Shashlik- This is a very ancient dish with interesting story. In the distant past, warriors took pieces of meat with them on long campaigns. To prevent the meat from spoiling, they threw it into a leather bag with wine, and during a halt they fried it on bayonets or spears (by the way, a common version of the origin of the name of the dish “shish kebab” says that it was formed from the Turkic “shish” - bayonet).
Perhaps it was from that time that the tradition of marinating meat began. However, some lovers of fried meat claim that real shish kebab is not marinated, but is only sprinkled with various spices after frying. Indeed, you can do without marinade, but only if the meat is very fresh and proven (homemade).
Marinade- a mixture of acid (vinegar, natural juices, wine), vegetable oil, salt and seasonings, in which raw meat, poultry, and fish are soaked (marinated) before cooking to give them a soft texture and aroma. If you like Chinese cuisine, try marinating meat in a mixture of soy sauce, dry wine, garlic, ginger, pepper and honey.
The meat can be grilled, lightly brushed with oil and seasoned with salt and pepper. But it will become juicier if you place it in the marinade for an hour or overnight.
Marinade recipes:
- Basic marinade: vegetable oil, vinegar, chopped herbs, Dijon mustard.
- Sour milk marinade: yogurt, garlic, turmeric, cloves, cardamom and cinnamon.
- Spicy marinade: yogurt, cayenne pepper, lime or lemon juice.
- Soy marinade: soy sauce, garlic and Chinese five-spice mixture.
- Lemon marinade: lemon juice, lemon zest, olive oil, fresh mint and oregano. Lemon juice is an excellent alternative to vinegar; you can marinate even fairly tough meat in it.
- Russian marinade: As a base for the marinade, you can use regular kvass in combination with onions and honey.
The best shish kebab recipe, how to cook shish kebab.
From the products we will need:
- 2 kg. pork neck
- 2 tbsp. spoons of mustard
- 4 tbsp. spoons of mayonnaise
- freshly ground black pepper
- 4-5 bulbs
- 1 lemon
- Bay leaf
- khmeli-suneli
Now everything is simple, 6-8 hours before preparing the kebab, the meat should be marinated. To do this, cut the pork neck into portions and begin to place them in layers in a container where our kebab will be marinated. Between the layers of meat, it should definitely be seasoned with freshly ground black pepper, suneli hops, add mayonnaise, mustard, bay leaf and place a layer of onion cut into rings. Pour the juice of 1 lemon over all layers. Leave in this state for one hour, then stir and put in a cool place for 5-7 hours, let it marinate.
Before lighting a fire, the meat should be salted. That's basically it. Cook over burning coals for 15 minutes.
Happy kebab eating!
Chicken kebab recipe
Chicken kebab is deservedly popular among amateur cooks - it marinates and bakes very quickly, and chicken kebab with lemon, lime and honey has a very delicate, subtle taste. We recommend you try it - you will like it!
Ingredients:
- Lime juice - ½ cup
- Lemon juice - ½ cup
- Honey - ½ cup
- Garlic - 1 clove
- Chicken fillet- , cut into 2.5 cm pieces - 0.5 kg
- Sweet pepper, cut into 2.5 cm pieces - 1 pc. different colors(red, yellow, green)
Appetizing pieces chicken meat marinate for only half an hour. And to your pleasure - beautiful, fragrant, hot kebabs in the fresh, frosty air...
Mix lemon, lime juice, honey and minced garlic in a bowl. Pour 1 ¼ cups of mixture into plastic bag, add chicken. Seal the bag, stir the contents and leave in the refrigerator for at least 30 minutes. Close the container with the remaining marinade and also place it in the refrigerator.
Grease the grill grate with oil. Remove chicken from marinade. Thread chicken and peppers alternately onto metal or pre-soaked wooden skewers. Fry chicken kebab on a closed grill, with average temperature, 8-10 minutes, periodically turning over and brushing with marinade.
Cooking tips. How to marinate shashlik correctly
- Marinades are prepared in glass, plastic or ceramic containers, but not in aluminum, since the acid, corroding the metal, gives the food an unpleasant taste.
- Products covered in marinade should be kept in the refrigerator.
- The more meat you have and the larger the pieces, the longer it takes to marinate.
- To better soak the product in the marinade, pierce it with a fork in several places.
- To soften tough pieces of meat, add sliced pineapple, kiwi, papaya to the marinade - these fruits have the ability to soften protein, but in this case you need to marinate the meat for no longer than two hours.
- Fresh fish and seafood should not be marinated for more than 45 minutes. It is better not to use acid for pickling.
- To prevent the meat from becoming tough, control the amount of “sour” ingredients in the marinade - there should not be too much vinegar, wine, juice. Acid and vegetable oil added to the marinade in equal quantities.
- Ordinary table vinegar It’s better to replace it with wine or fruit. In addition, lemon or pomegranate juice, as well as kefir, sour milk, wine and even champagne, can be an excellent replacement for vinegar.
- For outdoor marinating, you can mix all the ingredients in plastic bag, releasing the air from it.
- To make the meat soft, you can add sparkling mineral water to the marinade.
Marinade for pork shish kebab
Ingredients:
- vinegar - 1 glass
- water - 1 glass
- onions - 3-4 pcs.
- salt - 1 teaspoon
- bay leaf - 1 pc.
- sugar - 0.5 teaspoon
- ground pepper - to taste
- peppercorns - to taste
Marinade for pork kebab is no less important than good meat. Various recipes They use a variety of marinades for pork - here you can find kefir, mayonnaise and wine. Below is the simplest and quick recipe marinade for pork kebab with vinegar. A marinade for shish kebab with vinegar and onions is also known.
Peel the onion and chop into half rings. Mix the meat, cut into pieces, with onion, pepper and bay leaf. Dissolve salt and sugar in water, add vinegar and pour over meat. In addition, marinade for shish kebab is often prepared with mayonnaise. Simply cut the meat into small pieces and pour this classic sauce over it.
