Marinade for shashlik, why and how to cook shish kebabs with mineral water

Suddenly decided to fry meat outdoors? Pork shish kebab on mineral water is the best solution. It allows you to marinate meat very quickly. The kebab will turn out tender, moderately juicy and incredibly tasty. Pork kebab is marinated in mineral water for about 2-3 hours, the recipe is quite budget-friendly. Therefore, it will help out in a situation where you urgently need to cook meat, but there is no time for lengthy preparation of the dish.

Mineral water is a neutral component that helps soften muscle fibers. It contains gases and carbonic acid, which act on the muscles.

Secrets of cooking shish kebab on mineral water

Mineral water marinade for barbecued pork or other types of meat is made using highly carbonated sodium or potassium water without sweeteners or flavorings. It is recommended to give preference to pork neck, loin or ribs, which turn out especially appetizing over an open fire. To save time, you can buy ready-made barbecue seasoning in the store, but it is better to make a mixture of herbs and spices yourself. Suneli hops, salt, paprika, coriander, mustard, marjoram, curry, cumin, turmeric, and any pepper will add a truly fantastic taste and aroma to the dish.

It can be useful!

Some useful tips and tricks to make the cooking process more convenient:

• Mineral water will not add flavor to the meat, so with this type of marinade you need to approach the choice of spices more responsibly;
• To prevent the salt from making the meat tough, experienced cooks advise first mixing coarse salt, onion half rings, seasonings, and only adding the meat last;
• When using herbs as seasonings, it is better to add them in sprigs, so it will be easier to remove them before frying;
• The product can only be marinated in glass, plastic or ceramic containers;
• How long the meat will be marinated depends on the size of the pieces and the quality of the product;
• If you pierce the neck in several places with a fork, it will be better saturated with the marinade;
• Meat can become tough not only because of salt, but also because of “sour” ingredients added to the marinade - wine, lemon juice. Make sure that all ingredients are in moderation;
• If barbecue meat is cooked outdoors, you can not use dishes, but mix the products, put them in a plastic bag, releasing excess air from it.

There are no required ingredients or conditions in order to marinate pork kebab in mineral water. This is a creative process. It all depends on your taste and preferences.

Quick recipe for pork in mineral water with lemon

Ingredients:

• Pork 1.2 kg
• Lemon - 4 pcs.
• Onions – 1 kg
• Water Narzan, Essentuki - 1.5 l
• Salt
• Spices (black, white, pink, cayenne, chili pepper, paprika, hops-suneli, coriander, cumin, curry, etc.)

Preparation

1. Cut the meat into portions.
2. Squeeze juice from lemons and mix with meat.
3. Chop the onion and rub it well with the meat with your hands. Salt and add spices. Let stand for 20 minutes.
4. Pour in mineral water and leave for another hour.

Marinade base

The importance of mineral water is mentioned above. But without seasoning there is no point in soaking meat. And the choice of spices is very huge. And here it is important not to go too far, since some people add a lot of everything to the marinade.

Popular seasonings:

• Salt. There's nowhere without her. Firstly, any kebab without salt will be tasteless. Secondly, the softness of meat depends on salt. It is recommended to buy coarse salt for barbecue, since the crystals will gradually dissolve during the marinating process, which means that the meat will be soaked to the highest possible quality.

Some people say that you need to salt the meat generously and leave it to marinate all night. However, this can remove all the juice, meaning the kebab will be dry. Therefore, it is better to salt the meat for about 20-30 minutes before frying. Others say that during this time the salt will not have time to be absorbed. Therefore, here we should proceed from personal experience.

