Usually kebabs are marinated from twelve to twenty four hours. But you don't want to give up your favorite dish, especially if you are planning a picnic, just because there is not enough time to prepare the meat. Moreover, there is a way out - some methods can be used to prepare meat for barbecue much faster.
It is necessary
-
- For a "quick" pork kebab:
- 2 kg of pork neck;
- 1 lemon;
- 200 g sour cream;
- 5-6 heads of onions;
- salt;
- pepper.
- For a "quick" parsley kebab:
- 1 kg beef tenderloin;
- 100 g parsley;
- 1 lemon;
- 2-3 cloves of garlic;
- 1.5 tsp ground black pepper;
- salt;
- olive oil.
- For a "quick" lamb shashlik:
- 1 kg of lamb;
- 4 tbsp. l vinegar;
- 1 - 1.5 l of kefir;
- 4 heads of onions;
- 4 cloves of garlic;
- ground black pepper;
- salt.
- For a “quick” kebab with an exotic marinade:
- 500 g beef tenderloin;
- 1 lemon;
- 2 limes;
- 3 tbsp. l honey;
- 3 cloves of garlic;
- 4 bell peppers.
Instructions
Step 1
"Fast" kebab. Cut the meat into equal fist-sized pieces. Slice the onion into rings. Place the meat in a separate bowl, preferably glass or enamel, sprinkle with onions, stir.
Step 2
Salt and pepper the sour cream, squeeze the lemon there, stir and pour the meat and onion with this mixture. Stir and place under two to three kilograms. Leave in the cold for 2 hours. Skewer and grill a kebab.
Step 3
"Quick" kebab with parsley. Wash the tenderloin, cut into equal thin pieces. Squeeze lemon juice. Drizzle olive oil and lemon juice over the meat. Leave in the refrigerator for 1.5 hours.
Step 4
Peel the lemon, cut as small as possible. Chop the parsley. Mash the garlic with salt, pepper, add herbs and zest. Dip pieces of meat in this mixture and string on skewers or on wooden sticks pre-soaked in water. Preheat the grill and brown the meat on both sides.
Step 5
"Quick" mutton shashlik. Rinse the meat in cold running water for 5-10 minutes, cut into equal large pieces, put in an enamel, or better in a glass bowl and marinate in vinegar for 30-40 minutes. Wash the meat again to remove excess vinegar. Chop the onion into rings, crush the garlic into kefir, add onion, black pepper, salt.
Step 6
Chop the meat with a fork, cover with kefir marinade. Refrigerate for 1 hour. Drain the marinade, skewer the meat and grill or over an open fire.
Step 7
"Quick" kebab with exotic marinade Squeeze the juice from lime and lemon, mix in a bowl with honey, then chop the garlic and add to the juices and honey. Rinse the meat, cut into thin small pieces. Pour the marinade into a plastic container, put the meat there, stir and refrigerate for 30 minutes.
Step 8
Coarsely chop the bell pepper. Grease the grill grate with oil, soak wooden skewers in water. Place pieces of meat and pepper on skewers alternately. Grill for 10 minutes on a covered grill, turning occasionally.
