Juicy pork neck kebab and the best marinade! Recipe for juicy pork neck kebab Old pork neck how to cook soft kebab.

There are simply a huge number of options for preparing marinade for pork shish kebab. And each has its own disadvantages and advantages. For example, pork kebab cooked in a vinegar marinade is a simple and well-known method. However, it is considered a relic of the Soviet era, when budget options were used to prepare delicious food.
Today there is a wide variety of marinades, and it is impossible to stop at 2-3 recipes. Therefore, we suggest you study the most interesting recipes, from simple and familiar to rare, spicy versions of pork marinade and choose the most suitable method for yourself.

For 5 kg of pork neck tenderloin you will need the following amount of ingredients to prepare the marinade:

• 100 ml vinegar 9%;
• 200 ml distilled water;
• black peppercorns;
• laurel;
• 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, place in a large container for marinating, sprinkling with peas between layers and placing one bay leaf at a time, laying out the onion rings. Pour diluted vinegar over the top. Leave to marinate for half an hour.

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

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

How to deliciously marinate with onions?

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

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

We cut one onion into large rings, which are convenient to put on skewers. Separate the rings and set them aside for a while. Finely chop the second onion, for example, in a blender and add 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 throughout all the pieces. Afterwards, place all the onion rings with the meat, and carefully mix so that the rings do not break. It is worth marinating for at least 4 hours, but it is better to leave it in the refrigerator overnight.

Tomato marinade for pork

• tomato juice - 1 l;
• pork - 1 kg;
• salt - 0.5 table. l.;
• spice mixture “For barbecue” or “For pork” - 1-1.5 tsp.

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

The kebab turns out very tender and juicy, soaked in juice.

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

With mayonnaise

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

Cut the meat into small pieces and place in a container for marinating. Half of the onion is used only for pickling; we cut it into small half rings. Combine with meat, salt and pepper. Mix.

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

On a note. When preparing shish kebab, it is important to turn the skewers frequently - this will ensure that the meat is evenly fried and acquires a uniform, appetizing shade, without scorching.

Orange-lemon

An original marinade that will add an interesting flavor to the kebab - 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 tbsp. l. honey;
• thyme;
• fast. oil;
• salt;
• pepper mol.

Squeeze the juice from the citrus fruits and finely chop the garlic. Mix all ingredients thoroughly. It is recommended to use liquid honey. If not, melt in a water bath.

The meat is marinated for about six hours.

Original marinade with kiwi

• pork tenderloin - 1.5 kg;
• large kiwi - 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 ingredients and leave to marinate for a couple of hours.

On a note. Meat becomes soft precisely thanks to the acids that are used to corrode the structure. To do this, recipes use vinegar, fruits and other ingredients that have a certain amount of acid. Along the way, each component adds different flavor notes to the finished dish.

Recipe with soy sauce

The recipe for shish kebab 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;
• pepper mixture;
• laurel;
• soy sauce - 500 ml.

Cut the meat into pieces and place in layers in a bowl. Between the layers, sprinkle spices, salt, a few bay leaves, and chopped onion rings. Pour in the sauce and press well with your hands. It is recommended to marinate for at least 6, and preferably 12 hours. Once an hour you need to carefully stir by hand without breaking the onion rings.

How to marinate pork in kefir?

The recipe for pork kebab 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 into pieces. Everything is mixed by hand and poured with kefir at the end.

Marinate for at least 4 hours, stirring occasionally.

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

With white wine

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

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

During the marinade, pour the remaining marinade over the kebab - this will give the meat incredible juiciness, tenderness and richness of flavor.

On mineral water

Marinade for pork barbecue, prepared on the basis of carbonated mineral water, softens the fibers very quickly and well. Thanks to this, the marinating time can be reduced to 2 hours.

• sparkling mineral water - 1 l.;
• a pair of onions;
• set of spices “For barbecue”;
• dried garlic;
• meat tenderloin;
• salt.

According to the principle of preparing shish kebab, this recipe is no different from the previous ones - pieces of meat are mixed with all the ingredients and marinated for several hours.

Quick marinade for pork kebab

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

Cut the meat into pieces, mix for a few minutes with salt and pepper, freshly squeezed lemon juice, so that the spice, juice and salt are thoroughly rubbed into each slice.

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

You need to marinate for at least half an hour. We suggest frying the shish kebab on a grill, pouring beer, wine or sparkling water over it from time to time.

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

From pomegranate juice

An unusual way to cook shish kebab is in a marinade based on pomegranate juice. Relatives and friends will be pleasantly surprised by this dish:

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

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

Rinse the greens, chop and add to the meat.

