How to marinate pork skewers deliciously. Pork skewers with vinegar and onion "Sweet marinade"

Spring is here, and with it the barbecue. I don’t know how it is in other regions where the heat comes earlier, but we have massive barbecue trips on May holidays - people go to picnics and summer cottages, and it’s almost impossible to imagine without fragrant juicy meat on skewers or a grill. And today I will tell you a few proven recipes, I hope they will be useful to you.

It seems to me that the love of meat fried on fire is some kind of primitive instincts that almost everyone has. Probably, our ancestors also enjoyed the meat of mammoths, fried at the stake, otherwise how can one explain the truly hypnotic effect of these pieces on a person. After all, even having felt the smell of a barbecue being prepared, you are already eager to taste it. It is no coincidence that there is an expression "barbecue basin pleases the eye."

There are so many recipes for delicious marinades, and the authors assure that each recipe is the best, and the meat turns out to be the most tender, that the thought involuntarily comes up that shish kebab is just such a delicious dish in itself that goes well with different dressings. So feel free to try the recipe you like from my post, and enjoy. Or you can try all the different flavors, marinating differently each time. I am for experiments!

Of course, kebabs can be cooked in the oven, but what can be compared with meat baked on the grill? Spring sunshine, young leaves on trees, happy faces of friends and juicy treats - what could be better?

What meat to choose for barbecue

The generally accepted opinion that the best meat for barbecue is pork neck, and here it is impossible to disagree. Although true experts also talk about the hind leg of a pig, the neck is still the most popular option.

Someone thinks that the classic is lamb skewers. But, here's what's interesting, when we rested in Abkhazia, the owner of the house where we lived regularly arranged barbecue picnics for us - chic feasts. At the same time, he himself is a professional barbecue fryer, did not welcome lamb, said that it is considered dirty meat, because the sheep eats everything. But, since vacationers definitely wanted to eat a ram, he prepared both options. I can say that pork kebabs were juicier and tastier. I will write about lamb kebabs later, and today all the recipes for pork neck kebabs that I or my friends have tested.

How to choose the right pork neck? There are a lot of tips on various blogs, such as pressing on the meat and something else. But I will tell you my method - I just come to the market, where I usually buy meat, and there is always a fresh, beautiful neck. I buy it, do not press anything, do not check, do not conduct chemical tests, as various experts advise. By the appearance of the meat, it is already clear if it is old or weathered. But in the market they always give me a good piece of the neck, in my opinion, nothing needs to be complicated. If you are buying meat for the first time, then just tell the seller: “Give me a good piece of neck for barbecue” - and they will give you everything.

If you came to the market for meat, then at the same time go to the counter with spices, which are sold by weight. You can tell the seller that you need spices to marinate so much meat. The seller usually professionally throws in various spices, it turns out a very tasty set for barbecue!

Preparing the pieces. What should be the pieces of meat so that the barbecue does not turn out dry

The ideal size of pieces of meat for barbecue is about the size of a box of matches. That is, not a very large parallelepiped of a slightly elongated shape. If there is fat, then cut off the excess, leaving only a thin strip. They say that “a large piece pleases the mouth”, but this is not the case with barbecue, because the meat will be raw inside, or you will have to fry it for a long time and there is a danger of overdrying. Since shish kebab is often eaten from a skewer, a piece should be enough for just one bite. Try to cut so that nothing hangs from the piece, as it will simply burn.

How to marinate kebab correctly

For the marinade, use an enamel, glass or ceramic container. By no means aluminum. Since it is a heavy metal, and poisonous, and when interacting with an acidic environment, it oxidizes, spoils the taste of barbecue, and maybe add harmful substances to your body.

In order for the onion to give more juice, some people prefer not to cut it, but to grind it in a blender.

If the pickled meat is in the refrigerator, then about an hour before cooking, you need to pull it out and leave it at room temperature. Then you can fry the kebab faster, and it will be more juicy. After all, to cook cold meat, you need more time, and there is a danger of overdrying it.

There is an opinion that salt should be added at the very end of pickling, or even salted already on a skewer. Because salt draws the juice out of the meat and it will turn out drier if marinated with it. But here everyone decides for himself. In this article I give such and other recipes. I myself add salt at the last moment usually.

A classic set of spices for barbecue: 1 teaspoon of black pepper, 1 teaspoon of ground cumin and 2 teaspoons of ground coriander. You can also add ground or chopped bay leaves.

In many barbecue recipes, you do not need to write the number of ingredients, it is clear that we take a piece of meat that we bought at the market, and it can be more or less. Add salt and seasonings to taste, and enough marinade to cover the meat completely.

How to barbecue on the grill

What to choose - a skewer or a grill? I don't think there is any fundamental difference. We fry any meat on the grill - it's faster and easier. Although it’s nice to eat shish kebab from skewers, I immediately remember how I was on a picnic as a child and ate from a skewer.

So that the meat does not stick to the skewer or grate, you need to wipe them with vegetable oil or lemon juice and ignite for a couple of minutes.

Don't turn the meat too often. It is better to let it grab on one side, then turn it over and let it fry on the other. This is how it tastes the best.

To check the readiness of the meat, pierce it with a knife. If blood stands out, then it is still raw, if the juice is clear, then the meat is ready. If nothing comes out, you may have overcooked your dish.

When the kebab is ready, you can put it in a saucepan and steam for a couple of minutes on the fire. This makes it even more tender.

How to marinate pork neck skewers so that the meat is juicy

How to marinate the neck so that the meat is juicy?

First, I will write what, probably, everyone knows. The meat should be fresh, chilled, not frozen - this makes the most delicious kebabs.

Although, I confess that I also made it from frozen - from buckets of pickled kebabs, which are sold in the supermarket, it turns out delicious too. Apparently, I'm not an esthete) But still, the best result is when I bought fresh meat and marinated it myself, besides, there is nothing very complicated about it.

I think the best marinade is just onion, salt and pepper and let stand. My friend is a professional kebab, her dad has a kebab, and she marinates perfectly, in her own juice. Enough onions, salt and pepper to make a wonderful, juicy kebab from the neck. But, if you want to try something more original, then I suggest you other marinade options.

