8 ways to marinade for barbecue

8 ways to marinade for barbecue

8-ways-to-marinade-for-barbecue

1. Shish kebab in yogurt
2. Shish kebab marinated in lemon and Regan (basil)
3. Kebab in tomato juice
4. Pork in white wine
5. Beef in red wine
6. Caucasian shashlik (mutton)
7. Shish kebab of chicken in vinegar
8. Shish kebab of salmon in lemon juice

General information:

Beef and mutton is cut into small pieces, pork can be cut quite large, it takes a good marinade;
Lamb cook the most difficult, it has a specific smell. It is difficult to choose a good meat and marinate, so that it was tasty;
Onion and herb marinade should be slightly mash hands to give it all the juice;
Marinated meat in an enamel, glass or ceramic ware;
— When meat stacked layers, cover them on top of the plate and place the goods (you can put a jar with water);

1. Shish kebab in yogurt

On the shelves of pork need about a liter of yogurt, onion, salt, pepper, cilantro — to taste.
Place the dish in a layer of meat, onion, cilantro, salt and pepper, pour yogurt. Then again a layer of meat, onions layer and so on. Marinate night in a cool place.
Meat should have a very gentle, so this method of cooking is very suitable if you go on the nature of children.
2. Shish kebab marinated in lemon and Regan (basil)
Basil and Regan — two names for a fragrant herb that is perfect for salads, as well as for marinating kebabs, although not all have to taste its sharp taste and smell.
You will need: cutting, a lot of lemons (by about one kilogram of meat lemon), a lot of basil, onion, salt, pepper.
The pot laid a layer of meat, a layer of onions, a layer of basil, all that is salted and pepper. Take a lemon, squeeze the juice out of it, and he also throws a lemon into the meat. Then the next layer meat, onions, basil, lemon. Put in the refrigerator to 8 hours if stored the meat more than a day at the barbecue will be a distinct lemon flavor that not everyone will like.
3. Kebab in tomato juice
Meat, onion, salt, pepper, tomato juice (in an amount to lightly coat the meat).
In a saucepan put the meat and onions, salt, pepper. Mix all hands, pour tomato juice, put on top of the cargo and the ship for 6-8 hours in the refrigerator.
4. Pork in white wine
Tenderloin, onion, salt, pepper, dry white wine (the cheaper the better).
Put all of the products in a saucepan, mix thoroughly hands, pour the wine (half a cup to 1 kilo of meat). We put under load in the refrigerator for 4 hours.
5. Beef in red wine
Tenderloin, onion, salt, red pepper, garlic, red wine.
Fold the meat in a pan, add the onions, sliced rings and chopped garlic, salt, pepper, pour the wine (half a cup to 1 kilo of meat). Leave for 3-5 hours in the refrigerator.
6. Caucasian shashlik (mutton)
Fillet of lamb (it is recommended to take the loin), salt, black and red pepper, onion, garlic, lemon.
Put the meat in a pan, salt, pepper, mix with grated onion and crushed garlic, pour the lemon juice. Put in the fridge for 6-8 hours.
7. Shish kebab of chicken in vinegar
Chicken, onion, red and black pepper, salt, grapes (wine) vinegar. All stir and leave to marinate in the refrigerator for 2-3 hours. Vinegar is not necessary to add a lot, enough to 40 grams per 1 kg of chicken.
8. Shish kebab of salmon in lemon juice
To marinate a pound of salmon need 2 lemon, a little vegetable oil, salt, sugar, black pepper, fresh ginger, water. First prepare the marinade: mix the lemon juice, a little lemon peel, pepper, salt, chopped ginger, sugar, water.
On wooden skewers strung pieces of fish and cherry tomatoes, 2 hours put in a marinade. Fry these kebabs on the grill, grilling or roasting pan.
When the barbecue grill, sprinkled with its marinade, half diluted with water, turn the meat is very juicy.

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