birch juice

1. Meat .... It should not be ice cream (you can run into this in the markets), fresh. I use the sheath and the back. The back is slightly leaner, but the meat is softer, the neck is usually streaked with fat, but sometimes a little harder.
2. Marinade. The main rule is no vinegar, no lemon! The acid spoils the meat. The disadvantage of such a marinade is that in extreme heat you have to put the meat in the refrigerator, since vinegar is a preservative, and if it is not there, it may dry out in the heat.
The main component of the marinade is soy sauce. Quantity - about 0.3 per 6-8kg of meat. You don't need a lot of it. No "ready-made" seasonings - just your own collection. Namely: French mustard (in grains), red sweet pepper, hot red pepper (half a pod, or dry), ground black pepper. From perks - EVERYTHING. Onion. Onions at the rate of 0.200 per 1 kg of meat. Can be a little less.
Farther. How to cut meat. Based on my own experience, I will say right away - cutting meat for the grill and skewers is different. For skewers, the meat must be cut coarsely. Pieces are about 1/4 of a fist, a good fist. For the grill, the meat should be even larger, 1/2 fist approx. If it is smaller, it will be a dry shish kebab.
So. Chopped. Imposed for a start in a basin. Onion, spices were put on top, soy sauce was poured. Now attention! The super secret ingredient is about 150-200 grams of tomato paste, or ketchup, only if you use ketchup - preferably the simplest, no frills.
Roll up our sleeves - and go ahead, we begin to mix it all thoroughly. After that we put it in a bucket, cover it, but so that there is an outflow / inflow of air, we put it in a cool place. Since we do not have vinegar in the marinade, it is ideal for the meat to stand overnight, or a little more. Probably noticed that I didn't say anything about SALT. That's right, there is no salt here and should not be - soy sauce itself is salty, and that's enough.
3. We fry the meat.
SHAMPOO:
we plant the meat tightly to each other so that nothing hangs down. From the very beginning, putting the skewers on the grill, with water, and with the best diluted marinade, we extinguish the coals, achieving the effect of a steam bath - that is, we "boil" the meat, constantly turning it over on skewers, and constantly pouring it with water, preventing the coals from burning up.
After about 20 minutes (depending on the heat, look at the meat), fan the coals and begin to brown the meat, thus the juice, marinade and the whole taste are “baked” inside each piece of meat. We do not allow open fire in the grill.
LATTICE
it is even more difficult with her. It is necessary to turn it over as often as possible, ideally, with a "bath" - every minute, then, when we start frying, we orient ourselves by the sound, as soon as the meat hissed - a coup, and even then - we must sprinkle it with water (marinade).
BON APPETIT EVERYONE!

It depends on what kind of meat.
Lay the pork in layers with spices, onions and lemon (sprinkle a layer of meat with spices, lemon on top, onion and the next layer of meat on top)
It is better to soften the beef with vinegar.
Lamb with tomatoes and herbs.
Chicken with cranberry juice.

pork neck, salt, pepper and lots of onions.

For 1 kg of chicken. Coriander, basil, 1.5 lemons. Salt, onion rings. but not much, (then it turns out rotten if there are too many onions.) Pepper. And of course the curry. And a little paprika. Well this is the simplest and most delicious. And so I really like to experiment. For example, in beer, it turns out not bad. In Coca Cola, you can marinate (but this is a mockery) Mayonnaise along with ketchup (great for wings)

It's just class in dry white wine \u003d)

U menja mama marenuet, v mogazine odno dermo prodajut!

I ate cats in pasties. Dogs in a shawarma - most likely the identity. I haven't found a horse in a kebab yet.
Horse meat is marinated just like any other barbecue, but for 8-10 hours and more often on kefir. because the meat becomes softer.

• Yes, I did it with Batya before, now I do it myself, when we go somewhere with friends. My favorite shashlik is the fresh neck carbonate of a young pig marinated in kefir (seasonings are already to your taste). in kefir it is good that the meat is tender by itself, but when marinated in kefir, they are even more tender and juicy. Kst, the main ingredient of the pickle is Cilantro

  meat, onions, kefir and "Vegeta" seasoning

Ayran is another type of fermented milk products, more precisely, drinks that are prepared on the basis of katyk. In other words, this is the same kefir, which is very widespread and popular among the Turkic, Balkan and other Caucasian peoples.

It is interesting to note that in different languages \u200b\u200band countries themselves, the exact meaning of the name, as well as the preparation technology of this drink, sometimes differ significantly, but the general point is that this dairy product is made using special lactic acid bacteria. And the very appearance of the drink can be very different. So, among sedentary peoples, it is usually prepared in liquid form and thus perfectly quenches thirst, but among nomads, on the contrary, ayran is prepared with a thick, somewhat similar to liquid sour cream, which, in turn, makes it possible it is very convenient and long to store it during transportation. At the same time, in order to quench your thirst with such a drink, thick ayran is simply diluted with plain water, after which it is already called SuuSab (in Karachai) or AkSuu (in Balkar).

Let's try today to cook on the basis of ayran an equally tasty and exotic dish - a fragrant beef shashlik, the roots of which also go back to the Caucasian traditions! It is better to take the meat of young animals, then it will turn out softer and juicier.

