If you decide to cook, and the meat is not soft enough - this is not a problem. Today I want to offer an original recipe for making marinade for kebabs. The meat is juicy, soft, tender and very appetizing.

Use beef, veal, lamb and even goat meat for this marinade.

Cooking time: 20 minutes.

Marinating time: 3-4 hours.

Baking time: 20 minutes.

Ingredients:

• veal (beef) 1.2 kg
• onion 400g
• tomatoes 200 g
• white wine (dry silt semi-sweet) 100 g
• juniper 5 pcs.
• spice mix based on rosemary for grilling 1 tbsp. l
• a mixture of ground peppers 1,5 tsp.
• lemon
• ginger (grated) 1 tsp.
• salt 2 tsp.
• honey to taste
• kiwi 1 pc.
• vegetable oil 50 ml

Veal shashlik in marinade: cooking recipe

Veal (no matter what part of the animal) cut into small portions, about a matchbox.

Peel and cut most of the onions into rings.

I recommend grinding a smaller part of the onion with a blender. Fold the prepared onion into a deep bowl. Onions in the marinade play a softening role, you can add a lot. Chopped onions in gruel will be better absorbed into the meat, and the circles can be put on a skewer with meat.

Cut several medium tomatoes into cubes and add to onion.

Now pour the spices into a container of vegetables. These can be mixtures for grilling or individually spicy dry herbs and seasonings. Juniper berries are perfectly combined with meat, add 5-7 pieces. Crush fine ginger and add to marinade with lemon juice.

Transfer the meat to the vegetables, sprinkle with salt, pour a little for the spicy honey. Pour white or red dry or semi-sweet wine. To bind all the ingredients of the marinade, add a small amount of vegetable oil. Stir the meat with your hands, cover with a lid or put the load, and put in a cool place for 3-4 hours. If you leave the meat for the night, it will be even better.

Now, before you go to the cottage or the nature to fry a delicious kebab, I suggest adding one secret ingredient to the meat. It will be average in size kiwi.

Peel the kiwi and cut into slices, add to the meat and mix. Kiwi allows you to soften the fibers of the meat, and any kebab will come out soft. It is only important to add kiwi for 2-3 hours before you start baking kebabs, not longer. Otherwise, the meat will become too soft and just fall apart.

For those who like to serve kebabs with fresh onions, I can offer an original idea. Cut the onion into thin rings.

In a bowl, mix the onions, lemon juice (2-3 tbsp. L), greens and a pinch of salt. Stir and leave the onions to marinate.

Description

Veal shashlik  not as popular as, for example, made from pork or poultry. And it is in vain. After all, you can make a very tasty and appetizing kebab on this meat with your own hands on an open fire or in the oven. Step-by-step recipe with a photo that you can find below, very clearly and affordably tells about how to marinate meat, and then make it a real culinary masterpiece. Believe me, your loved ones will be delighted with this dish, because the kebab prepared according to this recipe received a lot of positive feedback.

Our veal kebab today we will cook from the freshest piece of veal along with the bone. If you wish, you can also purchase a loin, since it is this meat portion that is the most delicious. There are many marinades in which you can soak the veal.  In addition to traditional vinegar, some marinate meat in dry red wine, kefir or mineral water. Variations of ideas for marinating meat there are a large number. What is the right way and the most original, you decide.

Since beef is not very high-calorie meat (250.5 kilocalories per 100 grams of product), it can be safely eaten by those who watch their weight.

The finished dish, cooked on an open fire or on the grill, turns out to be extremely fragrant and tender. To beef is not hard and dry, it must be marinated for at least an hour, or even more. Finished roasted meat is served on the table with freshly chopped greens. As a side dish usually use fresh or baked vegetables that are perfect. Having prepared such barbecue from veal at least once, you will surely appreciate it and want to please your loved ones with this dish again.

Ingredients

• 
     (on the bone, 2 kg)
• 
     (1 tbsp. L.)
• 
     (taste)
• 
     (taste)
• 
     (for barbecue, to taste)
• 
     (taste)

Cooking steps

To make the original veal shashlik at home, you need to purchase a piece of the finest veal. Next, you need to rinse the meat in cold water and allow to drain excess moisture or blot with a paper towel. After that, veal should be cut into large pieces without removing the ribs.  The ribs will serve as a support on the skewer and will not allow the meat to scroll or fall into the fire.



