Shish kebab with tomato paste and lemon. How to marinate pork skewers in tomato juice, mineral water, kefir

The recipe for a quick and tasty pork kebab marinade with tomato juice and onions will pleasantly surprise your guests.

There are many ways to cook pork skewers. Tomato juice is one of the most popular marinades, the meat in which is juicy and tender.

Pork skewers in tomato

Pork skewers in tomato marinade

Ingredients:

pork meat
coarse salt
Red pepper
curry
ground bay leaf
tomato juice

Recipe for barbecue marinating in tomato juice:

1. Salt the pieces of meat at the rate of 1 incomplete tablespoon per 1 kg of pork, sprinkle with red pepper, curry, ground parsley, mix, transfer to a marinating container (jar), shifting with thin onion rings. After cutting the onion, you need to mash it with your hands so that it becomes juicy.

2. When the meat starts to juice from the salt, pour it with tomato juice. You need enough juice to completely cover the meat.

3. After 3 hours, the barbecue in tomato juice can be fried. During this time, the meat will absorb the aromas of spices and become much softer. You can leave it overnight if you like.

How to marinate shish kebab in tomato paste

Ingredients:

pork - 3 kg
tomato paste - 500 g
onion - 5 pcs.
water - 0.5 cups
lemon juice - 0.5 cup
ground black pepper

How to cook a barbecue marinade with tomato paste:

1. We wash the meat and cut it into separate, not too large pieces, which will then be convenient to string the meat on a skewer.

2. Salt and pepper the meat. Remember it with your hands.

3. Cut the onions into rings, peeling before that. Put the onion rings and meat together in one pan.

4. In a separate bowl, a marinade is prepared from tomato paste, water and lemon juice. Mix them together and send the contents of the bowl to the pan with meat. Mix and put in the refrigerator for 8 hours.

5. We put it on a skewer and fry over hot coals, turning the skewers so that the pork kebab in tomato sauce is evenly fried.

When all the known options for cooking meat on a fire, even the most exotic ones, have already been tried, it's time to return to the roots. What can be considered more of a culinary classic than shish kebab in tomato juice, because, in most cases, we serve tomatoes with fried pork. A marinade based on the pomace of these vegetables can work real miracles with pieces of meat soaked in it: it adds colors and taste to them.

The main "trick" of shish kebab in tomato paste is a very appetizing red-burgundy color and light sour notes in the aftertaste. In addition, tomatoes contain natural acid, which softens the fibers of the meat pieces.

Secrets of delicious barbecue in tomato juice

At room temperature, the ingredients of the future treat will marinate faster than in the cold. Therefore, if there is at least a night left before the planned trip, then place the pan with the barbecue in the refrigerator. If there are only a few hours left before the picnic, then cover the container with meat and place it, for example, on the windowsill, closer to the sun.

We have no doubt that after reading our recommendations, you are already looking for a free place in your diary to plan a trip to nature, so we share with you an interesting and non-trivial recipe.

Shish kebab in Armenian tomato paste

Ingredients

- 1 kg + -
- 5 pieces. + -
- 2-3 tbsp. l. + -
- 50 g + -
White wine - a third of a glass + -
- from one lemon + -
- taste + -
- taste + -
- 5-6 leaves + -

Cooking

A dish that has come down to us from the mountain peaks can satisfy the taste buds of even the most picky gourmets! It turns out well, very tasty, and anyone can cook such a masterpiece! Are you going on a picnic next weekend? Don't forget to take the meat marinated according to our recipe with you - you won't regret it!

We clean the meat from veins and films and cut it into large pieces. Not “for one bite”, but more solid ones, because when frying they will noticeably lose weight. Salt the meat to taste.
We dilute the tomato paste with purified water and fill it with pieces of beef, mix thoroughly.
Grind the onion into larger semi-rings so that after marinating they do not begin to resemble porridge.
At the bottom of a glass or earthenware dish (any other can oxidize), we spread the onion slices. We place a few leaves of “lavrushka” on top of the onion and, in random order, put a couple of peppercorns.
We spread the meat on top of the spices, trying to make the pieces fit snugly against each other and alternate the layers in the same order until the barbecue components in tomato juice (yes, you can take it for this recipe!) Run out. The last layer should be onions. Is it missing? Then we cut a little more.
We place a few more bay leaves on top and distribute the rest of the tomato paste or juice. Cover the container with foil and leave to marinate overnight.
In the morning we take out the dishes with beef, mix again with our hands, pour in wine and lemon juice and leave for another couple of hours.
We put kebab meat ready for further baking on skewers, alternating with onion rings, and fry, periodically lubricating with marinade sauce.

We are sure that all vacationers will be interested in the details of the barbecue recipe in tomato paste or juice – depending on what ingredient was on hand at the time of preparation.

* Cookie Tips
- The amount of bay leaf can be changed according to its individual tolerance. If you don’t even put it in soup, then a couple of leaves are enough for barbecue in tomato paste.
- The meat layers in the marinade can be lightly sprinkled with barbecue seasoning or spices that you usually use for steaks.

Time spent with friends and loved ones is priceless in itself, and if served by dinner barbecue in tomato juice, then the degree of pleasure will grow to the level of "seventh heaven"!

Pork skewers on tomato juice are very juicy, with a bright taste. Well, softness depends primarily on the choice of meat for barbecue. Again, if the pieces of meat are small, then on the coals they will fry even more, become very tiny and dry. In addition to tomato juice, the marinade includes onions, salt and spices. In general, quite a traditional marinating set, but it is tomato juice that adds a pleasant sourness and gives the pieces of meat an appetizing orange tint.

Ingredients

1 kg pork (neck)
200 g onion
2 tsp salt
3 tsp spices
300 ml tomato juice

Cooking

1. It is ideal to use the neck to prepare a soft, juicy kebab, but other parts of the carcass are often used. Cut a piece of pork of medium size into pieces. It is also not necessary to cut too large, as the meat may not have time to fry inside, and the outside may begin to burn.

2. Onions need to be peeled and cut into halves of the rings. In general, there is never a lot of onion in the marinade, so you can take more. Squeeze the onion with your hands to release the juice.

3. Pour the chopped pieces of pork with tomato juice. Ideally, if the juice is homemade.

4. Add salt, barbecue spices to the pan and transfer the chopped onion.

5. Mix all the ingredients with your hands and cover the pan with a lid. You can leave it for several hours, and even better - if at night.

6. You need to fry the barbecue on skewers. Prick the pieces on the tip of the skewer and advance to the very end, tightly to each other.

7. Place the skewers on the grill, over the coals and make sure that the fire does not light up.

8. After 7-10 minutes, you can turn the skewers over - the kebab is already starting to fry from below.

Shashlik is not an ordinary dish. And it's not just the unique aroma and taste that charcoal grilled meat has. Many people associate kebabs with outdoor recreation with family and close friends. For this reason, the organizers of this event always try to please its participants with something new and unusual, and at the same time demonstrate their culinary skills. In search of products that allow you to marinate meat deliciously, many chefs have settled on tomatoes. Marinade for barbecue with tomato juice is affordable, while making the meat tender, juicy, giving it a unique flavor. If you want to see for yourself, we offer you a choice of 4 of the most interesting recipes.

Culinary Secrets

To prepare a delicious and tender kebab, it is not enough to find a recipe for the perfect marinade. The result also depends on many other factors that must be taken into account by someone who is going to fry meat on the grill and surprise guests with its incomparable taste. To achieve your goals will help culinary secrets, which are willingly shared by experienced chefs.

Do not buy frozen meat for barbecue. When defrosted, it will lose some of the juice, which is why the kebab will turn out dry.
The meat of young animals is always more tender and therefore more suitable for barbecue.
Tomato juice is not suitable for all meats. If you marinate beef, pork or lamb in it, the kebab will turn out to be very tasty. But poultry meat with tomato marinade does not harmonize.
By itself, tomato juice is not acidic enough to effectively soften meat fibers. To enhance its action, onions, lemon juice, alcoholic beverages and other ingredients are added to the marinade. This is especially important when cooking beef or lamb skewers.
Even with the addition of components accelerating the pickling process, keep the meat in tomato juice for at least 6-8 hours. For this reason, it is worth preparing it from the evening before the day on which you plan to have barbecue.
If you do not have tomato juice, this is not a reason to abandon the idea of marinating meat for barbecue in it. Juice can be made by rubbing fresh tomatoes through a sieve or smashing fresh tomatoes with a blender or dissolving tomato paste in boiled water.
Never marinate meat in aluminum cookware, as aluminum oxidizes quickly.

Knowing these subtleties, you can marinate the meat on the barbecue correctly, and it will definitely turn out tender and juicy.

Elementary marinade recipe with tomato juice

What do you need:

pork - 2 kg;
onions - 0.5 kg;
tomato juice - 0.5 l;
seasoning for barbecue - 30 g;
salt - to your taste (if the tomato juice is already salty, it does not need to be added at all).

Wash the pork, dry it with a towel and cut into pieces, about 4 by 5 cm in size.
Season the meat.
Cut the onion into thin rings or half rings, add to the meat and mix.

Remove the pork in tomato juice in the refrigerator and leave it there overnight. Marinate it preferably for at least 8 hours. The marinade can also be used for other types of meat, but in this case, the exposure time of the marinade must be increased by at least 4 hours.

Spicy marinade with tomato juice for lamb skewers

What do you need:

lamb - 2 kg;
tomato juice - 0.5 l;
apple cider vinegar - 100 ml;
ground spices (nutmeg, coriander, black pepper) - to your taste;
salt, fresh or dried herbs - to your taste.

If using fresh herbs, finely chop them with a knife.
Mix greens with ground spices.
Washed and towel-dried lamb cut into pieces, the size of which is suitable for frying on skewers.
Sprinkle the seasoning mixture over the lamb and toss so that the spices and aromatic herbs coat each piece.
Mix tomato juice with apple cider vinegar. Pour the mixture over the meat and refrigerate.

Despite the use of apple cider vinegar, which enhances the effect of tomato juice, you need to marinate lamb in it for a long time, at least 8 hours.

Universal marinade for shish kebab based on tomato juice

What do you need:

beef tenderloin or other meat - 2 kg;
onions - 1 kg;
tomato juice - 0.5 l;
lemon - 2 pcs.;
red dry wine - 100 ml;
allspice peas - 10 pcs.;
bay leaf - 5 pcs.;
salt - to your taste.

Put the meat, cut into pieces from two matchboxes, into a bowl.
Squeeze juice from lemons, mix it with wine, dilute with tomato juice.
Cut the onion into sufficiently thick rings, remember it and mix with the meat. Part of the onion can be chopped on a grater so that the meat marinates faster.
Pour the meat with tomato juice with wine and lemon, mix well with your hands.
Add pepper and bay leaves, put in the refrigerator.

Marinate the beef for 8-10 hours. Lamb must be kept in the marinade as much as beef, pork will marinate a little faster. The taste and smell of alcohol in the finished barbecue will not be felt, so it can be safely given even to those who do not drink alcoholic beverages, including children.

Spicy tomato marinade for Bloody Mary barbecue

What do you need:

meat - 2 kg;
tomato juice - 0.5 l;
garlic - 2 cloves;
hot pepper - 1 pod;
vodka - a stack;
Worcestershire sauce - 1 tsp;
lemon - 1 pc.;
olive oil - 2 tbsp. l.;
grated horseradish - 1 tbsp. l.;
pepper, salt - to your taste.

Mix grated horseradish, garlic passed through a press, pepper cut into thin rings.
Squeeze the juice from the lemon into the spicy mixture, pour in the oil, put the sauce, mix everything.
Prepare the meat by washing it, blotting it with paper towels and cutting into pieces of about 50 g each.
Add the meat to the seasoning mixture and stir to coat each piece.
Pour a little vodka into tomato juice, pour meat over it.

Marinate the meat in the refrigerator for 6-8 hours, depending on the type of meat. Keep in mind that the kebab according to this recipe will turn out to be quite spicy, and children are unlikely to like it. But lovers of spicy dishes and hot spices will be delighted with it.

Tomato barbecue marinade is ideal for any type of meat: pork, beef, lamb. Many existing recipes allow you to find an option for every taste.

www.dom-7ya.ru

Tomato marinade for pork skewers

The recipe for a quick and tasty pork kebab marinade with tomato juice and onions will pleasantly surprise your guests.

There are many ways to cook pork skewers. Tomato juice is one of the most popular marinades, the meat in which is juicy and tender.

Pork skewers in tomato

Pork skewers in tomato marinade

Recipe for barbecue marinating in tomato juice:

2. When the meat starts to juice from the salt, pour it with tomato juice. You need enough juice to completely cover the meat.

3. After 3 hours, the barbecue in tomato juice can be fried. During this time, the meat will absorb the aromas of spices and become much softer. You can leave it overnight if you like.

How to marinate shish kebab in tomato paste

How to cook a barbecue marinade with tomato paste:

1. We wash the meat and cut it into separate, not too large pieces, which will then be convenient to string the meat on a skewer.

2. Salt and pepper the meat. Remember it with your hands.

3. Cut the onions into rings, peeling before that. Put the onion rings and meat together in one pan.

5. We put it on a skewer and fry over hot coals, turning the skewers so that the pork kebab in tomato sauce is evenly fried.

