May holidays, summer, the wood - the finest pastime. All love a shish kebab, but not everyone knows how to pickle meat so that it was soft, juicy, melting in the mouth.
1. Shish kebab in mayonnaise. That meat was juicy and gentle, we will try to pickle mayonnaise. Mayonnaise fatter thanks to what meat keeps the juiciness. In more detail how to pickle meat: we will take 500 g of mayonnaise on 1 kg of meat. We take onions of 500 g and we cut rings. At the end we salt, we pepper also everything it is carefully mixed. We put a baking plate bends for 3-5 hours.
2. Very useful marinade on mineral water. Thanks to properties of mineral water, meat fibers are split, and the shish kebab turns out soft and juicy. How to make meat in mineral marinade: we cut onions of 400 g rings or half rings, we cut paprika of 5 pieces rings, we will take 1.5 kg of pork and we will put everything in a pan in a certain order: pepper, meat, onions, etc., then everything we fill in 1 cup of mineral water. Also we leave to be pickled for 4 hours.
3. Shish kebab in beer. The most tasty shish kebab, is that which is pickled in beer. 2 liters of live beer on 1.5 kg of meat. Beer has to be live because the pasteurized beer gives bitterness.
4. Shish kebab in white wine. If you want to receive the melting meat in the mouth, then this recipe will be suitable for you.
1.5 liter of water we bring to the boil and we add to it pepper, garlic, onions, bay leaf and 0.7 dry white wines, also without forgetting to salt. We cut onions rings and we stack layers in a pan: onions, meat, onions, meat, etc. From above we put cargo and we leave for 3 hours.
5. Shish kebab in lemon juice. Those who has no allergy to a citrus will suit this recipe. In a pan we put onions, spices, salt and, of course, meat. We squeeze out 3-4 lemons, previously having peeled. We leave for 3 hours, then it is possible to fry.