An unusual and juicy marinade for shish kebab with kiwi

The success or complete collapse of your kebab depends almost entirely on the marinade. Yes, naturally, the right meat is also important, but if there is a bad, inappropriate marinade, the kebab will become tough and dry during the manufacturing process. Any type of acid will help soften the meat. That is why marinade is often made on the basis of kefir and vinegar. But almost everyone talks about fruit acids, but in vain. A good marinade option for barbecue is made with kiwi. Kiwi contains a lot of acid, which has a very beneficial effect on the softness and juiciness of the meat, and also adds a fascinating texture and smell. If you haven’t heard of such a recipe yet, then now we will carefully explain everything to you, describe it, and share some secrets of making a delicious marinade for kebab with kiwi. Go!

Recipe for marinade for shish kebab with kiwi

Ingredients

pork neck (not very fatty) – 1.5 kg;
onions – 500 g;
ripe kiwi – 3-4 pcs. ;
dry reddish wine – 50-100 ml;
highly carbonated mineral water – 300 ml;
dried herbs (basil, thyme, rosemary, etc.) - to taste;
barbecue seasoning - to taste;
salt, pepper, other spices - to taste.

Marinating meat with kiwi for barbecue

We would like to suggest preparing our barbecue marinade not only with kiwi, but also with onions. After all, what kind of meat does not mix well with onions? That's right, none! It’s not permissible to fuss with shish kebab, because if you drag it too long, there’s a chance you’ll choke on drool, so let’s quickly move on to step-by-step production:

First, the meat needs to be prepared for marinating. To do this, take a piece of the neck, trim it - you don’t need to cut off all the little fat, otherwise the kebab will be very dry, and you shouldn’t leave hanging pieces of fat and veins. It is also worth cleaning the films. Cut into “kebab pieces” - not very large, and not too small, they should be approximately the same size.
Mix all herbs, spices, salt, pepper into one mass. Pour it into the meat, stir so that any piece is moderately coated with spices.
Peel the onion, cut into thin rings, divide the rings. Then squeeze slightly with your hands (so that the onion becomes limp). Transfer the limp onion to the meat, stir slightly.
Peel the kiwi and chop it into small pieces. If you don’t mind the kiwi puree on the meat, then, by and large, you can grate the kiwi with an ordinary fork. Add the fruit to the meat and onion, stir thoroughly, the whole mass should be homogeneous, the kiwi should be distributed very sparingly.
Mix mineral water and wine, pour all the liquid into the meat, it is better that the meat is completely covered.

This kiwi marinade is suitable for pork or beef barbecue. The shish kebab should be left for 1.5-3 hours at room temperature (not in the heat!) - this will still be enough for the meat to marinate, become soft and juicy.
You can adapt this marinade with kiwi for chicken kebab. In principle, you can throw in the same marinade, but if you wish, you can add bell pepper, cut into small strips, and a diced tomato. The chicken mixes well with these ingredients, and the marinade itself will not conflict with them.

Clarification to “any option”
If desired, you can add fresh or dried garlic to the marinade. You can add fresh herbs (together or instead of dried). You don't have to add wine if you don't want to. But there must be onions, kiwi, mineral water and spices.

Individuality and subtleties of making shish kebab

And now a few more words about the making of kebab itself, about the meat and other fundamental aspects:

Meat selection. A very important point. It doesn't matter at all whether you choose pork, beef, lamb or even chicken. But the freshness of the meat is very important. You should not choose stale, bad-smelling, darkened or weathered meat, hoping that the marinade will “clog” and hide these aspects. This will not happen - spoiled meat remains spoiled.
Fresh or frozen? In any meat dish, especially when it comes to barbecue or steak, it is better to give preference to the freshest, chilled meat. When cooked, frozen meat, even if it has been thawed in perfect conditions, can become hard, rubbery, and dry. Remember this.
Young or old? Kiwi simply unrealistically tenderizes meat. BUT! Without looking at this, it is better to choose the meat of young animals - it is the softest and juiciest. In addition, young meat will cook more quickly, due to which it remains the most juicy, tender, and soft.
Marinating time. Shish kebab is usually marinated for a day or longer. BUT! In the case of kiwi, just a few hours is enough. Kiwi acid is so powerful that if you keep meat in the marinade for a very long time, the meat will become very soft and turn into a mess.
Dishes. Almost everyone knows that there is no need to marinate shish kebab in aluminum dishes. This, by the way, is vital not only for the kiwi marinade. The acid reacts with aluminum and releases harmful substances. Therefore, it is better to use glass, earthenware or stainless steel utensils for cooking.

