Pork kebab: the most delicious marinade, how to marinate meat for kebab so that it is soft and juicy. Pork kebabs: the best recipes with juicy and tender meat

Today in our material there are express methods for marinating pork for barbecue. Taking advantage simple recommendations, you can even provide an unplanned picnic with an incredibly tasty and soft meat delicacy.

The fastest and most delicious marinade for pork kebab - recipe

Ingredients:

onions – 250 g;
ground sweet red paprika – 25 g;
aromatic mixture - 25 g or to taste;
sparkling mineral water – 135 ml;
freshly ground black pepper – 2 pinches;
coarse salt– 25 g.

Preparation

Cooled pork neck wash thoroughly and cut across the grain into slices approximately 4-5 centimeters in size. Place the meat in a wide enamel bowl, add the meat, cut into rings and mashed until the juices separate. onion. Season the contents of the dish with salt, ground sweet red paprika and black pepper, add aromatic spices, specially selected for barbecue, pour mineral carbonated water over everything and mix thoroughly, rubbing the marinade components into the pork slices. We leave the vessel with the kebab at room conditions for about thirty minutes, covering it with film, after which we can start preparing everyone’s favorite delicacy over the fire.

Quick marinade for pork kebab with kiwi

Ingredients:

Calculation for 1.3 kg of pork:

onions – 480 g;
ripe large – 1 pc.;

Preparation

If there is a need to marinate pork for barbecue in a short time and make it soft, then better marinade You won’t find anything better than the one prepared with kiwi. The enzymes contained in the juice of this fruit incredibly help soften tough meat fibers and give ready-made dish original sourness. This marinade is especially good if you don’t have a pork neck and you are preparing kebab from another part of the carcass. But we draw your attention to strict adherence to the marinating time requirements. It is strictly not recommended to exceed it to avoid damage to the product.

Cut the pork into slices, season them with salt, freshly ground black pepper and barbecue spices, also add the onion, having previously cut it into thin rings, add chopped, pre-peeled kiwi fruit and mix. Marinate the meat in this marinade for thirty to forty minutes and immediately begin frying. This method of preparing meat for barbecue right away in nature is very convenient. While you are setting up and lighting the grill, the pork will be saturated with aromas and, thanks to the kiwi, will become soft and juicy.

Marinade for instant pork shashlik with wine

Ingredients:

Calculation for 1.3 kg of pork neck:

onions – 480 g;
red dry wine– 290 ml;
mixture of aromatic spices for barbecue - 25 g or to taste;
coarse salt - 25 g or to taste;
freshly ground black pepper - to taste.

Preparation

It will take a little longer to marinate pork with wine than with mineral water and kiwi, but this method will give the meat a peculiar slight sourness and enhance the taste ready-made kebab unique and refined.

Properly prepared pork neck is cut across the grain into medium-sized slices, which we season with coarse salt and freshly ground pepper and place in a bowl. Peel the onions, cut into large rings, knead them a little with your hands and add to the meat. Pour aromatic spices for the kebab there, also pour in red wine and mix the contents of the vessel with your hands to evenly distribute the marinade over the pork slices. We leave the meat to marinate at room conditions for three hours, after which we can start frying the kebab.

To make it work tasty dish on coals or in the oven, it’s worth choosing the right marinade for pork kebab. Exists great amount marinating options: armenian recipe, Georgian, Abkhazian, classical and many others. All of them involve the use of various spices, vegetables, aromatic herbs and seasonings.

How to marinate pork kebab

To make a charcoal dish more flavorful and soft, you need to properly marinate the pork for barbecue. By itself, this meat is considered soft, but the marinade enhances this property, making the pork fibers even more tender. In addition, the marinating process assumes that the meat will acquire new tastes, herbs and spices will enhance its aroma and make it appetizing.

There are a lot of options for how to marinate meat for pork kebab. You can start with the simplest and fastest thing - sprinkle meat pieces salt and ground black pepper, try adding other spices if desired. Common and classic version considered an onion-vinegar marinade based on tomato juice. Today fills with fruit juices– pomegranate, apple, kiwi.

