Alexey Konstantinovich Tolstoy It was early spring, the grass was barely growing...
Everyone knows that rabbits “are not only valuable fur...”. Nutritionists around the world have long sung the praises of rabbit meat for its easily digestible protein, which is also hypoallergenic. And if you cook rabbit meat not in a frying pan with oil, but on the grill, you will get the perfect meat dish. The only disadvantage of this type of meat is a slight dryness. However, this can be avoided if you know how to properly marinate rabbit kebab, which I will tell you about in my recipe. Make this most delicious marinade to keep the meat tender. If you decide to just cook a rabbit, take a look. 
- rabbit meat – 400 gr.,
- tan – 250 ml.,
- barbecue seasoning, garlic.
How to cook with photos step by step
1. As I already said, rabbit meat is quite dry. Therefore, vinegar marinade is not suitable for it. I cook rabbit kebab in a kefir or mineral water marinade. But it is better to combine both components, and tan is best suited for this - it is a fermented milk drink that is also carbonated. Mix a glass of tan with the barbecue seasoning mixture. Season the rabbit meat with garlic. Leave for 5 minutes. It is better to use rabbit meat that is moderately fatty; fleshy thighs are best suited for barbecue. Cut the pulp into medium-sized pieces - 3-4 pieces come out of one leg. 
2. Marinate the meat in a tan for about 12 hours. As usual, it is better to put the kebab under pressure in the refrigerator overnight. 
3. Thread the meat onto skewers, alternating with vegetables. To make the kebab softer and juicier, cherry tomatoes are best. When baked, they will release their juices to the meat, and it will not dry out. Onions are also good - fresh, not pickled. I think you'll like this one too
If you want to get an extraordinary kebab, rabbit meat will be the most successful option. The meat of this small animal is nutritious and has excellent taste. Therefore, it is worth trying to cook such a kebab - the result will pleasantly please you and will certainly surprise you.
There are many options for marinades, but the most common and delicious are those based on wine vinegar, sour cream or kefir. Simple marinating of meat with the addition of water, table vinegar and favorite seasonings is also often used.
Very rarely do people perceive rabbit meat as an option for cooking barbecue. More often, this meat is used as a dietary product. When preparing such a kebab, you need to know some subtleties that should not be missed.
There are some secrets and subtleties in cooking rabbit that are worth paying attention to:
- Different parts of the small rabbit require different preparations. For barbecue, it is advisable to use only the back part;
- Now about cutting up the animal. First of all, you need to thoroughly rinse the carcass under very cold water. Then divide into two parts: front and back. To mark, use the last lumbar vertebra. Both parts must be cut into small pieces, the hind legs must be divided into two parts, and the front legs must be left in their original form;
- Be sure to soak the meat before direct cooking. To do this, use plain water or whey. If there is an unpleasant odor, you can add a little wine vinegar to the water, which will eliminate this nuisance. You can also use milk for soaking. On average, soaking time should be from 6 to 10 hours;
- During the marinating process, the use of spices is mandatory. They can be added during marinating or during direct cooking. The most used and suitable spices for rabbit meat: dill, basil, bay leaf, black pepper (ground or ground), garlic, cinnamon, rosemary, lemon.
Recipes for making marinades
There are a considerable number of marinade warrants for preparing rabbit kebab. But to obtain juicy and good meat, we can only talk about a few of the most successful types. So:
- Wine marinade requires the following list of ingredients:
- dry white wine 600 ml;
- a quarter teaspoon of ground red pepper;
- a teaspoon of mustard;
- a teaspoon of salt.
During the cooking process, the meat is smeared with mustard, sprinkled with salt and mustard, and everything is mixed thoroughly. Add wine, stir. Minimum cooking time – 1 hour.
- Marinade with sour cream:
- medium fat sour cream with a volume of 200 ml;
- three garlic cloves;
- salt at the discretion of the cook;
- seasonings: coriander, ground black and red pepper, cumin;
- three large onions;
- one large tomato.
All components are mixed in a common container. The garlic is very finely chopped, the onion and tomato are cut into rings. The marinating time will be two to three hours.
- Marinade with kefir will require the following ingredients:
- 500 ml kefir;
- olive oil – one tablespoon;
- two cloves of garlic;
- salt and spices at the discretion of the cook;
- three large onions.
Add olive oil to kefir, chop the garlic, cut the onion into rings. Marinate the meat for three hours.
How to cook rabbit kebab
In the cooking process, the soaking process is considered the most important, since this meat has a specific taste and smell.
The process of preparing the future kebab:
If necessary, rabbit meat can also be fried on skewers.
In fact, there is nothing complicated in preparing rabbit kebab. The main thing is to follow all the rules and everything will definitely work out.
Rabbit shish kebab is not only a tasty and original dish, but also healthy, dietary, containing many useful substances and microelements. Therefore, you should definitely try this extraordinary kebab.
Kebabs are always delicious, and for anyone who hasn’t tried cooking with rabbit yet, I recommend it! Rabbit kebab can be prepared by marinating the meat in tomato or mayonnaise marinade. I prefer to marinate meat in tomato marinade with onions.
To prepare tomato marinade for rabbit kebab, take homemade ketchup; if you don’t have that, use fresh tomatoes or tomato paste (dilute a couple of spoons in 0.5 liters of water). To make the meat soft, I advise you to soak it in cold water for a couple of hours.
Prepare the products according to the list.
We wash the rabbit carcass under running water. We cut off the hind legs first, cutting along the joint.
Cut the carcass in half into 2 parts.
Cut the lower part of the carcass into 4 parts.
From the top of the carcass we cut off the front legs with shoulder blades.
We do this with the remaining top carcass: cut off the neck, divide the rest into 4 equal parts, cutting along the ridge and breast.
Place all parts of meat in a saucepan. Cut the onion into rings, add onion, salt and seasoning to the meat.
Add ketchup and vinegar and mix well. Leave to marinate in the refrigerator for at least 5 hours, I left it overnight.
We string the meat onto sticks along the bone so that the rabbit is better fried.
Fry on the grill until done. Turn over every 4-5 minutes and pour over the ketchup in which the meat was marinated, diluting it in half with water.
Our rabbit kebab is ready. Bon appetit!
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 baked evenly, 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 onions. 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 bit saltier, add some 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 towels. Finely chop the greens. For the recipe, you can use any - dill, oregano or mint instead of parsley.
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
For this, you can take a rabbit fillet or a whole carcass, cutting it into portions. Which option will be closer to your liking is determined experimentally. Like any other meat for barbecue, rabbit meat must be marinated. If you come across the carcass of a sexually mature “boy,” then it is better to first soak it in cold water for 1-2 hours, then drain the water. This is done in order to eliminate the appearance of a specific odor that is not pleasant to everyone.How to marinate rabbit meat for barbecue
There is a huge amount marinade recipes for rabbit shish kebab. Marinades based on fermented milk products (kefir, sour cream, buttermilk), dry white wine and lemon juice are ideal for rabbit meat. Here are several recipes for the most popular marinades for rabbit meat (the proportions of ingredients are given for one medium-sized carcass of 1.5 - 2 kg): - 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.
