As you know, shish kebab is a dish from the distant past with a rather interesting history. In the bygone past, fearless knights, going on distant campaigns, took pieces of raw meat with them. In order not to spoil their food, they placed it in leather bags with wine, and in moments of rest and snack they fried meat on their spears or various bayonets and branches. Due to this, many believe that the term "shish kebab" originates from the Turkic "shish" - meat and "bayonet" - spear. Apparently, from that time on, the custom began to marinate pieces of meat.

Today, many ideas are known on how to marinate meat for barbecue, and the richness of spices and seasonings will help transform this dish and give it sophistication and additional flavor. Many connoisseurs of this delicacy believe that it is completely unnecessary to soak the meat. Stop sprinkling it with spices and salt.

One can agree with this opinion if the meat prepared by this method is fresh and homemade. But this method is a matter of taste. There are some lovers of meat fried over the fire who believe that pickling is a rather amusing process and many men take it upon themselves with pleasure, considering it a man's vocation.

Marinade is a combination of natural acid (wine, fruit or vegetable juices, vinegar), salt, herbs, spices, sugar, vegetable oil, all kinds of seasonings, etc.

In this composition, raw meat, poultry and many types of fish are soaked. These recipes for barbecue marinade allow you to make the meat spicy, juicy, aromatic, with a pleasant sourness and delicate aftertaste.

Fans of spicy Chinese cuisine can soak meat in a mixture of soy sauce, a drop of honey, pepper, ginger, dry wine or rice vinegar. Well-soaked meat is fried on the grill, barbecue or grill, lightly greased with sunflower oil. To deliciously marinate the kebab, it is kept in the prepared mixture for 1-2 days.

The best recipes for barbecue marinades

To make the shish kebab truly tasty, you need to choose the best marinade for meat, as well as marinate it correctly. We want to present you the best barbecue marinades, the recipes for which you will see below.

Pork kebab marinade

Pork, one of the most revered and accessible types of meat for charcoal cooking. For the performance of this yummy, as a rule, a pork neck is taken, since it is this part that is distinguished by juicy pulp, with thin veins of fat, which makes the dish soft, literally melting in the mouth. But try to take the meat of the first freshness, because frozen, it can be dry later and it is quite difficult to determine its freshness after defrosting.

To properly marinate pork skewers, you will need:

• a kilogram of collar;
• mayonnaise (95 ml);
• Bay leaf;
• onions (330 grams);
• lemon (1 pc.);
• collection of spices and spices hops-suneli;
• mustard (45 grams);
• salt.

How to pickle:

Cut the meat into mini pieces, 3-5 centimeters in diameter, cut the onion into rings, and squeeze the lemon juice. Chop everything thoroughly in a glass or enamel container and leave for 22-33 minutes. In the meantime, prepare the pickling solution. Combine the mayonnaise, hot mixture and mustard, transfer your sauce to the meat and onions and sprinkle with salt. It takes about 2-3 hours to marinate pork kebab.

Pork kebab marinade with vinegar

Many believe the quick pork kebab marinade is a vinegar-infused recipe. Thanks to this element, which is acidic, the meat is quite tender and juicy.

Therefore, if you want to quickly marinate pork kebabs, then take the following products:

• a kilogram of pork;
• water 100 ml;
• vinegar 9% (100 ml);
• onions (3 pcs.);
• seasonings and spices (by eye);
• salt.

How to pickle:

Divide the meat into slices or cubes, depending on which method you will use to fry it. If on skewers, then it will be more convenient and more correct to string cubes, the size of two matchboxes. If it is a grid, then try cutting into slices. So, salt the prepared meat pieces, fill with vinegar, diluted in half with water. Add the onions chopped into rings there, and then cover with seasonings and aromatic spices.

Place your meat marinade in a warm place for an hour. After, move the container with kebabs to the cold, but not to minus temperatures. You can marinate your treat from 2-3 hours to 2-3 days.

Delicious pork kebab on kefir

The difference between the marinade, which is based on kefir, is that curdled milk has a more delicate effect than vinegar, therefore, it takes a little more time for the meat to be fully cooked (from 10 to 24 hours).

To learn how to marinate pork skewers with the addition of kefir and enjoy the unrivaled taste, take the following products:

• a kilogram of pork;
• kefir of any fat content (450 ml);
• sugar (12 grams);
• onions (5 pcs.);
• salt, spices (coriander, pepper, cumin, basil).

How to marinate:

The recipe for pork kebab marinade based on curdled milk is not much different from the one presented above. The only difference is kefir instead of vinegar. Therefore, in the same sequence, arrange all the components and fill everything with fermented milk liquid. Soak the composition for about an hour in room conditions, and then put it in the cold for 3 to 24 hours.

Marinade for barbecue on mineral water

Many connoisseurs of meat at the stake, who have tried many different versions of the preparation of this appetizer, believe that the best marinade for pork kebab is a brine with mineral water. This bubbling ingredient will make your meat feel incredibly soft and delicious when oxygenated. Moreover, this method does not require many auxiliary ingredients.

To cook a kebab on mineral water, stock up on the following components:

• a kilogram of a young ham or collar;
• onions (430 grams);
• mineral water (1 l);
• cumin and black pepper;
• salt.

How to marinate:

Divide the meat into small slices, but try to be slightly larger than a matchbox. Chop the onion into halves of the rings, place in a container for a kebab (it is good if it is enameled or glass), mash properly until the juice appears and place a layer of chopped pork on top. Crumble the spices on top and cover with mineral water.