Exotic pork skewers with pineapple

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Pork skewers in beer and mayonnaise

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pro-piknik.ru

Pork skewers marinated in tomato juice

For cooking kebabs, meat is marinated in a variety of ways. Soaking pork pieces in tomato is probably the most unusual way, but the kebabs are very tender, soft, juicy and slightly sour.

Be sure to try this recipe for pork skewers in tomato juice. Your family will be delighted with such juicy and fragrant meat!

Ingredients

Pork meat or

lamb weighing 1-2 kg.

Tomato juice - 1.5 liters

Onions - a few

heads (3-4)

Salt - 2 tbsp. l. if the tomato is unsalted

and about 1 tablespoon if tomato

the juice itself is salty

Black pepper - 1/3 tsp

Frying device for

fire. It could be

Instruction

Preparation for barbecue begins with the choice of meat. Try to choose a tenderloin of pork or lamb that is not very lean, because. small fragments of fat during frying give juiciness to the dish. Meat should be fresh, not weathered.

Cut the pork (or lamb) into small pieces. If you plan to fry on skewers, then make pieces of at least 5 cm, smaller cuts are suitable for cooking on a wire rack. Wash the meat and place it on a clean towel to drain the water.

The barbecue marinade is made from tomato juice, onion, salt and pepper. Prepare a deep saucepan that can easily fit the volume of chopped meat. Pour the whole tomato into this container. Chop the peeled onion into circles, the size of which is at least half a centimeter. Pour the onion slices into the pan and add salt and spices.

Then the meat is laid out in the container and pressed down a little with your hands so that the pieces are saturated with tomato juice.

You can marinate pork in this composition for a relatively short time. In just 5-6 hours, the meat will be softened enough for kebabs.

Light a fire and wait until the firewood burns out, or use charcoal, which gives more heat. The meat, put on a skewer and laid out on a grid, is fried over coals at a distance of 20-30 cm.

The meat is fried over coals in stages, that is, the skewers must be twisted every 6-7 minutes until a ruddy color is formed. If you are grilling, turn it over.

Ready-made pork skewers marinated in tomato juice are served with mayonnaise and ketchup sauce, with herbs, they can be laid out on pita bread. Bon Appetit!

povareshkino.ru

Marinade for barbecue with tomato juice

Almost everyone loves shish kebab: after all, this is a completely unusual dish, which is associated with outdoor recreation in the company of close friends. Preparing for such an event, no one wants to lose face. Trying to cook the most delicious barbecue, people experiment by creating new marinade recipes. One of the simplest is marinade for barbecue with tomato juice, although it also has complex and unusual options. Despite the availability of the main ingredient of the marinade, the meat marinated in it acquires a unique taste, remaining juicy and tender when grilled on coals.

Cooking features

There are many secrets of delicious barbecue. Masters willingly share some of them, others are kept secret, but still it can be argued that today everyone can cook a delicious barbecue, since the basic principles are open and well known. Many rules relate to the choice of meat and its preparation, that is, marinating. This is one of the most important stages, since the marinade significantly affects the taste of the finished kebab.

If you managed to purchase high-quality fresh meat for barbecue, then there will be no obstacles to making delicious barbecue from it. Preference should be given to the meat of young animals, as it is more tender. It is important that the meat intended for barbecue is not frozen. The fact is that when defrosting, the structure of the meat is disturbed, and it becomes less juicy. Such meat can be safely used for stewing, but it is absolutely not suitable for charcoal frying.
The meat is marinated in order to soften the fibers and create an obstacle to protein folding during cooking. The inclusion of acidic foods in the marinade helps to achieve this goal. It can be vinegar, wine, lemon juice. While tomatoes don't seem sour to most of us, they actually have the acidity needed to marinate meat. Therefore, if you want to prepare the most mild, but effective marinade, you can use tomato juice.
If the composition of tomato juice contains salt, you should not salt the meat. Otherwise, it is salted, but do it immediately before frying. This is done so that the salt does not pull the liquid out of the meat. For the same reason, it is best to use unsalted tomato juice for the marinade.
You can make your own tomato juice using fresh tomatoes or tomato paste. In the first case, the tomatoes must be cut crosswise and dipped in boiling water for a couple of minutes, then removed. Cool, peel and rub through a sieve or beat with a blender. Simply dilute tomato paste with water to the desired consistency.
Never marinate meat in aluminum cookware. This material under the action of acids emits harmful substances. It is better to use glass, ceramic or enameled containers, stainless steel utensils.
Tomato juice marinade is quite soft, so most often the meat has to be kept in it for quite a long time, leaving it in the marinade overnight. To speed up the process, vinegar, lemon juice, wine, and other products can be added to the marinade. Therefore, in each case, the time for marinating meat for barbecue is determined based on the instructions in the recipe.

