Meat, poultry or fish cooked over charcoal has a special aroma and taste. In many cuisines of the world - Armenian, Azerbaijani, Bulgarian, Dutch, Georgian and others - dishes prepared in this way are considered festive. On the threshold of summer, it's time for trips to nature and fun picnics. And the main dish, of course, will be shashlik. The easiest and safest way to marinate meat in vinegar.
It is necessary
-
- meat (fillet) - 750g
- onions - 500 g
- table vinegar
- pepper
Instructions
Step 1
Cut the meat into large pieces and place in layers in a saucepan. When placing the meat in a saucepan, pepper each layer and pour a little 9% vinegar over it.
Step 2
If you prefer kebab with onion rings, then cut the onion into rings and place it between the layers of meat. Add more vinegar.
Step 3
Marinate meat in vinegar overnight. It is better to place the saucepan with the marinade in the refrigerator. It is not necessary to keep the meat in vinegar for too long, it will lose its softness and juiciness. If you have little time, then it is enough to hold the meat in the marinade for about three hours, but at room temperature.
Step 4
You can use vinegar. Vinegar can be diluted with water at a ratio of 50x50 or even a little more.
Step 5
If you didn't have time to marinate the onions, put the dishes with the onions on the stove and bring them to a temperature of 80 degrees. Onions cooked in this way will acquire the desired taste in 5-10 minutes.
