Marinade for kiwi kebab. Kebab with kiwi - original recipes

We present to your attention a shish kebab recipe without adding vinegar. The preparation of the food is quite simple. with kiwi makes the meat very juicy and tender. This allows you to marinate not only chicken and pork, but also leaner and tougher meats, such as lamb, turkey and even beef.

Some people like to cook shish kebab on coals. Of course, everyone has their own cooking recipe, but in order to cook tender and tasty kebab, you need not only to choose the right meat product. A tasty marinade is the basis of competent cooking. As you know, pork is considered the most popular in Russia. Naturally, it must be fresh; in extreme cases, you can buy it frozen. It is advisable to give preference to meat with slight layers of fat. This will add juiciness to the dish. It is believed that the neck part of a pig carcass is ideal for pork kebab. As for pre-soaking, we recommend trying to prepare a marinade for you; you will definitely appreciate the new recipe and the taste of the dish.

In order to make the kebab itself, as well as from kiwi, you will need the following products:

• fresh pork pulp (neck) - two and a half kilograms;
• onion - six medium onions;
• kiwi - four pieces;
• mayonnaise - two hundred grams;
• ground pepper (black) - to taste;
• spices intended for barbecue;
• bay leaf - three pieces;
• salt to taste;
• cumin;
• dill and parsley - one bunch each;
• ketchup - one package;
• lettuce leaves;
• favorite vegetables.

How to prepare marinade for pork shish kebab with kiwi

1. Before preparing the dish, the meat must be marinated. To do this, take pieces of pork neck, rinse them with water, peel them off the films and cut them into large pieces. The size of the meat pieces should be no smaller than a matchbox. If your pork is fresh or steamed, then it does not require long soaking, and you can get by with only a short marinating so that the meat absorbs the aroma of all the spices.

2. Now cut the onion into rings, salt it directly on the board and stir until it releases its juice. This will help you tenderize your meat during the soaking process.

3. Now place the meat in a large enamel bowl, add salted onions, spices, and pepper. Cut cumin and kiwi into slices. Add mayonnaise. Your marinade for pork kebab with kiwi is almost ready.

4. Mix everything and put it in the cold, let the meat marinate. Wait thirty minutes, no more! After all, kiwi contains acid that can quickly “burn” meat. To prevent this from happening, your grill should already be fully prepared for frying kebabs.

5. Remove the kiwi from the meat if you need more time to marinate.

6. Place the pieces of pork evenly on the skewer, but do not press them too tightly together. You don’t have to plant the onion at all, because it can all burn.

7. Place the skewers at a height of twenty centimeters from the coals and start frying the kebab. Don't forget to turn it over periodically.

8. If you correctly made the kiwi marinade for the barbecue and marinated the meat well, it should fry in fifteen minutes and become golden brown.

9. Serve the food on a platter; no need to remove from skewers. Place tomato sauce, vegetables and herbs, and ketchup on the table.

Whether your kebab will be successful depends largely on the composition of the marinade used. If it does not contain products that soften the meat and prevent the protein from curdling during heat treatment, you can be sure that your kebab will come out tough and dry. Acids have the desired effect on meat, so vinegar or kefir is often included in the marinade for barbecue. However, we should not forget about fruit acids that have similar properties. Some fruits are even more effective than vinegar. These include kiwi. For this reason, marinade for kebab with kiwi has recently become increasingly popular. On the one hand, it is universal, as it helps soften any meat; on the other hand, it has many recipes that allow you to choose the composition that is most suitable for the type of meat you are using. In your collection of culinary recipes, it wouldn’t hurt to have notes on preparing kiwi marinade for different types of meat. In this case, the spontaneous desire to barbecue will never take you by surprise.

Cooking features

Cooking barbecue is an art, but anyone can learn the basics of the skill. After all, there are not many secrets here, and the rules for choosing meat for barbecue and marinating it are simple enough to follow. Following the advice of professionals, you will never cook hard and dry kebab - it will always be juicy and tender.

