Pork skewers in soy sauce. Simple recipes for delicious marinade

A huge number of ways to prepare meat products or poultry for subsequent preparation of kebabs, as a rule, puts novice cooks in a very difficult position. The abundance of recipes, numerous advice from friends and neighbors can make it very difficult to navigate in choosing the most effective option for obtaining a truly worthy dish. But there is a very simple technology for preparing excellent kebabs with minimal costs - both in terms of finances and time. To do this, you just need to marinate the kebab in soy sauce. There are probably no simpler recipes than a marinade recipe based on soy sauce. This delicious oriental seasoning copes well with its responsibilities, that is, the marinating process does not take much time, and the marinade itself is extremely inexpensive. In addition, this sauce always gives kebabs a special delicate piquancy of taste, and this does not require any special additional ingredients.

Almost all marinades based on it are absolutely uncomplicated in composition and are prepared extremely simply, but you still need to know some rules.

Cooking features

Some nuances of marinades with soy sauce should be taken into account:

Absolutely no salt is added to such marinades, since the sauce itself, as a rule, is salty, which is quite enough for the future dish. For the same reason, you should not use complex seasonings that contain salt.
This marinade is notable for the fact that it perfectly softens the meat fibers without any additions. But to speed up the marinating process, additional components are sometimes used. As a rule, this is lemon juice, wine or cognac.
The sauce goes well with many spices or herbs, and they can be safely used in soy marinades.
The meat is always marinated in it quite quickly. For pork, the marinating time is min = 3 hours, the usual beef or traditional lamb is marinated for min = 5 hours, but any poultry or chicken can be reduced to min = 2 hours.
The dishes for marinating must certainly be glass, porcelain or ceramic, since even modern stainless steel is not suitable for prolonged contact with the marinade.
Soy sauce marinade allows marinating at room temperature, and such conditions can reduce the time of this process by half.
Naturally, for decent kebabs you need only high-quality varieties of meat or poultry. If you come across a hard meat product, the situation should be corrected. The meat must be cut, completely filled with mineral water and left alone for one hour. Then the mineral water is drained, and the meat, which will certainly become more tender, can be marinated.
In recipes that call for onions, it is much more practical to use onion juice rather than chopped onion rings. The juice is able to penetrate more deeply into the fragments of the future shish kebab and saturate them to the maximum with its aroma.

There are a great many variations of marinades with soy sauce, and you can always choose the appropriate recipe for the existing meat or poultry

Let's look at some recipes where it is successfully combined with completely different ingredients. Let's start with the most basic option.

Universal simple marinade

Despite its minimal ingredients, this marinade shows excellent marinating results and is suitable for any type of meat. It is perfect for those who want to try all the delights of using soy sauce in a marinade for the first time. In addition, it can be used as a base for your own culinary experiments with different flavors of kebabs. That is, if you supplement this recipe with various components, then you will always find a successful combination of ingredients that will fully correspond to the necessary taste preferences.

You will need:

Any meat – about a kilogram.
Soy sauce – half a glass is enough.
Onions - about half a kilogram.
Appropriate seasonings for certain types of meat - according to preference.

Preparation:

The meat is washed, dried, cut properly and placed in an acceptable glass or ceramic vessel.
The onion is pureed, and the juice is extracted from its pulp, which must be poured over the chopped meat.
Next, spices are added and everything is mixed.
All that remains is to pour the mixture with soy sauce, and then mix everything completely.
Then everything goes to marinate in any cool place. We marinate, focusing on the marinade treatment time, which was recommended above.

If you add even mayonnaise alone to this marinade, the kebab will certainly be enriched with additional flavor nuances, since in mayonnaise it will be marinated under slightly different conditions.

For dry turkey or more tender chicken, the most suitable option is a variation with soy sauce and natural honey.

Honey

Honey has a very gentle effect on meat fibers, and the entire marinating process in it is quite long. But in tandem with soy sauce, the effect of honey is significantly enhanced, and the chicken kebab will marinate completely in just one night.

You will need:

Chicken wings, thighs or chicken breasts - about a kilogram.
Soy sauce - half a glass.
Honey - two regular tablespoons.
Basil and mint - two medium sprigs each.
Appropriate spices - according to preference.

