We bring to your attention a kebab recipe without adding vinegar. Preparing a meal is quite simple. with kiwi makes the meat very juicy and tender. This allows marinating in it not only chicken and pork, but also leaner and tough meat, for example, lamb, turkey and even beef.

Some people like to cook barbecue over charcoal. Of course, everyone has their own recipe for cooking, but in order to cook a delicate and tasty kebab, you need to not only choose the right meat product. A delicious marinade is the basis for competent cooking. As you know, pork is considered the most popular in Russia. Naturally, it must be fresh; in extreme cases, you can buy it frozen. It is advisable to give preference to meat with insignificant layers of fat. This will add juiciness to the dish. It is believed that the neck of a pig carcass is ideal for pork barbecue. As for pre-soaking, we recommend trying to prepare a marinade for you, you will definitely appreciate the new recipe and the taste of the dish.

In order to make the kebab itself, as well as from kiwi, you will need the following products:

• fresh pork pulp (neck) - two and a half kilograms;
• onions - six medium onions;
• kiwi - four pieces;
• mayonnaise - two hundred grams;
• ground pepper (black) - to taste;
• spices for barbecue;
• bay leaf - three pieces;
• salt to taste;
• zira;
• dill and parsley greens - one bunch each;
• ketchup - one package;
• lettuce leaves;
• favorite vegetables.

How to prepare pork kebab marinade with kiwi

1. Before preparing a dish, the meat must be marinated. To do this, take pieces of pork neck, rinse them with water, peel them of films and cut into large pieces. The size of the meat pieces must be no less than a matchbox. If your pork is fresh or steamed, then long-term soaking is not required for it, and you can only do with a short marinating so that the meat absorbs the aroma of all the spices.

2. Now cut the onion into rings, salt it directly on the board and stir to release the juice. This will help you soften your meat as it soaks.

3. Now put the meat in a large enamel bowl, add salted onions, spices, pepper. Cut the zira and kiwi into slices. Add mayonnaise. Your kiwi pork kebab marinade is almost done.

4. Mix everything and put in the cold, let the meat marinate. Wait thirty minutes, no more! After all, kiwi contains acid, which can quickly "burn" meat. To prevent this from happening, your grill should already be fully prepared for frying kebabs.

5. Remove the kiwi from the meat if you suddenly need more time to marinate.

6. Place the pieces of pork on the skewer evenly, but do not press them too tightly against each other. You don't have to plant the onion at all, because it can burn all over.

7. Place the skewers at a height of twenty centimeters from the coals and start grilling the kebab. Remember to turn it over periodically.

8. If you made the right kiwi marinade for kebabs and marinated the meat well, then it should cook in fifteen minutes and turn golden brown.

9. Serve the food on a platter; you do not need to remove it from the skewers. Place tomato sauce, vegetables and herbs, and ketchup on the table.

It would seem, well, what we do not know about meat on coals, but with baked onions and tomatoes, but in a good company of close friends? We know a lot of recipes for marinades, but new trends come and one of them is kebab with kiwi, the recipe of which we will consider in detail and will definitely cook! These exotic fruits are no longer a novelty on our shelves and we are already accustomed to their unobtrusive taste, but few have tried it with meat!

Why Kiwi?

Kiwi is the leader among fruit cousins ​​in terms of vitamin C content, and there are enough other vitamins in it for a significant positive effect on the human body. Its mineral composition and fiber are able to stimulate the secretion of gastric secretions and the ability to quickly digest proteins.

The sweet and sour pulp of the fruit can set off the taste of baked meat and ease its heaviness on the stomach. Also worth noting is the ability of the pulp of these fruits to "lock" moisture in the meat fibers, which makes this recipe's kebab extremely juicy. The kebab is made soft by a special enzyme in the fruit of kiwi, which breaks down the connective tissues in the meat. In addition, this "furry beast" will add a touch of freshness and piquant aroma to the meat dish, but retain the natural aroma and taste of the main ingredient - meat.

Considering all the useful properties of kiwi for obtaining a soft and juicy barbecue, it is a matter of honor for the organizers of the picnic to try to cook it and treat your loved ones and friends!

Kebab with kiwi on coals "Equator"

Ingredients

• - 1 kg + -
• Kiwi - 1 fruit + -
• — 4-5 medium size + -
• — by preference + -
• - taste + -

Preparation

It's safe to say that an easier recipe will be hard to find!
The recipe is designed for pork, but given the incredible properties of this exotic fruit, it can be used for shish kebab and tougher meat. For example, beef and even lamb!

1. We wash the collar under water, put it on a cutting board and blot the moisture with a napkin. We cut the pork into small portions 5x5 cm in size, larger, but not smaller! Rub each piece with pepper and salt.

2. Peel the onion. Cut some into rings, and some into smaller cuts (which you need to crumple with your hands to make the juice stand out). We mix onion with meat preparations.

3. Peel the kiwi fruit and grind it with a coarse grater. Add the resulting gruel to the meat and mix. We leave for an hour. Those. the marinating time should be short for the neck, but for beef or lamb the marinating time can be increased. Again, do not leave the beef for longer than 3 hours, otherwise the meat will be too soft and tasteless.

4. String the marinated cold cuts on skewers and bake over coals until tender. We guarantee the aroma, juiciness and softness of the barbecue!

* Cook's Tip
Often kebab marinade recipes contain chopped greens. She brings flavor and fresh colors to the marinade. And in the process of baking, the greens remaining on the meat are charred and spoil the appearance of the finished kebab. A justified decision would be to sprinkle the ready-made kebab with fresh herbs and serve it to the participants of the picnic.

We wish you a fun feast on the grass and pleasant memories of the picnic!

If you got a real gastronomic pleasure from a recipe for kebabs in a kiwi-based marinade, and often going to picnics is not always possible, you can cook this great dish in your favorite multicooker.

Homemade kebab with kiwi in a slow cooker

Ingredients

• - 1 kg + -
• Kiwi - 2 fruits + -
• - 3-4 medium sized heads + -
• - 2 pcs. + -
• Ground coriander- taste + -
• - according to taste + -
• - also to taste + -

Preparation

1. We start with the preparation of the marinade - the gustatory base of the finished dish. Peel kiwi and onions (half the amount according to the recipe). Grind them with a blender or a meat grinder, or, if there are no electrical appliances, then you can grate them on a grater. We mix the ingredients well and get an original marinade!

2. Cut the rest of the onion into rings familiar to barbecue recipes, bell pepper into slices (along the fruit), or you can also use rings.

3. Rinse the meat under water and remove moisture from its surface with culinary towels. Cut into 5x5 cm pieces and rub each with salt, pepper and coriander. Here, keep the amount of seasoning to your preference.

4. Now, in fact, we start pickling. Pour the meat blanks with marinade, put onion rings and pepper slices in the same dish and mix. We cover the dishes with a plate of a smaller diameter and place a glass jar of water on top. We marinate for a maximum of 2 hours.

5. We put the finished meat marinated in kiwi into the bowl of our multicooker, put onion rings and pepper slices on top and fill with the remaining marinade. We program our device for the baking mode and cook for 45-50 minutes.

6. This step can be skipped, but we highly recommend it! Place the meat and vegetables in a baking dish and roast in a very hot oven for 15-20 minutes. It will be delicious!

We serve kebab in a slow cooker with kiwi on a beautiful serving dish, cover the bottom of which with lettuce leaves, and sprinkle the incredibly delicious pieces of meat with your favorite herbs!

Bon Appetit!

Having learned and tested our recipes for kebabs with kiwi, you will become their admirer for all the remaining picnics of your life! Enjoy your gatherings!

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 the meat with it, left it overnight, 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 cooked 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!

Something has been drawing me to experiments lately. Last time I did, now I decided to try to marinate meat with kiwi. I read somewhere that kiwi contains some kind of enzyme that breaks down connective tissue, from which the meat becomes soft.

So this time I will do pork kebab with kiwi.

Kebab ingredients

To prepare pork kebab with kiwi, we need:

• 2 kilograms of pork neck tenderloin
• 4-5 onions
• 1 kiwi
• a bunch of fresh herbs
• ground black pepper, salt
• spices to taste

As usual, I took the neck notch. Again, this is the best part for making a kebab. The meat turns out to be soft, juicy, even from an inexperienced kebab player.

