Classic marinade for pork skewers. Onion marinade for pork skewers with vinegar

Shashlik This is a very ancient dish with an interesting history. In the distant past, warriors took pieces of meat with them on long campaigns. To prevent the meat from spoiling, they threw it into a leather bag with wine, and during the rest they fried it on bayonets or spears (by the way, the common version of the appearance of the name of the dish “kebab” says that it was formed from the Turkic “shish” - bayonet).

Perhaps, just from that time, the tradition of marinating meat began. However, some lovers of fried meat claim that real barbecue is not marinated, but only sprinkled with various spices after frying. Indeed, you can do without a marinade, but only if the meat is very fresh and proven (homemade).

Marinade- a mixture of acid (vinegar, natural juices, wine), vegetable oil, salt and spices, in which raw meat, poultry, fish are soaked (marinated) before cooking to give them a soft texture and aroma. If you like Chinese cuisine, then try marinating meat in a mixture of soy sauce, dry wine, garlic, ginger, pepper and honey.

The meat can be grilled, lightly oiled, seasoned with salt and pepper. But it will become juicier if you put it in the marinade for an hour or overnight.

Marinade recipes:

1. Basic marinade: vegetable oil, vinegar, chopped herbs, Dijon mustard.
2. Sour-milk marinade: yogurt, garlic, turmeric, cloves, cardamom and cinnamon.
3. Spicy marinade: yogurt, cayenne pepper, lime or lemon juice.
4. Soy marinade: soy sauce, garlic and Chinese five spice blend.
5. Lemon marinade: lemon juice, lemon zest, olive oil, fresh mint and oregano. Lemon juice is an excellent alternative to vinegar, and even fairly tough meat can be marinated in it.
6. Russian marinade: as a basis for the marinade, you can use ordinary kvass in combination with onions and honey.

The best barbecue recipe, how to cook barbecue.

From the products we need:

• 2 kg. pork neck
• 2 tbsp. spoons of mustard
• 4 tbsp. spoons of mayonnaise
• freshly ground black pepper
• 4-5 bulbs
• 1 lemon
• Bay leaf
• hops-suneli

Now everything is simple, 6-8 hours before cooking the barbecue, the meat should be marinated. To do this, we cut the pork neck into portions and begin to lay it in layers in a container where our barbecue will be marinated. Between the layers of meat, it must be flavored with freshly ground black pepper, suneli hops, add mayonnaise, mustard, bay leaf and lay a layer of onion cut into rings. Top all layers with the juice of 1 lemon. In this state, leave for one hour, then mix and put in a cool place for 5-7 hours, let it marinate.

Before lighting a fire, the meat should be salted. That's basically it. Cook over hot coals for 15 minutes.

Happy barbecue!

chicken barbecue recipe

Chicken shish kebab is well-deservedly popular with amateur cooks - it marinates and bakes very quickly, and chicken shish kebab with lemon, lime and honey has a very delicate, delicate taste. We recommend you try it - you'll love it!

Ingredients:

• Lime juice - ½ cup
• Lemon juice - ½ cup
• Honey - ½ cup
• Garlic - 1 clove
• Chicken fillet - cut into pieces of 2.5 cm - 0.5 kg
• Sweet pepper, cut into pieces of 2.5 cm - 1 pc. different colors (red, yellow, green)

Appetizing pieces of chicken meat are marinated for only half an hour. And to your pleasure - beautiful, fragrant, hot kebabs in the fresh, frosty air ...

Mix lemon juice, lime juice, honey and minced garlic in a bowl. Pour 1 ¼ cups of the mixture into a plastic bag, add the chicken. Seal the bag, stir the contents and refrigerate for at least 30 minutes. Close the container with the remaining marinade and also place in the refrigerator.

Grease the grill grate with oil. Remove chicken from marinade. Thread chicken and pepper alternately on metal or pre-soaked wooden skewers. Grill chicken skewers on a covered grill at medium heat for 8-10 minutes, turning occasionally and brushing with marinade.

Cooking tips. How to marinate barbecue

• Marinades are prepared in glass, plastic or ceramic dishes, but not in aluminum, since the acid, corroding the metal, gives the food an unpleasant taste.
• Products filled with marinade should be kept in the refrigerator.
• The more meat you have and the larger the pieces, the longer it marinates.
• To better soak the product with marinade, pierce it with a fork in several places.
• To soften hard pieces of meat, add sliced ​​​​pineapple, kiwi, papaya to the marinade - these fruits have the ability to soften the protein, but in this case, you need to marinate the meat for no longer than two hours.
• Fresh fish and seafood should not be marinated for more than 45 minutes. For pickling, it is better not to use acid.
• To prevent the meat from becoming tough, control the amount of "sour" ingredients in the marinade - vinegar, wine, juice should not be too much. Acid and vegetable oil are added to the marinade in equal amounts.
• It is better to replace ordinary table vinegar with wine or fruit. In addition, lemon or pomegranate juice, as well as kefir, sour milk, wine and even champagne can be an excellent substitute for vinegar.
• For outdoor marination, you can mix all the ingredients in a plastic bag, venting the air out of the bag.
• To make the meat soft, you can add mineral sparkling water to the marinade.

Marinade for pork skewers

Ingredients:

• vinegar - 1 glass
• water - 1 glass
• onions - 3-4 pcs
• salt - 1 teaspoon
• bay leaf - 1 pc.
• sugar - 0.5 teaspoon
• ground pepper - to taste
• peppercorns - to taste

Marinade for pork skewers is no less important than good meat. Different recipes use a variety of marinades for pork - here are kefir, and mayonnaise and wine. Below is the easiest and fastest marinade recipe for pork skewers with vinegar. Also known marinade for barbecue with vinegar and onions.

Peel the onion and chop into half rings. Mix the meat, cut into pieces with onion, pepper and bay leaf. Dissolve salt and sugar in water, add vinegar and pour over the meat. In addition, they often prepare a marinade for barbecue with mayonnaise. It is enough just to cut the meat into small pieces and pour it with this classic sauce.

Barbecue is an indispensable condition for any picnic, the taste of which largely depends on what kind of barbecue marinade you prepare. And spring, which we are all looking forward to, is the time for trips to nature, to the country, picnics with friends and relatives. We are all tired of the long winter and are looking forward to the first warm days and a “barbecue with cognac”.

How to cook a delicious pork kebab so that the meat is soft and juicy, I described in detail in. Be sure to familiarize yourself with how to choose the right meat for barbecue, how to cut it and how to fry it on the grill or in the oven, because the taste, softness and juiciness of the barbecue depend on compliance with these simple rules.

How to marinate pork skewers deliciously at home

Marinating is one of the main stages in the preparation of a delicious barbecue. Let me remind you how to properly marinate pork skewers so that the meat is soft and juicy.

1 rule. It is advisable to salt the meat immediately before frying or at the very end of cooking. If you salt at the beginning, then the salt will dry the meat and the kebab will turn out dry.

2 rule. Do not get carried away with vinegar, its overabundance can also make the kebab dry.

3 rule. In order for the meat to be soft and juicy, we use 3 main components - acid, seasonings and vegetable oil. The acid breaks down the connective fibers, making the meat tender. Seasonings give the meat an aroma and an unforgettable taste. And vegetable oil "seals" the meat, preventing the juice from escaping during frying.

4 rule. Pork skewers need to be marinated for an average of 4-5 hours.

5 rule. A delicious barbecue marinade is obtained with a lot of onions. For 1 kg of meat, it is desirable to use 0.5 kg of onion.

And for marinating barbecue at home, there are many recipes for delicious marinades so that guests are full and satisfied. Moreover, each recipe is good in its own way. But the choice is yours. I myself love experiments and I suggest you try all the recipes in turn. After all, this is the only way to draw your own conclusion.

10 most delicious marinades to keep meat soft and juicy

Classic pork kebab marinade with vinegar and onions

This marinade is probably the most popular, it can even be called a classic. It was with this marinade that we marinated barbecue in Soviet times, when we were not yet spoiled by an abundance of products. In this recipe, we use the simplest ingredients - onion, salt, pepper and vinegar.

We will need:

• pork (neck) - 1.5 kg
• onion - 700 gr.
• vinegar (9%) - 50 ml.
• salt - 1.5 tsp
• pepper to taste
• vegetable oil - 1 tbsp. l.

1. Cut the meat into equal-sized pieces, about 5 cm each.
2. Onion cut into rings. Once again I want to note that you can’t feel sorry for the onion marinade. The onion should be about half the weight of the meat by weight.
3. Put a layer of meat in layers in an enameled pan, sprinkle with onions on top, pour a little vinegar. Then repeat the meat-onion-vinegar and so on until the end of the meat.
4. Add vegetable oil to the marinade.
5. We cover the pan with a kebab lid and put it in the refrigerator for an hour. After another 4-5 hours, leave the kebab at room temperature.
6. It remains to salt, pepper and string the meat on skewers before cooking (if desired, you can alternate meat with onions).
7. It is better to fry such meat on the grill, following simple but necessary rules.

Pork skewers in onion marinade without vinegar. Very easy marinade recipe

This recipe is probably the easiest, since we only use onions for the marinade. In addition, the meat will be ready for frying quickly - in 1-2 hours.

Ingredients:

• pork (neck) - 2 kg
• onion - 0.5 kg
• vegetable oil - 1 tbsp. l.
• salt - 1 tbsp. l.
• pepper and spices to taste

1. Cut the meat into equal pieces of about 5 cm.
2. Onions can be cut arbitrarily. Grind the onion with a blender to the state of gruel.
3. Salt the meat, pepper it. If desired, you can add a little vegetable oil for softness.
4. Put onion porridge on top of the meat, mix well and leave to marinate for 1-2 hours.

Pork barbecue marinade with mayonnaise and onions

Surely, when they see this recipe, many will say that mayonnaise and meat are incompatible things. Meanwhile, meat marinated in mayonnaise marinade turns out to be unusually tender, juicy and soft.

Ingredients:

• pork (neck) - 1.5 kg
• onion - 700 gr.
• mayonnaise - 300 gr.
• salt - 1 tbsp. l.
• pepper and spices to taste

1. Cut the meat into equal pieces and put it in a saucepan, add salt and seasonings.

When cutting meat, it is important to observe the measure - if you cut it into small pieces, the meat will burn and be dry, and if it is too large, it will not fry.

2. Rub 1-2 onions on a fine grater and add to the meat. Cut the rest of the onion into rings. Add mayonnaise to the meat with onions, mix everything well with your hands.
3. Leave the meat to marinate overnight (or 5-6 hours).
4. We string the meat on skewers and fry on the grill for about 30 minutes, periodically turning the skewers so that the meat is evenly fried.

Mineral barbecue. How to quickly marinate pork skewers in 1 hour

The advantage of this marinade is that thanks to the carbonated water, the meat becomes tender rather quickly. Yes, and mineral water is often on hand. If you are in a hurry, then this recipe is just for you.

We will need:

• pork (neck) - 1.5 kg
• onions - 2-3 large onions
• mineral water - 1 liter
• rosemary 1 tsp
• bay leaf - 2-3 pcs.
• salt - 1.5 tsp
• pepper to taste

To give a little sourness to the marinade, you can add lemon. But then limit the marinating time to no more than 4 hours, as the meat from the lemon will start to taste a little bitter.

