Quick barbecue. Top 5 quick marinades for pork, chicken, beef. Fry in 30-60 minutes!

Posted on Apr 30th, 2017

by Olya

Categories:

• Snacks

Quick kebab is a proven marinade for pork, chicken, and beef that will soften the meat in 30 minutes. It happens that a picnic is organized spontaneously, but you don’t want to deny yourself the meat roasted over the fire. There are many affordable ways to enjoy the softest, aromatic barbecue of your own making in nature.

It’s tempting, pleasant, delicious to cook and eat in the fresh air. Nothing can replace a positive mood and joy from communication in good company. Therefore, you should not refuse delicious quick kebabs or postpone them until tomorrow because there is no marinated meat. Knowing the secrets of some ingredients and the subtleties of their combination, you can give any type of meat the necessary softness in half an hour.

The May holidays are quickly approaching. People are making grandiose plans for forays into nature from polluted megacities. Supermarkets sell semi-finished meat products and charcoal. If the choice of coal is to not forget it, then with meat everything is more complicated.

How to choose meat for a quick barbecue?

Pork

• Blade, tenderloin, and neck are suitable for marinating. More often, neck meat is bought for making quick kebabs: it is juicy, with a small amount of fat, ideal for a perfect kebabs.
• It is clear that pork should be pink, with white fat. No foreign odors should be noticeable.
• The juiciest quick kebab will be made from fresh meat. If you do use frozen food, defrost it at room temperature or on the bottom shelf of the refrigerator. Under no circumstances should you use a microwave oven.
• The optimal size of pieces for a quick barbecue is 4 by 3 cm. Such meat will remain juicy after frying over a fire and will not have time to dry out due to its small size.

Meat selection

Traditionally, the dish is prepared from lamb. For cooking, the meat of a young animal, up to one year old, is used: loin (back part), upper part of the shoulder blade, ham. You should choose visually: the meat should be soft, light red, without streaks or thick layers of fat; no unpleasant odor. Frozen raw materials are not suitable.

To check the freshness of meat, you need to press the flesh with your finger: if it is repeatedly frozen, it will not change color when touched, but if frozen once, it will darken.

If you cook pork kebab, take young soft meat of light pink color, without veins, slightly with fat: tenderloin (lumbar muscle tissue), neck, loin. Quick marinating of meat for pork shish kebab will be based on: vinegar, mayonnaise, kefir, wine, cognac, tomato juice, mineral water and even Coca-Cola. Pork is “omnivorous”! Marinates for about 4-5 hours.

Beef is not a “brilliant match” for barbecue. If the choice is important, then you need to take fillet and tenderloin of young veal. Due to its toughness and dryness, beef loves rich marinades. It is not possible to quickly marinate beef barbecue meat. It marinates longer than pork, lamb, and poultry - 10-12 hours. The most successful marinades in this case are those made from carbonated water and kefir.

The bird is unpretentious. A quick marinade for chicken and turkey kebab is prepared from mayonnaise, kefir, sour cream, vinegar and onions. The product is kept in the pot for 3-4 hours.

Before marinating the product, you need to rid it of veins, films and excess fat; cut across the grain.

How to quickly marinate shish kebab in mineral water in 30-50 minutes

Ingredients:

• meat – 1.5 kg;
• mineral water – 2 l;
• barbecue seasonings – 10 g;
• onions – 5 pcs.

Cooking a quick shish kebab. Step-by-step description with photos

The acid inherent in mineral water can soften any meat in a short time (min. 60 minutes). Cut the fillet into large pieces.

Make a puree from the onion by grating it or chopping it in a blender.

Rub the meat thoroughly and intensively with seasonings. Then add onion puree and massage, rubbing the onion pulp into the fibers. There is no need to add salt, since the finished seasoning contains the necessary amount of salt for a quick barbecue.

Add mineral water to the meat with onions and spices. Cover with a lid and leave to marinate at room temperature or on the bottom shelf of the refrigerator for 60-90 minutes. It would be ideal to install oppression on top. This way all the meat will be covered with water and onion puree. The kebab has only one option left: to fry it soft, tender, juicy.

Secret

Naturally, a quick barbecue should be grilled over coals, constantly turning. When they burst into flames, pour the marinade over them. The meat poured during the frying process will be juicier than the meat that was left to its own devices.

Budget-friendly pork shashlik recipe with onions

If there is nothing in the refrigerator except meat, then do not despair. Marinade can be made from tea. Of course, we definitely need onions. After all, without it, the taste of meat will not be as aromatic and rich! As for tea, you can brew it or use tea bags.

Black tea is rich in polyphenols and antioxidants. Therefore, it strengthens the immune system and reduces the absorption of bad cholesterol. In addition, the drink contains thearubiginam, which normalizes digestion. What is especially necessary when eating fatty meat.

Ingredients:

• Pork tenderloin – 1.5 kilograms;
• Onions – 3 medium-sized heads;
• Black tea – 75 grams;
• Salt and black pepper - to taste.

Budget-friendly pork shashlik recipe with onions

Cooking method:

1. Brew black tea with boiling water and let it brew for about 15 minutes;
2. Chop the onion, mix with salt and pepper and mash with your hands until juice appears;
3. Pour the pieces of pork with chilled tea leaves and cover with onions. Let the mixture stand for at least 3 hours.

There are a huge number of marinades for pork and onions. Each option is good in its own way. One helps soften tough meat, the other gives a beautiful shade to the pieces, and the third imbues them with bright flavor characteristics. It is better to use a new marinade each time. This way you can cook shashlik differently every time!

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Quick kebab with kefir marinade in 60 minutes

Ingredients:

• meat – 1.5 kg;
• onions -4 pcs.;
• favorite seasoning – 1 pack;
• kefir – 1.5 l;
• greens - 1 bunch.

Cooking quick shish kebab with kefir marinade

Peel the onion, wash it, chop it in a blender or grate it.

Cut the fillet into large pieces, rub with spices and onion puree. Place in a suitable container and fill with kefir. Wash the greens, chop finely, add to the marinade for a quick barbecue. Mix everything well with your hands. Cover with a lid and leave under pressure for 120 minutes. Kefir and onion puree will turn tough meat into a tender, melt-in-your-mouth dish, fried with your own hands over a fire.

Marinade with mustard and tomato paste

Ingredients:

• Mustard – 1 tsp;
• Tomato paste – 1 tsp;
• Corn starch – 1 tsp;
• Egg – 1 pc.;
• Vegetable oil – 1 tbsp. l.;
• Salt and spices - to taste.

Crack the egg into a deep bowl and beat it with a fork. Add mustard, tomato paste and starch. Stir until smooth. Pour in vegetable oil, add salt and spices. You can marinate not only pork, but also beef, chicken or turkey.

The most budget-friendly marinade for quick barbecue in 60 minutes

It turns out that pickled tomatoes are good not only as a snack. These products, together with brine, can revive the toughest meat in the shortest possible time.

Ingredients:

• meat – 1.5 kg;
• pickled tomatoes – 6-7 pcs.;
• tomato brine – 500 ml;
• sunflower oil – 30 ml;
• spices – 1 pack.

Preparing a budget marinade for quick barbecue

Cut the meat into 3-4 cm pieces. Sow the skin from canned tomatoes and turn into puree in any way. Rub the pieces with spices, then with tomato puree. Mix sunflower oil with brine, pour the mixture over the meat, cover with a lid and leave under pressure for 50 minutes.

Quickly fry shish kebab on skewers or a grill.

Kebab makers' tricks for preparing the most delicious kebabs quickly

If the marinade turns out to be too sour, you should add a little granulated sugar or honey (1-2 tbsp.)

To enhance the fusion of ingredients with meat, sunflower oil is added to marinades for quick kebabs.

If you marinated meat in tomato products, you can add a beaten chicken egg to it before frying. It will protect the quick kebab from drying out.

The best marinade is obtained in glass or enamel containers. You cannot marinate meat in containers made of aluminum, plastic, or wood.

Never add vinegar or mayonnaise to the marinade. The meat will be tough, and there is no naturalness in such ingredients.

Instead of vinegar, use citric acid, juice and pulp of lemon, onion, pomegranate juice, kiwi, and pineapple pulp.

You should be careful with fruits as catalysts for softening meat fibers: in kiwi and pineapples, the meat will become perfectly soft within 15 minutes, and after half an hour it will turn into an unusable mass.

Instead of mayonnaise, it will be delicious to marinate meat for a quick barbecue in plain yogurt, kefir or even milk.

Of the alcoholic marinades, some use not only dry wine, but also champagne and beer.

Delicious kebab is obtained by adding mustard, adjika, and honey to the quick marinade.

Salt, if necessary, is added to the marinade 15 minutes before frying quick kebabs.

Firewood for barbecue should be from fruit tree species. Pine should be avoided and apple, cherry or pear preferred.

We hope that our notes will help you prepare the most juicy, delicious and tender kebabs in the fresh air in the good company of old friends. Time spent in nature will be a real relaxation for a positive attitude.

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• shashlik

Olya

Honey mustard marinade

This marinade option is best suited for poultry kebabs, but it can also be used for meat. The result is a very delicate, slightly spicy taste, and each piece is covered with a wonderful caramel crust.

For the recipe, take (for 2 kg of meat):

• liquid honey – 150 ml;
• mustard (any to your taste) – 100 g;
• garlic – 5-7 cloves;
• salt, pepper - to taste.

Peel the garlic and pass through a press. Then mix all the ingredients with the prepared kebab meat so that each piece is covered with marinade. Choose mustard to your taste: spicier - choose Russian, milder - choose Dijon or American.

Quick marinade for pork - tricks and useful tips

• For a quick pork marinade, you can use any dried herbs. You can add oregano, sage, thyme, and cumin to the main ingredients.
• To marinate the meat better, it must be put in the refrigerator.
• If you need to marinate the pork as quickly as possible, prick it with a fork in several places and cut it as finely as possible. This method allows you to prepare an excellent dish one and a half after the start of marinating.
• If the marinade recipe calls for the use of mayonnaise, it is better to prepare it yourself. There is nothing complicated about this. You will need one yolk, a spoonful of prepared mustard, a pinch of salt, a spoonful of vinegar and about half a glass of vegetable oil.

Useful links:

Armenian recipe at home

[blok_3_h2] This people have a special relationship with shish kebab, and every Armenian family has its own special recipe, verified over the years, which is passed down from generation to generation.
In general, it is believed that they marinate only with onions and butter. But many will argue and say that without basil, Armenian kebab will not be real. That's why there are a lot of herbs in the recipe.

Ingredients for 1 kg:

• Black pepper
• Paprika
• Salt
• Basil
• 50 ml sunflower oil
• 3 onions

If you do not use seasonings, then according to traditional Armenian recipes, take equal proportions of meat and onions.

But every family has several of its own recipes that are passed down from generation to generation. I liked it with the addition of paprika and basil.

Season the pieces and add a pinch of all the herbs.

Cut the head into half rings and send to the meat. And we start squeezing the onion well and mixing everything.

Leave this mixture for 6 hours.

Grilled

• Cooking time: 6 hours.
• Number of servings: 9 persons.
• Calorie content of the dish: 183 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Special recipes include meat cooked over an open fire, such as on a grill. It turns out more juicy, aromatic, with a smoky smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare the marinade for grilled pork according to the recipe with photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

• soy sauce – 1 tbsp.;
• lime juice – 1 tbsp.;
• sea ​​salt – 1.5 tbsp;
• water – 5 l;
• rice vinegar – 1 tbsp;
• lime zest – 2 tbsp;
• garlic – 8 cloves;
• Burgundy wine - 1 tbsp.;
• peppercorns – 5 pcs.

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Cooking method:

1. Peel the garlic and pass through a garlic press.
2. Mix soy sauce with vinegar, lime juice, wine and water.
3. Add the remaining ingredients and mix everything thoroughly.
4. Add meat to the resulting solution and leave for 6 hours.

Pomegranate juice marinade

Pomegranate marinade is quite interesting and tasty. To prepare it, for a couple of kilograms of meat you need one glass of real pomegranate juice, an onion, cloves and salt, basil.

The chopped pork is divided into 4 parts. The first part is seasoned with spices in a separate container. The second is laid out on onion rings that have been pre-cut and placed in another container. The third part is mixed with herbs, the fourth – with cloves. All parts should be left alone for 1-2 hours and mixed. After this, pour pomegranate juice over everything and let it sit for another 4 hours in the refrigerator. Next add salt and everything will be ready for cooking in 2 hours.

Recipe for cooking in an electric kebab maker

When you really want barbecue, you can bake it in the oven or in a special electric barbecue maker. You can use any marinade, but I like to pamper you, so I’ll give you another successful recipe using kvass.

Ingredients for 1 kg of meat:

• Kvass – 100 ml
• Onion – 200 gr
• Salt - to taste
• Pepper - to taste
• Chili - 0.5 tsp.
• Ginger – 0.5 tsp.
• Thyme - to taste
• Sugar – 0.5 tsp.

Add onion rings, sugar, salt, thyme, chili and black pepper to the meat pieces. Grate the ginger on a coarse grater and also add it to the pork.

Kvass is poured on top of everything.

It takes at least two hours for the meat to become tender.

The electric kebab maker is equipped with a special heating element, skewers and containers into which fat flows. The kebab is fried in it for 20 minutes.

There are small nuances that you need to know before using this device.

You need to thread it onto the skewers so that there is room at the end.

Make the pieces small, otherwise the meat will touch the heating element and burn.

Do not wait for a strong crust, like on a fire. Its presence in an electric kebab maker means that the meat becomes dry and the necessary juices flow out of it.