Marinade for kebabs with vinegar and onions – the mostpopular! Recipes маринада для шашлыка с уксусом и луком изdifferent types of meat

Kebab, pickled in vinegar with onions, is one of the most
common cooking options for this dish.

There are a lot of other marinades, but vinegar with onions is invariably
popular due to its simplicity as well
excellent result.

Shish kebab on such a marinade has a pleasant, familiar to all
sour, fragrant, delicate, and onions give extra flavor
notes.

General principles of cooking kebabs in a marinade of vinegar and
Luke

For this dish will suit various types of meat. This and
Caucasian lamb shashlik traditional and adapted
Russian version – pork. Beef, poultry, rabbits and even liver
can also be cooked as kebabs in vinegar and onion
marinade.

The main condition when choosing meat is that it should not be too
lean. If there is practically no fat in the meat, the vinegar will dry it and
will make quite tough.

For pickling using vinegar is permissible to take
harsh meat. Of course, it does not have to be the hard parts of the old
animal, but beef, for example, is no different
softness, after such preparation will be pretty good.

Vinegar can be used as an essence or 9%. In the first
option you need to be extremely careful. When adding vinegar to
it is desirable for meat to dilute it with water. Especially neat
it is necessary to be when handling the vinegar essence in terms of personal
security. Acetic acid is quite caustic, therefore
after contact with skin, rinse well with water. Not
prevent the ingress of acid into the digestive tract, do not
taste it.

Onions for marinade used white or red. Can
chop it in a grater, in a blender, finely chop and add as
part of the sauce. And another option is possible – cut into large rings.
and after marinating fry on coals with meat.

Кроме уксуса и Luke, для такого маринада используют и другие
seasonings and spices. This is, first of all, black ground pepper.
Also in the marinade, you can add allspice, red pepper,
bay leaf, coriander, dill seeds and greens, basil.

Cooking method шашлыка прост: мясо
cut into small pieces, marinade is prepared from diluted
уксуса, соли, специй, Luke, тщательно перемешивается.

It is desirable for meat to marinate at least two hours;
longer. At the same time it is necessary to ensure that the meat does not dry out,
especially if the mixture is too acidic. For softness, you can add
a little sugar.

Such a kebab is fried on coals, strung on skewers, or on
special lattice.

The finished dish is served with fresh or marinated vegetables –
onions, cucumbers, tomatoes, bell peppers, as well as fresh
white bread.

A simple recipe for cooking pork kebab marinated from
уксуса и Luke

This method can be used when the time before cooking
dishes are not very many, and the products are the most simple. The main thing –
meat should be with a light fatty. Ideal in this case pork
neck. The ribs will do.

Ingredients

• Kilogram of pork

• A tablespoon of vinegar essence

• A pair of large bulbs

• Ground black pepper

• A pinch is two salts.

Cooking method

1. Cut the meat into large pieces of regular shape
   with about two matchboxes.

2. Onions chop rings or half rings.

3. Salt the onions, slightly knead, to stand out the juice.

4. Spoon vinegar diluted with two to three spoons of cold water.

5. Pour the acetic acid into the onion, add the pepper and immerse it in this
   marinade prepared pork.

6. Mix well, if there is no liquid at all, pour in a couple of spoons
   water.

7. Cover, leave for an hour.

8. Check meat for salt, acid, add as needed
   missing ingredients.

9. Let stand still and fry on coals without fire along with onions.

10. Serve hot with vegetables, spicy seasonings.

Caucasian motives: marinade for lamb shashlik on vinegar and
onions

Traditionally, in the Caucasus, kebabs are made from lamb. Need to take
young meat with fat. Different parts will fit except
perhaps the lower legs, where many lived. Spices can be picked by
taste, but more traditional is a bitty kebab with
aromas of allspice and coriander.

Ingredients

• Kilo and a half young lamb

• Половина килограмма репчатого Luke

• Tablespoon of salt

• Tablespoon or a little more vinegar essence

• A pinch of black pepper, a bit of red pepper

• Coriander seeds

• Dry or fresh basil to taste

• Spoon any vegetable oil.

