Summer and shish kebabs - these two words seem to be created for each other. With the advent of heat, I want to get out into nature, make a shish kebab and sit outside in a friendly company. There are a lot of different recipes for cooking a traditional summer dish. They are cooked from different types of meat and marinated completely differently. From this article you will learn how to pickle a shish kebab in mineral water. Meat, prepared for frying over coals in this way, comes out extremely tasty and very juicy.
Shish kebab on mineral water - recipe
Ingredients:
- pork neck - 4 kg;
- pepper;
- onion - 900 g;
- mineral water with gas - 550 ml;
- coriander grains;
- dried tomatoes and paprika;
- salt.
Preparation
Pork neck cut into fairly large pieces. Place the meat in a saucepan. Large rings shinkem bow. We send it to the meat, pepper it well and pour coriander seeds. Top with a mixture of paprika and dried tomatoes. Now all this is well salted. Mix the meat with your hands, a little mnem mass, so that the luchok released juice, and the spices completely covered the meat. Now fill it with mineral water so that the meat is immersed in the liquid. We cover the saucepan with meat and put it in the cold for 10-12 hours. Then we already string the marinated meat on the skewers and fry the shish kebabs.
Pork shish kebab with vinegar and mineral water
Ingredients:
- Pork flesh - 2 kg;
- salt;
- spices ;
- onion - 300 g;
- vinegar 9% - 60 ml;
- mineral water.
Preparation
The meat is good for mine, cut into pieces. Onion shinkem rings. Place the meat in a saucepan, pour spices, chopped onions. All this is filled with mineral water - it must cover the meat. Cover the container with a lid and remove the clock by 8-9 in the cold. Then pour about 50 grams of salt, pour vinegar and leave for another hour for 4. After that, you can already fry shish kebabs on the grill or skewers.
How to marinate a chicken for shish kebab in mineral water?
Ingredients:
- chicken - 2 kg;
- onion - 600 g;
- salt;
- refined vegetable oil - 25 ml;
- spice;
- Mineral water with gas - 900 ml.
Preparation
I wash my chicken and drain it. Cut it into slices. Onion shinkem rings. We put it to the meat. Add the oil, the desired spices and stir well. We pour mineral water with a gas of room temperature and leave to marinate for at least an hour at 3. Then we put meat on skewers and fry shish kebabs.
Shish kebab on mineral water with lemon
Ingredients:
- pulp of pork - 1,5 kg;
- highly mineralized mineral water - 1 liter;
- a large lemon - 1 piece;
- onion - 450 g;
- spices - 40 g;
- salt.
Preparation
Washed and dried meat cut into pieces. We cut lemon circles, and onions - rings. Place onion and lemon in a saucepan. There we put meat, salt it, add spices. We mix everything thoroughly, so that onion and lemon let the juice. Fill all the top with mineral water and put it away for the night in the cold. Then the meat is strung on the skewers, alternating with onions and lemon rings and fry, periodically turning them over.
Marinade for shish kebab from pork on mineral water
Ingredients:
- Pork pulp - 1 kg;
- garlic - 4 cloves;
- Dried tarchun - 1 tbsp. a spoon;
- onion - 300 g;
- ground barberry - 1 teaspoon;
- ground black pepper;
- mineral water with gas - 2 cups;
- chili pepper - 2 pcs .;
- salt.
Preparation
Pork cut into pieces about 4 by 4 cm. We chop the onion into large rings. In a saucepan, mix the meat with chopped garlic, chili pepper, dried tarragon, ground barberry, salt, pepper and mash it well, and then pour mineral water. Again stir and marinate in a cool place for about 12 hours. We take the meat from the refrigerator about half an hour before frying, so that it gets a little warm. Then we already have shish kebabs. Serve to the table immediately hot with fresh vegetables.
Enjoy your appetite!