Many chefs in our country know how to quickly marinate pork skewers. After all, this dish has long been traditional for us. Especially often it is prepared in the spring-summer season. Although kebabs are often made for winter holidays.
If you do not know how to quickly marinate pork skewers, then we will talk about this in the presented article. From it you will learn how to make such a dish as tasty and juicy as possible.
General information
Before telling you about how to quickly pickle pork skewers, you should tell what this dish is.
shish kebab is traditional dish nomadic peoples of Eurasia. As a rule, it is coarsely chopped lamb or other meat, which is first marinated and then cooked over coals. Most often, this dish is made using metal or wooden skewers, as well as using a barbecue.
Raw material selection
Quickly pickling meat for pork skewers is not a problem. But before that, you should choose the right one. The product should be as fresh as possible, but not paired. Most often, ribs are used for such a dish, as well as meat from the shoulder blades and legs.
It should be especially noted that today not only the most tender pork and fragrant lamb but also beef and even poultry meat. By the way, the last option is the most economical, but no less tasty.
How to quickly marinate pork skewers?
There is currently great amount all kinds of marinades that are used to cook pork, lamb, beef and chicken skewers. Which one to choose for cooking meat on coals is up to you. But in order for such a dish to turn out really tasty, it should be marinated properly.
The first thing a cook needs to know is that the meat for barbecue should be at room temperature. Only in this way will it soak as quickly as possible (in about one hour), absorbing all the seasonings and spices used.
Many cooks mistakenly believe that fast way marinating pork skewers is the wrong way. Therefore, most housewives soak meat product throughout the day and even longer. However, it should be noted that such a process contributes to the release of all the pork juices, which makes it not very tasty and juicy. Therefore, before you start marinating the kebab, the meat must be completely thawed. If you decide to soak frozen pork, then it will take you several hours to soak the pieces with spices and seasonings.
How to marinate pork skewers? Best Recipes
As mentioned above, there are many ways to barbecue. Traditional recipe is one where ordinary mayonnaise is used as a marinade. If you have never made such a dish, then we will describe its cooking process right now. For this we need:
- pork with a small amount fat - about 3 kg;
- olive mayonnaise - 100 g;
- tomato paste - a large spoon;
- table salt, dried dill and pepper - apply to taste;
- white onion heads - 2 pcs.
Meat processing
How to marinate barbecue quickly? The best ways the preparation of such a dish does not require the use of outlandish ingredients.
Before proceeding with the soaking of meat, it is thoroughly washed, cutting off all inedible elements. Then the pork is cut across the fibers so that one piece contains not only meat, but also a little fat. This will make the barbecue more juicy and tasty.
pickling process
After the pork is chopped into long and rectangular pieces, it is laid out in an enamel bowl and flavored with salt, mayonnaise, tomato paste and pepper. Large onion rings and dried dill are also added to the meat.
After mixing all the components with your hands, they are covered with a lid and left aside for 1.5 hours. This time is enough to marinate the meat. But only if it was at room temperature. If you soaked chilled pork, then the indicated time is impossible to double, and if it is very frozen, then quadruple.
Making an onion marinade for pork
Now you know how to quickly marinate pork skewers. The recipes for this dish are very simple.
So, for cooking barbecue you need to purchase:
- hops-suneli - 1.5 large spoons;
- fresh honey - 15 g;
- white onion heads - 8 pcs.;
Cooking process
Before you start marinating pork, it should be properly prepared. I would like to immediately note that meat for barbecue is always processed the same way. Pork is well washed warm water and then remove all veins and films. After that, it is chopped into rectangular pieces. Do it against the fibers.
By the way, it is desirable to cut the meat product while still frozen. Then it should be completely thawed and only then proceed to pickling.
To prepare the marinade, we decided to use onion juice. It is done easily and simply. Vegetables are peeled, and then rubbed on a small grater. After that, they are placed in a not very fine gauze and squeezed hard. Later, fresh honey, suneli hops, ground pepper are added to the resulting juice. All ingredients are thoroughly mixed and the meat product is poured over them.
In this marinade, pork (warm) is soaked for two hours. After that, it is put on skewers and cooked on coals. traditional way. It should be noted that the output is a very tasty, juicy and fragrant dish.
Cherry marinade for pork skewers
Now you have an idea about how to barbecue. Recipes for such dishes should be taken into account.
