8 ways to marinate meat for barbecue
You can marinate shish kebab in vinegar, kefir, tomato and pomegranate juice, wine, lemon with basil, apples, cherry plums and red currants ... In general, everything that has high acidity is used.
General information
- Beef and lamb are cut into small cubes, pork can be cut into larger pieces, it takes the marinade well.
- Lamb is the most difficult to cook, it has a specific smell. It is not easy to choose good meat and marinate it so that it tastes good.
- Onions and herbs for the marinade should be slightly mashed with your hands so that all this gives juice.
- Meat is marinated in enameled, glass or ceramic dishes.
- When the layers of meat are laid, they need to be covered with a plate and put a load (you can put a jar of water).
- The amount of ingredients needed is usually determined by taste and by eye.
Barbecue in kefir
blinow61/depositphotosIngredients
- 1 kg ;
- 1 liter of kefir;
- 2-3 medium bulbs;
- salt, pepper, cilantro - to taste.
Cooking
We put a layer of meat, onions, cilantro in the dishes, salt, pepper, pour kefir. Then again a layer of meat, a layer of onions and so on. Marinate overnight in a cold place.
The meat will turn out to be very tender, so this cooking method is suitable if children go with you to nature.
Skewers marinated in lemon and regan (basil)
www.shutterstock.com And regan - two names for the same fragrant herb, which is great for making salads, as well as for pickling barbecue, although not everyone will like its sharp taste and smell.
Ingredients
- 1 kg tenderloin;
- 1 lemon;
- basil, onion, salt, pepper - to taste.
Cooking
Put a layer of meat, a layer of onion, a layer of basil in a saucepan, add salt and pepper. We take one lemon, squeeze the juice out of it, throw the lemon itself into the meat. Then the next layer: meat, onion, basil, lemon. We put in the refrigerator for eight hours. If you store such meat for more than a day, the barbecue will have a pronounced lemon flavor, which not everyone will like.
Shish kebab in tomato juice
Artur Potosi/Flickr.com Ingredients
- 1 kg ;
- 2-3 medium bulbs;
- salt, pepper - to taste;
- tomato juice (enough to lightly coat the meat).
Cooking
Put meat and onion in a saucepan, add salt and pepper. We mix everything with our hands, pour it with tomato juice, put a load on top and send it to the refrigerator for 6–8 hours.
Pork in white wine
Val D'Aquila/Flickr.com Ingredients
- 1 kg tenderloin;
- 2-3 medium bulbs;
- salt, pepper - to taste;
- ½ cup dry white wine.
Cooking
We put all the products in a saucepan, mix thoroughly with our hands, pour (the cheaper it is, by the way, the better). We put under the load in the refrigerator for four hours.
Beef in red wine
boB Rudis/Flickr.com Ingredients
- 1 kg tenderloin;
- 2-3 medium bulbs;
- garlic;
- salt, red ground pepper - to taste;
- ½ cup dry red wine.
Cooking
We put the meat in a saucepan, add the onion, cut into rings, and chopped garlic, add salt, pepper, pour wine. Leave for 3-5 hours in the refrigerator.
Caucasian shish kebab (from lamb)
robynmac/depositphotos Ingredients
- 1 kg lamb loin;
- 2-3 medium bulbs;
- garlic;
- salt, black and red ground pepper - to taste.
Cooking
Put the meat in a saucepan, add salt and pepper, mix with grated onion and chopped garlic, pour over lemon juice. We put in the refrigerator for 6-8 hours.
Chicken skewers in grape vinegar
tycoon/depositphotos Ingredients
- 500 g salmon;
- 2 lemons;
- vegetable oil;
- fresh ginger
- salt, sugar, black ground pepper - to taste.
Cooking
First, prepare the marinade: mix lemon juice, a little lemon zest, pepper, salt, chopped ginger, sugar, water.
We string pieces of fish and cherry tomatoes on wooden skewers, put them in the marinade for two hours. We fry such skewers on the grill, grill or brazier.
When frying the kebab, sprinkle it with a marinade diluted halfway with water. This will make the meat very juicy.
Related Articles
