What kind of spices are needed for barbecue? Seasoning for barbecue and pork
It’s spring on the calendar, which means it’s time to kick off the kebab season. There are plenty of people who have already gone to their dachas for seasonal work. And what about it? Meat coated with vugilla is useful for these purposes without any doubt.
I’ll teach you the recipes of the classics. Shashlik is most often prepared with pork itself. The food here is delicious and the prices are great. Pork is available, and the meat in it is juicy and tender. Such joy is both at banquets and in the world.
If it’s too early to go out into nature, then take a look here and find out how you can prepare it. Thank you for reading, I hope you will enjoy it and take our recipes, please take note.
Recipes for savory, juicy, tender, classic pork shish kebab.
Classic recipe for shashlik and pork
One of the riddles about shish kebab, and even pork, sounds like musk. Savory, crispy, aromatic with meat. Only such a kebab deserves a lot of compliments.
Ingredients:
- Pig neck - 1.5 kg
- Cybula ripchasta - 2 pcs.
- Ocet - 3 teaspoons
- Spices – 3 tbsp. spoons
- Seal - 0.5 tbsp. spoons
Preparation:
1. First wash the pork, dry it, cut it into portions.
2. Detail the tsibul with pvkilts.
3. Transfer the pork to a shallower bowl. Add cibul, spices, otset 70%, dilute in a glass of water, pour into a bowl. Everything really needs to be made funny. Cover the bowl and refrigerate for at least one year, possibly longer.
4. Place marinated meat on skewers or skewers. Before speaking, at the gratas such shashlik will turn out to be no worse.
5. Place skewers on the vugilla. Lubricate it for 15-20 minutes, turning it over periodically. It is easy to check the readiness of meat by piercing it with a knife, so we are to be clear.
Chop tomatoes with cucumbers, prepare herbs and sauce. Enjoy this juicy kebab in the fresh air, enjoy your appetite!
Pork shashlik - marinade with mayonnaise and mineral water
The juice of the meat is literally in the mouth. Don’t worry too much about the high volume of fat, which melts at high temperatures, which prevents the pieces from drying out. And you can burn calories after such a meal with active games in nature with friends.
Ingredients:
- Pork - 2 kg
- Cybula ripchasta - 7 pcs.
- Mayonnaise - 300 g
- Sil - 2 tbsp. spoons
- Licorice paprika – 4 tbsp. spoons
- Black pepper – 2 teaspoons
- Mineral water with gas - 1 l
Preparation:
1. Wash the pork and dry it with paper towels. Cut into medium size pieces.
2. Remove the hulls from the cibulin, cut into slices, add to the bowl with the meat and mix.
To prevent the fish from stinging your eyes, rub a couple of quills in cold water.
3. Whisk the spices in a bowl: black pepper, licorice, paprika, salt. Add mayonnaise and mix thoroughly.
4. Pour in mineral water and mix again. Cover the dishes with grub butter or a lid, remove from a cold place to marinate for at least 6 years.
5. Thread the marinated pork onto skewers and place on the baked vugilla.
Serve the finished kebab with fresh herbs and vegetables. Juicy meat and enjoy your appetite!
Mustard-hot marinade for shish kebab and pork
The spicy herb on vugilli is so fragrant. For this shish kebab, choose pork shiya for marinating. The marinade includes fresh vegetables, bits of mustard and sauerkraut. The relish will be more satisfying.
Ingredients:
- Pig shia - 1.5 kg
- Cybula ripchasta - 2 pcs.
- Chasnik - 5 cloves
- Tomatoes - 2 pcs.
- Red sweet pepper - 2 pcs.
- Ocet 9% - 4 tbsp. spoons
- Girchytsia - 2 tbsp. spoons
- Oliya - 50 ml
- Strength behind the relish
- Seasoning - for relish
Preparation:
1. Prepare the meat, wash and dry. Cut the fat and veins into portions. Transfer the bowl to a deeper place.
Do not cut off all the fat, otherwise it will add juice.
2. Clean the tsibul and chasnik. Cut the cibul into slices, chop the chasnik finely and place in a bowl.
3. Cut the tomatoes into quarters, core the sweet pepper, and cut into rings. Add to the pork, mix everything, kneading with your hands.
4. Then stir in the spices, I add vikory natural sumish for barbecue, seasoning for grilling. Mix well.
5. Pour in the oil, oct. Add mustard, then mix thoroughly until the skin is coated with marinade.
6. Cover the bowl of meat and place it in the refrigerator to marinate for 4-6 years, preferably set aside overnight.
Before frying, thread the skewers onto skewers and brush onto the vugilla until ready. Have a delicious picnic and enjoy your appetite!
Marinate pork with tomatoes
Cooking shashlik is a whole lot of fun, like a whole ritual. It is most important to pick and marinate the meat correctly, so that the results will please you and all your loved ones. Don't be afraid to try something new, maybe you'll find your perfect recipe.
Ingredients:
- Pork - 1.8 kg
- Cybula ripchasta - 2 pcs.
- Black pepper - 2 teaspoons
- Tomatoes - 200 g
- Sil - 1 tbsp. spoon
Preparation:
1. The first and most important moment in preparing meat. You need to wash it, dry it, cut it into medium-sized pieces. In this case, do not forget to remove the veins, spittle and fat, as it is rich.
2. You need to remove the skin from the tomatoes and cut them into smaller pieces.
To easily remove the skin from the tomatoes, make a criss-like cut in the animal and place it in a pot on one side.
3. Peel the cibulin, cut it into slices, mix it with the squash, we need to crush it so that the cibulin juice has settled. Place the fish with tomatoes in a bowl before the meat.
4. Sift the black pepper, mix with your hands, this way the skin will be coated with marinade. Cover the dishes, put them in the refrigerator to marinate for 6-8 years.
5. When the meat is ready, thread it onto skewers.
6. Grease the kebab evenly on the vugilla while it is smoldering, retaining the heat.
Do not turn the shish kebab often to get the best results.
Everything is ready, you can serve it to the table. Have a fragrant barbecue, have a wonderful weekend and enjoy your appetite!
Marinade with nutmeg peas and lemon juice
You can get a deliciously tender, spicy kebab by first marinating the meat in nutmeg and lemon juice. A delicious snack in nature, bring a lot of hostiles.
Ingredients:
- Pork - 1 kg
- Tsibul chervona - 8 pcs.
- Nutmeg peas - 4 tbsp. spoons
- Juice of one lemon
- Strength behind the relish
- Black pepper chalk - for relish
- Seasoning for pork - 1 tbsp. spoon
Preparation:
1. Remove the shells from the sirloin, cut into rings, and transfer some of it to a deep bowl. Place the sliced pork on top onto the pieces. Whisk together the spices: salt, pepper, nutmeg, seasoning. Mix everything.
2. Then, in a warm bowl, mix another part of the red cibul with the juice of one lemon, which is like smothering the cibul until the juice has dissolved. Transfer the marinade to a bowl and mix thoroughly. Cover the dishes, marinate in a cold place for 6 years or more.
3. Coat the meat on the skewers on the grill until it becomes golden brown. I'll give you a great mood, enjoy your appetite!
Shashlik with pork and dark beer
A simple recipe for marinating meat for barbecue. The aromas at the time of simmering will be divine, just like the kebab itself.
Ingredients:
- Pork - 1.5 kg
- Cybula ripchasta - 2 pcs.
- Chasnik - 4 cloves
- Dark beer - 350 ml
- Strength behind the relish
- Basil - for relish
- Seasoning for meat – 1 teaspoon
- Grill seasoning - 1 teaspoon
Preparation:
1. Wash and dry the meat. Cut into medium pieces.
2. At the bowl of meat, add tsibul, cut into slices, finely chopped chasnik.
3. Add salt, seasoning for grilling and pork, mix vigorously with flour until pressed.
4. Pour dark beer, add dried basil, stir. Cover the bowl, put it in the refrigerator and marinate for 5-6 years.
Basil can be freshly chopped, or chopped just finer.
5. Lubricate the skewers on hot vugilla, periodically turning the skewers.
Cover the surface with pita bread and place the prepared shish kebab on the animal. Serve with fresh vegetables, greens and tomato sauce. Have a great weekend and enjoy your appetite!
Marinade from herbs and mustard
All marinating products are not natural. It will not be difficult for you to prepare this recipe. And the result is more pleasing with aromas that will spread far and wide.
Ingredients:
- Pork - 1 kg
- Strength behind the relish
- Sumish of peppers - for relish
- Grill seasoning – 2 tbsp. spoons
- Mustard granular - 30 g
- Mustard - 30 g
- Chebrets - 5 g
- Rosemary - 5 g
- Oliya - 30 ml
- Cybula ripchasta - 100 g
- Greens - a bunch
Preparation:
1. Remove the fat from the meat, trim the strands and veins. Cut into medium-sized pieces and transfer to a deep bowl.
2. Whisk together the spices and add thyme and rosemary.
3. Then add the original mustard and grains.
4. Pour the rose oil into the bowl, add the greens, cut into rings. Mix everything, cover, set aside in a cold place and marinate for at least 3 years, or more.
5. Thread the marinated meat onto skewers, brush it on the baked vugilla on the grill until the crust is greased and cooked in the middle.
Serve the kebab hot. Good luck and enjoy your appetite!
Video recipe for juice shashlik with white wine
A delicious recipe for a savory meat meal among your family and friends. It’s easy to drink and you can prepare this herb inexpensively. Check it out and watch the video instructions.
Have a delicious one!
A great herbal weekend is ahead of us, I encourage you to spend it not only with grist, but also deliciously with a meat snack.
Good weather, juiced meat and wonderful company!
Shashlik and pork is a vegetable herb for herb saints, especially on a picnic. To do this, you will need to add or prepare the seasoning yourself; you can add it later and save the seasoning in a dry, cool place in a container with a lid that closes tightly. Do not add greens to the seasoning, but chasnik chalk, chameleon paprika and a couple of pinches of red hot pepper will be traditional. Rosemary and thyme should not be soaked, because their aroma will overwhelm all the flavor of the meat - such spices are best suited for yoke and lamb.
stock
For 1 kg of pork you will need: 
- 2 tbsp. l. dried chasnik
- 1 tsp. Melena dried paprika
- 2–3 pinches of red hot pepper
- 1 tsp. salts
- 0.5 tsp. ground black pepper
Preparation
1. Drying chasnik (can be added or chalked) is poured into the cleaning bowl.
2. Add some chopped paprika to the bowl – taste it thoroughly for relish, as there may be a little bitterness in it. The spice tastes sweet.
3. Dodamo sil. You can choose iodine, Himalayan, etc.
4. Gently chalk the red hot pepper - just a couple of pinches, so as to enhance the flavor of the meat, without adding too much bitterness. If children enjoy shish kebab, do not add hot pepper.
5. Add the remaining chalked black pepper. It’s even better to pickle the peppercorns, then the aroma of the seasoning will be brighter.
For the cob, wash the meat with running water and dry it with a towel. Who knows who got their paws before you, and there is absolutely no need for a vologist in Marinivtsi. If you buy meat at the early Vranza market, marinate it immediately following this recipe, then in the evening you can safely turn it on the grill!
We parted with the meat until we talked about how much more delicious the lamb would be, and I drank from it more than once and, always, became firmer. I had a chance to prepare shish kebab for the Turkish partnership, and they bought the meat for me themselves. Yak bulo mo. Zdivuvannya, that the stinks were spitting out pieces of meat from the mouth of the mouth in others! The lamb bula is marinated according to the recipe itself! To those dear and honorable guests, I still want to serve you fresh lamb!
In this manner, we cut the meat on a cross-section of 3-4 cm wide, then cut it into small pieces, removing the bar and tendon. Don’t drink too much of the lard, as this will add some juice. After good training, you can end up with a difference of two to five grams! For lean lamb, it is recommended to add tail fat between the meat. Let’s leave this topic for lamb lovers.
Now the ingredients for marinating are the whole secret of my herb. Let's say, let's say, 3-4 kilograms. The main system for marinating meat is not about what ingredients are placed there, but it is important to put them in what order!
1. Sil (approximately 4-5 tsp). The relish, I’ll say right away, is different for everyone, I don’t particularly add salt to anything on the table, even eggs and tomatoes. Two chemical warehouses, sodium and chlorine, which add up to strength, do not give anything good for the body, and the brushes are sealed until arthrosis. Let’s not talk about those that salt is simply necessary, it’s impossible to do without it, etc. And the axis of under-salted kebab will be even incomprehensible, because it needs to be well-salted and properly salted.
2. Black pepper and, I’ll especially add, GREAT chalk, as in the picture. I saw Zhodny with a pepper shaker! Better yet, crush the peas with the flat of a knife and then cut the bits into a bowl. If you chew meat, then these grains will give you a delicious taste. How much? 15 - 20 peas! You want more, it’s not for everyone! Before speaking, black pepper is even worse for the body! Do you know a pot of pepper for a cold? So, it’s not the burner that gives the strange reaction, but the black pepper itself!
3. Coriander. Vona and – cilantro. I think you know the name. I'm starting to eat again - how much? I respect that 15-20 peas will be enough. They need to be put in a mortar, lightly lubricated. May already be sold and chalked. Ale, this time, I can, and I repeat, overdo it with seasonings - I CANNOT! Otherwise, you don’t miss the true taste of meat. If coriander is already chalked: a little more than half a tsp. Or rather, it will be like in the photograph. I’m wondering how to marinate kebab with green cilantro, but in order to please you, you need to check it yourself. I don’t know if I haven’t cooked it yet, but I want it to be more flavorful, as soon as I get the chance, I’ll try to marinate it like this.
4. Basil. I have wine in a jar, dry. Sold in all stores. Take as much as you can and chopped coriander. The size of a teaspoon is 1/2, maybe a little more! This grass does not have such a sharp and pungent relish.
5. Chebrets. This is Thyme. One of the Asian seasonings, in which greens are mixed with thyme in a dried form. In small quantities, vegetables and meats are well complemented, as well as various salads. Vikoristan thyme is reminiscent of ancient Greece, symbolizing smileyness. Roman soldiers bathed in water infused with thyme to gain strength, energy and courage. At Srednyovicha, the girls embroidered a thyme on their faces’ scarves for the holiday. How much? For a kilogram - one or two pinches, rubbing the bits with your fingers.
6. Zira, there’s Zra, there’s Kumin. Don't get confused by the kmin chi crop. Such speeches will not go to the barbecue. Make jokes in stores, with friends and it will pay off for you! I don’t get it from Nimechchini stores, but from Russian stores for sure! How big is it? A very specific seasoning will contain a little less than half a teaspoon. Zira is very specific in taste, so be careful in its quantity. Zira is very similar to a crepe, don’t get confused!
7. Bay leaf, a bunch of pieces. Don't let the thread break into fragments when mixing. When you put the meat on skewers, mark it, just remove the meat. Yogo don't eat!
8. Red pepper, paprika. Ground, sweet. You can use a teaspoon without a glass. The wine will give a little of the required aroma and a garnish color during the lubricating hour. Would you like to add a state document? One clove of crushed chasnik, add hot capsicum, but I’m ahead of the curve, so the taste of the meat can be greatly interrupted, I think you don’t need this, even if you wanted a regular kebab, isn’t it?
9. Cybula ripchasta. Cooked in two ways: cibulini, which is different - for meat, more for cibulin - for a snack. At the beginning there are usually large cibulins and even ringlets. The rings need to be strengthened one way at a time. We carefully sort it out and fold it into rings, and mix everything else with the meat. Eat kebab with rings! And not just any kind of tails or tails cut abyak. Aesthetic culture and neatness may be present in the first place! Approximately 5-6 cibulin should be added. How to write deeds that are 1:1, it will be rich, just write correctly so that you won’t get rid of it. For easier handling, in another way, you can pass the masa through a meat grinder, and then squeeze the masa through cheesecloth. This way I peel it even more easily and there is no need to bother with the exits from the cibul. It’s even easier to pass it through a juice download, it will be more practical, but there will be more trouble with the device. The next day you can sprinkle the cybula ring with honey, dilute it with water and sprinkle it with red or black pepper, as appropriate!
