Hot, aromatic, deliciously cooked barbecue - dish number 1 on the festive feasts of many nations. In the Caucasus, as is customary, it is prepared from lamb, in Europe and Russia, pork and chicken are preferred. But few have tried veal kebabs. With proper cooking and the condition of the first freshness of meat, it turns out to be incomparably juicy and tender.

How to marinate veal skewers

For proper preparation of veal, you will need both a good marinade and preliminary preparation of meat.

For a delicious barbecue you need:

  1. Use only fresh veal. Frozen and fresh meat will not work.
  2. Cut the meat into identical pieces of medium size.
  3. Do not overload. Even a small amount of excess salt will dry the meat.
  4. Do not use coniferous wood for a bonfire.
  5. The meat is strung along the fibers.

Veal for barbecue is pickled in different ways, the following recipe is referred to the traditional version.

Ingredients:

  • veal tenderloin - 2 kg;
  • vinegar (wine) - 180 ml;
  • onions - 0.7 kg;
  • sunflower oil - 50 ml;
  • salt - 0.5 tbsp. l;
  • bay leaf - 5 pcs.;
  • allspice - 7 pcs.;
  • Shish kebab seasoning.

Stages of preparation:

  1. Rinse the meat, if necessary, remove the film, cut into medium pieces (no more than 5 cm), place in a deepened container.
  2. To the prepared veal add pepper, bay leaf, salt and seasoning. Rub the spices thoroughly into the pulp so that the meat is well saturated with them.
  3. Chop onion rings, combine with meat. Leave to marinate (7-8 hours).
  4. Season marinated veal with vinegar, oil. Stand for about an hour.

Grilled veal skewers on a fire, regulating the process. The prepared meat will be delicious golden color, when it is cut, transparent juice appears.The meat will be more flavorful if cooked with onions.

A quick recipe with vinegar in the oven

Acid preservatives are often added to veal barbecue marinade: lemon, wine, vinegar, etc. The meat is more juicy and soft. Veal will be tender even in the oven, if you pickle it in vinegar.

Products:

  • veal flesh (preferably tenderloin) - 1 kg;
  • vinegar (9%) - 2 tbsp. l .;
  • onion - a pair of heads;
  • seasonings.

How to cook:

  1. Rinse the pulp, clear of veins and film, cut into medium pieces of the same size.
  2. Chop the onion rings.
  3. Combine prepared ingredients in one bowl. Mix well with your hands.
  4. Add vinegar and seasonings. Veal should be infused for about an hour.
  5. Skewer skewers on wooden skewers. Cook at a temperature of 180 degrees, before the meat gets a golden hue and when cut, it will let transparent juice.

During cooking, barbecue periodically pour the remaining juice. So the meat will be more juicy.

Cooking with kefir

Adding kefir to veal kebab marinade preserves the juiciness of meat, gives tenderness and emphasizes the taste of the product. The longer you keep the veal in the kefir marinade, the more successfully the kebab is cooked.

Components:

  • veal - 2 kg;
  • kefir;
  • onions - 0.7 kg;
  • Fresh cilantro - a small bunch.

Read also:pork kefir kebab

How to cook:

  1. Cut the meat into medium pieces. Put in a deep container.
  2. Chop onion rings. Combine with veal.
  3. Add spices and kefir.
  4. Marinate the meat and leave it under load in the marinade overnight.
  5. When frying, pour with warm water.

Serve cilantro and your favorite side dish to the barbecue.

Siberian veal skewers

Veal cooked according to this recipe is difficult to dry and spoil.

Of the ingredients you will need:

  • veal flesh - 3 kg;
  • onions - several large heads;
  • Bay leaf;
  • allspice;
  • tomato paste - 100-150 ml;
  • vinegar - a couple of st. l .;
  • lemon juice;
  • White wine.

Cooking step by step:

  1. Wash chilled meat, cut into medium pieces.
  2. At the bottom of the pan, line a layer of whole peas. The next layer is from bay leaves.
  3. Chop the onion rings and put on top of the leaves.
  4. Put meat on the onion, season it. Spread layers in order until the end of the products. The final layer is onions and lavrushka.
  5. Pour in tomato paste and vinegar marinade. Put the kebab under a heavy press, stand for 24 hours.
  6. Remove the press, transfer the barbecue to another container (without liquid, pepper and laurel).
  7. Add lemon juice and wine to the pickled meat. Let it brew for about two hours.

A special marinade makes meat so tender that even a lay person can cook it.

Juicy calf meat with kiwi

Kiwi is used to soften meat, soak it with its own juice, so that the veal becomes soft, piquant and juicy.

Ingredients:

  • veal (pulp) - 2 kg;
  • onion - 5 pcs.;
  • kiwi - 5 pcs.;
  • sparkling water - 2 tbsp .;
  • spice.

Step by step cooking:

  1. Cut the onion into rings.
  2. Prepare the veal.
  3. In a bowl, combine pieces of meat with onions, season with spices and soda.
  4. Maintain a barbecue for several hours.
  5. Mash the kiwi with a fork, add to the veal half an hour before frying.
  6. Leave a few kiwi mugs for roasting on a skew along with meat.

Veal kebab recipes are enough to satisfy the taste preferences of even the most avid gourmets. And you can try to cook meat in several ways and highlight the most successful option. Surprise yourself and loved ones with new culinary discoveries!

Similar:More from the author: