The warm season is just beginning, which means that we will go out for barbecues with the whole family more than once or twice. But just no vinegar!

In the city, and even more so in the country, not a single weekend is complete without aromatic fried meat. Maybe these are stable associations from childhood? When the whole family gathered, no barbecues were sold in stores yet, so the brazier was made from found bricks. And only dad handled the meat, because “kebabs don’t tolerate women’s hands.” And you wanted to try it so much that you begged your mother for a piece or two. There was no way you could chew them, but it was still tasty and very grown-up. And at the end, of course, they baked potatoes in the still hot ashes. It would be nice if our children would someday remember warm summer days and family outings with the same nostalgia.

We have prepared for you a selection of 15 recipes for original marinades. This means that this summer you will have at least 15 reasons to go to barbecue.

1. Marinade for shish kebab with lemon juice

Ingredients:

• Meat (lamb, pork, beef or chicken) - 2 kg
• Onion - 2 pcs.
• Lemon - 1 pc.
• Bay leaf - 3 pcs.
• Black peppercorns - 15 pcs.
• Salt - 1–2 tsp.
• Dried herbs (parsley, dill, marjoram, basil) - to taste

Squeeze juice from lemon.

Mix all prepared ingredients and marinate the meat for 5–8 hours.

2. Marinade for shish kebab with olive oil and basil

• Meat (beef, pork or chicken) - 2 kg
• Onion - 2 pcs.
• Dried basil - 2 tsp.
• Ground black pepper - 2 pinches
• Ground red pepper - 1 pinch
• Salt - 1 tsp.
• Olive oil - 4 tbsp. l.

Cut the meat into pieces 5x5 cm. Cut the onion into rings.

3. Marinade for kebab with kefir

• Meat - 3-4 kg
• Kefir 3.2% fat - 1 l
• Onion - 4 pcs.
• Sugar - 2 tsp.
• Salt - 3 tsp.
• Ground black pepper - 3 pinches

Cut the meat into pieces 5x5 cm. Cut the onion into rings.

Mix all prepared ingredients and leave to marinate in the refrigerator for at least 3 hours.

4. Marinade for barbecuewith mineral water and lemon juice

• Meat - 3 kg
• Mineral water - 0.5 l
• Lemon - 1 pc.
• Spicy dried herbs (basil, dill, parsley), cumin, barberry - to taste
• Black peppercorns - 20 pcs.
• Salt - 3 tsp.

Cut the meat into pieces 5x5 cm. Squeeze the juice from the lemon.

Mix all the prepared ingredients and leave to marinate for an hour and a half.

5. Marinade for barbecuewith pomegranate or grape juiceIngredients:

• Meat - 4 kg
• Juice - 1 l
• Onions - 3-4 pcs.
• Spices (cumin, coriander, red and black pepper) - to taste
• Salt - 4 tsp.

Cut the meat into pieces 5x5 cm. Cut the onion into rings.

Mix all prepared ingredients and leave to marinate overnight.

6. Beer marinade for shish kebabIngredients:

• Meat - 2 kg
• Light beer - 650 ml
• Onion - 4 pcs.
• Garlic - 2 cloves
• Ground coriander - 1.33 tsp.
• Ground red pepper - 0.5 tsp.
• Ground black pepper - 0.5 tsp.
• Salt - 2 tsp.

Cooking method:

Cut the meat into pieces 5x5 cm. Finely chop the onion. Crush the garlic with spices.

Mix everything, pour in beer and let marinate for 5-8 hours in a cold place.

Add salt before frying the kebab, after draining the liquid.

7. Marinade for shish kebab according to an oriental recipe

Ingredients:

• Meat - 2 kg
• Dry wine - 200 ml
• Soy sauce - 200 ml
• Garlic - 5 cloves
• Ginger root - 3 cm
• Honey - 3 tbsp. l.
• Ground black pepper - 1.5 tsp.

Cooking method:

Cut the meat into pieces 5x5 cm. Grate the garlic and ginger. Warm the honey a little.

Mix all ingredients by adding wine, soy sauce and pepper. The meat should be marinated for 4-6 hours in a cold place.

8. Marinade for shish kebab with apple juice and mineral water

Ingredients:

• Meat - 2 kg
• Onion - 1.5 kg
• Apple juice - 0.5 l
• Mineral water - 0.5 l
• Ready-made spices for barbecue - 1 tbsp. l.
• Salt to taste

Cut the meat into pieces 5x5 cm. Finely chop the onion.

Mix meat, onion, spices and salt, pour juice diluted with mineral water over everything. After an hour and a half, the meat can be fried.

9. Marinade for shish kebab with kiwi

Ingredients:

• Meat - 2 kg
• Kiwi - 2 pcs.
• Onion - 700 g
• Ground black pepper - 1 tbsp. l.
• Salt to taste

Cut the meat into pieces 5x5 cm. Cut the onion into rings. Peel the kiwi and grate it.

Mix all the ingredients and leave to marinate for no more than 30 minutes, otherwise the meat will spread.

10. Marinade for shish kebab with mustard

Ingredients:

• Meat - 2 kg
• Mustard powder - 2 tsp.
• Onion - 600 g
• Salt to taste

Cut the meat into pieces 5x5 cm. Cut the onion into rings. Mix all ingredients and leave to marinate for 5 hours.

11. Marinade for barbecue with mayonnaise

Ingredients:

• Meat - 2 kg
• Mayonnaise - 600 ml
• Onion - 4 pcs.
• Salt and pepper to taste

Cut the meat into pieces 5x5 cm, salt and pepper them, leave for 15 minutes.

Gradually add mayonnaise, brushing each piece of meat. There should not be too much mayonnaise so that it does not completely cover the meat.

Cut the onion into rings, mix some with the meat, and place some on top. Cover everything with a lid and leave in a cool place for 12 hours.

12. Marinade for shish kebab with tomato juice

Ingredients:

• Meat - 2 kg
• Tomato juice (without salt and sugar) - 1 l
• Onion - 3 pcs.
• Ready-made set of spices for barbecue - 2 tbsp. l.
• Salt to taste

Cut the meat into pieces 5x5 cm. Cut the onion into rings and grate with salt, mix with meat and spices.

Pour in tomato juice until the meat is completely covered. Leave to marinate in a cool place for 3 hours.