Use highly carbonated mineral water for the marinade

1. Cut the meat into equal pieces and put in a bowl, add salt, pepper and rosemary.
2. Cut the onion into rings and knead with your hands until soft. So the onion will quickly give the juice to the meat.
3. Grind the bay leaf with your hands and pour into the marinade, stir.
4. We fill everything with carbonated mineral water.
5. Cover with cling film and leave to marinate for 1-4 hours.

Seasonings and spices for the marinade, of course, you can choose at your discretion

Kefir pork skewers recipe. How to deliciously marinate pork skewers on kefir

An excellent recipe, the meat according to this recipe is very juicy, soft, and at the same time spicy thanks to hot red pepper. It is also wonderful that for the marinade we use a lot of greens and garlic arrows.

In this marinade, meat can be marinated for several days.

We will need:

• pork (neck) - 1.5 kg
• onions - 2 large onions
• kefir - 2 cups
• salt - to taste
• sugar - 1.5 tsp
• fresh herbs - basil, green onion, dill, garlic arrows
• chili pepper - 1 pc.

You can not bother with greens and marinate the meat simply on kefir. But greens add piquancy to meat and a special flavor.

1. Traditionally, the meat is cut into fairly large pieces and put in a saucepan.
2. In this recipe, the onion is also chopped coarsely. We add it to the meat.
3. We cut the greens (as the hand takes). I do not always have garlic arrows, then I grind 2 cloves of garlic into the marinade. We also put the greens in the pan.
4. Remove the seeds from the chili pepper and chop finely. Add chili to meat.
5. Put salt, sugar and black pepper in the marinade.
6. All this beauty is filled with kefir.
7. Cover the pan with a lid and leave to marinate in the refrigerator overnight or even for several days.

The tougher the meat, the more sour the kefir for the marinade

Marinade for barbecued pork with red wine

Delicious barbecue marinade to make the meat soft and juicy. Wine is best used dry. I suggest this recipe with red wine, after all, it has a richer taste. But I think that with white wine, the kebab will turn out to be no less tasty.

We will need:

• pork (neck) - 1 kg
• onions - 6 pcs.
• red wine - 300 ml
• salt - 3 pinches
• ground black pepper - to taste
• rosemary - 1-2 sprigs
• bay leaf - 2 pcs.
• red pepper - 1 pinch

Do not use aluminum utensils for marinating shish kebab. Enameled, glass or earthenware is suitable for this.

1. We cut the meat into equal pieces and put it in any container. Add spices and salt.
2. We cut the onion into rings and crush it a little with our hands to let the juice go. Add the onion to the meat.
3. Separate the rosemary sprig and add it to the marinade.
4. After 15 minutes, pour the wine into the meat and add the bay leaf.
5. If you want the kebab to marinate faster, leave the marinade with meat at room temperature. And if you fry the next day, then you can put the meat in the refrigerator.

The most delicious marinade for pork barbecue in pomegranate juice

One of my favorite recipes. The meat is saturated with sour pomegranate juice and a special aroma. Pomegranate juice perfectly softens the meat fibers, after which it becomes soft and juicy. Even the color of the finished barbecue from pomegranate juice is more beautiful. You can make juice by squeezing it from a fresh pomegranate. But I prefer not to bother and buy ready-made 100% pomegranate juice in the store. And then everything is very simple.

Ingredients:

• pork (neck) - 2 kg
• onions - 5 pcs.
• pomegranate juice - 500 ml.
• salt - 1 tbsp. l.
• coriander, hops-suneli
• black pepper to taste

1. Traditionally, we cut the meat into equal pieces.
2. We rub 2 onions on a fine grater, and cut the rest of the onion into circles.
3. We put the meat in a saucepan, add seasonings and salt.
4. Pour the meat with pomegranate juice. Mix the meat with juice thoroughly with your hands in a saucepan.
5. We spread both grated and chopped onions in the marinade and mix the entire contents of the pan for several minutes again.
6. Cover the pot with a lid and put it in the refrigerator. For greater effect, you can even put the meat under oppression.

The most delicious barbecue in pomegranate juice will turn out if the meat is marinated for 2 days. During this time, you can take the meat out of the refrigerator several times and mix it in a saucepan.

Marinade for barbecued pork in beer

The marinade on beer is good because the meat with beer marinade is soft and juicy, with a light bready aroma. In addition, beer is an affordable product that men always have on hand.

Ingredients:

• pork (neck) - 1.5 kg
• onion - 2 pcs.
• beer - 0.5 l.
• salt - 1 tbsp. l.
• bay leaf - 2 pcs.
• black pepper to taste

1. Cut the pork into pieces and sprinkle with black pepper.
2. Finely chop the onion and add to the meat.
3. Lightly crush the meat and onions with your hands.
4. Grind the bay leaf with your hands and add to the marinade.
5. Pour beer into a saucepan over meat and onions.
6. Cover with a lid and marinate in the refrigerator for 8-10 hours.

If you want to marinate the kebab faster, then just marinate at room temperature, then 3-5 hours will be enough.

7. Now you can salt (not earlier than 1 hour before the end of marinating the meat).

8. We string meat on skewers and fry, you can pour beer marinade during frying.

Caucasian style pork skewers recipe

Who doesn't love Caucasian barbecue? Probably only those who have not tried it. Many specially go to restaurants of Caucasian cuisine to taste barbecue, which is invariably delicious, although it is usually cooked according to a classic recipe.

Marinade for pork barbecue with tomato juice

Another great recipe for a delicious pork kebab marinade. Tomato juice, of course, is better to use homemade, but you can completely get by with store-bought. For barbecue in this recipe, we use pork ribs.

Ingredients:

• pork ribs - 1.5 kg
• onion - 2 pcs.
• garlic - 1 clove
• tomato juice - 0.5 l.
• salt - 1 tbsp. l.
• sweet peas - 4 pcs.
• Bay leaf
• carnation
• black pepper to taste

1. We cut the ribs rather large, about 6-7 cm long and put them in a marinating dish. Add bay leaf, a couple of peas of allspice and cloves.

2. Cut the onion into rings and place the next layer on the meat.

3. The next layer is again meat, and on top of spices - bay leaf, cloves, pepper. Deepen the garlic clove in the middle. Alternate layers until you run out of meat.

4. Add a little salt to the meat, although the juice is also salty. Pour the meat with tomato juice so that it is completely covered.

5. Marinate the meat for at least 5 hours.

If you do not have tomato juice, the marinade can be prepared from tomato sauce - dilute 2 tbsp. l. sauce in 0.5 liters of boiled water

I hope that from all the proposed recipes you will find your favorite and most delicious. And the topic of barbecue is so popular that it makes sense to continue it.

In the last article, I posted a wonderful one, read it, there are all cooking tips in rhyme and briefly.

Delicious kebabs and pleasant meetings in nature.

In order to cook a delicious, juicy kebab, you need to skillfully choose the meat. But even the best piece will turn into inedible food if you do not know the main secret of the success of this dish - the correct preparation of the marinade.

How to marinate meat for barbecue

Spices, acids make the meat soft, saturate with aroma and excellent taste. Kefir, tomato juice, mayonnaise are used to soften meat fibers, and wine, cognac and regular vodka are present in many recipes. Mustard, mayonnaise, pomegranate juice, ketchup are combined with garlic, rosemary, a mixture of peppers, basil. If you know how to properly marinate meat for barbecue, it will never be tough and will not lose a drop of juice during cooking.

Pork

Pork skewers are made most often in Russia, but it is important to know how to marinate pork so that it turns out tender and tasty. This meat loves spices, an abundance of onions, dry wine, beer, juice. Salt draws liquid out of the meat, it is added at the end of marinating. There are several main varieties of marinade:

• traditional - onion, vegetable oil, vinegar, spices;
• spicy - tomato juice, a mixture of peppers, lemon, onion;
• spicy - yogurt, garlic, cinnamon, cardamom, basil, turmeric and cloves;
• lemon - lemon juice, olive oil, lemon zest, onion, mint;
• soy - garlic, a mixture of peppers, soy sauce;
• Russian - kvass, honey, onions;

From chicken

It is better to take chicken carcasses weighing up to two kilograms. The question of how to marinate chicken with high quality is easily solved: beer, sour cream, kefir, homemade yogurt, mayonnaise, yogurt are taken as the basis. In a good marinade, the pieces will be ready for frying in 1.5-2 hours. Suitable for cooking parts of a chicken or turkey: breast, legs, wings.

From lamb

Rinse lamb, dry, remove veins and films. All you need for a young lamb kebab is onion, spices, pepper. Adding barberry, mint, coriander will increase the taste. Experienced chefs also know how to cook older lamb: it needs to be softened with marinade, it turns out delicious on honey, mustard, lemon. Suitable dry red wine, mineral water, lemon, tomato juice, cognac, vegetable oil. Piquant taste will add garlic, red hot pepper, basil. Soaking for 6-10 hours in onions and spices will improve the taste.

barbecue marinade recipe

The marinade should contain vegetable oil, preferably olive oil. Enveloping the fibers, the oil will not allow the meat to dry out. Lemon juice is often used, from alcoholic components - dry white wine or cognac. Adding garlic, onions, spices, vegetables, dried and fresh herbs will make the dish appetizing and fragrant. A universal recipe for how to prepare a marinade suitable for any type of meat or poultry (per 1 kg):

• vegetable oil - 80-100 ml;
• soy sauce - 40 ml;
• lemon - 1 pc.;
• onions - 4 pcs.;
• basil - 60 g;
• thyme - 30 g;
• black pepper - ½ tsp;

For lamb

• Cooking time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 280 kcal per 100 g
• Purpose: barbecue for a picnic.
• Cuisine: Armenian.
• Difficulty: medium.

Lamb fillet is excellent in pomegranate marinade. He copes well with the role of "softener", adding piquancy to taste and aroma. Lamb marinade for barbecue with pomegranate juice will be better if you don’t buy juice at the supermarket, but cook it at home using a citrus juicer or blender.

Ingredients:

• pomegranate juice - 0.3 liters;
• vegetable oil - 1.5 tbsp. l.;
• ground black pepper - a pinch;
• onions - 3 pcs.;
• coriander - to taste;
• lamb - 1.5 kg;
• salt;

Cooking method:

1. Squeeze juice from a fresh pomegranate.
2. Onion cut into large rings.
3. Add spices, mix.
4. Pour pomegranate juice, add oil.
5. Pour the lamb pieces with the resulting marinade.
6. Put in the refrigerator for 10 hours.

Quick for pork

• Servings: 5 persons.
• Calorie content of the dish: 218 kcal per 100 g.
• Purpose: for lunch, for going out into nature.
• Cuisine: Russian.
• Difficulty: easy.

The advantage of the recipe lies in the speed of cooking, after marinating the pork becomes very juicy, tender. A quick barbecue marinade with tomato juice softens its fibrous structure. Meat marinated in this way can be grilled in two hours.

Ingredients:

• tomato juice - ½ liter;
• black pepper - to taste;
• basil greens - 50 g;
• onion - 2 pcs.;
• pork - 1.5 kg.

Cooking method:

1. Sprinkle meat with spices.
2. Add basil greens.
3. Mix with chopped onion.
4. Pour juice, put oppression.

For beef

• Servings: 3 persons.
• Calorie content of the dish: 169 kcal per 100 g.
• Purpose: for a picnic.
• Cuisine: Georgian.
• Difficulty: medium.

Beef is not the most typical meat for barbecue, but dry red wine, taken as a base, will make it soft, add an exquisite flavor to the finished dish. Marinades for beef with alcohol content do not spoil the taste, it evaporates completely during frying.

Ingredients:

• dry red wine - 250 ml;
• onions - 3 pcs.;
• half a lemon;
• allspice peas - 6 pcs.;
• bell pepper - 1 pc.;
• dill - 50 g;
• cilantro - 70 g;
• basil - 70 g;
• beef - 1 kg;
• salt;

Cooking method:

1. Chop the washed greens.
2. Bulgarian pepper cut into strips.
3. Mix onion rings with herbs, pepper.
4. Mix lemon juice with wine.
5. Mix the ingredients, pour the meat, marinate for 7 hours.

With vinegar

• Cooking time: 35 minutes.
• Servings: six people.
• Calorie content of the dish: 261 kcal per 100 g.
• Purpose: for a picnic.
• Cuisine: Russian.
• Difficulty: easy.

Pork kebab in vinegar and onions is considered a classic of the genre. Sophisticated barbecue people prefer thinner marinades, but if you don’t have the right products, and you want to have a picnic, the traditional recipe will always help out.

Ingredients:

• water - 1 glass;
• vinegar - 100 ml;
• onions - 5 pcs.;
• dry spices - to taste;
• pork ham - 2 kg;
• salt;

Cooking method:

1. Mix finely chopped onion, spices, salt.
2. Pour the diluted vinegar with water into a container.
3. Mix the components thoroughly.
4. Put oppression, keep in the cold for 6-7 hours.

On mineral water

• Cooking time: 30 minutes.
• Servings: three persons.
• Calorie content of the dish: 188 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Mineral water is chosen with an alkaline composition. Pork kebab with mineral water cooks quickly, especially if the meat has not been frozen before. A fresh piece of tenderloin will be ready for charcoal grilling in a couple of hours. If desired, spices, fresh herbs are added according to individual taste.

Ingredients:

• onion - ½ kg;
• vegetable oil - 1 tbsp. l.;
• mineral water - 1 liter;
• black pepper - ½ tsp;
• fresh basil - 2-3 sprigs;
• garlic - 3 cloves;
• pork neck - 1 kg;

Cooking method:

1. Onion cut into rings.
2. Mix basil, garlic, pepper with pieces of meat.
3. Pour in the oil, stir.
4. Add water, marinate for 2 hours.

With kefir

• Cooking time: 25 minutes.
• Number of products: 6 persons.
• Calorie content of the dish: 215 kcal per 100 g.
• Purpose: for a picnic.
• Cuisine: Russian.
• Difficulty: easy.

Dairy products effectively perform the function of "softeners". A simple and affordable way to cook meat quickly and efficiently is to make a marinade for barbecue on kefir. With it, you can add juiciness even to dry, low-fat meat. For pork, veal, poultry, this method is also suitable.

Ingredients:

• onions - 5 pieces;
• olive oil ? lo - 2 tbsp. l.;
• kefir - 1 liter;
• pepper, salt - to taste;

Cooking method:

1. Sprinkle meat with pepper.
2. Layer with onion rings.
3. Combine kefir with butter.
4. Put oppression, marinate for 2-4 hours.

From beer

• Calorie content: 267 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

For the base of the marinade filling, it is better to take draft, not pasteurized beer. It will not only make the pork simply melt in your mouth, but also destroy specific odors. Such a tasty dish will emit aromas of hops and fresh rye bread.

Ingredients:

• draft beer - ½ liter;
• onions - 2 pcs.;
• oil - 100 ml;
• half a lemon;
• a mixture of peppers - ½ tsp;
• mustard - ½ tbsp. l.;
• garlic - 2 cloves;
• paprika powder - ½ tsp;
• pork - 1.5 kg;

Cooking method:

1. Mix pork with spices.
2. Add garlic, onion.
3. Squeeze out lemon juice.
4. Pour the ingredients with beer mixed with butter.
5. Marinate 6 hours.

With kiwi

• Cooking time: 20 minutes.
• Calorie content: 238 kcal per 100 g.
• Purpose: for a picnic.
• Cuisine: Russian.
• Difficulty: easy.

The pulp of kiwi, crushed into puree, will quickly turn old, tough meat into an excellent, soft product. For this reason, kiwi kebab marinade is not used to grill poultry meat, which is too tender in structure. Pork is marinated in it for no more than 1.5 hours, the maximum exposure is two hours.

Ingredients

• kiwi - 1 pc.;
• lemon - ½ pc.;
• thyme - a pair of branches;
• allspice - 5 grains;
• salt;
• pork neck - 1 kg;

Cooking method

1. Puree kiwi in a blender.
2. Add to pieces of meat mixed with salt and pepper.
3. Add thyme, stir.
4. We put in the refrigerator.

with mayonnaise

• Cooking time: 15 minutes.
• Number of products: 4 persons.
• Calorie content: 258 kcal per 100 g.
• Purpose: for a picnic.
• Cuisine: Russian.
• Difficulty: easy.

Properly marinated shish kebab on mayonnaise will satisfy the taste of the strictest gourmets. Such a base protects the meat from drying out during frying; in the first minutes of contact with the high temperature of the coals, a golden crust is formed. It does not allow the meat juice to flow out, and the pieces remain juicy.

Ingredients:

• mayonnaise - 200 g;
• onions - 2 pcs.;
• salt, pepper to taste;
• parsley - 30 g;
• pork neck - 1 kg;

Cooking method:

1. We cut the onion into rings.
2. Mix chopped parsley, pepper, salt.
3. Put the pieces of pork in the mass, knead.
4. We marinate for 5 hours.

