Delicious soft pork skewers. Shish kebab in a pan - fast and tasty! Super Quick Kiwi Marinade

Description

Juicy pork skewers- our most popular option meat dish for a picnic, a step-by-step recipe with a cooking photo of which we have prepared for you today. It is not difficult to get pork, it is relatively inexpensive and ideal for barbecue. However, you need to know some of the subtleties of choosing this type of meat so that the dish does not turn out to be hopelessly spoiled.

Pork for barbecue should not be steamed or frozen. You should buy fresh, slightly chilled meat. Pork neck and shoulder blade are especially good in this case. In our recipe, we use the neck. It is quite soft, tender and moderately oily, thanks to which the barbecue will turn out juicy.

You need to cook pork for barbecue in advance, at home. The meat should be washed under running water, dried with a paper towel, cut off the hymen and small bones with a knife, and then cut the flesh into cubes of about 4-5 cm. .

Marinate pork for barbecue preferably in an enamel pan. We recommend that you do not use vinegar in the marinade, because. it is only needed to mask stale or extremely tough meat (but you choose the right one!). In barbecue marinade, you can limit yourself to only onions(more), salt and hot pepper. But for our barbecue, we will prepare a more complex marinade by adding red tomatoes to it, which will make the pork softer and juicier. Marinate the meat for at least 3 hours (preferably 6-8), and then you can string it on skewers and send it to the grill, where well-marinated pork will cook for a little more than half an hour.

If you follow the advice of our recipe, you will have the most delicious and juicy pork skewers you can imagine!

Ingredients

(1.8 kg)
(200 g)
(200 g)
(1 tsp)
(1 tsp)

Cooking steps

Cut about 2 kg of fresh pork neck into medium-sized pieces and place in a marinating pan.

For red tomatoes (200 g, but more) we make a cross-shaped incision on the skin, blanch for 3 minutes, then remove the skin, and chop the pulp with a knife.

Grind 200 g (more if you want the meat to be juicier) onion, pour 1 tsp. salt, knead the onion with your hands, and then, together with the chopped tomatoes, send it to the saucepan with the meat.

Add 1 tsp. ground black pepper. Mix everything and leave the pork to marinate for at least 3 hours.

When the meat is marinated, string it on skewers.

We kindle the coals and wait until they turn into ashes, but inside they will smolder. At this point, put the kebabs on the grill.

We fry them for 30-40 minutes (perhaps more, because the time depends on the quality of the meat, its rigidity and the size of the cut), turning regularly so that the frying is even.

Ready-made pork skewers have a pleasant golden brown crust.

We take them off the grill and serve them to the table.

Bon appetit!

With the advent of spring, you want to breathe in the freshness and aroma of blossoming trees. It is at this time that people celebrate May Day and Victory Day, on which they get out with their families to nature.

What vacation can be without a delicious and fragrant pork skewers? Then a lot of questions arise. "How to choose the right meat?" "What is the best marinade to cook?"

So, the choice of recipe is individual, depending on taste preference. We offer to consider the main options for preparing barbecue marinade.

Marinade recipe for pork skewers so that the meat is tender (a simple classic recipe with kiwi)

Kiwi contains natural acid in its composition. For pickling, it is best to use natural ingredients than artificially created in the form vinegar essence. It is important to remember that when combining the fill with meat, it cannot be left overnight, as exotic fruit greatly softens the meat fibers. Therefore, this step-by-step recipe is considered the fastest, most delicious and fragrant.

Products:

pork (loin) - 1.6 kg;
kiwi - 120 g;
onion turnip - 420 g;
spices, salt to taste.

1. Rinse the meat, cut into pieces of the same size, salt and pepper a little. Stir, light and crushing movements.

2. Remove the husk from the onion. Using a blender, grind until puree. Combine it with meat, mix.

3. Peel the kiwi. Turn into gruel and put in meat, stir and leave to marinate for 2 hours. After the time has elapsed, it is allowed to fry.

Next, I suggest that you consider the options for pork kebab marinade, which I once cooked myself and tried accordingly. As the saying goes: “there are no comrades for taste and color” - choose your barbecue recipe and quickly go to nature!

Properly marinating meat is the most milestone preparation of tender and fragrant dishes. The chosen method determines the taste of the finished ingredient. Although the pork pulp will top quality, it all depends on the marinade made.

These step by step recipes will help to make the meat tasty, fragrant and soft. The main condition for cooking is to observe the proportions of meat and the main product for the marinade.

