How tasty and juicy marinated pork skewers. With pomegranate juice. Spiced onion juice marinade

There are no other types of recreation in the warm season, and picnics are still in trend. People are looking for all sorts of recipes for kebabs to diversify their field trips. Usually this dish is made from pork, chicken or lamb. But lately, beef kebabs have become increasingly in demand. They are very tasty if you use high-quality marinade and strictly follow the cooking procedure. We offer you great recipe   Beef kebab with a photo, as well as several options for marinade.

The most delicious marinade for beef kebabs

Recipe 1. Classic marinade for beef kebab

Ingredients

• Meat - 1 kg.
• Vinegar - 2 tbsp. l
• Vegetable oil - 2 tbsp. l
• 2 onions.
• Salt - to taste.

Cooking stages

1. Meat cut into pieces and put in a deep pan.
2. Onions cut into thick rings, add to the meat.
3. Enter seasonings in beef skewers, pepper and salt.
4. Pour in vinegar and only after it. vegetable oil.
5. Stir the meat with the marinade.
6. Cover the pan with a lid and allow the meat to rest for 2 hours, then proceed to frying.

Recipe 2. Marinade for kebab with pomegranate juice

Ingredients

• Meat - 1 kg.
• Pomegranate juice - 100 ml ..
• Ground black pepper - to taste.
• Vegetable oil - 2 tbsp. l
• 2 onions.
• Salt - to taste.
• Coriander, cloves, basil, cumin and other spices - to taste.

Cooking stages

1. Cut the meat into pieces.
2. Grate the onion or mince.
3. Combine all ingredients except vegetable oil and mix.
4. Pour in vegetable oil and mix again.
5. Cover juicy kebab   beef lid and leave to marinate for 2 hours.

On another technology for the preparation of marinade with pomegranate juice will be discussed in the video.

Recipe 3. Marinade for shashlik with wine

Ingredients

• Meat - 1 kg.
• Semi-sweet red wine - 100 ml.
• Ground pepper - to taste.
• Garlic - 5 teeth.
• Onions - 2 pcs.
• Salt - to taste.
• Fragrant spices - to taste.

Cooking stages

1. Cut the meat into portions.
2. Crush garlic, turn the onion into gruel with a blender or meat grinder.
3. Combine the meat, onion and garlic, and then pour all the wine. Leave the juicy beef kebab in this form for 1 hour.
4. Then add salt, pepper and spices to the marinade, mix thoroughly.
5. Cover the saucepan with the lid and leave the beef skewers to stew for another 2 hours.
6. When stringing skewers on skewers, pieces of meat can be alternated with vegetables - then the dish will turn out even more juicy.

Recipe 4. Marinade for kebab with pineapple

Ingredients

• Meat - 1 kg.
• Dried red chilli pepper - 1 pc.
• Fresh pineapple - 1.5 pcs.
• White vinegar - 3 tbsp. l
• Vegetable oil - 2 tbsp. l
• Onions - 4 pcs.
• Salt - to taste.
• Seasoning "Oregano" - to taste.

Cooking stages

1. Pepper sprigs and fry in a hot frying pan with butter for 0.5 minutes. Then remove it and leave to cool.
2. Pineapple cut into large pieces. Leave about 1/3 of the fruit pieces, and grind the rest in a blender along with the peeled garlic and chili.
3. Cut the meat into pieces and pour the marinade.
4. Onion cut into wide circles and add to the meat. Mix everything thoroughly and leave to marinate for 2 hours.
5. When the beef kebab is ready for frying, put the pieces on the skewers alternating with onion rings and pineapple pieces.

Recipe 5. Marinade for kiwi kebab

Ingredients

• Meat - 1 kg.
• Kiwi - 1 fruit.
• Onions - 4-5 pieces.
• Pepper - to taste.
• Salt - to taste.

Cooking stages

1. Cut the meat into pieces and lubricate each with a mixture of pepper and salt.
2. Onion cut into circles.
3. Pound kiwi with mush.
4. Mix the meat with the marinade for barbecue and leave for 3 hours.

