How to marinate skewers of beef

Traditionally kebab is made from lamb. However, the shish kebab from beef is also very tasty. Most importantly, it properly marinated and not dry, so the meat does not become tough.

You will need

• • The amount of ingredients is for 1 kg of beef.
  • For a simple marinade:
  • — 250 ml 3% acetic essence;
  • — 1 onion;
  • — 1 bunch of parsley;
  • — 2 Bay leaves;
  • Sol
  • ground black pepper, to taste.
  • For the honey marinade:
  • — 1 tablespoon of honey;
  • — 80 ml soy sauce;
  • — 1 teaspoon of sesame oil;
  • 2 teaspoons grated ginger;
  • — 2 cloves of garlic.
  • For the marinade with maple syrup:
  • — 1 Cup of maple syrup;
  • — 1 onion;
  • — ¼ Teaspoon dry mustard;
  • 1 teaspoon dry thyme;
  • — 1 tbsp chili sauce;
  • — 1 tablespoon of red wine vinegar.
  • For the tomato marinade:
  • — 2 cups of tomato juice;
  • — 3 tablespoons of grated horseradish;
  • 2 tbsp vegetable oil;
  • — 3 tbsp. sherry;
  • — 1 teaspoon of dried Basil and black pepper.
  • For the marinade in Armenian:
  • — 1 big onion;
  • — 1 medium carrot;
  • — 5 pieces of cloves and of allspice;
  • — 1 glass of white wine;
  • — salt to taste.
  • For the marinade in Uzbek:
  • — 2 — 3 onions;
  • — 50 ml of 3% acetic essence;
  • red and black pepper
  • salt to taste.
  • For marinade, in Georgian:
  • — 2 large onions;
  • — 1 bunch of parsley;
  • — 2 Bay leaves;
  • 2 tbsp of wine vinegar;
  • — 5 — 6 peas of fragrant pepper;
  • Sol
  • ground black pepper to taste.

Instruction

1. The marinade is simple.
   Cut beef in small pieces and fill them with vinegar. Onion cut into slices, parsley, finely chopped, Bay leaf smash.
2. Pour the spices in the pan with the meat. Add salt to taste and black pepper. Leave the meat to rest for 4 to 6 hours that it softened and soaked with spices.
3. Marinade honey.
   Heat the honey in a bowl until a liquid consistency, ginger RUB on a small grater, garlic skip through chesnokodavilku. Connect the honey with soy sauce, sesame oil, ginger and garlic ground. Pour the mixture pieces of meat for 2 — 4 hours.
4. Marinade with maple syrup.
   Slice the onion into small cubes. Mix maple syrup, red wine sauce and chili sauce, Add the onion, mustard, thyme. Place the mixture over heat and bring to a boil.
5. Reduce the heat to minimum and boil the mixture for about 15 minutes. Then cool the marinade and place the pieces of beef for 4 to 6 hours.
6. Tomato marinade.
   Mix in a bowl the tomato juice, vegetable oil and sherry. Slightly heat the mixture.Pour spices — grated horseradish, dry Basil and black pepper.
7. Leave the pieces of beef to marinate in tomato sauce for 10 — 12 hours. This sauce pour the barbecue while roasting on the coals.
8. Marinade in Armenian.
   Pour the pieces of beef with salt. Onions finely chop, carrots grate. Add the meat, pepper, cloves, onions, carrots and mix thoroughly. Pour a glass of white wine. Leave the meat to marinade for a day.
9. Marinade in Uzbek.
   Drop the pieces of beef on both sides. Onions finely chop. Each piece sprinkle with red and black peppers and onions.
10. Lay pieces close to each other in rows. Top to press the meat press and place in a cool place at least 2 — 3 hours.
11. Marinade in Georgian.
    Lay the pieces of beef in dishes. Sprinkle top of meat with salt, ground black pepper, fragrant pepper. Add chopped onion rings and mashed Bay leaf.
12. Pour the meat with spices in grape vinegar and mix thoroughly. Keep the marinated beef in the refrigerator up to 2 days.