How to cook barbecue. A few marinade recipes for shashlik

An important component of the process of cooking barbecue, in addition to a competent choice of meat and grilling it over charcoal, is the correct preparation of the marinade.

2015-12-01 14:59:52 86

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Some important notes

Before proceeding to outline recipes of marinade for barbecue, allow yourself a few important observations concerning its preparation. Do not use for marinating meat aluminum cookware, since aluminum by entering into a chemical reaction with the ingredients of the marinade, can form harmful or even toxic compounds. Use an enamel, and is better – ceramic or glassware. Rare marinade recipe without onions. Cut it into very thin slices, the thinner will be onion rings, onion the more juice they will give to the marinade, hence, the tastier it will be and he skewers. The same applies to slicing garlic, and onion, should be cut into very thin slices. Do not overdo it with vinegar, its abundance in the marinade will be deprived of a natural meat flavor. If you need vinegar as a preservative so that the meat is not spoiled in hot weather, suggest that you replace it with mustard. In a marinade with mustard, the meat will not go bad ever, and the mustard perfectly soften even the toughest meat. All recipes marinades are based on a 2 kg of meat, if the quantity of meat which you plan to cook barbecue, otherwise, make the necessary changes in the recipe of the marinade, to increase or decrease the weight and volume of ingredients.

Classic marinade

Meat cut into pieces, put in pot, squeezing in the juice of one lemon, stir, add 5 table spoons of vegetable oil and mix everything again. Two onions and several cloves of garlic (garlic lover!) cut into thin slices and spread over meat. Sprinkle with salt and pepper. How much to pour – a matter of taste, the estimated amount: 1 teaspoon salt and 1/2 teaspoon pepper. On top of all this pour a half liter of water. Marinating time is 3 to 6 hours.

Marinated bread kvass

Four onions cut into wedges and adding in sliced meat, mix well so that onion juice is allocated. Without stopping the stirring, add a little chopped ginger root, add 1/2 teaspoon of black pepper, put about 50 grams of honey. Pour half a liter of cold kvass and put to marinate 2 to 6 hours.

red wine Marinade

The beginning of the process is the same as in the previous recipes: meat cut into pieces, cut into slices 2 onions, slice up a few cloves of garlic. Mix 500 ml red wine and 100 ml of lemon juice and slightly heated the mixture. Put the future in the marinade chopped onion and garlic, a few Bay leaves, one teaspoon of salt, half a teaspoon of black pepper, a good stir and leave the meat to marinate in the marinade for 2 — 6 hours. Classic marinade recipe is universal as it fits all types of meat. The marinade made from bread kvas is preferable to use when marinating pork, but for beef and lamb is the marinade of red wine. Let the barbecue cooked by you, will be fragrant and delicious, and the outdoor recreation is wonderful and unforgettable!

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