Good marinade for shish kebab: recipe

Is there a person in the world who, having tried a properly cooked shish kebab, would say that it is tasteless? Probably there is, but our article is not addressed to him, but to those lovers of this dish who have tried different recipes for the marinade and are now looking for something new and especially tasty for themselves. After all, a good marinade for shish kebab is half the success of the whole dish. The product, skillfully cooked on the grill, has a peculiar taste of smoke and various seasonings. The second advantage of cooking on the grill is that, with proper observance of the technology of its preparation, the beneficial substances consisting of its ingredients remain almost completely. As for parasites that are dangerous for health, which may be present in meat or fish, they are destroyed by the high temperature of the hot coals, as well as by the acid present in the marinade. In our article, the best marinade recipes for shish kebab from pork, beef, lamb, chicken, rabbit and fish are selected.

The necessary information concerning the marinating of shish kebab

For a good shish kebab, you need only take the best quality, proven meat or fish. A slight presence of fat is quite welcome.

The flesh should be cut into pieces weighing about 50 g. A good pickle for shish kebab, among other things, often contains onions. He gives the marinade a piquancy, and the dish with it will turn out to be more juicy. Rings of onions, after the main ingredient is marinated, sometimes string on skewers, alternating with pieces of meat or fish. On 2 kg of pulp, 700 g of onions are needed. The ratio is approximate. It is believed that the shish kebab onions can not be spoiled. It is desirable that the onion heads are small - their diameter should not exceed the thickness of the cut pieces. Otherwise, the onion will go beyond them and burn, and this is not very tasty.

Pieces of meat or fish should be folded into a large bowl, pour marinade and stir. After this, place the onion between the pieces. It should also be marinated and it is desirable to preserve the integrity of the rings, otherwise it will not be possible to put it on the skewers. The bowl is covered with a mug or a plate, pressed down with oppression and placed in a cool place. After a few hours, depending on the preference marinade, as well as on the raw material that is marinated, you can begin to string and fry.

Traditional vinegar marinade

The composition of the acetic marinade includes table vinegar - about 70-90 grams, salt and ground pepper. You do not need to add water, because in the process of marinating the meat will let the juice go, mix with the vinegar and soak up all the meat. With salt, you should be careful, because during the frying process, the meat loses some moisture, so that the salt concentration rises. Some nedosol can later be compensated with a sauce that is served with a shish kebab. His recipe is at the end of the article.

A good marinade for shish kebab, prepared using table vinegar, is suitable for all types of meat and fish.

Marinade on fruit vinegar

Natural fruit vinegar for shish kebab is even better than ordinary table, but due to weak concentration, and it does not exceed 4%, a longer exposure is required. The amount is also taken more than once in 2-3, that is half a glass. If ordinary table vinegar softens and soaks meat for a couple of hours, then fruit and berry will require about 8 hours.

The best recipe for marinade for shish kebab on vinegar usually involves the use of natural grape or apple cider vinegar, infused on rosemary, tarhun or basil. This marinade is used for cooking shish kebab from pork, beef, mutton, chicken, rabbit and fish such as salmon or sturgeon.

The marinade, in addition to vinegar, includes salt and pepper. With onions come in the same way as in the case with a traditional marinade on table vinegar.

Marinade using red or white wine

The acids contained in the table wines perfectly cope with marinating. The best marinade for shish kebab is always done taking into account the color of meat. For dark meat, red wine is taken, and chicken and fish are marinated in white. Ideal for marinating semisweet wine. White wine will give the shish kebab a slightly sour taste, which is beneficial for both the chicken and the fish. Of all the varieties of red wine, you can safely give preference to cabernet. Its astringency is perfectly combined with the meat of large animals, as well as with rabbit meat. The best marinade for shish kebab from pork is done on cognac. It is usually half diluted with water or citrus juice.

For 2 kg of pulp, one glass of wine mixed with salt and ground pepper is sufficient. The taste of the marinade depends on the type of wine. Onions in this case will be welcome. It is recommended to grind it in a blender to a state of homogeneous mashed potatoes and put in a marinade. There to send whole branches of fresh parsley.

Marinade with mayonnaise

Modern gourmets advise pickling shish kebab in mayonnaise. This method is most suitable for those cases when the meat is completely fat-free and may be harsh, but the most knowledgeable people in the shish kebab claim that mayonnaise, as well as dairy products, is the best marinade for shish kebab from pork.

In mayonnaise there are all necessary for marinating the ingredients - vinegar, salt, pepper and even mustard. It gives the dry and hard meat an unmatched juiciness and softness. The time of pickling is long enough. It is better to leave meat with mayonnaise in a cold place for the whole night. Since vegetable oil is present in mayonnaise, the shish kebab will be roasted fairly quickly. To get a gentle and fragrant food, it is important not to over-rest the skewers on fire. Here it is necessary to watch very carefully. When a piece of transparent liquid appears on the cut, the shish kebab is usually considered ready.

Marinade on soda water

For marinade take mineral water with gas. It is desirable that this water has a pronounced taste and a high level of salinity. Carbon dioxide passes through the fibers of meat and creates conditions for a deeper penetration into it of the aromatic constituents of the marinade. This fresh herbs - parsley, celery, basil, tarragon, oregano and mint. The amount of salt and pepper is determined individually, based on the taste qualities of mineral water.

Perfectly manage with marinating and sweet fizzy drinks. Despite the apparent incongruity with salt, pepper, onions and green herbs, meat is marinated in them very quickly. It turns out a very good marinade for shish kebab from a variety of types of meat. It goes through the necessary hygienic treatment and acquires a wonderful taste.

Marinade in Korean

Lovers of shish kebab, who know a lot about pickling meat, recommend pickling it in liquid from Korean vegetables, which are sold in the markets by weight. The vigorous taste of a very spicy solution perfectly marries any meat. This is the best marinade for shish kebab from dark meat. The Koreans keep their brines in secret, but they need not be known. For 12 skewers half the glass of the Korean marinade from any vegetables will suffice.

Marinade with tomatoes

Another option of a quick marinade is a canned tomato. It has all the necessary components. Tomatoes are also used for marinating meat. Several pieces need to be kneaded and bridged. In this composition, keep meat for one night. The next day you can fry the shish kebab.

As for fish, this is perhaps the best pickle for shish kebab out of it. In this case, the pickling should not be too long - 15-20 minutes will be enough.

Marinade on pomegranate juice

In the southern regions it is believed that the best pickle for shish kebab from mutton is obtained from pomegranate juice. Packaged canned juice for this purpose is not good. It is better to buy fresh or self-squeeze it from the pomegranate. For marinating 2 kg of meat, one glass of juice is enough.

In marinade, in addition to juice, there are salt with pepper and fresh spicy herbs. They need to be put whole branches. They should not get on the skewers. Since the process of marinating lasts about a day, during this time the plants manage to give all their scents to the marinade.

The same marinade is suitable for beef.

Pomegranate juice makes the color of meat more saturated and beautiful, and this in some cases is very significant.

Marinade on beer

This marinade can be cooked on one beer with ordinary seasonings, such as salt and pepper, without adding anything more, in the expectation that hops and malt, which gave a taste to the drink, will do a good deed for meat. It is on beer, according to experts, the best marinade for shish kebab from pork is obtained. It is suitable only for high-quality live beer without the inclusion of preservatives and other artificial components.

Beer marinade is able to turn the usual pieces of meat cut into an amazingly tasty dish.

Beer and pomegranate juice should be mixed in a 1: 1 ratio. Cilantro, basil, parsley and celery put in a marinade and chopped with a blender. Salt and pepper. Put the meat in the marinade and keep it for about 6 hours. If the shish kebab is scheduled for the second part of the day, then it is convenient to do it in the morning. In order for the meat to retain all the flavors and not lose its juiciness, before setting it on the skewers, it should be removed from the marinade and poured with vegetable oil. This shish kebab is fried faster than without the participation of butter. Readiness is checked by cutting a piece of meat. As soon as the juice from red turns into transparent, the shish kebab is ready. It is recommended to shoot a little roasted. The best marinade for shish kebab from pork, and beer marinade is just that, has a unique property of conservation, in which even raw meat will not cause harm to health.

Marinade on lemon juice

This marinade is most suitable for fish, but it may well be suitable for meat. From several lemons it is necessary to squeeze out grams of 150 juice, add to it salt, pepper, ground onion and green culinary herbs. Marinate not too long - no more than half an hour. Remove the pickled pieces from the sauce and add vegetable oil. After that, immediately skim on the skewers and send to the brazier.

Marinade on yogurt

An excellent basis for the marinade is considered to be fermented milk products. In order to marinate 2 kg of meat, you need to prepare the following composition. Spicy herbs - coriander, basil, dill, mint, celery and parsley - put in a blender. There also send a few cloves of garlic and a couple of heads of onions. Salt, add ground pepper and pour half a liter of kefir. All the ingredients as it should be chopped and pour a thick and fragrant mixture of pieces of meat. The best pickle for shish kebab from chicken, pork, mutton or beef is obtained on an old yogurt. The smarter it is, the better. The duration of pickling depends on the type of meat. For a hen it is enough 30-40 minutes, and pork can be kept for 24 hours.

Marinade for chicken

Chicken breast fillet can be marinated in any of the ways suggested above, but we offer you the best marinade for chicken shish kebab, tried and liked by many gourmets. In order to marinade enough for one and a half kilograms of meat, you need to mix two tablespoons of finished mustard with the same amount of mayonnaise and soy sauce. Add a handful of hops-suneli and a teaspoon of powdered sugar. Crush two large cloves of garlic and mix with the rest of the ingredients. Marinate in this composition for 40 minutes.

Shish kebab sauce

The main task of marinade is to process raw meat products in such a way that they become absolutely safe for eating. After keeping the meat in one of the proposed marinades it can be eaten raw, but it will be much more tasty if it is scorched with the heat of charcoal coals and poured with the appropriate sauce.

We offer you a universal sauce that fits any shish kebab. If your shish kebab turned out to be fresh due to incorrect calculation of the amount of salt and hot pepper, then all the oversights will successfully compensate for homemade tomato sauce.

Three kilograms of tomatoes should be scalded with boiling water and peeled. Wipe through a sieve and pour into a large cast-iron frying pan or pan. Put on the fire. Put 3 bay leaves, one small piece of ginger root and a tube of cinnamon into the pan. When excess water evaporates, and the volume of tomato puree is reduced by 2 times, you can begin to enrich its taste. For this, you need to grind fresh dill, basil, tarragon, oregano, mint and 100 grams of garlic in a blender. Smolot in powder 1 clove, 1 pea of large pepper and 20 small peas, a small pinch of zira and black cumin. All this is sent to tomatoes, after removing from the pan cinnamon, bay leaf, ginger and adding salt and a coffee spoon of sugar to taste. Wait for the boil and turn off.

If the sauce is more than necessary, then it can be folded into a glass jar, pour a little oil on top, cover it and send it to the fridge until the next shish kebab.