Shish kebab is considered a dish for a professional. In our country, pork shish kebab is most often performed. The sauce, the marinade, and even more so the process of marinating meat seems almost like magic to many. In fact, you can cook shish kebab just as well as a professional kebab maker! Of course, if you know some recipes and secrets.
The basic rules for marinating meat are the same for any dish. In our article, we will talk about the intricacies of marinating, using the example of preparing shish kebab, of course.
And the first thing we need is meat! Actually from which we will prepare our most delicious dish.
On the site you will find:
Step 1. Select and prepare pork meat for barbecue
Shish kebab can be made from any meat, not just pork. Although in our country it is most often used, it is more popular. And in terms of price and quality, it’s perfect. Why? Because in the pork itself, the proportion of meat and fat seems to be specially balanced by nature for cooking over coals. Pork kebab is the most flavorful, soft and juicy.
It is better to use pork neck for barbecue, because it is preferable to use soft meat. You should not take fresh meat from a freshly slaughtered animal. Frozen meat is not suitable for ideal shish kebab. The best option- This is chilled, aged meat. For barbecue, therefore, it is best to take meat from farmers at the market or in private small shops.
And I want to note that kebabs made from lamb, veal and beef are no less wonderful.
Step 2. Prepare the pieces of meat as they should be so that the kebab does not burn and become dry
First, the pork is cut into oblong pieces. Not in cubes, as is often done, but in rectangles. And what is this for? Elongated pieces of meat, placed lengthwise on a skewer, are held on the skewer (or wooden skewers, if frying is not on charcoal, but in a home oven) stable, do not hang down, do not turn, and are fried very evenly without burning.
The most delicious marinade for pork kebab to make the meat soft and juicy
The well-known stereotype that prescribes adding vinegar or other acid to the marinade is incorrect. Acid softens the meat, but makes it lose a lot of juice, and besides, not everyone will like it by itself. Perhaps the reason for the appearance of this method was times of shortage, when pieces of meat in stores were hard and rough.
We marinate correctly (tested method, proven marinade):
It is much better to add mustard to the marinade. To taste, of course, but the main task of mustard here is not to add bitterness to the dish, but rather to help soften the pork. Unlike vinegar, mustard gently softens meat fibers without damaging them and retains juice in the meat.
For pickling, of course, you need onions. In general, it’s hard to imagine meat without onions. You can cut the onion into rings or small cubes, but it will be even tastier if you chop it in a blender. After that, mix the pork kebab with onion puree with your hands or, as chefs say, massage the meat with it. Of course, you can mix the meat in a regular plastic bag by tying it and shaking it a little. In this case, everything happens quickly, and your hands remain clean, but this method is still inferior to the first.
Next, pour a little vegetable oil into the bowl with the kebab. It is necessary not to increase the level of fat content, but to conduct the aromas in the kebab between its ingredients. Vegetable oil is an organic solvent, which means it evenly distributes flavors and aromas. And this applies not only to barbecue.
The oil helps distribute the flavors throughout. Remember sauteing! Vegetables are sautéed not for fried crust, but precisely to distribute their flavor tones in the oil.
Of course, our kebab should have bay leaf and black pepper as spices. The bay leaf can be immediately tossed into the meat, which is already aromatic from the onion and oiled.
But black pepper has its own secret! It is clear that it is better to leave the ground pepper aside and crush the peas right before use, but the trick is different: before crushing the pepper needs to be fried in a dry frying pan. Characteristic sign readiness - leveling its wrinkled surface. After this, the pepper will become incredibly aromatic and fragile, making it easy to crush.
Pepper and bay leaf will be enough to make the dish very tasty. But there is another spice that goes extremely well with pork. This is star anise (or star anise). A spice used in ancient China, gives the dish a refined anise aroma. One crushed star anise is enough for one kilogram of kebab.
The marinade is ready! The meat is already tasty, but it’s better to let it soak for at least 2 hours.
How to quickly marinate meat on pork skewers for a picnic
Sometimes you can hear that meat needs to be marinated all night, and in a whole set of many spices. Forget about it. In the Caucasus, only salt, pepper and onion are added to the meat, and it is marinated for only 15 minutes.
Why do you need a marinade at all? Not much to improve the taste good meat, and also soften it if it is hard. We chose fresh meat, so it only needs a hint of spices, nothing more.
Cut the meat, sprinkle with pepper and salt, add chopped onions and stir so that the spices seem to envelop the meat. Then pour mineral water over the meat, squeeze in ripe lemon, kiwi, or some other sour fruit, and maybe a glass of kefir (never vinegar!), mix again. After 15 minutes, your kebab is ready to fry.
Overcook the meat in the marinade - it will become flabby and crumbly, like pate.
Note! In all marinating recipes, we salt our kebab only at the end, because this is the only way the meat will retain its juiciness and amazing taste!
How to properly fry pork shish kebab on the grill
By the time the meat is ready, the fire should already be burned out. Meat is fried not on fire, but on coals! A fire under a barbecue is a completely unnecessary phenomenon. Experienced barbecue makers keep wood chips in a bucket of water, which they spread over the coals before cooking - this way the fire is not knocked out of the coal, and in addition, the meat acquires a smoky aroma.
When the meat turns pale, the wood chips may already dry out and flare up. By this time, be prepared to turn the kebab frequently so that it browns evenly without burning.
You may have thought that barbecue coals should be something special. Here, you don’t need any tricks - you can use coal, which is sold specifically for such purposes in supermarkets and hardware stores. But forget about lighter fluid - otherwise the kebab may take over the gasoline taste. Can't light the coals? Collect dry twigs and wood chips and place them on the coals. Pour in regular vegetable oil - it burns beautifully.
Fry shish kebab in a frying pan at home, step-by-step recipe with photos
This kebab recipe is prepared very quickly. And although it is inferior in taste to a dish cooked with the right marinade and over coals, shashlik in a frying pan will warm up your mood so that you finally get ready and go out into the countryside with the whole family and cook a real shish kebab on the grill.
Ingredients for frying pan shish kebab:
- Eight hundred grams of pork;
- 160-200 g. onions;
- juice of one orange or lemon;
- salt, parsley, pepper.
Cut the meat into small pieces of 4 - 6 cm, pour over lemon juice.
Place everything in a frying pan with heated lard; if you don’t have that, just add sunflower oil.
Pepper, salt and fry over low heat until crispy.
It is advisable to cut the onion into rings and place it in such a way that the meat is completely covered.
Continue frying for another 5-10 minutes. After this, pour freshly prepared orange juice over the meat, let it all sit for a couple more minutes and then remove from the heat.
Serve this wonderful kebab, sprinkled with parsley in advance, with orange or lemon slices.
Shish kebab in the oven on skewers video recipe
In the oven, the kebab will turn out very similar to a barbecue one. This recipe very close to natural kebab.
We eat barbecue at home or outdoors
There is no need to eat pork kebab directly from the coals or from the stove. He needs to stand and mature. In the meantime, better bring the sauce. Store-bought ketchup for such a kebab is bad form. It’s better to finely chop the tomatoes, add sweet Yalta onions, your favorite spices, herbs and salt - here’s a great recipe! If it's not the season for tomatoes yet, a can of home-grown tomatoes will help you out. own juice. Beat them with a blender, adding seasonings.
It is customary to serve red wine with barbecue, but if you are planning a non-alcoholic party, cranberry juice, kvass or homemade lemonade would be an excellent drink.
Spring! Time to go out into nature and barbecue. This is cool! Take my recipes into service, you won’t regret it. If you have your own, then share them in the comments. It will be nice to learn from the experience of experienced barbecue makers and try something new, a different pork barbecue.
Good luck and all the best!
Cooking barbecue has long been a spring-summer tradition. Not a single trip to nature, to the countryside, or out of town is complete without this signature dish. Juicy and delicious pieces meat cooked in the fresh air - what could be better on weekends or holidays?
One of the secrets to preparing the perfect kebab lies in the ability to properly marinate the prepared meat. The marinating process, as a rule, is long, but what to do if you don’t have much time, and you are planning a spontaneous trip to barbecue? There is a solution: this article contains the best methods, tips and tricks for preparing a quick marinade for pork shish kebab.
Revealing the secrets of quick marinating pork
Many kebab lovers are sure that pork needs to be marinated for as long as possible, and the speed of this process will not have the best effect on the quality of the dish. This is wrong. Soaking meat for a long time (a day or even more) leads to the release of all the juices from the pork, which negatively affects its taste and juiciness.
Here are the main secrets with which you can marinate pork in a matter of hours:
- Pork at room temperature will marinate in just one hour, completely absorbing the aromatic sauce. Meat should not be frozen or refrigerated. It is necessary that it thaws completely, in this case the pork will be saturated with seasonings and spices faster. The marinating time for chilled meat doubles, and for frozen meat quadruples.
- It is advisable to use “young” pork. This meat itself is softer and more tender, so it marinates much faster.
- The pork meat should be cut across the grain. This way it will marinate faster and fry better, it will be soft and tasty. Special attention It is worth paying attention to ensure that there is a fat layer in each piece.
- An acidic marinade has a much faster effect on pork meat. Therefore, as ingredients you should choose products containing acid: fermented milk, lemon juice, dry wine.
The secret to a perfect kebab is the right meat
The best ways to quickly marinate pork
So, the top best ways to quickly marinate meat for a tasty and aromatic pork kebab.
Mineral water
One caveat: the mineral water must be highly carbonated. Otherwise, it can be water of absolutely any brand and composition (even medicinal and medicinal).
Additional ingredients: spices, onions, meat seasoning.
The amount of water directly depends on the amount of meat: it must be completely covered with water. The poured pork with the addition of spices and chopped onion rings needs to be crushed a little with your hands and left in the container for about an hour or two. This time is enough for it to soak minerals, and carbon dioxide effectively acted on the fibers, making them softer. The result is a soft, incredibly tasty dish.
If the marinade contains onions, it is recommended to add as much of it as possible.
Onion juice
Perhaps one of the most accessible and simple ways marinate meat for barbecue. Onion juice perfectly softens and flavors pork without drying it out or destroying the structure of the meat fibers.
Additional ingredients: bay leaf, a pinch of ground black pepper, a tablespoon of salt and vegetable oil.
Grind the onion to a paste. Mix with pieces of meat, pepper, add 2-3 bay leaves, pour in vegetable oil. Stir and put in a cool place for two hours. Add salt before cooking.
Kefir
This is quite common and easy way preparing pork for frying. Kefir gives meat unique tenderness and excellent taste. It's better to choose milk product high degree of fat content.
Additional ingredients: onions, a pinch of sugar, spices.
For one and a half kilograms of meat, take about half a liter of kefir. The pork is chopped, sprinkled with chopped onions, spices, sugar, poured with cold kefir, mixed and left for two hours.
The most common method is marinating pork in kefir.
Kefir for ribs
If ribs are chosen as the basis for the barbecue, then the option of a quick kefir marinade will come in handy.
Additional ingredients: onions, garlic, soy sauce, seasonings and spices.
The ribs are washed, dried and cut into pieces along the bone. The onion, cut into rings, is placed in a pan and kneaded with your hands. Soy sauce, kefir, squeezed garlic, spices are added to it, everything is mixed. The ribs need to be soaked in the marinade and left for an hour.
Many people prefer juicy kebab from ribs
Mayonnaise
Do you want to achieve a piquant taste and exquisite spicy aroma? Feel free to use mayonnaise as a marinade. In addition, the effect of mayonnaise on meat occurs faster than when using kefir. It is not necessary to completely immerse the meat in the sauce, just coat the pieces with it.
