Probably, many have heard that real Georgian barbecue is not marinated. This is exactly the case and its preparation is completely simple, but there are some secrets that we will tell you about today. So, let's find out how to cook barbecue without marinade in Georgian.
To prepare a real barbecue at home, we need
- meat (pork, lamb, veal);
- ground black pepper;
- salt;
- onion;
- parsley;
The process of preparing the Georgian "mtsavadi"
We will, the neck part. Initially, it is necessary to cut the pulp, cut it into medium-sized portioned pieces. Be sure to take the meat fresh, it is this fact that affects the taste of the future dish.
Sliced pieces are immediately strung on skewers. This one does not include any spice treatments before the start of frying on the grill.
Now the most important point, on which the recipe is based. It is necessary to build a fire, prepare coals. As firewood, you must definitely use a vine. It may seem that good-quality coals for frying will not work out of such fuel at all, but this is not so. The temperature from such coals is very strong and cooking Georgian shish kebab will take no more than 30 minutes.
Let's find out how to fry a barbecue to. We put the skewers on the grill and start cooking delicious. As soon as the bottom side begins to fry, immediately turn over all the skewers. At this point, sprinkle the pork with ground pepper and salt. Subsequently, we repeat this procedure with each flip of the skewers.
How much do you think, how long to fry barbecue in Georgian? With a sufficient amount of hot coals, it comes to full readiness in just 20-30 minutes. However, it is worth monitoring the cooking and perhaps the meat will be ready in 10 minutes.
After the barbecue without marinade is fried, it is necessary to properly serve it to the table. To do this, on a flat dish, you can take a tray, lay out the pita bread. We put it on it fried pieces, sprinkle with onion cut into half rings and you can invite guests. When using such a barbecue, it is good to use adjika. It goes very well with meat cooked according to this recipe.
Today we told you how to cook a real Georgian dish without marinade at home, at no extra cost. By applying this method in practice, you can taste the most delicious and truly juicy shish kebab.
You need to prepare for the barbecue season in advance: find quality recipes cooking, purchase or yourself, prepare everything necessary ingredients. Believe me, if you want to taste a really real Georgian barbecue, then this recipe will help you make your dream come true. One has only to want and make a little effort, and a fragrant, juicy, truly tender and soft dish will flaunt on the table without the use of marinade.
Experienced skewers believe that good meat marinade is not needed at all. Because this way you can feel its true taste without foreign impurities.
But if the quality of the meat leaves much to be desired, then marinating mixtures are used.
How to cook pork skewers without marinade at all? There are several ways.
Most often, according to such recipes, meat is cooked on coals in the Caucasus, where marinating shish kebab in vinegar is considered a real blasphemy.
Firstly, the meat for barbecue without pickling should be fresh, chilled, but not frozen. Ham or neck, if you like fatter.
Pork skewers recipe without marinade
For pickling, finely chopped, and even better, grated onions are used.
1. Rinse the meat and cut off the films and other areas that do not go to the barbecue.
2. Cut the pork meat into large pieces so that the meat is juicy, and the same pieces so that they are evenly baked.
3. The amount of onion in this barbecue recipe is determined at the rate of at least one part of onion for two parts of meat. The onions need to be cut into thin half rings so that the onion releases its juice faster. And it is even better to grate.
3. Put the meat and onions in a large bowl, sprinkle with salt and black pepper and crush it with your hands. Juice should be squeezed out of the onion, mixed with spices and saturate the meat with all these flavors.
4. Let stand for 10 minutes, then repeat the mixing process.
5. Now you can put the meat in an enameled or plastic dish, cover it with a plate and put oppression. You need to leave the meat in this form for 2 hours, but 4 is better.
If you don’t have dishes made of the right material, put a strong bag on the bottom, and already meat in it.
6. Water the barbecue during frying with water, vinegar, salt and pepper. This technique is used solely to give the finished kebab a specific vinegar flavor. But when pickling, vinegar is not used!
Shish kebab without marinade in spices
Another reason to cook barbecue without marinade may be the banal lack of time for marinating.
In this case, you can cook pork steaks on the grill in spices.
Ingredients:
- pork (loin) - 1kg
- black ground pepper- 1.5 tsp
- red ground pepper - 1 tsp.
- basil - 6 tsp
- rosemary -1 tsp
- salt - 2-3 teaspoons
Cooking pork steaks:
1. Cut the meat into steaks. For instant cooking 1 cm thick.
2. Mix all dry spices. Rub the resulting mixture into the meat.
3. Place on a wire rack. Place on a grill with very hot coals.
4. Hold 3 minutes. Flip to the other side and also fry for 3 minutes. Get juicy roasted steaks.
5. Wrap the steaks in foil if you're not going to eat them right away. Serve with adjika or ketchup.
Bon appetit!
Therefore, even if the pickled meat is not fried, you will not get poisoned. Properly marinated meat can be safely eaten raw. This is especially important if you plan to treat children with barbecue (they are more susceptible to poisoning).
If the kebab is made without marinade, it must be completely fried, which is not always possible and not for everyone. Therefore, if you want to be safe - marinate.
- Fresh, high-quality and young meat can not be marinated. Simply season with salt and pepper before frying. But if you want to give such meat a rich flavor and unusual taste, use any of these marinades. Chicken can be marinated for only half an hour, and pork, beef and lamb for 1-2 hours.
- Older meat or meat of which you are not sure of the quality should be marinated longer. This will soften the fibers and make the kebab juicier. The minimum marinating time for chicken meat is 2 hours, - 4 hours, beef and lamb - 6 hours.
- Not only old, but also young meat can be easily marinated for a day or even two. Ingredients in marinades, in particular onions, have antibacterial properties. And this means that the meat will be stored longer.
- You can marinate meat room temperature. But if it should stay in the marinade for more than two hours, then it is better to put it in the refrigerator.
The best barbecue marinades
All ingredients in the recipes are designed for 2 kg of meat. Marinades are suitable for chicken, pork, lamb.
youtube.comOnions are an essential ingredient in almost all marinades. It gives the kebab a rich flavor, so there is no need for a lot of spices.
Ingredients
- 500 g of onions;
- salt - to taste;
Cooking
Cut the onion into several pieces and puree with a blender. Salt and pepper the meat, add the onion and mix well. To prevent the onions from burning during frying, lightly blot each piece of meat with a paper towel before cooking.
tastylive.ru Meat marinated in this way is very tender. And thanks to the seasonings, the kebab will smell very tasty.
Ingredients
- 1 700 g of onions;
- 1 ½ tablespoons of suneli hops;
- salt - to taste;
- 1,700 ml of low-fat kefir.
Cooking
Finely chop the onion, transfer to a deep container and lightly remember that the juice stands out. Add seasonings and stir. Then add the meat and mix well again. Pour in, cover and shake until the meat is completely covered with the marinade.
povar.ru Carbonated mineral water softens meat fibers. As a result, the kebab turns out to be juicy, tender and - due to garlic and spices - fragrant.
Ingredients
- 500 g of onions;
- 1 tablespoon of vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- 5 cloves of garlic;
- 1 liter of carbonated mineral water.
Cooking
Cut the onion into rings and put on the meat. Add oil, spices and minced garlic and mix thoroughly. Pour mineral water over the meat and leave to marinate.
man-advice.com Thanks to this marinade, the meat will acquire a delicate mint aroma and a pleasant spicy taste.
Ingredients
- 1 ½ tablespoons barbecue seasoning;
- salt - to taste;
- 3 bunches of mint;
- 500 g of onions.
Cooking
Sprinkle meat with spices and mix well. Cover the bottom of the container in which the kebab will marinate with a piece of mint. Put a piece of meat on top and cover with mint. Repeat layers until you run out of ingredients. The last layer should be mint. Half an hour before the end of pickling, add chopped rings and mix.
postila.ru Tomato juice is also excellent for softening meat fibers. It will make the barbecue not only tastier, but also more unusual: the meat will acquire a beautiful reddish tint.
Ingredients
- 500 g of onions;
- 1 tablespoon of seasoning for barbecue;
- salt - to taste;
- ground black pepper - to taste;
- 3-5 garlic cloves;
- 1 ½ liters of tomato juice.
Cooking
Add chopped onion, spices and minced garlic to the meat. Pour tomato juice, cover the container with meat with a lid and leave to marinate.
kuhny-mira.ru Mayonnaise good quality makes the meat juicy and flavorful. Perhaps that is why marinades are so popular.
Ingredients
- 300 g of onions;
- 500 ml of mayonnaise;
- 1 tablespoon curry;
- salt - to taste;
- ground black pepper - to taste.
Cooking
Puree the onion in a blender. Add mayonnaise to meat onion puree and spices and mix well.
willcomfort.ru This recipe will especially appeal to beer lovers, because the meat will acquire a slight smell of malt. It's better to take a live one. Just keep in mind that a low-quality drink will spoil the taste of the kebab.
Ingredients
- 500 g of onions;
- 3 cloves of garlic;
- 2 teaspoons ground coriander;
- 2 teaspoons of paprika;
- salt - to taste;
- ground black pepper - to taste;
- 750 ml beer.
Cooking
Add chopped onion, garlic and spices to the meat. Stir and fill with beer.
Personally, we have long abandoned heavy meat, the benefits of which no one has proven, so we eat exclusively poultry. It is not deposited at the waist, it is an easily digestible protein and invaluable polyunsaturated fatty acids, great amount vitamins and minerals that make us slimmer, healthier and younger.
How to marinate chicken: 6 rules
1. To ensure that the chicken always turns out tender and juicy, choose only a chilled product, but not frozen.
2. For marinating poultry, use only glass or enameled dishes, everyone knows about the dangers of aluminum and plastic.
3. The longer the chicken is in the marinade, the more tender it becomes.
4. Marinades containing soy sauce should be salted with care.
5. Salt the poultry at the end of cooking or just before eating, so that the salt does not draw out all the moisture and make the chicken tough and dry.
6. To ensure that dietary meat always turns out juicy, place the skewers as close to each other as possible, cook the barbecue over hot coals and make sure that there is no fire!
Chicken dishes: cook according to recipes from the chef - watch the video recipe!
Honey mustard marinade
Juicy baked chicken with a beautiful crust as advertised - really real! This is the most The best way poultry roasting. Honey combined with French mustard gives a light savory sweetness, and a mixture of greens, garlic and lemon - a wonderful aroma. Prepare two, or better, three servings at once. Honey chicken never stays on the table!
And take super-budget wings to the dacha and be sure to cook them on the grill.
HONEY MUSTARD MARINADE RECIPE
What do you need:
150 g liquid honey
100 g French grain mustard
1 lemon
5-7 garlic cloves
1 bunch dill
1 bunch of parsley
salt - to taste
How to make Honey Mustard Marinade:
1. Use a paring knife to remove the zest from the lemon and cut it into thin strips. Squeeze lemon juice and mix it with mustard, honey, vegetable oil, finely chopped garlic, herbs and zest. To stir thoroughly.
2. Marinate the chicken for 3-6 hours.
3. The finished bird must be baked along with the lemon peels that make up the composition.
4. During cooking, periodically brush the chicken with the rest of the marinade, salt the bird at the very end.
Yoghurt marinade
The lightest marinade for lovers of everything super-dietary. Only natural products and no mayonnaise!
YOGHURT MARINADE RECIPE
What do you need:
1 st. natural yogurt(can be replaced with kefir or even fermented baked milk)
1 st. a spoonful of lemon juice
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon cardamom
salt - to taste
How to make Spicy Yogurt Marinade:
1. Mix all the ingredients into a homogeneous mass and marinate the bird. It is recommended to keep the chicken in the yogurt marinade all night. Salt the chicken at the end of cooking or just before serving.
orange marinade
The recipe for this marinade is great for both cooking chicken in the oven and on the coals. Pleasant light sharpness is most harmoniously combined with orange notes and curry spice. Ruddy, golden, luxurious chicken!
ORANGE MARINADE RECIPE
What do you need:
100 g honey
3 oranges
2 tbsp. tablespoons of vegetable oil
2 teaspoons curry
ground red pepper - to taste
salt - to taste
How to make orange marinade:
1. Squeeze juice from two oranges, cut the third into thin slices.
2. Pour legs, thighs, wings or breast (or all at once) orange juice and leave for 15-20 minutes.
3. Combine honey, oil, curry, pepper. Mix into a homogeneous mass.
4. Marinate the chicken for 2-4 hours.
5. Place the finished bird in a mold, put orange slices on top, grease with marinade again and bake until tender. Salt immediately before use.
fire marinade
Hot chicken for thrill seekers. Poultry cooked in this marinade goes perfectly with fresh vegetable salad and tomato juice. Best suited for skewers home smokehouse or on the grill.
FIRE MARINADE RECIPE
What do you need:
150 ml soy sauce
1 bunch green onions
2 teaspoon red ground pepper
1 head of garlic
5-7 cm ginger root
How to make a fire marinade:
1. Finely chop the green onion.
2. Garlic and ginger grate on a fine grater.
3. Combine soy sauce, green onion, red pepper, garlic and ginger.
4. Mix all ingredients.
5. Marinate the chicken and pack tightly in the pan.
6. Leave in the refrigerator overnight. Salt as needed at the very end of cooking.
Marinade glaze
Chic and shine! And shine - in the truest sense of the word! Divine glazed chicken will become the most luxurious dish on your table. The marinade is especially good for roasting. chicken drumsticks and wings, however, whole chicken will also blow everyone away.