The easiest way pre-training meat pulp for frying - pickling in a large number of onion slices. Due to the significant release of onion juice, the meat softens, and when frying it turns out tender and soft.

Products:

pork fillet - 2 kg;
onion - 2 kg;
ground pepper - 25 g;
lavrushka - 5 sheets;
table salt - 10 g;
granulated sugar - 10 g;
lemon juice - 80 ml;
ground coriander - 5 g.

1. Free the onion from the husk, wash and cut into a medium-sized cube. Crumble the parsley with your hands into a separate bowl.

2. Combine the prepared ingredients in a blender bowl and grind to a puree state.

3. Rinse the meat, dry and cut into equal pieces. Combine in a capacious container with prepared onion gruel, spices, sugar, salt and lemon juice. Mix thoroughly, cover and leave in a cold place for 6-10 hours.

Pork skewers - marinade with mayonnaise

A simple and common way to prepare a marinade for pork meat. Experts recommend using fatty mayonnaise sauce or purchased Provencal, but without additives. For piquancy, ketchup "Shashlychny" is added, as it contains fragrant spices in its composition.

Products:

onion turnip - 500 g;
meat without bones and skin - 1.5 kg;
grill seasoning - 30 g;
liquid smoke - 5 ml;
mayonnaise "Provencal" - 40 g;
ketchup - 45 g;
table mustard -2 tsp;
garlic - 4 cloves.

1. First of all, you need to prepare the pork: rinse, dry and cut into equal pieces. Peel the onion from unsuitable parts, chop into strips.

2. In a capacious container, combine meat, onion and seasoning. Leave for 60 minutes, previously covered. In a separate bowl, combine mayonnaise with ketchup, mustard, minced garlic and liquid smoke.

3. Lubricate the meat pieces with the finished mass, cover and put in the refrigerator for 3 hours.

Barbecue marinade with vinegar and onions for pork shish kebab

Making a marinade with wine vinegar and herbs is quite easy and simple. The difference from other cooking options is the absence of vinegar essence. The filling turns out to be fragrant, spicy, thereby giving unusual taste pork.

Products:

onion - 400 g;
meat pulp - 1.5 kg;
white wine vinegar - 50 ml;
garlic - 4 cloves;
sesame oil - 55 ml;
granulated sugar - 2 tsp;
chili - 15 g;
cloves - on the tip of a knife;
cinnamon - 0.5 tsp;
thyme, thyme;
lavrushka - 2 sheets.

1. Pre-treat the meat, cut into suitable pieces. Peel the garlic, rinse and pass through a press. Chop the clean and prepared onion into strips.

2. Peel hot pepper and cut into 2 identical parts. Combine all liquid ingredients with loose spices, mix thoroughly.

3. Pour into meat, add garlic and onion. Stir the contents well, cover and put in a cold place for 8 hours. If necessary and desired, before frying, it is allowed to sprinkle the pieces with finely chopped dill.

Classic kebab according to the Caucasian recipe from the chef of the Caucasian cuisine restaurant

The secret of cooking the most delicious kebab, according to the chef himself, is the right meat and the right spices. So he fries meat only from the pork neck and marinates according to the classic recipe: thyme, two types of pepper (black and red), bay leaf, vinegar and vegetable oil, onion and salt.

Watch the video and everything will become clear to you:

Pork barbecue marinade with soy sauce and lemon

The composition of the marinade has an acidic base, since lemon fruit is used for cooking. In turn, soy sauce will give the finished dish some piquancy and a beautiful blush during frying.

Products:

pork pulp without skin, bones - 2 kg;
onion turnip - 1.5 kg;
lemon - 1 fruit;
spices for pork to taste;
table salt - 30 g;
a mixture of ground peppers;
soy sauce - 50 ml.

1. Rinse the meat pulp from blood, dry with disposable napkins. Chop into medium-sized cubes and place in a convenient bowl.

2. Peeled onions, chop into half rings. Knead a little with your hands and combine with meat pieces.

3. Squeeze freshly squeezed juice from a lemon fruit, add spices and a mixture of peppers, pour in soy sauce. Mix thoroughly with light, pressing movements. Cover, put in a cool place for 4 hours with regular stirring. Half an hour before frying, add salt.

Pork skewers - marinade on kefir

The fermented milk drink contains acid, which makes the meat pulp softer. Kefir for this dish will come in handy. It is important to remember that you should not marinate the pieces for a long time in kefir. Otherwise, the result will be the same as in acetic acid. The time interval is from 3.5 to 4 hours. In Tatar cuisine, it is used for classic recipe special kefir drink - "Ayran".

