10 best and original recipes for barbecue marinads. The best recipes for wine, beer, lemon, onion, tomato and honey marinade for barbecue: Description

The marinade is the main basis of properly cooked and tasty meat. Imployed by many ingredients, the meat absorbs the best tastes and smells, becomes soft and juicy after frying. In addition, the marinade is able to give the meat a special unique taste and make it an exquisite dish.

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The warm season literally “drives out” people to the street and provides them with a gorgeous opportunity to regularly prepare dishes on open fire and coals: barbecue, barbecue, grill.

It is prepared from pork (it is best to choose shakes, since it is more juicy and fat than other types of meat), chicken, lamb, beef and even fish.

The marinade is the basis of the whole dish. If it is scarce or alcohol or it simply will not be - the barbecue promises to turn out simply unsuccessful.

How to marry barbecue so that the meat turns out to be tasty and juicy? Onion marinades

There are many diverse and original marinades for barbecue and everything complements one most important ingredient - ordinary onions. This vegetable is able to envelop the meat with its spicy aroma and emphasize all its best taste.

Onion marinade for barbecue: recipe

There are several options for pickling meat for barbecue using onions:

The first way.

For this, about 1 kilogram of onions for 3 kilograms of meat will come in handy.
The onion is cleaned of the husk and cut into large rings. All rings need to be disassembled.
The meat is washed, cut into characteristic large pieces, folded in a kitchen pelvis.
It is sprinkled with salt in the amount of 1 teaspoon per 1 kg of meat and a bag of 10 g of black pepper.
The whole mass is thoroughly mixed with hands.
After that, onion rings are poured into the same dishes. Now you should try and mix the meat with onions with strong grasping movements, not afraid to squeeze out of the last juice.
Mixing will evenly distribute the meat and onion in the bowl. Let the meat in this state stand for 30-40 minutes.
After that, pour all the meat with a half -liter bottle of clean spent water.
Such a meat should still stand in the refrigerator and only then roast.
Onion rings can be strung on skewer with meat.

The second method.

For three kilograms of meat, about a kilogram of onions will come in handy.
It must be cleaned of husk and cut into slices.
All slices are folded into the blender bowl and interrupted to the state of thick water.
The meat is cut into large pieces, salted at the rate of 1 teaspoon per 1 kg of meat and flexes with black pepper of 10 g per 3 kg of meat in the kitchen pelvis.
After that, pour about half a glass of vegetable oil over meat and mix the meat very thoroughly.
The resulting onion juice is completely poured over the meat, it must be thoroughly mixed with meat so that it covers every piece.
Such a barbecue is very fragrant, not a bit is not sharp and very juicy, but also has a rosy gold crust.

Video: "Pork kebab in the onion marinade"

Tomato marinade for barbecue from tomato paste: recipe

Meat is exactly the product that goes well with tomatoes. Tomato sourness gently emphasizes and makes a tender fat taste more tender and gives a beautiful combination together. You can marinate the barbecue in tomato paste or ketchup.

The tomato marinade is also perfect for beef. It is best to use clipping on a barbecue barbecue, it gives a delicate taste and is much juicier than other types of meat.

How to marin the barbecue in the marinade prepared from tomato paste or ketchup?

Preparation of tomato marinade for barbecue at one kilogram of meat:

Meat -choose absolutely any meat (fat or lean), 1 kilogram. Wash it under running water, cut into large pieces of at least 5 cm. Fold the meat in a plastic or glass dish, where it is seasoned with salt 1 tsp with black pepper to taste or take pepper 1 tsp.
Onion -you will come in handy for about 5 on medium -sized onions, which should be cleaned of husk and cut with rings. The rings should not be too large, but they also cannot be small. Spread the onion on top of the meat.
Tomato paste (can be replaced with ketchup, but then increase its number two to three times)-no more than 3 tablespoons of pasta, which must be slightly diluted with water to a liquid state (1/2 cup of water is enough). The resulting tomato sauce should be poured into meat with onions.
Wine -in this recipe, it is best to use 100 grams of white dry wine, which should also be poured into meat
Lemon-1 piece, it is necessary to squeeze the juice from it directly to the meat. Choose for the largest lemon.
Spices -in the end, throw several peas of fragrant pepper and a couple of laurel leaves over the meat. All ingredients should be mixed with strong grasping movements straight into the dishes.
Leave the marinade At least 6 hours for impregnation and saturation.

