Marinade for shish kebab with vinegar and onions: classic and original

Soviet recipes for shish kebab with vinegar and onions differ from classic ones in their sour taste and pleasant aroma. The marinade is prepared simply and quickly, and the ingredients can be found in any home or store. Prepared from many types of meat. We will tell you how to cook shish kebab in the article.

In the USSR, the dish was served with pickled vegetables and sauces

Features of the Soviet dish

The main feature of Soviet barbecue is considered to be the speed of preparation and efficiency. For marinating, you don’t need to look for specific seasonings or cook according to complex recipes. The components can be purchased at any supermarket.

The marinating speed, depending on the meat, ranges from 2 to 12 hours. Basic seasonings: salt and pepper. Other spices are added to taste. Therefore, pork kebab with vinegar is prepared quickly and without any problems.

With apple cider vinegar and onion

Ingredients:

1.5 kg pork neck;
1.5 kg of onion;
1 tbsp. apple cider vinegar;
1 tbsp. salt;
black and red pepper to taste.

How to cook:

Rinse the meat under running water, then cut into small pieces, approximately 50x50 mm. The weight of one piece with fat should be up to 75 g. During frying, the fat will drain and the weight will decrease.
Then prepare a Soviet marinade for shish kebab with vinegar. Cut the onion into half rings and place in a bowl. Add salt and pepper, mash until juice forms. Add vinegar and stir again.
Press down the ingredients with a press. Even a jar of water placed on a flat plate will do. Place in the refrigerator or other cool place.
After 8 hours, remove the press and place the meat on skewers and bake on heated coals.
To improve the taste, add greens and salads.

Calorie content per 100 g. product 218 Kcal.

Use of mayonnaise in marinade

Mayonnaise consists of vegetable oil, mustard, egg yolk and citric acid. All products make cut meats softer, juicier and more flavorful. Therefore, the use of sauce in cooking is justified. Mayonnaise will fit into any fried meat recipe and improve the taste of the finished dish.

Have you cooked shish kebab with homemade mayonnaise?

Not really

Ingredients:

pork - 5 kg;
mayonnaise - 250 gr;
mustard - 100 gr;
onion - 1.5 kg;
apple cider vinegar - 100 gr.;
boiled chilled water - 1 l;
salt and pepper to taste.

Cooking instructions:

To prepare pork shish kebab, cut the meat into large pieces.
Soak the peeled onion for 15-20 minutes in cold water.
Salt and pepper the meat and add mayonnaise.
Dilute the preservative in water and pour over the pork.
Cut the onion into rings and add salt to release juice.
After 10 minutes, add the onion to the pork and stir.
Cover with a lid and place a weight on top.
Leave in the kitchen for 7-8 hours, preferably overnight.
Grill over coals for 3-4 minutes on each side.

Calorie content - 254.8 kcal per 100 g.

Beef shish kebab

Soviet shashlik with vinegar is rarely prepared from beef. Tough meat is difficult to marinate. But if you cook it correctly, the taste is pleasant. The correct recipe for marinade with vinegar for beef kebabs is difficult to find. One of the options will be offered below.

Are you preparing beef shish kebab?

Not really

Ingredients:

1 kg of fresh beef;
3 heads of large onions;
2 spoons of grapes;
2 pinches of black pepper;
2 tbsp. l. vegetable oil;
salt to taste.

Preparation:

Rinse the meat, then carefully remove the veins and films. Cut into even pieces.
Peel the onion, cut into half rings or rings. Sprinkle with salt, then mash until juices form.
Mix meat with onions, add seasonings to taste. Mix thoroughly until smooth, close and leave for 3-4 hours in a cool place.
After which the meat is threaded onto skewers, in small increments. Leave a small gap between the pieces. Arrange the skewers tightly. Do not hold the meat over the fire too much - dry it out. Regularly pierce the meat with a knife; if clear juice comes out, the dish is ready.

Calorie content per 100 g. product approximately 172 Kcal.

