Pork kebab quick marinade is the most delicious. How to quickly pickle pork shashlik

01.05.2019 Buffet table

Choose the best marinade for pork kebab from 10 recipes: for juicy, fragrant and very tasty meat!

A simple marinade recipe for pork kebab: does not contain anything extra and allows you to feel the taste of meat in all its glory.

Pork - 4 Kilogram
Ground allspice - 1 teaspoon
White onion - 1 Kilogram
Salt - 2 Art. spoons

Peel the onions, wash and cut into half rings. Add salt and spices to it. Mom hands to onions let the juice. Put a portion of the onion in the bottom of the dish, and top out the chopped meat.

A simple marinade for pork kebab is ready!

Fry pork in onion marinade on a large grid for about 40 minutes. Make sure the onions are not burnt. Direct fire is not allowed. Enjoy your meal!

Recipe 2: Pork marinade kebab with vinegar (step by step photos)

pork - 1 kg
onion - 500 gr
water - 600 ml
vinegar 9% - 1.5 tbsp.
salt - 1 tbsp.
sugar - 1 tbsp.
olive herbs - 1 tbsp.
pepper - to taste

Peel the onions and cut them into rings. Cut meat into large chunks.

Put the onion on top of the meat. Then again the meat and onions.

It is best to serve such a kebab with a lot of salad and vegetables.

Recipe 3: marinade for pork kebab with onion

Step-by-step recipe for pork shashlik with an unusual marinade - onion, without vinegar, beer and wine. Very tasty marinade for pork kebab.

pork (neck) - 2 kg
onion - 1 kg
bay leaf - 6 pcs
salt, spices

Marinated shish kebab with onions is necessary only from the evening! If you have so much time to wait, then you should choose another marinade recipe.

Peel the onions, wash them, cut them into four pieces and skip through a meat grinder or as I grind in a blender.

Meat cut into medium pieces across the fibers.

In the meat, add spices to taste: dried parsley, dill, basil and oregano, as well as add black pepper. Attention, do not put salt at this stage!

Now you can pour the whole milled onion into the meat and mix well with his hands. Leave the marinade to stand in the evening for the whole night.

Two hours before frying, remove all the onions and bay leaves from the meat and salt it well.

Put marinated meat on skewers. You can also take a peel and cut into rings of fresh onion and alternate with meat, or simply put onion gruel from the marinade over the meat put on the skewers, it also works very well.

Next, put out the fire, spread out even coals and cook shish kebabs for the heat Separately, drain the juice of the marinade into a plastic small bottle, add vinegar and, if necessary, water, it is necessary to sprinkle on top of the meat so that it does not stick, and it is juicy.

Recipe 4: marinade for pork kebab with mayonnaise

mayonnaise - 200 gr
onion - 1 head
pork (sirloin) - 2 kg
barbecue seasoning to taste

Prepare a list of products for barbecue marinade. Mayonnaise take a high-calorie, large onion, and choose the seasoning for pork grilled on your choice. Pork need to buy selective. Well, if you get a cooled part of the ham. Cut it into small rectangular pieces.

Will send in a tray for pickling. Onions we chopped and attached to the meats. The meat was abundantly filled with ground spices and mayonnaise.

The resulting marinade for pork kebab works wonders in just over an hour and a little. Kebabs are especially tasty and tender, if the meat is not overexposed in mayonnaise. On condition that part of the ham is purchased chilled, and not after freezing.

Pork is planted on skewers without distance - 5-6 pieces per serving. Prepare pork on good coals, excluding open flame.

Recipe 5: marinade for pork kebab with lemon (with photo)

The marinade easier, the brighter the taste of meat and juicier pieces. The most important thing is the quality of the pork. From bad meat a good kebab will never work. And in order not to spoil it, not to overdry, remember that salt should be added to the marinade just before preparation.

pork neck - 1.5 kg
lemon - 1 pc
onion - 3 pcs
olive oil - 3 tbsp.
black pepper - to taste
salt - to taste

Pork rinse well, pat dry with a paper towel and cut into large pieces across the fibers and fold into a deep pan.

To give onions more juice, cut it into small cubes and send it to the meat.

Pour the olive oil into the pan.

Sprinkle generously with fresh ground pepper.

Squeeze the juice of one lemon on top.

Salt and mix well.

Cover the saucepan with the lid and leave for an hour or two in the refrigerator. Marinade for pork kebab ready. In principle, such meat can be cooked almost immediately, but the longer it will marinate, the juicier and softer the barbecue will turn out.

Prepare the grill when the coals have reached the required condition, salt the meat (a teaspoon of salt is usually taken for 1 kg of meat) and start stringing on the skewers.

Depending on the width of the brazier, you can put 5-7 pieces of meat on each skewer. Onions are best shaken so that it does not burn.

Cook the meat for 20-25 minutes, from time to time it must be turned over for even roasting.

Recipe 6: A quick marinade of kiwi for pork kebab

Pork - 2 Kilogram (neck)
Onions - 4-5 Pieces
Kiwi - 1-2 Pieces
Salt, pepper, seasonings - - To taste
Fresh greens - - To taste (the more the better)

It is a well-known fact that the neck of the pork is best suited for kebabs. Even not experienced skewers of this part turns juicy and tender.

