Golovna Anal fissure How to marinate tsibul in otti - the most delicious recipes for preparing a savory snack. Marinade for shish kebab - the most delicious recipes. How to prepare and marinate meat correctly

How to marinate tsibul in otti - the most delicious recipes for preparing a savory snack. Marinade for shish kebab - the most delicious recipes. How to prepare and marinate meat correctly

Marinade - Austrian
Ingredients:
* 3 bottles of pineapple juice
* 1 bottle of white wine
* 1 teaspoon black ground pepper

Cooking method:
Mix all the ingredients and marinate the meat in the prepared marinade, stirring or turning it occasionally.

English marinade
Ingredients:
* 1/2 bottle of lemon juice
* 1/2 bottle of water
* 1 large cibulin
* 1 tbsp. spoon of dried marjoram
* 2 tbsp. spoons of finely chopped green crops
* salt and pepper for relish

Cooking method:
Clean the tsibula, squeeze it and rub it finely. Mix the cibul, dried marjoram, salt, pepper and herbs in a mixer, dilute with lemon juice and water and stir. Marinate the meat, being careful so that the spices and herbs are distributed step by step.

Argentine marinade
Ingredients:
* 2 bottles of grapefruit juice
* 1/2 bottle of dry white wine
* 1/2 bottle of lemon juice
* 2 teaspoons curry

Cooking method:
Mix salt, black pepper and curry in a mixer, add grapefruit juice, dry wine and lemon juice and stir. Marinate the meat, ensuring that the spices are distributed evenly.

Flavorful marinade
Ingredients:
* 3-4 lemons
* 1 teaspoon chalked cinnamon
* 1 tbsp. spoon of chalked cloves

* 1 tbsp. spoon of mustard
* 1 teaspoon cardamom
* 1 tbsp. spoon of chopped coriander
* 1 tbsp. spoon of turmeric
* 1 teaspoon kimina
* salt for relish

Cooking method:
Mix all the spices in a mixer, pour in lemon juice and stir.

Marinade - Assorted
Ingredients:
* 1 bottle of carrot juice
* 1 bottle of lemon juice

* 2 gilts of tarragon
* 1 teaspoon turmeric

Method of preparation:
Mix carrot and lemon juices, pour in dry white wine, add tarragon, turmeric, salt and red pepper and mix again.

Marinade Vidensky
Ingredients:
* 2 bottles of apple juice
* 1 bottle of white dessert wine
* 1 bunch of kinji
* salt and red chalk pepper for relish

Cooking method:
Finely chop the cilantro leaves and grate them with the sill and ground red pepper. Add a mixture of apple juice and white dessert wine and stir.

Similar marinade
Ingredients:
* from one can of canned pineapple
* 1 clove for a chasnik
* 1-2 bottles of soy sauce
* 1 teaspoon ground ginger
* 2-3 tbsp. spoons of cherry liqueur
* salt for relish

Cooking method:
Mix canned pineapple juice, soy sauce and cherry liqueur, add ginger, salt and chasnik. Mix thoroughly and marinate the meat in this mixture.

Harlem pickle
Ingredients:
* 2 lemons
* 4 tbsp. spoons of rosemary oil (bazhano-peanut)

* salt for relish

Cooking method:
Mix lemon juice, olive oil, parsley, pepper and salt and marinate the meat in this mixture.

Gascon marinade
Ingredients:
* 9 tbsp. spoons of rosemary oil
* 5 tbsp. spoons of mustard
* 5 tbsp. spoons lemon juice
* 4 tbsp. spoons of cognac
* 2 tbsp. spoons of finely chopped tarragon
* sіl ta tsukor for relish

Cooking method:
Add olive oil, mustard, lemon juice and cognac and mix thoroughly until smooth. Add the chopped tarragon, add the zuccor and mix again. Marinade for 800–900 g of meat.

Marinade - mustard
Ingredients:
* 3 tbsp. l. dry mustard
* 2 tbsp. l. otstu infused with estrogone

* 4 cloves chasnik
* 1 teaspoon marjoram
* 1 tsp finely chopped basil

Method of preparation:
Mix dry mustard, a mixture of estrogon and olive oil in a bowl. Press the clock out with a squeezer and add to the sumish. Then add marjoram, chopped paprika and finely chopped fresh basil. Mix everything well and keep for 1-2 years.

Marinade recipe.
Ingredients:
* 4 great grenades
* 1 teaspoon of chopped green mayonara
* salt for relish

Cooking method:
Cut the pomegranates, remove the seeds and extract the juice from them. Mix the juice with marjoram, marinate the meat in this mixture.

Marinade "for gourmets"
Ingredients:
* 1 bottle of vershkov
* 1 bottle of moderi
* 2 gilts of tarragon
* salt and red chalk pepper for relish

Method of preparation:
Beat the tops of the crumbs and, gradually stirring, pour into the bottle of modera, add some tarragon, salt and red pepper. For this marinade, thicken the tops.

Long-Russian marinade
Ingredients:
* 1 bottle of bread kvass
* 1/2 cup lemon juice
* 1/2 verst of wine
* salt and black pepper for relish

Cooking method:
Mix kvass, lemon juice and wine, add salt and black pepper. Stir.

Green marinade
Ingredients:
* 1 bunch of lemon balm and cilantro
* 3-4 leaves of watercress
* 2 heads of tsibula
* 150 gr. peanut oil
* 1 tbsp. capers
* 1 pepper
* 1/4 tsp. chalked thyme
* sіkor with relish

Cooking method:
Carefully add lemongrass and cilantro, dry, lightly salt and chop finely. Also cut the watercress salad finely. The zucchini is often cut and pressed through a squeezer. Cover everything with salted peanut butter. Add lemon juice and mix thoroughly.

