Shish kebab takes pride of place in cookbook most families, it has long been recognized as the most popular dish Caucasian cuisine. However, to this day, not everyone knows how to make pork kebab according to all the rules, soft and juicy. After all, a lot depends on the mixture in which the meat is kept before frying.
Soft and juicy pork kebab: marinade recipes and cooking basics
To get a really tasty pork kebab, we will study marinade recipes with kefir, mineral water, mayonnaise, beer, kiwi, etc.
Classic marinade for pork skewers
- table vinegar(concentration 6-9%) - 60 ml.
- onions - 0.7 kg.
- pork neck - 1.5-1.6 kg.
- coarse salt - 15 gr.
- olive/sunflower oil - 30 ml.
1. Before marinating the meat for barbecue, you need to make pieces of pork of the same size. Rinse the neck, dry with towels and wait 15 minutes until the moisture evaporates. Then chop into pieces of 5-7 cm.
2. Remove the husks from the bulbs and chop into rings. If desired, increase the amount of onion to get a really juicy kebab.
3. Prepare a pan in which to marinate. Place the prepared pieces into it, alternating them with chopped onions. Pour vinegar and oil on top, mix well with your hands.
4. Cover the dish with a lid and refrigerate for 1 hour (preferably more). Then remove the meat and leave at room temperature for another 5 hours. Before cooking, season the meat with pepper and salt and stir.
5. While frying, thread pieces of neck onto a skewer, alternating with onion rings. It is advisable to fry on the grill, pouring the marinade in which it was infused over the meat.
Now you know how to make really tasty pork kebab so that it turns out soft and juicy.
Pork shish kebab on kefir
- pork neck - 1.6 kg.
- onions - 700-750 gr.
- high-fat kefir (homemade if possible) - 0.7 l.
- spices - to your taste
It is better to make shish kebab with kefir from pork. High Quality, take a fresh neck. The recipe is quite simple, follow the instructions.
1. Rinse the meat and dry it with towels so that the moisture evaporates. Chop into pieces of the same size and place in an enamel container for marinating.
2. Chop the onions into rings, add to the meat and knead by hand. Spices can be added at this stage, as well as salt to suit your taste. Pour the ingredients with fermented milk drink.
4. Frying is carried out according to the usual pattern. While cooking on the grill, it is a good idea to spray the pieces of meat with the marinade in which it was kept. The kebab is served with vegetables or a side dish.
Using this recipe, preparing a Caucasian dish is quite simple, as well as making pork shish kebab according to classical technology. In any case, it will turn out soft and juicy.
Pork shish kebab with mineral water
- pork tenderloin (preferably neck) - 3 kg.
- highly carbonated mineral water - in fact
- onion - 1.3-1.4 kg.
- salt - half a handful
- black pepper, parika, coriander - to your taste
Mineral water pork shashlik is also considered a “classic of the genre.” The recipe is so simple that it can be implemented by a person who is preparing the dish for the first time.
1. Similar to all previous cases, you need to wash and prepare the neck, then chop it into pieces about 6-7 cm in size. Transfer the pork to a saucepan or plastic bowl, add the onion cut into rings.
2. Add the amount of salt indicated in the recipe, and also season with spices to taste. Now start mixing the meat by hand, squeezing it thoroughly. The onion should release juice.
3. Pour in mineral water so that it rises above the contents of the container by about 3 cm. Cover the dish and refrigerate for at least 8 hours.
4. When the specified period comes to an end, you can fry the meat. We string it onto skewers or place it on a wire rack, alternating with the onion. During frying, sprinkle with mineral water from a bottle.
Another simple recipe for making pork kebab. When using mineral water, it turns out soft and juicy if you do everything correctly and do not shorten the marinating period.
Pork beer shashlik
- onion - 0.6-0.7 kg.
- beer light variety- 0.6 l.
- pork (breast/neck) - 1.6 kg.
1. After washing, the meat must be chopped into equal pieces so that it is convenient for you to thread it onto skewers or place it on a wire rack. Grind the onion with a meat grinder/blender or chop it into rings and add to the pork.
2. Season with spices to your taste, do not add salt. Cover the dish and let stand at room temperature for about an hour. Next, pour in the beer, first let it sit in the kitchen for 3 hours, then put it in the cold overnight.
3. Before frying, prepare the grill, salt the pork, string it, alternating with onions. Don’t forget to pour the marinade and beer into a separate bottle to baste the kebab during the grilling process.
4. Cooking time varies from 20 to 30 minutes. When pierced, the pieces should release clear juice, this indicates the dish is ready.
5. In the question regarding how to make shish kebab, you must follow the rule. If blood comes out of the pork after a puncture, it is better to remove the kebab from the coals and keep it in a closed pan. It will “reach”, then the meat will turn out soft and juicy.
Pork kebab in kiwi marinade
- onion - 500-600 gr.
- pork belly - 1.2 kg.
- kiwi - 2 pcs.
The marinade for pork and kiwi shish kebab is very tender, which provides the meat with juiciness and special flavor notes. We recommend using brisket or neck.
1. Rinse the meat, dry it, chop it into pieces about 6 cm in size. Salt it, but not too much, otherwise the kebab will turn out dry. Sprinkle with ground pepper and mix with your hands.
2. Prepare the onion by chopping it into rings or chopping it in a blender. Add to the pork, stir again until the juice comes out of the onions.
3. Peel the kiwi, grate on a coarse grater and add to the total mass. After combining all the components, cover the dish and leave for 1 hour.
4. When everything is ready, you can start frying. Prepare the coals in advance, place pieces of meat on skewers or use a grill. Fry for about half an hour, basting with the marinade mixture.
Spicy kebab in tomato marinade from Stalik Khankishiev
Many people call this recipe nothing less than the most best marinade for pork skewers! This is not surprising, because the meat preparation technology from Stalik Khankishiev has won universal recognition a long time ago.
Ingredients:
- honey - 40 gr.
- pork neck - 1.3 kg.
- onion - 900 gr.
- olive oil - 30 ml.
- large tomatoes - 3 pcs.
- soy sauce - in fact
- chili pepper (optional) - 1 pc.
- garlic cloves - 4 pcs.
