Hello, friends!

Today you will learn how to deliciously marinate pork kebabs, and how to prepare the most delicious marinade so that the meat turns out to be soft and juicy.

Spring. Nature is waking up, ants and insects ran, butterflies and bumblebees flew, white lilacs and bird cherry blossoms in the garden area. We open the season, with fire and smoke, and the breathtaking smell of fried. They can be prepared from: pork, lamb, beef, chicken, turkey, rabbit.

Required ingredients: quality meat, delicious marinade, barbecue, a good company of 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 be prepared only outdoors, on the grill.

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

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

What should be the pieces so that the Caucasian does not turn out to be 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 collar (neck area) or a tenderloin, a loin with a bone is also good. These parts of the mascara have little muscle and are therefore softer. 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 tough 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 not what you wanted. When frozen, it loses a third of its nutrients, and it turns out tough and tasteless. And after slaughter, it should lie down for several hours, only after that it becomes soft.

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

If you have a big company on a picnic, take 400 grams of meat per person so that everyone has enough

Pickling rules and required ingredients

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

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

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 brighter 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
  • ready-made store seasonings

Ingredients:

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


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

Vinegar. Recently, culinary experts advise against getting too carried away with vinegar. Its alternative - any product containing acid (mayonnaise, pineapple, lemon or dry wine).

Onion garlic. Use a blender to chop the onion until smooth. After all, in order to soften the meat mass, we need juice, and in this way we get it in abundance. Cut the garlic into thin slices across the slices.

Mustard. For softening, take ordinary ready-made Russian mustard, it will do an excellent job of softening and add moderate pungency and piquant taste.

Salt... Salt the marinade or not? Opinions differ. One opinion is that you should not put salt, because it "draws out" the juice, from which the meat becomes tough. Another opinion is that it is necessary to salt. What is your opinion?

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

Spice. It is important to know when to stop. A large amount of aromatic spices can ruin not only the taste of the dish, but also the digestion. Use in small amounts, because they should only emphasize the taste.

The marinade must be prepared in advance, as the marinating time may vary. If you're short on time, leave the slices at room temperature for 4 hours. 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. Do not hold for too long, as it will become sour and tasteless.

You should not mix several marinades in one recipe.

8 delicious marinades to keep the meat tender and juicy

Acetic

It is very simple to prepare, it turns out fragrant with sourness.

By its properties, the acid is a good preservative. It keeps raw meat in the marinade for a long time. Usual proportions: 40 ml of 9% vinegar per 1 kg.


We need:

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

Preparation:

  1. Rinse the collar well, dry and cut into longitudinal pieces 5 x 7 cm.
  2. Cut onions into thin rings, sprinkle with coarse, salt and spices. Mash it well with your hands so that the onions let out the juice.
  3. Black pepper, fry in a dry, hot skillet, until dry shriveled peppercorns are round, with a flat surface. After that, they must be crushed in a mortar. Now the pepper will give all its aroma!
  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. Put in it the chopped neck, salted onion with spices, black pepper, vegetable oil - gently mix everything with your hands.
  6. Cover with water and vinegar.

It will be tastier if, instead of vinegar, 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 slices, thin garlic slices.

Remove the skin from fresh tomatoes by placing them in boiling water for 15 seconds. Chop in medium slices. Tomatoes can be substituted with tomato sauce, pasta, or juice. For spice, 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 salt.

Put the tenderloin there, if necessary, a little water.

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

Kebab recipe in mayonnaise with onions

The most popular recipe lately. It is good to use it if the meat is lean.

Ingredients:

  • loin - 2 kg
  • mustard - 3 tablespoons
  • pork neck - 2 kg
  • onions - 500 gr
  • mayonnaise - 5 tbsp. l
  • spice

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 with cling film and refrigerate overnight.

Mustard marinade with honey for pork

The 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. Bring the honey to a liquid state, if necessary.
  2. Take ordinary ready-made Russian mustard. It has a moderate pungency and a pungent taste.
  3. In a bowl, combine liquid honey and mustard in a 1: 1 ratio, mix well. Thoroughly coat the meat with this mixture and marinate for 12 hours in the refrigerator.

On kefir

Ingredients:

  • kefir 2.5% fat - 1 l
  • pork neck - 2 kg
  • onions - 500 gr
  • spice
  • rosemary

Preparation:

  1. You can cook according to this recipe from any fermented milk product: kefir, fermented baked milk, yogurt, yogurt.
  2. The fattier the meat, the more fat-free dairy product you use.
  3. Cut the neck into medium pieces, add your favorite spices.
  4. Chop the onion with a blender until puree onion.
  5. Add the onion puree to the chopped pieces and mix well, pour with 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 cannot be stored for a long time, so grill the kebabs immediately after cooking.

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 capchup

  • pork
  • freshly ground pepper

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

How to properly grill a kebab on the grill?

And we are going to light the brazier. Cooking coal for the barbecue is a purely man's business.

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

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


While the wood is burning, prepare the skewer. String the meat along the fibers, alternating with pieces of bacon or slices of fresh vegetables. In order for it to roast well, you should not string it too tightly to each other.


As soon as the wood burns out and the coal is ready, sprinkle it with coarse table salt in an even layer. You will get dry hot heat. Also, a layer of salt will stop oxygen access to the coals, and they will not ignite, there is no need to spray the coals with water.


It should be roasted on glowing coals with good heat. The meat is browned, fat drips onto the coals, and a delicious meaty smell spreads. At this stage, it is important not to overexpose it, to preserve the juice. This usually takes 20 minutes. Turn the skewer several times as it roasts.

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

Put the finished delicacy on a large dish, let it "rest" for 10 minutes under the foil. It turned out to be fried, with a ruddy crust on the outside, and juicy on the inside!

It is customary to serve onion with barbecue, in any form, fresh or pickled. Baked potatoes and plenty of fresh herbs (parsley, cilantro, dill).

Cooking in an electric barbecue


  1. Cook the pieces 2 x 3 cm in size.
  2. If they are made large, they will come into contact with the heating device.
  3. If you make small ones, then they turn out to be dry.
  4. It is inconvenient to cook on this device for a large company, since a small yield of the finished product is obtained.
  5. We string the meat on a skewer so that it does not slide down under its own weight.
  6. Insert the sharp edge of the skewer into a glass, excess fat will drain into it. Close the electric BBQ grill with a special metal cap, and connect the electricity.
  7. The skewers in an upright position rotate slowly, which ensures even frying, from the heat of the lamp. Everything is ready in 10-15 minutes! Put on a plate, serve with vegetables and herbs. Bon Appetit!

If you ask which marinade is best, you will not get an answer. Someone likes spicy, someone spicy, someone with sourness. It's a matter of taste.

