Pork kebab with the most delicious marinade so that the meat is soft and juicy. Classic pork kebab with vinegar marinade. Bonus! Delicious pickled onions in a hurry

Choose best marinade for pork kebab from 10 recipes: for juicy, aromatic and very tasty meat!

A simple marinade recipe for pork shashlik: it contains nothing unnecessary and allows you to taste the meat in all its glory.

Pork - 4 Kilograms
Ground allspice - 1 teaspoon
White onion - 1 kilogram
Salt - 2 tbsp. spoons

Peel the onion, wash it and cut it into half rings. Add salt and spices to it. Mash with your hands so that the onion releases its juice. Place some of the onion on the bottom of the dish, and dump the chopped meat on top.

A simple marinade for pork kebab is ready!

Fry pork in onion marinade on a large wire rack for about 40 minutes. Make sure the onions don't burn. We do not allow direct fire. Bon appetit!

Recipe 2: pork shashlik marinade with vinegar (step-by-step photos)

pork - 1 kg
onion - 500 gr
water - 600 ml
vinegar 9% - 1.5 tbsp.
salt - 1 tbsp.
sugar - 1 tbsp.
Provençal herbs - 1 tbsp.
pepper - to taste

Peel the onion and cut into rings. We cut the meat in large pieces.

Place onions on top of the meat. Then again meat and onions.

It is best to serve this kebab with plenty of salad and vegetables.

Recipe 3: marinade for pork kebab with onions

Step-by-step recipe for making shashlik from pork meat With unusual marinade– onions, without vinegar, beer and wine. A very tasty marinade for pork kebab.

pork (neck) – 2 kg
onions - 1 kg
Bay leaf— 6 pcs
salt, spices

You only need to marinate shish kebab with onions in the evening! If you don’t have time to wait that long, then you should choose a different marinade recipe.

Peel the onion, wash it, cut it into four parts and pass it through a meat grinder or grind it in a blender as I do.

Cut the meat into medium pieces across the grain.

Add spices to the meat to taste: dried parsley, dill, basil and oregano, and also add ground black pepper. Attention, do not add salt at this stage!

Now you can pour all the ground onions into the meat and mix it well with your hands. Leave the marinade to stand like this overnight.

Two hours before frying, remove all the onions and bay leaves from the meat and salt it well.

Place the marinated meat on skewers. You can also peel and cut fresh onions into rings and alternate with meat, or simply put onion slurry from the marinade on top of the meat put on skewers, this also works very well.

Next, put out the fire, spread the coals evenly and cook the kebab in the heat. Separately, pour the marinade juice into a small plastic bottle, add vinegar and, if necessary, water, this is necessary for spraying the meat on top so that it does not burn and is juicy.

Recipe 4: marinade for pork shish kebab with mayonnaise

mayonnaise - 200 gr
onion - 1 head
pork (loin) - 2 kg
barbecue seasoning - to taste

We will prepare a list of products for kebab marinade. We use high-calorie mayonnaise, a large onion, and choose the seasoning for the charcoal-fried pork meat to your taste. You need to buy selected pork. It’s good if you get a chilled part of the ham. Cut it into small rectangular pieces.

Place in a marinating tray. We chopped the onions and added them to cold cuts. The meat was generously seasoned ground spices and mayonnaise.

The resulting marinade for pork kebab works wonders in just over an hour. The kebabs turn out especially tasty and tender if the meat is not soaked in mayonnaise. Provided that the part of the ham was purchased chilled and not after freezing.

Pork meat is placed on skewers without distance - 5-6 pieces per serving. Cooking pork on good coals, excluding open flame.

Recipe 5: marinade for pork kebab with lemon (with photo)

The simpler the marinade, the brighter taste meat and juicier pieces. The most important thing is the quality of the pork. Made from bad meat good kebab it will never work. And in order not to spoil it or dry it out, remember that salt should be added to the marinade only before cooking.

pork neck - 1.5 kg
lemon - 1 pc.
onions - 3 pcs
olive oil - 3 tbsp.
black pepper - to taste
salt - to taste

Rinse the pork well, pat dry with a paper towel, cut into large pieces across the grain and place in a deep pan.

To give onions more juice, cut it into small cubes and send to the meat.

Pour olive oil into the pan.

Generously sprinkle the future kebab with freshly ground pepper.

Squeeze the juice of one lemon on top.

Add salt and mix everything well.

Cover the pan with a lid and leave in the refrigerator for an hour or two. Marinade for pork kebab ready. In principle, such meat can be cooked almost immediately, but the longer it is marinated, the juicier and softer the kebab will be.

Prepare the grill, when the coals reach the required condition, salt the meat (usually a teaspoon of salt per 1 kg of meat) and start threading it onto skewers.

Depending on the width of the grill, you can put 5-7 pieces of meat on each skewer. It is best to shake off the onion so that it does not burn.

Cook the meat for 20-25 minutes, turning it from time to time to ensure even cooking.

Recipe 6: quick kiwi marinade for pork kebab

Pork - 2 Kilos (neck)
Onions - 4-5 pieces
Kiwi - 1-2 pieces
Salt, pepper, seasonings - - To taste
Fresh herbs - - To taste (the more the better)

It is a well-known fact that the neck portion of pork is best suited for barbecue. Not even experienced kebab This part makes it juicy and tender.

