Shish kebab is one of the favorite ancient traditional dishes of many peoples of Eurasia. It should be noted: similar dishes - meat or fish, cooked over an open fire on a spit are present in culinary practices of almost all the peoples of the world.
Marinating meat
Usually, meat for shish kebab is subjected to preliminary pickling to give different aromatic and flavors, as well as to change its texture (fish is usually not marinated). The pickling process can take place from 1 hour to 2 days, everything depends on personal preferences, the size of the pieces and the softness of the meat.
As a basis for shish kebab marinades use, homemade unglazed wine, natural fruit vinegars, fresh juices, sour milk drinks (kefir, yoghurt and the like), beer, mineral water.
Marinades can also include onions, garlic, pieces of fruits and vegetables, fragrant herbs and dried ground spices, ready-made mustard, natural vegetable oils.
How correctly to pickle meat on a shish kebab from pork?
For pork and other light meat, do not use dark red wine - it will spoil the appearance of the staining. If you want a marinade based on wine - take pink or white. Light red wine can be used diluted with water or juices of light fruits (kiwi, lemons, other citruses, pineapple) in a ratio of 1: 1. You can add strong fragrant wines to mineral water, again, they are better than light ones. It is possible to add fruit brandy, tequila, gin or rum in small quantities, these drinks can give the marinade interesting taste tones. In addition, any alcohols accelerate the process of marinating and softening meat.
For the bulk of the inhabitants of the Russian Federation, it is not possible to find good home wine, so it is better to use other options. By the way, for marinating, it is not necessary to pour pieces of meat with liquid, you can sprinkle them with lemon juice, sprinkle them with a mixture of dry spices and salt and transfer pieces of juicy fruit, garlic and / or onions.
How quickly and tasty to marinate meat for shish kebab from pork?
Calculation of approximately 1 kg of meat
Ingredients:
- lemon - 1 piece;
- fruit of kiwi - 1 pc .;
- garlic - 3-5 denticles;
- spices dry ground (at personal discretion);
- any alcoholic component (brandy, tequila, rum, gin).
Preparation
Sliced meat with water is not washed, slightly salted and sprinkled with lemon juice. Fruit kiwi is sliced or even chopped finely, squeezed garlic through a press or chop the knife by hand. Add to the bowl with pieces of meat, lightly season with spices - they should not be much, so as not to interrupt the taste. We pour in 1-2 tbsp. spoons of brandy. Mix everything, cover with a lid and leave the hour for 2 min., Even better for 4. Pickling onion is better not to use - it can give pork specific flavor and aroma notes, which is not liked by everyone. To speed up the marinating process, periodically turn over and mix the meat. After marinating, wipe the pieces of meat with your hands so that there are no microparticles of garlic and spices - they can burn during cooking over the coals. The remains of the marinade can be drained, strained and sprinkled with a shish kebab in the process of roasting.
How to marinate beef meat for shish kebab?
Recipe marinade on a sour-milk basis in Indian style
Ingredients:
- yogurt drinking unsweetened (or kefir, ayran, tan, etc.) - 200 ml;
- a mixture of dry curry spices - 1-2 seconds. spoons;
- garlic - 3-5 denticles.
Preparation
Mix yogurt with spices and chopped garlic, slightly salted. Let stand for about 20 minutes, strain and pour pieces of beef. Stirring. Marinuem for at least 2 hours (best results - 4-8 hours).