"How tasty and quick to marinate a kebab?" - a very popular question, especially in the summer.
In this article, we decided to tell you about the methods and intricacies of cooking this wonderful dish.

Serve the kebab in combination with herbs and sauce.

Of course, the most delicious barbecue is cooked only on charcoal and no airfryer can replace them. But in order for it to turn out as it should, it is important not only to properly prepare the marinade, but also to know how to choose meat for a barbecue.

Shish kebab is a very hot topic and choosing meat for shish kebab is also a very important task. First you need to decide what exactly you want to cook? Pork, lamb, chicken, beef, or maybe you even want to make a kebab from salmon or trout. For example, we will take the classic version - this is a pork kebab, how to choose meat and not make gross mistakes, so that later you regret it. Because, no matter how well you make the marinade for the kebab, if the meat is bad, then all your efforts with the marinade will be in vain.

First of all, you need to know that in no case should you take frozen meat, choose chilled meat, see that it is not darkened and has a fresh pinkish tint. If you take pork, then a neck, shoulder blade or ham is better suited for barbecue, there is already someone who loves something more. The most common part is the pork neck.

As for any meat, you should not choose it with a lot of veins and fat, otherwise it will not be very pleasant later. Everything should be in moderation.

So, the preparation of a marinade for a kebab is about a huge amount of controversy. Someone says that it is necessary to marinate the kebab only in vinegar, others think it is necessary to marinate in kefir, and still others think how to marinate the kebab in beer. All of this can be unforgettably delicious if prepared correctly. Once I had to try barbecue in mineral water, naturally with spices, but it was still quite surprising to learn this method of marinade. Traditionally, marinade for barbecue is done like this: The meat is cut into pieces, onions, salt, black pepper, a little vinegar, vegetable oil are added to it , thyme, bay leaf and paprika. All this is mixed and placed in the cold. If the meat is fresh, then 15-30 minutes will be enough, if not, then put it in the cold for an hour or 2.

Pork shashlik

The most delicious, most popular dish of most people is pork kebab, and it is very important to be able to cook it correctly. Pork shashlik begins with the choice of meat, picked up by the right robin and ends with the very cooking on the grill. Although the dish itself came to us from the south, in Russia they began to cook it so often that it can already be considered almost a primordial Russian dish.

Whichever marinade you choose, almost everywhere there is a standard set in the form of salt and pepper, then the ingredients change, depending on the method of robin of the kebab itself.

It happens that it is exactly the chicken fried on charcoal that you want, personally I love the wings, and the hips, someone loves the legs. But again, you need to know how to properly cook chicken kebab.

Now we will tell you one very interesting recipe for making chicken kebab.

So, first of all, we need the chicken itself or the chicken that we will fry. Chop the chicken into pieces, lightly salt and go to prepare the marinade.

We need: salt, pepper, garlic, juice of half a lemon, a little vegetable oil, sour cream, onion, dried orange peel and saffron infusion. First, grind all the dry ingredients of the marinade, then add all the liquid ingredients, and mix too. Then we marinate our chicken in this composition, for 40 minutes and go to fry.

It is important to choose a delicious kebab recipe before you start cooking it. We will sanctify some more of them in our article.

Small subtlety. In order for the onion to give its juice to the meat during pickling, you need to sprinkle it with salt and soak it, then it will give juice. Many people also often add bay leaves, it also goes well. The main thing is to saturate the meat with the notes of seasonings that you love and that will work well for the type of meat you choose.

a) preparing meat and marinating; b) frying barbecue

For example, if you decide to make a shish kebab from lamb, then you should not spoil it with various marinades, you can only salt and season the lamb a little. For me, well-cooked lamb ribs are considered the most delicious.

You need to turn the shish kebab when frying as soon as it starts to sizzle on the coals.

There are a great many ways to marinate a kebab deliciously, we can only tell you about some of them. I had a chance to try a very tasty shish kebab.

In order for the kebab to be well saturated with the onion aroma, finely chop the onion, or better, pass it through a meat grinder.

