Shish kebab is considered a dish for a professional. In our country, pork shish kebab is most often performed. The sauce, the marinade, and even more so the process of marinating meat seems almost like magic to many. In fact, you can cook shish kebab just as well as a professional kebab maker! Of course, if you know some recipes and secrets.
The basic rules for marinating meat are the same for any dish. In our article, we will talk about the intricacies of marinating, using the example of preparing shish kebab, of course.
And the first thing we need is meat! Actually from which we will prepare our most delicious dish.
On the site you will find:
Step 1. Select and prepare pork meat for barbecue
Shish kebab can be made from any meat, not just pork. Although in our country it is most often used, it is more popular. And in terms of price and quality, it’s perfect. Why? Because in the pork itself, the proportion of meat and fat seems to be specially balanced by nature for cooking over coals. Pork kebab is the most flavorful, soft and juicy.
It's better to take it to a barbecue pork neck, because it is preferable to take soft meat. You should not take fresh meat from a freshly slaughtered animal. Not suitable for perfect kebab and frozen meat. The best option- This is chilled, aged meat. For barbecue, therefore, it is best to take meat from farmers at the market or in private small shops.
And I want to note that kebabs made from lamb, veal and beef are no less wonderful.
Step 2. Prepare the pieces of meat as they should be so that the kebab does not burn and become dry
First, the pork is cut into oblong pieces. Not in cubes, as is often done, but in rectangles. And what is this for? Elongated pieces of meat, placed lengthwise on a skewer, are held on a skewer (or wooden skewers, if frying takes place not on coals, but in home oven) are stable, do not droop, do not turn and fry very evenly, do not burn.
The most delicious marinade for pork kebab to make the meat soft and juicy
The well-known stereotype that prescribes adding vinegar or other acid to the marinade is incorrect. Acid softens the meat, but makes it lose a lot of juice, and besides, not everyone will like it by itself. Perhaps the reason for the appearance of this method was times of shortage, when pieces of meat in stores were hard and rough.
We marinate correctly (tested method, proven marinade):
It is much better to add mustard to the marinade. To taste, of course, but the main task of mustard here is not to add bitterness to the dish, but rather to help soften the pork. Unlike vinegar, mustard gently softens meat fibers without damaging them and retains juice in the meat.
For pickling, of course, you need onions. In general, it’s hard to imagine meat without onions. You can cut the onion into rings or small cubes, but it will be even tastier if you chop it in a blender. Then mix the pork kebab with onion puree with your hands or, as chefs say, massage the meat with it. Of course, you can stir the meat in a regular plastic bag, tying it and jogging a little. In this case, everything happens quickly, and your hands remain clean, but this method is still inferior to the first.
Next, pour a little vegetable oil into the bowl with the kebab. It is necessary not to increase the level of fat content, but to conduct the aromas in the kebab between its ingredients. Vegetable oil is an organic solvent, which means it evenly distributes flavors and aromas. And this applies not only to barbecue.
The oil helps distribute the flavors throughout. Remember sauteing! Vegetables are not sauteed for fried crust, namely for the distribution of its flavor shades in the oil.
Of course, as spices in our kebab there should be Bay leaf and black pepper. The bay leaf can be immediately tossed into the meat, which is already aromatic from the onion and oiled.
But black pepper has its own secret! It is clear that ground pepper It’s better to leave it aside and crush the peas right before use, but the trick is different: before crushing, you need to fry the pepper in a dry frying pan. A characteristic sign of readiness is the smoothing of its wrinkled surface. After this, the pepper will become incredibly aromatic and fragile, making it easy to crush.
Pepper and bay leaf will be enough to make the dish very tasty. But there is another spice that goes extremely well with pork. This is star anise (or star anise). The spice, used in ancient China, gives the dish a refined anise aroma. One crushed star anise is enough for one kilogram of kebab.
The marinade is ready! The meat is already tasty, but it’s better to let it soak for at least 2 hours.
How to quickly marinate meat on pork skewers for a picnic
Sometimes you can hear that meat needs to be marinated all night, and in a whole set of many spices. Forget about it. In the Caucasus, only salt, pepper and onion are added to the meat, and it is marinated for only 15 minutes.
