How to marinate meat on skewers: pork, beef, Turkey

There are hundreds of variations on the theme of how to marinate meat on skewers. And each recipe is interesting for its originality and twist. However, not always the finished dish is pleased with the softness and juiciness. Why this happens and how to avoid mistakes will be discussed in the review on the secrets of the proper marinade recipe for a shish kebab!

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The meaning of marinating is not only to saturate pieces of meat taste. The task consists in softening the fibers, so that later you felt only softness and a pleasant crunching not had for a long time to chew each piece. By the way, why to prepare a delicious kebab can be from any meat. And right marinade for barbecue beef can turn tough “steak” into a delightful creation of culinary.

5 secrets of a proper marinade

  • Cut the meat coarsely. No matter whether you know any secret marinade recipe for a shish kebab from mutton, which put in him the ingredients. But if you namelythe with meat, the result is a tough and absolutely tasteless pieces. The correct dimensions of the pieces when cutting needs to be about a children’s Cam. This will allow fibers to retain the maximum juice while frying.
  • Do not use vinegar. Despite the fact that the skewers in vinegar is a classic Patriotic picnic, this method initially dooms the dish a complete failure. The fact that acetic acid completely pulls fibers from the juice, so as a result you get a coarse “grid” tasteless fibers.
  • Use alcohol, and best white wine. By the way, it is used in the classic recipe, how to marinate skewers of lamb, in the Caucasus. Mountaineers there are even special varieties of white wine, designed specifically for use in meat marinades. With this component you will get a rich, delicious taste of the dish with any meat.
  • Use the bow and don’t skimp on it! This component gives the pieces the same real taste of Caucasian shashlik. When marinating meat spread in layers, sprinkling them with coarsely chopped half rings onion.
  • Leave to marinate overnight. The advice applies to all types of meat except grilled chicken, which is enough to stand for 2-3 hours at room temperature. Pork, beef or lamb require a long marinating under the yoke, which enables components to penetrate deep into the meat fibers.
  • The options of marinade for different meats

    Subject to the General rules you can achieve a perfect taste of barbecue each type of meat. And we will recommend tested recipes for each of them!

    Turkey kebab marinade

    You will need:

    • garlic — 5 Zubkov;
    • vegetable oil — 3 tablespoons;
    • spices Khmeli-suneli, paprika, black pepper, hot sauce — all components ½ tsp;
    • salt — a couple pinches.


  • Mash garlic with salt to a pulp (or puree in press).
  • Pour in an enamel capacity of vegetable oil, add the garlic.
  • Sprinkle in spices, stir and leave for 10 minutes to infuse.
  • Place it into a bowl prepared pieces of Turkey, stir well, massage each piece with your hands.
  • Leave to marinate in the refrigerator at least overnight.
  • How to marinate skewers of beef

    You will need:

    • tomato juice — 300 ml (for every 1 kg of meat);
    • horseradish — 1 root;
    • vegetable oil — 100 ml;
    • sherry — 200 ml;
    • dry Basil and black pepper — ½ tsp.


  • Horseradish peel, grate on a fine grater.
  • In an enamel container, mix tomato juice with sherry, horseradish and spices.
  • Add vegetable oil, stir.
  • Add the marinade, cut into slices across the grain and well-chopped meat.
  • Mix well and massage the composition in each piece.
  • Leave under pressure for 24 hours.
  • How to marinate skewers of pork

    You will need:

    • pomegranate juice — 200 ml (based on 2 kg of meat);
    • onions — 2 large heads;
    • paprika — 1 tsp.;
    • cloves — 5 flowers;
    • parsley and fresh Basil — 1 bunch;
    • large sea salt, black pepper.


  • Place prepared meat in a single layer in an enamel container.
  • Sprinkle with paprika.
  • Chop onion rings, put another layer.
  • Chop herbs and sprinkle on top.
  • Again put the meat again, pour capsicum, onions, greens.
  • Alternate layers until all meat.
  • Put the cloves, pour pomegranate juice and refrigerate. Every hour stir the meat, it should be done at least 4 times. Then leave the meat to sit for the night.
  • Versatile recipes marinades

    And these options for how to marinate meat for kebab, perfect for any it class. Try the popular and original ways for bright flavor!

    Kebabs in yogurt — recipe

    You will need:

    • kefir — 1 liter (for every 2 kg of meat);
    • onions — 2 large heads;
    • black pepper — teaspoon;
    • Bay leaf — 4 PCs.;
    • salt — 2 pinches.


  • In a pan put the prepared meat, add peeled and chopped onions.
  • Add pepper and salt, Bay leaf, stir.
  • Leave on for 15 minutes.
  • Gradually pour the yogurt, stirring the contents of the pan. Pieces of meat should not swim in it. Yogurt should only lightly cover them.
  • Remember the next barbecue with your hands and leave to marinate in the fridge.
  • Kebab with kiwi

    You will need:

    • kiwi — 1 fruit 2 kg of meat;
    • onions — 2 heads;
    • Bay leaf — 4 PCs.;
    • black pepper peas — 6 PCs.;
    • sparkling mineral water — 200 ml.


  • Prepared meat put in a saucepan.
  • Chop peeled onions, add to meat.
  • Put in a pot pepper and Bay leaf.
  • Peel kiwi, grate on fine grater, add to the pot.
  • Stir the contents, pour water and stir again.
  • Marinate overnight in refrigerator.
  • Recipes for marinade for barbecue set. But with these you are guaranteed to get a tasty dish for a picnic!

    Suggest another article on the topic of kebab:

    • Marinade for pork (in vinegar, mayonnaise, mineral water, yogurt)
    • The marinade for the chicken kebab (yogurt, soy sauce, beer)
    • Kebab skewers of chicken hearts (in nature, in the convection oven, the oven and in the pan)
    • Home kebab in the oven (chicken, lamb, beef and pork)
    • Chicken skewers in the oven (thighs, fillet, and wings)
    • Barbecue in the slow cooker (chicken, pork, beef)

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