8 ways to marinate meat for barbecue

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Buying a tightly packed bucket of barbecue and not bothering in our time is as easy as shelling pears, but we vote for the return of traditions!

You can marinate kebabs in vinegar, in kefir, in tomato and pomegranate juice, in wine, in lemon with basil, with apples, cherry plums and red currants … In general, everything that has high acidity is used.

General information

• Beef and lamb are cut into small cubes, pork can be cut coarser, and it takes the marinade well.
• Lamb is the most difficult to cook, it has a specific smell. It is not easy to choose good meat and marinate it in a way that tastes good.
• Onions and herbs for the marinade need to be slightly crushed with your hands so that all this gives juice.
• Meat is marinated in enamel, glass or ceramic dishes.
• When the layers of meat are stacked, cover them with a plate and put a load (you can put a jar of water).
• The amount of ingredients required is usually determined by taste and by eye.

Kebab in kefir

Ingredients

• 1 kg of pork;
• 1 liter of kefir;
• 2-3 medium onions;
• salt, pepper, cilantro to taste.

Preparation

We put a layer of meat, onions, cilantro in the dishes, salt, pepper, fill in with kefir. Then again a layer of meat, a layer of onions, and so on. We marinate for a day in a cold place.

The meat will turn out to be very tender, so this cooking method is suitable if children go with you to nature.

Kebab marinated with lemon and regan (basil)

Basil and regan are two names for the same fragrant herb, which is great for making salads, as well as for marinating kebabs, although not everyone will like its sharp taste and smell.

Ingredients

• 1 kg of tenderloin;
• 1 lemon;
• basil, onion, salt, pepper - to taste.

Preparation

Put a layer of meat, a layer of onion, a layer of basil in a saucepan, add salt and pepper. We take one lemon, squeeze the juice out of it, and throw the lemon into the meat too. Then the next layer: meat, onion, basil, lemon. We put in the refrigerator for eight hours. If you store such meat for more than a day, the kebab will have a pronounced lemon flavor, which not everyone will like.

Kebab in tomato juice

Ingredients

• 1 kg of meat;
• 2-3 medium onions;
• salt, pepper - to taste;
• tomato juice (enough to lightly coat the meat).

Preparation

Put meat and onions in a saucepan, add salt and pepper. We mix everything with our hands, fill it with tomato juice, put the load on top and send it to the refrigerator for 6-8 hours.

Pork in white wine

Ingredients

• 1 kg tenderloin;
• 2-3 medium onions;
• salt, pepper - to taste;
• ½ glass of dry white wine.

Preparation

We put all the products in a saucepan, mix thoroughly with our hands, fill with wine (the cheaper it is, by the way, the better). We put it under the load in the refrigerator for four hours.

Beef in red wine

Ingredients

• 1 kg of tenderloin;
• 2-3 medium onions;
• garlic;
• salt, red pepper - to taste;
• ½ glass of dry red wine.

Preparation

We put the meat in a saucepan, add the onion, cut into rings, and chopped garlic, add salt, pepper, fill with wine. We leave for 3-5 hours in the refrigerator.

Caucasian shish kebab (from lamb)

Ingredients

• 1 kg of lamb loin;
• 2-3 medium onions;
• garlic;
• salt, black and red ground pepper - to taste.

Preparation

Put the meat in a saucepan, add salt and pepper, mix with grated onion and chopped garlic, pour with lemon juice. We put in the refrigerator for 6-8 hours.

Chicken skewers in grape vinegar

Ingredients

• 1 kg of chicken;
• 2-3 medium onions;
• black and red ground pepper, salt - to taste;
• 40 g of grape (wine) vinegar.

Preparation

Mix all the ingredients and leave to marinate in the refrigerator for 2-3 hours.

Salmon shashlik in lemon juice

Ingredients

• 500 g salmon;
• 2 lemons;
• vegetable oil;
• fresh ginger
• water
• salt, sugar, black pepper - to taste.

Preparation

First, prepare the marinade: mix lemon juice, a little lemon zest, pepper, salt, chopped ginger, sugar, water.

We string pieces of fish and cherry tomatoes onto wooden skewers, put them in the marinade for two hours. We fry such kebabs on a wire rack, grill or brazier.

When grilling a kebab, sprinkle it with marinade, half diluted with water. This will make the meat very juicy.