How to pickle kebabs - 8 recipes marinade for kebab

The long-awaited warm days are coming, which means that our holidays and cozy gatherings are added to our vacation options in a circle of loved ones in the country or in a country house. Crown dish on such sites, of course, is all the favorite kebab. Juicy fragrant meat, fed with fresh or grilled vegetables - one of the most appetizing dishes that you can only imagine. But how to pick up kebabs so that it turns out truly delicious and disappointed? We will tell you about it!

500 g of the Republic of Luke;

Marinadov for kebabs are a lot - they can make dry meat juicy, add the dish sharpness or sour-sweet notes, make meat incredibly fragrant and spicy, and also perfectly soften meat fibers, turning even the most tough pieces in the mouth. What marinade choose? It all depends not only on your taste preferences and the expected result, but also on the type of meat used. So, for the chicken there will be a sufficiently light marinade and a short marinion, while Marinade from lamb will require the connection of "heavy artillery" and long-term maintenance in the marinade.

Let's start with a gentle chicken meat, to which almost all types of marinades are wonderful - from the simplest and neutral to more saturated and sharp. In the case of chicken, the choice is not limited to practically nothing - mix vegetable oil, citrus juices, mustard, apple or wine vinegar, soy sauce, white table wine, spicy herbs, favorite spices, onions, garlic and honey to get new flavoring kebabs. The easiest option is to deceive the chicken by mayonnaise, kefir, sour cream, simple yoghurt, ketchup or adzhika or to pickle it together with onions and favorite spices in mineral pack.

Chicken marine is very quickly, therefore it is an ideal option for an unplanned picnic. For chicken marination, there will be enough 2-3 hours, but if you doubt meat, the time of marination can be increased to 6-8 hours. If you decide to use vinegar based marinade, in this case, picking time is minimal - about an hour. Tender chicken fibers very quickly soften under the action of vinegar, therefore, if the meat reap, the effect may be directly opposite - it will be dry. Remember that Marinade for the chicken is designed to make meat juicy and add it a certain taste accent, so it's not worth remarking in this case.

salt to taste;

Almost all pork kebabs implies an equally impressive list of marinade variants, although many prefer to use the easiest set of ingredients for marination - onions and black peppers. Kefir, sour cream or mayonnaise can be added to this combination, and if you want something more exotic - pineapple juice, soy sauce or grated ginger. For pork marinations, tomato or garnet juice, honey, mustard, dry white and red wine, beer and soy sauce are also well suited for pork picking. Combining these components among themselves and adding herbs and spices to them, you will get a whole arsenal of a variety of marinas for every taste.

Pork is recommended to withstand at least 3 hours in the marinade, and in the event that there are suspicions about stiffness and dryness of meat, time can be increased to 8-10 hours. Also solve this problem will help adding kiwi to Marinade - it can "deal with" with the rigidity of meat in just a couple of hours. Remember that pork loves onions very much, so you can add it to the marinade in unlimited quantities. Since then the onions from the marinade most often attached to the skewers with meat, do not cut it very finely, otherwise it burns. An excellent option is also the marination of pork in the square from a bow, which was crushed on a meat grinder or in a blender - in this case, the meat is miraculously impregnosed with onion juice, softened and acquires an appetizing aroma. In the marinade for pork, basil, mayoran, hops, soweli, coriander and paprika will be appropriate.

Do not everyone dare to cook lamb kebabs, because many people simply do not know how to pick up kebabs from this meat correctly, so that it is soft and juicy. In fact, you will be pleasantly surprised that the lamb cooked on the Mangal may be no less tasty than the usual pork. First, for the preparation of kebabs should take the rear choke without bones, core or ribs. Secondly, an acid component must be present in the marinade, which will soften the non-dusty meat fibers of lamb - lemon juice, orange, pomegranate, pineapple, kiwi, cherries or tomato, dry red or white wine, vinegar, soy sauce or ferocular products, such How kefir, sour cream or mayonnaise. Thirdly, add onions. Many onions. It should be chopped and stretching well with his hands so that the vegetable gives juice. You can also grind onions with a blender or meat grinder. Optionally, add spices, which shade the taste of lamb, and some vegetable oil so that the spices are evenly distributed over the surface of the meat. In addition, vegetable oil forms a film on the surface of meat, at the expense of which it retains its juiciness when cooking. The lamb kebab is simply created for the use of eastern spices and herbs, so we advise you not to neglect this point - Zira, Coriander, turmeric, nutmeg and kinza will give mutton a unique highlight and make the taste of kebabs unforgettable.

To the young meat will be enough to miss for 2-4 hours, while old lamb will be required from 8 to 10 hours. When using marinades with fruit acids, which very quickly and effectively soften meat fibers, even the old lamb will be ready after about 3 hours. Salt in marinade for lamb is recommended to add directly before frying or half an hour before it so that the kebab does not work dry.

Well, of course, do not forget about the rule, repeated once again - never marinate kebabs in aluminum tanks. The components of the marinade can enter into a chemical reaction with aluminum, which is capable of oxidizing products. At best, the taste of your dishes will be spoiled, in worst - your health will suffer. Not the most suitable choice will also be wooden and plastic dishes. Marine kebabs are best in glass, ceramic or enameled tanks.

And now let's find out how to pick up kebabs in practice - you are waiting for our recipes that guarantee a stunning result!

Ground black pepper - to taste.

Marinade for chicken with apple vinegar and onions

Ingredients: 1 kg of bow,

100 ml of apple vinegar, 1.5 teaspoons of salt,

1/2 teaspoon ground black pepper,

Ingredients: 1/2 teaspoon ground red pepper,

100 ml of apple vinegar, 2-3 laurel sheets,

2 kg of chicken meat.

Ingredients: Cooking:

100 ml of apple vinegar, Onions cut into semir and slightly arms. Lavra leaves are divided into several pieces. Mix chicted chicken chicken with bow, salt and spices. Pour apple vinegar and mix well. Capacity with meat to cover and remove in the refrigerator for 1-1.5 hours.

Cooking

Marinade for chicken from sour cream with garlic

Ingredients: 400 g sour cream

100 ml of apple vinegar, 2 teaspoons of salt,

1 teaspoon ground black pepper,

Ingredients: 4-5 cloves of garlic,

100 ml of apple vinegar, Spices to taste.

Sour cream to lay out in a bowl, add salt, pepper, favorite spices and garlic, missed through the press. Mix well and grind in the resulting mixture chicken chicken, chopped into portion pieces. Marine chicken in the refrigerator from 3 to 5 hours.

Ingredients: Marinade for chicken with white wine and fragrant herbs

100 ml of apple vinegar, 1 cup of dry white wine,

Cut onions into several parts and grind the blender in the puree. Swell and pepper meat, add the bow and mix well. To the bow did not burn during frying, in front of cooking slightly blocked every piece of meat with a paper napkin.

2 tablespoons of vegetable or olive oil,

Ingredients: 2 tablespoons of lemon juice,

100 ml of apple vinegar, 1 tablespoon of dried basilica,

1/2 teaspoon of dried thyme,

Ingredients: 1/2 teaspoon salt,

100 ml of apple vinegar, 1/2 teaspoon ground black pepper,

1/3 teaspoon dried rosemary,

3-4 parsley twigs,

2 cloves of garlic,

600-700 Kuryatina.

Green parsley chopped finely. Skip the garlic through the press or grind. Mix all components for marinade in a bowl and chicken chicken pieces in them. Wrap a plastic film bowl and remove in the refrigerator for 2-4 hours or at night.

Marinade for pork from soy sauce with ginger and garlic

200 ml of soy sauce,

40-50 g of ginger root,

1 bulb,

4 cloves of garlic,

3-4 tablespoons of sugar,

4 tablespoons of vegetable oil,

1 kg of pork.

Onions, ginger and garlic finely cut or crushed on a grater. Mix soy sauce with sugar so that it completely dissolved. Add onions, ginger, garlic and vegetable oil. Mix and pour pork pieces marinade, evenly distributing it in meat. Marine pork at least 3 hours.

Marinade for pork beer and mustard

2. Kefir marinade for kebab

500 ml of light beer,

  • 2 tablespoons of mustard,
  • 2-3 cloves of garlic,
  • 1 teaspoon of dried thyme,
  • 1/2 teaspoon dried rosemary,
  • 1/2 teaspoon ground black pepper,
  • 1 teaspoon salt (without a slide),

  1. 800 g of pork.
  2. Mix the mustard with spices, salt and missed through the press garlic. Lubricate the resulting mixture of pork pieces and leave for 30-40 minutes. After that, pour meat beer and remove into the refrigerator for 3-4 hours.
  3. Acute tomato marinade for pork
  4. 5 medium tomatoes,
  5. 1 burning podpper,
  6. 1/2 lemon,
  7. 2-3 cloves of garlic,

2 tablespoons of vegetable or olive oil,

2 teaspoons of salt,

Ingredients:

  • Spices to taste.
  • Tomatoes seek boiling water and remove the skin, then grind the flesh with a blender or meat grinder. Mix the tomato flesh with a grooved garlic, lemon juice, butter, salt and spices to taste. Podpick peppers sliced ​​with small rings, pre-removing seeds from it, and mix. The resulting marinade pour pieces of pork and marinate meat in the refrigerator 5-6 hours.
  • 1 teaspoon salt (without a slide),
  • Marinade for lamb from kefir and bow
  • 1 cup of kefir,

  1. 3 mid-bulbs,
  2. 1-1.5 teaspoon salt,
  3. 1 teaspoon zira (optional),
  4. 1/2 teaspoon of ground black pepper of large grinding,

1 kg of lamb.

