Kebab with kiwi - recipes for the best marinades for meat or fish

Whether your kebab will be successful depends largely on the composition of the marinade used. If it does not contain products that soften the meat and prevent the protein from curdling during heat treatment, you can be sure that your kebab will come out tough and dry. Acids have the desired effect on meat, so vinegar or kefir is often included in the marinade for barbecue. However, we should not forget about fruit acids that have similar properties. Some fruits are even more effective than vinegar. These include kiwi. For this reason, marinade for kebab with kiwi has recently become increasingly popular. On the one hand, it is universal, as it helps soften any meat; on the other hand, it has many recipes that allow you to choose the composition that is most suitable for the type of meat you are using. In your collection of culinary recipes, it wouldn’t hurt to have notes on preparing kiwi marinade for different types of meat. In this case, the spontaneous desire to barbecue will never take you by surprise.

Why is kiwi used for barbecue?

Kiwi is an edible fruit of plants of the genus Actinidia of the tree vine family. The birthplace of kiwi is China, but kiwi owes its current name, appearance and taste, loved by the whole world, to New Zealand. It was there that local breeders turned an inconspicuous plant, imported from China at the beginning of the twentieth century, into a juicy fruit with excellent taste, giving it the name “kiwi” in honor of the fruit’s resemblance to the body of the famous bird, which is the symbol of New Zealand.

Kiwi is not only tasty, but also a very healthy fruit. It contains a huge amount of vitamin C, antioxidants, trace elements and fruit acids. Actually, it was thanks to the latter that kiwi began to be used for preparing marinades for meat dishes. Fruit acids and their enzymes dissolve connective (collagen) fibers and give the meat that very tenderness and juiciness that is so valued in barbecue. In addition, they promote better digestion of food, so even after eating a large portion of kebab, you will not feel heavy in your stomach.

How to quickly peel a kiwi

For the marinade, choose kiwis that are firm and of uniform consistency, without soft spots or dark spots on the skin, as you will have to throw out a lot of pulp. To prepare, the fruit is first peeled and then either cut into small pieces or grated. You can use a blender for large quantities of meat.

There are special devices on sale for quickly removing the peel from such fruits, but this can be done very quickly with an ordinary teaspoon. In the photo above you can see that the kiwi is first cut in half and then a spoon is inserted into the gap between the skin and the pulp. After turning around the entire perimeter of the circle, remove the already peeled half. The process only takes a minute, so this method is the most convenient to use.

How to cook

For ease of marinating and further transportation to the picnic site, we will use a 5 kg plastic container with a closing lid. Cut the meat into large pieces. The onion is peeled and cut into rings. When threading meat onto skewers, they are placed between the pieces. Kiwi is peeled and crushed into pulp. First, the meat and onions are mixed. It is recommended to lightly press the rings before adding them to the container so that they release the juice better.

Sprinkle everything with spices and salt. At the very end, add kiwi puree and mix everything thoroughly. Wrap the marinated meat in a plastic bag or cling film and set aside in a cool place to infuse. After just an hour, you can cover the container with a lid and go on a picnic. By the time the fire burns out and coals form, the meat will have time to ripen completely in the marinade. This recipe for marinade for kiwi kebab has only positive reviews. Firstly, the meat turns out tender and remains juicy, and secondly, there is the familiar onion, which many people like to eat along with fried meat.

Marinade for pork with kiwi

Compound:

pork tenderloin – 2 kg;
onions – 0.5 kg;
kiwi – 3 pcs.;
dry red wine – 50 ml;
sparkling mineral water – 0.25 l;
dried basil, thyme, rosemary - to taste;
barbecue seasoning, salt to taste.

Preparation:

Prepare the meat for marinating. To do this, wash the pork tenderloin, dry it with paper napkins, and cut into pieces weighing about 50 g.
Mix dried herbs with barbecue seasonings. Pour the aromatic mixture into the bowl with the meat. Mix it well so that the herbs and seasonings are coated in each piece.
Peel the onion. Cut it into rings about 3-4 mm thick. Crush with your hands and add to the meat. Stir.
Peel the kiwi and cut into small pieces. Add to the meat and stir gently, distributing the kiwi as evenly as possible.
Mix mineral water with wine and pour the resulting liquid over the meat.

You need to marinate the pork in the composition prepared according to this recipe at room temperature for 1.5–2 hours. Half an hour before the end of this period, salt the meat and stir. Remember that overexposure of meat in kiwi marinade is just as undesirable as underexposure - in both cases the consequences will not be the most pleasant.

Choosing meat

Before preparing the kiwi marinade for barbecue, go to the market for fresh and high-quality meat. You can fry lamb, beef, pork or chicken. Usually, for chicken kebab, you buy brisket at any butcher shop. You can also fry wings over a fire. When purchasing, make sure that the product is not weathered or bluish in color. Although cheap chicken is usually quickly sold out and fresh supplies are delivered to stores daily.

Let's take a closer look at how to choose the right cut of pork. First of all, you need to pay attention to the external signs of the freshness of the product - its smell and color. Fresh meat is not suitable for barbecue; choose chilled, but not frozen. Layers of fat must be present in the meat, otherwise it will turn out dry. The ideal combination of meat and fat is 4 to 1. These are the following parts of the carcass - shoulder, neck, ham or brisket.

When purchasing beef and lamb, pay attention to the color of the fat. If yellowness is visible, it means the meat is old. And with beef, the age of the cow shows the color; the darker the meat, the older the animal. It is best to choose pink veal for barbecue.

Beef marinade

Many people do not eat pork due to religious beliefs or diet. An excellent shish kebab can be made from beef if it is properly marinated. To prepare a marinade for beef and kiwi kebab, you will need the following components, calculated for 1 kg of meat:

3 medium sized onions;
2 kiwis;
2 tomatoes (preferably juicy);
salt and black pepper - to taste

Preparation:

Wash the meat, dry with a napkin and cut into large pieces. Peel the onion and chop into rings, from which squeeze the juice directly into a bowl. Sprinkle with seasonings and salt. Then mix everything with your hands to distribute all the ingredients evenly throughout the bowl.
To quickly remove the skin from tomatoes, pour boiling water over them. Then remove it with a knife so that only the pulp remains, and rub the vegetables through a metal sieve. Kiwi is peeled and grated.
If you have a blender, you can cut fruits and vegetables into pieces and grind them together using a kitchen utensil. Not only fruit and vegetable puree is added to the bowl of meat, but also the juice that remains after beating.
All you have to do is mix everything and the marinade according to the recipe for beef kebab with kiwi is ready! The meat should be in it for no more than 2 hours, and then you can fry it over coals.

For chicken

To make the chicken kebab juicy, you need to marinate it properly. By combining the sour juice of kiwi with the mild taste of mayonnaise and butter, you can get the perfect marinade for meat.

Ingredients:

Beer marinade for pork shish kebab

chicken meat – 1.5 kg;
mayonnaise – 50 ml;
kiwi – 2 pcs.;
olive oil – 50 ml;
garlic cloves – 2 pcs.;
soy sauce – 50 ml;
lemon juice – 50 ml;
pepper, salt - to taste.

Cooking method:

Wash the meat and dry on towels. Cut into small pieces. Place in a food container or other convenient container.
Peel the kiwi and garlic and place them together in a blender bowl. Grind into pulp.
Pour lemon juice and olive oil into the resulting puree. Add mayonnaise and soy sauce.
Beat everything until smooth. Add spices and salt.
Pour the resulting mixture over the chicken and leave to marinate overnight.
Thread the pieces onto skewers or, if more convenient, place on a wire rack.
Grill over coals for about 15 minutes, making sure the temperature is not too high. It's easy to dry out chicken.

The ingredients for the marinade are mixed in a blender.

If reddish juice comes out of a piece cut with a knife, it means it’s too early to remove the skewers. If the liquid is clear, the dish is ready.

Mineral water recipe

The combination of sparkling mineral water and sour fruit juice will not only soften the meat, but also maintain its juiciness. The kiwi marinade gets a special piquancy from red wine.

Ingredients:

pork (tenderloin) – 2 kg;
sparkling mineral water – 250 ml;
onions – 2 pcs.;
dry red wine – 50 ml;
kiwi – 3 pcs.;
salt, thyme, rosemary - to taste.

Marinade with kiwi and mineral water makes the meat very tender

Preparation:

Wash the meat, dry it and divide it into pieces of about 50 g each. Place in a container for marinating.
In a separate bowl, mix dry spices and salt. Sprinkle the spices over the meat and mix well with your hands.
Peel the onion and cut into thin rings. Place in container with pork. Mix the ingredients again, squeezing them with your hands.
Peel the kiwi, chop it finely and add it to the meat. Gently mix with other ingredients for even distribution.
In a separate container, combine mineral water with wine and pour the mixture into the marinade.
After an hour and a half, the future kebab can be strung on skewers and fried over coals. Cooking will take about 20 minutes.

Important! Many chefs advise salting the meat immediately before frying so that the juices in the kebab are retained.

Cooking features

Cooking barbecue is an art, but anyone can learn the basics of the skill. After all, there are not many secrets here, and the rules for choosing meat for barbecue and marinating it are simple enough to follow. Following the advice of professionals, you will never cook hard and dry kebab - it will always be juicy and tender.

The first step is to choose the right meat for barbecue. Whether it is lamb, pork, beef or poultry does not matter. Only quality matters. You should not purchase meat that looks stale or has an unpleasant odor, hoping that during the marinating process all microbes will be destroyed. It is impossible to make delicious kebab from spoiled meat. In addition, the risk of poisoning will remain even after keeping it in the marinade.
Even high-quality meat for barbecue should not be taken if it has been frozen. When defrosting, even under the most ideal conditions, its structure will inevitably change and it will become drier. If this does not play a significant role during stewing, then when frying over coals it may turn out to be critical. So preference should be given to fresh or chilled meat.
Despite the fact that kiwi greatly softens meat fibers, it is better to use meat from young animals for barbecue. In any case, it will be more tender and tastier, it will cook faster, maintaining its juiciness.
Usually, meat for shish kebab is marinated for a long time, from 3 to 10–12 hours. However, when using kiwi marinade, it must be significantly reduced. It is enough to marinate the meat with kiwi for 1–2 hours. If you keep the meat in this marinade for more time, it will be so soft that it will fall apart in your hands and turn into porridge.
Do not marinate meat for barbecue in an aluminum container. This rule is relevant not only when using kiwi marinade. Any other composition containing acidic products will cause a reaction with aluminum, which will result in the release of harmful substances. Therefore, meat for barbecue is marinated in glass, ceramic, enamel containers, as well as in stainless steel dishes.
Soft meat is not necessarily juicy. The cook's task when marinating meat for shish kebab is not only to soften it, but also to maintain its juiciness. For this reason, there is no need to immediately add salt to the marinade: it draws liquid from the food. You can salt the meat immediately before threading the pieces onto skewers.

Delicious onion marinade

You can use this marinade recipe for any meat, even tough beef.

Ingredients:

beef – 1 kg;
tomato – 1 pc.;
onion – 1 pc.;
kiwi – 2 pcs.;
seasonings, salt - to taste.

Preparation:

Wash the beef and dry it. Cut into pieces of such size that it is convenient to thread on skewers.
Peel the onion and chop into thin rings. Press slightly with your hands so that the vegetable releases its juice.
Add onion rings to the meat and pepper.
Pour boiling water over the tomato and remove the skin. Turn the pulp into pulp using a grater.
Peel and chop the kiwi in a blender. Mix with tomato puree.
Send the resulting slurry to the meat, mix everything thoroughly. Leave the container in the refrigerator overnight.
Grill the beef over the coals until cooked through (about 30 minutes), rotating the grill or skewers.

Important! It is better to use branches of fruit trees as firewood for a fire. Coniferous species are not suitable for this purpose.

Ready kebab can be served with kiwi

With mayonnaise

Mayonnaise is a fairly high-calorie product, and therefore dishes with it turn out to be satisfying. When it comes to soaking pork, it is advisable not to take the ribs, neck and underbelly, as the fattest parts of the carcass.

Before marinating, cut the pork into medium-sized pieces

Ingredients:

pork (ham) – 2 kg;
allspice peas – 7-10 pcs.;
onions – 2 pcs.;
mayonnaise – 100 ml;
lemon – 1 pc.;
kiwi – 2 pcs.;
salt, pepper mixture - to taste.

