As you know, shish kebab is a dish from the distant past with a rather interesting history. In the past long gone, fearless knights, going on distant campaigns, took with them pieces raw meat... In order not to spoil their food, they placed it in leather bags with wine, and in moments of rest and snack they fried meat on their spears or various bayonets and branches. Due to this, many believe that the term "shish kebab" originates from the Turkic "shish" - meat and "bayonet" - spear. Apparently, from that time on, the custom began to marinate pieces of meat.

Today, many ideas are known on how to marinate meat for barbecue, and the richness of spices and seasonings will help transform this dish and give it sophistication and additional flavor. Many connoisseurs of this delicacy believe that it is completely unnecessary to soak the meat. Stop sprinkling it with spices and salt.

One can agree with this opinion if the meat prepared by this method is fresh and homemade. But this method is a matter of taste. There are some lovers of meat fried over the fire who believe that pickling is a rather amusing process and many men take it upon themselves with pleasure, considering it a man's vocation.

Marinade is a combination of natural acid (wine, fruit or vegetable juices, vinegar), salt, herbs, spices, sugar, vegetable oil, all kinds of seasonings, etc.

In this composition, raw meat, poultry and many types of fish are soaked. These kebab marinade recipes allow you to make the meat spicy, juicy, aromatic, with pleasant sourness and a delicate aftertaste.

For lovers of spicy Chinese food you can soak the meat in a mixture of soy sauce, a drop of honey, pepper, ginger, dry wine, or rice vinegar... Well-soaked meat is fried on the grill, barbecue or grill, lightly greased with sunflower oil. To deliciously marinate the kebab, it is kept in the prepared mixture for 1-2 days.

The best recipes for barbecue marinades

To make the kebab really tasty, you need to choose best marinade for meat, as well as marinate it correctly. We want to present you the best barbecue marinades, the recipes for which you will see below.

Pork kebab marinade

Pork, one of the most revered and accessible types of meat for charcoal cooking. For the performance of this yummy, as a rule, a pork neck is taken, since it is this part that is distinguished by juicy pulp, with thin veins of fat, which makes the dish soft, literally melting in the mouth. But try to take the meat of the first freshness, because frozen, it can be dry later and it is quite difficult to determine its freshness after defrosting.

To properly marinate pork skewers, you will need:

• a kilogram of collar;
• mayonnaise (95 ml);
• Bay leaf;
• onions (330 grams);
• lemon (1 pc.);
• collection of spices and spices hops-suneli;
• mustard (45 grams);
• salt.

How to pickle:

Cut the meat into mini pieces, 3-5 centimeters in diameter, cut the onion into rings, and squeeze the lemon juice. Chop everything thoroughly in a glass or enamel container and leave for 22-33 minutes. In the meantime, prepare the pickling solution. Combine the mayonnaise, hot mixture and mustard, transfer your sauce to the meat and onions and sprinkle with salt. It takes about 2-3 hours to marinate pork kebab.

Pork kebab marinade with vinegar

Many believe the quick pork kebab marinade is a vinegar-infused recipe. Thanks to this element, which is acidic, the meat is quite tender and juicy.

Therefore, if you want to quickly marinate pork kebabs, then take the following products:

• a kilogram of pork;
• water 100 ml;
• vinegar 9% (100 ml);
• onions (3 pcs.);
• seasonings and spices (by eye);
• salt.

How to pickle:

Divide the meat into slices or cubes, depending on which method you will use to fry it. If on skewers, then it will be more convenient and more correct to string cubes, the size of two matchboxes. If it is a grid, then try cutting into slices. So, salt the prepared meat pieces, fill it with vinegar, diluted in half with water. Add the onions chopped into rings there, and then cover with seasonings and aromatic spices.

Place your meat marinade in a warm place for an hour. After, move the container with kebabs to the cold, but not to minus temperatures. You can marinate your treat from 2-3 hours to 2-3 days.

Delicious pork kebab on kefir

The difference between the marinade, which is based on kefir, is that curdled milk has a more delicate effect than vinegar, therefore, for full readiness meat needs a little more time (from 10 to 24 hours).

To learn how to marinate pork skewers with the addition of kefir and enjoy the unrivaled taste, take the following products:

• a kilogram of pork;
• kefir of any fat content (450 ml);
• sugar (12 grams);
• onions (5 pcs.);
• salt, spices (coriander, pepper, cumin, basil).

How to marinate:

The recipe for pork kebab marinade based on curdled milk is not much different from the one presented above. The only difference is kefir instead of vinegar. Therefore, in the same sequence, arrange all the components and fill everything with fermented milk liquid. Soak the composition for about an hour at room conditions, and then put it in the cold for 3 to 24 hours.

Marinade for kebab on mineral water

Many connoisseurs of meat at the stake, who have tried many different versions of the preparation of this appetizer, believe that the best marinade for pork kebab is a brine with mineral water. This bubbling ingredient will make your meat feel incredibly soft and delicious when saturated with oxygen. Moreover, this method does not require many auxiliary ingredients.

To cook a kebab on mineral water, stock up on the following components:

• a kilogram of a young ham or collar;
• onions (430 grams);
• mineral water (1 l);
• cumin and black pepper;
• salt.

How to marinate:

Divide the meat into small slices, but try to be slightly larger than a matchbox. Chop the onion into halves of the rings, place in a container for a kebab (it is good if it is enameled or glass), mash properly until juice appears and place a layer of chopped pork on top. Crumble the spices on top and fill with mineral water.

Try salt at the end, right before cooking the meat. This will preserve the juiciness, because the salt draws out all the juices from the meat. Place your snack in the cold for 3 to 12 hours, depending on the time you have available.

Chicken kebab marinade

Chicken kebab, like pork, is no less in demand and popularity. Chicken, unlike pork, beef and lamb, urinates and cooks much faster. This is probably why many appreciated the merits of this wonderful dish, after all, people do not always have an extra 12 hours to wait for such a delicacy. And I wanted a kebab right now.

Therefore, to marinate chicken for barbecue, take:

• a kilogram of chicken fillet;
• juice of two lemons;
• bell pepper of different colors, 1 piece;
• honey (2 tbsp. l.);
• fresh tomatoes of small sizes (5 pcs.);
• olive oil (55 ml);
• black pepper, basil, salt, turmeric (pinch each);
• garlic (2 prongs).

How to pickle:

Cut the chicken into medium pieces and cover with salt. Combine honey, lemon juice, spices, olive oil and garlic in a bowl. Cut the Bulgarian pepper into slices, and the tomatoes into rings. Cover the meat and vegetables with an artful marinade for chicken kebab and send it to the cold, holding for about half an hour. After, take a metal grill and distribute the kebab with vegetables and bake over charcoal. Watch your embers smolder, not burn.

This recipe for chicken kebab marinade came to the taste of many who tried it. The chicken is juicy thanks to the vegetables and the marinade, and in 25-35 minutes your chicken treat will be ready.

Beef kebab marinade

Most people who prefer dietary beef meat, not knowing how to marinate beef kebabs, run the risk of burnt pieces that may be raw on the inside. In order to avoid such a nuisance, you need to know some of the nuances of soaking a kebab from tough beef.

Do you want something interesting?

To do this, take:

• a kilogram of beef (it is best to take a tenderloin, loin or rump);
• onions (3 pcs.);
• dry wine (155 ml);
• fresh tomatoes (550 grams);
• garlic (3 prongs);
• a bunch of cilantro;
• salt and a handful of ground pepper.

How to pickle:

To properly marinate the kebab, the beef must be chopped into pieces similar to the size of a box of matches.

Then season with salt, pepper and cover with chopped onion rings. Fill in beef appetizer wine and leave for 3-4 hours, stirring occasionally. After all, string the meat interspersed with the tomato rings and cook over hot cherry or apple coals. Top with chopped cilantro as you serve the treat.

Lamb barbecue marinade

Not everyone loves lamb because of its inherent specific smell. But if you approach the question correctly and prepare this product, contriving with several subtleties, then you can get an amazingly appetizing and tender meat dish. To marinate lamb for shashlik, choose the meat of a young animal not exceeding the age of one year. For a wood-fired snack, a front shoulder blade, ham or entrecotes, which can be depicted on a bone, are perfect.

To learn how to marinate lamb kebab and amaze your friends and loved ones with your dish, stock up on the following products:

• a kilogram of young lamb pulp;
• half a glass sour sauce tkemali;
• onions (3-5 pcs.);
• cumin and dried barberry;
• tomatoes (5 pcs.)
• chopped cilantro and dill.
• salt and pepper.

How to marinate:

Cut the lamb into slices about 4-5 centimeters. Detail the onion in a blender and send it to the meat. Tomatoes should be freed from the skin by immersing them in boiling water for a minute, and then get rid of it without special efforts... Then chop the red garden fruits and also enrich your meat with them. Pour all over with tkemali sauce and sprinkle with spices, chopped herbs and salt. Leave in a warm place for 2-3 hours and you can start grilling on coals. When the meat is done, you can serve it with plum sauce and greens.

Rabbit kebab marinade recipe

Many people believe that rabbit meat, in its composition, is quite dietary meat and is certainly not suitable for cooking barbecue. But those who nevertheless decided on this experiment did not regret it in the least. After all, rabbit meat made on coals fruit trees Is a truly extraordinary and magnificent delicacy for lovers of dietary delicacies.

To quickly marinate a kebab from rabbit meat, you need to take:

• a kilogram of a young rabbit;
• tomato, zucchini and Bulgarian pepper (1 pc.);
• sour cream (435 ml);
• coriander, cumin and pepper;
• onions (3-4 heads);
• salt.

How to marinate:

Prepare the marinade and vegetables before marinating meat for kebabs. Mix the curdled milk with all the spices and salt, and chop the tomatoes, zucchini, onion and pepper into equal and even rings. Divide the meat into pieces, place the chopped garden fruits on top and cover everything with sour white sauce. Leave your marinade cold for 3-7 hours. Then fill the skewer in turn with meat, all vegetables, including onions, and knock everything down tight. Fry over a smoldering fire and savor the incredible taste.

Pickled salmon kebab

Agree that it can be tastier and more original than a kebab made from all adored salmon, which has absorbed a bouquet fragrant marinade... Considering that salmon itself is very tender and does not require lengthy cooking processes, it will not take long to pickle it. And the result will certainly surpass everything, even unthinkable expectations.

So, you will need:

• salmon fillet (200-300 grams);
• one lemon;
• salt and allspice;
• green olive oil (33 ml);
• fresh herbs (parsley, celery, cilantro).

How to pickle:

Since, as the proverb says, “everything ingenious is simple,” here it is very useful. Sprinkle salmon meat with lemon, rub lightly with spiced salt, and drip some Greek olive oil on top. Forget about it for half an hour in the cold, and your pickled salmon for the barbecue is ready, you can start frying. When serving, sprinkle with a light assortment of herbs and sprinkle with lemon juice.

Pickled onion recipe for barbecue

To complement the taste, we bring to your attention marinated onions for kebabs, which will brilliantly suit any type of meat. To make your side dish appetizing and rich, you must use red Crimean onions. It is distinguished by its special sweetness and juiciness, but if there is none, then any onion will do.

So, to pickle onions for kebabs, take:

• onions (500 grams);
• vinegar 9% (15 ml);
• salt and a pinch of sugar;
• olive tree or sunflower oil (15 ml);
• fresh dill (bunch).

Chop the onion into rings, sprinkle with vinegar and oil. Salt and sugar. Chop the dill and add to the onion rings. Mix everything well and forget about it for 10-15 minutes. While the kebab is being fried, your onion will be ready. By the way, such a side dish will perfectly take root with herring, bacon, mushrooms, potatoes and so on.

Recipe for a delicious sauce for kebabs

In addition to onions marinated under barbecue, the taste of meat will perfectly complement spicy sauce.

To execute it, take:

• ketchup or tomato sauce;
• green herbs;
• sugar;
• a bunch of green onions;
• salt.

If you chose tomato sauce, then you need to dilute it slightly hot water, for 415 grams of sauce, you need to take 75 ml of water. Chop the greens in equal pieces, add to the sauce, then salt. You can add a dash of red pepper or compressed garlic if you like.

Pay your attention to some useful recommendations for the correct and successful cooking of meat on charcoal and take note of:

1. If you cut the meat very finely, then your shish kebab runs the risk of being dry, since in larger pieces juiciness is easier to preserve;
2. Use wood to fry meat fruit trees, but not ready-made coals. This will enrich your treat with additional flavor;
3. If the meat was frozen, then only mustard can increase its juiciness. To do this, generously coat the cut pieces with it before pickling;
4. The coals in your barbecue should not burn like a flame, but smolder quietly. If they catch fire, pour beer or water over them. You can sprinkle with salt;
5. The tough meat will help soften the kiwi or pineapple slice added to the marinade. These fruits have the most wonderful property of softening proteins.

Guided by these simple recipes, you will quickly learn how to cook barbecue from all kinds of meat. Enjoy your meal.

The recipe for the dish with a photo, see below.

At the word barbecue, many people recall the following picture in their memory: the snow has just melted, it has become noticeably warmer on the street, but frost still happens, there are long weekends ahead (May holidays are on the nose), and meat is marinated in the refrigerator for barbecue... And tomorrow ... Together with a cheerful company of family and friends to the nature, for a picnic - make tea over a fire, bake vegetables and fish in foil in coals, enjoy the clean spring air and the first warm sun with full breasts! Here it is, the beauty of spring - the beginning of the barbecue season !

What is this article about?

In our family, the husband prepares barbecue. I do not interfere in this matter and I will not tell you the nuances of directly frying meat. But I know how tasty and original can you marinate meat, so that in the end you get a shish kebab for glory! My husband and I work as a team. He personally chooses and buys meat in the market from a familiar butcher, I marinate the meat, and then his spouse fries him on skewers

The success of a kebab is determined primarily by the marinade. If the meat has lain for several hours in the "correct" marinade, it becomes tender and soft, retains the tenderness of the fibers during heat treatment.

I propose to properly prepare for the joyful event - the opening new season of kebabs and picnics 2015 ... Namely, read my article about marinade options for kebabs . How to marinate meat the best way? How to make everyone delighted with the taste of the finished barbecue? So, I am sharing my knowledge regarding marinating meat for kebabs.

How NOT to marinate meat for barbecue

Many marinate fresh tender meat for barbecue in vinegar in the old fashioned way. This is a gross mistake! Forget the vinegar marinade forever! Shish kebab from fresh meat and vinegar are incompatible things. Of course, vinegar can "save" not entirely fresh meat, but you and I are not going to string rotten stuff on skewers. Vinegar completely kills the taste in meat and makes it tough. But the marinade has a completely different task - to make the meat for the kebab tender, soft and tasty!

Therefore, I do not recommend using regular vinegar(essence) for marinating kebabs. Although some pickle recipes contain fruit vinegar natural fermentation- apple, wine, balsamic. This can be used as part of other ingredients (details below).