Marinade - Isabel
Ingredients:
* 1 liter of red dessert wine
* 1 teaspoon of added tarragon
* 1 bay leaf
* zest of 2 lemons
* salt for relish

Cooking method:
Add fresh lemon zest and grate, add wine, add tarragon, salt and bay leaf and mix.

Indian marinade
Ingredients:
* 250 grams of top yogurt
* 5 tbsp. spoons of rosemary oil
* 1 teaspoon kimina
* 1/4 spoon turmeric
* 1 teaspoon curry powder
* 1/4 teaspoon ground black pepper
* a stick of fresh ginger has been added

Cooking method:
Mix top yogurt with olive oil. Then add curry powder, cumin, chalked turmeric, black pepper, a chopped stick of fresh ginger and mix thoroughly.

Caribbean marinade
Ingredients:
* 250 grams of rosemary oil
* 5 tbsp. spoons of wine otstu
* 2 heads of tsibula
* 1 bunch of green cibul
* 1 PC. guava
* 1 pod chili pepper

Cooking method:
Mix the roslina with a mixer and mix it with wine. Cut the cibul into small pieces. Cut the green cybula feathers coarsely. Peel the hot chili peppers from the grains and cut into circles. Find out more about Guava. Place all the storage dishes, pour in the juice of one lemon and mix with a mixer.

Royal marinade
Ingredients:
* 1/2 bottle of lemon juice
* 1 bottle of cognac
* 1 small cibulin
* salt and red chalk pepper for relish
* 1 bunch of green cilantro

Cooking method:
Clean the tsibula, squeeze it and rub it finely. Wash and chop the green cilantro finely. Mix the cibul, cilantro and mix with the sill and ground red pepper. Then pour in the lemon juice and cognac and stir thoroughly.

Corida
Ingredients:
* 1 bottle of cognac
* 1 bottle of tomato juice
* 1/3 teaspoon chalked cloves
* 1 tbsp. spoon of finely chopped green kenji
* 1 teaspoon of fresh pepper
* salt and red chalk pepper for relish

Cooking method:
Mix chopped cloves, chopped cilantro, red and red pepper and salt in a mixer. Add some cognac and tomato juice and stir.

Lemon marinade
Ingredients:
* 4 lemons
* 1 bottle of water
* 2 spoons of fresh tarragon (or 1 teaspoon of dry tarragon)
* salt for relish

Method of preparation:
Mix lemon juice, water, salt and tarragon and marinate the meat in this mixture.

White wine marinade
Ingredients:
* 3 tbsp. white wine otstu
* 1 bottle of dry white wine
* 1/2 bottle of boiled water
* 3 tbsp. olive oil
* 1 tbsp. capers
* 1 pepper
* 1/4 tsp. chalked thyme
* sіkor with relish

Method of preparation:
The white wine color is mixed with | add dry wine, add|add| flasks of boiled water, salt| and zukor for relish, olive oil. Heat without bringing to a boil. Add capers (can be replaced with chopped pickled cucumber), pepper, chalk thyme. Cool and let sit for 10-12 years.

Red wine marinade
Ingredients:
* 1/2 tbsp. red wine otstu
* 1 bottle of red wine
* 1.4 tsp dry mustard
* 1 head of cybul
* 2 pcs. bay leaf
* 1/2 tsp. carnations
* 1/2 tsp. rosemary
* tsukor for relish

Cooking method:
Chervony wine value mix with |iz| red wine and add|add| tsukor for relish. Add dry mustard and stir. Cut the zucchini into rings and place in a bowl, pour in the prepared mixture, add bay leaf, cloves, rosemary, bring to a boil and cool.

Oliyny
Ingredients:
* 2 cloves chasnik
* 1 head of cybul

* 1 teaspoon of marjoram, basil and thyme

Cooking method:
Crush the watchmaker with a squeezer. It's very fine to cut the cibul. Then carefully mix everything with olive oil, dry marjoram, basil and thyme. Heat briefly and cool down.

Vikorist is used as a gravy for meat and sheep herbs.

Montezuma
Ingredients:
* 2 bottles of yogurt
* 1/2 teaspoon ground ginger
* 3 pcs. carnations
* 1/2 teaspoon turmeric
* salt for relish

Cooking method:
Add ginger, cloves, turmeric and salt. Pour in yogurt and stir well (yogurt can be replaced with sour milk).

German marinade
Ingredients:
* 1 bottle of water
* 1/2 bottle of otstu
* 1 glass of beer
* 2 cibulini
* salt and red chalk pepper for relish

Cooking method:
Mix the cut into rings, add red pepper, add water and marinate the meat. 1:00 before the end of marinating, pour in a splash of beer and stir everything.

Vignan marinade
Ingredients:
* 120 gr. olive oil
* 5 tbsp. balm
* 120 gr. red wine
* 4 things. pods of hot green pepper
* 6 cloves

Cooking method:
Mix olive oil, balsam, and red wine. Cut fresh hot pepper pods finely. The watchmaker sees the watchmaker with a squeezer. Mix everything, heat without bringing to a boil, cool.

Marinade - Spicy
Ingredients:
* 1 bottle of white table wine
* 1 bottle of sour cream
* 1 teaspoon of marjoram
* 1 large cibulin
* 1 tbsp. spoon finely chopped parsley
* salt and black pepper for relish

Cooking method:
Clean the cybulum, mince and finely mince, add|add| add marjoram, salt, black pepper, finely chopped parsley and mix thoroughly. Pour in a mixture of white table wine and sour cream and mix again.

