How to soak the pork kebab so that the result is an incredibly tasty meat? What ingredients should be added to the marinade, and which ones should be abandoned? What recipes will not take a lot of time, but take a lot of fun? Read all about the correct marinating pork before a picnic!

Pork shashlik is a terrific dish. Do not believe? How else! Firstly, it succeeds almost always and almost all (the only exception is, probably, roasting on an open fire). Secondly, in the process of cooking, he loses a significant portion of unhealthy fat, and getting on the table, retains only all the goodies and usefulness. Thirdly, it is ideally juicy, since the amount of fat in pork meat is more than in beef and especially chicken.

Pork Marinating Rules

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

1. Vinegar can be used! Pork is probably the only meat that can be marinated freely with vinegar. In this case, you do not risk getting rigid fibers, as they have a special structure. Marinade with vinegar for pork kebab is the easiest to prepare. And in some cases will reduce the time of preparation. 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 infusing at room temperature.
2. No need to add oil. Gilt - and so is quite a fatty product, so you should not use extra 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 part of the fat during their stay on the grill, so vegetable oil is not desirable to use.
3. Pickling time - 12 hours. In order to marinate meat on a shish kebab, you need to give it enough time to saturate the marinade components. For pork, the period is at least 12 hours, during which time it should be kept in the refrigerator. No quick marinating methods for pork kebabs will give a similar result.

The easiest ways to pickle

Prepare a marinade for pork shish kebab can be literally from improvised means. The most popular ingredients are vinegar and mayonnaise. We will tell 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.

Cooking

1. Strip the meat from the films, divide into portioned pieces of medium size (with a children's cam).
2. Grate the pieces with pepper and salt, mix well.
3. Peel the onions, chop up with thick rings, pour over to the meat.
4. Dilute vinegar with chilled water, add sugar, stir, pour into a bowl with shashlik.
5. Stir the contents, cover with a lid and a socket, put in the refrigerator.

Marinade for pork kebab with mayonnaise

A wonderful recipe that has one nuance - you do not want to get any harm to your health, give up the purchased sauce. Some components in ready-made compounds emit harmful substances when heated. Therefore, prepare the mayonnaise at home, using egg yolk, mustard spoon, a drop of vinegar and vegetable oil. To beat a wonderful sauce, you need no more than 5 minutes. Using it, you will know exactly how to marinate pork skewers deliciously without compromising your health!

You will need:

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

Cooking

1. Divide the meat into kebab pieces, spread the salt and pepper evenly. Let stand for 15 minutes to squeeze the pieces with salt.
2. Gradually add mayonnaise, shaking by hand and lubricating each slice. No need to pour a lot of sauce. Its volume should not cover the meat, but simply be present in it, well enveloping the pieces.
3. Peel and chop the onion rings. Mix some of them in a bowl with meat, and place the other part on top, press down with a lid.
4. Put in the fridge.

Dietary marinades

The marinade recipes for pork shashlik with mayonnaise may seem overly greasy, and with vinegar too spicy. We offer you easy options for refills with dietary ingredients.

Marinade for pork shashlik on mineral water

You will need:

• mineral water - 0.5 liters (for 2 kg of tenderloin or neck);
• onions - 3 large heads;
• cilantro (grains), a mixture of paprika and dried tomatoes;
• black pepper, salt.

Cooking

1. Slice the meat, put it in a container. Add peeled and coarsely chopped onions.
2. Pepper well, put cilantro, a paprika and tomato mixture. Salt and mix well. Remember a bit - let the onion pour out the juice, then evenly distribute the spices into pieces of kebab.
3. Pour mineral water over it to lightly coat the meat. Put in the fridge.

Marinade for pork kebab on kefir

You will need:

• kefir with a fat content of 3, 2% - 500 ml (for 1, 5 kg of meat);
• sugar - a teaspoon;
• onions - 4 large heads;
• pepper and salt.

Cooking

1. Peel onions, grate 2 heads, chop the other 2 with large washers.
2. Shred the onion to the meat, cut into pieces. Add salt and pepper, mix well.
3. Gradually pour kefir, constantly stirring the meat. The amount of kefir should be such that lightly cover the kebab.
4. Add sugar, mix.
5. Put the onion on top with rings, cover with a lid, or rather press the marinade with a plate with a load. Put in the fridge.

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

• Marinade for chicken kebab (in kefir, soy sauce, beer)
• Marinades for turkey, beef and pork (in tomato juice, pomegranate juice, kefir, with kiwi)
• Shish kebab on chicken hearts skewers (on the nature, in aerogrill, oven and in the pan)
• Home-made kebabs in the oven (from chicken, lamb, beef and pork)
• Chicken skewers in the oven (from the thighs, fillets and wings)
• Shish kebab in the crock-pot (from chicken, pork, beef)

Well, here comes the time of our favorite dish of the day off - kebab. A picnic, a trip to the country, a hike in the woods or any other foray into nature on weekends or holidays rarely goes without a barbecue. We have a separate form of entertainment, strung pieces of meat on skewers, kindle a fire in the coals and enjoy roasting them, turning and swallowing saliva from impossibly tasty flavors. The cooking process itself is the main pleasure. But it is very important that this wonderful process ends with a meal in the open air. Here it becomes important how the meat is cooked, what it is pickled, what spices and products are used. Today I want to talk about how to cook the marinade for pork kebab, what types are and with what products and sauces you can make the most delicious kebab.

There are recipes for kebab marinade, which are passed down from generation to generation, are classic. But very often we start experimenting in search of new tastes. From my own experience, I can tell you how we managed to try a dozen different recipes in one summer, only from the search for something new and interesting. I do not see anything wrong with this and only support. Even when it seemed to have found the same marinade recipe, after several times you want to try another one. Either a seductive aroma will arrive from the neighbors, then at a party you will try something new. There are always temptations and motives.

Let's pick up a small collection of marinade recipes for pork kebabs and we will experience them all summer. It will be very tasty trials and studies, I am sure.

  Classic marinade for pork kebab with vinegar and onion

Why do I call this kebab marinade a classic recipe? Rather, because it brought us our glorious past, when it was the most popular. Many still remember how difficult it was to find good, juicy and fresh pork meat before. It was often wiry, dry, hard, and from those parts of the body that it was possible to buy. There was little choice. Now we can go to the store or to the farmers market and take the most delicate neck for a kebab, which, thanks to the fatty streaks, will simply melt in the mouth even without much effort and softening marinades. In the same marinade it was possible to cook any meat and the result was quite soft. The presence of onions and spices gave this kebab its special flavor.

Since then, as it seems to me, the very sourness that pork with vinegar acquires has become very popular.

For the marinade on 1 kg of kebab you will need:

• onions - 2-3 pieces,
• vinegar 9% - 1 tablespoon,
• vegetable oil - 1 tablespoon,
• black pepper - 1 tsp,
• salt - 1 tablespoon without slides.

Cooking:

The main thing in cooking pork shashlik in vinegar is not to overdo it. If you have fresh meat, you do not need to put a shish kebab for the night. Vinegar has a strong effect on meat, so 1-2 hours may be enough.

Prepare pork meat for kebabs. To do this, cut it into cubes approximately 5 by 5 centimeters. It may be a little more, but I do not advise you to make it too small, because the pieces will dry out on the fire and the kebab will be tough.

Onions cut into large rings and divide into ringlets. If you like to fry and eat onions, then it can be cut into slices, then it will be easier to stick it on the skewers between the pieces of meat.

In a large bowl or pan, fold the meat pieces, sprinkle with salt and pepper, add the oil and vinegar. Now mix the meat well with your hands, so that each piece is evenly coated with pepper, salt, and butter. Then add the chopped onion and stir too. But remember, if you are going to cook onions and stabbing en skewers, try not to break the pieces. If you have onions only for the taste of meat, then you can knead well, so that the onions start up the juice. He will contribute to the impregnation of meat with juice.

Let the meat stand in the marinade for at least half an hour. Such a marinade for pork kebab is good in those moments when there is no time to leave meat for a long time to pickle. Vinegar is quite a strong substance and with its acid it quickly softens the meat.

After that, you can safely go to nature and barbecue on the grill.

  Marinade from mayonnaise with onions, coriander and paprika

Marinade for pork shish kebab on mayonnaise is a real find for busy people. It cooks quickly, it tastes great. And most importantly, it is simplicity and any keen keeper can cook such a kebab.

Mayonnaise already contains vegetable oil, which will envelop the meat and prevent the precious juice from flowing out, and also help the kebab to redden. There is also mustard to soften the meat and vinegar, which is also sure to make a contribution. And of course the taste. Add some spices for meat, fresh onion onions, and a fine pork kebab is ready.

1 kg of pork will need:

• mayonnaise - 200-250 gr,
• onions - 7-8 pieces
• ground coriander - 1 tsp,
• black pepper - 0.5 tsp,
• ground paprika - 0.5 tsp,
• salt to taste

Cooking:

Clean and dry the meat. Cut into large cubes.

Onions divide in half. Cut one half into large rings.

Put the other half of the onion in a blender and grind it literally into porridge. Onions should put a lot of juice. Pour this gruel into a bowl of mayonnaise and mix.

Salt the meat and add the spices: pepper, coriander and paprika. Stir well, so that each piece is covered with spices. Now in the meat shift the sauce, which turned out from mayonnaise and onion puree. Shuffle everything.

Fold a layer of onion rings (about half) into an enamel saucepan, then place the meat in mayonnaise on top, and the remaining onions on the meat. Cover and leave to marinate for 1-2 hours. It is possible more if necessary.

When frying, chopped onion rings, string on skewers along with the meat. Fry kebabs to ruddy. turning over from time to time. Readiness is checked by clear meat juice. Remove one skewer and cut a piece of kebab.

Marinade for pork kebab with soy sauce will make the meat soft and spicy. The sauce gives it a great dark color and a pleasant taste, especially delicious with natural fermentation sauce. This kebab is marinated from half an hour to several hours, while the meat in any case will be juicy. Pork neck need to pickle the least, and pieces drier, such as ham or carbonate, a little longer. Mineral water helps the process of softening meat, but it is important that it was carbonated, it is a must.

It will take 1 kg of pork neck:

• soy sauce - 100 ml;
• mineral water - 500 ml;
• onions - 2-3 large onions;
• red pepper - 0.3 tsp;
• ground black pepper - 0.5 tsp,
• 2-3 bay leaves;
• other spices to taste;
• salt as needed depending on the salinity of the sauce.

Cooking:

Cut the meat across the fiber into medium-sized pieces, with a side of at least 5 cm, otherwise the kebab will very quickly dry over the coals and turn out to be tough. Too large pieces will be roasted for too long. It is important to find a balance.

Fold the meat in a large dish for pickling, preferably with a lid, so that you can put it in the fridge for a long time. Instead of the cover, you can use food wrap.

Cut onions into large rings and place on the meat. Sprinkle with spices. Now measure the required amount of soy sauce and pour the meat on top. At the very least, fill all with mineral water and stir, slightly kneading the meat and onions, so that they pour the juice and absorb the marinade.

Leave the meat to marinate in the fridge for 2-3 hours or all night if a picnic is planned for the next day. Have a nice weekend!

If you are not familiar with such a fermented milk product like matsoni, then I advise you to get acquainted with it. It is thick and airy, at the same time reminiscent of kefir and ryazhenka, and even slightly natural homemade yogurt. Many have tried to marinate kebabs on kefir and if you are a fan of such recipes, the marinade from yoghurt for you is a real find. For taste, we also take onions and spices. Since the marinade for pork kebab is fermented milk, then the meat will have a light, but not obsessive, vinegar-like sourness.

It will take 3 kg of pork:

• matsoni - 700 ml;
• onions - 1 kg;
• zira, coriander, red pepper, black pepper, thyme - on a large pinch (you can taste more)
• 2-3 bay leaves;
• salt to taste

Cooking:

Pork slices suitable for shish kebab cut into cubes. Best of all, when meat is marble and has thin veins of fat, then the kebab will turn out juicy.