- paprika - 15 gr.
- corn starch - 2 pinches
So, before making pork kebab, we prepare the components according to the list. To ensure that the meat ends up soft and juicy, it is cooked in a tomato marinade.
1. Tackle the tomatoes first. They need to be washed, then grated and the juice drained. You won't need the peel and pulp. Mix the juice with olive oil, starch, honey, paprika, soy sauce. Lightly salt.
2. Chop the meat into 7-8 cm pieces and place in the prepared marinade. Cover the container with a lid and wait a couple of hours. During this time, chop the chili pepper, combine it with garlic gruel and chopped onion.
3. When the pork is marinated, place it on skewers or place it on a wire rack, sprinkle spicy mixture from garlic, onion, pepper. Start frying.
4. When the first fragrant crust, pour the remaining marinade over the meat. Keep a close eye on the kebab because this recipe tends to burn it.
How to marinate pork kebab with vinegar
- pork neck - 2 kg.
- vinegar essence - 10 ml.
- onion - 2 pcs.
Before you make a barbecue, you should stock up on your favorite spices. A pork dish will turn out soft and juicy if you don’t add it to the marinade. a large number of sunflower oil.
1. Buy fresh meat, it is important that it is not frozen. Rinse the product and chop into pieces of the optimal size. Next, cut the onion into cubes. Place the prepared ingredients into a deep container.
2. Make the marinade. Mix the essence with 150 ml. purified water. Pour the solution into the meat and add your favorite spices. Stir everything well. Cooking barbecue is quite an exciting activity. The pork dish will be very tasty at home.
3. If necessary, salt the meat immediately before frying. The pork should sit in the finished marinade for at least 2 hours. After this, feel free to go into nature and you can start grilling shish kebab.
Pork skewers in soy sauce
- lemon - 1 pc.
- onions - 5 pcs.
- pork neck - 3 kg.
- soy sauce - 60 ml.
Shish kebab in soy sauce takes on amazing flavor notes. The pork recipe is quite simple.
1. Start preparing the meat. Chop it into small pieces and place in a deep cup. Chop the onion into half rings. Mash the vegetable to release the juice, transfer to the pork. Stir the ingredients.
2. It’s easy to understand how to properly marinate pork kebab by following simple rules. Now you need to squeeze the juice from the lemon into a common container, add your favorite spices and soy sauce. Stir the ingredients and begin squeezing the pieces of meat so that they are saturated with the marinade.
3. Place the meat in the refrigerator for 4 hours. The contents of the container must be stirred regularly. If necessary, add salt half an hour before cooking the kebab. After the allotted time, you can start frying the meat.
Shish kebab with pork mayonnaise
- mayonnaise - 0.4 kg.
- mustard - 90 gr.
- pork loin - 2 kg.
When thinking about how to make shish kebab, consider all the recipes presented. Caucasian dish Pork is soft and juicy thanks to mayonnaise and other auxiliary ingredients.
1. Chop the meat into pieces and place in a cup. Chop the onion and crush it with your hands to release the juice. Mix the ingredients. Add mayonnaise and necessary spices to a common cup. Mix everything thoroughly again.
2. In the process of properly marinating pork kebab, you need to let the meat stand in the sauce for about 7 hours. It's better to put it in the refrigerator overnight. Salt should be added half an hour before cooking.
Technology for preparing pork shish kebab on the grill
1. You need to learn how to thread pieces onto skewers. Before preparing the kebab, know that the pieces of pork should not be placed too tightly, otherwise they will not cook on the grill.
2. Place them evenly and at short distances. The meat should not hang in separate places. If the pork was marinated with onions, remove them from each piece. Otherwise, the vegetable will burn on the fire, leaving an unpleasant aftertaste.
3. With some knowledge, it is not difficult to understand how to make delicious pork kebab. Using additional components, the meat is soft and juicy.
4. If vegetable oils were not used in the marinade, it is recommended to lubricate each piece with it before frying. This move will allow the meat to cook thoroughly and not burn. You can buy coal in ready-made packs.
5. Keep in mind that the coals should burn well, but not completely melt away. You need to feel intense heat, but without flame. Always have a water bottle ready. This will help extinguish the flames if necessary. Turn skewers regularly.
6. When the meat is browned, make a small cut with a knife. If the flesh is juicy and white, the dish is ready. Place the kebab in a deep bowl and cover with a lid. Leave the meat for a few minutes, the pork will be soft and juicy. Serve with baked vegetables.
Choosing pork for barbecue
If you don’t know which part of the pork is best to make shish kebab from, it’s worth checking out the tips.
1. The taste and juiciness of the final dish directly depend on the chosen pork. The marinade also plays an important role. The ideal part for barbecue is pork neck or loin. Always choose fresh, unfrozen meat.
2. When purchasing a product, pay attention to appearance. Since making pork kebab is essentially simple, you should choose pale pink meat with thin veins. As a result, the dish will be soft and juicy.
3. Avoid red meat, it's old. The kebab will turn out tough, no matter how you prepare it in advance. Also, do not buy a product that is too fatty. The fat will burn on the coals, and the meat will acquire a not very pleasant aroma.
4. Fresh meat releases a small amount of blood when pressed. The area where you pressed should disappear quickly. If this does not happen, it means the pork has been frozen and defrosted. Also, high-quality meat has virtually no odor. The aroma is rather neutral.
Pork shashlik is prepared quite simply. The key points remain right choice meat and high-quality marinade. The frying process does not require any special skills. Check out practical recommendations and start practicing. Good luck!
For the recipe with photos, see below.
When many people hear the word shish kebab, something like this comes to mind: The snow has just melted, it’s noticeably warmer outside, but there’s still frost, there’s a long weekend ahead (the May holidays are just around the corner), and meat for barbecue is marinating in the refrigerator. And tomorrow... Together with cheerful company family and friends out into the countryside, for a picnic, prepare tea over a fire, bake vegetables and fish in foil in the coals, enjoy the clean spring air and the first warm sun! Here it is, the beauty of spring - the beginning of the barbecue season !
What is this article about?
