How to make a barbecue marinade. Shish kebab marinated in Tkemali sauce

Proper marinating of shish kebab and skillful cooking on coals, as a result, will provide juicy, fragrant, tasty shish kebab!

Marinating barbecue is almost a paramount task, after completing which we will get a juicy, fragrant,. We do not beg the ability to cook after marinating such a barbecue on coals. However, special attention needs to be paid. It is he who significantly distinguishes shish kebab, cooked on fire even by one person, but marinated in different ways. These are the secrets of pickling shish kebab we would like to suggest to the readers of "Cook".

How to marinate barbecue

Secret 1.
There is a lot of controversy about the vinegar in the barbecue marinade. We dare to advise not to use table vinegar for marinating kebab meat at all. It will only worsen the taste of meat, its aroma, dry it out, literally squeezing the liquid out of its fibers. Good meat softeners in the marinade are fermented milk products - kefir, whey, yogurt, natural yogurt.

Secret 2.
It is good to marinate kebabs in natural mineral water. In mineral water, meat is marinated very quickly, literally an hour - and it can already be strung on skewers. Mineral water is the best way to preserve the true taste of meat when frying, while other ingredients can drown it out, such as vinegar and other similar products.

Secret 3.
Do not use mayonnaise for marinating meat. It is not subject to heat treatment and can significantly impair the taste of the barbecue. But tomato sauce, tomato paste are quite suitable for adding them as an ingredient to barbecue marinade. But! Tomatoes in any form should not exceed twenty percent of the total volume of the marinade sauce.

Secret 4.
As an acidic product to soften the meat in the marinade, you can use (optional) lemon juice, pomegranate juice, dry wine.

Secret 5.
There will be no good barbecue without onions. This is an essential ingredient in the marinade for him. Onion makes the meat softer and thanks to it it becomes more juicy. Usually onions for barbecue, especially in the Caucasus and Asia, are cut into large pieces. But practice shows that the finer it is cut, the better the meat in the marinade will be saturated with it. And to decorate a barbecue with large onion rings strung on it, such an onion can be prepared during the frying process.

Secret 6.
Spices in the marinade should be given special attention. It can be a purchased mixture of spices for barbecue. But it would be better to use your taste sensations in the selection of a bouquet of seasonings for the marinade. The most important thing is that the marinade contains lavrushka, pepper, salt. And then according to your taste. Many nationalities use marinades for meat with the addition of cumin, cloves, cumin, basil, rosemary, marjoram, nutmeg, suneli hops, coriander and other spices. A mixture of spices selected for the marinade can be ground in a mortar or ground in another way to better highlight their aroma.

How to marinate meat for barbecue

The meat in the marinade must be properly laid so that it is better saturated with it. We spread the vegetable mixture with spices in layers, shifting it between the next layer of meat. Then the meat is covered with a plate, put a weight on top, pour a little water so that the meat does not dry out, but is completely immersed in the marinade juice. And we marinate the meat in this way for as long as indicated in the recipe for marinating it - it all depends on the type of meat and the main ingredient of the marinade chosen as a "softener". The tougher the meat and the less acidic the marinade, the longer the marinating period (up to 4 hours), and for soft meat, 30 minutes is enough to absorb all the aromas of spices and seasonings.

Meat cooked over smoldering coals is a self-sufficient dish. But I know how to make it better! I offer you as many as five almost perfect solutions on how to marinate pork skewers so that the meat is juicy, soft and fragrant. Why "almost"? Because usually the chef rarely manages to "snatch" a piece from the meat masterpiece he created with a delicate smoky aroma. While he is putting out the brazier, the shish kebab splendor has long been laid out on plates or even actively involved in the digestion process. But even here there is a wonderful way out - to entrust the preparation of juicy shish kebab to someone else. But be sure to write down the pork marinade recipes, they will come in handy repeatedly.

How to marinate pork skewers with onions and spices

The more onions, the juicier and tastier the pork kebab will be. I will tell you how to marinate meat in two ways - regular and fast. Both options are simple and win-win.

Ingredients:

How to marinate barbecue in onions:

