It's time! It is high time for nature to fry kebabs and recall the magical taste of meat from the grill. It will directly depend on the marinade used, as well as aroma. You can’t miss it here.
Especially for the "Women's Opinion" was created TOP-7 of the best marinades for barbecue.
Kebab marinades - general principles of preparation
The ingredients for the marinade can be different, the composition depends on the recipe. Only one thing is important - you need to mix the components carefully. Throw spices directly on the meat - not our option! Seasonings and sauces should be distributed evenly first among themselves. If chopping is required, then you can use a blender, a grater, but it is better to arm yourself with a large knife and chop products on the board. It is believed that metal can ruin the taste.
The second important point is the combination of marinade and meat. We certainly stir with our hands. We work through each piece so that not a single dry place remains. And then lightly tamp, cover. You can not use aluminum, and indeed metal utensils for pickling. The ideal option is an enameled pan, containers, food-grade plastic is allowed.
Recipe 1: Best Chipollino Barbecue Marinade
Onion and kebab are inseparable concepts. It is this vegetable that is most often used for marinating meat. It is ideal for pork, beef, poultry, lamb. So why come up with something else? Classics of the genre! This amount of marinade is calculated on 2 kg of meat or poultry.
Ingredients
• 600 g of onion;
• 1 tbsp. l salts;
• 1 tsp ground pepper mixtures;
• 0.3 tsp coriander grains;
• 2 bay leaves.
Cooking method
1. Onions we take the most juicy and necessarily large heads. We cut it into half rings, sprinkle with salt and slightly crush with your hands.
2. Cut meat or poultry, add onions, the remaining salt mixed with peppers, throw a couple of bay leaves. Stir thoroughly for several minutes. The more juice the onion releases, the better.
3. We cover the bowl with barbecue and leave to marinate for at least 6 hours, it is better to cook the meat the day before, so that it is well soaked.
Recipe 2: The best marinade for barbecue "True wine"
No need to be afraid of alcohol in the meat, it will only improve the taste and soften the pieces. Especially if it is a quality and necessarily natural wine. One of the best marinade recipes for red meat. The ingredients are calculated for 1-1.5 kg of meat.
Ingredients
• 300 ml of red grape wine;
• 4 onions;
• 5 peas of pepper;
• 0.5 bunch of dill;
• 1 tbsp. l without a hill of salt.
Cooking method
1. Wine can be taken warm or cold, it is not so important. Crush peppercorns and add, add salt, mix. If you need to get hot kebab, then add a couple of pinches of hot pepper or adjika.
2. We cut the onion head with ringlets. Dill can be cut, but it is better to simply break the twigs into two or three parts.
3. Combine pieces of meat with onions and dill, pour wine with spices. Mix thoroughly, cover and marinate for at least three hours (pork). It is advisable to lie down for beef for 8-9 hours.
Option 3: The best marinade for barbecue "Case in Pomegranate"
One of the most original variations of pomegranate juice marinade. The drink must certainly be natural or at least have a quality composition. Marinade for any kind of meat.
Ingredients
• 350 ml of pomegranate juice;
• 1 tsp spices for barbecue;
• 2 cloves of garlic;
• 3 onions;
• 1 kg of meat;
• salt.
Cooking method
1. Cut the cloves of garlic into four parts. Peel the onion and chopped rings. We chop the meat. You can take a little more than a kilogram, but add more spices. Send it all to a container or bowl.
2. Mix pomegranate juice and a teaspoon of salt. Add ready-made dry seasoning for barbecue or for meat of this type. Mix. Often there is salt in the seasoning, so we don’t add it anymore.
3. Pour onion with meat and pomegranate juice and after stirring, leave to marinate. If you need faster, then keep the meat for 4-5 hours warm. If the barbecue is pickled the day before, then we put it in the refrigerator until the next day.
Option 4: The best marinade for barbecue "Ketchines"
Marinade with only three ingredients and salt. It is especially well suited to beef or other lean meat without fat. Mayonnaise perfectly impregnates fibers and softens, and ketchup gives taste and gives kebab a beautiful crust. If desired, take hot ketchup or light tomato sauce. This amount of marinade is enough for two kilograms of pork or beef.
