Pork skewers according to the most delicious marinade, so that the meat is soft and juicy. Pork shish kebab with sauce and original marinade. delicious marinades for pork skewers so that the meat is soft and juicy. Pros and cons

Spring is here, and with it the barbecue. I don’t know how it is in other regions where the heat comes earlier, but we have massive barbecue trips on May holidays - people go to picnics and summer cottages, and it’s almost impossible to imagine without fragrant juicy meat on skewers or a grill. And today I will tell you a few proven recipes, I hope they will be useful to you.

It seems to me that the love of meat fried on fire is some kind of primitive instincts that almost everyone has. Probably, our ancestors also enjoyed the meat of mammoths, fried at the stake, otherwise how can one explain the truly hypnotic effect of these pieces on a person. After all, even having felt the smell of a barbecue being prepared, you are already eager to taste it. It is no coincidence that there is an expression "barbecue basin pleases the eye."

There are so many recipes for delicious marinades, and the authors assure that each recipe is the best, and the meat turns out to be the most tender, which involuntarily comes up with the idea that shish kebab is just such a delicious dish in itself that goes well with various dressings. So feel free to try the recipe you like from my post, and enjoy. Or you can try all the different flavors, marinating differently each time. I am for experiments!

Of course, kebabs can be cooked in the oven, but what can be compared with meat baked on the grill? Spring sunshine, young leaves on trees, happy faces of friends and juicy treats - what could be better?

What meat to choose for barbecue

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

Someone thinks that the classic is lamb skewers. But, here's what's interesting, when we rested in Abkhazia, the owner of the house where we lived regularly arranged barbecue picnics for us - chic feasts. At the same time, he himself is a professional barbecue fryer, did not welcome lamb, said that it is considered dirty meat, because the sheep eats everything. But, since vacationers definitely wanted to eat a ram, he prepared both options. I can say that pork kebabs were juicier and tastier. I will write about lamb kebabs later, and today all the recipes for pork neck kebabs that I or my friends have tested.

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

If you came to the market for meat, then at the same time go to the counter with spices, which are sold by weight. You can tell the seller that you need spices to marinate so much meat. The seller usually professionally throws in various spices, it turns out a very tasty set for barbecue!

Preparing the pieces. What should be the pieces of meat so that the barbecue does not turn out dry

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

How to marinate kebab correctly

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

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

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

There is an opinion that salt should be added at the very end of pickling, or even salted already on a skewer. Because salt draws the juice out of the meat and it will turn out drier if marinated with it. But here everyone decides for himself. In this article I give such and other recipes. I myself add salt at the last moment usually.

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

In many barbecue recipes, you do not need to write the number of ingredients, it is clear that we take a piece of meat that we bought at the market, and it can be more or less. Add salt and seasonings to taste, and enough marinade to cover the meat completely.

How to barbecue on the grill

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

So that the meat does not stick to the skewer or grate, you need to wipe them with vegetable oil or lemon juice and ignite for a couple of minutes.

Don't turn the meat too often. It is better to let it grab on one side, then turn it over and let it fry on the other. This is how it tastes the best.

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

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

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

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

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

Although, I confess that I also made it from frozen - from buckets of pickled kebabs, which are sold in the supermarket, it turns out delicious too. Apparently, I'm not an esthete) But still, the best result is when I bought fresh meat myself and marinated, besides, there is nothing very complicated about it.

I think the best marinade is just onion, salt and pepper and let stand. My friend is a professional kebab, her dad has a kebab, and she marinates perfectly, in her own juice. Enough onions, salt and pepper to make a wonderful, juicy kebab from the neck. But, if you want to try something more original, then I suggest you other marinade options.

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

The secret ingredient to a good marinade is onions. It is necessary to take an equal amount of onion and meat, in any case, by volume, by weight, onion is lighter. That is, about half a kilo of onions per kilogram of neck, and then see for yourself that the volume is approximately the same.

Products:

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

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

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

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

4. Close with a lid or cling film. Put in the refrigerator overnight. Already before cooking - salt to your taste. Put the meat on skewers or on a wire rack.

5. Fry on the grill until cooked.

How to soak meat for pork skewers in vinegar? Marinating pork for barbecue

Although I write above that my favorite marinade is salt, pepper and nothing more, but for many in such kebabs there is not enough piquancy, and they consider the kebab marinated in vinegar to be the most delicious, this is the so-called Soviet taste from childhood. So I will share this recipe.

Products:

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

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

Cut the meat into small pieces of 3 cm.

2. Cut the onion into rings.

3. Now we put it in layers in a pan. Meat - onion - a little vinegar - salt, pepper. Pour a little vinegar on the eye, in general, about 50 ml should be used up. Repeat layers.

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

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

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

7. And fry on the grill until cooked.

Should I string onions on skewers? Everyone decides for himself. Someone says that it is absolutely impossible, since onions spoil the meat when frying. Some people love fried onions. I cook without onions.

How long to marinate pork skewers in mayonnaise? Duration and stages of marinating meat

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

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

Products:

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

Wash the meat and pat dry with paper towels. Cut into medium pieces, transfer to a bowl.

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

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

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

5. Put mayonnaise, mix well.

6. Cover the meat with a lid and refrigerate overnight.

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

After 30 minutes, the barbecue is ready.

How to marinate pork skewers in vinegar and mayonnaise? In fact, there is a recipe that combines mayonnaise and vinegar. Here's how a friend of mine does it. At the beginning, a liquid marinade is prepared: 9% vinegar is diluted with water in a ratio of 1 to 4. The meat is mixed with onion, cut into rings, then poured with marinade. So leave for the night or five hours. Then, about one hour before frying, the vinegar marinade is drained and mayonnaise is added to the meat. The shish kebab turns out unusually soft and juicy.

Marinade for pork skewers with lemon and mineral water

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

Products:

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

Cut the pork neck into large pieces, about 2-3 cm wide and long.