Wash the piece of meat thoroughly, dry it and cut it into medium-sized pieces. It is very important to cut the meat well, because if the pieces are large, they will not be cooked, and if they are small, they will dry out.

Place the meat in a convenient bowl and add chopped onion in half rings. Salt and pepper well, add spices to taste and finely chopped herbs.

Then we peel the kiwi, grate it or finely chop it and add it to the meat. Mix everything well with your hands, cover with a lid and marinate for just half an hour! It is important!

After our meat has been marinated, prepare strong coals and take out the skewers.

We string the pieces of meat tightly enough to each other. I recommend frying the onion separately.

Level the coals evenly and lay out the kebab. Fry the meat for about 20-30 minutes, depending on the heat of the coals. Don't forget to turn the skewers over from time to time.

We serve our kebab with fresh vegetables, greens, beer, ketchup and a good mood.

Recipe 7: Soy sauce marinade for pork skewers

Soy sauce - 0.5 cups
Tomato juice - 0.5 cups
Onion - 1 head
Garlic - 1 clove
Starch - 1 tsp.
Vegetable oil - if necessary
Hot peppers - to taste
Allspice - to taste
Aromatic herbs - optional
Spices - optional

Finely chop the onion and chop or crush the garlic cloves. Add spices to taste: aromatic and/or hot peppers, dried or fresh herbs (basil, suneli hops), spices (coriander, ginger), etc. There is no need for salt, because... Soy sauce is already salty enough.

Pour soy sauce and tomato juice into the prepared ingredients.

If desired, add starch to the marinade. Stir.

Place pieces of meat, such as pork, in the marinade for at least an hour.

The marinade for pork shish kebab with soy sauce is ready.

Recipe 8: marinade for pork shashlik in mineral water

pork pulp – 3 kg
onions – 10-12 pcs.
sparkling mineral water – 1-1.2 l
ready seasoning for meat – 1.5 tsp.
ground pepper mixture – 1.5 tsp.
ready-made seasoning for barbecue – 1.5 tsp.
salt – 1.5 tbsp. l.

Wash the pork thoroughly and dry it. Cut into pieces no smaller than a matchbox.

Peel the onions and cut into rings or half rings.

Place the meat and onions in a suitable sized non-metallic container. Stir. Moreover, choose the dishes in such a way that it is convenient to mix the pork, and the water with which you will pour the meat does not spill over the edge.

Add seasonings and spices.

Add salt. Mix thoroughly.

Pour in mineral water.

The liquid should completely cover the pork.

Cover the dish with the meat and place it in the refrigerator overnight.

Remove the pork pieces from the marinade, thread them onto skewers and fry over hot coals, making sure no flames appear.

Recipe 9: tomato marinade for pork kebab (with photos step by step)

This recipe is used to prepare classic Caucasian kebab.

pork pulp – 2 kg;
onions – 5-6 pcs.;
tomato juice – 1.5 l;
seasonings and spices “Caucasian set” – 1-1.5 tbsp. l.;
salt - to your taste.

We wash the meat thoroughly and cut it into portions so that it is convenient to thread it on a skewer and at the same time the pieces do not hang down to the coals.

Cut into rings onion.

We do not spare onions so that the meat is tasty and juicy. It is advisable to make the rings denser, then they can also be threaded onto a skewer. Or you can choose small onions; they are strung whole, alternating with small tomatoes and meat.

Salt the pork pieces and sprinkle with spices.

Add onion to the meat and pour tomato juice over it homemade.

Let the meat marinate overnight in the refrigerator. You can add a few tablespoons of vinegar here. You need to stir the meat a couple of times so that it marinates evenly.

Recipe 10: marinade for pork kebab with kefir

pork pulp (I have the front leg) – 1.5 kg
kefir 3.2% fat – 0.5 l
medium-sized onion - about 1 kg
5 pepper mixture, salt, thyme

First, the pork should be washed under running water, unnecessary films and veins should be cut off, dried and then cutting board Using a knife, cut into square pieces, preferably the same size.

The pieces should be neither large nor small - 4÷6 cm.

Meat this size will be easy to place on the skewer and will allow it to cook evenly.

Shish kebab loves onions, so we don’t spare them. Since you are supposed to plant onions along with meat, I recommend taking medium-sized onions.

Remove the skins from the onion, cut half into large rings, and chop the other half very finely.

Place pork and onions in a large enamel pan.

Add salt to taste, a mixture of “5 peppers” or just black ground pepper, dried thyme and any other barbecue spices.

To stir thoroughly clean hands and pour in kefir. Kefir should coat every piece of meat, so mix everything again.

Place the onion, cut into rings, on top, cover the pan with a lid and put it in the refrigerator to marinate overnight (8 ÷ 10 hours).

Marinade for pork kebab with kefir is ready!

Cooking barbecue is not complete without preparing coals. Therefore, when you come to nature, light a fire or ready-made coal.

While the firewood is burning, place pieces of meat on skewers, alternating with onion rings, while the onion pulp in which the pork was marinated must be removed from the pieces, as it will burn.

Place skewers with meat over hot coals.

While cooking the kebab, turn the skewers several times so that the pieces are fried on all sides, and pour the remaining marinade over the meat several times for greater juiciness.

In 20-30 minutes, the most delicious kebab in the world will be ready.

Its readiness can be determined by cutting a piece of meat with a knife. If the juice flows out clear, the meat can be removed from the grill; if a cloudy reddish liquid comes out, let it cook for a few more minutes.