Family marinade
Ingredients:
* 1.5 tbsp. spoon of cucru
* 1 tbsp. spoon of salt
* 1/3 teaspoon ground black pepper
* 1 tbsp. spoon of citric acid
* 2 laurel leaves
* 1 liter of water

Cooking method:
Dissolve citric acid from water, add salt and zuccor, add chalked pepper and bay leaves and stir.

Old Vintage
Ingredients:
* 1 bottle of 9% otstu
* 2 bottles of water
* 2 laurel leaves
* 2 tbsp. spoons of detailed green kinji
* salt for relish

Cooking method:
Combine the vinegar and water, add bay leaves, add chopped cilantro and stir.

Marinade - Stolichny
Ingredients:
* 2 tbsp. spoons of red wine
* 4 tbsp. spoons otstu
* 1.5 tbsp. spoons of mustard

* 2 laurel leaves
* 1 bunch of parsley
* 1 tbsp. spoon of chopped celery leaf
* salt and black pepper for relish

Cooking method:
Boil red wine with peppercorns, bay leaves, trimmed celery leaves and salt for 5 minutes. Then pour in the ocet and remove from the fire. Add mustard, finely chopped parsley and black pepper and mix thoroughly. The marinade contains 600 g of meat.

Texas marinade
Ingredients:
* 2 bottles of water
* 2 bottles of otstu
* 3 parsley roots
* 1 carrot

* 1 bay leaf
* 2 tbsp. spoons of black peppercorns
* salt for relish

Cooking method:
Peel the carrots, remove them and grate them into a grate. Clean the tsibula and mince it finely. Boil water, put in carrots, cibul, chopped parsley and celery, bay leaf, black peppercorns and boil 7-10 khvilins. Then add salt, pour in the citrus and remove from the stove. Cool and strain the prepared marinade.

Tomato marinade
Ingredients:
* 3 bottles of tomato juice
* 1 bottle of apple otstu
* 3 tbsp. spoons of salt
* 2 cibulini
* 1 tbsp. spoon of ground ginger
* 1 teaspoon ground red pepper
* 1 bay leaf
* 1 teaspoon turmeric

Cooking method:
Mix ginger, red pepper, turmeric, salt, finely chopped cibulin and bay leaf into the mixture. Pour in the tomato juice and apple juice and stir thoroughly.

Traditional marinade
Ingredients:
* 1 tbsp. spoon of salt
* 1 tbsp. spoon of cucru
* 2 laurel leaves
* 1/4 teaspoon ground black pepper
* 2 bottles of 3% otstu
* 2 bottles of water

Cooking method:
Mix the water and ocet, add salt, zukor, bay leaves, black pepper and stir thoroughly until the salt and zukor dissolve.

Ukrainian marinade
Ingredients:
* 2 bottles of sour cream
* 1 tbsp. spoon of grated hron root
* 1 tbsp. spoon of finely chopped parsley
* 1 teaspoon of prepared mustard
* salt and red chalk pepper for relish

Cooking method:
Mix grated hron root, chopped parsley, salt and red pepper in a mixer. Combine sour cream and mustard and grind until a smooth paste is formed, add the mixture from the mixture and stir thoroughly.

Phoenix
Ingredients:
* 2 bottles of apple juice
* 1 bottle of brandy (or wine)
* 3 tbsp. spoons of chopped marjoram
* 1 cibulin
* 1 bay leaf
* 5 black peppercorns
* 1 teaspoon turmeric
* salt for relish

Cooking method:
Mix apple juice and brandy, add finely chopped cibulin, add marjoram, bay leaf, black peppercorns, salt and turmeric and stir.

French marinade
Ingredients:
* 2 lemons
* 1 bottle of water
* 2 tbsp. spoons of rosemary oil
* 1 carrot
* 1 cibulin
* 1 tbsp. spoon of chopped celery root
* 1 tbsp. spoonful of peppercorns
* the green cilantro is savory

Cooking method:
Peel the zucchini and carrots, mince them and mince them finely. Bring the water to a boil and add carrots, cibul, celery root, peppercorns and salt. Boil over low heat until the carrots become soft. Then pour in lemon juice and remove from heat. Pour in little roslin, add cilantro and stir. Cool and strain the prepared marinade. Pour the marinade over the meat, mix and season the meat with the additional ingredients, parsley and dill.

Circe
Ingredients:
* 1 bottle of water
* 1/2 bottle of wine otstu
* 12 yellow berries
* 1 teaspoon coriander
* salt and black pepper for relish

Cooking method:
Mix water and wine citrus, add crushed yalewberries, coriander, salt and black pepper. Mix everything well.

Chilean marinade
Ingredients:
* 2 bottles of alich mouth
* 1 bottle of wine (for white alicha – white, for red alicha – red)
* 2 gilts of tarragon
* 1 teaspoon turmeric
* 1 pod hot pepper
* salt for relish

Cooking method:
Dilute the aliche paste with wine and mix well until it forms a homogeneous paste. Add tarragon, turmeric, and additional hot bell pepper and stir.

recipe Savory_shvidko_inexpensive

Summer is trembling, and before that there is a woman’s summer and warm spring... There are plenty of reasons to get together in nature with friends. What would a picnic be without a barbecue? Earlier on Bambino Story we told you about those. Everything about this herb is important: the meat, the cooking process, the sauces, and, of course, the marinade. How to marinate correctly so that it is juicy and tender? Let's talk about this with you.