Preparation:

Prepared and cut up chicken parts are placed in a glass or porcelain container.
Honey must be brought to a liquid state in a water bath, and then it is poured over the chopped fragments of the future kebab.
Mix everything and let the meat soak in honey for a few minutes.
Then soy sauce is poured into the container, spices, basil and mint leaves are added.
Next, the resulting mixture is mixed completely and everything is put away in a cool place to marinate. You need to marinate for at least twelve hours, or longer, which will certainly improve the taste of future kebabs.

This marinade is great not only for chicken wings, thighs and breasts, but also for similar parts of a turkey carcass.

In addition, pork is also perfectly marinated in honey-soy sauce. Pork kebab is guaranteed to be especially aromatic, juicy and tender.
It should be recalled that kebabs that have been marinated with honey must be turned over more often, as there is a high probability of them burning.

For beef or traditional lamb kebabs, a marinade with soy sauce and mustard would be more suitable

Mustard

The marinade, although it contains a slightly larger number of ingredients, is very easy to prepare.

You will need:

Lamb itself - about a kilogram.
Soy sauce and lemon juice - half a glass each.
Garlic – four medium cloves.
High-quality mustard - ¼ cup.
Spicy herbs - by preference.

Preparation:

Prepared and chopped lamb is placed in a deep porcelain bowl.
In a separate container, mix garlic with mustard. The garlic is first crushed and ground in a culinary mortar or passed through a press.
Next, lemon juice, herbs, and soy sauce are added to the mustard, and everything is mixed.
Then this liquid mixture is poured into the lamb, and everything is completely mixed.
Now the future lamb shish kebab can be marinated. All it takes is about three hours.

This marinade is preferable not only for lamb or beef. It is easily adapted for fish as well. To do this, add a couple of tablespoons of olive oil and ginger to its components. Ginger marinade is ideal for any fish.

From the recipes discussed above, it is clear that kebab in soy sauce is prepared quite simply, and such marinades successfully use many components that can be completely different in their taste properties. But the cooked kebabs will always be distinguished by their utmost quality and amazing flavors.

To prepare a delicious kebab, you need not only to choose the right meat, but also to know how to marinate it. After all, if handled ineptly, even the juiciest piece of raw pork will turn into something unsuitable for food. In today's article you will find more than one interesting recipe for shish kebab in soy sauce.

Cooking shish kebab is a unique art that has its own secrets and tricks, knowing which you can make a juicy and flavorful dish. Various types of meat are used for this, including pork, lamb, chicken and even turkey. When choosing the main ingredient, you need to pay special attention to its quality and freshness. A good product has a uniform structure, a uniform color without foreign spots or inclusions, and a pleasant, slightly sweet aroma. You should not cook shish kebab from frozen meat, since during the thawing process it will lose some of its original taste and become tougher. It is recommended to cut it into large, approximately equal pieces.

As for the marinade for barbecue with soy sauce, garlic, aromatic spices, lemon juice, cognac or dry white wine are usually added to it. Sometimes olive oil is additionally added to its composition, which envelops the meat, preventing it from drying out.

It is best to grill shashlik over a fire made from grapevine, oak or birch logs. Before installing the skewers, you can throw a few sprigs of sage, tarragon or rosemary onto the coals. This way the finished dish will acquire an extraordinary aroma.

Option with cognac

Using the technology described below, you can make a very tasty and aromatic shish kebab from pork marinated in soy sauce without much hassle. There is nothing complicated in the process itself, you just need to wait a few hours until the meat is thoroughly marinated, and then slowly fry it over coals. To prepare flavorful and juicy meat pieces you will need:

500 grams of pork neck.
A pair of onions.
40 grams of cognac.
3 tablespoons olive oil.
20 grams of soy sauce.
A dozen black peppercorns.
Salt and spices.

Process description

The washed and deveined meat is cut into five-centimeter pieces and placed in a suitable container. Onion half rings and all the ingredients included in the marinade are also sent there. Mix the meat thoroughly with your hands, lightly massaging it so that it is better saturated with the aromas of soy sauce, cognac and spices.

The whole thing is left to marinate for five or six hours. After this time, the finished meat is threaded onto skewers and sent to the grill. Fry pork shish kebab, marinated in soy sauce, over an open fire, turning occasionally so that the pieces are covered with an even golden crust. Serve the browned, aromatic meat with baked potatoes or fresh vegetable salad.

