Summer is the time for outdoor recreation, and as is customary in Russia, not a single outdoor event is complete without such a popular meat dish how kebabs.

There are many recipes for their preparation, and here we have collected the most popular recipes.

Regular barbecue recipe
Lamb shish kebab
1000 g of lamb, 200 g of onions, 30 ml of 3% vinegar, 1/2 teaspoon of sugar, salt and pepper to taste, 50 g of green onions, 100 ml of barbecue sauce.
Clean the meat from the film and fat, cut into pieces of 40 - 50 g, salt, pepper, add the onion, cut into rings. Transfer everything to enamelware, sprinkle sugar with vinegar, stir and pour meat with this solution. Put a load on the meat and marinate in a cold place for about a day.
When the meat is marinated, peel it from the onion, put it on the skewers tightly to each other, crush and fry over hot coals, constantly turning to form on the kebab golden brown and the inside of the meat remained pink. During frying, the kebab is constantly sprinkled with marinade.
It is recommended to serve shish kebab on a warmed dish, pouring with shish kebab sauce. Separately - crumbly rice, mixed with toasted in oil finely chopped onions, as well as pieces of pickled onions.

Lithuanian kebab recipe (gintaras)

720 g of veal, 200 g of bacon, lemon, 4 cloves of garlic, salt and pepper to taste.
Cut the veal into slices (thickness - 0.5 cm, width - 6 - 8, length 10 - 12) and lightly beat off, salt, pepper, rub with crushed garlic, sprinkle with lemon juice and leave in an enamel bowl in a cold place for 5 hours. Then put lard cut into small pieces on pieces of meat, roll the meat into a roll and fasten it with wooden pins, string it on skewers and fry over burning coals until cooked, constantly turning and sprinkling with lemon juice diluted in water. You can fry such rolls on the grill. Serve hot with fresh vegetables and herbs.

Recipe for barbecue in Tatsky (kebab)
Lamb shish kebab
800 g lamb, 200 g onions, 40 g vinegar, 200 g tomatoes, herbs, pepper and salt to taste.
Cut the lamb pulp into pieces of 30 - 40 g, put in an enamel bowl, salt, add pepper, chopped onion, vinegar. Cover the dishes and put in the cold for 3 - 4 hours. Peel the finished meat from onions, string on skewers and fry over hot coals. Separately, string onion from the marinade, circles or halves of tomatoes on skewers. Alternate skewers with meat and vegetables over coals, fry until meat is cooked.
Serve the shish kebab on a platter, put the onions and tomatoes, fried on coals, and greens around.

Uzbek barbecue recipe
Lamb shish kebab
840 g of lamb, 120 g of tail fat, 480 g of onions, 40 g of wheat flour, 6 g of anise, 12 ml of wine vinegar, 6 g of ground red pepper, parsley.
Cut the lamb pulp into pieces of 15-20 g, put in a non-oxidizing bowl, add chopped onion, wine vinegar, anise, red pepper, mix and, having compacted, leave in a cold place for 3-4 hours.
Before frying, string the pieces of lamb prepared in this way onto metal skewers, 4-5 pieces per skewer, interspersed with slices of raw onions, sprinkle wheat flour, put a piece of tail fat on the end of each skewer and fry over hot coals.
Serve immediately after grilling on skewers (3 skewers per serving). Chopped raw onions and parsley can be served as a side dish.

Georgian barbecue recipe (long mtsvadi)
Beef and veal skewers
1200 g beef tenderloin, 50 g vegetable oil, 100 g adjika, 400 g tomatoes, various greenery, pepper and salt to taste.
Peel the beef tenderloin from the films, cut into a strip about 30 cm long and 2.5 - 3 cm thick and put on a skewer in its entirety. So that the tenderloin retains its shape during frying and does not shrink, tie it tightly to the skewer with thick threads. Spray the tenderloin with vegetable oil. Place the spit over the coals and, rotating, fry until tender, while constantly wetting with cold water.
Cut juicy meat across the fibers with a slight bevel into slices up to 2 cm thick, salt and pepper to taste, grease with spicy adjika. Serve the kebab hot with sprigs of greens and separately roasted hot tomatoes on a spit, removing the skin from them.

chicken barbecue recipe
Chicken shish kebab
1000 g chicken meat, 40 g of wine vinegar, 100 g of onions, 50 ml of vegetable oil, pepper and salt to taste.
Chop the chicken carcass into equal pieces of 50 - 60 g, put in an enamel bowl, add finely chopped onion, pepper, salt, wine vinegar and marinate in the cold for 2 - 3 hours. Thread the pieces of meat on skewers and fry over hot coals, lubricating the kebab with vegetable oil and pouring the remaining marinade. Serve hot on a platter. As a side dish, you can offer pickled vegetables. Separately, in a gravy boat, serve hot sauce made from sour cream with the addition of tomato paste, adjika and garlic.

barbecue recipe from chicken ventricles
Chicken shish kebab
1000 g chicken ventricles, 100 g onions, lemon, herbs, pepper and salt to taste.
Thoroughly wash the pre-cleaned ventricles, dry and put in enamel pan, salt, pepper, mix with chopped onion and lemon juice. Let stand in a cold place for 1 hour. Then string the prepared ventricles on skewers and fry over hot coals until tender, turning frequently.
Then put the ventricles in a saucepan, on the bottom of which put pickled onions before, close the lid and simmer for another 20-30 minutes over low heat.
Serve with herbs and fresh vegetables.

Another kebab recipe in Russian:

To be sure that the meat will be soft, you can: add a spoon to any marinade mustard, instead of plain water take a simple carbonated mineral water, or in plain water add half a glass of cola drink.

It is delicious marinated in tomato juice. Plus spices and onions.

And the main principle of all kebabs - it is better to undersalt. Armenians generally add salt just before the barbecue. It also provides softness and tenderness to the meat.

My signature recipe:

for 3 kg of meat, 1.5 kg of onion, 2-3 eggplants. 1 large lemon.

