A kebab is an indispensable condition for any picnic, the taste of which largely depends on what kind of kebab marinade you prepare. And spring, which we are all looking forward to, is the time to go out into the countryside, to the country house, picnics with friends and family. We all get tired of the long winter and are looking forward to the first warm days and "shashlik under cognac".

How to cook a delicious pork kebab so that the meat is soft and juicy, I described in detail in. Be sure to familiarize yourself with how to choose the right meat for a kebab, how to cut it and how to properly fry it on the grill or in the oven, because the taste, softness and juiciness of the kebab depend on the observance of these simple rules.

How to deliciously marinate pork skewers at home

Marinating is one of the main stages in the preparation of a delicious kebab. Let me remind you how to properly marinate pork kebabs so that the meat is soft and juicy.

1 rule. It is advisable to salt the meat just before frying or at the very end of cooking. If you salt at the beginning, the salt will dry out the meat and the kebab will be dry.

2 rule. Don't get carried away with vinegar, too much vinegar can also make the kebab dry.

3 rule. In order for the meat to be soft and juicy, we use 3 main components - acid, seasonings and vegetable oil. The acid destroys the connective fibers, making the meat soft. Seasonings add aroma and unforgettable taste to the meat. And vegetable oil "seals" the meat, preventing the juice from leaving during frying.

4 rule. You need to marinate pork kebabs on average 4-5 hours.

5 rule. A delicious barbecue marinade is obtained with a lot of onions. For 1 kg of meat, it is advisable to use 0.5 kg of onions.

And for marinating kebabs at home, there are many recipes for delicious marinades so that guests are satisfied and satisfied. Moreover, each recipe is good in its own way. But the choice is yours. I myself love experiments and I suggest you try all the recipes one by one. After all, this is the only way to draw your own conclusion.

10 of the most delicious marinades to keep the meat tender and juicy

Classic marinade for pork kebabs with vinegar and onions

This marinade is probably the most popular, it can even be called classic. It was with such a marinade that we marinated barbecue in Soviet times, when we were not yet spoiled by an abundance of products. In this recipe, we use the simplest ingredients - onions, salt, pepper and vinegar.

We will need:

• pork (neck) - 1.5 kg
• onions - 700 gr.
• vinegar (9%) - 50 ml.
• salt - 1.5 tsp.
• pepper to taste
• vegetable oil - 1 tbsp. l.

1. Cut the meat into equal-sized pieces, about 5 cm each.
2. Cut the onions into rings. Once again, I want to note that you cannot spare onions for marinade. Onions by weight should be about half the weight of the meat.
3. Lay a layer of meat in an enamel pan, sprinkle it on top with onions, pour a little vinegar. Then we repeat the meat-onion-vinegar and so on until the end of the meat.
4. Add vegetable oil to the marinade.
5. Cover the pot with a shish kebab with a lid and put it in the refrigerator for an hour. After another 4-5 hours we will leave the kebab at room temperature.
6. It remains to add salt, pepper and skewer to the meat just before cooking (if you wish, you can alternate the meat with onions).
7. It is better to fry such meat on the grill, following simple but necessary rules.

Pork shashlik in onion marinade without vinegar. A very simple marinade recipe

This recipe is probably the simplest, since we only use onions for the marinade. In addition, the meat will be ready for frying quickly - in 1-2 hours.

Ingredients:

• pork (neck) - 2 kg
• onions - 0.5 kg
• vegetable oil - 1 tbsp. l.
• salt - 1 tbsp. l.
• pepper and spices to taste

1. Cut the meat into equal pieces of about 5 cm.
2. The onion can be cut as desired. Grind the onion with a blender to a state of gruel.
3. Salt and pepper the meat. Add some vegetable oil for softness if desired.
4. Put the onion porridge on top of the meat, mix well and leave to marinate for 1-2 hours.

Pork kebab marinade with mayonnaise and onion

Surely, at the sight of this recipe, many will say that mayonnaise and meat are incompatible things. Meanwhile, meat marinated in mayonnaise marinade turns out to be unusually tender, juicy and soft.

Ingredients:

• pork (neck) - 1.5 kg
• onions - 700 gr.
• mayonnaise - 300 gr.
• salt - 1 tbsp. l.
• pepper and spices to taste

1. Cut the meat into equal pieces and put it in a saucepan, add salt and seasonings.

When cutting meat, it is important to observe the measure - if you cut it into small pieces, the meat will burn and be dry, and if it is too large, it will not be fried.

2. Grate 1-2 onions on a fine grater and add to the meat. Cut the rest of the onion into rings. Add mayonnaise to the meat and onions, mix everything well with your hands.
3. We leave the meat to marinate overnight (or 5-6 hours).
4. We string the meat on skewers and fry on the grill for about 30 minutes, periodically turning the skewers so that the meat is evenly fried.

Shashlik on mineral water. How to quickly marinate pork skewers in 1 hour

The advantage of this marinade is that, thanks to the water saturated with carbon dioxide, the meat becomes tender rather quickly. And mineral water is often at hand. If you are in a hurry, then this recipe is for you.

We need:

• pork (neck) - 1.5 kg
• onions - 2-3 large onions
• mineral water - 1 liter
• rosemary 1 tsp
• bay leaf - 2-3 pcs.
• salt - 1.5 tsp.
• pepper to taste

You can also add lemon to the marinade to add a slight sourness. But then limit the marinating time to no more than 4 hours, as the meat from the lemon will start to taste a little bitter.

Use highly carbonated mineral water for the marinade

1. Cut the meat into equal pieces and put in a bowl, add salt, pepper and rosemary.
2. Cut the onions into rings and knead with your hands until soft. This will give the onion juice to the meat faster.
3. Grind the bay leaf with your hands and add it to the marinade, stir.
4. We fill everything with sparkling mineral water.
5. Cover with cling film and leave to marinate for 1-4 hours.