Try salt at the end, right before cooking the meat. This will preserve the juiciness, because the salt draws out all the juices from the meat. Place your snack in the cold for 3 to 12 hours, depending on the time you have available.

Chicken kebab marinade

Chicken kebab, like pork, is no less in demand and popularity. Chicken, unlike pork, beef and lamb, urinates and cooks much faster. Perhaps that is why many have appreciated the merits of this wonderful dish, because people do not always have an extra 12 hours to wait for such a delicacy. And I wanted a kebab right now.

Therefore, to marinate chicken for barbecue, take:

• a kilogram of chicken fillet;
• juice of two lemons;
• bell pepper of different colors, 1 piece;
• honey (2 tbsp. l.);
• fresh tomatoes of small sizes (5 pcs.);
• olive oil (55 ml);
• black pepper, basil, salt, turmeric (pinch each);
• garlic (2 prongs).

How to pickle:

Cut the chicken into medium pieces and cover with salt. Combine honey, lemon juice, spices, olive oil and garlic in a bowl. Cut the Bulgarian pepper into slices, and the tomatoes into rings. Cover the meat and vegetables with a skilful chicken kebab marinade and refrigerate for about half an hour. After, take a metal grate and distribute the kebab with vegetables and bake over charcoal. Watch your embers smolder, not burn.

This recipe for chicken kebab marinade came to the taste of many who tried it. The chicken is juicy thanks to the vegetables and the marinade, and in 25-35 minutes your chicken treat will be ready.

Beef kebab marinade

Most people who prefer dietary beef meat, not knowing how to marinate beef kebabs, run the risk of burnt pieces that may be raw on the inside. In order to avoid such a nuisance, you need to know some of the nuances of soaking a kebab from tough beef.

Do you want something interesting?

To do this, take:

• a kilogram of beef (it is best to take a tenderloin, loin or rump);
• onions (3 pcs.);
• dry wine (155 ml);
• fresh tomatoes (550 grams);
• garlic (3 prongs);
• a bunch of cilantro;
• salt and a handful of ground pepper.

How to pickle:

To properly marinate the kebab, the beef must be chopped into pieces similar to the size of a box of matches.

Then season with salt, pepper and coat with chopped onion rings. Pour wine over the beef snack and leave for 3-4 hours, stirring occasionally. After all, string the meat interspersed with the tomato rings and cook over hot cherry or apple coals. Top with chopped cilantro as you serve the treat.

Lamb barbecue marinade

Not everyone loves lamb because of its inherent specific smell. But if you approach the question correctly and prepare this product, contriving with several subtleties, then you can get an amazingly appetizing and tender meat dish. To marinate lamb for a barbecue, choose the meat of a young animal not exceeding the age of one year. For a wood-fired snack, the front shoulder blade, ham or entrecotes, which can be depicted on the bone, are perfect.

To learn how to marinate lamb skewers and amaze your friends and loved ones with your dish, stock up on the following products:

• a kilogram of young lamb pulp;
• half a glass of tkemali sour sauce;
• onions (3-5 pcs.);
• cumin and dried barberry;
• tomatoes (5 pcs.)
• chopped cilantro and dill.
• salt and pepper.

How to marinate:

Cut the lamb into slices about 4-5 centimeters. Detail the onion in a blender and send it to the meat. Tomatoes should be freed from the skin by immersing them in boiling water for a minute, and then get rid of it without much effort. Then chop the red garden fruits and also enrich your meat with them. Pour over the tkemali sauce and sprinkle with spices, chopped herbs and salt. Leave in a warm place for 2-3 hours and you can start grilling on coals. When the meat is done, you can serve it with plum sauce and herbs.

Rabbit kebab marinade recipe

Many people believe that rabbit meat, in its composition, is quite dietary meat and is certainly not suitable for cooking barbecue. But those who nevertheless decided on this experiment did not regret it in the least. After all, rabbit meat made on the coals of fruit trees is a truly extraordinary and magnificent delicacy for lovers of dietary delicacies.

To quickly marinate a kebab from rabbit meat, you need to take:

• a kilogram of a young rabbit;
• tomato, zucchini and bulgarian pepper (1 pc. each);
• sour cream (435 ml);
• coriander, cumin and pepper;
• onions (3-4 heads);
• salt.

How to marinate:

Prepare the marinade and vegetables before marinating meat for kebabs. Mix the curdled milk with all the spices and salt, and chop the tomatoes, zucchini, onion and pepper into equal and even rings. Divide the meat into pieces, place the chopped garden fruits on top and cover everything with sour white sauce. Leave your marinade cold for 3-7 hours. Then fill the skewer in turn with meat, all vegetables, including onions, and knock everything down tight. Fry over a smoldering fire and savor the incredible taste.

Pickled salmon kebab

Agree that it can be tastier and more original than a kebab made from all adored salmon, which has absorbed a bouquet of fragrant marinade. Considering that salmon itself is very tender and does not require lengthy cooking processes, it will not take long to pickle it. And the result will certainly surpass everything, even unthinkable expectations.

So, you will need:

• salmon fillet (200-300 grams);
• one lemon;
• salt and allspice;
• green olive oil (33 ml);
• fresh herbs (parsley, celery, cilantro).

How to pickle:

Since, as the proverb says "everything ingenious is simple", then here it is very useful. Sprinkle salmon meat with lemon, rub lightly with salt and spices, and drip some Greek olive oil on top. Forget about it for half an hour in the cold, and your pickled salmon for the barbecue is ready, you can start frying. When serving, sprinkle with a light assortment of herbs and sprinkle with lemon juice.

