Shish kebab marinated in mayonnaise. Recipe

Hooray, spring! It's time to go outdoors and have picnics. And you already know what barbecue marinade you are taking? Or do you have one, but proven way? And why not diversify the process - we offer five marinade recipes that you definitely have not tried.

Marinade for meat

Vinegar, wine, lemon, mayonnaise, kefir - all this is already somehow traditional, although, of course, many people prefer these products, with them marinade for meat is what you need.

But you want something new and unusual, right? Try at least one unusual recipe from those that we offer you - you definitely haven’t eaten such a barbecue yet!

Original marinade with kiwi

We do not argue with the fact that almost every man knows best how to marinate barbecue. What, and even kebab with kiwi know how to cook, and your original recipe is the same as ours?

Let's compare: we have 2 options for the right ingredients to prepare a barbecue marinade with kiwi.

Option number 1 (designed for 1.5 kg of meat):

kiwi - 1 piece;

coriander (ground) - 1 incomplete teaspoon;
zira and sweet red pepper - half a teaspoon each;
hot red pepper - a pinch.

Option number 2 marinade for barbecue (if you take 1 kg of meat):

ripe kiwi - 1 small thing;
onions - 1 large piece;
black pepper (ground) - 1 teaspoon;
parsley - 1 medium bunch.

Cooking kiwi skewers:

We turn the peeled kiwi fruit into gruel.
Grind the ingredients (in the 2nd version, cut the onion into rings, and chop the parsley coarsely).
We combine all our components and rub the pieces of meat with this composition.

This barbecue marinade is prepared quickly: lamb and pork are enough to withstand from 40 minutes to an hour, and beef - 2 hours.

Important: kiwi will simply save the kebab from tough meat - the fruit softens the fibers well. Just don’t overdo it - you can’t keep kiwi skewers for a long time, otherwise you will get something inedible instead of meat.

A rather original recipe will do if you are going to cook barbecue on a homemade grill or in the oven.

Tea marinade for barbecue

We offer you to try another unusual recipe: we will tell you how to marinate shish kebab in tea leaves. To make such a barbecue marinade, take (for 2 kilos of meat):

black long leaf tea (without additives) - 50 g;

boiled water - 1 l;
onion - 5-6 heads;
various spices and seasonings - to taste.

How to pickle barbecue in tea:

Prepare a strong brew of black leaf tea without additives - 50 g pour 1 liter of water.
Let the tea leaves cool, strain it, pour the pieces of meat so that the liquid completely covers them.
We cut the onion in the form of half rings, send it to a container with meat and mix it, while slightly crushing the shish kebab slices.
We place our workpiece to infuse in the coolness of hours for 5 (we keep chicken and turkey less, 2-3 hours is enough).
Right before you cook the barbecue on the grill, salt it to taste and season it with seasonings - this is not a mandatory item, but, so to speak, an amateur.

Tea marinade for barbecue gives the meat softness, tenderness and a special taste. With it, it will be tastier as pork or beef, as well as chicken or turkey.

Marinade for meat "Honey-pineapple"

Adding fruit when marinating meat seems strange at first glance, but the effect is amazing - we already know how to cook kiwi skewers. And the next barbecue marinade will be based on honey and pineapple. We offer such an original recipe based on 1 kilo of meat.

We will need:

fresh, medium-sized pineapple - half is enough;

natural honey - 2 tablespoons;
garlic - 3 cloves;
ground ginger, curry - 1 teaspoon each;
soy sauce - 100 ml;
apple cider vinegar - a quarter cup.

Prepare the meat: cut into pieces, rub with chopped garlic and spices, put in a saucepan.
Cut half of the pineapple into small pieces, send to the meat.
Let's make a mixture of honey, soy sauce and vinegar, fill it with our workpiece.
Marinade for barbecue with honey and pineapple perfectly soaks the meat in 3 hours.

Unusual recipe: pickle marinade

Do you know how to marinate barbecue in brine? And we will tell you - this original recipe is designed for 1 kilogram of meat.

So, we take:

pickle from canned tomatoes (cucumbers) - 1 liter;

onion - 2 pieces;
ground pepper: red - 1 tablespoon, black - 1 teaspoon.

How to prepare barbecue marinade:

Finely chop the onions, mix with red and black pepper.
Add the whole thing to the meat and marinate for half an hour.
Fill the future kebab with brine and put in the refrigerator for the whole night.

This marinade is especially good for beef and pork meat.

A simple recipe - kvass marinade

If you decide to choose a kvass barbecue marinade, take a homemade drink - a real one, not bottled chemistry. Only natural kvass gives the meat juiciness and a special rye flavor.

We take 1 kg of pork and the following ingredients:

1 liter of homemade rye kvass;
2 medium onions;
2 tablespoons of quality honey;
1 teaspoon black pepper (ground).

