The most delicious marinades for barbeque

Good steak or freshly caught fish are worthy to go to the barbecue grill proud and lonely. As the great chef Auguste Escoffier, "details interfere with perfection." The issue is that the perfect products fall into our hands often. Slightly less worthy can not do without the suite: bright pickle converts to King BBQ every piece of meat.

Nostalgic marinade for barbecue: onion-acetic

This classic simple marinade vinegar is well softens tough meat fibers and gives it tenderness.

Servings: 3-4 kg of meat. Preparation: 720 min.

You will need:

150 ml of vinegar (6%);

sugar, 70 g;

bay leaf pieces 2-3 .;

carbonated mineral water 1, 5 l;

1 kg of onion;

vegetable oil 150 ml;

salt;

pepper.

Cooking process:

1. Onion peel and cut into large half rings or strips. Well remember his hands to stand out juice. For the onions, add the vinegar, salt, pepper, sugar and bay leaf. Mix thoroughly to dissolve the sugar.

2. Add water and mineral oil. Stir.

Balkan marinade for barbecue: yogurt, cilantro and peppers

Marinade for shish kebabs with yoghurt, coriander and paprika makes the meat especially tender and delicate.

Serves: 2 kg of meat. Preparation: 180 min.

You will need:

red pepper 3 pieces. large sweet;

coriander 150 g (high beam);

600 g of natural yogurt;

juice of 1/2 lemon;

salt.

Cooking process:

1. Pre-fry the peppers whole on a hot grill until black, then get a flavor of the marinade haze.

2. Clean the peppers from seeds and chop into large cubes or strips.

3. Coarsely chop the cilantro and mix with yogurt, add lemon juice, salt and chopped peppers. Stir.

Provencal marinade for barbecue: Herb

The bright notes of Provencal herbs assisted by the natural taste of the meat, but do not interrupt it.

Servings: 2-3 kg of meat. Preparation: 180 min.

You will need:

500 ml olive oil extra virgin;

vegetable oil 500 ml refined;

juice of 1/2 lemon;

a small bunch of thyme;

3-4 sprigs of rosemary;

Sage 2 branches;

5-6 cloves of garlic;

Coarsely ground black pepper.

Cooking process:

1. Mix the olive oil and sunflower oil. Add the lemon juice, pepper Coarsely, sprigs of greenery.

2. Crush the flat side of a knife and add garlic to the marinade. Stir.

Mediterranean marinade for barbecue: with tomatoes and basil

A sharp and crisp, this marinade ennoble not too expressive of the nature of the meat and fish.

Servings: 2-3 kg of meat. Preparation: 360 min.

You will need:

tomatoes into 1 liter brine and chopped pureed;

juice of 1 lemon;

sugar, 70 g;

1 tablespoon capers. l .;

5 garlic cloves;

100 g of basil;

100 ml olive oil extra virgin;

salt;

pepper.

Cooking process:

1. Tomato mass mix with sugar and capers.

2. Garlic crush the flat side of the knife and chop coarsely, add the marinade. Big hands to tear the basil leaves and add to the marinade with olive oil, salt and pepper. Stir.

Exotic marinade for barbecue: with sour cream and orange juice

Unobtrusive but powerful flavor and citrus acidity.

Servings: 2-3 kg of meat. Preparation: 360 min.

You will need:

orange 1 pcs .;

garlic 2 tbsp. l. powder;

basil 2 h. L. Dried sweet;

cardamom 1 hour. l. ground; 600 g of cream (30%);

300 g of mayonnaise;

salt;

pepper.

Cooking process:

1. Finely grate the zest of an orange, squeeze the juice from it and mix with dried garlic, basil, cardamom.

2. Add salt, pepper, sour cream and mayonnaise. Mix well.

Florence marinade for barbecue: with lemon and rosemary

Lemon sweeter than vinegar. He softens the hard fibers, leaving the product personality.

Servings: 2-3 kg of meat. Preparation: 180 min.

You will need:

Lemon 2-3 pcs;

garlic 1 head;

a small bunch of rosemary;

a small bunch of tarragon;

300 ml olive oil extra virgin;

vegetable oil 700 ml Refined any;

Coarsely ground black pepper.

Cooking process:

1. Lemons coarsely chop and mix with coarsely chopped garlic, rosemary and tarragon leaves.

2. Good mash all hands, pour olive oil and refined vegetable oil, add Coarsely ground black pepper. Stir.

Spicy: honey-mustard marinade for kebabs

This sauce will make your barbecue a spicy and piquant.

Serves: 1 kg of meat. Preparation: 120 min.

You will need:

a small bunch of tarragon;

water 100 ml;

honey 150 g of liquid;

mustard 150 ml with granules;

Dijon Mustard 200 ml;

vegetable oil 300 ml;

salt;

pepper.

Cooking process:

1. Coarsely chop tarragon, add water, honey, mustard, and two types of vegetable oil.

2. Add salt, pepper and mix well.

Marinade for barbecue in the style of fusion: with lemongrass white wine

aromatic blend of European and Asian traditions.

You will need:

shallots 200 g;

water 100 ml;

200 ml of white wine powder;

4 stalks lemon grass; pepper 2 h. L. peas;

salt.

Cooking process:

1. Peel the shallots and chop coarsely. For the onions, add water, wine, salt, coarsely chopped lemongrass.

2. In a mortar grind of white pepper and add it to the marinade. Stir.

Japanese barbecue marinade: soy sauce and ginger

Thoroughbred Asian taste.

Servings: 2-3 kg of meat. Preparation: 180 min.

You will need:

200 ml of soy sauce;

teriyaki sauce 200 ml;

Lime 2 pcs .;

chilli 1-2 pcs. (optional);

a small bunch of cilantro;

100 g of fresh ginger;

50 ml of sesame oil.

Cooking process:

1. Mix the soy sauce with teriyaki sauce. Lime, cut in half and squeeze juice into the sauce mixture. Coarsely chop the cilantro and, if using, chilies and add to the marinade. There also throw grated or finely chopped ginger.

2. Pour in the marinade sesame oil and mix well.