Picnic season is just around the corner, which means it will be possible to feast on a juicy barbecue with a ruddy crust and a haze aroma. At first, any kebab, classic pork and dietary beef, "female" chicken and even "vegetarian" vegetable, not to mention the classic lamb, seems to be a delicious dish. But the weather on the first warm days is very unstable, and sometimes you have to catch a prominent warm day. And prepare food for a meal on fresh air literally on the run, so that upon arrival immediately start cooking barbecue. As a rule, at best, there is as much time left for marinating meat as it takes to gather friends and drive to a picnic place. That is, the marinade should be as effective as possible, quickly acting on the meat fibers and consist of products available at hand.

Traditionally, when a country vacation is planned in advance, the barbecue begins to marinate the day before, so that the night before leaving the meat is properly soaked in the spicy mixture, acquiring an elasticity and piquancy. Each housewife knows the recipes for such marinades in an assortment, taking into account the tastes, mood and dietary requirements of those present at the table. But, if the question of time is acute for you and you need to marinate the kebab in a matter of minutes, you need completely different compositions of spices that can achieve no worse result as soon as possible than with prolonged and deep marinating. But don't even think about industrial mixes and intense artificial remedies. We suggest you choose one of the simple, easy to prepare and most importantly natural recipes for barbecue marinade.

The easiest kebab marinade
Like many other healthy and tasty things, the marinade and the very approach to the preliminary preparation of meat before frying or baking we inherited from the ancient Greeks. These admirers of natural elements in all their manifestations marinated animal carcasses intended for feasts in sea water. Actually, this is where the word "marinade" came from, meaning nothing more than "marina", that is, sea waves. The current state of open water bodies does not leave us the opportunity to use the ancient method, but it gives us an idea suitable for adaptation.

Take a couple of bottles of highly carbonated mineral water - enough so that its volume can completely cover the amount of meat you have prepared. The brand and composition of water can be any to your taste (dining room, medical dining room and even medical), but try to find natural, and not just drinking water, artificially enriched with minerals. Pour the meat in a saucepan with water and remember it with your hands. Cover with a tight lid and go to the picnic area. Upon arrival, carbon dioxide will have time to affect the meat fibers, minerals saturate the meat, and road shaking catalyzes the process of marinating the future kebab.

Quick marinade for kebabs
The rate at which the marinade affects meat depends mainly on the amount of acid in its ingredients. Therefore, if the speed of pickling is critical, do not spare acidic ingredients: lemon juice, dry wine, fermented milk products. If necessary, take into account several requirements for the marinade recipe at once, namely:

• simplicity of the cooking process;
  
• availability of ingredients;
  
• naturalness of ingredients;
  
• universal taste, pleasant for most eaters;
  
• the speed of cooking and impact on meat;
  
• effective in tenderizing meat.
  

The unconditional leader, leaving behind the competitors, is the classic marinade consisting of kefir, onions and black pepper. To prepare it, take two large onions and a generous pinch of pepper for two liters of medium-fat kefir (black can replace chili, but paprika and white will not work - they have a too mild taste, not intense enough for a quick marinade). Peel the onion and cut into rings of any thickness, remember to extract juice. In a saucepan or large salad bowl with a lid, mix the meat with onion juice and pulp, season with pepper and cover with kefir. Stir well, cover and leave for an hour, after which you can start cooking the kebab.

For those who put the piquant taste and spicy aroma of fried meat above the desire for harmony, you can replace kefir with mayonnaise. You can take it about half as much as kefir, just to coat the pieces of meat. In addition, mayonnaise acts faster than kefir, so it is more suitable for pork or beef, while unsweetened yogurt can be dispensed with with chicken. Peppers can be substituted and / or supplemented with a head of garlic, peeled, pronged and crushed into a pulp. But the aroma of garlic is not to everyone's liking, so the option with pepper can be considered more universal, and it requires less manipulation.

Other recipes for barbecue marinades
There should be an alternative even if everything suits you in the basic recipe. Just in case, we offer you a few more successful and proven marinade recipes for quick processing of kebabs. Each of them will have enough from 30 minutes to an hour to soak the kebab and prepare it no worse than the classic "long" methods of pickling.

1. Dry marinade preferable for chicken rather than red meat. On your way out of town, go to any grocery store and buy a pack of meat spice mix. Feel free to pour all its contents into a bag with chopped meat, tie the bag tightly and shake vigorously so that the spices are evenly distributed inside. Now put the bag of meat in the trunk: it will marinate as you drive to the picnic area. Shake off excess spices or skewer the meat before frying.
   
2. Tomato marinade. Pour the pieces of meat into a bowl with enough tomato juice. Instead of juice, you can take tomato paste and lightly salt it. If you find a tomato sauce like Krasnodarsky, I have apples and spices in the composition, then consider yourself lucky twice. And if you manage to use adjika instead of tomato paste, then the meat will acquire the ideal condition for a barbecue in half an hour.
   
