Spring has come, and with it kebabs. I don’t know how in other regions, where the heat comes earlier, but we have massive outings for barbecues on the May holidays - people go to picnics and summer cottages, and it’s almost impossible to imagine without fragrant juicy meat on skewers or a wire rack. And today I will tell you a few proven recipes, I hope they come in handy.

It seems to me that the love of meat fried on a fire is some kind of primitive instincts that almost everyone has. Probably, our ancestors also enjoyed fried mammoth meat, otherwise how can the truly hypnotic effect of these pieces on humans be explained. After all, even having felt the smell of a barbecue being prepared, you are already eager to taste it. It is no coincidence that there is an expression "a shish kebab is pleasing to the eye."

There are so many recipes for delicious marinades, and the authors assure that each recipe is the best, and the meat is the most tender, that involuntarily comes the thought that barbecue is just such a delicious dish in itself, which goes well with different dressings. Therefore, feel free to try the recipe you like from my post, and enjoy. Or you can try all the different flavors, pickling differently each time. I am for experiments!

Of course, kebabs can be cooked in the oven, but what can compare to meat baked on the grill? The spring sun, young leaves on the trees, happy faces of friends and juicy treats - what could be better?

What meat to choose for barbecue

The generally accepted opinion that the best meat for barbecue is pork neck, and here it is impossible not to agree. Although true experts also speak of the pig's hind leg, the neck is still the most popular option.

Someone thinks that the classic is mutton kebab. But what is interesting, when we were on vacation in Abkhazia, the owner of the house where we lived regularly arranged picnics with barbecue for us - gorgeous feasts. At the same time, he himself is a professional barbecue grill, did not welcome lamb, said that it was considered dirty meat, because the ram eats everything. But, since vacationers definitely wanted to eat a ram, he prepared both options. I can say that pork kebabs were juicier and tastier. I will write about lamb kebabs later, and today all the recipes for pork neck kebabs tested by me or my friends.

How do you choose the right pork neck? There are a lot of tips on different blogs, like putting pressure on meat and something else. But I'll tell you my method - I just come to the market where I usually buy meat, and there is always a fresh, beautiful neck. I buy it, I don’t press anything, I don’t check it, I don’t conduct chemical tests, as various experts advise. From the outward appearance of the meat, it is already clear if it is old or windy. But in the market they always give me a good piece of the neck, in my opinion, nothing needs to be complicated. If you buy meat for the first time, just tell the seller: "Give me a nice piece of neck for a barbecue" - and they will give you everything.

If you come to the market for meat, then at the same time go to the counter with spices, which are sold in bulk. You can tell the vendor that you need spices to marinate that much meat. The seller usually professionally throws in different spices, it turns out a very tasty barbecue set!

We prepare the pieces. What pieces of meat should be so that the kebab does not turn out to be dry

The ideal size of meat pieces for a kebab is about the size of a box of matches. That is, a not very large parallelepiped with a slightly elongated shape. If fat is present, then cut off the excess, leaving only a thin strip. They say that "a big piece pleases the mouth", but in the case of a shish kebab, this is not the case, because the meat will be raw inside, or you will have to fry it for a long time and there is a danger of overdrying. Since kebabs are often eaten from a skewer, a piece should be enough for just one bite. Try to cut so that nothing hangs from the piece, as this will simply burn.

How to marinate a kebab correctly

Use an enamel, glass or ceramic container for the marinade. Not aluminum at all. Since it is a heavy metal, and poisonous, and when interacting with an acidic environment, it oxidizes, spoils the taste of a kebab, and may add harmful substances to your body.

In order for the onion to give more juice, some people prefer not to cut it, but grind it in a blender.

If the pickled meat is in the refrigerator, then about an hour before cooking, you need to take it out and leave it at room temperature. Then you can fry the kebab faster and it will be more juicy. After all, to cook cold meat, it takes more time, and there is a danger of overdrying it.

There is an opinion that salt should be added at the very end of the pickling, or even salted on the skewer. Because salt draws juice out of meat and it will turn out drier if marinated with it. But here everyone decides for himself. In this article, I cite both such and other recipes. I add salt myself at the last moment, usually.

A classic set of spices for barbecue: 1 teaspoon of black pepper, 1 teaspoon of ground cumin and 2 teaspoons of ground coriander. You can also add ground or chopped bay leaves.

In many kebab recipes, you do not need to write the number of ingredients, it is clear that we take a piece of meat that we bought in the market, and it can be more or less. We add salt and seasonings to taste, and there is enough marinade to cover the meat completely.

How to grill barbecue on the grill

What to choose - a skewer or a wire rack? I don't think there is any fundamental difference. We fry any meat on the wire rack - it's faster and easier. Although it is pleasant to eat barbecue from skewers, I immediately remember how I was at a picnic in childhood and ate from a skewer.

To prevent the meat from sticking to the skewer or wire rack, rub them with vegetable oil or lemon juice and heat for a couple of minutes.

Don't turn the meat too often. Better to let it grab on one side, then turn it over and let it grill on the other. This makes it the most delicious.

To check if the meat is cooked, pierce it with a knife. If blood is released, then it is still raw, if the juice is clear, then the meat is ready. If nothing stands out, it is possible that you have overcooked your dish.

When the kebab is ready, you can put it in a saucepan and simmer for a couple of minutes over the fire. From this it turns out to be even more tender.

How to marinate pork neck skewers to keep the meat juicy

How to marinate your neck so that the meat is juicy?

First, I'll write what everyone probably knows. The meat should be fresh, chilled, not frozen - the most delicious kebabs are obtained from this.

Although, I confess that I also did it from frozen - from buckets of pickled kebabs, which are sold in the supermarket, it turns out also delicious. Apparently, I'm not an esthete) But still the best result is when I myself bought fresh meat and marinated, besides, there is nothing very complicated in this.

I think the best marinade is just onion, salt and pepper and let stand. My friend is a professional kebab, her dad has a kebab, and she marinates perfectly, in her own juice. Enough onions, salt and pepper to make a wonderful, juicy shish kebab from the neck. But, if you want to try something more original, then I offer you other options for marinades.

In general, the most delicious kebab I have tried, I made for my birthday, and it was the simplest. Now I will tell you how to do it.

The secret ingredient in a good marinade is onion. It is necessary to take an equal amount of onion and meat, at least in terms of volume, onion is lighter in weight. That is, there is about half a kilogram of onions per kilogram of neck, and then see for yourself that the volume is approximately the same.

Products:

• Salt,
• Pepper,
• pork neck - 1 kg,
• onions - 300-500 gr.

1. Cut the pork neck into pieces, not too large, about the size of a matchbox. Slice an equal amount of onion into rings.

2. I do not know exactly about salt, but many recommend salt at the very end, I did so. Add pepper, stir well.

3. Someone crumples onion with salt, then puts meat in it. I thoroughly mashed the meat and onions. Experiment here yourself.

4. Cover with a lid or cling film. Refrigerate overnight. Already before cooking - add salt to your taste. Place the meat on skewers or on a wire rack.

5. Grill on the grill until tender.

How to properly soak pork kebab meat in vinegar? Marinate pork for barbecue

Although I write above that my favorite marinade is salt, pepper and nothing superfluous, for many such kebabs lack piquancy, and they consider the most delicious kebab marinated in vinegar, this is the so-called Soviet taste from childhood. Therefore, I will share this recipe.

Products:

• Pork (neck) - 1.5 kg,
• Onions - 700 gr,
• Vinegar 9% - 50 ml,
• Salt - 1.5 tsp,
• Pepper - 1 tsp

The most delicious kebab is obtained by using apple cider vinegar or wine vinegar.

1. Cut the meat into small pieces of 3 cm.

2. Cut the onion into rings.

3. Now place in layers in the pan. Meat - onions - a little vinegar - salt, pepper. Pour a little vinegar over the eye, in total about 50 ml should be consumed. Repeat layers.

4. Leave for an hour in a warm room. Then stir and refrigerate.

5. For greater effect, you can make a press.

6. So, the next day, when the meat is marinated, string it on skewers or put it in the wire rack.

7. And fry on the grill until tender.

Should you string onions on skewers? Everyone decides for himself. Someone says that it is categorically impossible, since onions spoil the meat when frying. Some people love fried onions. I fry without onions.

How long does it take to marinate pork skewers in mayonnaise? Duration and stages of marinating meat

Pork kebab in mayonnaise is perhaps the most controversial recipe. Someone condemns. As one friend of mine with Georgian roots said, "sticking chicken wings into mayonnaise is bad manners." Needless to say, after that we didn't invite her to picnics, we don't need arrogance, the main thing is that it was tasty. I really think the best option for dry chicken meat is mayonnaise. But many people also use it for pork.

I have no prejudice against mayonnaise when frying. I think that mayonnaise copes with its role much better than sour cream. After all, mayonnaise is, in fact, vegetable oil. That is, it contributes to the creation of a crispy crust. And sour cream is, in fact, milk, that is, water. What can it do? I can't forget the experiment of the brilliant cook Oksana Putan, when on one baking sheet the chicken was smeared with mayonnaise, and on the other with sour cream, the second turned out to be pale and unpresentable. And if you are afraid of chemicals, then make your own mayonnaise, it's very simple.

Products:

• Neck - 1.3 kg
• Onions - 600 gr,
• Spices - 2 tbsp. l.,
• Salt - 1 tbsp l.,
• Mayonnaise - 300 gr.

1. Wash and dry the meat with paper towels. Cut into medium pieces, transfer to a bowl.

2. Add salt and spices (to taste, for example, a barbecue set).

3. Grate one onion on a coarse grater or grind with a blender. Its juice will saturate the meat.

4. Cut the rest of the onion into thick rings.

5. Put mayonnaise, mix well.

6. Cover the meat and refrigerate overnight.

7. Grill the meat on the grill for about 30 minutes, turning regularly.

After 30 minutes, the kebab is ready.

How to properly marinate pork skewers in vinegar and mayonnaise? In fact, there is a recipe that combines mayonnaise and vinegar. This is how one friend of mine does. At the beginning, a liquid marinade is prepared: 9% vinegar is diluted with water in a ratio of 1 to 4. The meat is mixed with onions, cut into rings, then poured with marinade. So leave it overnight or five hours. Then, about one hour before frying, the vinegar marinade is drained and mayonnaise is added to the meat. The shish kebab turns out to be unusually soft and juicy.

Pork kebab marinade with lemon and mineral water

If you don't have a lot of time before the picnic, but I recommend that you try this option - a marinade with lemon, onion and mineral water. The meat is ready for frying in 1-4 hours, no longer, because if you leave it overnight, it will taste bitter because of the lemon. Mineral water gives softness, and lemon - a pleasant shade of taste.

Products:

• Pork - 1 kg
• Onion - 250 gr
• Lemon - 2 pcs.,
• Seasonings of your choice (for example, a shashlik mixture) - half a tablespoon,
• Salt - 2 tsp or to taste,
• Mineral water - 0.5 liters

1. Cut the pork neck into large pieces, about 2 to 3 cm wide and long.

3. Cut the onion into rings.

4. Cut the lemon into slices.

5. Put meat, lemon, onion, seasonings in a saucepan and salt to taste.

6. Stir and pour half a liter of mineral water there.

7. Let it stand in the refrigerator for two to four hours.

8. Place on skewers or place in a wire rack.

9. Grill until tender.

Kefir shashlik. How to soak pork kebab in kefir to make it juicy?

Kefir shashlik is also a classic and popularly recognized option. Some say that it turns out to be the most delicate. And it's not difficult to do it. Just meat, onions, spices and add kefir. Half an hour is enough for such a marinade.

Products:

• Meat - 2 kg
• Kefir - 1 liter,
• Onions - 500-600 gr.,
• Barbecue spices,
• Salt,
• Ground black pepper

1. We do not cut the meat into small pieces.

2. Cut the onion into half rings or large pieces.

3. Squeeze the onion with your hands, mash, so that he let the juice out. Do not salt, just pepper. Pepper the meat and onions separately. Add other spices to taste, for example, ground bay leaf, or with leaves, as you like.

4. When separately mixed onion and meat with spices, combine everything together and mix.

5. Fill everything with kefir so that it covers the meat completely, mix well again.

Kebab marinated in kefir is not advised to put in the refrigerator, it is better to keep it at room temperature for 2-3 hours.

6. Leave at room temperature for 2-3 hours. Now the meat needs to be salted, that is, about an hour before cooking. Alternatively, you can salt directly on skewers.

7. And that's all, we can fry. Delicious kebabs are ready.

How to marinate pork skewers in mineral water?

This is also a popular way to marinate meat for barbecue. It turns out very tasty. Above I am writing about the recipe for mineral water marinade with lemon. But I decided to write separately about the marinade on mineral water, since it is still different, and you can safely leave it to marinate overnight.

Products:

• 1.5 kg of meat (neck),
• 3 onions,
• Bay leaf,
• A mixture of peppers,
• Salt,
• Mineral water,
• Barbecue seasoning

For the marinade, it is best to choose highly carbonated mineral water.

1. Cut the meat into pieces

2. Cut the onion into half rings. Salt the onion a little so that it starts up the juice.

3. Salt the meat a little too. Shake the onion well, add three bay leaves chopped into pieces, mix with the meat.

4. Sprinkle with pepper mixture, seasoning.

5. Fill with mineral water.

6. Cover the meat with cling film. You could put it in the refrigerator for six hours or overnight, or you can leave it at room temperature for an hour and a half to two hours.

7. Then we string on skewers and fry until cooked on the grill.

Pickled in tomato juice. Pork kebab recipe in tomato juice

A very tasty option for marinade is tomatoes or tomato juice. The kebabs are juicy, soft and delicious.

Products:

• Meat - 2 kg
• Tomato juice - 0.5 - 1 l
• Onions - 300-500 gr.,
• Salt,
• Black pepper, coriander, basil, hops-suneli (to your taste)

1. Cut the meat into pieces. We cut the onion, it can be into rings, half rings or finely. Salt, add spices.

2. Fill everything with tomato juice so that it covers the meat completely. Mix the meat. Leave for 1-3 hours, you can even longer.

3. String on skewers.

4. Now you can fry. The shish kebab is very tasty.

Video recipe for barbecue from Stalik Khankishiev

A recognized master of barbecue cooking - Stalik Khankishiev. I suggest watching a video where he talks about all the intricacies of marinating and frying meat. True, the recipe shows this using the example of beef, but, of course, pork is also fine.

Stalik believes that the most important thing is not the marinade, but the right choice of meat and the right frying. One cannot but agree with this!

Products:

• Meat - 1.5 kg
• Onion - three large onions,
• Black pepper - 1 tsp,
• Ground cumin - 1 tsp,
• Ground coriander - 2 tsp

1. Cut the onion into half rings. Sprinkle with salt and shake it with your hands so that the onion gives juice.
2. We cut the meat into small pieces. Add spices. For one and a half kg of meat, about 1 tsp. with a slide of black pepper, 1 tsp. ground cumin and 2 tsp. coriander.
3. Marinate the meat for about two hours. Then we string it on skewers, removing the onion from the meat (it will still burn).
4. During frying, Stalik recommends spreading grass on skewers with meat - thyme (or rosemary), to give a very wonderful aroma to the kebab. Fry until tender.

So, I have given in this post a lot of very different kebab recipes. Experiment with them. What's your favorite proven recipe? Write in the comments!

Shish kebab is not just a meat dish. This is, one might say, a ritual in which everyone takes part - children collect branches (even if coal and firewood are prepared), women cover the "clearing" and string the pieces on skewers, and men discuss with beer how to get the right shashlik (well, they fry him, of course). And it is very annoying when the whole company gets its hands on hard, hardly edible "soles" as a result of all efforts. But there are few secrets: you need to choose the right part of the carcass correctly, calculate the number of "consumers" and know how to marinate a kebab - whether you will make it from pork, from beef, from lamb, or even from fish or poultry.

The meat must be chosen correctly and properly prepared

The main condition is that the meat should not be fatty. The main ingredient in this dish is meat, not lard. So choose non-fatty (but not lean!) Pieces. Otherwise, it will be absolutely all the same how to marinate pork kebab, it still will not turn out juicy and tender. The back is considered the most suitable part of the carcass, it is moderately saturated with fat layers, but does not expire when frying with lard. A scapula will also be good, although it should be more marinated. The mistake is made by those who use chops for barbecue. The result will be dry, uneasy.

On the eve of a picnic, before marinating pork skewers, it is worth considering how many people will participate in the feast. Remember that the meat "shrinks" during the frying process, so that from a kilogram of raw product you will get only seven hundred grams of the finished product. So for eight people (especially if you plan to spend a lot of time on barbecues), you need to take four kilograms of pork.

Fundamental rules

Even knowing, you still need to properly prepare it. So that the meat is fried evenly and throughout the volume, cut it small. This is especially true for lamb and beef - these cattle have rather tough meat. For pork, indulgences are permissible, the slices can be quite large, since pork meat actively absorbs virtually any marinade.

The next subtlety: before marinating pork skewers, and onions, and any herbs that you are going to add to the marinade, you need to mash (better - with your hands, and not with a spoon or even more so with a blender). All the ingredients will give juice, thanks to which the meat will marinate faster and better.

To prepare barbecue meat, take glass, ceramic or enamel dishes. In extreme cases, "stainless steel" is suitable, but certainly not aluminum or zinc.

The most popular - kefir - method

Among all the ways in which you can cook pork kebab, the recipe for marinade based on kefir is the most famous and used. Its main advantage is the speed of pickling. The second advantage is the soft and juicy meat that is obtained as a result.

The ratio of products is as follows: for half a kilogram of pork - a liter of fermented milk product. However, we note: it all depends on the fat content of kefir and your personal preferences. If you do not like too "wet" meat, there will be enough liquid so that it only covers the pork. Take more onions, since marinating pork kebabs with onions is a tradition for any marinade recipes, whatever their basis.

For a kefir recipe, you will also need peppercorns, cilantro, bay leaf and salt. Most chefs advise to lay out meat, chopped onions and spices in layers, but some recommend putting everything in a row, and then stirring - they say that more juice starts up. In principle, marinating pork in this way is enough for a quarter of an hour, but if you have patience for at least an hour, the meat will be much softer. Note: some chefs advise to combine kefir with mayonnaise, as pickling pork kebab with mayonnaise and kefir is faster. The meat will have a richer flavor and the marinade can be used for topping. Some even exclude kefir from such a recipe, but then the kebab will have a peculiar taste that not everyone likes.

Lemon recipe

The method described above is not the only way to prepare pork kebab. The marinade recipe, which produces a very delicate result, is based on lemon. In addition to these citrus fruits, you will need a sheaf of basil, traditional onions, salt and pepper. Pork, onion, grass are laid in layers, lemon is squeezed on top. Layers are laid out in this way until the meat runs out. No need to stir, pour lemon juice - too, too much will make the meat very sour. Always when mastering a new recipe for barbecue, the question arises: "How much to marinate pork barbecue?" It is for this cooking method that there is a clear answer: eight hours. It is clear that no one will set the timer. However, keep in mind: keep pork in such a marinade for more than 20 hours - you will get very "lemon", sour and brightly smelling meat, which not everyone will like.

Pickled tomatoes

An equally good result is given by a recipe telling how to marinate pork kebab with tomatoes. Many people use ready-made tomato juice for its implementation. Not a bad way, you just need to be sure that the juice is natural and without preservatives. Better yet, make the juice yourself. To do this, tomatoes are passed through a juicer or grated on a regular grater and rubbed through a sieve. The cake will have to be thrown away or used for winter harvesting.

Chopped meat is shifted with onions (abundantly), pepper, salted, if desired, flavored with spices. Then it is poured with ready-made juice - not at the very edges, but if only the meat is covered. The question remains about how much to marinate pork kebabs in tomato marinade. It is decided by each chef individually. However, the optimal time is considered to be 9-10 hours, that is, it is enough to leave the meat overnight. Be sure to take into account that when frying a kebab, you will need to be vigilant, since, pickled in a tomato, it burns easily.

Wine classics

Many lovers of this dish basically adhere to it, even if they are preparing pork kebab. The recipe for marinade on wine is simple, and the result is pleasing. There are two ways to marinate meat.

First. For every kilogram of pork, a glass of dry white wine is taken. Onions are coarsely chopped, mixed by hand with meat, pepper and salt (if desired, add your favorite seasonings). The load is placed on top, and the entire structure is sent to the cold for four hours.

The second option is a much more time-consuming recipe. He suggests marinating pork skewers in red wine. All other components are the same. Wine is taken a little more than in the first case, so that the meat is completely hidden under it. No cargo required. And most importantly - you need to insist pork for at least a day and a half (preferably two). But the kebab will turn out to be soft, juicy, there is a lot of "gravy", and it can be poured over meat.