Kiwi kebab recipe

Cut the meat into fairly large pieces, about the size of 2 matchboxes.

Cut the onions into thick half rings and add to the meat. Sprinkle the meat generously with ground black pepper and salt. Add a mixture of paprika and dried tomato.

Sprinkle everything on top with chopped herbs, cilantro or parsley.

Now for the main action. We peel the kiwi fruit and crush it in hand, you can rub it on a grater. The most important thing is not to leave the meat alone with the kiwi for a long time. I have not tried it myself, but they say that if you hold it for more than two hours, nothing will remain of the meat. It will be like minced meat.

Mix everything thoroughly. While stirring, remember the meat well with your hands so that the onion gives juice.

Now we light a fire. While it is burning, the meat will just be marinated.

The fire starts to burn out, so it's time to put the meat on the skewers.

When the wood is completely burned out, level the coals and put the kebabs on the grill over the coals. We will fry from 20 to 30 minutes, it all depends on the heat of the coals.

Ideally, you only need to turn the kebab once or twice, but I have not yet reached this level of skill. Therefore, from time to time we turn over the skewers so that the kebab does not burn.

Readiness is easy to check so, with a knife we ​​cut the largest piece to the skewer, if there is no blood, immediately remove it from the heat, otherwise we will dry the meat.

Serve with fresh vegetables and herbs.

Conclusion

I'll try next time with something harder than the cervical notch.

Shish kebab is a very tasty meat dish. It is believed that it should be prepared by male representatives. Probably, these are echoes of ancient times, when a man was a breadwinner in the truest sense of the word, and all food was cooked on a fire. But the fair sex can also cope with this task with dignity.

Recipe for the dish "Kebabs with kiwi"

This is an easy way to marinate meat, which is useful when you need to marinate it quickly. That is, if you want to taste the kebab in a couple of hours (and usually the meat is marinated for several hours), then we suggest you fry the kebab with kiwi.

2 kg of pork;

2 onion heads;

1 kiwi fruit;

Fresh parsley, tarragon, basil, dill;

2 bay leaves;

Spices (black pepper, coriander).

Preparation

For a quick marinade, we need pork meat. Of course, it is better to use the neck part for this. Kebabs with kivigot are made from medium-sized meat pieces. We wash the meat, cut off the unpleasant parts, cut into pieces across the fibers. Correctly chopped pork allows you to end up with a good kebab - kiwi will give it a spicy taste. Put the meat in an enamel dish.

Peel the onion and cut into thin half rings. Separate the semicircles of the bow. Add to the meat.

We take several sprigs of parsley, tarragon, basil, dill. Grind and throw into a saucepan. we wash, break into several parts and also spread to the meat.

Sprinkle the meat with spices and salt. Peel the kiwi, grind it on a grater, add it to the meat and mix everything thoroughly so that the onion juice enriches the meat. From this moment on, it is pickled. In this form, kebabs with kivi should be about half an hour. If in this composition from the neck part for a long time, then the fruit acid will greatly soften the meat. It will be inconvenient to fry it, the taste and density will change. If you do not overexpose the meat in a fruit marinade, then the kiwi will not add any off-flavor, but will only make the pork softer.

This recipe can also be used with other meats. So, if during the cooking process it turned out that the meat is tough, then adding kiwi may well save the dish. Kebabs with kivi can be prepared from pork from other parts of the carcass. The quality of the meat there is different - it is tougher. Therefore, it is necessary to marinate it longer - from 30 to 50 minutes. And if you marinate the meat of other animals in such a sauce, then you need to stand it before frying even longer. Lamb should be marinated with kiwi for up to 60 minutes, and beef for up to 90.

The pickled meat is strung on skewers or laid out on a fire grate. It is better to remove the onions, herbs and bay leaves in the marinade from pieces of meat, since these components burn during cooking. The meat is fried, as usual, on hot coals.

We also offer to make a dressing for a fried kebab. Cut the peeled onion into half rings, add your favorite fresh herbs (parsley and tarragon are perfect). You can drizzle balsamic vinegar over the green onion seasoning. Mix well and put on top of the kiwi kebabs.

Shish kebab is traditionally served with fresh vegetables, lavash and sauces.

Bon Appetit!