How to marinate barbecue in kvass:

Cut the meat into slices (weighing up to 100 g), onion into rings.
After rubbing all the pieces with pepper, we put them alternately in a large container, alternating with onion rings.
We mix kvass with honey and pour the meat with the mixture.
In a container closed with a lid in a cool place, we stand for at least 3 hours (longer if possible).

Marinating with kvass is an unusual recipe, but those who have tried to cook barbecue in this way praise it very much.

Secrets of delicious barbecue

In order for your kebab to be called a real work of culinary art, it is very important to choose the right meat marinade.

How to marinate barbecue in five unusual ways, we told you. Fans of Chinese cuisine can put ginger, garlic and soy sauce in the marinade.

Those who prefer an alcohol-infused barbecue marinade should try the original recipe with port wine, prunes, cloves and black pepper. And if you need to quickly marinate the meat, soak it in champagne with onions and spices - in an hour the kebab will reach the desired condition and it will be possible to cook it.

The best place to marinate kebabs is in the refrigerator. And if it was not possible to keep the meat in the cold and cook the barbecue already in nature, you can marinate in a plastic bag.

String larger pieces in the middle of the skewer, and small pieces closer to the edge. It is not necessary to place the meat too tightly, otherwise it will not fry well.

In the process of cooking the barbecue, you can periodically water it with marinade diluted with water, which remains after soaking the meat.

If a clear juice appears when you pierce a piece of meat with a fork, your kebab is ready.

How to marinate barbecue - see the original recipe in this video:

Take it, tell your friends!

15 tips for those who want to learn how to cook the perfect barbecue

1. How to choose meat for barbecue

Not everything is barbecue that smells delicious.

It's not a secret for anyone that if you do everything right, right and traditionally, then for cooking barbecue gotta get lamb. However, firstly, this type of meat has a rather strong specific smell, which not everyone likes, and secondly, it is not so easy to find high-quality lamb tenderloin in our stores and markets, so another almost traditional option has long taken root - pork skewers.

When choosing meat, pay attention to its fat content: a piece that is too lean will be dry and tough after cooking, a piece that is too fatty will remain unpleasantly greasy. Here, as in no other case, the golden mean is important. When it comes to pork, they usually buy the neck. Less often - a shoulder blade or a ham. Korean is not taken at all- despite the fact that this is the most beautiful part of the pork carcass, it is absolutely not suitable for barbecue.

In addition to pork, you can use veal (high quality beef), chicken meat, turkey meat. In addition, shish kebab is also prepared from some types of fish - catfish, salmon, sturgeon.

Sharing family secrets of delicious barbecue, most people share marinade recipes. So, don't believe it! The key to a perfect barbecue is just the right meat. It is impossible to cook a juicy, soft, appetizing kebab from cheap, stale, old pork, you don’t even have to try. And vice versa: it is very difficult to spoil fresh, high-quality meat, it is amazing and beautiful in itself, therefore, the kebab from it will most likely be perfect.

2. How to make the perfect cut of meat

Shish kebab does not tolerate female hands.
Film "Moscow does not believe in tears"

To make the barbecue tasty and juicy, it is important to correctly approach the issue of cutting meat. There are two key points.

The first is the size, strange as it sounds, of course, it matters: too small pieces of meat will simply dry out on the fire, turning into dry hard “chips”, and large chunks will not have time to fry, they will burn on top, they will remain raw inside. Again - the golden mean: not big and not small, even and neat and - important! - everything is about the same size, otherwise some of the meat will be overcooked, some will remain undercooked.

Second - the meat must be cut across the fibers. A simple truth that few people follow when trying to cut meat the way they want - instead of doing it right. And in the end it turns out, of course, in different ways, but more often - harsh, dry and unappetizing.

3. How to calculate the product

Make sure that neither the barbecue nor the skewer burns.

There should be a lot of barbecue! This is an indisputable truth, a law and simply an axiom that does not require any reasonable proof. There should be so much kebab that it will definitely remain (by the way, have you ever tried to stew potatoes on a kebab, cook pea soup or cook pilaf? no? oh-oh-oh-very in vain!). Meat is usually bought at the rate of 300-400 g per person. More is possible, less is not worth it. Do not forget that in the process of cooking this product will definitely lose weight.

4. The best barbecue marinade

They didn't eat shish kebab, but they were blinded by the smoke.

About how best to marinate shish kebab, ask real professionals - those who cook this dish constantly and regularly, who were born and raised in a country for which shish kebab has long been an element of culture, who fry it, no longer striving to improve perfection. In many Caucasian countries, barbecue meat is marinated in its own juice, adding only salt, black pepper and onions to the chopped pieces. This minimalism has a special meaning, each ingredient is dictated by experience and common sense.

However, if you want to find a different, special barbecue marinade recipe and try a new method every time you prepare to grill meat on a fire, do not forget that in most cases it takes time for the meat to marinate properly. Ideally, we are talking about 10-12 hours, in the minimum format - at least 4-5 hours.