Recipe 6. Recipe for soft and juicy beef kebab

Ingredients

• Meat - 1 kg.
• Onions - 2-3 heads.
• Garlic - 5 teeth.
• Lemon - 1 pc.
• Salt - to taste.
• Pepper - to taste.
• Seasoning - to taste.

Cooking stages

1. Rinse the meat with cold water and remove excess elements: large pieces of veins, fat and bone fragments. Cut it into portions, and then fold it into a container.
2. Chop onion and garlic or grind to a slurry. Put the mixture in the bowl with the meat.
3. Add pepper, salt, lemon juice and other spices.
4. Thoroughly mix the meat with the marinade and cover with a lid.
5. After 2-3 hours, put the marinated pieces on greased skewers and place on the grill.
6. Turn the skewers every 2-3 minutes. Coals should be periodically sprinkled with clean cold water.
7. Serve the meat must be hot with fresh vegetables and an appetizing sauce, which you can both buy in finished form, and make at home.

How to cook beef kebabs will be described in the video.

How to cook beef kebabs so that the meat is soft

First, add acidic foods or alcoholic beverages to the marinade. From acidic foods you can use vinegar, kefir, juices, or fruit. Alcoholic beverages are not suitable for any, it is allowed to take beer and wine. Secondly, cooking kebabs from this kind of meat should be unhurried. Slices of veal should be marinated for at least 2 hours. Then they will turn out exactly as you imagine them in anticipation of the meal.

In conclusion, we offer to watch another educational video. It will tell you how to cook beef kebabs so that the meat is soft.

Beef shashlik is not as fatty and less caloric than a pork delicacy and does not have a specific smell like a mutton snack. The excellent taste and nutritional characteristics of the meat used, with the right approach to the business, give an amazing result at the output.

How to cook beef kebab?

Beef kebabs are more capricious than a snack from a different kind of meat, and can easily spoil the overall picnic experience by working hard and dry. So that outdoor recreation does not bring unpleasant surprises, it is necessary to take into account simple rules and tips on cooking a signature dish for a picnic.

1. First of all, you need to know from which part of the beef the kebab is made. Choosing the right meat, you should prefer cutting with fatty layers, rump or the inside of the back leg.
2. Vinegar and other ingredients that contain this product should not be present in the marinade: mayonnaise, mustard, various sauces. The only allowable variation is wine vinegar, which does not have a firming effect on the beef.
3. Meat fibers perfectly soften fruits (kiwi, pineapple, pomegranate), soy sauceand vegetable oil.

How to pickle beef for kebabs?

Laconic, but effective marinade for beef shashlik based on vegetable oil gives an unexpectedly soft and juicy result. Fats penetrate the fibers and frame the chunks outside. When frying, they heat up faster meat, creating inside the pieces the temperature is higher than usual, thus contributing to better baking and preservation of juices.

Ingredients:

• beef - 2 kg;
• vegetable oil - 500-700 ml;
• onion - 1 kg;
• salt - 2 tsp or to taste;
• pepper, spices for barbecue.

Cooking

1. Beef is cut, salted, flavored with pepper and spices.
2. Add the shredded and mashed onion, mix.
3. Pour in the oil so that it completely covers the contents and leave the kebab of beef to marinate for at least 12 hours.

Beef Kebab - Recipe

Even if you cook kebabs from marbled beef, there is a high risk of getting a hard, “rubbery” taste of the finished dish, if you pick the wrong marinade. Along with the oil base, mineral highly carbonated water will have the desired effect on chunks of meat, softening the fibers and preserving their juiciness.

Ingredients:

• beef - 2 kg;
• mineral water - 500 ml;
• onion - 1 kg;
• salt - 2 tsp;
• coriander and pepper - 1 teaspoon;
• fragrant herbs - 2 tsp.

