Light marinade for barbecue. The best marinades for barbecue (15 recipes)
First, rinse the meat under running water and dry it with a tissue towel. Who knows how and who touched him before you, and moisture in the pickle is not needed, absolutely. If you buy meat at the bazaar early in the morning, pickling it immediately according to this recipe, then in the evening you can safely turn it on the grill!
We figured out the meat, by the way, the lamb will be even tastier, and I was convinced of this more than once and, always, I will say it. I had a chance somehow to cook a barbecue for a purely Turkish society, they bought the meat for me themselves. What was mo. surprise that they snatched pieces of meat almost out of their mouths even from others! The lamb was pickled exactly according to this recipe! Therefore, dear and distinguished guests, I still try to treat you with fresh mutton!
Using this method, we cut the meat into transverse washers 3-4 cm wide, then into identical pieces, removing the bar and tendons. Do not get carried away with removing the fat, it will add some juiciness. After a good workout, you can get it just like me, where each shelf of meat comes out with a difference of two to five grams !!! For lean lamb, it is recommended to wear fat tail fat between the meat. Let's leave this topic for the lamb lovers.
Now the ingredients for the marinating and the whole secret of my dish. We take from the calculation, let's say, by 3-4 kilograms. The main system for marinating meat is not what ingredients to put there, it is even very important - in what sequence!
1. Salt (about 4-5 tsp). Tastes, I will say right away, are different for everyone, I personally do not add salt on the table, I never add salt to eggs or tomatoes. Two chemical compounds, sodium and chlorine, which make up salt, do nothing good for the body, and spoil the bones to arthrosis. Let's not talk about the fact that salt is simply necessary, it is impossible without it, etc. But an undersalted kebab will be very inappropriate, so it needs to be well and properly salt.
2. Black pepper and, I will emphasize, GREAT ground, as in the picture. No pepper dust! Better yet, crush the peas with the plane of a knife and then cut them a little with a sharp point. When you chew meat, these grains will give you a pleasant taste. How many? 15 - 20 peas !!! Want more, for an amateur! By the way, black pepper is very useful for the body !!! Are you familiar with vodka and pepper for colds? So, first of all, not vodka, but black pepper itself gives a healing reaction!
3. Coriander. She is also - cilantro. I think this name is familiar to you. Again, the question is - how much? I think that 15-20 peas will also be enough. They need to be crushed in a mortar, first lightly fried. Can already be sold and ground. But, in no case, maybe I, and I will repeat myself, do not overdo it with seasonings! Otherwise, you will not get the real taste of meat. If the coriander is already ground: a little more than half a tsp. Or rather, it will be like in the photo. I saw how kebabs are marinated with green cilantro, but in order to advise you on this, you need to check it yourself. I haven’t tried it - I don’t know, although I will definitely try to pickle it as soon as the opportunity arises.
4. Basil. I have it in a jar, dry. Sold in almost all stores. Take the same amount as ground coriander. In a teaspoon size, this is 1/2, a little more can be! This herb does not have such a pungent and pungent taste.
5. Thyme. He's Thyme. One of the Asian spices from which dried thyme herbs are used. In small quantities, it complements well with vegetables and meat dishes as well as various salads. The use of thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain strength, energy and courage. In the Middle Ages, girls embroidered a sprig of thyme on knights' scarves for courage. How many? One or two pinches per kilogram, rubbing lightly with your fingers.
6. Zira, she is Zra, she is Kumin. Do not confuse with cumin or dill. Such things do not go to the barbecue at all. Look in stores, with friends and it will pay off! I have not seen it in stores in Germany, but in Russian stores there is for sure! Quantity? A very specific seasoning, a little less than half a tsp will be enough. Zira is very specific in taste, so be careful in its quantity. Zira is very similar to dill, don't be confused!
7. Bay leaf, a couple of pieces. Let it even break into small pieces there with stirring. When you put meat on skewers, if you notice it, just put it aside. They don't eat it !!!
8. Red pepper, paprika. Ground, sweet. You can have a teaspoon without a "slide". It will give a slightly desired flavor and a beautiful color when fried. Want to add some spice? One clove of minced garlic, add hot, capsicum, but I warn you that the taste of the meat can be greatly interrupted, I think that you do not need this, because you wanted a real barbecue, right?
9. Bulb onions. We cook in two ways: onions, which are smaller - for meat, larger onions - for a snack. First, we cut large onions and only into rings. The rings need to be separated from each other. We sort it out neatly and separately fold the rings in a dose, and mix the rest with the meat. Snack on barbecue rings! And not with some waste or ponytails chopped at random. Aesthetic culture and neatness must be present first of all! About 5-6 onions are enough. As some write that onion 1: 1, it seems to me, there will be a lot, just cut it correctly so that it gives out juice. For convenience, in the second way, you can skip the onion through a meat grinder, and then squeeze the resulting mass through cheesecloth. This is what I use, it is very convenient and there is no need to fiddle with waste from onions. It is even easier to run through a juicer, it will be more practical, but there will be more hassle with washing the machine. The next day, the onion rings can be drizzled with vinegar diluted with water and sprinkled with red or black pepper, as you like!