5. To salt or not to salt?

Do not part with the lamb - stay without barbecue.

What a question, you ask, of course, salt! Ok, salt, but when? Before frying or after? There is a widespread belief that salt "pulls" juices out of meat, so you should not add it to the marinade, it is enough to salt it immediately before frying or after it.

Believe me (and if you don’t believe it, arm yourself with scales, a notebook and a smart look and check it experimentally!), Pre-salting the meat at the marinating stage in no way affects the dehydration of the product. Salting the finished kebab is quite problematic: the salt will not penetrate inside through the dense meat crust, it will remain on the surface and will be felt only on the upper layers of the meat piece.

To be completely fair, it is worth noting that the cooking time affects the dryness of the kebab much more strongly (if the heat is not intense enough, you will have to “marinate” the meat also over the coals, long and tedious, which will naturally dry it out much more than this supposedly make salt) and the size of the piece of meat (this was already mentioned above). Therefore, we salt without hesitation, because as unsalted meat it is horror what it is, a translation of the product and generally nonsense.

6. Seasonings: to be or not to be? That is the question!

Life is easy when you eat barbecue.

In recent years, supermarket shelves have sagged under the weight of all kinds of seasonings - for chicken, pork, lamb, just universal meat, grilled meat, barbecue and other trinkets. At the bazaar, it is impossible to calmly walk past oriental spices and spices poured in beautiful slides - you will be offered anything you want, and you won’t even have time to look back, when you get disposable bags of ingredients mixed from spices that you don’t understand.

If you approach the issue reasonably and restrainedly, it is certainly delicious. However, be very confident in your reasonableness and restraint, because otherwise you risk getting something meaty instead of barbecue, but poorly recognizable behind a thick crust of all kinds of spices.

And do not forget that everything that protrudes, sticks out and hangs down on the meat will definitely burn. Herbs and seasonings are easily flammable - do you want to eat a lot of embers?

7. Skewers or grill?

A house is not built on seven winds, a barbecue does not argue on seven coals.

Traditionally, shish kebab is fried on skewers, beautifully and confidently turning them over the coals. However, if you feel more comfortable putting the meat on the grill grate, then lay it out! Why not? Of course, this is not a classic of the genre, but, for example, pancake pans did not always exist either - this is not a reason to still fry pancakes on a hot stone.

By the way. If you decide to fry meat on skewers, try to heat them well on the grill before stringing meat on them - this way you will not only disinfect the metal (this is important for some), but also ensure the coagulation of proteins inside the meat piece, which will allow the juice not to flow out from the barbecue or flow out in a much smaller volume.

8. A little imagination - for beauty and aroma

Only a sheep can refuse barbecue.

Barbecue is a creative business, it does not need exact proportions, ingredients adjusted to the gram, strict adherence to the recipe, and that's great! You can always improvise, try your options, realize your own fantasies. Try to play with the marinade - who knows, maybe you will be able to discover a new component, thanks to which your barbecue will become famous throughout the city?

Another topic for creativity is stringing meat on skewers in turn with additional products. Most often, of course, we are talking about onion rings, however, feel free to try everything that comes to your mind. It looks absolutely incredible chicken skewers, which are put on skewers interspersed with large grapes. Courgettes and zucchini cooked on coals are amazingly tasty - maybe you should try cooking them at the same time as meat? Bell peppers, pieces of bacon, pumpkin, tomatoes, eggplant, peaches, apples and everything that comes to your mind. Try!

9. Bonfire and coals

If you like barbecue, love and fire up the grill.

Connoisseurs say that the most delicious kebab comes out on fruit firewood. Cherry, pear, plum are considered the most suitable, while it should be understood that a rare specialist, having tried a shish kebab cooked, for example, on cherry wood, will distinguish it from a shish kebab cooked on oak branches.

In general, you can use any deciduous trees - linden, birch, poplar. At the same time, it is worth remembering: in no case should you take resinous (coniferous) wood species for cooking barbecue. Resins will give the meat a characteristic flavor and aroma, which will simply spoil the meat.

10. Grilling barbecue

Shish kebab is not far from the barbecue.

It would seem, what could be easier? I strung the meat, put the skewers on the grill and spin it for yourself until the kebab becomes appetizing, and everyone passing by comes running to the smell. However, barbecue requires a careful approach, with a running start and without experience, you are unlikely to cook delicious meat, and even a heap of various theoretical knowledge will still not be enough until you fry it yourself at least a dozen times.

The first thing to remember is that the barbecue is cooked over coals. A banal, uninteresting truth that many neglect. Hurrying to quickly serve the meat to the table, would-be chefs lose their patience and start frying the shish kebab on the wood that has not completely burnt out. The result is a hard, burnt crust and a raw, unchewable middle.

