Barbecue marinades detailed recipe with photos

Marinade with mayonnaise

Ingredients

• 200 g of mayonnaise (for 1 kg of meat),

• 4 pcs. onions,

• spices to taste.

Method of preparation

In a deep bowl, combine mayonnaise, onion and spices. Put the meat in the marinade (cut into pieces for barbecue) and leave for 20 minutes to soak well.

Marinade with mineral water and lemon

Ingredients

• 1 liter of mineral water with gas,

• 2 Lemon,

• spices to taste.

Method of preparation

Mineral water with gas makes an excellent marinade, because the bubbles make the meat more tender.

Add lemon juice, spices to the water, mix everything well. Pour the marinade over the meat and leave for 30 minutes to soak.

Ingredients

• 1 tsp vinegar

• 0,5 tbsp. water,

• 1 pcs. onions,

• salt, pepper – to taste.

Method of preparation

Mix vinegar with water, salt and pepper. Chop the onion in a blender and add to the water with vinegar. Mix the marinade thoroughly, pour over the meat and leave for 30 minutes.

Marinade with white wine

Ingredients

• 700 ml of white wine,

• seasonings – to taste,

• 3 pcs. onions.

Method of preparation

In a separate deep container, mix the wine with the spices. Put a layer of meat neatly, add a layer of onion (cut into rings) on top, then again a layer of meat and again a layer of onion (there can be several such layers, the main thing is that the onion layer is on top).

Cover the meat with a plate, put the load on top to marinate better, and leave in the refrigerator until morning.

Marinade with kiwi

Ingredients

• 0,5 pcs. kiwi (for 1,5 kg of meat),

• 1 tsp ground coriander,

• 0,5 tsp sweet red pepper,

• 0,5 tsp cumin,

• hot red pepper to taste.

Method of preparation

Beat half a kiwi in a blender (or you can grate it on a fine grater), add spices, mix everything thoroughly. There is no need to add salt to this marinade.

Put the meat in the marinade and leave for 30 minutes to soak well.

Marinade with honey and pineapple juice

Ingredients

• 1 tsp honey,

• 1 tsp soy sauce

• 4 tbsp. l. pineapple juice

• 2 cloves of garlic,

• salt, pepper, seasonings – to taste.

Method of preparation

Mix all the ingredients until smooth, pour over the meat and leave for a while so that the marinade soaks the kebab.

Marinade with honey and mustard

Ingredients

• 2 tbsp. l. mustard,

• 1/4 tbsp. honey,

• 1/4 tbsp. red wine vinegar,

• 1/4 tbsp. olive oil.

Method of preparation

Combine all ingredients in a deep bowl. Add meat and marinate for 3 hours.

Marinade with kefir

Ingredients

• 500 ml of kefir,

• salt, seasoning – to taste.

Method of preparation

Add seasonings to kefir, mix thoroughly. Put the meat in the marinade and leave for at least 3 hours to soak better.

Marinade with kvass

Ingredients

• 500 ml of kvass (fresh, not bottled),

• salt, pepper, coriander, basil, rosemary to taste.

Method of preparation

Add spices and salt to kvass, mix everything thoroughly. Pour the mixture over the meat and leave to marinate for 20 minutes.

Marinade with tomato juice

Ingredients

• 500 ml tomato juice

• salt, spices – to taste.

Method of preparation

In a separate bowl, combine tomato juice, salt and spices. Dip the meat there and leave for 6 hours. In this case, the meat will be juicy and tender.

You can also add slices of fresh tomatoes to the marinade, so that they can then be strung on a skewer along with the meat.

Mint marinade

Ingredients

• 60 ml of vegetable oil;

• 4-5 mint leaves;

• 60 ml of white wine;

• 500 g boneless pork;

• 1 onion;

• 2 garlic cloves;

• rosemary.

Method of preparation

Chop the garlic, place in a deep bowl and cover with vegetable oil. Tear the mint leaves into small pieces, add to the dish, pour the wine there. Mix the chopped onion with the rosemary and add to the marinade. Coat the meat with the mixture and leave for 10-12 hours. Then take out and cook. For this recipe, pork neck or ham, for example, can be baked whole.

Beer and spice marinade

Ingredients

• 1 kg of pork pulp; 

• 1/2 l of dark or live beer; 

• black peppercorns; 

• salt.

Method of preparation

Cut the pork flesh into pieces or chunks and cover with beer, place in an enamel bowl and leave for 60-80 minutes. Then add salt and pepper and marinate for about an hour. Cook the meat to your liking. This recipe can also be used to make kebabs. In addition, beer softens the product well, so you can use it in the preparation of tough pieces of pork, for example, from the back or shank. Serve with a vegetable garnish and sweet and sour sauce.