Cooking

1. Prepared, chopped meat is salted, peppered, flavored with spices and mixed with chopped and slightly mashed onion.
2. Leave the workpiece for a few hours for pickling.
3. Roast a soft skewer of beef for about a minute over a flame, sealing the juices, and then another 15 minutes over the coals.

Kiwi Beef Skewers - Recipe

Skewers of beef with kiwi guaranteed to be soft and juicy. However, in this case you should not exceed the recommended time of marinating. With prolonged exposure to fruit puree from kiwi fruit on meat slices, they can become completely tasteless, "wadded" and lose their elasticity and regular shape. The maximum allowable time of beef in such a marinade is 4 hours.

Ingredients:

• beef - 2 kg;
• kiwi - 1 pc .;
• tomatoes - 2 pcs .;
• onion - 1 kg;
• salt - 2 tsp;
• ground pepper.

Cooking

1. Beef is prepared and cut, salted, pepper, seasoned with spices.
2. Shred peeled kiwi, tomatoes, onions, knead a little hands, add to the meat, mix.
3. After a couple of hours, you can fry juicy beef kebabs.

Beef Kebabs with Vinegar and Onions

For supporters classic recipes   Marinade and fans of the characteristic "acetic" sourness in ready dish   The following recipe is presented. From it you will learn how to fry kebab of beef with vinegar. In order to avoid a negative effect, it is not recommended to replace the vinegar with classic table vinegar.

Ingredients:

• beef - 2 kg;
• wine vinegar and vegetable oil - 4 tbsp. spoons;
• onion - 1.5 kg;
• salt - 2 tsp;
• seasonings for shish kebab - 1 tbsp. spoon;
• ground pepper, bay leaf.

Cooking

1. The meat is cut, mixed with the components of the marinade and chopped onion, left overnight.
2. Strung marinated beef on a skewer and roast over the coals until tender and ruddy.

Beef Kefir Kebab - Recipe

Especially tender and juicy can beef kebab in kefir, which can be taken with any percentage of fat. The unique aroma, amazing taste and inimitable piquancy will add to the snack Georgian dry mix of hops-suneli seasoning, which is added to the marinade along with other ingredients.

Ingredients:

• beef - 2 kg;
• kefir - 1-1,5 l;
• onion - 1 kg;
• salt - 2 tsp;
• seasonings for shish kebab - 1 tbsp. spoon;
• ground pepper.

Cooking

1. Beef is cut, flavored chunks with salt, pepper, seasonings and mixed with shredded and mashed onion.
2. Pour the contents of kefir, mix again and leave for several hours.
3. Fry kebabs on kefir from beef over glowing coals to ruddy.

Beef Kebab Wrapped in Bacon - Recipe

What tricks the chefs do not resort to in order to improve the taste characteristics of their favorite delicacy. So the next invention was the use of bacon slices for decorating shish kebab. They not only help preserve the juiciness of the slices, but also give them a unique taste and breathtaking aroma.

Ingredients:

• beef - 2 kg;
• bacon - 400 g;
• onion - 700 g;
• salt - 2 tsp;
• ground pepper.

Cooking

1. Beef is cut, salted, peppered, mixed with chopped onion and left to marinate overnight.
2. Smoked bacon is cut into thin slices, which wrap marinated chunks of meat and strung on a skewer.
3. Beef kebabs are roasted in traditional bacon style over hot coals.

Beef Kebab with Soy Sauce

Shish kebab made from beef in soy sauce is particularly savory and unusual in taste. In this case, garlic is used instead of onion, which is in harmony with the other components of the marinade. Ginger and tarragon can be taken fresh or ground dried, adding it to the meat to taste.

Ingredients:

• beef - 1 kg;
• soy sauce - 1 cup;
• lemon juice - 1 cup;
• garlic - 7 cloves;
• ground pepper, salt, tarragon, ginger.

Cooking

1. Cut the meat into slices, flavor with spices, pepper, pour with soy sauce and lemon juice, leave for 5-7 hours or overnight for pickling.
2. Roast a delicious kebab of beef over embers, occasionally pouring the remaining marinade.