Additional ingredients: spices, onions.
The prepared pork is sprinkled with spices, mixed, and left for 15 minutes. After the pieces are saturated with the aroma of spices, they are coated with mayonnaise, and onion cut into thin half rings is added to them. The resulting mass is mixed by hand and placed in the refrigerator for one hour.
Vinegar
Vinegar is best used as a marinade for pork skewers.
Additional ingredients: sugar, onions, cool water.
The washed and cut into pieces pork is rubbed with spices. 4 tablespoons of vinegar are diluted with 8 tablespoons of water, and sugar is added. The meat is poured with the prepared mixture, sprinkled with onions, mixed and sent to the refrigerator for 1-2 hours.
Lemon
One of the traditional marinade recipes for barbecue. Gives the dish a spicy sourness.
Additional ingredients: onions, seasonings and spices. For 2 kilograms of meat, take about 100-120 grams. lemon. Sliced lemon is mixed with onion cut into half rings. Meat and seasonings are added to the lemon-onion mixture, everything is thoroughly mixed and put in the refrigerator. Marinating takes 2-3 hours.
Cherry juice
This is a rather original, but successful version of a pork marinade, which is perfect for lovers of sweet sauces. The meat turns out incredibly juicy, tasty and aromatic.
Additional ingredients: salt to taste, sweet paprika, dry red wine.
Sliced pork (about 3 kg) is placed in a pan, sprinkled with paprika (about 1 tablespoon). The meat is left for 20 minutes. After this, 200 ml is poured. cherry juice and 100 ml. guilt. The shish kebab base is mixed by hand and left for another 90 minutes. At the end, add salt to taste.
For the marinade, it is better to choose concentrated cherry juice
How to quickly marinate pork kebab? Important: the more aggressive the components in the marinade, the less time it will take to marinate.
Recipes for original express marinades for pork
The time to prepare pork meat for frying using any of these delicious marinades takes from half an hour to one hour. This time is more than enough for the pork to be completely saturated. Here are these tried and true recipes:
- Wine marinade. The basis of the marinade is a bottle of dry red wine (also suitable for marinating beef and lamb). Meat pieces are poured with wine an hour before cooking.
- The marinade is “dry”. There is nothing simpler: the chopped meat is put into a bag, and a package of meat seasoning is poured into it. The package is tied and shaken. Pork is marinated in its own juice, preserving its juiciness and taste.
- Fruit marinade. This method of pickling can rightfully be called extreme. Perfect for those who like experiments and unusual taste sensations. It is extremely important to strictly adhere to the cooking time: 10 minutes in the marinade will make the pork tender and soft. But after 20 minutes the meat will turn into a slimy mass unsuitable for frying. The speed of action is explained by the fact that fruit acids are a very concentrated product. For the marinade you will need ripe kiwi fruits, cut into slices. They should transfer the meat and set aside for the required 10 minutes.
- Tomato marinade. Another quick marinade for pork is prepared based on tomato. Pieces of meat are poured with tomato juice so that they are completely covered with it. Juice can be replaced with lightly salted tomato paste. Most a win-win – tomato sauce, which includes apples and spices (for example, “Krasnodar”). Fans of spicy foods can use adjika - in just half an hour the pork will marinate perfectly.
- Beer marinade. An old but proven and effective recipe. Pieces of pork meat and onion sliced into rings are poured with beer and left for about an hour. The result is soft and tender kebab.
Remember: with any marinating method, it is advisable to salt the meat at the very end. This trick will help it maintain its juiciness and amazing taste.
Quickly marinating pork for barbecue is not only possible, but also very simple. Almost all products for quick marinade can be found in the refrigerator. Any version of the marinade can be varied by adding your favorite seasonings or spices. But, no matter what method you choose, following our tips and recommendations, you will get the most aromatic, tasty and juicy kebab. And an outdoor picnic with a skillfully prepared dish will be remembered for a long time.
Choose best marinade for pork kebab from 10 recipes: for juicy, aromatic and very tasty meat!
A simple marinade recipe for pork shashlik: it contains nothing unnecessary and allows you to taste the meat in all its glory.
- Pork - 4 Kilograms
- Ground allspice - 1 teaspoon
- White onion - 1 kilogram
- Salt - 2 tbsp. spoons
Peel the onion, wash it and cut it into half rings. Add salt and spices to it. Mash with your hands so that the onion releases its juice. Place some of the onion on the bottom of the dish, and dump the chopped meat on top.
A simple marinade for pork kebab is ready!
Fry the pork in the onion marinade on a large grill for about 40 minutes. Make sure the onions don't burn. We do not allow direct fire. Bon appetit!
Recipe 2: pork shashlik marinade with vinegar (step-by-step photos)
- pork - 1 kg
- onion - 500 gr
- water - 600 ml
- vinegar 9% - 1.5 tbsp.
- salt - 1 tbsp.
- sugar - 1 tbsp.
- Provençal herbs - 1 tbsp.
- pepper - to taste
Peel the onion and cut into rings. We cut the meat in large pieces.
Place onions on top of the meat. Then again meat and onions.
It is best to serve this kebab with plenty of salad and vegetables.
Recipe 3: marinade for pork kebab with onions
A step-by-step recipe for making pork shish kebab with an unusual marinade - onions, without vinegar, beer and wine. Very delicious marinade for pork kebab.
- pork (neck) – 2 kg
- onions - 1 kg
- bay leaf - 6 pcs
- salt, spices
You only need to marinate shish kebab with onions in the evening! If you don’t have time to wait that long, then you should choose a different marinade recipe.
Peel the onion, wash it, cut it into four parts and pass it through a meat grinder or grind it in a blender as I did.
Cut the meat into medium pieces across the grain.
Add spices to the meat to taste: dried parsley, dill, basil and oregano, and also add ground black pepper. Attention, do not add salt at this stage!
Now you can pour all the ground onions into the meat and mix it well with your hands. Leave the marinade to stand like this overnight.
