Shish kebab in ground tomato and onion. Pork shish kebab with tomatoes and onions. How to cook pork shish kebab on the grill? Marinade for pork shish kebab with kiwi

Pork (neck) – 900 g
Onions – 2-4 heads
Tomatoes – 4-6 pcs.
Spices for meat - to taste
Salt - to taste
Vinegar 70% - 1/2 tsp.
Greens - for serving

Cooking process

Pork shish kebab with tomatoes and vinegar is the most delicious classic option for a kebab shop. Why not move it to the dacha? Moreover, the recipe is simple, and the pork roasted on coals turns out perfect - melting in the mouth and aromatic.

The softness of the meat at the end directly depends on the part of the carcass chosen for the barbecue. We chose the boneless neck part. A little expensive, but very tasty. Enough of both pulp and fat. There is no such thing as a good pork kebab without fat.

So, to prepare a classic pork kebab with tomatoes you will need: selected pork pulp with fat, onions, ripe tomatoes, spicy meat spices or barbecue seasoning, salt and vinegar.

The meat is cut into large pieces, convenient for putting on skewers. The pieces should not be chopped, otherwise your kebab will be dry.

Pork is seasoned with salt and spices.

Mix thoroughly by hand.

What's a delicious shish kebab without onions? It must be chopped into rings or half rings. Add to meat.

Now I can’t do without tomatoes. Divide each tomato into six parts and place in a bowl with kebab.

Now everything is carefully mixed and left to marinate for several hours. In hot weather, shish kebab marinated with onions and tomatoes can begin to be fried within an hour.

Marinated pieces of pork along with tomatoes are placed on skewers, for example, in the following order: double pork, tomato wedge, double pork, tomato wedge and double pork. It turns out - six pieces of meat per skewer, and it depends on how your hand takes it.

Skewers with meat are sprinkled with a bite in the proportion: 1/2 tsp. for 2 tbsp water. They are sent to hot coals without fire.

In the process of frying pork with tomatoes on the grill, continuous rotation of the skewers is required. We stock up on patience and don’t get distracted by other dacha affairs or guests. When extinguishing a fire that appears, use salt water.

Classic pork shashlik with tomatoes is a worthy picnic dish and a must try. Serve the shish kebab to your guests directly on the skewers in the heat of the heat - your guests will never forget your treat.

Delicious, juicy, aromatic kebabs cooked on the grill - what could be better? Prepare and eat them in nature, surrounded by loved ones and friends...

When going on a picnic, the most important thing is to choose quality meat. For a juicy, soft and tasty kebab, it is best to choose the neck of pork or loin. It is best to use fresh meat; this kebab makes the most delicious. It should be pale pink in color, with thin streaks of fat.

When excellent quality meat is selected, it is important to marinate it correctly!

Recipes for delicious marinade for pork shish kebab

Marinade is a mixture of acid, vegetable oil, salt and seasonings in which raw meat (pork, beef, lamb or poultry) is soaked (marinated) before cooking to impart tenderness and flavor. Which marinade is the most delicious, which recipe to choose so that the meat is soft and juicy? This can only be decided based on your own experience and taste.

Objectives of the marinade:

– Soften the meat. By the way, not all meat needs pre-softening. The tenderness of the product depends on the age of the animal, the type of meat and what cut you use.
– Add a spicy taste and aroma. By experimenting with the components of the marinade, you can create a completely new flavor and aromatic bouquet each time.
– Keep the meat fresh. Some marinades, such as those based on natural vinegar or wine, are natural preservatives that help keep meat fresh even at room temperature for 12 hours.

The basis for any marinade one or more of the following three components:

Acid: vinegar, dry wine (including sparkling), beer, kefir, yogurt, mayonnaise, kvass. Acid is the very component that makes meat soft.

Fruit and vegetable juices - lemon, pomegranate, cranberry, cherry, tomato.

Chopped vegetables, fruits or berries - onions, tomatoes, kiwi, pineapple, cherries, citrus fruits.