Cooking method:

Cut the washed meat into portions and place in a deep pan.
Peel the kiwi and grind it into a paste using a blender, grater or a simple fork.
Squeeze the juice from the lemon and add it to the meat along with the fruit pulp.
Peel the onion and cut into rings. Add to pork.
Combine mayonnaise with spices and mix with the components of the future kebab.
Leave the meat to marinate for 4-5 hours.
Place pork slices on barbecue grill or skewers and cook for approximately 25-30 minutes.

Important! For the marinade, it is best to prepare homemade mayonnaise from fresh ingredients.

Pork kebab with kiwi and lemon

This delicious kebab with kiwi in the European style is prepared even without onions.

Products:

pork neck – 1 kg
kiwi - 1 pc.
lemon - 1 pc.
thyme sprigs - 3 pcs.
pepper mixture - 1/2 teaspoon
salt to taste

Preparation:

Cut the pork meat into pieces measuring 3x4 cm. Add salt and pepper to the meat to taste.
Cut the lemon in half, squeeze out the juice, chop the rest and send everything to the pork.
Grind the kiwi in a blender or grate it. Kiwi should be added to the kebab last, along with thyme.
Stir and leave for 1-1.5 hours.

When frying meat, throw the lemon from the marinade into the coals - it will add a pleasant note to the kebab.

In Chechen

Despite the fact that Caucasian shish kebab recipes are laconic and simple, there are also more original options for preparing meat. For example, with the addition of sweet and sour kiwi.

Ingredients:

lamb – 1 kg;
vegetable oil – 25 ml;
kiwi – 1 pc.;
barbecue seasoning – 50 g;
onion – 1 pc.;
lemon – 1 pc.;
salt, ground black pepper - to taste.

Lamb on the grill, marinated with kiwi, acquires a characteristic slightly sour taste

Cooking method:

Wash the meat, cut into pieces, remove films and excess fat.
Remove the skins from the onion and chop it into rings.
Peel, wash and mash the kiwi with a fork. You can grate it into a paste using a fine-mesh grater.
Place the prepared ingredients in a deep container, preferably enameled.
Sprinkle the future kebab with spices. Add salt and vegetable oil.
Squeeze juice from lemon using any convenient method. Add it to the marinade.
Mix all components thoroughly and leave for 1.5 hours.
Thread the marinated meat onto skewers or place on a wire rack.
Roast for 10-15 minutes, turning frequently.

Serve Chechen-style shish kebab with cheese, herbs, vegetables and lavash.

Chicken kebab in the oven

What to do if it’s winter or raining outside, but you really want to eat delicious kebab. It can also be cooked in the oven using chicken breast. Wash the meat and cut into portions.

The chicken marinates faster, one hour is enough. If you decide to replace chicken with turkey, then keep the meat in the marinade for 1.5 hours.

For 1 kg of chicken fillet, prepare the following marinade products:

half a kilo of onion;
1 kiwi;
if desired, you can add one bell pepper;
salt - a pinch;
black pepper and coriander - to taste.

Preparation:

Peel, wash and grind all the ingredients in a blender, turning them into a homogeneous paste. Pour the resulting mixture over the meat in a bowl and add salt and spices.
Mix with your hands so that all the meat is thoroughly covered, and put in the refrigerator for an hour, after covering the bowl with film. Preheat the oven to 180 degrees.
At this time, put the meat on wooden skewers and place them on a baking sheet, greased with vegetable oil, close to each other. Bake until done, about 30 or 40 minutes.

How to properly cut meat for shish kebab so that it turns out juicy

Pork does not need special cutting, the basic rules remain the same:

cube-shaped slices cook more evenly;
the size should allow 5–8 pieces to be threaded onto a standard skewer;
there should be no veins, films or bone fragments in the meat;
all hanging thin parts are removed to avoid burning;
It is customary to cut off the fat or leave it in a narrow strip, as a rule, only on one edge.

To cut meat, use a sharply sharpened knife; it is more convenient to use a tool made of ordinary steel.
It is not advisable to use plastic cutting boards: cutting meat on a wooden board is much more comfortable. The pork is washed and dried for ease of work, cut strictly across the grain, ensuring the uniform size of the pieces. Date: July 12, 2015

Marinade for pork with kiwi and egg

Ingredients:

two kilograms of pork pulp;
a glass of sparkling mineral water;
ripe kiwi;
one egg;
two onions;
salt, spices - to taste.

Preparation:

Cut the washed and dried pork into portions, place the meat in a deep container.
In a small bowl, beat the egg with salt and spices to taste, pour the mixture into the pork.
Grind the peeled kiwi into puree and transfer to a common container.
Add chopped onion, pour in mineral water and mix everything well.
Marinate the meat in the refrigerator for 2 hours.

Pork shoulder in a slow cooker

Any owner of this kitchen appliance can cook dinner from a pork shoulder in a slow cooker.
The device is not only capable of preparing a delicious dish, but will also be able to keep it hot until the whole family gathers at the table.

List of required ingredients

To prepare the dish you will need:

pork shoulder – 700 g;
garlic – 2 cloves;
salt – 2 tsp;
mixture of peppers – 0.5 tsp;
seasoning for meat – 1 tsp;
mustard seeds – 1 tsp;
sweet paprika – 1 tsp;
vegetable oil – 4 tbsp. l.;
water – 600 ml.

Step-by-step cooking process

The cooking process consists of the following steps:

The first step is to prepare the marinade. To do this, you need to mix all the bulk spices with salt and vegetable oil, add finely chopped garlic and mix everything well.
The prepared meat must be thoroughly rubbed with the marinade, not missing a single section and thoroughly rubbing the marinade into the meat.
Then the meat should be covered with cling film and put in the refrigerator for marinating. The marinating process can take from 2 hours to a day; the longer, the tastier the meat will be.
To prepare the meat, place it on foil and pack it well so that the juice released from the meat does not leak out during baking.
Place the meat in the multicooker bowl and fill it with 600 ml of cold water.
Then you need to set the multicooker to the “Multicook” mode, temperature 125°C, time 1 hour 30 minutes.

After the end of the regime, you need to remove the meat from the bowl, let it rest a little, and you can serve it.

Marinade for shish kebab with kiwi and kefir

Ingredients:

kilogram of beef tenderloin;
two bows;
300 ml kefir;
two kiwis;
herbs, salt, spices.

Preparation:

When buying beef, choose meat with fat so that the kebab turns out juicy.
Dry the washed meat with a paper towel and cut into pieces of approximately the same size.
Transfer the beef to a bowl suitable for marinating, add salt and pepper, and add spices. Let stand for 10 minutes and soak.
Add onion half rings, pour in kefir, mix well with your hands.
Place the meat in kefir in the refrigerator for 5-6 hours.
After the beef has rested in the kefir, transfer it to another bowl without pouring the kefir.
Add chopped, finely chopped kiwi without peel to the meat.
Marinate the kebab in kiwi for 2 hours.
Cook by skewering over hot coals.
Serve with herbs, vegetables, sauce and your favorite side dishes.

Lamb kebab recipe with kiwi

Sourish berries and young lamb are a combination for real gourmets. Here oriental taste and exotic notes harmoniously intertwine, giving the dish amazing flavor notes.

1,800g lamb (shoulder);
one kiwi;
four onions;
8 g salt;
6 g black pepper;
3 bay leaves;
6 g chopped coriander;
6 g thyme.

Preparation:

Separate the young lamb tenderloin from the bone, rinse, dry, place on a towel, cut into small pieces.
Peel the onions, cut into half rings, add salt, then squeeze with a spoon in a plate until the juice releases.
Mix pepper, thyme, bay leaf, coriander with onion half rings. Place the pieces together with the onion in a saucepan, cover with a lid and put in the refrigerator for at least a couple of hours, or better yet, overnight.
An hour before cooking, peel the berries and rub through a sieve.
Stir with lamb in pan. Marinate the meat for 1 hour.
Then pierce the pieces of lamb with skewers (greased with vegetable oil) and place them loosely against each other. Fry over charcoal or on the grill, turning the skewers often.