Marinades for a barbecue and shish kebabs help to reveal to taste of any given meat, it is softer and more pleasant to make it for cooking. Thanks to marinades, the meat and vegetables fried on naked flame can become absolutely different dishes.
Criteria for selection of marinade
When choosing the recipe of marinade it is worth leaning on a meat grade which is supposed to be fried. For example, sweet fruit pickles well will approach meat of a duck, pork ribs are best of all combined with sweet-sour tastes, preparations with a black pepper will be ideal for mutton, and marinade with a small amount of vinegar or wine will help to soften beef.
Recipes of marinades
The most widespread type of marinade for any meat it is possible to call classical marinade. Preparation requires balsam vinegar or any kind of wine (70-100 ml), salt, pepper and other spices to taste and also 4-5 segments of garlic and 1-2 bulbs.
Onions should be cut with half rings or rings, garlic – large plates. It is necessary to leave meat in marinade for the term of not less than 2 hours, but no more than 5-6 hours (otherwise vinegar deforms structure of meat fibers). It is possible to water with this marinade from above meat when frying. In the absence of any vinegar it is possible to use lemon or lime juice which also give the softening effect. Quite fast type of marinade with non-standard sweet-sour taste, will be marinade from oyster and soy sauces and honey. It gives to meat on a barbecue juicy Asian smack and very beautiful crisp. For preparation it is necessary to mix oyster sauce (10 tablespoons) with 3-4 teaspoons of honey and 10-15 tablespoons of a soy-bean sauce, to add very small crumbled garlic (4-5 segments) and to leave in it mixes meat for 2-3 hours. It is optional to salt such sauce as the salinity gives a soy-bean sauce, but it is possible to add some spice to taste (a black pepper of a coarse grinding will be ideal). Proportions of marinade depend on flavoring preferences of the culinary specialist. Such marinade perfectly is suitable for chicken wings and legs and also for preparation of pork ribs in the Chinese style. beefand porkMarinade on the basis of mix of 100 g of mustard and 200 g of tomato sauce is remarkably combined with . It is possible to add spices, vegetables (onions, the garlic cut by circles paprika, tomatoes) to the turned-out mix and it is possible to leave safely meat at least for 2-3 hours. The turned-out shish kebab will please with the soft, but very saturated taste. Fans of natural taste of meat can recommend the French option of marinade: 150 ml of olive oil, dried or fresh rosemary, very small cut garlic (6-7 segments) and salt to taste. Such mix will be ideal for soft chicken or pork fillet or for flame roasting of potatoes and other vegetables. Besides, rosemary on meat looks very appetizingly and unusually.