Such a barbecue should be fried directly with onion rings in moderate heat and not forget to regularly turn it with the other side.

Video: "Shishlyk in tomato marinade"

Shank for barbecue with dark beer: Recipe

Dark beer is a great basis for the marinade for two reasons:

The ingredients of the drink perfectly complement and give a variety to the taste qualities of meat, supplementing it with new shades.
Gas bubbles that are present in the drink penetrate deep into the meat fiber, split it as a result of which the meat becomes soft and juicy.

It is not difficult to prepare a marinade from dark beer and for everyone. Do not worry and do not think that the taste is able to deteriorate in any way, all alcohol alcohols are evaporated during frying and only a pleasant taste spice will remain.
Such a marinade is also welcome when pickling beef steaks and pork for barbecue.

Beer marinade, pickling meat for barbecue and steaks in a marinade of dark Pia Variety

Cooking marinade at the rate of 1 kilogram of meat:

Meat -a washed, cut into large pieces (choose a fatter meat, for example, pork bars). Fold the meat of 1 kg in high dishes, where it will be convenient to pickle it.
Beer -it is precisely dark beer because its taste is stronger and stronger. You are free to choose absolutely any brand, but try not to cheap up and not choose a quality product. For pickling 1 kilogram of meat, you will need 0.5 liters of beer. It should not be poured into the meat immediately, but placed in a separate bowl, where it will be supplemented with other ingredients.
Mustard -for this recipe, mustard in grains or "dijon" is necessary. It needs about 4 tablespoons, measure it and add to the dish where the beer is located.
Rosemary -this is a fragrant spicy spice. Of course, it is better to use a small bundle of fresh rosemary, but for its lack of it or not a season, a dried one is suitable - one bag. Rosemary is dipped in beer with a whole beam.
Spices -a mixture of peppers, peppercorns, fragrant and salt - everything to taste (or 1 tsp per 1 kg of salt meat and a mixture of peppers) is placed in beer.

All the ingredients of the marinade are thoroughly mixed and the marinade is poured into the meat. Mix all the meat thoroughly with your hands so that the marinade can cover each piece. It is best to leave such a marinade for the night. Having saturated the meat will become juicy, soft and with a rich "male" taste.

Video: "Shashlyk in beer"

Wine marinade for barbecue: recipe with white and red dry wine

The wine marinade, like nothing better, approaches fatty meat - a pork collar. The wine carefully impregnates every piece, softens the fibers, gives a pleasant delicate sourness and even sharpness.

For pickling, you can use both red and white wine, but it must be dry. Sweet and semi -sweet wine will create the wrong effect and will not give the meat of the expected taste.

The wine marinade is also perfect for chicken and beef even the most fanned species. However, if the meat is not fat - reduce the amount of wine.

Ways to pickle barbecue in wine. Wine marinades for barbecue

Cooking marinade for meat based on 1.5 kilograms of fat pork:

Meat -it is washed and cut into pieces of 3-4 centimeters, folded in a high dish (not iron-iron oxidizes!).
Wine -red dry wine, not too tart and not fortified. You will need about half a bottle of wine (this is about 350 milliliters). Wine should be poured into a separate bowl.
Onion -the most ordinary onions. For the marinade, you need 5 pieces of large bulbs, which must be cut into rings. The rings are placed in dishes where the meat is “waiting”.
Spices -spices should be added to the wine: pepper (it is better to use black in addition to the aromatic mixture of peppers), nutmeg, coriander and salt (a small amount of 1 tsp per 1 kg of meat). Mix spices with wine and pour the meat for them.
Mix your hands All meat and leave it for pickling for at least 7 hours. Only during this time it will acquire a characteristic wine taste. It’s not worth worrying that the meat will be sharp, because during frying all alcohol alcohols will evaporate without a trace.