Yak marinate pork

A couple of words about those who have burned up the required marinade. Some prices confirm that it is necessary to marinate tough meats such as lamb or venison, and soft types of meat can simply be cut into pieces and brushed. Of course, you can follow this rule, but it is also wise for many fahivts to take into account that the marinated meat comes out more juicy due to the fact that the marinade protects it from burning and does not allow the meat juice to leak. In addition, with a spicy marinade, the meat becomes soft and cooks much faster, and is also easier to absorb by the body, so wait, be careful.
How can you marinate meat in a delicious way? This food contains many types of people who would like to marinate meat for barbecue once in their lives. The skin has its own recipe, and for gourmets the marinade is a special pride!
First of all, let’s move on to marinade recipes, let’s look at a few rules that you can easily prepare a wonderful marinade for your barbecue:

Prepare the marinade in glass, plastic or ceramic dishes, and always do not use metal bowls. The acid fragments that go into the marinade are metallic and add an unpleasant taste to the meat.
Having poured the marinade over the meat, place it in the refrigerator, do not leave it in the room, because... The marinade may turn sour.
To quickly marinate the meat for shish kebab, cut it into small pieces, so it will quickly leak out.
In order for the meat to soak in the marinade better, prick it with a vial in several places.
When you marinate lean meat, put pineapple, kiwi, papaya - and fruits into the marinade for the amount of fruit acid that they contain, soften the whites. Just don’t soak the meat in the marinade for more than 2 years!
To reduce the harshness of the meat after marinating, adjust the proportion of acidic ingredients in the marinade - they should not be too rich. Add acid and oil equally.
If you marinate meat on the street, mix all the ingredients in a bag, first let it out of the oven.

Now is the time to talk about marinade. In this article we will write a number of ways to marinate pork, since this type of meat is the most widespread among kebab makers in our region.

The classic marinade recipe includes rose oil, ocet, herbs and Dijon mustard. In this recipe, the pork is cut into small pieces and coated with mustard. Then, at the bottom of the bowl, you mix the oil, citrus and herbs. Place the mustard-rubbed flour in a bowl and leave it in the refrigerator for 6 to 8 years.
The marinade made from soy sauce is universal for meat. To marinate pork for barbecue using this method, take soy sauce, soybean oil, cumin and a mixture of grilling spices. Mix all the ingredients, place the pork shanks in the marinade and leave for 3-4 years in the cold.

These are traditional recipes. Let's talk about how to marinate pork meat in a special way. It’s not like everyone else’s. It’s so original and delicious. Prepare lemon, pomegranate and Russian marinade!
The lemon marinade is based on lemon juice, zest, olive oil, fresh mint, oregano. Lemon juice is similar to ottu on meat, so if you are not a fan of ottu, feel free to replace it with lemon juice: the meat will be soft, and the taste will be unique.
The Russian marinade is prepared with kvass, tsibula and honey. For the pomegranate marinade (for 1 kg of meat) you will need the following ingredients:

pomegranate juice – 200 ml
chervone dry wine – 200 ml
cibula – 2 heads
Oliya – 3 tbsp. spoons
lemon juice – 5 tbsp. spoons
black chalk pepper, hops-suneli - to taste

All ingredients are mixed and soaked in a mixture of meat that has been left in the refrigerator for a few years.
There are also recipes for marinades, which are based on fermented milk products - kefir, yogurt and sour milk. Add chasnik, turmeric, cloves, cardamom, cinnamon, pepper, cayenne pepper, lime or lemon juice to your taste. And soon you have new marinades!

Yak shvidko marinate meat

It often happens that we spontaneously go to barbecue, and then the food is blamed: “How to quickly marinate meat.” It is necessary that the goodness leaks out, and the kebab is soft. In this case, there will be any recipes based on mayonnaise and mustard, so that mayonnaise is in stock, which goes into your warehouse, softens the meat well, the vegetable oil does not allow the meat to dry out, and the mustard gives special gostrium prismak .
To prepare a spicy marinade for pork, use:

cibul – 0.5 kg
be it Roslinna Oliya – 2 tbsp. spoons
mayonnaise – 400 g
Mustard – 2 tbsp. spoons
spices

Pass the tsibul through a meat grinder, mix with all the ingredients and put the meat in the marinade for 2 years. Enjoy your kebabs and enjoy your appetite!

It's summertime, and with it the season of skewering, so let's prepare this traditional picnic herb to make it savory, juicy and fragrant. And here you can’t do without choosing the right meat and adding marinade. Today we have 6 ideas for recipes for marinade from different types of meat. When the shish kebab, the meat has been marinated beforehand, it comes out not only juicy, but also brown, a little later. Also, how to make a marinade for shish kebab depends on what kind of meat you chose - poultry, pork, lamb and cowhide.

Pomegranate marinade

Pomegranate marinade is a wonderful option for barbecue, which has been prepared with lamb, pork and yalovitchini.

warehouses

In the recipe, all products are given per 1 kg of meat:

grenade - 2 pieces of great size
cilantro - bunch
m'yata - bunch
black pepper - 1 teaspoon
cibulin -1 piece

Preparing pomegranate marinade for shashlik.

1. The pomegranates are separated from the skins and the pulp, and the grains are passed through a blender. Then pour pomegranate juice through a sieve and cheesecloth, you will get 2 bottles.

2. Coarsely chop the greens and sirloin, add pepper and rub with the cut-out pieces of meat.

3. Place the meat in an enamel saucepan or rinse the mold, pour the greens and zibula and pour in pomegranate juice.

4. There is nothing to be seen in the refrigerator.

Balsamic marinade

Balsamic marinade is also an excellent solution for kebabs with lamb, pork and yoke. It’s not obligatory to watch the whole night, but only a few years will be enough, which is handy if you don’t have enough time to prepare before the picnic.

warehouses

All products in the recipe are given per 1.5 kg of meat:

balsamic otset – one quarter of a bottle
olive oil – 0.5 bottles
Mustard – 1 tablespoon
chasnik – 2 cloves
dried oregano and rosemary - 1 teaspoon each.