These little secrets will help you prepare a delicious kebab not only with kiwi marinade, but also with any other marinade.
Have you already tried cooking shish kebab this way? Did you like it? And how exactly did you cook? Be sure to tell us about your own experience in the comments - we will be very curious.

Pork shish kebab marinated with kiwi

If you move away from the usual recipes for marinating pork shish kebab in vinegar and other available acidic liquids, you can significantly vary your menu for outdoor recreation.

With the appearance of a small greenish exotic on our shelves, pork and kiwi kebab has become a favorite for almost all connoisseurs of charcoal-grilled pork meat.

If you puree it, then in almost a couple of hours, and under certain conditions even less, it will make even hard meat soft and tender.

Frisky marinade for shish kebab with kiwi

If you didn’t have time to marinate the kebab in advance, and don’t want to buy store-bought, then you’ll need this quick recipe. Pork is ideally suited for marinating. It absorbs the marinade perfectly and quickly becomes soft.

1 kg pork neck
2 kiwi
2 onions
Salt pepper

How to marinate meat shish kebab with kiwi

1. Cut the meat into medium pieces so that they can be placed comfortably on skewers.

2. Wash the kiwi, peel it and mash it into a puree.

3. Cut the onion into rings.

4. Mix the meat, kiwi and onion with your hands. Salt and pepper.

5. Press down with a weight and leave for 30-40 minutes.

You can fry the pork in the kiwi, as you usually fry a shish kebab.

Pork kebab with kiwi and lemon

This unique kebab with kiwi in the European style is prepared even without onions.

pork neck – 1 kg
kiwi - 1 pc.
lemon - 1 pc.
thyme sprigs - 3 pcs.
pepper mixture - 1/2 teaspoon
salt to taste

How to soak meat in kiwi

1. Cut the pork meat into pieces measuring 3x4 cm. Add salt and pepper to the meat to taste.

2. Cut the lemon in half, squeeze out the juice, chop the rest and send everything to the pork.

3. Grind the kiwi in a blender or grate it. Kiwi should be added to kebab last, along with thyme. Stir and leave for 1-1.5 hours.

When frying meat, throw the lemon from the marinade into the coals - it will give a pleasant note to the kebab.

Pork kebab with kiwi marinade

Using this marinade for kiwi kebab we get the most tender and tasty meat. The method is not completely ordinary.

1 kg pork
1 kiwi
1 onion
1 lemon
dark ground pepper
paprika
salt
chopped cilantro

Kebab recipe with kiwi

1. Cut the pork, add salt, spices and herbs, and add salt.

2. Grind the onion in a blender.

3. Peel the lemon, cut into pieces and also grind into pulp, mix with onion.

4. Pour the mixture given to the pork, stir well. Leave in the refrigerator until morning.

5. An hour before frying, add kiwi puree to the meat and mix. Let's fry.

If you like meat dishes cooked on coals, recipes for soaking kebabs with kiwi will be very useful for you. Be sure to try!

Marinade for shish kebab with kiwi

Whether your barbecue will be successful depends almost entirely on the composition of the marinade used. If it does not contain products that soften the meat and prevent the protein from curdling during cooking, you can be sure that your kebab will come out hard and dry. Acids have the necessary effect on meat, which is why vinegar or a drink is often included in the marinade for barbecue. But we should not forget about fruit acids that have similar qualities. Some fruits are even more effective than vinegar. These include kiwi. For this reason, marinade for kebab with kiwi is becoming increasingly popular in recent times. On the one hand, it is universally suitable, because it helps to soften any kind of meat, on the other hand, it has many recipes that allow you to choose a composition that is very suitable specifically for the type of meat that you are using. In your collection of culinary recipes, it wouldn’t hurt to have notes on making kiwi marinade for various types of meat. In this case, the spontaneous desire to barbecue will never take you by surprise.

Individual manufacturing

Making kebabs is an art, but anyone can understand the basics of the skill. After all, there are quite a few secrets here, and the rules for choosing meat for barbecue and marinating it are quite simple to follow. Following the advice of experts, you will never cook hard and dry kebab - it will always be juicy and tender.

