Many people mistakenly think that cooking is quite difficult. In a way, this is so, because beef meat is stiffer and harder than pork and chicken. To make the beef soft, tasty, juicy, it is important to consider several aspects. First of all, it is the right choice of meat, because it will depend on it quite a lot.

The second and also equally important factor in the preparation of beef skewers is the choice of marinade. The number of barbecue marinades is so huge and diverse that it’s hard to say what is the most delicious barbecue marinade. Barbecue can be cooked more sweet, sour, salty or spicy. Today, marinades for beef kebabs cooked on kefir, soy sauce, tomato (tomato sauce, ketchup or tomato paste), vinegar, pomegranate juice, wine, in kiwi marinade are popular.

Just imagine how many different marinade options can be obtained by combining certain products. Thirdly, to get a soft and juicy beef skewers, you need a longer time marinating meat than any other. The longer the beef stays in any of the above marinades, the more juicier it will be.

Today I want to show you how to cook delicious and soft beef kebab according to a step by step recipe with photo.

Ingredients:

• Beef - 2 kg.,
• Soy sauce - 100 ml.,
• Ketchup - 200 ml.,
• Spices: a mixture of dried Provence herbs, paprika, turmeric, curry, suneli hops,
• Onions - 4-6 bulbs

Soft and juicy beef skewers - recipe

Cooking beef skewers begins with the preparation of the marinade. Pour soy sauce into the bowl in which the marinade will be prepared.

Add ketchup.

Now add the spices. A set of spices for marinating beef on a barbecue can be the most diverse. Depending on the qualitative and quantitative composition of the spices, the taste of the kebab itself will depend to a large extent. Beef kebab marinade is most often added with spices with a rich aroma. This time I used paprika, turmeric, curry, suneli hops, a mixture of dried Provence herbs for meat. If desired, you can add coriander, black pepper or a mixture of peppers, nutmeg.

Since the marinade for beef kebab is prepared on the basis of soy sauce, we do not need to add salt to it. It remains to mix the marinade so that it acquires a uniform consistency.

Soft and juicy beef skewers. A photo

Marinade beef shish kebab is the most delicious so that the meat is soft come out if you follow the tips that will be given below.

We all love to go out with friends to barbecue in the countryside. Often we buy beef meat for barbecue, but, as a result, the barbecue comes out so-so, not juicy. And all this is due to ignorance of the rules for preparing a good marinade for beef kebab, as well as the wrong choice of elements of the marinade and, often, its main component.

What can and cannot be done and used during the preparation of beef barbecue marinade

• No need to use vinegar, especially 9%. This will make your kebab dry and stiff.
• Mayonnaise will make kebab very soft, but at the same time very harmful for your body, therefore, it is better not to take it as the basis of the marinade.
• Calculate the amount of all the ingredients of the marinade in such a way that it is enough to cover with the top all the meat available for barbecue.
• To make the beef softer, and the kebab tastier from it, you just need to beat off the meat a bit before marinating.
• Choosing beef is the one where you can see the least number of veins, as well as the one with a lighter shade.
• Use wood from fruit trees to make barbecue. This will give the meat a pleasant touch. Moreover, it is not harmful to the body, such as cooking kebabs on coals from conifers.

• It is best to grease the skewer with sunflower oil before you start dressing beef on it.
• Barbecue marinade should not be poured. Better use it to water the meat while it is cooking over the coals.
• To make the beef juicy, it can be coated before cooking with sunflower oil. In this case, the beef will turn out juicy and, at the same time, with a crispy crust.
• When pickling meat, it is best to crush it on top with something heavy. In this case, the meat will be pickled better.
• On skewers, meat is always worn along the fibers.

Beef BBQ marinade recipe with pomegranate juice

Ingredients:

• Beef - 3 kilograms. Best to take a tenderloin.
• Pomegranate juice - 1.5 liters (juice should always be taken with the calculation of 0.5 liters per kilogram of meat).
• 5 large onions.
• Ground black pepper.
• Salt.

