Marinating meat before cooking it on coals is necessary, otherwise it will not have time to fry inside, burnt outside. During marinating the meat fibers soften, so that the product is quickly roasted while remaining juicy. Usually, vinegar and other acidic products are used to soften meat fibers, but not everyone likes the pronounced sour taste, which acquires meat because of this. The use of carbonated water will reduce the amount of acids in the marinade or even completely abandon their use. Gas bubbles will destroy the structure of the meat product, making it soft and soft, thereby coping with the main task. Marinade for shish kebab with mineral water is suitable for any kind of meat, but to a greater extent - for pork and chicken. When marinating beef or lamb mineral water plays the role of an auxiliary ingredient, the main role is given to vinegar, wine, lemon juice and other components that are more aggressive than soda.
Cooking Features
Even an inexperienced cook will be able to prepare a marinade based on mineral water, but to get the expected result, he will need to know a few things.
- If you pickle meat in mineral water without enhancing its properties with acids, then it will take 12 hours to cook pork kebab and 6 hours to cook chicken kebab. Strengthening the main component with acids, you can marinate pork for 4-6 hours, chicken for 2 hours, but you still have to leave the beef or mutton in such a marinade for the night.
- Not any mineral water will be suitable for making marinade. Healing drinks containing a significant amount of mineral salts will draw moisture from the meat and give it a certain taste, because of which the kebab may turn out to be dry and with unexpected notes. For the marinade use only table water. The degree of its carbonation also matters. It is better to give preference to highly carbonated mineral water, in a pinch, you can use medium-carbonated water.
- When marinating for a long time, it is advisable to replace the marinade with fresh ones, as gas bubbles breaking the meat fibers run out over time and keeping the meat in plain water becomes meaningless.
- Before you put the meat in the marinade, it must be cut into pieces the size that is needed for cooking kebabs. Usually make pieces weighing about 50 g.
- It is not recommended to salt the marinade immediately, as salt contributes to the drawing out of liquid from the products. It can be added to the marinade an hour before you grill the skewers.
A marinade made from half a liter of mineral water is usually enough to marinate 1 kg of meat. Before cooking the marinade, it is advisable to calculate how many ingredients are required for the amount of meat from which you plan to make a kebab.
Classic marinade recipe with mineral water and onions
Composition:
- mineral water of medium or high carbonation - 1 l;
- onions - 0, 3 kg;
- refined vegetable oil - 50 ml;
- bay leaf - 2 pcs .;
- spices for meat, salt - to taste.
Method of preparation:
- Free the onions from the husk, cut into large rings. Remember him with your hands a little, so that he will pour out the juice.
- Place prepared meat in a container in which you will marinate the kebab. The dishes should not be made of aluminum, since this material forms harmful substances upon contact with acids, and the acid is contained not only in vinegar, but also in fruits and vegetables, including onions.
- Sprinkle meat with spices, drizzle with oil, and mix it with your hands so that seasoning covers each piece evenly.
- Add onion rings, mix again. Place laurel leaves on top. Fill the meat with mineral water.
- To speed up pickling, you can set a pressure from above.
Marinate pork 10-12 hours, chicken - 5-6 hours. An hour before the readiness do not forget to salt. Keep meat in the fridge during marinating. For beef and lamb marinade made according to this recipe is not considered appropriate.
Marinade for any kind of meat with mineral water and wine
Composition:
- mineral water (highly carbonated) - 0.5 l;
- dry red wine - 0, 5 l;
- onions - 0, 5 kg;
- spices for meat - to taste.
Method of preparation:
- Prepare meat (1, 5-2 kg) by washing, drying, clearing films and other unwanted areas. Cut into pieces about 4-5 cm in size. Fold in a bowl.
- Free the onion from the husk, cut it into rings or half rings, not too small.
- Crush the onion with your hands so that the juice stands out.
- Put the onion to the meat, sprinkle it with spices, mix well.
- In a separate container, mix the wine and mineral water. Mineral water should be highly carbonated and just open.
- Fill the meat with the learned mixture and put it in the fridge.
Beef and lamb marinated with wine and mineral water should be left for at least 5-6 hours, pork will be ready for roasting on coals after 1, 5-2 hours, chicken - in 40-60 minutes.
Marinade with mineral water and vinegar for kebabs
Composition:
- mineral water - 1 l;
- table vinegar (9 percent) - 80 ml;
- onions - 0, 5 kg;
- salt, seasonings for barbecue - to taste.
Method of preparation:
- Onion, peeled, cut into small rings.
- Mix the mineral water with vinegar.
- Mix the prepared meat with spices. Add onion to it, mix.
- Fill the meat mixed with vinegar with mineral water and leave for a few hours in a cool place. An hour before the end of marinating, add salt and mix.
Chicken in this marinade is cooked for 2 hours, pork - 3-4 hours, lamb - 4-5 hours, beef - 6-8 hours.
Marinade with the addition of mineral water allows you to pickle meat for shish kebab without the use of vinegar and other acidic products. If you mix sparkling water with acids, you get a composition in which the meat marines faster than usual. Marinade on mineral water is suitable for any kind of meat, you just need to find the right recipe.
