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About Everything Wiki » Food » 8 ways to marinate meat for barbecue

8 ways to marinate meat for barbecue

29 May 2023, 13:58, parser
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You can marinate shish kebab in vinegar, kefir, tomato and pomegranate juice, wine, lemon with basil, apples, cherry plum and red currant… In general, everything that has high acidity is used.

General rules

  • Beef and lamb are usually cut into small cubes, pieces of pork can be made larger: she takes the marinade well.
  • Mutton has a specific smell, so you should buy meat from a trusted seller and choose marinades with aromatic herbs and spices.
  • Onions and herbs for the marinade should be slightly crushed with your hands so that they give juice.
  • Marinate meat in enameled, glass or ceramic dishes.
  • The layers of meat in the marinade should be covered with a plate and put a load on top, for example, a jar of water.
  • The amount of necessary ingredients is usually determined by taste and by eye.

Pork kebab in kefir marinade

Photo: blinow61/Depositphotos

Ingredients

  • 1 kg pork;
  • 2-3 medium bulbs;
  • salt, pepper, cilantro — to taste;
  • 1 liter of kefir.

Preparation

Put a layer of meat, onion, cilantro in a bowl, add salt, pepper, pour kefir. Repeat the layers until you run out of products. Marinate for a day in a cold place.

The meat will turn out to be very tender, so this method of cooking is suitable if children go with you to nature.

Lamb kebab in lemon and basil marinade

Photo: svry/Shutterstock.com

Basil and regan are two names of the same fragrant herb. It is great for making salads, as well as for marinating kebabs, although not everyone will like its sharp taste and smell.

Ingredients

  • 1 kg of lamb loin;
  • 2-3 medium bulbs;
  • basil, onion, salt, pepper — to taste;
  • 1 lemon.

Preparation

Put a layer of meat, a layer of onion, a layer of basil in a saucepan, add salt and pepper. Squeeze the juice from the lemon, sprinkle the meat, throw the citrus peel in there. Then repeat the layers: meat, onion, basil, lemon. Refrigerate for about 8 hours. If you store such meat for more than a day, the kebab will have a pronounced lemon flavor, which not everyone will like.

Pork kebab in tomato juice

Photo: Artur Potosi/Flickr.com

Ingredients

  • 1 kg of pork;
  • 2-3 medium bulbs;
  • salt, pepper — to taste;
  • tomato juice (in such an amount as to slightly cover the meat).

Preparation

Put the meat and onion in a saucepan, add salt and pepper. Mix everything with your hands, pour tomato juice, put the load on top and send it to the refrigerator for 6-8 hours.

Pork kebab in white wine

Photo: Val D'Aquila/Flickr.com

Ingredients

  • 1 kg of pork tenderloin;
  • 2-3 medium bulbs;
  • salt, pepper — to taste;
  • ½ cup of dry white wine.

Preparation

Put all the products in a saucepan, mix thoroughly with your hands, pour wine. Put it under the load and put it in the refrigerator for 4 hours.

Beef kebab in red wine

Photo: boB Rudis/Flickr.com

Ingredients

  • 1 kg of beef tenderloin;
  • 2-3 medium bulbs;
  • garlic;
  • salt, ground red pepper — to taste;
  • ½ cup of dry red wine.

Preparation

Put the meat in a saucepan, add onion , cut into rings, and chopped garlic, season with salt, pepper and pour wine. Leave for 3-5 hours in the refrigerator.

Caucasian lamb kebab

Photo: robynmac/Depositphotos

Ingredients

  • 1 kg of lamb loin;
  • salt, black and red ground pepper — to taste;
  • 2-3 medium bulbs;
  • garlic;
  • lemon juice — to taste.

Preparation

Put the meat in a saucepan, add salt and pepper, mix with grated onion and chopped garlic, pour lemon juice. Refrigerate for 6-8 hours.

Chicken kebab in wine vinegar

Photo: Peteer/Depositphotos

Ingredients

  • 1 kg chicken;
  • 2-3 medium bulbs;
  • ground black and red pepper, salt — to taste;
  • 40 g of grape (wine) vinegar.

Preparation

Mix all the ingredients and leave to marinate in the refrigerator for 2-3 hours.

Chicken kebab in coconut marinade

Photo: Brent Hofacker / Shutterstock

Ingredients

  • 20 g of fresh ginger;
  • 5 cloves of garlic;
  • 2 limes;
  • 180 ml coconut milk;
  • 2 tablespoons curry paste;
  • 2 tablespoons brown sugar;
  • salt — to taste;
  • 1 kg of chicken thigh fillet.

Preparation

Peel the ginger and garlic and grate on a fine grater. Squeeze the juice out of the limes. Mix ginger, garlic, lime juice, coconut milk, curry and sugar, add salt to taste. Cut the chicken into small cubes, pour the marinade, mix and put it in the refrigerator for 3-4 hours.

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