Quick marinade with vinegar:

For 2 kg of meat you will need:

Onions – 3-5 pcs.
Vinegar 9% – 100 ml
Salt, pepper (red, black) - to taste
Water – 100 ml

Marinating time: 3 hours

Cut the meat into medium pieces, the onion into rings. Pour diluted vinegar with water (1:1 ratio) over the meat and onions, add spices, and mix thoroughly. Let the kebab sit for 3 hours. Salt half an hour before cooking.

If the meat for barbecue is young, tender and juicy, we use a minimum set of spices so that the taste of meat can be felt in the finished dish.

A simple marinade for delicious shish kebab:

For 2 kg of young, tender meat you will need:

Onions – 3-4 pcs.
Black pepper - a pinch
Paprika (for color) – a pinch
Dry basil - a pinch
Citron (savory) – pinch
Sunflower oil (if the meat is a little dry) – 50 ml
Salt - to taste
Water (mineral water is possible) – 70-100 ml

Marinating time: 0.5-2 hours

How to prepare the marinade so that the meat is soft and juicy:

Cut the meat into medium pieces, the onion into rings. Add spices, mix thoroughly. Let the kebab sit for 0.5-2 hours. Salt half an hour before cooking.

Marinade with mayonnaise:

For 2 kg of meat you will need:

Mayonnaise – 400 g
Onions – 4 pcs.
Spices for barbecue - to taste
Mustard (optional) – 3 tbsp. spoons
Salt - to taste

Marinating time: at least 6 hours

How to prepare the marinade so that the meat is soft and juicy:

Add chopped onion and seasonings to the mayonnaise. We lay out the meat and keep it in this marinade for at least 6 hours (the longer, the more tender the kebab will be). Let our kebab sit, add salt 30 minutes before frying the meat.

“Savory marinade” with lemon:

For 2 kg of meat you will need:

Lemon – 1 pc.
Soy sauce – 1.5-2 tbsp
Onions – 4 pcs.
Salt - to taste (keep in mind that soy sauce is salty)
Red and black pepper - to taste
Cilantro and basil - to taste

Marinating time: at least 6 hours

How to prepare the marinade so that the meat is soft and juicy:

Cut the onion into rings, add seasonings, soy sauce and herbs. Squeeze out the lemon juice. Place the meat and keep it in this marinade for at least 6 hours (the longer, the more tender the kebab will be), stirring occasionally. You can add salt 30 minutes before frying.

Tomato marinade for pork shish kebab “Georgian style”:

For 2 kg of meat you will need:

Tomato juice (can be replaced with tomatoes) – 2 cups
Onions – 6 pcs.
Ground red and black pepper, salt, paprika - to taste
Greens (cilantro, parsley, tarragon, thyme, marjoram)

Marinating time: 6-8 hours

How to prepare the marinade so that the meat is juicy and soft:

Cut the meat into portions, combine with onion rings, season with spices. Pour tomato juice over the pork kebab until the meat in the bowl is completely covered. Add chopped greens. Leave for at least 6 hours, after which the meat should be moderately salted and after 30 minutes you can start cooking the meat over coals or on the grill.

Delicious marinade for pork shashlik in mineral water:

For 1 kg of meat you will need:

Mineral water (highly carbonated) – 1 glass
Onions – 4 pcs.
Spices for pork and salt - to taste
Rast. butter (if the meat is a little dry) – 100 ml

Marinating time: 1.5-3 hours

How to prepare the marinade so that the meat is soft and juicy:

Cut the meat into medium pieces, the onion into rings. Combine meat, onions and spices in one bowl, add mineral water and leave for 60 minutes or more. After this time, the mineral water should be drained from the meat, and vegetable oil and salt should be added to it. After 10 minutes you can start preparing the kebab.

There are many recipes for marinade for barbecue. Some options are more suitable for beef, others for pork, and others for poultry. To prepare kebabs with a harmonious taste, choose a marinade based on the type of meat.

A sour marinade goes well with pork. Acidic foods prevent meat proteins from curdling during cooking and also help neutralize the effects of fats by breaking them down. So it’s best to marinate pork in vinegar, lemon juice, or wine. Products such as mayonnaise and full-fat kefir are suitable for marinade for lean pork.

