Kiwi contains substances that quickly soften the protein fibers of meat, making kebab incredibly tender. And the presence of fruit acid enhances the softening effect. There are many recipes for kiwi marinade for barbecue, but the basis is always fruit puree.

Pork Kiwi Marinade

Pork - the meat is quite soft and juicy. Therefore, skewers should be pickled for 30-40 minutes, but definitely no more than an hour and a half. Otherwise, the meat "spills" into individual fibers, becoming too soft.

Read also:barbecue marinade

To prepare a marinade with kiwi and mineral water, you will need the following set of products (per 1 kg of meat):

  • mineral water - 0.5 l;
  • Kiwi - 2 pcs.;
  • onions - 1 pc.;
  • salt and spices to taste.

The cooking process is very simple:

  1. Grate the kiwi or grind in a blender.
  2. Cut the onion into rings.
  3. Add mineral water, salt and spices.
  4. Pickle the meat by chopping it in portions.

Do not forget to try the marinade, because the mineral water has a salty flavor, and kiwi is sweet and sour. Already at the stage of harvesting, you can form the taste of the future barbecue, balancing with shades of marinade. To get European sauce, add oregano, rosemary and basil. For the Caucasian marinade with kiwi, pork skewers are suitable for garlic, pepper, zira, cumin and coriander.

Cooking Method for Beef

Beef skewers are usually the most difficult to prepare. The meat is lean, with a dense structure, weakly absorbs the aromas of marinade. However, kiwi works wonders here, the composition of this fruit is acceptable in the preparation of beef skewers.

 

Harvested meat should lie in a mixture of fruit puree and aromatic additives for 1 to 3 hours. During this time, the kebab will turn out to be tender in consistency, and will absorb the aromas and tastes of the marinade.Since beef has a rather bright taste, it is recommended to use spices not competing, but shading it.

For the marinade you will need:

  • puree from 2 kiwi fruits;
  • 2 onions;
  • a glass of drinking water;
  • salt to taste;
  • spices: bay leaf, allspice, tarragon.

Cooking:

  1. Cut one onion head into rings.
  2. Grind the second onion in a blender or grate.
  3. Mix the fruit and onion purees, add salt, spices and onion rings.
  4. Cut the meat into medium sized pieces, dip in the marinade and stir.

While frying the skewers, sprinkle with water or cover with foil on top. This will help preserve moisture in the meat to get a juicy and tender dish.

The easiest way is to cook beef skewers in an enclosed barbecue.

Chicken Kebab Recipe

Chicken meat, fried over an open fire, was loved by many. This is the most popular type of kebab. The chicken is tender and juicy, it’s easy to cook, it is almost impossible to spoil it. In addition, using different parts of the carcass and marinade, you can get an incredible variety of tastes.

The basic recipe for kiwi marinade for chicken kebab is as follows.

Products:

  • some ripe kiwi fruits;
  • a little lemon zest;
  • salt to taste;
  • spices (ready-made BBQ or curry sauces, spice mixtures or any set of them will do).

Cooking:

  1. Peel and chop the fruit.
  2. Add citrus zest (lime or lemon), salt.
  3. Add the barbecue sauce and curry to the marinade. Or mix a set of curry spices with mayonnaise and add this sauce to the marinade.
  4. For a more traditional kebab flavor, add salt, pepper, 1-2 chopped garlic cloves and a spoonful of yogurt (or mayonnaise sauce).
  5. If the marinade is too thick and with a "dense" taste, dilute it with drinking water.
  6. Pickle whole or portioned chicken. It is important not to overdo the meat in the sauce. Enough 15-30 minutes (up to an hour for a whole carcass).

In order for the barbecue to fry evenly, choose only wings or fillets of thighs and legs (this is red meat with the same thickness and density).

Lamb kiwi and kefir marinade

Lamb is considered ideal meat for barbecue. It has a pronounced slightly sweet taste, medium density and fat content.

 

The best for this type of kebab is a kiwi marinade in combination with kefir.

Lactic acid will slightly accelerate the "ripening" of meat on the one hand, and compensates for the natural sweetness of lamb and kiwi on the other.

Lamb kebab marinade is prepared according to the following recipe.

Structure:

  • 2-3 kiwi fruits;
  • 1-2 glasses of kefir;
  • onions - 2 heads;
  • 2 sweet peppers;
  • a bunch of herbs and spices to taste;
  • salt.

Cooking:

  1. Wipe the fruits in mashed potatoes in a convenient way.
  2. Pour in the kefir.
  3. Onion and bell pepper cut into rings.
  4. Add a mixture of fragrant peppers, salt, mix everything.
  5. Cut the meat into a barbecue, put it marinated for 1.5-2 hours.

For frying, pieces of lamb can be alternated on a skewer with vegetables from marinade, as well as with rings of tomatoes, zucchini and eggplant.

For fish kebab with kiwi

Shish kebab is an excellent alternative to the traditional meat counterpart. Charcoal-fried fish can turn out to be dry, with a mild taste. Therefore, for this type of barbecue marinade is simply a necessary addition.

Kiwi marinade "works" with fish in much the same way as with meat. The enzymes contained in the fruit change the structure of the animal protein, making the flesh softer. If with red “fleshy” fish this is a plus, then when cooking delicate white fish, it is important to know the measure.

The composition of the marinade for red fish:

  • 1 kiwi
  • 1 lemon
  • some salt;
  • a mixture of allspice, thyme, a little nutmeg, rosemary, basil.

The composition of the marinade for white fish:

  • half of the kiwi fruit;
  • 1 lemon
  • mustard, tarragon and a mixture of peppers;
  • a glass of drinking or mineral water.

Cooking method:

  1. For red fish, mix kiwi puree, lemon juice, a little salt, a mixture of allspice, fragrant herbs. You can use ready-made spice mixtures designed for frying fish. Pickle fish for no more than 15-20 minutes.
  2. For white fish, make the marinade less “strong”: mash half the kiwi fruit puree with lemon juice, add a little mustard, tarragon and a mixture of peppers. Marinade can be diluted with mineral water. Steaks of cod or other white fish should be greased with marinade before frying, without aging.

Cut the fish into equal pieces: steaks or fillets, then it will be cooked at the same time, there will be no overdried or raw portions. If the fish is small, it is delicious to fry whole. Inside the pre-cleaned and washed abdomen, lay the lemon slices and onion rings.

In food cooked on charcoal, there is no excess fat, all the natural value of the products is preserved. And the incredible aroma of barbecue can be obtained only in nature.

Related:More from the author: