How to make beef skewers
  Before you start cooking the marinade, you must first understand the intricacies of cooking this type of meat. Here are some practical tips:

• The marinade should be fresh.
• You can not cook marinade and store it in the refrigerator. This sauce does not saturate the meat, and it will turn out very tough and tasteless.
• Vinegar must be bred. For 3 kg of beef, 3 tablespoons of vinegar is enough. If you pour in more, then the shish kebab pieces are saturated unevenly and will all taste different. Sometimes even meat gets a sour unpleasant aftertaste.
• Beef needs strong preservatives. It is enough to soak chicken and pork in soda or in lemon sauce. But with beef, things are different. It is necessary to take vinegar or acid (citric, malic) as preservatives. Some recipes use red wine.
• The amount of spices should be moderate. Salt and pepper should be taken in moderation. Otherwise, the taste of meat cannot be made out. Yes, and the body will not benefit from such a dish. Better to take herbs or spices. Instead of black pepper, you can take cilantro or bay leaf.

Proper meat slicing.

One of the most important points on how to marinate beef skewers is the right cut. You need to do this with a sharp knife. Pieces should resemble a box. Only in this case can the meat structure be preserved.

• You can’t overdo the kebab in the marinade. Beef skewers can not be kept in the cooked marinade for a very long time. Otherwise, it will become sour and unpleasant in taste. Allowed time is 6-8 hours, but no more.
• You need to pickle in stages. Do not immediately throw all the spices in the marinade, especially salt and pepper. In order for the beef to be delicious, you need to rub each piece separately with these two ingredients. And only after such an action, meat can be poured with marinade.

Beef Marinades Recipes

You can use different ingredients for the marinade. The main thing is that in each of them there is a preservative that impregnates the meat, and it becomes soft.

Apple Cider Vinegar Marinade

Necessary components:

• 2 kg of beef meat;
• 1 pack of shish kebab seasoning;
• 2 onions;
• 2 tbsp apple cider vinegar;
• 4 tbsp water.

Marinade:
Beef must be sliced \u200b\u200bcorrectly. Then rub each of them with spices (use only half of the bag) and place in a pan. Chop the onion, add apple cider vinegar diluted with water and the rest of the seasoning. Then pour the skewers with marinade and leave for 6 hours in the refrigerator. Please note that the marinade must completely cover the meat.

Garlic Wine Marinade

Necessary components:

• 2 kg of beef;
• 1 leaf of mint;
• 2 onions;
• 6 large cloves of garlic;
• red wine;
• dried greens (dill, parsley);
• water.

Marinade:
  Onions and garlic must be finely chopped. Chop the mint leaf and add to the sauce. Then pour red wine diluted with water 1: 2 and pour in dried herbs. Next, you need to cut the beef into medium square pieces and pour the marinade. Leave for 5 hours.
  With proper marinating of beef, the skewers turn out to be juicy and very tasty.

If you make a rating of the favorite food of mankind, in the first place there will be bread, and in the second meat. Bread is a basic thing, without it anywhere. But if you look at meat, no matter what era you take in the culinary sense - everywhere you’re an ode to barbecue. Without it - nowhere, without it the cookbook of any country can not do. The name, of course, can be different, but the meaning is the same - pieces of meat marinated in thousands of different ways, fried on charcoal, smell like smoke, spices, and incredibly, breathtakingly delicious. And Neanderthals are to blame for everything, it was they who first discovered the secret of fried meat on an open fire.

Today we’ll talk about beef skewers. Beef meat has a dense original taste, however, together with small fatty layers it requires special marinade and spices. The number of beef kebab recipes is truly unlimited. It can be spicy and spicy, with lemon juice and dry herbs, in tomato or mayonnaise, kefir or onion syrup - it all depends on national traditions and personal preferences. This is quite tough meat, so you need to choose the best parts - a tenderloin with a layer of fat or, for example, the inside of the back leg. The shack is used both for kebabs and for steaks.

