How tasty to wet a shish kebab

How tasty to wet a shish kebab

Appetizingly prepared and juicy shish kebab causes pride as it is a certain symbol of the successful picnic in culinary specialists. Success of the meat made on a shive depends more on correctly picked up marinade. Time to study the best recipes of marinades for a shish kebab came.

It is required to you

  • - meat;
  • - pomegranate juice;
  • - onions;
  • - salt;
  • - spices;
  • - kefir;
  • - lime or lemon;
  • - kiwi.


1. If you yet never presoaked meat in pomegranate juice, surely it is necessary to try this recipe. Such marinade though is a little expensive, but the taste of ready meat will justify everything. Take pork, mutton or beef. Carefully wash up meat under flowing water and dry, cut average portion pieces. Also salt, spices will be necessary for you for a shish kebab, natural pomegranate juice (at the rate of juice liter on two kilograms of meat), onions. Put meat in suitable enameled or glasswares, add salt and spices. Peel as much as possible onions, cut rings and send to meat, from above fill in with pomegranate juice, put on the fridge for six hours. The result of a ready shish kebab will exceed all your expectations, meat will be to the taste even to the most refined gourmets.

2. Kefiric marinade isn't less tasty. This fermented milk product it is possible to presoak any meat: pork, beef, rabbit flesh, mutton and chicken. All charm of kefiric marinade is that it gives to a shish kebab pleasant creamy smack and does meat soft (it is all about sour-milk bacteria which get into fibers of meat and soften it). So, prepare meat. Wash up it and cut, salt to taste and add some spice. Clean three heads of onions, cut ringlets, send to meat. From above fill in with kefir (on each kilogram of meat you need kefir liter) and lime half juice. Pickle meat within four hours, then it is possible to fry a shish kebab safely.

3. There is the most modern way of soaking of a shish kebab – with addition of puree or juice of a kiwi. Salt the prepared pieces of meat, add favourite spices (black and chili powder, nutmeg, a marjoram, dry garlic, a basil, rosemary, a thyme or cumin). Cut couple of large bulbs rings and shift them meat. In conclusion clean a kiwi, pound in puree and add to a shish kebab, properly mix. In a couple of hours it is possible to fry a shish kebab which by all means will turn out gentle and unusually tasty.

Author: «MirrorInfo» Dream Team