Another common mistake is neglecting the flames that sometimes appear on coals. If suddenly fat or any other flammable ingredient gets on the burned-out firewood, the coals instantly react - harmful and very aggressive lights rise, which strive to ruin your picnic. Always ready (yes, always, even if you are sure that this will not happen to you) should be a bottle of water. For convenience, make several holes in the lid - this will allow you to gently spray water over those areas that require your intervention, and will help not to flood the rest of the coals.

11. Checking the readiness of the barbecue

Communication in Russia is so important that external circumstances cease to matter. Several times I happened to fry a barbecue in the cold and in the rain - if we decide to go to the park for barbecues, we do so, regardless of the vagaries of the weather.
Anna-Lena Lauren, “They have something with their heads, these Russians”

The barbecue is checked for readiness very simply: with a knife, cut the thickest piece of meat to the skewer, lightly press. If the secreted juice is colorless, the kebab is ready. If blood is visible on the cut, it is worth waiting a little more.

12. Serving barbecue

Lamb is not invited to barbecue.

It is beautiful, of course, if the kebab is removed from the fire and immediately laid out on the table right on the skewers - in some restaurants, real shows are created from this simple action. In general, yes, spectacular and amazing, but ... very uncomfortable. Firstly, the skewers immediately occupy an irrationally huge space on the table. Secondly, eating meat from the “skewer” is, of course, magnificent in a primitive way, but hardly pleasant: even the ears get dirty.

The choice is yours - entertainment and theatricality or simplicity and comfort.

13. A little secret before the kebab hits the table

One had a beard on fire, and the other was grilling shish kebab on it.

After you have removed the meat from the coals, it is not bad to let it "reach" a little. You do it anyway - usually this is just the time it takes for guests to, having heard the signal “kebab is ready!”, wash their hands, move to the table, fill their glasses and say the first toast. Ideally, the meat should be under a lid or wrapped in foil - this is how the “steam effect” is ensured, which helps the barbecue to relax a little, release the juices, and finally and irrevocably soften.

For a special twist, try drizzling the cooked meat with a little pomegranate juice (amazing!) or dry wine (savory!). If desired, add fresh herbs and chopped onions to the bowl - after 15 minutes, the kebab will acquire a special aroma and taste.

14. Accompaniment to barbecue

The arba broke - lazy firewood, the bull died - a shish kebab for a bum.

In our tradition, for some reason, barbecue is always associated with vodka or beer. No one calls you to sobriety, however, think at your leisure sometime whether the mentioned comrades are really the best friends of barbecue.

Again we make a mental reference to the Caucasian traditions and remember that most often there is a jug of wine on the festive table of a Caucasian, we draw conclusions and try to serve red dry wine, tart and thick, to the barbecue.

Well, do not forget about fresh vegetables and herbs. The more juicy cilantro, bright parsley, tender dill, spicy basil, sweet cucumbers, sugar tomatoes appear on the table along with meat, the tastier the kebab will be.

By the way, the bread that you serve can also be slightly held over the coals - it will become fragrant and crispy. If a couple of sheets of pita bread are lying around in the house, wrap cheese, tomatoes, herbs in it and fry over coals - it will be unrealistically delicious!

15. Sense of proportion

The turkey also thought until he got to the barbecue.
Film "Cards, money and two barrels"

Barbecue is an event, of course, very exciting and creative, however, in your creative impulses, try to keep a sense of proportion. Do not dump all the above tips and secrets into one huge bowl of meat. A hundred marinade ingredients are unlikely to make the kebab tastier - when trying to implement your recipes, think about moderation. If you want to string additional components along with meat, you should not mix lard with grapes and strawberries with fish in one pile. If you are pouring wine over the meat during the frying process, you probably should not sprinkle it with additional lemon juice when serving. Sense of proportion, dear ones, sense of proportion in everything!

Barbecue Marinade - Top 10 Best Recipes

1. Shashlik in red wine

In the process of preparation, alcohol vapors, as in many other recipes using wine, cognac or other strong drinks, evaporate, leaving only a subtle subtle fruity flavor and an incredibly rich, beautiful color.

For 1 kg of meat you will need:
300 ml dry red wine;
3-4 bulbs;
5 cloves of garlic;

Wash the meat, dry it, cut into portions. We put it in a saucepan, salt, pepper, squeeze the garlic, mix everything thoroughly, add the onion sliced in circles, pour in the wine. Mix again, then cover with a plate or lid, smaller in diameter than the diameter of the pan, put a jar of water or other load on top. We leave for 6-7 hours.

2. Barbecue in kefir

A combination that is very strange at first glance will surprise you as a result of cooking the barbecue: the meat will be most tender, the taste will be a little creamy.

For 1 kg of meat you will need:
200 ml of kefir;
3 onions;
salt, freshly ground black pepper to taste.

Wash the meat, cut into portions, salt, pepper, pour kefir. We spread the onion, mix well, put it in the cold for at least 5 hours.