Onions cut into rings and put it in a gauge for marinating hand. I put the lamb slices there, pour kefir, add black pepper and zira. Mix meat with bow and kefir thoroughly. Wrap the capacity of the plastic film and leave marinated at room temperature for 1 hour, then remove the meat into the fridge for the night. Salt the kebab before hot.

Ingredients:

  • 2 tablespoons of mustard,
  • 2-3 cloves of garlic,
  • Marinade for lamb from kiwi with citrus and bow
  • Marinade for lamb from kefir and bow
  • 1 cup of kefir,

500 g onions,

300 g kiwi,

1 orange,

1 lemon,

2 tablespoons of vegetable oil,

Salt, ground black pepper and fragrant herbs to taste,

  • 2 tablespoons of mustard,
  • 2 kg of lamb.
  • The bulbs cut into several pieces and crushed with a meat grinder or blender. Share onions in a bowl together with the resulting juice. Add juice to the same bowl, pressed from lemon, and finely chopped orange flesh along with juice. Next, add chopped kiwi and mix. Add black pepper and grass (fresh or dried) to your taste, as well as vegetable oil. Stay in the resulting marinade slices of lamb and mix well with your hands so that all pieces are evenly covered with marinade. Cover the container and remove the refrigerator for 2-3 hours. Salt the meat before burning on the grill.
  • Well, now, knowing how to pickle kebabs, hurry to enjoy the rest from the mangala in a good company! Enjoy your meal!
  • Svetlana Popova
  • 1/2 teaspoon dried rosemary,
  • 1/2 teaspoon ground black pepper,

Skewers - an indispensable condition of any picnic, the taste of which largely depends on what marinade you prepare for kebabs. And the spring, which we all we are looking forward to, - it is time for trips to nature, to the country, picnics with friends and loved ones. We all get tired of a long winter and look forward to the first warm days and "kebab under cognac."

How to cook a delicious pork kebab so that the meat is soft and juicy, I described in detail in the last article. Be sure to get acquainted to choose the right meat for kebab, how to cut it and how to fry it in a grill or in the oven, because the taste, softness and juiciness of kebab depends on the observance of these simple rules.

  1. How to tasty to pick up pork kebab at home
  2. Marination is one of the main stages of the preparation of a delicious kebab. Let me remind you how to properly pick up the kebab from pork so that the meat is soft and juicy.
  3. 1 rule. It is desirable to salt meat directly in front of hot or at the very end of cooking. If salted at the beginning, then the salt dries meat and the kebab will succeed in dry.
  4. 2 rule. Do not get carried away by vinegar, its oversupply can also make kebab dry.
  5. 3 rule. In order for the meat to be soft and juicy, we use 3 main components - acid, seasonings and vegetable oil. Acid destroys the connecting fibers, giving me softness. Seasonings give meat fragrance and unforgettable taste. And the vegetable oil "seals" meat, not giving to leave the juice during the frying.

4 rule. Marine pork kebab need an average of 4-5 hours.

5 rule. Delicious marinade for kebabs turns out with a large number of bouquet. For 1 kg of meat, it is desirable to use 0.5 kg of bow.

And for marinization kebabs at home there are many recipes for delicious marinades so that guests are fed and satisfied. Moreover, each recipe is good in its own way. But the choice remains yours. I myself love experiments and you suggest trying all recipes alternately. After all, it is possible to make your own conclusion.

10 of the most delicious marinas so that the meat is soft and juicy

Salt, ground black pepper and fragrant herbs to taste,

  • 2 tablespoons of mustard,
  • Classic marinade for pork kebab with vinegar and onions
  • This marinade is probably the most popular, it can even be called classic. It was this marinated to marinated a kebab in Soviet times, when the products were not yet spoiled. In this recipe we use the simplest ingredients - onions, salt, pepper and vinegar.
  • We will need:
  • Pork (neck) - 1.5 kg
  • Onions - 700 gr.
  • Vinegar (9%) - 50 ml.
  • Salt - 1.5 h. l.

Pepper on taste

  1. Vegetable oil - 1 tbsp. l.
  2. Cut the meat the same in size with pieces, approximately 5 cm.
  3. Onions cut rings. Once again I want to note that it is impossible to regret for the marinade. On the weight should be approximately half of the weight of meat.
  4. In the enameled saucepan layers lay the meat layer, carry onions from above, we water a little vinegar. Then repeat the meat-bow-vinegar and so until the end of meat.
  5. Add vegetable oil to marinade.
  6. Cover the saucepan with a kebab cover and put an hour in the refrigerator. After another 4-5 hours, leave the kebab at room temperature.
  7. The meat remains in front of the cooking itself to salute, pepper and ride on the skewers (optionally can alternate meat with onions).

Frying such meat is better in the grill, observing simple but necessary rules.

Pork kebab in onion marinade without vinegar. Very simple marinade recipe

This recipe is probably the easiest, because for the marinade we use only onions. In addition, the meat will be ready for frying quickly - after 1-2 hours.

TastyLive.ru.

Salt, ground black pepper and fragrant herbs to taste,

  • Pork (neck) - 2 kg
  • Onions - 0.5 kg
  • Salt - 1 tbsp. l.
  • Pepper and spices to taste
  • Onions - 700 gr.
  • Cut the meat to the same slices of about 5 cm.
  • Onions can be cut arbitrarily. Grinding onions with a blender to the state of Cashitz.
  • Meat Solim, Perchym. Optionally, you can add some vegetable oil for softness.

We lay onion on the meat on top of meat, mix well and leave to marinate for 1-2 hours.

  1. Marinade for pork kebab with mayonnaise and onions
  2. Surely, at the sight of this recipe, many will say that mayonnaise and meat are incompatible. Meanwhile, marinated meat in mayonnaise marinade, it turns out unusually gentle, juicy and soft.
  3. Mayonnaise - 300 gr.
  4. 1. Cut meat the same pieces and fold into the pan, add salt and seasonings.
  5. When cutting meat, it is important to observe the measure - if you apply small pieces with small pieces, the meat is firing and it will be dry, and if it is too large - it does not affect.

2. 1-2 bulbs rubbed on a shallow grater and add to meat. The rest of the onions cut rings. We add mayonnaise into meat with a bow, everything is well mixed with your hands. We ride meat on the skewers and fry on the grill about 30 minutes, periodically turning the skewer so that the meat is evenly delighted.

Skewers on mineral. How to quickly pick up a pork kebab in 1 hour

Ingredients:

  • The advantage of this marinade is that due to water, saturated with carbon dioxide, the meat becomes soft enough. Yes, and mineral water is often at hand. If you are in a hurry, then this recipe is just for you.
  • We need:
  • Onions - 2-3 big bulbs
  • Marinade for lamb from kefir and bow
  • Mineral water - 1 liter
  • Rosemary 1 tsp.

  1. Bay leaf - 2-3 pcs.
  2. To give a small kitty in marinade, you can add lemon. But then limit the time of marination for no more than 4 hours, as the meat from lemon will begin to progress a little.
  3. Use for marinade highly carbonated mineral water
  4. Cut the meat with the same pieces and fold into the bowl, add salt, pepper and rosemary.
  5. Onions cut rings and kneading hands until soft. So the bow will quickly give the juice to meat.
  6. Lavra leaf with arms and snatch in marinade, stir.

All poured gashed mineral water.

Cover the food film and leave to pickle 1-4 hours.

Seasonings and spices for marinade can certainly choose at their discretion

Ingredients:

  • Pork kebab recipe on kefir. How to tasty picking pork kebabs on kefir
  • An excellent recipe, meat for this recipe is very juicy, soft, and at the same time sharp thanks to the burning red pepper. Wonderful and that for marinade we use a lot of greenery and the arrows of garlic.
  • In such marinade, the meat can marinate several days
  • Marinade for lamb from kefir and bow
  • Onions can be cut arbitrarily. Grinding onions with a blender to the state of Cashitz.
  • Rosemary 1 tsp.

  1. Onions - 2 big bulbs
  2. kefir - 2 glasses
  3. Salt to taste
  4. Sugar - 1.5 h.
  5. Black Ground Pepper - To Taste
  6. Fresh Greenery - Basil, Green Onions, Dill, Garlic Arrows

Chile Pepper - 1 pc.

You can not bother with greens and pick meat just in kefir. But the greens gives a piquancy to meat and a special fragrance.