Marinating is the main stage in the preparation of a kebab. It depends on him how tasty and juicy the dish will turn out. Correctly selected ingredients will emphasize its taste, and failure to follow recommendations will ruin even the best piece of meat.

Basic pickling rules:

  • do not use salt. It should be added either before starting frying or at the end. Salted marinade can dry out meat and make it tough;
  • vinegar should be taken in exactly the same amount as indicated in the recipe or slightly less. Excessive amounts also dry out the meat and clog the flavor;
  • each marinade is composed of acid, fat and seasonings. These are the main ingredients that must be present in every recipe. The acid softens the meat fibers and destroys possible pathogenic bacteria. Seasonings emphasize the taste and aroma, and the fat creates a film on the surface that prevents the juice from flowing out;
  • the process of soaking meat should last an average of 4-5 hours;
  • the more onions, the better for the meat. It is optimal to take it as much as meat.

Each recipe is good in its own way, so it is best to try each one.

Classic marinade for pork kebabs with vinegar and onions


This recipe has been tested over the years. The simplest products are used for it.

For 1.5 kg of pork, you will need the following ingredients:

  • onions - 700-1000 gr;
  • 50 ml vinegar;
  • 1.5 tsp salt;
  • tablespoon rast. oils;
  • black hammered pepper to taste.

Preparation:

Cut the meat into equal pieces, about 4-5 cm thick. Cut the onion into rings, shake it with your hands. Put a layer of meat in an enamel saucepan, then onions, sprinkle with vinegar. The top layer should be onions. Pour oil on top. Cover and leave for at least an hour in the refrigerator, and then remove, stir and let it brew for at least 5 hours at room temperature.

Salt before skewering.

Pork skewers in onion marinade without vinegar


This marinade recipe only needs an onion. Meat is cooked in it very quickly. You can fry a kebab after 1.5 hours.

Ingredients:

  • pork neck - 2 kg;
  • onions - 1 kg;
  • salt - tbsp;
  • spices to taste.

Preparation:

Cut the meat into pieces about 4-5 cm thick, grease with spices (most often just black ground pepper is taken). First cut the onion into small pieces, and then grind in a mashed potatoes in a meat grinder or in a blender. Place on top of the meat and leave for 1.5 hours.

You can grease the meat pieces with vegetable oil. Then the spices will saturate it better.

Pork kebab marinade with mayonnaise and onion


Meat marinated in mayonnaise turns out to be very tender. But only a high-quality product must be chosen so as not to harm your body. It is optimal to use homemade mayonnaise, but if you have no desire to cook it, store-bought mayonnaise will do, only as natural as possible.

Ingredients:

  • pork neck - 1.5 kg;
  • onions - 700-900 gr;
  • mayonnaise - 300 ml;
  • a spoonful of salt;
  • pepper and spices to taste.

What to do:

Cut the meat into portions, put in a saucepan, mix with pepper and other favorite spices. Grate a third of the whole onion, and cut the rest into half rings. Mix mayonnaise with all ingredients. Leave the meat to marinate for 3 hours, then salt, mix with your hands. After half an hour, you can fry.

Pork kebab on kefir


The use of kefir in the marinade makes the meat very juicy and tender. Thanks to the hot pepper, the ready-made kebab will have a piquant aftertaste, and fresh herbs will give it a very pleasant aroma. You can skip using these additives and marinate pork only in kefir, but it turns out much tastier with them.

For 1.5 kg of meat you will need the following ingredients:

  • 2-3 large onions;
  • 2 glasses of kefir;
  • 1.5 tbsp sugar;
  • tsp salt;
  • black ground pepper to taste.
  • arrows of garlic, dill, basil to taste;
  • 1 hot chili pepper.

How to cook:

Place portions of meat in a bowl or saucepan. Cut the onion into thick rings or half rings, send to the pork. Put chopped greens, chili pepper, salt, sugar and ground pepper there. Pour with kefir, stir, cover with a lid or cling film and leave overnight, or maybe for 12-15 hours

Take note!

The tougher the meat, the more acidic you need to take kefir.

Pork kebab marinade with red wine

A simple pickle recipe. Thanks to wine, the meat acquires a richer taste and a pleasant aroma. It is advisable to use dry red wine, but white will do.

Ingredients:

  • a kilo of pork;
  • 6 medium-sized onions;
  • 300 ml of wine;
  • 2-3 pinches of salt;
  • sprig of rosemary;
  • a pinch of black pepper.

How to cook:

Chop the onion, mash it well with your hands so that he starts up the juice. Rosemary, tear to pieces with your hands. Toss them with meat, salt and pepper. After 15-20 minutes, pour in the wine, mix and leave for 3-5 hours at room temperature.

The most delicious pork kebab marinade in pomegranate juice


Pomegranate juice is ideal for marinating pork. It softens the fibers, impregnates them, adding additional flavor and aroma. The meat acquires a beautiful color and looks more appetizing when finished.

It is optimal to use freshly squeezed juice, but you can buy ready-made, only 100% natural.

For 2 kg of pork, you will need the following ingredients:

  • 5-6 medium-sized onions;
  • half a liter of juice;
  • a spoonful of salt;
  • black ground pepper, coriander and suneli hops to taste.

How to cook:

Grate 2 onions or puree. Cut the rest into half rings and crush with your hands. Stir in meat, seasonings and salt. Pour in the juice, stir the mass with your hands for a few minutes. Place under oppression and refrigerate for at least 12 hours. But kebab will turn out the most delicious if you marinate pork according to this recipe for two days.

Pork kebab marinade in beer


Beer is often sprinkled on coals to give the kebab a bready flavor. But if you marinate pork in it, it will turn out much tastier.

Ingredients:

  • pork neck - 1.5 kg;
  • onions - 800 gr;
  • 500 ml of beer;
  • a spoonful of salt;
  • a pinch of ground black pepper;
  • 2 leaves of lavrushka.

How to cook:

Grate pork with pepper, mix with grated or chopped onion. Chop the lavrushka with your hands and send it to the meat. Pour over with beer. Stir, let it brew for 3-8 hours. An hour before the end of marinating, salt and stir again.

The remaining marinade can be poured over the kebab while frying.

Caucasian pork kebab recipe


A real Caucasian shish kebab is made from mutton. But if you follow the rules of marinating, you can also cook very tasty meat from pork.

Ingredients:

  • neck - 1 kg;
  • onions - 500 gr;
  • a bunch of cilantro;
  • paprika and black ground pepper for a tsp;
  • 2-3 leaves of lavrushka;
  • red wine 100 ml.

How to cook:

Mix chopped meat with onion rings, spices, chopped cilantro. Crumble lavrushka, add wine and leave for 2 hours. Then add a little salt to taste, let it stand for another 15-20 minutes and you can cook. During frying, sprinkle the skewers with lemon and water.