For fish

• Cooking time: 25 minutes.
• Number of products: 3 persons.
• Calorie content: 139 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

If the purpose of marinades for meat is to make it softer, then you need to marinate fish for barbecue in order to saturate the fish with the appropriate aroma and delicate taste. Tuna, mackerel, trout, sturgeon are suitable for barbecue. The basic basis for the impregnation was the recipe with soy sauce.

Ingredients:

• olive oil - 100 ml;
• soy sauce - 3 tbsp. l.;
• rosemary greens - 30 g;
• parsley - 30 g;
• white pepper - to taste;
• salt;
• tuna - 1 kg.

Cooking method

1. Squeeze juice from lemons.
2. Combine sauce, oil, juice, spices and mix.
3. Combine with chopped parsley and rosemary.
4. Put the fish in the marinade.
5. Keep in the cold for 1.5 -2 hours.

Find out even more marinade recipes for.

Spices for barbecue

There is a traditional set of spices suitable for any type of barbecue. Almost no recipe can do without onions, various mixtures of peppers, salt are present as mandatory components. Cumin, parsley, dill are often used. Spices for pork kebab, skillfully selected and complementing the taste of each other, consist of the following ingredients:

• marjoram;
• ginger;
• sage;
• thyme;
• coriander;

You may also be interested in cooking rabbit meat. You will learn several recipes for the best taste.

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

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

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

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

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

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

Today we will analyze all the secrets of cooking:

Cooking barbecue in different ways:

So let's get started:

Step 1 How to choose meat for barbecue

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Step 3 How to make a pork skewers marinade

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Onions are cut into fairly thick rings.

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

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

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

Any oppression is laid on top.

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

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

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

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

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

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

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

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

2 How to cook pork skewers in mayonnaise with onions

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

Prepare the products:

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

Everything is prepared very simply.

Cut the meat and onion, mix them.

Pour everything with mayonnaise, mix thoroughly and tamp.

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

3 Pork shish kebab in own juice with onion and lemon

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

Prepare for him:

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

Cut up the meat.

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

Squeeze the juice out of the lemon well.

Mix onion mass with juice.

Now mix this mass with meat.

Be sure to put oppression on top.

Everything, send to the cold.

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

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

Let's take:

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

Cut the pork

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

Mix soy sauce with butter, sugar and paprika.

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

Press down on top.

Cover and put away in a cold place.

5 Mineral water barbecue marinade

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

Prepare:

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

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

Be sure to pack well.

Cover and refrigerate.

6 Marinade for pork skewers on kefir

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

For this marinade, take:

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

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

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

Pack well and refrigerate.

Marinade for pork with kiwi

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

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

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

Prepare:

• pork, about a kilogram
• Pieces 3-4 onions

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

Pre-marinate it in any way suggested above.

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

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

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

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

Now be careful.

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

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

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

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

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

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

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

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

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

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

When the fire burns out, start cooking.

Be sure to grease the meat skewers with any fat.

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

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

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

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

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

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

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

Pork skewers in a pan - quick and tasty

Take:

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

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

Chop the onion into rings.

Melt the butter in a hot skillet.

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

Add an onion.

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

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

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

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

Spread a baking sheet with sides properly with any fat.

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

Place in preheated oven.

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

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

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

The meat here will be especially tender.

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

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

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

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

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

After an hour, remove and carefully untie the package.

Barbecue in air grill

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

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

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

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

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

Don't forget to salt the marinade.

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

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

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

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

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

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

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

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

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It is impossible to imagine outdoor recreation without fragrant and hot shish kebab. And what to cook it from? That's right, pork! It is fatter than beef tenderloin and turkey. And what to prepare the marinade from to make the meat spicy and tender? You can use wine and vinegar, cream and natural yogurt. Experiment with herbs and herbs, fruit juices and sparkling water.

Preparatory stage

Only beginners make barbecue from a frozen billet. Professionals who donated more than one kilogram of meat use fresh tenderloin. They choose the most tender and soft pieces. Pork neck is ideal, but breast or lumbar will also work. Frozen meat is useful for making cutlets, goulash or dumplings. But the kebab from such a blank turns out to be too hard, similar to fried pieces of rubber. Disappears pleasant taste.

Do not grab the first piece of meat that comes across. No, the blank for the perfect barbecue needs to be carefully examined. Smell, touch. Make sure it hasn't been under the counter for a month. Instances with a large amount of fat will not work. The fat layer should be thin, white or cream. Yellow color indicates old and stale meat that should not be eaten without prolonged heat treatment.

Buy pink-colored pork with a pleasant smell. If the workpiece has a rich red color or a specific aroma, it is better to leave it on the counter. You need to ask the seller to put pressure on the piece you like. If the hole quickly levels off, it means that the pig really ran around the corral yesterday. But the workpiece should not have gore or mucus.

Professionals know that choosing the perfect meat is only the first step. The future kebab needs to be properly cleaned. Rinse under running water, remove the translucent film and excess fat hanging from the workpiece. Divide the fillet into square or round pieces the size of a three-year-old's fist. If the pieces are too small, they will turn into hard coals that are easier to nail than chew. A large kebab is poorly fried and remains raw inside.

So that the taste of the dish does not deteriorate during pickling, you need to choose the right dishes. Plastic and aluminum containers emit toxic substances, due to which the dish acquires an unpleasant bitter taste. Wooden bowls release tannins. They make the pork tough. Glass or ceramic containers are suitable. You can use enameled options.

