Seasoning for pork kebab composition of spices. The best barbecue marinades (15 recipes)

The end result of cooking barbecue, its sharpness and juiciness, is more dependent on the sauce. Meat can be marinated in water, wine, cognac, kefir, mayonnaise or lemon juice. But literally in every recipe they use onions. It is generally accepted that the more onions, the better, the richer and tastier the kebab will be. Usually onions are put in a one-to-one ratio with meat. It is cut into large rings and put on a skewer.

Spice mix for barbecue

There are a huge number of spices for barbecue. Any spices or sauces you need to choose depending on what you will cook. If you take lamb, then ginger, cloves and rosemary are best suited for such a barbecue. They will not only enrich the taste of the kebab, but also make the unusual smell and taste of lamb less noticeable. If you use veal and pork for barbecue, sage, coriander and ginger are suitable as spices. It is they who are added to the true, real, “correct” Caucasian barbecue. Chicken and duck pair best with tarragon, and goose with caraway, nutmeg, and thyme. If you are cooking fish, be sure to put greens, ground coriander and allspice.

There is no single, universal set of spices suitable for any occasion, but there are certain ones that can be put in any of the kebabs. Among them are mustard, basil, laurel, anise and Italian herbs. Dry herbs can be used for marinade. Thread the taste of kebab can different types sauces. The number of their recipes is as large as the number of barbecue recipes. Can be cooked and garlic Sause, and tomato, and satsebeli, and tartare, and any other that you like.

Often, the composition of seasoning for barbecue includes spices, the smell of which can be called saturated. First, this different kinds peppers, dried herbs, horseradish, mustard, coriander, celery, marjoram, basil, thyme. It is recommended to slightly fry the mixture of spices for barbecue for more fragrant smell. When they begin to intensify their smell, they need to be removed from the fire and cooled, and then ground in a coffee grinder.

Today you can buy a wide variety of spices, and this is quite convenient, because you do not need to worry about correct proportions ingredients. But, over time, they lose their original taste, so it is recommended to buy seasonings in sealed packages or grind them just before adding them to the barbecue.

Seasonings not only improve the aroma and taste of the dish, but also promote digestive processes and increase appetite.

Pork shashlik - obligatory dish for the May holidays, especially at a picnic. For it, you will need to purchase or prepare seasoning yourself, you can take care of this in advance and store the seasoning in a dry, cool place in a container with a tight-fitting lid. It is better not to add greens to the seasoning, but ground garlic, ground paprika and a couple of pinches of red hot pepper will come in handy. Try not to use rosemary and thyme, as they will clog the whole taste of meat with their aroma - such spices are more appropriate for beef or lamb.

Compound

You will need for 1 kg of pork:

• 2 tbsp. l. dried garlic
• 1 tsp ground dried paprika
• 2-3 pinches of red hot pepper
• 1 tsp salt
• 0.5 tsp ground black pepper

Cooking

1. Pour dried garlic (you can also buy ground) into the chopper bowl.

2. Add ground paprika to the bowl - be sure to taste it, because it can be a little bitter. The spice should be sweet.

3. Add salt. You can use both iodized and Himalayan, etc.

4. Pour ground red hot peppers- just a couple of pinches, so that it emphasizes the taste of meat, but does not give strong bitterness. If children will eat barbecue, then do not add hot peppers.

5. Add the ground black pepper last. It is even better to use peppercorns, then the flavor of the seasoning will be brighter.

How much does barbecue seasoning cost (average price for 1 pack)?

Moscow and Moscow region

The birthplace of barbecue is the East: the Caucasus, Iraq, Iran, Lebanon ... But it is completely pointless to look for a specific country where this dish first appeared. Having learned how to make fire, even ancient people ate meat that was cooked on a fire with pleasure. Probably thanks to the oriental traditions of cooking meat, the barbecue turned out to be such a fragrant and juicy dish.

To date, it is customary to call shish kebab almost any meat that is advanced by heat treatment on charcoal. However, it is worth noting that barbecue is not just fried meat, but a real ritual that implies its own rules and prohibitions.