If you like meat dishes with sweet sauce, then the presented method of cooking barbecue will become your favorite. Pork soaked in it turns out incredibly juicy and tasty. This dish is especially liked by the fairer sex and children. To implement it, we need:
Cooking method
We will not talk about how pork should be processed for barbecue, as we described this process a little higher. As for the marinade, it requires a special approach.
Pieces of pork with a small amount of fat are placed in a deep enamel pan, and then salt to taste and add sweet paprika. In this form, the meat product is left under the lid for 20 minutes. After that, it is poured with dry red wine and concentrated cherry juice.
After mixing the ingredients with your hands, they are closed again and allowed to marinate for 90 minutes. During this time, the meat pieces are completely saturated with the aromas of cherry juice and dry red wine.
Tomato marinade for barbecue
There is nothing difficult in preparing a barbecue marinade. The main thing is to use only ingredients that are compatible with each other and add a sufficient amount of spices.
So, to prepare a meat dinner on the coals, you should purchase in advance:
- pork with a small amount of fat - about 3 kg;
- tomato juice - 150 ml;
- pickled tomatoes (better to use homemade) - 4 pcs. + brine in a volume of 150 ml;
- red onion heads - 2 pcs.;
- salt and pepper - apply to taste.
Marinating meat for barbecue
Pork meat for barbecue should be purchased with a small amount of fat. If you use too fatty a product, then the dish will turn out to be very high-calorie and tasteless. If, on the contrary, you buy meat without fat, then it will simply burn, and it will also be dry and sinewy.
After right amount pork will be purchased, it is well processed and cut into medium pieces. Then it is spiced up table salt and pepper, pour tomato juice and mix thoroughly. After that, they take a few and free them from the hard peel. In the future, they are laid out in a blender bowl and whipped for
The resulting tomato porridge is added to the meat. Brine is also poured into it. For taste and aroma, coarsely chopped red onion rings are placed in the same container.
In conclusion, all the mentioned ingredients are thoroughly mixed by hand, closed and left at room temperature for 1.5 hours. This time is enough for the meat product to absorb part of the marinade and become fragrant and juicy.
After the meat is soaked in tomato brine, it is strung on wooden or metal skewers and then cooked. the classic way on the coals.
How are they brought to the table?
To the table shish kebab pork meat only served hot. It is served to family members directly on skewers or laid out on a plate. It is recommended to use such a dish with a slice of bread, as well as fresh herbs and vegetables.
For more hearty lunch some hostesses serve pork skewers along with side dishes. However, in this case, the dish will turn out to be more difficult for the stomach and high in calories.
Summing up
In this article, you were presented with several ways to quickly marinate meat for barbecue. The marinade recipes described above can be supplemented with your own ingredients, including spices and seasonings.
There are so many delicious recipes out there. juicy barbecue from pork. Fragrant spices are sold in shops and markets, which everyone can choose according to their taste. A good marinade can be made from almost any food that is only stored in your refrigerator.
The fact is that the marinade adds a little sourness and spice to the meat, making its taste brighter, and the meat itself is much softer.
The only thing that is important in the preparation of any marinade is the correct use of dishes. In no case should you cook meat in aluminum or iron utensils, as well as wooden containers. They greatly change the taste of meat. best options there will be glass, clay or enameled containers of sufficient depth and volume.
How to choose pork?
When choosing pork, do not buy frozen. Choose chilled fresh meat. And it is best if you buy young pork, as it is much softer. When buying, pay attention to the color: the lighter - the younger.
Good pork should be uniform and uniform in color. She should not have a rotten and irritating smell, thickened and dried blood, mucus. Its juice is clear.
There are no finger dents in fresh pork. They straighten out very quickly. If the dent remains, the pork is not fresh. The same can be said about her if her color is not pinkish, but yellowish. By the way, it is very easy to find out if the pork was previously frozen. If you press with your finger, then in this place it will change shade.
And do not buy already cut pork. You may be scammed. It is best to cut the pork yourself at home.
most delicious and soft barbecue obtained from pork neck. However, she is quite fat. The ham will turn out dry. To prepare it, you need special recipes. Rigid meat of the scapular part (moreover, not quite tasty). Perhaps the most the best choice- it's a korean.
Rules for any marinade
To prepare delicious marinade pieces need to be cut into small pieces so that they are well fried. Moreover, it is important to cut across the fibers for more fast food. Plus, it will help the meat marinate better.