Beef BBQ - Preparation

The muscular parts of beef, such as rumps, will have to be cooked longer so that the meat is not so stiff. For kebabs, “marbled” beef, where the meat is under the thinnest net of fat, enjoys a special advantage. To get this look, when caring for the bulls, special conditions are created, and a special regime of the day. They say that during fattening they even get a special massage. Therefore, the tenderloin - an oblong piece of meat without bones from the muscles along the spine - turns out to be especially soft, the kebab from it will be tender and juicy. The neck, shoulder blade and ankle take longer to prepare, and pickling will take longer - a day or two. The main thing is not to dry when frying so that it does not become hard.

Beef skewers - cooking utensils

Shish kebab can be prepared using any grill - collapsible stones or folded from bricks, or maybe you prefer a marching metal structure. The main principle: heat from open coal. The best coals come from plums, apple trees, cherries - the meat is obtained with a special fruity aroma. Do not forget about skewers. Stack them as close as possible, "tightly" so that the barbecue is juicier. Meat should be marinated in glass, enameled or clay dishes. An aluminum pan can spoil the taste of meat.

Beef skewers - the best recipes

Recipe 1: Siberian kebab in white dry wine

Having prepared barbecue according to this recipe, you will understand that the right marinade can soften any, even the toughest meat. They are Siberians, avid hunters, they can turn any meat into edible. Beef must be marinated for a long time, at least one day, but juicy meat melting in the mouth awaits us at the exit.

Ingredients:  beef meat (3 kg), onions (1.5 kg), salt, dry white wine 300 grams, vinegar (150 gr.), lemon, black peppercorns and bay leaf (1 pack), red ground pepper.

Cooking method

So, cut the meat into pieces of 4-5 centimeters. At the bottom of a large pan we lay a lot of black pepper with peas and a whole layer of bay leaf. With ringlets we distribute the onion over the leaf and only then we lay the beef on top. Salt, pepper - to taste. Again a layer of onions and meat. Continue until the meat runs out. Sprinkle with pepper and salt on top. The last layer will be the onion and bay leaf. Pour vinegar, cover the pan with a lid and put a press on top: something heavy. Leave for 24 hours. Separate the pickled meat from the juice, transfer to a new pan and pour wine and lemon juice for 3-4 hours. String on skewers and please your guests with Siberian barbecue. Well-fed and peaceful guests will remember for a long time your party and the delicious taste of barbecue in white wine.

Recipe 2: Lebanese Kufta Kebab

Kufta (kafta) is a Lebanese national dish, barbecue made from pickled minced meat. This amazing recipe is asked by everyone who at least once tasted kufta. You can prepare the meat in 20 minutes, and another 10 minutes will take you to cook it.

Ingredients: lean ground beef (750 gr.), Onions (1 pc.), Parsley (half a glass), salt, allspice, ground black pepper, ground red pepper.

Cooking method

We mix ground beef, spices and chopped onion and parsley in a large container. The resulting mixture is divided into 6 parts and wrap around the skewer. It turns out six sausages on skewers with a diameter of 3 cm. We fry on prepared hot coals until brown, turning over from time to time. Kebab from pickled ground beef is an excellent appetizer, you don’t even need to chew it, it melts in your mouth.

Recipe 3: Beef Skewers with Pineapple for Kids on Skewers

For the simplest recipe for an exceptionally bright and tasty dish, you need a minimum of ingredients. If you string pieces of meat on small skewers, you get a great dish for a children's holiday. Children love pineapple slices, the combination of beef and pineapple just tastes great.

Ingredients:  beef (half a kilogram), garlic, soy sauce, red, diced bell pepper (1 pc), pineapple slices (2 cups).

Cooking method

Stir the garlic and soy sauce. Cut the meat and beat well, pickle for 30 minutes. We string the pieces mixed with pepper and pineapple, in total we get 8-10 skewers. Fry for 10 minutes using a grill or barbecue. It turns out delicious portions of barbecue, which can be served with rice or salad. In general, a full holiday to you and your loved ones!