Ingredients for barbecue seasoning

An important role in addition to the meat itself is played by seasoning for barbecue. Thanks to such a fragrant addition, you can get a fragrant, gourmet meal, if not to say - cooking masterpiece. Although different nations use their secrets, professionals have long determined the main list and composition of seasonings for barbecue.

Most often, the seasoning for barbecue includes such spices and spices, the aroma of which can be called rich and spicy. First of all, these are all types of pepper (black, red, white), dried herbs, coriander, dried onions and garlic, mustard powder, horseradish. Seasoning for barbecue is not complete without basil, cloves, bay leaf, celery, marjoram and thyme.

Seasonings for barbecue significantly improve the taste and aroma of the cooked dish. In addition, they increase appetite and promote digestion. And they are great at fighting harmful bacteria in the body. In general, eating barbecue seasoning in moderation is definitely beneficial for health.

Seasoning for barbecue today can be purchased everywhere. However, in an open package, the components gradually lose their taste qualities, therefore, it is best to buy seasoning for barbecue either in an airtight pack (in ground form) or grind the spices immediately before cooking, if they are presented in a whole form.

In order for the spices and spices in the kebab seasoning to become even more fragrant, it is recommended to fry them before adding them to the meat. As soon as an ever-increasing pleasant smell begins to emanate from them, you need to remove them from the pan and, after cooling a little, grind them with a mortar or coffee grinder.

Today on sale you can find a variety of mixtures of seasonings for barbecue, which is undoubtedly very convenient, since there is no need to think about what exactly and in what proportions to mix. However, buying ready-made mixtures or independently selecting and experimenting with barbecue seasoning is a personal matter.

Calorie seasoning for barbecue 161 kcal

The energy value of seasoning for barbecue (The ratio of proteins, fats, carbohydrates - bzhu).

In summer, the aroma of barbecue literally haunts us on every street. And for the next working week, we dream only about him - about a fragrant barbecue.

At home, dishes - in Asian countries for barbecue used a wide variety of seasoning for barbecue. Most often as spices for barbecue basil, cumin, coriander, garlic and black pepper are used. There are many variations, because, and recipes barbecue, of course, dozens. At the end of this article, I will offer you my recipe. seasonings for barbecue. You can also download "tested" books on barbecue cooking.

Real proper kebab simply unthinkable without basil. This tart herb traditionally gives the dish a special, unique aroma and a slight sour taste. Basil is used in the preparation of barbecue from almost all types of meat. The same can be said about everyone's favorite spicy garlic.

In the Caucasus, shish kebab is very popular, served with a lot of chopped parsley. This wonderful herb contributes to the easy digestion of such a heavy product as fried meat. I think it makes sense to heed such advice from long-lived highlanders.

For barbecue from lamb, rosemary is most often used. Spicy rosemary very successfully complements and slightly muffles unusual taste this meat. Lamb goes well with spicy ginger and spicy cloves.

For barbecue fragrant sage, coriander and all the same ground ginger are widely used from veal and pork in Asian countries. In combination, these seasonings for barbecue give the meat a unique flavor.

For proper kebab from chicken or duck meat, tarragon grass is perfect. As spices for barbecue goose and duck are also incredibly good cumin, thyme and nutmeg. Goose meat and allspice Jamaican pepper are very friendly.

Especially bright taste fish kebab becomes if you add parsley and ground coriander to it. Again, it would be appropriate to add allspice Jamaican pepper.

In India, meat cooked on skewers is invariably added with an exotic blend of garam masala. Now it is not so difficult to find it in our stores.

Universal seasoning for barbecue:

1 tsp zira

1/2 tsp mustard seeds

1 tbsp basil

1/4 tsp ground black pepper

1/6 ground red pepper

1/2 tsp ground coriander

1 tsp minced garlic

Shashlik is very popular and tasty dish. It can be created from different meat. There are also differences in culinary processes. And depending on these factors, one or another seasoning is selected for it.