• Pepper. This is the second important seasoning for meat. Black pepper, as well as red and pink pepper, go equally well with kebab. You can even use a mixture of peppers. It's better not to buy already ground. It will be good if you grind the peas and add fresh, aromatic pepper to the marinade. This way the taste will be richer and more interesting.
• Basil. This herb is suitable for marinating any meat. When dried, basil is quite aromatic, but it is better to add fresh herb leaves to the marinade. There is even a shish kebab recipe that only contains basil and salt.
• Oregano. Herb from Italian cuisine. It is also called oregano, which has a tart aroma and goes well with any meat dish.
• Bay leaf. Everyone is familiar with the aroma of bay leaves. Most often, the leaf is used for marinating lamb kebab. There are some tips here. Firstly, you need to not throw whole sheets into the marinade, but break them into smaller pieces. Secondly, if you add too many leaves, the kebab will turn out to be bitter, and the smell from it will be overly pungent. 4 medium leaves per 3-4 kg of meat will be enough.

These are the most basic seasonings.

Other spices are also often used: paprika, mustard, coriander, cumin, parsley, saffron, cilantro, ginger, nutmeg, dill, etc.

Things to remember:

• There are ready-made spice mixes for barbecue on sale. There are even separate mixtures for pork, chicken, etc. But it is better to select each seasoning yourself separately. It is unknown what else manufacturers add to the finished mixtures. But the main thing is that there may be spices that are not needed for the marinade. And the person himself will select exactly the set he needs.
• If possible, it is better to buy whole seasoning and grind it yourself.
• If the packaging is not original, then do not be shy to open it and smell the spices before purchasing.
• If fresh herbs are used for the marinade, then when threading the meat onto skewers, the remains should be removed so as not to burn. This will help avoid bitterness.

If you heat the spices in a frying pan for a couple of minutes and then grind them, they will better reveal their taste and aroma.

Shish kebab on mineral water with mustard

Mustard marinade does not require any rare or expensive ingredients; it is prepared from available products. As a result, you will get juicy meat with a mustard flavor.

• 1 kg of meat;
• 2 tbsp. l. spicy mustard;
• 1 liter of mineral water;
• 4 cloves of garlic;
• spices.

Preparation

1. Prepare the meat, cut into the necessary pieces. Sprinkle with salt and spices.
2. Squeeze the garlic through a press directly onto the meat and combine with mustard. Stir well: all ingredients should evenly cover the meat.
3. Carefully pour in the mineral water so that the water covers the meat. Leave it covered for 4-5 hours.

Caucasian recipe

Pork cooked using this marinade turns out very soft. The Caucasian shish kebab recipe contains spices that will give the meat an indescribable aroma.

• 1 kg of meat;
• 3 onions;
• a glass of pomegranate juice;
• a glass of highly carbonated mineral water;
• spices;
• 2 tbsp. l. vegetable oil.

Preparation

1. Soak the sliced ​​pork in water for 1 hour. Chop the onion and mash until the juice releases. Drain the water from the dish with the meat.
2. Dry the pork, rub with spices (khmeli-suneli, coriander), combine with pomegranate juice and onion. Pour in vegetable oil. After 8-10 hours we prepare the kebab, but the meat can be left in the marinade for up to 2 days.

Reviews

Reviews about this dish found on the Internet can be divided into negative and almost enthusiastic.

Olga: Mineral water, in comparison with other components of marinades (for example, vinegar, kefir, wine), softens the meat too little. We tried to make such kebabs, but we still prefer other options.

Zhenya: I think that the juiciest and softest kebab is obtained only with a marinade with mineral water, especially if you combine it with your favorite spices. It must be said that the softness of the dish is largely influenced by the quality of the meat itself. Therefore, in order for the dish to turn out truly excellent, you should take care of choosing tender, young, not frozen meat.

Mark: Meat marinated with mineral water pleases with both taste and softness. There are many simple recipes in which this component is combined with various products that make the meat more appetizing and tender. You need to try it at least once and evaluate what kind of deliciousness you get in the end.

Mineral water marinade for chicken kebab (with butter)

What do you need:

• onion – 0.5 kg;
• carbonated mineral water – 1 l;
• vegetable oil – 50 ml;
• seasoning for chicken, salt to taste.