Preparing balsamic marinade

1. Combine all the ingredients for the marinade at once and mix well with the meat.

2. Vitrimati for less than 3 years in the refrigerator.

Vershkovy marinade

The top marinade recipe is ideal for pork loin, because it can be used to soak and soften such types of meat that do not suffer from fat content and juiciness.

warehouses

For 1 kg of meat you will need:

tops with a fat content of at least 20% - 500 ml
dried basil – 1 tablespoon
chasnik – 3 cloves
black pepper – 1 teaspoon

Preparation of top marinade

1. The chasnik is finely chopped, mixed with pieces of meat, seasoned with spices, mixed again and poured on top.

2. Place it in the refrigerator to marinate for 3 years.

Orange marinade

Orange - the best recipe for marinade for poultry meat. If you have a chicken breast that is more dry, add another 2 tablespoons of olive oil to the orange marinade.

warehouses

In order to create a marinade for chicken shish kebab, you will need for 1 kg of poultry:

fresh orange juice - 2 bottles
red hot pepper pod
chasnik cloves – 2 pieces
black chalk pepper and sil – 0.5 teaspoon each

Preparing orange marinade

1. The chasnik can be cut into halves, the capsicum can be finely chopped.

2. All the spices: chasnik, red and black peppers, mix with salt and grate the meat pieces, then pour in orange juice.

3. Keep it in the refrigerator for two years.

4. Prepare pieces of meat before skewering them and sprinkling them with sesame seeds.

Yoghurt-mint marinade

Yoghurt-mint marinade is a wonderful option for shish kebab with poultry and lamb.

warehouses

For 1.5 kg of meat you will need:

Preparing yoghurt-mint marinade

natural yogurt (without toppings) or kefir – 500 ml
bunch of pulp
chasnik – 3-4 cloves
Red chalk pepper – 2 teaspoons

1. Pass the chasnik through a press, finely chop the mint, and combine with yogurt.

2. Leave to marinate for 3 or more years in the refrigerator.

Mediterranean marinade

Mediterranean marinade is a wonderful choice for kebabs made from lamb, pork, and yalovic.

warehouses

For 1.5 kg of meat you will need:

dried rosemary – 3 tablespoons
olive oil - quarter of a bottle
lemon - 3 pieces
watch - 1 whole head

Preparation of Mediterranean marinade

1. Squeeze the juice from the lemon, but do not throw away the slices themselves.

2. Pass the chasnik through a press and carefully mix the ingredients.

3. Place the meat slices together with the squeezed lemon slices (the stench will impart its unique note to the meat), pour over the marinade.

4. Leave in a cold place for 4 years.

Prepared savory kebab

Salt the finished marinated pieces of meat, first place them on the grill or thread them onto a skewer. Before we talk about salt: you can add salt to the marinade to taste, so you won’t need to salt the meat before frying. This does not affect the juiciness of the meat, so you can treat the skin as you prefer. It takes 25-30 coats to coat the kebab until it’s ready on the vugilla while it’s smoldering.

Before the kebab is ready, serve a lot of greens, fresh vegetables and salads from them.

Delicious!

You can now prepare meat for barbecue in a new way, use vikory and different recipes for marinades and create uniquely new savory flavors.

Yak robiti marinade for shish kebab? assignments by the author Neurologist Best of all, there were kebabs at the mother-in-law’s weekend, so pour orange juice over the meat - it’s really tasty (don’t forget about the salt, spices and beef)

Confirmation Mother[guru]
vidavi lemon

Confirmation Islam Selmurzaev[Newbie]

Confirmation Food[guru]
I mixed it, and then it comes out as quickly as possible, only 6% and diluted with water 1 part to 1

Confirmation lean over[guru]
Shashlik with sour cream, mayonnaise and beer marinade

1.5 kg chicken/meat
200 g sour cream 20%
200 g mayonnaise
500 g tsibul
1 bottle of beer
pepper, salt
Cut the tsibula into slices and lightly pick them up with your hands.
Cut the meat into shish kebab pieces, mix with | tsibuley, salt, pepper, add|add| sour cream and mayonnaise, mix, refrigerate for 12-16 years.
2 years before frying, add beer to the meat and stir.

Confirmation Katerina Sudak[expert]
And we tried to add beer, surprisingly the meat turned out to be so juicy, soft and tender, you’ll just lick your fingers, but we wanted everything to lie down like yours, you can add anything you want.

Confirmation the light of long times[Newbie]
How to marinate kebab “Eskimo on the stick!” »
How to marinate shish kebab in a simple, quick and delicious way? The recipe is a winner of the “Perfect Picnic Recipe” competition from the Kikkomann company.

Just marvel at the melting and viscous savory cheese, charred in the meat casing.
This shish kebab is so good that you taste it as much as possible!
Marinade recipe

Confirmation ALEXA[expert]
For example, I never add octet to the meat. Better yet, cut the meat into portioned pieces, add salt, pepper, add the beef, cut into circles, and pour the whole thing with highly carbonated BonAcqua, and add lemon juice.

Confirmation Victor[guru]
MARINADE FOR MEAT
Ingredients:
200-250 ml of dry white wine, 200-250 ml of rosemary, 1 carrot, 2 large cibulini, 1 piece of chasnik, 1/2 lemon (or 250 ml of otstu), 1 small bunch of parsley, 2 bay leaves, black.
Preparation
Chasnik, tsibulya, carrots cut into circles.
Drizzle the meat with olive oil, place it in a bowl first, and let it marinate.
Sliced vegetables, bay leaf, parsley and black pepper, pour wine, then lemon juice, marinate for 2 years to 2 minutes.

