How to marinate meat for a picnic

In this article, we'll look at how to pickle meat for a picnic. There are a lot of recipes.

Departure outside the city, the opportunity to spend time with family or friends - one of the favorite types of recreation. And, of course, no picnic can do without a traditional shish kebab, the recipe for cooking which each has its own.

Disputes about how to marinate meat, last among admirers of this product is not one decade. A unequivocal answer to this question will probably never be found, which means that the number of unusual and interesting recipes will grow. Already today, you can find dozens, if not hundreds of ways to prepare meat for the upcoming roasting.

Since in our family cooking shish kebab - an indispensable attribute of summer trips to the country and winter friendly meetings in nature, I decided to tell you how we usually cook it. I do not think that the narrative will be a revelation for someone. Rather, I will only repeat all the well-known traditional recipes.

Meat preparation methods

Before pickling the meat, you need to buy it. Everyone has their own taste preferences. We often take pulp of the pork neck, small entrecotes or portions of the neck on the bone. More rarely, lamb is used, since it is not so easy to find the "right" piece of meat. However, if luck is smiling, we take the flesh of the back leg or entrecote and a little fatty fat. Ideal option - two types of meat. It is very important that it is chilled, it's good, in our time to buy this is not a problem.

So, the meat is bought. Pulp without pits we cut into portion pieces in a size slightly exceeding the match box. Entrecote and neck on the bone chop into halves, but it is not necessary. Now you can proceed to the main task. The main thing at this stage is to come to a consensus with all the household members and friends in the matter of how to pickle the meat for a shish kebab. When the choice is made, you can proceed. Important: different kinds of meat are picked separately.

Method one

The most common and, probably, therefore loved by all. We cut onions semicircles or rings. We do not regret the "tearful" vegetable. I did not consider the proportions, I do simply: a layer of meat, then we put the onion so that it completely closes the flesh. Solim, pepper, as conscience will allow, but with salt it is not necessary to zealously, otherwise we risk to deprive meat of juiciness. Recently, I exclude her from the process altogether.

After the layers are laid, we begin to mix them, like a dough, only with less effort. When the meat and onions give a little juice - we send them to the pan under the press to marinate. After a couple of hours you can start cooking, but you can prepare and in the evening, just do not forget to put it in the refrigerator. Those who love the vinegar "sourness", it is not forbidden to add vinegar (or juice of half a lemon), but then the time of its marinating is significantly reduced.

Method of the second

This version is slightly different from the previous one. In the marinade add sliced tomatoes, favorite greens, a pair of fresh leaves and black currant buds and any mineral water that does not have a pronounced flavor. Fluids should be enough, but meat should not float in it. The juicy touch here is a currant, it gives a very interesting aftertaste, but for the first time it's better to do a little "on trial".

Way the third

The twin brother of the second, only we rule out the currant, and replace the mineral water with a tan or ayran. Many people say that you can pickle in kefir, but I never ventured.

For lamb, only the first method is ideal. The main thing - do not forget to chop pieces of pulp with fatty fat. Very harmful, but very tasty.

Before frying the meat is threaded on the skewers, we prepare the entrecotes on the grill. Simultaneously with meat on the grill, you can bake a vegetable assortment. Eggplants, zucchini, dense tomatoes and onions (you can take the one that was in the marinade) cut into circles not more than half a centimeter thick and hold over the coals until the appearance of a golden brown crust. On the table we put a lot of different greens, vegetables, meat, thin lavash (children love to wrap meat in it), traditional tomato sauces and burning Tabasco or Abaneiro.

How to marinate meat for a shish kebab, with what to serve it? The most correct answer will be only your own culinary flair and taste. To spoil a shish kebab from good meat is quite difficult.