The simplest option is to use lemon juice with onions and peppers. This sour marinade gives meat slight bitterness, but the saltiness of it is increased by pouring it with garlic and soy sauce. Sweet marinades are also popular - they are used for this tomato juice. Kefir and mineral water make meat more juicy due to carbon dioxide bubbles. The tomato marinade makes the pork slightly sweet, and the red wine makes it tart.

The correct marinating procedure is as follows: cooled meat is cut into in portioned pieces, mix all the spices, juices and seasonings, immerse the meat in this mixture or rub it on all sides, topping it with onions and vegetables. It is worth immersing the pork completely in the marinade so that it covers it evenly. After a certain time of infusion, the pieces are removed, strung on skewers and fried over coals. To maintain the juiciness of the pork, you should periodically baste the surface with the remaining sauce while frying.

How long to marinate

After selecting the products for pouring, the natural question will be how long to marinate the pork kebab? The duration of infusion depends on the decision of the cooks. The most fast processes last up to 3 hours, on average the pieces last 3-5 hours, and ideally – 1-2 days. The longer you keep the meat in the marinating mixture, the richer the flavor will be and the softer the consistency will become.

Pork skewers marinade recipe

Find suitable recipes Marinating pork shish kebab is easy, because there are so many of them that any cook can cope with this process. You can choose a cooking recipe based on the use of herbs, adjika, wine or even onions with beer. Separate options are offered step by step recipe or a recipe with a photo to clearly show chefs how to marinate meat preparations to get the most delicious dish.

With onion

Number of servings: 7 persons.
Calorie content of the dish: 20 kcal.
Purpose: for lunch.
Kitchen: author's.

The simplest option for preparing baked meat is pork kebab in onion marinade, which does not require much time. Due to the release of onion juice, the meat is not tanned, but is destroyed between the fibers, which makes it tender and soft. For 1 kg of meat you should take 1 kg of onion to get rich taste final snack. To make this you will need a blender or food processor.

Ingredients:

onions – 1 kg;
ground black pepper – 20 g;
Bay leaf- 3 pcs.;
salt - a pinch;
sugar – 5 g;
lemon juice– 40 ml;
coriander - a pinch.

Cooking method:

Peel the onion, cut into small cubes, grind the bay leaf or crumble it with your hands.
Mix all ingredients in a blender until smooth, marinate the meat overnight, and leave in the refrigerator.
Instead of lemon juice, it is permissible to take table vinegar 6 or 9%.

With vinegar

Number of servings: 12 persons.
Calorie content of the dish: 306 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: easy.

The following recipe will help you learn how to prepare a marinade from vinegar. It is different from usual options in that it involves the use of white wine vinegar rather than table essence. The combination of this soft component with spices and spicy vegetables makes the filling aromatic and spicy, which gives the necessary taste to pork. This original version Guests and friends will like it more than the classic one.

Ingredients:

garlic – 3 cloves;
onions – 2 pcs.;
wine white vinegar– 40 ml;
Sesame oil– 60 ml;
sugar – 10 g;
hot pepper – 3 pods;
cloves – 2 g;
rosemary - a pinch;
cinnamon – 10 g;
thyme - a pinch;
thyme - a pinch;
bay leaf – 2 pcs.

Cooking method:

Press the garlic through a press, finely chop the onion, hot pepper to cut in half.
Mix all ingredients, pour over meat overnight, and refrigerate.
In the morning, drain in a colander, drain, and season with fresh chopped dill if desired.

With mayonnaise

Cooking time: 10 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 200 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: easy.

The instructions below will teach you how to prepare marinade for pork shish kebab with mayonnaise. This is one of the simplest and most common recipes, for which it is better to use fatty mayonnaise sauce Provencal without additives, mixed with tomato ketchup. It would be good to choose the latter marked for barbecue, since it contains necessary spices, but the classic one will do.

Ingredients:

onions – 4 pcs.;
grill seasoning - packet;
liquid smoke– 10 ml;
mayonnaise – 40 ml;
ketchup – 40 ml;
table mustard – 10 ml;
garlic – 3 cloves.

Cooking method:

Cut the onion into rings and add the pieces of meat along with the seasoning.
Lubricate them with a mixture of mayonnaise, ketchup with mustard, and crushed garlic.
Leave for 2 hours in a cool place.