Since pork is fatty meat, it is not recommended to put oil and fatty foods in the marinade. It is better to give preference to vinegar or lemon, alcohol and a large number Luke. And, of course, spices.
Try to salt the marinade 2 hours before cooking and keep it for at least 5 hours. In most cases, recipes recommend marinating the meat for 10-12 hours.
Recipes for the best marinades for pork skewers
tomato marinade
For tomato marinade prepare in advance two kilograms of pork, two large onions, parsley, dill, 50 grams of tomato paste, a tablespoon of ground paprika, red pepper, black pepper, coriander.
Mix chopped onion rings with finely chopped greens. In a large container put the chopped large pieces meat. Add tomato paste, onion, herbs, spices to it and mix everything well. Pour in water until it completely covers the meat and refrigerate for 8 hours. Salt and leave to marinate for a couple more hours. Next, you can cook a barbecue.
Champagne Marinade
For such delicious unusual marinade you will need as much as 2-3 kilograms of pork, a bottle of dry champagne, 5 onions and spices.
Chopped meat is mixed with onions and laid out in containers. Spices are added and everything is poured with champagne.
Marinated for 7-8 hours and salted before frying.
Marinade with mineral water
For such a marinade, you need 2 kilograms of chopped meat, half liter bottle mineral water, onions, a teaspoon of cilantro seeds, a teaspoon of ground paprika, 100 grams of dried tomatoes, seasoning and salt.
To prepare such a delicious kebab, the meat is laid out in a large container, mixed with onion rings and left until the juice runs out. Next, paprika, cilantro, tomatoes and spices are added to the pork. All this is mixed and filled with mineral water.
Marinated for 10 hours and salted before cooking.
Kefir marinade
You will need half a liter of fatty yogurt, a teaspoon of sugar, 4 large onions and spices.
Two onions are cut into rings, two onions are grated and all this is laid out in a bowl or pan. Sliced meat is laid out on top and mixed with sugar and spices (without salt). Next, pork is poured with kefir, mixed and put in the refrigerator for 10 hours. After that, salt is added to it and aged for about 2 hours.
Vinegar marinade
For vinegar marinade take 2 kilograms of chopped pork, 9% vinegar (5 tablespoons), 1.5 teaspoons of sugar, 3 large onions, 200 milliliters of water and spices to your taste.
Pork is mixed with peppers and onions in the form of rings. Vinegar diluted with water and sugar is poured into the meat. Everything is mixed and put in the refrigerator for 11 hours. The kebab is salted 2 hours before frying.
White wine marinade
For cooking, you will need a glass of good white wine, a teaspoon of coriander, ground black pepper and peas, two bay leaves, and salt.
Chopped meat is placed in a glass bowl or enamel pan. All this is mixed with spices and poured with wine. Aged in the refrigerator for 10-12 hours and salted just before cooking.
pomegranate juice marinade
Pomegranate marinade is quite interesting and tasty. To cook it, for a couple of kilograms of meat you need one glass of real pomegranate juice, onion, cloves and salt, basil.
Chopped pork is divided into 4 parts. The first part in a separate container is seasoned with spices. The second is laid out on onion rings pre-cut and laid in another container. The third part is mixed with greens, the fourth - with cloves. All parts should be left alone for 1-2 hours and mixed. After that fill everything pomegranate juice and let it stand for another 4 hours in the refrigerator. Then salt and everything will be ready for cooking in 2 hours.
Mayonnaise marinade
Mayonnaise marinade is one of the most common and simple. It will require a kilogram of chopped pork, 100 milliliters of mayonnaise, a couple of bay leaves, 3-4 medium onions, spices, lemon, 50 grams of mustard and salt.
The onion is cut into rings and mixed with meat and spices. Lemon juice is squeezed on top. All this is left alone under the lid for half an hour. Next, mayonnaise, mustard and spices are mixed. This mixture is added to the meat and onions and mixed.
This marinade can be kept in the refrigerator for 3 to 5 hours.
Lemon Basil Marinade
Marinade with basil is suitable only for lovers of this herb. Since it has a very pungent odor and a rather peculiar aftertaste, for big company it is best not to choose such a marinade, however.
But if you do, you'll need chopped pork, one lemon for every kilo of meat, a few large bunches of chopped basil, onions, and spices.
This marinade is laid out in layers. A layer of meat is placed at the bottom, then onions, then basil and sprinkled with spices. The process is then repeated until the ingredients run out. After laying out the layers of lemons, the juice is squeezed out and poured on top of the meat.
