Now, perhaps, it is easier to buy a well-packed bucket of shish kebab in the store and not bother with spoons and bowls, but home-made shish kebab is tastier, and you always know what kind of meat it is made of.

General information:
– beef and lamb are cut into small cubes, pork can be cut into large enough, it takes the marinade well;
– lamb is the most difficult to cook, it has a specific smell. It is difficult to choose good meat and marinate it so that it tastes good;
– onions and herbs for the marinade should be slightly mashed with your hands so that all this gives juice;
– meat is marinated in enameled, glass or ceramic dishes;
– when the layers of meat are laid, cover them with a plate on top and put a load (you can put a jar of water);

1. Kebab in kefir
For a pound of pork, you will need about a liter of kefir, onion, salt, pepper, cilantro – to taste.
Put a layer of meat, onions, cilantro in the dishes, salt, pepper, pour kefir. Then again a layer of meat, a layer of onions and so on. Marinate overnight in a cold place.
The meat should turn out to be very tender, so this cooking method is very suitable if children go with you to nature.

2. Skewers marinated in lemon and regan (basil)
Basil and regan are two names for the same fragrant herb, which is great for making salads and marinating kebabs, although not everyone likes its sharp taste and smell.
You will need: tenderloin, a lot of lemons (about one lemon per kilogram of meat), a lot of basil, onions, salt, pepper.
A layer of meat, a layer of onion, a layer of basil is laid out in a pan, all this is salted and peppered. We take one lemon, squeeze the juice out of it, and also throw the lemon itself into the meat. Then the next layer: meat, onion, basil, lemon. We put it in the refrigerator for 8 hours. If you store such meat for more than a day, the kebab will have a pronounced lemon flavor, which not everyone will like.

3. Shish kebab in tomato juice
Meat, onion, salt, pepper, tomato juice (in such quantity to lightly cover the meat).
Put meat and onion in a saucepan, salt and pepper. We mix everything with our hands, pour it with tomato juice, put a load on top and send it to the refrigerator for 6-8 hours.

4. Pork in white wine
Tenderloin, onion, salt, pepper, dry white wine (the cheaper the better).
We put all the products in a saucepan, mix thoroughly with our hands, pour wine (half a glass per 1 kilogram of meat). We put under the load in the refrigerator for 4 hours.

5. Beef in red wine
Tenderloin, onion, salt, ground red pepper, garlic, dry red wine.
Складываем в кастрюлю мясо, добавляем лук, нарезанный кольцами, и измельченный чеснок, солим, перчим, заливаем wine (half a glass per 1 kilogram of meat). We leave for 3-5 hours in the refrigerator.

6. Caucasian shish kebab (mutton)
Lamb fillet (it is recommended to take a loin), salt, black and red ground pepper, onion, garlic, lemon.
Put the meat in a saucepan, salt, pepper, mix with grated onion and chopped garlic, pour over lemon juice. We put in the refrigerator for 6-8 hours.

7. Chicken skewers in grape vinegar
Chicken, onion, black and red ground pepper, salt, grape (wine) vinegar. Mix everything and leave to marinate in the refrigerator for 2-3 hours. Vinegar does not need to be added much, 40 grams per 1 kilogram of chicken is enough.

8. Salmon skewers in lemon juice
In order to pickle a pound of salmon, you will need 2 lemons, a little vegetable oil, salt, sugar, ground black pepper, fresh ginger, water. First, prepare the marinade: mix lemon juice, a little lemon zest, pepper, salt, chopped ginger, sugar, water.
We string pieces of fish and cherry tomatoes on wooden skewers, put them in the marinade for 2 hours. We fry such skewers on the grill, grill or brazier.
When frying the kebab, sprinkle it with marinade diluted by half with water, the meat will turn out very juicy.