3. Barbecue in mineral water

Fans of marinating kebabs in mineral water claim that this is one of the fastest ways to pre-prepare meat for cooking on a fire. By itself, such a marinade is quite neutral, therefore, to give the kebab a "zest", try adding suitable spices to mineral water - hot ground pepper, paprika, coriander.

For 1 kg of meat you will need:
250 ml of mineral water;
2-3 bulbs;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut into portions. We shift in layers with chopped onion rings, salt and pepper in parallel. Fill with mineral water, leave in a cool place for 1-3 hours.

4. Kebab with kiwi

But this is definitely the “fastest” of all possible marinades! Thanks to the organic acids that are part of the green exotic berry, the collagen in the meat protein is destroyed, as a result of which the meat becomes very, very soft. However, be careful: overdo it a little - and instead of shish kebab you will get minced meat: kiwi in this way acts on meat quite quickly. The method is very useful in cases where you have chosen the wrong meat - tough and sinewy.

For 1 kg of meat you will need:
5 kiwi;
5 cloves of garlic;
salt, freshly ground black pepper to taste.

Puree kiwi and garlic, mix with washed, dried, cut into pieces, salted meat. Cover with a lid and leave for 40-60 minutes, periodically checking the condition of the meat and testing it for softness by simply piercing with a knife.

5. Shish kebab in onion-tomato marinade

Spicy and aromatic. Meat marinated in tomato-onion dressing will be juicy and unusual.

For 1 kg of meat you will need:
3 ripe tomatoes;
1 large onion;
1 tsp hops-suneli;
salt, freshly ground black pepper to taste.

Grate the tomatoes. Onion cut into rings.
My meat, dry, cut into pieces. Salt, add pepper, suneli hops. Mix with tomato puree, shift with onion rings. We leave for 8-10 hours.

6. Oriental pork or meat in honey

The marinade, frankly, is not for everyone, however, if you are a fan of oriental trends in cooking, you will surely enjoy the spicy-sweet flavor that this marinade has on the barbecue.

For 1 kg of meat you will need:
3 art. l. honey;
2 tbsp. l. soy sauce;
2 tbsp. l. mustard seeds;
1 tsp dry ground ginger;
1 tsp hot ground pepper;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut into pieces.
Mix with honey, soy sauce, hot and black peppers, ginger, mustard, salt. We leave for 5-8 hours.

7. Kebab in vinegar

Many barbecue connoisseurs believe that vinegar makes the meat coarser and tougher, however, there is another opinion: thanks to this additive, the meat becomes spicy, spicy and very tasty. To understand whose camp you are in, you should at least once try to cook barbecue marinated in vinegar.

For 1 kg of meat you will need:
4 tbsp. l. table vinegar (9%);
10 st. l. water;
3-4 heads of onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry with disposable towels, cut into portions. Salt, pepper. Mix water and vinegar, pour meat. Stir, shift with onions, leave in a cool place for 3-4 hours.

8. Shish kebab in mayonnaise

Yes, yes, mayonnaise is a cold sauce, yes, of course, when heated, it breaks up into a mountain of harmful substances, of course, it’s generally bad manners to use it when cooking meat. But once you can, right? And if you really like it, then sometimes, just a couple of times a year? Quietly - so that no one knows?

For 1 kg of meat you will need:
200 g of mayonnaise;
4 onion heads;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, divide it into pieces. Salt, pepper. While stirring, gradually add mayonnaise. We shift in layers, alternating with onion rings. We leave for 5-10 hours.

9. Barbecue in pomegranate juice

Gentle, juicy, bright, fragrant, berry - what else to add so that you understand that such a marinade is worth trying at least once in your life!

For 1 kg of meat you will need:
250 ml fresh pomegranate juice;
4 heads of onions;
salt, freshly ground black pepper to taste.

We wash the meat, cut off the excess, dry it, divide it into portions. Salt, add pepper and pomegranate juice, knead properly, shift with onion rings, leave in a cool place for 8-10 hours.

10. "Quick" onion marinade

This marinade is very ... very, let's say, for an amateur, because in the process of cooking barbecue, the onion mass burns quickly if you do not first clean it from the meat, however, a significant plus is the special juiciness that onion juice gives to meat, and the breathtaking smell that peculiar to shish kebab cooked with onions. It's definitely worth a try!

For 1 kg of meat you will need:
0.5 kg of onion;
salt, freshly ground black pepper to taste.

We rub the onion on a grater or chop it in a blender. Wash the meat, dry it, cut it, mix with salt, pepper and onion mass. We put under oppression for 5-8 hours. Before stringing meat on skewers, we clean the meat from onions as much as possible.

Well, that, savvy with theory, it's time to start practicing? We wish you many, many sunny days, wonderful occasions for picnics, great companies and, of course, delicious kebabs. And yes, Magic Food fulfilled its part of the contract, told about secrets - now it's your turn to reveal family secrets.

