How long to cook rabbit kebab in the oven. Rabbit kebab - the most delicious recipes. Rabbit kebab in mayonnaise

Rabbit meat is great for making barbecue. It quickly softens under the influence of the marinade and is saturated with the aromas of spices. And it cooks even faster on the grill. Although you can bake rabbit kebab at home. But first you should choose the most delicious marinade so that the meat is soft and appetizing!

Before you start preparing rabbit kebab, read the basic rules for preparing meat and using marinades:

• for recipes, use a chilled rabbit carcass, not frozen;
• To ensure that the meat is well marinated and evenly baked, it is better to chop the carcass into portions;
• Allow 1 to 3 hours for marinating the rabbit (small pieces), the best option is to wait 8-10 hours;
• to remove the characteristic strong smell of a rabbit, soak it in cool water for a couple of hours - with the addition of lemon juice or apple cider vinegar (1-2 tablespoons per liter of water);
• to keep the meat soft, the marinade should be prepared with the addition of an acidifier - citrus juice, kefir, vinegar;
• the most delicious marinade is made with fragrant and spicy herbs - rosemary, basil, dill, oregano, thyme.

Quick recipe - rabbit meat in orange juice and vinegar

An unusual combination of acidified ingredients - orange juice and vinegar - gives a great result! This is a very quick recipe! The rabbit flesh softens quickly, and after baking it becomes very soft and juicy. According to this universal recipe, you can cook rabbit not only in orange juice. It is acceptable to take any other freshly squeezed citrus juice.

List of ingredients:

• 1 rabbit;
• 7-8 large oranges;
• 2-2.5 tablespoons of apple cider vinegar;
• 2-3 drops of table mustard;
• 1 tablespoon juniper berries;
• a pinch of ground coriander;
• table salt to taste.

First take care of the carcass. Rinse it. Dry with paper towels. Chop into portions. It is better to make them small, but you can bake a rabbit in two halves. To do this, cut the carcass into two parts along the last vertebra with a sharp knife.

It's time for oranges. All they need is juice. Cut all the fruits in half and squeeze out the juice in any convenient way. Strain through a sieve or cheesecloth. You should get at least 600-650 milliliters of liquid.

Prepare the marinade with apple cider vinegar. Mix vinegar with orange juice. Add mustard, coriander and slightly mashed juniper berries. Stir, season with salt.

Focus on the taste - the mixture should be salty with a pronounced sour taste. Place pieces of meat into this mixture. Rub them thoroughly with the marinade mixture by hand. Leave for 1-1.5 hours in a cool place.

Then stir again and rub the carcass with the citrus mixture. In just a few minutes you can start baking - a really quick recipe!

Advice! To marinate large pieces of meat evenly, stir them occasionally. This way, each piece will be buried in the aromatic mixture.

Rabbit kebab in kefir with lemon

The easiest way to make a marinade for a rabbit is to use kefir. In addition to it, fresh lemons, onions, and seasonings are perfect. The best option is black pepper and bay leaf.

Read also: Chicken kebab - 12 most delicious marinades to keep the meat tender

List of ingredients:

• 3.5 kilograms of rabbit;
• 1 liter of bio-kefir;
• 200 gr. onions;
• 5-6 medium lemons;
• 2 bay leaves;
• 0.5 teaspoon ground black pepper;
• salt to taste.

Rinse the rabbit carcass. Dry it thoroughly with paper towels. Cut into pieces. First, use a sharp knife to divide the carcass into two parts - along the last vertebra. Then cut into smaller pieces. Place in a large enamel pan.

Peel the onions. Rinse the heads. Cut into rings or half rings. The first option is suitable if onions will also be used when frying kebabs.

Place the lemons in an iron sieve and place in the sink. Pour boiling water over it. Turn on cold water and cool the fruits. Wipe with napkins. Cut the citruses into thin slices - circles. In a bowl, combine the chopped onion with the lemon (along with the juice released when cutting the citrus fruits).

Mix crushed bay leaves and ground black pepper in kefir. Add lemon to chopped onion. Add some salt. Taste the mixture. It should be a little too salty. The salt will disperse throughout the meat - the taste will be perfect!

Pour the kefir mixture over the meat. Mix well with your hands. Close the lid. Leave in a cool place overnight. And then use it for its intended purpose - cook on the grill on the grill.

Interesting! Any barbecue can be cooked not only on the street. But also at home! To do this, use a home electric grill.

Tender kebab marinated in mayonnaise and sour cream

The very combination of meat in mayonnaise with sour cream is an original option for preparing barbecue. The ratio of these sauces is selected mainly according to taste, you can take one to one. And as a mandatory ingredient, a little table mustard is used. This will be the “zest” that will give the rabbit a piquant taste and appetizing aroma.

List of ingredients:

• 1 rabbit carcass;
• 150 gr. mayonnaise;
• 150 gr. sour cream;
• 1 teaspoon table mustard;
• 2-3 cloves of garlic;
• 1-2 bay leaves;
• 1-2 teaspoons dry basil;
• salt to taste.

Rinse the cooled carcass. Dry from excess moisture. Cut along the joints into smaller pieces.

Press the garlic through a press. Transfer to an enamel container. Add mayonnaise, sour cream, mustard, bay leaves and basil. Stir. Add some salt. Taste the mixture. Add more salt if necessary. Mix thoroughly. The mustard should disperse well in the mayonnaise and sour cream - this will ensure uniform softening of the meat.

Transfer the meat to the marinade. Mix well with your hands. Try to rub the pieces with sauce. Close the container with the ingredients with a lid. Leave in cool place for 2-3 hours.

Advice! The longer the meat is marinated, the softer it becomes. But this process must take place in a cool room. You can leave a pot of meat in sauce on the bottom shelf of the refrigerator or in the basement.

Prepare the shish kebab in the usual way - on the grill with coals. Turn the grill occasionally to ensure the pieces cook evenly. To garnish the delicacy, use fresh vegetables and spicy herbs.

Marinade for shish kebab with wine and honey

To keep the meat soft, use only dry table wine for marinating. Whether white or red is suitable - which one to use is up to the hostess to choose. And the honey adds some sweetness to the already soft marinated rabbit.

Read also: How to cook shish kebab in the oven at home: 12 juicy recipes

List of ingredients:

• 3 kilograms of rabbit;
• 2 glasses of red wine;
• 2 level tablespoons of salt;
• 200 gr. onions;
• 1 sprig of thyme;
• 2 teaspoons of bee honey;
• 2-3 peas of allspice.

Before keeping the rabbit in wine, rinse the carcass thoroughly. Then wipe off the water. If desired, leave the rabbit whole (option for cooking on a spit), cut into two halves or smaller pieces.

Advice! If you cut the carcass into small pieces, follow the algorithm. Cut the carcass into two parts - cut off everything below the last vertebra. It turned out to be two heavy pieces. Then cut the fillet from the top and along the joints of the legs. Cut the fillet into several pieces. The chest can be cut into 3-4 fragments. Also cut off the legs from the bottom of the carcass and divide into several pieces.

Cut the onion into thin slices. Toss the cuts in the wine, thyme, crushed allspice and salt. Rub the pieces of meat with this marinade mixture. Mix everything. Leave in cool place for 2-3 hours. Then add honey. Mix well again. Close for another 30-40 minutes.

After this, remove the meat from the marinade. Fry on the grill until golden brown. Thanks to the use of wine with honey, the delicacy is obtained with a very golden, appetizing crust.

Rabbit liver skewers in soy sauce

The most delicious marinade for rabbit liver is soy sauce. Even liver with a slight specific smell of fresh rabbit in soy sauce becomes unusually aromatic and tender. But, it should be remembered that such a base already tastes salty. Therefore, do not use excess salt for cooking.

List of ingredients:

• 500 gr. liver;
• 250 milliliters of soy sauce;
• 1 carnation inflorescence;
• 0.5 teaspoon of dry herb;
• salt if desired.

The good thing about this rabbit liver recipe is that you don’t need to spend a lot of time preparing it. The pieces are quickly marinated and also quickly baked on the grill. First, rinse the liver thoroughly in running cold water. Then place on layers of paper towels. This will remove excess moisture - this is important!

In a mortar, rub the cloves with dry herbs. You can take one type or a collection. For example, Provencal or Caucasian fragrant herbs. Stir the soy sauce mixture. Taste it. There is no need for salt here anymore. However, if you or your guests like their kebab a little saltier, add a little salt to the marinade.

Immerse the liver in the sauce mixture. Mix well. Cover with a lid. Leave for 30-40 minutes. After this time, the liver can already be baked. At the same time, periodically sprinkle the pieces with the marinade mixture.

Rabbit liver in tomato sauce

In tomato sauce you get very tasty rabbit liver. Especially if you take some sun-dried tomatoes and a bunch of fresh herbs for taste. You can make your own tomato sauce (in advance) or use store-bought.

List of ingredients:

• 500 gr. rabbit liver;
• 100 gr. sun-dried tomatoes;
• 3-4 tablespoons of tomato paste;



Rinse the liver. Dry. Make shallow cuts in the top film on all pieces. You can cut each liver into pieces - 2-3 fragments.

Rinse the parsley and pat dry with paper napkins. Finely chop the greens. For the recipe, you can use any - dill, oregano or mint instead of parsley.

How to marinate a rabbit for barbecue?

We offer you several simple and proven methods.

Recipe for rabbit shish kebab in sour cream

Ingredients:

• 1 kilogram of rabbit meat;
• 0.5 liters of sour cream;
• 5 onions;
• 1 tomato;
• 1 teaspoon ground coriander;
• 0.5 teaspoon of cumin;
• salt and black pepper to taste;
• fresh vegetables for garnish.

Preparation:

Cut the well-washed rabbit meat into portions. Sprinkle it with coriander, cumin, black pepper and salt. Then add the chopped onion and sour cream. Marinate in the refrigerator for 2-3 hours. Thread the meat, onions and tomato slices onto skewers one by one. Fry the rabbit on hot coals until cooked. Serve with fresh vegetables.

Rabbit carcass kebab

Ingredients:

• 1 rabbit carcass;
• 4 onions;
• a mixture of red and black ground pepper;
• 4 bay leaves;
• 2 tablespoons vinegar;
• 1.5 glasses of water;
• salt to taste.

Preparation:

We cut the carcass into pieces and begin to prepare the marinade for the rabbit kebab. To do this, add 2 tablespoons of vinegar, red and black pepper, salt and bay leaf to the water. Mix. Pour this marinade over the cut up rabbit carcass, cut the onion into rings and leave to marinate for 4-5 hours. After this, we string the rabbit onto skewers. It is important to know here that you need to string the pieces along the bone. This way the rabbit will cook better. After this, the kebab is ready for grilling.

Rabbit shashlik recipe with orange juice

Ingredients:

• 1 large rabbit carcass;
• 1 liter of orange juice;
• head of garlic;
• 5 fresh tomatoes;
• 2-3 tablespoons of vegetable oil;
• salt and pepper to taste.

Preparation:

Press the garlic through a garlic press or chop it finely. Add salt, pepper and rub the rabbit parts with the mixture. Drizzle them with vegetable oil and then fill them with orange juice. Leave the kebab to marinate for 8 hours in a cool place. We cut the tomatoes into rings and string them onto skewers along with the rabbit. Fry on the grill, periodically basting with marinade.

Rabbit kebab with bacon

Ingredients:

• 500 g rabbit fillet,
• 100 g bacon,
• 1 cup round rice,
• 4 onions,
• 2 tablespoons margarine,
• pepper and salt to taste.

Preparation:

Cut the rabbit fillet into small pieces. Salt it and sprinkle with ground black pepper. We also finely chop the bacon and string it onto skewers mixed with the rabbit fillet. Fry the kebab in a hot frying pan with margarine. At this time, boil the rice, place the rabbit kebab on it, and decorate it with fried onion rings on top.

Rabbit kebab with vinegar

Rabbit meat - dietary product with minimal cholesterol content. It contains a large amount of high-quality, easily digestible protein, 19 amino acids, iron (2 times more than pork), phosphorus, magnesium and other trace elements. It is indicated for gastritis, stomach ulcers, hypertension, atherosclerosis, diabetes and obesity. Rabbit meat is considered a real delicacy. Properly cooked, it has a delicate taste, reminiscent of chicken. One of the most delicious ways cooking rabbit meat- or barbecue.

How to cook shish kebab from rabbit meat

How to marinate rabbit meat for barbecue

• Sour cream marinade. Take 500 ml of low-fat sour cream, 2-3 onions, 1 ripe tomato, 3-4 cloves of garlic, a quarter teaspoon of paprika, ground black pepper and salt to taste. Cut one onion into rings, grate the rest or finely chop with a knife (similar to a tomato). Crush the garlic and also chop it or pass it through a press. Add all this to the chopped meat, pour in sour cream, salt, pepper and mix well. Instead of sour cream, you can use Greek or any other unsweetened yogurt.
• Kefir marinade. Prepared on the basis of 1 liter of kefir. The marinade includes: 2-3 onions cut into rings, 3-4 crushed cloves of garlic, 2 tbsp. spoons of olive oil, cumin, salt and ground black pepper to taste.
• Wine marinade. To prepare it, you will need 500 ml of dry white wine, a quarter teaspoon of ground red pepper or paprika, a sprig of thyme and rosemary (you can replace ¼ teaspoon of dry spices), salt to taste. Wine can be replaced with the juice of 1-2 lemons.

