You can marinate a shish kebab in vinegar, in kefir, in tomato and pomegranate juice, in wine, in lemon with basil, with apples, cherry plum and red currant … In general, everything that has high acidity comes into play.
General information
- Beef and lamb are cut into small cubes, pork can be cut larger, it takes a marinade well.
- Lamb is most difficult to prepare, it has a specific smell. It’s not easy to choose good meat and marinate so that it’s delicious.
- Onions and herbs for marinade should be slightly crushed by hands, so that all this gives juice.
- Marinated meat in enamel, glass or ceramic dishes.
- When layers of meat are laid, they need to be covered with a plate and put the load (you can put a jar of water).
- The amount of necessary ingredients is usually determined by taste and by eye.
Shish kebab in yogurt
Ingredients
- 1 kg of pork;
- 1 liter of kefir;
- 2-3 medium bulbs;
- salt, pepper, coriander – to taste.
Preparation
We put a layer of meat, onions, cilantro, salt, pepper, pour kefir into the dishes. Then again a layer of meat, a layer of onion and so on. We sail the day in a cold place.
The meat will turn out to be very gentle, so this way of cooking is suitable, if with you on the nature will go children.
Shish kebab in marinade from lemon and regan (basil)
Basil and regan are two names of one fragrant herb, which is great for salad preparation, as well as for pickling shish kebab, although not everyone will like its sharp taste and smell.
Ingredients
- 1 kg of tenderloin;
- 1 lemon;
- Basil, onion, salt, pepper – to taste.
Preparation
In the pot, lay a layer of meat, a layer of onions, a layer of basil, add salt and pepper. We take one lemon, squeeze out the juice from it, we also throw lemon into meat. Then the next layer: meat, onion, basil, lemon. We put in the refrigerator for about eight hours. If you store such meat for more than a day, the shashlik will have a pronounced lemon flavor, which not everyone will like.
Shish kebab in tomato juice
Ingredients
- 1 kg of meat;
- 2-3 medium bulbs;
- salt, pepper – to taste;
- tomato juice (in such quantity that slightly to cover meat).
Preparation
In the pan, put meat and onions, add salt and pepper. We mix everything with our hands, pour tomato juice, put the load on top and send it to the refrigerator for 6-8 hours.
Pork in white wine
Ingredients
- 1 kg of tenderloin;
- 2-3 medium bulbs;
- salt, pepper – to taste;
- ½ cup dry white wine.
Preparation
We put all the products in a saucepan, carefully mix with your hands, pour wine (the cheaper it is, the better, by the way). We put it under the load in the refrigerator for four hours.
Beef in red wine
Ingredients
- 1 kg of tenderloin;
- 2-3 medium bulbs;
- garlic;
- salt, red ground pepper – to taste;
- ½ cup red dry wine.
Preparation
Add the meat to the pan, add the onion, cut into rings, and crushed garlic, add salt, pepper, pour the wine. Leave for 3-5 hours in the refrigerator.
Shish kebab Caucasian (from mutton)
Ingredients
- 1 kg of mutton lamb;
- 2-3 medium bulbs;
- garlic;
- salt, black and red ground pepper – to taste.
Preparation
Put the meat in a saucepan, add salt and pepper, mix it with grated onion and chopped garlic, pour lemon juice. We put in the refrigerator for 6-8 hours.
Shish kebab from chicken in grape vinegar
Ingredients
- 1 kg of chicken;
- 2-3 medium bulbs;
- black and red ground pepper, salt – to taste;
- 40 grams of grape (wine) vinegar.
Preparation
All the ingredients are mixed and left to be marinated in the refrigerator for 2-3 hours.
Shish kebab of salmon in lemon juice
Ingredients
- 500 g of salmon;
- 2 lemons;
- vegetable oil;
- fresh ginger
- water
- salt, sugar, black ground pepper – to taste.
Preparation
First we prepare marinade: mix lemon juice, a little lemon peel, pepper, salt, crushed ginger, sugar, water.
On wooden skewers string the pieces of fish and cherry tomatoes, put them in the marinade for two hours. Fry such shish kebabs on the grill, grill or brazier.
When frying shish kebab, sprinkle it with marinade, half diluted with water. So the meat will turn out very juicy.