Why do you need a marinade at all? Not much to improve the taste good meat, and also soften it if it is hard. We chose fresh meat, so it only needs a hint of spices, nothing more.
Cut the meat, sprinkle with pepper and salt, add chopped onions and stir so that the spices seem to envelop the meat. Then pour mineral water over the meat, squeeze in ripe lemon, kiwi, or some other sour fruit, and maybe a glass of kefir (never vinegar!), mix again. After 15 minutes, your kebab is ready to fry.
Overcook the meat in the marinade - it will become flabby and crumbly, like pate.
Note! In all marinating recipes, we salt our kebab only at the end, because this is the only way the meat will retain its juiciness and amazing taste!
How to properly fry pork shish kebab on the grill
By the time the meat is ready, the fire should already be burned out. Meat is fried not on fire, but on coals! A fire under a barbecue is a completely unnecessary phenomenon. Experienced barbecue makers keep wood chips in a bucket of water, which they spread over the coals before cooking - this way the fire is not knocked out of the coal, and in addition, the meat acquires a smoky aroma.
When the meat turns pale, the wood chips may already dry out and flare up. By this time, be prepared to turn the kebab frequently so that it browns evenly without burning.
You may have thought that barbecue coals should be something special. Here, you don’t need any tricks - you can use coal, which is sold specifically for such purposes in supermarkets and hardware stores. But forget about lighter fluid - otherwise the kebab may take over the gasoline taste. Can't light the coals? Collect dry twigs and wood chips and place them on the coals. Pour in regular vegetable oil - it burns beautifully.
Fry shish kebab in a frying pan at home, step-by-step recipe with photos
This kebab recipe is prepared very quickly. And although it is inferior in taste to a dish prepared with the right marinade and on coals, a barbecue in a frying pan will warm up your mood so that you finally get ready and go out into nature with the whole family and cook real kebab on the grill.
Ingredients for frying pan shish kebab:
- Eight hundred grams of pork;
- 160-200 g. onions;
- juice of one orange or lemon;
- salt, parsley, pepper.
Cut the meat into small pieces of 4 - 6 cm, pour over lemon juice.
Place everything in a frying pan with hot lard, if there is none, just with sunflower oil.
Pepper, salt and fry on low heat until crispy crust forms.
It is advisable to cut the onion into rings and place it in such a way that the meat is completely covered.
Continue frying for another 5-10 minutes. After this, pour the freshly cooked meat over the meat. orange juice, let it all sit for a couple more minutes and then remove from the heat.
Serve this wonderful kebab, sprinkled with parsley in advance, with orange or lemon slices.
Shish kebab in the oven on skewers video recipe
In the oven, the kebab will turn out very similar to a barbecue one. This recipe very close to natural kebab.
We eat barbecue at home or outdoors
There is no need to eat pork kebab directly from the coals or from the stove. He needs to stand and mature. In the meantime, bring better sauce. Store-bought ketchup It’s bad form for such a barbecue. It’s better to finely chop the tomatoes, add sweet Yalta onions, your favorite spices, herbs and salt - here great recipe! If it's not the season for tomatoes yet, a can of home-grown tomatoes will help you out. own juice. Beat them with a blender, adding seasonings.
It is customary to serve red wine with barbecue, but if you are planning a non-alcoholic party, great drink will cranberry juice, kvass or homemade lemonade.
Spring! Time to go out into nature and barbecue. This is cool! Take my recipes into service, you won’t regret it. If you have your own, then share them in the comments. It will be nice to learn from the experience of experienced barbecue makers and try something new, a different pork barbecue.
Good luck and all the best!
When cooking meat, the main thing is to choose the right piece not only of the piece itself, but also to marinate it. The most exotic ingredients can now be used as a marinade, such as cola or pureed kiwi, but each of them finds its use in the recipe for good reason - most of the basic components of the marinade are aimed not only at adding flavor to the dish, but also at softening the meat fibers.
How to marinate meat for frying in a pan?
Ingredients:
- mustard - 45 g;
- - 45 g;
- lime juice - 15 ml;
- ground cumin - 2 teaspoons;
- garlic - 1 clove;
- onion- 170 g.