Quick marinade

Cooking time: 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 31 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: easy.

A step-by-step recipe for a quick marinade is simple even for novice cooks, because it involves using chopped ingredients and pouring them over prepared meat pieces. This base, as the Armenian recipe suggests, is onion, supplemented with chopped cilantro, lemon juice and aromatic seasonings. Unlike other marinades, this one turns out liquid, and how to make it correctly, you will learn further.

Ingredients:

onions – 5 pcs.;
water – half a glass;
parsley - a bunch;
cilantro - a bunch;
lemon – ½ piece;
coarse salt – 10 g;
ground coriander– 10 g;
nutmeg– 10 g;
red pepper – 10 g;
black pepper – 10 g.

Cooking method:

Peel the onions, chop into cubes, chop the greens, squeeze the juice from the lemon.
Mix all the ingredients and marinate the pork for 3 hours.

With lemon

Cooking time: 10 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 23 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: easy.

How to prepare a marinade for pork with lemon and onion will be indicated below. The original combination of lemon juice with onion rings will make the meat juicy and aromatic, and when you bite you will feel the delicate fibers. Adds piquancy to the filling fresh mint, which feels lightly refreshing and emphasizes the appetizing taste fried meat.

Ingredients:

onions – 2 pcs.;
lemon – 1 pc.;
garlic – 5 cloves;
fresh mint - 2 stalks.

Cooking method:

Cut the onions into rings, press the garlic through a press.
Scald the lemon with boiling water and cut in half. Leave one part for decoration, squeeze the juice out of the second. Tear the mint with your hands.
Rub the meat slices with juice, garlic, sprinkle with onion rings and mint leaves. Leave under the film and press for 4 hours, string the kebab mixed with onion rings, fry until done.
When serving, garnish with lemon slices.

Classic

Cooking time: 20 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 18 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: easy.

A classic pork marinade is easy to make because it uses a minimum of ingredients that every self-respecting housewife can find. A simple barbecue sauce will preserve the natural taste of meat, giving it a new, subtle note. exquisite taste and will highlight the natural aroma. This option will appeal to everyone who tries it, because it only enhances the natural taste of pork.

Ingredients:

vinegar 9% – 100 ml;
salt – 20 g;
ground black pepper - a pinch;
onions - half a kilo;
water - glass.

Cooking method:

Peel the onions, chop finely, add water.
Add the remaining ingredients and leave for 15 minutes.
Pour over the pork pieces for 3 hours, fry until done.

Pomegranate

Cooking time: 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 200 kcal.
Purpose: for lunch.
Cuisine: Georgian.
Difficulty of preparation: easy.

A traditional Georgian recipe suggests making a marinade for shish kebab with pomegranate juice, which will give the meat a new look. unique taste. A combination of sour and astringent tart juice from healthy fruit with a mixture of classic spices makes the kebab piquant, spicy and very aromatic. Similarly, you can prepare a marinade with lingonberry juice or any other sour berry.

Ingredients:

onions – 4 pcs.;
pomegranate juice– 650 ml;
vegetable oil – 40 ml;
hops-suneli – 20 g;
coriander seeds – 5 g;
black pepper – 5 g;
salt – 10 g.

Cooking method:

Cut the onions into rings and mix with the pork.
Sprinkle with spices and crushed coriander. After mixing, pour in the juice with vegetable oil and knead again.
Cover with a plate, put under pressure, keep for 2 days, stirring occasionally.

From mineral water

Cooking time: 10 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 181 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: easy.

Mineral water pork marinade, which according to the recipe is mixed with full-fat Provencal mayonnaise, has a pleasant sour-spicy taste. You can diversify it by including tomato slices and red slices bell pepper, which will highlight the taste of pork kebab and make it more appetizing. Nutritious dish will be appreciated by all guests.

Ingredients:

mayonnaise – 250 ml;
sour cream – 20 ml;
sparkling mineral water – 20 ml;
black pepper – 20 g;
salt – 20 g.

Cooking method:

Mix mayonnaise with sour cream, add spices and mineral water.
Place pieces of meat and hold while the coals cook. Add if desired when frying onion rings, slices of tomatoes and bell peppers.

