Marinade for barbecue with vinegar: recipes and cooking secrets

Delicious kebabs remain favorites among all dishes. Soft and at the same time juicy meat can not leave anyone indifferent, but few know how to make kebabs correctly. There are many nuances of their preparation, which set this very unique taste. One of them is a marinade, in which meat will be pickled. You can safely say that half the success depends on a correctly made marinade, in which the ingredients and their amount are combined. There are a lot of ways to prepare the marinade and in almost all of them vinegar is invariably present. It is the most affordable and effective in softening meat. If, depending on preferences, seasonings, fruits and spices are added, then vinegar will remain an indispensable ingredient. In this case, not only table vinegar is used, but also apple or balsamic.

Classic version

The classic marinade recipe for barbecue with vinegar consists of a minimum of ingredients:

• meat - 1 kg;
• onions - 700 g;
• vinegar - 50 g;
• water - 100 g;
• vegetable oil - 25 g;
• spice.

Cooking process.

1. Dry the meat and cut into large pieces. If desired, remove excess fat and bones.
2. Cut peeled onions into large rings. Send it to the meat and mix. Sprinkle with spices and pour oil.
3. In a separate glass, combine water with vinegar. Pour the meat, mix everything well, cover tightly with a lid and remove for 4 hours.

Vinegar and Kiwi Kebab Marinade

If there is very little time for marinating meat, kiwi will come to the rescue. It softens the meat in the shortest time possible. To cook kebabs with kiwi you will need;

• meat - 2 kg;
• vinegar –55 g;
• water - 55 g;
• Kiwi - 3 pcs.;
• onions - 700 g;
• spice;
• salt.

Cooking process.

1. The washed and dried meat is cut into pieces.
2. Divided kiwi divided into 4 slices and put to meat. Add spices, chopped onion rings.
3. Combine water and vinegar in a separate bowl and pour meat.
4. After an hour, you can start cooking.

Lamb skewers with vinegar and lemon

Lamb is one of the most healthy varieties of meat. Kebabs from it are the most delicious, despite the specific smell of the meat itself. You can neutralize it with a lemon. To make lamb skewers you need:

• lamb - 1 kg;
• vinegar - 35 g;
• lemon juice - 40 g;
• onions - 600 g;
• vegetable oil - 35 g;
• spice.

Cooking process.

1. Dry the washed lamb and cut into pieces.
2. Combine lemon juice, vinegar and oil in a separate container.
3. Pour meat with marinade, sprinkle with spices and mix.
4. Put onion cut into large rings to the meat, kneading so that the juice stands out.
5. After 3 hours the meat will be ready.

Lamb skewer balsamic vinegar marinade

The recipe for this marinade is a little expensive, but it lives up to all expectations. Shish kebab is obtained with a crispy crust on the outside and juicy inside. In addition to the amazing taste, such a barbecue has an attractive appearance and looks much more appetizing. Required Products:

• lamb - 1 kg;
• balsamic vinegar - 100 g;
• garlic - 1 head;
• sugar - 15 g;
• chilli peppers - 15 g;
• salt.

Cooking process.

1. Bake the whole garlic in the oven for 20 minutes, wrapping it with foil. Do not remove the husk. After time, remove the pulp from the cloves and knead with a fork.
2. The dried mutton is dried and cut.
3. Wash the pepper and cut into thin rings.
4. Sprinkle the pulp of garlic with sugar, pour vinegar and boil for 5 minutes on the smallest fire.
5. To the meat add slices of pepper, pour everything with marinade and mix well. After 4 hours, the meat is ready for use.

Barbecue marinade for poultry with soy sauce

Another variant of marinade with vinegar. For barbecue from poultry meat wine vinegar will be more harmonious to use. Required Products:

• turkey fillet (chicken) - 3 kg;
• wine vinegar - 150 ml;
• soy sauce - 150 ml;
• water - 150 ml;
• garlic - 9 cloves;
• onions - 600 g;
• laurel leaves - 4 pcs.;
• spice;
• salt.

Cooking process.

1. Dry the washed fillet and cut into large pieces.
2. Peel and wash the onion in thin circles. Add to the meat and mash it so that the juice stands out.
3. Chop the garlic and send to the meat along with the spices.
4. Separately combine vinegar, water and soy sauce. Pour the meat with the resulting marinade and leave for 3 hours.