Option with mustard

This recipe can be considered a unique interpretation of Indian national cuisine. The dish prepared using it perfectly combines bitter, sweet and sour tastes. To make a spicy kebab in soy sauce, stock up on all the required ingredients in advance. You will need:

A teaspoon of khmeli-suneli.
800 grams of chicken thighs.
A couple of tablespoons of mustard.
3 cloves of garlic.
A couple of tablespoons of soy sauce.
Powdered sugar.

Sequencing

You need to start the process with a kebab marinade with soy sauce. To do this, combine mustard and suneli hops in one bowl. Soy sauce, peeled crushed garlic and a teaspoon of powdered sugar are also sent there. Mix everything well and put it aside.

Now it's the turn of the chicken thighs. They are washed, wiped dry with paper towels, coated on all sides with the resulting marinade and left for two or three hours. After that, they are fried on the grill and served. The best side dish for chicken kebab in soy sauce is a fresh salad of seasonal vegetables. By the way, such meat can not only be fried on the grill, but also baked in the oven.

Option with honey

The technology described below produces very juicy and flavorful meat. It is prepared from inexpensive and easily accessible ingredients, the purchase of which will have virtually no impact on your wallet. And the recipe for shish kebab in soy sauce is so simple that any beginner can master it without any problems. To get delicious golden brown pieces of meat, you will need:

1.5 kilograms of chicken fillet.
120 milliliters soy sauce.
1.5 tablespoons of natural liquid honey.
4 cloves of garlic.
70 milliliters sesame oil.
3 teaspoons grated ginger.
A little salt.

Cooking technology

Before you marinate the kebab in soy sauce, you need to take care of the chicken fillet. The washed and dried meat is cut into large pieces, placed in a suitable container, salted a little and put aside.

In the meantime, you can make the marinade. To prepare it, melted natural honey, soy sauce and sesame oil are combined in one bowl. Grated ginger and chopped garlic are also added there. Mix everything well and pour into a container with salted chicken fillet. It is important to ensure that each piece of meat is completely covered with the resulting marinade. The bowl with the chicken is put in a cold place, and after two or three hours they start frying the kebab marinated in soy sauce. To do this, the meat is threaded onto skewers and placed on coals.

Option with Coca-Cola

Thanks to such an unusual marinade, the fried meat turns out incredibly tender and juicy. To prepare this shish kebab you will need:

A kilogram of pork neck.
150 milliliters of soy sauce.
A couple of rosemary sprigs.
300 milliliters of Coca-Cola.
4 cloves of garlic.
50 milliliters of any vegetable oil.
1.5 teaspoons salt.

Algorithm of actions

The washed and dried meat is cut into approximately equal pieces, the width of which is about three centimeters. The pork prepared in this way is placed in a deep bowl and poured with a mixture consisting of garlic, rosemary leaves, vegetable oil and salt. All this is poured with soy sauce and Coca-Cola. To better absorb the flavors of the spices, the meat is thoroughly mixed with your hands, covered with a lid and left in the refrigerator for eight hours.

After this time, the pork is threaded onto skewers and sent to smoldering coals. Fry this kebab marinated in soy sauce for about twenty-five minutes, not forgetting to turn it over periodically. It turns out so juicy that you can serve it without mayonnaise and ketchup. The best side dish for this dish would be baked potatoes or fresh seasonal vegetables.

In order to form an appetizing and crispy crust on the surface of the meat pieces, before threading them onto skewers and sending them to smoldering coals, they are kept for some time at room temperature, allowing them to dry slightly.

Have you already racked your brains in search of delicious barbecue recipes? I suggest you turn your attention to pork kebab in soy sauce. This is not the recipe that our grandmothers still remember from Soviet times, and not the one that real Caucasian mountaineers tell the whole world in secret. But he definitely deserves your attention. Soy sauce has long been included in our culinary life along with oriental cuisine, but not only can you dip sushi in it, you can also use it to prepare a lot of delicious dishes. Including amazing soft and juicy kebab.

Those who have already tried this kebab will be able to tell you how soft and tasty it turns out. Soy sauce has excellent softening properties, and, for my taste, even much better. Vinegar gives meat a specific sour taste. There are fans of this particular flavor. But soy sauce also gives its own taste, but it is not sour and not so pronounced as to overpower the taste of the meat. Shish kebab in soy sauce turns out spicy and aromatic, as if it were much better fried or lightly smoked.

Good naturally fermented soy sauce makes barbecue meat tastier. In addition to the sauce itself, you can add spices, fresh onions and garlic, aromatic herbs, lemon juice, mustard and much more. There are a lot of options for cooking shish kebab in soy sauce. It’s a shame that I can’t tell you about them all, but I can tell you about a few interesting ones.

Pork kebab in spicy soy sauce marinade

Let's take a pork ham or neck and make an excellent aromatic kebab from it. If you want to fry spicy, moderately spicy and aromatic meat on ghouls, then soy sauce is your best assistant. This recipe literally uses all the basic rules for cooking barbecue, so it will turn out very, very tasty.

You will need:

pork - 2 kg;
vegetable oil - 100 ml;
soy sauce - 100 ml;
greens – 100 gr.;
garlic – 1 piece;
onions – 2 pcs;
paprika – 1 tablespoon;
nutmeg – 1 tablespoon;
coriander – 1 tablespoon;
marjoram – 1 tablespoon;
basil – 1 tablespoon;
red and black pepper – 0.5 teaspoon each;
bay leaf – 5 pcs;
salt – 1 dessert spoon.

Preparation:

1. Take the pork and cut it into medium sized cubes. It is desirable that they be the same size. Place the meat in a deep pan.

2. Pour vegetable oil and soy sauce into a blender. Also add herbs and 5 cloves of garlic. Beat the ingredients until smooth.

3. Prepare a small container and mix paprika, nutmeg, coriander, marjoram, basil, red and black pepper. Add the spice mixture to the meat. Don't forget to add a little salt.

4. Cut the onions into small rings. Add it to the pan with the pork along with the bay leaves.

5. Pour the marinade prepared in advance over the meat. Mix all ingredients carefully. Cover the pan with a lid.

6. Place the finished mixture in the refrigerator for 5 hours. This time will be enough for the meat to marinate well.

Fry the finished pieces of pork over coals until cooked. You can use skewers or a grill rack. Fry on each side until golden brown. Check readiness by cutting one of the pieces of meat. The pork should be light gray inside, but not pink. The pink meat is not cooked through yet.

If desired, this pork kebab in soy sauce can also be cooked in the oven. Place the meat in a baking dish or thread it onto thin wooden skewers. It makes a great dish for a family dinner or even a holiday.

Pork neck shashlik with soy sauce, rosemary and adjika

Just listing the ingredients of the marinade for this kebab makes my mouth water. Just imagine how delicious it will be. And if you can’t imagine, then just try marinating pork kebab in soy sauce with adjika and rosemary.

To prepare this version of shish kebab you will not need any part of the meat, but only the neck of pork. This kebab will turn out very tender and juicy. Choose your meat carefully, the taste of the dish depends on it.

You will need:

pork neck – 1 kg;
olive oil – 30 ml;
salt – 1 pinch;
black pepper – 0.5 teaspoon;
rosemary – 1 pinch;
soy sauce – 3 tablespoons;
adjika – 1 teaspoon;
onions – 1 pc.

Preparation:

1. Cut the meat into medium cubes. Place the pieces in a deep container and pour in olive oil. Stir thoroughly to allow the oil to be absorbed into the pork.

2. Add a little salt, black pepper, soy sauce and adjika. Mix the ingredients.

3. In order to give the future kebab a more piquant taste, add a pinch of rosemary. Place the prepared meat in the refrigerator overnight.

It is recommended to cook the meat over coals, but if this is not possible, then this pork kebab in soy sauce will turn out very tasty in the oven. Simply place the meat on a baking sheet lined with foil or baking paper and bake at 200 degrees until golden brown. If there is a convection or grill in the oven, this is welcome.

Juicy pork ham kebab in soy sauce

Most often, pork kebab is prepared from soft and fatty pieces. Pork neck is ideal due to the layers of fat that help the meat stay soft and juicy and not dry out. But I believe that leaner pieces cannot be written off, especially when you want to take care of your health and figure. The amount of fat in the ham is much lower than in the neck and the taste is noticeably different. Not everyone can notice this difference, but if you try two pieces of neck and ham meat at the same time, the difference will be noticeable.

