Marinating is the most important stage in the process of preparing kebabs. The aroma, flavor tones and quality of the finished kebab depend on the marinade composition and the observance of the correct technology for this process. Many products are used as the basis for marinades - traditional vinegar or mayonnaise, ketchup or fruit juices, fermented milk products or beer, and so on. But the best marinade base for shashlik of any meat is wine. It is shish kebab with wine that has all the emphasized flavors of the meat product used.
The wine can be either red or white, but must be dry. Other wine varieties soften the meat worse and will not provide it with the desired aroma. It is not advisable to spend money on expensive drinks, since during pickling they will not give any special advantages to the marinade, and any dry wine will do the job perfectly well.
Before considering this or that specific recipe for marinade with wine, you should dwell on some of the features of such an unusual pickling.
How to make a wine marinade correctly
First of all, you need to choose the right meat for marinating. It is meat, since such marinades are absolutely not suitable for fish.
Naturally, it is highly advisable to use only fresh young meat. But getting such a meat product is quite problematic and you have to be content with frozen meat. To achieve maximum benefit from such an acquisition, it is necessary to defrost it correctly. A whole piece of meat is immediately cut into portions and left to finally defrost at a temperature of approximately -5°C.
Many foods can be marinated in wine: rabbit, beef, poultry, pork and even lamb
The processing time for each type of meat is approximately as follows:
- Pork – approximately 5 hours.
- Beef ~ 8 hours.
- Rabbit and bird ~ 3 hours.
- Lamb ~ 7 hours.
If meat with bones is used, the processing time must be increased by one hour.
It should be taken into account that the marinating container must certainly be glass, made of any ceramic or new enameled. The aluminum one will immediately oxidize, the wooden one will begin to absorb the marinade, and the enamel one with chips will give the kebab a metallic taste.
Another nuance of the wine marinade. Shish kebab marinated in wine is salted just half an hour before its actual preparation.
And one last thing. If you marinate meat in wine with the addition of olive oil, then during frying a protective crust will form on it, which will provide the meat with special juiciness.
These are all the main nuances that need to be taken into account if you decide to prepare an unusual wine marinade for frying amazing kebabs.
Let's look at several practical recipes and first master the simplest, but very effective express marinade with white wine.
Express marinade based on white wine
For pork, at least 60 minutes is enough, that is, for country kebabs this is the most acceptable option. The required minimum of initial components is also required.
To prepare kebabs with this marinade you will need:
- Dry white wine – 1 glass or 200 ml.
- Pork - about a kilogram.
- Ginger root. A piece of 2 centimeters is enough.
- 4 onion bulbs.
- Salt according to individual preference, but not more than 1 tsp.
- Pepper mixture – ½ tsp.
The marinade recipe for white wine with spices has a remarkable property - it marinates meat in the shortest possible time.
Cooking process:
- The meat is washed and freed from veins, films, bone fragments and other unnecessary inclusions. Then it is dried, cut into portions and placed in a deep bowl.
- The onion is cut in a completely random way, since it is not used when frying. The chopped onion is rubbed by hand and added to the pork.
- The ginger root is crushed with a knife, combined with spices, and the mixture is sent to the meat and onions.
- All components are mixed and left to marinate dry for about ten minutes.
- Next, the mixture is poured with a glass of white wine and everything is mixed again. Now the finished wine marinade must be left alone for about an hour. This time is quite enough to fully marinate tender pork.
- It should be remembered that the marinade is not salted at this stage.
- At the end of the marinating process, unnecessary components of the marinade are removed from the marinated pieces of meat. Now you can salt the meat and start directly frying the kebabs. Shish kebab in white wine is particularly tender and has an unsurpassed aroma.
The recipe for this marinade turned out to be very successful in terms of the composition of the components, but their quantity can be safely expanded at your discretion.
Shish kebab in red wine
Consider a recipe for a universal marinade filling that is perfect for any type of meat. This marinade for shish kebab with red wine contains a larger number of ingredients, but its preparation is clearly not difficult.
For marinade for one kilogram of meat you need:
- Dry red wine – 350 ml.
- Lemon – one half is enough.
- 3-4 onion bulbs.
- Red pepper – 1 medium pod.
- Black pepper, allspice and salt are determined purely individually.
- Fresh dill - 100 g is enough.