• Peel and chop the onion rings.
• Wash and chop the beef, separating the veins.
• Make a mixture of salt and black pepper, which grate the meat.
• Lay onion and meat in layers in an enamel pan. Let it brew for 45 minutes.
• Pour pomegranate juice into the pan. If it is not enough to cover all the meat, add water.
• Put the marinated meat under the press in the fridge overnight.

Beef kebab marinade with red wine

Ingredients:

• Beef - 3 kilograms (per 6 people).
• 2 kilograms of onions.
• A head of garlic.
• Dry red wine - 800 ml (calculated as 200 ml. Per 750 grams of beef).
• Salt.
• Red hot peppers.

• Crush the garlic and mix with salt and red hot pepper.
• Cut the beef into medium-sized pieces and gently beat.
• Grate the meat with a garlic mixture and let stand for 15 minutes.
• Add chopped onion to the beef and mix.
• Pour wine into the pan and, if the meat is not completely covered with marinade, add a little water.
• Cover the pan and press down with something heavy.
• Put the meat in the refrigerator for 12 hours.

Marinade beef skewers are the most delicious so you can cook the meat yourself, following all the rules and adhering to all the proportions indicated in the recipes. Do not forget that the most important point is the choice of meat. Beef should not be red - this means that the meat is old and therefore will be tough.

Hello. Spring came and the weather became noticeably warmer. I live in Central Asia and we can say that at the moment it is very warm and even hot. So, in the light of this, my friends and I went out to the countryside the other day — to rest. It turned out to be a very hot day - in the afternoon the thermometer showed a little more than 30 degrees Celsius. It’s too early to swim, as the water is still not warming well, but for a good rest in the fresh air, now we have the best time.

In general, we left the city, away from city noise and bustle. The question of what to cook with us, of course, was decided immediately. What can be a rest without barbecue? On that, they decided that the main course would be pork kebab. The rest did not bother either. They took vegetables with them for salads and for okroshka, a variety of drinks, snacks, they took from home, already ready-made.

Barbecue meat we marinated the day before. In my opinion, this is convenient from several angles: everything is at hand at home and pickling barbecue in the kitchen is more convenient - this is first. Secondly - the meat is pickled much better and, therefore, the kebab is tastier and juicier. The third plus is that upon arrival at the place of rest, you will have other troubles: for example, you will need to decompose, collect and chop wood, prepare salads.

How to marinate pork so that the kebab is soft and juicy

Surely everyone at least once in my life tried to cook this dish. Someone tastes good the first time, but some do not immediately. It all depends on what recipe you are cooking and who is cooking.

To begin with, the preparation of barbecue is a male occupation. By no means do I want to offend women, but still I think that most will agree with me. Honestly, I have never seen a woman by the grill. You must admit that preparing firewood and lighting a fire is not a female occupation at all. And the process of frying too. Ladies, no offense!

So, the entire cooking procedure can be conditionally divided into several stages: marinating, preparing the barbecue and frying. However, these three steps are also divided into several steps:

1. For marinating, you need to choose and chop the meat correctly, prepare all the necessary ingredients and marinate the meat in the correct sequence.
2. Brazier preparation is the choice of fuel (firewood) and, accordingly, the brazier itself.
3. Grilling kebabs is one of the most important steps with a lot of subtleties and nuances that must be taken into account.

How to choose meat for barbecue

To cook barbecue, the first thing you need to buy meat. And to make it tasty and juicy, you need to get the right meat, regardless of what you cook it from: be it pork, beef, chicken, lamb or fish. The main thing - initially very responsibly to the choice of products.

I don’t think that you can make a tasty dish from an old piece of meat that was lying on the counter. And that is regardless of how you pickle it. The maximum that can turn out is a shish kebab “Friendship” - chewed it to your neighbor. Of course, you can add kiwi to the marinade or something else that contains acid, which simply makes the meat look like a chewed rag. Believe me - this is not entirely correct.

To avoid this, it is advisable to take only fresh (not frozen) meat - this is the first. For pork skewers, the ideal option would be to buy a pork neck, but with the right approach, it will work out very well from other parts too - this is the second.

