It’s hard to imagine the May holidays without a trip to nature and the aroma of barbecue. Chef Alexander Ryaguzov shared three recipes for marinades that can give meat or fish original flavors:
With onions and vinegar
This is a classic marinade for barbecuing meat or poultry. To marinate 1 kg of meat, 300 ml of water, 150 ml of 9% vinegar, 200 g of onion, salt, pepper are taken.
We clean and cut the onion in any way. In a glass, mix vinegar with water. Salt and pepper the meat, pour in the onion and knead everything with your hands. Pour the meat mash with a vinegar solution, cover and leave to marinate for three hours. The dish, traditional for the first days of May, will remain juicy and soft.
With kefir
For 1 kg of meat you will need 700 ml of kefir, 30 g of spicy mustard, 90 ml of soy sauce, 1 bell pepper, 0.5 tbsp. black pepper and twice as much lemon zest, salt. Mix mustard, soy sauce, lemon zest, pepper. Add kefir, salt and mix again. We cut the bell pepper into cubes, send it to a container, where we pour the previously prepared mixture. Leave to infuse for half an hour, then put the meat in this flan. Place in the refrigerator.
If you plan to cook poultry or rabbit meat on the fire, then the meat should be in this marinade for 4 hours. For other types of meat, an additional two hours must be added.
With martinis
Very good for fish skewers. You will need a fish fillet – 2 kg; martini – 0.2 l; garlic – 1 head; onion – 1 kg; dried dill – 1 cl; a few lemons; fresh coriander – 100 g; salt and seasoning for fish – to taste.
Mix chopped garlic, herbs, spices. Rub the fish with this fragrant mixture. After 15 minutes, cut the fillet into small portions, onion rings, then mix. Pour lemon juice into the martini, send this liquid to our net and leave to infuse for half an hour. Enjoy your food!
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