The meat, cut into portions, is kneaded by hand. Thanks to the massage, it becomes more tender, absorbs spices well. It is not recommended to add vegetable oils to marinades. Pork is quite fatty. If you mix it with similar components, a film forms on the surface of the fillet, which will trap the melted fat in the fibers. The kebab will turn out to be too high-calorie and harmful, with a high content of bad cholesterol.

Sour-milk options

Kefir softens hard fibers and adds a subtle sour taste to the dish. The fat content of the base for the marinade should be at least 3%. Dietary options are not suitable. 20-30 g of white sugar is added to 1.5 l of fermented milk drink, mixed thoroughly.

In a ceramic or glass container, pork is mixed with grated onions, seasoned with kefir sauce. Stir and knead with your hands for 5-10 minutes so that the meat is well saturated with marinade. Sprinkle with black pepper, you can add aromatic herbs, coriander or turmeric. On top of the fillet put the onion, cut into large rings.

The second version of kefir marinade is prepared from a fermented milk drink and whey. Products are taken in equal proportions, mixed until smooth. Refuel 2-3 tbsp. l. mayonnaise and the same amount of spicy mustard. French will not work, it is too tender. Mix marinated shish kebab with onion rings. The more spicy vegetables, the tastier the dish will be. Put the bowl in the refrigerator or cellar, cover with a lid, and put a weight on top. After 40–50 minutes, the meat can be strung on a skewer and fried.

Meat retains juiciness and becomes tender thanks to natural yogurt. The drink should not contain sugar, dyes and other additives. The product is whipped in equal proportions with carbonated mineral water. For 1 kg of pork fillet take 500 ml of each component. Put a pinch of black pepper, "Italian herbs" or coriander in the marinade. The meat is poured with yogurt sauce, topped with thick onion rings and salted. Pork can be fried on the grill or pan. Regardless of the method of preparation, it turns out juicy and fragrant.

Soak fillets in whole milk. Pour 500 ml of drink into a saucepan with a thick bottom, add 2 tbsp. l sugar and 30 g black pepper. The workpiece is brought to a boil and removed from the stove. While the milk is cooling, the meat, cut into portions, is rubbed with a paste of garlic and salt. The fillet is immersed in a warm marinade, left for 9 hours. Shish kebab soaked in boiled milk should be fried with slices of sweet pepper, slices of carrots and tomatoes. Vegetables are strung on a skewer along with pork. They give the dish a rich aroma and spicy hue.

Alcoholic marinades

If there is little time left, literally 1-2 hours, beer will save the situation. It will take 1.5 liters of dark or light and 3-4 large onions. Divide the meat into large pieces, rub each with a mixture of black or allspice and salt. Put in a saucepan, add the grated onion paste. Knead the fillet with spicy vegetables with your hands, and then pour cold beer in a thin stream. Stir with a spoon, cover the container and wrap with a towel. The kebab will be ready for frying in 50-60 minutes. Spicy lovers are advised to mix beer with mustard powder. For a bottle of alcohol from 30 to 50 g of spice. During frying, constantly spray the meat with salted water.

Do you want something spicy and unusual? We recommend trying wine marinades. Alcohol will save if instead of a young and tender pig, the seller slipped a tough and old boar. White and red wine sauce dissolves and softens muscle fibers, gives the dish a sweet and sour taste.

Do not do without spices and spices. Usually barberries, bay leaves, a pinch of cloves are used, and spicy lovers add a mixture of red and allspice. The fillet is salted at the very end, before they begin to string appetizing pieces on skewers. Pork can become a little tough due to the combination of seasoning and alcohol.

White wine marinade contains:

1. ground barberry - 10–15 g;
2. white wine vinegar - 120 ml;
3. allspice - 1 tsp;
4. white wine - 100 ml.

Mix the products, season with bay leaf and pour the prepared meat with the mixture. Pork is kept in this marinade for 12 to 24 hours.

You can make a sauce from dry red wine. Put a pinch of rosemary and a gruel of 2-3 cloves of garlic in a glass of alcohol. To better marinate the meat, spicy wine is injected into the fillet with a syringe. The pork is rubbed with a paste of crushed garlic, salt and allspice. Soak in alcohol residue for a day. The kebab will be harsh, but spicy and fragrant.

Excess fat is cut off the meat, but not thrown away. Divide the fillet into portions, mix with 2 lemons. Citruses are cut into thin circles or slices. Fat is added to pork, seasoned with onion rings and wine marinade. A load is placed on the lid, left for 7 hours. Fillet and pickled fat are strung on a skewer to make the kebab more tender and juicy.

In Greece, they also like to relax in nature and treat themselves to delicious meat cooked on a fire. Residents of a sunny country marinate pork in a spicy tart red wine sauce. For 250 ml of alcoholic drink you will need:

• French mustard, grains - 60 g;
• garlic - 1 clove;
• tomato sauce - 70 ml;
• rosemary - 30 g.

Wine is mixed with tomato paste or juice. Ketchup is not suitable, it has a lot of preservatives and flavor enhancers. Garlic is crushed in a mortar, poured into alcohol. The amount of rosemary can be reduced, because the spice has a rather strong and specific aroma. Marinated with red wine and tomato sauce, pork is kept for a maximum of 60 minutes. Tomatoes or pieces of sweet pepper are strung on skewers along with meat.

In the Armenian version of the marinade, wine is replaced with brandy. For 100 ml of alcohol you will need 2 tbsp. l. wine vinegar, a pinch of ground cloves, coriander seeds, allspice and red pepper. The workpiece is diluted with juice from 1 lemon and seasoned with 1 tsp. salt. Spices give the kebab a delicate aroma, and cognac - a spicy and unusual taste.

diet recipes

Pork is quite heavy and fatty, so they try to soak it in light sauces. For example, in a mineral water marinade. This option is useful for vacationers who bought meat before the trip to nature. A carbonated drink quickly softens and breaks down muscle fibers, preparing the fillet for frying in 1-2 hours.