First, you need to choose the right meat for barbecue. Whether it will be lamb, pork, beef or poultry does not matter. Fundamentally only the property. You should not receive meat that looks stale or has a nasty smell, hoping that during the marinating process all bacteria will be destroyed. It’s impossible to make tasty kebab from spoiled meat. In addition, the risk of poisoning will continue even after keeping it in the marinade.
Even high-quality meat for barbecue should not be taken if it has been frozen. When defrosting, even in the most impeccable conditions, its structure will inevitably change and it will become the driest. If this does not play a significant role during stewing, then when frying over coals it may turn out to be critical. So preference should be given to fresh or chilled meat.
Despite the fact that kiwi greatly softens meat fibers, it is better to use meat from young animals for barbecue. In any case, it will be more tender and tastier, it will cook faster, while maintaining its juiciness.
Typically, meat for barbecue is marinated for a long time, from 3 to 10–12 hours. But when using marinade with kiwi, it must be significantly reduced. Marinate meat with kiwi for 1-2 hours. If you keep the meat in this marinade for a longer time, it will become so soft that it will fall apart in your hands and turn into porridge.
Do not marinate meat for shish kebab in aluminum dishes. This rule is vital not only when using marinade with kiwi. Any other composition containing acidic products will cause a reaction with aluminum, which will result in the release of harmful substances. Therefore, meat for barbecue is marinated in glass, clay, enamel containers, and also in stainless steel dishes.
Soft meat is not necessarily juicy. The cook's task when marinating meat for shish kebab is not only to soften it, but also to maintain its juiciness. For this reason, there is no need to immediately put salt into the marinade: it draws liquid out of the goods. You can salt the meat just before threading the pieces onto skewers.

Marinade for pork with kiwi

pork slices – 2 kg;
onions – 0.5 kg;
kiwi – 3 pcs.;
reddish dry wine – 50 ml;
sparkling mineral water – 0.25 l;
dried basil, thyme, rosemary - to taste;
barbecue seasoning, salt to taste.

Prepare the meat for marinating. To do this, rinse the pork slices, dry them with cardboard napkins, and cut them into pieces weighing approximately 50 g.
Mix dried herbs with barbecue seasonings. Pour the fragrant mixture into the bowl with the meat. Stir it well so that the herbs and seasonings get onto any piece.
Peel the onion. Cut it into rings about 3-4 mm wide. Crush with your hands and add to the meat. Stir.
Peel the kiwi and cut into small pieces. Add to the meat and stir gently, distributing the kiwi very sparingly.
Mix mineral water with wine and pour the purchased liquid over the meat.

It is necessary to marinate the pork in the composition prepared according to this recipe at room temperature for 1.5–2 hours. Half an hour before the end of this period, salt the meat and stir. Remember that you don’t need to overexpose meat in a kiwi marinade, just as you don’t need to underexpose it - in both cases the consequences will not be the most pleasant.

Kiwi marinade for beef

beef pulp – 1 kg;
onions – 0.25 kg;
kiwi – 2 pcs.;
tomato – 150 g;
salt, dark ground pepper - to taste.

Wash the beef pulp, pat dry with a towel, cut into 4–5 cm pieces.
Remove the skins from the onions and cut them into thin half rings. Remember to let the onion release its juice and add it to the meat.
Pour the pepper into the bowl with the meat, stir, sparingly distributing the pepper and onion.
Pour boiling water over the tomato and peel it. Rub the tomato pulp through a sieve or chop using a blender.
Peel the kiwi and puree it too.
Mix crushed kiwi with tomato puree. Be sure to pour the released juice into this mixture.
Add fruit and vegetable puree to the meat, stir it well so that this mixture covers any piece.

You need to marinate beef in the purchased composition a little longer than any other meat, specifically 2.5–3 hours. It is better to keep it in the refrigerator at this time. No other marinade allows you to cook beef for grilling on coals as quickly as the kiwi marinade.

Marinade for lamb with kiwi

lamb – 1.5 kg;
kiwi – 2 pcs.;
lemon – 2 pcs.;
tomatoes – 0.3 kg;
garlic – 5 cloves;
onions – 0.3 kg;
fresh herbs – 100 g;
vegetable oil – 0.2 l;
mineral water – 0.5 l;
salt, spices - to taste.

