How to make beef shish kebab. The most delicious marinade for beef kebab to keep the meat soft

Many housewives enjoy preparing a variety of beef dishes, well aware of how healthy it is. But when it comes to kebab, they choose not it, but any other meat. It's all about a strong belief: from beef delicious kebab it won’t work, when fried over coals it will turn out dry and hard, one might even say inedible. However, this statement is true only if you choose the wrong meat for shish kebab or make the wrong marinade for it. By correctly choosing and marinating beef for barbecue, you can cook delicious dish, just as juicy and tasty as other types of meat with a more delicate structure.

How to marinate beef

When preparing beef shish kebab, the most important thing is to properly marinate the meat. Otherwise, the kebab will turn out completely dry and impossible to chew.

Start by choosing your meat. Frozen beef is not suitable for barbecue. You need to choose fresh or chilled meat.
For barbecue, rump, tenderloin, and a piece from the hind leg are suitable.
If possible, it is better to give preference to veal: when cooked over coals, young meat turns out to be more tender and cooks faster. The lighter the meat and the less fiber it contains, the better.
Beef should be cut into skewers across the grain into medium-sized pieces. The best option- pieces the size of two matchboxes placed on top of each other.
Before marinating the beef, you can lightly beat it with a kitchen hammer, then the kebab will turn out softer.
In order to marinate beef, you need products with enough high level acidity: vinegar, wine, lemon juice and the like. Mild marinades such as mineral water or soy sauce may not be effective in the case of beef.
The acid reacts with aluminum, resulting in the formation of harmful substances. For this reason, marinate beef in aluminum cookware unacceptable. Not too much good choice There will also be a wooden tub. Best choice– glass or ceramics, enamel containers and stainless steel utensils.
Beef must be marinated for a long time. This usually takes from 6 to 12 hours, depending on the marinade chosen and how young and tender the meat is.
You should not immediately add salt to the marinade: it tends to draw liquid out of the food. To prevent the beef from becoming too dry, add salt to the marinade shortly before cooking the kebab, about 20–30 minutes.
The beef will marinate better if you place a weight on top.

You should not buy beef marinated in a store for barbecue, as it is difficult to determine how much good quality the meat used for this and how good the marinade chosen for it is. Moreover, marinade recipes are not so complicated that you cannot make them at home, even if you have no culinary experience.

Marinade for beef with kiwi

beef – 2 kg;
kiwi – 3 pcs.;
lemon – 2 pcs.;
vegetable oil (refined) – 50 ml;
onions – 0.25 kg;
sugar - a pinch;
salt, pepper - to taste.

Cooking method:

Wash the beef. Get wet kitchen towel. Remove the films, but leave any fat if you find it. Cut across the grain into layers about 3 cm thick. Beat with a culinary hammer, placing the pieces in a bag so that splashes do not fly in all directions. Pepper and cut the beef into pieces suitable for barbecue.
Peel the onion and cut it into rings, preferably not too thin. Place in a bowl with meat and stir.
Wash the lemons, cut them in half, squeeze out the lemon juice. Mix it with vegetable oil.
Pour the mixture over the beef. Mix everything well so that the marinade covers each piece of meat.
Cover the meat with a plate and place a jar of water on top. Place it all in the refrigerator for 6–8 hours, preferably overnight.
In the morning, wash and peel the kiwi, cut into pieces and puree using a blender. Add a little sugar and stir.
Transfer the kiwi puree into the container with the meat and stir. Leave for at least another hour, preferably 2 hours.

Just before threading the meat onto skewers, add salt and stir. Kiwi contains quite a lot of fruit acids, which soften the meat very well and prevent the protein from coagulating during cooking. For this reason, beef kebab marinated in kiwi puree always turns out soft and juicy.

Beef marinade with vinegar

beef tenderloin – 2 kg;
onions – 0.5 kg;
barbecue seasoning – 40 g;
table vinegar (9 percent) – 50 ml;
vegetable oil – 50 ml;
mineral water (with gas) – as needed.