This marinade is aged in the refrigerator for about 8-10 hours.
Chinese marinade
For a Chinese marinade, you need pork. It must be cut in advance into small cubes (up to 5 centimeters). For 300 grams of pork, one tablespoon of soy, oyster sauces, grated garlic, a teaspoon of black pepper and cilantro is taken.
All ingredients are mixed and cubes of meat are poured with the resulting mixture. In the refrigerator, the container with pork in the marinade is aged for about 4 hours, after which each cube is cleaned of garlic and herbs before cooking to avoid burning and an unpleasant aftertaste.
This barbecue is best served with hot sauce taste.
lemon marinade
Lemon marinade is a very good substitute for vinegar. In fact, the recipe is almost the same. It needs the juice of two lemons, a teaspoon of sugar, spices and spices, large onions and 200 grams of water.
Sliced pork is rubbed with spices (necessarily with black pepper and chili pepper). The onion is cut into rings. Meat and onions are mixed in a container. Separately mixed lemon juice, water and sugar. After this mixture, meat is poured and placed in the refrigerator for 8-10 hours. After this time, salt is added to the marinade to taste and put back in the refrigerator for 2 hours.
coffee marinade
The advantage of the coffee marinade is that it does not make the meat sour. For this recipe, you will need a couple of kilograms of pork, spices and spices to taste, 3-4 tablespoons of vegetable oil (preferably olive oil), 4 onions and coffee.
To prepare the onions, cut them into rings. One liter of coffee needs to be warmed up in a saucepan and allowed to cool down quite a bit. After that, pour the meat (pre-soaked in oil and smeared with spices) and onions with a hot coffee drink.
To cool the meat, cover it with a lid and leave it in the kitchen for 40 minutes - 1 hour. After that, put the saucepan or glass containers in the refrigerator for 6-7 hours.
Enjoy your meal!
Good day, my wonderful readers. Agree that sometimes you really want to cook something tasty and such an unusual one. In this case, marinades often help me out. It's one thing when you just fry a piece of meat. And, believe me, a completely different taste and aroma of pork, pre-marinated before heat treatment. Today I will tell you my favorite recipes on how to make pork marinade for frying in a pan.
Naturally, tastier meals made from chilled pork. But if you have purchased frozen meat, do not despair. Marinade with vinegar will help save the situation, but more on that later.
But if it seems to you that such roasting is not enough for chops, send them to the oven. At a temperature of 170-180 degrees, bake the chops for 10-15 minutes. By the way, in the article about pork in the oven, all the subtleties of such a heat treatment are described.
You can fry pork in a regular thick-bottomed frying pan or in a grill pan. The dishes should be as hot as possible.
For pork steaks, both vegetable and vegetable can be used. butter. But remember, if you decide to cook with butter, the pan cannot be very hot. Otherwise, the oil will start to burn and spoil the dish. Cooks believe that it is better to fry in vegetable oil.
Marinade Recipes
Below I bring to your attention 5 options for cooking with pickling. Cook, and then write in the comments about the results of your culinary exploits. And to wake up your appetite, catch delicious photos. They certainly will not leave anyone indifferent 🙂
Marinade for steaks with soy sauce
For a kilo of pork, take:
- 2 tbsp soy sauce;
- a head of large onion (or a couple of medium ones);
- 1 tsp French grain mustard;
- 2 tbsp liquid honey;
- 3 garlic cloves;
- 2 tbsp olive oil;
- salt + pepper + spices (to your taste).
Mix the sauce with mustard, oil and honey. Puree the onion peeled from the husk in a blender and squeeze the juice through gauze. Add it to the marinade. Grind the garlic with a garlic press and also send it to the fragrant mass. All components are thoroughly mixed. Then we heat the marinade - it should become transparent.
Dip the steaks in the marinade and transfer them to a bowl. Cover dishes on top cling film and send for 4-5 hours in the refrigerator. Next, take the marinated pieces out of the refrigerator and fry. The frying time depends on the thickness of the steak. On average, one side should be fried for 2-3 minutes. Then you need to turn the pork over and fry the second side of the piece. If you find the meat is too raw, turn it over again and fry each side again.
We remove the finished steak from the fire and hamster it by both cheeks 🙂 If you did everything right, it should turn out juicy and melt in your mouth. I advise you to serve this yummy with a salad or fresh vegetables. You can use the same amount of marinade for a pound of steaks.