Seasonings and spices for the marinade, of course, you can choose at your discretion

Pork kebab recipe with kefir. How to deliciously marinate pork kebab on kefir

An excellent recipe, the meat according to this recipe turns out to be very juicy, soft, and at the same time spicy thanks to the hot red pepper. It is also great that we use a lot of herbs and arrows of garlic for the marinade.

In such a marinade, meat can be marinated for several days.

We need:

• pork (neck) - 1.5 kg
• onions - 2 large onions
• kefir - 2 glasses
• salt to taste
• sugar - 1.5 tsp.
• fresh herbs - basil, green onions, dill, garlic arrows
• chili pepper - 1 pc.

You don't have to bother with herbs and marinate the meat with kefir. But the greens add spice to the meat and a special aroma.

1. Traditionally, the meat is cut into rather large pieces and put into a saucepan.
2. In this recipe, the onion is also chopped coarsely. Add it to the meat.
3. We cut the greens (as the hand takes). I do not always have arrows of garlic, then I chop 2 cloves of garlic into the marinade. We also put greens in a saucepan.
4. Free the chili pepper from seeds and chop finely. Add chili to the meat.
5. Put salt, sugar and black pepper in the marinade.
6. We fill all this beauty with kefir.
7. Cover the pan with a lid and leave to marinate in the refrigerator overnight or even for several days.

The tougher the meat, the more sour kefir for the marinade.

Pork kebab marinade with red wine

Delicious marinade for kebabs to make the meat soft and juicy. It is better to use dry wine. I suggest this recipe with red wine, it still has a richer taste. But I think that shashlik will turn out to be no less tasty with white wine.

We need:

• pork (neck) - 1 kg
• onions - 6 pcs.
• red wine - 300 ml
• salt - 3 pinches
• ground black pepper - to taste
• rosemary - 1-2 sprigs
• bay leaf - 2 pcs.
• red pepper - 1 pinch

Do not use aluminum dishes to marinate the kebab. Suitable for this enamel, glass or earthenware

1. Cut the meat into equal pieces and place in any container. Add spices and salt.
2. Cut the onion into rings and crush it with your hands a little to let the juice flow. Add the onion to the meat.
3. Divide the sprig of rosemary and put it in the marinade.
4. After 15 minutes, pour the wine into the meat and add the bay leaf.
5. If you want the kebab to marinate faster, leave the marinade with the meat at room temperature. And if you fry the next day, then you can put the meat in the refrigerator.

The most delicious pork kebab marinade in pomegranate juice

One of my favorite recipes. The meat is saturated with sour pomegranate juice and a special aroma. Pomegranate juice perfectly softens meat fibers, after which it becomes soft and juicy. Even the color of the finished pomegranate juice kebab is prettier. You can make juice by squeezing it out of a fresh pomegranate. But I prefer not to bother and buy ready-made 100% pomegranate juice in the store. And then everything is very simple.

Ingredients:

• pork (neck) - 2 kg
• onions - 5 pcs.
• pomegranate juice - 500 ml.
• salt - 1 tbsp. l.
• coriander, hops-suneli
• black pepper to taste

1. Traditionally, we cut the meat into equal pieces.
2. Grate 2 onions on a fine grater, and cut the rest of the onions into slices.
3. We put the meat in a saucepan, add seasonings and salt.
4. Fill the meat with pomegranate juice. Mix the meat and juice well with your hands in a saucepan.
5. We spread both grated and chopped onions in the marinade and again mix the entire contents of the pan for several minutes.
6. Cover the saucepan with a lid and put it in the refrigerator. For greater effect, you can even put the meat under oppression.

The most delicious barbecue in pomegranate juice will turn out if the meat is marinated for 2 days. During this time, you can take the meat out of the refrigerator several times and stir in a saucepan.

Pork kebab marinade in beer

The beer marinade is good because the meat with beer marinade is soft and juicy, with a light bread aroma. In addition, beer is an affordable product that men always have on hand.

Ingredients:

• pork (neck) - 1.5 kg
• onions - 2 pcs.
• beer - 0.5 l.
• salt - 1 tbsp. l.
• bay leaf - 2 pcs.
• black pepper to taste

1. Cut the pork into pieces and sprinkle with black pepper.
2. Rub the onion on a fine grater and add to the meat.
3. Knead the meat and onions with your hands a little.
4. Grind the bay leaf by hand and add to the marinade.
5. Pour beer into a saucepan for meat and onions.
6. Cover with a lid and put in the refrigerator to marinate for 8-10 hours.

If you want to marinate the kebab faster, then just marinate at room temperature, then 3-5 hours will be enough.

7. Now you can add salt (not earlier than 1 hour before the end of marinating meat).

8. We string meat on skewers and fry, you can pour with beer marinade during frying.

Pork kebab recipe in Caucasian style

Who doesn't love Caucasian barbecue? Probably only those who have not tried it. Many people specially go to restaurants of Caucasian cuisine to try barbecue, which is invariably delicious, although it is usually prepared according to the classic recipe.

Pork kebab marinade with tomato juice

Another great recipe for a delicious pork kebab marinade. Tomato juice, of course, is better to use homemade, but you can completely do with the store. For the kebab in this recipe, we use pork ribs.

Ingredients:

• pork ribs - 1.5 kg
• onions - 2 pcs.
• garlic - 1 clove
• tomato juice - 0.5 l.
• salt - 1 tbsp. l.
• sweet peas - 4 pcs.
• Bay leaf
• Carnation
• black pepper to taste

1. Cut the ribs quite coarsely, about 6-7 cm in length and put them in a bowl for pickling. Add bay leaves, a couple of allspice peas and cloves.

2. Cut the onion into rings and place the next layer on the meat.

3. The next layer of meat again, and on top of the spices - bay leaf, cloves, pepper. In the middle we deepen a clove of garlic. Alternate layers until the meat runs out.

4. Add a little salt to the meat, although the juice is also salty. Pour tomato juice over the meat so that it is completely covered.

5. Marinate the meat for at least 5 hours.

If you don't have tomato juice, you can make the marinade from tomato sauce - dilute 2 tbsp. l. sauce in 0.5 liters of boiled water

I hope that of all the proposed recipes, you will find your favorite and most delicious one. And the topic of kebabs is so popular that it makes sense to continue it.

In the last article I laid out a wonderful one, read it, there are all the tips for cooking in rhyme and in short.

Delicious kebabs and pleasant encounters in nature.

Greetings, our dear readers. Spring is outside, the first warm days, it's time to grill pork kebabs. As they say: open the kebab season. Shish kebab is an amazing dish with delicious meat. Bonfire, smoke add a spicy taste to the meat. Yes, you can't cook that in the oven.

Today we'll talk about the classics, almost. Traditionally, shish kebab is made from pork. The meat is not expensive, but juicy and soft. You can always please your family and friends with such a dish.

There are some easy tricks that everyone should know about. Then the kebab will turn out amazing. Let's talk a little about this today.

Also in the last article we already talked about juicy recipes, you can read it, there is one awesome recipe that makes even the driest meat juicy and tasty:

Well, now let's get down to and consider the recipe according to which we have been preparing delicious pork kebabs for a very long time and often.

The subtleties of preparation and preparation.

Barbecue meat.

When it comes to pork, it is best to use a neck or neck. We usually take a necklace. Always choose fresh, chilled meat. Films and excess fat can be removed if necessary. But do not remove a lot of fat, it gives juiciness to the meat.

How to cut meat for shish kebab.

It is best to cut the pork into equal square pieces 3-5 cm wide. If you cut the meat too finely, it will be dry. If the meat is too large, then it will remain soggy in the middle.

Cooking coals for barbecue.

Kebabs on the wood of fruit trees are especially fragrant. But you can cook an excellent kebab on ordinary coals. Moreover, if you do not buy coal, then you can make a fire on birch wood. They give more heat and do not smoke too much.

If you have a barbecue, then everything is extremely simple. If there is no barbecue, then you need to show ingenuity and a little work to organize a place for making a barbecue. You can make a fire right on the ground.

If you want to cook several servings of kebab, then you need to prepare a place that will keep the heat from the heat longer. You can build something that looks like a brazier out of bricks or scrap materials. You can dig a small rectangular hole and make a fire in it. It is important to take into account that in order for the wood to burn out, oxygen must flow to the bottom of the pit. To do this, either we make access for oxygen from the side, or we put the firewood in a house (tent).

How to fry a kebab.

1. Do not turn the meat too often, as this may dry it out. Only at first do we turn the meat over quickly. You will get a small crust, and then fry as usual.
2. Periodically sprinkle the meat with the remnants of the marinade, wine diluted with water, beer ... so the meat will not overcook and retain its juiciness.
3. Avoid flames, or the meat will burn.
4. If the heat is not enough, unfold the coals or slightly fan them (avoid flames). This procedure is best done after removing the skewer from the heat.
5. The readiness of the meat can be checked in several ways: cut the largest piece of meat, the juice should be transparent; pierce the meat with a knife, if the meat is soft, then it is ready (again, pay attention to the color of the juice).
6. The temperature from the heat can be checked by holding your hand over the coals in the place where you plan to fry the meat.

A few words about the kebab marinade.

Today we marinate kebabs in onions. Onions have the ability to perfectly tenderize meat. In addition to the described technology, you can use several more variations of it:

1. Marinate the meat in onion juice. This method of pickling gives excellent results, but it is not always possible to get onion juice.
2. Grind the onion with a meat grinder, blender or grater and marinate the meat in this gruel. The meat is marinated perfectly. But onions have the ability to caramelize, and if you leave pieces of meat in the onion “breading”, it will burn very quickly. The solution was suggested by one friend - before cooking, rinse the meat in dry wine.
3. If you need a very quick result, then you can use the recipe described below, but in addition to onions and spices, add highly carbonated mineral water to the meat.

Classic: pork kebab.

This recipe is quite common, but we do it best of all, so we will describe it first. Simple enough, it takes time to marinate, it is better to start in the evening in order to cook kebabs the next day.

Ingredients:

• Pork neck - 1.5 kg;
• Onions - 500 g.

For the marinade:

• Onions - 1 kg;
• Salt - 2 tsp;
• Ground black pepper - 0.5 tsp

For pork kebab, it is best to choose a neck or neck. We cut the meat into equal pieces with a side width of 3-5 cm. If you wish, you can make small cuts or punctures along the fibers, but this is not a mandatory procedure.

Peel the onion and cut into large rings or half rings.

Part of the onion can be left for stringing on a skewer.

Place the meat, onions and spices in a suitable container. If desired, you can add any spices and seasonings to your taste.

Mix the meat and onions well. Knead the meat with onions until the onions become soft and dark in color. The juicier the onion, the better.

The mixing process can take 10 to 20 minutes.

Tamp the meat and onions into a suitable container and leave to marinate, ideally overnight.

If you need to speed up the marinating process, then you can pour the meat with highly carbonated mineral water, then the meat will be ready in 1-2 hours.

Step 6.

Meat can be strung along the fibers on skewers in its pure form, or you can alternate it with onions, tomatoes, bell peppers, eggplants, zucchini, potatoes, or other vegetables of your choice.

We fry the meat with onions, and we use fresh onions not from the marinade.

The onions from the marinade have already given all their juice to the meat, and their appearance is not very marketable, so we cut fresh onions into rings.

Alternately string pieces of meat and onion rings on a skewer.

We string larger pieces of meat on the center of the skewer, smaller ones at the edges.

All skewers must be prepared before putting them on the fire.

We check the temperature over the fire with our hand and put the skewer over the coals.

Important! The fire must burn out well so that there are no tongues of flame, otherwise the kebab will burn out.

Turn the skewers as you cook the meat.

