The secret of preparation of a soft and juicy shish kebab is stored in its marinade, to be exact, in a way of preparation. In other words, to please with a tasty shish kebab of the relatives and friends, it is necessary to learn to cook marinade correctly. Then meat, fried on a shive, will melt in the mouth.
It is required to you
- Marinade from tomatoes:
- 1 kg of meat for a shish kebab;
- 5 kg of ripe tomatoes;
- 1 orange;
- 2 bulbs;
- fresh greens;
- salt
- Marinade on mineral water:
- 1 l of the mineral water (aerated);
- 1 lemon;
- 1 kg of meat (it is better than some beef);
- 5 kg of onions;
- spices to taste.
- Citrus marinade:
- 2 lemons;
- 2 oranges;
- 2 kg of meat;
- 1 kg of onions;
- 50 гр cilantro;
- salt
- pepper;
- 2 tablespoons of sugar.
- Marinade in vinegar:
- 100 гр vinegar;
- 200 гр vegetable oil;
- 3 kg of meat;
- 1 kg of onions;
- spices to taste.
Instruction
1. Marinade from tomatoes. Cut tomatoes pieces and shift in the enameled ware. Knead them a fork to consistence of gruel. Cut onions with half rings. Add greens branches. Cut meat with portion pieces and add to marinade. Water all with orange juice, season with spices and well mix. Meat has to infuse in the cool place not less than 8 hours.
2. Marinade on mineral water. Cut meat portion pieces and fill in with mineral water for 2-3 hours. Scroll onions via the meat grinder. From a lemon squeeze out all juice and add together with onions to meat. As spices use salt, a black pepper and it is a little cardamom. The shish kebab has to be pickled within 6-8 hours.
3. Citrus marinade. Squeeze out juice of lemons and oranges, add sugar and mix. Cut onions with half rings, small chop cilantro. Further stack layers. On a bottom of the enameled ware put an onions layer, then - meat, further - cilantro and fill in with a part of marinade. Repeat layers, all ingredients won't reach a limit yet. Leave marinade for the night in the fridge. Before preparation season meat with coarse salt and a black pepper.
4. Marinade in vinegar. Mix vegetable oil with vinegar and fill in the meat cut on pieces. Scroll onions on the meat grinder and add to marinade. Season a shish kebab with spices and let's infuse within 2-3 hours.