Marinate pork skewers. Traditional vinegar marinade

Shish kebab is a very tasty dish, but there are many secrets on how to make it even tastier. This article will talk about how to properly marinate meat for frying and how to make the right marinade.

What kind of pork meat is ideal for barbecue

In the Caucasus, lamb is the most popular, in other regions - pork. When choosing a product, you should pay attention to the following points:

• meat should be only fresh, but not steamed, better chilled:
• it should have a bright pink color, be without mucus, blood, darkening, meat juice should be transparent;
• it is desirable to take young - it is more tender, soft, juicy;
• the best choice is the neck, where the veins are evenly distributed, you can take the loin, tenderloin;
• when using pieces located along the ridge, they need to cut off the fat.

How to marinate pork skewers

Properly chosen meat for barbecue is half the battle, little secrets will help to complete it. Basic requirements for the dishes in which the product will be marinated:

• capacity;
• safety.

It is best to use glass, earthenware, ceramic dishes for pickling, if metal, then always enameled.

Various factors influence the duration of pickling: the quality of the meat, the size of the cut pieces, the composition of the marinade itself, for example, grated onions, significantly speeds up the process.

Important points - the meat should be cut across the fibers, after dressing with marinade, tamp the pieces tightly, cover, leave to marinate in a cold place.

Juicy pork skewers in onion marinade

The most popular product for marinating kebab blanks is onions. Thanks to him, the meat is juicy, with a delicate onion flavor.

Main components:

• Pork - from 1 kg.
• Fresh onion - 4-5 pcs.
• Spices (at the choice of the hostess).

Cooking scheme:

1. Cut the meat.
2. Divide the onions in half, cut one part into large half rings, chop the second in a blender.
3. Put the meat pieces in a suitable container, mix with the grated and chopped onion.
4. Salt, season with seasonings.
5. Keep in a cold place for 60 minutes.
6. Start frying.

Marinade for pork skewers with vinegar

Vinegar often makes the “company” of onions when marinating kebabs, as it makes the meat more tender.

Ingredients:

• Pork - 1 kg.
• Onions - 3-4 pcs.
• Vinegar - 4 tbsp. l. (concentration - 9%).
• Sugar - 1 tsp
• Water - 8-10 tbsp. l.
• Spices.

Action algorithm:

1. Prepare the meat, rinse, chop.
2. Cut onions into rings.
3. Mix vinegar with water and sugar.
4. Salt the meat pieces.
5. Sprinkle with seasonings.
6. Combine with onion and vinegar marinade.

Tomato juice as a marinade

The following recipe suggests using ordinary tomato juice. It will give the finished dish juiciness and a pleasant ruddy color.

Ingredients:

• Pork fillet - 1 kg.
• Fresh tomato - 250 ml.
• Onion - 2-4 pcs. (depending on size).
• Ground black pepper (or other spices).
• Salt.

Cooking:

1. Divide the fillet into portions.
2. Season with pepper or other selected spices.
3. Salt the pork.
4. Combine it with onion, cut into rings, tamp tightly.
5. Pour in tomato juice (it is not necessary that it covers the contents of the container).
6. To withstand the night in the cold, then the finished dish will turn out to be very tender.

Kefir marinade for pork barbecue

Kefir marinade is no less popular, it does its job well - it “softens” the meat fibers. In addition, it does not give a smell and does not interrupt the spicy aroma, as vinegar does.

Ingredients:

• Kefir (any fat content) - 500 ml (per 1 kg of pork).
• Onion - 2-5 pcs.
• Spices for barbecue - 1 tsp.

Cooking:

1. Cut the meat into pieces of the desired size.
2. Onions - half rings, salt, press with your hands.
3. Sprinkle the meat preparation with spices, slightly “knead”.
4. Add onion rings to it.
5. Pour in kefir, mix again and tamp a little.
6. Withstand 4-5 hours.

Pork barbecue marinade with mayonnaise

Not the most popular pickling product is mayonnaise, it can be taken as a last resort when other components are not at hand.

Ingredients:

• For 1 kg of pork - 200 g of mayonnaise.
• Ground pepper - 0.5 tsp.
• Spices (optional)
• Onions - 1-2 pcs.

