Hello, friends!

Today you will learn how to deliciously marinate pork kebab, and how to cook the most delicious marinade so that the meat is soft and juicy.

Spring. Nature wakes up, ants and bugs run, butterflies and bumblebees fly, white lilac and bird cherry blossom in the garden plot. We open the season, with a fire and smoke, and the mind-blowing smell of fried things. They can be prepared from: pork, lamb, beef, chicken, turkey, rabbit.

Necessary components: high-quality meat, tasty marinade, grill, good company friends and the cooking process itself.

In winter, we cook them on skewers at home in the oven, just like or. It turns out delicious! But you must admit that a real, steaming, mouth-watering delicacy can only be prepared outdoors, on the grill.

If you read the article to the end, you will also learn these secrets.

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

What pieces should there be so that the Caucasian does not turn out dry?

To make your favorite delicacy juicy and tasty, it is important to choose the right one.

We go to the market and choose a neck (neck area) or tenderloin; a loin with a bone is also good. These parts of the carcass have little muscle and are therefore more tender. The more small streaks of fat, the juicier the treat will be.

How to determine the freshness of meat? To do this, you need to pay attention to the color and smell.

Fresh always has a light pink color, old and hard is dark red, and with the use of dye it will be bright red. And the smell should be specific and neutral.

Try not to buy frozen or steamed, as you risk getting something that is not what you wanted. When frozen, it loses a third of its nutrients, and it turns out tough and tasteless. And after slaughter, it must rest for several hours, only after that it becomes soft.

But if you have a good piece of fresh frozen one in your refrigerator, you can use that too, just defrost it slowly, preferably in the refrigerator. Never in a microwave oven or in water.

If you are planning a picnic with a large company, take 400 grams of meat per person so that there is enough for everyone

Marinating rules and required ingredients

Any marinade whose task is to make meat soft, aromatic and juicy has existed since Ancient Egypt, and consists of three main basic ingredients - softener, oil, seasoning.

To achieve desired result, follow the main principles of marinating:

1.Use a softener

• vinegar (apple, natural, balsamic)
• juice (lemon, pomegranate, pineapple, kiwi, onion)
• wine (white, red)
• soy sauce
• kefir, yogurt
• mustard

2. Add oil

As you know, the taste of spices is revealed more clearly in oil:

• olive
• sunflower
• sesame
• sauces based on vegetable oils

3. Use spices

• saffron
• ginger
• black pepper
• coriander
• marjoram
• basil
• nutmeg
• parsley, cilantro, dill
• sage
• store-bought seasonings

Ingredients:

Meat rinse well, dry and cut into longitudinal pieces 5 x 7 cm, so you can easily put it on a skewer and it will not fall off it. Pieces that are too large will not bake well, and pieces that are too small will turn out dry.

The fresher the pork, the less additional spices and marinating time are required.

Vinegar. IN Lately Cooks do not advise getting too carried away with vinegar. Its alternative - any product containing acid (mayonnaise, pineapple, lemon or dry wine).

Onion garlic. Using a blender, chop the onion to a homogeneous onion paste. After all, in order to soften the meat mass, we need juice, and in this way we get it in abundance. Garlic should be cut into thin slices across the cloves.

Mustard. To soften, take ordinary ready-made Russian mustard; it will do an excellent job of softening and add moderate heat and a piquant taste.

Salt. Should I salt the marinade or not? Opinions vary. One opinion is that you should not put salt, because it “pulls out” the juice, which makes the meat tough. Another opinion is that it needs to be salted. What is your opinion?

But we know that it should always be salted at the last moment.

Spices. It is important to know when to stop here. A large number of aromatic spices can spoil not only the taste of the dish, but also digestion. Use in small quantities, as they should only enhance the taste.

The marinade must be prepared in advance, as the marinating time may vary. If you are short on time, leave the cutting for 4 hours at room temperature. It is better to do this in the morning and leave it in the refrigerator until evening. During this time it will marinate and soften. You should not keep it for too long, as it will become sour and tasteless.

You should not mix several marinades in one recipe.

8 delicious marinades to keep meat soft and juicy

Acetic

It is very easy to prepare and turns out aromatic and sour.

The acid's properties are a good preservative. It preserves raw meat in marinade long time. Usual proportions: 40 ml 9% table vinegar per 1 kilogram.

We will need:

• neck - 2 kg
• onion - 300 gr
• vinegar - 80 ml
• spices
• water - 200 ml
• salt - 1 tbsp. l
• vegetable oil - 2 tbsp. l
• Bay leaf- 2 leaves

Preparation:

1. Rinse the neck well, dry it and cut into longitudinal pieces 5 x 7 cm.
2. Cut the onions into thin rings, sprinkle with coarse onions, salt and spices. Mash well with your hands to release the juice.
3. Fry black pepper in a dry, hot frying pan until the dry, wrinkled peppercorns become round and have a smooth surface. After this, they must be crushed in a mortar. Now the pepper will release all its flavor!
4. In a separate bowl, mix cold boiled water with acid.
5. It is better to take glass or enamel dishes, so that the acid does not oxidize the dishes. Place in it the chopped neck, salted onion with spices, black pepper, vegetable oil - mix everything carefully with your hands.
6. Pour in water and vinegar.