A piece of meat is thoroughly washed, dried and cut into pieces of medium size. It is very important to chop meat well, because if the pieces are large, they will not be fried, and if they are small, they will dry out.

Meat laid in a convenient dish, to him pour half-sliced onions. Well we salt, pepper, add spices to taste and finely chopped greens.

Then peel the kiwi, grate it or finely chop it and add to the meat. Mix everything well with your hands, cover with a lid and marinate for half an hour! It is important!

After our meat has been marinated, we prepare strong coals and obtain skewers.

Strongly enough to each other we string pieces of meat. Onions I advise you to fry separately.

Coals are evenly leveled and laid out kebabs. Fry the meat for about 20-30 minutes, depending on the heat of the coals. Do not forget from time to time to turn the skewers.

We serve our kebabs with fresh vegetables, herbs, beer, ketchup and good mood.

Recipe 7: marinade from soy sauce for pork kebab

Soy sauce - 0.5 cups
Tomato juice - 0.5 glass
Bow - 1 head
Garlic - 1 clove
Starch - 1 tsp.
Vegetable oil - if necessary
Hot peppers to taste
Allspice - to taste
Fragrant herbs - optional
Spices - at will

Finely chop the onion, chop or crush the garlic cloves. Add spices to taste: fragrant and / or hot peppers, dried or fresh herbs (basil, hops-suneli), spices (coriander, ginger), etc. Salt is not necessary, because soy sauce and so salty enough.

Pour into the prepared ingredients soy sauce and tomato juice.

Add the starch to the marinade if desired. Stir.

Place pieces of meat, such as pork, in the marinade for at least an hour.

Marinade for pork kebab with soy sauce is ready.

Recipe 8: marinade for pork kebab on mineral water

pork pulp - 3 kg
onion - 10-12 pcs.
carbonated mineral water - 1-1,2 l
ready seasoning for meat - 1.5 tsp.
ground pepper mixture - 1.5 tsp.
ready seasoning for barbecue - 1.5 tsp.
salt - 1.5 tbsp. l

Wash pork thoroughly and dry. Cut into pieces not less than a matchbox.

Peel the onions and cut them into rings or half rings.

Place the meat and onions in a suitable non-metallic container. Stir. And choose the dishes in such a way that it is convenient to mix the pork, and the water with which you will pour the meat does not overflow.

Pour seasonings and spices.

Add salt. Mix thoroughly.

Pour in mineral water.

The liquid must completely cover the pork.

Cover the dish with the meat lid and place in the refrigerator overnight.

Remove the pieces of pork from the marinade, string on skewers and fry over hot coals, making sure that no flames appear.

Recipe 9: tomato marinade for pork kebab (with photos step by step)

This recipe is used to cook classic kebab in a Caucasian way.

pork pulp - 2 kg;
onion - 5-6 pcs .;
tomato juice - 1.5 l;
seasonings and spices "Caucasian set" - 1-1.5 st. l .;
salt - to your liking.

We wash the meat thoroughly and cut it in portions so that it is convenient to string it on a skewer and at the same time the pieces do not hang down to the coals.

Cut the onion rings.

Onion we do not regret that the meat was tasty and juicy. It is desirable to make the rings denser, then they will also be able to be strung on a skewer. And you can choose small onions, they are strung together, alternating with small tomatoes and meat.

Pieces of pork salt and sprinkle with spices.

For meat, pour onions and pour this business with homemade tomato juice.

Meat is left to marinate overnight in the fridge. You can add a few tablespoons of vinegar here. Mix the meat a couple of times so that it is marinated evenly.

Recipe 10: marinade for pork kebab on kefir

pork pulp (I have a front ham) - 1.5 kg
kefir 3.2% fat - 0.5 liters
medium onion - about 1 kg
a mixture of "5 peppers", salt, thyme

First, rinse the pork under running water, cut off unnecessary films and veins, dry and cut into square pieces on the cutting board with a knife, preferably the same size.

The pieces should be neither large nor small - 4 ÷ 6 cm.

Meat of this size will be easy to put on a skewer and allow it to fry evenly.

Kebab loves onions, so do not regret it. As it is supposed to stick onions together with meat, I recommend to take medium-sized onions.

Peel the husks from the onions, cut half into large rings, chop the other half very finely.

Pork and onions put in a large enamel pan.

Add salt to taste, a mixture of "5 peppers" or just black pepper, dried thyme and any other spices for shish kebab.

Mix thoroughly with clean hands and pour kefir. Kefir should envelop every piece of meat, so once again mix everything.

Top onion, cut into rings, close the pan with a lid and put in the fridge to marinate overnight (for 8 ÷ 10 hours).

Marinade for pork kebab on kefir is ready!

Cooking kebabs can not do without cooking coal. Therefore, having come to nature, kindle a fire or ready coal.

While the firewood is burning, put the pieces of meat on the skewers, alternating with onion rings, while the onion gruel in which the marinated pork has to be removed from the pieces, as it will burn.

Posting skewers with meat over hot coals.

While cooking kebabs, turn the skewer several times so that the pieces are roasted on all sides, and several times pour the meat with the remaining marinade for greater juiciness.

In 20-30 minutes the world's most delicious kebab will be ready.

His readiness can be determined by cutting a piece of meat with a knife. If the juice flows clear - the meat can be removed from the barbecue, if a dull reddish liquid is released - leave to cook for a few more minutes.

Skewers of pork marinated in kefir can be served directly on skewers, which is very tasty, or remove the pieces from skewers and put them on a common dish.

To cook barbecue in nature with friends is a whole event, a good reason to finally get together and enjoy the sunny weather. Often such an event turns out to be spontaneous, and the main dish of the table - meat - is not pre-marinated. How to pickle kebabs quickly?

In such a situation, one of quick marinade recipes. The proposed collection contains recipes for kebab meat in a hurry and without the risk of spoiling the classic taste of your favorite dish cooked on fire.

Quick marinades for kebabs

Kiwi Marinade - the fastest

At 3 kg. meat will need 2 large or 3 small fruit. If the fruit is soft, mash it into a mush, and if hard, chop it finely. Mix the kiwi with chopped meat. Add onion, salt and spices to your taste. After 30 minutes, the meat is ready to fry.

Cherry marinade

Fans of sweet and sour notes will like this way of cooking meat. This marinade is similar to the classic Georgian recipe because of the dry wine in the composition. 3 kg. add salt to meat, add 1 tbsp. l paprika and leave for 20 minutes. Then pour 200 ml. concentrated cherry juice and 100 ml. red dry wine, cover with a lid. It takes 90 minutes to soak the meat in a cherry flavor and make the wine soft.

Tomato marinade

Meat with tomatoes is combined quite successfully, and this method of marinating well emphasizes the taste and juiciness of the finished kebab. You will need homemade canned tomatoes and pickle from them. In 150 ml. brine add 4 ground tomatoes without skin, pour 150 ml. tomato juice. Slice the meat, salt it, add ground black pepper, cover with tomato mixture. Optionally add red onions, sliced into rings. Marinate 90 minutes.

Kefir marinade

Pour 3 kg. meat with highly carbonated mineral water so that it completely covers the cut pieces, and put under pressure for 2 hours. Then drain the water and salt the meat, add spices and one onion, cut into rings. Add 1 liter. kefir, after 20 minutes the meat is ready to fry.

Share quick recipes marinades for kebabs with your friends and be sure to try them out with the whole company. Juicy, tasty and soft meat is guaranteed!

For cooking kebabs, experts advise to choose pork, as this tender and quite fatty meat with a neutral taste perfectly absorbs the ingredients of the marinade and does not dry at all when fried.

If the desire to cook such a dish arose spontaneously, then first of all you need to think about how to prepare the meat. That is, you need to choose the fastest marinade for pork kebab. There may be several options here.

Marinating meat for kebabs usually takes several hours. But this period can be significantly reduced if the right ingredients are selected correctly. As practice shows, the most fragrant and at the same time quite quick marinade for pork kebabs prepared with the addition of wine (red or white). This component gives the mixture a slightly noticeable acidity and exquisite aroma.

To cook barbecue in such a marinade, you need to take at the rate of 1 kg of pork:

4 onions;
200 ml of dry white wine;
10 g of salt;
5 g peppers mix;
1.5-2 cm of ginger root.

Step-by-step instruction:

Cut meat into cubes and put them in a deep bowl.
Peel the onions from the husk and arbitrarily crumble. Stringing it on a skewer is not necessary, so pieces can be made of any size.
Cut a piece of ginger root into thin slices. Put them in a bowl with a mixture of peppers. Salt is not added at this stage. Otherwise, the meat will lose all the juice and after frying it will be tough.
Pour the crushed products with wine and mix.
Set the meat container aside and wait. Marinating takes at least 60 minutes. But here we must remember that the longer the pork will be in the fragrant mixture, the tastier and softer the barbecue will turn out.

Now pieces of pork will only be well squeezed and strung on skewers (or skewers). Only then can it be salted.

How to pickle in mineral water

If the hands do not have good wine, do not despair. You can quickly pickle pork even with ordinary mineral water. True, it is desirable that it was sparkling water. The fact, that bubbles of water "loosen" meat fibers. After that, it becomes softer and absorbs well all the flavors.

To prepare such a mixture for 1 kg of meat will need:

0.5 kg onions;
1 liter of carbonated mineral water;
spices (cumin, pepper, coriander - to taste);
salt (added at the very end).

Cooking technology in many ways resembles the previous version:

Peeled onions cut into half rings. Pour the workpiece into a deep container and mash them a little by hand. Onions should make juice.
Washed, dried and cut into pieces to send meat to onions.
There add the selected spices and mix intensively, squeezing the pieces of meat by hand.
Pour ingredients for barbecue mineral water.
Put the container with the future kebabs literally for an hour in a cool place.

In this case, it is necessary to salt the already prepared dish, when it will be on the plate.

Using olive oil

But more often, picnic lovers prefer to make traditional marinade for pork kebab with vinegar, adding vegetable oil and all kinds of seasonings. There can be many different combinations.

Among them it is worth highlighting one of the most interesting option, for which per 1 kg of pork will be required:

55-60 grams of olive oil;
35 g of liquid honey (or 20 g of table mustard);
1 clove of garlic;
45 g of balsamic vinegar;
0.5 teaspoon rosemary and the same amount of oregano.

To prepare such a marinade you need:

All the above ingredients are collected in one container and mix thoroughly.
Add the prepared aromatic mass to the meat cut into pieces.
Mix everything again and refrigerate for three hours.

