Homemade marinades for meat and fish: the simplest and fastest recipes

Cooking shish kebab is not as easy as it might seem at first glance. The meat should be well cooked, but at the same time remain juicy and flavorful.

What part of the pork carcass is used to make delicious kebab? Knowledgeable people advise choosing pork neck. Since this part is the most tender meat, because it has almost no connective fibers and has a small layer of fat.

The shoulder or ham is tougher, but if you make a stronger marinade, the kebab will turn out very juicy and tender. The carb and loin are the leanest parts of pork. The choice is up to the buyers. Whatever part of the pork you purchase, you should choose a tasty marinade for it.

The basis of any kebab marinade is made up of three components:

1. Acid. It is this that gives the meat tenderness, softness and prevents the appearance of bacteria.
2. The presence of all kinds of spices gives a multifaceted taste.
3. Vegetable oil is considered a binding element that helps better absorb spices and acid.

Classic recipe with kefir

Two recipes for preparing marinade for meat are considered the most popular. This is marinating the product in kefir or vinegar. Not everyone likes to fry pork marinated in vinegar, because they think it makes the meat tough. The kefir mixture, in turn, softens the meat very well and does not completely remove its smell. And for the price, such a marinade will please your wallet.

Necessary products for consumption per two kilograms of pork:

• one liter of kefir;
• 7 pieces of bulbs;
• a tablespoon of salt;

• ground pepper;
• 2 medium heads of garlic;
• medium bunch of parsley.

You need to prepare it this way:

1. In a blender, food processor or regular sharp knife, chop the parsley and peeled garlic very finely.

2. The onion must be cut into half rings or rings, but not very thinly.
3. Salt and pepper the pork meat cut into pieces, add the onion and mix the whole mass well with your hands.

4. Add the garlic mixture and mix it thoroughly with your hands again. Everything should be evenly distributed. It is necessary that each piece is sprinkled with seasonings equally.
5. Finally, pour in a liter of kefir and stir.

6. The resulting product must be left under pressure for 6 hours.

Video recipe for marinating pork shish kebab in mineral water

This option is so simple that even a novice cook can cope with its preparation. The main secret here is to use highly carbonated water. Gas bubbles will speed up the process of penetration of spices into muscle fibers. In addition, water will not dry out the pork and will not affect its real taste. Do you want to taste the most delicious and juicy kebab? Then prepare it according to this recipe.

If you like a slight sourness, make it with mineral water and lemon. It is enough to add the juice of one citrus and the taste of the dish will radically change.

With lemon and onion

This mixture will quickly remove all extraneous odors, and make the pork itself tender and tasty. The kebab will turn out very tasty and juicy. Pork neck tenderloin is good for this marinade.

Recipe ingredients:

• slightly fatty part of the pig – 2.5 kg;
• 4 large onions;
• 2 pieces of medium thin-rind lemon;

• spices for meat - 1 large spoon;
• 2 tablespoons salt.

Cooking sequence:

1. Peel the onion and cut it into half rings or rings, but not thinly.
2. All films and veins should be removed from the meat, and then cut into cubes as for kebab.
3. For marinating, it is better to take a pan with high sides so that it is convenient to layer the food.
4. Place part of the onion on the bottom and sprinkle with spices, and place and spread a layer of pork on top.
5. In this order you need to place all the remaining onions with pork, but it’s too early to add salt and pepper.
6. Be sure to squeeze out as much juice as possible from the lemons and pour it into the pan, after removing the seeds.
7. Cover the bowl with the resulting mixture with cling film and refrigerate for 6–8 hours. If you keep it longer than the set time, then nothing bad will happen to the meat. It is advisable to stir everything several times during the marinating process.
8. You can cook marinated meat either over coals or in the oven, threading it onto skewers or skewers.

How to marinate shish kebab

The long-awaited warm days are coming, which means that our recreation options will include forays into nature and cozy gatherings with loved ones at the dacha or in a country house. The signature dish at such gatherings, of course, is everyone’s favorite kebab. Juicy, flavorful meat served with fresh or grilled vegetables is one of the most mouth-watering dishes you can imagine. But how to marinate kebab so that it turns out truly tasty and does not disappoint? We will tell you about this!