It will be tastier if instead of vinegar you marinate in pomegranate, tomato, lemon juice or dry white wine

With soy sauce

In tomato sauce

Ingredients:

• pork tenderloin - 2 kg
• salt - to taste
• garlic - 3 cloves
• tomatoes - 1 kg
• olive oil- 3 tbsp. l.
• mustard - 3 tbsp. l.
• honey - 3 tbsp. l.
• sugar - 80 gr
• basil
• pepper

Preparation:

Cut the tenderloin into medium pieces, the garlic into thin slices.

Remove the skin from fresh tomatoes by placing them in boiling water for 15 seconds. Chop into medium slices. Tomatoes can be replaced tomato sauce, paste or juice. For spiciness, you can add ketchup; spicy lovers will appreciate it!

In a bowl, mix: thinly sliced ​​garlic, mustard, tomatoes, honey, olive oil, sugar, pepper, basil. No need to add salt.

Place the tenderloin there and a little water if necessary.

If you are short on time, leave for 4 hours at room temperature. It is better to do this in the morning and leave it in the refrigerator until evening.

Recipe for shish kebab in mayonnaise with onions

Recently the most popular recipe. It is good to use if the meat is lean.

Ingredients:

• loin - 2 kg
• mustard - 3 tbsp
• pork neck - 2 kg
• onion - 500 gr
• mayonnaise - 5 tbsp. l
• spices

Preparation:

1. Cut the loin into medium portions and place in a glass bowl, add the onion, cut into rings. Mix well.
2. Add spices, mayonnaise, mustard, bay leaf, parsley.
3. Cover the bowl cling film and leave overnight in the refrigerator.

Mustard and honey marinade for pork

Kebabs prepared according to this recipe are soft and tender with a sweetish mustard taste.

Ingredients:

• honey - 4 tbsp. l.
• mustard - 4 tbsp. l.

Preparation:

1. If necessary, bring the honey to a liquid state.
2. Take ordinary ready-made Russian mustard. It has moderate heat and a spicy taste.
3. In a bowl, combine liquid honey and mustard in a 1:1 ratio, mix well. Coat the meat thoroughly with this mixture and marinate for 12 hours in the refrigerator.

On kefir

Ingredients:

• kefir 2.5% fat - 1 l
• pork neck - 2 kg
• onion - 500 gr
• spices
• rosemary

Preparation:

1. This recipe can be prepared from any fermented milk product: kefir, fermented baked milk, yogurt, yogurt.
2. The fattier the meat, the more low-fat it is. milk product use.
3. Cut the neck into medium pieces, add your favorite spices.
4. Grind the onion in a blender to onion puree.
5. Add onion puree to the chopped pieces and mix well, pour in kefir. Kefir softens meat well and quickly; marinate for no more than 2 hours at room temperature or 6 hours in the refrigerator. This marinade is not suitable long-term storage, so fry the kebabs immediately after cooking it.

On mineral water and beer

Ingredients:

• pork neck
• savory
• oregano
• white onion
• mineral water
• pomegranate seeds

It turns out very appetizing, use various sauces instead of kepchoup

• pork
• freshly ground pepper

It turns out very tasty, juicy southern with the aroma of malt and hops.

How to properly grill shish kebab on a grill?

And we're going to light the grill. Preparing coals for the barbecue is a purely male matter.

Now they sell ready-made charcoal. And we give preference to real firewood. There is always birch firewood in the garden; a dried apple or cherry tree is ideal firewood. They burn almost without smoke and produce a lot of coals.

Do not use conifers trees, they have a lot of resin and they will spoil the smell and taste of meat. Also, do not use firewood lighters; they contain kerosene, which will also affect the taste. Use a fan if there is not enough wind.

While the wood is burning, prepare the skewers. Thread the meat along the grain, interspersed with pieces of bacon or slices of fresh vegetables. To ensure that it cooks well, you should not string it too tightly together.

Once the wood has burned through and the charcoal is ready, sprinkle it with coarse table salt in an even layer. You will get dry hot heat. Also, the layer of salt will stop the access of oxygen to the coals, and they will not ignite, eliminating the need to spray the coals with water.

It should be fried over smoldering coals with good heat. The meat browns, the fat drips onto the coals, and a delicious meaty smell wafts out. At this stage, it is important not to overcook it and preserve the juice. This usually takes 20 minutes. Turn the skewers several times as they fry.

We cut the meat, if the juice is clear, everything is in order, you can remove it from the coals.

Place the finished delicacy on a large dish and let it rest for 10 minutes under foil. It turned out fried, with a golden brown crust on the outside, and juicy on the inside!

It is customary to serve onions with shish kebab, in any form, fresh or pickled. Baked potato And a large number of fresh herbs (parsley, cilantro, dill).

Cooking in an electric kebab maker

1. Prepare pieces measuring 2 x 3 cm.
2. If they are made large, they will come into contact with the heating device.
3. If you make them small, they will turn out dry.
4. It is inconvenient to cook on this device for a large company, because the yield of the finished product is small.
5. Thread the meat onto skewers so that it does not slide down under its weight.
6. Insert the sharp edge of the skewer into the glass; excess fat will drain into it. Cover the electric kebab maker with a special metal cap and connect the electricity.
7. The skewers rotate slowly in a vertical position, which ensures uniform frying from the heat of the lamp. In 10-15 minutes everything is ready! Place on a plate and serve with vegetables and herbs. Bon appetit!

If you ask which marinade is best, you will not get an answer. Some people like it spicy, some like it spicy, some like it sour. It's a matter of taste.

Good day, my valiant chefs! Agree that cooking delicious shish kebab is a real art. There are many recipes, but not all of them give equally good results. One of the main secrets of this dish is what kind of meat is used. No less important is what it is marinated in. And today I will tell you how to make a marinade for soft kebab from pork.

I would like to note that shish kebab turns out very tasty also from beef, veal and lamb. Only it has its own cooking peculiarities. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

First of all, you need to cut the meat into pieces. I’ve already said how to do this, a little higher, so I won’t repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many options for flavorful mixtures. I described the recipes below. But how long to marinate pork largely depends on the composition of the seasonings. In the presence of “aggressive” components (wine, lemon juice), the time is reduced.

The minimum residence time for pork in the aromatic mixture is 4 hours. But it is better to marinate the meat for 8-12 hours

The pieces should be placed on skewers along the grain. Place larger pieces closer to the center. Well, then string the small ones along the edges. This way the pork will cook better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. If you want to check the readiness of the kebab, do not pierce the pieces with a knife. Otherwise, all the juice will leak out and the kebab will be a bit dry.

Recipes for marinades for juicy pork

And here are the promised options for aromatic mixtures for meat. Here's a quick and easy marinade. Or choose an exotic option, for example, lingonberry or pomegranate. Have fun cooking, and don’t forget to post what you did better afterwards.

Cooking with kefir and lemon

For the neck (3 kg) take:

• 500 ml low-fat kefir;
• 1 lemon fruit;
• 700 g onions;
• 1 tbsp. salt;
• pepper + other spices.

Peel the citrus fruit and remove the seeds. Then cut the fruit into slices and grind in a meat grinder. Cut a couple of peeled onions into neat rings 4 mm thick. They will need to be threaded with marinated pork onto skewers. And grind the rest of the onion in a meat grinder.

In a lemon mixture, mix onion pulp, kefir, pepper and other spices. Add a little salt to the mixture. The kefir marinade is ready. Place meat and onion rings in layers in a glass container. And pour it all over evenly with the aromatic mixture.

Here is another version of a simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

• black and red pepper (to taste);
• 1 PC. onions;
• 1-2 bay leaves;
• 100 ml soy sauce.

Pour the sauce over the chopped pork. Chop the onion into thin rings and place in a bowl with meat. Next, add spices and mix everything thoroughly. Well, then we leave the pork to marinate. On the grill, the meat turns out incomparable.

Kiwi flavored blend

For a kilo of meat you will need:

• 1 PC. lemon;
• 1 PC. ripe kiwi;
• pepper;
• thyme (a couple of sprigs);
• salt.

Grind the peeled kiwi in a blender into a paste. Pepper the pork pieces and add some salt. Cut the citrus fruit in half and squeeze out the juice from ¼ of the lemon. And cut the rest of the lemon into slices and send to the meat. Next, we enrich the composition with kiwi pulp and thyme. Marinate for a minimum of 4 hours. Do not hold it longer, because the neck will turn into “porridge”.

How to make beer marinade correctly

For a kilo of pork, take half a liter of beer, pepper and salt. Use high-quality beer - take a “live” drink. It wonderfully softens and gives the kebab an original bready flavor. Fill the pieces with beer, salt and pepper them. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

• 2 pcs. onions;
• black pepper;
• 3 pcs. bay leaf;
• salt;
• 200 g mayonnaise;
• dried dill

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send there bay leaf, mayonnaise and dill. Mix everything thoroughly and leave the meat to absorb the flavor.

Cooking pork in mineral water

This is a fairly easy recipe to make. For 3 kg of neck take:

• 1 liter of mineral water;
• a kilo of onions;
• 2-3 tbsp. vegetable oil;
• salt;
• pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, season and crush with spices. Add onion, oil and fill everything with mineral water. And then we put it in the refrigerator. In 12 hours the meat will become very tender and soft.

Check out the option of marinating with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

• 100 g honey;
• a pinch of paprika;
• 500 g onions;
• pepper mixture;
• 50 ml olive oil;
• thyme;
• 4 tbsp. French mustard;
• 1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. Mix it all with mustard. Add pieces of pork to the aromatic mixture. Salt, pepper and sprinkle with thyme and paprika on top. Cut the onion (peel in advance) into rings and add to the meat. Mix everything well and put it in the refrigerator.

Tomato marinade for barbecue

For 1.5 kilos of tenderloin take:

• 2 tsp adjika;
• 2 large cloves of garlic;
• large lemon;
• 150 g tomato sauce;
• 2 tbsp. mayonnaise;
• 1.5 tsp. salt.

Squeeze the juice from a citrus fruit. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with vinegar and onions

Essentially, this is a classic version of a carbonate marinade. You can also marinate frozen meat in vinegar. The recipe is:

• 3 kg pork neck;
• 2 tbsp. 9% vinegar;
• 3 pcs. onion heads;
• 0.5 liters of mineral water;
• salt;
• pepper;
• basil;
• turmeric.

Pour the mineral water into a deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip pieces of pork into this mixture.