Recipe 4: Beef Skewers in Honey Marinade with Soy Sauce

An exquisite version of Caucasian beef skewers, with a spicy taste, a sample of true Caucasian freshness and vigor.

Ingredients:  beef meat (1 kg), honey (1 tablespoon), soy sauce (80 ml), sesame oil, grated ginger (2. tsp), garlic, salt.

Cooking method

Cut the meat into pieces and salt. Heat the honey in a bowl, grate the ginger, chop the garlic through a garlic squeezer. Combine the ingredients, pour the resulting mass of meat for 4 hours. We bake kebab and vegetables for garnish, they are saturated with meat flavors. The main thing is to put it closer to yourself. If there are many people, you run the risk of being late - they will eat everything!

- If you use lemon juice instead of vinegar - be careful: you need a little less juice in volume, otherwise you risk making the meat sour.

- Kefir will make beef soft and tender. Pickle longer, at least night.

- To soften beef, you can add a little vegetable oil to the marinade.

- The distance from the skewer with meat to charcoal should be at least 15 cm.

The impressive amount of various acids that are found in good red wine makes it an ideal “base” ingredient for a delicious marinade. And in order for the barbecue to acquire a rich, original taste, you can include more spices or herbs in the recipe.

Based on 2 kilograms of beef kebab, we need the following ingredients:

• Onions - three pieces
• Red wine - two glasses (it is better to use dry wine for the preparation of marinade)
• Salt, ground pepper
• Other seasonings to taste - at least 2 tablespoons

Marinate beef with wine as follows. First, prepare the kebab itself: we wash the meat under a stream of cool water, remove the films, cut into pieces and put in a deep container. We cut the onion rings and mix with the meat - it is best to do this with your hands, mash the contents of the container properly so that the onion gives juice. Then pour the seasonings in the same way and mix again. And finally, pour the kebab with red wine and leave to marinate. If the meat is fresh, marinating at room temperature will take no more than an hour. If the beef is old, sinewy, then it is better to increase the pickling time to three to four hours.

Beef barbecue marinade with vinegar

The easiest option for making beef marinade marinade is a recipe for marinade with vinegar: it does not require any special ingredients, but table vinegar can be found in any kitchen. The most important thing is, of course, seasonings, and you still should not overdo it with vinegar (otherwise the meat will have an unpleasant sour taste). In addition, you need to accurately calculate the time of pickling - if you overexpose the beef, the vinegar will “dry” the meat. Best of all, when making marinade for beef kebab with vinegar, add soy sauce - in very small quantities. It will make the taste of meat more interesting, and salt in this case is no longer required.

For one kilogram of kebab, we need the following ingredients:

• Water - one glass
• Vinegar - one glass (take the usual 6% vinegar)
• Three medium sized onions
• Salt - one teaspoon
• Sugar - half a teaspoon (optional)
• Pepper, bay leaf, other spices to taste

To beef skewers marinated quickly, it is best to marinate it under the press - so the chopped meat should immediately be put in a deep container, and ideally in a plastic container. We mix all the ingredients for the preparation of the marinade (including onion sliced \u200b\u200bin rings), fill the chopped meat with the resulting mixture and cover, for example, with cling film, and put some load on top to make the marinade act faster. After this, beef kebab is best left in the refrigerator for three to four hours. To make it ready faster, you can periodically remove the container and mix the kebab. Under load, the pickling process is reduced to an average of two hours.

Kebab marinade with pomegranate juice

It is not so easy to find real pomegranate juice in the store - for the most part on the shelves you can find only the so-called juice-containing drinks or nectar. But on the basis of natural pomegranate juice (packaged or made at home), you can cook a wonderful marinade for beef skewers.

To prepare such a marinade, we need the following ingredients (based on 2 kilograms of barbecue)

• 600-700 milliliters of pomegranate juice
• 4-5 bulbs
• 2 tablespoons of vegetable oil
• Salt, ground black pepper, other spices to taste

Thanks to the addition of a small amount of vegetable oil, when frying on pieces of meat, a golden, crispy tasty crust will quickly appear - because of this, the juice will not leak out, and the kebab will be even more tender.