There are a lot of options for marinades for barbecue - they can make dry meat juicier, add spiciness or sweet and sour notes to the dish, make the meat incredibly aromatic and spicy, and also perfectly soften the meat fibers, turning even the toughest pieces melting in your mouth. Which marinade should you choose? It all depends not only on your taste preferences and expected result, but also on the type of meat used. So, for chicken, a light marinade and short marinating will be enough, while a lamb marinade will require the use of “heavy artillery” and long-term aging in the marinade.

Kebab recipes

Kebab with kiwi

Pork shish kebab in tomato sauce

Pork shish kebab with vinegar

Even more delicious recipes

Let's start with tender chicken meat, which goes wonderfully with almost all types of marinades - from the simplest and most neutral to the more rich and spicy. In the case of chicken, the choice is practically unlimited - mix vegetable oil, citrus juices, mustard, apple or wine vinegar, soy sauce, white table wine, herbs, favorite spices, onions, garlic and honey to get new flavors of kebab. The easiest option is to coat the chicken with mayonnaise, kefir, sour cream, plain yogurt, ketchup or adjika, or marinate it with onions and your favorite spices in mineral water.

Chicken marinates very quickly, so it is ideal for an unplanned picnic. To marinate chicken, 2-3 hours will be enough, but if you doubt the juiciness of the meat, the marinating time can be increased to 6-8 hours. If you decide to use a vinegar-based marinade, in this case the marinating time is minimal - about an hour. The delicate fibers of chicken soften very quickly under the influence of vinegar, so if you overcook the meat, the effect may be exactly the opposite - it will become dry. Remember that the marinade for chicken is designed to make the meat juicy and add a certain flavor accent to it, so you shouldn’t overdo it in this case.

Almost everyone's favorite pork kebab includes an equally impressive list of marinade options, although many prefer to use the simplest set of ingredients for marinating - onions and black pepper. Kefir, sour cream or mayonnaise can be added to this combination, and if you want something more exotic, pineapple juice, soy sauce or grated ginger. Tomato or pomegranate juice, honey, mustard, dry white and red wine, beer and soy sauce are also great for marinating pork. By combining these components with each other and adding herbs and spices to them, you will get a whole arsenal of a wide variety of marinades for every taste.

It is recommended to keep the pork in the marinade for at least 3 hours, and if there are suspicions about the toughness and dryness of the meat, the time can be increased to 8-10 hours. Adding kiwi to the marinade will also help solve this problem - it can “deal with” the hardness of the meat in just a couple of hours. Remember that pork loves onions very much, so you can add them to the marinade in unlimited quantities. Since the onions from the marinade are then most often placed on skewers along with the meat, do not chop them very finely, otherwise they will burn. An excellent option is also to marinate pork in onion pulp, which has been chopped in a meat grinder or in a blender - in this case, the meat is wonderfully saturated with onion juice, softens and acquires an appetizing aroma. Basil, marjoram, suneli hops, coriander and paprika would be appropriate in the pork marinade.

Not everyone will dare to cook lamb kebab, because many people simply do not know how to marinate kebab from this meat correctly so that it turns out soft and juicy. In fact, you will be pleasantly surprised that lamb cooked on the grill can be no less tasty than regular pork. Firstly, to prepare shish kebab you should take a boneless back ham, brisket or ribs. Secondly, the marinade must contain an acidic component that will soften the stubborn meat fibers of lamb - juice of lemon, orange, pomegranate, pineapple, kiwi, cherry or tomato, dry red or white wine, vinegar, soy sauce or fermented milk products, such like kefir, sour cream or mayonnaise. Thirdly, add the onion. Lots of onions. It should be cut and kneaded thoroughly with your hands so that the vegetable produces juice. You can also chop the onion using a blender or meat grinder. If desired, add spices that will highlight the taste of the lamb, and a little vegetable oil so that the spices are evenly distributed over the surface of the meat. In addition, vegetable oil forms a film on the surface of the meat, due to which it retains its juiciness during cooking. Lamb kebab is simply created to use oriental spices and herbs, so we advise you not to neglect this point - cumin, coriander, turmeric, nutmeg and cilantro will give the lamb a unique flavor and make the taste of the kebab unforgettable.

It will be enough for young meat to marinate for 2-4 hours, while old lamb will need from 8 to 10 hours. When using marinades with fruit acids, which soften meat fibers very quickly and effectively, even old lamb will be ready in about 3 hours. It is recommended to add salt to the marinade for lamb immediately before frying or half an hour before it so that the kebab does not turn out dry.

And, of course, don’t forget about the rule that is repeated from time to time - never marinate kebab in aluminum containers. The components of the marinade can enter into a chemical reaction with aluminum, which can oxidize foods. At best, the taste of your dish will be spoiled, at worst, your health will suffer. Wooden and plastic utensils are also not the most suitable choice. It is best to marinate shish kebab in glass, ceramic or enamel containers.

Now let's find out how to marinate kebab in practice - our recipes are waiting for you, guaranteeing amazing results!

Chicken marinade with apple cider vinegar and onion

Ingredients:

1 kg of onion, 100 ml of apple cider vinegar, 1.5 teaspoons of salt, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of ground red pepper, 2-3 bay leaves, 2 kg of chicken meat.

Preparation:

Cut the onion into half rings and lightly mash with your hands. Divide the bay leaves into several pieces. Mix chicken cut into portions with onion, salt and spices. Pour in apple cider vinegar and mix well. Cover the container with meat and put it in the refrigerator for 1-1.5 hours.

Chicken marinade made from sour cream and garlic

Ingredients:

400 g sour cream, 2 teaspoons salt, 1 teaspoon ground black pepper, 4-5 cloves of garlic, spices to taste.

Preparation:

Place sour cream in a bowl, add salt, pepper, favorite spices and garlic, passed through a press. Mix everything well and marinate pieces of chicken, cut into portions, in the resulting mixture. Marinate the chicken in the refrigerator for 3 to 5 hours.

Marinade for chicken with white wine and aromatic herbs

Ingredients:

1 glass dry white wine, 2 tablespoons vegetable or olive oil, 2 tablespoons lemon juice, 1 tablespoon dried basil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/3 teaspoon dried rosemary, 3-4 sprigs of parsley, 2 cloves of garlic, 600-700 g chicken.

Preparation:

Finely chop the parsley. Pass the garlic through a press or chop it. Mix all the ingredients for the marinade in a bowl and marinate the chicken pieces in them. Wrap the bowl in plastic wrap and refrigerate for 2-4 hours or overnight.

Marinade for pork made from soy sauce with ginger and garlic

Ingredients:

200 ml soy sauce, 40-50 g ginger root, 1 onion, 4 cloves garlic, 3-4 tablespoons sugar, 4 tablespoons vegetable oil, 1 kg pork.

Preparation:

Finely chop or grate the onion, ginger and garlic. Mix soy sauce with sugar until it is completely dissolved. Add onion, ginger, garlic and vegetable oil. Stir and pour the marinade over the pork pieces, distributing it evenly over the meat. Marinate pork for at least 3 hours.

Beer and mustard marinade for pork

Ingredients:

500 ml light beer, 2 tablespoons mustard, 2-3 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon ground black pepper, 1 level teaspoon salt, 800 g pork.

Preparation:

Mix mustard with spices, salt and garlic passed through a press. Brush the pork pieces with the mixture and leave for 30-40 minutes. After this, pour beer over the meat and put it in the refrigerator for 3-4 hours.

Spicy tomato marinade for pork

Ingredients:

5 medium tomatoes, 1 hot pepper, 1/2 lemon, 2-3 cloves of garlic, 2 tablespoons of vegetable or olive oil, 2 teaspoons of salt, spices to taste.

Preparation:

Scald the tomatoes with boiling water and remove the skin, then grind the pulp using a blender or meat grinder. Mix tomato pulp with pressed garlic, lemon juice, oil, salt and spices to taste. Add the capsicum, cut into small rings, after removing the seeds from it, and mix. Pour the resulting marinade over the pork pieces and marinate the meat in the refrigerator for 5-6 hours.