Option with balsamic vinegar

For 1.5 kilos of meat take:

• 60 ml balsamic vinegar;
• 2 garlic cloves;
• 1 tbsp. mustard;
• 4 tbsp. vegetable oil;
• 1 tsp each rosemary and oregano (take dried herbs);
• 1 tbsp. honey

Pass the peeled garlic through a garlic press. Then we mix this slurry with the rest of the mixture components. Dip the pieces into this aromatic mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

• 250 ml wine vinegar;
• 2 pcs. apples;
• 2 pcs. onions;
• 200 ml sour cream (fat content 10%);
• 100 g prunes;
• pepper;
• salt.

Rub the pieces with pepper and place in vinegar for 3 hours. Place the dishes with pork in the refrigerator or other cool place. Peel the apples and remove seeds, and then cut them into small cubes. Pour boiling water over the prunes and chop them too. Heat the sour cream to 40 degrees, add apples and prunes. Then simmer this aromatic mixture over the fire for a couple of minutes (don’t forget to stir).

Next, remove the sour cream marinade from the stove. Place pieces of meat into a warm mass (about 30 degrees) and marinate it. It turns out that the pieces get “from the ship to the ball” - from vinegar to sour cream :) Cut the peeled onion into rings (you will need to string it with the pork onto skewers). Salt the kebab while frying it.

Pork in lingonberry marinade

For 1.5 kg of neck take:

• 160-180 g frozen or fresh lingonberries;
• 2 tbsp. brown sugar;
• 3 tbsp. wine vinegar;
• 1 tbsp. orange zest;
• 120 ml water;
• pepper;
• 1 PC. onions;
• salt;
• 4 tbsp. vegetable oil.

If the berries are frozen, defrost them. Sort fresh ones and rinse thoroughly. Add the zest to the lingonberries and fill it all with water. Bring the mixture to a boil, then reduce the heat to low. Cook, stirring, until the berries are burst. Cover the pan with a lid while you cook the berries.

Then cool the “compote” to room temperature and mix it using a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. Mix everything thoroughly. Next, gradually add oil to the marinade and mix everything again. And then we immerse the pieces of pork in it.

Shish kebab in red wine

This aromatic mixture can be made with white wine. It all depends on your desire. The marinade recipe is as follows (for 2 kg of meat):

• 200 ml dry wine;
• 700 g onions;
• salt;
• Caucasian spices.

Pour wine into chopped onion rings. Add spices there and salt the mixture. And then we immerse the chopped pork into pieces into this aromatic mass.

Sweet and sour marinade

For 2 kg of tenderloin you need the following set of products:

• 4 tbsp. honey;
• 500 g sour juicy apples;
• 1 PC. onion;
• 300 ml dry white wine;
• 3 tbsp. vegetable oil;
• salt;
• pepper.

Grate the peeled and seeded apples on a coarse grater. Grind the onion into a paste. Mix salt + onion mass + pepper and rub the meat mixture with this mixture. Place the meat and apple mixture in layers in the container where you will marinate the shish kebab. Mix the wine with butter and honey, and pour this marinade over the pork. Next, we put everything in the refrigerator so that the kebab marinates there.

Marinate the neck in pomegranate juice

You will need:

• 2 kilos of pork;
• 700 ml pomegranate juice;
• 4 things. Luke;
• 30 g rosemary;
• salt;
• pepper + spices (your choice).

Chop the onion into large half rings and add it to the pieces of pork. Salt, pepper, add rosemary and spices. Afterwards, mix everything and pour pomegranate juice on top. Then we put it in the refrigerator to marinate.

Additional Tricks

It’s no secret that the most flavorful black pepper is the one that is taken as peas and crushed before use. Just don’t rush to put it in the mortar. First fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more flavorful, but also easier to crush.

Marinate the meat in a special container: made of glass or clay, or in an enamel container. Never use aluminum. It may interact with the components of the marinade. As a result, at best, the taste of the kebab will deteriorate, and at worst, a toxic residue will appear.

Want to enhance the flavor of your barbecue? To do this, sprinkle the coals with fine wood shavings a few minutes before the end of frying. If you like a citrus flavor, add orange zest instead of shavings to the coals.

Among so many recipes, you will certainly find the option that will allow you to cook a shish kebab masterpiece. Don't be greedy - share the link to the article with your friends. They will then treat you to kebabs prepared according to these recipes. And I wish you an unforgettable picnic holiday and say: see you again.

Marinating shish kebab is an art; the most important dish at a picnic depends on creativity and intuition. We have collected the best recipes for you. To choose the recipe you need, think about the tastes of your friends, about the taste characteristics of the finished meat - and you will decide how to marinate meat for barbecue.

Some of the most common questions about preparing meat for barbecue

1. How to properly cut meat for pork kebab?

It is advisable to cut into medium or large pieces. The length of the piece is from 5 to 9 cm. The width-thickness is 3-6 cm. If the pieces are too small, the meat will cook faster, but the kebab will be drier.

2. How long should I marinate pork kebab?

Pork barbecue meat can be marinated from several hours to a day. If time is short, then use recipe No. 1, and choose especially soft and tender meat.

3. When to salt meat for barbecue?

Experts' opinions were divided. Some recommend salt already at the marinating stage, while others say that salt should be added only before directly frying the kebab.