10. Oliya sonyashnikova, do not confuse with olive olive, 5-6 tablespoons. Well, well, V, you’re absolutely not finished, you’re Sonyashnikov’s oliya! Find out for yourself that you threw the meat into the frying pan, without any oil. I, no matter what kind of non-burning frying pan you have, if the meat would just burn more easily. This is what appears in the pictures of other barbecue makers, where you have to wash off the charred edges, and you need to chew them, because they will spit out unsightly and simply not handy. Add oil after all the ingredients have been mixed and added in the same order as written.
This is what the meat looks like, smeared in the picture: a. marinated without oil;
b. the chicken had to be finely chopped and they didn’t clean it all up;
V. This is the meat that comes from the neck,
light rye color, does not change its shape after marinating and does not lack a juicy relish. What about zgoriv yak? Can khiba be called shashlik?
11. And now, having put everything that is written above into the meat, passing it between the fingers, we begin to mix everything well, adding no less important and, I’ll say, an effective product, which is LEMON. Grind half a good-sized lemon. Just be careful, only add it until everything is already mixed with seasonings and oil. When you eat lemon on clean meat, it will immediately become a “stake”, as after it’s finished, it’s simply not suitable for shish kebab.
Then you can pour the grease over the shish kebab.
12. A quarter or a half of natural pomegranate juice will give you even more compliments and an even more reliable answer to your recipe! Pomegranate, during the summer time, you are unlikely to find it here, and there is no better supply of juices in the store. We have tried a lot to show that the pomegranate is not lying there. So we will cancel your experiment until late autumn.
Mix everything carefully and cover it tightly in a saucepan, pressing the animal to approximately the same diameter with a plate. It’s important from above and so we’ll leave it until tomorrow. If I guessed that the meat was fresher, it would marinate all day. Mix everything, now enjoying the smell that comes from the meat. You can lick it or taste it, there’s no more terrible meat in it now.
And the axis may look fresher, softer, more vigorous, marinated meat. You can immediately taste it like rotten meat. Tip: Trade with a butcher to find out what days he is slaughtered. Vinyatkovy has a bad temper, because you are busy with this. I’ll give some respect now to the barbecue. You must comply with certain parameters. The best quality is made of stainless steel, which is what your walls will be made of. This will help you save heat and lubricate the edges.
And you don’t need to starve yourself, you’ll have shish kebab on the tseglin and here on the hanging lancets.
My barbecue looks like this: the bottom is 60 cm, the height is 15 (from the grate) and the width is 22 cm. The main problem for those who work on the barbecue is that there are a lot of children to blame. Let more than a quarter of the bottom of the grill be completely drained, otherwise it will be completely covered. You will notice that the meat will simply brown and spread throughout the entire area. And the smut, which is not to be burned under the fire, where the meat will immediately take the smoked color and spend, we need the relish. Do you want to eat soot??? I am not! Smoked meat is a completely different topic and in this case it will simply not be compatible.
This grill is for a small company or a trip to nature. At the moment, the photo shows the testing of a new barbecue. Now, if already nd. Back and the meat is eaten, I can say with success that the wine test did not pass 100% and now there are some shortcomings: along the edge of the pitless bottom, after I opened the door, after five centimeters and now everything is miraculous! So, there was no longer a damper for the blower, he had to clean up the meat from that place, de grati, my brewer said that he should correct it on the right.
Also, don’t worry about the fact that the meat must be lubricated in a good bake all hour, turning and, every time, it is not necessary to be covered in half-meat tongues. Don’t let the vugill burn out well, fan the populus, and then work in the best way possible in this mission - grease the kebab! This is the fault of the nobility of the kozhen, who spoils themselves, the kebab-maker!
Order from the grill and all my marinated and grilled on skewers of relish! Everything is very handy and practical! Good lamb: be especially respectful! As soon as you re-grease it, the meat will turn into dry and stale balls. Garne, the meat is freshly cooked shvidko, finish with a little bit of khvilin. Women especially need to learn one truth, because... stinks often wander from lubricated meat to blood, so they ask for more lubricant. If you want the meat is already completely ready.
And I will also reveal my tradition to everyone. When the vugilla flares up, I will lubricate just one stick first. For the success of my entry, I will pour some hot red wine and appreciate the richness of the future shish kebab. I’ll let the guests try it, although not all of them, who have irritated them to the brink. And then it went - it went!
I, especially, had episodes that close friends, one of them a butcher for light, spent time every hour. And after seeing 5-6 sticks, he said that he had never had such a kebab before! Now, before speaking, it marinates just like that!
You don't need to bother with meter-long skewers. By the time you reach the remaining piece, it will already be cold. In another way, waving a “sword” at the table, eating some tasty kebab, you can knock out a good friend’s eye. And what a miracle it is to have kebab straight from the skewer, as long as it’s still hot. At this point I use my short, 37 cm thick, skewers. Since you have only 20 of them, that means you don’t have any friends, and you can’t call anyone when visiting. Place the meat on the skewers until the remaining strip is left. Or you say like this: “Hey, Vovan, come on, finish it, give me the skewer, I need to grease Kolka!”
I have 90-100 of them, they don’t rust, they don’t ask for meat to be boiled on them, and they’re all worn out. And when I go to nature, I take all the meat already on skewers or even on skewers. In a special container, severe comas are prevented. I put marinated meat on skewers only myself and only at home. With the work of my ladies, I don’t turbo, since I’ve already taken hold of the right, then I’ll bring it to the end. I don’t want to describe our sweet and wonderful situation, but the meat is not guilty of spinning on skewers or hanging up to the very edge.