In general, the most delicious kebab that I have tried, I cooked for my birthday, and it was the easiest. Now I will tell you how to do it.

The secret ingredient to a good marinade is onions. It is necessary to take an equal amount of onion and meat, in any case, by volume, by weight, onion is lighter. That is, about half a kilo of onions per kilogram of neck, and then see for yourself that the volume is approximately the same.

Products:

• Salt,
• Pepper,
• pork neck - 1 kg,
• onion - 300-500 gr.

1. Cut the pork neck into pieces, not too large, about the size of a matchbox. Cut an equal amount of onion into rings.

2. I don’t know exactly about salt, but many people recommend salting at the very end, I did. Add pepper, mix well.

3. Someone crushes the onion with salt, then puts meat in it. I mashed the meat with onions well. Experiment here for yourself.

4. Close with a lid or cling film. Put in the refrigerator overnight. Already before cooking - salt to your taste. Put the meat on skewers or on a wire rack.

5. Fry on the grill until cooked.

How to soak meat for pork skewers in vinegar? Marinating pork for barbecue

Although I write above that my favorite marinade is salt, pepper and nothing more, but for many in such kebabs there is not enough piquancy, and they consider the kebab marinated in vinegar to be the most delicious, this is the so-called Soviet taste from childhood. So I will share this recipe.

Products:

• Pork (neck) - 1.5 kg,
• Onion - 700 gr,
• Vinegar 9% - 50 ml,
• Salt - 1.5 tsp,
• Pepper - 1 tsp

The most delicious barbecue is obtained by using apple or wine vinegar.

1. Cut the meat into small pieces of 3 cm.

2. Cut the onion into rings.

3. Now we put it in layers in a pan. Meat - onion - a little vinegar - salt, pepper. Pour a little vinegar on the eye, in general, about 50 ml should be used up. Repeat layers.

4. Leave for an hour in a warm room. Then mix and put in the refrigerator.

5. For greater effect, you can do a press.

6. So, the next day, when the meat is marinated, we string it on skewers or put it on a wire rack.

7. And fry on the grill until cooked.

Should I string onions on skewers? Everyone decides for himself. Someone says that it is absolutely impossible, since onions spoil the meat when frying. Some people love fried onions. I cook without onions.

How long to marinate pork skewers in mayonnaise? Duration and stages of marinating meat

Pork skewers in mayonnaise is perhaps the recipe around which there is the most controversy. Someone condemns. As one of my friends with Georgian roots said, “putting chicken wings in mayonnaise is bad manners”. Needless to say, after that we didn’t invite her to picnics, we don’t need arrogance, the main thing is that it was tasty. I really think that the best option for dryish chicken meat is mayonnaise. But many also use it for pork.

I have no prejudice against mayonnaise when frying. I think that mayonnaise copes with its role much better than sour cream. After all, mayonnaise is, in fact, vegetable oil. That is, it contributes to the creation of a crispy crust. And sour cream is, in fact, milk, that is, water. What can she do to help? I can’t forget the experiment of the brilliant chef Oksana Putan, when on one baking sheet the chicken was smeared with mayonnaise, and on the other with sour cream, the second turned out to be pale and unpresentable. And if you are afraid of chemicals, then make your own mayonnaise, it's very simple.

Products:

• Neck - 1.3 kg,
• Onion - 600 gr,
• Spices - 2 tbsp. l.,
• Salt - 1 tbsp. l.,
• Mayonnaise - 300 gr.

1. Wash the meat and pat dry with paper towels. Cut into medium pieces, transfer to a bowl.

2. Add salt and spices (to taste, for example, a barbecue set).

3. Rub one onion on a coarse grater or grind with a blender. Its juice will saturate the meat.

4. Cut the rest of the onion into thick rings.

5. Put mayonnaise, mix well.

6. Cover the meat with a lid and refrigerate overnight.

7. Fry the meat on the grill for about 30 minutes, turning regularly.

After 30 minutes, the barbecue is ready.

How to marinate pork skewers in vinegar and mayonnaise? In fact, there is a recipe that combines mayonnaise and vinegar. Here's how a friend of mine does it. At the beginning, a liquid marinade is prepared: 9% vinegar is diluted with water in a ratio of 1 to 4. The meat is mixed with onion, cut into rings, then poured with marinade. So leave for the night or five hours. Then, about one hour before frying, the vinegar marinade is drained and mayonnaise is added to the meat. The shish kebab turns out unusually soft and juicy.

Marinade for pork skewers with lemon and mineral water

If you don’t have much time before a picnic, I recommend you try this option - marinade with lemon, onion and mineral water. The meat is ready for frying in 1-4 hours, no longer, because if left overnight, it will be bitter due to the lemon. Mineral water gives softness, and lemon - a pleasant shade of taste.

Products:

• Pork - 1 kg,
• Onion - 250 gr,
• Lemon - 2 pcs.,
• Seasonings to your taste (for example, barbecue mix) - half a tablespoon,
• Salt - 2 tsp or to taste
• Mineral water - 0.5 liters

1. Cut the pork neck into large pieces, about 2-3 cm wide and long.

3. Cut the onion into rings.

4. Cut the lemon into circles.

5. Put the meat, lemon, onion, seasonings into a saucepan and salt to taste.

6. Stir and pour half a liter of mineral water into it.

7. Let stand in the refrigerator for two to four hours.

8. Put on skewers or put on a wire rack.

9. Fry on the grill until cooked.

Barbecue on kefir. How to soak pork skewers on kefir to make it juicy?

Kefir barbecue is also a classic and popularly recognized option. Some say that it turns out the most tender. And it's not hard to do it. Just meat, onions, spices and pour yogurt. This marinade is enough for half an hour.

Products:

• Meat - 2 kg,
• Kefir - 1 liter,
• Onion - 500-600 gr.,
• Spices for barbecue
• Salt,
• Ground black pepper

1. We cut the meat into small pieces.

2. Cut the onion into half rings or large pieces.

3. Crush the onion with your hands, mash it so that it starts up the juice. Do not salt, just pepper. Pepper well the meat and onions separately. Add other spices to taste, for example, ground bay leaf, or leaves, as you like.

4. When the onion and meat with spices are mixed separately, we combine everything together and mix.

5. Pour everything with kefir so that it covers the meat completely, mix well again.

Shish kebab marinated in kefir is not recommended to be put in the refrigerator, it is better to keep it at room temperature for 2-3 hours.

6. Leave at room temperature for 2-3 hours. Now the meat needs to be salted, that is, about an hour before cooking. Alternatively, you can salt directly on skewers.

7. And that's it, we can fry. Delicious kebabs are ready.

How to marinate pork skewers in mineral water?

This is also a popular way to marinate meat for barbecue. It turns out very tasty. Above, I write about the recipe for mineral water marinade with lemon. But I decided to write separately about the mineral water marinade, since it is still different, and you can safely leave it to marinate overnight.

Products:

• 1.5 kg of meat (neck),
• 3 bulbs
• Bay leaf,
• pepper mix,
• Salt,
• Mineral water,
• Seasoning for barbecue

For the marinade, it is best to choose highly carbonated mineral water.

1. Meat cut into pieces

2. Cut the onion into half rings. Salt the onion a little so that it starts up the juice.

3. Salt the meat a little too. Shake the onion well with your hands, add three bay leaves crushed into pieces, mix with meat.

4. Sprinkle with a mixture of peppers, seasoning.

5. Fill with mineral water.

6. Cover the meat with cling film. You could send it to the refrigerator for six hours or overnight, or you can leave it at room temperature for one and a half to two hours.

7. Then string on skewers and fry until cooked on the grill.

Marinated in tomato juice. Recipe for barbecued pork in tomato juice

A very tasty marinade option is tomatoes or tomato juice. Kebabs are juicy, soft, delicious.

Products:

• Meat - 2 kg
• Tomato juice - 0.5 - 1 l
• Onion - 300-500 gr.,
• Salt,
• Black pepper, coriander, basil, suneli hops (to your taste)

1. We cut the meat into pieces. We cut the onion, it can be rings, half rings or finely. Salt, add spices.

2. Pour everything with tomato juice so that it covers the meat completely. We mix the meat. Leave for 1-3 hours, or longer.

3. We string on skewers.

4. Now you can fry. The barbecue is very tasty.

Video barbecue recipe from Stalik Khankishiev

The recognized master of barbecue is Stalik Khankishiev. I suggest watching a video where he talks about all the intricacies of marinating and frying meat. True, the recipe shows this using beef as an example, but, of course, pork is also suitable.

Stalik believes that the most important thing is not the marinade, but the right choice of meat and the right frying. One cannot but agree with this!

Products:

• Meat - 1.5 kg,
• Onions - three large onions,
• Black pepper - 1 tsp,
• Ground zira - 1 tsp,
• Ground coriander - 2 tsp

1. We cut the onion in half rings. Sprinkle with salt and shake it with your hands so that the onion gives juice.
2. We cut the meat into small pieces. We add spices. For one and a half kg of meat, about 1 tsp. with a slide of black pepper, 1 tsp ground zira and 2 tsp. coriander.
3. Marinate the meat for about two hours. Then we string it on skewers, removing the onion from the meat (it will burn anyway).
4. During frying, Stalik recommends spreading grass - thyme (or rosemary) on skewers with meat, to give a very wonderful aroma to the barbecue. Fry until done.

So, I gave in this post a lot of different barbecue recipes. Experiment with them. What's your favorite proven recipe? Write in the comments!

With the advent of spring, you want to breathe in the freshness and aroma of blossoming trees. It is at this time that people celebrate May Day and Victory Day, for which they get out into nature with their families.

What vacation can be without a delicious and fragrant pork skewers? Then a lot of questions arise. "How to choose the right meat?" "What is the best marinade to cook?"

So, the choice of recipe occurs individually, depending on taste preferences. We offer to consider the main options for preparing barbecue marinade.

Marinade recipe for pork skewers so that the meat is tender (a simple classic recipe with kiwi)

Kiwi contains natural acid in its composition. For pickling, it is best to use natural ingredients than artificially created in the form of vinegar essence. It is important to remember that when combining the filling with meat, it cannot be left overnight, as the exotic fruit greatly softens the meat fibers. Therefore, this step-by-step recipe is considered the fastest, most delicious and fragrant.

Products:

• pork (loin) - 1.6 kg;
• kiwi - 120 g;
• onion turnip - 420 g;
• spices, salt to taste.

1. Rinse the meat, cut into pieces of the same size, salt and pepper a little. Stir, light and crushing movements.

2. Remove the husk from the onion. Using a blender, grind until puree. Combine it with meat, mix.

3. Peel the kiwi. Turn into gruel and put in meat, stir and leave to marinate for 2 hours. After the time has elapsed, it is allowed to fry.

Next, I suggest that you consider the options for pork kebab marinade, which I once cooked myself and tried accordingly. As the saying goes: “there are no comrades for taste and color” - choose your barbecue recipe and quickly go to nature!

Properly pickling meat is the most important step in preparing a tender and fragrant dish. The chosen method determines the taste of the finished ingredient. Despite the fact that the pork pulp will be of the highest quality, it all depends on the marinade made.

These step-by-step recipes will help make the meat tasty, fragrant and tender. The main condition for cooking is to observe the proportions of meat and the main product for the marinade.

The easiest way to pre-prepare meat pulp for frying is to marinate in a large number of onion slices. Due to the significant release of onion juice, the meat softens, and when frying it turns out tender and soft.

Products:

• pork fillet - 2 kg;
• onion - 2 kg;
• ground pepper - 25 g;
• lavrushka - 5 sheets;
• table salt - 10 g;
• granulated sugar - 10 g;
• lemon juice - 80 ml;
• ground coriander - 5 g.

1. Free the onion from the husk, wash and cut into a medium-sized cube. Crumble the parsley with your hands into a separate bowl.

2. Combine the prepared ingredients in a blender bowl and grind to a puree state.

3. Rinse the meat, dry and cut into equal pieces. Combine in a capacious container with prepared onion gruel, spices, sugar, salt and lemon juice. Mix thoroughly, cover and leave in a cold place for 6-10 hours.

