Standard pork skewers recipe. Pork skewers - mayonnaise and mineral water marinade

Shashlik is a dish loved by many. The kebab season usually starts in May, according to statistics, every tenth Russian goes out for the May holidays to nature. And what kind of outdoor recreation without barbecue? And here the questions begin: how to marinate the meat so that the barbecue turns out soft, juicy, fragrant? In this article, you will find 5 of the best marinade recipes for pork skewers.

Which recipe to choose is a matter of taste for everyone. Controversy and discussions are unfolding about the barbecue marinade. There is no single correct recipe, because everyone has different tastes. And to decide which is better, you can only experimentally. Write in the comments how you marinate the kebab, let's see which marinade will get the most votes!

Now, let's start cooking!

Tips and secrets for barbecue

For pork skewers, it is better to take the neck. This meat is quite fatty, the barbecue will turn out very tasty. Also pay attention to the freshness of the meat, do not take frozen meat.

Cut the meat for the kebab into small pieces so that it is convenient to eat this kebab later. Too large pieces will take a long time to cook, they will burn on the outside, but remain raw on the inside. Pieces that are too small will dry out.

Many kebabs argue that meat should not be salted during marination. This is because the salt draws the juice out of the meat, making it dry and tough. They say that the meat should be salted either directly during frying or at the end of the marinating process. Others, on the contrary, argue that you can salt the meat during marinating to make it tasty. How to proceed is up to you. It all depends on personal preference here.

You need to fry the meat when it is at room temperature. Do not start frying meat that has just been taken out of the refrigerator (if marinated for a long time), let it warm up a little.

You need to fry the shish kebab on the already burned-out "gray" coals. You need to string the pieces one to one on the skewer so that there are no gaps. But do not press them too tightly. If a piece of fat hangs from a piece of meat, cut it off so that it does not burn.

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

Flip the kebab when you hear a sizzle. It is better to turn more often than to burn.

Pork kebab marinade with ayran (carbonated tan) and onion

This marinade can be called one of the most delicious. The meat according to this recipe is very tender and fragrant. Ayran is good because it is both a milk drink, and sour, and carbonated. All these properties are very good for meat. It is enough to marinate meat in ayran for 2 hours, after which it can already be fried.

For this marinade you will need:

• pork (better neck) - 2 kg
• onion - 1.5 kg
• ayran - 1.5 l
• pepper mixture - 3 pinches
• salt - to taste
• any spices - to taste (you can take a mixture for barbecue or cumin, or coriander)

How to marinate pork in ayran.

Peel the onion and cut into half rings. Salt the onion and crush it well with your hands so that the onion releases the juice. Onion juice is a very important component in the pork marinade, it gives the meat the desired flavor and tenderness. You can even pickle meat without the onion itself, but only with squeezed onion juice. In the next marinade recipe, I will write how to do this.

Cut the meat into portions and add to a well-mashed onion. Mix meat and onions well with your hands. Give the meat a massage, remember it, so it will better absorb the marinade.

Now fill the meat with onions with ayran and leave it to marinate for a couple of hours. You can leave it overnight, just put it in the refrigerator in this case. We will add pepper and other spices later, before frying, because spices without oil will still not reveal their aroma.

Remove the meat from the marinade before skewering the skewers. Remove the onion from the pieces, do not fry it, because it will burn anyway. Put the meat in a separate container, add a mixture of peppers and zira (or other spices if desired) to it. Mix and string on skewers.

Grill the skewers until done. Serve skewers with your favorite sauce. Bon appetit!

Onion marinade for pork skewers

Onion juice is an excellent marinade for pork. When marinating meat for barbecue, you can do without vinegar and other acids, and use only a lot of onions. At the same time, the meat will be tasty and aromatic. Vegetable oil is always used as a conductor for spices so that they better reveal their spicy bouquet and soak the meat well. Mustard is a natural way to further tenderize meat.

Ingredients for marinade with onions and mustard.