The basis is mineral water. 1.5 l. Add to the water: 1 tbsp. l. mustard, half cup soy sauce, 2 tbsp. apple cider vinegar(or half a glass of dry white wine) 2 tsp. honey, 5 bay leaves, 5-10 peppercorns, 1 bag of Khmeli-suneli seasoning, 1 bag of dry adjika (but you can do without it)

We cut the whole onion, squeeze the juice of 1 large lemon into it, shift the coarsely chopped meat with onions and eggplants (layers), at the end pour the marinade prepared in advance.

You can cook after 2 hours, but the daily allowance is certainly tastier.

And finally, a separate review of barbecue marinades:

Yoghurt barbecue marinade. Mix 70-80 g of live yogurt, 1 tbsp. l. tomato paste and vegetable oil, 1 tsp each. salt and red ground pepper (hotness - to taste). Mix thoroughly with meat and leave for 12 hours in the cold.

Citric barbecue marinade. Do not cut too finely 1 kg of onion, mix with meat, adding the juice of a large lemon, 5 tbsp. l. tkemali sauce, salt and other spices. Put under oppression (for example, a pair of dumbbells) for 3 hours in a cool place.

Mustard barbecue marinade. Combine 4 tbsp. l. sweet mustard, 2 tbsp. l. soy sauce and olive oil, juice of 2 lemons, a small bunch of chopped cilantro, a couple of crushed garlic cloves and 1 tsp. salt. Put the meat in a bowl, mix with the marinade and let stand for at least an hour in a cool place.

Tea barbecue marinade. Purely Australian recipe. 50 g of brewing black tea with a high content of tannin, pour 0.5 liters of boiling water and let it brew. When cool, strain and pour over the meat. Then for 3-5 hours in a cool place.

tomato barbecue marinade. Finely chop 6-8 tomatoes and 2-3 onions. Mix with meat, salt, pepper - and press for 4-5 hours. You can add bell pepper and any other spices.

Wine barbecue marinade. 2 onions cut into rings. Lay the meat in layers, sprinkling with crushed black peppercorns (10 in total) and onion rings. Pour 2 cups of dry red wine, slightly diluted with water, 1 tbsp. l. lemon juice with 1 tsp. Sahara. Add 2 bay leaves, 10 black peppercorns, 1 tsp. sugar, salt. Marinate no more than 2-3 hours.

Onion barbecue marinade. Cut 2 kg very juicy onion. Mix with meat, salt, pepper and add bay leaf. If the meat is not very young, add a little red wine or pomegranate juice. Leave in a cool place for 5-8 hours.

Kefir barbecue marinade. Salt meat and roll in chopped basil and dill. In 1 liter of kefir, pour 1 tbsp. l. lemon juice. There are also 2 finely chopped onions and peppercorns. Pour the meat and put in the refrigerator for 3-4 hours.

Enjoy your meal!

And why not talk to us, dear and beloved, about the dish of all times and peoples - shish kebab? The speech turnover about the past days and the people who tasted this dish, in this case, was not used for the sake of a red word - really, try to think about when a person first cooked a barbecue? Surely our primitive relative, roasting on fire the carcass of a furry beast killed with a spear with his own hands, could not imagine that several millennia later his followers would also bake meat on a fire, while naming their dinner delicious word"kebab".

However, we will not delve into history, let's rather talk heart to heart about how to cook delicious meat on the grill. Surely in your family there are a couple of family secrets that you will never tell anyone about. And if "Magic Food" shares its knowledge, will you give away your secrets? We won't tell anyone else, honestly!

15 tips for those who want to learn how to cook the perfect barbecue

1. How to choose meat for barbecue

Not everything is barbecue that smells delicious.

It's not a secret for anyone that if you do everything right, right and traditionally, then for cooking barbecue gotta get lamb. However, firstly, this type of meat has a rather strong specific smell, which not everyone likes, and secondly, it is not so easy to find high-quality lamb tenderloin in our stores and markets, so another almost traditional option has long taken root - pork skewers.

When choosing meat, pay attention to its fat content: a piece that is too lean will be dry and tough after cooking, a piece that is too fatty will remain unpleasantly greasy. Here, as in no other case, the golden mean is important. When it comes to pork, they usually buy the neck. Less often - a shoulder blade or a ham. Korean is not taken at all– despite the fact that this is the most beautiful part pork carcass, for barbecue, it is not suitable categorically.

In addition to pork, you can use veal (beef High Quality), chicken meat, turkey meat. In addition, shish kebab is also prepared from some types of fish - catfish, salmon, sturgeon.

Sharing family secrets of delicious barbecue, most people share marinade recipes. So, don't believe it! Pledge the perfect barbecue- just the right meat. It is impossible to cook a juicy, soft, appetizing kebab from cheap, stale, old pork, you don’t even have to try. And vice versa: it is very difficult to spoil fresh, high-quality meat, it is amazing and beautiful in itself, therefore, the kebab from it will most likely be perfect.

2. How to make the perfect cut of meat

Shish kebab does not tolerate female hands.
Film "Moscow does not believe in tears"

To make the barbecue tasty and juicy, it is important to correctly approach the issue of cutting meat. There are two key points.

The first is the size, strange as it sounds, of course, it matters: too small pieces of meat will simply dry out on the fire, turning into dry hard "chips", and large chunks will not have time to fry, they will burn on top, inside they will remain raw. Again - the golden mean: not big and not small, even and neat and - important! - everything is about the same size, otherwise some of the meat will be overcooked, some will remain undercooked.

Second - the meat must be cut across the fibers. A simple truth that few people follow when trying to cut meat the way they want - instead of doing it right. And in the end it turns out, of course, in different ways, but more often - harsh, dry and unappetizing.

3. How to calculate the product

Make sure that neither the barbecue nor the skewer burns.

There should be a lot of barbecue! This is an indisputable truth, a law and simply an axiom that does not require any reasonable proof. There should be so much kebab that it will definitely remain (by the way, have you ever tried to stew potatoes on a kebab, cook pea soup or cook pilaf? No? oh-oh-oh-very in vain!). Meat is usually bought at the rate of 300-400 g per person. More is possible, less is not worth it. Do not forget that in the process of cooking this product will definitely lose weight.