Since the bird fillet is tender on its own, vinegar should be added 3%. If the marinade is not enough, add water, not vinegar. Due to such a marinade with vinegar, kebabs turn out a little sharp.

Pork skewers in marinade

In the marinade for barbecue, you can use apple cider vinegar. So that the pork kebab meat was soft, you can add another orange and pomegranate. They will not only not spoil the meat, but also give a piquant and unusual taste. Required Products:

• pork - 1 kg;
• orange - 100 g;
• pomegranate - 50 g;
• honey - 7 g;
• mustard - 7 g;
• apple cider vinegar - 25 g;
• spice;
• salt.

Cooking process.

1. Dry the washed pork and cut into pieces.
2. Separately combine mustard with honey and add all the spices there (chopped garlic is good).
3. Squeeze the juice from the orange and pomegranate and combine with the honey mixture, pour with vinegar. There, grate a little orange peel and mix. Marinade for pork kebab with vinegar is ready.
4. Marinate the meat and cover with a tight lid. Remove for a couple of hours.

The recipe for this marinade uses fruit juice, but you can add chopped orange slices to the meat itself. Zest should be added very little so that bitterness does not appear.

Pork vinegar and mayonnaise marinade for pork

Kebab marinade with vinegar can be diluted with mayonnaise. It helps soften the meat, but muffles its taste. For barbecue in such a marinade, you must:

• pork - 3 kg;
• mayonnaise - 120 g;
• mustard - 50 g;
• vinegar - 55 g;
• onions - 1.3 kg;
• cooled boiled water - 500 g;
• spice.

Cooking process.

1. Cut the washed meat into pieces and season with mayonnaise and mustard.
2. Separately combine vinegar with water and pour meat. Add spices.
3. Peel and chop onions into large half rings. Send to the meat, mashing for juice.
4. Close the lid tightly and hold for 3 hours.

A simple option for marinating pork skewers

You can marinate pork for barbecue in one mayonnaise. This method is the easiest and fastest, but the most harmful. Therefore, it is better to make mayonnaise at home. For pork barbecue in mayonnaise you need:

• pork - 2 kg;
• egg yolk - 3 pcs.;
• onions - 800 g;
• mustard - 40 g;
• vinegar - 10 g;
• vegetable oil - 45 g;
• spice.

Cooking process.

1. Cut the washed and dried pork. Sprinkle with spices.
2. Chop the onion into half rings and put in the meat. Mash to highlight juice.
3. While the onions and meat are marinated, separately combine the remaining ingredients and beat in a blender for 5 minutes. Pour the meat with sauce and make sure that each piece is in the resulting mixture.

1. Leave the meat in the sauce for 2 hours.

The easiest way to cook kebab marinade

When using a minimum of ingredients, the taste of meat remains full. If you pick them up correctly, you can emphasize the taste of meat. The simplest marinade for barbecue with vinegar can be made from readily available products:

• meat - 1 kg;
• vinegar - 25 g;
• water - 25 g;
• onions - 600 g;
• black pepper;
• salt.

Cooking process.

1. Cut the washed and dried meat into pieces.
2. Add peeled and chopped onions.
3. Sprinkle with pepper and salt.
4. Separately combine water with vinegar and pour the mixture onto meat.
5. Remove marinated for 3 hours.

Useful tips for making delicious kebab

At first glance, it seems that there is nothing complicated in the preparation of marinade for barbecue. In order not to spoil the meat for sure and know how to make kebab tasty, you need to remember the following subtleties and follow them.

• Salt is added 5 minutes before cooking, as it draws moisture from the meat. The remaining spices are added at the very end.
• The meat should be chosen fresh and young.
• Shish kebabs cannot be marinated in aluminum dishes, since vinegar reacts with this metal, due to which harmful substances are released.
• Do not use thawed meat.
• The more onions, the tastier the kebab.
• Vinegar in a barbecue marinade is best diluted with water so that it is evenly distributed.
• The container where the meat is pickled should be tightly closed with a lid and crushed with a heavy object.
• The stiffer the meat, the longer it should stay in the marinade (but no more than 20 hours).
• Seasonings and spices interrupt the taste of the meat itself, so you should not abuse them.
• Vegetable oil should not always be added to marinade with barbecue vinegar. It gives fat content, so if the meat itself is fatty, you should not use it (for example, it should not be added to pork at all).
• You can not overdo it with vinegar, because if there is too much of it, the meat will become dry.
• Red pepper also dries meat.
• Black pepper is better to add peas.