Beef marinade

Cooking begins with choosing the right ingredients. Fresh beef, it is better to take a piece of the back, soak it in vinegar overnight, so the dense meat will be soaked and the dish will not become a test for the digestive organs. Beef should not be cut finely, otherwise it will release all its juices and become tough and dry. Add a tablespoon of vegetable oil to the vinegar. When frying, it envelops the pieces, preventing the juice from leaking out. Properly selected beef does not need additional flavoring, so greens are not used. The beef shish kebab recipe with balsamic vinegar turns out delicious.

Do you add oil to the marinade?

Not really

Let's look at the preparation step by step.

Ingredients:

beef - 1 kg;
red or white onion - 2-3 heads;
apple cider vinegar - 70 ml;
water - 1 l;
salt and pepper to taste.

Cooking instructions:

Cut the meat into medium pieces and place in a bowl.
Chop the onion in any convenient way, even finely. The meat will absorb the onion juice and become even softer.
Salt and pepper the meat, add onion and vinegar diluted with water.
Mix everything well and leave overnight.
In the morning all you have to do is put the meat on skewers or put it on the grill and fry.
The finished kebab can be sprinkled with herbs.

The calorie content of beef kebab with onions and apple cider vinegar is 250 kcal per 100 g.

Meat marinated with spices and apple cider vinegar

With wine vinegar and onions

For the marinade, use any natural vinegar: apple, wine or berry.

Grocery list:

1 kg pork neck;
4 onions;
2 tbsp. l. wine vinegar;
1-2 tsp. black pepper.

Step-by-step recipe with photos:

Do not serve shish kebab in metal containers

Carefully cut the pork neck into pieces approximately 2x2x3 centimeters.
Peel the onion, cut into half rings, place in a saucepan, pour in vinegar and stir until the juice comes out. Then add vinegar and mix thoroughly. Cover it with cling film. Marinate for 2 hours.
Light the grill and keep it on until gray ash appears on the coals. Shake the marinade off the meat and place tightly on skewers. Turn over every 10-15 minutes while cooking. Before serving, remove from the grill and leave on the skewers for 7 minutes.

Calorie content per 100 g. product 218 Kcal.

Shish kebab with fresh herbs and onions

To prevent the kebab from being dry, dilute the vinegar with water at the rate of 50 grams per liter of water. The acids contained in apple preservative soften the fibers. This will allow the dish to absorb the brine and become juicy. To add flavor, use fresh herbs: dill, parsley, cilantro, basil. In this recipe, add chili peppers, cut into thin rings. If desired, cook shish kebab from beef, lamb or chicken. For lovers of piquant sourness, a recipe for pork kebab with wine vinegar will suit you.

Ingredients:

meat - 1 kg;
onion - 3 heads or more;
fresh greens - to taste;
apple cider vinegar - 50 ml;
water - 1 l;
seasonings and spices for barbecue - to taste;
salt - to taste.

Cooking instructions:

Cut the meat into pieces. If you are going to fry on skewers, cut it smaller; if you plan to use a grill for shish kebab, make the pieces larger.
Cut the onion into rings or half rings, wetting the knife in cold water. This way you will avoid eye irritation.
Chop the greens.
Mix seasonings and spices with salt.
To marinate meat, dilute apple preservative with water.
Line the bottom of the pan with onion rings, add herbs, add salt and seasonings.
Place the meat pulp in an even layer on top and repeat the layers in reverse order: salt, herbs, onion.
When everything is topped with onions and salt, fill the pan with water and preservative and shake lightly.
Leave on the table for 10-15 minutes so that the marinade penetrates all layers. Cover the meat with a lid or plate, place a weight on top and leave to marinate for 2-3 hours.
Cook on coals for 7-10 minutes, remembering to turn over. Bon appetit!

Author's note

Agapov Vladislav

To soak meat for barbecue, take a glass or enamel bowl. It is not advisable to use plastic and aluminum; acids react with the material of the cookware and the kebab develops an unpleasant metallic taste.

