Usually at the May holidays we all gather around the table and roast kebabs, it is an inevitable attribute of the weekend during this period. But even if the recipe for kebabs is time-tested, the meat can fail. I have recently had my own "crown" recipe, which helps me always get juicy, tasty and tender meat in 5 minutes, without a long marinade. And I make the meat for shashlik really 5 minutes before the moment of embedding on the grill. I think that you should try this recipe, because it works with any meat and makes it perfect.
The marinade is usually made not only for flavor, but also to make the meat soft and juicy. I, on the other hand, now believe that a long marinade is unnecessary, as the meat in my recipe is already getting soft and very juicy. For the marinade we need only a little - one or two kiwi. Spices to taste and 5 minutes before putting the meat on the grill.
We take a loin or a neck, cut it into equal parts against the fibers, add ground herbs, salt and pepper. Then we take one or two kiwis, depending on the volume of meat. Knead it into mush and add it to the meat with spices, stir it.
Leave for 5 minutes to marinate. Do not be afraid, you will not taste the kiwi, the seeds of the fruit too. But the tenderness of this fruit makes the meat very good. Even the oldest meat (meaning if you were not sold old meat, but the product from an old animal) will be tender and juicy. The kiwi contains acid, which breaks down the protein and makes the meat tender. Moreover, the effect is very fast, longer than 5 minutes should not be kept.
While our kebab is marinating, we just cut the onions in rings and soak them in vinegar. I do not recommend adding it to the kebab itself, you can sprinkle onions later, when the meat is fully cooked. We set aside a bowl and go to fry a kebab.
Not only does it turn out incredibly tasty, tender and very juicy, such a kebab is also cooked twice as fast, gets a tender crust and never becomes rubbery. If you do not believe me, then try to make a similar marinade and make sure that there is an alternative to vinegar and wine, and even much faster preparation.
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