Quick barbecue marinades. Pork skewers: the most delicious marinade to keep the meat soft

Hello again, dear friends and guests of my blog! I continue this burning topic of kebabs and the most delicious marinades for them. Last time we looked at pickling methods. However, I have already talked about it.

There are just incredibly many different recipes for meat in nature, which can not fit in one article. Therefore, today I want to talk a little more about this and describe in detail.

I myself was so captured by this topic that I simply can’t stop, summer is just around the corner. Weekend outings ahead. What's a picnic without a good barbecue? Yes, none!

My husband has already run out of recipes, but I am persistent and not going to back down. I rummaged through the Internet and found many more interesting ways to marinate skewers. In particular, from pork, as it is one of the most popular types of meat that Russians choose for outings into nature.

Since I already wrote about this, I’ll just briefly remind you how to choose the right meat:

Choose only chilled, in no case from the freezer.
Check freshness with your finger. Just poke at it and if it quickly recovers, then everything is in order.
Color - The darker the meat, the older it is. Take the color pink.
The most suitable parts for barbecue are the neck, tenderloin, chop and ham.

A very interesting recipe, cooked in warm sunflower oil, which absorbs all the aroma of onions and spices. The meat infused in it is very soft and juicy.

Ingredients:

Pork tenderloin - 1.5 kg
Soy sauce - 20 gr
Onion - 2 pcs
Tomatoes - 5-6 pcs.
Vegetable oil - 15-20 gr.
Garlic - 2 cloves
Ground red pepper - 0.5 tsp
Paprika - 0.5 tsp
Salt - to taste
Bay leaf - 1 pc.

1. Remove the entire peel from the tomato. To do this, make small cuts on top with a cross and place in hot boiling water for just a couple of seconds, then drain the boiling water and the skin can be easily removed. Then grate them into a bowl on a coarse grater and salt and mix.

2. Cut the onion into half rings and put in a preheated pan, heat a little and squeeze the garlic there, mix. Let it heat up in the pan for another minute and turn it off. You do not need to fry the onion, just let it become slightly transparent.

3. Right into the pan with onions, while the oil is still warm, pour the spices, broken bay leaf and tomato pulp. Stir and add soy sauce. We do all this so that the warm oil gives an amazing aroma, soaked in onions and other spices. In cold oil, this effect will not work.

4. Cut the tenderloin into portioned pieces that you will put on a skewer. Pour the marinade into it and mix well with your hands. Leave at room temperature for 2 hours, then you can put it in the refrigerator overnight. Although already after 2 hours it can be fried on the grill.

The meat is cooked for approximately 18-20 minutes. Turn it over every 30 seconds so that it is cooked properly on all sides. And your meat will be just incredibly tasty, soft and juicy.

Recipe for pork skewers with vinegar and onions on mineral water

Here's another quick marinating recipe for barbecue on carbonated mineral water. Mineral water does wonders for meat. It speeds up the process itself and the meat is quickly saturated with the prepared brine.

If you don't like regular vinegar, substitute apple or grape vinegar, but then add one or two tablespoons more.

Ingredients:

Pork neck - 1.5 kg
Large onions - 3 pcs.
Ground pepper - 1 teaspoon
Tomato paste - 4 tablespoons
Salt - 2 teaspoons
Sugar - 2 tablespoons
Vegetable oil - 50 gr
Vinegar 9% - 4 tablespoons
Any spices for barbecue - 2 teaspoons
Carbonated mineral water

1. Cut the meat into pieces, like a matchbox. Cut the onion into half rings and add to the meat. Then alternately add salt, spices, sugar, tomato paste, vegetable oil, vinegar and cover everything with mineral water.

2. Taste the marinade, it should be spicy, a little salty, a little sweet, a little sour. If something is missing, add a little more. The main thing is that it should be sour-sweet-salty. The kebab will be ready for frying in two to three hours.

3. It takes about 15 minutes to cook on the grill, and at the same time it requires constant attention. It must be turned over all the time so that the meat is fried evenly. For this, he will thank you with his indescribable aroma and taste.

A quick way to cook juicy carbonade skewers

I just couldn't get past this recipe. Here we will do without marinade at all. But, despite all this meat, it will be so juicy that you will definitely want to make such a kebab more than once for yourself and your friends or guests in the country. The taste is just amazing.

Ingredients:

Pork chop - 1.5 - 2 kg
Bacon - 150 gr
Butter - 150 gr
Dill - bunch
Garlic - 3-4 cloves
Salt and pepper - to taste

Cooking method:

1. Remove the butter from the refrigerator in advance to soften a little. Mash the butter in a bowl with a fork, add the dill chopped with a knife. Salt and pepper. Squeeze the garlic there or grate it on a fine grater. Mix everything well.

2. Cut the bacon into small pieces.

3. Cut the carbonade into steaks. The steaks should be the same thickness. Then you need to beat them off with a hammer. Spread the prepared oil on each piece. Lay the chopped bacon pieces in there.

4. Then just twist it into a tube. And do this with each piece. Put all the rolls in the freezer for -20-30 minutes to freeze and make it easier to cut. After the elapsed time, cut the rolls into small rolls. And put on the grill.

5. Put the skewers so that the sides with oil look not down, but to the side. The coals should not be very hot, let them stand for a while so that the very heat subsides. Cook for about 10-15 minutes, turning constantly.

This kebab turns out just super juicy. And note that you don’t need to keep it in any brine, you don’t have to wait until the meat is soaked. I highly recommend trying it at least once. You definitely won't regret it.

Super Quick Kiwi Marinade

Kiwi contains such an enzyme that very quickly begins to corrode the meat, so if you choose this recipe, then you need to start cooking with an overheated grill. As soon as the coals reach the desired state. If you overexpose the meat in kiwi, then it will lose its appearance, it will be as if shabby.

Watch the detailed video recipe. Everything is described in detail there. The meat is really very soft and juicy with a slight acidity.

Delicious meat marinade with pomegranate juice

But try the Armenian barbecue recipe. Another quick way, for those who do not like to wait a long time.

Ingredients:

Pork - 1 kg
Onion - 3 pcs.
Salt, pepper, spices - to taste
Pomegranate - 1 pc.

1. Cut the meat to your liking, but not too large pieces are better. Add salt, pepper and spices to it.

2. Cut the onion into half rings and mash in a mortar. However, you can knead it in a bowl with your hands, the main thing is that it gives juice. Put it on the meat. Mix well with your hands.

3. Peel the pomegranate. Divide into several parts and use a mortar to mash the pomegranate so that it gives juice. Put the remaining pulp with bones to the meat and pour the squeezed juice there. Stir and leave to marinate for 40 minutes.

4. As usual, the time for frying, depending on the part of the pork, will be from 15 to 30 minutes. And do not forget to constantly turn the skewer over the fire. When you cook it on the grill, put pine cones on the coals for smoking. The aroma will be amazing. But this is more like a recommendation to the described recipe, and not a requirement.