As for the quantity, you can easily calculate it from a simple formula: 0.6 kg is enough for 1 adult man, 0.5 kg for a woman, 0.3 kg for a child. If you plan to go on a picnic, as we did, then take a little more. After all, everyone knows that in the fresh air the appetite is played out in earnest. Adhere to the principle - it is better to stay than not.

To which slices to cut the meat so that the kebab is not dry

Now let's figure out how to chop pork. Too small pieces will turn out dry, like crackers. Having cut it too large, it turns out that by the time the meat is charred on the outside, inside it will still be raw. Much more depends on the fire, but we will talk about this a little later.

So, the most suitable size will be about 5 by 5 cm. It is not necessary to measure with a ruler. Look at the eye and try to cut into identical pieces along the fibers. Thus, the kebab is cooked evenly. We figured out the meat, move on.

What ingredients to use and in what sequence to add them to the marinade

There is no clear set of ingredients for the preparation of barbecue. It all depends on personal preferences. What they can’t marinate for this dish: they are kefir and tomatoes, marinated in soy sauces, vinegar, fruits and juices, pomegranates, mineral water, wine and beer, they add a wide variety of spices, onions and even mustard.

You can try everything and choose the best for yourself. I tried different marinades. And you know what I can say? They are all good in their own way. The main thing is not to overdo it with the selected spices and everything will be “buzzing”.

and a recipe to boot. I advise you to read.
Regarding when to add the ingredients and in what sequence everyone has their own opinion on this matter. Personally, I do this:

1. In chopped meat, first add coarsely chopped onions, carefully squeezing the juice out of it with your hands.
2. Following me is salt.
3. Then peppers - paprika and black ground
4. Spices to taste - which ones I like (I try not to add)
5. Next bay leaf and sunflower oil

This sequence is for the simplest recipe, but it happens a little differently, depending on what you are going to pickle the future kebab on. So let's now consider several options for preparing this favorite dish.

How to cook delicious pork skewers. Top 7 kebab marinade recipes to keep the meat soft and juicy

What is the secret of tasty, soft and juicy kebab? The answer is simple - in fresh meat, proper marinade and good frying. We figured out the meat above. Now let's take a look at 7 recipes for a good marinade to get a dish that you want to cook again and again.

  Barbecue in vinegar marinade. How to cook vinegar marinade

Acetic marinade is the most common, but they do it all differently. This is the simplest, one might say classic, recipe of all that I know of, and about which I read and heard. There is nothing superfluous. Everything is quite simple and easy. It turns out very tasty. Try it and I think you will like it too.

What do you need:

• Pork neck - 5 kg.
• Diluted vinegar 9% (per 100 grams of vinegar 200 grams of water)
• Bay leaf
• Black pepper (peas)

Cooking:

And so, everything is simple and easy. No wonder they say: “Everything ingenious is simple!”. Cook and enjoy.

  How to cook kebab in your own juice with lemon

A good recipe for marinade with lemon. The barbecue is very tasty, with a pleasant aroma and a special note in the taste that the lemon gives.

Ingredients:

• Meat - 2 kg.
• Onions - 1.2 kg.
• Lemon - 2 pcs.
• Pepper

How to cook:

1. Cut the meat into pieces.
   
2. Cut the onion into half rings.
   
3. Next up is lemon. Pour boiling water over it and cut into small slices.
   
4. Getting to the pickling. Lay the meat in layers in a deep dish, then pepper, salt, put the onion and lemon, squeezing the juice from the last two a little.
   
5. Repeat step 4 with all the remaining meat.
   
6. Crush thoroughly with your hands so that the lemon and onion give juice.
   
7. Cover and leave for 6-7 hours.
   
8. The marinade is ready, it's time to start frying.

  Pork skewers on a mineral water

Marinated pork with mineral water is an excellent solution for obtaining soft and juicy kebabs in a short time. Everything is done quite simply. Let's figure out the cooking procedure.

