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Shish kebab in wine

Wine is an amazing marinade for barbecue, but not all varieties of this alcoholic drink are suitable for this purpose. If you use the tips in this article, you will get such tasty meat that you will no longer want to use classic products for marinade. How to create the most delicious kebab in wine - read and write down the recipes.

How does wine affect meat?

It is best to marinate shish kebab in dry wine. It contains no more than 7-8% alcohol and not enough sugar. With all this, there is no difference whether it will be reddish or snow-white, because the tannins and acid in them are actually in the same composition.

It is the acid that dry wine contains that is the main ingredient and working substance of the marinade. It breaks down the fibers of the meat, so it comes out very soft and juicy. When going outdoors and buying alcohol for relaxation, be sure to take a bottle, especially to create a wine-based marinade for barbecue. Thanks to this, even tough pork and lamb will turn out juicy and very tasty.

Marinade of meat in wine will turn out equally successful from any drink, red, white or pink. The only important thing is that the alcohol is dry.

If you use wine with a high content of alcohol and sugar to make a marinade, the meat will get a nasty taste and may even burn, because alcohol is a flammable substance. In addition, the stronger the alcohol, the less acid it contains, which is what we need to soften the meat fibers.

What kind of meat can be marinated in wine?

Only fresh, not previously frozen meat can be marinated in wine. This is what virtually all cookbooks advise.

But it should be noted that most types of meat in the store have already been frozen before hitting the counter. Therefore, this statement can be skipped.

If you use frozen meat for barbecue in wine, it is important to defrost it correctly. To do this, it is kept in the refrigerator on the bottom shelf at a temperature of 5°C until completely defrosted. To speed up the process, half-thawed meat can be cut into portions and defrosted in this form.

As for the types of meat, everything is suitable for cooking on the grill or on skewers:

beef;
pork;
chicken;
duck;
mutton;
rabbit meat
and so on.

Just take into account the size of the pieces, for example, it is better to cook the whole breast of a bunny, duck or chicken. And steaks made from beef and veal are tastier than regular meat on skewers.

Fundamentally

Salt any meat an hour before cooking. It is not recommended to use mayonnaise, because it burns during production, making the crust ahead of time, leaving the product raw inside.

The marinating time should also be observed. It is different for different types of meat:

chicken, duck and bunny – 3-4 hours;
pork – 4-6 hours;
beef – 6-8 hours;
lamb - 6-8 hours.

How long the kebab is marinated in wine also depends on whether the meat is on the bone or not. If on the bones, add 1 hour to the indicated marinating time.

And one more point - the choice of dishes. It is strictly forbidden to use duralumin or wood if you are preparing a marinade for meat with wine. Under the influence of acid, the alloy oxidizes, and the wood absorbs the odors of spices and wine. We recommend glass or enamel containers, in which the meat will retain its own taste and marinate perfectly.

Is it possible to marinate shish kebab in homemade wine?

Making homemade wine through natural fermentation allows you to obtain a natural product. But, as in the case of store-bought alcohol, only dry wine is needed to make the marinade. Before marinating the kebab in a marinade of snow-white or red house wine, check the alcohol level with an alcohol meter; it should be no more than 8-9% vol.

Pork shish kebab in wine

To prepare the dish, cut the meat into portions.

Recipe for pork shish kebab in homemade wine

meat – 1 kilogram;
wine – 350 ml;
onion rings – 3-4 pieces;
black pepper – ½ teaspoon;
reddish hot pepper - on the tip of a knife.

Mix all the ingredients, pour over the meat and onions, and mash lightly with your hands so that the onions release their juice. Let stand for 4-6 hours, after which you can cook. Production time is about 45 minutes, turning constantly.

You can also add soy sauce to the wine marinade for pork kebab, but in this case it is not salted.

We also recommend preparing an oriental marinade for pork.