Traditionally, the meat is cut by pretty large pieces and fold into the saucepan.

In this recipe, the onions are cut large too. Add it to meat.

Cut the greens (as the hand takes). I do not always have garlic arrows, I then in the marinade grinding 2 cloves of garlic. Greens also put in a saucepan.

Chile's pepper is released from seeds and chop finely. Add chile to meat.

In Marinade, we put salt, sugar and black pepper.

Ingredients:

  • All this beauty poured kefir.
  • An excellent recipe, meat for this recipe is very juicy, soft, and at the same time sharp thanks to the burning red pepper. Wonderful and that for marinade we use a lot of greenery and the arrows of garlic.
  • Cover the saucepan with a lid and leave marinated in the refrigerator for the night or even for a few days.
  • The tougher meat, the kefir for marinada choose the acid
  • Marinade for lamb from kefir and bow
  • Marinade for pork kebab with red wine
  • Delicious marine for kebabs so that the meat is soft and juicy. Wine is better to use dry. I suggest this recipe with red wine, after all, he has a more rich taste. But I think that with white wine kebabs will be no less tasty.
  • Pork (neck) - 1 kg
  • Rosemary 1 tsp.
  1. Onions - 6 pcs.

Red wine - 300 ml

Salt - 3 chopping

Rosemary - 1-2 twigs

Bay leaf - 2 pcs.

Red pepper - 1 pinch

Do not use aluminum dishes for marinating kebabs. It is suitable for this enameled, glass or clay dishes

Cut the meat with the same pieces and laid into any capacity. Add spices and salt.

Onions cut rings and having a little by shaking his hands to let juice. Onions add to meat.

Rosemary twig we share and put in the marinade.

After 15 minutes in meat, we pour wine and add a bay leaf.

If you want the kebab to be pickled to quickly, leave the marinade with meat at room temperature. And if you fry the next day, you can put meat into the refrigerator. ,

Meat marked in this way, it turns out very gentle. And thanks to the seasonings, the kebab will smell very tasty.

One of my favorite recipes. The meat is impregnated with a stingy pomegranate juice and a special aroma. Pomegranate juice perfectly softens meat fibers, after which it becomes soft and juicy. Even the color of the finished kebab from the pomegranate juice is more beautiful. You can cook the juice, squeezing it from a fresh grenade. But I prefer not to bother and buy ready-made 100% pomegranate juice in the store. And then everything is very simple.

Pork (neck) - 2 kg

  • Onions - 5pcs.
  • Pomegranate juice - 500 ml.
  • Coriander, Hmeli Sunneli
  • Black pepper
  • Traditionally cut meat the same pieces.
  • 2 bulbs rubbed on a shallow grater, and the rest of the onions cut into circles.
  • We put meat into a saucepan, add seasonings and salt.
  • Pour meat with pomegranate juice. Meat with juice mixed well with his hands in a saucepan.
  • We lay out in the marinade both grated and sliced ​​onions and mix again all the contents of the pan.
  • Pan cover with a lid and put in the refrigerator. For a larger effect, you can even put meat under the oppression.
  • The most delicious kebab in the pomegranate juice will turn out if the meat marine 2 days. During this time, you can get meat several times from the refrigerator and mix in a saucepan
  • Marinade for pork kebab in beer
  • Marinade on beer is good because the meat with beer marinade is soft and juicy, with a slight bread fragrance. In addition, beer is an affordable product that men always have at hand.
  • Pork (neck) - 1.5 kg
  • Onions - 2 pcs.
  • Beer - 0.5 liters.

Pork cut pieces and sprinkle with black pepper.

Onions - 5pcs.

1,700 g of the replied onion;
  1. Onions rub on a shallow grater and add to meat.
  • Meat and onions are a little by outer hands.
  • Lavra leaf with arms and add to the marinade.
  • In a saucepan on meat and onions, we pour beer.
  • Cover the lid and put on the fridge to marinate for 8-10 hours.
  • If you want a kebab to marinate faster, then just marinate at room temperature, then it will be enough 3-5 hours.
  • 7. Now you can escalate (not earlier than 1 hour before the end of the marinency of meat).
  • 8. We ride meat and fry on the skewer, you can water the beer marinade during frying.
  • Caucasian pork kebab recipe
  • Who does not love the kebab in Caucasian? Probably only those who have not tried it. Many specially go to the restaurants Caucasian cuisine to taste a kebab that is invariably tasty, although it is preparing, as a rule, according to a classic recipe.
  • Marinade for pork kebab with tomato juice
  • Another wonderful tasty marinade recipe for pork kebabs. Tomato juice, of course, it is better to use home, but you can quite walk and shop. For kebabs in this recipe we use pork ribs.
  • Pork ribs - 1.5 kg

garlic - 1 teeth

  1. Tomato juice - 0.5 liters.
  2. Easy peas - 4 pcs.
  3. Bay leaf
  4. Carnation
  5. Ribs cut pretty large, approximately 6-7 cm in length and laid in the dishes for marination. Add a bay leaf, a couple of pepper peppers and carnation.
  6. 2. Onions cut rings and put on the meat with the following layer.
  7. 3. The next layer is again meat, and on top of spices - bay leaf, carnation, pepper. In the middle we deepen the clove of garlic. We alternate layers until the meat is over.
  8. 4. Salted meat a bit, although the juice is also salty. Pour meat tomato juice so that it is completely covered.

Pomegranate juice - 500 ml.

1 ½ tablespoon of hops-Sunnels;

5. Marinate meat at least 5 hours.

  • If you do not have tomato juice, you can make the marinade from tomato sauce - divert 2 tbsp. l. Sauce 0.5 liters of boiled water
  • I hope that of all the proposed recipes you will find your favorite and most delicious. And the topic of kebabs is so popular that it makes sense to continue.
  • In the last article, I laid out a wonderful poem about kebab, read, there are all tips on cooking in rhyme and short.
  • Delicious kebabs and pleasant meetings in nature.
  • Do not forget to share recipes with friends, share links in social networks.

The best recipes of marinades for kebabs from pork - cook always juicy and soft meat

  1. Posted ON.
  2. Apr 23rd, 2020
  3. Connoisseurs of barbecue affirm that the most delicious pork kebabs make without adding spices and, even more so, marinade. But usually they forget to say that this method of cooking is suitable only for the most fresh and high-quality meat, which most of the inhabitants of cities is not available. But correctly chosen marinade will always help cook the appetizing pork kebab - at least on the grill, even in the oven. The acidic medium of the marinth mixture contributes to the delay in moisture in the fibers, so even the toughest meat will be amazingly soft and juicy. Spices can be added any as you like, but you should not get involved in, all the same, the natural taste of the kebab must dominate.
  4. Content:
  5. Marinade secrets for the most tasty pork kebab, with which the meat is always soft

This classic marinade will make pork kebabs very juicy - a recipe with vinegar

Coriander, Hmeli Sunneli

Ground black pepper - to taste;

The best marinade with lemon and bow for delicious pork kebab

  • Marinade with mayonnaise and onion for soft, cervic chick or clipping kebab
  • Recipe with kefir and mustard (without onion) - for a gentle kebab in the oven or on the mangale
  • Swine Neck kebab in a simple marinade from soy sauce and honey - juicy and piquant
  • Marine on mineral water - Ideal for ham, neck, carbonate, blades
  • Fast kebabs pickled in Kiwi (without vinegar) - Wind of what soft meat

Onion marinade with apple vinegar and sunflower (olive) butter

  1. Marinate kebab in pomegranate juice - perfect for Korean, ribs and other parts of the carcass
  2. Skewed tomato marinade of ketchup or pasta with garlic - A la Barbecue sauce
  3. Traditional Georgian marinade with red wine and caucasian herbs
  4. Marinade for pork kebabs with dry adzhika, butter and onions in Armenian
  5. Video Recipe from Khankishiyeva with tomatoes, soy sauce and starch
  6. Aromatic brushing marinade for pork or chicken - just, fast, tasty
  7. Light beer marinade - softness, juiciness and original taste of kebab
  8. For the base of the marinade, any product is suitable containing in the composition of the acid - kefir, ajane, mineral water, tomato juice, wine, lingonberry berries. The acidic product may be more concentrated (vinegar, lemon juice) and during cooking a bit diluted. Most recipes include onions - it is successfully combined with pork, and its juice has softening properties.

Black pepper

1 700 ml of low-fat kefir.

For marination pork such spices are suitable:

  • black pepper;
  • coriander;
  • mustard;
  • Bay leaf;
  • sumac;
  • thyme;

basil;

  1. Zira;
  2. paprika;
  3. red burning pepper;
  4. garlic;
  5. dill, etc.
  6. The proportions are solely to taste, there is no single standard.
  7. It is desirable to use whole grains (seeds) of spices and polish them properly. Preferred large grinding.

Traditionally cut meat the same pieces.

Finely nourish onions, put into deep tank and remember slightly to lay out juice. Add seasonings and mix. Then lay out meat and mix it again. Pour kefir, cover the lid and shake so that the meat is completely covered with marinade.

For marination pork such spices are suitable:

  • In any marinade, an acidic medium should prevail - then the meat fibers will be charged with moisture, as a result, the kebab will get the most juicy as possible. Such an effect gives the addition of vinegar, lemon, kefir (sour cream or other fermented milk products), tomato (fresh tomatoes, pasta, juice, morse, etc.), mineral water.
  • Solo kebab is preferably shortly before cooking. The salt directly in the marinade is not worth the salt, because it contributes to the loss of moisture with meat fibers, which makes them more rigid.
  • Mandatory ingredient of most skewer marinades - onions. Low juice softens pork fibers.
  • Also for softening meat use kiwi, pineapple, pomegranate juice (natural, not from the package).
  • As a "conductor of taste" - binder of all components of the marinade, oil, mineral water, wine, pomegranate juice, kefir and other liquids are usually used.
  • Marine pork, sliced ​​by pieces with a side of 3-4 cm, is enough 3-4 hours. If the meat is chopped larger, it will be possible to prepare the kebabs only after a day.
  • A small amount of honey or sugar is added to form a roasted crust.

Ingredients on 5-6 servings:

  1. Pork (cervical, clipping, Korean, etc.) - 1.2-1.5 kg;
  2. Bow - 3-4 bulbs are not too large;
  3. Sugar sand - 1 tsp;

2 bulbs rubbed on a shallow grater, and the rest of the onions cut into circles.

3. Marinade on mineral water

Table or apple vinegar (9%) - 4 tbsp. l.;

  • Large pepper, salt - to taste.
  • How to cook:
  • Meat clean from the films, rinse from bone fragments. Cut into portion pieces (not large, but not too small). Send to a big bowl.
  • Clear onions, cut into moderately thin rings, remember a little to start the juice. Shoulder onion rings to meat.
  • Sprinkle with pepper and sugar, mix your hands, slightly smashed meat pieces.
  • Vinegar dissolves water in a ratio of 1 to 2. Pull into a bowl with bow and pork.

Let it stand at room temperature for 60 minutes, then remove into the fridge for the night or at least for a few hours, until the coal kebab is prepared.

  1. Salt add at the end of marination or salt the dish in the cooking process.
  2. Products and proportions:
  3. pork (any medaluity) - 2.5 kg;
  4. Onions - 4 large bulbs;
  5. Lemon Towdock - 2 pcs. (medium size);

We put meat into a saucepan, add seasonings and salt.

povar.ru.

Spices for meat - 1 tbsp. l. (ready seasoning or take a few kinds of choice);

  • Salt - approximately 2 tbsp. l. (taste).
  • Step-by-step cooking - we understand the recipe:
  • Clear and cut into rings or half rings onion, quite thick.
  • Meat cut into skewer "cubes", passing all the unnecessary - films and veins.
  • At the bottom of the spacious container with high sides, lay out a part of the onion (we will put everything with layers), sprinkle with spices.

Top to decompose the layer of meat.

  1. Stay in such a sequence the whole onions with pork. Please note that the salt is still not touched - remove it before the preparation of kebabs on coals.
  2. From lemons to squeeze juice, filing it from the bones, pour out in a bowl.
  3. Cover the dishes with the meat of the film and remove in the refrigerator for 5-8 hours (you can marinate longer). It is advisable to mix several times in the marination process.
  4. Prepare in a traditional way - over smoldering coals or in the oven, having driven into sheds.
  5. Would need:

Pour meat with pomegranate juice. Meat with juice mixed well with his hands in a saucepan.

The carbonated mineral water softens the fibers of meat. As a result, the kebab is obtained juicy, gentle and - at the expense of garlic and spices - fragrant.

pork neck, shovel, ham (or other part to choose from) - 1 kg;

  • mayonnaise (better home) - 250 g;
  • onion-repka - 600-700 g;
  • Hammer paprika, black pepper - 0.5 h.;
  • Sumy, Coriander - for 1 tsp;
  • Salt is somewhat good pinch.
  • How to prepare at home:
  • Approximately 400 g onions cut out rather thick circles, without disconnecting them on separate rings.

The rest of the onions is punctured by a blender to the cascidious consistency, mix with mayonnaise.

  1. Meat wash, dry, cut. Season with spices and mix well. It is not necessary to use those seasonings that are specified in the recipe, you can pick up others to your taste.
  2. At the bottom of the large capacity (pans, bowls) lay a layer of sliced ​​onion.
  3. Meat mix with the mayonnaise-onion mixture and part lay out the next layer.
  4. Repeat the sequence of the calculation 2-3 times (as far as the ingredients is enough). To cover the future kebab with a lid and remove in the cold by 6-12 hours (it is possible for a longer time).

    Plant pieces of pork on skewers, alternating it with onion circles. Fry on the grill. If you failed to get on nature, the pickled meat can be baked in the oven.

  5. Pork pulp - 1.5 kg;

We lay out in the marinade both grated and sliced ​​onions and mix again all the contents of the pan.

1 tablespoon of vegetable oil;

kefir (fat from 2.5%) - 500 ml;

  • Mustard ready - 2 tbsp. l.;
  • garlic - 4-5 teeth (to taste);
  • Rosemary - a twig of fresh or 0.5 h. l. dry;
  • Fresh-hearted pepper (a mixture of several species or only black) - 0.5 h.
  • Salt - 1-1.5 h. l. (taste).
  • As we will cook - a phased recipe:
  • Kefir mix with garlic, pepper, rosemary and mustard.

Cut meat after reading it from internal films and veins (if available). Folded the prepared pork into the pickup tank.

  1. Pour kefir marinade, mix. Marine in the refrigerator at least 2-3 hours, then you can start frying on coals. Salt yourself immediately before the nozzle on the skewers or already in the cooking process - so the kebab will turn out to be greater and significantly softer.
  2. You will need:
  3. The neck of pork (can and other part, with an average fat) - 1 kg;
  4. Soy sauce - 100 ml;
  5. Honey (liquid) - 2 tbsp. l.;

Pan cover with a lid and put in the refrigerator. For a larger effect, you can even put meat under the oppression.

1 ½ tablespoon charming seasonings;

fragrant peas - 0.5 h.;

  • Hammer paprika, nutmeg, ginger, coriander seeds - by pinch;
  • Salt - a little, at will.
  • The order of cooking is the main steps of the recipe:
  • Rinse meat, remove moisture from the surface with paper towels, cut into portion slices, standard size for kebab.
  • Sliced ​​pork grate with a mixture of spices.
  • At the bottom of the spacious container with high sides, lay out a part of the onion (we will put everything with layers), sprinkle with spices.

Separately mix soy sauce with honey. If honey froze (crystallized) when stored, it is better to melt it (in the microwave or on the stove) - it will be easier to add the homogeneity of the marinade.

  1. Pour the soy-honey mixture to the future kebab, cover it and send it to the refrigerator for 2-3 hours (you can go for a day).
  2. After marinating, ride metal skewers. Prepare a kebab in a classic way - on the grill or in the oven. If necessary, to lose weight slightly.
  3. List of products:
  4. Pork - 2 kg;
  5. Onions - 4 bulbs are moderately large;
  6. Mineral water with gas - 2 l;
  7. Spices for kebab - to choose from, total 1-2 tbsp. l.;
  8. Salt - 1.5-2 h. (taste).

The most delicious kebab in the pomegranate juice will turn out if the meat marine 2 days. During this time, you can get meat several times from the refrigerator and mix in a saucepan

1 l of carbonated mineral water.

Cooking method:

  • Spices (black pepper, coriander, sums, zira, etc.), taken in arbitrary proportions crowed in a mortar or grind in the mill, mixed together.
  • The washed and cleaned piece of meat cut into pieces of sideways 4-5 cm (the most "convenient" size for frying and meal skewers). Sprinkle the meat with spices and evenly distribute the seasoning in pieces of hands, simultaneously rubbing it into the fibers by massaging movements.
  • Clear onions. Cut into rings or chop up with the help of a blender in Cashitz and squeeze with gauze. In the second case, only onion juice will be used to be mixed with mineral water.
  • Share meat into a suitable container, alternating with onion rings (with the first embodiment). Pour mineralka.
  • Marine kebab in the refrigerator at least 1 hour. Cooking on skewers or grid, over glowing charcoal, turning and sprinkled with salt as cooking.
  • What will be needed:
  • Pork (blade, ham, cervical) - 1 kg;

Kiwi - 1 medium fruit;

  1. lemon - 1 pc.;
  2. dried thyme - 0.5 h.;
  3. Hammer mixture of peppers - 0.5 h.;
  4. Salt and other seasonings - to taste;
  5. Bay leaf - 1 pc. (optional).
  6. Method of cooking in stages:
  7. Such a marinade is perfect for harsh pork - it very effectively softens meat. Cut pork pulp into pieces under the kebab. Size Define themselves, but focus on the pieces of 3x4 cm. Sleep into an enameled or plastic container in which it will be convenient to marine.

Marinade for pork kebab in beer

Cut onion on the rings and lay out on the meat. Add oil, spices and grinding garlic and thoroughly mix. Fill the meat of mineral and leave to pickle.

Kiwi Clear from the peel, grind with a blender or shallow grater, so that there is almost homogeneous cashem.

  • Salt - approximately 2 tbsp. l. (taste).
  • From the quarter of Lemon squeeze the juice and pour them meat. The rest is to cut into large pieces and also send to pork, mix.
  • There is a puree of Kiwi, pour spices (salt still not needed). Mix everything thoroughly.
  • Important moment: Marine meat in Kiwi longer than 2 hours can not be! Muscular fibers simply collapse, and raw pork will be similar to a consistency stew. To obtain the effect of softening, it will be enough 30-60 minutes, depending on the rigidity of the initial raw material.
  • The meat weathered in the marinade is cooking on skewers, over slowly smoldering, well-burnt coals.

Have to take:

  1. Pork - 1.5 kg;
  2. onion - 700 g;
  3. Apple vinegar (6%) - 75 ml;
  4. Vegetable oil - 100 ml (you can take sunflower or olive);
  5. Sugar sand - 3 h.;

Marinade on beer is good because the meat with beer marinade is soft and juicy, with a slight bread fragrance. In addition, beer is an affordable product that men always have at hand.

4. Mint marinade for kebab

Salt cook - 1.5 h.;

  • Black ground pepper - 0.5 h.
  • Cooking algorithm:
  • After waving and drying the pork, cut it into rectangular medium sizes.
  • Loading onion on a grater or grind with a blender.
  • Pour the onion cleaner to the meat, but pour pepper, mix.
  • Vinegar mix with butter and sugar. Pour acetic mixture to a skewer blank. Mount the contents of the bowl with your hands and remove in the refrigerator for 12 hours.

Salt straight before hot, and then put on skewers on a few pieces and fry until ready.

  1. Composition:
  2. pork sishek - 2 kg;
  3. Onions - 4-5 heads are not very large;
  4. Natural garnet juice - 1 l;

Pork (neck) - 1.5 kg

Onions - 2 pcs.

Man-Advice.ru.

Vegetable oil (sunflower) without odor - 2 tbsp. l.;

  • Coriander, black and fragrant pepper, hops-Sunnels - 1-2 chopping;
  • Phased recipe:
  • Meat washed, remove moisture residues from the surface with napkins. Cut the pork approximately the same slices of 4 sizes of 3 cm (approximately).
  • Onions chopping with rings.
  • Mix meat with onions in one large capacity.
  • If the spices are in the grains - they are crushed into a mortar or crush the blades of the knife in a wide face - large fractions should be obtained. Purchase a mixture of spices to pork.
  • From above pour pomegranate juice. Only natural product should be used, without adding rowan juice or other third-party components.
  • Also pour some oil in the marinade. Mix everything well with your hands. Top to put a flat plate on which the load is placed.
  • Remove semi-finished kebabs in the refrigerator for 24-48 hours. During this time, it is advisable to mix the contents of the container several times, and then put the oppression again.

Fry kebabs to ruddy crust over coals, turning skewers from time to time.

  1. What we will cook:
  2. Pork Koreka (you can take ribs, annecot, neck, clipping) - 1 kg;
  3. Onions - 3 pcs. (big size);
  4. garlic - 3 teeth;
  5. ketchup - 5 tbsp. l. or tomato paste - 3-4 tbsp. l.;
  6. Seasoning for kebab - 1 tbsp. l.;

Beer - 0.5 liters.

Thanks to this marinade, the meat will acquire a subtle mint aroma and a pleasant spicy taste.

water - 250 ml;

  • Salt - 0.5 h. l.
  • How to do - Step by step recipe:
  • Washed, cut from water to cut into portion pieces. If it is supposed to cook on skewers, you need to cut rectangular slices to be comfortably driven and there is a ready kebab. If the meat is prepared on the grid - there are no special recommendations. The main thing is to be very thick, so that the dish is able to spike well inside.
  • Onions cut into quite wide "washers", without disassembled on separate rings.
  • The meat is folded into a deep bowl and fall asleep with it with ground spices.
  • Clear garlic from husks, crush the knife (flat side of the blade) and send to a common capacity.
  • Mix ketchup (tomato paste) with water and pour to pork. At the bottom of the other capacity, lay onion layer, shifting meat on it and pour marinade residues. From above to decompose the remaining rugs. Marinade must completely cover meat.
  • Marine for 2-6 hours at low temperatures (in the main chamber of the refrigerator).

Sprinkle with salt before hot.

  1. List of ingredients:
  2. onion-repka - 1 kg;
  3. Red dry (semi-sweet) wine - 200 ml;
  4. Caucasian spices (finished seasoning or several favorite varieties) - 2 h.;
  5. Salt - 1.5 h. l. (taste).
  6. Procedure cooking:

From Luke to remove the husks, cut into rings (rather large).

Cut the pork - so that it is convenient to plant on the skewers, and then the finished kebab was comfortable.

Mix in a bucket (bowl) onions with meat, pour wine and fall asleep seasoning.

Stir all the components of the dish and leave for a couple of hours in the fridge for pickling.

3 mint beams;

In the cooking method there is nothing secret - to fry on the mangale to a ruddy crust. Watch that the coals are treli, and not burning. The flared light can be extended by the remnants of the marinade. Salt add to the already ready kebab or sprinkle it in the frying process.

The following products will be needed:

Carbonade (or other part of pork carcass) - 1 kg;

Dry Adzhika - 1 tsp;

Chabret, dill, parsley, basil (dried) - in a small pinch;

Ground pepper, salt - to taste;

Onions - 2 pcs.;

Sunflower oil (deodorized) - 1.5 tbsp. l.

The dish is prepared as follows:

Cut meat, grasp the spices and pour oil. Loss of massaging movements fragrant mixture into pork fibers.

Mix with a large-sliced ​​bow.

Marine 2 hours, periodically stirring, at room temperature.

You can fry - on skewers or grid (depending on your preferences and cuts forms).

Supports such ingredients (per 1 kg of meat):

Frozen or fresh berries Lamberry - 180 g;

Sprinkle meat with spices and mix well. Ship the bottom of the container in which the kebab will be pickled, part of mint. Top lay out a piece of meat and cover the mint. Repeat the layers until the ingredients are completed. The last layer must be mint. For half an hour before the end of the marination, add the onions sliced ​​rings and mix.

Drinking water - 125 ml;

Onions, ginger and garlic finely cut or crushed on a grater. Mix soy sauce with sugar so that it completely dissolved. Add onions, ginger, garlic and vegetable oil. Mix and pour pork pieces marinade, evenly distributing it in meat. Marine pork at least 3 hours.

Orange zest - 1 tbsp. l.;

Vinegar wine - 3 tbsp. l.;

  • Onions - 1 pc.;
  • Cane sugar - 1-2 art. l.;
  • Salt cook - 1 tsp;
  • Olive oil - 4-5 tbsp. l.;

Freshly ground pepper is a big shrink.

  1. Method of cooking - we consider detail:
  2. Lingonberry defrost (if necessary), go through, put in a pan with a thick bottom.
  3. Add water and sugar to berries. Bring to a boil, pecking on a minimum heat for a few minutes while the skin on all berries is not equipped.
  4. In hot decoction add vinegar, pepper, orange zest. Punch with a blender to the consistency of mashed potatoes.

5. Tomato marinade for kebab

Clear onions. If you like a kebab, in which the meat on the skewers alternates with a bow, cut it with large circles, not separating them into separate rings. If it does not have any values ​​for you, you need to cut the bulb with pieces of arbitrary shape, add to the crucible mashed potatoes and pinched a blender.

When Marinade cools, soak chopped meat in it and send it to marinate for 8 hours, in a cold place.

Salt add 10 minutes to frying.

2 kg of pork need:

  • beer (light, alive) - 0.5 l;
  • Onions - 3 pcs. medium size;
  • Sunflower oil - 200 ml;
  • Mustard finished (sharpness - at discretion) - 2 tbsp. l.;
  • Lemon - 1 pc. (small);

Postila.ru.

Dried parsley, dill, coriander - 1 tsp. (without top);

  1. Black freshly ground pepper - a pair of large pinch;
  2. Salt cooking, medium grinding - to taste.
  3. Culinary instruction:
  4. Clean, wash and dry pork, cut it into pieces weighing 70-80 g.

Place meat into deep dishes, pour beer. Leave at room temperature for 2 hours.

Drain beer in a plastic bottle, in the lid of which to do small holes. This liquid will need to periodically water the kebabs and coals so that the pork does not burn.

Onions crail moderately wide rings. Mix pork.

From lemon squeeze juice, strain it. Mix with butter, mustard and spices, stir. Pour the resulting mixture to meat and onion rings. Stir your hands.

  • Marine in the refrigerator 6-12 hours. Sprinkle with salt before hot.
  • Have a nice appetite and a successful skewer season!
  • Chief milkman
  • I make useful food delicious and vice versa.
  • Marinades for kebabs
  • Marinade is the most important point for cooking kebabs. From what will be marinade will depend on the final taste of meat. Of course, if the barbecue will also try and will not shift or opposite does not adorganize meat on the mangale.
  • Marinades for kebab - ingredients
  • The best way, many chefs of the world, marinate meat - this is lemon juice. It is suitable for any kind of meat, for poultry and even for fish. Lovers of fermented milk marinades should be remembered that

Onions crail moderately wide rings. Mix pork.

Marinated Shashil

  1. - The product that is usually carried away far and is not always cool. And fermented milk products quickly deteriorate at the positive temperature. Therefore kefir, serum, sour cream and other perishable products should not be used to prepare a skewed marinade if you do not have a mobile refrigerator in which you could carry meat into nature. But fermented milk products, except for a good softening of meat, protect it from excessive griring on the grill.
  2. The main ingredients of the marinade for kebabs, besides the traditional onions and bouquet of spices, pieces of pineapple or kiwi can perform (these two products marinate meat very quickly, literally in an hour, if you hold longer, the meat will literally fall apart on fibers when frying), Tkemali sauce, Mustard, citrus fruits and their juice, pomegranate juice, brandy, dry wine, beer, mineral water, sea buckthorn juice, apple juice. And this is not all products with which you can make pickled meat. Below we offer two recipes of the most common marinades who like to apply lovers to the marination of meat with a kebab in nature.
  3. Marinade with vinegar

Vinegar Many chefs and people who know a lot in cooking kebabs are not recommended at all in marinade. He dries overly meat and makes it tough. But the vinegar in turn attaches a unique aroma meat, killing outsiders, makes it special. You can replace the ordinary table vinegar with balsamic, or grape, apple. They will also give the very parcelics of the same acetic acid to taste, but will bring much more benefit to the marinada, as they have a number of useful trace elements. The best meat for marination in vinegar - pork. Its vinegar will not do hard, and

1 kg of lamb.

Skewer from pork

  • It will be very fragrant.
  • To cook marinade with vinegar in eight tablespoons of water. Stir vinegar. It should be taken from the calculation to one and a half kilo meat four tablespoons. We add a teaspoon of sugar to the marinade - for piquancy, salt and pepper. Cut a bigger onion. On a half kilo meat pieces three large heads. It is not necessary to chop up, but in bed.
  • Mix meat with marinade and onions. Cover the plate, put the cargo from above. We remove the meat to pickle in the refrigerator for several hours.
  • Marinade with mayonnaise

Marine meat with mayonnaise is good when there is too much time to pickle, and the kebab at the exit I would like to get soft and juicy. Marinate a kebab with mayonnaise is enough a couple of hours. To do this, at Kilo meat, three hundred grams of mayonnaise will be needed. Better home, if there is a cooking time. More onions. Pepper, salt to taste. Marinate under the yoke of 2-3 hours and pickled kebab is ready. It remains only on the coal to bring it to a ruddy crust, and a pleasant appetite!

  1. Skewer is a classic summer dish, ready for a grill, grid or outdoor fire. To give it a richer and rich taste, various marinades are used. Marinade for kebab softens the rigid or old meat, make it more fragrant, help preserve juiciness when roasting.
  2. Prepare marinades most often based on sunflower or olive oil, vinegar, various sauces. In more exotic versions, fruits and berries, honey, wine and beer are used. Choose the best marine for pork kebabs and other varieties of meat will help this selection.
  3. Marining meat in this way will help him to preserve a juiciness during cooking, softening rigid fibers.
  4. Required products (per 1 kg):

Tomato juice also softens meat fibers perfectly. He will make a kebab not only tastier, but also unusual: the meat will acquire a beautiful reddish hue.

300 ml of water;

150 ml of 9% vinegar;

200 g onions;

salt pepper.

  • Recipe marinade for kebabs of pork with vinegar:
  • At the bulbs to remove the peel, chop out arbitrary large pieces.
  • Vinegar breed with water in a glass.
  • Sprinkle with salt, pepper. Add onion slices and smash, squeezing liquid.
  • Pour acetic solution to other ingredients. Cover, put it is 4-8 hours at a temperature of + 2 ... + 8 ° C.

Skelting tomato marinade from Ketchup or pasta with garlic

  1. A simple option for those who are tired of using a classic marinade for kebabs with vinegar.
  2. Required products for 1.3 kg of meat:
  3. 200 g ketchup;

90-120 ml of soy sauce;

550 g onions;

5 cloves of garlic;

  • Black pepper, spices, salt.
  • How to make marinade:
  • Olive oil - 4-5 tbsp. l.;

1 tablespoon seasoning for kebab;

Half 1 bulbs are finely grate, the rest are cut in half, after which they chop thin half rings. Meat is put into suitable dishes. Connect the ingredients, mix them with their hands, pressing and highlighting the liquid from the bow.

  1. Pour the soy sauce in the dishes, mix again.
  2. From garlic to remove the peel, grind in the garbaged or finely to nourish. Mix with ketchup and add to the rest of the products.
  3. Save, pepper, pour seasonings, spices. Stir so that the sauce evenly covered the pieces of meat. Inhabit in cold at least 3 hours.

For marinade, a classic ketchup is suitable without additional seasonings and additives.

Instead, it is possible to use non-warning adjika, freshly squeezed tomato juice or pasta.

Fast marinade with soy sauce

  • This recipe is suitable for pork, beef and more delicate meat varieties: chicken, veal, turkey. Marine for kebabs with soy sauce is prepared from such ingredients (2 kg):
  • 15 g of dried oregano;
  • Mustard finished (sharpness - at discretion) - 2 tbsp. l.;
  • 15 g of dried basilica;

Ground black pepper - to taste;

15 g of fragrant pepper;

  1. 450 g onions;
  2. 140 ml of soy sauce;
  3. Big beam of fresh parsley (about 30 g);

seasoning for meat;

Salt.

Marinade recipe:

Meat is put into the appropriate tank for marination. Support fragrant pepper, seasoning, dried oregano and basil. Stir so that the spices are evenly covered with pieces.

  • From the bulbs to remove the peel, cut in half, then cut into semirings. Petrushka wash, dry the towel, lies largely. Add ingredients to kebab. Mix all products and remember them a bit, squeezing liquid from onion and parsley.
  • Pour the soy sauce, stir again to be on every piece of meakty. Cover the tank with the food film and put on the top shelf of the refrigerator for 2-3 hours.
  • Marinade from soy sauce is well supplemented by a chicken kebab, especially consisting of skin pieces: legs, legs, hips, wings. He will give them an appetizing brown, crispy crust.
  • With this marinade it turns out a juicy and tasty pork kebab. For the preparation of the dish, the following ingredients will be needed (for 1 kg of meat):
  • Sprinkle with salt, pepper. Add onion slices and smash, squeezing liquid.
  • 3-4 bulbs;
  • Pour acetic solution to other ingredients. Cover, put it is 4-8 hours at a temperature of + 2 ... + 8 ° C.

3-5 cloves of garlic;

100 g mustard;

  1. 0.5 Art. mayonnaise;
  2. Salt, pepper, seasonings at will.
  3. The order of cooking marinade for kebabs with mayonnaise:
  4. Meat is put into suitable dishes, sprinkle with salt, pepper and spices.
  5. From the bulbs to remove the peel, chop on the cubes, pour to the kebab and stretch, squeezing the liquid.

Mayonnaise to connect with mustard. Pour to the rest of the products and stir, evenly distributing the sauce on pieces of meakty.

The billet for kebabs of pork with mayonnaise is covered, insist in a cold of 6-12 hours.

The most delicious marine for kebab is obtained using the mustard of its own preparation.

  • It is characterized by increased sharpness and pronounced taste, which has a positive effect on the dish.
  • Video disc marination of pork kebabs on mineral
  • Simple and fast marinade for kebabs of pork is prepared from strong water. For him, they will need such products (for 2 kg of meat):
  • 400-450 Luke;
  • Mineral bottle (0.5 l);
  • 0.5 h. L. Coriander;
  • Pour acetic solution to other ingredients. Cover, put it is 4-8 hours at a temperature of + 2 ... + 8 ° C.

The billet for kebabs of pork with mayonnaise is covered, insist in a cold of 6-12 hours.

0.5 h. L. black pepper;

  1. salt.
  2. Video.
  3. The order of cooking kebabs on mineral unit:
  4. Packed pepper, sprinkle with coriander. Bulbs cut into rings with a thickness of 1 cm and add to meat. Stir, stop so that they give the liquid.

Ship the ingredients into the appropriate dishes. Pour mineral water so that it covers the flesh.

Cover the container with a plate, to put the genomphair of 3-4 kg weighing. Insist for 4 hours.

Solit the dish is needed immediately before the roasting.

Pork kebab recipe on kefir: how to tasty pork kebabs on kefir

  • Simple recipe, best suitable for kebabs from pork neck. For marination 1 kg of meat you need to take the following products:
  • 1 l kefir;
  • 2 bulbs;
  • Olive oil - 4-5 tbsp. l.;

1 ½ l tomato juice.