What is needed:

• Pork - 3 kg.
• Onion - 6 medium onions
• Bay leaf
• Ground black pepper
• Seasoning to taste

How to cook:

1. Cut the pork into equal pieces. Solim.
   
2. Finely chop the onion, put in a bowl and salt to give juice.
   
3. Knead the onion with your hands. Add 3-4 bay leaves to it.
   
4. Spread the meat in this bowl. Sprinkle with pepper and seasonings (I personally do not add seasonings).
   
5. Mix well.
   
6. Pour meat with carbonated mineral water.
   
7. Cover with a film and leave at room temperature for 1.5-2 hours.
   
   

   If there is time, then it is better to send it to the refrigerator for 5-6 hours, so it will be even better.

8. We prepare the fire and after the necessary time has passed we begin to fry.

  Kefir barbecue marinade

When I first cooked this recipe, I did not take into account one important point - kefir should not be sour. As a result, no one began to eat cooked barbecue. Therefore, take non-acidic kefir. The meat will be very tender and tasty. Yes, and be sure to send the future barbecue to the pickle in the refrigerator so that the kefir does not turn sour. You never know ...

Ingredients:

• Meat - 2.5 kg.
• Kefir - 1.5 liters.
• Onions - 1 kg.
• Ground bay leaf
• Ground pepper

Cooking:

1. We rinse, dry and cut the meat.
   
2. In a separate bowl, chop the onion in half rings and crush a little.
   
3. Pepper meat and onions.
   
4. Add ground lavrushka to both “containers” (leaves can also be used)
   
5. Combine the onion with pork, mix.
   
6. Now fill this whole thing with kefir and mix well again.
   
7. Cover and send to the refrigerator for 8-10 hours.
   
8. Salt the meat 1 hour before frying.
   
9. Kefir marinade is ready. You can fry kebabs.

  Tomato marinade recipe

If you like vegetables cooked over a fire, then this recipe will be to your taste. Let's cook kebab with tomatoes. In addition to the fact that you will have vegetables fried over a fire, the meat will also turn out to be very juicy and tender, because during frying from tomatoes, juice is secreted, which is soaked in barbecue.

If during cooking you prefer to grease the meat with marinade, then this is not necessary, as everything happens by itself. Give it a try. I’m sure you will like it.

Products:

• Pork - 1.5 kg.
• Tomatoes - 700 gr.
• Onions - 500 gr.
• Table vinegar - 0.5 cups
• Ground pepper (black, red)

How to cook:

  Shish kebab in tomato juice

Probably many have heard and even tried to cook a marinade with the addition of tomatoes. Have you tried to season meat with tomato juice? If not, be sure to try. Kebab soaked in juice. acquires a bright red color. The result is very appetizing and, most importantly, delicious.

If there is no juice, then it’s nice to add tomato, which is added to the roast, to the marinade instead. Surely many canned it for the winter. For 2 kilograms of meat, a half-liter jar of tomato will be enough. Personally, I add tomato more often than juice. A matter of taste.

What do you need:

• Pork neck - 2 kg.
• Onions - 0.9 kg.
• Mixture of peppers
• Tomato juice

Cooking:

  Classic barbecue marinade recipe

I present to you the easiest way to marinate. Here we will not use anything superfluous, but the result will be just as good, and maybe even better. This is probably the very first recipe by which they began to cook kebab.

The recipe is good in that you only need to buy pork, and everything else can be found in the kitchen. In time, it also turns out pretty quickly. An ideal way if you don’t have time to wait until the meat is ready to fry.

Ingredients:

• Meat - 1.5 kg.
• Onion - 1.5 kg.
• Pepper

Cooking:

  Rules for frying barbecue on the grill

Decided to cook barbecue on the grill? Then I want to tell you what kind of firewood to use, which barbecue is best suited for this and how to cook on it correctly.

A good brazier should have:

1. Holes for oxygen access. They are on the side or on the bottom of the barbecue. Both options are not bad in fact.
2. Thick walls, since it is thick walls that maintain the temperature at the right level.

As firewood, a birch or oak is suitable. The best option would be fruit tree firewood. They will give the dish a unique flavor. The most ideal option would be a vine. But not every vineyard grows, so use what you have.

In no case do not take into account the acacia, mountain ash, poplar and all conifers. Not only will the taste of the dish spoil, but you can also spoil your health pretty much. In the process of burning, these trees secrete tar, which are very harmful to the body. Also, do not throw plastic and polyethylene products into the fire. They are also very harmful.

