Barbecue - a dish of meat or fish with a breathtaking aroma.
To make the kebab soft, juicy and tasty, you need to properly fry it and marinate it correctly.
There are so many recipes for various marinades today that it will not be possible to list everything, but almost all require quite a lot of time for the preparation or the marinating process itself.
Marinade for barbecue with kiwi is an excellent option when there is no time for long pickling, when you really want juicy and tasty meat and when you want to try something new and original.
Barbecue marinade with kiwi - general principles of preparation
Before preparing a kiwi marinade, it is important to remember one essential detail. Kiwi contains a protein enzyme that can break down animal protein. Therefore, the marinade has an almost instant effect. But you should not put the fruit more than the norm or keep the meat in the marinade for more than the specified time, otherwise instead of flavorful barbecue you will get a meat paste.
And with the exact and strict adherence to the recipe, you will get a really tasty and soft barbecue with unobtrusive piquant sourness. Such a barbecue even without complex spices turns out great.
Kiwi kebab marinade is ideal for any kind of meat: pork, chicken, turkey and even usually harsh beef, you can also pickle fish in this exotic fruit.
Kiwi is usually cleaned and ground, then mixed with meat. Additionally, onions, salt, spices are put in the marinade. Such ingredients as soy sauce and tkemali sauce, adjika, lemon, mineral water, kefir and other products are not superfluous.
Spices are used standard for barbecue: black, red and white ground pepper, paprika, oregano, hops, suneli, coriander and others.
But vinegar should not be added to such a marinade, in combination with kiwi this ingredient will simply burn the meat, as a result it will turn out not tender and juicy, but tough and similar to rubber.
Shish kebab is traditionally served hot with the freshest bread, pita bread, baked, boiled and fresh vegetables and lots of greens. As a sauce, you can serve sour cream, mayonnaise, garlic sauce, tomato sauce or ketchup, mustard and much more.
1. Marinade for pork with kiwi
Ingredients:
• kilogram of neck of pork;
• one kiwi;
• five large onions;
• ground pepper and salt.
Cooking:
1. Rinse the neck in cold water, dry it, put it on a cutting board. Cut into portions not too large pieces, five to seven centimeters in diameter will be enough.
2. Put all the pieces in a large container, sprinkle with salt and pepper. Mix thoroughly with your hands, making sure that each kebab is rubbed with spices.
3. Peel the onion and cut one half into thin rings or half rings, chop the other into small cubes. Chopped onion with your hands so that it starts up the juice.
4. Combine the onion rings, onion gruel and meat.
5. Peel the kiwi and grate it on a coarse grater.
6. Pork kebab with kiwi mix thoroughly, marinate for an hour.
7. Bake over hot coals, strung on skewers or laid on a grill.
2. Marinade for barbecue pork and fat with kiwi
Ingredients:
• one and a half kilograms of pork pulp;
• a pound of fat;
• one kiwi fruit;
• two large onions;
• a teaspoon of paprika and zira;
• salt;
• a pinch of hot red pepper.
Cooking method:
1. Rinse the pork and lard and cut them into cubes. The meat can be cut into pieces of 4-6 cm in diameter, fat is not more than a centimeter.
2. Peel the kiwi, cut into small pieces and transfer to the meat.
3. Peeled and chopped onions, also put on pork and lard.
4. Add spices, salt, mix the kebab thoroughly with your hands.
5. Marinate pork kebab in kiwi for 1.5-2 hours.
6. Cook in the usual way, over hot coals, turning the kebab from one side to the other side, stringing meat on skewers mixed with bacon.
3. Pork marinade with kiwi and egg
Ingredients:
• two kilograms of pork pulp;
• a glass of mineral sparkling water;
• ripe kiwi;
• one egg;
• two onions;
• salt, spices - to taste.
Cooking:
1. Cut the washed and dried pork in portions, put the meat in a deep container.
2. In a small plate, beat the egg with salt and spices to taste, pour the mixture into pork.
3. Peel the kiwi in mashed potatoes, transfer to a common container.
4. Add chopped onion, pour in the mineral water and mix everything thoroughly.
5. Marinate by putting the meat in the refrigerator for 2 hours.
4. Marinade for chicken kebab with kiwi
Ingredients:
• kilogram of chicken fillet (you can use a turkey);
• five onions;
• large bell peppers;
• two kiwis;
• greenery;
• salt, ground coriander, black pepper.
Cooking:
1. Peel the onion, peel the kiwi, rinse the pepper and peel the seeds and stalk.
2. Put the kiwi and two onions in a blender bowl, chop to a puree state.
3. Cut the remaining onions and peppers into large rings.
4. Rinse the chicken, if necessary, remove the film and veins, cut into large pieces. Instead of breast, you can also take any other part of the chicken: drumsticks, thighs.
5. Season all meat with salt, pepper and sprinkle with coriander. Shuffle.
6. Put the meat rings of vegetables and pulp of kiwi and onion.
7. Thoroughly mix the skewers, put them in a cold place for 30-40 minutes, then immediately start frying.
8. When serving, generously sprinkle the kebab cooked in kiwi marinade with herbs.
5. Pork marinade with kiwi and lemon
Ingredients:
• kilogram of pork;
• kiwi;
• lemon;
• several branches of thyme;
• a mixture of peppers, salt.