MARINADA GLAZE RECIPE
What do you need:
150 ml soy sauce
80 g honey
5-7 cm ginger root
3 garlic cloves
1 st. the spoon provencal herbs
1 pinch of pepper
salt - to taste
How to make marinade glaze:
1. Ginger grate on a fine grater.
2. Combine honey, soy sauce, garlic, ginger and spices.
3. Mix all the ingredients into a homogeneous mass.
4. On minimum heat, bring to a boil and boil for 4–5 minutes, cool.
5. Put the prepared chicken in a baking dish, generously grease with the resulting icing, cover with foil.
6. Put in an oven preheated to 180ºС, bake for 15 minutes and brush with sauce again.
7. Continue greasing the chicken every 5-7 minutes, roasting until done. Salt at the end of cooking.
Sour cream marinade
If your baked chicken is stringy and tasteless, try a sour cream marinade. The poultry meat turns out to be incredible: tender and melting in the mouth with subtle notes of ginger and a slight taste of mustard. It is especially good to use this marinade for roasting chicken breast fillets.
Sour cream marinade recipe
What do you need:
5 st. spoons low-fat sour cream
Z Art. spoons of soy sauce
1 st. a spoonful of Russian mustard
1 st. teaspoon dry Provence herbs
2 tsp ground ginger
salt - to taste
How to make sour cream marinade:
1. Combine all the ingredients and beat with a fork into a homogeneous mass.
2. Wash and dry the chicken.
3. Marinate the chicken for at least 2 hours.
4. Put the pieces in a mold and bake in an oven preheated to 180ºС until cooked.
5. During cooking, periodically brush with the rest of the marinade.
6. 10 minutes before the end of cooking, salt as needed and put on each piece of chicken a thin plate of any hard cheese.
Bake until crispy.
lemon marinade
The secret to this amazing citrus marinade is the addition of herbs and spices that give the bird a rich, intense flavor. Only juicy chicken and nothing more! Marinade is perfect for baking chicken meat in the sleeve or on the grill.
LEMON MARINADE RECIPE
What do you need:
2 lemons
5-7 garlic cloves
1 st. the spoon allspice peas
3 art. tablespoons of vegetable oil
1 teaspoon saffron
1 small bunch rosemary (dry can be substituted)
salt - to taste
How to make Lemon Marinade:
1. Peel and crush the garlic with a knife.
2. Lemon cut into large cubes. Tear the rosemary sprigs with your hands.
3. Combine lemons and rosemary. Mix the ingredients well with your hands.
4. Add garlic, oil, pepper and saffron, mix thoroughly.
5. Marinate the chicken for 5 to 12 hours. Salt at the very end of cooking.
tomato marinade
Combination herbs with garlic and paprika creates a wonderful marinade for cooking tender chicken in own juice. Thick fragrant gravy and soft chicken meat are suitable for any side dish - from simple buckwheat porridge to trendy pasta.
TOMATO MARINADE RECIPE
What do you need:
1 st. thick tomato juice
2 tbsp. tablespoons of vegetable oil
1 st. a spoonful of ground paprika
5 garlic cloves
1 bunch basil
1 bunch mint
salt - to taste
How to make tomato marinade:
1. Chop the garlic, mint and basil very finely. Combine with tomato juice and vegetable oil. To stir thoroughly.
2. Marinate the chicken for 2-4 hours.
4. Put the finished bird in a hot frying pan, after 2-3 minutes, reduce the heat to a minimum and simmer under the lid in its own juice until tender. During cooking, you can add, if necessary, quite a bit of water, salt at the very end.
5. When serving, sprinkle with chopped mint if desired.
Marinade on kvass
Simple and reliable, homemade and such an understandable marinade on kvass will give your chicken pleasant aroma rye bread. And do not forget a lot of fresh herbs and homemade vegetables!
KVASS MARINADA RECIPE
What do you need:
400 ml bread kvass(ideally homemade)
2 tbsp. spoons of Russian mustard
1 st. honey spoon
5-7 garlic cloves
1 bunch of any greens
1 pinch of pepper
salt - to taste
How to cook marinade on kvass:
1. Chop the garlic, finely chop the greens.
2. Combine kvass with mustard, honey, garlic, herbs and pepper.
3. Marinate the bird for 2-4 hours, but overnight is better.
4. Bake the chicken on the grill or in the oven until golden brown. Salt a few minutes before cooking or before serving.
wine marinade
Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet - feel free to try new combinations. The marinade is ideal for cooking chicken skewers.
WINE MARINADE RECIPE
What do you need:
300 ml dessert red wine
100 g pitted prunes
1 bulb
1 teaspoon cloves
salt, pepper - to taste
How to make wine marinade:
1. Cut prunes and onions into rings.
2. Combine wine, onion, prunes and pepper, mix.
3. Marinate the bird by keeping it for at least 3 hours in the refrigerator.
4. During the marinating process, stir occasionally. Salt at the end of cooking or just before serving.
And why not talk to us, dear and beloved, about the dish of all times and peoples - shish kebab? The speech turnover about the past days and the people who tasted this dish, in this case, was not used for the sake of a red word - really, try to think about when a person first cooked a barbecue? Surely, our primitive relative, roasting on fire the carcass of a furry beast killed with a spear with his own hands, could not imagine that several millennia later his followers would also bake meat on a fire, while calling their dinner with the delicious word “kebab”.