The fire should completely burn out. After that, you can “spread” the coals throughout the barbecue and wait until it is slightly covered with ash. Now is the time to start cooking barbecue.

The distance from coal to meat should be about 15 centimeters. This is the best height for making barbecue. Put the meat on the fire. And when to turn over? Listen to the meat. As soon as the meat begins to "grind" from the side of the fire, the fat drips onto the coal and a smoke is so pleasant for the smell that it is necessary to turn the meat over. If you turn it over in time, then the meat will never burn. Cook the meat evenly on all four sides.

The whole frying process is approximately 10-12 minutes. If you cannot determine whether it is ready or not by eye, then use a knife. Make an incision and see how it looks inside. The main thing is not to dry the kebab. Inside, it should be light pink in color, with light gray edges and a golden brown on the outside. The flowing juice must be transparent, and the aroma is unique. Only then is the kebab considered ready.

  How to cook kebab in a jar

Did you know that you can cook kebab without coal, firewood, smoke and without barbecue directly in the house. Of course, it will not be one hundred percent the same as we used to cook in the open air, but still. What to do if there is no opportunity to go out into the fresh air, and the soul desires barbecue? An oven and an ordinary can come to the rescue.

You can use the marinade any that you like best - there are no special rules.

So, you decide on the marinade yourself, and I will only give you recommendations on how to cook barbecue in a jar.

That's the whole cooking procedure. In my opinion, it is best obtained with kefir added to the marinade. And what do you think? And have you ever cooked in a bank? Share your experience and tell by what recipe the marinade is the best kebab in the bank.

  Cooking skewers on skewers in the oven

If the previous method with a jar does not suit you, then there is another way of cooking in the oven on a baking sheet. You can use any marinade. How to cook kebab in the oven? Very simple:

This kind of kebab is obtained, which you can cook right at home, without unnecessary trouble. I am sure that not everyone will be able to distinguish it from a barbecue cooked on charcoal. Try it and see for yourself. Enjoy your meal!

What is the best recipe of all to make a soft and juicy kebab

So we figured out the secrets of cooking barbecue with you. But which of all recipes is the best? To answer this question, you need to try to cook everything. After all, they don’t argue about tastes. Someone will like it with lemon, someone with kefir, someone with soy sauce, and someone generally does not like kebab in any way. Yes, yes I don’t like it. I know people who don’t like this dish. Take at least vegetarians, so they are generally against eating any meat.

Or maybe you have already tried to cook according to all these recipes and have already chosen the most delicious and juicy for yourself? Then please share your opinion. It will be interesting to know what exactly in this or that recipe you like the most.

Or maybe you have in stock your own special recipe, which not everyone knows about? It would be great if you share it. It is very interesting to learn something new.

On this note, I want to draw a line. I wish you a pleasant stay, delicious barbecue in a fun company in the open air. Until!

P.S. We rested then great. We arrived home very tired, but happy. It turns out interesting, like going to rest, but getting tired a lot more. Perhaps this is the whole charm of outings, otherwise no one would have sought such trips ...

Beef skewers: marinade is the most delicious, so that the meat is soft it is extremely relevant, because beef in itself is considered to be meat rather dry. Of course, with the right choice and marinade, the barbecue will turn out to be juicy, but here you have to try. But, unlike pork or lamb, beef is not so high-calorie, which is considered a definite plus for many people who adhere to a diet.

To cook delicious and juicy, soft and beef, you will have to try several times more than with pork or chicken, but the final version, of course, is worth it.

About the need for marinade

  If you think about why marinade is needed at all, then, first of all, to saturate the meat with new tastes. Also, marinade in the preparation of barbecue is used to minimize cooking time. And, of course, marinade softens the fibers, making the meat more delicate in taste.

So, to make beef kebab juicy and tender, you must first choose the right beef. Do not take in the store the first piece that catches your eye. Not the fact that it will turn out then even a very good marinade to soften. Choose entrecote or other pieces of mascara that are close to this part.

Important!  Shish kebab beef slices should not be fat, but they should also not be stiff. It is best to choose meat from the back.

