Rabbit kebab: 8 most delicious marinades to keep the meat soft

How to marinate and cook rabbit kebab - the most delicious recipes
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Valentina Kolesnikova 03/25/2020 (Updated: 02/23/2021) 5097 No comments

For some reason, many people believe that rabbit kebab is significantly inferior to pork kebab. Indeed, rabbit meat is quite dry and difficult to chew. But, if you know how to cook it correctly, you can make such juicy and tasty kebabs that you won’t be able to pull your socks off!

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How to properly cut up and prepare a rabbit for barbecue?
Juicy and soft rabbit kebab in mayonnaise
Rabbit kebab with kefir or cream
A simple and tasty recipe for rabbit kebab in vinegar
Very juicy rabbit kebab with lard and white wine
Recipe for rabbit shish kebab with lemon
Rabbit kebab in the oven with wine and honey sauce
Whole rabbit marinated in beer on a barbecue

About 15 years ago, my husband and I kept a whole rabbit farm. The eared family numbered 50 pieces. And this is not counting the “kindergarten”, which simply multiplied in geometric progression.

This is an interesting business, but very troublesome. Everyone needs an eye and an eye. But, on the other hand, our whole family was well-fed and even clothed. My husband mended the skins himself, from which he later even managed to sew hats.

I made a variety of dishes from meat, including barbecue. Until I knew all the nuances, it turned out dry and not very tasty. Of course, we ate it, but we didn’t really enjoy it.

Over time, I understood how to marinate and cook shish kebab from a domestic rabbit so that it is juicy, the most delicious, tender and soft. And the most important thing is that it is oily and not dry!

The first secret is careful processing of meat . Do you want your kebab to be juicy, tasty and tender? Prepare the carcass well! It is equipped with a large number of blood vessels. After slaughter, the blood does not drain, but remains in the muscles in the form of clots.

To completely bleed the carcass, you will have to soak it in water several times. If this is not done, the blood will simply mix with the marinade and ruin not only its taste, but also its appearance.

Therefore, take the time to thoroughly prepare the meat for marinating.

The second secret is marinating time . It should be no more than 3-4 hours! I mean if you use vinegar, wine, beer or mayonnaise as a marinade. If you are preparing kebab with only spices, then you do not need to be tied to any time period. You can even rub the meat with spices and put it in the freezer.

The third secret is cooking time . How long should you fry rabbit kebab? Considering that rabbit meat is tender and not too dense, it should be cooked for no longer than 40 minutes.

The smaller the pieces, the less time it will take to cook them. If the meat is kept on the coals longer, it will be dry and tough.

The fourth secret is the marinade recipe . I've tried a lot of them. I like some more, others less, but what has generally become a complete taboo is tomato or tomato paste marinade!

I categorically do not recommend making such a kebab! You will only spoil the meat. The tomato burns very quickly and turns into sour tar. The meat itself remains steamed and not fried. I’m generally silent about juiciness and tenderness.

In this collection I will tell you what and how to marinate a rabbit so that it turns out simply divinely tasty.

All the recipes that I have chosen have been tried and evaluated by me many times. Personally, my family loves them. I really hope that you will like them too.

How to cook rabbit kebab

Before you start preparing rabbit kebab, read the basic rules for preparing meat and using marinades:

for recipes, use a chilled rabbit carcass, not frozen;
To ensure that the meat is well marinated and evenly baked, it is better to chop the carcass into portions;
Allow 1 to 3 hours for marinating the rabbit (small pieces), the best option is to wait 8-10 hours;
to remove the characteristic strong smell of a rabbit, soak it in cool water for a couple of hours - with the addition of lemon juice or apple cider vinegar (1-2 tablespoons per liter of water);
to keep the meat soft, the marinade should be prepared with the addition of an acidifier - citrus juice, kefir, vinegar;
the most delicious marinade is made with fragrant and spicy herbs - rosemary, basil, dill, oregano, thyme.

With added vinegar

What do you need:

rabbit carcass – 1 piece;
onions – 2 pieces;
vinegar 70% - 25 ml;
salt and pepper to taste;
bay leaf – 3 pcs.;
water – 2 glasses.

Select the fillet and cut into medium portions. Place the meat in a deep bowl. Coarsely chop the onions and add to the meat along with the spices. Add salt and mix again. Add vinegar diluted in water. Knead the marinated meat well and leave in the cold for 4 hours.

When placing the meat on a skewer, brush all pieces with butter to soften them. Cook the shish kebab for about an hour, basting with marinade. Don't forget to monitor the cooking. To prevent the dish from burning, turn it every 4 - 5 minutes. Serve the finished shish kebab with baked potatoes and salads.

Quick recipe - rabbit meat in orange juice and vinegar

An unusual combination of acidified ingredients - orange juice and vinegar - gives a great result! This is a very quick recipe! The rabbit flesh softens quickly, and after baking it becomes very soft and juicy. According to this universal recipe, you can cook rabbit not only in orange juice. It is acceptable to take any other freshly squeezed citrus juice.