Pork kebab marinated in kefir can be served directly on skewers, which is very tasty, or remove pieces from skewers and place on a common dish.

With the arrival of spring, I want to breathe in the freshness and aroma of budding trees. It is at this time that people celebrate May Day and Victory Day, on which they go out into nature with their families.

What vacation could there be without delicious and aromatic pork kebab? Then a lot of questions arise. “How to choose the right meat?” “Which marinade is best to prepare?”

So, the choice of recipe occurs individually, depending on taste preference. We suggest considering the main options for preparing marinade for barbecue.

Marinade recipe for pork kebab to keep the meat soft (simple classic recipe with kiwi)

Kiwi contains natural acid. For pickling, it is best to use natural ingredients rather than artificially created ones. vinegar essence. It is important to remember that when combining the filling with meat, it should not be left overnight, since exotic fruit greatly softens meat fibers. Therefore, this step-by-step recipe is considered the fastest, most delicious and aromatic.

Products:

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

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

2. Remove the peel from the onion. Using a blender, puree until smooth. Combine it with meat and mix.

3. Peel the kiwi. Turn into a paste and pour into the meat, stir and leave to marinate for 2 hours. After the time has passed, it is allowed to fry.

Next, I suggest you consider marinade options for pork shish kebab, which I once prepared myself and tried accordingly. As they say: “there are no comrades according to taste and color” - choose your kebab recipe and quickly go to nature!

Properly marinating meat is the most important stage in preparing tender and aromatic dish. The chosen method determines the taste finished ingredient. Although pork pulp will highest quality, it all depends on the marinade made.

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

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

Products:

pork fillet – 2 kg;
onions – 2 kg;
ground pepper – 25 g;
bay leaf – 5 sheets;
table salt – 10 g;
granulated sugar – 10 g;
lemon juice – 80 ml;
ground coriander – 5 g.

1. Peel the onion, wash and cut into medium-sized cubes. Crumble the bay leaf into a separate bowl with your hands.

2. Combine the prepared ingredients in a blender bowl and grind until pureed.

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

Pork shish kebab – marinade with mayonnaise

A simple and common way to prepare marinade for pork meat. Experts recommend using bold mayonnaise sauce or purchased “Provencal”, but without additives. For piquancy, “Shashlichny” ketchup is added, as it contains aromatic spices.

Products:

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

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

2. Combine meat, onion and seasoning in a large container. Leave for 60 minutes, covering first. In a separate bowl, combine mayonnaise with ketchup, mustard, chopped garlic and liquid smoke.

3. Grease the meat pieces with the prepared mixture, cover and put in the refrigerator for 3 hours.

Shish kebab marinade with vinegar and onions for pork shish kebab

Make marinade with wine vinegar And herbs quite easy and simple. The difference from other cooking options is the absence of vinegar essence. The filling turns out aromatic, spicy, thereby giving unusual taste pork

Products:

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

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

2. Hot pepper peel and cut into 2 equal parts. Combine all liquid ingredients with bulk spices and mix thoroughly.

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

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

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

Watch the video and everything will become clear to you:

Marinade for pork kebab with soy sauce and lemon

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

Products:

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

1. Rinse the meat pulp to remove any blood and dry it with disposable napkins. Chop into medium-sized cubes and place in a convenient bowl.

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

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

Pork shish kebab – kefir marinade

The fermented milk drink contains acid, which makes the meat pulp softer. Kefir for of this dish it will come in handy. It is important to remember that marinating pieces long time It's not worth it in kefir. Otherwise the result will be the same as in acetic acid. Time period from 3.5 to 4 hours. IN Tatar cuisine used for classic recipe special kefir drink- “Ayran.”

Products:

pork neck – 3 kg;
onion – 1.4 kg;
kefir – 1 l;
table salt;
ground black pepper;
spice mixture (coriander, paprika, nutmeg, cumin);
dry dill, basil;
ground red pepper.

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

2. Peel the onion, rinse and chop into strips. In order for the vegetable to release its juice faster, you need to mash it a little. Place in container with meat.

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

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

Pork kebab marinated in mineral water (mineral water)

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

Products:

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

1. Rinse the meat, dry it with dry cloths and cut into equal pieces. Remove skins and other unedible parts from onions. Chop it into half rings and combine it with meat pieces. Cover and leave for 60 minutes to absorb onion juice.

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

3. Seal the container with meat in the marinade with cling film. Leave it like this for 8 hours, or better yet 10, in a cool place.

Salads for nature:

Marinade for pork shish kebab with tomato juice (paste, sauce)

Meat that is pre-marinated in tomato juice, sauce or pasta. It is recommended to choose the base carefully, but it is better to opt for a home-made product or tomato adjika. With packaged juice, it is important to look at the composition, since the fewer preservatives, the better.

Products:

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

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

2. Peel the onion, remove unedible parts and rinse. Cut into several pieces and grind through a meat grinder.

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

You can use juice instead tomato paste. The meat is prepared in the same way, only 0.5 kg of concentrated puree is taken for 3 kg of meat.

It is also often served with barbecue.

Marinade with pomegranate juice

The beauty of this step by step recipe the fact is that no matter what additional spices are taken, the marinade will still taste like pomegranate. The meat is finger-licking, soft and savory in taste.