You probably already know how to choose meat for barbecue, but let me remind you again. To make the dish juicy and tender, it is better to choose moderately fatty pork - neck, shoulder blade or ham. The cut may be dry. But if you are going to grill it on the coals, just thread a small slice of lard on skewers between pieces of meat. Before marinating pork, wash it thoroughly and dry it from moisture with paper towels, for example. Cut into small pieces so that it is convenient to string them on skewers, and then eat. Go for double the size of a matchbox, but I usually cut a little smaller.
Prepare the marinade. The secret of this recipe is in a large amount of onions. Don't be afraid to go overboard with this ingredient. If you plan to cook the dish in a day and a half, cut the onion into rings of medium thickness. Or half rings when the bulbs are large. But if you are going to a picnic in a few hours, it is better to grate the onion. The procedure, of course, is "tearful", but your sacrifices will not be in vain. One of my friends puts on a diving mask while rubbing onions so as not to cry. It's funny to watch such eccentricity. But, according to her, this is a 100 percent way to protect against vain female tears. I suggest you just be patient. Or use a blender to grind the onion. Transfer the onion rings or puree to a bowl.
Prepare the second part of the fragrant marinade. I had a ready-made spice mixture for barbecue. It includes black pepper, coriander, basil, thyme, sweet paprika, cumin. You do not have a ready-made bouquet of spices? Take about half a teaspoon of each of the listed aromatic herbs. Or you can use another seasoning of your choice. Add spices to vegetable oil. I used olive oil, but sunflower will also work. Don't add salt yet, it can make the dish tough.
Mix thoroughly.
Pour the aromatic oil into a bowl. Spread it with your hands over the ingredients. Cover with a lid or tighten with food grade polyethylene. And put it in a cold place. Marinating time for the express method is 2-3 hours. If you cut the onion into rings, keep the meat in the refrigerator for about a day. Or at least 10-12 hours.
Thread pork onto skewers, alternating with onion rings. If you cooked according to an express recipe, just brush the kebab on top with the rest of the marinade.
Cook over coals. Flip over from time to time. It is better to salt a ready-made kebab. Or you can sprinkle with salt during cooking (already fried side). To prevent the dish from burning, periodically sprinkle the pork pieces with the liquid remaining after marinating, clean water or beer. Check for readiness with a knife. If completely transparent juice, without blood admixture, stands out from the incision, the dish is ready.

Kiwi for a delicious tough meat kebab

This "magic" marinade makes even the toughest meat soft and juicy. It can be used to barbecue or roast pork, beef or lamb in the oven.

What products will be required:

pork - 1 kg;
kiwi (small size) - 1 pc.;
onions - 2-3 medium onions;
garlic - 3 cloves;
salt - 1-1.5 tsp (taste);
a mixture of peppers (ground) - 1-2 tsp.

Detailed marinade recipe:

Peel a few small onions. Wash thoroughly. And then cut into rings or half rings about 1-1.5 cm thick.
Chop the peeled garlic into thin slices. If fresh is not available, replace it with dry seasoning. It will take about 1 tsp.
Remove the skin from the kiwi with a knife. Wash. Grind into a pulp with a blender. Or just finely rub.
Prepare the main ingredient. Wash it thoroughly. Remove veins and films (if any). Pat dry with paper towels. Cut into portions for grilling or skewers. Then place in a suitable glass or enamel deep bowl.
Add chopped onion, garlic, kiwi puree to pork. Also add a little ground mixture of peppers or other spices to taste. Stir. Cover the bowl. Marinate meat in a cold place from 30-40 minutes (pork neck, tenderloin) to 2 hours (ham, shoulder) depending on its rigidity. This is an express pickling method. Pork should not be left in a mixture of kiwi and spices overnight or for a day. This is the case when the best is the enemy of the good. Overcooked pieces of meat will turn into gruel.
Salt before cooking. Put the meat slices on skewers or grill the way you like. This is how I barbecued last weekend. The meat was juicy and appetizing. And even my husband ate such pork with pleasure, although he loves lamb more.

Beer based marinade

Just don't tell the men what you're going to marinate the kebab in. In 99 cases out of 100, the reaction of "beer club members" is easy to predict. They will never allow such a "barbaric" way to deal with their favorite drink. But most of them will easily come to terms with the fact that their beer norm has decreased by exactly 1 liter when they try the juicy and fragrant kebab prepared according to this recipe. The pork will be soft, melt in your mouth, and have a pleasant aftertaste.

What will we cook from:

boneless pork - 2 kg;
beer (light) - 1 l;
bay leaf - 2 pcs.;
seasonings for barbecue - 2 tsp;
salt - 2 tsp (taste).

Step-by-step instructions for cooking shish kebab in beer:

Best of all in the "company" with this marinade will "feel" the neck, loin or ham. Wash the meat. Blot off excess moisture. Remove all films and hanging fat. And cut the pork pulp into slices suitable for the chosen cooking method. We will marinate in a deep container. Plastic (even food grade) is best left aside. Because it will be difficult to wash it later. I advise you to choose glass, ceramics or metal (necessarily with enamel). Place the pork pieces in a bowl.
Top with beer.
There, in a bowl, put a few bay leaves and a couple of teaspoons of spices. You can use ready-made seasoning. They usually include a ground mixture of peppers, coriander, basil, thyme, cumin, paprika. You can also add some garlic.
Mix with your hands. Place a flat plate on top of the future barbecue. And put oppression on it. For example, a three-liter jar of water. Send the pork to marinate in a cold place for 4-5 hours. And then start frying juicy and tasty meat. Don't forget to add salt as no salt was added to the marinade. By the way, you can cook a kebab marinated in this way both in a frying pan and in the oven. It turns out great!

How to marinate barbecue in mineral water

It is not clear whether the bubbles contained in the mineral water, or the very presence of water in the marinade makes the meat so soft and juicy. But the fact remains - pork kebab marinated in this way will always be incomparable and softest. It is better to marinate it in the evening, so that during the night the meat has time to infuse well and absorb water mixed with spices.