How to marinate pork with vinegar
As I said, this option is good for frozen meat. It is better to defrost it in the refrigerator at a temperature of no more than +5 degrees. The slower it melts, the more it retains its palatability. If you defrost in a micro or at room temperature, the pork will become tough and dry. I think that in this case, even the best meat tenderizers will not be able to correct the situation.
For a marinade for 700 g of pulp, take:
- 2 heads of onions;
- 100 ml of water;
- 100 ml of 9% vinegar;
- lavrushka;
- ½ tsp Sahara;
- 1 tsp salt;
- ½ tsp chopped pepper + 4 black peppercorns;
- vegetable oil (for frying).
Cut the peeled onion into thin half rings. Dissolve salt and sugar in water and enrich this mixture with vinegar. And then add lavrushka to the brine.
Cut the meat into pieces (they should be the same size as for a barbecue). Mix pork with onions, pepper and pour marinade. Next, send the meat to the refrigerator for 4-5 hours.
Then put the pickled pieces in a frying pan with heated oil and fry them. At first, the fire should be above average. Then, when the pieces are browned, reduce the heat to a minimum and continue to cook for another 20-25 minutes. Remember to carefully turn the pork over.
Found another one interesting option marinating pork in cognac. it great option make meat tender
Do you want to cook delicious pork skewers? In a separate article, I described marinade recipes, after which the meat will be tender and tasty.
Cooking marinade with mayonnaise
The recipe for this dish is:
- a kilo of pork;
- 2-3 onions;
- 100 ml of mayonnaise;
- 1 tbsp vegetable oil for marinade;
- salt + pepper + dried dill.
We cut the meat into small pieces like a barbecue. Salt it, pepper it and flavor it with dill. Add the onion cut into small cubes to the pork. We enrich the mixture with mayonnaise and butter. We mix everything thoroughly.
We cover the dish on top with cling film and send it to the refrigerator for 4-5 hours. Next, we take out the marinated skewers and fry it in hot oil until cooked. The meat is very tender and flavorful.
Marinade with mineral water and lemon
It turns out that mineral water can work real miracles - it perfectly softens meat. Lemon helps to enhance its effect. For this marinade, take:
- a kilo of pork fillet;
- 2 onions;
- 1 lemon;
- 500-600 ml of highly carbonated mineral water;
- salt + pepper mixture;
- vegetable oil.
Pour boiling water over citrus, cut it into 2 parts and squeeze the juice. Mix lemon juice with mineral water.
Pork cut into portions. We spread the meat layer in a bowl, sprinkling with salt and a mixture of peppers. Then follows the onion chopped in half rings. And so we alternate the meat layer (salt and pepper) - onion, etc. Pour it all over with lemon juice. Marinate the pieces for no more than an hour.
Heat the oil in a frying pan and put the pork here. Fry for the first few minutes over high heat (a golden crust should appear on all sides). Next, reduce the heat to a minimum and continue to fry until cooked.
Pork in lemon marinade
The recipe for this dish is:
- 300 g tenderloin;
- ½ large lemon;
- a couple of pinches of crushed red (hot) pepper;
- 2-3 garlic cloves;
- 1 tsp chili sauce;
- 3 tbsp olive oil;
- a little refined sunflower oil for frying;
- salt + pepper.
Squeeze out the juice from the citrus and rub the zest (1 tbsp is needed). Mix olive oil with lemon juice and zest. Add minced garlic, sauce, pepper and salt. The marinade is ready.
We wash the pork and wipe it with a paper towel. Next, cut it into cubes (5 cm in size). Immerse these pieces in a fragrant mixture, cover the bowl with cling film on top. Next, we send the container to the refrigerator for at least 5 hours. And it is even better to leave it overnight - so the meat is better saturated with spices.
After that, put the pieces in the hot oil in the pan. Fry the pork over high heat until golden brown. Then you need to reduce the heat to medium and continue to cook the pork for another 15 minutes. Do not forget to periodically turn the meat over.
Additional Tricks
I recommend adding dried herbs to marinades. You can use such spices: thyme, oregano, cumin, etc. Or take the mix for frying meat right away.
If you want the pork to marinate faster, prick it with a fork or cut into small pieces. And yet, if the meat in fragrant mixture It will marinate for more than an hour, put it in the refrigerator.