How to cook:

1. Rinse the meat, dry, cut.
2. Chop onions into cubes or rings.
3. Mix the chopped fillet with salt, pepper and other seasonings.
4. Add onion rings.
5. Pour everything with mayonnaise.
6. Soak in the cold for 4-5 hours (ideally overnight).
7. Roast in the traditional way.

Marinade with cream

Sometimes the kebab turns out to be somewhat tough, so that this does not happen, you can use cream for marinating. They are ideal for chicken, but pork can also be used.

Starting products:

• Chicken or other fillet - 1 kg.
• Cream - 150 ml (33%).
• Onion - 1 pc.
• Water - 150 ml.
• Garlic - 3-4 cloves.
• Coriander, red and black pepper (ground).

How to proceed:

1. Rinse the meat, dry.
2. Cut into serving pieces.
3. Cut onions into rings.
4. Finely chop the garlic.
5. Combine onions with garlic, salt and seasonings. Knead.
6. Combine water with cream, add to the onion.
7. Place the chicken pieces in the marinade.
8. Marinate for 4 hours, putting the container in a cold place.

Recipe for a delicious marinade for pork skewers with lemon juice

A great competitor for vinegar is lemon. It also makes the meat fillet soft and tender, and also gives a spicy flavor.

Ingredients:

• Pork neck - 1 kg.
• Fresh lemons - 3-4 pcs.
• Onion - 2-4 pcs.
• Garlic - 3-4 cloves.
• Seasonings.

Cooking:

1. Meat prepare - rinse, dry, cut.
2. Chop the garlic, chop the onion into half rings.
3. Mix meat pieces with spices.
4. Add onion and garlic.
5. Rinse the lemons, cut in half, squeeze on top, mix all the ingredients thoroughly.

You can grate the zest of one lemon on a fine grater, then the lemon flavor will be even stronger when frying.

1. Put the semi-finished product under oppression, withstand 6-7 hours.

Very tasty and fast barbecue on a mineral water

The liquid component of the marinade can be not only vinegar or lemon juice, but also ordinary mineral water.

Important: If the mineral water is very salty, then the amount of salt should be reduced.

Ingredients:

• Meat - 1 kg.
• Mineral water - 300 ml.
• Onions - 4-6 pcs.
• Aromatic spices.

Cooking:

1. Prepare meat, cut.
2. Chop the onion in a convenient way (ideally - rings).
3. Mix the onion with spices and salt, crush to become more juicy.
4. Combine the resulting mass and meat in a deep container.
5. Fill with cold mineral water.
6. Withstand 10 hours.
7. Before frying, drain all the liquid, onion rings can be fried separately and served with the finished dish.

How to marinate pork skewers with red wine

Marinating meat in red wine is also widely encouraged. Red semi-dry wine is best, semi-sweet is in second place.

Ingredients:

• Neck - 1 kg.
• Onion - 0.5 kg.
• Red wine (semi-dry or dry) - 100-150 ml.
• Spices Caucasian.

Subsequence:

1. Prepare and cut meat.
2. Transfer to a deep container.
3. Salt.
4. Mix with spices.
5. Cover with onions, cut into half rings.
6. Pour in wine.
7. Marinate for at least 5 hours.

Unusual marinade with beer for pork kebab

Beer is another suitable product for marinating pork, it turns out to be quite juicy, soft, and when frying, the aroma of freshly baked bread is heard.

Ingredients:

• Fillet - 1 kg.
• Beer dark, strong - 300 ml.
• Onions - 3-4 pcs.
• Seasonings.
• Salt.

Cooking:

1. Cut the pork, salt.
2. Mix with seasonings.
3. Cut the onion into beautiful half rings, add to the meat.
4. Stir so that the onion releases juice.
5. Fill with beer, put under oppression.
6. Keep in the room for about 60 minutes, then put in the refrigerator overnight.

Marinate pork skewers in pomegranate juice

For barbecue dressing, you can use unsweetened natural drinks, of course, pomegranate is ideal.