With kefir

Cooking time: 10 minutes.
Number of servings: 15 persons.
Calorie content of the dish: 105 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: easy.

Another simple recipe for kebab marinade with kefir will help you make a delicious delicious dish, preserving the juiciness and softness of the meat. This option will do for most types of meat, not just pork. You can diversify it by adding dark beer to give it a light malty hue and a caramel color to the crust. Without it, you will get a light golden surface.

Ingredients:

kefir - half a liter;
garlic – 20 g;
salt – 25 g;
liquid honey – 15 ml;
lemon – 1 pc.

Cooking method:

Grind the peeled garlic in a blender, add salt, add lemon juice and honey.
Pour in kefir, stir, marinate the meat for 3-4 hours, fry until cooked.

From kiwi

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 228 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: easy.

The Armenian filling recipe has another variation - marinade for kiwi kebab, which gives the meat an exquisite sweet and sour taste. Due to the acid content in the fruit, the pork loosens, which makes its fibers softer and more tender. To ensure that the meat still retains its spicy spiciness, traditional ground black pepper is used, diluting it with allspice or white pepper if desired.

Ingredients:

kiwi – 1 kg;
onions – 3 pcs.;
vegetable oil – 20 ml;
salt – 20 g;
black pepper – 20 g.

Cooking method:

Peel the kiwi, chop with a blender, fork or grate.
Peel the onions, cut into rings, add salt.
Mix all ingredients and marinate meat for half an hour.

To ensure that the prepared marinade for pork kebab does not disappoint the cook, you should listen to the advice of professionals:

for juicy kebab, you don’t need to cut the meat too finely so that it doesn’t turn into puree during marinating;
When frying over coals, you need to make sure that the kebab does not dry out and sprinkle with the remaining sauce;
classical onion marinade easy to diversify by adding cilantro, marjoram, basil and sage;
delicious sauce considered a mixture of butter, red onion, basil, sage, white wine, olive oil and sugar;
pleasant spicy pouring can be prepared from onions, garlic, natural yogurt, ground ginger, coriander, cumin, cilantro and cardamom;
It is better to serve shish kebab with fresh tomatoes, Caucasian lavash and greens;
wine marinade can be made with white wine, champagne or plum;
besides kefir base, you can make a filling from tan, mayonnaise, fermented baked milk;
mayonnaise with onions counts universal sauce for any meat kebab.

Video

Cooking barbecue has long been a spring-summer tradition. Without it signature dish Not a single trip to nature, to the countryside, or out of town is complete. Juicy and delicious pieces meat cooked on fresh air, – what could be better on weekends or holidays?

One of the cooking secrets perfect kebab lies in the ability to properly marinate prepared meat. The marinating process, as a rule, is long, but what to do if you don’t have much time, and you are planning a spontaneous trip to barbecue? There is a solution: this article contains the best methods, tips and tricks for preparing a quick marinade for pork shish kebab.

Revealing the secrets of quick marinating pork

Many barbecue lovers are sure that pork must be marinated for as long as possible, and the speed of this process is not in the best possible way will affect the quality of the dish. This is wrong. Soaking meat for a long time (a day or even more) leads to the release of all the juices from the pork, which negatively affects its taste and juiciness.

Here are the main secrets with which you can marinate pork in a matter of hours:

Pork room temperature will marinate in literally one hour, completely absorbing flavorful sauce. Meat should not be frozen or refrigerated. It is necessary that it thaws completely, in this case the pork will be saturated with seasonings and spices faster. The marinating time for chilled meat doubles, and for frozen meat quadruples.
It is advisable to use “young” pork. This meat itself is softer and more tender, so it marinates much faster.
The pork meat should be cut across the grain. This way it will marinate faster and fry better, it will be soft and tasty. Particular attention should be paid to ensuring that each piece contains a layer of fat.
An acidic marinade has a much faster effect on pork meat. Therefore, as ingredients you should choose products containing acid: fermented milk, lemon juice, dry wine.

The secret to a perfect kebab is the right meat

The best ways to quickly marinate pork

So, top the best ways Quickly marinate the meat for a tasty and flavorful pork kebab.