Marinade for lamb from kefir and onions

Ingredients:

1 glass of kefir, 3 medium onions, 1-1.5 teaspoons of salt, 1 teaspoon of cumin (optional), 1/2 teaspoon of ground black pepper, 1 kg of lamb.

Preparation:

Cut the onion into rings and place in a marinating container, crushing with your hands. Place pieces of lamb there, pour in kefir, add black pepper and cumin. Mix the meat, onion and kefir thoroughly. Wrap the container in plastic wrap and leave to marinate at room temperature for 1 hour, then put the meat in the refrigerator overnight. Salt the kebab before frying.

Kiwi lamb marinade with citrus fruits and onions

Ingredients:

500 g of onion, 300 g of kiwi, 1 orange, 1 lemon, 2 tablespoons of vegetable oil, salt, ground black pepper and aromatic herbs to taste, 2 kg of lamb.

Preparation:

Cut the onions into several pieces and chop using a meat grinder or blender. Place the onion in a bowl along with the resulting juice. In the same bowl, add the juice squeezed from the lemon and the finely chopped orange pulp along with the juice. Next add chopped kiwi and mix. Add black pepper and herbs (fresh or dried) to your taste, as well as vegetable oil. Place the pieces of lamb into the resulting marinade and mix well with your hands so that all the pieces are evenly coated with the marinade. Cover the container and put it in the refrigerator for 2-3 hours. Salt the meat before grilling.

Well, now, knowing how to marinate shish kebab, hurry up and enjoy your time at the grill in good company! Bon appetit!

Svetlana Popova

With vinegar and onions

This is the most popular recipe for marinating meat. It is prepared for holidays and picnics. Meat like pork loves a lot of onions. It releases juice and is perfectly absorbed into the pulp.

The most recognizable is the recipe, which is based on vinegar. It quickly adds the missing acid to the finished dish. The only disadvantage of this recipe is its long marinating time. Pieces of raw material must be kept in the refrigerator under weight for at least 12 hours, and vinegar makes the fibers stiff.

List of products for one and a half kilograms of meat:

• vinegar only 9% - 50 ml;
• 700 grams of chopped onion;

• 1.5 teaspoons salt;
• 1 small spoon of ground hot pepper.

Its preparation:

1. Cut the onion into rings. Not big, but not small either.
2. Place in a deep bowl in layers only. First comes the meat, then onion rings, vinegar, salt and pepper. We repeat this whole round dance again.
3. Cover the entire mixture with a plate and place a press on it. You can put any can or bottle of water, at least one liter.
4. Leave the bowl in a warm place for an hour, and then put it in the refrigerator overnight along with pressure.

Marinade for chicken kebab with tomato juice

Using tomato paste for barbecue is not very convenient, but juice is just right!

You will need:
1.5 cups of tomato juice, 5 cloves of garlic, 1 onion, a bunch of herbs, salt and spices.
Preparation:

Coarsely chop the greens, chop the onion and squeeze out the garlic. Roll the chicken in salt and spices, mix with the rest of the ingredients and pour in tomato juice for 4 hours.

Armenian recipe

A person who has visited an Armenian feast at least once will never forget it. Wine, all kinds of sauces, pastries, baked vegetables - all this food will be in your dreams for a long time. There are always a lot of interesting and national meat dishes on the tables.

This people have a special relationship with kebab, and every Armenian family has its own special recipe, verified over the years, which is passed down from generation to generation.

It is generally accepted that they marinate only with oil and onions. And they add a lot of herbs.

Necessary ingredients for one kilogram of pork:

• black pepper;
• paprika;
• dry basil;

• rock salt;
• 50 ml unrefined sunflower oil;
• 3 medium onions.

All ingredients should be mixed and refrigerated to saturate the meat with marinade.

Marinade for chicken shish kebab with oranges

The meat will be tasty, beautiful and with a bright citrus aroma.

