Kebab with vinegar - 9 quick and tasty recipes

To get a tender and juicy kebab, meat should be marinated. One of the leading and traditional positions among housewives is vinegar-based marinade. After all, it is this inexpensive ingredient that contributes to the most effective effect on the product.

Classic pork barbecue marinade with vinegar

To cook a barbecue with vinegar, you need to start cooking the day before frying the meat.

For a traditional recipe you need:

• onions - 3-4 pcs.;
• vinegar 9 - 0.1 l;
• water - 0.2 l;
• salt, pepper - to taste.

Phased production:

1. Cut the pork into small pieces up to 50x50 mm.
2. Peel the onion and cut into rings - up to 5 mm.
3. Mix all ingredients with spices thoroughly with your hands.
4. Dilute vinegar with water in a ratio of 2: 1. Liquid pour meat.
5. Leave in the cold for 10 hours.
6. Pickled pieces can be fried and served hot.

It is not recommended to use oil for marinade, because pork meat is a fatty product.

How to marinate meat with onions

Thanks to a component like onion, fried meat is rich and juicy. It is not worth it to fry the onion itself on a fire in order to avoid an unpleasant bitterish taste if it accidentally burns. It is allowed to serve pickled onions to barbecue.

To prepare a juicy kebab in a marinade with onions you need to use:

• 1200 g of pork neck;
• 4 tbsp. l vinegar
• 1 tsp Sahara;
• spices to taste.

Step by step recipe:

1. Rinse chilled meat thoroughly.
2. Cut the main ingredient into small pieces.
3. Add spices and evenly distribute them throughout the meat, carefully mixing by hand.
4. Peel the onion and chop it. Add to the dishes with meat.
5. Separately dilute vinegar with water in a ratio of 2: 1.Pour into a bowl.
6. Add granulated sugar.
7. Mix the ingredients well.
8. Leave at room temperature for 60 minutes. Then refrigerate for marinating for 12 hours.
9. The meat is fried on smoldering coals. This is done by periodically turning the skewers and pouring the dish during the frying process with water, wine or beer at will, in order to avoid burning the meat.

The readiness of the dish is determined by cuts. The juice that stands out must be a transparent color.

Mayonnaise Recipe

Another ingredient that helps soften meat is mayonnaise; vinegar is also present in its composition. When baking, the meat does not dry out due to the balance of the marinade. This marinade for barbecue with vinegar is used in the preparation of pork, chicken and mushrooms on the grill.

Essential Ingredients:

• meat - 1000 g;
• mayonnaise - 0.1 kg;
• Dijon mustard - 0.1 kg;
• onion - 3 pieces;
• salt and pepper.

Step-by-step preparation:

1. Rinse and dry the meat with paper towels.
2. Cut the main ingredient into small cubes.
3. Peel and cut the onions in rings, kneading them to obtain juice in the marinade.
4. Season the pork evenly with spices.
5. Mix with mayonnaise and mustard.
6. Cover tightly and leave to infuse for at least 5 hours.
7. The meat is strung tightly on skewers and baked until golden barrels are obtained.

It should be remembered that mayonnaise is quite salty, so you do not need to add a large amount of salt to the marinade.

Piquant marinade with apple cider vinegar and onions

When using apple cider vinegar for a marinade, it should be borne in mind that the taste of meat is quite specific for prolonged infusion of meat in it. With the help of malic acid, the meat fibers are loosened quickly, which makes it possible to penetrate the rest of the marinade elements.

For quick pickling you will need:

• 1000 g of pork meat;
• 4 onions;
• 1 bunch of green onions;
• 0.1 l apple cider vinegar;
• 1 lemon
• 3 tomatoes;
• spice.

Phased production:

1. Rinse and dry the pork. Cut into small pieces.
2. Mix with spices to taste in an enameled bowl.
3. Peel the onions. To give the juice back, grate half on a coarse grater and mix thoroughly with the main component.
4. Squeezed juice from lemon with vinegar add to the marinade, mix.
5. Cut the remaining 2 onions into rings and cover them with the whole composition.
6. Cover tightly. Insist 2-3 hours.
7. When frying, it is recommended to string pieces of meat on skewers, alternating with rings of tomatoes and onions.

