How to pickle meat for shish kebab?

Each of us wants the shish kebab to turn out to be fragrant, appetizing and juicy. Much will depend on the marinade, in which the pieces of meat were soaked. Despite the fact that this procedure is not difficult, not all perform it correctly. Therefore today we will tell you how to cook meat for shish kebab.

To begin with, there are many kinds of marinade. Classics recognized the "Soviet" way of preparing meat. During the USSR, the following products were used for this: mayonnaise, kefir, sour cream of various fat content, pomegranate or lemon juice, vinegar and even beer. Today every professional chef has his own favorite marinade recipe.

No less relevant is the question of how to choose meat for shish kebab. Everything will depend on your personal taste preferences. Someone likes delicate veal, while others prefer fat mutton. There is a misconception that kebabs are contraindicated to people who diet and watch their figure. In fact, this is not so. They can simply replace high-calorie pork with lean chicken. From spices (garlic, red and black pepper), they should also give up.

Prepare meat for kebabs can be one of several ways. The most popular was and remains his soaking in marinade based on vinegar. To do this, take meat (pork, lamb, veal) and rinse it thoroughly with tap water. Then cut it into small pieces, sprinkle them with spices and gently lay them on the bottom of a deep saucepan. The second layer is the onion, cut into thin rings. Add your favorite spices. It remains to pour meat for shish kebab 9% vinegar. On top again put pieces of meat, onion rings and spices. The finishing touch again should be vinegar. After you have prepared the meat for shish kebab in this way, you need to cover the pan tightly with a smaller diameter lid and put it in the refrigerator for the whole night.

What can I make a marinade from? A great alternative to table vinegar is juice, squeezed out of lemon. In this case, to ensure that the meat for shish kebab does not turn sour, it is necessary to completely eliminate the onions, as well as significantly reduce the dosage of lemon juice. This marinade is prepared in just a couple of hours.

Some landladies prefer mayonnaise. Pour a lot of pieces of meat (pork, beef or mutton) and leave to marinate for several hours. To pepper and salt it is not necessary.

Do you want the shish kebab to turn out juicy and extraordinarily tender? Then use kefir for marinade preparation. Everything is very simple. We cut fresh meat into pieces, mix it with spices, and then pour kefir of any fat content. Pour the marinade pan into the refrigerator for the whole night.

There are those who pour the future shish kebab with mineral water. According to them, the fried meat is soft and juicy. Recently it became known that the addition of kiwis in the marinade enhances the taste sensations.

As you can see, there are a lot of options for steeping kebabs. In any case, the choice is yours. Have a nice appetite!