Unusual but tasty

You can marinate meat for barbecue (pork, in particular) in a very special sauce. A glass of pomegranate juice will go for it (everything is designed for two kilograms of meat), 2 onions, a bunch of basil and parsley, as spices - black pepper, sea salt, cloves and paprika. The juice, of course, is better to take natural, squeezed out on your own, but store juice will also go, only without added sugar.

Pork is stacked in layers in an enamel bowl. Each is covered with onion rings, chopped herbs and paprika. The top layer is sprinkled with cloves, everything is filled with juice and put into the refrigerator for 4 hours. The contents are mixed thoroughly every 60 minutes. At the end, oppression is placed on top, and the future kebab is left until morning. The meat is very tender and spicy, roasts quickly and has a delicate pomegranate flavor.

Exotic: kiwi

A variety of herbs and vegetables are used as seasonings in the preparation of meat. We offer a method that tells how to marinate pork kebab with kiwi - unexpected and tasty. Moreover, only one fruit is required for a couple of kilograms of meat. In addition to it, black pepper (this time with peas) along with a bay leaf, two onions and a glass of carbonated mineral water will go into the marinade.

The main stages of cooking are standard: cut the meat and onions, add seasonings to them. And then - the kiwi is peeled, rubbed finely, combined with the rest of the ingredients, and all the components are mixed. Then the saucepan is poured with mineral water, everything is mixed again - and in the refrigerator overnight.

Vinegar

Many experts advise against using pork vinegar marinade. They claim that this ingredient dries meat and makes it tasteless. Moreover, opponents of this recipe consider such a marinade unnecessarily and "incorrectly" sour, insisting that lemons give more naturalness to the meat. However, if you follow some of the nuances in how to marinate pork kebab with vinegar, you can achieve simply amazing results.

So, the onion should not be cut coarsely, but grated or passed through a blender (meat grinder). No more than 4 tablespoons of vinegar is taken per kilogram of pork (if you have 9%; the volume of less concentrated, recalculate accordingly). Moreover, it is preferable to buy wine or, in extreme cases, apple - they have a more pleasant smell and a less harsh effect on meat. Lovers of abundant marinades can dilute the vinegar with water. If you take these tips into account, you will not be disappointed with the result.

Beer fantasies

The foamy drink as a base for the marinade is also attractive because the meat in it softens very quickly - an hour of marinating is enough. In principle, the “aging period” is similar to that of kefir, but the beer is more attractive because it gives the meat special subtle, but pronounced flavor notes. The main condition: the beer must be dark and natural. If you find the so-called "live", you can rest assured that the barbecue will come out great. In addition to beer, pepper, salt and a little sugar are used in the marinade. Bow as usual. The marinating process in this recipe also involves laying out in layers: pork is sent into the dishes, covered with onions, sprinkled with spices, poured with a marinade of beer, salt and sugar, then the same next layer. No stirring required. If you want to speed up the marinating process - do not put the pan in the cold, leave it indoors, only so that the sun does not fall on it.

Mineral water as the base of the marinade

It has already been mentioned in the kiwi fruit recipe. However, you can do without this add-on. Mineral water pickles meat well, but some subtleties must be taken into account. First of all, remember that it is canteen, alkaline, and acidic. If you are just trying to marinate kebabs according to this recipe, for the first time opt for the canteen - it has the most neutral taste. Alkaline mineral water should be avoided in general - it does not contain the necessary acid for processing meat. And when using sour soda, you can not calculate the amount of other components and get a peroxidized kebab.

To diversify the taste of the final product, add certain spices and seasonings to the water. Do you like spicy? Use paprika and chili. Do you like spicy meat? Thyme, rosemary and basil will add flavor to the kebab.

Quick kebab

If you are quite unexpectedly, even for yourself, gathered in nature, you need to figure out how to marinate pork kebab very quickly, without spending a night to achieve the "required condition" with meat. From marinade recipes, you should choose fast-acting ones: based on beer, lemons, white wine or kefir. You can also think of a mayonnaise marinade. If you know how to marinate pork kebab with mayonnaise correctly, it will be ready pretty soon. Little tricks. The first and main thing is that pork is not poured with mayonnaise at once. Salted and peppered meat should stand for a quarter of an hour without marinade, letting in juices. The second, no less important point: there should not be too much mayonnaise. In fact, pieces are coated with it, and not poured over them. To speed up the process, you can dilute mayonnaise with dry wine - even white, even red. This drink should be taken in an amount equal to about half the volume of mayonnaise.

In this case, the impact of "fast" methods can be further accelerated. First of all, the choice of meat. Buy preferably fresh, which has not been frozen. Otherwise, it will take a lot of time to thaw it in natural conditions (you don't want to spoil the taste of barbecue by defrosting pork under hot water or in the microwave?).

The next stage of "acceleration" is to take a thermal bag, a vacuum tray, or at least an ordinary plastic bag without holes. In the latter case, the pickled meat, along with the rest of the components, is folded into a bag, and all the air is carefully squeezed out of it. At the end of the process, the bag is tightly wrapped and tied. It is noted that in this form, pork is marinated almost twice as fast. And if you press it down well, the process will accelerate even more.

One final note: no fridge! The lower temperature slows down the marinating, even if it makes it more even.

Note that the listed pickling methods do not exhaust the entire list. You can use the juice of sour apples, red currants or cherry plums for the marinade. Of course, the fruity flavor is peculiar and unusual, but the meat is tender and juicy. Do not take only sugary berries - pork tastes so sweet. The brine-based marinade is praised - it actually does not need seasoning. Or you can figure out how to marinate pork kebab using other products.

How to soak pork skewers so that the result is incredibly tasty meat? What ingredients should be added to the marinade, and which should be discarded? What recipes will not take a lot of time, but will bring a lot of pleasure? Read all about marinating pork properly before a picnic!

Pork kebab is an amazing dish. Don't believe me? How else! Firstly, it succeeds almost always and in almost everyone (the exception is, probably, only frying on an open fire). Secondly, during the cooking process, it loses a significant part of the harmful fat, and when it gets on the table, it retains only all the goodies and usefulness. Thirdly, it is ideally juicy, since the amount of fat in pork is more than in beef and even more so in chicken.

Pork marinating rules

It is only important to know how to properly marinate pork kebab, and then everything will definitely work out. And in this our advice will come to the rescue.

1. You can use vinegar! Pork is probably the only type of meat that can be freely marinated with vinegar. In this case, you do not run the risk of getting rigid fibers, since they have a special structure. Pork kebab vinegar marinade is the easiest to prepare. And in some cases, it will reduce the preparation time. So, for example, a quick marinade for pork kebabs based on vinegar and sugar mixed with water will allow the carcass to be used after 3 hours when steeped at room temperature.
2. There is no need to add oil. Pig is already a rather fatty product, so you should not use additional olive or sunflower oil. Their task is to "seal the pieces" in order to create a crust and keep the juice inside. In our case, the pieces should get rid of some of the fat while on the grill, so it is not advisable to use vegetable oils.
3. Marinating time - 12 hours. In order to qualitatively marinate meat for barbecue, you need to give it enough time to saturate with the components of the marinade. For pork, the period is at least 12 hours during which it must be refrigerated. No quick ways to marinate pork kebabs will give the same result.

The easiest pickling methods

You can literally make a marinade for pork kebab from improvised means. The most popular ingredients are vinegar and mayonnaise. We will tell you in detail about each recipe.

How to marinate pork skewers in vinegar

You will need:

• table vinegar 9% - 4 tbsp. spoons (for 1, 2-1, 5 kg of meat);
• sugar - a teaspoon;
• onions - 2-3 large heads;
• water - 8 tbsp. spoons;
• pepper and salt.

Preparation

1. Peel the meat from the films, divide into medium-sized portions (from a children's cam).
2. Rub the slices with pepper and salt and mix well.
3. Peel the onion, chop into thick rings, add to the meat.
4. Dissolve vinegar with chilled water, add sugar, stir, pour into a bowl of kebabs.
5. Stir the contents, cover with a lid and oppression, put in the refrigerator.

Pork kebab marinade with mayonnaise

An excellent recipe that has one caveat - you don't want to get any harm to your health, give up the purchased sauce. Some components in ready-made formulations emit harmful substances when heated. So make mayonnaise at home using egg yolk, a spoonful of mustard, a drop of vinegar, and vegetable oil. It will take you no more than 5 minutes to whip a wonderful sauce. Using it, you will know exactly how to deliciously marinate pork kebabs without harming your health!

You will need:

• mayonnaise - 300 ml (per 1 kg of pork pulp);
• onion - 4 large heads;
• pepper and salt.

Preparation

1. Divide the meat into shashlik pieces, distribute salt and pepper evenly. Leave to rest for 15 minutes to saturate the pieces with salt.
2. Add the mayonnaise gradually, stirring by hand and brush over each bite. You don't need to pour in a lot of sauce. Its volume should not cover the meat, but simply be present in it, enveloping the pieces well.
3. Peel and chop the onion into rings. Mix some of them in a bowl with meat, and put the other part on top, press down with a lid.
4. Refrigerate.

Diet pickles

Pork kebab marinade recipes with mayonnaise can seem overly oily, and overly spicy with vinegar. We offer you easy options for dressing with dietary ingredients.

Pork barbecue marinade on mineral water

You will need:

• mineral water - 0.5 l (for 2 kg of tenderloin or collar);
• onion - 3 large heads;
• cilantro (grain), a mixture of paprika and dried tomatoes;
• black pepper, salt.

Preparation

1. Cut the meat, place in a container. Add peeled and coarsely chopped onions to it.
2. Pepper well, add cilantro kernels, paprika and tomato mixture. Season with salt and mix well. Remember a little - let the onion let out the juice, then evenly distribute the spices over the pieces of the kebab.
3. Pour with mineral water so that it slightly covers the meat. Refrigerate.

Pork barbecue marinade with kefir

You will need:

• kefir with a fat content of 3.2% - 500 ml (for 1.5 kg of meat);
• sugar - a teaspoon;
• onion - 4 large heads;
• pepper and salt.

Preparation

1. Peel the onion, grate 2 heads, chop the other 2 into large washers.
2. Transfer the grated onion to the sliced ​​meat. Add salt and pepper and mix well.
3. Pour in kefir gradually, stirring the meat constantly. The amount of kefir should be enough to lightly cover the kebab.
4. Add sugar, stir.
5. Put the onion rings on top, cover with a lid, or better press the marinade with a plate with a load. Refrigerate.

Armed with our recipes, you can confidently go on a picnic or prepare a fragrant, tender kebab at home!

• Chicken kebab marinade (in kefir, soy sauce, beer)
• Marinades for turkey, beef and pork (in tomato juice, pomegranate juice, kefir, with kiwi)
• Shish kebab on skewers of chicken hearts (outdoors, in an airfryer, oven and in a pan)
• Homemade barbecue in the oven (chicken, lamb, beef and pork)
• Chicken skewers in the oven (from thighs, fillets and wings)
• Shish kebab in a slow cooker (chicken, pork, beef)

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The warm days have finally arrived! Who wants to stay at home when the weather is fine? “Rather, rather to the city, to nature,” the soul calls, and thinking about the upcoming trip becomes even warmer and more joyful.

And in nature, in the fresh air, an excellent appetite always wakes up. And even eaters who are unimportant at normal times, having breathed in the intoxicating aromas of the forest or having worked on their favorite six hundred square meters, begin to strongly want to eat. In such a situation, everyone is invariably visited by one simple thought: "I would eat an elephant." Stop. Don't need an elephant. Better sit down in the shade on a convenient tree stump and refresh your strength with the most favorite dish of all holidaymakers - a delicious barbecue! From the most fragrant pork! Hot, hot, hot! The beauty!

But in order to dine so pleasantly and comfortably with the whole company on vacation, you need to prepare in advance on the eve of the desired trip. Buy meat, marinate it correctly, and then fry a kebab, and do it competently, according to all the rules. After all, you do not want, instead of juicy, nutritious pieces, to get a pile of pieces, hard as a sole, and even burnt?

In fact, you also need to know how to cook a kebab so that it turns out to be really tasty. Now we will share with you all the secrets and subtleties of this craft.

How to deliciously marinate pork for barbecue so that the meat turns out to be soft

Real, proper shish kebab is juicy, but well-done at the same time. It is necessarily soft, but with a thin crispy crust, with a light (just light!) Shade of charcoal in its aroma. Let's learn how to cook just such a kebab.

Today we will analyze all the secrets of cooking:

We cook barbecue in different ways:

So let's get started:

Step 1 How to choose meat for barbecue

We will start, of course, with the very foundation of this culinary masterpiece - with the choice of meat. In short, in a nutshell: we take the best meat suitable for our dish.

So, we are going to make pork kebab. In general, pork is very good for this dish, choosing it, you will not lose. For it is this type of meat that meets the main requirements - softness and juiciness.

This is because pork is always rich in fat, and it is thanks to the fat that the finished dish can not become dry and tough as a result.

Therefore, firstly, choose pork with small streaks of fat throughout the piece, or with a thin layer of bacon, evenly lying on top of the selected part.

Secondly, look carefully so that the vending piece of meat does not have any substandard inclusions like veins. We take, as we have already said, only the most selective, beautiful piece. You literally have to like him visually. Usually pork neck, ham and ribs meet these requirements. The pork shoulder is a little harsher, but it, in principle, will do.

Thirdly, do not look towards the back of the carcass, as it has more developed muscles, accordingly, it is quite tough.

Fourthly, the correct kebab meat is only fresh. This means no freezing. When you come to the market, be careful: sometimes defrosted meat can be sold under the guise of fresh meat. Remember: Fresh meat is always firm and quite firm to the touch. There should be no looseness, no dents from touching it.

Fifth, it often happens that unscrupulous sellers, in an attempt to make money, try to increase the weight of meat by pumping it with water. Buying such meat is a sure way to spoil your mood, since you definitely cannot make a good dish from it. Therefore, before buying, do not hesitate, carefully touch the piece you like: it should not be wet and sticky, but only dry, but at the same time it must be slightly shiny in appearance.

And finally, sixth: carefully calculate the amount of ready-made dish you need by weight. And after that, go to the market and buy exactly one and a half times more pork. The fact is that due to the high fat content, this type of meat tends to greatly decrease in volume during the frying process. Therefore, do not take risks, take pork with a reserve, because it will be very unpleasant if relatives and friends remain hungry.

Step 2. How to cut meat for pork kebab. What should be the pieces to make the meat juicy

So, the meat has been bought and you are enthusiastic to start cooking. It depends on the correct cutting whether the meat is well fried and whether it does not dry out, having lost the necessary softness.

Therefore, firstly, remember the volume of meat pieces: approximately from a box of matches. It can be slightly smaller, but not less than 3 cm on each side.

Second, take a closer look at the meat. Do you see such light streaks on it? These are meat fibers. Cut the pieces exactly across them. This method of slicing will ensure that the meat pieces remain in their original shape after cooking.

Thirdly, if you chose meat with a thin layer of lard all over the piece, cut it so that the lard is on top of each future piece. You can even cut along the grain, if not otherwise. But each piece must have fat on top. Then, when frying, it will melt and saturate the meat, providing it with softness and juiciness.

Fourthly, if you chose ribs, cut them in pairs, that is, two bones for each piece.

Step 3 How to make pork kebab marinade

Well, now we got to the marinade. Here, the scope for the imagination of the culinary specialist is simply endless. Each type of marinade did not appear from scratch, but depending on the different circumstances in the kitchen that each chef faced. After all, there were times when people did not always manage to get the perfect meat, and then simpler raw materials were used, which means that they were tougher and coarser. Therefore, it was necessary to show imagination in order to bring the meat to the required softness and juiciness.

The basic rule of marinating meat for barbecue is that it is done in some kind of liquid that has a sour taste. It is this environment that allows you to soften the meat and make it more tender.

The main nuance here is that the marinade, in the end, in no case should "hamper" the taste of the meat itself. All other additives only emphasize its aroma, and do not suppress it. Below we will offer you different options for a suitable marinade, but for now we will note some more important points.

It is not customary to salt the meat either in advance or during the frying process. The fact is that salt has the ability to draw out liquid, which means that it will successfully make the meat dehydrated. As a result, the output will be hard chunks, devoid of proper taste.

Dishes with marinated meat are placed exclusively in the cold. In a warm environment, the product runs the risk of deterioration.

It is also worthwhile to carefully calculate in advance the time during which it is planned to marinate the meat. The rule is simple: the less stiff the pieces are, the longer they are kept in the marinade. Experience shows that meat is well marinated in at least 8 hours. But sometimes it is required to keep it in the marinade for 12 and 18 hours.

Here's another reason to choose better quality meat - you can marinate it shortly before the proposed picnic. For tough meat will have to be kept in the marinade for much longer, and even use special tricks to soften it better. We will now talk about these tricks.

7 delicious pork kebab marinades to keep the meat tender and juicy. Advantages and disadvantages

Let's take a look at which marinade to choose for our meat. After all, the taste of the finished dish largely depends on this. And we will choose taking into account all the pros and cons.

1) Barbecue with vinegar and onions. Correct proportions for the Soviet recipe. Pros and cons of vinegar marinade

So, let's take a marinade, which has gained popularity in our country for a very long time. This is ordinary vinegar, slightly diluted with water.

Why was this recipe so common? Yes, because in Soviet times there was a widespread food shortage, everything had to be literally taken out, and meat was no exception. Therefore, when a Soviet person conceived of eating a kebab, he had to be content with the meat that he could get, and it, as a rule, was tough and not very presentable in appearance.

But for a delicious dish, only the best meat is required. So I had to go to the trick in order to turn the second-class product into something acceptable and more or less tasty. Therefore, the vinegar marinade was used everywhere. It even got the name "Soviet". After all, vinegar in this situation has an undeniable property - to turn even the toughest pieces of meat into soft and juicy.

• Take a couple of kilograms of pork
• a lot of onions, 4 large onions
• half to two-thirds of a cup of apple cider vinegar
• black pepper

The meat is cut fairly coarsely, each piece the size of a box of matches.

Onions are cut into rather thick rings.

In a glass or enamel bowl of a suitable size, mix pork with onion rings and pepper.

The vinegar is diluted with water about half. This liquid must be tasted before pouring it into the meat. Its taste should be sour, but still not harsh. If the taste is very sour, add a little more water.

The resulting vinegar solution is poured over the meat. It should be completely covered with marinade.

Any oppression is laid on top.

Cover the dishes and leave everything to marinate overnight in a cold place.

Here we want to draw your attention to the fact that vinegar for marinating meat is a rather insidious substance. Without knowing its properties, you can easily spoil the meat. So remember the following:

Marinate only tough meats in the vinegar solution. For soft, this type of marinade is categorically not suitable! Under its influence, soft meat will become simply loose and unsuitable for the future dish.

A vinegar marinade will serve you very well if there is too much time between marinating meat and cooking it, and you are concerned about the safety of the product. It is in the vinegar solution that you have a chance to take the future delicacy to its destination without spoiling it.

Do not chop pork finely! The vinegar will dry out too small pieces during the frying process.

The vinegar marinade has one more disadvantage: it quite significantly "clogs" the taste of the meat itself. But, however, if the meat is not of the first grade, then this fact does not matter.

Therefore, once again remember the rules for using the "Soviet" marinade: only for tough meat not of the highest grade, only for long-term storage and only for rather large pieces.

Still, now there is no shortage of products, which means that you will most likely have a good meat fillet on your hands. Therefore, try other marinades that are more suitable for premium meat.

2 How to cook pork skewers in mayonnaise with onions

After such a marinade, the kebab turns out to be the most tender, but at the same time it has a delicious appetizing crust.

Prepare food:

• Meat about 2 kilograms
• Half a liter of mayonnaise, but by no means dietary! It is better to take high fat mayonnaise in general.
• A pound of onion

Everything is prepared very simply.

Cut the meat and onions, mix them.

Fill everything with mayonnaise, stir thoroughly and tamp.

Cover the dishes from above and put them in a cold place.

3 Pork shashlik in its own juice with onion and lemon

This marinade preserves the original smell of meat better than others.

Prepare for him:

• A couple of kilograms of pork
• Onions not less than a kilogram.
• One big lemon.

Chop the meat.

Peel the onion and - attention - do not cut, but turn it through a meat grinder.

Squeeze the juice well from the lemon.

Mix the onion mass with the juice.

Now mix this mass with meat.

Be sure to put oppression on top.

Everything, send it to the cold.

4 Pork marinade with soy sauce. Soy sauce marinade recipe for juicy meat

Thanks to this marinade, you will get a downright real oriental dish. Very juicy and piquant!

Let's take:

• 4 tablespoons sesame oil
• 5 tablespoons soy sauce
• A couple of heads of garlic
• A couple of tablespoons of sugar
• Paprika
• Bay leaf
• Pieces of 8 large onions

Cut the pork

Chop the peeled onion and garlic very finely. The smaller the better.

Mix soy sauce with butter, sugar and paprika.

Mix everything with pieces of pork, not forgetting to add a few whole lavrushkas.

