Usually the decision to have a barbecue picnic is made in advance. But sometimes the desire to enjoy grilled meat on charcoal arises spontaneously. In this case, the fastest kebab recipe helps out. Its marinating time ranges from 30 minutes to 2 hours, depending on the type of meat. Chicken cooks faster, but pork and lamb take longer.

You don't need any special products to make this kebab. Everything you need is always at hand. Therefore, you can quickly marinate the kebab and go to nature. While you are equipping the resting place and kindling a fire, the meat will become soaked in marinade and become tiny and juicy.

Ingredients

To use the fastest kebab recipe, you will need the following foods:

• 2-3 kg of any meat, preferably without hard veins;
• 1 kg of onions;
• 1 large bag (about 20 g) of barbecue spices;

It is also often necessary to add salt and black pepper to taste. For some reason, manufacturers of multicomponent seasonings like to save on these ingredients. By the way, you don't have to buy a ready-made set of spices, but collect the aromatic bouquet yourself.

How to choose spices for barbecue?

Often, at the moment when you need a quick recipe for kebabs, a standard bag of multi-ingredient seasoning is not at hand. Don't worry about this. A good housewife will surely have all the spices you need. So let's mix our bouquet of aromas. We will need

This is the basic set for a quick marinade. It is necessary to take all the spices in the amount "at the tip of a teaspoon." The exceptions are peppers and salt. Here, as they say, be guided by your own taste. You can also experiment by adding spices such as marjoram, ground bay leaf, crushed juniper berries, white pepper, barberry berries (ground), dried parsley and other herbs to the barbecue spices.

Quick marinade preparation method

Kebab marinating should be done in 3 stages:

1. The onions must be peeled and rolled through a meat grinder. In this case, you must use the largest grid. Then small pieces remain in the onion mass. They look delicious and give you an especially tasty crust.
2. After that, the meat should be washed, dried with a paper towel and cut into portions, the size of which should not exceed the cam of a six-month-old baby.
3. Then you need to roll the future kebab in spices and grate it with onion mass. Don't be afraid to "massage" the meat. This will only soak it faster.

If you like grilled onions, then it would also be useful to pre-marinate them. The easiest way to do this is with vinegar, red wine, or mustard with mayonnaise. To do this, cut another half a kilogram of onions into rings 4-5 mm thick and roll them in spices. After that, fill the onion with the pickling liquid of your choice.

This ends the marinating. It remains to wait from half an hour (chicken) to two hours (pork and lamb) and start the frying process. It can be done either on coals or in the oven. All the intricacies of roasting meat in nature are described in the article "" We will now focus on the homemade version of the quick-cooking barbecue.

How to fry a kebab in the oven?

In order to fry a kebab in the oven, you will need skewers, as well as a culinary sleeve or foil. It is best to choose wooden skewers no shorter than 20 cm. Then 3-4 pieces of meat are conveniently placed on them. It is better not to string tomatoes, eggplants and peppers. In the oven, unfortunately, they very often turn into porridge. Therefore, it is best to prepare a warm vegetable salad separately.

If you marinated not only meat, but also onions, then string onion rings and meat pieces alternately on skewers. Begin and end with meat. After that, improvised skewers should be shoved into the sleeve or wrapped in foil. Then the future kebab must be placed in an oven preheated to 200 degrees.

Bake the meat in a sleeve / foil for about an hour. True, in some cases (for example, if harsh lamb was used), the baking time is extended. Therefore, after an hour, unfold the meat and check how soft it is. If everything is fine, brown it without sleeve / foil for 20 minutes without lowering the oven temperature.

Serve such a shish kebab with fresh vegetables and a variety of sauces. And do not forget about the most important thing - fill the glasses with red wine, put pita bread on the plates and enjoy the taste.

The fastest kebab recipe was shared by Margarita Olgiev and.

Shish kebab is an appetizing and aromatic dish that is baked on skewers. In the classic version, it is cooked with pork. It is very important to properly marinate and cook pork meat so that it does not become tough. Different ingredients can act as a marinade - lemon, oil, kiwi, pomegranate juice, soy sauce, vinegar, kefir. Below you will learn how to marinate pork skewers so that the meat is juicy and tender, and the secrets of cooking will help you make a truly delicious and delicious dish.