Cooking:
1. Wash the meat and cut into not too large pieces.
2. Add salt and pepper to the meat, mix.
3. Cut the washed lemon into two parts, squeeze the juice from one into a small container, and cut the other into rings. Put both juice and rings to the meat.
4. Add kiwi and thyme, chopped through a grater, to the barbecue, mix.
5. Cook the kebab after 1.5 hours of pickling in any convenient way.
6. Marinade for barbecue with kiwi and kefir
Ingredients:
• kilogram of beef tenderloin;
• two onions;
• 300 ml of kefir;
• two kiwis;
• greens, salt, spices.
Cooking:
1. When buying beef, choose meat with fat to make the kebab juicy.
2. Dry the washed meat with a paper towel and cut into slices of approximately the same size.
3. Put the beef in a bowl suitable for pickling, salt and pepper, add spices. Let stand for 10 minutes and soak.
4. Add half the onion, pour in the kefir, mix thoroughly with your hands.
5. Remove the meat in kefir for 5-6 hours in the refrigerator.
6. After the beef is laid in kefir, transfer it to another bowl without overfilling the kefir.
7. Add chopped, finely chopped, peeled kiwi to the meat.
8. Marinate the kebab in kiwi for 2 hours.
9. Cook, stringing on skewers, over hot coals.
10. Serve with herbs, vegetables, sauce and your favorite side dishes.
7. Marinade for barbecue with kiwi (recipe for a slow cooker)
Ingredients:
• kilogram of veal;
• two kiwis;
• three onions;
• two Bulgarian sweet peppers;
• salt, ground coriander and black pepper to taste.
Cooking:
1. Peel the kiwi, peel the onion. Grate two kiwi and one onion on a grater or mince.
2. Cut the two remaining onions into thin rings.
3. Rinse the veal thoroughly, cut into portions. Rub each slice with pepper, salt and coriander in the desired amount.
4. Transfer the gruel from kiwi and onion to the meat, put the onion rings here.
5. Add bell pepper to the meat, cut into half rings.
6. Remove the kebab, crushing it with oppression, in the refrigerator for one hour.
7. Put the meat marinated in kiwi first on a baking sheet, fry for 10 minutes at 190 degrees. After, put in the bowl of the crock-pot with onions and bell pepper.
8. Set the “Baking” mode for 50 minutes.
9. Serve barbecue with greens and vegetables.
8. Marinade for kiwi fish kebab
Ingredients:
• a pound of carp fillet;
• a pound of pike perch fillet;
• two onions;
• four kiwis;
• one lemon;
• vegetable oil, salt, pepper.
Cooking:
1. Cut fillet of carp and pike perch into medium-sized pieces.
2. Peel the kiwi, cut into circles.
3. Rinse the lemon, cut in half, squeeze the juice.
4. Peel and chop the onions into thin half rings.
5. Salt the chopped fish, pepper and mix well so that the fillet is saturated with spices and salt.
6. Add onions, pour in lemon juice. Sprinkle the fish with vegetable oil.
7. Put in a glass or ceramic container of a suitable shape and size in layers of kiwi and fish.
8. Put the skewers for 3 hours in the refrigerator.
9. Cook the marinated kebab in kiwi over hot coals, planting fish, alternating it with kiwi slices.
10. Put the prepared kebab on lettuce, garnish with fresh onions and fried kiwi.
Barbecue marinade with kiwi - tips, tricks
• Keep the meat in kiwi for a strictly limited time. Kiwi has a strong softening effect, as a result, if the meat is overexposed, it will turn out not tasty juicy pieces, but something similar to a paste. Depending on the amount of meat, beef is allowed to stand up to 3 hours, pork - from an hour to two, chicken, turkey - no more than 40 minutes. Tender chicken can even be cooked 10 minutes after adding kiwi.
• Meat marinated in kiwi is cooked faster than another type of kebab, so it is better not to leave the fire during its preparation.
• In addition to the spices included in the recipe, you can add something of your own to the marinade, do not be afraid to experiment. But, despite the possible creativity, during cooking, it is better that you are sure of the taste result of this or that additional ingredient, so as not to be disappointed.
• Do not add greens to the marinade, no matter how you like its taste. The fact is that during the roasting, it is the chopped greens that burns, giving the finished barbecue an unpleasant overcooked color. It is best to sprinkle with a variety of fresh herbs ready-made barbecue.
• Tasty and unusual idea of the side dish will be vegetables and mushrooms, also cooked over hot coals. This can be zucchini, eggplant, potatoes, bell peppers, cauliflower, mushrooms, forest mushrooms. It will be better if you prepare them in advance: peel, cut into portions you need, pepper and salt, and also sprinkle with vegetable oil, and then hermetically pack in a container. At the picnic, all that remains for you is to lay the vegetables and mushrooms on the grill or put them on a skewer and fry them a little.
