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A rare picnic menu for the May holidays does without meat and kebabs.

If you have planned a dinner, a feast with guests or a trip to nature, and what you bought turned out to be tough - it does not matter. Heed the advice tochka.net and try using a meat marinade based on exotic kiwi fruits. You will get a quick, tasty, tender and fragrant dish for pinkik in nature.

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

Pork - the meat is quite soft and juicy. Therefore, the barbecue should be marinated for 30-40 minutes, but definitely not more than an hour and a half. Otherwise, the meat will “spread” into individual fibers, becoming too soft.

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.;
• onion - 1 pc.;
• salt and spices - to taste.

The cooking process is very simple:

1. Grate kiwi fruit or chop in a blender.
2. Onion cut into rings.
3. Add mineral water, salt and spices.
4. Marinate the meat by cutting it into portions.

Do not forget to try the marinade, because 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 the shades of the marinade. For a European sauce, add oregano, rosemary and basil. Garlic, pepper, zira, cumin and coriander are suitable for the Caucasian marinade with kiwi for pork barbecue.

Cooking method for beef

Beef skewers are usually the most difficult to prepare. The meat is lean, with a dense structure, weakly absorbs the flavors of the marinade. However, kiwi works wonders here too, 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 from 1 to 3 hours. During this time, the kebab will turn out to be tender in texture, and will absorb the aromas and tastes of the marinade. Since beef has a rather bright taste, it is recommended to use spices that do not compete, but set it off.

For the marinade you will need:

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

Cooking:

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

During frying, sprinkle the kebab with water or cover with foil on top. This will help keep the moisture in the meat for a juicy and tender dish.

The easiest way is to cook beef skewers in indoor barbecues.

Recipe for chicken skewers

Chicken meat, fried over an open fire, was loved by many. This is the most popular type of barbecue. The chicken is tender and juicy, it is 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 flavors.

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

Products:

• several ripe kiwi fruits;
• a little lemon zest;
• salt to taste;
• spices (ready-made BBQ or curry sauces, spice mixes or an arbitrary set of them are suitable).

Cooking:

1. Peel and chop fruits.
2. Add citrus zest (lime or lemon), salt.
3. Add barbecue sauce, 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 barbecue flavor, add salt, pepper, 1-2 minced garlic cloves, and a tablespoon of yogurt (or mayonnaise sauce).
5. If the marinade is too thick and with a “dense” taste, dilute it with drinking water.
6. Marinate the chicken whole or in portions. It is important not to overcook the meat in the sauce. 15-30 minutes are enough (up to an hour for a whole carcass).

In order for the kebab to cook evenly, choose only wings or fillets of thighs and drumsticks (these are red meats with the same thickness and density).

Marinade with kiwi and kefir for lamb

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

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

Lactic acid will slightly speed up the “ripening” of meat on the one hand, and compensate for the natural sweetness of lamb and kiwi on the other.

Marinade for lamb skewers is prepared according to the following recipe.

Compound:

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

Cooking:

1. Wipe the fruits in a puree in a convenient way.
2. Pour in kefir.
3. Cut the onion and bell pepper into rings.
4. Add a mixture of aromatic peppers, salt, mix everything.
5. Cut the meat into barbecue, put it to marinate for 1.5-2 hours.

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

For fish kebab with kiwi

Fish kebab is an excellent alternative to the traditional meat counterpart. Fish fried on coals can turn out dry, with a dull 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. Enzymes contained in fruits change the structure of animal protein, making the pulp softer. If this is a plus with red “fleshy” fish, then when cooking delicate white fish, it is important to know when to stop.

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 a 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, aromatic herbs. You can use ready-made spice mixtures intended for frying fish. Marinate the fish for no more than 15-20 minutes.
2. For white fish, make the marinade less “strong”: mix mashed potatoes from half a kiwi fruit with lemon juice, add a little mustard, tarragon and a mixture of peppers. The marinade can be diluted with mineral water. Cod steaks or other white fish are best marinated before frying, without aging.

Cut the fish into equal pieces: steaks or fillets, then it will cook at the same time, there will be no overdried or raw portions. If the fish is small, it is delicious to fry it 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 only be obtained in nature.

It’s still cold, it’s still far from picnics and barbecues in nature, but you can still work out and choose a delicious marinade for meat, marinate the meat, bake it in the oven and here it is ... a picnic on the couch! So I suggest you try to cook pork marinated in kiwi pulp. Kiwi marinade has such a beneficial effect on meat that it is ready for cooking in half an hour. The kiwi marinade is really wonderful, the pork comes out very juicy and soft. But it would be nice to serve sauce with baked meat. And here kiwi comes to the rescue again, from which we will prepare a delicious, moderately spicy sauce - salsa.

Cooking time: about 1.5 hours.
For 5 servings

Ingredients:
pork fillet - 0.5 kg
kiwi large - 1 piece
salt - to taste
black pepper - to taste
for salsa:
kiwi large - 1 piece
garlic - 2-3 cloves
red hot pepper - ½ piece
medium red onion - 1 piece
vegetable oil - 2 tablespoons
orange vinegar - 1 teaspoon
salt - to taste
black pepper - to taste

Cooking:
Cut the pork flesh into portions. Wash, dry and put in a deep cup.


Kiwi, preferably ripe, but not overripe, wash and peel.


Directly with your hands, mash the peeled kiwi into chopped pieces of pork. If you still get a hard kiwi, then just cut it into small pieces. Add salt to taste and season with black pepper. Mix everything well. Leave the meat to marinate for 30 minutes.


Put the pieces of pork marinated in kiwi on a wire rack with a tray. It is very convenient to bake meat on a grill with a tray, since the excess juice that stands out from the meat flows into the tray and the meat is well browned, it does not get wet in this juice. Bake the meat in an oven preheated to 180 degrees until golden brown, it will take about 30 minutes, but be guided by the performance of your oven.


While the meat is baking, you can prepare the kiwi salsa. Kiwi wash and peel. Overripe, very soft kiwi is not suitable for salsa. Peeled kiwi cut into small pieces and put in a cup. There also add peeled and finely chopped red onion and garlic, chopped red bitter pepper. Pour vegetable oil into another cup, add orange vinegar, salt and black pepper, beat it all well with a fork until the salt dissolves. Then add this dressing to the ingredients prepared for salsa, mix everything well. Kiwi salsa is ready.


While the kiwi salsa was cooking, the kiwi marinated pork was already baked and browned. Take the pork out of the oven.


Put on a dish a portioned piece of pork marinated in kiwi and baked in the oven, and also salsa from kiwi.
A few tips:
orange vinegar can be replaced with wine or apple cider vinegar;
you can serve boiled potatoes or boiled rice as a side dish.


Bon appetit!

If you deviate from traditional and other available acidic liquids, then you can significantly diversify your menu for outdoor recreation.

With the appearance of a small green exotic on our shelves, pork and kiwi skewers have become a favorite for many connoisseurs of charcoal-fried pork meat.

If you puree it, then in just a couple of hours, and under certain conditions even less, it will make even tough meat soft and tender.

Marinade with kiwi for pork does not add flavor to the meat at all, but softens it very much due to the content of the actinidin enzyme, which breaks down proteins and promotes the digestion of food. The same enzyme is also found in.

Kebab in kiwi is one of the most delicious pork kebabs. Checked!

The main thing is not to marinate chopped meat pieces in it for more than 2 hours, otherwise the structure of the meat may spread into fibers.

If you didn’t have time to marinate the kebab in advance, but you don’t want to buy a store-bought one, then this quick recipe will come in handy. Pork is perfect for quick pickling. It absorbs the marinade well and becomes soft pretty quickly.

Ingredients:

• 1 kg pork neck
• 2 kiwi
• 2 onions
• Salt pepper

How to marinate meat skewers with kiwi

1. Cut the meat into medium pieces so that it is convenient to put them on the skewers.

2. Kiwi wash, peel and mash into puree.

3. Cut the onion into rings.

4. Mix the meat, kiwi and onion with your hands. Salt and pepper.

5. Press down with a load and leave for 30-40 minutes.

You can fry pork in kiwi, as you usually fry shish kebab.

Pork skewers with kiwi and lemon

This gourmet kiwi kebab is prepared in a European manner even without onions.

Products:

• pork neck - 1 kg
• kiwi - 1 pc.
• lemon - 1 pc.
• sprigs of thyme - 3 pcs.
• pepper mixture - 1/2 teaspoon
• salt to taste

How to soak meat in kiwi

1. Cut the pork meat into 3x4 cm pieces. Add salt and pepper to the meat to taste.

2. Cut the lemon in half, squeeze out the juice, cut the rest and send everything to the pork.

3. Grind kiwi in a blender or grate. Kiwi should be added to the barbecue last, along with thyme. Stir and leave for 1-1.5 hours.

When frying meat, throw a lemon from the marinade into the coals - it will give a pleasant touch to the barbecue.

Pork skewers with kiwi marinade

Using this marinade for barbecue with kiwi, we get the most tender and delicious meat. The method is not very common.

Ingredients:

• 1 kg pork
• 1 kiwi
• 1 bulb
• 1 lemon
• ground black pepper
• paprika
• chopped cilantro

Kiwi barbecue recipe

1. Cut the pork, salt, add spices and herbs, salt.

2. Chop the onion in a blender.

3. Peel the lemon from the skin, cut into pieces and also chop into gruel, mix with onions.

4. Pour the pork with this mixture, mix well. Leave until morning in the refrigerator.

5. An hour before frying, add kiwi puree to the meat and mix. We fry.

If you like meat dishes cooked on charcoal, recipes for soaking kiwi skewers will come in handy. Be sure to try!