In order for the kebab to succeed, you need to know how to marinate the meat correctly, not to dry it out and keep many other nuances in your head.
But today we have a story about the marinade.
More precisely, a large selection of marinade recipes for the most juicy and aromatic kebab.
There is in Eastern Turkey, near the border with Armenia, the city of Kars. Lying far from tourist routes, it is not widely known to anyone. Meanwhile, this city has a rich and very difficult history.
Of course, this place is far from the Caucasus, okay!
The most interesting thing for us is that they cook breathtaking meat on the coals!
The local barbecue comes out, as they say, what you need!
Karski barbecue marinade
Ingredients for 1 kg of meat:
4 onions
1 hour l. ground black pepper
0.5 tsp l. nutmeg
1 tbsp. l. spice mixtures (marjoram, savory, coriander, chili, shambhala)
1 hour l. salt
1.5 cups of kefir, yogurt or other fermented milk product
a bunch of spicy herbs (cilantro, parsley, basil)
50-100 ml of cognac or vodka
1 hour l. crushed allspice
3 tbsp. l. vinegar 3-6% (apple or grape)
How to cook:
1. Marinate the onion rings in vinegar, cognac and vodka separately from the meat - at least 30 minutes before frying.
2. Mix yoghurt with salt, herbs and spices. Add chopped herbs.
4. Cut the meat into pieces and pour over the marinade. Mix. Marinate for 2-3 hours. Better 12. When skewering, alternate with pickled onions.
This marinade is especially suitable for lamb, pork and beef. It can also be used for offal - kidneys, chicken hearts.
Serve skewers with yogurt, garlic and herbs sauce.
Caucasian marinades for barbecue
There are legends about them, but there is no secret there. Choose your favorite marinade recipe and cook great meat over charcoal!
Recipe number 1 - with tomatoes for lamb and beef
Ingredients for 1 kg of meat:
0.5 kg of tomatoes
0.5 kg of onions
1.5 hours l. salt
1 tbsp. l. mixtures of spices for barbecue (marjoram, garlic, paprika, a mixture of hops-suneli, etc.)
How to cook:
1. Chop tomatoes and onions - preferably in a meat grinder or blender.
2. Add salt and spices.
3. Put the meat in a glass bowl, pour over the mixture and marinate for 4 hours.
Recipe number 2 - wine marinade for pork barbecue with adjika
Ingredients for 1 kg of meat:
1 glass of dry wine
4 tbsp. l. adjiki (spicy)
3 small onions
2 cloves of garlic
1 hour l. salt
2 hours l. spices (mixture of peppers and herbs)
How to cook:
1. Finely chop the onion and garlic.
2. Stir in wine and spices. Add this mixture to the meat and put it in the refrigerator for 6-12 hours.
Recipe number 3 - Armenian marinade from ayran or tan for lamb, pork and chicken
Ingredients for 1 kg of meat:
0.5 l fermented milk drink (tan or ayran)
2 onions
3 cloves of garlic
1 tbsp. l. dry spice mixtures (black pepper, nutmeg, anise, mustard, red pepper, coriander, garlic)
1 hour l. salt
How to cook:
1. Dice the peeled onion. Add the garlic passed through a press.
2. Salt the meat and season with spices.
3. Put the onion mixture into the meat and pour over with tan or ayran. Mix. The marinating time depends on the freshness of the meat. On average, it is 12 to 24 hours.
You certainly did not eat more tender meat! And what a scent!
Recipe No. 4 - strong tea marinade for lamb with a smoked aroma
Ingredients for 1 kg of meat:
2 bags of black tea
1/3 cup apple cider or wine vinegar
1 tbsp. l. salt
1 hour l. black pepper
0.5 tsp l. ground coriander
3 onions
How to cook:
Lamb can simply be soaked in strong tea for 6 hours, then rinsed and pickled in finely chopped onions with spices and vinegar.
Enjoy your meal!
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Thanks for reading to the end!