Cooking method:

Wash the beef tenderloin and dry it with paper towels. Cut into pieces suitable for barbecue. These pieces can be beaten to make them softer.
Rub the beef pieces with barbecue seasoning.
Peel the onions and cut them into rings about 2–3 mm thick. Add to the meat and stir.
Pour oil into beef and stir.
Dilute the vinegar with a glass of mineral water. If you don’t have it, you can use regular boiled water, although mineral water allows you to marinate the beef a little faster.
Pour the marinade over the meat and stir well. If necessary, add a little water.
Place pressure on top and place the container with meat in the refrigerator. Marinate it for 8-10 hours.

Beef marinade with mayonnaise

beef pulp – 1 kg;
mayonnaise – 0.4 l;
lemon – 1 pc.;
garlic – 5 cloves;
salt - to taste.

Cooking method:

Wash and dry the beef. Cut it into pieces weighing 40–50 g.
Pass the garlic through a special press and mix with mayonnaise.
Wash the lemon, cut it in half and squeeze the juice out of it.
Combine lemon juice with mayonnaise and mix.
Place pieces of beef in mayonnaise. Mix well so that the sauce coats each piece of meat.
Place the dish with meat in the refrigerator overnight.

Beef should be marinated in mayonnaise for 8–10 hours. Then the kebab will turn out tender and juicy.

Beef marinade with kefir

beef – 2 kg;
lemon – 1 pc.;
kefir – 0.5 l;
garlic – 5 cloves;
mixture of peppers, salt - to taste.

Cooking method:

Prepare the beef by washing, peeling, drying with napkins and cutting into pieces of the desired size.
Finely chop the garlic with a knife, mix it with ground peppers and place in a container with meat. Stir to distribute seasonings evenly.
Wash and dry the lemon. Cut it, squeeze out the juice. Grate the zest. Mix the zest with lemon juice.
Pour kefir into the juice and stir. Pour this mixture over the meat.
Stir the beef, cover with a plate and refrigerate for 10-12 hours.

It makes sense to keep the beef in kefir longer, since this marinade is not too sour. If you remove the meat from the marinade earlier than 10 hours, the kebab from it may not be soft and juicy enough, so it is better not to risk it and marinate the meat for a sufficient amount of time.

Beef marinade with lemon

beef – 1.5 kg;
lemons – 2 pcs.;
olive oil – 150 ml;
garlic – 4 cloves;
ground black pepper – 5 g;
salt - to taste.

Cooking method:

Wash the meat, dry it with napkins, cut it.
Squeeze the juice out of the lemons. Add the zest of one lemon to it. Add pepper.
Pass the garlic through a press and add to the lemon juice.
Pour oil into the juice. Mix thoroughly.
Pour marinade over meat. Stir and put in the refrigerator.

You need to marinate the meat in lemon marinade for 10–12 hours, under pressure for 8–10 hours.

Beef marinade with wine

beef – 1.5 kg;
red dry wine– 0.2 l;
garlic – 5 cloves;
hot capsicum – 1 pc.;
onions – 0.3 kg;
salt - to taste.

Cooking method:

Cut the beef into pieces of 40–50 g.
Finely chop the garlic with a knife.
Peel the onion and cut into not too thin rings. Spread with your hands and place over the meat.
Wash the pepper and cut into rings, removing the seeds from them. Place it on the meat.
Pour wine into the container with meat and mix everything.
Place in the refrigerator with a weight on top.

Beef for barbecue needs to be marinated in wine for 8–10 hours. In this marinade it turns out spicy, you need to keep this in mind.

Beef marinade with pomegranate juice

beef – 1 kg;
lemon – 1 pc.;
pomegranate juice – 0.5 l;
vegetable oil – 20 ml;
onions – 100 g;
fresh cilantro – 20 g;
ground coriander, black pepper, salt - to taste.

Cooking method:

Wash the meat, blot it with a napkin, cut it.
Chop the cilantro with a knife. Mix with coriander and pepper. Add this mixture to the meat and stir.
Cut the onion into small pieces, add to the meat, stir.
Squeeze the juice out of the lemon, mix it with oil and pomegranate juice.
Pour the mixture over the meat. Stir. Place in the refrigerator for 8–12 hours.

