The intoxicating aroma of grilled meat is familiar to everyone. Barbecue is no longer just a meat dish, it is a ritual, a household name, a tradition that is strictly observed on the May holidays and on any warm weekend of the summer season.

But in order for its taste to be just as incomparable, you should know how to choose and cook it correctly. An important part of any barbecue recipe is the marinade. The editors of KnowVse.rf have collected the most popular barbecue marinade recipes and some tips on choosing meat and spices.

Choosing the right meat

The generally accepted advice is the same everywhere - use fresh meat, preferably unfrozen, and it is better to marinate it yourself, and not buy ready-made. Not all parts of the pork carcass are equally suitable for cooking barbecue - somewhere there is too much fat, somewhere on the contrary - it is not enough, one part is harsh, and in the other there are only veins. Below is a list, in descending order of the parts of pork that are best suited for charcoal roasting.

• The neck or, more simply, the neck. The meat there is tender, juicy, with thin layers of fat, ideal.


• Carbonate - part of the carcass from the back. Also suitable for a successful weekend in nature.


• Tenderloin - a barrel of pigs. Often there is little fat and it is necessary to cut off the sinewy film.


• The loin is a soft part, but rather dry.


• The ribs are more suitable for barbecue, but they are also taken for barbecue. The meat between the bones is tender, but there can be a lot of fat, so you need to look carefully when buying.


• Shoulder - you can, if there is no neck, tenderloin or carbonate. But the shoulder part is more rigid and must be filled with an acid-based marinade.


• Ham - changing the appropriate part of the pork - it is tougher, sinewy and there is always a risk that it will be impossible to chew it.

Invariable ingredients of any barbecue

Almost all recipes always use three ingredients: onion, salt and black pepper. In addition to pepper, other spices are often used, which are chosen to taste. Traditionally this is:

• caraway;
• nutmeg;
• hops-suneli;
• coriander;
• oregano;
• turmeric;
• paprika and others.

You can buy a ready-made mixture, or you can experiment with flavors and look for the best seasoning option - spicy or spicy.

Well, barbecue is always served with fresh tomatoes, cucumbers, sweet peppers, radishes, various sauces, herbs. Sweet and sour berries - lingonberries, cloudberries, currants go well with fried meat.

How to marinate pork skewers in kefir

Marinating pork in kefir, you will never overdo it with acid. In kefir, its optimal amount for softening. Kefir will not add taste and aroma, it will be done by other ingredients - onions and spices. Salt, as a rule, is not added to kefir marinade in advance, but about half an hour before frying.

The less fat in the meat, the fatter the kefir should be, so kefir with 1% fat is ideal for pork.

Cut the meat into slices of 4-5 cm. Cut the onion (~ 700 g) into rings and mix with the meat. Then pour kefir (1 liter of kefir is enough for about 2 kg of pork) and put in a cool place for 6-8 hours.

Kefir can be successfully replaced with natural yogurt, but it should be remembered that sweet fermented milk products are not suitable for pickling.

How to marinate pork skewers with lemon

Pulp of a lemon, i.e. acid, will perform its direct function of the marinade - it will make the pork softer, but the zest will give the meat a piquant taste and aroma. Lemon goes well with soy sauce, wine or cognac.

The ideal ratio of ingredients: 2-3 lemons, a couple of cloves of garlic and 0.5 kg of onions for every 0.5 kg of meat.

Squeeze the juice from the lemons and chop the onion so that it also gives juice. Then you need to grind garlic with spices in a mortar and mix with lemon juice and onion. With the resulting mixture, pour the meat cut into small (4-5 cm) pieces and leave for 6-8 hours.

You can also not squeeze the juice from the lemons, but cut them into circles and mix with pieces of pork. When cooking, you can throw a couple of circles on the coals, and fry the rest along with the meat. There is no need for a lemon.

How to marinate pork skewers with vinegar

Vinegar is perhaps the easiest and cheapest way to marinate pork. The main thing is that the marinade is not too acidic, so the vinegar must be properly diluted.

It is believed that for 150 ml of water you need to take 2 tablespoons of table 9% vinegar or 1 teaspoon of 70% vinegar essence. In practice, it can be smaller so that the solution is weaker.

Before pouring marinade on meat, try it on your tongue - it should be sour, but not scalding. If you want to urgently rinse your mouth, then the solution is too saturated and the kebab will be spoiled.

Usually pork is marinated in vinegar for about 3-5 hours. Sometimes left overnight, but this is not necessary.

How to marinate pork skewers without vinegar

If vinegar is not at hand, you can do with onions, salt and black pepper. For 2.5 kg of pork (it is better to take a neck or carbonate), you will need 1 kg of onion (you can use regular onion or red), about 2.5 tbsp. tablespoons salt and ground black pepper to taste.

Spread the onion on the bottom of the pan in a thick layer, salt and pepper. Then put a layer of sliced ​​\u200b\u200bmeat. Next - another layer of onions. Alternate layers until the pan is full. The meat is marinated with onion juice, so it is better to keep it longer - overnight or at least 5-6 hours.

