Veal kebab - the most delicious marinade in soy sauce

Summer is in full swing. Every outing to the country house or picnic in nature is invariably accompanied by a delicious meal. And the most popular dish for a country holiday is still shish kebab. Chargrilled meat goes well with seasonal vegetables and leafy greens. Its amazing taste is revealed by a variety of sauces, and its delicate aroma is emphasized by natural juices and dry wines.

Main nuances

The best kebab comes from fresh, chilled meat. Steamed veal contains quite a lot of blood, so it is completely unsuitable for these purposes. Meat that has already been in the freezer once is also not suitable for frying over a fire. In this case, it loses most of the nutrients, and the dish made from it is not juicy enough.

To ensure that the meat is evenly fried, it is cut into approximately equal five-centimeter pieces. It is equally important not to over-salt the veal. Otherwise, it will give up all the juices and be dry. As for the marinade, today there are many different options for its preparation. However, there is one important point here too. It is not recommended to use vinegar for these purposes. It is advisable to replace it with kefir or any other suitable product. To make it easier for the skewer to pierce the meat, the latter is threaded not across, but along the fibers. It is important to ensure that there is a little free space between the pieces, which can be filled with onion rings.

In order to prepare a juicy and tender veal kebab, the recipe for which will be discussed in today’s publication, you need to pay special attention to the choice of firewood. For example, conifers emit resin, which impairs the taste of the dish. Therefore, they should not be used to make a fire on which meat will be fried. It is best to stock up on birch, linden, apricot, plum or cherry branches for these purposes.

During the frying process, it is important not to leave the meat unattended for a minute. Otherwise it may burn. If a flame suddenly breaks out in the fire while cooking, it must be extinguished immediately. You also need to periodically turn the skewers so that the pieces of meat strung on them are evenly cooked.

Remove the veal shish kebab from the coals only after a beautiful golden crust appears on it. To check the readiness of the meat, a small cut is made on it. If clear juice comes out of it, then it’s time to serve the kebab. Lavash is usually used as a side dish, as well as any boiled, baked or fresh vegetables. If desired, the barbecue can be served with various hot sauces that perfectly highlight the delicate taste of the meat.

Culinary features of soy sauce

To soften the kebab by partially splitting the transverse meat fibers, various marinades are used. Portioned pieces of meat soaked in a mixture of sour, fatty and spicy products become juicy and tender, and when fried they acquire a piquant taste and rich aroma.

One of the most popular ingredients for marinating meat in oriental cuisine is soy sauce - a dark brown, opaque liquid with a rich amber, obtained by fermenting soybeans. The product is equally good for soaking whole and portioned pieces of pork, lamb, beef, veal, as well as whole or chopped poultry.

The glutamic acid derivatives present in soy sauce have the ability to enhance the taste of any food that comes into contact with them. During the process of preparing shish kebab, the dish acquires a beautiful brown hue, a thin crust reminiscent of glaze, and an amazing taste of mushrooms and spices.

We present to your attention a recipe for veal shish kebab, pre-marinated in classic, ginger or mushroom soy sauce.

For 5-6 servings you will need the following products:

• veal tenderloin – 2 kg;
• unrefined corn oil – 50-70 ml;
• soy sauce – 100 ml;
• onions – 4 heads;
• a mixture of your favorite spices (black, red, allspice and white pepper, paprika, turmeric, suneli hops);
• fresh mint leaves – 5 pcs.;
• fresh basil leaves – 10 pcs.

It is not necessary to salt the products. The salt present in soy sauce is quite enough to highlight the taste of meat and onions.

Option with kefir marinade

Using this recipe, you can prepare a very tasty kebab that both adults and children will enjoy. Kefir gives meat extraordinary juiciness and softness. And the presence of spices makes it more aromatic. Before heading into the forest, check whether you have put all the necessary products in your backpack. This time you will need:

• Two kilograms of veal pulp.
• Seven onions.
• A liter of kefir.
• Half a bunch of cilantro.

To marinate a delicious veal kebab, take additional table salt and spices with you.

Algorithm of actions

Remove the film from pre-washed and dried meat and cut it into portions. After this, it is placed in an enamel container. Pre-peeled and cut into rings onions are also sent there. All this is salted, seasoned with spices, poured with kefir and mixed.

The future veal kebab, the recipe for which is discussed in this article, is covered with a lid and left in a cool place under pressure for twelve hours. After this, the marinated meat is threaded onto skewers, alternating it with onions, and fried until cooked. During cooking, veal is periodically sprinkled with hot water. The fully prepared dish is decorated with cilantro and served to the table. It goes well with fresh vegetables. In addition, you can serve it with almost any sauce, including ketchup, tkemali or adjika.

Classic marinade with vinegar and onions for veal

What you need (per 1 kg):

• 9 percent vinegar - 40 ml (or 60 ml 6 percent);
• onions – 0.3 kg;
• refined vegetable oil – 40 ml;
• barbecue seasoning – 20 g;
• salt - to taste.