10. Sunflower oil, not to be confused with olive oil, 5-6 tablespoons. Yes, yes, you absolutely heard right, it was sunflower oil! Imagine yourself that you have tossed the meat into a skillet without oil. And, no matter how non-stick frying pan you have, any meat will simply start burning. This is what happens in the pictures of other kebab makers, where charred edges stick out, and you need to chew them, because spitting them out is ugly, and just uncomfortable. Add oil after all the added, mixed solids, in exactly the same sequence as it is written.
It looks like, by someone, fried, in the picture, meat: a. pickled without oil;
b. too finely chopped onion and did not remove it all;
v. this is the meat that goes along the neck trim,
slightly pink in color, does not change its shape after pickling and does not have a real, juicy taste. How did it burn down? How can this be called a barbecue?
11. And now, having put in the meat everything that is written above, passing between the fingers, we begin to mix everything well, adding an equally important and, even I would say, effective product, this is LEMON. A good sized lemon is enough for half. Just be careful to squeeze out only when everything is already mixed with seasonings and oil. Getting a lemon on clean meat, it immediately becomes a "cola", as after vinegar, so the vinegar simply does not go to the kebab.
You can pour vinegar on an already fried kebab.
12. A quarter, maybe a half, natural pomegranate juice will add even more compliments to you and even more reliably hide the answer to your recipe! Pomegranate, in the summer, you are unlikely to find it anywhere, and it is better to neglect juices in the store. Many tests show that the grenade did not even lie there. So, let's leave your experiment until late autumn.
Mix all this thoroughly and leave it tightly covered in a saucepan, pressing down on top with a suitable plate, approximately in diameter. Put something heavy on top and leave it until tomorrow. Although, as I mentioned above, if the meat is fresh, then it will also marinate throughout the day. Stir everything in the morning, now enjoying the smell that will already come from the meat. You can even lick it or bite it off, now there is nothing terrible in this meat.
And this is how fresh, soft, vigorous, pickled meat should look like. It can be immediately distinguished from bad meat. Conclusion: be friends with the butcher, at least find out on what days he is slaughtered. An exceptional case if you do it yourself. Now I will also pay attention to the barbecue. It also has to correspond to some parameters. It is best to have iron, and even better with stainless steel, the thicker its walls, the better. It will keep the heat better and fry the marginal pieces.
And there is no need to torture yourself with hunger, making a kebab on bricks or somewhere on hanging chains.
My brazier looks like this: length - 60 cm., Height 15 (from the grate) and width 22 cm. The main mistake of those who make braziers: the grate should not have a large number of holes. Better to have a quarter of the bottom of the barbecue only from the grate, the rest is solid iron. You will see how the meat will simply brown and roast to full depth. And most importantly, it will not flare up under the flame of fire, where the meat will immediately take on a smoky color and lose the taste we all need. Do you want to eat soot ??? Me not!!! Smoking is a completely different topic and in this case it simply will not be appropriate.
This brazier is for a small company or outdoors. At the moment, my newest grill is being tested in the photo. Now that it's already sun. behind and the meat is eaten, I can say with confidence that it did not pass the test 100% and now there are some drawbacks: along the edge of the hole-free bottom, along, I made holes, after five centimeters and now everything is fine! Yes, there was not yet a blower flap, so I had to remove the meat from the place where the grate was, my welder said that he would fix this matter.
Also, I will not focus on the fact that the meat should be fried in a good heat all the time, turning and, in no case, should not be doused with tongues of flame. Let the coals burn out well, fan the ashes, and only then do the most beautiful thing in this art - to fry a barbecue! Every self-respecting kebab player should know this!
Next to the barbecue is all my yummy pickled and skewered! Everything is very convenient and practical! About lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat is cooked quickly, just a couple of minutes. Especially women need to learn one truth, because they often confuse juice from fried meat with blood, so they ask to fry some more. Although the meat is already quite ready.
And I will also open my tradition to everyone. When the coals are hot, I always fry only one stick first. For the success of the event, I will pour a glass of good red wine and appreciate the quality of the future barbecue. I will give the guests a try, albeit not for everyone, teasing them to the limit. And then it went - it went!
I, personally, had cases that close friends, one even a butcher by education, became speechless while eating. And after 5-6 sticks exhaling, he said that he had never eaten such a kebab! Now, by the way, it marinates just like that!
There is no need to make meter skewers. Until, while eating, you get to the last piece, it will already be cold. Secondly, waving the sword at the table, saying what a delicious shish kebab, you can gouge a good friend's eye out. And how wonderful it is to eat shish kebab from the skewer, when it is still hot. In this case, I use my own, short, total length of 37 cm, skewers. If you have only 20 of them, it means that you have no friends, and you cannot invite someone to visit. The meat must be skewered to the last bite. Or do you do this: - Hey, Vovan, come on, finish eating, come on skewer, I need to fry Kolka!
I have 90-100 of them, they do not rust, they don’t ask to eat, if only to put meat on them, and there’s enough for everyone. And in nature I take all the meat already put on and only on skewers. It is hidden in a special container and from all kinds of insects. I put marinated meat on skewers only myself and only at home. I don’t bother my ladies with this work; if I got down to business, I’ll bring it to the end. I don’t want to offend our lovely and fair sex, but meat should not roll on skewers or hang down to the very coals.
As for the size of the sticks, while eating, it is better, after all, to take another, fresh, hot stick so I put in 5-6 pieces. For lovely ladies, one skewer is enough, she would like to try the second one, but with huge skewers she is afraid that she will suddenly not be able to cope. With my size, you can safely adjust the amount of shish kebab eaten. We are not in the Stone Age near a spinning mammoth or in a competition: "Who will eat more!" Although, with a good barbecue, any thought about a diet simply disappears! And two or three skewers, your lady can always eat with pleasure!
Again, a case from life. The day dragged on with all sorts of things, it was late evening, a sauna and, accordingly, a barbecue. One lady from a kindred circle, she was very indignant, like, at night, looking at such a dish !? From her youth she knew the rules of nutrition, looked after her figure, and, by the way, herself, by the way, swallowed three sticks, and even a mug of beer upstairs !!! ...
The last condition and an important one: always put your guests at the table, let them miss one glass of salads. No walking around the barbecue, everyone should be seated at the table! Let them draw in with their nostrils what you are cooking there. Your place is only by the fire !!! Here you start serving them your kebab!
Kebab should be eaten only hot! And also, if you treat with barbecue, let it be only barbecue. Something from a snack, such as pickles, tomatoes, squash. Bell peppers, black olives, onions, dark bread and, of course, good vodka! There should not be any manti and pies, because you only treat us to SHASHLIK!
I don’t know where they will kiss you for this, but you will definitely be the first kebab player in the village! This is how the first skewer looks like, sizzling, roasting and not burning over a hot fire. And the juice, what kind of juice is running, just look! If it drops on the fire, then this drop will immediately flare up, and at the bottom of the barbecue with the least ventilation, this will not happen.
Below you will see that all the parties of the barbecue fried by me look about the same for me, so you will succeed, I am sure of it!
And here she is the first batch, the people are waiting, everything is poured, just give it!
And this is what lamb looks like: surprisingly ruddy and just melting in your mouth. It is this meat that you saw in the second picture above. What, exactly, served as a pickle? This cannot be said, most likely each ingredient contributed to this work. And the fact that the first pancake can always be lumpy, you know that, but the lesson you will get from this is the most correct one! In this case, if everything was clear to you, there simply cannot be a mistake.
Try my recipe, maybe you will like this dish too! Drooling, after all, flowed ???
PS: as one wise man said that: "We do not live in this world in order to eat, but we eat in order to live !!!"
Summer is just around the corner, which means it's time for picnics and outdoor recreation. The main character is still kebab! Not a single trip to nature takes place without a traditional barbecue. There are many recipes for how to properly marinate and cook a kebab. We will talk about this in our article.
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Which to choose kebab marinade and how much meat to keep in it - it depends on individual taste preferences, as well as on the degree of hardness of the meat. Do not marinate meat with fermented milk products, for example, kefir, if you will get to the place for a long time in the heat, and do not have a cooler bag. This can be hazardous to health. The tougher the meat, the longer it should marinate. In addition, there are some tricks and secrets. barbecue for example how to soften meat with marinade.
TOP 15 best barbecue marinade recipes
The marinades are suitable for pork, chicken (see how to marinate chicken correctly), lamb, beef and turkey.
Marinade with mayonnaise
You will need 200 g of any mayonnaise per kilogram of meat, 4 onions, spices. Mayonnaise is mixed with all the spices to taste. Then the meat is smeared with it.
Rose marinade (with ketchines)
Prepared from the same way as the previous marinade with mayonnaise. Only a small amount of ketchup is added to the mayonnaise, due to which the entire marinade turns pink.
Marinade with wine
White wine is mixed with spices. Then the resulting mixture is poured into the meat, laid out in layers with onions so that there is a layer of onions on top. The meat is covered with a plate with a load. This will marinate the meat better. It is advisable to leave it in the refrigerator until morning. You can also use red dry wine to prepare this marinade.
Marinade with beer
You can experiment here. If you wish, marinate the meat in light or dark beer, with spices.
Marinade with port and prunes
You can marinate the meat in red port with spices and chopped prunes. While the meat is marinating, it is recommended to stir it several times. The taste of such meat is very unusual.
Marinade with mineral water and lemon
An excellent marinade is obtained from the usual mineral water with gas. Add the juice of several lemons, spices to the water and pour this over the meat. The bubbles make the meat looser and more tender.
Marinade with tomato juice
Tomato juice is mixed with spices to taste. The meat is dipped in the marinade for 6 hours. The meat is very juicy and tender. At the same time, pieces can be added to such a marinade fresh tomatoes, which you can then also string on a skewer.
Marinade with kvass
You will need fresh (non-bottled) kvass to make the marinade. Add salt, pepper, coriander, basil, rosemary to it. Stir and pour over the meat.
Marinade with vinegar
Add a teaspoon of vinegar to 0.5 cups of water. Add chopped in a blender to the marinade onion, salt and pepper.