Our opinion: if the pieces of meat for barbecue are small, then you can add salt before frying. However, if the shish kebab pieces are classic (large), then you should add salt during marinating. Important: the taste of marinated kebab should be slightly under-salted - with prolonged marinating, the taste of salt will intensify.

Recipe 1. Soft and juicy kebab.

• Meat - 3 kg (for 6-8 people)
• Onion - 0.7 kg
• mayonnaise - 100 g
• pepper
• spices (for pork)

Wash the meat. Cut the meat into pieces 6-8 cm long and 5-6 cm thick (than larger pieces, the juicier the kebab).

Cut half the onion into large rings. Grate the remaining onion onto a fine grater or grind it in a blender (to a paste).

Salt and pepper the chopped meat and sprinkle with spices. Place in a container for marinating. We season each layer of meat well with onion gruel, and also line it with a layer of onion rings. Lubricate with mayonnaise.

The meat should marinate in the refrigerator. Time to marinate meat for barbecue about a day.

Onion gruel is the main thing the secret of this kebab recipe- the meat comes out very soft and juicy.

Recipe No. 2. Acetic

• 2 kg pork neck
• 1 kg onions
• 1.5 liters of water
• 3 tbsp. l. vinegar
• 2 tbsp. l. salt
• 2 tbsp. l. Sahara
• ground black pepper (you can use a mixture of “4 peppers”)

Wash and cut the meat. Cut the onion into thick rings. Place meat (pepper) and onion in layers in a pan alternately. Fill with marinade: water, salt, vinegar, sugar. Place in the refrigerator overnight.

In nature, we place the meat mixed with onions on skewers and fry over medium-hot coals until cooked. Finally, sprinkle with sweet or semi-sweet red wine.

Recipe No. 3. Nutmeg-lemon kebab.

• Meat - 2 kg
• Onion - 0.7 kg
• Lemon - 1 pc.
• grated nutmeg
• salt pepper
• water - about 0.5 liters (amount to cover the meat)

Cut the meat. Cut the onion into 0.5 cm rings. Cut the lemon into slices, squeeze 1.4 cm into the water and throw in this part of the lemon as well.

Place the meat in a marinating container and top it with onion and lemon. Fill with water so that the water covers the meat.

Recipe No. 4. Shish kebab in white wine.

• pork—2 kg.
• bulb onions—5-7 pcs.
• ground black pepper-1 tsp
• salt- taste
• dry white wine—1 glass

Cut the meat from the kidney part of the back or hind leg (you can take young pork or lamb) into equal pieces of medium size, put in a bowl, add salt, add ground black pepper and mix well.

Cut into rings onion and, adding dry white wine, mix again, pressing down the meat. Cover the dish with a lid and place in a cool place for 4 hours. Thread pieces of meat onto skewers and fry over hot coals without flame, turning them all the time. Determine the degree of readiness using a cut (the main thing is not to overdry).

Recipe No. 5. The kebab is spicy.

• Meat - 3 kg
• Red wine - 1 tbsp
• onion - 0.7 kg
• greens (dill, parsley) - 5-6 sprigs.

To get tender, juicy meat, you need to marinate the meat in (dry, semi-dry) red wine, add onion rings, spices (to your taste), chopped herbs and marinate in the refrigerator overnight. Half an hour before threading the kebab onto a skewer, add 50 grams of vodka to the bowl with meat. Vodka will loosen the meat, and the frying time will be reduced and, as a result, it will be tender, juicy and without burning. But firewood is also important. They should be very dry and slightly hollow inside (for example, acacia, apricot).

If you make kebab (steak) without marinade, only with spices, then the meat must be rubbed with spices, do not salt (salt is hard meat), and pour a little sunflower oil over it and put it in the refrigerator overnight. Add salt when frying.

Recipe No. 6. Shish kebab with pomegranate juice

• pork-2.5 kg.
• dry red wine-1/2 cup
• pomegranate juice-1/2 cup
• bulb onions—8 pcs.
• lemon-1 PC.
• khmeli-suneli-1 tsp
• black pepper- taste
• olive oil-3 tbsp
• salt- taste

Cut the pork (neck) into large (5 by 5 cm) cubes into a saucepan. Cut the onions into rings and use your hands to mash the meat with onions, black pepper, salt and hop-suneli seasoning. Mix wine, lemon juice, pomegranate juice and pour into the meat, mix gently without pressing, and then carefully add olive oil. Leave for a day in a cool place. Cook on the grill for 10-15 minutes, periodically turning the skewers around their axis and pouring the marinade.

Delicious meat and good weather!

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

How to choose meat for barbecue?

Which cut of pork is best? Right choice meat is half the success in cooking barbecue. A product that has been frozen or improperly stored 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. Recommendations for choosing a product for a classic pork kebab:

1. Don't buy frozen meat. Chilled pork is ideal for this dish. It is permissible to use a frozen product, but only if it has been frozen once, although taste qualities the kebab will still be inferior to a dish made from chilled meat.
2. To tell the difference between chilled and frozen pork, press down on top with your finger. If the product is fresh, the surface will quickly recover. Thawed pork will have visible bloody liquid, the consistency of such meat will be loose, uneven, and the color will be brighter.
3. Do not take meat if the smell or appearance bothers you. Smell the pork and see if there is any blood oozing - this is a bad sign. Moisture on the surface of the meat indicates the presence of harmful substances or improper storage. If the product is gray, dark color, then the animal was old - the kebab will turn out tough. Good meat has a dry appearance, a uniform shade over the entire surface, and a slight shine.
4. Choose cuts without excess fat and veins - this will complicate the process of preparing the pork for cooking. Some sellers hide fatty pieces by wrapping them inside, so carefully inspect the product from all sides.
5. The most important thing is to buy the right cut of pork. Ideally suited for soft and juicy shish kebab is meat from the neck (neck carbonate), located along the pig's spine. Also, an excellent dish will be made from tenderloin, ribs, and brisket. Pork ham is also suitable for barbecue, but it is important not to dry it out. The back meat and the tenderloin from the shoulder blades have a lot of veins, but if they are properly cleaned and marinated, the kebab will turn out tender.

Once the meat has been selected, you need to marinate it. The most delicious marinade for pork shish kebab, so that the meat is soft and tender, is prepared using various ingredients. Below are the popular ones step by step recipes with a photo of a marinated barbecue product.

How to marinate pork kebab with lemon

Lemon juice is an excellent marinade dressing that can replace vinegar and oil. Lemons will ensure the juiciness of the meat and give it an interesting flavor.

You will need:

• 4 lemons;
• 4 tbsp. spoons 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 salt and spices.
2. Clean the meat from veins and excess fat. Divide into portions. Place pork on top of onions. Place another layer of onion on it. Lay out the layers one by one until these ingredients run out. Don't forget to sprinkle the layers with spices.
3. Wash the lemon and cut it. Squeeze out the juice.
4. Pour ingredients into containers.
5. Cover the edges of the dish with cling film and hide in the refrigerator for six hours. Mix the ingredients 2 times.
6. Once the pork has been marinated, it is ready to cook: place the pieces on skewers and cook over smoldering coals until cooked through, turning occasionally and sprinkling with wine or water. Readiness is determined by the cut: a clear liquid should ooze from the meat.

Classic kebab marinated in vinegar

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

You will need:

• 1 kilogram and 200 grams of pork;
• 2 teaspoons granulated sugar;
• 4 tablespoons vinegar;
• salt, pepper, other seasonings;
• 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 it 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 of a different concentration, follow the instructions on the package to dilute to food consistency.
5. Pour the resulting liquid over the pieces and stir.
6. Cover the kebab in the marinade with cling film and leave at room temperature for 60 minutes. Then place in the refrigerator overnight.
7. Place the pieces of meat on skewers. Cook over coals, turning the pork occasionally. Pour water, wine or beer over it to make the dish juicy.

Pork shish kebab in marinade with mayonnaise

Mayonnaise is not only a delicious salad dressing and appetizing sauce, but also an excellent marinade component for barbecue. The product prevents the meat from drying out during baking, making it juicy and appetizing.

You will need:

• 5 onions;
• 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, don't forget to add salt. Mix the pieces thoroughly so that the seasonings are evenly distributed. Leave for a quarter of an hour.
3. Season the ingredients with mayonnaise. Stir until the sauce coats all parts of the pork evenly.
4. Cut the onion into rings, make them wide, so that you can fry them together with the meat. Mix some of the vegetable well in a container with the rest of the ingredients, and place some on top for baking.
5. Marinate like this: 60 minutes at room temperature and overnight in the refrigerator. If you are cooking in a few hours, leave the meat in the room for 180 minutes.
6. Bake the kebab, alternating pieces of pork with onion rings.

Tomato sauce for barbecue

What is the most delicious barbecue sauce? Many people agree that this satsebeli is a classic option for a Caucasian dish.

You will need:

• 2 bunches of cilantro;
• 200 ml 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 finely chop the cilantro, place in a convenient deep container.
2. Crush the garlic and add to the cilantro. Mix with adjika, hops-suneli, vinegar, pepper.
3. Grind it all together 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 real Caucasian kebab!

Marinate pork shish kebab in wine

Thanks to wine, your dish will have a beautiful color and a pleasant tart taste. 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 dry red wine;
• seasonings

Preparation:

1. Cut the pork neck into pieces.
2. Separately salt each cut part, place in a deep container, mix and leave for a quarter of an hour.
3. Chop half the onion thoroughly, add to the bowl with the meat and stir. Gradually pour in the wine, stirring the ingredients.
4. Cut the remaining onions into rings and place on top.
5. Leave for 60 minutes at room temperature under closed lid, then place in the refrigerator overnight.
6. Cook on skewers, turning the pork neck occasionally.

Pork kebab recipe with kefir

Kefir gives the finished dish a delicate color and 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 and place in a deep bowl.
2. Using a coarse grater, grate part of the onion (about half), add seasonings, and place in a container with the main ingredient.
3. Gradually pour in kefir, stirring the pieces, add granulated sugar.
4. Place the remaining sliced ​​onion on top.
5. Roast on skewers over smoldering coals until cooked through.

How to marinate pork kebab in mineral water

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

You will need:

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

Preparation:

1. Cut the pork into large pieces. Place in a deep container.
2. Chop the onion, add to the pork and stir.
3. Pepper, add cilantro seeds, salt, tomatoes and paprika. Stir and remember to let the onion release its juice.
4. Fill in mineral water ingredients - marinade is ready. The meat will be marinated in mineral water and in its own juice.
5. Cover the dish with a lid and place it in the refrigerator overnight.
6. Cook the shish kebab in the mineral marinade on the grill until done, turning the skewers.

