Hello! Today we will cook delicious beef skewers. I’ll try to tell you in detail the secrets that allow you to cook juicy meat, thanks to the marinade.

For the preparation of barbecue, most often use pork, lamb, chicken and beef. The meat is first cut into small pieces, marinated, and then fried on the grill. A distinctive feature of the dish is that it smells of smoke, which gives it a unique flavor.

We will analyze in what ways you can pickle beef. This meat has a fragrant smell. To make the barbecue fragrant and juicy enough, it is better to do all the cooking steps yourself.

There are several ways to marinate meat. But with the advent of new products, other recipes appeared. Most often, onions, kefir, mayonnaise, vinegar, lemon juice, various spices and herbs are used.

To cook a delicious kebab, it is recommended to buy meat that came to the counter no more than three hours after the slaughter of the animal. It is clear that finding such a fresh piece of meat will be difficult to find ... Therefore, try to choose fresh meat, it is on the first day after slaughter. You can find out from the seller in the market, or determine by appearance. It is best to buy meat from one seller to be sure of the quality of the product.

Fillet should be without veins and bones, with a small layer of fat. It is better to take chilled (not frozen) back meat, which is thoroughly washed, then cut and marinate for 8-12 hours in an enameled, glass or ceramic bowl. It is better not to use aluminum containers, as the taste of the future barbecue will deteriorate.

Chilled fillet should be cut into medium pieces. If they are small, then the meat will turn out dry or overcooked. And big pieces can be raw inside. The approximate size is lower in the image.

It is important to note that beef is quite tough meat, so the marinade should not only give it a flavor, but also soften it.

But not everything depends on the preparation of the fillet. You need to seriously approach the preparation of barbecue. The degree of roasting is independently regulated, therefore, it is not recommended to leave the grill, otherwise the meat may turn out to be not tasty and dry. It is likely that the meat will dry out and the kebab will lose its juiciness.

Below, we consider the most popular marinade recipes, thanks to which, you can cook juicy and soft pieces of meat. It is better to marinate beef in the evening, so that in the morning to begin cooking a delicious and satisfying dish.

So, get acquainted with various recipes, choose one of them, or try different options to understand which one will help to prepare a delicious kebab with a spicy aroma.

Recipe for marinade with vinegar. How to marinate beef skewers with vinegar and onions?

To cook beef kebab, you can use vinegar marinade, as it will make the meat softer. It is also recommended to add a little vegetable oil so that the meat does not dry out during cooking.

Ingredients:

• 1 kg. fresh beef.
• 3 pcs. red or white onions. If you do not like this vegetable, then you can use 2 pcs.
• 2 tsp vinegar essence.
• 1 tbsp vegetable oil.
• Add 1 tsp. mixture of peppers.

Pickling process

1. Cut the fillet into medium pieces and place in a glass dish.
2. Sprinkle with pepper and salt.
3. Chop onion and add to pieces of meat. You can finely chop it, grate or cut into rings, and then put them on a skewer with beef.
4. In 0.5 cups of filtered water, dilute the essence of vinegar, and then pour them meat.
5. Mix all the ingredients thoroughly and add a small amount of vegetable oil.
6. You can cook kebabs after 12 hours, but if you used veal, it will be enough to leave the meat in the refrigerator for 2-3 hours.

You can marinate beef in vinegar with a minimum set of ingredients that almost every person has in the kitchen. Such a simple recipe gives the meat a little acidity and a delicate taste. To add softness, some people add a little sugar.

Lemon marinade recipe

If you bought tough meat, then it is better to marinate it in lemon juice. As a result, the kebab will turn out more tender. It is important to note that the acidic environment contributes to the fact that the fillet may lose its juiciness, therefore, 1 lemon is recommended for 1 kg of beef.

Ingredients

• 1 kg. beef without tendons and bones.
• 2 pcs. onions.
• Salt and pepper to taste.
• 1 PC. lemon.
• Bay leaf.
• Peppercorns

Cooking process

1. Cut the fillet into portions, then place in an enameled or plastic container.
2. Cut onions into rings, add to the beef.
3. Sprinkle with pepper, salt and peas and add a couple of bay leaves.
4. All ingredients mix well.
5. Cut a medium-sized lemon into 4 parts and squeeze the juice into the marinade. Some people prefer to add the peel, but in this case the pickling time should not exceed 4 hours, otherwise the fillet will lose its rich taste.
6. If you have not used the zest of lemon, then the meat should be put in the refrigerator for at least 6 hours. Before cooking, wait about 30 minutes for the meat to be at room temperature.

If you intend to string vegetables on skewers, then they must first be held in water for several minutes. The aromatic taste of cooked barbecue will appeal to all your guests.

Kiwi marinade recipe

If you have little time for marinating stiff beef, but want to cook a delicious and juicy kebab, then it is recommended to make the marinade from such an exotic fruit as kiwi. It should be noted that the fetus contains a protein enzyme that can quickly break down protein of animal origin, so the process of preparing the marinade does not take much time.

If you keep the meat in a kiwi marinade for a long time or add a large amount of fruit, then instead of pieces of meat you will get a real paste. Therefore, be careful. Also, you can not add vinegar. Otherwise, you will burn beef.

Ingredients

• 2 kg Fillet of beef.
• 2-3 pcs. onion taste. By preference, you can add more or less.
• A few pieces of bay leaf.
• 5 pieces. peas of pepper.
• Salt to taste.
• 1 cup sparkling mineral water.
• 2 pcs. kiwi.

Cooking process

1. Before pickling, the meat must be cleaned of veins and films, washed, and then dried. Dice 3-4 cm.
2. Peel the onion, cut into large rings.
3. Stir prepared ingredients in an enamel container, add pepper, bay leaf and salt.
4. In the next step, the kiwi needs to be peeled, ground on a grater or in a blender to make a porridge. Then add to the pieces of meat and pour water and mix everything thoroughly.
5. Cover the container and put in the refrigerator for a maximum of two hours. This will be enough to soak the meat with the taste of marinade.

It should be noted that such rules apply only to beef, if softer meats (lamb or pork) are used, then it is not recommended to marinate for more than half an hour.

Marinating barbecue in the usual way - a very delicious recipe

If you do not want to use exotic or unknown recipes for marinating meat, you can do this in the usual way that most people use. Since beef is quite dense meat, it is necessary to add aggressive preservatives to the marinade, which can be red wine, vinegar or citric acid. These preservatives penetrate the fillet fibers, as a result of which it becomes soft, and the future barbecue juicy.

Ingredients

• 2 kg beef tenderloin.
• 2 tbsp 9% vinegar.
• 2-3 pcs. onions.
• 1 tbsp various spices.

Cooking

1. Cut the meat into medium pieces, place in an enamel or glass dish.
2. Chop the onion and add with the spices and vinegar to the pieces of beef.
3. Mix thoroughly with your hands.
4. Cover and refrigerate for 3-5 hours.

If, for some reason, you do not like barbecue with vinegar, then you can use cognac or dry red wine instead. Dilute alcohol with water in a 1: 1 ratio to make one glass.

Grate the pieces of meat with a mixture of wine, garlic, onion and pepper. Refrigerate for 8-12 hours.

Despite the fact that this is the usual way of marinating beef, the kebab is very tasty and quite juicy. If excess sauce remains, then it is better to pour it into a bottle, and in the process of cooking pour pieces of meat with it.

Fast and tasty - the fastest and most delicious marinade so that the meat is soft

Another recipe for a classic marinade is to use onions and peppers. And that’s it. It is believed that the classic way of pickling most meat is precisely the same ratio of onion to meat. And in most cases - using this method, you will not spoil the taste of meat. You can add more onions. There will be nothing wrong. Moreover, you can cut part of the onion into rings, and rub the other part on a grater and move the whole thing with meat. Subsequently, small onion rings can be planted on a skewer, alternately between pieces of meat. But this is an amateur! If the pieces of the onion rings are not large, then you will cover most of the pieces with pieces, and it will not burn.

Please note that this method of quick cooking kebab onion, referred to in the title, is suitable only for fresh meat. On the first day of slaughter. If the meat will be stored longer after slaughter, then the time of pickling increases to a day!

Before preparing the pieces, it is necessary to get rid of the veins and film, if any. Cut the fillet across the fibers into pieces, the weight of which should be about 100 grams, and a width of about 5 cm. After that, you need to start cooking the marinade. You can use the express method (onion, pepper, seasoning) if there is no time left.

Ingredients:

• Water.
• Salt. Some people think that salt only makes beef tougher, so they don’t add it to the marinade. However, experts note that, on the contrary, it opens the pores, as a result of which the pieces of meat are well saturated.
• Pepper.
• Seasoning of your choice. Today in stores they sell various seasonings that add shish kebab flavor.

Cooking:

1. Coat each piece with ingredients.
2. Then sprinkle the meat with pepper and seasoning.
3. Add onion rings.
4. To add juiciness, you need to add a little water.
5. Mix everything thoroughly with your hands. To do this, it is recommended to use a large container.
6. Cover the dishes with plastic wrap and put in the refrigerator for 30-60 minutes.

During this time, you can make a fire and wait for the coals. Then you can start cooking delicious barbecue. This recipe allows you to spend a minimum of time.

Red Wine Marinade Recipe

Many people prefer to use this method of pickling. Beef skewers are also juicy and soft. Wine does the trick! You can take the following recipe into service ...

First you need to wash the fillet, then dry it, for this you can use paper napkins. To make the future kebab tender, it is recommended to chop off the pieces of beef before pickling.

It is not necessary to buy expensive varieties, and table and homemade wine are suitable.

Ingredients

• 0.5 tbsp wine vinegar.
• 2 tsp Sahara.
• 200 ml. red wine.
• 1 PC. onions.
• Lavrushka.
• 0.25 tsp mustard powder.

Cooking process

1. Mix wine with vinegar in an enameled bowl.
2. Add sugar and mustard powder, then mix thoroughly.
3. Lower the bay leaves, and if desired, rosemary and cloves.
4. Cut the onion in half. Grate one half, and cut the other into large half rings. Add to other ingredients.
5. Put the mixture on fire, bring to a boil, then cool.
6. The marinade should completely cover the pieces of meat, close the lid and leave in the refrigerator for 3-7 hours. Some cooks leave the beef under pressure so that it is better soaked.

Yes, the method is a little more expensive than the previous ones, but with this recipe you can treat yourself and loved ones on the weekend or on a holiday.

How to marinate beef skewers with mayonnaise?

Marinade for pork or chicken can be prepared in a short time, as they belong to soft meats. But if you decide to cook beef skewers, it is recommended to use mayonnaise so that the finished dish is not only tasty, but also tender and juicy. And the addition of spices and garlic allows you to achieve a tart taste.

Ingredients:

• 1 kg. boneless beef, with a small layer of fat.
• 2 pcs. medium lemon.
• 400 ml. mayonnaise.
• 5 cloves of garlic.
• Pepper, salt and herbs if desired.

Cooking process

1. Wash and dry lemons thoroughly with paper towels. Grate the zest and put it on a separate plate. Cut the lemon in half and squeeze the juice.
2. Wash and chop the garlic with a garlic squeezer.
3. Wash the meat, if necessary remove the film, dry and cut into medium pieces.
4. All prepared ingredients are mixed with mayonnaise in an enameled bowl and add black pepper, if desired. Stir with a spoon to achieve a homogeneous mixture.
5. Salt the pieces of meat, mix, then season with the marinade. To make it soak well into beef, mix thoroughly again.
6. Close the dishes with a lid and refrigerate for 10 hours.
7. If you really like onions, then you can also add it to the marinade.

In Soviet times, mayonnaise was practically not used for cooking. But when a large assortment appeared, they began to add it to almost all dishes, despite the fact that it is very high-calorie.

Now mayonnaise marinade is the most popular. But if you eat outdoors on hot days, then you need to transport it in a mobile refrigerator, otherwise you can get food poisoning. Be careful!

Step-by-step recipe for barbecue on kefir

Kefir, this is the ingredient that allows you to add juiciness and softness to stiff beef meat. I often use kefir when pickling not only beef, but also pork and chicken.

Ingredients:

• 1 kg. Fillet of beef.
• 1 PC. lemon.
• 1 cup kefir.
• 5 cloves of garlic.
• Pepper and salt to taste.

Cooking process:

First you need to peel the zest from the lemon and grind it on a grater.

Cut the lemon in half and squeeze the juice with your hands, or you can use a juicer.

Grind the garlic with a grater or a garlic squeezer.

In an enameled bowl, mix the cooked ingredients, and also add kefir and pepper. Mix everything thoroughly with a tablespoon.

Cut the beef into small pieces, and coat each with salt.

Pour meat with cooked marinade and mix thoroughly. After that, cover and leave in the refrigerator for 10-12 hours.

In the next step, start a fire and wait for the coals. You need to string pieces of meat on a skewer, previously greased with vegetable oil. Tightly lay the skewers on the grill. To water meat during cooking or not, everyone decides for himself.

Enjoy your meal!

Shashlik can be served with baked or fresh vegetables. Also do not forget about greens - tomatoes, cucumbers, onions, dill, parsley ...

Mineral water marinade recipe

Some note that the most tender kebab is obtained using a regular mineral water. Consider one of these recipes. In addition, such a barbecue can be eaten by those who follow their figure, as it turns out less caloric.

Ingredients:

• 2 kg beef.
• 2 pcs. medium sized onions.
• 1 liter mineral sparkling water.
• 1 PC. lemon.
• Spices, peppers and salt are preferred.

Cooking process:

1. Wash, dry and cut the beef tenderloin into pieces.
2. Peel the onion, and then cut into half rings.
3. Mix the ingredients in an enamel or glass container.
4. Add herbs, pepper, spices and salt.
5. Pour slices with mineral water.
6. Mix everything thoroughly in a deep bowl.
7. Cover and leave in the refrigerator for 8-12 hours.
8. Wash the lemon, scald it with boiling water, then squeeze the juice. Add it to the marinade 1 hour before making the barbecue.

This is one of the simplest marinade recipes. It is better to cook it on the evening before frying.

How to marinate and cook beef skewers

For beef, lemon juice, vinegar, wine or mineral water with gases are well suited. Culinary experts recommend the use of lemon juice in the preparation of marinade.

For a barbecue, it is better to choose a rump or tenderloin in a chilled state. Fresh or frozen meat is not recommended. Moreover, you should not buy already pickled beef in stores, this can lead to an upset stomach, because you do not know what products were used.

Also, you need to responsibly treat the preparation of the marinade, since a lot depends on this stage. If there is little time, and you do not want to mess around for a long time, then you can use the simple option. Place chopped pieces in ceramic dishes. Grate the meat with a mixture of peppers. Then add the onion, sliced \u200b\u200bin half rings and add the juice of one medium lemon. It is recommended that you put a small load on top and refrigerate for 4 hours.

To make the barbecue more tender, it is recommended to make the marinade based on red wine. To do this, mix 1 tbsp. wine with pepper, salt, chopped garlic and onions. In this case, the meat should be kept in the refrigerator under pressure for 5 hours.

You can use mineral water or kefir, but in this case the process takes longer (from 12 hours).

To meat is well-fried and not burnt, it should be cut into pieces 3-5 centimeters.

Experts recommend the use of firewood from vine vines. If this is not possible, then you can use the dry branches of any fruit or deciduous trees. But coniferous trees are not suitable for this purpose. But of course, the easiest way is to get the coals in the store, especially for barbecue.

The meat must be strung along the fibers, while the skewer must first be greased with vegetable oil. Pieces should not hang out.

Skewers must be tightly placed on the grill. How to choose a height? To do this, hold the paper sheet over the coals, at the height where the sheet begins to char, and you can start cooking meat.

To make the beef juicy, you need to achieve a crust. To do this, about five first minutes, skewers need to be lowered a couple of centimeters lower, while constantly turning them over. If the fire begins to flare up, then it can be muffled by water.

To check the readiness of the barbecue, you need to cut a few pieces a little knife. If light juice stands out, then skewers can be served to the table. If it has a pink color, then this suggests that the meat is still raw. And the lack of juice indicates that the beef is overdried. Therefore, you need to responsibly treat the cooking process and not leave the grill.

In my previous articles, I already wrote, as possible independently from various materials. If it is properly equipped and the marinade is made in high quality, then cooking a juicy kebab does not take more than 30 minutes. Enjoy your meal!

Write in the comments which marinade recipe you use most often.