If there is a question about the size of the sticks, then at the end of the day, or better yet, take another, fresh, hot stick, then I will plant 5-6 sticks. For dear ladies, one skewer is enough, she would like to try another, but with great skewers she is afraid that she won’t get stuck. Due to my size, you can calmly regulate the quantity of kebab you eat. Aje mi not in the stone century of the mammoth, what to spin, but on zmaganni: “Who is more alive!” I want, with a hot barbecue, I just know about the diet! And already two or three skewers, your lady can be satisfied again!
I feel like I’m having a bad life again. The day dragged on with all sorts of things, it was late evening, a sauna and, apparently, a barbecue. One lady from her native stake was already bored, like, for nothing, marveling at such a dish!? In her youth she knew the rules of the kitchen, looked after her figure, and she herself, among others, forged three sticks and forged another cup of beer!!!
Remaining mindful and important: always seat guests at the table, don’t forget to miss one glass of salad. Eagerly walking around the grill, everyone has to sit at the table! Don’t let your nose suck in what you’re cooking there. Your place is nothing but fire! The axis is here and start serving them your kebab!
Shashlik must not be eaten hot! And if you serve barbecue, don’t let it go without barbecue. For snacks, for starters: pickles, cucumbers, tomatoes, squash. Sweet pepper, black olives, tsybula, dark bread and, of course, garna! There is no need for hot manti and pies, even if you only serve shish kebab!
I don’t know where they’ll kiss you next, but you’ll definitely be the first kebab-maker in the village! This is what a first skewer looks like, so it can be greased, lubricated and not hot in the hot fire. What a joy it is to run, but just marvel! If there is a drop of fire, then this drop will immediately burn without fire, and at the bottom of the barbecue with the least ventilation this will not happen.
You'll notice that all the batches of kebab I greased look pretty much the same, and so will you, I'm so happy about it!
And the first party is over there, the people are waiting, everything is poured, just serve it!
And this is what the lamb looks like: amazingly blush and just melts in your mouth. This is the same meat that you boiled on another little one in the mountains. What served as a pickle? It is impossible to say this, since all skin ingredients have been extracted from this product. And you know that the first baby may soon become a breast, but the lesson from which you are taking away is the most correct one! In this case, as you understand, there is simply no way to get mercy.
Try my recipe, you might like this herb too! Aje slinky, are they leaking???
PS: as one wise person said: “We live in this world not to eat, but to live!”
Shashlik is a very popular and delicious food. Wine can be made from various meats. There is importance in culinary processes. And depending on these factors, other seasonings are carefully selected.
Specifics of choice
Seasoning for barbecue needs to be selected wisely.
It is important to adhere to the following criteria:
- Purchasing spices for seasonings can be obtained from reliable retail outlets. Zhodnikh pridban na vaga. Their packaging must be sealed. There is such a great abundance of barberries, savory additives and other savory elements in them.
- The aroma of all seasonings is stronger than that of their smaller counterparts. When the ingredients are refined, the ether is quickly evaporated from them. It’s better to buy ready-made options and refine them yourself. You can use equipment for this purpose, for example, a blender.
- Intense taste and strong aroma of the freshest spices. Rich spices add 4 rokas, and melenia – 2 rokas. It is recommended to add seasonings until combined as much as possible.
- To preserve spices, airtight packaging is used to prevent loss of flavor. The best option is a glass jar with a tightly screwed lid.
Spices for barbecue are subject to discord among authorities. Actions open step by step, requiring a thermal influx. You can use it to create a marinade. Others quickly spend their nuts. It’s logical to add seasonings before the kebab is already cooked. Mainly whole spiced herbs.
This seems to be the norm. And there is a lot of spices with rich savory powers and an aroma that cannot be placed in one herb.
The choice of spices for all seasonings depends on the type of meat.
The basis of shashlik is pork
If you plan to spice it up with pork, then it’s wise to combine all the variations of pepper before making the kebab.
When cooking kebab on vugilla, do not use the following options:
- yalivets (only berries),
- kmin,
- marjoram,
- chebrets.
The first two options on the list give the herb a special aroma. In the remaining two, the aroma appears gradually.
If you want meat with chewy hues and pleasant sourness, add curry or turmeric in very small doses.
If you want to create a culinary masterpiece with a delicate aroma, try shavliya. This must be added after lubrication is completed. It is permissible to use it for seasoning, which is served before the already cooked kebab. Coriander is also good for these purposes.
The taste of lubricated pork meat is miraculously brought out by the chasnik, but only in modest proportions. Before the next hour of greasing, add ginger and nutmeg.
Another good option is the root of the chron. Season the meat once the meat is ready. The most distant from sauces based on this is “Hrenoder”. Its ingredients are also chasnik and tomato.
The base is lamb
Lamb has a specific smell. I head to seasonings before it – neutralization of any odor.
The best thing about this plan is these spicy herbs:
- rosemary,
- parsley,
- crepe,
- chebrets,
- mint.
The stench is immediately added to the marinade. You can season your prepared herbs with them.
Once the lamb is spread on the vugilla, its sizzling aroma can be infused with dried barberries, lemon and orange zest. Often, a few specks of citrus juice accumulate directly into the marinade.
You can enhance the specific smell with an additional combination of the following spices: chasnik + rosemary + almond
The classics for this kind of shish kebab are turmeric, grain mustard and coriander.
It is also possible to add respect to hops-suneli in tandem with adjika.
Effective and so sumish: cloves + ginger + rosemary. The stench does not lose its aroma when exposed to extreme high temperatures.
The basis is yalovichina
This meat is tough. Until then, we need seasonings to soften and enhance the savory fruits. Here the leader is ginger. Wine gives freshness to the meat and adds less original taste. For which purpose is grain mustard suitable?
You can also work in tandem with ginger and tarragon (tarragon). This way the taste and aroma of the barbecue is refreshed. It’s important to calmly stop such a wind blowing peacefully.
The taste of greased veal is wonderful and without any additives. And many gourmets appreciate the spices they eat. Additional options with more subtle relish. The greatest variation in this plan is the combination of black and hot peppers. The sauce is created on the base.
It is not good to add curry, hops-suneli or paprika to the marinade. Ale, there is no need to hang out with them.
Provencal herbs are suitable for imparting a subtle unique taste to the yowl.
The basis is the trigger
Chicken kebab can be enjoyed with the following seasonings:
- cinnamon,
- turmeric,
- orange zest.
Before the prepared herb, you can add rare curry. Dry curry is suitable for marinade.
Before adding seasonings, you can add cardamom and savory to the combination. Every day, kebab with chicken brings out freshness and spiciness.
The following sauces are considered classic here:
- orange,
- ginger,
- This is their combination.
The aroma and savory characteristics of such a kebab are miraculously complemented by coriander and chasnik, cardamom and turmeric.
When the shish kebab is smeared on the vugilla, the chasnik imparts an infused aroma.
You can make a sauce for this herb from dried and fresh herbs. You can add crepe, parsley, basil or rosemary.
Often season this kebab with chalked paprika
You can create a warehouse of the following ingredients: thyme, nutmeg and tarragon. The wine perfectly matches the aroma and savory characteristics of chicken kebab. Suitable for marinade.
What kind of dried spices should be used for such a kebab? Which aspect is optimal:
- powders: chasnik and ginger,
- greenery,
- horseradish
Seasonings, made with your own hands, are tasty and nutritious, just like store-bought counterparts. They can always enjoy unique tastes and aromas.
If you want to do business, you can season it with respect. There is more to be said about them.
Knorr seasoning
Yaku seasoning in the store is optimal for vikoristovat for shashlik and chicken? Speech from specialists – Knorr.
If you want to have flavorings, they are still very expensive. Reasons:
- Allows you to add a luxurious taste to the product.
- There is a very short marinating interval.
If you marinate the chicken for 20-30 minutes, the resulting herb will be even more delicious.
About the “Enchanted Tree”
Seasoning “Enchanted Tree” was highly valued by the Radians. They were brought from today to the Caucasus. It was easy to get by, but it was even more popular. She hasn’t lost her popularity and status.
These are the advantages:
- Absolutely natural. Whatever the herb is, it takes away the subtle taste. Here you can be a gentleman, a guest or a baker.
- Versatility. This miracle is eaten with all sorts of meat, vegetables and grain crops. Ideal for first and other herbs.
- Often the brewer offers a recipe on the package.
- The term for saving packaging is 2 terms.
- Availability of EAC sign. This is a guarantee of food safety.
This seasoning can be added to marinades and already prepared kebabs.
At home, it is often used to season minced meat. Here it is also important to adhere to the norms. It is not advisable to place more than 5 grams per serving.
Caucasian food
It’s no secret that in the Caucasus, kebabs are prepared with special passion. And in any Caucasian kebab shop, they try to infuse their kebab with the greatest possible relish. For this there is a delicious unique recipe, as well as additional options - seasoning and sauce.
For the butt, the Virmen recipe for kebab sauce was used
This sauce is made with the following ingredients:
- Tomato paste. One jar required.
- One bunch of coriander.
- A bottle of water.
- Bunch of basil.
- Head to the chasnik.
- 50-60 g cibul.
- A teaspoon of salt.
- I press black pepper (chalked).
Action algorithm:
- Tomato paste is separated with water. Place on the middle fire. You need to check for boiling.
- To this warehouse the cibula, chasnik, basil, coriander are mixed together.
- 5 hvilina is done sumish to cook. Then he gets out of the fire.
- Once it reaches the surface, prepare the sauce.
With chicory
Chicory seasoning is considered to be more natural than other store-bought analogues. I also want to take revenge on barvniki and podsilyuvachi.
These are the advantages:
- Rich spectrum of herbs. This enhances the aroma of the kebab.
- Chi does not burn during the lubricating process.
- Gives the herbs the original taste.
- Versatility. Similar to kebabs that are prepared on the street and in nature, and for home-cooked herbs.
It is necessary to handle vicorism carefully. It also contains salt and pepper. The smallest amount of milk, and your grass will be over-salted.
She also has a special pepper. Tse melenii chili. Nowadays, shish kebab becomes more gosmetim and exotic for its relish.
It is also necessary to ensure the presence of this seasoning in the clock. It also makes it easier to marinate a lot of kebabs, as well as the pork option. It’s also better to marinate it in lemon sauce.
Chicory is ideal for preparing vegetable shish kebab. It’s wonderful to get to the baked mint with tomatoes. A wonderful meal with rice and lamb ribs.
You need to mix up the seasoning all at once, the whole packet. The fragments, when stored, extinguish external odors and become rotten.
