How to deliciously marinate meat for barbecue in 10 minutes
Summer is in full swing. We all often go to sunbathe, swim, and just relax in nature during our free time from work. And, as a rule, we always take with us a grill, skewers and marinated meat. What kind of holiday outside the city or at the dacha with company and without barbecue? But, unfortunately, it is not always possible to properly prepare and marinate the meat so that the most delicious kebab will turn out.
I would like to share with you a recipe for marinated meat, which I have been using for 20 years. Believe me, this kebab has never left anyone indifferent. Therefore, when gathering in company, all my friends and family have trusted me to prepare meat for many years.
Ingredients
For a delicious kebab (1.5 kg) you will need:- Meat. It is preferable to take pork neck, because... it has layers of fat. The fattier the meat, the juicier the kebab will be.
- 2-3 onions.
- Salt, seasonings (I take a mixture of peppers or ground black pepper, khmeli-suneli, seasoning for barbecue, sometimes I add seasoning for meat).
- Important! You definitely need to look at the composition of the seasonings, because... They often come with MSG. I am for naturalness)
- Half a lemon.
- Sparkling water.I most often take bonaqua or aquamineral, because... They have good carbonation, and a lot depends on this.
Do not forget to prepare a bowl in which a clean and intact bag will be placed (as in the photo).
The ingredients are ready, so you can get started.
Preparation
I wash the lemon and cut off half. I peel the onions and cut them into rings. I cut the meat into large enough pieces so that each piece contains fat.
Cooking shish kebab
At the bottom of the bag (which is placed in a bowl) I lay out a thick layer of meat.
Next, add salt (to taste - if you like it saltier, add more salt, but you can do without it at all, since seasonings also contain it), sprinkle with spices.
After that I squeeze lemon juice on top. It is important not to overdo it, otherwise the meat will be sour later. Half or even a little less should be enough for 1.5-2 kg of kebab.
After I’ve done everything, I lay out the onion rings.
And so I repeat each layer. Meat – salt, spices – lemon – onion. Exactly in that order.
When all the meat has been placed, I lift the edges of the bag, add about half a half liter bottle of sparkling water to this amount of shish kebab (it is important that it has just been opened), expel the air from the bag with my hands and wrap it.
That's it, the meat is ready.
Shish kebab marinated in this way can be grilled on the grill either after 2 hours or after 24 hours. Of course, the longer the meat is marinated, the more tender it will be, but even after a couple of hours everyone will happily attack it.
By the way, if you suddenly planned a trip to barbecue, your meat is ready and for some reason everything went wrong, then you can absolutely safely put it in the freezer and defrost it before your next trip.
Fresh vegetables, zucchini and peppers on the grill, baked eggplants and herbs are ideal for this kebab.
Bon appetit!