Don't forget to salt the beef before cooking.

Instead of pomegranate juice, you can use sour apple juice, as well as pineapple juice. Otherwise the recipe will be identical. The marinating time will remain the same.

Properly marinated beef should also be fried on skewers correctly. Don't forget to turn the skewers frequently and baste the meat with marinade.

Beef kebabs are served with spicy ketchup, adjika, and fresh vegetable salad.

To prepare aromatic shish kebab, it is best to take a rump or tenderloin with a small layer of fat. You can also take a piece of pulp from the back. A simple beef shashlik recipe will help you prepare a wonderful treat within a few hours, so you shouldn’t buy ready-made shish kebab - not all manufacturers are conscientious and it’s not always known how fresh it will be. In addition, you run the risk of frying kebab that you simply won’t like due to the abundance or lack of certain spices. When going outdoors, don’t be lazy and cook the meat yourself, especially since it will take you no more than half an hour.

How to marinate beef kebab?

The chilled meat will need to be cut into not very large, but not small portioned pieces - small pieces can turn out very dry, and large ones will remain uncooked. After this, you will need to take an enamel or glass dish and place the marinated meat in it.

To choose the most suitable way How to marinate beef kebab, you must remember that the beef itself is quite tough and the marinade should not only give the meat a delicate piquant taste, but also soften it. Do not use table bite or mayonnaise - the bite will further dry out the less fatty meat. To ensure juicy kebabs, use enough marinade to ensure the meat is completely covered.

Marinade for beef kebab can be prepared using dry wine, kefir, lemon juice or fruit vinegar. The required ingredients for the marinade are onions and allspice. You can add the rest of the ingredients based on your own taste - it could be parsley and basil, garlic and soy sauce.

Before preparing beef skewers, make sure you have enough time to marinate the meat. It is advisable to leave the beef in the marinade for eight to twelve hours. It is best to prepare the shish kebab in the evening and leave it to marinate overnight.

Basic marinade:

Cut the onion into thin rings.

Add vegetable oil.

Mix well and add a little salt and allspice.

Add sparkling mineral water.

Pour the marinade over the meat, mix well and leave in the refrigerator.

Recipes for beef on the grill can be very different, but you should always take into account the peculiarities of frying the kebab so that it turns out really soft and juicy.

Before skewering the meat, add a little to the marinade. vegetable oil, and also lubricate skewers with it. The meat should only be placed across the grain - this way it will cook better and be much more tender. Vegetable oil to coat the meat thin layer, quickly forms a beautiful golden brown crust, in this case, the juice from the meat will not evaporate and the kebab will turn out even more juicy and appetizing.

Try to put on pieces of meat, alternating them with vegetables - onions or tomatoes, or serve fresh vegetables with ready-made kebab.

Ready kebab should be eaten hot, so serve it as soon as it is cooked. Bon appetit!

The impressive amount of different acids that a good red wine contains makes it an ideal “base” ingredient for a delicious marinade. And so that the kebab becomes rich, original taste, you can include more spices or herbs in the recipe.

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

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

Marinate beef with wine as follows. First, let's prepare the kebab itself: rinse the meat under running cool water, remove the films, cut into pieces and place in a deep container. Cut the onion into rings and mix with the meat - it is best to do this with your hands, mash the contents of the container thoroughly so that the onion releases juice. Then add the seasonings in the same way and mix again. And finally, pour red wine over the kebab and leave to marinate. If the meat is fresh, marinating at room temperature will not require more than an hour. If the beef is old and stringy, then it is better to increase the marinating time to three to four hours.

Marinade for beef shish kebab with vinegar

The easiest way to make a marinade for beef shish kebab is a recipe for a marinade with vinegar: it does not require any special ingredients, but table vinegar can probably be found in any kitchen. The most important thing is, of course, seasonings, and you shouldn’t overdo it with vinegar (otherwise the meat will have an unpleasant sour taste). In addition, you need to accurately calculate the marinating time - if you overcook the beef, the vinegar will “dry out” the meat. It is best to add soy sauce - in a very small amount - when making a marinade for beef kebab with vinegar. It will also make the taste of the meat more interesting, and in this case salt will no longer be needed.