3. Wine marinade- this is a bottle of dry red (for pork, beef, lamb) or white (for chicken) wine, poured into a bowl with meat for barbecue an hour before cooking.
   
4. Fruit marinade- a truly extreme method of preparing meat, if used incorrectly, fraught with the loss of all raw materials for barbecue. Take a few ripe kiwi fruits, cut into slices and transfer the meat with them. Watch the time carefully: thanks to concentrated fruit acids, even tough meat will become tender and pliable within 10 minutes, and after 20 minutes it will turn into scraps of slimy biomass unsuitable for cooking.
   

One or more of the quiet recipes will surely save the situation when there is very little time left for marinating the kebab. Usually, in such situations, you do not have to choose, but if you do find yourself in a large supermarket or in the market, try to choose as “young” meat as possible. This is a general recommendation when choosing raw materials for barbecue, but in this case it acquires a special reason: such barbecue is pickled much faster. Although we will not dissemble and admit that a real shish kebab, cooked in good weather in a friendly company, simply cannot be unsuccessful. Therefore, we wish you a pleasant stay and a delicious picnic.

Good day, my readers. For a long time it was believed that marinade is needed only for tough meat. But the attitude towards him has changed recently. Increasingly, it is used to help meat reveal its flavor. And what marinades for pork meat do the best with this task, I will tell you.

Typically, meat sauces have three main ingredients:

• Acidic base... It can be citrus juice, kefir, kiwi, tomato paste, beer, wine, natural yogurt. Vinegar can also be used, which is better for frozen meats.
• Spices- any to taste can be added. Curry, thyme, ginger, cumin and nutmeg have proven to be excellent.
• Butter- it gently envelops the meat, sealing moisture. And it is a wonderful conductor of aromas. Can be used olive, sunflower, soy or any other.

How much to marinate pork depends on the set of products used. Also, this indicator is influenced by the age of the pig. If this is a 5-year-old boar, then you won't get off in one hour 🙂

By the way, I have prepared a useful video for you. Watching it, you will understand the basic principles of marinating pork. Everything is available without unnecessary water.

Marinade recipes

Aromatic mixtures are great for baking pulp in the oven, for barbecue and for smoking meat. There are a lot of options. For example, a classic marinade or exotic (say, in lingonberry or pomegranate juice).

I think you can easily decide what is the best way to marinate pork so that it turns out awesomely tasty. After all, someone likes the sweet and sour version, while others prefer the spicy one. As they say, tastes differ. And if you want to cook pork in a pan, then I will marinade recipes.

The classic way with vinegar and onions

Although some chefs are not happy with this softener, many use this method. Therefore, the recipe has the right to life.

For carbonate for 2 kg of meat, take:

• 3 pcs. large onions;
• glass of water;
• 100 ml of 9% table vinegar;
• a couple of tbsp. tablespoons of vegetable oil;
• spices + salt.

Let the washed meat dry and cut it into 5x5 cm portions. Chop the onion into rings (the recommended width is 5 mm). Then mix the onion with the pork with your hands. Salt the mixture and season it with spices and oil.

After that we pour in the vinegar diluted in water and mix everything well. The fragrant liquid should completely cover the pieces. Well, then we leave the pork in the spicy mixture. The minimum time is 3 hours. However, it will work out much better if you marinate overnight.

And then the marinated pieces can be cooked over the fire or fried in a pan. Experiment on health 🙂

How to marinate pork with apple cider vinegar

For a neck weighing 2200 g, you need to take:

• 550 g of onions;
• 70 ml of vegetable oil;
• 6 tbsp. tablespoons of apple cider vinegar;
• spices + salt.

If you are grilling kebabs on skewers, cut the neck into 5x6 cm pieces.If you will be cooking on a barbecue, grind the pork with plates so that their width is 2-3 cm. Grind the onion into gruel in a meat grinder or in a blender and send this mass to the meat. Or you can simply add onion juice by squeezing it through cheesecloth.

Salt the neck and spice it with spices. Add oil and vinegar here. Mix all the components well. Then marinate the pork. The minimum time, which I advise you to endure, is 2 hours. Ideally, it is better to leave the meat in the marinade for 4-5 hours. And then fry it on the grill or barbecue.

Marinate meat in lemon juice

The food set below will make 2 servings. In general, a romantic dinner is guaranteed for you. For 300 g of the neck you need to take:

• 3 cloves of garlic;
• 1 teaspoon chili sauce;
• half a small lemon;
• 3 tbsp. tablespoons of olive oil + a little for frying;
• salt + pepper.

Squeeze the juice out of the lemon (you will need 3 tablespoons) and three 1 tbsp. spoon of zest. Mix the juice and zest with the sauce and olive oil. Here we add garlic, salt and pepper, chopped into gruel. Mix the ingredients of the marinade well.

Cut the meat dried after washing into pieces of the same size. And immerse in a spicy mixture for at least 6 hours. But it is better to marinate for 8-10 hours.

Then put the pickled pieces in a pan with heated oil. And fry them over medium heat until tender. It won't take much in time - a maximum of 20 minutes.

A quick way to marinate pork in red wine

For juicy pork, you will need:

• 0.5 kg loin;
• 120 ml of dry red wine;
• 1 tbsp. a spoonful of chopped garlic gruel;
• 1 tbsp. a spoonful of mustard powder;
• 2 tbsp. spoons of mashed onions;
• 1 tbsp. a spoonful of cane sugar;
• 3 tbsp. spoons of wine vinegar;
• 1 tbsp. a spoonful of olive oil;
• 1 teaspoon of dry herbs (marjoram + basil + oregano);
• salt + pepper.

We mix the components of the spicy mass. We immerse pieces of pork in it for 6-7 hours. And then we cook - fry or bake. This marinade gives the dish an amazing aroma and amazing taste. By the way, if you don't have red wine, you can make a marinade with white wine. Watch the video how to do it.

How to make soy sauce marinade

For an entrecote weighing 1.5 kg you will need:

• large onions;
• 130 ml (dark) soy sauce
• 200 ml of homemade mayonnaise;
• powdered dry basil.

Mix mayonnaise with sauce and basil. Grate the onion or grind it in a blender. Add the gruel to the other ingredients in the marinade.

Fill the pieces of pork with a fragrant mass. And leave for 10-12 hours - let it marinate well. After the entrecote, grill, bake in the oven or fry in a skillet.

Marinate pork with kefir

For a 2 kg neck take:

• liter of kefir;
• 5 pieces. onions;
• a bunch of green basil;
• salt + pepper.

This marinade can also be prepared with sour cream. You can take different fat content. Cut 2 onions into thin rings, and the remaining 3 pieces. chop in mashed potatoes. Rinse the neck, remove excess moisture with a paper towel and cut into medium-sized pieces.

Then mix the pork with onions. Pepper and season with chopped basil. And then pour all this with kefir and mix gently. Leave the meat to marinate for 10 hours. Well, then we take out the pickled pieces, salt them, string them on skewers and fry them over the fire.

Aromatic Kiwi Softener

This overseas fruit has tremendous power. It is capable of turning even the toughest piece into the most tender meat in a matter of hours. For a kilo of neck you need to take:

• 1 kiwi fruit;
• 1 medium-sized lemon fruit;
• 2 sprigs of thyme;
• a little black pepper;
• salt.

Wash my pork, wipe it with a disposable kitchen towel and cut it into pieces of equal size. We puree the kiwi, and make juice from ¼ part of the lemon fruit. Cut the rest into 3 pieces and send them to the meat. Add kiwi puree, lemon juice and thyme here.

Salt the pork and pepper. It will turn out more aromatic if you add freshly ground pepper. Mix the ingredients so that the spicy mass is evenly distributed. And we marinate for no more than 2 hours. Otherwise, you will end up with mashed potatoes. Well, then we string it on skewers and fry.

Beer Marinade

This recipe is very simple. I advise you to use live beer for the marinade. It will take 0.5 liters per kilo of pork. You will also need salt and pepper.

The washed and dried pulp must be cut into portions of equal size. Next, fill the meat with beer and leave it for 1-2 hours. After the pieces are salted and peppered. And then they start cooking them - frying, baking, stewing. In general, as your heart desires.

Marinate pork in mayonnaise

The meat prepared according to this recipe comes out incredibly juicy and tender. You need to prepare:

• kilo of pulp;
• 4 things. onions;
• 250 ml of homemade mayonnaise;
• salt + pepper.

Wipe the washed meat with a disposable kitchen towel and cut into pieces of the optimal size. Well, such that it was convenient to eat. Puree the onion and add the gruel to the meat. Pepper and salt the mass. And then we add mayonnaise here. Mix everything well. And we marinate the kebab for 10-12 hours, and then fry it.

We soften meat in mineral water

For 1.5 kg of the neck, take:

• 0.5 liters of soda;
• 1 tbsp. a spoonful of vegetable oil;
• 500 g of onions;
• pepper + salt.

We prepare the meat - wash it, wipe it off and cut it into pieces. Chop the onion - you can grind it in a blender or chop it finely with a knife. Add onion puree to the pork, salt and pepper the mass. Next, fill it all with soda and add oil. Leave the pork in the aromatic mass for 12-15 hours. Well, then put the pulp on the wire rack or put it on skewers and fry.

Making honey mustard marinade

Honey and mustard is an amazing duo. They give the pork a pleasant pungency, sweetness and spicy notes. For this delicious dish you will need:

• 600 g of tenderloin;
• 3 tbsp. spoons of honey;
• 3 tbsp. tablespoons of mustard;
• salt + spices.

For frying in a pan, rinse the pulp, cut into slices 2 cm thick.Mix mustard with honey and add spices. We immerse pork in this fragrant mass and leave it for a couple of hours.

If you will be cooking on a barbecue, it is enough to fry each side of the piece for 1-2 minutes. It will take a little longer to cook in a pan. During frying, I advise you to pour the meat with a fragrant sauce in which the pork was marinated. And also, add salt to the finished dish.

How to make tomato marinade

For a 500 g pulp, take:

• 1 teaspoon of salt;
• juice from 1/4 large lemon fruit;
• 100 ml tomato sauce or ketchup;
• 1 tbsp. a spoonful of brown sugar;
• a pinch of chopped black pepper;
• 2 pinches of paprika;
• 2 cloves of garlic;
• a little vegetable oil.

Cut the pork into 2 pieces. Grind the garlic into gruel and mix it with salt and pepper. Add citrus juice, sugar and paprika here. Next, add ketchup or sauce to the composition and mix everything thoroughly.

We send the pork to a tomato marinade and leave for 4-5 hours. Flip the slices periodically so they marinate well.

We will cook the meat in the oven. Lubricate the form with butter, put the pickled pieces on it and cover with foil on top. We heat the oven to 200 degrees and send pork into it for 20 minutes. Then we remove the foil, pour the juice over the meat and continue cooking for another 20 minutes. This is just a masterpiece dish - golden brown, awesome aroma 🙂

Cooking pork in lingonberry marinade

The recipe for this dish is as follows:

• 2 kg of pulp;
• 3 garlic cloves;
• 200 g lingonberries;
• salt + pepper.

Cut the pre-washed and dried meat into portions. Purée the berries and garlic, then add seasonings to the mixture. We immerse pork in a fragrant gruel and send it to the refrigerator overnight. Well, and then the matter is small - you need to cook the meat. You can fry it in a pan or barbecue, or bake it in the oven.

Softener with balsamic vinegar

For 1.5 kg of pulp, you need to take:

• 4 tbsp. tablespoons of olive oil;
• 1 teaspoon dry rosemary;
• 2 tbsp. tablespoons of balsamic vinegar;
• 4 garlic cloves;
• 1 tbsp. a spoonful of mustard;
• 1 teaspoon dried oregano;
• 1 tbsp. a spoonful of honey.

Grind the garlic into gruel and mix this component with the other components of the marinade. Washed, and after that we cut the dried pork pulp into equal pieces like on a shish kebab. Then we send them to the fragrant mass for 6-8 hours. And then we string it on skewers and cook over the fire.

Marinate in pomegranate juice

I am sure that today's article will help you become a real expert in the field of pork marinating. Your friends will now turn to you for valuable advice. When you get tired of explaining to them, you can reset the link to the article. And don't forget to subscribe to updates. And I tell you: see you soon!

Sometimes the idea of ​​getting out into nature appears spontaneously. There is no time for preparation, but I really want to eat a delicious aromatic shish kebab cooked over a fire! How to quickly marinate pork skewers? Just for such a case - recipes for a simple quick marinade!

Before marinating pork “quick”, remember: no marinade will save the taste if you do not know the basic rules for making barbecue. All the nuances are important - from the choice of meat to the subtleties of frying!

1. For cooking barbecue choose the neck (s) of fresh pork. You can also cook a tenderloin, there will be no excess fat in such a kebab. Relevant.
2. Cut the meat into large pieces across the grain. A piece of meat for stringing on a skewer should be about 4-5 cm2. Pieces of meat that are too small are usually too dry.
3. For marinating meat do not use aluminum or other metal containers, this is harmful. Glass, enamel or special food containers are your allies. Finally, place a few one-on-one plastic bags for strength and marinate. Fast and convenient!
4. In the process of marinating meat, use chopped seasonings, dry spices. In principle, you can marinate in anything, but it is important that large pieces of seasoning do not remain on the meat during frying (they tend to burn, imparting an unpleasant taste). An exception is onion rings. If strung on a skewer, they should be thicker.
5. Do not grill kebabs over an open fire. The top layer of meat may char (taste bitter), and the inside may remain soggy. Contrary to the well-known adage that it is never hot raw, it is better not to risk eating raw pork.
6. Do not overcook the kebab. It is enough to turn pieces of properly, coarsely chopped meat 1 time per minute. If the coals occasionally burn to a fire, pour a little water over them. For juiciness, the kebab itself can be lightly poured with wine, beer, champagne or Coca-Cola at the end of cooking (especially if there are children in the company).

How to quickly marinate a kebab? Top 5 delicious pork marinades!

I offer simple recipes for marinating pork - the preparation time for meat takes up to an hour. As soon as the wood burns out, the kebab can already be fried!

Recipe number 1: classic and great results

Preparing the marinade:

Add 1 tablespoon of salt and a mixture of ground peppers (red, black, white), 2-3 bay leaves to the chopped meat (per 1 kg). Optionally, you can add any dry seasoning - thyme, fenugreek, curry - in short, who prefers what. For those who do not really like spicy, focus on paprika or turmeric (they will give a beautiful color to the kebab).

Thoroughly mix the meat, spices and salt with your hands, and then cover with cool, clean water to lightly coat the meat. While the coals are burning, and this is 30-40 minutes, the meat will become juicy and soaked in seasonings. Nothing superfluous, and a wonderful classic barbecue is guaranteed to you!

Recipe number 2: quick marinade with mayonnaise

Preparing the marinade:

Add 2 tablespoons of medium fat mayonnaise (30-50%) to the sliced ​​meat (per 1 kg). It is not at all necessary to add store-bought, you can make mayonnaise according to a home recipe. But since we need to quickly marinate meat, it is advisable to have mayonnaise in stock in advance.

It is not necessary to assume that there will be little mayonnaise, it is enough for us to slightly soak the meat with spices. For an excellent taste, add a mixture of peppers, Italian or Provencal dry seasonings, in a word, who likes what! Salt is a pinch!

Mix the meat, spices, mayonnaise and salt well with your hands. About half an hour is enough for it to soak before frying the kebab.

Recipe number 3: marinade with lemon juice

Preparing the marinade:

Add the freshly squeezed juice of one medium-sized lemon or large lime to the sliced ​​meat (per 1 kg). Many people tend to use vinegar in the marinade, but I recommend sticking with the healthier, natural option. It can be lemon, lime, kiwi or orange. These exotic fruits contain the necessary acidity in different proportions - choose what you like. Moreover, if there are children in the company - an orange flavor and a minimum of hot pepper!

Squeeze fresh juice without pulp into the meat, add 2 tablespoons of olive or other refined vegetable oil, a pinch of salt and a little dry seasoning to taste. Stir the meat and seasonings well. Basil, dry mint and oregano go well with such a marinade. Pungency to taste, use a mixture of peppers.

Recipe number 4: a delicious quick tomato marinade

Preparing the marinade:

Add a glass of tomato juice to the sliced ​​meat (per 1 kg). It can be made from fresh tomatoes (scroll 2-3 large juicy tomatoes in a meat grinder or blender). Also, ordinary tomato juice from the store is suitable for marinade, pay attention to the label - the more its concentration, the better. For a quick tomato marinade, you can simply dilute 50-70 grams of tomato paste (at least 25%) in a glass of cool, clean water.

Thoroughly mix the meat with the tomato, add a pinch of salt and seasoning to taste and pungency. Onion juice is welcome (exactly juice!). Chop a couple of onions and squeeze out the juice, no pulp. Add to tomato marinade. Onion pulp is good to use for a longer marinade, when you have the opportunity to leave the meat overnight, 10 hours ...

Recipe number 5: original soy sauce and Coca-Cola marinade

Preparing the marinade:

Such, at first glance, an unusual combination of ingredients, has recently been widely used in cooking. And since we are considering quick ways to marinate meat for barbecue, this particular marinade manages to “penetrate” the meat in 30-40 minutes!

For 1 kg of meat, we need 1.5-2 cups of Coca-Cola, 3 tablespoons of classic soy sauce and 1 tablespoon of odorless vegetable oil. Do not salt the meat, because there is enough salt in soy sauce! Squeeze out a couple of garlic cloves as well, and add a teaspoon of ground pepper (allspice or chili, you decide!). Dry thyme or oregano works well with this marinade. Mix everything well, and after half an hour the meat can be fried.

Take note of these simple recipes for quickly marinating pork on a shish kebab and try them in nature! Of course, don't forget about quality meat and proper frying. With these marinades, a delicious barbecue is guaranteed to you without any extra hassle! Bon Appetit!

This important question worried housewives from time immemorial. Well-cooked beef has a delicate aroma and high taste. In order for a beef dish to turn out soft and juicy, it is necessary not only to choose a piece of meat, but also to properly prepare and cook it.

For cooking we need:

Fresh piece, kefir, onions, kiwi, mineral water, mustard, soy sauce, foil, baking sleeve, stewing pan, kitchen hammer, knife.