Beef Liver Kebab Recipe

Fans of offal will appreciate the following kebab recipe. In this case, the treat is made from beef liverwhich surely get rid of films, vessels and streaks and cut into small cubes. Wine marinade will give the dish an original taste and make it surprisingly aromatic.

Ingredients:

• beef liver - 1 kg;
• dry white wine - 400 ml;
• vegetable oil - 200 ml;
• lemon juice - 100 ml;
• onions - 500 g;
• salt, pepper and coriander - 1 tsp.

Cooking

1. Prepare and chop the liver, placed in a bowl.
2. Mix lemon juice with oil and wine, add salt, pepper, coriander and onion, chopped and mashed with salt.
3. Connect the liver with the components of the marinade, leave for 7-9 hours.
4. Beef liver kebabs are fried in a traditional manner over glowing coals on skewers.

Beef Kebabs in the Oven

If it is not possible to organize a trip to nature, you can cook beef kebabs in the oven on skewers. Snack will not have the characteristic smell of smoke, but the taste characteristics will be as close as possible to the original. Meat must be pre-marinated with onions and spices. Below is a variant with mineral water and lemon.

Ingredients:

• beef - 1 kg;
• mineral water - 500 ml;
• lemon juice - ½ cup;
• onion - 700 g;
• pork lard - 200 g;
• salt, pepper, spices for kebabs.

Cooking

1. Beef is cut into cubes, salted, peppered, seasoned with spices and mixed with shredded onion and mashed with salt.
2. Pour in mineral water mixed with lemon juice and leave the billet for several hours.
3. String slices of marinated meat on skewers, alternating with pieces of bacon, place them on the grid above the baking tray and send to the oven heated to the maximum for 10 minutes.
4. Then the heat is reduced to 200 degrees and the skewers are cooked for another 15-20 minutes.
   

If you make a rating of the favorite food of mankind, in the first place will be bread, and in the second place meat. Bread is a basic thing, without it nowhere. But if we consider meat, what epoch you take in the culinary sense - everywhere there is an ode to barbecue. Without it - nowhere, without it the cooking book of any country will not do in any way. The name, of course, may be different, but the meaning is the same - marinated in thousands different ways pieces of meat, grilled on charcoal, smell of smoke, spices, and incredibly, breathtakingly tasty. And the Neanderthals are to blame, it was they who first discovered the secret of roasted meat over an open fire.

Today we talk about beef kebabs. Beef meat has a dense original flavor, however, along with small fatty layers it requires a special marinade and spices. The number of recipes kebab beef truly limitless. It can be spicy and spicy, with lemon juice and dried herbs, in tomato or mayonnaise, kefir or onion syrup - it all depends on national traditions and personal preferences. This is quite tough meat, so you need to choose the best parts of it - cutting with a layer of fat or, for example, the inside of the back leg. Rump is used for both kebabs and steaks.

Beef Kebab - Food Preparation

Muscular parts of the beef, for example, the rump, will have to cook longer, so that the meat is not so tough. For kebabs, a special advantage is the "marble" beef, where the meat is under the thinnest net of fat. To get this look, special conditions are created when taking care of the bulls, and a special mode of the day. They say that they even make a special massage for fattening. Therefore, the tenderloin - an oblong piece of meat without bones from the muscles along the spine - is obtained especially soft, the kebab from it will be tender and juicy. Neck, shoulder and ankle are prepared longer, and their pickling will take more time - a day or two. The main thing is not to overdry during frying so that it does not become tough.

Beef Kebab - Cooking

Skewers can be cooked with the help of any barbecue - collapsible stones or folded from a brick, or maybe you prefer a hiking metal construction. The main principle: the heat from open coal. The best coals are obtained from plums, apples, cherries - the meat is obtained with a special fruity aroma. Do not forget about skewers. Put them as close as possible, "tightly", so that the kebab was juicier. Marinate meat should be in glass, enamel or earthenware. Aluminum pan can spoil the taste of meat.