Pickled onion recipe for barbecue

To complement the taste, we bring to your attention marinated onions for barbecue, which will brilliantly suit any type of meat. To make your side dish appetizing and rich, you must use the Crimean red onion. It is distinguished by its special sweetness and juiciness, but if there is none, then any onion will do.

So, to pickle onions for barbecue, take:

• onions (500 grams);
• vinegar 9% (15 ml);
• salt and a pinch of sugar;
• olive or sunflower oil (15 ml);
• fresh dill (bunch).

Chop the onion into rings, sprinkle with vinegar and oil. Salt and sugar. Chop the dill and add to the onion rings. Mix everything well and forget about it for 10-15 minutes. While the kebab is fried, your onion will be ready. By the way, such a side dish will perfectly take root with herring, bacon, mushrooms, potatoes and more.

Recipe for a delicious sauce for kebabs

In addition to onions marinated under a shashlik, the taste of meat will perfectly complement the spicy sauce.

To execute it, take:

• ketchup or tomato sauce;
• green herbs;
• sugar;
• a bunch of green onions;
• salt.

If you chose tomato sauce, then you need to slightly dilute it with hot water, for 415 grams of sauce you need to take 75 ml of water. Chop the greens in equal pieces, add to the sauce, then salt. You can add a dash of red pepper or compressed garlic if you like.

Pay your attention to some useful recommendations for the correct and successful cooking of meat on charcoal and take note of:

1. If you cut the meat very finely, then your shish kebab runs the risk of being dry, since in larger pieces juiciness is easier to preserve;
2. For frying meat, use the firewood of fruit trees, not ready-made coals. This will enrich your delicacy with additional flavor;
3. If the meat was frozen, then only mustard can increase its juiciness. To do this, generously coat the cut pieces with it before pickling;
4. The coals in your barbecue should not glow like a flame, but smolder quietly. If they catch fire, pour beer or water over them. You can sprinkle with salt;
5. The tough meat will help soften the kiwi or pineapple slice added to the marinade. These fruits have the greatest properties of softening proteins.

Guided by these simple recipes, you will quickly learn how to cook barbecue from all kinds of meat. Enjoy your meal.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pre-pickling is used not only for kebabs. Do not forget about it in other recipes with pork. Marinade favorably sets off the taste of this meat and even changes its structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways on how to marinate pork are presented in the recipes with the photo below.

How to make pork marinade

Any marinade has three main ingredients. They can be combined into the following list:

1. Acidic base... As it you can use citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes, or vinegar work well. This environment softens the meat fibers.
2. Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary, and caraway have worked well. All of them give the dish a complete taste and appearance.
3. Oil or fat... They envelop the meat, so that during cooking it remains juicy, because all the moisture is "locked" inside. Sesame oil is more often used in oriental recipes, and olive oil in Mediterranean ones.

The exact way how to prepare the marinade also depends on the particular cuisine. For example, the French are more likely to use vegetables with wine, the Mexicans - sauces with hot peppers, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple marinades for pork meat are also great. Here are some other really tasty options:

• "Overnight" pickling compositions are very tasty soy-based;
• it is recommended to marinate in tomato juice or kefir;
• for escalope, i.e. pork tenderloin without bones, it is recommended to use mustard or tomato-mustard composition;
• like all types of meat, pork goes well with white wine;
• for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork marinade recipes

The very first recipe for pickling composition was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe also includes all kinds of seasonings. Dried herbs such as thyme, oregano, cumin and sage are especially aromatic. There are a lot of options on how to marinate pork. They are united by a few simple tips, following which, the meat will turn out to be even tastier. The main recommendations are as follows:

1. In mayonnaise-based recipes, it is best to use homemade. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable mala.
2. For faster marinating, the meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
3. When using a tomato or vinegar composition, it is recommended to add one egg to the meat. Protein film will protect from drying out.

For baking in the oven

• Cooking time: 3 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 110 kcal.
• Cuisine: Russian.

If you have experienced baking pork in foil or in a sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This can be easily avoided by marinating the product beforehand. Different formulations will do. The soy-lemon marinade for pork in the oven is especially aromatic. It belongs to the universal, therefore it is suitable even for chicken or fish.

Ingredients:

• lemon - 1 pc.;
• soy sauce - 50 grams;
• salt and spices to taste;
• onions - 2 pcs.

Cooking method:

1. Cut the peeled onion into half rings.
2. Combine soy sauce with lemon juice, salt, add spices to taste.
3. Pour the onion with the resulting solution, let stand for about 40 minutes.
4. Marinate meat in the resulting solution for 3-4 hours.

For frying in a pan

• Cooking time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 90 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Pork marinade in a skillet can be varied in taste - spicy, tender, sour or sweet. Any option is chosen depending on personal preference. One of the simple homemade recipes for marinating meat is prepared according to the classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork in a pan.

Ingredients:

• honey - 2 tablespoons;
• mustard - 1 tablespoon;
• vegetable oil - 0.5 tbsp.;
• garlic - 5 cloves;
• salt to taste;
• vinegar - 0.25 tbsp.

Cooking method:

1. Peel the garlic, press through a press.
2. Combine vinegar with oil, and honey with mustard. Then mix both masses.
3. Add crushed garlic, salt and stir.
4. Pour the mixture over the meat, let it brew for at least half an hour.