Two hours before frying, remove all the onions and bay leaves from the meat and salt it well.
Place the marinated meat on skewers. You can also peel and cut fresh onions into rings and alternate with meat, or simply put onion slurry from the marinade on top of the meat put on skewers, this also works very well.
Next, put out the fire, spread the coals evenly and cook the kebab in the heat. Separately, pour the marinade juice into a small plastic bottle, add vinegar and, if necessary, water, this is necessary for spraying the meat on top so that it does not burn and is juicy.
Recipe 4: marinade for pork shish kebab with mayonnaise
- mayonnaise - 200 gr
- onion - 1 head
- pork (loin) - 2 kg
- barbecue seasoning - to taste
Let's prepare the ingredients for the barbecue marinade according to the list. We use high-calorie mayonnaise, a large onion, and choose the seasoning for the charcoal-fried pork meat to your taste. You need to buy selected pork. It’s good if you get a chilled part of the ham. Cut it into small rectangular pieces.
Place in a marinating tray. Onion we chopped and attached to cold cuts. The meat was generously seasoned with ground spices and mayonnaise.
The resulting marinade for pork kebab works wonders in just over an hour. The kebabs turn out especially tasty and tender if the meat is not soaked in mayonnaise. Provided that the part of the ham was purchased chilled and not after freezing.
Pork meat is placed on skewers without distance - 5-6 pieces per serving. Pork is cooked over good coals, excluding open flames.
Recipe 5: marinade for pork kebab with lemon (with photo)
The simpler the marinade, the brighter the taste of the meat and the juicier the pieces. The most important thing is the quality of the pork. Made from bad meat good kebab it will never work. And in order not to spoil it or dry it out, remember that salt should be added to the marinade only before cooking.
- pork neck - 1.5 kg
- lemon - 1 pc.
- onions - 3 pcs
- olive oil - 3 tbsp.
- black pepper - to taste
- salt - to taste
Rinse the pork well and dry it paper towel and cut into large pieces across the grain and place in a deep pan.
To give the onion more juice, cut it into small cubes and add it to the meat.
Pour olive oil into the pan.
Generously sprinkle the future kebab with freshly ground pepper.
Squeeze the juice of one lemon on top.
Add salt and mix everything well.
Cover the pan with a lid and leave in the refrigerator for an hour or two. The marinade for pork kebab is ready. In principle, such meat can be cooked almost immediately, but the longer it is marinated, the juicier and softer the kebab will be.
Prepare the grill, when the coals reach the required condition, salt the meat (usually a teaspoon of salt per 1 kg of meat) and start threading it onto skewers.
Depending on the width of the grill, you can put 5-7 pieces of meat on each skewer. It is best to shake off the onion so that it does not burn.
Cook the meat for 20-25 minutes, turning it from time to time to ensure even cooking.
Recipe 6: quick kiwi marinade for pork kebab
- Pork - 2 Kilos (neck)
- Onions - 4-5 pieces
- Kiwi - 1-2 pieces
- Salt, pepper, seasonings - - To taste
- Fresh herbs - - To taste (the more the better)
Fine known fact that the neck part of pork is best suited for barbecue. Even inexperienced kebab from this part turns out juicy and tender.
Wash the piece of meat thoroughly, dry it and cut it into medium-sized pieces. It is very important to cut the meat well, because if the pieces are large, they will not be cooked, and if they are small, they will dry out.
Place the meat in a convenient bowl and add chopped onion in half rings. Salt and pepper well, add spices to taste and finely chopped herbs.
Then we peel the kiwi, grate it or finely chop it and add it to the meat. Mix everything well with your hands, cover with a lid and marinate for just half an hour! It is important!
After our meat has been marinated, prepare strong coals and take out the skewers.
We string the pieces of meat tightly enough to each other. I recommend frying the onion separately.
Level the coals evenly and lay out the kebab. Fry the meat for about 20-30 minutes, depending on the heat of the coals. Don't forget to turn the skewers over from time to time.
We serve our kebab with fresh vegetables, herbs, beer, ketchup and a good mood.
Recipe 7: Soy sauce marinade for pork skewers
- Soy sauce - 0.5 cups
- Tomato juice - 0.5 cups
- Onion - 1 head
- Garlic - 1 clove
- Starch - 1 tsp.
- Vegetable oil - if necessary
- Hot peppers - to taste
- Allspice - to taste
- Aromatic herbs - optional
- Spices - optional
Finely chop the onion and chop or crush the garlic cloves. Add spices to taste: aromatic and/or hot peppers, dried or fresh herbs (basil, suneli hops), spices (coriander, ginger), etc. There is no need for salt, because... Soy sauce is already salty enough.
Pour soy sauce and tomato juice into the prepared ingredients.
If desired, add starch to the marinade. Stir.
Place pieces of meat, such as pork, in the marinade for at least an hour.
The marinade for pork shish kebab with soy sauce is ready.
Recipe 8: marinade for pork shashlik in mineral water
- pork pulp – 3 kg
- onions – 10-12 pcs.
- sparkling mineral water – 1-1.2 l
- ready seasoning for meat – 1.5 tsp.
- ground pepper mixture – 1.5 tsp.
- ready-made seasoning for barbecue – 1.5 tsp.
- salt – 1.5 tbsp. l.
Wash the pork thoroughly and dry it. Cut into pieces no smaller than a matchbox.
Peel the onions and cut into rings or half rings.
Place the meat and onions in a suitable sized non-metallic container. Stir. Moreover, choose the dishes in such a way that it is convenient to mix the pork, and the water with which you will pour the meat does not spill over the edge.
Add seasonings and spices.
Add salt. Mix thoroughly.
Pour in mineral water.
The liquid should completely cover the pork.
Cover the dish with the meat and place it in the refrigerator overnight.
Remove the pork pieces from the marinade, thread them onto skewers and fry over hot coals, making sure no flames appear.
Recipe 9: tomato marinade for pork kebab (with photos step by step)
This recipe is used to prepare classic Caucasian kebab.
- pork pulp – 2 kg;
- onions – 5-6 pcs.;
- tomato juice – 1.5 l;
- seasonings and spices “Caucasian set” – 1-1.5 tbsp. l.;
- salt - to your taste.
We wash the meat thoroughly and cut it into portions so that it is convenient to thread it on a skewer and at the same time the pieces do not hang down to the coals.
Cut the onions into rings.
We do not spare onions so that the meat is tasty and juicy. It is advisable to make the rings denser, then they can also be threaded onto a skewer. Or you can choose small onions; they are strung whole, alternating with small tomatoes and meat.
Salt the pork pieces and sprinkle with spices.
Add onions to the meat and pour homemade tomato juice over the mixture.
Let the meat marinate overnight in the refrigerator. You can add a few tablespoons of vinegar here. You need to stir the meat a couple of times so that it marinates evenly.
Recipe 10: marinade for pork kebab with kefir
- pork pulp (I have the front leg) – 1.5 kg
- kefir 3.2% fat – 0.5 l
- medium-sized onion - about 1 kg
- 5 pepper mixture, salt, thyme
First, the pork should be washed under running water, unnecessary films and veins should be cut off, dried and cut into square pieces, preferably the same size, on a cutting board using a knife.
The pieces should be neither large nor small - 4÷6 cm.
Meat this size will be easy to place on the skewer and will allow it to cook evenly.
Shish kebab loves onions, so we don’t spare them. Since you are supposed to plant onions along with meat, I recommend taking medium-sized onions.
Remove the skins from the onion, cut half into large rings, and chop the other half very finely.
Place pork and onions in a large enamel pan.
Add salt to taste, a mixture of “5 peppers” or just ground black pepper, dried thyme and any other kebab spices.
To stir thoroughly clean hands and pour in kefir. Kefir should coat every piece of meat, so mix everything again.
Place the onion, cut into rings, on top, cover the pan with a lid and put it in the refrigerator to marinate overnight (8 ÷ 10 hours).
Marinade for pork kebab with kefir is ready!
Cooking barbecue is not complete without preparing coals. Therefore, when you come to nature, light a fire or ready-made coal.
While the firewood is burning, place pieces of meat on skewers, alternating with onion rings, while the onion pulp in which the pork was marinated must be removed from the pieces, as it will burn.
Place skewers with meat over hot coals.
While cooking the kebab, turn the skewers several times so that the pieces are fried on all sides, and pour the remaining marinade over the meat several times for greater juiciness.
In 20-30 minutes, the most delicious kebab in the world will be ready.
Its readiness can be determined by cutting a piece of meat with a knife. If the juice flows out clear, the meat can be removed from the grill; if a cloudy reddish liquid comes out, let it cook for a few more minutes.
Pork kebab marinated in kefir can be served directly on skewers, which is very tasty, or remove pieces from skewers and place on a common dish.
Greetings, my dear blog guests! Spring is in full swing, which means it's time for picnics and barbecues. Agree that preparing them correctly is a real art. After all, even the best meat in the hands of an inept cook can turn into a “rubber” piece. A properly selected marinade for pork kebab will help save you from such disappointment.
This is exactly the kind of treat we will be preparing today. However, without a high-quality main product, it is unlikely that you will be able to prepare a tasty dish. When choosing, be sure to pay attention to freshness. The piece should be elastic and even. There should be no dried blood, mucus or any other liquid on it.
Be sure to take a closer look at the color. Fresh young piglet is light pink in color. If there is a layer of fat there, it should be white. Remember: not creamy, not yellowish, but snow-white! And also, be sure to smell the product on offer. If its aroma gives you unpleasant emotions, refuse such a purchase.
Well, choose which delicacy you like best. There are many options for spicy mixtures. Today I will introduce you to ten proven recipes. Among them there is the usual vinegar one, which will appeal to connoisseurs of classic taste. For gourmets, methods with kiwi or pomegranate juice are good.
Recipe for marinade for shish kebab from 2 kg of pork with vinegar and onions
This option can be called a “classic of the genre.” Meat marinated in this way has a breathtaking aroma. A significant advantage of this recipe is that it does not require overseas products. And I think every kitchen has an onion with vinegar.
In this case, it is better to use pork with a light layer of fat. For example, the neck. Don't take too lean a piece. The vinegar will dry it out and as a result it may become harsh.
As for acid, you can use 70% vinegar or traditional table vinegar. When using the first one, do not forget to dilute it with water. And don’t neglect safety measures.
The essence is very caustic, so if even a drop gets on the skin, rinse the area thoroughly with running cold water.
It is safer to use 9% vinegar. It is he who will be present in the recipe described below.
What you need for 2 kilos of pork:
- Onions – 2 large heads
- Salt – 2 teaspoons
- Sugar – 1.5 teaspoons
- Hot red pepper, ground black and paprika - to taste
- Vinegar 9% - 4 tablespoons
- Cold boiled water – 120 ml
How to cook:
We wash the pork, dry it and cut it into rectangular slices.
Do not cut barbecue meat into cubes. It is much more convenient to thread thin pieces onto skewers. And they will cook more evenly this way.
Wash the peeled onion. Then we chop it into thin strips. The main thing for us is to ensure that the onion gives off all its aroma and taste. If you like it roasted over a fire, you can peel a couple more onions. Cut them into rings and string them onto skewers along with the kebab.
The mixture with vinegar very quickly saturates the muscle fibers. Just wait an hour and you can proceed to the next stage.
There is one more secret: add a raw chicken egg to the meat (you need to beat it well before adding it to the total mass). The yolk neutralizes the strong vinegar aroma. And the protein will create a protective film on the pieces, which will additionally preserve their juiciness.
Thread the marinated pork onto skewers. Next, light the grill and fry the delicacy over coals until cooked. While frying, baste with remaining sauce.