• The first step is to choose the right meat for barbecue. Whether it is lamb, pork, beef or poultry does not matter. Only quality matters. You should not purchase meat that looks stale or has an unpleasant odor, hoping that during the marinating process all microbes will be destroyed. It is impossible to make delicious kebab from spoiled meat. In addition, the risk of poisoning will remain even after keeping it in the marinade.
• Even high-quality meat for barbecue should not be taken if it has been frozen. When defrosting, even under the most ideal conditions, its structure will inevitably change and it will become drier. If this does not play a significant role during stewing, then when frying over coals it may turn out to be critical. So preference should be given to fresh or chilled meat.
• Despite the fact that kiwi greatly softens meat fibers, it is better to use meat from young animals for barbecue. In any case, it will be more tender and tastier, it will cook faster, maintaining its juiciness.
• Usually, meat for shish kebab is marinated for a long time, from 3 to 10–12 hours. However, when using kiwi marinade, it must be significantly reduced. It is enough to marinate the meat with kiwi for 1–2 hours. If you keep the meat in this marinade for more time, it will be so soft that it will fall apart in your hands and turn into porridge.
• Do not marinate meat for barbecue in an aluminum container. This rule is relevant not only when using kiwi marinade. Any other composition containing acidic products will cause a reaction with aluminum, which will result in the release of harmful substances. Therefore, meat for barbecue is marinated in glass, ceramic, enamel containers, as well as in stainless steel dishes.
• Soft meat is not necessarily juicy. The cook's task when marinating meat for shish kebab is not only to soften it, but also to maintain its juiciness. For this reason, there is no need to immediately add salt to the marinade: it draws liquid from the food. You can salt the meat immediately before threading the pieces onto skewers.

When choosing a marinade for kiwi kebab, pay attention to what type of meat it is intended for. In this case, the finished dish will have the most harmonious taste.

Marinade for pork with kiwi

• pork tenderloin – 2 kg;
• onions – 0.5 kg;
• kiwi – 3 pcs.;
• dry red wine – 50 ml;
• sparkling mineral water – 0.25 l;
• dried basil, thyme, rosemary - to taste;
• barbecue seasoning, salt to taste.

Cooking method:

• Prepare the meat for marinating. To do this, wash the pork tenderloin, dry it with paper napkins, and cut into pieces weighing about 50 g.
• Mix dried herbs with barbecue seasonings. Pour the aromatic mixture into the bowl with the meat. Mix it well so that the herbs and seasonings are coated in each piece.
• Peel the onion. Cut it into rings about 3-4 mm thick. Crush with your hands and add to the meat. Stir.
• Peel the kiwi and cut into small pieces. Add to the meat and stir gently, distributing the kiwi as evenly as possible.
• Mix mineral water with wine and pour the resulting liquid over the meat.

You need to marinate the pork in the composition prepared according to this recipe at room temperature for 1.5–2 hours. Half an hour before the end of this period, salt the meat and stir. Remember that overexposure of meat in kiwi marinade is just as undesirable as underexposure - in both cases the consequences will not be the most pleasant.

Kiwi marinade for beef

• beef pulp – 1 kg;
• onions – 0.25 kg;
• kiwi – 2 pcs.;
• tomato – 150 g;
• salt, ground black pepper - to taste.

Cooking method:

• Wash the beef pulp, pat dry with a towel, cut into 4–5 cm pieces.
• Remove the skins from the onions and cut them into thin half rings. Remember to let the onion release its juice and add it to the meat.
• Pour the pepper into the bowl with the meat and stir, distributing the pepper and onion evenly.
• Pour boiling water over the tomato and peel it. Rub the tomato pulp through a sieve or chop using a blender.
• Peel the kiwi and puree it too.
• Mix chopped kiwi with tomato puree. Be sure to pour the released juice into this mixture.
• Add the fruit and vegetable puree to the meat, mix it well so that the mixture coats each piece.

It is necessary to marinate beef in the resulting composition a little longer than any other meat, namely 2.5–3 hours. It is better to keep it in the refrigerator at this time. No other marinade will prepare beef for charcoal grilling as quickly as the kiwi marinade.