Rinse the meat, cut into pieces suitable for barbecue. Place in a saucepan or bowl.
Peel the onion, cut each onion into several parts, place in a blender bowl and puree.
Peel and grind the kiwi in a blender, mix with onion.
Make cross-shaped cuts on the tomatoes, place them in boiling water for a minute, cool and peel. Break the tomato pulp with a blender and combine with onion and kiwi.
Crush the garlic into a bowl of fruit and vegetable puree.
Add oil, mineral water, spices. Stir well.
Pour the resulting mixture over the meat. Stir so that the marinade covers any piece.

After an hour and a half, you can salt the meat, mix it and start skewering it. Chop the greens to sprinkle on the finished kebab. If desired, you can add it to the marinade, in which case the meat will be even more flavorful.

Kiwi marinade for chicken kebab

chicken fillet – 0.8 kg;
onions – 0.5 kg;
bell pepper – 0.25 kg;
kiwi – 1 pc.;
ground pepper and coriander, salt to taste.

Wash the chicken fillet, dry it, cut into large pieces.
Peel the kiwi, cut into 4 parts, puree with a blender.
Peel the onions, cut each into 4 parts, chop with a blender, mix with kiwi puree.
Wash the pepper, remove the stem and seeds. Grind the pulp with a blender, combine with onion and kiwi.
Add spices to the kiwi and vegetable puree and stir.
Pour the marinade over the chicken pieces and leave for an hour. It is necessary to salt the meat before threading it on skewers, not earlier.

You should not keep chicken in the kiwi marinade for more than an hour. You can also marinate turkey using the same recipe, but in this case the marinating time must be increased to 1.5–2 hours.

Marinade for barbecue with kiwi allows you to prepare meat for grilling on coals very quickly. This is a good option if the desire to have a picnic in nature came to you spontaneously. The only important thing is to study the main rules for marinating meat for barbecue and choose a recipe suitable for the meat that you are going to fry.

Marinades for barbecue with kiwi

For pork
With mineral water
In Chechen
With mayonnaise
For chicken
Delicious onion marinade
Reviews

In order for the charcoal meat to turn out tender, you need to properly marinate it. The marinade must contain a component that softens muscle fibers. If you try cooking kebab with kiwi, you can see how well this fruit copes with its own task.

For pork

Almost everyone cooked pork shish kebab. But not everyone dared to add kiwi to the marinade. It's time to correct this and make an impeccable meat dish with fruity sourness and a spicy aroma.

pork (neck) – 2 kg;
kiwi – 2 pcs.;
onions – 4 pcs.;
salt, seasonings, herbs - to taste.

Wash the meat with water and discuss with a towel or napkins. Cut into portions.
Peel the onion and chop into rings approximately 2 cm wide. Place in a deep container along with the pork.
Wash the freshest greens under running water and chop coarsely with a knife. Send to other ingredients along with salt and spices.
Peel the kiwi, finely chop it or chop it on a large grater. Place in marinade.
For the meat to soften, it is enough to wait only 30-40 minutes.
Thread the pork pieces onto skewers and place on the coals.
Fry until an appetizing crust appears, 25-30 minutes, turning often.

Onions can be eaten raw or fried separately. If you cook a vegetable together with meat, it will quickly begin to burn and spoil the taste of the finished dish.

With mineral water

The combination of sparkling mineral water and sour fruit juice will not only soften the meat, but also maintain its juiciness. The kiwi marinade gets its extraordinary piquancy thanks to the reddish wine.

pork (cut) – 2 kg;
sparkling mineral water – 250 ml;
onions – 2 pcs.;
dry reddish wine – 50 ml;
kiwi – 3 pcs.;
salt, thyme, rosemary - to taste.

Wash the meat, dry it and divide it into pieces of approximately 50 g each. Place in a container for marinating.
In a separate bowl, mix dry spices and salt. Sprinkle the spices over the meat and mix well with your hands.
Peel the onion and cut into thin rings. Place in container with pork. Mix the ingredients again, squeezing them with your hands.
Peel the kiwi, chop it finely and add it to the meat. Gently mix with other ingredients for even distribution.
In a separate container, combine mineral water with wine and pour the mixture into the marinade.
After an hour and a half, the future kebab can be strung on skewers and fried over coals. Production will take about 20 minutes.