Barbecue in nature - what could be better ?! Every vacationer would like to pamper themselves and their loved ones with a juicy fragrant dish.

Delicious meat fried on coals, smelling of smoke from a bonfire, for the sake of this, people leave the city for nature. But how insulting and how the mood spoils, if instead of the expected meal you get something inedible - a burnt rubber chewing gum, one kind of which can spoil both appetite and mood.

If the kebab is prepared from beef meat, failure is not at all uncommon. To avoid disappointment, we turn to the right ways to cook beef skewers.

The secrets of marinating beef

Beef refers to the type of meat that, at the slightest error in the choice or method of pickling, risks being not only tasteless, but also inedible. The very first step is to choose beef for kebab correctly:

• You should not buy frozen meat - the kebab will turn out to be dry and hard. You need to choose only chilled meat;
• The purchase of "ready" barbecue in the supermarket is the wrong step. It is very difficult to predict what will come out of it;
• For beef skewers, it is better to choose rump, tenderloin with fat or the inside of the back leg.

By following these rules, you can be sure of half success. It remains to properly pickle the selected meat. But deciding on the choice of the method of pickling is also a question that is worth considering.

Beef Kebab Marinade Recipes

There are many ways to marinate beef. The composition of the marinades is different, but they are united by one requirement - a sufficiently long period of aging of meat in them. Below we turn directly to marinade recipes, choosing the best ways to marinate beef for barbecue.

With vinegar

Beef should first be cut into large enough pieces, beat off. Then cut off the chunks already portioned.

Salt, put in a pan or bowl. Chop the onion thinly and add to the meat with a mixture of peppers.

Sprinkle with vinegar and marinate under oppression for at least 6 hours. It is possible for a longer time, it will not be worse.

With mayonnaise

Quite often, in beef marinade recipes, such an ingredient as mayonnaise is found. The beef in the mayonnaise marinade is very juicy and incredibly tasty.

In order to prepare such a marinade, you will need:

• Beef meat - 2 kg;
• Any mayonnaise - 800 g;
• Lemon - 2 pieces large or 4 pieces medium;
• Garlic head - 1 piece;
• Black pepper, laurel and salt are added to taste.

Lemon should be washed and dried. On a grater you need to grate the peel of a lemon, put it aside for now.

Squeeze juice out of lemon. Chop the garlic. Cut the beef meat into pieces, put in a pan.

Separately, mix mayonnaise with pepper, lemon juice, lemon peel until smooth. Pour the resulting marinade into the meat.

Mix everything very well, pre-salt. The pan is covered and sent to the refrigerator for 12 hours - this is the time required for marinating.

We offer you to watch a video recipe for marinating beef for barbecue in mayonnaise:

With wine

An unforgettable and unique aroma will be obtained from a barbecue prepared according to this recipe. For him you will need:

• Beef meat - 2 kg;
• Large head of onion - 3 pieces;
• Provencal herbs - 3 pinches;
• Table red wine - about 1/4 liter;
• The remaining spices and salt are added to taste.

Cut the washed beef medium-sized. Cut the onion into rings, add to the cooked pieces. Stir, wrinkling with your hands to stand out onion juice.

Salt and pepper to taste, add Provencal herbs, mix everything again. Pour all the wine.

Put the pan in a cool place for about 8-10 hours. After this time, the kebab should be ready for frying.

With kiwi

To prepare a recipe for kiwi marinade for beef skewers, you will need the following components:

• Beef meat - 2 kg;
• Onion head - 6-7 large pieces;
• Mineral water with gas - 2 glasses;
• Kiwi - 1 piece;
• Black pepper (ground or peas) - to taste;
• Bay leaf - 3 pieces.

The meat is cut into pieces, and onion cut into rings or half rings is added to it. Pepper and bay leaf also join the total mass.

Peel the kiwi and grate, add to the meat. Pour everything with mineral water and leave to marinate for at least 3 hours. Ideal - leave overnight.

In the video, you will learn about the simplest beef marinade, which will also use mineral water, but the rest of the ingredients are minimized. And we will bake a barbecue in the oven:

With pineapple

Beef barbecue in such a marinade is cooked very quickly, that is, time for pickling takes very little. The finished dish turns out to be a kind of very pleasant taste. In order to start the cooking process, you need to take:

• Beef meat - 2 kg;
• Fresh large pineapple - 1 piece;
• Garlic - 1 piece;
• Sunflower oil - 3 tbsp. l .;
• Wine vinegar - 200 ml;
• Onion head - 3 large pieces;
• Dried oregano - 3 tsp;
• Salt is added to taste.

Peel the garlic, peel the pineapple, and chop finely. Stir in a blender half slices of pineapple and whole garlic.

Add vinegar, dried oregano and vegetable oil. To salt. Everything again needs to be mixed vigorously, turning into a homogeneous puree.

The beef is cut into slices, laid out in a deep pan with marinade, everything is mixed. Onions are cut in half rings and laid out on top of the meat. The marinade aging time is about 4 hours.

During direct frying, meat slices, onions, and the remaining pineapple slices are placed in turn on the skewer.

With tomato paste

To prepare such a recipe for beef barbecue marinade, the following components will be required:

• Beef meat - 2 kg;
• Table vinegar - 80 ml;
• Onion head - 5-6 pieces;
• Large lemon - 1 piece;
• Tomato paste - 200 g;
• Wine (white table) - 100 ml;
• Bay leaf, black pepper, salt - to taste.

Rinse the beef, then chop. The onion is cut into thin rings, it should be laid out at the bottom of the pan. Put pepper on top of it, then bay leaf, and salted meat on top.