During this time, you can have time to make a fire in the grill and slowly to bring the coal to the desired condition.

Cooking on kefir

Some hostesses use kefir to marinate pork. Of course, the lactic acid that it contains softens the meat, making it later more tender and juicy. And experienced chefs advise to add fresh kiwi fruit to the marinade along with it.

They claim that the pulp of these fruits contains an enzyme that enhances the softening effect at times.

To prepare such an unusual marinade for kebab on kefir, you need:

3 fruits of kiwi;
0.6 l yogurt;
some salt;
1 bag of seasonings (just for kebabs).

The process of making marinade:

From kiwi fruit gently remove the peel.
The remaining flesh together with kefir whip in a blender. If it is not, then the fruit can simply stretch with a fork.
Pour seasoning, salt, then mix.
Put crushed meat into cooked kefir marinade and leave for about an hour.

With this mass you have to be very careful. You should not leave pork in it for a long time. Some experts argue that such marinade with kiwi for a few hours can turn a piece of any meat into stuffing. This should not be allowed.

With canned tomatoes

The simplest option is a marinade made from canned tomatoes and onions. Each housewife has at least one jar.

For such a marinade will require a minimum set of components:

1 can of tomatoes (canned);
1 pack of spices for shish kebab;
onion;
pork.

To marinate the meat in a mixture of these products, you must:

Pork cut into pieces. Beforehand, it should be well washed and dry thoroughly with a napkin.
Pieces of meat roll in spices.
Peel the onions and cut into rings.
Open the can, get tomatoes out of it and crush them with a fork.
Put meat, onion into this mush and mix.
Pour the resulting mass with the remaining brine. It must completely cover the meat.

Literally in an hour and a half, the meat can be safely put on skewers and begin to cook an excellent kebab. You can be sure that after such marinating the pork will not be tough and will not dry out during frying.

Proven recipe with beer

There is another original way of marinating pork for kebab, which in some reference books is called "Drunk." The fact is that beer (usually light) is taken as the basis for the aromatic mixture.

Due to increased gas formation, this product easily “loosens” meat, and after roasting gives it a pleasant aroma of freshly baked bread. For greater effect, a mixture of beer with mayonnaise. He, in turn, is responsible for the delicate taste and softness of the finished product.

Prescription composition of the marinade based on 2 kg of pork:

0.5 liters of light beer;
5 onions;
250 ml of any mayonnaise;
pepper and other spices;
salt.

How to marinate meat in beer:

Pork cut into pieces and put it in a pan (it is better to take enameled).
Add onions, cut into large rings.
Sprinkle foods with spices, salt and pepper.
Pour them with mayonnaise, mix and leave for 90-100 minutes.
At the final stage, pour beer into the pan. After re-mixing, leave the meat to marinate for about another quarter of an hour.

Interestingly, the pork marinated in such a mixture does not dry out at all during frying. For kebabs it is especially important.

With soy sauce and lemon juice

Particular attention should be paid to the quick marinade for pork kebab, cooked in Chinese style. The meat cooked in it after roasting acquires a characteristic sweet-sour taste.

To prepare the mixture for 1 kg of meat you need to take:

50 g of soy sauce;
30 grams of balsamic vinegar;
salt;
115 g of honey;
1 lemon (juice only);
spices (red pepper and curry).

Sequencing:

First, the meat should be cut into small oblong pieces no longer than 3 cm - this is the optimal size for quick marinating. Prepare to put blanks in clean dishes.
In a separate container combine all the ingredients of the marinade.
Pour the cooked meat mixture, mix and leave for half an hour. But the meat should not lie without moving. During this time, it must be mixed at least 4 more times.

Options for making marinade for pork shish kebab is just a huge amount. And each has its drawbacks and merits. For example, pork kebab cooked in vinegar marinade is a simple and well-known method. Nevertheless, it is considered to be remnants of the Soviet era, when budget options were used to prepare tasty food.
Today, the variety of marinades is large, and it’s impossible to stop at 2-3 recipes. Therefore, we propose to study the most interesting recipes, from simple and familiar to rare, piquant options for marinade for pork and choose for themselves the most appropriate way.

For 5 kg of pork neck tenderloin you will need the following number of components for making marinade:

100 ml of vinegar 9%;
200 ml of distilled water;
black peppercorns;
lavrushka;
salt;
2-3 onions.

In the water to dissolve the salt, after pouring and stir vinegar. Cut onions into rings. Cut the meat tenderloins into portions, fold them into a large container for marinating, sprinkle with peas between layers and lay a laurel leaf one by one, spreading onion rings. Top with diluted vinegar. Leave to marinate for half an hour.

Start a fire, wait until the logs turn into charcoal. Meat strung on skewers, lay on the grill and cook.

On a note. Willingness is checked by a longitudinal section of the largest piece of meat - if a pinkish or reddish juice is visible in the section, then you need to fry a little more, if not, then the kebab is ready.

How tasty to pickle with onions?

pork tenderloin - 1 kg;
large onion - 2 units;
salt - 1 tbsp. l .;
ground pepper - ½ tbsp. l .;
fast. butter - 50 gr.

Let's start with meat: rinse, paper towels dry from excess liquid, cut into small pieces and put in a saucepan. Add salt and pepper - if you like it spicy, you can add more pepper, or even add a little hot ground chili, literally a couple of pinches.