Pork kebab soaked in beer

How to soak pork kebab so that it turns out juicy and tender? Beer marinade will help with this. When grilled over coals, pork pieces will not dry out and will also acquire an unusual and appetizing aroma.

You will need:

• 1.5 kg 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. Pepper, salt, and stir to evenly distribute the seasonings.
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 smoldering coals using skewers until cooked through.

Secrets of cooking shish kebab

The subtleties of cooking barbecue will help make the dish truly tasty and delight your friends and family. If you know simple secrets By creating this dish, the risk of getting a hard, overdried kebab disappears. Subtleties of preparing delicious meat:

1. The distance from the kebab to the coals should be no less than 15 centimeters.
2. The marinade along with the pork neck should be kept in glass, clay, or enamel containers. This eliminates the reaction of the metal with the food, as is the case with aluminum bowls.
3. Baste the meat pieces during cooking 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 - along the edges. To ensure they bake well, alternate with onion rings or other vegetables.
5. Place the 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 about sauces. Satsebeli, mustard, and ketchup will perfectly complement the food.
8. Watch the video experienced chefs who will share their secrets of cooking meat.

Calorie content of a dish per 100 grams

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

Shish kebab is a dish loved by many. The barbecue season usually begins in May; according to statistics, every tenth Russian goes out into nature for the May holidays. What would an outdoor holiday be without barbecue? And here the questions begin: how to marinate meat so that the kebab turns out soft, juicy, and aromatic? In this article you will find the 5 best marinade recipes for pork kebab.

Which recipe to choose is a matter of personal taste. There are debates and debates about the barbecue marinade. There isn't just one the right recipe because everyone has different tastes. And deciding what is best can only be done experimentally. Write in the comments how you marinate the kebab, let’s see which marinade gets the most votes!

Well, now let's start cooking!

Tips and secrets for cooking barbecue

For pork shish kebab, it is better to use the neck. This meat is quite fatty, the kebab will turn out very tasty. Also pay attention to the freshness of the meat, do not take frozen meat.

Cut the kebab meat into small pieces so that it is convenient to eat the kebab later. Pieces that are too large will take a long time to cook, they will burn on the outside and remain raw on the inside. Pieces that are too small will dry out.

Many barbecue makers claim that meat should not be salted during marinating. This is because salt draws the juices out of the meat, making it dry and tough. They say that meat should be salted either directly during frying or at the end of the marinating process. Others, on the contrary, argue that you can salt the meat during marinating to make it tasty. It’s up to you to decide what to do. Here everything depends on personal preferences.

You need to fry the meat when it is at room temperature. Do not start frying meat that has just been taken out of the refrigerator (if it has been marinated for a long time), let it warm up a little.

You need to grill shish kebab on already burnt “gray” coals. You need to string the pieces onto the skewer one to one, so that there are no gaps. But do not press them too tightly. If there is a piece of fat hanging off a piece of meat, trim it off to prevent it from burning.

As the meat begins to brown, fat drips into the coals, causing the flames to flare up. To put out a fire quickly and easily, sprinkle a little salt on the coals where they lit. The salt will instantly absorb the fat, and you won’t have to turn on the fire (we often pour wine, water, or vinegar over the meat when cooking, but you can do without it).

Turn the kebab over when you hear it sizzle. It is better to turn over more often than to allow it to burn.

Marinade for pork shish kebab with ayran (carbonated tan) and onions

This marinade can be called one of the most delicious. The meat according to this recipe turns out very tender and aromatic. Ayran is good because it is both a milk drink, sour, and carbonated. All these properties have a very good effect on meat. It only takes 2 hours for the meat to marinate in ayran, after which it can be fried.

For this marinade you will need:

• pork (preferably neck) - 2 kg
• onion - 1.5 kg
• ayran - 1.5 l
• pepper mixture - 3 pinches
• salt - to taste
• any spices - to taste (you can take a barbecue mixture or cumin, or coriander)

How to marinate pork in ayran.

Peel the onion and cut into half rings. Salt the onion and crush it well with your hands so that the onion releases its juice. Onion juice is a very important component in pork marinade; it gives the meat the desired flavor and tenderness. You can even marinate meat without the onion itself, but only with squeezed onion juice. In the next marinade recipe I will write how to do this.

Cut the meat into portions and add to the well-mashed onion. Mix the meat and onions well with your hands. Give the meat a massage, remember it, so it will better absorb the marinade.

Now pour ayran over the meat and onions and leave it to marinate for a couple of hours. You can leave it overnight, just put it in the refrigerator. We will add pepper and other spices later, before frying, because spices without oil will still not reveal their aroma.

Before skewering the kebab, remove the meat from the marinade. Remove the onion from the pieces; there is no need to fry it, because it will burn anyway. Place the meat in a separate container, add a mixture of peppers and cumin (or other spices as desired). Stir and thread onto skewers.

Fry the shish kebab until done. Serve kebab with your favorite sauce. Bon appetit!

Onion marinade for pork skewers

Onion juice is an excellent marinade for pork. When marinating meat for barbecue, you can do without vinegar and other acids, and use only a lot of onions. At the same time, the meat will be tasty and aromatic. Vegetable oil is always used as a conductor for spices, so that they better reveal their spicy bouquet and soak the meat well. Mustard - natural way further soften the meat.