Peel and cut the onion into half rings, add juice and stir one last time. Let marinate in a cool place for several hours. We fry on coals.

The finished meat turns out white, and when pressed, pomegranate juice is released.

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

With champagne

An unusual and very tasty kebab can be prepared in a champagne-based marinade.

• pork pulp - 1.7 kg;
• onion - 4 medium;
• salt;
• dry champagne - bottle;
• spice mixture “For barbecue” - 2 tbsp. l.

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

When choosing kebab and pork, the marinade is the most delicious, so that the meat is soft, you must first choose the right pork itself. The carcass has many parts and it seems that any one will do: back or thigh. Others look more at the cost, which is cheaper, because a kebab will require a lot of meat. But why pork, since there is also beef and lamb?

It is easier to marinate pork for barbecue; it is leaner than lamb, softer than beef and takes the marinade well, frying faster. Gives more juice and makes it easier to choose good pork. Gourmets recommend taking the neck. Now the main thing is to marinate it deliciously. Here, not only recipes play a big role, but also the preferences of the owners.

Some people prefer vinegar, others don't want to use it at all. Still others prefer a wide variety of seasonings. Fortunately, pork neck kebab is not difficult to make, especially if you pay enough attention to marinating. After all, well-prepared meat is already 80% of the guarantee that you will get the most delicious kebab from pork. Sometimes the flavors of the marinade are such that you want to eat the meat still raw.

Is it difficult to marinate?

No, most recipes will surprise you with their simplicity and availability of ingredients, small quantities. There are no long lists with dozens of items and rare products. The most expensive thing in barbecue is, of course, the meat itself, and to get a delicious pork barbecue, buy meat for it only in trusted places, you shouldn’t skimp.

Important: Any meat must have its own documents and be checked by a sanitary and epidemiological station. Such guarantees give consumers that the product is fresh, pure, and obtained from an official source.

Meat is expensive, people pay not only for delivery, but also for inspections and certificates. Therefore, it is more expensive in specialized places - large supermarkets, where there is a separate meat department, markets. Buy meat from places where you can trust the sellers.

Vinegar marinade

A simple recipe for making pork kebab by adding vinegar.

What you will need:

Pork cooked for barbecue;
Spices;
Vinegar;
3 medium onions.

Procedure:

First prepare the meat by washing it and cutting it into equal pieces. You shouldn’t remove the bones, it’s better to chop them together with the meat, then gnaw them tastier.

Peel 3 identical medium-sized onions and chop into thin rings. It is more convenient to marinate meat in a deep, large container. Place the meat there first, then the onions, then add the spices.

Separately, dilute vinegar with plain water in a jar, taking the ratio per 100 g of vinegar to 150 g of liquid (if vinegar is 9%). Fill a bowl with water and mix until the meat is completely submerged in the marinade mixture. You can press it down on top with pressure so as not to dilute the marinade too much. Marinate the shish kebab and pork for about 3-4 hours. For example, do it in the morning and let it sit until the evening. Well-marinated meat will be nourished, become softer, and cook faster.

Marinade with kefir

Usually the spices for pork kebabs are quite standard - salt and pepper, rarely anything else. Most gourmets do not advise overdoing it, otherwise the spices will overwhelm the natural meat taste. After all, pork kebab is, first of all, meat. But it is a mistake to believe that a good marinade requires the addition of vinegar. Here, for example, is an option with kefir.

What you will need:

Pork meat;
Fresh cilantro;
Several bulbs;
Kefir (regular, without additives).

Procedure:

Cooking pork kebab will require care and time. It’s better when the meat is quietly marinated for hours, acquiring new flavors and softness. Many leave it until the morning.

First, prepare the listed ingredients: peel the onion, rinse the meat, chop. You need the onion in rings, the meat as you want, but it’s better to keep the size of the pieces medium. Large ones take longer to fry, but small ones burn faster. Wash the cilantro and chop it too.

For marinating, take a bowl or deep pan. Layer the meat first, then the onion layer, then the cilantro. Salt everything, add pepper. Pour in the kefir last.

You can make several layers, as for a salad, pouring each with a small amount of kefir so that the pieces are filled to the top. Then place in a dark, cool place; this recipe for marinating shish kebab and pork requires daily or overnight infusion.

Marinade with mayonnaise

Everyone chooses their own recipe for making pork shish kebab. Some people like vinegar, even water the finished pieces before eating, others want a minimum of spices in order to feel only fried meat, others like tomatoes and other vegetables, adding them not only by putting them on skewers with meat, but also in the marinade. Here is the classic recipe, only with mayonnaise.