Pork kebab marinade with tomato juice


An excellent option for marinating pork. The meat is very juicy with an original aroma. In addition to juice, you can use ketchup, adjika or tomato paste.

Ingredients:

  • pork - 1.5 kg;
  • 800 gr onions;
  • a couple of cloves of garlic (if adjika is used, then do not take);
  • 500 ml of juice (if paste will be used, dilute it with water to such a volume);
  • h. a spoonful of salt;
  • 4 allspice peas;
  • 2 cloves;
  • 2 lavrushkas;
  • ground black pepper to taste.

What to do:

Mix the meat with spices, put a layer of onion on top. Pour in juice. Marinate for 5 hours.

Take note!

This recipe makes delicious ribs.

Simple classic kiwi recipe


To some, this recipe may seem surprising. But you just have to try it once, and it will surely become one of the most beloved. The secret is in the acid that is part of the kiwi. It very quickly softens meat fibers, impregnates them with additional flavor, and gives a very delicate aroma.

Ingredients:

  • 2 kg collar;
  • 150 gr kiwi;
  • 700-900 gr onions;
  • salt and spices to taste.

How to cook:

Chop the meat, mix with mashed onion, add the peeled kiwi. Stir with your hands, crushing the flesh of the exotic fruit. Add spices, leave for 1.5 hours. Then add a little salt and leave for another 20-30 minutes. You can cook. In this case, it is important not to overexpose the meat. Otherwise it will become too soft.

Onions may not be used at all. And add salt and spices when the kebab is ready.

Pork kebab marinade with soy sauce and lemon


Meat marinated in this way turns out to be spicy and looks very appetizing.

For 2 kilos of meat, you will need the following ingredients:

  • onions - 1 kg;
  • 1 lemon;
  • tsp salt;
  • a mixture of peppers or a barbecue seasoning;
  • 50 ml. soy sauce.

Mix the chopped pulp with onion rings, squeezed lemon juice, spices, soy sauce. Leave on for 4-5 hours. Stir several times during this time. Add salt 20-30 minutes before frying.

Pork shashlik marinated on mineral water


This is a quick recipe. Thanks to the mineral water, the meat is cooked very quickly.

Ingredients:

  • meat - 1.5 kg;
  • 3-4 large onions;
  • a liter of highly carbonated mineral water;
  • a spoonful of ground rosemary, salt, black pepper.

Preparation:

Mix portions of meat with squeezed onion rings, pepper, salt and rosemary. Pour in mineral water, cover with cling film so that the "gaziks" do not evaporate.

Armenian recipe at home

Each Armenian family has its own recipe for marinating meat, which is inherited. But there are also traditional options.

For a kilo of meat, you need the following ingredients:

  • rast. oil - 50 ml;
  • 3 small onion heads;
  • a pinch of paprika, salt, ground basil, black ground pepper.

Preparation:

Chop the meat, mix with onion half rings and other products. Leave on for 6 hours.

Note!

Another variant of the Armenian kebab - the meat is mixed with the same amount of onions. And that's all. No more additional ingredients.

We use mustard and honey


Pork kebab after such a marinade turns out to be very juicy with a pleasant sweetish aftertaste.

Ingredients:

  • meat - 1.5 kg;
  • a spoonful of honey and mustard;
  • 600 gr onions;
  • salt and spices to taste.

Preparation:

Mix the meat with the chopped onion. Combine honey, mustard, salt and spices separately. Mix everything. Leave for 1.5-3 hours.

Delicious kebab using olive oil


This recipe is suitable for dry meats. Even the lean part of the carcass, the marinade will add juiciness and softness.

Ingredients:

  • pork - 1.5 kg;
  • lemon;
  • 4 tablespoons of olives. oils;
  • a teaspoon of paprika, coriander;
  • a pinch of ground ginger, cinnamon and nutmeg, red and black pepper;
  • salt to taste.

What to do:

Mix all the spices, cover them with oil. Let stand for half an hour so that they complement each other's taste. Then mix with pieces of meat. Marinate for 2-3 hours at room temperature. If in the refrigerator, then 4-5.

Before frying, season with salt, string on skewers, alternating with thinly sliced ​​lemon slices.

Pork shashlik in its own juice without marinade


For the meat to "open" and release its own juice, you need to use onion or lemon. And you can do both at the same time.

For a kilo of meat, you need the following ingredients:

  • 2 lemons;
  • 3 medium onions;
  • salt to taste.

How to cook:

Squeeze juice from lemons, the rest of the fruit can be cut and sent to meat and onion half rings. Mix everything and put under oppression for at least 7 hours.

Hello again, dear friends and guests of my blog! I continue this burning topic about kebabs and the most delicious marinades for them. Last time we looked at pickling methods. However, I also talked about it.

There are simply incredibly many different recipes for meat in nature, which cannot be accommodated in one article. Therefore, today I want to tell a little more about this and describe in detail.

I myself was so fascinated by this topic that I simply could not stop, summer is just around the corner. Out of town for the weekend ahead. And what a picnic without a good barbecue? Yes, no!

My husband has already run out of recipes, but I'm persistent and not going to back down. I rummaged through the Internet and found many more interesting ways how to marinate a kebab. In particular, pork, as it is one of the most popular types of meat that Russians choose for outings.

Since I already wrote about this, I will just briefly remind you how to choose the right meat:

  • Choose only chilled, never from the freezer.
  • Check freshness with your finger. Just poke it and if it recovers quickly, then everything is in order.
  • Color - the darker the meat, the older it is. Choose pinkish in color.
  • The most suitable parts for a kebab are the neck, tenderloin, chop and ham.

A very interesting recipe, prepared in warm sunflower oil, which absorbs all the aroma of onions and spices. The meat infused in it is very soft and juicy.

Ingredients:

  • Pork tenderloin - 1.5 kg
  • Soy sauce - 20 gr
  • Bulb onions - 2 pieces
  • Tomatoes - 5-6 pcs.
  • Vegetable oil - 15-20 gr.
  • Garlic - 2 cloves
  • Ground red pepper - 0.5 tsp
  • Paprika - 0.5 tsp
  • Salt to taste
  • Bay leaf - 1 pc.

1. Peel all the skin off the tomato. To do this, make small cuts on top with a cross and place in hot boiling water for just a couple of seconds, then drain the boiling water and the skin is easily removed. Then grate them into a bowl on a coarse grater and salt and mix.

2. Cut the onion into half rings and place in a preheated pan, heat a little and squeeze the garlic there, stir. Let it heat up in the pan for another minute and turn it off. You do not need to fry the onion, just let it become slightly transparent.

3. Directly into a frying pan with onions, while the oil is still warm, pour spices, broken bay leaves and tomato gruel. Stir and add soy sauce. We do all this so that the warm oil gives an amazing aroma, saturated with onions and other spices. In cold oil, this effect will not work.

