Kebab with kiwi: secrets of a successful marinade and recipes with photos

Marinade for barbecue - cooking secrets

• The first secret is that young meat does not need to be marinated. Just salt and pepper it. However, if you want to give the meat a richer aroma and unusual taste, you can use any of the marinades. At the same time, the meat should not be fresh; after slaughtering the animal, it should lie for at least 5 hours.
• It is enough to keep chicken in the marinade for half an hour, and pork, beef and lamb - 2 hours.
• If the meat is old or you are unsure of its quality, marinate it longer to soften the fibers, which will make the kebab juicier. Marinate chicken for 2 hours, pork for 4 hours, lamb and beef for 6 hours.
• Meat from both old and young animals can be marinated for a day or even two.
• The kebab will be softer if the meat is lightly beaten before marinating.
• The meat will be juicier and softer if you put a weight on it with the marinade.
• If the meat needs to be marinated quickly, keep it at room temperature, but no more than two hours. For further marinating, it is better to put it in the refrigerator.
• Onions have antibacterial properties in marinades.
• If you use wine for the marinade, take red or white, but dry. A wine-based marinade is most suitable for beef.
• To avoid interrupting the flavor of the meat, do not add too many spices to the marinade.
• Depending on the type of meat, it is cut differently: cut pork into large pieces, and beef and lamb into smaller pieces.
• Marinate the kebab in a glass, ceramic or enamel container.
• Remember the onions and herbs for the marinade well with your hands so that they release juice.

See also how to cook pork kebab in onion marinade.

How to marinate shish kebab with kiwi

For the marinade, it is better to choose slightly unripe fruits with sourness. The sweet and sour pulp will add a touch of freshness to the meat and give it a piquant, barely noticeable sourness, while retaining all the taste properties of fried kebab.

Kiwi can be used in preparing marinade for various grilled dishes. It is most suitable for preparing skewers of pork, lamb and beef. Below how to marinate pork kebab in kiwi .

Kiwi marinade for beef shish kebab

This small exotic fruit, crushed to a puree, will literally make a kilogram of the toughest pulp juicy and tender in just a couple of hours. And not only beef, but also lamb and pork. But be careful with kiwi! Do not marinate meat for more than 2 hours, otherwise the meat will “spread” into fibers.

• Calorie content per 100 g - 352 kcal.
• Number of servings - 2
• Cooking time - 2 hours

Ingredients:

• Beef – 1 kg
• Thyme - 1 sprig
• Lemon - 1 pc.
• Salt - a pinch
• Kiwi - 1 pc.
• Mixed peppercorns - a pinch

Preparing kiwi marinade for beef shish kebab:

1. Peel and chop the kiwi in a blender or grate.
2. Wash the lemon, cut in half and squeeze the juice from 1/4 of the fruit.
3. Combine kiwi puree, lemon juice, thyme and pepper to taste.
4. Cut the pork into 3x4 cm pieces and mix in the marinade.
5. Leave it to marinate for no more than 2 hours.
6. Place the marinated meat on skewers, add salt and cook on well-heated coals.

Tip
: you can put the lemon from the marinade in the coals. It will give the meat a pleasant flavor.

Why kiwi?

Kiwi is an edible fruit of plants of the genus Actinidia of the tree vine family. The birthplace of kiwi is China, but kiwi owes its current name, appearance and taste, loved by the whole world, to New Zealand. It was there that local breeders turned an inconspicuous plant, imported from China at the beginning of the twentieth century, into a juicy fruit with excellent taste, giving it the name “kiwi” in honor of the fruit’s resemblance to the body of the famous bird, which is the symbol of New Zealand.

Kiwi is not only tasty, but also a very healthy fruit. It contains a huge amount of vitamin C, antioxidants, trace elements and fruit acids. Actually, it was thanks to the latter that kiwi began to be used for preparing marinades for meat dishes. Fruit acids and their enzymes dissolve connective (collagen) fibers and give the meat that very tenderness and juiciness that is so valued in barbecue. In addition, they promote better digestion of food, so even after eating a large portion of kebab, you will not feel heavy in your stomach.

Marinade for pork shish kebab

The classic marinade for marinating any type of meat is marinade with vinegar. It is simple and known to many, and is suitable for any type of meat.

Ingredients:

• Pork pulp - 1 kg
• Onions - 3 pcs.
• Table vinegar - 1.5 tbsp.
• Salt - 1 tsp.
• Bay leaf - 3 pcs.
• Ground black pepper - 0.5 tsp.