Marinade for lamb with kiwi

• lamb – 1.5 kg;
• kiwi – 2 pcs.;
• lemon – 2 pcs.;
• tomatoes – 0.3 kg;
• garlic – 5 cloves;
• onions – 0.3 kg;
• fresh herbs – 100 g;
• vegetable oil – 0.2 l;
• mineral water – 0.5 l;
• salt, spices - to taste.

Cooking method:

• Wash the meat, cut into pieces suitable for barbecue. Place in a saucepan or bowl.
• Peel the onion, cut each onion into several parts, place in a blender bowl and puree.
• Peel and grind the kiwi in a blender, mix with onion.
• Make cross-shaped cuts on the tomatoes, place them in boiling water for a minute, cool and peel. Break the tomato pulp with a blender and combine with onion and kiwi.
• Crush the garlic into a bowl of fruit and vegetable puree.
• Add oil, mineral water, spices. Mix well.
• Pour the resulting mixture over the meat. Stir to coat each piece with marinade.

After an hour and a half, you can salt the meat, mix it and start skewering it. Chop the greens to sprinkle on the finished kebab. If desired, you can add it to the marinade, in which case the meat will be even more flavorful.

Kiwi marinade for chicken kebab

• chicken fillet – 0.8 kg;
• onions – 0.5 kg;
• bell pepper – 0.25 kg;
• kiwi – 1 pc.;
• ground pepper and coriander, salt to taste.

Cooking method:

• Wash the chicken fillet, dry it, cut into large pieces.
• Peel the kiwi, cut into 4 parts, puree with a blender.
• Peel the onions, cut each into 4 parts, chop using a blender, mix with kiwi puree.
• Wash the pepper, remove the stem and seeds. Grind the pulp with a blender, combine with onion and kiwi.
• Add spices to the kiwi and vegetable puree and stir.
• Pour the marinade over the chicken pieces and leave for an hour. You need to salt the meat before threading it onto skewers, not before.

You should not keep chicken in the kiwi marinade for more than an hour. You can also marinate turkey using the same recipe, but in this case the marinating time needs to be increased to 1.5–2 hours.

Marinade for barbecue with kiwi allows you to prepare meat for grilling on coals very quickly. This is a good option if the desire to have a picnic in nature arose spontaneously. It is only important to study the basic rules for marinating meat for barbecue and choose a recipe suitable for the meat that you are going to fry.

Shish kebab is a very tasty meat dish. It is believed that it should be prepared by male representatives. These are probably echoes of ancient times, when a man was a breadwinner in the truest sense of the word, and all food was cooked over a fire. But the fair sex can cope with this task quite adequately.

Recipe for the dish “Kebabs with kiwi”

This is a simple way to marinate meat, which is suitable when it needs to be marinated quickly. That is, if you want to taste kebab in a couple of hours (and usually the meat is marinated for several hours), then we suggest you fry the kebab with kiwi.

2 kg pork;

2 onions;

1 kiwi fruit;

Fresh parsley, tarragon, basil, dill;

2 bay leaves;

Spices (ground black pepper, coriander).

Preparation

For a quick marinade we need pork meat. Of course, it is better to use the neck part for this. Kiwi kebabs are made from medium-sized pieces of meat. We wash the meat, trim off the parts we don’t like, and cut into pieces across the grain. Correctly cut pork allows you to ultimately get a good kebab - kiwi will give it a piquant taste. We put the meat in enamel dishes.

Peel the onion and cut into thin half rings. Separate the onion semicircles. Add to meat.

Take several sprigs of parsley, tarragon, basil, and dill. Chop and throw into the pan. rinse, break into several pieces and also add to the meat.

Sprinkle the meat with spices and salt. Peel the kiwi, chop it on a grater, add it to the meat and mix everything thoroughly so that the onion juice enriches the meat. From this moment it is marinated. In this form, kebabs with kiwi should sit for about half an hour. If the neck part is left in this composition for a long time, the fruit acid will greatly soften the meat. It will be inconvenient to fry it, the taste and density will change. If you do not overcook the meat in the fruit marinade, the kiwi will not add any extraneous taste, but will only make the pork softer.

