How to make marinade for pork kebab. Video: Soft pork kebab with kiwi. Marinade for pork shish kebab in beer

Meat roasted over a fire is something special. At home, in the oven or even on a convection oven, you will never be able to cook such aromatic, toasted kebab as on the coals of a fire lit on the bank of a river in the nearest forest. And to make the meat soft and tender, marinades have been invented.

Marinade is a mixture of seasonings, vegetable oils and natural products containing acids. Meat kept in marinade acquires soft consistency and the aroma due to the marinade ingredients. For pork, beef and lamb, marinades are made rich, while marinades for poultry and fish should be more delicate and tender. The tougher the meat, the longer you need to keep it in the marinade. It is not recommended to put salt in marinades, since a hypertonic solution will simply “suck” all the juice out of the meat, and the kebab will turn out dry. For the same reason, you should not make the marinade too “sour”.

Amateur cooks often experiment with marinades, sometimes adding the most unexpected and even exotic ingredients to them, making the marinades sweet, hot, sour or spicy. Ketchup, vinegar, soy sauce, kiwi, mayonnaise, cognac, coffee, mustard, sparkling mineral water, yogurt, various spices, pomegranate juice, onion, garlic - all this can become the ingredients of your marinade. But there should not be too much marinade. Since the meat will release its juice during the marinating process, the amount of liquid will increase further - this must be kept in mind.

Do not use for marinating meat aluminum cookware. Usually the meat is marinated in a large enamel pan and even in a bucket if a large group gathers for barbecue. But if you don’t have such utensils at hand, you can get by with an ordinary plastic bag, just a whole one.

The duration of marinating depends on several factors: the hardness of the meat, the time you have up to hour “X”, and also on the availability of necessary products. If time is running out, choose a recipe for a more “vigorous” marinade, and if you add onions to it, do not cut it into rings, as usual, but grate it. The meat should be kept in this marinade for literally 2-3 hours, otherwise it will taste bitter.

The fish should not be kept in the marinade for a long time - 45 minutes is enough. Does not require long preparation and poultry meat. You can start frying chicken shish kebab within half an hour after placing the meat in the marinade.

If you cut the meat into large pieces, it will take longer to marinate. You need to cut the meat across the grain so that the pieces do not “shrink” during cooking.

Dishes with meat should be placed in a cool place, preferably in the refrigerator.

Recipes for marinades for barbecue

Traditional marinade consists of vinegar, chopped onion rings, black pepper and salt. This is the marinade that is usually used for store-bought kebabs that no one likes. The disadvantages of this mixture are that the vinegar must be measured with pinpoint precision, and the holding time should not be delayed, otherwise the meat will acquire an unpleasant aftertaste, although, of course, it smells wonderful during the cooking process. But true connoisseurs Kebabs reject vinegar and never add it to marinades. The same, by the way, applies to mayonnaise.

Lemon marinade connoisseurs will not find it offensive and is excellent for pork. All you need to do is add lemon juice of one or two lemons to the marinade instead of vinegar. The rest of the ingredients are classic - onion, vegetable (preferably olive) oil, black pepper and peas, Bay leaf. As for the proportions, for two kilograms of pork, 2-3 onions, four tablespoons of oil and spices to taste will be enough.

Coffee marinade does not involve adding acids to meat at all. For the same two kilograms of pork with spices, 4 tbsp. spoons of olive oil and chopped onions (4 pieces) will need 1 liter of hot, but not boiling coffee. This coffee is poured over the meat, and then left to cool first at room temperature, and then marinate in the refrigerator. The meat should be kept in this marinade for six hours. Your guests will never guess what gave the kebabs such tenderness and flavor.

Kefir marinade has recently become very popular among those who like to eat in the lap of nature aromatic shish kebab. To prepare it, a liter is usually taken for two kg of pork. low-fat kefir, spices and seasonings to taste, and four not too small onions. Onions can be cut into rings or into cubes, then mixed with meat and seasonings, and pour kefir over the resulting mixture. The dish with meat should be shaken thoroughly and refrigerated for about 4 hours. Kefir marinade is also good for chicken kebab, and for beef, just not too tough. A marinade based on yogurt is prepared in a similar way, but not sweet with fruit additives, but regular fermented milk.

Marinade on mineral water it becomes even easier. For it, take one and a half liters of well-carbonated mineral water, herbs, spices, a little salt and 3 onions. Even the oldest beef, after 4 hours spent in this marinade, turns into the most tender fillet. But be careful, do not add medicinal table types of mineral water to the marinade: they have a unique taste and smell that they will not hesitate to impart to your kebab.

Pomegranate marinade love in the east. To prepare it, take two glasses per kilogram of meat. pomegranate juice, several bunches of greens (cilantro, mint, basil), more ground pepper and one large onion. The meat is kept in this marinade for at least 10 hours, and better than a day, but, of course, in the refrigerator. This marinade is almost ideal for lamb and pork.

Wine marinade gives meat delicate aroma and makes it softer. However, not everyone likes the taste of wine. However, for those who want to try marinating meat in wine, it is recommended that for the same two kilograms of beef or pork, take a liter of dry red wine, three medium-sized onions, more black pepper and basil, or fresh. If you use white wine, your marinade will also work for turkey.

There are hundreds of marinade recipes for barbecue. Soy sauce, honey, kvass, beer, tomato juice, mustard, balsamic and Apple vinegar and anything else. But now that the algorithm for preparing the marinade is clear, you can experiment with any ingredients, creating your own, unique and most best marinade.

Hello, friends!

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

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

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

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

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

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

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

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

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

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

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

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

But if you have it in your refrigerator good piece fresh frozen, you can also use it, just defrost it slowly, preferably in the refrigerator. Under no circumstances microwave, and not in the water.

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

Marinating rules and required ingredients

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

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

1.Use a softener

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

2. Add oil

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

olive
sunflower
sesame
sauces based on vegetable oils

3. Use spices

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

Ingredients:

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

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

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

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

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

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

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

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

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

You should not mix several marinades in one recipe.

8 delicious marinades to keep meat soft and juicy

Acetic

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

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

We will need:

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

Preparation:

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

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

With soy sauce

In tomato sauce

Ingredients:

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

Preparation:

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

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

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

Place the tenderloin there and a little water if necessary.

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

Recipe for shish kebab in mayonnaise with onions

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

Ingredients:

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

Preparation:

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

Mustard and honey marinade for pork

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

Ingredients:

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

Preparation:

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

On kefir

Ingredients:

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

Preparation:

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

On mineral water and beer

Ingredients:

pork neck
savory
oregano
white onion
mineral water
pomegranate seeds

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

pork
fresh ground pepper

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

How to properly grill shish kebab on a grill?

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

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

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

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

As soon as the wood burns and the coal is ready, sprinkle it with coarse table salt, in an even layer. You will get dry hot heat. Also, the layer of salt will stop the access of oxygen to the coals, and they will not ignite, eliminating the need to spray the coals with water.

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

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

Place the finished delicacy on large dish, let “rest” for 10 minutes under foil. We got it fried, with golden brown crust outside and juicy inside!

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

Cooking in an electric kebab maker

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

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

Marinade preparation options for pork kebab Just great amount. And each has its own disadvantages and advantages. For example, pork kebab cooked in a vinegar marinade is simple and everyone known method. However, it is considered a remnant of Soviet times, when they were used budget options cooking delicious food.
Today there is a wide variety of marinades, and it is impossible to stop at 2-3 recipes. Therefore, we suggest studying the most interesting recipes, from simple and familiar to rare, spicy options for 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:

100 ml vinegar 9%;
200 ml distilled water;
black peppercorns;
laurel;
salt;
2-3 onions.

Dissolve salt in water, then pour in and stir vinegar. Cut the onion into rings. Cut the meat tenderloin in portioned pieces, place in a large container for marinating, sprinkling peas between layers and placing one bay leaf at a time, arranging 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 heat chili powder, literally 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.

The list of marinades for pork kebab can be continued almost indefinitely. Therefore, this selection includes those tested and approved by family and guests “as worthy of repetition.” I will show recipes for different “parts” of pork: ribs, neck, loin, although in fact there is no relationship between the composition of the marinade ingredients and the cut. The only thing I will show here is one of the methods we use for frying meat, which in our opinion is very successful, but, of course, it is not suitable for every case. However, it’s better to talk about everything in order.

How to marinate pork kebab: emphasis on mustard

So, this option can be called “mustard”, because the accent ingredient in the mixture is mustard. It has the property of giving meat delicate aroma, and the bitterness completely disappears during frying. The result is very juicy meat.

Ingredients for 3 servings:

pork neck – 1kg;
onions – 2 pcs;
sour cream - 3 tbsp;
mayonnaise – 3 tbsp;
mustard – 1 tsp;
garlic – 2-3 cloves;
pepper;
salt.

How to prepare this marinade

Recipe for pork shashlik marinade with soy sauce and spices

We usually remove the onions during frying, since, as a rule, when using skewers they do not stick well to them, hang down, and burn. But not in in this case. We will put the rings, or rather even the circles of large onions, into pieces pork loin and, firstly, it will take on some protective function - it will protect the meat from drying out, and secondly, the onion mugs, being thick and large, will not char and as a result you will get a very appetizing addition to the kebab.

What we need:

pork loin – 6-7 pieces;
onion – 2 large onions;
salt – 1.5 tsp;
hot red pepper – 0.5 tsp;
dried ground paprika - 2 tbsp;
saffron – 1 tsp. (optional);
ground black pepper – 1 tsp;
ground coriander – 0.5 tsp;
soy sauce – 1 tbsp;
ketchup – 1 tbsp.

How to marinate shish kebab in soy sauce

The best marinade for pork ribs kebab

In our opinion, this version of the marinade for ribs is the most delicious, plus it’s also very good way frying, which I mentioned above. The ribs are cooked first in foil and only then fried. What are the advantages of this method. Ribs on the grill take quite a long time to cook and you can either get tough meat, either soft but dried or charred. Foil solves this problem. All the juice remains inside the ribs, they are completely cooked, the pork turns out soft, not overdried and does not burn. By the way, for those who are afraid of “carcinogens,” they may prefer it in this form. And for those who like it extra toasty, the ribs are turned around and returned to the grill for a while. Yes, and the marinade will be dry, no liquid ingredients.

Ingredients:

pork ribs – 1.5-2kg;
spice mixture for barbecue (or for meat) – 4 tbsp;
salt – 1 tbsp.

How to do it correctly

Tomato marinade for pork skewers

It uses tomato juice. It's better if you have a homemade one. There is nothing else in my juice except salt, sugar and tomatoes. You also put in a lot of onions, which are then not used when frying the meat, but if you drain a lot of the juice, leaving about 1 glass, and simmer the onions in it, simmer over low heat, you get ready sauce- "real jam".

Grocery list:

pork loin – 4 pieces;
tomato juice – 1l;
spices for barbecue – 1 tbsp;
salt – 1 tbsp;
onion – 3-4 medium sized onions.

How to cook

Marinade for pork kebab with mayonnaise and onions

pork – 250g;
mayonnaise – 150-200g;
water – 3-4 tbsp;
salt – 1 tsp;
ground black pepper – 0.5 tsp;
ground red pepper - a pinch;
black peppercorns – 3-4 peas;
bay leaf – 1-2 pcs;
onion – 1 pc.

How to prepare mayonnaise marinade

How else to marinate pork ribs for barbecue

Again there will be soy sauce and mustard, but we will also add honey, ginger, lemon, onion and a lot of spices. You'll get a little hint of Southeast Asian cuisine.

Ingredients:

pork ribs – 1kg;
soy sauce - 100ml;
grain mustard - 3 tbsp;
honey - 3 tbsp;
vegetable oil - 2 tbsp;
ginger - 5-10g;
garlic - 3 cloves;
onion – 1 piece;
star anise - 2 stars;
BBQ spice mix;
lemon – 1 piece;
salt – 1 tsp. with a slide;
greens - to taste.

Pickling process

Marinade for shish kebab with mineral water

Mineral water is often used to marinate pork. What does it give? It is believed that it penetrates the structure of the meat, softening it, without changing the taste of the pork itself. Those. this recipe can be used when you don’t want any spicy flavors, you don’t want sweet and sour or any other flavor of the marinade, but instead there is a desire to simply eat well-fried meat and experience only its taste and nothing more.

What we need:

pork pulp – 2kg;
sparkling mineral water – 1l;
onions – 4 pcs (small);
salt – 1 tsp.

Recipe

The list of ingredients contains onions, but you shouldn’t avoid them, and quite a large amount of them is indicated. For this option, you can chop the onion coarsely (in halves or quarters), and then after marinating, thread it onto separate skewers and fry it as a side dish.
Place the meat cut into pieces into a fairly decent-sized bowl.
Add the onions cut into pieces. Mix.
Fill in mineral water. The mineral water should completely cover the pork for barbecue. No salt yet!
Cover with a lid and put in the refrigerator for 8 hours.
Before frying, remove the meat from the mineral water, rub it with salt, put it on skewers and fry.

Marinade for shish kebab with kiwi

The meat will not have a fruity taste. Kiwi contains an enzyme that breaks down proteins, which means it makes the meat soft.

For this marinade you will need:

pork – 3kg;
kiwi – 4 pcs;
onion – 1 piece;
salt – 1 tsp;
even ground pepper – 0.5 tsp.

Marinate pork in kiwi

Peel the kiwi and mash with a fork until smooth.
Cut the onion into half rings.
Place the pieces of pork in plastic bag, add onions, peppers and kiwi puree. Shake to mix everything.
We expel the air and tie the bag tightly.
This method speeds up the marinating process and allows us to quickly and easily get delicious meat in just 1 hour.
After an hour, remove the meat, peel the onions, add salt and fry on skewers over coals.

This is only a small part of the options for marinades for pork shish kebab, but even with so many you won’t wonder what to marinate the meat in. Try, evaluate and choose the best for yourself.

Bon appetit and have a good rest!

Spring has arrived, and with it kebabs. I don’t know how it is in other regions where the warmth comes earlier, but in our country mass barbecues take place during the May holidays - people go to picnics and dachas, and it’s almost impossible to imagine without the fragrant juicy meat on skewers or grill. And today I will tell you a few proven recipes, I hope they will be useful to you.

It seems to me that the love of fire-roasted meat is some kind of primitive instinct that almost everyone has. Probably, our ancestors also enjoyed mammoth meat fried over a fire, otherwise how can one explain the truly hypnotic effect of these pieces on humans? After all, even when you smell the barbecue being cooked, you are already eager to taste it. It is no coincidence that there is an expression “the kebab basin is pleasing to the eye.”

Recipes delicious marinades so much, and the authors assure that each recipe is the best, and the meat turns out to be the most tender, that the thought involuntarily comes to mind that kebab is just that in itself tasty dish, which goes well with different gas stations. Therefore, feel free to try the recipe you like from my post and enjoy. Or you can try all the different flavors by marinating differently each time. I'm all for experiments!

Of course, kebabs can also be cooked in the oven, but what can compare with meat baked on the grill? Spring sun, young leaves on the trees, happy faces of friends and a juicy treat - what could be better?

What meat to choose for barbecue

The generally accepted opinion is that the best meat for barbecue is pork neck, and here it is impossible to disagree. Although true experts also talk about the back leg of a pig, the neck is still the most popular option.

Some people think that the classic is lamb kebab. But what’s interesting is that when we were vacationing in Abkhazia, the owner of the house where we lived regularly organized barbecue picnics for us - luxurious feasts. At the same time, he himself, a professional barbecue griller, did not welcome lamb, saying that it was considered dirty meat, because lamb eats everything. But, since the vacationers definitely wanted to eat lamb, he prepared both options. I can say that the kebabs made from pork were juicier and tastier. ABOUT lamb kebabs I will write later, but today all the recipes for pork neck kebabs that I or my friends have tested.

How to choose the right one pork neck? There are a lot of tips on various blogs, like pressing on the meat and something else. But I will tell you my method - I just come to the market where I usually buy meat, and there is always a fresh, beautiful neck there. I buy it, I don’t press anything, I don’t check it, I don’t conduct chemical tests, as various experts advise. By appearance meat, it’s clear if it’s old or weathered. But at the market they always give me good piece neck, in my opinion, nothing needs to be complicated. If you are buying meat for the first time, just tell the seller: “Give me a good piece of neck for a kebab” - and they will give you everything.

If you come to the market for meat, then at the same time go to the counter with spices, which are sold by weight. You can tell the seller that you need spices to marinate this much meat. The seller usually sketches it professionally different spices, it turns out very delicious set for barbecue!

Prepare the pieces. What kind of pieces of meat should be so that the kebab does not turn out dry?

The ideal size of pieces of meat for barbecue is approximately the size of a box of matches. That is, not a very large parallelepiped with a slightly elongated shape. If there is fat, then cut off the excess, leaving only a thin strip. They say that " big piece the rotok makes me happy,” but in the case of kebab this is not the case, because the meat will be raw inside, or you will have to fry it for a long time and there is a danger of drying it out. Since kebab is often eaten from a skewer, a piece should be just enough for one bite. Try to cut so that there is nothing hanging from the piece, as this will simply burn.

How to marinate shish kebab correctly

For the marinade, use an enamel, glass or ceramic container. By no means aluminum. Since it is a heavy metal, and poisonous, and when interacting with an acidic environment, it oxidizes, spoils the taste of the kebab, and may even add harmful substances to your body.

In order for the onion to give more juice, some people prefer not to cut it, but to grind it in a blender.

If the marinated meat is in the refrigerator, then about an hour before cooking, you need to take it out and leave it at room temperature. Then you can fry the kebab faster and it will be juicier. After all, it takes more time to cook cold meat, and there is a danger of drying it out.

There is an opinion that salt should be added at the very end of marinating or even salted on the skewer. Because salt draws the juice out of the meat and it will turn out drier if it is marinated with it. But here everyone decides for themselves. In this article I present these and other recipes. I usually add salt at the last minute.

Classic set of spices for kebab: 1 teaspoon black pepper, 1 teaspoon ground cumin and 2 teaspoons ground coriander. You can also add ground or chopped bay leaves.

In many kebab recipes, there is no need to write the amount of ingredients; it is clear that we take a piece of meat that we bought at the market, and it can be more or less. Add salt and seasonings to taste, and enough marinade to cover the meat completely.

How to grill shashlik on a grill

What to choose - a skewer or a grill? I don't think there is any fundamental difference. We fry any meat on the grill - it’s faster and easier. Although it’s nice to eat barbecue from skewers, I immediately remember how I was on a picnic as a child and ate from a skewer.

To prevent the meat from sticking to the skewer or grill, you need to wipe them with vegetable oil or lemon juice and ignite them for a couple of minutes.

Don't turn the meat too often. It’s better to let it set on one side, then turn it over and let it fry on the other. This is how it turns out the most delicious.

To check if the meat is done, pierce it with a knife. If blood comes out, then it is still raw; if the juice is clear, then the meat is ready. If nothing comes out, you may have overcooked your dish.

When the kebab is ready, you can put it in a pan and simmer for a couple of minutes on the fire. This makes it even more tender.

How to marinate pork neck kebab so that the meat is juicy

How to marinate the neck so that the meat is juicy?

First, I will write what everyone probably knows. The meat should be fresh, chilled, and not frozen - this makes the most delicious kebabs.

Although, I admit that I have also made it from frozen - from buckets of marinated kebabs that are sold in the supermarket, it also turns out delicious. Apparently, I’m not an esthete) But still the most best result, when I bought fresh meat myself and marinated it, and there’s nothing very complicated about it.

I find the best marinade is just add onion, salt and pepper and let sit. I have a friend who is a kebab professional, her dad has a kebab, and she marinates perfectly, precisely in own juice. Enough onion, salt and pepper to make a wonderful, juicy neck kebab. But, if you want to try something more original, then I offer you other options for marinades.

In general, the most delicious kebab I tried was the one I cooked for my birthday, and it was the simplest. Now I will tell you how to do it.

Secret ingredient good marinade- onion. You need to take an equal amount of onion and meat, at least in volume, onion is lighter in weight. That is, per kilogram of neck is about half a kilo of onion, and then see for yourself that the volume is approximately the same.

Products:

Salt,
Pepper,
pork neck – 1 kg,
onion – 300-500 gr.

Cut the pork neck into pieces, not too large, about the size of a matchbox. Cut an equal amount of onion into rings.

2. I don’t know exactly about salt, but many people recommend adding salt at the very end, and that’s what I did. Add pepper, mix well.

3. Someone crushes onions with salt, then puts meat in it. I mashed the meat and onions well. Experiment here yourself.

4. Cover with a lid or cling film. Place in the refrigerator overnight. Before cooking, add salt to your taste. Thread the meat onto skewers or into the grill.

5. Fry on the grill until done.

How to properly soak pork barbecue meat in vinegar? Marinate pork for barbecue

Although I write above that my favorite marinade is salt, pepper and nothing extra, but for many such kebabs lack piquancy, and they consider the most delicious kebab marinated in vinegar, this is the so-called Soviet taste from childhood. Therefore, I will share this recipe.

Products:

Pork (neck) – 1.5 kg,
Onion – 700 gr,
Vinegar 9% – 50 ml,
Salt – 1.5 tsp,
Pepper – 1 tsp.

The most delicious kebab is obtained by using apple or wine vinegar.

Cut the meat into small pieces of 3 cm.

2. Cut the onion into rings.

3. Now put it in layers in a pan. Meat – onion – a little vinegar – salt, pepper. Pour a little vinegar onto the eye; in total, about 50 ml should be used. Repeat layers.

4. Leave for an hour in a warm room. Then mix and put in the refrigerator.

5. For greater effect, you can do a press.

6. So, the next day, when the meat has been marinated, we string it onto skewers or put it on a wire rack.

7. And fry on the grill until done.

Should I string onions onto skewers? Everyone decides for themselves. Some say that it is strictly forbidden, since onions spoil the meat when fried. Someone loves it fried onion. I fry without onions.

How long does it take to marinate pork kebab in mayonnaise? Duration and stages of marinating meat

Pork kebab in mayonnaise is perhaps the recipe around which there is the most controversy. Someone is judging. As one of my friends with Georgian roots said, “putting chicken wings in mayonnaise is bad manners.” Needless to say, after that we didn’t invite her to picnics; we don’t need arrogance, the main thing is that it’s delicious. I really believe that the best option for dryish chicken meat- mayonnaise. But many people also use it for pork.

I have no prejudice against mayonnaise when frying. I think that mayonnaise does its job much better than sour cream. After all, mayonnaise is essentially vegetable oil. That is, it contributes to the creation crispy crust. And sour cream is essentially milk, that is, water. What can it contribute? I can’t forget the experiment of the brilliant chef Oksana Putan, when on one baking sheet the chicken was coated with mayonnaise, and on the other with sour cream, the second one turned out pale and unpresentable. And if you are afraid of chemicals, then make your own mayonnaise, it is very simple.

Products:

Neck – 1.3 kg,
Onion – 600 gr,
Spices – 2 tbsp. l.,
Salt – 1 tbsp. l.,
Mayonnaise – 300 gr.

Wash the meat and dry with paper towels. Cut into medium pieces and place in a bowl.

2. Add salt and spices (to taste, for example, a set for kebab).

3. Grate one onion on a coarse grater or grind with a blender. Its juice will soak the meat.

4. Cut the rest of the onion into thick rings.

5. Add mayonnaise and mix well.

6. Cover the meat with a lid and place in the refrigerator overnight.

7. Fry the meat on the grill for about 30 minutes, turning regularly.

After 30 minutes, the kebab is ready.

How to properly marinate pork kebab in vinegar and mayonnaise? In fact, there is a recipe that combines mayonnaise and vinegar. This is how one of my friends does it. First, a liquid marinade is prepared: 9 percent vinegar is diluted with water in a ratio of 1 to 4. The meat is mixed with onion, cut into rings, then poured with the marinade. Leave it like this overnight or for five hours. Then, about one hour before frying, vinegar marinade drained, and mayonnaise is added to the meat. The kebab turns out unusually soft and juicy.

Marinade for pork shish kebab with lemon and mineral water

If you don’t have much time before your picnic, I recommend you try this option – marinade with lemon, onion and mineral water. The meat is ready for frying in 1-4 hours, no longer, because if left overnight, it will become bitter due to the lemon. Mineral water adds softness, and lemon adds a pleasant hint of flavor.

Products:

Pork – 1 kg,
Onion – 250 gr,
Lemon – 2 pcs.,
Seasonings to your taste (for example, barbecue mixture) - half a tablespoon,
Salt – 2 tsp. or to taste
Mineral water – 0.5 liters

Slice the pork neck into large pieces, approximately 2-3 cm in width and length.

3. Cut the onion into rings.

4. Cut the lemon into slices.

5. Place meat, lemon, onion, seasonings in a saucepan and add salt to taste.

6. Stir and pour half a liter of mineral water there.

7. Let it sit in the refrigerator for two to four hours.

8. Place on skewers or place on a rack.

9. Fry on the grill until done.

Shish kebab on kefir. How to soak pork kebab in kefir to make it juicy?

Shish kebab with kefir is also a classic and popularly accepted option. Some say that it turns out to be the most tender. And it’s not difficult to do. Just meat, onions, spices and pour kefir. This marinade is enough for half an hour.

Products:

Meat – 2 kg,
Kefir – 1 liter,
Onion – 500-600 gr.,
Spices for barbecue,
Salt,
Ground black pepper

We do not cut the meat into small pieces.

2. Cut the onion into half rings or large pieces.

3. Crush the onion with your hands, mash it so that it releases the juice. We don’t add salt, just pepper. Season the meat and onion thoroughly separately. Add other spices to taste, for example, ground bay leaf, or leaves, as you prefer.

4. When the onions and meat with spices have been mixed separately, combine everything together and mix.

5. Pour kefir over everything so that it covers the meat completely, mix well again.

It is not recommended to put kebab marinated in kefir in the refrigerator; it is better to keep it at room temperature for 2-3 hours.

6. Leave at room temperature for 2-3 hours. Now the meat needs to be salted, that is, about an hour before cooking. Alternatively, you can salt it directly on the skewers.

7. That’s it, we can fry. Delicious kebabs ready.

How to marinate pork kebab in mineral water?

This is also a popular way to marinate meat for barbecue. It turns out very tasty. Above I write about a recipe for a marinade made from mineral water with lemon. But I decided to write separately about the mineral water marinade, since it is still different, and you can safely leave it to marinate overnight.

Products:

1.5 kg meat (neck),
3 onions,
Bay leaf,
Pepper mixture,
Salt,
Mineral water,
Barbecue seasoning

For marinade, it is best to choose highly carbonated mineral water.

Cut the meat into pieces

2. Cut the onion into half rings. Salt the onion a little so that it releases its juice.

3. Salt the meat a little too. Shake the onion well with your hands, add three bay leaves chopped into pieces, and mix with the meat.

4. Sprinkle with a mixture of peppers and seasoning.

5. Fill with mineral water.

6. Cover the meat with cling film. You could put it in the refrigerator for six hours or overnight, or you could leave it at room temperature for an hour and a half to two hours.

7. Then string it onto skewers and fry on the grill until done.

Marinated in tomato juice. Recipe for pork shish kebab in tomato juice

Very tasty option The marinade is tomatoes or tomato juice. The kebabs are juicy, soft, and delicious.

Products:

Meat – 2 kg
Tomato juice – 0.5 – 1 l
Onion – 300-500 gr.,
Salt,
Black pepper, coriander, basil, suneli hops (to your taste)

Cut the meat into pieces. We cut the onion into rings, half rings or finely. Salt, add spices.

2. Fill everything tomato juice so that it covers the meat completely. Mix the meat. Leave for 1-3 hours, longer if possible.

3. Thread onto skewers.

4. Now you can fry. The kebab turns out very tasty.

Video recipe for kebab from Stalik Khankishiev

Recognized master of making shish kebab is Stalik Khankishiev. I suggest watching the video where he talks about all the intricacies of marinating and frying meat. True, the recipe shows this using beef as an example, but, of course, pork is also suitable.

Stalik believes that the most important thing is not the marinade, but choosing the right meat and frying it correctly. We cannot but agree with this!

Products:

Meat – 1.5 kg,
Onion - three large onions,
Black pepper – 1 tsp,
Ground cumin – 1 tsp,
Ground coriander – 2 tsp.

Cut the onion into half rings. Sprinkle with salt and squeeze it with your hands so that the onion releases juice.
We cut the meat into small pieces. Add spices. For one and a half kg of meat approximately 1 tsp. with a heap of black pepper, 1 tsp. ground cumin and 2 tsp. coriander
Marinate the meat for about two hours. Then we string it onto skewers, removing the onion from the meat (it will burn anyway).
During frying, Stalik recommends placing herbs - thyme (or rosemary) on skewers with meat, to give it a very special taste. wonderful aroma kebab. Fry until done.

So, in this post I have given many of the most different recipes kebab. Experiment with them. What's your favorite tried and true recipe? Write in the comments!