How to marinate pork skewers with kiwi

Kiwi fruit is sweet and sour and very juicy. It cannot be said that it will give some special aroma and taste to meat, but the protein-splitting enzyme actinidin, found in kiwi, will make it soft and tender.

A quick recipe for kiwi marinade: for a pound of pork, take 1 kiwi and 1 medium onion. Peel the skin off the fruit and mash until smooth. We cut the onion into rings and, together with kiwi, mix with meat, salt and pepper, then press down with a load and leave for 40 minutes.

You can pour lemon juice over the pork and season the meat with zest, and add spices to traditional salt and pepper: thyme, paprika or cilantro. You need to marinate pork with kiwi for no more than two hours, otherwise the structure of the meat will collapse.

Fresh kiwi can be served as an addition to the finished barbecue.

How to marinate pork skewers in Georgian

Georgian barbecue is always an abundance of fresh herbs and vegetables, natural sauces like tkemali and incomparably fresh meat. And if earlier in Georgia they used to grill beef or lamb on coals, now not a single family celebration can do without pork kebab - there it is called mtsvadi.

It is believed that a real Georgian barbecue should be fried only on the coals of a grapevine. You can marinate meat in vinegar, dry red wine or pomegranate juice. But what always remains the same is the spices. Black pepper, thyme, cumin, sometimes hot chili.

You can often find the opinion that the classic Georgian barbecue recipe comes from Kakheti, the eastern region of the country, where the meat is not marinated in principle, but is immediately fried on coals. And even salt, only when the meat is already slightly fried. And the meat should be served under fresh pomegranate juice: take a pomegranate with a whole shell and crush it in your hands, trying to crush as many grains as possible, then carefully open the skin and squeeze the meat into the juice.

How to marinate pork skewers: video

For those who find it easier to perceive information by ear, YouTube has become a real salvation - on this video hosting you can find dozens of pork kebab recipes with videos. For example, here is the favorite recipe of the most popular Russian culinary video blogger Glorious Friends:

Pork barbecue recipe from blogger Oblomoff

And here is how the Armenian chef Sergey Martirosyan prepares shish kebab. He is not only an excellent cook, but also a good teacher: he tells everything in detail and clearly even for "dummies" in cooking.

The secret to the perfect barbecue

And here is a recipe for lovers of the classics, called by the author "barbecue in the Soviet style." Especially for lovers of marinade with vinegar - the taste of childhood!

Pork shish kebab "Soviet-style"

How to marinate pork skewers quickly and tasty

Any acid-based marinade can be quick. If the pig died while still young, and its meat was not frozen, then an hour would be enough for the future kebab to be saturated with juices and aromas and reach the necessary softness.

To speed up the pickling process, you can press down the entire mixture with a small load - under pressure, the process will go faster, and then immediately string it onto skewers and fry.

How to marinate pork skewers in mineral water with lemon

For the marinade, you can take ordinary mineral water, but it should be highly carbonated and cold. It is undesirable to use sodium or potassium water.

Water will not add any taste or aroma, but it is the gas that will penetrate the meat fibers and make the kebab not only natural, but also very soft and juicy.

Meat in mineral water can be left for 4-5 hours or more. All other ingredients for the marinade remain unchanged.

Mineral water goes well with lemon or lemon juice. To do this, simply cut it into circles or squeeze the juice of one fruit.

How to marinate pork skewers in 2 hours

The desire to eat meat in nature often comes suddenly. A disposable brazier, a grill and coals are sold in every supermarket during the season, but we advise you to marinate the meat yourself. How to do it quickly - in 2 hours or less?

There are two options: vinegar or highly carbonated mineral water. Please note that mineral water does not have high acidity, so the meat should be cut into small pieces. Crushed garlic or onions will help speed up pickling.

There is no more suitable treat for a meal in the open air - meat roasted on coals, soaked in the aroma of smoke, tender and juicy - what could be tastier. Choose the cooking method that suits you and enjoy the amazing taste of a traditional "picnic" dish. Also on the site you can read a selection of the most delicious chicken recipes.
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See the recipe for the dish with a photo below.

At the word kebab, for many, something like this picture pops up in their memory: the snow has just melted, it’s noticeably warmer outside, but frost still happens, there is a long weekend ahead (May holidays are just around the corner), and barbecue meat is marinating in the refrigerator. And tomorrow ... Together with a cheerful company of relatives and friends, go to nature, to a picnic - cook tea on a fire, bake vegetables and fish in foil in the coals, enjoy the clean spring air and the first warm sun! Here it is, the charm of spring - start of barbecue season !

What is this article about?

My husband cooks barbecue in our family. I do not interfere in this matter and I will not tell you the nuances of directly frying meat. But I know how tasty and original you can marinate meat so that in the end you get a barbecue for glory! My husband and I work as a team. He personally chooses and buys meat in the market from a butcher friend, I marinate the meat, and then his husband fries it on skewers

The success of the barbecue is determined primarily by the marinade. If the meat has lain for several hours in the “correct” marinade, it becomes tender and soft, retains the tenderness of the fibers during heat treatment.

I propose how to prepare for a joyful event - the opening new season of kebabs and picnics 2015 . Namely, read my article about barbecue marinade options . What is the best way to marinate meat? How to make sure that the taste of the finished barbecue delights everyone? So, I share my knowledge regarding marinating meat for barbecue.

How NOT to Marinate Meat for a Barbecue

Many people marinate fresh, tender barbecue meat in vinegar in the old fashioned way. This is the biggest mistake! Forget about vinegar marinade forever! Fresh meat skewers and vinegar are incompatible things. Of course, vinegar can “save” not quite fresh meat, but you and I are not going to string rotten meat on skewers. Vinegar completely kills the taste in meat and makes it tough. But the marinade has a completely different task - to make the meat for barbecue tender, soft and tasty!

Therefore, I do not recommend using ordinary vinegar (essence) for marinating kebabs. Although some marinade recipes contain natural fermented fruit vinegar - apple, wine, balsamic. This can be used as part of other ingredients (details below).

NOT I also advise you to use a popular explosive mixture for marinating shish kebab ketchup + mayonnaise . These mass-produced products will not marinate kebab meat properly. If you use a ketchup marinade with mayonnaise, then in the end you will get not a shish kebab, but a miserable likeness of it.

How, then, to marinate the meat, if not in vinegar and not in a ketchup-mayonnaise mixture, some readers will ask. And I'll tell you everything now with all the details!

5 best barbecue marinades

So, first I will list the top five most delicious barbecue marinades that have taken root in the traditions of our family. Then I will tell you more about each. So, I present the 5 best marinades for preparing meat for a wonderful fragrant kebab:

1. kefir-onion marinade;
2. marinade of their dry wine;
3. kiwi + pineapple;
4. coffee and onion marinade;
5. Thai sweet and sour sauce.

How to cook a marinade for kefir skewers with onions

This marinade is perfect for pork skewers. To prepare the kefir-onion marinade, we need to take (based on the fact that there is 2 kg of meat):

• 5-6 onions;
• 1 liter of not the fattest kefir (fat< 2,5 %);
• pieces 5-8 peas of black pepper;
• some spices such as hops-suneli (1 tsp is enough).

Crush black pepper in a mortar. Combine in a deep saucepan chopped onion rings with a mixture of hops-suneli and pepper. Mix the chopped pieces of meat with your hands with a mixture of onions and spices. Salt to taste (0.5-1 tsp) Pour over and mix again with your hands. The meat should be completely covered with kefir. We close the pan with a lid and put it in a cool place (refrigerator cellar, closet). The meat preparation time in this sauce is at least 3 hours. It is better to let it brew in the cold for 5-6 hours.

How to make dry wine marinade

Natural grape wines also do a good job of marinating meat on a kebab. To prepare a wine marinade, take (proportion for 2 kg of meat):

• 750 ml dry red wine;
• ground black pepper 1 tbsp. l. without a slide;
• 2 large onions;
• salt as desired.

Such a wine marinade perfectly marinates beef and veal, as well as pork loin. If you cook beef skewers, cut off all indigestible parts - veins, films, etc. when cutting meat. We put the pieces of meat in a saucepan, on top - ground pepper, a little salt and diced onions. We mix everything again with handles and pour a bottle of fine dry wine. Put the meat in the marinade in the cold for at least 6 hours, preferably at night.

How to marinate meat with kiwi and pineapple

We fully appreciated this marinade option during our wintering in Southeast Asia. There are a lot of fresh and juicy fruits here, but with good wine and kefir there is tension. That's why this delicious marinade for shish kebab from fresh fruits - kiwi and pineapple was invented.

Both, and kiwi have the necessary sourness, which helps to soften the meat pieces. Cooked kebab literally melts in your mouth! Pineapple and kiwi marinade is a real find for us!

This marinade is perfect for quick pickling. for chicken, So and for pork. Kiwis need to choose ripe, soft, not "stone" to the touch. Pineapple should be completely yellow, without green areas - this is a guarantee of ripeness and juiciness of the fruit. To prepare a marinade for 1.5 - 2 kg of meat, you need to take:

• 1 kiwi;
• 1 medium pineapple;
• 1 bunch of cilantro;
• 1 st. a spoonful of black ground pepper;
• soy sauce 3 tbsp

Cut the meat, grate with pepper, mix with chopped cilantro and soy sauce. Wash pineapple and kiwi, peel. Puree fruit with a blender. If there is no blender, try mashing the kiwi with a fork in puree, and finely chop the pineapple until a large amount of juice appears ...

The meat is mixed with chopped kiwi and pineapple. It is also marinated in the refrigerator under a closed lid for about 2 hours.

Coffee (hot) marinade for meat on barbecue

I read this recipe on the Internet about a year ago. I took note, and last summer we tested it in practice. It turns out really tasty and tender meat fried on coals. The author did not deceive So, we are preparing a coffee marinade, which is good for pork and beef. To prepare it, you need natural ground (forget about instant!). The proportion of products per 2 kg of meat pulp:

• 2 tbsp. spoons of ground coffee;
• olive oil 3 tbsp. spoons;
• 1 st. a spoonful of salt (without a slide);
• 3-4 bulbs;
• ground red and black pepper (½ tsp each);
• you can add fresh or dried basil for flavor (2-3 stalks or 1 heaping teaspoon if dry).