Preparation
Divide the beef into pieces of equal thickness, place them in a glass or plastic bowl, generously salt and mix. For the marinade, mix mustard with tomato ketchup, citrus juice and pureed garlic. Divide the onion into large rings and combine with the meat. Then add the marinade and mix again. Leave the meat for at least half an hour before frying. This volume of marinade is enough to cook up to a kilogram of meat.
How to marinate meat for baking?
Ingredients:
- soy sauce - 115 ml;
- vegetable oil- 65 ml;
- Brown sugar- 2 tbsp. spoons;
- Worcestershire sauce - 45 ml;
- garlic - 4 cloves;
- onion - 65 g;
- - 15 ml.
Preparation
Puree the onions and garlic cloves by passing them through a meat grinder. Mix the resulting puree with the meat, and then pour in the mixture of the remaining ingredients. After mixing the pieces, leave them in the refrigerator overnight. Then cook the meat in onion marinade in the oven, pre-fry until browned. Cooking time depends on the preferred degree of doneness of the piece.
How to properly marinate meat for barbecue?
Ingredients:
- garlic - 3 cloves;
- zest of one lemon;
- a handful of fresh parsley;
- thyme, rosemary - 2 teaspoons each;
- olive oil- 55 ml;
- lemon juice - 30 ml.
Preparation
Grind the garlic cloves into a paste in a mortar along with a good pinch of salt. Add to pasta lemon zest and a mixture of crushed aromatic herbs. Dilute the resulting paste with olive oil and lemon juice, and then mix the pieces of meat with the marinade. This amount of marinade is enough for about a kilogram of meat.
Meat in kefir marinade in the oven - recipe
Kefir marinade is ideal for marinating poultry, but don't be afraid to marinate beef with it. The result will be amazing: soft and disintegrating meat, obtained this way due to the effect of lactic acid on the protein of muscle fibers.
Ingredients:
- kefir - 240 ml;
- olive oil - 45 ml;
- Worcestershire sauce - 35 ml;
- rosemary - 2 sprigs;
- garlic - 3 cloves.
Preparation
Grind the garlic and rosemary leaves into an aromatic paste. Dilute the paste with kefir, olive oil and Worcestershire. Add a pinch of salt, and then marinate meat (no more than a kilogram) in the resulting mixture for 3-12 hours.
Another oven recipe may seem extravagant to you, but believe me, it is as effective as it is unusual.
Ingredients:
Preparation
Rub garlic cloves with thyme leaves. Finely chop the onion and mix it with the pasta. Add honey, water, soy and citrus juice, then dilute the marinade base with cola. Leave a kilogram piece in the marinade overnight, and then start baking. The cooking process takes on average about one and a half hours at 110 degrees.
Pre-marinating is used not only for kebabs. Don’t forget about it in other recipes with pork. The marinade favorably highlights the taste of this meat and even changes the structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways How to marinate pork is presented in the recipes with photos below.
How to make pork marinade
Any marinade has three main components. They can be combined into the following list:
- Acidic base. It can be used as citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
- Seasonings. You can add any to your liking. Well proven nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and cumin. All of them give the dish a complete taste and appearance.
- Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. IN oriental recipes more often used Sesame oil, and in the Mediterranean - olive.
The specific way to prepare the marinade also depends on the specific cuisine. For example, the French more often use vegetables with wine, Mexicans use sauces with hot pepper, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple pickles They are also great for pork meat. Here are a few more indeed delicious options:
- “overnight” marinating compositions turn out to be very tasty soy based;
- pork kebab It is recommended to marinate in tomato juice or kefir;
- for an escalope, i.e. pork tenderloin boneless, it is recommended to use mustard or tomato-mustard composition;
- like all types of meat, pork goes well with white wine;
- for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.
Pork marinade recipes
The very first recipe for a marinating composition was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Particularly aromatic are dried herbs - thyme, oregano, caraway and sage. There are a lot of options for how to marinate pork. They are united by several simple tips, following which, the meat will turn out even tastier. The main recommendations are as follows:
- In recipes based on mayonnaise, it is better to use homemade mayonnaise. To do this you need to mix egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
- For more quick marinating The meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak for room temperature- this will speed up the process.
- When using a tomato or vinegar mixture, it is recommended to add one egg to the meat. The protein film will protect against drying out.
For baking in the oven
- Cooking time: 3 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 110 kcal.
- Cuisine: Russian.
If you have ever baked pork in foil or in a sleeve, then you already know that it can turn out to be tough, especially if the meat is on the bone. This can be easily avoided if you marinate the product first. Will fit different compositions. The soy-lemon marinade for pork in the oven is especially aromatic. It is universal, so it is suitable even for chicken or fish.
Ingredients:
- lemon – 1 pc.;
- soy sauce – 50 grams;
- salt and spices - to taste;
- onions – 2 pcs.
Cooking method:
- Cut the peeled onion into half rings.
- Soy sauce connect with lemon juice, salt, add spices to taste.
- Pour the resulting solution over the onions and let stand for about 40 minutes.
- Marinate the meat in the resulting solution for 3-4 hours.
For frying in a pan
- Cooking time: 30 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 90 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Marinade for pork in a frying pan can be varied in taste - spicy, tender, sour or sweet. Depending on personal preferences, any option is chosen. One of the simple homemade compositions for marinating meat is prepared according to a classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This great way, how to marinate pork for frying in a pan.
Ingredients:
- honey – 2 tbsp;
- mustard – 1 tbsp;
- vegetable oil – 0.5 tbsp.;
- garlic – 5 cloves;
- salt - to taste;
- vinegar - 0.25 tbsp.
Cooking method:
- Peel the garlic and press through a press.
- Combine vinegar with oil, and honey with mustard. Next, mix both masses.
- Add crushed garlic, salt and stir.
- Pour the mixture over the meat and let it sit for at least half an hour.
For boiled pork
- Cooking time: 2 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 134 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
The classic marinade for boiled pork is vinegar. It is the easiest to prepare. You just need to dissolve a spoonful of strong bite in a liter of water. The second most popular is wine. It is prepared according to different recipes. And it doesn’t matter what kind of wine it is - both white and red will do. You can add a stalk of celery for taste. Any seasonings that you like are suitable.
Ingredients:
- red dry wine– 0.5 tbsp.;
- coriander, thyme, pepper, salt - to taste;
- sweet mustard – 1 tbsp;
- vegetable oil– 1 tbsp;
- garlic – 2 cloves;
- celery stalk – 1 pc.
Cooking method:
- Pass the garlic and celery through a press.
- Pour wine over this mixture and stir.
- Next, add mustard, oil, season with spices, and salt. Let stand for about half an hour.
- Keep the meat in the resulting mixture for about 2-3 hours.
For the steak
- Cooking time: 3 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 105 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
In the very first steak recipes, they were cooked without any additives. Just big piece meat was baked on coals. Any marinade for pork steaks makes them more juicy and appetizing, no matter whether they are fried on the grill or in a frying pan. You can prepare it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - this will make the steak tastier.
Ingredients:
- onion – 1 kg;
- ground red and black pepper - to taste;
- rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
- ginger powder – 2 tbsp;
- dried herbs – 2 tbsp;
- sour cream and kefir - 0.5 l each;
- vegetable oil – 1 tsp;
- salt - to taste.
Cooking method:
- In a separate container, mix all the spices and rub the meat with them separately.
- Peel the onion and chop into half rings.
- Combine kefir with sour cream. Add vegetable oil to them.
- Steaks, onions and sour cream sauce Place in layers in a large saucepan. Ready, meat marinated. Leave the product for 3-4 hours.
With soy sauce
- Cooking time: 3 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 112 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Pork marinade with soy sauce has a rich flavor bouquet. This recipe is good because there are no strict restrictions. Spices can be easily changed by adding new ones and removing those indicated in the list of products. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat in an exquisite oriental flavor.
Ingredients:
- garlic – 5 cloves;
- sugar – 5 tbsp;
- onions – 2 pcs.;
- black pepper, salt - to taste;
- thick soy sauce - 1 tbsp.;
- curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
- vegetable oil – 4 tbsp.
Cooking method:
- Finely chop the garlic. Add diced onion to it.
- Next, pour in soy sauce, salt, sugar, and stir.
- Season the base with spices. Mix well again.
- Soak the meat in finished composition 3 hours.