Lay out another such layer. All to fill up with onions. Then pour vinegar and tomato paste.

Pickle a day under oppression. After this time, remove the meat, soak it separately from the onion in wine with the addition of lemon juice. Leave to marinate for another 3 hours.

With pomegranate juice

For cooking you will need:

• Beef meat - 2 kg;
• Average lemon - 2 pieces;
• Vegetable oil: olive or sunflower - 2 tbsp. l .;
• Pomegranate juice - 1-1.5 l.;
• Fresh green cilantro - 1 bunch;
• Onion head - 3 pieces;
• Coriander, black pepper, salt - to taste.

The meat is cut into small pieces. It needs to be salt, add spices.

Cut the lemon into slices, add to the meat slices. To mix everything. Chop the onion and cilantro and add to the meat.

We mix everything. Add pomegranate juice and mix again. Do not forget to pour in vegetable oil, mix, leave for at least 8 hours.

In eastern

The unique aromatic taste of shish kebab in the east will make you turn again to this recipe. Would need:

• Beef meat - 2 kg;
• Tomato sauce - 2 tbsp. l .;
• Garlic cloves - 6 pieces;
• Olive oil - 0.5 cups;
• Large lemon - 1 piece;
• Onion head - 2 pieces;
• Fresh parsley - 1 bunch;
• Black pepper and salt are added to taste.

Cut the beef into small pieces, sprinkle with pepper, salt, pour in olive oil, tomato sauce. Add chopped onions and garlic, chopped parsley to the mass.

Squeeze the juice from lemons and add it to the meat. Mix everything very well, cover with a film. Keep in the refrigerator for about 10 hours.

  The quality of the next mayonnaise bought at the store leaves much to be desired? Dont be upset! As soon as you taste the taste of homemade sauce, you will forever abandon all purchased mayonnaise.

About how to cook meatballs with rice in tomato sauce, read. They can be served with any side dish.

Do you like chicken skewers? If so, then for you. In it you will find recipes for delicious marinades, tips for choosing meat and other important recommendations for cooking amazing kebabs of chicken.

With kefir

The recipe for such a barbecue is simple. And the result will not disappoint. For him you will need:

• Beef meat - 2 kg;
• Kefir - 1.5 - 2 glasses;
• Lemon - 2 pieces;
• Garlic head - 1 piece;
• Ground black and red peppers, salt to taste.

Grate the skin of lemons, squeeze the juice out of the lemons themselves. Mix pepper, lemon zest, lemon juice, salt, kefir and chopped garlic in a saucepan. To mix everything.

Cut the beef, pour the marinade. It will be better if the meat is marinated for at least 12 hours in the refrigerator.

Cooking juicy and delicious beef skewers

An important point in the preparation of barbecue will be the choice of fuel for the fire. An ideal option would be to use dry fruit trees for these purposes.

If such material is not at hand, then it is better to use charcoal so as not to “run into” any toxic fuel.

It is well known that there are two ways to cook meat: on skewers and on the grill.

In all cases, you should adhere to the main rule: at the very initial stage of frying, avoid crusting, since the meat will turn out to be dry. It must first be fried, and already at the very end brown.

The cooking process is accompanied by constant spraying with water. This is done in order to prevent the flame from burning meat. And here we must try so that the water does not fall on the barbecue, otherwise it will be dry.

In order for the kebab to be juicy and tasty, one should not forget that the meat should not burn and carbonize during frying, and it should not smell like caustic smoke. After all, barbecue should be fried, and not smoked.

In the process of cooking barbecue there is a very important point - you can not be distracted. Spoil the meat, and after it the mood, you can in a few seconds.

If you try and do everything right, the result will delight those gathered for a barbecue meal.

Beef will be softer if beaten off before pickling.

No need to cut the beef into very small pieces - the kebab will turn out dry. Large pieces are also not good - inside they will remain raw. The optimal size is the average size of the meat pieces.

When soaking meat for future barbecue, one must not forget that the prepared amount of marinade should be such that it completely covers the meat.

All the secrets of cooking beef kebab will be told by Stalik Khankishiyev in the video below:

What types of relaxation in the warm season have not been invented, and picnics are still in trend. People are looking for all kinds of kebab recipes to diversify their outings. Usually this dish is prepared from pork, chicken or lamb. But recently, beef skewers are in great demand. They turn out very tasty if you use high-quality marinade and strictly follow the cooking procedure. We offer you an excellent beef kebab recipe with photos, as well as several marinade options.

The most delicious beef barbecue marinade

Cooking barbecue is a simple matter. But the marinade to it must be selected with special care. Several types of marinade are suitable for beef skewers. Try to marinate the meat in one of the ways suggested here, and you will get a unique dish melting in your mouth and emitting a magical aroma!

Recipe 1. Classic beef barbecue marinade

The traditional way to cook beef skewers is marinating meat in vinegar. Shish kebab is tasty and tender.

Ingredients

• Meat - 1 kg.
• Vinegar - 2 tbsp. l
• Vegetable oil - 2 tbsp. l
• 2 onion heads.
• Salt to taste.

Cooking steps

1. 1. Cut the meat into pieces and put in a deep pan.

1. 1. Cut the onion into thick rings, add to the meat.

1. 1. Add seasoning, pepper and salt to the beef skewers.

1. 1. Pour vinegar and only after it vegetable oil.

1. 1. Stir the meat with the marinade.

1. Close the pan with a lid and let the meat rest for 2 hours, then proceed to frying.

Recipe 2. Marinade for barbecue with pomegranate juice

If you want soft beef skewers, pickle it in pomegranate juice. The acid contained in it will make the meat fibers very tender and juicy.