The calorie content of pork shish kebab with onions and apple cider vinegar is 205.2 kcal per 100 g.

View the step-by-step recipe with photos and videos:

With vinegar, onion and mayonnaise

This recipe became popular among the younger generation who were born after the collapse of the USSR. It's quick to prepare, and you can find the necessary ingredients in any refrigerator.

The recipe is complemented with various seasonings, making the dish spicier.

Ingredients:

3 kg of pork meat (preferably carbonate or neck);
a pack of mayonnaise;
90 g mustard;
9% vinegar – 9 tbsp. l. or 70% 2 tbsp;
1 kg of onion;
1 liter of boiled water;
salt and pepper to taste.

How to make onion kebab step by step:

Chop the meat tenderloin into equal-sized slices. If there are significant differences in size, the speed of frying and the taste of each individual piece of meat will be different. As a result, one will be raw, the other overcooked.
Add onion rings to the meat in large quantities.
Mix them in a separate bowl until you get onion juice. Then press them down several times.
Add spices, including mustard. It is needed to add a spicy taste to a meat dish.
Mix the ingredients thoroughly.
Close the lid and leave to marinate in a place with the lid closed for 10 hours.

This kebab can be baked either on a grill or on skewers.

What do you use to barbecue?

SkewersGrid

How to do it correctly is shown in the video.

Calorie content per 100 g. product approximately 240 Kcal.

Correct marinade:

Soy sauce and wine vinegar

Soy sauce goes well with poultry, and wine vinegar makes the meat more tender. Together, these components allow you to prepare a wonderful kebab.

Required ingredients:

How to marinate beef for barbecue

poultry fillet – 1 kg;
wine vinegar – 85 ml;
onion – 1 pc.;
soy sauce – 100 ml;
garlic cloves – 4 pcs.;
bay leaf – 3 pcs.;
water – 120 ml;
salt, spices - to taste.

Cooking algorithm:

Grind the chicken or turkey meat so that each slice is approximately 50 grams.
Chop the onion into half rings and mix with pieces of meat.
Add thinly sliced garlic and dry seasonings. Add salt.
In a separate container, prepare a mixture of vinegar, sauce and water. Pour it over the meat.
Leave to marinate for 120–180 minutes.

In order for the onion to release more juice, it is recommended to mash it a little with your hands before adding it to the meat.

From lamb

Lamb is a complex meat, and few people can make a tasty kebab out of it. Due to its high fat content, the recipe for lamb kebab with vinegar and onions remains popular.

Ingredients:

1 kg of juicy lamb meat;
4-5 heads of onions;
4-5 sprigs of parsley;
1 mint branch;
2 tbsp. l. natural vinegar;
spices - to taste.

Properly marinated lamb

How to cook:

Carefully cut the meat into small pieces. Remove all connective tissue sheaths and tendons. Place in a container and add spices.
Cover with chopped onions and torn herbs. Mix the ingredients with your hands. Squeeze the pieces firmly to release the juice.
Leave the meat to marinate in a cool place overnight.
The next day, place the lamb on skewers and fry over the coals.

Bon appetit!

Calorie content per 100 g. product approximately 248 Kcal.

Cooking secrets

To make kebab in a vinegar marinade truly tasty, you need to take into account some of the nuances of its preparation:

The onions used in the marinade do not have to be white. Red is also suitable for this purpose. It is enough to chop it into rings or half rings, but if you want to extract the taste and smell to the maximum, you can grate the turnip on a fine grater.
To achieve uniform roasting, it is recommended to thread the pieces of meat onto the skewer more tightly, and not leave it for a long time without turning it over.
Spices play a big role in preparing meat dishes. Black and red pepper, parsley, basil, dill and any other seasonings should definitely be added to the marinade.
To prevent the meat from becoming dry and marinate well, it would not be superfluous to add to it, in addition to vinegar, a spoonful of vegetable oil.
Lumps and veins will prevent the pieces from frying, so it is better to remove them in advance, as well as excess fat.