This should not be done too often, as otherwise the meat will turn out dry. During cooking, the meat should be periodically sprinkled with the remnants of the marinade, diluted with water, wine or beer.

We monitor the temperature over the coals. If necessary, you can lower or raise the skewer / grill. If it is not possible to adjust the height of the skewers, then the coals can be, depending on the need, either lightly sprinkled with water, or mixed and inflated.

The readiness of the kebabs can be checked in several ways:

- You can cut the largest piece and check the color of the juice, it should be transparent.

- You can pierce the meat with a knife, if it is soft and the juice is clear, then the kebab is ready.

Serve the kebab hot, after removing it from the skewers. It is best to serve meat with bread, sauces and lots of greens, bon appetit!

Pork kebabs for a very quick recipe (video).

Here is a good video on how to make a shish kebab quickly, and it will turn out very tasty. Plus there are a few secrets on how to make a really tasty shish kebab. We look:

Pork barbecue vinegar marinade with mustard.

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

We need:

• Pork neck - 1.5 kg;
• Onions - 2 pcs;
• Garlic - 5 cloves;
• Tomatoes - 2 pcs;
• Red bell peppers - 2 pcs;
• Vinegar 9% - 4 tbsp spoons;
• Mustard - 2 tbsp. spoons;
• Vegetable oil - 50 ml;
• Salt to taste;
• Seasoning to taste.

Prepare the meat, rinse, dry. Cut into portions to remove excess fat and veins. Transfer to a deep bowl.

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

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

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

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

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

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

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

Pork kebabs in beer marinade.

Pork kebabs, or rather its brisket - for lovers of fatty kebabs with a lot of fried bacon. Fatty meat does not require a special softening marinade, so the beer in this recipe has the role of a flavoring agent. Lard marinated in beer turns out to be very aromatic, with the taste of hops.

Everything is prepared quickly enough, spend about 3 hours.

Ingredients:

• Pork belly - 600 g;
• Bulb onions - 2 pcs;
• Light beer - 0.5 cups;
• Salt to taste;
• Pepper to taste;
• Spices to taste.

Cut the meat into pieces, the onion into thick circles. Combine everything in a container, salt and pepper to taste, stir, rubbing the spices into the meat.

Pour cold beer and leave for 1 hour.

String meat and onions on skewers.

Fry pork belly skewers over medium-hot coals until crusty.

Fat shish kebab should always be served hot, cold it loses its taste, and not everyone likes frozen lard. Therefore, if such a pork belly kebab is cold, it can be easily heated in a microwave oven. Pork kebab is best served with vegetables, citrus wedges and herbs.

Awesome marinade for pork shashlik sleeping matsoni (kefir) (video).

We made pork kebabs according to this recipe as shown in the video. For those who cannot get yogurt, like we did, we tried it for the first time on kefir. It is also very tasty, so we advise everyone to try it.

Marinade with nutmeg and lemon juice.

You will get unusually tender, spicy pork kebabs if you pre-marinate the meat in nutmeg with lemon juice. An excellent snack in nature will bring a lot of pleasant impressions.

We need:

• Pork - 1 kg;
• Red onions - 8 pcs;
• Nutmeg - 4 tbsp spoons;
• The juice of one lemon;
• Salt to taste;
• Ground black pepper - to taste;
• Pork seasoning - 1 tbsp. spoon.

Cut the onion into rings, transfer some of it into a deep bowl. Top with chopped pork. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.

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

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

That's all for us, write your opinion in the comments. Also join us in Odnoklassniki and support us on our channel in Yandex.Zen. Everyone is still happy and see you in new issues.

Pork kebabs: the best recipes with juicy and tender meat. updated: April 25, 2018 by the author: Pavel Subbotin

With the onset of the barbecue season, the topic of preparing this delicious dish becomes relevant.

Few will be able to resist and not eat at least a piece of aromatic meat contaminated on charcoal.

Someone always cooks kebabs the same way, and someone is not averse to experimenting.

Pork kebab with bite and onion is the most common recipe for the dish.

Pork cooks quickly, it turns out to be very soft and juicy, it does not have the specific smell inherent in old lamb or beef.

A vinegar marinade is easy to prepare, cheap and guaranteed to taste great. The main thing is not to overdo it and not to confuse vinegar essence with vinegar.

Pork kebab with vinegar and onions - general cooking principles

For a pork kebab with vinegar and onions to be perfect, the meat must be fresh, steamed, not frozen. Such meat has a pleasant delicate aroma and a pale pink color on the cut. The dish will turn out to be juicy if there are streaks of fat in the meat.

A piece must be slashed with cold water, dried. Then cut into rather large pieces (but not more than 4 cm): they will fry a little on skewers.

Marinating dishes should be enameled or glass, if there is ceramic - excellent. The main thing is not to marinate in an aluminum container.

Vinegar is the main ingredient in the marinade. You can take vinegar essence, nine- or six-percent table vinegar, as well as any flavor variations: apple, balsamic, wine. Usually 40 ml of 9% table vinegar is taken for every kilogram of pork. A substitute for vinegar can be young wine, only sour, without sugar. The pickling time varies as desired, from several hours to a day.

Onions can be cut as you like: into rings, strips, cubes. There are recipes where grated onion is used as an original substitute for breading. You can add any spices to the marinade, but saffron, sage, cumin, basil, coriander, marjoram, ginger, and any kind of pepper are especially good for pork.

Pork shish kebab with bite and onion is prepared very quickly. Depending on the size of the pieces strung on a skewer, the cooking time of the meat is from 25 to 40 minutes. It is important to turn the skewers over in time to bake all the pieces evenly.

Pork shashlik with vinegar and onion "Traditional"

The recipe uses the simplest marinade imaginable. The result is exactly the traditional onion and bite pork kebab flavor.

Two kilograms of pork pulp (preferably neck);

A teaspoon of vinegar essence 70%;

Two medium onions;

Barbecue spices to taste (about one and a half tablespoons of dried herbs and seeds);

150 ml of cold water;

A tablespoon of coarse salt;

Two tablespoons of vegetable oil.

Prepare the meat, cut into pieces.

Cut the onions into cubes, not rings. Grated onions will give more aromatic juice, nourish the meat with them.

Put in a bowl where kebabs, pork and onions will be marinated, mix everything.

Prepare the marinade by mixing vinegar and water.

Pour vinegar water into meat, stir.

Cover everything with spices and salt.

Marinate kebab meat for at least two hours. To marinate the meat better, put the meat in the refrigerator overnight.

Pour oil on skewers before stringing and stir well again.

Place skewers over embers. Fry, be sure to turn the skewers every seven to ten minutes.

Serve with tomato sauce, pickled onion rings, fresh herbs and vegetables.

Pork shashlik with vinegar and onions on mineral water

With mineral water, the taste of pork kebab with bite and onion is slightly different. You can marinate meat for a very short time: it will definitely turn out to be the most tender.

Two kilos of boneless pork meat;

80 ml of table vinegar (9%);

Two medium onions;

A spoonful of coarse salt;

A third of a glass of mineral water with gas (the taste should be neutral);

Two tablespoons of kebab spices or seasonings.

Cut the pork into pieces.

Cut the onions into large rings.

Cover the onion rings with salt, mash with your hands until the onion juice is released.

Put the onion in a pickling container, add spices (garlic, pepper mixture, ground coriander, garlic).

Pour mineral water there, mix everything well.

Add the meat and mix again.

Marinate the kebab pieces for two to three hours.

Fry the meat over coals or put it in the cold if the shish kebab is scheduled for the next day.

Pork shashlik with vinegar and grated onion "Juicy"

The original recipe for pork kebab with bite and onions, in which the onion needs to be grated, not chopped. In such an onion-vinegar “breading”, the meat will not have a chance to dry out when frying. Sugar will give the pork crust a special caramel flavor.

One and a half kilograms of pork neck (neck);

Six tablespoons of table vinegar (9%);

Three onions;

Two teaspoons of granulated sugar;

Spices, pepper to taste;

A spoonful of coarse salt.

Cut the meat into pieces and transfer to a saucepan.

Grate the onions coarsely and put on top of the pork.

Season with salt, sprinkle with spices and salt.

Pour five tablespoons of water, sugar into vinegar, mix.

Pour the vinegar marinade over the meat, mix again and marinate for an hour and a half to the room.

Then rearrange the kebab in the refrigerator, marinate for another 12 hours.

Pork shashlik with vinegar and onions "Tomato"

Delicious meat can be cooked over charcoal by adding fresh herbs and meaty tomatoes to the traditional recipe. Pork kebab with bite and onion will turn out with a wonderful fresh tomato flavor.

A kilogram of pork (loin is very good in this recipe);

Five onions;

Ten medium tomatoes;

Head of garlic;

Two bunches of fresh herbs;

Salt to taste;

Two tablespoons of the usual 9% vinegar.

Put the chopped meat in a convenient enamel saucepan, add salt, grind the pepper in a mortar and pepper.

Cut the peeled onions into rings.

Cut the tomatoes into large slices.

Put vegetables with meat, stir and marinate in the refrigerator for 8-10 hours.

Grate garlic before frying.

Mix garlic and vinegar.

Pour the garlic-vinegar mixture into the meat, stir.

Skewer and fry.

Pork shashlik with vinegar and onion "Sweet marinade"

Another southern pork kebab recipe that requires white onions. It must be marinated and served with ready-made meat as an appetizer.

One and a half kilograms of pork neck;

600-700 grams of onions for marinating meat;

100 g table vinegar 9%;

300 ml of water;

Barbecue seasonings, spices and salt;

Two tablespoons of granulated sugar;

Two or three large white salad onions.

Put the pieces of meat in a saucepan or bucket, season with salt and pepper to taste.

Prepare a vinegar marinade by mixing one hundred milliliters of water, 75 ml of vinegar, one and a half tablespoons of white granulated sugar.

Grate the entire amount of onion for meat. You can grind onions in a blender.

Pour onion puree and vinegar marinade into meat, stir.

Put in the refrigerator, marinate for 15 hours.

Prepare pickled onions the next day. Cut the salad onions into rings or half rings.

Prepare a serving of vinegar marinade from 25 ml of table vinegar, two hundred milliliters of water and half a tablespoon of white sugar.

Pour marinade on the onion rings and leave for two hours.

Fry the meat until tender, occasionally sprinkling with water or mineral water.

Serve with pickled onion rings, after draining the marinade.

Cut tomatoes, cucumbers, fresh herbs with onions and meat.

Pork shashlik with vinegar and onions, mustard and mayonnaise

You can slightly diversify the recipe for pork kebab with a bite and onions by adding mustard and mayonnaise to the marinade. Mustard will give the dish a characteristic spicy note, and mayonnaise - a delicious crust and tenderness.

Three kilograms of pork pulp;

800 grams of onions;

15-0 grams of mayonnaise;

Two tablespoons of prepared mustard;

Salt to taste, pepper and spices (optional);

50 ml of table vinegar;

Half a liter of water.

Cut the peeled onions into large rings.

Season the sliced ​​meat with mayonnaise, mustard, pepper, salt. If desired, season the meat with special spices and herbs for barbecue.

Place the onion rings on top of the meat.

Combine vinegar and water, also pour into a saucepan and mix everything vigorously.

Put a wooden circle or board on top of the meat, put oppression on top (three liters of water, for example).

Marinate in this form for at least 8 hours, and it is better to make a barbecue in the evening, and in the morning go to a picnic.

You can fry such a shish kebab on a wire rack, putting rings of young zucchini, fresh tomato, slices of sweet pepper next to the meat. You will get a tasty and healthy side dish.

