May holidays are coming soon. And everyone, young and old, will be drawn to their summer cottages. It will probably be difficult for even the most sophisticated accountant to calculate how much meat will be eaten during these days. And of course, it’s not difficult to guess that most of it will be fried on the grill, in the form of everyone’s favorite kebabs and.
Prepared from lamb, beef. But the most popular and loved by everyone, of course, is it made from pork. One of delicious recipes which you can find. It is quickly pickled, quickly fried, it is tasty, juicy. It is for its taste and ease of preparation, she fell in love with millions of people.
Barbecuing is not easy culinary process, this is some action! Already only one preparation for the process sets in a certain way. You need to buy everything you need, then decide which marinade you will use. Then fry! Everywhere you need certain skills and abilities.
So how do you cook a delicious, juicy, flavorful pork dish? It's no secret that someone ready meal it turns out juicy, but someone dry; for some, it always turns out to be overcooked and tough, while for someone it is not at all fried inside.
In order for fried meat to be tasty, juicy and fried, you need to choose the right part of the right quality, keep it in the right composition, and fry it on the grill correctly.
Let's look at the various options first.
Properly marinating the pulp is an important step in preparing a delicious dish. The way you choose to do this primarily determines the taste of the finished product. Therefore, this stage is one of the most important. Even if you buy a great piece of pulp, but process it incorrectly, it may not taste like you expect from it.
There are a lot of cooking options. And by preparing them correctly, you can make finished product juicy, almost from everyone. The main thing is to observe proportions and time.
Sometimes it is found in recipes that vinegar is added to the ingredients. I don't add it. I think that when it is added, the taste of the main product is lost. It turns out tough and not juicy.
Maybe I'm wrong, or maybe I just don't know how to cook options using vinegar, but I never use it. What for? When there are a large number natural products thanks to which the meat is very juicy and certainly tasty.
In addition, the pork itself is quite tender, not at all tough, and vinegar is mainly used for softening. And in this case there is absolutely no point in using it.
But let's look at other ways. In fact, there are many more, here are the most popular and in demand.
On kefir
Kefir also contains acid, and if you need to quickly make the pulp soft, then kefir will come in handy.
You just need to know that you don’t need to keep it in kefir for too long either. Otherwise, the result will be the same as if we keep the meat in vinegar - it will lose its taste and juiciness.
Keep in kefir should be no more than 3.5-4 hours. This will be enough to get a delicate taste.
We will need:
- pork neck - 2 kg
- onion - 1 kg
- kefir -05-0.7 ml.
- salt, ground black pepper to taste
- ginger - 1 tablespoon
- spices - I use mixes that include chopped coriander, cumin, paprika, nutmeg
- dried herbs
- red ground pepper
Cooking:
- Cut the neck into pieces 5x5 cm. It is better not to cut smaller pieces, because in this case the pork will turn out dry. You don’t need to cut any more either, there is a risk that it will not have time to fry inside. Put everything in a large bowl.
- Cut the onion into very thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
- Stir everything together, pressing lightly on the onion so that the juice is absorbed into the pulp.
- Add spices, herbs, pepper, kefir. Mix again, lightly pressing on the contents so that the marinade quickly nourishes each piece.
- Leave in a cool place to infuse. It is not advisable to put in the refrigerator. You can stir occasionally.
It is better to salt the prepared pieces 30-40 minutes before the moment when you start frying the kebab. Salt is not recommended before. The salt draws the juice out of the pulp. And if you salt it before, then the pulp will never turn out juicy.
This is one of the main cooking secrets. juicy product. Do not ignore it, and then it will always turn out juicy for you.
With soy sauce and lemon juice
This composition also has an acidic base, only now lemon is used for this. BUT soy sauce will give the finished dish spicy taste and a beautiful brown roast.
We will need:
- pork neck - 3 kg
- onions - 5-6 large onions
- lemon - 1 pc.
- spices for pork
- salt - 1 tbsp. a spoon
- pepper - red and black
- soy sauce - 2 tbsp. spoons
Cooking:
- Cut the meat into 5x5 cm pieces. Transfer to a bowl.
- Stir everything together, pressing lightly on the onion so that it releases the juice.
- Squeeze juice from lemon, add spices, pepper. Mix again, pressing lightly on the contents to quickly saturate each piece.
- Keep in a cool place for 3.5-4 hours, stirring occasionally.
- Salt 30 minutes before frying.
Delicious kebab using olive oil
If you purchased a leaner part for the barbecue, for example, tenderloin, then in order for the pulp not to turn out to be dry, you can use marinade with olive oil.
We will need:
- pork tenderloin - 1.5 kg
- lemon - 1 pc.
- olive oil - 4 tbsp. spoons
- paprika -1 teaspoon
- ground coriander - 1 teaspoon
- by a pinch - ground ginger, cinnamon, nutmeg
- pepper - red and black
- Bay leaf
Cooking:
- Grind and mix all the spices, add pepper, chopped bay leaf. Pour the mixture with olive oil, mix, leave for 20 minutes so that the spices combine with the oil and the flavors combine.
- During this time, cut the tenderloin into medium pieces and then put in a bowl with ready mix. Mix. Close the lid or cover with cling film.
- Leave for 1-1.5 hours room temperature, periodically mixing the pieces with spices and oil so that they are saturated with juice evenly.
- Salt 30-40 minutes before frying.
- Lemon cut into rings. Thread the pieces on skewers, alternating with lemon rings, fry on the grill until tender.
With mayonnaise - the most popular
This method is perhaps one of the most popular among the people. Well, we love mayonnaise ... It is also better to use it when cooking barbecue from leaner pieces, if it is appropriate to talk about pork.
We will need:
- pork - 2 kg
- onion - 1 kg
- mayonnaise -350-400g
- spices for barbecue
- mustard - 3 tablespoons
- salt, pepper to taste
Cooking:
- Cut the meat into 5x5 cm pieces. Place in a bowl.