To cook beef kebab on ayran, you will need:

beef (pulp) - 2 kg
onions - 6-7 pcs.
ayran - 1 l
seasoning for meat - 5-7 g
ground black pepper - to taste
salt to taste

How to cook beef kebab on ayran:

1. As always, we start cooking our kebabs by preparing the meat. To do this, wash the meat thoroughly under running water, dry it slightly, and then cut it into small portions.
We shift the pieces of meat into a deep bowl or saucepan (the main thing is that the dishes are enameled), then rub with salt and freshly ground black pepper to taste, and also sprinkle with seasoning for the meat. Mix everything thoroughly and leave it aside for now.
2. Peel the onions, rinse them in cold water, then chop them with a knife as fine as possible. Add the onion to a bowl of meat and mix them together, lightly crushing the onions so that they let the juice out.
3. Next, pour ayran into the meat, mix everything well again, then cover the dishes with a lid and send them to the refrigerator for at least 12 hours. That is, it is very convenient to marinate the meat in the evening and leave it in the refrigerator in this form overnight.
4. Gently string the pieces of marinated beef on metal skewers, then send them to cook over hot coals. Do not forget to turn the barbecue periodically so that the meat is fried evenly from all sides. We cook it until a delicious golden brown crust appears.

Delicious and tender kebab, almost melting in your mouth))).

Tan (Armenian Թան) is a fermented milk drink made from cow or goat milk with lactic fermenting yeast, Bulgarian bacillus and thermophilic streptococcus, as well as with the addition of salted water. It is widespread in Transcaucasia, where it was traditionally made from matsun.

Ayran (Azerb. Ayran, Armenian Այրան, Bashk. Ayran, Bulgarian. Ayryan, Kaz. Ayran, Karach-balk. Ayran, Kyrgyz. Ayran, tat. Әyrәn, tour. Ayran, turkm. aýran, uzb. Ayron, Chuvash. Uyran, Abaz. HirchIvy) - a kind of fermented milk drink based on katyk or a kind of kefir among the Turkic, North Caucasian, South Caucasian and Balkan peoples. In different languages \u200b\u200band among different peoples, the exact meaning of the name and the cooking technology differ slightly, but the common thing is that this is a dairy product obtained with the help of lactic acid bacteria. At the same time, among sedentary peoples it is liquid and quenches thirst well, and among nomadic people it is thick as liquid sour cream, which is very convenient for storage and transportation. However, to quench thirst, thick ayran requires dilution with water, milk or kumis (the diluted version is called suusab / chalap / shalap among nomads).

Ingredients:

• Meat (chicken, pork, turkey, beef) - 1 kg
• Bulb onions - 1-2 pcs.
• Tan / Ayran - 500 ml
• Ground black pepper - 1 tsp
• Salt - 1 tsp

Recipe:

If using chicken, cut it into fillets. Cut the onion into rings.

Mix meat with onion and black pepper, massage gently. Pour in TAN / AIRAN and mix.

Put the meat to marinate in the refrigerator for 1.5-3 hours (depending on the type of meat). Cook on a grill on skewers or a grill rack until the temperature inside the piece reaches 74 degrees Celsius.

Kebab on ayran is a great way to cook delicious meat at a picnic. In May, picnics begin in nature, it is difficult to imagine such a vacation without barbecue grilled on coals. And then many people have a question: how to properly pickle it so that it turns out juicy, tender and fragrant.

Marinade is prepared on the basis of fermented milk products, ketchup, mayonnaise, wine or citrus juice. As a rule, the recipe for cooking ayran barbecue involves the use of pork. For this it is better to take a neck. It is from this part of the carcass that the most juicy and delicious kebab is obtained. It is prepared only from fresh product. It is undesirable to use frozen pork. Cut the meat into small pieces. Chunks that are too large will burn on the outside, but will remain moist on the inside. Pork that is too small will be dry.

Ayran is a kind of fermented milk drink, which is prepared on the basis of katyk. If the product is too liquid, kefir is added to it. Pork barbecue marinade with ayran makes the meat product incredibly tender and juicy. In addition to the main product, onions are classically used. The shredded vegetable must be kneaded well with your hands so that it starts up the juice. It is he who will make the dish tender. Only onion juice can be used if desired.

Spices and fresh herbs will add piquancy and aroma. Due to the fact that the milk drink is sour and carbonated, the dish is aromatic and very soft. They are fried on burnt coals, stringing pork on skewers. To prevent the dish from burning, it is often turned over until the meat is covered with an appetizing golden crust. Shish kebab is served with ketchup or tomato sauce and onions left over from the marinade. It can be preliminarily simmered in a frying pan or put on top of the meat raw.

Ingredients

Servings: - +

• pork neck 2 Kg
• spices for barbecue5 g
• onion 1500 g
• coarse salt 10 g
• pepper mix 10 g
• ayran 1.5 liters

Calories: 128.38 kcal

Proteins: 7.2 g

Fats: 9.54 g

Carbohydrates: 3.65 g

4 hours 0 minutes Video Recipe Print

Peel the onion, rinse and cut into half rings. Put the vegetable in a bowl, salt and squeeze it well so that it lets out the juice. This technique will give the meat an extraordinary flavor and juiciness.

The pork neck is rinsed, dried with napkins and films and streaks are removed. Prepared onions are added to the meat. Mix well with your hands, slightly crushing the meat.

The contents of the bowl are poured with ayran, altered and left to marinate for at least two hours. It is better to stand it overnight by sending the container, covered with a lid, to the refrigerator.

The pork is removed from the marinade and transferred to a separate container. Season with barbecue spices and a mixture of peppers. Stir and string on skewers. They put them on the grill and wait until a crispy crust forms. Turn over and brown on all sides.

Shish kebab on ayran is served on a platter covered with lettuce leaves, with fresh vegetables and herbs. If the dish is cooked with wood, then ideally use well dried birch. Finished coals will allow you to cook barbecue faster. In this case, it is undesirable to use pressed ones. The best option is regular coals. Care must be taken not to drip grease onto hot coals. If the fire breaks out, it must be extinguished by sprinkling with water.