1. After washing and drying the veal with a kitchen towel, remove films and cut into cubes of the required size.
2. Place the meat in a container or other container in which you will marinate it for barbecue.
3. Sprinkle with seasonings and stir. It’s better to stir with your hands, so the seasonings and sauce always better envelop each piece of the future kebab.
4. Cut the onion into rings about a third of a centimeter thick. Use your hands to release the juice.
5. Mix vinegar and oil in a bowl.
6. Pour the resulting mixture over the veal, add the onion, stir again and put it in the refrigerator.

It is enough to marinate veal in vinegar with onions for 4-5 hours; middle-aged beef must be kept in this composition for at least 7-8 hours. Don't forget to salt the kebab an hour before cooking.

Option with vegetables

This is not only very tasty, but also an incredibly healthy dish. To prepare it, you need not only to stock up on certain products, but also time. Would you like to know how to marinate veal for barbecue? Make sure you have everything you need on hand. In this case, you have at your disposal:

• Bell pepper - 2 pcs.
• A kilogram of veal.
• One ripe tomato and one eggplant each.
• A tablespoon of vinegar (optional, as it is better to do without it).
• Onion head.

Additionally, you need to stock up on allspice, table salt and spices. The amount of these seasonings largely depends on the taste preferences of the cook and his family.

Awesome veal kebab in mayonnaise marinade

What you need (per 1 kg):

• mineral water – 0.5 l;
• mayonnaise – 120 ml;
• onions – 2 pcs.;
• barbecue spices – 1 tbsp. l.;
• table mustard (optional) – 1 tbsp. l.;
• salt - to taste.

1. Mix mayonnaise with mustard and spices. Add onion crushed to a puree state or juice squeezed out of it. Stir.
2. Place the meat cut into pieces into this sauce, roll the pieces in the sauce.
3. Place the veal in a cool place for 2 to 8 hours (whichever is more convenient for you, taking into account how soon you can prepare the grill).
4. Add mineral water and salt, stir. Wait another 1.5-2 hours and start preparing the kebab.

Cooking technology

First of all, you should deal with the veal. The meat is washed in cold water, dried with paper towels, and, if necessary, cleaned of films and veins. The product prepared in this way is cut into portions and placed in a deep container.

After this, washed vegetable slices, salt, pepper and spices are sent to the meat. The future veal kebab, the calorie content of one hundred grams of which is about 72 kcal, is poured with water mixed with a tablespoon of 70% vinegar, covered with a lid, pressed with something heavy and left for three or four hours.

After this time, the marinated meat and vegetables are threaded onto separate skewers and fried over coals. They are prepared separately due to the fact that veal takes much longer to bake than tomatoes or eggplants. In this case, you need to periodically pour the marinade poured into a bottle over the food. Serve ready-made kebab with pita bread, tomato sauce and herbs.

Recipes

Any marinade for veal, as a rule, is very easy to prepare, and there are no deficient components in the composition of such marinades. Kebabs do not require an abundance of ingredients that can overwhelm the true taste of veal meat. This is always taken into account in basic recipes, where the bare minimum of products is used.

Classical

The unforgettable marinade classic remains the most popular method of preparing kebabs.

• Veal and preferably tenderloin – about three kilograms.
• Wine vinegar - a full thin glass.
• Vegetable oil - half a glass.
• Onion - one and a half kilograms.
• Bay leaf - six large leaves.
• Allspice – ten peas is enough.
• Salt and a mixture of appropriate spices - according to preference.

1. The veal cut is washed and cut into fragments of the future kebab, which are placed in an acceptable container.
2. The onion is peeled, crushed into a mushy mass and the juice is extracted from it. This juice should be immediately poured over the chopped veal.
3. Next, spices, high-quality wine vinegar, bay leaves and allspice peas are added to the poured pieces of veal.
4. Then everything is thoroughly mixed and sent to marinate in a cool place.
5. It is necessary to marinate – min = 8 hours.
6. And after this time period has passed, you can salt the marinated pieces of veal, thread them onto skewers or skewers and start frying the kebabs.

Option with beer

Meat marinated according to this recipe will be particularly soft and have a light bready aroma. During the frying process, all the alcohol will completely evaporate, so this dish can be safely given to children. To get a real Caucasian veal shish kebab, you need to go to the market in advance for fresh products. In this case, your list should include:

• A kilo of veal pulp.
• Half a liter of dark beer.
• A teaspoon of pink or allspice.
• Onion head.
• Salt.

Ideal marinade for Siberian veal shish kebab

What you need (per 1 kg):

• 9 percent vinegar – 20 ml (or 30 ml apple cider vinegar);
• tomato paste – 60 ml;
• refined vegetable oil – 40 ml;
• allspice, bay leaf - as much as it takes;
• onions – 3 pcs.;
• dry white wine – 0.2 l;
• lemon – 1 pc.;
• barbecue seasoning - to taste.

1. Place peppercorns and bay leaves at the bottom of a bowl (pan, container).
2. Place the onion cut into slices on them.
3. Place half of the veal cut into pieces and season it.
4. Cut the second onion and place it on the meat.
5. Place the remaining beef, sprinkle with spices, cover with laurel leaves.
6. In a cup, combine tomato paste, vinegar and oil. Pour over beef. Instead of tomato paste, you can use tomato juice (200 ml).
7. Pour the tomato marinade over the veal. Place a bend on top. Place the structure in the refrigerator overnight (or even for a day if you have time).
8. After the specified time, drain the marinade, remove the pepper and bay leaves.
9. Mix wine with squeezed lemon juice.
10. Salt the meat, pour in the wine-lemon marinade and leave in it for 2 hours.

Veal kebab according to this recipe will be delicious even for those who are preparing it for the first time. It is difficult to dry out meat marinated in this way.

Don't think that veal is not suitable for grilling over charcoal. If you marinate it correctly, the kebab will turn out soft and juicy. At the same time, such a dish will be enjoyed by both gourmets, for whom the taste of the snack is important, and people who adhere to the principles of healthy eating, who prefer not too high-calorie foods. The marinade recipes for veal shish kebab collected in this material will allow even an inexperienced cook to prepare tasty meat.

Move away from the usual recipes for meat dishes on the fire and try something new and unusual - veal kebab. Veal may not be as well suited to a grilled dish, but it is in no way inferior to other types of meat. And, if marinated correctly, then you and all your guests will be delighted with your culinary abilities.

Process description

To ensure that your guests enjoy the veal kebab you prepare, the kebab marinade does not need to be salted. In all other respects, this recipe is not very different from other similar options.

Place pre-washed and chopped meat into a suitable saucepan. Chopped onions and crushed peppers are also sent there. All this is poured with beer and put in the refrigerator for a couple of hours.

After this time, the meat is removed from the marinade, placed on skewers, salted a little and sent to the coals. To ensure that the pieces are juicy and evenly fried, they are turned over periodically. Ready-made veal kebab is served with fresh vegetables, herbs or red wine.

Hints

You should not use regular table vinegar in veal marinades, even if it is recommended in the recipe. It must be replaced with wine vinegar, which not only has a more beneficial effect on the meat, but also gives the kebabs new flavor shades.

It is also necessary to avoid simultaneously stringing vegetables and onion rings from the marinade onto skewers. Not only onions, but also vegetables will certainly burn, since they cook much faster than any meat. It is much more practical to fry them on a separate grill.

Experienced chefs recommend using not trivial chopped onions in marinades, but only their juice. It is crushed into an extremely fine substance, and the juice is extracted from it. The amount of onion is taken according to the weight of the meat. Their ratio should be approximately 1:1.

There is no need to add chopped herbs to marinades, since completely removing them from meat pieces is quite problematic and their remains will also burn. It is better to add it to an already prepared dish or put it in the marinade in whole sprigs, crushed with your hands, which will be easy to remove.

It is necessary to marinate veal for min = 60 minutes, but it is strongly recommended to increase the marinating time to several hours.

Young meat is perfectly marinated in kefir, dry wine, soy sauce, onion or lemon juice, and so on.

The original marinades with kiwi are especially noteworthy. They are able to soften meat fibers in the shortest possible time, which can significantly reduce the overall cooking time.

Let's look at the most interesting marinade versions, which are guaranteed to allow even a novice cook to prepare truly wonderful veal kebab.

Option with lemon juice

Meat marinated in this way can be easily recognized by its spicy, refined taste. So that your family can try this dish, you need to prepare all the required ingredients in advance. In this case, you should have:

• A kilo of veal pulp.
• A quarter glass of lemon juice.
• Two hundred milliliters of white semi-dry wine.
• Three heads of onions.

To prevent your fried veal kebab from turning out bland and tasteless, you need to additionally stock up on table salt and spices.

Sequencing

First of all, you need to deal with the meat. It is washed under running cool water, dried with paper towels, cut into medium pieces and placed in a suitable saucepan. Barbecue seasoning and lemon juice are added to the same bowl. Mix everything thoroughly and put it in the refrigerator for half an hour.

Thirty minutes later, the onion, ground in a meat grinder, is added to the container with the meat. Mix everything thoroughly and return it to the refrigerator. While the veal is marinating, you should start preparing the fire and grill. After the burnt wood turns into coals, you can start frying the meat. To do this, it is lightly salted, threaded onto skewers and sent to the grill. During frying, the future veal kebab is periodically poured with white semi-dry wine and often turned over. Thanks to this, the meat will have time to cook evenly and be imbued with a pleasant grape aroma.

Wine marinade for veal shish kebab

What you need (per 1 kg):

• onions – 0.2 kg;
• dry red wine – 0.25 l;
• olive or other vegetable oil (refined) – 60 ml;
• hops-suneli, dried mint – 2-3 g each;
• a mixture of peppers, salt - to taste;
• cilantro – 20-25 g.

1. Cut the veal tenderloin or shoulder into pieces suitable for stringing on skewers and subsequent grilling over coals.
2. Sprinkle veal with hops-suneli, mint and pepper, stir.
3. Cut the onion into rings, cut it with your hands and place it with the meat.
4. Wash the cilantro sprigs and place them on the meat.
5. Pour oil and wine into the meat.
6. Mix the ingredients well with your hands and place in the refrigerator.

Leave the veal to marinate overnight, and after 8-10 hours it will be ready for grilling. If the meat is not young, increase the marinating time to 12 hours.