Recipe:

Pork neck is taken. For the marinade: ground coriander, salt, black and red peppers and bay leaves. Put chopped onions into the dish on the bottom and add spices, stir a little and put the meat on top, in one layer, then again our seasonings and onions and again meat and so on. Depends on the amount of meat and the width of the dish. This marinade can stand overnight in the cold. In the morning, add vegetable oil and mix, it envelops the pieces and when you fry the kebab, it will turn out juicy and crispy. The shish kebab will be delicious!

There is such an unusual way of cooking kebabs as kefir shashlik. For me a pretty good recipe, I managed to try it. What we need, in principle, as usual, we take salt, pepper, onion, seasonings for barbecue to taste, who likes what, mix everything, add to the pieces of meat and fill it with kefir, preferably not fat. Mix everything and leave to marinate for 3-5 hours. Then we fry on coals, the taste is incomparable! Kefir shashlik is what everyone needs to try.

How to make shish kebab juicy

Everyone loves barbecue, but sometimes it happens that we overcook it, and it turns out to be dry. What to do? You need to follow some rules that will help make the kebab juicy.

At first, when finished marinating the kebab, no matter in what form, you need to make sure that there is vegetable oil there. When frying, it envelopes pieces of meat and makes it crispy and juicy!

Secondly, overdrying. This is when you rotate pieces of meat for an hour, fearing that it will not be fried, and in the end - a dry shish kebab.

To make the shish kebab juicy, you need to turn it over at the moment when it starts to boil on the coals and hiss, then, you need to change the side and vice versa. The average frying time of the same pork is 15-20 minutes.

Plus, when the meat is raw, it is soft to the touch, but when it is fried, it becomes elastic. But if you overcook it, it will be tough. Consider this when preparing your kebab.

How to cook a barbecue properly

We have already discussed many recipes and methods for making the right kebab. Let's summarize how to properly cook a barbecue so that it is just insanely delicious.

The first - this is the choice of meat for barbecue, see above, we have already talked about this.

Second - marinade, also described in many ways.

And third - the process itself, consider all the subtleties of cooking, which we also talked about in this article.

The choice of meat, the composition of the marinade depends on how juicy and soft the meat will become after soaking the kebab in the marinade. Pork kebab, the most delicious marinade, so that the meat is soft, is prepared from various products, using a variety of marinating compositions, but not always getting the desired result - a juicy kebab with pieces of pork meat melting in your mouth.

How to make pork kebab soft and juicy, lovers of outdoor recreation with barbecue in the circle of sincere company, a deliciously set table at a picnic, or in order to surprise a family with the juiciness, tenderness of pork from a supermarket, cooked with their own hands at home, certainly want to know

It is easy to cook a juicy pork kebab on your own, no less tasty and soft than in a kebab, knowing the basic rules and secrets of cooking a real oriental dish, which differs from ordinary fried pork meat by the aroma of marinade and smoke.

Advice from the Miracle Chef. fits perfectly. Pork meat is easier to buy, pork tenderloin, carb, shoulder or neck are affordable. You should buy chilled meat with a small layer of fat: moderately fatty pork is not dry, so that the kebab will be the softest and juiciest.

To cook barbecue at home, try to marinate pork in advance, the minimum time for soaking meat for barbecue in the marinade is from 3 hours. A kebab marinade for quick pickling of pork is best used on mineral water. Mineral carbonated water quickly softens the coarse fibers of pork meat, making them tender and soft, and the kebab is juicy, melting in the mouth.

The secret of making a juicy kebab in a marinade, the composition of which will make tough pork soft. Meat for barbecue should be marinated for at least 3 hours, ideally the time for marinating pork is 12 hours, after which pieces of meat should be strung on skewers and laid out on the grill. Pieces of meat should be cut from 3 to 5 cm in size, the correct cutting of the kebab is very important: too small ones will dry out during frying, large pieces of pulp will have an uncooked middle.

From the amount of ingredients specified in the recipe, 2-4 servings of soft and juicy pork kebab are obtained. To cook a kebab for a large group, increase the amount of pork pulp and marinade ingredients accordingly. We offer a simple step-by-step recipe prepared for novice cooks with a photo, step-by-step preparation of the recipe will help to make the most delicious pork kebab, soft and juicy, simple and tasty at home for people who do not have the skills to cook kebabs.

What else to pack for a picnic: A refreshing homemade meal.

Preparation - 3 hours

Cooking - 20 minutes

Calorie content - 220 kcal per 100 grams

Pork barbecue marinade on mineral water

• pork tenderloin (sirloin) - 500 grams;
• onion - 1 pc .;
• garlic - 4 cloves;
• sparkling mineral water - 1 glass;
• - 1 tsp;
• ground coriander - 1 tsp with a slide;
• ground paprika - a quarter tsp;
• ground black pepper - a quarter tsp;
• lemon and fresh herbs for serving (optional).

How to make pork skewers soft and juicy

We determine the readiness of the kebab by cutting one piece of meat to the skewer itself, if there is no blood in it, then the kebab is ready. Immediately remove the skewers from the heat and serve, sprinkle with freshly squeezed lemon juice and sprinkle with chopped herbs.

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

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

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

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

What meat to choose for barbecue

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

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

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

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

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

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

How to marinate a kebab correctly

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

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

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

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

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

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

How to grill barbecue on the grill

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

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

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

Pierce the meat with a knife to check if it is cooked. If blood is released, then it is still raw, if there is clear juice, then the meat is ready. If nothing stands out, you may have overcooked your dish.

When the kebab is ready, you can put it in a saucepan and simmer for a couple of minutes over the fire. This makes it even more tender.

How to marinate pork neck skewers for juicy meat

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

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

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

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

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

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

Products:

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

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

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

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

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

5. Grill on the grill until tender.

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

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

Products:

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

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

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

2. Cut the onion into rings.

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

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

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

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

7. And fry on the grill until tender.

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

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

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

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

Products:

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

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

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

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

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

5. Put the mayonnaise, mix well.

6. Cover the meat and refrigerate overnight.

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

After 30 minutes, the kebab is ready.

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

Pork kebab marinade with lemon and mineral water

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

Products:

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

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

3. Cut the onion into rings.

4. Cut the lemon into slices.

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

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

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

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

9. Grill until tender.

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

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

Products:

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

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

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

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

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

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

It is not advisable to put a kebab marinated in kefir in the refrigerator, it is better to keep it at room temperature for 2-3 hours.

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

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

How to marinate pork skewers in mineral water?

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

Products:

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

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

1. Cut the meat into pieces

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

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

4. Sprinkle with a mixture of peppers, seasoning.

5. Fill with mineral water.

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

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

Pickled in tomato juice. Pork kebab recipe in tomato juice

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

Products:

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

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

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

3. String on skewers.

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

Video recipe for barbecue from Stalik Khankishiev

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

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

Products:

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

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

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

Pork kebab is the most popular; it is pork that is most often fried in nature.

Have you thought more than once why pork? This is because it turns out to be very tender, while pork has a special taste that most people love. Today we will talk about the marinade for barbecue, the correct cooking of meat, we will learn how to fry it so that it is soft and has a delicate taste.

How to choose the right meat

The basics of barbecue cooking are really simple. Initially, it is worth buying quality meat. The neck portion will be the best choice as it will give the kebab softness and juiciness. A fallback option is brisket.

If you purchased a ham, then you should not expect softness from the kebab, this part will make it too dry. Likewise, the meat of the shoulder blade should not be taken for a shish kebab. Choose meat with a lot of fat, extra fry, and the one that remains will add juiciness. Naturally, it is better to overpay and buy chilled meat, it will be many times better than ice cream. If you have saved, then in no case defrost in an accelerated way, but rather leave it at room temperature for several hours, so it will retain its basic properties.

First, you need to decide in what way your meat will be marinated, and after that, start looking for a recipe. There are quite a few of them, we will try to introduce you to the main ones that will make the kebab soft and juicy. To make the meat aromatic, in addition to the usual onions and spices, kvass or beer is also added to the marinade. In some regions, pork shashlik is prepared with the addition of wine. An excellent dry wine is suitable for such a recipe.

For many recipes, vegetables and fruits are needed, namely, their juices - lemon tomato and others. There are also ways to marinate with dairy products. Mayonnaise is very popular - it is added to various types of kebabs. There is a lot of information about all the recipes on our website.

The most delicious pork kebab marinade

It is believed that the original kebab recipe is based on lamb, but many use absolutely any meat for it. Beef and chicken are also often used, but not everyone will like such a kebab. Most people consider pork to be the most aromatic and tasty. If you cook it according to the recipe, you get a beautiful dish that will have an appetizing crust and delicate aroma. Therefore, in order to get a delicious barbecue, be sure to buy pork, and your success will be guaranteed.

Pork kebab on kefir

This recipe is very simple in complexity. The kebab according to this recipe will be so juicy that every family member will not resist this aroma and will happily go with you to the dacha. So do not hesitate and quickly go to the store to buy the products you need. If you like our recipe, we will be very happy about it.

What you need:

• pork (neck) - 2 kg.
• onion 5 pcs.
• kefir -1l.
• spice.

Recipe:

If you want to get a tasty and soft kebab based on kefir marinade, then you need to buy quality meat. Look for the neck or loin, as these will be the best pieces to make the kebab very juicy.

1.First, take the meat and rinse it well several times, then dry it with a paper towel.

2. Divide the pork along the grain, and then make square pieces out of it. If you do everything according to the recipe, then the meat will cook well from all sides. Take a separate bowl and move the sliced \u200b\u200bpieces there. Better get an enamel bowl or glass.

3. Cut the onion into rings and spread it evenly over the meat.

4. Take the necessary spices and sprinkle the slices with the right amount. Then stir the whole mixture until smooth.

5. Now the finished marinade needs to be poured all over with kefir, then mix everything again and cover with a lid or cling film. We put the meat in the refrigerator so that it is saturated with spices and becomes soft. Leave it overnight, in the morning there will be a ready-made marinade.

6. Find a grill and other tools, and you can start cooking.

7. String small pieces on a skewer, then put them on the grill.

8. Make sure that the meat does not burn, turn it over often.

As a result, the pork should have a golden brown crust. On the table, along with the meat, attach the sauce and herbs.

Marinade with pomegranate juice

If you use pomegranate juice for the marinade, then your kebab will be very juicy, its aroma will seduce your loved ones and a group of friends. This recipe is one of the best to make your dish flavorful and delicious. Cooking kebabs according to this recipe will give you pleasure. The main thing in the marinade is chopped onion and real pomegranate juice.

Ingredients:

Preparation:

1.First of all, peel and wash the onion, then divide each onion into 4 parts. The recipe requires chipped onions, so it's best to grate or try using a blender.

2. Wash the brisket several times, then cut into medium pieces. Now you need to rub spices and salt into each piece separately. Then put the meat in a separate bowl, preferably deep.

3. Now pour the onion shavings into this bowl and stir everything until smooth.

4. Gradually pour everything with pomegranate juice in several passes, you should not rush, otherwise the pork simply will not absorb the juice. Leave the poured meat for an hour, covered with a lid or plastic wrap.

5. As time passes, move the marinade to the refrigerator and leave it there for 7-8 hours. It will be most convenient to leave the meat to marinate overnight.

6. Prepare the grill and light the coals. At a time when the fire is strong, plant the meat on a skewer, then wait for the embers to smolder and put the skewer on the grill.

7.When frying, turn the meat over and sprinkle water over it to keep it juicy. To check if the meat is cooked, pierce it occasionally. If you see a clear liquid, then your kebab is ready.

Our dish is ready! Now it can be served with vegetables and herbs.

Mayonnaise recipe

This marinade recipe is less popular among the people. Many people think that kebabs with mayonnaise will turn out to be too fatty, while mayonnaise contains a lot of cholesterol. But you just have to try this new dish and you will immediately think of it differently. Seasonings will give him a special aroma, mayonnaise will add tenderness to the meat, and lemon juice will make it soft.

Ingredients:

• pork 2-2.5 kg.
• mayonnaise 4-5 tablespoons
• onions 3-5 pcs.
• mustard 3 tbsp
• lemon 1 pc.
• bay leaf.
• salt and spices to taste.

Preparation:

1. Rinse the meat and chop it into ready-made portions, put all the meat in a separate deep bowl, where it will be marinated.

2.Add spices, mustard, then top with mayonnaise.

3.Spread everything evenly over the surface of the pork. Chop the onion into rings and add the bay leaf. Pour lemon juice at the end.

4.Cover the marinade and let it sit at room temperature for about an hour.

5. Stir the meat with spices and onions again, then refrigerate it overnight. In the morning it will need to be additionally salted.

6. Put the pork on skewers, then you can start frying the meat. You can use charcoal or grill.

Mineral water recipe

There are many different types of meat dishes. Each country is rich in its own meat recipes. You can list many, but kebab is considered one of the best.

Meat lovers always put this dish in the first place, because it has a delicate aroma and wonderful taste that everyone likes. Our recipe is based on mineral water, thanks to which the kebab will have a delicate taste. Of all the marinades, this one is the simplest.

For cooking you need:

• pork 3 kg.
• onions 1 kg.
• mineral water with gas 1l.
• vegetable oil 2 tablespoons
• salt and pepper to taste.
• spices for barbecue.

First of all, you need to prepare the meat. The neck section will be the most suitable option. This part will be very soft, as it contains more fat, which will retain all the juiciness when frying.

1.After purchasing pork, it should be thoroughly washed several times and dried with a paper towel.

2. Cut the meat into small pieces within 5 cm and place in a separate container. For marinating, enamel or glass dishes are best.

3. Peel the onion and pat dry. Slice it into rings. If it will be used in other dishes, then it is worthwhile to grind it even more.

4. Place the chopped onion to the meat, add spices and salt the marinade, evenly rub the spices over the meat with clean hands.

5.Our marinade is almost ready, it remains to fill it up to the very top with mineral water and cover our container. Wait about 12 hours for the pork to marinate.

6. As soon as the specified time has passed, you need to get the meat and drain the remaining mineral water from it.

7. Now add a couple of tablespoons of oil and stir the mixture. After that, you can put the pickled pork on skewers, try to make gaps between the pieces of about 0.5 cm.You can add onions between them, so you will make the kebab very unusual.

8. After the skewers are ready, they can be laid out on the grill tightly one to one. So that the meat is fried and at the same time not burnt, it is necessary to choose the right height between the coals and the meat. The optimal size would be about 15 cm or slightly less.

9.When a fire develops, sprinkle the meat and coals with water immediately. Rotate the skewer evenly, no matter what burns our dish.

10. If the meat has been marinated for as long as indicated in the recipe, then in half an hour your kebab will definitely be ready. Pierce the meat to make sure it is ready. Transparent juice will inform you about the complete readiness of the dish. You can also cut off a small piece and taste it.

Now arrange the meat nicely on a tray; it is not necessary to remove it from the skewers, and then put it on the table.

Marinade with kiwi

If you put kiwi in a kebab, it will become very soft. The undoubted advantage of this method of pickling is its speed, because the whole process will take about two hours.

Fruit from the tropics has an unusual composition, rich in many enzymes. It can degrade tissue in the same way as lemon. If you bought tough enough, then kiwi will help you in this matter.

Ingredients:

• pork 2 kg.
• medium-sized onions 2-3 pcs.
• kiwi 1-2 pcs.
• spice.
• salt to taste.

1.First, wash the pork, divide it into small pieces, and put it in a saucepan or deep bowl.

2. Cut the onion into rings and sprinkle the meat on top.

3. Finely chop the greens and add to the same.

4. Now you can sprinkle the marinade with salt and add the necessary spices.

5. The main highlight in this variant will be kiwi, which must be grated and added to the meat. Then you need to mix the whole mass with clean hands.

6. Wait a few hours until the meat is marinated, then start with the most important thing - grilling.

As you can see, this recipe is very simple. It is important not to keep the meat in the marinade for more than the specified time, otherwise its taste will disappear, and you will have to forget about the aromatic smell and delicate taste.

Kiwi should be added to the marinade last. Alternatively, this can be done while lighting the barbecue. This citrus fruit takes 15 minutes to soften our pork.

Marinade with vinegar

This recipe is also very unusual, it combines sugar and vinegar.

Ingredients:

• pork - 1 kg.
• vinegar 9% - 4 tablespoons
• sugar - 2 tsp
• pepper, spices.
• salt to taste.

The marinade preparation process:

1. Rinse the meat under running water.
2. Divide the pork into portions using a knife.
3. Place the meat in a deep bowl and sprinkle with spices.
4. Peel and chop the onion into rings, then add it to the meat.
5. Mix vinegar with 8 tbsp. spoons of water.
6. Pour the mixture into the meat, add the sugar, and stir well.
7. Let it sit in the room for a bit, then refrigerate it overnight.

Enjoy your meal!!!

Pork skewers in the oven

The oven will be an excellent helper in cooking barbecue at home. The cooking process is quite difficult. To make the dish soft and juicy, you must first make the right marinade.

Now let's take a closer look at our recipe in the oven. For cooking we need:

Cooking process

On the table, pork kebab will go well with vegetables. By the way, this recipe is suitable not only for the oven, but also for the frying pan.

Pork kebab in a slow cooker

Most people love kebab, but there is no time to cook it. Often there is no way to go to nature, and in rainy weather, thoughts are not at all about that. This is precisely the situation that influenced the creation of an unusual recipe.

The company and I went out into nature, but suddenly it started to rain, which prevented us. The plans changed dramatically, and with the meat it was necessary to come up with something. The multicooker was the first solution.

Ingredients:

Preparation

• Fruit trees are most suitable as firewood for making barbecue. They give a high temperature, smolder for a long time, and their aroma is very strong.
• If you find it difficult to determine the distance from meat to heat, then ordinary paper will help us with this. Choose the distance at which it will smolder rather than burn. This method is universal.
• If you have several pieces of meat turned out to be very small, then put them on the edges of the skewer, in this case they will not burn.
• To prevent the coals from igniting again, you can sprinkle them with salt.
• For a beautiful presentation of barbecue, it is worth using vegetables and herbs - they will complement your dish well.

There are a lot of options for making a marinade for pork kebab. And each has its own advantages and disadvantages. For example, pork kebab cooked in a marinade with vinegar is a simple and well-known method. However, it is considered a relic of the Soviet era, when budget options were used to prepare delicious food.
Today the variety of marinades is large, and it is impossible to stop at 2-3 recipes. Therefore, we propose to study the most interesting recipes, from simple and familiar to rare, spicy options for pork marinade and choose the most acceptable way for yourself.

Classic pork kebab with vinegar marinade

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

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

Dissolve salt in water, then pour in and stir the vinegar. Cut the onion into rings. Cut the meat tenderloin into portions, put in a large container for pickling, sprinkle with peas between layers and put one leaf of lavrushka one by one, laying out the onion rings. Pour on top with diluted vinegar. Leave to marinate for half an hour.

Make a fire, wait until the logs turn into coals. String the meat on skewers, place on the grill and cook.

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

How to marinate deliciously with onions?

• pork tenderloin - 1 kg;
• large onions - 2 units;
• salt - 1 tbsp. l .;
• ground pepper - ½ tbsp. l .;
• fast. oil - 50 gr.

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

We cut one onion into large rings, which are convenient to put on skewers. Disconnect the rings, put them aside for a while. Finely chop the second onion, for example, in a blender and put it with the meat. Mix by hand for a few minutes. Pour oil on top and stir again by hand so that the marinade is well distributed over all the pieces. After that, put all the onion rings to the meat, and mix gently so that the rings do not break. It is worth marinating for at least 4 hours, and it is better to leave it in the refrigerator overnight.

Pork tomato marinade

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

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

The shish kebab turns out to be very tender and juicy, soaked in juice.

On a note. The softness of the kebab is influenced by the type of meat purchased for the dish. Cuttings without streaks or streaks, such as from a shoulder blade, are best suited. If the fillet has film, it must be carefully removed.

With mayonnaise

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

Cut the meat into small pieces and put in a pickling container. Half of the onion is used only for pickling, we cut it into small half rings. Combine with meat, salt and pepper. We mix.

Next, fill the pork with mayonnaise and vinegar, mix well again. Cut the remaining onion into thick rings, and do the same with the tomato. Put it on top of the pickled meat. Close the lid tightly and marinate for about 12 hours.

On a note. When cooking kebabs, it is important to turn the skewers often - this way the meat will cook evenly and acquire a uniform, appetizing shade, without tan marks.

Orange-lemon

An original marinade that will add an interesting flavor to the kebab - citrus. Be sure to save it to yourself.

Calculation of products for 1 kg of pork:

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

Squeeze juice from citrus fruits, chop the garlic finely. Mix all the ingredients well. It is recommended to use liquid honey. If not, melt in a water bath.
The meat is marinated for 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 pinches of salt.

Cut the meat into portions. Peel and cut the kiwi into half rings. Stir all ingredients and leave to marinate for a couple of hours.

On a note. It is the acids that are used to eat away at the meat that softens the meat. To do this, recipes use vinegar, fruits and other components that have a certain amount of acid. Along the way, each component gives a different flavor to the finished dish.

Soy sauce recipe

The soy sauce marinade kebab recipe is very simple and quick. The meat turns out to be a little spicy in taste, with a slight edge.

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

Cut the meat into pieces, put it in a bowl in layers. Sprinkle spices, salt, a few leaves of lavrushka, rings of chopped onions between the layers. Fill with sauce, press well with your hands. It is recommended to marinate for at least 6, and preferably 12 hours. Once an hour, you need to gently stir by hand, without breaking the onion rings.

How to marinate pork in kefir?

The recipe for pork kefir kebab is one of the most common options:

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

As usual, the onion is cut into rings and the meat is cut into pieces. Everything is mixed by hand, at the end it is poured with kefir.

Marinated for at least 4 hours, mixed periodically.

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

With white wine

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

Rinse the tenderloin, dry it with napkins, cut into portions of approximately the same size. Put in a saucepan, sprinkle with spices and pour over with wine, mix thoroughly to evenly distribute spices and wine. We marinate for several hours, periodically stirring the contents with our hands.

a pair of onions;

a set of spices "For barbecue";

dried garlic;

meat tenderloin;

salt.

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

Quick marinade for pork skewers

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

Cut the meat into pieces, mix 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 onion, cut it in half rings, if not, finely so that the juice comes out well.

You need to marinate for at least half an hour. We offer barbecue on a wire rack, pouring 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

Unusually, you can cook barbecue in a marinade based on pomegranate juice. Relatives and friends will be pleasantly surprised by this dish:

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

Cut the meat into pieces and put in a bowl. Salt and stir. Sprinkle with all prepared spices and mix again.

Rinse the greens, chop and add to the meat.

Peel the onion and cut it into half rings, fill it with juice and mix for the last time. We send to marinate in a cool place for several hours. Fry on coals.

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

On a note. Shish kebab can be cooked in a griddle - grill option. Together with it, you can fry vegetables - tomatoes, sweet peppers. All vegetables are cut into wedges.

With champagne

An unusual and delicious barbecue can be prepared in a champagne-based marinade.

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

We cut the meat, cut the peeled onion into rings. Mix the meat slices with salt and spices; the spices should be evenly distributed throughout the meat. Then we spread the onion, stir it more gently - so as not to break the pieces that are fried with the meat. After that, pour everything with champagne, mix a little and close tightly. As with mineral water, it is important to prevent the gas from evaporating from the marinade. Marinate the meat for at least three hours.