For one kilogram of shish kebab we will need the following ingredients:

Water - one glass
Vinegar - one glass (take regular 6% vinegar)
Medium-sized bulbs - three pieces
Salt - one teaspoon
Sugar - half a teaspoon (optional)
Pepper, bay leaf, other spices and spices - to taste

In order for beef kebab to marinate quickly, it is best to marinate it under pressure - therefore, the chopped meat should immediately be placed in a deep container, and ideally in a plastic container. Mix all the ingredients for preparing the marinade (including the onion cut into rings), pour the resulting mixture over the chopped meat and cover, for example, cling film, and on top, so that the marinade acts faster, we put some kind of weight. After this, it is better to leave the beef kebab in the refrigerator for three to four hours. To make it ready faster, you can periodically remove the container and stir the kebab. Under load, the marinating process is reduced to an average of two hours.

Marinade for shish kebab 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 only find so-called juice drinks or nectar. But using natural pomegranate juice (packaged or made at home) you can prepare a wonderful marinade for beef shish kebab.

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

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

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

Preparing a marinade with pomegranate juice is as easy as shelling pears: first mix the meat with all the other ingredients (it’s better to mash the mixture with your hands so that the onion releases its juice), then add pomegranate juice and a little vegetable oil. Mix everything again, cover with cling film or a regular plate, put some weight on top so that the kebab marinates faster.

Kebabs are usually made from lamb or pork, choosing the most tender, juicy meat. Even chicken kebab has already become quite popular, and seafood connoisseurs prepare aromatic red fish kebab. Kebabs are made from beef much less often. Even experienced chefs are afraid that the dish will turn out too tough, the meat will lose its flavor, softness, and will be difficult to chew. Of course, if the meat is poorly prepared, do not marinate it in special composition, even juicy pieces of fresh beef will become “cardboard” after frying over an open fire.

The most important thing is to know how to marinate beef kebab so that it impresses everyone with its subtle aroma and rich bouquet of flavors. Then you can easily prepare an excellent dish from ordinary beef. Not only will you save a lot of money, but you will also amaze the imagination of all the lucky people who get to try your melt-in-the-mouth kebab. Remember the secrets of marinating beef so that you can regularly prepare the most tender, juicy kebab with great taste.

Prepare 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 cut the meat correctly, carefully process it and prepare it for marinating, and follow the sequence of actions. The marinade also needs to be prepared in such a way that it is not too spicy or sour. Do not overexpose meat in the marinade.
Remember all the nuances so that your beef kebab quickly becomes a signature dish!

Options for marinades for beef shish kebab
You can come up with an endless variety of marinades for beef. Any herbs, vegetables, spices, herbs are used as additives. The main thing is not to forget about strong preservatives when choosing one among vinegar, citric acid and red wine. Vinegar is the best tenderizer for meat, while red wine has the mildest effect on beef.