4. The best barbecue marinade

They didn't eat shish kebab, but they were blinded by the smoke.

About how best to marinate shish kebab, ask real professionals - those who prepare this dish constantly and regularly, who were born and raised in a country for which shish kebab has long been an element of culture, who fry it, no longer striving to improve perfection. In many Caucasian countries, barbecue meat is marinated in own juice, adding only salt, black pepper and onions to the chopped pieces. This minimalism has a special meaning, each ingredient is dictated by experience and common sense.

However, if you want to find another special recipe marinade for barbecue and every time, preparing to fry meat on a fire, you try new way, do not forget that in most cases it takes time for the meat to marinate properly. Ideally, we are talking about 10-12 hours, in the minimum format - at least 4-5 hours.

5. To salt or not to salt?

Do not part with the lamb - stay without barbecue.

What a question, you ask, of course, salt! Ok, salt, but when? Before frying or after? There is a widespread belief that salt "pulls" juices out of meat, so you should not add it to the marinade, it is enough to salt it immediately before frying or after it.

Believe me (and if you don’t believe it, arm yourself with scales, a notebook and a smart look and check it experimentally!), Pre-salting the meat at the marinating stage in no way affects the dehydration of the product. Salting the finished kebab is quite problematic: the salt will not penetrate inside through the dense meat crust, will remain on the surface and will be felt only on the upper layers of the meat piece.

To be completely fair, it is worth noting that the cooking time affects the dryness of the kebab much more strongly (if the heat is not intense enough, you will have to “marinate” the meat also over the coals, long and tedious, which will naturally dry it out much more than this supposedly make salt) and the size of the piece of meat (this was already mentioned above). Therefore, we salt without hesitation, because as unsalted meat it is horror what it is, a translation of the product and generally nonsense.

6. Seasonings: to be or not to be? That is the question!

Life is easy when you eat barbecue.

In recent years, supermarket shelves have been sagging under the weight of all kinds of seasonings - for chicken, pork, lamb, just universal meat, grilled meat, barbecue and other trinkets. At the bazaar, it is impossible to calmly pass by the beautiful hills filled with oriental spices and spices - you will be offered anything, and you will not even have time to look back, as you will receive disposable bags of ingredients mixed from spices that you do not understand.

If you approach the issue reasonably and restrainedly, it is certainly delicious. However, be very confident in your reasonableness and restraint, because otherwise you risk getting something meaty instead of barbecue, but poorly recognizable behind a thick crust of all kinds of spices.

And do not forget that everything that protrudes, sticks out and hangs down on the meat will definitely burn. Herbs and seasonings are easily flammable - whether you want to eat in in large numbers embers?

7. Skewers or grill?

A house is not built on seven winds, a barbecue does not argue on seven coals.

Traditionally, shish kebab is fried on skewers, beautifully and confidently turning them over the coals. However, if you feel more comfortable putting the meat on the grill grate, then lay it out! Why not? Of course, this is not a classic of the genre, but, for example, pancake pans did not always exist either - this is not a reason to still fry pancakes on a hot stone.

By the way. If you decide to fry meat on skewers, try to heat them well on the grill before stringing meat on them - this way you will not only disinfect the metal (this is important for some), but also ensure the coagulation of proteins inside the meat piece, which will allow the juice not to flow out from the barbecue or flow out in a much smaller volume.

8. A little imagination - for beauty and aroma

Only a sheep can refuse barbecue.

Barbecue is a creative business, it does not need exact proportions, ingredients verified to the gram, strict adherence to the recipe, and that's great! You can always improvise, try your options, implement own fantasies. Try playing with the marinade - who knows, you might be able to open new component, thanks to which your barbecue will become famous throughout the city?

Another topic for creativity is stringing meat on skewers in turn with additional products. Most often, of course, we are talking about onion rings, however, feel free to try everything that comes to your mind. Looks absolutely incredible chicken skewers, which is put on skewers interspersed with large berries grapes. Courgettes and zucchini cooked on coals are amazingly tasty - maybe you should try cooking them at the same time as meat? bell pepper, pieces of bacon, pumpkin, tomatoes, eggplant, peaches, apples and everything that comes to your mind. Try!

9. Bonfire and coals

If you like barbecue, love and fire up the barbecue.

Experts say that the most delicious barbecue comes out on fruit wood. Cherry, pear, plum are considered the most suitable, while it should be understood that a rare specialist, having tried a kebab cooked, for example, on cherry wood, will distinguish it from a kebab cooked on oak branches.

In general, you can use any deciduous trees - linden, birch, poplar. At the same time, it is worth remembering: in no case should you take resinous (coniferous) wood species for cooking barbecue. Resins will give the meat a characteristic flavor and aroma, which will simply spoil the meat.

10. Grilling barbecue

Shish kebab is not far from the barbecue.

It would seem, what could be easier? I strung the meat, put the skewers on the grill and spin it for yourself until the kebab becomes appetizing, and everyone passing by comes running to the smell. However, barbecue requires a careful approach, with a running start and without experience, you are unlikely to cook delicious meat, and even a heap of various theoretical knowledge will still not be enough until you fry it yourself at least a dozen times.

The first thing to remember is that the barbecue is cooked over coals. A banal, uninteresting truth that many neglect. Hurrying to quickly serve the meat to the table, would-be chefs lose their patience and start frying the shish kebab on the wood that has not completely burnt out. The result is a hard, burnt crust and a raw, unchewable middle.

Another common mistake is neglecting the flames that sometimes appear on coals. If suddenly fat or any other flammable ingredient gets on the burned-out firewood, the coals instantly react - harmful and very aggressive lights rise, which strive to ruin your picnic. Always ready (yes, always, even if you are sure that this will not happen to you) should be a bottle of water. For convenience, make several holes in the lid - this will allow you to gently spray water over those areas that require your intervention, and will help not to flood the rest of the coals.