Classic quick recipe with onions in 3 hours

The easiest way to leaven meat for barbecue. Originally from the Soviet Union. So they usually liked to cook on hikes, fishing, in their dachas. The main thing here is to properly wash the onion with meat, so that it gives more juice.

Ingredients:

Meat (neck) - 1 kg
Onion - 2 pcs.
Salt and pepper - to taste
Vegetable oil - 50 gr

Cut one onion into large rings. Finely chop the second onion. Salt the meat, pepper and add finely chopped onion. Stir well with your hands and pour in the oil. Stir again.

Then add large onion rings and stir gently so that the onion rings do not break. Leave for at least 3 hours. You can also leave it overnight.

Onion rings can then be put on skewers along with meat. Fry for about 15-20 minutes and you can eat. I love eating straight from the skewer. But you, if it is more convenient, remove the meat on plates. Very pleasant taste and soft meat.

Cooking delicious kebab using with mustard

For this recipe, you can choose the usual spicy mustard, or you can take the French, in grains. Just then take a proportion of 1.5 times more. This sauce conveys a special flavor to the meat, besides, it softens it well.

Ingredients:

Pork neck - 1 kg
Mustard - 1 tablespoon
Onion - 2 pcs.
Salt - to taste
Black ground pepper - to taste

Cut the meat into medium pieces. Pepper and add mustard to the meat. Stir for about two minutes so that the mustard is well smeared on each piece.

Cut the onion into rings and half rings and put to the meat. Salt and mix everything well, directly pressing on the onion for juice. Leave our starter at room temperature for 3-4 hours. After that, you can put it on skewers and cook.

Marinade with mayonnaise for juicy meat

Ingredients for 1 kg of pork:

Onion - 5-6 pcs.
Mayonnaise - 250 gr
Ground paprika - 0.5 tsp
Ground black pepper - 0.5 tsp
Sumac - 1 teaspoon
Ground coriander - 1 teaspoon
Salt - to taste

1. Cut the onion into rings, chop half the onion in a blender or on a fine grater to make a gruel. And mix with mayonnaise.

2. Cut the meat into portions and add all the spices and salt. Then add mayonnaise-onion gruel there. And stir again.

3. In a separate bowl, put a layer of onion rings, then the next layer of meat, on top again a layer of onions and so on. Alternate layers of meat and onions. Put the remaining mayonnaise on top and cover everything with a lid. Refrigerate for 6-8 hours, preferably overnight.

4. The next day, put the meat on the skewers, wait until the firewood burns to gray coals and put the skewers on the manga. 15-25 minutes and you have a wonderful, juicy and fragrant kebab.

Video on how to cook two marinades on beer and on kefir with honey

I found a wonderful video in which two recipes for marinating meat for a picnic are indicated at once. The first on beer with honey. And the second on kefir with honey. Both recipes use a blender to grind all the ingredients.

Beer Recipe Ingredients:

Meat - 1.5 kg
Light beer - 0.5 l
Vegetable oil - 100 gr
Garlic - 2-3 pcs.
Onion - 2 pcs.
Sumac - 1 teaspoon
Salt - to taste
Ginger root - 20 gr.
Honey - 1 tablespoon
Ground pepper - to taste

Ingredients for the kefir recipe:

Meat - 1.5 kg.
Kefir - 0.5 l
Honey - 1 tablespoon
Garlic - 2-3 pcs.
Ground black pepper - to taste
Salt - to taste
Lemon - 1/2 pc.

Now look at how to cook meat for barbecue.

Dear friends, I really want to hope that you will appreciate all these recipes. Each has its own "zest", and each is worthy of your barbecue. Try them at least once, you will definitely not be disappointed. Write in the comments which one you like best.

And now I finish and see you in the next articles. Do not forget about me and I will delight you with new wonderful recipes. all the best to you.

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 are all tired of the long winter and are looking forward to the first warm days and a "barbecue with cognac".

How to cook a delicious pork kebab 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. A delicious barbecue marinade is obtained with a lot of onions. 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 barbecue in Soviet times, when we were not yet spoiled by an abundance of products. In this recipe, we use the simplest 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.
In an enameled 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 turns out to be 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 it into 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 a 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 a richer 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 aluminum utensils for marinating shish kebab. 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 of the finished barbecue from pomegranate juice is 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 is an affordable product that men always have on 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 great recipe for a delicious pork kebab marinade. 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 of 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 do not have tomato juice, the 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.

Pre-marination is used not only for barbecue. Do not forget about it in other recipes with pork. The marinade favorably sets off the taste of this meat and even changes the structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways to marinate pork are presented in the recipes with the photo below.

How to make pork marinade

Any marinade has three main components. They can be grouped into the following list:

acid base. As it can be used citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary, and cumin have proven themselves. All of them give the dish a finished taste and look.
Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. Oriental recipes often use sesame oil, while Mediterranean recipes use olive oil.

The specific way how to prepare the marinade also depends on the specific cuisine. For example, the French often use vegetables with wine, the Mexicans use hot pepper sauces, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple marinades for pork meat are also great. Here are some more really tasty options:

"Night" pickling compositions are very tasty on a soy basis;
it is recommended to marinate in tomato juice or kefir;
for the escalope, i.e. boneless pork tenderloin, it is recommended to use a mustard or tomato-mustard composition;
like all types of meat, pork is combined with white wine;
for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork Marinade Recipes

The very first recipe for pickling was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Especially fragrant are dried herbs - thyme, oregano, cumin and sage. There are a lot of options for marinating pork. They are united by a few simple tips, following which, the meat will turn out even tastier. The main recommendations are:

In recipes based on mayonnaise, it is better to use homemade. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
For faster pickling, the meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
When using a tomato or vinegar composition, it is recommended to add one egg to the meat. The protein film will protect from drying out.

For baking in the oven

Cooking time: 3 hours.
Servings: 4 persons.
Calorie content of the dish: 110 kcal.
Cuisine: Russian.

If you have ever experienced roasting pork in foil or in a sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This can be easily avoided if the product is marinated beforehand. Various compositions will do. The soy-lemon marinade for pork in the oven turns out to be especially fragrant. It belongs to the universal, so it is suitable even for chicken or fish.

Ingredients:

lemon - 1 pc.;
soy sauce - 50 grams;
salt and spices - to taste;
onion - 2 pcs.

Cooking method:

Cut the peeled onion into half rings.
Combine soy sauce with lemon juice, salt, add spices to taste.
Pour the onion with the resulting solution, let stand for about 40 minutes.
Marinate the meat in the resulting solution for 3-4 hours.

For pan frying

Cooking time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Marinade for pork in a pan can be varied in taste - spicy, tender, sour or sweet. Any option is chosen depending on personal preferences. One of the simple homemade meat pickling recipes is prepared according to the classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork for pan frying.