Preparation

1. Pour oil over the meat cut into pieces, sprinkle with seasonings, and mix with your hands.
2. Add the onion, chopped into large rings, stir again.
3. Fill with mineral water, put in the refrigerator for 6 hours, or overnight.

If the kebab sits in this marinade longer than the specified time, nothing bad will happen to it.

For chicken

Chicken kebab often turns out a little dry. To avoid this, you need to prepare a marinade that will saturate the meat with juice and soften the muscle fibers. Mineral water is ideal for this. If you do not add mayonnaise to the composition, you will get a very light and tasty dish.

• chicken meat – 2 kg;
• vegetable oil – 50 ml;
• onions – 2 pcs.;
• sparkling mineral water – 1 l;
• seasonings, salt - to taste.

1. Wash the meat, cut into pieces. Place in an enamel pan or basin.
2. Pour oil over the chicken, sprinkle with spices, mix thoroughly.
3. Peel the onion, cut into large rings, add to the meat along with salt. Stir again.
4. Fill with sparkling water.
5. Soak the future kebab in mineral water for at least 6 hours.
6. Place the pieces on a grill or skewers and fry over medium heat over coals for about 30 minutes.

If fresh herbs are used for marinades, it is better not to chop them. Large branches will be easier to remove from the meat before frying.

Spicy marinade for shish kebab from mineral water (with chili pepper)

What do you need:

• sparkling mineral water – 1 l;
• garlic – 1 head;
• onions – 0.6 kg;
• chili pepper 2-3 pods;
• barberry - a tablespoon;
• dried tarragon - a tablespoon;
• salt - to your taste.

Preparation

1. Coarsely chop the garlic, pepper and onion.
2. Add seasonings and meat. Stir.
3. Fill with mineral water and leave for 10-12 hours in a cool place.
4. Add salt an hour before frying. As you thread the meat onto the skewers, shake off the pepper and garlic.

Shish kebab prepared according to this recipe will be spicy. Before using it, make sure that there are no people in the company who do not eat hot foods.

The marinade for shish kebab using mineral water turns out to be very soft. It will take a long time to marinate meat in it for charcoal grilling. But many prefer this option, since mineral water does not distort the taste of the main ingredient.

If you add lemon juice, vinegar or wine to mineral water, it will enhance their effect. Then you can fry the meat on the grill in just a couple of hours.

Culinary secrets

Before we give recipes for marinade for shish kebab on mineral water, we want to share with readers a few secrets and give answers to questions that they will almost certainly have when studying the recipes.

• To prepare a marinade for meat, take table mineral water with gases. Highly or medium carbonated drinks are preferred. Medicinal potassium or sodium mineral water is not suitable for barbecue, as it will affect the taste of the product and will draw juice out of it.
• You need to salt the meat only an hour before removing it from the marinade, otherwise the salt will contribute to the loss of juiciness.
• Before immersing the meat in the marinade, it should be washed and cut into 4-5 cm pieces, optimal for frying shish kebab on skewers.
• If acidic foods are added to the marinade, they are first diluted with mineral water and then used for pickling.
• If you use herbs for the marinade, it is better to add whole branches, which will be easy to remove later.
• The onion for the marinade does not have to be finely chopped. You can fry large rings along with shish kebab.
• Aluminum utensils are not used for pickling, even if the marinade contains very few acidic substances - they can still come into contact with aluminum, which causes the formation of harmful substances.
• The main question that worries housewives who marinate meat for barbecue is related to the time the product spends in the marinade. Pork is marinated in mineral water for at least 12 hours, but adding lemon or wine to the composition can reduce this time by half or even more significantly. In order to marinate chicken in mineral water, you need 5-6 hours; by adding acidic ingredients to mineral water, the time can be reduced to 2 hours.
• It should be taken into account that mineral water marinade is more suitable for pork or chicken; other types of meat will have to be kept in it for too long, periodically refreshing the mineral water. For beef or lamb, other compositions are needed, in which mineral water plays only a secondary role. We advise you to study the materials on our website “Marinade for lamb kebab” and “Marinade for beef kebab”.

From the recipes below, you can certainly choose the appropriate marinade for chicken or pork kebab. For chicken, formulations with oil are more suitable, for pork - without it.

Recipes are based on 2 kg of meat. If you are going to fry a different amount of kebab, adjust the amount of ingredients as needed.

For lamb

Mineral water helps soften the meat without overpowering the flavor of the spices, as happens when using vinegar. To remove the characteristic taste of lamb, it is advisable to add tomato to the marinade.

Ingredients:

• lamb (ham) – 2 kg;
• tomato – 1 pc.;
• mineral water – 200 ml;
• onions – 3 pcs.;
• salt, pepper, cumin, coriander - to taste.

Preparation

1. Cut the meat into small pieces, 2-3 cm wide. Place in a container for marinating.
2. Peel the onion and chop into cubes.
3. Wash the tomato, cut into small pieces.
4. Combine the vegetables in a separate container and mash with your hands to release the juice. Add spices and salt there.
5. Pour mineral water over the meat and mix gently, without pressing.
6. Add the onion-tomato mixture to the lamb and mix all the ingredients again.
7. Leave the future kebab for 2-3 hours.
8. Thread the marinated meat onto skewers and fry over coals for 20-25 minutes, frequently turning over and sprinkling with marinade.

Lamb marinated in mineral water

Important! For barbecue with mineral water, it is better to take meat that has not been frozen.

Grilling

Thread the pork onto a skewer mixed with onions and place it on the prepared hot coals. Cook for about 15 minutes depending on the size of the pieces. Don't forget to turn over, otherwise the meat will burn. If in doubt about readiness, cut one piece, and if there is no blood, then it is ready.

This is the recipe I came up with for shish kebab with mineral water – very tasty and juicy! Serve it hot to the table right away, it is then the most delicious!

You can serve baked vegetables as a side dish. Bon appetit!

Tips on how to cook a quick shish kebab on mineral water

• Many people argue about the best way to cut meat? I can say for sure there is no consensus, cut it the way you like and it will be right!
• You can buy spices at the store or come up with your own mixture.
• I put 1.5-2 tsp of salt per 1 kg of pork, I like it when the meat is a little salty, it doesn’t affect the softness, there are disputes here too.
• How long does it take to grill shish kebab? It all depends on the size of the pieces, if they are not large, 15 minutes is enough, if they reach 5 cm, then it is better to keep them for 25-30 minutes. It also depends on the heat and the amount of coals.
• You can add onions, small tomatoes, bell peppers, and broccoli to the skewer. Vegetables will add their flavor.
• To prevent the onion from breaking and burning on the skewers, do not squeeze out the middle, but string it in large pieces.
• Your guests will definitely appreciate pork kebab on mineral water, so don’t be afraid and try it!

Kiwi recipe

Kiwi is a juicy and sour fruit that can not only soften the fibers of meat, but also make it more appetizing. You can marinate any meat using it.

Ingredients:

• pork – 3 kg;
• sparkling mineral water – 1 l;
• kiwi – 2 pcs.;
• onions – 3 pcs.;
• bunch of parsley – 1 pc.;
• barbecue seasoning – 50 g;
• salt - to taste.

Preparation

1. Cut the meat into small pieces.
2. Peel the onion and chop into slices. Place a few of them at the bottom of a large container.
3. Place a layer of pork on top of the onions. Sprinkle with salt and spices.
4. Wash the parsley, chop it coarsely and sprinkle it over the meat.
5. Add layers of onion and pork until ingredients are gone.
6. Lightly press down the contents of the container. Fill with mineral water.
7. Leave the kebab for 1 hour. If time permits, you can do it overnight.
8. Peel the kiwi and chop into cubes. Add to meat half an hour before cooking. Mix thoroughly.
9. Thread the pieces of pork onto skewers and fry for 20-25 minutes on the grill, remembering to turn over often.

Kiwi for marinade, cut into cubes

You can serve the dish with fresh herbs, vegetables and your favorite sauces.

About the dish

The recipe for marinating shish kebab in mineral water with lemon is quite simple, but the pork turns out soft and tender. In addition, carbonated water itself does not have a pronounced taste, so the meat will not lose its taste at all. On the contrary, due to gas bubbles, the meat fibers become loose and absorb spices better.

You can marinate shish kebab in mineral water with lemon and onions in a very short time. Meat pieces will be marinated in literally 1.5-2 hours, but kebab can be stored raw for up to 12 hours without loss of taste.

Option with wine

You need high-quality dry red wine, but it is quite possible to use dry white wine.

Necessary:

• Pork - kilogram.
• Red wine – ½ glass.
• Mineral water - one liter.
• Sugar - a couple of tablespoons.
• Sweet blue onion – also a kilogram.
• Regular salt, a number of selected spices and ground pepper - according to preference.

Preparation:

1. The sliced ​​pork is placed in an appropriate container.
2. The juice is extracted from the chopped onion and the shish kebab fragments are poured with it.
3. Mix separately: wine, part of the mineral water and dissolve the sugar.
4. The prepared mixture is also poured into the container with pork.
5. Then the spices are added, everything is mixed and left alone for about twenty minutes.
6. Next, add the remaining mineral water and mix everything again
7. You should not marinate for a long time, and after just two hours, you need to add salt to the pork kebab, and then start cooking it.

Shish kebab on mineral water with kefir

This recipe won't just make the pork tender. Kefir makes seasonings less spicy and makes meat softer. Marinade with kefir is often chosen when going on a picnic with children.

• 2 kg pork;
• 0.5 l of kefir;
• 0.5 liters of mineral water;
• 3-4 large onions;
• spices.

How to cook:

1. Wash the meat and cut it into portions. Add the chopped onion to the pork, sprinkle with spices and stir. Combine kefir and mineral water and pour into the meat. Marinate for 4-5 hours.
2. Another proven marinade made from mineral water and kefir: first leave the meat in water for 2 hours, then drain the water and soak in kefir with spices for 5-6 hours.

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Shish kebab on mineral water with mayonnaise

This recipe is considered the most common, tested by many lovers of delicious meat. Shish kebab with mayonnaise turns out to be especially tender, since it does not allow the meat to dry out during cooking.

• 3 kg of meat;
• 1 kg of onion;
• 0.5 liters of mineral water;
• 300 ml mayonnaise;
• 2 tbsp. l. vegetable oil;
• spices.

How to cook:

1. We clean the pork from the films and cut it into pieces. Peel the onion, cut it, and mash until the juice appears. Place a layer of meat in a deep bowl and sprinkle with spices. Place the first onion layer and grease with mayonnaise. We alternate this way until we have laid out all the products.
2. Pour in oil and mix. Add water until it covers the entire kebab. If there is not enough liquid, it needs to be added. Keep in the refrigerator for 2-3 hours.

How to soak meat in mineral water so that it is soft and juicy

Marinade for shish kebab with mineral water is an excellent way to make any meat tender and marinated to the maximum without loose fibers.

You will need:

• any meat – 3 kilograms;
• sparkling mineral water – 1 liter;
• any vegetable oil - 2 tablespoons;
• dry spices and salt to taste;
• onions and garlic - 1 kilogram.

Step-by-step instruction:

1. To begin, wash, cut the meat, remove films and tendons, and dry.
2. Cut the pulp into medium pieces.
3. Proceed with the marinade. Prepare in advance so that the kebab absorbs the flavor. It's better to leave it overnight.
4. Cut the onion into rings, chop the garlic in any way. If you plan to cook shashlik from vegetables, then they are added at this stage.
5. Meat pieces are covered with spices and filled with mineral water and oil. Mix well with your hands and leave in a cold place for 10–13 hours.
6. When everything is ready, the mineral water can be drained. The meat is fried in any usual way.

The marinade that remains can be used for basting during frying.