Pork, peeled and chopped, is mixed with onion rings and Mediterranean herbs seasoning, as well as cilantro, dried tomatoes and paprika. The workpiece is seasoned with freshly squeezed juice from 1 lemon, knead the fillet with your hands and knead it like dough. It remains to fill the pork with carbonated mineral water and cover with a lid.

If you want to cook a barbecue with a vegetable side dish, you need to peel and fry 3 onions with 1 large carrot in sunflower or olive oil. Products are grated or cut into thick circles. Pour 15 g of sugar, 1.5 tbsp. into a pan with softened vegetables. l. French mustard, a pinch of ground black pepper and the same amount of salt. Fill with 150 ml of sour cream and pass through for 5 minutes. Pour 20 g of table vinegar into a warm marinade. The chilled sauce is mixed with peeled and chopped meat, the future kebab is infused for 3-5 hours.

Tough meat will save ordinary table vinegar. The product is combined with distilled water in a ratio of 1 to 2. Seasoned with sugar and black pepper. The meat is first kneaded with onion rings and salt, and then poured with marinade. Insist fillets under pressure. Pork is poured with the remaining sauce or beer during frying to make it soft and tender.

Vinegar marinade is replaced with pomegranate juice. Fruit acids break down muscle fibers, softening tough meat. And the red fruits give the kebab a refined and piquant flavor. In addition to freshly squeezed pomegranate juice, you will need a bunch of basil and parsley. Powder from 4-5 stars of cloves is poured into a fruit drink. Pork is cut into large pieces and divided into several parts. The first portion of meat is placed at the bottom of the bowl, sprinkled with onion rings and salt. The second layer of pork is seasoned with herbs. Parsley is alternated with onions. When the fillet is over, add pomegranate juice. The future kebab is insisted in the cold under pressure so that it is well saturated with marinade.

Dietary marinade is prepared from tomato paste with spices. You will need:

• coriander;
• paprika;
• red pepper;
• bunch of parsley;
• dill;
• black pepper.

Mix the meat, divided into pieces, in a glass bowl with herbs and spices. Dilute 2-3 tbsp. l. tomato paste with distilled or mineral water. Pour the tomato sauce into the fillet, insist the workpiece for 7 hours.

You can quickly soften tough meat with kiwi. Green fruits are crushed with a blender. Pieces of pork are mixed with onion, chopped rings, paprika and dried tomatoes. Pour kiwi paste into a bowl, knead the fillet with your hands. The meat is insisted for 20 to 30 minutes, it can’t be longer, otherwise the pork will become too soft, like porridge.

Lemons are used instead of kiwi. For 2 kg of fillet take 3 citrus and the same amount of onion. Fruits and spicy vegetables are cut into rings, mixed with pulp. You can add a little crushed garlic, finely chopped basil or parsley. Pork is pressed down with a press, insisted for 3-4 hours, stirring occasionally. Before marinating, the meat is lightly beaten with a hammer or fists to soften.

Tomatoes give a sour taste. Take 4 parts of pork and 1 part of ripe tomatoes. The pulp is cut into cubes, and the vegetables into circles. Tomatoes are kneaded with hands so that they release juice, then mixed with the second component and slightly salted. If you want the kebab to be spicy, add black, red and allspice, a little paprika and ground ginger root.

Tasty and inexpensive

Marinades with kiwi, pomegranates and red wine will cost a lot. If you need a budget and spicy sauce, we recommend trying the option with cream. Suitable home and store, any fat content. First, the pork is rubbed with a mass of ground onion and garlic. Pour into a deep bowl, season with the remnants of spicy vegetables and cream. The kebab is sent to the refrigerator for 6 hours.

Fans of Chinese cuisine will love the Asian version of the marinade. You will need:

• a bunch of fresh cilantro;
• soy sauce;
• garlic;
• rice vinegar;
• cilantro seeds;
• some vegetable oil.

Grind greens in a blender until smooth. Add a clove of garlic, 60 ml of honey. Refuel 2 tbsp. l. rice vinegar, 4 pinches of cilantro seeds and 10 ml of vegetable oil. Beat the mass and divide into two parts. The first portion of the sauce is rubbed with peeled and chopped pieces of pork. The second is a barbecue. During the night, the meat will infuse and acquire a spicy sweet and sour taste.

• fresh ginger - 50 g;
• lime - 1 pc.;
• red onion;
• chili pepper - 1 pod;
• garlic - 6 cloves;
• soy sauce - 50 ml.

Cut the ginger root into thin slices, mix with lime slices. Season the products with crushed garlic cloves, finely chopped red onion and hot pepper rings. Pour soy sauce into a container with ingredients, you can add a pinch of sugar or a little honey for a more piquant taste. Stir the workpiece, season the meat with marinade and leave for 2 hours.

Pork will acquire a golden hue if kefir and pomegranate juice are replaced with ordinary tea. The packaged version will not work, only sheet tea leaves. Prepare a strong drink without sugar. The infused liquid of a dark brown hue is poured over the meat for 3-4 hours. After tea, you can use a vegetable or yogurt marinade to soften the filet.

To cook a delicious barbecue from old and tough meat, you need to take 0.5 liters of grapefruit juice and mix the liquid with 50 g of cilantro gruel. The drink is peppered and salted to taste, pork is soaked in the preparation for 4-6 hours. The pulp becomes tender, acquires a light citrus aroma and a sour taste.

Pork, like lamb, as if created for barbecue. Fat layers make the meat soft and juicy and without marinade. And special sauces add piquancy and aroma.

Video: recipe for marinating pork skewers