We cut one onion into large rings, which are convenient to put on skewers. Disconnect the ring, put it aside for a while. The second onion is finely ground, for example, in a blender and spread to the meat. Manually mix for several minutes. Pour the oil over the top and mix it again manually so that the marinade is well distributed over all the pieces. After laying all the onion rings to the meat, and gently mix, so that the rings do not break. Marinating should be at least 4 hours, and it is better to leave overnight in the refrigerator.

Tomato marinade for pork

tomato juice - 1 l;
pork - 1 kg;
salt - 0.5 table. l .;
a mixture of spices "For shashlik" or "For pork" - 1-1.5 tsp.

Prepare the pulp, cut portions. We spread the slices in layers, each lightly sprinkling with spices and salt. Marinate at least 2-3 hours, and it is better to leave for 6-8 hours, you can even for a day. It is recommended from time to time to mix the pieces in the marinade.

Kebab turns out very tender and juicy, soaking in juice.

On a note. The softness of kebabs is influenced by the type of meat purchased for the dish. Best of all are cuttings without streaks and films, for example, from the shoulder blade. If the cut has a film, it must be carefully removed.

With mayonnaise

meat - 1 kg;
onions - 3 units;
tomato - 1 unit;
acetic concentrate - 3 tbsp. l .;
pepper and salt;
mayonnaise - 300 gr.

Meat cut into small pieces and laid in a container for marinating. Half onion is used only for pickling, we cut it into small half-hen. Combine with meat, salt and pepper. Stir.

Next, pour the pork mayonnaise and vinegar, mix well again. The remaining onions are cut with thick rings, also do with the tomato. Spread over pickled meat. Tightly close the lid and marinate for about 12 hours.

On a note. When cooking kebabs, it is important to often turn the skewers - so the meat will be evenly fried and will get a uniform appetizing shade, without scorch marks.

Orange and Lemon

The original marinade, which will give an interesting taste to the kebab - citrus. Be sure to save it yourself.

Calculation of products per 1 kg of pork:

half a lemon;
half an orange;
3 garlic cloves;
1 tbsp. l honey;
thyme;
fast. butter;
salt;
pepper mol.

Squeeze out the citrus juice, finely chop the garlic. All components mix thoroughly. Honey is recommended to use liquid. If not, melt in a water bath.
Meat marinated about six hours.

Original marinade with kiwi

pork tenderloin - 1.5 kg;
large kiwi - 1 fruit;
zira - 2 tsp;
ground coriander - 1 tsp.
a couple of pinch of salt.

Meat cut into portions. Peel and chop the kiwi. Mix all ingredients and leave to marinate for a couple of hours.

On a note. Meat acquires softness precisely because of the acids that are used to corrode the structure. For this, recipes use vinegar, fruit, and other ingredients that have a certain amount of acid. Along the way, each component gives a different flavor to the finished dish.

Soy Sauce Recipe

The recipe for kebab with marinade on soy sauce is very simple and fast. The meat turns out a little savory to taste, with a little wit.

pork - 3 kg;
onions - 4 large;
salt;
a mixture of peppers;
lavrushka;
soy sauce - 500 ml.

Meat cut into pieces, put in a bowl layers. We sprinkle spices, salt, a few leaves of bay leaf, rings of chopped onions between layers. Pour sauce, well pressed hands. It is recommended to pickle at least 6, and better than 12 hours. Once an hour you need to gently manually mix, without breaking the onion rings.

How to pickle pork in kefir?

Recipe for pork kebab on yogurt is one of the most common options:

pork meat;
kefir - 1 l;
ground pepper;
mayonnaise - 3 tbsp. l .;
fresh green chopped dill.

As usual, onions are cut into rings, and meat - into slices. Everything is mixed by hand, at the end it is filled with kefir.

Marinated for at least 4 hours, periodically mixed.

Note! Any marinade can be used to cook pork kebabs in the oven. You can marinate pork like this before frying or baking.

With white wine

pork neck - 2 kg;
white dry wine is a glass;
peppercorns;
lavrushka;
a pier pepper;
salt.

We rinse the meat tenderloin, dry it with napkins, cut into portions of approximately the same size. Fold in a saucepan, sprinkle with spices and pour wine, mix thoroughly to evenly distribute spices and wine. Marinate for several hours, periodically mixing the contents with your hands.

During the marinade we pour the kebab with the remnants of the marinade - so the meat will acquire incredible juiciness, tenderness and richness of taste.

On mineral water

Marinade for pork kebab, made on the basis of carbonated mineral water, very quickly and well softens the fibers. Due to this, the marinating time can be reduced to 2 hours.

carbonated mineral water - 1 l .;
a pair of bulbs;
a set of spices "For shashlik";
dried garlic;
meat tenderloin;
salt.

According to the principle of barbecue, this recipe does not differ from the previous ones - the pieces of meat are mixed with all components and marinated for several hours.

Quick marinade for pork shashlik

pork neck - about 2.5 kg;
onions - 3-4 units;
salt and pepper;
lemon - ½ fruit.

We cut the meat into pieces, stir for a few minutes with salt and pepper, freshly squeezed lemon juice, so that spice, juice and salt are well rubbed into each slice.

If you plan to fry the onions, we cut them in half rings, if not, finely, so that the juice leaves well.