List of required products:

meat (pork) - 1 kg;
onions - 2 pcs.;
coriander seeds (cilantro) - 1 tsp;
ground black pepper - 1 tsp. (maybe more, to taste);
salt - 1 tsp;
ground paprika - 1 tsp;
mineral water (highly carbonated) - 0.5 l.

How to cook pork skewers on a mineral water:

Cut well-washed meat into fairly large pieces. But keep in mind, the larger the cut, the longer the kebab will be fried. Fold it into a spacious deep bowl or bucket.
Clean the onion. And chop medium-thick rings, half rings or quarters of rings.
Transfer to meat. Pour all dry spices there - coriander grains, paprika, black pepper. You can adjust their quantity to your liking. Also add salt immediately. Mineral water will not let the meat become tough, even if you salt it right away. Mix with your hands. I even advise you to mash the ingredients a little so that the juice stands out from the onion.
Pour in mineral water. It should completely cover the meat. Any mineral left? Save it for drizzling pork while grilling. Well, for emergency extinguishing of coals, if they suddenly ignite. Cover container tightly. And send it to the refrigerator for 8-12 hours.
Cook the kebab in the traditional way, pouring the rest of the marinade and mineral water in the process.

Marinating pork for barbecue in wine

Wine gives the meat juiciness, softness, appetizing intense color, unique aroma and subtle tart taste. Such a barbecue is a temptation even for an avid vegetarian. It is better to marinate in wine the neck part of the carcass or ribs.

List of required:

pork - 1 kg;
red wine (dry) - 250-300 ml;
onions - 4-6 pcs.;
ground mixture of peppers - 1 tsp;
salt - 1 tsp (taste).

Cooking:

Rinse the piece of meat under running water. Try to wash away all bone fragments and small debris. Remove films and veins. Cut the pork first into strips 5-6 cm wide. And then divide into rectangles. Place in a deep bowl.
Peel and wash the onion. Divide in half. Grate one half. Or grind with a blender into gruel. And the rest - cut into thick rings.
Add the chopped onion to the meat. Put salt and ground black pepper there. Stir to distribute the spices evenly over the pork pieces.
Slowly pour in dry red wine. At the same time, massage the meat, as it were, so that the marinade is better absorbed into the fibers.
After pouring all the liquid, put the onion rings on top. This onion is needed for frying barbecue. Therefore, it is important that it is not completely immersed in the marinade. Otherwise it will soften.
Marinate at room temperature for 3-4 hours. Alternatively, keep the bowl in the kitchen for 60 minutes and then refrigerate for another 6-12 hours.
Thread onto skewers, alternating meat with onions. Cook over coals. The dish turns out extremely juicy!

Happy barbecue season with smoke!

And why not talk to us, dear and beloved, about the dish of all times and peoples - shish kebab? The speech turnover about the past days and the people who tasted this dish, in this case, was not used for the sake of a red word - really, try to think about when a person first cooked a barbecue? Surely our primitive relative, roasting on fire the carcass of a furry beast killed with a spear with his own hands, could not imagine that several millennia later his followers would also bake meat on a fire, while calling their dinner with the delicious word “kebab”.

However, we will not delve into history, let's rather talk heart to heart about how to cook delicious meat on the grill. Surely in your family there are a couple of family secrets that you will never tell anyone about. And if "Magic Food" shares its knowledge, will you give away your secrets? We won't tell anyone else, honestly!

15 tips for those who want to learn how to cook the perfect barbecue

1. How to choose meat for barbecue

Not everything is barbecue that smells delicious.

It's not a secret for anyone that if you do everything right, right and traditionally, then for cooking barbecue gotta get lamb. However, firstly, this type of meat has a rather strong specific smell, which not everyone likes, and secondly, it is not so easy to find high-quality lamb tenderloin in our stores and markets, so another almost traditional option has long taken root - pork skewers.

When choosing meat, pay attention to its fat content: a piece that is too lean will be dry and tough after cooking, a piece that is too fatty will remain unpleasantly greasy. Here, as in no other case, the golden mean is important. When it comes to pork, they usually buy the neck. Less often - a shoulder blade or a ham. Korean is not taken at all- despite the fact that this is the most beautiful part of the pork carcass, it is absolutely not suitable for barbecue.

In addition to pork, you can use veal (high quality beef), chicken meat, turkey meat. In addition, shish kebab is also prepared from some types of fish - catfish, salmon, sturgeon.

Sharing family secrets of delicious barbecue, most people share marinade recipes. So, don't believe it! The key to a perfect barbecue is just the right meat. It is impossible to cook a juicy, soft, appetizing kebab from cheap, stale, old pork, you don’t even have to try. And vice versa: it is very difficult to spoil fresh, high-quality meat, it is amazing and beautiful in itself, therefore, the kebab from it will most likely be perfect.

2. How to make the perfect cut of meat

Shish kebab does not tolerate female hands.
Film "Moscow does not believe in tears"

To make the barbecue tasty and juicy, it is important to correctly approach the issue of cutting meat. There are two key points.