Excellent results are also obtained using marinades based on red wine.
Cooking process:
- Purchased meat is defrosted at a temperature of 5°C. Then it must be washed and removed from unnecessary inclusions - films, fragments of seeds, veins and other foreign impurities.
- The processed meat is cut into portioned cubes, which are lightly beaten and placed in a container for marinating.
- The bulbs are peeled and cut in any usual way. Then the chopped onion is rubbed with your hands and mixed with pieces of meat.
- After about ten minutes, add the juice of half a lemon and two tablespoons of wine to this mixture. Everything is mixed and left to soak in the liquid ingredients.
- At this time, chop: red pepper and half of fresh dill. The other half will be used to season the finished kebab.
- Chopped red peppers, other peppers and dill are thoroughly mixed. Next, you need to add them to the meat and mix everything again.
- The final preparatory stage - the mixed mixture is carefully poured with the main amount of the remaining wine, and the meat is sent to marinate in the refrigerator. The minimum time for the marinating process is about seven hours.
- This marinade is also not initially salted. And you only need to salt the meat before the upcoming grilling of kebabs.
That's the whole recipe for a universal marinade filling with red wine. This marinade for barbecue with red wine is perfect for other products - poultry or rabbit meat.
The recipes discussed can be simplified extremely if you use ready-made barbecue seasonings. They are very cleverly arranged and are guaranteed to give the kebab the necessary flavor.
But you can also use your own composition of marinating ingredients. Chili pepper will add additional spiciness, basil and mint will provide the kebab with new aromas, and so on. However, keep in mind that coriander and curry are not to everyone's taste and these ingredients should be used with caution.
From the above, it is extremely clear how to marinate shish kebab in wine and achieve excellent results when preparing this amazing dish.
Lovers of outdoor recreation can try pork kebab marinated in wine.
You should like the result.
Tartaric acid softens the fibers of the meat, making it tender and soft, and the dry substances of the wine impart a pleasant light aroma to the kebab.
The alcohol is not felt because it evaporates during the grilling process.
To prepare kebabs in wine, meat should not be soaked in aluminum or wooden containers, since upon contact with metal, the wine oxidizes, and wood quickly absorbs the marinade.
To prepare, any dry red or white wine is suitable.
It is better to avoid using sweet, semi-sweet and fortified varieties - they do not soften the meat well and do not give the desired aroma.
To marinate pork kebab with wine, you don’t have to buy a very expensive drink; you can even get by with young homemade grape wine, which does its job perfectly.
Recipe for shish kebab with red wine
Red wine as a marinade gives pork kebab a pleasant, tart and slightly sour taste.
In addition, pork kebab in red wine has a brighter color and a very appetizing appearance.
Pork neck or ribs are best suited for preparing such a kebab.
For shish kebab in red wine you need:
- pork neck - 1.3 kg
- dry red wine - about 300 ml
- onions - 3-4 pcs.
- salt, pepper to taste
How to soak pork meat in red wine marinade:
1. Pork - rinse, make sure that there are no bone fragments left in the meat from chopping, cut off all hard films. Cut into suitable pieces.
2. Place in a deep saucepan, add salt and pepper, mash with your hands and leave at room temperature for 15 minutes.
3. Finely chop the onion. Add to pork and stir. Then stirring thoroughly, gradually add red wine.
The meat should be well saturated with wine, but not drown in it.
4. If you want to fry onions on skewers along with the meat, then take 2-3 more onions and cut them into large rings. They need to be placed on top of the kebab.
The onion in this position will be slightly seized by the marinade, but will not become soggy.
5. Cover the kebab with a lid and let it stand at room temperature for about an hour, then put it in the refrigerator.
The kebab will marinate in about 10-12 hours. If you do not put it in the refrigerator, then 3-4 hours is enough.
You need to fry pork shish kebab in wine on coals until done, turning the skewers from time to time and spraying with water (preferably wine or beer).
Readiness can be determined by making a cut in the meat. The color of the meat juice flowing from the cut should be transparent.
Pork shish kebab in white wine
Ingredients:
- 2 kg pork neck
- 1 glass dry white wine
- 1 teaspoon coriander
- black peppercorns
- Bay leaf
- ground black pepper
How to properly marinate pork in wine:
1. Cut the pork neck into portions. You need to cut so that there is a layer of fat in each piece of meat. This will make the kebab juicier and tastier.