Pork skewers - marinade with mayonnaise

A simple and common way to prepare marinade for pork meat. Experts recommend using fatty mayonnaise sauce or purchased Provencal, but without additives. For piquancy, ketchup "Shashlychny" is added, as it contains fragrant spices in its composition.

Products:

• onion turnip - 500 g;
• meat without bones and skin - 1.5 kg;
• grill seasoning - 30 g;
• liquid smoke - 5 ml;
• mayonnaise "Provencal" - 40 g;
• ketchup - 45 g;
• table mustard -2 tsp;
• garlic - 4 cloves.

1. First of all, you need to prepare the pork: rinse, dry and cut into equal pieces. Peel the onion from unsuitable parts, chop into strips.

2. In a capacious container, combine meat, onion and seasoning. Leave for 60 minutes, previously covered. In a separate bowl, combine mayonnaise with ketchup, mustard, minced garlic and liquid smoke.

3. Lubricate the meat pieces with the finished mass, cover and put in the refrigerator for 3 hours.

Barbecue marinade with vinegar and onions for pork shish kebab

Making a marinade with wine vinegar and herbs is quite easy and simple. The difference from other cooking options is the absence of vinegar essence. The filling turns out to be fragrant, spicy, thereby giving an unusual taste to pork.

Products:

• onion - 400 g;
• meat pulp - 1.5 kg;
• white wine vinegar - 50 ml;
• garlic - 4 cloves;
• sesame oil - 55 ml;
• granulated sugar - 2 tsp;
• chili - 15 g;
• cloves - on the tip of a knife;
• cinnamon - 0.5 tsp;
• thyme, thyme;
• lavrushka - 2 sheets.

1. Pre-treat the meat, cut into suitable pieces. Peel the garlic, rinse and pass through a press. Chop the clean and prepared onion into strips.

2. Peel hot pepper and cut into 2 identical parts. Combine all liquid ingredients with loose spices, mix thoroughly.

3. Pour into meat, add garlic and onion. Stir the contents well, cover and put in a cold place for 8 hours. If necessary and desired, before frying, it is allowed to sprinkle the pieces with finely chopped dill.

Classic kebab according to the Caucasian recipe from the chef of the Caucasian cuisine restaurant

The secret of cooking the most delicious kebab, according to the chef himself, is the right meat and the right spices. So he fries meat only from the pork neck and marinates according to the classic recipe: thyme, two types of pepper (black and red), bay leaf, vinegar and vegetable oil, onion and salt.

Watch the video and everything will become clear to you:

Pork barbecue marinade with soy sauce and lemon

The composition of the marinade has an acidic base, since lemon fruit is used for cooking. In turn, soy sauce will give the finished dish some piquancy and a beautiful blush during frying.

Products:

• pork pulp without skin, bones - 2 kg;
• onion turnip - 1.5 kg;
• lemon - 1 fruit;
• spices for pork to taste;
• table salt - 30 g;
• a mixture of ground peppers;
• soy sauce - 50 ml.

1. Rinse the meat pulp from blood, dry with disposable napkins. Chop into medium-sized cubes and place in a convenient bowl.

2. Peeled onions, chop into half rings. Knead a little with your hands and combine with meat pieces.

3. Squeeze freshly squeezed juice from a lemon fruit, add spices and a mixture of peppers, pour in soy sauce. Mix thoroughly with light, pressing movements. Cover, put in a cool place for 4 hours with regular stirring. Half an hour before frying, add salt.

Pork skewers - marinade on kefir

The fermented milk drink contains acid, which makes the meat pulp softer. Kefir for this dish will come in handy. It is important to remember that you should not marinate the pieces for a long time in kefir. Otherwise, the result will be the same as in acetic acid. The time interval is from 3.5 to 4 hours. In Tatar cuisine, a special kefir drink, Airan, is used in the classic recipe.

Products:

• pork neck - 3 kg;
• onion turnip - 1.4 kg;
• kefir - 1 l;
• table salt;
• ground black pepper;
• a mixture of spices (coriander, paprika, nutmeg, zira);
• dry dill, basil;
• red ground pepper.

1. Rinse the pork, dry it with clean, disposable napkins. Cut into cubes measuring 5 cm by 5 cm. It is better not to chop into small pieces, otherwise the meat will turn out a little dry. Large ones, on the contrary, may not be fried. Place in a plastic bowl suitable for mixing.

2. Peel the onion from the husk, rinse and chop into strips. In order for the vegetable to let the juice out faster, it needs to be mashed a little. Determine in a container for meat.

3. Thoroughly mix everything, making light and pressing movements. Add prepared spices, dry herbs, ground pepper and fermented milk drink. Mix everything well, cover and put in a cool place for marinating, but not in the refrigerator. Do not forget to stir the contents of the container from time to time.

In time, 40-60 minutes will be enough before the start of frying the barbecue. It is recommended to salt the meat 10-15 minutes before cooking, as salt particles draw all the juices out of the pulp, therefore, the dish will not turn out soft.

Pork meat skewers marinated in mineral water (mineral water)

For a large amount of meat, it is better to use mineral water for the base of the marinade. It quickly penetrates deep into the fibers, making them juicy and soft. And if you add fragrant dry herbs and spices, then the composition for meat will be ideal.

Products:

• pork flesh without bones, skin - 4 kg;
• onion - 1 kg;
• paprika - 2 tablespoons;
• coriander (seeds) - 0.5 tsp;
• ground black pepper - 10 g;
• salt.

1. Rinse the meat, dry it with dry napkins and cut into equal pieces. Remove husks and other parts that are unsuitable for eating from onions. Chop in half rings and combine it with meat pieces. Cover and leave for 60 minutes to soak up the onion juice.

2. After the time has elapsed, add all the prepared spices and seasonings, mix thoroughly. Then pour in mineral water. Fill with liquid so that it completely covers the pieces.

3. Seal the vessel with meat in the marinade hermetically with cling film. Leave in this form for 8 hours, and preferably 10 in a cold place.