Mineral water

One caveat: the mineral water must be highly carbonated. Otherwise, it can be water of absolutely any brand and composition (even medicinal and medicinal).

Additional ingredients: spices, onions, meat seasoning.

The amount of water directly depends on the amount of meat: it must be completely covered with water. The poured pork with the addition of spices and chopped onion rings needs to be crushed a little with your hands and left in the container for about an hour or two. This time is enough for it to soak minerals, and carbon dioxide effectively acted on the fibers, making them softer. The result is a soft, incredibly tasty dish.

If the marinade contains onions, it is recommended to add as much of it as possible.

Onion juice

Perhaps one of the most accessible and simple ways marinate meat for barbecue. Onion juice perfectly softens and flavors pork without drying it out or destroying the structure of the meat fibers.

Additional ingredients: bay leaf, a pinch of black ground pepper, a tablespoon of salt and vegetable oil.

Grind the onion to a paste. Mix with pieces of meat, pepper, add 2-3 bay leaves, pour in vegetable oil. Stir and put in a cool place for two hours. Add salt before cooking.

Kefir

This is quite common and easy way preparing pork for frying. Kefir gives meat unique tenderness and excellent taste. It's better to choose milk product high degree fat content

Additional ingredients: onions, a pinch of sugar, spices.

For one and a half kilograms of meat, take about half a liter of kefir. The pork is chopped, sprinkled with chopped onions, spices, sugar, poured with cold kefir, mixed and left for two hours.

The most common method is marinating pork in kefir.

Kefir for ribs

If ribs are chosen as the basis for the barbecue, then a quick option kefir marinade will come in handy.

Additional ingredients: onions, garlic, soy sauce, seasonings and spices.

The ribs are washed, dried and cut into pieces along the bone. The onion, cut into rings, is placed in a pan and kneaded with your hands. Soy sauce, kefir, squeezed garlic, spices are added to it, everything is mixed. The ribs need to be soaked in the marinade and left for an hour.

Many people prefer juicy rib kebab

Mayonnaise

Do you want to achieve spicy taste and refined spicy aroma? Feel free to use mayonnaise as a marinade. In addition, the effect of mayonnaise on meat occurs faster than when using kefir. It is not necessary to completely immerse the meat in the sauce, just coat the pieces with it.

Additional ingredients: spices, onions.

The prepared pork is sprinkled with spices, mixed, and left for 15 minutes. After the pieces are saturated with the aroma of spices, they are coated with mayonnaise, and onion cut into thin half rings is added to them. The resulting mass is mixed by hand and placed in the refrigerator for one hour.

Vinegar

Vinegar is best used as a marinade for pork skewers.

Additional ingredients: sugar, onions, cool water.

The washed and cut into pieces pork is rubbed with spices. 4 tablespoons of vinegar are diluted with 8 tablespoons of water, and sugar is added. The meat is poured ready-made mixture, sprinkle with onions, mix and put in the refrigerator for 1-2 hours.

Lemon

One of traditional recipes marinade for barbecue. Gives the dish a spicy sourness.

Additional ingredients: onions, seasonings and spices. For 2 kilograms of meat, take about 100-120 grams. lemon. Sliced lemon is mixed with onion cut into half rings. Meat and seasonings are added to the lemon-onion mixture, everything is thoroughly mixed and put in the refrigerator. Marinating takes 2-3 hours.

Cherry juice

This is a rather original, but successful version of a pork marinade, which is perfect for lovers of sweet sauces. The meat turns out incredibly juicy, tasty and aromatic.

Additional ingredients: salt to taste, sweet paprika, dry red wine.

Sliced pork (about 3 kg) is placed in a pan, sprinkled with paprika (about 1 tablespoon). The meat is left for 20 minutes. After this, 200 ml is poured. cherry juice and 100 ml. guilt. The shish kebab base is mixed by hand and left for another 90 minutes. At the end, add salt to taste.

For the marinade, it is better to choose concentrated cherry juice

How to quickly marinate pork kebab? Important: the more aggressive the components in the marinade, the less time it will take to marinate.

Recipes for original express marinades for pork

Preparation time pork meat frying using any of these delicious marinades takes from half an hour to one hour. This time is more than enough for the pork to be completely saturated. Here are these tried and true recipes:

Wine marinade. The basis of the marinade is a bottle of dry red wine (also suitable for marinating beef and lamb). Meat pieces are poured with wine an hour before cooking.
The marinade is “dry”. There is nothing simpler: the chopped meat is put into a bag, and the packaging is poured into it meat seasoning. The package is tied and shaken. Pork is marinated in own juice, maintaining juiciness and taste.
Fruit marinade. This method of pickling can rightfully be called extreme. Perfect for those who like experiments and unusual taste sensations. It is extremely important to strictly adhere to the cooking time: 10 minutes in the marinade will make the pork tender and soft. But after 20 minutes the meat will turn into a slimy mass unsuitable for frying. The speed of action is explained by the fact that fruit acids are very concentrated product. For the marinade you will need ripe fruits kiwi, cut into slices. They should transfer the meat and set aside for the required 10 minutes.
Tomato marinade. Another quick marinade for pork is prepared based on tomato. Pieces of meat are poured with tomato juice so that they are completely covered with it. The juice can be replaced with lightly salted tomato paste. The most win-win option is tomato sauce, which includes apples and spices (for example, “Krasnodar”). Fans of spicy foods can use adjika - in just half an hour the pork will marinate perfectly.
Beer marinade. Old but tried and true effective recipe. Pieces of pork meat and onion sliced into rings are poured with beer and left for about an hour. The result is soft and tender kebab.

Remember: with any marinating method, it is advisable to salt the meat at the very end. This trick will help it maintain its juiciness and amazing taste.

Quickly marinating pork for barbecue is not only possible, but also very simple. Almost all products for quick marinade can be found in the refrigerator. Any version of the marinade can be varied by adding your favorite seasonings or spices. But, no matter what method you choose, following our tips and recommendations, you will get the most aromatic, tasty and juicy kebab. And an outdoor picnic with a skillfully prepared dish will be remembered for a long time.

Sometimes the idea of getting out into nature appears spontaneously. There is no time for preparation, but I really want to eat delicious, aromatic kebab cooked over the fire! How to quickly marinate pork kebab? Precisely for such a case - recipes simple marinade"quickly"!

Before you start marinating pork “quickly”, remember: no marinade can save the taste if you don’t know the basic rules for cooking barbecue. All the nuances are important - from the choice of meat to the subtleties of frying!

For cooking shish kebab choose the neck(s) of fresh pork. You can also cook tenderloin; this kebab will not contain excess fat. Current.
Cut the meat in large pieces across the fibers. A piece of meat for threading on a skewer should be about 4-5 cm2. Pieces of meat that are too small tend to be too dry.
For marinating meat Do not use aluminum or other metal containers, they are harmful. Glass, enamel or special food containers are your allies. Finally, put a few plastic bags one on top for strength and marinate. Fast and convenient!
When marinating meat, use crushed seasonings and dry spices. In principle, you can marinate in anything, but it is important that there is no residue left on the meat when frying. large pieces seasonings (they tend to burn, giving an unpleasant taste). The exception is onion rings. If you string them on a skewer, they should be thicker.
Do not grill kebabs over an open fire. The top layer of meat may become charred (taste bitter) and the inside may remain raw. Contrary to the well-known saying that hot food is never raw, it is better not to risk eating raw pork.
Do not overcook the kebab. It is enough to turn pieces of properly coarsely chopped meat once a minute. If the coals periodically flare up into flames, water them a small amount water. For juiciness, the kebab itself can be lightly poured with wine, beer, champagne or Coca-Cola at the end of cooking (especially if there are children in the company).

How to quickly marinate shish kebab? Top 5 delicious marinades for pork!

I suggest simple recipes marinating pork - meat preparation takes up to an hour. As soon as the wood burns out, you can start frying the shish kebab!

Recipe No. 1: classic and excellent results

Preparing the marinade:

Add 1 tablespoon of salt and a mixture of ground peppers (red, black, white), 2-3 bay leaves to the chopped meat (per 1 kg). If you wish, you can add any dry seasoning - thyme, fenugreek, curry - in a word, whoever prefers what. For those who don’t really like spicy food, focus on paprika or turmeric (they will add beautiful colour kebab).

Mix the meat with spices and salt thoroughly with your hands, and then pour in cool clean water so that it lightly covers the meat. While the coals are burning, which is 30-40 minutes, the meat will become juicy and saturated with seasonings. Nothing extra and wonderful classic kebab you are guaranteed!

Recipe No. 2: quick marinade with mayonnaise

Preparing the marinade:

Add 2 tablespoons of medium fat mayonnaise (30-50%) to the chopped meat (per 1 kg). It is not at all necessary to add store-bought mayonnaise; you can prepare mayonnaise according to homemade recipe. But since we need to quickly marinate the meat, it is advisable to have mayonnaise available in advance.

We don’t need to assume that there won’t be enough mayonnaise; we just need to lightly soak the meat with spices. For excellent taste add a mixture of peppers, Italian or Provençal dry seasonings, in short, whatever you like! Salt - a pinch!

Mix the meat with spices, mayonnaise and salt thoroughly with your hands. About half an hour is enough for it to soak before frying the kebab.

Recipe No. 3: marinade with lemon juice

Preparing the marinade:

Add freshly squeezed juice of one medium-sized lemon or large lime to the chopped meat (per 1 kg). Many are inclined to use vinegar in the marinade, but I recommend sticking with the healthier option. natural version. It could be lemon, lime, kiwi or orange. These Exotic fruits contain the necessary acidity in different proportions- choose what you like. Moreover, if there are children in the company - orange flavor and a minimum of hot pepper!

Squeeze out Fresh Juice without pulp into the meat, add 2 tablespoons of olive or other vegetable refined oil, a pinch of salt and some dry seasonings to taste. Mix the meat and seasonings thoroughly. Basil, dry mint and oregano go well with this marinade. Spicy - to taste, use a mixture of peppers.

Recipe No. 4: delicious quick tomato marinade

Preparing the marinade:

Add a glass of tomato juice to the chopped meat (per 1 kg). It can be made from fresh tomatoes(scroll through a meat grinder or blender 2-3 juicy large tomatoes). Regular tomato juice from the store is also suitable for marinade; pay attention to the label - the higher its concentration, the better. For quick tomato marinade you can just dilute 50 -70 grams tomato paste(at least 25%) in a glass of cool, clean water.

Mix the meat and tomatoes thoroughly, add a pinch of salt and seasoning to taste and spiciness. Onion juice (that's juice!) is welcome. Chop a couple of onions and squeeze out the juice, without pulp. Add to tomato marinade. Onion pulp is good to use for a longer marinade, when you have the opportunity to leave the meat overnight, for 10 hours. But when time is short, and you need a quick way to marinate meat, the onion pulp will not have time to be absorbed, but will only add an unpleasant bitterness to the kebab .

Recipe No. 5: original soy sauce and Coca-Cola marinade

Preparing the marinade:

At first glance, this unusual combination ingredients, in Lately widely used in cooking. And since we are considering quick ways marinating meat for barbecue, then it is this marinade that manages to “penetrate” the meat in 30-40 minutes!

For 1 kg of meat we will need 1.5 -2 glasses of Coca-Cola, 3 tablespoons of classic soy sauce and 1 tablespoon of odorless vegetable oil. Do not salt the meat, because soy sauce enough salt! Also squeeze out a couple of cloves of garlic, and add a teaspoon of ground pepper (allspice or chili, it's up to you!). Dry thyme or oregano are good seasonings for this marinade. Mix everything well, and after half an hour the meat can be fried.

Take note of these simple recipes for quick marinating pork for barbecue and try them in nature! Of course, don't forget about quality meat And proper frying. With these marinades delicious kebab without unnecessary hassle guaranteed for you! Bon appetit!

Step 1: prepare the meat.

It is best to cook shish kebab from fresh and slightly chilled meat. Frozen shish kebab meat product It won't turn out juicy and therefore not tasty. Therefore, before we marinate the meat, we lay out fresh pork neck into a bowl and cover the container with a lid. Place this container in the refrigerator on the bottom or middle shelf for 1-1.5 hours. There is no need to put the meat in the freezer, as it will freeze. After this time we get meat ingredient from the refrigerator and rinse it well under running water.