• pork pulp - 1500 gr.
• onion - 1 kg
• black peppercorns - 15 pcs.
• vegetable oil - 1 tbsp.
• mustard powder - 1 tbsp.
• bay leaf - 2-3 pcs.
• salt - 1.5 tsp

Cooking.

Peel and chop the onion in a way convenient for you: grate, chop in a blender or pass through a meat grinder. Now you need to squeeze the juice from this onion gruel. Use a sieve to squeeze the juice from the onion.

Cut the meat into small pieces (about 40-50 grams), put in a bowl in which you will marinate it. Pour 1 tbsp. dry mustard, mix with your hands, massaging the meat. Grind peppercorns in a mortar or mill and add to the meat. Break the bay leaf and send it there. Mix everything well with your hands. Pour 1 tbsp. vegetable oil and salt the meat, mix.

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

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

Marinade for pork skewers with kiwi

Kiwi is a very healthy fruit, which has a sufficient amount of natural acid. For pickling meat, it is better to use such an acid than artificial vinegar. But it is important to know that when marinating kebabs with kiwi marinade, you should not leave the meat overnight. Kiwi softens meat fibers very much, so 30 minutes is enough - 2 hours of pickling - and you can fry.

This marinade is quick and tasty, the kebabs are juicy. It is very well suited if your meat is not very fatty, or you doubt its quality, or you need to quickly marinate the meat.

Choose kiwi as ripe and soft as possible so that it releases juice well.

Ingredients:

• pork - 2 kg
• kiwi - 1 pc. (100 gr.)
• onion - 0.5 kg
• pepper, salt, spices - to taste

Cooking.

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

Peel the onion and chop into a pulp in a blender. Add the onion paste to the meat. The onion is finely chopped so that the meat has better contact with it and is well saturated with its juice. Optionally, you can cut the onion into half rings and mash it with salt (as in the first marinade recipe) or squeeze the juice out of the onion and use only the juice (as in the second recipe).

Use your hands to mix the meat with the onions.

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

Put the meat on the skewers and fry. Bon appetit!

Marinade for pork barbecue with kefir

Many people like marinade with kefir the most. But this is a matter of taste. Try marinating pork in this way, perhaps you will also become a fan of kefir marinade. To prepare this marinade you will need:

• pork - 2.5 kg
• onion - 1 kg
• low-fat kefir - 1-1.5 l
• ground black pepper - to taste
• ground bay leaf - to taste
• salt - to taste

Cooking.

Rinse the meat well, remove films and excess fat. Cut the meat into serving pieces. Peel the onion and cut into medium cubes. Squeeze the onion well with your hands so that it releases the juice.

At this stage, we do not salt the meat, but only put spices in it. First, put black pepper into the meat and mix well with your hands. There should be enough pepper so that pepper is visible on each piece after mixing. Also put the pepper in the onion and stir it. Bay leaf is laid next, also separately in meat, separately in onions. Also, mix well with your hands and mash.

Now combine the onion with meat in one container.

Pour the meat with kefir, mix everything well. Leave the meat to marinate at room temperature for 2-3 hours. Or refrigerate overnight.

Have you forgotten that we did not salt the meat from the very beginning? The meat will need to be salted about 40-60 minutes before frying. Salt the meat, stir and you can start to kindle a fire.

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

Marinade for pork skewers with vinegar and onions

There is a lot of controversy about this marinade between all barbecue lovers. Some argue that vinegar is the best marinade, others write that in no case should you marinate in vinegar. In any case, vinegar is a Soviet classic, the taste of childhood. If you want to make barbecue with vinegar, then it is better not to marinate for a long time so that the meat does not become tough. A couple of hours will be enough for the meat to marinate. But, if there is no other way, leave the meat to marinate overnight.

Ingredients for Vinegar Marinade:

• pork - 1.5 kg
• onion - 700 gr.
• table vinegar (9%) - 50 ml
• salt - 1.5 tsp
• black pepper - 1 tsp

Cooking.

