Keeping any meat in a kiwi marinade for too long is not worth it. The meat will lose its structure and become like minced meat. Do not neglect the advice and then the unique taste of kiwi marinade will win you over forever. The pickling time indicated in the recipes is optimal for each type of meat. Remember: less is possible, more is not. This is not a whim. This is advice that will help you gain a reputation as an excellent hostess.

For wine marinades, it is better to use dry varieties of red wines. Thanks to this wine, meat acquires a seductive color and aroma. In addition, even if you were sold not the most “fresh”, the marinade will save you from the extra stiffness of old meat.

Pork kebab with kiwi

Pork kebab with kiwi is easy to cook. Everyone who tastes such meat will ask you for this magic recipe.

Would need:

• pork tenderloin - 2 kg;
• onion - 5 pieces;
• kiwi fruits - 3 pieces;
• dry red wine - 3 tablespoons;
• mineral water - 1 cup;
• basil;
• thyme;
• rosemary;
• spices for barbecue;
• salt.

Cooking method:

1. Cut the meat into identical pieces of medium size. Fold in a bowl where you pickle.
2. Peel the onion and cut into half rings, thick "as your hand will take." Mash lightly so that the juice goes.
3. Add the onions to the meat. Sprinkle spices and salt to taste.
4. Pour red wine into the meat with the onion.
5. Peel and finely chop the kiwi.
6. Pour future kebab with mineral water and mix. The marinade should cover the pieces of meat.
7. Marinate at room temperature for 2-3 hours.
8.   Lay on the brazier tightly.

Beef kebab with kiwi and onion

Beef is known to be tough meat. This is so until you decide to cook beef skewers with. After all, the acid that is contained in the fruit will soften even old meat and make it juicy, tasty and aromatic.

Would need:

• beef pulp - 1 kg;
• onion - 2 pieces;
• kiwi - 2 pieces;
• tomato - 1 piece;
• salt.

Cooking method:

1. Prepare the meat. Wash, remove the membranes and tendons. Cut into medium sized pieces. Fold in a bowl where you pickle.
2. Peel the onion and cut into half rings. Mash up the juice.
3. Add the onions to the meat. Salt to taste.
4. Cut the tomato in arbitrary pieces.
5. Peel and slice the kiwi.
6. Add onion, tomato and kiwi to the meat. Mix well. The marinade should cover the pieces.
7. Pickle no more than four hours. Otherwise, the meat will turn into minced meat.
8. Place pieces of meat on the skewer so that a small gap remains between the pieces.
9. Grill to a beautiful crust. Checking readiness is easy: stick a knife or fork into the meat and, if the juice is clear, the meat is ready.

Juicy lamb skewers in kiwi

You can not miss the kebab from kiwi. Although this meat is considered ideal for barbecue, but not everyone can cook it correctly. Now you’ll be convinced that it’s easy to cook marinade for barbecue with kiwi and you don’t need to be a top class cook.

We will need:

• lamb flesh - 600 gr;
• kiwi fruit - 1 piece;
• lemon - 1 piece;
• tomato - 1 piece;
• onion - 1 piece;
• garlic - 3 prongs;
• a bunch of greens to your taste;
• sunflower oil - 0.5 cups;
• mineral water - 1 cup;
• salt;
• ground black pepper.

  Cooking method:

1. Shuffle. The marinade should cover the pieces.
2. Peel and finely chop the kiwi. Put to the meat.
3. Squeeze the juice from the lemon there. Add mineral water and oil.
4. Add chopped onion, tomato, garlic and herbs to the meat.
5. Finely chop the greens.
6. Peel and chop the garlic into thin slices.
7. On a tomato, make a cross-shaped incision and pour over boiling water. Remove the peel and break with a blender.
8. Peel the onions and chop them with a blender.
9. Wash the meat, remove the membranes and tendons. Cut into medium slices. Fold in a bowl.
10. Place pieces of meat on the skewer so that a small gap remains between the pieces.
11. Grill to a beautiful crust. Checking readiness is easy: stick a knife or fork into the meat and, if the juice is clear, the meat is ready.

