Pork neck skewers in enveloping marinade.

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

Classic pork skewers with vinegar marinade

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

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

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

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

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

How delicious to marinate with onions?

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

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

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

Tomato marinade for pork

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

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

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

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

with mayonnaise

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

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

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

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

orange-lemon

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

Calculation of products per 1 kg of pork:

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

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

Original marinade with kiwi

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

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

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

soy sauce recipe

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

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

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

How to marinate pork in kefir?

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

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

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

Marinate for at least 4 hours, stirring occasionally.

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

With white wine

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

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

a pair of bulbs;

a set of spices "For barbecue";

dried garlic;

meat tenderloin;

salt.

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

Quick marinade for pork skewers

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

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

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

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

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

From pomegranate juice

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

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

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

Rinse the greens, chop and add to the meat.

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

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

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

With champagne

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

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

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

Shish kebab is an appetizing and fragrant dish that is baked on skewers. In the classic version, it is cooked with pork. It is very important to properly marinate and cook pork meat so that it does not become stiff. Various ingredients can act as a marinade - lemon, oil, kiwi, pomegranate juice, soy sauce, vinegar, kefir. Below you will learn how to marinate pork skewers so that the meat is juicy and tender, and cooking secrets will help you make a truly tasty and delicious dish.

How to choose meat for barbecue?

What is the best part of pork? The right choice of meat is half the success in cooking barbecue. A product that has been frozen or improperly stored will spoil the taste of the dish. To make the meat tender, it is important not only to cook it well, but also to choose the part of the pork that is ideal for roasting on skewers. Recommendations for choosing a product for a classic pork kebab:

1. Don't buy frozen meat. Chilled pork is perfect for the dish. It is permissible to use a frozen product, but only if there was a freeze once, although the kebab will still be inferior in taste to a chilled meat dish.
2. To distinguish between chilled and frozen pork, press down on the top with your finger. If the product is fresh, the surface will recover quickly. In defrosted pork, a bloody liquid will be visible, the consistency of such meat is loose, uneven, and the color is brighter.
3. Don't take meat if you're confused by the smell or the look. Smell the pork, see if it oozes blood - that's a bad sign. Humidity on the surface of the meat indicates the presence of harmful substances there or improper storage. If the product has a gray, dark color, then the animal was old - the barbecue will turn out tough. Good meat has a dry appearance, a uniform shade over the entire surface, and a slight sheen.
4. Choose cuts without excess fat and sinew - this will make it difficult to prepare the pork for cooking. Some sellers hide fatty pieces by wrapping them inside, so carefully inspect the product from all sides.
5. Most importantly, buy the right cut of pork. Ideally for a soft and juicy kebab, meat from the neck (neck chop), located along the back of the pig, is suitable. Also, a wonderful dish will turn out from tenderloin, ribs, loin. Pork ham is also suitable for barbecue, but it is important not to overdry it. The back meat part and the tenderloin from the shoulder blades have a lot of veins, but if they are properly peeled and marinated, the kebab will turn out tender.

After the meat is selected, you need to marinate it. The most delicious marinade for pork skewers, so that the meat is soft and tender, is prepared using different ingredients. Below are popular step-by-step recipes with a photo of a marinated barbecue product.

How to marinate pork skewers with lemon

Lemon juice is a great marinade dressing that can replace vinegar and oil. Lemons will provide the juiciness of the meat, give it an interesting flavor.

You will need:

• 4 lemons;
• 4 tbsp. spoons of salt;
• 8 onions;
• 5 kilograms of pork;
• 2 tbsp. spoons of spices for barbecue.

Cooking:

1. Take a large container. Wash and clean the onion, cut into rings. Put one layer in a container, sprinkle with salt and spices.
2. Clean the meat from the veins, excess fat. Divide into serving pieces. Place the pork on top of the onion. Place another layer of onion on it. Lay out the layers one by one until these ingredients run out. Don't forget to sprinkle the layers with spices.
3. Wash the lemon, cut it. Squeeze out the juice.
4. Pour ingredients into containers.
5. Wrap the edges of the dishes with cling film, hide in the refrigerator for six hours. Mix ingredients 2 times.
6. Once the pork is marinated, it's ready to cook: put the pieces on skewers and cook over smoldering coals until tender, turning occasionally, drizzling with wine or water. Readiness is determined by the incision: a clear liquid should ooze from the meat.