We cut the meat into the necessary pieces. Peel the onion and cut into rings.

Now you need to take a container in which you will marinate the meat. It is desirable that it be plastic or glassware. We lay out layers in this container: meat, onion, a little vinegar, salt, pepper and again everything in the same sequence. Cover the meat with a plate and put a press (bottle of water). Leave at room temperature for 1 hour. Then send the meat to the refrigerator.

It remains to fry the barbecue and enjoy its taste!

I think that from these 5 options you will definitely choose your favorite and best pork kebab marinade. I look forward to your comments, see you in the next article!

Cooking barbecue has long been a tradition of the spring-summer season. Without this signature dish, not a single trip to nature, cottage, out of town is complete. Juicy and tasty pieces of meat cooked in the fresh air - what could be better on weekends or holidays?

One of the secrets of making the perfect barbecue lies in the ability to properly marinate the prepared meat. The marinating process is usually long, but what if there is not much time, and you are planning a spontaneous barbecue trip? There is a way out: this article contains the best ways, tips and tricks for preparing a quick marinade for pork skewers.

We reveal the secrets of quick marinating pork

Many barbecue lovers are sure that pork should be marinated for as long as possible, and the speed of this process will not affect the quality of the dish in the best way. This is wrong. Long soaking of meat (a day or even more) leads to the release of all the juices from the pork, which negatively affects its taste and juiciness.

Here are the main secrets with which you can marinate pork in a matter of hours:

• Pork at room temperature will marinate in just one hour, completely absorbing the aromatic sauce. Meat should not be frozen or chilled. It is necessary that it is completely thawed, in this case, the pork will be saturated with seasonings and spices faster. The marinating time of chilled meat is doubled, frozen - four times.
• It is advisable to use "young" pork. Such meat itself is softer and more tender, so it marinates much faster.
• Cut pork meat should be across the fibers. So it marinates faster and is better fried, it will be soft and tasty. Particular attention should be paid to ensuring that each piece contains a fatty layer.
• An acidic marinade has a much faster effect on pork meat. Therefore, as ingredients, you should choose products containing acid: fermented milk, lemon juice, dry wine.

The secret of the perfect barbecue is the right meat

The best ways to quickly marinate pork

So, the top of the best ways to quickly marinate meat for a delicious and fragrant pork kebab.

Mineral water

One caveat: mineral water should be highly carbonated. Otherwise, it can be water of absolutely any brand and composition (even medical-table and medicinal).

Additional ingredients: spices, onions, meat seasoning.

The amount of water directly depends on the amount of meat: it must be completely covered with water. The poured pork with the addition of spices and chopped onion rings should be mashed a little with your hands and left in a container for about an hour or two. This time is enough for it to be saturated with minerals, and carbon dioxide effectively acts on the fibers, making them softer. The result is a soft, incredibly tasty dish.

If onion is indicated in the marinade, it is recommended to add it as much as possible.

onion juice

Perhaps one of the most affordable and easiest ways to marinate meat for barbecue. Onion juice perfectly softens, flavors pork without overdrying it and without destroying the structure of meat fibers.

Additional ingredients: bay leaf, a pinch of ground black pepper, a tablespoon of salt and vegetable oil.

Chop the onion to a pulp. Mix with pieces of meat, pepper, add 2-3 bay leaves, pour in vegetable oil. Stir and put in a cool place for two hours. Salt before cooking.

Kefir

This is a fairly common and uncomplicated way to prepare pork for frying. Kefir gives the meat a unique tenderness and excellent taste. It is better to choose a dairy product with a high degree of fat content.

Additional ingredients: onion, a pinch of sugar, spices.

For one and a half kilograms of meat, about half a liter of kefir is taken. Pork is cut, sprinkled with chopped onions, spices, sugar, poured with cold kefir, mixed and left for two hours.