In our family, my husband cooks shish kebab. I don’t interfere in this matter and won’t tell you the nuances of directly frying meat. But I know how tasty and original you can marinate meat so that in the end you get a great kebab! My husband and I work as a team. He personally selects and buys meat at the market from a butcher he knows, I marinate the meat, and then my husband fries it on skewers
The success of a shish kebab is determined primarily by the marinade. If the meat has been left in the “correct” marinade for several hours, it becomes tender and soft, and retains the tenderness of the fibers during heat treatment.
I suggest you prepare properly for the joyful event - the opening new season of barbecues and picnics 2015 . Namely, read my article about marinade options for kebabs . How to marinate meat the best way? How to make it taste ready-made kebab got everyone excited? So, I’m sharing my knowledge about marinating meat for barbecue.
How NOT to marinate meat for barbecue
Many people marinate fresh tender meat for barbecue in vinegar the old-fashioned way. This is a grave mistake! Forget about vinegar marinade forever! Shish kebab from fresh meat and vinegar are incompatible things. Of course, you can “save” meat that is not entirely fresh with vinegar, but you and I are not going to string rotten meat onto skewers. Vinegar completely kills the taste in meat and makes it tough. But the marinade has a completely different task - to make the barbecue meat tender, soft and tasty!
Therefore, I do not recommend using regular vinegar(essence) for marinating shish kebab. Although some marinade recipes contain fruit vinegar natural fermentation- apple, wine, balsamic. This can be used as part of other ingredients (details below).
NOT I also recommend using the popular explosive mixture for marinating shish kebab. ketchup + mayonnaise . These products are mass industrial production The meat for shish kebab is not properly marinated. If you use a marinade of ketchup with mayonnaise, then in the end you will not get a kebab, but a pitiful semblance of it.
How then to marinate meat, if not in vinegar or in a ketchup-mayonnaise mixture, some readers will ask. And I’ll tell you everything now with all the details!
5 best marinades for barbecue
So, first I will list the five most delicious barbecue marinades that have taken root in the traditions of our family. Then I’ll tell you more about each one. So, I present the 5 best marinades for preparing meat for a wonderfully aromatic kebabs:
- kefir- onion marinade;
- marinade of their dry wine;
- kiwi + pineapple;
- coffee-onion marinade;
- Thai sweet and sour sauce.
How to prepare kefir and onion marinade for kebab
This marinade is ideal for pork kebabs. To prepare the kefir-onion marinade, we will need to take (based on the fact that there is 2 kg of meat):
- 5-6 onions;
- 1 liter of low-fat kefir (fat< 2,5 %);
- 5-8 pieces of black peppercorns;
- a little spices like khmeli-suneli (1 tsp is enough).
Grind black pepper in a mortar. Combine the cut into rings in a deep saucepan onion with a mixture of hops-suneli and pepper. Mix the chopped pieces of meat with your hands with a mixture of onions and spices. Add salt to taste (0.5-1 tsp). Pour in and mix again with your hands. The meat should be completely covered with kefir. Close the pan with a lid and put it in a cool place (refrigerator, cellar, closet). The preparation time for meat in this sauce is at least 3 hours. It is better to let it brew in the cold for 5-6 hours.
How to prepare marinade from dry wine
Natural grape wines They also do a good job of marinating meat on kebabs. For cooking wine marinade take (proportion for 2 kg of meat):
- 750 ml dry red wine;
- ground black pepper 1 tbsp. l. without slide;
- 2 large onions;
- salt as desired.
This wine marinade will perfectly marinate beef and veal, as well as pork loin. If you are preparing beef kebab, when slicing the meat, cut off all indigestible parts - veins, membranes, etc. Place the pieces of meat in a pan, on top - ground pepper, a little salt and diced onions. Mix everything again with our hands and fill it with a bottle of fine dry wine. Refrigerate the marinated meat for at least 6 hours, preferably overnight.
How to marinate meat with kiwi and pineapple
We fully appreciated this version of the marinade during our winter in Southeast Asia. There are plenty of fresh and juicy fruits here, but with good wine and kefir tension. That's why this one was invented delicious marinade for shashlik of fresh fruits - kiwi and pineapple.
Both kiwi and kiwi have the necessary sourness, which contributes to softening meat pieces. Cooked kebab in literally melts in your mouth! Pineapple and kiwi marinade - a real find for us!
This marinade is ideal for quick marinating How for chicken, So and for pork. You need to choose kiwis that are ripe, soft, and not “stony” to the touch. The pineapple should be completely yellow, without green areas - this is a guarantee of ripeness and juiciness of the fruit. To prepare marinade for 1.5 - 2 kg of meat you need to take:
- 1 kiwi;
- 1 medium pineapple;
- 1 bunch of cilantro;
- 1 tbsp. a spoonful of ground black pepper;
- soy sauce 3 tbsp.
Chop the meat, grate with pepper, mix with chopped cilantro and soy sauce. Wash the pineapple and kiwi, remove the skin. Using a blender, puree the fruit. If you don’t have a blender, try mashing the kiwi with a fork into a puree, and chop the pineapple finely until a large amount of juice appears...
The meat is mixed with chopped kiwi and pineapple. Also marinate in the refrigerator with the lid closed for about 2 hours.
Coffee (hot) marinade for barbecue meat
I read this recipe on the Internet about a year ago. I took note, and last summer we tried it out in practice. The result is really tasty and tender charcoal-fried meat. The author did not deceive So, we are preparing a coffee marinade, which is good for pork and beef. To prepare it you need natural ground (forget about instant!). Proportion of products per 2 kg of meat pulp:
- 2 tbsp. spoons of ground coffee;
- olive oil 3 tbsp. spoons;
- 1 tbsp. a spoonful of salt (without a slide);
- 3-4 onions;
- ground red and black pepper (½ tsp each);
- you can add fresh or dried basil for aroma (2-3 stems or 1 heaped teaspoon if dry).
The onion is cut into thin half rings, mixed with meat, butter, a mixture of peppers and basil. Pour coffee hot water(about a liter of water will be needed), put it on the stove and as soon as the coffee starts to boil, immediately remove it from the heat. Hot coffee Strain the grounds, add salt and stir. Pour hot coffee brine over our meat, close the lid and leave to marinate overnight. The next day we prepare a very tasty soft kebab!