How do you marinate pork before roasting it? Share your recipes. And in order not to miss anything, subscribe to updates. That's all I have for today: bye-bye.
Quick kebab is a proven marinade for pork, chicken, beef, which will soften the meat in 30 minutes. It happens that a picnic is organized spontaneously, but you don’t want to deny yourself meat fried on a fire. There are many affordable ways to enjoy nature's softest fragrant barbecue own cooking.
Tempting, pleasant, delicious to cook and eat on fresh air. Nothing can replace a positive mood and the joy of communicating in a good company. Therefore, you should not refuse delicious quick kebabs or postpone them for tomorrow because of “no pickled meat”. Knowing the secrets of some ingredients and the subtleties of their combination, it is possible to give any kind of meat the necessary softness in half an hour.
The May holidays are fast approaching. People are making grandiose plans for outings into nature from gassed megacities. Buying in supermarkets semi-finished meat products and charcoal. If the choice of coal is not to forget it, then with meat everything is more difficult.
How to choose meat for a quick barbecue?
Pork
- For pickling, a shoulder blade, tenderloin, neck are suitable. More often, neck meat is bought for cooking quick kebabs: it is juicy, with a small amount of fat, ideal for a perfect kebab.
- It is clear that pork should be pink, with white fat. No foreign odors should be felt.
- The most juicy quick barbecue come out of fresh meat. If you still take frozen, defrost it at room temperature or on the bottom shelf of the refrigerator. Under no circumstances should you use a microwave oven.
- The optimal size of pieces for a quick barbecue is 4 by 3 cm. Such meat will remain juicy after frying on a fire and will not have time to dry out due to its small size.
- The fastest marinade for the juiciest kebab in 30 minutes
Marinades based on juice, puree or sauce with tomatoes not only soften the fillet, but also give it a unique bright taste. The shish kebab gets beautiful appearance. It is impossible to resist the fragrant ruddy piece of fried meat.
Ingredients:
- pork or chicken - 1.5 kg;
- tomato juice - 400 ml;
- lemon - 1 pc.;
- ready-made seasonings for barbecue - 1 pack;
- onion - 4 pcs.;
- garlic - 6 cloves.
Cooking
Cut pork or chicken into portions. Grate each with spices.
Grind the lemon with a blender or grate. Cut the onion into rings, mince the garlic. Mix everything with tomato juice. Pour fillet with mixture, mix well.
Nuance
Suitable for marinade tomato paste, and mashed fresh blanched tomatoes.
Cover the meat with a lid, put oppression on top and leave to marinate for 60 minutes.
Fry a quick kebab, strung on skewers along with onions and tomato rings, if using fresh tomatoes.
How to make a quick marinade for barbecue with wine in 30 minutes
Ingredients:
meat - 1.5 kg;
spices - 20 g;
onion - 5 pcs.;
dry wine - 1 l;
mineral water - 1 l;
lemons - 2 pcs.;
garlic - 8 cloves.
Step by step cooking quick barbecue with wine
Place large pieces of fillet in a suitable container. Grate each piece with spices, as if doing a massage.
Onion cut into rings. Chop the garlic.
Mix wine with mineral water.
Add lemon zest and juice.
Pour over meat, add onion and garlic. Mix everything with your hands.
Cover with a lid, set the oppression and leave to marinate for 40 minutes.
Such a barbecue can hardly be offered to children, but adults will be completely delighted with the incredible softness and tenderness of juicy fried meat.
How to quickly marinate shish kebab in mineral water in 30-50 minutes
Ingredients:
- meat - 1.5 kg;
- mineral water - 2 l;
- seasonings for barbecue - 10 g;
- onion - 5 pcs.
Cooking a quick barbecue. Step by step description with photo
The acid inherent in mineral water is able to soften any meat in a short time (min. 60 minutes). Cut the fillet into large pieces.
Prepare mashed potatoes from onions by grating or chopping them with a blender.
Rub the meat with seasonings thoroughly and intensively. Then add onion puree and massage, rubbing onion gruel into the fibers. Salt is not necessary, as the finished seasoning contains required amount salt for a quick barbecue.
Add to meat with onions and spices mineral water. Cover and leave to marinate at room temperature or on the bottom shelf of the refrigerator for 60-90 minutes. It would be ideal to install oppression on top. So all the meat will be covered with water and onion puree. The barbecue will have only one way out: fry soft, tender, juicy.