2. Place the meat in a pan, season with salt and spices and pour in dry white wine. Mix everything thoroughly and put it in a cool place for several hours. Don't forget to stir it from time to time.
3. During cooking, pour the resulting dry wine marinade over the pork. Cook the kebab until golden brown.
Advice: The best way to determine the amount of salt and pepper when marinating shish kebab is to taste it by tasting the marinade with your tongue. Three tastes should be present clearly, but not intensely, in the marinade: sour from wine, hot from pepper and salty from salt.
Anyone who loves kebab will eat it in any form, but why deny yourself the pleasure of trying the different flavors of this mouth-watering dish? Pork kebab in wine has a pleasant tart-sour taste and wonderful aroma. Thanks to red wine, the meat is marinated well, and when cooked it takes on a very appetizing appearance. The wine marinade can give the kebab a spicy aroma that makes your mouth water and makes you want to quickly taste the meat cooked on coals.
For barbecue that will be soaked in wine, it is best to take ribs or pork neck. Experienced chefs also advise using dry red wine, which is rich in acids, for a good marinade. Although soaking meat in white wine is also allowed. But it is red wine that can give shish kebab a spicy aroma that greatly stimulates the appetite.
There is no need to add spices to the wine marinade - they will only spoil the taste of real kebab. Chefs recommend using black pepper and salt. A very important point in preparing this type of kebab is to use heated, not cold, wine marinade.
Ingredients for pork kebab in wine
- pork neck – 1.5 kg;
- dry red wine – about 300 ml;
- onions – 6 pcs.;
- ground black pepper;
- salt.
Recipe for pork shish kebab in wine
- Rinse fresh or defrosted meat with cold water.
- Cut the pork neck into strips, then into small pieces.
- Salt and pepper each piece of meat. Place everything in a large saucepan and set aside for 15 minutes.
- Cut some of the onion into small pieces and add to the pork. Stir and gradually pour in red wine in small portions (the meat should not drown in it).
- Cut the remaining onion into wide rings and place it on top of the meat (then it can be used for frying).
- Cover the pan with a lid and leave for an hour at room temperature, then put it in the refrigerator for 10-12 hours to marinate. If you do not put the meat in the refrigerator, it will marinate in 3-4 hours.
- Place pieces of meat on skewers, alternating them with onions.
- Prepare a grill with smoldering coals. Place skewers with meat on it and fry until done. From time to time they need to be turned over and the meat sprinkled with water. If clear juice flows out of the cut piece, it means the kebab is ready.
Shish kebab is served with a wide variety of sauces. What to choose is a matter of personal preference. When serving, the dish can be sprinkled with chopped herbs and lemon juice. It is also recommended to use fresh tomato juice or vegetable salad with this meat.
First you need to choose the right meat. If you choose pork, then the best part for barbecue will be the neck. The collar makes a tender and juicy kebab. It is not recommended to use frozen meat; it is better to use fresh, just purchased meat. Meat does not need to be washed if you are sure that it was cut in conditions where all sanitary rules were observed. If you still decide to wash the meat, you need to dry it with paper towels.
Next, cut the meat into equal pieces. From one kilogram of neck we got 10 identical pieces, which we divided into 2 skewers, 5 pieces each. The pieces should not be too large so that the kebab can cook evenly, and not too small so that it does not burn. Place the pieces of meat in an enamel bowl or glass jar. If you like onions, you can marinate them together with meat, after cutting them into rings.
Pour dry red or white wine over the meat (sweet and semi-sweet wines are not suitable) so that it completely covers all the pieces. At this stage, you can add ground pepper or spices. Cover the container tightly with a lid and shake gently. Place in the refrigerator for 5-6 hours (overnight is possible). Only now, before threading the meat onto a skewer, we must salt it at the rate of 1-2 teaspoons of salt per 1 kg. meat (you can focus on taste).
Add spices if you think there are not enough. Cook the shish kebab until fully cooked on the coals of fruit trees or oak. You can watch the shashlik recipe in more detail in the video.
Bon appetit!