4. Cut the tenderloin into portions that you will put on a skewer. Pour the marinade into it and mix well with your hands. Leave it at room temperature for 2 hours, then refrigerate it overnight. Although after 2 hours it can be grilled on the grill.

The meat is cooked for about 18-20 minutes. Turn it over every 30 seconds so that it cooks through properly on all sides. And your meat will be just incredibly tasty, soft and juicy.

Recipe for pork barbecue with vinegar and onions on mineral water

Here's another quick recipe for marinating kebabs on sparkling mineral water. Mineral water does wonders for meat. It speeds up the process itself and the meat is quickly saturated with the prepared brine.

If you don't like regular vinegar, substitute apple cider or grape vinegar, but then add one or two more tablespoons of it.

Ingredients:

  • Pork neck - 1.5 kg
  • Large onions - 3 pcs.
  • Ground pepper - 1 tsp
  • Tomato paste - 4 tablespoons
  • Salt - 2 tsp
  • Sugar - 2 tablespoons
  • Vegetable oil - 50 gr
  • Vinegar 9% - 4 tablespoons
  • Any spices for barbecue - 2 tsp
  • Sparkling mineral water

1. Cut the meat into pieces, approximately like a matchbox. Cut the onion into half rings and add to the meat. Then add salt, spices, sugar, tomato paste, vegetable oil, vinegar one by one and cover everything with mineral water.

2. Taste the marinade, it should be spicy, slightly salty, slightly sweet, slightly sour. If something is missing, add a little more. The main thing is that it is sweet-sour-salty. The kebab will be ready for frying in two to three hours.

3. On the grill, it cooks for about 15 minutes, and at the same time requires constant attention. It must be turned over all the time so that the meat is fried evenly. For this he will thank you with his indescribable aroma and taste.

A quick way to make juicy carbonade kebabs

I just could not ignore this recipe. Here we will do without the marinade at all. But, despite all this meat will be so juicy that you will definitely want to make such a kebab more than once for yourself and your friends or guests in the country. The taste is simply amazing.

Ingredients:

  • Pork chop - 1.5 - 2 kg
  • Bacon - 150 gr
  • Butter - 150 gr
  • Dill - bunch
  • Garlic - 3-4 cloves
  • Salt and pepper to taste

Cooking method:

1. Remove the oil from the refrigerator beforehand to soften a little. Mash the butter in a bowl with a fork, add the dill chopped with a knife. Season with salt and pepper. Squeeze garlic there or grate on a fine grater. Mix everything well.

2. Cut bacon into small pieces.

3. Cut the carbonate into steaks. The steaks must be of the same thickness. Then you need to beat them off with a hammer. Spread the prepared butter on each piece. Place the sliced ​​bacon in there.

4. Then just roll it into a tube. Do this with each piece. Place all rolls in the freezer for -20-30 minutes to freeze and cut easier. After the elapsed time, cut the rolls into small rolls. And put on the grill.

5. Place the skewer so that the sides with the oil are not looking down, but to the side. The coals should not be very hot, let them stand a little so that the very heat subsides. Cook for about 10-15 minutes, turning constantly.

Such a kebab is simply super juicy. And mind you, you don't need to keep it in any brine, you don't have to wait until the meat is soaked. I highly recommend trying it at least once. You will definitely not regret it.

Super quick marinade using kiwi

Kiwi contains such an enzyme that very quickly begins to eat away at meat, so if you choose this recipe, then you need to start cooking with an already over-ignited barbecue. Just the coals will reach the desired state. If you overexpose the meat in kiwi, then it will lose its appearance, it will be as if shabby.

Watch a detailed video recipe. Everything is described in detail there. The meat is really very soft and juicy with a slight sourness.

Delicious marinade for meat with pomegranate juice

But try the Armenian barbecue recipe. Another quick way, for those who do not like to wait long.

Ingredients:

  • Pork - 1 kg
  • Bulb onions - 3 pcs.
  • Salt, pepper, spices - to taste
  • Pomegranate - 1 pc.

1. Cut the meat to your liking, but not too large pieces. Add salt, pepper and spices to it.

2. Cut the onion into half rings and mash in a mortar. However, you can knead it in a bowl with your hands, the main thing is that it gives juice. Place it with the meat. Stir well with your hands.

3. Peel the pomegranate. Divide into several parts and use a mortar to knead the pomegranate so that it gives juice. Put the remaining pulp with seeds to the meat and pour the squeezed juice there. Stir and marinate for 40 minutes.

4. As usual, the time for frying, depending on the portion of the pork, will be from 15 to 30 minutes. And remember to constantly turn the skewer over the fire. When you cook it on the grill, put pine cones on the coals for smoking. The scent will be amazing. But this is more like a recommendation to the described recipe, and not an obligation.

Classic quick recipe with onions in 3 hours

The simplest way to ferment meat for barbecue. Originally from the Soviet Union. So they usually liked to cook on hikes, fishing, at their dachas. The main thing here is to thoroughly rinse the onion with meat so that it gives more juice.

Ingredients:

  • Meat (neck) - 1 kg
  • Onions - 2 pcs.
  • Salt and pepper to taste
  • Vegetable oil - 50 gr

Cut one onion into large rings. Chop the second onion finely and finely. Salt and pepper the meat and add finely chopped onion. Stir well with your hands and pour in the oil. Stir again.

Then add the large onion rings and stir gently to prevent the onion rings from breaking. Leave it on for at least 3 hours. You can leave it overnight.

The onion rings can then be put on the skewer along with the meat. Fry for about 15-20 minutes and you can eat. I like to eat straight from the skewer. But you, if it is more convenient, remove the meat on plates. Very pleasant taste and soft meat.

Cooking a delicious barbecue using mustard

For this recipe, you can choose the usual hot mustard, or you can use the French one, in grains. Just then take the proportion 1.5 times more. This sauce imparts a special flavor to the meat, besides, it softens it well.

Ingredients:

  • Pork neck - 1 kg
  • Mustard - 1 tablespoon
  • Onions - 2 pcs.
  • Salt to taste
  • Ground black pepper - to taste

Cut the meat into medium pieces. Pepper and add mustard to the meat. Stir for about two minutes so that the mustard is well coated on each bite.

Cut the onion into rings and half rings and add to the meat. Season with salt and mix well, pressing directly on the onion for juice. Leave our starter culture at room temperature for 3-4 hours. You can then skewer and cook.

Marinade with mayonnaise for juicy meat

Ingredients for 1 kg of pork:

  • Bulb onions - 5-6 pcs.
  • Mayonnaise - 250 gr
  • Ground paprika - 0.5 tsp
  • Ground black pepper - 0.5 tsp
  • Sumy - 1 tsp
  • Ground coriander - 1 tsp
  • Salt to taste

1. Chop the onion into rings, chop half the onion in a blender or on a fine grater to make a gruel. And mix with mayonnaise.