Quick marinade
- Cooking time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 79 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
If you need to cook meat within 3-4 hours, it will help quick marinade for pork. This the recipe will work in all cases, whether baking in the oven, frying in a pan or grilling. Gives the composition a special taste fragrant basil And juicy tomatoes. They give the meat a fresh summer flavor. As a result of marinating, in just 2 hours you will receive a treat for real gourmets.
Ingredients:
- bay leaf – 2 pcs.;
- white onion- 3 pcs.;
- tomato – 3 pcs.;
- black ground and red hot pepper, salt, spices- taste;
- fresh basil– 1 bunch;
- dried herb - 1 tbsp.
Cooking method:
- Pour boiling water over the tomatoes to make the skins easier to remove. Peel, then chop as desired.
- Chop the onion into rings and mix them with tomato slices. Mash the products with your hands until the juice releases.
- Wash fresh herbs, dry, finely chop.
- Rub the meat separately with the spices, then transfer to a large bowl.
- Next, add salt, sprinkle with basil, pour tomato sauce, mix.
- Leave for 1 hour.
Mustard
- Cooking time: 1 hour.
- Number of servings: 5 persons.
- Calorie content of the dish: 98 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
The mustard marinade for pork is tender and moderately spicy in taste. It can also be classified as a recipe for a quick fix" The composition is not only quickly prepared, but also soaked in – just an hour is enough for marinating. It doesn’t matter whether you then fry or bake the meat in the oven, because the pieces will definitely remain with an appetizing crispy mustard crust.
Ingredients:
- olive oil – 2 tbsp;
- mustard – 5 tbsp;
- soy sauce – 4 tbsp;
- garlic – 3 cloves;
- lemon – 1 pc.;
- parsley or cilantro - 1 bunch.
Cooking method:
- In a large bowl, whisk together butter, sauce and mustard.
- Next, squeeze lemon juice in there. You can replace it with a solution of lemon water.
- Wash the greens, dry and finely chop. Peel the garlic and pass through a press.
- Combine the remaining ingredients and mix.
- Done, you can marinate the meat - place it in the same bowl, cover with film and put it in the refrigerator for an hour.
Grilled
- Cooking time: 6 hours.
- Number of servings: 9 persons.
- Calorie content of the dish: 183 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
TO special recipes refers to meat cooked on open fire, for example, on the grill. It turns out more juicy, aromatic, with a smoky smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare the marinade for grilled pork according to the recipe with photo. The products used are simple, but the composition is very unusual taste- sour, spicy and refined due to the addition of Burgundy wine.
Ingredients:
- soy sauce – 1 tbsp.;
- lime juice – 1 tbsp.;
- sea salt– 1.5 tbsp.;
- water – 5 l;
- rice vinegar– 1 tbsp.;
- lime zest – 2 tbsp;
- garlic – 8 cloves;
- Burgundy wine - 1 tbsp.;
- peppercorns – 5 pcs.
Cooking method:
- Peel the garlic and pass through a garlic press.
- Mix soy sauce with vinegar, lime juice, wine and water.
- Add the remaining ingredients and mix everything thoroughly.
- Add meat to the resulting solution and leave for 6 hours.
With vinegar
- Cooking time: 3 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 113 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
The classic recipe is a pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special flavor expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs according to the season - it turns out sweet, sour or more delicate and soft taste. In the classic recipe, vinegar is combined with oil and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with photos.
Ingredients:
- salt - to taste;
- onions – 2 pcs.;
- sunflower oil – 4 tbsp;
- weak vinegar 6% - 100 ml;
- dried seasoning for meat - 1.5 tbsp.
Cooking method:
- Peel the onion and chop into half rings.
- Take a bowl and pour in the oil and vinegar. Add to them dried seasoning, mix.
- Add the onion last. Mix again, pour the resulting mixture over the pork, spread over the entire surface of the meat.
- Leave for 3-4 hours.
Simple
- Cooking time: 2 hours.
- Number of servings: 3 persons.
- Calorie content of the dish: 48 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Even a simple pork marinade can give excellent result. It is suitable for any form of meat - for carbonate, neck, ribs, schnitzel, chop, etc. Even the most ordinary pork cutlet It will be tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.
Ingredients:
- salt – 0.5 tbsp;
- onions - 3 large fruits;
- vegetable oil – 1 tbsp;
- freshly ground black pepper – 1 pinch;
- bay leaf – 3 pcs.
