Shish kebab is a traditional dish of oriental cuisine, which has become familiar to every Russian person. Summer trips outside the city are not complete without barbecue, and every self-respecting chef must have proven marinade recipes for meat and cooking methods for this dish. We want to share with you the most interesting and original ways of cooking barbecue.

Tips for pickling meat

Marinade is an integral component of any kebab recipe. This is a mixture of spices and spices, an oily or sour base, and sometimes vegetables and roots.

Without it, barbecue will not turn out juicy and aromatic, will not get an interesting taste and pleasant texture.

In order to properly marinate the meat, it is recommended to follow simple rules:

  1. The right choice of dishes is the key to success. The container in which the kebab will be pickled should be made of glass or ceramic. Enameled dishes are also suitable. In utensils made of iron and aluminum, meat can oxidize, which is fraught with a deterioration in taste, and in some cases even poisoning.
  2. For the preparation of beef, pork or lamb, spices are added to the marinade with a rich and vibrant flavor, spicy seasonings, and pepper. If a bird or fish is pickled, it is better to choose spices with a milder and more delicate taste.
  3. The duration of pickling depends on the rigidity of the meat - the denser it is in its structure, the more time it takes to keep it in the marinade. The fish is pickled very quickly - after 40 minutes it is ready to go on fire.
  4. You should not add salt to the marinade - it draws liquid from the meat, and it risks becoming less juicy and overdried.
  5. The amount of marinade should be moderate, prepared pieces should not float in it.It must be borne in mind that meat itself produces juice, and for a long time lying in a large amount of liquid, it can lose in taste.
  6. After immersion in the marinade, the meat is covered with a plate of a slightly smaller diameter and crushed on top with a solid object - for example, a clean stone or a jar of water, so that it is slightly compressed. After that, they are cleaned in a cool dark place.
  7. It is important to observe the correct cutting of meat - lamb and beef are cut into small pieces, but pork can be cut into larger pieces - it is better saturated with marinade. Chicken skewers are cut into medium sized pieces.
  8. If the recipe uses onions or fresh herbs, after cutting it is recommended to knead them with your hands to achieve a more intense aroma.

The most delicious and juicy barbecue in the oven

In the cold season, I really want to treat yourself to a tasty and juicy kebab, but it is not always that the farm has such a useful unit as a portable kebab. There is a way to solve the problem - an excellent kebab can be cooked in the oven on skewers.

Pork skewers

Pork is used for cooking barbecue most often. This meat with a soft texture with skillful pickling and proper cooking is very tender.

Ingredients:

  • pork (the neck is good) - 1300 g;
  • onions - 500 g;
  • spices - any ground pepper, a mixture of herbs - 3 tbsp. l .;
  • vinegar - 2 - 3 tsp;
  • wooden skewers will also be needed.

How to cook pork kebab:

  1. Rinse the pork and cut into medium-sized equal pieces, about 4 to 4 centimeters.
  2. Cut the onion rings.
  3. Put the meat in a bowl, sprinkle with a mixture of spices and mix. Then add the onion rings and stir again so that the onions and spices are evenly distributed with the meat.
  4. Mix vinegar with water in the following proportion: three teaspoons of vinegar in a glass of water. Pour the meat with the resulting liquid, cover, put under the press and leave for five to seven hours in the refrigerator.
  5. When the meat is pickled, it is carefully placed on wooden skewers. To cook pork kebab in the oven, the pieces of meat should be strung as densely as possible to each other - so they bake evenly.
  6. Place the pork skewers on a baking sheet covered with cooking foil or on a special wire rack. Preheat the oven to 220 degrees and place the skewers there.
  7. After the meat has become evenly rosy, it's time to get it out of the oven and serve.

Meat that has been pickled for a long time is cooked no longer than half an hour. Do not often turn the barbecue during cooking.

As a side dish, you can use fresh and pickled vegetables, potatoes. And from sauces, natural adjika and ketchup are great. You can experiment with marinade - at the end of this article we will give recipes of the original compositions in which it is convenient to pickle meat.

From chicken on skewers

The chicken is excellent in the oven on skewers - it is quickly pickled and cooked, the kebab is soft and tender. It is best to use chicken breast, but some consider it to be rather dry, so you can use chicken thighs instead. Chicken is excellent if you pickle it in a mixture of garlic and soy sauce.