List of ingredients:

1 rabbit;
7-8 large oranges;
2-2.5 tablespoons of apple cider vinegar;
2-3 drops of table mustard;
1 tablespoon juniper berries;
a pinch of ground coriander;
table salt to taste.

First take care of the carcass. Rinse it. Dry with paper towels. Chop into portions. It is better to make them small, but you can bake a rabbit in two halves. To do this, cut the carcass into two parts along the last vertebra with a sharp knife.

It's time for oranges. All they need is juice. Cut all the fruits in half and squeeze out the juice in any convenient way. Strain through a sieve or cheesecloth. You should get at least 600-650 milliliters of liquid.

Prepare the marinade with apple cider vinegar. Mix vinegar with orange juice. Add mustard, coriander and slightly mashed juniper berries. Stir, season with salt.

Focus on the taste - the mixture should be salty with a pronounced sour taste. Place pieces of meat into this mixture. Rub them thoroughly with the marinade mixture by hand. Leave for 1-1.5 hours in a cool place.

Then stir again and rub the carcass with the citrus mixture. In just a few minutes you can start baking - a really quick recipe!

Advice! To marinate large pieces of meat evenly, stir them occasionally. This way, each piece will be buried in the aromatic mixture.

Rabbit meat recipe

Today you can find numerous recipes for grilled rabbit on the Internet. Each of them has its own advantages and features. One of the most popular cooking methods is the following.

This recipe calls for the following ingredients:

medium-sized rabbit carcass;
garlic (1 head);
onion head;
two hundred grams of sour cream;
spices;
pepper and salt to taste.

Before cooking, the carcass is soaked in water for at least twelve hours - this gives it softness and juiciness. After this, it is washed and cut, removing the bones. There is no need to remove the ribs. The chopped pieces are placed in a bowl, then salt and pepper. After this, prepare the marinade. Sour cream is mixed with mashed garlic. The onion is chopped and mixed with the rabbit, sour cream marinade is added and left for an hour and a half. After this, you can start cooking the rabbit meat on the grill, turning the pieces every 2-3 minutes.

Tender kebab marinated in mayonnaise and sour cream

The very combination of meat in mayonnaise with sour cream is an original option for preparing barbecue. The ratio of these sauces is selected mainly according to taste, you can take one to one. And as a mandatory ingredient, a little table mustard is used. This will be the “zest” that will give the rabbit a piquant taste and appetizing aroma.

List of ingredients:

1 rabbit carcass;
150 gr. mayonnaise;
150 gr. sour cream;
1 teaspoon table mustard;
2-3 cloves of garlic;
1-2 bay leaves;
1-2 teaspoons dry basil;
salt to taste.

Rinse the cooled carcass. Dry from excess moisture. Cut along the joints into smaller pieces.

Press the garlic through a press. Transfer to an enamel container. Add mayonnaise, sour cream, mustard, bay leaves and basil. Stir. Add some salt. Taste the mixture. Add more salt if necessary. Mix thoroughly. The mustard should disperse well in the mayonnaise and sour cream - this will ensure uniform softening of the meat.

Transfer the meat to the marinade. Mix well with your hands. Try to rub the pieces with sauce. Close the container with the ingredients with a lid. Leave in cool place for 2-3 hours.

Advice! The longer the meat is marinated, the softer it becomes. But this process must take place in a cool room. You can leave a pot of meat in sauce on the bottom shelf of the refrigerator or in the basement.

Prepare the shish kebab in the usual way - on the grill with coals. Turn the grill occasionally to ensure the pieces cook evenly. To garnish the delicacy, use fresh vegetables and spicy herbs.

Whole rabbit on spit

You can also cook a rabbit without cutting up the carcass. Such a rabbit on the grill will look much more festive on your table. So, prepare the following ingredients:

carcass – 1 pc.;
onions – 3 pcs.;
pork lard – 150 g;
any vegetable oil – 50 g;
garlic - several heads;
dry white wine – 150 ml;
thyme – 1 tsp;
chopped bay leaf – 1 tsp;
butter – 55 g;
pepper, salt, spices - to taste.

How to cook a whole rabbit:

Rinse and dry the carcass.
Pork lard must be cut into thin strips, and then stuffed into the carcass.
Peel the onions and finely chop.
Place the carcass in a bowl, add chopped onion, thyme, spices, and bay leaf. Then pour olive or sunflower oil over the meat, salt and pepper. To marinate, it needs to stand in the refrigerator for about 6 hours.
The rabbit is placed on a spit and placed over the grill so that it is entirely above the coals. First, it is fried for about 10 minutes, after which chopped garlic is added to the marinade and the marinade is poured on top. After this, you need to bake the rabbit for another 40 minutes.
After you remove the rabbit from the spit, brush it with butter, sprinkle with herbs and serve.

Incredibly juicy dietary rabbit meat can be given even to children. You are unlikely to gain weight from this dish, and besides, it is simply incredibly tasty.