Ingredients:

honey - 2 tablespoons;
mustard - 1 tbsp;
vegetable oil - 0.5 tbsp.;
garlic - 5 cloves;
salt - to taste;
vinegar - 0.25 tbsp.

Cooking method:

Peel the garlic, push through a press.
Combine vinegar with oil, and honey with mustard. Next, mix both masses.
Add crushed garlic, salt and stir.
Pour the mixture over the meat, let it brew for at least half an hour.

For boiled pork

Cooking time: 2 hours.
Servings: 4 persons.
Calorie content of the dish: 134 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic marinade for pork tenderloin is vinegar. He is the easiest to prepare. It is only necessary to dissolve a spoonful of strong bite in a liter of water. Wine is the second most popular. It is prepared according to different recipes. And it doesn’t matter what kind of wine it will be - both white and red will do. For taste, you can add a stalk of celery. Seasonings are suitable for any that you like.

Ingredients:

red dry wine - 0.5 tbsp.;
coriander, thyme, pepper, salt - to taste;
sweet mustard - 1 tbsp;
vegetable oil - 1 tbsp;
garlic - 2 cloves;
celery stalk - 1 pc.

Cooking method:

Pass the garlic through the press along with the celery.
Pour this mass with wine, mix.
Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
Soak the meat in the resulting composition for about 2-3 hours.

For steak

Cooking time: 3 hours.
Servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

In the very first steak recipes, they were prepared without any additives. Just a big piece of meat baked on coals. Any marinade for pork steaks makes them more juicy and appetizing, and it doesn’t matter if they are fried on the grill or in a pan. You can cook it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - so the steak will be tastier.

Ingredients:

onion - 1 kg;
ground red and black pepper - to taste;
rosemary, coriander, zira, oregano, paprika - 0.25 tsp each;
powdered ginger - 2 tablespoons;
dried herbs - 2 tablespoons;
sour cream and kefir - 0.5 l each;
vegetable oil - 1 tsp;
salt - to taste.

Cooking method:

In a separate container, mix all the spices, separately rub the meat with them.
Peel the onion, chop into half rings.
Combine kefir with sour cream. Add vegetable oil to them.
Place the steaks, onion and sour cream sauce in layers in a large saucepan. Done, the meat is marinated. Leave the product for 3-4 hours.

With soy sauce

Cooking time: 3 hours.
Servings: 6 persons.
Calorie content of the dish: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Marinade for pork with soy sauce has a rich flavor bouquet. This recipe is good because it does not have strict restrictions. Spices can be easily changed by adding new ones and removing those listed in the list of products. The only thing left to do is soy sauce. Complement it in this recipe with garlic and sugar. The result is meat in an exquisite oriental flavor.

Ingredients:

garlic - 5 cloves;
sugar - 5 tablespoons;
onions - 2 pcs.;
black pepper, salt - to taste;
thick soy sauce - 1 tbsp.;
curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
vegetable oil - 4 tbsp.

Cooking method:

Finely chop the garlic. Add diced onion to it.
Next, pour in soy sauce, salt, add sugar, mix.
Fill the base with spices. Mix well again.
Soak the meat in the finished composition for 3 hours.

Quick marinade

Cooking time: 1 hour.
Servings: 6 persons.
Calorie content of the dish: 79 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, then a quick marinade for pork will help out. This recipe is suitable in all cases, whether it is baking or stewing in the oven, frying in a pan, grill or electric grill. Fragrant basil and juicy tomatoes give a special taste to the composition. With them, the meat acquires a fresh summer flavor. As a result of pickling, after 2 hours you will receive a treat for real gourmets.

Ingredients:

bay leaf - 2 pcs.;
white onion - 3 pcs.;
tomato - 3 pcs.;
ground black and red hot pepper, salt, herbs - to taste;
fresh basil - 1 bunch;
dried grass - 1 tbsp.

Cooking method:

Pour boiling water over the tomatoes so that the skin is removed more easily. Clean, then randomly cut.
Chop the onion into rings, mix them with slices of tomatoes. Knead the food with your hands until the juice is released.
Rinse fresh herbs, dry, finely chop.
Spice the meat separately, then transfer to a large bowl.
Then salt, sprinkle with basil, pour tomato sauce, mix.
Leave for 1 hour.

Mustard

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Tender and moderately spicy in taste, mustard marinade for pork is obtained. It can also be attributed to recipes "in haste". The composition quickly not only prepares, but also impregnates - just an hour is enough for marinating. It doesn’t matter whether you later fry or bake the meat in the oven, because the delicious mustard crispy crust will definitely remain on the pieces.

Ingredients:

olive oil - 2 tbsp;
mustard - 5 tablespoons;
soy sauce - 4 tablespoons;
garlic - 3 cloves;
lemon - 1 pc.;
parsley or cilantro - 1 bunch.

Cooking method:

In a large bowl, mix oil with sauce and mustard.
Next, squeeze in the lemon juice. Can be replaced with a solution of water with lemon.
Rinse greens, dry and finely chop. Peel the garlic, pass through a press.
Combine the remaining ingredients, mix.
Done, you can marinate the meat - place it in the same bowl, cover with cling film and send for an hour in the refrigerator.

Grilled

Cooking time: 6 hours.
Servings: 9 persons.
Calorie content of the dish: 183 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

Special recipes include meat cooked over an open fire, such as a grill. It turns out more juicy, fragrant, with the smell of smoke. If the product is pre-marinated correctly, it will be even more appetizing. Grilled pork marinade you can cook according to the recipe with a photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

soy sauce - 1 tbsp.;
lime juice - 1 tbsp.;
sea salt - 1.5 tbsp.;
water - 5 l;
rice vinegar - 1 tbsp.;
lime zest - 2 tbsp;
garlic - 8 cloves;
Burgundy wine - 1 tbsp.;
peppercorns - 5 pcs.

Cooking method:

Peel the garlic, pass through the garlic press.
Mix soy sauce with vinegar, lime juice, wine and water.
Add remaining ingredients, mix thoroughly.
Introduce meat into the resulting solution, withstand for 6 hours.

With vinegar

Cooking time: 3 hours.
Servings: 5 persons.
Calorie content of the dish: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

A classic recipe is pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special taste expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs according to the season - it turns out sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with butter and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with a photo.

Ingredients:

salt - to taste;
onions - 2 pcs.;
sunflower oil - 4 tablespoons;
weak vinegar 6% - 100 ml;
dried seasoning for meat - 1.5 tbsp.

Cooking method:

Peel the onion from the husk, chop into half rings.
Take a bowl and pour in the oil and vinegar. Add dried seasoning to them, mix.
Lastly add the onion. Mix again, pour the resulting composition over the pork, spread over the entire surface of the meat.
Leave for 3-4 hours.