The onion is cut into thin half rings, mixed with meat, butter, a mixture of peppers and basil. Pour hot water over coffee (about a liter of water is needed), put it on the stove and as soon as the coffee starts to boil, immediately remove it from the heat. We filter hot coffee from the thick, add salt to it and stir. Pour our meat with hot coffee brine, close the lid and leave to marinate overnight. The next day we cook a very tasty soft shish kebab!

Sweet and sour Thai meat sauce

While in Thailand, we tried an interesting local dish. On the menu in English it was called sweet & sour Prawns. Literally translated, this dish sounds like Shrimps in Russian in sweet and sour sauce . Chicken and pork are prepared in the same way in Thailand.

Similar recipes for meat in sweet and sour sauces are found in many Asian cuisines - Chinese, Filipino, etc.) This sweet and sour tomato sauce with pieces of sweet pepper, fresh pineapple and cherry tomatoes woke up the most tender feelings in my husband's and my stomachs. Decided to try this sauce. as a barbecue marinade. It turned out to be delicious! I'm telling.

For 1.5 kg of meat (both chicken and pork are suitable) is taken:

• 150 ml soy sauce;
• 1 st. a spoonful of vegetable oil;
• tomatoes 2-3 pieces;
• 2 tbsp. spoons of rice or pineapple vinegar;
• 3 art. spoons of honey or fruit jam;
• a piece of ginger or galangal 2 cm long;
• 1 small chili pepper;
• ground black pepper ½ tsp;
• ½ tsp salt.

Ginger (galangal) peeled and finely chopped. Combine soy sauce with chopped ginger, sliced ​​​​chili peppers and honey (jam). Stir the mixture. Pour in natural vinegar (you can take apple or wine). Puree fresh tomatoes with a blender, combine with marinade (you can take a couple of tablespoons of tomato paste, but it is preferable with fresh tomatoes).

Dry the pieces of washed chopped meat with a paper towel, grate with salt and black pepper, pour the resulting marinade. In this sauce, the meat is marinated for 12-15 hours, you can leave it for a day. Pieces of barbecue in a delicate sweet and sour glaze - just delicious!

In order for the finished meat to acquire a truly Thai flavor, I recommend alternating pieces of meat with cherry tomatoes, small pieces of fresh pineapple and slices of sweet pepper on a skewer. String more tightly so that there are no voids between the pieces! Fry on hot coals until the meat is golden brown. You get a delicious and juicy tie-style kebab - it's very tasty!

How to quickly marinate meat for barbecue

Telling mine life hack for emergency situations. It happens that the desire to go to barbecue arises spontaneously and there is absolutely no time to wait for several hours when the meat is marinated. Take my advice quick barbecue marinade. It is prepared from grated onions.

If time is running out and there are literally a couple of hours to marinate meat - use onion marinade. To quickly marinate the meat, onions are grated or chopped with a blender into a porridge. For 1 kg of pork 3 large onions and 2 tbsp. spoons of black ground pepper. Pieces of meat are rubbed with pepper and poured with a liquid onion mixture. After 1.5 - 2 hours, you can fry the kebab (before putting on skewers, remove the remaining onion from the meat).

What other options are there for barbecue marinades

There are many different marinade recipes for delicious kebabs in the world. Below I will list interesting options for marinades, but I myself have not tried them yet. If you have experience marinating meat in any of the proposed ways - share in the comments whether it is delicious

Interesting marinade options for barbecue

1. Yogurt + garlic + spices
2. Pomegranate juice + ground coriander + onion
3. Mustard and honey (1 tbsp each) + ground cumin and black pepper (1 tsp each) + zest of 1 orange
4. Carbonated mineral water + onion + salt + herbs
5. Adjika + apple cider vinegar + peppercorns
6. Tomato juice (without chemicals) + onion + red and black ground pepper + garlic + horseradish + rast. butter
7. Lemon juice (freshly squeezed) + olive oil + garlic + dried rosemary
8. Light beer + onion + lemon + rast. oil + ground pepper + mustard
9. Tkemali sauce + rast. oil + honey + ground pepper
10. Cream + dried basil + garlic + ground pepper

The meat is marinated, the pieces are strung on skewers, the kebab is ready for frying!

The most beloved and most common type of shish kebab in the vastness of our Motherland is, of course, pork kebab. The secret of its popularity lies in the simplicity of marinating and the ease of preparing such a barbecue. Even being marinated for only 20 - 30 minutes, the pork kebab turns out to be unusually tender and juicy. And the taste and aroma of properly cooked and well-roasted pork on coals has been familiar to most of us since childhood. We will tell you how to cook pork shish kebab, cook it so that the memories of this shish kebab are preserved with us long after the picnic.

Of course, everyone who goes on a picnic from time to time has their own favorite barbecue recipe. And the recipes for preparing such a popular type of shish kebab as pork shish kebab cannot be counted at all. The variety of marinades, dressings and sauces is literally amazing. Here are the simplest, well-known combinations of lemon, pepper and onion, and the most unimaginable marinades based on exotic fruits, rare types of spices and expensive wine. Onions and garlic, delicate fresh herbs and fragrant spices, sour freshly squeezed fruit juices and bright vinegars, spicy adjika and chutneys that surprise with their aroma, all these and many other ingredients will help give your pork kebab the brightest, most unimaginable shades of taste and aroma. It all depends on your imagination!