Products:

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

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

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

With beer

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

Ingredients:

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

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

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

How to choose the right pork meat?

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

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

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

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

4. Fat layers should be white shade, not yellow.

5. The smell is natural.

6. When purchasing a piece of meat, it is necessary to take it without bones, films or skin.

How to properly grill shish kebab?

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

Step-by-step technology for frying meat:

Make your own coals or purchase ready-made ones. Don't forget to keep the coals smoldering. The heat is low - the meat is dry, and if flames burst out, then the pieces will burn. In order to maintain approximately the same temperature, it is recommended to keep a bottle of water next to the grill;
Place skewers with skewered meat on the grill; if necessary, you can additionally coat each piece with vegetable oil. This way, the meat will bake faster and will not remain raw inside;
Turn skewers regularly. This is required so that the pieces are evenly fried;
Be sure to monitor the cooking process and not leave the grill;
Check the meat for doneness, remove it from the skewers onto a clean plate.
Serve ready dish allowed with fresh vegetables, boiled potatoes. As a sauce you can use garlic, soy, pomegranate, tomato.

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

Bon appetit! And have a great weekend!

You can go to a barbecue with family and friends at any time of the year, the main thing is that the rain does not extinguish the fire or the coals in the grill. There are no specific seasons for preparing wonderful pork kebab. Both in winter and in summer, fragrant kebab made from pork, will decorate any table.

Meat has never been famous for its cheapness, so its choice must be approached carefully and attentively. Delicious kebab is made from pork, the meat is soft, with fat melting from the heat, dripping onto the vegetables, giving off incredible aromas. Such a spectacle can be seen by choosing not only a successful piece of meat, but also choosing the most delicious marinade for pork kebab.

How to choose the right cut of pork for barbecue

The main secrets of preparing a successful pork kebab

Marinade recipes for pork shish kebab

Marinade for pork shish kebab with vinegar

(recipe for 1 - 1.5 kg of meat)

Cut the previously peeled onion into the prepared meat into rings. Add pepper and bay leaf to the raw shish kebab along with the onion. This marinade for pork kebab is prepared with salt, as it is dissolved in water along with sugar, vinegar is added, and mixed well.

Marinade - sugar and salt dissolved in water and vinegar, poured over pieces of pork and onions mixed with pepper. Let it brew for about 3.5 hours in a cool place, not in the sun, but in the shade.

Marinade for pork kebab with kefir

(recipe for 1.5 kg of meat)

The prepared meat should be mixed with black pepper and suneli hops and left for half an hour. Then grate the onion on a fine grater, half the specified amount. Add to meat, mix well. After a few minutes, pour in the kefir, mix well so that all the pieces are covered, add the onion cut into rings, powdered sugar. Mix again, leave the pork kebab marinade, which will soak the meat for 5-6 hours. You can leave it for 10 hours, it will only taste better.

Marinade for pork shish kebab with pomegranate juice

(recipe for 2 kg of meat)

The beauty of this recipe is that no matter what spices and seasonings you choose, it will invariably give off a pomegranate flavor, become soft and piquant in taste.

Seasonings and spices - ground black and white pepper, cumin and coriander, oregano, paprika. Any dried herbs, bay leaf.
Onions – 3 pieces.
Pomegranate juice, natural, not packaged – half a liter.
Salt - to taste when serving.

Prepare the meat, cut the onion into rings, add to the raw kebab and leave for an hour. Then mix with spices and marinate for another hour. Then pour pomegranate juice, mix well and leave overnight or day, in general, for 8 hours.

Marinade for pork shish kebab on onions

(recipe for 1 kg of meat)

Grate half the onion, cut half into rings, not very large, preferably thinner. To the prepared pieces of meat, washed and dried, add the onion cut into rings, mix very well, leave for an hour. Then add marinade consisting of a mixture of spices and pepper, grated onion to the pork kebab. Mix well and close the bowl. cling film. Leave in the dark and cool overnight.

Lemon marinade for pork skewers

(recipe for 1 kg of meat)

Mix the chopped, washed, dried meat with spices and mix well with your hands. Then you need to add the zest of 2 lemons. This is easy to do - remove the peel from the lemon using fine grater, add to meat and stir. We supplement the marinade for pork shish kebab with onion, cut into rings, mix well with meat and spices. It is better to cut the onion into not very thick rings so that it gives more of its juice to the meat. Leave for an hour, then add the juice of 1 lemon. We marinate for about 5 hours, you can leave it overnight, it’s even better, the meat will become more pliable for frying and not dry out.

Mineral water marinade for pork shish kebab

(recipe for 4 kg of meat)

When available a large number of meat, but it urgently needs to be marinated, the best remedy- mineral water. It quickly makes the meat soft and juicy. And adding some non-standard ingredients, the marinade for pork kebab will be perfect.

Mineral water, carbonated – 1.5 liter bottle.
Onion – 1 kilogram.
Dried tomatoes and dried paprika. Mixtures of these ingredients are available and sold in stores.
Coriander beans (also called dried cilantro) – half a teaspoon.
Black pepper, ground – 1 tablespoon. You need a lot of pepper, as mineral water kills its aroma, but only if used large quantities, it will feel great.
Salt - to taste when serving.

We prepare the meat, wash it, cut it and dry it. Cut the onion into rings, thin, mix well with the meat, leave for an hour, two, so that the pork is saturated with onion juice. Then add coriander, ground black pepper, mix well, add dried vegetable mixture (tomatoes and paprika), mix again.

Now pour the main part of the marinade – mineral water – into the pork kebab. Pour in the meat so that the water slightly covers the pieces of meat. It is better to leave for 8 hours, preferably overnight. Wrap the vessel with shish kebab in cling film and store it in a cool, dark place.

Red wine marinade for pork shish kebab

(recipe for 1 kg of meat)

We wash the meat well, cut it into cubes and dry it. Rub the pork with seasonings and spices, add bay leaves. Mix very well and leave for an hour. In the meantime, peel and cut the onion into rings or half rings, as in the end it will be convenient for you to put it on a skewer. Add to the meat, stir so that the onion gives juice, and the marinade for pork shish kebab gets its “shish kebab” flavor.

We leave the meat with onions and seasonings in a dark and cool place for a while, and after an hour you can pour wine over the pork and mix again. The kebab should marinate for about 12 hours, if possible, let it sit a little longer.

Marinade for pork shish kebab with cognac and herbs

Let's start preparing the marinade for the prepared meat. You need to mix the juice of 2 lemons with sunflower oil in a separate bowl. Add the herbs, rubbing them well with your hands or in a mortar and pestle. This will release the aroma and saturate the meat with it faster. To make the marinade for pork shish kebab piquant, add cognac, then ground red pepper. Mix everything well.

Now rub the pork well with the marinade, pour it in and knead it with your hands to be sure that each piece has received its portion of the “intoxicating” dressing. It is recommended to leave the kebab for at least 2 hours.

Marinade for pork shish kebab with sour cream and mayonnaise with herbs

Prepare the marinade for the pork shish kebab by chopping the onion on a grater or in a blender and turning it into a puree. Mix it well with the prepared pieces of meat, leave for an hour so that the meat absorbs onion juice properly.

After this time, add seasonings and spices, mix well again and leave for another hour. If you marinate shish kebab in this way, you can get the maximum rich taste from each marinade ingredient.

Now add mayonnaise mixed with sour cream, soak the meat well, stirring with your hands. Leave overnight in a cool and dark place, wrapping the dishes in cling film.

Marinade for pork shish kebab with mustard and soy sauce with cilantro (recipe for 0.5 kg of meat)

This spicy marinade for pork shish kebab, great for both grilling and barbecuing meat. All ingredients must be mixed and mixed well. Coat the prepared pork well with the marinade, stir until each piece is coated with the dressing. Leave for 3-4 hours in a cool and dark place, under cling film.

Good day, my valiant chefs! Agree that cooking delicious shish kebab is a real art. There are many recipes, but not all of them give the same results. good result. One of the main secrets of this dish is what kind of meat is used. No less important is what it is marinated in. And today I will tell you how to make a marinade for soft kebab from pork.

I would like to note that shish kebab turns out very tasty also from beef, veal and lamb. Only it has its own cooking peculiarities. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

First of all, you need to cut the meat into pieces. I’ve already said how to do this, a little higher, so I won’t repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, brisket, and other tidbits, there are plenty of options for flavorful blends. I described the recipes below. But how long to marinate pork largely depends on the composition of the seasonings. In the presence of “aggressive” components (wine, lemon juice), the time is reduced.

The minimum residence time for pork in the aromatic mixture is 4 hours. But it is better to marinate the meat for 8-12 hours

The pieces should be placed on skewers along the grain. Place larger pieces closer to the center. Well, then string the small ones along the edges. This way the pork will cook better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. If you want to check the readiness of the kebab, do not pierce the pieces with a knife. Otherwise, all the juice will leak out and the kebab will be a bit dry.

Recipes for marinades for juicy pork

And here are the promised options for aromatic mixtures for meat. Here's a quick and easy marinade. Or choose exotic option, for example, lingonberry or pomegranate. Have fun cooking, and don’t forget to post what you did better afterwards.

Cooking with kefir and lemon

For the neck (3 kg) take:

500 ml low-fat kefir;
1 lemon fruit;
700 g onions;
1 tbsp. salt;
pepper + other spices.

Peel the citrus fruit and remove the seeds. Then cut the fruit into slices and grind in a meat grinder. Cut a couple of peeled onions into neat rings 4 mm thick. They will need to be threaded with marinated pork onto skewers. And grind the rest of the onion in a meat grinder.

IN lemon composition mix onion gruel, kefir, pepper and other spices. Add a little salt to the mixture. Kefir marinade ready. Place meat and onion rings in layers in a glass container. And pour it all over evenly with the aromatic mixture.

Here's another option simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

black and red pepper (to taste);
1 PC. onions;
1-2 bay leaves;
100 ml soy sauce.

Pour the sauce over the chopped pork. Chop the onion into thin rings and place in a bowl with meat. Next, add spices and mix everything thoroughly. Well, then we leave the pork to marinate. On the grill, the meat turns out incomparable.

Kiwi flavored blend

For a kilo of meat you will need:

1 PC. lemon;
1 PC. ripe kiwi;
pepper;
thyme (a couple of sprigs);
salt.

Grind the peeled kiwi in a blender into a paste. Pepper the pork pieces and add some salt. Cut the citrus fruit in half and squeeze out the juice from ¼ of the lemon. And cut the rest of the lemon into slices and send to the meat. Next, we enrich the composition with kiwi pulp and thyme. Marinate for a minimum of 4 hours. Do not hold it longer, because the neck will turn into “porridge”.