What you will need:

Pork meat;
Several onions (expect that some go first for the marinade, the other for an appetizer for the finished kebab);
Mayonnaise (if there is 2 kg of meat, then you will need 500 g);
Spices.

Yes, it’s difficult to call such a recipe dietary, but a juicy pork kebab is guaranteed.

Procedure:

First, cut the meat, peel the onions and chop them too. Place everything in the pan prepared for the marinade (a bowl will do). Mix thoroughly. Pour in mayonnaise, adding spices. Soaking lasts about a day.

Some tips

How to soak pork kebab, taking into account all the nuances? After all, the recipe seems simple only at first. There are some simple tips. For example, take enamel or clay dishes; aluminum is not very suitable for storing and marinating meat.

It is important to marinate the meat well for pork skewers. Make sure that all the pieces are immersed in the marinade mixture, stir the contents of the pan, check from time to time.

An interesting technique is to place already marinated pieces on skewers. For example, pork for barbecue is usually placed on special metal skewers. In Asia, some people use wooden ones, while the Japanese use bamboo ones. Of course, the glide will not be very good, but before inserting the skewer, you can treat it with a piece of lard or lubricate it with regular oil.

Pork kebab will turn out juicy if you place the pieces tightly, without gaps, it is better to make the pieces identical if possible, without removing the bones. Too large ones take longer to fry, and small ones burn easily.

Do you like roasted vegetables? You should not alternate them with pieces of meat, because the frying time for vegetables is much shorter and while the meat is ready, the vegetables will have time to burn. Therefore, either make separate vegetable skewers, or eat vegetables as a bite.

Pork neck kebab is especially good when the meat is not too burnt. To prevent charring of the pieces, sprinkle them with the remaining marinade as the fat droplets fall onto the fire.

You can only grill shish kebab on hot coals when there is no fire at all! If a light appears, extinguish it immediately. On the grill, place the skewers higher, then the meat will burn less, and turn slowly, otherwise the kebab will be dry.

It’s easy to check the readiness of your kebab: use the tip of a knife to easily cut the pieces and when the juice is clear, it means the meat is ready to eat. If the juice turns pink, it’s too early to remove.

This is how we properly prepare shish kebab from pork. However, these tips will be useful for any barbecue. After all, there is also lamb, of course chicken and even fish.

Wine marinade

You can follow the well-known example of Western chefs who actively add wine and this is a classic recipe for them, because there are special table wines. Here you don’t have to look for a canteen; take it according to your taste. And don’t worry about the alcohol; it will disappear over the fire, leaving only the taste of wine.

What you will need:

Pork meat;
100 ml wine (white, dry is used here);
Coriander – 1 small spoon;
Spices.

Procedure:

First cut the meat, then place it in the container chosen for marinating. Add spices there, mix everything, then pour in wine. In order for the meat to “take” the marinade well, you will need a press. There is no need to dilute the wine.

Caucasian marinade

Some fans believe that this is the best pork kebab recipe, especially when the trip is coming soon and there is simply no time for long marinating. Yes, venerable chefs have different opinions about the time, that kebab turns out tasty only with long-term, preferably even daily, marinating. Some chefs are in favor, they say, meat is a complex product that requires care, sequence of actions, and haste only spoils the taste.

If you need to go urgently, you can marinate the meat and take it with you, let it arrive on the road, then fry the kebab not immediately. Other chefs know how to marinate pork deliciously just for a quick barbecue. And the following recipe for such cases.

What you will need:

The pork itself;
Mineral water (carbonated, any, just without salt);
Spices.

Procedure:

Here the marinade for pork kebab can be infused for only 3 hours. First cut the meat, then fill it with mineral water. All. Now you need to wait 2-3 hours, just the time of the trip, arrangement in the chosen place. Then, just before cooking, add spices and mix.

Marinade and kiwi

Yes, sometimes the ingredients in a marinade can surprise you. They will give the meat a special taste, because the main thing is that the meat is soft and retains its own taste, and of course, juicy. This marinade also does not require a long time and is suitable for any kebab.

What you will need:

Meat;
Kiwi - one is enough;
The bulb is also one;
Red pepper - no more than a teaspoon;
Cilantro (dried only);
Dill (fresh, but dried can also be used);
Coriander (use ground);
Sparkling water (mineral water).

Procedure:

First, cut the onion into medium rings and peel the kiwi into small cubes. Cut the meat, place it in the container chosen for marinating, add all the spices, then the onion and kiwi. Spices as much as you want and fill everything with water. 2-3 hours is enough for a delicious barbecue.

Mustard marinade

Mustard lovers will love it, because it’s so delicious to eat with meat! Moreover, when studying kebab and pork neck recipe for original cuts or cooking secrets, be sure to look at the mustard marinade.