13. Red wine marinade for shish kebab

Ingredients:

• Meat - 2 kg
• Onion - 1 kg
• Dry red wine - 150 ml
• Ready-made set of spices for barbecue - 2 tbsp. l.
• Salt to taste

Cut the meat into pieces 5x5 cm. Cut the onion into rings.

Mix meat, onion, spices and salt, pour in wine. Leave to marinate overnight.

14. Yogurt-saffron marinade for barbecue

Ingredients:

• Meat - 2 kg
• Unsweetened yogurt - 1 tbsp
• Onion - 6 pcs.
• Garlic - 4 cloves
• Lemon - 1 pc.
• Saffron - 1 pinch
• Warm water - 1 tbsp. l.
• Ground black pepper and salt - to taste

Cut the meat into 5x5 cm pieces, rub with salt and pepper, set aside.

Soak the saffron in water for 15 minutes. Cut the onion into rings. Grate the garlic on a fine grater.

Add onion, garlic, saffron and yogurt to the meat, mix everything and leave to marinate for 6-7 hours.

15. Marinade for shish kebab made from tea

Ingredients:

• Meat - 2 kg
• Black tea (infusion) - 100 g
• Boiling water - 600 ml
• Ready-made set of spices for barbecue - 2 tbsp. l.
• Salt and soy sauce to taste

Brew black tea with boiling water. Cut the meat into pieces 5x5 cm. Cut the onion into rings.

Drain the tea, squeeze it out, add salt, soy sauce, and a set of spices for barbecue.

Layer the meat and onions. Pour over the marinade and leave in a cool place for 6 hours, or preferably overnight.

Shouldn't we, dear and beloved, talk about a dish of all times and peoples - shish kebab? The phrase about the days gone by and the people who tasted this dish, in this case, was not used for the sake of a catchphrase - really, try to think about when a person first cooked shish kebab? Surely our primitive relative, roasting the carcass of a shaggy beast killed with his own spear over a fire, could not have imagined that several thousand years later his followers would also roast meat over a fire, calling their dinner the delicious word “kebab.”

However, we won’t go deep into history, let’s have a heart-to-heart talk about how to cook delicious meat on the grill. Surely your family has a couple of family secrets that you would never tell anyone about. And if “Magic Food” shares its knowledge, will you give away your secrets? We won't tell anyone else, honestly!

15 tips for those who want to learn how to cook the perfect kebab

1. How to choose meat for barbecue

Not everything is barbecue that smells good.

It's no secret that if you do everything correctly, correctly and traditionally, then for cooking barbecue need to get lamb. However, firstly, this type of meat has a rather strong specific smell, which not everyone likes, and secondly, it is not so easy to find high-quality lamb tenderloin in our stores and markets, so another almost traditional option has long taken root - pork kebab.

When choosing meat, pay attention to its fat content: a piece that is too lean will be dry and tough after cooking, a piece that is too fatty will remain unpleasantly greasy. Here, as in no other case, the golden mean is important. When it comes to pork, they usually buy the neck. Less often - a shoulder blade or a ham. They don't take loin at all– despite the fact that this is the most beautiful part of the pork carcass, it is absolutely not suitable for barbecue.

In addition to pork, you can use veal (high quality beef), chicken, turkey. In addition, kebab is also prepared from certain types of fish - catfish, salmon, sturgeon.

When sharing family secrets of delicious barbecue, most people share marinade recipes. So, don’t believe it! The key to a perfect barbecue is just the right meat. It’s impossible to make juicy, soft, appetizing kebab from cheap, stale, old pork; you don’t even have to try. And vice versa: it is very difficult to spoil fresh, high-quality meat, it is amazing and wonderful in itself, therefore a kebab made from it will most likely be perfect.

2. How to cut meat perfectly

Shashlik does not tolerate women's hands.
Film “Moscow Doesn’t Believe in Tears”

To make the kebab tasty and juicy, it is important to approach the issue of cutting meat correctly. There are two key points.

The first is size, strange as it may sound, of course, it matters: pieces of meat that are too small will simply dry out over the fire, turning into dry, hard “chips,” while large pieces will not have time to fry, will burn on top, and will remain raw inside. Again - the golden mean: not big and not small, even and neat and - important! - everything is approximately the same size, otherwise some of the meat will be overcooked, and some will remain undercooked.

Second, the meat needs to be cut across the grain. A simple truth that rarely follows when trying to cut meat as it turns out - instead of doing it right. And the end result, naturally, is different, but more often – tough, dry and unappetizing.

3. How to calculate the product

Make sure that neither the kebab nor the skewer burns.

There should be a lot of shish kebab! This is an immutable truth, a law and simply an axiom that does not require any reasonable evidence. There should be so much shish kebab that it will definitely remain (by the way, have you ever tried to stew potatoes on a kebab, cook pea soup or cook pilaf? no? oh-oh-oh-so-vain!). Meat is usually purchased at the rate of 300-400 g per person. More is possible, less is not worth it. Do not forget that during the cooking process this product will definitely lose weight.

4. The best marinade for barbecue

We didn’t eat shish kebab, but we were blinded by the smoke.

About the best way to marinate shish kebab, ask real professionals - those who prepare this dish constantly and regularly, who were born and raised in a country for which shish kebab has long been an element of culture, who fry it without striving to improve perfection. In many Caucasian countries, barbecue meat is marinated in its own juice, adding only salt, black pepper and onions to the chopped pieces. This minimalism has a special meaning, each ingredient is dictated by experience and common sense.

However, if you want to find a different, special marinade recipe for barbecue and try a new method every time you get ready to fry meat over a fire, do not forget that in most cases it takes time for the meat to marinate properly. Ideally, we are talking about 10-12 hours, in the minimum format – at least 4-5 hours.

5. To salt or not to salt?

If you can’t part with the lamb, you’ll be left without the kebab.

What kind of question, you ask, salt, of course! Ok, salt, but when? Before frying or after? There is a widespread belief that salt “pulls out” the juices from meat, so you should not add it to the marinade, just add salt immediately before or after frying.

Believe me (and if you don’t believe me, arm yourself with scales, a notepad and a smart look and check it experimentally!), pre-salting meat at the marinating stage in no way affects the dehydration of the product. Salting the finished kebab is quite problematic: the salt will not penetrate inside through the thick meat crust, it will remain on the surface and will be felt only on the upper layers of the meat piece.

To be completely fair, it is worth noting that the dryness of the kebab is much more influenced by the cooking time (if the heat is not intense enough, you will have to “marinate” the meat over the coals, for a long time and tediously, which will naturally dry it out much more than this supposedly will make salt) and the size of the piece of meat (this was already mentioned above). Therefore, we add salt without thinking, because like unsalted meat, it’s a horror, a translation of the product and generally nonsense.

6. Seasonings: to be or not to be? That is the question!

Life is easy when you eat kebab.

In recent years, supermarket shelves have been sagging under the weight of all kinds of seasonings - for chicken, pork, lamb, just universal meat, grilled meat, barbecue and other tricks. At the bazaar, it is impossible to calmly pass by the beautiful piles of oriental herbs and spices - they will offer you anything you want, and before you even have time to look back, you will receive disposable bags of ingredients mixed from spices that are unknown to you.

If you approach the issue wisely and with restraint, it is certainly delicious. However, be very confident in your reasonableness and restraint, because otherwise you risk getting something meaty instead of kebab, but poorly identifiable behind a thick crust of all kinds of spices.

And don’t forget that everything that protrudes, sticks out and hangs on the meat will definitely burn. Herbs and seasonings succumb easily to fire—do you want to eat a lot of charcoal?

7. Skewers or grill?

A house cannot be built on seven winds; barbecue cannot cook on seven coals.

Traditionally, shish kebab is fried on skewers, turning them beautifully and confidently over the coals. However, if you prefer to place the meat on the grill grate, then do so! Why not? Of course, this is not a classic of the genre, but then, let’s say, frying pans for pancakes didn’t always exist either - this is not a reason to still fry pancakes on a hot stone.

By the way. If you decide to fry meat on skewers, try to heat them thoroughly on the grill before threading the meat onto them - this way you will not only disinfect the metal (this is important for some), but also ensure the coagulation of proteins inside the meat piece, which will allow the juices not to leak out from the kebab or flow out in a much smaller volume.

8. A little imagination - for beauty and aroma

Only a sheep can refuse barbecue.

Shish kebab is a creative endeavor; it does not require precise proportions, ingredients measured down to the gram, or strict adherence to the recipe, and that’s great! You can always improvise, try your own options, realize your own fantasies. Try playing with the marinade - who knows, maybe you will be able to discover a new component that will make your kebab famous throughout the city?

Another topic for creativity is stringing meat onto skewers in turn with additional products. Most often, of course, we are talking about onion rings, however, feel free to try everything that comes to your mind. The chicken kebab looks absolutely incredible when placed on skewers interspersed with large grapes. Zucchini and zucchini cooked over coals are amazingly tasty - maybe you should try cooking them at the same time as meat? Bell peppers, pieces of lard, pumpkin, tomatoes, eggplants, peaches, apples and everything, everything, everything that comes to your mind. Try it!

9. Fire and coals

If you love barbecue, love to light up the grill.

Experts say that the most delicious shish kebab comes out over fruit wood. Cherry, pear, and plum are considered the most suitable, and it should be understood that a rare specialist, having tasted kebab cooked, say, on cherry wood, will distinguish it from kebab cooked on oak branches.

In general, you can use any deciduous trees - linden, birch, poplar. It is worth remembering: under no circumstances should you use resinous (coniferous) wood for cooking barbecue. Resins will give the meat a characteristic taste and aroma, which will simply spoil the meat.

10. Grilling shish kebab

The shish kebab is not far from the shish kebab.

It would seem, what could be simpler? He skewered the meat, put the skewers on the grill and twisted it until the kebab became appetizing and everyone passing by came running to smell it. However, barbecue requires a careful approach; with a quick start and without experience, you are unlikely to cook tasty meat, and even a heap of various theoretical knowledge will still not be enough until you fry it yourself at least a dozen times.

The first thing to remember is that the shish kebab is cooked over coals. A banal, uninteresting truth that many people ignore. In their haste to quickly bring the meat to the table, the unfortunate cooks lose patience and begin to fry the shish kebab on wood that is not completely burnt. The result is a tough, burnt crust and a soggy, unchewable middle.

Another common mistake is neglecting the flames that sometimes appear on coals. If grease or any other flammable ingredient suddenly gets on the burnt firewood, the coals react instantly - harmful and very aggressive lights rise up, which strive to ruin your picnic. Always have a bottle of water ready (yes, always, even if you are sure that this will not happen to you). For convenience, make several holes in the lid - this will allow you to gently spray water over those areas that require your intervention, and will help not to flood the remaining coals.

11. Checking the readiness of the kebab

Communication in Russia is so important that external circumstances cease to matter. Several times I happened to barbecue in the cold and in the rain - if we decide to go to the park for barbecue, we do so, regardless of the vagaries of the weather.
Anna-Lena Lauren, “They have something wrong with their heads, these Russians”

Checking shish kebab for doneness is very simple: use a knife to cut the thickest piece of meat down to the skewer and apply light pressure. If the juice released is colorless, the kebab is ready. If blood is visible on the cut, you should wait a little longer.

12. Serving kebab

The lamb is not invited to the barbecue.

It’s beautiful, of course, if the kebab is removed from the heat and immediately placed on the table directly on the skewers - in some restaurants they create a real show from this simple action. In general, yes, it’s impressive and amazing, but... very uncomfortable. Firstly, skewers immediately take up an irrationally large amount of space on the table. Secondly, eating meat from a “skewer” is, of course, magnificent in a primitive way, but it’s hardly pleasant: even your ears get dirty.

The choice is yours - entertainment and theatricality or simplicity and comfort.

13. A little secret before the kebab hits the table

One’s beard was on fire, and the other was grilling shish kebab on it.

After you have removed the meat from the coals, it is not a bad idea to let it “cook” a little. You do it anyway - usually this is exactly the time it takes for guests to, upon hearing the signal “the kebab is ready!”, wash their hands, move to the table, fill their glasses and say the first toast. Ideally, the meat should be covered or wrapped in foil - this is how the “steam effect” is ensured, which helps the kebab to relax a little, release the juices, and completely and irrevocably soften.

For a special twist, try sprinkling the cooked meat with a little pomegranate juice (amazing!) or dry wine (zesty!). If desired, add fresh herbs and onions cut into rings to the bowl - after 15 minutes the kebab will acquire a special aroma and taste.

14. Accompaniment to barbecue

A cart breaks - firewood for a lazy person, a bull dies - barbecue for a slacker.