However, despite the seeming simplicity, cooking pork kebab still requires knowledge of some secrets and little tricks. The same tricks that will save you from disappointing failures, familiar to every novice cook.

Today, the site "Culinary Eden" will share with you its tips that will help those who take up the preparation of this dish for the first time. Our advice and thoughtful kebab recipes will surely help even the most inexperienced cooks and will always tell you how to cook pork kebab.

1. Before you start cooking barbecue, you need to choose the right meat. The taste, softness and juiciness of the finished dish largely depends on how fresh and high-quality the pork you choose will be. Fresh chilled meat is best for cooking shish kebab. Shashlik from such meat will turn out the most juicy and fragrant. If it is not possible to buy chilled meat, then you can take frozen pork. However, in this case, you should approach the process of thawing meat as carefully and scrupulously as possible. Defrost your pork in the lower compartment of the refrigerator at a temperature of no more than +5⁰. The slower and more accurately the meat is defrosted, the more fully it will retain all its nutritional and taste qualities. But it is better to refrain from defrosting meat at room temperature or in the microwave. Shish kebab made from meat defrosted in this way will turn out tough, dry and not at all tasty.

2. When choosing chilled meat, pay close attention to its freshness. It is best to buy such meat on the market, immediately after the start of its work. In the early hours, the freshest, not yet weathered meat is presented on the shelves. Before buying, carefully inspect the piece of meat you have chosen. Good fresh pork should be an even pink color when cut. The cut itself should be glossy and uniform. Gently press your finger on the slice of meat, the resulting hole should immediately straighten. Be sure to smell the meat before buying. Fresh, high-quality meat will have a pleasant, slightly sweet smell. Any extraneous notes of mustiness, ammonia or rot will tell you that the pork offered to you is not fresh, it is better to refuse such a purchase. If you are buying pork from a vendor you don't know, be sure to ask them to cut off a tiny piece of the meat of your choice, hold it over the flame of a lighter and smell it. This little trick will save you from a possible purchase of boar meat. High-quality pork will smell like delicious fried meat, while boar meat will immediately give itself away with a sharp, unpleasant smell of urine. Needless to say, a vendor offering such meat should be left immediately.

3. Which part of the pork carcass you choose for your barbecue depends on your personal preferences. The most juicy and soft is the kebab made from the neck or neck. Grilled ribs are delicious. An excellent barbecue will turn out from the loin, brisket or lumbar. But from a ham or shoulder blade, shish kebab can turn out to be harsh and dry. Try to choose a piece with a moderate amount of fat. Too much fat in your kebab can adversely affect its taste, and a kebab made from too lean, not enough fat meat can be too dry. Try to find a middle ground.

4. For pork skewers, coals from any of your favorite firewoods are great. It can be birch and aspen, cherry and apple, linden and mountain ash firewood. The easiest way is to buy ready-made coals in the store, but you can also burn firewood yourself in a separate fire. Whatever coals you decide to use, do not forget to carefully heat them up before you start frying meat. Well-heated coals should burn evenly over the entire surface with an even reddish heat, and white ash should only slightly cover them with a thin layer. Do not start frying your barbecue until all the tongues of the open fire go out! In the event that the flame breaks out after you have placed the skewers with your kebab over the coals, extinguish it immediately by sprinkling a little water, wine or marinade residue.

5. When frying your kebab, try to turn the skewers with pieces of meat over the coals as evenly and regularly as possible. This will allow your kebab to cook evenly on all sides, create an appetizing crisp on the pieces of meat and protect your kebab from burning. If the meat still begins to burn or is too dry, simply grease or spray the damaged areas with a sufficient amount of marinade or a mixture of wine and water from a spray bottle. Regular sprinkling of roasted meat with marinade will definitely protect your barbecue from burning, and in addition, it will give it additional juiciness and flavor, keeping the meat tender and soft inside.

6. Let's try to cook the simplest pork skewers marinated in onion juice. Rinse thoroughly and cut into small pieces two kilograms of pork neck. Peel and cut into six large onions. Put the onion rings in a marinating bowl, add 1 teaspoon of coarse salt and 2 tbsp. spoons of your favorite herbs (cilantro, sage, basil, marjoram, etc.). Thoroughly mash the onion with salt with your fingers until a sufficient amount of onion juice is formed. Transfer the pieces of meat to the onion with spices, add black and red pepper to taste and knead everything together again so that the pieces of meat are covered as evenly as possible and even soaked with onion juice. Cover the bowl with a kebab lid and place in a cool place for 6 to 12 hours to marinate. String the finished kebab on skewers and fry over coals.