Marinate need at least half an hour. We offer to grill shashlik on the grill, watering it from time to time with beer, wine or sparkling water.

On a note. The smaller the pieces of meat, the easier they are to marinate.

From pomegranate juice

Unusual barbecue can be prepared in a marinade based on pomegranate juice. This dish will be pleasantly surprised by relatives and friends:

pork 2 kg;
salt;
ground chili;
a pier black pepper;
cilantro;
parsley;
bow 2 units;
pomegranate juice 1 l.

Meat cut into pieces and put in a bowl. Salt and mix. Sprinkle with all the prepared spices and mix again.

Rinse greens, chop and add to the meat.

Onions clean and cut into half rings, pour juice and last stir. Sent to pickle in a cool place for a few hours. Fry on coals.

The finished meat turns white, and when pressed, pomegranate juice is released.

On a note. Skewers can be cooked in a grid - a grill option. Together with him you can fry vegetables - tomatoes, sweet peppers. All vegetables are cut into slices.

With champagne

Unusual and delicious barbecue can be prepared in marinade based on champagne.

pork pulp - 1.7 kg;
onions - 4 medium;
salt;
dry champagne - a bottle;
mix of spices "For kebabs" - 2 tbsp. l

Meat is cut, peeled onion cut into rings. Meat slices are mixed with salt and spices, spices should be evenly distributed throughout the meat. After we lay out the onions, we interfere more accurately - so as not to break the pieces that are fried along with the meat. After all, pour champagne, mix it a little and close tightly. As in the case of mineral water, it is important to prevent the evaporation of gas from the marinade. Marinate meat for at least three hours.

Pre-marinating is not only used for kebabs. Do not forget about it in other recipes with pork. Marinade favorably emphasizes the taste of this meat and even changes the structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways to marinate pork are presented in the recipes with the photo below.

How to cook marinade for pork

Any marinade has three main components. They can be combined into the following list:

Sour base. As it can be used citric acid, citrus, beer, kefir or yogurt, kiwi, wine, tomato paste. Suitable recipes with mayonnaise, tomatoes or vinegar. Such an environment softens meat fibers.
Seasoning. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and cumin have proven themselves well. They all give the dish a finished taste and appearance.
Oil or fat. They envelop the meat, so that during cooking it remains juicy, because all the moisture is “locked” inside. Sesame oil is more commonly used in Eastern recipes, and olive oil is used in Mediterranean recipes.

The specific way to cook the marinade also depends on the specific cuisine. For example, the French often use vegetables with wine, Mexicans - hot pepper sauces, which are considered optimal for smoking. Orange, lingonberry, pomegranate, with kiwi, onion or apple marinade for pork meat is also great. Here are some more really tasty options:

“Night” marinating formulations are very tasty soy-based;
It is recommended to pickle in tomato juice or kefir;
for escalope, i.e. pork tenderloin without bones, it is recommended to use mustard or tomato-mustard composition;
like all types of meat, pork is combined with white wine;
for entrecote, i.e. meat on the bone, suitable soy or ginger soy marinade.

Pork Marinade Recipes

The very first recipe for marinating the composition was proposed by the ancient Egyptians, who soaked the meat in brine from water and sea salt. Then the latter was often replaced with vinegar. The recipe for marinade for pork includes all sorts of seasonings. Especially fragrant are dried herbs - thyme, oregano, cumin and sage. There are a lot of options to marinate pork. They are united by a few simple tips, following which, the meat will be even tastier. The main recommendations are as follows:

In recipes based on mayonnaise is better to use homemade. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a cup of vegetable is small.
For a quick pickle, meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product soaked at room temperature - so the process will accelerate.
When using tomato or vinegar, it is recommended to add one egg to the meat. Protein film protects from drying out.

For roasting in the oven

Cooking time: 3 hours.
Servings: 4 persons.
Calorie dishes: 110 kcal.
Cuisine: Russian.

If you are faced with roasting pork in foil or in the sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This is easily avoided if you pre-marinate the product. Suit different compositions. Especially fragrant is the soy-lemon marinade for pork in the oven. It belongs to the universal, so it is suitable even for chicken or fish.

Ingredients:

lemon - 1 pc .;
soy sauce - 50 grams;
salt and spices - to taste;
onions - 2 pcs.

Cooking method:

Peeled onions cut into half rings.
Combine soy sauce with lemon juice, salt, add spices to taste.
Pour onion with the resulting solution, let stand for about 40 minutes.
Marinate in the resulting solution of meat for 3-4 hours.

For frying in a pan

Cooking time: 30 minutes.
Servings: 4 persons.
Calorie dishes: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
The difficulty of preparation: easy.

Marinade for pork in a pan can be varied to taste - spicy, tender, sour or sweet. Depending on personal preferences, any option is chosen. One of the simple household compositions for marinating meat is prepared according to the classic recipe based on vegetable oil with vinegar. The special aroma gives it honey with mustard and garlic. This is a great way to marinate pork for frying in a pan.

Ingredients:

honey - 2 tbsp.
mustard - 1 tbsp. l .;
vegetable oil - 0.5 st .;
garlic - 5 cloves;
salt - to taste;
vinegar - 0.25 tbsp.

Cooking method:

Garlic cleanse, push through the press.
Vinegar combined with butter, and honey - with mustard. Next, mix both masses.
Add crushed garlic, salt and mix.
Pour the mixture of meat, let it brew for at least half an hour.

