Onion, kefir, martini: the chef shared three barbecue marinade recipes

It is hard to imagine the May holidays without a trip to nature and the aroma of barbecue. Chef Alexander Ryaguzov shared three recipes for marinades that can give meat or fish original flavors:

With onions and vinegar

This is a classic marinade for meat or poultry barbecue. For marinating 1 kg of meat, we take 300 ml of water, 150 ml of 9% vinegar, 200 g of onion, salt, pepper.

We clean and cut the onion in any way. In a glass, mix vinegar with water. Salt, pepper the meat, pour the onion to it and knead it all with your hands. Pour the mashed meat with vinegar solution, cover and leave to marinate for three hours. The dish, traditional for the first days of May, will remain juicy and soft.

With kefir

For 1 kg of meat you will need 700 ml of kefir, 30 g of spicy mustard, 90 ml of soy sauce, 1 bell pepper, 0.5 tsp. black pepper and twice as much lemon peel, salt. Mix mustard, soy sauce, lemon zest, pepper. Add kefir, salt and mix again. We cut the pepper into cubes, send it to a container, where we pour in the previously prepared mixture. Let it brew for half an hour, then put the meat into this blank. Place in refrigerator.

If you plan to cook poultry or rabbit meat on fire, then the meat should be in this marinade for 4 hours. For other types of meat, two more hours should be added.

With martini

Very good for fish skewers. You will need fish fillet - 2 kg; martini - 0.2 l; garlic - 1 head; onion - 1 kg; dried dill - 1 tbsp. l.; a couple of lemons; fresh cilantro - 100 g; salt and seasoning for fish - to taste.

Mix chopped garlic, herbs, spices. Rub the fish with this fragrant mixture. After 15 minutes, cut the fillet into small portions, onion rings, and then combine. Pour lemon juice into the martini, send this liquid to our fillet and let it brew for half an hour. Bon appetit!