Is beef barbecue marinade mandatory? This is not always required, and if the meat is selected high-quality and fresh, then you can do without such components. Also remember that the sour taste gives not only the usual vinegar or lemon juice, but also kefir, beer and wine.

Watch the thematic video, beef skewers: marinade is the most delicious, so that the meat is soft. There is such a video in this article and it will help to better understand how to work with this particular type of meat and what kind of knowledge and skills are required to work with beef, when choosing and processing it, slicing. Which foods are totally unsuitable for beef marinade, and which are most welcome.

Beef skewers: the most delicious marinade so that the meat is soft, recipes

With onions and spices

  The best vegetable for pickling any meat for barbecue is, of course, onions. It can be cut into large or small pieces. The peculiarity here is that small onions will quickly release juice, but large pieces of onions will infiltrate only the top crust of meat with juice.

It’s great if a few onions for this type of marinade can be crushed in a blender or minced. It will be necessary to drain onion juice and it is it that is already used in the process of preparing the marinade.

What you need: salt, ground black pepper, ground coriander, a tablespoon of any dried herbs, dry garlic, a little chili.

All the spices listed above should be added to the onion juice and mixed. Now pour the prepared pieces of beef with this mixture and leave for an hour, no more. After this time, you can begin to prepare a juicy and tender kebab.

With onion puree

  If in the previous recipe for beef marinade, onion juice was used, then in this case onion puree will be used. Again, you will need to either chop the onion in a blender or just grate it. Now add a little mustard, vegetable oil, salt and pepper, bay leaf to the onion.

In eastern

  For one kilogram of beef, this skewer will require 80 ml of soy sauce, a large spoonful of honey and grated ginger root, also a little sesame oil, salt and garlic to taste.

Prepared meat will need to be salt first. Heat the honey a little in a water bath, add ginger to it. Next to the spices add garlic, passed through a press. Mix the ingredients, pour the meat with marinade and mix everything thoroughly. The marinade needs at least four hours to soak the beef, then you can start cooking the barbecue.

With pomegranate juice

  Another interesting oriental version of the preparation of marinade. For two kilograms of beef, two kilograms of onion, a liter of pomegranate juice is taken. Mix the meat with onion rings, sprinkle everything with herbs, add salt and pepper, pour pomegranate juice. Leave to marinate for at least ten hours. An hour before cooking the barbecue on charcoal, pour a little vegetable oil into the marinade, and once again check the taste for salt. How to cook .

Important tips:
1. Many sources write that frozen meat is not suitable for cooking barbecue. But, it is worth paying attention that fresh meat is also not suitable for this. It is best to take a carcass that has been sagging for at least several days.
  2. Pieces of meat for barbecue should be cut into one piece. So then, in the process of absorbing a dish, a person does not have to think about how to bite and chew meat.
  3. The back, tenderloin and shoulder blade are the best meat for beef skewers.
  4. Do not put too many spices and seasonings in the marinade. They should not overshadow the taste of meat, but only emphasize it.
  5. Marinade can be done at your own discretion, adding various kinds of seasonings and additives to it. So you will succeed through trial and error to achieve your ideal taste.
  6. To make the meat as soft as possible, in the process of pickling it must be massaged, which will soften the fibers.

What to serve with barbecue

  Of course, beef from the barbecue itself is the queen of the table, but do not forget that kebabs must be able to properly serve in the table. In particular, the presence of a large number of very different greens is mandatory. Also think about fresh vegetables, it is not necessary to make a salad, just simply chop large vegetables and put on the table. A great option for the table -.

Interesting! If you choose the most delicious marinade so that the meat is soft, then beef skewers can also be easily and quickly cooked in the oven. Yes, perhaps it will not be as fragrant as the one cooked on charcoal. But, you must admit that in the cold season, even the distant taste of summer barbecue is already incomparable pleasure. If the meat is pre-marinated like a barbecue, then even in the oven it will turn out to create a special taste.

It’s great if there are different types of sauces, bread on the barbecue table. Also remember that the presence of some kind of dense side dish to such meat is not required. Beef skewers: the most delicious marinade, so that the meat is soft and juicy to cook with us is a pleasure. We hope that you will be able, on the basis of the above recipes, to derive your ideal marinade form for this type of meat.