May is the best of the spring months. In May, the season of picnics, trips to summer cottages or just out of town traditionally begins.

And who rules the ball at all these incredibly joyful events? Of course, His Majesty barbecue! Here are some not-so-standard recipes for this glorious dish.

LAMB AND MUSHROOMS SHASHLIK

If the classic taste of lamb kebab is diversified with mushrooms, it will be something. The main thing is to make sure that the mushrooms do not burn during frying.

Ingredients: 600 g lamb, 200 g mushrooms, 400 g sweet green pepper, 100 ml sparkling water, juice of half a lemon, 80 g ghee, salt and black pepper to taste.

Cooking. Cut the meat into portions, sprinkle with salt, ground black pepper, sprinkle with lemon, add sparkling water and put in a cold place for a couple of hours. Pepper cut into large pieces. Sort and wash the mushrooms, cut large ones in half. On skewers, alternating, string sweet peppers, meat, mushrooms. Grease the shish kebab with ghee and bake over hot coals. The main safety requirement is not to choke on saliva during cooking.

SHASHLIK ASSORTED

Which meat for barbecue is better is an eternal dispute. To reconcile opponents, I recommend the recipe for assorted barbecue.

Ingredients: 1 kg of young lamb, pork, veal, 2-3 onions, juice of half a lemon, a pinch of sweet red and ground black peppers, 1 teaspoon of basil, 1 teaspoon of crushed coriander seeds, salt to taste.

Cooking. Meat cut into portions, onions - rings. Salt, pepper, sprinkle with finely chopped onions, sprinkle with lemon juice and leave for 2-3 hours. After that, string different pieces of meat on skewers interspersed, alternating with onion rings, and fry over hot coals. Put the finished kebab on a dish, sprinkle with herbs and garnish with rings of tomatoes, bell peppers and onions.

VEGETARIAN SHASHLIK

For vegetarians, this kebab can become the main dish, and for those who prefer more satisfying options, it can be a fragrant side dish for a real meat kebab.

Ingredients: 1 zucchini, 2-3 large tomatoes, 200 g of fresh large champignons, oregano (basil is an option for replacement), salt to taste.

Cooking. Wash the zucchini and cut into slices. Cut the tomatoes in half. Leave the mushrooms whole. Rub vegetables with salt and sprinkle with oregano. Thread, alternating, onto skewers. Cook on the grill over hot coals, first on one side, until the mushrooms and tomato peels dry out and wrinkle slightly. Then turn the skewers over and bring the vegetables and mushrooms to the same state on the other side. At the same time, mushrooms will dry out only on the outside, but inside they will remain juicy.

STURGEON SHASHLIK

This kebab is one of the most exquisite. But if sturgeon is not available to you, you can take another fish instead, red or white, or better both.

Ingredients: 1 kg of sturgeon, 1 teaspoon of butter, 400 g of tomatoes, 150 g of onions and green onions, 1 lemon, salt and black pepper to taste.

Cooking. Remove the skin from the fish, remove the cartilage and place it in the cold, wrapping it in a damp cloth. Immediately before cooking, cut the sturgeon into pieces of 40-50 g each, mix with grated onion, pepper and salt. Thread fish pieces onto skewers and fry until tender. Serve with a side dish of fresh or separately fried tomatoes on skewers, onions, chopped into rings, coarsely chopped green onions, lemon slices.

KING PRAWN SHASHLIK

This barbecue cooks very quickly. Shrimps, unlike meat, do not need to be marinated for hours - just thirty minutes is enough. If desired, you can add white fish fillet and rosemary to the shrimp, it will also turn out very tasty.

Ingredients: 400 g king prawns, 1 lemon, 2 tablespoons olive oil, 2 tablespoons soy sauce, parsley, dill, salt and pepper to taste.

Cooking. For the marinade in an enamel bowl, mix lemon juice with olive oil, add a little parsley and dill and pour in soy sauce. Add salt and pepper to taste. Put the peeled shrimp in the marinade and leave to "rest" for half an hour. Carefully thread the shrimp onto skewers and roast over the coals on the grill until cooked through. It is important that the heat from the coals is not very strong. When serving, put the baked shrimp on a dish, garnish with lemon slices and parsley sprigs.

Prepared Valery Malchev.

DEPOSITPHOTO/PHOTOXPRESS

See the recipe for the dish with a photo below.

At the word kebab, for many, something like this picture pops up in their memory: the snow has just melted, it’s noticeably warmer outside, but frost still happens, there is a long weekend ahead (May holidays are just around the corner), and barbecue meat is marinating in the refrigerator. And tomorrow ... Together with a cheerful company of relatives and friends, go to nature, to a picnic - cook tea on a fire, bake vegetables and fish in foil in the coals, enjoy the clean spring air and the first warm sun! Here it is, the charm of spring - start of barbecue season !

What is this article about?

