For a delicious kebab, a good marinade is just as important as good meat. Marinade is made up of spices and herbs, the mixture should soften the meat, and in the process of cooking it acquires a wonderful aroma. The recipes use a variety of ingredients.
1. Marinade for pork kebab from vinegar and onions can be called the simplest and most common. For him you need a glass of vinegar, 3-4 onions, a teaspoon of salt, half a spoonful of sugar, bay leaf, ground black pepper, peppercorns. Pork for such a quantity of products will need a kilogram or one and a half.
Prepare all products in advance. Peel the onion and cut it into half rings. Cut the meat into chunks and stir in the peppers, onions and bay leaves. Dissolve vinegar, sugar, salt in water. Pour the marinade over the meat and put in a cool place for 4-5 hours. After this time, the meat becomes soft. You can skewer it and cook it.
2. Marinade with lemon. Its secret is in the combination of a large amount of onion with lemon juice. The result is great. The products you will need are as follows: for 1 kg of meat - a pound of onions, a large lemon. Salt, red and black pepper to taste. You can add coriander, curry, turmeric.
Wash and drain the meat. Slice and place in a bowl. Chop the onion into thin rings. Remove the zest from the lemon with a grater. Season the meat with salt and add zest and spices to it. Stir, add the onion, now mix the meat with the onion, while squeezing it well with your hands until the juice is released. Squeeze the juice out of the lemon and pour over the meat. Stir everything together and refrigerate. Marinate for about ten hours, then fry.
3. Barbecue marinade on wine. For a kilogram of meat (lamb or pork), you will need 300 ml of dry red wine, 5-7 onions, salt, ground pepper - red and black, to taste. Wash the meat, chop, put in a bowl. Season with salt and pepper, add chopped onion rings. Mix everything with meat, leave for a quarter of an hour.
Pour the prepared wine into the meat and mix again. Now set everything up for about one hour at room temperature, then refrigerate for 10 hours. You can shorten the time spent in the refrigerator - let the future kebab stand at room temperature not for an hour, but for three or four.