The first is the size, strange as it sounds, of course, it matters: too small pieces of meat will simply dry out on the fire, turning into dry hard “chips”, and large chunks will not have time to fry, they will burn on top, they will remain raw inside. Again - the golden mean: not big and not small, even and neat and - important! - everything is about the same size, otherwise some of the meat will be overcooked, some will remain undercooked.

Second - the meat must be cut across the fibers. A simple truth that few people follow when trying to cut meat the way they want - instead of doing it right. And in the end it turns out, of course, in different ways, but more often - harsh, dry and unappetizing.

3. How to calculate the product

Make sure that neither the barbecue nor the skewer burns.

There should be a lot of barbecue! This is an indisputable truth, a law and simply an axiom that does not require any reasonable proof. There should be so much kebab that it will definitely remain (by the way, have you ever tried to stew potatoes on a kebab, cook pea soup or cook pilaf? no? oh-oh-oh-very in vain!). Meat is usually bought at the rate of 300-400 g per person. More is possible, less is not worth it. Do not forget that in the process of cooking this product will definitely lose weight.

4. The best barbecue marinade

They didn't eat shish kebab, but they were blinded by the smoke.

About how best to marinate shish kebab, ask real professionals - those who cook this dish constantly and regularly, who were born and raised in a country for which shish kebab has long been an element of culture, who fry it, no longer striving to improve perfection. In many Caucasian countries, barbecue meat is marinated in its own juice, adding only salt, black pepper and onions to the chopped pieces. This minimalism has a special meaning, each ingredient is dictated by experience and common sense.

However, if you want to find a different, special barbecue marinade recipe and try a new method every time you prepare to grill meat on a fire, do not forget that in most cases it takes time for the meat to marinate properly. Ideally, we are talking about 10-12 hours, in the minimum format - at least 4-5 hours.

5. To salt or not to salt?

Do not part with the lamb - stay without barbecue.

What a question, you ask, of course, salt! Ok, salt, but when? Before frying or after? There is a widespread belief that salt "pulls" juices out of meat, so you should not add it to the marinade, it is enough to salt it immediately before frying or after it.

Believe me (and if you don’t believe it, arm yourself with scales, a notebook and a smart look and check it experimentally!), Pre-salting the meat at the marinating stage in no way affects the dehydration of the product. Salting the finished kebab is quite problematic: the salt will not penetrate inside through the dense meat crust, it will remain on the surface and will be felt only on the upper layers of the meat piece.

To be completely fair, it is worth noting that the cooking time affects the dryness of the kebab much more strongly (if the heat is not intense enough, you will have to “marinate” the meat also over the coals, long and tedious, which will naturally dry it out much more than this supposedly make salt) and the size of the piece of meat (this was already mentioned above). Therefore, we salt without hesitation, because as unsalted meat it is horror what it is, a translation of the product and generally nonsense.

6. Seasonings: to be or not to be? That is the question!

Life is easy when you eat barbecue.

In recent years, supermarket shelves have sagged under the weight of all kinds of seasonings - for chicken, pork, lamb, just universal meat, grilled meat, barbecue and other trinkets. At the bazaar, it is impossible to calmly walk past oriental spices and spices poured in beautiful slides - you will be offered anything you want, and you won’t even have time to look back, when you get disposable bags of ingredients mixed from spices that you don’t understand.

If you approach the issue reasonably and restrainedly, it is certainly delicious. However, be very confident in your reasonableness and restraint, because otherwise you risk getting something meaty instead of barbecue, but poorly recognizable behind a thick crust of all kinds of spices.

And do not forget that everything that protrudes, sticks out and hangs down on the meat will definitely burn. Herbs and seasonings are easily flammable - do you want to eat a lot of embers?

7. Skewers or grill?

A house is not built on seven winds, a barbecue does not argue on seven coals.

Traditionally, shish kebab is fried on skewers, beautifully and confidently turning them over the coals. However, if you feel more comfortable putting the meat on the grill grate, then lay it out! Why not? Of course, this is not a classic of the genre, but, for example, pancake pans did not always exist either - this is not a reason to still fry pancakes on a hot stone.

By the way. If you decide to fry meat on skewers, try to heat them well on the grill before stringing meat on them - this way you will not only disinfect the metal (this is important for some), but also ensure the coagulation of proteins inside the meat piece, which will allow the juice not to flow out from the barbecue or flow out in a much smaller volume.

8. A little imagination - for beauty and aroma

Only a sheep can refuse barbecue.

Barbecue is a creative business, it does not need exact proportions, ingredients adjusted to the gram, strict adherence to the recipe, and that's great! You can always improvise, try your options, realize your own fantasies. Try to play with the marinade - who knows, maybe you will be able to discover a new component, thanks to which your barbecue will become famous throughout the city?

Another topic for creativity is stringing meat on skewers in turn with additional products. Most often, of course, we are talking about onion rings, however, feel free to try everything that comes to your mind. It looks absolutely incredible chicken skewers, which are put on skewers interspersed with large grapes. Courgettes and zucchini cooked on coals are amazingly tasty - maybe you should try cooking them at the same time as meat? Bell peppers, pieces of bacon, pumpkin, tomatoes, eggplant, peaches, apples and everything that comes to your mind. Try!

9. Bonfire and coals

If you like barbecue, love and fire up the grill.

Connoisseurs say that the most delicious kebab comes out on fruit firewood. Cherry, pear, plum are considered the most suitable, while it should be understood that a rare specialist, having tried a shish kebab cooked, for example, on cherry wood, will distinguish it from a shish kebab cooked on oak branches.

In general, you can use any deciduous trees - linden, birch, poplar. At the same time, it is worth remembering: in no case should you take resinous (coniferous) wood species for cooking barbecue. Resins will give the meat a characteristic flavor and aroma, which will simply spoil the meat.

10. Grilling barbecue

Shish kebab is not far from the barbecue.

It would seem, what could be easier? I strung the meat, put the skewers on the grill and spin it for yourself until the kebab becomes appetizing, and everyone passing by comes running to the smell. However, barbecue requires a careful approach, with a running start and without experience, you are unlikely to cook delicious meat, and even a heap of various theoretical knowledge will still not be enough until you fry it yourself at least a dozen times.

The first thing to remember is that the barbecue is cooked over coals. A banal, uninteresting truth that many neglect. Hurrying to quickly serve the meat to the table, would-be chefs lose their patience and start frying the shish kebab on the wood that has not completely burnt out. The result is a hard, burnt crust and a raw, unchewable middle.

Another common mistake is neglecting the flames that sometimes appear on coals. If suddenly fat or any other flammable ingredient gets on the burned-out firewood, the coals instantly react - harmful and very aggressive lights rise, which strive to ruin your picnic. Always ready (yes, always, even if you are sure that this will not happen to you) should be a bottle of water. For convenience, make several holes in the lid - this will allow you to gently spray water over those areas that require your intervention, and will help not to flood the rest of the coals.

11. Checking the readiness of the barbecue

Communication in Russia is so important that external circumstances cease to matter. Several times I happened to fry a barbecue in the cold and in the rain - if we decide to go to the park for barbecues, we do so, regardless of the vagaries of the weather.
Anna-Lena Lauren, “They have something with their heads, these Russians”

The barbecue is checked for readiness very simply: with a knife, cut the thickest piece of meat to the skewer, lightly press. If the secreted juice is colorless, the kebab is ready. If blood is visible on the cut, it is worth waiting a little more.

12. Serving barbecue

Lamb is not invited to barbecue.

It is beautiful, of course, if the kebab is removed from the fire and immediately laid out on the table right on the skewers - in some restaurants, real shows are created from this simple action. In general, yes, spectacular and amazing, but ... very uncomfortable. Firstly, the skewers immediately occupy an irrationally huge space on the table. Secondly, eating meat from the “skewer” is, of course, magnificent in a primitive way, but hardly pleasant: even the ears get dirty.

The choice is yours - entertainment and theatricality or simplicity and comfort.

13. A little secret before the kebab hits the table

One had a beard on fire, and the other was grilling shish kebab on it.

After you have removed the meat from the coals, it is not bad to let it "reach" a little. You do it anyway - usually this is just the time it takes for guests to, having heard the signal “kebab is ready!”, wash their hands, move to the table, fill their glasses and say the first toast. Ideally, the meat should be under a lid or wrapped in foil - this is how the “steam effect” is ensured, which helps the barbecue to relax a little, release the juices, and finally and irrevocably soften.

For a special twist, try drizzling the cooked meat with a little pomegranate juice (amazing!) or dry wine (savory!). If desired, add fresh herbs and chopped onions to the bowl - after 15 minutes, the kebab will acquire a special aroma and taste.

14. Accompaniment to barbecue

The arba broke - lazy firewood, the bull died - a shish kebab for a bum.

In our tradition, for some reason, barbecue is always associated with vodka or beer. No one calls you to sobriety, however, think at your leisure sometime whether the mentioned comrades are really the best friends of barbecue.

Again we make a mental reference to the Caucasian traditions and remember that most often there is a jug of wine on the festive table of a Caucasian, we draw conclusions and try to serve red dry wine, tart and thick, to the barbecue.

Well, do not forget about fresh vegetables and herbs. The more juicy cilantro, bright parsley, tender dill, spicy basil, sweet cucumbers, sugar tomatoes appear on the table along with meat, the tastier the kebab will be.

By the way, the bread that you serve can also be slightly held over the coals - it will become fragrant and crispy. If a couple of sheets of pita bread are lying around in the house, wrap cheese, tomatoes, herbs in it and fry over coals - it will be unrealistically delicious!

15. Sense of proportion

The turkey also thought until he got to the barbecue.
Film "Cards, money and two barrels"

Barbecue is an event, of course, very exciting and creative, however, in your creative impulses, try to keep a sense of proportion. Do not dump all the above tips and secrets into one huge bowl of meat. A hundred marinade ingredients are unlikely to make the kebab tastier - when trying to implement your recipes, think about moderation. If you want to string additional components along with meat, you should not mix lard with grapes and strawberries with fish in one pile. If you are pouring wine over the meat during the frying process, you probably should not sprinkle it with additional lemon juice when serving. Sense of proportion, dear ones, sense of proportion in everything!