Then veal should be smeared with olive oil on all sides. After that, the next kebab should be seasoned with salt and spices to taste. If you have a spice mill, you can grind a few peas allspice to give the dish a special flavor. Next, the veal must be left to marinate for 15-20 minutes so that the salt melts and absorbs into the meat fibers. As soon as the pieces of veal change color, they can be strung on skewers.



During that time, as the meat will be marinated, you can do fire in the grill. It is necessary to ensure that the temperature of the heat was appropriate and the coals burned to the required condition. You can adjust the heat of the fan. It is necessary to constantly monitor the fire in order to prevent "graying" coals. It is necessary to consider in advance that a little more coals will be needed for veal than for a different type of meat. The heat in the grill should also be slightly larger than usual. Do not put too many embers in the fryer.  It is necessary to leave some distance between the coal and meat, so that the veal can rest after roasting, on the one hand, but also not cool.



As soon as the grill is ready, you can send skewers with meat on it. According to the reviews of professional kebabs, on the grill a dish of the same tasty and juicy is unlikely to work. The main secret of the perfect zazharki on the skewer is that the pieces of meat are roasted simultaneously from four sides, and not with one in turn. If you put the loin on a spit, then it will be possible to fry it properly until it is cherry-colored.



It is quite difficult to choose the necessary support and put a piece of meat on the skewer so that the veal does not turn while you turn it over. To avoid this, you can use a little trick. You need to take thin skewers, and then put them under each piece on the sides.  Put the skewer on the grill should be exclusively on the edge. This method of frying allows the meat to get the heat from the coals themselves, and not from the brazier.



From the side of the rib should not roast veal for too long, because there is not much meat there. It is enough just to allow the film that covers the edge to change in color. When you see that the pieces of meat are getting a little smaller, and the ribs are exposed, this suggests that the kebab is ready entirely and needs to be urgently removed from the fire. The back of the finished meat should be properly roasted, and a thin layer of fat should crunch a little.  At the same time, a large muscular part of the inside should be pink in color, and the taste should be very juicy.



We lay out the finished treat on plates and serve it hot on the table. Delicious veal kebab cooked on the grill ready.



Enjoy your meal!

Shish kebab is a traditional dish of Caucasian peoples, which over the years more and more firmly takes its place of honor on the tables of the peoples of Russia, Belarus, Ukraine, Poland and other countries of Central and Eastern Europe.

What is a kebab? These are coarsely chopped and pickled cuts of meat, which are subsequently strung on a skewer and roasted over hot coals.

As a rule, in the homeland of a shish kebab (Caucasus) it is cooked from mutton, but there is a mass of interpretations of this recipe and therefore, you can use meat that you prefer according to taste preferences.

Today we offer you to cook veal shashlik. After all, veal differs from other types of meat (pork, beef, lamb, etc.) by special juiciness and tenderness - so the kebab turns out just great!

Traditional recipe

Cooking veal kebab with onion:

Veal shashlik in Caucasian style

Traditional veal kebab in a Caucasian way is exactly the dish that you should definitely learn to cook for everyone! After all, you certainly will not try more tender, juicy and fragrant meat!

The young veal itself is notable for its tenderness and piquancy of taste, and the wine and herbs, which are traditionally used for pickling, complement it even more and emphasize the true, rich taste and aroma of a real Caucasian shish kebab, from which it is simply impossible to tear yourself away!

Ingredients:

• veal shoulder or tenderloin - 4 kg;
• dry red wine - 1 l;
• bulbs (large) - 6 pcs .;
• rosemary, hops-suneli, cilantro - 1 tsp each;
• thyme - to taste;
• mint is a small pinch;
• salt - to taste;
• pepper mixture - to taste;
• vegetable oil - 200 ml.

Active cooking time: 60 min.

Calories per 100 g: 249 kcal.

Cooking:

1. Chilled veal cut into pieces of the same size (5x5). Put them in a wide bowl, sprinkle with herbs, salt and pepper mixture. Then pour oil and wine;
2. Peel the peeled bulbs into rings, add to the meat, and then mix everything thoroughly. Tighten the bowl with a piece of food film and store in a cool place for 10-12 hours (it is better to cook in the evening);
3. After the time allotted for marinating, prepare everything you need for cooking kebabs: barbecue, coal and skewers. String marinated meat on a skewer (4-5 pieces), alternating it with onion rings;
4. Next, fry the meat over the coal, periodically turning the skewer around its axis. Make sure that the meat does not dry out - as soon as the cut starts to make clear juice out of it, immediately remove it from the fire;
5. Veal shashlik in Caucasian style is ready! Serve it to the table "with the heat of the heat," complementing your favorite soft drinks, herbs and vegetables.

How else can you marinate veal on skewers

As soon as the first rays of May begin to glimpse, the picnic-barbeque season opens, which, perhaps, have been waiting for all winter. From all sides start

the alluring aromas of roasting kebabs and freshly cut grass are heard. So, we will consider with you some more wonderful recipes for marinating veal kebab, from which everyone will surely be delighted!

On mineral water

Ingredients Required:

• highly carbonated mineral water - 1.5 l;
• mayonnaise (67%) - 380 g;
• salt - 25 g;
• a mixture of allspice and black pepper (ground) - 3 tsp;
• spices “For shashlik” (without salt) - 50 g;
• onions - 5 pcs.

Cooking time: 10 minutes.

Calories per 100 g: 57 kcal.

Cooking marinade:

1. This amount of marinade will be enough to pickle 3 kg of meat. Mix in a deep container mayonnaise, salt, a mixture of peppers and spices;
2. Peeled onions should be crushed as small as possible, ideally - it is better to skip it through a press or a meat grinder (you can use a blender). Introduce onion mass to mayonnaise;
3. Cut the sliced ​​veal slices on all sides with the prepared sauce, then pour it with mineral water and immediately close the lid. Leave the meat in the marinade for a day;
4. Meat for cooking kebab, marinated according to this recipe, turns out to be incredibly juicy, you can even say "thawing", because the mineral water in the process of pickling breaks down the meat fibers, and onion juice then saturates them. Be sure to try, you will not regret!

Kefir

Ingredients for cooking:

• kefir (2.5%) - 1 l;
• bulgarian onions - 2 heads;
• salt - to taste;
• cilantro green - a bunch.

Cooking time: 10 min.

Calories per 100 g: 45 kcal.

Stages of cooking:

1. Wash a bunch of cilantro, shake off excess liquid, and then chop finely;
2. Bulgarian onions must be cut into half rings, and then lightly washed with your hands - the onion should put out the juice.
3. Mix onion, cilantro, salt and kefir in a deep bowl;
4. Put the sliced ​​baby veal (2 kg) in the prepared marinade, mix and soak for 8 hours.

Tip: for cooking delicious kebabs, it is necessary to choose the cooled meat. Since the one that was amenable to preliminary freezing, loses its juiciness, and the steam room has a lot of bruising.

Shashlik is a meat dish popular in Eastern and Central Europe (in Russia, Ukraine, Belarus, Poland, Hungary), in the Caucasus (Armenia, Azerbaijan, Georgia), in Central Asia, India, Iran, Afghanistan, Israel, Levante, Mongolia, Morocco, Pakistan, Turkey and other places. Skewers - meat, strung on a skewer and roasted over an open fire. Traditionally it is made from lamb. Today, it is also made from pork or beef, depending on regional preferences and religious practices. On skewers can only be meat or meat, alternating with vegetables, for example, bell peppers, onions, tomatoes or mushrooms.

Although the word "barbecue", apparently, was borrowed from the Crimean Tatars by the Cossacks in the beginning of the XVI century, the dish reached Moscow only at the end of the XIX century. After that, it quickly spread and became popular. In the 1910s kebab was one of the main products in restaurants of St. Petersburg, and in the 1920s it became already common street food throughout urbanized Russia.

Barbecue today often appears in the menu of restaurants, but still it is usually sold by street vendors who fry this dish on the coals. It is also often cooked outdoors during social events like barbecue in English-speaking countries.

