Almost all of us love shish kebabs, the principle of preparation of which is known since ancient times. Before heat treatment over open hot coals, meat for shish kebab is usually marinated in various ways. Marinades for meat on shish kebab can be made up of different ingredients - this is as much as you like.
About the composition of marinade
How many meat lovers, so many opinions, what is better to marinate a shish kebab. Most often used such mixtures for marinating meat:
- ordinary simple marinade (fruit vinegar, vegetable oil, dry spices, crushed herbs, garlic, mustard);
- sour-milk marinade in Indian style (yogurt or kefir, garlic, cloves, turmeric, red pepper, cinnamon, cardamom);
- acute marinade (yogurt, hot red pepper, garlic, fresh citrus juice - lime or lemon);
- marinade based on soy sauce (soy sauce, dry spices, ginger, garlic);
- lemon marinade (olive oil, freshly squeezed lemon juice, lemon peel, oregano and fresh mint) is an excellent alternative to the vinegar marinade;
- Old Russian marinade on the basis of kvass with honey, onions and oregano.
It should be noted that the inclusion of onions in marinades is not liked by everyone because of the characteristic aftertaste. The same can be said about sour-milk marinades. Sometimes marinades are prepared on the basis of table wines or even beer - it also turns out well. You can include in the compositions of mixtures of tomato paste and adjika.
Recipe for marinade
To understand how tasty to marinate a shish kebab, you need to try several options and choose the one that will be the best. We offer a recipe based on 2 kg of meat.
Ingredients:
- wine light homemade - 2 cups;
- 1 pomegranate juice freshly squeezed;
- spices "hops-suneli" - 1 tbsp. a spoon;
- Garlic chopped - 4 cloves;
- shredded herbs (parsley, tarragon, etc.)
Prepare this marinade and place the meat, cut into pieces, into it for 8 hours - you will get a real Caucasian shish kebab, very tasty.
Quick Options
Consider several ways how to pickle a shish kebab quickly.
Of course, we must take meat is not very old. Pieces of meat should not be too large, then it will be faded faster.
It is best to use a special device - a mariner (sold in household appliances stores).
You can add a little carbonated water to the marinade, crush the ingredients as much as possible, put the meat in a sealed container (for example, a jar with a tightly closed lid), pour the marinade and shake it periodically - after 2 hours you can cook.
But, of course, it is better to hold on longer, and ideally - night. In marching conditions, you can briefly shake meat with a marinade in a plastic bag. If the meat does not remain in the plastic for a long time and with great heat, nothing terrible will happen to it. This method, however, can not be considered classical. Gourmets it does not fit.
About dishes
There are different opinions about which dishes to pickle the shish kebab.
For marinating meat (well, and not only meat), of course, it is better to use glass, ceramic or enamelware. It is hardly worth using stainless steel or titanium utensils (although these are not the worst options), let alone utensils made of aluminum or plastic. With a long (more than 2 hours) finding in dishes made of aluminum or plastic, unprofitable substances that result from the interaction of the marinade and the surface of the dishes can get into the meat.
About the time
How much you need to pickle the shish kebab depends on several factors: the grade and age of the meat, the composition of the marinade, the temperature and the way the shish kebab is cooked. We marinate the meat on shish kebab from 2 to 12 hours maximum. Longer does not make sense - it loses its specific taste, which in good shish kebab should be sufficiently pronounced.
If the trip to nature had to be postponed, the question arises, how many can be stored marinated kebab. The storage time for meat in the marinade depends on the type of marinade. If we use marinades based on fermented milk products or fruit juices, then no more than a day. In marinades based on wine or beer - up to 3 days, on the shelf of the refrigerator, of course. In marinades with tomato you can store longer, because tomato itself is an excellent preservative. Do not store meat for a long time in marinades with onions.