Shish kebab is one of the most important dishes of the spring-summer season. And although the quality criteria for everyone are very subjective, delicious shish kebab is easy to determine by just a couple of parameters: the correct cut of meat and marinade, in which it was kept before roasting. About the choice of the product for frying on coals, we have already cooked earlier, because here we will collect only the most delicious marinades for all the most commonly used meats.
The recipe for a delicious shish kebab from pork
The most popular basis for shish kebab in our region is pork. Universal love is caused by the moderate fatness and softness of this meat, as well as its universal taste, perfectly combined with any additives. Despite the possible variability of recipes, we decided to dwell on a simple marinade with wine, butter and garlic.
Ingredients:
- pork tenderloin - 1,1 kg;
- white wine - 65 ml;
- olive oil - 65 ml;
- garlic - 4-5 teeth;
- onions (medium) - 1 pc.
Preparation
Divide the pork fillet into cubes of equal size. In spite of the fact that many recommend to divide the onion into large rings, it is better to cut it into large cubes or triangles for shish kebab, and then to attach it to the skewer, taking 2-3 layers into segments.
Mix the pork with the onion pieces, generously season with salt, pour oil, add the chopped garlic and mix well. After mixing, the meat should be left to marinate for a couple of hours, or even better - for a whole day. Afterwards, pieces of pork are alternately set on skewers or skewers, along with pieces of pickled onion and fry over hot coals.
Delicious chicken shish kebab
The second most popular meat for shish kebab is chicken. It is the chicken flesh that can prepare and marinate faster than the usual red meat, and it still retains its juiciness perfectly. Depending on the desired diet, for this recipe you can use both white and red poultry meat, with or without skin.
Ingredients:
- Chicken meat - 1,2 kg;
- pasta from garlic - 2 tsp.
- Ginger paste - 1 1/2 tsp.
- yoghurt - 230 ml;
- ground fenugreek - pinch;
- lemon juice - 15 ml.
Preparation
Dividing the chicken into pieces, put them in any glass or plastic container, pour in yogurt, salt and add a paste of garlic and ginger. After re-mixing, pour the lemon juice and add the fenugreek. Cover the container with chicken and leave it to marinate in the cold for about a couple of hours. During this time, the acid of lemon and yogurt will soften the fiber of meat, which will positively affect the final softness of the shish kebab.
How to cook a delicious shish kebab from mutton?
All the recipes described above have nothing to do with the classics, since in the classical recipe, preference is always given to beef or lamb. At home, the shish kebab is prepared with a minimal addition of spices, and most often they are limited to vinegar, salt and onions. We will add cilantro, caraway and traditional Georgian sour-milk drink - ayran. The latter will help make meat at times softer.
Ingredients:
- lamb - 1,4 kg;
- red onions - 940 g;
- ayran - 430 ml;
- cumin - 1 tbsp. a spoon;
- a bunch of cilantro.
Preparation
Clearing lamb from the films, it is washed, dried and divided into large pieces. Red onions should be cut into rings or large squares. Next, chop the coriander. Half of the mixture of greens and onions is laid out on the bottom of a plastic container. On top, you should distribute the remaining onions and cilantro, sprinkle all the cumin, a little salt, and then pour the ayran. That's all tasty marinade for shish kebab, it remains to cover the dishes and leave everything in the cold for a couple of hours before roasting over the coals.