Simple

Cooking time: 2 hours.
Servings: 3 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Even a simple pork marinade can give a great result. It is suitable for any form of meat - for carbonade, neck, ribs, schnitzel, loin, shoulder blade, ham, chop, etc. Even the most ordinary pork cutlet will turn out tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.

Ingredients:

salt - 0.5 tbsp;
onions - 3 large fruits;
vegetable oil - 1 tbsp;
freshly ground black pepper - 1 pinch;
bay leaf - 3 pcs.

Cooking method:

Using a blender, process the peeled onions into gruel.
Salt the resulting pulp, season with pepper, salt.
Next, pour in the oil, add the lavrushka.
If there is not much time left for marinating, it is worth pouring hot marinade over the meat.
Withstand 2 hours.

From kefir

Cooking time: 3 hours.
Servings: 4 persons.
Calorie content of the dish: 93 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Lovers of more tender meat should use kefir pork marinade. Thanks to this fermented milk product, the dish will turn out with a slight creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, therefore it is considered a classic marinating ingredient. Having only this product at hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, grill or grill.

Ingredients:

pepper, salt - to taste;
spices for pork - 1 tsp;
kefir - 0.5 l;
onion - 2 pcs.

Cooking method:

First of all, peel the onion, chop it into half rings. Fill them with meat, distributing evenly over the entire surface.
Then sprinkle with spices, pour in kefir and mix well.
Keep for 3 hours in the refrigerator under a lid or cling film.

With lemon

Cooking time: 4 hours.
Servings: 4 persons.
Calorie content of the dish: 154 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Another classic recipe is Lemon Pork Marinade. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat is obtained with a slight sourness. An unusual combination - lemon and kiwi. With them, the pickling composition acquires a certain freshness. Complement these two fruits again with any spices of your choice.

Ingredients:

pepper - 1 tsp;
spices, spices - to taste;
kiwi - 2 pcs.;
salt - 1 tsp;
lemon - 0.5 pcs.

Cooking method:

Peel the kiwi, process into a puree using a blender.
Season the resulting mass with lemon juice.
Grate the pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
Insist in a cool place for 4 or more hours.

With honey

Cooking time: 1 day.
Servings: 4 persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

In most recipes, marinated pork turns out sour. Such it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note of the honey marinade for pork. The meat comes out soft, tender, fragrant, has a not so sharp and sour taste. In addition, such a marinade can be attributed to useful, because honey has a large number of healing properties.

Ingredients:

salt - 1 pinch;
mustard - 1 tbsp;
fragrant spices - to taste;
liquid honey - 1 tsp;
garlic - 6 cloves.

Cooking method:

Combine honey in a separate container with mustard, mix until smooth.
Leave the mass for 10 minutes.
Grate the meat itself with spices and salt separately, insert the garlic cloves into it.
Then top with a mixture of honey and mustard.
Leave the product for a day for pickling.

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The warm days are finally here! Who wants to stay at home when the weather is nice? “Hurry, rather, out of the city, into nature,” the soul calls, and from the thought of the upcoming trip it becomes even warmer and more joyful.

And in nature, in the fresh air, an excellent appetite always wakes up. And even unimportant eaters in normal times, having breathed in the intoxicating aromas of the forest or having worked out their favorite six acres, begin to strongly want to eat. In such a situation, one simple thought invariably visits everyone: "I would eat an elephant." Stop. No need for an elephant. Better sit down in the shade on a comfortable stump and refresh your strength with the most favorite dish of all vacationers - a delicious barbecue! From the most flavorful pork! Hot, hot, hot! Beauty!

But in order to dine on vacation so pleasantly and comfortably with the whole company, you need to prepare in advance on the eve of the desired trip. Buy meat, marinate it properly, and then fry the kebab, and do it correctly, according to all the rules. After all, instead of juicy, nutritious pieces, you don’t want to get a pile of pieces that are hard, like a sole, and even burnt?

In fact, you also need to know how to cook a barbecue so that it turns out really tasty. Now we will share with you all the secrets and subtleties of this craft.

How to marinate pork for barbecue deliciously so that the meat is soft

A real, proper barbecue is juicy, but well-done. It is necessarily soft, but with a thin crispy crust, with a light (just light!) hint of charcoal in its aroma. Let's learn how to cook just such a kebab.

Today we will analyze all the secrets of cooking:

Cooking barbecue in different ways:

So let's get started:

Step 1 How to choose meat for barbecue

We will start, of course, from the very foundation of this culinary masterpiece - with the choice of meat. In short, in a nutshell: we take the best meat suitable for our dish.

So, we are going to make pork skewers. In general, pork is very well suited for this dish, choosing it, you will not lose. For it is this type of meat that meets the main requirements - softness and juiciness.

This is because pork is always rich in fat, and it is thanks to fat that the finished dish can not end up dry and tough.

Therefore, firstly, choose pork with small streaks of fat throughout the piece, or with a thin layer of fat evenly lying on top of the selected part.

Secondly, look carefully so that the piece of meat you like does not have any substandard inclusions like veins. We take, as we have already said, only the most selective, beautiful piece. It literally has to please you visually. Usually pork neck, ham and ribs satisfy these requirements. Pork shoulder is a little harsher, but it, in principle, will do.

Thirdly, do not look towards the back of the carcass, as it has more developed muscles, respectively, is quite rigid.

Fourthly, the right barbecue meat is only fresh. This means no freezing. When you come to the market, be careful: sometimes they can sell thawed meat under the guise of fresh meat. Remember: fresh meat is always elastic and quite dense to the touch. There should be no looseness, no dents from touching it.

Fifth, it often happens that unscrupulous sellers, in an attempt to make money, try to increase the weight of meat by pumping it with water. Buying such meat is a sure way to spoil your mood, since you definitely cannot cook a good dish from it. Therefore, before buying, do not be shy, carefully touch the piece you like: it should not be wet and sticky, but only dry, but at the same time it must be a little shiny in appearance.

And finally, sixth: carefully calculate the amount of the finished dish you need by weight. And after that, go to the market and buy exactly one and a half times more pork. The fact is that due to the high fat content, this type of meat tends to greatly decrease in volume during the frying process. Therefore, do not take risks, take pork with a margin, because it will be very unpleasant if relatives and friends remain hungry.

Step 2. How to cut meat for pork barbecue. What should be the pieces to make the meat juicy

So, the meat is bought, and you are full of enthusiasm to start cooking. It depends on the correct cutting whether the meat is well fried and whether it does not dry out, having lost the necessary softness.

Therefore, firstly, remember the volume of meat pieces: approximately from boxes of matches. It can be a little smaller, but not less than 3 cm on each side.

Secondly, look closely at the meat. Do you see such light threads-streaks on it? These are meat fibers. Cut the pieces exactly across them. This method of cutting will ensure that the original shape of the pieces of meat is preserved after cooking.