Ingredients

• Meat - 1 kg.
• Pomegranate juice - 100 ml ..
• Ground black pepper to taste.
• Vegetable oil - 2 tbsp. l
• 2 onion heads.
• Salt to taste.
• Coriander, cloves, basil, caraway seeds and other spices - to taste.

Cooking steps

1. 1. Cut the meat into pieces.

1. 1. Grate the onion or mince.

1. 1. Combine all ingredients except vegetable oil and mix.

1. 1. Pour in vegetable oil and mix again.

1. Cover the juicy beef skewers with a lid and leave to marinate for 2 hours.

Another technology for the preparation of marinade with pomegranate juice will be discussed in the video.

Recipe 3. Marinade for barbecue with wine

This recipe will appeal to those who dream of the most delicious beef barbecue marinade. The dish will be not just juicy, but crumbly and incredibly fragrant.

Ingredients

• Meat - 1 kg.
• Semi-sweet red wine - 100 ml.
• Ground pepper - to taste.
• Garlic - 5 prongs.
• Onion - 2 pcs.
• Salt to taste.
• Fragrant spices to taste.

Cooking steps

1. 1. Cut the meat into portions.

1. 1. Crush the garlic, turn the onion into pulp using a blender or a meat grinder.

1. 1. Combine the meat, onion and garlic, and then pour the wine over everything. Leave the juicy beef skewers in this form for 1 hour.

1. 1. Then add salt, pepper and spices to the marinade, mix thoroughly.

1. 1. Cover the pan and let the soft beef skewers languish for another 2 hours.

1. When stringing skewers on skewers, pieces of meat can be alternated with vegetables - then the dish will turn out even more juicy.

Recipe 4. Pineapple Shish Kebab Marinade

Delicious beef skewers are obtained after pickling meat with pineapple. The dish turns out not only tasty, but also beautiful. But despite this, the recipe for cooking this type of dish is very simple.

Ingredients

• Meat - 1 kg.
• Dried red chili pepper - 1 pc.
• Fresh pineapple - 1.5 pcs.
• White vinegar - 3 tbsp. l
• Vegetable oil - 2 tbsp. l
• Onion - 4 pcs.
• Salt to taste.
• Oregano seasoning to taste.

Cooking steps

1. 1. Peel the twigs and fry in a hot frying pan with oil for 0.5 minutes. Then remove it and leave to cool.

1. 1. Pineapple cut into large pieces. Leave about 1/3 of the fruit and chop the rest in a blender along with peeled garlic and chili.

1. 1. Cut the meat into pieces and pour the marinade.

1. 1. Cut the onions into wide circles and add to the meat. Mix everything thoroughly and leave to marinate for 2 hours.

1. When the beef kebab is ready for frying, put its slices on skewers, alternating with onion rings and pineapple slices.

Recipe 5. Marinade for barbecue with kiwi

We offer another interesting way to cook the most delicious beef skewers. This dish will appeal to gourmets and those who are used to traditional cuisine.

Ingredients

• Meat - 1 kg.
• Kiwi - 1 fruit.
• Onions - 4-5 pieces.
• Pepper to taste.
• Salt to taste.

Cooking steps

1. 1. Cut the meat into pieces and grease each with a mixture of pepper and salt.

1. 1. Cut the onion into circles.

1. 1. Kiwi rub in gruel with a fork.

1. We mix meat with barbecue marinade and leave for 3 hours.

Recipe 6. Recipe for soft and juicy beef skewers

You can learn how to cook beef skewers with anyone. Use our recipe and you will succeed.

Ingredients

• Meat - 1 kg.
• Onions - 2-3 heads.
• Garlic - 5 prongs.
• Lemon - 1 pc.
• Salt to taste.
• Pepper to taste.
• Seasonings to taste.

Cooking steps

1. 1. Rinse the meat with cold water and remove excess elements: large pieces of veins, fat and pieces of bones. Chop it into portions, then fold it into a container.

1. 1. Chop or chop the onion and garlic until gruel. Put the mixture in a bowl of meat.

1. 1. Add pepper, salt, lemon juice and other spices.

1. 1. Thoroughly mix the meat with the marinade and cover the container with a lid.

1. 1. After 2-3 hours, put the pickled pieces on oiled skewers and put on the brazier.

1. 1. Turn skewers every 2-3 minutes. Coals should be periodically sprayed with clean cold water.

1. Serve the meat should be hot along with fresh vegetables and in a mouth-watering sauce, which can be either bought ready-made or made at home.

How to cook beef kebabs correctly will be described in the video.

How to cook beef skewers so that the meat is soft

Soft beef skewers - this is not a dream, but a reality! To make meat of this kind tender and pleasant is very simple. The main thing is to use several recommendations.

Soft meat - beef skewers

First, acidic foods or alcoholic beverages should be added to the marinade. Of acidic products, vinegar, kefir, juices or fruits can be used. Alcoholic drinks are not suitable, it is allowed to take beer and wine.
  Secondly, cooking kebabs from this kind of meat should be unhurried. Pieces of veal should be pickled for at least 2 hours. Then they will turn out exactly as you imagine them in anticipation of a meal.

In conclusion, we suggest watching another instructional video. It will tell you how to cook beef skewers so that the meat is soft.

The overwhelming majority of the people recognized beef as the toughest meat and was struck off the lists of favorite and often purchased products. Many refuse to believe that you can cook a delicious, juicy and tender beef skewers. The right marinade recipe can permanently change your mind. The dish turns out no less soft than from the usual pork, and with a much more original and memorable taste.

