Kebab marinade recipes

Lovers of outdoor recreation want to enjoy meat baked over a fire! Thanks to the marinade, the meat acquires a unique campfire aroma. So, what else can you use in a marinade?

Lemon . For 2 kg of meat, half a lemon is enough. Cut the lemon into 0.5 cm thick slices. Squeeze the juice into the meat. The squeezed circles can also be left to marinate. Before grilling the kebab, ask those present if anyone likes fried crispy lemon slices. Sometimes there are people who want to try it. In this case, string the lemon slices onto a skewer like onion rings. You can also use lime.

Onions and mineral water . Tender, fresh meat, tenderloin. No acidic environment is needed. For the marinade, only large quantities of onions, black pepper, a minimum of salt, and bay leaf are used. Other spices are not used so as not to take away the taste of the meat.

Kefir , ayran, yogurt or other fermented milk product. This marinade is very good for pork neck. Kefir makes pork even more soft. Just don’t overdo it, otherwise you’ll get the taste of kefir instead of the taste of meat.

Wine white or red. Tip: marinate only in dry wine.

Beer . This kebab is perfect for a beer party. The only positive thing is cooking shish kebab over coals. A delicious beer aroma spreads over the grill. Advice: use good draft beer with a strength of 3-4 degrees, light or dark.

Soy sauce . Goes well with chicken or red fish. This sauce is simply irreplaceable for grilled shrimp. If you cut chicken breast fillet into small pieces, marinate in soy sauce and fry on skewers, then some people mistake this kebab for pork.

Olive oil . Very good for beef steaks. Marinated in olive oil and spices. The oil envelops the meat and prevents juice from leaking out when frying. And this is a guarantee that the kebab will not turn out dry or tough. In addition, the oil helps to reveal the fullness of the aromas. All spice esters dissolve best only in it, giving off the whole range of odors.

Kiwi . Tenderizes meat very well. The most important thing is not to overdo it. This marinade can take away the flavor.

It can also be used as a sauce: pomegranate or tomato juice .

Fresh herbs wouldn't hurt in the marinade either. But you should know that it should not be chopped, but put several whole sprigs of spices in the marinade.

If you still prefer to marinate meat in vinegar, take a few tips for choosing and using this acidic product:

- Apple cider vinegar . It is easy to distinguish it from the flavored one. The strength of the “correct” one is 4-6%, and the synthetic one is 9%. In addition, a natural sediment in the form of flakes forms in the bottle over several months. This is an indicator of the naturalness of the product.

- Wine vinegar . It is obtained by oxidizing wine. In addition to acetic acid, it contains ether compounds that give a pleasant smell. Classic red wine vinegar is aged in oak barrels for a long time, which gives it a unique aroma. White wine vinegar is softer and more refined. And if you dissolve 1-2 pieces of sugar in a glass of wine vinegar, it can easily replace white wine for any sauce or marinade.

- Balsamic vinegar . It is obtained from special grape varieties grown in northern Italy. It is produced in accordance with strict standards and then matured in oak barrels. The resulting taste is mixed with sour and sweet shades. This vinegar is very concentrated, so you need to use it in small doses (a couple of drops).