However, we will not delve into history, let's rather talk heart to heart about how to cook delicious meat on the grill. Surely in your family there are a couple of family secrets that you will never tell anyone about. And if "Magic Food" shares its knowledge, will you give away your secrets? We won't tell anyone else, honestly!
15 tips for those who want to learn how to cook the perfect barbecue
1. How to choose meat for barbecue
Not everything is barbecue that smells delicious.
It's not a secret for anyone that if you do everything right, right and traditionally, then for cooking barbecue gotta get lamb. However, firstly, this type of meat has a rather strong specific smell, which not everyone likes, and secondly, it is not so easy to find high-quality lamb tenderloin in our stores and markets, so another one has long taken root almost traditional version – pork skewers.
When choosing meat, pay attention to its fat content: a piece that is too lean will be dry and tough after cooking, a piece that is too fatty will remain unpleasantly greasy. Here, as in no other case, the golden mean is important. When it comes to pork, they usually buy the neck. Less often - a shoulder blade or a ham. Korean is not taken at all- despite the fact that this is the most beautiful part of the pork carcass, it is absolutely not suitable for barbecue.
In addition to pork, you can use veal (high quality beef), chicken meat, turkey meat. In addition, shish kebab is also prepared from some types of fish - catfish, salmon, sturgeon.
Sharing family secrets of delicious barbecue, most people share marinade recipes. So, don't believe it! The key to a perfect barbecue is just the right meat. It is impossible to cook a juicy, soft, appetizing kebab from cheap, stale, old pork, you don’t even have to try. And vice versa: it is very difficult to spoil fresh, high-quality meat, it is amazing and beautiful in itself, therefore, the kebab from it will most likely be perfect.
2. How to make the perfect cut of meat
Shish kebab does not tolerate female hands.
Film "Moscow does not believe in tears"
To make the barbecue tasty and juicy, it is important to correctly approach the issue of cutting meat. There are two key points.
The first is the size, strange as it sounds, of course, it matters: too small pieces of meat will simply dry out on the fire, turning into dry hard "chips", and large chunks will not have time to fry, they will burn on top, inside they will remain raw. Again - the golden mean: not big and not small, even and neat and - important! - everything is about the same size, otherwise some of the meat will be overcooked, some will remain undercooked.
Second - the meat must be cut across the fibers. A simple truth that few people follow when trying to cut meat the way they want - instead of doing it right. And in the end it turns out, of course, in different ways, but more often - harsh, dry and unappetizing.
3. How to calculate the product
Make sure that neither the barbecue nor the skewer burns.
There must be a lot of barbecue! This is an indisputable truth, a law and simply an axiom that does not require any reasonable proof. There should be so much kebab that it will definitely remain (by the way, have you ever tried to stew potatoes on a kebab, cook pea soup or cook pilaf? No? oh-oh-oh-very in vain!). Meat is usually bought at the rate of 300-400 g per person. More is possible, less is not worth it. Do not forget that in the process of cooking this product will definitely lose weight.
4. The best barbecue marinade
They didn't eat shish kebab, but they were blinded by the smoke.
About how best to marinate shish kebab, ask real professionals - those who prepare this dish constantly and regularly, who were born and raised in a country for which shish kebab has long been an element of culture, who fry it, no longer striving to improve perfection. In many Caucasian countries, barbecue meat is marinated in its own juice, adding only salt, black pepper and onions to the chopped pieces. This minimalism has a special meaning, each ingredient is dictated by experience and common sense.
However, if you want to find a different, special barbecue marinade recipe and try a new method every time you prepare to grill meat on a fire, do not forget that in most cases it takes time for the meat to marinate properly. Ideally, we are talking about 10-12 hours, in the minimum format - at least 4-5 hours.
5. To salt or not to salt?
Do not part with the lamb - stay without barbecue.
What a question, you ask, of course, salt! Ok, salt, but when? Before frying or after? There is a widespread belief that salt "pulls" juices out of meat, so you should not add it to the marinade, it is enough to salt it immediately before frying or after it.
Believe me (and if you don’t believe it, arm yourself with scales, a notebook and a smart look and check it experimentally!), Pre-salting the meat at the marinating stage in no way affects the dehydration of the product. Salting the finished kebab is quite problematic: salt will not penetrate inside through a dense meat crust, it will remain on the surface and will be felt only on the upper layers of the meat piece.
