Marinade - Austrian
Ingredients:
* 3 glasses pineapple juice
* 1 glass of white wine
* 1 teaspoon ground black pepper

Cooking method:
Mix all the ingredients and marinate the meat in the finished marinade, stirring it occasionally or turning it over.

English marinade
Ingredients:
* 1/2 cup lemon juice
* 1/2 glass of water
* 1 large onion
* 1 tbsp. a spoonful of dried chopped marjoram
* 2 tbsp. tablespoons of chopped dill greens
* salt and pepper to taste

Cooking method:
Peel the onion, wash and chop finely. Mix onion, dried chopped marjoram, salt, pepper and dill in a mixer, dilute with lemon juice and water and stir. Marinate the meat, making sure that the spices and herbs are evenly distributed.

Argentine marinade
Ingredients:
* 2 cups grapefruit juice
* 1/2 cup dry white wine
* 1/2 cup lemon juice
* 2 tsp curry

Cooking method:
Mix salt, black pepper and curry in a mixer, pour in grapefruit juice, white dry wine and lemon juice and stir. Marinate the meat, making sure that the spices are evenly distributed.

Fragrant marinade
Ingredients:
* Juice of 3-4 lemons
* 1 teaspoon ground cinnamon
* 1 tbsp. a spoonful of ground cloves

* 1 tbsp. a spoonful of mustard
* 1 teaspoon of cardamom
* 1 tbsp. a spoonful of ground coriander
* 1 tbsp. a spoonful of turmeric
* 1 teaspoon of caraway seeds
* salt to taste

Cooking method:
Mix all spices and salt in a mixer, pour in lemon juice and stir.

Marinade - Assorted
Ingredients:
* 1 glass of carrot juice
* 1 glass of lemon juice

* 2 sprigs of tarragon
* 1 teaspoon turmeric

Cooking method:
Mix carrot and lemon juices, pour in dry white wine, add chopped tarragon sprigs, turmeric, salt and red pepper and mix again.

Marinade Vienna
Ingredients:
* 2 glasses of apple juice
* 1 glass of white dessert wine
* 1 bunch of cilantro
* salt and red pepper to taste

Cooking method:
Finely chop the cilantro leaves and grind with salt and red pepper. Dilute with a mixture of apple juice and white dessert wine and stir.

Oriental marinade
Ingredients:
* juice from one can canned pineapple
* 1 clove of garlic
* 1-2 cups soy sauce
* 1 tsp ground ginger
* 2-3 st. cherry liqueur
* salt to taste

Cooking method:
Mix the juice from canned pineapple, soy sauce and cherry liqueur, add ground ginger, salt and crushed garlic. Mix thoroughly and marinate the meat in this mixture.

Harlem Marinade
Ingredients:
* Juice of 2 lemons
* 4 tbsp. tablespoons of vegetable oil (preferably peanut)


* salt to taste

Cooking method:
Mix lemon juice, vegetable malso, parsley, pepper and salt and marinate the meat in this mixture.

Gascon marinade
Ingredients:
* 9 Art. tablespoons of vegetable oil
* 5 tbsp. tablespoons of mustard
* 5 tbsp. tablespoons of lemon juice
* 4 tbsp. spoons of brandy
* 2 tbsp. tablespoons of chopped tarragon greens
* salt and sugar to taste

Cooking method:
Connect vegetable oil, mustard, lemon juice and cognac and mix thoroughly until homogeneous mass... Add chopped tarragon, salt and sugar and stir again. Marinade is designed for 800-900 g of meat.

Marinade - mustard
Ingredients:
* 3 tbsp. l. dry mustard
* 2 tbsp. l. vinegar infused with estrogone

* 4 cloves of garlic
* 1 teaspoon marjoram
* 1 tsp finely chopped basil

Cooking method:
Mix dry mustard, vinegar infused with estrogone and vegetable oil in a bowl. Squeeze the garlic with a garlic extractor and add to the mixture. Pour marjoram, ground paprika and finely chopped fresh basil there. Mix everything well and let stand for 1-2 hours.

Pickle Recipe - Pomegranate
Ingredients:
* 4 large grenades
* 1 tsp chopped mayonar greens
* salt to taste

Cooking method:
Cut the pomegranates, remove the grains and squeeze the juice out of them. Mix the juice with marjoram, salt and marinate the meat in this mixture.

Marinade "for gourmets"
Ingredients:
* 1 glass of cream
* 1 glass of moder
* 2 sprigs of tarragon
* salt and red pepper to taste

Cooking method:
Whisk the cream lightly and, stirring constantly, pour in a glass of moder, add tarragon sprigs, salt and red pepper. For this marinade, it is advisable to take heavy cream.

Old Russian marinade
Ingredients:
* 1 glass bread kvass
* 1/2 cup lemon juice
* 1/2 stanak of wine
* salt and black pepper to taste

Cooking method:
Mix kvass, lemon juice and wine, add salt and black pepper. Stir.

Green marinade
Ingredients:
* 1 bunch lemon balm and cilantro
* 3-4 leaves of watercress
* 2 onions
* 150 gr. peanut butter
* 1 tbsp capers
* 1 pepper pod
* 1/4 tsp ground thyme
* salt sugar to taste

Cooking method:
Thoroughly washed lemon balm and cilantro, dry, lightly salt and chop finely. Chop the watercress also finely. Chop the onion and squeeze through a garlic extractor. Pour all over with peanuts salted butter... Add lemon juice and mix thoroughly.