Products:

pork neck - 3 kg;
onion turnip - 1.4 kg;
kefir - 1 l;
table salt;
ground black pepper;
a mixture of spices (coriander, paprika, nutmeg, zira);
dry dill, basil;
red ground pepper.

1. Rinse the pork, dry it with clean, disposable napkins. Cut into cubes measuring 5 cm by 5 cm. It is better not to chop into small pieces, otherwise the meat will turn out a little dry. Large ones, on the contrary, may not be fried. Place in a plastic bowl suitable for mixing.

2. Peel the onion from the husk, rinse and chop into strips. In order for the vegetable to let the juice out faster, it needs to be mashed a little. Determine in a container for meat.

3. Thoroughly mix everything, making light and pressing movements. Add prepared spices, dry herbs, ground pepper and fermented milk drink. Mix everything well, cover and put in a cool place for marinating, but not in the refrigerator. Do not forget to stir the contents of the container from time to time.

In time, 40-60 minutes will be enough before the start of frying the barbecue. It is recommended to salt the meat 10-15 minutes before cooking, as salt particles draw all the juices out of the pulp, therefore, the dish will not turn out soft.

Pork meat skewers marinated in mineral water (mineral water)

For a large number meat is better to use mineral water for the base of the marinade. It quickly penetrates deep into the fibers, making them juicy and soft. And if you add fragrant dry herbs and spices, then the composition for meat will be ideal.

Products:

pork flesh without bones, skin - 4 kg;
onion - 1 kg;
paprika - 2 tablespoons;
coriander (seeds) - 0.5 tsp;
ground black pepper - 10 g;
salt.

1. Rinse the meat, dry it with dry napkins and cut into equal pieces. Remove husks and other parts that are unsuitable for eating from onions. Chop in half rings and combine it with meat pieces. Cover and leave for 60 minutes to soak up the onion juice.

2. After the time has elapsed, add all the prepared spices and seasonings, mix thoroughly. Then pour in mineral water. Fill with liquid so that it completely covers the pieces.

3. Seal the vessel with meat in the marinade hermetically with cling film. Leave in this form for 8 hours, and preferably 10 in a cold place.

Salads for nature:

Marinade for pork barbecue with tomato juice (paste, sauce)

No less tasty is the meat, pre-marinated in tomato juice, sauce or pasta. It is recommended to choose the basis carefully, but it is better to stop the choice on the product own cooking or tomato adjika. When packaged juice, it is important to look at the composition, as the less preservatives, the better.

Products:

meat pulp without bones and skin - 3 kg;
tomato juice - 900 ml;
onion turnip - 1.5 kg;
seasoning for barbecue to taste;
salt, seasoned to taste.

1. Rinse the pork, dry it with clean disposable napkins. Cut into pieces of the same size and put in a convenient container for marinating.

2. Clean the onion, remove unsuitable parts for food and rinse. Cut into several pieces and scroll through a meat grinder.

3. Combine the finished mass with meat pieces, add seasonings and juice, mix thoroughly. Cover and leave to marinate for 4 hours. It is important to remember that salt is added half an hour before frying.

Can be used instead of juice tomato paste. Meat is prepared in the same way, only 0.5 kg of concentrated puree is taken for 3 kg of meat.

And often served with barbecue.

Marinade with pomegranate juice

The beauty of this step-by-step recipe is that no matter what additional spices are taken, the marinade will still give off pomegranate. The meat turns out to be lickable, soft and savory in taste.

Products:

pork (loin) - 4 kg;
a mixture of ground peppers;
caraway;
coriander;
oregano;
paprika;
lavrushka;
onion turnip - 1.5 kg;
pomegranate juice - 1 l;
salt to taste.

1. Rinse the meat, dry it and cut into cubes of the same size. Peel the onion from the husk and other parts unsuitable for food. Chop into rings or half rings, as you like. Combine in a separate container, mix thoroughly and leave in a cool place for 60 minutes.

2. After the time has passed, add the prepared spices, the main thing is not to overdo it. Leave again for 1 hour, and then pour the required amount of pomegranate juice. Mix well, leave the container with the contents for 6-8 hours, stirring the contents regularly. Add salt half an hour before cooking meat on the coals.

With beer

Beer lovers will love this recipe. By the way, gourmets and maybe even you will like it more than with vinegar or mayonnaise. Barbecue on beer exudes the aroma of malt, the aroma of live fermentation. I only advise you to buy beer that is really fresh and lively, you can spoil the taste of shish kebab with others of lesser quality.

Ingredients:

beer (dark or light) - a liter bottle or two half a liter;
onions - 500 grams;
garlic - 3 cloves;
ground coriander - 2 teaspoons;
paprika - 2 teaspoons;
salt - to taste;
ground black pepper - to taste.

Everything is the same as in the previous recipes. Prepare the meat, finely chop the onion, garlic can be chopped or pressed in a crush.

Add spices, garlic and onion to the meat. Gently mix and pour the main ingredient - beer. Let it soak and saturate for 6-10 hours.

How to choose the right pork meat?

It is important not only to properly prepare the marinade for meat, but also to know the recommendations for choosing pork:

1. For a juicy kebab, a neck, a shoulder blade, a loin are perfect.

2. The color of the meat should be pink. The lighter, the younger the age of the animal and the dish itself will turn out much tastier and softer.

3. There should be a natural shine, haze indicates that the animal is not young. If you cook such a piece, then the kebab will turn out tough and tasteless.

4. Fat layers should be white, not yellow.

5. The smell is natural.

6. To purchase a piece of meat, you need to take it without bones, films and skins.

How to barbecue properly?

Before you start frying pickled meat, the pieces must be properly put on skewers. They string evenly so that the meat is evenly distributed throughout the skewer, and also that nothing hangs in the form of separate pieces. The onion must be completely removed from the meat, otherwise it will start to burn and the taste of the kebab will change.

Step-by-step meat frying technology:

make your own coals or buy ready-made ones. Don't forget to keep the coals smoldering. The heat is weak - the meat is dry, and if flames come out, then the pieces will burn. In order to maintain approximately the same temperature, it is recommended to keep a bottle of water next to the barbecue;
put skewers with strung meat on the grill, if necessary, it is allowed to additionally coat each piece vegetable oil. So, the meat will be baked faster and will not remain raw inside;
rotate skewers regularly. This is required so that the pieces are evenly fried;
be sure to follow the cooking process and do not leave the barbecue anywhere;
check the meat for readiness, remove it from the skewers to a clean plate.
Serve ready meal allowed with fresh vegetables, boiled potatoes. As a sauce, you can use garlic, soy, pomegranate, tomato.

Now you know how and know how to cook the most delicious shish kebab so that the meat is soft and juicy. Use any marinade recipe and shock your loved ones and friends.

Bon appetit! And have a great weekend!

The long-awaited warm time has come, everyone is already striving to escape into nature at any suitable moment. And what is the most important thing here? That's right, skewers! Under a glass of cold beer or a glass of vodka - a miracle, how good! We will tell you how to properly cook pork skewers, show the most delicious marinade so that the meat is soft and juicy, tasty and fragrant. You just have to choose the right meat and marinating method and fry the kebab deliciously on the grill.

Well, if the weather fails and you can’t get out into nature, you can easily cook a delicious pork kebab quickly in the oven on skewers or in a sleeve, it will also turn out great. Main - good mood and the right company. A couple of salads and sandwiches to warm up while the kebab is fried, and success is guaranteed.

Grilled pork skewers: 5 best marinade recipes

If you are going to nature and are looking for how to cook pork skewers on the grill, the right recipe, we will show you several options for marinades. With them, your barbecue will turn out amazingly soft and juicy and will delight your friends. You can marinate meat for barbecue with vinegar and onions, in beer and soy sauce, with mineral water, on kefir, with kiwi, with lemon and honey, with mayonnaise. We will also reveal the secrets of the marinade and the right choice of meat to you. It remains to fry it correctly - and this is also an art.

Pieces of meat are placed on a skewer across their fibers to give them a free state. It is not recommended to leave intervals with a skewer without meat, this will lead to charring of these places and give the skewers an unattractive look.

After the planting procedure is completed, it is worth inspecting appearance shish kebab and remove excess hanging pieces to avoid the appearance of coals. It is not recommended to put onions and vegetables on the skewer along with meat, as they differ in cooking time.

How and on what to fry pork skewers

The fuel can be charcoal, specially designed for barbecue and able to give heat in any case. In the absence of coal, you can use dry wood.

It is recommended to prepare the dishes in advance, in which there will be water mixed with vinegar in a small amount. A few drops should be used for one or one and a half liters of water. This composition is necessary for wetting the meat, in order to give it excellent taste and make it soft.