For boiled pork

Cooking time: 2 hours.
Servings: 4 persons.
Calorie dishes: 134 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
The difficulty of preparation: easy.

A classic marinade for pork boiled pork is vinegar. He is preparing the easiest. It is only necessary to dissolve a spoonful of strong bites in a liter of water. The second most popular is wine. It is prepared according to different recipes. And it does not matter what the wine will be - both white and red will do. For taste, you can add celery stalk. Condiments will suit any that you like.

Ingredients:

dry red wine - 0.5 st .;
coriander, thyme, pepper, salt - to taste;
sweet mustard - 1 tbsp.
vegetable oil - 1 tbsp;
garlic - 2 cloves;
celery stalk - 1 pc.

Cooking method:

Through the press skip the garlic with celery.
Pour this mass of wine, mix.
Next, add the mustard, butter, season with spices, salt. Let stand for about half an hour.
Soak in the resulting composition of meat for about 2-3 hours.

For steak

Cooking time: 3 hours.
Servings: 6 persons.
Calorie dishes: 105 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
The difficulty of preparation: easy.

In the very first steak recipes they were prepared without any additives. Just a big piece of meat baked on the coals. Any marinade for pork steaks makes them more juicy and appetizing, and it doesn’t matter if they are grilled or grilled. You can cook it for a variety of recipes - with onions, mayonnaise, wine or even mineral water. In one of the classic recipes using kefir and sour cream. They should not be too fat - so the steak will taste better.

Ingredients:

onions - 1 kg;
pepper and ground black - to taste;
rosemary, coriander, cumin, oregano, paprika - 0.25 tsp;
ginger powder - 2 tablespoons l .;
dried herbs - 2 tbsp. l .;
sour cream and kefir - 0.5 l each;
vegetable oil - 1 tsp;
salt - to taste.

Cooking method:

In a separate container, mix all the spices, rub the meat separately.
Peel the onions, chop into half rings.
Kefir combine with sour cream. Add to them the vegetable oil.
Steaks, onions and cream sauce layered in a large saucepan. Done, the meat is marinated. Leave the product for 3-4 hours.

With soy sauce

Cooking time: 3 hours.
Servings: 6 persons.
Calorie dishes: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
The difficulty of preparation: easy.

Marinade for pork with soy sauce has a rich flavor bouquet. This recipe is good because there are no strict limitations. Spices can be easily changed by adding new ones and removing them from the list of products. Only soy sauce is required. Garlic and sugar complete this recipe. The result is meat in a refined oriental flavor.

Ingredients:

garlic - 5 cloves;
sugar - 5 tablespoons;
onions - 2 pcs .;
black pepper, salt - to taste;
thick soy sauce - 1 tbsp .;
curry, nutmeg, basil, powdered ginger, rosemary, marjoram - pinch;
vegetable oil - 4 tbsp.

Cooking method:

Finely chop the garlic. Add diced onions to it.
Next, pour in soy sauce, salt and sugar, mix.
Spice up the base with spices. Stir well again.
Maintain meat in the finished composition for 3 hours.

Quick marinade

Cooking time: 1 hour.
Servings: 6 persons.
Calorie dishes: 79 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
The difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, then a quick marinade for pork will help. This recipe is suitable in all cases, be it roasting or stewing in the oven, frying in a frying pan, grill or electric grill. A special flavor to the composition give aromatic basil and juicy tomatoes. With them, the meat gets a fresh summer flavor. As a result of marinating in 2 hours you will receive a treat for real gourmets.

Ingredients:

bay leaf - 2 pcs .;
white onions - 3 pcs .;
tomato - 3 pcs .;
black ground and red hot peppers, salt, spicy herbs - to taste;
fresh basil - 1 bunch;
dried grass - 1 tbsp.

Cooking method:

Rinse the tomatoes with boiling water to make skin peel easier. Peel, then arbitrarily chop.
Onion chop rings, mix them with slices of tomatoes. Mash the products with your hands before extracting the juice
Fresh greens, rinse, dry, finely chop.
Spices separately rub the meat, then shift to a large bowl.
Next, salt and sprinkle with basil, pour tomato sauce, mix.
Leave for 1 hour.

Mustard

Cooking time: 1 hour.
Servings: 5 persons.
Calorie dishes: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
The difficulty of preparation: easy.

Gentle and moderately spicy to taste is marinated from mustard for pork. He, too, can be attributed to the recipes "in a hurry." The structure quickly not only prepares, but also impregnates - just an hour is enough for pickling. It does not matter whether you will then fry or bake the meat in the oven, because the pieces will always have a delicious crust of mustard.

Ingredients:

olive oil - 2 tbsp.
mustard - 5 tbsp. l .;
soy sauce - 4 tbsp. l .;
garlic - 3 cloves;
lemon - 1 pc .;
parsley or cilantro - 1 bunch.

Cooking method:

In a large bowl, mix the butter with the sauce and mustard.
Next, squeeze the lemon juice. You can replace the water solution with lemon.
Rinse greens, dry and finely chop. Garlic peel, skip through the press.
Combine the remaining ingredients, mix.
Done, you can marinate the meat - put it in the same bowl, cover with foil and send for an hour in the refrigerator.