The most common way is marinating pork in kefir

Kefir for ribs

If ribs are chosen as the basis for barbecue, then the option of a quick kefir marinade will come in handy.

Additional ingredients: onion, garlic, soy sauce, seasonings and spices.

The ribs are washed, dried and cut into pieces along the bone. The onion cut into rings is placed in a pan, kneaded with hands. Soy sauce, kefir, squeezed garlic, spices are added to it, everything is mixed. Soak the ribs in the marinade and leave for an hour.

Many people prefer juicy barbecued ribs.

Mayonnaise

Do you want to achieve a spicy taste and exquisite spicy aroma? Feel free to use mayonnaise as a marinade. In addition, the effect of mayonnaise on meat is faster than when using kefir. It is not necessary to completely immerse the meat in the sauce, just coat the pieces with it.

Additional ingredients: spices, onions.

Prepared pork is sprinkled with spices, mixed, left for 15 minutes. After the pieces are saturated with the aroma of spices, they are smeared with mayonnaise, onion cut into thin half rings is added to them. The resulting mass is mixed by hand and put in the refrigerator for one hour.

Vinegar

Vinegar is best used as a marinade for pork skewers.

Additional ingredients: sugar, onion, cool water.

Pork washed and cut into pieces is rubbed with spices. 4 tablespoons of vinegar are diluted with 8 tablespoons of water, sugar is added there. The meat is poured with the finished mixture, sprinkled with onions, mixed and sent to the refrigerator for 1-2 hours.

Lemon

One of the traditional barbecue marinade recipes. It gives the dish a spicy sourness.

Additional ingredients: onions, seasonings and spices. For 2 kilograms of meat, about 100-120 grams are taken. lemon. Sliced ​​lemon is mixed with onion, cut into half rings. Meat and seasonings are added to the lemon-onion mixture, everything is thoroughly mixed and put in the refrigerator. Marinating takes 2-3 hours.

Cherry juice

This is a rather original, but successful pork marinade option, which is perfect for lovers of sweet sauces. At the same time, the meat turns out incredibly juicy, tasty and fragrant.

Additional ingredients: salt to taste, sweet paprika, dry red wine.

Sliced ​​pork (about 3 kg.) Is placed in a saucepan, sprinkled with paprika (about 1 tablespoon). The meat is left for 20 minutes. After that, 200 ml is poured. cherry juice and 100 ml. guilt. The base for the kebab is mixed by hand and left for another 90 minutes. At the end, salt is added to taste.

For marinade, it is better to choose concentrated cherry juice.

How to quickly marinate pork skewers? Important: the more aggressive the components in the marinade, the less time it will take to marinate.

Recipes for original express pork marinades

The time for preparing pork meat for frying using any of these delicious marinades takes from half an hour to one hour. This time is more than enough for the pork to be completely soaked. Here are the tried and true recipes:

• Wine marinade. The basis of the marinade is a bottle of dry red wine (also suitable for marinating beef and lamb). Meat slices are poured with wine an hour before cooking.
• Marinade "dry". There is nothing simpler: chopped meat is put into a bag, a package of meat seasoning is also poured into it. The package is tied, shaken. Pork is marinated in its own juice, retaining its juiciness and taste.
• Fruit marinade. This method of pickling can rightfully be called extreme. Perfect for lovers of experiments and unusual taste sensations. It is extremely important to strictly observe the cooking time: 10 minutes in the marinade will make the pork tender and soft. But after 20 minutes, the meat will turn into a slimy mass, unsuitable for frying. The speed of action is explained by the fact that fruit acids are a very concentrated product. For the marinade, you will need ripe kiwi fruits, cut into circles. They should shift the meat and detect the prescribed 10 minutes.
• Marinade tomato. Another quick marinade for pork is prepared on the basis of a tomato. Pieces of meat are poured with tomato juice so that they are completely covered with it. Juice can be replaced with lightly salted tomato paste. The most win-win option is tomato sauce, which includes apples and spices (for example, Krasnodar). Spicy lovers can use adjika - in half an hour the pork will marinate perfectly.
• Beer marinade. An old but proven and effective recipe. Pieces of pork meat and chopped onion rings are poured with beer and left for about an hour. The result is a soft and tender barbecue.