When cooking barbecue, you should monitor the coals, you must definitely wait until they burn out and lose their red appearance. Coals should be used hot, starting to gradually go out.

The meat is placed over the coals, and if there is a shortage of heat, it is pumped up with the help of a kind of fan made. If a fire breaks out in any place, it must be immediately extinguished by splashing water. Meat also requires infrequent wetting.

In the process of cooking, you should monitor the state of readiness of the meat, periodically turning it. It is advisable to constantly twist it, its appearance will tell about the complete readiness of the kebab, for complete certainty, you can cut and try one of the pieces.

If you follow all the rules for cooking barbecue, it will turn out excellent and will bring maximum pleasure when eating it.

Now you know how to cook pork skewers, we told you the options for preparing the marinade to make the kebab juicy, soft and tasty, how to choose the right meat, how to cut and marinate it, how to fry it properly. It remains only to start eating it and enjoy it. Bon appetit and have a great weekend!

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

How to choose meat for barbecue?

What is the best part of pork? Right choice meat is half the success in cooking barbecue. A product that has been frozen or improperly stored will spoil the taste of the dish. To make the meat tender, it is important not only to cook it well, but also to choose the part of the pork that is ideal for roasting on skewers. Recommendations for choosing a product for a classic pork kebab:

Don't buy frozen meat. Chilled pork is perfect for the dish. It is permissible to use a frozen product, but only if the freeze was once, although according to palatability shish kebab will still be inferior to a dish of chilled meat.
To distinguish between chilled and frozen pork, press down on the top with your finger. If the product is fresh, the surface will recover quickly. In defrosted pork, a bloody liquid will be visible, the consistency of such meat is loose, uneven, and the color is brighter.
Don't take meat if you're confused by the smell or the look. Smell the pork, see if it oozes blood - that's a bad sign. Humidity on the surface of the meat indicates the presence of harmful substances there or improper storage. If the product is grey, dark color, then the animal was old - the barbecue will turn out tough. Good meat has a dry appearance, a uniform shade over the entire surface, and a slight sheen.
Choose pieces without excess fat and lived - this will complicate the process of preparing pork for cooking. Some sellers hide fatty pieces by wrapping them inside, so carefully inspect the product from all sides.
Most importantly, buy the right cut of pork. Ideally for a soft and juicy kebab, meat from the neck (neck chop), located along the back of the pig, is suitable. Also, a wonderful dish will turn out from tenderloin, ribs, loin. Pork ham is also suitable for barbecue, but it is important not to overdry it. The back meat part and the tenderloin from the shoulder blades have a lot of veins, but if they are properly peeled and marinated, the kebab will turn out tender.

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

How to marinate pork skewers with lemon

Lemon juice is a great marinade dressing that can replace vinegar and oil. Lemons will provide the juiciness of the meat, give it an interesting flavor.

You will need:

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

Cooking:

Take a large container. Wash and clean the onion, cut into rings. Put one layer in a container, sprinkle with salt and spices.
Clean the meat from the veins, excess fat. Divide into serving pieces. Place the pork on top of the onion. Place another layer of onion on it. Lay out the layers one by one until these ingredients run out. Don't forget to sprinkle the layers with spices.
Wash the lemon, cut it. Squeeze out the juice.
Pour ingredients into containers.
Wrap the edges of the dishes with cling film, hide in the refrigerator for six hours. Mix ingredients 2 times.
Once the pork is marinated, it's ready to cook: put the pieces on skewers and cook over smoldering coals until tender, turning occasionally, drizzling with wine or water. Readiness is determined by the incision: a clear liquid should ooze from the meat.

Classic barbecue marinated in vinegar

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

You will need:

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

Cooking:

Prepare the meat: rinse under cold water, cut into portions.
Add spices to the meat product, mix everything well in a deep bowl.
Clean the onion. Grate the vegetable, and then pour it into a container with the rest of the ingredients.
2 to 1 dilute water with vinegar. This recommendation applies to the 9% component. If it is of a different concentration, follow the instructions on the packaging for dilution to a food consistency.
Pour the pieces with the resulting liquid, mix.
Cover the skewers in the marinade with cling film, leave at room temperature for 60 minutes. Then place in the refrigerator overnight.
Put the pieces of meat on skewers. Cook over charcoal, turning pork occasionally. Pour it with water, wine or beer to make the dish juicy.

Pork skewers marinated with mayonnaise

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

You will need:

5 bulbs;
kilogram of pork;
200 ml of mayonnaise;
seasonings.