Preparation of marinade for chicken kebab:

1. Peel and wash the onions. Cut half of the portion into rings to put on a skewer, and grate the other half on a fine grater.
2. Add bay leaf with ground black pepper to the onion puree, pour in the vinegar and mix well with your hands.
3. Wash the meat, cut into pieces and add to the marinade.
4. Add onion cut into rings to it.
5. Mix everything and leave to marinate for 6 hours, ideally it is better to leave it in the refrigerator overnight.
6. Salt the marinated shish kebab just before cooking, strung on a skewer.

Delicious onion marinade

You can use this marinade recipe for any meat, even tough beef.

Ingredients:

• beef – 1 kg;
• tomato – 1 pc.;
• onion – 1 pc.;
• kiwi – 2 pcs.;
• seasonings, salt - to taste.

1. Wash the beef and dry it. Cut into pieces of such size that it is convenient to thread on skewers.
2. Peel the onion and chop into thin rings. Press slightly with your hands so that the vegetable releases its juice.
3. Add onion rings to the meat and pepper.
4. Pour boiling water over the tomato and remove the skin. Turn the pulp into pulp using a grater.
5. Peel and chop the kiwi in a blender. Mix with tomato puree.
6. Send the resulting slurry to the meat, mix everything thoroughly. Leave the container in the refrigerator overnight.
7. Grill the beef over the coals until cooked through (about 30 minutes), rotating the grill or skewers.

Important! It is better to use branches of fruit trees as firewood for a fire. Coniferous species are not suitable for this purpose.

Ready kebab can be served with kiwi

Marinade with pomegranate juice for turkey barbecue

Roasting turkey over a fire is something special, flavorful, soft and tender. At home, in the oven or on a convection grill, you will never be able to cook a barbecue like the one on charcoal. And thanks to pomegranate juice, the meat acquires an amber color.

Ingredients:

• Turkey – 2 kg
• Pomegranate juice – 600 ml
• Olive oil - 2 tbsp.
• Salt - 0.5 tsp.
• Ground black pepper - a pinch

Preparation of marinade with pomegranate juice for turkey kebab:

1. Combine pomegranate juice with olive oil, add ground black pepper and stir.
2. Chop the turkey into medium slices and dip into the prepared marinade.
3. Mix the ingredients well with your hands and place a weight on top.
4. Leave the turkey in the marinade for at least 4 hours.
5. Salt the meat before grilling over charcoal.

Tomato marinade for beef

Tomatoes have a sweet, slightly sour taste.

When tomatoes are added to the marinade, the meat acquires a pronounced tomato taste.

Composition of ingredients

To prepare the dish you will need:

• 1 bunch of fresh basil;
• 80 tbsp soy sauce;
• 80 tbsp olive oil;
• 5 cloves of garlic;
• 8 fresh tomatoes;
• 5-10 grams of black pepper.

During the cooking process, you can use ketchup or tomato paste.

Step-by-step cooking process

Meat in tomato marinade cooks faster.

Preparing the product is very simple:

1. The prepared ingredients must be washed well.
2. Tomatoes need to be peeled and cut into thin slices.
3. Garlic cloves must be peeled and passed through a press.
4. The greens need to be washed and chopped well.

5. Beef meat must be cut into portions and then placed in a bowl.
6. It is also necessary to add all liquid ingredients, spices and prepared foods (except tomatoes) to the container.
7. You need to build several layers of meat and tomatoes.

It will take about 4 hours to cook the meat.

How to serve a dish

A tomato-flavored dish should be served hot. It is best to use potatoes and rice as a side dish.

Marinade with tkemali for lamb shish kebab

Shish kebab in tkemali sauce and wine vinegar will turn out amazingly tasty, aromatic, tender and soft, and cooked from any type of meat.

Ingredients:

• Lamb ribs – 1 kg
• Tkemali sauce – 100 ml
• Wine vinegar - 0.25 tbsp.
• Onions - 1 pc.
• Vegetable oil - 1 tsp.
• Garlic - 1 clove
• Ginger - 0.5 tsp.
• Salt - 0.5 tsp.
• Ground black pepper - a pinch

Preparation of marinade with tkemali for lamb kebab:

1. Peel, wash and finely chop the onions, ginger and garlic.
2. Add tkemali sauce, wine vinegar, vegetable oil and ground black pepper to the vegetables.
3. Wash the lamb ribs, cut into bones and marinate.
4. Place them under the press for 3-4 hours.
5. Then place on the grill and bake over hot coals.

How to cook pork shashlik with kiwi on the grill

To prepare this kebab, purchase a piece of fresh pork belly. Choose meat with the least amount of fat and no skin (skin). Using a sharp knife, cut the breastbone (undercuts) into portions.

Place the meat in a deep and wide container. Do not take a shallow bowl or pan, otherwise it will be inconvenient to stir later. Add tomato ketchup or homemade tomato sauce and mustard to the meat.

