How to marinate meat for barbecue. What seasonings are best to add? With soy sauce and lemon juice

When answering the question of how to marinate shish kebab, you can talk endlessly. Of course, each family uses its own recipe. However, sometimes you really want to try something new, don’t you?

How to marinate shish kebab - several ways

The following can be used as a marinade: the juice that comes from the meat itself and onions. This method is called simple. To do this, meat (preferably pork neck) needs to be cut into pieces. Then add salt and pepper. Place the meat in a suitable bowl, pouring the meat onions, cut into rings. Place the meat under pressure for 3-5 hours (longer is possible).

Another way to marinate shish kebab is quick, but nevertheless very tasty.. The meat has time to marinate for two hours. Cut the meat and onions, add salt, spices and fill it with champagne or beer.

The third method is exotic. This method completely repeats the previous one. But there is a special twist - exactly an hour before you fry the meat on the grill, add chopped kiwi. Approximately 2 kg-1 kiwi. Mix all ingredients.

As an appetizer, you can serve pickled onions and fresh herbs with the shish kebab. Bon appetit!

In addition, pomegranate and tomato juice can also be used as a marinade, mineral water, kefir, etc.

You should not marinate meat in vinegar or mustard. Vinegar makes the meat hard, and mustard gives the meat an unpleasant bitterness.

Excellent marinade - kefir, it makes the meat very soft, preserving its taste and juiciness, while adding a barely perceptible pleasant sourness. Meat in kefir marinates very quickly, 3-4 hours is enough, and the meat does not have to be put in the refrigerator. Kefir should completely cover the meat in the pan.

Here are some of the most popular and successful, in our opinion, recipes. The shish kebab tastes very tasty!

Recipe No. 1 Shish kebab in pomegranate sauce

2 kg pork (thigh, tenderloin)
4-5 bulbs
0.6-0.7 l. natural pomegranate juice
2 tbsp. vegetable oil
Salt pepper
Coriander, hops-suneli

Kebab recipe

Wash and dry the meat, cut it into rectangles approximately 4*3 cm. Peel the onion and cut it into rings. Place the meat and onions in the pan and stir.
Sprinkle spices on top: suneli hops and chopped coriander. Salt and pepper the meat and onions.
Then pour in pomegranate juice and stir. Then add to the meat vegetable oil and stir again. Cover the top of the meat with an inverted plate so that it fits into the pan.
Place a pressure on the plate so that the marinade completely covers the plate. The kebab should be marinated for at least 2 days in the refrigerator, while it should be stirred and put under pressure again.
If you marinate for less time, the kebab will turn out less tasty. Place the marinated meat on skewers and fry over coals until cooked.
Kebab should be served with herbs, fresh vegetables and sauces of your choice. Bon appetit!

Recipe No. 2 Shish kebab in vegetable marinade

To prepare barbecue you will need

2 kg of meat (pork, lamb)
2 onions
2 lemons
2-3 tsp. seasonings for barbecue
2-3 bell peppers (optional)

Kebab recipe

Cut the meat as in the first case, cut the onion into rings. Peel the lemons.
Prepare the bell pepper (optional) - remove the stem, remove the seeds, cut into halves and wash. Lemon and bell pepper pass through a meat grinder.
Mix all ingredients in one pan and add barbecue seasonings. The meat will be very tender.
When choosing meat for barbecue, it is better to choose lean meat. It can be pork or young lamb, sirloin with a thin layer of fat. Low-fat will also work pork neck.

Recipe No. 3 Shish kebab in fresh podidora juice

To prepare barbecue you will need

2 kg pork neck
4-6 bulbs
Salt pepper
Vegetable oil
Tomatoes in own juice
3 tbsp. vinegar

Kebab recipe

Cut the meat into small rectangular pieces, cut the onion into rings. Add salt and pepper (preferably freshly ground). Fill the meat almost to the top with vegetable oil.
After an hour, add a jar of tomatoes in their own juice. Leave the meat to marinate overnight. An hour before cooking, add vinegar.
The kebab will turn out very soft and tasty. Bon appetit!

You can also use chicken to make shish kebab. Here's another recipe.

Recipe No. 4 Chicken kebab in vinegar marinade

Due to the fact that the meat is kept in vinegar for only a few minutes, it turns out very tender, incredibly tasty and juicy.

To prepare chicken shish kebab you will need

Chicken thighs
Vinegar
Salt, spices for chicken
Bulb onions

Chicken shish kebab recipe

Rinse and dry chicken thighs. Make it strong vinegar solution and dip the meat in it for 10-15 minutes. Then drain the solution, salt the meat and add spices, stir.
Peel the onion and cut into half rings, crush it a little with your hands, add to the meat, stir.
Marinate the kebab for 2 hours at room temperature, then thread onto skewers or place on a grill and fry until done. Bon appetit!

Recipe No. 5 Shish kebab with vegetables

To prepare barbecue you will need

2 kg of meat (pork or lamb)
Mayonnaise
1 lemon
4-5 bulbs
Salt pepper
Fresh cucumbers and tomatoes
Krasnodar sauce
2-3 cloves of garlic
Parsley

Kebab recipe

Cut the meat into small rectangular pieces, brush each piece with mayonnaise. Peel the lemon and squeeze the juice into the meat. Peel the onion and cut into rings (if you fry it on the grill) or half rings, add to the meat, stir.
Salt and pepper the meat and mix everything again. The meat needs to be marinated for 4-5 hours. After the shish kebab is grilled over coals, remove it from the skewer to a plate.
Wash the cucumbers and tomatoes and cut them into pieces the size of pieces of meat. Add the chopped vegetables to the plate with the meat and stir. It will work out original salad!
Prepare the sauce. To do this, chop the garlic and mix it with Krasnodar sauce, finely chop the parsley and add to the sauce, add salt and pepper.
Serve the original salad and sauce in a separate bowl. Bon appetit!

Cooking barbecue is a real art. But if you wish, you can master this interesting science. The main thing is not to forget that cooking is a creative process. Don’t be afraid to experiment, and each time try to approach the process in a good mood- these are the two main secrets of delicious kebab!

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 all get tired of long winter and look forward to the first warm days and “barbecue with cognac.”

How to cook delicious kebab from pork, so that the meat is soft and juicy, I described in detail in. 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 big amount 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 the shish kebab in Soviet times, when they were not yet spoiled by an abundance of products. In this recipe we use the most simple ingredients- onion, salt, pepper and vinegar.

We will need:

pork (neck) - 1.5 kg
onion— 700 gr.
vinegar (9%) - 50 ml.
salt - 1.5 tsp.
pepper to taste
vegetable oil - 1 tbsp. l.

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.
IN enamel pan Lay a layer of meat in layers, sprinkle onions on top, 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, the meat is marinated in mayonnaise marinade, it 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 slicing meat, it is important to observe moderation - if you cut small pieces, the meat will burn and be dry, and if it’s too large, it won’t cook through.

2. Grate 1-2 onions 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:

pork (neck) - 1.5 kg
onions - 2-3 large onions
mineral water – 1 liter
rosemary 1 tsp.
Bay leaf— 2-3 pcs.
salt - 1.5 tsp.
pepper to taste

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 carbonated water mineral water.
Cover 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 more rich taste. But I think that with white wine the kebab will turn out no less tasty.

We will need:

pork (neck) - 1 kg
onions - 6 pcs.
red wine - 300 ml
salt - 3 pinches
black ground pepper- taste
rosemary - 1-2 sprigs
bay leaf - 2 pcs.
red pepper - 1 pinch

Do not use for marinating shish kebab aluminum cookware. 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 ready-made kebab Pomegranate juice makes it more beautiful. 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:

pork (neck) – 2 kg
onions - 5 pcs.
pomegranate juice - 500 ml.
salt - 1 tbsp. l.
coriander, hops-suneli
black pepper to taste

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 affordable product, which men always have on hand.

Ingredients:

pork (neck) - 1.5 kg
onions - 2 pcs.
beer - 0.5 l.
salt - 1 tbsp. l.
bay leaf - 2 pcs.
black pepper to taste

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 specifically 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 wonderful recipe 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:

pork ribs - 1.5 kg
onions - 2 pcs.
garlic - 1 clove
tomato juice - 0.5 l.
salt - 1 tbsp. l.
sweet peas - 4 pcs.
Bay leaf
carnation
black pepper to taste

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

Shish kebab is delicious and aromatic dish, which is baked on skewers. IN classic version it is prepared with pork. It is very important to properly marinate and cook pork meat so that it does not become tough. Various ingredients can be used as a marinade - lemon, oil, kiwi, pomegranate juice, soy sauce, vinegar, kefir. Below you will learn how to marinate pork kebab so that the meat is juicy and tender, and the secrets of cooking will help you make a truly tasty and delicious dish.

How to choose meat for barbecue?

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

Don't buy frozen meat. Chilled pork is ideal for this dish. It is permissible to use a frozen product, but only if it has been frozen once, although taste qualities the kebab will still be inferior to a dish made from chilled meat.
To tell the difference between chilled and frozen pork, press down on top with your finger. If the product is fresh, the surface will quickly recover. Thawed pork will have visible bloody liquid, the consistency of such meat will be loose, uneven, and the color will be brighter.
Do not take meat if the smell or appearance bothers you. Smell the pork and see if there is any blood oozing - this is a bad sign. Moisture on the surface of the meat indicates the presence of harmful substances or improper storage. If the product is gray, dark color, then the animal was old - the kebab will turn out tough. Good meat has a dry appearance, a uniform shade over the entire surface, and a slight shine.
Choose pieces without excess fat and lived - this will complicate the process of preparing the pork for cooking. Some sellers hide fatty pieces by wrapping them inside, so carefully inspect the product from all sides.
The most important thing is to buy the right cut of pork. Ideal for soft and juicy kebab Meat from the neck (neck carbonate), located along the pig's spine, is suitable. Also wonderful dish It will be made from tenderloin, ribs, and loin. Ham also suitable for barbecue, but it is important not to dry it out. Dorsal meat part and shoulder tenderloin have a lot of veins, but if they are properly cleaned and marinated, the kebab will turn out tender.

Once the meat has been selected, you need to marinate it. Most delicious marinade for pork kebab, so that the meat is soft and tender, prepare using different ingredients. Below are the popular ones step by step recipes with a photo of a marinated barbecue product.

How to marinate pork kebab with lemon

Lemon juice is an excellent marinade dressing that can replace vinegar and oil. Lemons will ensure the juiciness of the meat and give it an interesting flavor.

You will need:

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

Preparation:

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

Classic kebab marinated in vinegar

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

You will need:

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

Preparation:

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

Pork shish kebab in marinade with mayonnaise

Mayonnaise is not only delicious dressing for salads and delicious sauce, but also an excellent component of a barbecue marinade. The product prevents the meat from drying out during baking, making it juicy and appetizing.

You will need:

5 onions;
kilogram of pork;
200 ml mayonnaise;
seasonings

Preparation:

Prepare the pork, cut into portions. Place in a deep bowl.
Add your favorite spices, don't forget to add salt. Mix the pieces thoroughly so that the seasonings are evenly distributed. Leave for a quarter of an hour.
Season the ingredients with mayonnaise. Stir until the sauce coats all parts of the pork evenly.
Cut the onion into rings, make them wide, so that you can fry them together with the meat. Mix some of the vegetable well in a container with the rest of the ingredients, and place some on top for baking.
Marinate like this: 60 minutes at room temperature and overnight in the refrigerator. If you are cooking in a few hours, leave the meat in the room for 180 minutes.
Bake the kebab, alternating pieces of pork with onion rings.

Tomato sauce for barbecue

What is the most delicious barbecue sauce? Many people agree that this satsebeli is a classic option for a Caucasian dish.