In our tradition, for some reason, shish kebab is always associated with vodka or beer. No one is calling you to sobriety, however, sometime in your spare time, think about whether the mentioned comrades are actually the best friends of kebab.

Again we make a mental reference to Caucasian traditions and remember that most often on the festive table of a Caucasian there is a jug of wine, we draw conclusions and try to serve dry red wine, tart and thick, with the barbecue.

Well, don’t forget about fresh vegetables and herbs. The more juicy cilantro, bright parsley, delicate dill, spicy basil, sweet cucumbers, sugar tomatoes appear on the table along with the meat, the tastier the kebab will be.

By the way, you can also lightly hold the bread you serve over the coals - it will become fragrant and crispy. If you have a couple of sheets of pita bread lying around the house, wrap cheese, tomatoes, herbs in it and fry it over the coals - it will be incredibly tasty!

15. Sense of proportion

The turkey was thinking too, until he got to the barbecue.
Film "Lock, Money and Two Smoking Barrels"

Barbecue is, of course, a very exciting and creative event, however, in your creative impulses, try to maintain a sense of proportion. Don’t throw all the tips and secrets suggested above into one huge bowl of meat. A hundred ingredients for a marinade are unlikely to make barbecue tastier - when trying to implement your recipes, think about moderation. If you want to string additional components along with the meat, you should not mix lard with grapes and strawberries with fish. If you pour wine over the meat during frying, you probably shouldn’t sprinkle it with additional lemon juice when serving. A sense of proportion, dear ones, a sense of proportion in everything!

Marinade for shish kebab - top 10 best recipes

1. Shish kebab in red wine

During the cooking process, the alcohol vapor, as in many other recipes using wine, cognac or other strong drinks, evaporates, leaving only a subtle subtle fruity flavor and an incredibly rich, beautiful color.

For 1 kg of meat you will need:
300 ml dry red wine;
3-4 onions;
5 cloves of garlic;

Wash the meat, dry it, cut into portions. Place in a saucepan, add salt, pepper, squeeze out the garlic, mix everything thoroughly, add the onion cut into slices, pour in the wine. Mix again, then cover with a plate or lid smaller in diameter than the diameter of the pan, and place a jar of water or other weight on top. Leave for 6-7 hours.

2. Shish kebab in kefir

A combination that is very strange at first glance will surprise you as a result of preparing the barbecue: the meat will be very tender, the taste will be slightly creamy.

For 1 kg of meat you will need:
200 ml kefir;
3 onions;
salt, freshly ground black pepper to taste.

Wash the meat, cut into portions, salt, pepper, and pour kefir. Add the onion, mix well, and refrigerate for at least 5 hours.

3. Shish kebab in mineral water

Fans of marinating shish kebab in mineral water claim that this is one of the fastest ways to pre-prepare meat for cooking over a fire. This marinade itself is quite neutral, so to give the kebab a “zest”, try adding suitable spices to the mineral water - ground hot pepper, paprika, coriander.

For 1 kg of meat you will need:
250 ml mineral water;
2-3 onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut into portions. Arrange in layers with chopped onions, salt and pepper at the same time. Fill with mineral water and leave in a cool place for 1-3 hours.

4. Kebab with kiwi

But this is definitely the “fastest” of all possible marinades! Thanks to the organic acids that make up the green exotic berry, the collagen in the meat protein is destroyed, as a result of which the meat becomes very, very soft. However, be careful: overcook it a little and you’ll end up with minced meat instead of kebab: kiwi thus acts on the meat quite quickly. The method is very useful in cases where you have chosen the wrong meat - tough and stringy.

For 1 kg of meat you will need:
5 kiwi;
5 cloves of garlic;
salt, freshly ground black pepper to taste.

Puree the kiwi and garlic, mix with washed, dried, cut into pieces and salted meat. Cover with a lid and leave for 40-60 minutes, periodically checking the condition of the meat and testing it for softness by simply piercing it with a knife.

5. Shish kebab in onion-tomato marinade

Spicy and aromatic. Meat marinated in tomato and onion dressing will be juicy and unique.

For 1 kg of meat you will need:
3 ripe tomatoes;
1 large onion;
1 tsp. khmeli-suneli;
salt, freshly ground black pepper to taste.

Grate the tomatoes. Cut the onion into rings.
Wash the meat, dry it, cut it into pieces. Salt, add pepper, hops-suneli. Mix with tomato puree and add onion rings. Leave for 8-10 hours.

6. Oriental pork or meat in honey

The marinade, frankly speaking, is not for everybody, however, if you are a fan of oriental trends in cooking, you will certainly like the spicy-sweet taste that the kebab gets thanks to this marinade.

For 1 kg of meat you will need:
3 tbsp. l. honey;
2 tbsp. l. soy sauce;
2 tbsp. l. mustard beans;
1 tsp. dry ground ginger;
1 tsp. hot ground pepper;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut it into pieces.
Mix with honey, soy sauce, hot and black peppers, ginger, mustard, and salt. Leave for 5-8 hours.

7. Shish kebab in vinegar

Many kebab connoisseurs believe that vinegar makes the meat coarser and tougher, however, there is another opinion: thanks to this additive, the meat becomes spicy, piquant and very tasty. To understand whose camp you are in, you should try at least once to cook shish kebab marinated in vinegar.

For 1 kg of meat you will need:
4 tbsp. l. table vinegar (9%);
10 tbsp. l. water;
3-4 heads of onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry it with disposable towels, cut into portions. Salt and pepper. Mix water and vinegar and pour over meat. Stir, add onions, leave in a cool place for 3-4 hours.

8. Shish kebab in mayonnaise

Yes, yes, mayonnaise is a cold sauce, yes, of course, when heated it breaks down into a mountain of harmful substances, of course, it is generally bad manners to use it when cooking meat. But you can do it just once, right? And if you really like it, then sometimes, just a couple of times a year? Quietly - so that no one knows?

For 1 kg of meat you will need:
200 g mayonnaise;
4 onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, divide it into pieces. Salt and pepper. While stirring, gradually add mayonnaise. Arrange in layers, alternating with onion rings. Leave for 5-10 hours.

9. Shish kebab in pomegranate juice

Tender, juicy, bright, aromatic, berry - what else can I add to make you understand that this marinade is worth trying at least once in your life!