Cooking method

1. Cut lamb is not small, but not too large.

2. Salt, pepper, mix.

3. Add finely chopped onion to meat – preferably
   semirings.

4. Развести уксус в стакане water.

5. Pour half the diluted vinegar into the meat, let stand about
   half an hour.

6. Try to taste the marinade carefully. If sour at all
   easy to adjust the rest of the vinegar solution. Pour
   basil and coriander seeds

7. Add a spoonful of butter and mix well.

8. Cover and leave until the required time.

9. Fry on skewers or grill, serve with adzhika and large
   the amount of greenery, fresh vegetables.

Notжные ребрышки в соусе-маринаде из уксуса и шашлыка

Whole pieces of flesh as barbecue some
prefer ribs. Chopped bones with meat and
with fat is beautifully baked on fire, and with a suitable marinade
become exquisite food. Ribs can take lamb or
pork The presence of fat and not too respectable age
an animal.

Ingredients

• 1.2 kg of lamb or pork ribs

• 3 large onions

• Notполная столовая ложка соли

• Tablespoon honey

• Table spoon of mustard

• Teaspoon vinegar

• Ground black pepper

• Red ground pepper

• Optional pinch of cinnamon.

Cooking method

1. Chop the ribs into small pieces, trying to avoid
   splinters. Wash well, dry.

2. Prepare marinade-sauce. Onions for this chop as much as possible
   more thoroughly – with the help of a meat grinder, a fine grater, a blender.

3. Add salt, honey, mustard, black pepper and red pepper to the onion.
   to taste. Can использовать корицу, но это добавит определенный
   spicy flavor.

4. Pour vinegar, mix, dilute with water so that the sauce is not
   too thick.

5. In the finished marinade, immerse the ribs, mix well,
   leave for an hour.

6. After an hour, stir again so that all the pieces of meat are fed.
   marinade. Let it stand still.

7. Fry on a wire rack, slightly shaking off the marinade.

Chicken thigh shashlik marinated on the basis of vinegar and
Luke

Shish kebab in vinegar and onion marinade can also be cooked from chicken.
It is simple, very fast and inexpensive. The only wish is not
use for this chicken breast. She’s in vinegar marinade
will be dryish. Ideal in this case chicken
chicken legs or thighs.

Ingredients

• 8-10 chicken thighs

• Полкилограмма репчатого Luke

• 50 ml of vinegar 9%

• Table spoon without a hill of salt

• Half a teaspoon of sugar

• Store seasoning for kebabs

• On request – hot red pepper, fresh or ground

• Egg.

Cooking method

1. Chicken thighs wash and dry.

2. Cook a suitable size pot or cup.

3. Репчатый лук нашинковать по желанию — кубиками или semirings.
   Mix with salt and sugar.

4. На дно посуды выложить немного Luke, затем плотный слой мяса,
   sprinkle with spices, drizzle with vinegar.

5. Then again onions, meat, spices and vinegar again.

6. So lay out all the ingredients. The top layer should be a bow,
   which should be poured residues of vinegar.

7. Well press the mass in the pan, cover with a plate, put
   not heavy oppression.

8. Leave to marinate in cool for the night.

9. An hour before frying, you need to mix all the layers well, pouring into the meat
   stirred chicken egg.

10. The chicken is best roasted on the grill.

11. Serve with any suitable side dish – potatoes, rice,
    baked or fresh vegetables.

Говядина в маринаде для шашлыка из уксуса и Luke

Acetic marinade – one of the best choices for kebabs from
beef It will well soften strong fibers, and not to
dry the meat, you can spice it up with a small portion of vegetable
oils. This is done when the beef is not greasy.

Ingredients

• Kilogram of veal or young beef

• Three large onions – can be less as desired

• Two teaspoons of salt

• Two teaspoons of vinegar essence

• A teaspoon of pepper mix

• A tablespoon of any vegetable oil.