Pork shashlik with vinegar and onion "Honey"

A fragrant meat dish marinated with honey, mustard and balsamic vinegar will turn a picnic into a tasting of delicious tender meat.

One and a half kilograms of pork;

60 ml balsamic vinegar;

Three cloves of garlic;

Four tablespoons of vegetable oil;

A tablespoon of mustard;

A tablespoon of honey;

A teaspoon of a mixture of rosemary and oregano;

150 ml of sparkling water with a neutral taste.

Cut the prepared pork meat into 4 - 6 cm pieces, transfer to an enamel saucepan.

Chop the garlic with a knife or pass through a press.

Prepare the marinade. mix garlic, oil, honey, balsamic vinegar, mustard, dried herbs.

Put the marinade in the meat, pour in mineral water, stir.

Marinate in the cold for at least three hours.

Fry over charcoal and serve with onions and fresh vegetables.

Pork skewers with vinegar and onions - tricks and tips

The most important ingredient for barbecue is meat, so special attention should be paid to the selection of pork. Particularly good are such parts of pork carcasses as the neck, lumbar part, brisket. However, shish kebab is also prepared from ham, shoulder, ribs.

Frozen store-bought meat is not suitable for a real, juicy shish kebab. Such pork has no elasticity, the kebab will turn out to be dry and tasteless.

Do not pour too much vinegar into the meat. It will dry the pork and it won't be juicy. It is very important not to confuse acetic acid and vinegar.

The oil is added to the marinade in order to get a tender crust and keep the delicious juice inside each piece. Due to the fact that the oil sets quickly, the juice does not leak out and the kebab will turn out to be juicy.

To check the readiness of the meat, a piece must be cut with a sharp knife. The released clear juice is evidence of the readiness of the kebab. If the juice is pink, the meat is not ready yet.

If the meat is marinated and the trip is canceled, it doesn't matter. Shish kebab can be cooked in the oven by warming it up hotter. To simulate a golden brown crust from coals, it is best to place the brazier as close to the heating elements as possible.

Hello everyone. Spring has come and the weather has become noticeably warmer. I live in Central Asia and we can say that at the moment it is very warm and even hot. So, in light of this, my friends and I went to nature the other day - to rest. It was a very hot day - the thermometer in the afternoon showed a little over 30 degrees Celsius. It is still too early to swim, as the water is not yet warming up well, but for a good rest in the fresh air, now is the right time for us.

In general, we left the city, away from the hustle and bustle of the city. The question of what to cook with us, of course, was immediately decided. What kind of rest can there be without barbecue? So we decided that the main course would be pork kebab. Otherwise, they did not bother either. We took with us vegetables for salads and okroshka, a variety of drinks, snacks were taken from home, already ready-made.

We marinated the barbecue meat the day before. In my opinion, this is convenient from several sides: at home everything is at hand and it is more convenient to marinate a kebab in the kitchen - this is in the first place. Secondly - the meat is marinated much better and, therefore, the shish kebab is tastier and juicier. The third plus is that upon arrival at the resting place, you will have other chores: for example, you will need to decompose, collect and chop wood, prepare salads.

How to marinate pork so that the kebab is soft and juicy

Surely everyone at least once in his life tried to cook this dish. Someone turns out delicious the first time, while someone does not right away. It all depends on what recipe you are cooking and who is cooking.

To begin with, barbecue cooking is a man's job. I do not want to offend women in any way, but still I think that most will agree with me. To be honest, I've never seen a woman at the barbecue. After all, you must agree that preparing firewood and lighting a fire is by no means a woman's occupation. And the frying process itself, too. Ladies, no offense!

So, the whole cooking procedure can be conditionally divided into several stages: marinating, preparing the barbecue and frying. However, these three steps are also divided into several steps:

1. For marinating, you need to choose and cut the meat correctly, prepare all the necessary ingredients and marinate the meat in the correct sequence.
2. The preparation of the barbecue is the choice of fuel (firewood) and, accordingly, the barbecue itself.
3. Frying a kebab is one of the most important steps with a lot of subtleties and nuances that must be taken into account.

How to choose meat for barbecue

To make a shish kebab, the first step is to buy meat. And to make it tasty and juicy, you need to purchase the right meat, regardless of what you will cook it from: be it pork, beef, chicken, lamb or fish. The main thing is to initially be very responsible in the choice of products.

I do not think that from an old piece of meat lying on the counter you will get a delicious dish. And this is regardless of how you marinate it. The maximum that can be obtained is the "Friendship" shashlik - chewed pass it on to a neighbor. Of course, you can add kiwi or something else that contains acid to the marinade, which will simply make the meat look like a chewed rag. Believe me, this is not entirely correct.

To prevent this from happening, it is advisable to take only fresh (not frozen) meat - this is the first. For pork kebabs, the ideal option would be to buy a pork neck, but with the right approach, it will turn out very well from other parts too - this is the second.

As for the quantity, you can easily calculate it from a simple formula: 0.6 kg is enough for 1 adult man, 0.5 kg for a woman, 0.3 kg for a child. If you plan to go on a picnic, as we did, then take a little more. After all, everyone knows that in the fresh air the appetite is played out in earnest. Stick to the principle - it is better to let it stay than not enough.

What pieces to cut the meat into so that the kebab is not dry

Now let's figure out how to cut pork properly. Too small pieces will turn out dry, like croutons. Cutting too coarsely will result in the meat being charred on the outside, it will still be soggy on the inside. Much also depends on the fire, but we will talk about this a little later.

So, the most suitable size would be about 5 by 5 cm. It is not necessary to measure with a ruler. Judge by eye and try to cut into equal pieces along the fibers. Thus, the kebab will be fried evenly. With the meat sorted out, we move on.

What ingredients to use and in what sequence to add them to the marinade

There is no clear set of ingredients for making a kebab. It all depends on personal preference. What meat is not marinated on for this dish: this is kefir and tomatoes, marinated in soy sauces, vinegar, fruits and juices, pomegranates, mineral water, wine and beer, add a variety of spices, onions and even mustard.