Preparing a marinade with pomegranate juice is simple: first mix the meat with all the other ingredients (it is better to mash the mixture with your hands so that the onion releases the juice), then add pomegranate juice and a little vegetable oil. Mix everything again, cover with cling film or a regular plate, put some kind of cargo on top to make the barbecue marinate faster.

Kebabs are usually made from lamb or pork, choosing the most tender, juicy meat. Even chicken skewers have already become quite popular, and seafood connoisseurs are preparing aromatic skewers of red fish. Kebabs are made of beef much less often. Even experienced chefs fear that the dish will turn out too stiff, the meat will lose its flavor, softness, and chewing badly. Of course, if the meat is poorly prepared, not marinated in a special composition, even juicy slices of fresh beef will become “cardboard” after frying on an open fire.

The most important thing is to know how to pickle beef skewers so that they impress everyone with a delicate aroma and a rich bouquet of flavors. Then you can easily cook a great dish of ordinary beef. You will not only save a lot of money, but also amaze the imagination of all the lucky ones who will be able to try your barbecue melting in your mouth. Remember the secrets of marinating beef in order to regularly cook tender tender juicy kebab from it with great taste.

Cook the marinade and soak the beef. A few nuances
First of all, it is important to pay attention to a number of important points. It is necessary to properly cut the meat, carefully process it and prepare for pickling, follow the sequence of actions. Marinade also needs to be prepared in such a way that it is not too sharp, sour. You can not overexpose the meat in the marinade.
Remember all the nuances so that your beef skewers quickly become a specialty!

Options for beef barbecue marinades
You can come up with an infinite number of beef marinades. As additives use any spices, vegetables, spices, herbs. The main thing is not to forget about strong preservatives, choosing one among vinegar, citric acid and red wine. Vinegar softens meat the best, and red wine has the most moderate effect on beef.

1. A simple marinade for beef. You can quickly marinate the meat if you stop at the simplest version of the marinade. Get ready-made spices for barbecue, take two onions and apple cider vinegar. Pieces of meat should be grated with spices, but leave half the bag for the marinade. Cut the onion into rings, dip it in the marinade. After rubbing the meat, dip it in your marinade so that the pieces are completely covered with liquid. Vinegar for this must be diluted with water, about one to two. If the meat is stiff enough, the concentration of vinegar should be greater.
   
2. Red wine and garlic marinade.  The original taste of your barbecue will give a marinade of red wine. Finely chop two onions, a large head of garlic, chop a mint leaf. Add all this to red wine. You can add the marinade with dry parsley, put a pinch of dill. Red wine should be diluted with water in a proportion of one to two. If you like the flavor of garlic, you want to strengthen it, you can take another clove and rub it with each piece of meat. After roasting, beef will acquire a particularly bright aroma, original taste.
   
3. Marinade with bay leaf.  You can marinate beef perfectly under the press. Take pepper peas, grind bay leaf, chop finely onion. Grate slices of meat with salt, then rub seasonings and a little black pepper. Lay the beef in a deep dish in layers, pouring each layer with pepper, peas, onions and bay leaf powder. Then you need to crush the meat with a press and leave for five hours.
   
4. Kebab in tomato sauce.  An excellent marinade is obtained from tomato juice, grape vinegar, carrots and bell peppers. Pepper should be taken red, dark shade. Cut onion into rings, thin carrot slices, and small bell pepper cubes. Rub your beef with salt. Place the pieces of meat in a deep bowl, cover with vegetables on top, and then pour grape vinegar and tomato juice in a one to two ratio. Then thoroughly mix everything directly with your hands, kneading beef and vegetables. Leave the mass under pressure for 5-6 hours.
   
5. Marinade with cloves. Exquisite marinade with cloves will add a very subtle original taste to your barbecue. Take a few cloves, finely chop the peas. The rest of the cloves (8-10 pieces) must be put in the marinade. Rub the slices of meat with salt, and then rub the clove powder into the beef. Chop a small bay leaf, chop the onion finely. Add all of this to apple or grape vinegar along with whole cloves with a few peas of pepper. Pour beef with marinade and mix well. In this composition, you need to keep the meat for about 3-5 hours.
   

