How to cook delicious barbecue? TOP 8 recipes for marinades for meat. Cooking tips and secrets. Video recipe.
A barbecue picnic is an event that requires preparation. Any kebab will be much tastier, more tender, softer and juicier if the meat is pre-marinated. There is a selection of marinades for every taste, even the most exquisite one. The meat is marinated with wine, vinegar, mayonnaise, kiwi, lemon, kefir, tomatoes, herbs, onions … There is no single recipe. It all depends on personal taste preferences. By experimenting and adding different spices and spices to the marinade, you will find for yourself the most suitable and your own unique signature recipe.
Barbecue marinade - cooking secrets
- The first secret is that you don't need to marinate young meat. It is enough to salt and pepper it. However, if you want to give the meat a richer aroma and unusual taste, you can use any of the marinades. In this case, the meat should not be paired, after the slaughter of the animal, it should lie down for at least 5 hours.
- It is enough to keep the chicken in the marinade for half an hour, and pork, beef and lamb - 2 hours.
- If the meat is old or unsure of its quality, marinate it longer to soften the fibers, which will make the kebab juicier. Marinate chicken - 2 hours, pork - 4 hours, lamb and beef - 6 hours.
- Meat of both old and young animals can be marinated for a day or even two.
- The kebab will be softer if the meat is slightly beaten before marinating.
- The meat will be juicier and softer if you put a load on it with marinade.
- If the meat needs to be quickly marinated, keep it at room temperature, but no more than two hours. For further marinating, it is better to put it in the refrigerator.
- Onions have antibacterial properties in marinades.
- If you will be using wine for the marinade, take red or white, but dry. A wine-based marinade works best with beef.
- In order not to interrupt the flavor of the meat, do not put a lot of spices in the marinade.
- Depending on the type of meat, it is cut in different ways: cut the pork into large pieces, and cut the beef and lamb into smaller pieces.
- Marinate kebabs in a glass, ceramic, or enamel container.
- Remember the onions and herbs for the marinade with your hands so that they give juice.
See also how to cook pork skewers in an onion marinade.
Kiwi marinade for beef kebab
This small exotic fruit, crushed to a puree-like state, will make a kilogram of the toughest pulp juicy and tender in just a couple of hours. And not only beef, but also lamb and pork. But with kiwi, be careful! Do not marinate the meat for more than 2 hours, otherwise the meat will "creep" into fibers.
- Caloric content per 100 g - 352 kcal.
- Servings - 2
- Cooking time - 2 hours
Ingredients:
- Beef - 1 kg
- Thyme - 1 sprig
- Lemon - 1 pc.
- Salt - a pinch
- Kiwi - 1 pc.
- Peppercorn mixture - pinch
Cooking kiwi marinade for beef kebab:
- Peel and chop the kiwi with a blender or grate.
- Wash the lemon, cut it in half and squeeze the juice from 1/4 of the fruit.
- Combine kiwi puree, lemon juice, thyme and pepper to taste.
- Cut the pork into 3x4 cm pieces and stir in the marinade.
- Leave it to marinate for no more than 2 hours.
- Put the pickled meat on skewers, salt and cook on well-heated coals.
Tip: you can send the lemon from the marinade to the coals. It will give the meat a pleasant flavor.
Pork kebab marinade
The classic marinade for marinating any type of meat is marinade with vinegar. It is simple and well-known to many, and is suitable for any type of meat.
Ingredients:
- Pork pulp - 1 kg
- Onions - 3 pcs.
- Table vinegar - 1, 5 tablespoons
- Salt - 1 tsp
- Bay leaf - 3 pcs.
- Ground black pepper - 0.5 tsp
Cooking chicken kebab marinade:
- Peel and wash onions. Slice half of the serving into rings for use on a skewer, and finely grate the other half.
- Add bay leaf with black ground pepper to the onion puree, pour in the vinegar and mix well with your hands.
- Wash the meat, cut into pieces and send to the marinade.
- Add sliced onion rings to it.
- Mix everything and leave to marinate for 6 hours, ideally it is better to leave it in the refrigerator overnight.
- Salt the marinated kebab immediately before cooking, skewered on a skewer.
Marinade with pomegranate juice for turkey skewers
Roasted turkey on a fire is something special, aromatic, soft and tender. At home, in the oven or on the airfryer, such a kebab, like on coals, can never be cooked. And thanks to the pomegranate juice, the meat acquires an amber color.
Ingredients:
- Turkey - 2 kg
- Pomegranate juice - 600 ml
- Olive oil - 2 tablespoons
- Salt - 0.5 tsp
- Ground black pepper - a pinch
Cooking marinade with pomegranate juice for turkey skewers:
- Combine pomegranate juice with olive oil, add black ground pepper and mix.
- Grind the turkey in medium slices and dip in the prepared marinade.
- Mix the food well with your hands and place the load on top.
- Marinate the turkey for at least 4 hours.
- Salt the meat before charcoal-grilling.
Marinade with tkemali for lamb barbecue
Shashlik in tkemali sauce and with wine vinegar will turn out to be amazingly tasty, aromatic, tender and soft, and made from any kind of meat.
Ingredients:
- Lamb ribs - 1 kg
- Tkemali sauce - 100 ml
- Wine vinegar - 0.25 tbsp
- Onions - 1 pc.
- Vegetable oil - 1 tsp
- Garlic - 1 wedge
- Ginger - 0.5 tsp
- Salt - 0.5 tsp
- Ground black pepper - a pinch
Cooking marinade with tkemali for lamb barbecue:
- Peel, wash and finely chop onions, ginger and garlic.
- Add tkemali sauce, wine vinegar, vegetable oil and black pepper to the vegetables.
- Wash the lamb ribs, cut into bones and marinate.
- Place them under the press for 3-4 hours.
- Then place on a wire rack and roast over hot coals.
Kefir marinade for chicken skewers
Unique taste and bright aroma … It turns out a chicken kebab marinated on the basis of fermented milk products. Kefir marinade gives the meat softness and piquancy. The dish will create a pleasant atmosphere and make outdoor recreation unforgettable.
Ingredients:
- Chicken legs - 1 kg
- Kefir - 1, 5 tbsp.
- Ground nutmeg - 0.5 tsp
- Black pepper - 0.5 tsp
- Lemon - 0.25 h
- Curry - 0.25 tsp
- Garlic - 4 cloves
- Onions - 4 pcs.
- Salt to taste
Cooking kefir marinade for chicken barbecue:
- Divide the chicken legs into 5-6 equal parts.
- Wash the lemon, dry it, squeeze out the juice and drizzle over the chicken.
- Peel the garlic and onion, wash and grind in a blender.
- Pour kefir into the onion-garlic mixture, add curry and black pepper.
- Stir the marinade well and add the chicken.
- Leave the bird to marinate for 4-6 hours.
- Place the chicken on a wire rack and cook on well-heated charcoal.
Barbecue marinade with vinegar and kiwi
If there is a need to quickly cook meat for country gatherings, a safe option is a kebab marinated in vinegar and kiwi.
Ingredients:
- Pork - 1 kg
- Kiwi - 1 pc.
- Table vinegar - 1, 5 tbsp.
- Salt - 1 tsp
- Onions - 2 pcs.
- Ground black pepper - a pinch
Cooking kebab marinade with vinegar and kiwi:
- Peel the onions, wash and grate on a fine grater.
- Peel the kiwi and also grate it on a fine grater.
- Combine chopped onion with kiwi, pour in vinegar and black pepper.
- Wash the pork, cut into larger pieces and marinate in the sauce.
- Leave it to marinate for 30 minutes, but no longer than 2 hours, otherwise the meat will break down into fibers.
- Skewer the marinated pork, salt, and grill over charcoal until golden brown.
Korean kebab marinade with soy sauce
Many factors affect the taste of meat, but the main thing is the marinade. Meat cooked in soy sauce will be spicy, tender, juicy and aromatic.
Ingredients:
- Beef - 2 kg
- Soy sauce - 200 ml
- Dry red wine - 0.5 tbsp.
- Brown sugar - 50 g
- White onion - 1 pc.
- Garlic - 4 wedges
- Sesame oil - 2 tablespoons
- Salt - 1 tsp
- Ground black pepper - a pinch
Cooking Korean soy sauce skewer marinade:
- Peel and finely grate the white onion and garlic.
- Toss the soy sauce with the wine, butter, sugar, and black pepper.
- Add the onion and garlic mass and mix again.
- Place the meat in the marinade, cut into medium pieces.
- Leave the beef flavoring for 4 hours.
- Then put the meat on skewers, salt and grill on the grill.
Kebab marinade with lemon and tomato paste
This simple and tasty marinade is perfect not only for beef, but also for lamb, pork, and even poultry. It takes just a few minutes to cook, while the meat turns out to be unusual and rich.
Ingredients:
- Beef - 2 kg
- White onions - 10 pcs.
- Peppercorns - 1 spoon
- Bay leaf - 3 pcs.
- Lemon - 1 pc.
- Tomato paste - 200 g
- Dry white wine - 200 ml
- Table vinegar 6% - 100 ml
- Salt - 1 tsp
- Ground black pepper - 0.5 tsp
Cooking kebab marinade with lemon and tomato paste:
- Squeeze the juice out of the lemon in any convenient way.
- Combine lemon juice with tomato paste, vinegar and wine.
- Add bay leaf, which you crumble by hand, peppercorns and black pepper.
- Put the sliced meat in a bowl and leave to marinate for 7-8 hours.
- Place a heavy load on top, weighing about 7 kg.
- Season the meat with salt before frying.