The most difficult thing in preparing shish kebab from ham is to achieve its juiciness and softness. I’ll say right away that you shouldn’t use aggressive methods of tenderizing meat like vinegar or kiwi juice. In addition to being soft, such a kebab will also have an extremely characteristic sour taste. It’s a pity to lose the wonderful taste of the ham for this. Soy sauce marinade for shashlik becomes a wonderful alternative here.

You will need:

pork ham – 1 kg;
soy sauce – 5 tablespoons;
sunflower oil – 5 tablespoons;
sumac – 0.5 teaspoon;
marjoram – 1 teaspoon;
paprika – 0.5 teaspoon;
coriander – 1 teaspoon;
zira – 0.5 teaspoon;

Preparation:

1. Cut the pork leg into large pieces. Place the chopped meat in a container.

2. Add 5 tablespoons of soy sauce and sunflower oil. Gently mix the ingredients until the butter and sauce are homogeneous.

3. Add sumac, marjoram, paprika, coriander and cumin to the meat. These spices will give the pork a richer and more interesting taste.

4. Place the prepared pieces in the refrigerator to marinate. The future kebab should be brewed for 12 to 18 hours. It is most convenient to marinate pork skewers in soy sauce overnight.

Once the meat has marinated, prepare the grill. It is recommended to use wood instead of coals, so the kebab will turn out tastier and cook better.

In such a tasty and spicy marinade, you will remember the kebab for a long time. Thanks to the soy sauce, the meat will soften, the vegetable oil will prevent the juices from escaping, and the spices will do their magic. Relax, cook delicious kebabs and have a nice weekend!

Pork kebab in soy sauce with orange juice and brandy

Pork kebab is prepared not on skewers as usual, but on a metal grid. This frying method is not quite classic, but no less good. The ingredients of this variant of preparing shish kebab are very unusual, since the ingredients used are products that are not at all close to this dish. Fresh orange will add aroma and sourness to the kebab, honey will add a light sweet note, and real brandy will add the most interesting flavor to the meat.

You will need:

pork – 2 kg;
garlic – 2 cloves;
onions – 1 piece;
soy sauce – 4 tablespoons;
chili pepper – 1 teaspoon;
honey – 3 tablespoons;
orange – 2 pcs;
salt – 1 pinch;
bay leaf – 3 pcs;
black pepper – 1 teaspoon.
cognac – 30 gr.

Preparation:

1. Take the pork and cut it into large pieces. This is necessary, since the meat will be fried on the grill. Place the chopped meat pieces in a large saucepan.

2. Cut the onions into large rings. Put it separately for now.

3. Add chili pepper to the meat. It is very similar to red pepper, but unlike just ground pepper, it has small pieces of chili. Pepper is quite hot, so you shouldn’t overuse it.

4. Take some honey and add it to the pan.

6. Pour a little cognac into the preparation, pepper and salt. Mix the ingredients thoroughly.

7. Place the pan with meat in the refrigerator for 6-8 hours. Alcohol can dry out the meat, so it is not recommended to leave it for longer. Once the pork has marinated, you can start frying it.

The long-awaited warm days have finally arrived. Many of us have already opened the summer season. This is not only routine work (weeding the beds, watering the garden, planting potatoes), but also the long-awaited period of delicious aromatic barbecue.

Marinating is the most important part of preparing meat for kebabs. In addition to the traditional and classical recommendations, known since Soviet times, a great variety of ways to pre-prepare meat have been invented. For example, so that the meat is tender, soft and tasty.

When preparing, be sure to pay attention to the soy product, as it varies in consistency and salinity. It is also necessary to take into account that ready-made fillings come with the addition of various spices.

Usually, for 5 people, we have about three kilograms of pork. I took the neck part with a little lard. This meat turns out more juicy. If you are watching your figure, you can choose a piece without fat or simply trim it. When preparing lean meat, you can add a little olive oil for juiciness.

What you will need:

Onion - 2 medium-sized heads;
Pork - 3 kg;
Soy sauce - 500 ml;
Spicy mixture - to taste;
Bay leaf - to taste.