Cooking method:
- Using a blender, process the peeled onions into a paste.
- Salt the resulting pulp, season with pepper and salt.
- Next, pour in the oil and add the bay leaves.
- If there is little time left for marinating, you should pour hot marinade over the meat.
- Leave for 2 hours.
From kefir
- Cooking time: 3 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 93 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
For lovers of more tender meat You should use kefir marinade for pork. Thanks to this fermented milk product, the dish will turn out with light creamy sourness. Kefir perfectly emphasizes sweetness pork meat, therefore it is considered classic ingredient for marinating. Having only this product on hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, on the grill or on the grill.
Ingredients:
- pepper, salt - to taste;
- spices for pork – 1 tsp;
- kefir – 0.5 l;
- onion - 2 pcs.
Cooking method:
- First of all, peel the onion and chop it into half rings. Season the meat with it, spreading it evenly over the entire surface.
- Next, sprinkle with spices, pour in kefir and mix well.
- Place in the refrigerator covered or covered with cling film for 3 hours.
With lemon
- Cooking time: 4 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 154 kcal.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Another classic recipe- marinade for pork with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat turns out with a slight sourness. Unusual combination– lemon and kiwi. With them, the marinating composition acquires some freshness. These two fruits are again complemented by any spices of your choice.
Ingredients:
- pepper – 1 tsp;
- herbs, spices - to taste;
- kiwi – 2 pcs.;
- salt – 1 tsp;
- lemon – 0.5 pcs.
Cooking method:
- Peel the kiwi and process it into puree using a blender.
- Season the resulting mass with lemon juice.
- Rub the pieces of meat with spices, salt, pepper, and then pour in the resulting mixture.
- Leave in a cool place for 4 hours or more.
With honey
- Preparation time: 1 day.
- Number of servings: 4 persons.
- Purpose: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
In most recipes, marinated pork turns out to be sour. This is what it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note honey marinade for pork. The meat comes out soft, tender, aromatic, and has a less sharp and sour taste. In addition, such a marinade can be considered useful, because honey has big amount healing properties.
Ingredients:
- salt – 1 pinch;
- mustard – 1 tbsp;
- aromatic spices - to taste;
- liquid honey – 1 tsp;
- garlic – 6 cloves.
Cooking method:
- In a separate container, combine honey with mustard and stir until smooth.
- Leave the mixture for 10 minutes.
- Rub the meat itself with spices and salt separately, insert cloves of garlic into it.
- Then pour a mixture of honey and mustard on top.
- Leave the product to marinate for a day.
Video
Properly marinating shish kebab is a great art. After all, what it will be like practically depends on this. Change the recipe a little and all the kebab will be either dry or cloying. But preparing the marinade so that it would be impossible to tear yourself away from the kebab is not an easy task.
On the eve of the coming spring, which means the most favorable time for all kinds of outings and spending time in the countryside and in nature, it would not be a bad idea to get a few practical advice about how to properly marinate shish kebab.
I will only say one thing: there is no single recipe for marinating shish kebab. Each nation has its own.
Here are a few simple recipes collected and tested personally over the entire previous year.
1.Marinate using onions and spices.
As you know, the best and probably the only vegetable that is present in all kebab marinades is onion. Everyone has long known about its miraculous properties of softening meat. There is never too much onion. Usually it is added at the rate of 1 kg of onion per 1.5-2 kg of meat.
When using spices, always ask if they are compatible with meat. Won't they make your kebab tough and not tasty?
Recipe 1 for 2 kg of pork meat.
1.5 kg onions, cut into rings
Spices for barbecue (Basil, bay leaf, coriander, black pepper, marjoram)
Sunflower oil (olive, corn) approximately 100g.
It is advisable to add salt to taste just before threading it on skewers, about 10 minutes before.
It is advisable to marinate the pork kebab for 3-4 hours in a cool place.
Recipe 2. for 2 kg of pork meat.
Five six bunches of parsley and dill.
Onion 1.5 kg.
Ground black pepper.
Chop the parsley and dill coarsely. Cut the onion into rings.
First mix the meat with herbs and squeeze well. Then add the onion and squeeze it a little too.
Add salt before frying.
Marinate for approximately 1-1.5 hours.
