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For this May: 5 marinades for barbecue from chefs

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The secret to the perfect May holiday is simple: relaxation in nature, beautiful weather and a pot of barbecue. So make no mistake, start putting together country outfits that can go both to the banquet and to the world. However, we still recommend returning to the last point.

It is impossible to imagine May without meat. Moreover, the season when the smell of freshly cooked kebab can be heard in every second summer house begins in this period. Therefore, you yourself understand that there will be material containing recipes of the most delicious marinades. We have collected the five best recipes from Moscow chefs that everyone can handle.

And if you suddenly stay in the city for some reason during these holidays, they told you where there is delicious kebab in Moscow.

What do you want:

Lamb or beef – 1 kg
Onion (small) – 2 pcs.
Garlic – 3-4 cloves
Coriander – 40 g
Parsley – 40 g
Freshly ground black pepper, sea salt – to taste
Ground coriander – 1 teaspoon
Thyme, fresh rosemary – 3-4 sprigs
Medium pink tomatoes, ripe – 2 pcs.
Bay leaves – 2-3 pieces.

How to cook:

1/ Cut the onion into rings and crush it well, chop the tomatoes coarsely, cut the meat into large pieces and rub it with all the spices, leave it in the refrigerator for an hour.

2/ Then add the onions and tomatoes, mix well, transfer to a glass or plastic container, cover with parchment, close the lid and marinate in the refrigerator overnight.


What do you want:

Poultry – 1 kg
Kefir – 200 ml
Dijon mustard – 30 g
Salt – 15 g
Garlic – 30 g
Thyme – 1 sprig
Orange zest – 6 g
Black pepper – to taste
Nutmeg – to taste

How to cook:

1/ Place the chicken in a bowl and mix together kefir, Dijon mustard, chopped garlic, salt, thyme, orange zest, nutmeg and black pepper.

2/ Leave everything in the fridge overnight.


What do you want:

Chicken legs – 1 kg
Onion – 150 g
Tomato paste – 40 g
Dried red hot pepper – 5 g
Ground black pepper – 5 g
Salt – 30 g
Mayonnaise – 200 g
Sour cream 20% – 50 g

How to cook:

1/ Cut the chicken into a diamond shape, weighing 50-60 g, 4*5 cm in size, 2 cm thick.

2/ Mix the meat with onion, salt, spices, sour cream and mayonnaise and mix well. Leave to marinate for 20 minutes.

3/ Place the marinated meat pieces on a skewer and roast on the grill for 12-15 minutes until cooked on all sides.

4/ Place the finished kebab on a serving plate (you can also use pita bread and onions)


*For 10 steaks, 300g each.*

What do you want:

Butter – 400 g
Coffee beans – 20 g
Hot pepper (red) – 25 g
Tarragon St – 25 g
Salt – 7 g
Pepper – 3 g

How to cook:

1/ Put the butter in a saucepan over low heat and when the butter melts, add the coffee beans. Continue heating the oil over low heat until the oil becomes transparent and all the whey settles to the bottom of the pan. Then strain and let the oil cool to room temperature.

2/ Salt and pepper the sliced ​​steaks and place them in vacuum bags. We add chopped pepper, tarragon leaves to them and fill everything with oil. Vacuum and leave in the refrigerator for 12 hours. By the way, they can also be stored frozen for up to a month.

3/ Steaks can be left at room temperature for 2-3 hours before frying.


What do you want:

Turkey hearts – 1kg
Chicken liver – 1 kg
Chicken stomachs – 500 g
Mayonnaise – 300 g
White pepper spices – to taste
Dry chicken broth – to taste
Paprika spices – to taste
Freshly ground fennel and dill seeds – to taste

How to cook:

1/ Marinate the hearts, liver and gizzards with white onion and dry ground spices (white pepper, dried chicken broth, paprika, freshly ground fennel and dill seeds).

2/ Add mayonnaise and let everything marinate for three hours.

Let’s be friends?

Source: People Talk

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