In the old days, people used almost only one method of pickling - vinegar. Yes, and meat could only get pork. If you want to move away from stereotypes - prepare beef skewers. Marinade recipes with vinegar are now often ignored, but only by those who do not know the right options. And the composition will be as follows: a glass of 6% vinegar is diluted with the same volume of water, a spoon of salt and half of sugar dissolve in it. Peas, laurel, favorite spices are added - and the marinade is poured into a pan with chopped meat and onions. Above is placed oppression, and for two hours - in the refrigerator. It would be nice a couple of times during this time to prevent the contents of the bowl.

Classic pickling

When beef kebab is started, wine marinade recipes remain the most popular and most used. Wine is a classic that never expires. In addition, unlike vinegar, it is not able to dry out so harsh meat: the longer it lies in the marinade, the softer it will become. For two kilograms of beef, two glasses of wine is enough. In the classic version, the drink is taken dry and red. The meat is washed, freed from films and coarse veins, if any, cut and folded into a container with which it is planned to go outdoors. Three medium onions (more if you like pickled onions) are cut in thick rings and mixed with meat. Then seasonings are poured - at least salt with pepper; You can add fragrant herbs or zira - as you like. All is mixed again. Finally, the wine is poured, and the future barbecue is left on the table. If the beef is young, then after an hour you can start to fry, if "aged", then a fire is delayed for three to four hours.

Siberian barbecue

In this method of preparation, we can say that both wine and vinegar methods were combined. The only thing is that it is quite long: you need to stand the meat for a whole day. But at the exit you will get such a delicate dish that you will always be the only way to cook beef skewers. The marinade recipe includes not only special ingredients, but also a method for their arrangement in the selected container. First, meat (three kilos) is cut into small pieces; a layer of peppercorns is poured onto the bottom of the dish so that it completely covers the space. A similar layer of lavrushka is laid out on top, onion rings on it with a thick layer, and only on top is beef salted and pepper. Meat and onions alternate until they run out. The laurel is again placed on the upper onion layer. The design is filled with an incomplete glass of vinegar and left for 21 hours. Then the juice that is released is removed and the meat in the new pan is poured for four hours with white dry wine (300 grams) mixed with the juice of one lemon. It turns out just amazing beef skewers! The recipe for the marinade, of course, cannot be called simple, and you will have to work hard. But patience will be generously and deliciously rewarded.

Pomegranate pickle

The juice of this fruit has long won certain positions in the preparation of meat dishes. Excellent with it is obtained and beef skewers. The recipe for marinade, however, requires natural juice; consoles that packaged is quite suitable. Two kilos of meat are standardly cut and mixed with onion rings. It is supposed to take 4-5 heads, but you can adjust the amount at your discretion. Spices, salt, pepper are also added to taste. After mixing, 700 grams of juice is poured and two tablespoons of any vegetable oil are added - it contributes to the formation of a beautiful crust during frying. If you press down the meat with a load and do not put it in the cold, then it will be ready for stringing on skewers in an hour.

"Veal tenderness"

Barbecue lovers have long appreciated the contribution of dairy products to its preparation. They are also invaluable in cases where people are going to make beef skewers - recipes for marinade with kefir allow you to remove the stiffness of meat very quickly and make it available even for children whose not all teeth have changed. The following is recognized as one of the most successful variations: dill and basil crumble into a liter of medium-fat kefir. Half of the lemon is squeezed out there and pepper peas are poured - other seasonings are not recommended, meat due to herbs will be already fragrant. This amount of marinade is enough for a kilogram of beef. Before cutting it into pieces, experienced kebabs are advised to grate the meat with ground pepper and salt.

Lemon with basil

Great citrus is involved in many dishes, including meat. It is suitable even when beef skewers are fried. Recipes for marinade with lemon are quite diverse. The combination of citrus acidity with a pronounced smell of basil is known. The conditions for successful pickling are as follows:

1. Many lemons: at least one per kilogram of beef.
2. A lot of grass, not dried, but fresh.

Beef is marinated in layers: onion rings are laid out on pieces of meat, basil stalks are placed on top of it, then juice is squeezed out of the lemon, and it itself is cut and throws itself on the grass. And so until the meat runs out. It will be marinated at night. You should not keep longer: the smell of basil will become too strong, and citric acid will manifest itself excessively.

Original: meat with kiwi

Than they don’t pickle the base for barbecue! Probably, the world-class chefs do not know all the line-ups either. The offered here will be especially interesting for those who are not the first time preparing beef skewers. Kiwi marinade recipes are not yet very common and far from all have been tried. Meanwhile, this is one of the fastest ways to prepare meat for frying over an open fire. It should be cut large enough. After mixing with onions, spices and salt, the beef is mixed with a kiwi cereal and poured with a glass of highly carbonated mineral water (calculated per kilogram of meat). After an hour and a half, you can send the barbecue on the coals. Those who remain faithful to pork will wait only a third of an hour.

Kebab in mustard marinade

This recipe is for spicy lovers. A kilogram of coarsely chopped beef is poured with a mixture of three tablespoons of strong mustard, two tablespoons of lean unrefined oil and two - table vinegar. Spices with salt - as always, according to your tastes. You need to withstand meat for an hour and a half if you got veal, and about three - if you have mature beef on your hands.