For boiled pork

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 134 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

A classic marinade for pork pork is vinegar. He prepares the easiest of all. You just need to dissolve a spoonful of a strong bite in a liter of water. Wine can be considered the second most popular. It is prepared according to various recipes. And it doesn't matter what the wine will be - both white and red will do. A celery stalk can be added for flavor. Condiments are suitable whatever you like.

Ingredients:

• dry red wine - 0.5 tbsp.;
• coriander, thyme, pepper, salt - to taste;
• sweet mustard - 1 tablespoon;
• vegetable oil - 1 tbsp;
• garlic - 2 cloves;
• celery stalk - 1 pc.

Cooking method:

1. Pass the garlic through a press along with the celery.
2. Pour this mass with wine, mix.
3. Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
4. Soak the meat in the resulting composition for about 2-3 hours.

For steak

• Cooking time: 3 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

In the very first steak recipes, they were prepared without any additives. Just a large piece of meat was roasted over coals. Any marinade for pork steaks makes them more juicy and appetizing, and it doesn't matter whether they are fried on the grill or in a pan. You can cook it according to a variety of recipes - with onions, mayonnaise, wine, or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too greasy - this will make the steak tastier.

Ingredients:

• onions - 1 kg;
• ground red and black pepper - to taste;
• rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
• powdered ginger - 2 tablespoons;
• dried herbs - 2 tablespoons;
• sour cream and kefir - 0.5 l each;
• vegetable oil - 1 tsp;
• salt to taste.

Cooking method:

1. In a separate container, mix all the spices, separately rub the meat with them.
2. Peel the onion, chop into half rings.
3. Combine kefir with sour cream. Add vegetable oil to them.
4. Place steaks, onions and sour cream sauce in layers in a large saucepan. Done, the meat is marinated. Leave the product for 3-4 hours.

With soy sauce

• Cooking time: 3 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 112 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Pork marinade with soy sauce has a rich flavor bouquet. The good thing about this recipe is that there are no strict restrictions in it. Spices can be easily changed by adding new ones and removing the products indicated in the list. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat in an exquisite oriental flavor.

Ingredients:

• garlic - 5 cloves;
• sugar - 5 tablespoons;
• onions - 2 pcs.;
• black pepper, salt to taste;
• thick soy sauce - 1 tbsp.;
• curry, nutmeg, basil, powdered ginger, rosemary, marjoram - pinch each;
• vegetable oil - 4 tablespoons

Cooking method:

1. Finely chop the garlic. Add diced onions to it.
2. Then add soy sauce, salt, add sugar, mix.
3. Season the base with spices. Stir well again.
4. Soak the meat in the finished composition for 3 hours.

Quick marinade

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 79 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

If the meat needs to be cooked within 3-4 hours, then a quick pork marinade will help out. This recipe is suitable in all cases, whether it be baking or stewing in the oven, frying in a pan, grill or electric grill. Aromatic basil and juicy tomatoes give a special taste to the composition. With them, the meat gets a fresh summer flavor. As a result of marinating, in 2 hours you will receive a treat for real gourmets.

Ingredients:

• bay leaf - 2 pcs.;
• white onions - 3 pcs.;
• tomato - 3 pcs.;
• ground black and red hot peppers, salt, herbs - to taste;
• fresh basil - 1 bunch;
• dried herb - 1 tablespoon

Cooking method:

1. Pour boiling water over the tomatoes so that the peel is easier to remove. Peel, then chop as desired.
2. Chop the onion into rings, mix them with the tomato slices. Knead the food with your hands until the juice is released.
3. Rinse fresh herbs, dry, chop finely.
4. Grate the meat separately with spices, then transfer to a large bowl.
5. Then add salt, sprinkle with basil, pour over tomato sauce, mix.
6. Leave on for 1 hour.

Mustard

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 98 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

A mustard marinade for pork is obtained with a delicate and moderately spicy taste. It can also be classified as a quick recipe. The composition quickly not only prepares, but also impregnates - only an hour is enough for pickling. It doesn't matter if you then fry or bake the meat in the oven, because the pieces will definitely leave an appetizing crispy mustard crust.

Ingredients:

• olive oil - 2 tablespoons;
• mustard - 5 tablespoons;
• soy sauce - 4 tablespoons;
• garlic - 3 cloves;
• lemon - 1 pc.;
• parsley or cilantro - 1 bunch.

Cooking method:

1. In a large bowl, combine butter, sauce and mustard.
2. Then squeeze the lemon juice there. Can be replaced with a solution of water with lemon.
3. Rinse greens, dry and chop finely. Peel the garlic, pass through a press.
4. Combine the remaining ingredients, mix.
5. Done, you can marinate the meat - place it in the same bowl, cover with foil and send it to the refrigerator for an hour.

Grilled

• Cooking time: 6 hours.
• Servings Per Container: 9 Persons.
• Calorie content of the dish: 183 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.

Special recipes include meat that is cooked over an open fire, for example, grilled. It turns out to be more juicy, fragrant, with a hazy smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare a marinade for grilled pork according to the recipe with the photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

• soy sauce - 1 tbsp.;
• lime juice - 1 tbsp.;
• sea ​​salt - 1.5 tbsp.;
• water - 5 l;
• rice vinegar - 1 tbsp.;
• lime zest - 2 tablespoons;
• garlic - 8 cloves;
• burgundy wine - 1 tbsp.;
• peppercorns - 5 pcs.