Marinade can change the taste of the initial product - emphasize, highlight, tone down a little, or, on the contrary, leave everything as it is. This is a matter of taste... But kebab meat, like any cooked meat, should be comfortable for the chewing process :)) That is, soft, tender and juicy.

Choosing a marinade recipe for barbecue is a very important step. After all, the taste and aroma of the future dish depend on it. Fortunately, there are quite a lot of good marinade recipes for pork barbecue, so there is plenty to choose from. We looked at the most delicious marinades for barbecue to keep the meat soft and juicy.

Pork shish kebab with tomatoes and onions

Let's start preparing pork shish kebab with tomatoes and onions, which will appeal to fans of Georgian cuisine! The meat comes out tender, juicy and very flavorful.

How to make a delicious kebab:

1. Cut the pork into 4-5 cm pieces.

To prepare a delicious kebab, not only the composition of the marinade matters, but also the quality of the meat itself. Kebabs are not made from frozen meat. The meat of a young animal is always more tender.

If you plan to keep the meat in the marinade for a long time, it is better to put it in the refrigerator

2. Season the meat with marinade. You can use the marinades described above, or you can add ready-made marinade.

Since the marinade contains acidic products, you cannot choose an aluminum container for marinating, because when aluminum comes into contact with acid, harmful substances are released. Preference should be given to glass, ceramics, and stainless steel.

3. Mix the meat with the marinade and let it brew.

4. Coarsely chop the tomatoes.

5. Chop the bell pepper into large pieces.

6. Cut the onion into large rings.

7. Alternately thread marinated meat, bell peppers, tomatoes and onions onto skewers.

We alternate lean pieces of meat with fatty ones or pieces of fat, then the kebab will turn out juicier and tastier.

8. Place our kebab on the prepared coals, which have already acquired a gray-white color.

As soon as the coals turn whitish, you can start roasting the meat.

9. Fry the shish kebab until done.

We serve our kebab with vegetables and herbs.

Bon appetit!

Pork shish kebab - Caucasian recipe (video)

In this video we'll look at preparing delicious Caucasian kebab.

Summer time is coming, time for barbecues, seasoned with friendly communication and warmth. At the height of the season, this recipe will come in handy. Serve the kebab with vegetables - tomatoes, bell peppers, cucumbers, herbs.

Bon appetit!

How to grill shashlik on a charcoal grill

How to grill shashlik on a grill correctly? Let's look at tips for preparing delicious, soft and juicy kebab.

1. If the coals were burning and went out, then you need to spray them with fresh air by waving a sheet of cardboard over them or just something large and flat, this will help the coals turn red.

2. As soon as the coals turn whitish, you can start roasting the meat.

3. It is advisable to alternate lean pieces of meat with fatty ones or pieces of fat, then the kebab will turn out juicier and tastier.

4. Place skewers with meat in a dense layer on the surface of the grill, minimizing the flow of oxygen to the coals. (This way our coals will flare up less).

5. Regularly turning the skewers will help better and evenly fry the meat, as well as the formation of an appetizing golden brown crust. It’s even better to swap skewers.

6. Make sure there is no fire. Fat rendered from pieces of meat falling on hot coals can cause a fire. To prevent this from happening, sprinkle the coals with salt. If there is no salt, simmer with water. 🙂

7. You can understand that the kebab is ready visually, but this comes with experience. The readiness of our dish can be determined by cutting the largest piece of meat. If clear juice comes out of it, then the meat is ready, but if pink water comes out, then the kebab needs to be simmered a little more on the coals.

8. The finished kebab does not need to be removed from the skewer immediately; let it sit for a couple of minutes.

Everyone loves shish kebab: this dish is associated with outdoor recreation in the company of close friends. In preparation for such an event, we will try to prepare the most delicious kebab, experimenting, creating new recipes for kebab and marinade.

Bon appetit!

As soon as spring takes over on the street: green grass appears, and the trees bloom in lush colors, everyone from the city definitely wants to get out into nature on the weekend to enjoy fresh air, active recreation and, of course, cook aromatic food over an open fire. kebab with tomatoes. There is nothing tastier than juicy and aromatic meat cooked over a fire, which you can eat in nature, surrounded by dear people. And after such a delicious lunch, sit comfortably in the sun and relax. All winter we look forward to warm spring days to relax in nature, but in the meantime you can study interesting recipes that will help you marinate meat deliciously.

Shish kebab with tomatoes

Delicious Pork kebab with tomatoes must be soft, well-fried over the fire. All the juices should be retained in the meat, it should not be over-dried over the fire, then you can truly enjoy lunch in nature. Don’t forget about additional treats; of course, it’s impossible to prepare a full-fledged side dish for meat, so they give preference to a variety of vegetables. In addition to fresh vegetable salad, vegetables baked over a fire in foil are also prepared - bell peppers, eggplants, champignons. In a word, lunch will be satisfying and healthy. And if you cook at home, then it is better to serve milk mashed potatoes as a side dish.

Some people believe that only onions, peppers, herbs and a small amount of salt should be added to the meat, which is added immediately before cooking. But other housewives are not averse to experimenting with different marinade options.

Deserves attention tomato marinade for barbecue with rosemary and onion. From this marinade, the pork will receive a subtle aroma of rosemary, and thanks to the onions it will remain juicy even after frying over the fire.

Pork tenderloin - 2 kg
Tomatoes - 1 kg
Onions - 300 g
Rosemary - 6 sprigs
Freshly ground pepper
Salt to taste

Pork shish kebab with tomatoes and onions will bring great gastronomic pleasure only if you not only marinate it correctly, but also responsibly approach the selection of a suitable piece of tenderloin. In addition to pork, you can marinate lamb and beef, chicken and turkey in tomato.

The main thing is that the tenderloin is fresh, since after freezing and thawing it loses its juice. Stale meat is wet and sticky, but fresh meat is the opposite, and at the cut site it has a bright red color. It is advisable to buy meat only from a trusted supplier or at stationary retail outlets. When choosing a tenderloin, you must touch it with your hands, smell it, and the easiest way to determine the quality is to press the piece with your finger. If the tenderloin is fresh, then the resulting hole will slowly level out, but on a stale tenderloin it will remain so.

Pork is the most popular meat to cook kebab marinated in tomatoes, but not every part of the pork carcass is suitable for cooking over an open fire. It is best to take the collar (the neck part located along the ridge). In such a cut, the fat streaks are evenly distributed, which allows the meat to be juicy, but there will be no excess fat. Brisket is also suitable, and the rib portion can be grilled. It is not recommended to take pieces from the back; even after long marinating, they will turn out tough.

The fillet should be cut into medium-sized pieces: too small ones can be completely dry, and large ones will take a very long time to cook, while its surface will already be burnt, but the middle will still not be cooked. One skewer should fit six medium-sized pieces.

Onions are always added, but marinate shish kebab in tomatoes should be done when you are not entirely sure of the quality of the purchased tenderloin. The acid present in tomatoes can make tough meat softer. Onions can be cut into rings and half rings, and tomatoes can be chopped into small slices or cubes. Mix the vegetables together with the meat in a large bowl so that the tomatoes soften and their juice envelops each piece.

Next, you need to pick the rosemary leaves from the branches and add the greens to the meat, stir again, adding freshly ground black pepper. As for salt, in no case should you salt the meat at the first stage of marinating: under the influence of salt, the meat pieces will begin to secrete juice, so there will be no juice left inside the pieces, and the finished kebab will turn out a little dry.

When you remove the meat from the heat, place them in a large bowl and serve separately. tomato barbecue sauce, which can be spicy or sweet and sour. Since you know how to prepare, you will probably have a jar of homemade tomato-plum sauce or spicy adjika in your supplies.

Shish kebab with tomatoes and onions

If desired, in marinade for shish kebab from tomatoes and onions you can add hot red pepper and aromatic Georgian spices. The mixture of spicy herbs will not spoil the taste of the fried meat, but you will be able to taste the incredibly tasty kebab. Red pepper can be added ground, or you can cut the pod into small strips and add it to the onion and tomato.

IN kebab with tomatoes and onions You can add a mixture of dried herbs; a suitable mix of greens can be bought at the supermarket. Often a mixture of French and Italian herbs, the Georgian seasoning “Khmeli-suneli” or only individual spices are added, for example, white pepper, dried garlic, coriander. Fresh herbs are another component of the marinade: parsley is most often added, but for lovers we suggest adding cilantro leaves to the marinade.

Pork shashlik recipes with tomatoes may differ slightly from each other, but we have outlined the main ingredients in our step-by-step recipe; the remaining ingredients, spices and herbs are left to your discretion.

So, to prepare a classic pork kebab with tomatoes you will need: selected pork pulp with fat, onions, ripe tomatoes, spicy meat spices or barbecue seasoning, salt and vinegar.

The meat is cut into large pieces, convenient for putting on skewers. The pieces should not be chopped, otherwise your kebab will be dry.

Pork is seasoned with salt and spices.

Mix thoroughly by hand.

What's a delicious shish kebab without onions? It must be chopped into rings or half rings. Add to meat.

Now I can’t do without tomatoes. Divide each tomato into six parts and place in a bowl with kebab.

Now everything is carefully mixed and left to marinate for several hours. In hot weather, shish kebab marinated with onions and tomatoes can begin to be fried within an hour.

Skewers with meat are sprinkled with a bite in the proportion: 1/2 tsp. for 2 tbsp water. They are sent to hot coals without fire.

Pork neck marinated with onions, spices and tomatoes and roasted over hot coals is an incredibly tasty dish! There are many options for cooking meat in hot weather, but it is kebab marinated in tomatoes that is somewhere in the first place in the kebab rating. To make the dish truly tasty and aromatic, it is important to have a good mood, friendly company and, of course, fresh, high-quality meat!

But how to choose quality meat for barbecue if it is difficult for an inexperienced buyer to distinguish fresh pork from slightly stale pork? For the perfect barbecue, you need to use fresh meat that has not yet cooled down. As the muscles cool down, they begin to harden and contract, after which they become numb. As a result, muscle tissue becomes stiff and dense.

Most barbecue lovers buy meat at the market - here it is easy to determine the suitability of the meat for this dish. Pork should “float” both in your hands and under the knife. While it is quite easy to buy uncooked meat in the summer, it is almost impossible to find warm pork in the winter. And yet there is a way out. The numbness of muscle tissue ends after 2-3 days, after which the reverse process begins, that is, the muscles relax. In winter, it is best to buy meat for barbecue 2-3 days before the picnic. You need to put it in the refrigerator (but not in the freezer), do not cut it, do not marinate it or salt it - soon it will again become suitable for making barbecue.

To get delicious charcoal-grilled meat, it is better to choose neck and back muscles, as well as tenderloin. Due to their hardness, the leg muscles are not suitable for this dish. Since the back muscle does not contain much fat, inexperienced cooks should not cook it, otherwise it may become a “crumb”.

For those who only have frozen meat, it is better to take a neck or tenderloin. The pork needs to be thawed in the refrigerator, then kept for another 2-3 days. The meat is cut into small pieces about 3 cm thick. If you chop it too much, it will be difficult to maintain the juiciness of the kebab.

Ingredients for shish kebab marinated in tomatoes

pork – 2 kg;
tomatoes – 1 kg;
onion – 300 g;
rosemary – 5-7 sprigs;
ground black pepper;
salt.

Recipe for shish kebab marinated in tomatoes

Peel the onion and cut it into half rings.
Cut the tomatoes into small cubes.
Cut the pork into pieces 3-4 cm thick.
Mix chopped meat and onion.
Add tomatoes to the meat and mix thoroughly. Onions and tomatoes should be well mashed.
Pick rosemary leaves from the sprigs and add them to the meat. Mix.
Leave to marinate for 6-8 hours.
Season the pork with salt and pepper before skewering.
Thread pieces of meat tightly onto skewers.
Prepare the grill. Grill the shish kebab over hot coals and periodically turn the skewers.

Chop fresh vegetables (tomatoes, cucumbers, bell peppers, etc.). Place the meat on skewers on a large platter. Garnish the kebab with rosemary sprigs and serve.