Good barbecue marinade: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Is there a person in the world who, having tasted a properly cooked barbecue, would say that it is tasteless? Probably there is, but our article is not addressed to him, but to those lovers of this dish who have tried different marinade recipes and are now looking for something new and especially tasty for themselves. After all, a good barbecue marinade is half the success of the whole dish. The product, skillfully cooked on the grill, has a peculiar taste of smoke and various spices. The second advantage of cooking on the grill is that, with proper observance of the technology of its preparation, the beneficial substances contained in its ingredients are almost completely preserved. As for parasites dangerous to he alth, which may be present in meat or fish, they are destroyed by the high temperature of hot coals, as well as the acid present in the marinade. Our article has selected the best marinade recipes for pork, beef, lamb, chicken, rabbit and fish barbecue.

Required information regarding marinating kebabs

For a good barbecue, you need to take only the highest quality, proven fresh meat or fish. A slight presence of fat is quite welcome.

The pulp should be cut into pieces weighing about 50 g. A good barbecue marinade, among other things, often contains onions. It gives the marinade piquancy, and the dish with it will turn out more juicy. Onion rings, after the main ingredient is marinated, are sometimes strung on skewers, alternating with pieces of meat or fish. For 2 kg of pulp, 700 g of onions are required. Ratio is approximate. It is believed that you can’t spoil the barbecue with onions. It is desirable that the onion heads are small - their diameter should not exceed the thickness of the chopped pieces. Otherwise, the onion will overflow and burn, which is not very tasty.

Pieces of meat or fish should be put in a large bowl, pour marinade and stir. After that, lay the onion between the pieces. It must also be marinated and it is desirable to maintain the integrity of the rings, otherwise it will not be possible to put it on skewers. The bowl is covered with a mug or a plate, pressed down with oppression and put in a cool place. After a few hours, depending on the marinade that is preferred, as well as on the raw materials that are being marinated, you can start stringing and frying.

Traditional vinegar marinade

The composition of the vinegar marinade includes table vinegar - about 70-90 g, s alt and ground pepper. There is no need to add water asin the process of marinating, the meat will release juice, mix with vinegar and soak all the meat. You should be careful with s alt, because in the process of frying the meat loses some moisture, as a result of which the s alt concentration increases. Some unders alting can later be compensated with a sauce that is served with barbecue. His recipe is at the end of the article.

A good barbecue marinade made with table vinegar, suitable for all types of meat and fish.

Marinade with fruit vinegar

Natural fruit vinegar for barbecue is even better than ordinary table vinegar, however, due to the low concentration, and it does not exceed 4%, a longer exposure is required. Its quantity is also taken more than 2-3 times, that is, half a glass. If ordinary table vinegar softens and soaks the meat in a couple of hours, then fruit and berry vinegar will require about 8 hours.

The best vinegar kebab marinade recipe usually involves using natural grape or apple cider vinegar infused with rosemary, tarragon or basil. This marinade is used for cooking pork, beef, lamb, chicken, rabbit and fish such as salmon or sturgeon.

The composition of the marinade, in addition to vinegar, includes s alt and pepper. Onions are treated in the same way as in the case of a traditional table vinegar marinade.

Marinade using red or white wine

The acids found in table wines are great for marinating. The best barbecue marinade is always made withconsidering the color of the meat. For dark meat, red wine is taken, and chicken and fish are marinated in white. Ideal for pickling semi-sweet wine. White wine will give the kebab a slightly sour taste, which is a win for both chicken and fish. Of all the varieties of red wine, you can safely give preference to Cabernet. Its tartness goes well with the meat of large animals, as well as with rabbit meat. The best marinade for pork skewers is made with cognac. It is usually diluted halfway with water or citrus juice.

For 2 kg of pulp, one glass of wine mixed with s alt and ground pepper is enough. The taste of the marinade depends on the type of wine. Onions will come in handy in this case. It is recommended to grind it in a blender to a homogeneous puree and put it in the marinade. Send whole sprigs of fresh parsley there.

Marinade with mayonnaise

Modern gourmets advise marinating barbecue in mayonnaise. This method is most suitable for those cases where the meat has no fat at all and can be harsh, however, the most knowledgeable people in the kebab business say that mayonnaise, as well as sour-milk products, is the best marinade for pork kebab.

Mayonnaise contains all the ingredients necessary for pickling - vinegar, s alt, pepper and even mustard. It is she who gives dry and tough meat incomparable juiciness and softness. The marinating time is quite long. It is better to leave the meat with mayonnaise in a cold place all night. Because in mayonnaisevegetable oil is present, the kebab will be fried quickly enough. To get a tender and fragrant meal, it is important not to overexpose the skewers on fire. This is where you need to be very careful. When a piece of clear liquid appears on the cut, the kebab is considered ready.

Marinade on sparkling water

For marinade take mineral water with gas. It is desirable that this water has a pronounced taste and a high level of salinity. Carbon dioxide passes through the fibers of the meat and creates conditions for a deeper penetration of the aromatic components of the marinade into it. These are fresh herbs - parsley, celery, basil, tarragon, oregano and mint. The amount of s alt and pepper is determined individually, based on the taste of mineral water.

Sweet carbonated drinks also do a great job with marinating. Despite their apparent incompatibility with s alt, pepper, onions and green herbs, meat marinates in them very quickly. It turns out a very good marinade for barbecue from a variety of meats. It undergoes the necessary hygienic treatment and acquires a wonderful taste.