How to make beer marinade correctly

For a kilo of pork, take half a liter of beer, pepper and salt. Use high-quality beer - take a “live” drink. It wonderfully softens and gives the kebab an original bready flavor. Fill the pieces with beer, salt and pepper them. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

2 pcs. onions;
black pepper;
3 pcs. bay leaf;
salt;
200 g mayonnaise;
dried dill

We cut the peeled onion into rings and send it to meat pieces. Salt and pepper the pork. We send there bay leaf, mayonnaise and dill. Mix everything thoroughly and leave the meat to absorb the flavor.

Cooking pork in mineral water

This is a fairly easy recipe to make. For 3 kg of neck take:

1 liter of mineral water;
a kilo of onions;
2-3 tbsp. vegetable oil;
salt;
pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, season and crush with spices. Add onion, oil and fill everything with mineral water. And then we put it in the refrigerator. In 12 hours the meat will become very tender and soft.

Check out the option of marinating with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

100 g honey;
a pinch of paprika;
500 g onions;
pepper mixture;
50 ml olive oil;
thyme;
4 tbsp. French mustard;
1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. Mix it all with mustard. We ship to aromatic mixture pieces of pork. Salt, pepper and sprinkle with thyme and paprika on top. Cut the onion (peel in advance) into rings and add to the meat. Mix everything well and put it in the refrigerator.

Tomato marinade for barbecue

For 1.5 kilos of tenderloin take:

2 tsp adjika;
2 large cloves of garlic;
large lemon;
150 g tomato sauce;
2 tbsp. mayonnaise;
1.5 tsp. salt.

Squeeze the juice from a citrus fruit. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with vinegar and onions

Essentially this is classic version marinade for carbonate. You can also marinate frozen meat in vinegar. The recipe is:

3 kg pork neck;
2 tbsp. 9% vinegar;
3 pcs. onion heads;
0.5 liters of mineral water;
salt;
pepper;
basil;
turmeric.

Pour the mineral water into deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip pieces of pork into this mixture.

Option with balsamic vinegar

For 1.5 kilos of meat take:

60 ml balsamic vinegar;
2 garlic cloves;
1 tbsp. mustard;
4 tbsp. vegetable oil;
1 tsp each rosemary and oregano (take dried herbs);
1 tbsp. honey

Pass the peeled garlic through a garlic press. Then we mix this slurry with the rest of the mixture components. Dip the pieces into this aromatic mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

250 ml wine vinegar;
2 pcs. apples;
2 pcs. onions;
200 ml sour cream (fat content 10%);
100 g prunes;
pepper;
salt.

Rub the pieces with pepper and place in vinegar for 3 hours. Place the dishes with pork in the refrigerator or other cool place. Peel the apples and remove seeds, and then cut them into small cubes. Pour boiling water over the prunes and chop them too. Heat the sour cream to 40 degrees, add apples and prunes. Then simmer this aromatic mixture over the fire for a couple of minutes (don’t forget to stir).

Next we shoot sour cream marinade from the stove. Place pieces of meat into a warm mass (about 30 degrees) and marinate it. It turns out that the pieces get “from the ship to the ball” - from vinegar to sour cream :) Cut the peeled onion into rings (you will need to string it with the pork onto skewers). Salt the kebab while frying it.

Pork in lingonberry marinade

For 1.5 kg of neck take:

160-180 g frozen, or fresh berries lingonberries;
2 tbsp. brown sugar;
3 tbsp. wine vinegar;
1 tbsp. orange zest;
120 ml water;
pepper;
1 PC. onions;
salt;
4 tbsp. vegetable oil.

If the berries are frozen, defrost them. Sort fresh ones and rinse thoroughly. Add the zest to the lingonberries and fill it all with water. Bring the mixture to a boil, then reduce the heat to low. Cook, stirring, until the berries are burst. Cover the pan with a lid while you cook the berries.

Then cool the compote until room temperature and mix it using a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. Mix everything thoroughly. Next, gradually add oil to the marinade and mix everything again. And then we immerse the pieces of pork in it.

Shish kebab in red wine

This aromatic mixture can be made with white wine. It all depends on your desire. The marinade recipe is as follows (for 2 kg of meat):

200 ml dry wine;
700 g onions;
salt;
Caucasian spices.

Pour wine into chopped onion rings. Add spices there and salt the mixture. And then we immerse the chopped pork into pieces into this aromatic mass.

Sweet and sour marinade

For 2 kg of tenderloin you need the following set of products:

4 tbsp. honey;
500 g sour juicy apples;
1 PC. onion;
300 ml dry white wine;
3 tbsp. vegetable oil;
salt;
pepper.

Grate the peeled and seeded apples on a coarse grater. Grind the onion into a paste. Mix salt + onion mass + pepper and rub with this paste meat preparations. In the container where you will marinate the kebab, place layers of meat and apple mass. Mix the wine with butter and honey, and pour this marinade over the pork. Next, we put everything in the refrigerator so that the kebab marinates there.

Marinate the neck in pomegranate juice

You will need:

2 kilos of pork;
700 ml pomegranate juice;
4 things. Luke;
30 g rosemary;
salt;
pepper + spices (your choice).

Chop the onion into large half rings and add it to the pieces of pork. Salt, pepper, add rosemary and spices. Afterwards, mix everything and pour pomegranate juice on top. Then we put it in the refrigerator to marinate.

Additional Tricks

It’s no secret that the most flavorful black pepper is the one that is taken as peas and crushed before use. Just don’t rush to put it in the mortar. First fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more flavorful, but also easier to crush.

Marinate the meat in a special container: made of glass or clay, or in an enamel container. Never use aluminum. It may interact with the components of the marinade. As a result, in best case scenario the taste of the kebab will deteriorate, and in the worst case, a toxic residue will appear.

Want to enhance the flavor of your barbecue? To do this, sprinkle the coals with fine wood shavings a few minutes before the end of frying. If you love citrus aroma, instead of shavings, add orange zest to the coals.

Among so many recipes, you will certainly find the option that will allow you to cook a shish kebab masterpiece. Don't be greedy - share the link to the article with your friends. They will then treat you to kebabs prepared according to these recipes. And I wish you an unforgettable picnic holiday and say: see you again.

What do you imagine when you hear the word “kebab”? Ruddy roasted meat, strung on skewers and still sizzling with transparent fat over slightly reddening coals, light smoke and unique aroma. Sun, green grass, table filled with salads and herbs right in the fresh air. I’ve already worked up an appetite and want to go to the dacha. But wait, first of all you need to prepare all this splendor. Therefore, any picnic begins with the question of how to marinate kebab quickly and tasty.

In this article we will look at various ways, which can be used to marinate pork kebab so that the meat is juicy, but does not require too much time or effort.

Let us recall the basic principles of cooking barbecue.

Choose soft pieces pork carcass, for barbecue, the best choice is the neck (the softest meat with thin layers of fat), ham (medium soft meat, almost no fat), carbonade (lean meat, requires a softening marinade that retains the juice inside), tenderloin (needs clean pieces without veins and preferably with fat).
It is necessary to marinate the kebab in advance: the minimum time is 1 hour, the maximum time is 12 hours (overnight).
Cut the meat into equal sized pieces to ensure that all the meat marinates and cooks at the same time.
Do not use too much acid in the marinade, the amount of acid should be inversely proportional to the amount of marinating time, otherwise the meat may become tough.
Add vegetable oil to the marinade; it will help the meat absorb the aroma and taste of spices.
Salt the kebab not at the beginning of marinating, but before frying; this can be done in a common container or directly on skewers, this way more natural meat juice will be retained in the meat.
Grill the kebab at the beginning high temperature to seal the meat with the crust, then lower it to cook evenly.
The kebab is ready when clear juice (not pink) comes out of the meat when cut; if no juice comes out at all, then the meat is already dry, reduce the cooking time for the next batch.

Onion marinade for pork skewers

Everyone knows that pork, especially fried, goes well with onions. These two products perfectly complement each other’s taste, because it’s not for nothing that onions have been used since time immemorial as one of the most important seasonings for meat. Onions will add an even richer taste to fried, stewed and boiled meat.

In addition, onions have the properties of softening meat, and unlike vinegar, it will not dry it out.

white onions - 0.5 kg,
black peppercorns - 1 teaspoon,
bay leaf - 3-5 pieces,
vegetable oil - 2 tablespoons,
salt to taste.

Preparing pork kebab in onion marinade:

Prepare the onion for the marinade by grating it or passing it through a meat grinder or blender until you get a paste. This will release a large amount of onion juice. The pulp must be strained to separate the juice. Take a fine sieve or cheesecloth and strain all the juice into a separate container. It is better not to leave small pieces of onion pulp, as later it will be difficult to separate it from the meat, and they may burn when frying.

Cut the prepared meat into pieces of the same size. Fold into enameled, stainless or glassware for marinating. Sprinkle with pepper and hand-crushed bay leaves. If desired, you can add dry mustard or your favorite barbecue spices. Pour in the vegetable oil and mix well, squeezing the meat well. This way the muscle fibers will absorb more of the marinade.

After mixing all the spices, pour the onion juice over the meat and cover with a lid. Let it marinate. For such a marinade, it is enough to leave the meat for only 1-2 hours so that it becomes soft and juicy, but at the same time retains its natural taste. If the walk is Fresh air planned for the next day, then the dishes with meat must be put in the refrigerator.

This kebab is perfectly browned on coals thanks to vegetable oil. It can be served with any set of vegetables and salads.

How to marinate shish kebab in mineral water

Perhaps not everyone has heard of this yet in a simple way marinating shish kebab in mineral water, but yes, it really allows you to make the meat soft without adding any specific taste to it.

Here you can show off all your imagination with spices and special additives; mineral water will act as a conductor and softener.

What is needed for 1 kg of meat:

1 liter of highly carbonated mineral water,
barbecue spices - 1 tablespoon,
onions - 3-4 pieces,
black pepper - 1 teaspoon,
lemon, grape, pomegranate juice, wine, yogurt, etc. - 100 ml,
salt to taste.

As you noticed, we did not indicate the exact spices for the kebab. They can be the ones that you like in meat. The following go well with pork: coriander, thyme, cumin, oregano, basil, paprika, ginger and a khmeli-suneli mixture. You can also use ready-made spice sets sold in the store. If you like spicy meat, increase the amount of spices to two tablespoons.

