How to marinate shish kebab in brine according to a recipe from the USSR
If you are tired of recipes for kebabs with spices, from which the natural taste of fried meat is almost not felt, then try this marinating method. Meat soaked in this brine can be cooked in just a couple of hours.
Brine ingredients:
- water – 1 l;
- salt – 1 tbsp;
- ground black pepper;
- bay leaf – 2 pcs.;
- allspice – 3 pcs.;
- vinegar – 2 tbsp;
- vegetable oil – 1 tbsp.
Shish kebab marinating process
The essence of marinating according to this recipe is to soak the meat in brine. The latter is prepared in such a volume that, when poured, it covers the existing meat. To make brine, you need to boil water. Add salt, peppers, bay leaves, and vinegar to it. If the meat has little fat, you can add a spoonful of vegetable oil.
While the brine cools to room temperature, you need to chop the meat and chop the onion into half rings.
It is laid out in a jar in layers. You need to alternate meat and onions.
Then everything is filled with brine. There is no need to pour in the pepper sediment at the bottom.
After 2 hours you can cook the kebab, but it is best to let it sit in the brine overnight.