Grilled

Cooking time: 6 hours.
Servings: 9 persons.
Calorie dishes: 183 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

Special recipes include meat cooked on an open fire, for example, on a grill. It turns out more juicy, fragrant, with the smell of smoke. If the product is previously properly marinated, it will be even more appetizing. Marinade for pork on the grill, you can cook according to the recipe from the photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and exquisite due to the addition of Burgundy wine.

Ingredients:

soy sauce - 1 tbsp .;
lime juice - 1 tbsp .;
sea salt - 1.5 tbsp .;
water - 5 l;
rice vinegar - 1 tbsp .;
lime zest - 2 tbsp.
garlic - 8 cloves;
burgundy wine - 1 tbsp .;
peas - 5 pcs.

Cooking method:

Peel the garlic, pass through the garlic press.
Mix soy sauce with vinegar, lime juice, wine and water.
Add the remaining ingredients, mix everything thoroughly.
Introduce meat into the resulting solution, incubate for 6 hours.

With vinegar

Cooking time: 3 hours.
Servings: 5 persons.
Calorie dishes: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
The difficulty of preparation: easy.

The classic recipe is marinade for pork with vinegar. Its pungent smell makes the meat not so bland, giving it a special flavor expression. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs for the season - it turns out sweet, sour, or more tender and soft taste. In the classic recipe, vinegar is combined with butter and onions. Instructions on how to make such a marinade are described in detail in the recipe with a photo.

Ingredients:

salt - to taste;
onions - 2 pcs .;
sunflower oil - 4 tbsp. l .;
weak vinegar 6% - 100 ml;
dried seasoning for meat - 1.5 tbsp.

Cooking method:

Onions to clear from a peel, shred half rings.
Take a bowl where to pour the oil with vinegar. Add to them dried seasoning, mix.
Last enter the bow. Mix again, pour the resulting composition over the pork, spread over the entire surface of the meat.
Leave on for 3-4 hours.

Simple

Cooking time: 2 hours.
Servings: 3 persons.
Calorie dishes: 48 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
The difficulty of preparation: easy.

Even a simple marinade for pork can give excellent results. It is suitable for any form of meat - for carbonade, neck, ribs, schnitzel, pork, shoulder, ham, chop, etc. Even the most common pork chop will be more tasty if pickled pork is the base. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White will do - it has a richer bitter taste.

Ingredients:

salt - 0.5 tbsp;
onions - 3 large fruits;
vegetable oil - 1 tbsp. l .;
freshly ground black pepper - 1 pinch;
bay leaf - 3 pcs.

Cooking method:

Using a blender, process peeled onion into gruel.
Salt the resulting pulp, season with pepper, salt.
Next, pour the oil, add laurel.
If there is not enough time for marinating, it is worth pouring the meat with hot marinade.
To sustain 2 hours.

From kefir

Cooking time: 3 hours.
Servings: 4 persons.
Calorie dishes: 93 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
The difficulty of preparation: easy.

Lovers of more tender meat should use marinade for kefir pork. Thanks to this sour-milk product the dish will turn out with light creamy sourness. Kefir perfectly emphasizes the sweetness of pork, therefore it is considered a classic ingredient for marinating. Having only this product at hand, you can easily and quickly prepare the product for roasting in the oven, frying in a pan, grill or grill.

Ingredients:

pepper, salt - to taste;
spices for pork - 1 tsp;
kefir - 0.5 l;
onions - 2 pcs.

Cooking method:

First of all, peel the onion, chop it into half rings. Fill them with meat, distributing evenly over the entire surface.
Next, sprinkle with spices, pour kefir and mix well.
Soak for 3 hours in the refrigerator under a lid or cling film.

With lemon

Cooking time: 4 hours.
Servings: 4 persons.
Calorie dishes: 154 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
The difficulty of preparation: medium.

Another classic recipe is marinade for pork with lemon. This fruit is added in the form of slices, completely crushed, or simply using its juice. In any case, the meat is obtained with a little sourness. An unusual combination - lemon and kiwi. With them, the composition for marinating gets some freshness. These two fruits complement again any spices to choose from.

Ingredients:

pepper - 1 tsp;
spices, spices - to taste;
kiwi - 2 pcs .;
salt - 1 tsp;
lemon - 0.5 pcs.

Cooking method:

Peel kiwi, mash it with a blender.
Fill the resulting mass with lemon juice.
Grate pieces of meat with spices, salt, pepper, and then pour the resulting composition.
Insist in a cool place for 4 or more hours.

With honey

Cooking time: 1 day.
Servings: 4 persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
The difficulty of preparation: medium.

In most recipes, the pork in marinade is sourish. So it becomes after aging in wine, acetic, kefir, onion or lemon formulations. Fans of sweet tastes should take note of honey marinade for pork. The meat comes out soft, tender, fragrant, has a not so sharp and sour taste. In addition, this marinade can be attributed to the useful, because honey has a large number of healing properties.

Ingredients:

salt - 1 pinch;
mustard - 1 tbsp. l .;
fragrant spices - to taste;
liquid honey - 1 tsp;
garlic - 6 cloves.

Cooking method:

Combine honey in a separate container with mustard, mix to a uniform consistency.
Leave the mass for 10 minutes.
Spice and salt separately rub the meat itself, insert the garlic cloves into it.
Then pour over the top with a mixture of honey and mustard.
Leave the product for a day for pickling.