Kefir marinade preparation recipe: Salt meat, pepper, lay out in a saucepan. :

  1. Onions cut into cubes, mix with meat. Pour kefir.
  2. Cover, insist 6 hours.
  3. Fry dish better immediately after heating so that Kefir is not Sziece.

Swine Neck kebab in a simple marinade from soy sauce and honey - juicy and piquant

Marinade on beer is good because the meat with beer marinade is soft and juicy, with a slight bread fragrance. In addition, beer is an affordable product that men always have at hand.

A sharp, slightly sweet marinade for pork kebabs is prepared from the following ingredients (0.7 kg of meat):

  • 200 g of liquid honey;
  • 160 ml of soy sauce;
  • Salt, pepper, spices at will.
  • Recipe:
  • Pour acetic solution to other ingredients. Cover, put it is 4-8 hours at a temperature of + 2 ... + 8 ° C.

Add to meat sliced ​​onions, spices and chopped garlic. Fill tomato juice, cover the cap with meat with a lid and leave to pickle.

Sprinkle with salt, pepper, spices.

  1. Honey pour into a small container, add soy sauce and crushed garlic, bring to a homogeneous consistency.
  2. Meat pour the cooked marinade, mix well. Insist 4-6 hours in the cold.
  3. In addition to pork, in this marinade a kebab from chicken breast, legs, hips, wings, and ave. Parts of the bird.

Recipe with kefir and mustard (without onion) - for a gentle kebab in the oven or on the mangale

For this recipe, it turns out an easy, spicy marinade for kebabs from turkey, veal, etc. gentle meat.

Required products for 1.5 kg of meat:

700 ml kefir;

  • 30 g of acute mustard;
  • 2 bulbs;
  • 90 ml of soy sauce;

1 Bulgarian pepper;

  1. 1 tsp. lemon zest;
  2. The order of cooking marinade for kebabs in kefir:
  3. Mustard squeeze in a bowl, add soy sauce, lemon zest, pepper. Mix well to homogeneity so that the mass is appropriate with the aroma.
  4. Pour the mixture into kefir, salt and stir again.
  5. Pepper cut into cubes. Stay in a bowl, pour the cooked sauce.

6. Marinade with mayonnaise

Leave the marinade with kefir to appease for 20-30 minutes.

Meat is immersed in the resulting liquid, stir. Put in the refrigerator to the upper shelf.

A kebab on a kefir of pork or beef insist for 6 hours, from a bird or rabbit - 4 hours. The product used must be nonxilla. Recommended fatty - 2-3%.

Marinade Recipe with Mayonnaise and Lemon

  • For the preparation of marinade for kebabs from pork, etc. Meat varieties will need the following ingredients (2 kg):
  • 2 lemon;
  • 6 tbsp. l. mayonnaise;
  • pinching of mayoran;
  • pinching paprika;
  • 2-3 heads of red and white bow;
  • pepper;

Kuhny-mira.ru.

The order of cooking marinade for pork kebab with lemon:

  1. From the bulbs to remove the peel, chop. Citrus cut into thick (about 0.5 cm) circles. Skewers put into deep dishes, then connect the pieces of kebabs with lemon and onions.
  2. Salt, sprinkle with mayoran, pepper, paprika. Mix the ingredients, pressing to squeeze the liquid from the bows with citrus.
  3. Squeeze mayonnaise. Stir again to marinade for kebab with lemon evenly covered pieces of pulp.
  4. Cover the container. Marinade with mayonnaise for kebabs from chicken or other gentle meat before cooking to withstand 2-3 hours, from more hard varieties (for example lamb) - 4-8 hours.
  5. The remaining pickled lemon mugs can be fed on the fire with the pulp. It will give the dish a citrus fragrance and make it more gentle.

Exquisite honey-mustard marinade

Marinade for pork kebab in beer

Honey and mustard are traditionally used in the preparation of a delicious marinade for kebabs from chicken, turkey and other birds.

Required ingredients:

  • 90 ml of liquid honey;
  • 45 g mustard;
  • 4 cloves of garlic;
  • How to cook

Good quality mayonnaise makes meat juicy and fragrant. Perhaps so marinades with mayonnaise are so popular.

The order of cooking marinade for pork kebab with lemon:

  1. Marinade for mustard kebab
  2. Honey mix with mustard and grated or crushed garlic, salt, pepper.
  3. Pour the meat with the resulting mixture, mix so that the sauce covered all pieces.

Put in the refrigerator for 4-6 hours or at night.

The marinade prepared on this recipe for chicken kebab not only softens meat, but also gives it a beautiful golden brown crust with frying.

Armenian marinade from Adzhika with a bow attaches a dish unusual sharp taste. It is preparing from such products (for 2 kg of meat):

  • 550-650 Luka;
  • 100 ml of olive oil;
  • 60 g dry adzhika;

The order of cooking marinade for pork kebab with lemon:

  1. 30 ml of balsamic vinegar;
  2. The onion marinade is preparing for pork kebabs according to the following recipe:
  3. Pleep the meat into the appropriate container, pour chopped onion chopped with large arbitrary slices.

300 g of the replied onion;

Balsamic vinegar Connect with olive oil and bring to uniformity, add dry adzhika.

Pour the cooked sauce to the pulp, stir and insist at a temperature of + 20 ... + 27 ° C 2 hours.

If the dish is marinated longer than the specified time, it should be shifted in the refrigerator. Salted him already on the mangale.

Aromatic brushing marinade for pork or chicken - just, fast, tasty

  • Brushing marinade for kebab gives the dish light sour-sweet fruit flavor and unusual fragrance. Most often it is used for chicken, but any varieties of meat are suitable.
  • With this marinade it turns out a juicy and tasty pork kebab. For the preparation of the dish, the following ingredients will be needed (for 1 kg of meat):
  • For preparation, you will need (per 1 kg):
  • 600 g Berry Barberry;
  • Red and black pepper, salt.

500 ml of mayonnaise;

The order of cooking marinade for pork kebab with lemon:

  1. Preparation Instructions:
  2. Landberry wipe through the sieve in the puree. Strain the berries to get rid of rigid peel.
  3. From garlic to remove the peel, crushed. Put the meat into the petrolence container, pour the berry puree. Add garlic, red and black pepper.

Insist in the refrigerator 2 hours. Salt yourself immediately before cooking.

To fry kebabs with a ramberry sauce is recommended on coals that do not waste resins, such as birch.

Mint marinade for kebab

Mint-based marinade gives meat exotic taste.

  • For cooking (for 1 kg of flesh):
  • 250 g of unsweetened yogurt without fillers;
  • How to make marinade:
  • Olive oil - 4-5 tbsp. l.;

1 tablespoon of curry;

1.5 sweet peppers;

  1. big beam (about 30 g) peppermint;
  2. 1 garlic clove;
  3. 100 ml of lemon juice;

1 tbsp. l. Worcester sauce;

0.5 h. L. Salt.

Cooking order:

Divide the beam of mint on separate branches and tear them into pieces.

  • Clear garlic, put in a blender. Add mint, salt and beat to a pushing state.
  • Worcester sauce pour into yogurt. Put mint with garlic and bring to homogeneity.
  • Meat is put into the container, pour the cooked sauce. Sweet pepper clean from fruits and seeds, cut into semirings. Add to kebab, mix.
  • Cook covers. To withstand in the refrigerator 1-2 hours.

0.5 h. L. Salt.

Mint marine is well suited for dishes from turkey, rabbit and other gentle varieties of meat.

  1. This marinade for kebab from beef is a traditional dish of Georgia peoples.
  2. For its preparation you need to take (for 2 kg of meakty):
  3. 1 kg of bow;

1 tbsp. red wine; salt; A mixture of Caucasian spices: coriander, paprika, black pepper, hops-sunnels, basil, oregano.

Pour wine into a suitable saucepan, salt, add spices and sliced ​​by arbitrary pieces onions.

Put beef kebabs in marinade, mix well.

Hold 2 hours in a cold place.

  • The finished dish is served on the leaves of salad, decorating halves of cherry tomatoes.
  • Light beer marinade - softness, juiciness and original taste of kebab
  • This classic marinade for kebabs from chicken wings or soft pork is prepared from the following ingredients (for 2 kg of meat):
  • 0.5 l beer;
  • 4 bulbs;

Pour wine into a suitable saucepan, salt, add spices and sliced ​​by arbitrary pieces onions.

Chair at will, salt.

  1. Meat is put into the container. Add seasonings and chopped onions.
  2. Pour beer. Mix the ingredients and remove the refrigerator for 1-2 hours or at night.

Salted before cooking.

Onions - 5pcs.

Feed dish is recommended with tomato or garlic sauce.