You will need:
3 oranges, 2 onions, 1 tsp.
turmeric, 1 tsp. basil, 1 tsp. paprika, 1 tsp. salt, 2 tbsp. olive oil, 2-3 tbsp. honey Preparation:

Grate the zest of one orange and squeeze out the juice. Squeeze the juice out of the second one too, and peel the third one and cut it into slices. Mix olive oil with spices, honey and crushed garlic, cut the onion into large rings. Place the onion, chicken and wedges in a bowl, mix with the marinade, pour in the juice and leave in the refrigerator overnight.

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Marinade with soy sauce to keep the meat juicy and tender

Some housewives believe that salt takes away all the juice from the meat pulp, and as a result it becomes very dry and tasteless. Therefore, this recipe will use soy sauce, which is loved by quite a few people for its spicy and interesting taste.

Products for cooking for 1 kg of fresh meat:

• 5 large spoons of soy sauce;
• 5 tablespoons of refined oil;
• 1 teaspoon dried marjoram;

• half a teaspoon of paprika;
• 1 teaspoon coriander.

The preparation is very simple:

1. Pour soy sauce into the meat in a thin stream and mix well with your hands.
2. Pour in refined vegetable oil and sprinkle with spices.
3. Everything must be mashed very carefully and left for 6 hours in the refrigerator or on the table, but not in a warm place.

Marinade for chicken kebab with herbs

A very unusual aromatic marinade that resembles pesto sauce.

You will need:
1 bunch of spinach, 1 bunch of cilantro, 1 tbsp.
mustard, 3 cloves of garlic, 4 tbsp. olive oil, 1 tbsp. lemon juice, 0.5 tsp. salt and coriander. Preparation:

Grind the herbs and garlic in a blender. Add mustard, oil, lemon juice and spices there, and mix until smooth. Pour the marinade over the chicken for at least an hour.

Honey mustard marinade

This option is very famous on holiday tables. It has stood the test of time. More than one generation of people have prepared this recipe, especially in the spring or summer, when the holiday season is in full swing. In this marinade, mustard takes away its pungency thanks to the sweet and aromatic honey.

What you will need:

• kilogram of pork;
• 2 kilograms of onions;
• 10 grams of honey;

• 10 grams of mustard;
• you can use a universal seasoning for any meat;
• rock salt.

How to prepare the marinade:

1. Cut the pork into small cubes, and carefully chop the onions into feathers.
2. Mix all the products on this list in a bowl and leave to soak in these aromas.

For oppression, you can use a three-liter jar of water.

The pulp should be marinated for at least an hour.

Marinade for chicken kebab with honey

The piquant sweet marinade gives the kebab an equally attractive crust.

You will need:
60 g honey, 3 cloves of garlic, 2 tsp.
mustard, 1 lemon, 2 tbsp. olive oil, salt. Preparation:

Squeeze the juice of a whole lemon, mix with mustard and add chopped garlic. Add honey with olive oil, spices to taste and stir until smooth. Marinate the chicken for 2-3 hours.

Marinade for pork kebab: 15 recipes to make the meat soft and juicy

Onion marinade for fish

Marinade recipe: 2 cups of fish broth, 4 onions, half a cup of vegetable oil, 2 tablespoons of tomato paste, 6 allspice peas, 1-2 bay leaves; sugar, salt.

Cut the onion into strips, fry in a frying pan in oil.

Add tomato paste to the onion dressing and simmer for 5 minutes.

Pour in the fish broth, add peppercorns. Boil the marinade until thick. At the end of cooking, add salt and sugar to taste.

Serve the onion marinade with boiled fish and a side dish.

Spicy marinade for fish

Marinade recipe: 300 g each of carrots, onions, tomato puree; half a glass of fish broth, 50 g each of parsley root and celery; half a glass of vegetable oil, a glass of 3% vinegar, 5-6 black peppercorns, 3-4 buds of cloves, 2-3 bay leaves, a tablespoon of sugar, salt.

To prepare a high-quality marinade, it is better to crush the spicy additives first.

Cut both roots into strips; Chop carrots and onions into rings.

Fry vegetables and roots in a frying pan in oil. Add vinegar, fish (meat) broth, tomato puree, salt, sugar. Mix marinade ingredients.

Add spicy additives: bay leaves, peppercorns, cloves. Boil the composition for 15 minutes.

Spicy marinade is used for marinating fried and boiled fish (meat) products.

