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How to marinate pork kebab. Marinate meat for barbecue

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Warm days have finally arrived! Who wants to sit at home in good weather? “Hurry, hurry out of the city, into nature,” the soul calls, and thinking about the upcoming trip makes you feel even warmer and happier.

And in nature, in the fresh air, a great appetite always awakens. And even unimportant eaters in normal times, having inhaled the intoxicating aromas of the forest or having worked on their beloved six hundred square meters, begin to really want to eat. In such a situation, everyone invariably has one simple thought: “I would eat an elephant.” Stop. No need for an elephant. Better sit down in the shade on a comfortable stump and reinforce your strength with the most favorite dish of all vacationers - delicious kebab! Made from the most flavorful pork! Hot, hot, hot! Beauty!

But in order to have such a pleasant and comfortable dinner with the whole company on vacation, you need to prepare in advance on the eve of the desired trip. Buy meat, marinate it properly, and then fry the kebab, and do it correctly, according to all the rules. After all, you don’t want to get a pile of pieces, hard as a sole, and even burnt, instead of juicy, nutritious pieces?

In fact, you also need to know how to cook shish kebab so that it turns out really tasty. Now we will share with you all the secrets and subtleties of this craft.

How to deliciously marinate pork for barbecue so that the meat turns out soft

Real, proper shish kebab is juicy, but at the same time well fried. It is necessarily soft, but with a thin crispy crust, with a light (and I mean light!) hint of coal in its aroma. Let's learn how to cook just such a kebab.

Today we will look at all the cooking secrets:

We prepare shish kebab in different ways:

So let's get started:

Step 1 How to choose meat for barbecue

We will start, of course, from the very foundation of this culinary masterpiece - with the choice of meat. In short, in a nutshell: we take the best meat suitable for our dish.

So, we are going to make pork kebab. In general, pork is very suitable for this dish; if you choose it, you won’t lose. For it is this type of meat that meets the main requirements - softness and juiciness.

This is because pork is always rich in fat, and it is thanks to fat that the finished dish can avoid becoming dry and tough in the end.

Therefore, firstly, choose pork with small streaks of fat throughout the piece, or with a thin layer of fat evenly lying on top of the selected part.

Secondly, look carefully to ensure that the piece of meat you like does not have any substandard inclusions such as veins. We take, as we have already said, only the most selected, beautiful piece. It literally has to please you visually. Typically, pork neck, ham and ribs satisfy these requirements. The pork shoulder is a little tougher, but in principle it will do just fine.

Thirdly, do not look towards the back of the carcass, as it has more developed muscles and, accordingly, is quite tough.

Fourthly, proper barbecue meat is only fresh. This means no freezing. When you come to the market, be careful: sometimes they sell defrosted meat under the guise of fresh meat. Remember: fresh meat is always elastic and quite dense to the touch. There should be no looseness, no dents from touching it.

Fifthly, it often happens that unscrupulous sellers, in an attempt to make money, try to increase the weight of meat by pumping it with water. Buying such meat is a sure way to ruin your mood, since you definitely won’t be able to cook a good dish from it. Therefore, before buying, do not be shy, carefully touch the piece you like: it should not be wet and sticky, but only dry, but at the same time be a little shiny in appearance.

And finally, sixthly: carefully calculate the amount of finished dish you need by weight. And after that, go to the market and buy exactly one and a half times more pork. The fact is that due to the high fat content, this type of meat tends to greatly decrease in volume during the frying process. Therefore, do not take risks, take pork with a reserve, because it will be very unpleasant if family and friends remain hungry.

Step 2. How to cut meat for pork kebab. What kind of pieces should there be to make the meat juicy?

So, the meat has been purchased and you are full of enthusiasm to start cooking. Proper cutting determines whether the meat is cooked well and does not dry out, losing the necessary softness.

Therefore, firstly, remember the volume of meat pieces: approximately the size of a box of matches. It can be a little smaller, but not less than 3 cm on each side.

Secondly, take a close look at the meat. Do you see such light strings of veins on it? These are meat fibers. Cut the pieces exactly across them. This cutting method will ensure that the pieces of meat retain their original shape after cooking.

Thirdly, if you choose meat with a thin layer of fat throughout the piece, cut it so that the fat is located on top of each future piece. You can even cut along the grain if you can’t do otherwise. But each piece must have fat on top. Then, when frying, it will melt and soak the meat, providing it with softness and juiciness.

Fourth, if you choose ribs, cut them in pairs, that is, two bones for each piece.

Step 3 How to make marinade for pork kebab

Well, now we get to the marinade. Here the scope for the culinary imagination is simply limitless. Each type of marinade did not arise out of nowhere, but depending on the different circumstances in the kitchen that each cook encountered. After all, there were times when people were not always able to get ideal meat, and then simpler raw materials were used, and therefore tougher and coarser. Therefore, it was necessary to show imagination in order to bring the meat to the required softness and juiciness.

The basic rule for marinating meat for barbecue is to do it in some liquid that has a sour taste. It is this environment that allows you to soften the meat and make it more tender.

The main nuance here is that the marinade in the end should in no case “overwhelm” the taste of the meat itself. All other additives only emphasize its aroma and do not suppress it. Below we will offer you different options for a suitable marinade, but for now we will note some more important points.

It is not customary to salt meat either in advance or during the roasting process. The fact is that salt has the property of drawing out liquid, which means it will successfully dehydrate the meat. As a result, the end result will be tough pieces that lack proper flavor.

Dishes with marinated meat are placed exclusively in the cold. In a warm environment, the product runs the risk of simply deteriorating.

It is also worth carefully calculating in advance the time during which you plan to marinate the meat. The rule here is simple: the softer the pieces, the longer they are kept in the marinade. Experience shows that meat marinates well for at least 8 hours. But sometimes it is necessary to keep it in the marinade for 12 or 18 hours.

Here is another reason to choose higher quality meat - it can be marinated shortly before the intended picnic. Because tough meat will have to be kept in the marinade for much longer, and special tricks will have to be used to better soften it. We'll talk about these tricks now.

7 delicious marinades for pork kebab to keep the meat soft and juicy. Advantages and disadvantages

Let's figure out which marinade to choose for our meat. After all, the taste of the finished dish largely depends on this. And we will choose taking into account all the pros and cons.

1) Shish kebab with vinegar and onions. Correct proportions for the Soviet recipe. Pros and cons of vinegar marinade

So, let’s take a marinade that has gained popularity in our country for a very long time. This is ordinary vinegar, slightly diluted with water.

Why was this recipe so widespread? Yes, because in Soviet times there was a widespread food shortage, everything had to be literally obtained, and meat was no exception. Therefore, when a Soviet person decided to enjoy shish kebab, he had to be content with the meat that he was able to purchase, and it, as a rule, was tough and not very presentable in appearance.

But a delicious dish requires only the best meat. So we had to resort to cunning in order to turn a second-class product into something acceptable and more or less tasty. Therefore, vinegar marinade was used everywhere. The name “Soviet” even stuck to it. After all, vinegar in this situation has the undeniable property of turning even the toughest pieces of meat into soft and juicy ones.

Take a couple of kilograms of pork
a lot of onions, 4 large onions
half to two thirds cup of apple cider vinegar
black pepper

The meat is cut quite large, each piece the size of a box of matches.

The onion is cut into fairly thick rings.

In a glass or enamel bowl of a suitable size, mix the pork with onion rings and pepper.

The vinegar is diluted with water by about half. You need to try this liquid before pouring it into the meat. Its taste should be sour, but still not sharp. If it tastes too sour, add a little more water.

The resulting vinegar solution is poured over the meat. It should be completely covered with marinade.

Any oppression is placed on top.

Cover the dishes and leave everything to marinate overnight in a cool place.

Here we would like to draw your attention to the fact that vinegar for marinating meat is a rather insidious substance. Without knowing its properties, you can easily spoil the meat. Therefore, remember the following:

Marinate only tough meat in vinegar solution. This type of marinade is absolutely not suitable for soft marinade! Under its influence, soft meat will simply become loose and unsuitable for future dishes.

A vinegar marinade will serve you very well if too much time must pass between the stages of marinating meat and cooking it, and you are concerned about the safety of the product. It is in the vinegar solution that you have a chance to transport the future delicacy to its destination without spoiling it.

Do not cut the pork finely! The vinegar will cause pieces that are too small to dry out during frying.

The vinegar marinade has one more disadvantage: it quite significantly “clogs” the taste of the meat itself. But, however, if the meat is not first grade, then this fact does not matter.

Therefore, remember once again the rules for using the “Soviet” marinade: only for tough meat not of the highest grade, only for long-term storage and only for fairly large pieces.

Still, now there is no shortage of products, which means you will most likely have a good meat fillet on your hands. Therefore, try other marinades that are more suitable for prime meat.

2 How to cook pork kebab in mayonnaise with onions

After such a marinade, the kebab turns out to be very tender, but at the same time has a delicious, appetizing crust.

Prepare foods:

Meat about 2 kilograms
Half a liter of mayonnaise, but in no case diet! It’s better to generally use high-fat mayonnaise
Half a kilo of onions

Everything is prepared very simply.

Chop the meat and onions and mix them.

Pour mayonnaise over everything, stir thoroughly and compact.

Cover the dishes on top and put them in a cool place.

3 Pork shish kebab in its own juice with onion and lemon

This marinade retains the original smell of meat better than others.

Prepare for him:

A couple of kilos of pork
At least a kilogram of onions.
One big lemon.

Cut the meat.

Peel the onion and - attention - do not cut it, but turn it through a meat grinder.

Squeeze the juice out of the lemon well.

Mix onion mixture with juice.

Now mix this mass with meat.

Be sure to put oppression on top.

That's it, send it to the cold.

4 Marinade for pork with soy sauce. Soy sauce marinade recipe for juicy meat

Thanks to this marinade you will get a truly oriental dish. Very juicy and spicy!

Let's take:

Cut the pork

Chop the peeled onion and garlic very finely. The smaller the better.

Mix soy sauce with butter, sugar and paprika.

Mix everything with pieces of pork, not forgetting to add a few whole bay leaves.

Press down on top with pressure.

Cover and store in a cool place.

5 Marinade for shish kebab with mineral water

An inexpensive and simple marinade, it is, however, good because, while softening the fillet, it does not damage its texture at all.

Prepare:

a couple of kilos of meat
A liter bottle of mineral water, only carbonated
Paprika
Rosemary
Khmeli-suneli seasoning

Simply rub the chopped meat with seasonings and pour mineral water over it until it is completely covered.

Be sure to tamp down well.

Cover and refrigerate.

6 Marinade for pork kebab with kefir

And in conclusion, we offer you a very simple and light, but always tasty kefir marinade. Thanks to him, the meat turns out just to lick your fingers.

For this marinade take:

About a liter of kefir. It can also be replaced with ayran.
A couple of kilos of pork
A couple of onions
A large bunch of fresh cilantro (if you don’t like it, cook without it)

Place the pork, cut into pieces, in an enamel bowl in layers, alternating with finely chopped onion and also finely chopped, almost to crumbs, chopped cilantro.

Attention: each layer (meat-onion-cilantro) must be filled with kefir.

Compact well and refrigerate.

Marinade for pork with kiwi

Do you want to cook meat in an unusual marinade? Try making it with kiwi. The meat will be tender and juicy, the kiwi marinates the pork very quickly. All the details are in the video.

How to cook shashlik in a jar is tastier than on the grill. All the cooking secrets

So, we have looked at recipes for different marinades for pork. And, of course, you can’t wait to try everything out in action. But here’s the problem – there is no opportunity to go out into nature yet. Dont be upset. Prepare it at home in a jar. We assure you, it will turn out no worse than on the grill.

Prepare:

pork, about a kilo
3-4 pieces of onions

Cut the meat into small pieces; it will be enough to make pieces of 3 by 3 centimeters.

Pre-marinate it using any method suggested above.

Since we are not going to cook over a fire and do not risk drying out the meat, be sure to salt it.

Thread the meat pieces onto skewers, alternating them with raw onion rings.

Carefully place the skewers with meat in a three-liter jar vertically. Most likely, for this amount of meat you will need not one can, but two.

Wrap the neck of the jar with the skewers protruding from it properly with foil.

Now be careful.

We don't heat the oven! Just like that, in the cold, we install our jars.

Now set the oven indicator to a lower temperature, 180 degrees will be enough.

Close the oven and note the time. Let the dish cook for an hour or a little more. After the set time has passed, turn off the oven.

Under no circumstances should you rush to open it, no matter how tempting the meat aromas attract you. Let the jars stand like this for another seven minutes.

Well, now you can finally open the oven. Don't rush to take out the finished dish! It must stand for at least 5 minutes.

Now you can take the jars out of the oven and take out the delicious kebab.

How to properly grill pork shish kebab on the grill. Step-by-step cooking recipe with photo illustrations

So, you went out into the countryside, the pork was marinated, the fire burned properly. It's time to start cooking. There are also many subtleties in this matter, without which you cannot get a good dish. Now we will teach you them.

First of all, you need the right fire. The light should be calm, without a hot flame.

For a fire, use only deciduous wood, preferably fruit trees - cherries, sweet cherries. If you use coniferous species, the meat will be bitter.

When the fire burns out, start cooking.

Be sure to grease the meat skewers with any fat.

Salt the meat only before cooking. If you add salt in advance, the meat will turn out dry.

String the pieces on them, piercing them in the center. If you used pork ribs, drag the skewer between the bones. If the meat has a layer of fat, arrange the pieces so that the fat is only on top.