In Chechen

Despite the fact that Caucasian kebab recipes differ in their brevity and simplicity, there are also the most unique options for preparing meat. For example, with the addition of sweet and sour kiwi.

lamb – 1 kg;
vegetable oil – 25 ml;
kiwi – 1 pc.;
barbecue seasoning – 50 g;
onion – 1 pc.;
lemon – 1 pc.;
salt, ground dark pepper - to taste.

Wash the meat, cut into pieces, remove films and excess fat.
Remove the skins from the onion and chop it into rings.
Peel, wash and mash the kiwi with a fork. You can grate it into a paste using a fine-mesh grater.
Place the prepared ingredients in a deep container, ideally enameled.
Sprinkle the future kebab with spices. Add salt and vegetable oil.
Squeeze the juice out of a lemon using any convenient method. Add it to the marinade.
Mix all ingredients thoroughly and leave for 1.5 hours.
Thread the marinated meat onto skewers or place on a mesh.
Roast for 10-15 minutes, turning frequently.

Serve Chechen-style shish kebab with cheese, herbs, vegetables and lavash.

With mayonnaise

Mayonnaise is a fairly high-calorie product, and therefore dishes with it turn out to be satisfying. When it comes to soaking pork, it is better not to take the ribs, neck and underbelly, as the fattest parts of the carcass.

pork (ham) – 2 kg;
allspice peas – 7-10 pcs.;
onions – 2 pcs.;
mayonnaise – 100 ml;
lemon – 1 pc.;
kiwi – 2 pcs.;
salt, pepper mixture - to taste.

Cut the washed meat into portions and place in a deep pan.
Peel the kiwi and grind it into a paste using a blender, grater or regular fork.
Squeeze the juice from the lemon and add it along with the fruit pulp to the meat.
Peel the onion and cut into rings. Add to pork.
Combine mayonnaise with spices and mix with the ingredients of the future kebab.
Leave the meat to marinate for 4-5 hours.
Place the pork slices on a barbecue grid or skewers and cook for approximately 25-30 minutes.

For chicken

To make the chicken kebab juicy, you need to marinate it properly. By combining the sour juice of kiwi with the mild taste of mayonnaise and butter, you can get an impeccable marinade for meat.

chicken meat – 1.5 kg;
mayonnaise – 50 ml;
kiwi – 2 pcs.;
olive oil – 50 ml;
garlic cloves – 2 pcs.;
soy sauce – 50 ml;
lemon juice – 50 ml;
pepper, salt - to taste.

Wash the meat and dry on towels. Cut into small pieces. Place in a food container or other convenient container.
Peel the kiwi and garlic and place them together in a blender bowl. Grind into pulp.
Pour lemon juice and olive oil into the purchased puree. Add mayonnaise and soy sauce.
Beat everything until smooth. Add spices and salt.
Pour the purchased mixture over the chicken and leave to marinate overnight (that is, in the dark) .
Thread the pieces onto skewers or, if more convenient, place them on a grid.
Fry on coals for about 15 minutes, making sure that the temperature is not too high. It's easy to dry out the chicken.

If red juice comes out from a piece cut with a knife, it means it’s too early to remove the skewers. If the liquid is clear, the dish is ready.

Delicious onion marinade

You can use this marinade recipe for any kind of meat, even tough beef.

beef – 1 kg;
tomato – 1 pc.;
onion – 1 pc.;
kiwi – 2 pcs.;
seasonings, salt - to taste.

Wash the beef and dry it. Cut into pieces large enough to fit comfortably onto skewers.
Peel the onion and chop into thin rings. Press down slightly with your hands so that the vegetable releases its juice.
Add onion rings to the meat and pepper.
Pour boiling water over the tomato and remove the skin. Turn the pulp into pulp using a grater.
Peel and chop the kiwi in a blender. Mix with tomato puree.
Add the resulting slurry to the meat and mix everything thoroughly. Place the container in the refrigerator overnight (that is, in the dark) .
Grill the beef over the coals until cooked through (approximately 30 minutes), turning the grid or skewers.

Reviews

Arthur: Kiwi kebab comes out soft, fragrant and tasty. But if the recipe is not followed, difficulties are likely. If you marinate meat for a very long time, it will turn out very soft. If you take too much kiwi, the kebab will turn out sour.

Gennady: Creating a marinade for kebabs with kiwi is not difficult. The main thing is to choose fresh, high-quality meat and keep it for a certain time in the consistency of spicy ingredients. Meat marinated with kiwi is the best dish for the summer table.