Ketchunez sauce: 5 recipes suitable for meat, pizza and pasta

Shish kebab in soy sauce

To cook a good kebab, you need to choose the right meat and the right marinade. And while disputes about meat rarely arise, there are dozens, if not hundreds, of opinions about which marinade is the best. Sometimes in a large company, arguing about the method of marinating meat for barbecue takes more time than preparing it. Moreover, many still prefer to use vinegar for these purposes, without even trying to change the marinade recipe. But vinegar can only spoil the meat, depriving it of its juiciness and natural aroma.

Even more controversy arises when you need to cook a quick kebab, when you don’t have the time or patience to wait 5-6 hours until the meat is well marinated. In this case, it is best to use poultry, fish or pork, and prepare the marinade using soy sauce. Your kebab will marinate faster in it, whereas in popular mayonnaise or lemon juice it will take at least two to three hours. To speed up the process, press the marinated meat into pieces with a weight.


  • Ground black pepper 3 pinches Pork neck 1000 g Soy sauce 100 ml

How to cook “Shish kebab in soy sauce” step by step with photos at home

Step 1

To prepare shish kebab, it is better to take a pork neck or shoulder, you will also need soy sauce and freshly ground black pepper.

Step 2

Wash the meat well, dry and cut into medium pieces.

Step 3

Place the meat in a saucepan, pour soy sauce and add black pepper - mix everything well and leave to marinate at room temperature for 1.5-2 hours.

Step 4

Thread the pieces of marinated meat tightly onto skewers.

Step 5

Place the meat on the grill and constantly turn it so that the kebab heats evenly and browns.

Step 6

When the meat is well browned, you can check it for doneness by cutting into a large piece - the meat should be an even light color and the juice should be clear.

Step 7

Serve the finished shish kebab with a vegetable side dish.

Sweet-hot chili

Thai sweet chili sauce is known as Nam Chim Kai in Thailand. It is sold in bottles in specialty stores and Asian food markets. But instead of buying chili sauce, try making your own.

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Products used:

  • 100 ml rice or white vinegar;
  • 100 g white sugar;
  • 50 ml water;
  • 40-60 ml fish sauce;
  • 30 ml sherry;
  • chopped garlic, chili pepper;
  • corn starch.

Place all ingredients except the cornstarch and water mixture in a saucepan or deep skillet. Bring to a boil, then reduce heat and continue cooking for 7-13 minutes. Note that the vinegar will be quite spicy as it burns off - rice vinegar is less strong than regular white vinegar.

Reduce heat to low and add starch and water mixture. Continue cooking, stirring occasionally, 2 to 3 minutes. Pour the sauce into a small bowl or jar and serve as a condiment, sauce, or marinade for meat.

Pork neck kebab in a simple marinade of soy sauce and honey - juicy and spicy

You will need:

  • pork neck (you can also use another part, with an average amount of fat) – 1 kg;
  • soy sauce – 100 ml;
  • honey (liquid) – 2 tbsp. l.;
  • allspice peas – 0.5 tsp;
  • ground paprika, nutmeg, ginger, coriander seeds - a pinch each;
  • salt - a little, optional.


  • 7 options for making a delicious marinade for shish kebab from wings
  • How to properly prepare marinade for beef shish kebab - 8 original recipes
  • How to prepare marinade for chicken legs - 6 recipes + video instructions

Cooking order - basic steps of the recipe:

  1. Rinse the meat, remove moisture from the surface with paper towels, cut into portions, standard size for kebab.
  2. Rub the chopped pork with the spice mixture.
  3. Separately mix soy sauce with honey. If honey has frozen (crystallized) during storage, it is better to melt it (in the microwave or on the stove) - this will make it easier to add uniformity to the marinade.
  4. Pour the soy-honey mixture over the future shish kebab, cover it and put it in the refrigerator for 2-3 hours (you can do it for a day).
  5. After marinating, thread onto metal skewers. Cook shish kebab in the classic way - on the grill or in the oven. If necessary, add a little salt.

Pork kebab in soy sauce - quick recipe

How do you marinate meat for barbecue?
There are all kinds of vinegar, and maneralka, and wine, and mayonnaise, but I tried the soy sauce marinade for kebab and fell in love! Try it too! Soy sauce is a unique marinade. It soaks the meat so quickly that you can fry it in literally 30 minutes, this is a great option if you don’t have time to pre-prepare the meat. I deliberately do not indicate salt in the recipe, because soy sauce is most often very salty and this salt is enough. But it all depends on the soy sauce itself! This time I took a new one and it was very salty, even 150 ml. per 1 kg. There was too much meat and the kebab was a little too salty. And there is soy sauce, which contains little salt, then you need to add salt to the meat.


  • Pork – 1 Kilogram
  • Soy sauce - 150 Milliliters
  • Spices - To taste (for barbecue)

Number of servings: 3-4

How to cook “Pork shish kebab in soy sauce”

Prepare all the necessary ingredients. Usually they use the neck for barbecue, but today I used a shoulder blade - everything is very tasty with soy sauce! Cut the meat into medium-sized pieces. Place the meat in a large bowl, pour in soy sauce, and add your favorite barbecue spices. Stir and refrigerate for at least 30 minutes, but preferably an hour or two. When the coals are ready, thread the meat onto skewers (you can also fry on a grill) and fry until the meat is cooked. Bon appetit!

Marinade for shish kebab with soy sauce and lemon juice

Kebab marinade with soy sauce is good for pork, although it also makes lamb soft and juicy. The recipe is for 1 kg of meat.

  • After cooking you will receive 4 servings
  • Cooking time: 5 minutes
  • Preparation time: 15 minutes
  • Total recipe preparation time: 20 minutes


  • Onion 3 pieces
  • Garlic 3 cloves
  • Mustard 1 tbsp. spoon
  • Sugar 2 tbsp. spoons
  • Soy sauce 5 tbsp. spoons
  • Lemon 2 pieces
  • Salt to taste
  • Ground black pepper to taste

Cooking method

  • Cut the onion into rings.
  • Pass the garlic through a press. Mix with mustard, sugar and soy sauce.
  • Squeeze the juice out of the lemons. 4-5 tablespoons are enough.
  • Place portioned pieces of meat in a bowl and mix with onions. Add salt and pepper. Sprinkle with lemon juice and mustard-soy sauce.
  • After 3–5 hours, the kebab can be grilled on the grill or in the oven.


A real find for meat eaters! Spicy barbecue sauce perfectly complements the taste of meat. Usually the dressing is served with aromatic steaks, kebabs, spicy sausages and sausages.

  • 2 shallots;
  • 3 medium tomatoes;
  • 1/2 bell pepper;
  • 1 small jalapeno pepper;
  • 150 ml strong coffee;
  • 130 ml vegetable broth;
  • 60 ml wine vinegar;
  • 30 ml tomato paste;
  • 15 ml rapeseed oil;
  • cumin, soy sauce.

Cut all vegetables into cubes. In a saucepan, sauté onion and pepper slices over medium heat. When the onions become translucent, add the tomatoes. Simmer for 5 minutes or until the vegetables release their juice. Add tomato paste, cook for 1-3 minutes. Gradually add coffee.

Add remaining ingredients. Turn off the heat, transfer the contents to a blender and blend until smooth. Pour the mixture back into the pan and cook over medium heat for 15 minutes until the mixture turns into a thick sauce. Store BBQ in an airtight container for up to 4 months.

We invite you to familiarize yourself with Stuffed large pasta with minced meat in the oven

Mustard marinade

The marinade, although it contains a slightly larger number of ingredients, is very easy to prepare.

You will need:

  • Lamb itself - about a kilogram.
  • Soy sauce and lemon juice - half a glass each.
  • Garlic – four medium cloves.
  • High-quality mustard - ¼ cup.
  • Spicy herbs - by preference.


  1. Prepared and chopped lamb is placed in a deep porcelain bowl.
  2. In a separate container, mix garlic with mustard. The garlic is first crushed and ground in a culinary mortar or passed through a press.
  3. Next, lemon juice, herbs, and soy sauce are added to the mustard, and everything is mixed.
  4. Then this liquid mixture is poured into the lamb, and everything is completely mixed.
  5. Now the future lamb shish kebab can be marinated. All it takes is about three hours.

This marinade is preferable not only for lamb or beef. It is easily adapted for fish as well. To do this, add a couple of tablespoons of olive oil and ginger to its components. Ginger marinade is ideal for any fish.

From the recipes discussed above, it is clear that kebab in soy sauce is prepared quite simply, and such marinades successfully use many components that can be completely different in their taste properties. But the cooked kebabs will always be distinguished by their utmost quality and amazing flavors.