Ingredients:

• Neck or shoulder blade - 1 kg.
• Pomegranate juice - 250-300 ml.
• Khmeli-suneli.

Cooking:

1. Rinse the selected meat, pat dry with a towel.
2. Cut into large equal pieces.
3. Cut onions.
4. Mix meat pieces with onion, salt and seasonings.
5. Pour the prepared composition with pomegranate juice, mix.
6. Cover with a plate / lid, put oppression.
7. Pickling time - from 10 hours to 2 days.

Authentic Caucasian marinade for pork kebab

In the Caucasus, they know how to cook delicious kebabs, but they reveal their secrets with great reluctance. However, some of them are known.

Main components:

• Pork neck - 1 kg.
• Onion - 0.5 kg.
• Vinegar - 100 ml.
• Water - 100 ml.
• Set of Caucasian spices.

Cooking:

1. Cut the meat.
2. Chop the onion - either rings or half rings.
3. Lay out a layer of meat.
4. Salt, sprinkle with spices and onions.
5. Continue alternating until all products are finished.
6. Vinegar mixed with water, pour the meat preparation.
7. Marinate for 12 hours, although if desired, you can fry after two.

Warm sunny days have come and it's time to go out into nature, but what's a picnic without barbecue? Today we will show you how to marinate pork.

What is the best recipe for barbecue marinade? The choice is very large and disputes which one is tastier too. There is no one right recipe, since everyone has different tastes and finding the most suitable recipe for yourself is possible only through experimentation.

As a rule, marinades include acidic ingredients in the form of wine, vinegar or acidic fruit juice: lemon, grapefruit. In addition, we add oil, spices and herbs. Very often pickled onions and granulated garlic are added to the marinade.

This article provides 5 marinade recipes that are delicious, expressive and very fragrant, which fits well with various types of meat, which one is better for you to decide. In the comments, we can discuss this topic, it is also possible to offer our own options.

Barbecue is an effective way to diversify the grill menu. They create the possibility of combining meat with vegetables, and are also convenient in the "field conditions": they can be eaten without cutlery and trays, if necessary. In addition to meat, vegetables and spices, a set of skewers is sufficient for their preparation.

Pork is the perfect barbecue meat. If it will be cooked on coals, the neck is best suited. It can also be cooked on skewers or on a grill. For barbecue on skewers, the meat should be cut into pieces the size of an egg

And string them along the fibers, so less juice will flow out.

If it is planned on a wire rack, then we cut it into flat pieces about 2 cm wide across the fibers.

It will be enough to keep the pork in such a marinade for three hours, and if left overnight, it will only become more tender.

How to properly string meat

First of all, skewers should be slightly heated over coals and smeared with sunflower oil. Then just string the meat along the skewer. Try not to press the pieces close to each other, leave a small distance of 2 mm, put on a skewer no more than 5-6 pieces.

By the way, many barbecue lovers like to string pieces of meat along with vegetables. Professionals do not do this, because vegetables will cook faster and may burn. It is better to make a separate vegetable skewers.

On the day of the event, you need to prepare the rest of the ingredients, eg. Peppers, zucchini, onions, tomatoes, mushrooms, chopped fresh pineapple. Vegetables need to be peeled and chopped. It is important that the pieces of meat and pieces of vegetables are more or less the same size.

How to roast on charcoal

The distance between the meat and the coals should be ten, fifteen centimeters. Try to follow this rule. If the skewers are placed higher, the pieces of meat will dry out in the jets of rising hot air and an appetizing crust will not appear on them.

If the meat is very close to the coals, it will burn on the outside, but remain raw on the inside, which is especially dangerous for pork and chicken, which need 100% roasting.

Arrange skewers with meat and vegetables on the grill when the fire calms down and the flame disappears. If the fire flares up again, it is possible to put it out with a bottle of clean water or water with lemon juice.

To ensure that the kebab is well fried and does not burn, do not move away from it and turn the skewers all the time, and at least once move the pieces along the skewer. The readiness of the meat can be checked by the light juice that stands out at the puncture site with a skewer (if the raw juice is reddish), and the color of the meat on the cut - it should be uniform and brightened.

As soon as you make sure that the dish is fried and has acquired a golden crust, serve immediately.

As the meat begins to brown, fat drips onto the coals, which can start a fire. To quickly and easily put out a fire, sprinkle some salt on the coals where they caught fire. Salt instantly absorbs fat, and you don’t have to pour fire (often meat is poured with wine, water, vinegar when cooking, but you can do without it).

Flip the kebab when it starts to sizzle. It is better to turn more often than to burn.

You can have picnics not only on warm days, but in rainy and cold weather. It is possible to kindle a brazier in the yard or cook a barbecue in a frying pan or in a slow cooker. There are so many ways to cheer yourself up and treat yourself to something delicious in non-flying weather.

Onion barbecue marinade

Onion juice is an excellent marinade for pork. With this pickling, you can do without vinegar or other acids, and add a lot of onions. So the meat will become tastier and more aromatic. Sunflower oil is always used as a conductor for spices so that they better reveal their spicy bouquet and soak the meat well. This recipe has broken all records of popularity.

Components:

• Pork pulp - 1500 gr.
• Onion - 1 kg
• Black peppercorns - 15 pcs.
• Sunflower oil - 1 tbsp.
• Mustard powder - 1 tbsp.
• Bay leaf - 2-3 pcs.
• Salt - 1.5 tsp

Onions need to be peeled and chopped as you like - in any way. Now you need to squeeze the juice from the resulting onion gruel. It is possible to use a sieve.

Cut the meat into pieces (about 40-50 gr.), Put in a container where you will marinate it. Pour 1 tbsp. dry mustard, mix with your hands, massaging the meat. Grind the peppercorns in a mortar or add to the meat. Break the bay leaf and send it there. Mix everything thoroughly with your hands. Pour 1 tbsp. sunflower oil and salt the meat, mix.

Pour the meat with onion juice, mix and marinate at room temperature for 2 hours. If you will fry the kebab the next day, then cover the container and send it to the refrigerator.

The marinade is ready. Your skewers are sure to come out very tasty if you cook according to this recipe!

Marinade with kefir

Kefir marinade will give special tenderness to shish kebab, softness, piquancy. Kefir makes the meat tender, and seasonings - not too spicy.

In this photo recipe, we will give a detailed description of its preparation.

Components:

• Pork - 2.5 kg
• Onion - 1 kg
• Low-fat kefir - 1-1.5 l
• Black ground pepper - to taste
• ground bay leaf - to taste
• Salt - to taste

Wash the meat well, clean from films and excess fat. Cut into serving pieces. Peel the onion and chop into a medium dice. Crush the onion well so that it releases the juice.

At this stage, we do not salt the meat, but only put spices. First add black pepper and mix well. Also put the pepper in the onion and stir it. Next, a bay leaf is laid, also separately in meat, separately in onions. Again, mix everything thoroughly and mash.

Now combine the onion with the meat in one container.

Since we didn't salt the meat from the start, don't forget to salt about 40-60 minutes before frying. Salt the meat, stir and you can start to kindle a fire.

Put the meat on the skewers and start frying it. During frying, you can grease the meat with kefir marinade

Meat for cooking should always be fresh. oh no way ice cream! Frozen meat becomes dry and unpleasant in taste. Pay attention to the color of the pork - it should be light pink.

Marinating meat in mineral water

We bring to your attention a recipe for incredibly delicious pork skewers marinated in mineral water. The meat cooked according to this recipe is very tasty and, most importantly, juicy.

Components:

• Pork 2.5 kg
• Onion 6 pcs.
• Mayonnaise 1 puck
• Salt 2 tbsp
• Paprika 4 tbsp
• Ground black pepper 2 tsp
• Mineral water 1 l

For cooking, we need boneless pork pulp. Wash it well and cut into medium-sized pieces. If you cut the pieces small, then the meat will come out dry.

After we clean the onion and cut it into half rings. Add to meat, stir.

Salt and pepper, paprika and mayonnaise.

Thoroughly mix

And at the end we pour sparkling mineral water.