What you will need:

Meat;
Mustard - a tablespoon;
Mayonnaise - two large spoons;
5 medium onions;
Black pepper;
One lemon;
Bay leaf;
Salt.

Procedure:

First, cut the meat and remove the excess. Then, having chosen a container for marinating, place it there and add spices. Then comes mustard and mayonnaise. Add onion rings and drizzle with lemon.

There is little marinade, there is no need to dilute it, it is better to mix thoroughly and leave to finish with a press. Let it sit either in the room (but keep an eye on it) or already in the refrigerator, but here the marinating time is about 7 hours.

Spicy marinade

Suitable for spice lovers. Sometimes it seems that pork meat is too lean, it needs to be diluted either with fat or with various spices and vegetables. While watching kebab and pork videos, people watch the chef’s manipulations and record his advice. After all, many recipes are really simple, but if you don’t know a couple of secrets, the kebab will still come out either dry or tough and the abundance of spices will not help the matter. Of course, a tasty marinade is important, but frying technique will play a decisive role. However, some recipes will show how to properly marinate a kebab for a spice lover.

What you will need:

Pork meat;
Olive oil – about 2 tablespoons (large);
Seasonings: paprika, then coriander seeds, maybe chopped ginger, also ground cinnamon, chopped basil, then bay leaf, red and black peppers, even nutmeg (they harmonize well together);
Salt.

Procedure:

You can choose the spices for the set yourself, but make sure that they combine well and suit the meat, otherwise the kebab you make later will not live up to your expectations. To begin, mix all the selected seasonings thoroughly in a bowl, pouring olive oil into it.

Cut the pork and place it in a special pan for marinating. Add the resulting seasoning mixture there and mix.

Everything is marinated for about 12 hours, watch periodically, stir, so the meat will better “take” the spices. This recipe is better suited for frying on skewers than on a barbecue.

Onion marinade

Yes, it’s hard to imagine a barbecue dinner without onions, especially the marinade. But there is a special recipe dedicated to it, when the onion is not an assistant, but a key ingredient, not counting meat, of course.

What you will need:

Pork (usually 1-1.5 kg);
Onion – kilogram;
Mayonnaise – 0.5 kg;
Spices.

Procedure:

First, cut the meat, then the onion into regular rings, then mix in a special convenient pan, adding spices and mayonnaise alternately. Marinating time is approximately an hour. Yes, this is an option for a quick marinade. The seasoning manages to “take” the meat, just make sure that all the pieces remain immersed in the marinade mixture.

By studying many recipes and trying the ones you like, you can learn how to make barbecue well, gradually developing your own version of cooking.

Say thanks for the article 6

Good day, my valiant chefs! Agree that cooking delicious shish kebab is a real art. There are many recipes, but not all of them give equally good results. One of the main secrets of this dish is what kind of meat is used. No less important is what it is marinated in. And today I will tell you how to make a marinade for soft pork kebab.

I would like to note that kebab turns out very tasty also from beef, veal and lamb. Only it has its own cooking peculiarities. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

First of all, you need to cut the meat into pieces. I’ve already said how to do this, a little higher, so I won’t repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many options for flavorful mixtures. I described the recipes below. But how long to marinate pork largely depends on the composition of the seasonings. In the presence of “aggressive” components (wine, lemon juice), the time is reduced.

The minimum residence time for pork in the aromatic mixture is 4 hours. But it is better to marinate the meat for 8-12 hours

The pieces should be placed on skewers along the grain. Place larger pieces closer to the center. Well, then string the small ones along the edges. This way the pork will cook better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. If you want to check the readiness of the kebab, do not pierce the pieces with a knife. Otherwise, all the juice will leak out and the kebab will be a little dry.

Recipes for marinades for juicy pork

And here are the promised options for aromatic mixtures for meat. Here's a quick and easy marinade. Or choose an exotic option, for example, lingonberry or pomegranate. Have fun cooking, and don’t forget to post what you did better afterwards.

Cooking with kefir and lemon

For the neck (3 kg) take:

• 500 ml low-fat kefir;
• 1 lemon fruit;
• 700 g onions;
• 1 tbsp. salt;
• pepper + other spices.

Peel the citrus fruit and remove the seeds. Then cut the fruit into slices and grind in a meat grinder. Cut a couple of peeled onions into neat rings 4 mm thick. They will need to be threaded with marinated pork onto skewers. And grind the rest of the onion in a meat grinder.

In a lemon mixture, mix onion pulp, kefir, pepper and other spices. Add a little salt to the mixture. The kefir marinade is ready. Place meat and onion rings in layers in a glass container. And pour it all over evenly with the aromatic mixture.

