Kebab marinated in vinegar with onions is one of the most common cooking options for this dish.
There are many other marinades, but vinegar with onions is always popular due to its simplicity and excellent result.
Shish kebab on such a marinade has a pleasant, familiar sourness, fragrant, tender, and onion gives additional flavoring notes.
General principles for the preparation of barbecue in a vinegar and onion marinade
For such a dish, various types of meat are suitable. This is mutton, traditional for Caucasian kebab, and adapted Russian version - pork. Beef, poultry, rabbits and even the liver can also be cooked in the form of barbecue in a vinegar-onion marinade.
The main condition when choosing meat - it should not be too lean. If there is practically no fat in the meat, vinegar will dry it and make it completely tough.
For pickling using vinegar, it is permissible to take harsh meat. Of course, these should not be hard parts of the old animal, but beef, for example, not very soft, 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 the meat, it is still desirable to dilute it with water. Particular care must be taken when handling vinegar essence in terms of personal safety. Acetic acid is a rather caustic substance, so if it comes into contact with the skin, you should rinse this place well with water. Do not allow acid to enter the digestive tract, do not taste it.
Onions for marinade are used white or red. You can grind it on 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 pickling, grill over charcoal with meat.
In addition to vinegar and onions, other seasonings and spices are used for such a marinade. This is, first of all, black ground pepper. You can also add allspice, red pepper, bay leaf, coriander, dill seeds and greens, basil to the marinade.
The method of cooking barbecue is simple: the meat is cut into small pieces, a marinade is prepared from diluted vinegar, salt, spices, onions, mixed thoroughly.
It is advisable to stand the meat in the marinade for at least two hours, possibly longer. At the same time, you need to make sure that the meat does not dry out, especially if the mixture is too sour. For softness, you can add a little sugar.
Such a kebab is fried on charcoal, strung on skewers, or on a special grill.
The finished dish is served with fresh or pickled vegetables - onions, cucumbers, tomatoes, bell peppers, as well as fresh white bread.
A simple recipe for cooking pork for barbecue in a vinegar and onion marinade
This method can be used when there is not much time before cooking, and the products are the simplest. The main thing is that the meat should be lightly fat. Ideally in this case, the pork neck. Ribs will do.
Ingredients
Kilogram of pork
A tablespoon of vinegar essence
A pair of large onions
Ground black pepper
Pinch - two salts.
Cooking method
Cut the meat into large pieces of the correct shape the size of about two matchboxes.
Chop the onion rings or half rings.
Salt onion, knead a little to stand out juice.
Dilute a spoonful of vinegar with two or three tablespoons of cold water.
Pour acetic acid into the onion, add pepper and dip the prepared pork in this marinade.
Mix well, if there is absolutely no liquid, pour a couple of tablespoons of water.
Cover, leave for an hour.
Check the meat for salt, acid, add the missing ingredients as necessary.
Allow to stand and grill over charcoal without fire with onions.
Serve hot with vegetables, hot spices.
Caucasian motifs: lamb skewers marinade on vinegar and onion
Traditionally, in the Caucasus, barbecue is prepared from lamb. You need to take young meat with fat. Various parts are suitable except, perhaps, the lower part of the legs, where there are many lived. Spices can be chosen to taste, but a slightly island kebab with aromas of allspice and coriander is more traditional.
Ingredients
A kilo and a half young lamb
Half a kilogram of onion
A tablespoon of salt
A tablespoon or a little more vinegar essence
A pinch of black pepper, a little red ground pepper
Coriander grains
Dry or fresh basil to taste
Spoon any vegetable oil.
Cooking method
Cut lamb is not small, but not too large.
Salt, pepper, mix.
Add finely chopped onions to the meat - preferably in half rings.
Dilute vinegar in a glass of water.
Pour half of the diluted vinegar into the meat, let stand for about half an hour.
Gently taste the marinade. If the acidity is very light, adjust with the rest of the vinegar solution. Add basil and coriander seeds.
Add a spoonful of oil and mix well.
Cover and leave until necessary time.
Fry on skewers or wire rack, serve with adjika and lots of herbs, fresh vegetables.
Tender ribs in vinegar and barbecue marinade sauce
Whole pieces of pulp as a kebab, some prefer ribs. Chopped bones with meat and fat are remarkably baked on fire, and with a suitable marinade they become a delicious dish. Ribs can be taken mutton or pork. Obligatory presence of fat and not too respectable age of the animal.
Ingredients
1.2 kg of lamb or pork ribs
3 large onions
Incomplete tablespoon of salt
A tablespoon of honey
A tablespoon of mustard
Teaspoon of vinegar
Ground black pepper
Ground red pepper
A pinch of cinnamon is optional.
Cooking method
Cut the ribs into small parts, trying to avoid fragments. Wash well, dry.
Make marinade sauce. To chop the onion as carefully as possible - using a meat grinder, fine grater, blender.
Add salt, honey, mustard, black pepper and red to the onion to taste. Cinnamon can be used, but it will add a certain spicy flavor.
Pour vinegar, mix, dilute with water so that the sauce is not too thick.
In the finished marinade, immerse the ribs, mix well, leave for an hour.
After an hour, mix again so that all parts of the meat are saturated with marinade. Let stand still.
Fry on a wire rack, slightly brushing off the marinade.
Chicken thigh skewers in vinegar and onion marinade
Barbecue in vinegar and onion marinade can be cooked from chicken. It is simple, very fast and inexpensive. The only wish is not to use chicken breast for this. She will come out in a vinegar marinade rather dry. Ideal in this case, chicken legs or thighs.
Ingredients
8-10 chicken thighs
A pound of onion
50 ml of vinegar 9%
A tablespoon without a slide of salt
Half a teaspoon of sugar
Shish kebab seasoning
Hot pepper, fresh or ground, optional
Egg.
Cooking method
Wash and dry chicken thighs.
Make a suitable pan or cup.
Chop onions as desired - in cubes or half rings. Mix with salt and sugar.
At the bottom of the dishes put a little onion, then a thick layer of meat, sprinkle with seasonings, sprinkle with plenty of vinegar.
Then again onion, meat, spices and vinegar again.
So lay out all the ingredients. The top layer should be onion, which must be watered with the remains of vinegar.
It is good to press the mass in a pan, cover with a plate, put light oppression.
Leave to marinate in a cool overnight.
One hour before frying, you need to mix all the layers well, pouring the mixed chicken egg into the meat.
It is best to grill chicken.
Serve with any suitable side dish - potatoes, rice, baked or fresh vegetables.
Beef in marinade for barbecue vinegar and onion
Acetic marinade is one of the best options for beef skewers. It will soften strong fibers well, and in order not to overdry the meat, you can flavor it with a small portion of vegetable oil. This is done when the beef is lean.
Ingredients
A kilogram of veal or young beef
Three large onions - less possible if desired
Two teaspoons of salt
Two teaspoons of vinegar essence
A teaspoon of pepper mixture
A tablespoon of any vegetable oil.
Cooking method
Cut the meat into oblong pieces.
Sprinkle with salt and pepper mixture.
Chop the onion, knead, add to the meat.
Dilute vinegar in half a glass of water and pour into a mixture of meat and onions.
Mix well, add a spoonful of oil and mix again.
Beef needs to be pickled for about half a day, with veal this time can be reduced by several hours.
String pickled meat on skewers and fry on charcoal with a slight heat.
Serve with a suitable sauce and garnish.
Rabbit in vinegar and onion: a variant of marinade for barbecue
Rabbit meat has a specific smell, more characteristic of its wild fellow hare. However, it is advised to soak home rabbit meat before cooking in a slightly acetic acid water. And even if a kebab of this meat is conceived, then the more vinegar marinade will be to the point. Onions will make the taste richer.
Ingredients
One carcass of a large rabbit
Two large onions
A tablespoon of vinegar essence
A tablespoon of olive or sunflower oil
Bay leaf
Five to seven peas of allspice
A pair of bay leaves
Ground black pepper - a pair of pinch
A tablespoon of salt
A teaspoon of sugar.
Cooking method
The rabbit carcass must be thoroughly washed and cut into 10-12 pieces.
Finely chop the onion.
Boil two glasses of water. Put salt, sugar, bay leaf, allspice in a bowl, pour boiling water.
When the brine has cooled to a warm state, add vinegar, oil, black pepper, onion to it.
Submerge the rabbit pieces in the marinade and leave for at least three hours.
Stir periodically. Half an hour before cooking, lay the rabbit out of the marinade, allow to dry.
Grill frequently, overturning.
Onion and vinegar marinade for liver skewers
Not everyone likes the liver, but its lovers will appreciate the kebab from this offal. It is advisable to take beef liver, but pork is also suitable. A real delicacy will be cooked in the form of barbecue liver of a rabbit or bird. So that the marinade with vinegar does not make the dish dry, it is recommended to fry pieces of liver with lard during frying.
Ingredients
A pound of liver of a bird or any other
200 grams of fresh lard
Half a tablespoon of salt
One large onion
Black pepper or pepper mixture to taste
A teaspoon of vinegar essence.
Cooking method
Wash the liver well. Pork must be soaked in water or milk for at least half an hour.
Cut the liver into small pieces, if it is the liver of a bird, leave it whole.
Fat is also cut into thick cubes.
Finely chop the onion, salt, pepper, pour vinegar, add a couple of tablespoons of water.
Grate pieces of liver and fat with the mixture.
Leave to marinate for an hour, that's enough. If there is a lot of time ahead, you need to put the liver in the marinade in a sealed container and put it in the cold.
String skewers of liver and fat in turn on skewers - rather tightly so that the liver does not dry over the coals.
Fry for 20 minutes, constantly turning.
Fat can not be eaten, its main goal is to keep the liver juicy. However, usually it is also eaten with pleasure.
Serve with tomato sauce, basil, parsley.
The secrets and subtleties of cooking marinade for barbecue from vinegar and onion
First of all, for a good kebab you need not be afraid to work with meat - remove veins, excess fat, unsuitable pieces should be sent to the mincemeat. For shish kebab meat should be ideal - a little fat, without veins, pieces of the correct form. Hanging scraps will interfere with frying, burn out, so this also needs to be cut.
A spoonful of vegetable oil, added to the kebab, will help all flavoring components to better penetrate the meat. And also protect it from excessive drying during frying.
One of the kebab secrets is adding raw eggs to pickled meat immediately before cooking. The yolk will make the meat more tender, neutralize the sharpness of vinegar, and the protein will envelop the pieces and prevent the evaporation of the juice. The egg needs to be thoroughly loosened before being added.
Shish kebab on vinegar is desirable to string or lay tight and fry in light heat, often overturning.