11. Checking the readiness of the barbecue

Communication in Russia is so important that external circumstances cease to matter. Several times I happened to fry a barbecue in the cold and in the rain - if we decide to go to the park for barbecues, we do so, regardless of the vagaries of the weather.
Anna-Lena Lauren, “They have something with their heads, these Russians”

The barbecue is checked for readiness very simply: with a knife, cut the thickest piece of meat to the skewer, lightly press. If the secreted juice is colorless, the kebab is ready. If blood is visible on the cut, it is worth waiting a little more.

12. Serving barbecue

Lamb is not invited to barbecue.

It’s beautiful, of course, if the barbecue is removed from the fire and immediately laid out on the table right on skewers - in some restaurants from this simple action create real shows. In general, yes, spectacular and amazing, but ... very uncomfortable. Firstly, the skewers immediately occupy an irrationally huge space on the table. Secondly, eating meat from the “skewer” is, of course, magnificent in a primitive way, but hardly pleasant: even the ears get dirty.

The choice is yours - entertainment and theatricality or simplicity and comfort.

13. A little secret before the kebab hits the table

One had a beard on fire, and the other was grilling shish kebab on it.

After you have removed the meat from the coals, it is not bad to let it "reach" a little. You already do it - usually this is just the time it takes for guests to, having heard the signal “kebab is ready!”, wash their hands, move to the table, fill their glasses and say the first toast. AT ideal the meat should be covered or wrapped in foil - this is how the “steam effect” is ensured, which helps the kebab to relax a little, release the juices, finally and irrevocably soften.

For a special twist, try drizzling the cooked meat with a little pomegranate juice (amazing!) or dry wine (savory!). Add to bowl if desired. fresh herbs and chopped onion rings - after 15 minutes, the kebab will acquire a special aroma and taste.

14. Accompaniment to barbecue

The arba broke - lazy firewood, the bull died - a shish kebab for a bum.

In our tradition, for some reason, barbecue is always associated with vodka or beer. No one is calling you to sobriety, however, think sometime at your leisure whether the comrades mentioned are really best friends barbecue.

Again we make a mental reference to the Caucasian traditions and remember that most often on holiday table a jug of wine is standing by a Caucasian, we draw conclusions and try to serve red to the barbecue dry wine, tart and thick.

Well, let's not forget about fresh vegetables and herbs. The more juicy cilantro, bright parsley, tender dill, spicy basil, sweet cucumbers, sugar tomatoes will appear on the table along with meat, the tastier the barbecue will be.

By the way, the bread that you serve can also be slightly held over the coals - it will become fragrant and crispy. If a couple of sheets of pita bread are lying around in the house, wrap cheese, tomatoes, herbs in it and fry over coals - it will be unrealistically delicious!

15. Sense of proportion

The turkey also thought until he got to the barbecue.
Film "Cards, money and two barrels"

Barbecue is an event, of course, very exciting and creative, however, in your creative impulses, try to keep a sense of proportion. Do not dump all the above tips and secrets into one huge bowl of meat. A hundred marinade ingredients are unlikely to make the kebab tastier - when trying to implement your recipes, think about moderation. If you want to string along with the meat additional components, you should not interfere with lard with grapes and strawberries with fish in one pile. If you are pouring wine over the meat during the frying process, you probably should not sprinkle it with additional lemon juice when serving. Sense of proportion, dear ones, sense of proportion in everything!

Barbecue Marinade - Top 10 Best Recipes

1. Shashlik in red wine

In the process of preparing a pair of alcohol, as in many other recipes using wine, cognac or other strong drinks, evaporate, leaving only a subtle subtle fruity flavor and an incredibly rich, beautiful color.

For 1 kg of meat you will need:
300 ml dry red wine;
3-4 bulbs;
5 cloves of garlic;

Wash the meat, dry it, cut it portioned pieces. We put it in a saucepan, salt, pepper, squeeze the garlic, mix everything thoroughly, add the onion sliced ​​​​in circles, pour in the wine. Mix again, then cover with a plate or lid, smaller in diameter than the diameter of the pan, put a jar of water or other load on top. We leave for 6-7 hours.

2. Barbecue in kefir

A combination that is very strange at first glance will surprise you as a result of cooking the barbecue: the meat will be most tender, the taste will be a little creamy.

For 1 kg of meat you will need:
200 ml of kefir;
3 onions;
salt, freshly ground black pepper to taste.

Wash the meat, cut into portions, salt, pepper, pour kefir. We spread the onion, mix well, put it in the cold for at least 5 hours.

3. Barbecue in mineral water

Fans of marinating barbecue in mineral water claim that this is one of the most quick ways pre-prepare the meat for cooking on the fire. By itself, such a marinade is quite neutral, therefore, to give the kebab a “zest”, try adding to mineral water suitable spices- spicy ground pepper, paprika, coriander.

For 1 kg of meat you will need:
250 ml of mineral water;
2-3 bulbs;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut into portions. We shift in layers with chopped onion rings, salt and pepper in parallel. We fill mineral water leave in a cool place for 1-3 hours.

4. Kebab with kiwi

But this is definitely the “fastest” of all possible marinades! Thanks to the organic acids that are part of the green exotic berry, the collagen in the meat protein is destroyed, as a result of which the meat becomes very, very soft. However, be careful: overdo it a little - and instead of shish kebab you will get minced meat: kiwi in this way acts on meat quite quickly. The method is very useful in cases where you have chosen the wrong meat - tough and sinewy.

For 1 kg of meat you will need:
5 kiwi;
5 cloves of garlic;
salt, freshly ground black pepper to taste.

Puree kiwi and garlic, mix with washed, dried, cut into pieces, salted meat. Cover with a lid and leave for 40-60 minutes, periodically checking the condition of the meat and testing it for softness by simply piercing with a knife.

5. Shish kebab in onion-tomato marinade

Spicy and aromatic. Meat marinated in tomato-onion dressing will be juicy and unusual.