Barbecue Marinade - Top 10 Best Recipes

1. Shashlik in red wine

In the process of preparation, alcohol vapors, as in many other recipes using wine, cognac or other strong drinks, evaporate, leaving only a subtle subtle fruity flavor and an incredibly rich, beautiful color.

For 1 kg of meat you will need:
300 ml dry red wine;
3-4 bulbs;
5 cloves of garlic;

Wash the meat, dry it, cut into portions. We put it in a saucepan, salt, pepper, squeeze the garlic, mix everything thoroughly, add the onion sliced in circles, pour in the wine. Mix again, then cover with a plate or lid, smaller in diameter than the diameter of the pan, put a jar of water or other load on top. We leave for 6-7 hours.

2. Barbecue in kefir

A combination that is very strange at first glance will surprise you as a result of cooking the barbecue: the meat will be most tender, the taste will be a little creamy.

For 1 kg of meat you will need:
200 ml of kefir;
3 onions;
salt, freshly ground black pepper to taste.

Wash the meat, cut into portions, salt, pepper, pour kefir. We spread the onion, mix well, put it in the cold for at least 5 hours.

3. Barbecue in mineral water

Fans of marinating kebabs in mineral water claim that this is one of the fastest ways to pre-prepare meat for cooking on a fire. By itself, such a marinade is quite neutral, therefore, to give the kebab a "zest", try adding suitable spices to mineral water - hot ground pepper, paprika, coriander.

For 1 kg of meat you will need:
250 ml of mineral water;
2-3 bulbs;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut into portions. We shift in layers with chopped onion rings, salt and pepper in parallel. Fill with mineral water, leave in a cool place for 1-3 hours.

4. Kebab with kiwi

But this is definitely the “fastest” of all possible marinades! Thanks to the organic acids that are part of the green exotic berry, the collagen in the meat protein is destroyed, as a result of which the meat becomes very, very soft. However, be careful: overdo it a little - and instead of shish kebab you will get minced meat: kiwi in this way acts on meat quite quickly. The method is very useful in cases where you have chosen the wrong meat - tough and sinewy.

For 1 kg of meat you will need:
5 kiwi;
5 cloves of garlic;
salt, freshly ground black pepper to taste.

Puree kiwi and garlic, mix with washed, dried, cut into pieces, salted meat. Cover with a lid and leave for 40-60 minutes, periodically checking the condition of the meat and testing it for softness by simply piercing with a knife.

5. Shish kebab in onion-tomato marinade

Spicy and aromatic. Meat marinated in tomato-onion dressing will be juicy and unusual.

For 1 kg of meat you will need:
3 ripe tomatoes;
1 large onion;
1 tsp hops-suneli;
salt, freshly ground black pepper to taste.

Grate the tomatoes. Onion cut into rings.
My meat, dry, cut into pieces. Salt, add pepper, suneli hops. Mix with tomato puree, shift with onion rings. We leave for 8-10 hours.

6. Oriental pork or meat in honey

The marinade, frankly, is not for everyone, however, if you are a fan of oriental trends in cooking, you will surely enjoy the spicy-sweet flavor that this marinade has on the barbecue.

For 1 kg of meat you will need:
3 art. l. honey;
2 tbsp. l. soy sauce;
2 tbsp. l. mustard seeds;
1 tsp dry ground ginger;
1 tsp hot ground pepper;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, cut into pieces.
Mix with honey, soy sauce, hot and black peppers, ginger, mustard, salt. We leave for 5-8 hours.

7. Kebab in vinegar

Many barbecue connoisseurs believe that vinegar makes the meat coarser and tougher, however, there is another opinion: thanks to this additive, the meat becomes spicy, spicy and very tasty. To understand whose camp you are in, you should at least once try to cook barbecue marinated in vinegar.

For 1 kg of meat you will need:
4 tbsp. l. table vinegar (9%);
10 st. l. water;
3-4 heads of onions;
salt, freshly ground black pepper to taste.

Wash the meat, dry with disposable towels, cut into portions. Salt, pepper. Mix water and vinegar, pour meat. Stir, shift with onions, leave in a cool place for 3-4 hours.

8. Shish kebab in mayonnaise

Yes, yes, mayonnaise is a cold sauce, yes, of course, when heated, it breaks up into a mountain of harmful substances, of course, it’s generally bad manners to use it when cooking meat. But once you can, right? And if you really like it, then sometimes, just a couple of times a year? Quietly - so that no one knows?

For 1 kg of meat you will need:
200 g of mayonnaise;
4 onion heads;
salt, freshly ground black pepper to taste.

Wash the meat, dry it, divide it into pieces. Salt, pepper. While stirring, gradually add mayonnaise. We shift in layers, alternating with onion rings. We leave for 5-10 hours.

