Shish kebab is a very popular and delicious dish that came to us from oriental cuisine. The traditional meat for cooking is lamb. However, pork, beef, poultry can be used. Properly cooked meat turns out to be juicy, soft and surprisingly fragrant, and a bouquet of seasoning for barbecue here plays a major role.

It is important to choose the right seasonings that emphasize the taste, give the dish a delicate aroma.

Cooking seasonings for barbecue

You can cook seasoning for barbecue yourself. For this, spices and spices are selected that are combined with a certain type of meat. The composition of spices also depends on tastes and preferences.

The most popular types of spices for cooking barbecue are:

  • black and red pepper;
  • basil;
  • fresh barberry;
  • coriander;
  • turmeric;
  • paprika;
  • greenery;
  • salt and sugar.

With the amount of spices you should know the measure. Exceeding the norm, they will clog the taste of the main component - meat.

Recommended serving per 1 kilogram of meat - 2 tablespoons of seasoning.

Universal seasoning for meat

In modern stores there is a wide range of different compositions for barbecue.

But it’s better to cook your own seasoning at home using the most versatile products:

  • onion - the main ingredient for meat, the juice of which gives the dish juiciness and softness;
  • pepper can be any: black, red, burning, chili;
  • garlic gives a unique aroma;
  • cumin - ideal seasoning for barbecue, only add it should be at the very beginning;
  • basil in any form is combined with all types of meat.

For barbecue, it is advisable to use freshly ground spices.All dried seasonings tend to lose their palatability over time. If you heat them in a pan for 5-10 minutes, the bright aroma will return.

Homemade seasoning from vegetables and herbs

Many housewives harvest dried homemade seasoning from vegetables and herbs for the winter. You can add it to various dishes, including barbecue. If desired, the composition can be supplemented with new ingredients.

You will need:

  • onion;
  • carrot;
  • parsley and dill;
  • peppercorns;
  • salt.

The number of staff is not specified, it all depends on personal preferences and capabilities.

Step-by-step instruction:

  1. Peel the carrots and onions. Then cut them into thin rings about 3 mm thick.
  2. Separate greens from the stems, wash and dry thoroughly.
  3. Lay vegetables and greens in trays in one layer, loosen without tamping, and leave to dry in a ventilated place, without access to sunlight. The period of preparation of raw materials depends on air humidity. In wet, cold weather, they use artificial electric drying - the process will be faster.
  4. After drying, place the vegetables in a blender, add salt and pepper, chop everything.
  5. Seasoning in glass sealed jars. Pre-sterilize and dry them. Choose a dark place. Marker set the year and month of manufacture.

With proper harvesting, seasoning can be stored for a whole year.

The composition of spices for pork

Pork barbecue seasonings consist of various spices and spices. All types of pepper will do. White and black pepper is suitable for young meat, for spice use the red component. Paprika will give a delicate aroma and cover the meat with a golden brown. Sometimes marjoram, rosemary and coriander are added to give a delicate pleasant aroma. Garlic and horseradish go well with pork.

You will need:

  • pork - 1 kg;
  • dried garlic - 2 tbsp. l .;
  • ground paprika - 1 tsp;
  • red pepper - a pinch;
  • ground black pepper - 0.5 tsp;
  • salt –1 tsp

Step-by-step instruction:

  1. Pour dried garlic into a blender bowl.
  2. Add ground paprika and salt.
  3. Sprinkle ground red, black pepper. You can add a few peas of black pepper to give a bright flavor.
  4. Grind the spices for 2-3 minutes.
  5. If the seasoning will not be used immediately, pour it into a clean container and tightly close. Shake from time to time.

Tip. Do not immediately open the lid of the blender, wait until small particles sink to the bottom and the walls of the container. Allergy sufferers are especially careful about this.

Zira for lamb

You need to know what seasonings are suitable for lamb shish kebab. The meat is sufficient fat, so the right combination of spices will help to digest it. For the dish, the main spices are suitable: bay leaf, dried garlic, herbs, salt and various types of pepper. But the most combining seasoning is zira. A spice resembling caraway, but with a richer and more spicy taste, is very useful for the human body.

An ideal barbecue marinade can be prepared at home.

You will need:

  • lamb - 1 kg;
  • extra virgin olive oil - 5 tbsp. l .;
  • zira - 1 tsp;
  • garlic - 5 cloves;
  • half a lemon;
  • spices to taste.

Step-by-step instruction:

  1. Zira should be whole. Rub it in a mortar before cooking.
  2. Sell ​​garlic through a press.
  3. In a bowl mix zira, garlic, add olive oil.
  4. Squeeze lemon juice, spices and mix thoroughly.
  5. Coat the mutton slices with the mixture and leave to marinate for 24 hours.

Thanks to zira and lemon juice, the marinade removes the characteristic smell of lamb, and the meat is very soft and juicy.

Curry and turmeric for chicken kebab

Chicken meat with curry is a classic combination that gives a soft creamy spicy flavor to the dish. And turmeric gives meat a light golden color and the aroma of spices. For chicken kebab, it is traditionally customary to use these spices for a rich taste and color.

You will need:

  • chicken - 1 kg;
  • kefir - 150 g;
  • zira - 1 tsp;
  • turmeric - 1 tsp;
  • curry - 1 tsp;
  • coriander - 1 tsp;
  • butter - 50 g;
  • half a lemon.

Step-by-step instruction:

  1. Cut the chicken into pieces.
  2. Mix turmeric, zira, curry, salt and coriander and grind well.
  3. Pour kefir into a separate bowl, add spices and salt to it. Put chicken pieces there and mix thoroughly.

Pickle should be no more than 5 hours. If you overexpose the meat in the marinade, kefir in consistency and taste will resemble cotton wool.

Components can be combined and changed depending on the meat and preferences. Each variety of the main ingredient is combined with certain spices perfectly. The most important thing in cooking seasonings is not to overdo it with their quantity, otherwise they will clog the taste and smell of meat.

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