Marinades for barbecue and kebabs help to reveal the taste of this or that meat, make it softer and more pleasant to cook. Thanks to marinades, meat and vegetables fried over an open fire can become completely different dishes.
Marinade selection criteria
When choosing a marinade recipe, you should rely on the type of meat that is supposed to be fried. For example, sweet marinades are well suited to duck meat, pork ribs are best combined with sweet and sour tastes, lamb preparations with black pepper are ideal, and marinade with a small amount of vinegar or wine will help to soften beef.
Marinade recipes
The most common type of marinade for any meat is the classic marinade. For cooking, you will need balsamic vinegar or any kind of wine (70-100 ml), salt, pepper and other spices to taste, as well as 4-5 cloves of garlic and 1-2 onions.
Onions should be cut into half rings or rings, garlic - into large slices. The meat should be left in the marinade for at least 2 hours, but not more than 5-6 hours (otherwise the vinegar will deform the structure of the meat fibers). This marinade can be poured over meat when frying. If you don't have any vinegar, you can use lemon or lime juice, which also have a softening effect.
A rather quick type of marinade with a non-standard sweet and sour taste will be a marinade made from oyster and soy sauces and honey. It gives BBQ meats a spicy Asian flavor and a very nice crispy crust. For cooking, you need to mix oyster sauce (10 tablespoons) with 3-4 teaspoons of honey and 10-15 tbsp. spoons of soy sauce, add very finely chopped garlic (4-5 cloves) and leave the meat in this mixture for 2-3 hours.
Salting this sauce is optional, since soy sauce gives salinity, but you can add spices to taste (coarse black pepper would be ideal). The proportions of the marinade depend on the culinary taste preferences. This marinade is perfect for chicken wings and legs, as well as for making Chinese-style pork ribs.
A marinade based on a mixture of 100 g of mustard and 200 g of tomato sauce is perfectly combined with beef and pork. You can add spices, vegetables (onions, garlic, bell peppers, tomatoes) to the resulting mixture, and you can safely leave the meat for at least 2-3 hours. The resulting kebab will delight you with its soft, but very rich taste.
Lovers of the natural taste of meat can be recommended the French version of the marinade: 150 ml of olive oil, dried or fresh rosemary, very finely chopped garlic (6-7 cloves) and salt to taste. This mixture is ideal for soft chicken or pork fillets, or for sautéing potatoes and other vegetables over an open fire. In addition, rosemary on meat looks very appetizing and unusual.