Marinade - Isabelle
Ingredients:
* 1 l of red dessert wine
* 1 tsp chopped tarragon
* 1 Bay leaf
* zest of 2 lemons
* salt to taste

Cooking method:
Wash the fresh lemon zest and finely grate, pour in the wine, add chopped tarragon, salt and bay leaf and mix.

Indian Marinade
Ingredients:
* 250 grams of creamy yogurt
* 5 tbsp. tablespoons of vegetable oil
* 1 teaspoon of caraway seeds
* 1/4 spoon of turmeric
* 1 teaspoon curry powder
* 1/4 teaspoon ground black pepper
* chopped fresh ginger stick

Cooking method:
Mix creamy yogurt with vegetable oil. Then add curry powder, cumin, ground turmeric, ground black pepper, chopped stick of fresh ginger and mix thoroughly.

Caribbean marinade
Ingredients:
* 250 grams of vegetable oil
* 5 tbsp. tablespoons of wine vinegar
* 2 onions
* 1 bunch of green onions
* 1 PC. guava
* 1 chilli pod

Cooking method:
Mix vegetable oil with a mixer with wine vinegar. Finely chop the onions. Chop the green onion feathers coarsely. Peel and cut hot chili peppers. Grind the guayava. Put all the ingredients in a bowl, pour the juice of one lemon and mix with a mixer.

Royal Marinade
Ingredients:
* 1/2 cup lemon juice
* 1 glass of cognac
* 1 small onion
* salt and red pepper to taste
* 1 bunch of cilantro greens

Cooking method:
Peel the onion, wash and chop finely. Wash cilantro greens and chop finely. Mix onion, coriander and stir in salt and red pepper. Then pour in lemon juice and brandy and stir thoroughly.

Bullfighting
Ingredients:
* 1 glass of cognac
* 1 glass of tomato juice
* 1/3 teaspoon ground cloves
* 1 tbsp. a spoonful of chopped cilantro greens
* 1 teaspoon allspice
* salt and red pepper to taste

Cooking method:
In a mixer, mix ground cloves, chopped coriander greens, allspice and red ground pepper and salt. Dilute with a mixture of cognac and tomato juice and stir.

Lemon marinade
Ingredients:
* Juice of 4 lemons
* 1 glass of water
* 2 sprigs of fresh tarragon (or 1 teaspoon of dry tarragon)
* salt to taste

Cooking method:
Combine lemon juice, water, salt and tarragon and marinate the meat in this mixture.

Marinade on white wine
Ingredients:
* 3 tbsp white wine vinegar
* 1 glass of dry white wine
* 1/2 cup boiled water
* 3 tbsp olive oil
* 1 tbsp capers
* 1 pepper pod
* 1/4 tsp ground thyme
* salt sugar to taste

Cooking method:
Mix white wine vinegar with white dry wine, add half a glass of boiled water, salt and sugar to taste, olive oil. Heat without boiling. Add capers (can be replaced with finely chopped pickled cucumber), pepper, ground thyme. Cool and let it brew for 10-12 hours.

Marinade with red wine
Ingredients:
* 1/2 tablespoon red wine vinegar
* 1 glass of red wine
* 1.4 tsp dry mustard
* 1 onion head
* 2 pcs. bay leaf
* 1/2 tsp carnation
* 1/2 tsp rosemary
* sugar to taste

Cooking method:
Mix red wine vinegar with red wine and add sugar to taste. Add dry mustard and stir. Cut the onions into rings and place in a bowl, pour over the prepared mixture, add bay leaves, cloves, rosemary, bring to a boil and cool.

Oil
Ingredients:
* 2 cloves of garlic
* 1 onion head

* 1 teaspoon mixture of marjoram, basil and thyme

Cooking method:
Crush the garlic with a garlic extractor. Chop the onions very finely. Then mix everything thoroughly with vegetable oil, a dry mixture of marjoram, basil and thyme. Heat slightly and let cool.

Used as a sauce for meat and vegetable dishes.

Montezuma
Ingredients:
* 2 cups yogurt
* 1/2 teaspoon ground ginger
* 3 pcs. carnation
* 1/2 teaspoon turmeric
* salt to taste

Cooking method:
Combine ground ginger, cloves, turmeric and salt. Pour in yoghurt and stir well (yoghurt can be replaced with sour milk).

German marinade
Ingredients:
* 1 glass of water
* 1/2 cup vinegar
* 1 bottle of beer
* 2 onions
* salt and red pepper to taste

Cooking method:
Mix onion, salt and red pepper, cut into rings, add water and vinegar and marinate the meat. 1 hour before the end of marinating, pour in a bottle of beer and stir everything.

Fiery marinade
Ingredients:
* 120 gr. olive oil
* 5 tbsp balm
* 120 gr. red wine
* 4 things. bitter green pepper pods
* 6 cloves of garlic

Cooking method:
Mix olive oil, balm, red wine. Bitter pods fresh pepper cut in small pieces. Squeeze the garlic with a garlic extractor. Mix everything, heat without boiling, cool.