Video on the topic:

Classic recipe

The most common option is mayonnaise with mustard on egg yolks.

The arsenal should include:

  • yolk of a chicken egg of category C1-C0 – 2 pcs.;
  • vegetable oil (preferably avocado) – 250-300 ml;
  • salt – ½ teaspoon;
  • mustard and lemon juice - 1 teaspoon each.

Let's get down to business:

  • Wash the eggs thoroughly in soapy water or soda solution. Since they will not be subject to heat treatment, this is a very important step.
  • Separate the yolks from the whites using a separator or any other method. Place them in a blender bowl, add salt and sugar, beat at low speed.
  • Add butter to the egg mixture one spoon at a time, without stopping the beating process to prevent separation.
  • As soon as the yolks and butter begin to form a homogeneous emulsion, you can pour in the oil in a thin stream.
  • Then mustard and lemon juice are added. Blend in a blender until smooth.

The interpretation of the presented recipe is the option of adding a whole egg, and not just the yolks. This variation is easier to prepare because it does not require the gradual addition of ingredients.

Let's distribute it on the desktop:

  • large egg;
  • vegetable oil - as needed;
  • ½ tsp. salt;
  • 1 tsp each mustard, lemon juice and sugar.

Culinary process:

Place all of the listed ingredients at the same time in a tall glass of blender and beat at maximum speed for 3-5 minutes. The thickness of the finished sauce depends on the amount of vegetable oil in the composition; the more, the thicker.

Universal simple marinade

Despite its minimal ingredients, this marinade shows excellent marinating results and is suitable for any type of meat. It is perfect for those who want to try all the delights of using soy sauce in a marinade for the first time. In addition, it can be used as a base for your own culinary experiments with different flavors of kebabs. That is, if you supplement this recipe with various components, then you will always find a successful combination of ingredients that will fully correspond to the necessary taste preferences.

You will need:

  • Any meat – about a kilogram.
  • Soy sauce – half a glass is enough.
  • Onions - about half a kilogram.
  • Appropriate seasonings for certain types of meat - according to preference.


  1. The meat is washed, dried, cut properly and placed in an acceptable glass or ceramic vessel.
  2. The onion is pureed, and the juice is extracted from its pulp, which must be poured over the chopped meat.
  3. Next, spices are added and everything is mixed.
  4. All that remains is to pour the mixture with soy sauce, and then mix everything completely.
  5. Then everything goes to marinate in any cool place. We marinate, focusing on the marinade treatment time, which was recommended above.

If you add even mayonnaise alone to this marinade, the kebab will certainly be enriched with additional flavor nuances, since in mayonnaise it will be marinated under slightly different conditions.

For dry turkey or more tender chicken, the most suitable option is a variation with soy sauce and natural honey.

Chicken kebab in soy and honey marinade

Honey has a very gentle effect on meat fibers, and the entire marinating process in it is quite long. But in tandem with soy sauce, the effect of honey is significantly enhanced, and the chicken kebab will marinate completely in just one night.

You will need:

  • Chicken wings, thighs or chicken breasts - about a kilogram.
  • Soy sauce - half a glass.
  • Honey - two regular tablespoons.
  • Basil and mint - two medium sprigs each.
  • Appropriate spices - according to preference.


How to marinate pork kebab with vinegar

  1. Prepared and cut up chicken parts are placed in a glass or porcelain container.
  2. Honey must be brought to a liquid state in a water bath, and then it is poured over the chopped fragments of the future kebab.
  3. Mix everything and let the meat soak in honey for a few minutes.
  4. Then soy sauce is poured into the container, spices, basil and mint leaves are added.
  5. Next, the resulting mixture is mixed completely and everything is put away in a cool place to marinate. You need to marinate for at least twelve hours, or longer, which will certainly improve the taste of future kebabs.

This marinade is great not only for chicken wings, thighs and breasts, but also for similar parts of a turkey carcass.

In addition, pork is also perfectly marinated in honey-soy sauce. Pork kebab is guaranteed to be especially aromatic, juicy and tender. It should be recalled that kebabs that have been marinated with honey must be turned over more often, as there is a high probability of them burning.

