Properly prepared marinade for barbecue is an obligatory part of the dish, without which it will not turn out juicy, tasty, soft, aromatic. Each type of meat has its own special recipe. It is important not to regret seasonings and choose the freshest quality products for refreshment.

Kefir marinade for pork

Ingredients: half a liter of high fat kefir, 12 g granulated sugar, a pound of onion, salt, a mixture of peppers.

  1. The specified number of products allows you to cook marinade, which is enough for about 1.7 kg of pork. The meat is cut into medium slices.
  2. Half the onion is chopped with a grater. The resulting mass is combined with pork, salted, pepper.
  3. Kefir is poured to these products, sand is poured. The components mix well.
  4. The remaining onion is laid out on top of the other components in rings.

First, the pork barbecue marinade is infused for an hour at room temperature, and then in a cold place all night.

With the addition of vinegar and onions

For 2-2.3 kg of pork neck is taken: a large onion, a teaspoon of vinegar essence, 170 ml of filtered water, a tablespoon of fine salt, 2 tablespoons of refined oil, a pinch of spices for barbecue.

  1. Onion is cut into a small cube. It is this method of grinding that allows the vegetable to produce the maximum amount of juice that impregnates the meat.
  2. Onions combine with slices of pork, spices and all the liquid components from the recipe pour out to the products. Mix the mass very well.It is convenient to do this directly with your hands.

Before frying in the resulting mixture, the meat should be marinated for at least 2-2.5 hours.

With chicken mayonnaise

For 3 kg of chicken is taken: a pack of fat mayonnaise, 2 medium carrots, a large garlic head, any seasoning for chicken.

Tasty recipe:chicken kebab marinade - recipe

  1. Since the breast is quite difficult to marinate so that it does not turn out to be dry, it is better to choose backs, legs, wings, and hips for barbecue. Mayonnaise can also be taken homemade.
  2. Prepared chicken is laid out in a bowl and sprinkled with thin plates of peeled carrots and garlic. In the head of the latter should be at least 10 teeth.
  3. Next, the contents of the bowl are salted, seasoned with seasoning and sprinkled with mayonnaise. It is necessary to mix the mass so that each piece of meat is covered with an aromatic mixture.

In such a marinade for barbecue chicken pieces of carcass should stand for at least 11-12 hours. If you take more carrots, then in the future you do not have to worry about the side dish.

On mineral water for beef

For 2 kg of beef pulp is taken: 1.5 cups of mineral carbonated water, large lemon, 3 onions, a pinch of ground black pepper, table salt to taste.

  1. The onion is peeled and then cut into thin half rings.
  2. Sliced ​​in medium pieces, beef is sprinkled with salt and pepper. It is better to grind the latter yourself from peas, then it will be much more aromatic.
  3. The juice of a whole lemon is squeezed directly onto the prepared meat. The main thing is not to forget to remove the seeds from the mass.
  4. Onions are laid out on top of the products.
  5. Last of all, the future beef skewers are poured with mineral water.

Harvesting meat with marinade will insist on cold for at least 4-4.5 hours.

Chicken marinade with soy sauce and honey

For 2-2.3 kg of chicken, it is taken: 3 dessert spoons of soy sauce without unnecessary additives, a teaspoon of freshly grated ginger, a pair of garlic cloves, a full tablespoon of honey and the same amount of sesame oil, any aromatic herbs.

  1. First, the honey is melted in a water bath. Garlic is minced in any way, but it is best to pass it through a press.
  2. Sesame oil and sauce are added to the marinade base.
  3. It remains to add spices and immerse pieces of chicken in the mixture. Since soy sauce is quite salty, you do not need to add extra weight.

The future barbecue will be marinated all night in a cold place.

With lemon for turkey

1.5 kg of poultry is taken: a whole lemon, 2-3 garlic cloves, 2 tablespoons of refined oil, a teaspoon of rosemary, salt, a mixture of peppers, a green apple.

  1. Juice is squeezed out of the lemon. Mashed garlic and refined oil are added to it. The components are mixed well.
  2. Next, salt, a mixture of peppers and rosemary are poured into the marinade. To taste, the latter can be replaced with oregano or not at all.

Slices for future turkey kebabs are poured with the resulting marinade and left for half an hour.

Marinate pork for barbecue in beer

For 700-800 g of pork pulp is taken: a glass of light beer, fine salt to taste, a mixture of peppers, any seasoning for meat.

  1. Pieces of prepared meat are rubbed with salt, a mixture of peppers and any selected seasonings. You can use ready-made sets of Provencal herbs that go well with pork.
  2. Beer is poured on top of the meat pieces. It is advisable that it is not too cold.
  3. Let the mixture first stand for half an hour at room temperature, and then go to the refrigerator for 2-4 hours.

Pickled meat can not only be fried at the stake, but also baked in the oven.

For lamb skewers with lime and herbs

1.5 kg of mutton is taken: whole lime, a pinch of granulated sugar, a bunch of fresh herbs (necessarily parsley and cilantro), 2 onions, 80 ml of soy sauce without additives, 160 ml of dry red wine, a clove of garlic.

  1. Garlic is finely chopped with a sharp knife and mixed with chopped herbs. "Greenfinch" is allowed to take any. For example, dill, green, onions, basil. But the cilantro and parsley must be in the bunch to give the marinade a special piquant aroma.
  2. Any suitable seasoning may be added to this mixture. Then she sprinkles pieces of meat.
  3. Onion finely chopped and sprinkled with lime juice. The remaining liquid ingredients are sent there.
  4. Meat with seasonings is laid out in the resulting mass.

In the lamb skewer marinade, the billets should stand for at least 3.5-4.5 hours. Then you can fry them on the grill or grill.

How to marinate chicken in sour cream?

For 650-750 g chicken is taken: 270 g sour cream, any mixture of spices for chicken, salt, black pepper.

  1. The discussed marinade recipe is suitable not only for barbecue, but also for chicken dishes that are baked in the oven, fried, cooked in a slow cooker or microwave. You can even soak fillet pieces in it, which will save them from dryness and freshness.
  2. The chicken is washed, dried and cut into small or medium pieces. Immediately, it is sprinkled with salt and a selected set of seasonings. If black pepper is used, it is best to take it with peas and grind it in a mortar for a brighter flavor of future treats.
  3. All sour cream is added to the bird. Ideally, use a homemade dairy product. It is with him that the marinade will turn out to be especially tender and tasty. But you can use store sour cream with a maximum percentage of fat content.
  4. After thorough mixing, the chicken pieces are left in the resulting marinade for at least 1.5 hours.

Next, you can lay the slices of the bird in a baking dish, on the grill or on the grill. If the dish is cooked in the oven, then you can additionally grease it on top with a small amount of sour cream.

Turkey in soya mustard marinade

The whole turkey is taken: 2 tablespoons of soy sauce without additional additives and a similar amount of quality olive oil, a teaspoon of mustard, the same number of coriander grains, 5-7 peas of allspice, garlic to taste.

  1. To prepare the marinade, garlic is first cut into pieces, and then chopped in a mortar or passed through a press. You will also need to grind peas of allspice. The amount of garlic should be adjusted to your own taste. If you want to get a rather sharp marinade, then you can use about 9-10 cloves. A pair of cloves is enough for a pleasant aroma.
  2. Chopped garlic and pepper are mixed with mustard and coriander seeds. The last components are left intact.
  3. The base of the marinade is poured with olive oil and soy sauce.

If you plan to bake a whole turkey, then its carcass is thoroughly lubricated with the resulting mixture, both inside and outside. After a couple of hours, you can send the bird to the oven. For barbecue, the turkey is first divided into large pieces, then poured with marinade and left for several hours. Best of all - all night. Then you can cook the bird on fire in any convenient way.

With ketchup and lamb olive oil

1-1.2 kg of mutton pulp is taken: 80 ml of any ketchup, a large spoon of special seasoning for barbecue, 70 ml of high-quality olive oil and the same amount of filtered water, large white onion, salt, aromatic herbs.

  1. The meat is cut into small pieces and laid out in a capacious container. Top with selected spices and salt to taste.
  2. The components are thoroughly mixed. It is advisable to do this with your hands, rubbing the aromatic mixture into the meat as much as possible.
  3. Next, ketchup is added to the container. You can take spicy, and shish kebab, and any other.
  4. Onions are cut into a small cube and spilled out to the meat.
  5. At the end, liquid components are added to the bowl with the main ingredients - water and oil. It remains to mix the components again and send to the refrigerator.

Lamb will be marinated in the prepared mixture for at least 6 hours. But ideally, it is worth leaving it in the marinade for the whole night and only in the morning to continue cooking.

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