Kebab marinade

In Turkey, this dish is called şiş kebabı or shish kebab, in Georgia მწვადი or mtsvadi, for residents of our latitudes the name kebabs is more familiar. The famous and adored dish of kebab meat is prepared over an open fire, usually with the help of a barbecue. Researchers attribute kebabs to traditional dishes of nomadic peoples of Eurasia. If you look more closely at the dish, you can see that the way meat is cooked over an open fire goes far back to ancient times.

True, in antiquity, the whole carcass of the animal was usually fried. However, in the climatic conditions of Eurasia, nomads had to save on wood, which was required to start a fire. This is how barbecue appeared, the main feature of which is considered to be a fairly small size of meat pieces, which are strung onto a skewer. This method of cutting meat allows you to save time, and eventually wood during the preparation of the dish.

In the modern culinary tradition, kebabs are especially popular in countries such as Turkey, Iran, Bulgaria, Azerbaijan, Armenia, Georgia, Ossetia, Kazakhstan, the Russian Federation, Ukraine and Belarus. As a rule, a loin is used to cook kebabs, as well as the back of the ram carcass. In addition, pork meat, beef or veal tenderloin is used for kebab. Although animal meat kebabs are considered traditional, poultry meat kebabs as well as fish are currently no less popular and in demand.

Kebab marinade composition

In the process of cooking kebabs, there is one important and even defining moment - the meat is necessarily pickled in a special marinade for kebabs. There are a sufficient number of recipes for various marinades for barbecue. It is worth noting that, as a rule, the marinade for kebab must include a "sour" ingredient that helps soften the meat. It can be vinegar or wine, as well as lemon juice. In addition, the marinade for kebabs always contains a variety of spices and spices, the choice of which remains the prerogative of the cook.

Types of kebab marinade

Among the most common types of kebab marinade are:



vinegar-based kebab marinade and chopped bulb onions;

marinade for kebab based on mayonnaise;

wine marinade for kebab;

a kebab marinade based on sour-dairy products, for example kefir or yogurt;

lemon juice kebab marinade;

soy marinade for fish or chicken kebab;

mineral water-based marinade.



The most respected are in the preparation of kebabs in the Caucasus. Surprisingly, a certain variety of Caucasian wine is made only to later use the drink as a marinade for meat kebab. Such a special wine for marinade contains the ideal amount of alcohol that helps soften pieces of meat.

In addition to wine, traditional types of kebab marinade in the Caucasus include thyme, onions, red ground pepper and salt. Depending on the fat content and size, meat pieces can be aged in a barbecue marinade from two hours to two days in a row. It is believed that the fastest kebab marinade can be made with kiwi flesh.