Sweet and sour Thai sauce for meat
While in Thailand, we tried interesting dish local. On the menu in English it was called Sweet & Sour Prawns. Literally translated, this dish sounds like Shrimp in Russian. in sweet and sour sauce . Both chicken and pork are prepared in the same way in Thailand.
Similar meat recipes in sweet and sour sauces found in many Asian cuisines- Chinese, Filipino, etc.) This sweet and sour tomato sauce with pieces of sweet pepper, fresh pineapple and cherry tomatoes awakened the most tender feelings in my husband’s and my stomachs. I decided to try using this sauce. as a marinade for barbecue. It turned out delicious! I'm telling you.
For 1.5 kg of meat (both chicken and pork are suitable) take:
- 150 ml soy sauce;
- 1 tbsp. spoon of vegetable oil;
- tomatoes 2-3 pieces;
- 2 tbsp. spoons of rice or pineapple vinegar;
- 3 tbsp. spoons of honey or fruit jam;
- a piece of ginger or galangal 2 cm long;
- 1 small chili pepper;
- ground black pepper ½ tsp;
- ½ tsp. salt.
Peel and chop the ginger (galangal) into smaller pieces. Combine soy sauce with chopped ginger, sliced chili pepper and honey (jam). Stir the mixture. Pour it in natural vinegar(you can take apple or wine). Puree fresh tomatoes in a blender, combine with marinade (you can take a couple of tablespoons tomato paste, but with fresh tomatoes preferable).
Dry the pieces of washed, chopped meat with a paper towel, rub with salt and ground black pepper, and pour in the resulting marinade. The meat is marinated in this sauce for 12-15 hours; you can leave it for a day. Pieces of kebab in a delicate sweet and sour glaze are simply delicious!
In order for the finished meat to acquire a truly Thai flavor, I recommend alternating pieces of meat on a skewer with cherry tomatoes, small pieces of fresh pineapple and slices of sweet pepper. String tightly so that there are no gaps between the pieces! Fry over hot coals until the meat is golden brown. It will turn out delicious and juicy kebab Thai style is very tasty!
How to quickly marinate meat for barbecue
I'm telling you my life hack for emergency life situations. It happens that the desire to go to barbecue arises spontaneously and there is absolutely no time to wait several hours for the meat to marinate. Take my advice fast kebab marinade . It is prepared from grated onions.
If time is running out and you only have a couple of hours to marinate the meat - use onion marinade. To marinate the meat quickly, grate the onion or grind it into a paste in a blender. For 1 kg of pork, 3 large onions and 2 tbsp. spoons of ground black pepper. Pieces of meat are rubbed with pepper and filled with liquid onion mixture. After 1.5 - 2 hours, you can fry the shish kebab (before attaching to the skewers, remove the remaining onions from the meat).
What other options for barbecue marinades are there?
There are many in the world various recipes preparing the marinade for delicious kebabs. Below I will list interesting options marinades, but I haven’t tried them myself yet. If you have experience in marinating meat using any of the proposed methods, please share in the comments if it’s delicious
Interesting options for marinades for barbecue
- Yogurt + garlic + spices
- Pomegranate juice + ground coriander+ bow
- Mustard and honey (1 tablespoon each) + ground cumin and black pepper (1 teaspoon each) + zest of 1 orange
- Carbonated mineral water + onion + salt + herbs
- Adjika + apple cider vinegar + peppercorns
- Tomato juice (without chemicals) + onion + ground red and black pepper + garlic + horseradish + vegetable. oil
- Lemon juice (freshly squeezed) + olive oil + garlic + dried rosemary
- Light beer + onion + lemon + plant. oil + ground pepper + mustard
- Tkemali sauce + vegetable matter oil + honey + ground pepper
- Cream + dried basil + garlic + ground pepper
The meat is marinated, the pieces are strung on skewers, the kebab is ready for frying!
For good shish kebab you need to take only the highest quality, proven fish. A slight presence of fat is quite welcome.
The pulp should be cut into pieces weighing about 50 g. A good marinade for shish kebab, among other things, often contains onions. It adds piquancy to the marinade, and the dish with it will turn out more juicy. Onion rings, after the main ingredient has been marinated, are sometimes strung on skewers, alternating with pieces of meat or fish. For 2 kg of pulp, 700 g of onions are required. The ratio is approximate. It is believed that you can’t spoil shish kebab with onions. It is advisable that the onion heads be small - their diameter should not exceed the thickness of the chopped pieces. Otherwise, the onions will go beyond their limits and burn, and this is not very tasty.
Place the pieces of meat or fish in a large bowl, pour in the marinade and stir. After this, place the onion between the pieces. It must also be marinated and it is advisable to maintain the integrity of the rings, otherwise it will be impossible to put it on skewers. Cover the bowl with a circle or plate, press down with pressure and place in a cool place. After a few hours, depending on the marinade you prefer, as well as on the raw materials that are being marinated, you can begin stringing and frying.
Traditional vinegar marinade
Part vinegar marinade includes table vinegar - approximately 70-90 g, salt and ground pepper. There is no need to add water, since during the marinating process the meat will release juice, mix with vinegar and saturate all the meat. You should be careful with salt, as during frying the meat loses some moisture, as a result of which the salt concentration increases. Some lack of salting can subsequently be compensated for by the sauce that is served with the kebab. His recipe is at the end of the article.
A good marinade for shish kebab, prepared using table vinegar, is suitable for all types of meat and fish.
Fruit vinegar marinade
Natural fruit vinegar for barbecue is even better than regular table vinegar, however, due to the weak concentration, which does not exceed 4%, a longer soak time is required. Its quantity is also taken 2-3 times more, that is, half a glass. If ordinary table vinegar softens and soaks meat in a couple of hours, then fruit and berry vinegar will require about 8 hours.
The best vinegar marinade recipe for barbecue usually involves using natural grape or apple cider vinegar, infused with rosemary, tarragon or basil. This marinade is used to prepare shish kebab from pork, beef, lamb, chicken, rabbit and fish such as salmon or sturgeon.