A simple marinade for beef. You can quickly marinate meat if you stick to the most simple version marinade Buy ready-made spices for shish kebab, take two onions and apple cider vinegar. The pieces of meat need to be rubbed with spices, but leave half the bag for the marinade. Cut the onion into rings and immerse it in the marinade. After grating the meat, dip it into your marinade until the pieces are completely covered with liquid. To do this, vinegar must be diluted with water, approximately one to two. If the meat is quite tough, the concentration of vinegar should be higher.
Red wine and garlic marinade. Red wine marinade will give your shish kebab an original taste. Finely chop two onions, a large head of garlic, and chop a mint leaf. Add all this to red wine. You can supplement the marinade with dry parsley and add a pinch of dill. Red wine should be diluted with water in a ratio of one to two. If you like the aroma of garlic and want to enhance it, you can take another clove and rub it on each piece of meat. After frying, the beef will acquire a particularly bright aroma and original taste.
Marinade with bay leaf. You can perfectly marinate beef under pressure. Take the peppercorns, grind the bay leaf, finely chop the onion. Rub the pieces of meat with salt, and then rub in the seasonings and a little black pepper. Place the beef in a deep bowl in layers, sprinkling each layer with peppercorns, onions and powder bay leaf. Then you need to press the meat with a press and leave for five hours.
Shish kebab in tomato sauce. An excellent marinade is made from tomato juice, grape vinegar, carrots and bell pepper. The pepper should be red, dark in color. Cut the onion into rings, carrots into thin slices, small cubes bell pepper. Season your beef with salt. Place the pieces of meat in a deep bowl, sprinkle vegetables on top, and then pour grape vinegar and tomato juice in a ratio of one to two. Then mix everything thoroughly with your hands, kneading the beef and vegetables. Leave the mixture under pressure for 5-6 hours.
Marinade with cloves. An exquisite marinade with cloves will give your kebab a very subtle original taste. Take a few cloves and finely chop the peas. The rest of the cloves (8-10 pieces) should be put into the marinade. Rub the meat pieces with salt and then rub the clove powder into the beef. Chop a small bay leaf and finely chop the onion. Add all this to apple or grape cider vinegar along with whole cloves and a few peppercorns. Pour the marinade over the beef and mix well. You need to keep the meat in this composition for about 3-5 hours.

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

Enjoy marinating beef for barbecue, try it different recipes, get unique tastes!

Beef is not the most popular meat for barbecue. However, if you use the right marinade and follow the cooking technology exactly, the beef shish kebab turns out very tasty, soft, and not at all greasy. The main condition for a successful barbecue marinade for tough, low-fat meat is the use of acid. Under the influence of acidic components, meat fibers soften and retain maximum juice inside. Shish kebab made from veal or beef has a special aroma, which is appetizingly emphasized by the smells of smoke and marinade components. That's why it's worth trying to cook it yourself. Here are the most delicious marinades for juicy beef kebab, thanks to which the meat will be incredibly soft. Try it!

Basic rules for marinating beef for barbecue

For barbecue, you should choose only fresh, good quality ingredients. It is better if it is purchased at a farm store or at the market (provided that the seller has all the documents for the products). You should only choose beef that is chilled, not frozen. Otherwise, after cooking on charcoal, the protein fibers will become stiff and the consistency will become “rubbery.”

To check whether the meat has been frozen, just press lightly on it. A fresh piece is very elastic, so your finger won’t leave a dent.

You should not buy meat that has already been marinated. It is unknown how long it has been on the counter and what its quality is.
To make the finished beef kebab tasty and juicy, the marinade must include an aggressively acidic component: lemon juice, vinegar, wine, kefir, etc. Acids make the raw material more porous and soft. If you don't use them, the meat will be too tough.
The container for the marinade should be glass, ceramic or enameled. These materials do not oxidize - do not react with liquid ingredients.

Which part of beef carcass is best for making shish kebab?

There are several rules for choosing the ideal part of the carcass for beef shish kebab:

It is better to give preference to bull meat rather than cow meat. It cooks a little faster and retains more juice.
When the choice is beef or veal, the advantage goes to the “younger” meat.
It is worth paying attention to the color of the product. In beef it is light red, in veal it is pinkish. Too dark a shade indicates spoilage or low quality meat.
For shish kebab, you need to choose one of the following parts: the inside of the hind leg, the rump, or the tenderloin with a layer of fat.
The meat must be with fat and without films. In beef, the color of such inclusions is light yellow, and in veal it is white.

Juicy beef shish kebab in vinegar and onion marinade

To prepare you will need:

fresh beef of good quality – 1 kg;
vinegar (grape, apple) – 2 tbsp. l.;
onions (yellow, white) – 3-4 pcs.;
coarsely ground black peppercorns - 1 tsp;
odorless sunflower oil – 2 tbsp. l.;
salt (not iodized) – 0.5-1 tsp;
bay leaf – 2 pcs.;
other barbecue spices - optional.