Cooking sequence:

We cut the meat into pieces of such a size that it is convenient to put on a skewer, put the chopped pieces in a deep container. Season the meat with a mixture of peppers and add a few bay leaves. Cut the onion into rings and place in a layer on top of the meat.

Pour the resulting mixture with soy sauce and mix thoroughly with your hands. Let it sit for about 12 hours.

I put the meat on a skewer, alternating it with onion rings and tomato slices. Even children enjoy eating vegetables roasted over a fire and soaked in delicious juice. In addition, the dish with onion rings looks quite beautiful and festive.

How to marinate pork meat with soy sauce and mayonnaise

We use this recipe more often when we are expecting guests. The dish is prepared relatively quickly and simply. The necessary ingredients can always be found in any kitchen. Thanks to the filling, the meat is soaked faster than in a traditional marinade.

https://youtu.be/t4voKyW-LzY

To do this you need to take:

pork - 5 kg;
Onions - 4-5 pieces of medium size;
mixture of dry spices - 100 g;
Mayonnaise - 400 g;
Soy sauce - 300 ml.

On a note:Most of the recipes given in the article do not require long-term infusion of meat thanks to soy sauce. This is very convenient in some situations.

But do not forget that the cooking time of the semi-finished meat product largely depends on what part of the carcass was taken. If the meat is not fresh, then it is better to marinate it longer. The richness of the taste of the finished dish depends on this.

Preparation steps:

Cut the onion into rings and place it in a flat-bottomed bowl. You need to mash the onion with your hands until it releases juice.

We take a large container - it can be a plastic basin or a 5 liter bucket. Place meat in it, add soy sauce with onions, seasonings. Mix everything thoroughly for 2-3 minutes.

The meat should be left to brew for 2-3 hours, then add mayonnaise to it, mix well and leave overnight.

When there is a lot of meat, it is difficult to mix it, and the marinade may be unevenly distributed throughout the pieces of pork. To make the process easier, I do this: I prepare the meat, the filling and a large container.

Now I take a small part of the meat, add some of the sauce and mix in a free container. Next, I take the next part of the meat, add it to the container, add a little more filling and mix everything together. Thus, all pieces of meat are evenly covered with marinade.

The most delicious marinade with mustard and honey for pork meat

I would like to draw your attention to the fact that I came across a similar recipe on the Internet. The only difference was that the meat was salted there. From personal experience I know that soy sauce itself is very salty and when using it, it is better not to add salt.

To prepare, prepare:

Pork - 2 kg;
Soy sauce - 4 tbsp. spoons;
Honey - 3 tbsp. spoon;
Garlic - 8 cloves or 1 tsp dried;
Mustard - 1 tbsp. spoon;
mixture of coriander and black pepper - 4 teaspoons.

Cooking steps:

If the honey is thick, then you need to melt it in a microwave oven or in a steam bath. In a bowl, mix the filling with mustard. Stir in honey and seasonings. Dip the meat into the resulting marinade and mix thoroughly with your hands so that the contents are evenly distributed throughout all the pieces.

You can keep the meat from 30 minutes to 3 hours. Honey gives the kebab a special aroma, and spices subtly emphasize and saturate the taste.

Little trick: Leaving the meat to soak in flavors and aromas, many people cover it with a lid or cling film. If you cover the meat with a flat plate of smaller diameter and place a press on it (for example, a three-liter jar of water), the meat will marinate faster and better.

Preparing marinade for shish kebab with lemon and soy sauce

What products are needed:

2 kg pork neck;
Soy sauce - 600 ml;
Tomato paste (ketchup) - 50 g;
Lemon - 2 pcs;
Ground black pepper - to taste.

Cooking method:
Peel the lemons with a special knife. Squeeze the citrus to get about 100 ml of juice, and grate the zest. You can put a few slices into the meat. Pour the soy dressing into a deep bowl. Add grated zest with lemon juice, ketchup. Season with pepper. Mix the contents with the meat and leave for 3-4 hours.
After preparing the marinade, I still had tomato paste, so I decided to use it as a barbecue sauce. I finely chopped green onions, parsley, and dill into tomato paste and served in a small bowl. The marinade turned out quite tasty and perfectly complemented the fried meat.

