How to marinate meat for kebabs

What could be better than a trip to nature with friends? Singing songs with a guitar, looking at a fire or enjoying the singing of birds - all this brings people together. Rarely, when such events take place without a kebab, for this reason you need to learn to pickle it correctly. There are basic, traditional recipes, including marinade based on vinegar or mayonnaise. However, not everyone knows that there are other technologies that allow to marinate shish kebab in tomato, lemon and even pomegranate juice.

Acetic marinade

As mentioned earlier, the recipe is considered basic. Win-win option as in the case of pork, and beef, lamb, chicken.

• meat (optional) - 2.2 kg.
• yellow onion - 3-4 pcs. large size
• seasoning for kebabs - 20-25 gr. (1 bag)
• Table vinegar (concentration 6%) - 260 ml.
• salt, pepper - to taste

1. Cut the meat into medium sized pieces. To make it clearer, each piece must be no less than two matchboxes stacked together.
2. Chop the bulbs into rings or half rings (if you don’t stick them on the skewer). Fry in a frying pan until golden brown to make the juice stand out. After that, move to a pan intended for the marinade.
3. Mix onions with pieces of meat, add a bag of seasoning, mix everything with your hands, carefully rubbing the composition. Pour in the vinegar solution, cover with a lid.
4. Wait for a certain interval during which the meat will marinate. For pork and beef it is 4 hours, for lamb - 5 hours, for chicken about 2-3 hours.
5. When time is up, add some shashlik, only then string it on skewers or put it on a grid. Serve with homemade ketchup, mayonnaise, tartar sauce or cheese.

Marinade from bell pepper

Marinade is not suitable for chicken, it is more designed for pork, beef and lamb. The end result exceeds all expectations: the meat becomes tender, easy to chew, has a sweet aftertaste.

• meat - 2.3 kg.
• onion white - 4 pcs. medium size
• lemon - 1.5 pcs.
• seasoning for pork shish kebab (lamb, beef) - 30 gr.
• Bulgarian pepper - 3 pcs.

1. Divide the meat into pieces, about the size of a box of matches. Cut onions into rings, combine it with meat, add seasoning and mix well with your hands. Cover with a lid, wait half an hour.
2. Peel the Bulgarian pepper, remove the legs and seeds, cut into rings so that you can later put them on the skewer.
3. Start processing lemon. Professional kebabs recommend skipping citrus through a meat grinder along with zest. This needs to be done if you like the peel. Otherwise, remove it, then chop the fruit into porridge with a blender.
4. Combine between the rings of pepper and lemon puree, add the mixture in a saucepan with onions and kebabs.
5. Mix well again, cover with a lid. If possible, use dishes that create a vacuum. The dwell time of the kebab in the marinade is 4-5 hours, if possible, leave the meat overnight.

Creamy marinade

The perfect recipe for those who do not like spicy kebabs, but prefer to enjoy tender pieces in a creamy sauce.The recipe is suitable for chicken and pork, in all other cases, the meat is poorly absorbed composition.

• pork pulp or chicken fillet - 2 kg.
• Thick cream (fat content not lower than 20%) - 1 kg.
• dried basil - 10-12 gr.
• white onion - 3 pcs. medium size
• garlic - 4 teeth
• red, black pepper - to taste

1. Peel the onions and garlic, skip them through a meat grinder, combine harvester or blender to make porridge. Crumble the basil, add it to the onion and add the pepper.
2. Cut the chicken or pork into pieces the size of a matchbox, rub each of the pieces with the mixture and place in a saucepan. Close the lid, wait 1 hour.
3. Combine the remaining sauce mass with cream, send everything to the meat container. Stir future kebab with your hands, marinate in the fridge. Chicken infusion time varies within 2-3 hours, pork - 5-6 hours.

Before frying the skewers, drain the marinade. The meat turns out very tasty, if you fry it on the grill.

Marinade of mineral water

The composition is suitable for all types of meat, the only thing that must be observed is the time of exposure.In no case do not cut it, so as not to spoil the kebab.

• boneless meat - 3 kg.
• mineral water without gas salted - 1.5 l.
• onion - 5 pcs. big size
• sunflower oil - 45 ml.
• mustard - 10 gr.
• champignons - 100 gr.
• salt - to taste
• seasonings (your choice) - to taste

1. Crush the meat into medium pieces (size - 2 matchboxes), rub with spices and salt and rub the mixture thoroughly.
2. Cut the onion into half rings, chop the mushrooms. Pour the vegetable oil into the pan, fry everything until half cooked.
3. Mix the toasted mixture with mustard, dilute with water and transfer the composition to the pan with the meat. Squeeze on top of the plate, put something heavy. Marinate chicken kebab at least 3.5 hours, pork - at least 5 hours.

Pomegranate marinade

The recipe is suitable exclusively for pork pulp and beef tenderloin. The chicken in it is too cloying, and the lamb is dry.