To be completely fair, it is worth noting that the cooking time affects the dryness of the kebab much more strongly (if the heat is not intense enough, you will have to “marinate” the meat also over the coals, long and tedious, which will naturally dry it out much more than this supposedly make salt) and the size of the piece of meat (this was already mentioned above). Therefore, we salt without hesitation, because as unsalted meat it is horror what it is, a translation of the product and generally nonsense.
6. Seasonings: to be or not to be? That's the question!
Life is easy when you eat barbecue.
In recent years, supermarket shelves have sagged under the weight of all kinds of seasonings - for chicken, pork, lamb, just universal meat, grilled meat, barbecue and other trinkets. At the bazaar, it is impossible to calmly pass by oriental spices and spices poured in beautiful slides - you will be offered anything you want, and you will not even have time to look back, as you will receive disposable bags of ingredients mixed from spices that you do not understand.
If you approach the issue reasonably and restrainedly, it is certainly delicious. However, be very confident in your reasonableness and restraint, because otherwise you risk getting something meaty instead of barbecue, but poorly recognizable behind a thick crust of all kinds of spices.
And do not forget that everything that protrudes, sticks out and hangs down on the meat will definitely burn. Herbs and seasonings are easily flammable - do you want to eat a lot of embers?
7. Skewers or grill?
A house is not built on seven winds, a barbecue does not argue on seven coals.
Traditionally, shish kebab is fried on skewers, beautifully and confidently turning them over the coals. However, if you feel more comfortable putting the meat on the grill grate, then lay it out! Why not? Of course, this is not a classic of the genre, but, for example, pancake pans did not always exist either - this is not a reason to still fry pancakes on a hot stone.
By the way. If you decide to fry meat on skewers, try to heat them well on the grill before stringing meat on them - this way you will not only disinfect the metal (this is important for some), but also ensure the coagulation of proteins inside the meat piece, which will allow the juice not to flow out from the barbecue or flow out in a much smaller volume.
8. A little imagination - for beauty and aroma
Only a sheep can refuse barbecue.
Barbecue is a creative business, it does not need exact proportions, ingredients adjusted to the gram, strict adherence to the recipe, and that's great! You can always improvise, try your options, realize your own fantasies. Try to play with the marinade - who knows, maybe you will be able to discover a new component, thanks to which your barbecue will become famous throughout the city?
Another topic for creativity is stringing meat on skewers in turn with additional products. Most often, of course, we are talking about onion rings, however, feel free to try everything that comes to your mind. Looks absolutely incredible chicken skewers, which is put on skewers interspersed with large grapes. Courgettes and zucchini cooked on coals are amazingly tasty - maybe you should try cooking them at the same time as meat? bell pepper, pieces of bacon, pumpkin, tomatoes, eggplant, peaches, apples and everything that comes to your mind. Try!
9. Bonfire and coals
If you like barbecue, love and fire up the grill.
Connoisseurs say that the most delicious kebab comes out on fruit firewood. Cherry, pear, plum are considered the most suitable, while it should be understood that a rare specialist, having tried a kebab cooked, for example, on cherry wood, will distinguish it from a kebab cooked on oak branches.
In general, you can use any deciduous trees - linden, birch, poplar. At the same time, it is worth remembering: in no case should you take resinous (coniferous) wood species for cooking barbecue. Resins will give the meat a characteristic flavor and aroma, which will simply spoil the meat.
10. Grilling barbecue
Shish kebab is not far from the barbecue.
It would seem, what could be easier? I strung the meat, put the skewers on the grill and spin it for yourself until the kebab becomes appetizing, and everyone passing by comes running to the smell. However, barbecue requires a careful approach, with a running start and without experience, you are unlikely to cook delicious meat, and even a heap of various theoretical knowledge will still not be enough until you fry it yourself at least a dozen times.
The first thing to remember is that the barbecue is cooked over coals. A banal, uninteresting truth that many neglect. Hurrying to quickly serve the meat to the table, would-be chefs lose their patience and start frying the shish kebab on the wood that has not completely burnt out. The result is a hard, burnt crust and a raw, unchewable middle.
Another common mistake is neglecting the flames that sometimes appear on coals. If suddenly fat or any other flammable ingredient gets on the burned-out firewood, the coals instantly react - harmful and very aggressive lights rise, which strive to ruin your picnic. Always ready (yes, always, even if you are sure that this will not happen to you) should be a bottle of water. For convenience, make several holes in the lid - this will allow you to gently spray water over those areas that require your intervention, and will help not to flood the rest of the coals.
11. Checking the readiness of the barbecue
Communication in Russia is so important that external circumstances cease to matter. Several times I happened to fry a barbecue in the cold and in the rain - if we decide to go to the park for barbecues, we do so, regardless of the vagaries of the weather.
