The main task of pre-preparing meat products by placing them in a marinade is to give them a richer taste. And for this you do not need any special tricks!
General Tips
The main mistake that many kebab lovers make is the desire to make the marinade as spicy, salty or sour as possible. But if the fish, meat or poultry cooked for barbecue are not good enough, then this method will not make them better, but high-quality products will completely destroy them.
The main criterion that should be followed when preparing the marinade should be one: the marinade should be made to taste good. In addition to the traditional marinating method with vinegar, onions and spices, you can try other marinade recipes.
Keeping food in the marinade for a day or more is also not worth it. For lamb or beef, cut into small pieces, 4 hours will be quite enough, for pork –3, poultry will be marinated in 2-3 hours, and fish - in just 30-40 minutes.
Marinade recipes
- In order to marinate the bird, you can pass the garlic through a press, add finely chopped onion to it and mix with mayonnaise - the meat will turn out to be surprisingly tender, juicy and aromatic.
- For fish, you can mix 2 parts olive oil with 1 part dry white wine, add salt and pepper to taste.
- Lamb is well marinated in mineral water with salt, pepper and spices.
- For pork, you can prepare the following marinade: mix soy sauce with freshly squeezed orange juice in a 2: 3 ratio and add 1 tablespoon of honey to the mixture.
Vegetables baked over the fire will be an excellent addition to the kebab.