Salads for nature:

Marinade for pork barbecue with tomato juice (paste, sauce)

No less tasty is the meat, pre-marinated in tomato juice, sauce or paste. It is recommended to choose the base carefully, but it is better to opt for a product of your own preparation or tomato adjika. When packaged juice, it is important to look at the composition, as the less preservatives, the better.

Products:

• meat pulp without bones and skin - 3 kg;
• tomato juice - 900 ml;
• onion turnip - 1.5 kg;
• seasoning for barbecue to taste;
• salt, seasoned to taste.

1. Rinse the pork, dry it with clean disposable napkins. Cut into pieces of the same size and put in a convenient container for marinating.

2. Clean the onion, remove unsuitable parts for food and rinse. Cut into several pieces and scroll through a meat grinder.

3. Combine the finished mass with meat pieces, add seasonings and juice, mix thoroughly. Cover and leave to marinate for 4 hours. It is important to remember that salt is added half an hour before frying.

Instead of juice, you can use tomato paste. Meat is prepared in the same way, only 0.5 kg of concentrated puree is taken for 3 kg of meat.

And often served with barbecue.

Marinade with pomegranate juice

The beauty of this step-by-step recipe is that no matter what additional spices are taken, the marinade will still give off pomegranate. The meat turns out to be lickable, soft and savory in taste.

Products:

• pork (loin) - 4 kg;
• a mixture of ground peppers;
• caraway;
• coriander;
• oregano;
• paprika;
• lavrushka;
• onion turnip - 1.5 kg;
• pomegranate juice - 1 l;
• salt to taste.

1. Rinse the meat, dry it and cut into cubes of the same size. Peel the onion from the husk and other parts unsuitable for food. Chop into rings or half rings, as you like. Combine in a separate container, mix thoroughly and leave in a cool place for 60 minutes.

2. After the time has passed, add the prepared spices, the main thing is not to overdo it. Leave again for 1 hour, and then pour the required amount of pomegranate juice. Mix well, leave the container with the contents for 6-8 hours, stirring the contents regularly. Add salt half an hour before cooking meat on the coals.

With beer

Beer lovers will love this recipe. By the way, gourmets and maybe even you will like it more than with vinegar or mayonnaise. Barbecue on beer exudes the aroma of malt, the aroma of live fermentation. I only advise you to buy beer that is really fresh and lively, you can spoil the taste of shish kebab with others of lesser quality.

Ingredients:

• beer (dark or light) - a liter bottle or two half a liter;
• onions - 500 grams;
• garlic - 3 cloves;
• ground coriander - 2 teaspoons;
• paprika - 2 teaspoons;
• salt - to taste;
• ground black pepper - to taste.

Everything is the same as in the previous recipes. Prepare the meat, finely chop the onion, garlic can be chopped or pressed in a crush.

Add spices, garlic and onion to the meat. Gently mix and pour the main ingredient - beer. Let it soak and saturate for 6-10 hours.

How to choose the right pork meat?

It is important not only to properly prepare the marinade for meat, but also to know the recommendations for choosing pork:

1. For a juicy kebab, a neck, a shoulder blade, a loin are perfect.

2. The color of the meat should be pink. The lighter, the younger the age of the animal and the dish itself will turn out much tastier and softer.

3. There should be a natural shine, haze indicates that the animal is not young. If you cook such a piece, then the kebab will turn out tough and tasteless.

4. Fat layers should be white, not yellow.

5. The smell is natural.

6. To purchase a piece of meat, you need to take it without bones, films and skins.

How to barbecue properly?

Before you start frying pickled meat, the pieces must be properly put on skewers. They string evenly so that the meat is evenly distributed throughout the skewer, and also that nothing hangs in the form of separate pieces. The onion must be completely removed from the meat, otherwise it will start to burn and the taste of the kebab will change.

Step-by-step meat frying technology:

1. make your own coals or buy ready-made ones. Don't forget to keep the coals smoldering. The heat is weak - the meat is dry, and if flames come out, then the pieces will burn. In order to maintain approximately the same temperature, it is recommended to keep a bottle of water next to the barbecue;
2. put skewers with strung meat on the grill, if necessary, it is allowed to additionally coat each piece with vegetable oil. So, the meat will be baked faster and will not remain raw inside;
3. rotate skewers regularly. This is required so that the pieces are evenly fried;
4. be sure to follow the cooking process and do not leave the barbecue anywhere;
5. check the meat for readiness, remove it from the skewers to a clean plate.
6. Serve the finished dish is allowed with fresh vegetables, boiled potatoes. As a sauce, you can use garlic, soy, pomegranate, tomato.

Now you know how and know how to cook the most delicious shish kebab so that the meat is soft and juicy. Use any marinade recipe and shock your loved ones and friends.

Bon appetit! And have a great weekend!

With the onset of the barbecue season, the topic of preparing this delicious dish becomes relevant.

Few people can resist and not eat at least a piece of fragrant meat infected on the coals.

Someone always cooks kebabs the same way, and someone is not averse to experimenting.

Pork skewers with bite and onions is the most common recipe for the dish.

Pork cooks quickly, it turns out very soft and juicy, does not have a specific smell inherent in old lamb or beef.

Vinegar marinade is easy to prepare, cheap and guarantees amazing taste. The main thing is not to overdo it and not confuse vinegar essence with vinegar.

Pork skewers with vinegar and onions - general principles of cooking

To make pork skewers with vinegar and onions perfect, the meat must be fresh, fresh, not frozen. Such meat has a pleasant delicate aroma and a pale pink color on the cut. A juicy dish will turn out if there are streaks of fat in the meat.

The piece must be rinsed with cold water, dried. Then cut into fairly large pieces (but not more than 4 cm): they will fry a little on skewers.

Dishes for pickling should be enameled or glass, if there is ceramic - excellent. The main thing is not to marinate in an aluminum container.

Vinegar is the main component of the marinade. You can take vinegar essence, nine or six percent table vinegar, as well as any flavor variations: apple, balsamic, wine. Usually 40 ml of 9% table vinegar is taken for each kilogram of pork. A replacement for vinegar can be young wine, only sour, without sugar. Pickling time varies at will from several hours to a day.