Mix the pork with your hands and add salt, a mixture of aromatic spices to taste and honey to add a piquant flavor to the finished dish. To ensure that the marinade combines well with the meat, you can add a few tablespoons of vegetable or olive oil.

Grate one large onion on a coarse grater and add it to the meat, mix with your hands. Onion juice goes well with pork and makes the meat juicy. Cut the second onion into thin rings and add to the meat. Such rings can be strung on a skewer with meat.

Now comes the important part of the recipe. In order for the finished kebab to be exactly soft, I recommend adding one kiwi fruit to the marinade with meat. Grate the kiwi and mix with the meat. Now cover the meat with a lid and leave for 1.5 hours. You cannot keep meat in this marinade for any longer, otherwise its fibers will simply disintegrate during baking, and the kebab will turn out to have a cottony taste.

Bake the brisket shish kebab on prepared coals until cooked (20-30 minutes).

Serve kebab with pita bread, fresh vegetables or baked potatoes. We advise you to learn how to cook pork shashlik over a fire.

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Kefir marinade for chicken kebab

Unique taste and bright aroma... It turns out chicken kebab in a marinade based on fermented milk products. Kefir marinade gives the meat softness and piquancy. The dish will create a pleasant atmosphere and make your outdoor recreation unforgettable.

Ingredients:

• Chicken legs – 1 kg
• Kefir - 1.5 tbsp.
• Ground nutmeg - 0.5 tsp.
• Black pepper - 0.5 tsp.
• Lemon - 0.25 h
• Curry - 0.25 tsp.
• Garlic - 4 cloves
• Onions - 4 pcs.
• Salt - to taste

Preparation of kefir marinade for chicken kebab:

1. Divide the chicken legs into 5-6 equal parts.
2. Wash the lemon, dry it, squeeze out the juice and drizzle over the chicken.
3. Peel the garlic and onion, wash and grind in a blender.
4. Pour kefir into the onion-garlic mixture, add curry and ground black pepper.
5. Mix the marinade well and add the chicken to it.
6. Leave the bird to marinate for 4-6 hours.
7. Place the chicken on the grill and cook over well-heated coals.

Marinade for beef on kefir with lemon and garlic

Another recipe for marinade is with kefir.

For 2 kg of beef we take:

• lemon – 1 pc.;
• kefir – 0.5 l;
• garlic – 5 cloves;
• mixture of peppers, salt - to taste.

Wash the meat, remove the film, cut into the required pieces.

Peel the garlic, chop it finely or crush it. Next, mix with pepper and put in a pan with meat. Mix. Squeeze the juice from the lemon here, after first removing the zest from it, grating it and mixing it with the juice.

Now pour out the kefir. Stir, cover with a lid and put in the refrigerator. If you do it during the day, then for 10 hours, if in the evening, then at night.

Kefir will give the beef a very delicate taste, and with lemon juice it will be soft and juicy.

Marinade for shish kebab with vinegar and kiwi

If you need to quickly prepare meat for country gatherings, a win-win option is shish kebab marinated in vinegar and kiwi.

Ingredients:

• Pork – 1 kg
• Kiwi - 1 pc.
• Table vinegar - 1.5 tbsp.
• Salt - 1 tsp.
• Onions - 2 pcs.
• Ground black pepper - a pinch

Preparation of marinade for shish kebab with vinegar and kiwi:

1. Peel the onions, wash and grate on a fine grater.
2. Peel the kiwi and grate it on a fine grater.
3. Combine chopped onion with kiwi, pour vinegar and add ground black pepper.
4. Wash the pork, cut into larger pieces and marinate in the sauce.
5. Leave it to marinate for 30 minutes, but no longer than 2 hours, otherwise the meat will disintegrate into fibers.
6. Place the marinated pork on skewers, add salt, and fry over coals until golden brown.

How to prepare firewood for barbecue in Kiwi

The “correct” firewood is another secret to preparing delicious barbecue. Firewood made from cherry and other stone fruit trees is perfect for kiwi pork shish kebab. A universal option is birch coals, but remember that they must burn out properly, as they give off intense heat.

To ensure that the heat is uniform, moderately intense and gives the meat an appetizing crust on the outside and juiciness on the inside, use wood of approximately the same size to prepare the coals. A hand-held wood splitter is best suited for this task. With its help you will quickly, easily and safely chop the required amount of firewood. And if it is also a wood splitter with artistic forging, then you will get real aesthetic pleasure from this process. Even women will be delighted with chopping wood with such a wood splitter!

Korean kebab marinade with soy sauce

Many factors influence the taste of meat, but the main thing is the marinade. Meat cooked in soy sauce will be spicy, tender, juicy and aromatic.