When serving barbecue in vinegar with onions, sprinkled with finely chopped green onions, if desired.

Do not mix the bulk with onion rings during the pickling process, as they may become too soft under the influence of apple cider vinegar.

Cooking on mineral water

Thanks to mineral water, meat fibers are well loosened. The taste is amazing.

Essential Ingredients:

• pork neck - 3000 g;
• mineral water - 1000 ml;
• vegetable oil - 2 tbsp. l .;
• onions - 1 kg;
• salt pepper.

Cooking:

1. Rinse, dry meat, get rid of films and cartilage.
2. Cut the pork, pour into an enameled pan.
3. Chop onion, salt and pepper, mix.
4. Pour mineral water.
5. Insist for 12-16 hours in the refrigerator, tightly covering.
6. Before frying meat, the mineral water must be drained.

Serve the finished dish with or without onion, if desired.

Pickle meat in tomato juice

This marinade recipe is intended for quick pickling.

Necessary components:

• meat - 0.5 kg;
• onions - 0.2 kg;
• 4 tsp hops-suneli;
• 2 tsp dry basil;
• 1.5 tbsp. tomato juice;
• salt pepper.

Cooking:

1. Cut the onion into rings, put on the bottom and crush to get juice.
2. Cut the pork into small pieces. Place in a bowl of onion.
3. Season with spices and tomato juice.
4. Stir, cover from above with a press (plate) and a lid.
5. Insist in the refrigerator for 4-5 hours.

Ready grilled meat is served hot on the table, it turns spicy and soft.

With olive oil

Juicy and aromatic skewers are obtained by marinating meat with olive oil.

For cooking you will need:

• 1 kg of pork;
• 0.1 l of olive oil;
• 3 onions;
• bay leaves, salt, ground black pepper, a mixture of dry herbs to taste.

Step by step cooking:

1. The washed meat is cut into identical small cubes.
2. Peel and finely chop the onions.
3. Mix all the ingredients, season evenly with spices.
4. Cover tightly.
5. Insist meat in the marinade is recommended in a cold place for about 6-8 hours.

This is a simple Soviet recipe that involves frying on the grill or in a stone oven.

With soy sauce and lemon juice

When using this recipe, it is worth marinating the meat in an enamel or glass dish. It is important not to use aluminum, as one of the components is sour lemon juice.

The following components are used for cooking:

• any kind of meat for barbecue - 1000 g;
• onions - 4 pcs.;
• seasoning and spices to taste;
• 0.1 l of soy sauce;
• juice from ½ lemon.

Step by step cooking:

1. Cut the prepared meat into small pieces.
2. Season with spices, mix thoroughly.
3. Cut the peeled onions in half rings, press down with your hands to get the juice.
4. Stir all the ingredients, pour over lemon juice and soy sauce.
5. Leave to marinate in a cold place, tightly lid the dishes.

It is recommended to marinate pork for 3 hours with soy sauce, lamb - 4, beef - 6. Poultry meat will be ready after 2 hours.

Original Kiwi Marinade

In the absence of time for pickling and the desire to cook soft juicy meat on the grill, there is another original component for the marinade - kiwi, which helps to instantly loosen the fibers for penetration of spices.

Ingredients for the dish:

• 1200 g pork neck;
• 1 kiwi
• 1 onion;
• 0.1 l of mineral water;
• 6 tsp soy sauce;
• 1 chicken egg;
• salt and spices.

Step-by-step recipe execution:

1. Chop the meat into pieces.
2. Peel onions and kiwi, chop coarsely.
3. Place onion, kiwi, egg and soy sauce in a blender. Beat until smooth.
4. Season the salted and pepper meat with the marinade chopped on a blender, mix thoroughly.
5. Marinate for 1-2 hours.
6. Roast skewers on the grill. Before serving, place the finished dish in the dish and cover with foil for several minutes.

Serving pork skewers with vinegar or other dressings is recommended to the table in a hot form with bread, pita bread, baked vegetables and herbs.