For beef or traditional lamb kebabs, a marinade with soy sauce and mustard would be more suitable

Marinade with mayonnaise and soy sauce

What do you need:

  • meat – 2 kg;
  • soy sauce – 120 ml;
  • mayonnaise – 0.5 l;
  • onion – 0.5 kg;
  • seasonings - to your taste.

How to cook:

  1. After washing and drying the meat with a kitchen towel, cut into pieces suitable for barbecue.
  2. Cut the onion into rings, preferably not very thin.
  3. Sprinkle the meat with seasonings, add onions and stir.
  4. Pour in mayonnaise mixed with soy sauce. Mix the meat with your hands.

Mayonnaise marinade with soy sauce allows you to marinate meat quite quickly, literally in 3-4 hours, but it is not advisable to use it for pork or lamb, since they are fatty and without mayonnaise.

Marinades with soy sauce are suitable for any meat and even fish, the main thing is to choose the appropriate recipe. This marinade is one of the “fastest”: usually after 3-4 hours the meat can be safely fried on the grill without fear that the kebab from it may come out dry or tough.

Marinade with soy sauce for beef skewers

What do you need:

  • veal tenderloin – 2 kg;
  • soy sauce – 0.2 l;
  • tomato juice – 0.5 l;
  • onion – 0.5 kg;
  • garlic – 3 cloves;
  • vegetable oil – 100 ml;
  • seasonings - to your taste.

How to cook:

  1. Wash the beef, cut into thick layers, and pound. If you think the pieces are too large, cut them in half.
  2. Cut the onion into small cubes and serve it with your hands to release the juice.
  3. Add garlic and spices passed through a press to the onion. Pour in the sauce and tomato juice, stir.
  4. Pour oil into the meat, stir it and pour in the prepared marinade.

After 6 hours, the beef can already be fried on the grill, threaded onto skewers.

Yemeni chug (hot salsa)

You may not be familiar with chug, but if you want to add a spicy kick to your food, this is the seasoning for you! This original salsa will beneficially modify any recipe and make even the most routine dishes tastier and richer.

  • 200 g cilantro leaves;
  • 5 hot green peppers;
  • 2-4 cloves of garlic;
  • 60 ml vegetable oil;
  • cumin, rosemary.

Cut the hot pepper into cubes, chop the cilantro. Puree the peppers and aromatic leaves in a food processor. Add oil and spices and stir until smooth. Add a little water if necessary. This seasoning will stay fresh for 1 month.

Pork kebab in soy sauce with orange juice and brandy

Pork kebab is prepared not on skewers as usual, but on a metal grid. This frying method is not quite classic, but no less good. The ingredients of this variant of preparing shish kebab are very unusual, since the ingredients used are products that are not at all close to this dish. Fresh orange will add aroma and sourness to the kebab, honey will add a light sweet note, and real brandy will add the most interesting flavor to the meat.

You will need:

  • pork – 2 kg;
  • garlic – 2 cloves;
  • onions – 1 piece;
  • soy sauce – 4 tablespoons;
  • chili pepper – 1 teaspoon;
  • honey – 3 tablespoons;
  • orange – 2 pcs;
  • salt – 1 pinch;
  • bay leaf – 3 pcs;
  • black pepper – 1 teaspoon.
  • cognac – 30 gr.


1. Take the pork and cut it into large pieces. This is necessary, since the meat will be fried on the grill. Place the chopped meat pieces in a large saucepan.

2. Cut the onions into large rings. Put it separately for now.

3. Add chili pepper to the meat. It is very similar to red pepper, but unlike just ground pepper, it has small pieces of chili. Pepper is quite hot, so you shouldn’t overuse it.

4. Take some honey and add it to the pan.

5. Next you will need freshly squeezed orange juice. Cut the fruit into two parts and squeeze it into the meat. Then add some soy sauce.

6. Pour a little cognac into the preparation, pepper and salt. Mix the ingredients thoroughly.

7. Place the pan with meat in the refrigerator for 6-8 hours. Alcohol can dry out the meat, so it is not recommended to leave it for longer. Once the pork has marinated, you can start frying it.

Pork neck shashlik with soy sauce, rosemary and adjika

Just listing the ingredients of the marinade for this kebab makes my mouth water. Just imagine how delicious it will be. And if you can’t imagine, then just try marinating pork kebab in soy sauce with adjika and rosemary.

To prepare this version of shish kebab you will not need any part of the meat, but only the neck of pork. This kebab will turn out very tender and juicy. Choose your meat carefully, the taste of the dish depends on it.

