Red marinade for shish kebab - photo recipe
Red marinade for shish kebabs is prepared according to a specialrecipe and is perfect for almost any type of shish kebab, ranging from pork and beef to chicken. To fish shish kebabs, it is better not to cook such marinade, but any shish kebab from meat with a red marinade will be no worse than traditional. A red wine, a mandatory ingredient in the recipe, will add a slightly spicy slightly sour taste to the meat and make it more tender.
In red wine in small quantities are containedacetic compounds, so the red marinade acts on meat for shish kebab in much the same way as the vinegar-based marinade. The time for marinating depends on the additional ingredients of the recipe: you can pickle the shish kebab in the prepared mixture from a few minutes (about twenty to thirty) to several hours.
The classic recipe for red marinade
- One glass of red dry wine
- Half a glass of vegetable oil (better odorless)
- One medium-sized carrot
- A few cloves of garlic
- Two large bulbs
- Greens to taste - parsley, dill
- Spices to taste - black peppercorns, coriander, basil
Before pickling meat in red wine,you must first prepare all the necessary ingredients. Vegetables - carrots, onions - cut into thin rings or semirings, cloves of garlic are cleaned and finely chopped.
Meat (chicken, pork, beef) chop into large pieces, put in a container for pickling and poured vegetable oil.
Greenery finely chopped, mixed with slicedvegetables and spices in a separate container, pour red wine, mix thoroughly and pour into a container with pieces of meat. We leave to marinate under the closed lid for several hours (ideally - two or three hours will be sufficient).
Salt in the recipe for a red marinade is better notadd - the vinegar compounds contained in the wine can make the meat quite tough, and when salt is added, which helps to extract juices from the meat, it will turn out to be even more dry and hard.
The recipe for the red marinade with vinegar
This recipe includes not only redwine, but also red wine vinegar - as a result, the mixture still intensively affects the meat, and it should not be marinated for long. Best of all, this recipe for red marinade is suitable for hard beef - with its help you can make shish kebab from beef more tender and juicy.
Ingredients for red marinade with vinegar
- One glass of red dry wine
- Half a glass of wine vinegar
- A few spoons of sugar
- One large onion
- A quarter of a spoonful of dry powdered mustard
- Spices to taste: bay leaf, cloves (not more than half a teaspoon), rosemary (half a teaspoon), black peppercorns
The way of preparation of this red marinade is hot: all the ingredients will need not only to mix, but to bring to a boil in a saucepan.
To begin with, in a separate container, mix the redwine and wine vinegar, add a little sugar and dry mustard. Then we thinly cut onions, pour a mixture of wine and vinegar, add spices. The resulting preform for the marinade is poured into a saucepan and on a strong fire bring to a boil. Once the marinade has boiled, it must be removed from the plate, cool and pour the meat (only with a cold marinade!). Marinate meat can be for half an hour-hour.