Fold the meat in a large saucepan and immediately fill with fresh chilled matsoni. Stir a little.

Chop the onion finely, we need marinade juice from it. But if you like onion pieces to string on skewers and fry instead of meat, cut a few onions into 4 pieces to make large petals from onion layers. It is them that you then easily put on a skewer and fry. The rest will be exclusively for pickling and you will need to remove the meat so that the onions do not get burnt.

Sprinkle spices in a saucepan and salt to taste. Stir. You can try the marinade to taste and determine how much salt and enough spices. Add pepper if you like hot.

Leave the meat to marinate overnight. The next day you will have an amazing flavored kebab.

  Spicy marinade for white wine shashlik with chili pepper and fresh basil

Acid liquids very often form the basis of the marinade for barbecue, a lot of lovers of meat with sourness. Dry white wine can also be used for pickling. The following recipe is one of those types where the wine adds flavor to the meat and makes it soft. It goes well with fresh basil, but if you don't like it, replace it with parsley or cilantro to your taste.

It will take 2 pork:

• dry white wine - 100 ml;
• 3-4 onions;
• chili pepper - 1/4 tsp;
• fresh basil - 50 grams;
• salt to taste

Cooking:

Clean and dried with paper towels meat cut into pieces. This marinade for kebabs is also suitable for grilled steaks or roasting meat in the oven.

Chop the onion finely, put it in a bowl or pan, lightly salt it and remember with your hands so that it will put the juice. Then add the onions to the meat and mix.

Pour the wine to the meat, add the chili powder. Freshly chop the fresh basil and also put it to the meat. Mix everything and leave to marinate for a couple of hours, you can overnight. It is best to salt the kebab before frying on coals, so the meat will lose less of its juice.

Before cooking, remove pieces of onions and leaves of greens from the meat, otherwise they can burn. Fry until brown crust and clear juice. Enjoy your meal!

The main rule of cooking pork shish kebab on beer is the use of exclusively live non-pasteurized beer. Draft or craft beer, unfiltered beer - this is your choice. It is not worth saving, take a beer more expensive, because you only need one bottle of 2-3 kilograms of meat. Bad cheap beer can ruin the whole taste of kebab and your mood.

For the marinade on beer fit both light and dark beers, you can take stout or even wheat, they will give interesting notes to the meat. Do not take anything with a pronounced sweetness or additives. Best when felt distinct taste of malt and hops. Marinated in beer with pork is enough for 3-4 hours, after such a period the meat will turn out surprisingly soft and juicy. Spices can be added to your taste, but I recommend putting at a minimum: only pepper and onion. Is that the coriander is well suited to the light beer in the marinade, but do not overdo it.

You will need 2 kg of pork:

• light or dark live beer - 500 ml;
• onions - 3-4 onions;
• ground black pepper - 2-3 pinches to taste;
• salt to taste

Cooking:

Skewers on pork beer is very easy to make. Put the sliced ​​meat in an enamel or glass container. Place onion sliced ​​in half rings, lightly salt and lightly mash with hands, while mixing with meat.

Pepper the black pepper from the chaff. Freshly ground pepper always gives more flavor and taste than the finished powder.

Fill the meat with onions with beer and close the container. Let the kebab steep for three hours. After that, remove the meat, and do not pour out the remains of the marinade. When the meat will be fried on skewers on the grill, use marinade for sprinkling, then the meat will be very juicy and fragrant. Alcohol in the finished barbecue will not remain, it will evaporate under the action of high temperature.

On the beer marinade, a very soft and juicy kebab is obtained, for tenderness the meat can be compared to the action of kiwi, but it will not fall apart so much. Just very gentle and melting in your mouth. Try it, you will love it.

Pork kebab marinated in Dijon mustard with coriander

I don’t know about you, but my name is already drooling. Imagine two delicious spices, Dijon mustard and ground coriander, their smell and taste, first imagine a juicy roasted pork kebab. Now combine this. But it is better not to represent, and immediately run to cook. And all because the marinade for mustard skewers does not require several hours to cook. Though immediately on the skewers and grill. Mustard has tremendous marinating and softening properties. I have already talked about this in the article about how to make a soft and juicy kebab. It even turns lean beef into something most tender and divine.

In order for the kebab in mustard turned out to be tastier and more fragrant, take Dijon mustard, which is prepared with the addition of a small amount of wine or wine vinegar (which is more often) and therefore has a very light acidity. But do not take the mustard with the grains. We need a single-cut, ground sauce, because we marinate meat in it.

What is most interesting in such a marinade is that it is not necessary to use onions. Only at will and for taste. And without onions, the meat will be very soft, and the taste will be more pronounced. The mustard spiciness in the frying process will evaporate, only the flavor will remain.

It will take 1 kg of meat:

• dijon mustard without seeds - 2 tablespoons;
• ground coriander - 1 tsp;
• ground black pepper - 0.3 tsp;
• onions to taste
• salt to taste (add before frying).

Cooking:

This is the perfect marinade for kebabs, if you did not have time to prepare in advance or the opportunity to fry kebabs appeared very suddenly. for a long trip to the country from, too, fits perfectly, because it can be eaten in half an hour.

All that is needed is to slice the meat into slices. Large or small, depending on your preferences and barbecue.

Then put the meat in a bowl or saucepan, add the mustard, sprinkle with coriander (ground, not seed), and chop the pepper. Mix everything thoroughly so that the mustard and spices cover the meat on all sides in an even layer. Leave it for a short time, for example, until the coals in the grill reach the desired temperature.

When the coals are ready, strung the meat on the skewers, add salt to the skewers to taste and put it on the grill. Turn not too often, let the meat be sealed with a crust on one side, so it will turn out much juicier.

If desired, the meat can be allowed to stand for a little longer, but it is not necessary to leave it all night. This is only necessary for very tough beef, but certainly not for tender pork.

You will be surprised by the beautiful and unusual taste of such kebabs, and especially by how, in such a short period of marinating, it turns out so soft and juicy. Immediately adopt this marinade recipe and cook shashlik in mustard for your pleasure.

  Pomegranate marinade for the most delicate pork shashlik - a simple recipe

Those who have never cooked kebabs on pomegranate marinade may wonder at the bright red color of the meat and even take pork as beef, for example. But this is pork, just pomegranate juice paints it very well during pickling. According to the degree of impact on the meat, pomegranate juice is one of the strongest marinades, so you should not marinate meat in it for a long time. At night, do not leave, put marinate for 1-2 hours and the kebab will turn out excellent.

Marinade for pork shish kebab with pomegranate juice is suitable for a juicy fatty piece of the neck, and for a lean ham or carrot, and for a shovel. This is a universal marinade and you can also pick up different spices to it, it will turn out delicious with Caucasian herbs and ordinary greens. Black and red pepper will add spice, you can use a little chili.

It will take 1 kg of meat:

• pomegranate juice - 1 cup;
• onions - 2-3 pieces;
• black pepper - 1/4 tsp;
• fragrant spices to taste (hops-suneli, coriander, zira, thyme, ground ginger);
• fresh greens (parsley, cilantro);
• salt to taste

Cooking:

Freshly squeezed pomegranate juice is best suited for pomegranate marinade. To do this, buy grenades and, after clearing, squeeze out the juice, put the grains in a bag with a clasp and roll it over with a rolling pin until all of them burst and the juice runs out.

Cut the meat into pieces, pepper and add fragrant spices. Stir very carefully.

Cut the onion into thin rings, add to the meat and remember well with your hands, mixing and squeezing the juice. Put a few sprigs of parsley and cilantro, without chopping them. So they will give their flavor to the marinade, but they will be easy to remove from the meat and they will not burn on the grill.

Pour the shish kebab with pomegranate juice. Remember that meat should not float in the marinade, it should envelop it, cover and soak. Stir again, compressing the meat so that the juice is better absorbed. Leave to marinate for at least an hour.

Before frying and stringing shish kebab pieces on skewers, remove the sticky onions and greens from them. Fry until tender and clear juice when cut.

Enjoy your meal. Skewers in pomegranate juice is one of the most delicious and memorable recipes.

  Marinade for shashlik with tomato juice and dry wine - video recipe

Have a nice weekend and delicious kebabs!

For a good kebab you need to take only the highest quality, proven, or fish. Minor presence of fat is quite welcome.

The flesh should be cut into pieces weighing about 50 g. A good marinade for kebabs, among other things, often contains onions. He gives the marinade piquancy, and the dish with him will be more juicy. Onion rings, after the main ingredient is pickled, are sometimes strung on skewers, alternating with pieces of meat or fish. On 2 kg of pulp 700 g of onions are required. The ratio is approximate. It is believed that shish kebab onions will not spoil. It is desirable that the onion heads were small - their diameter should not exceed the thickness of the cut pieces. Otherwise, onions will go beyond them and burn, and this is not very tasty.

Chunks of meat or fish need to be folded in a large bowl, pour the marinade and stir. After that, lay the onions between the pieces. It must also be marinated and it is desirable to preserve the integrity of the rings, otherwise it will not be possible to wear it on skewers. The bowl is covered with a circle or plate, pressed down with a yoke and put in a cool place. After a few hours, depending on the marinade, which is preferred, as well as the raw materials that are pickled, you can start stringing and frying.

Traditional vinegar marinade

The composition of vinegar marinade includes vinegar - about 70-90 grams, salt and ground pepper. It is not necessary to add water, as in the process of marinating the meat will put in juice, mix with vinegar and soak all the meat. You should be careful with salt, because the meat loses some moisture during the frying process, as a result of which the salt concentration rises. Some under salt can be later compensated by the sauce served on the kebab. His recipe is at the end of the article.

A good marinade for kebabs, prepared using table vinegar, is suitable for all types of meat and fish.

Marinade on fruit vinegar

Natural fruit vinegar for shish kebab is even better than regular table vinegar, however, due to low concentration, but it does not exceed 4%, a longer aging is required. Its quantity is also taken more than 2-3 times, that is, half a glass. If ordinary table vinegar softens and permeates the meat for a couple of hours, then the fruit and berry will require about 8 hours.

The best marinade recipe for kebab on vinegar usually involves the use of natural grape or apple vinegar infused with rosemary, tarragon or basil. This marinade is used for cooking shashlik of pork, beef, lamb, chicken, rabbit and fish such as salmon or sturgeon.

The composition of the marinade, in addition to vinegar, includes salt and pepper. Onions do the same as in the case of traditional marinade on vinegar.

Marinade using red or white wine

Acids in table wines do an excellent job with pickling. The best marinade for kebabs is always made according to the color of the meat. For dark meat take red wine, and chicken and fish marinate in white. Ideal for marinating semi-sweet wine. White wine will give kebab a slightly sour taste, which is advantageous for both chicken and fish. Of all the varieties of red wine, you can safely give preference to cabernet. His astringency goes well with the meat of large animals, as well as rabbit. The best marinade for pork kebab is made on brandy. It is usually half diluted with water or citrus juice.

For 2 kg of pulp just one glass of wine, mixed with salt and pepper, is enough. The taste of the marinade depends on the type of wine. Onions and in this case will be the way. It is recommended to grind it in a blender to a state of uniform mashed potatoes and put in marinade. There also send the whole sprigs of fresh parsley.

Marinade with mayonnaise

Modern gourmets advise marinating kebabs in mayonnaise. This method is best suited for those cases where the meat has no fat at all and can be harsh, but the most keen-keen people know that mayonnaise, as well as dairy products, is the best marinade for pork kebabs.

Mayonnaise contains all the ingredients needed for pickling - vinegar, salt, pepper and even mustard. It is what gives dry and hard meat unmatched juiciness and softness. Pickling time is long enough. It is better to leave the meat with mayonnaise in a cold place all night. Since there is vegetable oil in mayonnaise, the kebab will roast fast enough. To get a delicate and aromatic dish, it is important not to overdo the skewers on the fire. Here you need to follow very carefully. When a slice of clear liquid appears on the cut, the kebab is considered to be considered ready.

Marinade on sparkling water

For the marinade take mineral water with gas. It is desirable that this water had a pronounced taste and a high level of salinity. Carbon dioxide passes through the meat fibers and creates conditions for deeper penetration of the aromatic components of the marinade. These are fresh herbs - parsley, celery, basil, tarragon, oregano and mint. The amount of salt and pepper is determined individually, based on the taste of mineral water.

Perfectly cope with marinating and sugary carbonated drinks. Despite their seeming incompatibility with salt, pepper, onion and green herbs, meat is marinated in them very quickly. It turns out a very good marinade for kebabs from a variety of meats. It undergoes the necessary hygienic processing and acquires a wonderful taste.

Korean marinade

Kebab lovers who know a lot about marinating meat recommend marinating it in liquids from Korean vegetables that are sold in bulk markets. The hearty taste of a very spicy solution perfectly marinates any meat. This is the best marinade for dark meat kebabs. The composition of their pickles Koreans kept secret, but to know them and not necessary. For 12 skewers, half a cup of Korean marinade made of any vegetables is enough.

Marinade with tomatoes

Another quick pickle option is canned tomatoes. It has all the necessary components. Tomatoes are also used to pickle meat. A few pieces need to knead and combine with the brine. In this composition, hold the meat overnight. The next day, you can fry the skewers.

As for fish, this is probably the best marinade for a kebab from it. In this case, marinating should not be too long - 15-20 minutes will be quite enough.

Marinade on pomegranate juice

In the southern regions, it is believed that the best marinade for lamb kebab is made from pomegranate juice. Packaged canned juice is not suitable for this purpose. It is better to buy it on the market fresh or independently squeeze it out of pomegranates. For marinating 2 kg of meat, one cup of juice is enough.

In addition to juice, the marinade includes salt and pepper and fresh herbs. They need to put the whole branches. They should not get on skewers. Since the process of marinating lasts about a day, during this time the plants have time to give all their flavors to the marinade.

This marinade is suitable for beef.

It makes the color of meat more saturated and beautiful, and in some cases it is very significant.

Marinade on beer

This marinade can be prepared on the same beer with the usual seasonings, such as salt and pepper, without adding anything else, in the expectation that the hops and malt, which gave the taste to the drink, will do a good deed for meat too. It is on beer, according to experts, that the best marinade for pork kebab is obtained. For it is suitable only high-quality live beer without the inclusion of preservatives and other artificial ingredients.

Beer marinade is able to turn the usual slices of cold cuts into an amazingly tasty dish.

Beer and pomegranate juice should be mixed in a 1: 1 ratio. Cilantro, basil, parsley and celery put in the marinade and chop into porridge using a blender. Salt and pepper. Put the meat in the marinade and hold it for 6 hours. If the kebab is scheduled for the second part of the day, it is convenient to do this in the morning. So that the meat retains all the flavors and does not lose juiciness, it should be removed from the marinade and sprinkled with vegetable oil before being placed on the skewers. This kebab roasts faster than without the participation of butter. Its readiness is checked by incising a piece of meat. As soon as the red juice turns into transparent, the kebab is ready. It is recommended to shoot a little undercooked. The best marinade for pork shish kebab, and the beer marinade as such, is a unique property of preservation, in which even raw meat will not be harmful to health.

Marinade on lemon juice

This marinade is best suited for fish, but may well be suitable for meat. From a few lemons you need to squeeze 150 grams of juice, add salt, pepper, ground onion and green culinary herbs to it. Marinate not too long - no more than half an hour. Pickled pieces out of the sauce and pour over vegetable oil. After that, immediately strung on skewers and send to the grill.

Marinade on kefir

Fermented milk products are considered to be an excellent basis for the marinade. In order to marinate 2 kg of meat, you need to prepare the following composition. Spicy herbs - cilantro, basil, dill, mint, celery and parsley - put in a blender. There also send a few cloves of garlic and a couple of onions. Salt, add ground pepper and pour half a liter of kefir. All the ingredients should be crushed and filled with a thick and fragrant mixture of pieces of meat. The best marinade for kebab made from chicken, pork, lamb or beef is obtained on the old kefir. The he is sour the better. The duration of marinating depends on the type of meat. For a chicken, 30-40 minutes is enough, and you can hold pork for a day.

Marinade for chicken

Chicken fillet from the breasts can be marinated in any of the ways suggested above, but we offer you the best marinade for chicken skewers, tried and enjoyed by many gourmets. In order for the marinade to have enough for one and a half kilograms of meat, you need to mix two tablespoons of the finished mustard with the same amount of mayonnaise and soy sauce. Add a handful of hops-suneli and a teaspoon of powdered sugar. Crush two large cloves of garlic and mix with the other components. Marinate in this composition for 40 minutes.

Kebab Sauce

The main task of the marinade is to process raw meat products so that they become absolutely safe for human consumption. After keeping the meat in one of the marinades offered by us, it can be eaten raw, but it will be much tastier if it is singed with the heat of the barbecue coal and pour on the appropriate sauce.

We offer you a universal sauce that fits any kebab. If your shish kebab was freshly made due to incorrect calculation of the amount of salt and hot pepper, then homemade tomato sauce successfully compensates for all the errors.

Three kilograms of tomatoes need to be scalded with boiling water and peeled. Rub through a sieve and pour into a large cast iron skillet or pan. Put on the fire. Put 3 bay leaves, one small piece of ginger root and a cinnamon tube in the pan. When the excess water is evaporated, and the volume of tomato puree is reduced by 2 times, you can begin to enrich its taste. To do this, chop fresh dill, basil, tarragon, oregano, mint and 100 g of garlic in a blender. Grind into powder 1 clove, 1 large pea pepper and 20 small peas, a small pinch of cumin and black cumin. Send all this to the tomatoes, after removing the cinnamon, bay leaf, ginger from the pan and adding salt and a coffee spoon of sugar to taste. Wait for boiling and turn off.

If the sauce turns out to be more than necessary, then it can be folded into a glass jar, pour a little oil on top, cover with a lid and send to the fridge until the next kebab.

With the beginning of the season of kebabs, the topic of cooking this delicious dish becomes relevant.

Few people can resist and not eat at least a piece of fragrant meat infected on the coals.

Someone cooks kebabs always the same, and someone is not averse to experiment.

Pork kebab with bite and onion is the most common recipe of the dish.

Pork is cooked quickly, it turns out very soft and juicy, does not have a peculiar smell inherent in the old lamb or beef.

Acetic marinade is easy to prepare, is cheap and guarantees amazing taste. The main thing is not to overdo it and not to confuse vinegar with vinegar.

Pork shashlik with vinegar and onions - the general principles of cooking

In order for the pork kebab with vinegar and onion to be perfect, the meat must be fresh, steamed, not frozen. Such meat has a pleasant delicate aroma and pale pink color on the cut. Juicy dish will turn out in the event that the meat has streaks of fat.

Slice the piece with cold water and dry. Then cut into rather large pieces (but not more than 4 cm): they will be slightly roasted on skewers.

Marinating utensils should be enameled or glass, if there is ceramic - excellent. The main thing is not to pickle in an aluminum container.

Vinegar - the main component of the marinade. You can take vinegar essence, nine or six percent table vinegar, as well as any taste variations: apple, balsamic, wine. Usually, 40 ml of 9% table vinegar is taken for each kilogram of pork. Vinegar can be replaced by a young wine, only sour, without sugar. Marinating time varies on request from several hours to days.

Onions can be cut as you like: rings, straws, cubes. There are recipes that use grated onions as the original replacement for breaded. You can add any spices to the marinade, but saffron, sage, cumin, basil, coriander, marjoram, ginger, and all kinds of pepper are especially good with pork.

Pork kebab with bite and onion is cooked very quickly. Depending on what size the pieces are strung on a skewer, the meat is ready from 25 to 40 minutes. It is important to turn the skewers in time to bake all the pieces evenly.

Pork shashlik with vinegar and onion “Traditional”

The recipe uses the simplest marinade that you can imagine. The result is exactly the taste of kebab pork with bites and onions, which is considered traditional.

Two kilograms of pork pulp (preferably neck);

A teaspoon of vinegar essence 70%;

Two medium bulbs;

Spices for barbecue to taste (about one and a half tablespoons of dried herbs and seeds);

150 ml of cold water;

Tablespoon coarse salt;

Two tablespoons of vegetable oil.

Meat prepare, cut into pieces.

Bulb onions cut into cubes, not rings. Grated onion will give more fragrant juice, nourish their meat.

Put in a bowl, where the kebab, pork and onion will be marinated, mix everything.

Prepare the marinade by mixing vinegar and water.

Pour the vinegar water into the meat, mix.

Cover everything with spices and salt.

Marinate kebab meat for at least two hours. To marinate the meat better, put the meat in the fridge all night.

Before stringing on skewers, pour in the oil and mix well again.

Set the skewers over the glowing coals. Fry, always turning the skewers every seven to ten minutes.

Serve with tomato sauce, marinated onion rings, fresh herbs and vegetables.

Pork shashlik with vinegar and onions on mineral water

With mineral water, the taste of pork kebab with bite and onion is slightly different. Marinating meat can be very short: it will definitely get the most tender.

Two kilos of boneless pork;

80 ml of table vinegar (9%);

Two medium bulb bulbs;

Spoon of coarse salt;

A third of a glass of mineral water with gas (the taste should be neutral);

Two tablespoons of kebab spices or seasonings.

Cut pork into pieces.

Bulbs cut into large rings.

Fill the onion rings with salt, wipe with your hands until the onion juice is released.

Put the onions in a container for pickling, cover the spices (garlic, pepper mixture, ground coriander, garlic).

Pour in the same mineral water, mix everything well.

Put the meat and mix again.

Marinate kebab pieces for two to three hours.

Fry the meat on the coals or put it in the cold if the kebab is scheduled for tomorrow.

Pork shashlik with vinegar and grated “Juicy” onions

The original recipe for pork kebab with a bite and onion, in which the onion should be rubbed, not cut. In such an onion-vinegar "breading" the meat will not have a chance to dry out during frying. Sugar will give the pork crust a special caramel flavor.

One and a half kilograms of pork neck (neck);

Six tablespoons of table vinegar (9%);

Three bulb onions;

Two teaspoons of granulated sugar;

Spices, pepper to taste;

A spoonful of coarse salt.

Cut the meat piece into pieces and put it in the pan.

Bulbs, large grate and put on top of pork.

Salt, sprinkle with spices and salt.

In vinegar, pour five tablespoons of water, sugar, mix.

Pour the vinegar marinade on the meat, mix again and marinate an hour and a half to the room.

Then put the kebab in the fridge, marinate for another 12 hours.

Pork Shashlik with Vinegar and Tomato Onions

Very tasty meat can be cooked on the coals, if you add to the traditional recipe fresh herbs and meaty tomatoes. Skewers of pork with a bite and onion will turn out with a wonderful fresh tomato note.

Kilogram of pork (very good in this recipe brisket);

Five bulb bulbs;

Ten medium tomatoes;

Head of garlic;

Two bunches of fresh greens;

Salt to taste;

Two tablespoons of plain 9% vinegar.

Sliced ​​the meat into pieces into a comfortable enamel pan, add salt, grind the peppercorns in a mortar and pepper.

Peeled onions cut into rings.

Cut tomatoes into large slices.

Put the vegetables to the meat, mix and marinate in the refrigerator for 8-10 hours.

Grate the garlic before frying.

Mix garlic and vinegar.

Pour garlic-vinegar mixture into the meat, mix.

Strung on skewers and fry.

Pork shashlik with vinegar and onion "Sweet marinade"

Another southern recipe for pork shish kebab, for which you need a white onion. It is necessarily marinated and served to the finished meat as a snack.

