Cooking a fragrant, appetizing and juicy kebab is impossible without pre-soaking the meat in the marinade. There are many different recipes for kebab marinades.
It is necessary
- Tomato marinade for barbecue:
- - 1 kg of lamb or pork
- - 1 kg of onions
- - 1 liter of tomato juice
- - 2 tbsp. tablespoons of nine percent vinegar
- - salt to taste
- - black and red ground pepper to taste
- Shish kebab in mineral water
- - 1 kg of lamb or pork
- - 1 kg of onions
- - 1 liter of sparkling mineral water
- - 2 tbsp. tablespoons of nine percent vinegar
- - salt to taste
- - black and red ground pepper to taste
- Kefir marinade for barbecue
- - 1 kg of pork, beef, chicken or lamb
- - 0.5 l of kefir
- - 0.5 kg of onions
- - salt to taste
- - black and red ground pepper to taste
- - 2 tbsp. tablespoons of vegetable oil
Instructions
Step 1
Tomato marinade for barbecue
Cut the pork or lamb into portions. Peel the onion, cut it into rings. Add vinegar, salt, black and red ground pepper to tomato juice, stir. Place a layer of meat in an enamel pot, then a layer of chopped onion, then another layer of meat and another layer of onion. Fill the entire pot in this way. Pour the tomato marinade over the meat and leave at room temperature for 2 hours. Kebab marinated in tomato can be stored in the refrigerator for 4 days. Tomato marinade gives the kebab a spicy sourness.
Step 2
Shish kebab in mineral water
Cut the meat into portions. Peel the onions, chop them into rings. Stir vinegar, salt, black and red ground pepper in mineral water. Place the meat in layers in an enamel pot, alternating with chopped onions. Pour the mineral water marinade over the meat and onions. Leave the meat to marinate at room temperature for 30 minutes. Meat in marinade mineral water can be stored in the refrigerator for no more than two days. The main advantage of the mineral water marinade is that the meat, due to carbon dioxide, is quickly saturated with the marinade and becomes soft.
Step 3
Kefir marinade for barbecue
Cut the meat into portions. Peel the onion and chop it into half rings. Place the meat and onions in a saucepan. Add salt, black and red ground pepper, vegetable oil to kefir. Mix the kefir marinade thoroughly and pour over the meat and onions. Stir the kebab with the marinade and put it in a cool place to marinate. Chicken meat should be marinated in kefir for 1-1.5 hours, pork and lamb - 2-3 hours, it is better to leave beef to marinate overnight. Kebab marinated in kefir can be stored in the refrigerator for no more than two days. While cooking the kebab, pour the remaining kefir marinade over the meat for added juiciness. Thanks to marinating in kefir, kebabs from any meat are very tender and juicy.
