Shish kebab in vinegar

One of the main components of a good shish kebab is softness and tenderness. Agree, to spoil the meat and turn it into a rubber sole - the prospect is not the best, but in order to avoid such a sad outcome, the meat needs not only to be able to properly cook, but also to pickle. To ensure that the shish kebab turned out to be as gentle as possible, it should not be marinated in mayonnaise or any other fatty sauce for hours, but it is enough to flavor the meat with acid, for example, vinegar. The fact is that acetic acid literally splits collagen fibers in meat and the flesh becomes extraordinarily tender. So let's investigate together with how to pickle the shish kebab in vinegar.

The recipe for shish kebab from pork with vinegar

Ingredients:

• pork (neck) - 1 kg;
• garlic-2 cloves;
• chili pepper - 1/2 pcs .;
• table vinegar - 3 tbsp. spoons;
• sugar - 1/2 tsp;
• salt, pepper - to taste.

Preparation

Pork neck is washed with cold water and soaked with paper towels. Cut the meat into large pieces and water it with vinegar. Salt and pepper pork, add a little chili and let through the garlic press. To balance the acid balance in the shish kebab, add a little sugar to the marinade. Thoroughly mix the meat, cover it with a film and leave to marinate for at least 4-5 hours, but better by 10-12.

After the time, string the shish kebab on the skewer and fry over the coals or in the oven until cooked.

Shish kebab from chicken with vinegar and onion

Vinegar makes soft not only pork, or beef, but already tender chicken meat. Ready shish kebab will literally melt in the mouth.

Ingredients:

• chicken legs - 1.2 kg;
• vinegar - 2-3 tbsp. spoons;
• onions - 2 pcs .;
• rosemary - 1 branch;
• salt pepper.

Preparation

For this recipe, it is better to choose chicken legs, or wings, as the lean fillet can eventually turn out to be a bit dryish. So, chicken legs are prepared for pickling, rinsing them under cold water and drying with a kitchen towel.

In a mortar rub rosemary with a large salt. In this case, the salt acts as an abrasive, so it is important to choose a large salt in principle, since thanks to it we will be able to extract the maximum amount of aromas from meat. Fill chicken with vinegar and sprinkle with fragrant rosemary and salt, add black pepper to taste. Onions cut into large rings and gently curl your hands to get the maximum amount of flavor. Add the onion to the meat.

Now it remains only to let the shish kebab from the chicken marinate for 4-5 hours in the refrigerator, and only then you can start cooking.