Delicious kebab is most often prepared on the grill or barbecue. However, over time, its taste becomes boring, and you want something new. Rabbit meat on the grill is no less tasty than shish kebab. Rabbit meat is very nutritious and healthy. It is considered a dietary product because it contains a minimal amount of fat. This product is hypoallergenic, so it can be eaten by children and pregnant women. Rabbit meat contains a large amount of vitamins. This meat is a record holder for sulfur content. In addition, it contains phosphorus, iron, calcium, sodium, iodine and other elements beneficial to the body.

The taste of barbecue rabbit is reminiscent of shish kebab and baked rabbit meat. Grilling a rabbit requires following a number of rules. Since there is very little fat in rabbit meat, it is important not to dry out the meat during cooking so that it retains its juiciness.

You can use one more method. The finished pieces are wrapped in thinly sliced pieces of lard, tied with thread, and then fried on skewers.

Rabbit liver skewers in soy sauce

The most delicious marinade for rabbit liver is soy sauce. Even liver with a slight specific smell of fresh rabbit in soy sauce becomes unusually aromatic and tender. But, it should be remembered that such a base already tastes salty. Therefore, do not use excess salt for cooking.

List of ingredients:

500 gr. liver;
250 milliliters of soy sauce;
1 carnation inflorescence;
0.5 teaspoon of dry herb;
salt if desired.

The good thing about this rabbit liver recipe is that you don’t need to spend a lot of time preparing it. The pieces are quickly marinated and also quickly baked on the grill. First, rinse the liver thoroughly in running cold water. Then place on layers of paper towels. This will remove excess moisture - this is important!

In a mortar, rub the cloves with dry herbs. You can take one type or a collection. For example, Provencal or Caucasian fragrant herbs. Stir the soy sauce mixture. Taste it. There is no need for salt here anymore. However, if you or your guests like their kebab a little saltier, add a little salt to the marinade.

Immerse the liver in the sauce mixture. Mix well. Cover with a lid. Leave for 30-40 minutes. After this time, the liver can already be baked. At the same time, periodically sprinkle the pieces with the marinade mixture.

Reviews

Alexander, Moscow region It took me a long time to dare to try to fry rabbit shish kebab myself. Friends who tried to make this dish themselves complained about the dryness and fibrousness of the meat. In addition, not everyone is delighted with the “aroma” of rabbit meat. My kebab turned out quite normal, although I can’t express any particular delight, but I don’t consider myself an experienced cook either.

Anna, Voronezh My meat turns out tender and loses almost no liquid. All thanks to proper marinating and optimally calculated cooking time. When cooking a rabbit on the grill, you should adhere to the same rule that lovers of chicken kebabs know: under no circumstances should you overcook the meat over the fire. Otherwise, not a trace of the juice will remain.

Pavel, St. Petersburg I remove the smell of rabbit meat by soaking it, and in general it is not always present in fresh meat. An unpleasant aroma can often be felt from an animal carcass purchased from a careless owner. This result is caused by insufficiently comfortable conditions for keeping rabbits. Therefore, it is important not only to prepare rabbit meat correctly, but also to know where and from whom to purchase it. I make excellent barbecue, I’ve cooked it several times already. The meat tastes a little like traditional stewed rabbit. But the notes of a typical fried flavor are also very pronounced.

A grilled rabbit, when properly marinated and cooked, becomes an excellent appetizer for a summer picnic. By soaking it in sour cream, mayonnaise or vinegar, adding aromatic spices, you can achieve the ideal result: the kebab will be tender and piquant in taste. There is no need to worry that the rabbit meat will turn out dry. If all the nuances of preparing barbecue are followed, this will not happen.

Rabbit liver in tomato sauce

In tomato sauce you get very tasty rabbit liver. Especially if you take some sun-dried tomatoes and a bunch of fresh herbs for taste. You can make your own tomato sauce (in advance) or use store-bought.

List of ingredients:

500 gr. rabbit liver;
100 gr. sun-dried tomatoes;
3-4 tablespoons of tomato paste;
1 teaspoon potato starch;
1 teaspoon table salt;
a bunch of fresh parsley or cilantro.

Rinse the liver. Dry. Make shallow cuts in the top film on all pieces. You can cut each liver into pieces - 2-3 fragments.

Rinse the parsley and pat dry with paper napkins. Finely chop the greens. For the recipe, you can use any - dill, oregano or mint instead of parsley.

Mineral water marinade

To keep the meat soft, use sparkling mineral water for the recipe. And in addition to it, a couple of lemons or a few limes will do. Choose spices according to your taste.

List of ingredients:

1 rabbit carcass;
2 glasses of sparkling mineral water;
2 medium lemons;
salt to taste;
ground spices to taste.

Wash and cut up the rabbit carcass. Wipe off excess moisture from pieces with paper towels. Place in a saucepan.

Scald the lemons with boiling water. Cool with cold water. Blot with napkins. Cut citrus fruits into thin slices.

In a separate container, dilute the spices in mineral water. Add sliced lemons. Add salt and taste. The marinade should have a slightly salty taste. Immerse the pieces of meat in it. Mix well. Close the lid. Keep the pieces in mineral water for 3-5 hours. And then start grilling shish kebab outdoors.