I fly, our dear readers. Spring is around the corner, the first warm days have arrived, and it’s time to grease the kebabs with pork. So it seems: to open up the kebab season. Shashlik is a marvelous pastry, with very tasty meat. Rich, smoky to add a piquant relish to the meat. So, don’t cook it with the oven.
Today we’ll talk about the classic maizhe. Traditionally, kebab is prepared with pork. Meat is not expensive, when you juice it, it’s not expensive. With such grass one can once again bring joy to one’s homeland and friends.
And a bunch of awkward tricks that the nobility are talking about. The kebab will turn out wonderful. Today we’ll talk about it for a little while.
So in the last article we already talked about juice recipes, you can read, there is one naughty recipe that you can use to make the driest meat juicy and juicy:
Well, now let’s get started and look at the recipe that has been prepared for a long time and often, savory kebabs and pork.
Subtle preparation and cooking.
Meat for barbecue.
If you are talking about pork, then the best way is to vikoristovuvat our chi shiya. Mi zazvichay beremo oshiyok. First of all, you need to select freshly chilled meat. If necessary, you can remove the spilt and any remaining fat. Don’t remove too much fat, it adds juiciness to the meat.
How to cut meat for shish kebab.
It is best to cut the pork into square pieces 3-5 cm wide. If you cut the meat finely, it will be dry. If the meat is in large pieces, then in the middle you will lose sirim.
We are preparing vugilla for barbecue.
Kebabs cooked on the firewood of fruit trees are especially fragrant. You can also prepare a wonderful shish kebab on basic vugilla. If you don't buy vugilla, you can make a lot of money from birch firewood. The stench gives more sinter and does not smoke as much.
If you have a barbecue, then everything is very simple. If there is no barbecue, it is necessary to show diligence and a little effort to organize a place for preparing barbecue. You can light fire just in the ground.
If you want to prepare a small portion of shish kebab, then you need to prepare a place to better save heat from the heat. You can make something similar to a barbecue using a purpose or available materials. You can dig a small straight hole and dig a lot of water in it. In this case, it is important to remember that in order for the wood to burn out, jelly is to be found at the bottom of the holes. For this purpose, there is either side access for the firewood, or we store the firewood using a rack.
How to grease the kebab.
- Do not turn the meat too often, as it may become dry. Just turn the meat over first. It won't be as much as it comes out, but it'll be smearable just like before.
- Periodically sprinkle the meat with excess marinade, diluted with water, wine, beer... so the meat does not become over-greased and preserves its juiciness.
- Do not allow half of the meat to appear, otherwise the meat will burn.
- If there is not enough heat, ignite the voguilla or lightly fluff it up (half-heat is not allowed). Qiu procedure is better than tidying up the skewer from the fire beforehand.
- The readiness of the meat can be checked in the following ways: by cutting the largest piece of meat, it will be visible from now on; We pierce the meat with a knife, as soon as the meat is soft, then it’s ready (again, we have a lot of respect for the color of the juice).
- You can check the temperature during the heat by rubbing your hand over the vugillas where you plan to grease the meat.
A few words about the marinade for shish kebab.
Today we marinate shish kebab at tsibulya. Tsibulya zdatna miracle rosem'yakshuvati meat. In addition to the described technology, you can also use some of the following variations:
- We marinate the meat in tsibul juice. This method of marinating gives a miraculous result, but it is not always possible to obtain the juice of the cibul.
- We grind the tsibul using a meat grinder, blender or grater and marinate the meat in this mixture. The meat marinates wonderfully. All the cibul has the ability to caramelize, and if you leave the pieces of meat in the cibul “butter”, it will quickly burn. I decided to tell you one thing I know - simmer the meat in dry wine before cooking.
- If you need a very quick result, then you can follow the recipe described below and add sparkling mineral water to the meat with the cream of cibulette and spices.
Classic: kebab and pork.
This recipe, add some extensions, if we can get the best results, we’ll describe it first. It’s easy to finish cooking, it takes time to marinate, or better yet, start in the evening so that you can cook kebabs the next day.
Ingredients:
- Pork stripe - 1.5 kg;
- Tsibul ripchasta - 500 g.
For the marinade:
- Cybula ripchasta - 1 kg;
- Sil - 2 tsp;
- Black chalk pepper – 0.5 tsp.
For shish kebab and pork, the best choice is nasheyok chi shiyu. We cut the meat into even strips with a width of sides 3-5 cm. Behind the meatballs, small cuts can be made or punctures through the fibers, but this is not a binding procedure.
Peel the fish and cut it into large rings or slices.
Part of the tsibula can be spared for stringing on skewers.
Place the meat, beef and spices in a suitable container. For the eggplant, you can add any spices or seasonings to suit your taste.
Mix the meat and cabbage well. You need to mix the meat with the cybul until the cybul does not become soft and there is no dark color. The juice of the cibul is better for this.
The mixing process can be carried out for 10 to 20 minutes.
The meat is tamped with cybul to its full capacity and then marinated, ideally for the whole night.
If you need to speed up the marinating process, you can pour highly carbonated mineral water over the meat, so the meat will be ready in 1-2 years.
Krok 6
The meat can be skewered into fibers on skewers in a clean form, or you can garnish it with zibula, tomatoes, bell peppers, eggplants, zucchini, potatoes or other vegetables for your taste.
The meat is smeared with the tsibule, and the tsibula is not marinated, but fresh.
The marinated cibul has already lost all its juice to the meat, and its appearance is not even marketable, so we cut the fresh cibul into rings.
Then we string the meat pieces and rings of the tsibula onto the skewers.