How to prepare coals for barbecue

If you like rabbit meat, then, of course, you will also like rabbit kebab. Rabbit kebab, the marinade recipe for which is very simple, turns out aromatic, soft and very tasty.

Even true gourmets will appreciate rabbit shish kebab, so it’s a must-try for your friends and family at the dacha.

The rabbit for barbecue should be young, 3.5 - 5 months. After slaughter, the carcass should lie chilled in the refrigerator for a day so that the meat “ripens”.

Marinade recipes for rabbit shish kebab are varied; we will tell you about the best options for cooking rabbit meat on the grill or fire.

Ingredients:

• rabbit carcass - 1 pc.,
• orange juice - 1 l,
• garlic - 1 head,
• tomatoes - 5 pcs.,
• vegetable oil - 2-3 tbsp.,
• salt and pepper to taste

How to cook rabbit kebab with orange juice:

Wash the rabbit carcass and cut it into portions.

Peel the garlic, crush it through a garlic press or chop it very finely. Add salt, pepper and rub the resulting mixture over the parts of the rabbit meat.

Pour vegetable oil over the meat and then pour in orange juice. Leave the kebab to marinate for 8 hours in a cool place.

Cut the tomatoes into rings and string them onto skewers along with the rabbit. Grill the rabbit shashlik on the grill, periodically basting with orange juice marinade.

Rabbit kebab in vinegar

Ingredients:

• rabbit carcass - 1 pc.,
• onions - 2 pcs.,
• barbecue spices - to taste,
• bay leaf - 3-4 pcs.,
• table vinegar 70% - 1.5 tbsp. l.,
• water - 300-400 ml,
• salt - to taste

How to cook rabbit kebab:

Rinse the rabbit carcass well under running water.

Cut the rabbit carcass into portions and place in a saucepan.

Chop the onion very coarsely, add to the meat and sprinkle with ground black pepper and add any barbecue spices that you like. Immediately add the bay leaf.

Dilute 1.5 tbsp. vinegar in about two glasses of water and pour over the meat so that the marinade for the rabbit kebab is level with the contents and add salt to taste.

Instead of vinegar, you can add sliced ​​lemon, beer or mineral water.

Mix everything thoroughly with your hands, press down, and leave to marinate for four hours.

Light the fire on the grill and start preparing the kebab for frying.

To make the rabbit kebab softer, you can grease each piece of meat with vegetable oil.

Rabbit kebab can be fried either on a grill or on skewers - whatever you prefer.

Thread the pieces of rabbit meat onto skewers and start frying the meat.

You need to fry rabbit kebab on skewers in the same way as you usually fry any kebab on the grill: turning it over periodically and making sure that the meat does not burn.

You can serve rabbit kebab with vegetables and baked potatoes. Bon appetit!

Rabbit kebab in sour cream

Ingredients:

• rabbit meat - 1 kg,
• sour cream - 0.5 l,
• onions - 5 pcs.,
• tomato - 1 pc.,
• ground coriander - 1 tsp,
• cumin - 0.5 tsp,
• salt and black pepper to taste

How to cook rabbit kebab in sour cream:

Cut the well-washed rabbit meat into portions. Sprinkle it with coriander, cumin, black pepper and salt.

Then add the chopped onion and sour cream. Marinate in the refrigerator for 2-3 hours.

Thread the meat, onions and tomato slices onto skewers one at a time. Fry rabbit shish kebab, marinated in sour cream, over hot coals until cooked. Serve with fresh vegetables.

Wash the rabbit meat under cold running water and dry with a paper towel.

Cut the rabbit meat into portions and place in a bowl in which we will marinate the kebab.

Peel the onion and cut into rings, add to the meat.

Add seasoning, salt and ground black pepper to taste. Add sour cream and ketchup (I used homemade ketchup, and sour cream is 20% fat; if desired, sour cream can be replaced with mayonnaise or kefir). Mix everything well so that the marinade covers every piece of rabbit. Cover the bowl with meat with foil or a lid and place it in the refrigerator for 3-4 hours, or even better, overnight, so that the meat is well marinated.

Bake on the grill, turning occasionally so that the meat does not burn and cooks evenly. Cook the kebab for about 30 minutes, the cooking time depends on the size of the rabbit pieces. Our ribs cooked faster than the legs, so the degree of doneness needs to be controlled.

Insanely delicious rabbit kebab is ready. Serve it with fresh vegetables and your favorite sauces.

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