2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The meat is much tastier when marinated before being barbecued. This makes it much juicier and more fragrant, and it melts in your mouth.
The meat is marinated in vinegar, yogurt, tomato juice and pomegranate juice, in wine, in lemon juice with basil, in apple juice - in all products with high acidity.
The lamb is cut into medium-sized barbecue cubes, the pork can be cut into larger pieces, it absorbs the marinades very well. The lamb is the most difficult to marinate because it has a specific aroma.
Onions and green spices should be mashed with your hands to release their juice and make the marinade more fragrant. The meat is marinated in an enameled, glass or ceramic bowl.
When the layers of meat are arranged, cover them on top with a clean plate and place a full jar of water on top. The amount of components is determined by eye.
Basil and oregano are ideal for making a barbecue marinade. In a bowl, arrange a layer of meat, a layer of chopped onions, a layer of basil, salt and sprinkle with black pepper. Squeeze the juice of one lemon and put the lemon on the meat.
Followed by a new layer of meat, onion, basil, pepper and salt, lemon juice and lemon. Leave in the refrigerator for eight hours. Do not leave the meat with this marinade for more than eight hours, because the meat will become too sour in taste.
Pork is wonderful if marinated in white wine. Arrange the meat in a bowl and pour wine - half a glass of white wine per kilogram of meat. Squeeze with a weight and leave for four hours in the refrigerator.
Beef becomes tastier in red wine. Arrange the meat in a bowl and add sliced onion, finely chopped garlic, salt, sprinkle with black pepper and pour red wine - half a glass per kilogram of meat. Leave for four hours in the refrigerator.
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