Spicy marinade for fish

Ingredients of the marinade: 2/3 cup each of vegetable oil and dry red wine; a third of a glass of any balsam (“Rizhsky”).

Spicy additives: 3-4 pods of bitter green pepper, 5 cloves of garlic.

To prepare the marinade, stir vegetable oil, balm, and wine in a cup.

Finely chop the hot pepper pods and mash the garlic.

Add prepared hot seasonings to the bowl with oil and wine. Add salt to the marinade and heat without bringing to a boil. Refrigerate.

Season fish and meat with spicy marinade.

Red marinade for fish

Marinade recipe: a glass of fish broth, half a glass of 3% vinegar, beets, onions, parsley root, 2 carrots, half a glass of tomato juice, half a teaspoon of ground red pepper, half a glass of vegetable oil; sugar, salt.

To prepare the red marinade, cut the beets into strips and fry in a frying pan in half the oil.

Pour half the vinegar and fish broth into the pan; Stew the beet slices until tender.

Cut carrots, parsley root, onion into circles, fry for 5 minutes in the remaining oil.

Add tomato juice, remaining broth and vinegar. Simmer until the vegetables are ready.

Place all the ingredients of the red marinade into a saucepan, add sugar, ground red pepper, and salt to taste. Warm up the mixture and stir.

Hot marinade is poured over fried or boiled fish. Chilled red marinade is used to marinate raw fish and seafood.

Marinade for fish with beets

Marinade recipe: a glass of fish broth, a third of a glass of vegetable oil, half a glass of 3% vinegar, 2 carrots, beets, onions, parsley root, a tablespoon of tomato paste; sugar, salt.

Wash or peel all vegetables. Chop carrots, onions into rings, cut parsley root into strips.

Pass the beets through a large-mesh grater and lightly fry in a frying pan in oil.

Add fish broth, vinegar; Stew the beets until half cooked.

Fry onions, carrots, parsley root in oil; transfer to a bowl with beets.

Add tomato paste, simmer the marinade until the beets are ready.

At the end of cooking, add salt, sugar, spices. Bring the fish marinade to a boil and cool.

The beets will give the marinade a red tint. The volume of marinade with beets is calculated per kilogram of fish.

Green marinade for fish

Marinade recipe: half a bunch of cilantro and tarragon, 2 onions, 2/3 cup vegetable oil, juice of 1 lemon; salt.

Chop the onion. Finely chop the green cilantro and tarragon.

Place the green mass and the remaining marinade ingredients in a saucepan, add salt and mix.

Green marinade is used for marinating any fish and seafood; it can be used to season fish and vegetable salads.

You can grill poultry and meat using the same marinade.

Before grilling, the fish is coated with green marinade and left to stand for up to 2 hours.

Marinade for boiled fish

Marinade recipe: a glass of fish broth, 2 carrots, 2 onions, parsley root, 4 tomatoes, 3 tablespoons each of vegetable oil and table vinegar; a teaspoon of sugar, a pinch of ground black pepper, half a tablespoon of diluted mustard

To prepare a high-quality marinade for boiled fish, remove the peel from the tomatoes and mash the pulp of the vegetables.

Cut the onion into rings; Chop carrots and parsley root into strips. Fry the products in oil, simmer with tomatoes.

Pour the fish broth over the vegetables and add seasonings. Simmer the marinade until the ingredients are soft.

Your marinade for boiled fish is ready.

Place the boiled fish into the cooled marinade and let it marinate for 2 hours.

Cooked boiled fish is served with marinated vegetables as a cold appetizer.

Cooking pork kebab in the oven (video)

If the weather is bad outside, but your soul requires a holiday, it doesn’t matter. You can cook delicious shish kebab in your apartment. No, no, don’t rush to make a fire in the middle of the room. There is a more “humane” way to prepare this delicious dish. For example, in a bank. To be more precise, in the oven on skewers placed in glass containers. This video recipe will help you do everything right.

In addition, marinated fillet can be baked in a sleeve or foil. And when it’s ready, just open the bag and let the dish brown slightly. This way it will not only be juicy, but also beautiful.