Shashlik with kiwi

Fantastically soft meat for barbecue in half an hour !!!

Recently I learned that you can marinate meat for kebabs using kiwi!

We tried three times - we kept it, as we advised for half an hour, the method never failed, (meat is even tough and unsuitable in our understanding for kebabs)- always became soft in just half an hour !!!

But a week ago, I really saw what was happening next: we overexposed it for almost an hour (the road to the picnic took so much) - the meat just fell apart in my mouth!

So I do not advise you to overexpose in time!

The recipe is quite simple:

for 2kg of meat

1 large kiwi or 2 small ones.

Knead the ripe ones with your hands and mix with the meat, and cut the hard kiwi into small pieces and also mix with the meat.

Spices and onions - love as usual.

Happy May Holidays! :))

P.S. Comments:

- If you want the meat to soften quickly, this is a very good recipe. We have been doing this for a long time, especially for barbecue. Once a familiar Korean suggested.

- This is really a very simple and effective way. I kept the meat (beef) for 15 minutes. And then baked in foil. The taste was incomparable.

- You can marinate with kiwim: lamb, beef shashlik, overexposed becomes even tastier ...

- Several times I baked the meat in foil, covering it with thin slices of kiwi. It was delicious!

For a long time we marinate meat in grated apples:

I rub apples and soak sometimes for 3 hours, overnight, sometimes longer. Long soaking tastes more juicy!

Much richer than kiwi and the beef chops marinate wonderfully in kiwi.

And I had such a case. Once I came to visit my sister in Kazakhstan, decided to go to nature, went to the market for meat. There is no good meat - only old beef remains. My son-in-law is buying. To my surprised look, he laughed and said: You will see what an amazing shish kebab will turn out. We arrived home, cut the meat (the ladybird was probably old) and (!) Interestingly - a layer of meat lays down, and on top there is the same layer of onions and so on in layers. The meat stood for several hours and ... went into nature ... I have never eaten such tender meat! The onion ate all the hardness!

And I really like to marinate meat in kefir. 1 liter per kg of meat, in short, so that everything is covered with kefir. I don't even add salt, but pour spices. Also very soft and tasty!

The recipe with kiwi is really great, and the main thing here is NOT to overexpose the meat in the marinade, otherwise it will fall apart! Moreover, the smaller the pieces of meat, the faster it will marinate.
In general, I myself use the method that one friend (Abkhazian) discovered for me. I ate nothing tastier than his shish kebab.

The recipe is as follows:

Pomegranate 2 pcs. (preferably not pomegranate juice, but pomegranate) or a glass of juice,

2/3 cup dry red wine (approximately 150 mg)

bow (a lot)

This is about 4 kg of meat.

We do not add salt at once, because meat will give juice, but it is necessary to save this juice. We leave it for 10-12 hours (I left it overnight, but if the meat lasts longer - it's okay), about 1.5 hours before frying - add salt, stir.
And one more "secret" - when you start to "fry" meat ... first seal the meat on a skewer (or on a grid) with fire, i.e. hold on an open fire for a little, literally a few seconds. The meat instantly becomes crusty and the juice stays inside. And then do the barbecue as usual ...

Thank you so much for the recipe, the meat turned out to be VERY tasty.
Soaked in kefir, tomato juice, vinegar and with kiwi, sat in nature, tasted and ... definitely with kiwi - the best recipe. Thanks again.

I have already tasted such a kebab from friends, they always cook lamb with kiwi. No words are so delicious mmmmmmmmmmmm

Once, an old Georgian on Lake Ritsa showed me how to marinate a kebab with onions. 2 kg. of meat, he took a kilo of chopped onion, previously beaten in a mortar and massaged with it, the meat left for the night, adding only pepper. It was then my first most delicious barbecue. Pickling doesn't have to be acid - it can just be spices and olive oil.

- Pour the meat with strongly carbonated mineral water and under oppression for 2 hours, then drain the remnants of the mineral water, add all the spices and mix with mayonnaise or sour cream, someone you like and leave for 10-15 minutes and fry. Any tough meat will be tender.

Bon Appetit!

For 3 kg of meat I give 0.5 liters of mineral water, juice of half a lemon, spices, 1.5 kg of onion - everything is good to mash after 1.5 - 2 hours, you can fry a barbecue, try you will not regret it. With mineral water (carbonated), any meat becomes soft.

Delicious, juicy, aromatic shish kebab in a slow cooker

Ingredients:

1 kg of meat (veal, pork, chicken or turkey fillet)

For the marinade:

2 kiwi

2 bell peppers

4 onions

Salt, pepper, ground coriander - to taste

Preparation:

1. Any kebab, even if it is prepared in a slow cooker, of course, starts with a marinade. Since this dish is already unusual, then we will make the marinade appropriate. So, first, remove the skin from the kiwi and peel 2 onions. Now we send them together in a blender and grind well (until a homogeneous sauce is formed). It should be noted that kiwi tends to retain the juice of the meat inside, as well as soften it. Thus, our kebab will simply melt in your mouth!

2. Cut the Bulgarian red bell pepper into large half rings, and the two remaining onions into rings.

3. Now we wash our meat thoroughly, and then cut it into pieces. Salt and pepper, rub it with ground coriander. Then add the previously made onion and kiwi sauce, as well as chopped bell peppers and onions. Mix everything well and put in the refrigerator to marinate (for about 2-3 hours)

4. After that, put our pickled meat in a slow cooker (along with the marinade) and set the "Baking" mode (cooking time - 45 minutes). Well, the juicy, ruddy barbecue is absolutely ready!

Garnish with fresh chopped herbs before serving!

Description

Pork kebab with kiwi Is a very tasty and juicy dish that can be cooked on the grill or in a slow cooker at home. The step-by-step recipe with photos, which you can find below, is quite understandable and clearly tells about this. Today we will marinate our original pork kebab with kiwi fruits and vegetables in the form of onions. In addition to onions, you can also string a little zucchini and red bell pepper on skewers. If you wish, you can always replenish the list of ingredients to your liking. Spices can also be used at will.

Sour fruit as a marinade is a very unusual idea, but trust me, it's worth taking advantage of it. Thanks to the enzyme contained in kiwi, the ready-made kebab is tasty and soft. This is because this fruit contains a large amount of fruit acids that help make tough meat more tender. A ready-made dish, according to reviews of many Internet users, will decorate any picnic or festive event and will pleasantly amaze relatives or friends.

If you could not get a pork neck, then do not be discouraged. This marinade can work wonders with tough meat. Fans of experimenting and deviating from classic recipes, you need to prepare for the fact that the pork pulp must be marinated for at least three hours, but it is not worth it longer. Otherwise, too long soaking will result in the pork fibers becoming very soft and loose. If you have a trip out of town or to the country house, this time for pickling is just enough to get to the desired place and prepare a fire. Having prepared such an original pork kebab with kiwi for the first time, you will certainly want to make this dish again.

Ingredients

• 
  (2 kg)
• 
  (2 pcs.)
• 
  (5 pieces.)
• 
  (taste)
• 
  (taste)

Cooking steps

To prepare the original pork kebab with kiwi, you will need to buy a piece of fresh neck tenderloin or pulp. The meat should be rinsed in cold water and then blotted off excess moisture with a paper towel. Then the neck should be cut into small pieces against the fiber tissue. The ideal kebab will turn out if you cut the pork into pieces of approximately the same size (5x3 centimeters). Next, you need to start cutting vegetables. The bulbs should be peeled, washed with water, and then cut into rings of the same thickness. Next, combine the pork and onion rings in a container, add the required amount of salt and ground black pepper to taste, and then stir everything thoroughly. In the meantime, you need to peel the kiwi fruits, and then grate them on a medium-sized grater and put on top of the meat. Next, all components need to be mixed well and the meat should be marinated for half an hour.... You will not need to soak for a longer period of time, as when stringing on a skewer, the meat fibers will disintegrate, and the finished dish will not turn out as tasty as expected. If you use middle-aged beef, then it is advisable to soak it in this marinade for 2-3 hours. But chicken meat does not need long-term marinating at all.



In the meantime, while the future kebab is being marinated, you can start preparing the barbecue. You can use ready-made coals so that the fire burns out as quickly as possible and reaches the required temperature. During this time, you need to string pork on skewers alternately with onion rings. If desired, you can also send those vegetables that you prefer there. It goes very well with pork zucchini, bell peppers and tomatoes.



As soon as the coals burn out, the fire will be prepared and meat is strung on the skewers, the skewers can be sent to the grill for frying. Do not forget to twist the skewers from side to side from time to time so that the kebab is evenly cooked. Periodically, the meat must be sprinkled with water. To give the finished kebab a unique taste, you can add a small amount of the marinade that you have left directly to the smoldering coals. It is necessary not to go far from the brazier, so as not to overexpose the meat on an open fire for too long, otherwise the kebab or vegetables will burn badly. You can check if the meat is ready with a knife by cutting off a small piece. The readiness of the dish will also be evidenced by a beautiful and ruddy, appetizing crust, as well as a pleasant aroma, which is simply impossible not to smell.



The finished dish can be served hot. Delicious pork kebab with kiwi, cooked over an open fire, ready.



Bon Appetit!

Kiwi contains substances that quickly soften the protein fibers of meat, making the kebab incredibly tender. And the presence of fruit acid enhances the softening effect. There are many recipes for kiwi kebab marinade, but the base is always fruit puree.

Pork - the meat is quite soft and juicy. Therefore, the kebab should be marinated for 30-40 minutes, but definitely not more than an hour and a half. Otherwise, the meat will "creep" into individual fibers, becoming too soft.

To prepare the marinade with kiwi and mineral water, you will need the following set of products (for 1 kg of meat):

• mineral water - 0.5 l;
• kiwi - 2 pcs.;
• onion - 1 pc .;
• salt and spices to taste.

The cooking process is very simple:

1. Grate kiwi or chop in a blender.
2. Cut the onion into rings.
3. Add mineral water, salt and spices.
4. Marinate the meat by cutting it into portions.

Do not forget to try the marinade, because mineral water has a salty flavor, and kiwi is sweet and sour. Already at the stage of preparation, you can form the taste of the future barbecue, balancing the shades of the marinade. For a European sauce, add oregano, rosemary, and basil. Garlic, pepper, cumin, cumin and coriander are suitable for the Caucasian kiwi marinade for pork kebabs.

Cooking method for beef

Beef kebab is usually the most difficult to prepare. The meat is lean, with a dense structure, weakly absorbs the aromas of the marinade. However, kiwi works wonders here too, the composition of this fruit is acceptable when preparing beef kebabs.

The prepared meat should lie in the mixture of fruit puree and aromatic additives for 1 to 3 hours. During this time, the kebab will turn out to be delicate in consistency, and will absorb the aromas and tastes of the marinade. Since beef has a rather bright taste, it is recommended to use spices that do not compete, but set off it.

For the marinade you will need:

• 2 kiwi fruit puree;
• 2 heads of onions;
• a glass of drinking water;
• salt to taste;
• spices: bay leaf, allspice, tarragon.

Preparation:

1. Cut one head of onion into rings.
2. Chop the second onion in a blender or grate.
3. Mix fruit and onion puree, add salt, spices and onion rings.
4. Cut the meat into medium-sized pieces, dip in the marinade and stir.

Sprinkle the skewers with water or cover with foil while frying. This will help retain moisture in the meat for a juicy and tender meal.

The easiest way is to cook beef skewers in indoor barbecues.

Chicken kebab recipe

Many people fell in love with chicken fried over an open fire. This is the most popular type of kebab. Chicken is tender and juicy, it is easy to cook, it is almost impossible to spoil it. Plus, by using different parts of the carcass and marinade, you can get an incredible variety of flavors.

The basic recipe for kiwi marinade for chicken kebab is as follows.

Products:

• several ripe kiwi fruits;
• some lemon peel;
• salt to taste;
• spices (ready-made BBQ or curry sauces, spice mixes or any set of spices are suitable).

Preparation:

1. Peel and chop the fruit.
2. Add citrus zest (lime or lemon), salt.
3. Add barbecue sauce, curry to the marinade. Or mix a set of curry spices with mayonnaise and add that sauce to the marinade.
4. For a more traditional kebab flavor, add salt, pepper, 1-2 minced garlic cloves, and a spoonful of yogurt (or mayonnaise sauce).
5. If the marinade is too thick and with a "dense" taste, dilute it with drinking water.
6. Marinate the chicken whole or in portions. It is important not to overexpose the meat in the sauce. Enough 15-30 minutes (up to an hour for a whole carcass).

To make the kebab evenly fried, choose only wings or fillets of thighs and drumsticks (these are red meat with the same thickness and density).

Marinade with kiwi and kefir for lamb

Lamb is considered the ideal meat for barbecue. It has a pronounced slightly sweetish taste, medium density and fat content.

The best for this type of kebab is a kiwi marinade combined with kefir.

Lactic acid will slightly speed up the “ripening” of meat on the one hand, and compensate for the natural sweetness of mutton and kiwi on the other.

Lamb kebab marinade is prepared according to the following recipe.

Composition:

• 2-3 kiwi fruits;
• 1-2 glasses of kefir;
• onions - 2 heads;
• 2 sweet peppers;
• a bunch of herbs and spices to taste;
• salt.

Preparation:

1. Rub the fruits in a puree in a convenient way.
2. Pour in kefir.
3. Cut the onion and bell pepper into rings.
4. Add a mixture of aromatic peppers, salt, mix everything.
5. Cut the meat into a shashlik, set it to marinate for 1.5-2 hours.

For frying, lamb pieces can be alternated on a skewer with pickled vegetables, as well as rings of tomatoes, zucchini and eggplant.

For fish kebab with kiwi

Fish kebab is an excellent alternative to the traditional meat counterpart. Fish fried on charcoal can turn out dry, with a dull taste. Therefore, for this type of kebab, the marinade is simply a necessary addition.

Kiwi marinade "works" with fish in much the same way as with meat. The enzymes contained in the fruits change the structure of animal protein, making the pulp more tender. If this is a plus with red "fleshy" fish, then when cooking delicate white fish, it is important to know when to stop.

The composition of the marinade for red fish:

• 1 kiwi;
• 1 lemon;
• some salt;
• a mixture of allspice, thyme, a little nutmeg, rosemary, basil.

The composition of the marinade for white fish:

• half a kiwi fruit;
• 1 lemon;
• mustard, tarragon and pepper mix;
• a glass of drinking or mineral water.

Cooking method:

1. For red fish, combine kiwi puree, lemon juice, a little salt, a mixture of allspice, and aromatic herbs. You can use ready-made spice mixes designed for frying fish. Marinate the fish for no more than 15-20 minutes.
2. For white fish, make the marinade less "strong": mix mashed potatoes from half of the kiwi fruit with lemon juice, add a little mustard, tarragon and a mixture of peppers. Marinade can be diluted with mineral water. It is better to grease steaks of cod or other white fish with marinade before frying, without aging.

Cut the fish into equal pieces: steaks or fillets, then it will cook at the same time, there will be no overdried or raw portions. If the fish is small, it is delicious to fry it whole. Place lemon slices and onion rings inside the previously cleaned and washed abdomen.

In food cooked on charcoal, there is no excess fat, all the natural value of the products is preserved. And the incredible aroma of barbecue can be obtained only in nature.

Ingredients

• pork leg 1.5 kg
• onion 1 kg
• kiwi 3 pcs
• coriander 1 tsp
• ground pepper 0.5 tsp
• mineral water 0.5 liter
• salt to taste
• roasting coals in sufficient quantities

Recipe

Ingredients for pork kebab with kiwi:

I bought a regular pork leg, not very fatty. Several kiwi fruits, make sure they are not overripe.

Kiwi preparation:

Peel the kiwi. Three on a coarse grater. It turns out the corresponding gruel, which is visible in the photo. It is better to work with kiwi 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 myself !!! This promises a lot ...

Preparing the kiwi marinade:

Cut the onion into half rings.

Add it to kiwi, add spices, salt.

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

We pour in mineral water. Let's make the marinade for salt. It should be somewhat salty. Remember that the kebab can be salted beforehand. We do soak the meat ... Add salt if necessary.

Slicing meat:

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

Soaking kebabs in kiwi:

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

Coal preparation:

We pre-ignite the coals. You cannot fry a kebab on the fire, let it burn out. And at this time we will string meat on skewers.

Meat after soaking in kiwi:

As you can see, the meat gave abundant juice. The consistency of the meat is indeed somewhat different than usual. Well, as usual ... With different marinades, the meat always turns out different.

Meat on skewers:

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

Frying pork kebabs with kiwi:

Coals ready for frying 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 warm.

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

When the meat seizes a little with heat, we calmly fry the kebab until tender, turning it once every one and a half to two minutes.

And what is the result we got !? The shish kebab turned out to be delicious, soft and juicy. For three hours of marinating, nothing bad happened to the meat, I think it can be kept longer. There is definitely a corrosive effect, you can experiment further with time. Such experiments will be, so as not to miss, subscribe.

FAQ:

"What recipe for kiwi marinade for pork skewers do you recommend?"

- As you can easily guess, I added a little 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, the water can be replaced with mayonnaise or vegetable oil.

"Why add kiwi to the kebab?"

- Yes, I did not focus on this moment. As I wrote above, there is an opinion that kiwi contains an enzyme that breaks down meat. Thus, in essence, during the marinating process, the meat is essentially pre-digested, which makes it especially soft.

"How much to put kiwi in a kebab?"

- According to the Internet, one fruit for half a kilo of meat. I did exactly according to the recommendations.

Whether your kebab is successful depends largely on the composition of the marinade used. If there are no products in it that soften the meat and prevent the protein from curdling during heat treatment, you can be sure that your kebab will come out tough and dry. Acids have the desired effect on meat, therefore, vinegar or kefir is often included in the barbecue marinade. However, do not forget about fruit acids, which have similar properties. Some of the fruits are even more effective than vinegar. These include kiwi. For this reason, marinade for kebabs with kiwi has recently become more and more popular. On the one hand, it is versatile, 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 you are using. In the piggy bank of culinary recipes, it does not hurt to have records of 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 learn the basics of mastery. After all, there are not so many secrets here, and the rules for choosing meat for barbecue and marinating it 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 with you.