Korean Marinade

Kebab lovers who know a lot about marinating meat recommend marinating it in liquid from Korean vegetables, which are sold by weight in the markets. The vigorous taste of a very spicy solution marinates any meat perfectly. This is the best marinade for dark meat skewers. Koreans keep the composition of their pickles insecret, but it is not necessary to know them. For 12 skewers, half a glass of Korean marinade from any vegetable is enough.

Marinade with tomatoes

Another option for a quick marinade is canned tomatoes. It has all the necessary components. Tomatoes are also used for marinating meat. A few pieces need to be kneaded and combined with brine. Keep the meat in this composition for one night. The next day, the barbecue can be fried.

As for fish, this is perhaps the best marinade for barbecue from it. In this case, marinating should not be too long - 15-20 minutes will be enough.

Pomegranate juice marinade

In the southern regions, it is believed that the best marinade for lamb barbecue is obtained from pomegranate juice. Packaged canned juice is not suitable for this purpose. It is better to buy fresh on the market or squeeze it out of pomegranates yourself. One glass of juice is enough to marinate 2 kg of meat.

The marinade, in addition to juice, includes s alt and pepper and fresh herbs. They need to be planted whole. They should not get on skewers. Since the pickling process lasts about a day, during this time the plants have time to give all their flavors to the marinade.

The same marinade is good for beef.

Pomegranate juice makes the color of the meat more saturated and beautiful, and this can be very significant in some cases.

Marinade on beer

This marinadecan be prepared on the same beer with the usual seasonings, such as s alt and pepper, without adding anything else, in the expectation that the hops and m alt that gave the taste to the drink will do a good deed for the meat. It is on beer, according to experts, that the best marinade for pork barbecue is obtained. Only high-quality live beer is suitable for it, without the inclusion of preservatives and other artificial ingredients.

Beer marinade is able to turn the usual pieces of cold cuts into an amazingly tasty dish.

Beer and pomegranate juice should be mixed in a 1:1 ratio. Put cilantro, basil, parsley and celery in the marinade and chop into porridge with a blender. S alt and pepper. Dip the meat in the marinade and keep it for 6 hours. If the barbecue is scheduled for the second part of the day, then it is convenient to do this in the morning. In order for the meat to retain all the flavors and not lose its juiciness, before putting it on skewers, it should be removed from the marinade and poured with vegetable oil. Such a kebab is fried faster than without the participation of oil. Its readiness is checked by cutting a piece of meat. As soon as the juice turns from red to transparent, the kebab is ready. It is recommended to remove it a little undercooked. The best marinade for pork skewers, and beer marinade is just that, has a unique preservation property, in which even raw meat will not harm he alth.

Lemon juice marinade

This marinade is most suitable for fish, but it may well be suitable for meat. From several lemons you needsqueeze 150 grams of juice, add s alt, pepper, onion and green culinary herbs ground into porridge. Marinate not too long - no more than half an hour. Remove the marinated pieces from the sauce and pour over with vegetable oil. After that, immediately string on skewers and send to the grill.

Kefir Marinade

Sour-milk products are considered an excellent basis for marinade. In order to marinate 2 kg of meat, you need to prepare the following composition. Spicy herbs - cilantro, basil, dill, mint, celery and parsley - put in a blender. Send a few cloves of garlic and a couple of onion heads there. S alt, add ground pepper and pour half a liter of kefir. Grind all the ingredients properly and pour the pieces of meat with a thick and fragrant mixture. The best marinade for chicken, pork, lamb or beef barbecue is obtained on old kefir. The more acidic it is, the better. The duration of marinating depends on the type of meat. For chicken, 30-40 minutes is enough, and pork can be kept for a day.

Chicken Marinade

Chicken breast fillet can be marinated in any of the above ways, but we offer you the best marinade for chicken skewers, tested and liked by many gourmets. In order for the marinade to be enough for one and a half kilograms of meat, you need to mix two tablespoons of ready-made mustard with the same amount of mayonnaise and soy sauce. Add a handful of suneli hops and a teaspoon of powdered sugar. Crush two large cloves of garlic and mix with the rest of the ingredients. Marinate in this composition for 40 minutes.

BBQ sauce

The main task of the marinade is to process raw meat products in such a way that they become absolutely safe to eat. After keeping the meat in one of the marinades we offer, it can be eaten raw, but it will be much tastier if it is singed with the heat of the charcoal grill and poured with the appropriate sauce.

We offer you a universal sauce that will suit any barbecue. If your kebab turned out to be fresh due to incorrect calculation of the amount of s alt and hot pepper, then homemade tomato sauce will successfully compensate for all the missteps.

Three kilograms of tomatoes need to be scalded with boiling water and peeled. Pass through a sieve and pour into a large cast iron skillet or saucepan. Put on fire. Put 3 bay leaves, one small piece of ginger root and a tube of cinnamon in a saucepan. When excess water evaporates, and the volume of tomato puree is reduced by 2 times, you can begin to enrich its taste. To do this, grind fresh dill, basil, tarragon, oregano, mint and 100 g of garlic in a blender. Grind into powder 1 clove, 1 large peppercorn and 20 small peppercorns, a small pinch of cumin and black cumin. Send all this to the tomatoes, after removing cinnamon, bay leaf, ginger from the pan and adding s alt and a coffee spoon of sugar to taste. Wait until it boils and turn it off.

If there is more sauce than you need, then you can put it in a glass jar, pour a little oil on top, cover with a lid and send it to the refrigerator until the next barbecue.