For 1 kg of meat you will need:
250 ml fresh pomegranate juice;
4 onions;
salt, freshly ground black pepper to taste.

We wash the meat, cut off excess, dry it, and divide it into portions. Salt, add pepper and pomegranate juice, mix well, add onion rings, leave in a cool place for 8-10 hours.

10. “Quick” onion marinade

This marinade is very... very, let’s say, not for everyone, because during the process of preparing shish kebab, the onion mass quickly burns if you don’t clean it off the meat first, however, a significant plus is the special juiciness that onion juice gives to the meat, and the mind-blowing smell that characteristic of kebab cooked with onions. It's definitely worth a try!

For 1 kg of meat you will need:
0.5 kg of onion;
salt, freshly ground black pepper to taste.

Grate the onion or chop it in a blender. Wash the meat, dry it, chop it, mix it with salt, pepper and onion mixture. We put it under pressure for 5-8 hours. Before threading the meat onto skewers, clean the meat as much as possible from the onions.

Well, now that you're savvy in theory, it's time to start practicing? We wish you many, many sunny days, wonderful occasions for picnics, excellent companies and, of course, delicious barbecue. And yes, “Magic Food” fulfilled its part of the contract, told about the secrets - now it’s your turn to reveal family secrets.

Experienced barbecue makers believe that good meat does not need marinade at all. Because this way you can feel its true taste without foreign impurities.

But if the quality of the meat leaves much to be desired, then marinating mixtures are used.

How to cook pork kebab without marinade at all? There are several ways.

Most often, according to such recipes, meat is cooked over coals in the Caucasus, where marinating shish kebab in vinegar is considered real blasphemy.

Firstly, meat for barbecue without marinating should be fresh, chilled, but not frozen. Pork ham or neck if you like it fattier.

Pork kebab recipe without marinade

For pickling, finely chopped onions are used, or even better, grated onions.

1. Rinse the meat and cut off the films and other areas that do not fit into the barbecue.

2. Cut the pork meat into large pieces so that the meat is juicy, and into equal pieces so that they cook evenly.

3. The amount of onion in this kebab recipe is determined at the rate of at least one part of onion to two parts of meat. The onions need to be cut into thin half rings so that the onions release their juice faster. Better yet, grate it.

3. Place the meat and onions in a large bowl, sprinkle with salt and ground black pepper and crush it with your hands. The juice should be squeezed out of the onion, mixed with spices and permeated the meat with all these aromas.

4. Let stand for 10 minutes, then repeat the stirring process.

5. Now you can put the meat in an enamel or plastic dish, cover it with a plate and put pressure on it. You need to leave the meat in this form for 2 hours, but 4 is better.

If you don’t have utensils made of the required material, put a strong bag on the bottom and put the meat in it.

6. During frying, you need to water the kebab with water and vinegar, salt and pepper. This technique is used exclusively to give the finished kebab a specific vinegar aroma. But vinegar is not used when pickling!

Shish kebab without marinade in spices

Another reason to cook kebab without marinade may be a simple lack of time for marinating.

In this case, you can grill pork steaks in spices.

Ingredients:

• pork (loin) - 1kg
• ground black pepper - 1.5 tsp.
• ground red pepper - 1 tsp.
• basil - 6 tsp.
• rosemary -1 tsp.
• salt - 2-3 teaspoons

Cooking pork steaks:

1. Cut the meat into steaks. For quick cooking, 1 cm thick.

2. Mix all dry spices. Rub the resulting mixture into the meat.

3. Place on a wire rack. Place on a grill with very hot coals.

4. Hold for 3 minutes. Turn over to the other side and fry for 3 minutes. The steaks will be juicy cooked.

5. Wrap the steaks in foil if you are not going to eat them right away. Serve with adjika or ketchup.

Bon appetit!

Therefore, even if the marinated meat is not cooked through, you will not get poisoned. Properly marinated meat can be safely eaten raw. This is especially important if you plan to treat children to barbecue (they are more susceptible to poisoning).

If the kebab is made without marinade, it must be completely fried, which is not always possible and not for everyone. Therefore, if you want to play it safe, marinate.

Summer is just around the corner, which means it's time for picnics and outdoor recreation. The main character is still the kebab! Not a single trip to nature is complete without a traditional barbecue. There are many recipes on how to properly marinate and cook shish kebab. We will talk about this in our article.

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Which to choose marinade for barbecue and how long to keep the meat in it depends on individual taste preferences, as well as on the degree of hardness of the meat. You should not marinate meat using fermented milk products, such as kefir, if you will be traveling for a long time in the heat and do not have a cooler bag. This may be hazardous to your health. The tougher the meat, the longer it should marinate. In addition, there are some tricks and secrets cooking shish kebab, for example, how to make meat softer using marinade.

TOP 15 best shish kebab marinade recipes

Marinades are suitable for pork, chicken (see how to properly marinate chicken), lamb, beef and turkey.

Marinade with mayonnaise

You will need 200 g of any mayonnaise per kilogram of meat, 4 onions, spices. Mayonnaise is mixed with all spices to taste. Then the meat is coated with it.

Pink marinade (with ketchineze)

It is prepared in exactly the same way as the previous marinade with mayonnaise. Only a small amount of ketchup is added to the mayonnaise, due to which the entire marinade turns pink.

Marinade with wine

White wine is mixed with seasonings. Then the resulting mixture is poured into the meat, laid out in layers with onions so that there is a layer of onions on top. The meat is covered with a plate with a load. This will marinate the meat better. It is advisable to leave it in the refrigerator until the morning. You can also use dry red wine to prepare this marinade.

Marinade with beer

Here you can experiment. If you wish, marinate the meat in light or dark beer with spices.

Marinade with port wine and prunes

You can marinate the meat in red port wine with spices and chopped prunes. While the meat is marinating, it is recommended to stir it several times. The taste of this meat is very unusual.

Marinade with mineral water and lemon

An excellent marinade is obtained from ordinary mineral water with gas. Add the juice of several lemons and spices to the water and pour it over the meat. Bubbles make the meat more fluffy and tender.

Marinade with tomato juice

Tomato juice is mixed with spices to taste. The meat is immersed in the marinade for 6 hours. The meat turns out very juicy and tender. At the same time, you can add pieces of fresh tomatoes to this marinade, which you can then also thread on a skewer.

Marinade with kvass

To prepare the marinade, you will need fresh (non-bottled) kvass. Add salt, pepper, coriander, basil, rosemary. Stir and pour over the meat.

