How to pickle meat for a shish kebab to make it juicy and tasty

Picnics are very popular in nature. For the townspeople, this is a rare opportunity to breathe the air, move and enjoy the food cooked at the stake. One of the invariable attributes of country trips to the forest or to the dacha is a shish kebab. For its preparation, you can use any meat: pork, lamb, veal or chicken. Some people prefer to cook this dish of fish or seafood, it's also very tasty.

To shish kebab turned out well, it must necessarily be well marinated. To do this, use a lot of different recipes, every cook has even his own little secrets. If the experience of cooking this dish is not, then before you pickle the meat for a shish kebab for the first time, it is better to familiarize yourself with several classic options. There is, of course, a more reliable way to prepare for a picnic. With the current abundance of products in the markets and in stores, ready-made pickled meat for shish kebab is not difficult to buy. But what is cooked with his own hands, always turns out to be more delicious, so it's better not to be lazy and do everything in advance yourself.

Classic recipe for marinating meat for shish kebab in vinegar

This method of preparation is most suitable for pork, as beef can become stiff, and the hen, on the contrary, is too tender to use such a concentrated acid. A half kilogram of meat will need half a glass of purified water and the same amount of apple cider vinegar. You should also take more onions (at least a half kilo), bell pepper, bay leaf and salt to taste. If the meat is harsh, you can add a spoonful of mustard. In general, for a shish kebab it is best to use the neck part of a pig. But another flesh will do, however, in this case the prepared dish can turn out to be dryish.

Before pickling the meat for a shish kebab, you need to cut it into pieces that are large enough to stay juicy, but not enough to turn out to be raw afterwards.

Onion must be cleaned and cut either by rings or segments, as it is more convenient. Then mix the meat with it, add salt and distribute it evenly throughout the mass (the main thing is not to overdo it). Marinade is cooked separately. Water is combined with vinegar, mustard and spices are added, after which they pour in meat, mix and set for an hour under pressure (a three-liter can of water is suitable). After this time, the mass is mixed (you can try, if there is enough salt, if necessary, add it) and put in the cold for another 3-4 hours, and then you can safely go to nature.

How to pickle meat for shish kebab in wine

This method of preparation can be used for mutton, beef or pork. For 2 kg of meat take 5 large onions, a half cup of dry red wine, salt to taste and any spices. Cut the meat and onion as in the previous recipe, they are placed in an enameled pan in layers, sprinkling with salt each. Then pour the wine and put in a cool place, periodically mixing. You can fry a shish kebab in 8 hours. It turns out that this method requires more time than using vinegar, but the ready dish will be softer and juicier.

How to pickle meat for shish kebab in mayonnaise

In general, real gourmets and connoisseurs of this dish categorically do not recommend using such recipes. Alleged mayonnaise destroys the structure of fibers and makes the dish "wadded." But this effect is felt only after 5-6 hours, and fry shish kebab can be already literally an hour after the start of cooking. So for those who do not have time for a full marinade, you can recommend simply salt the meat, add spices and mix with mayonnaise. Especially delicious turns chicken.