Remember: with any method of marinating, it is advisable to salt the meat at the very end. This trick will help him maintain juiciness and amazing taste.

Quickly marinating pork for barbecue is not only possible, but also very simple. Almost all products for a quick marinade can be found in the refrigerator. Any marinade option can be diversified by adding your favorite seasonings or spices. But, no matter which method is chosen, following our tips and recommendations, you will get the most fragrant, tasty and juicy kebab. A picnic in the fresh air with a masterfully prepared dish will be remembered for a long time.

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.

The intoxicating aroma of grilled meat is familiar to everyone. Barbecue is no longer just a meat dish, it is a ritual, a household name, a tradition that is strictly observed on the May holidays and on any warm weekend of the summer season.

But in order for its taste to be just as incomparable, you should know how to choose and cook it correctly. An important part of any barbecue recipe is the marinade. The editors of KnowVse.rf have collected the most popular barbecue marinade recipes and some tips on choosing meat and spices.

Choosing the right meat

The generally accepted advice is the same everywhere - use fresh meat, preferably unfrozen, and it is better to marinate it yourself, and not buy ready-made. Not all parts of the pork carcass are equally suitable for cooking barbecue - somewhere there is too much fat, somewhere on the contrary - it is not enough, one part is harsh, and in the other there are only veins. Below is a list, in descending order of the parts of pork that are best suited for charcoal roasting.

• The neck or, more simply, the neck. The meat there is tender, juicy, with thin layers of fat, ideal.


• Carbonate - part of the carcass from the back. Also suitable for a successful weekend in nature.


• Tenderloin - a barrel of pigs. Often there is little fat and it is necessary to cut off the sinewy film.


• The loin is a soft part, but rather dry.


• The ribs are more suitable for barbecue, but they are also taken for barbecue. The meat between the bones is tender, but there can be a lot of fat, so you need to look carefully when buying.


• Shoulder - you can, if there is no neck, tenderloin or carbonate. But the shoulder part is more rigid and must be filled with an acid-based marinade.


• Ham - changing the appropriate part of the pork - it is tougher, sinewy and there is always a risk that it will be impossible to chew it.

Invariable ingredients of any barbecue

Almost all recipes always use three ingredients: onion, salt and black pepper. In addition to pepper, other spices are often used, which are chosen to taste. Traditionally this is:

• caraway;
• nutmeg;
• hops-suneli;
• coriander;
• oregano;
• turmeric;
• paprika and others.

You can buy a ready-made mixture, or you can experiment with flavors and look for the best seasoning option - spicy or spicy.

Well, barbecue is always served with fresh tomatoes, cucumbers, sweet peppers, radishes, various sauces, herbs. Sweet and sour berries - lingonberries, cloudberries, currants go well with fried meat.

How to marinate pork skewers in kefir

Marinating pork in kefir, you will never overdo it with acid. In kefir, its optimal amount for softening. Kefir will not add taste and aroma, it will be done by other ingredients - onions and spices. Salt, as a rule, is not added to kefir marinade in advance, but about half an hour before frying.

The less fat in the meat, the fatter the kefir should be, so kefir with 1% fat is ideal for pork.

Cut the meat into slices of 4-5 cm. Cut the onion (~ 700 g) into rings and mix with the meat. Then pour kefir (1 liter of kefir is enough for about 2 kg of pork) and put in a cool place for 6-8 hours.

Kefir can be successfully replaced with natural yogurt, but it should be remembered that sweet fermented milk products are not suitable for pickling.

