Marinades For Shish Kebabs: Not Mayonnaise And Not Vinegar

Warm company, meat flavor, cozy smoke of a fire, nature - the ideal of summer holidays with a delicious barbecue and a bright vegetable palette. Marinades and sauces for amazing shish kebabs are incredibly many: very simple, not at all detracting from the true taste and texture of meat, complex multicomponent, refined and sharp, saturated and piquant. Characteristic Georgian, mysterious spicy oriental, tender, extraordinary. For crispy succulent wings or a somewhat dry, needy, brisket, unpretentious pork of light stiffness of beef, a fat expressive lamb and a demanding preparation, but amazing game. And with all the variety of types of meat, ways of roasting, sauces and supplements, most prefer a traditional softening with vinegar or onion - a mayonnaise marinade, slightly flavored with a typical seasoning for everyone and everything.

Whether such a limited choice is good. Vinegar, especially if you overdo it, definitely kills the taste. At the same time, vinegar induces thoughts on the freshness and quality of the selected meat, inappropriate for rest. Even if the pork "talked" yesterday, the aftertaste of vinegar will force you to doubt this. Mayonnaise is just plain trivial, besides, it's not a secret that this store product, when heated, breaks up into products that are not too edible in the end. Maybe it's time to depart from mayonnaise traditions or acetic imperative softening and move on to other tasty and varied, useful marinades that will accentuate and complement the true taste of meat, its aroma, its exquisite texture, extinguishing a note of stiffness or dryness.

A delicious and effective marinade does not have to be multicomponent, complicated or expensive. Mineral water is available. Its bubble structure perfectly softens, and piquancy and flavor variety will add spices, herbs at will and preference. Such meat becomes juicy and natural, just alive, returning to the elements of primordiality, a thirst for prey and satisfaction from hunting. Much better, more useful, more interesting than vinegar is lemon juice. It should not be used in its pure form, it must necessarily be dissolved with mineral water. This marinade can be supplemented with an eastern sweetish note, adding a bit of citrus (orange, tangerine) juice or honey. And when frying a citrus shish kebab a little sprinkled with grated zest. Very refined, delicate, noble meat is obtained in pomegranate sauce. The sauce is simple - pomegranate juice and kiwi paste, which need very little, not more than one average fruit by 2-2.5 kg. This marinade perfectly removes excess fat, for example, lamb or pork, and veal makes juicy, deliciously tender, gives a subtle mixed flavor of refined meat.

We can not forget about kefir - tomato traditions in marinating shish kebab. Kefir marinade is suitable for any meat, it is simple, but much tastier than mayonnaise. About shish kebab, marinated in tomato juice or fresh sliced tomatoes, they say that once you try, no other frills do not want. It is noteworthy that tomato softens meat, but does not allow it to creep, delaminate, lose shape. It turns out strong and juicy pieces with amazing crust and piquant aroma. From onion gruel it turns out an acute original marinade, for it the onion is ground (meat grinder, blender), and the meat is marinated under oppression. Extremely exquisite marinade with pineapple juice. In addition to the juice should be added soy sauce, garlic, a drop of pepper or hot sauce, honey.

And, certainly, it is impossible not to mention alcoholic marinades, however, if a picnic is planned not for children. Alcoholic marinade refers to high-speed and reanimate sauces. In wine, for example, you can marinate meat even after freezing, it will become juicy and touchingly fresh. In a wine marinade, meat should not be kept for long, otherwise it can get sour.