Marinade for pork shish kebab with tomato juice
The food prepared according to this recipe turns out so juicy and aromatic. It has light notes of sourness and a bright, rich taste.
This delicious dish is prepared with tomato juice. Canned can be used. Well, if you cook shish kebab in the summer or even in the fall, when the tomatoes are ripe, you can take fresh fruits, puree them and use this pulp to make a spicy mixture. In our family, everyone believes that tomatoes and meat are best friends.
What you will need:
- Shoulder fillet – 1.5 kg
- Onions – 5 medium sized heads
- Mixed peppers - to taste
- Khmeli Suneli – a little
- Red hot peppers- taste
- Tomato juice – 300 ml
- Salt - to taste
Preparation:
Wash the spatula, dry it from water and cut into medium pieces. Transfer to a bowl.
Remember: you need to marinate in glass or enamel containers. It is resistant to acids present in the aroma mixture.
Add salt, pepper, hops-suneli, paprika. Peel the onion and cut it into 4 parts. And then we put it in a blender bowl and grind it into puree. We send it to the marinade.
And mix well. Top it all with tomato juice. It should completely cover the meat. Place the bowl in the refrigerator.
Let the pieces marinate. This will take approximately 2-3 hours.
Light a fire and bring the coals to the required heat. Place the pieces evenly on the barbecue grill.
Fry until done. From time to time we pour the remaining juice over our culinary masterpiece. How delicious and tender it will turn out!
Quick marinade with soy sauce
Do you want the meat to be soft and juicy without fiddling with it for half a day? Prepare it according to this recipe and make sure that this is the most delicious and fastest kebab you have ever tried.
Since soy sauce is used here, which itself is salty, there is no need to add additional salt to the ingredients. Otherwise it’s easy to ruin everything.
By the way, this marinade for pork kebab can be used for any other meat. For example, beef, lamb or chicken. Check it out and you won't be disappointed!
What we need:
- Fillet – 1 kg
- Soy sauce – 200 ml
- Crushed black pepper - to taste
- Herbes de Provence - a little
- Garlic – 3 cloves
Preparation:
Divide the pre-washed and dried tenderloin into small pieces. Transfer to glass or enamel container.
Sprinkle Provençal herbs on top and season the mixture. Pour soy sauce over it all and leave to marinate for 1-2 hours.
During this time, everything for the picnic will be ready. All that remains is to light the grill and prepare the grill. And fry the aromatic treat over coals until cooked.
How to make marinade with mayonnaise and onions
This option is good for lean pork. So nourished spicy mixture, it will be tender and soft. By the way, you can marinate veal and chicken in the same way.
I recommend trying to make yours in five minutes. It does not contain starch or other harmful additives. Well, if you can’t make it yourself, then cook it with a store-bought one. But buy the most natural sauce with high fat content.
As for the onion, you can experiment here too. Take your choice of white or red. To give it maximum flavor, grind it into a paste. For example, in a blender, on a grater, or finely chop with a knife.
What do we need:
- Tenderloin – 1 kg
- Onions – 750 g
- Mayonnaise – 250 g
- Crushed paprika – ½ teaspoon
- Salt - to taste
- Ground black pepper – ½ teaspoon
- Chopped coriander – 1 teaspoon
- Sumac – 1 teaspoon
Let's get started.
First of all, peel the entire onion. We wash it and separate about 200 g. We cut it into 4 parts and place it in the bowl of a blender or food processor. Puree it and mix with mayonnaise. Cut the rest into centimeter rings.
Wash the tenderloin, dry it and cut into long pieces. Sprinkle salt and spices on top. Next, add the onion-mayonnaise mixture to the meat and mix well. Place a layer of onion rings on the bottom of the container in which we will marinate. Place pieces of pork on top of them. And so alternate these layers to the very top of the dish.
Please note: the most upper layer must be onion.
Cover the dishes and place in the refrigerator for 3-5 hours.
Place the finished pork on skewers, alternating meat pieces with onion rings. And fry on coals until golden brown.
Video recipe for marinating pork shish kebab in mineral water
This option is so simple that even a novice cook can cope with its preparation. The main secret here is to use highly carbonated water. Gas bubbles will speed up the process of penetration of spices into muscle fibers. In addition, water will not dry out the pork and will not affect its real taste. Do you want to taste the most delicious and juicy kebab? Then prepare it according to this recipe.
If you like a slight sourness, make it with mineral water and lemon. It is enough to add the juice of one citrus and the taste of the dish will radically change.
Pork shish kebab on kefir
The advantage of a marinade based on a fermented milk product is that it makes the meat very juicy and tender. Although, it will take more time for good penetration.
It can be replaced with fermented baked milk or natural yogurt. In fact, this marinade for pork kebab involves the use of any fermented milk product that contains bacteria that provoke the fermentation process. If you marinate lean meat, it is better to use richer kefir..
What you need to buy:
- Neck – 1.5 kg
- Onions – 3 pcs.
- Paprika – 1 teaspoon
- Salt – 1 teaspoon
- Lemon - half
- Ground black pepper - to taste
- Kefir – 1 glass
Preparation:
We wash the fillet, dry it with a paper kitchen towel and cut it with a knife. Do not chop the pieces too much: they should be about 5-6 cm long and oblong in shape.
We clean and wash the bulbs. Then grate one on a fine grater. We cut the other two into rings. We send the onion pulp to the neck and mix these ingredients thoroughly so that the mass is evenly distributed.
Next, add onion rings, salt and spices. Sprinkle it all with juice squeezed from half a lemon. We also pour in the fermented milk product and mix thoroughly. Cover the container with a lid and leave in the refrigerator for 8-10 hours.
If you are going on a picnic in the morning, then it would be good to make this mixture in the evening. The softened and almost ready-made pieces will just need to be held over the grill for just a few minutes.