For 1 kg of meat you will need:
3 ripe tomatoes;
1 large onion;
1 tsp hops-suneli;
salt, freshly ground black pepper to taste.

Grate the tomatoes. Onion cut into rings.
My meat, dry, cut into pieces. Salt, add pepper, suneli hops. Mix with tomato puree, shift onion rings. We leave for 8-10 hours.

6. Oriental pork or meat in honey

The marinade, frankly, is not for everyone, however, if you are a fan of oriental trends in cooking, you will surely like the spicy-sweet flavor that this marinade has on the barbecue.

For 1 kg of meat you will need:
3 art. l. honey;
2 tbsp. l. soy sauce;
2 tbsp. l. mustard seeds;
1 tsp dry ground ginger;
1 tsp hot ground pepper;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut into pieces.
Mix with honey, soy sauce, hot and black peppers, ginger, mustard, salt. We leave for 5-8 hours.

7. Kebab in vinegar

Many barbecue connoisseurs believe that vinegar makes the meat coarser and tougher, however, there is another opinion: thanks to this additive, the meat becomes spicy, piquant and very tasty. To understand whose camp you are in, you should at least once try to cook barbecue marinated in vinegar.

For 1 kg of meat you will need:
4 tbsp. l. table vinegar (9 %);
10 st. l. water;
3-4 heads of onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry with disposable towels, cut into portions. Salt, pepper. Mix water and vinegar, pour meat. Stir, shift with onions, leave in a cool place for 3-4 hours.

8. Shish kebab in mayonnaise

Yes, yes, mayonnaise - cold sauce, yes, of course, when heated, it breaks up into a mountain harmful substances, of course, this is generally bad manners - to use it when cooking meat. But once you can, right? And if you really like it, then sometimes, just a couple of times a year? Quietly - so that no one knows?

For 1 kg of meat you will need:
200 g of mayonnaise;
4 onion heads;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, divide it into pieces. Salt, pepper. While stirring, gradually add mayonnaise. We shift in layers, alternating with onion rings. We leave for 5-10 hours.

9. Barbecue in pomegranate juice

Gentle, juicy, bright, fragrant, berry - what else to add so that you understand that such a marinade is worth trying at least once in your life!

For 1 kg of meat you will need:
250 ml fresh pomegranate juice;
4 heads of onions;
salt, freshly ground black pepper to taste.

We wash the meat, cut off the excess, dry it, divide it into portions. Salt, add pepper and pomegranate juice, mix well, shift with onion rings, leave in a cool place for 8-10 hours.

10. "Quick" onion marinade

This marinade is very ... very, let's say, for an amateur, because in the process of cooking barbecue, the onion mass burns quickly if you do not first clean it from the meat, however, a significant plus is the special juiciness that onion juice gives to meat, and the breathtaking smell that peculiar to shish kebab cooked with onions. It's definitely worth a try!

For 1 kg of meat you will need:
0.5 kg of onion;
salt, freshly ground black pepper to taste.

We rub the onion on a grater or chop it in a blender. Wash the meat, dry it, cut it, mix with salt, pepper and onion mass. We put under oppression for 5-8 hours. Before stringing meat on skewers, we clean the meat from onions as much as possible.

Well, that, savvy with theory, it's time to start practicing? We wish you many, many sunny days, wonderful occasions for picnics, great companies and, of course, delicious kebabs. And yes, Magic Food fulfilled its part of the contract, told about secrets - now it's your turn to reveal family secrets.

The most beloved and most common type of shish kebab in the vastness of our Motherland is, of course, pork kebab. The secret of its popularity lies in the simplicity of marinating and the ease of preparing such a barbecue. Even when marinated for only 20 to 30 minutes, pork skewers it turns out unusually tender and juicy. And the taste and aroma of properly cooked and well-roasted pork on coals has been familiar to most of us since childhood. We will tell you how to cook pork kebab, cook it so that the memories of this kebab remain with us later. for a long time after the picnic.

Of course, everyone who goes out for a picnic from time to time has their own favorite recipe barbecue cooking. And recipes for such popular look shish kebab, like pork kebab, can not be counted at all. The variety of marinades, dressings and sauces is literally amazing. Here are the simplest combinations of lemon, pepper and onion known to everyone, and the most unimaginable marinades based on exotic fruits, rare species of spices and expensive wines. Onion and garlic, tender fresh herbs and fragrant spices, sour freshly squeezed fruit juices and bright vinegars, spicy adjika and chutneys that surprise with their aroma, all these and many other ingredients will help give your pork kebab the brightest, most unimaginable shades of taste and aroma. It all depends on your imagination!

However, despite the seeming simplicity, cooking pork kebab still requires knowledge of some secrets and little tricks. The same tricks that will save you from disappointing failures, familiar to every novice cook.

Today, the site "Culinary Eden" will share with you its tips that will help those who take up the preparation of this dish for the first time. Our advice and thoughtfully barbecue recipes will surely help even the most inexperienced cooks and will always tell you how to cook pork barbecue.

1. Before you start cooking barbecue, you need to choose the right meat. The taste, softness and juiciness largely depend on how fresh and high-quality the pork you choose will be. ready meal. Fresh chilled meat is best for cooking shish kebab. Shashlik from such meat will turn out the most juicy and fragrant. If it is not possible to buy chilled meat, then you can take frozen pork. However, in this case, you should approach the process of thawing meat as carefully and scrupulously as possible. Defrost your pork in the lower compartment of the refrigerator at a temperature of no more than +5⁰. The slower and more accurately the meat is defrosted, the more fully it will retain all its nutritional and taste qualities. But from defrosting meat at room temperature or in the microwave it is better to abstain. Shish kebab made from meat defrosted in this way will turn out tough, dry and not at all tasty.

2. When choosing chilled meat, pay close attention to its freshness. It is best to buy such meat on the market, immediately after the start of its work. In the early hours, the freshest, not yet weathered meat is presented on the shelves. Before buying, carefully inspect the piece of meat you have chosen. Good fresh pork should be an even pink color when cut. The cut itself should be glossy and uniform. Gently press your finger on the slice of meat, the resulting hole should immediately straighten. Be sure to smell the meat before buying. Fresh, high-quality meat will have a pleasant, slightly sweet smell. Any extraneous notes of mustiness, ammonia or rot will tell you that the pork offered to you is not fresh, it is better to refuse such a purchase. If you are buying pork from a vendor you don't know, be sure to ask them to cut off a tiny piece of the meat of your choice, hold it over the flame of a lighter and smell it. This little trick will save you from a possible purchase of boar meat. Quality pork will smell delicious fried meat, the meat of the boar will immediately give itself out as sharp, bad smell urine. Needless to say, a vendor offering such meat should be left immediately.

3. Which part of the pork carcass you choose for your barbecue depends on your personal preferences. The most juicy and soft is the kebab made from the neck or neck. Grilled ribs are delicious. An excellent barbecue will turn out from the loin, brisket or lumbar. But from a ham or shoulder blade, shish kebab can turn out to be harsh and dry. Try to choose a piece with a moderate amount of fat. Excess fat in your kebab can adversely affect it. palatability, and a kebab made from too lean is not enough fatty meat may be too dry. Try to find a middle ground.

4. For pork skewers, coals from any of your favorite firewoods are great. It can be birch and aspen, cherry and apple, linden and mountain ash firewood. The easiest way is to buy ready-made coals in the store, but you can also burn firewood yourself in a separate fire. Whatever coals you decide to use, do not forget to carefully heat them up before you start frying meat. Well-heated coals should burn evenly over the entire surface with an even reddish heat, and white ash should only slightly cover them with a thin layer. Do not start frying your kebab until all tongues go out open fire! In the event that the flame breaks out after you have placed the skewers with your kebab over the coals, extinguish it immediately by sprinkling a little water, wine or marinade residue.

5. When frying your kebab, try to turn the skewers with pieces of meat over the coals as evenly and regularly as possible. This will allow your kebab to cook evenly on all sides, create an appetizing crisp on the pieces of meat and protect your kebab from burning. If the meat still begins to burn or is too dry, simply grease or spray the damaged areas with a sufficient amount of marinade or a mixture of wine and water from a spray bottle. Regular sprinkling of roasted meat with marinade will surely protect your barbecue from burning, and in addition, it will give it additional juiciness and flavor, keeping the meat tender and soft inside.

6. Let's try to cook the simplest pork skewers marinated in onion juice. Rinse thoroughly and cut into small pieces of two kilograms pork neck. Peel and cut into six large onions. Put the onion rings in a marinating dish, add 1 teaspoon coarse salt and 2 tbsp. spoons of your favorite herbs(cilantro, sage, basil, marjoram, etc.). Thoroughly mash the onion with salt with your fingers until it forms enough onion juice. Transfer the pieces of meat to the onion with spices, add black and red pepper to taste and knead everything together again so that the pieces of meat are covered as evenly as possible and even soaked with onion juice. Cover the bowl with a kebab lid and place in a cool place for 6 to 12 hours to marinate. Ready barbecue string on skewers and grill over coals.

7. Those who can’t imagine marinade for barbecue without the use of acidifiers will definitely like barbecue marinated with lemon and fresh herbs. Rinse two kilograms of pork and cut into portions. Five large onions, peeled and cut into rings. Put the onion in a pickling bowl, add 1 teaspoon of coarse salt and carefully remember with your hands until the juice is released. Transfer the pieces of meat to the onion, add 1 teaspoon of ground coriander, 1 teaspoon of ground nutmeg, black and red pepper to taste. Once again, carefully remember the meat with onions and spices with your hands. Then add 3 tbsp. tablespoons chopped parsley, two tbsp. tablespoons chopped cilantro and juice of half a lemon mixed with 100 ml. water. Mix thoroughly and leave in a cool place for 3 hours to marinate. Roast over coals, serve with hot sauce and fresh vegetables.

8. The taste of pork skewers is more delicate if you use white wine as an acidifier for the marinade. Rinse and cut into small pieces one kilogram of pork neck. Cut two red onions into rings. Chop up a small bunch of your favorite greens. A mixture of basil and sage greens is perfect for this kebab. Put the onion in a marinating bowl, add 1 teaspoon of coarse salt and mash until the juice is released. Then add pieces of meat, greens, ½ cup of dry white wine, 2 tbsp. spoons of olive oil, 1 teaspoon of sugar, black pepper to taste. Mix everything thoroughly and leave in a cool place for 3-5 hours to marinate. Roast over coals as usual.

9. The most tender and softest is pork kebab, the marinade for which is prepared using yogurt. Rinse thoroughly and cut into small pieces one kilogram of pork. Peel and chop one onion and one garlic clove in a blender. Pour 250 ml into a marinating dish. natural yogurt, add onion-garlic paste, 1 tbsp. chopped cilantro, 1 teaspoon sugar, 1 teaspoon ground ginger, 1 teaspoon coriander, 1 teaspoon cumin, a pinch of cardamom, salt and red pepper to taste. Mix everything thoroughly, add the meat, mix again and remember a little with your hands. Leave to marinate at room temperature for 3 hours. Grill over coals and serve with spicy fruit chutney, sour sauces and fresh vegetables.

10. Spicy kebab prepared according to the original Thai recipe, will certainly please all lovers of exotic oriental cuisine. Rinse thoroughly, cut into portions and lightly drain two kilograms of pork. Prepare the marinade separately. Pour 100 ml into a small saucepan. water and bring it to a boil. Then add 200 gr. brown sugar, 3 tbsp. spoons of soy sauce, 7 tbsp. tablespoons rice or dry white wine, 1 tbsp. a spoonful of sherry, 3 teaspoons sesame oil, 1 teaspoon of salt. Heat, with constant stirring, without bringing to a boil, until the sugar is completely dissolved, remove from heat and cool. 2 small fresh chili peppers, de-seeded and thinly sliced. Mince one clove of garlic. In a marinating bowl, combine meat, marinade, peppers and garlic. Cover with a lid and leave for six hours in a cool place to marinate. Grill over charcoal, basting regularly with remaining marinade.