In addition to vinegar, the marinade includes salt and pepper. With onions, proceed in the same way as in the case of a traditional marinade using table vinegar.
Marinade using red or white wine
The acids contained in table wines are excellent for pickling. The best marinade for barbecue is always made taking into account the color of the meat. For dark meat, use red wine, and marinate chicken and fish in white. Semi-sweet wine is ideal for marinating. White wine will give the kebab a slightly sour taste, which is beneficial for both chicken and fish. Of all the varieties of red wine, you can safely give preference to cabernet. Its astringency goes well with the meat of large animals, as well as rabbit. The best marinade for pork kebab is made with cognac. It is usually diluted halfway with water or citrus juice.
For 2 kg of pulp, one glass of wine mixed with salt and ground pepper is enough. The taste of the marinade depends on the type of wine. Onions will come in handy in this case too. It is recommended to grind it in a blender to a smooth puree and add it to the marinade. Send whole sprigs of fresh parsley there.
Marinade with mayonnaise
Modern gourmets advise marinating shish kebab in mayonnaise. This method is most suitable for those cases when the meat has no fat at all and may be a little tough, but the most knowledgeable people in the kebab business claim that mayonnaise, as well as dairy products- this is the best marinade for pork kebab.
Mayonnaise contains all the ingredients necessary for pickling - vinegar, salt, pepper and even mustard. It is this that gives dry and tough meat unparalleled juiciness and softness. The marinating time is quite long. It is better to leave the meat with mayonnaise in a cold place overnight. Since mayonnaise contains vegetable oil, the kebab will fry quite quickly. To get a tender and flavorful dish, it is important not to overheat the skewers. You will need to watch very carefully here. When a piece of clear liquid appears on the cut, the kebab is considered ready.
Marinade with sparkling water
For the marinade, use sparkling mineral water. It is desirable that this water has a pronounced taste and high level salinity. Carbon dioxide passes through the fibers of the meat and creates conditions for deeper penetration of the aromatic components of the marinade into it. These are fresh herbs - parsley, celery, basil, tarragon, oregano and mint. The amount of salt and pepper is determined individually based on taste qualities mineral water.
Sweet carbonated drinks also work great for marinating. Despite their apparent incompatibility with salt, pepper, onions and green herbs, meat is marinated in them very quickly. It turns out very good marinade for barbecue from the most different types meat. It undergoes the necessary hygienic processing and acquires a wonderful taste.
Korean marinade
Kebab lovers who know a lot about marinating meat recommend marinating it in liquid from Korean vegetables, which are sold in markets by weight. The strong taste of a very spicy solution perfectly marinates any meat. This is the best marinade for dark meat kebab. Koreans keep the composition of their brines a secret, but it is not necessary to know them. For 12 skewers, half a glass is enough Korean marinade from any vegetables.
Marinade with tomatoes
Another option quick marinade represents canned tomatoes. It has all the necessary components. Tomatoes are also used for marinating meat. Several pieces need to be mashed and combined with brine. Keep the meat in this composition for one night. The next day you can grill the kebab.
As for fish, this is perhaps the best marinade for fish kebab. IN in this case marinating should not be too long - 15-20 minutes will be enough.
Marinade with pomegranate juice
IN southern regions It is believed that the best marinade for lamb kebab is made from pomegranate juice. Bagged canned juice not suitable for this purpose. It is better to buy fresh at the market or squeeze it out of pomegranates yourself. To marinate 2 kg of meat, one glass of juice is enough.
In addition to juice, the marinade includes salt and pepper and fresh herbs. They need to be placed in whole branches. They should not get on the skewers. Since the pickling process lasts about a day, during this time the plants have time to give all their aromas to the marinade.
The same marinade is suitable for beef.
It makes the color of the meat more rich and beautiful, and in some cases this can be very significant.
Beer marinade
This marinade can be prepared using one beer with regular seasonings, such as salt and pepper, without adding anything else, in the hope that the hops and malt, which gave the drink flavor, will do a good deed for the meat. According to experts, it is beer that produces the best marinade for pork kebab. Only high-quality live beer is suitable for it without the inclusion of preservatives and other artificial ingredients.
Beer marinade can transform familiar pieces cold cuts into an amazingly tasty dish.
Beer and pomegranate juice need to be mixed in a 1:1 ratio. Place cilantro, basil, parsley and celery in the marinade and use a blender to chop into porridge. Salt and pepper. Dip the meat into the marinade and keep it in it for 6 hours. If the kebab is planned for the second part of the day, then it is convenient to do it in the morning. To ensure that the meat retains all its flavors and does not lose its juiciness, before placing it on skewers, it should be removed from the marinade and watered vegetable oil. This kebab cooks faster than without oil. Its readiness is checked by cutting a piece of meat. As soon as the juice turns from red to clear, the kebab is ready. It is recommended to remove it slightly undercooked. The best marinade for pork kebab, and beer marinade is just that, has unique property preservation, in which even raw meat will not cause harm to health.
Lemon juice marinade
This marinade is most suitable for fish, but it may also be suitable for meat. You need to squeeze 150 grams of juice from several lemons, add salt, pepper, onions and green culinary herbs, crushed into porridge. Do not marinate for too long - no more than half an hour. Remove the marinated pieces from the sauce and pour over vegetable oil. After this, immediately thread it onto skewers and send it to the grill.
Kefir marinade
Fermented milk products are considered an excellent basis for marinade. In order to marinate 2 kg of meat, you need to prepare the following composition. Spices- cilantro, basil, dill, mint, celery and parsley - put in a blender. Send a few cloves of garlic and a couple of onions there. Season with salt, add ground pepper and pour in half a liter of kefir. Grind all the ingredients thoroughly and pour in a thick and aromatic mixture pieces of meat. The best marinade for shish kebab made from chicken, pork, lamb or beef is made using old kefir. The more sour it is, the better. The duration of marinating depends on the type of meat. For chicken, 30-40 minutes is enough, and pork can be kept for a day.
Chicken marinade
Chicken breast fillet can be marinated using any of the methods suggested above, but we offer you the best marinade for chicken kebab, tested and liked by many gourmets. In order for the marinade to be enough for one and a half kilograms of meat, you need to mix two tablespoons ready mustard with the same amount of mayonnaise and soy sauce. Add a handful of suneli hops and a teaspoon powdered sugar. Crush two large cloves of garlic and mix with the rest of the ingredients. Marinate in this mixture for 40 minutes.
Barbecue sauce
The main task of the marinade is to process raw meat products so that they become absolutely safe for consumption. After aging the meat in one of the marinades we offer, you can eat it raw, but it will be much tastier if you scorch it with the heat of the grill coals and pour over the appropriate sauce.
We are offering to you universal sauce, which is suitable for any barbecue. If your kebab turns out to be a little bland due to incorrect calculation of the amount of salt and hot pepper, then all the missteps are successfully compensated for by homemade tomato sauce.
Three kilograms of tomatoes need to be scalded with boiling water and peeled. Pass through a sieve and pour into a large cast iron frying pan or a saucepan. Put on fire. Place 3 bay leaves, one small piece of ginger root and a straw of cinnamon in a saucepan. When it evaporates excess water, and the volume tomato puree will be reduced by 2 times, you can begin to enrich its taste. To do this, you need to grind fresh dill, basil, tarragon, oregano, mint and 100 g of garlic in a blender. Grind 1 clove, 1 pea into powder large pepper and 20 small peas, a small pinch of cumin and black cumin. Send all this to the tomatoes, after first removing the cinnamon, bay leaf, ginger from the pan and adding salt and a coffee spoon of sugar to taste. Wait until it boils and turn it off.
If there is more sauce than needed, you can put it in glass jar, pour a little oil on top, cover with a lid and put in the refrigerator until the next barbecue.
Often, trips to the country, outdoor recreation, or just evening gatherings with friends in a gazebo near the house are strongly associated with perhaps the most popular and iconic dish - shish kebab.
A pork kebab recipe is not just a recipe for a meat dish, it is real science, culture and philosophy. It is important to know what meat to choose and how to soak the kebab.
Pork shish kebab recipe. Meat selection
There are many opinions about what a pork kebab recipe should be: how to properly soak, prepare and fry the meat. However, there is no disagreement when choosing it: the meat must be fresh and chilled, but in no case frozen or, on the contrary, steamed.
Thus, a good juicy kebab cannot be prepared from frozen meat, and besides, it contains less nutrients. And fresh meat may bleed during cooking, and before preparing the kebab it should be thoroughly marinated.
Equally important is which part of the carcass you choose. The most delicious and juicy kebab comes from pork neck– the part that is located along the ridge on the neck - it is the most tender.
Make sure that there is not too much fat on the pieces: during cooking, the lard will begin to melt, burn, and the kebab will acquire an unpleasant taste.
How to soak shish kebab according to all the rules
The basis of any barbecue marinade is three components: salt, pepper and onion. You can choose pomegranate or lemon juice, wine, curdled milk, kefir.
Often in marinade for pork kebab Vinegar is added, but it is used to mask overly tough or not entirely fresh meat. Therefore, when choosing a preparation for barbecue in a store, think about how long ago the meat soaked in vinegar was prepared.
Marinade with kefir
One of the most popular and affordable marinades for pork barbecue is a marinade with kefir or yogurt. To prepare it you will need 1 liter of kefir, 4-5 medium-sized onions, salt, spices, herbs to taste.
Place the first layer of pieces of meat on the bottom of the dish, add a layer of chopped onions, herbs, salt and pepper, add spices, and pour kefir on top. The procedure should be repeated until the meat runs out.
In this marinade, the meat should stand for 24 hours in a cold place.
Dishes for marinade
Meat should only be marinated in enamel, glass or clay containers, and under no circumstances in aluminum: the oxides of this metal can interact with liquids and the meat itself. IN best case scenario the taste of the kebab will be spoiled, and at worst, instead of a tasty meat dish, you will end up with real poison.
How to properly grill shish kebab
To ensure that the meat is evenly fried on all sides during cooking and does not turn on the skewers, you should not cut it too coarsely. If the pieces are small, the meat will simply dry out. The most optimal size there will be pieces of meat measuring 5x5 centimeters.
It is also important how the meat is threaded on the skewers. You should not make an accordion out of each piece: it is enough to pierce it along the fibers in two places so that it does not dangle or hang down.
You can string onion rings between the meat, Bell pepper, tomato To ensure that the kebab cooks evenly, try to separate the pieces of meat from each other.
To determine the readiness of the kebab, you should carefully cut the meat with a sharp knife: if the flowing juice is clear, it can be safely served. If the juice is colored pink, this means that the meat is not ready yet, but if there is no juice at all, then the kebab is overdried.
When preparing shish kebab, do not be overzealous and turn it more than 1-2 times, otherwise the meat will turn out dry.
Firewood for barbecue
To prepare shish kebab, it is best to use linden, oak, birch, grapevine, as well as all breeds fruit trees(pear, cherry, peach, apricot, apple and others).
But firewood from coniferous trees should be categorically excluded: resinous wood will give the meat a specific taste, which subsequently cannot be improved by any sauces.
Please note that the kebab is cooked over the heat of coals, and not over an open fire.
How to cook chicken kebab
To prepare chicken kebab, you can prepare the same marinade as for pork, only for soaking chicken meat it will only take a few hours.
You can also use next recipe marinade: mix 1 glass of dry wine, lemon or tomato juice, onion cut into large rings, ground black pepper, herbs, spices.
If you plan to make chicken kebab on skewers, then each ham should be cut into 2-3 pieces before marinating. If you have a barbecue grill, then you can place whole legs in it, adding onion rings, eggplant or tomato slices.
To begin, rinse the meat with running water and dry it with a napkin. Who knows how and who groped him before you, and there is absolutely no need for moisture in the marinating. If you buy meat at the market early in the morning and marinate it according to this recipe right away, then in the evening you can safely turn it on the grill!
We have dealt with meat, by the way, lamb will be even tastier, and I have been convinced of this more than once and will always affirm this. I once had the opportunity to cook barbecue for a purely Turkish society; they bought me the meat themselves. What was it like? It was surprising that they snatched pieces of meat almost from the mouths of even others! The lamb was marinated exactly according to this recipe! Therefore, I still try to treat my dear and respected guests with fresh lamb!