Ingredients for marinade with onion and mustard.

• pork pulp - 1500 gr.
• onions - 1 kg
• black peppercorns - 15 pcs.
• vegetable oil - 1 tbsp.
• mustard powder - 1 tbsp.
• bay leaf - 2-3 pcs.
• salt - 1.5 tsp.

Preparation.

Peel and chop the onion in a way convenient for you: grate, chop in a blender or pass through a meat grinder. Now you need to squeeze the juice out of this onion pulp. Use a sieve to squeeze out the juice from the onion.

Cut the meat into small pieces (about 40-50 grams), place in a bowl in which you will marinate it. Add 1 tbsp. dry mustard, mix with your hands, massaging the meat. Grind the peppercorns in a mortar or mill and add to the meat. Break the bay leaf and send it there. Mix everything well with your hands. Pour 1 tbsp. vegetable oil and salt the meat, stir.

Pour the onion juice over the meat, stir and leave to marinate at room temperature for 2 hours. If you are grilling the kebab the next day, cover the container and place it in the refrigerator.

The marinade is ready. Your kebabs will definitely turn out very tasty if you cook according to this recipe!

Marinade for pork shish kebab with kiwi

Kiwi - very healthy fruit, which contains natural acid in sufficient quantities. For marinating meat, it is better to use such an acid than artificial vinegar. But it is important to know that when marinating kebab with kiwi marinade, you should not leave the meat overnight. Kiwi greatly softens the fibers of meat, so 30 minutes - 2 hours of marinating is enough - and you can fry.

This marinade is quick and tasty, the kebabs turn out juicy. It is very suitable if your meat is not very fatty, or you doubt its quality, or you need to marinate the meat quickly.

Choose kiwi that is as ripe and soft as possible so that it releases juice well.

Ingredients:

• pork - 2 kg
• kiwi - 1 pc. (100 gr.)
• onion - 0.5 kg
• pepper, salt, spices - to taste

Preparation.

Cut the meat into pieces. Salt and pepper it. It's good to use a mixture of peppers. Mix everything with your hands, not forgetting to mash the meat.

Peel the onion and grind it into a paste in a blender. Add onion pulp to the meat. The onion is finely chopped so that the meat has better contact with it and is well saturated with its juice. If you wish, you can cut the onion into half rings and mash it with salt (as in the first marinade recipe) or squeeze the juice out of the onion and use only the juice (as in the second recipe).

Mix the meat and onions with your hands.

Peel the kiwi and use your hands to crush it into the meat. Mix everything together again and leave to marinate for 1-2 hours.

Place the meat on skewers and fry. Bon appetit!

Marinade for pork shish kebab with kefir

Many people like marinade with kefir the most. But this is a matter of taste. Try marinating pork this way, perhaps you too will become a fan of marinade with kefir. To prepare this marinade you will need:

• pork - 2.5 kg
• onions - 1 kg
• low-fat kefir - 1-1.5 l
• ground black pepper - to taste
• ground bay leaf - to taste
• salt - to taste

Preparation.

Rinse the meat well, remove films and excess fat. Cut the meat into portions. Peel the onion and cut into medium cubes. Use your hands to crush the onion well to release its juice.

At this stage, we do not salt the meat, but only add spices to it. First, add black pepper to the meat and mix well with your hands. There should be enough pepper so that the pepper is visible on each piece after mixing. Also put the pepper in the onion and stir it. The bay leaf is placed next, also separately in the meat, separately in the onion. Also mix everything well with your hands and mash it.

Now combine the onion and meat in one container.

Pour kefir over the meat, mix everything well. Leave the meat to marinate at room temperature for 2-3 hours. Or refrigerate overnight.

Have you forgotten that we didn't salt the meat from the very beginning? The meat will need to be salted approximately 40-60 minutes before frying. Salt the meat, stir and you can start lighting the fire.

Place the meat on the skewers and start frying it. During frying, you can lubricate the meat with kefir marinade.

Marinade for pork shish kebab with vinegar and onion

There is a lot of controversy about this marinade among all barbecue lovers. Some say that vinegar is best marinade, others write that under no circumstances should you marinate in vinegar. In any case, vinegar is a Soviet classic, a taste of childhood. If you want to make shish kebab with vinegar, it is better not to marinate for a long time so that the meat does not become tough. A couple of hours will be enough for the meat to marinate. But, if there is no other way, leave the meat to marinate overnight.

Ingredients for the vinegar marinade:

• pork - 1.5 kg
• onions - 700 gr.
• table vinegar (9%) - 50 ml
• salt - 1.5 tsp.
• black pepper - 1 tsp.

Preparation.

We cut the meat into the necessary pieces. Peel the onion and cut into rings.

Now you need to take a container in which you will marinate the meat. It is advisable that it be plastic or glassware. Place in this container in layers: meat, onion, a little vinegar, salt, pepper and again everything in the same sequence. Cover the meat with a plate and place a press (water bottle). Leave at room temperature for 1 hour. Then put the meat in the refrigerator.

All that remains is to fry the kebab and enjoy its taste!

I think that from these 5 options you will definitely choose your favorite and best marinade for pork kebab. I look forward to your comments, see you in the next article!