9. Barbecue in pomegranate juice

Gentle, juicy, bright, fragrant, berry - what else to add so that you understand that such a marinade is worth trying at least once in your life!

For 1 kg of meat you will need:
250 ml fresh pomegranate juice;
4 heads of onions;
salt, freshly ground black pepper to taste.

We wash the meat, cut off the excess, dry it, divide it into portions. Salt, add pepper and pomegranate juice, knead properly, shift with onion rings, leave in a cool place for 8-10 hours.

10. "Quick" onion marinade

This marinade is very ... very, let's say, for an amateur, because in the process of cooking barbecue, the onion mass burns quickly if you do not first clean it from the meat, however, a significant plus is the special juiciness that onion juice gives to meat, and the breathtaking smell that peculiar to shish kebab cooked with onions. It's definitely worth a try!

For 1 kg of meat you will need:
0.5 kg of onion;
salt, freshly ground black pepper to taste.

We rub the onion on a grater or chop it in a blender. Wash the meat, dry it, cut it, mix with salt, pepper and onion mass. We put under oppression for 5-8 hours. Before stringing meat on skewers, we clean the meat from onions as much as possible.

Well, that, savvy with theory, it's time to start practicing? We wish you many, many sunny days, wonderful occasions for picnics, great companies and, of course, delicious kebabs. And yes, Magic Food fulfilled its part of the contract, told about secrets - now it's your turn to reveal family secrets.

There are just a huge number of options for preparing marinade for pork skewers. And each has its own advantages and disadvantages. For example, pork skewers marinated in vinegar is a simple and well-known way. However, it is considered a remnant of the Soviet era, when budget options for preparing delicious food were used.
Today, the variety of marinades is large, and it is impossible to stop at 2-3 recipes. Therefore, we propose to study the most interesting recipes, from simple and familiar to rare, spicy options for pork marinade and choose the most acceptable way for yourself.

For 5 kg of pork tenderloin from the neck, you will need the following number of components for preparing the marinade:

100 ml of vinegar 9%;
200 ml of distilled water;
black peppercorns;
lavrushka;
salt;
2-3 onions.

Dissolve salt in water, then pour in and stir vinegar. Cut the onion into rings. Cut the meat tenderloin into portions, put in a large marinating container, sprinkle with peas between layers and put one leaf of parsley, laying out the onion rings. Top with diluted vinegar. Let marinate for half an hour.

Make a fire, wait until the logs turn into coals. Thread the meat onto skewers, put on the grill and cook.

On a note. Readiness is checked by a longitudinal section of the largest piece of meat - if pinkish or reddish juice is visible in the section, then you need to fry a little more, if not, then the kebab is ready.

How delicious to marinate with onions?

pork tenderloin - 1 kg;
large onion - 2 units;
salt - 1 tbsp. l.;
ground pepper - ½ tbsp. l.;
fast. oil - 50 gr.

Let's start with the meat: rinse, dry with paper towels from excess liquid, cut into small pieces and put in a saucepan. Add salt and pepper - if you like it spicier, you can add more pepper, or even add a little hot ground chili, just a couple of pinches.

We cut one onion into large rings, which are convenient to put on skewers. Separate the rings, put aside for a while. Finely chop the second onion, for example, in a blender and spread it to the meat. Mix by hand for a few minutes. Pour oil on top and mix again by hand so that the marinade is well distributed over all the pieces. After laying all the onion rings to the meat, and mix gently so that the rings do not break. Marinate for at least 4 hours, but it is better to leave it overnight in the refrigerator.

Tomato marinade for pork

tomato juice - 1 l;
pork - 1 kg;
salt - 0.5 table. l.;
a mixture of spices "For barbecue" or "For pork" - 1-1.5 tsp.

Prepare the pulp, cut in portions. We spread the pieces in layers, each lightly sprinkling with spices and salt. Marinate for at least 2-3 hours, and it is better to leave for 6-8 hours, you can even for a day. It is recommended to mix the pieces in the marinade from time to time.

The shish kebab is very tender and juicy, soaked in juice.

On a note. The softness of the barbecue is affected by the type of meat purchased for the dish. Cuts without veins and films are best suited, for example, from a shoulder blade. If the tenderloin has a film, it must be carefully removed.

with mayonnaise

meat - 1 kg;
onions - 3 units;
tomato - 1 unit;
vinegar concentrate - 3 tbsp. l.;
pepper and salt;
mayonnaise - 300 gr.

We cut the meat into small pieces and put it in a marinating container. Half of the onion is used only for pickling, we cut it into small half-rings. Combine with meat, salt and pepper. We mix.

Next, pour the pork with mayonnaise and vinegar, mix well again. Cut the remaining onion into thick rings, do the same with the tomato. Lay on top of marinated meat. Close the lid tightly and marinate for about 12 hours.

On a note. When cooking barbecue, it is important to turn the skewers often - so the meat is evenly fried and acquires a uniform appetizing shade, without scorching.

orange-lemon

The original marinade, which will give an interesting flavor to the barbecue, is citrus. Be sure to keep it for yourself.

