Softness, juiciness, expressive smoky taste and aroma of smoke are expected from meat, having decided to cook it on a fire or grill. To give a dish all these qualities, it is enough to choose the right marinade. It is very important to soak the kebab in a liquid that best suits the given type of starting product - meat, poultry or fish.
Tomato-vinegar marinade for meat kebabs
Ingredients (for 1.5 kg of meat):
- 1 tbsp. ketchup;
- 1/2 tbsp. wine vinegar and vegetable oil;
- 4 cloves of garlic;
- 2 tsp Russian mustard;
- 1/2 tsp ground black pepper;
- 2 tbsp. cane sugar;
- 1 tsp salt.
Peel the garlic and crush in a special press. Combine it in a pickling bowl with ketchup and vinegar, vegetable oil and mustard, as well as sugar, salt and pepper. Stir everything well to dissolve the loose ingredients, whisk with a whisk. Set aside 1/4 of the resulting mass to grease the meat while frying. Soak the kebab in the marinade, tighten with cling film and leave in the refrigerator for 4-8 hours.
Mineral marinade for meat kebabs
Ingredients (for 3 kg):
- 1 liter of carbonated mineral water;
- 1 kg of onions;
- 2 tbsp. spices for barbecue (oregano, thyme, rosemary, ground pepper, etc.);
- 1, 5 tbsp. salt.
Peel the onions, chop them finely and mix with the meat sticks. Fill them with mineral water and keep them cold for 10 hours. Drain the liquid, remove the onion, sprinkle the kebab with salt and spices and mix thoroughly with your hands. Let it sit for another half hour while you prepare the coals.
Kefir marinade for poultry barbecue
Ingredients (for 2 kg of meat):
- 1, 5 Art. kefir;
- 3 tbsp. vegetable oil;
- 1 green chili pepper;
- 2 cm of ginger root;
- 2 cloves of garlic;
- 1 tbsp. cumin and coriander;
- 1, 5 tsp salt.
Grind the ginger root and chili pepper with a knife, grind the garlic cloves in a mortar. Whisk everything with kefir, vegetable oil, seasonings and salt. Place pieces of poultry in the marinade and keep them in it for 8 to 12 hours.
Universal beer marinade for meat and poultry kebabs
Ingredients (for 2.5 kg):
- 400 ml of light beer;
- 2 tbsp. honey and apricot jam;
- 2 cloves of garlic;
- 1 tsp mustard;
- 1 tbsp. ground paprika;
- 1/2 tsp allspice ground pepper;
- 2 tsp salt.
Heat the honey and jam, stir in the grated garlic, mustard, pepper, paprika and salt. Cool the mixture and pour in the beer. Stir not too vigorously so that all the gas does not come out. Soak meat or poultry in beer marinade for 4-6 hours.
Special marinade for fish kebabs
Ingredients (for 1.5 kg):
- 1 tbsp. soy sauce;
- 1 1/3 tbsp. dry wine;
- 1/2 tbsp. olive oil;
- 3 cm ginger root;
- 30 g of cilantro;
- 2 tbsp. sugar and four peppers (green, black, white and red);
- 1, 5 tsp salt.
Chop cilantro and ginger root finely. Combine them in the same bowl with wine and soy sauce, olive oil, salt, sugar and spices. Marinate the fish in this mixture for half an hour.