Marinade - Spicy
Ingredients:
* 1 glass of white table wine
* 1 glass of sour cream
* 1 tsp chopped marjoram
* 1 large onion
* 1 tbsp. a spoonful of finely chopped parsley
* salt and black pepper to taste

Cooking method:
Peel the onion, wash and chop finely, add chopped marjoram, salt, black pepper, finely chopped parsley and mix thoroughly. Pour in a mixture of white table wine and sour cream and mix again.

Family marinade
Ingredients:
* 1.5 tbsp. spoonful of sugar
* 1 tbsp. spoon of salt
* 1/3 teaspoon ground black pepper
* 1 tbsp. spoon citric acid
* 2 bay leaves
* 1 l of water

Cooking method:
Dissolve citric acid, salt and sugar in water, add ground pepper and bay leaves and stir.

Old
Ingredients:
* 1 cup 9% vinegar
* 2 glasses of water
* 2 bay leaves
* 2 tbsp. tablespoons of crushed zeoeni cilantro
* salt to taste

Cooking method:
Combine vinegar and water, add bay leaves, salt and chopped cilantro and stir

Marinade - Capital
Ingredients:
* 2 tbsp. spoons of red wine
* 4 tbsp. tablespoons of vinegar
* 1.5 tbsp. mustard spoons

* 2 bay leaves
* 1 bunch of parsley
* 1 tbsp. a spoonful of chopped celery leaves
* salt and black pepper to taste

Cooking method:
Boil red wine with allspice peas, bay leaves, chopped celery leaves and salt for 5 minutes. Then pour in the vinegar and immediately remove from heat. Add mustard, finely chopped parsley and black pepper and mix thoroughly. Marinade is designed for 600 g of meat.

Texas marinade
Ingredients:
* 2 glasses of water
* 2 cups vinegar
* 3 parsley roots
* 1 carrot

* 1 bay leaf
* 2 tbsp. black peppercorns
* salt to taste

Cooking method:
Peel, wash and grate the carrots. Peel the onion and chop finely. Boil water, put carrots, onions, chopped parsley and celery roots, bay leaves, black peppercorns in it and boil for 7-10 minutes. Then add salt, vinegar and remove from the stove. Cool and strain the finished marinade.

Tomato marinade
Ingredients:
* 3 cups tomato juice
* 1 glass of apple cider vinegar
* 3 tbsp. tablespoons of salt
* 2 onions
* 1 tbsp. a spoonful of ground ginger
* 1 teaspoon of ground red pepper
* 1 bay leaf
* 1 teaspoon turmeric

Cooking method:
Mix ground ginger, red ground pepper, turmeric, salt, finely chopped onion and bay leaf in a mixer. Pour in tomato juice and Apple vinegar and stir thoroughly.

Traditional marinade
Ingredients:
* 1 tbsp. spoon of salt
* 1 tbsp. spoonful of sugar
* 2 bay leaves
* 1/4 teaspoon ground black pepper
* 2 cups 3% vinegar
* 2 glasses of water

Cooking method:
Mix water and vinegar, add salt, sugar, bay leaves, black ground pepper and stir thoroughly to dissolve the salt and sugar.

Ukrainian marinade
Ingredients:
* 2 cups sour cream
* 1 tbsp. a spoonful of grated horseradish root
* 1 tbsp. a spoonful of chopped parsley
* 1 teaspoon prepared mustard
* salt and red pepper to taste

Cooking method:
Mix the grated horseradish root, chopped parsley, salt and red pepper in a mixer. Combine sour cream and mustard and grind until a homogeneous mass is formed, add the horseradish mixture and stir thoroughly.

Phoenix
Ingredients:
* 2 glasses of apple juice
* 1 glass of brandy (or wine)
* 3 tbsp. tablespoons of chopped marjoram greens
* 1 onion
* 1 bay leaf
* 5 black peppercorns
* 1 teaspoon turmeric
* salt to taste

Cooking method:
Mix Apple juice and brandy, add finely chopped onion, chopped marjoram, bay leaf, black peppercorns, salt and turmeric and stir.

French marinade
Ingredients:
* Juice of 2 lemons
* 1 glass of water
* 2 tbsp. tablespoons of vegetable oil
* 1 carrot
* 1 onion
* 1 tbsp. a spoonful of chopped celery root
* 1 tbsp. a spoonful of allspice peas
* salt and cilantro to taste

Cooking method:
Peel, wash and chop onions and carrots. Bring the water to a boil and add carrots, onions, chopped celery, allspice and salt. Simmer over low heat until the carrots are soft. Then pour in lemon juice and immediately remove from heat. Pour in a little vegetable, add coriander greens and stir. Cool and strain the finished marinade. Pour the marinade over the meat, stir and top with chopped onions and parsley and dill.

Circe
Ingredients:
* 1 glass of water
* 1/2 cup wine vinegar
* 12 juniper berries
* 1 teaspoon coriander
* salt and black pepper to taste

Cooking method:
Mix water and wine vinegar, add crushed juniper berries, coriander, salt and black pepper. Mix well.