Ingredients

• ham pork 1.5 kg
• onions 1 kg
• kiwi 3 pcs
• coriander 1 tsp
• ground pepper 0.5 tsp
• mineral water0.5 liter
• salt to taste
• coals for frying in sufficient quantities

Recipe

Ingredients for pork kebab with kiwi:

I bought a regular pork ham, not very fat. A few kiwi fruits, see to it that they are not overripe.

Kiwi preparation:

Kiwi peeling. Three on a coarse grater. It turns out the corresponding slurry, which is visible in the photo. Work with kiwi is better with gloves. Due to the high concentration of acid or the promised enzyme, this thing is very corrosive to the skin of the hands. Checked on yourself !!! This promises a lot ...

Preparing a Kiwi Marinade:

Onion cut into half rings.

Add it to the kiwi, introduce spices, salt.

We mash everything well, mix until the juice is extracted from the onion.

Pour in mineral water. We blow marinade on salt. It should be slightly salted. Remember that barbecue can be pre-salted. We soak the meat ... If necessary, add salt.

Meat cutting:

For what I like to cook kebab from ham, it is because the meat is very easy to cut into pieces of the required size. Actually, this is what we are doing.

Kebab soaking in kiwi:

Add the meat to the kiwi marinade. Mix well. We put in the refrigerator. According to popular belief, the pickling time is one hour. My meat stood for three hours, and maybe even a little more. Now let's see what came of it.

Coal preparation:

Pre-fire the coals. Shish kebab cannot be fried on fire, let it burn. And at this time we will string meat on skewers.

Meat after soaking in kiwi:

As you can see, the meat gave a plentiful juice. The meat consistency is really slightly different than usual. Well, as usual ... With different marinades, meat always turns out different.

Skewered meat:

It happens in nature. And with bricks in the background we give the corresponding color to the primitive dwelling of a primitive man who decided to fry meat at the stake. True, the primitive man did not have kiwi, this fruit was bred relatively recently. They strung meat on skewers.

Grilling kebab pork with kiwi:

Ready-to-fry coals are covered with a gray coating. We see in the photo. There is no fire.

We spread the skewers on the grill tightly to each other so that they keep heat.

We turn the skewers to evenly fry the meat on each side. Hold over the heat for about 30 seconds.

When the meat is a little caught in heat, we already calmly fry the barbecue until ready, turning it once every one and a half to two minutes.

And what result did we get !? Shish kebab turned out tasty, soft and juicy. For three hours, marinating nothing bad happened with the meat, I think it can be kept longer. There is definitely some kind of corrosive effect, you can experiment with time further. Such experiments will be in order not to miss, sign up.

FAQ:

“What recipe for kiwi marinade for pork barbecue can you recommend?”

- As you might guess, I added some mineral water to the marinade. There are reasons for this. In the future, I will definitely try without adding water to compare the results. Alternatively, water can be replaced with mayonnaise or vegetable oil.

“Why add kiwi to the kebab?”

- Yes, I did not focus on this point. As stated above, it is believed that kiwi contains an enzyme that breaks down meat. Thus, in fact, in the process of pickling, in essence, preliminary digestion of meat occurs, which makes it especially soft.

“How much put kiwi in barbecue?”

- According to the Internet, one fruit per half kilo of meat. I did exactly as recommended.

Exotic fruit recently began to be in demand during the preparation of marinades for meat. The article describes a variety of options that allow you to quickly and tasty pickle pork.

Fruit benefits

Kiwi is an exotic fruit with a pleasant sour taste and juicy green flesh. It contains a fairly large amount of vitamin C, as well as other beneficial substances. If you use kiwi to make marinade for pork shish kebab, then the dish will turn out to be incredibly juicy and tender. A special enzyme promotes the "sealing" of moisture inside the fibers, which provides similar taste qualities. In addition, the fruit gives a special fresh, piquant taste, and also helps to improve digestion.