Ingredients:

• Beef – 2 kg
• Soy sauce - 200 ml
• Dry red wine - 0.5 tbsp.
• Brown sugar - 50 g
• White onion - 1 pc.
• Garlic - 4 cloves
• Sesame oil - 2 tbsp.
• Salt - 1 tsp.
• Ground black pepper - a pinch

Preparation of Korean kebab marinade with soy sauce:

1. Peel the white onion and garlic and grate on a fine grater.
2. Mix soy sauce with wine, oil, sugar and black pepper.
3. Add the onion-garlic mixture and mix everything again.
4. Place meat cut into medium pieces into the marinade.
5. Leave the beef to develop flavor for 4 hours.
6. Then put the meat on skewers, add salt and fry on the grill.

Pork kebab with kiwi marinade

Using this marinade for kiwi kebab we get the most tender and delicious meat. The method is not entirely ordinary.

Ingredients:

• 1 kg pork
• 1 kiwi
• 1 onion
• 1 lemon
• ground black pepper
• paprika
• chopped cilantro

Kebab recipe with kiwi

1. Cut the pork, add salt, spices and herbs, and add salt.

2. Grind the onion in a blender.

3. Peel the lemon, cut into pieces and also grind into pulp, mix with onion.

4. Pour this mixture over the pork and mix well. Leave in the refrigerator until morning.

5. An hour before frying, add kiwi puree to the meat and mix. Let's fry.

If you like meat dishes cooked on coals, recipes for soaking kebabs with kiwi will be very useful to you. Be sure to try it!

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It’s a rare picnic menu for the May holidays without meat and kebabs.

If you planned a dinner, a feast with guests or an outing, and what you bought turned out to be tough, it’s not a problem. Listen to the advice of tochka.net

and try using a meat marinade based on exotic kiwi fruits. You will get a quick, tasty, tender and aromatic dish for pinkik in nature.

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Marinade for shish kebab with lemon and tomato paste

This simple and tasty marinade is perfect not only for beef, but also for lamb, pork, and even poultry. It takes literally a few minutes to prepare, and the meat turns out unusual and rich.

Ingredients:

• Beef – 2 kg
• White onion – 10 pcs.
• Peppercorns - 1 spoon
• Bay leaf - 3 pcs.
• Lemon - 1 pc.
• Tomato paste - 200 g
• Dry white wine – 200 ml
• Table vinegar 6% – 100 ml
• Salt - 1 tsp.
• Ground black pepper - 0.5 tsp.

Preparation of marinade for shish kebab with lemon and tomato paste:

1. Squeeze the juice out of the lemon using any convenient method.
2. Combine lemon juice with tomato paste, vinegar and wine.
3. Add the bay leaf, which you crumble with your hands, peppercorns and ground black pepper.
4. Place the meat cut into pieces into a bowl and leave to marinate for 7-8 hours.
5. Place a heavy weight on top, weighing about 7 kg.
6. Season the meat with salt before frying.

Features and subtleties of cooking barbecue

And now a few more words about the actual preparation of kebab, about the meat and other important nuances:

1. Meat selection. A very important point. It doesn't matter at all whether you choose pork, beef, lamb or even chicken. But the freshness of the meat is very important. You should not choose stale, bad-smelling, darkened or weathered meat, hoping that the marinade will “clog” and hide these nuances. This will not happen - spoiled meat will remain spoiled.
2. Fresh or frozen? In any meat dish, especially when it comes to barbecue or steak, it is better to give preference to fresh, chilled meat. When cooked, frozen meat, even if it has been thawed under ideal conditions, can become tough, rubbery, and dry. Remember this.
3. Young or old? Kiwi simply unrealistically tenderizes meat. BUT! Despite this, it is better to choose meat from young animals - it is softer and juicier. In addition, young meat will cook faster, due to which it will remain more juicy, tender, and soft.
4. Marinating time. Shish kebab is usually marinated for a day or longer. BUT! In the case of kiwi, just a few hours is enough. The acidity of kiwi is so strong that if you leave meat in the marinade for too long, the meat will become too soft and turn into mush.
5. Dishes. Many people know that there is no need to marinate shashlik in aluminum dishes. This, by the way, is relevant not only for kiwi marinade. The acid reacts with aluminum and releases harmful substances. Therefore, it is better to use glass, ceramic or stainless steel utensils for cooking.

These little secrets will help you prepare delicious kebab not only with kiwi marinade, but also with any other marinade. Have you already tried cooking shish kebab this way? Did you like it? And how exactly did you prepare it? Be sure to tell us about your experience in the comments - we will be very interested.