Choice specifics

Seasoning for barbecue should be chosen wisely.

It is important to comply with the following criteria:

• The purchase of spices for seasonings should take place in reliable outlets. No bulk purchases. Their packaging must be sealed. So the probability of the absence of dyes, flavor enhancers and other unnecessary elements in them is high.
• The aroma of whole seasonings is stronger than that of ground counterparts. When the ingredients are crushed, esters rapidly evaporate from them. It is better to buy ready-made options and grind them yourself. You can use a technique for this, for example, a blender.
• Richer taste and only the freshest spices have a stronger aroma. Many whole spices are good for 4 years, and ground spices are good for 2 years. It is recommended to buy seasonings created a maximum of six months ago.
• Hermetic packaging is used to store spices, which do not allow loss of aroma. The best option - glass jar with a tightly screwed lid.

Spices for barbecue have different properties. Some open gradually, need thermal exposure. They can be used to create a marinade. Others are rapidly losing their qualities. It is logical to use them in seasonings for an already created barbecue. Basically, these are different spicy herbs.

Everywhere there should be a norm. And too many spices with powerful taste properties and flavor should not be placed in the same dish.

The choice of spices for all seasonings is determined by the type of meat.

If the basis of the barbecue is pork

If a pork dish is planned, then it is reasonable to apply all variations of pepper to this type of barbecue.

If the barbecue is cooked on coals, the following options will not interfere:

• juniper (berries only)
• caraway,
• marjoram,
• thyme.

The first two options from the list give the dish a special flavor. In the last two, the aroma appears gradually.

If you want meat with yellowish undertones and pleasant sourness, add curry or turmeric in very small doses.

If you want a culinary masterpiece with a more delicate flavor, use sage. It must be added at the end of frying. It is permissible to use it for seasoning served to an already created barbecue. Good for these purposes and coriander.

Perfectly enhances the taste of fried food pork meat garlic, but only in modest proportions. Even during frying, ginger and nutmeg should be added to it.

Another good option is horseradish root. But only cooked meat is seasoned with them. The most successful of the sauces based on it is Horseradish. Its ingredients are also garlic and tomatoes.

If the base is lamb

Lamb has a specific smell. And the main requirement for seasonings for it is to neutralize or improve this smell.

The best in this regard are spicy herbs:

• rosemary,
• parsley,
• dill,
• thyme,
• mint.

They are immediately added to the marinade. Can you season them ready meals.

If the lamb is grilled on coals, it can be given an exquisite aroma with the help of dried barberry fruits, lemon or orange zest. Often, a few drops of the juice of these citrus fruits drip directly into the marinade.

To overcome a specific smell, you can use a combination of such spices: garlic + rosemary + almonds

The classics for such a kebab are turmeric, grain-type mustard and coriander.

It is also worth paying attention to suneli hops in tandem with adjika.

This mixture is also effective: cloves + ginger + rosemary. They do not lose their aroma even when exposed to high temperatures for a long time.

If the base is beef

This meat is tough. It needs seasonings that soften it and emphasize its taste. Here the leader is ginger. It gives the meat freshness and has a less original taste. Grain mustard is also suitable for this task.

You can also make a tandem of ginger and tarragon (tarragon). This refreshes the taste and aroma of the barbecue. It is only important to use such a duet in moderation.

The taste of roasted beef is amazing and without any additives. And many gourmets believe that spices spoil it. Only options with a more subtle taste are suitable. The best variation in this regard is a combination of black and allspice. Sauce is created on their basis.

It’s good to complement curry marinade, suneli hops or paprika. But you do not need to pour them out in handfuls.

Provencal herbs are suitable for giving beef a subtle unique taste.

If the base is chicken

shish kebab from chicken meat Pairs well with the following seasonings:

• cinnamon,
• turmeric,
• orange peel.

Liquid curry can be added to the cooked dish. Dry curry is good for a marinade.