3. Cut the onion into rings.

4. Cut the lemon into slices.

5. Put the meat, lemon, onion, seasonings into a saucepan and salt to taste.

6. Stir and pour half a liter of mineral water into it.

7. Let stand in the refrigerator for two to four hours.

8. Put on skewers or put on a wire rack.

9. Fry on the grill until cooked.

Barbecue on kefir. How to soak pork skewers on kefir to make it juicy?

Kefir barbecue is also a classic and popularly recognized option. Some say that it turns out the most tender. And it's not hard to do it. Just meat, onions, spices and pour yogurt. This marinade is enough for half an hour.

Products:

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

We cut the meat into small pieces.

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

3. Crush the onion with your hands, mash it so that it starts up the juice. Do not salt, just pepper. Pepper well the meat and onions separately. Add other spices to taste, for example, ground bay leaf, or leaves, as you like.

4. When the onion and meat with spices are mixed separately, we combine everything together and mix.

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

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

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

7. And that's it, we can fry. Delicious kebabs are ready.

How to marinate pork skewers in mineral water?

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

Products:

1.5 kg of meat (neck),
3 bulbs
Bay leaf,
pepper mix,
Salt,
Mineral water,
Seasoning for barbecue

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

Meat cut into pieces

2. Cut the onion into half rings. Salt the onion a little so that it starts up the juice.

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

4. Sprinkle with a mixture of peppers, seasoning.

5. Fill with mineral water.

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

7. Then string on skewers and fry until cooked on the grill.

Marinated in tomato juice. Recipe for barbecued pork in tomato juice

A very tasty marinade option is tomatoes or tomato juice. Kebabs are juicy, soft, delicious.

Products:

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

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

2. Pour everything with tomato juice so that it covers the meat completely. We mix the meat. Leave for 1-3 hours, or longer.

3. We string on skewers.

4. Now you can fry. The barbecue is very tasty.

Video barbecue recipe from Stalik Khankishiev

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

Stalik believes that the most important thing is not the marinade, but the right choice of meat and the right frying. One cannot but agree with this!

Products:

Meat - 1.5 kg,
Onions - three large onions,
Black pepper - 1 tsp,
Ground zira - 1 tsp,
Ground coriander - 2 tsp

We cut the onion in half rings. Sprinkle with salt and shake it with your hands so that the onion gives juice.
We cut the meat into small pieces. We add spices. For one and a half kg of meat, about 1 tsp. with a slide of black pepper, 1 tsp ground zira and 2 tsp. coriander.
Marinate the meat for about two hours. Then we string it on skewers, removing the onion from the meat (it will burn anyway).
During frying, Stalik recommends spreading grass - thyme (or rosemary) on skewers with meat, to give a very wonderful aroma to the barbecue. Fry until done.

So, I gave in this post a lot of different barbecue recipes. Experiment with them. What's your favorite proven recipe? Write in the comments!

Shish kebab is one of the favorite meat dishes that is always prepared at a picnic, and in order for the pieces of meat to turn out juicy and fragrant, it is important to choose a good marinade. Pork is quite fatty, and the kebab from it turns out to be tender and juicy, but this is only if the marinade is properly selected.

For those who want to know how to cook the most delicious pork kebab marinade so that the meat is soft, we have selected the simplest sauce options.

A few important rules for marinating meat

In order for the meat to turn out juicy and well soaked with spices, it is necessary to follow some marinating rules.

add salt the marinade should be at the very end, even better just salt the pork before frying. If you add salt to the sauce, it will draw out the liquid from the pieces of meat, which will make the kebab dry and not so tasty.
Don't add too much vinegar excess acid will cause the meat to become dry.
To get a soft and juicy kebab, you need to use three main ingredients, these include acid, vegetable oil and spices. The acid helps to break down the fibers, thereby making the pork softer, seasoning is essential for the aroma and flavor of the kebab. Vegetable oil is always used to preserve the juiciness of each piece.
The pickling process takes at least four o'clock, it is even better to leave the meat in the marinade for 12 hours.
To get a delicious sauce, you should add as much as possible to it. fresh onion. About half a kilogram of vegetables is taken per kilogram of meat.

To marinate kebab deliciously, you can use various recipes. Each recipe differs in the number of ingredients, as well as the seasonings and additives used. Below are the best options for sauces, with which you can get a delicious and satisfying kebab.

Marinade with kefir

Most often, housewives use a standard set of spices to marinate meat, these include ground black pepper and a little salt, in rare cases additional spices are added.

It is worth remembering that an excessive amount of spices can adversely affect the taste of the finished kebab, as it will make the taste of meat artificial. But it is not at all necessary to prepare a vinegar-based marinade, because the kebab will turn out delicious if you make the sauce on kefir.

Ingredients:

fresh cilantro - 1 bunch;
high-fat kefir - 1 l;
fresh onion - 3 pieces;
pork meat - 1.5 kg.

Cooking process:

First you need to prepare the onion, it is peeled and cut into rings or half rings of medium thickness.
Pork is also washed and cut into medium-sized pieces, if the portioned pieces are large, they will not fry well on coals. Smaller pieces burn faster.
The cilantro is washed in water and dried, then finely chopped.
For marinating, prepare a deep bowl or pan in which the meat is laid in a layer.
After that, onion is placed on the meat, on top is a layer of chopped fresh cilantro and a little pepper.
The last to pour kefir into a bowl, it is necessary to pour the pieces of meat so that they are completely covered with marinade.

The pan is covered with a lid and put in the refrigerator for several hours, it is best to leave the meat in kefir for one day.

Red wine marinade

This is the best marinade for barbecue, which makes it possible to make the meat very juicy and tasty. It is best to use red dry wine in this recipe, as it has a richer taste. But if red wine is not available, white drink can also be used.

Ingredients:

pork neck - 1.2 kg;
red dry wine - 310 ml;
ground black pepper - 1 spoon;
onion - 6 pieces;
salt - 1 spoon;
bay leaf - 2 pieces;
ground red pepper - 0.5 teaspoon;
rosemary - 2 sprigs.

Cooking process:

The pork neck is cut into medium-sized pieces of the same size, and then placed in an enamel pan or bowl. Salt and all the necessary spices are added to the meat.
The onion is peeled and cut into half rings of medium thickness, the onion is lightly crushed with hands so that it releases more juice. The prepared vegetable is sent to the meat preparation. Two sprigs of rosemary are also placed there, after cutting the spice.
In this form, the pork is left for fifteen minutes, and after that the meat is poured with wine, and the bay leaf is laid.
If the meat will be cooked the next day, then it should be removed in the refrigerator compartment. And in order to marinate the product faster, the pork is left for a couple of hours at room temperature.

mayonnaise marinade

There are many recipes where you need to add a small amount of lemon juice or acetic acid to the mayonnaise sauce, but many housewives notice that such an additive makes the meat dry and not so tasty. That is why no additional acid will be used in this recipe.

Ingredients:

fresh pork neck - 1.4 kg;
homemade mayonnaise - 245 grams;
ground black pepper - 5 grams;
onion - 5 pieces;
ground paprika - 5 grams;
salt - to taste;
seasoning for barbecue - 5 grams;
ground coriander - 5 grams.

Cooking method:

The whole onion is peeled, and then cut into large pieces, after which it is removed into the blender bowl and crushed to a gruel state. Since onion half rings will burn on the coals, it is better to chop the vegetable in this way. In the form of a puree, the onion will give all the juices and flavor to the meat.
Now pork meat is taken, which should be washed and cut into pieces of the desired size. Pork is placed in a bowl, and then poured with mayonnaise, and gruel from onions is also sent there. You can add the necessary spices and salt, then mix everything.
If you really want to fry meat with onions, you can cut a couple of vegetable heads into half rings or rings, and then send them to the meat preparation. Pork is sent to the refrigerator chamber and marinated for at least seven hours.

Soy-honey marinade

It is worth noting that this meat sauce is the most delicious and aromatic of all that are presented in oriental cuisine. Soy-honey marinade is great for both pork neck skewers and ribs. Thanks to this sauce, the meat on the coals is well fried and covered with a delicious crust, while it retains its juiciness and softness.

Ingredients:

pork pulp - 1.6 kg;
purchased mustard - 2 tablespoons;
young garlic - 4 cloves;
soy sauce - 5 tablespoons;
natural honey - 3 tablespoons;
coriander - 5 grams;
ground black pepper - 5 grams.

Cooking process:

Soy sauce and honey are taken, and the products are mixed in a separate bowl, everything is mixed until smooth.
You should also peel the garlic and chop it very finely, you can use a press. Chopped garlic is added to the soy-honey mixture.
The necessary spices are poured into the marinade, there is no need to add salt, since soy sauce is quite salty. If there is not enough salt in the soy sauce, you can slightly salt the pieces of meat, but only immediately before grilling.
Meanwhile, the meat is prepared, washed and dried, and then cut into medium-sized portions.

The prepared meat is poured with marinade, and oppression is placed on top of it. The pickling process should take place in a cool place, so the bowl of meat is put in the refrigerator for one day.

Marinade on mineral water

Ingredients:

boneless pork - 1.2 kg;
spices for barbecue - 1 pack;
mineral water with gas - 1 liter;
onion - 3 heads.

Cooking process:

The meat is washed well, and then dried and cut into small portions.
The onion should be cut into half rings or rings of medium thickness, and then slightly mashed with your hands so that the juice stands out from the vegetable.
Onions are transferred to a saucepan, meat for barbecue is sent there, spices and salt are added to the workpiece. Mix everything thoroughly, lightly squeezing the pieces of meat so that they are better saturated.
Mineral water is poured into a container with pork and the meat is left in this form for one hour.

Although it may seem to many that one hour will not be enough to marinate pork, this is not the case, since this recipe is very fast. One hour will be enough for the pieces of pork to become softer and well saturated with onion juice and spices. In just one hour, you can start grilling barbecue on coals.

Lemon based marinade

This sauce makes it possible to quickly get tasty and soft meat, but it is worth considering that the composition should include a lot of onions. Lemon juice is an alternative to acetic acid.

Ingredients:

boneless pork meat - 1.2 kg;
onion - 510 grams;
large lemon - 2 pieces;
salt - to taste;
ground red and black pepper - 5 grams each;
curry and coriander peas - 3 grams each;
turmeric - 1 tsp

Cooking process:

The meat is washed and dried thoroughly, after which it is cut into small pieces. Harvested pork is immediately mixed with seasonings and spices. It is best to mix the meat with your hands.
After that, the zest is removed from the lemon with a grater and added to the meat preparation. Pork is stirred again so that the zest is well dispersed.
Now the husks are removed from the onion and the vegetable is cut into rings of medium thickness, the onion rings are added to the marinade, and everything is lightly crushed with your hands so that the onion releases the juice. If homemade do not like onions, you can make a puree out of it and shift it to the meat.
In this form, the meat is left for one hour, then the juice of two lemons is added to the marinade, and the pork is allowed to soak for five hours.

mustard marinade

Another great marinade option that can be used on pork necks. Ready-made meat on the coals is very tender and quite juicy. At the same time, mustard gives pork a unique taste and aroma.

Ingredients:

pork neck - 2.3 kg;
white onion - 360 grams;
a mixture of spices for barbecue - 1.5 tablespoons;
coarse salt - 1.5 tablespoons;
bay leaf - 2 pieces;
garlic spicy - 4 cloves;
peppercorns - 5 pieces;
high-fat sour cream - 460 grams;
mustard ready - 3 tablespoons.

Cooking process:

First, the meat is prepared, it is cut into pieces of the same size, and then transferred to the bowl.
Meanwhile, the onion is peeled and cut into rings or half rings, the vegetable should be slightly mashed with your hands so that it releases the juice.
Onion is transferred to a container with meat, three tablespoons of mustard and fatty sour cream are added there.
All the necessary spices are added, as well as bay leaves and peppercorns, everything is thoroughly mixed.

In this form, the meat is sent to the refrigerator chamber and left for seven hours, the future kebab should be stirred every hour.

Marinade with tomatoes

Ingredients:

boneless pork - 1.4 kg;
ripe tomatoes - 410 grams;
white onion - 4 pieces;
coarse salt - to taste;
ground black pepper - 2 tsp.

Cooking process:

First you need to prepare the tomatoes, they are washed, and then a cut is made crosswise on the skin, and the vegetables are dipped in boiling water for a few seconds. Next, the skin is removed, and the tomatoes are mashed with a grater or blender.
Onions are peeled and chopped with a knife, it is best to cut into half rings of medium thickness.
The pork is washed and cut into pieces, then the necessary spices and salt are added to the meat.
Pour the tomato and onion mixture into the bowl with the meat preparation, and mix everything well.
Leave everything to marinate for two hours.

There are several dozen more marinades for pork, but it is the recipes described above that help preserve the juiciness and softness of the finished meat.

Greetings, our dear readers. Spring is in the yard, the first warm days, it's time to fry pork skewers. As they say: open the barbecue season. Shish kebab is an amazing dish, with very tasty meat. Bonfire, smoke give a piquant taste to the meat. Yes, this can not be cooked in the oven.

Today we will talk about the classics, almost. Traditionally, barbecue is made from pork. The meat is not expensive, while juicy and soft. You can always please family and friends with this dish.

There are a few simple tricks that everyone should know about. Then the barbecue will be amazing. Let's talk a little about this today.

Also in the last article we already talked about juicy recipes, you can read, there is one awesome recipe that makes even the driest meat juicy and tasty:

Well, now let's get started and consider the recipe, according to which we have been preparing delicious pork skewers for a very long time and often.

Subtleties of preparation and preparation.

Meat for barbecue.

When it comes to pork, it is best to use the neck or neck. We usually take the collar. Always choose fresh, chilled meat. If necessary, films and excess pieces of fat can be removed. But do not remove a lot of fat, it gives juiciness to the meat.

How to cut meat for barbecue.

Pork is best cut into equal square pieces 3-5 cm wide. If you cut the meat too finely, it will be dry. If the meat is too large pieces, then in the middle it will remain raw.

Cooking coals for barbecue.

Kebabs on the firewood of fruit trees are especially fragrant. But you can cook excellent barbecue on ordinary coals. Moreover, if you do not buy coals, then you can make a fire on birch wood. They give more heat and do not smoke much.

If you have a brazier, then everything is extremely simple. If there is no barbecue, then you need to show ingenuity and a little work to organize a place for cooking barbecue. You can make a fire right on the ground.

If you want to cook several servings of barbecue, then you need to prepare a place that will keep heat from heat longer. You can build something similar to a brazier from bricks or improvised materials. You can dig a rectangular small hole and make a fire in it. It is important to take into account that in order for the firewood to burn out, oxygen must flow to the bottom of the pit. To do this, either we make access for oxygen from the side, or we stack firewood with a house (tent).

How to barbecue.

Don't turn the meat too often as this can dry it out. Only at first turn the meat quickly. You will get a small crust, and then fry as usual.
Periodically sprinkle the meat with the remains of the marinade, wine diluted with water, beer ... so the meat does not overcook and retain its juiciness.
Do not let the flame appear, otherwise the meat will burn.
If there is not enough heat, turn the coals or inflate them slightly (avoid flames). This procedure is best done after removing the skewer from the fire.
The readiness of meat can be checked in several ways: cut the largest piece of meat, the juice should be transparent; we pierce the meat with a knife, if the meat is soft, then it is ready (again, pay attention to the color of the juice).
The temperature from the heat can be checked by holding your hand over the coals in the place where you plan to roast the meat.

A few words about the barbecue marinade.

Today we marinate shish kebab in onions. Onions have the ability to perfectly tenderize meat. In addition to the described technology, you can use several of its variations:

Marinate meat in onion juice. This pickling method gives an excellent result, but it is not always possible to get onion juice.
We grind the onion with a meat grinder, blender or grater and marinate the meat in this gruel. The meat marinates beautifully. But onions have the ability to caramelize, and if you leave pieces of meat in onion "breading", it will burn very quickly. The solution was suggested by one friend - before cooking, rinse the meat in dry wine.
If you need a very quick result, then you can use the recipe described below, but in addition to onions and spices, add highly carbonated mineral water to the meat.

Classic: pork skewers.

This recipe is quite common, but we get it best of all, so we will describe it first. Quite simple, it takes time to marinate, it is better to start in the evening in order to cook kebabs the next day.

Ingredients:

Pork neck - 1.5 kg;
Onion - 500 g.

For marinade:

Onion - 1 kg;
Salt - 2 tsp;
Black ground pepper - 0.5 tsp

For pork skewers, it is best to choose a neck or neck. We cut the meat into equal pieces with a side width of 3-5 cm. If desired, you can make small cuts or punctures along the fibers, but this is not a mandatory procedure.

Peel the onion and cut into large rings or half rings.

Part of the onion can be left for stringing on skewers.

We put the meat, onions and spices in a suitable container. If desired, you can add any spices and seasonings to your taste.

Mix well with meat and onions. You need to knead the meat with onions until the onion becomes soft and acquires a dark shade. The juicier the onion, the better.

The mixing process may take 10 to 20 minutes.

We tamp the meat with onions in a suitable container and leave to marinate, ideally all night.

If you need to speed up the marinating process, then you can pour the meat with highly carbonated mineral water, then the meat will be ready in 1-2 hours.

Step 6

The meat can be strung along the fibers on skewers in its pure form, or you can alternate it with onions, tomatoes, bell peppers, eggplants, zucchini, potatoes, or other vegetables to your taste.

We fry the meat with onions, and we use fresh onions, not from the marinade.

The onion from the marinade has already given all its juice to the meat, and it doesn’t look very marketable, so we cut the fresh onion into rings.

Alternately string pieces of meat and onion rings onto skewers.

We string larger pieces of meat on the center of the skewer, smaller ones along the edges.

It is necessary to prepare all the skewers before sending them to the fire.

We check the temperature over the fire with our hand and put the skewers over the coals.

Important! The fire must burn well so that there are no flames, otherwise the barbecue will burn.

Turn the skewers as you cook the meat.

This should not be done too often, otherwise the meat will turn out dry. During the cooking process, the meat should be sprinkled periodically with the remains of the marinade, diluted with water, wine or beer.

We monitor the temperature over the coals. If necessary, you can lower or raise the skewers / barbecue. If it is not possible to adjust the height of the skewers, then the coals can, depending on the need, either be lightly sprinkled with water, or mixed and inflated.

The readiness of kebabs can be checked in several ways:

- You can cut the largest piece and check the color of the juice, it should be transparent.

- You can pierce the meat with a knife, if it is soft and the juice is clear, then the barbecue is ready.

Serve the shish kebab hot, after removing it from the skewers. Meat is best served with bread, sauces and lots of greens, bon appetit!

Pork skewers according to a very quick recipe (video).

Here is a good video on how to make barbecue quickly, and it will turn out very tasty. Plus there are some secrets on how to make a really tasty barbecue. We look:

Vinegar marinade for pork barbecue with mustard.

Very fragrant and spicy dish on the coals. For such a barbecue, choose a pork neck for marinating. The marinade includes fresh vegetables, some mustard and vinegar. The taste will be amazing.

We will need:

Pork neck - 1.5 kg;
Onion - 2 pcs;
Garlic - 5 cloves;
Tomatoes - 2 pcs;
Red sweet pepper - 2 pcs;
Vinegar 9% - 4 tbsp. spoons;
Mustard - 2 tbsp. spoons;
Vegetable oil - 50 ml;
Salt - to taste;
Seasoning - to taste.

Prepare the meat, rinse, dry. Cut into portions, removing excess fat and veins. Transfer to a deep bowl.

Do not cut off all the fat, it will only add juiciness.

Peel the onion and garlic. Cut the onion into half rings, chop the garlic finely, send to the bowl.

Cut the tomatoes into quarters, remove the core with seeds from the sweet pepper, cut into rings. Add to pork, mix everything with your hands.

Then add spices, I use natural kebab mix, grill seasoning. Mix well.

Pour in vegetable oil, vinegar. Add mustard, then mix thoroughly to coat each piece with marinade.

Cover the bowl with meat and put it in the refrigerator to marinate for 4-6 hours, it is even better to leave it overnight.

Before frying, string the pieces on skewers, fry on coals until tender. Have a delicious picnic, bon appetit!

Pork skewers in beer marinade.

Pork shish kebabs, or rather its brisket - for lovers of fatty shish kebab with a lot of fried lard. Fatty meat does not require a special tenderizing marinade, so the beer in this recipe has the role of flavoring. Lard marinated in beer turns out to be very fragrant, with the taste of hops.

Everything is prepared quite quickly, spend about 3 hours.

Ingredients:

Pork belly - 600 g;
Onion - 2 pcs;
Light beer - 0.5 cups;
Salt to taste;
Pepper to taste;
Spices to taste.

Cut the meat into pieces, onion - in thick circles. Combine everything in a container, salt and pepper to taste, stir, rubbing the spices into the meat.

Pour cold beer and leave for 1 hour.

Thread meat with onion onto skewers.

Grill pork belly skewers over moderately hot coals until crispy.

Fatty barbecue should always be served hot, in the cold it loses its taste, and not everyone likes frozen fat. Therefore, if such a pork belly kebab has cooled down, it can easily be heated in a microwave oven. Pork skewers are best served with vegetables, citrus slices and herbs.

Awesome marinade for pork kebab sleep matsoni (kefir) (video).

We made pork kebabs according to this recipe as shown in the video. For those who cannot get yogurt, like us, we tried it for the first time on kefir. It is also very tasty, so we advise everyone to try it.

Marinade with nutmeg and lemon juice.

You will get unusually tender, spicy pork skewers if you marinate the meat in nutmeg and lemon juice beforehand. An excellent snack in nature will bring a lot of pleasant impressions.

We will need:

Pork - 1 kg;
Red onion - 8 pcs;
Nutmeg - 4 tbsp. spoons;
Juice of one lemon;
Salt - to taste;
Ground black pepper - to taste;
Seasoning for pork - 1 tbsp. a spoon.

Cut the onion into rings, put some in a deep bowl. Lay the sliced pork on top. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.

Then, in a separate bowl, mix the second part of the red onion with the juice of one lemon, while crushing the onion until the juice forms. Transfer the marinade to a bowl and mix thoroughly. Cover the dishes, remove to marinate in a cold place for 6 hours or more.

Fry the meat on skewers on the grill until a beautiful crust forms. Good mood to you, bon appetit!

That's all we have, write your opinion in the comments. Also join us at Odnoklassniki and support us on our channel Yandex.Zen. All for now, opka and see you in new releases.

Pork skewers: the best recipes with juicy and tender meat. updated: April 25, 2018 by: Subbotin Pavel

What do you imagine when you hear the word "barbecue"? Reddish roasted meat, strung on skewers and still sizzling with transparent fat over slightly reddening coals, light smoke and unique aroma. The sun, green grass, a table filled with salads and herbs right in the fresh air. Already the appetite has been worked up and I want to go to the country. But wait, because first of all you need to prepare all this splendor. Therefore, any picnic begins with the question of how to quickly and tasty marinate barbecue.

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

Recall the basic principles of cooking barbecue

Choose soft pieces of pork carcass, the neck is best for barbecue (the softest meat with thin layers of fat), ham (meat of medium softness, almost no fat), carbonade (lean meat, requires a tender marinade that traps juice inside), tenderloin (required clean pieces without veins and preferably with fat).
It is necessary to marinate the barbecue in advance: the minimum time is 1 hour, the maximum is 12 hours (overnight).
Cut the meat into pieces of the same size, this will ensure that all the meat is marinated and fried at the same time.
Don't use too much acid in the marinade, the amount of acid should be inversely proportional to the amount of marinating time or the meat may become tough.
Add vegetable oil to the marinade, it will help the meat soak in 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 immediately on skewers, so more natural meat juice will remain in the meat.
Grill the kebab at the beginning at a high temperature to seal the meat with a crust, then lower it for even roasting.
The kebab is ready when clear juice (not pink) stands out from the meat when cut, if the juice does not stand out at all, then the meat is already overdried, 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 the taste of each other, because it is not just that since time immemorial, onions have been used as one of the most important seasonings for meat. And fried, and stewed, and boiled meat, onions will give an even richer taste.