Cooking method:

1. Peel the garlic, pass through a garlic press.
2. Stir soy sauce with vinegar, lime juice, wine and water.
3. Add the remaining ingredients, mix everything thoroughly.
4. Introduce meat into the resulting solution, stand for 6 hours.

With vinegar

• Cooking time: 3 hours.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 113 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Pork marinade with vinegar is considered a classic recipe. Its pungent smell makes the meat less bland, giving it a special flavor expression. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs according to the season - you get a sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with oil and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with a photo.

Ingredients:

• salt to taste;
• onions - 2 pcs.;
• sunflower oil - 4 tablespoons;
• weak vinegar 6% - 100 ml;
• dried seasoning for meat - 1.5 tbsp.

Cooking method:

1. Peel the onion, chop into half rings.
2. Take a bowl, where to pour oil and vinegar. Add dried seasoning to them, mix.
3. The last to introduce the bow. Stir again, pour the resulting composition over the pork, distribute over the entire surface of the meat.
4. Leave on for 3-4 hours.

Simple

• Cooking time: 2 hours.
• Servings Per Container: 3 Persons.
• Calorie content: 48 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Even a simple pork marinade can produce great results. It will suit any form of meat - for carbonade, neck, ribs, schnitzel, loin, shoulder blade, ham, chop, etc. Even the most ordinary pork cutlet will turn out to be tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White will do - it has a richer bitter taste.

Ingredients:

• salt - 0.5 tbsp;
• onions - 3 large fruits;
• vegetable oil - 1 tablespoon;
• freshly ground black pepper - 1 pinch;
• bay leaf - 3 pcs.

Cooking method:

1. Using a blender, process the peeled onions into gruel.
2. Salt the resulting pulp, season with pepper, salt.
3. Then add oil, add lavrushka.
4. If there is not much time left for marinating, it is worth pouring the meat with hot marinade.
5. Withstand 2 hours.

From kefir

• Cooking time: 3 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 93 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Fans of more tender meat should use kefir marinade for pork. Thanks to this fermented milk product, the dish will turn out with a light creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, therefore it is considered a classic ingredient for pickling. Having only this product at hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, grill or grill.

Ingredients:

• pepper, salt - to taste;
• spices for pork - 1 tsp;
• kefir - 0.5 l;
• onions - 2 pcs.

Cooking method:

1. The first step is to peel the onion, chop it in half rings. Season the meat with it, spreading it evenly over the entire surface.
2. Then sprinkle with spices, pour in kefir and mix well.
3. Soak for 3 hours in the refrigerator under a lid or cling film.

With lemon

• Cooking time: 4 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 154 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

Another classic recipe is pork marinade with lemon. This fruit is added in the form of slices, completely crushed, or simply use its juice. In any case, the meat is slightly sour. An unusual combination - lemon and kiwi. With them, the pickling composition acquires a certain freshness. These two fruits are complemented by any spices of your choice.

Ingredients:

• pepper - 1 tsp;
• spices, spices - to taste;
• kiwi - 2 pcs.;
• salt - 1 tsp;
• lemon - 0.5 pcs.

Cooking method:

1. Peel the kiwi, process in a puree using a blender.
2. Season the resulting mass with lemon juice.
3. Grate pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
4. Insist in a cool place for 4 or more hours.

With honey

• Cooking time: 1 day.
• Servings Per Container: 4 Persons.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

In most recipes, marinated pork turns out to be sour. It becomes so after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet tastes should take note of the honey marinade for pork. The meat comes out soft, tender, aromatic, does not have such a sharp and sour taste. In addition, such a marinade can be classified as useful, because honey has a lot of healing properties.

Ingredients:

• salt - 1 pinch;
• mustard - 1 tablespoon;
• fragrant spices to taste;
• liquid honey - 1 tsp;
• garlic - 6 cloves.

Cooking method:

1. Combine honey in a separate container with mustard, mix until smooth.
2. Leave the mixture for 10 minutes.
3. Grate the meat itself with spices and salt, insert cloves of garlic into it.
4. Then pour on top with a mixture of honey and mustard.
5. Leave the product to marinate for a day.

Video

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Article text

Have you ever eaten well-cooked meat - topped with a crispy fried crust and tender and soft inside? Having tried such a dish for the first time, I wondered - how is it prepared? And I found out that there are only two ways to soften meat before cooking: coating and marinating.

Marinating meat

Did you know that the ancient Romans were the first to marinate meat?

Simple sea water was used as a marinade - meat or fish was soaked in it before cooking. This was done for the same purpose for which we marinate meat: to soften and give it a new taste.

In the Scandinavian countries, some types of fish are still soaked in salted sea water before cooking. And they even cook in it :).

In the south of Europe, wine vinegar was used instead of salt, and in the east - spices and herbs.

In the Maasai tribe, meat is briefly put in an anthill. Formic acid softens its tough structure. The main thing in this process is to pull it out in time, while there is still something left of the meat :).

In modern times, marinades have become more complex, apart from salt, they can contain many different additives and spices. After all, marinating meat correctly is half the battle. A good marinade will not only soften the meat, but also give it a unique taste.

The main component of any marinade is acid- it is she who softens the meat and helps it to better absorb spices and herbs. And as it becomes softer, the meat cooks faster. In addition, the marinade protects the meat from burning, since it takes on the first heat stroke, but if you overexpose the meat in an acidic environment, it will turn out to be overdried.

The more acid there is in the marinade, the less time it takes to marinate.

A wide variety of products are used as acid:

• vinegar, preferably natural, apple or wine,
• juices (lemon, pineapple, grapefruit, pomegranate, apple),
• dry wine (white for fish, chicken and pork loin, red for beef and pork back),
• some fruits (kiwi and fresh pineapple - one kiwi or a glass of diced pineapple pulp for 1-1.2 kg of meat),
• soy sauce,
• natural yogurt or kefir.

Marinade based on fermented milk products is not as aggressive and, of course, tastier.

The marinating process can last from an hour to a day (in the refrigerator), depending on the recipe chosen.

The marinade always contains spices and herbs... It can be:

• various peppers (white, black, red, cayenne, allspice, paprika, etc.),
• garlic,
• anise,
• mustard,
• juniper berries (they give the meat a very interesting taste),
• rosemary,
• fennel,
• Dill,
• Bay leaf,
• ready-made spice mixtures (for example, curry, bakharat, garam masala, khmeli-suneli, etc.).

Tip: do not mix more than 3-4 spices, otherwise their smells will overpower each other.

The marinade is usually added vegetable oil... It envelops the meat and prevents it from losing juice during the cooking process.

In addition, it is in vegetable oil that esters of spices and spices dissolve best. Sometimes, butter is replaced with mayonnaise - it turns out very tasty too.

You can also add fresh uncut (or coarsely chopped) greens... Why uncut?

Because taking out the meat from the marinade, it is very difficult to remove the chopped greens, and when frying or baking, it burns out easily, which will not add beauty and taste to the finished dish at all. Therefore, greens are put in the marinade in the form of whole branches, which can then be easily removed.

The same applies to onions - they are cut into large rings, and garlic - they are put in whole, uncut cloves.
Or you can grind the onion and garlic into a small porridge - this way the marinade turns out to be more aromatic and there is no need to cleanse the meat from them.

A variety of marinades are usually prepared for meat (pork, beef, lamb).

Marinades for poultry are more tender (unless it is game), since poultry meat becomes tough from aggressive ingredients. Poultry marinade recipes contain honey and citrus fruits.

But the fish is very ascetic in the choice of marinades - a little lemon or white wine, vegetable oil, onions and spices.

Crabs, shrimps and other seafood are not marinated at all before cooking - they are just sprinkled with oil and lemon juice.

Well, and fruits, if you want to bake them in the oven or grill, you can simply sprinkle with sugar.

Another subtlety: salt is usually not added to the marinade for meat - it is salted already fried - in the marinade, salt thickens the structure of the meat, and it becomes tough.

But in the marinade for fish for frying on a skewer and barbecue, salt is always added: then it will not fall apart when frying.

Marinate meat in the refrigerator or any cool place. But if you need to marinate it quickly, marinate the meat at room temperature for half an hour and cook immediately.

Coating meat

Coating serves the same purpose as marinating, which is to soften the meat.

Almost the same ingredients are used for coating. The only difference is that the meat is coated immediately before cooking.

Pickling utensils:

For marinating, you can use glass, ceramic or stainless steel dishes. The principle of choosing dishes is simple: the material from which it is made should not react with the meat and acid of the marinade, otherwise the meat will acquire an unpleasant metallic taste.

Enamel dishes are also suitable, provided that they do not have enamel chips, otherwise the marinade will be damaged. You can even pickle in a plastic bag.

To do this, pick up a tight bag, put the meat and marinade in it, tie the bag and shake it so that the meat is saturated with the marinade, squeeze the air that has collected in the bag and put it in the refrigerator.

Safety regulations:

• Do not reuse the marinade as bacteria can easily grow in it.
• Make sure that used marinade does not touch cooked or cooked meat.
• If you plan to water it on a barbecue or grilled meat as it cooks, boil the marinade for a few minutes beforehand.
• After boiling, the marinade is also safe to use as a base for meat sauce.

Video recipe

The Village continues with expert advice on how to improve everyday kitchen chores. Each week, we explain how to properly prepare or store a wide variety of foods, and share some simple tips and tricks to make your kitchen easier and more fun. In the new issue, chefs from several restaurants talk about methods of marinating meat.

Chinese version - beef, pork, chicken, lamb

In China, kebabs are the most popular street food... It is not in any way associated with nature trips and picnics, it is street, market food. In Taiwan, a lot of interesting kebabs are fried at night markets - from doufu, from various sausages, quail, fish, different parts of chicken: chicken offal, wings, chicken tails, and so on. And the main barbecue food in Taiwan is squid. Squid carcass on bamboo skewers. During frying (two minutes), it is smeared with sweet soy sauce. In addition, mushrooms, green vegetables, corn on the cob, scallops, cockscombs and so on are cooked on skewers. We can say that meat is in tenth place in the list of kebabs in Asia.

The main difference between Asian and Caucasian kebabs is the small size of the pieces. Fried on charcoal or electric grill. The cooking process takes a few minutes.

Beef pulp, pieces of two by two centimeters, no more, is marinated for two hours in a marinade of soy sauce, sesame oil, rice vinegar and the key element of the marinade - a mixture of starch and egg yolk. The starch and egg bind all the spices together and, when frying, provide a protective crust that holds the juices in the meat. Be sure to sprinkle the kebab with dry spices: cumin, black pepper, salt, red chili.

The most important thing in all these meat kebabs, be it beef, chicken, pork or lamb, is the very small size of the pieces so that they cook quickly and do not burn. Cubes are two by two centimeters.