MARINADE WITH SPICES AND CORNENES
warehouses
For 1 liter of marinade: 500 ml water, 500 ml otstu (6%), 12 peppercorns, 5 pcs. cloves, 1 teaspoon tsukru, salt for relish, 1 bay leaf, 1/2 parsley root, 1-2 cibulini, 1/2 celery, 1 carrot.
Preparation
In boiling water, place chopped cypress, carrots, parsley, celery, chalked pepper, bay leaf, cloves, salt and zuccor for relish and cook over low heat in a closed saucepan for 15-20 minutes.
Then pour in the ocet, bring to a boil and cool immediately.
The stock and quantity of roots in the marinade can be changed.
If you need any roots, such as parsley or celery, you can add more carrots and cibul.

MARINADE FOR BIRD
Ingredients:
4 tbsp. spoons of olive oil, juice of 1 lemon, 2 cibulini, 1 bunch of parsley, 1 piece of chasnik, salt, black pepper.
Preparation
Grease the bird with olive oil, pour in lemon juice, cover with circles of chasnik and tsibul, parsley, sprinkle with sill, black ground pepper, and leave to marinate for 2-3 years.

YOGURT MARINADE FOR LAMB
Ingredients:
125 ml plain yogurt, 1 cup of chasnik, 1 red pepper, 1/2 teaspoon of sweet paprika, 2 teaspoons of fresh mint.
Preparation
Crush the chasnik, peel and finely chop the mint.
Add an hour to the yogurt, or add licorice, paprika and fresh mint.

SIMPLE MARINADE
Ingredients:
250 ml otstu, 1 bunch of parsley, 2 bay leaves, 1 cibulin, salt, black pepper.
Preparation
Pour the meat over the meat, add parsley, bay leaf pieces, cibula rounds, salt, black pepper and marinate for 2 years.

MARINADE FOR MEAT
Ingredients:
200 ml of otstu (3%), 50 g of cibul, 25 g of carrots, 20 g of parsley, 20 g of celery, bay leaf, pepper, salt, zukor.
Preparation
Boil water with sill, zukr, seasonings, vegetables and otstom.
Marinade
Ingredients:
250 ml of otstu (3%), 40 g of tsibul, 25 g of carrots, 25 g of parsley, 25 g of celeri, tsukor, pepper, bay leaf.
Preparation
Boil water with sill, seasonings, and cinnamon.
When the marinade is cold, pour it over the meat.

MARINADE FOR MEAT AROMATED
Ingredients:
4-5 tbsp. spoons of olive oil, 1-2 tbsp. spoons of lemon juice, 2-3 tbsp. spoons of cognac, aromatic spices (for example, herbs of Provence) and cayenne pepper.
Preparation
Mix all ingredients, spread the meat on a flat surface, spread with marinade and set aside for 1 year, turn once.

MINT MARINADE FOR PORK
Ingredients:
4-5 tbsp. spoons of rosemary oil, 3-4 mint leaves, 60 ml of white wine, 1 cibulin, chasnik powder (or 2-3 fine chasnik chaps), rosemary.
Preparation
Mix butter|butter| z|iz| chopped fresh mint leaves, white wine, trimmed zibula, chasnik powder and rosemary.
Remove the mixture to coat the meat and leave it aside for the night.

HONEY MARINADE FOR Pork and Yalovichini
Ingredients:
1 tbsp. spoon of honey, 80 ml of soy sauce, 1 teaspoon of sesame oil, 2 teaspoons of grated ginger, 2 teaspoons of chasnik.
Preparation
In a bowl, combine warmed honey, soy sauce, sesame oil, grated ginger and a chopped chasnik.

Pre-marinating vikoryst is good for kebabs. Don’t forget about this in other pork recipes. The marinade clearly enhances the flavor of the meat and changes the structure, making it juicy and soft. The aroma of the finished herb is intense. The most delicious ways to marinate pork are presented in the recipes from the photo below.

How do you prepare a marinade for pork?

Whatever the marinade is, there are three main warehouses. They can be combined into the following list:

Sour base. How can you drink citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Follow the recipes with mayonnaise, tomatoes and otto. This center softens the meat fibers.
Season it. You can add whatever you like to suit your taste. Nutmeg, ginger, curry, chasnik, pepper, thyme, marjoram, rosemary and kmin have proven to be good. All the smells add a final taste and appearance.
Oliya chi fat. The stench envelops the meat, which is why, during the cooking time, it loses its juice, and the whole meat “closes up” in the middle. In similar recipes, sesame oil is often used, while in Mediterranean recipes, olive oil is used.

The specific method for preparing the marinade is also in your kitchen. For example, the French often simmer vegetables with wine, while the Mexicans prefer hot pepper sauces, which they consider optimal for smoking. Orange, lingonberry, pomegranate, kiwi, cibul and apple marinades for pork meat are also excellent. There are just a few tasty options:

“Nichne” warehouses for pickling come out even more tasty on a soy base;
It is recommended to marinate kefir in tomato juice;
for an escalope, tobto. pork tenderloin without brushes, it is recommended to use mustard or tomato-mustard stock;
Like all types of meat, pork is eaten with white wine;
for entrecote, tobto. meat on a brush, use soy or ginger-soy marinade.

Pork marinade recipe

The first recipe for marinating beans was made by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then ostanna was often replaced with otset. The recipe includes marinade for pork and all seasonings. Particularly aromatic are dried herbs - thyme, oregano, kmin and shavliya. There are many options for marinating pork. They share a bunch of simple dishes, which, when finished, make the meat even tastier. The main recommendations are:

Recipes based on mayonnaise are better than homemade ones. For this you need to mix the egg mixture from the salle, a spoon of mustard and half a bottle of rosemary oil.
For a more fluid marinating, pierce the cooked meat with a fork in several places and cut into pieces. In addition, it is necessary to prevent the product from percolating at room temperature - this will speed up the process.
When choosing tomato cheese, it is recommended to add one egg to the meat. Remove the protein melt from drying out.