The marinade can be made not only of red wine, but also replaced with white - white wine is especially suitable for chicken and turkey breast, which can be baked on fire.

Video: "A simple recipe for pickling meat in wine"

Dietary marinade for barbecue: how to marin the meat for those who are on a diet?

Those who regularly adhere to dietary and low -calorie nutrition can afford barbecue. Of course, in this case, not a fatty appearance of meat is used, it can be:

chicken without a skin (both a breast and a ham and a wing)
turkey (breast, legs, wings)
rabbit
beef clipping

But even if such a kebab is dietary, it requires a good and tasty marinade. Only then the meat will turn out juicy, soft and will have a rich pleasant taste.

The marinade should be left for a long time, about the night, so that each ingredient has deeply penetrated deep into each piece.

How to cook delicious and diet marinade for non -fatty varieties of meat?

Preparation of dietary meat with a delicious marinade:

One chicken should be disassembled into pieces of meat with a sharp knife, remove the bones and remove the skin. Fold the meat in high dishes, salt with a small amount (allowed on your diet) of salt and season with a mixture of aromatic peppers.
Cut 3 large bulbs with rings and add them to the meat, thoroughly open the onion with the meat with your hands so that the onion can let the juice.
In a separate bowl, prepare the marinade: 0.5 liters of low -fat kefir, add the basil (fresh or dried) to the marinade, squeeze out several cloves of garlic and slightly freshly squeezed lemon juice. Mix the marinade thoroughly.
The prepared chicken meat is poured with the finished marinade and is thoroughly mixed in the high bowl so that the meat is completely covered with the marinade and is evenly mixed with onions.
Such a marinade must be left all night in the refrigerator. The meat is fried with onions.
The chicken is fried quickly enough and as soon as you notice a ruddy crust - remove from the heat.

Video: "How to prepare a diet marinade for a diet barbecue?"

How to prepare a lemon marinade for barbecue?

The lemon marinade is able to give meat a special sourness and the spice of citrus fruits. The lemon marinade perfectly complements the fatty types of meat and embellish the lean. Lemon marinade can be used for absolutely any meat, in any case you will get a delicious and aromatic barbecue.

Lemon marinade perfectly complement fresh and dried herbs. Such a marinade can also be successfully used to prepare fish and seafood on grill.

How to marin the meat in a lemon marinade?

Cooking lemon marinade:

To prepare such a marinade, the main ingredient is required - freshly squeezed lemon juice. It can be squeezed out of one fruit.
The remaining pulp can be cut into slices and also added to the marinade
1/3 cup (approximately 70-80 grams) of vegetable oil is added to lemon juice. You can use any oil you prefer.
A fragrant smell will give a fresh basil, which must be chopped with a knife into small pieces (one beam will be quite enough).
Timyan will help supplement the aroma, but it is not always possible to find it fresh, so use dried - 1 teaspoon will be enough.
The marinade should be salt and pepper to taste.
Clean 5-6 cloves of garlic from the husk and hand over with a garlic cod, add to the marinade.
Mix the marinade thoroughly with a whisk or fork. Cover all the meat with this marinade and mix so that it covers every piece

The advantage of this marinade is that it pickles the meat quickly enough: only 2 hours will be enough.

Video: "Lemon marinade for barbecue"

How to cook marinade for barbecue in pomegranate juice?

Barbecue, which will be planted in pomegranate juice will be in a particularly juicy and tasty one. Such a barbecue is able to conquer the heart of every gourmet and give the meat an extraordinary shade.
A pomegranate barbecue has a pleasant sourness, sweetness and even a slightly piquant tip. In addition, the meat impregnated with juice will have an exquisite taste, which will complement the rest of the ingredients.

To make your marinade very tasty, only natural and high -quality grenade juice, and not sugar nectar, should be used.

How to make a delicious marinade of pomegranate juice?

Cooking marinade per 1 kilogram of fatty meat:

1 kilogram of a collar or Korean should be cut into neatly characteristic pieces and put them in pickling dishes.
5 large bulbs must be chopped very, very finely and pour all the onion to the meat.
The meat is thoroughly mixed with onions and at this time is salted.
The meat will go and seasoned with paprika, nutmeg and coriander.
The meat is poured with pomegranate juice (approximately 0.5 liters). In this state, the meat should stand for at least 3 hours, the longer it will pickle - the stronger and more saturated its taste.

Video: "barbecue in pomegranate juice"

How to make a tasty cook for barbecue with garlic?

Garlic is one of the best spices that perfectly complements any meat. Garlic can be added to any sauces that are designed for pickling, he “feels good” in mayonnaise, soy sauce, onion, water, and juice. During frying, garlic gives a piquant aroma and indescribable taste.

Cooking marinade in a ratio of one kilogram of meat with wine and garlic:

Pour 1 full glass of dry wine (red or white) into the dishes.
Send 4 tablespoons of mustard in grains and mix it thoroughly.
In a step or a garlic -codel, 5 cloves of garlic should grind and add it to the wine.
This marinade “suffers” any fragrant herbs: basil, thyme, rosemary (both fresh and dried).
You need to add a small amount of salt and pepper to the marinade (a mixture of peppers).

Cooking a fragrant marinade with garlic for different meat

Cooking marinade (in a ratio of 1 kilogram of meat) with garlic and mayonnaise:

The remaining ingredients for pickling are added to the meat prepared for pickling meat, a subsidiary and seasoned with peppers.
In a blender, 2 medium bulbs with 6 cloves of garlic are crushed and their juice is added to the meat.
1 small spoon of mustard and 3 large spoons of any oily mayonnaise should be put on the meat.
The meat is thoroughly mixed and sent to pickle in the refrigerator.
2 hours before frying, it gets and poured with a bottle of highly carbonated mineral water in order to break the fibers and make it soft.

Video: "Marinade with the addition of garlic"

How to cook honey marinade for barbecue?

Honey marinade is some kind of special, it complements the meat and gives it an indescribable taste and aroma. Everyone can cook such a barbecue and all family members will definitely like it. Honey is perfectly complemented by onions.

How to cook marinade with honey for meat?

Cooking marinade for 2 kilograms of meat:

2 kilograms of meat should be prepared for pickling
It is best to choose fatty meat (shakes, but the Korea is also suitable)
The meat is cut into large pieces and in a large bowl is mixed with salt and a mixture of aromatic peppers
The marinade is prepared separately
For the marinade, approximately 0.5 kilograms of onions are useful. It needs to be cleaned and interrupted in a blender to a liquid state
About 100 grams of honey should be melted in the microwave to a liquid and warm state (you need to use only natural honey, and not on sugar syrup)
Add honey to the onion and mix thoroughly
It is necessary to add 3 tablespoons not very sharp mustard to the mixture
You can supplement the marinade with fragrant herbs at will: thyme or rosemary
You can season the marinade with 1 teaspoon of paprika and squeeze a little lemon juice in the marinade
Dilute the marinade with a small amount of any vegetable oil and salt to taste

The meat is marinated in such a marinade for about 10 hours in order to completely soak and become soft, as well as juicy after frying.

Video: "Honey-and-horsing marinade for meat"

Dry marinade for barbecue, recipe for making marinade

A dry marinade involves the complete absence of any liquids in meat. For pickling, only spices and onions are needed. Luke juice and serves as the main component that impregnates all pieces.

Preparation:

2 large bulbs should be chopped in a blender or very finely chopped with a knife and poured on the meat prepared for pickling, which was previously supposed to be supposed.
The meat should be sprinkled with 1 teaspoon of red paprika and mix the meat again
In the meat, you can season with any pepper: a mixture or some separate type
Sprinkle the meat with another set of spices: 1 teaspoon of thyme, the same number of nutmeg and coriander
At the end, the meat should be boiled with vinegar (use apple) and mix everything thoroughly for the last time