Marinade with honey and pineapple juice
For cooking, you need a teaspoon of honey, a teaspoon of soy sauce, 4 tablespoons of pineapple juice, 2 cloves of garlic, salt and pepper to taste. All ingredients should be mixed and poured over the kebab with the resulting mixture.
Marinade with kiwi
For the marinade, you need half of one kiwi (no more) for about one and a half kilograms of meat. Beat kiwi in a blender or grate. You will also need a teaspoon of ground coriander, 0.5 teaspoon of sweet red pepper, 0.5 teaspoon of cumin, and some hot red pepper. Do not add salt to this marinade at all. Mix everything and rub the meat with the resulting mixture.
Marinade with pomegranate juice
Crush the pomegranate seeds, strain the juice through cheesecloth. Add seasonings to taste to the pomegranate juice.
Marinade with honey and mustard
Mix in a bowl 2 tablespoons of mustard, 1/4 cup honey, 1/4 cup red wine vinegar 1/4 cup olive oil. Leave the meat in this marinade for 3 hours.
Marinade with tea
You will need black brewed tea. Pour 3 tablespoons of tea with 300 ml of boiling water and leave for 10 minutes. Then strain the tea and add 1.5 teaspoons of salt, black pepper, dried dill, and a little soy sauce. In such a marinade, the meat can be kept for only about an hour, and then you can start cooking the kebab.
Marinade with kefir
Seasonings and salt are added to kefir of any fat content. Then the meat is dipped in the marinade for at least 3 hours. Such a marinade is not suitable if you have to travel for a long time to the resting place.
You will need information on how to marinate a kebab correctly, what spices are needed, how to fry an already marinated kebab.
How to marinate a kebab
Many do not know how to properly marinate a kebab. It often turns out to be tough and tasteless, and if it is still overcooked at the stake, then it will be completely impossible to eat. For barbecue choose fresh meat, but not steamed... It should be meat from a young animal, without a lot of fat. It can also be store-bought chilled meats.
- Try not to buy frozen meat for kebabs, as it will taste very different.
In addition to meat, we need onions. The amount of onion is regulated by a person's taste preferences. There are people who generally hate onions in any form. In this case, it is better not to add it to the marinade at all or add it in small quantities.
- The onion should be cut into rings so that later you can string them on a skewer.
- It doesn't have to be big rings, as some people think. This only testifies to the cook's illiteracy or his laziness.
- The rings should be medium in size, not too thin so that they do not fall apart, but also not thick.
- You will also need garlic.
- Chop the garlic cloves across into thin slices, but do not pass them through a garlic press.
The kebab should be left in the marinade for about 12 hours in the refrigerator. Then the meat will have time to marinate and become tender enough. If you do not have time, then leave the meat in the marinade at room temperature, at least for 3 hours.
What spices are needed to marinate a kebab
For the preparation of marinades, you may need various spices: salt, black and red pepper, ground and unmilled coriander, chili, basil, dried garlic, bay leaves, fresh or dried herbs, etc. Before preparing the marinade, decide what kind of meat you want. Choose one of your favorite kebab recipes and cook it. Do not mix ingredients from different recipes... It may not turn out at all what you expect. The stores also sell universal spices, which already have the name "For barbecue".
How to make meat less tough
To make the meat softer, it can be grated and marinated in freshly squeezed kiwi and pineapple juices. You can also make gruel from the same fruit, but it should be fresh fruit, not canned. Refined taste meat gets under the influence of pomegranate juice. Mash the pomegranate, strain the pitted juice through a strainer and grate the meat. Then it will become unusually soft and melt in your mouth. To soften the meat, it can be marinated in grated lemon along with the zest, or in lemon juice. Spices such as black pepper and cumin soften the meat a little. Do not add too much vinegar to the marinade, it can completely drown out the taste of the meat, and make it harder.
How good to fry a kebab
Barbecue cooking is a very delicate matter that requires skillful hands. They say that the shashlik of female hands does not tolerate, but this is not entirely true. Women can also cook a wonderful shish kebab, although it is customary that this is a purely masculine business.
- String the kebabs on skewers in advance, while the fire has not yet burned out.
- It is better to string meat along the fibers, while large pieces Leave the meat closer to the middle, and the smaller pieces from the edges.
- Try to keep the pieces of meat did not touch too tightly with each other... In these places, the meat usually remains poorly cooked.
- While stringing, alternate between pieces of meat, onion rings and bell pepper, tomato, lemon.
- The kebab should be cooked over coals at a distance of no more than 15 cm.
- It should not be an open fire in any case, since the meat will only brown on the outside, but inside it will remain raw.
- It also does not have to be almost cooled coals, since their heat is not enough to bake the meat well.
- If the fire flares up, it is better to move the kebabs aside or remove them from the fire, or slightly extinguish it with water.
- Skewers should be stacked tightly to each other. Thus, there will be less fire, but more smoke, which will make your kebab even tastier.
- Turn the skewers over several times as the meat is browned.
- To make the kebab juicy, water it from time to time with a mixture of water and lemon juice, or the remaining marinade diluted with water.