The most common dish we grill on the grill is shish kebab. And there is nothing surprising in this - it is not so difficult to prepare it, the main thing is to follow all the rules of this art. There are many kebab recipes, the main difference between which is the marinade. Some people use lemon, some use kefir, mayonnaise or. But I like pork kebab marinated in red wine. The meat then turns out very tender, aromatic and incredibly tasty!
Ingredients:
- 1 kg of pork;
- 0.5 tbsp. dry red wine;
- 2 tbsp. l. spices for barbecue;
- salt.
How to cook with photos step by step
Where does a delicious barbecue begin? Of course, from buying meat. I don’t know about you, but in our city supermarkets and small shops sell meat that is not so fresh. It is best to go to the market for a quality product. If at the same time you also have your own, trusted seller - just great, consider that you are guaranteed a good kebab. Very often I see debates on the Internet on forums about what kind of meat is best to cook shish kebab from. Of course, I haven’t tried frying lamb - this is truly exotic for our region. But I’ve also had the opportunity to try kebabs made from veal. Alas, they are much inferior to their pork counterpart. Chicken kebab is a bit dry, and veal is too tough. So my choice is only pork. But even here you need to know which part of the carcass to choose for a successful barbecue. I prefer the neck - it is fatty enough to ensure the future pork kebab is soft and juicy.
And a little more theory. Meat should only be fresh; freezing should be avoided. If the situation is desperate, and you have to cook shashlik from pork waiting for its fate in the freezer, I implore you, defrost it properly. The right thing to do is put the meat in the refrigerator to defrost. Yes, it will take quite a lot of time, but such defrosting will not be stressful for the meat. 
Wash the meat, dry it with a paper towel and cut it into fairly large cubes - about 3-4 cm on a side. The neck itself does not have the correct shape, so you are unlikely to be able to cut it into ideal pieces. But this is actually not required. The main thing is that the cubes are plus or minus the same size so that the kebab is fried evenly. It is allowed that one side is slightly longer than the other - then you should put the meat on the skewer along the long side. 
Place the pieces of meat in a saucepan or container that is covered with a lid. Add spices, salt and red wine. 
Mix the meat thoroughly simply with your hands (you can use special disposable kitchen gloves). Try to ensure that the spices, wine and salt are evenly distributed over the surface of the pieces. Don't worry about using too little wine - the pork shouldn't "swim" in the red wine marinade.
By the way, about wine. It should be red dry or semi-dry. I don’t see any point in using expensive collection wine for the marinade for pork kebab (it’s better to leave it for consumption in its pure form). The main thing is that the wine tastes good to you. We just leave the meat to marinate in the kitchen for 2-4 hours. 
Let's prepare the coals for the barbecue. Ideal if you have firewood from fruit trees. No - well, use what is available. 
While the wood is burning in the grill, thread the pieces of meat onto skewers. Like troubles with fire, this process is best entrusted to men - they do it faster and better. Plus, they like it - so don't deprive them of their pleasure. And during this time you will have time to calmly make appetizers or sauce for barbecue of pork marinated in red wine.
When the coals are ready, place the skewers on the grill. Beware of open fire - if the flames touch the meat, it will simply char and not cook. It is better to extinguish such a fire with a small amount of water - then smoke will be formed, which is exactly what we need. 
We constantly rotate the skewers so that the kebab is browned on all sides. As a rule, you will have to spend about 15-20 minutes at the grill.
If you doubt the meat is done, you can make a cut on one of the pieces with a sharp knife. The meat inside the kebab should not be pink, but white. This is what indicates that the kebab can already be removed from the heat. But do not overcook the skewers on the grill, otherwise the meat will turn out dry.
Serve the kebab immediately while it is still hot. Of course, you can also eat it cold, but all its charm lies in the sizzling, appetizing pieces of meat that smell of smoke and freedom. 
And a small addition. As for me, no side dish is needed for pork kebab marinated in red wine. Serve it with a lot of greens, fresh vegetables, a good sauce, pita bread or unleavened flatbread - this will be quite enough.
The question often arises of how much meat should be marinated. Remember that the meat is fried - 20-25% will be lost on the grill. That is, if you take 1 kg of shish kebab, you will get approximately 700-800 grams of finished kebab. This is quite enough for a family of four: a strong dad, a healthy mom and two hungry children. If you are counting exclusively on male company, I advise you to take more meat, at the rate of at least 300 grams of ready-made kebab per person.