1. It is better to marinate the meat before cooking.... Pickling options:

A) Grease the whole piece of meat with plenty of mustard and let it stand for an hour or two. After that, the meat is ready for frying. Wash the mustard off the meat before frying. This option is suitable for tough and aged beef.

b) Cut the meat into pieces. Perpendicular to the fibers! Peel the kiwi and cut into slices. Stir meat with kiwi, marinate for 15 minutes. Do not overdo it, otherwise the meat will be too soft. Suitable for medium-firm beef.

c) Prepare kefir marinade with spices. Place pieces of beef in it and leave overnight, in the morning the meat can be baked or fried.

D) Soak the beef in mineral water, leave for a couple of hours. This option is suitable for soft to medium-hard beef.

Beef marinades

Lemon spicy beef marinade... 1-2 teaspoons of salt, juice of 1/2 medium lemon, 2 teaspoons (no top) of red hot ground pepper. Mix together salt, lemon juice and red hot pepper. Grate the pieces of meat for frying with the resulting spicy mixture and let stand for about an hour.

Marinadefor beeflemon garlic... Juice of 1 lemon, 1 - 2 medium onions, 1 tsp. ground black pepper, 2 - 4 cloves of garlic, 1/2 tsp. salt, 0.5 cups of water. Mix lemon juice with cold boiled water. Add finely chopped onion, black pepper and garlic cloves, ground with salt. Pour the prepared beaten pieces of meat with cold marinade and leave for 2 - 2.5 hours.

Marinadefor beeflemon with onions... 1 large lemon, 1 large onion, 3 - 5 large cloves of garlic, 1 teaspoon of salt, 2 - 3 bay leaves, 1/2 tsp. ground black pepper.

Prepare a mixture of freshly made lemon juice, finely chopped onion, pounded garlic with salt, chopped bay leaf and ground black pepper. Mix the mixture well with pieces of meat or poultry, place them in a bowl and compact with your hands. Marinate the meat under a light press for 2 - 3 hours.

Marinade for tough beef... 0.5 liters of water, 0.5 liters of 3% vinegar, 1 teaspoon of salt, 1/2 teaspoon of sugar, black allspice, black pepper, bay leaf, cloves to taste, juniper berries to taste. Cook the spices in water for 8 - 10 minutes, add salt, sugar, vinegar, let it boil, then strain and cool.

Pour marinade over the meat and place in a cold place for 2 - 3 days. This marinade can be poured over big game meat, as well as tough meat of old animals or carcasses of old poultry.

Beef kebab marinade... 2 pcs. onions, 1 tsp. coriander seeds, 2 tsp salt, 1 tsp. ground black pepper, 2-3 tbsp. l. wine vinegar. Prepare a mixture of finely chopped onion, salt, ground black pepper, ground coriander seeds, taken to taste and diluted in wine vinegar. Stir the prepared meat with the marinade mixture with your hands and compact slightly. Close the dishes with a lid and keep in a cool place from 12 hours to 2.5 days.

Marinadefor beefwith kiwi. Beef -0.5 kg, kiwi - 1 pc, mixture of peppers "Santa Maria" - a mixture of peppers :: black, white, chili; paprika, coriander, mustard seeds, garlic, sea salt (21%), onions, tomatoes, turmeric) - 0.5 tsp, Salt, Garlic (heads) - 1.5 pcs, mayonnaise - 2 tbsp. l., mustard - 2 tbsp. l, Sauce (tkemal) - 2 tbsp. l. kiwi - 1 pc. Put 2 tablespoons of mayonnaise + 2 tablespoons of mustard + 2 tablespoons of tkemali in a separate bowl. Cut kiwi into small slices. Squeeze out the garlic. Add spices and mix thoroughly. Knead kiwi with your hands. We rub the meat thoroughly with this marinade, trying to get into all the cuts. We put it in a pickling container and send it to the refrigerator for 12 hours. Then the meat can be cooked.

Marinadefor beefwith red wine. 0.5 kg. beef, dry red wine - 1.5 cups, carrots - 1 pc., onions - 1 pc., parsley - 1 bunch, bay leaf - 5 sheets, cloves - 4 buds, rosemary - to taste. Coarsely chop the peeled carrots and onions. Finely chop the parsley, break the bay leaf with your hands. Add all of the above to the meat pan, plus rosemary and cloves. Pour in wine and, covering with a lid, send it to the refrigerator for 12 - 18 hours.

Marinadefor beefwith soy sauce and wine.

0.5 kg. beef, soy sauce - 200 gr., olive (or vegetable) oil - 200 gr., lemon juice - 5 - 6 tbsp. spoons, garlic - 1 head, ground black pepper, salt - to taste.

Squeeze the garlic through a press or grate on a coarse grater. Mix it with pepper and salt. Pour oil and lemon juice into soy sauce, send garlic and pepper there. Pour the resulting mixture into a piece of meat in a saucepan and refrigerate for 3-4 hours.

Marinadefor beefwith soy sauce, ginger and wine.