Cooking:

Prepare pork, cut into portions. Put in a deep bowl.
Add your favorite spices, do not forget to salt. Thoroughly mix the pieces so that the seasonings are evenly distributed. Leave for a quarter of an hour.
Fill the ingredients with mayonnaise. Stir until sauce coats all parts of pork evenly.
Cut the onion into rings, make them wide, then fry with the meat. Mix part of the vegetable well in a container with the rest of the products, and put a part on top for baking.
Marinate as follows: 60 minutes at room temperature and overnight in the refrigerator. If you will be cooking in a few hours, then leave the meat in the room for 180 minutes.
Bake the kebab, alternating pieces of pork with onion rings.

Tomato sauce for barbecue

What is the best barbecue sauce? Many people agree that these are satsebeli - a classic option for a Caucasian dish.

You will need:

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

Cooking:

Wash and finely chop the cilantro, put in a convenient deep container.
Crush garlic, add to cilantro. Mix with adjika, suneli hops, vinegar, pepper.
Grind it all with a pestle.
Add tomato paste, stir.
Pour in water, salt, mix thoroughly again.
Pour the sauce into a jar and take it with you to nature to enjoy a real Caucasian shish kebab!

Marinating pork skewers in wine

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

You will need:

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

Cooking:

Cut the pork neck into pieces.
Separately, salt each cut part, put in a deep container, mix and leave for a quarter of an hour.
Finely chop half the onion, add to the bowl with the meat and mix. Gradually pour in the wine, stirring the ingredients.
Cut the rest of the onion into rings and place on top.
Infuse for 60 minutes at room temperature with the lid closed, then transfer to the refrigerator overnight.
Cook on skewers, turning pork neck occasionally.

Kefir pork skewers recipe

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

You will need:

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

Cooking:

Cut the pork neck into pieces, put in a deep bowl.
On a coarse grater, grate part of the onion (about half), add seasonings, put in a container with the main ingredient.
Gradually pour in the kefir, stirring the pieces, pour in the granulated sugar.
Place the remaining chopped onion on top.
Roast on skewers over smoldering coals until tender.

How to marinate pork skewers in mineral water

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

You will need:

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

Cooking:

Cut the pork into large pieces. Put in a deep container.
Chop the onion, add to the pork and stir.
Pepper, add cilantro seeds, salt, tomatoes with paprika. Stir and remember that the onion will release the juice.
Pour mineral water ingredients - the marinade is ready. The meat will be marinated in mineral water and in its own juice.
Cover the bowl with a lid and refrigerate overnight.
Cook the kebab in the mineral marinade on the grill until tender, turning the skewers over.

Soaked pork skewers in beer

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

You will need:

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

Cooking:

Cut the pork into portions. Place in a deep container.
Pepper, salt, stir to evenly distribute seasonings.
Grind the vegetable on a coarse grater. Add to the rest of the ingredients, then pour in the beer.
When the marinade is ready, cover the container, let stand for a while at room temperature, and then hide in the refrigerator overnight.
Grill over smoldering coals using skewers until tender.

The secrets of cooking barbecue

The subtleties of cooking shish kebab will help to make the dish really tasty and please your friends and relatives. If you know simple secrets creating this dish, the risk of getting a hard, overdried kebab disappears. The subtleties of cooking delicious meat:

The distance from the barbecue to the coals should be no less than 15 centimeters.
The marinade, together with the pork neck, should be kept in glassware, clay, enamel. This prevents the metal from reacting with food, as is the case with aluminum bowls.
Pour the meat pieces during cooking - with oil, beer, wine, or the marinade in which it was cooked.
Place fatty pieces in the middle of the skewer, small and lean ones at the edges. To make them bake well, alternate with onion rings or other vegetables.
Stack the skewers tightly next to each other.
The wrong wood can spoil all efforts to find the perfect meat product and marinade. Use branches of fruit trees as firewood, such as apricot, apple, plum.
Don't forget the sauces. Satsebeli, mustard, ketchup perfectly complement the food.
Watch videos of experienced chefs who will share their secrets of cooking meat.

Calorie content of the dish per 100 grams

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

Who doesn't love a delicious barbecue? I think there are few who are indifferent to tasty, soft, juicy, fragrant shish kebab. But how to marinate the meat so that the kebab turns out just like that? Read the answer to this question in this article. Here are 4 of the best marinade recipes for pork skewers.

In fact, there are many recipes for marinades. And there are countless opinions on how to properly marinate meat. Therefore, choose the marinade to your liking, but rather experiment and find best marinade for myself. Read this article detailed recipes pork marinade with onion and vinegar, marinade with lemon, mineral water, beer, yogurt.

In addition, pork for barbecue can be marinated in ayran (tan), pomegranate juice, mayonnaise, soy sauce, tomato juice, kiwi, mustard, etc. The basis for any marinade is onion, or rather onion juice. In order for the onion to give juice, you need to mash it well or grind it into gruel. Next come spices, here a wide field for experiment is already opening up.

There are discussions and debates about salt. Some believe that salt should be added in the process of frying the kebab or at the end of pickling. This is because the salt draws the juices out of the meat, making it dry. But at the same time, the meat may remain unsalted in the middle. Others believe that it is possible to salt the marinade, and this will not affect the juiciness of the finished barbecue. I believe that the marinade can be salted if it is quick marinade, for one hour. If you are going to leave the meat to marinate overnight, then salt it an hour before frying.

Delicious and quick marinade for pork with onions and vinegar.

Many people love a vinegared marinade, but many also find that vinegar makes the meat tough. I want to say right away that vinegar is not a required ingredient in this recipe. It must be put if you are preparing a quick marinade. That is, they cooked, an hour later they fried a barbecue. If you want to marinate meat overnight, then you do not need to put vinegar. With prolonged contact with vinegar, the meat can really become harsh.

An important ingredient in this marinade is onion, or rather onion juice, which will make the meat tasty and aromatic. And good set spices for barbecue. In this way, pork is marinated for barbecue in many restaurants of Caucasian cuisine.

For this marinade you will need:

pork (preferably neck) - 2 kg
onion - 1.5 kg
vinegar - 2 tsp
salt - 2 tsp
thyme - 1 tsp
ground bay leaf - 1 tsp
red paprika - 1 tsp
ground black pepper - 1 tsp
vegetable oil - 3 tbsp.

Preparation of marinade with onions and vinegar.

Wash the meat and cut into portioned pieces weighing 60-70 grams. The neck is good because it is quite fatty, and the kebabs are juicy and soft. If you are trying to keep your figure, then choose lean meat, but marinate it a little longer.

Peel the onion and cut into half rings.

Put the onion on top of the meat pieces and crush it with your hands so that the onion releases the juice. Mix the onion with the meat so that each piece of meat can soak in the onion juice. You need to mix the meat for barbecue with your hands, while remembering the meat a little, as if you were giving it a massage. So the meat is better marinated and absorbs the desired flavors.

Salt the meat. Usually the kebab is salted in the proportion of 1 tsp. salt per 1 kg of meat. And add all the spices to the meat with onions: paprika, black pepper, bay leaf, thyme (it softens the meat very well). It is customary to add thyme in the Caucasus, this herb goes very well with pork and makes the kebab more tender and spicy.

Now pour all this wealth with vegetable oil. Oil is a conductor for spices. Only with vegetable oil, spices will reveal their aroma and soak the meat well.

And add vinegar to the meat. It is important to remember that you need a little vinegar, just a little bit.

It remains to mix the workpiece well and send it to marinate in the refrigerator. Such a kebab can be fried after 30 minutes, if the meat was fresh and fatty enough. If there are doubts about the quality of the product, then it is better to marinate it a little longer, about 2 hours.

When the meat is marinated, you can put it on skewers and fry on coals. Make sure there are no open flames under the meat. When melted fat hits the coals, a flame flares up. You can quickly put out the fire with a pinch of salt, which almost instantly absorbs fat. In the place where you salted, the fire will no longer light up. If you fill the coals with water, the temperature drops, which affects the roasting and taste of the kebab. And in a place where there was water, fat can again catch fire.

You don’t need to turn the kebab very often, about every one and a half minutes. But do not keep the kebab for too long without turning over, so that it does not burn.

When the meat is evenly cooked, remove it from the skewers and serve with fresh vegetables and sauce. Bon appetit!

Barbecue with lemon, onion and mineral water.

Highly carbonated water softens pork very well, so one of the most delicious marinades considered a marinade with mineral water. In this recipe, in addition to onions (which are in all marinades) and soda, lemon juice is also used. This ingredient is already an amateur. Some people think that lemon goes only with fish and you don’t need to add it to meat. Others argue that lemon gives a special piquant taste.

I note that the marinade with lemon will make your meat very tasty, you just need not to overdo it with lemon. If you put too much lemon juice, then the meat will be too sour, which can no longer be called a delicious barbecue.

