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!
Но чтобы обжаренное на шампурах мясо оказалось successful, 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.
Сейчас мы расскажем о наиболее популярных recipes 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 the kebab marinating without the use of 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 tasty meat. But if you do not accept other options and continue to cook shish kebab in vinegar, do not use artificially flavored compositions for the marinade. Take natural wine or apple vinegar, in this case, your kebab will not be spoiled by the pungent smell inherent in vinegar essence.
A more refined taste of meat can be obtained ifto marinate kebabs in white wine. In general, there are even special types of wine suitable for this purpose. But if you could not get exactly 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 meat cut into small pieces, you need to take three hundred milliliters of wine. Mandatory ingredient of this marinade is onions, it should be taken almost as much as meat. Onion cut into half rings and lay layers, alternating with meat.
It is important to choose the right dishes formarinating meat. For example, wooden packaging for these purposes is categorically not suitable, despite its environmental friendliness. Set aside aluminum containers. The fact is that when it comes into contact with acid, aluminum can start releasing harmful substances that will ruin your dish. So the best option is glass or enamelware.
После того как лук и мясо уложены в посуду, mix wine with spices and pour prepared products. The amount of salt and other spices must be chosen to taste, but you can go a simpler way by purchasing ready-made seasoning for barbecue (note that it contains only natural ingredients). Do not add green onions in the marinade, the meat will become bitter. As for black pepper, it is better not to use ground seasoning. Take pepper peas and coarsely grind it yourself.
Ideally, marinating kebabs in white wine should ideally last for a day, but if you are not eager to taste tasty meat, then you can limit yourself to three hours.
Некоторые предпочитают мариновать мясо для cooking kebabs in mayonnaise. But it is not recommended to do so, as 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 made from natural products.
An interesting option marinade - carbonatedmineral water mixed with spices and lemon juice. There are fans of soaking kebabs in tomato juice, however, if you choose this method, then note that you need to soak the meat for at least two days, or even more.
Very delicate turns pork shish kebab 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 cook marinade formeat based beer. On this basis, even two irreconcilable camps were formed, which argue about which type of beer (light or dark) is better to use for these purposes. But you can try both options and choose which one you like more.
And remember that the main thing when cooking kebabs is not only suitable meat and the “right” marinade, but also good company and a cheerful mood. Good picnics for you!