Meat 0.5 kg, soy sauce -2 tbsp, lemon juice - 1 tbsp, corn starch - 1 tbsp, dry red wine - 1 glass, ginger (ground) - 1 tsp. , garlic - 1 clove.

Rinse the meat and cut into thin slices. Mix all the ingredients for the marinade and pour over the prepared meat. Refrigerate for 3-4 hours. Fry the meat in a frying pan in oil heated to 180 ° C until brown.

2.In the oven, meat can be cooked in several ways:

For those new to the kitchen, it is very convenient to cook meat in a roasting sleeve. To do this, remove the meat from the marinade and place it in the sleeve. Pinch the edges of the sleeve with special clips and bake in the oven.

3. Meat in the oven can be baked on a baking sheet.

Place a layer of chopped onions in a baking sheet. Lash a piece of beef with pieces of bacon, put on the onion. Bake in the oven. While cooking, often pour the juice over the piece of meat.

4. Pieces of beef can be stewed.

- cut the meat into small pieces, add spices and beer, simmer over low heat for 1.5 hours.
- put pieces of meat in a saucepan, add spices, hot broth or water. While stewing, add a little brandy or dry red wine.

Note:
Beef is best cooked in large pieces. If you are in doubt whether the finished meat is soft enough, then cut it into very thin slices across the fibers.

Some helpful tips:

1. Fry a large piece of meat in a frying pan before roasting in foil. Over high heat and without oil. The meat juices will remain inside the beef, making it juicy and tender. This method is for and increasing male

There are many recipes for making delicious and juicy pork kebabs. In shops and markets, aromatic spices are sold that everyone can choose to their liking. A good marinade can be made from almost any food that is just stored in your refrigerator.

The fact is that the marinade adds a little sourness and spice to the meat, making its taste brighter, and the meat itself is much softer.

The only thing that matters when preparing any marinade is the correct use of the utensils. In no case should you cook meat in aluminum or iron dishes, as well as in a wooden container. They greatly change the taste of meat. The best options would be glass, clay or enamel containers of sufficient depth and volume.

How to choose pork?

When choosing pork, do not buy frozen pork. Choose chilled fresh meat. And it is best if you buy young pork, as it is much softer. When buying, pay attention to the color: the lighter - the younger.

Good pork should be uniform and uniform in color. She should not have a rotten and irritating odor, thickened and dried blood, mucus. Its juice is clear.

No finger dents remain in fresh pork. They level out very quickly. If there is a dent, the pork is not fresh. The same can be said about her if her color is not pinkish, but yellowish. By the way, it is very easy to find out if the pork was previously frozen. If you press with your finger, then in this place it will change its shade.

And do not buy already cut pork. You may stumble upon deception. It is best to chop the pork yourself at home.

The most delicious and soft kebab is obtained from the pork neck. But at the same time, it is quite oily. The leg will turn out to be dry. Its preparation requires special recipes. Tough meat of the shoulder blade (and, moreover, not tasty enough). Perhaps the best choice is the loin.

The rules of any marinade

To prepare a delicious marinade, the pieces need to be cut into small pieces so that they are well fried. Moreover, it is important to cut across the fibers for faster cooking. Plus it will help the meat marinate better.

Since pork is fatty meat, it is not advisable to put oil and fatty foods in the marinade. Better to give preference to vinegar or lemon, alcohol and a lot of onions. And, of course, spices.

Try to salt the marinade 2 hours before cooking and keep it for at least 5 hours. In most cases, recipes recommend marinating meat for 10-12 hours.

Recipes for the best marinades for pork kebabs

Tomato marinade

For the tomato marinade, prepare in advance two kilograms of pork, two large onions, parsley, dill, 50 grams of tomato paste, a tablespoon of ground paprika, red pepper, black pepper, coriander.

Combine chopped onion rings with finely chopped herbs. Put the meat cut into small pieces in a large container. Add tomato paste, onions, herbs, spices to it and mix everything well. Fill with water until it completely covers the meat and refrigerate for 8 hours. Season with salt and marinate for a couple of hours. Next, you can cook a kebab.

Champagne Marinade

For such a delicious and unusual marinade, you will need as many as 2-3 kilograms of pork, a bottle of dry champagne, 5 onions and spices.

Chopped meat is mixed with onions and laid out in containers. Spices are added and everything is filled with champagne.

Marinated for 7-8 hours and salted before frying.

Mineral water marinade

For such a marinade, you need 2 kilograms of chopped meat, half a liter bottle of mineral water, from an onion, a teaspoon of coriander seeds, a teaspoon of ground paprika, 100 grams of dried tomatoes, seasoning and salt.

To prepare such a delicious shish kebab, the meat is laid out in a large container, mixed with onion rings and left until the juice runs out. Next, paprika, cilantro, tomatoes and spices are added to the pork. All this is mixed and filled with mineral water.

Marinated for 10 hours and salted before cooking.

Kefir marinade

You will need half a liter of fatty kefir, a teaspoon of sugar, 4 large onions and spices.

Two onions are cut into rings, two onions are grated and put into a bowl or saucepan. Cut meat is laid out on top and mixed with sugar and spices (no salt). Next, the pork is poured with kefir, mixed and placed in the refrigerator for 10 hours. After that, salt is added to it and kept for about 2 hours.

Vinegar marinade

For the vinegar marinade, take 2 kilograms of chopped pork, 9% vinegar (5 tablespoons), 1.5 teaspoons of sugar, 3 large onions, 200 milliliters of water, and your choice of spices.

Pork is mixed with peppers and onions in the form of rings. Vinegar diluted with water and sugar is poured into meat. Everything is mixed and placed in the refrigerator for 11 hours. The kebab is salted 2 hours before frying.

White wine marinade

For cooking, you will need a glass of good white wine, a teaspoon of coriander, ground black pepper and peas, two bay leaves, and salt.

Chopped meat is placed in a glass bowl or enamel pot. All this is mixed with spices and poured over with wine. Aged in the refrigerator for 10-12 hours and salted just before cooking.

Pomegranate juice marinade

The pomegranate marinade is quite interesting and tasty. To cook it, for a couple of kilograms of meat you need one glass of real pomegranate juice, an onion, cloves and salt, and basil.

Chopped pork is divided into 4 parts. The first part is seasoned in a separate container. The second is laid out on pre-cut onion rings and placed in another container. The third part is mixed with herbs, the fourth with cloves. All parts must be left alone for 1-2 hours and mixed. After that, pour everything with pomegranate juice and let stand for another 4 hours in the refrigerator. Then add salt and everything will be ready for cooking in 2 hours.

Mayonnaise marinade

Mayonnaise marinade is one of the most common and simple ones. It will require a kilogram of chopped pork, 100 milliliters of mayonnaise, a couple of bay leaves, 3-4 medium onions, spices, lemon, 50 grams of mustard and salt.

The onion is cut into rings and mixed with meat and spices. Lemon juice is squeezed from above. All this is left alone under the lid for half an hour. Next, mayonnaise, mustard and spices are mixed. This mixture is added to meat and onions and mixed.

This marinade can be kept in the refrigerator for 3 to 5 hours.

Lemon and Basil Marinade

The basil marinade is only suitable for lovers of this herb. Since it has a very pungent smell and a rather peculiar taste, for a large company it is best not to choose such a marinade.

But if you do decide, then you need chopped pork, one lemon for every kilogram of meat, several large bunches of chopped basil, onions and spices.

This marinade is laid out in layers. A layer of meat is placed on the bottom, then onions, then basil and sprinkled with spices. Then the procedure is repeated until the ingredients run out. After laying out the layers, the juice is squeezed out of the lemons and poured onto the meat on top.

This marinade is kept in the refrigerator for about 8-10 hours.

Chinese marinade

For the Chinese marinade, you need pork. It must be cut into small cubes (up to 5 centimeters) in advance. For 300 grams of pork, take one tablespoon of soy, oyster sauces, grated garlic, a teaspoon of black pepper and cilantro.

All ingredients are mixed and the resulting mixture is poured into meat cubes. In the refrigerator, containers with marinated pork are kept for about 4 hours, after which each cube is cleaned of garlic and herbs before cooking in order to avoid burning and an unpleasant aftertaste.

It is best to serve this kebab with a spicy sauce to taste.

Lemon marinade

Lemon marinade replaces vinegar very well. Basically, the recipe is pretty much the same. It needs the juice of two lemons, a teaspoon of sugar, spices and herbs, large onions and 200 grams of water.

Chopped pork is rubbed with spices (always with black pepper and chili). The onion is cut into rings. Meat and onion are mixed in a container. Lemon juice, water and sugar are mixed separately. After this mixture, the meat is poured and placed in the refrigerator for 8-10 hours. After this time, salt is added to the marinade to taste and put back in the refrigerator for 2 hours.

Coffee marinade

The advantage of the coffee marinade is that it does not make the meat sour. For this recipe, you will need a couple of kilograms of pork, spices and spices to taste, 3-4 tablespoons of vegetable oil (preferably olive oil), 4 onions and coffee.

To prepare the onions, cut them into rings. Warm up one liter of coffee in a saucepan and let it cool down quite a bit. After that, pour the meat (pre-soaked in oil and coated with spices) and the onion with a hot coffee drink.

To cool the meat, cover it with a lid and leave in the kitchen for 40 minutes - 1 hour. Then put the saucepan or glass container in the refrigerator for 6-7 hours.

Bon Appetit!