Before roasting meat on the grill, it must be marinated. Only then will it come out juicy and soft. Marinades mankind invented a lot. Some compositions allow you to pickle kebabs quickly, others act gently, some give juicy notes to the meat, some make it spicy. The marinade for kebabs with mayonnaise, according to gourmets, allows you to make the meat really tender, giving juiciness to even its low-fat species, such as chicken or beef. The taste of the finished dish will depend on what components will be added to the main ingredient.
Cooking Features
Mayonnaise marinade is relatively inexpensive, acts gently and effectively. It is suitable for any kind of meat, but best of all - for low-fat. Even an inexperienced cook will be able to marinate a kebab in it without spending a lot of time and effort. To get the best result, he will need to know a few important points.
- If you look at the composition of mayonnaise, you can find vinegar or lemon juice, vegetable oil. These components are already enough to pickle meat. The simplest version of the marinade is mayonnaise and onions. However, to enhance the properties of mayonnaise, you can add oil, vinegar, lemon juice or other acidic products. And such components as mustard, adjika, ginger, garlic will help give the meat a savory taste. When choosing a marinade recipe, you need to consider for which type of meat it will be used. If you are going to fry pork or lamb skewers, do not add butter or kefir to the marinade with mayonnaise, as they are fat by themselves, but for chicken and beef, the addition of these products will not be superfluous.
- The time of marinating kebabs in mayonnaise depends on the type of meat and on the specific composition of the marinating mixture. The fastest process occurs when the marinade contains vinegar or other acidic products. If you need to further accelerate the process, the onions are not cut into rings, but crushed on a grater so that more juice is extracted. In the fridge, the kebabs are marinated longer than at room temperature, this also needs to be taken into account.
- Before mixing with the marinade, the meat is cut into pieces suitable for frying kebabs. Considered the best pieces weighing about 50 g.
- It is not allowed to use aluminum cookware for marinating meat. This material releases harmful substances upon contact with acids.
- Mayonnaise consumption in pickling meat is never too big. If you mix the products well, a fat sauce will cover each piece, and that will be enough.
- If the meat is marinated for a long time on the kebab, it must be mixed from time to time so that the spices settled on the bottom again cover all the meat pieces.
There are many variants of mayonnaise marina, and each has its own advantages. Choosing a recipe, you can focus on your preferences, it is only important to consider what type of meat the kebab roasts.
Simple marinade recipe for kebab with mayonnaise
Composition:
- mayonnaise - 0, 4 l;
- onions - 0, 5 kg;
- seasonings for kebabs, salt - to taste.
Method of preparation:
- Wash the meat. Drain it with a towel. If necessary, peel off the films, remove the veins. Cut the product into pieces of about 4-5 cm. Place in a container in which you will marinate the kebabs.
- Sprinkle meat with spices, mix. Do not rush to add salt - it draws moisture from the meat, because of which it can become dry.
- Free the onions from the husk, cut into large rings, put them to the meat, stir it again.
- Pour the mayonnaise into the meat container, mix the products again. Many housewives prefer to stir with their hands, so the sauce covers the meat pieces better.
- Put the skewers in the fridge. An hour before frying it on the coals, salt the meat, mix it again.
Simple mayonnaise marinade is not fast-acting, so beef and lamb are usually not marinated in it. Chicken in it is enough to hold 1, 5-2 hours. In order to marinate pork in it will take 3-4 hours. The number of ingredients specified in the recipe is enough to marinate 2 kg of meat. If you plan to fry more or less kebabs, adjust the number of products in the appropriate direction.
Marinade for kebabs with mayonnaise, garlic and adjika
Composition:
- mayonnaise - 0, 25 l;
- garlic - 2-3 cloves;
- adjika acute - 5 ml;
- a mixture of peppers - 5 g;
- onions - 0, 2 kg;
- salt - to taste.
Method of preparation:
- Prepare the meat by washing it out, drying it with a kitchen towel and cutting into pieces suitable for frying kebabs.
- Onion, freeing from the husk, cut into rings.
- Put meat and onions in a container in which you will marinate them, mix.
- In a separate container, mix mayonnaise, adjika, garlic passed through a press, and a mixture of ground peppers.
- Pour the resulting sauce into a container of meat, mix it with your hands.
- Put the meat in the fridge, marinate it from 2 hours (if it is chicken) to 12 hours (if it is a skewer of beef). To marinate pork or lamb in cooked marinade, it will take about 4-5 hours. Do not forget to salt the skewers for 1-2 hours before frying.
Marinade made according to the above recipe is suitable for any kind of meat, but gourmets prefer to marinate mutton in it. The number of products in the recipe is indicated per 1 kg of meat.
Spicy marinade for kebabs with mayonnaise and ginger
Composition:
- mayonnaise - 0, 25 l;
- lime or lemon - 1 pc .;
- soy sauce - 20 ml;
- ginger root - 50 g;
- ground black pepper to taste.
Method of preparation:
- Put the prepared meat in a container for marinating.
- Wash lime or lemon, cut into round slices.
- Peel the ginger root, chop on a grater.
- Mix mayonnaise with soy sauce and grated ginger.
- Sprinkle the meat with pepper, add citrus slices to it, mix.
- Pour prepared mayonnaise-ginger sauce to the meat, mix again.
- Put the meat in the fridge for 2 to 10 hours depending on its type. Chicken is the quickest pickle, the longest is the wait for the beef to be ready.
Marinade can be used for any kind of kebab, but for lamb it is considered the least suitable. The number of ingredients in the recipe is enough to pickle 1 kg of meat.
Fast mayonnaise marinade for kiwi kebab
Composition:
- mayonnaise - 0, 4 l;
- Kiwi - 2 pieces;
- salt, spices - to taste.
Method of preparation:
- Wash, peel kiwi. Cut the fruit into small pieces or mash them in a blender.
- Mix fruit puree with mayonnaise.
- Roll the prepared meat in salt and spices, put it in a container with the prepared sauce, mix it with your hands.
A chicken marinated in the above composition can be fried in half an hour, pork in an hour. Lamb enough to marinate in it for 1, 5-2 hours, beef enough for 3-4 hours. It is not recommended to keep meat in the marinade with kiwi for too long, otherwise it will begin to creep away right in your hands. This fruit contains substances that actively break down meat fibers. The products listed in the recipe, enough for 2 kg of kebabs.
Marinade for shish kebab, cooked on the basis of mayonnaise, suitable for all types of meat. It turns juicy and tender.