2. Cut the meat into portions and add all the spices and salt. Then add the mayonnaise-onion gruel there. Mix again.

3. In a separate bowl, put a layer of onions in rings, then the next layer of meat, on top again a layer of onions, and so on. Alternate layers of meat and onions. Top with remaining mayonnaise and cover with lid. Refrigerate for 6-8 hours, preferably overnight.

4. The next day, place the meat on a skewer, wait until the wood burns to gray coals and place the skewer on the manga. 15-25 minutes and you have a wonderful, juicy and aromatic barbecue.

Video on how to prepare two marinades with beer and kefir with honey

I found a wonderful video that indicated two recipes for pickling meat for a picnic at once. First on beer with honey. And the second on kefir with honey. Both recipes use a blender to grind all the ingredients.

Ingredients for a beer recipe:

  • Meat - 1.5 kg
  • Light beer - 0.5 l
  • Vegetable oil - 100 gr
  • Garlic - 2-3 pcs.
  • Bulb onions - 2 pcs.
  • Sumy - 1 tsp
  • Salt to taste
  • Ginger root - 20 gr.
  • Honey - 1 tablespoon
  • Ground pepper - to taste

Ingredients for the kefir recipe:

  • Meat - 1.5 kg.
  • Kefir - 0.5 l
  • Honey - 1 tablespoon
  • Garlic - 2-3 pcs.
  • Ground black pepper - to taste
  • Salt to taste
  • Lemon - 1/2 pc.

Now look at how to cook meat for a kebab.

Dear friends, I really want to hope that you will appreciate all these recipes. Each has its own flavor, and each is worthy of your barbecue. Try them at least once, you will definitely not be disappointed. Write in the comments which one you like best.

Now I'm finishing up and see you in the next articles. Do not forget about me and I will delight you with new wonderful recipes. all the best to you.


With the onset of the long-awaited warmth, we all want to get out into nature, go to a summer cottage or get together for a hike with friends. Delicious homemade pork barbecue can double the pleasure of outdoor recreation.

Delicious shashlik fried in nature (on a fire or grill) is not just food, it is a special tradition, a ritual. It is even accepted that only men know how to cook a soft and juicy shish kebab correctly. However, this is not a very difficult task, the main thing is to strictly observe the cooking technology.

What meat to choose for barbecue

The answer to this question primarily depends on your taste. Traditionally, shish kebab is made from pork, beef or lamb. If you like meat with a little fat, you can choose a shoulder of lamb or pig neck. If you prefer lean meat, choose beef tenderloin or loin.

You can make a more dietary shish kebab from chicken or turkey, the breast or thigh parts of the bird are perfect for it, you just need to clean the meat from the skin and bones.

How to properly marinate a kebab so that it is soft and juicy

There are a lot of ways to marinate barbecue. The right kebab marinade depends on the type of meat you choose. Georgian barbecue marinade with the addition of tkemali sauce and pomegranate juice is ideally combined with lamb.

Pork shashlik is usually marinated in onion juice or dry red wine. Tender veal tenderloin is usually marinated with aromatic herbs and olive oil. Remember, the fattier the meat, the sharper the spices should be.

Collar shashlik can be flavored with mustard marinade or hot pepper marinade. Chicken kebabs are very tender, so they are often soaked in a cream or citrus marinade. This sauce makes the meat softer and prevents it from drying out over the fire.

There are also more original types of kebab marinade, for example, marinade based on yogurt, kefir and even black tea.

The main thing is to make the marinade in advance, because it takes at least 8 hours to marinate the meat for the kebab. To make the meat better saturated, it can be put under oppression, and spices, onions, garlic or other vegetables can be added to the marinade.

The best marinade recipes for pork kebabs

There are many more options for marinating a kebab than many people think. The correct marinade for kebabs depends on the method of roasting, the availability of vegetables and, of course, the type of meat. In total, there are more than fifty different variations of marinating kebabs, we will focus on the 9 most common.

Pork kebab marinade in soy sauce with onions without vinegar

For a holiday in nature to be a success, you need to marinate a good kebab in advance! Pork kebab will be an ideal treat for all loved ones. No doubt everyone will like this kind of meat! The most important thing is that the meat is thoroughly saturated with marinade and fully prepared for grilling on the grill!

Soft and juicy meat with a haze aroma will become not only a delicious dish of seasonal outings to nature, but also an occasion for friendly conversations and a positive attitude of vacationers. A simple, but very tasty recipe for pork kebab you need to take note of in order to use it on occasion!

Required Ingredients:

  • 1.5 kilograms of pork meat;
  • 5 large onion heads;
  • 50 milliliters of soy sauce;
  • 3-4 teaspoons of dry grill and kebab seasoning;
  • to taste of table salt;
  • head of garlic;
  • 50 milliliters of vegetable oil;
  • 50-60 milliliters of beer.

Pork kebab in soy sauce with onions - a step-by-step recipe with a photo:


Cut the pork into large cubes. It is convenient to work with frozen meat. The pieces should be approximately equal. Place the meat in a deep container.


Peel the onions. Cut into rings. Put the onion in a bowl with meat.



Pour soy sauce into the meat mass.


Immediately pour in vegetable oil. This product will soften the meat. Combine with soy sauce to make a great liquid that makes the pork pieces tender.


Add spices. Send garlic chopped with a knife to the total mass.



Mix everything with your hands. The kebab should stand in a cold place for a day.


After that, the meat can be grilled over charcoal.


Put the kebab on the wire rack, fry the meat for about 20 minutes. The grate, during frying, must be turned over several times so that everything is fried sequentially.


Also, the meat needs to be poured with beer so that it is juicy and tender. If desired, beer can be replaced with mineral water with gas.


Ready, pork kebab can be eaten. Bon Appetit!


Onion marinade for pork kebab with vinegar

For lean pork neck, loin or beef tenderloin, almost any kind of marinade will work, but onion marinade is most commonly used. Cut onions or red onions into large rings, pour two tablespoons of wine vinegar, sprinkle with a mixture of salt, coriander and pepper and put in heat for several hours so that the onions let the juice flow.

Put the onion rings in a large container in an even layer, and put pieces of meat on top. Alternate layers of meat and onions evenly, pour the remaining onion juice on top and leave the container with the marinade in the refrigerator for a day, covering it with something heavy.

Spicy marinade with mustard and red pepper

A marinade for fatty pork, such as brisket, ham, or collar, is usually made with hot spices such as mustard or paprika and lots of vegetables.