7. Those who can’t imagine marinade for barbecue without the use of acidifiers will definitely like barbecue marinated with lemon and fresh herbs. Rinse two kilograms of pork and cut into portions. Five large onions, peeled and cut into rings. Put the onion in a pickling bowl, add 1 teaspoon of coarse salt and carefully remember with your hands until the juice is released. Transfer the pieces of meat to the onion, add 1 teaspoon ground coriander, 1 teaspoon ground nutmeg, black and red pepper to taste. Once again, carefully remember the meat with onions and spices with your hands. Then add 3 tbsp. tablespoons chopped parsley, two tbsp. tablespoons chopped cilantro and juice of half a lemon mixed with 100 ml. water. Mix thoroughly and leave in a cool place for 3 hours to marinate. Roast over coals, serve with hot sauce and fresh vegetables.

8. The taste of pork skewers is more delicate if you use white wine as an acidifier for the marinade. Rinse and cut into small pieces one kilogram of pork neck. Cut two red onions into rings. Chop up a small bunch of your favorite greens. A mixture of basil and sage greens is perfect for this kebab. Put the onion in a marinating bowl, add 1 teaspoon of coarse salt and mash until the juice is released. Then add pieces of meat, greens, ½ cup of dry white wine, 2 tbsp. spoons of olive oil, 1 teaspoon of sugar, black pepper to taste. Mix everything thoroughly and leave in a cool place for 3-5 hours to marinate. Roast over coals as usual.

9. The most tender and softest is pork kebab, the marinade for which is prepared using yogurt. Rinse thoroughly and cut into small pieces one kilogram of pork. Peel and chop one onion and one garlic clove in a blender. Pour 250 ml into a marinating dish. natural yogurt, add onion-garlic paste, 1 tbsp. chopped cilantro, 1 teaspoon sugar, 1 teaspoon ground ginger, 1 teaspoon coriander, 1 teaspoon cumin, a pinch of cardamom, salt and red pepper to taste. Mix everything thoroughly, add the meat, mix again and remember a little with your hands. Leave to marinate at room temperature for 3 hours. Grill over the coals and serve with tangy fruit chutneys, sour sauces and fresh vegetables.

10. Spicy kebab cooked according to the original Thai recipe will surely please all lovers of exotic oriental cuisine. Rinse thoroughly, cut into portions and lightly drain two kilograms of pork. Prepare the marinade separately. Pour 100 ml into a small saucepan. water and bring it to a boil. Then add 200 gr. brown sugar, 3 tbsp. spoons of soy sauce, 7 tbsp. tablespoons rice or dry white wine, 1 tbsp. a spoonful of sherry, 3 teaspoons of sesame oil, 1 teaspoon of salt. Heat, with constant stirring, without bringing to a boil, until the sugar is completely dissolved, remove from heat and cool. 2 small fresh chili peppers, de-seeded and thinly sliced. Mince one clove of garlic. In a marinating bowl, combine meat, marinade, peppers and garlic. Cover with a lid and leave for six hours in a cool place to marinate. Grill over charcoal, basting regularly with remaining marinade.

And "Culinary Eden" on its pages is always happy to offer you even more interesting ideas and proven recipes that will definitely tell you how to cook pork skewers.

Meat cooked over smoldering coals is a self-sufficient dish. But I know how to make it better! I offer you as many as five almost perfect solutions on how to marinate pork skewers so that the meat is juicy, soft and fragrant. Why "almost"? Because usually the chef rarely manages to "snatch" a piece from the meat masterpiece he created with a delicate smoky aroma. While he is putting out the brazier, the shish kebab splendor has long been laid out on plates or even actively involved in the digestion process. But even here there is a wonderful way out - to entrust the preparation of juicy shish kebab to someone else. But be sure to write down the pork marinade recipes, they will come in handy repeatedly.

How to marinate pork skewers with onions and spices

The more onions, the juicier and tastier the pork kebab will be. I will tell you how to marinate meat in two ways - regular and quick. Both options are simple and win-win.

Ingredients:

How to marinate barbecue in onions:

You probably already know how to choose meat for barbecue, but let me remind you again. To make the dish juicy and tender, it is better to choose moderately fatty pork - neck, shoulder blade or ham. The cut may be dry. But if you are going to grill it on the coals, just thread a small slice of lard on skewers between pieces of meat. Before you marinate pork, wash it thoroughly and dry it from moisture with paper towels, for example. Cut into small pieces so that it is convenient to string them on skewers, and then eat. Go for double the size of a matchbox, but I usually cut a little smaller.
Prepare the marinade. The secret of this recipe is in a large amount of onions. Don't be afraid to go overboard with this ingredient. If you plan to cook the dish in a day and a half, cut the onion into rings of medium thickness. Or half rings when the bulbs are large. But if you are going to a picnic in a few hours, it is better to grate the onion. The procedure, of course, is "tearful", but your sacrifices will not be in vain. One of my friends puts on a diving mask while rubbing onions so as not to cry. It's funny to watch such eccentricity. But, according to her, this is a 100 percent way to protect against vain female tears. I suggest you just be patient. Or use a blender to grind the onion. Transfer the onion rings or puree to a bowl.
Prepare the second part of the fragrant marinade. I had a ready-made spice mixture for barbecue. It includes black pepper, coriander, basil, thyme, sweet paprika, cumin. You do not have a ready-made bouquet of spices? Take about half a teaspoon of each of the listed aromatic herbs. Or you can use another seasoning of your choice. Add spices to vegetable oil. I used olive oil, but sunflower will also work. Don't add salt yet, it can make the dish tough.
Mix thoroughly.
Pour the aromatic oil into a bowl. Spread it with your hands over the ingredients. Cover with a lid or tighten with food grade polyethylene. And put it in a cold place. Marinating time for the express method is 2-3 hours. If you cut the onion into rings, keep the meat in the refrigerator for about a day. Or at least 10-12 hours.
Thread pork onto skewers, alternating with onion rings. If you cooked according to an express recipe, just brush the kebab on top with the rest of the marinade.
Cook over coals. Flip over from time to time. It is better to salt a ready-made kebab. Or you can sprinkle with salt during cooking (already fried side). To prevent the dish from burning, periodically sprinkle the pork pieces with the liquid remaining after marinating, clean water or beer. Check for readiness with a knife. If completely transparent juice, without blood admixture, stands out from the incision, the dish is ready.