NOT I also advise you to use the popular explosive mixture for marinating kebabs ketchup + mayonnaise ... These products are mass industrial production do not marinate the meat on the kebab properly. If you use a ketchup marinade with mayonnaise, then the end result is not a kebab, but a pitiful likeness of it.

How, then, to marinate meat, if not in vinegar and not in a ketchup-mayonnaise mixture, some readers will ask. And I'll tell you everything now with all the details!

5 best barbecue marinades

So, first I will list the five most delicious kebab marinades that have taken root in the traditions of our family. Then I'll tell you about each in more detail. So, I present the 5 best marinades for preparing meat for a wonderful fragrant barbecue:

1. kefir and onion marinade;
2. dry wine marinade;
3. kiwi + pineapple;
4. coffee and onion marinade;
5. Thai sweet and sour sauce.

How to make kefir marinade for kefir with onions

This marinade is perfect for pork kebabs. To prepare the kefir-onion marinade, we need to take (assuming that there is 2 kg of meat):

• 5-6 onions;
• 1 liter of not the fattest kefir (fat< 2,5 %);
• pieces of 5-8 peas of black pepper;
• some spices such as hops-suneli (1 tsp is enough).

Crush black pepper in a mortar. Combine sliced ​​into rings in a deep saucepan onion with a mixture of hops-suneli and pepper. Stir the chopped pieces of meat by hand with the mixture of onions and spices. Salt to taste (0.5-1 tsp) Pour over and stir again with your hands. The meat should be completely covered with kefir. We close the pan with a lid and put it in a cool place (refrigerator, cellar, closet). The preparation time for meat in this sauce is at least 3 hours. It is better to let it brew in the cold for 5-6 hours.

How to make dry wine marinade

Natural grape wines also do well with the task of marinating meat on a shish kebab. To prepare a wine marinade, take (proportion to 2 kg of meat):

• 750 ml dry red wine;
• ground black pepper 1 tbsp. l. without a slide;
• 2 large onions;
• salt if desired.

This wine marinade will perfectly marinate beef and veal, as well as pork loin... If you are cooking beef shashlik, cut off all indigestible parts - veins, films, etc. when cutting meat. Put the pieces of meat in a saucepan, on top - ground pepper, some salt and diced onions. Mix everything again with handles and fill it with a bottle of fine dry wine. Put the marinated meat in the cold for at least 6 hours, preferably overnight.

How to marinate meat with kiwi and pineapple

We fully appreciated this version of the marinade during our wintering in Southeast Asia. Fresh and juicy fruits here in bulk, but with good wine and kefir tension. Because this was invented delicious marinade for barbecue from fresh fruit- kiwi and pineapple.

Both kiwi have the necessary acidity, which helps to soften the meat pieces. Cooked kebab literally melts in your mouth! Pineapple and kiwi marinade is a real find for us!

This marinade is ideal for quick pickling how for chicken, So and for pork... Kiwis should be chosen ripe, soft, not "stone" to the touch. The pineapple should be completely yellow, without green areas - this is a guarantee of ripeness and juiciness of the fruit. To prepare a marinade for 1.5 - 2 kg of meat, you need to take:

• 1 kiwi;
• 1 medium pineapple;
• 1 bunch of cilantro;
• 1 tbsp. a spoonful of ground black pepper;
• soy sauce 3 tbsp

Chop the meat, grate with pepper, mix with chopped cilantro and soy sauce. Wash pineapple and kiwi, peel. Use a blender to puree the fruit. If there is no blender, try mashing the kiwi with a fork in mashed potatoes, and finely chop the pineapple until it appears a large number juice ...

The meat is mixed with chopped kiwi and pineapple. It is also marinated in the refrigerator under a closed lid for about 2 hours.

Coffee (hot) marinade for barbecue meat

I read this recipe on the Internet about a year ago. Took note, and last summer we tested it in practice. It turns out really tasty and tender meat fried on coals. The author did not deceive So, we are preparing a coffee marinade, which is good for pork and beef. To prepare it, you need natural ground (forget about instant!). The proportion of products for 2 kg of meat pulp:

• 2 tbsp. spoons of ground coffee;
• olive oil 3 tbsp spoons;
• 1 tbsp. a spoonful of salt (no slide);
• 3-4 onions;
• ground red and black pepper (½ tsp each);
• you can add fresh or dried basil for flavor (2-3 stems or 1 heaped tsp if dry).

The onion is cut into thin half rings, mixed with meat, oil, a mixture of peppers and basil. Pour coffee with hot water (about a liter of water will be needed), put it on the stove and as soon as the coffee starts to boil, immediately remove it from the heat. Hot coffee filter from the thick, add salt to it and stir. Pour our meat with hot coffee brine, close the lid and leave to marinate overnight. The next day we cook a delicious soft barbecue!

Sweet and sour Thai meat sauce

While in Thailand, we tried an interesting local dish. On the menu in English it was called Sweet & Sour Prawns. Literally translated, this dish sounds like Shrimps in Russian. in sweet and sour sauce ... Chicken and pork are cooked in the same way in Tai.

Similar meat recipes in sweet and sour sauces found in many Asian cuisines- Chinese, Filipino, etc.) This sweet and sour tomato sauce with chunks of sweet pepper, fresh pineapple and cherry tomatoes awakened the most tender feelings in our stomachs with my husband. It was decided to try using this sauce like a barbecue marinade... It turned out to be an excellent yummy! I'm telling you.

For 1.5 kg of meat (both chicken and pork are suitable), take:

• 150 ml soy sauce;
• 1 tbsp. a spoonful of vegetable oil;
• 2-3 tomatoes;
• 2 tbsp. spoons of rice or pineapple vinegar;
• 3 tbsp. spoons of honey or fruit jam;
• a piece of ginger or galangal 2 cm long;
• 1 small chili pepper;
• ground black pepper ½ tsp;
• ½ tsp salt.

Peel and chop the ginger (galangal). Combine soy sauce with chopped ginger, sliced ​​chili and honey (jam). Stir the mixture. Pour in there natural vinegar(you can take apple or wine). Puree fresh tomatoes with a blender, combine with marinade (you can take a couple of tablespoons tomato paste, but with fresh tomatoes is preferable).

Dry the pieces of washed chopped meat with a paper towel, rub with salt and black pepper, pour over the resulting marinade. In this sauce, the meat is marinated for 12-15 hours, you can leave it for a day. Pieces of shish kebab in a delicate sweet and sour glaze are simply delicious!

In order for the finished meat to acquire a truly Thai flavor, I recommend alternating pieces of meat with cherry tomatoes, small pieces of fresh pineapple and slices of sweet pepper on a skewer. String more tightly so that there are no voids between the pieces! Fry on hot coals until the meat is golden brown. You will get an appetizing and juicy Thai-style kebab - it's very tasty!

How to quickly marinate meat for barbecue

I tell my life hack for emergency life situations. It so happens that the desire to go to barbecues arises spontaneously and there is absolutely no time to wait for several hours when the meat is marinated. Use my advice quick kebab marinade ... It is prepared from grated onions.

If time is running out and there are literally a couple of hours for marinating meat - use onion marinade... To marinate the meat quickly, onions are grated or chopped into porridge with a blender. For 1 kg of pork, 3 large onions and 2 tbsp. tablespoons of ground black pepper. Pieces of meat are rubbed with pepper and poured with a liquid onion mixture. After 1.5 - 2 hours, you can fry the shish kebab (remove the leftover onion from the meat before putting it on the skewers).

What other options are there for kebab marinades

There are many different recipes making marinade for delicious kebabs... Below I will list interesting options marinades, but I myself have not tried them yet. If you have experience in marinating meat in any of the suggested ways, share in the comments if it tastes good.

Interesting options for barbecue marinades

1. Yogurt + garlic + spices
2. Pomegranate Juice + ground coriander+ bow
3. Mustard and honey (1 tablespoon each) + ground cumin and black pepper (1 tsp each) + 1 orange zest
4. Carbonated mineral water + onion + salt + greens
5. Adjika + Apple vinegar+ peppercorns
6. Tomato juice (no chemicals) + onion + red and black ground pepper + garlic + horseradish + rast. butter
7. Lemon juice (freshly squeezed) + olive oil + garlic + dried rosemary
8. Light beer + onion + lemon + plant butter + ground pepper + mustard
9. Tkemali sauce + rast. butter + honey + ground pepper
10. Cream + dried basil + garlic + ground pepper

The meat is marinated, the pieces are skewered, the kebab is ready for frying!

It is impossible to imagine outdoor recreation without a fragrant and hot barbecue. And from what to cook it? That's right, pork! She's fatter beef tenderloin and turkey. And from what to prepare the marinade so that the meat becomes spicy and tender? You can use wine and vinegar, cream and natural yogurt. Experiment with herbs and spicy herbs, fruit juices and sparkling water.

Preparatory stage

Only beginners make a shish kebab from a frozen piece. Professionals who donated more than one kilogram of meat use fresh tenderloin. They choose the most tender and softest pieces. A pork neck is ideal, but a breast or lumbar section will work as well. Frozen meat is useful for making cutlets, goulash or dumplings. But the shish kebab from such a blank turns out to be too tough, like toasted pieces of rubber. The pleasant taste disappears.

Do not grab the first piece of meat that comes along. No, a blank for perfect kebab need to be carefully examined. Smell, touch. Make sure it hasn't been under the counter for a month. Specimens with a large amount of fat will not work. The fat should be thin, white or creamy. Yellow color indicates old and stale meat, which should not be eaten without prolonged heat treatment.

Buy pork in a pink shade with pleasant smell... If the workpiece has a deep red color or a specific aroma, it is better to leave it on the counter. You need to ask the seller to put pressure on the piece you like. If the hole quickly levels out, then the pig really ran around the pen yesterday. But there should be no caked blood or mucus in the workpiece.

Professionals know that choice perfect meat Is just the first step. The future kebab must be properly cleaned. Rinse under running water, remove the translucent film and excess fat hanging from the workpiece. Divide the fillets into square or round pieces about the size of a 3 year old's fist. If the pieces are too small, they will turn into hard coals, which are easier to hammer in nails with than chew. Large kebabs are poorly fried and remain moist on the inside.

To prevent the taste of the dish from spoiling during marinating, you need to choose the right dishes. Plastic and aluminum containers emit toxic substances, due to which the dish acquires an unpleasant bitter taste. Wooden bowls give off tanning components. They make the pork tough. Containers made of glass or ceramics are suitable. Enamelled options can be used.

The meat, cut into portions, is kneaded by hand. Thanks to the massage, it becomes more tender and absorbs spices well. Vegetable oils are not recommended to be added to marinades. The pork is quite fatty. If you mix it with similar components, a film forms on the fillet surface, which will retain the melted fat in the fibers. The kebab will turn out to be too high in calories and harmful, with a high content of bad cholesterol.

Fermented milk options

Kefir softens tough fibers and adds a subtle sour taste to the dish. The fat content of the marinade base must be at least 3%. Diet options unsuitable. In 1.5 l fermented milk drink add 20-30 g of white sugar, stir thoroughly.

In ceramic or glass containers mix pork with grated onion, season with kefir sauce. Stir and knead with your hands for 5-10 minutes, so that the meat is well saturated with the marinade. Sprinkle with black pepper, you can add aromatic herbs, coriander or turmeric. On top of the fillet, put onions, cut into large rings.

The second version of kefir marinade is prepared from a fermented milk drink and whey. Products are taken in equal proportions, mix until smooth. Season with 2-3 tbsp. l. mayonnaise and the same amount hot mustard... French won't do, it's too delicate. Mix pickled kebabs with onion rings. The more spicy vegetable, the tastier the dish will be. Put the bowl in the refrigerator or basement, cover with a lid, and put the load on top. After 40-50 minutes, the meat can be skewered and fried.

The meat retains its juiciness and becomes tender thanks to natural yoghurt. The drink should be free of sugar, dyes and other additives. The product is whipped in equal proportions with carbonated mineral water... 1 kg pork fillet take 500 ml of each component. A pinch of black pepper is placed in the marinade, " Italian herbs"Or coriander. The meat is poured with yogurt sauce, decorated with thick onion rings on top and salted. Pork can be fried on a grill or pan. Regardless of the method of preparation, it turns out to be juicy and aromatic.

Soak fillets in whole milk... Pour 500 ml of drink into a saucepan with a thick bottom, add 2 tbsp. l sugar and 30 g of black pepper. The workpiece is brought to a boil and removed from the stove. While the milk is cooling, the meat, cut into portions, is rubbed with a paste of garlic and salt. The fillet is immersed in a warm marinade, left for 9 hours. Shashlik soaked in boiled milk should be fried with slices of sweet pepper, carrot and tomato slices. Vegetables are skewered with pork. They give the dish a rich aroma and piquant flavor.

Alcoholic pickles

If time is short, literally 1-2 hours, beer will save the situation. You will need 1.5 liters of dark or light and 3-4 large onions. Divide the meat into large pieces, rub each with a mixture of black or allspice and salt. Put in a saucepan, add the grated onion paste. Mash the fillet with a spicy vegetable with your hands, and then pour in cold beer in a thin stream. Stir with a spoon, cover the container and wrap with a towel. The kebab will be ready for frying in 50-60 minutes. Spicy lovers are advised to mix beer with mustard powder... Per bottle of alcohol from 30 to 50 g of spice. During frying, constantly spray the meat with salted water.

Do you want something spicy and unusual? Wine marinades are recommended. Alcohol will save if, instead of a young and tender pig, the seller slipped a tough and old boar. White and red wine sauce dissolves and softens muscle fibers, gives the dish a sweet-sour taste.

You can't do without spices and herbs. Usually they use barberry, bay leaf, a pinch of cloves, and lovers of spicy add a mixture of red and allspice. The fillets are salted at the very end, before they begin to string the appetizing pieces onto the skewers. Pork can get a little tough due to the combination of seasoning and alcohol.

The white wine marinade contains:

1. ground barberry - 10-15 g;
2. white wine vinegar - 120 ml;
3. allspice - 1 tsp;
4. white wine - 100 ml.

Mix the products, season with bay leaves and pour the prepared meat with the mixture. Pork is kept in such a marinade for 12 to 24 hours.

You can make a sauce from dry red wine. Put a pinch of rosemary and 2-3 cloves of garlic in a glass of alcohol. To make the meat better marinated, spiced wine is injected with a syringe into the fillet. Rub the pork with a paste of crushed garlic, salt and allspice. Soak in the remains of alcohol for a day. The kebab will be harsh, but spicy and fragrant.

The excess fat is cut off from the meat, but not thrown away. Divide the fillet into portions, mix with 2 lemons. Cut citruses into thin slices or slices. Lard is added to pork, seasoned with onion rings and wine marinade... A load is placed on the lid, left for 7 hours. Fillet and pickled fat are strung on a skewer to make the kebab more tender and juicy.

In Greece, they also like to relax in nature and pamper themselves. delicious meat cooked over the fire. Residents of the sunny country marinate pork in a spicy sauce made from tart red wine. For 250 ml of an alcoholic drink you will need:

• French mustard, grains - 60 g;
• garlic - 1 clove;
• tomato sauce - 70 ml;
• rosemary - 30 g.

Wine is mixed with tomato paste or juice. Ketchup will not work, it contains a lot of preservatives and flavor enhancers. Garlic is crushed in a mortar, poured into alcohol. The amount of rosemary can be reduced, because the spice has a rather strong and specific aroma. In a marinade of red wine and tomato sauce, pork is kept for a maximum of 60 minutes. Tomatoes or pieces of sweet pepper are strung on skewers along with meat.

In the Armenian version of the marinade, the wine is replaced with vintage cognac. For 100 ml of alcohol, you will need 2 tbsp. l. wine vinegar, pinch ground cloves, coriander seeds, allspice and red pepper. The workpiece is diluted with juice from 1 lemon and seasoned with 1 tsp. salt. Spices add to the kebab delicate aroma, and cognac has a spicy and unusual taste.

Diet recipes

Pork is quite heavy and fatty, so they try to soak it in light sauces. For example, in a marinade of mineral water... This option is useful for vacationers who bought meat before the trip to nature. The carbonated drink quickly softens and breaks down muscle fibers, preparing fillets for frying in 1-2 hours.

Pork, peeled and chopped, is mixed with onion rings and Mediterranean herbs, as well as cilantro, dried tomatoes and paprika. The workpiece is seasoned with freshly squeezed juice from 1 lemon, knead the fillet with your hands and knead like dough. It remains to fill the pork with sparkling mineral water and cover with a lid.

If you want to cook barbecue with vegetable side dish, you need to peel and fry 3 onions with 1 large carrot on a sunflower or olive oil... The food is grated or cut into thick slices. Pour 15 g of sugar, 1.5 tbsp. Into a pan with softened vegetables. l. French mustard, a pinch of ground black pepper and the same amount of salt. Fill with 150 ml of sour cream and fry for 5 minutes. Pour 20 g of table vinegar into a warm marinade. The cooled sauce is mixed with peeled and chopped meat, the future shashlik is infused for 3-5 hours.

Tough meat will save the usual table vinegar... The product is combined with distilled water in a ratio of 1 to 2. Season with sugar and black pepper. The meat is first kneaded with onion rings and salt, and then poured with marinade. Insist fillet under pressure. During frying, the pork is poured with the remaining sauce or beer to make it soft and tender.

The vinegar marinade is replaced with pomegranate juice. Fruit acids break down muscle fibers, softening tough meat... And the red fruits give the kebab a sophisticated and piquant aroma... In addition to freshly squeezed pomegranate juice, you will need a bunch of basil and parsley. In fruit drink pour out the powder from 4-5 stars of the clove. Pork is cut in large pieces and divided into several parts. The first portion of meat is placed on the bottom of the bowl, sprinkled with onion rings and salt on top. The second layer of pork is seasoned with herbs. Parsley is alternated with onions. When the fillet is finished, add pomegranate juice... The future kebab is insisted in the cold under pressure so that it is well saturated with marinade.

Diet marinade is prepared from tomato paste with spices. You will need:

• coriander;
• paprika;
• Red pepper;
• a bunch of parsley;
• Dill;
• black pepper.

Mix the meat, divided into pieces, in a glass bowl with herbs and spices. Dilute 2-3 tbsp. l. tomato paste with distilled or mineral water. Pour the tomato sauce into the fillet, leave for 7 hours.

You can quickly soften tough meat with kiwi. Green fruits are chopped with a blender. Pork pieces are mixed with onions, chopped rings, paprika and dried tomatoes. Pour kiwi paste into a bowl, knead the fillets with your hands. The meat is insisted for 20 to 30 minutes, it cannot be longer, otherwise the pork will become too soft, like porridge.

Lemons are used instead of kiwi. For 2 kg of fillet, take 3 citrus and the same amount of onion. Fruits and a spicy vegetable are cut into rings, mixed with the pulp. You can add a little crushed garlic, finely chopped basil, or parsley. Pork is pressed down with a press, insisted for 3-4 hours, stirring occasionally. Before marinating the meat is lightly beaten with a hammer or fists to soften.

Tomatoes give a sour taste. Take 4 parts pork and 1 part ripe tomatoes... The pulp is cut into cubes, and the vegetables are cut into slices. Knead the tomatoes with your hands so that they let the juice in, then mix with the second component and lightly add some salt. If you want the kebab to be spicy, add black, red and allspice, a little paprika and ground ginger root.

Delicious and inexpensive

Marinades with kiwi, pomegranates and red wine are expensive. If you need a budget and savory sauce, we recommend trying the option with cream. Home and store are suitable, any fat content. First, the pork is rubbed with a mass of ground onions and garlic. Pour into a deep bowl, season with the rest of the spicy vegetables and cream. The kebab is sent to the refrigerator for 6 hours.

Fans of Chinese food will love the Asian version of the marinade. You will need:

• a bunch of fresh cilantro;
• soy sauce;
• garlic;
• rice vinegar;
• cilantro seeds;
• some vegetable oil.

Grind the greens in a blender until smooth. Add a clove of garlic, 60 ml of honey. Refuel with 2 tbsp. l. rice vinegar, 4 pinches of cilantro seeds and 10 ml of vegetable oil. Beat the mass and divide into two parts. The first portion of the sauce is rubbed with peeled and chopped pieces of pork. The second is poured into a kebab. During the night, the meat will infuse and acquire a spicy sweet and sour aftertaste.

• fresh ginger - 50 g;
• lime - 1 pc.;
• red onion;
• chili pepper - 1 pod;
• garlic - 6 cloves;
• soy sauce - 50 ml.

Cut the ginger root into thin slices, mix with lime wedges. Season the food with crushed garlic cloves, finely chopped red onion and hot pepper rings. Pour soy sauce into a container with the components, you can add a pinch of sugar or a little honey for more spicy taste... Stir the workpiece, season the meat with marinade and leave for 2 hours.

Pork will acquire a golden hue if kefir and pomegranate juice are replaced with regular tea. The packaged version will not work, only leaf tea. Prepare a strong drink without sugar. The meat is poured with the present liquid of a dark brown shade for 3-4 hours. After tea, you can use a vegetable or yoghurt marinade to soften the fillets.

To cook delicious kebabs from old and tough meat, you need to take 0.5 liters of grapefruit juice and mix the liquid with 50 g of cilantro gruel. The drink is pepper and salted to taste, pork is soaked in the preparation for 4-6 hours. The pulp becomes tender, acquires light aroma citrus and sour taste.

Pork, like lamb, seems to be created for making barbecue. The fatty layers make the meat soft and juicy and without marinade. And special sauces add piquancy and aroma.

Video: recipe for marinating pork shish kebab

Greetings to you my Dear guests blog! Spring is in full swing, which means it's time for picnics and barbecues. Agree that cooking them correctly is a real art. After all, even the best meat in the hands of an inept cook can turn into a "rubber" piece. A properly selected marinade for pork kebab will help to save from such disappointment.

It is such a treat that we will cook today. However, without a high-quality main product, it is unlikely that you will be able to cook a delicious dish. When choosing, be sure to pay attention to freshness. The piece should be elastic and even. There should be no caked blood, mucus, or any other liquid on it.

Be sure to take a closer look at the color. Fresh young piglet is light pink in color. If there is a layer of fat, then it should be white. Remember: not creamy, not yellowish, but snow-white! And yet, be sure to sniff the proposed product. If its scent makes you unpleasant, refuse such a purchase.

Well, choose who likes which delicacy best. There are many options for spicy mixtures. Today I will introduce you to ten proven recipes. Among them there is the usual, vinegar, which will appeal to connoisseurs. classic taste... For gourmets, methods with kiwi or pomegranate juice are good.

Recipe for barbecue marinade from 2 kg of pork with vinegar and onions

This option can be called a "classic of the genre." Meat, marinated in this way, has a breathtaking aroma. A significant advantage of this recipe is that overseas products are not needed to prepare it. And I think there is a vinegar onion in every kitchen.

In this case, it is better to use pork with a light layer of fat. For example, the neck. Don't go too lean. Vinegar will dry it out and as a result, it can become harsh.

For acid, 70% vinegar or traditional table vinegar can be used. When using the former, do not forget to dilute it with water. And do not neglect security measures.

The essence is very caustic, so if even a drop gets on your skin, rinse it thoroughly with running cold water.

It is safer to use vinegar 9%. It is he who will be present in the recipe described below.

What you need for 2 kilos of pork:

• Onions - 2 large heads
• Salt - 2 teaspoons
• Sugar - 1.5 teaspoons
• Hot red pepper, ground black and paprika - to taste
• Vinegar 9% - 4 tablespoons
• Cold boiled water- 120 ml

How to cook:

We wash the pork, dry it and cut it into rectangular slices.

Do not cut the meat into cubes. It is much more convenient to string not thick pieces on skewers. And they will be fried so evenly.

We wash the onion peeled from the husk. Then we chop it with thin straws. The main thing for us is to ensure that the onion gives off all its aroma and taste. If you like it to be fried over a fire, you can peel a couple more onions additionally. Cut them into rings and string on skewers along with a kebab.

The vinegar mixture permeates muscle fibers very quickly. It is enough to wait an hour and you can proceed to the next stage.

There is another secret: add raw to meat egg(it must be whipped well before adding to the total mass). The yolk neutralizes the pungent vinegar aroma. And the protein will create a protective film on the pieces, which will additionally preserve their juiciness.

We string the marinated pork on skewers. Next, light up the grill and fry the delicacy over charcoal until tender. Drizzle with the remaining sauce while frying.

Pork kebab marinade with tomato juice

The food prepared according to this recipe turns out to be so juicy and aromatic. It has light notes of sourness and a bright, rich taste.

This yummy is being prepared with tomato juice... Canned can be used. Well, if you cook barbecue in the summer or even autumn, when the tomatoes ripen, you can take fresh fruits, puree them and use this gruel, making a spicy mixture. Everyone in our family thinks that tomatoes and meat are best friends.

What you need:

• Shoulder fillet - 1.5 kg
• Onions - 5 medium sized heads
• Pepper mix to taste
• Hmeli suneli - a little
• Red hot peppers- taste
• Tomato juice - 300 ml
• Salt to taste

Preparation:

Wash the scapula, dry it from water and cut into medium pieces. Transfer to a bowl.

Remember: you need to marinate in a glass or enameled dishes... It is resistant to acids present in the aroma mixture.

Add salt, pepper, suneli hops, paprika. We peel the onion from the husk, cut it into 4 parts. And then we send it to the blender bowl and grind it in puree. We send to the marinade.

And mix well. Fill it all with tomato juice on top. It should completely cover the meat. We put the bowl in the refrigerator.

We give the pieces an opportunity to marinate. In time, it will take about 2-3 hours.

We light a fire and bring the coals to the required heat. Arrange the pieces evenly on the barbecue grate.

Fry until tender. From time to time we water our cooking masterpiece the remaining juice. How tasty and tender it will turn out!

Quick marinade with soy sauce

Do you want the meat to be soft and juicy without messing around with it for half a day? Prepare it according to this recipe and make sure it is the most delicious and quick kebab, of those that you have ever tried.

Since soy sauce is used here, which itself is salty, you should not add additional salt to the ingredients. Otherwise, it's easy to screw things up.

By the way, this pork kebab marinade can be used for any other meat. For example, beef, lamb or chicken. Check it out and you will not be disappointed!

What we need:

• Fillet - 1 kg
• Soy sauce - 200 ml
• Chopped black pepper - to taste
• Provencal herbs - a little
• Garlic - 3 cloves

Preparation:

Divide the previously washed and dried tenderloin into small pieces. Transfer to glass or enamel dishes.

Sprinkle on top Provencal herbs and pepper the mass. Pour all this with soy sauce and leave to marinate for 1-2 hours.

During this time, everything for the picnic will be ready. All that remains is to light up the grill and prepare the grill. And fry the aromatic treat over charcoal until tender.

How to make a marinade with mayonnaise and onions

This option is good for lean pork. So drunk spicy mixture, it will be tender and soft. By the way, you can marinate veal and chicken in the same way.

I advise you to try to make your own in five minutes. It does not contain starch and other harmful additives... Well, if there is no way to make it yourself, then cook with a purchased one. But get the most natural sauce with a high fat content.

As for the bow, you can experiment here too. Take white or red of your choice. To give it the maximum possible flavor, grind it into gruel. For example, in a blender, on a grater or finely chop with a knife.

What we need:

• Tenderloin - 1 kg
• Onions - 750 g
• Mayonnaise - 250 g
• Chopped paprika - ½ teaspoon
• Salt to taste
• Ground black pepper - ½ teaspoon
• Chopped coriander - 1 teaspoon
• Sumac - 1 teaspoon

Let's get started.

The first step is to peel all the onions. We wash it and separate it, about 200 g. Cut into 4 pieces and place in the bowl of a blender or food processor. Puree it and mix with mayonnaise. Cut the rest into centimeter rings.

My tenderloin, dry it and cut into elongated pieces. Sprinkle with salt and spices on top. Next, add the onion-mayonnaise mass to the meat and mix well. Put a layer of onion rings on the bottom of the container in which we will marinate. Place pieces of pork on top of them. And so alternate these layers to the very top of the dishes.

Please note: the most upper layer should be onion.

Cover the dishes and place in the refrigerator for 3-5 hours.

We put the finished pork on skewers, alternating meat pieces with onion rings. And fry on charcoal until golden brown.

Video recipe for marinating pork kebab on mineral water

This option is so simple that even a novice cook can cope with its preparation. The main secret here is to use highly carbonated water. The gas bubbles will accelerate the penetration of the spice into the muscle fibers. In addition, the water will not dry out the pork and will not affect it. real taste... Do you want to taste the most delicious and juicy kebab? Then use this recipe to cook it.

If you like a slight sourness, make it on mineral water with lemon. It is enough to add the juice of one citrus and the taste of the dish will radically change.

Pork kebab on kefir

The advantage of a fermented milk-based marinade is that it makes the meat very juicy and tender. Although, it will take more time for good penetration.

It can be replaced with fermented baked milk or natural yogurt. In fact, this pork kebab marinade involves the use of any fermented milk product containing bacteria that provoke the fermentation process. If you marinate lean meat, it is better to take fatter kefir ..

What you need to buy:

• Neck - 1.5 kg
• Onions - 3 pcs.
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Lemon - half
• Ground black pepper - to taste
• Kefir - 1 glass

Preparation:

We wash the fillet, wipe it with paper kitchen towel and cut with a knife. Do not grind the pieces too much: they should be about 5-6 cm long and oblong.

We clean and wash the bulbs. Then we rub one on a fine grater. Cut the other two into rings. We send the onion gruel to the neck and mix these ingredients well, so that the mass is evenly distributed.