Mix 3 tablespoons of hot mustard and 3 tablespoons of granular mustard in a bowl, add 4 grated pieces of garlic and half a glass of soy sauce.

Place the meat, bell pepper rings and onion rings in a container. When spreading mustard mixture on meat, try to rub it in as hard as possible.

Video: Marinade for pork kebab on kefir

For a tender pork kebab you will need:

  • 2 kg of pork meat;
  • one liter of kefir;
  • head of garlic;
  • 6-8 onions;
  • parsley, salt and pepper to taste.

Preparation:


Georgian barbecue marinade with pomegranate juice

Georgian marinade with pomegranate juice and walnuts, except for pork, is also great for lamb. For this marinade, you need to grind 100 g of walnuts into a paste, mix with salt, sugar, garlic, cilantro and hot pepper and pour this mixture with a glass of pomegranate juice.

Pork kebab yoghurt marinade

This marinade turns out to be very tender, it also goes well with poultry kebabs. Just combine plain white yogurt, salt and hot pepper. Marinate the meat for at least 5 hours. This shish kebab is usually served without vegetables.

Tomato marinade for pork kebab

This version of the marinade is made on the basis of tomato paste and onions. If the tomato paste is very concentrated, you can add a tablespoon of sugar and half a glass of water to it. Pork kebab is baked on a skewer with tomatoes and mushrooms.

Marinade with the addition of dry red wine

Wine marinade is the second most popular type of marinade and goes well with any meat. It is best to use semi-dry red wine for it.

Wine must first be infused with bay leaves, cloves, pepper and lemon juice.

Meat in wine must necessarily be under oppression - this way it will be better impregnated.

Pork kebab marinade with lemon and onion

This marinade can be made on the basis of lemons or oranges with the addition of sliced ​​onions, sugar, salt, paprika and hot pepper (optional). The citrus marinade will make the meat taste very tender and original.

Tea marinade for barbecue

Perhaps the most unusual kind of marinade. It is made from strong black tea, salt and black pepper. Great for mutton kebabs. The meat is infused in it relatively quickly - from 3 to 5 hours.

The main thing is to strain the tea leaves well and put the meat under oppression.

Pork kebab in a tea marinade is served with baked tomatoes.

Video: Pork shashlik - a quick marinade on mineral water with lemon

Ingredients:

  • 3 kg of fresh pork;
  • 2-3 onion heads medium in size;
  • one lemon;
  • packing of spices for frying meat;
  • 0.5 liters of carbonated mineral water;
  • salt and pepper to taste.

How to cook:

Pineapple marinade for pork skewers

Mix pineapple juice, tomato paste and soy sauce in a bowl, add rings of onion and bell pepper. Insist meat for 6 hours. When frying a kebab over a fire, pour the rest of the marinade on it every 5 minutes so that the marinade is baked with the meat.

Pork kebab marinade with mayonnaise

Required:

  • pork meat - 1 kg;
  • mayonnaise - 200 ml. (for the marinade, it is better to take about 67% fat);
  • onions - 5-6 large onions;
  • salt and spices to taste.

How to marinate pork skewers in mayonnaise with spices:

Cut the meat into slices about 7-8 cm thick.

Too small pieces should not be done, otherwise the kebab may turn out to be dry and burnt.

Peel the onions, wash and cut into large wide rings. Combine the onion, mayonnaise and spices with the chopped meat. Stir gently and spread the onion evenly in the pork bowl. Marinate for a day.

After the specified time has elapsed, string pieces of meat with onions on a skewer alternately and fry over a fire or on a grill.

Make sure that the fire does not burn. The barbecue should be cooked over the heat, so if the fire flares up, put it out with a little water.

To keep the pork skewers evenly fried, periodically turn the skewers with meat. After 40 minutes, delicious pork kebab in mayonnaise marinade with onions will be ready.

Pork shashlik in its own juice

There is a special type of kebab that is gaining popularity in the Scandinavian countries - nude kebab. The preparation of this kebab does not involve the use of marinade and vegetables.

Nude shashlik is pure meat cooked on an open hot grill until medium rare. This dish allows you to subtly feel the taste of meat without foreign smells and additives. But for its preparation it is necessary to use very fresh meat of a young animal.

Most often, such a shish kebab is prepared from a dairy lamb or piglet 3-12 months old, while the meat should not be frozen or any other processing.

But keep in mind! A kebab without marinade from regular meat risks getting tough and tasteless.

Video: Soft pork kebab with kiwi

What vegetables are suitable for barbecue

Almost any vegetables can be baked on skewers with meat. They will not only turn out tasty and aromatic, but also give the kebab an original flavor.

Grilled vegetables can be marinated with meat or baked fresh. Kebabs are most often fried with onions, mushrooms, bell peppers, eggplants, potatoes and tomatoes.

Where is it better to cook: on the grill or on the fire

Barbecue on the grill usually turns out to be more juicy on the inside, but the barbecue on the fire comes out more fried on the outside. The grill itself is good because it does not require any extra effort, it is easy to assemble and disassemble, but the fire will cost you less and add variety to your vacation.

  • How to choose wood for a fire

It is very important to choose the right wood for the fire. The most delicious kebab is obtained using the wood of fruit trees. In no case do not take conifers, mountain ash, aspen, acacia and poplar for lighting. When burning, firewood from these trees emit harmful resins into the air.

How to make a bonfire

If you don’t have any special campfire fixtures on hand, you can make one yourself. To do this, find 4 middle bifurcated sticks and insert them into the ground so that they form the corners of a conditional rectangle.

These peculiar slingshots must be of the same length. Then take 2 absolutely straight sticks and place them on the long sides of the rectangle. Between them, you can easily lay out skewers with meat.

Then, under the structure, you will need to form a neat slide of wood. Small branches, sawdust and dry leaves are placed in the center of the hill, and large logs are laid out on the sides. You need to set fire to the structure from the inside with a large piece of paper or dry grass.

You can douse the wood with a special fire liquid. The main thing is to observe fire safety techniques.

Clear the area around the fire from dry leaves and branches and place large stones in a circle so that the fire cannot spread outside the fire.

Before frying kebabs, let the fire burn for 20-30 minutes, so the height of the flame will be optimal.


How to properly fry a kebab to make it delicious

When frying kebabs, do not forget to turn them over in time, and also constantly watch the flame in the fire. If the fire flares up too much, you can spray the fire with water, but if the coals go out, fan the flame with a special fan or piece of cardboard.

To make the kebab taste more intense, cover the skewers with clean paper on top and pour wine or beer on top of the paper.

When going on a camping trip, be sure to check the weather forecast so that the rain doesn't catch you at the most inopportune moment. Then outdoor recreation with barbecue will give you pleasure and relaxation after a working week.