Marinade with tomato juice is more suitable for pork, lamb and beef. Poultry meat is marinated in it less often, although you can also choose a suitable recipe for it.

A simple marinade recipe with tomato juice

pork - 1 kg;
onions - 0.2 kg;
tomato juice - 0.25 l;
seasoning for barbecue - 15 g;
salt - to taste.

Wash the meat, dry it, cut into pieces weighing about 50 g.
Sprinkle the meat with seasoning. Stir.
Peel the onions, cut them into rings 3-4 mm thick.
Put the onion to the meat, mix.
Pour everything with tomato juice and mix again.

After that, the meat must be removed in the refrigerator for 10-12 hours, you can overnight. If the juice was unsalted, be sure to salt the pork before skewering it.

Recipe for spicy marinade with tomato juice

lamb - 2 kg;
tomato juice - 0.5 l;
apple juice (6 percent) - 100 ml;
ground nutmeg, coriander, black pepper - to taste;
salt - to taste.

Prepare the meat by washing it, drying it and cutting into pieces.
Mix nutmeg, coriander and black pepper, rub the lamb pieces with this mixture.
Mix tomato juice with apple cider vinegar, pour meat with this mixture, mix.

Lamb marinated in tomato juice should be kept for at least 8 hours. But the barbecue from it will turn out tender, juicy and fragrant.

Marinade with tomato juice "Bloody Mary"

meat - 2 kg;
tomato juice - 1 l;
garlic - 2 cloves;
hot capsicum - 1 pc.;
vodka - 100 ml;
Worcester sauce - 5 ml;
lemon juice - 20 ml;
olive oil - 50 ml;
horseradish root - 10 g;
ground black pepper, salt - to taste.

Wash the pepper, cut into rings, remove the seeds from the rings, as they are too sharp.
Get the hell out.
Pass the garlic through a press and mix with horseradish.
Add lemon juice, oil and Worcestershire sauce, stir to combine.
Mix vodka with tomato juice.
After washing and drying the meat, cut it into pieces of 4–5 cm. The marinade is equally well suited for pork, beef, and lamb.
Grate with ground pepper. Add the spice mixture and hot pepper rings, stir.
Pour tomato juice mixed with vodka, put in the refrigerator.

Marinate pork or lamb in the composition prepared according to this recipe, it is necessary from 4 to 6 hours, beef - from 6 to 8 hours, and longer.

Marinade is the main basis of properly cooked and tasty meat. Soaked in many ingredients, the meat absorbs the best tastes and smells, becomes soft and juicy after frying. In addition, the marinade is able to give the meat a special unique flavor and make it a gourmet dish.

The warm season literally “drives” people out into the street and provides them with a great opportunity to regularly cook dishes on an open fire and coals: barbecue, shish kebab, grill.

It is made from pork (it is best to choose the neck, as it is more juicy and fatty than other types of meat), chicken, lamb, beef and even fish.

The marinade is the basis of the whole dish. If it is sparse or lightly salted, or it simply does not exist, the barbecue promises to turn out to be simply unsuccessful.

How to marinate kebab so that the meat turns out tasty and juicy? Onion marinades

There are many different and original barbecue marinades, and everything is complemented by one of the most important ingredients - ordinary onions. This vegetable is able to envelop the meat with its spicy aroma and emphasize all its best taste qualities.

Onion marinade for barbecue: recipe

There are several options for marinating meat for barbecue with onions:

First way.

For this, you need about 1 kilogram of onion for 3 kilograms of meat.
The onion is peeled and cut into large rings. All rings must be disassembled.
The meat is washed, cut into characteristic large pieces, folded into a kitchen basin.
Sprinkled with salt in the amount of 1 teaspoon per 1 kg of meat and a bag of 10 g of black pepper.
The whole mass is thoroughly mixed by hand.
After that, onion rings are poured into the same bowl. Now you should try and mix the meat with onions with strong grasping movements, not being afraid to squeeze the juices out of the latter.
Stirring will evenly distribute the meat and onions in the dishes. Let the meat stand in this state for 30-40 minutes.
After that, fill all the meat with a one and a half liter bottle of clean sparkling water.
Such meat should still stand overnight in the refrigerator and only then fry.
Onion rings can be strung on a skewer along with meat.

The second way.