Press down on top with oppression.

Cover and store in a cool place.

5 Marinade for kebabs on mineral water

An inexpensive and simple marinade, it is, however, good because, while softening the fillet, it does not damage its texture at all.

Prepare:

• a couple of kilograms of meat
• A liter bottle of mineral water, only carbonated
• Paprika
• Rosemary
• Hops-suneli seasoning

Just rub the sliced ​​meat with seasonings and cover it with mineral water so that it is completely covered with it.

Be sure to tamp well.

Cover and refrigerate.

6 Marinade for pork kebab on kefir

And in conclusion, we offer you a very simple and light, but invariably delicious kefir marinade. Thanks to him, the meat turns out - you just lick your fingers.

For this marinade take:

• About a liter of kefir. It can also be replaced with ayran.
• A couple of kilograms of pork
• A couple of onions
• A large bunch of fresh cilantro (if you don't like it, cook without it)

Put the pork chopped into pieces in an enamel bowl in layers, alternating with finely chopped onions and finely-finely chopped cilantro almost into crumbs.

Attention: each layer (meat-onion-cilantro) must be filled with kefir.

Tamp well and store in the cold.

Pork marinade with kiwi

Do you want to cook meat in an unusual marinade? Try it with kiwi. The meat will be tender and juicy, kiwi pickles pork very quickly. All the details are in the video.

How to cook a shish kebab in a jar is tastier than on a grill. All the secrets of cooking

So, we have reviewed the recipes for different pork marinades. And, of course, you can't wait to try everything in the case. But here's the bad luck - there is no way to go to nature yet. Dont be upset. Prepare it at home in a jar. We assure you, it will come out no worse than on the grill.

Prepare:

• pork, about a kilogram
• 3-4 pieces of onions

Cut the meat into small pieces; it will be enough to make 3 by 3 centimeters pieces.

Pre-marinate it in any way suggested above.

Since we are not going to cook on a fire and do not risk overdrying the meat, be sure to salt it.

String the meat pieces onto skewers, alternating with the raw onion rings.

Gently place the meat skewers vertically in a three-liter jar. Most likely, for this amount of meat, you will need not one can, but two.

Wrap the neck of the jar with the skewers sticking out of it with foil.

Now be careful.

Do not heat up the oven! Just like that, in the cold, we install our cans.

Now set the oven indicator not to the highest temperature, 180 degrees will be enough.

Close the oven and time it. Let the dish cook for an hour or more. After the set time has passed, turn off the oven.

In no case do not rush to open it, no matter how tempting meat aromas lure you. Let the banks stand like this for another seven minutes.

Well, now you can finally open the oven. Take your time to take out the finished dish! It should still stand for at least 5 minutes.

Now you can take out the cans from the oven and get the delicious kebab out of them.

How to properly fry pork kebab on the grill. Step-by-step cooking recipe with photo illustrations

So, you went out into nature, the pork was pickled, the fire burned out properly. It's time to start cooking. In this matter, there are also many subtleties, without which you cannot get a good dish. Now we will teach you them.

First of all, you need a proper bonfire. The flame should be calm, without hot flames.

For a fire, use only deciduous wood, preferably fruit - cherry, sweet cherry. If you use conifers, the meat will taste bitter.

When the fire burns out, start cooking.

Be sure to grease meat skewers with any fat.

Salt the meat just before cooking. If you add salt in advance, the meat will be dry.

String pieces on them, poking them in the center. If you have pork ribs, drag the skewer between the bones. If the meat has a layer of lard, arrange the pieces so that the fat is only on top.

Contrary to popular tradition, we do not recommend that you alternate pieces of meat with onions, vegetables and lard. The fact is that vegetables cook faster than meat. And on the way out, you risk getting pieces of meat with burnt onions or tomatoes. And the fat flowing down from the pieces of bacon makes the coals smolder, which will have an extremely negative effect on the taste.

Place skewers with meat at least 15 cm from the coals so that your kebab does not burn. But do not push this further, otherwise you risk getting dry dried meat instead of juicy fried meat.

After you have placed all the skewers, do not try to relax and move away from the barbecue somewhere - ruin all the work! Stay close, watch closely and be sure to turn the skewers every 5 minutes.

When the meat brightens at the puncture points with skewers, everything is ready.

If, nevertheless, the weather is bad and you haven’t made it anywhere, here are a few more ways to prepare this wonderful dish, already at home.

Pork skewers in a pan - quick and tasty

Take:

• kilogram of pork
• 150 grams of ghee
• A pound of onion

Cut the meat, just not coarsely, and marinate it in any way you want.

Chop the onion rings.

Melt butter in a hot skillet.

Fry the prepared meat in it, until golden brown, for 15-20 minutes on each side.

Add the onion.

Close the pan with a lid and simmer the dish for another 10 minutes.

Shashlik in the oven on skewers or a baking sheet without skewers.

Prepare a kilogram of pork and other ingredients that are required for the marinade you like.

Marinate the meat pieces. Do not forget to add salt to the marinade.

Spread a baking sheet with sides well with any fat.

Place the meat slices on the skewers. If not, then you can put the meat directly on the baking sheet in one layer.

Place in a preheated oven.

Add the used marinade in small portions to the meat every 10 minutes. For this purpose, the marinade should be made larger, with a margin.

After frying on one side, turn the meat over to the other. Continue frying.

Pork kebab in the oven in the sleeve. Cooking kebab on an onion pillow

The meat here will turn out to be especially tender.

For a kilo of pork, take a pound of onions.

Put the meat together with chopped onions to marinate the way you want.

Put the prepared onion into the sleeve in a thick, uniform layer.

Place the meat on top of the onion layer. Flip the bag over to the other side.

Tie up the sleeve and place in the preheated oven for an hour.

After an hour, remove and carefully untie the bag.

Kebab in the airfryer

Another wonderful soft meat can be cooked in the airfryer. See the video for all the details.

Kebab in an electric BBQ - how to cook tasty and juicy meat

If you have become the proud owner of such a miracle of technology as an electric BBQ grill, then you are incredibly lucky. Now you can pamper yourself and your loved ones with a barbecue at least every day. It is very easy to cook it with this unit, and the taste is no worse than on the grill. Well, unless it smells like coal.

Prepare the pork as necessary: ​​chop and marinate it in any chosen marinade.

Cut the meat into smaller pieces with this cooking method.

Don't forget to add salt to the marinade.

Now that the meat is marinated, carefully place it on the skewers. Do not be too zealous and string many pieces, otherwise there will be a risk of their sliding down under their own weight.

Now we place the skewers with meat on the kebab maker vertically. Make sure the sharp edges of the skewers are firmly seated in the grooves on the bottom.

Everything, you can turn on the device. The frying process has begun.

You can close the barbecue with a special cap before turning it on. Then you will save your kitchen from splashes of fat and meat juice. Just timed the right time for the meat to be cooked (about 20 minutes).

But if you still want to control the frying process on your own, leave the kebab maker open.

After about 20 minutes, the deliciously juicy meat will be ready.