Lamb Marinade

400 grams of pulp from a ram leg

1/2 onion

2 pieces of ginger, 1–2 centimeters each

lamb marinade

1 tbsp. l. cumin

1 tbsp. l. ground chili

3 tbsp. l. soy sauce

1 tsp salt

1 tsp Sahara

1/4 tsp ground black pepper

1 tbsp. l. vegetable oil

COOKING. Marinate the meat for at least an hour. Skewer and fry for five minutes on both sides. Sprinkle the prepared meat with ground chili and cumin.

Marinade for chicken

300 grams of red chicken meat, boneless legs

1 tsp soy sauce

1 tsp oyster sauce

1/4 tsp Chinese rice wine (can be substituted with sherry or wine vinegar)

1/4 tsp sesame oil

1/4 tsp 5 spice mixes
(available in supermarkets)

3 pinches ground white pepper

1/2 tbsp. l. honey

COOKING. Marinate for 30 minutes. Soak bamboo skewers in water for 30 minutes. String the chicken onto skewers. Fry over medium heat until tender, brushing sesame oil on top with a brush. Sprinkle ready-made kebabs with light sesame seeds and green onions.

Pork marinade

300 grams of pork

1 tbsp. l. soy sauce

1 tbsp. l. oyster sauce

1 tsp black pepper

1 tbsp. l. finely chopped garlic

1 tsp Sahara

2 tbsp. l. cilantro

COOKING. Pour the marinade over the skewered meat and leave in the cold for 1–4 hours. Remove the cilantro and garlic pieces from the meat before placing on the grill so that they do not burn. Cook over high heat for three minutes on each side. Serve with sweet chili sauce or any other sauce of your choice.

Scandinavian version - lamb

They like kebabs so much in Scandinavia that they are cooked in the fresh air even in cold long winters. True, the very smart ones even came up with a house for barbecue - Grillikota. There is a fire in the middle of the house, and around 15–20 people can sit on benches. The Scandinavian traditions are very similar to ours. If family or friends want to spend the day outdoors together, they barbecue. True, the percentage of fish BBQ is higher for them - both the fish are better, and there are many different types of fish.

In Denmark, they love to grill meat on coals. One of my favorite marinades, which our brand chef Casper Gaard told me about, is a rack of lamb with lots of greens and red wine. If you find it uncomfortable to use meat on the bone, you can use the sirloin as well.

When choosing meat, you need to pay attention to its color - it should be light. The color of the fat is also important - the more yellow it is, the older the sheep, and the drier the meat. It is better to take it with white elastic fat, this indicates that you got the meat of a young animal, of good quality.

It is better to start cooking the meat in the evening to leave it in the marinade overnight. For the marinade, mix 300 grams of semi-sweet red wine with chopped garlic cloves, a small onion and leeks. You can also add young sprigs of pine, anise, wild garlic. Salt and pepper are always to your taste. In no case do not use dry wine, as meat fibers after such a marinade will decay strongly.

I always recommend washing the meat and blotting it through a towel to get rid of excess moisture. Cutting the meat correctly is also important - it is desirable that each piece has fat. And when frying, the meat should be put fat down to make it juicier when it comes to a frying pan. If you are cooking meat on fire, then vice versa - with fat up, otherwise it will burn or drain. Meat, cut into pieces of 100 grams (if it is fillet), should be put in a convenient container, laying the pieces of meat with wild garlic leaves. Pour marinade over so that all the meat is covered with it. Leave in the refrigerator overnight - longer is worse for the marinade.

Many people like to eat meat with sauce and buy ketchup or mayonnaise, although you can make a funky simple berry sauce that will surprise everyone! To do this, you need to mix a little wine, honey and seasonal berries - lingonberries, cranberries, red currants or even black currants, take those that you like the most. Put everything together on fire in a small saucepan. Bring to a boil and boil until two thirds remain. We do this in order to evaporate alcohol from wine. Throw everything on a sieve and wipe. The ideal taste for the sauce is sweet and sour. If you are lacking in sweetness, you can add a little honey to taste. The sauce can be used both warm and cold.

Many do not know that the recommended roast for the loin is meduim, and for the fillet it is meduim rare. To achieve this, leave the meat on fire for no more than 5-7 minutes, otherwise it will burn. But you have to watch the meat, because it all depends on the piece you choose and on the temperature of the coals.

Well, in order to do everything right, remember: before you start eating meat, it is advisable to give it a “rest” for 3-4 minutes so that the meat juice is evenly distributed throughout the whole piece. Before serving, you can additionally use freshly ground pepper and salt. Serve with a sauce and garnish of your choice.

Lamb Marinade and Sauce

Marinade

square or sirloin,
1 kilogram for 4 people

300 g of semi-sweet red wine (it cannot be dry, as the meat fibers will decay strongly)
6 cloves of garlic
15 pcs. sevkov (small onion)
1 stalk of leeks
10 leaves of wild garlic

30 g sugar

5 pieces. anise stars
salt and pepper to taste

BERRY SAUCE

200 g semi-sweet red wine
30 g honey
100 g lingonberries, cranberries, red currants or even black currants (depending on the season)
cinnamon stick

Italian version - beef

I first tried this marinade a year ago. I saw him in a recipe for a Tuscan steak, in which a whole cut is marinated, and then the meat is grilled. Making a marinade is easy. You need to place in a blender and beat all the ingredients: garlic, rosemary, lemon juice, olive oil, black and pink pepper, salt.