Cooking method

1. Cut the meat into oblong pieces.

2. Sprinkle with salt and pepper mixture.

3. Shred onion, knead, add to meat.

4. Dilute the vinegar in half a glass of water and pour into the mixture of meat and
   Luke.

5. Mix well, pour a spoonful of oil and mix again.

6. Beef need to marinate about half a day, with veal
   This time can be reduced by several hours.

7. Strung marinated meat on skewers and fry on coals with
   light heat.

8. Serve with a suitable sauce and side dish.

Кролик в уксусе и onions: вариант маринада для шашлыка

Rabbit meat has a peculiar smell, more characteristic of it.
wild fellow hare. However, home rabbit is advised before
cooking slightly soak in slightly acerous water. And if
the kebab from this meat is conceived, the more the vinegar marinade will be in
the point. Onions will make the taste more rich.

Ingredients

• One large rabbit bird

• Two large onions

• A tablespoon of vinegar essence

• Tablespoon of olive or sunflower oil

• Bay leaf

• Five to seven peppers allspice

• A pair of bay leaves

• Ground black pepper – a couple of pinches

• Tablespoon of salt

• A teaspoon of sugar.

Cooking method

1. The carcass of the rabbit should be thoroughly washed and cut into 10-12
   pieces.

2. Finely chop the bow.

3. Вскипятить два стакана water. Put salt, sugar in a bowl
   bay leaf, allspice, pour boiling water.

4. When the brine has cooled to a warm state, add to it
   vinegar, oil, black pepper, onion.

5. Immerse the rabbit pieces in the marinade and leave at least for three
   hours

6. Stir periodically. Half an hour before cooking lay out
   rabbit from marinade, let dry.

7. Roast on the grill, often turning over.

Маринад из Luke и уксуса для шашлыка из печени

Not everyone likes the liver, but her lovers will appreciate the kebab from
this offal. It is advisable to take beef liver, but it will do.
and pork. A real delicacy will be cooked in the form of
skewers liver rabbit or poultry. To marinade with vinegar did not
the dish is dry, it is recommended to mix pieces of liver with
lard.

Ingredients

• Pound of poultry liver or any other

• 200 grams of fresh pork lard

• Half a tablespoon of salt

• One large onion

• Black pepper or pepper mix to taste

• A teaspoon of vinegar essence.

Cooking method

1. Liver wash well. Pig needs to be soaked in water or
   молоке хотя бы в течение half an hour.

2. Cut the liver into small pieces, if it’s a bird’s liver,
   leave whole.

3. Salo is also cut into thin sticks.

4. Finely chop the onion, salt and pepper, pour vinegar,
   добавить пару ложек water.

5. The resulting mixture to rub the pieces of the liver and fat.

6. Leave the pickle for an hour, that’s enough. If ahead
   a lot of time, you need to put the liver in the marinade in a sealed container
   and clean in the cold.

7. On skewers strung pieces of liver and fat in turn – pretty
   tight, so that the liver does not dry over the coals.

8. Fry for 20 minutes, constantly turning.

9. Fat can not be eaten, its main goal – to save
   liver juicy. However, usually it is also with pleasure
   eaten up

10. Serve with tomato sauce, basil, parsley.

Secrets and subtleties of cooking marinade for shashlik from vinegar
и Luke

• First of all, for a good kebab, do not be afraid
  work with meat – remove veins, excess fat, inappropriate
  pieces better send for mince. For kebab meat should be
  ideal – with a little fat, without veins, pieces of regular shape.
  Hanging lumps will interfere when frying, burn, so this
  also need to cut.

• A spoonful of vegetable oil, added to the kebab, will help everyone
  flavoring components better to penetrate into the meat. And also protects
  it from excessive drying when frying.

• One of their kebab secrets – adding raw eggs to
  marinating meat just before cooking. Yolk
  make the meat more tender, neutralizes the sharpness of vinegar, and protein
  will envelop the pieces and prevent the evaporation of the juice. Egg
  you need to properly blab out before adding.

• Kebab on vinegar is desirable to string or lay tight and
  fry on a gentle heat, often turning.