If you want to get a tender and juicy kebab, the meat must be marinated. Every hostess knows this. However, if it comes to choosing a marinade, each will offer its own version. Among the existing recipes, marinade for shish kebab with vinegar occupies a special place. It is traditional and most popular. In addition, it is difficult to find a marinade that will just as effectively soften the meat and at the same time cost as cheap. In addition, there are so many recipes for marinade with vinegar that everyone will be able to find the one that suits his taste and is ideal for the chosen type of meat.
Cooking Features
Finding a good marinade recipe for meat is half the battle. One must also be able to choose the right meat, pickle it properly and fry it. Moreover, the stage of marinating is especially important, since it depends on him how soft and juicy the kebab will be, whether you eat it with pleasure or throw it away, not being able to chew hard and dry pieces.
- Frozen meat for barbecue is not suitable. Even if you defrost it properly, letting it thaw in the refrigerator, its structure will be broken and it will never become as juicy as it was before it was frozen. If it is not possible to purchase completely fresh meat, pay attention to the cooled products. Almost certainly you will find in the store what you need.
- In order for the kebab to be very tender, preference should be given to the meat of young animals. This is especially true of beef, which is not easy to soften. The meat of a young animal can almost always be distinguished by its color, shade of fat, and fiber size. If the meat is dark, has a yellowish fat and large fibers, it belonged to an adult animal. Such meat must be marinated longer, but even in this case, the kebab from it turns out not enough tender.
- It is not possible to pickle meat in a shish kebab in any container. It is all about the material from which the dishes are made. The problem is that almost all marinades for kebabs, in particular marinade with vinegar, react with aluminum, as a result of which substances unsafe for health are formed. For this reason, it is impossible to take aluminum dishes for marinating meat on kebabs. You can replace it with dishes made of stainless steel, enameled, glass or ceramic. Almost certainly you will find a suitable container in your kitchen.
- Marinades for shish kebab with vinegar can have a different composition, and almost always salt and spices are included in the recipe. Spices and seasonings are usually added directly to the meat before dipping it in the marinade. Salt the same meat in the last turn, about an hour before you will fry kebabs. Otherwise, the salt will pull out the liquid from the meat and the kebab will come out dry.
- Vinegar must be diluted before pouring meat on it. If you first pour the meat with vinegar, and then pour it with water, the vinegar will be distributed unevenly in it. Because of this, the meat in some places will turn sour, and in some places it will hardly marinate.
- How much meat to keep on a kebab in a marinade with vinegar depends on the size of the pieces and the type of meat. If the pieces are of standard size (about 4-5 cm each), then the chicken in the composition with vinegar is marinated for about 3 hours, lamb and pork - about 4-6 hours, beef - 8-10 hours. If you slightly exceed this time, nothing terrible will happen, but it is undesirable to reduce it. However, keeping meat in the marinade for more than a day should not be in any case, as it will soften too much.
Knowing the above rules, you can easily marinate any meat for a shish kebab according to your favorite recipe, and you will get a shish kebab soft and juicy.
Classic marinade recipe with vinegar for kebab
Composition:
- meat - 1, 5 kg;
- onions - 0, 2 kg;
- acetic essence (70 percent) - 10 ml;
- water - 0, 2 l;
- vegetable oil - 50 ml;
- seasoning for kebabs - 20 g;
- salt - to taste.
Method of preparation:
- Wash the meat well, dry it with a kitchen towel. Remove films and veins, cut into pieces of approximately 50 g.
- Peel the bulbs, cut them into not too thin rings.
- Add seasonings and onion rings to the meat, stir.
- In a separate container, mix the oil and vinegar essence, dilute this mixture with water.
- Pour the meat, mix.
- Cover the meat container with a plate that is slightly smaller than the diameter of this container. Top with a jar of water.
- Remove all this structure in the refrigerator for 6-8 hours.
Usually, according to this recipe, marinate for pork shish kebab, but this marinade is suitable for any other meat. So it can be called universal.
Marinade with apple cider vinegar for pork kebab
Composition:
- pork - 2 kg;
- orange - 1 pc .;
- garnet - 0, 5 pcs .;
- honey - 10 ml;
- mustard - 10 ml;
- dried granulated garlic - 5 g;
- apple cider vinegar (6%) - 50 ml;
- salt, seasonings - to taste.
Method of preparation:
- Prepare the pork by washing, drying and slicing the desired size.
- Put mustard and melted honey in a separate container, stir them by adding garlic and seasonings.
- Remove the grain from the pomegranate, put it in folded gauze, squeeze the juice, combining it with honey mustard mixture.
- Squeeze the juice from the orange, rub it in the zest. Put all this in the same container, where mustard, honey and pomegranate juice are already located.
- Pour apple vinegar there and stir.
- Pour the marinade over the meat, stir and leave in the fridge for 5-6 hours.
Kebabs cooked in a marinade with apple cider vinegar and fruit juice, honey and mustard, have a unique savory taste and aroma. The recipe is significantly different from the traditional, combining a classic approach with a modern one.
Marinade with balsamic vinegar for lamb kebab
Composition:
- lamb - 1, 5 kg;
- balsamic vinegar (3 percent) - 150 ml;
- garlic - 1 head;
- cane sugar - 20 g;
- hot peppers - 1 pc .;
- salt - to taste.
Method of preparation:
- Wash the lamb, blot it with a towel, cut into pieces.
- Wrap the garlic in foil and place in the oven. Bake it at 200 degrees for 20 minutes. Remove, unfold, disassemble into cloves, remove the garlic pulp from them and mash it with a fork.
- Pepper wash. Cut into rings, removing the seeds from them.
- Add sugar to garlic, pour vinegar and stir.
- Set the mixture on low heat and boil 5 minutes after boiling.
- Place the pieces of pepper over the mutton and mix. Pour marinade and leave for 3-4 hours.
When you fry lamb marinated in garlic-vinegar marinade, it will be covered with delicious icing. Such a kebab will have not only a beautiful look, but also a noble taste. Such marinade will be expensive, but the result will justify the costs.
Marinade for shashlik with wine vinegar and soy sauce
Composition:
- chicken or turkey fillet - 1 kg;
- wine vinegar (3 percent) - 100 ml;
- soy sauce - 100 ml;
- water - 100 ml;
- garlic - 3 cloves;
- onions - 100 g;
- bay leaf - 2 pcs .;
- salt, seasonings - to taste.
Method of preparation:
- Cut poultry in pieces of about 40-50 g.
- Peel onion, cut into thin half rings. Remember them to stand out juice, put to the meat, stir.
- Pour into seasoning meat container, stir again.
- Cut the garlic into thin plates, add to the meat.
- In a separate container, mix vinegar, soy sauce and water. Fill the poultry meat with liquid. After 2-3 hours you can fry the kebab.
A marinade made from vinegar and soy sauce is suitable for any meat, but its taste is in harmony with poultry meat.
Marinade for kebabs with vinegar is considered a classic. You can use table vinegar, apple vinegar or wine vinegar, as well as vinegar diluted with water. To prevent the meat from becoming sour, you do not need to add extra vinegar. If the marinade is small, it is better to pour some water.