- Onion cut into thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
- Stir the contents, pressing lightly on the onion, to form juice.
- Add spices, pepper, mayonnaise. To mix everything.
- Leave to infuse for 6-7 hours, preferably overnight. It is better to keep the sliced \u200b\u200bpieces in mayonnaise in the refrigerator.
- Salt is better 30-40 minutes before cooking. It is also not recommended to keep the pieces in salt for a long time.
In tomato juice and with tomatoes
The pulp is very tasty and juicy if you use tomatoes for the marinade. So that all the juice collected from tomatoes is preserved and does not leak out during frying, add a little vegetable oil.
We will need:
- pork tenderloin - 2 kg
- onion -1.2 kg
- tomatoes -1.3 kg
- fresh ginger - 30 gr
- vegetable oil -4 tbsp. spoons
- spices - 1 tbsp. a spoon
- pepper - 1 teaspoon
- salt - 1 tbsp. a spoon
Cooking:
- cut meat large pieces.
- Onion cut into thin half rings.
- Grind 800 g of tomatoes in a blender bowl with ginger. If not fresh ginger, then you can add it in powder.
- 500 gr tomatoes cut into slices.
- Mix all ingredients with onion, tomato juice and spices. Mash the contents so that the juice is better absorbed into the pulp.
- Add chopped tomatoes. Mix gently so that the tomatoes remain whole.
- Withstand 4-5 hours.
- Salt and drizzle with oil for 30-40 minutes. Mix.
- Thread onto skewers and grill until done.
On mineral water
Also a very popular option among the people. It is too long way. It will be necessary to withstand pieces of pulp in water and onion juice all night.
The advantage of this method is that the water has a neutral taste. And the taste of the product is revealed in this case most fully. And the second plus is that the pulp softens with the help of mineral water, and becomes very soft, juicy and fragrant. And its fibers under the influence of mineral water become more elastic and spices are better saturated in them. And the finished product becomes more fragrant and remains tender at the same time.
We will need:
- pork - 3 kg
- onion -1 -1.5 kg
- highly carbonated mineral water - 1 liter
- spices
- salt pepper
- vegetable oil
Cooking:
- Cut the pulp into pieces 5x5 cm.
- Onion cut into thin half rings. Mash it so that the onion starts up the juice and add to the pulp.
- Stir everything together, pressing lightly on the onion to release the juice.
- Add mineral water. It is better to choose water with potassium and sodium salts.
- Add spices and pepper. You don’t need to salt right away, this can make the meat tough, it’s better to salt it 1-2 hours before frying.
- Leave the pieces in a mixture of water and onion juice for 12-15 hours, putting it in the refrigerator, stirring occasionally.
- Before cooking, drain the water, remove the onion and add a little vegetable oil. In this case, when frying, the pieces will not burn.
Here are just some of the ways in which the finished dish will turn out tasty and juicy. However, there are still options for keeping the pulp in red and white wine (for lovers), in pomegranate and tomato juice. There are also recipes based on sour cream, and with the addition of balsamic vinegar. However, like ordinary vinegar. And lovers of beer and a specific taste, withstand the pulp in beer.
When the chopped pieces are mixed with all the ingredients, it must be tightly closed, and put under oppression, pressing down with something heavy.
If you are using quick ways, for 3-4 hours, then it is better to keep them in a cool place. And if you need more time, then it is better to keep in the refrigerator.
But that's not all, for the barbecue to turn out well, it should also be properly fried.
How to barbecue properly
1. Before frying the chopped pieces, they must be properly strung on skewers. You don't need to string them too tight. There should be some space between them for better frying from all sides.
2. You need to string them evenly so that they are evenly on the skewer, and so that nothing hangs in separate pieces.
3. If onions were used for the marinade, then it must be carefully removed from each piece. If this is not done, then the burnt onion will give a bitter taste to the dish and deprive it of the desired flavor.
4. If no oils were used, then each sliced \u200b\u200bpiece can be coated before frying vegetable oil. This is necessary so that the pulp is well fried inside and not burned on the outside.
5. Coal can be bought in the store already prepared, although there are many opponents of this. And opponents, as a rule, make the coals themselves. They take firewood from deciduous trees - birch, aspen, apple tree ..., burn them, and when coals appear, they fry on them. You should not only fry the pulp using coniferous firewood, this can spoil its natural smell and taste.
6. During frying on the grill, you must constantly turn the skewers so that the pieces are fried evenly. Care should be taken that the coals smolder well. If the heat is weak, then the pulp will dry out, and if flames constantly escape, then it will begin to burn. To do this, keep a bottle of water ready. And as soon as the flame breaks out, it should be immediately extinguished with water from the bottle.
7. During the entire frying, you must be near the barbecue to monitor the whole process.
8. When the kebab is browned, its readiness can be checked by making an incision on the piece that is the lightest. If no blood flows out of it, and inside it is a pleasant pink color, then the dish is ready.
9. Remove it from the skewers to big dish and cover for 5 minutes to let it rest. Rested, it will be even juicier and tastier.
10. Serve the finished dish with grilled vegetables, with fresh vegetables, herbs and onions aged in vinegar.
The next topic, in fact, should have been put in the first place. But since the article is about marinades, they went first. Therefore, although belatedly, we will dwell on this important topic in more detail.
How to choose pork for barbecue
What kind of meat you choose for cooking also depends on what kind of barbecue you get. You can make an excellent marinade, fry the pulp well. But if it is bought wrong, then it will be difficult to prepare the perfect dish.
And it is best to use the neck or loin.
1. It is best that it is fresh. From this, the finished product turns out to be the most delicious. In extreme cases, you can use frozen, but only under one condition. If you bought it fresh, you froze it yourself, and thawed it only once. They thawed it just for this occasion, that is, for cooking.
2. It must be thawed at room temperature, natural way. Without use hot water or microwaves.
3. Also, you should not buy a ready-made product in the store. After all, we don't know what's in there. And so the result can be unpredictable.
4. Pay attention to appearance when you buy it. It should be pale pink in color, with thin fatty streaks. If it is red, then it may be old and it is best to discard it. The finished dish from it will be tough, no matter how it is pre-cooked and fried.
5. Taking too fatty pieces is useless. During frying, excess fat will drip onto the coals, burn on them, and this will give the finished dish an unwanted smell.
6. fresh product should not have foreign odors, only a fresh, almost neutral smell.
7. When pressing on it, no blood should be released. And the trace from pressing should disappear almost immediately. If the trace remains long time, then the pulp was thawed and frozen again.
8. During an external examination, look at the consistency, it should not be matte, but glossy. It also shouldn't stick to your hands.
Now, when going to the store, always choose the right piece. And then any dish will turn out delicious for you.
Pork skewers in own juice without marinade
Even though I know various ways marinade, I am constantly looking for new recipes for myself. And I found this original way.
This recipe differs from all those proposed above not only in this, but also in the fact that when choosing the main product, not the neck part is taken, but carbonade, and it is cut not in the usual pieces, but in thin plates in the form of steaks.
This is so interesting and original recipe! How is he to you? Did you like it or not?
And in general it is very interesting, what methods do you usually use? Maybe you have your original ways. It would be great if you share them with us!
In today's article, I tried to tell in great detail about all the nuances of cooking delicious, tender barbecue. Attention should be paid to all stages of preparation. They are all equally important and significant. To cook a delicious dish, you do not have to ignore any of them. And only then it will turn out tender, juicy and very tasty.
Enjoy your meal!
Barbecue is an indispensable condition for any picnic, the taste of which largely depends on what kind of barbecue marinade you prepare. And spring, which we are all looking forward to, is the time for trips to nature, to the country, picnics with friends and relatives. We all get tired of long winter and we are looking forward to the first warm days and a “barbecue with cognac”.
How to cook delicious barbecue from pork, so that the meat is soft and juicy, I described in detail in. Be sure to familiarize yourself with how to choose the right meat for barbecue, how to cut it and how to fry it on the grill or in the oven, because the taste, softness and juiciness of the barbecue depend on compliance with these simple rules.
How to marinate pork skewers deliciously at home
Marinating is one of the main stages in the preparation of a delicious barbecue. Let me remind you how to properly marinate pork skewers so that the meat is soft and juicy.
1 rule. It is advisable to salt the meat immediately before frying or at the very end of cooking. If you salt at the beginning, then the salt will dry the meat and the kebab will turn out dry.
2 rule. Do not get carried away with vinegar, its overabundance can also make the kebab dry.
3 rule. In order for the meat to be soft and juicy, we use 3 main components - acid, seasonings and vegetable oil. The acid breaks down the connective fibers, making the meat tender. Seasonings give the meat an aroma and an unforgettable taste. And vegetable oil "seals" the meat, preventing the juice from escaping during frying.
4 rule. Pork skewers need to be marinated for an average of 4-5 hours.
5 rule. Delicious barbecue marinade is obtained with large quantity onion. For 1 kg of meat, it is desirable to use 0.5 kg of onion.
And for marinating barbecue at home, there are many recipes for delicious marinades so that guests are full and satisfied. Moreover, each recipe is good in its own way. But the choice is yours. I myself love experiments and I suggest you try all the recipes in turn. After all, this is the only way to draw your own conclusion.
10 most delicious marinades to keep meat soft and juicy
Classic pork kebab marinade with vinegar and onions
This marinade is probably the most popular, it can even be called a classic. It was with this marinade that we marinated the barbecue in Soviet times when they were not yet spoiled by the abundance of products. In this recipe we use the most simple ingredients- onion, salt, pepper and vinegar.
We will need:
- pork (neck) - 1.5 kg
- onion- 700 gr.
- vinegar (9%) - 50 ml.
- salt - 1.5 tsp
- pepper to taste
- vegetable oil - 1 tbsp. l.
- Cut the meat into equal-sized pieces, about 5 cm each.
- Onion cut into rings. Once again I want to note that you can’t feel sorry for the onion marinade. The onion should be about half the weight of the meat by weight.
- AT enamel pan lay a layer of meat in layers, sprinkle with onions on top, pour a little vinegar. Then repeat the meat-onion-vinegar and so on until the end of the meat.
- Add vegetable oil to the marinade.
- We cover the pan with a kebab lid and put it in the refrigerator for an hour. After another 4-5 hours, leave the kebab at room temperature.
- It remains to salt, pepper and string the meat on skewers before cooking (if desired, you can alternate meat with onions).
- It is better to fry such meat on the grill, following simple but necessary rules.
Pork skewers in onion marinade without vinegar. Very easy marinade recipe
This recipe is probably the easiest, since we only use onions for the marinade. In addition, the meat will be ready for frying quickly - in 1-2 hours.
Ingredients:
- pork (neck) - 2 kg
- onion - 0.5 kg
- vegetable oil - 1 tbsp. l.
- salt - 1 tbsp. l.
- pepper and spices to taste
- Cut the meat into equal pieces of about 5 cm.
- Onions can be cut arbitrarily. Grind the onion with a blender to the state of gruel.
- Salt the meat, pepper it. If desired, you can add a little vegetable oil for softness.
- Put onion porridge on top of the meat, mix well and leave to marinate for 1-2 hours.
Pork barbecue marinade with mayonnaise and onions
Surely, when they see this recipe, many will say that mayonnaise and meat are incompatible things. Meanwhile, meat marinated in mayonnaise marinade, it turns out unusually tender, juicy and soft.
Ingredients:
- pork (neck) - 1.5 kg
- onion - 700 gr.
- mayonnaise - 300 gr.
- salt - 1 tbsp. l.
- pepper and spices to taste
1. Cut the meat into equal pieces and put it in a saucepan, add salt and seasonings.
When cutting meat, it is important to observe the measure - if you cut small pieces, the meat will burn and be dry, and if it is too large, it will not fry.
2. Rub 1-2 onions on fine grater and add to the meat. Cut the rest of the onion into rings. Add mayonnaise to the meat with onions, mix everything well with your hands.
3. Leave the meat to marinate overnight (or 5-6 hours).
4. We string the meat on skewers and fry on the grill for about 30 minutes, periodically turning the skewers so that the meat is evenly fried.
Mineral barbecue. How to quickly marinate pork skewers in 1 hour
The advantage of this marinade is that thanks to the carbonated water, the meat becomes tender rather quickly. Yes, and mineral water is often on hand. If you are in a hurry, then this recipe is just for you.
We will need:
- pork (neck) - 1.5 kg
- onions - 2-3 large onions
- mineral water - 1 liter
- rosemary 1 tsp
- bay leaf - 2-3 pcs.
- salt - 1.5 tsp
- pepper to taste
To give a little sourness to the marinade, you can add lemon. But then limit the marinating time to no more than 4 hours, as the meat from the lemon will start to taste a little bitter.
Use highly carbonated mineral water for the marinade
- Cut the meat into equal pieces and put in a bowl, add salt, pepper and rosemary.
- Cut the onion into rings and knead with your hands until soft. So the onion will quickly give the juice to the meat.
- Grind the bay leaf with your hands and pour into the marinade, stir.
- We fill everything with carbonated mineral water.
- Cover with cling film and leave to marinate for 1-4 hours.
Seasonings and spices for the marinade, of course, you can choose at your discretion
Kefir pork skewers recipe. How to deliciously marinate pork skewers on kefir
An excellent recipe, the meat according to this recipe is very juicy, soft, and at the same time spicy thanks to hot red pepper. It is also wonderful that for the marinade we use a lot of greens and garlic arrows.
In this marinade, meat can be marinated for several days.
We will need:
- pork (neck) - 1.5 kg
- onions - 2 large onions
- kefir - 2 cups
- salt - to taste
- sugar - 1.5 tsp
- fresh herbs - basil, green onion, dill, garlic arrows
- chili pepper - 1 pc.
You can not bother with greens and marinate the meat simply on kefir. But greens add piquancy to meat and a special flavor.
- Traditionally, the meat is cut into fairly large pieces and put in a saucepan.
- In this recipe, the onion is also chopped coarsely. We add it to the meat.
- We cut the greens (as the hand takes). I do not always have garlic arrows, then I grind 2 cloves of garlic into the marinade. We also put the greens in the pan.
- Remove the seeds from the chili pepper and chop finely. Add chili to meat.
- Put salt, sugar and black pepper in the marinade.
- All this beauty is filled with kefir.
- Cover the pan with a lid and leave to marinate in the refrigerator overnight or even for several days.
The tougher the meat, the more sour the kefir for the marinade
Marinade for barbecued pork with red wine
Delicious barbecue marinade to make the meat soft and juicy. Wine is best used dry. I suggest this recipe with red wine, after all, it has more rich taste. But I think that with white wine, the kebab will turn out to be no less tasty.
We will need:
- pork (neck) - 1 kg
- onions - 6 pcs.
- red wine - 300 ml
- salt - 3 pinches
- ground black pepper - to taste
- rosemary - 1-2 sprigs
- bay leaf - 2 pcs.
- red pepper - 1 pinch
Do not use for marinating barbecue aluminum cookware. Enameled, glass or earthenware is suitable for this.
- We cut the meat into equal pieces and put it in any container. Add spices and salt.
- We cut the onion into rings and crush it a little with our hands to let the juice go. Add the onion to the meat.
- Separate the rosemary sprig and add it to the marinade.
- After 15 minutes, pour the wine into the meat and add the bay leaf.
- If you want the kebab to marinate faster, leave the marinade with meat at room temperature. And if you fry the next day, then you can put the meat in the refrigerator.
The most delicious marinade for pork barbecue in pomegranate juice
One of my favorite recipes. The meat is saturated with sour pomegranate juice and a special aroma. Pomegranate juice perfectly softens the meat fibers, after which it becomes soft and juicy. Even the color ready barbecue from pomegranate juice more beautiful. You can make juice by squeezing it from a fresh pomegranate. But I prefer not to bother and buy ready-made 100% pomegranate juice in the store. And then everything is very simple.
Ingredients:
- pork (neck) - 2 kg
- onions - 5 pcs.
- pomegranate juice - 500 ml.
- salt - 1 tbsp. l.
- coriander, hops-suneli
- black pepper to taste
- Traditionally, we cut the meat into equal pieces.
- We rub 2 onions on a fine grater, and cut the rest of the onion into circles.
- We put the meat in a saucepan, add seasonings and salt.
- Pour the meat with pomegranate juice. Mix the meat with juice thoroughly with your hands in a saucepan.
- We spread both grated and chopped onions in the marinade and mix the entire contents of the pan for several minutes again.
- Cover the pot with a lid and put it in the refrigerator. For greater effect, you can even put the meat under oppression.
The most delicious barbecue in pomegranate juice will turn out if the meat is marinated for 2 days. During this time, you can take the meat out of the refrigerator several times and mix it in a saucepan.
Marinade for barbecued pork in beer
The marinade on beer is good because the meat with beer marinade is soft and juicy, with a light bready aroma. In addition, beer available product, which men always have at hand.
Ingredients:
- pork (neck) - 1.5 kg
- onion - 2 pcs.
- beer - 0.5 l.
- salt - 1 tbsp. l.
- bay leaf - 2 pcs.
- black pepper to taste
- Cut the pork into pieces and sprinkle with black pepper.
- Finely chop the onion and add to the meat.
- Lightly crush the meat and onions with your hands.
- Grind the bay leaf with your hands and add to the marinade.
- Pour beer into a saucepan over meat and onions.
- Cover with a lid and marinate in the refrigerator for 8-10 hours.
If you want to marinate the kebab faster, then just marinate at room temperature, then 3-5 hours will be enough.
7. Now you can salt (not earlier than 1 hour before the end of marinating the meat).
8. We string meat on skewers and fry, you can pour beer marinade during frying.
Caucasian style pork skewers recipe
Who doesn't love Caucasian barbecue? Probably only those who have not tried it. Many specially go to restaurants of Caucasian cuisine to taste barbecue, which is invariably delicious, although it is usually cooked according to a classic recipe.
Marinade for pork barbecue with tomato juice
Another wonderful recipe delicious marinade for pork skewers. Tomato juice, of course, is better to use homemade, but you can completely get by with store-bought. For barbecue in this recipe, we use pork ribs.
Ingredients:
- pork ribs - 1.5 kg
- onion - 2 pcs.
- garlic - 1 clove
- tomato juice - 0.5 l.
- salt - 1 tbsp. l.
- sweet peas - 4 pcs.
- Bay leaf
- carnation
- black pepper to taste
- We cut the ribs rather large, about 6-7 cm long and put them in a marinating dish. Add bay leaf, a couple of peas allspice and cloves.
2. Cut the onion into rings and place the next layer on the meat.
3. The next layer is again meat, and on top of spices - bay leaf, cloves, pepper. Deepen the garlic clove in the middle. Alternate layers until you run out of meat.
4. Add a little salt to the meat, although the juice is also salty. Pour the meat with tomato juice so that it is completely covered.
5. Marinate the meat for at least 5 hours.
If you don't have tomato juice, marinade can be prepared from tomato sauce - dilute 2 tbsp. l. sauce in 0.5 liters of boiled water
I hope that from all the proposed recipes you will find your favorite and most delicious. And the topic of barbecue is so popular that it makes sense to continue it.
In the last article, I posted a wonderful one, read it, there are all cooking tips in rhyme and briefly.
Delicious kebabs and pleasant meetings in nature.
Usually, a decision about a barbecue picnic is made in advance. But sometimes the desire to enjoy grilled meat arises spontaneously. In this case, the fastest barbecue recipe comes to the rescue. Its marinating time is from 30 minutes to 2 hours, depending on the type of meat. Chicken cooks faster, but pork and lamb take longer.
To prepare this kebab, you do not need any special products. Everything you need is always at hand. Therefore, you can quickly marinate the barbecue and go to nature. While you are setting up a resting place and kindling a fire, the meat will be saturated with marinade and become tiny and juicy.
Ingredients
To take advantage of the most quick recipe barbecue, you will need the following products:
- 2-3 kg of any meat, preferably without hard veins;
- 1 kg of onions;
- 1 large bag (about 20 g) of barbecue spices;
It is also often required to add salt and black pepper to taste. For some reason, manufacturers of multi-component seasonings like to save on these components. By the way, you can not buy ready set spices, and collect the aromatic bouquet yourself.
How to choose spices for barbecue?
Often, at the moment when a quick barbecue recipe is required, a standard bag of multi-component seasoning is not at hand. You shouldn't worry about this. A good hostess will surely have all the necessary spices. So, let's mix our bouquet of aromas. We will need
This is a basic set for a quick marinade. It is necessary to take all the spices in an amount “at the tip of a teaspoon”. The exceptions are peppers and salt. Here, as they say, be guided by your own taste. You can also experiment by adding spices such as marjoram, ground bay leaf, chopped juniper berries, white pepper, barberry berries (ground), dried parsley and other herbs.
How to make quick marinade
Marinating the kebab should be done in 3 stages:
- Onions must be peeled and scrolled through a meat grinder. In this case, the largest grid should be used. Then small pieces remain in the onion mass. They look amazing and give a particularly tasty crust.
- After that, the meat should be washed, dried with a paper towel and cut into pieces. portioned pieces, the size of which should not exceed the fist of a six-month-old baby.
- Then you need to roll the future kebab in spices and rub it with onion mass. Don't be afraid to "massage" the meat. This will only make it soak faster.
If you like grilled onions, then it would also not hurt to marinate them first. The easiest way to do this is in vinegar, red wine or mustard with mayonnaise. To do this, cut another half a kilogram of onion into rings 4-5 mm thick and roll them in spices. After that, fill the onion with the pickling liquid of your choice.
This is where marinating ends. It remains to wait from half an hour (chicken) to two hours (pork and lamb) and start the frying process. It can be done either on coals or in the oven. All the intricacies of roasting meat in nature are described in the article "" We will now focus on home version fast food barbecue.
How to fry a barbecue in the oven?
In order to fry the kebab in the oven, you will need skewers, as well as culinary sleeve or foil. It is best to choose wooden skewers no shorter than 20 cm. Then 3-4 pieces of meat are conveniently placed on them. It is better not to string tomatoes, eggplants and peppers. In the oven, they, unfortunately, very often turn into porridge. So it's better to prepare warm salad from vegetables separately.
If you marinated not only meat, but also onions, then string alternately on skewers onion rings and meat pieces. Start and end with meat. After that, impromptu skewers should be put into the sleeve or wrapped in foil. Then the future barbecue should be placed in the oven, heated to 200 degrees.
Bake the meat in the sleeve / foil should be about an hour. True, in some cases (for example, if harsh lamb was used), the baking time is extended. Therefore, after an hour, unwrap the meat and check how softened it is. If everything is fine, brown it without the sleeve/foil for 20 minutes without lowering the oven temperature.
This kebab should be served with fresh vegetables and various sauces. And do not forget about the most important thing - fill the glasses with red wine, put the pita bread on the plates and enjoy the taste.
Margarita Olgiev shared the fastest barbecue recipe a.
With the advent of spring, you want to breathe in the freshness and aroma of blossoming trees. It is at this time that people celebrate May Day and Victory Day, on which they get out with their families to nature.
What vacation can be without tasty and fragrant barbecue from pork? Then a lot of questions arise. "How to choose the right meat?" "What is the best marinade to cook?"
So, the choice of recipe occurs individually, depending on taste preferences. We offer to consider the main options for preparing barbecue marinade.
Marinade recipe for pork skewers so that the meat is tender (a simple classic recipe with kiwi)
Kiwi contains natural acid. For pickling, it is best to use natural ingredients than artificially created in the form vinegar essence. It is important to remember that when combining the fill with meat, it cannot be left overnight, as exotic fruit greatly softens the meat fibers. Therefore, this step-by-step recipe is considered the fastest, most delicious and fragrant.
Products:
- pork (loin) - 1.6 kg;
- kiwi - 120 g;
- onion turnip - 420 g;
- spices, salt to taste.
1. Rinse the meat, cut into pieces of the same size, salt and pepper a little. Stir, light and crushing movements.
2. Remove the husk from the onion. Using a blender, grind until puree. Combine it with meat, mix.
3. Peel the kiwi. Turn into gruel and put in meat, stir and leave to marinate for 2 hours. After the time has elapsed, it is allowed to fry.
Next, I suggest that you consider the options for pork kebab marinade, which I once cooked myself and tried accordingly. As the saying goes: “there are no comrades for taste and color” - choose your barbecue recipe and quickly go to nature!
Properly marinating meat is the most important step in preparing a tender and fragrant dish. The chosen method determines the taste finished ingredient. Although pork pulp will be top quality, it all depends on the marinade made.
These step-by-step recipes will help make the meat tasty, fragrant and tender. The main condition for cooking is to observe the proportions of meat and the main product for the marinade.
The easiest way to pre-prepare meat pulp for frying is to marinate in a large number of onion slices. Due to the significant release of onion juice, the meat softens, and when frying it turns out tender and soft.
Products:
- pork fillet - 2 kg;
- onion - 2 kg;
- ground pepper - 25 g;
- lavrushka - 5 sheets;
- table salt - 10 g;
- granulated sugar - 10 g;
- lemon juice - 80 ml;
- ground coriander - 5 g.
1. Free the onion from the husk, wash and cut into a medium-sized cube. Crumble the parsley with your hands into a separate bowl.
2. Combine the prepared ingredients in a blender bowl and grind to a puree state.
3. Rinse the meat, dry and cut into equal pieces. Combine in a capacious container with prepared onion gruel, spices, sugar, salt and lemon juice. Mix thoroughly, cover and leave in a cold place for 6-10 hours.
Pork skewers - marinade with mayonnaise
A simple and common way to prepare a marinade for pork meat. Experts recommend using fat mayonnaise sauce or purchased "Provencal", but without additives. For piquancy, ketchup "Shashlychny" is added, as it contains fragrant spices in its composition.
Products:
- onion turnip - 500 g;
- meat without bones and skin - 1.5 kg;
- grill seasoning - 30 g;
- liquid smoke - 5 ml;
- mayonnaise "Provencal" - 40 g;
- ketchup - 45 g;
- table mustard -2 tsp;
- garlic - 4 cloves.
1. First of all, you need to prepare the pork: rinse, dry and cut into equal pieces. Peel the onion from unsuitable parts, chop into strips.
2. In a capacious container, combine meat, onion and seasoning. Leave for 60 minutes, previously covered. In a separate bowl, combine mayonnaise with ketchup, mustard, minced garlic and liquid smoke.
3. Lubricate the meat pieces with the finished mass, cover and put in the refrigerator for 3 hours.
Barbecue marinade with vinegar and onions for pork shish kebab
Make a marinade with wine vinegar and herbs quite easily and simply. The difference from other cooking options is the absence of vinegar essence. The filling turns out to be fragrant, spicy, thereby giving unusual taste pork.
Products:
- onion - 400 g;
- meat pulp - 1.5 kg;
- white wine vinegar - 50 ml;
- garlic - 4 cloves;
- sesame oil - 55 ml;
- granulated sugar - 2 tsp;
- chili - 15 g;
- cloves - on the tip of a knife;
- cinnamon - 0.5 tsp;
- thyme, thyme;
- lavrushka - 2 sheets.
1. Pre-treat the meat, cut into suitable pieces. Peel the garlic, rinse and pass through a press. Chop the clean and prepared onion into strips.
2. Hot pepper peel and cut into 2 equal parts. Combine all liquid ingredients with loose spices, mix thoroughly.
3. Pour into meat, add garlic and onion. Stir the contents well, cover and put in a cold place for 8 hours. If necessary and desired, before frying, it is allowed to sprinkle the pieces with finely chopped dill.
Classic kebab according to the Caucasian recipe from the chef of the Caucasian cuisine restaurant
The secret of cooking the most delicious barbecue, according to the chef himself, is the right meat and the right spices. So he fries meat only from the pork neck and marinates according to the classic recipe: thyme, two types of pepper (black and red), bay leaf, vinegar and vegetable oil, onion and salt.
Watch the video and everything will become clear to you:
Pork barbecue marinade with soy sauce and lemon
The composition of the marinade has an acidic base, since lemon fruit is used for cooking. In turn, soy sauce will give the finished dish some piquancy and a beautiful blush during frying.
Products:
- pork pulp without skin, bones - 2 kg;
- onion turnip - 1.5 kg;
- lemon - 1 fruit;
- spices for pork to taste;
- table salt - 30 g;
- a mixture of ground peppers;
- soy sauce - 50 ml.
1. Rinse the meat pulp from blood, dry with disposable napkins. Chop into medium-sized cubes and place in a convenient bowl.
2. Peeled onions, chop into half rings. Knead a little with your hands and combine with meat pieces.
3. Squeeze freshly squeezed juice from a lemon fruit, add spices and a mixture of peppers, pour in soy sauce. Mix thoroughly with light, pressing movements. Cover, put in a cool place for 4 hours with regular stirring. Half an hour before frying, add salt.
Pork skewers - marinade on kefir
The fermented milk drink contains acid, which makes the meat pulp softer. Kefir for this dish will come in handy. It is important to remember that you should not marinate the pieces for a long time in kefir. Otherwise, the result will be the same as in acetic acid. The time interval is from 3.5 to 4 hours. AT Tatar cuisine used when classic recipe special kefir drink- Airan.