For this marinade you will need:

pork - 2 kg
highly carbonated mineral water - 250 ml (full faceted glass)
onions - 7 pcs. medium
juice of 1 lemon
coarse sea salt - 1 tbsp. or to taste
seasoning for barbecue - to taste or 2 tbsp.

Cooking.

As usual, we wash the meat, remove, if necessary, films and veins. Cut the meat into medium-sized pieces. Pieces that are too small can burn or dry out quickly. Too large pieces inside will remain raw. It is optimal that a piece of meat weighs about 60 grams. It is also good for barbecue when each piece has a fatty layer, which will give additional juiciness.

Peel the onion from the husk and cut into half rings.

Salt the onion and crush it well with your hands so that the onion releases the juice. Onion juice is the main component of pork marinade. If the onion is simply cut and mixed with meat, then the kebab will not be as fragrant as when marinated with onion juice. Just chopped onion by and large does not give anything in the marinade, it is important to extract the juice from it.

Sometimes for better contact with meat, the onion is crushed into gruel or the juice is squeezed out of it, and the cake is thrown away. You can use any of these methods.

Add finely chopped onions to the meat. Also put your favorite spices or take ready-made seasoning for barbecue. Mix everything well with your hands.

When the meat is mixed with onions and spices, you need to add lemon juice and mineral highly carbonated water. Once again, mix everything together. Now cover the meat and send it to marinate in the refrigerator for 5-10 hours. During this time, you will need to mix it several times.

After the meat has marinated, it's time to get out into nature. Light a fire, wait until the coals burn out and become covered with gray ash. Put the pieces of meat on the skewers and fry, remembering to turn over for even frying.

Pork skewers with kefir.

Kefir is increasingly becoming an ingredient in barbecue marinades. Kefir gives the meat a certain creamy taste that many people like.

For kefir marinade you will need:

pork - 2 kg
onions - 7 pcs. medium
kefir - 1 liter
garlic - 3 heads
parsley - 1 bunch
salt - 1 tbsp.
pepper mix - to taste

Cooking.

Peel the garlic, wash the parsley. In a blender, chop the garlic along with herbs.

Cut the meat into medium pieces (about 50-70 gr.), salt and pepper. You can add other spices if you wish. Zira, star anise, coriander, thyme, paprika, basil go well with pork. Or you can take a ready-made barbecue spice mix.

Cut the onion into half rings and put it in the meat. Now mix everything together well with your hands, while crushing the onion so that it releases the juice. Each piece of meat should be in spices.

Now add chopped greens with garlic to the meat and also mix everything with your hands. And the last stage is the addition of kefir. Just pour all the prepared meat with 1 liter of kefir and mix with your hands so that all the meat is in the marinade.

This completes the preparation of the marinade. Leave the meat to marinate for 2 hours at room temperature or refrigerate overnight. After that, you can fry the barbecue and enjoy the taste of meat!

Marinade with beer for pork kebab.

Many men love marinade with beer. Alcohol evaporates during cooking, leaving only the peculiar taste and smell of hops and malt. Therefore, if you want to eat a tender beer-flavored kebab, then read this simple recipe.

Ingredients:

pork - 1 kg
light beer - 300-500 ml
white onion - 3-4 pcs.
salt, pepper - to taste
oregano or spices for barbecue - to taste

Cooking.

Cut the meat into slices (approximately 2.5 cm wide). If there are enough fatty layers in the meat, then the barbecue will turn out to be more juicy. The ideal meat for barbecue is pork neck, it is soft and quite fatty.

Salt and pepper the meat. It is better to use freshly ground pepper, it is more aromatic than ready-made ground pepper. If there is no pepper mill, then peppercorns can be crushed in a mortar or crushed in a napkin using a rolling pin.

You can also take onions. But white onions have a less pungent smell, so take them if you can. Onion cut into half rings and put to the meat. You can also add spices to barbecue or oregano.

Pour light beer over meat with onions. With your hands, remember the onion well and mix everything together. It is important that the beer envelops each piece from all sides, so do not be lazy and mix the meat well with the marinade.

Cover the container with the future masterpiece and marinate the meat in the refrigerator for at least 4 hours. Better to keep him there all night. Now it remains to fry this delicious kebab and eat it with your favorite sauce and vegetables. Bon appetit!

I hope you have chosen a recipe to your liking. Write what kind of kebabs you got and what marinade you used. With that, I say goodbye, see you in the next article! If you liked the article, share it with your friends. To do this, just click the buttons social networks below. Recipes for other second courses