Pork shashlik recipe with wine and ginger

pork pieces - 1 kilogram;
onion rings – 4-5 pieces;
wine – 350 ml;
dried ginger – 1 tablespoon;
ground coriander - 1 tablespoon.

Production is usually: mix all the ingredients, then pour over the meat, stir and let stand for 4-6 hours.

Beef shish kebab in wine

Experts still advise making steaks, rather than pieces, from this meat. They are better fried, especially since you can create the frying that you personally like.

The marinade for beef shish kebab with wine is prepared as follows:

steaks – 4-5 pieces;
wine – 500 ml;
lemon juice – 3 tablespoons;
snow white pepper – 1 teaspoon.

Mix all ingredients and marinate for 6-8 hours. Grill on a wire rack until desired doneness. A little secret - you can add 1-2 tablespoons of olive oil to the marinade, then the meat will not stick to the grill and you will get a wonderful golden crust.

Duck kebab in wine

Duck breast is a good idea for the grill. It is recommended to cook it on a wire rack, because the pieces on skewers will turn out dry. There is a thick layer of fat under the skin, so when making it you should first hold this particular side down in order to render it out.

It is better to create a marinade for duck in wine based on dry red wine. It will give the meat a rich smell and emphasize its taste. Wine and paprika are excellent when mixed in this recipe; it will give a striking color to the finished dish.

duck breast – 3-4 pieces;
reddish wine – 350 ml;
paprika – 20 grams (1 sachet);
pepper mixture – 1 teaspoon.

Place the marinated duck in the refrigerator for 3-4 hours, then cook on a wire rack, first skin side down until golden brown and then the other side until light golden brown.

Lamb kebab in wine

Lamb for barbecue is an excellent option, but almost everyone doesn’t take it because they don’t like the specific smell. It is alcohol that is perfect for removing it, so various spices are added to the marinade for lamb kebab with wine, which interrupt the smell and even make tough meat juicy and very soft.

meat in pieces - 1 kilogram;
wine – 350 ml;
onion rings – 4-5 pieces;
mixture “For shish kebab” - 1 sachet 30 grams.

Mix the meat with all the ingredients, marinate for 6-8 hours, and then cook on skewers, turning constantly, for about 1 hour.

Chicken kebab in wine

The most popular and easily accessible product for making barbecue is chicken. It is easy to prepare, it is difficult to spoil or overcook it, and all parts of the carcass are used.

It is better to create a marinade for chicken shish kebab with wine on snow-white wine - it has the narrowest taste and will emphasize the smell of the meat itself.

chicken – 1 kilogram;
wine – 350 grams;
onion rings – 3-4 pieces;
“For shish kebab” spices - 1 bag.

Mix all ingredients, leave the meat to marinate for 3-4 hours. Fry, turning constantly, until golden brown, about 30-40 minutes. For breast, the cooking time will be about 35-45 minutes.

Turkey kebab with wine

The marinade for turkey barbecue with wine can be created using the same recipe as the marinade for chicken. There are more options with wine - this meat has a rich taste that mixes perfectly with both dry reddish and dry snow-white.

It is best to take the breast specifically, which is either cut into steaks 4-5 cm wide, or cooked in pieces, like pork.

turkey – 1 kilogram;
wine – 350 ml;
onion rings – 2-3 pieces;
“For shish kebab” spices - 1 bag.

Marinate the meat for 3-4 hours, then cook on the grill or on a wire rack. If without bones, then about 40 minutes, add another 15-20 minutes on the bones, constantly turning until golden brown.

Bunny shish kebab in wine

Is it possible to create kebab from rabbit meat, and if so, how to soak it and cook it? Usually, bunny meat is stewed because it is quite dry and therefore does not come out on the grill all the time.

If you create a marinade for barbecue with wine and onions, the rabbit meat will turn out juicy even over a fire. To do this, it is soaked, then cooked until golden brown.