Transfer the pork to cutting board and using a kitchen knife, cut our ingredient into equal-sized pieces approximately 4 by 4 centimeters so that when preparing the kebab, the meat is evenly fried on all sides. Then transfer the meat pieces into a free deep bowl. Attention: if you cut the meat big pieces, then during cooking it may not be cooked well, but you should not cut the meat ingredient into small pieces, in this case the kebab will turn out dry.

Step 2: prepare the onion.

Using a kitchen knife, peel the onion and rinse it under running water. Then we shift vegetable ingredient on a cutting board and, using the same sharp equipment, cut the vegetable into four parts.

Afterwards, transfer the onion slices into a blender container and grind our ingredient at medium speed to a homogeneous paste. Onion puree transfer to a separate bowl. Attention: You can also chop the onion using a meat grinder or using a kitchen knife. If you chop the onion with a knife, then try to chop the vegetable ingredient to a homogeneous pasty consistency. Place the bay leaf in a bowl with the chopped onion, add a pinch of saffron, salt and pepper to taste. Then, using a tablespoon, mix all the ingredients together until homogeneous mass. We get a kind of marinade for barbecue.

Step 3: marinate the meat for barbecue.

Transfer the marinade into the container with the meat pieces and mix the ingredients well by hand. Make sure that the marinade covers the pieces of pork evenly and evenly so that they are marinated equally on all sides. Attention: You need to marinate meat in an enamel, clay or glass container, but under no circumstances in aluminum cookware. Cover the container with a lid and set aside. Let the meat marinate, and in the meantime we will prepare firewood and a grill for cooking barbecue.

Step 4: quickly prepare marinated shish kebab.

Place some coal on the bottom of the grill. The amount of coal should not reach the middle of the container walls by several centimeters. Attention: Charcoal for cooking kebabs is sold in any supermarket. We will light the coal from below using cardboard or newspaper. After 30-40 minutes, When the coals are covered with ash, we can start preparing the kebab. We take the marinated meat pieces out of the container and begin to thread them onto skewers. To do this, we pierce our meat pieces in two places along the fiber so that they do not hang down or dangle. We string pieces of pork at a short distance from each other so that during the cooking process, the meat is fried evenly on all sides. Attention: To prevent the kebab from burning, you must first clean the meat pieces from extra spices.

When the raw kebab is ready, place the skewers on the grill at a minimum distance from the coals, in this position the temperature will be maximum. We constantly turn the skewers so that the meat is cooked equally on all sides. In 3-5 minutes When a crust forms on the meat pieces, bake the kebabs at medium temperature until done. Attention: kebabs are fried on a grill over hot coals without flame for 10-15 minutes. If necessary, extinguish the resulting flame with a small amount of water. To determine the readiness of the kebab, just make a cut lengthwise with a knife on one of the meat pieces. If clear juice emerges from the cut, the kebab is ready. If the meat is pink, then our dish is not ready yet. If no juice flows out of the cut at all, it means the meat is overdried and should be removed from the grill immediately.

Step 5: quickly serve the marinated kebab.

You can serve the kebabs immediately on skewers, or use a fork to carefully remove the meat pieces from the skewers and transfer them to empty serving plates. One serving contains approximately 300 grams of meat. To our tender ones, fragrant kebabs can be submitted to separate dish fresh vegetables: tomatoes and cucumbers, as well as parsley and cilantro. Enjoy your meal!

You can cook kebabs not only on the grill, but also on the fire. Then first build a hill out of bricks or stones, so that you can then lay out the skewers with meat on it.

If, in addition to coals, you also use firewood, then it should be birch, oak or linden. Do not use coniferous wood under any circumstances, as the kebab will become saturated with the smell of pine needles, and this will affect the quality of the dish.

Kebabs can be prepared from almost any meat. But it’s better to cook them from pork neck or lamb leg. Good kebabs are made from any part of chicken. Beef kebabs are not for everyone, as they turn out a bit dry.