For baking in the oven

Cooking time: 3 years.
Serving size: 4 individuals.
Calorie content: 110 kcal.
Cuisine: Russian.

If you have tried baked pork in foil or sleeves, you already know that it can turn out to be tough, especially if the meat is on the brushes. It’s easy to understand, since the product is first marinated. Various warehouses will be available. The soy-lemon marinade for pork in the oven is especially aromatic. If you consider it universal, then it is suitable for chicken or fish.

Ingredients:

lemon – 1 pc.;
soy sauce - 50 grams;
salt and spices - for relish;
tsibulya – 2 pcs.

Cooking method:

Cleaned cibul and cut into slices.
Combine soy sauce with lemon juice, salt, and add spices to taste.
Fill the cibul with poison and let it stand for about 40 minutes.
Marinate the meat for 3-4 years.

For greasing in a frying pan

The marinade for pork in a frying pan can be varied to taste - spicy, tender, sour or sweet. It is important to choose any option from any particular similarity. One of the simplest homemade preparations for marinating meat is prepared using a classic recipe based on olive oil. Honey from mustard and chasnik gives you a special aroma. This is a wonderful way to marinate pork for greasing in a frying pan.

Ingredients:

Cooking method:

Clean the watch box and press it through a press.
Combine ocet with olive oil, and honey with mustard. Then mix the offending mixtures.
Add pressure, add salt and stir.
Pour over the meat and let it sit for a day.

For boiled pork

The classic marinade for boiled pork is ottoviy. It’s the simplest way to prepare. You only need to mix a spoonful of meat sauce with a liter of water. Others may credit Vinny for its popularity. Yogo cook for different recipes. Moreover, if there is wine, it will be either white or red. For relish, you can add a stalk of celery. Season according to your taste.

Ingredients:

red dry wine – 0.5 tbsp.;
coriander, thyme, pepper, salt - for relish;
licorice mustard – 1 tbsp.
Oliya – 1 tbsp;
chasnik – 2 cloves;
celeri stalk – 1 pc.

Cooking method:

Pass the hour through the press at once with celery.
Pour wine over the masa and stir.
Then add mustard, olive oil, spices, and salt. The dates are close to today.
Store meat in a fresh warehouse for about 2-3 years.

For the steak

In the first steak recipes, they were prepared without any additives. Just a big pile of meat baked on vugilla. Any marinade for steaks or pork will make them juicy and appetizing, and it doesn’t matter if you smear it on the grill or in a frying pan. You can prepare yogurt using different recipes - with tsibule, mayonnaise, wine or with mineral water. In one of the classic recipes, kefir and sour cream are used. It stinks, but it doesn’t have to be fatty – that way the steak will be tastier.

Ingredients:

tsibula – 1 kg;
red pepper and black chalk - for relish;
rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
ginger powder – 2 tbsp;
dried herbs – 2 tbsp.
sour cream and kefir – 0.5 l each;
Oliya – 1 tsp;
salt for relish.

Cooking method:

In a large container, mix all the spices and grate the meat.
Clean the tsybula and sprinkle it with sponges.
Combine kefir with sour cream. Add more oil to them.
Place the steaks, tsibula and sour cream sauce in balls in a large saucepan. Ready, the meat is marinated. Leave the product for 3-4 years.

With soy sauce

The marinade for pork with soy sauce has a rich, savory bouquet. This recipe is good, because there are no strict restrictions in it. Spices can be easily changed by adding new items to the list of products. If you are sick you will lose soy sauce. Add chasnik and tsukor to this recipe. As a result, the meat comes out with a similar color.

Ingredients:

chasnik – 5 cloves;
tsukor – 5 tbsp.
tsibulya – 2 pcs.;
black pepper, salt - for relish;
thick soy sauce – 1 tbsp.;
curry, nutmeg, basil, powdered ginger, rosemary, marjoram - with tongs;
Oliya – 4 tbsp.

Cooking method:

Check the clock for a long time. Add the cibul, cut into cubes.
Then pour in soy sauce, add salt, add zukor, and mix.
Season the base with spices. Mix well again.
Store meat in ready storage for 3 years.

Shvidky marinade

If the meat needs to be cooked for 3-4 years, use a quick marinade for the pork. This recipe is suitable for all occasions, whether baked or simmered in the oven, greased in a frying pan, grilled or electric grilled. Aromatic basil and juicy tomatoes add a special taste to the warehouse. With them, the meat swells with a fresh summer flavor. As a result, marinating within 2 years makes it a favorite choice for serious gourmets.

Ingredients:

bay leaf – 2 pcs.;
white tsibulya – 3 pcs.;
tomato – 3 pcs.;
black chalk and red hot pepper, salt, spicy herbs - to relish;
fresh basil – 1 bunch;
dried herb - 1 tbsp.

Cooking method:

Sprinkle the tomatoes with dill so that the skins peel off more easily. Peel, then cut into pieces.
Chop the cabbage into rings and mix them with a bunch of tomatoes. Rinse the ingredients with your hands until the juice comes out.
Wash the fresh greens, dry them, and chop them finely.
Rub the meat with spices, then transfer to a large bowl.
Then add salt, sprinkle with basil, pour in tomato sauce, stir.
Leave for 1 year.

Girchichny

We love the mustard marinade for pork for everyone in the world. This can also be extended to “tailor-made” recipes. The warehouse is not only ready, but before it leaks, grind the food for marinating. It doesn’t matter what you then lubricate or bake the meat in the oven, even if the pieces are bound to lose the appetizing crunch of the mustard crust.