We mix. We cover the container with a lid and send it to the refrigerator for 6 hours to marinate. If you plan to fry the barbecue in the evening, then marinate the meat in the morning. If you are going to fry in the morning, then marinate the meat in the evening.

The barbecue is ready!

Arrange small family picnics for yourself, this is very close. Happy holidays and good mood!

Marinate pork skewers so that the meat is juicy and soft

With the onset of warm weather, our family often goes to the country. Nature and fresh air are great

Pair with meat cooked over a fire. We cook skewers quite often, so I want to offer one of my husband's favorite recipes for preparing this great dish.

Components:

• Pork 2-3 kg.
• Red semi-dry wine 1-2 glasses
• Spices according to taste
• Salt according to taste
• Bulb onion 1-1.5 kg

Onions must be passed through a meat grinder or chopped with a blender. Cut the meat, and mix with onions, salt and leave overnight. If you have little time, then you need to leave at least 2 hours. There should be a lot of onions so that the juice soaks the meat well.

We clean the meat from onions. We put it in a container and pour red wine over the meat. This should be done about an hour before frying.

Putting meat on skewers

Fry the meat for twenty minutes

The skewers should be turned over all the time so that the meat is evenly fried on all sides. In the end, this is the result. From time to time, when frying, it is possible to water the meat with water or wine, then the pieces will be juicy and delicious.

Our barbecue is ready and you can enjoy the result in a pleasant and cheerful company.

Cooking marinade with kiwi so that the meat is juicy

What kind of barbecue you get depends a lot on the composition of the marinade.

A big plus of this method is that the meat is marinated from 30 minutes to 2 hours and no more. Also, this marinade is suitable if you do not have fatty meat. Kiwi for marinade choose ripe and juicy.

Components:

• Pork - 2 kg
• Kiwi - 1 pc. (100 gr.)
• Onion - 0.5 kg
• Pepper, salt, spices - to taste

Cut the meat into pieces. Salt and pepper it. It is good to use a mixture of peppers. Mix everything with your hands, not forgetting to mash the meat.

Peel the onion and chop into a paste. Add to meat. This chopping method is needed so that the meat is in better contact with the onion and is well saturated with its juice.

Use your hands to mix the meat with the onions.

Peel the kiwi and use your hands to crush it into the meat. Mix everything together again and leave to marinate for 1-2 hours.

The meat is ready for frying. Thread onto skewers and fry.

You need to fry until a beautiful crust. It is easy to check the readiness of the kebab by sticking a knife or fork into the meat, and if the juice is clear, the meat is ready.

The proposed options for marinating meat are universal and suitable for any type of meat. Try popular and original ways of bright aroma!

And the most important thing! The meat should be cooked in a good mood, with love in the soul, in a cheerful company and a bottle of ice-cold beer.

The secret of the perfect barbecue from the Armenian chef Sergey Martirosyan

Nature spoils with wonderful weather. And this means that the time has come for barbecue, seasoned with the pacification of the evening, friendly communication and warmth of the soul. Today, together with the Armenian chef Sergey Martirosyan, we will reveal the secret of the perfect barbecue.

As you know, barbecue is a dish from the distant past with a rather interesting history. In the past, fearless knights, going on distant campaigns, took with them pieces of raw meat. In order not to spoil their food, they placed it in leather knapsacks with wine, and in moments of rest and snacking they roasted meat on their spears or various bayonets and branches. Due to this, many believe that the term "kebab" is derived from the Turkic "shish" - meat and "bayonet" - a spear. Apparently, from that time on, the custom of marinating pieces of meat began.

Today, there are many ideas on how to marinate meat for barbecue, and the wealth of spices and seasonings will help transform this dish and give it sophistication and additional flavor. Many connoisseurs of this delicacy believe that soaking the meat is completely optional. Enough to cover it with spices and salt.

One can agree with this opinion if the meat prepared by this method is fresh and homemade. But this method is a matter of taste. There are such lovers of meat fried on fire who believe that pickling is a rather entertaining process and many men take it upon themselves with pleasure, considering it a masculine vocation.