Classic barbecue marinated in vinegar

The classic barbecue marinade is vinegar. The ingredient gives the dish a pleasant sourness, guarantees a juicy and delicate taste. You can make such a barbecue according to your own taste: at home in the oven, in a frying pan or in nature, using a skewer and skewers.

You will need:

• 1 kilogram and 200 grams of pork;
• 2 teaspoons of granulated sugar;
• 4 tablespoons of vinegar;
• salt, pepper, other seasonings;
• 2 bulbs.

Cooking:

1. Prepare the meat: rinse under cold water, cut into portions.
2. Add spices to the meat product, mix everything well in a deep bowl.
3. Clean the onion. Grate the vegetable, and then pour it into a container with the rest of the ingredients.
4. 2 to 1 dilute water with vinegar. This recommendation applies to the 9% component. If it is of a different concentration, follow the instructions on the packaging for dilution to a food consistency.
5. Pour the pieces with the resulting liquid, mix.
6. Cover the skewers in the marinade with cling film, leave at room temperature for 60 minutes. Then place in the refrigerator overnight.
7. Put the pieces of meat on skewers. Cook over charcoal, turning pork occasionally. Pour it with water, wine or beer to make the dish juicy.

Pork skewers marinated with mayonnaise

Mayonnaise is not only a delicious salad dressing and appetizing sauce, but also an excellent component of barbecue marinade. The product does not allow the meat to dry out during baking, making it juicy and appetizing.

You will need:

• 5 bulbs;
• kilogram of pork;
• 200 ml of mayonnaise;
• seasonings.

Cooking:

1. Prepare pork, cut into portions. Put in a deep bowl.
2. Add your favorite spices, do not forget to salt. Thoroughly mix the pieces so that the seasonings are evenly distributed. Leave for a quarter of an hour.
3. Fill the ingredients with mayonnaise. Stir until sauce coats all parts of pork evenly.
4. Cut the onion into rings, make them wide, then fry with the meat. Mix part of the vegetable well in a container with the rest of the products, and put a part on top for baking.
5. Marinate as follows: 60 minutes at room temperature and overnight in the refrigerator. If you will be cooking in a few hours, then leave the meat in the room for 180 minutes.
6. Bake the kebab, alternating pieces of pork with onion rings.

Tomato sauce for barbecue

What is the best barbecue sauce? Many people agree that these are satsebeli - a classic option for a Caucasian dish.

You will need:

• 2 bunches of cilantro;
• 200 ml of water;
• 200 grams of tomato paste;
• 5 cloves of garlic;
• a teaspoon of adjika, vinegar, salt;
• hops-suneli - 1 tablespoon;
• pepper.

Cooking:

1. Wash and finely chop the cilantro, put in a convenient deep container.
2. Crush garlic, add to cilantro. Mix with adjika, suneli hops, vinegar, pepper.
3. Grind it all with a pestle.
4. Add tomato paste, stir.
5. Pour in water, salt, mix thoroughly again.
6. Pour the sauce into a jar and take it with you to nature to enjoy a real Caucasian shish kebab!

Marinating pork skewers in wine

Thanks to wine, your dish will have a beautiful color and a pleasant tart aftertaste. Marinate the neck or ribs in a drink - then the barbecue will turn out great.

You will need:

• 1 kilogram 300 grams of pork;
• 7 bulbs;
• 300 ml dry red wine;
• seasonings.

Cooking:

1. Cut the pork neck into pieces.
2. Separately, salt each cut part, put in a deep container, mix and leave for a quarter of an hour.
3. Finely chop half the onion, add to the bowl with the meat and mix. Gradually pour in the wine, stirring the ingredients.
4. Cut the rest of the onion into rings and place on top.
5. Infuse for 60 minutes at room temperature with the lid closed, then transfer to the refrigerator overnight.
6. Cook on skewers, turning pork neck occasionally.

Kefir pork skewers recipe

Kefir gives the finished dish a delicate color, makes the meat product soft and tender. This kebab has a rich taste without sourness.

You will need:

• 1.5 kg of meat;
• half a liter of kefir 3%;
• 7 onions;
• 1 teaspoon of granulated sugar;
• seasonings.

Cooking:

1. Cut the pork neck into pieces, put in a deep bowl.
2. On a coarse grater, grate part of the onion (about half), add seasonings, put in a container with the main ingredient.
3. Gradually pour in the kefir, stirring the pieces, pour in the granulated sugar.
4. Place the remaining chopped onion on top.
5. Roast on skewers over smoldering coals until tender.

How to marinate pork skewers in mineral water

You can marinate pork for barbecue in mineral water. The meat will absorb some of the water, the finished dish will come out juicy and tasty.

You will need:

• 4 kilos of pork;
• 1 kilogram of onions;
• cilantro seeds;
• black pepper, salt;
• paprika;
• dried tomatoes;
• a bottle of mineral water.

Cooking:

1. Cut the pork into large pieces. Put in a deep container.
2. Chop the onion, add to the pork and stir.
3. Pepper, add cilantro seeds, salt, tomatoes with paprika. Stir and remember that the onion will release the juice.
4. Pour the ingredients with mineral water - the marinade is ready. The meat will be marinated in mineral water and in its own juice.
5. Cover the bowl with a lid and refrigerate overnight.
6. Cook the kebab in the mineral marinade on the grill until tender, turning the skewers over.

Soaked pork skewers in beer

How to soak pork kebab so that it turns out juicy and tender? A beer marinade will help with this. On coals, pork pieces will not dry out, and will also acquire an unusual and appetizing aroma.

You will need:

• 1.5 kg of pork;
• a bottle of light beer 0.5 l;
• 3 onions;
• seasonings.

Cooking:

1. Cut the pork into portions. Place in a deep container.
2. Pepper, salt, stir to evenly distribute seasonings.
3. Grind the vegetable on a coarse grater. Add to the rest of the ingredients, then pour in the beer.
4. When the marinade is ready, cover the container, let stand for a while at room temperature, and then hide in the refrigerator overnight.
5. Grill over smoldering coals using skewers until tender.

The secrets of cooking barbecue

The subtleties of cooking shish kebab will help to make the dish really tasty and please your friends and relatives. If you know the simple secrets of creating this dish, the risk of getting a hard, overdried kebab disappears. The subtleties of cooking delicious meat:

1. The distance from the barbecue to the coals should be no less than 15 centimeters.
2. The marinade, together with the pork neck, should be kept in glassware, clay, enamel. This prevents the metal from reacting with food, as is the case with aluminum bowls.
3. Pour the meat pieces during cooking - with oil, beer, wine, or the marinade in which it was cooked.
4. Place fatty pieces in the middle of the skewer, small and lean ones at the edges. To make them bake well, alternate with onion rings or other vegetables.
5. Stack the skewers tightly next to each other.
6. The wrong wood can spoil all efforts to find the perfect meat product and marinade. Use branches of fruit trees as firewood, such as apricot, apple, plum.
7. Don't forget the sauces. Satsebeli, mustard, ketchup perfectly complement the food.
8. Watch videos of experienced chefs who will share their secrets of cooking meat.

Calorie content of the dish per 100 grams

How many calories are in pork skewers? Calorie content per 100 grams depends on which part of the pig is chosen for cooking - neck, ribs, back. Fat-free tenderloin contains fewer calories than fatty, sinewy cuts. The type of marinade also affects the calorie content. For 100 grams in the classic version of the dish with vinegar, there are 220 kcal.

In the season of picnics and barbecues, pork neck shish kebab has always been especially popular. It is juicy, fragrant, it is enough just to pickle it, and it is also difficult to spoil it. After reading our article, you will find out some really good marinades for every taste. Choose for yourself the one that you like. Delight yourself and your guests with delicious meat.

How to cook a classic pork neck skewers

Spring brings us not only warm sunny days, but also delicious juicy kebabs. Each of us, in anticipation of going out into nature, tries to marinate meat as best as possible in order to amaze all his friends and relatives.

That is why today we will tell you how to cook the most delicious, almost classic barbecue. We will advise you on how to choose the right pork neck, tell you how to prepare the easiest barbecue marinade, and share many other secrets with you.

How to choose the right meat?

Each barbecue, of course, begins with a trip to the market or to the meat store. But many, even experienced " barbecue ", do not know how to choose the right fresh meat, what to look for when buying. And some don't even know which cut of pork is best. But today we will try to answer all these questions.

In order to cook a barbecue, pork neck or loin is best suited. Loin - a little more expensive in price, but in no way inferior to taste. Only from these parts you get a really soft, juicy, low-fat kebab.

What should be said about fat? It should be a little, but it should be. You should not cut off every millimeter, otherwise you risk overdrying the meat.

Of course, it is better to give your preference to chilled rather than frozen meat. If you already have frozen meat prepared for your barbecue, then pay special attention to defrosting it. It is worth defrosting only at a temperature of about +5, in the refrigerator. Only in this way does the meat have at least some opportunity to preserve its structure, nutritional properties, taste.

If you buy chilled meat, make sure it is fresh. And this means that it should be of a uniform color, have a pleasant meaty smell, there should not be any mucus or something else on it.

Barbecue Ingredients

Now that the meat has been selected, it remains to decide on the marinade and the necessary ingredients. As we wrote earlier, the article will focus on the classic marinade, which contains the minimum amount of ingredients, which means that you can enjoy the meat taste to the maximum. So, to cook pork neck skewers, the recipe of which you can find below, you will need the following products:

• pork neck - 2 kg;
• onions - 6-7 large heads;
• spices "For meat", "For barbecue" - 1.5 packs;
• salt, pepper - to taste.

We took store-bought spice mixes, but you can easily replace them with cilantro, marjoram, basil, sage, paprika, ground coriander, nutmeg, etc. In a word, experiment! As spices, choose exactly those that you like.

Cooking method

At the last, but most important, stage of the article, you only have to learn how to marinate pork neck kebab and how to fry it properly. So, let's move on to the cooking method:

• A piece of meat should be washed well, cleaned of excess pieces of fat, veins, films. After that, rinse and dry again.
• Cut the future kebab into approximately the same pieces.
• Onions, of course, also need to be peeled. Cut it either into thin rings (if you want to string it on a skewer later), or just into small cubes. The second option, by the way, is better. After all, this way the onion will release more juice, which means that the meat under its influence will become softer.
• Place pork, onion and spices of your choice in one bowl, mix well. Cover and leave to stand for about 5 hours in a cool place.
• Peel the pickled kebab with your hands from excess onion (it will burn when frying), string it on skewers.
• Send the skewers to the fire. Fry at medium heat for about 20-30 minutes until cooked through, constantly turning over.
• All is ready! Serve the meat with fresh vegetables, pita bread and pickled onions.

As you can see, the recipe is very simple. But what delicious meat! Only with this marinade will you be able to taste the real taste of pork, and not additional ingredients. Enjoy delicious barbecue and have a good rest.

Eh, barbecue, it always starts with "correct-wrong marinade, marinate in wine, vinegar, kefir, mayonnaise, etc." In general, tediousness sounds rare. For me, shish kebab is meat fried on coals. A marinade is something that can add a certain flavor to the meat. I don't believe in the "pickle to make the meat better" or "pickle to make the meat tender" theories. You need to buy meat that is normal and soft, and for this I have friends and trusted butchers who understand meat better than me. I respect my butchers, I always listen to their advice, if they say “you can’t cook barbecue out of this”, then it’s true and no marinades will refute these words. But if the butcher gave meat for barbecue, then you can fry it without pickling, or marinate ... for taste, to add shades that I like better. This is the theory I come from...

I have several butchers, there is a lamb butcher, there is a beef specialist, and since I am describing pork kebab, today my butcher is also a pork specialist. The farmer, he grows, slaughters and sells, knows everything about pork, a professional in his field, a fisherman and a hunter. I represent: Kel Petr Karlovich.

And so it means that Pyotr Karlovich sold me a neck for "barbecue". How much? I don’t discuss such issues with him, this is my butcher, we have known each other for many years, I know what and how much it costs on the market, but I don’t know how much my butcher’s meat costs, it costs as much as he said , there is trust for many years ...

First, cut off the softest and most delicious part from the neck.

Here she is

Here's what happened in the end

We cut

Cut the rest too. Cutting correctly is very important. Here you can either spoil the meat or not spoil it, you can make it out of soft and tender meat in such a way that we get a footcloth .... We cut slowly, first figuring out where to cut, how to cut ...

From the neck left excess fat and bones for soup

Put the chopped meat in a wide pan.

In this case, pickling, which is pleasant for my taste, I produce with these products:

I cut onions... you can use rings, and then try to pervert and string meat-onion-meat-onion.... yeah... you can.... I don't do that. Firstly, with good mixing, the rings will bend and tear, and secondly, the time for frying onions and frying meat usually differs and you get either overcooked onions or undercooked meat .... In this case, I add onions for pickling, and I fry it separately I can if necessary, but if I need pickled onions, then I will marinate them separately. Here we pickle meat, onion is one of the tools.

I cut in half rings

Tomatoes... It is very important that the tomato is soft, juicy and tasty.

Parsley

Top with salt and pepper. If you want vinegar - add vinegar, if you want lemon - add lemon, in principle, you can not add anything else, tomato and onion is already good enough, I add a little vinegar, but a little, I like its smell and taste. It’s better not to overdo it here, if someone likes more vinegar, then it’s easier to separately serve vinegar to the finished kebab to sprinkle the meat after frying.

Mix everything thoroughly and leave for 3 hours in a cool place.

String on skewers and set to fry

Don't forget to flip and watch the fire

The most popular and widespread dish is pork neck skewers. Pork is a classic of the culinary kebab genre. Statistics say that eight out of ten people (if their religion does not forbid them) will choose pork for cooking on coals.

What to cook with pork neck?

This type of meat is combined with many products. For pickling, you can use completely different spices, vegetables and drinks. Pork goes well with herbs, loves a large amount of onions, will be juicy and tender thanks to the addition of kefir or wine. Moreover, it is important to remember that if you have chosen a pork neck barbecue recipe, then it is better to give preference to dry white wine from aromatic grape varieties.

Pork neck is the perfect choice for barbecue. This part contains not only tender and juicy meat, but also a small amount of fat, which is simply necessary in a barbecue. If you take just pieces of meat for pickling, then they can turn out to be dryish. And a small greasy layer will give a sufficient amount of fat, and the pork neck skewers will turn out to be amazingly tender, juicy and soft.

Classic recipe with onions

• Two kilos of meat.
• Four large heads of onions.
• Coarse salt.
• Mineral water - 1.5 liters.
• Coriander.
• Greens - cilantro or parsley.
• Peppercorns.
• Regular ground pepper.

How to cook

Serious and long pickling, as well as the use of vinegar, does not require pork neck barbecue. This type of meat is able to absorb the aromas of spices and herbs very quickly. Professional chefs say that ordinary onions are the best suited for cooking pork dishes. It can be taken in any quantity, such a product will never spoil a meat dish.

So, we cut the pork into portioned pieces, which will be convenient to string on a skewer and convenient to eat. Peel and chop the onion. If you plan to add onion to the skewer, then cut it into large rings. If he simply takes part in pickling meat, then ordinary half rings or chopped large pieces will do. In some cases, onion pulp is even used, but we will talk about this in the next recipe.

Add all of the above spices and finely chopped herbs. It remains to pour the meat with mineral water and leave it to soak for two to three hours. It is better if the dishes with pork neck skewers are in a cold place.

Kefir marinade

As we have already noted, not a single experienced culinary specialist will recommend using vinegar for marinating meat. It can always be replaced with more gentle types of marinade. The second most popular, after mineral water and onions, is a marinade recipe for pork neck barbecue using kefir. The meat in this case is surprisingly tender and juicy. And no unpleasant and sharp vinegar smell.

Required:

• For 1 kg of pork neck - 0.5 liters of kefir.
• Three large bulbs.
• Salt and pepper.
• A little fragrant greens, for example, cilantro or basil.
• A teaspoon of granulated sugar.
• If desired - hot sauce or a couple of pieces of chili pepper (for lovers of spicy).

Cooking

Meat, as usual, we will cut into medium pieces that can marinate quickly, and then also quickly roast on coals. The onion in this recipe is recommended not to be cut into pieces, but to be grated. We add it to the meat. Next “comes” finely chopped cilantro or basil, ground pepper and, of course, salt. Fill with kefir.

If you want to make the marinade spicier, you can add a few small pieces of hot red chili peppers or mix kefir with spicy tomato sauce. Thoroughly mix the meat with the rest of the ingredients and cover the container with a plate on which we put the load. Then we put the structure in the refrigerator for several hours.

What else can you marinate pork neck skewers in?

• Soy sauce.
• Beer.
• Red wine.
• Pomegranate juice.
• Kiwi pulp.
• Tomato juice.
• Honey with mustard.

What to cook from pork neck besides barbecue?

This type of meat is not only perfect for cooking fragrant delicious barbecue on charcoal, but also for creating other culinary masterpieces. The easiest option is a whole baked pork neck in the oven. In this case, the meat is flavored with spices, salted and sent to the oven for an hour and a half at a temperature of 200 degrees. If you want the pork to cook faster, just use the roasting sleeve. Then the cooking time will be forty minutes.

For those who count calories, but cannot deny themselves the pleasure of eating pork, we offer a steamed pork neck recipe in foil. The meat can be cut into pieces or cooked whole. It is not necessary to marinate such meat in advance. Depending on the size of the steamed pork neck, it will cook in thirty to fifty minutes. Do not forget to add fragrant spices and various herbs to the pork. A spoonful of sweet mustard will not hurt, as well as mushrooms or a couple of juicy tomatoes. And remember that the more onions in a meat dish, the tastier it will be.