Grilling meat on coals is almost an integral picnic ritual in nature. If you're tired of traditional marinade recipes, learn how to marinate kebabs without vinegar. When you try a familiar dish, cooked in a different way, you will discover completely new flavors and pleasantly surprise everyone at the table.
It is necessary
- For 2 kg kebabs:
- - 650 ml of light beer;
- - 4 onions;
- - 2 cloves of garlic;
- - 1 1/3 tsp ground coriander;
- - 1/2 tsp each black and red ground peppers;
- - salt;
- - 200 ml of dry wine and soy sauce;
- - 5 cloves of garlic;
- - 3 cm of ginger root;
- - 3 tbsp. honey;
- - 1, 5 tsp ground black pepper;
- - 1.5 kg of onions;
- - 500 ml of water and apple juice;
- - 1 tbsp. spices for barbecue;
- - salt;
- - 2 ripe kiwis;
- - 700 g onions;
- - 1 tbsp. ground black pepper;
- - salt;
- - 700 ml of pomegranate juice;
- - 700 g onions;
- - 2 tbsp. spices for barbecue;
- - salt;
- - 1 liter of kefir;
- - 1 tsp cayenne pepper;
- - salt;
- - 2 large lemons;
- - 5 cloves of garlic;
- - 2 tbsp. spices for barbecue (for fish or meat);
- - salt;
- - 100 ml of olive oil.
Instructions
Step 1
Marinate kebabs in beer. To do this, mix the meat cubes with finely chopped onions, crushed garlic and spices in a large container. Fill everything with beer and leave for 5-8 hours in a cool place. Add salt there before cooking, after draining all the liquid, and mix well with your hands.
Step 2
Make an oriental wine kebab marinade. Grate the garlic and ginger root and heat the honey slightly. Combine everything in one bowl, add soy sauce and dry wine, add pepper. Dip pieces of meat or poultry there for 4-6 hours and place in the refrigerator.
Step 3
Place the meat in a bowl or bowl, mixed with finely chopped onions, spices and salt. Pour apple juice diluted in half with mineral water into a bowl of kebabs. It will be ready for frying in just an hour and a half. It can only be pickled faster with kiwi.
Step 4
Peel the kiwi and chop the flesh with a knife or grater. Salt and pepper the kebab, put onion chopped in half rings and an exotic fruit cut to it. Keep the meat in this marinade for no more than 30 minutes, otherwise it will just creep.
Step 5
Pour the pomegranate juice into a container with a kebab sprinkled with seasonings and salt. It is better to make it with your own hands, squeezing it out of fruit. Also put the traditional chopped onion in there. Cover the meat (ideally lamb or beef) with an inverted plate, press down with a glass jar of water and refrigerate for 12 hours.
Step 6
Marinate kebabs in kefir, especially this method is suitable for cooking pork and chicken. Stir salt and cayenne pepper into the fermented milk drink and immerse the selected type of meat in it for at least 3 hours, and preferably overnight.
Step 7
Choose a lemon marinade, especially if you are going to cook lamb or fish, citrus will fight off the specific smell. Squeeze the juice out of one lemon, cut the second into thin slices. Peel and crush the garlic cloves. Mix everything with dry spices, salt and olive oil. Whisk the marinade with a whisk, pour into a tight plastic bag, put the prepared kebab there and seal for 30-60 minutes for fish and up to 12 hours for meat.