Well, now you know almost everything about barbecue: what kind of meat to choose for it, all the subtleties of frying, whether on a fire or just at home, how you can deliciously marinate pork so that it remains juicy ...

But many sunny days are expected ahead, when you can get out into nature and try in practice all the ways of how to deliciously marinate your favorite dish. Cook slowly, create alone or together with loved ones, find out which, in your opinion, the most delicious marinade. As a result, you can decide for yourself which of all the marinades you like best, which one you will always choose, so that the meat is soft and the kebab is successful.

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You can go to a barbecue with family and friends at any time of the year, the main thing is that the rain does not put out the fire or the coals in the grill. There are no specific seasons for making a wonderful pork kebab. Both in winter and summer, fragrant pork kebab will become a decoration of any table.

Meat has never been famous for its cheapness, so its choice must be approached carefully and carefully. Delicious kebab is made from pork, the meat is soft, with fat that melts from the heat, dripping onto the vegetables, giving out incredible aromas. Such a spectacle can be seen by picking up not only a good piece of meat, but also choosing the most delicious marinade for pork kebab.

How to choose the right piece of pork for your kebab

The main secrets of making a successful pork kebab

Pork kebab marinade recipes

Pork kebab marinade with vinegar

(recipe for 1 - 1.5 kg. of meat)

In the prepared meat, cut the onion into rings, previously peeled. Add to the raw kebab, along with the onion and pepper, lavrushka. This pork kebab marinade is prepared with salt, since it is dissolved in water along with sugar, vinegar is added, and mixed well.

Marinade - dissolved sugar and salt in water and vinegar, pour pieces of pork and onions mixed with pepper. Let it brew for about 3.5 hours in a cool place, not in the sun, but in the shade.

Pork barbecue marinade with kefir

(recipe for 1.5 kg of meat)

The prepared meat should be mixed with black pepper and hops-suneli, left for half an hour. Then grate the onion on a fine grater, half the specified amount. Add to meat, mix well. After a few minutes, fill in with kefir, mix well so that all the pieces are covered, add onion chopped into rings, powdered sugar. Stir again, leave the pork skewers in the marinade, for which it will saturate the meat for 5-6 hours. You can leave it for 10 hours, it will only taste better.

Pork barbecue marinade with pomegranate juice

(recipe for 2 kg of meat)

The beauty of this recipe is that no matter what spices and seasonings you choose, it will invariably give off a pomegranate, will become soft and savory in taste.

• Condiments and spices - black and white ground pepper, cumin and coriander, oregano, paprika. Any dried herbs, bay leaves.
• Onions - 3 pieces.
• Pomegranate juice, natural, not packaged - half a liter.
• Salt tastes when served.

Prepare the meat, cut the onion into rings, add to the raw kebab and leave for an hour. Then mix with spices and marinate for another hour. Then fill with pomegranate juice, mix well and leave overnight or day, in general, for 8 hours.

Pork barbecue marinade on onions

(recipe for 1 kg of meat)

Grate half the onion, cut the half into rings, not very large, better thinner. In the prepared pieces of meat, washed and dried, add the onion cut into rings, mix very well, leave for an hour. Then add marinade to the pork kebab, consisting of a mixture of spices and pepper, grated onion. Mix well, cover the bowl with cling film. Let's leave it in the dark and cool for the night.

Pork kebab marinade with lemon

(recipe for 1 kg of meat)

Mix chopped and washed, dried meat with spices and mix well with your hands. Then add the zest of 2 lemons. It's easy to do - peel the lemon off with a fine grater, add to the meat and stir. We supplement the marinade for pork kebab with onions, cut into rings, mix well with meat and spices. It is better to cut the onion into not very thick rings so that it gives more of its juice to the meat. Leave it for an hour, then add the juice of 1 lemon. We marinate for about 5 hours, you can leave it overnight, it's even better, the meat will become more pliable for frying, and not dry out.

Pork barbecue marinade on mineral water

(recipe for 4 kg of meat)

When available a large number of meat, but it urgently needs to be marinated, the best remedy is mineral water. It quickly makes the meat tender and juicy. And with some custom ingredients added, the pork kebab marinade is perfect.

• Mineral water, carbonated - 1.5 liter bottle.
• Onions - 1 kilogram.
• Dried tomatoes and dried paprika. There are mixtures of these ingredients available in stores.
• Coriander in beans (also called dried cilantro) - half a teaspoon.
• Black pepper, ground - 1 tablespoon. You need a lot of pepper, since the mineral water kills its aroma, but if you use large amounts, it will feel great.
• Salt tastes when served.

Prepare the meat, rinse, cut and dry. Cut the onion into thin rings, mix well with the meat, leave for an hour, the second, so that the pork is saturated with onion juice. Then add coriander, black pepper, mix well, add the dried mixture of vegetables (tomatoes and paprika), mix again.

Now pour the main part of the marinade - mineral water into the pork kebab. Fill the meat so that the water covers the pieces of meat a little. Better to leave for 8 hours, preferably overnight. We wrap the dish with kebabs with cling film, store in a dark, cool place.

Pork barbecue marinade with red wine

(recipe for 1 kg of meat)

We wash the meat well and cut into cubes, dry. Rub the pork with herbs and spices, add lavrushka. Mix very well and leave for an hour. In the meantime, peel and cut the onion into rings or half rings, as in the end it will be convenient for you to put it on a skewer. Add to the meat, mix so that the onion gives juice, and the pork kebab marinade gets its “kebab” flavor.

We leave the meat with onions and spices for a while in a dark and cool place, and after an hour you can pour the pork with wine and mix again. The kebab should be marinated for about 12 hours, if possible, even if it costs a little longer.

Pork barbecue marinade with brandy and herbs

Let's start preparing the marinade for the prepared meat. It is necessary to mix the juice of 2 lemons with sunflower oil in a separate bowl. Add herbs, rubbing them well with your hands or in a mortar, knead with a pestle. So they let the flavor in and saturate the meat faster with it. To make the pork kebab marinade spicy, add cognac, then red ground pepper. Mix everything well.

Now we rub the pork well with the marinade, pour and knead with your hands to be sure that each piece has its own portion of the "intoxicated" dressing. It is recommended to leave the barbecue for at least 2 hours.

Pork kebab marinade with sour cream and mayonnaise with herbs

Prepare the marinade for pork kebab, chop the onion on a grater or in a blender, turn it into puree. Mix it well with the prepared pieces of meat, leave it for an hour so that the meat is properly filled with onion juice.

After this time, add seasonings and spices, mix well again and leave for another hour. If you marinate the kebab in this way, you can get the most intense taste from each ingredient in the marinade.

Now add mayonnaise mixed with sour cream, saturate the meat well, stirring with your hands. We leave overnight in a cool and dark place, wrapping the dishes with cling film.

Pork kebab marinade with mustard and soy sauce with cilantro (recipe for 0.5 kg of meat)

This spicy pork kebab marinade is great for both grilling meat and barbecue. It is necessary to mix all the ingredients, mix well. Spread the marinade well on the prepared pork, stir until each piece is covered with dressing. Leave for 3-4 hours in a cool and dark place, under cling film.