Preparation:

Wash the meat, remove veins, films, and bone fragments. Cut into small pieces.
Peel the onion and cut into large rings. Add salt and knead well with your hands until the juice flows.
Place the meat, onions, and add spices into a large container. Pour in oil and vinegar. Mix well so that each piece is coated with the marinade.
Place in a cool place for 3-6 hours.
Thread the marinated pieces of meat onto skewers at a distance of about 1 cm from each other. Fry on smoldering coals (barbecue, grill). Willingness to check with a knife: if blood flows out, it means the beef is still raw; if clear liquid oozes from the puncture, the kebab is cooked.
Serve hot.

This kebab can be served with fresh or baked vegetables. Great idea for serving with meat - ajapsandalwood- warm salad of baked vegetables. It can be cooked in the oven, as I showed in, or baked directly on coals, observing the same proportions of ingredients. Great “company” for delicious meat!

Kiwi marinade will make even tough beef surprisingly soft

Compound:

beef (veal) – 3 kg;
coarse salt – 0.5 tsp;
pepper - a pinch;
barbecue seasoning – 1 tbsp. l.;
onions – 5-6 pcs.;
large tomatoes – 2 pcs.;
kiwi – 1-2 pcs.

Cooking method:

Rinse the meat and dry with a paper towel. Trim off any excess. Cut into portions the size of a matchbox.
Wash the tomatoes and chop into slices.
Peel the onion and cut into rings.
Cut the kiwi into two halves and scoop out the pulp with a spoon. If the fruit is too hard, remove the peel with a knife. Cut into small cubes.
Place the meat pieces and vegetables in a large bowl, add salt, pepper and seasoning. Mix everything well and cover with a tight lid. Place pressure on top.
After 2-3 hours, the kebab can be fried.

Kefir marinade for juiciness and tenderness of rough meat

For 1 kg of beef you will need:

onions – 1-2 pcs.;
medium fat kefir – 250 ml;
dried mint – 1 tsp;
salt – 0.5 tsp;
pepper mixture – 2 pinches.

Cooking process:

Chop the onion into rings.
Cut the meat into medium cubes.
Combine salt, pepper, mint. Rub this mixture over each piece of beef.
Place the meat in a large container, pour in kefir and add onions. Mix everything well and cover with a lid. Place the kebab in the refrigerator for at least 5-6 hours.
Lightly squeeze the marinated pieces and place them on skewers. Fry on each side for 4-5 minutes until done.

Fragrant Uzbek marinade- Another great option for any meat with tough fibers. I especially recommend it to lovers of oriental cuisine. The fat tail fat used in the recipe can be replaced with bacon or lard.

Mineral water marinade recipe - simple and quick

What is needed:

veal (beef) tenderloin – 1 kg;
onions – 1-2 pcs.;
garlic – 2-3 cloves;
lemon pepper – 1 tsp;
salt – 0.5-1 tsp;
unsweetened sparkling water – 1 l.

How to marinate:

Cut the beef into small equal pieces.
Finely chop the garlic (press through a press).
Peel the onions, cut into rings or half rings.
Place the chopped meat on the bottom of a deep container. Add salt, pepper, garlic and onion. Mix well.
Pour mineral water so that each piece is immersed in water.
Leave to marinate for 1-2 hours.
Thread the kebab onto skewers and grill for 10-20 minutes. If the pieces burn too much during cooking, you can pour marinade over them.

The juiciest kebab in lemon marinade

Product List:

beef, cut into pieces - 1 kg;
lemon – 1 pc.;
onions – 2-3 pcs.;
soda – 0.5 l;
lard (slices 1-2 cm thick) – 150-200 g;
salt and pepper - to taste.

Step by step recipe:

Cut the onion into rings, add salt and pepper. Stir for 1-2 minutes until the juices release.
Place the beef in a deep container, cover with onions and stir.
Leave to marinate for 20-30 minutes.
Squeeze lemon juice. Combine it with mineral water.
Pour the resulting liquid over the meat and onions, cover with a tight lid, and place a weight on top. Marinate in a cold place for 1-1.5 hours.
Thread the kebab onto skewers so that there are pieces of lard along the edges. Fry until done, turning frequently.

