The seasoning is a combination of butter, tamarind, and spices that soften and make every meat taste. Acid, usually wine, vinegar, or orange juice, breaks down the tough fibers in the meat, making it more tender.
The oil absorbs the aroma of the spices, melts them, and transfers the aroma to the meat. It also helps keep meat moist and juicy. You can now gulp the yummiest kabob at Hanover Location.
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The good seasoning will help you prepare this very special dish, but the seasoning doesn't have to be complicated. One of my first marinades was a bottle of Italian sauce. (Add 1 part Worcester sauce to 4 parts Italian sauce for a very flavorful chicken seasoning.)
The larger the surface of the meat, the more effective the seasoning will be. If your meat is solid without a large surface area, you can inject the marinade into the meat, or simply punch a hole or gap in the meat with a knife and massage the spices into the hole.
Larger pieces of meat take longer to soak. Small pieces such as kabob can soak for 30 minutes to an hour. The roast may need to soak overnight.
If it is desired to darken the meat, remove the meat from the marinade; dry and then brown.
Soak your meat in a non-reactive container. A glass bowl or casserole dish will do, but I prefer to use a Ziploc bag for easier cleaning.
Soak the meat in the refrigerator. Turn the meat at least once and preferably several times during soaking. Never use the marinade again. If you want to use a little sauce, set aside a portion before marinating the meat.