How to choose meat for barbecue?

Which part of pork is best? Choosing the right meat is half the success in barbecue cooking. Frozen or improperly stored food will spoil the taste of the dish. To make the meat tender, it is important not only to cook it well, but also to choose the part of the pork that is ideal for roasting on skewers. Product recommendations for the classic pork kebab:

1. Don't buy frozen meat. Chilled pork is ideal for the dish. It is permissible to use a frozen product, but only if it has been frozen once, although in terms of taste, the barbecue will still be inferior to the chilled meat dish.
2. To tell the difference between chilled pork and frozen pork, press down with your finger. If the product is fresh, the surface will recover quickly. Thawed pork will show a bloody liquid, the consistency of such meat is loose, uneven, and the color is brighter.
3. Do not take meat if the smell or appearance confuses you. Sniff the pork, see if blood is oozing - this is a bad sign. Moisture on the surface of meat signals the presence of harmful substances or improper storage. If the product has a gray, dark color, then the animal was old - the kebab will turn out to be tough. Good meat has a dry appearance, a uniform shade over the entire surface, and a slight sheen.
4. Choose cuts without excess fat and veins - this will make it difficult to prepare the pork for cooking. Some sellers hide fatty pieces by wrapping them inside, so carefully examine the product from all sides.
5. Most importantly, buy the right portion of the pork. Meat from the neck (neck chop), located along the ridge of the pig, is ideal for soft and juicy kebabs. Also, a great dish will turn out from tenderloin, ribs, loin. Pork leg is also suitable for barbecue, but it is important not to dry it out. The dorsal meat and the tenderloin from the shoulder blades have many veins, but if they are properly cleaned and marinated, the shish kebab will turn out to be tender.

After the meat is selected, you need to marinate it. The most delicious pork kebab marinade, to make the meat soft and tender, is prepared using different ingredients. Below are popular step-by-step recipes with a photo of a marinated product for barbecue.

How to marinate pork skewers with lemon

Lemon juice is a great pickle dressing that replaces vinegar and oil. Lemons will provide juiciness to the meat and give it an interesting flavor.

You will need:

• 4 lemons;
• 4 tbsp. tablespoons of salt;
• 8 onions;
• 5 kilograms of pork;
• 2 tbsp. spoons of spices for barbecue.

Preparation:

1. Take a large container. Wash and peel the onion, cut into rings. Place one layer in a container, sprinkle with spiced salt.
2. Peel the meat from veins, excess fat. Divide into portions. Place the pork on top of the onion. Place another layer of onion on it. Spread the layers alternately until these ingredients run out. Don't forget to sprinkle the layers with spices.
3. Wash the lemon, cut. Squeeze out the juice.
4. Pour the ingredients into a bowl.
5. Cover the edges of the dishes with cling film, hide in the refrigerator for six hours. Stir the ingredients 2 times.
6. Once the pork is marinated, ready to cook: place the slices on skewers and cook on smoldering coals until tender, turning occasionally, sprinkling with wine or water. Readiness is determined by the notch: a clear liquid should ooze from the meat.

Classic kebab marinated in vinegar

The classic barbecue marinade is vinegar. The ingredient gives the dish a pleasant sourness, guarantees a juicy and delicate taste. You can make such a shish kebab according to your own taste: at home in the oven, in a frying pan, or outdoors, using a skewer and skewers.

You will need:

• 1 kilogram and 200 grams of pork;
• 2 teaspoons of granulated sugar;
• 4 tablespoons of vinegar;
• salt, pepper, other spices;
• 2 onions.

Preparation:

1. Prepare the meat: rinse under cold water, cut into portions.
2. Add spices to the meat product, mix everything well in a deep bowl.
3. Peel the onion. Grate the vegetable, and then add to the container with the rest of the ingredients.
4. Dilute water and vinegar 2 to 1. This recommendation applies to the 9% component. If it is at a different concentration, follow the instructions on the package to dilute to a food consistency.
5. Pour the pieces with the resulting liquid, mix.
6. Cover the marinated kebab with cling film, leave at room temperature for 60 minutes. Then refrigerate overnight.
7. Place the pieces of meat on skewers. Cook over charcoal, turning the pork occasionally. Sprinkle it with water, wine, or beer to make the dish juicy.

Pork kebab marinated with mayonnaise

Mayonnaise is not only a delicious salad dressing and an appetizing sauce, but also an excellent component of a barbecue marinade. The product does not allow the meat to dry out during baking, making it juicy and appetizing.

You will need:

• 5 onions;
• a kilogram of pork;
• 200 ml mayonnaise;
• seasonings.

Preparation:

1. Prepare the pork, cut into portions. Place in a deep bowl.
2. Add your favorite spices, do not forget to salt. Mix the pieces well to distribute the seasoning evenly. Leave it on for a quarter of an hour.
3. Season the ingredients with mayonnaise. Stir so that the sauce covers all the pork pieces evenly.
4. Cut the onion into rings, make them wide, then fry with the meat. Stir part of the vegetable well in a container with the rest of the products, and put some on top for baking.
5. Marinate like this: 60 minutes at room temperature and overnight in the refrigerator. If you will be cooking after a few hours, leave the meat in the room for 180 minutes.
6. Grill the kebab, alternating between the pork pieces and onion rings.

Tomato sauce for kebabs

What is the tastiest kebab sauce? Many people agree that this is satsebeli - a classic option for a Caucasian dish.

You will need:

• 2 bunches of cilantro;
• 200 ml of water;
• 200 grams of tomato paste;
• 5 cloves of garlic;
• a teaspoon of adjika, vinegar, salt;
• hops-suneli - 1 tablespoon;
• pepper.

Preparation:

1. Wash and chop the cilantro into small pieces and place in a convenient deep container.
2. Crush the garlic, add to the cilantro. Mix with adjika, hops-suneli, vinegar, pepper.
3. Grind it all down with a pestle.
4. Add tomato paste, stir.
5. Pour in water, salt, mix thoroughly again.
6. Pour the sauce into a jar and take it with you outdoors to enjoy a real Caucasian barbecue!

Marinate pork skewers in wine

Thanks to wine, your dish will have a beautiful color and a pleasant tart aftertaste. Marinate the neck or ribs in the drink - then the kebab will turn out great.

You will need:

• 1 kilogram 300 grams of pork;
• 7 onions;
• 300 ml of dry red wine;
• seasonings.

Preparation:

1. Cut the pork neck into pieces.
2. Salt each cut separately, put in a deep container, stir and leave for a quarter of an hour.
3. Thoroughly chop half of the onion, add to the dishes to the meat and stir. Pour in the wine gradually, stirring the ingredients.
4. Cut the rest of the onion into rings and place on top.
5. Leave for 60 minutes at room temperature under a closed lid, then transfer to the refrigerator overnight.
6. Cook on skewers, occasionally turning the pork neck.

Pork kefir kebab recipe

Kefir gives the finished dish a delicate color, makes the meat product soft and tender. This kebab has a rich taste without sourness.

You will need:

• 1.5 kg of meat;
• half a liter of kefir 3%;
• 7 onions;
• 1 teaspoon granulated sugar;
• seasonings.

Preparation:

1. Cut the pork neck into pieces, put in a deep bowl.
2. On a coarse grater, grate part of the onion (about half), add seasonings, put in a container to the main ingredient.
3. Gradually pour in kefir, mixing the pieces, add granulated sugar.
4. Top with the remaining onion sliced \u200b\u200binto rings.
5. Grill on skewers over embers until tender.

How to marinate pork skewers in mineral water

You can marinate pork for barbecue in mineral water. The meat will absorb some of the water, the finished dish will come out juicy and tasty.

You will need:

• 4 kilos of pork;
• 1 kilogram of onions;
• cilantro grains;
• black pepper, salt;
• paprika;
• dried tomatoes;
• bottle of mineral water.

Preparation:

1. Chop the pork into large pieces. Place in a deep container.
2. Chop the onion, add to the pork and stir.
3. Season with pepper, add cilantro seeds, salt, tomatoes and paprika. Stir and remember to juice the onion.
4. Pour the ingredients with mineral water - the marinade is ready. The meat will be marinated in mineral water and in its own juice.
5. Cover the dishes with a lid, refrigerate overnight.
6. Cook the skewers in a mineral marinade on the grill until tender, turning the skewers over.

Soaked pork skewers in beer

How to soak pork skewers to make it juicy and tender? Beer marinade will help with this. Pork pieces will not dry out on coals, and will also acquire an unusual and appetizing aroma.

You will need:

• 1.5 kg of pork;
• a bottle of light beer 0.5 l;
• 3 onions;
• seasonings.

Preparation:

1. Cut the pork into portions. Place in a deep container.
2. Season with pepper, salt and stir to distribute the seasonings evenly.
3. Grind the vegetable on a coarse grater. Add to the rest of the ingredients, then pour in the beer.
4. When the marinade is ready, cover the container, let it stand at room temperature for a while, and then put it in the refrigerator overnight.
5. Grill over embers, using skewers, until tender.

Kebab cooking secrets

The subtleties of barbecue cooking will help make the dish truly delicious and please friends and family with it. If you know the simple secrets of creating this dish, the risk of getting a hard, overdried kebab disappears. Subtleties of cooking appetizing meat:

1. The distance from the kebab to the coals should be at least 15 centimeters.
2. The marinade, along with the pork neck, should be kept in glass, clay, enamel dishes. This eliminates the reaction of metal with food, as is the case with aluminum bowls.
3. Drizzle over the meat as it cooks - with oil, beer, wine, or the marinade in which it was cooked.
4. Place fatty pieces in the middle of the skewer, small and lean pieces at the edges. Alternate with onion rings or other vegetables for a good bake.
5. Place skewers tightly next to each other.
6. The wrong wood can ruin your efforts to find the perfect meat product and marinade. Use branches of fruit trees such as apricot, apple, plum as firewood.
7. Don't forget the sauces. Satsebeli, mustard, ketchup will perfectly complement food.
8. Watch videos of experienced chefs who share their secrets of cooking meat.

Calorie content per 100 grams

How many calories are in a pork kebab? The calorie content per 100 grams depends on which part of the pig is selected for cooking - neck, ribs, back. Fat-free tenderloin contains fewer calories than fatty, stringy cuts. The type of marinade also affects the calorie content. For 100 grams in the classic version of the dish with vinegar, there are 220 kcal.

One of the most beloved by many and simply amazing dishes is shashlik. Do you know why? Firstly, it is very, very difficult to spoil, and almost any housewife can do it. Well, except that frying on an open flame can be difficult. Secondly, while you are cooking pork, a lot of fat is lost, only the most delicious and healthy remains! And finally, pork is the most juicy among meat, because beef or chicken does not have as much fat as pork.

Pork marinating rules

To get a delicious pork shashlik from the series "lick your fingers", you need to remember three main rules, because of which the kebab turns out to be simply divine.

1. Use vinegar. With any other meat, doubts may arise - is it necessary to use vinegar? But when the kebab is supposed to be made of pork meat, the answer will be unequivocally positive. The trick is that pork has a special fiber structure, and it is impossible to spoil it with vinegar, it will remain soft in any case. In addition, you don't need to mess around with vinegar pickle for a long time, and besides, vinegar can shorten the pickling time. For example, if you mix water, vinegar and sugar for the marinade, then after 3 hours of marinating pork at a temperature of about 20 ° C, you can begin to fry it.
2. In the case of pork kebab, you don't need to add any oil. The main function of adding butter is to "seal" the pieces, so that the outside of the meat is covered with a hard crust, and the inside remains juicy and tender. So: pork is not the case. Pork meat itself is fatty, and rather it is necessary that during the frying process, excess fat drips off, and does not accumulate in the middle of the pieces. Therefore - no oil, neither olive nor sunflower.
3. It is best to marinate pork meat for about 12 hours in the refrigerator (as long as possible), and only then can the pork be fully saturated with the components of the marinade. Believe me, no quick pickling method will give the same effect.

How to marinate pork skewers in vinegar

You will need:

• 1.2 kg of pork meat (or slightly more);
• 4 tablespoons vinegar (9%);
• 1 tsp white regular sugar;
• 2-3 large onions;
• 8 tbsp water;
• rock salt;
• ground black pepper.

Preparation

Pork needs to be washed and cut into pieces of about 6-7 cm. All meat films - remove and discard. Distribute salt and pepper evenly over the processed meat, mix. Coarsely chop the onion into rings and add to the meat. Combine vinegar, water and sugar in a cup, pour this mixture over the kebab, mix well, close with a lid on top and press down with a small load. Put in the refrigerator to marinate.

Pork kebab marinade with mayonnaise

Here is another great recipe for kebab marinade. But it also has its own subtlety: it is better not to buy mayonnaise. Because we do not always pay attention to its composition, and it is not known how the components of the purchased mayonnaise will behave when frying. In fact, some ingredients in store mayonnaise are capable of releasing harmful substances when heated. So it's much safer to make your own mayonnaise. To do this, you just need to beat the egg yolk, a little mustard and vinegar with sunflower or olive oil. It will take very little time. But on the other hand, you can truly appreciate the indescribable taste of pork kebab in mayonnaise marinade without harming your body.

You will need:

• 1 kg of pork meat;
• 4 large onions;
• 300 ml mayonnaise;
• some pepper and salt.

Preparation

Pork should be cut into pieces for barbecue, then evenly treat them with salt and pepper. Give 15 minutes. infuse. Then add a little mayonnaise, carefully dumping each portion of meat in it. It is not necessary for the meat to float in mayonnaise, the sauce should envelop every piece well and nothing more. Cut the onion into rings. Mix part of the onion with the meat. Sprinkle the remaining onions on top of the meat, close the lid and press down firmly. Put in the refrigerator to soak everything well.

Diet marinade

Each person has their own tastes. Therefore, for some, meat with vinegar marinade will seem too spicy, and meat in mayonnaise - fatty. Especially for such people, we offer options for pork shashlik with light dietary marinades.

You will need:

• 2 kg of pork (tenderloin or neck);
• half a liter of mineral water;
• 3 large onions;
• cilantro grains;
• dried tomatoes with paprika (mixture);
• some pepper and salt.

Preparation

Chop the meat into large cubes, cover with large onion rings and spices. Mix everything thoroughly and knead so that the meat lets out the juice. Distribute the onion and spices evenly on each piece and carefully pour in mineral water so that it slightly covers the meat. Put in the cold to marinate.

You will need:

• 1.5 kg of pork;
• fatty kefir (3.2%);
• 0.5 tbsp Sahara;
• 4 pieces of large onions;
• pepper;
• salt.

Preparation

Cut the pork meat into portions. Chop half of the onion coarsely, chop the other half until puree. Transfer the onion gruel to a bowl with prepared meat, add salt, sprinkle with pepper and mix. Continuously stirring the meat, pour in the kefir until it covers the meat. Add sugar and stir again. Top with thickly sliced \u200b\u200bonions and place the meat in the refrigerator under the oppression.

So, you have learned some great recipes for barbecue, and now you will always be fully armed with any picnic! And if gatherings in nature are not planned, then you can please yourself with an appetizing barbecue without leaving your home!

Video recipe for marinating meat for barbecue.

Summer continues, and there is still an Indian summer and a warm September ahead ... There are many reasons to gather in nature with friends. And what a picnic without barbecue ?! Earlier on Bambino Story we told you about. Everything is important in this dish: meat, and the cooking process, and sauces, and, of course, the marinade. How to marinate correctly so that it is juicy and tender? We will talk about this with you.

How to marinate pork

A few words about why you need a marinade at all. Some connoisseurs argue that only tough meats such as lamb or venison need to be marinated, while soft meats can simply be cut into pieces and fried. Of course, you can adhere to this rule, but also many experts are inclined to believe that marinated meat turns out to be more juicy due to the fact that the marinade protects it from burning and does not allow the meat juice to leak out. In addition, in a spicy marinade, the meat becomes soft and cooks much faster, and is also easier for the body to digest, which, you see, is important.
So how to deliciously marinate meat? There are as many answers to this question as there are people who have marinated meat for barbecue at least once in their life. Everyone has their own recipe, and for gourmets, marinade is generally a special pride!
Before moving on to marinade recipes, let's mention a few rules by adhering to which you can easily prepare a delicious marinade for your kebab:

• Only cook the marinade in glass, plastic, or ceramic dishes, and never use metal bowls. Since the acid in the marinade will corrode the metal and give the meat an unpleasant taste.
• After filling the meat with marinade, be sure to put it in the refrigerator, do not leave it in the room, because the marinade may turn sour.
• To quickly marinate meat for barbecue, cut it into small pieces, so it will soak faster.
• In order for the meat to be better saturated with the marinade, prick it with a fork in several places.
• If you marinate tough meat, put pineapple, kiwi, papaya in the marinade - these fruits, due to the fruit acid they contain, will soften the protein. Just do not marinate the meat for more than 2 hours!
• To avoid the stiffness of the meat after marinating, observe the proportions of acidic components in the marinade - there should not be too many of them. Add equal amounts of acid and vegetable oil.
• If you are marinating meat outside, mix all the ingredients in the bag after letting the air out.

Now is the time to talk about marinades. In this article, we will write several ways on how to marinate pork, since it is this type of meat that is most common among the kebabs in our country.

• The classic marinade recipe includes vegetable oil, vinegar, chopped herbs and Dijon mustard. The pork in this recipe is cut into small pieces and smeared with mustard. Then, in a deep bowl, combine the oil, vinegar and herbs. Dip the pieces grated with mustard into the resulting mixture and leave them in the refrigerator for 6 - 8 hours.
• A marinade with soy sauce is considered universal for meat. To marinate pork for skewers this way, use soy sauce, sunflower oil, cumin, and a grill spice mix. Mix all the ingredients, put the pork pieces in the marinade and leave in the cold for 3-4 hours.

These are classic recipes. But let's talk about how to marinate pig meat in some special way. To not like everyone else. To be original and tasty. Prepare lemon, pomegranate, or Russian marinades!
The lemon marinade is based on lemon juice, its zest, olive oil, fresh mint, oregano. Lemon juice is similar to vinegar in terms of action on meat, so if you are not a fan of vinegar, feel free to replace it with lemon juice: the meat will be soft and its taste is unusual.
Russian marinade is prepared with kvass, onion and honey. But for the pomegranate marinade (for 1 kg of meat) you need the following ingredients:

• pomegranate juice - 200 ml
• dry red wine - 200 ml
• bow - 2 heads
• vegetable oil - 3 tbsp. spoons
• lemon juice - 5 tbsp spoons
• ground black pepper, suneli hops - to taste

Mix all the ingredients and soak the meat in the resulting mixture, leaving it in the refrigerator for several hours.
There are also recipes for marinades, which are based on fermented milk products - kefir, yoghurt and yogurt. Add garlic, turmeric, cloves, cardamom, cinnamon, cayenne pepper, lime or lemon juices to your taste. And every time you get new marinades!

How to quickly marinate meat

It often happens that we are going to barbecue spontaneously, and then the question arises: "How to quickly marinate the meat." After all, it is necessary that it is well saturated, and the kebab is soft. In this case, any recipes based on mayonnaise and mustard are suitable, because mayonnaise, due to the vinegar included in its composition, softens meat well, vegetable oil does not allow the meat to weather, and mustard gives a special pungent taste.
To make a spicy pork marinade, use:

• onions - 0.5 kg
• any vegetable oil - 2 tbsp. spoons
• mayonnaise - 400 g
• mustard - 2 tbsp. spoons
• spice

Pass the onion through a meat grinder, mix with all the ingredients and put the meat in the cooked marinade for 2 hours. Juicy kebabs and bon appetit!

Step 1: prepare the meat.

It is best to cook barbecue from fresh and slightly chilled meat. A shish kebab from a frozen meat product will not turn out juicy, and therefore not tasty. Therefore, before we marinate the meat, put the fresh pork neck in a bowl and cover the container with a lid. We put this container in the refrigerator on the lower or middle shelf for 1-1.5 hours.You do not need to put meat in the freezer, as it will freeze. After this time, we take out the meat ingredient from the refrigerator and rinse it well under running water. We transfer the pork to a cutting board and, using a kitchen knife, we cut our ingredient into equal-sized pieces of about 4 by 4 centimetersso that the meat is evenly fried on all sides during the preparation of the kebab. Then we transfer the meat pieces to a free deep bowl. Attention:if you cut the meat into large pieces, then during cooking it may not cook well, but you should not cut the meat ingredient into small pieces, in this case the kebab will turn out to be dry.

Step 2: prepare the onion.

Using a kitchen knife, peel the onion and rinse it under running water. Then we transfer the vegetable ingredient to a cutting board and, using the same sharp equipment, we cut the vegetable into four parts. After - we shift the onion slices into a blender container and grind our ingredient at medium speed until a homogeneous paste-like mass. Transfer the onion puree to a separate bowl. Attention: you can also chop the onion using a meat grinder or using a kitchen knife. If you chop the onion with a knife, then try to chop the vegetable ingredient to a smooth, mushy consistency. Put the bay leaf in a bowl with chopped onions, add a pinch of saffron, salt and pepper to taste. Then, using a tablespoon, mix all the ingredients together until smooth. We get a kind of barbecue marinade.

Step 3: marinate the meat for barbecue.

We transfer the marinade to the container for the meat pieces and manually mix the ingredients well. Make sure that the marinade covers the pieces of pork equally and evenly, so that they are marinated equally on all sides. Attention:you need to marinate meat in an enamel, earthenware or glass container, but in no case in an aluminum container. Cover the container with a lid and set it aside. Let the meat marinate, and in the meantime we will prepare firewood and a grill for making a barbecue.

Step 4: prepare a quick marinated kebab.

Put some coal on the bottom of the barbecue. The amount of coal should not reach the middle of the container walls by a few centimeters. Attention: charcoal for barbecue is sold in any supermarket. We will set fire to coal from below using cardboard or newspaper. After 30-40 minutes, when the coals are covered with ash, we can start cooking the barbecue. We take out the marinated meat pieces from the container and start stringing them on skewers. To do this, we pierce our meat pieces in two places along the fiber so that they do not hang down or dangle. We string pork pieces at a short distance from each other so that during the cooking process, the meat is fried evenly from all sides. Attention: so that the kebab does not burn, you must first clean the meat pieces from excess spices. When the raw kebab is ready, place the skewer on the grill at a minimum distance from the coals, in this position the temperature will be maximum. We constantly turn the skewers so that the meat is cooked equally on all sides. After 3-5 minutes, when a crust forms on the meat pieces, bake the kebabs at medium temperature until tender. Attention: kebabs are fried on the grill over hot coals without a flame for 10-15 minutes. If necessary, extinguish the resulting flame with a little water. To determine the readiness of the kebab, it is enough to make an incision with a knife along one of the meat pieces. If clear juice appears from the incision, then the kebab is ready. If the meat is pink, then our dish is not ready yet. If the juice does not flow out of the resulting incision at all, it means that the meat is overdried and you need to immediately remove it from the barbecue.

Step 5: serve quickly the marinated kebab.

You can serve kebabs immediately on skewers, or with a fork, carefully remove the meat pieces from the skewers and transfer them to free portioned plates. There are about 300 grams of meat per serving.Fresh vegetables: tomatoes and cucumbers, as well as parsley and cilantro can be served on a separate platter with our delicate, aromatic kebabs. Good appetite!

You can cook kebabs not only on the grill, but also on the fire. Then first build a hill out of bricks or stones, so that you can then lay out skewers with meat on it.

If, in addition to coal, you also use firewood, then they should be birch, oak or linden. In no case do not use coniferous wood, as the kebab will be saturated with the smell of pine needles, and this will affect the quality of the dish.

Kebabs can be prepared from almost any meat. But it is better to cook them from pork neck or lamb ham. Quite good kebabs are obtained from chicken of any part of it. Beef kebabs are not for everybody's taste, as they turn out to be rather dry.