Fast kebabs pickled in Kiwi (without vinegar), piquant

  1. Delicious marine for kebabs from pork is obtained with the addition of kiwi.
  2. Ingredients for 1 kg of meat:
  3. 1 large kiwi;
  4. 3 bulbs;
  5. salt pepper;

seasonings at will. With kiwi and 2 bulbs to remove the peel, cut into arbitrary pieces and put in a blender. Bring products to a state of homogeneous puree. Sweet salt, pepper, seasonings and spices to taste. Pour meat and mix your hands so that the pieces are evenly covered with marinade.

The remaining bulb and sweet pepper cut into rings. Pitch

Skewer with kiwi

  1. And mix all the ingredients well again. Remove in the refrigerator so that the pork is soaked with sauce.
  2. In the marinade for kebab with kiwi, meat should not keep longer than 3-4 hours, otherwise it will acquire a specific unpleasant taste.
  3. Marinate kebab in pomegranate juice - for Koreans, ribs and other parts of the carcass
  4. Pomegranate marinade for kebabs from lamb, ribs, pork cores and other varieties of meat gives them an unusual taste and light fruit flavor.

Required products (per 1 kg of meat):

100 ml of pomegranate juice;

2 tbsp. l. vegetable oil;

Ground black pepper - to taste.
Prepaid dish by the next recipe:

Pleep the meat into the container. Onions clean, cut into rings, add to the flesh. Pour pomegranate juice and 1 tbsp. l. Vegetable oil, stir.

Shoot the workpiece into a plastic bag. Release air from it and tie tight. To keep in the refrigerator 2-3 days, smashed by hand 2 times a day.

  • 2 hours before the start of cooking, remove the meat from the package, shifting into the container. Save, pepper, add the remaining oil and mix thoroughly before frying.
  • Meat on this recipe is best served on the "pillow" from pomegranate grains. They are well combined with kebabs from horseback and similar varieties of meat.
  • Marine for Shampignon Shampignon

Diversify the meat menu will help firefighted mushrooms.

To prepare marinade on 1 kg of champignons, the following products will be required:

200 ml of mayonnaise;

Blender grind onions in a puree. Add to the meat mayonnaise, onion puree and spices and mix well.
45 ml of lemon juice;

3 cloves of garlic;

Shoot the workpiece into a plastic bag. Release air from it and tie tight. To keep in the refrigerator 2-3 days, smashed by hand 2 times a day.

  • Salt, spices at will.
  • Recipe for marinade for kebabs from champignons:
  • Meat on this recipe is best served on the "pillow" from pomegranate grains. They are well combined with kebabs from horseback and similar varieties of meat.
  • Maisonist mix with lemon juice. Salt, add spices.
  • Clear garlic, grind garbaged, add to sauce.

Diversify the meat menu will help firefighted mushrooms.

Make on champignons for 2-3 punzes for a fork so that the fluid is better to impregnate them. Pour the mayonnaise mixture, mix and remove in cold for 2-3 hours.

Served

7. Beer marinade for kebab
Shampignon kebabs

As a side disk or self-snacks.

Shoot the workpiece into a plastic bag. Release air from it and tie tight. To keep in the refrigerator 2-3 days, smashed by hand 2 times a day.

  • 2 hours before the start of cooking, remove the meat from the package, shifting into the container. Save, pepper, add the remaining oil and mix thoroughly before frying.
  • Marinade for fish kebab
  • On fire and electricrile, you can fry various fish.
  • Meat on this recipe is best served on the "pillow" from pomegranate grains. They are well combined with kebabs from horseback and similar varieties of meat.
  • Maisonist mix with lemon juice. Salt, add spices.
  • Mustard finished (sharpness - at discretion) - 2 tbsp. l.;
  • For the preparation of universal marinade, the following products will be required (3 kg of filleic pieces):

Diversify the meat menu will help firefighted mushrooms.

1 lemon juice;

1 tbsp. non-salary pomegranate juice;

Meat is immersed in the resulting liquid, stir. Put in the refrigerator to the upper shelf.
1 tbsp. White dry wine;

0.5 Art. sunflower oil;

Shoot the workpiece into a plastic bag. Release air from it and tie tight. To keep in the refrigerator 2-3 days, smashed by hand 2 times a day.

  • On fire and electricrile, you can fry various fish.
  • Meat on this recipe is best served on the "pillow" from pomegranate grains. They are well combined with kebabs from horseback and similar varieties of meat.
  • Salt, pepper, spices for fish to taste.
  • Cook marinade for kebabs from fish according to the following recipe:

Diversify the meat menu will help firefighted mushrooms.

Lemon juice and grenade mix, add sunflower oil, wine and mix to homogeneity. Salt, pepper.

Pour fish received sauce. Leave on the upper shelf of the refrigerator for 2-4 hours in a closed dish.

This recipe will especially have to taste to lovers of beer, because the meat will acquire a light smell of malt. It is better to take live beer. Just keep in mind that poor-quality drink will spoil the taste of the kebab.
Salt fish directly with frying. For better taste, it is watered by the remains of the sauce.

To prepare a delicious beef kebab, pork cervix, lamb, chicken fillet, etc. Meat varieties, you need not only to choose a suitable recipe, but also competently approach the process.

Shoot the workpiece into a plastic bag. Release air from it and tie tight. To keep in the refrigerator 2-3 days, smashed by hand 2 times a day.

  • 2 hours before the start of cooking, remove the meat from the package, shifting into the container. Save, pepper, add the remaining oil and mix thoroughly before frying.
  • Several tips:
  • Meat on this recipe is best served on the "pillow" from pomegranate grains. They are well combined with kebabs from horseback and similar varieties of meat.
  • The more to withstand the kebab, the more neldely the meat turns out, but it is important not to overeat it. If acids are used in the recipe (for example, classic acetic marinade), the meat is better prepared in 2-6 hours, and not to leave overnight.
  • It is not recommended to marine a dish in metal dishes. It highlights harmful substances, spheres and the quality of the dish. Wooden dishes are also not suitable, because the liquid absorbs. The best option is enamelled containers.
  • Old meat should marine longer than young. It is recommended to use more spices for it.

Diversify the meat menu will help firefighted mushrooms.

Marinization time depends on the grade of meat. A kebab from the thigh turkey or chicken is kept for 2-3 hours, beef - 5, pork (it is recommended to take soft parts, such as neck) - 6, lamb - 8.

It should not be added to the sauce too many acids: vinegar, lemon juice, kefir, wine. Instead, it is better to soften the flesh, leaving her longer to appease.

2 teaspoons of ground coriander;
In addition to sauce, the quality of meat plays the role. It is better to take cooled or paired pieces that have not been frost. Raw

kebab from veal

Shoot the workpiece into a plastic bag. Release air from it and tie tight. To keep in the refrigerator 2-3 days, smashed by hand 2 times a day.

  • Or beefs should be red, from pork - pinkish, from lamb - to have snow-white, and not yellow bodies. If the color is too dark, the animal was old and the dish will turn out to be less gentle.
  • Cut the flesh should be across the fibers: it will faster and it will be softer. Dishes made of chicken legs, wings, hips, etc. prepare the whole, not cutting: parts of the body of the bird are small enough to get completely ready to prepare inside.
  • 4 useful advice
  • Meat on this recipe is best served on the "pillow" from pomegranate grains. They are well combined with kebabs from horseback and similar varieties of meat.
  • Fresh, high-quality and young meat can not marine. Before hot, it is enough to escape and pepper. But if you want to give this meat a saturated fragrance and unusual taste, use any of these marinades. The chicken can marinate only half an hour, and pork, beef and lamb - 1-2 hours.

Diversify the meat menu will help firefighted mushrooms.

Smooth meat or meat, as you are not sure, you need to marinate longer. This will soften the fibers and make a kebab juicy. The minimum pickling time is chicken - 2 hours, pork - 4 hours, beef and lamb - 6 hours.

Not only old, but the young meat can calmly pick up a day or even two. Ingredients in the composition of marinades, in particular onions, have antibacterial properties. And this means that the meat will be stored longer.

2 teaspoons of paprika;
You can marine meat at room temperature. But if it should stay in the marinade for more than two hours, it is better to remove it into the refrigerator.

Best marinades for kebab

Shoot the workpiece into a plastic bag. Release air from it and tie tight. To keep in the refrigerator 2-3 days, smashed by hand 2 times a day.

  • 2 hours before the start of cooking, remove the meat from the package, shifting into the container. Save, pepper, add the remaining oil and mix thoroughly before frying.
  • Meat is put into the container, pour the cooked sauce. Sweet pepper clean from fruits and seeds, cut into semirings. Add to kebab, mix.
  • All ingredients in recipes are designed for 2 kg of meat. Marinades are suitable for chicken, pork, beef, lamb.
  • 1. Onion marinade for kebab
  • Meat on this recipe is best served on the "pillow" from pomegranate grains. They are well combined with kebabs from horseback and similar varieties of meat.
  • Maisonist mix with lemon juice. Salt, add spices.
  • YouTube.com.

Diversify the meat menu will help firefighted mushrooms.

Onions - an integral ingredient of almost all marinades. It gives a rich aroma kebab, so there is no need for a lot of spices.

Ingredients

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