And "Culinary Eden" on its pages is always happy to offer you even more interesting ideas and proven recipes that will definitely tell you how to cook pork skewers.

Shashlik is tasty dish for food, from which the mood rises and bliss for the body comes. There are many varieties of it, but the classic one is always from meat:. The exceptions are chicken and fish.

Threading pieces of meat on skewers and frying over coals in compliance certain rules- it's a classic perfect cooking smoky meat.

Cooking on skewers in the oven, in a pan of minced meat and different fish in the following articles.

Rules for cooking classic barbecue

For cooking, it is better to take young and juicy meat. To obtain nice results. the following rules must be observed:

• Avoid cooking with frozen meat. Because frozen meat contains significantly less nutrients, which are contained in fresh. No matter what they say, no matter how marinated, the fibers from frozen meat will be tough.
• Avoid cooking from fresh meat, from a freshly slaughtered animal. Blood should drain from the carcass, the meat should “rest” for several hours, lie down. In the old days, it was generally considered a ban to cook dishes immediately from shot game - it should take 2 - 3 days.
• Stringy meat is not suitable.

The best grill for barbecue is traditional barbecue used by the majority modern people. What are the barbecues in our modern life you can look in the blog.

According to experts and people from the people, the best firewood is firewood from the vine. Next in descending order of quality are: white locust, dogwood, blackthorn, beech, oak. you already understood that only deciduous trees are suitable.

The criterion for the quality of firewood is the quantity and heat of coals.

Buy Better Ready charcoal and use it. As a rule, coal sold in bags is made from birch chocks.

If you use firewood, it should burn almost smokelessly, give a lot of coal with a good heat and not be tarry - such is the quality of the firewood itself.

The height of the brazier, for frying meat, should be such that the meat is located 10-15 cm above the coals, or even lower. It is more convenient to make a brazier with grate (small) and a blower in order to create traction depending on the wind and weather.

In the absence of a brazier, a hearth for frying a barbecue can be folded from improvised non-combustible material: stones or bricks.

Classic pork skewers - how to marinate with vinegar to eat deliciously

Products:

• 2 kg of not too fatty pork belly or
• 3 kg brisket on the bone (also very tasty)
• 100 ml white wine vinegar
• 1 kg of onion
• salt pepper

For submission: 4 sweet onions + thick or thin lavash

Recipe:

cut into pork belly identical pieces with particles of fat.

Chop the other piece with the ribs in this way. so that the meat is located along the bone.

Cut each onion in half lengthwise, then cut into very thin half rings. Mix onion and vinegar, season well with black pepper. Mix meat and marinade in large saucepan mix by hand for 5 minutes. Then tightly fold the meat with the marinade into a container, cover with a lid and marinate at room temperature for 2 to 3 hours.

Choose wide and flat skewers so that the meat does not turn when frying.

Thread the meat in such a way that it runs along the skewer without hanging from it. The pieces should be of the same size and quality so that they cook evenly. Then lay the skewers with meat at a distance of 10-15 cm from the coals and fry, not forgetting to turn them evenly, until cooked and browned.

In a large bowl, coarsely chop the onion, take a large piece of pita bread and use it to remove hot pieces of meat. Sprinkle skewers in a bowl with onions. So he passes heat treatment, absorbs the taste of meat and becomes a separate snack.

It looks like a dish of ribs, if you decide to perform this option classic cooking meat with bone and wine vinegar.

Pork kebab recipe with mineral water marinade

Products:

• 2 kg pork neck
• 4 bulbs
• mineral water
• ground black pepper, ground coriander, salt

Recipe:

Cut the pork meat into pieces, cut the onion into half rings, pepper and sprinkle with ground coriander.

Put the meat together with the onions in a saucepan and pour mineral water over so that it covers the meat. put oppression on the meat and leave for 4 hours. Then salt the meat to taste. Next, you should string pieces of meat on skewers according to all the rules and fry over coals.

Classic lamb skewers - a dish for the festive table

Products:

• 500 g lamb
• 2 onions
• 100 g green onions
• 200 g tomatoes
• 0.5 lemon
• 1 tablespoon of vinegar
• 1 tablespoon oil

Recipe:

Cut into even pieces (20 - 25 g) the kidney part or the pulp of the hind leg of lamb, put in a bowl, salt, sprinkle with ground black pepper. Then put the grated onion there, pour over the vinegar, mix and keep in a cold place for 5-6 hours.

The meat of young lambs is not watered with vinegar, but sprinkled with pepper, salt, parsley and kept for 2-3 hours in the cold.

Grill the kebab over coals for about 15-20 minutes. Rotate the skewers frequently to ensure the meat cooks evenly.

Ready pieces of meat should be removed from skewers, put on a dish, pour over with oil. Serve for garnish green onion, sliced ​​tomatoes, lemon. boiled rice. Separately serve dried ground barberry or pomegranate juice.

Beef skewers - the most delicious marinade to keep the meat soft

Recipe:

According to this recipe, the meat becomes soft even if it was very tough. Meat can be taken even frozen. Let the meat thaw. Then cut the beef meat into pieces from a matchbox.

Pour a layer on the bottom of the pan allspice peas. Top it with a layer bay leaf. Lay a layer of onion cut into rings, a layer of meat on top, salt and pepper with red ground pepper, put a layer of onion again and so on alternate. The last layer should be onions. Put a layer of bay leaf on top of it.

Put a layer on top of the bay leaf layer tomato paste in a thick finger and vinegar (put 1 tablespoon of vinegar per 1 kg of meat). Cover all this with an inverted plate and put about 10 kg of oppression on top. Endure the day. After a day, drain the yushka, throw it away upper layer lavrushka and transfer the meat to another bowl, leaving the bottom layer of lavrushka and peppercorns in the old one.

Then squeeze the lemon into the meat, add dry white wine. After 2 hours, you can fry with skewers in the grill with hot coals.