Chilean marinade
Ingredients:
* 2 cups cherry plum paste
* 1 glass of wine (for white cherry plum - white, for red cherry plum - red)
* 2 sprigs of tarragon
* 1 teaspoon turmeric
* 1 pod hot pepper
* salt to taste

Cooking method:
Dilute cherry plum paste with wine and mix well until a homogeneous mass is formed. Add tarragon sprigs, turmeric, salt and chopped spicy bell pepper and stir.

recipe Tasty_fast_deal

1. Fresh, high-quality and young meat does not need to be marinated. Just salt and pepper it before frying it. But if you want to give such meat a rich aroma and unusual taste use any of these marinades. Chicken can be marinated for only half an hour, while pork, beef and lamb can be marinated for 1-2 hours.
2. Middle-aged meat or meat of which you are not sure of the quality should be marinated for longer. This will soften the fibers and make the kebab juicier. The minimum time for marinating chicken is 2 hours, - 4 hours, beef and lamb - 6 hours.
3. Not only old, but also young meat can be easily marinated for a day or even two. Ingredients in marinades, in particular onions, have antibacterial properties. This means that the meat will be stored longer.
4. You can marinate meat at room temperature. But if it should stay in the marinade for more than two hours, then it is better to put it in the refrigerator.

The best marinades for barbecue

All ingredients in the recipes are designed for 2 kg of meat. Marinades are suitable for chicken, pork, lamb.

youtube.com

Onions are an essential ingredient in almost all marinades. It gives the kebab a rich flavor, so there is no need for a large number spices.

Ingredients

• 500 g of onions;
• salt to taste;

Preparation

Cut the onion into several pieces and puree with a blender. Season the meat with salt and pepper, add the onion and mix well. To prevent onions from burning during frying, lightly blot each piece of meat with a paper towel before cooking.

tastylive.ru

Meat marinated in this way turns out to be very tender. And thanks to the seasonings, the kebab will smell very tasty.

Ingredients

• 1,700 g of onions;
• 1 ½ tablespoon of suneli hops;
• salt to taste;
• 1,700 ml of low-fat kefir.

Preparation

Chop the onion finely, transfer to a deep container and slightly remember to make the juice stand out. Add seasoning and stir. Then add the meat and mix well again. Pour in, cover and shake until the meat is completely covered with marinade.

povar.ru

Carbonated mineral water softens meat fibers. As a result, the shish kebab turns out to be juicy, tender and - due to garlic and spices - aromatic.

Ingredients

• 500 g of onions;
• 1 tablespoon vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• 5 cloves of garlic;
• 1 liter of sparkling mineral water.

Preparation

Chop the onion into rings and place over the meat. Add oil, spices and minced garlic and mix thoroughly. Pour mineral water over the meat and leave to marinate.

man-advice.ru

Thanks to this marinade, the meat will acquire a delicate mint aroma and a pleasant spicy taste.

Ingredients

• 1 ½ tablespoon of kebab seasoning;
• salt to taste;
• 3 bunches of mint;
• 500 g of onions.

Preparation

Sprinkle the spices over the meat and mix well. Line the bottom of the container in which the kebab will be marinated with some mint. Place some of the meat on top and cover with mint. Repeat layers until you run out of ingredients. The last layer should be mint. Half an hour before the end of the marinating, add the sliced ​​rings and stir.

postila.ru

Tomato juice also perfectly softens meat fibers. It will make the shish kebab not only tastier, but also more unusual: the meat will acquire a beautiful reddish tint.

Ingredients

• 500 g of onions;
• 1 tablespoon kebab seasoning
• salt to taste;
• ground black pepper - to taste;
• 3-5 cloves of garlic;
• 1 ½ l tomato juice.

Preparation

Add chopped onions, spices and minced garlic to the meat. Fill in tomato juice, cover the container with the meat with a lid and leave to marinate.

kuhny-mira.ru

Good quality mayonnaise makes the meat juicy and flavorful. Perhaps that is why marinades with are so popular.

Ingredients

• 300 g of onions;
• 500 ml mayonnaise;
• 1 tablespoon curry
• salt to taste;
• ground black pepper - to taste.

Preparation

Use a blender to puree the onion. Add mayonnaise, onion puree and spices to the meat and mix well.

willcomfort.ru

This recipe will be especially appreciated by beer lovers, as the meat will acquire a slight malt smell. Better to take a live one. Just keep in mind that a poor-quality drink will ruin the taste of the kebab.

Ingredients

• 500 g of onions;
• 3 cloves of garlic;
• 2 teaspoons ground coriander
• 2 teaspoons of paprika;
• salt to taste;
• ground black pepper - to taste;
• 750 ml of beer.

Preparation

Add chopped onions, garlic and spices to the meat. Stir and top with beer.

There are as many people in the world who love fragrant meat fried over an open fire, there are just as many ways how to marinate a kebab. Marinades make meat softer, give ready meal various shades of aromas. They are, as a rule, a mixture of all kinds of spices, oils and other products. Marinating meat for barbecue is a whole science. It is full of a lot of nuances and its well-established characteristics.

A bit of theory

Every person who considers himself an expert in the field of kebabs must somehow solve the issue of cooking juicy, tender and delicious meat... This is especially true if you have to work with frozen meat.

Marinating meat for barbecue is the so-called chemical method softening tough meat. During this process, the protein network of the product is destroyed. In addition, marinating reduces the cooking time of the product.

All kinds of marinades are traditionally divided into three main groups:

• acid-based marinades;
• enzyme-based;
• dairy products.