Large pieces of meat are strung on the center of the skewer, trimming along the edges.
It is necessary to prepare all the skewers, first sending them to the fire.
We check the temperature above the dough with our hands and place the skewers over the vugillas.
Important! It's good to burn the lot so that it doesn't burn, otherwise the kebab will burn.
In the world of cooking meat, it is necessary to turn the skewers.
This should not be done very often, otherwise the meat will come out dry. During the cooking process, the meat must be periodically sprinkled with excess marinade, diluted with water, wine or beer.
We monitor the temperature above the vugillas. If necessary, you can lower or raise the skewer/grill. Since it is not possible to adjust the height of the skewers, the skewers can be left standing if necessary by either lightly sprinkling with water or stirring them and fluffing them up.
The readiness of kebabs can be checked in a number of ways:
- You can cut the largest piece and check the color of the juice, you may be clear.
“You can pierce the meat with a knife, just like there’s meat, and then you’re ready to cook the barbecue.”
The shish kebab is served hot, having first removed it from the skewers. Before the meat, serve the best bread, sauce and lots of greens, enjoy your appetite!
Pork kebabs with a very tasty recipe (video).
Axis garne video, how to make shish kebab, which will turn out very tasty. Plus there are a lot of secrets about how to make a truly delicious kebab. Marvel:
Wholesale marinade for shish kebab and pork with mustard.
The spicy herb on vugilli is so fragrant. For this shish kebab, choose pork shiya for marinating. The marinade includes fresh vegetables, bits of mustard and sauerkraut. The relish will be more satisfying.
We need:
- Pork shia – 1.5 kg;
- Cybula ripchasta - 2 pcs;
- Chasnik – 5 cloves;
- Tomatoes – 2 pcs;
- Red sweet pepper – 2 pcs;
- Ocet 9% – 4 tbsp. spoons;
- Girchytsia – 2 tbsp. spoons;
- Oliya - 50 ml;
- Strength behind the relish;
- Seasoning to taste.
Prepare the meat, wash and dry. Cut the fat and veins into portions. Transfer the bowl to a deeper place.
Do not cut off all the fat, otherwise it will add juice.
Clean the tsibul and the clock. Cut the cibul into slices, chop the chasnik finely and place in a bowl.
Cut the tomatoes into quarters, core the sweet pepper, and cut into rings. Add to the pork, mix everything, kneading with your hands.
Then stir in the spices, I add natural vikory sumish for barbecue, seasoning for grilling. Mix well.
Pour in olive oil. Add mustard, then mix thoroughly until the skin is coated with marinade.
You need to cover the bowl of meat and place it in the refrigerator to marinate for 4-6 years, preferably set aside overnight.
Before frying, string the skewers onto skewers and brush onto the vugilla until ready. Have a delicious picnic and enjoy your appetite!
Pork skewers and beer marinade.
Pork kebabs, or rather brisket, are for those who love fatty kebabs with a lot of greased lard. Fatty meat does not require a special marinade to soften it, so beer plays the role of a flavoring agent in this recipe. Lard marinated in beer comes out more aromatic, with the relish of hops.
Get ready to finish everything quickly, spend about 3:00.
Ingredients:
- Pork brisket - 600 g;
- Cybula ripchasta - 2 pcs;
- Light beer – 0.5 bottles;
- Strength behind the relish;
- Pepper until relished;
- Spices to taste.
Cut the meat into pieces, cut the tsibul into thick stakes. Eat everything in a container, add salt and pepper until it tastes good, stir, rub the spices into the meat.
Fill with cold beer and leave for 1 year.
Thread the meat from the tsibule on skewers.
Brush the shish kebab and pork belly over the medium-hot vugilla until crusty.
Fatty shish kebab must always be served hot, cold wine will lose its savory taste, and it turns out that not everyone likes lard. Therefore, if such a kebab with pork belly is cooled, it can easily be heated in a micro-oven. Serve pork shashlik best with vegetables, slices of citrus fruits and herbs.
Incredible marinade for shashlik and pork with matsoni (kefiri) (video).
We prepared kebabs and pork for this recipe as shown in the video. For those who can’t get enough matsoni, like us, we tried it first with kefir. It’s just so delicious, so everyone should try it.
Marinade with nutmeg peas and lemon juice.
You can get extremely tender, spicy pork skewers by first marinating the meat in nutmeg and lemon juice. A delicious snack in nature, bring a lot of hostiles.
We need:
- Pork – 1 kg;
- Tsibul chervona - 8 pcs;
- Nutmeg peas – 4 tbsp. spoons;
- juice of one lemon;
- Strength behind the relish;
- Black pepper chalk - for relish;
- Seasoning for pork - 1 tbsp. spoons.
Cut the zucchini into rings and place the portion in a deep bowl. Place the sliced pork on top onto the pieces. Whisk together the spices: salt, pepper, nutmeg, seasoning. Mix everything.
Then, in a warm bowl, mix another part of the red cibul with the juice of one lemon, then press the cibul until the juice has reduced. Transfer the marinade to a bowl and mix thoroughly. Cover the dishes, marinate in a cold place for 6 years or more.
Coat the meat on the skewers on the grill until it becomes crispy. I'll give you a great mood, enjoy your appetite!
That's all we have, write your thoughts in the comments. Also come join us Odnoklassniki and support us on our channel Yandex.Zen. Everything is still up and running in new issues.
Pork kebabs: the best recipes from juicy and lower meat. updated: Kviten 25, 2018 by: Subotin Pavlo
Vantaged...