How to tell if the meat is ready
- In order to understand whether the meat is ready or not, pierce it with a fork.
- If the juice is clear, then the meat is ready.
- If the juice is pink, then the meat is not baked.
- If there is no juice at all, then the meat is too dry.
Good kebabs and pleasant outdoor recreation!
Experienced kebabers believe that good meat the marinade is not needed at all. Because this way you can feel its true taste without foreign impurities.
But if the quality of meat leaves much to be desired, then pickling mixtures are used.
How to cook pork kebab without marinade at all? There are several ways.
Most often, according to such recipes, meat is cooked on coals in the Caucasus, where marinating kebabs in vinegar is considered a real blasphemy.
Firstly, meat for barbecue without marinating should be fresh, chilled, but not frozen. Ham or a neck, if you like fatter.
Pork kebab recipe without marinade
For pickling, finely chopped onions are used, or even better grated onions.
1. Rinse the meat and cut off films and other areas not going to the barbecue.
2. Cut the pork meat into coarse so that the meat is juicy, and in equal pieces so that they cook evenly.
3. The amount of onion in this kebab recipe is determined at the rate of at least one part of onion for two parts of meat. The onions need to be cut into thin half rings so that the onion gives off its juice faster. Better yet, grate.
3. Place the meat and onions in a large bowl, sprinkle with salt and black pepper and crush with your hands. Juice should be squeezed out of the onion, mixed with spices and the meat should be saturated with all these aromas.
4. Let stand for 10 minutes, then repeat the stirring process.
5. Now you can put the meat in an enamel or plastic dish, cover it with a plate and put the oppression on. Leave the meat in this form for 2 hours, but better for 4.
If you do not have dishes made of the required material, put a sturdy bag on the bottom, and already in it - the meat.
6. Water the kebab during frying with water, vinegar, salt and pepper. This technique is used solely for the purpose of giving the finished kebab a specific vinegar aroma. But when pickling, vinegar is not used!
Barbecue without marinade in spices
Another reason to cook barbecue without marinade is the banal lack of time for marinating.
In this case, you can grill pork steaks in spices.
Ingredients:
- pork (sirloin) - 1kg
- ground black pepper - 1.5 tsp.
- ground red pepper - 1 tsp.
- basil - 6 tsp
- rosemary -1 tsp
- salt - 2-3 teaspoons
Cooking pork steaks:
1. Cut the meat into steaks. For quick cooking 1 cm thick.
2. Mix all dry spices. Rub the mixture into the meat.
3. Place on a wire rack. Set on a grill with very hot coals.
4. Hold for 3 minutes. Flip over and cook for 3 minutes as well. The result is juicy roasted steaks.
5. Wrap the steaks in foil if you are not going to eat them right away. Serve with adjika or ketchup.
Bon Appetit!
Therefore, even if the pickled meat is not fried, you will not get poisoned. Properly marinated meat can be safely eaten raw. This is especially important if you plan to treat children with barbecue (they are more susceptible to poisoning).
If the shish kebab is made without marinade, it must be completely fried, which does not always work out and not for everyone. Therefore, if you want to play it safe, marinate.
Personally, we have long given up on heavy meat, the benefits of which no one has proven, so we only eat poultry. It is not deposited at the waist, it is an easily digestible protein and priceless polyunsaturated fatty acid, a huge amount of vitamins and minerals that make us slimmer, healthier and younger.
How to pickle chicken: 6 rules
1. To always make the chicken tender and juicy, choose only chilled food, not frozen.
2. For marinating poultry, use only glass or enamel dishes, everyone knows about the dangers of aluminum and plastic.
3. The longer the chicken is marinated, the more tender it becomes.
4. Marinades, which include soy sauce, should be salted with care.
5. Salt the poultry at the end of cooking or just before eating so that the salt does not draw out all the moisture and make the chicken hard and dry.
6. To always make dietary meat juicy, place the skewers as close to each other as possible, cook the shish kebab over hot coals and make sure that there is no fire!
Chicken dishes: cook according to recipes from the chef - watch the video recipe!
Honey mustard marinade
Juicy baked chicken with a beautiful advertising crust - really real! This is the most The best way roasting poultry. Honey combined with French mustard lends a light, pungent sweetness, while a mixture of herbs, garlic and lemon creates a stunning aroma. Cook two, or better, three servings at once. Honey chicken never lingers on the table!
And take super-budget wings to the dacha and be sure to cook them on the grill.
RECIPE HONEY MUSTARD MARINADE
What do you need:
150 g of liquid honey
100 g French grain mustard
1 lemon
5-7 cloves of garlic
1 bunch of dill
1 bunch of parsley
salt to taste
How to make honey mustard marinade:
1. Using a vegetable peeling knife, remove the zest from the lemon and cut into thin strips. Squeeze out the lemon juice and mix it with mustard, honey, vegetable oil, finely chopped garlic, herbs and zest. To stir thoroughly.
2. Marinate the chicken for 3–6 hours.
3. Finished poultry should be baked with lemon peels included in the composition.
4. During cooking periodically grease the chicken with the remaining marinade, add salt to the poultry at the very end.
Yoghurt marinade
The lightest marinade for lovers of everything super dietary. Only natural products and no mayonnaise!