Contrary to popular tradition, we do not recommend that you alternate pieces of meat with onions, vegetables and lard. The fact is that vegetables cook faster than meat. And at the end you risk getting pieces of meat with burnt onions or tomatoes. And the fat flowing down from the pieces of lard causes the coals to smoke, which will have an extremely negative effect on the taste.

Place skewers with meat at least 15 cm from the coals so that your kebab does not burn. But don’t push this further, otherwise you risk getting dry, dried meat instead of juicy fried meat.

After you have placed all the skewers, do not even think about relaxing and moving away from the grill anywhere - you will ruin all your hard work! Stay nearby, watch carefully and be sure to rotate the skewers every 5 minutes.

When the meat turns light in color where the skewers were pierced, everything is ready.

If the weather is still bad and you still haven’t gotten out anywhere, here are a few more ways to prepare this wonderful dish at home.

Pork shish kebab in a frying pan - fast and tasty

Take:

kilogram of pork
150 grams of ghee
Half a kilo of onions

Cut the meat, but not coarsely, and marinate it in any desired way.

Chop the onion into rings.

Melt butter in a hot frying pan.

Fry the prepared meat in it until golden brown, 15-20 minutes on each side.

Add onion.

Close the pan with a lid and simmer the dish for another 10 minutes.

Shish kebab in the oven on skewers or on a baking sheet without skewers.

Prepare a kilogram of pork and the other ingredients required for the marinade you like.

Marinate the meat pieces. Don't forget to add salt to the marinade.

Grease a rimmed baking sheet thoroughly with any fat.

Place the meat pieces on skewers. If they are not there, then you can place the meat directly on a baking sheet in one layer.

Place in a preheated oven.

Every 10 minutes, add the used marinade to the meat in small portions. For this purpose, more marinade should be made, with a reserve.

After frying on one side, turn the meat over to the other. Continue cooking.

Pork kebab in the oven in the sleeve. Cooking shish kebab on an onion bed

The meat here will be especially tender.

For a kilo of pork, take half a kilo of onion.

Marinate the meat along with the chopped onions the way you want.

Place the prepared onion in the sleeve in a thick, uniform layer.

Place the meat on top of the onion layer. Turn the package over to the other side.

Tie the sleeve and place in a preheated oven for an hour.

After an hour, remove and carefully untie the bag.

Shish kebab in an air fryer

You can also cook wonderful soft meat in an air fryer. See the video for all the details.

Shish kebab in an electric kebab maker - how to cook tasty and juicy meat

If you have become the proud owner of such a miracle of technology as an electric kebab maker, then you are incredibly lucky. Now you can treat yourself and your loved ones to barbecue every day. It is very easy to prepare it using this unit, and the taste is no worse than on the grill. Well, except that it won’t smell like coal.

Prepare the pork as necessary: cut it and marinate it in any marinade of your choice.

When using this method of cooking, cut the meat into smaller pieces.

Don't forget to salt the marinade.

Now that the meat is marinated, carefully place it on the skewers. You shouldn’t be too zealous and string a lot of pieces, otherwise there will be a risk of them sliding down under their own weight.

Now we place the skewers with meat on the kebab maker vertically. Make sure that the sharp edges of the skewers are firmly seated in the grooves below.

That's it, you can turn on the device. The frying process has begun.

You can close the barbecue grill with a special cap before turning it on. Then you will protect your kitchen from splashes of fat and meat juice. Just time the desired time during which the meat will be ready (about 20 minutes).

But if you still want to control the frying process yourself, leave the kebab maker open.

In about 20 minutes, wonderful juicy meat will be ready.

Well, now you know almost everything about barbecue: what kind of meat to choose for it, all the intricacies of frying, whether over a fire or just at home, how you can deliciously marinate pork so that it remains juicy... Isn’t it true that the variety makes your eyes wide open?

But there are many sunny days ahead, when you can get out into nature and try in practice all the ways to deliciously marinate a dish beloved by many. Cook without rushing, create alone or together with loved ones, find out which marinade you think is the most delicious. As a result, you yourself will be able to decide which of all the marinades you like best, which one you will always choose so that the meat is soft and the kebab is successful.

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I won’t exaggerate if I say that everyone loves barbecue. Starting from the May holidays, all the people rush to nature, to barbecue. Many who have such an opportunity install all kinds of barbecues on their plot of land near their house.

Of course, classic barbecue is cooked over coals. But like any dish, it has undergone many interpretations. Today it is made from any meat and fish. They cook not only over open coals, but also in the oven, in a frying pan, in an electric kebab maker, and even in a jar. It is impossible to describe all the cooking methods in one article, so I will only talk about the types of marinating meat for kebabs. But if you are interested in any additional information, for example, the frying process itself, ask questions in the comments. I will definitely answer you.

Each family, of course, has its own signature recipe for tasty, soft and aromatic meat. And in this article I will try to collect the most interesting marinade recipes.

But first, let's figure out which meat to choose.

Choosing meat for barbecue

Meat is the first component of an excellent barbecue. It's not difficult to choose.

Simple marinade with vinegar for barbecue

Products for 1 kg. pork:

2 onions;
50 gr. 9% vinegar;
100 ml. water;
one and a half teaspoons of sugar - used to give the meat a more delicate taste. Optional;
Barbecue spices to suit your taste - sold in ready-made packs or by weight.

Cut the meat into pieces approximately 5 by 5 cm. Chop the onion coarsely, because the meat will need to be peeled from it later. Otherwise, the onion will burn very quickly on the coals and leave unattractive charred areas on the meat. It’s better, of course, to chop the onion in a blender, squeeze the juice out of it and add this juice to the meat.

Place the chopped meat and onions in a spacious bowl to make mixing easier. Add spices and salt, mix everything thoroughly with your hands.

Dilute vinegar with water and pour into meat. The vinegar and water mixture should cover all the pieces. Leave it in the kitchen for about an hour. Then put it in the refrigerator for 12 hours. In principle, you can fry shish kebab in a vinegar marinade after 3 hours.

Marinade with mineral water - options with lemon juice or mayonnaise

Any carbonated mineral water will do, except salt water.

Products for 1 kg. meat:

2 onions;
one and a half mineral water;
a tablespoon of vegetable oil;
level tablespoon of salt;
spices for barbecue.

We do everything as in the previous recipe. Add vegetable oil and mix everything well with spices and salt. You need to pour in enough mineral water to cover the meat completely.

If you want to experiment, squeeze the juice of one lemon. Chop the remaining zest not very finely and also add it to the meat. Before frying, it, like onions, must be removed.

Do you like mayonnaise? Put it together with vegetable oil, mix everything well and fill it with mineral water.

Let it brew for 12 hours. And kebab with lemon juice can be fried after 4 hours.

Kefir marinade

Kefir for this marinade should be taken with a fat content of 2 to 3%. It is prepared in the same way as the previous ones: salt, spices, onions and kefir to coat the meat. Kefir can be diluted with mineral water in any proportion.