Marinade is a combination of natural acids (wine, fruit or vegetable juices, vinegar), salt, herbs, spices, sugar, vegetable oil, all kinds of seasonings, and so on.

Raw meat, poultry and many varieties of fish are soaked in this composition. These barbecue marinade recipes allow you to make meat spicy, juicy, aromatic, with pleasant sourness and a delicate aftertaste.

Fans of spicy Chinese cuisine can soak the meat in a mixture of soy sauce, a drop of honey, pepper, ginger, dry wine or rice vinegar. Well-soaked meat is fried on the grill, barbecue or grill, brushed lightly with sunflower oil. To marinate the barbecue deliciously, it is kept in the prepared mixture for 1-2 days.

The best barbecue marinade recipes

To make the barbecue really tasty, you need to choose the best marinade for meat, as well as marinate it correctly. We want to present you the best barbecue marinades, the recipes of which you will see below.

Marinade for pork skewers

Pork, one of the most revered and affordable types of meat for cooking on charcoal. For the performance of this yummy, as a rule, a pork neck is taken, since it is this part that is distinguished by juicy pulp, with thin streaks of fat, which makes the dish soft, literally melting in your mouth. But try to take the meat of the first freshness, because frozen can be dry later and it is quite difficult to determine its freshness after defrosting.

To properly marinate pork skewers, you will need:

• kilogram of collar;
• mayonnaise (95 ml);
• Bay leaf;
• onion (330 grams);
• lemon (1 pc.);
• collection of spices and spices hops-suneli;
• mustard (45 grams);
• salt.

How to pickle:

Cut the meat into mini slices, 3-5 cm in diameter, chop the onion, giving it the shape of rings, and squeeze the lemon juice. Shake everything thoroughly in a glass or enameled container and leave for 22-33 minutes. Meanwhile, prepare the marinating solution. Mix mayonnaise, hot mixture and mustard, move your sauce to the meat with onions and sprinkle with salt. Marinate pork skewers for about 2-3 hours.

Marinade for pork skewers with vinegar

Many people think that a quick marinade for pork skewers is a recipe with the addition of vinegar. Thanks to this element, which is inherent in acid, the meat is quite tender and juicy.

Therefore, if you want to quickly marinate pork skewers, then take the following products:

• kilogram of pork;
• water 100 ml;
• vinegar 9% (100 ml);
• onions (3 pcs.);
• seasonings and spices (by eye);
• salt.

How to pickle:

Divide the meat into slices or cubes, depending on what method you will fry it with. If on skewers, then it will be more convenient and more correct to string cubes the size of two matchboxes. If it is a grid, then try to cut into slices. So, salt the prepared meat pieces, pour vinegar diluted in half with water. Add chopped onion rings there, and then sprinkle with seasonings and fragrant spices.

Leave your marinade with meat in a warm place for an hour. After, move the container with the barbecue to the cold, but not to sub-zero temperatures. You can marinate your treat from 2-3 hours to 2-3 days.

Delicious pork skewers on kefir

The difference between the marinade, which is based on kefir, is that yogurt has a more gentle effect than vinegar, so it takes a little more time (from 10 to 24 hours) for the meat to be fully cooked.

To learn how to marinate pork skewers with kefir and enjoy an unsurpassed taste, take the following products:

• kilogram of pork;
• kefir of any fat content (450 ml);
• sugar (12 grams);
• onions (5 pcs.);
• salt, spices (coriander, pepper, cumin, basil).

How to marinate:

The recipe for marinade for pork skewers based on yogurt is not much different from the one above. The only difference is kefir instead of vinegar. Therefore, in the same sequence, arrange all the components and fill everything with fermented milk liquid. Soak the composition for about an hour at room conditions, and then put it in the cold from 3 to 24 hours.

Mineral water barbecue marinade

Many connoisseurs of meat at the stake, who have tried many different versions of preparing this appetizer, believe that the best marinade for pork skewers is mineral water brine. Thanks to this bubbling ingredient, your meat, saturated with oxygen, will be insanely soft and tasty. In addition, this method does not require many auxiliary ingredients.