You will need:

  • pork neck – 1 kg;
  • olive oil – 30 ml;
  • salt – 1 pinch;
  • black pepper – 0.5 teaspoon;
  • rosemary – 1 pinch;
  • soy sauce – 3 tablespoons;
  • adjika – 1 teaspoon;
  • onions – 1 pc.


1. Cut the meat into medium cubes. Place the pieces in a deep container and pour in olive oil. Stir thoroughly to allow the oil to be absorbed into the pork.

2. Add a little salt, black pepper, soy sauce and adjika. Mix the ingredients.

3. In order to give the future kebab a more piquant taste, add a pinch of rosemary. Place the prepared meat in the refrigerator overnight.

It is recommended to cook the meat over coals, but if this is not possible, then this pork kebab in soy sauce will turn out very tasty in the oven. Simply place the meat on a baking sheet lined with foil or baking paper and bake at 200 degrees until golden brown. If there is a convection or grill in the oven, this is welcome.

Pea mayonnaise

Mayonnaise is made not only from vegetables and nuts. Very often it is made from peas, or rather from pea puree, which is cooked in advance. The technology for preparing this unusual product is as follows:

  • Place two tablespoons of pea puree into a blender bowl.
  • Add six tablespoons of plain water at room temperature. Beat well into a homogeneous mass.
  • Pour olive oil into the bowl in small portions until a thick, light mass is formed. On average, it takes no more than 200 milliliters to prepare such mayonnaise.
  • Add to the mayonnaise mixture one teaspoon of salt and sugar, half a teaspoon of ground black pepper, 2 teaspoons of dry mustard, 1 teaspoon of turmeric.
  • Culinary experts advise adding a little wine vinegar and crushed garlic to the finished sauce.
  • Once again, thoroughly beat the mixture, transfer it to a clean container and put it in the refrigerator.
  • The finished mayonnaise according to this recipe turns out to be somewhat runny, but its taste is simply divine.

Homemade vegan mayonnaise is made with natural ingredients that are healthy. By preparing it, you will not only diversify the taste of your dish, but also maintain your health. Add delicious sauce to vegetarian borscht and top salads. You will not notice how this eating style will become the meaning of your whole life.

Pork kebab in spicy soy sauce marinade

Let's take a pork ham or neck and make an excellent aromatic kebab from it. If you want to fry spicy, moderately spicy and aromatic meat on ghouls, then soy sauce is your best assistant. This recipe literally uses all the basic rules for cooking barbecue, so it will turn out very, very tasty.

You will need:

  • pork - 2 kg;
  • vegetable oil - 100 ml;
  • soy sauce - 100 ml;
  • greens – 100 gr.;
  • garlic – 1 piece;
  • onions – 2 pcs;
  • paprika – 1 tablespoon;
  • nutmeg – 1 tablespoon;
  • coriander – 1 tablespoon;
  • marjoram – 1 tablespoon;
  • basil – 1 tablespoon;
  • red and black pepper – 0.5 teaspoon each;
  • bay leaf – 5 pcs;
  • salt – 1 dessert spoon.


1. Take the pork and cut it into medium sized cubes. It is desirable that they be the same size. Place the meat in a deep pan.

2. Pour vegetable oil and soy sauce into a blender. Also add herbs and 5 cloves of garlic. Beat the ingredients until smooth.

3. Prepare a small container and mix paprika, nutmeg, coriander, marjoram, basil, red and black pepper. Add the spice mixture to the meat. Don't forget to add a little salt.

4. Cut the onions into small rings. Add it to the pan with the pork along with the bay leaves.

5. Pour the marinade prepared in advance over the meat. Mix all ingredients carefully. Cover the pan with a lid.

6. Place the finished mixture in the refrigerator for 5 hours. This time will be enough for the meat to marinate well.

Fry the finished pieces of pork over coals until cooked. You can use skewers or a grill rack. Fry on each side until golden brown. Check readiness by cutting one of the pieces of meat. The pork should be light gray inside, but not pink. The pink meat is not cooked through yet.

If desired, this pork kebab in soy sauce can also be cooked in the oven. Place the meat in a baking dish or thread it onto thin wooden skewers. It makes a great dish for a family dinner or even a holiday.


