Marinade for barbecue with vinegar: recipes and cooking secrets

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

Delicious kebabs remain a favorite among all dishes. Soft and at the same time juicy meat cannot leave anyone indifferent, but few people know how to make kebabs correctly. There are many nuances of their preparation, which set this very unique taste. One of them is the marinade in which the meat will be marinated. We can safely say that half the success depends on a properly made marinade, which combines the ingredients and their quantity. There are a lot of ways to prepare the marinade, and almost all of them invariably contain vinegar. It is the most affordable and effective in tenderizing meat. If seasonings, fruits and spices are added, depending on preference, then vinegar will remain an indispensable ingredient. In this case, not only table vinegar is used, but also apple or balsamic.

Classic

The classic marinade recipe for barbecue with vinegar consists of a minimum of ingredients:

• meat - 1 kg;
• onion – 700r;
• vinegar - 50 g;
• water - 100 g;
• vegetable oil - 25g;
• spices.

Cooking process.

1. Washed meat dry and cut into large pieces. If desired, remove excess fat and bones.
2. Cut the peeled onion into large rings. Send it to the meat and mix. Sprinkle with spices and drizzle with oil.
3. In a separate glass, combine water with vinegar. Pour the meat, mix everything well, cover tightly with a lid and remove for 4 hours.

Marinade for Vinegar and Kiwi Kebab

If there is very little time for pickling meat, kiwi will come to the rescue. It tenderizes meat in the shortest time possible. To cook kebabs with kiwi you will need;

• meat - 2 kg;
• vinegar -55 g;
• water - 55g;
• kiwi - 3 pieces;
• onion - 700 g;
• spices;
• s alt.

Cooking process.

1. Cut the washed and dried meat into pieces.
2. Peeled kiwi divided into 4 slices and put to the meat. Add spices, chopped onion rings.
3. Combine the water with vinegar in a separate bowl and pour over the meat.
4. After an hour, you can start cooking.

Lamb kebab with vinegar and lemon

Lamb is one of the he althiest meats. Kebabs from it are the most delicious, despite the specific smell of the meat itself. You can neutralize it with a lemon. Forcooking lamb skewers needed:

• lamb - 1 kg;
• vinegar - 35g;
• lemon juice - 40g;
• onion - 600 g;
• vegetable oil - 35g;
• spices.

Cooking process.

1. Dry the washed lamb and cut into pieces.
2. Combine lemon juice, vinegar and oil in a separate container.
3. Pour marinade over meat, sprinkle with spices and mix.
4. Put the onion cut into large rings to the meat, kneading it so that the juice stands out.
5. The meat will be ready after 3 hours.

Balsamic marinade for lamb skewers

The recipe for this marinade is a little expensive, but it lives up to all expectations. The kebab is crispy on the outside and juicy on the inside. In addition to the amazing taste, such a barbecue has an attractive appearance and looks much more appetizing. Products needed:

• lamb - 1 kg;
• balsamic vinegar - 100g;
• garlic - 1 head;
• sugar - 15g;
• spicy hot pepper - 15 g;
• s alt.

Cooking process.

1. Bake whole garlic in the oven for 20 minutes, wrapped in foil. Do not remove the husk. After the time has elapsed, remove the pulp from the cloves and mash with a fork.
2. Washed lamb dry and cut.
3. Wash the pepper and cut into thin rings.
4. Pour garlic pulp with sugar, pour vinegar and boil for 5 minutes on the smallest fire.
5. Add pepper pieces to the meat,Pour in the marinade and mix well. After 4 hours the meat is ready to use.

BBQ poultry marinade with soy sauce

Another variant of marinade with vinegar. For poultry barbecue, it will be more harmonious to use wine vinegar. Products needed:

• turkey fillet (chicken) - 3 kg;
• wine vinegar - 150 ml;
• soy sauce - 150 ml;
• water - 150 ml;
• garlic - 9 cloves;
• onion - 600 g;
• laurel leaves - 4 pcs;
• spices;
• s alt.

Cooking process.

1. Dry the washed fillet and cut into large pieces.
2. Peel and wash the onion in thin circles. Add to meat and mash to release juices.
3. Chop the garlic and send to the meat along with spices.
4. Separately combine vinegar, water and soy sauce. Pour the marinade over the meat and leave for 3 hours.

