8 Ways To Marinate Meat For Barbecue

There are many meat dishes, but shish kebab, for all its simplicity and fame, does not lose its leading position.

There are many meat dishes, but shish kebab, for all its simplicity and fame, does not lose its leading position. And if we talk about a picnic somewhere in nature or a weekend trip to the country, then you can’t do without it at all. Yes, and the monotony with this dish can be successfully avoided if you use different marinades for cooking meat. Then the finished delicacy will have a different taste and aroma each time. However, the marinade is also selected depending on what kind of meat we will fry. 

Be that as it may, having in your stock, say, 8 barbecue marinade recipes will be useful for everyone.

1. Marinade on mayonnaise

 

Mayonnaise is not only a sauce that is added to salads and other ready-made dishes, but also an excellent basis for barbecue marinade. It goes well with chicken or rabbit meat. If the meat is very tough, then it is better to prefer a different type of marinade to mayonnaise.

For 1 kilogram of meat, you need 500 grams of mayonnaise, salt and pepper to taste, as well as 500 grams of onion, cut into rings. All this must be mixed with mayonnaise even before the introduction of meat. Then the meat pieces are put into the mixture, after which everything is stirred again. It is advisable to put the future barbecue under oppression, but if there is no opportunity for this, then it does not matter, just hold the meat in the marinade for not 3, but 4 or even 5 hours, so that it is thoroughly soaked, and after cooking it is very tender and tasty.

2. Simple marinade on mineral water

This is the lazy way. But for all its simplicity and unpretentiousness, the effect of it is excellent. Mineral marinade is best suited for pork.

For 1 kilogram of meat, you need to take about 300-400 grams of onions, cut into rings, as well as salt and pepper to taste, it is advisable to add 3-4 bell peppers, chopped in the same way as onions. We stir everything with 1 glass of mineral water, after which we pour the meat, chopped for frying, with the mixture. The meat should be infused in this composition for about 4 hours.

3. Beer marinade

 

For such a marinade, you need the so-called live beer. Pasteurized will not work here. Approximately the same effect gives kvass. But, again, you need a real, bread, and not a mixture of flavors and dyes, sold under the guise of this drink in some stores.

For 1 kilogram of meat, you need to take 1.5 liters of beer or kvass. Pour the meat cut into pieces and mixed with salt and pepper with liquid and leave for 4 hours, after which it is ready for cooking.

4. White wine marinade

The basis of the wine marinade is dry white wine. It is believed that this is the ideal way to make tough meat soft and melt in your mouth. You just need to boil 1 liter of water with salt and pepper, then cool and pour 700 grams of wine into it - this is exactly one bottle. Then this composition is poured into pieces of meat and onions. This volume is enough for 1 kilogram of meat and 0.5 kilos of onions, cut into rings. All 3-4 hours are infused.

 

5. Tomato marinade sauce

Those who love everything spicy and spicy should definitely try marinating meat in tomato. It turns out just divine.

You need 1 kilogram of meat, cut into pieces, grate with salt and pepper, taken to taste. Then mix the meat with chopped onion rings. Pour everything with tomato juice or tomatoes, turned into a puree state by a blender. They will need approximately 1 kilogram. It is advisable to marinate meat in this way under oppression. To fully soak, you will need to wait 6 hours. It is ideal to make this preparation in the evening, if in the morning you are going to the country or out of town.

6. Lemon marinade

 

The meat must be cut into pieces suitable for frying. Then rub it with salt and pepper. Separately, cut the onion into rings. Add to meat and stir. The last thing you need to squeeze lemon juice on it. For 1 kilogram of meat you need 3-4 citrus fruits. If the lemons are not particularly juicy, you can add half a glass of water. After 4 hours, the barbecue can already be fried - it will be unusually tender. This method of preparing for frying on skewers is considered ideal for fish. Salmon kebab, in this case, will become a true delicacy.

7. Grapefruit marinade

This pickling method will appeal to those who love everything spicy and unusual. It is made similarly to lemon marinade, only 2 citrus fruits are needed for 1 kilogram of meat. In addition, sprinkle the meat with caraway seeds, as well as finely chopped greens - cilantro and parsley. You can also add a glass of water - then the meat will be more tender. It should be infused for at least 6 hours, so it is better to prepare for outdoor recreation and barbecue in advance.

Some use orange instead of grapefruit. This option is good in its own way, but the light, sweetish aroma of meat that appears after frying is not to everyone's taste.

8. Pomegranate Juice Marinade

 

Even though pomegranate juice is a bit tart, meat marinated in it will be very soft and juicy. And it will also appear light, characteristic of pomegranate, sourness. You need 1 kilogram of chopped meat and a pound of onion, also chopped, as for a barbecue, stir with salt and pepper. Next, pour everything with a glass of pomegranate juice and leave for 3, and preferably 4 hours. After that, you can fry the barbecue. 

Regardless of the method of marinating, the meat should be infused by keeping it in a cool place, for example, in the refrigerator.

In addition to the 8 marinade variations described above, you can also marinate meat in grape vinegar or kefir. For tender and soft meat, not only white, but also red wine is suitable as the basis for the marinade. There are a lot of cooking options. After tasting a few, choose which flavors of the kebab seem especially valuable to you. Based on this, choose a pickling method.