Tasty and juicy shish kebab is easy to prepare if you know the vinegar marinade recipe. It will help soften tough fibers and give the meat a unique aroma, for which everyone loves this delicious dish so much.

Turkey

This method uses turkey meat, which has slightly less fat. The preparation is as simple as other types of Soviet kebab.

Ingredients:

turkey thigh 500-600 g;
tomato – 1 piece;
4 tsp oils;
2 cloves of garlic;
salt and pepper;
chilli;
wine vinegar – 2 tsp.

How to cook:

Carefully trim the meat from the thighs. Pour in vegetable oil with chopped garlic. Add two types of pepper and salt. Mix and add vinegar.
For variety, add chopped tomato. Stir and leave to marinate for 2-3 hours at room temperature.
Then place on skewers and fry.

Poultry meat cooks quickly over fire. Therefore, rotate the skewers after 5 minutes.

Calorie content per 100 g. product 79.3 Kcal.

Spicy kebab with 9 percent vinegar

Use any type of vinegar for cooking. The main thing is to choose the right proportions, otherwise the dish will turn out too sour. How to dilute vinegar for barbecue? To do this, you need to mix it with water according to the proportions.

In addition to traditional types of preservative, apple and homemade versions are used. When cooking, taste the marinade to ensure it is barely sour.

Do you marinate meat in onion juice?

Not really

When preparing the marinade, you need to chop a large amount of onion. It determines how tender the dish will be. Onion water is also used for pickling.

Ingredients:

6 kg pulp;
5 kg of onion;
2 tbsp. water;
2 tbsp. vinegar;
2 lemons;
spices to taste;
6 teaspoons salt.

This list of ingredients is designed for a large number of visitors.

How to cook:

Peel the onion, then grate it. The result will be a mixture similar in consistency to thick porridge. Pour in water and squeeze through a sieve.
Add spices to onion juice. Mix, add vinegar and lemon juice.
Finely chopped meat is dipped into the filling and pressed down. Then leave it in any cool place for a day.
Then place on skewers and fry. Mixed with vegetables to improve taste.

Calorie content per 100 g. product 218 Kcal.

Pork with vinegar, lemon and mineral water

Another version of the dish that uses mineral water and sour fruit. Citrus fruits have the ability to tenderize any type of meat.

During the preparation process, the fibers will be evenly soaked in the marinade. This is achieved through the formation of a large number of bubbles.

For preparation:

1 kg of fresh pork meat;
bottle of mineral water – 1l;
6 onions;
1 tsp salt;
3 tbsp. oils;
ground pepper;
spices;
lemon juice – 4 tbsp.

How to cook:

Chop the carbonate into large pieces. Remove connective tissue parts. Pour into any large container.
Cut the onion into rings, sprinkle with salt and pepper. Add oil.
Leave to sit for 15 minutes.
Squeeze half a lemon over the container and fill the container with water.
Stir the ingredients and leave to steep for up to 4 hours.
Then fry the meat on skewers.

Calorie content per 100 g. product approximately 208 Kcal.

Chicken with vinegar and onions

You can take the whole chicken for the recipe, or already cut into pieces. Important! The meat must be fresh and have a pleasant aroma. When cooking barbecue, seasonings are chosen according to taste.

For preparation:

chicken carcass weighing up to 1.5 kg;
vinegar essence 9% – 7 tbsp;
3 onions;
barbecue seasonings 2 tbsp;
salt to taste.

Stages:

Prepare the chicken in advance. Spill it with water and wipe it with towels. Then cut into small pieces with a knife. Remove the skin. Place in container.
Sprinkle with salt and spices and stir.
Peel the cooled onions and cut into half rings. Stir in a container until the juice releases.
Add 7 tbsp to the container with meat and onions. l. vinegar essence.

It takes 1 hour to marinate the ingredients at room temperature. The chicken must be fried on hot coals. When doing work, re-read the recipe for chicken kebab with vinegar and onions.

Calorie content per 100 g. product 104 Kcal.

Useful video: