Top 10 marinades for kebabs and barbecue

A good steak or freshly caught fish deserves to go to the barbecue grill proud and lonely. As the great chef Auguste Escoffier said, “the details interfere with perfection.” The question is that perfect products fall into our hands infrequently. A little less worthy can not do without the retinue: a bright marinade will change any piece of meat into a barbecue king.

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Source: breadsalt.ru

Nostalgic marinade for kebabs: onion and vinegar

1. This classic simple marinade on vinegar softens hard fibers of meat and gives it tenderness.

Servings: 3-4 kg of meat. Preparation: 720 min.

You will need:

  • vinegar 150 ml (6%);
  • sugar 70 g;
  • 2-3 bay leaves;
  • mineral carbonated water 1.5 liters;
  • onions 1 kg;
  • vegetable oil 150 ml;
  • salt;
  • pepper.

Cooking process:

1. Peel the onions and cut into large half rings or straws. Well remember his hands to stand out juice. Add vinegar, salt, pepper, sugar and bay leaf to onions. Mix thoroughly to dissolve the sugar.
2Fill with mineral water and vegetable oil. Stir.

Balkan marinade for kebabs: with yogurt, cilantro and sweet pepper

2. Marinade for kebabs with yogurt, cilantro and sweet pepper will make the meat especially delicate and tender.

Servings: 2 kg of meat. Preparation: 180 min.

You will need:

  • red pepper 3 pcs. big sweet
  • cilantro 150 g (large bundle);
  • natural yogurt 600 g;
  • juice 1/2 lemon;
  • salt.

Cooking process:

1. Pre-fry the peppers whole on a hot grill until black, then the marinade will get the aroma of smoke.
2. Peel off seeds and cut into large cubes or strips.
3. Coarsely chop the cilantro, mix with yogurt, add lemon juice, salt and chopped pepper. Stir.

Provencal marinade for kebabs: with spicy herbs

3. Bright notes of Provencal herbs assist the natural taste of meat, but do not interrupt it.

Servings: 2-3 kg of meat. Preparation: 180 min.

You will need:

  • olive oil 500 ml extra virgin;
  • vegetable oil 500 ml refined;
  • juice 1/2 lemon;
  • thyme is a small bunch;
  • 3-4 rosemary sprigs;
  • sage 2 twigs;
  • 5-6 cloves of garlic;
  • Black Pepper Crushed.

Cooking process:

one.Mix olive and sunflower oil. Add lemon juice, ground pepper, sprigs of greens.
2. Crush the garlic with the flat side of the knife and add to the marinade. Stir.

Mediterranean marinade for kebabs: with tomatoes and basil

4. Spicy and fresh, this marinade will ennoble meat and fish that are not too expressive by nature.

Servings: 2-3 kg of meat. Preparation: 360 min.

You will need:

  • tomatoes in their own juice 1 liter grated and chopped;
  • juice of 1 lemon;
  • sugar 70 g;
  • capers 1 tbsp. l .;
  • garlic 5 cloves;
  • basil 100 g;
  • olive oil 100 ml extra virgin;
  • salt;
  • pepper.

Cooking process:

1. Mix tomato paste with sugar and capers.
2. Crush the garlic with the flat side of a knife or coarsely chop, add to marinade. Hands, large tear the basil leaves and add to the marinade along with olive oil, salt and pepper. Stir.

Exotic marinade for kebabs: with sour cream and orange juice

5. Unobtrusive, but powerful taste and citrus sourness.

Servings: 2-3 kg of meat. Preparation: 360 min.

You will need:

  • orange 1 pc .;
  • garlic 2 tbsp. l powder;
  • basil 2 tsp. dried sweet;
  • cardamom 1 tsp. ground;
  • sour cream 600 g (from 30%);
  • mayonnaise 300 g;
  • salt;
  • pepper.

Cooking process:

1. Finely grate the orange zest, squeeze the juice out of it and mix with dried garlic, basil, cardamom.
2. Add salt, pepper, sour cream and mayonnaise. Mix well.

Florentine marinade for kebabs: with lemon and rosemary

6. Lemon is more tender than vinegar. It will soften the hard fibers, leaving the products individuality.

Servings: 2-3 kg of meat. Preparation: 180 min.

You will need:

  • 2-3 pieces of lemon;
  • garlic 1 head;
  • rosemary small bunch;
  • tarragon small bundle;
  • olive oil 300 ml extra virgin;
  • vegetable oil 700 ml any refined;
  • Black Pepper Crushed.

Cooking process:

1. Cut lemons into large pieces, mix with coarsely chopped garlic, rosemary leaves and tarragon.
2. Well knead everything with your hands, pour olive and refined vegetable oil, add ground black pepper. Stir.

Spicy: mustard-honey marinade for kebabs

7. This sauce will make your kebab spicy and savory.

Servings: 1 kg of meat. Preparation: 120 min.

You will need:

  • tarragon small bundle;
  • water 100 ml;
  • honey 150 g liquid;
  • mustard 150 ml with grains;
  • Dijon mustard 200 ml;
  • vegetable oil 300 ml;
  • salt;
  • pepper.

Cooking process:

1. Coarsely chop the tarragon, add water, honey, two types of mustard and vegetable oil.
2. Add salt, pepper and mix well.

Marinade for kebabs in fusion style: with lemongrass on white wine

8. A fragrant blend of European and Asian traditions.

You will need:

  • Shallot 200 g;
  • water 100 ml;
  • white wine 200 ml dry;
  • 4 stalks of lemongrass;
  • pepper 2 tsp. peas;
  • salt.

Cooking process:

1. Peel the shallots and coarsely chop them. To the onions add water, wine, salt, coarsely chopped lemongrass.
2. In the mortar, crush the white pepper and add it to the marinade. Stir.

Japanese marinade for kebabs: with soy sauce and ginger

9. Purebred Asian taste.

Servings: 2-3 kg of meat. Preparation: 180 min.

You will need:

  • soy sauce 200 ml;
  • teriyaki sauce 200 ml;
  • lime 2 pcs .;
  • 1-2 chillies (optional);
  • cilantro small bundle;
  • ginger 100 g fresh;
  • sesame oil 50 ml.

Cooking process:

1. Mix the soy sauce with teriyaki sauce. Lime cut in half and squeeze the juice into a mixture of sauces. Coarsely chop the cilantro and, if used, chilli and add to the marinade. Throw in shredded or finely chopped ginger.
2Pour sesame oil into the marinade and mix well.

Chinese marinade for kebabs: with honey and soy sauce

10. With this marinade, the meat will acquire an unusual sweet-spicy taste.

Servings: 2-3 kg of meat. Preparation: 180 min.

You will need:

  • milk 700 ml;
  • soy sauce 300 ml;
  • honey 200 ml;
  • lime 3-4 leaves;
  • 3-4 mint sprigs;
  • Sichuan pepper 2 tsp.

Cooking process:

1. Mix the milk with soy sauce and liquid honey. Add lime and mint leaves and Sichuan pepper. Stir.

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