When all the traditional ideas for marinating kebabs have been tried and you want something new, try softening the meat with exotic fruits, juicy berries, rye bread or strong black tea. The original marinade is able not only to enrich the taste of the dish, but also to give it an unusual color.
Pineapple kebab marinade recipe
Ingredients (for 1 kg of meat):
- 1 medium pineapple (1.5 kg);
- 4 tablespoons white wine vinegar;
- 2 tbsp. vegetable oil;
- 3 cloves of garlic;
- 1 chili pepper;
- 1 tsp dried oregano;
- 1, 5 tsp salt.
Due to the high content of an enzyme that breaks down proteins, pineapple softens meat very quickly, so start lighting the grill in advance.
Peel the pineapple and cut the flesh into small slices. Grind half of the fruit slices in a blender along with the chili and garlic cloves. Add wine vinegar, vegetable oil, oregano and salt to the resulting puree and beat again. Pour the marinade into a deep container, place the prepared pork in it and mix well with a wooden or plastic spatula. Leave the meat to marinate for 20 minutes, then skewer it, alternating with pineapple pieces.
Bread and mineral marinade for barbecue
Ingredients (per 1 kg):
- 1 loaf of rye bread;
- 0.5 liters of mineral carbonated water;
- half a lemon;
- 4 onions;
- 0.5 tsp ground black pepper;
- 1 tbsp. salt.
Remove the husks from the onions, grate them on a coarse grater and combine with salted meat. Break a rye loaf with your hands, sprinkle with lemon juice and cover with mineral water. Wait a few minutes until the mass becomes mushy. Cover the kebab cubes with it and stir with your hands as it should. Let the meat marinate for 4-5 hours in a cool place. Fry it on skewers or a wire rack, having previously peeled off bread and onions.
Tea kebab marinade
Ingredients (for 2.5 kg):
- 100 g of black tea leaves;
- 1.5 kg of onions;
- 2 tbsp. seasonings (coriander, basil, tarragon, black and red pepper, thyme, etc.);
- 1, 5 tbsp. salt.
Boil 1 liter of water, brew the tea and let it cool completely. Strain the resulting infusion and soak the meat in it for 3 hours. Drain the tea marinade, mix the kebab with finely chopped onion, seasoning mixture, stir it thoroughly and put in a cool place for another 2 hours. Finally, add salt to the dish and start frying.
Cranberry kebab marinade
Ingredients (for 3 kg):
- 1, 2 kg of fresh or frozen cranberries;
- 1 tsp ground black pepper;
- 2 tbsp. salt.
Use glass, ceramic or resistant enamel dishes to marinate the kebab.
Mash the cranberries in a blender, strain the berry puree through a fine mesh sieve and season with spices and salt. Pour the original marinade into a bowl of meat for 2 hours. Keep in mind that it will take on a bright reddish hue, but the taste of the kebab will be excellent.