It is better to create a marinade for the bunny in reddish wine; it will give the meat a rich color and make the dish more unusual.

bunny in parts - 1 kilogram;
wine – 350 ml;
grated onion – 2-3 pieces;
black pepper – ½ teaspoon;
grated fresh ginger - 1 root;
1 tablespoon lemon juice.

Marinate the meat for 3-4 hours, then fry on a wire rack until golden brown, turning constantly. Production time will be about 1 hour.

Do you use wine to marinate meat? Share your recipes with us and our readers.

Marinade for shish kebab with wine: 3 best recipes

If you love barbecue, then you probably understand: the result depends on the properties of the chosen meat and the recipe for the marinade used. One of the more unique, generous and immediately effective marinade for shashlik with wine is considered. Its recipes are suitable for any type of meat, you just need to choose the right type of drink. Lamb, beef and pork are marinated in reddish wine. Marinade made with snow-white wine is suitable for everyone. It is suitable not only for red meat, but also for poultry and fish. The same can be said about champagne, which combines the power of wine and mineral water, allowing you to marinate grilled meat much faster. We will give 3 recipes for marinade for barbecue using various types of alcoholic beverages, and give tips on how to marinate meat for grilling over coals correctly.

Culinary secrets

If you rarely have picnics outdoors, then you may need advice from the most experienced “kebabs” regarding marinating meat for barbecue.

Meat created for frying on the grill is first washed, dried with a napkin, cut into 4-5 cm pieces and only later marinated.
All the ingredients of the marinade are initially mixed with each other, only later combined with the meat, otherwise it may marinate poorly in parts and acquire a sourish taste in parts.
Meat is not marinated in wood or duralumin containers. Wood absorbs liquid, aluminum oxidizes, releasing harmful substances.
The time for marinating meat for shish kebab depends on its type and the composition of the marinade. Pork is marinated in wine for 4 to 6 hours, beef and lamb - 2-3 hours longer. Poultry meat will be ready in 2-3 hours, fish will be ready in half an hour. You can marinate meat for barbecue even faster in champagne. It is not suitable for beef and lamb; pork is marinated in it for 1.5-2 hours, poultry for an hour, fish for 20 minutes.
For any type of meat, the marinade is prepared only with dry wine. Sweet, semi-sweet and even semi-dry drinks are not suitable for this purpose. But the properties of the wine do not play a big role; for this reason, it is advisable to use cheap, simple wines.

Marinade for shashlik with reddish wine

What is necessary:

meat – 3 kg;
onion – 1 kg;
reddish grape wine (dry) – bottle (0.75 l);
hot capsicum – 50 g;
lemon – 100-150 g;
fresh dill - a bunch;
salt, pepper - to taste.

Cut the pepper into rings, remove the seeds.
Cut the lemon into slices.
Peel the onion and cut the onion into thick rings.
Prepare the meat. Cut it into 50 g pieces and grate with ground pepper.
Add fresh peppers, onions and dill sprigs to the meat (without chopping!). Stir with your hands.
Place lemon slices on top.
Pour in wine and put in the refrigerator.

Marinate for 2 to 8 hours depending on the type of meat. Keep the pork in this marinade for about 5 hours (plus or minus an hour). You can salt the meat only an hour before frying, otherwise it will lose its juiciness. If it is marinated under pressure, you can fry it an hour earlier than indicated in the recipe.

White wine marinade for shish kebab

What is necessary:

meat – 3 kg;
table snow-white wine (dry) – 0.75 l;
onions – 1 kg;
garlic - head;
olive oil – 0.5 cups;
barbecue seasoning, salt to taste.

Cut the meat into 4-5 cm cubes.
Cut the onion into rings.
Peel the garlic, separate into cloves.
Rub the meat with seasonings and place in a container. Add onion and garlic, pour in oil, stir with your hands.
Pour in snow-white wine.

The kebab is left to marinate in snow-white wine overnight (that is, in the dark) . This recipe can also be used to marinate fish. It will be ready to grill on the grill in half an hour.

Frisky marinade for shish kebab with champagne

What is necessary:

meat or fish – 3 kg;
champagne (brut) – 0.75 l;
onions – 0.5 kg;
fresh herbs - to taste;
bay leaf – 10 pcs.;
salt, dark and aromatic peppercorns - to taste.

Cut the meat or fish into pieces suitable for frying on skewers or a grid. Rub with seasonings suitable for the selected type of meat or fish.
Add chopped onion and sprigs of herbs (rosemary, parsley). Stir with your hands.
Pour over sparkling wine.

Marinate pork in champagne for 1.5-2 hours; this marinade is considered frisky. If you cook fish in it, it is enough to keep it in sparkling wine for 20 minutes.

Marinade for barbecue with wine is traditional. The meat cooked in it comes out soft and juicy, and has an inimitable pleasant taste that no other type of kebab has. Among the 3 recipes presented in this material, our readers will almost certainly find the option they like.

Development of soaking kebabs in snow-white and reddish wine

For lovers of outdoor recreation, I advise you to try shish kebab marinated in wine. The result should appeal to you. Tartaric acid softens the fibers of the meat, making it tender and soft, and the dry substances of the wine give the kebab a unique light smell. The alcohol is not felt, as it evaporates during the grilling process.

Pork, beef or lamb meat is normally suitable for making kebabs in wine. It is better to marinate chicken and fish according to other recipes. It is not allowed to soak meat in duralumin or wood containers, because upon contact with the alloy, the wine oxidizes, and the wood quickly absorbs the marinade.

Any dry reddish or snow-white wine is suitable. It is better to avoid using sweet, semi-sweet and fortified varieties, as they do not soften the meat well and do not give a suitable smell. There is no point in taking an expensive drink; you can even get by with young homemade grape wine, which perfectly copes with its task.

Shish kebab with red wine

Ingredients for marinade for 1 kg of meat:

reddish dry wine – 300 ml;
onions – 4 pieces;
lemon – 1 half;
dark pepper – 5 peas;
reddish pepper – 1 piece;
dill - half a bunch;
salt - to taste.

Recipe

1. Defrost meat (pork, lamb, beef) to room temperature. Wash with running water, let the water drain, remove the veins and large pieces of fat.

2. Cut the meat into 5x5 cm pieces and beat lightly.

3. Peel three onions, then cut them into rings, so that later it will be convenient to put them on a skewer. Chop the remaining onion as for frying in a frying pan.

4. Remove the center with grains from the red pepper, cut the pulp into large pieces.

5. Chop the dill, pour half of the greens into a separate bowl, it is needed to season the finished kebab.

6. Place pieces of meat and finely chopped onions in a deep enamel or plastic bowl. Stir for 3-4 minutes until the pieces are saturated with the smell of onions.

7. Add 50 ml of red wine and the juice of half 1 lemon, stir again for 2-3 minutes.

8. Place the meat for marinating in a pan, seasoning any layer with herbs, pieces of red pepper, dark peas and salt.

9. Pour the remaining wine (250 ml) moderately over the pieces and place onion rings on top.

10. Cover the neck of the pan with cling film and place the marinated meat in the refrigerator for 5-6 hours.

11. When placing pieces of meat on skewers, alternate with onions and reddish peppers. While frying, sprinkle the kebabs occasionally with the remaining marinade.

Shish kebab with white wine

Ingredients for marinade for 1 kg of meat:

snow-white dry wine – 250 ml;
olive oil – 2 tablespoons;
onions – 5-6 pieces;
lemon – 1 half;
garlic – 0.5 heads;
dark pepper and salt - to taste.

Recipe

1. Clean the defrosted meat from fat, then cut it into small pieces (3x3 cm), add salt and pepper. Also cut the lard into small slices and place separately. It will come in handy when frying.

