Spices for the perfect kebab: what to buy and how to prepare the seasoning yourself

Barbecue seasonings are the second most popular after universal ones. Most amateur barbecue makers are deeply convinced that without an abundance of spices, special herbs, and marinade, the barbecue will not be as tasty. We suggest you figure out how to cook it correctly and what to season it with. We will look at the most popular ready-made seasonings and reveal recipes for 3 main marinades for barbecue chicken, pork and lamb.

Top 4 ready-made seasonings for barbecue

Once you walk into the spices and seasonings section of a supermarket, your eyes widen. Dozens of bags with images of juicy kebab look at customers. Among them there are those that are suitable for any meat and poultry, and there are “highly specialized” ones, mainly “for chicken kebab”.

To buy a good seasoning, we recommend paying attention to the composition:

• Seasonings with MSG and flavorings will give off a distinct chemical taste. They are not healthy, but they are cheap.
• The presence of turmeric, saffron and paprika in the composition will give the dish an appetizing golden color and a deep spicy aroma.
• Coriander, cumin and suneli hops have a specific aroma and taste. They are ideal for Georgian and Armenian cuisine, in particular for cooking lamb. But there are people who absolutely do not like these spices.
• The Armenian mixture of spices for barbecue contains paprika, onion, thyme, black and allspice, and cumin.
• Georgian seasoning is made from parsley, basil, bay leaf, cardamom, oregano, marjoram, garlic, onion, paprika and black pepper.

If you are reluctant to understand the composition, you can choose one of the well-proven seasonings.

Seasoning No. 1 Chicory “For barbecue”

Polish barbecue seasoning TM Cykoria is the best in terms of the rich fragrant aroma of Caucasian herbs and spiciness.

It is suitable for all types of meat and contains:

• sweet red pepper;
• allspice;
• black pepper;
• coriander;
• fennel;
• thyme;
• mustard;
• Chile;
• nutmeg;
• ginger;
• oregano;
• marjoram;
• salt;
• garlic;
• chicory;
• onion;
• parsley;
• sugar.

The seasoning is beautiful in appearance, orange in color. In addition, Chicory uses a minimum of salt. You can add salt to the shish kebab to taste.

Seasoning No. 2 Kamis “For shish kebab”

A mild seasoning with a light fresh aroma of coriander and other spices. Kamis “For shish kebab” is suitable for preparing kebab from lamb, pork and beef tenderloin, and poultry.

It includes:

• garlic;
• salt;
• coriander;
• black pepper;
• sugar;
• sweet paprika;
• juniper;
• marjoram;
• mustard;
• dried onions;
• carrot;
• allspice;
• Bay leaf;
• nutmeg.

It contains quite a lot of salt, so there is no need to add additional salt to the meat.

Seasoning No. 3 Maggi “Marinade for soft meat”

It is a mixture of dry spices that needs to be diluted with water and marinated meat. It’s very convenient that Maggi includes a marinating bag in the package. The taste and aroma of the seasoning is unobtrusive, spicy, well balanced.

Compound:

• onion;
• garlic;
• sugar;
• black pepper;
• red pepper;
• coriander;
• basil;
• caraway;
• thyme;
• cumin;
• savory (citron);
• jalapeno pepper;
• sunflower oil;
• papain;
• corn starch;
• iodized salt.

Seasoning No. 4 Pripravych “For barbecue”

The package contains a very strong mixture with an oriental scent. The spices are coarsely ground (there are even whole seeds).

In the composition of Pripravych “For shish kebab”:

• coriander;
• cumin;
• mustard;
• paprika;
• anise;
• garlic;
• nutmeg;
• salt;
• ground red and black pepper.

Prepare your own spice mixtures for barbecue

Classic kebab is made from lamb or pork. But charcoal-grilled chicken is no less tasty. The main thing is to cook the meat when the coals have already completely burned out, the flames have disappeared, and only strong and uniform heat remains. Another important point is to select good spices and use them in moderation.

The shish kebab should have the aroma and taste of meat, and spices should only highlight it.

Experienced cooks do not use store-bought compound seasonings, but mix the spices themselves. Or, as a last resort, buy ready-made barbecue mixtures in a spice shop from a trusted seller. They must be fresh, ideally just ground.

• For 1.5 kg of chicken kebab, usually use 1 teaspoon of turmeric, 2 teaspoons of paprika, 0.5 teaspoon of coriander. Also, garlic, ginger, and curry (a pinch each) are sometimes added to the mixture.
• Pork kebab is prepared with the following mixture: 1 teaspoon basil, 1 teaspoon citron, 0.25 teaspoon paprika, 0.25 teaspoon black pepper.If desired, you can add coriander, nutmeg and turmeric (at the tip of a knife) to the mixture.
• For lamb, take 1.5 teaspoons of rosemary and black pepper, 0.25 teaspoons of cloves. The following can also be added to the mixture: 1 teaspoon of dill, 0.5 teaspoon each of thyme, basil, oregano.

Recipes for marinades for barbecue

There are a great many recipes for marinades for barbecue: based on onion pulp, grape and pomegranate juice, kefir, kvass and even mineral water. But experienced barbecue makers advise against using vinegar in barbecue marinade. The acid in it is insidious, and often makes the meat dry and tough.

The marinade should create the right acidic environment in which the meat becomes tender, but does not lose its internal juice. 3 most successful marinade recipes:

• Kefir marinade. Add 2 tbsp to 1 liter of kefir. spoons of vegetable oil. Finely chop the onions at the rate of 4 medium onions per 1 kg of meat. Cut the meat, salt and pepper. Lay out in layers, sprinkle with onions. Pour in kefir and leave for 1.5 hours. Marinate the pork a little longer, about 3-4 hours, and the lamb for at least 8 hours.
• Marinade with pomegranate juice for pork and lamb. To prepare 1 kg of shish kebab, mix 100 ml of natural pomegranate juice, 2 onions cut into half rings, 1 tbsp. a spoonful of vegetable oil, 1 teaspoon of black pepper and 1 teaspoon of salt. Place the meat in a bag, pour over the marinade, and leave in the refrigerator for at least 2 hours.
• Marinade with mineral water. For 1.5 kg of meat or poultry, take 5 onions, 3 lemons, 5 black peppercorns, 1 tbsp. a spoonful of salt, 4 bay leaves and 600 ml of mineral water (preferably Borjomi or other similar). Cut the onion into half rings and the lemon into quarters. Mix with other ingredients and sprinkle with meat.Place under the press for half an hour. Pour in mineral water and marinate for 2 to 16 hours (in the refrigerator).

TOP 3 kebab recipes with spices

Professional barbecue makers rarely reveal the secrets of preparing juicy, melt-in-your-mouth kebab. But still, some recipes leak out to the masses. We offer a choice of 3 best recipes from famous chefs.

Advice. Every little detail is important when cooking barbecue. So, it is very important that the meat is at a distance of 12 cm from the coals. This will ensure juiciness and the desired doneness.

Pork shish kebab according to the recipe of Nikolai Lyulko

Pork shish kebab will turn out amazingly tasty, golden, juicy if you follow the chef’s recipe exactly.

Ingredients:

1. pork – 3 kg;
2. kefir 2.5% fat – 1 l;
3. American mustard – 120 g;
4. onions – 6 pcs.;
5. soy sauce – 80 ml;
6. seasoning “For lard” – 20 g;
7. ground black pepper – 5 g;
8. salt – 30 g.

Step by step recipe:

1. Cut the pork into pieces the size of half the palm of a man's hand. Place in a deep bowl or saucepan.
2. Season with spices and salt. Pour soy sauce, mustard, kefir on top
3. Cut the onion into rings. Throw into the pan with the meat.
4. Mix everything with your hands.
5. Grill for about 15 minutes, turning regularly (until the juices turn pale pink).
6. Let the kebab rest for 2 minutes so that the juices spread inside.

Lamb shashlik in the oven from chef Vasily Emelianenko

The recipe is perfect for winter, when frying classic barbecue outdoors is problematic. To prepare barbecue at home you will need:

• lamb shoulder;
• 2 sprigs of fresh rosemary;
• 2 cloves of garlic;
• 1 chili pepper;
• 1 tbsp. spoon of black pepper;
• 20 ml Worcestershire sauce;
• 2 tbsp. spoons of vegetable oil;
• half a sour apple;
• salt to taste.

Recipe:

1. Cut the meat into small pieces 3-4 cm in size.
2. Tear the rosemary with your hands, finely chop the garlic and pepper with a knife. Add to lamb.
3. Season with pepper, Worcestershire sauce, salt to taste, and pour over vegetable oil.
4. Finely grate the apple directly into the bowl.
5. Mix everything with your hands and set aside for 30 minutes.
6. Place meat on wooden skewers.
7. Cover a baking sheet with parchment. Place kebab on top.
8. Place the baking sheet in the preheated oven on the very top.
9. Cook at 235 degrees in grill mode for 15-20 minutes.
10. For the aroma of the fire, burn the kebabs with a torch.

Juicy chicken kebab with cheese from George from the Caucasus

This recipe refutes the myth that chicken breast can't be juicy. The kebab from it turns out delicious, the juice splashes into your mouth and gives fabulous pleasure.

What ingredients are needed:

• 3 kg chicken breasts (fillets);
• 100 ml tomato paste;
• 3 tbsp. spoons of salt;
• 1 tbsp. spoon of black pepper;
• 500 g hard cheese;
• fat mesh.

Cooking process:

1. Cut the breasts into halves.
2. Pierce each half with a knife (along the center).
3. Mix salt and black pepper. Season the bird.
4. Pour in the tomato paste and knead with your hands.
5. Cut the cheese into thick strips.
6. Place the pieces of cheese inside the fillet (into the previously made holes).
7. Wrap in fat film.
8. Place fillets on double skewers.
9. Fry on coals until golden brown.

Questions and answers

How to speed up the process of marinating kebab as much as possible?

It is necessary to add finely grated kiwi or pineapple to the marinade and chop the meat as finely as possible (about the size of a chicken egg). There is no need to cut it very finely, otherwise the pieces will not be so juicy.

How to cook shish kebab with soy sauce?

Soy sauce gives pork and chicken an appetizing color and subtle taste. No salt is added when using it. For 2 kg of meat take 450 g of onions, 150 ml of soy sauce, 0.5 tbsp. spoons of allspice and 1 tbsp. a spoonful of your favorite barbecue seasoning. The pan with meat and marinade is wrapped in cling film and left to soak in the refrigerator.

Different seasonings and spices allow you to “play” with kebab - adding softness, appetizing color, and attractive shades of smells and tastes. But you can cook shish kebab without any seasonings or spices. Gourmets claim that the freshest meat from the right part of the carcass, with a little fat, is tasty and aromatic in itself. Just briefly soak it in the marinade with salt and black pepper, and you can start cooking.