You shouldn't be spent for expensive exotic fruit to pickle with their help meat for a shish kebab. The most usual black tea possesses all necessary acids and enzymes for softening of meat fibers.
Today not to consider some marinades for the meat intended for preparation of a shish kebab. Acids (acetic, apple, lemon) or acid fruit (lemon, a kiwi, pineapple, a papaya) because they contain the enzymes promoting softening of meat are generally used. However the easiest and cheap way of pickling is usual black leaf tea. Effective destruction of muscle fibers of meat by means of strong made tea leaf is explained by the fact that chemical compounds of this drink are estimated in three hundred among which there are organic acids too. Besides the dry tea leaf is made by an oxidation method to 80% too.
Everyone can choose for pickling the fallen in love tea grade on the discretion both sheet, and granulated. It is good if brewing tea rather tart, but without bitterness. On liter of boiled water 50 g of tea leaves undertake, as a rule. It is necessary to make so much tea that the meat prepared for a shish kebab completely was covered with marinade. On 3–4 kg of meat 2-2.5 liters will be required. Tea marinade is cooked before cutting of meat on flank steaks, it still needs to cool down to room temperature.
Pork, mutton, or young beef is cut on pieces weighing 40-50 g, powdered with salt, mixes up with the onions cut by half rings (2–3 average bulbs on 1 kg. meat), it mixes carefully up and filled in with the filtered tea. However not each culinary specialist finds it necessary to add salt at once, some salt and add some spice how tea marinade will be merged. It is necessary to tell that it won't affect taste of future shish kebab in any way.
As spice it is possible to use a ground coriander, though tea plays the same role. In cuisine of China and Burma, dry tea is crushed to a condition of powder and used in mix with salt and garlic as seasoning to various meat dishes. Therefore simultaneous use of salt and spicery in tea tea leaves is quite justified. But just it isn't enough to fill in meat with the prepared marinade, it is necessary to rumple well it hands. After that it is possible to cover and remove the container with meat to the cool place (fridge, a balcony, a cellar) for about 4 hours.
It is possible to make preparation for a shish kebab and much earlier than in 4 hours for frying. Advantage of tea marinade just also is that meat in it won't collapse on fibers as it happens under long influence of a kiwi or pineapple. Because, that it will be pickled night or day, it won't be worse. On the contrary, the shish kebab will turn out gentle and juicy. After the necessary time the pieces of meat should be got from marinade, to wring out slightly in a hand and to string on skewers. Such shish kebab of minutes for 20–30 will prepare.
It is during this time good to cut still half rings or rings onions and to place it in acetic marinade (1 glass of water: 0.5 tsps of salt, 1 tsp of vinegar), that then its tax to a shish kebab. Experts claim that this most right addition to a shish kebab, and in any way not mix of mayonnaise with ketchup.