Honey and Soya Pleasure

With this dressing you get the most delicious beef kebab. The marinade recipe for some reason is attributed to the Caucasians, but it is doubtful - where did the soybeans come from in the mountains? Is that a certain fan of Asian cuisine in his own way ennobled the filling originally from the Caucasus. For the marinade, ginger rubs - it should turn out two coffee spoons. Garlic is pressed through a press. The number of cloves depends on how supportive you are to it. A tablespoon of honey is heated (but by no means boils!), Prepared ingredients are poured into it, plus a spoonful of sesame oil and a third of a glass of soy meat. After four hours of beef aging, the skewers are excellent.

Beef skewers: marinade is the most delicious, so that the meat is soft it is extremely relevant, because beef in itself is considered to be meat rather dry. Of course, with the right choice and marinade, the barbecue will turn out to be juicy, but here you have to try. But, unlike pork or lamb, beef is not so high-calorie, which is considered a definite plus for many people who adhere to a diet.

To cook delicious and juicy, soft and beef, you will have to try several times more than with pork or chicken, but the final version, of course, is worth it.

About the need for marinade

  If you think about why marinade is needed at all, then, first of all, to saturate the meat with new tastes. Also, marinade in the preparation of barbecue is used to minimize cooking time. And, of course, marinade softens the fibers, making the meat more delicate in taste.

So, to make beef kebab juicy and tender, you must first choose the right beef. Do not take in the store the first piece that catches your eye. Not the fact that it will turn out then even a very good marinade to soften. Choose entrecote or other pieces of mascara that are close to this part.

Important!   Shish kebab beef slices should not be fat, but they should also not be stiff. It is best to choose meat from the back.

Is beef barbecue marinade mandatory? This is not always required, and if the meat is selected high-quality and fresh, then you can do without such components. Also remember that the sour taste gives not only the usual vinegar or lemon juice, but also kefir, beer and wine.

Watch the thematic video, beef skewers: marinade is the most delicious, so that the meat is soft. There is such a video in this article and it will help to better understand how to work with this particular type of meat and what kind of knowledge and skills are required to work with beef, when choosing and processing it, slicing. Which foods are totally unsuitable for beef marinade, and which are most welcome.

Beef skewers: the most delicious marinade so that the meat is soft, recipes

With onions and spices

  The best vegetable for pickling any meat for barbecue is, of course, onions. It can be cut into large or small pieces. The peculiarity here is that small onions will quickly release juice, but large pieces of onions will infiltrate only the top crust of meat with juice.

It’s great if a few onions for this type of marinade can be crushed in a blender or minced. It will be necessary to drain the onion juice and it is it that is already used in the process of preparing the marinade.

What you need: salt, ground black pepper, ground coriander, a tablespoon of any dried herbs, dry garlic, a little chili.

All the spices listed above should be added to the onion juice and mixed. Now pour the prepared pieces of beef with this mixture and leave for an hour, no more. After this time, you can begin to prepare a juicy and tender kebab.

With onion puree

  If in the previous recipe for beef marinade, onion juice was used, then in this case onion puree will be used. Again, you will need to either chop the onion in a blender or just grate it. Now add a little mustard, vegetable oil, salt and pepper, bay leaf to the onion.

In eastern

  For one kilogram of beef, this skewer will require 80 ml of soy sauce, a large spoonful of honey and grated ginger root, also a little sesame oil, salt and garlic to taste.

Prepared meat will need to be salt first. Heat the honey a little in a water bath, add ginger to it. Next, add the garlic, passed through the press, to the spices. Mix the ingredients, pour the meat with marinade and mix everything thoroughly. The marinade needs at least four hours to soak the beef, then you can start cooking the barbecue.

With pomegranate juice

Another interesting oriental version of the preparation of marinade. For two kilograms of beef, two kilograms of onion, a liter of pomegranate juice is taken. Mix the meat with onion rings, sprinkle everything with herbs, add salt and pepper, pour pomegranate juice. Leave to marinate for at least ten hours. An hour before cooking the barbecue on charcoal, pour a little vegetable oil into the marinade, and once again check the taste for salt. How to cook .

Important tips:
1. Many sources write that frozen meat is not suitable for cooking barbecue. But, it is worth paying attention that fresh meat is also not suitable for this. It is best to take a carcass that has been sagging for at least several days.
  2. Pieces of meat for barbecue should be cut into one piece. So then, in the process of absorbing a dish, a person does not have to think about how to bite and chew meat.
  3. The back, tenderloin and shoulder blade are the best meat for beef skewers.
  4. Do not put too many spices and seasonings in the marinade. They should not overshadow the taste of meat, but only emphasize it.
  5. Marinade can be done at your own discretion, adding various kinds of seasonings and additives to it. So you will succeed through trial and error to achieve your ideal taste.
  6. To make the meat as soft as possible, in the process of pickling it must be massaged, which will soften the fibers.

What to serve with barbecue

  Of course, beef from the barbecue itself is the queen of the table, but do not forget that kebabs must be able to properly serve in the table. In particular, the presence of a large number of very different greens is mandatory. Also think about fresh vegetables, it is not necessary to make a salad, just simply chop large vegetables and put on the table. A great option for the table -.

Interesting! If you choose the most delicious marinade so that the meat is soft, then beef skewers can also be easily and quickly cooked in the oven. Yes, perhaps it will not be as fragrant as the one cooked on charcoal. But, you must admit that in the cold season, even the distant taste of summer barbecue is already incomparable pleasure. If the meat is pre-marinated like a barbecue, then even in the oven it will turn out to create a special taste.

It’s great if there are different types of sauces, bread on the barbecue table. Also remember that the presence of some kind of dense side dish to such meat is not required. Beef skewers: the most delicious marinade, so that the meat is soft and juicy to cook with us is a pleasure. We hope that you will be able, on the basis of the above recipes, to derive your ideal marinade form for this type of meat.