Recipe for marinade with mayonnaise and lemon
The presence of citrus in the aromatic mixture speeds up the marinating process. After just 3-4 hours you can safely fry the yummy food. Believe me, you won't be disappointed!
This option is good because it can be used both for lean meat and for a piece with a good layer of fat. The kebab prepared according to this recipe comes out very tender, juicy and tasty.
What you will need:
- Tenderloin – 3 kg
- Onions – 1 pc.
- Lemon – 1 fruit
- Mayonnaise – 250 g
- Soy sauce – 2 tablespoons
- Salt - to taste
Let's start already.
Cut the pre-washed and dried meat into pieces. Now you need to add salt and put it in a container where it will marinate. Mix it with onion cut into thin half rings.
Pour boiling water over the citrus. Then cut into 2 parts. Grind the first into thin slices, and squeeze out the juice from the second.
Add lemon slices to the tenderloin and add citrus juice. Add soy sauce and mayonnaise to the total mass. And mix all the ingredients again.
Close the pan and refrigerate. You can grill the shashlik after a few hours, but it is better to leave the tenderloin in the marinade overnight. This way it will be even more saturated with spices and soften from the lime.
Cooking pork kebab in the oven (video)
If the weather is bad outside, but your soul requires a holiday, it doesn’t matter. You can cook delicious shish kebab in your apartment. No, no, don’t rush to make a fire in the middle of the room. There is a more “humane” way to prepare this delicious dish. For example, in a bank. To be more precise, in the oven on skewers placed in glass containers. This video recipe will help you do everything right.
In addition, marinated fillet can be baked in a sleeve or foil. And when it’s ready, just open the bag and let the dish brown slightly. This way it will not only be juicy, but also beautiful.
Marinating meat for an electric barbecue grill
Do you think you can’t make real Armenian-style pork kebab in your apartment? Nothing is impossible. Especially if you love this dish so much that you have already purchased such a wonderful unit as an electric kebab maker. Below suggested step by step recipe will help you.
By the way, to make this amazing dish, you don’t need any overseas spices or herbs. The recipe is adapted to our local conditions. And if you manage to buy a bunch of green cilantro, then you are guaranteed the taste of real Armenian kebab.
What you will need:
- Neck – 1 kilo
- Onions – 2 pcs.
- Tomatoes – 2 pcs.
- Salt – 1 teaspoon
- Ground black pepper – 1 teaspoon
- Paprika – 1 teaspoon
- Coriander seeds – 2 teaspoons
- Greens - to taste
Preparation:
First of all, cut the washed and dried pork neck fillet into arbitrary pieces.
Chop the washed tomatoes into small slices. Chop one onion into smaller pieces, and the second into rings.
Add tomatoes and onions to the meat. We also enrich it with seasonings and salt. Mix all the ingredients carefully, otherwise you will break the onion rings, which means you won’t be able to thread them onto skewers.
Leave the neck with vegetables and spices for room temperature for 30-40 minutes. Then place the pieces on skewers, alternating them with onion rings.
Afterwards we place them in special niches in the electric barbecue. Turn on the unit and put the protective cover on top. After 20 minutes, remove the cap and check the readiness of the meat with a toothpick. If after piercing a pinkish liquid is released, continue heat treatment for another 5-10 minutes.
Marinade “Spicy” with kiwi
This option is considered an express method. It is ideal when you need to prepare everything quickly. Let's say there are literally a couple of hours left before the picnic. Believe me, guests will not even guess that you prepared this masterpiece in such extreme conditions.
When choosing kiwi, I advise you to give preference to ripe and even overripe fruits. They are soft, so they will crush easily and release maximum juice to the meat. This marinade for pork kebab will give the meat an unusual, refined taste. And the acidity of the fruit will ensure that the dish is quickly prepared.
What you will need:
- Pork shoulder – 2 kg
- Onions – 500 g
- Salt - to taste
- Ground black pepper - to taste
- Kiwi – 200 g
Preparation:
We wash the shoulder blade, dry it and cut it into pieces so that it is convenient to fry. Next, season with salt and pepper.
We wash the peeled onion and break it up using a blender. Then we send this mass to the meat and mix thoroughly.
Remove the skin from the kiwi fruit. And crush them thoroughly with your hands. Or, alternatively, you can also grind them in a blender. The main thing here is that the kiwi releases its juice as much as possible. Then mix the components again.
Leave to marinate for 2-4 hours. And then we place the pieces on the barbecue grill or put them on skewers and fry them until golden brown.
Secrets of delicious pork kebabs
Even the best marinade will not save you if you choose the wrong meat. It must certainly be fresh and chilled, but not frozen. Thawed, destroyed fibers are not suitable for barbecue. The ideal option is the neck, the inside of the ham, shoulder or tenderloin. This also affects the calorie content of the finished dish.
Do not take pieces that are too fatty, because when frying them, the fat will drip onto the coals and burn. Because of this, the dish will acquire an unpleasant odor.
There are differing opinions on how to properly salt a dish. Some experts beat themselves in the chest, proving that it is necessary to add salt to a product that is already being fried. Others believe that there is nothing wrong with immediately salting the pieces. In general, experiment by trying both methods.
Make a marinade for pork shish kebab with mustard and unrefined vegetable oil. These two products are considered excellent organic solvents. For example, oil “takes away” the aroma of spices and saturates muscle fibers with it.
If you don't have much time, add a couple of tablespoons of vodka or cognac to the mixture. Thanks to alcoholic drinks the pieces will be saturated with spices faster and become softer. By the way, meat will also marinate very quickly in wine.
Serve the finished yummy with fresh vegetables, herbs and Caucasian lavash. In addition, it harmonizes with orange or fruit juice, as well as semi-sweet red wine. Don't forget about sauces. WITH fried meat I'm really asking for mustard, satsebeli, and ketchup.
I am sure that the marinade recipes from today’s article will be useful to you. And at least one of the ten options will become your favorite. Cook with love! That's all I have for today. Until new delicious recipes!