Anna-Lena Lauren, “They have something with their heads, these Russians”
The barbecue is checked for readiness very simply: with a knife, cut the thickest piece of meat to the skewer, lightly press. If the secreted juice is colorless, the kebab is ready. If blood is visible on the cut, it is worth waiting a little more.
12. Serving barbecue
Lamb is not invited to barbecue.
It is beautiful, of course, if the kebab is removed from the fire and immediately laid out on the table right on skewers - in some restaurants, real shows are created from this simple action. In general, yes, spectacular and amazing, but ... very uncomfortable. Firstly, the skewers immediately occupy an irrationally huge space on the table. Secondly, eating meat from the “skewer” is, of course, magnificent in a primitive way, but hardly pleasant: even the ears get dirty.
The choice is yours - entertainment and theatricality or simplicity and comfort.
13. A little secret before the kebab hits the table
One had a beard on fire, and the other was grilling shish kebab on it.
After you have removed the meat from the coals, it is not bad to let it "reach" a little. You already do it - usually this is just the time it takes for guests to, having heard the signal “kebab is ready!”, wash their hands, move to the table, fill their glasses and say the first toast. Ideally, the meat should be under a lid or wrapped in foil - this is how the “steam effect” is ensured, which helps the kebab to relax a little, release the juices, and finally and irrevocably soften.
For a special twist, try drizzling the cooked meat with a little pomegranate juice (amazing!) or dry wine (savory!). If desired, add fresh herbs and chopped onions to the bowl - after 15 minutes, the kebab will acquire a special aroma and taste.
14. Accompaniment to barbecue
The arba broke - lazy firewood, the bull died - a shish kebab for a bum.
In our tradition, for some reason, barbecue is always associated with vodka or beer. No one calls you to sobriety, however, think at your leisure sometime whether the mentioned comrades are really the best friends of barbecue.
Again we make a mental reference to the Caucasian traditions and remember that most often on festive table There is a jug of wine standing by a Caucasian, we draw conclusions and try to serve dry red wine, tart and thick, to the barbecue.
Well, let's not forget about fresh vegetables and herbs. The more juicy cilantro, bright parsley, tender dill, spicy basil, sweet cucumbers, sugar tomatoes will appear on the table along with meat, the tastier the barbecue will be.
By the way, the bread that you serve can also be slightly held over the coals - it will become fragrant and crispy. If a couple of sheets of pita bread are lying around in the house, wrap cheese, tomatoes, herbs in it and fry over coals - it will be unrealistically delicious!
15. Sense of proportion
The turkey also thought until he got to the barbecue.
Film "Cards, money and two barrels"
Barbecue is an event, of course, very exciting and creative, however, in your creative impulses, try to keep a sense of proportion. Do not dump all the above tips and secrets into one huge bowl of meat. A hundred marinade ingredients are unlikely to make the kebab tastier - when trying to implement your recipes, think about moderation. If you want to string additional components along with meat, you should not mix lard with grapes and strawberries with fish in one pile. If you pour wine over the meat during frying, you probably shouldn’t sprinkle it additionally when serving. lemon juice. Sense of proportion, dear ones, sense of proportion in everything!
Barbecue Marinade - Top 10 Best Recipes
1. Shashlik in red wine
In the process of preparing a pair of alcohol, as in many other recipes using wine, cognac or other strong drinks, evaporate, leaving only a subtle subtle fruity flavor and an incredibly rich, beautiful color.
For 1 kg of meat you will need:
300 ml dry red wine;
3-4 bulbs;
5 cloves of garlic;
Wash the meat, dry it, cut into portions. We put it in a saucepan, salt, pepper, squeeze the garlic, mix everything thoroughly, add the onion sliced in circles, pour in the wine. Mix again, then cover with a plate or lid, smaller in diameter than the diameter of the pan, put a jar of water or other load on top. We leave for 6-7 hours.
2. Barbecue in kefir
A combination that is very strange at first glance will surprise you as a result of cooking the barbecue: the meat will be most tender, the taste will be a little creamy.
For 1 kg of meat you will need:
200 ml of kefir;
3 onions;
salt, freshly ground black pepper to taste.
Wash the meat, cut into portions, salt, pepper, pour kefir. We spread the onion, mix well, put it in the cold for at least 5 hours.
3. Barbecue in mineral water
Fans of marinating barbecue in mineral water claim that this is one of the most quick ways pre-prepare the meat for cooking on the fire. By itself, such a marinade is quite neutral, therefore, to give the kebab a “zest”, try adding to mineral water suitable spices- hot ground pepper, paprika, coriander.
For 1 kg of meat you will need:
250 ml of mineral water;
2-3 bulbs;
salt, freshly ground black pepper to taste.