Because the poultry fillet is tender on its own, 3% vinegar should be added. If the marinade is not enough, add water, not vinegar. This vinegar marinade makes kebabs a bit spicy.

Marinated pork skewers

Apple cider vinegar can be used in the barbecue marinade. To make pork kebab meat soft, you can add more orange and pomegranate. They not only do not spoil the meat, but also give a piquant and unusual taste. Products needed:

• pork - 1 kg;
• orange - 100 g;
• garnet - 50 g;
• honey - 7g;
• mustard - 7g;
• apple cider vinegar - 25g;
• spices;
• s alt.

Cooking process.

1. Dry the washed pork and cut into pieces.
2. Separately combine the mustard with honey and add all the spices (chopped garlic works well).
3. Squeeze juice from orange and pomegranate and combine with honey mixture, pour over with vinegar. Grate a little orange zest there and mix. Marinade for pork kebab with vinegar is ready.
4. Marinate the meat and cover with a tight lid. Take away for a couple of hours.

This marinade recipe uses fruit juice, but you can add chopped orange slices to the meat itself. Zest should be added quite a bit so that bitterness does not appear.

Vinegar and mayonnaise kebab marinade for pork

BBQ marinade with vinegar can be diluted with mayonnaise. It helps to soften the meat, but muffles its taste. For barbecue in such a marinade, you need:

• pork - 3 kg;
• mayonnaise - 120 g;
• mustard - 50 g;
• vinegar - 55g;
• onion - 1.3 kg;
• cooled boiled water - 500 g;
• spices.

Cooking process.

1. Cut the washed meat into pieces and season with mustard mayonnaise.
2. Separately combine the vinegar with water and pour over the meat. Add spices.
3. Peel the onion and cut into large half rings. Send to the meat, mashing to extract the juice.
4. Close tightly with a lid and hold for 3 hours.

An easy way to marinate pork for barbecue

Marinate porkfor shish kebab it is possible in one mayonnaise. This method is the easiest and fastest, but the most harmful. Therefore, it is better to make mayonnaise at home. For pork skewers in mayonnaise you need:

• pork - 2 kg;
• egg yolk - 3 pcs;
• onion - 800 g;
• mustard - 40 g;
• vinegar - 10 g;
• vegetable oil - 45g;
• spices.

Cooking process.

1. Cut the washed and dried pork. Sprinkle with spices.
2. Chop the onion into half rings and put to the meat. Mash to release juice.
3. While the onions and meat are marinated, combine the remaining ingredients separately and beat in a blender for 5 minutes. Pour the sauce over the meat and make sure that each piece is in the resulting mixture.

Leave the meat in the sauce for 2 hours

The easiest way to make barbecue marinade

When using a minimum of ingredients, the taste of the meat remains full. If you choose them correctly, you can emphasize the taste of meat. The easiest marinade for barbecue with vinegar can be made from readily available products:

• meat - 1 kg;
• vinegar - 25 g;
• water - 25g;
• onion - 600 g;
• black pepper;
• s alt.

Cooking process.

1. Cut the washed and dried meat into pieces.
2. Add peeled and chopped onion.
3. Sprinkle with pepper, s alt.
4. Separately combine water with vinegar and pour the mixture over the meat.
5. Remove to marinate for 3 hours.

Useful tips for making delicious barbecue

At first glance, it seems that there is nothing complicated in preparing barbecue marinade. In order not to spoil the meat for sure and to know how to make the barbecue tasty, you need to remember the following subtleties and follow them.

• S alt is added 5 minutes before cooking as it draws moisture out of the meat. The remaining spices are added at the very end.
• Meat should be fresh and young.
• Don't marinate shish kebabs in aluminum utensils, because vinegar reacts with this metal, due to which harmful substances are released.
• Do not use defrosted meat.
• The more onions, the tastier the barbecue.
• Vinegar in barbecue marinade is best diluted with water so that it is evenly distributed.
• The container where the meat is marinated should be tightly closed with a lid and pressed down with a heavy object.
• The tougher the meat, the longer it should stay in the marinade (but no more than 20 hours).
• Seasonings and spices interrupt the taste of the meat itself, so you should not abuse them.
• Vegetable oil should not always be added to barbecue marinade with vinegar. It gives fat content, so if the meat itself is fatty, you should not use it (for example, it should not be added to pork at all).
• Don't overdo the vinegar as too much will dry out the meat.
• Red pepper also dries out meat.
• Black pepper is best added with peas.