All marinades with different effectiveness affect the protein structure of meat

• vinegars;
• guilt;
• lemon (lime) juice;
• tomatoes.

Fermenting marinades naturally "age" meat by softening muscle fibers and connective tissue, thus reducing its toughness. The effect of this method of pickling depends on the enzymes contained in a number of fruits: pineapple, papaya, kiwi, figs and others.

The useful work of these enzymes at normal temperatures is negligible. But at temperatures (60-70 degrees Celsius) in the initial stage of cooking barbecue, their effect is maximal.

Fermented milk products (katyk, kefir, natural yogurt) acidify meat only slightly. They do not make the surface in contact with the marinade harder, as is the case with sour marinades.

Calcium also plays an important role in softening and “aging” meat, which is present in large quantities in dairy products. It activates enzymes found in meat, those that break down proteins.

It is necessary to clearly understand that not every meat is marinated. Traditionally, it is believed that a kebab, for example, made from lamb, does not need marinade at all. Its aroma is so recognizable that the presence of other flavors will only ruin everything. Pork, like beef, lamb, even poultry, just needs to be properly marinated. Otherwise, the kebab from them will turn out to be dry, tough and completely tasteless.

You also need to take into account the compatibility of different spices both with each other and with the product used, other components of the selected marinade.

One more important point- whether it is necessary to salt the kebab at all, when to salt and what salt to use at the same time. Most often, ready-made kebabs are salted, but it is better to cook coarse salt. Fine salt the dish is easy to oversalt.

And finally - the basic "kebab" wisdom, the answer to the question - "how much to marinate the kebab and at what temperature?" The main thing here is not to overdo it over time. Long-term presence of meat in the marinade will lead to its tastelessness, decomposition into fibers.

The simplest ways to marinate meat for barbecue

Let's start with the most simple options marinades. After properly preparing the meat for the future kebab, cutting it into portions, it can be marinated as follows:

• soak for 12 hours in kvass or kefir, while older meat (from adults) must be soaked for a day or more;
• mix with good wine vinegar or citric acid solution and keep in the refrigerator for about two hours;
• prepare and use a mixture of lemon juice with parsley, ground black pepper, salt;
• soak in a mixture of cool drinking water and kvass, taken in half, with the addition of a small amount of honey and finely chopped onions;
• just mix with onion gruel (chop with a blender), while taking onion about a quarter of the meat mass;
• for kebabs in sour cream - pour the meat with either pure sour cream, or its mixture with natural yogurt with the addition of ground ginger and salt.

Dry marinades for meat

Classic vegetable marinade

You will need:

• two carrots;
• two onions;
• five cloves of garlic;
• 100 g peeled kernels walnut;
• two tablespoons of tarragon greens, parsley;
• 50 g butter.

You can effectively marinate meat for barbecue using classic marinade, popular in pre-revolutionary Russia. For it, you need to finely chop carrots, onions, chop garlic cloves, walnut kernels through a press. Chop parsley and tarragon as small as possible. Mix all.

Then add softened butter... Mix everything thoroughly. The prepared marinade can be used for any meat and poultry.

Dry mix in Uzbek

You can deliciously marinate lamb skewers in the following onion-based mixture. Meat, chopped in portions, must be salted, seasoned with ground black pepper, then mixed with finely chopped onions, cilantro. Put everything in a saucepan, tamp it tightly and set aside in the refrigerator for six hours.

The second option for this marinade is to mix pieces of lamb with chopped onions, ground black pepper, coriander, and cumin in a mortar. Further actions are the same. Many experts consider this marinade for lamb kebab to be the best.

Recipes for marinating kebabs based on vegetable oils

Option 1

You can quickly marinate beef or lamb kebabs as follows. You should mix half a glass of vegetable oil with onion gruel, ground black pepper, chopped garlic through a press. Mix everything, salt. Then pour the marinade over the pieces of meat and let stand for about half an hour.

Option 2

You can also quickly and correctly marinate a kebab by mixing vegetable oil with ground red pepper (take to taste). Let the meat filled with this marinade stand for about an hour.

Option 3

The classic way quickly marinate meat (beef, pork or lamb). In a blender bowl, grind a couple of onions with a small amount of water. Massage the pieces of the future kebab with onion gruel in a separate bowl, adding a little mustard. Add some vegetable oil. Mix.

Use black peppercorns for flavoring. They need to be quickly heated in a frying pan, then crushed with the flat side of a knife and added to the marinade. Instead of black pepper, you can use chopped star anise (star anise), cumin, tomato juice, or puree. Marinating time - from half an hour to several hours.

Different marinades for a delicious barbecue

Special (for lamb)

You will need:

• a couple of small onions;
• a pound of ripe tomatoes;
• a clove of garlic;
• dill, basil, cilantro;
• cumin, coriander, black peppercorns;
• salt.

To prepare the marinade, grind salt and spices in a mortar. Take two tablespoons of salt, one tablespoon of coriander, a pinch of cumin, and a few peas of black pepper. Scald tomatoes hot water, remove the skin. Then skip them in a meat grinder, together with onions, herbs, garlic. Pour pieces of lamb with the resulting mass, cover with something. Keep in the cold for at least an hour.