YOGHURT MARINADE RECIPE
What do you need:
1 tbsp. natural yoghurt(can be replaced with kefir or even fermented baked milk)
1 tbsp. a spoonful of lemon juice
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon of cardamom
salt to taste
How to make a spicy yogurt marinade:
1. Mix all the ingredients into a homogeneous mass and marinate the poultry. It is recommended to soak the chicken in a yoghurt marinade overnight. Salt the chicken at the end of cooking or just before serving.
Orange marinade
The recipe for this marinade is great for both oven-grilled chicken and charcoal cooking. Pleasant light pungency is most harmoniously combined with orange notes and curry spice. Ruddy, golden, luxurious chicken!
ORANGE MARINADE RECIPE
What do you need:
100 g honey
3 oranges
2 tbsp. tablespoons of vegetable oil
2 tsp curry
ground red pepper - to taste
salt to taste
How to make an orange marinade:
1. Squeeze juice from two oranges, cut the third into thin slices.
2. Legs, thighs, wings or breast (or all at once) water orange juice and leave for 15–20 minutes.
3. Combine honey, butter, curry, pepper. Stir into a homogeneous mass.
4. Marinate the chicken for 2-4 hours.
5. Put the finished poultry in a mold, put orange circles on top, grease with marinade again and bake until tender. Salt just before use.
Fiery marinade
A hot chicken for the thrill-seekers. Poultry cooked in this marinade goes well with salad from fresh vegetables and tomato juice. Best for cooking on skewers, in home smokehouse or grilled.
FIRE MARINADE RECIPE
What do you need:
150 ml soy sauce
1 bunch of green onions
2 tsp of red ground pepper
1 head of garlic
5-7 cm of ginger root
How to make fire marinade:
1. Finely chop the green onion.
2. Grate garlic and ginger on a fine grater.
3. Combine soy sauce, green onions, red pepper, garlic and ginger.
4. Stir all ingredients.
5. Marinate the chicken and tamp it tightly in a saucepan.
6. Leave in the refrigerator overnight. Season with salt as needed at the very end of cooking.
Marinade glaze
Chic and shine! And shine - in the truest sense of the word! Divine Glazed Chicken will be the most sumptuous dish on your table. Marinade is especially good for baking chicken drumsticks and wings, however, whole chicken will also smite everyone on the spot.
RECIPE MARINADE-GLAZE
What do you need:
150 ml soy sauce
80 g honey
5-7 cm of ginger root
3 cloves of garlic
1 tbsp. spoon provencal herbs
1 pinch pepper
salt to taste
How to make a marinade frosting:
1. Grate the ginger on a fine grater.
2. Combine honey, soy sauce, garlic, ginger and spices.
3. Stir all ingredients into a homogeneous mass.
4. Bring to a boil over low heat and simmer for 4–5 minutes, cool.
5. Put the prepared chicken in a baking dish, grease liberally with the resulting glaze, cover with foil.
6. Place in an oven preheated to 180 ° C, bake for 15 minutes and grease with sauce again.
7. Continue to grease the chicken every 5-7 minutes, baking until tender. Season with salt at the end of cooking.
Sour cream marinade
If baked chicken is stringy and tasteless, try sour cream marinade. The poultry meat turns out to be incredible: tender and melting in the mouth with subtle hints of ginger and a slight aftertaste of mustard. This marinade is especially good for roasting chicken breast fillets.
SWEET MARINADE RECIPE
What do you need:
5 tbsp. tablespoons of low-fat sour cream
З Art. soy sauce
1 tbsp. spoon of Russian mustard
1 tbsp. a spoonful of dry Provencal herbs
2 tsp ground ginger
salt to taste
How to make sour cream marinade:
1. Combine all ingredients and beat with a fork until smooth.
2. Wash and dry the chicken.
3. Marinate the chicken for at least 2 hours.
4. Put the pieces into a baking dish and bake in an oven preheated to 180 ° C until tender.
5. During cooking periodically grease with the remaining marinade.
6. 10 minutes before the end of cooking, salt as needed and put on a thin plate of any hard cheese on each piece of chicken.
Bake until crusty.
Lemon marinade
The secret of this amazing citrus marinade is the addition of herbs and spices to give the bird a rich, intense aroma. Only juicy chicken and nothing more! Marinade is ideal for baking chicken meat in the sleeve or on the grill.
LEMON MARINADE RECIPE
What do you need:
2 lemons
5-7 cloves of garlic
1 tbsp. a spoonful of allspice peas
3 tbsp. tablespoons of vegetable oil
1 teaspoon of saffron
1 small bunch of rosemary (can be replaced with dry)
salt to taste
How to make lemon marinade:
1. Peel and crush the garlic with a knife.
2. Cut the lemon into large cubes. Tear the rosemary sprigs with your hands.
3. Combine lemons and rosemary. Mash the ingredients well with your hands.
4. Add garlic, oil, pepper and saffron, mix thoroughly.
5. Marinate the chicken for 5 to 12 hours. Salt at the very end of cooking.
Tomato marinade
The combination of herbs with garlic and paprika creates a wonderful marinade for cooking the most tender chicken v own juice... Thick aromatic gravy and soft chicken meat goes well with any side dish - from simple buckwheat porridge to trendy pasta.
