Warm spring and hot summer days - this is undoubtedly a time for holidays and rest. And what kind of food is more appropriate for a Russian holiday? Well, of course, kebab!
Fragrant, juicy and indescribably delicious, barbecue on the grill is loved by everyone without exception. It would seem that in order to cook meat on an open fire, you don’t need a lot of mind: we take meat, marinate it in something, add salt and pepper to taste and ready.
But it was not there, it was necessary to cook a good kebab wisely, so that each of the friends who tried it would say only one phrase: “Lick your fingers!”. We offer you simple and, most importantly, original marinades that will make your kebab very tasty.
1. Serum pork ribs
If you like to cook cottage cheese at home, then after expressing the mass, you will probably have a certain amount of whey - this is such a translucent liquid, sourish in taste. Do not rush to pour it, because on the basis of this ingredient you can prepare a lot of dishes, as well as pickle the meat for frying on the grill.
We take all the ingredients at the rate of one to one, that is, per liter of whey should take a kilogram of meat. The ribs are very tasty in whey: they are completely soaked with marinade juice and are very juicy. Optionally, you can add chopped cilantro to the marinade to give the meat a unique flavor. Marinating meat is best in the evening, and the next day fry on the grill.
To the pork ribs the best side dish will be grilled vegetables: zucchini, zucchini, eggplant, tomatoes or red pepper.
2. Pork neck in aromatic herbs
That neck is the number one choice for lovers of kebabs. Soft, moderately fatty meat is marinated remarkably, absorbing all the flavors of the selected mixture.
For the marinade you will need:
• 2 kg neck,
• Basil bunch,
• Cilantro bunch,
• Thyme,
• Rosemary,
• 0.5 kg of onions,
• Salt and peppercorns.
Meat should be cut into large pieces, cilantro and basil can not cut, and tear: in this way, the grass will give all its taste and smell to meat. Onions cut into half rings, add a little thyme and rosemary to the marinade, as well as salt and peppercorns. Leave the meat to marinate in its own juice for 4-5 hours, then fry on the grill, occasionally turning the skewer.
3. Marinade for chicken based on soy sauce and apple juice
Chicken meat is more delicate in structure, therefore it does not require long marinating. For the chicken to be fully prepared for roasting on coals, you will need about 3-4 hours.
Per kilogram of chicken legs or thighs, you will need:
• 0.5 liters of apple juice,
• 4-5 tablespoons of soy sauce,
• 1-2 cloves of garlic,
• 2 tablespoons of sugar.
In this case, we need sugar in order to neutralize the acid of apple juice. Put the washed chicken into a deep container, mix with the other ingredients and refrigerate for 3-4 hours. Thanks to soy sauce and apple juice, the chicken will acquire a beautiful golden crust.
4. Beer marinade for pork loin
Brisket is lean meat, which, if improperly cooked, may seem rather tough. Soften the meat will help beer marinade with mustard, which is very easy to cook.
You will need:
• 1.5 kg loin,
• 1 liter of dark beer,
• Mustard,
• Black pepper,
• Salt.
Everything is simple: we cut the meat into large pieces, coat it well with mustard, sprinkle with salt and pepper and leave it in the fridge for about 1 hour. Then pour our mixture with beer and pickle another 3-4 hours. Then the process is standard - just fry the meat on the fire and serve to the table along with the beer. Additionally, you can roast potatoes in foil on the coals.
5. Veal marinated white wine
Sufficiently tender and lean veal pickles a little longer than pork. However, the taste of it is very refined, and the kebab turns out very satisfying. For cooking on the grill is better to take the shoulder or dorsal calf.
So, for the marinade take:
• 2 kg of veal,
• 1.5 glasses of white wine,
• Coriander,
• black pepper peas,
• salt,
• Bay leaf.
We cut the meat into portions, sprinkle with spices and mix thoroughly. After that, you can pour the skewers with wine and leave in the refrigerator for 5-7 hours. From time to time it is recommended to take the container and mix all the ingredients together.
6. Pork chop kebab in chili yogurt
Carbate is usually fried steaks, so pickle meat is best in a tender and savory sauce, which will give it an unforgettable taste.
To make steaks, you should prepare:
• 1.5 kg of carbonate
• 500 ml of yogurt,
• 1 chili pepper,
• Rosemary,
• Marjoram,
• Salt and pepper.
Cut the meat into layers, 1.5-2 cm thick, cut the chili pepper very finely, and tear the rosemary into twigs. In a separate container, mix dry ingredients and generously dip steaks in them. Then you need to pour our dish with yogurt and leave to marinate for about 3-4 hours. Steaks are usually grilled or barbecue under the lid closed. 10 minutes before readiness, the lid can be removed to allow the steak to acquire a golden crust.
7. Spicy lamb marinated in pomegranate juice
Lamb is famous for its nutritional properties and amazing flavor. For cooking kebabs, you can take the ribs of a ram, the back of a leg, a spatula or loin.
Marinade is prepared in the following way:
• 1.5 kg of lamb meat,
• 1.5 glasses of pomegranate juice,
• Chopped onions,
• 2-3 tomatoes,
• Basil,
• Cloves,
• Cilantro,
• Salt and pepper.
It is necessary to lay the ingredients for pickling in layers, so the meat will be filled with the aromas of spices and will be very juicy. First, at the bottom of the pan, place the mutton, cut into large pieces, then - a layer of onions, herbs and spices (without cloves). Next - the second layer of meat and the remaining ingredients in the same manner. Then all you need to fill with pomegranate juice and add cloves. Skewers should be marinated for at least 4-5 hours, every 1.5-2 hours gently mixing all ingredients. Roast lamb on skewers, alternating pieces of meat with tomato rings.
8. Marinade for vegetarian vegetable shashlik
Vegetarianism has recently become a fashion trend: a large number of people lead a healthy lifestyle, choosing vegetables and fruits for daily nutrition. Vegetable shashlik is an excellent alternative to meat, so the original marinade will be very useful.
Take:
• Zucchini,
• Eggplant,
• Bulgarian pepper,
• Tomatoes,
• Onions and any other vegetables you like.
Mix in a deep bowl olive oil with spices: saffron, rosemary, bay leaf, black pepper and salt. To this mixture, add the juice of half a lemon or lime. Then add chopped vegetables to the marinade and leave for 20-30 minutes. Fry kebabs better on the grill or barbecue.
9. Marinade from orange juice and ginger for salmon
Fish shish kebab lovers will surely enjoy the flavored marinade prepared especially for salmon steaks. Instead of salmon, you can take salmon, trout or tuna.
You need to cook:
• Orange juice,
• Olive oil,
• Ginger root,
• mustard,
• Tarragon,
• Salt.
In a glass bowl, mix in half a glass of orange juice and olive oil, grate ginger, add mustard, tarragon and salt. Dip marinated salmon steaks and leave for 1.5-2 hours. After that fry on the rack, often turning the fish over.
10. Fragrant mackerel in marinade of capers and tomatoes.
If you are not a fan of red fish, then mackerel in an unusual marinade is exactly what you need.
To marinate white fish, you will need:
• Capers 3-4 tsp,
• Tomatoes 1-2 pieces,
• Sliced onions,
• Garlic clove,
• Thyme
• Lemon,
• Soy sauce.
Tomatoes need to pour over boiling water and remove them from the skin. Little secret: the skin is removed much easier if you make a cross-cut into the top of the tomato. Cut the pulp of tomatoes. Clean the fish from the entrails, rinse. Onion cut into half rings. Inside each fish should put onions, tomatoes and capers, and on top of the fish watered with lemon juice and soy sauce. Do not forget to put a sprig of thyme. After 2 hours you can fry the mackerel on the fire. Enjoy your meal!
Any picnic will succeed if you approach its preparation with great care. Our tips will help you create an atmosphere of comfort during a meeting with friends and family, and your dishes will be incredibly tasty and fragrant, thanks to marinades.
