What is the best marinade for kebabs

Maria Soboleva

What is the best marinade for kebabs?

What kind of picnic will do without a kebab? Cooking this traditional dish will definitely be included in the program of your holiday. It depends on the right choice of marinade how juicy and fragrant the meat will be in the end. The most delicious recipes - in our article.
Meat on skewers

Marinades for every taste

Harsh meat marinade will make tender and soft, and the taste of the highest quality and tender - will emphasize and improve. The main thing - to successfully choose the composition for marinating kebabs.
Traditional marinade is made from vinegar, black pepper, salt and onion chopped. Most often, such a composition is used to make barbecues.
But true lovers of kebabs prepare the marinade only with their own hands! And each has its own tricks, raisins, and trademark recipes. Such connoisseurs of vinegar when pickling is usually not used, however, as mayonnaise.
Meat with onions
And some aces of kebab skills even assure that there is no need to marinate the meat either in wine or onion, you just have your own meat juice and a little salt with pepper.And strict recommendations - a certain marinade for a specific type of meat - also does not exist. The main role is played by the taste preferences of each of us.

Marinade classic

  • 1 kg of pork or beef tenderloin;
  • 2 onions;
  • 1 teaspoon ground black pepper, can be peas;
  • 1 bottle of sparkling water;
  • to taste salt and bay leaf.

Meat in a tank

Onions cut into slices or large rings. Meat shift onions, add spices, all poured soda so that the meat is hidden under the liquid. The container is covered with a lid and sent to a cold place for 6-7 hours.

Important: in the marinade you should not add medicinal mineral and table water. Their peculiar smell and taste will be given to kebabs.

Lemon Marinade

  • 2 kg of pork;
  • 3 large onions;
  • 4 tablespoons of vegetable (better than olive) oil;
  • juice of 2 lemons;
  • spices to taste.

Put the meat into small pieces in an enamel pan. Onion cut into half rings, fall asleep on top, salt and sprinkle with pepper. Squeeze the juice from the lemons, add the peel. Add vegetable oil. All ingredients are mixed and kept under the yoke for 4 hours at room temperature.

Ripe lemons
These varieties of meat, like lamb, pork and beef, fit a more saturated marinade, but for poultry and fish - something more delicate and more subtle.

Marinade kefir

  • 2 kg of pork, can beef;
  • 1 liter low-fat yogurt;
  • 4 medium onions;
  • seasonings and spices to taste.

Use a sharp knife to cut the meat into portions, cut the onion into cubes or rings, mix by adding seasoning. Mix the mixture with kefir, shake the container and put in the cold.

Meat in kefir

It is optimal to withstand the billet for the kebab in such a solution of 4 hours. This marinade is suitable for both chicken and turkey. Soak the bird enough for 2 hours.

Wine marinade

  • 1 kg of pork;
  • 4 medium onions;
  • 300 grams of white dry (not powder!) Wine;
  • a pack of ready-made seasoning for kebabs.
    Wine for marinade

Take an enamel pot, lay out the meat and onion rings. Add seasoning to wine (a whole pack will leave 1 kg), mix, pour meat with this mixture. We close the dishes with a plate, put the load on top.

In the fridge, we cut the shish kebab for about 20 hours. And at room temperature, it is enough for 3-4 hours. Marinade on white wine is good for turkey.

Marinade pomegranate

  • 1 kg of pork (better to take the neck), you can use lamb;
  • 1 l of sparkling water;
  • 3 onions;
  • to taste salt and pepper, there is a desire - add hops-suneli;
  • 1 cup pomegranate juice.

Soak the meat in mineral water for an hour, drain the water, put onion rings, salt, pepper in a saucepan, mix and thoroughly press, so that the onion gives out the juice. Put in 2 hours in the fridge.

Then pull the pan with meat, a lid or a plate to press on top, creating a semblance of a vacuum. Pour pomegranate juice, marinate in the refrigerator for 6-8 hours.

Pomegranate juice
What just do not add to the marinade: mustard, ketchup, mayonnaise, yogurt, soy sauce, pomegranate juice. Fans of experiments are not afraid to use the most unexpected ingredients - honey, beer, kvass.

Taste gamma is obtained very different - from sweet-sour to spicy and bitter. Here is an example of a very unusual marinade.

Marinade coffee

  • 2 kg of pork, can beef;
  • 4 large onions;
  • 4 tablespoons of olive oil;
  • 2 teaspoons dried basil;
  • to taste ground chili and black pepper;
  • 2 tablespoons of ground coffee + liter of water.

Ground coffee

Put meat in a container, rub onions on top. This method is suitable for quick marinade (you can speed up pickling with the help of a kitchen gadget - marinator). Sprinkle with basil, chili and pepper. Drizzle with oil and mix.

While the meat is infused, you need to make coffee: 2 tablespoons pour hot water, bring to a boil and allow to cool for 5-10 minutes. Add a tablespoon of salt to coffee, pour the future shish kebab with hot mixture, cover with a lid and leave for 3-4 hours at room temperature. Keep in cold longer - 6 hours.

Important: for quick pickling, onion is better to rub. And if the meat is kept in the solution for more than 12 hours, then cut into rings, otherwise the marinade will taste bitter.

Barbecue Tricks

Skilful homemade kebabs are the main dish of any picnic. But besides the right marinade, you will need some knowledge of some little tricks.
Ready shish kebab

Read also:

Tender meat does not require long soaking, it is enough to hold the bird in the marinade from half an hour to 60 minutes. 45 minutes is enough for the fish.
There is no possibility to marinate for a long time - make the marinade more saturated, so to speak, “vigorous”.
Do not forget - in the process of cooking the meat gives its juice, so a lot of marinade to anything.

The best marinating kebabs occur in a cool place.

Aluminum dishes are not suitable, take enameled.

String the pieces on the skewers should be along the fibers, they will hold better.

Skewers must first be heated for 5 minutes.Then the juice will not flow from the punctures during frying, and the meat will be tastier and juicier.
Meat on a platter
The preparation of this kebab requires adherence to many subtleties. And the choice of marinade is one of the main conditions for a really tasty and appetizing dish. Try different options, improve the ready-made recipes, fantasize with ingredients and enjoy your meal!

On the basic principles of marinating meat, the proportions and compatibility of products, see below:

Take it to yourself, tell your friends!
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  • What is the best marinade for kebabs

    What is the best marinade for kebabs

    What is the best marinade for kebabs

    What is the best marinade for kebabs

    What is the best marinade for kebabs

    What is the best marinade for kebabs

    What is the best marinade for kebabs

    What is the best marinade for kebabs

    What is the best marinade for kebabs

    What is the best marinade for kebabs

    What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs What is the best marinade for kebabs