Thirdly, if you chose meat with a thin layer of lard throughout the piece, cut it so that the lard is located on top of each future piece. You can even cut along the fibers, if not otherwise. But each piece must have fat on top. Then, when frying, it will melt and soak the meat, providing it with softness and juiciness.

Fourth, if you chose the ribs, cut them in pairs, that is, two bones for each piece.

Step 3 How to make a pork skewers marinade

Well, here we come to the marinade. Here, the scope for the culinary imagination is simply unlimited. Each type of marinade did not arise from scratch, but depending on the different circumstances in the kitchen that each cook faced. After all, there were times when people were not always able to get the perfect meat, and then simpler raw materials were used, which means tougher and rougher. Therefore, it was necessary to show imagination in order to bring the meat to the necessary softness and juiciness.

The basic rule for marinating meat for barbecue is that it is done in some kind of liquid that has a sour taste. It is this environment that allows you to soften the meat and make it more tender.

The main nuance here is that the marinade in the end should in no case "hammer" the taste of the meat itself. All other additives only emphasize its aroma, and do not suppress it. Below we will offer you different options for a suitable marinade, but for now we will note some more important points.

It is not customary to salt the meat either in advance or in the process of frying. The fact is that salt has the ability to draw out liquid, which means that it will successfully make the meat dehydrated. As a result, the output will be hard pieces, devoid of proper taste.

Dishes with pickled meat are placed exclusively in the cold. In a warm environment, the product runs the risk of simply spoiling.

It is also worthwhile to carefully calculate in advance the time during which it is planned to marinate the meat. The rule here is simple: the stiffer the pieces, the longer they are kept in the marinade. Experience shows that meat marinates well for at least 8 hours. But sometimes it is required to keep it in the marinade for 12 and 18 hours.

Here is another reason to choose better quality meat - it can be marinated shortly before the proposed picnic. For tough meat will have to be marinated for much longer, and even use special tricks to better soften it. These are the tricks we are going to talk about.

7 delicious pork kebab marinades to keep the meat soft and juicy. Advantages and disadvantages

Let's figure out which marinade to choose for our meat. After all, the taste of the finished dish largely depends on this. And we will choose taking into account all the pros and cons.

1) Shish kebab with vinegar and onions. The correct proportions for the Soviet recipe. Pros and cons of vinegar marinade

So, let's take the marinade, which has gained popularity in our country for a very long time. This is ordinary vinegar, slightly diluted with water.

Why was this recipe so popular? Yes, because in Soviet times there was a widespread food shortage, everything had to be literally obtained, and meat was no exception. Therefore, when a Soviet person thought about eating shish kebab, he had to be content with the meat that he managed to get, and it, as a rule, was tough and not very presentable in appearance.

But for a delicious dish, only the best meat is required. So I had to go to the trick in order to turn a second-class product into something acceptable and more or less tasty. Because vinegar marinade was used everywhere. It even got the name "Soviet". After all, vinegar in this situation has an undeniable property - to turn even the toughest meat pieces into soft and juicy ones.

Take a couple of kilos of pork
a lot of onions, 4 large onions
half or two thirds of a glass of apple cider vinegar
black pepper

The meat is cut rather large, each piece is the size of a box of matches.

Onions are cut into fairly thick rings.

In a glass or enamel bowl of a suitable size, mix pork with onion rings and pepper.

Vinegar is diluted with water by about half. This liquid, before filling it with meat, must be tasted. Its taste should be sour, but still not sharp. If the taste is too sour, add a little more water.

The meat is poured with the resulting vinegar solution. It should be completely covered with the marinade.

Any oppression is laid on top.

The dishes are covered and everything is left to marinate overnight in a cold place.

Here we want to draw your attention to the fact that vinegar for marinating meat is a rather insidious substance. Without knowing its properties, you can easily spoil the meat. So remember the following:

Marinate only tough meat in vinegar solution. For soft, this type of marinade is categorically not suitable! Under its influence, soft meat will simply become loose and unsuitable for a future dish.

The vinegar marinade will serve you very well if too much time must pass between the stages of marinating the meat and cooking it, and you are afraid for the safety of the product. It is in the vinegar solution that you have a chance to take the future delicacy to its destination without spoiling it.

Don't cut the pork! Under the influence of vinegar, too small pieces will dry out during the frying process.

The vinegar marinade has one more minus: it quite significantly "clogs" the taste of the meat itself. But, by the way, if the meat is not of the first grade, then this fact does not play a role.

Therefore, once again remember the rules for using the “Soviet” marinade: only for hard meat of not the highest grade, only for long-term storage, and only for fairly large pieces.

Nevertheless, now there is no shortage of products, which means that you will most likely have a good meat fillet on your hands. Therefore, try other marinades that are more suitable for first-class meats.

2 How to cook pork skewers in mayonnaise with onions

After such a marinade, the kebab turns out to be tender, but at the same time it has a delicious appetizing crust.

Prepare the products:

Meat about 2 kilos
Half a liter of mayonnaise, but by no means dietary! It is better to take high-fat mayonnaise in general
Half a kilo of onions

Everything is prepared very simply.

Cut the meat and onion, mix them.

Pour everything with mayonnaise, mix thoroughly and tamp.

We cover the dishes from above and put them in a cold place.

3 Pork shish kebab in own juice with onion and lemon

This marinade preserves the original smell of meat better than others.

Prepare for him:

A couple pounds of pork
Onions not less than a kilogram.
One big lemon.

Cut up the meat.

Peel the onion and - attention - do not cut, but turn through a meat grinder.

Squeeze the juice out of the lemon well.

Mix onion mass with juice.

Now mix this mass with meat.

Be sure to put oppression on top.

Everything, send to the cold.

4 Marinade for pork with soy sauce. Soy Sauce Marinade Recipe for Juicy Meat

Thanks to this marinade, you will get a real oriental dish. Very juicy and spicy!

Let's take:

4 tablespoons sesame oil
5 tablespoons soy sauce
A couple of cloves of garlic
A couple of tablespoons of sugar
paprika
Bay leaf
pieces 8 large onions

Cut the pork

Chop the peeled onion and garlic very finely. The smaller the better.

Mix soy sauce with butter, sugar and paprika.

Mix everything with pieces of pork, not forgetting to add a few whole laurels.

Press down on top.

Cover and put away in a cold place.

5 Mineral water barbecue marinade

An inexpensive and simple marinade, however, it is good in that, while softening the fillet, it does not damage its texture at all.

Prepare:

a couple pounds of meat
A liter bottle of mineral water, only carbonated
paprika
Rosemary
Seasoning hops-suneli

Just rub the chopped meat with seasonings and fill it with mineral water so that it is completely covered with it.

Be sure to pack well.

Cover and refrigerate.

6 Marinade for pork skewers on kefir

And in conclusion, we offer you a very simple and light, but invariably delicious kefir marinade. Thanks to him, the meat turns out - you just lick your fingers.