For a shish kebab, it is better to take the flank of the beef. Cut it into cubes, pour over the resulting marinade and refrigerate for several hours. After two hours, take out the meat and leave in a warm place for another hour or two. Then the meat can be fried either on a wire rack over coals, or use skewers. Personally, I prefer grilled meat instead of skewer: why poke holes in the meat again? The sauce that is poured over the meat after cooking is very similar to the marinade itself, only mixed in a different proportion. It also needs to be mixed in a blender.

Marinade and Beef Sauce

Marinade

6 cloves of garlic

a few sprigs of rosemary

1/4 cup lemon juice

1/3 cup olive oil

1 tablespoon freshly ground pepper

1/2 tablespoon pink pepper

1/2 tablespoon salt

Sauce

3 tablespoons lemon juice

1/3 cup olive oil

2 teaspoons lemon zest

1 tablespoon rosemary

1/8 tablespoon pink pepper

1/2 tablespoon salt

Late spring and summer are the time for picnics with barbecues and barbecues in nature, by the fire, with the aroma of fried meat, with camping romance and country gatherings. How to properly marinate meat so that the kebabs are juicy, appetizing and healthy?

Why marinate meat

Marinating softens even the toughest meat, making it tender and juicy. In addition, pickled pork, chicken, beef and lamb cook faster due to the salt and acid in the marinade - lemon juice, vinegar, or alcohol. Thanks to the rich bouquet of spices and seasonings, the meat becomes tastier and more aromatic, acquiring an original and unique taste.

However, meat is marinated not only for grilling and baking in the oven, but also for frying in a pan. The fact is that the marinade forms a film on the surface of the meat, due to which it does not burn, and the meat juice does not flow out during frying. Nutritionists also say that pickled meat is absorbed by the body much better, and this is especially important if we cook kebabs for children.

Cooking the marinade

Marinating meat is a creative and spontaneous process, so you can use whatever spices you like and feel are right for that particular meat. Any spices and dried herbs, various sauces, vinegar, vegetable oil, sugar, honey, syrups, alcoholic beverages, kefir, yogurt, sour cream, mayonnaise, tomato paste and fruit juices (mainly pomegranate, apple, tomato, grape juice, lemon or orange). The main thing here is to take into account that too much acid can lead to dry meat.

You can also add herbs, onions, garlic, ginger, tomatoes, hot and sweet peppers and other vegetables to the marinade. Sour berries and pieces of fruit - pineapple, kiwi, papaya and citrus fruits give a pleasant taste to the marinade. Before marinating, be sure to try your marinade - if it tastes good, the meat will be tasty too!

How to marinate meat at home

Defrost the meat, rinse it well, remove any unnecessary parts such as films and tendons. You can marinate the meat whole or cut it into pieces, it just takes less time to marinate in the second case. Pierce the meat with a fork to soak it better, put it in the marinade bowl, stir well and make sure all the pieces are soaked in liquid and covered with spices. Place a lid on the dishes and refrigerate. The duration of marinating varies from half an hour to 3 days, it all depends on the composition of the marinade, the quality of the meat and the size of the piece. Do not leave the dishes warm as the marinade can turn sour.

How to marinate meat for baking: secrets and subtleties

If there are acids in the marinade - vinegar, dry wine or sour juice, do not keep the meat in it for more than 2 hours, otherwise it will dry out. Marinated meat is ready for baking in the oven and on the grill, it does not need any preliminary heat treatment, as a result of which the product will lose its juice and become dry.

Any dish that contains no metals is suitable for pickling: they oxidize under the influence of acids, so the shish kebab turns out to be tasteless. As for the composition of the marinade, this is a matter of taste, however, it is believed that pork, chicken and duck go well with sweet marinades.

How to properly marinate pork for barbecue

Cut the pork into small pieces and brush with Dijon mustard, then submerge it in the marinade. A classic pork marinade is usually prepared from vegetable oil, vinegar and chopped herbs; the marinating time is 6-8 hours.

Pork marinated with soy sauce, vegetable oil and cumin - in this case, it is enough to marinate the meat for 3-4 hours. If you want to cook pork in a special way, make a lemon marinade with the juice and rind of lemon, fresh mint, olive oil, and oregano. You can marinate pork in a spicy pomegranate marinade. To do this, you will need 200 ml of pomegranate juice and red wine, 3 tbsp. l. vegetable oil, 5 tbsp. l. lemon juice, 2 heads of finely chopped onions, black pepper and suneli hops. Mix all the ingredients, dip the pork pieces in the marinade and refrigerate for several hours.

How to properly marinate beef for barbecue

How to marinate lamb for barbecue

For lamb, a semi-sweet red wine marinade is ideal, into which you can chop finely chopped garlic and leeks. Young sprigs of pine, wild garlic and anise will complement the taste of the marinade, but most importantly, do not add dry wine to the marinade, otherwise the lamb meat fibers will be too loose. Leave the pieces of meat in the marinade overnight, but no more. When preparing the lamb for marinating, leave the fat in - this will have a positive effect on the taste of the kebab.

Since lamb is a fairly fatty meat, marinade with ginger is ideal for it. To do this, mix 3 tbsp. l. soy sauce, 1 tbsp. l. vegetable oil, 1 tsp. salt and sugar, ¼ tsp. ground black pepper, 1 tbsp. l. cumin and chili, half a chopped onion and 2 pieces of grated ginger. The result is sure to impress you.

How many housewives, so many marinade recipes. If you have your own secrets on how to marinate chicken, as well as pork, beef or lamb for barbecue, share the recipes with us. Happy and tasty picnic for you!