You can also marinate beef or veal pulp in mayonnaise with onions- this one is suitable for any meat, especially lean meat. Mayonnaise, when fried over charcoal, forms a crust that will retain the juiciness of the dish. But please note that it is only suitable for marinating homemade mayonnaise, without additives or synthetic preservatives.

Wine marinade for amazing taste and softness

List of components:

beef with fat layer – 2 kg;
onions – 2-3 pcs.;
salt - to taste;
seasoning “Provencal herbs” - 1 tbsp. l.;
crushed black pepper – 2 pinches;
dry wine – 500 ml.

Detailed recipe:

Wash the meat, dry it, cut into portions.
Cut the peeled onion into rings of medium thickness.
Place the beef in a glass container. Add onion, salt, pepper and seasoning. Mix well, lightly “massaging” each piece.
Pour wine, cover.
Marinate for about 4 hours in a cool place.
Cook the shish kebab on the grill, frying on all sides until golden brown, periodically basting with the remaining wine marinade.

Soy-garlic marinade for the most aromatic kebab with a piquant taste

List of ingredients:

beef – 600 g;
soy sauce – 100-120 ml;
lemon – 2 pcs.;
salt - to taste;
crushed tarragon (tarragon) - 1 tbsp. l.;
garlic – 5-6 cloves.

Preparation:

Cut the lemons in half, squeeze 100-125 ml of juice from each half.
Mix juice with soy sauce.
Chop the garlic very finely, pound it in a mortar or press it through a press.
Cut the meat into small pieces, add salt. Rub with garlic and tarragon on all sides.
Place the beef in the bottom of a large bowl and pour the soy-lemon sauce over it.
Marinate in the refrigerator for 10-12 hours (preferably overnight).
Fry over hot coals until done. The kebab will be even juicier. if you pour marinade over it during frying.

Pomegranate kebab marinade

Ingredients:

veal (beef) tenderloin – 2 kg;
onion – 2-3 pcs.;
concentrated pomegranate juice – up to 1 l;
salt – 2 pinches;
sunflower oil – 2 tbsp. l.;
seasonings (black peppercorns, suneli hops, cilantro seeds) - 0.5 tsp each.

Cooking Instructions:

Cut the meat into pieces for barbecue.
Crush the spices in a mortar and salt.
Rub the beef with seasonings and place in a large bowl.
Drizzle with oil and add onion.
Pour in pomegranate juice and stir.
Cover with a plate or heavy lid so that the juices cover the meat well.
Leave in the refrigerator for 24 hours.
Grill shish kebab using standard technology.

Ribs on kvass - very flavorful and tender

Ingredients:

beef (ribs) – 1 kg;
natural bread kvass– 1 l;
cumin – 1 tsp;
rosemary leaves – 5 g;
garlic – 1-2 cloves;
salt - to taste;
pepper - to taste.

Preparation:

Crush spices and herbs in a mortar.
Cut the ribs one at a time. Rub with the resulting mixture.
Transfer to a deep bowl, pour in kvass.
Marinate in the refrigerator for 8-12 hours.
Prepare beef ribs on the grill.

For this dish great addition will become homemade ketchup . Sweet and sour spicy sauce from selected tomatoes - maximum taste and no chemicals. I’ve been cooking for a long time and I advise you to get addicted to this habit too!

Beer marinade with mustard added

Components for 1-1.5 kg of beef:

live light beer – 1 l;
mustard – 1 tbsp. l.;
salt – 1 pinch;
onion rings – 1 pc.

How to marinate juicy kebab:

Place the meat in large saucepan, cover with chopped onions.
Add salt and mustard to beer. Stir.
Pour the resulting liquid over the meat.
Cover with a plate and leave in the refrigerator overnight.
Fry over hot coals until cooked through, occasionally basting with marinade for extra juiciness.