Using this method, we cut the meat into transverse washers 3-4 cm wide, then into equal pieces, removing the bar and tendons. Don’t get too carried away with removing the lard, this will add some juiciness. After a good workout, you may end up like me, where each shelf of meat comes out with a difference of two to five grams!!! For lean lamb, it is recommended to also put fat tail fat between the meat. Let's leave this topic for lamb lovers.
Now the ingredients for marinating and the whole secret of my dish. We take it at a rate of, let’s say, 3-4 kilograms. The main system for marinating meat is not what ingredients to put in it, it’s even very important in what sequence!
1. Salt (about 4-5 tsp). I’ll say right away that everyone’s tastes are different, I personally don’t add salt to anything on the table, I never even add salt to eggs or tomatoes. The two chemical compounds, sodium and chlorine, that make up salt, do not provide anything good for the body, and they will damage the bones to the point of arthrosis. Let’s not talk about the fact that salt is simply necessary, you can’t live without it, etc. But under-salted kebab will be very inappropriate, so it needs to be well and properly salted.
2. Black pepper and, I especially emphasize, coarsely ground, as in the picture. No “dust” from the pepper shaker! Better yet, crush the peas with the flat of a knife and then cut them a little with the tip. When you chew the meat, these grains will give you a pleasant taste sensation. How many? 15 – 20 peas!!! If you want more, it's not for everyone! By the way, black pepper is very beneficial for the body!!! Are you familiar with vodka with pepper for colds? So, it is not vodka that gives the healing reaction, first of all, but the black pepper itself!
3. Coriander. She is also cilantro. I think you are familiar with this name. Again the question is - how much? I think that 15-20 peas will also be enough. They need to be crushed in a mortar, first lightly fried. It may already be sold ground. But, in no case, maybe I will repeat, it is IMPOSSIBLE to overdo it with seasonings! Otherwise you won’t get the real taste of meat. If the coriander is already ground: a little more than half a tsp. Or rather, it will be like in the photo. I have seen how they marinate kebab with green cilantro, but in order to recommend this to you, you need to check it yourself. I haven’t tried it - I don’t know, although I’ll definitely try to marinate it like this as soon as the opportunity arises.
4. Basil. I have it in a jar, dry. Sold in almost all stores. Take the same amount as ground coriander. In a teaspoon size it is 1/2, maybe a little more! This herb does not have such a sharp and pungent taste.
5. Thyme. He's Thyme. One of the Asian seasonings, from which dried thyme is used. IN small quantities complements vegetables and meat dishes, as well as various salads. The use of thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain strength, energy and courage. In the Middle Ages, girls embroidered a sprig of thyme on knights' scarves for courage. How many? Per kilogram – one or two pinches, rubbing lightly with your fingers.
6. Zira, aka Zra, aka Kumin. Not to be confused with caraway seeds or dill. Such things do not go into barbecue at all. Look in stores, with friends and it will pay off for you! I haven’t seen it in German stores, but they definitely have it in Russian stores! Quantity? A very specific seasoning, a little less than half a tsp will be enough. Zira has a very specific taste, so be careful in its quantity. Zira is very similar to dill, don’t confuse it!
7. Bay leaf, a couple of pieces. Even if it breaks into pieces there small pieces while stirring. When you put the meat on skewers, if you notice it, simply move it to the side. They don't eat it!!!
8. Red pepper, paprika. Ground, sweet. You can have a teaspoon without a “slide”. It will give a little of the desired aroma and beautiful colour when frying. Want to add some spice? One clove of crushed garlic, add hot, Bell pepper, but I warn you that the taste of the meat can be greatly interrupted, I think you don’t need this, because you wanted real kebab, is not it?
9. Onions. We prepare it in two ways: smaller onions are used for meat, larger onions are used as a snack. First, cut large onions and only into rings. The rings need to be separated from each other. We sort it out carefully and add the rings separately into a dose, and mix everything else with the meat. Snack on the kebab rings! And not some kind of waste or tails, cut at random. Aesthetic culture and accuracy must be present first of all! About 5-6 bulbs will be enough. As some people write that onions are 1:1, it seems to me that there will be a lot, just cut them correctly so that they release the juice. For convenience, in the second way, you can pass the onion through a meat grinder, and then squeeze the resulting mass through cheesecloth. This is what I use, it’s very convenient and you don’t have to deal with onion waste. It’s even easier to put it through a juicer, it will be more practical, but it will be more hassle with washing the machine. The next day, you can sprinkle onion rings with vinegar diluted with water and sprinkle with red or black pepper, as you like!
10. Sunflower oil, do not confuse it with olive oil, 5-6 tablespoons. Yes, yes, you heard absolutely right, it’s sunflower oil! Imagine yourself that you threw meat into a frying pan, without oil. And, no matter how non-stick frying pan you have, any meat will simply start to burn. This is what you see in the pictures of other barbecue makers, where the charred edges stick out, and you need to chew them, because spitting them out is ugly and just inconvenient. Add the oil after all the added, mixed ingredients, in exactly the same order as written.
This is what someone fried meat looks like in the picture: a. marinated without oil;
b. the onion was cut too finely and not all of it was removed;
V. this is the meat that comes from the neck trim,
slightly pink in color, does not change its shape after marinating and does not have a real, juicy taste. How did it burn? Can this be called shish kebab?
11. And now, having put everything that is written above into the meat, passing it between your fingers, we begin to mix everything thoroughly, adding an equally important and, I would even say, effective product, this is LEMON. Half a good-sized lemon will do. Just be careful to squeeze out only when everything is already mixed with seasonings and oil. If lemon gets on clean meat, it will immediately become a “stake”, like vinegar does, so vinegar simply does not go into barbecue.
You can pour vinegar over already fried kebab.
12. A quarter, or maybe half, of natural pomegranate juice will add even more compliments to you and hide the key to your recipe even more reliably! Garnet, in summer time, you are unlikely to find it anywhere, and it is better to ignore juices in the store. Many tests show that the grenade was not even close to there. So, let's leave your experiment until late autumn.
