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How to cook kebab tasty: secrets and recipes

How to cook kebab tasty: secrets and recipes



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When cooking shish kebab, pork tenderloin should be preferred. If done correctly, the meat will be juicy and tender. At the same time, you should not consume barbecue in large quantities, it is very high-calorie. There are a huge number of recipes for marinade, but it gives the meat extra calories. Consider the various methods of producing marinade.

Barbecue and mayonnaise

The presented barbecue recipe is not suitable for everyone. There is a category of people who have a negative attitude to mayonnaise. Nevertheless, guided by the presented method, you can get a tender meat with a unique taste.

Of the ingredients you will need:

  • spices and salt;
  • kilogram of pork tenderloin;
  • 3 bay leaves;
  • 4 tablespoons of mayonnaise;
  • lemon;
  • 3 tablespoons of mustard;
  • 5 onions.

Cooking method

  1. Take a container. Put the first layer of chopped meat.
  2. Add pepper, suneli hops, mayonnaise and mustard.
  3. Then put onion, sliced ​​in rings, bay leaf.
  4. Pour in lemon juice. Leave to marinate for an hour.
  5. Then mix all the ingredients and wait a few more hours.

Vinegar classic

The simplest kebab recipe is in a vinegar marinade. In this case, the result will certainly please you.

You will need:

  • salt;
  • 2 kilograms of pork;
  • 3 tablespoons of seasoning for barbecue;
  • 300 grams of onions;
  • 1 tablespoon of 6 percent vinegar.

Cooking method

  1. First chop onion and meat.
  2. Put salt, pepper, meat, onions and vinegar in a container. Mix well.
  3. Leave the meat to marinate for 5 hours in a cold place.

Then the meat can be added and proceed to cooking over a fire.

Kefir marinade

Introducing the pork kebab recipe in kefir marinade. The cooking process does not take much time.

You will need:

  • dill;
  • kilogram of pork tenderloin;
  • liter of kefir;
  • 2 onions;
  • 3 bay leaves;
  • pepper and salt;
  • peppercorns - 5 pieces.

Cooking method

  1. The meat is cut into pieces.
  2. If you intend to fry onions along with pork, then it is cut into rings, if separately - into half rings.
  3. Add salt, pepper, onion and bay leaf to the meat. Shuffle.
  4. Pour kefir and add dill for flavor.
  5. Leave in the refrigerator for 4 hours. Then you can get it and fry.

The use of mineral water

You will need:

  • pepper and salt;
  • mineral water (sparkling);
  • 2 bay leaves;
  • 1 lemon
  • 4 onions.

Cooking method

  1. Rinse the meat and cut it into neat pieces.
  2. Put the pork in a pan, add salt and pepper.
  3. Cut the onion into half rings. Put on the meat.
  4. Squeeze lemon juice over the meat.
  5. Fill everything with mineral water.
  6. You can fry.

How to make a delicious sauce

It’s not enough just to marinate the meat. A delicious sauce should be served with it. We present a simple recipe for making sauce, which will go both as gravy and as a marinade.

You will need:

  • salt, pepper and paprika;
  • half a tablespoon of vegetable oil;
  • half a bunch of basil;
  • the flesh of pickled tomatoes - 800 grams;
  • 3 cloves of garlic.

Cooking method

  1. Heat vegetable oil in a saucepan.
  2. Peel the garlic and crush it.
  3. Dip the garlic in preheated oil. Fry until golden brown. Add paprika, salt, pepper. Fry for 1 minute.
  4. Grind the tomatoes in a blender. Put in a saucepan.
  5. Cook the sauce until thickened.
  6. At the end, basil is added. The sauce is ready!

Exotic: Kiwi Marinade

It is interesting to beat everyone's familiar dish by adding kiwi to it. The taste is simply indescribable.

You will need:

  • spice;
  • 2 kilograms of pork;
  • fresh greens;
  • 4 onions;
  • salt and pepper;
  • 1 kiwi

Cooking method

  1. The meat is cut into large pieces, onions - rings.
  2. Stir the meat and onions. Add the wig, dried tomato, salt and pepper.
  3. Next, chopped greens are added.
  4. Peel the kiwi. Grate it and add to the pork. Shuffle.
  5. You need to marinate for only half an hour, otherwise the meat will become too soft.

Tomato Marinade

To prepare, you will need:

  • 2 kilograms of pork;
  • pepper;
  • 2 onions;
  • ground coriander;
  • Red pepper;
  • a bunch of greenery;
  • ground paprika;
  • 2 tablespoons of tomato paste.

First, cut onions in half rings and chop greens. Then they cut the meat - in pieces of 2 cm. It is placed in a deep container, add tomato, spices, herbs and onions. Then fill everything with a glass of boiled water. Mixed. Leave for the night. Before cooking the barbecue, salt is added for 2 hours. Grilling is done over coals. Determining that the kebab is ready is simple. To do this, cut the largest piece, it must emit transparent juice.

Classic marinade, or how to marinate meat deliciously

Many people wonder how to make the kebab acquire a juicy and delicate taste. Of course, there are many options for marinade, but there is a classic way that will suit everyone.

You will need:

  • pepper, salt and spices;
  • kilogram of tenderloin;
  • a pound of onions.

Cooking method

  1. Cut the meat into large pieces so that it remains juicy. If it is winter outside, the pieces should, on the contrary, be small.
  2. Onions are cut into small pieces.
  3. The meat is mixed with onions.
  4. Add spices and marinate.
  5. Waiting for 8 hours.

Kebab sauce

You can make a simple sauce for barbecue.

Take:

  • greenery;
  • 200 grams of tomatoes;
  • 4 cloves of garlic.

How to cook

  1. Dip all the ingredients in a blender.
  2. Wait 2 minutes and grind the ingredients.
  3. The sauce is ready to eat.

The secrets of choosing meat

The best part for the kebab is the neck or neck, but you can also give preference to the lumbar and brisket. Ham and shoulder blade will not work - the meat will be harsh and dry.

As for fat, it should be, but not much. It is recommended to purchase chilled meat, not frozen. When choosing pork, it is allowed to purchase frozen meat. However, it must be thawed correctly - in the refrigerator at a temperature of +5 degrees. The slower you defrost meat, the more beneficial properties will be stored in it.

Do not thaw pork in the microwave or at room temperature. She will come out dry and stiff. When choosing chilled meat, you should give preference to pinkish pork with a pleasant smell.

Features cooking barbecue

  • After you have chosen meat and marinade, you need to properly chop the pork. Pieces should be 3-5 cm.
  • The “younger” the meat, the less time it will take to withstand it in the marinade.
  • In addition to the above options, you can pickle pork in kvass, beer, vegetable and fruit juices.
  • A number of culinary experts say that salt harms meat. Therefore, salt the pork just before serving.
  • During frying, the meat must be rotated periodically. At the same time, it is constantly sprayed with water or marinade.
  • To give the picnic a colorful and attractive look, you can decorate ready-made dishes with carving from various fresh vegetables, which will be an excellent addition to a hot kebab.
  • Pay special attention to firewood. Suitable lime, aspen, mountain ash, birch, cherry and apple. It is also possible to fry on shop coals.

How to cook pork skewers (video)

There are many varieties of marinade for cooking barbecue. In this case, you must first correctly choose the meat.


Video, Sitemap-Video, Sitemap-Videos