To cook a barbecue on a mineral water, stock up on the following components:

• kilogram of a young ham or neck;
• onion (430 grams);
• mineral water (1 l);
• zira and black pepper;
• salt.

How to marinate:

Divide the meat into small slices, but try to have a little more than a matchbox. Chop the onion into halves of the rings, place in a barbecue container (it’s good if it’s enameled or glass), knead properly until juice appears and place a layer of chopped pork on top. Crumble spices on top and fill with mineral water.

Try salting at the end, right before cooking the meat. This will keep the juiciness, because the salt draws all the juices from the meat. Refrigerate your snack for 3 to 12 hours, depending on the time you have.

Marinade for chicken barbecue

Chicken kebab, like pork, is no less in demand and popularity. Chicken, unlike pork, beef and lamb, urinates and cooks much faster. Perhaps that is why many appreciated the merits of this wonderful dish, because people do not always have an extra 12 hours to wait for such a delicacy. And I wanted a barbecue right now.

Therefore, to marinate chicken for barbecue, take:

• kilogram of chicken fillet;
• juice of two lemons;
• Bulgarian pepper of different colors, 1 each;
• honey (2 tablespoons);
• small fresh tomatoes (5 pcs.);
• olive oil (55 ml);
• black pepper, basil, salt, turmeric (a pinch);
• garlic (2 cloves).

How to pickle:

Cut the chicken into medium pieces and sprinkle with salt. Combine honey, lemon juice, spices, olive oil and garlic in a bowl. Cut the bell pepper into slices, and the tomatoes into rings. Cover the meat and vegetables with a skillful marinade for chicken skewers and refrigerate for about half an hour. After, take a metal grate and spread the kebab with vegetables and bake on the coals. Watch your embers smolder, not burn.

This chicken kebab marinade recipe has been enjoyed by many who have tried it. The chicken is juicy thanks to the vegetables and marinade, and after 25-35 minutes your chicken delicacy will be ready.

Marinade for beef skewers

Most people who prefer diet beef, not knowing how to marinate beef skewers, run the risk of getting burnt pieces that may be raw inside. In order to avoid such a nuisance, you need to know some of the nuances of soaking hard beef skewers.

Do you want something interesting?

To do this, take:

• a kilogram of beef (it is best to take tenderloin, loin or rump);
• onions (3 pcs.);
• dry wine (155 ml);
• fresh tomatoes (550 grams);
• garlic (3 teeth);
• a bunch of cilantro;
• salt and a handful of ground pepper.

How to pickle:

To properly marinate the kebab, the beef must be chopped into pieces similar to the size of a box of matches.

Then salt it, pepper it and cover with chopped onion rings. Pour the beef appetizer with wine and leave for 3-4 hours, stirring occasionally. After everything, string the meat mixed with tomato rings and cook over hot cherry or apple coals. When serving a treat, top it with chopped cilantro.

Marinade for lamb skewers

Not everyone likes lamb because of its specific smell. But if you approach the issue correctly and cook this product, contriving with a few subtleties, you can get an amazingly appetizing and tender meat dish. To marinate lamb for barbecue, select the meat of a young animal not exceeding the age of one year. For a wood-fired snack, a front shoulder blade, ham or entrecote, which can be depicted on a bone, are perfect.

To learn how to marinate lamb skewers and amaze your friends and loved ones with your dish, stock up on the following products:

• kilogram of young lamb pulp;
• half a glass of tkemali sour sauce;
• onion (3-5 pieces);
• zira and dried barberry;
• tomatoes (5 pcs.)
• chopped cilantro and dill.
• salt and pepper.

How to marinate:

Cut the lamb into slices about 4-5 centimeters. Grind the onion in a blender and send to the meat. Tomatoes should be freed from the skin by immersing them in boiling water for a minute, then get rid of it without much effort. Then chop red garden fruits and also enrich your meat with them. Pour everything with tkemali sauce and sprinkle with spices, chopped herbs and salt. Leave in a warm place for 2-3 hours and you can start frying on charcoal. When the meat is ready, you can serve it with plum sauce and herbs.