Lamb barbecue with vinegar: a classic way of cooking meat in Tajik style

Products:

• 1200 g lamb
• 200 g onion
• 50 g vinegar 3%
• 30 g zira
• 50 g greens
• ground black pepper, salt

Recipe:

Cut lamb meat into 25 gram pieces. Salt, pepper, mix with finely chopped onion, cumin, pour vinegar and put in the cold for 4 hours.

Then string the pieces of meat on skewers and fry over hot coals.

When serving, lay the meat on a plate and sprinkle with chopped onions and herbs.

Marinades for pork barbecue: how to marinate meat in pomegranate juice

Products:

• 2 kg pork neck
• 1 glass of fresh pomegranate juice
• 4 tomatoes
• onion
• cloves, basil greens, parsley, ground black pepper, salt

Recipe:

Cut the pork into portions and place as the first layer in an enamel pan. Onion cut into rings and lay the second layer. Finely chop the greens and sprinkle the meat with onions.

Then put carnation flowers on top and pour pomegranate juice. Place the container with marinated meat for 4 hours in a cool place. Stir every hour. Salt before the last stirring.

As a result, start stringing meat on skewers, alternating with circles of tomato and fry over coals in the grill.

Shish kebab: a signature pork recipe, and marinade from the people - with beer!

Products:

• 2 kg pork (neck)
• coarse sea salt
• 5 bulbs
• 500 ml dark live beer
• 5 - 6 sun-dried tomatoes
• ground black pepper

Recipe preparation:

Wash and dry the meat. cut it up large pieces so that everyone has fat.

Then make the marinade: grate the onion and transfer the onion pulp to the bowl with the meat,

salt and pepper to taste, pour in all the beer. Stir and marinate for at least 5-6 hours.

Then remove from the marinade, string on metal skewers and fry on the grill over coals from apple, pear or aspen firewood. Reviews from the people are excellent, the people are in the subject!

How to cook juicy pork skewers on the grill - video

Have a nice barbecue on the coals, on fresh air, with smoke!

Often, trips to the country, outdoor recreation, or just evening gatherings with friends in the gazebo near the house are strongly associated with, perhaps, the most popular and cult dish - shish kebab.

The recipe for pork skewers is not just a recipe for a meat dish, it is a real science, culture and philosophy. It is important to know what meat to choose and how to soak the kebab.

Pork skewers recipe. Meat selection

There are many opinions about what a recipe for pork kebab should be: how to soak, prepare and fry the meat. However, there is no disagreement when choosing it: the meat must be fresh and chilled, but in no case frozen or, on the contrary, steamed.



Yes, good juicy barbecue it is impossible to cook from frozen meat, and besides, it has less nutrients. And fresh meat can bleed during cooking, and it should be thoroughly marinated before cooking barbecue.

No less important is what part of the carcass you choose. The most delicious and juicy kebab is obtained from the pork neck - the part that is located along the ridge on the neck - it is she who is the most tender.

Pay attention that there is not too much fat on the pieces: during cooking, the fat will begin to melt, burn, and the kebab will get an unpleasant taste.



How to soak a barbecue according to all the rules

The basis of any barbecue marinade is three components: salt, pepper and onion. As a liquid, you can choose pomegranate or lemon juice, wine, curdled milk, kefir.

Often in pork skewers marinade vinegar is added, but it is used to mask overly tough or not quite fresh meat. Therefore, when choosing a barbecue preparation in a store, think about how long the meat soaked in vinegar was cooked.

Marinade with kefir

One of the most popular and affordable marinades for pork skewers is marinade with kefir or yogurt. To prepare it, you will need 1 liter of kefir, 4-5 medium-sized onions, salt, spices, herbs to taste.



The first layer of pieces of meat should be laid out on the bottom of the dish, put a layer of chopped onions, herbs on top, salt, pepper, add spices, pour kefir. The procedure should be repeated until the meat runs out.

In such a marinade, the meat should stand for a day in a cold place.

Marinade utensils

Marinate meat should only be in enameled, glass or earthenware, and in no case in aluminum: oxides of this metal can interact with liquids and the meat itself. AT best case the taste of the barbecue will be spoiled, at worst - instead of a delicious meat dish, you will get a real poison.

How to barbecue properly

So that during cooking the meat is evenly fried on all sides and does not turn on skewers, do not cut it too large. If the pieces are small, then the meat will simply dry out. The most optimal size would be pieces of meat measuring 5x5 centimeters.

It is also important how the meat is strung on skewers. You should not make an accordion out of each piece: it is enough to pierce it along the fibers in two places so that it does not hang or hang down.



Between the meat, you can string onion rings, Bell pepper, tomato. To ensure that the kebab is evenly fried, try to separate the pieces of meat from each other.

To determine the readiness of the barbecue, you should carefully cut the meat with a sharp knife: if the juice that flows out is transparent, it can be safely served on the table. In case the juice is colored in pink color, this means that the meat is not yet ready, but if there is no juice at all, then the kebab turned out to be overdried.

During the preparation of the barbecue, do not be zealous and turn it over more often 1-2 times, otherwise the meat will turn out to be overdried.

Firewood for barbecue

For cooking barbecue, it is best to use linden, oak, birch, vine as well as all breeds fruit trees(pear, cherry, peach, apricot, apple tree and others).

But firewood from coniferous trees should be categorically excluded: resinous wood will give the meat a specific flavor, which subsequently cannot be improved by any sauces.

Please note that the barbecue is cooked on the heat of coals, and not on an open fire.



How to cook chicken skewers

To prepare chicken skewers, you can prepare the same marinade as for pork, only it takes only a few hours to soak chicken meat.

You can also use next recipe marinade: mix 1 cup of dry wine, lemon or tomato juice, chopped onion, ground black pepper, herbs, spices.



If you plan to make chicken skewers on skewers, then each ham should be cut into 2-3 parts before marinating. If you have a barbecue grill, then whole legs can be placed in it, adding onion rings, eggplant or tomato slices to them.