Frying of meat on coals – almost integral ritual of a picnic outdoors. If you were bothered by traditional recipes of marinade, learn how to pickle shish kebabs without vinegar. When you try the habitual dish prepared differently, you will open for yourself absolutely new tastes and pleasantly surprise all audience at a table.
It is required to you
- For 2 kg of a shish kebab:
- - 650 ml of light beer;
- - 4 bulbs;
- - 2 segments of garlic;
- - 1 1/3 tsps of a ground coriander;
- - on 1/2 tsps of black and red ground pepper;
- - salt;
- - on 200 ml of a dry wine and a soy-bean sauce;
- - 5 segments of garlic;
- - 3 cm of a root of ginger;
- - 3 tablespoons of honey;
- - 1.5 tsps of a black sprinkling pepper;
- - 1.5 kg of onions;
- - on 500 ml of water and apple juice;
- - 1 tablespoons of spices for a shish kebab;
- - salt;
- - 2 ripe kiwis;
- - 700 g of onions;
- - 1 tablespoons of a black sprinkling pepper;
- - salt;
- - 700 ml of pomegranate juice;
- - 700 g of onions;
- - 2 tablespoons of spices for a shish kebab;
- - salt;
- - 1 l of kefir;
- - 1 tsps of a Cayenne pepper;
- - salt;
- - 2 large lemons;
- - 5 segments of garlic;
- - 2 tablespoons of spices for a shish kebab (for fish or meat);
- - salt;
- - 100 ml of olive oil.
Instruction
1. Pickle shish kebabs in beer. For this purpose mix meat bars with small cut onions, pounded garlic and spices in high-capacity. Fill in all with beer and leave for 5-8 hours in a cold spot. Add salt before the cooking there, previously having merged all liquid, and properly mix hands.
2. Make wine marinade for shish kebabs according to east recipe. Grate garlic and a root of ginger, slightly warm up honey. Connect everything in one ware, pour in a soy-bean sauce and a dry wine, pour pepper. Lower pieces of meat or a bird there for 4-6 hours and place in the fridge.
3. Lay meat in a bowl or a basin alternately with small cut onions, spices and salt. Pour in a bowl with a shish kebab the apple juice divorced in half with mineral water. It will be ready to frying of all in one or one and a half hours. Quicker it can be pickled only by means of a kiwi.
4. Peel a kiwi and crush pulp a knife or on a grater. Salt and pepper a shish kebab, put to it the onions chopped by half rings and cutting of exotic fruit. You keep meat in this marinade no more than 30 minutes, otherwise it will just creep away.
5. Pour in a container with the shish kebab strewed with seasonings and salt, pomegranate juice. It is better to make it with own hand, having squeezed out of fruit. Also put a traditional chopped bow there. Cover meat (ideally – mutton or beef) the turned plate, press down cargo in the form of a glass jar with water and remove during cold for 12 hours.
6. Pickle a shish kebab in kefir, especially this way is suitable for preparation of pork and chicken meat. Implicate salt and a Cayenne pepper in dairy drink and ship in it the chosen type of meat not less than for 3 hours, and it is one night better.
7. Choose lemon marinade, especially if you are going to cook mutton or fish, the citrus will beat off a specific smell. Squeeze out juice from one lemon, cut the second with thin circles. Clean and crush garlic segments. Mix everything with dry spices, I will merge also olive oil. Shake up marinade a nimbus, pour in a dense plastic bag, enclose the prepared shish kebab there and seal for 30-60 minutes for fish and till 12 o'clock for meat.