You can try everything and choose the best for yourself. I have tried different marinades. And you know what I can say? They are all good in their own way. The main thing is not to overdo it with the selected spices and everything will be "good".

and a recipe for to boot. I advise you to read.
Regarding when to add ingredients and in what sequence, everyone has their own opinion on this matter. Personally, I do this:

1. First, I add coarsely chopped onions to the chopped meat, carefully squeezing the juice out of it with my hands.
2. Next comes the salt.
3. Then peppers - paprika and ground black
4. Spices to taste - what you like (I try not to add)
5. Further bay leaf and sunflower oil

This sequence is for the simplest recipe, but it also happens a little differently, depending on what you are going to marinate the future kebab with. So let's now consider several options for preparing this beloved dish.

How to cook a delicious pork kebab. Top 7 kebab marinade recipes to keep the meat tender and juicy

What is the secret of a delicious, soft and juicy kebab? The answer is simple - fresh meat, the right marinade and good frying. We figured out the meat above. Now let's take a look at 7 recipes for a good marinade to get a dish that you will want to cook over and over again.

Shish kebab in vinegar marinade. How to properly prepare a vinegar marinade

Acetic marinade is the most common, but everyone makes it differently. This is the simplest, one might say classic, recipe of all that I know of, and about which I have read and heard. There is nothing superfluous here. It's pretty simple and easy. It turns out very tasty. Try it and I think you will like it too.

What do you need:

• Pork neck - 5 kg.
• Diluted vinegar 9% (for 100 grams of vinegar 200 grams of water)
• Bay leaf
• Black pepper (peas)

Preparation:

This is how everything is simple and easy. It is not for nothing that they say: “Everything ingenious is simple!”. Cook and enjoy.

How to cook barbecue in your own lemon juice

A good recipe for marinade with the addition of lemon. The shish kebab turns out to be very tasty, with a pleasant aroma and a special note in the taste that the lemon gives.

Ingredients:

• Meat - 2 kg.
• Onions - 1.2 kg.
• Lemon - 2 pcs.
• Pepper

How to cook:

1. Cut the meat into pieces.
   
2. Cut the onion into half rings.
   
3. Next, you should tackle the lemon. Pour boiling water over it and cut into small wedges.
   
4. Let's start pickling. We put the meat in layers in a deep dish, then pepper, salt, put onions and lemon, squeezing the juice from the last two a little.
   
5. Repeat step 4 with all the remaining meat.
   
6. Squeeze well with your hands so that the lemon and onion give juice.
   
7. Cover and leave for 6-7 hours.
   
8. The marinade is ready, it's time to start frying.

Pork shashlik on mineral water

Marinating pork in mineral water is an excellent solution for obtaining soft and juicy kebabs in a short time. Everything is done quite simply. Let's figure out the cooking procedure.

What you need:

• Pork - 3 kg.
• Onion - 6 medium onions
• Bay leaf
• Ground black pepper
• Seasonings to taste

How to cook:

1. Cut the pork into equal pieces. Salt.
   
2. Finely chop the onion, put it in a bowl and salt to give juice.
   
3. Knead the onion with your hands. Add 3-4 bay leaves to it.
   
4. Put the meat in this bowl. Sprinkle with pepper and seasonings (I personally don't add any seasonings).
   
5. Mix well.
   
6. Fill the meat with carbonated mineral water.
   
7. Cover with foil and leave at room temperature for 1.5-2 hours.
   
   

   If you have time, then it is better to send it to the refrigerator for 5-6 hours, it will be even better.

8. We prepare the fire and, after the required time, we proceed to frying.

Marinade for kefir shashlik

When I first cooked according to this recipe, I did not take into account one important point - kefir should not be sour. As a result, nobody began to eat the cooked kebab. Therefore, take not sour kefir. The meat will turn out to be very tender and tasty. Yes, and be sure to send the future kebab to the fridge to marinate so that the kefir does not turn sour. You never know ...

Ingredients:

• Meat - 2.5 kg.
• Kefir - 1.5 liters.
• Bulb onions - 1 kg.
• Ground bay leaf
• Ground pepper

Preparation:

1. We wash, dry and cut the meat.
   
2. In a separate bowl, cut the onion into half rings and squeeze a little.
   
3. Pepper meat and onions.
   
4. Add ground lavrushka to both "containers" (you can also use leaves)
   
5. Combine onion with pork, stir.
   
6. Now we fill the whole thing with kefir and mix well again.
   
7. We cover and send to the refrigerator for 8-10 hours.
   
8. Salt the meat 1 hour before frying.
   
9. The kefir marinade is ready. You can fry kebabs.

Tomato marinade recipe

If you like vegetables cooked over a fire, then this recipe is for you. Let's prepare a shish kebab with tomatoes. In addition to the fact that you will have vegetables fried on a fire, the meat will also turn out to be very juicy and tender, because during frying, juice is released from the tomatoes, which soaks the kebab.

If during frying you prefer to grease the meat with marinade, then you do not need to do this here, since everything happens by itself. Try it. I am sure you will like it.

Products:

• Pork - 1.5 kg.
• Tomatoes - 700 gr.
• Bulb onions - 500 gr.
• Table vinegar - 0.5 cups
• Ground pepper (black, red)

How to cook:

Kebab in tomato juice

Probably many have heard and even tried to prepare a marinade with the addition of tomatoes. Have you tried to fill the meat with tomato juice? If not, then be sure to give it a try. Shish kebab soaked in juice. becomes bright red. The result is very appetizing and, most importantly, delicious.

If there is no juice, then it is a good idea to add tomato to the marinade instead, which is added to the frying. Surely many canned it for the winter. For 2 kilograms of meat, a half-liter jar of tomato will be enough. Personally, I tend to add tomato rather than juice. A matter of taste.

