Shish kebab marinade universally accepted. But in some places there are other preferences. And some people erroneously believe that vinegar kills the taste of meat and is only suitable in order to beat the taste of spoiled meat. Despite such assertions, pickling is a necessary step in the preparation of kebab meat hard. Meat is composed of fibers held together by connective tissue. Under the influence of organic acids occurring in all kinds of pickles, Connective tissue is softened, resulting in improved consistency of the finished barbecue, as well as significantly reducing the time of its preparation. Most often used for pickling vinegar and mayonnaise.
But marinating in mayonnaise makes a barbecue too fat, plus on the surface of meat is sometimes formed soot egg white, part of the mayonnaise. Gourmets for marinating the meat does not recommend using vinegar and dry white wine. Some wines are produced only in the Caucasus for use in a marinade for meat. The wine is well suited for this purpose also because it contains a certain percentage of alcohol, which also softens the meat. In this regard, recommended for pickling in vinegar to add alcohol to an amount of about 15-20 g per 1 kg of meat (or an equivalent amount of vodka). Sometimes, as a marinade instead of vinegar is also used lemon or pomegranate juice or a mixture of alcohol. Used for marinating fresh onion (in rings) with a little salt and red pepper, which is used together with cooked meats as an additional garnish.