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Products used:

  • 100 ml soy sauce;
  • 50 ml water;
  • 30-60 ml rice wine;
  • 50 g white sugar;
  • garlic, ginger.

Mix all ingredients in a small pot. Heat ingredients over medium heat until sugar is completely dissolved. Let the sauce cool. This spicy dressing will stay fresh for 1-2 weeks. Add sesame seeds and cayenne pepper flakes if desired.

Recipe for marinating with soy sauce and mineral water

Mineral water perfectly softens and imbues barbecue meat with a pleasant taste. It contains many useful elements and minerals that remain in the meat during the soaking process.

For this you will need:

  • Pork - 3 kg;
  • Onions - 4 heads;
  • Soy sauce - 200 ml;
  • Mineral water -1.5 l;
  • Lemon - 0.5 pcs;
  • Red pepper - to taste;
  • Black peppercorns - to taste;
  • Bay leaf - to taste.

Tip: sometimes, after cooking, there is an unused half of a lemon left over. Over time, the lemon begins to dry out, even if it is in a bag. To keep the lemon fresh for a long time, you can do this: take a glass that tapers towards the bottom, pour a small amount of water into it. Place half a lemon in a glass with the cut side down so that it does not touch the water.

How to cook:

We cut the meat into skewer pieces and place it in a large container with a flat bottom. Place onion sliced ​​into rings in an even layer on the meat. Add seasonings and bay leaf. Squeeze half a lemon onto the onion, trying to distribute it evenly over the surface.

Pour sauce over everything. Add mineral water and mix everything thoroughly. Let it brew for up to 10-12 hours in the refrigerator.

The only downside to this recipe is that it takes longer to prepare the meat. The sauce here is diluted with mineral water, its effect is not so active. Mineral water soaks the meat for about 12 hours, while soy dressing requires 2-3 hours. If you do not keep the meat for the required time, the product may turn out dry and tough.

Mayonnaise with French mustard

The undeniable advantage of using this seasoning is that it already contains vinegar, so there is no need to add it or lemon juice. French mustard beans are often found under the name “Dijon”, so we could easily call this recipe Mayonnaise with Dijon mustard.

The main secret ingredient of the sauce is quail eggs, not chicken eggs. Why quail? The answer is simple:

  • firstly, they are much more useful;
  • secondly, due to their high body temperature, quails are much less likely to suffer from salmonellosis than chickens, which means that eating raw quail eggs is safer;
  • thirdly, mayonnaise on quail eggs does not separate, but with chicken eggs this problem occurs quite often.

We take out from stocks:

  • quail eggs – 5 pcs.;
  • French (Dijon) mustard - 1 tbsp. l.;
  • garlic – 1 clove;
  • odorless vegetable oil – 150 ml;
  • salt – 2 pinches;
  • granulated sugar - a pinch.

Culinary Steps:

  • Break the quail eggs into a blender glass. There is no need to separate the yolks; the whole eggs are used.
  • Next, add French mustard grains, salt and sugar to the glass. Beat very vigorously for about 2-3 minutes until the mixture turns pure white.
  • Pour in the oil in a thin stream, whisking continuously. Add the garlic clove passed through the press and beat for another minute.
  • Transfer the prepared homemade mayonnaise with mustard into an airtight container. It can be stored in the refrigerator for no longer than 7 days.

Pork shish kebab in soy-honey sauce with ginger

Ginger root gives the meat a spicy taste. Paired with soy sauce and honey, the meat is soaked and softened quite quickly. It only takes about 3 hours. It’s convenient to prepare the semi-finished product before going outdoors.

You will need:

  • 1.5 kg of meat;
  • ginger root;
  • 2-3 tbsp. l honey;
  • 250 ml soy sauce.

Preparation: Cut the meat into square or flat pieces, depending on what it will be cooked on (on skewers or grill). Place it in a saucepan and pour soy dressing over it.

Add honey and grated ginger root. Mix everything well. By the time you arrive at the dacha, it will already be ready for frying.




With lemon juice

The simplest option, but no less delicious. You only need 3 components:

  • 3 tbsp. l. mayonnaise;
  • 1.5-2 tbsp. l. ketchup;
  • juice of half a lemon.

Mix all ingredients and serve with your favorite dishes. If necessary, the sauce can be salted and your favorite spices added. Thanks to its light sourness, the dressing is appropriate to serve with meat, especially barbecue, and dumplings.

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