Onions can be cut as you like: rings, straws, cubes. There are recipes that use grated onions as an original replacement for breading. Any spices can be added to the marinade, but saffron, sage, cumin, basil, coriander, marjoram, ginger, and any kind of pepper are especially good for pork.

Pork skewers with bite and onions are cooked very quickly. Depending on the size of the pieces strung on a skewer, the meat is cooked for 25 to 40 minutes. It is important to turn the skewers over in time to bake all the pieces evenly.

Pork skewers with vinegar and onions "Traditional"

The recipe uses the simplest marinade imaginable. The result is exactly the taste of pork skewers with bite and onions, which is considered traditional.

Two kilograms of pork pulp (preferably the neck);

A teaspoon of vinegar essence 70%;

Two medium bulbs;

Spices for barbecue to taste (about one and a half tablespoons of dried herbs and seeds);

150 ml of cold water;

a tablespoon of coarse salt;

Two tablespoons of vegetable oil.

Meat prepare, cut into pieces.

Cut onions into cubes, not rings. Grated onion will give more fragrant juice, nourish the meat with it.

Put in a bowl where the barbecue, pork and onions will marinate, mix everything.

Prepare the marinade by mixing vinegar and water.

Pour the vinegar water into the meat, mix.

Sprinkle everything with spices and salt.

Marinate skewers for at least two hours. To marinate the meat better, put the meat in the refrigerator overnight.

Before stringing on skewers, pour in the oil and mix well again.

Set skewers over smoldering coals. Fry, be sure to turn the skewers every seven to ten minutes.

Serve with tomato sauce, pickled onion rings, fresh herbs and vegetables.

Pork skewers with vinegar and onions on a mineral water

With mineral water, the taste of pork skewers with bite and onions is a little different. You can marinate the meat for a very short time: it will definitely turn out to be the most tender.

Two kilos of pork meat without bones;

80 ml of table vinegar (9%);

Two medium onions;

A spoonful of coarse salt;

A third of a glass of mineral water with gas (the taste should be neutral);

Two tablespoons of kebab spices or seasonings.

Cut the pork into pieces.

Cut onions into large rings.

Sprinkle the onion rings with salt, mash with your hands until the onion juice is released.

Put the onion in a container for pickling, add spices (garlic, a mixture of peppers, ground coriander, garlic).

Pour mineral water into it, mix everything well.

Add meat and mix again.

Marinate the skewers for two to three hours.

Fry the meat on the coals or put it in the cold if the barbecue is scheduled for tomorrow.

Pork shish kebab with vinegar and grated onion "Juicy"

The original recipe for pork kebab with bite and onion, in which the onion must be grated, not chopped. In such an onion-vinegar “breading”, the meat will not have a chance to dry out when frying. Sugar will give the pork crust a special caramel flavor.

One and a half kilograms of pork neck (neck);

Six tablespoons of table vinegar (9%);

Three onions;

Two teaspoons of granulated sugar;

Spices, pepper to taste;

A spoonful of coarse salt.

Cut the meat piece into pieces and transfer to a saucepan.

Coarsely grate the onions and put on top of the pork.

Salt, sprinkle with spices and salt.

Pour five tablespoons of water, sugar into vinegar, mix.

Pour the vinegar marinade over the meat, mix again and marinate for an hour and a half to the room.

Then rearrange the kebab in the refrigerator, marinate for another 12 hours.

Pork skewers with vinegar and onion "Tomato"

Very tasty meat can be cooked on coals if you add fresh herbs and meaty tomatoes to the traditional recipe. Pork skewers with bite and onions will come out with a wonderful fresh tomato note.

A kilogram of pork (the loin is very good in this recipe);

Five onions;

Ten medium tomatoes;

head of garlic;

Two bunches of fresh herbs;

Salt to taste;

Two tablespoons of regular 9% vinegar.

Put the meat cut into pieces into a convenient enameled pan, add salt, grind the grain pepper in a mortar and pepper.

Cut the peeled onions into rings.

Tomatoes cut into large slices.

Put the vegetables to the meat, mix and marinate in the refrigerator for 8-10 hours.

Grate the garlic before frying.

Mix garlic and vinegar.

Pour the garlic-vinegar mixture into the meat, mix.

Thread onto skewers and fry.

Pork skewers with vinegar and onion "Sweet marinade"

Another southern recipe for pork skewers, for which you will need white onions. It must be marinated and served with cooked meat as an appetizer.

One and a half kilograms of pork neck;

600-700 grams of onions for pickling meat;

100 g of table vinegar 9%;

300 ml of water;

Barbecue seasonings, spices and salt;

Two tablespoons of granulated sugar;

Two or three large white lettuce bulbs.

Put the pieces of meat in a saucepan or bucket, salt moderately, pepper to taste.

Prepare vinegar marinade by mixing one hundred milliliters of water, 75 ml of vinegar, one and a half tablespoons of white granulated sugar.

Grate the entire amount of onion for meat. You can chop the onion in a blender.

Pour the onion puree and vinegar marinade into the meat, mix.

Put in the refrigerator, marinate for 15 hours.

The next day, cook pickled onions. Cut lettuce bulbs into rings or half rings.

Prepare a serving of vinegar marinade from 25 ml of table vinegar, two hundred milliliters of water and half a tablespoon of white sugar.

Pour onion rings with marinade and leave for two hours.

Fry the meat until tender, periodically sprinkling with water or mineral water.

Serve with pickled onion rings, after draining the marinade from them.

For onions and meat, cut tomatoes, cucumbers, fresh herbs.

Pork skewers with vinegar and onions, mustard and mayonnaise

You can slightly diversify the recipe for pork kebab with a bite and onions by adding mustard and mayonnaise to the marinade. Mustard will give the dish a characteristic piquant note, and mayonnaise - a delicious crust and tenderness.

Three kilograms of pork pulp;

800 grams of onions;

15-0 grams of mayonnaise;

Two tablespoons of ready-made mustard;

Salt to taste, pepper and seasonings (optional)

50 ml of table vinegar;

Half a liter of water.

Peeled onion cut into large rings.

Season the chopped meat with mayonnaise, mustard, pepper, salt. If desired, flavor the meat with special spices and herbs for barbecue.