Marinade with vinegar

Add a teaspoon of vinegar to 0.5 cups of water. Add onions chopped in a blender to the marinade, salt and pepper.

Marinade with honey and pineapple juice

To prepare, you will need a teaspoon of honey, a teaspoon of soy sauce, 4 tablespoons of pineapple juice, 2 cloves of garlic, salt and pepper to taste. All ingredients should be mixed and the resulting mixture should be poured over the kebab.

Marinade with kiwi

For the marinade you will need half of one kiwi (no more) for about one and a half kilograms of meat. Kiwi should be blended or grated. You will also need a teaspoon of ground coriander, 0.5 teaspoon of sweet red pepper, 0.5 teaspoon of cumin, a little hot red pepper. Do not add salt to this marinade at all. Mix everything and rub the resulting mixture onto the meat.

Marinade with pomegranate juice

Crush the pomegranate seeds and strain the juice through cheesecloth. Add seasonings to the pomegranate juice to taste.

Marinade with honey and mustard

Mix 2 tablespoons mustard, 1/4 cup honey, 1/4 cup red wine vinegar, 1/4 cup olive oil in a bowl. Leave the meat in this marinade for 3 hours.

Marinade with tea

You will need black brewed tea. Pour 3 tablespoons of tea into 300 ml of boiling water and leave for 10 minutes. Then strain the tea and add 1.5 teaspoons of salt, black pepper, dried dill, and a little soy sauce. You can keep the meat in this marinade for only about an hour, and then start cooking the kebab.

Marinade with kefir

Seasonings and salt are added to kefir of any fat content. Then the meat is immersed in the marinade for at least 3 hours. This marinade is not suitable if you have to travel a long time to your vacation spot.

You will need information on how to properly marinate shashlik, what spices are needed, and how to fry already marinated shish kebab.

How to marinate shish kebab

Many people do not know how to properly marinate kebab. It often turns out tough and tasteless, and if it is overcooked over a fire, it will be completely impossible to eat. For barbecue, choose fresh meat, but not fresh. It should be the meat of a young animal, without a high fat content. It can also be refrigerated meat from the store.

• Try not to buy frozen meat for barbecue, as its taste will be completely different.

In addition to meat, we will need onions. The amount of onion is regulated by a person’s taste preferences. There are people who generally cannot stand onions in any form. In this case, it is better not to add it to the marinade at all or add it in small quantities.

• The onion should be cut into rings so that you can then thread them onto a skewer.
• These should not be large rings, as some people think. This only indicates the cook’s illiteracy or laziness.
• The rings should be medium in size, not too thin so that they don’t fall apart, but not thick either.
• You will also need garlic.
• Slice the garlic cloves crosswise into thin slices, but do not put them through a garlic press.

What spices are needed for marinating shish kebab?

To prepare marinades, you may need various spices: salt, black and red pepper, ground and unground coriander, chili, basil, dried garlic, bay leaf, fresh or dried herbs, etc. Before preparing the marinade, decide what kind you want meat. Choose one of your favorite kebab recipes and cook it. Do not mix ingredients from different recipes. It may not turn out at all what you expect. Stores also sell universal seasonings, which already have the name “For barbecue.”

How to make meat less tough

To make the meat softer, you can grate it and marinate it in freshly squeezed kiwi and pineapple juices. You can also prepare a paste from the same fruits, but it should be fresh fruit, not canned. The meat acquires its exquisite taste under the influence of pomegranate juice. Mash the pomegranate, strain the seedless juice through a strainer and grate the meat. Then it will become unusually soft and will melt in your mouth. To soften the meat, you can marinate it in grated lemon along with zest, or in lemon juice. Spices such as black pepper and cumin soften the meat a little. You should not add too much vinegar to the marinade; it can completely drown out the taste of the meat and make it tougher.

How to grill shish kebab well

Cooking shish kebab is a very delicate matter that requires skillful hands. They say that kebab does not tolerate women's hands, but this is not entirely true. Women can also cook wonderful shish kebab, although it is customary that this is a purely male affair.

• Thread the kebab onto skewers in advance before the fire burns out.
• It is better to string the meat along the grain, leaving large pieces of meat closer to the middle and smaller pieces at the edges.
• Try to get the pieces of meat do not touch each other too closely. In these places, the meat usually remains poorly cooked.
• When stringing, alternate pieces of meat, onion and bell pepper rings, tomatoes, lemon.
• Shish kebab should be cooked over coals at a distance of no more than 15 cm.
• This should not be an open fire under any circumstances, as the meat will only brown on the outside and remain raw on the inside.
• These also should not be almost cooled coals, since their heat will not be enough to cook the meat well.
• If the fire flares up, it is better to move the kebabs or remove them from the heat, or lightly extinguish it with water.
• The skewers should be placed tightly together. This way there will be less fire, but more smoke, which will make your kebab even tastier.
• Turn the skewers several times as the meat cooks.
• To make the kebab juicy, baste it from time to time with a mixture of water and lemon juice, or the remaining marinade diluted with water.

How to tell if meat is ready

• To tell if the meat is ready or not, pierce it with a fork.
• If the juice is clear, it means the meat is ready.
• If the juice is pink, it means the meat is not cooked through.
• If there is no juice at all, it means the meat is too dry.

Have a nice barbecue and enjoy your time in nature!

The May holidays are coming soon. And everyone, young and old, will be drawn to their summer cottages. It will probably be difficult for even the most experienced accountant to calculate how much meat will be eaten during these days. And of course, it’s not difficult to guess that the bulk of it will be fried on the grill, in the form of everyone’s favorite kebabs and.

Prepared from lamb, beef. But the most popular and beloved by all, of course, is the one made from pork. One of the delicious recipes you can find. It pickles quickly, fries quickly, it’s tasty and juicy. It is precisely for its taste and ease of preparation that it is loved by millions of people.

Cooking barbecue is not just a culinary process, it is a kind of action! Just the preparation for the process puts you in a certain mood. You need to buy everything you need, then decide which marinade you will use. Then fry! Everywhere you need certain skills and abilities.

So how to cook a tasty, juicy, aromatic pork dish? It’s no secret that some people turn out the finished dish juicy, while others turn it dry; For some, it always turns out overcooked and tough, while for others, it’s not at all cooked inside.