2. Marinate in juices.
Sometimes for marinating I use a different combination of natural juices and preferably homemade ones.
Recipe 1 for 2 kg of pork.
Tomato juice 1l
Ground black pepper
Onion 1.5 kg.
Salt to taste.
Pour the tomato over the meat, add onion and squeeze it thoroughly.
Add black pepper and leave in a cool place for 5-7 hours.
Add salt before cooking.
Recipe 2. for 2 kg. pork meat.
We use lemon or orange juice.
Pour the juice of freshly squeezed fruit over the meat. Let stand like this for about 1 hour. Then add chopped onion and parsley. Add some barbecue spices.
Marinate for approximately 3-4 hours.
Recipe 3. For 2 kg of beef.
Pomegranate juice 2l
Spices for beef kebab.
Sunflower oil.
I dare to assure you that kebab from young beef turns out to be just as juicy as from pork if it is properly marinated.
We use for this pomegranate juice. Ideal option Of course, you will be able to buy it at the market from Asian traders, but if this is not possible, then use a pomegranate.
Well, as a last resort, juice (not nectar) from a store containing at least 70%) natural ingredients.
Pour over the meat so that the juice covers it. Add onion minced through a meat grinder. Mix everything well. Add some spices to the beef skewers.
An hour before cooking, add sunflower oil and mix everything well.
Marinate for at least 12 hours.
This is, of course, not the entire list of juices in which I marinated shish kebab, but the principle remains the same.
I used both apple and grape and a mixture of these juices.
4.Marinate using lactic acid products.
Kefir and cheese are ideal for softening meat and giving it the necessary tenderness.
Recipe 1 for 2 kg of pork meat.
Kefir (wheat) 1l
Ground black pepper
Sunflower oil 100g
Half an hour before cooking, add sunflower or any other oil to the marinade and mix well.
Marinate for 4-5 hours.
5. Marinate in beer or kvass.
Beer is ideal for marinating shish kebab. Just keep in mind that not all types of beer are suitable for this, and in no case do I recommend using pasteurized beer.
For this the most in the best possible way Live beer containing hops, malt and water is suitable.
For marinating in kvass I use kvass home production from barley or sea rice.
6. Marinate in wine.
In order for the kebab to turn out juicy and tender, not all wine can be used to prepare the marinade.
I use only dry wines. I often use my own homemade wines.
Under no circumstances do I recommend using fastened or dessert wines. And also wines made from powders. When frying kebab, carcinogens are released from such a surrogate and thereby turn your kebab into a chemical weapon of mass destruction.
7. Marinate in vinegar.
Who remembers Soviet times The most common way to marinate shish kebab was to pour vinegar over it.
Now this method not particularly popular due to large quantity opponents marinate shish kebab in vinegar.
Although I sometimes marinate using only apple or wine vinegar. I still advise you not to use alcohol vinegar.
Recipe 1 for 2 kg of pork meat
70-100g apple or wine vinegar.
1.5 kg of onion.
Black pepper.
Salt to taste
Sunflower oil.
Pour vinegar over the meat and mix thoroughly with the onion. Add salt. Spice up. Before cooking, add oil and stir 1 hour before cooking.
Of course there are still quite a few in various ways marinating and preparing for barbecue. I tried to highlight the most popular ones in our country.
Have a nice holiday!!!
Article text
Have you ever eaten well-cooked meat - covered with a crispy fried crust on top, and tender and soft inside? Having tried this dish for the first time, I wondered - how is it prepared? And I found out that there are only two ways to soften meat before cooking: coating and marinating.
Marinating meat
Did you know that the first people to marinate meat were the ancient Romans?
Simple sea water was used as a marinade - meat or fish was soaked in it before cooking. This was done for the same purpose for which we marinate meat: to soften and give it a new taste.
In Scandinavian countries, some types of fish are still soaked in salted water before cooking. sea water. And they even cook in it :).
In southern Europe they used salt instead of vinegar, and in the east - spices and spices.
In the Maasai tribe, meat is briefly placed in an anthill. Formic acid softens its hard structure. The main thing in this process is to pull it out in time, while there is still something left of the meat :).
Nowadays, marinades have become more complex; in addition to salt, they can contain many various additives and spices. After all, marinating meat correctly is half the success. Good marinade It will not only make the meat softer, but also give it a unique taste.