One and a half kilograms of pork neck;

600-700 grams of onions for marinating meat;

100 g of vinegar 9%;

300 ml of water;

Barbecue seasonings, spices and salt;

Two tablespoons of granulated sugar;

Two or three large white lettuce bulbs.

Pieces of meat put in a saucepan or bucket, salt moderately, pepper to taste.

Prepare vinegar marinade by mixing one hundred milliliters of water, 75 ml of vinegar, and a half tablespoons of white granulated sugar.

Grate all the onions for the meat. You can chop the onion in a blender.

Pour the onion puree and vinegar marinade into the meat, mix.

Store in the refrigerator, marinate for 15 hours.

The next day, cook the pickled onions. Lettuce bulbs cut into rings or half rings.

Prepare a portion of vinegar marinade from 25 ml of table vinegar, two hundred milliliters of water and half a tablespoon of white sugar.

Pour marinade onion rings and leave for two hours.

Fry meat until tender, periodically sprinkling water or mineral water.

Serve with onion marinated rings, pre-drain the marinade.

To make onion and meat cut tomatoes, cucumbers, fresh herbs.

Pork shashlik with vinegar and onions, mustard and mayonnaise

You can somewhat diversify the recipe for pork kebab with bite and onion, adding mustard and mayonnaise to the marinade. Mustard will give the dish a characteristic savory flavor, and mayonnaise - a delicious crust and tenderness.

Three kilograms of pork pulp;

800 grams of onions;

15-0 grams of mayonnaise;

Two tablespoons of mustard;

Salt to taste, pepper and seasonings (optional);

50 ml of table vinegar;

Half a liter of water.

Peeled onions cut into large rings.

Season the sliced ​​meat with mayonnaise, mustard, pepper, salt. If desired, flavor the meat with special spices and herbs for kebabs.

Put the onion rings over the meat.

Combine the vinegar and water, also pour into the pan and mix everything vigorously.

Put a wooden circle or board on top of the meat, put a oppression on top (three-liter with water, for example).

Marinate in this form for at least 8 hours, and it is better to make barbecue in the evening, and in the morning go on a picnic.

It is possible to fry such shish kebab on a lattice, putting next to the meat the rings of a young zucchini, fresh tomato, slices of sweet pepper. Get a tasty and healthy side dish.

Pork shashlik with vinegar and onion "Honey"

A fragrant meat dish, marinade for which is prepared with honey, mustard and balsamic vinegar, will turn the picnic into a tasting of delicious tender meat.

One and a half kilograms of pork;

60 ml of balsamic vinegar;

Three cloves of garlic;

Four tablespoons of vegetable oil;

Tablespoon mustard;

A tablespoon of honey;

A teaspoon of a mixture of rosemary and oregano;

150 ml of carbonated water with a neutral taste.

Cut the prepared pork meat into 4-6 cm pieces, put into an enameled pan.

Chop the garlic with a knife or pass through the press.

Cook the marinade. mix garlic, oil, honey, balsamic vinegar, mustard, dried herbs.

Put the marinade in the meat, pour in mineral water, mix.

Marinate in the cold for at least three hours.

Fry over coals and serve with onions and fresh vegetables.

Pork shashlik with vinegar and onions - tricks and tips

The most important ingredient for kebab is meat, so the selection of pork should be given special attention. Particularly good are the parts of the pork carcass, such as the neck, lumbar part, brisket. However, the kebabs are prepared from ham, shoulder blade, ribs.

Frozen store meat is not suitable for this, juicy kebab. Such pork has no elasticity, the kebab will turn out dry and tasteless.

Do not pour too much vinegar into the meat. It will dry the pork, and it will not turn juicy. It is very important not to confuse acetic acid and vinegar.

Oil is added to the marinade in order to get a delicate crust and to keep a delicious juice inside each piece. Due to the fact that the oil quickly grabs, the juice does not leak out and the kebab will turn out juicy.

To check the readiness of the meat, the piece must be cut with a sharp knife. Highlighted clear juice - evidence of readiness kebab. If the juice is pink, the meat is not ready yet.

If the meat is marinated, and the trip is canceled, it does not matter. Barbecue can be cooked in the oven, warming it fire. In order to simulate a ruddy crust from the coals, it is better to place the roaster as close as possible to the heating elements.

Meat cooked over the embers is a self-sufficient dish. But I know how to make it better! I offer you as many as five nearly perfect solutions, how to pickle pork shashlik so that the meat is juicy, soft and fragrant. Why "almost"? Because usually the chef rarely manages to “snatch” a piece of the meat masterpiece he created with the delicate aroma of smoke. While he is putting out the brazier, barbeque splendor has long been laid out on the plates or even actively participates in the digestion process. But even here there is a wonderful way out - to entrust the cooking of a juicy kebab to someone else. But be sure to write down marinade recipes for pork, they will come in handy more than once.

The method of marinating pork shish kebab 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 - normal and fast. Both options are simple and win-win.

Ingredients:

How tasty marinate kebab in onions:

You probably already know how to choose meat for kebabs, 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 tenderloin can be dryish. But if you are going to fry it on the coals, just slide the skewers between the pieces of meat on the skewers between the pieces of meat. Before marinating pork, wash it thoroughly and dry it with moisture using paper towels, for example. Cut into small pieces so that they are convenient to string on skewers, and then eat. Focus on the double size of a matchbox, but I usually cut a little smaller.
Cook the marinade. The secret of this recipe is a large quantity of onions. Do not be afraid to go too far with this ingredient. If you plan to cook the dish in a day and a half, chop the onion with medium-thick rings. Or half rings when the bulbs are large. But if you are going for a picnic in a few hours, better rub the onions. The procedure, of course, "tearful", but your sacrifices will not be in vain. One of my friends during the rubbing of a bow puts on a diving mask so as not to cry. It's funny to watch such a freak. But, according to her, this is a 100 percent way to protect against vain female tears. I suggest just to be patient. Or use a blender to chop the onion. Put onion rings or mashed potatoes in a bowl.
Prepare the second part of the fragrant marinade. I had a ready-made mix of spices for kebabs. It includes black pepper, coriander, basil, thyme, sweet paprika, zira. You have no ready-made bouquet of spices? Take about half a teaspoon of all the listed aromatic herbs. Or you can use a different seasoning to taste. Add spices to vegetable oil. I used olive, but sunflower will do as well. Do not put salt yet, it can make the dish tough.
Mix thoroughly.
Pour the fragrant oil into the bowl. Spread his hands on the ingredients. Cover or tighten with food-grade polyethylene. And put in a cold place. Marinating time for the express method is 2-3 hours. If onions were cut into rings, keep the meat in the refrigerator for about a day. Or at least 10-12 hours.
String pork on skewers, alternating it with onion rings. If prepared according to the express-recipe, simply brush the skewers on top with the remnants of the marinade.
Cook over the coals. Turn over from time to time. Salt is better than a ready-made kebab. Or you can sprinkle with salt during cooking (already fried side). To prevent the dish from burning, periodically sprinkle the pieces of pork with liquid, remaining after marinating, with clean water or beer. Check for readiness with a knife. If a completely clear juice is released from the incision, without any admixture of blood, the dish is ready.

Kiwi for a tasty kebab from hard meat

This "magic" marinade makes soft and juicy even the toughest meat. It can be used for cooking kebabs or roasting 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.

A detailed marinade recipe:

1. Peel a few small bulb bulbs. Wash thoroughly. And then cut into rings or semicolus about 1-1.5 cm thick.
2. Peel the garlic into thin slices. If not fresh, replace with dry seasoning. It will take about 1 tsp.
3. With a kiwi remove the skin with a knife. Wash up. Grind the gruel 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 napkins. Cut into portions for grilling or skewers. Then place in a suitable glass or enamelled deep vessel.
5. Add to the pork chopped onion, garlic, mashed kiwi. Also add a little ground mixture of peppers or other spices to taste. Stir. Cover the bowl. Marinate the meat in a cold place from 30-40 minutes (pork neck, tenderloin) to 2 hours (ham, shoulder), depending on its hardness. This is an express marinating method. At night or at night in a mixture of kiwi and spices, pork should not be left. This is the case when the best is the enemy of the good. Overexposed pieces of meat will turn into mush.
6. Salt before cooking. Put the meat slices on the skewers or grill as usual for you. I was so grilled kebab last weekend. The meat was juicy and appetizing. And even my husband enjoyed eating such pork, even though he loves lamb more.

Beer Based Marinade

Just do not tell men what will marinate kebabs. In 99 cases out of 100, the reaction of "members of the club of beer lovers" is easy to predict. They would never allow such a "barbaric" way to crack down on your favorite drink. But most of them easily accept the fact that their beer rate has decreased by exactly 1 liter when they try a juicy and fragrant kebab made according to this recipe. Pork will be soft, melting in your mouth, and will get a pleasant aftertaste.

What we will cook:

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

Step-by-step instructions for making kebabs in beer:

1. Best of all in the "company" with this marinade will feel the neck, brisket or ham. Wash meat. Blot from excess moisture. Remove all films and hanging fat. And cut the pork pulp suitable for the selected method of cooking slices. Marinate will be in a deep tank. Plastic (even if food) is better to set aside. Because it will be difficult to wash it later. I advise you to choose glass, ceramics or metal (always with enamel). Put the pieces of pork 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. Their composition usually includes ground pepper mix, coriander, basil, thyme, zira, paprika. You can also add a little garlic.
4. Stir with your hands. Put a flat plate on top of the future kebab. And install pressure on it. For example, a three-liter jar of water. Send pork to pickle in a cold place for 4-5 hours. And then proceed to frying juicy and tasty meat. And do not forget to salt, since salt was not added to the marinade. By the way, you can cook shashlyk marinated in this way both in a frying pan and in an oven. It turns out perfectly!

How to pickle shish kebab in mineral water

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

List of desired products:

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

How to cook pork shish kebab on mineral water:

1. Well-washed meat cut quite large chunks. But keep in mind, the larger the cutting, the longer the kebab will fry. Put it in a spacious deep sudochek or bucket.
2. Peel the onions. And chop the medium-thick rings, half rings or quarter rings.
3. Transfer to the meat. Pour in all the dry spices - coriander seeds, paprika, black ground pepper. You can adjust their quantity to your taste. Add salt immediately. Mineral water will not allow meat to become hard, even if it is salted immediately. Stir with your hands. I even advise you to mash the ingredients a little so that the juice is extracted from the onion.
4. Pour in mineral water. It should completely cover the meat. Left a little mineral water? Save it to sprinkle pork while cooking on the grill. Well, for the emergency extinguishing of coal, if they suddenly ignite. Hermetically cover the pot. And send it in the fridge for 8-12 hours.
5. Cook the shish kebab in the traditional way, while pouring the remains of marinade and mineral water in the process.

Marinated pork for kebabs in wine

Wine gives the meat juiciness, softness, delicious intense color, unique aroma and subtle tart taste. This kebab - the temptation even for an avid vegetarian. Marinating in wine is better the neck of the carcass or ribs.

List of required:

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

Cooking:

1. Rinse the meat under running water. Try to wash away all the broken bone and small debris. Remove films and veins. Cut the pork first into strips 5-6 cm wide. And then divide it into rectangles. Put in a deep bowl.
2. Onions clean and rinse. Divide in half. Grate one half. Or grind with a blender into mush. And the rest - cut into thick rings.
3. Add crushed onion to the meat. Put the salt and black pepper on it. Stir so that the spices are evenly divided into pieces of pork.
4. Slowly pour in red dry wine. At the same time, as if massaging the meat so that the marinade is better absorbed into the fibers.
5. Pour all the liquid in, place onion rings on top. This onion will be needed for frying kebabs. 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. Or hold the bowl in the kitchen for 60 minutes, and then put in the cold for another 6-12 hours.
7. String on skewers, alternating meat with onions. Cook over the coals. The dish turns out extremely juicy!

Have a great barbecue season with smoke!