Kiwi for a delicious tough meat kebab

This "magic" marinade makes even the toughest meat soft and juicy. It can be used to barbecue or roast pork, beef or lamb in the oven.

What products will be required:

• pork - 1 kg;
• kiwi (small size) - 1 pc.;
• onions - 2-3 medium onions;
• garlic - 3 cloves;
• salt - 1-1.5 tsp (taste);
• a mixture of peppers (ground) - 1-2 tsp.

Detailed marinade recipe:

1. Peel a few small onions. Wash thoroughly. And then cut into rings or half rings about 1-1.5 cm thick.
2. Chop the peeled garlic into thin slices. If fresh is not available, replace it with dry seasoning. It will take about 1 tsp.
3. Remove the skin from the kiwi with a knife. Wash. Grind into a pulp with a blender. Or just finely rub.
4. Prepare the main ingredient. Wash it thoroughly. Remove veins and films (if any). Pat dry with paper towels. Cut into portions for grilling or skewers. Then place in a suitable glass or enamel deep bowl.
5. Add chopped onion, garlic, kiwi puree to pork. Also add a little ground mixture of peppers or other spices to taste. Stir. Cover the bowl. Marinate meat in a cold place from 30-40 minutes (pork neck, tenderloin) to 2 hours (ham, shoulder) depending on its rigidity. This is an express pickling method. Pork should not be left in a mixture of kiwi and spices overnight or for a day. This is the case when the best is the enemy of the good. Overcooked pieces of meat will turn into gruel.
6. Salt before cooking. Put the meat slices on skewers or grill the way you like. This is how I barbecued last weekend. The meat was juicy and appetizing. And even my husband ate such pork with pleasure, although he loves lamb more.

Beer based marinade

Just don't tell the men what you're going to marinate the kebab in. In 99 cases out of 100, the reaction of "beer club members" is easy to predict. They will never allow such a "barbaric" way to deal with their favorite drink. But most of them will easily come to terms with the fact that their beer norm has decreased by exactly 1 liter when they try the juicy and fragrant kebab prepared according to this recipe. The pork will be soft, melt in your mouth, and have a pleasant aftertaste.

What will we cook from:

• boneless pork - 2 kg;
• beer (light) - 1 l;
• bay leaf - 2 pcs.;
• seasonings for barbecue - 2 tsp;
• salt - 2 tsp (taste).

Step-by-step instructions for cooking shish kebab in beer:

1. Best of all in the "company" with this marinade will "feel" the neck, loin or ham. Wash the meat. Blot off excess moisture. Remove all films and hanging fat. And cut the pork pulp into slices suitable for the chosen cooking method. We will marinate in a deep container. Plastic (even food grade) is best left aside. Because it will be difficult to wash it later. I advise you to choose glass, ceramics or metal (necessarily with enamel). Place the pork pieces in a bowl.
2. Top with beer.
3. There, in a bowl, put a few bay leaves and a couple of teaspoons of spices. You can use ready-made seasoning. They usually include a ground mixture of peppers, coriander, basil, thyme, cumin, paprika. You can also add some garlic.
4. Mix with your hands. Place a flat plate on top of the future barbecue. And put oppression on it. For example, a three-liter jar of water. Send the pork to marinate in a cold place for 4-5 hours. And then start frying juicy and tasty meat. Don't forget to add salt as no salt was added to the marinade. By the way, you can cook a kebab marinated in this way both in a frying pan and in the oven. It turns out great!

How to marinate barbecue in mineral water

It is not clear whether the bubbles contained in the mineral water, or the very presence of water in the marinade makes the meat so soft and juicy. But the fact remains - pork kebab marinated in this way will always be incomparable and softest. It is better to marinate it in the evening, so that during the night the meat has time to infuse well and absorb water mixed with spices.

List of required products:

• meat (pork) - 1 kg;
• onions - 2 pcs.;
• coriander seeds (cilantro) - 1 tsp;
• ground black pepper - 1 tsp. (maybe more, to taste);
• salt - 1 tsp;
• ground paprika - 1 tsp;
• mineral water (highly carbonated) - 0.5 l.