The main component of any marinade is acid- it is this that softens the meat and helps it better absorb spices and seasonings. And as the meat becomes softer, it cooks faster. In addition, the marinade protects the meat from burning, since it takes on the first heat shock, but if you keep the meat in an acidic environment, it will turn out to be overdried.
The more acid in the marinade, the less time it takes to marinate.
A variety of products are used as acid:
- vinegar, preferably natural, apple or wine,
- juices (lemon, pineapple, grapefruit, pomegranate, apple),
- dry wine (white for fish, chicken and pork loin, red for beef and pork hindquarters),
- some fruits (kiwi and fresh pineapple - one kiwi or a glass of diced pineapple pulp per 1-1.2 kg of meat),
- soy sauce,
- natural yogurt or kefir.
Marinade based fermented milk products not as aggressive and, of course, more tasty.
The marinating process can last from an hour to a day (in the refrigerator), depending on the chosen recipe.
Always present in the marinade spices and herbs. It can be:
- various peppers (white, black, red, cayenne, allspice, paprika, etc.),
- garlic,
- anise,
- mustard,
- juniper berries (they give the meat a very interesting taste),
- rosemary,
- fennel,
- dill,
- Bay leaf,
- ready-made spice mixtures (for example, curry, baharat, garam masala, khmeli-suneli, etc.).
Tip: do not mix more than 3-4 spices, otherwise their smells will cancel each other out.
As a rule, they add to the marinade vegetable oil. It envelops the meat and prevents it from losing juice during cooking.
In addition, it is in vegetable oil that esters of herbs and spices dissolve best. Sometimes, butter is replaced with mayonnaise - it also turns out very tasty.
You can also add fresh uncut (or coarsely chopped) greenery. Why uncut?
Because, after removing the meat from the marinade, it is very difficult to remove the chopped greens, and when frying or baking, they easily burn, which does not add beauty or taste at all. ready-made dish. Therefore, greens are placed in the marinade in the form of whole branches, which can then be easily removed.
The same applies to onions - they are cut into large rings, and garlic - they are added with whole, uncut cloves.
Or you can grind the onions and garlic into a fine porridge - this will make the marinade more flavorful and there will be no need to clean the meat of them.
A variety of marinades are usually prepared for meat (pork, beef, lamb).
Marinades for poultry are more delicate (unless it is game), since poultry meat becomes tough from aggressive ingredients. Recipes for marinades for poultry meat include honey and citrus fruits.
But fish is very ascetic in the choice of marinades - a little lemon or white wine, vegetable oil, onions and spices.
Crabs, shrimp and other seafood are not marinated at all before cooking - just sprinkled with a little oil and lemon juice.
Well, if you want to bake them in the oven or grill them, you can simply sprinkle them with sugar.
Another subtlety: salt is usually not added to the marinade for meat - it is salted already fried - in the marinade, salt compacts the structure of the meat, and it becomes tough.
But you must add salt to the marinade for fish for frying on a skewer and grill: then it will not fall apart during frying.
Marinate the meat in the refrigerator or any cool place. But if you need to marinate it quickly, keep the meat in the marinade at room temperature for half an hour and cook immediately.
Coating the meat
Coating has the same purpose as marinating - to make the meat softer.
Almost the same ingredients are used for coating. The only difference is that the meat is coated immediately before cooking.
Utensils for marinating:
For marinating, you can use glass, ceramic or stainless steel dishes. The principle of choosing dishes is simple: the material from which it is made should not react with the meat and the acid of the marinade, otherwise the meat will acquire an unpleasant metallic taste.
Will also work enamel cookware provided that it does not have chipped enamel, otherwise the marinade will be spoiled. You can even marinate in a plastic bag.
To do this, select a tight bag, put the meat and marinade in it, tie the bag and shake it so that the meat is saturated with the marinade, squeeze out the air that has collected in the bag and put it in the refrigerator.
Safety regulations:
- Do not reuse the marinade as it can easily breed bacteria.
- Make sure that the used marinade does not touch the cooked or cooking meat.
- If you plan to baste kebabs or grilled meat with it while cooking, boil the marinade for a few minutes before doing so.
- After boiling, the marinade is safe to use as a base for sauce for meat.
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