Kebab lovers know that before roasting on coals, the meat must be marinated. At the same time one of the most respected gourmets is the marinade for kebabs with wine. Tartaric acids soften meat fibers well, so that after frying on charcoal the meat becomes soft, preserving its juiciness. At the same time the wine gives it a unique flavor notes. Of course, there is no taste or smell of alcohol - it evaporates during frying. So kebabs made from meat marinated in wine can be given even to children without fear.
People who often make kebabs “computed” the formula of an ideal kebab by experience. However, those who are just mastering this art will benefit from the advice of experienced chefs.
- Whatever marinade for kebab you choose, the dish will not work tasty if you use low-quality meat. Never take frozen products to shish kebabs, as they thaw out some of the liquid during defrosting, and as a result, they turn out dry when frying. You also need to understand that the meat of a young animal will be fried much faster and will be much softer than the meat of the old one. Additionally, it should be said that it is best to take meat with fat on shish kebab, although this is not a necessary condition.
- Marinating in wine can be different types of meat, while even using the same recipe, which can be considered universal. The tasty barbecue is made from lamb, pork, and beef marinated in wine. But poultry in wine gourmets do not advise pickling, its taste is better revealed when using other marinades.
- In order to pickle meat for shashlik, you can use both red and white wine, although the marinade recipes will be different with them. The main thing is that the wine was dry. Sweet, semi-sweet and fortified wines are not suitable for this purpose.
- Do not pickle meat in an aluminum or wooden bowl. The first under the influence of wine is oxidized, releasing harmful substances. The second quickly absorbs the marinade, so that the meat almost completely misses it. Experienced chefs advise to use glass or ceramic containers for pickling, although enamelware, like stainless steel, is also suitable.
- Do not add salt to the marinade, as it tends to “draw out” liquid from products. To make the kebab not dry, you need to salt the meat no earlier than one hour before frying it on the coals.
- The time it is necessary to keep meat in a marinade with wine most often depends on the type of meat, sometimes on the inclusion of products in the marinade that accelerate the process of softening meat fibers. Pork is usually marinated from 4 to 6 hours, lamb and beef - 2 hours longer.
- Vegetable oil can be added to the marinade. It not only contributes to a better penetration of the marinade into the product, but also creates a protective crust when frying meat on the grill, thanks to which the kebab is especially juicy.
Knowing the basic rules of marinating meat for shashlik in wine, you can safely choose any marinade you like and act.
Marinade for kebabs with red wine
- meat - 2 kg;
- onions - 0, 8 kg;
- dry red wine - 0, 5 l;
- lemon - 1 pc .;
- hot peppers - 1-2 pcs .;
- dill (fresh) - 100 g;
- salt, black ground pepper, bell pepper - to taste.
- Wash the meat, dry it with paper napkins. Remove the film tendons. Cut into pieces the size of about two matchboxes laid on top of each other. Beef can even beat off, so she rather softened.
- Finely chop the dill.
- Rub the meat with pepper, sprinkle with dill and mix with your hands.
- Peel the onion. Cut two medium-sized onions into small pieces and set aside in a separate bowl. Cut the rest of the onions into circles with a thickness of about 3 mm, so that later it would be convenient to put them on the skewers.
- Wash the chillies. Cut the stalk. Cut the peppers into slices about 3-4 mm thick. Remove seeds from the resulting ringlets, as they are too sharp.
- Put the pepper to the meat, mix.
- In a bowl of finely chopped onions, squeeze lemon juice. Pour in the wine, stir everything.
- Place coarsely chopped onions and a few peppercorns on the bottom of the container in which the meat will be marinated.
- Pour the marinade on the meat, mix and place on the onion.
- Cover the meat with a plate and set the load on top.
Marinated meat should be in the fridge. It is best to leave it at night. If you decide to make shish kebabs spontaneously, still do not remove the meat from the marinade earlier than after 5 hours. Do not forget that the marinade was used unsalted, and the meat should be salted before frying.
Marinade for kebabs with white wine
- meat - 2 kg;
- dry white wine - 0, 5 l;
- onions - 1 kg;
- lemon - 1 pc .;
- garlic - 5 cloves;
- olive oil - 100 ml;
- seasoning for kebabs, salt - to taste.
- Prepare the meat for marinating. To do this, it must be well washed, blotted with napkins and cut into pieces of 4 cm by 5 cm.
- Rub the pieces of meat with seasoning for kebabs.
- Peel the bulbs and cut them into circles, not too thin, but not too thick - they will need to be put on skewers, alternating with meat.
- Cut the garlic cloves in half.
- Peel the lemon and divide it into slices. You can simply cut into round slices.
- Pour vegetable oil into meat, mix.
- In a bowl where the meat will be marinated, place a portion of the onion rings so that they cover the bottom. Put a few pieces of garlic, a few slices of lemon. Lay out a piece of meat.
- Continue to lay out products. The last layer should be onions.
- Pour all white wine. Cover with a plate and place a jar full of water on top.
Marinate meat for shish kebab under pressure in a cool place for at least 4 hours. If you have the opportunity to leave the meat in a wine marinade overnight, it will be even better.
Marinade for barbecue with wine is considered a classic. If you fry the meat pickled in it on the coals, the kebab will have an incomparable taste.