For this marinade, take:

About a liter of kefir. It can also be replaced with ayran.
A couple pounds of pork
A couple of bulbs
Large bunch of fresh cilantro (if you don't like it, then cook without it)

Put the pork cut into pieces in an enamel bowl in layers, alternating with finely chopped onion and just as finely, almost crumbled, chopped cilantro.

Attention: each layer (meat-onion-cilantro) must be filled with kefir.

Pack well and refrigerate.

Marinade for pork with kiwi

Do you want to cook meat in an unusual marinade? Try making it with kiwi. The meat will be tender and juicy, kiwi marinates pork very quickly. All details in the video.

How to cook barbecue in a jar is tastier than on the grill. All cooking secrets

So, we have reviewed the recipes for different marinades for pork. And, of course, you can't wait to try everything in action. But here's the problem - while there is no way to go to nature. Dont be upset. Prepare it at home in a jar. We assure you, it will come out no worse than on the grill.

Prepare:

pork, about a kilogram
Pieces 3-4 onions

Cut the meat into small pieces, it will be enough to make pieces 3 by 3 centimeters.

Pre-marinate it in any way suggested above.

Since we are not going to cook on a fire and do not risk overdrying the meat, be sure to salt it.

Thread meat pieces onto skewers, alternating them with raw onion rings.

Carefully place the skewers with meat in a three-liter jar vertically. Most likely, for such an amount of meat you will need not one can, but two.

Wrap the neck of the jar with skewers sticking out of it properly with foil.

Now be careful.

We don't heat the oven! Just like that, in the cold, we install our banks.

Now set the oven indicator not to the highest temperature, 180 degrees will be enough.

Close the oven and note the time. Let the dish cook for an hour or more. After the set time has elapsed, switch off the oven.

In no case do not rush to open it, no matter how seductive meat aromas attract you. Let the banks stand like this for another seven minutes.

Well, now you can finally open the oven. Do not rush to take out the finished dish! It should still stand for at least 5 minutes.

Now you can take the jars out of the oven and get a delicious kebab out of them.

How to grill pork skewers on the grill. Step by step cooking recipe with photo illustrations

So, you went out into nature, the pork is marinated, the fire burned out properly. It's time to start cooking. In this case, too, there are many subtleties, without which a good dish cannot be obtained. Now we will teach you them.

First of all, you need the right fire. The flame should be calm, without a hot flame.

For a fire, use only deciduous wood, preferably fruit trees - cherries, sweet cherries. If you use conifers, the meat will be bitter.

When the fire burns out, start cooking.

Be sure to grease the meat skewers with any fat.

Salt the meat just before cooking. Salting ahead of time will dry out the meat.

String pieces on them, piercing them in the center. If you took pork ribs, drag the skewer between the bones. If the meat has a layer of fat, arrange the pieces so that the fat is only on top.

Contrary to popular tradition, we do not recommend that you alternate pieces of meat with onions, vegetables and lard. The fact is that vegetables cook faster than meat. And at the exit, you risk getting pieces of meat with burnt onions or tomatoes. And the fat flowing down from the pieces of fat makes the coals smoke, which will have an extremely negative effect on the taste.

Place skewers with meat at least 15 cm from the coals so that your kebab does not burn. But don’t push it further, otherwise you risk getting dry dried meat instead of juicy fried meat.

After you have placed all the skewers, do not try to relax and move away from the barbecue somewhere - ruin all the work! Stay close, watch carefully and be sure to turn the skewers every 5 minutes.

When the meat brightens in the places of puncture with skewers - everything is ready.

If, nevertheless, the weather is bad and you still haven’t got anywhere, here are a few more ways to cook this wonderful dish at home.

Pork skewers in a pan - quick and tasty

Take:

kilogram of pork
150 grams of melted butter
Half a kilo of onions

Cut the meat, but not coarsely, and marinate it in any desired way.

Chop the onion into rings.

Melt the butter in a hot skillet.

Fry the prepared meat in it, until golden brown, for 15-20 minutes on each side.

Add an onion.

Close the pan with a lid and simmer for another 10 minutes.

Shish kebab in the oven on skewers or a baking sheet without skewers.

Prepare a kilogram of pork and other components that are required for the marinade you like.

Marinate the meat pieces. Don't forget to add salt to the marinade.

Spread a baking sheet with sides properly with any fat.

Put the meat pieces on the skewers. If they are not, then you can put the meat directly on a baking sheet in one layer.

Place in preheated oven.

Pour the used marinade over the meat every 10 minutes. To this end, the marinade should be made more, with a margin.

After frying on one side, turn the meat over to the other. Keep roasting.

Pork skewers in the oven in the sleeve. Cooking barbecue on an onion pillow

The meat here will be especially tender.

For a kilo of pork, take half a kilo of onions.

Put the meat, along with chopped onions, to marinate as you like.

Lay the prepared onion in a sleeve with a thick, uniform layer.

Place the meat on top of the onion layer. Turn the package over to the other side.

Tie off the sleeve and place in the preheated oven for an hour.

After an hour, remove and carefully untie the package.

Barbecue in air grill

Another wonderful soft meat can be cooked in an air grill. See the video for all the details.

Shish kebab in an electric barbecue - how to cook tasty and juicy meat

If you have become the proud owner of such a miracle of technology as an electric barbecue grill, then you are incredibly lucky. Now you can pamper yourself and your loved ones with shish kebab at least every day. Cooking it with this unit is very easy, and the taste is no worse than on the grill. Well, unless it smells like coal.

Prepare the pork as necessary: cut and marinate it in any marinade of your choice.

With this method of cooking, cut the meat into smaller pieces.

Don't forget to salt the marinade.

Now that the meat has marinated, carefully thread it onto the skewers. Do not be too zealous and string a lot of pieces, otherwise there will be a risk of them sliding down under their own weight.

Now we place the skewers with meat on the barbecue vertically. Make sure that the sharp edges of the skewers are firmly fixed in the recesses below.

Everything, you can turn on the device. The frying process has begun.

It is possible to close the shish kebab with a special cap before turning it on. Then you will save your kitchen from splashes of fat and meat juice. Just note the right time during which the meat will be ready (about 20 minutes).

But if you still want to control the frying process yourself, leave the barbecue open.

After about 20 minutes, wonderful juicy meat will be ready.

Well, now you know almost everything about barbecue: what kind of meat to choose for it, all the subtleties of frying, whether it be on a fire or just at home, how you can marinate pork deliciously so that it remains juicy ... Isn't it true, eyes run wide from variety?

But many sunny days are expected ahead, when you can get out into nature and try out in practice all the ways to marinate your favorite dish deliciously. Cook slowly, create alone or with loved ones, find out what, in your opinion, is the most delicious marinade. As a result, you yourself will be able to decide which of all the marinades you like best, which one you will always choose so that the meat is soft and the barbecue successful.

