Marinade for kebabs – three universal recipes

Dishes made from marinated meat and fish always turn out juicy and fragrant.

Thanks to the presence of mustard in each marinade, the meat fibers are softened. Spices combined with vegetable oil better release their aroma. And of course, the presence of acid in marinades makes the finished dish tender.

In any of these marinades you can soak cut meat for schnitzels, goulash, kebabs. Marinades are suitable for soaking chicken wings, fillets, thighs, as well as fish products.

Fish steaks and whole carcasses need only 30-60 minutes to marinate before heat treatment. Pork and veal should be marinated from 1 hour to a day. The longer the meat marinates, the juicier and more tender the finished dish will be.

The temperature during marination should not exceed +15°C.

Mustard and herb marinade for kebabs

Caloric content: 120 kcal per 100 grams of the dish.

Preparation time: 15 minutes.

Ingredients:

• medium onion – 1 pc.;
• herbs to taste (dill, parsley, cilantro, garlic) – 0.5 bunch;
• black peppercorns – 1-2 teaspoons;
• allspice berries – 3-5 pcs.;
• dry ground spices: basil, savory, mint – a pinch of each;
• table mustard – 1-2 teaspoons;
• sugar – 1 teaspoon;
• salt – 0.5-1 teaspoon.

Preparation

Finely chop the onion and herbs, puree them with an immersion blender until a paste-like consistency. Heat the peppercorns in a dry skillet and crush them into a fine crumb. Mix all the ground spices, pour in vegetable oil, add table mustard, sprinkle in sugar, and salt to taste. Combine the resulting mixture with the puree of onion and herbs, and mix until homogeneous.

Wine and spice marinade for kebabs

Show ingredients

Yield: 1 serving (250 ml – for 1-1.5 kg of meat).

Caloric content: 125 kcal per 100 grams of the dish.

Preparation time: 10 minutes.

Ingredients

• semi-sweet wine (to your taste, red or white) – 100 ml;
• onion – 50-100 g;
• vegetable oil – 2 tablespoons;
• table mustard – 1 teaspoon;
• ground nutmeg – a heaping teaspoon;
• anise – 0.5 teaspoon;
• ground red pepper – 1/3 teaspoon;
• salt - a pinch;
• sugar – optional 1 pinch.

Preparation

Chop the onion into a paste, mix it with sunflower oil and mustard. Add spices to the marinade, pour in the wine (red for meat, white for fish). Salt and sprinkle with sugar to taste.

Spicy marinade with tomato juice or tomatoes for kebabs

Yield: 1 serving (250 ml – for 1.5 kg of meat).

Caloric content: 110 kcal per 100 grams of the dish.

Preparation time: 10 minutes.

Ingredients

• tomato juice – 100 ml;
• small onion – 1 pc.;
• table mustard – 1 heaping teaspoon;
• refined sunflower oil – 2 tablespoons;
• dried or fresh basil (chopped) – 1-2 pinches;
• turmeric, paprika, anise, ground black pepper – 0.5 teaspoon each.

Preparation

In a container for marinating meat, mix the onion puree, mustard, and vegetable oil. Add the spice mix, pour in the tomato juice or pureed fresh tomatoes. Mix well.

Useful tips

1. Do not cut the meat into too small pieces; larger pieces retain more juice when roasted.
2. For convenience, place the cut meat in a bag, pour the marinade over it, and knead well. Your hands and dishes will stay clean. For transportation over long distances, place the meat bag in a plastic container with a lid.
3. Prepared marinades can be stored for up to 3 days in the refrigerator. To do this, transfer the mixture to a glass container and close it tightly with a lid. In this form, it is very convenient to transport prepared marinades for a picnic or to the cottage.
4. You can create your marinades based on sour dairy products, fruit juices, and wines, using your favorite spices and seasonings.

Cooking video

Enjoy your meal!