For spiciness, you can add chopped garlic cloves, dry adjika, dry mustard (1 tsp without top per kg of meat), soy sauce (3 tsp), hot chili pepper or even honey (1 tbsp). It all depends on your taste and desire to experiment.

Marinade for shish kebab with egg

For 1 kg. 2 chicken eggs will be enough meat.

Break the eggs and beat with a whisk or fork. Pour the mixture into the prepared meat and mix everything thoroughly. You can fry after 4 hours. The eggs envelop the meat, and it does not lose its juice during frying. And their taste is not felt at all in the finished kebab.

Marinade for shish kebab with kiwi

If you decide to cook shish kebab according to this recipe, then remember: which is 1 kg. meat you need to take 1 medium ripe kiwi. Marinate meat from 30 minutes, but no more than an hour, otherwise it will simply fall apart on your skewer. This marinade is also called “quick”.

The ingredients are standard - onions, salt, spices. Peel the kiwi and cut into medium pieces.

You can also add anything to this marinade except vinegar or lemon juice. Kiwi already has its own protein, which can almost instantly break down animal fiber.

And finally, a few more interesting kebab recipes for those who like experimenting. For 1 kg. Meat only onions, salt and spices are required.

Marinade with tomato juice

500 ml of tomato juice, 100 ml of apple cider vinegar (if you don’t have it, it’s better to take dry white wine rather than regular table vinegar), 0.5 tsp each. ground nutmeg, coriander and black pepper. Marinate for 12 hours.

Marinade “Bloody Mary”

1 tbsp. homemade tomato juice, 2 cloves of garlic, 1 small pod of red hot pepper, 0.5 tbsp. vodka, but 1 tbsp. l. Worcestershire sauce and lemon juice, 1 tsp each. salt, ground black pepper, celery seeds (can be replaced with 1 tbsp. grated celery root) and grated horseradish (can be replaced with 1 tbsp. prepared table horseradish), 5 tbsp. l. olive oil. Marinate for 3 hours in the refrigerator.

Wine marinade or the same with basil

A bottle of dry red wine. Marinate for 12 hours. Ideal for beef.

A bottle of dry white wine, a bunch of purple basil - cut, 1 tsp. dry white pepper. Marinate for 4 hours.

Marinade with pomegranate juice

2 cups of pomegranate juice - sold in stores, 0.5 cups of vodka, a bunch of cilantro, a bunch of mint, 1 tsp. ground black pepper. Leave for 12 hours.

Marinade with orange juice

2 tbsp. freshly squeezed orange juice, 1 pod of red hot pepper, 2 cloves of garlic, 0.5 tsp. ground black pepper. If you like, you can sprinkle with sesame seeds when serving. Marinate for 2 hours.

Kvass marinade

1 liter of high-quality kvass without chemical additives, better than homemade, 2 tbsp. l. honey, 1 tsp. ground black pepper. Mix honey well with kvass and pour over prepared meat. Marinate for 3 hours.

Marinade with apples

1 bottle of dry white wine, 1 kg of sour apples, 3 tbsp. l. honey, 1 tsp. ground black pepper, 3 tbsp. l. vegetable oil.
Peel the apples and remove the seeds. Grate them on a coarse grater. Rub the meat with onions and peppers, place in a container, topping with apples.
Mix honey, wine and vegetable oil and pour over the meat. Marinate for 3 hours.

Marinade in brine

1 liter of brine from pickled cucumbers or tomatoes, 1 tsp. ground black pepper, 1 tbsp. l. ground red pepper. You can add pieces of the same pickled vegetables. Marinate for 12 hours.

Cream marinade

500 ml cream with a fat content of at least 20%, 1 tbsp. l. dried basil, 3 cloves of garlic, 1 tsp. ground black pepper. Leave for 3 hours.

Arabian marinade

A bunch of basil, half a teaspoon each of cinnamon, cumin, ground black pepper, 2 tbsp. l. vegetable oil, juice of 1 lemon. Pour the juice over 20 minutes before frying. And marinate the kebab itself for 4 hours.

Beer marinade

0.5 l of light beer, 100 ml of vegetable oil, half a lemon, 1 tsp. mustard, half a tsp. ground red and black pepper.
Pour beer over the meat and let stand for 1.5 hours. Then drain the beer, mix the meat with spices, add onion cut into half rings, lightly compact and pour a mixture of oil and lemon juice. Make it through the night.

Tkemal marinade

300 ml Tkemali sauce, 1 tbsp. l. honey, 3 tbsp. l. vegetable oil, 0.5 tsp. ground black pepper. Marinate for 2 hours.

Marinade with pineapple

Half a fresh pineapple, 2 tbsp. l. honey, 3 cloves of garlic, 1 tsp. curry and ground ginger, 0.25 tbsp. apple cider vinegar, 100 ml soy sauce.
Cut the pineapple into small cubes. Cut the meat into pieces, mix well with curry, ginger and garlic passed through a press. Place in a saucepan, adding pineapple and compacting slightly. Mix honey, vinegar and soy sauce well, pour over the meat and marinate for 3 hours.

Marinade with balsamic vinegar

0.5 tbsp. olive oil, 2 tbsp. l. balsamic vinegar, clove of garlic, 1 tbsp. l. honey, 0.5 tbsp. l. mustard, half a tsp. dried oregano and rosemary. Marinate for 3 hours in the refrigerator.

Bon appetit!

Tell VK

There are simply a huge number of options for preparing marinade for pork shish kebab. And each has its own disadvantages and advantages. For example, pork kebab cooked in a vinegar marinade is a simple and well-known method. However, it is considered a relic of the Soviet era, when budget options were used to prepare delicious food.
Today there is a wide variety of marinades, and it is impossible to stop at 2-3 recipes. Therefore, we suggest you study the most interesting recipes, from simple and familiar to rare, spicy versions of pork marinade and choose the most suitable method for yourself.

Classic pork kebab with vinegar marinade

For 5 kg of pork neck tenderloin you will need the following amount of ingredients to prepare the marinade:

Dissolve salt in water, then pour in and stir vinegar. Cut the onion into rings. Cut the meat tenderloin into portions, place in a large container for marinating, sprinkling with peas between layers and placing one bay leaf at a time, laying out the onion rings. Pour diluted vinegar over the top. Leave to marinate for half an hour.

Build a fire and wait until the logs turn into coals. Thread the meat onto skewers, place on the grill and cook.

On a note. Readiness is checked by making a longitudinal cut of the largest piece of meat - if pinkish or reddish juice is noticeable in the cut, then you need to fry it a little more, if not, then the kebab is ready.

How to deliciously marinate with onions?

pork tenderloin - 1 kg;
large onion - 2 units;
salt - 1 tbsp. l.;
ground pepper - ½ tbsp. l.;
fast. oil - 50 gr.

Let's start with the meat: rinse it, dry it with paper towels to remove excess liquid, cut it into small pieces and put it in a pan. Add salt and pepper - if you like it spicier, you can add more pepper, or even add a little hot chili powder, just a couple of pinches.

We cut one onion into large rings, which are convenient to put on skewers. Separate the rings and set them aside for a while. Finely chop the second onion, for example, in a blender and add it to the meat. Mix by hand for a few minutes. Pour oil on top and mix again by hand so that the marinade is well distributed throughout all the pieces. Afterwards, place all the onion rings with the meat, and carefully mix so that the rings do not break. It is worth marinating for at least 4 hours, but it is better to leave it in the refrigerator overnight.

Good morning! The time is approaching when the whole crowd will begin to go out into nature and relax. Moreover, May is just around the corner, which means it’s time to make kebabs.

Today we will try to understand all the intricacies of cooking and learn how to marinate pork so that it will captivate everyone with its aroma, juiciness and softness. What is needed for this? First of all, a great mood and a big bucket of meat). And it’s up to you to decide which one to take, I personally adore it too).

Just a secret, I recently read that it is recommended to put salt at the very end, 30-40 minutes before frying, do you think this is good advice? Or is this just another gimmick with no justification?

Let's talk about everything, I really hope that you will finally learn how to cook this dish the way it's worth it. Let's figure it out.

Wow, tell me when you see such a long content, and most importantly, how to make a choice now. And everything is extremely simple, depending on what you want to achieve. Read to the end and decide).

How to quickly marinate meat for pork kebab? The most delicious marinade

So let's begin. Everyone knows perfectly well what shish kebab is, but not everyone knows how to cook it correctly. But the most interesting thing is that in order to achieve a successful and tasty result in this regard, there are quite a few ways. And they all start with one thing - with the choice of meat.

Remember, neither the marinade, nor the spices, nor the amount of time for soaking, but the meat is the key to your success.

What is a marinade? Kefir, onions, wine, vinegar... you can list a lot more, continue the line. All these components contain acids that soften the meat, don’t you agree?

But good fresh meat doesn’t really need a marinade, other than a good soaking to add flavor.

The meat should be fresh and rested, without blood. You can take the chilled version, but not from the freezer.

Take a look at this homemade pork neck, you can see that there are a large number of fat streaks on it. It is this fat that will provide the future dish with juiciness and aroma.

Also take a look at this table, in it you can see all the parts of the pig, and what is preferable to take for the most delicious kebab.

I offer the simplest and coolest cooking option, marinating pork meat in onions for a short time. I assure you, if you chose good meat, the end result will be incredibly juicy. At the sight of him, your mouth will just run.

1. First, clean the meat from tendons and films, and then chop it with a knife into pieces about the size of a matchbox or a little larger.

Interesting! Pork is the best meat for barbecue, because it is fatty, but veal is not so fatty, so if you take it, stuff it with pieces of lard.

2. Cut the onions into rings. What are barbecue onions? As they say, you can’t spoil porridge with oil, and so it is here. This way you won’t spoil it with onions, ah-ha).

Important! For 1 kg of meat take 1 kg of onion.

Season the onion with salt, your favorite herbs and spices, black and red pepper, and then start mashing it to release abundant juice.

Perhaps someone will say that the classic is a marinade recipe using dry wine, vinegar or mineral water. Try different options, experiment on friends and family, and only then will they tell you which type is better. Do you agree?!

3. Place the future masterpiece in a glass container; you can also place it in a stainless steel container, but in no case in aluminum or metal, because it oxidizes and gives the meat a bad taste. Stir with your hands.

4. Add pepper, coriander and the like to your liking. The cooking time in this state depends on the marinade you choose and the size of the pieces of meat. In this case, let this meat stand for 2 hours in the refrigerator.

Deciding on a barbecue

A good grill will not only help you fry meat, but will allow you to cook it quickly and for many servings at a time. And most importantly, it practically guarantees an unsurpassed result.

Such a device must have thick walls and holes for oxygen.

Important! Only the thick walls of the grill regulate and maintain the desired temperature at the desired level. The heat does not go into the ground, it is not distributed to the sides, like those varieties that are made of thin sheets. Who would have thought(.

Well, there’s one more advantage: thick walls are never deformed by fire. Indeed, in many thin-walled barbecues, the instructions say that you should first make a fire on the ground to the side, and then transfer hot coals to it.

But, there is now a more improved option on our market, this one with a double bottom. Wow, wow, something new!

What are its advantages? It has the same reliable thick metal walls that hold the heat. But, look, the holes are made on the bottom of the grill for better ventilation and air access. After all, not enough air is not enough heat, and to prevent the ashes from falling to the ground, this option provides a second bottom.

The ideal option has been found, look at what they offer so that everything works out perfectly in this matter.

Cooking shish kebab

First, start lighting the fire. To start the fire, place thin branches and paper on the bottom. Thick firewood on top. Light a fire with matches.

It is better to take oak wood, it gives off heat longer. And the coolest option is fruit trees, because they also add a unique aroma to the dish.

But acacia, poplar, rowan and coniferous trees cannot be used, their resins will ruin everything.

In the meantime, thread the meat onto skewers, there is no need to use onions on sticks, they will burn and give you bitterness and an unpleasant smell. Dress evenly, without loose spots and at the same time, do not squeeze too much.

The fire has gone out and distribute the coal along the bottom of the grill; if there are particularly large pieces, they should be broken. Wait until the coal begins to give a good glow; you can wave the fan to speed up this process. But even after that, wait a little.

After all, the temperature of the coal is about 700-750 degrees, which is a lot. If you start cooking on such a coal, the meat will quickly brown and begin to burn intensely, and the inside will be raw. Sadly(.

The coal cooled and turned grey, covered with white-gray ash. This is exactly the right moment when you need to fry. And right now the optimal frying temperature is about 600 degrees.

Place the skewers on the grill and fry for 10-12 minutes, occasionally spraying with water. Many culinary personalities advise checking the readiness of meat with a special thermometer. For pork it is 77-82 degrees.

Juicy and soft pork neck kebab - quick and very tasty!

If you want to do it very gently and awesomely, then tell me too. We all came here to get this effect. Therefore, I recommend taking the neck, popularly called the balyk, and you know why, because it is the most motionless part of the pig. That's why it will end up soft.

In addition, as mentioned earlier, such meat has a moderate amount of fat streaks inside, which is generally ideal for shish kebab.

We will need:

pork neck – 2.5 kg
large onions - 6-7 pcs.
special spices for this dish - 1.5 tbsp
ground black and red pepper - 1 tbsp
kefir - 1 tbsp. (or without it, read above)
salt - 2.5 tsp

Cooking method:

1. Grate one onion on a coarse grater. Cut the remaining onions into rings or half rings.

The meat should be cut against the grain into small pieces.

2. Now combine the grated onion with the meat; as you may have noticed, a sufficient amount of liquid has been released, this is the most necessary value of this option. Bring it into pieces.

3. Start kneading the remaining half rings in your hands and gradually add them all. Dust with spices and peppers.

If you don’t have bay leaf in your spices, add it separately.

4. Then pour out all the kefir and add salt to taste.

5. Mix all this deliciousness with absolutely clean hands, lightly press down the pieces, don’t be afraid. Then cover with a lid and refrigerate for at least 1 day. And then fry either on coals or in the oven at home, or in a convection oven.

The most delicious marinade for pork shashlik with the addition of kiwi

This method of pickling appeared quite recently and is now very popular. But, I just warn you right away that if you do it according to this option, do not overdo it over time, otherwise the meat will generally become like a mess. Therefore, this recipe is considered a quick one, because the soaking time in such a special sauce is about 1 hour.

Don’t forget that there should be a layer of fat on the pieces of meat, which will make its taste unique.

We will need:

Cooking method:

1. Place the meat pieces in a clean cup, preferably ceramic or glass; they should be approximately 5 cm x 5 cm in size. Immediately grate an exotic fruit such as kiwi onto them on a coarse grater; it will soften the meat, but the main thing is not to overcook it.

This should be done just before going on a picnic.

2. Now all the other ingredients in order are paprika, dry adjika and salt.

3. Well, and the main thing is, of course, onions. Cut it into rings and just squeeze it so that the juice comes out; with kiwi there will be even more of it. Move this fatty mass with your hands, wrap it in film and put it in the refrigerator for 1-1.5 hours, but no more. And then run to the river.

4. Fry on skewers and do not forget to turn them over from time to time. Oh, what aroma is coming, do you hear?

Recipe for Armenian pork kebab in its own juice

Probably everyone is looking for such a creation, and to be honest, I am too. I searched the Internet for such a miracle and finally found it. I advise you to try this option, and it uses only pepper and salt.

Well, one more thing, this is a trick, I advise everyone to watch it, I can also add from myself that you can add vegetable oil to the meat, then the spices will better flavor the kebab.

A man who lives in Armenia shows and tells, and believe me, he definitely knows a lot about this matter. In addition, it shows how to determine the very moment when the coals are ready, don’t miss it. So, let's watch this video.

Cooking pork skewers with pomegranate juice

When I found out about this option, I immediately realized that this was probably a new feature of super-juicy and delicious fried slices that simply made my mouth water. I was told that this recipe is the bomb, it couldn’t be better, let’s check it out?

But, one more thing, you need to use only freshly squeezed pomegranate juice, not the kind that is sold in tetrapacks or glass jars, it is diluted there, you need to take the real thing.

We will need:

Cooking method:

1. Take a large container in which you will make the marinade and first fill it with pieces of meat. Add some salt.

2. You can take peppercorns, but then they should be crushed in a mortar. Sprinkle with black pepper and hot chili.

4. And of course, onions in half rings. Stir everything and smell the aroma. Juice should form from the onion, so squeeze the onion and meat in your hands.

And then pour pomegranate juice.

5. Cover with a lid and let rest in the refrigerator for 1-1.5 hours.

6. Well, then send the goodies to the grill.

It turns out to be the most delicate and very cool dish for a picnic. Om-Nom-nom. Bon appetit!

Marinate meat in mayonnaise

Initially, it was assumed that you should add another spoonful of lemon juice or vinegar essence to this type, but in my opinion, and in general, most of my readers are talking about something else. That vinegar and lemon ruin meat, making it tougher and rougher. Therefore, this time we will do it without these components.

This time I specially took this dish with a small amount of ingredients, not everyone has a large family). The secret of this miracle is that here the onions will need to be turned into pulp, because you cannot fry them on coals, but you want to feel the aroma in the finished dish.

We will need:

Cooking method:

1. Take two onions and chop them into pieces as if you were cutting an apple, place them in a blender cup and grind into the mixture. There will be an excellent smell in the kitchen, all microbes will escape).

Chop the rest of the onion into rings.

3. All that remains is to place the pieces in the dishes in layers, first the meat, then the onion vegetable rings, then the meat again and so on. The final layer will be meat. Leave in a cool place for about 7 hours, or you can do this overnight.

4. Fry outdoors, periodically twirl the chopsticks so that the meat is fried evenly and the crust becomes golden and rosy. Bon appetit! And to make it even tastier, make it light and filling

Delicious Caucasian kebab without vinegar

I don’t know why, but most people have different preferences in this regard; why many people add vinegar essence to this dish in the old fashioned way is still unclear to me. After all, this destroys the meat immediately, the fibers become tough and cannot be chewed later.

This is probably a stereotype that was imposed on us by the previous generation, or maybe just a habit. How to do it, of course, everyone decides for themselves, in this case we are considering the Caucasian option. It will obviously be delicious, so read on.

We will need:

Cooking method:

1. Cut two large large onions into large cubes; if you have small ones, take six pieces. Squeeze this mixture with your hands to release the juice. Place in the cup in which you will perform all other actions.

2. Now for each kilogram of meat, cut the tenderloin into pieces in advance, add one teaspoon of salt, mix. Sprinkle with chili.

3. Then pour in white wine, which you have previously diluted in drinking water.

4. Finally, for a piquant taste, add basil, finely chopped with a sharp knife. Stir and place in a cool place for 1.5 hours. And then fry this delicacy.

You can fry on skewers, or you can use a grill grate.

As you can see, we have guests, even the cat is not averse to pampering himself with such pieces. Ah, bliss for him. Bon appetit!

A simple recipe for marinade with mineral water for pork

Do you want to cook healthy? Then proceed to this method with the addition of sparkling mineral water. The advantage of this marinade is that it is quite fast and, of course, accessible to everyone.

Take water with gases and not too cold, remember this nuance.

We will need:

Cooking method:

1. We do the same things as always. First, we cut the meat into pieces of equal size, and then proceed with the onions in the same way as in the previous version. That is, cut into half rings or circles.

2. Mix the onion with the pork, add salt, rosemary and a mixture of peppers to your taste. Knead well with your hands and mix. Fill with mineral water.

3. Now cover with a lid or cling film and place in the refrigerator for 5 hours.

4. The next step is to place the pieces of meat on sharp skewers and forward onto the coals. Fry until done, you can check this way: if, when cutting or pressing a knife on a piece, a red color comes out, then the kebab is not ready, but if it is transparent, then it can be consumed.

How to marinate pork in kefir?

Can you answer this question? I can easily say that cooking such golden brown meat over coals using this method will certainly please all your family and friends. I am for this version of the marinade too).

Take pork with fat, this is necessary for juiciness and cook it in a fermented milk product. Yes, for good reason, it is in this natural product that the meat turns out to be very tender and simply melts in your mouth.

We will need:

Cooking method:

1. Place all the green ingredients in a blender and grind together with the garlic; you can also put 1-2 onions in there, cutting them into small pieces, of course.

2. After which, there will be such an aroma in the kitchen, wow, you will be pumped. You will need to cut the rest of the onion into large half rings and combine with the meat. Chop fresh pork into slices of such a size that it is convenient to put on skewers.

Take a large saucepan or bowl and mix all the prepared products. Don’t forget to add salt; if you like hot or black pepper, you can also add pepper.

3. And now, as you see that the mixture has produced juice, after vigorous stirring, pour the mixture with kefir. You can take a fermented milk product that is not fresh, that is, the kefir should be 2-3 days old, but not expired and have a good smell.

Then compact it with your hands, close the lid and leave for 2-3 hours in a warm place.

5. Be careful not to burn the slices, garnish with herbs and serve. Bon appetit!

Pork kebab according to the classic recipe with vinegar

To be honest, I didn’t want to write about this species, I don’t really like it myself. I have already said more than once that an ingredient such as vinegar makes pork tougher. But still many people like this option. Therefore, I want to show a slightly modified recipe, which turns out much better than the usual one.

Well, if you are still only for the classics, then you can check out this video. Then take 9% table vinegar and hit the road, together with the owner of this story.

Well, now, as promised, I’m showing you a way that, in fact, won’t require any time from you at all; you can take a bucket of meat and go on vacation. That is, the meat will be fresh and without marinade. How is this possible? And how))). I'm revealing one secret.

Just remember that in this case the pork tenderloin is taken from the adrenal part of the pig, it is located under the animal’s spine. This muscle by itself practically does not work, so the conclusion suggests itself, the meat will be the most tender. Therefore, it will turn out great on its own!

It is cut into medallions and immediately sent to the grill. But in order for shades and aromas to appear in the meat, in other words, to make it tastier, spices and seasonings are added. Well, the magic water is prepared by itself.

We will need:

Cooking method:

1. Start with the magic mixture of water. It will not be just water, but with notes of various spices. Pour drinking water into a glass container, add one good spoon of salt and plus two spoons of granulated sugar.

For the next step you will need a mortar, put black peppercorns in it and mash it lightly, no need to grind it until it becomes dusty. Place in a bowl.

And now add vinegar essence and odorless sunflower oil, stir and taste. It should be moderately sour and fragrant. Let this magical liquid brew for 1 day. And then strain into a plastic bottle and go on a picnic.

You can store this brine for about 1 week in the refrigerator, that is, prepare it in advance, and then when guests arrive, buy meat in the store and immediately go to the river.

In principle, you can keep meat in this brine for a couple of hours, but it is important not to miss the right moment, otherwise it will not be tasty. Therefore, to prevent this from happening, we proceed as follows. We will pour this liquid over the pieces on the skewers while frying.

2. So, in fact, when you are already in nature, you will need onions to serve this dish. Cut it into thin half rings. Add a little parsley, you can also add basil. Stir.

3. Start frying, to do this, cut the fillet into equal pieces and place on a skewer, the pieces should be approximately 3-4 cm.

Use good firewood, such as fruit trees.

As soon as the coals are ready, begin the cooking steps. Make holes in the lid of the bottle and water periodically. Rotate the chopsticks to ensure the meat cooks evenly.

An important point: as soon as you pour it, immediately wave it with a fan so that the coals do not cool down.

4. And now you can add salt, pepper and sprinkles on top of the meat. Wow, what a magnificence, such deliciousness takes your breath away.

We decorate with onions, by the way, you can use green ones, it will be cool too.

5. We invite everyone to a tasting, cut a piece and you will see that everything worked out, everything is perfectly fried, and if you press, the juice comes out and you can see that the pork is soft.

Super marinade made from tomato juice for pork kebab - you've never tried anything like this!

Maybe you can tell me that you have already heard about such a miracle. But that was not the case, I shared this option, but they took store-bought Tetra Pak juice. And now I suggest you make it yourself from fresh tomatoes, it will be a bomb, the taste is amazing, because real tomatoes are used, if you also have homemade ones, then in general you are very lucky.

Cook this way and your guests will definitely be shocked and amazed. Everyone will ask for more. A cheerful feast and excellent relaxation are guaranteed. Cool, from Fisherman!

We will need:

pork meat - 3.5-4 kg
salt - 4 tsp
garlic - 3-4 cloves
tomatoes - 2-3 pcs.
onions - 5 pcs.
black pepper - to taste
vegetable oil - 2 tbsp
Caucasian seasoning - to taste or shish kebab

Cooking method:

1. Cut the main ingredient into equal pieces, do not cut too finely, the larger the piece, the juicier it will be, but again, do not make it too large, about 5 cm x 5 cm.

2. Take a huge size onion and chop it not in the traditional way, but simply into pieces in any form so that you can easily put it in a meat grinder. Peel the garlic cloves and send them there.

3. Thus, grind the onions, garlic and then the tomatoes in a meat grinder. The result was a unique mixture, just what we needed. Separate the pulp from the liquid using a colander. You can use a masher, it will definitely come in handy here.

4. Supplement this brine with herbs and spices and, of course, salt and always vegetable oil. Add salt, approximately for every 1 kg there are 10 g of salt.

5. Dip the pieces into this tomato mixture, stir and close the container with a lid. There is no need to do oppression. As a final touch, place the tub in the refrigerator for 24 hours. Stir occasionally during the process.

6. Well, then use it for its intended purpose. Fry either on the grill or in the oven until fully cooked, eat warm. Don’t forget that you can put any salad on the table, for example

Video on how to cook shish kebab correctly and quickly on the grill in your own juice

We move on, and now I still couldn’t get past this option. At the very beginning, the author gives practical advice on choosing meat, I recommend that you read it. This miracle will marinate in its own juice for at least a day, so keep this in mind.

Delicious pork shashlik in the air fryer

We’ve come to this recipe, I’ll say right away that you can take absolutely any version of the brine from this note and adapt it here. Here, the most important thing is to follow all the steps correctly, know which function to set and correctly determine the cooking time.

We will need:

pork - 400 g
kefir - 300 g
salt - 0.5 tsp
pepper to taste

Cooking method:

1. Marinate the cut pieces in kefir product for about 3-4 hours in a warm place, or 12 hours in a cold place.

3. Close the lid and set the Meat mode for 30 minutes.

4. After half an hour, turn the skewers over to the other side so that the pieces are evenly fried on both sides. Set the time to 10 minutes and continue frying. Serve with any sauce.

Recipe for shish kebab with pork without skewers on a baking sheet in the oven

Well, this is a gift from me to you, dear subscribers and guests of the blog. This masterpiece clearly deserves praise and applause, because it is prepared at home, in an ordinary baking bag. How delicious it turns out, just fantastic. A super bomb will be on the table, it will surprise everyone and also amaze everyone.

It will be very tasty, and even oddly enough with vinegar, but I liked it))).

Do not doubt, this magnificence will be appreciated by all household members and guests. Do it with pleasure.

3 cool snacks for pork barbecue in nature

In fact, most of us take onion salad with us on this mini trip. I already touched on this topic the previous time. By the way, a separate article will be published soon on this healthy and favorite salad.

Today I would like to show you three more masterpieces that deserve respect. I found them on the Family Kitchen channel and I definitely recommend making them for you too.

All the ingredients in them are cut arbitrarily, and then salt and pepper are added as desired.

The dressing is made on the basis of olive (vegetable) oil, as in this option. Plus, fresh lemon juice is added.

Don’t forget that in spring and summer you need as many vitamins as possible, so such salads will certainly be an excellent solution.

And those who can afford something more filling and lower in calories, choose one with mayonnaise dressing.

That’s it, friends, I’m finishing this post, I wish you to overeat on kebabs this year and treat everyone to this hearty dish. If you liked the note, share it on social networks and like and like it. Subscribe to the group in contact and see you soon, bye!

Shish kebab is an indispensable condition of any picnic, the taste of which largely depends on what kind of marinade for shish kebab you prepare. And spring, which we all look forward to so impatiently, is the time for trips to nature, to the countryside, picnics with friends and loved ones. We are all tired of the long winter and are looking forward to the first warm days and “barbecue and cognac.”

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

How to deliciously marinate pork kebab at home

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

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

Rule 2. Don't get carried away with vinegar; too much of it can also make the kebab dry.

Rule 3. To ensure that the meat is soft and juicy, we use 3 main components - acid, seasonings and vegetable oil. The acid breaks down the connective fibers, making the meat soft. Seasonings give meat aroma and unforgettable taste. And vegetable oil “seals” the meat, preventing juice from escaping during frying.

Rule 4. You need to marinate pork kebab for an average of 4-5 hours.

Rule 5. A delicious marinade for barbecue is made with a lot of onions. For 1 kg of meat, it is advisable to use 0.5 kg of onion.

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

10 most delicious marinades to keep meat soft and juicy

Classic marinade for pork shish kebab with vinegar and onions

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

We will need:

Cut the meat into equal-sized pieces, approximately 5 cm.
Cut the onions into rings. Once again I would like to note that you should not skimp on onions for the marinade. The weight of the onion should be approximately half the weight of the meat.
Place a layer of meat in an enamel pan, sprinkle onions on top, and pour a little vinegar on top. Then we repeat the meat-onion-vinegar and so on until the end of the meat.
Add vegetable oil to the marinade.
Cover the pan with the kebab with a lid and put it in the refrigerator for an hour. Then leave the kebab at room temperature for another 4-5 hours.
Just before cooking, the meat remains to be salted, peppered and threaded onto skewers (if desired, you can alternate meat with onions).
It is better to fry such meat on the grill, following simple but necessary rules.

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

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

Ingredients:

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

Cut the meat into equal pieces of approximately 5 cm.
Onions can be cut as desired. Grind the onion using a blender to a paste.
Salt and pepper the meat. If desired, you can add a little vegetable oil for softness.
Place onion porridge on top of the meat, mix well and leave to marinate for 1-2 hours.

Marinade for pork kebab with mayonnaise and onions

Surely, when they see this recipe, many will say that mayonnaise and meat are incompatible. Meanwhile, meat marinated in mayonnaise marinade turns out unusually tender, juicy and soft.

Ingredients:

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

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

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

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

Shish kebab on mineral water. How to quickly marinate pork kebab in 1 hour

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

We will need:

To add a little sourness, you can add lemon to the marinade. But then limit the marinating time to no more than 4 hours, as the lemon will make the meat a little bitter.

Use highly carbonated mineral water for the marinade.

Cut the meat into equal pieces and place in a bowl, add salt, pepper and rosemary.
Cut the onion into rings and mash with your hands until soft. This way the onion will release its juice to the meat faster.
Chop the bay leaf with your hands and add it to the marinade, stir.
Fill everything with sparkling mineral water.
Cover with cling film and leave to marinate for 1-4 hours.

Of course, you can choose seasonings and spices for the marinade at your discretion.

Recipe for pork kebab with kefir. How to deliciously marinate pork kebab with kefir

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

Meat can be marinated in this marinade for several days.

We will need:

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

You don’t have to bother with herbs and simply marinate the meat in kefir. But greens add piquancy to the meat and a special aroma.

Traditionally, we cut the meat into fairly large pieces and put it in a pan.
In this recipe, the onion is also chopped coarsely. Add it to the meat.
Chop the greens (as your hand takes them). I don’t always have garlic cloves, so I then chop 2 cloves of garlic into the marinade. We also put the greens in the pan.
Remove the seeds from the chili pepper and chop it finely. Add chili to meat.
Add salt, sugar and black pepper to the marinade.
Fill all this beauty with kefir.
Cover the pan with a lid and leave to marinate in the refrigerator overnight or even for several days.

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

Marinade for pork shish kebab with red wine

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

We will need:

Do not use aluminum utensils for marinating shish kebab. Enameled, glass or clay dishes are suitable for this.

Cut the meat into equal pieces and place in any container. Add spices and salt.
Cut the onion into rings and knead it a little with your hands to release the juice. Add onion to meat.
Separate the rosemary sprig and add it to the marinade.
After 15 minutes, pour wine into the meat and add bay leaf.
If you want the kebab to marinate faster, leave the marinade with the meat at room temperature. And if you fry it the next day, you can put the meat in the refrigerator.

The most delicious marinade for pork shish kebab in pomegranate juice

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

Ingredients:

Traditionally, we cut the meat into equal pieces.
Grate 2 onions on a fine grater, and cut the rest of the onion into slices.
Place the meat in a pan, add seasonings and salt.
Pour pomegranate juice over the meat. Mix the meat and juice thoroughly with your hands in the pan.
Add both grated and chopped onions to the marinade and stir the entire contents of the pan for a few minutes.
Cover the pan with a lid and place in the refrigerator. For greater effect, you can even put the meat under pressure.

The most delicious kebab in pomegranate juice will be obtained if the meat is marinated for 2 days. During this time, you can remove the meat from the refrigerator several times and stir it in the pan

Marinade for pork shish kebab in beer

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

Ingredients:

Cut the pork into pieces and sprinkle with black pepper.
Grate the onion on a fine grater and add to the meat.
Knead the meat and onion a little with your hands.
Chop the bay leaf with your hands and add to the marinade.
Pour beer into the pan over the meat and onions.
Cover with a lid and place in the refrigerator to marinate for 8-10 hours.

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

7. Now you can add salt (no earlier than 1 hour before the end of marinating the meat).

8. Thread the meat onto skewers and fry; you can sprinkle with beer marinade while frying.

Caucasian pork shashlik recipe

Who doesn't love Caucasian-style kebab? Probably only those who haven't tried it. Many people specially go to restaurants serving Caucasian cuisine to taste shish kebab, which is invariably delicious, although it is usually prepared according to a classic recipe.

Marinade for pork shish kebab with tomato juice

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

Ingredients:

We cut the ribs quite large, about 6-7 cm in length, and place them in a bowl for marinating. Add a bay leaf, a couple of allspice peas and cloves.

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

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

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

5. Marinate the meat for at least 5 hours.

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

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

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

Have delicious barbecues and pleasant meetings in nature.