My husband cooks barbecue in our family. I do not interfere in this matter and I will not tell you the nuances of directly frying meat. But I know how tasty and original you can marinate meat so that in the end you get a barbecue for glory! My husband and I work as a team. He personally chooses and buys meat in the market from a butcher friend, I marinate the meat, and then his husband fries it on skewers

The success of the barbecue is determined primarily by the marinade. If the meat has lain for several hours in the “correct” marinade, it becomes tender and soft, retains the tenderness of the fibers during heat treatment.

I propose how to prepare for a joyful event - the opening new season of kebabs and picnics 2015 . Namely, read my article about barbecue marinade options . What is the best way to marinate meat? How to make sure that the taste of the finished barbecue delights everyone? So, I share my knowledge regarding marinating meat for barbecue.

How NOT to Marinate Meat for a Barbecue

Many people marinate fresh, tender barbecue meat in vinegar in the old fashioned way. This is the biggest mistake! Forget about vinegar marinade forever! Fresh meat skewers and vinegar are incompatible things. Of course, vinegar can “save” not quite fresh meat, but you and I are not going to string rotten meat on skewers. Vinegar completely kills the taste in meat and makes it tough. But the marinade has a completely different task - to make the meat for barbecue tender, soft and tasty!

Therefore, I do not recommend using ordinary vinegar (essence) for marinating kebabs. Although some marinade recipes contain natural fermented fruit vinegar - apple, wine, balsamic. This can be used as part of other ingredients (details below).

NOT I also advise you to use a popular explosive mixture for marinating shish kebab ketchup + mayonnaise . These mass-produced products will not marinate kebab meat properly. If you use a ketchup marinade with mayonnaise, then in the end you will get not a shish kebab, but a miserable likeness of it.

How, then, to marinate the meat, if not in vinegar and not in a ketchup-mayonnaise mixture, some readers will ask. And I'll tell you everything now with all the details!

5 best barbecue marinades

So, first I will list the top five most delicious barbecue marinades that have taken root in the traditions of our family. Then I will tell you more about each. So, I present the 5 best marinades for preparing meat for a wonderful fragrant kebab:

kefir-onion marinade;
marinade of their dry wine;
kiwi + pineapple;
coffee and onion marinade;
Thai sweet and sour sauce.

How to cook a marinade for kefir skewers with onions

This marinade is perfect for pork skewers. To prepare the kefir-onion marinade, we need to take (based on the fact that there is 2 kg of meat):

5-6 onions;
1 liter of not the fattest kefir (fat< 2,5 %);
pieces 5-8 peas of black pepper;
some spices such as hops-suneli (1 tsp is enough).

Crush black pepper in a mortar. Combine in a deep saucepan chopped onion rings with a mixture of hops-suneli and pepper. Mix the chopped pieces of meat with your hands with a mixture of onions and spices. Salt to taste (0.5-1 tsp) Pour over and mix again with your hands. The meat should be completely covered with kefir. We close the pan with a lid and put it in a cool place (refrigerator cellar, closet). The meat preparation time in this sauce is at least 3 hours. It is better to let it brew in the cold for 5-6 hours.

How to make dry wine marinade

Natural grape wines also do a good job of marinating meat on a kebab. To prepare a wine marinade, take (proportion for 2 kg of meat):

750 ml dry red wine;
ground black pepper 1 tbsp. l. without a slide;
2 large onions;
salt as desired.

Such a wine marinade perfectly marinates beef and veal, as well as pork loin. If you cook beef skewers, cut off all indigestible parts - veins, films, etc. when cutting meat. We put the pieces of meat in a saucepan, on top - ground pepper, a little salt and diced onions. We mix everything again with handles and pour a bottle of fine dry wine. Put the meat in the marinade in the cold for at least 6 hours, preferably at night.

How to marinate meat with kiwi and pineapple

We fully appreciated this marinade option during our wintering in Southeast Asia. There are a lot of fresh and juicy fruits here, but with good wine and kefir there is tension. That's why this delicious marinade for shish kebab from fresh fruits - kiwi and pineapple was invented.

Both, and kiwi have the necessary sourness, which helps to soften the meat pieces. Cooked kebab literally melts in your mouth! Pineapple and kiwi marinade is a real find for us!

This marinade is perfect for quick pickling. for chicken, So and for pork. Kiwis need to choose ripe, soft, not "stone" to the touch. Pineapple should be completely yellow, without green areas - this is a guarantee of ripeness and juiciness of the fruit. To prepare a marinade for 1.5 - 2 kg of meat, you need to take:

1 kiwi;
1 medium pineapple;
1 bunch of cilantro;
1 st. a spoonful of black ground pepper;
soy sauce 3 tbsp

Cut the meat, grate with pepper, mix with chopped cilantro and soy sauce. Wash pineapple and kiwi, peel. Puree fruit with a blender. If there is no blender, try mashing the kiwi with a fork in puree, and finely chop the pineapple until a large amount of juice appears ...

The meat is mixed with chopped kiwi and pineapple. It is also marinated in the refrigerator under a closed lid for about 2 hours.

Coffee (hot) marinade for meat on barbecue

I read this recipe on the Internet about a year ago. I took note, and last summer we tested it in practice. It turns out really tasty and tender meat fried on coals. The author did not deceive So, we are preparing a coffee marinade, which is good for pork and beef. To prepare it, you need natural ground (forget about instant!). The proportion of products per 2 kg of meat pulp:

2 tbsp. spoons of ground coffee;
olive oil 3 tbsp. spoons;
1 st. a spoonful of salt (without a slide);
3-4 bulbs;
ground red and black pepper (½ tsp each);
you can add fresh or dried basil for flavor (2-3 stalks or 1 heaping teaspoon if dry).

The onion is cut into thin half rings, mixed with meat, butter, a mixture of peppers and basil. Pour hot water over coffee (about a liter of water is needed), put it on the stove and as soon as the coffee starts to boil, immediately remove it from the heat. We filter hot coffee from the thick, add salt to it and stir. Pour our meat with hot coffee brine, close the lid and leave to marinate overnight. The next day we cook a very tasty soft shish kebab!

Sweet and sour Thai meat sauce

While in Thailand, we tried an interesting local dish. On the menu in English it was called sweet & sour Prawns. Literally translated, this dish sounds like Shrimps in Russian in sweet and sour sauce . Chicken and pork are prepared in the same way in Thailand.

Similar recipes for meat in sweet and sour sauces are found in many Asian cuisines - Chinese, Filipino, etc.) This sweet and sour tomato sauce with pieces of sweet pepper, fresh pineapple and cherry tomatoes woke up the most tender feelings in my husband's and my stomachs. Decided to try this sauce. as a barbecue marinade. It turned out to be delicious! I'm telling.

For 1.5 kg of meat (both chicken and pork are suitable) take:

150 ml soy sauce;
1 st. a spoonful of vegetable oil;
tomatoes 2-3 pieces;
2 tbsp. spoons of rice or pineapple vinegar;
3 art. spoons of honey or fruit jam;
a piece of ginger or galangal 2 cm long;
1 small chili pepper;
ground black pepper ½ tsp;
½ tsp salt.

Ginger (galangal) peeled and finely chopped. Combine soy sauce with chopped ginger, sliced chili peppers and honey (jam). Stir the mixture. Pour in natural vinegar (you can take apple or wine). Puree fresh tomatoes with a blender, combine with marinade (you can take a couple of tablespoons of tomato paste, but it is preferable with fresh tomatoes).

Dry the pieces of washed chopped meat with a paper towel, grate with salt and black pepper, pour the resulting marinade. In this sauce, the meat is marinated for 12-15 hours, you can leave it for a day. Pieces of barbecue in a delicate sweet and sour glaze - just delicious!

In order for the finished meat to acquire a truly Thai flavor, I recommend alternating pieces of meat with cherry tomatoes, small pieces of fresh pineapple and slices of sweet pepper on a skewer. String more tightly so that there are no voids between the pieces! Fry on hot coals until the meat is golden brown. You get a delicious and juicy tie-style kebab - it's very tasty!

How to quickly marinate meat for barbecue

Telling mine life hack for emergency situations. It happens that the desire to go to barbecue arises spontaneously and there is absolutely no time to wait for several hours when the meat is marinated. Take my advice quick barbecue marinade. It is prepared from grated onions.

If time is running out and there are literally a couple of hours to marinate meat - use onion marinade. To quickly marinate the meat, onions are grated or chopped with a blender into a porridge. For 1 kg of pork 3 large onions and 2 tbsp. spoons of black ground pepper. Pieces of meat are rubbed with pepper and poured with a liquid onion mixture. After 1.5 - 2 hours, you can fry the kebab (before putting on skewers, remove the remaining onion from the meat).

What other options are there for barbecue marinades

There are many different marinade recipes for delicious kebabs in the world. Below I will list interesting options for marinades, but I myself have not tried them yet. If you have experience marinating meat in any of the proposed ways - share in the comments whether it is delicious

Interesting marinade options for barbecue

Yogurt + garlic + spices
Pomegranate juice + ground coriander + onion
Mustard and honey (1 tbsp each) + ground cumin and black pepper (1 tsp each) + zest of 1 orange
Carbonated mineral water + onion + salt + herbs
Adjika + apple cider vinegar + peppercorns
Tomato juice (without chemicals) + onion + red and black ground pepper + garlic + horseradish + rast. oil
Lemon juice (freshly squeezed) + olive oil + garlic + dried rosemary
Light beer + onion + lemon + rast. oil + ground pepper + mustard
Tkemali sauce + rast. oil + honey + ground pepper
Cream + dried basil + garlic + ground pepper

The meat is marinated, the pieces are strung on skewers, the kebab is ready for frying!