Recipe for marinating with soy sauce and mineral water

Mineral water perfectly softens and imbues barbecue meat with a pleasant taste. It contains many useful elements and minerals that remain in the meat during the soaking process.

For this you will need:

Pork - 3 kg;
Onions - 4 heads;
Soy sauce - 200 ml;
Mineral water -1.5 l;
Lemon - 0.5 pcs;
Red pepper - to taste;
Black peppercorns - to taste;
Bay leaf - to taste.

Advice: sometimes, after cooking, there is an unused half of a lemon left. Over time, the lemon begins to dry out, even if it is in a bag. To keep the lemon fresh for a long time, you can do this: take a glass that tapers towards the bottom, pour a small amount of water into it. Place half a lemon in a glass with the cut side down so that it does not touch the water.

How to cook:

We cut the meat into skewer pieces and place it in a large container with a flat bottom. Place onion sliced into rings in an even layer on the meat. Add seasonings and bay leaf. Squeeze half a lemon onto the onion, trying to distribute it evenly over the surface.

Pour sauce over everything. Add mineral water and mix everything thoroughly. Let it brew for up to 10-12 hours in the refrigerator.

The only downside to this recipe is that it takes longer to prepare the meat. The sauce here is diluted with mineral water, its effect is not so active. Mineral water soaks the meat for about 12 hours, while soy dressing requires 2-3 hours. If you do not keep the meat for the required time, the product may turn out dry and tough.

Marinate pork shish kebab with mustard

I apply this marinade to meat after freezing. The finished product from frozen pork usually does not have a fresh taste, which is where mustard comes to the rescue. It saturates the pieces well, softens the meat fibers, and removes foreign odors. The kebab will taste like fresh young meat, even if it is not.

Required Products:

Pork - 2 kg;
Sauce - 600 ml;
Mustard paste - 3 tbsp. spoons;
Garlic - 4 cloves.

Let's prepare it like this:
Cut the meat into pieces for skewers. Pour the dressing into a deep container. Add mustard and mix vigorously with a whisk. Press the garlic with a garlic press and add to the soy-mustard mixture. Mix. Dip the meat into the resulting mixture and leave for 1 hour.

While frying meat on the grill, from time to time, sprinkle it with beer, mineral water or ordinary water. This is done so that the pieces of meat do not have time to dry out from the fire and do not lose their juiciness.

You can water from a plastic bottle by making one or more small holes in the cork. If you choose beer, it is better if it is an iron can; it may simply not be fully opened. You can spray the pieces of meat with your hands, pouring a small amount of liquid into your palm.

Marinade with soy sauce and honey for pork meat

For seasoning, I add coriander and ginger, but such seasonings are not suitable for everyone. In this recipe, you can do without any seasonings at all, since the combination of honey, lemon and garlic will make the meat aromatic and give it an original taste.

Ingredients for this recipe:

Meat tenderloin -2 kg;
Lemon - 0.5 pcs;
Honey - 500 ml;
Mustard paste - 1 tbsp. spoons;
Soy sauce - 100 ml;
Seasoning - to taste;
Garlic - 6 cloves;
Olive oil - 1 tbsp. spoon;

What need to do:

Cut the meat into small pieces, approximately 5*5*5 cm, place the meat in a large bowl. Grate the garlic or put it through a garlic press. Add spices and salt to the resulting paste. Mix.

Combine the mixture of garlic and spices with the meat, mix everything thoroughly and let it brew for 30 minutes. While the meat is infusing, prepare the dressing. In a small bowl, combine preheated honey, soy sauce and mustard.

Squeeze lemon juice into the mixture and add olive oil. Mix everything vigorously using a whisk or tablespoon.

Pour the liquid mixture into the meat and stir until it is distributed evenly over all the pieces. After 1 hour the meat can be cooked.

Thanks to honey, the pieces have an appetizing golden crust. When frying meat you need to be very careful. The heat from the coals should not be too strong, as the honey burns very quickly.

How to make a marinade for meat with onions and soy sauce?

One of the simplest kebab recipes that most people use. The recipe does not use salt since the sauce is already salty.

To prepare we will need:

Meat - 2 kg;
Onion - 5 small heads;
Spices - to taste;
Soy sauce - 250 ml.