This recipe can also be used for other types of meat. So, if during the cooking process it turns out that the meat is tough, then adding kiwi may well save the dish. Kebabs with kiwi can be prepared from pork from other parts of the carcass. The quality of the meat there is different - it is tougher. Therefore, it needs to be marinated longer - from 30 to 50 minutes. And if you marinate the meat of other animals in such a sauce, you need to keep it for even longer before frying. Lamb should be marinated with kiwi for up to 60 minutes, and beef - up to 90.

The marinated meat is strung on skewers or placed on a fire grate. It is better to remove the onions, herbs and bay leaves present in the marinade from the pieces of meat, since these components burn during cooking. The meat is fried, as usual, on hot coals.

We also suggest making a dressing for fried shish kebab. Cut the peeled onion into half rings, add your favorite fresh herbs (parsley and tarragon are perfect). You can drizzle the green onion dressing with balsamic vinegar. Mix well and place on top of the kiwi kebabs.

Traditionally, shish kebab is served with fresh vegetables, pita bread and sauces.

Bon appetit!

A very appetizing dish - a well-fried, aromatic kebab that melts in your mouth. The secret is the right marinade, without which it is impossible to get a tasty dish. Those lucky ones who managed to taste meat marinated in this way unanimously claim that they have never tasted anything tastier and more original.

After all, such a marinade adds extraordinary juiciness and softness, speeds up the cooking process, helping to obtain a true culinary masterpiece. Let's quickly look at the recipes that have collected a lot of positive reviews from chefs.

Recipe for lamb shish kebab with kiwi: proper marinade and grilling over charcoal

Sourish berries and young lamb are a combination for real gourmets. Here oriental taste and exotic notes harmoniously intertwine, giving the dish amazing flavor notes.

Ingredients:

• 1,800 g lamb (shoulder);
• one kiwi;
• four onions;
• 8 g salt;
• 6 g black pepper;
• 3 bay leaves;
• 6 g chopped coriander;
• 6 g thyme.

Cooking time: half an hour.

Calorie content: about 284 Kcal/100 g.

Separate the young lamb tenderloin from the bone, rinse, dry, place on a towel, cut into small pieces.

Peel the onions, cut into half rings, add salt, then squeeze with a spoon in a plate until the juice releases.

Mix pepper, thyme, bay leaf, coriander with onion half rings. Place the pieces together with the onion in a saucepan, cover with a lid and put in the refrigerator for at least a couple of hours, or better yet, overnight.

An hour before cooking, peel the berries and rub through a sieve.

Stir with lamb in pan. Marinate the meat for 1 hour.

Then pierce the pieces of lamb with skewers (greased with vegetable oil) and place them loosely against each other. Fry over charcoal or on the grill, turning the skewers often.

Kiwi marinade recipes for pork skewers

Pork goes well with the exotic berries, absorbing the juice. The meat turns out to be extremely tender and literally melts in your mouth.

Pork kebab when time is short

Ingredients:

• 1 kg pork meat (neck);
• 2 onions;
• 1.5 kiwi;
• 8 g salt;
• 6 g black pepper.

Cooking time: half an hour.

For ease of placing on skewers, cut the fillet into medium pieces. Cut the onions into rings. Peel the berries and grind until mushy.

Add black pepper and salt. Mix the kiwi puree, onion rings and meat pieces thoroughly. Marinate (under weight) for 40 minutes.

Fry the kebab, threaded onto skewers, for about 30 minutes, over coals.

Tender pork kebab

Ingredients:

• 1 kg pork neck;
• 1 onion;
• 1 kiwi;
• 1 lemon;
• 8 g salt;
• 6 g black pepper;
• 6 g paprika;
• a bunch of chopped cilantro.

Cooking time: 40 minutes.

Calorie content: about 297 Kcal/100 g.

Cut the tenderloin into medium pieces, add spices and cilantro, salt and pepper. Grind the onion in a blender into a paste. Cut the peeled lemon and grind it into a puree, add onion puree and pieces of meat. Mix.

Transfer this mixture to a saucepan and place in the refrigerator overnight. 1 hour before cooking, add the berries, mashed to a pulp.

Cook by skewering and grilling.

Marinade for chicken kebab with kiwi and mineral water

Ingredients:

• 0.800 kg chicken fillet;
• 0.500 kg of onion;
• 0.250 kg bell peppers;
• kiwi;
• salt to taste;
• 2 tsp. spoons of ground pepper;
• 2 tsp. spoons of ground coriander;
• 1 tsp. spoon of turmeric;
• liter of mineral water.

Cooking time: 35 minutes.

Calorie content: about 120 Kcal/100 g.

Wash the fillet, cut into large pieces, and dry. Peel the berries and grind until pureed. Chop the peeled onions, grate them, and mix with kiwi puree. Wash the pepper, peel it, grind it in a blender into a paste, add berry puree and onion, mix with spices.

Mix the meat pieces with the resulting marinade, transfer the mixture into a deep bowl, pour in mineral water, and put in the refrigerator for 1 hour. Season the chicken with salt, place on skewers and grill until fully cooked.

Kiwi and poultry are a dietary dish for supporters of the principles of proper nutrition, but the taste will not leave the most demanding connoisseurs indifferent.

Salmon kebab marinated with kiwi: homemade recipe

This spicy fish kebab has an interesting taste, with a pleasant note of sourness, which the exotic berry adds to it.

Ingredients:

• 900 g salmon;
• kiwi;
• 2 tablespoons olive oils;
• 1 pinch of dried garlic;
• 1.5 g black pepper;
• half a lemon;
• a pinch of chopped parsley.

Cooking time: 15 minutes.

Calorie content: about 178 Kcal/100 g.

Wash the salmon fillet, dry it with a waffle towel, cut into pieces. Mix oil, chopped garlic and spices. Add lemon juice. Remove the skin from the kiwi and cut into medium pieces. Preheat the oven to 200 degrees.

Place the salmon on skewers or mini-skewers, alternating each piece with a piece of kiwi. Cook for no more than 15 minutes. Sprinkle the kebab with parsley.

Homemade kebab with kiwi: marinade, cooking in the oven

Turkey kebab is a low-calorie, lean dish with an original flavor, recommended, including for hypertensive patients and diabetics.

Ingredients:

• 1 kg turkey (fillet);
• 3 onions;
• 1 kiwi;
• 8 g salt;
• 6 g paprika;
• 12 g black pepper;
• a bunch of fresh basil;
• 1 liter of low-fat kefir.

Cooking time: 50 minutes.

Calorie content: about 127 Kcal/100 g.

It is good to cut the fillet into medium-sized pieces. Peel the onion, wash it, grate it, mix with spices. Pour kefir into the resulting mass, add pieces of turkey. Stir, press the meat with your hands so that it is under the marinade.

Place in the refrigerator for 3 hours. In 40 min. Before the kebab is ready, peel and chop the kiwi using a blender, mix with the meat and put it back in the refrigerator. Before baking, add salt to the marinade.

Thread onto skewers so that the pieces are spaced apart from each other, cook at 180 degrees. Place the skewers on a wire rack, under which place a baking sheet. Bake in the oven for 50 minutes. Place the finished kebab on a plate, sprinkle with basil and dill.

When using kiwi, you need to know: the berry contains an enzyme that softens meat fibers almost instantly. Therefore, you should not keep the kebab in the marinade longer than indicated in the recipe, otherwise the result may be very disappointing.

On holidays, my friends and I organized a trip to nature. It turned out to be a picnic. Naturally, shish kebab occupies the main place among traditional snacks. In this recipe, I will tell you how you can marinate meat for a MEGA AWESOME kebab!

Let's get started by preparing the simplest ingredients!

Cooking time: PT05H00M 5 h.