Cardamom and savory can be added to the combination of these seasonings. Thanks to them, chicken skewers acquire freshness and piquancy.

The following sauces are considered classics here:

• orange,
• ginger,
• their combination.

Coriander in action with garlic, cardamom and turmeric perfectly complements the aroma and taste characteristics of such a kebab.

When barbecued over charcoal, garlic gives it a delicious flavor.

You can make a sauce for this dish from dried and fresh herbs. You can use dill, parsley, basil or rosemary.

Often this kebab is seasoned with ground paprika.

You can create a composition from such components: thyme, nutmeg and tarragon. It perfectly sets off the aroma and taste characteristics of chicken skewers. It is also suitable for marinade.

What dried spices should be used for such a kebab? In this aspect, optimal:

• powders: from garlic and ginger,
• greens,
• horseradish.

Do-it-yourself seasonings are tastier and healthier compared to store-bought counterparts. Thanks to them, you can achieve unique tastes and aromas.

Although some commercial seasonings also deserve attention. About them and will be discussed further.

Seasoning Knorr

What is the best seasoning from the store to use for chicken skewers? The answer of experts is Knorr.

Although it contains flavorings, it is still very much appreciated. The reasons:

• Allows you to give the product a chic taste.
• It has a very short pickling interval.

Even if you marinate the chicken for 20-30 minutes, you get a very tasty dish.

About "Magic Tree"

Seasoning "Magic Tree" in the Soviet years, it was considered a rarity. She was brought from the south and the Caucasus. It was difficult to get it, but nevertheless it was very popular. It has not lost its popularity to this day.

Her virtues:

• Absolute naturalness. Thanks to her, any dish gets an elegant taste. It can become tender, spicy or stinging.
• Versatility. This is a great combination with any meat, vegetables and grains. Ideal for first and second courses.
• Often the manufacturer on the packaging suggests interesting recipe.
• The shelf life of the package is 2 years.
• The presence of the EAC mark. This is a guarantee of food safety.

This seasoning can be added to marinades, and to already cooked kebabs.

At home, it is often seasoned minced meat. It is also important to follow the rules here. Do not put more than 5 grams per serving.

Caucasian question

It's no secret that in the Caucasus kebabs are cooked with a special passion. And in any Caucasian kebab shop they try to give their kebabs the most refined taste. For this there is own unique recipe, as well as additional options - these are seasonings and sauces.

Further, for example, the Armenian recipe for barbecue sauce is proposed.

This sauce is formed from the following components:

• Tomato paste. One bank required.
• One bunch of coriander.
• Glass of water.
• Bunch of basil.
• Head of garlic.
• 50-60 grams of onions.
• A teaspoon of salt.
• A handful of black pepper (ground).

Action algorithm:

1. Tomato paste is diluted with water. Put on medium fire. You have to wait for it to boil.
2. Finely chopped onion, garlic, basil, coriander are added to this composition.
3. The resulting mixture is boiled for 5 minutes. Then it is removed from the fire.
4. When it cools completely, the sauce is ready.

From chicory

Chicory seasoning is considered more natural when compared with other store counterparts. Although it also contains dyes and enhancers.

Her virtues:

• Rich Spectrum herbs. This enriches the aroma of the barbecue.
• Does not burn during frying.
• Adds to the dish original taste.
• Versatility. It is suitable for barbecues prepared on the street and in nature, and for home-cooked dishes.

It must be used carefully. It has both salt and pepper in it. The slightest mistake, and your dish will be oversalted.

It also has a special pepper. It's ground chili. Thanks to him, the barbecue becomes more spicy and exotic in taste.

You also need to consider the presence of garlic in this seasoning. After all, this complicates the pickling of almost all kebabs, except for the pork option. And it is also better to pickle it in lemon sauce.

Chicory is ideal for cooking vegetable kebabs. Perfectly goes with baked pollock with tomatoes. Pairs well with rice and lamb ribs.

You need to use the seasoning all at once, the whole pack. Since during storage it absorbs external odors and moisturizes.