Picnics in nature are a very popular type of recreation. For citizens, this is a rare opportunity to breathe air, move around and enjoy food cooked at the stake. One of the invariable attributes of suburban outings to the forest or to the country is barbecue. For its preparation, you can use any meat: pork, lamb, veal or chicken. Some people prefer to cook this dish with fish or seafood; it is also very tasty.
To get the kebab well, it must be well marinated. To do this, use a lot of different recipes, each cook even has their own little secrets. If there is no experience in cooking this dish, then before
marinating the meat for barbecue 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 markets and shops, it is not difficult
to buy ready-made
pickled meat for barbecue . But what is cooked with one’s own hand always tastes better, so it’s better not to be too lazy and do everything yourself in advance.
The classic recipe for marinating meat for barbecue in vinegar
This preparation method is most suitable for pork, because beef can become stiff, and chicken, on the contrary, is too tender to use such concentrated acid. One and a half kilograms 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 half a kilogram), peppercorns, bay leaf and salt to taste. If the meat is harsh, you can add a spoonful of mustard. In general, for a barbecue it is best to use the neck of the pig. But another pulp is also suitable, however, in this case, the finished dish may turn out to be rather dry.
Before pickling meat for barbecue, you need to cut it into pieces that will be large enough to remain juicy, but not so much that they are subsequently raw.
Onions must be peeled and cut either into rings or segments, as convenient. Then they mix meat with it, add salt and distribute it evenly throughout the mass (the main thing here is not to overdo it). Marinade is prepared separately. The water is combined with vinegar, mustard and spices are added, after which they are poured with meat, mixed and put under oppression for an hour (a three-liter jar of water is suitable). After this time, the mass is mixed (you can try if there is enough salt, add it if necessary) and put in the cold for another 3-4 hours, and then you can safely go to nature.
How to marinate kebab meat in wine
This cooking method can be used for lamb, beef or pork. For 2 kg of meat, take 5 large onions, one and a half glasses of dry red wine, salt to taste and any spices. After cutting the meat and onions as in the previous recipe, they are placed in an enameled pan in layers, each sprinkled with salt. Then they pour wine and put it in a cool place, periodically mixing. Barbecue can be grilled after 8 hours. It turns out that this method requires more time than using vinegar, but the finished dish will be softer and juicier.
How to marinate kebab meat in mayonnaise
In general, real gourmets and connoisseurs of this dish categorically do not recommend using such recipes. Allegedly, mayonnaise destroys the structure of the fibers and makes the dish "cotton". But this effect is felt only after 5-6 hours, and barbecue can be fried literally an hour after the start of cooking. So for those who do not have time for a full-fledged marinade, you can recommend just salt the meat, add spices and mix with mayonnaise. The chicken is especially tasty.