I will give the listed juices light taste kebab, so choose the one you like as well. Instead of lemon juice, you can use fresh lemon, cut into rings, one lemon per 1 kg of meat will be enough.

You can also add fresh herbs to this marinade: parsley, cilantro, dill, tarragon, rosemary. But place it in large branches so that it can be easily removed from the meat before frying.

Cooking pork shish kebab in mineral water:

First of all, cut the meat into cubes and the onion into slices. If using fresh lemon, chop that too.

Then mix the meat and spices in a marinating bowl, add vegetable oil and mash the meat thoroughly so that it absorbs the taste of the spices. After this, you can add the onion and mix again.

Pour mineral water into the meat with spices and onions and put lemon in it. Cover with a lid and let marinate for 1 to 4 hours. If necessary, you can marinate the kebab in mineral water overnight.

Salt the pork skewers before frying to keep the meat juicy.

Pork shish kebab in kiwi marinade

You will be surprised what amazing properties this small furry fruit has. And who would have guessed that the marinade for kiwi kebab could turn out to be the most powerful remedy for... instant cooking meat fried on skewers. Thanks to high content Vitamin C and special enzymes, kiwi can soften meat in less than an hour. At the same time, not drying it, but locking it own juice inside.

But you have to be very careful with such a marinade; if you overexpose the meat in it, it will begin to fall apart and crumble, turning rather into chopped meat. But don't think that this makes kiwi a dangerous fruit for your health. On the contrary, kiwi is good for the body and digestion in particular, so feel free to put it in meat. Most importantly, don't forget about time.

For 1 kg of pork you will need:

fresh kiwi - 1 piece,
onions - 2-3 pieces,
black peppercorns - 1 teaspoon,
coriander - 1 teaspoon,
rosemary - 1 teaspoon,
vegetable oil - 2-3 tablespoons,
salt to taste.

How to marinate pork kebab in kiwi:

Sprinkle the meat prepared and cut into equal cubes with spices and vegetable oil. Mix well.

Thinly chop the onion and also add it to the meat. Then peel the kiwi and grate it on a coarse grater. If the kiwi is very ripe. then you can simply knead it with your fingers until you get small pieces, almost puree. The most important thing is for the kiwi to release its juice.

Add kiwi to the meat and mix thoroughly, while kneading the meat so that it absorbs all the juices and spices. You should marinate the kebab in kiwi for no more than 1 hour; you can increase the time slightly only if you only have very tough and dry pork meat, such as ham or carbonate.

If desired, instead of coriander and rosemary, you can use other aromatic spices that you prefer. Fresh herbs also work well.

Salt the kebab before threading it onto skewers and start frying without delay.

Marinade for pork kebab with kiwi is great if you need quick cooking. This is a great way for spontaneous unplanned picnics and trips to the country.

Watch the video recipe on how to marinate shish kebab in kiwi:

Mustard marinade for shish kebab

We are used to spreading this world-famous sauce on a ready-made piece. flavorful meat, everyone loves mustard for its special spiciness and taste. But not everyone knows that mustard has amazing pickling properties. The day you try pork kebab marinated in mustard will change your attitude towards it forever.

Mustard itself is aromatic enough to give meat its special taste. Some may think that it will add spiciness, but this is not so; under the influence of temperature, all the spiciness disappears and only the amazing, spicy and slightly sweet taste of the mustard itself remains. But the meat becomes softer.

That's why we're adding a mustard-based marinade recipe to our list of the fastest marinades. To get the most delicious soft and juicy kebab from pork you will only need an hour. This will be enough to perfectly marinate kebab from any part of the pork carcass. But the neck, of course, is preferable.

For 1 kg of meat you will need:

classic table mustard - 2-3 tablespoons,
onions - 2-3 pieces,
black pepper 0.5 teaspoon,
vegetable oil - 2-3 tablespoons,
aromatic spices (thyme, coriander, rosemary, cumin, basil, etc.) - 1 tablespoon,
salt to taste.

Cooking pork shashlik in mustard:

If desired, you can add other ingredients to this marinade, for example, a couple of tablespoons of soy sauce or wine; even honey can complement the bouquet. But today we'll look at the mustard-only option to create a starting point for the future culinary creativity. This will be our standard.

You should start by preparing the meat. Once you have chopped it, mix it with the spices. You can take the spices that you like yourself or mix in equal proportions a combination of the ones suggested above. Ready-made sets spices are also suitable, but read the ingredients, do not use spices that have added monosodium glutamate. This is a flavor enhancer, which unfortunately will only spoil the magnificent aromatic kebab in mustard.

Add vegetable oil to the meat with spices and knead it thoroughly, then add the onion cut into rings.

By the way, try using not if possible sunflower oil, and olive, it will change the taste of your kebab, adding subtle olive notes.

At the very end, add mustard and mix well. To marinate shish kebab in mustard, one hour is enough. Immediately after this, you can go to the grill in the fresh air and start frying it. The most amazing thing is that the meat will continue to soften during frying under high temperature.

This kebab is good served with fresh herbs, salads and baked potatoes.

Whichever of the considered recipes you choose, they have one thing in common - a short time preparations and great taste and the juiciness of the meat as a result. We specially selected recipes that will help you marinate shish kebab quickly and tasty, even if guests are already on the threshold of the dacha or just good weather suddenly drags you out for a picnic. Believe me, no one will be disappointed with your kebab!

Bon appetit and happy holidays!