It is necessary to choose a ripe fruit, which is quite soft, but at the same time, does not fall apart in the hands. Usually, it is recommended to cut the flesh into cubes or circles for cooking. Some recipes use fruit puree. You can make it using a blender or a regular grater.

Due to the fact that enzymes of an exotic fetus are capable of breaking down animal protein, there is no need to keep meat for too long in such a marinade. Only use the number of fruits indicated in the recipe. And the pickling time should only be as recommended by experts, otherwise there is a chance to get minced meat as a result.

Cooking steps

Pork kebab with kiwi can be prepared according to the following recipe:

• 1.5 kg of onions should be cut into rings.
• Cut the meat in the amount of three kilograms into pieces the size of a matchbox.
• A layer of onion and then meat are placed in the container at the bottom.
• Sprinkle with salt, seasoning for barbecue, pepper, parsley.
• Repeat the procedure until all pieces are laid out. Then tightly tamp the contents.
• Pour mineral water on top (1 liter).
• Leave on for 40-60 minutes. If you have time, you can pickle longer.
• Peel two kiwi fruits, cut into cubes.
• Add fruit to meat 20-30 minutes before the start of the roasting process. If overexposed, the pork will simply become loose. She will not stick on skewers and will fall off during cooking.
• Pork is cooked very quickly, served to the table with herbs, fresh vegetables.

Pork marinated with kiwi will be tender and aromatic. Therefore, the use of additional sauces is not necessary.

other methods

If desired, you can cook kebab pork with kiwi, the recipe of which is slightly different from the previous one.

For the preparation of marinade per 2 kg, the following ingredients will be required:

• 6 onions;
• 2 kiwi fruits;
• 200 gr. mayonnaise;
• Pepper, salt;
• Spices for barbecue;
• Bay leaf;
• Zira;
• Dill, parsley.

Mix all the ingredients in a saucepan with pork chopped into small pieces. Enough 20 minutes to quality pickle meat is not even paired. When stringing on skewers, you can supplement the kebab with pepper rings. This will give the dish an additional pleasant aroma. It is not necessary to string the kebab too tightly, it is better to leave small gaps for high-quality frying.

If desired, you can use another marinade for pork from kiwi. It looks like this:

• For two kilograms of meat you need to take one exotic fruit. Peel it, grate it in mashed potatoes.
• Beat one egg with salt and spices.
• Put pork slices, kiwi puree, beaten egg, and chopped onion in a container.
• Mix everything in order to evenly lubricate each piece, and then pour a glass of mineral water.

Whether you have a good barbecue will depend on the composition of the marinade used. If there are no products in it that soften meat and prevent protein folding during heat treatment, you can be sure that your kebab will come out hard and dry. Acids have the desired effect on the meat, so often vinegar or kefir are included in the composition of the kebab marinade. However, do not forget about fruit acids that have similar properties. Some of the fruits are even more effective than vinegar. These include kiwi. For this reason, marinade for barbecue with kiwi has recently become more popular. On the one hand, it is universal, as it helps to soften any meat, on the other hand, it has many recipes that allow you to choose the composition that is most suitable for the type of meat that you use. In the piggy bank of recipes it will not hurt to have notes on the preparation of kiwi marinade for different types of meat. In this case, the spontaneously arising desire to fry kebabs will never catch you by surprise.

Cooking features

Cooking kebabs is an art, but everyone can comprehend the basics of mastery. After all, there are not so many secrets, and the rules for choosing meat for barbecue and its marinating are simple enough to follow. Following the advice of professionals, you will never cook a hard and dry kebab - it will always be juicy and tender.

• First of all, for barbecue you need to choose the right meat. Whether it is lamb, pork, beef or poultry, it does not matter. Only quality is important. You should not buy meat that has a stale appearance, an unpleasant odor, hoping that in the process of pickling all microbes will be destroyed. It is impossible to make delicious kebab from spoiled meat. In addition, the risk of poisoning them will continue after keeping it in the marinade.
• Even quality meat for barbecue should not be taken if it has been frozen. When defrosting, even in the most ideal conditions, its structure will inevitably change and it will become drier. If this does not play a significant role in braising, it can be critical in roasting on coals. So preference should be given to fresh or chilled meat.
• Despite the fact that kiwi greatly softens meat fibers, it is better to take meat of young animals for barbecue. In any case, it will be softer and tastier, cook faster, preserving the juiciness.
• Usually, meat is cooked for barbecue for a long time, from 3 to 10-12 hours. However, when using marinade with kiwi, it must be significantly reduced. Marinating meat with kiwi 1-2 hours is enough. If you hold the meat in this marinade for more time, it will be so soft that it will spread in your hands and turn into porridge.
• Do not marinate meat in barbecue in aluminum dishes. This rule is relevant not only when using kiwi marinade. Any other composition containing acidic products will cause a reaction with aluminum, as a result of which harmful substances will be released. Therefore, marinated meat for barbecue in glass, ceramic, enameled containers, as well as in stainless steel dishes.
• Soft meat is not necessarily juicy. The task of the cook when marinating meat for barbecue is not only to soften it, but also to preserve its juiciness. For this reason, it is not necessary to immediately put salt in the marinade: it draws liquid from the products. You can salt the meat immediately before stringing the pieces on skewers.

When choosing a kiwi kebab marinade, pay attention to what type of meat it is intended for. In this case, the finished dish will have the most harmonious taste.

Kiwi pork marinade

• pork tenderloin - 2 kg;
• onions - 0.5 kg;
• kiwi - 3 pcs.;
• dry red wine - 50 ml;
• mineral water with gas - 0.25 l;
• dried basil, thyme, rosemary - to taste;
• seasoning for barbecue, salt - to taste.

Cooking method:

• Prepare the meat for pickling. To do this, wash the pork tenderloin, dry it with paper napkins, cut into pieces weighing about 50 g.
• Mix dried herbs with barbecue seasonings. Pour the aromatic mixture into the dishes with meat. Mix it well so that herbs and seasonings fall on each piece.
• Peel the onions. Cut it into rings about 3-4 mm thick. Crush with your hands and add to the meat. Shuffle.
• Peel the kiwi and cut into small pieces. Put to the meat and mix gently, distributing the kiwi as evenly as possible.
• Mix the mineral water with wine and fill the meat with the resulting liquid.

Marinate pork in a composition prepared according to this recipe at room temperature for 1.5–2 hours. Half an hour before the end of this period, salt the meat and mix. Remember that overexposing meat in a kiwi marinade is just as undesirable as underestimating - and in either case the consequences will not be most pleasant.

Kiwi marinade for beef

• beef pulp - 1 kg;
• onions - 0.25 kg;
• kiwi - 2 pcs.;
• tomato - 150 g;
• salt, black pepper - to taste.

Cooking method:

• Wash the beef pulp, pat it dry with a towel, cut into 4-5 cm pieces.
• Remove the husks from the bulbs, cut them into thin half rings. Remember that the onions give juice, and put it in the meat.
• Pour pepper into a bowl of meat, mix, evenly distributing pepper and onion.
• Pour the tomato over boiling water, peel it. Wipe the pulp of a tomato through a sieve or chop using a blender.
• Peel the kiwi and mash it too.
• Mix the chopped kiwi with tomato puree. Be sure to pour the released juice into this mass.
• Add fruit and vegetable puree to the meat, mix it well so that this mixture covers each piece.

Marinate beef in the resulting composition must be a little longer than any other meat, namely 2.5-3 hours. Keep it at this time is better in the refrigerator. No other marinade will allow you to prepare beef for roasting on charcoal as fast as marinade with kiwi.

