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.

1. Peel the onions, wash, cut into four parts and mince or as I grind in a blender.

2. I had to make pork kebabs from the back, the neck was not in the store. Meat cut into medium pieces across the fibers.

3. Add spices to the meat to taste, I put dried parsley, dill, basil and oregano, and also added black pepper hammer. Attention, salt at this stage do not put!

4. 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.

5. In the morning, as you reach the resting place, you can start kindling a bonfire or barbecue to get enough coals for cooking kebabs.

6. Two hours before frying the whole onion and bay leaf  get out of the meat and salt it well.

7. 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 turns out very well (I made one skewer for the sample and did not regret it).

8. Then extinguish the fire, spread the embers evenly and cook the kebabs in 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.

Enjoy your holiday with fun company on fresh air! And remember that Monday will start the way you spend your weekends, so dare pork kebab and pickled onion marinade.

Recipe kebab with onion juice marinade with step by step photos  cooking At the moment it is the best kebabwhich I managed to cook! Skewers with onion juice turns out super-tender, juicy, fragrant. Meat is first marinated in fresh onion juice, and then in vegetable oil with salt and spices. The process of cooking kebabs in onion juice will require a little more effort than cooking traditional kebabs with vinegar or kefir, but the result is worth it! Calorie content of one serving of pork shashlik onion marinade  (250 grams) - 615 kcal, portion cost - 78 rubles. Chemical composition  kebab servings: proteins - 32 grams; fats - 53 grams; carbohydrates - 4 grams.

Ingredients:

For cooking kebabs in onion marinade, we need (for 12 servings):

pork (neck) - 2.5 kg; onion - 1 kg; vegetable (olive) oil - 50 grams; salt, spices (black pepper, hops-suneli).

Cooking:

Rinse meat, dry, cut into portions for kebabs.

Onions cleaned.

Now comes the most time-consuming part of the process of cooking kebabs - it is necessary to squeeze the juice out of onions. The juicer will help to greatly facilitate the process; you can also chop the onion in a blender or grate it and then strain it through gauze. In any case, tears are provided to you by the river! But you can avoid this fate, if you pre-wear goggles or a mask for swimming, throat and nose will pinch, but your eyes will be dry.

From one kilogram of onions I got about 500 ml of onion juice.

Add the resulting juice to the chopped pork, mix, nothing more at this stage do not need to add!

Meat in onion juice clean in a cool place for 2-3 hours (maybe longer).

After marinating in onion juice, the meat must be shifted to another dish, onion juice, we no longer need.

Add to meat olive oil, salt (a tablespoon with a slide), spices (I added black pepper and hops-suneli).

Meat must be thoroughly kneaded with your hands, so it is faster soaked in salt and seasoning.

Leave the meat for half an hour to salt out (longer).

Then we string the pieces of pork on skewers.

Fry meat on hot coals until cooked. Unfortunately, I will not be able to describe the subtleties of roasting, since this was done by a more experienced person in these matters (my dad).

In the end I want to note that although the shish kebab in our family is prepared quite often, such a recipe was a novelty for everyone, there were no discontented people! In my opinion, skewers in onion juice turned out just perfect, I advise

P.S. All the same, pork (especially the neck) is very fat, so you have to send this recipe to the wrong (high-calorie) recipe category.

Product	Product Weight (grams)	Price per kg of product (rub)	Kcal per 100 g of product
Pork (neck)	2500	350	270
Onion	1000/500	40	41
Olive oil	50	400	824
Total: (12 servings)	3050	935	7367
A portion	250	78	615
	Protein (grams)	Fat (grams)	Carbohydrates (grams)
A portion	32	53	4

If you like tender, juicy, amazing delicious kebab, then this recipe is exactly for you. Pickling pork in onions is not difficult, besides you need a minimum amount of ingredients, and the result I guarantee is amazing. The meat is very tender and juicy.

To cook shish kebab pork marinated in onions, we need:

pork (better to take the neck) - 2 kg;

onion - 1 kg;

salt - to taste;

barbecue seasoning (composition: sweet paprika, coriander, ground black pepper, dried garlic, nutmeg, mustard, bay leaf) - to taste;

greens (parsley, cilantro) - 3 branches each.

Pork cut into portions, the available fat is not cut at the same time - it will not be much, it will be fried.

Pouring seasonings for kebabs. Attention is paid to the composition of the seasoning, if there is salt - it means you do not need to pre-salt it or add less salt.

Cut into half rings peeled onions and combine with meat.

We mix everything thoroughly, pressing it tightly with our hands and squeezing the juice from the onion.

Add chopped greens. Stir once again and send the pork shish kebab to marinate in the onion in the fridge, for at least 3 hours, and leave it for the night. Periodically you need to mix, thus distributing the juice throughout the meat.

We spread the meat on a barbecue or string it on skewers and fry on hot coals, occasionally turning it over. It takes 15-20 minutes.

You can check the readiness of the pork by making an incision with a knife (if the appeared juice is clear - the meat is ready).

Delicate, juicy, amazingly delicious pork kebab marinated in onions, served hot.