You will need
  • meat;
  • - pomegranate juice;
  • - onions;
  • Sol;
  • - spices;
  • - yogurt;
  • lime or lemon;
  • kiwi.
If you have never soaked meat in pomegranate juice, be sure to try this recipe. This marinade though a bit pricey, but the taste of the finished meat will suit. Take pork, lamb or beef. Thoroughly wash the meat under running water and Pat dry, cut into medium-sized pieces in plate. You will also need salt, spices for barbecue, natural pomegranate juice (a liter of juice two pounds of meat), onions. Fold the meat into a suitable enamel or glass container, add salt and spices. Peel as many onions, cut into rings and send to the meat, pour over the pomegranate juice, put it on the fridge for six hours. The result of the finished barbecue will exceed all your expectations, the meat will satisfy even the most refined gourmets.
Equally delicious kefir-based marinade sauce. Data of the fermented milk product can soak any meat: pork, beef, rabbit, lamb, and chicken. The beauty of kefir marinade is that it gives the kebab a nice creamy flavor and makes the meat soft (all a matter of sour-milk bacteria, which penetrate into the fibers of the meat and soften it). So, prepare the meat. Wash it and chop, add salt to taste and add the spices. Peel three onions, cut into rings, send to the meat. Pour over yogurt (for every kilogram of meat you will need a quart of yogurt) and juice of half a lime. Marinate meat for four hours, then you can safely fry a shish kebab.
There is the most modern way of soaking the skewers with added puree or juice kiwi. Prepared pieces of meat salt, add your favorite spices (black pepper, nutmeg, marjoram, dried garlic, Basil, rosemary, thyme or cumin). Slice a few large onions rings and put them meat. In conclusion, peel kiwi, mash into a puree and add to barbecue, mix well. In a few hours you can cook barbecue, which will be tender and delicious.