The Best Kebab Recipes That Will Come In Handy Soon

Cooking 2023

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The Best Kebab Recipes That Will Come In Handy Soon
The Best Kebab Recipes That Will Come In Handy Soon

Video: The Best Kebab Recipes That Will Come In Handy Soon

Отличия серверных жестких дисков от десктопных
Video: টুনা কাবাব |tuna kebab recipe/how to make the best tuna fish kabab| Bangladeshi style Tuna kebab 2023, January
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The cold is gradually receding, which means that the time for summer cottages, picnics and all kinds of outdoor activities will soon come. And you can't do without delicious kebabs. In the process of preparing a barbecue, there are 3 main stages: the choice of meat, preparation of the marinade, heat treatment of meat. In this post, we will talk in detail about the marinade.

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1. Marinade with kiwi

This recipe is perfect for those times when your time is very limited. In addition, the kiwi marinade recipe will help you out if you missed your choice of meat (bought an old, tough one). When interacting with kiwi, any meat becomes tender.

We will need: 5 kg of any meat, 1.5 kg of onions (green) onions, 1 kg of onions (red) onions, 4 tbsp. tablespoons of vegetable oil, 3 cups of water, fresh herbs, 1.5 medium kiwi (no more, otherwise porridge will turn out), pepper and salt to your liking.

We mix everything and after 40 minutes you can fry the meat!

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2. Lemon marinade for turkey skewers

Those who decide to cook a shish kebab from the meat of this bird should know that along with the numerous dietary advantages of this meat, there is also an important disadvantage - a kind of smell. Therefore, not every marinade is suitable here.

We need: turkey, vegetable oil, lemon, onion, garlic, black pepper, suneli hops, parsley, mustard, salt.

  • We take a lemon and cut or erase the skin from it on a coarse grater. We cut the onion, add it to the lemon peel and mash it thoroughly to let the juice flow;
  • add the turkey cut into "shashlik" pieces;
  • squeeze the juice from the remaining lemon, mix all the spices, oil, salt and mustard;
  • fill the turkey with this marinade and leave for at least three hours;

Done!

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3. Pork kebab marinated with pomegranate juice

The taste of this kebab is obtained with a slight exquisite sourness.

We will need: 1 kg of pork (preferably neck), 1 liter of mineral carbonated water, 3 large onions, salt and pepper to taste, hops-suneli, 1 (large) pomegranate or 1 glass of pomegranate juice.

  • Rinse the pork well, dry and cut into standard, approximately equal pieces for barbecue;
  • put the meat in a saucepan and pour with mineral water. Mineral water will additionally corrode the remaining blood in the meat. Leave on for 60 minutes;
  • Chop the onion. Remove the meat from the mineral water, drain the water. Mix meat with onions, add salt, pepper, seasonings. It is good to mash the meat and onions with your hands so that the onions give juice, and leave in the refrigerator for 2 hours.
  • Squeeze the juice out of the peeled grains. Take out a saucepan with meat, using a lid of a smaller diameter or a plate, press on the meat so that all the juice comes out of it, and add pomegranate juice to it. Slowly release the lid so that the meat gradually sucks in the juice.
  • Put the meat in the refrigerator overnight, and in the morning go to nature and feast on the resulting work of culinary art.
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4. Pork kebab in tea marinade with horseradish

As a result, you will get an incredibly juicy and spicy kebab!

We will need: 1 kg of pork, black tea (2 tsp dry brew for 250 ml of water), 1.5 tsp. sweet paprika, 2 tbsp. l. sauce (horseradish, aka horseradish), 2 tbsp. l. vegetable oil, 3 tbsp. l. soy sauce, a large onion.

  • Brew black tea, cool and filter;
  • pour it into a bowl, add paprika and horseradish (horseradish);
  • pour soy sauce and vegetable oil into a bowl, mix;
  • finely chop the onion;
  • mix the meat with onions, pour in the marinade;
  • mix all this well with your hands. We remove in the cold marinate for 5-6 hours.

Done!

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5. Kebab in the bank

Unfortunately, not all regions of Russia will receive warmth this weekend. But you should not despair, there is also one wonderful recipe for this case.

We will need: 1 kg of meat (the main thing is to have it with fat), 4 onions, 0.5 l. white wine, salt, pepper, barbecue seasonings.

  • Cut the meat into small pieces, onion rings;
  • salt, pepper, fill with wine and leave in a cool place for 3-6 hours;
  • we put meat and onions on wooden skewers and insert them vertically into the jar;
  • close the neck with foil and put in a cold oven;
  • turn on the fire and bake at a temperature not exceeding 180 degrees for about 1 hour.

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