A few words about how to pickle a shish kebab

Very many consider themselves professionals in the preparation of shish kebab. And, of course, each of them has its own original marinade recipe. Disputes about which way of pickling the best occurs a lot. In this article, we will talk about how to pickle a shish kebab so that the meat is delicious and tender.

There are a lot of recipes for cooking. It is impossible to choose the best. One can only give some recommendations that are necessary to pickle the shish kebab.

When pickling a shish kebab, you can use any spices and ingredients at your discretion. The most important rule is the use of only quality meat. If it is of good quality, then use only salt and pepper, as well as a little lemon juice. The main purpose of the marinade is to soften the meat and give it flavor and taste.

The traditional ingredient in marinade vinegar is that many culinary experts do not recommend using. It can be replaced with lemon juice.

Experienced cooks add salt to the sauce before the hottest meat. The fact is that it has a peculiarity to absorb the moisture from the meat and as a result it turns out to be tough. But there is another method. Cut the onion and mix it with a large salt. Then add spices and seasonings to the meat, and then salted onions.

Spicy herbs are best added to marinade twigs. In this case, they will be easy to remove before frying. Also, you need to make sure that there is no onion left on the meat, otherwise it will burn and ruin the taste and beautiful view of the shish kebab.

The duration of pickling depends on the quality of the meat. It can be a few hours or even a day.

One way to tastily marinate a shish kebab is using carbonated mineral water or beer. The gas bubbles soften the fibers of the meat and make it softer and juicy. Sour-milk drinks should be used very carefully for marinating meat. Especially if you plan to take it to nature. It is necessary to remember the shelf-life of such marinade, otherwise it will deteriorate and meat, respectively, too.

How to pickle a shish kebab using different ingredients? I propose a variant of marinade using mint. For one kilogram of meat we take about five tablespoons of vegetable oil, 70 ml of white wine, onions, garlic and mint leaves and rosemary twigs. Add all the ingredients to the meat, and peppermint and rosemary are torn to pieces by hands and also pour out to the meat. All mixed well and left overnight. In the same way you can marinate the chicken. In this case, the duration of marinating is reduced to several hours.

Generally, cooking marinade is a creative process. You can use any herbs and spices at will. There is an opportunity to come up with your own recipe, with your own ingredients.

How to pickle a shish kebab, using the minimum quantity of ingredients? Here is the prescription. We take the onion and cut it into half rings. Add it to the meat and rash about one teaspoon of salt, necessarily large. We add a tablespoon of zira and mix everything thoroughly. Onions should be hand-waved well, so that he let the juice. In this case, the meat is marinated for about 3-4 hours.

You can use beer for marinade. One bottle will be enough for one kilogram of meat. We take a light beer and mix it with the juice of half a lemon. In this mixture you need to pour coriander, paprika and cumin. Pour the marinade into sliced meat and marinate for about two hours. This sauce is perfect for beef.

Naturally, before you can pickle the shish kebab, you need to wash the meat well and cut it into pieces. If you plan to fry vegetables, then do not string them on one skewer with meat. They will be cooked much faster and begin to burn, which will spoil the appearance of the dish. Better to string them on a separate skewer and fry.
Show your imagination in the preparation of marinade, perhaps it will be the best and at the same time original.