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.
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.
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.
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.
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.
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.