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Hi all. Spring has come and the weather has become noticeably warmer. I live in Central Asia and we can say that at the moment it is very warm and even hot. So, in light of this, my friends and I recently went out into nature - on vacation. It was a very hot day - the thermometer in the afternoon showed a little more than 30 degrees Celsius. It is still too early to swim, as the water is still not warming up well, but for a good outdoor recreation, now is the best time for us.

In general, we left the city, away from the hustle and bustle of the city. The question of what to cook with us, of course, was decided immediately. What would a holiday be without barbecue? On that, they decided that the main course would be pork skewers. The rest did not bother either. We took with us vegetables for salads and okroshka, a variety of drinks, light snacks we grabbed from home, already ready.

We marinated the barbecue meat the day before. In my opinion, this is convenient from several sides: everything is at hand at home and it is more convenient to marinate shish kebab in the kitchen - firstly. Secondly, the meat is marinated much better and, therefore, the kebab is tastier and juicier. The third plus is that upon arrival at the place of rest, you will have other chores: for example, you will need to decompose, collect and chop firewood, and prepare salads.

How to marinate pork so that the kebab is soft and juicy

Surely everyone at least once in his life tried to cook this dish. Some people get it right the first time, while others don't. It all depends on what recipe you are cooking and who is cooking.

Let me start by saying that cooking barbecue is a man's job. In no way do I want to offend women, but still I think that most will agree with me. To be honest, I have never seen a woman at the barbecue. After all, you must admit that preparing firewood and lighting a fire is by no means a female occupation. Yes, and the process of frying, too. Ladies, no offense!

So, the entire cooking procedure can be conditionally divided into several stages: marinating, preparing the barbecue and frying. However, these three stages are also divided into several steps:

For pickling, you need to choose and cut the meat correctly, prepare all the necessary ingredients and marinate the meat in the correct sequence.
Preparing the brazier is the choice of fuel (firewood) and, accordingly, the brazier itself.
Grilling a barbecue is one of the most important steps with a lot of subtleties and nuances that must be taken into account.

How to choose meat for barbecue

To cook a barbecue, the first thing you need to buy meat. And to make it tasty and juicy, you need to purchase the right meat, no matter what you cook it from: whether it be pork, beef, chicken, lamb or fish. The main thing is to initially take the choice of products very responsibly.

I do not think that you will get a tasty dish from an old piece of meat stale on the counter. And this is regardless of how you marinate it. The maximum that can work out is the “Friendship” barbecue - chew it and tell it to your neighbor. Of course, you can add kiwi or something else containing acid to the marinade, which will simply make the meat look like a chewed rag. Believe me, this is not entirely correct.

To prevent this from happening, it is advisable to take only fresh (not frozen) meat - this is the first. For pork skewers, the ideal option would be to buy a pork neck, but with the right approach, it will also turn out very well from other parts - this is the second.

As for the quantity, you can easily calculate it from a simple formula: 0.6 kg is enough for 1 adult man, 0.5 kg for a woman, 0.3 kg for a child. If you plan to go on a picnic, as we did, then take a little more. After all, everyone knows that in the fresh air the appetite is played out in earnest. Adhere to the principle - it is better to let it remain than not enough.

What pieces to cut the meat so that the kebab is not dry

Now let's figure out how to properly cut pork. Too small pieces will turn out dry, like crackers. If you cut it too large, it will turn out that by the time the meat is charred on the outside, it will still be raw inside. A lot also depends on the fire, but we will talk about this a little later.

So, the most suitable size will be about 5 by 5 cm. It is not necessary to measure with a ruler. Estimate by eye and try to cut into equal pieces along the fibers. Thus, the kebab will be fried evenly. We figured out the meat, we move on.

What ingredients to use and in what order to add them to the marinade

There is no clear set of ingredients for cooking barbecue. It all depends on personal preference. Meat for this dish is marinated on everything: it’s kefir, and tomatoes, marinated in soy sauces, vinegar, fruits and juices, pomegranates, mineral water, wine and beer, they add a wide variety of spices, onions and even mustard.

You can try everything and choose the best for yourself. I have tried different marinades. And you know what I can say? All of them are good in their own way. The main thing is not to overdo it with the selected spices and everything will be “good”.

and a recipe to boot. I recommend reading.
As for when to add the ingredients and in what order, everyone has their own opinion on this matter. Personally, I do this:

First, I add coarsely chopped onions to the chopped meat, carefully squeezing the juice out of it with my hands.
Salt comes next.
Then peppers - paprika and black ground
Spices to taste - what you like (I try not to add)
Further bay leaf and sunflower oil

This sequence is for the simplest recipe, but it can also be a little different, depending on what you are going to marinate the future kebab on. So let's now look at several options for preparing this favorite dish of all.

How to cook delicious pork skewers. Top 7 barbecue marinade recipes to keep the meat soft and juicy

What is the secret of a delicious, soft and juicy kebab? The answer is simple - in fresh meat, the right marinade and good frying. We dealt with meat above. Now let's look at 7 recipes for a good marinade to get a dish that you will want to cook again and again.

Shish kebab in vinegar marinade. How to cook vinegar marinade

Vinegar marinade is the most common, but everyone makes it differently. This is the simplest, one might say classic, recipe of all that I know and about which I have read and heard. There is nothing superfluous here. Everything is pretty simple and easy. It turns out very tasty. Try it and I think you will like it too.

What do you need:

Pork neck - 5 kg.
Diluted vinegar 9% (per 100 grams of vinegar 200 grams of water)
Bay leaf
Black pepper (peas)

Cooking:

That's it, it's simple and easy. No wonder they say: "Everything ingenious is simple!". Cook and enjoy.

How to cook barbecue in your own juice with lemon

A good marinade recipe with lemon. The shish kebab turns out to be very tasty, with a pleasant aroma and a special note in taste that the lemon gives.

Ingredients:

Meat - 2 kg.
Onion - 1.2 kg.
Lemon - 2 pcs.
Pepper

How to cook:

Cut the meat into pieces.
Cut the onion into half rings.
Next up is the lemon. Dip it in boiling water and cut into small pieces.
Let's start marinating. We put the meat in a deep bowl in layers, then pepper, salt, put the onion and lemon, squeezing the juice out of the last two a little.
Repeat step 4 with all remaining meat.
Squeeze well with your hands so that the lemon and onion give juice.
Cover and leave for 6-7 hours.
The marinade is ready, it's time to start frying.

Mineral water pork kebab

Marinating pork in mineral water is an excellent solution for getting a soft and juicy kebab in a short time. Everything is done quite simply. Let's take a look at the cooking process.

What you need:

Pork - 3 kg.
Onions - 6 medium onions
Bay leaf
Ground black pepper
Seasonings to taste

How to cook:

Cut the pork into equal pieces. Salt.
Finely chop the onion, put it in a bowl and salt it so that it gives juice.
We crush the onion with our hands. Add 3-4 bay leaves to it.
Put the meat in this bowl. Sprinkle with pepper and seasonings (I personally do not add seasonings).
Mix well.
Pour the meat with carbonated mineral water.
Cover with foil and leave at room temperature for 1.5-2 hours.