Calculation of products per 1 kg of pork:

half a lemon;
half an orange;
3 garlic cloves;
1 st. l. honey;
thyme;
fast. oil;
salt;
pepper mol.

Squeeze juice from citrus fruits, finely chop the garlic. Mix all ingredients well. Honey is recommended to use liquid. If not, melt in a water bath.
The meat is marinated for about six hours.

Original marinade with kiwi

pork tenderloin - 1.5 kg;
kiwi large - 1 fruit;
zira - 2 tsp;
ground coriander - 1 tsp
a couple of pinches of salt.

Cut the meat into portions. Peel the kiwi and cut into half rings. Mix all the ingredients and leave to marinate for a couple of hours.

On a note. The meat becomes soft precisely due to the acids that are used to corrode the structure. To do this, recipes use vinegar, fruits and other components that have a certain amount of acid. Along the way, each component gives a different flavor to the finished dish.

soy sauce recipe

The recipe for barbecue with soy sauce marinade is very simple and quick. The meat turns out to be a little spicy in taste, with a slight spiciness.

pork - 3 kg;
onions - 4 large;
salt;
a mixture of peppers;
lavrushka;
soy sauce - 500 ml.

Cut the meat into slices, put in a bowl in layers. Sprinkle between the layers of spices, salt, a few leaves of parsley, chopped onion rings. Pour in the sauce, press well with your hands. It is recommended to marinate at least 6, and preferably 12 hours. Once an hour, you need to gently mix by hand, without breaking the onion rings.

How to marinate pork in kefir?

The recipe for pork skewers on kefir is one of the most common options:

pork meat;
kefir - 1 l;
ground pepper;
mayonnaise - 3 tbsp. l.;
chopped fresh green dill.

As usual, the onion is cut into rings, and the meat is cut into pieces. Everything is mixed by hand, at the end it is poured with kefir.

Marinate for at least 4 hours, stirring occasionally.

Note! Any marinade can be used to cook pork skewers in the oven. You can marinate pork in this way before frying or baking.

With white wine

pork neck - 2 kg;
dry white wine - a glass;
peppercorns;
lavrushka;
they say pepper;
salt.

Rinse the meat tenderloin, dry it with napkins, cut into portioned pieces of approximately the same size. Put in a saucepan, sprinkle with spices and pour wine, mix thoroughly to evenly distribute the spices and wine. Marinate for several hours, occasionally mixing the contents with your hands.

During the marinade, we pour the kebab with the remains of the marinade - this way the meat will acquire incredible juiciness, tenderness and richness of taste.

On mineral water

Marinade for pork barbecue, prepared on the basis of carbonated mineral water, softens the fibers very quickly and well. Thanks to this, marinating time can be reduced to 2 hours.

carbonated mineral water - 1 liter;
a pair of bulbs;
a set of spices "For barbecue";
dried garlic;
meat tenderloin;
salt.

According to the principle of preparing a barbecue, this recipe does not differ from the previous ones - pieces of meat are mixed with all the ingredients and marinated for several hours.

Quick marinade for pork skewers

pork neck - about 2.5 kg;
onions - 3-4 units;
salt and pepper;
lemon - ½ fruit.

We cut the meat into pieces, mix for several minutes with salt and pepper, freshly squeezed lemon juice, so that the spice, juice and salt are well rubbed into each slice.

If you plan to fry the onion, cut it into half rings, if not, finely so that the juice comes out well.

Marinate for at least half an hour. We suggest frying the shish kebab on the grill, pouring it from time to time with beer, wine or sparkling water.

On a note. The smaller the pieces of meat, the easier they are to marinate.

From pomegranate juice

Unusually, you can cook barbecue in a marinade based on pomegranate juice. Relatives and friends will be pleasantly surprised by this dish:

pork 2 kg;
salt;
ground chili;
they say black pepper;
cilantro;
parsley;
bow 2 units;
pomegranate juice 1 l.

Cut the meat into pieces and place in a bowl. Salt and mix. Sprinkle with all prepared spices and mix again.

Rinse the greens, chop and add to the meat.

Peel and cut the onion into half rings, pour over the juice and mix for the last time. We send to marinate in a cool place for several hours. We roast on coals.

The finished meat is white in color, and when pressed, pomegranate juice is released.

On a note. Shish kebab can be cooked in a grid - a variant of the grill. Together with it, you can fry vegetables - tomatoes, sweet peppers. All vegetables are cut into slices.

With champagne

An unusual and very tasty barbecue can be cooked in a champagne-based marinade.

pork pulp - 1.7 kg;
onions - 4 medium;
salt;
dry champagne - a bottle;
a mixture of spices "For barbecue" - 2 tbsp. l.

We cut the meat, cut the peeled onion into rings. Mix meat slices with salt and spices, spices should be evenly distributed throughout the meat. After we spread the onion, we interfere more carefully - so as not to break the pieces that are fried along with the meat. After everything is poured with champagne, mix a little and close tightly. As with mineral water, it is important to prevent the gas from escaping from the marinade. Marinate the meat for at least three hours.