Usually the decision to have a barbecue picnic is made in advance. But sometimes the desire to enjoy charcoal-grilled meat arises spontaneously. In this case, the fastest kebab recipe comes to the rescue. Its marinating time ranges from 30 minutes to 2 hours, depending on the type of meat. Chicken cooks faster, but pork and lamb take longer.

To prepare this kebab, you don’t need any special ingredients. Everything you need is always at hand. Therefore, you can quickly marinate the kebab and go into nature. While you are setting up your resting place and lighting a fire, the meat will be soaked in the marinade and will become crumbly and juicy.

Ingredients

To use the fastest kebab recipe, you will need the following products:

• 2-3 kg of any meat, preferably without hard veins;
• 1 kg of onions;
• 1 large bag (about 20 g) of barbecue spices;

You also often need to add salt and black pepper to taste. For some reason, manufacturers of multi-component seasonings like to save on these components. By the way, you don’t have to buy it ready set spices, and collect the aromatic bouquet yourself.

How to choose spices for barbecue?

Often, at the moment when you need a quick kebab recipe, a standard packet of multi-ingredient seasoning is not at hand. Don't worry about this. A good housewife will probably have all the necessary spices. So, let's mix our bouquet of aromas. We will need

This basic set For quick marinade. All spices must be taken in quantities “at the tip of a teaspoon”. The exception is peppers and salt. Here, as they say, be guided by your own taste. You can also experiment by adding spices such as ground marjoram to the barbecue spices. Bay leaf, crushed juniper berries, white pepper, barberry berries (ground), dried parsley and other herbs.

Method for preparing quick marinade

Marinating the kebab should be done in 3 stages:

1. The onion must be peeled and minced through a meat grinder. In this case, you need to use the largest grid. Then small pieces remain in the onion mass. They look amazing and give a particularly tasty crust.
2. After this, the meat should be washed and dried paper towel and cut in portioned pieces, the size of which should not exceed the fist of a six-month-old baby.
3. Then you need to roll the future kebab in spices and rub it with onion mixture. Don't be afraid to "massage" the meat. This will only make it soak in faster.

If you like grilled onions, it wouldn’t hurt to marinate them first either. The easiest way to do this is in vinegar, red wine or mustard with mayonnaise. To do this, cut another half a kilogram of onion into rings 4-5 mm thick and roll them in spices. After this, fill the onion with the pickling liquid of your choice.

This is where the marinating ends. All you have to do is wait from half an hour (chicken) to two hours (pork and lamb) and start the frying process. It can be done either over coals or in the oven. All the intricacies of frying meat outdoors are described in the article “We will now focus on home version instant cooking kebab.

How to fry shish kebab in the oven?

In order to fry shish kebab in the oven you will need skewers, as well as culinary sleeve or foil. It is best to choose wooden skewers no shorter than 20 cm. Then they can comfortably accommodate 3-4 pieces of meat. It is better not to string tomatoes, eggplants and peppers. In the oven, unfortunately, they very often turn into mush. Therefore it is better to cook warm salad from vegetables separately.

If you marinated not only meat, but also onions, then thread them onto skewers alternately onion rings and meat pieces. It should start and end with meat. After this, the improvised skewers should be inserted into the sleeve or wrapped in foil. Then the future kebab should be placed in the oven, preheated to 200 degrees.

Bake the meat in the sleeve/foil for about an hour. True, in some cases (for example, if tough lamb was used), the baking time is extended. Therefore, after an hour, unwrap the meat and check how soft it is. If everything is fine, brown it without the sleeve/foil for 20 minutes without reducing the oven temperature.

This kebab should be served with fresh vegetables and a variety of sauces. And don’t forget about the most important thing - fill the glasses with red wine, place the pita bread on plates and enjoy the taste.

Margarita Olgiev shared the fastest shish kebab recipe A.

Late spring and summer - time for picnics with kebabs and barbecues in nature, around the fire, with aroma fried meat, with camp romance and country gatherings. How to properly marinate meat so that the kebabs turn out juicy, appetizing and healthy?