What do you need:

• Pork neck - 2 kg.
• Onions - 0.9 kg.
• Pepper mix
• Tomato juice

Preparation:

The classic recipe for barbecue marinade

I present to your attention the easiest way to marinate. We will not use anything unnecessary here, but the result will be just as good, or maybe even better. Probably this is the very first recipe according to which they began to cook barbecue.

The good thing about the recipe is that you only need to buy pork, and the rest can be found in the kitchen. Time also turns out pretty quickly. Ideal if you don't have time to wait long for the meat to be ready for frying.

Ingredients:

• Meat - 1.5 kg.
• Onions - 1.5 kg.
• Pepper

Preparation:

Rules for frying kebabs on the grill

Have you decided to cook barbecue on the grill? Then I want to tell you what kind of firewood to use, which grill is best for this and how to cook it correctly.

A good barbecue should have:

1. Oxygen access openings. They are on the side or on the bottom of the barbecue. Both options are not bad in essence.
2. Thick walls, since it is thick walls that maintain the temperature at the desired level.

Birch or oak is suitable as firewood. The best option would be firewood from fruit trees. They will give the dish a unique flavor. The most ideal option would be a vine. But the vineyard does not grow everywhere, so use what you have.

In no case do not take into account acacia, mountain ash, poplar and all conifers. Not only will the taste of the dish deteriorate, but you can also significantly spoil your health. In the process of burning, these trees give off resins that are very harmful to the body. Also, do not throw plastic and polyethylene products into the fire. They are also very harmful.

The fire must completely burn out. After that, you can "spread" the coals all over the barbecue and wait until it is slightly covered with ash. Now is the time to start frying the kebab.

The distance from the coals to the meat should be about 15 centimeters. This is the most optimal height for barbecue cooking. They put the meat on the fire. When should you turn it over? Listen to the meat. As soon as the meat starts to "squirt" from the side of the fire, fat drips onto the coal and a smoke, so pleasant for smelling, rises, it is at this moment that you need to turn the meat over. If you turn it over in time, then the meat will never burn. Fry the meat evenly on all four sides.

The whole frying process takes about 10-12 minutes. If you cannot determine by eye whether it is ready or not, then use a knife. Make a cut and see how it looks inside. The main thing is not to overdry the kebab. It should be light pink on the inside, with light gray edges and a ruddy crust on the outside. The juice flowing out should be transparent, and the aroma should be unique. Only then the kebab is considered ready.

How to cook barbecue in a jar

Did you know that you can cook barbecue without coal, firewood, smoke and without a barbecue right in the house. Of course, it will not be one hundred percent the same as we used to cook outdoors, but still. What if there is no way to go out into the fresh air, and the soul wants a barbecue? An oven and an ordinary jar come to the rescue.

You can use any marinade that you like best - there are no special rules.

So, you will decide on the marinade yourself, and I will only give you recommendations on how to cook barbecue in a jar.

That's the whole cooking procedure. In my opinion, it is best obtained with the addition of kefir to the marinade. And what do you think? And have you ever cooked in a can? Share your experience and tell us which marinade recipe is best for shashlik in a jar.

Cooking kebab on skewers in the oven

If the previous method with a can does not suit you, then there is another way to cook in the oven on a baking sheet. Any marinade can be used. How to cook barbecue in the oven? Very simple:

Here's a shish kebab that you can cook right at home, without any hassle. I am sure that not everyone will be able to distinguish it from a kebab cooked on coals. Try it and see for yourself. Bon Appetit!

What is the best recipe of all to get a soft and juicy shish kebab

So we figured out with you the secrets of cooking barbecue. But which of all the recipes is the best? To answer this question, you need to try to cook everything. After all, there is no dispute about tastes. Someone will like it with lemon, someone with kefir, someone with soy sauce, and someone in general does not like kebab in any form. Yes, yes, I do not like it. I know people who don't like this dish. Take, for example, vegetarians, because they are generally against the use of any meat.

Or maybe you have already tried to cook according to all these recipes and have already chosen the most delicious and juicy one for yourself? Then please share your opinion. It will be interesting to know what exactly in this or that recipe you like the most.

Or maybe you have your own special recipe in stock that not everyone knows about? It would be great if you share it. It is very interesting to learn something new.

On this note, I want to draw the line. I wish you a pleasant stay, delicious barbecue in a cheerful company in the open air. Bye!

P.S. We had a great rest then. We arrived home very tired, but happy. It turns out interestingly, like you go to rest, but you get tired much more. Probably, this is the beauty of nature trips, otherwise no one would strive for such trips ...

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

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

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

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

The classic pork kebab recipe

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

Ingredients:

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

Preparation:

1. Pork neck, previously washed, dried, cut into portions.

2. Chop the onion in half rings.

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

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

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

Chop tomatoes with cucumbers, prepare herbs and sauce. Enjoy a juicy barbecue outdoors, bon appetit!

Pork shashlik - marinade of mayonnaise and mineral water

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

Mustard - vinegar marinade for pork kebab

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

Ingredients:

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

Preparation:

1. Prepare the meat, rinse, dry. Cut into portions to remove excess fat and veins. Transfer to a deep bowl.

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

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

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

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

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

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

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

Marinate pork in tomatoes

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

Ingredients:

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

Preparation:

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

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

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

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

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

5. String the cooked meat on skewers.

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

Do not turn the shish kebab often for better roasting.

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

Marinade with nutmeg and lemon juice

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

Ingredients:

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

Preparation:

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

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

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

Pork shashlik in dark beer

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

Ingredients:

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

Preparation:

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

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

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

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

Basil can be used fresh, just chop it smaller.

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

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

Herbal marinade with mustard

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

Ingredients:

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

Preparation:

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

2. Add spices, add thyme and rosemary.

3. Next, add regular and granular mustard.

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

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

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

Video recipe for juicy shish kebab in white wine

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

Bon appetite!

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