Ingredients:

  • chicken meat - 1 large breast or four legs;
  • white onion - 1 pc.;
  • soy sauce - 150 ml;
  • ground pepper - to taste;
  • garlic - 2 to 3 cloves.

Cooking method:

  1. Cut the chicken into slices of 3 - 4 centimeters in size, put them in a prepared dish.
  2. Chop the onion rings. Wash it well with your hands to let the juice go.
  3. Prepare the marinade. To do this, mix the right amount of soy sauce (you can add more than indicated in the recipe, then the kebab will turn out more salty), pepper and crushed or grated garlic.
  4. Pour chicken and onion with the mixture and stir. Leave in the refrigerator for about an hour or a half.
  5. After the chicken finishes marinating, you need to string pieces of meat on skewers.Between them you can place cherry tomatoes and onion rings.
  6. Put the blanks on a baking sheet covered with foil or baking paper and place in the oven preheated to 200 degrees.
  7. Chicken skewers are fried quite quickly - from 20 minutes to half an hour, depending on the size of the slices.

In order for the chicken skewers to be evenly cooked, you can take a deep baking sheet a little wider than the skewers on which the meat is strung, and place the skewers on top of the baking sheet so that they do not touch its bottom.

On the side dish you can serve rice with vegetables, baked or boiled potatoes, salads. An interesting flavor accent will give a tablespoon of honey added to the marinade.

From beef

Beef skewers are not cooked so often, because there is an opinion that this is quite tough meat. But if you choose and prepare it correctly, you get the perfect kebab.

Dry beef marinade with lemon juice is perfect for making beef skewers.

Ingredients:

  • beef pulp - 1300 g;
  • red onions - 3 pcs.;
  • dry red wine - 250 ml;
  • lemon - 1 pc.;
  • spices - red pepper, caraway seeds, paprika.

Cooking:

  1. Cut the meat into small pieces (approximately 3 - 4 centimeters). It is recommended to take a tenderloin, because this is the most tender part.
  2. Cut red onion into ringlets and add to the meat, make sure that it gives juice.
  3. For the marinade, mix spices, red wine and the juice of one lemon, pour the meat with the mixture. It is best to leave it overnight in the refrigerator under pressure.
  4. Then distribute the meat on skewers so that there is not a large distance between the pieces. For beef skewers, it is better to use longer and stronger skewers..
  5. Place the meat on a baking sheet or wire rack. Preheat the oven to 200 degrees and place a barbecue in it. Cooking time will be approximately 40 - 45 minutes, but after 20 minutes it must be carefully turned over.

Ready kebab served with fresh herbs, potatoes and vegetables. You can decorate it with bright slices of bell pepper.

How to make fish

It turns out perfectly to bake fish skewers on skewers - it will cook very quickly and will delight you with its original taste. For fish, it is best to use sour marinade and a special mixture of spices.

This dish turns out to be very useful and low-calorie, it can be eaten on almost any diet.

We will need:

  • white fish fillet (cod, pollock or hake) - 500 g;
  • mustard (it is better to use not very spicy) - three spoons, more can be if you want to achieve a brighter taste and pungency;
  • onions - 1 pc.;
  • juice of one lemon;
  • vegetable oil - 3 tbsp. l .;
  • dried herbs: basil, rosemary, mint;
  • white pepper.

Cooking fish skewers:

  1. Make sure there are no bones in the fish fillet and cut it into even pieces.
  2. Grate the onion on a fine grater to get a kind of gruel. Combine grated onions with mustard, oil, and lemon juice.
  3. Sprinkle the fish with spices and a mixture of dried herbs, evenly distribute the seasoning. Pour the marinade and leave for about an hour.
  4. Then distribute the pieces of fish on the skewers. To keep them better, skewers must be used thin, and the fish strung in two punctures.
  5. Put the billets on a baking sheet and place in a heated oven. 180 to 200 degrees are enough for cooking fish.
  6. The dish will cook quickly enough. About 20 minutes after the start of cooking, open the oven and lightly sprinkle the skewers with lemon juice mixed with vegetable oil. After another five or ten minutes, the fish can be removed.

Baked eggplant or zucchini should be prepared for garnish. Fresh green peas and corn are also good for this purpose. Skewers are decorated with a slice of lemon.

Awesome recipes for barbecue

Cooking barbecue on the grill is a classic way. It is difficult to imagine a trip to the country or to the nature without barbecue cooked on open charcoal.In order to make the dish tasty, it is important to prepare them correctly. You need to rekindle them in advance so that they can reach the desired temperature.

The most delicious, juicy kebab is obtained on coals, which are already burnt out and do not smolder very much, giving uniform heat.

The easiest option is to purchase a package of coals and an ignition fluid, spread the charcoal on a barbecue with an even layer, pour and set fire to it. As soon as the fire goes out, you will need to fan the heat once or twice with the help of a special fan or a sheet of thick cardboard. When the coals turn red, you can start cooking.

When using firewood, birch or apple wood is best. It is strongly not recommended to fry kebab on coniferous wood - they give pungent smoke with a specific tarry odor, which spoils the taste of kebab.

Make sure you get enough coals and let them burn well. As soon as the coal smolders evenly and acquires a grayish tint, they begin to cook kebab.

Chicken Skewers

To prepare chicken skewers on the grill, it is best to use meat cut from the hips - it turns out more juicy. The flesh must be carefully separated from the bones with a sharp knife.

What is needed:

  • chicken meat - 5 - 6 thighs;
  • sunflower or olive oil - 3 tbsp. l .;
  • white onions - 2 pcs.;
  • dried garlic and paprika - 2 - 3 tbsp. l .;
  • a small amount of soy sauce for lubrication.

Cooking Method:

  1. Carefully cut the meat from the hips, divide each piece of pulp in half.
  2. Chop onion rings, mix with chopped chicken.
  3. Separately mix the spices (paprika and garlic), sprinkle the chicken with this mixture, add the oil and mix all the ingredients well. It is very advisable to use butter for cooking chicken kebab - it neutralizes the unpleasant burnt taste that may appear.
  4. Chicken is pickled quickly, it will be enough of that time while you are preparing the coals and kindling the barbecue. It is strung on metal skewers, lightly greased with soy sauce and spread over the coals.
  5. To evenly cook the kebabs, you need to turn it periodically. The meat will be ready as soon as it becomes a uniform golden color.

For flavor, in such a barbecue marinade, you can add a little white wine - literally one or two tablespoons. You should not abuse it - a large amount of wine will make the chicken dry.

It is also important to remember that for cooking chicken, the heat from the coals should not be very intense - such tender meat quickly burns out.

Pork

Most often, when they talk about barbecue on the grill, they mean cooking them from pork meat. Moderately fatty pork is best, so usually a neck or ham is used. But with quality pickling, any part will do. It is necessary to avoid both too lean meat and very fatty.

Read also:pork kefir kebab - recipe

Almost any pork shish kebab marinade is suitable - you can safely experiment. In this recipe, we will consider the classic version, but do not dwell on it.

Ingredients:

  • pork - 1 kg;
  • turnip onion - 2 pcs.;
  • table vinegar 9% - 3 - 4 tbsp. l .;
  • ground pepper (black or red) - 0.5 tsp;
  • fresh herbs (dill, basil, coriander are good) - to taste.

How to cook:

  1. Cut the pork into medium sized pieces and the onion into rings. Stir and note that the onion should give juice. Add pepper and finely chopped greens.
  2. Prepare the marinade - mix vinegar with water (3 tablespoons per cup of water). Pour the shish kebab with marinade and carefully distribute it with spices, put under the press and leave in a cool place. The longer the kebab is pickled, the more intense it has, but don’t leave the meat longer than at night - an unpleasant sour taste may appear.
  3. After the meat is finished marinating, and the coals are ready, place the skewers on the grill and cook until the pork is covered with a delicious crust. Salt is added during cooking when the meat is no longer red.
  4. First fry the workpieces on very hot coals, and then, when they get a brownish tint, move them to where the heat is less. On each side, the meat is cooked for about 10 to 15 minutes, turning regularly.

The finished dish is eaten with a variety of appetizers from fresh and salted vegetables, it goes well with soft pita, lavash and fresh wheat bread.

Of fish on the grill

For cooking on open charcoal steaks of red fish on the grill are well suited. It has a bright taste, so you do not need to prepare a complex marinade.

Ingredients:

  • red fish, for example, salmon - 1 kg;
  • spices (white or pink pepper, chopped rosemary or marjoram) - 2 tsp;
  • olive oil - 2 - 3 tbsp. l .;
  • lemon juice for taste;
  • salt.

Cooking:

  1. Cut the fish into steaks 2 to 3 centimeters thick.
  2. Stir the oil with spices and evenly distribute the mixture over the fish blanks. Leave on for 30 - 40 minutes - just in such a time the brazier will catch fire.
  3. Put the prepared steaks on the grill and place them over the coals. The heat should not be too strong, so it is recommended to fry the fish after the coals are slightly cooled.
  4. The grill is periodically turned over. When the steak becomes rosy, it is salted and sprinkled with lemon juice.
  5. Typically, the cooking time for such steaks is no more than 20 minutes, on coals heated to an average temperature. Once the kebabs are ready, they must immediately be removed from the grill and serve.

A good addition to this dish is fresh herbs (cilantro, parsley), and garnished with grilled vegetables or potatoes.

Juicy Lamb Kebab

An interesting and very tasty barbecue made from lamb meat on charcoal. Almost any marinade is also suitable for it, but the lamb skewers soaked in wine vinegar with pepper are especially good.

You will need:

  • lamb (pulp) - 1 kg;
  • fat - 0.5 kg;
  • zira (cumin) - 1 - 2 tsp;
  • coriander, ground pepper - 1 tsp;
  • wine vinegar - 50 ml.

Cooking process:

  1. Cut the meat into small pieces, do the same with bacon.
  2. Mix lamb with spices and pour 50 ml of vinegar diluted in water into a large glass of water. If wine vinegar is used, less water can be taken. Leave the product to marinate for 5-6 hours or overnight in the refrigerator.
  3. String the meat on skewers and put it on the grill. Lamb coals should be well heated, but without fire.

In order to check the readiness of the lamb kebab, carefully remove one of the pieces and cut it with a knife - if the middle is pink, then the kebab is not ready yet.

For such a kebab, onions are best served separately in a marinated form. Pickles, spicy adjika, red sauces are good.

Beef Option

Beef requires a careful approach to cooking - meat can very easily become stiff and overdried. For cooking beef skewers, red wine marinade with balsamic vinegar is good.

Ingredients:

  • beef tenderloin or pulp - 1 kg;
  • onions - 2 pcs.;
  • a mixture of peppers - 1 tsp;
  • red wine - 150 g;
  • balsamic vinegar - 0.5 - 1 tsp.

Cooking method:

  1. Cut the beef into small pieces, mix with chopped onion in large rings and leave for a few minutes.
  2. Mix wine, spices and vinegar. Pour the meat with this mixture, mix and leave in the refrigerator overnight.
  3. Place the meat on skewers, alternating with onion rings. You can add tomato mugs on skewers.
  4. Fry the meat on the grill until cooked, the heat of the coals should be medium - over high heat, beef is very easy to dry.

Beef skewers served with vegetables, salads, potatoes - almost any side dish is suitable. Sauces are better to use red.

Several variations of popular pickles

So, we examined the main ways of cooking barbecue. In addition to the marinades proposed in these recipes, many others can be prepared.We will tell you how you can experiment with pickling meat.

  • In addition to the classic version using table vinegar, you can use apple and wine for pickling - they have a milder and more pleasant taste. A variety of vinegars go well with a mixture of peppers.
  • An unusual and fragrant marinade is obtained by adding sliced ​​kiwi or pineapple fruits. They can be grated or ground in a blender. They are better to use fresh fragrant herbs and white pepper.
  • An interesting way to marinate kebabs is in mineral water. For this, water and gas are mixed with turmeric and dried basil, a large amount of onion is added and the meat is poured with this mixture. Gas bubbles will create a delicate structure.
  • To prepare a Greek marinade, mix a glass of pomegranate juice with a small stack of strong alcohol (cognac or vodka). Marjoram or basil are added as spices, and fresh herbs can also be added.
  • Soft and tender meat is obtained using kefir marinade. To prepare it, mix 2.5% kefir with ground pepper, fresh herbs and dried garlic. It is better not to leave such a marinade for a long time - it can quickly deteriorate.

So, as you see, such a seemingly uncomplicated dish, like barbecue, provides a huge scope for imagination and creativity. Experiment and you will be rewarded with a delicious and juicy dish worthy of a festive table.

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