The shish kebab is relevant at all seasons of the year. What summer season doesn't do without picnic with the meat fried on a shive? And in winter Christmas evening it isn't less pleasant to regale on the most delicate pork neck baked on coals. It is important to buy not just successfully a good steak for a shish kebab, it isn't less responsible – it is tasty and juicy to be pickled. So, several secrets of preparation of amazing marinade for a shish kebab.
Instruction
1. Experts on meat masterpieces consider ideal marinade ordinary onions juice. Acid and slightly bitter taste of the juice which is squeezed out of several bulbs perfectly soften any meat, giving it juiciness and inexpressible aroma. Choose white, large, "evil" onions. Cut it circles, densely salt and season with spices, carefully you remember hands before formation of enough juice. Mix juice together with onions with meat. With a force mash meat with onions juice, so juice will well impregnate a shish kebab.
2. Pork or veal are well seasoned with honey marinade. The sweetish relish in combination with hot spices will be impacted to a shish kebab east aroma. Kindle 2 tablespoons, honey, add 3 tablespoons of a soy-bean sauce, 1 tsp of sesame oil, 1 tsp of sesame, 1 tsp of fresh chopped or dry ginger, ½ tsps of seeds of a kumin, 2 davlenny garlic gloves, paprika and salt. Mix everything and fill in meat. Pickle 5 hours.
3. Marinade from red wine will be suitable for beef and a game. Marry a glass of dry red wine from 2 tablespoons of lemon juice and 1 tsp of mustard, 2 tsps of sugar. Cut one bulb rings, put in a cup, fill in with mix and add some spice for a shish kebab. Put on a plate and warm up marinade, without bringing to the boil. Cool and put meat in wine sauce. Leave to be pickled for 10 hours.
4. Fish and chicken fillet will suit marinade from yogurt and greens. A half-glass of a natural unsweetened yoghourt (it is possible low-fat sour cream) mix from 3 tablespoons of tomato paste and 1 tablespoon of a soy-bean sauce. Add 1 tablespoon of olive oil, 5 davleny garlic gloves, 2 tablespoons of the crushed fresh ginger, 1 tsp of the ground paprika which is small cut mint and cilantro, salt and paprika. Carefully mix. Water fish or chicken with mix and leave to be pickled for 6 hours in the fridge.
5. Marinade, and rather a barbecue seasoning from vegetables is cooked from the olive oil paired to small chopped onions, garlic, parsley or fennel. This seasoning vegetables it is necessary to pour down during frying and before giving to a table.