• The first step for the kebab is to choose the right meat. It doesn't matter whether it is lamb, pork, beef or poultry. Only quality is important. You should not buy meat that has a stale appearance, an unpleasant smell, hoping that during the pickling process all microbes will be destroyed. It is impossible to cook delicious barbecue from spoiled meat. In addition, the risk of poisoning them will persist even after keeping it in the marinade.
• Even high-quality meat for barbecue is not worth taking if it has been frozen. When defrosting, even under the most ideal conditions, its structure will inevitably change and it will become drier. If this does not play a significant role during extinguishing, then it can be critical when roasting on coals. So preference should be given to fresh or chilled meat.
• Despite the fact that kiwi strongly softens meat fibers, it is better to take meat from young animals for barbecue. In any case, it will be softer and tastier, cook faster, retaining its juiciness.
• Usually meat is marinated for a shish kebab for a long time, from 3 to 10-12 hours. However, when using kiwi marinade, it needs to be reduced significantly. It is enough to marinate meat with kiwi for 1-2 hours. If you keep the meat in this marinade for a longer time, it will be so soft that it will creep in your hands and turn into porridge.
• Do not marinate meat on kebabs in an aluminum bowl. This rule is relevant not only when using kiwi marinade. Any other formulation containing acidic products will react with aluminum, resulting in the release of harmful substances. Therefore, meat is marinated for barbecue in glass, ceramic, enameled containers, as well as in stainless steel dishes.
• Soft meat doesn't necessarily have to be 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, you do not need to put salt in the marinade right away: it draws out liquid from the products. You can add salt to the meat just before stringing the pieces onto the 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.

Pork marinade with kiwi

• 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 marinating. To do this, wash the pork tenderloin, dry it with paper towels, cut into pieces weighing about 50 g each.
• Combine the dried herbs with the kebab seasoning. Pour the fragrant mixture into the meat bowl. Stir it well so that the herbs and seasonings are added to each bite.
• Peel the onion. Cut it into rings about 3-4 mm thick. Press with your hands and add to the meat. Stir.
• Peel the kiwi and cut into small pieces. Place with the meat and stir gently, spreading the kiwi as evenly as possible.
• Mix mineral water with wine and pour the resulting liquid over the meat.

It is necessary to marinate pork in the composition prepared according to this recipe at room temperature for 1.5-2 hours. Salt the meat half an hour before the end of this period and stir. Remember that overexposing meat in a kiwi marinade is just as undesirable as underexposing - and in either case, the consequences will not be the 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 dry with a towel, cut into 4–5 cm pieces.
• Remove the husks from the bulbs, cut them into thin half rings. Remember to juice the onion and add it to the meat.
• Pour pepper into a bowl of meat, mix, evenly distributing pepper and onion.
• Pour boiling water over the tomato, peel it. Rub the tomato pulp through a sieve or chop with a blender.
• Peel the kiwi and mash it too.
• Mix chopped kiwi with tomato puree. Be sure to pour the released juice into this mass.
• Add the fruit and vegetable puree to the meat and stir well to coat each piece.

It is necessary to marinate beef in the resulting composition a little longer than any other meat, namely 2.5-3 hours. It is better to keep it in the refrigerator at this time. No other marinade will prepare beef for charcoal frying as quickly as a kiwi marinade.

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 kebabs. Place in a saucepan or bowl.
• Peel the onion, cut each onion into several pieces, place in a blender bowl and mash.
• Peel and chop the kiwi with a blender, mix with the onion.
• Make cross-shaped cuts on the tomatoes, dip in boiling water for a minute, cool and peel. 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 into the meat. Stir until the marinade covers each piece.

After an hour and a half, the meat can be salted, mixed and strung on skewers. Chop the greens to sprinkle on the cooked kebab. If desired, it can be added to the marinade, in which case the meat will be even more aromatic.

Marinade with kiwi for chicken skewers

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

Cooking method:

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

Keeping chicken in kiwi marinade is not worth more than an hour. According to the same recipe, you can also marinate a turkey, but in this case, the marinating time should be increased to 1.5-2 hours.

Kiwi kebab marinade allows you to prepare meat for charcoal frying very quickly. This is a good option if you have a spontaneous desire to have a picnic in nature. It is only important to study the basic rules for marinating meat for barbecue and choose a recipe suitable for the meat that you are going to fry.