Ingredients:

Cooking method:

At the great task of mixing butter|butter| z|iz| sauce and mustard.
You can see some lemon juice in there. Can be replaced with a splash of lemon water.
Wash the greens, dry them and chop them finely. Clean the watch book and pass it through pres.
Add any ingredients that are left over and mix.
You can now marinate the meat - place it in the same bowl, cover with hot melt and place in the refrigerator for a year.

On the grill

Cooking time: 6 years.
Portion quantity: 9 persons.
Calorie content of the herb: 183 kcal.
Purpose: for lunch/for supper.
Cuisine: Russian.

Special recipes require meat cooked over open fire, for example, on a grill. It will come out juicy, aromatic, with the smell of serpanku. If the product is properly marinated beforehand, it will be even more appetizing. Marinade for grilled pork can be prepared following the recipe with photo. The products are simple to taste, but there is a very unusual taste - sour, spicy and luscious for the addition of Burgundy wine.

Ingredients:

Cooking method:

Clean the chasnik and pass it through the chasnik.
Mix soy sauce with toast, lime juice, wine and water.
Add any ingredients you have left over, carefully mix everything.
Introduce meat into possessions, vitrimuvati for 6 years.

With this

The classic recipe involves marinade for pork with otstom. Its spicy smell makes the meat not so fresh, giving it a special savoriness. Moreover, the aroma can be easily changed by adding spices to your taste. Favorite spices or mix of herbs according to the season - you get a sweet, sour or tender and soft taste. The classic recipe is to eat it with butter and zibula. Instructions on how to prepare such a marinade are described in the recipe with photo.

Ingredients:

salt for relish;
tsibulya – 2 pcs.;
Sonyashnikova oliya – 4 tbsp;
weak ocet 6% – 100 ml;
dried seasoning to meat - 1.5 tbsp.

Cooking method:

Peel the tsibul and husk it with sprinkles.
Take a bowl and pour in the olive oil. Add dried seasoning to them and mix.
Please send the rest of us away. Mix again, pour the mixture over the pork, and distribute throughout the meat.
Leave for 3-4 years.

I'm sorry

A simple marinade for pork can give wonderful results. You will go to any form of meat - for carbonade, ribs, schnitzel, loin, shoulder, steak, pommel, etc. The original pork cutlet will be tastier if the base is marinated pork. You can drink champagne, kefir, lemon, otset, tomato or cibul juice. The remaining ingredient is the easiest to know, and it also affects the skin. If you go white, it will give you more of the bitter taste.

Ingredients:

salt - 0.5 tbsp;
tsibulya – 3 large fruits;
Roslinna oliya – 1 tbsp;
fresh black pepper - 1 pinch;
bay leaf – 3 pcs.

Cooking method:

Using a blender, puree the peeled zucchini into porridge.
Salt the pulp, season with pepper, add salt.
Then pour in the olive oil and add the bay leaf.
If the marinating has run out of time, pour the hot marinade over the meat.
Vitrimati 2 years.

With kefir

For lovers of lower meat, make a marinade for pork with kefir. This fermented milk product has a slight sourness. Kefir wonderfully enhances the malt of pork meat and is considered a classic ingredient for marinating. With just this product at hand, you can easily and quickly prepare the product before baking it in the oven, greasing it in a frying pan, on the grill or on the grill.

Ingredients:

pepper, salt - for relish;
spices for pork – 1 tsp;
kefir - 0.5 l;
tsibulya - 2 pcs.

Cooking method:

Beforehand, clean the tsibul, trim it with sponges. Season the meat with it, spreading it evenly over the entire surface.
Then add spices, add kefir and mix well.
Leave for 3 years in the refrigerator under the lid or some grub.

With lemon

Another classic recipe is pork marinade with lemon. This fruit can be added in a small part, in detail, or simply vikorista yogo sik. In some cases, the meat will come out with a slight sourness. Unusual food - lemon and kiwi. Behind them, the pickling warehouse is full of freshness. Add two fruits again, whatever spices you choose.

Ingredients:

pepper - 1 tsp;
spices, spices - to taste;
kivi – 2 pcs.;
salt - 1 tsp;
lemon – 0.5 pcs.

Cooking method:

Peel the skins and puree them using a blender.
Season the masu with lemon juice.
Rub the meat pieces with spices, salt, pepper, and then pour in the rest.
Leave in a cold place for 4 or more years.

With honey

Cooking hour: 1 ext.
Serving size: 4 individuals.
Purpose: for lunch/for supper.
Cuisine: Russian.
Foldability: medium.

In most recipes, pork in the marinade turns out to be sour. This is what it looks like after being seen in wine, coffee, kefir, cibul and lemon warehouses. Lovers of licorice flavors should take note of the honey marinade for pork. The meat comes out soft, tender, aromatic, with such a sharp and sour taste. In addition, such a marinade can be added to brown, and even honey can be used for many purposes.

Ingredients:

salt - 1 pinch;
Mustard – 1 tbsp.
reserved spices - to relish;
rare honey – 1 tsp;
chasnik – 6 cloves.

Cooking method:

Combine honey with mustard in a container and mix until smooth.
Reserve masa for 10 minutes.
Gently rub the meat itself with the spices and place it in a bowl.
Then pour some honey and mustard over the animal.
Place the product on the doba for marinating.

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Orange marinade

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Preparing yoghurt-mint marinade

Mediterranean marinade

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How do you prepare a marinade for pork?

Pork marinade recipe

For baking in the oven

For greasing in a frying pan

For boiled pork

For the steak

With soy sauce

Shvidky marinade

Girchichny

On the grill

With this

I'm sorry

With kefir

With lemon

With honey

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