Pay attention to the dishes in which you will soak your barbecue. It should be clay, ceramic, or well enameled containers. In simple dishes, meat can get an unpleasant metallic taste.

Marinate beef for barbecue with pleasure, try different recipes, get unique tastes!

Marinade beef shish kebab is the most delicious so that the meat is soft come out if you follow the tips that will be given below.

We all love to go out with friends to barbecue in the countryside. Often we buy beef meat for barbecue, but, as a result, the barbecue comes out so-so, not juicy. And all this is due to ignorance of the rules for preparing a good marinade for beef kebab, as well as the wrong choice of elements of the marinade and, often, its main component.

What can and cannot be done and used during the preparation of beef barbecue marinade

• No need to use vinegar, especially 9%. This will make your kebab dry and stiff.
• Mayonnaise will make kebab very soft, but at the same time very harmful for your body, therefore, it is better not to take it as the basis of the marinade.
• Calculate the amount of all the ingredients of the marinade in such a way that it is enough to cover with the top all the meat available for barbecue.
• To make the beef softer, and the kebab tastier from it, you just need to beat off the meat a bit before marinating.
• Choosing beef is the one where you can see the least number of veins, as well as the one with a lighter shade.
• Use wood from fruit trees to make barbecue. This will give the meat a pleasant touch. Moreover, it is not harmful to the body, such as cooking kebabs on coals from conifers.

During the preparation of your ideal kebab, you will need to know a few more rules:

• It is best to grease the skewer with sunflower oil before you start dressing beef on it.
• Barbecue marinade should not be poured. Better use it to water the meat while it is cooking over the coals.
• To make the beef juicy, it can be coated before cooking with sunflower oil. In this case, the beef will turn out juicy and, at the same time, with a crispy crust.
• When pickling meat, it is best to crush it on top with something heavy. In this case, the meat will be pickled better.
• On skewers, meat is always worn along the fibers.

Beef BBQ marinade recipe with pomegranate juice

Pomegranate juice, as the main component of the marinade, gives the beef not only a rich taste, but also makes it soft.

Ingredients:

• Beef - 3 kilograms. Best to take a tenderloin.
• Pomegranate juice - 1.5 liters (juice should always be taken with the calculation of 0.5 liters per kilogram of meat).
• 5 large onions.
• Ground black pepper.
• Salt.

The process of cooking barbecue:

• Peel and chop the onion rings.
• Wash and chop the beef, separating the veins.
• Make a mixture of salt and black pepper, which grate the meat.
• Lay onion and meat in layers in an enamel pan. Let it brew for 45 minutes.
• Pour pomegranate juice into the pan. If it is not enough to cover all the meat, add water.
• Put the marinated meat under the press in the fridge overnight.

Barbecue output - 6 servings.

Beef kebab marinade with red wine

Skewers will turn out to be no less delicious if cooked in the following way:

Ingredients:

• Beef - 3 kilograms (per 6 people).
• 2 kilograms of onions.
• A head of garlic.
• Dry red wine - 800 ml (calculated as 200 ml. Per 750 grams of beef).
• Salt.
• Red hot peppers.

The process of preparing a juicy kebab:

• Crush the garlic and mix with salt and red hot pepper.
• Cut the beef into medium-sized pieces and gently beat.
• Grate the meat with a garlic mixture and let stand for 15 minutes.
• Add chopped onion to the beef and mix.
• Pour wine into the pan and, if the meat is not completely covered with marinade, add a little water.
• Cover the pan and press down with something heavy.
• Put the meat in the refrigerator for 12 hours.

The output of the dish is 6 servings.

Marinade beef skewers are the most delicious so you can cook the meat yourself, following all the rules and adhering to all the proportions indicated in the recipes. Do not forget that the most important point is the choice of meat. Beef should not be red - this means that the meat is old and therefore will be tough.