Beef skewers are not so fatty and less high-calorie than pork delicacies and have no specific smell, like a mutton appetizer. The excellent taste and nutritional characteristics of the meat used with the right approach to business give an amazing result.

How to cook beef skewers?

Beef skewers are more capricious than appetizers from other types of meat, and can easily spoil the overall picnic experience by succeeding in hard and dry. To ensure that outdoor recreation does not bring unpleasant surprises, you need to take into account simple rules and tips for preparing a crown dish for a picnic.

1. First of all, you need to know which part of the beef makes kebab. When choosing the right meat, you should give preference to tenderloin with fatty layers, a rump or the inside of the back leg.
2. Vinegar and other components that contain this product should not be present in the marinade: mayonnaise, mustard, various sauces. The only acceptable variation is wine vinegar, which does not have a strengthening effect on beef.
3. Meat fibers perfectly soften fruits (kiwi, pineapple, pomegranate), soy sauce, and vegetable oil.

How to marinate beef for barbecue?

A concise but effective marinade for beef skewers based on vegetable oil gives an unexpectedly soft and juicy result. Fats penetrate the fibers and frame the chunks on the outside. When frying, they heat up faster than meat, creating inside the pieces a temperature higher than usual, thereby contributing to better baking and preservation of juices.

Ingredients:

• beef - 2 kg;
• vegetable oil - 500-700 ml;
• onions - 1 kg;
• salt - 2 tsp or to taste;
• pepper, spices for barbecue.

Cooking

1. Beef is cut, salted, seasoned with pepper and seasonings.
2. Add chopped and mashed onions, mix.
3. Pour the oil so that it completely covers the contents and leave the beef skewers marinated for at least 12 hours.

Beef skewers - recipe

Even if you cook kebab from marbled beef, there is a high risk of getting a hard, “rubber” taste of the finished dish, if you pick the wrong marinade. Along with the oil base, the desired effect on the meat slices will have mineral carbonated water, softening the fibers and preserving their juiciness.

Ingredients:

• beef - 2 kg;
• mineral water - 500 ml;
• onions - 1 kg;
• salt - 2 tsp;
• coriander and pepper - 1 teaspoon each;
• aromatic herbs - 2 tsp.

Cooking

1. Prepared, chopped meat is salted, pepper, seasoned with spices and mixed with chopped and slightly mashed onions.
2. Leave the workpiece for several hours for pickling.
3. Soft beef skewers are fried for about a minute over the flame, sealing juices, and then another 15 minutes over the coals.

Beef skewers with kiwi - recipe

Beef skewers with kiwi guaranteed to be soft and juicy. However, in this case, do not exceed the recommended pickling time. With prolonged exposure to kiwi fruit puree on meat slices, they can become completely tasteless, “cottony” and lose their elasticity and regular shape. The maximum allowable stay time of beef in such a marinade is 4 hours.

Ingredients:

• beef - 2 kg;
• kiwi - 1 pc.;
• tomatoes - 2 pcs.;
• onions - 1 kg;
• salt - 2 tsp;
• ground pepper.

Cooking

1. Beef is prepared and sliced, salted, pepper, seasoned with spices.
2. Chopped peeled kiwi, tomatoes, onions, knead a little with your hands, add to the meat, mix.
3. After a couple of hours, you can fry juicy beef skewers.

Beef skewers with vinegar and onions

For supporters of classic marinade recipes and fans of the characteristic “vinegar” sourness, the following recipe is presented in the finished dish. From it you will learn how to fry beef skewers with vinegar. To avoid a negative effect, it is not recommended to replace wine vinegar with a classic dining room.

Ingredients:

• beef - 2 kg;
• wine vinegar and vegetable oil - 4 tbsp each. spoons;
• onions - 1.5 kg;
• salt - 2 tsp;
• seasonings for barbecue - 1 tbsp. spoon;
• ground pepper, bay leaf.

Cooking

1. The meat is cut, mixed with the components of the marinade and chopped onion, left overnight.
2. String the pickled beef on a skewer and grill over the coals until cooked and roasted.

