Marinating shish kebab - options for cooking marinades

Late spring and summer are picnic times. And which dish is best for eating outdoors? We do not doubt that the majority will answer this question unequivocally - a shish kebab!

But to make fried meat on skewers it turned outsuccessful, it must be properly marinated. It should be said that when it comes to such an important matter as marinating a shish kebab, it is very difficult to come to a consensus. Different people prefer different types of marinade, using for this purpose kvass, beer, kefir, wine and other products. When making a choice, it should be remembered that the purpose of pickling is softening meat fibers and giving the meat flavor. A properly prepared shish kebab fry faster, and in order to chew a piece of well-cooked meat, it will not be necessary to exert titanic efforts.

Now we will tell about the most popularrecipes of compositions that are used for marinating meat for shish kebab. Based on these recommendations, you can create your own marinade, which will bring to you the glory of a specialist in culinary arts.

Let's start with the traditional recipe. Many believe that marinating shish kebab without using vinegar is impossible. And this is a wrong opinion. Too sharp "vinegar" smell and excessive acidity does not contribute to the preparation of fragrant and delicious meat. But if you do not accept other options and continue to cook shish kebab in vinegar, do not use artificially flavored compounds for the marinade. Take a natural wine or apple cider vinegar, in this case your shish kebab will not be spoiled by the pungent smell inherent in the vinegar essence.

A more refined taste of meat can be obtained ifto marinate a shish kebab in white wine. In general, there are even special types of wine suitable for this purpose. But if you did not manage to get the marinade wine, buy any dry white and use it to prepare the meat for roasting on the coals. The recipe is simple. For every kilogram of chopped small pieces of meat you need to take three hundred milliliters of wine. A mandatory ingredient of this marinade is onions, it should be taken almost as much as meat. Onions are cut into half rings and laid in layers, alternating with meat.

It is important to choose the rightmarinating meat. For example, wooden packaging for these purposes is not suitable, despite its environmental friendliness. Put aluminum containers aside. The fact is that when it comes into contact with acid, aluminum can begin to release harmful substances that will spoil your dish. So the best option - a glass or enamelware.

After the onions and meat are put into the dishes,mix wine with spices and fill in prepared foods. The amount of salt and other spices should be selected to taste, but you can go in a simpler way, by purchasing a ready-made seasoning for shish kebab (note that in its composition there were only natural ingredients). Do not add green onions to the marinade, the meat will become bitter. As for black pepper, it is better not to use the ground version of the seasoning. Take the peppercorns and bolden it yourself.

Marinating shish kebab in white wine should ideally last a day, but if you can not wait to taste delicious meat, you can limit yourself to three hours.

Some people prefer to marinate meat forcooking shish kebab in mayonnaise. But this is not recommended, since this sauce is intended for use in a cold form, and when heated, mayonnaise decomposes into harmful substances. The only exception to the rule is the use of homemade mayonnaise, which is prepared from natural products.

An interesting variant of marinade is carbonatedMineral water mixed with spices and lemon juice. There are fans of soaking the shish kebab in tomato juice, however, if you choose this method, then keep in mind that it takes at least two days, and even more, to soak the meat.

Very gentle it turns out a shish kebab from pork inkefir. Naturally, such a marinade can not do without spices. Use pepper, paprika, dry basil, salt and, of course, do not forget to put more onions.

Now many people prefer to prepare marinade formeat based on beer. On this soil, even two irreconcilable camps have formed, which argue about which type of beer (light or dark) is better used for these purposes. But you can try both and choose which one you like best.

And remember that the main thing when preparing shish kebab is not only the right meat and the "right" marinade, but also a good company and a cheerful mood. Have fun picnics!

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