Lay the onion rings on top of the meat.

Combine vinegar and water, also pour into the pan and mix everything vigorously.

Put a wooden circle or board on top of the meat, put oppression on top (a three-liter bottle of water, for example).

Marinate in this form for at least 8 hours, but it is better to make barbecue in the evening, and go on a picnic in the morning.

You can fry such a kebab on a grill, putting rings of a young zucchini, fresh tomato, slices of sweet pepper next to the meat. Get a tasty and healthy side dish.

Pork shish kebab with honey vinegar and onion

A fragrant meat dish, marinated with honey, mustard and balsamic vinegar, will turn a picnic into a tasting of delicious tender meat.

One and a half kilograms of pork;

60 ml balsamic vinegar;

Three cloves of garlic;

Four tablespoons of vegetable oil;

a tablespoon of mustard;

a tablespoon of honey;

A teaspoon of a mixture of rosemary and oregano;

150 ml of carbonated water with a neutral taste.

Cut the prepared pork meat into pieces of 4 - 6 cm, transfer to an enamel pan.

Chop the garlic with a knife or pass through a press.

Prepare marinade. mix garlic, oil, honey, balsamic vinegar, mustard, dried herbs.

Put the marinade in the meat, pour in mineral water, mix.

Marinate in the cold for at least three hours.

Grill and serve with onions and fresh vegetables.

Pork Skewers with Vinegar and Onions - Tricks and Tips

The most important ingredient for barbecue is meat, so the selection of pork should be given special attention. Particularly good are such parts of the pork carcass as the neck, lumbar, brisket. However, shish kebab is also prepared from ham, shoulder blades, and ribs.

Frozen store-bought meat is not suitable for a real, juicy barbecue. Such pork does not have elasticity, the kebab will turn out dry and tasteless.

Do not pour too much vinegar into the meat. It will dry out the pork and it won't be juicy. It is very important not to confuse acetic acid and vinegar.

Oil is added to the marinade in order to get a tender crust and keep delicious juice inside each piece. Due to the fact that the oil sets quickly, the juice will not leak out and the kebab will turn out juicy.

To check the readiness of the meat, a piece must be cut with a sharp knife. The clear juice that stands out is evidence of the readiness of the barbecue. If the juice is pink, the meat is not ready yet.

If the meat is pickled and the trip is cancelled, no problem. Shish kebab can be cooked in the oven, warming it up hotter. To simulate a golden brown crust from coals, it is better to place the brazier as close as possible to the heating elements.

barbecue marinade recipes

Pork kebab is a surprisingly tasty dish. And if you marinate it correctly so that the meat is juicy, then you will lick your fingers at all! Recipes in the article

20 minutes

220 kcal

5/5 (1)

It is difficult to find a person who would not like barbecue. Usually, at the mere mention of this word, saliva begins to flow. The pork skewers are especially good. First, it is almost impossible to spoil it. Secondly, during frying, most of the fat is lost, and tasty and healthy meat gets on the table. And thirdly, pork has such juicy and rich taste that no other kind of meat can compare with it.

Why is it important to prepare a good marinade?

Pork meat itself is quite soft, that is, by and large, you can do without pickling. But if you want a barbecue especially juicy Be sure to use the marinade. So what is it for:

• The meat becomes softer and more tender.
• It gives a unique taste to pork.
• The right marinade keeps meat juices from flowing out, thanks to which the beneficial properties of pork are preserved to the maximum.

And now let's look at a few simple recipes for making marinade for pork skewers. With them, the meat will always be tasty and juicy!

Classic marinade for pork barbecue

First of all, I bring to your attention a classic marinade recipe. As you understand, shish kebab itself is a Caucasian theme. Shepherds usually cut the animal, butchered it and roasted it at the stake. And the most delicious barbecue that I have ever tasted was cooked just like that.

Armenian relatives invited us to visit for the weekend. I remember that I was still surprised that I saw large pieces of meat and a huge amount of chopped onions. What about the marinade, I thought.

And then my father-in-law posted meat and onion in the ratio 1:1 on the table, flavored them with spices and began to knead the pork with his hands. After 10 minutes of such manipulations, he prepared a barbecue and immediately began to fry the meat. It was served on the table with spicy sauce and traditional Armenian lavash. It turned out amazingly delicious!

Mineral water marinade for pork skewers

I like this option because it is very easy to prepare, and it takes very little time.

Ingredients

Cooking:

1. Add chopped onion, spices and lemon juice to the meat. Mix well.
2. Fill the pork with mineral water and let stand for an hour. After an hour, you can fry the barbecue.

Fast and tasty!

Marinade with kefir for pork barbecue

For this marinade, you can use both kefir and whey.

For 1 kilogram of meat you will need:

• kefir - ½ liter;
• onions - 2 heads;
• spices;
• salt.

Everything is mixed and put in the refrigerator. Shashlik with this marinade is very tender and tasty!

Marinade with mustard for pork

And this marinade recipe for pork kebab came from sunny Greece.

For 2 kilograms of meat you will need:

• whole grain mustard - 2 tablespoons;
• chopped rosemary - 1 tablespoon;
• dry red wine - ¼ liter;
• tomato sauce - 1 tablespoon;
• finely chopped garlic - literally 1 clove.

You just need to mix all the ingredients and marinate them for an hour.

A few words about products. If you can't find whole grain mustard, Dijon mustard can be used. Krasnodar tomato sauce is ideal for this dish (moreover, it is the sauce, not ketchup). Rosemary is a rather tart seasoning, so be guided by your taste.

And by the way, my mother says that it is better to salt the meat just before frying. So it turns out much more tender and softer.

I want to bring to your attention a few tips that a familiar chef kindly shared with me.

• No need to add oil. Pork itself is quite fatty, so there is absolutely no need to additionally enrich it with oils.
• You can use vinegar. Pork is one of the few meats that vinegar will not spoil. In addition, this marinade is extremely easy to prepare.
• Pork must be marinated for at least 12 hours. In order for the meat to properly absorb the marinade, it takes about half a day. Quick pickling methods are also good, but still they will not give such a result.