How to marinate pork skewers with lemon

Pulp of a lemon, i.e. acid, will perform its direct function of the marinade - it will make the pork softer, but the zest will give the meat a piquant taste and aroma. Lemon goes well with soy sauce, wine or cognac.

The ideal ratio of ingredients: 2-3 lemons, a couple of cloves of garlic and 0.5 kg of onions for every 0.5 kg of meat.

Squeeze the juice from the lemons and chop the onion so that it also gives juice. Then you need to grind garlic with spices in a mortar and mix with lemon juice and onion. With the resulting mixture, pour the meat cut into small (4-5 cm) pieces and leave for 6-8 hours.

You can also not squeeze the juice from the lemons, but cut them into circles and mix with pieces of pork. When cooking, you can throw a couple of circles on the coals, and fry the rest along with the meat. There is no need for a lemon.

How to marinate pork skewers with vinegar

Vinegar is perhaps the easiest and cheapest way to marinate pork. The main thing is that the marinade is not too acidic, so the vinegar must be properly diluted.

It is believed that for 150 ml of water you need to take 2 tablespoons of table 9% vinegar or 1 teaspoon of 70% vinegar essence. In practice, it can be smaller so that the solution is weaker.

Before pouring marinade on meat, try it on your tongue - it should be sour, but not scalding. If you want to urgently rinse your mouth, then the solution is too saturated and the kebab will be spoiled.

Usually pork is marinated in vinegar for about 3-5 hours. Sometimes left overnight, but this is not necessary.

How to marinate pork skewers without vinegar

If vinegar is not at hand, you can do with onions, salt and black pepper. For 2.5 kg of pork (it is better to take a neck or carbonate), you will need 1 kg of onion (you can use regular onion or red), about 2.5 tbsp. tablespoons salt and ground black pepper to taste.

Spread the onion on the bottom of the pan in a thick layer, salt and pepper. Then put a layer of sliced ​​\u200b\u200bmeat. Next - another layer of onions. Alternate layers until the pan is full. The meat is marinated with onion juice, so it is better to keep it longer - overnight or at least 5-6 hours.

How to marinate pork skewers with kiwi

Kiwi fruit is sweet and sour and very juicy. It cannot be said that it will give some special aroma and taste to meat, but the protein-splitting enzyme actinidin, found in kiwi, will make it soft and tender.

A quick recipe for kiwi marinade: for a pound of pork, take 1 kiwi and 1 medium onion. Peel the skin off the fruit and mash until smooth. We cut the onion into rings and, together with kiwi, mix with meat, salt and pepper, then press down with a load and leave for 40 minutes.

You can pour lemon juice over the pork and season the meat with zest, and add spices to traditional salt and pepper: thyme, paprika or cilantro. You need to marinate pork with kiwi for no more than two hours, otherwise the structure of the meat will collapse.

Fresh kiwi can be served as an addition to the finished barbecue.

How to marinate pork skewers in Georgian

Georgian barbecue is always an abundance of fresh herbs and vegetables, natural sauces like tkemali and incomparably fresh meat. And if earlier in Georgia they used to grill beef or lamb on coals, now not a single family celebration can do without pork kebab - there it is called mtsvadi.

It is believed that a real Georgian barbecue should be fried only on the coals of a grapevine. You can marinate meat in vinegar, dry red wine or pomegranate juice. But what always remains the same is the spices. Black pepper, thyme, cumin, sometimes hot chili.

You can often find the opinion that the classic Georgian barbecue recipe comes from Kakheti, the eastern region of the country, where the meat is not marinated in principle, but is immediately fried on coals. And even salt, only when the meat is already slightly fried. And the meat should be served under fresh pomegranate juice: take a pomegranate with a whole shell and crush it in your hands, trying to crush as many grains as possible, then carefully open the skin and squeeze the meat into the juice.