• meat (pork or beef pulp) - 2 kg.
• natural pomegranate juice - 800 ml.
• onion - 6 pcs.
• olive oil - 35 ml.
• coriander - 3 gr.
• pepper, salt - to taste

1. Before you start cooking, you need to wash the meat, and then dry it with paper or cotton towels. After that, chop the tenderloin into pieces of medium size.
2. Cut the onion into thin rings, add it to the meat. Salt, pepper, add coriander. Pour in a portion of pomegranate juice so that it partially covers the meat. Stir, let it brew for half an hour.
3. At the end of time, add the second half of the juice and olive oil, again mix the composition. Place a flat plate in the pan so that it compresses the meat a little. Optionally, you can put a heavy object on top.
4. Cover the container with a lid, send the skewers to the fridge for 4 hours. Throughout the life of the meat every hour and mix it. Do not shorten the exposure time, otherwise the kebab will turn out semi-dry.

Marinade from mayonnaise

Another classic way of marinating meat at home. In mayonnaise, you can cook kebabs from chicken, beef / veal, lamb. As in previous recipes, only the exposure time varies.

• boneless meat - 2.5 kg.
• Mayonnaise 67% - 800 gr.
• onions - 6 pcs.
• garlic - 5 cloves
• seasoning for kebabs - 30 gr.
• salt - at discretion (in addition to spices)

1. Pour seasoning into mayonnaise, mix and taste.If the sauce is not saturated enough, add salt, but do not overdo it. When the granules melt, the concentration will double.
2. Cut the onion into rings, if you plan to stick it on the skewers along with the meat. Otherwise, chop the onions in a puree in a convenient way and mix with mayonnaise. Do the same with garlic.
3. Divide the meat into small cubes (size 7 * 7 cm), send them to the marinade saucepan. Stir, pour the whole mixture into a tight plastic bag and tie it well, so that air does not flow there.
4. Wait for the required interval during which the kebab will marinate. For all types of meat with the exception of chicken (2 hours), it is about 3-4 hours.

Kefir Marinade

The basic recipe for cooking kebabs from chicken, pork, lamb, beef. The longest process of marinating meat at home. If the portions are large, the procedure will take 15 hours or more.

• meat - 3 kg.
• kefir or yogurt - 2 l.
• onions - 6 pcs.
• granulated sugar - 25 gr.
• salt - to taste

1. Cut the meat into pieces, chop the onion in a blender, then add sugar and salt to it. Mix the spices with kefir, pour the mixture into the pan and add the meat.
2. The exposure time for chicken ranges from 12 to 14 hours, in the case of beef, pork, lamb minimum threshold should not be less than a day.

Tomato marinade

To prepare the composition you need to buy a neck or pork pulp. Also, according to the recipe, you can cook chicken wings and thighs on the grill.

• pork - 2.3 kg.
• Onions (preferably white) - 5 pcs.
• corn oil or olive oil - 45 ml.
• pickled tomatoes (homemade twist) - 10 pcs. big size
• Table vinegar (6%) - 60 ml.
• pepper and salt to taste

1. Cut the pork into pieces of the same size, chop the onion into porridge using a combine, grater or blender, mix with meat.
2. Combine table vinegar, oil, salt and pepper in one mass, rub each piece with the resulting sauce. Send the meat to the fridge for 1 hour.
3. After the time, chop the tomatoes in a convenient way (crush with a fork or mince), cover the pork with tomatoes.
4. Cover the container with plastic wrap, press down with a lid. Leave to infuse for at least 4 hours (for pork) and not more than 2-3 hours (for chicken).

Wine marinade

The recipe is bad because the meat is soaked for too long. You need to keep an eye on him, pour in the wine and salt it after the expiration date, which is not very convenient. A positive feature of this method is the ease of preparation and a small list of necessary ingredients.

• dry wine (red or white) - 1 l.
• pork or beef - 2.2 kg.
• onion - 3 pcs.
• garlic - 3 teeth
• spices for shish kebab or cooking meat in the oven - 1 bag (20-25 gr.)
• salt - to taste

1. Cut the meat into small squares or rectangles to speed up the marinating process. Peel the garlic and onions, pass them through a combine or blender. Add spices, mix porridge with meat.
2. Shake the skewers in the food film or move them into the bag, close well so that air does not flow. Wait about an hour.
3. After this period, send the meat to the pan and pour the wine. Pickling time is 6-7 hours. During this period, the beef / pork will be soaked in wine sauce, so you need to constantly add it. Optionally, you can add salt to the meat just before frying.

There are at least 9 best recipes, how to pickle meat for shish kebab at home.Moreover, each method is different from the previous one, you can experiment, surprising your friends with your culinary skills. Reduce or increase the number of ingredients, based on the total volume of meat, keep proportions.

Video: kebab from the chef of the restaurant Caucasian cuisine