If you have time, it is better to send it to the refrigerator for 5-6 hours, it will be even better.
We prepare the fire and after the required time we start frying.

Marinade for barbecue on kefir

When I first cooked this recipe, I did not take into account one important point - kefir should not be sour. As a result, no one began to eat the cooked barbecue. Therefore, take non-sour kefir. The meat will be very tender and tasty. Yes, and be sure to send the future barbecue to marinate in the refrigerator so that the kefir does not turn sour. Is it a little...

Ingredients:

Meat - 2.5 kg.
Kefir - 1.5 liters.
Onion - 1 kg.
ground bay leaf
ground pepper

Cooking:

Wash, dry and cut the meat.
In a separate bowl, cut the onion into half rings and squeeze a little.
Pepper meat and onions.
Add ground lavrushka to both "containers" (you can also use leaves)
Combine onion with pork, mix.
Now fill the whole thing with kefir and mix well again.
Cover and send to the refrigerator for 8-10 hours.
Salt the meat 1 hour before frying.
Marinade on kefir is ready. You can barbecue.

marinade recipe with tomatoes

If you like grilled vegetables, you will love this recipe. Let's cook a barbecue with tomatoes. In addition to the fact that you will have vegetables fried on the fire, the meat will also turn out to be very juicy and tender, because during frying, juice is released from the tomatoes, which soaks the barbecue.

If during frying you prefer to lubricate the meat with marinade, then this is not necessary here, since everything happens by itself. Try it. I'm sure you'll like it.

Products:

Pork - 1.5 kg.
Tomatoes - 700 gr.
Onion - 500 gr.
Table vinegar - 0.5 cups
Ground pepper (black, red)

How to cook:

Shish kebab in tomato juice

Probably many have heard and even tried to cook a marinade with the addition of tomatoes. Have you tried seasoning meat with tomato juice? If not, then be sure to try it. Barbecue soaked in juice. turns bright red. The result is very appetizing and, most importantly, delicious.

If there is no juice, then it’s a good idea to add a tomato to the marinade instead, which is added to the frying. Surely many preserve it for the winter. For 2 kilograms of meat, a half-liter jar of tomato will be enough. Personally, I often add tomato than juice. A matter of taste.

What do you need:

Pork neck - 2 kg.
Onion - 0.9 kg.
Pepper mix
Tomato juice

Cooking:

Classic barbecue marinade recipe

I present to your attention the easiest way to marinate. Here we will not use anything extra, but the result will be just as good, and maybe even better. This is probably the very first recipe according to which they began to cook barbecue.

The recipe is good in that you will only need to buy pork, and everything else can be found in the kitchen. The time is also pretty fast. Ideal if you don't have time to wait for the meat to be ready to fry.

Ingredients:

Meat - 1.5 kg.
Onion - 1.5 kg.
Pepper

Cooking:

Rules for frying barbecue on the grill

Decided to cook barbecue on the grill? Then I want to tell you what kind of firewood to use, which brazier is best suited for this and how to properly cook on it.

A good barbecue should have:

Openings for oxygen access. They are on the side or on the bottom of the barbecue. Both options are not bad in fact.
Thick walls, since it is thick walls that maintain the temperature at the right level.

Birch or oak is suitable as firewood. The best option would be firewood from fruit trees. They will give the dish a unique flavor. The most ideal option would be a vine. But not everywhere grows a vineyard, so use what is.

In no case do not take into account acacia, mountain ash, poplar and all conifers. Not only will the taste of the dish go bad, but you can also spoil your health. In the process of burning, these trees emit resins that are very harmful to the body. Also, do not throw plastic and polyethylene products into the fire. They are also very harmful.

The fire must be completely burned out. After that, you can “spread” the coals all over the barbecue and wait until it is slightly covered with ashes. Now is the time to start grilling the barbecue.

The distance from the coals to the meat should be about 15 centimeters. This is the most optimal height for barbecue. They put the meat on the fire. And when to turn over? Listen to meat. As soon as the meat begins to “sizzle” from the side of the fire, the fat drips onto the coal and such a pleasant smoke rises, it is at this very moment that you need to turn the meat over. If you turn it over in time, the meat will never burn. Brown the meat evenly on all four sides.

The whole frying process takes approximately 10-12 minutes. If you can’t determine by eye whether it is ready or not, then use a knife. Make an incision and see what it looks like inside. The main thing is not to overdry the barbecue. It should be light pink on the inside, with light gray edges and a ruddy crust on the outside. The resulting juice should be transparent, and the aroma must be unique. Only then the barbecue is considered ready.

How to cook barbecue in a jar

Did you know that you can cook barbecue without coal, firewood, smoke and without barbecue right in the house. Of course, it will not be one hundred percent the same as we are used to cooking outdoors, but still. What to do if there is no opportunity to go out into the fresh air, and the soul wants a barbecue? An oven and a regular jar come to the rescue.

You can use any marinade that you like best - there are no special rules here.

So, you decide on the marinade yourself, and I will only give you recommendations on how to cook barbecue in a jar.

That's the whole cooking procedure. In my opinion, it works best with the addition of kefir to the marinade. And what do you think? And have you ever cooked in a bank? Share your experience and tell us which marinade recipe is best for barbecue in a jar.

Cooking barbecue on skewers in the oven

If the previous method with a jar does not suit you, then there is another way to cook in the oven on a baking sheet. Any marinade can be used. How to cook barbecue in the oven? Very simple:

Here is a kebab that you can cook right at home, without any hassle. I am sure that not everyone will be able to distinguish it from a barbecue cooked on coals. Try it and see for yourself. Bon appetit!

What is the best recipe of all to get a soft and juicy kebab

So we figured out with you the secrets of cooking barbecue. But which of all the recipes is the best? To answer this question, you need to try to cook everything. After all, tastes do not argue. Someone will like it with lemon, someone with kefir, someone with soy sauce, and someone generally doesn’t like shish kebab in any form. Yes, I don't like it. I know people who don't like this dish. Take at least vegetarians, because they are generally against the use of any meat.

Or maybe you have already tried to cook according to all these recipes and have already chosen the most delicious and juicy one for yourself? Then please share your opinion. It will be interesting to find out what exactly in this or that recipe you like the most.

Or maybe you have your own special recipe in stock, which not everyone knows about? It would be great if you share it. It's very interesting to learn something new.

On that note, I want to draw the line. I wish you a pleasant stay, delicious kebabs in a cheerful company in the open air. Bye!

P.S. We had a great rest then. We arrived home very tired but happy. It turns out interesting, like you are going to rest, but you get tired a lot more. Probably, this is the beauty of nature trips, otherwise no one would aspire to such trips ...