2. Cut the peeled onion into thick rings for easy placement on a skewer. Divide the lemon and garlic into small slices.

3. Place a few onion rings (so that they cover the bottom), a couple of slices of lemon and garlic on the bottom of an enamel or plastic dish. On top is a layer of meat. In this order, lay all the products in layers (depending on the number of servings, there may be several of them); the onion should be the last one.

4. Moderately pour snow-white wine over the future kebab.

5. Cover the dishes with a lid or plate, and place a jar of water on top, which will act as a press, facilitating better soaking.

6. Keep the meat in the refrigerator for 4-5 hours.

7. Thread the kebab onto skewers, alternating it with lard, onion and lemon. Spray with marinade while frying.

Shish kebab in wine: two recipes on how to marinate in reddish or snow-white + video

Usually, kebab marinated in wine is considered tasty.

A similar marinade is more suitable for making pork shish kebab. In almost all families, recipes and subtleties of preparing dishes are passed down from generation to generation.

It’s better to create it at home or at the dacha on the weekend, especially at the moment, when everyone is waking up from hibernation and cold weather.

Subtleties of marinating

Before exploring specific recipes, let’s dive into the aspects that need to be taken into account in order for the dish to turn out delicious. For alcoholic marinade, it is not allowed to use duralumin utensils, since the alloy may enter into an oxidative process with alcohol.

The perfect option is a glass, plastic or clay container. You can also take an enamel pan, but keep in mind that it is difficult to clean red wine from it.

In general, you can take snow-white semi-sweet or dry wine; it is better to dilute it with water in a 1:1 ratio. As for meat, the neck, rump or entrecote are excellent for barbecue. But the ideal option would be to take different parts of the carcass; in this case, the kebab will not turn out very dry or, on the contrary, very greasy. The pieces are cut into 5x5 sizes for best marinating and frying.

Don't forget about seasonings. We definitely use the classic salt, dark ground pepper, peppercorns, and bay leaf. We also do not refuse special consistencies for barbecue. It’s great if these are Caucasian spices, because, as is clear, this dish can be prepared in the Caucasus.

And another secret - if you marinate in a well-sealed plastic bag, it will be easier to mix.

Shish kebab in red wine

For production you will need 2 kg of neck part or entrecote.

For the marinade you need the following products:

wine - 1 glass (you can take reddish semi-sweet brand “Isabella”);

salt, pepper, Caucasian barbecue spices - to taste.

The meat is cut into small pieces.

The onions are passed through a meat grinder or chopper.

Mix onion porridge, alcohol, spices and place meat in the marinade.

Mix everything thoroughly and leave for at least two hours.

This kebab comes out nicely fried thanks to onion gruel dissolved in reddish wine. It does not need to be cleaned from pieces when threading it on a skewer. You can thread zucchini and tomatoes, cut into pieces, between the meat, and serve the finished dish with lettuce and other herbs.

In addition to the recipe, watch the video for making juicy kebab in wine according to the Armenian recipe, source – It's Time to Eat!

Shish kebab in snow-white wine

For this recipe, we stock up on dry alcohol. So, we will need:

pork neck or rump - 2 kg;

onions - 5 pieces;

snow-white wine (dry) - 1.5-2 glasses and the same amount of water;

vegetable oil - 3 tablespoons;

ground dark pepper and peas, salt, bay leaf, barbecue seasonings - to taste.

The meat is cut into portions.

The onion should be cut into rings.

We take the dishes, place pieces of meat, seasonings, and onions in layers.

When all the layers are laid, pour oil, wine and water on top of the kebab. The meat must be one hundred percent immersed in liquid.

The composition should marinate for at least two hours, but it is better to leave it for 8-12 hours.

During marinating, the meat with onions and spices must be stirred from time to time, so the kebab will turn out to be the most fragrant and juicy. Do not skimp on pepper, bay leaf, and other spices. Make sure that the marinade is not peroxided, otherwise the meat will be hard.

The most delicious dish is the one prepared with love. A properly prepared kebab will not only provide taste pleasure, but will also leave pleasant memories of spending time in nature with loved ones.