In order for fried meat to be tasty, juicy and well-done, you need to select the right part of the right quality, keep it in a properly prepared composition, and fry it correctly on the grill.

Let's first look at the different options.

Properly marinating the pulp is an important step in preparing a delicious dish. The method you choose to do this primarily determines the taste of the finished product. Therefore, this stage is one of the most important. Even if you buy an excellent piece of pulp, if you process it incorrectly, it may not turn out to have the taste that you expect from it.

There are a lot of cooking options. And by preparing them correctly, you can make the finished product juicy from almost any one. The main thing is to observe proportions and time.

Sometimes in recipes it is found that vinegar is added to the ingredients. I'm not adding it. I think that when it is added, the taste of the main product is lost. It turns out tough and not juicy.

Maybe I’m wrong, or maybe I just don’t know how to prepare options using vinegar, but I never use it. What for? Then, when there are a large number of natural products, thanks to which the meat turns out very juicy and certainly tasty.

In addition, the pork itself is quite tender, not tough at all, and the vinegar is mainly used to soften it. And in this case there is absolutely no need to use it.

But let's look at other methods. In fact, there are many more of them; here are the most popular and in demand.

On kefir

Kefir also contains acid, and if you need to quickly make the pulp soft, then kefir will come in handy.

Just know that you don’t need to keep it in kefir for too long. Otherwise, the result will be the same as if we keep meat in vinegar - it will lose its taste and juiciness.

Keep in kefir for no more than 3.5-4 hours. This will be quite enough to obtain a delicate taste.

We will need:

• pork neck – 2 kg
• onion - 1 kg
• kefir -05-0.7 ml.
• salt, ground black pepper to taste
• ginger - 1 tablespoon
• spices - I use mixes that include chopped coriander, cumin, paprika, nutmeg
• dried herbs
• ground red pepper

Preparation:

1. Cut the neck into pieces 5x5 cm. It is better not to cut smaller pieces, because in this case the pork will turn out dry. There is no need to cut any more, there is a risk that it will not have time to fry inside. Place everything in a large bowl.
2. Cut the onion into very thin half rings. Mash it so that the onion releases its juice and add to the bowl.
3. Stir everything together, pressing lightly on the onion so that the juice is absorbed into the pulp.
4. Add spices, herbs, pepper, kefir. Mix everything again, lightly pressing on the contents so that the marinade quickly saturates each piece.
5. Leave to infuse in a cool place. It is not advisable to put it in the refrigerator. You can stir occasionally.

It is better to salt the prepared pieces 30-40 minutes before you start grilling the kebab. It is not recommended to salt before. Salt draws the juice out of the pulp. And if you salt it earlier, the pulp will never turn out juicy.

This is one of the main secrets of preparing a juicy product. Don’t ignore it, and then it will always turn out juicy.

With soy sauce and lemon juice

This composition also has an acidic base, only now lemon is used for this. And soy sauce will give the finished dish a piquant taste and a beautiful golden brown finish.

We will need:

• pork neck – 3 kg
• onion - 5-6 large onions
• lemon - 1 pc.
• spices for pork
• salt - 1 tbsp. spoon
• pepper - red and black
• soy sauce - 2 tbsp. spoons

Preparation:

1. Cut the meat into 5x5 cm pieces. Transfer to a bowl.
2. Mix everything together, lightly pressing on the onion so that it releases the juice.
3. Squeeze juice from lemon, add spices and pepper. Mix everything again, lightly pressing on the contents to quickly saturate each piece.
4. Keep in a cool place for 3.5-4 hours, stirring occasionally.
5. Add salt 30 minutes before frying.

Delicious kebab using olive oil

If you purchased a leaner part for shish kebab, such as tenderloin, then to prevent the flesh from becoming dry, you can use a marinade with olive oil.

We will need:

• pork tenderloin - 1.5 kg
• lemon - 1 pc.
• olive oil - 4 tbsp. spoons
• paprika -1 teaspoon
• ground coriander - 1 teaspoon
• a pinch each - ground ginger, cinnamon, nutmeg
• pepper - red and black
• Bay leaf

Preparation:

1. Grind and mix all the spices, add pepper and chopped bay leaf. Pour olive oil over the mixture, stir, leave for 20 minutes to allow the spices to combine with the oil and the flavors to combine.
2. During this time, cut the tenderloin into medium pieces and then place in a bowl with the prepared mixture. Mix. Close with a lid or cover with cling film.
3. Leave for 1-1.5 hours at room temperature, periodically stirring the pieces with spices and oil so that they are evenly saturated with juice.
4. Add salt 30-40 minutes before frying.
5. Cut the lemon into rings. Thread the pieces onto skewers, alternating with lemon rings, and fry on the grill until done.

With mayonnaise - the most popular

This method is perhaps one of the most popular among people. Well, we love mayonnaise... It is also better to use it when preparing kebab from leaner pieces, if it is appropriate to talk about pork.

We will need:

• pork - 2 kg
• onion - 1 kg
• mayonnaise -350-400g
• spices for barbecue
• mustard - 3 tablespoons
• salt, pepper to taste

Preparation:

1. Cut the meat into pieces 5x5 cm. Place in a bowl.
2. Cut the onion into thin half rings. Mash it so that the onion releases its juice and add to the bowl.
3. Stir the contents, pressing lightly on the onion to form juice.
4. Add spices, pepper, mayonnaise. Mix everything.
5. Leave to infuse for 6-7 hours, or preferably overnight. It is better to keep the chopped pieces in mayonnaise in the refrigerator.
6. It is better to add salt 30-40 minutes before cooking. It is also not recommended to keep the pieces in salt for a long time.

In tomato juice and with tomatoes

The pulp turns out to be very tasty and juicy if you use tomatoes for the marinade. To ensure that all the juice collected from the tomatoes is preserved and does not leak out during frying, add a little vegetable oil.

We will need:

• pork tenderloin – 2 kg
• onion -1.2 kg
• tomatoes -1.3 kg
• fresh ginger – 30 g
• vegetable oil -4 tbsp. spoons
• spices - 1 tbsp. spoon
• pepper - 1 teaspoon
• salt - 1 tbsp. spoon

Preparation:

1. Cut the meat into large pieces.
2. Cut the onion into thin half rings.
3. Grind 800 grams of tomatoes in a blender bowl with ginger. If you don’t have fresh ginger, you can add it in powder.
4. Cut 500 grams of tomatoes into slices.
5. Mix all ingredients with onion, tomato juice and spices. Mash the contents so that the juice is better absorbed into the pulp.
6. Add chopped tomatoes. Stir gently until the tomatoes remain whole.
7. Leave for 4-5 hours.
8. 30-40 minutes before, add salt and oil. Mix.
9. Thread onto skewers and fry until done.

On mineral water

Also a very popular option among the people. This is also a long way. You will need to soak the pieces of pulp in water and onion juice all night.

The advantage of this method is that the water has a neutral taste. And the taste of the product is revealed most fully in this case. And the second plus is that the pulp is softened with the help of mineral water, and becomes very soft, juicy and aromatic. And its fibers, under the influence of mineral water, become more elastic and are better saturated with spices. And the finished product becomes more aromatic and remains tender at the same time.

We will need:

• pork - 3 kg
• onion -1 -1.5 kg
• highly carbonated mineral water - 1 liter
• spices
• salt pepper
• vegetable oil

Preparation:

1. Cut the pulp into pieces 5x5 cm.
2. Cut the onion into thin half rings. Mash it so that the onion releases juice and add to the pulp.
3. Stir everything together, pressing lightly on the onion to release the juice.
4. Add mineral water. It is better to choose water with potassium and sodium salts.
5. Add spices and pepper. There is no need to salt immediately, as this may make the meat tough; it is better to salt it 1-2 hours before frying.
6. Leave the pieces in a mixture of water and onion juice for 12-15 hours, putting it in the refrigerator, stirring occasionally.
7. Before cooking, drain the water, remove the onion and add a little vegetable oil. In this case, when frying, the pieces will not burn.

Here are just a few ways in which the finished dish will turn out tasty and juicy. However, there are also options for aging the pulp in red and white wine (for lovers), in pomegranate and tomato juice. There are also recipes based on sour cream, and with the addition of balsamic vinegar. However, like regular vinegar. And lovers of beer and specific tastes soak the pulp in beer.

When the chopped pieces are mixed with all the ingredients, it must be tightly closed and placed under pressure, pressing down with something heavy.

If you use quick methods, in 3-4 hours, then it is better to keep them in a cool place. And if you need more time, it is better to keep it in the refrigerator.

But that’s not all, for the kebab to turn out great, it should also be fried correctly.

How to properly grill shish kebab

1. Before frying the chopped pieces, they need to be properly threaded on skewers. They should not be strung too tightly. There should be a little space between them for better roasting on all sides.

2. You need to string them evenly so that they are evenly on the skewer, and so that nothing hangs down in separate pieces.

3. If onions were used for the marinade, then they must be carefully removed from each piece. If this is not done, then burnt onions will give the dish a bitter taste and deprive it of the desired aroma.

4. If no oils were used, then before frying you can coat each cut piece with vegetable oil. This is necessary so that the flesh is well fried on the inside and not burnt on the outside.

5. Coal can be bought ready-made in the store, although there are many who are against this. And opponents, as a rule, make coals themselves. They take firewood from deciduous trees - birch, aspen, apple..., burn it, and when coals appear, they fry on them. Just don’t fry the pulp using coniferous wood, this can ruin its natural smell and taste.

6. While frying on the grill, you must constantly turn the skewers so that the pieces are fried evenly. You should make sure that the coals smolder well. If the heat is weak, the pulp will dry out, and if flames constantly burst out, it will begin to burn. To do this, keep a bottle of water ready. And as soon as the flame breaks out, it should be immediately extinguished with water from a bottle.

7. During the entire frying process, you must be near the grill to monitor the entire process.

8. When the kebab is browned, you can check its readiness by making a cut on the piece that is the lightest. If no blood flows out of it, and the inside is a pleasant pink color, then the dish is ready.

9. Remove from the skewers to a large platter and cover with a lid to rest for 5 minutes. Rested, it will be even juicier and tastier.

10. You can serve the finished dish with grilled vegetables, fresh vegetables, herbs and onions soaked in vinegar.

The next topic would essentially need to be put first. But since the article is about marinades, they went first. Therefore, although belatedly, let us dwell on this important topic in more detail.

How to choose pork for barbecue

The kind of kebab you get depends on what kind of meat you choose for cooking. You can make an excellent marinade and fry the pulp well. But if it is bought incorrectly, it will be difficult to prepare the perfect dish.

And it is best to use the neck or loin.

1. It is best that it is fresh. This makes the finished product the most delicious. As a last resort, you can use frozen, but only under one condition. If you bought it fresh, you froze it yourself, and defrosted it only once. They defrosted it just for this occasion, that is, for preparing the dish.

2. It must be defrosted at room temperature, in a natural way. No use of hot water or microwave.

3. Also, you should not buy a ready-made product in a store. After all, we don’t know what’s cut there. This means the result may be unpredictable.

4. Pay attention to the appearance when you buy it. It should be pale pink in color, with thin streaks of fat. If it is red, it may be old and best discarded. The finished dish from it will be tough, no matter how much it is pre-cooked and fried.

5. There is no need to take pieces that are too fatty. During frying, excess fat will drip onto the coals, burn on them, and this will give the finished dish an unnecessary smell.

6. A fresh product should not have any foreign odors, only a fresh, almost neutral odor.

7. When pressing on it, blood should not come out. And the pressure mark should disappear almost immediately. If the mark remains for a long time, then the pulp was thawed and frozen again.

8. When examining externally, look at the consistency; it should not be matte, but glossy. It should also not stick to your hands.

Now, when going to the store, always choose the right piece. And then any dish will turn out delicious.

Pork shish kebab in its own juices without marinade

Despite the fact that I know various methods of marinade, I am constantly looking for new recipes. And I found this original way.

This recipe differs from all those proposed above not only by this, but also by the fact that when choosing the main product, it is not the neck part that is taken, but the carbonate, and it is cut not into the usual pieces, but into thin plates in the form of steaks.

This is such an interesting and original recipe! How do you like it? Did you like it or not?

And in general, it’s very interesting, what methods do you usually use? Maybe you have your own original ways. It would be great if you share them with us!

In today’s article, I tried to talk in great detail about all the nuances of preparing delicious, tender kebab. You should pay attention to all stages of preparation. They are all equally important and significant. To make a delicious dish, you don’t have to ignore any of them. And only then will it turn out tender, juicy and very tasty.

Bon appetit!