How to cook pork skewers on a mineral water:

1. Cut well-washed meat into fairly large pieces. But keep in mind, the larger the cut, the longer the kebab will be fried. Fold it into a spacious deep bowl or bucket.
2. Clean the onion. And chop medium-thick rings, half rings or quarters of rings.
3. Transfer to meat. Pour all dry spices there - coriander grains, paprika, black pepper. You can adjust their quantity to your liking. Also add salt immediately. Mineral water will not let the meat become tough, even if you salt it right away. Mix with your hands. I even advise you to mash the ingredients a little so that the juice stands out from the onion.
4. Pour in mineral water. It should completely cover the meat. Any mineral left? Save it for drizzling pork while grilling. Well, for emergency extinguishing of coals, if they suddenly ignite. Cover container tightly. And send it to the refrigerator for 8-12 hours.
5. Cook the kebab in the traditional way, pouring the rest of the marinade and mineral water in the process.

Marinating pork for barbecue in wine

Wine gives the meat juiciness, softness, appetizing intense color, unique aroma and subtle tart taste. Such a barbecue is a temptation even for an avid vegetarian. It is better to marinate in wine the neck part of the carcass or ribs.

List of required:

• pork - 1 kg;
• red wine (dry) - 250-300 ml;
• onions - 4-6 pcs.;
• ground mixture of peppers - 1 tsp;
• salt - 1 tsp (taste).

Cooking:

1. Rinse the piece of meat under running water. Try to wash away all bone fragments and small debris. Remove films and veins. Cut the pork first into strips 5-6 cm wide. And then divide into rectangles. Place in a deep bowl.
2. Peel and wash the onion. Divide in half. Grate one half. Or grind with a blender into gruel. And the rest - cut into thick rings.
3. Add the chopped onion to the meat. Put salt and ground black pepper there. Stir to distribute the spices evenly over the pork pieces.
4. Slowly pour in dry red wine. At the same time, massage the meat, as it were, so that the marinade is better absorbed into the fibers.
5. After pouring all the liquid, put the onion rings on top. This onion is needed for frying barbecue. Therefore, it is important that it is not completely immersed in the marinade. Otherwise it will soften.
6. Marinate at room temperature for 3-4 hours. Alternatively, keep the bowl in the kitchen for 60 minutes and then refrigerate for another 6-12 hours.
7. Thread onto skewers, alternating meat with onions. Cook over coals. The dish turns out extremely juicy!

Happy barbecue season with smoke!

The long-awaited warm time has come, everyone is already striving to escape into nature at any suitable moment. And what is the most important thing here? That's right, skewers! Under a glass of cold beer or a glass of vodka - a miracle, how good! We will tell you how to properly cook pork skewers, show the most delicious marinade so that the meat is soft and juicy, tasty and fragrant. You just have to choose the right meat and marinating method and fry the kebab deliciously on the grill.

Well, if the weather fails and you won’t be able to get out into nature, you can easily cook a delicious pork kebab quickly in the oven on skewers or in a sleeve, it will also turn out great. The main thing is a good mood and a suitable company. A couple of salads and sandwiches to warm up while the kebab is fried, and success is guaranteed.

Grilled pork skewers: 5 best marinade recipes

If you are going to nature and are looking for how to cook pork skewers on the grill, the right recipe, we will show you several options for marinades. With them, your barbecue will turn out amazingly soft and juicy and will delight your friends. You can marinate meat for barbecue with vinegar and onions, in beer and soy sauce, with mineral water, on kefir, with kiwi, with lemon and honey, with mayonnaise. We will also reveal the secrets of the marinade and the right choice of meat to you. It remains to fry it correctly - and this is also an art.

Pieces of meat are placed on a skewer across their fibers to give them a free state. It is not recommended to leave intervals with a skewer without meat, this will lead to charring of these places and give the skewers an unattractive look.

After the end of the planting procedure, it is worth examining the appearance of the barbecue and removing excess hanging pieces to avoid the appearance of coals. It is not recommended to put onions and vegetables on the skewer along with meat, as they differ in cooking time.

How and on what to fry pork skewers

The fuel can be charcoal, specially designed for barbecue and able to give heat in any case. In the absence of coal, you can use dry wood.

It is recommended to prepare the dishes in advance, in which there will be water mixed with vinegar in a small amount. A few drops should be used for one or one and a half liters of water. This composition is necessary for wetting the meat, in order to give it excellent taste and make it soft.

When cooking barbecue, you should monitor the coals, you must definitely wait until they burn out and lose their red appearance. Coals should be used hot, starting to gradually go out.

The meat is placed over the coals, and if there is a shortage of heat, it is pumped up with the help of a kind of fan made. If a fire breaks out in any place, it must be immediately extinguished by splashing water. Meat also requires infrequent wetting.

In the process of cooking, you should monitor the state of readiness of the meat, periodically turning it. It is advisable to constantly twist it, its appearance will tell about the complete readiness of the kebab, for complete certainty, you can cut and try one of the pieces.

If you follow all the rules for cooking barbecue, it will turn out excellent and will bring maximum pleasure when eating it.

Now you know how to cook pork skewers, we told you the options for preparing the marinade to make the kebab juicy, soft and tasty, how to choose the right meat, how to cut and marinate it, how to fry it properly. It remains only to start eating it and enjoy it. Bon appetit and have a great weekend!