Marinade in azerbaijani

You will need:

• a bunch of dill, parsley;
• salt;
• black peppercorns;
• a pair of onions;
• a teaspoon of dried barberry;
• 50 ml wine vinegar.

Meat, chopped as "on a shashlik", should be placed in a glass dish, salt, seasoned with black pepper, ground with a mortar. Add finely chopped greens, onions, sprinkle with barberry, pour in wine vinegar. Mix everything, close the lid. Leave in the refrigerator for four hours.

Marinade in Tatar style

You will need:

• half a glass of milk whey;
• a glass of white table wine;
• half a glass of gooseberry juice;
• half a glass of olive oil;
• half a dozen garlic cloves;
• one onion;
• celery stalk;
• 50 g of dried basil leaves.

An excellent, albeit complex marinade. In a separate glass container, mix white wine, whey, olive oil with gooseberry juice. Chop vegetables finely, chop the basil, add to the marinade. To mix everything. Season with salt and season with ground black pepper. Marinate the meat in the prepared mixture for at least three hours in a cool place.

Quail barbecue marinade

For a marinade for dozens of quails you will need:

• 4 liters of drinking water;
• salt;
• zira;
• coriander.

Grind with a knife or with a mortar two tablespoons of salt, one tablespoon of coriander, a pinch of cumin. Pour spices in a large bowl with four liters of water. Stir salt and spices thoroughly.

Peel the quail, rinse, place in a pickling solution for half an hour.

BBQ Marinade

A good option for grilling or grilling lamb, pork ribs, steaks, chops.

You will need:

• thyme, oregano, coriander, dried celery, ground chili - one teaspoon each;
• basil, dried onions, mustard powder, dried garlic - two teaspoons each;
• paprika powder - two tablespoons;
• brown sugar, hot red pepper, cumin, ground black pepper - half a teaspoon each;
• two crushed bay leaves.

Grind all spices with herbs in a mortar. Grate ribs or steaks with the resulting mixture. The remnants of the marinade can be put in a jar and stored for at least two months.

Marinade based on red wine

Classic mix for marinating beef, lamb. The spice combination can be altered for different flavor variations.

You will need:

• half a glass of olive oil;
• half a glass of table red wine;
• juice from one lemon plus its zest;
• a small bunch of arugula;
• half a shallot onion;
• half a dozen sprigs of parsley, oregano, basil, mint, sage;
• a mixture of different types of peppers.

First you need to separate the leaves from the branches of all the herbs, then chop them. Finely chop the onion, like the arugula leaves.

Mix in one bowl all the herbs, wine, oil, lemon juice with zest. Season with a mixture of peppers to taste. Marinate pieces of lamb or beef with this mixture for at least six hours

Marinade can be used to grease the shish kebab during cooking.

In conclusion, how much pickled kebab is stored. It all depends on the used marinade.

So, for example, the aging period of meat in marinades with vinegar does not exceed 12 hours.

If fermented milk products were used during pickling, the holding period in the refrigerator is no more than a day.

For a maximum of 2 days, you can store a kebab marinated with sparkling water. Kebabs aged in dry marinades are stored for more than two days.

Meat processed with the simplest marinades can be frozen in the refrigerator for several days. When using preservatives, the shelf life in the freezer can be weeks or months. True, it will no longer be quite a barbecue, but rather just pickled meat.

7 ways to make beef soft

How to marinate beef for softness?

There are many ways to cook beef. This is healthy and tasty meat, but it does not always turn out soft from the housewives. If you have a couple of hours before cooking, you can marinate the beef for tenderness according to our recipe. And below I will tell you how to make beef soft and without marinating.

Beef marinade (for softness)

Method 1. Marinated beef with vinegar.

For 1 kg of beef. Cut the meat into pieces or a whole piece. We marinate for 1 hour.

• 1 onion (cut into half rings)
• 3-4 tablespoons of vinegar 9%
• 1 teaspoon granulated sugar
• ground pepper to taste
• half a glass of water and a little sunflower oil
• ATTENTION! do not salt the meat - marinate without salt! We'll add salt while cooking.

Leave the beef in the marinade for 1.5-2 hours. Next, beat off the meat with a hammer and cook according to the recipe. The marinade is suitable both for baking in the oven and for frying in a pan.

Method 2. Beef marinated in kefir.

For 1 kg of beef. It is better to cut the meat into pieces as you cook (finely or in steaks). Marinate for 30 minutes to 1 hour.

• 0.5l kefir
• 200g mineral water
• onion ringlets
• salt, pepper to taste

This marinade is suitable for frying in a pan and for stewing.

Method 3. Marinated beef with mustard.

For 1 kg of beef. It is better to cut the meat into pieces as you cook (finely or in steaks). We marinate for 1 hour, then we do it according to the recipe.

• 1 tablespoon mustard
• 3 tablespoons sour cream or mayonnaise
• onion and garlic (if prescription)
• ground pepper, salt

Marinade is suitable for frying beef in a pan.

Method 4. Beef marinated in beer.

For 1 kg of beef. We take:

Salt and pepper. Knead the meat or coat and marinate in the refrigerator in a saucepan or bag for 1 hour. Then fry over a fire or in a frying pan. You can also bake meat in the oven, for example, in foil or in a sleeve. The beef will turn out to be unusually soft!

Method 5. Marinated beef in sea buckthorn juice.