Wash the meat, dry it, cut into portions. Shift in layers with chopped rings onions, in parallel, salt, pepper. We fill mineral water leave in a cool place for 1-3 hours.
4. Kebab with kiwi
But this is definitely the “fastest” of all possible marinades! Thanks to the organic acids that are part of the green exotic berry, the collagen in the meat protein is destroyed, as a result of which the meat becomes very, very soft. However, be careful: overdo it a little - and instead of shish kebab you will get minced meat: kiwi in this way acts on meat quite quickly. The method is very useful in cases where you have chosen the wrong meat - tough and sinewy.
For 1 kg of meat you will need:
5 kiwi;
5 cloves of garlic;
salt, freshly ground black pepper to taste.
Puree kiwi and garlic, mix with washed, dried, cut into pieces, salted meat. Cover and leave for 40-60 minutes, periodically checking the condition of the meat and testing it for softness by simply piercing with a knife.
5. Shish kebab in onion-tomato marinade
Spicy and aromatic. Meat marinated in tomato-onion dressing will be juicy and unusual.
For 1 kg of meat you will need:
3 ripe tomatoes;
1 large onion;
1 tsp hops-suneli;
salt, freshly ground black pepper to taste.
Grate the tomatoes. Onion cut into rings.
My meat, dry, cut into pieces. Salt, add pepper, suneli hops. Mix with tomato puree, shift onion rings. We leave for 8-10 hours.
6. Oriental pork or meat in honey
The marinade, frankly, is not for everyone, however, if you are a fan of oriental trends in cooking, you will surely like the spicy-sweet flavor that this marinade has on the barbecue.
For 1 kg of meat you will need:
3 art. l. honey;
2 tbsp. l. soy sauce;
2 tbsp. l. mustard seeds;
1 tsp dry ground ginger;
1 tsp hot ground pepper;
salt, freshly ground black pepper to taste.
Wash the meat, dry it, cut into pieces.
Mix with honey soy sauce, hot and black peppers, ginger, mustard, salt. We leave for 5-8 hours.
7. Kebab in vinegar
Many barbecue connoisseurs believe that vinegar makes the meat coarser and tougher, however, there is another opinion: thanks to this additive, the meat becomes spicy, piquant and very tasty. To understand whose camp you are in, you should at least once try to cook barbecue marinated in vinegar.
For 1 kg of meat you will need:
4 tbsp. l. table vinegar (9%);
10 st. l. water;
3-4 heads of onions;
salt, freshly ground black pepper to taste.
Wash the meat, dry with disposable towels, cut into portioned pieces. Salt, pepper. Mix water and vinegar, pour meat. Stir, shift with onions, leave in a cool place for 3-4 hours.
8. Shish kebab in mayonnaise
Yes, yes, mayonnaise is a cold sauce, yes, of course, when heated, it breaks up into a mountain of harmful substances, of course, it’s generally bad manners to use it when cooking meat. But once you can, right? And if you really like it, then sometimes, just a couple of times a year? Quietly - so that no one knows?
For 1 kg of meat you will need:
200 g of mayonnaise;
4 onion heads;
salt, freshly ground black pepper to taste.
Wash the meat, dry it, divide it into pieces. Salt, pepper. While stirring, gradually add mayonnaise. We shift in layers, alternating with onion rings. We leave for 5-10 hours.
9. Barbecue in pomegranate juice
Gentle, juicy, bright, fragrant, berry - what else to add so that you understand that such a marinade is worth trying at least once in your life!
For 1 kg of meat you will need:
250 ml fresh pomegranate juice;
4 heads of onions;
salt, freshly ground black pepper to taste.
We wash the meat, cut off the excess, dry it, divide it into portions. Salt, add pepper and pomegranate juice, knead properly, shift with onion rings, leave in a cool place for 8-10 hours.
10. "Quick" onion marinade
This marinade is very ... very, let's say, for an amateur, because in the process of cooking barbecue, the onion mass burns quickly if you do not first clean it from the meat, however, a significant plus is the special juiciness that onion juice gives to meat, and the breathtaking smell that peculiar to shish kebab cooked with onions. It's definitely worth a try!
For 1 kg of meat you will need:
0.5 kg of onion;
salt, freshly ground black pepper to taste.
We rub the onion on a grater or chop it in a blender. Wash the meat, dry it, cut it, mix with salt, pepper and onion mass. We put under oppression for 5-8 hours. Before stringing meat on skewers, we clean the meat from onions as much as possible.
Well, that, savvy with theory, it's time to start practicing? We wish you many, many sunny days, wonderful occasions for picnics, great companies and, of course, delicious kebabs. And yes, Magic Food fulfilled its part of the contract, told about secrets - now it's your turn to reveal family secrets.