Mix all this thoroughly and leave it tightly covered in the pan, pressing down on top with a plate of approximately the same diameter. Place something heavy on top and leave it like that until tomorrow. Although, as I mentioned above, if the meat is fresh, then it will also marinate throughout the day. In the morning, mix everything, now enjoying the smell that will already come from the meat. You can even lick it or bite it, now there is nothing scary in this meat.
And this is what fresh, soft, vigorous, marinated meat should look like. It can be immediately distinguished from bad meat. Conclusion: be friends with the butcher, at least find out what days he slaughters. An exceptional case is if you do this yourself. Now I’ll also pay attention to the grill. It must also meet some parameters. It is best to have an iron one, or even better, a stainless steel one; the thicker its walls, the better. It will retain heat better and fry the outermost pieces.
And you don’t have to torture yourself with hunger by making barbecue on bricks or hanging chains somewhere.
My grill looks like this: length – 60 cm, height 15 (from the grate) and width 22 cm. Main mistake those who make barbecues: the grate should not have a large number of holes. It would be better if a quarter of the bottom of the grill was made entirely of grate, the rest was solid iron. You will see how the meat will simply brown and fry to its full depth. And most importantly, it will not flare up under the flame of fire, where the meat will immediately take on a smoky color and lose the taste we all need. Do you want to eat soot??? Me not!!! Smoking is a completely different topic and in this case it will simply not be appropriate.
This barbecue is for a small company or an outing. At the moment in the photo, my newest barbecue is being tested. Now that everything is over. behind and the meat has been eaten, I can say with confidence that it did not pass the test 100% and now has its drawbacks: along the edge of the holeless bottom, along, I made holes through five centimeters and now everything is fine! Yes, there was no damper for the blower yet, so I had to remove the meat from the place where the grate was, my welder said that he would fix this matter.
Also, I will not focus on the fact that the meat should be fried at good heat all the time, turning and, in no case, should not be doused with flames. Let the coals burn thoroughly, fan the ashes, and only then do the most beautiful thing in this art - fry the kebab! Every self-respecting kebab cook should know this!
Next to the grill is all my marinated and skewered deliciousness! Everything is very convenient and practical! Regarding lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat cooks quickly, just a couple of minutes is enough. Women especially need to learn one truth, because... they often confuse the juices from the fried meat with blood, so they ask for more fried meat. Although the meat is already quite ready.
I will also reveal my tradition to everyone. Once the coals are lit, I always grill just one stick first. For the success of the event, I will pour a glass of good red wine and evaluate the quality of the future kebab. I’ll let my guests try it, even if not all of them, irritating them to the limit. And then it went - let's go!
I personally have had cases where close friends, one even a butcher by training, were speechless while eating. And after 5-6 sticks, exhaling, he said that he had never eaten such kebab! Now, by the way, this is the only way to marinate!
There is no need to make meter-long skewers. By the time you eat, you get to the last piece, it will already be cold. Secondly, waving a “sword” at the table, saying how delicious the kebab is, you can good friend gouge out an eye. And how wonderful it is to eat shish kebab from a skewer when it is still hot. In this case, I use my own short skewers (total length 37 cm). If you only have 20 of them, it means you have no friends and you cannot invite anyone to visit. The meat should be put on the skewers until the last piece. Or do you do this: “Hey, Vovan, come on, finish your food, give me the skewer, I need to fry Kolka!”
I have about 90–100 of them, they don’t rust, they don’t ask to be eaten, unless they put meat on them, and there’s enough for everyone. And when I go into nature, I take all the meat already put on and only on skewers. In a special container and hidden from all insects. I only put marinated meat on skewers myself and only at home. I don’t bother my ladies with this work; once I’ve taken up the task, I’ll see it through to the end. I don’t want to offend our dear and fair sex, but the meat should not roll on skewers or hang down to the very coals.
As for the size of the chopsticks, when eating, it’s better to take another, fresh one, hot stick, so I plant 5-6 pieces. For lovely ladies, one skewer is enough; she would like to try a second one, but with huge skewers, she is afraid that she might not be able to cope. With my size, I can easily regulate the amount of kebab I eat. We are not in the Stone Age with a spinning mammoth or in a competition: “Who can eat the most!” Although, with a good barbecue, any thought about diet simply disappears! And your lady can always eat two or three skewers with pleasure!
Again, a real-life incident. The day dragged on with all sorts of things, it was late evening, a sauna and, accordingly, a barbecue. One lady from a family circle was very indignant, like, at night, looking at such a dish!? From her youth she knew the rules of nutrition, looked after her figure, and, by the way, she swallowed three sticks, and even a glass of beer!!!…
The last condition and important: always seat guests at the table, let them skip one glass with salads. No walking around the grill, everyone must sit at the table! Let them sniff with their nostrils what you are cooking there. Your place is only by the fire!!! This is where you start serving them your kebab!
Shish kebab should only be eaten hot! And yet, if you treat them to barbecue, let it be only barbecue. Some kind of appetizer, like: pickles, tomatoes, squash. Sweet peppers, black olives, onions, dark bread and, of course, good vodka! There shouldn’t be any manti or pies, because you are only serving SHAB!
I don’t know where they will kiss you later for this, but you will definitely be the first kebab maker in the village! This is what the first skewer looks like, squealing, frying and not burning over the hot fire. And the juice, what juice is flowing, just look! If it drops on the fire, then this drop will immediately burst into flames, but at the bottom of the grill with the least ventilation, this will not happen.
Below you will see that all the batches of barbecue I fried look about the same, so you can do it too, I’m sure of it!
But here is the first batch, people are waiting, everything is poured, just serve it!
And this is what lamb looks like: surprisingly golden brown and just melting in your mouth. This is exactly the meat that you saw in the second picture above. What exactly served as the pickle? This cannot be said; most likely, each ingredient contributed to this work. And the fact that the first pancake can always be lumpy, you know this, but the lesson you will learn from this is the most correct one! In this case, if everything was clear to you, there simply cannot be an error.
Try my recipe, maybe you will like this dish too! You're actually drooling???
PS: as one wise man said, “We do not live in this world to eat, but we eat to live!!!”
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