Beef Kebab - The Best Recipes

Recipe 1: Siberian kebabs in white dry wine

Preparing a kebab for this recipe, you will understand that the correct marinade can soften any, even the toughest meat. Siberians are such avid hunters, they can turn any meat into edible. It is necessary to marinate beef for a long time, not less than 24 hours, however, at the exit we expect juicy meat melting in the mouth.

Ingredients: beef meat (3 kg), onions (1.5 kg), salt, white dry wine 300 grams, vinegar (150 gr.), lemon, black peppercorns and bay leaf (1 pack), red ground pepper.

Cooking method

So, cut the meat into pieces of 4-5 centimeters. To the bottom big pans   we put a lot of black peppercorns and a whole layer of bay leaf. Rings distribute the onion on top of the sheet and only then spread the beef on top. Salt, pepper - this is to taste. Again a layer of onions and meat. We continue until the meat is over. Sprinkle with pepper and salt. The last layer will be a bow and bay leaf. Pour the vinegar, cover the pan with a lid and put a press on top: something heavy. Leave for 24 hours. Marinated meat is separated from the juice, transferred to a new saucepan and filled with wine and lemon juice for 3-4 hours. String on a skewer and please your guests with kebab in Siberian style. The well-fed and pacified guests will long remember your party and the delicious taste of kebab in white wine.

Recipe 2: Lebanese kufty kebabs

Kufta (kafta) is a Lebanese the National dish, marinated minced kebab. This amazing recipe is being asked by anyone who has ever tried kyufta. You will be able to prepare the meat in 20 minutes, and another 10 minutes will take you to prepare it.

Ingredients: lean ground beef (750 gr.), Onions (1 pc.), Parsley (half a glass), salt, allspice, ground black pepper, ground red pepper.

Cooking method

Mix in a large capacity ground beef, spices and chopped onion and parsley. The resulting mixture is divided into 6 parts and wrapped around the skewer. It turns out six sausages on skewers with a diameter of 3 cm. Fry on prepared hot coals to brown, turning over from time to time. Marinated Shashlik ground beef   - This is an excellent snack, it is almost not even necessary to chew it, it will melt in the mouth.

Recipe 3: Beef Skewers with Pineapple for Kids on Skewers

For the simplest recipe exceptionally bright and tasty dish   need a minimum of ingredients. If strung pieces of meat on small skewers, you get a great meal for a children's holiday. Children love pineapple slices, the combination of beef and pineapple has just great taste.

Ingredients:   beef (half a kilo), garlic, soy sauce, red, diced bell pepper   (1 pc), pineapple slices (2 cups).

Cooking method

Mix the garlic and soy sauce. Meat is cut and repulsed, marinated for 30 minutes. Stringing pieces mixed with pepper and pineapple, just get 8-10 skewers. Fry for 10 minutes using a grill or barbecue. The result is a delicious portion of kebab, which can be served with rice or salad. In general, a full holiday to you and your loved ones!

Recipe 4: Beef skewers in honey marinade with soy sauce

Exquisite version of the Caucasian beef kebab, with a spicy taste, a sample of real Caucasian freshness and vigor.

Ingredients:   beef meat (1 kg), honey (1 tbsp. spoon), soy sauce (80 ml), sesame oil, grated ginger (2.h spoons), garlic, salt.

Cooking method

Cut the meat into pieces and salt. Heat the honey in a bowl, grate the ginger, grind the garlic through the garlic press. Combine the ingredients, pour the resulting mass of meat for 4 hours. Along with kebabs, bake and vegetables as a side dish, they are saturated with meat flavors. The main thing - put closer to yourself. If there are many people, you risk being late - they will eat everything!

If you use lemon juice instead of vinegar - be careful: you need a little less juice in volume, otherwise you risk making the meat sour.

Kefir will make beef soft and tender. Marinate longer, minimum night.