Secret
Naturally, a quick barbecue should be fried on coals, constantly turning over. When they burst into flames, pour over the marinade. The meat poured during the frying process will be juicier than the one left to fend for itself.
Quick barbecue on kefir marinade in 60 minutes
Ingredients:
- meat - 1.5 kg;
- onion -4 pcs.;
- favorite seasoning - 1 pack;
- kefir - 1.5 l;
- greens - 1 bunch.
Cooking a quick barbecue on kefir marinade
Peel the onion, wash, chop in a blender or grate.
Fillet cut large pieces, grate with spices and onion puree. Fold in a suitable container, pour kefir. Wash the greens, finely chop, add to the marinade for a quick barbecue. Mix everything well with your hands. Cover and leave under pressure for 120 minutes. Kefir and onion puree will turn and tough meat into the most tender, melt-in-your-mouth dish, fried with your own hands over a fire.
The most budgetary marinade for a quick barbecue in 60 minutes
It turns out that pickled tomatoes are suitable not only as a snack. These products, together with brine, are able to reanimate the toughest meat in the shortest possible time.
Ingredients:
- meat - 1.5 kg;
- pickled tomatoes - 6-7 pcs.;
- pickle from tomatoes - 500 ml;
- sunflower oil - 30 ml;
- spices - 1 pack.
Cooking a budget marinade for a quick barbecue
Cut the meat into 3-4 cm pieces. C canned tomatoes sow the skin, mash it in any way. Grate the pieces with spices, then - mashed tomatoes. Mix sunflower oil with brine, pour over meat with a mixture, cover and leave under oppression for 50 minutes.
Fry a quick barbecue on skewers or a grill.
Barbecue tricks for cooking the most delicious kebabs quickly
If the marinade turned out to be too sour, you should add a little granulated sugar or honey to it (1-2 tbsp. L)
For a greater fusion of ingredients with meat, sunflower oil is added to marinades for quick kebabs.
If you marinated meat in tomato products, you can add whipped meat to it before frying. egg. It will protect the quick kebab from drying out.
Most the best marinade obtained in glass or enamelware. You can not pickle meat in dishes made of aluminum, plastic, wood.
Never add vinegar or mayonnaise to a marinade. The meat will be harsh, and there is no naturalness in such ingredients.
Use instead of vinegar citric acid, juice and pulp of lemon, onion, pomegranate juice, kiwi pulp, pineapple.
Salt, if necessary, is added to the marinade 15 minutes before frying quick kebabs.
Firewood for kebabs must be from the rocks fruit trees. Pine should be avoided, and apple, cherry or pear should be preferred.
We hope that our notes will help to prepare the most juicy, delicious and tender kebabs outdoors in the good company of old friends. Time spent in nature will be a real relaxation for a positive attitude.
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© DepositphotosWhen going to nature, you probably think about how to quickly marinate meat for barbecue so that the meat is fragrant, juicy and very tasty. There are not just many answers to this question, but a lot. Therefore, we will talk about several ways.
Marinade first
It is suitable for those cases when the meat needs to be prepared in a few hours. Pieces of pork will marinate in three to four hours, lamb or veal must be kept longer, about six to eight hours. You can use chicken, it marinates for the same amount of time as pork, but is more dietary product suitable for baby food.
So, cut the meat into pieces weighing forty to fifty grams, onion- thin rings. Place in layers in a deep saucepan and sprinkle generously ground pepper(black, red, fragrant). Also do not forget to add salt to taste, lemon juice (or lime), vinegar.
Marinade II: Caucasian
Someone, but the inhabitants of the Caucasus region are well known for cooking barbecue. Therefore, following their advice, you will get an amazing dish with a special taste. Cut the meat into portions and place in a marinating container. Peel the onion and squeeze the juice out of it. Highlanders basically do not use vinegar, replacing it with lemon or lime juice. You can also sprinkle the meat with garlic juice or sprinkle it with crushed gruel from spicy cloves. Take it as a condiment. Bay leaf, red and black pepper.
Some more tips
You don’t know how to quickly marinate meat on a barbecue in order to get original dish? Replace table vinegar pomegranate juice, ordinary dry wine, wine vinegar, kefir, beer, a mixture of vodka and wine. Some kebab masters add fresh beet juice to the marinade or shift the meat with vegetable slices. This will give the dish an unusual color and an interesting flavor. Residents of Kyrgyzstan soak pieces of meat in sea buckthorn juice.