Even not very successful beef can be cooked very soft and juicy. Cut the beef into steaks, in chunks 2 cm wide and the size of your palm, so that you can fry it later.

• 1 glass of sea buckthorn juice
• salt, pepper to taste

Salt and pepper the meat and put it in a bowl. Fill the meat with 1 glass of sea buckthorn juice (sour, best). We soak the meat for 40-60 minutes. Then heat the pan with a little sunflower or olive oil. Fry on 2 sides for 5 minutes to form an appetizing crust. Then close the lid, reduce the heat to a minimum and simmer until tender, about another 40 minutes. Turn the pieces over once, in the middle of stewing.

The beef will come out very juicy and soft! And sea buckthorn juice will add a unique touch to your dish!

Method 6. Marinated beef with kiwi.

In general, acid is needed for the softness of meat. But vinegar, if overexposed, can backfire and the meat will become tough, like a sole.

Marinade for 1 kg of meat.

• kiwi - 2 pcs. peel and grate
• We will cut 1-2 onions into half rings
• salt and pepper the marinade

Parsley goes well with beef. Spread the marinated meat well, put in a container with a lid and refrigerate for 2 hours. Next, cook according to the recipe, in pieces or bake big chunk in the oven.

The meat will become deliciously tasty and tender!

Method 7. Marinated beef with tomato (tomato marinade).

For 1 kg of beef. Cut the meat into pieces or a whole piece. We marinate for 1-2 hours.

Make a marinade:

• tomato paste 2 table. spoons
• garlic 4 cloves pass through a press
• 2 medium onions cut into half rings
• sweet pepper 1/2 pc. chop on small cubes or thin straw
• pepper with black and red pepper
• add 1 teaspoon of salt and 1 pinch of hops-suneli
• and finely chopped herbs (parsley, basil, thyme)

Coat the beef with marinade, put in a saucepan or container with a lid and keep in the refrigerator for 1-2 hours. Next, you can bake the beef in the oven, for example, in foil or in a sleeve.

How to cook soft beef.

It will take time for the beef to turn out soft, for example in goulash. We defrost the beef "on our own", no defrosting in the microwave. Cut the meat into pieces and rinse. Put the meat in a frying pan or stewpan and pour enough water to cover the meat. DO NOT SALT!(unless otherwise indicated in the recipe, for example, you can add salt with sea buckthorn juice when pickling) Simmer for 1 hour on low heat. Next, we cook according to the recipe.

You can salt the meat after 1 hour of marinating. So that it absorbs the salt.
Meat cooked in this way is sure to be soft.

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(module Marinades for meat)

Barbecue cooking has long been a tradition in the spring-summer season. Without it signature dish not a single trip to nature, dacha, out of town is done. Juicy and tasty pieces meat cooked in the fresh air - what could be better on weekends or holidays?

One of the secrets of making the perfect kebab lies in the ability to properly marinate prepared meat. The marinating process is usually long, but what to do if there is not much time, and you are planning a spontaneous departure for barbecue? There is a way out: this article contains the best methods, tips and tricks for cooking quick marinade for pork kebab.

Revealing the secrets of quick marinating pork

Many kebab lovers are sure that pork should be marinated as long as possible, and the speed of this process will not in the best way affect the quality of the dish. This is not true. Long soaking of meat (a day or even more) leads to the release of all juices from pork, which negatively affects its taste and juiciness.

Here are the main secrets with which you can marinate pork in a matter of hours:

• Pork at room temperature will be marinated in just one hour, completely absorbing aromatic sauce... Meat should not be frozen or chilled. It is necessary that it is completely thawed, in this case, the pork will be quickly saturated with seasonings and spices. The time for marinating chilled meat is doubled, frozen meat quadrupled.
• It is advisable to use "young" pork. Such meat itself is softer and more tender, therefore it is marinated much faster.
• Pork meat should be cut across the fibers. So it will marinate faster and fried better, will be soft and tasty. Particular attention should be paid to ensuring that there is a fat layer in each piece.
• Sour marinade affects pork meat much faster. Therefore, products containing acid should be chosen as ingredients: fermented milk, lemon juice, dry wine.

The secret to the perfect kebab is the right choice of meat

The best ways to quickly marinate pork

So top better ways quickly marinate the meat for a tasty and aromatic pork kebab.

Mineral water

One caveat: mineral water should be highly carbonated. Otherwise, it can be water of absolutely any brand and composition (even medical-table and medicinal).

Additional ingredients: spices, onion, meat seasoning.

The amount of water directly depends on the amount of meat: it must be completely covered with water. Poured pork with the addition of spices and onion chopped into rings should be slightly crushed with your hands and left in the container for about an hour or two. This time is enough for it to be saturated with minerals, and carbon dioxide effectively affects the fibers, making them softer. The result is soft, incredible tasty dish.

If onion is indicated in the marinade, it is recommended to add it as much as possible.

Onion juice

Perhaps one of the most affordable and simple ways marinate meat for barbecue. Onion juice perfectly softens, flavors pork, without overdrying it and without destroying the structure of meat fibers.

Additional ingredients: bay leaf, a pinch of ground black pepper, a tablespoon of salt and vegetable oil.