To soften the beef in the marinade, you can add a little vegetable oil.

The distance from the skewer with meat to coal must be at least 15 cm.

Kebab Marinade Recipes

How to cook a delicious beef kebab and the most delicious marinade, so that the meat is soft. We comprehend the depths of marinating meat!

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Creating a good kebab primarily depends on the choice of meat and the way of pickling. Certainly in order to make high-quality kebab   need to know how to cook on the grill, but this stage is only part of the story.

In this article we will consider the preparation of a marinade for beef kebab, such meat is quite suitable for kebabs, which you can easily cook not only from the classics, but also from beef or.

Why do you need to cook high-quality marinade

When it comes to softening meat, now many do not experience this need to a large extent. After all, earlier you could often buy a completely incomprehensible piece of beef in the store, which was required to soften. Now the level of service and trade, as a rule, is higher and for beef kebabs   almost always sell anthristic part   or other suitable pieces.

If you do not need to soften the meat, then marinade is also not needed - you ask. Not at all, firstly, you need to soften the meat a little, and secondly, the marinade will be needed mainly to make a good taste. You will be surprised how tasty the kebabs are made from well-marinated meat.

How to Marinate Beef Kebab Meat: A Pickle Recipe

In order to make, take the appropriate cuts of beef. You do not need fatty pieces, but those that are tough. The best option is something like the dorsal part, that is, such muscles that did not become stiff, since they did not work much, but did not accumulate much fat.

Does the marinade need sourness? In fact, not always. If the meat quality, then soften the pieces are practically not required, and you can not use components that give acid:

• vinegar;
• wine;
• beer;

• kefir;
• lemon juice.

Therefore, the following recipes do not use the acid component at all. Much more delicious to make a marinade based on the best supplement for meat - luke.

It is with onions that the meat is excellent "friendly" and becomes more appetizing, this fact applies not only to kebabs, but in general, almost all meat dishes.

Spiced onion juice marinade

Often in the marinade, you can watch onion sliced ​​onions or rings large chunks. In fact, this option is completely illiterate, because, in fact, only onion juice is needed for marinating, and if you put large pieces of onion to the meat, then the juice on the surface of the meat will be at least.

The best thing crush several onions   in a meat grinder or blender and drain only the juice. This liquid will be the basis for the marinade, which you add spices.

Take for this marinade:

• salt - a couple of pinches;
• ground black pepper - 2-3 pinches;
• ground coriander - 2-3 pinches;
• provencal or other herbs - a tablespoon;
• ground dry garlic - a tablespoon;
• dry chili - pinch.

These ingredients need to be mixed with meat and onion juice. Marinating required no more than an hour, then you can start cooking kebabs.

Marinade with onion puree

In this recipe, you use onion puree as a base. Crush the onions through a blender and rub the meat with such mashed potatoes.

• mustard - quite a bit, literally about half a spoon will suffice;
• vegetable oil - a couple of tablespoons;
• ground pepper for flavor - a couple of tablespoons;
• crumbled bay leaf - one thing;
• star anise - one thing for the whole dish.

In this marinade, each component harmoniously complements the rest. For example, mustard will soften the product better, and vegetable oil allows meat to better be filled with aromas and tastes.

If you know some subtleties, you can better marinate the kebabs and cook more delicious meat. Let us examine these basic tips for cooking kebabs.

• Meat selection.   Fresh meat - not the best option for kebabs. In fact, it is better to acquire so-called sagging beef, that is, one that has hung in the carcass for at least 24 (and preferably 48) hours.
• The size of the pieces.   For marinating, and in general it is most convenient to make pieces of meat the size of one bite, that is, cut the skewers into pieces that it is convenient for a person to immediately take and chew.
• The best options for beef for kebabs are: dorsal parts, tenderloin, shoulder blades.
• Add some spices and seasonings to the marinade. It is necessary that the meat is complemented by different shades of taste, but the taste of meat should only be emphasized and supplemented, not overshadowed.
• Experiment with marinade. The proposed recipes are only the basis on which you can string your own supplements. Try your own options to make the meat taste perfect.

If you want your meat to be soft and tasty, in the process of preparing the marinade, massage the pieces. Such an elementary action allows you to soften the fibers and saturate the beef with flavors.

How to serve a table for kebabs

A few words should be said about serving kebabs. In fact, this part is not less significant compared to the others. Beautifully and competently serve barbecue - to prepare a valuable dish, the lack of the desired table setting is a disadvantage.

The best thing serve the kebab with greens, and with a lot of. A variety of fresh herbs, leafy salads, vegetables - these elements need to be added to the table to the kebab. Approximately as much meat on the table you need to take a side dish.

Additionally, take some sauce and bread. It is optimal to choose something like pita bread or white tandyr bread. For many kebabs use tomato sauces, but in fact, this dish goes well with fruit-based sauces, for example, quince or plum sauce.

Spread shish kebab not directly on the surface, but on greens or bread. Then these products will be saturated with delicious meat juice and will become healthier.

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How appetizing it looks roasted on coals and exudes the smell of campfire smoke, meat is what people like to leave the city for, the nature. But how is it insulting, if instead of what you really expect, it turns out the opposite - burnt, and even rubber gum, the appearance of which easily spoils not only the appetite, but also a good mood.

In order for the kebab out of the beef to turn out juicy and soft, it is necessary to choose not only the meat, but also to know how to pickle it. The tenderloin for this dish should be without any veining, but always with small inclusions of fat, which is also great for cooking. If you take only clean fillets, the kebab will come out dry. It turns out that the dish came out tasty and juicy, it must necessarily contain fat. All the same, if for some reason you could not find a suitable pulp, then you can grill beef with lard, where the sequence will be like this - 1 piece of fat every 2 slices of meat.

In this recipe, I will tell you how to cook beef kebab with the most delicious marinadeYes, and so that the meat came out soft and also juicy. Most importantly, follow all the rules described below and then you will succeed. And this reference for those who missed

  Marinade for baking shashlik in the oven (in the sleeve) - a recipe with step by step photos

Ingredients:

• Beef meat - 1 kg
• tomatoes - 2 -3 pieces
• onion - 5 pcs
• dried basil - 1/3 teaspoon

Cooking method:

Two onions and tomatoes cut into large pieces. After that, using a blender turn into a puree.

Washed and cut into medium pieces the meat is transferred to the pan and pour over the top vegetable mixture. Add salt and ground allspice to taste.

Chop the remaining onion in half rings, add to the meat and mix thoroughly with your hands.

Then we cover the plate so that it goes inside the pan. This is necessary for the creation of oppression. Cover with lid and place in the fridge. In this case, I have an evening, so I tidy up the kebab until the morning. Of course, if you have fresh meat, two hours will be enough for it to marinate.

  Kebab marinade from kiwi

Ingredients:

• Meat - 1 kg
• kiwi - 1 pc
• onion - 3 pcs
• vegetable oil - 2 tablespoons
• salt and pepper to taste.

Cooking method:

With kiwi, remove the skin with a knife, rub it on the pulp on a fine grater, you can grind it in a blender.

Kiwi contains a special enzyme that softens meat very well.

In chopped and washed large pieces of meat, put onions, chopped with rings, salt and pepper according to your preferences. Pour in a little bit of vegetable oil so that it clings to the meat and leaves it juicy inside. And lay out the kiwi gruel, and then mix thoroughly.

And leave to marinate for about 1.5-2 hours. After that, you can safely use it for its intended purpose.

Marinade on kefir

Ingredients:

• Beef - 1 kg
• onion - 4 pcs
• kefir - 300 ml
• lemon - 1/2 pc
• cilantro - 1 bundle
• paprika - to taste
• ground cumin - 1/3 tsp
• vegetable oil - 2 tablespoons
• salt and pepper - to taste.

