If there is no way to get out on a picnic for nature, cook a delicious barbecue in the multivarquet, using the recipes listed below. Thanks to the possibilities of the device, the meat is cooked thoroughly and browned, and a successful marinade gives it a distinctive taste and aroma.
How to cook shish kebab in a multivariate?
A shish kebab in a multivarquet, whose recipes are mostly distinguished by the marinade used, it is not difficult to prepare, especially if one knows the basic rules of technology execution and secrets that help to obtain an ideal result.
- To prepare a juicy barbecue in a multivarke, choose only fresh, not frozen meat, which is cut into batch slices, approximately the size of a matchbox.
- Meat is pre-marinated, using seasonings, spices and marinade ingredients that soften the taste.
- A shish kebab is prepared in the multivake at the "Baking" mode with the lid of the device open.
How to cook a shish kebab in a pork multivark?
To make a shish kebab in a multivark of pork you need to buy the right meat: a fresh neck or, at the very least, a scapula. Marinade can be as classic, prepared from salt, freshly ground black pepper and onions cut into rings, and more refined, decorated with the addition of various spices, spices and sauces.
Ingredients:
- pork - 1 kg;
- onion - 500 g;
- salt and black pepper - to taste;
- vegetable oil - 30 ml.
Preparation
- Pieces of pork are piled in a suitable container and add shredded, and mashed with salt until the formation of juice onions.
- Chop the meat with pepper, add salt, add spices if desired, mix and leave for 8-12 hours.
- After a lapse of time, lay the base of the dish in an oiled bowl and cook a shish kebab in the multivark for 40 minutes, including the "Baking" mode.
Shish kebab from chicken in multivarka
Especially delicious chicken shish kebab in the multivarker is possible with the use of steaks (pulp on the bone), however, when using the marinade proposed in this recipe, the fillet is also suitable and will become an excellent basis for obtaining a tasty juicy and ruddy snack. If desired, honey can be replaced with granulated sugar, and the herbs used according to their taste preferences.
Ingredients:
- chicken pulp - 1 kg;
- olive oil, soy sauce and honey - 100 g;
- onion - 100 g;
- garlic - 6-7 teeth;
- Provencal herbs and hops-suneli - 1 tsp each;
- salt and black pepper - to taste.
Preparation
- Liquid honey is mixed with butter, soy sauce, garlic, herbs, podsalivayut mixture, pepper and poured into prepared slices of chicken.
- Leave the meat to marinate for 2-4 hours, after which, along with the semicircles, onions are laid in a bowl and fried chicken shish kebab in the multivark at the "Bake" for 50 minutes.
Shish kebab in the multivark with kiwi
To cook a shish kebab in a multivarque quickly and deliciously without prolonged pickling, and at the same time get soft and juicy meat, use this recipe for kiwi treats. Juices of tropical fruit for 30 minutes miraculously transform the hardest meat into a delicate delicacy.
Ingredients:
- pork - 1 kg;
- kiwi - 1 piece;
- onion - 500 g;
- salt and black pepper - to taste;
- seasoning for shish kebab - to taste;
- vegetable oil - 50 ml.
Preparation
- Cut the meat into slices, savor them with salt, pepper, seasonings, chopped onion, add ground kiwi, mix and leave for 30 minutes.
- Lay the base together with onions and fruit pulp in an oiled bowl and cook for 50 minutes on the "Bake".
Beef shish kebab in a multivariate
Delicious, fragrant and spicy turns out pickled shish kebab in a multivark of beef. Initially chopped meat is seasoned for several hours with a mixture of wine vinegar with seasonings and onions, mashed with salt until the juice is separated. Then the product is browned together with the marinade ingredients with the lid open.
Ingredients:
- beef - 1 kg;
- wine vinegar - 8 tbsp. spoons;
- onion - 4 pieces;
- salt and pepper - to taste;
- seasonings for shish kebab - to taste;
- vegetable oil - 50 ml.
Preparation
- Prepare beef pulp, clearing it of films, veins and cutting into slices.
- Mix the wine vinegar, salt, pepper, seasonings and oil, pour the mixture into the meat with sliced and mashed onions, leave for marinating for the night in the refrigerator.
- Prepare a shish kebab from a beef in a multivark on "Baking" 50 minutes.
Shish kebab from turkey in multivarka
The preparation of a shish kebab in a multiquark from a turkey is different from the previous recipes by the components of the marinade. Like any poultry meat, this product requires a more delicate approach when soaking, choosing seasonings, spices and their accompanying ingredients, since with the wrong approach it can turn out to be dry and not tasty.
Ingredients:
- turkey fillet - 1 kg;
- mayonnaise - 4 tbsp. spoons;
- onion - 4 pieces;
- salt and pepper - to taste;
- seasonings for shish kebab - to taste;
- spices for poultry - to taste;
- vegetable oil - 100 ml.
Preparation
- The fillet of turkey is cut into slices and mixed with the ground onion.
- Salted meat, pepper, flavor seasonings, add butter and mayonnaise, mix, leave for 4 hours.
- Lay the bird in a bowl and cook on the "Bake" with the lid open for 50 minutes.
Vegetable shish kebab in the multivariate
If you do not eat meat or just want to make a variety in the usual menu, cook a shish kebab on skewers in a multivark of vegetables. To implement the idea, you can use the Bulgarian peppers, zucchini, eggplant, onion and leeks, garlic, tomatoes, mushrooms or other products to choose from. As in the case of meat, the base of the dish is better pre-marinated.
Ingredients:
- zucchini - ½ pcs .;
- white leeks - ½ pcs .;
- champignons - 4-5 pieces;
- Bulgarian pepper - 1 pc .;
- cherry tomatoes - 4-5 pieces;
- vegetable oil - 5 tbsp. spoons;
- Italian herbs - 1 tbsp. a spoon.
Preparation
- Zucchini and leeks cut into circles of centimeter thickness.
- Bulgarian peppers are cleaned and cut into cubes or rings.
- String on each skew, one slice of different vegetables, mushrooms and cherry, a mixture of butter with herbs and left for 5 minutes.
- Place the skewers in a multicast and cook on the "Bake" for 10 minutes on each side.
Shish kebab from the legs in the multivark
Prepare a shish kebab at home in a multivarker, even from the ham. And the taste of the dish will not be inferior to those from other meat. This is due to a successful marinade, which gives the product a stunning taste, an amazing aroma and delicately softening fibers. If desired, some liquid smoke is added to the marinade mixture.
Ingredients:
- chicken leg - 2 pcs .;
- onion - 3 pieces;
- spices for shish kebab - to taste;
- seasonings for poultry - 2 pinch;
- vegetable oil - 20 ml;
- mayonnaise - 2 tbsp. spoons;
- salt pepper.
Preparation
- The whole leg is seasoned with sliced and mashed onions, mayonnaise, seasonings and spices, left for 4 hours.
- Lay the chicken in an oiled bowl and cook on the "Bake" 50 minutes, frying from two sides.
Shish kebab in the sleeve in the multivark
You can cook pork shish kebab in a multivarque in the sleeve. Then the bowl of the device will remain clean, and the meat will turn out juicier and softer, though not as rosy as in the classic frying. In this case, a mixture of beer with apple cider vinegar is used for marinating, which gives the snack an unforgettable piquancy and aroma.
Ingredients:
- pork - 700 g;
- onion - 4 pieces;
- spices for shish kebab - to taste;
- apple or wine vinegar - 1.5 tbsp. spoons;
- beer - 350 ml;
- salt, pepper, vegetable oil.
Preparation
- Prepared slices of meat mixed with mashed onion semirings, salt, pepper and spices to taste.
- Fill the workpiece with a mixture of vinegar and beer and leave for 8-12 hours.
- Extract pieces of pork from marinade and put in an oiled bowl.
- Fry a shish kebab on "Baking" for 50 minutes.
Shish kebab from salmon in multivarka
From this recipe you will learn how to fry a shish kebab in a salmon multivark. To implement the idea, you can take steaks or fillets of salmon or trout. Long-term marinating does not require fish: the product will last for five minutes to soak a little with spices and acquire a delicate aroma and flavor of spices (if used).
Ingredients:
- salmon - 500 g;
- lemon juice - 2 tbsp. spoons;
- seasonings for fish - to taste;
- salt, pepper, oil.
Preparation
- Prepared slices of fish are salted, peppered, seasoned with seasonings and sprinkled with lemon juice.
- Put the pieces into an oiled multicastry immediately or preliminarily string them on wooden skewers.
- After 20 minutes of frying on the "Bake" delicious shish kebab in a multivark of fish will be ready.