For three kilograms of meat, you need about a kilogram of onions.
It must be peeled and cut into slices.
All slices are folded into a blender bowl and interrupted to a state of thick water.
The meat is cut into large pieces, salted at the rate of 1 teaspoon per 1 kg of meat and peppered with black pepper 10 g per 3 kg of meat in a kitchen basin.
After that, pour about half a glass of vegetable oil over the meat and mix the meat very thoroughly again.
Pour the resulting onion juice completely over the meat, it must be thoroughly mixed with the meat so that it covers each piece.
Such a kebab turns out to be very fragrant, not a bit spicy and very juicy, and also has a ruddy golden crust.

Video: "Pork skewers in onion marinade"

Tomato marinade for tomato paste barbecue: recipe

Meat is exactly the product that goes well with tomatoes. Tomato sourness gently emphasizes and softens the rich fatty taste and gives a wonderful combination together. You can marinate the kebab in tomato paste or ketchup.

Tomato marinade is also great for beef. It is best to use tenderloin for beef skewers, it gives a delicate taste and is much juicier than other types of meat.

How to marinate shish kebab in a marinade made from tomato paste or ketchup?

Preparation of tomato marinade for barbecue based on one kilogram of meat:

Meat - choose absolutely any meat (fatty or lean), 1 kilogram. Wash it under running water, cut into large pieces of at least 5 cm. Put the meat in a plastic or glass dish, where it is seasoned with salt 1 tsp and black pepper to taste, or take 1 tsp pepper.
Onion - you will need about 5 medium-sized onions, which should be peeled and cut into rings. Rings should not be too large, but they should not be small either. Sprinkle the onion over the meat.
Tomato paste (can be replaced with ketchup, but then increase its amount by two to three times) - no more than 3 tablespoons of paste, which must be slightly diluted with water to a liquid state (1/2 cup of water is enough). The resulting tomato sauce should be poured over meat with onions.
Wine - in this recipe it is best to use 100 grams of dry white wine, which should also be poured over meat
Lemon- 1 piece, you need to squeeze the juice from it directly onto the meat. Choose the largest lemon.
Spices - at the end, throw a few peas of allspice and a couple of bay leaves over the meat. All ingredients should be mixed with strong grasping movements directly into the bowl.
Leave the marinade at least 6 hours for impregnation and saturation.

Such a kebab should be fried directly with onion rings over moderate heat and do not forget to regularly turn it on the other side.

Video: "Shashlik in tomato marinade"

Marinade for barbecue with dark beer: recipe

Dark beer is a great marinade base for two reasons:

The ingredients of the drink perfectly complement and give variety to the taste of meat, complementing it with new shades.
The gas bubbles that are present in the drink penetrate deep into the meat fiber, split it, as a result of which the meat becomes soft and juicy.

Preparing a marinade from dark beer is not difficult and everyone can do it. Do not worry and do not think that the taste can somehow deteriorate, all alcoholic spirits will evaporate during frying and only a pleasant flavoring spice will remain.
Such a marinade is also welcome when marinating beef and pork steaks on a barbecue.

Beer marinade, marinating meat for shish kebab and steaks in dark pia marinade

Preparation of marinade based on 1 kilogram of meat:

Meat - washed, cut into large pieces (choose fatter meat, for example pork neck). Put the 1 kg meat in a tall dish, where it will be convenient to marinate.
Beer - dark beer is necessary because its taste is stronger and richer. You are free to choose absolutely any brand, but try not to sell too cheap and not choose a low-quality product. To marinate 1 kilogram of meat, you will need 0.5 liters of beer. It should not be immediately poured into the meat, but placed in a separate bowl, where it will be supplemented with the rest of the ingredients.
Mustard - This recipe requires mustard beans or Dijon. It needs about 4 tablespoons, measure and add to the dishes where the beer is located.
Rosemary - it is a fragrant spicy spice. Of course, it is better to use a small bunch of fresh rosemary, but in its absence or out of season, dried rosemary is also suitable - one bag. Rosemary is dipped into the beer in a whole bunch.
Spices - a mixture of peppers, peppercorns, allspice and salt - all to taste (or 1 tsp per 1 kg of meat, salt and a mixture of peppers) is placed in beer.

All marinade ingredients are thoroughly mixed and the marinade is poured over the meat. Use your hands to mix all the meat thoroughly so that the marinade can cover each piece. It is best to leave this marinade overnight. Soaked meat will become juicy, soft and with a rich "male" taste.

Video: "Shashlik in beer"

Wine marinade for barbecue: a recipe with white and red dry wine

Wine marinade is better suited to fatty meat - pork neck. The wine thoroughly impregnates each piece, softens the fibers, gives a pleasant delicate sourness and even sharpness.

For pickling, you can use both red and white wine, but it must be dry. Sweet and semi-sweet wine will create the wrong effect and will not give the meat the expected taste.

Wine marinade is also great for chicken and beef, even the leanest types. However, if the meat is not fatty, reduce the amount of wine.

Ways to marinate kebabs in wine. Wine marinades for barbecue

Preparation of marinade for meat based on 1.5 kilograms of fatty pork:

Meat - washed and cut into pieces of 3-4 centimeters, folded into a tall dish (not iron - iron oxidizes!).
Wine - red dry wine, not too tart and not fortified. You will need about half a bottle of wine (about 350 milliliters). Wine should be poured into a separate bowl.
Onion - the most common onion. For the marinade, you need 5 pieces of large onions, which must be cut into rings. The rings are placed in a dish where the meat is “waiting”.
Spices - spices should be added to the wine: pepper (it is better to use black in addition to an aromatic mixture of peppers), nutmeg, coriander and salt (a small amount of 1 tsp per 1 kg of meat). Mix the spices with the wine and pour over the meat.
Mix with your hands all the meat and leave it to marinate for at least 7 hours. Only during this time it will acquire a characteristic wine flavor. You should not worry about the fact that the meat will be sharp, because during frying all alcoholic alcohols will evaporate without a trace.

The marinade can be made not only from red wine, but also to replace it with white - white wine is especially suitable for chicken and turkey breast, which can be baked over a fire.

Video: "A simple recipe for marinating meat in wine"

Diet marinade for barbecue: how to marinate meat for those who are on a diet?

Barbecue can be afforded by those who regularly adhere to a dietary and low-calorie diet. Of course, in this case, a non-fatty type of meat is used, it can be:

skinless chicken (both breast and leg and wing)
turkey (breast, legs, wings)
rabbit
beef tenderloin

But even if such a kebab is dietary, it requires a good and tasty marinade. Only then the meat will turn out juicy, soft and will have a rich pleasant taste.

The marinade should be left for a long time, about overnight, so that each ingredient penetrates deep into each piece.

How to cook a delicious and dietary marinade for non-fatty meats?

Cooking dietary meat with a delicious marinade:

One chicken should be disassembled into pieces of meat with a sharp knife, remove the bones and remove the skin. Put the meat in a tall dish, salt with a little (allowed on your diet) salt and season with a mixture of fragrant peppers.
Cut 3 large onions into rings and add them to the meat, carefully mash the onion with the meat with your hands so that the onion can release the juice.
In a separate bowl, prepare the marinade: 0.5 liters of low-fat kefir, add basil (fresh or dried) to the marinade, squeeze a few cloves of garlic and a little freshly squeezed lemon juice. Mix the marinade thoroughly.
Prepared chicken meat is poured with the prepared marinade and thoroughly mixed in a tall bowl so that the meat is completely covered with marinade and evenly mixed with onions.
This marinade must be left overnight in the refrigerator. The meat is fried with onions.
The chicken is fried quickly enough and as soon as you notice a golden crust - remove from heat.

Video: "How to cook a diet marinade for a diet barbecue?"

How to make Lemon Barbecue Marinade?

Lemon marinade is able to give the meat a special sourness and citrus spice. Lemon marinade perfectly complements fatty meats and embellishes lean ones. Lemon marinade can be used for absolutely any meat, in any case, you will get a delicious and fragrant kebab.

Lemon marinade is perfectly complemented by fresh and dried herbs. Such a marinade can also be successfully used for grilling fish and seafood.

How delicious to marinate meat in a lemon marinade?

Preparing the Lemon Marinade:

To prepare such a marinade, the main ingredient is required - freshly squeezed lemon juice. It can be squeezed out of one fruit.
The remaining pulp can be cut into slices and also added to the marinade.
1/3 cup (about 70-80 grams) of vegetable oil is added to lemon juice. You can use any oil you prefer.
A fragrant smell will give fresh basil, which must be chopped with a knife into small pieces (one bunch will be enough).
Thyme will help to complement the aroma, but it is not always possible to find it fresh, so use dried - 1 teaspoon will be enough.
Salt and pepper the marinade to taste.
5-6 cloves of garlic, peel and crush with a garlic press, add to the marinade.
Stir the marinade thoroughly with a whisk or fork. Coat all the meat with this marinade and mix so that it covers each piece.

The advantage of this marinade is that it marinates the meat quickly enough: just 2 hours will be enough.

Video: Lemon Barbecue Marinade

How to cook barbecue marinade in pomegranate juice?