In addition, onions have the ability to soften meat, and unlike vinegar, it will not dry it out.

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

Cooking pork skewers in onion marinade:

Prepare the onion for the marinade, to do this, grate it or pass it through a meat grinder or blender until you get a gruel. This will release a large amount of onion juice. The gruel 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, since later it will be difficult to separate it from the meat, and when frying, they can burn.

Cut the prepared meat into pieces of the same size. Place in an enamel, stainless steel, or glass marinating dish. Sprinkle with pepper and chopped bay leaves. Optionally, you can add dry mustard or your favorite barbecue spices. Pour in vegetable oil and mix well, squeezing the meat well. Thus, the muscle fibers will absorb more marinade.

After all the spices have been mixed, pour the onion juice over the meat and cover with a lid. Put to 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 a walk in the fresh air is planned for the next day, then the dishes with meat must be put in the refrigerator.

Such a shish kebab is perfectly browned on coals thanks to vegetable oil. You can serve it with any set of vegetables and salads.

How to marinate barbecue in mineral water

Perhaps not everyone has heard of such a simple way to marinate barbecue in mineral water, but yes, it really allows you to make the meat soft, without adding any particular taste to it.

Here you can show the whole flight of fantasy with spices and special additives, mineral water will act as a conductor and softener.

What is required for 1 kg of meat:

1 liter of highly carbonated mineral water,
spices for barbecue - 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 barbecue. They can be the ones that you like in meat. It goes well with pork: coriander, thyme, zira, oregano, basil, paprika, ginger and a mixture of hops-suneli. You can also use ready-made sets of spices sold in the store. If you like spicy meat, increase the amount of spices to two tablespoons.

The listed juices will give a light taste to the kebab, so also choose the one that you like. 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 put fresh herbs in this marinade: parsley, cilantro, dill, tarragon, rosemary. But put it in large sprigs so that it is easy to remove it from the meat before frying.

Cooking pork skewers in mineral water:

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

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

Pour mineral water into meat with spices and onions and put lemon in it. Close the lid and leave to 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 skewers in kiwi marinade

You will be surprised what amazing properties this little hairy fruit has. And who would have guessed that a marinade for kiwi skewers could be the most powerful tool for quickly cooking fried meat on skewers. Due to the high content of vitamin C and special enzymes, kiwi is able to tenderize meat in less than an hour. At the same time, not drying it, but locking its own juice inside.

But with such a marinade, one must be very careful, if the meat is overexposed in it, then it will begin to fall apart and crumble, turning more likely into minced meat. But do not think that this makes kiwi a dangerous fruit for 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 skewers in kiwi:

Meat prepared and cut into identical cubes, sprinkle with spices and pour over with vegetable oil. Mix well.

Finely chop the onion and add it to the meat as well. Then peel the kiwi and rub it on a coarse grater. If the kiwi is very ripe. then you can just knead it with your fingers until you get small pieces, almost mashed. The most important thing is for the kiwi to release its juice.

Add kiwi to the meat and mix thoroughly, while mashing the meat so that it absorbs all the juices and spices. Marinate kebab in kiwi should be no more than 1 hour, you can slightly increase the time only if you have only very hard and dry pork meat, such as ham or chop, at your disposal.

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

Salt the kebab before stringing it on skewers and, without delay, start frying.

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

Watch a video recipe on how to marinate kebab in kiwi:

Mustard barbecue marinade

We are used to spreading this world-famous sauce on a ready-made piece of fragrant meat, everyone loves mustard for its special pungency 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.

The mustard itself is aromatic enough to give the meat its special flavor. It may seem to someone that it will add spiciness, but this is not so, under the influence of temperature, all spiciness disappears and only the amazing, spicy and slightly sweet taste of mustard itself remains. But the meat at the same time becomes the softest.

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

For 1 kg of meat you will need:

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

Cooking pork skewers in mustard:

If desired, other ingredients can be added to such a marinade, for example, a couple of tablespoons of soy sauce or wine, even honey can complement the bouquet. But today we will consider the mustard-only option to create a starting point for future culinary creativity. This will be our benchmark.

Start by preparing the meat. After you cut it, mix it with spices. You can take the spices that you like yourself or mix in equal proportions a combination of those proposed above. Ready-made sets of spices are also suitable, but read the composition, do not use spices that have added monosodium glutamate. This is a flavor enhancer, which, unfortunately, will only spoil us with a great fragrant kebab in mustard.

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

By the way, if possible, try to use not sunflower oil, but olive oil, this will change the taste of your kebab, adding subtle olive notes.

At the very end, add mustard and mix well. One hour is enough to marinate shish kebab in mustard. Immediately after that, you can go to the fresh air to the grill and start frying it. The most surprising thing is that the softening of the meat will continue during the frying process under the influence of high temperature.

This barbecue is good to serve with fresh herbs, salads and baked potatoes.

Whichever of the considered recipes you would not choose, they are united by one thing - a short cooking time and excellent taste and juiciness of the meat as a result. We have specially selected recipes that will help you marinate the barbecue quickly and tasty, even if guests are already on the threshold of the cottage or just good weather suddenly pulled you out on a picnic. Believe me, no one will be disappointed with your barbecue!

Bon appetit and have fun!

If with family or friends there is an opportunity to get out into the countryside, barbecue often immediately appears in the plans. This is a great tasty option for outdoor dining, although you can also make it in a city apartment. How to cook such a dish in different conditions correctly, using pork traditional for it?

How to marinate pork skewers

3 factors are responsible for the quality of the finished dish: the correctly selected part of the carcass, the pickling process and well-conducted heat treatment. Regarding the second point, professionals are constantly arguing. How to marinate pork for barbecue so that it does not soften, but also does not dry out when frying / baking? A few tips:

Oil is rarely included in the marinade, only if a very dry piece is selected.
Vinegar can always be replaced with lemon juice - the pickling time does not change.
Try to rub the dry ingredients into the chopped pork pieces with your hands.
It is recommended to rub the onion, not cut it - so it will give more juice.

Which meat is best

Softness, juiciness, tenderness - all these qualities are inherent in pork even after heat treatment, which makes it so popular. However, the wrong choice of part of the carcass can adversely affect the result. According to professionals, the best meat for pork barbecue is in the back of the neck, the so-called. neck. The fat layers here are arranged so that you do not get too dry or, on the contrary, a greasy piece. An alternative to the neck can be a loin, tenderloin or rib part, but removed from the bones.

Keep in mind that:

Pork must be chilled or frozen once. This is easy to determine - press your finger on the selected piece and see if its appearance returns to its original position. If the hole persists for a long time, refuse to buy. Coloring at this point should not change.
The lighter the meat, the better - a very dark, almost purple color is not suitable. Perfect light pink.
The smell should be pleasant, without sour or chemical notes.
A good piece is moist, but not sticky, does not ooze water.

How long is barbecue marinated

Professionals believe that soaking such meat should be long, so some recipes may set a period of 12 hours. How much to marinate pork depends on the set of components that affect it, so the time ranges from 3 to 10 hours. A couple of nuances:

It is not worth keeping the pork pieces under the marinade for less than 2 hours - they will not have time to soak properly.
Refrigeration time always increases, so for a quick marinade, leave a container of meat on the table.

Pork barbecue recipe

Under mayonnaise or ginger marinade? With a whole assortment of spices or just salt and pepper? In a skillet or oven? No chef will tell you what the best pork kebab recipe looks like, because it depends on the tastes of the person to whom it is served. Explore the options below, learn the secrets of the pros, and draw your own conclusions about this delicious and easy dish.

In the oven

Time: 2 hours 45 minutes.
Servings: 5 persons.
Calorie content of the dish: 3 722 kcal.
Destination: for lunch.
Kitchen: home.

This barbecue on skewers in the pork oven is interesting not by the heat treatment method, but by the composition of the marinade. Green sour kiwis work wonders because they soften any meat in a very short time. For this reason, professionals advise to carefully monitor the time and avoid prolonged pickling - 1.5-2 hours are considered the maximum possible period.

Ingredients:

pork loin - 1 kg;
lemon;
kiwi - 2 pcs.;
fresh thyme - 3 pcs.;
salt, pepper mixture.

Cooking method:

Sliced largely (about 4 * 4 cm) pork pieces salt, sprinkle with pepper.
Mix with grated kiwi, juice of half a lemon. Cut the remaining half into slices and send there too. Add thyme.
Marinate for 1.5-2 hours. At the same time, soak wooden skewers under clean water.
Put pieces of the future barbecue on them, bake at 200 degrees, spreading it on a wire rack. Cooking time - 45 minutes.

in a frying pan

Time: 4 hours.
Number of servings: 6 persons.
Calorie content of the dish: 4426 kcal.
Destination: for lunch.
Kitchen: home.

If there is no access to a barbecue, air grill and other devices / structures for working with meat in the fresh air, it is worth figuring out how to cook barbecue in a pan. It will turn out the same ruddy, with a crispy crust, only a little more oily due to the addition of oil. This parameter can be adjusted if you take a non-stick grill pan. With dry meat (chicken), it is better not to do such a move.

Ingredients:

pork - 1.2 kg;
ginger root - 2 cm;
soy sauce - 5 tbsp. l.;
honey - 2 tbsp. l.;
garlic cloves - 3 pcs.;
lime - 1/2 pc.;
salt;
frying oil.

Cooking method:

Make a marinade of grated ginger root, warmed honey, soy sauce, squeezed lime, salt, grated garlic.
Mix coarsely chopped pieces of pork with this mass, leave for 3-3.5 hours.
String on wooden skewers soaked in cold water, focusing on the diameter of the pan.
Fry the kebab in hot oil for 5-6 minutes on each side.

Classic recipe

Time: 4 hours 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 5 328 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: easy.

The classic recipe for pork skewers with mayonnaise is worth mastering for every housewife. Meat with this method of marinating is incredibly tender, does not dry out even when frying. Any mayonnaise can be used, but professionals assure that the ideal result is obtained only with a homemade product. Substitution for low-fat sour cream is allowed.

Ingredients:

pork neck - 1.2 kg;
mayonnaise - 1.5 cups;
onions - 4 pcs.;
salt, black ground pepper.

Cooking method:

Rinse meat, pat dry with paper towels. Cut into large equal cubes.
Chop the onion into rings, mix with the meat, trying to rub them together so that the onion juice comes out.
Pour mayonnaise, add salt and ground pepper. Wait 4 hours
Put the pieces on skewers, cook over smoldering coals for half an hour. Do not forget not only to rotate the kebab, but also periodically pour water or marinade residues.

In air grill

Time: 10 hours 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 3 630 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: easy.

Making pork barbecue in an air grill is no more difficult than on a grill - this is an excellent substitute for an open fire. The only thing you need to choose correctly is sawdust: avoid deciduous trees, because. they give the meat bitterness due to the resins that are released. The marinade recipe and the meat preparation technique do not depend on the heat treatment method, so you can change the set of complementary products.

Ingredients:

pork - 1 kg;
lemons - 2 pcs.;
onions - 2 pcs.;
bay leaf - 3 pcs.;
pepper, salt.

Cooking method:

Mix meat pieces with seasonings and chopped onions.
Add lemon slices. Marinate for 10 hours, be sure to put oppression on top.
Thread the pork pieces onto skewers keeping a small distance.
Fill the bottom of the air fryer with cherry sawdust, put the kebab on the middle grate. Cook 40 minutes.

With vinegar

Time: 2 hours 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 3448 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: easy.

The recipe for pork skewers with vinegar is convenient for most housewives with the availability of all products and a short marinating time. The finished meat has a pleasant sourness, and at the same time it is very soft, juicy, fried. Professionals advise salting pork after pickling, and serving a hot dish with lemon and fresh lettuce. Seasonings choose carefully, do not abuse them.

Ingredients:

pork meat - 1.3 kg;
vinegar 9% - 1/3 cup;
onions - 3 pcs.;
salt;
sugar - 1 tbsp. l.

Cooking method:

Cut the washed pork, carefully mix with grated onions with your hands.
Dilute vinegar in half with boiled water, add sugar. Marinate the meat with this liquid.
After 2 hours, put pieces of barbecue on skewers, fry on an open fire (the coals only smolder) for 25-30 minutes.

On kefir

Time: 5 hours 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 3 970 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: easy.

This recipe is equally great for turkey, veal, lamb and other types of meat. A very simple marinade, a simple algorithm of work - even an inexperienced hostess can make an ideal dish for a family dinner or picnic. Serve homemade pork skewers on kefir, preferably with onions - this will give it the taste of meat made on an open fire.

Ingredients:

pork - 1 kg;
kefir - 1 l;
white onion - 2 pcs.;
ground pepper;
salt.

Cooking method:

Salt the chopped meat. Grate with pepper.
Mix with grated onion, pour kefir. Marinate 5 hours.
Grill on the grill for half an hour.

In the oven on a baking sheet

Time: 5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 3,956 kcal.
Destination: for lunch.
Cuisine: Georgian.
Difficulty of preparation: medium.

Cooking pork skewers using an oven and a simple baking sleeve is a process that every housewife should master. The meat is juicy, tender, without extra calories and fats. If you use a bird, the dish will be absolutely dietary. Serve with a salad rather than a carbohydrate side dish, and always with pickled purple onion rings.

Ingredients:

pork neck - 1 kg;
tomato paste - a glass;
onions - 6 pcs.;
sugar - 1 tsp;
suneli hops - 1 tsp;
salt.

Cooking method:

Break off the pork neck, cut into pieces. Salt, mix with grated onion (1 pc.).
After 2-2.5 hours, add tomato paste, suneli hops. Stir, leave for another 1.5 hours.
Fill the sleeve with marinated meat, bake at 200 degrees for an hour.
Prepare the onion for serving the barbecue by sprinkling the rings with sugar and boiling water. You can take them out after half an hour.

Caucasian style

Time: 5 hours 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 4,791 kcal.
Destination: for lunch.
Cuisine: Caucasian.
Difficulty of preparation: medium.

Caucasian-style pork shish kebab is a delicious and incredibly satisfying dish, like everything that is characteristic of the cuisine of this people. You don’t even have to think about how to marinate pork: pour in liquids, wait a couple of hours and continue working. Lamb is also good for this recipe - it is also nutritious and blends perfectly with the rest of the ingredients.

Ingredients:

pork neck - 1.3 kg;
white onion - 600 g;
grape vinegar - 70 ml;
water - 3 glasses;
fresh cilantro;
parsley;
salt pepper;
pomegranate seeds.

Cooking method:

Cut pork into pieces, mix with onion rings.
Salt, add pepper, herbs. After 20 minutes, pour in water with grape vinegar. Marinate 5 hours.
Cook on the grill for 17 minutes, not forgetting to turn the skewers with barbecue. Serve sprinkled with pomegranate seeds.

On mineral water

Time: 1 hour 20 minutes.
Servings: 5 persons.
Calorie content of the dish: 3 894 kcal.
Destination: for lunch.
Cuisine: Uzbek.
Difficulty of preparation: medium.

Barbecue on a mineral water is the famous recipe of Stalik Khankishiyev. The meat is marinated very simply, but extremely effective. The only thing that often raises a question among housewives is how to prepare onion juice. To do this, the onion needs to be grated and squeezed through cheesecloth. The rest of the steps are not difficult. Spices are rubbed clearly before pickling, mineral water should not be opened in advance either. You can cook in a cauldron or on an open fire.

Ingredients:

pork - 1 kg;
salt - 1/2 tbsp. l.;
mineral water - 1 l;
onion - 1 kg;
coriander, zira, black pepper - 1 tsp each.

Cooking method:

Cut pork into large squares.
Grind the spices with a pestle, sprinkle them with meat.
Add mineral water, onion juice. Salt.
After 45 minutes, spread the pieces of the future kebab over a hot cauldron, cook for half an hour.

In a slow cooker

Time: 5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 4,767 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: medium.

If you value your time and effort, you should figure out how to make pork skewers in a slow cooker - the dish will turn out no worse than on the grill. The model of kitchen appliances does not play a role - only the frying function is required. An important advantage of this method of cooking delicious barbecue at home is the absence of excess fat: pork is soaked in its own juice.

Ingredients:

pork tenderloin - 1.2 kg;
salt - 1 tbsp. l.;
a head of garlic;
sour cream - 210 g;
onion for serving.

Cooking method:

Marinate the pieces of pork meat for 4 hours under sour cream with grated garlic. Salt after.
On the “frying” barbecue, you need to cook 50 minutes.
Switch to the "porridge" mode, wait another 10 minutes. Serve skewers on an onion bed.

Pork kebab marinade recipes

According to the classical technology, the meat is poured with kefir and necessarily mixed with grated or chopped onions. However, marinating pork skewers at home can be done under a variety of compositions. A few highlights for your table:

The fastest marinade for pork skewers is obtained from mineral water. It breaks down fibers very quickly. You can not mix it with anything - pour it and wait 1.5-2 hours.
The classic onion-kefir version is recommended to be made with the following proportion: 1 liter of kefir and 4 onions for 2 kg of meat. The holding time is 4 hours.
A spicy marinade is prepared from 1 kg of tomatoes, chopped with a blender, a chili pepper, a couple of grams of coriander seeds and a glass of vegetable oil. You need to marinate for 4-5 hours.
A piquant marinade will be obtained from 6 onions, bay leaves (5-6 pcs.), A glass of apple cider vinegar and 400 g of tomato paste, diluted in half with water.
An oriental mixture of 300 ml of pomegranate juice, a couple of cloves of garlic, a pinch of herbs will appeal to connoisseurs of unusual tastes. Marinate for about 6 hours. If you add lime / lemon juice, you can reduce this time.

Find out even more recipes to make the meat tasty and juicy.