Products:
- pork neck - 3 kg;
- onion turnip - 1.4 kg;
- kefir - 1 l;
- table salt;
- ground black pepper;
- a mixture of spices (coriander, paprika, nutmeg, zira);
- dry dill, basil;
- red ground pepper.
1. Rinse the pork, dry it with clean, disposable napkins. Cut into cubes measuring 5 cm by 5 cm. It is better not to chop into small pieces, otherwise the meat will turn out a little dry. Large ones, on the contrary, may not be fried. Place in a plastic bowl suitable for mixing.
2. Peel the onion from the husk, rinse and chop into strips. In order for the vegetable to let the juice out faster, it needs to be mashed a little. Determine in a container for meat.
3. Thoroughly mix everything, making light and pressing movements. Add prepared spices, dry herbs, ground pepper and fermented milk drink. Mix everything well, cover and put in a cool place for marinating, but not in the refrigerator. Do not forget to stir the contents of the container from time to time.
In time, 40-60 minutes will be enough before the start of frying the barbecue. It is recommended to salt the meat 10-15 minutes before cooking, as salt particles draw all the juices out of the pulp, therefore, the dish will not turn out soft.
Pork meat skewers marinated in mineral water (mineral water)
For a large number meat, it is better to use mineral water for the base of the marinade. It quickly penetrates deep into the fibers, making them juicy and soft. And if you add fragrant dry herbs and spices, then the composition for meat will be ideal.
Products:
- pork flesh without bones, skin - 4 kg;
- onion - 1 kg;
- paprika - 2 tablespoons;
- coriander (seeds) - 0.5 tsp;
- ground black pepper - 10 g;
- salt.
1. Rinse the meat, dry it with dry napkins and cut into equal pieces. Remove husks and other parts that are unsuitable for eating from onions. Chop in half rings and combine it with meat pieces. Cover and leave for 60 minutes to soak up the onion juice.
2. After the time has elapsed, add all the prepared spices and seasonings, mix thoroughly. Then pour in mineral water. Fill with liquid so that it completely covers the pieces.
3. cling film hermetically close the vessel with the meat in the marinade. Leave in this form for 8 hours, and preferably 10 in a cold place.
Salads for nature:
Marinade for pork barbecue with tomato juice (paste, sauce)
No less tasty is the meat, pre-marinated in tomato juice, sauce or paste. It is recommended to choose the basis carefully, but it is better to stop the choice on the product own cooking or tomato adjika. When packaged juice, it is important to look at the composition, as the less preservatives, the better.
Products:
- meat pulp without bones and skin - 3 kg;
- tomato juice - 900 ml;
- onion turnip - 1.5 kg;
- seasoning for barbecue to taste;
- salt, seasoned to taste.
1. Rinse the pork, dry it with clean disposable napkins. Cut into pieces of the same size and put in a convenient container for marinating.
2. Clean the onion, remove unsuitable parts for food and rinse. Cut into several pieces and scroll through a meat grinder.
3. Finished mass combine with meat pieces, add seasonings and juice, mix thoroughly. Cover and leave to marinate for 4 hours. It is important to remember that salt is added half an hour before frying.
Instead of juice, you can use tomato paste. Meat is prepared in the same way, only 0.5 kg of concentrated puree is taken for 3 kg of meat.
And often served with barbecue.
Marinade with pomegranate juice
The beauty of this step by step recipe in that no matter what additional spices are taken, the marinade will still give off pomegranate. The meat turns out to be lickable, soft and savory in taste.
Products:
- pork (loin) - 4 kg;
- a mixture of ground peppers;
- caraway;
- coriander;
- oregano;
- paprika;
- lavrushka;
- onion turnip - 1.5 kg;
- pomegranate juice - 1 l;
- salt to taste.
1. Rinse the meat, dry it and cut into cubes of the same size. Peel the onion from the husk and other parts unsuitable for food. Chop into rings or half rings, as you like. Combine in a separate container, mix thoroughly and leave in a cool place for 60 minutes.
2. After the time has passed, add the prepared spices, the main thing is not to overdo it. Leave again for 1 hour, and then pour the required amount of pomegranate juice. Mix well, leave the container with the contents for 6-8 hours, stirring the contents regularly. Add salt half an hour before cooking meat on the coals.
With beer
Beer lovers will love this recipe. By the way, gourmets and maybe even you will like it more than with vinegar or mayonnaise. Barbecue on beer exudes the aroma of malt, the aroma of live fermentation. I only advise you to buy beer that is really fresh and lively, you can spoil the taste of shish kebab with others of lesser quality.
Ingredients:
- beer (dark or light) - a liter bottle or two half a liter;
- onions - 500 grams;
- garlic - 3 cloves;
- ground coriander - 2 teaspoons;
- paprika - 2 teaspoons;
- salt - to taste;
- ground black pepper - to taste.
Everything is the same as in the previous recipes. Prepare the meat, finely chop the onion, garlic can be chopped or pressed in a crush.
Add spices, garlic and onion to the meat. Gently mix and pour the main ingredient - beer. Let it soak and saturate for 6-10 hours.
How to choose the right pork meat?
It is important not only to properly prepare the marinade for meat, but also to know the recommendations for choosing pork:
1. For a juicy kebab, a neck, a shoulder blade, a loin are perfect.
2. The color of the meat should be pink. The lighter, the younger the age of the animal and the dish itself will turn out much tastier and softer.
3. There should be a natural shine, haze indicates that the animal is not young. If you cook such a piece, then the kebab will turn out tough and tasteless.
4. Fat layers should be white shade, not yellow.
5. The smell is natural.
6. To purchase a piece of meat, you need to take it without bones, films and skins.
How to barbecue properly?
Before you start frying pickled meat, the pieces must be properly put on skewers. They are strung evenly so that the meat is evenly distributed throughout the skewer, and also that nothing hangs in the form of separate pieces. The onion must be completely removed from the meat, otherwise it will start to burn and the taste of the kebab will change.
Step-by-step meat frying technology:
- make your own coals or buy ready-made ones. Don't forget to keep the coals smoldering. The heat is weak - the meat is dry, and if flames come out, then the pieces will burn. In order to maintain approximately the same temperature, it is recommended to keep a bottle of water next to the barbecue;
- put skewers with strung meat on the grill, if necessary, it is allowed to additionally coat each piece with vegetable oil. So, the meat will be baked faster and will not remain raw inside;
- rotate skewers regularly. This is required so that the pieces are evenly fried;
- be sure to follow the cooking process and do not leave the barbecue anywhere;
- check the meat for readiness, remove it from the skewers to a clean plate.
- It is allowed to serve the finished dish with fresh vegetables, boiled potatoes. As a sauce, you can use garlic, soy, pomegranate, tomato.
Now you know how and know how to cook the most delicious shish kebab so that the meat is soft and juicy. Use any marinade recipe and shock your loved ones and friends.
Bon appetit! And have a great weekend!
Picnic season is just around the corner, which means it will be possible to feast with might and main juicy barbecue With golden brown and smoky flavor. At first, any barbecue, classic pork and dietary beef, "female" chicken and even "vegetarian" vegetable, not to mention the classic lamb, seems delicious dish. But the weather on the first warm days can be very unstable, and sometimes you have to catch an outstanding warm day. And prepare food for the meal fresh air literally on the run, so that upon arrival immediately start cooking barbecue. As a rule, marinating meat remains in best case as much time as needed to gather friends and drive to the picnic area. That is, the marinade should be as effective as possible, quickly acting on meat fibers and consist of products available at hand.
Traditionally, when a country holiday is planned in advance, the barbecue begins to marinate the day before, so that the meat is properly soaked the night before departure. spice mixture, acquired elasticity and piquancy shade. Each hostess knows the recipes for such marinades in the assortment, taking into account tastes, moods and dietary requirements present at the table. But, if the issue of time is acute for you and you need to marinate the kebab in a matter of minutes, you need completely different compositions of spices that can achieve no worse results as quickly as possible than with long and deep pickling. But don't even think about industrial blends and intense artificials. We suggest you choose one of the simple, easy to prepare and most importantly natural recipes barbecue marinade.
The easiest barbecue marinade
Like many other useful and tasty things, the marinade and the approach to preliminary preparation meat before frying or baking we got "inherited" from the ancient Greeks. These worshipers of the elements in all their manifestations marinated animal carcasses destined for feasts, in sea water. Actually, this is where the very word “marinade” came from, meaning nothing more than “marina”, that is, sea waves. The current state of open reservoirs does not leave us the opportunity to use the ancient method, but it gives an idea suitable for adaptation.
Take a couple of bottles of highly carbonated mineral water - enough so that its volume can completely cover the amount of meat you have prepared. The brand and composition of water can be any to your taste (dining room, medical-dining room and even medicinal), but try to find natural, and not just drinking water artificially enriched with minerals. Pour the meat in a saucepan with water and remember it with your hands. Cover with a tight lid and go to the picnic area. Upon arrival, carbon dioxide will have time to act on the meat fibers, minerals soak the meat, and road shaking catalyzes the process of marinating the future barbecue.
Quick barbecue marinade
The speed at which marinade affects meat depends mainly on the amount of acid in its ingredients. Therefore, if pickling speed is critical, do not spare the sour ingredients: lemon juice, dry wine, fermented milk products. If necessary, take into account several requirements for the marinade recipe at once, namely:
- simplicity of the cooking process;
- availability of ingredients;
- natural ingredients;
- universal taste, pleasant for most eaters;
- cooking speed and impact on meat;
- effectiveness in tenderizing meat.
For those who have a savory taste and spicy aroma fried meat puts above the desire for harmony, you can replace kefir with mayonnaise. It can be taken about half as much as kefir, just to coat pieces of meat. In addition, mayonnaise works faster than kefir, so it is more suitable for pork or beef, while unsweetened yogurt can be dispensed with chicken. Pepper can be replaced and/or supplemented with a head of garlic, peeled, divided into teeth and crushed into a pulp. But not everyone likes the aroma of garlic, so the option with pepper can be considered more versatile, and it requires less manipulation.
Other barbecue marinade recipes
There must be an alternative even if basic recipe everything suits you. Just in case, we offer you some more successful and proven marinade recipes for quick barbecue processing. Each of them will be enough from 30 minutes to an hour to soak the kebab and prepare it no worse than the classic "long" marinating methods.
- Dry marinade better for chicken than red meat. On the way out of town, go to any grocery store and buy a package of spice mixture for meat. Feel free to pour all its contents into a bag with chopped meat, tie the bag tightly and shake vigorously so that the spices are evenly distributed inside. Now put the bag of meat in the trunk: it will marinate by the time you get to the picnic area. Shake before frying extra spices or send meat to skewers.
- Tomato marinade. Pour the pieces of meat in a bowl enough tomato juice. Instead of juice, you can take tomato paste and lightly salt it. If you find tomato sauce like "Krasnodar", I have apples and spices in the composition, then consider that you are twice lucky. And if you can use instead tomato paste adjika - then the meat in half an hour will acquire the ideal condition for barbecue.
- wine marinade- This is a bottle of dry red (for pork, beef, lamb) or white (for chicken) wine, poured into a bowl with meat for barbecue one hour before cooking.
- fruit marinade- a truly extreme method of preparing meat, if used incorrectly, is fraught with the loss of all raw materials for barbecue. Take a few ripe kiwi fruits, cut into circles and put them on the meat. Watch the time carefully: thanks to the concentrated fruit acids, after 10 minutes even tough meat will become tender and pliable, and after 20 it will turn into patches of slimy biomass unsuitable for cooking.
Loading...