Step 1: choosing meat.
The first and very important point is choice meat ingredient! Any meat, be it beef, pork, chicken, veal or lamb, should not be steamed, not frozen, but always fresh and slightly chilled. The ideal cuts of meat for high-quality, non-dried shish kebab are beef, veal or lamb tenderloins. As well as pork neck, pork shoulder or chicken thighs, for people who prefer softer meat. In this recipe I use pork neck, my family loves fattier meat.Step 2: Preparing the Meat.
Rinse the meat under cold running water and pat dry with paper kitchen towels. Place on a cutting board and, if desired, remove the chaff with a knife, and also cut off any small bones that may remain on the meat during chopping. If using chicken thighs, cut out the bone and remove the skin. Then cut the meat into pieces with a diameter from 4 to 5 centimeters. Slicing is very important! Small pieces may become very dry during cooking, and very large pieces may not be fully cooked! Transfer the chopped meat into a deep, preferably enamel pan. Step 3: Preparing the Onions.
The basis of any ideal marinade for kebabs is onion, ground black pepper and salt. Just tell vinegar no! It is mainly used to disguise stale or very tough meat. And so peel the onion, rinse it under running water and dry it with paper kitchen towels. Afterwards, place the onion heads on a cutting board and chop; here the cutting depends only on your desire. 
If you want kebab with onion rings, then cut the vegetable accordingly, the thickness of each ring should be up to 7 millimeters. Well, if you want the onion to permeate the meat with its juice and aroma, it is best to chop it into smaller pieces, such as strips or half rings. Or you can kill two birds with one stone, as I did, by cutting half the onion into rings and the other half finely, as it was convenient. Place the chopped onion in the pan with the meat. Step 4: selection of spices.
In principle, ground black pepper, suneli hops, allspice and crushed laurel leaves are quite enough. But this time I went wild and added ground rosemary, ground red pepper, dried basil, marjoram, thyme and dried dandur (purslane) to all the above spices. Mix all the spices indicated in the ingredients in a bowl using a tablespoon and pour them into a bowl with meat and onions. Step 5: marinate the meat.
Now mix the mixture of onions, spices and meat well with your hands so that the vegetable releases a lot of juice and the spices are rubbed into the pork. Dedicate at least to this process 10 – 15 min t, don’t waste your time, believe me, this step is quite important. Then let the meat rest and marinate. The marinating time also depends on your desire. Meat marinated for a long time turns out much tastier, Ideally it is marinated from 6 to 12 hours, but if time does not wait, it will be enough 2 – 3 hours. Be sure to cover the pan with meat with a lid and place it in a cool place, maybe in the refrigerator or cellar, I marinated pork 3 hours.
Step 6: preparing the grill.
While the meat is marinating, select the raw materials for the fire. Proper shish kebab should be cooked over charcoal, so use dry vine, birch, linden, oak or any fruit trees, such as apple, pear, cherry. Never use softwood firewood with resinous wood, such as pine, spruce, larch, arborvitae or buttermilk. They will simply stink the meat; even the most spicy sauce will not overcome this smell. For the pork, I used cherry and apple wood. Place the first portion of firewood in the grill, place dry leaves or dry brushwood between them and set it on fire. Let the first batch burn completely and add more wood until the coals fill the grill halfway. It will take you a good amount of time to prepare the fire. 2 – 3 hours.
Step 7: place the meat on a skewer.
The coals are ready and slowly smoldering, the meat has been marinated, which means it’s time to prepare the kebab for frying. Now you need some vegetable oil, pour it into a small bowl. Take a skewer and grease it with fat; if you don’t have oil on hand, grease it with a piece of lard. Of course, you don’t have to do this, but the meat comes off easier from a greased skewer, and this ingredient does not affect the taste of the kebab in any way. 
Take pieces of meat and put them on a skewer so that there is a small distance between them, 5 millimeters is enough. Leave a small free space of about 5 - 7 centimeters at both ends of the skewer. Also prepare the remaining skewers with meat for frying and place them on the tray. If desired, put onion rings between the pieces of meat, and remove the small onions, they have done their job, especially since this little thing can burn on the coals, which will give the finished meat products a not very presentable appearance. Step 8: prepare the right kebab.
It's time to cook the barbecue. Place the skewers with meat on the grill so that they lie tightly to each other, everything was easier for me since there is a grate on my grill. The ideal distance between the kebab and smoldering coals is 12 - 15 centimeters. If smoke appears during frying, spray the meat or coals with some liquid, such as water, wine, marinade, I used a little water and the remaining marinade. 
During frying, periodically turn the skewers in different directions and sides, that’s enough 3 – 4 times during the entire cooking time. If you turn the kebabs frequently, the meat can become very dry. Properly marinated the meat will be cooked from 30 to 45 minutes, more hard meat from 45 to 60 minutes. My kebab was ready in about 40 minutes. Place the finished kebab on a tray or large flat plate directly with the skewers and place the dish on the table, it’s time to enjoy! Step 9: serve the correct kebab.
Proper kebab is served hot and piping hot. If you wish, you can remove the meat from the skewers or place the kebabs on a plate along with the skewers. This meat dish is traditionally savored with light sweet or semi-sweet wines, but you can also enjoy kebabs with stronger aperitifs. 
Since meat contains a large amount of protein and lacks fiber, the ideal and mandatory addition to this dish is bread or pita bread. Well, the side dish can be anything you like, for example boiled corn, mashed potatoes, vegetable salads, fresh herbs and whatever your heart desires. Cook with love and you will succeed! Bon appetit! - – If you are preparing lamb shish kebab, it is better to salt the meat before threading it on a skewer. Lamb itself is a little tough, and salt can bind the meat tissues, making the ingredient even tougher, almost rubbery.
- – For juicy meat, ground black pepper, salt and onion are enough, but sometimes the vegetable does not release enough juice and then the following additives - liquids - come to the rescue: for chicken - milk or wine; for pork and veal - dry wines, sour juices, kefir or yogurt; for beef and lamb - dry wines or sour juices.
- – The main secret of pickling is the container in which you carry out this process, it is best if it is enamel, glass or earthenware. It is advisable not to marinate meat in aluminum containers as it oxidizes, which will spoil the taste, quality and aroma of the meat.
- – For proper pork kebab, you can also use dried and crushed spices such as sumac, mustard, parsley, paprika and coriander.
- – Different wood for different meats! Game shish kebab - firewood from fruit trees. For pork, chicken and lamb, ideal firewood is apple, cherry, birch and linden. From veal and beef - birch, linden or firewood from fruit trees are suitable. By-products include linden and fruit firewood.
- – Some tree species cannot be used to prepare barbecue, as they contain poisonous oils: rowan, poplar, aspen, elm, acacia and oleander.
- – In order for the heat from the fire to be uniform, it must be made from dry logs of the same size.
- – Do not use rotten or damp wood to prepare a fire, this will make it very smoky, which will significantly worsen the taste and smell of your kebab.
- – If you wish, you can add a pleasant herbaceous aroma to the meat by adding a handful of dried herbs, such as mint, sage, tarragon, lemongrass, to the smoldering coals.
Who among us, with the arrival of warm days, does not dream of escaping nature - taking a break from the bustle of the city, breathing fresh air and, of course, pampering ourselves with aromatic kebab? It would seem that it couldn’t be simpler - cut the meat, marinate it, fry it over coals and enjoy! Indeed, in theory, everything seems to be simple, but in practice, not everyone can prepare a delicious kebab. How to choose the right meat for barbecue? What's the best way to marinate? How to make kebab soft and juicy? How long to fry and on what? You will find answers to all these and many other questions in this article.
Choosing meat
Tender, juicy kebab is, first of all,... The taste and consistency of the finished kebab will depend on its choice, regardless of what you cook it from - chicken, pork, veal or lamb.
The meat from which you plan to cook shish kebab must certainly be fresh and chilled, not steamed, and not frozen. In principle, you can fry shashlik from frozen raw materials, just be prepared for the fact that in this case it is unlikely to turn out juicy.
Carefully inspect the selected piece. When cut, pork should be pale pink in color, beef and lamb should be red. Meat that is too dark is evidence of the animal’s venerable age; such meat will definitely not make a soft kebab. In any case, the meat should have a uniform color, without dark or light spots and blood clots.
Pay attention to the smell of the meat. Fresh meat has a specific, but pleasant smell. Any unpleasant, pungent odor - ammonia, “sour” indicates a disguise of stale or old meat, which is better to refrain from purchasing.
The part of the carcass is also important. The softest, juiciest, traditionally made from pork neck and lamb ham. Pork ham or shoulder shish kebab will turn out drier, just like beef. If you are completely inexperienced in cooking barbecue, feel free to choose chicken for this task. Chicken kebab is prepared quite quickly; tender chicken meat is almost impossible to spoil. In addition, to prepare such a kebab, you can use almost any part of the bird, with the exception of the neck and back.
Correctly cut and string
To prepare the right shish kebab, the size of the pieces of meat also matters. There is no need to cut the meat into too large pieces - most likely, they will burn around the edges and remain raw inside. However, you should also not chop it too much - in this case, the pieces of meat will instantly fry and become dry. Based on this, the optimal size of pieces of meat is 3-5 centimeters. Pieces of kebab of this exact size will be well fried on the inside and will not burn on the outside.
Pieces of kebab should be threaded onto the skewer quite tightly, if possible ALONG the fibers. Make sure that there is no fat or thin meat edges hanging from the skewer - they will burn first when frying. Between the pieces of meat you can string chopped onions, pieces of sweet pepper, small tomatoes or thin pieces of lard - this will give the kebab additional softness and juiciness.
The chicken is cut into pieces together with bones and in this form is strung on skewers. Young lamb is also threaded onto a skewer along with the bone.
Choosing the right marinade
Experts in preparing barbecue say that good meat does not need marinade - it will turn out juicy, soft and aromatic. However, it is not always possible to choose just such meat. In this case, all sorts of different marinades for barbecue come to the rescue. The basis of any marinade is acid-containing products: dry red or white wine, pomegranate or lemon juice, kefir, sour cream, tomato juice or ketchup, highly carbonated mineral water, . But vinegar, traditionally used by many, dries out the meat, making the fibers coarse; as a result, it will be almost impossible to obtain a juicy kebab. But sour berries are good for pickling, for example, cherries, plums or currants, as well as pre-crushed berries. By the way, don’t forget to clean this slurry from the meat after marinating, otherwise it will burn when frying, worsening the taste and aroma of the kebab. In addition, optionally chopped onions, crushed black peppercorns and, of course, salt are added to the marinade. As a rule, 200-300 g of marinade are added per 1 kg of meat.
Marinate shish kebab in enamel, glass or ceramic dishes. It is strictly not recommended to use aluminum utensils for marinating shish kebab. This metal, actively interacting with the acidic marinade, can, at a minimum, hopelessly ruin the taste of the kebab, and at maximum, make it poisonous.
Finally frying!
Birch, linden, oak and all fruit trees - apple, pear, plum, cherry, apricot, peach - are best suited for making barbecue. A very good, though not very accessible, grapevine. Firewood from coniferous trees is absolutely excluded. The specific pine smell and taste that they add to the meat will not be overcome by any sauce.
Large logs are first placed in the grill, then thicker branches and on top - thin twigs and paper (newspapers). True connoisseurs of barbecue are skeptical about lighter fluid, rightly believing that they have to pay for the quick ignition with the chemical taste of the barbecue.
To get enough coals for grilling, rather than a mixture of burning firebrands and piles of ash, burn the wood at a time, without adding logs. Coals ready for frying should be ash-black on the outside and fiery red on the inside - this is a signal that it’s time to put skewers with shish kebab on the grill. By the way, the grill itself must have an optimal depth that would ensure a distance from the meat to the coals of at least 5 and no more than 10 cm.
You can grill shashlik on ready-made, purchased coals almost immediately after ignition.
To cook the meat evenly on all sides, you need to turn the skewers every 20-30 seconds, first with one side or the other, towards the coals, so it’s better not to leave the grill. Make sure that the fat dripping from the kebab does not ignite the coals. If this happens, immediately sprinkle the burning coals with water - it is convenient to pour it into a plastic bottle with a hole in the cap and keep it “at hand” near the grill. Experts, by the way, advise generously sprinkling the coals with coarse rock salt, which perfectly absorbs fat and also maintains heat - in this case, the ignition of the coals will be practically excluded.
Depending on the type of meat, it takes an average of 15 to 20 minutes to fry. It is during this time that it will fry well, without drying out or burning, and the meat will turn out tender and juicy, with a fragrant crispy crust.
To check the readiness of the kebab, you need to cut a piece of meat lengthwise with a sharp knife without removing it from the skewer: if the meat is light and the juice is clear, the kebab is ready, if the meat is pink and the juice is cloudy, remove it from the grill early, hold it over the coals for another 5 minutes .
The Asian origin of this dish is supported not only by its name, but also by the preparation of shish kebab itself - in the desert and steppe regions of Eurasia, due to a shortage of wood, it was faster and more convenient to cook finely chopped meat. Therefore, even today everyone knows that delicious shish kebab will be prepared for you somewhere in Central Asia or the Caucasus. A delicious shish kebab recipe is the calling card of an Asian chef. Moreover, shashlik recipes Different peoples have their own. The marinating of the kebab (soaking the kebab) and the methods of preparing the kebab may differ. Hereditary Caucasian chefs pass down from generation to generation the secrets of how to marinate shashlik and how to properly fry shish kebab. But Russian people first learned how to make barbecue in the middle of the 18th century thanks to the Russian-Turkish war. I must say that kebabs quickly took root throughout Russia.
Three hundred years later, in theory, everyone knows how to fry a shish kebab, how to marinate a shish kebab, or how to soak a kebab, but in practice not everyone can prepare a real aromatic, soft, juicy kebab. To know how to cook the right kebab, it would be good to watch a master at work or watch a video: you need to know when to turn the kebab, when to reduce/add the heat, when to remove it. In this sense, video kebab recipes really help.
So, if you decide to cook barbecue, the cooking recipes differ from each other in the type of meat and ingredients for the marinade. In principle, any meat can be used for barbecue, but classic or real barbecue is traditionally made from lamb. If you still love pork, the best kebab comes from the neck.
The recipe for marinating shish kebab is perhaps the most important point. There are many answers to the question “how to marinate meat for barbecue?” Usually salt, black pepper, onion, herbs, lemon, and other spices are used. A few words about how to properly marinate shish kebab. The main portion of salt in shashlik It’s better to add it 15-30 minutes before frying, otherwise it may release all the juice from the meat. One of the main ingredients is onion, so there is never too much onion for barbecue. Vegetable juices, such as tomato, soften the meat well and give it a pleasant taste. If you are an exotic lover, add pomegranate, oranges or even kiwi to the meat. Place the saucepan in a cool place and wait 3-4 hours. Super mega kebabs are guaranteed!
In our age of chronic haste and lack of time, many are interested in how to cook kebab quickly. Therefore, we will show you how to quickly marinate shish kebab: we recommend adding white wine (but not vinegar!), beer or kefir to the standard marinade set: after 2-3 hours, marinating the kebab will be completed. A quick barbecue is guaranteed!
Barbecue at home - too shashlik, but it can’t compare with barbecue cooked in nature. Homemade kebabs do not smell of smoke, river, or fresh May greens. And of course, even the most delicious kebab loses all meaning if you eat it without wine, fresh vegetables and, especially, alone. Gather your friends, go to nature, cook a barbecue, take photos, post them with us as barbecue recipes with photos. And thousands of people who every year on the eve of the May holidays are looking for how to cook shashlik, how to cook shashlik, how to properly cook shashlik, how to marinate meat for shish kebab, how to cook delicious shish kebab, how to cook delicious shish kebab, how to properly soak shashlik, how to marinate delicious shish kebab, how to deliciously marinate shashlik, how to properly marinate shish kebab, they will thank you.
Date of publication: 04/27/2018
Good afternoon, dear readers. Just the other day they were talking about chicken kebab as the fastest option for preparing meat in case of a spontaneous decision to get out into nature. And if chicken is the fastest way, then pork, which I would like to talk about today, is probably the most delicious.
You can argue with me, citing the example of juicy lamb meat. But you must admit, there are a lot of nuances in cooking lamb and you need to be a real expert to end up with a decent dish.
With pork kebab everything is much simpler and if the product is fresh, then everything will definitely work out, you just need to stick to the recipe.
You can marinate pork in different ways. I will try to show you the most delicious and light ones, the ones that everyone can make.
According to tradition, all recipes will be as different from each other as possible, so that everyone can find something to their liking.
Classic Soviet recipe for shish kebab in vinegar
Marinade for pork with kefir
I understand perfectly well that every owner and housewife has their own signature recipe. But personally, I'm always happy to try something new. If you agree with me, then let's begin.
And I suggest starting with the most classic method of cooking pork - in vinegar. Yes, I understand, you can say “ugh, no one has been cooking like this for 30 years.” And you'll be right. But remember, if you were born in the USSR, then you, like me, only ate this kind of kebab. And the fact that vinegar was replaced with soy sauces, mayonnaise and other products unusual for Soviet people does not mean that vinegar was bad as a marinade. Not at all, everyone just wanted something new.
By observing the correct proportions, you will always get 100% cooked meat that does not have to be burned from the outside so that it is cooked from the inside.
Ingredients:
- Pork - 3 kg
- Onions - 1.5 kg
- Vinegar - 50 ml
- Salt - 1 tsp
- Pepper - 1 tsp
Preparation:
1. First of all, peel and chop the onion. We cut it into thick rings, up to 1 cm thick. We only need the aroma from the onion and it will not directly participate in the pickling process. Therefore, there is no need to crush it or put it through a blender.
The meat takes a long time to marinate, and chopped onions will make it bitter. We don't need this
2. Wash the pork and cut it into fairly large pieces. Roughly speaking, the length of such a piece can reach 6 cm and the thickness 4 cm.
Pork neck tenderloin is best suited for barbecue. It has the perfect combination of meat and fat, there are no films, bones or a thick layer of subcutaneous fat.
3. Stir vinegar in 1 liter of water at room temperature.
4. Place the meat in a deep bowl and sprinkle with salt and pepper and mix well.
5. Now take a 3-liter glass jar or a 5-liter plastic jar with the top cut off and lay out the onions and meat in layers, starting with the onion layer. When all the ingredients are in the jar, pour the vinegar solution on top, and carefully press the meat on top with your hands and wait a couple of minutes so that it compacts better and excess air comes out.
6. Place the jar in the refrigerator for at least 6 hours. Don't be afraid that the vinegar will burn the meat. This will not happen even if there are still 12 hours before the cooking time. The rule “the longer, the better” is true here.
How to cook shish kebab on the grill correctly?
It is important not only to properly marinate the pork, but also to cook it on the grill. There are a couple of tricks here too.
- Skewers with threaded meat should be placed at a height of 10-15 cm from the coals.
- Before leaving the kebab to fry, you need to carry out the procedure of “sealing” the meat so that it becomes crusty and does not release meat juice. This will make it tender and juicy. To “seal” it is enough to place the strung skewers on the grill and turn them three times by 90 degrees, holding each side for one minute, so that a crust forms on all sides.
- Cooking time depends on the heat of the coals and the desired degree of doneness. If you like juicy meat medium rare, then the “sealing” process will already be enough. If the coals are not hot and you like a good degree of roasting, then after “sealing”, hold the skewers for another 3-5 minutes on each side.
- If you like fried onions, then string them alternately with meat on one skewer. And don't be afraid that it will burn. Only the top layer can burn, and everything underneath is your rightful prey.
The most delicious onion-lemon marinade
But this recipe has replaced vinegar pickling. It replaces acetic acid with citric acid. It is believed that it has lower acidity, but, frankly, this parameter is controlled by the degree of dilution and in case of stomach problems, for example, replacing one with another does not matter. Nevertheless, the kebab prepared according to this recipe turns out to be one of the most delicious that I have ever tried.
Ingredients:
- For 1 kg of pork you need:
- 2 onions
- 1 lemon
- salt, pepper - to taste
Preparation:
1. Marinating is very simple. The meat needs to be cut into pieces (do not make them too small, the meat will shrink when fried), the onion should be cut into thin half rings, and the lemon into quarters. Mix the onion and lemon together, squeezing them lightly.
2. Now put the ingredients in layers in a deep pan. The first layer will be meat and needs to be salted and peppered. Then add the onion and lemon and the meat again.
The last layer should be lemon-onion
To ensure that the pork absorbs the marinade well, you need to place it under a press. The easiest way is to place a plate directly on the meat so that it does not reach the sides of the pan, and put a weight on the plate. For example, a jar of water.
Infusion time until fully cooked is at least 6 hours.
The correct recipe for barbecue in Armenian
Another method of preparing meat for barbecue, around which there are constantly debates about how it should be in order for it to be correct. I offer you, in my opinion, the most common version of marinating, which is called Armenian, and you decide for yourself how much it has in common with Armenian national cuisine.
Ingredients:
- Korean
- Basil
- Parsley
- Bulb onions
- Black and red pepper
There is no exact number of ingredients, as they are all added to taste. If you like more greens, add more. If you like it spicy, don’t skimp on the pepper.
Preparation:
1. Cut the loin and place it on a wide table so that the pieces do not lie tightly in contact with each other.
2. Sprinkle them generously with salt, pepper, finely chopped onion and chopped herbs. Then we turn the pieces over and repeat the procedure.
3. After this, put the meat in a deep pan, cover it with a lid and leave for 6-12 hours.
As you can see, the main secret of Armenian kebab is not in the ingredients, but in simplicity and patience
Traditional cooking method with mayonnaise
Well, before we move on to non-typical methods of preparing pork shashlik, I cannot help but remind you of such a wonderful and undeservedly offended method as marinating in mayonnaise.
Everyone has the same argument: mayonnaise is fatty and harmful. Is it true? Has anyone thought about what it consists of? Vegetable oil, mustard and egg are the main ingredients. And all of them are absolutely safe and, even more, beneficial for the body. And I honestly don’t understand why, when they come together in one product, they suddenly become harmful.
The main problem with mayonnaise is its high calorie content. But I don’t suggest you eat it with big spoons. After all, it's just a sauce that's supposed to add flavor.
There is another misconception that the kebab will turn out to be very fatty. It seems that just as the meat is fatty, it will also absorb the fat from the mayonnaise. No. This is simply impossible according to the laws of physics. The fat from mayonnaise cannot be absorbed and mixed with the meat. But it can do a very useful thing: create a circle around the meat pieces, which will prevent them from drying out over the fire.
Ingredients:
- For 1 kg of pork you need:
- Onions - 750 g
- Mayonnaise - 250 g
- Red and black pepper - 0.5 tsp each.
- Salt - to taste
- Sumac - 1 tsp.
- Ground coriander - 1 tsp.
Preparation:
1. Cut half of the cooked onion into cubes and grind in a blender, then mix it with mayonnaise.
2. Cut the meat into pieces, add salt, pepper and spices to it, mix well. Then add the mayonnaise-onion dressing to the meat and mix thoroughly again.
3. Cut the second part of the onion into rings and place in layers in a pan along with the pork. A layer of onions is a layer of meat and so on. The top layer should be onions, which are smeared with the remaining mayonnaise sauce.
Cover the pan with a lid and leave to steep for 5-8 hours.
Step-by-step recipe for meat in soy sauce
For lovers of Asian cuisine, I offer a recipe for infusing pork in soy sauce. This sauce is the hallmark of almost any Chinese dish and I must say that it is quite noticeable in the finished kebab. Therefore, you should not use this method if you are preparing meat for a large company. Suddenly someone won't like it.
Marinade for pork with kefir
Shish kebab cooked in kefir turns out very tender. But with this cooking option, you need to remember that the high heat of the coals is not needed. That is, less heat and more time.
Ingredients:
- Pork - 1.5 kg
- Onions - 2 pcs.
- Sugar - 2 tsp.
- Kefir - 500 ml
- Pepper
- Greenery
Preparation:
1. Cut the meat into fairly large pieces and place in a pan. Add coarsely chopped onion, chopped herbs and sugar to it.
2. Pour in kefir and mix. There is no need to compact the contents of the pan; the pieces should not lie tightly. Cover the pan with a lid and put it in the refrigerator for a day.
Yes, this is not a quick way. But such meat can be stored raw for a week.
Quick ribs in mineral water with vinegar and soy sauce
If you don’t want to wait a whole day, then pay attention to this method. In the example we are preparing ribs, but this is not important.
Ingredients:
- Pork ribs - 1 kg
- Onions - 2-3 pcs.
- Sparkling mineral water - 1 glass (250 ml)
- Wine vinegar - 4 tbsp.
- Soy sauce - 30 ml
- Ground black pepper - 2 tbsp.
- Bay leaf - 1 piece
Preparation:
1. Cut the ribs into pieces and place them in a bowl for marinating. Add onion cut into half rings, soy sauce, pepper and bay leaf.
2. Mix vinegar with mineral water and pour into the meat. Mix thoroughly.
The mineral water must be fresh, that is, from a just opened bottle. When marinating in it, it’s all about the magic bubbles, and you won’t get a soft kebab from an exhausted mineral water
The ribs will be ready to cook in just a couple of hours.
Express marinating of pork in a bag with kiwi
And another quick way to marinate is with kiwi. There are ongoing debates around this marinade about whether kiwi is capable of marinating meat or not. Well, you can check for yourself, but in my experience, kiwi is a very good option. But under no circumstances should you keep meat in it for a long time - it turns into puree that is unpleasant to the touch and taste.
Ingredients:
- Pork tenderloin - 1 kg (better necks)
- Mineral water - 300 ml
- Onions - 3-4 pcs.
- Kiwi - 1-2 pcs.
- Spices - to taste
- Salt - to taste
Preparation:
1. Chop the meat coarsely and place it in a durable bag. Place onion, cut into rings, salt and spices on top. Pour in the mineral water, tie the bag and knead it so that the ingredients inside are mixed.
Leave the bag closed for 40 minutes
2. Open the package, add kiwi, peeled and grated on a fine grater, to the package. Close the bag again, shake it and leave for another 30 minutes.
Now you can grill the kebab.
Important: meat cannot be marinated in kiwi for more than 2 hours!
Original recipe with red wine
Now let's move on to adult recipes and see how you can cook meat in alcohol. Let's start with wine. This is a very tasty marinade, but we must remember that the wine must be real. It's good if it's homemade. If not, then take dry red - this is a sufficient guarantee that the wine is real, regardless of the price.
Ingredients:
- Pork - 2 kg
- Wine - 1 l
- 6-7 bulbs
- Spices
Preparation:
1. All you need to do is cut the meat into pieces and the onion into thin rings. Combine the meat and onions in one bowl, add salt and spices and mix everything well.
Then pour wine into a bowl, cover with cling film and put in the refrigerator for at least a day.
Video on how to marinate shish kebab in beer
Well, which recipe did you like best? Personally, I like them all and use them depending on the situation.
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