TOMATO MARINADE RECIPE
What do you need:
1 tbsp. thick tomato juice
2 tbsp. tablespoons of vegetable oil
1 tbsp. a spoonful of ground paprika
5 cloves of garlic
1 bunch of basil
1 bunch of mint
salt to taste
How to make a tomato marinade:
1. Finely chop the garlic, mint and basil. Combine with tomato juice and vegetable oil. To stir thoroughly.
2. Marinate the chicken for 2-4 hours.
4. Put the finished poultry in a hot frying pan, after 2-3 minutes, reduce the heat to low and simmer under the lid in its own juice until tender. During cooking, you can add very little water if necessary, salt at the very end.
5. When serving, sprinkle with chopped mint if desired.
Marinade on kvass
Simple and reliable, homemade and such an understandable marinade on kvass will give your chicken a pleasant aroma rye bread... And don't forget a lot of fresh herbs and homemade vegetables!
RECIPE FOR MARINADE ON KVASS
What do you need:
400 ml bread kvass(ideally made at home)
2 tbsp. spoons of Russian mustard
1 tbsp. spoon of honey
5-7 cloves of garlic
1 bunch of any greens
1 pinch pepper
salt to taste
How to make a marinade with kvass:
1. Chop the garlic, finely chop the herbs.
2. Combine kvass with mustard, honey, garlic, herbs and pepper.
3. Marinate the bird for 2-4 hours, but better at night.
4. Bake the chicken on a wire rack or in the oven until golden brown. Salt a few minutes before cooking or before serving.
Wine marinade
Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet - feel free to try new combinations. The marinade is ideal for making chicken kebabs.
WINE MARINADE RECIPE
What do you need:
300 ml dessert red wine
100 g pitted prunes
1 onion
1 teaspoon of cloves
salt, pepper - to taste
How to make a wine marinade:
1. Cut prunes and onions into rings.
2. Combine wine, onion, prunes and pepper, stir.
3. Marinate the bird by keeping it in the refrigerator for at least 3 hours.
4. Stir occasionally during marinating. Salt at the end of cooking or just before serving.
The warm season is just beginning, which means that we will go out to barbecue with the whole family more than once or twice. But mind you no vinegar!
In the city, and even more so in the country, not a single weekend is complete without fragrant fried meat. Maybe these are stable associations from childhood? When the whole family gathered, no barbecues were sold in stores yet, so the brazier was folded from the bricks found. And only dad was engaged in meat, because "kebab does not tolerate female hands." And you so wanted to try that you begged your mother for a piece or two. You couldn't chew them, but it was still delicious and very adult-like. And in the end, of course, they baked potatoes in still hot ash. It would be nice if our children would remember warm summer days and family outings in nature with the same nostalgia.
We have prepared a selection of 15 original marinade recipes for you. This means that this summer you will have at least 15 reasons to go to barbecue.
1. Marinade for kebabs with lemon juice
Ingredients:
- Meat (lamb, pork, beef or chicken) - 2 kg
- Onions - 2 pcs.
- Lemon - 1 pc.
- Bay leaf - 3 pcs.
- Black peppercorns - 15 pcs.
- Salt - 1-2 tsp.
- Dried herbs (parsley, dill, marjoram, basil) - to taste
Squeeze the juice out of the lemon.
Mix all the prepared ingredients, the meat should be marinated for 5-8 hours.
2. Marinade for barbecue with olive oil and basil
Ingredients:- Meat (beef, pork or chicken) - 2 kg
- Onions - 2 pcs.
- Dried basil - 2 tsp
- Ground black pepper - 2 pinches
- Ground red pepper - 1 pinch
- Salt - 1 tsp
- Olive oil - 4 tablespoons l.
Cut the meat into 5x5 cm pieces. Cut the onion into rings.
3. Marinade for kefir shashlik
Ingredients:- Meat - 3-4 kg
- Kefir 3.2% fat - 1 l
- Onions - 4 pcs.
- Sugar - 2 tsp
- Salt - 3 tsp
- Ground black pepper - 3 pinches
Cut the meat into 5x5 cm pieces. Cut the onion into rings.
Mix all prepared ingredients, leave to marinate in the refrigerator for at least 3 hours.
4. Marinade for barbecuewith mineral water and lemon juice
Ingredients:- Meat - 3 kg
- Mineral water - 0.5 l
- Lemon - 1 pc.
- Spicy dried herbs (basil, dill, parsley), cumin, barberry - to taste
- Black peppercorns - 20 pcs.
- Salt - 3 tsp
Cut the meat into 5x5 cm pieces. Squeeze the juice from the lemon.
Mix all prepared ingredients, leave to marinate for an hour and a half.
5. Marinade for barbecuewith pomegranate or grape juiceIngredients:
- Meat - 4 kg
- Juice - 1 l
- Onions - 3-4 pcs.
