Almost everyone likes kebabs: this is a completely unusual dish, which is associated with outdoor recreation in the company of close friends. In preparation for this event, no one wants to hit the face in the dirt. Trying to cook the most delicious barbecue, people experiment, creating new marinade recipes. One of the simplest is the marinade for kebabs with tomato juice, although it also has complex and unusual options. Despite the availability of the main ingredient of the marinade, the meat, marinated in it, acquires a unique taste, remaining when frying on the coals, juicy and tender.
Cooking Features
There are many secrets of tasty kebabs. Masters willingly share some of them, others are kept secret, but still it can be argued that today everyone can cook a delicious kebab, as the basic principles are open and well known. Many rules concern the choice of meat and its preparation, that is, pickling. This is one of the most important stages, as the marinade significantly affects the taste of the finished kebab.
- If you managed to get high-quality fresh meat for a kebab, then there will be no obstacles to making a tasty kebab from it. Preference should be given to the meat of young animals, as it is more tender. It is important that the meat intended for cooking kebabs, not subjected to freezing. The fact is that during defrosting the structure of the meat is broken, and it becomes less juicy. Such meat can be safely used to extinguish, but it is not suitable for frying on coals.
- Meat is marinated in order to soften the fibers and create an obstacle to protein folding during heat treatment. The achievement of this goal helps the inclusion of acidic foods in the marinade. It can be vinegar, wine, lemon juice. Despite the fact that tomatoes do not seem sour to most of us, they actually possess the acidity necessary for marinating meat. Therefore, if you want to make the most soft but effective marinade, you can use tomato juice.
- If salt is a part of tomato juice, you should not salt the meat. Otherwise, it is salted, but they do it just before frying. This is done so that the salt does not draw out the liquid from the meat. For the same reason, unsalted tomato juice is best used for the marinade.
- Tomato juice can be prepared independently from fresh tomatoes or tomato paste. In the first case, the tomatoes should be cut crosswise and lowered into boiling water for a couple of minutes, then removed. Cool, peel and strain through a sieve or blender. Tomato paste is simply diluted with water to the desired consistency.
- Never marinate meat in an aluminum dish. Under the action of acids, this material releases harmful substances. It is better to use glass, ceramic or enameled containers, stainless steel utensils.
- Marinade from tomato juice is soft enough, so often the meat in it has to be kept for quite a long time, leaving it in the marinade overnight. To speed up the process, vinegar, lemon juice, wine and other products can be added to the marinade. Therefore, in each case, the time of marinating meat on a kebab is determined based on the instructions in the recipe.
Marinade with tomato juice is more suitable for pork, lamb and beef. Poultry in it marinate less, although for him you can find the right recipe.
A simple marinade recipe with tomato juice
Composition:
- pork - 1 kg;
- onions - 0, 2 kg;
- tomato juice - 0, 25 l;
- barbecue seasoning - 15 g;
- salt - to taste.
Method of preparation:
- Wash, dry, cut into pieces of approximately 50 g each.
- Sprinkle meat with seasoning. Stir.
- Peel the onions, cut them into rings 3-4 mm thick.
- Put the onion to the meat, mix.
- Fill all with tomato juice and mix again.
After that, the meat should be put in the fridge for 10-12 hours, you can overnight. If the juice was unsalted, do not forget to salt the pork before stringing it on skewers.
Spicy marinade recipe with tomato juice
Composition:
- lamb - 2 kg;
- tomato juice - 0.5 l;
- apple juice (6 percent) - 100 ml;
- ground nutmeg, coriander, black pepper - to taste;
- salt - to taste.
Method of preparation:
- Prepare the meat by washing it, dried and cut into pieces.
- Mix the nutmeg, coriander and black pepper, rub the lamb pieces with this mixture.
- Tomato juice mixed with apple cider vinegar, pour meat with this mixture, mix.
Mutton in tomato juice marinade should be kept for at least 8 hours. But the kebab from it will turn out delicate, juicy and fragrant.
Marinade with bloody mary tomato juice
Composition:
- meat - 2 kg;
- tomato juice - 1 l;
- garlic - 2 cloves;
- hot peppers - 1 pc .;
- vodka - 100 ml;
- Worcestershire sauce - 5 ml;
- lemon juice - 20 ml;
- olive oil - 50 ml;
- horseradish root - 10 g;
- ground black pepper, salt to taste.
Method of preparation:
- Pepper wash, cut into rings, remove seeds from the rings, as they are too sharp.
- Rub horseradish.
- Pass the garlic through the press and mix with horseradish.
- Add lemon juice, butter and Worcester sauce, mix.
- Mix vodka with tomato juice.
- After washing and drying the meat, cut it into pieces of 4-5 cm. Marinade is equally good for pork, beef, and lamb.
- Rub with pepper. Add spicy mix and hot pepper rings, mix.
- Fill tomato juice mixed with vodka, put in the fridge.
Pork or lamb marinate in the composition prepared according to this recipe, you need from 4 to 6 hours, beef - from 6 to 8 hours, and longer.
Marinade for kebabs with tomato juice, wine and lemon
Composition:
- beef tenderloin - 1 kg;
- onions - 0, 5 kg;
- tomato juice - 0, 25 l;
- lemon - 1 pc .;
- dry red wine - 50 ml;
- allspice peas - 8 pcs .;
- bay leaf - 4 pcs .;
- salt, spices - to taste.
Method of preparation:
- The meat, washed and soaked with a towel, cut into chunks of medium size. Sprinkle with spices, mix.
- Squeeze the juice from the lemon, rub it in the zest and put it in the juice.
- Mix juice with wine.
- Dilute the resulting mixture with tomato juice.
- Onions cut into thin half-rings, pre-freeing it from the husk. Remember the onion with your hands so that it gives juice, and put it to the meat, mix.
- Pour meat with tomato juice, lemon and wine sauce. Put pepper and laurel leaves on top. Cover with a plate, put in the fridge. Place a load on top, for example a water can.
It is possible to cook shish kebab from beef marinated in tomato juice in 6-8 hours. Shish kebab from it turns out juicy and fragrant.
Marinade with tomato juice is suitable for kebab of beef, lamb, pork. It may have a different composition, which affects the taste and aroma of the finished dish. It is worth trying a few recipes to choose the one that best suits your taste.