You will need:

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

Preparation:

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

Marinate pork shish kebab in wine

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

You will need:

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

Preparation:

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

Pork kebab recipe with kefir

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

You will need:

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

Preparation:

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

How to marinate pork kebab in mineral water

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

You will need:

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

Preparation:

Cut the pork into large pieces. Place in a deep container.
Chop the onion, add to the pork and stir.
Pepper, add cilantro seeds, salt, tomatoes and paprika. Stir and remember to let the onion release its juice.
Pour mineral water over the ingredients and the marinade is ready. The meat will be marinated in mineral water and in its own juice.
Cover the dish with a lid and place it in the refrigerator overnight.
Prepare shish kebab in mineral marinade on the grill until cooked, turning the skewers.

Pork kebab soaked in beer

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

You will need:

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

Preparation:

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

Secrets of cooking shish kebab

The subtleties of cooking barbecue will help make the dish truly tasty and delight your friends and family. If you know simple secrets By creating this dish, the risk of getting a hard, overdried kebab disappears. Subtleties of preparing delicious meat:

The distance from the kebab to the coals should be no less than 15 centimeters.
The marinade along with the pork neck should be kept in glass, clay, or enamel containers. This eliminates the reaction of the metal with the food, as is the case with aluminum bowls.
Baste the meat pieces during cooking with oil, beer, wine or the marinade in which it was cooked.
Place fatty pieces in the middle of the skewer, small and lean pieces - along the edges. To ensure they bake well, alternate with onion rings or other vegetables.
Place the skewers tightly next to each other.
The wrong wood can ruin all your efforts to select the perfect one. meat product and marinade. Use branches as firewood fruit trees, for example, apricot, apple, plum.
Don't forget about sauces. Satsebeli, mustard, and ketchup will perfectly complement the food.
Watch the video experienced chefs who will share their secrets of cooking meat.

Calorie content of a dish per 100 grams

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

How and in what do you marinate shish kebab to make it tasty? Despite the fact that marinating meat for barbecue is a simple procedure, many do not know how to properly marinate barbecue. Let's try to tell you how to deliciously marinate meat for barbecue.

Perhaps it’s worth starting with the fact that there can be a great many options for marinade for barbecue. Classic “Soviet” marinade based on vinegar, marinade made from lemon juice, beer, pomegranate juice, sour cream, kefir, mayonnaise... There are so many people, so many opinions - every professional chef has his own favorite marinade recipe for shish kebab.

So, what do you need for a barbecue? Of course, first of all, this is meat. Pork, lamb, beef, chicken meat - it doesn’t matter at all, choose what you like best. For our part, we can advise you to choose pork, lamb or veal. The same the best option- pork neck. It contains the optimal ratio of meat and fat, so this kebab is sure to turn out juicy and tasty. By the way, calculate required amount meat can be done using our . Next, you need spices to taste (black, red pepper, garlic, salt). And, of course, you will need ingredients for the marinade itself. We’ll tell you what to marinate the shish kebab in below.

How to marinate shish kebab in vinegar

Let's start with the most popular recipe marinade - vinegar. First, the meat must be washed, cut into small pieces and seasoned with spices. Place the chopped pieces of meat in layers on the bottom of the pan. Once the first layer is ready, cut the onion into rings and place a few onion rings on top of the meat layer (this will be tastier). Add spices (black pepper, salt). Now pour a 9% vinegar solution over everything (you don’t need to pour a lot of vinegar) and proceed to the next layer. If you don’t know how to dilute vinegar to 9% concentration, use ours. As soon as all the meat for the kebab has been prepared in this way, it is necessary to cover it tightly with something. The fact is that all the vinegar accumulates at the bottom of the pan and the upper layers of meat are poorly marinated, while the lower ones do the opposite. Therefore, we take a lid or a plate with a slightly smaller diameter than the pan, cover the kebab meat and press down tightly so that the marinade juice begins to “come out” along the edges of the pan. That’s it, the meat can be left in this form overnight in the refrigerator, or kept at room temperature for 1-3 hours. And you can start cooking!

What to marinate shish kebab in

What else can you marinate shish kebab in? According to some, an excellent alternative Vinegar is served with freshly squeezed lemon juice. That is, do everything according to the previous recipe, replacing vinegar with lemon juice. In this case, it is worth excluding onions and reducing the dosage of lemon juice so that the meat does not turn out sour. You can leave this meat in the marinade for a couple of hours and start preparing the kebab./p>

Another favorite marinade option for barbecue is mayonnaise. In this case, there is no need to salt the meat, just pour mayonnaise over it and add black pepper, mix and leave for several hours.

Marinating shish kebab in kefir, for example, makes the meat more tender. The cooking method is simple - mix pieces of meat with spices and pour kefir. Leave it in this form overnight so that the meat absorbs the marinade.

The most “correct” way to marinate meat for barbecue

Do you know how to marinate meat for barbecue? professional chefs in restaurants? If I tell you, you will never believe it. However, this is the most correct and, perhaps, delicious way marinate the kebab.

Cut the onion into thin rings (ideally there should be as much onion as meat). Place it in a saucepan and mash it with your hands as hard as possible so that the onion releases juice. Next, cut the meat into 3-5 centimeter cubes and place on top of the onion. Sprinkle the meat with spices: black pepper, salt, cumin, ground coriander. Stir the contents of the pan so that the meat, onions and spices are distributed evenly.

Here approximate quantity spices per 1 kg of meat:

Zira – 1 tsp.
Coriander – 1.5 tsp.
Salt – 1.5 tsp.
Ground black pepper 1.5 tsp.

In most cases, this marinade is quite enough. If you are afraid that the meat will be tough, add sparkling mineral water to the pan at the rate of 50-100 g. water per 1 kg of meat.

That's it, the marinade is ready! If the kebab is planned for tomorrow, then you can put the pan in the refrigerator. If you need to cook quickly, then leave the pan in a warm place, in which case you can start grilling the kebab in 2-3 hours.

As you can see, it's very simple, but amazing at the same time. delicious recipe marinade By the way, sometimes meat (especially beef) can be tough. To soften it, you can add a few pieces of kiwi to the marinade. Caution: Add kiwi to small quantity and no earlier than a couple of hours before cooking. Otherwise, the kiwi will eat the meat so much that it will fall apart and become tasteless.

As you can see, there are many options for what to soak shish kebab in. We recommend using the last recipe - it is suitable in most cases and the kebab turns out very tasty.

Shashlik- this is very ancient dish With interesting story. In the distant past, warriors took pieces of meat with them on long campaigns. To prevent the meat from spoiling, they threw it into a leather bag with wine, and during a halt they fried it on bayonets or spears (by the way, a common version of the origin of the name of the dish “shish kebab” says that it was formed from the Turkic “shish” - bayonet).

Perhaps it was from that time that the tradition of marinating meat began. However, some fans fried meat claim that real kebab They are not marinated, but only sprinkled with various spices after frying. Indeed, you can do without marinade, but only if the meat is very fresh and proven (homemade).

Marinade- a mixture of acid (vinegar, natural juices, wine), vegetable oil, salt and seasonings, in which raw meat is soaked (marinated) before cooking, poultry, fish to give them soft consistency and aroma. If you like it Chinese cuisine, then try marinating the meat in a mixture of soy sauce, dry wine, garlic, ginger, pepper and honey.

The meat can be grilled, lightly brushed with oil and seasoned with salt and pepper. But it will become juicier if you place it in the marinade for an hour or overnight.

Marinade recipes:

Basic marinade: vegetable oil, vinegar, chopped herbs, Dijon mustard.
Sour milk marinade: yogurt, garlic, turmeric, cloves, cardamom and cinnamon.
Spicy marinade: yogurt, Cayenne pepper, lime or lemon juice.
Soy marinade: soy sauce, garlic and Chinese mixture of five spices.
Lemon marinade: lemon juice, lemon zest, olive oil, fresh mint and oregano. Lemon juice serves a great alternative vinegar, you can marinate even fairly tough meat in it.
Russian marinade: can be used as a base for marinade regular kvass combined with onions and honey.

The best shish kebab recipe, how to cook shish kebab.

From the products we will need:

2 kg. pork neck
2 tbsp. spoons of mustard
4 tbsp. spoons of mayonnaise
freshly ground black pepper
4-5 bulbs
1 lemon
Bay leaf
khmeli-suneli

Now everything is simple, 6-8 hours before preparing the kebab, the meat should be marinated. To do this, cut the pork neck into portioned pieces and begin to lay them in layers in a container where our kebab will be marinated. Between the layers of meat, it should definitely be seasoned with freshly ground black pepper, suneli hops, add mayonnaise, mustard, bay leaf and place a layer of onion cut into rings. Pour the juice of 1 lemon over all layers. Leave in this state for one hour, then stir and put in a cool place for 5-7 hours, let it marinate.

Before lighting a fire, the meat should be salted. That's basically it. Cook over burning coals for 15 minutes.

Happy kebab eating!

Chicken kebab recipe

Chicken kebab is deservedly popular among amateur cooks - it marinates and bakes very quickly, and chicken kebab with lemon, lime and honey has a very delicate, subtle taste. We recommend you try it - you will like it!

Ingredients:

Lime juice - ½ cup
Lemon juice - ½ cup
Honey - ½ cup
Garlic - 1 clove
Chicken fillet- , cut into 2.5 cm pieces - 0.5 kg
Sweet pepper, cut into 2.5 cm pieces - 1 pc. different colors(red, yellow, green)

Appetizing pieces chicken meat marinate for only half an hour. And to your pleasure - beautiful, fragrant, hot kebabs in the fresh, frosty air...

Mix lemon, lime juice, honey and minced garlic in a bowl. Pour 1 ¼ cups of mixture into a plastic bag and add chicken. Seal the bag, stir the contents and leave in the refrigerator for at least 30 minutes. Close the container with the remaining marinade and also place it in the refrigerator.

Grease the grill grate with oil. Remove chicken from marinade. On metal or pre-soaked wooden skewers alternately skewer chicken and peppers. Fry chicken kebab on a closed grill, at medium temperature, for 8-10 minutes, turning occasionally and brushing with marinade.

Cooking tips. How to marinate shashlik correctly

Marinades are prepared in glass, plastic or ceramic containers, but not in aluminum, since the acid, corroding the metal, gives the food an unpleasant taste.
Products covered in marinade should be kept in the refrigerator.
The more meat you have and the larger pieces, the longer it is marinated.
To better soak the product in the marinade, pierce it with a fork in several places.
To soften tough pieces of meat, add sliced pineapple, kiwi, papaya to the marinade - these fruits have the ability to soften protein, but in this case you need to marinate the meat for no longer than two hours.
Fresh fish and seafood should not be marinated for more than 45 minutes. It is better not to use acid for pickling.
To prevent the meat from becoming tough, control the amount of “sour” ingredients in the marinade - there should not be too much vinegar, wine, juice. Acid and vegetable oil are added to the marinade in equal quantities.
Ordinary table vinegar It’s better to replace it with wine or fruit. In addition, lemon or pomegranate juice, as well as kefir, sour milk, wine and even champagne, can be an excellent replacement for vinegar.
For outdoor marinating, you can mix all the ingredients in plastic bag, releasing the air from it.
To make the meat soft, you can add sparkling mineral water to the marinade.

Marinade for pork shish kebab

Ingredients:

vinegar - 1 glass
water - 1 glass
onions - 3-4 pcs.
salt - 1 teaspoon
bay leaf - 1 pc.
sugar - 0.5 teaspoon
ground pepper - to taste
peppercorns - to taste

Marinade for pork kebab is no less important than good meat. Various recipes use various marinades for pork there is kefir, mayonnaise and wine. Below is the simplest and quick recipe marinade for pork kebab with vinegar. A marinade for shish kebab with vinegar and onions is also known.

Peel the onion and chop into half rings. Mix the meat, cut into pieces, with onion, pepper and bay leaf. Dissolve salt and sugar in water, add vinegar and pour over meat. In addition, marinade for shish kebab is often prepared with mayonnaise. Simply cut the meat into small pieces and pour this classic sauce over it.