It is believed that the classic recipe for shish kebab necessarily includes vinegar, which helps soften the fibers of meat and preserve its juiciness. In addition to improving the properties of the piece, do not forget that vinegar is an intense flavor additive, each kind of which has its own properties. Thus, even choosing the only marinade with vinegar for shish kebab from the below, you can change its taste.
Marinade for shish kebab from chicken with vinegar
Strangely enough, but the most common meat for kebabs is chicken. Any parts of her carcass are tasty after pickling in a simple mixture of vinegar and rosemary, which gives another chance to fall in love with chicken again.
Ingredients:
- Balsamic vinegar - 45 ml;
- a branch of rosemary;
- garlic - 2 teeth;
- chicken fillet - 480 g.
Preparation
Divide the chicken fillet into large cubes of equal size and season them well with salt, without fail in the company of freshly ground pepper. In the mortar rub garlic paste into the paste and add it to the chicken. Separately, rub and rosemary leaves, and then also put them to the meat. Pour all the balsamic vinegar and mix thoroughly. After, chicken can be left to marinate for several hours, and you can lay out on the grill immediately, in case there is not enough time.
Pork shish kebab with vinegar - marinade recipe
Pork loves a company of sweet marinades, so if you want to get away from the usual combination of onions, vinegar and salt with pepper, then add to the piece of meat vinegar marinade with orange juice. The acid from the latter will help soften the fibers of the meat even more.
Ingredients:
- orange - 1 piece;
- garnet - 1/2 pcs .;
- honey - 10 ml;
- apple vinegar - 45 ml;
- Dried garlic - 1/2 tsp;
- sharp mustard - 1 teaspoon.
Preparation
Squeeze out the juice from the pomegranate and mix it with the juice and zest of citrus. Dilute honey and vinegar in the resulting mixture, then add mustard and dried garlic. Pork divide into cubes of equal size and lay in plastic or enameled dishes. Pour all marinade of apple cider vinegar for a shish kebab and leave for up to 6 hours. This amount of marinade is enough for a piece weighing up to one and a half kilograms.
Marinade for shish kebab with vinegar and onions - recipe
If you are still partial to the classic marinade with the addition of onion and vinegar, our modified version will bring a little variety to this classic.
Ingredients:
- soy sauce - 115 ml;
- vinegar wine - 65 ml;
- garlic - 3 teeth;
- onions - 95 g;
- laurel leaves - 2 pcs.
Preparation
To extract more flavor, onion is best turned into a puree with a blender and add it to pieces of meat along with chopped garlic. After, pour everything with vinegar and soy sauce, put the laurel leaves, lightly salt the dish and add a pinch of freshly ground pepper.
Thus, you can marinate any meat, leaving it for up to half a day.
Marinade for lamb shish kebab with vinegar
Lamb is the classic basis of shish kebab, but this meat can not be called simple cooking. The balsamic vinegar will help to suppress the specific taste and smell, chili pepper will lightly add to the sweetness, and the sweetness is a pinch of brown sugar.
Ingredients:
- garlic teeth - 5-6 pieces;
- Balsamic vinegar - 165 ml;
- sugar brown - 15 g;
- rosemary - 4 branches;
- chili pepper - to taste.
Preparation
Garlic wrap with foil and bake at 200 degrees until soft. Soft baked cloves grind in puree and mix with chopped chili and rosemary leaves. Pour all the vinegar and put on fire. Boil before evaporation of the volume by half, then pour pieces of meat with the resulting syrup and leave to marinate for 3-4 hours. When frying, the marinade will caramelize, covering the pieces with a lacquer.