How to marinate kebab meat

What could be better than a trip to nature with friends? Singing songs with a guitar, watching a bonfire or enjoying birdsongs all bring people together. It’s rare when such events take place without barbecue, for this reason you need to learn how to pickle it correctly. There are basic, traditional recipes, including vinegar or mayonnaise marinade. However, not everyone knows that there are other technologies that allow you to marinate kebabs in tomato, lemon and even pomegranate juice.

Vinegar marinade

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

• meat (optional) - 2.2 kg.
• yellow onions - 3-4 pcs. large size
• seasoning for barbecue - 20-25 gr. (1 sachet)
• table vinegar (concentration of 6%) - 260 ml.
• salt, pepper - to taste

1. Cut the meat into medium sized pieces. To make it clearer, each piece should be no less than two matchboxes stacked together.
2. Grind the bulbs in rings or half rings (if you do not stick them on a skewer). Fry in a frying pan until golden brown to highlight juice. After that, move to the pan intended for the marinade.
3. Mix onion with pieces of meat, pour a bag of seasoning, mix everything with your hands, carefully rubbing the composition. Pour in vinegar solution, cover.
4. Wait for a certain period during which the meat is pickled. For pork and beef, it is 4 hours, for lamb - 5 hours, for chicken about 2-3 hours.
5. When the time runs out, salt the kebab, only then string it on skewers or put on the wire rack. Serve with homemade ketchup, mayonnaise, tartar sauce or cheese.

Bell pepper marinade

Marinade is not suitable for chicken, it is more suitable for pork, beef and lamb. The end result exceeds all expectations: the meat becomes tender, chews easily, has a sweet finish.

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

1. Divide the meat into pieces the size of a two box of matches. Cut onion into rings, combine it with meat, add seasoning and mix well by hand. Cover, wait half an hour.
2. Peel the bell pepper, remove the legs and seeds, cut into rings so that you can later put them on the skewer.
3. Start processing the lemon. Professional skewers recommend passing citrus through a meat grinder along with the zest. This must be done if you like peel. Otherwise, remove it, and then chop the fruit into porridge with a blender.
4. Combine the rings of bell pepper and lemon puree, add the mixture to a pan with onions and barbecue.
5. Mix well again, cover. If possible, use cookware that creates a vacuum. Barbecue time in the marinade is 4-5 hours, if possible, leave the meat all night.

Creamy Marinade

An ideal recipe for those who do not like spicy kebabs, but prefer to enjoy tender slices in a creamy sauce. The recipe is suitable for chicken and pork, in all other cases, the meat does not absorb the composition well.

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

1. Peel the onions and garlic, pass them through a meat grinder, combine or blender to make porridge. Crush the basil, add it to the onion and add the pepper.
2. Cut the chicken or pork into pieces the size of a matchbox, grate 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 a container with meat. Stir the future kebab with your hands, put in the refrigerator for pickling. Chicken infusion time varies within 2-3 hours, pork - 5-6 hours.

Before grilling kebabs, drain the marinade. The meat is very tasty if you grill it.

Mineral water marinade

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

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

1. Grind the meat into medium pieces (size - 2 matchboxes), grate with spices and salt, carefully rub the mixture.
2. Cut the onions in 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 meat pan. Compress on top with a plate, put something heavy. Marinate chicken kebab for at least 3.5 hours, pork for at least 5 hours.

Pomegranate pickle

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

• meat (pork or beef pulp) - 2 kg.
• natural pomegranate juice - 800 ml.
• onions - 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. Then grind the tenderloin into medium sized pieces.
2. Cut onions into thin rings, add it to the meat. Salt, pepper, pour coriander. Pour some of the 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. If desired, you can put a heavy object on top.
4. Cover the container with a lid, send the barbecue in the refrigerator for 4 hours. Take the meat every hour and mix it throughout. Do not shorten the exposure time, otherwise the kebab will turn out semi-dry.

Mayonnaise Marinade

Another classic way to marinate meat at home. In mayonnaise you can cook kebab of chicken, beef / veal, lamb. As in previous recipes, only the exposure time differs.

• boneless meat - 2.5 kg.
• mayonnaise 67% - 800 gr.
• onions - 6 pcs.
• garlic - 5 cloves
• seasoning for barbecue - 30 gr.
• salt - optional (in addition to spices)

1. Pour seasoning in mayonnaise, mix and taste. If the sauce is not saturated enough, add salt, but do not overdo it. When the granules melt, the concentration doubles.
2. Cut the onion into rings if you plan to stick it on skewers along with the meat. Otherwise, chop the onions in mashed potatoes 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 pan with the marinade. Stir, pour the whole mixture into a dense plastic bag and tie it well so that air does not enter there.
4. Wait for the required interval during which the barbecue will marinate.For all types of meat with the exception of chicken (2 hours), it is about 3-4 hours.

Kefir marinade

The fundamental recipe for the preparation of barbecue 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, the minimum threshold should not be less than a day.

Tomato Marinade

To prepare the composition, you need to buy a neck or pulp of pork. Also, according to the recipe, you can cook chicken wings and grilled hips.

• pork - 2.3 kg.
• onions (preferably white) - 5 pcs.
• corn or olive oil - 45 ml.
• pickled tomatoes (homemade spins) - 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 into one mass, rub each piece with the resulting sauce. Put the meat in the refrigerator for 1 hour.
3. After time, grind the tomatoes in a convenient way (crush with a fork or mince), pour the pork with tomatoes.
4. Cover the container with plastic wrap, press down on the lid. Leave to insist for at least 4 hours (for pork) and no more than 2-3 hours (for chicken).

Wine marinade

The recipe is bad because the meat is soaked for too long. It is constantly necessary to monitor it, add wine and salt after the expiration of the infusion, 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 liter.
• pork or beef - 2.2 kg.
• onions - 3 pcs.
• garlic - 3 prongs
• spices for barbecue or cooking meat in the oven - 1 sachet (20-25 gr.)
• salt to taste

1. Cut the meat into squares or small rectangles to speed up the pickling process. Peel the garlic and onions, pass them through a combine or blender. Add spices, mix porridge with meat.
2. Wrap the kebab in cling film or move it into a bag, close it well so that air does not enter. 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. If desired, you can salt the meat immediately before frying.

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

Video: kebab from the chef of a Caucasian restaurant