Chop the onion to a state of gruel. Stir with pieces of meat, pepper, add 2-3 bay leaves, pour in vegetable oil. Stir and put in a cool place for two hours. Salt before cooking.

Kefir

This is a fairly common and easy way to prepare pork for frying. Kefir gives meat a unique tenderness and excellent taste. Better to choose milk product high fat content.

Additional ingredients: onions, a pinch of sugar, spices.

For one and a half kilograms of meat, about half a liter of kefir is taken. The pork is cut, sprinkled with chopped onions, spices, sugar, poured with cold kefir, mixed and left for two hours.

The most common way is to marinate pork in kefir.

Kefir for ribs

If ribs are chosen as the basis for barbecue, then the option of a quick kefir marinade will come in handy.

Additional ingredients: onions, garlic, soy sauce, condiments and spices.

The ribs are washed, dried and cut into pieces along the bone. The onion cut into rings is placed in a saucepan and kneaded with your hands. Soy sauce, kefir, squeezed garlic, spices are added to it, everything is mixed. The ribs should be soaked in the marinade and left for an hour.

Many people prefer juicy kebab ribs

Mayonnaise

Want to achieve spicy taste and an exquisite spicy aroma? Feel free to use mayonnaise as a marinade. In addition, the effect of mayonnaise on meat is faster than when using kefir. It is not necessary to completely immerse the meat in the sauce, it is enough just to smear the pieces with it.

Additional ingredients: spices, onions.

The prepared pork is sprinkled with spices, mixed, and left for 15 minutes. After the pieces are saturated with the aroma of spices, they are coated with mayonnaise, and onions, cut into thin half rings, are added to them. The resulting mass is mixed by hand and put into the refrigerator for one hour.

Vinegar

Vinegar works best as a marinade for pork skewers.

Additional ingredients: sugar, onions, cool water.

Pork, washed and cut into pieces, is rubbed with spices. 4 tablespoons of vinegar are diluted with 8 tablespoons of water, sugar is added there. The meat is poured with the prepared mixture, sprinkled with onions, mixed and sent to the refrigerator for 1-2 hours.

Lemon

One of traditional recipes marinade for barbecue. Gives the dish a spicy sourness.

Additional ingredients: onions, herbs and spices. For 2 kilograms of meat, about 100-120 grams is taken. lemon. Sliced ​​lemon is mixed with sliced ​​onion half rings. Meat and spices are added to the lemon-onion mixture, everything is thoroughly mixed and put into the refrigerator. Marinating takes 2-3 hours.

Cherry juice

This is a rather original, but a good option for pork marinade, which is perfect for lovers of sweet sauces. At the same time, the meat turns out to be incredibly juicy, tasty and aromatic.

Additional ingredients: salt to taste, sweet paprika, dry red wine.

Chopped pork (about 3 kg.) Is placed in a saucepan, sprinkled with paprika (about 1 tablespoon). The meat is left for 20 minutes. After that, 200 ml is poured. cherry juice and 100 ml. guilt. The kebab base is mixed by hand and left for another 90 minutes. At the end, salt is added to taste.

For the marinade, it is better to choose concentrated cherry juice.

How to quickly marinate pork skewers? Important: the more aggressive the ingredients in the marinade, the less time it will take to marinate.

Recipes for original express marinades for pork

Preparation time pork meat frying using any of these delicious marinades takes from half an hour to one hour. This time is more than enough time for the pork to be completely saturated. These are these proven and successful recipes:

• Wine Marinade. The base of the marinade is a bottle of dry red wine (also suitable for marinating beef and lamb). Pieces of meat are poured with wine an hour before cooking.
• Marinade "dry". There is nothing simpler: the sliced ​​meat is folded into a bag, the packaging is poured into the same meat seasoning... The bag is tied and shaken. Pork marinated in own juice while maintaining juiciness and flavor.
• Fruit marinade. This method of pickling can rightfully be called extreme. Perfect for those who like experimentation and unusual taste sensations. It is extremely important to observe the cooking time strictly: 10 minutes in the marinade will make the pork tender and soft. But after 20 minutes, the meat will turn into a slimy mass, unsuitable for frying. The speed of action is due to the fact that fruit acids are a very concentrated product. For the marinade, you will need ripe kiwi fruits, cut into circles. They should shift the meat and detect the allotted 10 minutes.
• Tomato Marinade. Another quick pork marinade is tomato-based. Pieces of meat are poured with tomato juice so that they are completely covered with it. Juice can be replaced with slightly salted tomato paste... The safest option is tomato sauce, which contains apples and spices (for example, Krasnodarskiy). Fans of spicy food can use adjika - in half an hour the pork will marinate perfectly.
• Beer marinade. An old but proven and effective recipe. Pieces of pork and onion sliced ​​into rings are poured over with beer and left for about an hour. The result is a soft and tender kebab.

Remember: for any method of marinating, it is advisable to salt the meat at the very end. This trick will help him maintain juiciness and amazing taste.

Quickly marinating pork for barbecue is not only possible, but also very simple. Almost all quick marinade foods can be found in the refrigerator. Any kind of marinade can be diversified by adding your favorite seasonings or spices. But, whichever method is chosen, following our advice and recommendations, you will get the most aromatic, tasty and juicy shish kebab. And an outdoor picnic with a skillfully prepared dish will be remembered for a long time.