How to marinate pork skewers: video

For those who find it easier to perceive information by ear, YouTube has become a real salvation - on this video hosting you can find dozens of pork kebab recipes with videos. For example, here is the favorite recipe of the most popular Russian culinary video blogger Glorious Friends:

Pork barbecue recipe from blogger Oblomoff

And here is how the Armenian chef Sergey Martirosyan prepares shish kebab. He is not only an excellent cook, but also a good teacher: he tells everything in detail and clearly even for "dummies" in cooking.

The secret to the perfect barbecue

And here is a recipe for lovers of the classics, called by the author "barbecue in the Soviet style." Especially for lovers of marinade with vinegar - the taste of childhood!

Pork shish kebab "Soviet-style"

How to marinate pork skewers quickly and tasty

Any acid-based marinade can be quick. If the pig died while still young, and its meat was not frozen, then an hour would be enough for the future kebab to be saturated with juices and aromas and reach the necessary softness.

To speed up the pickling process, you can press down the entire mixture with a small load - under pressure, the process will go faster, and then immediately string it onto skewers and fry.

How to marinate pork skewers in mineral water with lemon

For the marinade, you can take ordinary mineral water, but it should be highly carbonated and cold. It is undesirable to use sodium or potassium water.

Water will not add any taste or aroma, but it is the gas that will penetrate the meat fibers and make the kebab not only natural, but also very soft and juicy.

Meat in mineral water can be left for 4-5 hours or more. All other ingredients for the marinade remain unchanged.

Mineral water goes well with lemon or lemon juice. To do this, simply cut it into circles or squeeze the juice of one fruit.

How to marinate pork skewers in 2 hours

The desire to eat meat in nature often comes suddenly. A disposable brazier, a grill and coals are sold in every supermarket during the season, but we advise you to marinate the meat yourself. How to do it quickly - in 2 hours or less?

There are two options: vinegar or highly carbonated mineral water. Please note that mineral water does not have high acidity, so the meat should be cut into small pieces. Crushed garlic or onions will help speed up pickling.

There is no more suitable treat for a meal in the fresh air - meat roasted on coals, soaked in the aroma of smoke, tender and juicy - what could be tastier. Choose the cooking method that suits you and enjoy the amazing taste of a traditional "picnic" dish. Also on the site you can read a selection of the most delicious chicken recipes.
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How to soak pork skewers so that the result is incredibly tasty meat? What ingredients should be added to the marinade, and which ones should be discarded? What recipes will not take much time, but will bring a lot of pleasure? Read all about how to properly marinate pork before a picnic!

Pork skewers are an amazing dish. Don't believe? How else! Firstly, it succeeds almost always and for almost everyone (the only exception is, perhaps, roasting over an open fire). Secondly, in the process of cooking, it loses a significant part of the harmful fat, and when it gets on the table, it retains only all the goodies and usefulness. Thirdly, it is ideally juicy, since the amount of fat in pork meat is more than in beef, and even more so chicken.

Rules for pickling pork meat

It is only important to know how to properly marinate pork skewers, and then everything will definitely work out. And our advice will come to the rescue.

1. You can use vinegar! Pork is probably the only type of meat that can be freely marinated with vinegar. In this case, you do not risk getting hard fibers, as they have a special structure. Marinade with vinegar for pork skewers is the easiest to prepare. And in some cases will reduce the preparation time. So, for example, a quick marinade for pork skewers based on vinegar and sugar mixed with water will allow you to use the carcass after 3 hours when infused at room temperature.
2. You don't need to add oil. Mumps is already quite a fatty product, so you should not use additional olive or sunflower oil. Their task is to "seal the pieces" in order to create a crust and keep the juice inside. In our case, the pieces should get rid of some of the fat while on the grill, so it is not advisable to use vegetable oils.
3. Marinating time - 12 hours. In order to qualitatively marinate the meat for barbecue, you need to give it enough time to saturate the marinade components. For pork, the period is at least 12 hours, during which it must be refrigerated. No quick ways to marinate pork skewers will give a similar result.