- Spices (cumin, coriander, red and black ground pepper) - to taste
- Salt - 4 tsp
Cut the meat into 5x5 cm pieces. Cut the onion into rings.
Mix all prepared ingredients, leave to marinate overnight.
6. Marinade for kebabs on beerIngredients:
- Meat - 2 kg
- Light beer - 650 ml
- Onions - 4 pcs.
- Garlic - 2 cloves
- Ground coriander - 1.33 tsp
- Ground red pepper - 0.5 tsp.
- Ground black pepper - 0.5 tsp.
- Salt - 2 tsp
Cooking method:
Cut the meat into 5x5 cm pieces. Finely chop the onion. Crush the garlic with spices.
Mix everything, pour over with beer and let marinate for 5-8 hours in a cold place.
Add salt before frying the kebab, after draining the liquid.
7. Marinade for kebabs according to an oriental recipe
Ingredients:
- Meat - 2 kg
- Dry wine - 200 ml
- Soy sauce - 200 ml
- Garlic - 5 cloves
- Ginger root - 3 cm
- Honey - 3 tbsp. l.
- Ground black pepper - 1.5 tsp.
Cooking method:
Cut the meat into 5x5 cm pieces. Grate the garlic and ginger. Heat the honey a little.
Mix all the ingredients by adding wine, soy sauce and pepper. The meat should be marinated for 4-6 hours in a cold place.
8. Marinade for barbecue on apple juice with mineral water
Ingredients:
- Meat - 2 kg
- Onions - 1.5 kg
- Apple juice - 0.5 l
- Mineral water - 0.5 l
- Ready spices for barbecue - 1 tbsp. l.
- Salt to taste
Cut the meat into 5x5 cm pieces. Finely chop the onion.
Stir meat, onions, spices and salt, pour over everything with juice, diluted mineral water. After an hour and a half, the meat can be fried.
9. Marinade for kebab with kiwi
Ingredients:
- Meat - 2 kg
- Kiwi - 2 pcs.
- Onions - 700 g
- Ground black pepper - 1 tbsp l.
- Salt to taste
Cut the meat into 5x5 cm pieces. Cut the onion into rings. Peel and grate kiwi.
Stir all the ingredients and leave to marinate for no more than 30 minutes, otherwise the meat will creep.
10. Marinade for barbecue with mustard
Ingredients:
- Meat - 2 kg
- Mustard powder - 2 tsp
- Onions - 600 g
- Salt to taste
Cut the meat into 5x5 cm pieces. Cut the onion into rings. Stir all ingredients and leave to marinate for 5 hours.
11. Marinade for barbecue with mayonnaise
Ingredients:
- Meat - 2 kg
- Mayonnaise - 600 ml
- Onions - 4 pcs.
- Salt and pepper to taste
Cut the meat into 5x5 cm pieces, season with salt and pepper, leave for 15 minutes.
Add mayonnaise gradually, brushing over each piece of meat. There should not be too much mayonnaise so that it does not completely cover the meat.
Cut the onion into rings, mix some with the meat, put some on top. Cover everything with a lid and leave in a cool place for 12 hours.
12. Marinade for barbecue with tomato juice
Ingredients:
- Meat - 2 kg
- Tomato juice (without salt and sugar) - 1 l
- Onions - 3 pcs.
- A ready-made set of spices for barbecue - 2 tbsp. l.
- Salt to taste
Cut the meat into 5x5 cm pieces. Cut the onion into rings and grind with salt, mix with meat and spices.
Pour over tomato juice so that the meat is completely covered. Leave to marinate in a cool place for 3 hours.
13. Red wine kebab marinade
Ingredients:
- Meat - 2 kg
- Onions - 1 kg
- Dry red wine - 150 ml
- A ready-made set of spices for barbecue - 2 tbsp. l.
- Salt to taste
Cut the meat into 5x5 cm pieces. Cut the onion into rings.
Stir the meat, onions, spices and salt, pour over the wine. Leave to marinate overnight.
14. Yoghurt-saffron marinade for barbecue
Ingredients:
- Meat - 2 kg
- Unsweetened yogurt - 1 tbsp
- Onions - 6 pcs.
- Garlic - 4 cloves
- Lemon - 1 pc.
- Saffron - 1 pinch
- Warm water - 1 tbsp. l.
- Ground black pepper and salt - to taste
Cut the meat into 5x5 cm pieces, rub with salt and pepper, set aside.
Soak the saffron in water for 15 minutes. Cut the onion into rings. Grate the garlic on a fine grater.
Add onion, garlic, saffron and yogurt to the meat, mix everything and leave to marinate for 6-7 hours.
15. Marinade for barbecue from tea
Ingredients:
- Meat - 2 kg
- Black tea (brewing) - 100 g
- Boiling water - 600 ml
- A ready-made set of spices for barbecue - 2 tbsp. l.
- Salt and soy sauce to taste
Brew black tea with boiling water. Cut the meat into 5x5 cm pieces. Cut the onion into rings.
Drain the tea, squeeze out, add salt, soy sauce, a set of spices for barbecue.
Lay the meat and onions in layers. Pour marinade over and leave in a cold place for 6 hours, or better overnight.