Shish kebab marinated in pomegranate juice will be especially juicy and tasty. Such a barbecue is able to win the heart of every gourmet and give the meat an extraordinary shade.
Pomegranate kebab has a pleasant sourness, sweetness and even a little spicy spiciness. In addition, meat soaked in juice will have an exquisite taste that will complement the rest of the ingredients.

To make your marinade very tasty, you should use only natural and high-quality pomegranate juice, and not sugar nectar.

How to make a delicious pomegranate juice marinade?

Preparation of marinade per 1 kg of fatty meat:

1 kilogram of neck or loin should be cut into neat characteristic pieces and put in a marinating dish.
5 large onions need to be very, very finely chopped and pour the whole onion into the meat.
The meat is thoroughly mixed with onions and salted at this time.
The meat is peppered and seasoned with paprika, nutmeg and coriander.
The meat is poured with pomegranate juice (about 0.5 liters). In this state, the meat should stand for at least 3 hours, the longer it marinates, the stronger and richer its flavor will be.

Video: "Shashlik in pomegranate juice"

How to cook delicious marinade for barbecue with garlic?

Garlic is one of the best spices that perfectly complements any meat. Garlic can be added to any sauces that are intended for pickling, it "feels good" in mayonnaise, soy sauce, onions, water, juice. During frying, garlic gives a spicy aroma and an indescribable taste.

Preparation of marinade in the ratio of one kilogram of meat with wine and garlic:

Pour 1 full glass of dry wine (red or white) into the dishes.
To the wine, send 4 tablespoons of mustard seeds and mix it thoroughly.
In a steppe or garlic press, grind 5 cloves of garlic and add it to the wine.
This marinade "tolerates" any fragrant herbs: basil, thyme, rosemary (both fresh and dried).
In the marinade, you need to add a small amount of salt and pepper (a mixture of peppers).

Preparation of fragrant garlic marinade for different meats

Preparation of marinade (in proportion to 1 kilogram of meat) with garlic and mayonnaise:

To the meat prepared for pickling, salted and seasoned with peppers, the rest of the marinating ingredients are added.
2 medium onions with 6 cloves of garlic are crushed in a blender and their juice is added to the meat.
On the meat, put 1 small spoonful of mustard and 3 large spoons of any fat mayonnaise.
The meat is thoroughly mixed and sent to marinate in the refrigerator.
2 hours before frying, it is taken out and filled with a bottle of highly carbonated mineral water in order to break down the fibers and make it soft.

Video: "Marinade with garlic"

How to cook honey barbecue marinade?

Honey marinade is somehow special, it complements the meat and gives it an indescribable taste and aroma. Everyone can cook such a barbecue and everyone in the family will definitely like it. Honey is perfectly complemented by onions.

How to cook marinade with honey for meat?

Preparation of marinade for 2 kilograms of meat:

2 kilograms of meat should be prepared for pickling
It is best to choose fatty meat (neck, but loin is also suitable)
The meat is cut into large pieces and mixed in a large bowl with salt and a mixture of aromatic peppers.
Marinade prepared separately
For the marinade, about 0.5 kilograms of onions are useful. It needs to be cleaned and killed in a blender to a liquid state.
Approximately 100 grams of honey should be melted in the microwave until liquid and warm (you need to use only natural honey, not sugar syrup)
Add honey to onion and mix well.
Add 3 tablespoons of not very spicy mustard to the mixture
You can supplement the marinade with aromatic herbs as desired: thyme or rosemary
You can season the marinade with 1 teaspoon of paprika and squeeze a little lemon juice into the marinade
Dilute the marinade with a small amount of any vegetable oil and salt to taste.

The meat should be marinated in such a marinade for about 10 hours so that it is completely soaked and becomes soft, as well as juicy after frying.

Video: "Honey mustard marinade for meat"

Dry marinade for barbecue, marinade recipe

Dry marinade implies the complete absence of any liquids in the meat. For pickling, only spices and onions are needed. Onion juice also serves as the main component that soaks all the pieces.

Cooking:

2 large onions should be chopped in a blender or chopped very finely with a knife and poured onto the meat prepared for pickling, which was previously salted.
Sprinkle the meat with 1 teaspoon of red paprika and mix the meat again
You can season the meat with any pepper: a mixture or some separate type
Sprinkle the meat with another set of spices: 1 teaspoon thyme, the same amount of nutmeg and coriander
At the end, sprinkle the meat with vinegar (use apple cider vinegar) and mix everything thoroughly for the last time.

For a dry marinade, only a fatty type of meat is useful, which will not dry out in the heat.