Rabbit barbecue marinade recipe

Many believe that rabbit meat is quite dietary meat in its composition and is by no means suitable for cooking barbecue. But those who nevertheless decided on this experiment did not regret it at all. After all, rabbit meat, made on the coals of fruit trees, is a truly unusual and magnificent delicacy for lovers of diet goodies.

To quickly marinate rabbit meat skewers, you need to take:

• kilogram of a young rabbit;
• tomato, zucchini and bell pepper (1 each);
• sour cream (435 ml);
• coriander, cumin and pepper;
• onions (3-4 heads);
• salt.

How to marinate:

Before you marinate the meat for the barbecue, prepare the marinade and vegetables. Mix yogurt with all the spices and salt, and chop the tomatoes, zucchini, onion and pepper into equal and even rings. Divide the meat into pieces, place the chopped garden fruits on top and pour over everything with sour white sauce. Refrigerate your marinade for 3-7 hours. Then fill the skewer in turn with meat, all vegetables, including onions and knock everything down tightly. Roast on a smoldering fire and enjoy the incredible taste.

Marinated salmon skewers

Agree, what can be tastier and more original than shish kebab from salmon adored by everyone, which has absorbed a bouquet of fragrant marinade. Considering that the salmon itself is very tender and does not require lengthy cooking processes, it will not have to be marinated for a long time. And the result will certainly exceed everything, even unthinkable expectations.

So, you will need:

• salmon fillet (200-300 grams);
• one lemon;
• salt and allspice;
• green olive oil (33 ml);
• fresh herbs (parsley, celery, cilantro).

How to pickle:

Since, as the proverb says, “everything ingenious is simple,” then here it is most welcome. Salmon meat should be sprinkled with lemon, lightly rubbed with salt and spices, and drip a little oil from Greek olives on top. Forget about it for half an hour in the cold, and your marinated salmon for barbecue is ready, you can start frying. When serving, sprinkle lightly with assorted greens and drizzle with lemon juice.

Recipe for pickled onions for barbecue

To complement the taste, we bring to your attention pickled onions for shish kebab, which will brilliantly suit any kind of meat. To make your side dish appetizing and rich, you need to use a red Crimean onion. It is distinguished by its special sweetness and juiciness, but if there is none, then any onion will do.

So, to pickle onions for barbecue, take:

• onion (500 grams);
• vinegar 9% (15 ml);
• salt and a pinch of sugar;
• olive tree or sunflower oil (15 ml);
• fresh dill (bunch).

Cut the onion into rings, sprinkle with vinegar and oil. Salt and sugar. Chop the dill and add to the onion rings. Mix everything thoroughly and forget about it for 10-15 minutes. While the kebab is fried, your onion will be ready. By the way, such a side dish will take root perfectly with herring, bacon, mushrooms, potatoes and more.

Delicious barbecue sauce recipe

In addition to the onion marinated under the skewers, the taste of meat will be wonderfully complemented by spicy sauce.

To execute it, take:

• ketchup or tomato sauce;
• green herbs;
• sugar;
• a bunch of green onions;
• salt.

If you chose tomato sauce, then you need to dilute it slightly with hot water, for 415 grams of sauce you need to take 75 ml of water. Grind the greens in equal pieces, add to the sauce, then salt. If desired, you can add a bit of red pepper or pressed garlic.

Take a look at some useful recommendations for the correct and successful cooking of meat on coals and take note of:

1. If you cut the meat very finely, then your kebab runs the risk of being dry, since juiciness is easier to maintain in larger pieces;
2. For frying meat, use firewood from fruit trees, and not ready-made coals. This will enrich your delicacy with additional flavor;
3. If the meat was frozen, then only mustard can increase its juiciness. To do this, generously coat the chopped pieces with it before marinating;
4. The coals in your barbecue should not blaze with flame, but quietly smolder. If they get too hot, pour beer or water over them. Can be sprinkled with salt
5. Tough meat will help soften the kiwi or a piece of pineapple added to the marinade. These fruits have the most wonderful property to soften the protein.

Guided by these simple recipes, you will quickly learn how to cook barbecue from all kinds of meat. Bon appetit to you.

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!

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 “shish 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 a great 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 cup
• 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.