Kefir beef skewers - recipe

Especially tender and juicy beef skewers in kefir, which can be taken with any percentage of fat content. The unique aroma, amazing taste and inimitable piquancy will be given to the appetizer by the Georgian dry mix of hop-suneli seasonings, which is added to the marinade along with other components.

Ingredients:

• beef - 2 kg;
• kefir - 1-1.5 l;
• onions - 1 kg;
• salt - 2 tsp;
• seasonings for barbecue - 1 tbsp. spoon;
• ground pepper.

Cooking

1. Beef is cut, sliced \u200b\u200bwith salt, pepper, seasonings and mixed with chopped and mashed onions.
2. Pour the contents with kefir, mix again and leave for several hours.
3. Kebab is fried on beef kefir over smoldering coals until golden brown.

Beef Skewers in Bacon - Recipe

What tricks culinary experts do not resort to to improve the taste characteristics of a favorite treat. So another invention was the use of bacon slices for barbecue decoration. They not only help preserve the juiciness of the slices, but also give them a unique taste and breathtaking aroma.

Ingredients:

• beef - 2 kg;
• bacon - 400 g;
• onions - 700 g;
• salt - 2 tsp;
• ground pepper.

Cooking

1. Chop the beef, add salt, pepper, mix with chopped onion and let it marinate overnight.
2. Smoked bacon is cut into thin slices, which are wrapped in pickled slices of meat and strung on a skewer.
3. Beef skewers are fried in bacon in a traditional manner over hot coals.

Beef BBQ with Soy Sauce

Especially piquant and unusual in taste is the shish kebab made from beef in soy sauce. In this case, instead of onions, garlic is used, which is in harmony with the other components of the marinade. Ginger and tarragon can be taken fresh or ground dried, adding it to the meat to taste.

Ingredients:

• beef - 1 kg;
• soy sauce - 1 cup;
• lemon juice - 1 cup;
• garlic - 7 cloves;
• ground pepper, salt, tarragon, ginger.

Cooking

1. Cut the meat into slices, season with spices, pepper, pour in soy sauce and lemon juice, leave for 5-7 hours or overnight for marinating.
2. Delicious beef skewers are fried over smoldering coals, periodically pouring with the remaining marinade.

Beef liver skewers - recipe

Lovers of offal will appreciate the following kebab recipe. In this case, the treat is made out of beef liver, which must be removed from the films, blood vessels and veins and cut into small cubes. Wine marinade will give the dish an original taste and make it wonderfully fragrant.

Ingredients:

• beef liver - 1 kg;
• dry white wine - 400 ml;
• vegetable oil - 200 ml;
• lemon juice - 100 ml;
• onions - 500 g;
• salt, pepper and coriander - 1 teaspoon each.

Cooking

1. Prepare and cut the liver, lay in a bowl.
2. Mix lemon juice with oil and wine, add salt, pepper, coriander and chopped and mashed onions with salt.
3. Connect the liver with the components of the marinade, leave for 7-9 hours.
4. Kebab is fried from beef liver in a traditional manner over smoldering coals on skewers.

Beef BBQ in the oven

If it is not possible to organize a trip to the countryside, you can cook beef skewers in the oven on skewers. The appetizer will not have a characteristic smell of smoke, but the taste characteristics will be as close as possible to the original. The meat must first be marinated with onions and spices. Below is a variant with mineral water and lemon.

Ingredients:

• beef - 1 kg;
• mineral water - 500 ml;
• lemon juice - ½ cup;
• onions - 700 g;
• pork fat - 200 g;
• salt, pepper, spices for barbecue.

Cooking

1. Beef is cut into cubes, salted, pepper, seasoned with spices and mixed with shredded and mashed onions with salt.
2. Mineral water mixed with lemon juice is poured and the preparation is left for several hours.
3. String pieces of pickled meat on skewers, alternating with pieces of bacon, place them on a wire rack over a baking sheet and send them to a preheated oven for 10 minutes.
4. Then the heat is reduced to 200 degrees and the kebab is cooked for another 15-20 minutes.