In Iranian cuisine, meat for kebabs is usually cut into large pieces, while in other countries meat is cut into cubes of medium size, which makes the kebab look like a French dish. Meat is marinated at night in a marinade with high acidity, in particular, in vinegar, dry wine, sour vegetable or fruit juice with the addition of onions, herbs and spices. Kebabs are mainly cooked on the grill.

1. Prepare the ingredients: onions should be chosen small in diameter so that it is easy to put on the skewer; for meat, it is best to use a boneless spatula, although other parts will work as well.
2. 1 kg of 350 g of meat to wash and cut into cubes of about 3.8-4 cm in size. You should try to cut off pieces of the same size so that they are all well and evenly fried. Put the veal in a bowl with a lid.
3. Add salt to taste, a few bay leaves, peppercorns, ground black pepper.
4. Peel 3 onions and cut them into thick rings. Separate the rings and put them in a bowl to the meat, mix thoroughly. Cover and refrigerate for one hour. Veal should make juice.
5. After an hour, get a bowl out of the fridge and pour the products about 1 tbsp. wine vinegar.
6. Stir, cover and put back in the refrigerator for at least 12 hours (it can be longer). Stir meat with marinade several times during this period.
7. Prepare skewers. String slices of veal on them, interspersed with onion rings, leaving about 5 cm of each end of the skewer free so that they can be tackled during the cooking process. Repeat with the remaining meat.
8. Fry kebabs until ready for 20-30 minutes on the coals, turning them periodically. Serve on skewers with fresh vegetables (tomatoes, bell peppers, cucumbers, radishes) or potatoes baked in foil in the same coals.

Tip:

• If you plan to use wooden skewers, then you need to soak them in cold water for an hour.

1. In a large glass bowl, mix 1 kg of 350 g of sliced ​​veal, 3 shredded medium onions, Art. any red wine, ¾ st. red wine vinegar, 6 crushed garlic cloves, 1.5 tsp. ground coriander, 1-2 tsp sweet or smoked paprika, ¾ Art. chopped parsley or cilantro, 1-2 tbsp. lemon juice, 1.5 tsp salt, ¾-1 tsp fresh ground black pepper, ¾ Art. olive oil, 1-3 tsp sugar (optional) and optional ¾ t.l. or more red chili flakes.
2. Marinate in the fridge for at least one day. Drain the meat and wipe it dry with a paper or clean kitchen towel. Marinade pour.
3. Divide the meat equally into 3-4 skewers. Strung veal. Roast on coals, turning from time to time (you can even bake in the oven). Serve on a plate with couscous and vegetables.

1. Cut 1 kg of veal into cubes 5-6 cm in size. Grind the onion and one bunch of green onions. Fold them in a saucepan, pour 3 tbsp. vegetable oil and 5 tbsp. vinegar or lemon juice. Season to taste with salt and pepper. Pour marinade meat. Cover and refrigerate for at least 4 hours.
2. Cut 4 onions into rings. Cut 2 zucchini (tomatoes or other vegetables) into cubes. Strung meat on skewers alternately with vegetables and onion slices. Roast on coals for about 10-15 minutes.

1. In a shallow container, put 1 kg of a calf rump, cut into cubes of 3 cm. Add 1 tbsp. red wine, 2 cloves of garlic, 2 bay leaves, 3 sprigs of thyme, chopped half of an average onion, 2 tbsp. olive oil and 1 tsp. fresh ground black pepper.
2. Mix well with your hands so that the meat is evenly covered with marinade. Cover with cling film and leave to marinate in the fridge at night.
3. When the veal is pickled, drain the liquid and put the meat to dry on a paper towel. String veal on skewers, alternating with 2 medium onion slices cut into three-centimeter pieces, 2 red bell peppers cut into 3 cm slices, 100 g of champignons and 200 g of coarsely chopped thick strips of smoked bacon.
4. Lightly season the kebabs with salt and fry on the coals for 8 minutes, often turning them over. Remove from the grill and file.

1. Prepare 1 kg of veal, cut it into pieces of the desired size.
2. In an enamel container pour meat with marinade: 50-70 ml of tannas or other fermented milk product, chopped onion, handful of greens, salt, spices, ground black pepper, juice of half a lemon, one bay leaf and 50 ml of vegetable oil.
3. Close the container with a lid and put in a cold place for 5-10 hours. Strung on skewers and roast on the coals.