Here is another version of a simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

• black and red pepper (to taste);
• 1 PC. onions;
• 1-2 bay leaves;
• 100 ml soy sauce.

Pour the sauce over the chopped pork. Chop the onion into thin rings and place in a bowl with meat. Next, add spices and mix everything thoroughly. Well, then we leave the pork to marinate. On the grill, the meat turns out incomparable.

Kiwi flavored blend

For a kilo of meat you will need:

• 1 PC. lemon;
• 1 PC. ripe kiwi;
• pepper;
• thyme (a couple of sprigs);
• salt.

Grind the peeled kiwi in a blender into a paste. Pepper the pork pieces and add some salt. Cut the citrus fruit in half and squeeze out the juice from ¼ of the lemon. And cut the rest of the lemon into slices and send to the meat. Next, we enrich the composition with kiwi pulp and thyme. Marinate for a minimum of 4 hours. Do not hold it longer, because the neck will turn into “porridge”.

How to make beer marinade correctly

For a kilo of pork, take half a liter of beer, pepper and salt. Use high-quality beer - take a “live” drink. It wonderfully softens and gives the kebab an original bready flavor. Fill the pieces with beer, salt and pepper them. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

• 2 pcs. onions;
• black pepper;
• 3 pcs. bay leaf;
• salt;
• 200 g mayonnaise;
• dried dill

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send there bay leaf, mayonnaise and dill. Mix everything thoroughly and leave the meat to absorb the flavor.

Cooking pork in mineral water

This is a fairly easy recipe to make. For 3 kg of neck take:

• 1 liter of mineral water;
• a kilo of onions;
• 2-3 tbsp. vegetable oil;
• salt;
• pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, season and crush with spices. Add onion, oil and fill everything with mineral water. And then we put it in the refrigerator. In 12 hours the meat will become very tender and soft.

Check out the option of marinating with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

• 100 g honey;
• a pinch of paprika;
• 500 g onions;
• pepper mixture;
• 50 ml olive oil;
• thyme;
• 4 tbsp. French mustard;
• 1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. Mix it all with mustard. Add pieces of pork to the aromatic mixture. Salt, pepper and sprinkle with thyme and paprika on top. Cut the onion (peel in advance) into rings and add to the meat. Mix everything well and put it in the refrigerator.

Tomato marinade for barbecue

For 1.5 kilos of tenderloin take:

• 2 tsp adjika;
• 2 large cloves of garlic;
• large lemon;
• 150 g tomato sauce;
• 2 tbsp. mayonnaise;
• 1.5 tsp. salt.

Squeeze the juice from a citrus fruit. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with vinegar and onions

In fact, this is a classic version of a carbonate marinade. You can also marinate frozen meat in vinegar. The recipe is:

• 3 kg pork neck;
• 2 tbsp. 9% vinegar;
• 3 pcs. onion heads;
• 0.5 liters of mineral water;
• salt;
• pepper;
• basil;
• turmeric.

Pour the mineral water into a deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip pieces of pork into this mixture.

Option with balsamic vinegar

For 1.5 kilos of meat take:

• 60 ml balsamic vinegar;
• 2 garlic cloves;
• 1 tbsp. mustard;
• 4 tbsp. vegetable oil;
• 1 tsp each rosemary and oregano (take dried herbs);
• 1 tbsp. honey

Pass the peeled garlic through a garlic press. Then we mix this slurry with the rest of the mixture components. Dip the pieces into this aromatic mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

• 250 ml wine vinegar;
• 2 pcs. apples;
• 2 pcs. onions;
• 200 ml sour cream (fat content 10%);
• 100 g prunes;
• pepper;
• salt.

Rub the pieces with pepper and place in vinegar for 3 hours. Place the dishes with pork in the refrigerator or other cool place. Peel the apples and remove seeds, and then cut them into small cubes. Pour boiling water over the prunes and chop them too. Heat the sour cream to 40 degrees, add apples and prunes. Then simmer this aromatic mixture over the fire for a couple of minutes (don’t forget to stir).

Next, remove the sour cream marinade from the stove. Place pieces of meat into a warm mass (about 30 degrees) and marinate it. It turns out that the pieces get “from the ship to the ball” - from vinegar to sour cream :) Cut the peeled onion into rings (you will need to string it with the pork onto skewers). Salt the kebab while frying it.

Pork in lingonberry marinade

For 1.5 kg of neck take:

• 160-180 g frozen or fresh lingonberries;
• 2 tbsp. brown sugar;
• 3 tbsp. wine vinegar;
• 1 tbsp. orange zest;
• 120 ml water;
• pepper;
• 1 PC. onions;
• salt;
• 4 tbsp. vegetable oil.