Cooking method:

My meat and cut it into equal squares.

Chop the onion in half-rings, knead with the hands and put in a bowl with meat, squeeze the lemon juice and put the cilantro in the same place. Stir well so that the juice stands out and salt.

Add black ground pepper, ground dill, paprika, pour in vegetable oil, pour kefir and mix, kneading at the same time the meat.

Wrap a bowl with cling film and put it in the fridge for 3-4 hours.

  How to Marinate Shish Kebab on Vinegar

Ingredients:

• Meat - 1 kg
• onion - 4 heads
• vinegar 9% - 2 tbsp. l
• salt and pepper - to taste.

Cooking method:

For the correct marinating of beef in vinegar, we need to cut the washed meat into square pieces, grams 50-60. Salt and pepper to your taste. Shred the onion in half rings, crush it a little with our hands and put it into the pan in layers with meat. And we moisten each layer with a small amount of vinegar.

If we leave the future shish kebab to marinate from evening to morning, then it is necessary to put it in the fridge, and if you need to cook it quickly in 2-3 hours, then leave it to marinate at room temperature.

Most importantly, try not to overdo the beef in vinegar marinade, otherwise it will become hard and in the end lose its taste.

  Marinade with lemon

Ingredients:

• Meat - 1.5 kg
• onion - 1.5 kg
• lemon - 700 gr
• salt and pepper to taste.

Cooking method:

The washed meat is cut into large pieces and transferred to a suitable saucepan.

Clean the onion and chop the rings add to the meat.

Stir well and knead everything with your hands, then press down, for example, with a plate and leave to marinate for about 1 hour.

  Marinated meat in wine and mineral water

Ingredients:

• Beef - 1 kg
• onion - 4 heads
• bay leaf - 2 pieces
• lemon -1/2 pcs
• red wine - 300 ml
• mineral water - 300-500 ml
• black pepper peas - 10-15 pieces
• salt and black pepper - to taste.

Cooking method:

Wash the meat, cut into square pieces and shift to a bowl. There we also add bay leaf, peppercorns, ground black pepper, salt, squeeze out lemon juice, pour in wine and be sure mineral water, heavily carbonated, so that the meat is soft, and of course the onion rings.

No need to add a lot of lemon juice, as the meat can become sour.

Thoroughly shuffle and leave for 5 hours.

If you want to remove the marinated meat in the fridge, then before cooking you need to get it for 1.5 hours so that it stays in a warm room.

  Kebab marinade in mayonnaise

Ingredients:

• Beef - 1 kg
• Mayonnaise - 400 ml
• lemon - 1 pc
• garlic - 5 cloves
• salt and pepper to taste.

Cooking method:

In this recipe, we first need to rinse the lemon well under running water, then wipe it dry and rub it on a fine grater, temporarily remove it to the side.

My beef, cut into medium pieces, cut the veins, film and shift to a bowl or in a saucepan.

In a clean bowl, make a marinade and for this we need to pour the mayonnaise, squeeze the lemon into it, put the grated zest, squeeze the same garlic and pepper to taste. Thoroughly mix everything until a homogeneous mass.

Meat salted to someone as you like, pour marinade and knead well. Close the lid and put it in the fridge for 8-10 hours.

During this time, our kebab will be quite soft and tender.

  Beef Kebab with Mustard

• For kebabs, it is best to choose a fat-cut tenderloin, the inside of the back leg, or a knuckle.
• No need to buy frozen meat, as a rule from this dish turns dry. It is necessary to choose chilled.
• It is also not recommended to take finished product   in the supermarket, because it is difficult to predict that all the same will come out of it at the exit.
• Beef is best cut into medium pieces, since large ones may not be baked from the inside, and too small will be dry.
• The marinade should be enough to cover the meat completely.
• And of course, the kebab will turn out soft if you beat off the beef before cooking.
• In no case do we allow the burning and charring of the dish during frying, otherwise everything will go for a smack.

Cook for health and enjoy your meal !!!

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