Whether the barbecue is successful or not, depends largely on the composition of the marinade used. If there are no products in it that soften meat and prevent protein folding during heat treatment, you can be sure that the kebab will come out hard and dry. Acids have the necessary effect on meat, therefore often vinegar for kebabs contain vinegar or kefir. However, do not forget about fruit acids with similar properties. Some of the fruits are even more effective vinegar. These include kiwi. For this reason, recently marinade for kebab with kiwi has become increasingly popular. On the one hand, it is universal, as it helps to 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 that you use. In the piggy bank of culinary recipes, it would not hurt to have records of cooking marinade with kiwi for different types of meat. In this case, the spontaneous desire to fry kebabs will never catch you off guard.
Cooking Features
Cooking kebabs is an art, but anyone can grasp the basics of mastery. After all, there are not so many secrets here, and the rules for choosing meat for shish kebab and its marinating are simple enough to follow them. Following the advice of professionals, you will never cook a hard and dry skewers - it will always be juicy and tender.
- First of all, for the kebab, you need to choose the right meat. Whether it is lamb, pork, beef or poultry, it does not matter. Only quality is important. You should not buy meat that has a stale, unpleasant smell, hoping that during the marinating process all the microbes will be destroyed. From the spoiled meat it is impossible to cook a tasty shish kebab. In addition, the risk of poisoning them will continue after keeping it in the marinade.
- Even high-quality meat for shish kebabs should not be taken if it has been subjected to freezing. When defrosting, even in the most ideal conditions, its structure will inevitably change and it will become drier. If this does not play a significant role in extinguishing, it may turn out to be critical when frying on coals. So preference should be given to fresh or chilled meat.
- Despite the fact that kiwi softens meat fibers, it is better to take meat of young animals for shish kebab. In any case, it will be softer and tastier, it will be cooked faster, preserving its juiciness.
- Usually, meat for shish kebabs is marinated for a long time, from 3 to 10-12 hours. However, when using marinade with kiwi, it is necessary to significantly reduce it. Marinate meat with kiwi enough 1-2 hours. If you hold the meat in this marinade for more time, it will be so soft that it will creep away in your hands and turn into a mess.
- Do not pickle meat on skewers in aluminum dishes. This rule is relevant not only when using marinade with kiwi. Any other compound containing acidic products will cause a reaction with aluminum, resulting in the release of harmful substances. Therefore, marinated meat for kebabs in glass, ceramic, enamelled containers, as well as in stainless steel utensils.
- Soft meat is not necessarily juicy. The task of a cook in marinating meat for shish kebab is not only to soften it, but also to preserve its juiciness. For this reason, it is not necessary to immediately put salt in the marinade: it draws liquid from the products. Salt the meat can be directly before strung pieces on skewers.
When choosing a marinade for kiwi kebab, pay attention to what kind of meat it is intended for. In this case, the finished dish will have the most harmonious taste.
Marinade for pork with kiwi
Composition:
- pork tenderloin - 2 kg;
- onions - 0, 5 kg;
- Kiwi - 3 pcs .;
- dry red wine - 50 ml;
- mineral water with gas - 0, 25 l;
- dried basil, thyme, rosemary - to taste;
- seasoning for kebabs, salt - to taste.
Method of preparation:
- Prepare the meat for marinating. To do this, wash the pork tenderloin, pat dry with paper napkins, cut into pieces of approximately 50 g each.
- Mix dried herbs with barbecue seasonings. Pour the fragrant mixture in a bowl with meat. Mix it well so that herbs and seasonings fall into each piece.
- Peel the onions. Cut it into rings about 3-4 mm thick. Put your hands down and add to the meat. Stir.
- Peel kiwi and cut into small pieces. Put to the meat and mix gently, spreading the kiwi as evenly as possible.
- Mix the mineral water with wine and fill the meat with liquid.
Marinate pork in the composition prepared according to this recipe, you need at room temperature for 1, 5-2 hours. Half an hour before the end of this period, salt the meat and mix. Remember that it is as undesirable to overdo the kiwi marinade meat as it is to underrush - and in either case the consequences will not be the most pleasant.
Marinade with kiwi for beef
Composition:
- beef pulp - 1 kg;
- onions - 0, 25 kg;
- Kiwi - 2 pieces;
- tomato - 150 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash beef pulp, blot with a towel, cut into 4-5 cm pieces.
- Remove the husks from the bulbs, cut them into thin half rings. Remember to give onions juice, and put it to the meat.
- Put the pepper in the bowl with the meat, mix, evenly distributing the pepper and onion.
- Tomato boil the water, peel it. Tomato pulp wipe through a sieve or chop with a blender.
- Peel the kiwi and mash it too.
- Mix ground kiwi with tomato puree. Be sure to pour the juice into this mass.
- Add the fruit and vegetable puree to the meat, mix it well so that this mixture covers each piece.
Marinating beef in the resulting composition requires a little longer than any other meat, namely, 2, 5-3 hours. Keep it at this time better in the refrigerator. No other marinade will allow you to prepare beef for roasting on coals as fast as a marinade with kiwi.
Marinade for lamb with kiwi
Composition:
- lamb - 1, 5 kg;
- Kiwi - 2 pieces;
- lemon - 2 pcs .;
- tomatoes - 0, 3 kg;
- garlic - 5 cloves;
- onions - 0, 3 kg;
- fresh greens - 100 g;
- vegetable oil - 0, 2 l;
- mineral water - 0.5 l;
- salt, spices - to taste.
Method of preparation:
- Wash meat, cut into pieces suitable for kebabs. Put in a pan or bowl.
- Peel the onions, cut each onion into several pieces, place in a blender bowl and turn into a puree.
- Peel and chop kiwi with a blender, mix with onions.
- Make cross-shaped cuts on tomatoes, lower for a minute in boiling water, cool and peel. Tomato pulp smash blender, combine with onions and kiwi.
- Crush garlic in a bowl of fruit and vegetable puree.
- Add oil, mineral water, spices. Mix well.
- Pour the resulting mass of meat. Stir to marinade to cover each piece.
After an hour and a half, the meat can be salted, mixed and began to string on skewers. Chop greens to sprinkle it with a ready-made kebab. If desired, it can be added to the marinade, in this case the meat will be even more fragrant.
Kiwi Marinade with Chicken Kebab
Composition:
- chicken fillet - 0, 8 kg;
- onions - 0, 5 kg;
- Bulgarian pepper - 0, 25 kg;
- Kiwi - 1 pc .;
- ground pepper and coriander, salt to taste.
Method of preparation:
- Wash chicken fillet, dry, cut into large chunks.
- Peel kiwi, cut into 4 pieces, puree with a blender.
- Peel the onions, cut each into 4 parts, chop with a blender, mix with kiwi puree.
- Wash the peppers, remove the stem and seeds. Chop pulp with a blender, combine with onions and kiwi.
- Add spices and vegetables to the mashed kiwi and vegetables.
- Pour marinade in chicken pieces, leave for an hour. Salt the meat should be before stringing on skewers, not before.
Keeping a chicken in a kiwi marinade is not worth more than an hour. By the same recipe, you can marinate a turkey, but in this case the time of pickling should be increased to 1, 5-2 hours.
Marinade for kebab with kiwi allows you to prepare the meat for roasting on the coals very quickly. This is a good option if you wish to have a picnic in nature spontaneously. It is only important to learn the basic rules of marinating meat for shish kebab and choose a recipe suitable for the meat that you are going to fry.