Lamb marinade with kiwi

• lamb - 1.5 kg;
• kiwi - 2 pcs.;
• lemon - 2 pcs.;
• tomatoes - 0.3 kg;
• garlic - 5 cloves;
• onions - 0.3 kg;
• fresh herbs - 100 g;
• vegetable oil - 0.2 l;
• mineral water - 0.5 l;
• salt, spices - to taste.

Cooking method:

• Wash the meat, cut into pieces suitable for barbecue. Fold in a pan or bowl.
• Peel the onion, cut each onion into several parts, put in a blender bowl and turn into mashed potatoes.
• Peel and chop the kiwi with a blender, mix with onions.
• Make cross-shaped incisions on the tomatoes, dip them in boiling water for a minute, cool and clean. Break the tomato pulp with a blender, combine with onions and kiwi.
• Crush the garlic in a bowl of fruit and vegetable puree.
• Add oil, mineral water, spices. Mix well.
• Pour the resulting mass of meat. Stir so that the marinade covers each piece.

After an hour and a half, the meat can be salted, mixed and started to string on skewers. Chop greens to sprinkle with ready-made kebab. If desired, it can also be added to the marinade, in which case the meat will be even more flavorful.

Kiwi marinade for chicken kebab

• chicken fillet - 0.8 kg;
• onions - 0.5 kg;
• bell pepper - 0.25 kg;
• kiwi - 1 pc.;
• ground pepper and coriander, salt - to taste.

Cooking method:

• Wash the chicken fillet, dry it, cut into large pieces.
• Peel the kiwi, cut into 4 parts, mashed with a blender.
• Peel the onions, cut each into 4 parts, chop with a blender, mix with kiwi puree.
• Wash the pepper, remove the stalk and seeds. Grind the pulp with a blender, combine with onions and kiwi.
• Add spices to the kiwi and vegetable puree, mix.
• Pour the chicken pieces with the marinade, leave for an hour. Salt the meat before you string it on skewers, not earlier.

Keep chicken in a kiwi marinade for more than an hour. According to the same recipe, turkey can be pickled, but in this case, the pickling time should be increased to 1.5–2 hours.

Marinade for barbecue with kiwi allows you to prepare meat for frying on charcoal very quickly. This is a good option if the desire to have a picnic in nature arose spontaneously in you. It is only important to learn the basic rules of marinating meat for barbecue and choose a recipe suitable for the meat that you are going to fry.

Another one kebab recipe with kiwi. Inspired, I decided to cook today delicious chicken skewers. Fortunately, the warm autumn weather has a pleasant outdoor recreation. We will cook barbecue marinade with kiwi, soy sauce and honey. According to the same recipe, you can safely cook turkey skewers. It turns out very tasty!

Chicken kebab recipe:

2 chicken carcasses (1.5 kg)

6 kiwi fruits

2 tbsp soy sauce

4 onions

red pepper

black pepper

1 tsp honey

2 tsp universal seasoning rollton

1 tsp salt

How to marinate chicken skewers:

For cooking delicious chicken kebab   cut the carcass into pieces the size of half a palm. We need breasts, hips and wings. The back is not useful. I usually don’t remove the skin from the chicken, although this moment, of course, is not for everybody.

Wash my onion, clean and cut into thick rings.

We clean the kiwi from the skin. 2 kiwi with a fork, mashed in mashed potatoes, the rest cut into half rings.

To prepare chicken kebab marinade, put onion, kiwi, salt and spices in the dishes with chicken. Combine honey with soy sauce and add to the marinade.

We leave the chicken to pickle max for 1 hour, because such chicken kebab marinadesoftens meat very quickly.

We lay the chicken tightly on a wire rack with onions and kiwi slices. You can add slices of tomatoes or eggplant. We install the grill on the grill so that its height above hot coals is about 20 cm. We cook the chicken on coals, constantly fanning it, for about 12 - 15 minutes. It is not worth it to overdo the meat.

Delicious Chicken Kebab   ready! As I wrote earlier, similarly you can cook turkey skewers.