The easiest pickling methods

You can literally prepare a marinade for pork skewers from improvised means. The most popular ingredients are vinegar and mayonnaise. Let's talk about each recipe in detail.

How to marinate pork skewers in vinegar

You will need:

• table vinegar 9% - 4 tbsp. spoons (for 1, 2-1, 5 kg of meat);
• sugar - a teaspoon;
• onions - 2-3 large heads;
• water - 8 tbsp. spoons;
• pepper and salt.

Cooking

1. Clean the meat from the films, divide into portioned pieces of medium size (about the size of a child's fist).
2. Sprinkle with salt and pepper, mix well.
3. Peel the onion, chop into thick rings, pour over the meat.
4. Dilute vinegar with chilled water, add sugar, stir, pour into a bowl with barbecue.
5. Stir the contents, cover with a lid and oppression, put in the refrigerator.

Pork barbecue marinade with mayonnaise

A wonderful recipe that has one nuance - if you don’t want to get harm to your health, give up the purchased sauce. Some components in finished formulations release harmful substances when heated. Therefore, prepare mayonnaise at home using egg yolk, a spoonful of mustard, a drop of vinegar and vegetable oil. To whip a wonderful sauce, you will need no more than 5 minutes. Using it, you will know exactly how tasty it is to marinate pork skewers without harming your health!

You will need:

• mayonnaise - 300 ml (per 1 kg of pork pulp);
• onions - 4 large heads;
• pepper and salt.

Cooking

1. Divide the meat into shish kebab pieces, evenly distribute salt and pepper. Leave to stand for 15 minutes to saturate the pieces with salt.
2. Gradually add the mayonnaise, mixing with your hand and brushing each piece. You don't need to add a lot of sauce. Its volume should not cover the meat, but simply be present in it, well enveloping the pieces.
3. Peel and chop the onion into rings. Mix some of them in a bowl with meat, and lay the other part on top, press the lid.
4. Place in refrigerator.

Diet marinades

Marinade recipes for pork skewers with mayonnaise may seem too fatty, and with vinegar too spicy. We offer you easy options for dressings with dietary ingredients.

Mineral water pork barbecue marinade

You will need:

• mineral water - 0.5 l (for 2 kg of tenderloin or neck);
• onions - 3 large heads;
• cilantro (grains), a mixture of paprika and dried tomato;
• black pepper, salt.

Cooking

1. Cut the meat, put in a container. Add peeled and coarsely chopped onion to it.
2. Pepper well, add cilantro seeds, paprika mixture and tomato. Salt and mix well. Remember a little - let the onion release the juice, then evenly distribute the spices over the shish kebab pieces.
3. Pour mineral water over so that it slightly covers the meat. Place in refrigerator.

Marinade for pork skewers on kefir

You will need:

• kefir with a fat content of 3.2% - 500 ml (for 1.5 kg of meat);
• sugar - a teaspoon;
• onions - 4 large heads;
• pepper and salt.

Cooking

1. Peel the onion, grate 2 heads, chop the other 2 into large washers.
2. Transfer the grated onion to the meat, cut into pieces. Add salt and pepper, mix well.
3. Gradually pour in the kefir, constantly stirring the meat. The amount of kefir should be such as to lightly cover the kebab.
4. Add sugar, stir.
5. Put onion rings on top, cover with a lid, or better, press the marinade with a plate with a load. Place in refrigerator.

Armed with our recipes, you can confidently go on a picnic or cook a fragrant, tender barbecue at home!

• Marinade for chicken barbecue (in kefir, soy sauce, beer)
• Marinades for turkey, beef and pork (in tomato juice, pomegranate juice, kefir, with kiwi)
• Shish kebab on skewers of chicken hearts (in nature, in an air grill, oven and in a pan)
• Homemade barbecue in the oven (chicken, lamb, beef and pork)
• Chicken skewers in the oven (from thighs, fillets and wings)
• Shish kebab in a slow cooker (chicken, pork, beef)