You should prepare it like this:

Cut the meat into small pieces. Cut the onion into half rings and add to the meat. Mix the onion and meat with your hands until the onion releases juice.

Pour the meat with soy seasoning and lightly compact it. We leave the semi-finished product for a period of 2 to 12 hours. The finished dish is served with fresh vegetables, mayonnaise and ketchup.

Delicious marinade with adjika and soy sauce

I’m not sure that children will be delighted with such a spicy dish, but for adults who love spicy food, it’s just the thing.

Required Products:

Pork - 2 kg;
Spicy adjika - 2 teaspoons;
Soy sauce - 50 ml;
Honey - 1 teaspoon;
Onion - 2 medium heads;

Cooking process:

Finely chop the onion. We cut the meat into kebab pieces, place it in a container of sufficient size and mix with chopped onion. Set the meat aside and begin preparing the marinade. In a cup, mix adjika, seasoning and liquid honey. Pour over the meat and leave to brew overnight.

The recipe indicates the minimum adjika content in the marinade. That is, the sting is felt just a little there. If desired, it can be increased by adding more adjika. If there are people with different tastes in the company, adjika can be served with cooked meat as a seasoning.

Pork shish kebab in soy-honey sauce with ginger

Ginger root gives the meat a spicy taste. Paired with soy sauce and honey, the meat is soaked and softened quite quickly. It only takes about 3 hours. It’s convenient to prepare the semi-finished product before going outdoors.

You will need:

1.5 kg of meat;
ginger root;
2-3 tbsp. l honey;
250 ml soy sauce.

Preparation:
We cut the meat into square or flat pieces, depending on what it will be cooked on (on skewers or grill). Place it in a saucepan and pour soy dressing over it.

Add honey and grated ginger root. Mix everything well. By the time you arrive at the dacha, it will already be ready for frying.

Video on how to prepare marinade with vinegar

People have different tastes and preferences. Some people like to experiment and come up with new, savory sauces for marinating meat. Others remain faithful to old, time-tested recipes. One of these methods of preparing meat for frying on skewers is a recipe with vinegar.

If the weather suddenly turns bad or it starts to rain and your plans for going out into nature fail miserably, don’t worry! Meat in soy marinade turns out just as tasty if you bake it in the oven, after wrapping it in foil.

How do you prepare meat for barbecue? Which recipes do you prefer, share your experience in the comments. Bon appetit and warmest days!

I really love cooking kebabs using a variety of recipes, both complex and simple.
I cooked it in various marinades, with pomegranate and cherry juice, in mayonnaise and ketchup, with the addition of kiwi and vinegar. In general, we tried a lot of recipes. But lately I have liked kebab with minimal added ingredients. I just add onions, barbecue seasoning, soy sauce and salt to the meat. How tender and soft the kebab turns out in soy sauce! I suggest preparing juicy meat according to my proven recipe.

My family prefers pork kebab, so I most often cook with it.
You can also use this recipe to prepare shish kebab from chicken, beef, nutria and other meats.

The most important thing for cooking meat on the grill is choosing the meat. I like entrecote and pork neck.
These parts make soft and juicy kebab.

how to marinate shish kebab without vinegar

Ingredients:

pork 3-4 kilograms,
3-5 medium sized onions,
soy sauce - 4 tablespoons,
barbecue seasoning - to taste,
salt - to taste.

Cooking process:

Cut the neck meat into portions. The pieces should be medium in size, as they shrink several times in size when cooked. Peel and chop the onion as desired. Place the meat and onions in a large saucepan, add barbecue seasoning, salt if desired and pour in soy sauce. You shouldn’t add a lot of soy sauce; 3-5 tablespoons is enough for this amount of meat. The most important thing is to use high-quality soy sauce. Stir and lightly mash the meat and onion with your hands so that the onion releases its juice and aroma. Leave in the refrigerator, covered, for several hours, or better yet, overnight. During this time, you can mix everything a couple of times.

I like to cook shish kebab not with purchased coals from a bag, but with wood, preferably this wood should be from fruit trees. Since we have our own garden, and we trim and remove old trees, there are no problems with firewood. You need to light a fire on the grill in advance, add more firewood and wait until there are hot, smoldering coals.