If the berries are frozen, defrost them. Sort fresh ones and rinse thoroughly. Add the zest to the lingonberries and fill it all with water. Bring the mixture to a boil, then reduce the heat to low. Cook, stirring, until the berries are burst. Cover the pan with a lid while you cook the berries.

Then cool the compote to room temperature and mix it using a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. Mix everything thoroughly. Next, gradually add oil to the marinade and mix everything again. And then we immerse the pieces of pork in it.

Shish kebab in red wine

This aromatic mixture can be made with white wine. It all depends on your desire. The marinade recipe is as follows (for 2 kg of meat):

• 200 ml dry wine;
• 700 g onions;
• salt;
• Caucasian spices.

Pour wine into chopped onion rings. Add spices there and salt the mixture. And then we immerse the chopped pork into pieces into this aromatic mass.

Sweet and sour marinade

For 2 kg of tenderloin you need the following set of products:

• 4 tbsp. honey;
• 500 g sour juicy apples;
• 1 PC. onion;
• 300 ml dry white wine;
• 3 tbsp. vegetable oil;
• salt;
• pepper.

Grate the peeled and seeded apples on a coarse grater. Grind the onion into a paste. Mix salt + onion mass + pepper and rub the meat mixture with this mixture. Place the meat and apple mixture in layers in the container where you will marinate the shish kebab. Mix the wine with butter and honey, and pour this marinade over the pork. Next, we put everything in the refrigerator so that the kebab marinates there.

Marinate the neck in pomegranate juice

You will need:

• 2 kilos of pork;
• 700 ml pomegranate juice;
• 4 things. Luke;
• 30 g rosemary;
• salt;
• pepper + spices (your choice).

Chop the onion into large half rings and add it to the pieces of pork. Salt, pepper, add rosemary and spices. Afterwards, mix everything and pour pomegranate juice on top. Then we put it in the refrigerator to marinate.

Additional Tricks

It's no secret that the most flavorful black pepper is the one that is taken as peas and crushed before use. Just don’t rush to put it in the mortar. First fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more flavorful, but also easier to crush.

Marinate the meat in a special container: made of glass or clay, or in an enamel container. Never use aluminum. It may interact with the components of the marinade. As a result, at best, the taste of the kebab will deteriorate, and at worst, a toxic residue will appear.

Want to enhance the flavor of your barbecue? To do this, sprinkle the coals with fine wood shavings a few minutes before the end of frying. If you like a citrus flavor, add orange zest instead of shavings to the coals.

Among so many recipes, you will certainly find the option that will allow you to cook a shish kebab masterpiece. Don't be greedy - share the link to the article with your friends. They will then treat you to kebabs prepared according to these recipes. And I wish you an unforgettable picnic holiday and say: see you again.

The “barbecue season” has begun: anticipating the pleasure of a meal in nature, we carefully marinate the meat, trying to prepare the most delicious barbecue, and thereby surprise our friends and family. How not to make a mistake and make a really delicious and appetizing pork kebab and what is the recipe for marinade for pork kebab? Read about it in our recipe.

Choosing meat for pork shish kebab

For pork shish kebab, you should buy the neck or neck - this shish kebab will be the softest and juiciest. However, loin, loin, and brisket are also great.

Do not buy shoulder meat or ham for making barbecue - the dish may turn out dry and tough.

There should be little fat in the meat, but it must be present so that the meat does not turn out too dry.

For any kebab, including pork, it is better to choose chilled rather than frozen meat, but in the case of pork, the frozen version is still allowed, only then special attention must be paid to defrosting it: defrost at a temperature no higher than +5 - in the refrigerator. The slower the meat is defrosted, the better it will retain its taste and nutritional qualities.

If you defrost pork in the microwave or at room temperature, the kebab will turn out tough, tasteless and dry.

Of course, it is also better to approach the choice of chilled meat responsibly - it should be fresh, and this means pleasantly smelling and evenly pink in color.

Quick marinade recipe for pork kebab

There is an ocean of options for marinades for pork kebab. These are simple combinations, such as lemon juice with onions and peppers, and marinades, sauces and coatings made from exotic fruits and a wide variety of spices. The easiest option is to use lemon juice, onions and your favorite spices suitable for pork. Almost everything is suitable for marinating this meat: fresh herbs, spices, adjika, fruit juices, and wines.

Options for marinades for pork shish kebab (for 2 kg of pork):

• 6 large onions, 2 tbsp. herbs (cilantro, marjoram, basil, sage, etc.), 1 tsp. coarse salt, ground red and black pepper – marinate for 6-12 hours;
• 5 large onions, 100 ml water, 3 tbsp. chopped parsley, 2 tbsp. chopped cilantro, ½ lemon (juice), 1 tsp. coarse salt, ground coriander, ground nutmeg, red and black pepper - marinate for 3 hours;
• for 1 kg of pork: 2 red onions, 1 bunch of herbs (for example, basil + sage or other options to taste), 0.5 cups of dry white wine, 2 tbsp. olive oil, 1 tsp. sugar, coarse salt, black pepper - marinate for 3-5 hours;
• for 1 kg of pork: 1 onion, 1 clove of garlic, 250 ml of natural yogurt without additives, 1 tsp. ground ginger, coriander, cumin, sugar, 1 tbsp. chopped cilantro, 1 pinch of cardamom, red pepper, salt - marinate for 3 hours.

Cooking pork shish kebab - steps

So, you have chosen good meat and decided on the marinade. The next thing to do after defrosting the meat is to cut it. As a rule, for barbecue, pork is cut into cubes of about 3-5 cm, then put in the marinade and kept for the required time.

The younger the pork, the less it will need to be kept in the marinade.

You can also marinate pork, in addition to the options listed, in beer, fresh fruit and vegetable juices, kvass, kefir, mayonnaise, vinegar (this meat turns out less juicy).

Many cooks do not add salt to the marinade, believing that it makes the meat tough. Often shish kebab is salted when served ready-made.

As for the firewood for the coals over which the barbecue will be cooked, it can be anything - aspen, birch, apple, cherry, rowan, linden, etc. You can buy ready-made coals.

When frying, the kebab should be turned regularly and evenly, and periodic sprinkling with marinade or a mixture of water and wine will give it special juiciness.

We have collected for you the most delicious and at the same time simple options for preparing pork kebab.

Pork shashlik recipe in tomato

You will need: 2 kg of pork pulp, 2 onions, 1 bunch of fresh herbs, 2 tbsp. tomato paste, 1 tbsp. ground paprika, red hot pepper to taste, ground coriander, black pepper.

How to cook pork shish kebab in tomato. Finely chop the greens, cut the onion into half rings. Cut the meat into 2 cm pieces, place in a deep bowl, add herbs, onions, tomatoes, spices, pour in 1 glass or as much as needed to cover all the meat with the marinade of chilled boiled water, mix, do not add salt, leave in the marinade overnight. 2 hours before cooking the kebab, you can add salt to the marinade. Thread the pork onto skewers tightly and fry over the coals.

You can determine the readiness of the kebab by cutting the largest piece of meat with a knife - clear juice should stand out.

Quick pork kebab recipe

You will need: 2 kg of pork neck, 1 kg of onions, 5 bay leaves, 1 tsp. ground black pepper, 1 pinch of saffron, salt.

How to cook a quick pork kebab. Cut the meat into portions, place in a vat for marinating, grind the onion in a meat grinder and add the porridge to the meat, pepper, add saffron, bay leaf, salt, mix everything properly, let marinate for 10-15 minutes, thread on skewers and fry the kebab as usual way.

Pork shashlik recipe in champagne

You will need: 2.5 kg of pork neck, 1 bottle of dry champagne, 5 onions, spices and seasonings to taste, salt.

How to cook pork shish kebab in champagne. Cut the meat, chop the onion into rings, put them in an enamel bowl, season with spices, add salt, pour in champagne, stir, marinate for 1 hour. Cook shish kebab over coals.

Pork shish kebab in milk marinade

You will need: 1 kg of pork with lard, 5 cloves of garlic, 2 glasses of milk, 1 bell pepper, tomato, onion, carrot, 4 tbsp. sugar, black pepper.

How to make pork kebab in milk. Pour milk into a saucepan, add ground black pepper, salt, sugar, simmer for 10-15 minutes over low heat, let cool. Cut the pork into pieces, rub with salt and garlic, put in a milk marinade, and leave for 4-5 hours. Thread the meat onto skewers, alternating it with pieces of sweet pepper, onion rings, slices of tomatoes and carrots, fry the kebab, periodically pouring milk marinade over it.

Spicy pork shish kebab recipe

You will need: 1 kg of pork pulp, 2 chopped bay leaves, 4 tbsp. olive oil, 4 tsp. paprika, 3 tsp. ground cumin, 2 tsp. chopped basil and coriander seeds, ½ tsp. ground ginger, to taste - ground cinnamon, ground nutmeg, hot red pepper, freshly ground black pepper, salt.

How to cook spicy pork kebab. Rinse the meat, dry it, cut into cubes. Stir in paprika, cumin, coriander, ginger, basil, bay, cinnamon, black and red pepper, olive oil, nutmeg, and salt. Place pieces of meat into the spicy mixture and stir. Leave the meat covered in the cold for 8-12 hours, during which time stir several times. Thread the pork onto skewers, fry over coals until cooked, and when serving, sprinkle with lemon juice.

Subtleties of cooking pork shish kebab

• Do not cut the meat too finely - the kebab will turn out dry, because... the meat will lose its juices;

• Do not turn the skewers over the coals too often - the meat may dry out;
• Do not allow flames to appear;
• If, when frying over coals, juice is released from the meat and drips onto the coals, then the kebab must be periodically sprinkled with marinade, otherwise the meat may dry out.

Last summer I butchered kebabs in a pork bucket. Added spices, mayonnaise, chopped onions, garlic. First, the slices of meat lay in egg yolk and white, then they were placed in a bucket. We marinated in the cellar for three days, as it was at the beginning of the first days of June, the postman brought the pay, and I buzzed for three days, having slept through the abuse of alcohol, I remembered about the barbecue in the cellar, took it out with shaking hands, as usual after gatherings, lit the grill , sent to jail. Honestly, the softness was excellent. The aroma pervaded the entire outskirts. Here my neighbor, my drinking buddy, two houses away even showed up at me. Everything was as it should be, he brought bread with him and two half-liter shells to boot. I really didn’t expect such a combination, also nature, the weather didn’t let us down, after two more the neighbor was swept away by two, and then it was midnight. You need to add mayonnaise and garlic to the pork and marinate for 48 hours. Thank you!

A woman and a kebab are very compatible. You just need to know how and love to cook. I cook the shish kebab entirely myself. For pork you need a lot of onions cut into rings. barbecue seasonings, salt, mineral water and I also add pickled tomatoes - it turns out very tasty.

I PREPARED A SHASHLIK FROM THE NECK AND MARINATED IN LEMON AND KIWI JUICE AND SPICES—DELICIOUS!

For kebabs, I always buy only the best meat (Ramen delicacies are my favorites) and marinate it in soy sauce and lemon juice - the kebabs come out soft, tender and very tasty.

There is a marinade in milk here, tell me, is it delicious?

A woman and a kebab are quite compatible. For the first time in my life, I cooked kebab myself using the simplest recipe from this site with marinating for about 12 hours. Everything turned out very wonderful! The main thing is good meat and the right recipe!

thanks for the recipes! I'll experiment! my children love it when I cook something interesting! I’m pleased and my wife is resting!

During the picnic and barbecue season, pork neck kebab has always been especially popular. It is juicy, aromatic, easy enough to marinate, and also difficult to spoil. After reading our article, you will learn some really good marinades for every taste. Choose the one you like. Please yourself and your guests with delicious meat.

How to cook a classic pork neck kebab

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 the meat as best as possible in order to amaze all our friends and loved ones.

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

How to choose the right meat?

Every barbecue preparation, of course, begins with a trip to the market or to the store to buy meat. But many, even experienced barbecue makers, do not know how to choose fresh meat correctly, or what to look for when purchasing. 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 shish kebab, pork neck or loin are best suited. The loin is a little more expensive in price, but is in no way inferior in taste. Only from these parts will you get a truly soft, juicy, low-fat kebab.

What can be said about fat? It shouldn't be much, but it should be there. You shouldn’t cut off every millimeter, otherwise you risk drying out the meat.

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

If you buy chilled meat, make sure it is fresh. This means that it should be a uniform color, have a pleasant meaty smell, and there should be no mucus or anything else on it.

Ingredients for barbecue

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

• pork neck – 2 kg;
• onions - 6-7 large heads;
• spices “For meat”, “For shish kebab” - 1.5 packs;
• salt, pepper - to taste.

We used store-bought spice mixtures, 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 suit your taste.

Cooking method

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

• The piece of meat must be washed well, cleaned of excess pieces of fat, veins, and films. After this, rinse and dry again.
• Cut the future kebab into approximately equal 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 will become softer under its influence.
• Place the pork, onions and your chosen spices in one bowl and mix well. Cover with a lid and leave to stand for about 5 hours in a cool place.
• Clean the marinated kebab with your hands from excess onion (it will burn when frying), string it onto skewers.
• Place the skewers on the fire. Fry over medium heat for about 20-30 minutes until cooked through, turning constantly.
• 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 it turns out! Only with this marinade you will be able to taste the real taste of pork, and not additional ingredients. Enjoy the delicious barbecue and have a nice holiday.