It is impossible to imagine outdoor recreation without a fragrant and hot barbecue. And from what to cook it? That's right, pork! It is fatter than beef tenderloin and turkey. And from what to prepare the marinade so that the meat becomes spicy and tender? You can use wine and vinegar, cream and natural yogurt. Experiment with herbs and herbs, fruit juices, and soda water.

Preparatory stage

Only beginners make a shish kebab from a frozen piece. Professionals who donated more than one kilogram of meat use fresh tenderloin. They choose the most tender and softest pieces. A pork neck is ideal, but a breast or lumbar section will work as well. Frozen meat is useful for making cutlets, goulash or dumplings. But a kebab from such a blank turns out to be too tough, like toasted pieces of rubber. The pleasant taste disappears.

Do not grab the first piece of meat that comes along. No, the preparation for the perfect kebab must be carefully examined. Smell, touch. Make sure it hasn't been under the counter for a month. Specimens with a large amount of fat will not work. The fat should be thin, white or creamy. Yellow indicates old and stale meat that should not be eaten without prolonged heat treatment.

Buy pork in a pink shade with a pleasant smell. If the blank has a deep red color or a specific aroma, it is better to leave it on the counter. You need to ask the seller to put pressure on the piece you like. If the hole quickly levels out, then the pig really ran around the pen yesterday. But there should be no caked blood or mucus in the workpiece.

Professionals know that choosing the perfect meat is only the first step. The future kebab must be properly cleaned. Rinse under running water, remove the translucent film and excess fat hanging from the workpiece. Divide the fillets into square or round pieces about the size of a 3 year old's fist. If the pieces are too small, they will turn into hard coals, which are easier to hammer in nails with than chew. Large kebabs are poorly fried and remain moist on the inside.

To prevent the taste of the dish from spoiling during pickling, you need to choose the right dishes. Plastic and aluminum containers emit toxic substances, due to which the dish acquires an unpleasant bitter taste. Wooden bowls give off tanning components. They make the pork tough. Containers made of glass or ceramics are suitable. Enamelled options can be used.

The meat, cut into portions, is kneaded by hand. Thanks to the massage, it becomes more tender and absorbs spices well. Vegetable oils are not recommended to be added to marinades. The pork is quite fatty. If you mix it with similar components, a film forms on the fillet surface, which will retain the melted fat in the fibers. The kebab will turn out to be too high in calories and harmful, with a high content of bad cholesterol.

Fermented milk options

Kefir softens tough fibers and adds a subtle sour taste to the dish. The fat content of the marinade base must be at least 3%. Diet options are not appropriate. Add 20-30 g of white sugar to 1.5 l of fermented milk drink, stir thoroughly.

In a ceramic or glass container, pork is mixed with grated onions, seasoned with kefir sauce. Stir and knead with your hands for 5-10 minutes, so that the meat is well saturated with the marinade. Sprinkle with black pepper, you can add aromatic herbs, coriander or turmeric. On top of the fillet, put onions, cut into large rings.

The second version of kefir marinade is prepared from a fermented milk drink and whey. The products are taken in equal proportions, mixed until smooth. Season with 2-3 tbsp. l. mayonnaise and the same amount of hot mustard. French won't do, it's too delicate. Mix pickled kebabs with onion rings. The more spicy vegetable, the tastier the dish will be. Put the bowl in the refrigerator or basement, cover with a lid, and put the load on top. After 40-50 minutes, the meat can be skewered and fried.

The meat retains its juiciness and becomes tender thanks to natural yoghurt. The drink should be free of sugar, dyes and other additives. The product is whipped in equal proportions with carbonated mineral water. For 1 kg of pork fillet, take 500 ml of each component. A pinch of black pepper, Italian herbs or coriander is added to the marinade. The meat is poured with yogurt sauce, decorated with thick onion rings on top and salted. Pork can be fried on a grill or pan. Regardless of the method of preparation, it turns out to be juicy and aromatic.

Fillets are soaked in whole milk. Pour 500 ml of drink into a saucepan with a thick bottom, add 2 tbsp. l sugar and 30 g of black pepper. The workpiece is brought to a boil and removed from the stove. While the milk is cooling, the meat, cut into portions, is rubbed with a paste of garlic and salt. The fillet is immersed in a warm marinade, left for 9 hours. Shashlik soaked in boiled milk should be fried with slices of sweet pepper, carrot and tomato slices. Vegetables are skewered with pork. They give the dish a rich aroma and piquant flavor.

Alcoholic marinades

If there is little time left, literally 1-2 hours, beer will save the situation. You will need 1.5 liters of dark or light and 3-4 large onions. Divide the meat into large pieces, rub each with a mixture of black or allspice and salt. Put in a saucepan, add the grated onion paste. Mash the fillet with a spicy vegetable with your hands, and then pour in cold beer in a thin stream. Stir with a spoon, cover the container and wrap with a towel. The kebab will be ready for frying in 50-60 minutes. Spicy lovers are advised to mix beer with mustard powder. Per bottle of alcohol from 30 to 50 g of spice. During frying, constantly spray the meat with salted water.

Do you want something spicy and unusual? Wine marinades are recommended. Alcohol will save if, instead of a young and tender pig, the seller slipped a tough and old boar. White and red wine sauce dissolves and softens muscle fibers, giving the dish a sweet-sour taste.

You can't do without spices and herbs. Usually they use barberry, bay leaf, a pinch of cloves, and lovers of spicy add a mixture of red and allspice. The fillets are salted at the very end, before they begin to string the appetizing pieces onto the skewers. Pork can get a little tough due to the combination of seasoning and alcohol.

The white wine marinade contains:

  1. ground barberry - 10-15 g;
  2. white wine vinegar - 120 ml;
  3. allspice - 1 tsp;
  4. white wine - 100 ml.

Mix the products, season with bay leaves and pour the prepared meat with the mixture. Pork is kept in such a marinade for 12 to 24 hours.

You can make a sauce from dry red wine. Put a pinch of rosemary and 2-3 cloves of garlic in a glass of alcohol. To make the meat better marinated, spiced wine is injected with a syringe into the fillet. Rub the pork with a paste of crushed garlic, salt and allspice. Soak in the remains of alcohol for a day. The kebab will be harsh, but spicy and fragrant.

The excess fat is cut off from the meat, but not thrown away. Divide the fillet into portions, mix with 2 lemons. Cut citruses into thin slices or slices. Lard is added to pork, seasoned with onion rings and wine marinade. A load is placed on the lid, left for 7 hours. Fillet and pickled fat are strung on a skewer to make the kebab more tender and juicy.

In Greece, they also like to relax in nature and pamper themselves with delicious meat cooked over the fire. Residents of the sunny country marinate pork in a spicy sauce made from tart red wine. For 250 ml of an alcoholic drink you will need:

  • French mustard, grains - 60 g;
  • garlic - 1 clove;
  • tomato sauce - 70 ml;
  • rosemary - 30 g.