Use the advice of a professional, and your barbecue will turn out to be breathtakingly delicious!

What to serve with

As you know, you can’t spoil porridge with butter. So you should choose the right side dish for pork kebab.

• Of course, first of all it fresh or pickled vegetables. Tomatoes, cucumbers, red onions, cauliflower or white cabbage, radishes, eggplants, bell peppers are suitable.
• Do not spare the greens (cilantro, parsley, dill, lettuce) - it will not only improve the taste of the dish, but also make it more vivid and expressive.
• Use variety of sauces. Tomato, mushroom, creamy lemon, garlic, tkemali sauce will perfectly complement the dish.
• Pairs well with grilled meats. cheeses. It is best served with feta or mozzarella skewers.

Grilled meat is something special. At home, in the oven and even on an air grill, you will never cook such a fragrant, fried shish kebab as on the coals of a fire built on the banks of a river in the nearest forest. And to make the meat soft and tender, marinades were invented in the world.

Marinade is a mixture of spices, vegetable oils and natural products containing acids. The meat aged in the marinade acquires a soft texture and aroma due to the ingredients of the marinade. For pork, beef and lamb, marinades are made rich, while marinades for poultry and fish should be more delicate and tender. The tougher the meat, the longer you need to keep it in the marinade. It is not recommended to put salt in marinades, since the hypertonic solution will simply “suck out” all the juice from the meat, and the kebab will turn out dry. For the same reason, the marinade should not be made too “sour”.

Amateur cooks often experiment with marinades, sometimes adding the most unexpected and even exotic ingredients to them, making marinades sweet, spicy, sour or spicy. Ketchup, vinegar, soy sauce, kiwi, mayonnaise, cognac, coffee, mustard, sparkling mineral water, yogurt, a variety of spices, pomegranate juice, onion, garlic - all this can become the ingredients of your marinade. But the marinade should not be too much. Since the meat will give its juice during the marinating process, the amount of liquid will increase even more - this must be borne in mind.

Do not use aluminum utensils to marinate meat. Usually, the meat is marinated in a large enameled pot and even in a bucket if a large company is going to barbecue. But if such dishes are not at hand, it is quite possible to get by with an ordinary plastic bag, only a whole one.

The duration of marinating depends on several factors: the stiffness of the meat, the time you have before the “X” hour, and also on the availability of the right products in the refrigerator. If time is running out, choose a recipe for a more “vigorous” marinade, and if you add onion to it, do not cut it into rings, as usual, but rub it on a grater. In such a marinade, the meat should be kept literally for 2-3 hours, otherwise it will be bitter.

Fish should not be kept in the marinade for a long time - 45 minutes is enough. Does not require long preparation and poultry meat. You can start frying chicken skewers within half an hour after laying the meat in the marinade.

If you cut the meat into large pieces, it will take longer to marinate it. You need to cut the meat across the fibers so that the pieces do not “shrink” during cooking.

Dishes with meat should be placed in a cool place, preferably in the refrigerator.

Barbecue Marinade Recipes

Traditional marinade consists of vinegar, chopped onion rings, black pepper and salt. It is this marinade that is usually used for store-bought kebabs that no one likes. The disadvantages of this mixture are that the vinegar must be measured with jewelry accuracy, and the holding time should not be delayed, otherwise the meat acquires an unpleasant aftertaste, although, of course, it smells wonderful during cooking. But true barbecue connoisseurs reject vinegar and never add it to marinades. The same, incidentally, applies to mayonnaise.

lemon marinade connoisseurs of rejection does not cause and is great for pork. And all you need to do is add lemon juice of one or two lemons to the marinade instead of vinegar. The remaining ingredients are classic - onions, vegetable (preferably olive) oil, black pepper and peas, bay leaf. As for the proportions, 2-3 onions, four tablespoons of oil and spices to taste will be enough for two kilograms of pork.

coffee marinade generally does not involve the addition of acids to the meat. For the same two kilograms of pork with spices, 4 tbsp. spoons of olive oil and chopped onion rings (4 pcs.) You will need 1 liter of hot, but not boiling coffee. The meat is poured with this coffee, and then it is left to cool at room temperature first, and then marinate in the refrigerator. Soak the meat in this marinade for six hours. Your guests will never guess what gave the kebabs such tenderness and aroma.

Kefir marinade has recently become very popular with lovers of fragrant shish kebabs in the bosom of nature. For its preparation, for two kg of pork, a liter of low-fat kefir, spices and seasonings to taste, and four not too small onions are usually taken. Onions can be cut into rings, or cubes, then mixed with meat and seasonings, and pour the resulting mixture with kefir. The dishes with meat should be shaken well and put in the cold for 4 hours. Kefir marinade is not bad for chicken skewers and beef, but not too tough. A marinade based on yogurt is prepared in a similar way, but not sweet with fruit additives, but ordinary sour milk.

Marinade on mineral water made even easier. For him, one and a half liters of well-carbonated mineral water, herbs, spices, a little salt and 3 onions are taken. Even the oldest beef, after 4 hours spent in this marinade, turns into the most tender fillet. But attention, do not add medical table types of mineral water to the marinade: they have a peculiar taste and smell that they will not hesitate to tell your barbecue.

pomegranate marinade love in the east. For its preparation, two glasses of pomegranate juice, several bunches of greens (cilantro, mint, basil), more ground pepper and one large onion are taken per kilogram of meat. The meat is kept in such a marinade for at least 10 hours, and preferably a day, but, of course, in the refrigerator. For lamb and pork, this marinade is almost perfect.

wine marinade gives the meat a delicate aroma and makes it softer. However, not everyone likes the taste of wine. Nevertheless, for those who want to try pickling meat in wine, it is recommended to take a liter of dry red wine, three medium-sized onions, more black pepper and fresh basil for the same two kilograms of beef or pork. If you use white wine, your marinade will work for turkey as well.

There are hundreds of barbecue marinade recipes. Soy sauce, honey, kvass, beer, tomato juice, mustard, balsamic and apple cider vinegar and anything else are added to marinades. But now that the algorithm for preparing the marinade is clear, you can experiment with any ingredients, creating your own, unique and the best marinade.