Ingredients
• 200 g mayonnaise;
• 4 onions;
• 70 g of ketchup or other tomato sauce;
• salt.
Cooking method
1. Combine ketchup with mayonnaise, salt and stir. You can simply leave it for a while to dissolve. If you want to get hot kebab, and the sauce is ordinary, then add a little red pepper immediately to the marinade, dissolve.
2. Cut the onions and cook the meat. The smaller the pieces, the quicker they will marinate, but they can also dry on the grill. We make cubes of medium size 4-5 cm. We drop together with the onion into dishes convenient for pickling.
3. Add ketchup with mayonnaise to the meat. Stir and cover with marinade all the slices, after which we leave the pork to soak for 5 hours, beef for the night or all day until the evening.
Option 5: The best marinade for barbecue poultry
It is very easy to spoil a bird with tomato, lemon or other acidic foods. It needs a special approach, and it is called soy sauce. You can just fill in the pieces and add nothing else, but there is one very interesting version of the marinade. The amount of ingredients per 2 kg of chicken or turkey. However, grouse, quail and partridge also make a wonderful kebab.
Ingredients
• 140 ml of soy sauce;
• 1 tbsp. l honey;
• 40 g of mustard;
• 3 onions;
• 0.3 lemons.
Cooking method
1. In the marinade is lemon juice, but in small quantities. Squeeze from the third part or take half a small citrus.
2. Add mustard and soy sauce to the lemon juice. To make the bird covered with a beautiful caramel crust, we introduce honey or replace it with sugar. Mix everything thoroughly.
3. Cut thinly onions. You can pickle the bird in garlic. Then we clean 3-5 cloves and also cut into plates. Not finely, otherwise the pieces will burn out during the preparation of barbecue on the grill.
4. We chop the bird in pieces. If fillet, then just chop. You can pickle wings or whole legs.
5. Pour the bird with marinade, mix and leave for at least an hour, and preferably 3-5, then it is very well soaked in sauce.
Option 6: The best marinated barbecue marinade
Of course, mineral water is not used for such a marinade. Thanks to carbon dioxide, it remarkably softens the fibers of even beef, and the spices penetrate perfectly. If you do not like to use ready-made spice mixtures, then you can collect it yourself.
Ingredients
• 1 bag of spices for barbecue (10 g);
• 2 kg of meat;
• 500 ml of mineral water;
• 3-5 onion heads;
• 0.5 lemon;
• greens optional.
Cooking method
1. We simply cut the meat and onions in the usual way, mix and send in a bucket or in a saucepan.
2. Salt the mineral water, about one full spoon goes for this amount of meat. But you also need to consider the seasoning salt. Water is also sometimes salty. Add spices, squeeze lemon juice into the mineral water.
3. Pour the marinade into the meat, stir. The squeezed lemon half is cut into several parts and put on top. If desired, cover the meat with herbs. Leave to soak.
Option 7: The best marinade for barbecue "Wit"
There are so many different kefir marinades. Often mustard, lemon are added to it, sometimes mixed with mineral water, but here is a special option. In addition to the fermented milk product, you need real spicy adjika. You can just chop the bitter pod, add basil and garlic, if desired, will also be delicious. Marinate meat is better in fat yogurt.
Ingredients
• 2 kg of any meat (poultry);
• 1 tbsp. l acute adjika;
• 500 g of kefir;
• 1 tbsp. l salts;
• 5-6 bulbs.
Cooking method
1. We clean the onion heads, cut into rings or half rings. Chop the meat. We throw it into a bowl.
2. In kefir we dissolve salt, hot adjika, you can throw a few peas of allspice or a bay leaf.
3. Pour the marinade to the meat, stir, leave at least 5 hours. 2-3 hours are enough for a bird.
Barbecue marinades - useful tips and tricks
• Warm foods and liquids penetrate the meat more easily, soak it faster, you can put the marinade for several seconds in hot water, but it’s important not to overdo it.
• The softness of the kebab depends not only on the marinade, but also on the correctness of the sliced meat. Be sure to use a sharp knife that will not squeeze the juice. We cut the pieces across the fibers, and immediately remove the films encountered.
• Not every marinade can hold meat for a long time. Some products are prone to souring, onions on the second day also begin to deteriorate, and on the third it produces a not very pleasant aroma.