Wine is mixed with tomato paste or juice. Ketchup will not work, it contains a lot of preservatives and flavor enhancers. Garlic is crushed in a mortar, poured into alcohol. The amount of rosemary can be reduced, because the spice has a rather strong and specific aroma. In a marinade of red wine and tomato sauce, pork is kept for a maximum of 60 minutes. Tomatoes or pieces of sweet pepper are strung on skewers along with meat.

In the Armenian version of the marinade, the wine is replaced with vintage cognac. For 100 ml of alcohol, you will need 2 tbsp. l. wine vinegar, a pinch of ground cloves, coriander seeds, allspice and red pepper. The workpiece is diluted with juice from 1 lemon and seasoned with 1 tsp. salt. Spices give the kebab a delicate aroma, and cognac - a piquant and unusual taste.

Diet recipes

Pork is quite heavy and fatty, so they try to soak it in light sauces. For example, in a mineral water marinade. This option is useful for vacationers who bought meat before the trip to nature. The carbonated drink quickly softens and breaks down muscle fibers, preparing fillets for frying in 1-2 hours.

Pork, peeled and chopped, is mixed with onion rings and Mediterranean herbs, as well as cilantro, dried tomatoes and paprika. The workpiece is seasoned with freshly squeezed juice from 1 lemon, knead the fillets with your hands and knead like dough. It remains to fill the pork with sparkling mineral water and cover with a lid.

If you want to cook a kebab with a vegetable side dish, you need to peel and fry 3 onions with 1 large carrot in sunflower or olive oil. The food is grated or cut into thick slices. Pour 15 g of sugar, 1.5 tbsp. Into a pan with softened vegetables. l. French mustard, a pinch of ground black pepper and the same amount of salt. Fill with 150 ml of sour cream and fry for 5 minutes. Pour 20 g of table vinegar into a warm marinade. The cooled sauce is mixed with peeled and chopped meat, the future shashlik is infused for 3-5 hours.

Tough meat will be saved with ordinary table vinegar. The product is combined with distilled water in a ratio of 1 to 2. Season with sugar and black pepper. The meat is first kneaded with onion rings and salt, and then poured with marinade. Insist fillet under pressure. During frying, the pork is poured with the remaining sauce or beer to make it soft and tender.

The vinegar marinade is replaced with pomegranate juice. Fruit acids break down muscle fibers, softening tough meat. And the red fruits give the kebab a sophisticated and piquant aroma. In addition to freshly squeezed pomegranate juice, you will need a bunch of basil and parsley. Pour a powder of 4-5 clove stars into the fruit drink. Pork is cut into large pieces and divided into several parts. The first portion of meat is placed on the bottom of the bowl, sprinkled with onion rings and salt on top. The second layer of pork is seasoned with herbs. Parsley is alternated with onions. When the fillet is finished, add the pomegranate juice. The future kebab is insisted in the cold under pressure so that it is well saturated with marinade.

Diet marinade is made from tomato paste with spices. You will need:

  • coriander;
  • paprika;
  • Red pepper;
  • a bunch of parsley;
  • dill;
  • black pepper.

Mix the meat, divided into pieces, in a glass bowl with herbs and spices. Dilute 2-3 tbsp. l. tomato paste with distilled or mineral water. Pour the tomato sauce into the fillet, leave for 7 hours.

You can quickly soften tough meat with kiwi. Green fruits are chopped with a blender. Pork pieces are mixed with onions, chopped rings, paprika and dried tomatoes. Pour kiwi paste into a bowl, knead the fillets with your hands. The meat is insisted from 20 to 30 minutes, it is impossible longer, otherwise the pork will become too soft, like porridge.

Lemons are used instead of kiwi. For 2 kg of fillet, take 3 citrus and the same amount of onion. Fruits and a spicy vegetable are cut into rings, mixed with the pulp. You can add a little crushed garlic, finely chopped basil, or parsley. Pork is pressed down with a press, insisted for 3-4 hours, stirring occasionally. Before marinating the meat is lightly beaten with a hammer or fists to soften.

Tomatoes give a sour taste. Take 4 parts pork and 1 part ripe tomatoes. The pulp is cut into cubes, and the vegetables are cut into slices. Knead the tomatoes with your hands so that they let the juice in, then mix with the second component and lightly add some salt. If you want the kebab to be spicy, add black, red and allspice, a little paprika and ground ginger root.

Delicious and inexpensive

Marinades with kiwi, pomegranates and red wine are expensive. If you need a budget and savory sauce, we recommend trying the option with cream. Home and store are suitable, any fat content. First, the pork is rubbed with a mass of ground onions and garlic. Pour into a deep bowl, season with the rest of the spicy vegetables and cream. The kebab is sent to the refrigerator for 6 hours.

Fans of Chinese food will love the Asian version of the marinade. You will need:

  • a bunch of fresh cilantro;
  • soy sauce;
  • garlic;
  • rice vinegar;
  • cilantro seeds;
  • some vegetable oil.

Grind the greens in a blender until smooth. Add a clove of garlic, 60 ml of honey. Refuel with 2 tbsp. l. rice vinegar, 4 pinches of cilantro seeds and 10 ml of vegetable oil. Beat the mass and divide into two parts. The first portion of the sauce is rubbed with peeled and chopped pieces of pork. The second is poured into a kebab. During the night, the meat will infuse and acquire a spicy sweet and sour aftertaste.

  • fresh ginger - 50 g;
  • lime - 1 pc.;
  • red onion;
  • chili pepper - 1 pod;
  • garlic - 6 cloves;
  • soy sauce - 50 ml.

Cut the ginger root into thin slices, mix with lime wedges. Season the food with crushed garlic cloves, finely chopped red onion and hot pepper rings. Pour soy sauce into a container with components, you can add a pinch of sugar or a little honey for a more piquant taste. Stir the workpiece, season the meat with marinade and leave for 2 hours.

Pork will acquire a golden hue if kefir and pomegranate juice are replaced with regular tea. The packaged version will not work, only leaf tea. Prepare a strong drink without sugar. The meat is poured with the present liquid of a dark brown shade for 3-4 hours. After tea, you can use a vegetable or yoghurt marinade to soften the fillets.

To cook delicious kebabs from old and tough meat, you need to take 0.5 liters of grapefruit juice and mix the liquid with 50 g of cilantro gruel. The drink is pepper and salted to taste, pork is soaked in the preparation for 4-6 hours. The pulp becomes tender, acquires a light citrus aroma and a sour taste.

Pork, like lamb, seems to be created for making barbecue. The fatty layers make the meat soft and juicy and without marinade. And special sauces add piquancy and aroma.

Video: recipe for marinating pork kebab