How to marinate a shish kebab

There are a lot of recipes for cooking shish kebab, but not everyone is given the ability to cook this dish really delicious. Traditional questions that arise for those wishing to learn how to marinate the shish kebab correctly, and to please their loved ones with a masterfully cooked dish include:

- Which meat fits best?

- How long does it take to pickle meat?

- Is it worth pickling a shish kebab in vinegar?

- At what time is it better to salt meat?

- To string on on skewers onions and other vegetables?

Let's consider in detail each of the questions to prevent the emergence of possible problems in the preparation of shish kebab.

So, it should be noted that it is possible to cook a delicious shish kebab from any kind of meat. The choice depends on your taste preferences, and, as you know, how many people - so many opinions. If you do not trust your own taste or want to try something new, ask your friends, you will certainly be prompted by the most suitable option. Traditional shish kebab is prepared from mutton, while meat must necessarily be fresh, that is not unfrozen. The question of how to marinate a shish kebab also causes some sort of difficulty. A single recipe for marinade does not exist, and everyone has the right to use the ingredients at his discretion. A classic marinade, suitable for cooking shish kebab from any meat, is an acetic mixture.

How to pickle the shish kebab in vinegar.

In order to pickle 2 kg of meat, you will need:

- 5-7 medium sized bulbs;

- 250 ml of 6% vinegar;

- 3 tbsp. Seasoning spices for shish kebab;

- salt to taste.

Onions cut into thin rings, add seasoning and salt. The resulting mixture must be mixed thoroughly. When the onion gives juice, pour in the vinegar, add spices and salt and mix again. Marinade is ready! This is the basic recipe for the composition for pickling meat, adding some ingredients, you can give a taste of piquancy.

The time for marinating meat depends on the type of marinade chosen. The presented variant assumes pickling of fresh meat for five hours in a cool place. A modern analogue of acetic marinade is a mixture of onions and lemons.

How to marinate a lamb shish kebab

To prepare marinade for 2 kg of lamb, you will need:

- 3 large bulbs;

- 3 lemons;

- black ground pepper and salt to taste.

Two lemons must be poured over with boiling water and squeezed out juice from them. The third lemon and onions should be cut into thin rings and placed in a deep container. The resulting composition must be mixed and added to it freshly squeezed lemon juice, salt and pepper to taste. You can start marinating!

The question of how to marinate a shish kebab is not as problematic as it might seem at first glance. With a serious approach to marinating, the quality of the final result will undoubtedly please you and your loved ones.

Also worthy of attention are other significant in the preparation of shish kebab thinness.

1. It is required to salt the shish kebab immediately before roasting, preferably with a large sea salt. It is very important not to overdry the marinade, as the salt absorbs moisture, and the meat can turn out to be dry and stiff.

2. In marinade it is recommended to add herbs not in the form of small leaves or ground spices, namely large-leaf spices, which can be easily removed directly before frying.

3. With regard to stringing onions and vegetables on skewers, then in this issue there are no clear recommendations. If you like fried vegetables, then please. However, if you decide to use onions not only in marinade, remember that the vegetable will get ready much faster than meat. Proceeding from this, it is required to cut the onion for frying with thick rings.

We wish you success on the culinary front!