Next, add onion rings, salt and spices. Sprinkle all this with juice squeezed out of half a lemon. We also pour in a fermented milk product here and mix thoroughly. Cover the container with a lid and leave in the refrigerator for 8-10 hours.

If you are going to a picnic in the morning, then it would be good to make this mixture in the evening. Softened and almost narrower ready-made pieces will remain to hold over the barbecue for just a few minutes.

Mayonnaise and lemon marinade recipe

The presence of citrus in the aromatic mixture speeds up the pickling process. After 3-4 hours, you can safely fry the yummy. Trust me, you will not be disappointed!

This option is good because it can be used for both lean meat, and for a piece with a good greasy layer. The kebab prepared according to this recipe comes out very tender, juicy and tasty.

What you need:

• Tenderloin - 3 kg
• Onions - 1 pc.
• Lemon - 1 fruit
• Mayonnaise - 250 g
• Soy sauce - 2 tablespoons
• Salt to taste

Let's start already.

Cut the pre-washed and dried meat into pieces. Now you need to salt and put in a container, where it will marinate. Mix it with the onion, cut into thin half rings.

Pour boiling water over the citrus. Then we cut into 2 parts. Grind the first into thin slices, and squeeze out the juice from the second.

We send to the clipping lemon wedges and fill in citrus juice... We add soy sauce and mayonnaise to the total mass. And again we mix all the ingredients.

Close the pan and put it in the cold. You can fry the kebab after a few hours, but it is better to leave the tenderloin in the marinade overnight. So she is even more saturated with spices and softens from lim

Cooking pork kebab in the oven (video)

If the weather is bad outside, and the soul requires a holiday, it does not matter. Delicious kebab can be cooked in the apartment. No, no, don't rush to make a fire in the middle of the room. There is also a more "humane" way to prepare this delicious dish... For example, at a bank. To be more precise, in the oven on skewers placed in glass containers. This video recipe will help you get it right.

In addition, pickled fillets can be baked in a sleeve or foil. And when it comes to readiness, just open the bag and let the dish lightly brown. So it will be not only juicy, but also beautiful.

Marinating meat for an electric BBQ grill

Do you think you can’t do it in your apartment real kebab pork in Armenian? Nothing is impossible. Especially if you love this dish so much that you have already purchased such a wonderful unit as an electric BBQ grill. The proposed below step by step recipe will help you.

By the way, you don't need any overseas spices or spices to make this amazing dish. The recipe is adapted to our local conditions. And if you manage to get a bunch of cilantro greens, then the taste of real Armenian kebab provided for you.

What you need:

• Neck - 1 kilo
• Onions - 2 pcs.
• Tomatoes - 2 pcs.
• Salt - 1 teaspoon
• Ground black pepper - 1 teaspoon
• Paprika - 1 teaspoon
• Coriander seeds - 2 teaspoons
• Greens to taste

Preparation:

First of all, cut the washed and dried pork neck fillet into arbitrary pieces.

Grind the washed tomatoes into small slices. We chop one onion smaller, and the second in rings.

We send tomatoes and onions to meat. We also enrich it with seasonings and salt. We mix all the ingredients carefully, because otherwise you will break the onion rings, which means you will not be able to string them on skewers.

Leave the neck with vegetables and spices at room temperature for 30-40 minutes. Then we put the pieces on skewers, alternating them with onion rings.

Then we put it in special niches in the electric BBQ cabinet. We turn on the unit and put on the protective cover on top. After 20 minutes, remove the cap and check the readiness of the meat with a toothpick. If a pinkish liquid is released after piercing, continue heat treatment for another 5-10 minutes.

Marinade "Piquant" with kiwi

This option is considered an express method. It is ideal when you need to prepare everything quickly. Let's say there are just a couple of hours left before the picnic. Believe me, the guests will not guess that you were preparing this masterpiece in such extreme conditions.

When choosing kiwi, I advise you to give preference to ripe and even overripe fruits. They are soft, so they can be easily crushed and give the meat maximum juice. Such a marinade for pork kebab will give the meat an unusual, refined taste... And the acidity of the fruit will ensure the quick readiness of the dish.

What you need:

• Pork shoulder - 2 kg
• Onions - 500 g
• Salt to taste
• Ground black pepper - to taste
• Kiwi - 200 g

Preparation:

We wash the spatula, dry it and cut it into pieces so that it is convenient to fry. Then season with salt and pepper.

We wash the onion peeled from the husk and break it with a blender. Then we send this mass to the meat and mix thoroughly.

Remove the skin from the kiwi fruit. And we crush them well with our hands. Or, alternatively, you can grind them in a blender too. The main thing here is that the kiwi should give its juice as much as possible. Then we mix the components again.

Leave to marinate for 2-4 hours. And then we put the pieces on the barbecue grill or put them on skewers and fry until golden brown.

Secrets of delicious pork kebabs

Even the best marinade won't save you if you choose the wrong meat. It should certainly be fresh and chilled, but not frozen. Thawed, destroyed fibers are not suitable for kebabs. Ideal option the neck, inside of a ham, shoulder blade or tenderloin is considered. This also affects the calorie content of the finished dish.

Do not take too fatty pieces, because during frying, fat will drip onto the coals and burn. This will give the dish an unpleasant odor.

Opinions differ on how to properly salt a dish. Some experts beat themselves in the chest, proving that it is necessary to add salt to an already fried product. Others believe that there is nothing wrong with immediately salting the pieces. In general, experiment by trying both ways.

Make a pork kebab marinade with mustard and vegetable unrefined oil... These two products are considered excellent organic solvents. So, for example, oil "takes away" the aroma of spices and saturates muscle fibers with it.

If you don't have much time, add a couple of tablespoons of vodka or brandy to the mixture. Thanks to alcoholic beverages the pieces will quickly become saturated with spices and become softer. By the way, meat in wine will also marinate very quickly.

Serve the finished yummy with fresh vegetables, greens and Caucasian lavash... In addition, it is in harmony with orange or fruit juice, as well as semi-sweet red wine. Don't forget about the sauces. Mustard, satsebeli, and ketchup are very popular with fried meat.

I am sure that the marinade recipes from today's article will be useful for you. And at least one of the ten options will become your favorite. Cook with love! I have everything for today. Until new delicious recipes!

Spring is on the calendar, which means it's time to open the kebab season. Many have already made their way to summer cottages for seasonal work. And what kind of work is not worthy of encouragement? Meat fried on charcoal will fit for these purposes without a doubt.

I bring to your attention recipes that are almost classics. Shish kebab is most often prepared from pork. The question here is taste and price. Pork is available, and its meat itself is juicy and tender. Such a dish for a feast and for the world.

If it is still too early to go out into nature, then take a look here, you will find out how you can cook. I strongly advise you to read it, I hope you will like it and you will take our recipes and tips for a note.

Recipes for a delicious, juicy, tender, classic pork kebab with a photo

The classic pork kebab recipe

The mere mention of shish kebab, also made from pork, makes you salivate. Delicious, fried, aromatic with the most tender meat... Only such a kebab deserves rave compliments.

Ingredients:

• Pork neck - 1.5 kg
• Bulb onions - 2 pieces
• Vinegar - 3 tsp
• Spices - 3 tbsp. spoons
• Salt - 0.5 tbsp. spoons

Preparation:

1. Pork neck pre-washed, dried, cut into portions.

2. Chop the onion in half rings.

3. Transfer the pork to a deeper bowl. Add onion, spices, vinegar 70% dilute in a glass of water, pour into a bowl. Everything must be mixed very carefully. Cover the bowl, put it in the refrigerator for a couple of hours, or longer.

4. Put the pickled meat on skewers or skewers. By the way, on the grill, such a shish kebab will come out no worse.

5. Send the skewers to the coals. You need to fry it for 15-20 minutes, periodically turning it over. It is easy to check the readiness of the meat by piercing it with a knife, the juice should become transparent.

Chop tomatoes with cucumbers, prepare herbs and sauce. Enjoy a juicy kebab on fresh air, Bon appetit!

Pork shashlik - marinade of mayonnaise and mineral water

The juicy flesh literally melts in your mouth. Do not worry about too much fat, it melts at high temperatures without allowing the pieces to dry out. And calories can be burned after such a meal by active games in nature with friends.

Ingredients:

• Pork - 2 kg
• Onions - 7 pieces
• Mayonnaise - 300 g
• Salt - 2 tbsp. spoons
• Sweet paprika - 4 tbsp spoons
• Black pepper - 2 tsp
• Mineral water with gas - 1 l

Preparation:

1. Rinse the pork, pat dry with paper towels. Cut into medium sized pieces.

2. Remove the husks from the onions, cut into half rings, add to the dish with the meat and mix.

To prevent the onion from pinching your eyes, soak it in ice water for a couple of minutes.

3. Pour spices into a bowl: black pepper, sweet paprika, salt. Add mayonnaise, mix thoroughly.

4. Fill with mineral water, mix again. Cover the dishes cling film or lid, put in a cold marinating place for at least 6 hours.

5. String the marinated pork on skewers and put on hot coals.

Serve the prepared shish kebab with fresh herbs and vegetables. Juicy meat and bon appetit to you!

Mustard - vinegar marinade for pork kebab

A very aromatic and spicy charcoal dish. For such a kebab, choose a pork neck for marinating. The marinade includes fresh vegetables, some mustard and vinegar. The taste will be amazing.

Ingredients:

• Pork neck - 1.5 kg
• Bulb onions - 2 pieces
• Garlic - 5 cloves
• Tomatoes - 2 pieces
• Red Bell pepper- 2 pcs
• Vinegar 9% - 4 tbsp spoons
• Mustard - 2 tbsp. spoons
• Vegetable oil - 50 ml
• Salt to taste
• Seasoning - to taste

Preparation:

1. Prepare the meat, rinse, dry. Slice portioned chunks removing excess fat and veins. Transfer to a deep bowl.

Do not cut off all the fat, it will only add juiciness.

2. Peel the onion and garlic. Cut the onion into half rings, chop the garlic finely, send to the bowl.

3. Cut the tomatoes into quarters, core with seeds from sweet peppers, cut into rings. Add to the pork, mix everything with your hands.

4. Then add the spices, I use natural kebab mix, grill seasoning. Stir well.

5. Pour in vegetable oil, vinegar. Add the mustard, then mix thoroughly to marinade each bite.

6. Cover the bowl with meat and put it in the refrigerator for 4-6 hours, marinate, it is even better to leave it overnight.

Before frying, string the pieces on skewers, grill over charcoal until tender. Enjoy your picnic, bon appetit!

Marinate pork in tomatoes

Barbecue cooking is an exciting activity, like a whole ritual. The most important thing is to choose the right, marinate the meat, then the results will delight you and all those close to you. Don't be afraid to try something new, maybe this way you will find your perfect recipe.

Ingredients:

• Pork - 1.8 kg
• Bulb onions - 2 pieces
• Ground black pepper - 2 tsp
• Tomatoes - 200 g
• Salt - 1 tbsp spoon

Preparation:

1. The very first and important point preparation of meat. It needs to be washed, dried, cut into medium-sized pieces. At the same time, do not forget to remove streaks, films and fat, if there is a lot of it.

2. Remove the peel from the tomato, cut it as small as possible.

To easily remove the peel from the tomato, make a cross-cut on top and soak in boiling water for one minute.

3. Peel the onion, cut into half rings, mix with salt using crushing movements, we need the onion juice to form. Send the onions with tomatoes to the dish with the meat.

4. Add black pepper, mix by hand, so each piece is covered with marinade. Cover the dishes, put in the refrigerator to marinate for 6-8 hours.

5. String the cooked meat on skewers.

6. It is better to fry a kebab already on smoldering coals that have kept warm inside.

Do not turn the shish kebab often for better roasting.

Everything is ready, you can serve it to the table. A fragrant kebab, a wonderful weekend and bon appetit to you!

Marinade with nutmeg and lemon juice

You will get an unusually tender, spicy kebab if the meat is pre-marinated in nutmeg with lemon juice. Great appetizer in nature will bring a lot of pleasant impressions.

Ingredients:

• Pork - 1 kg
• Red onion - 8 pieces
• Nutmeg - 4 tbsp spoons
• One lemon juice
• Salt to taste
• Ground black pepper - to taste
• Pork seasoning - 1 tbsp. spoon

Preparation:

1. Remove the husk from the onion, cut into rings, transfer some into a deep bowl. Top with chopped pork. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.

2. Then in separate dishes mix the second part of the red onion with the juice of one lemon, while crushing the onion until juicing. Transfer the marinade to a bowl and mix thoroughly. Cover the dishes, remove the marinate in a cold place for 6 hours or more.

3. Fry the meat on skewers on the grill until beautiful crust... Good mood to you, bon appetit!

Pork shashlik in dark beer

A simple recipe for marinating meat for barbecue. Frying aromas will be divine, like the kebab itself.

Ingredients:

• Pork - 1.5 kg
• Bulb onions - 2 pieces
• Garlic - 4 cloves
• Dark beer - 350 ml
• Salt to taste
• Basil - to taste
• Seasoning for meat - 1 tsp
• Grill seasoning - 1 tsp

Preparation:

1. Rinse and dry the meat. Cut into medium slices.

2. In a bowl of meat, add the onion, cut into half rings, finely chopped garlic.

3. Add salt, grilling seasoning and pork and mix thoroughly.

4. Pour in dark beer, sprinkle dried basil, stir. Cover the bowl, put in the refrigerator to marinate for 5-6 hours.

Basil can be used fresh, just chop it smaller.

5. Grill the skewers on hot coals, periodically turning the skewers.

Cover the dish with pita bread, put on top ready-made kebab... Serve with fresh vegetables, herbs and tomato sauce... Have a great weekend and bon appetit!

Herbal marinade with mustard

All pickling products are only natural. Yes, and cooking according to this recipe will not be difficult for you. And the result will delight you with far-reaching aromas around.

Ingredients:

• Pork - 1 kg
• Salt to taste
• Pepper mix to taste
• Grill seasoning - 2 tbsp. spoons
• Granular mustard - 30 g
• Mustard - 30 g
• Thyme - 5 g
• Rosemary - 5 g
• Vegetable oil - 30 ml
• Onions - 100 g
• Greens - a bunch

Preparation:

1. Remove excess fat from meat, cut off films and veins. Cut into medium-sized pieces, transfer to a deep bowl.

2. Add spices, add thyme and rosemary.

3. Next, add regular and granular mustard.

4. Pour vegetable oil into a bowl, add chopped onion rings and herbs. Mix everything, cover, put in a cold place to marinate for at least 3 hours, preferably more.

5. String the pickled meat on skewers, grill on hot coals on the grill until a crispy crust is formed and cooked inside.

Serve the kebab hot. Good luck and bon appetit to you!

Video recipe for juicy shish kebab in white wine

Awesome recipe for a delicious meat meal with family and friends. It is quite simple and not expensive to prepare this dish. See for yourself by watching the video instruction.

Bon appetite!

Ahead of us is a big weekend in May, I wish you to spend them not only with benefit, but also very tasty with a meat appetizer.