Barbecue cooking is a very responsible business. The preparatory process is especially important, namely the purchase of meat and, of course, the choice of marinade. Ordinary mineral water with gas is very suitable for this quality, which gives additional tenderness and juiciness to both soft pork and lean beef.
Armenian style pork kebab in mineral marinade
Ingredients:
- 2 kg of pork (preferably a neck);
- 0.5 kg of onions;
- 0.4 liters of mineral water with gas;
- 2 tbsp. coriander seeds;
- 0.5 tbsp. ground black pepper;
- 1 tbsp. mixtures of spices for barbecue (thyme, marjoram, garlic, basil, white pepper, etc.);
- 2 tsp salt.
In the evening, wash the pork, let it dry a little and cut it into fairly large pieces of approximately rectangular shape. Transfer them to a deep bowl or saucepan large enough to stir the contents comfortably while marinating.
The optimal size of the pieces of shish kebab is 1.5-2 times the size of a matchbox. This will cook the meat faster on the inside and not burn on the outside.
Peel the onion, cut it into rings or half rings and add to the container with the kebab. Sprinkle everything with black pepper, coriander seeds, selected spices and salt and mix well with your hands to distribute the seasonings evenly. Remember the meat a little to give juice, and put it in a container.
Pour 1 tbsp of the prepared pork. mineral water and leave in this marinade in the refrigerator overnight, covered with cling film. The next day, after getting out of the house into nature, string the meat on skewers and grill on the grill, pouring the remaining mineral water from time to time.
Beef shashlik in mineral water
Ingredients:
- 1 kg of beef;
- 350 g of onions;
- 1 tbsp. mineral water;
- 2 cloves of garlic;
- 1 sprig of rosemary;
- 1 bay leaf;
- 3 tbsp. olive or vegetable oil;
- 1/3 tbsp ground black pepper;
- 1 tsp salt.
When choosing beef for barbecue, pay attention to the tenderloin. There are practically no veins and muscle fibers in it; this is the softest and at the same time non-greasy part of the mascara.
Prepare the beef, cut off the white films and cut the flesh into the correct pieces. Peel the onions, chop them and combine with the meat. Season both with grated garlic, crushed bay leaves and rosemary, ground black pepper and olive oil. Stir all for 5-10 minutes. Do not salt yet.
Pour the mineral water into the container with meat, adding a little, each time stirring with your hands until the water is almost completely absorbed. Place oppression on it and put it in a cold place or refrigerator for 2-3 hours. Salt the meat, stir again, put it on skewers and make a barbecue. Remember that beef must be constantly monitored so that it does not dry out when roasting on charcoal.