Why do they marinate meat?

Marinating softens even the toughest meat, making it tender and juicy. In addition, marinated pork, chicken, beef and lamb cook faster due to the presence of salt and acid in the marinade - lemon juice, vinegar or alcohol. Thanks to a rich bouquet of spices and seasonings, the meat becomes tastier and more aromatic, acquiring an original and unique taste.

However, meat is marinated not only for grilling and baking in the oven, but also for frying in a pan. The fact is that the marinade forms a film on the surface of the meat, thanks to which it does not burn, and the meat juice does not flow out during frying. Nutritionists also say that marinated meat is absorbed by the body much better, and this is especially important if we prepare kebabs for children.

Preparing the marinade

Preparing a marinade for meat is a creative and spontaneous process, so you can use any spices that you like and seem suitable for this particular meat. Any spices and dried herbs, various sauces, vinegar, vegetable oil, sugar, honey, syrups, alcoholic drinks, kefir, yogurt, sour cream, mayonnaise, tomato paste And fruit juices(mostly pomegranate, apple, tomato, grape, lemon or orange). The main thing here is to take into account that too much acid can lead to dry meat.

You can also add greens, onions, garlic, ginger, tomatoes, spicy and Bell pepper and other vegetables. Pleasant taste add marinade sour berries and pieces of fruit - pineapple, kiwi, papaya and citrus fruits. Before marinating, be sure to taste your marinade - if it tastes good, the meat will taste good too!

How to marinate meat at home

Thaw the meat, rinse it well, remove all unnecessary parts, such as films and tendons. You can marinate the meat whole or cut it into pieces, but in the second case it will take less time to marinate. Prick the meat with a fork so that it is better soaked, place it in a bowl with the marinade, mix well and make sure that all pieces are soaked in liquid and covered with spices. Cover the dish with a lid and place it in the refrigerator. The duration of marinating ranges from half an hour to 3 days, it all depends on the composition of the marinade, the quality of the meat and the size of the piece. Do not leave the dishes in a warm place, as the marinade may turn sour.

How to marinate meat for baking: secrets and subtleties

If the marinade contains acids - vinegar, dry wine or sour juice, you should not keep the meat in it for more than 2 hours, otherwise it will dry out. Marinated meat is ready for baking in the oven and on the grill; it does not require preliminary heat treatment, as a result of which the product will lose its juice and become dry.

Any utensil that does not contain metals is suitable for marinating: they oxidize under the influence of acids, so the kebab turns out tasteless. As for the composition of the marinade, this is a matter taste preferences, however, pork, chicken and duck are said to pair well with sweet marinades.

How to properly marinate pork for barbecue

Cut the pork into small pieces and brush with Dijon mustard, then immerse it in the marinade. Classic marinade for pork it is usually prepared from vegetable oil, vinegar and chopped herbs, the marinating time is 6–8 hours.

Pork marinated with soy sauce turns out very tasty. vegetable oil and cumin - in this case it is enough to marinate the meat for 3-4 hours. If you want to cook pork in a special way, make lemon marinade made from lemon juice and zest, fresh mint, olive oil and oregano. You can marinate pork in a spicy pomegranate marinade. For this you will need 200 ml pomegranate juice and red wine, 3 tbsp. l. vegetable oil, 5 tbsp. l. lemon juice, 2 heads of finely chopped onions, black pepper and suneli hops. Mix all the ingredients, immerse the pork pieces in the marinade and keep in the refrigerator for several hours.

How to properly marinate beef for barbecue

How to marinate lamb for barbecue

For lamb, a semi-sweet red wine marinade is ideal, into which you can add finely chopped garlic and leeks. Young pine branches, wild garlic and anise will complement the taste of the marinade, but most importantly, do not add dry wine to the marinade, otherwise the lamb meat fibers will be too loose. Leave the pieces of meat in the marinade overnight, but no longer. When preparing lamb for marinating, leave the fat - this will have a positive effect on the taste of the kebab.

Since lamb is quite fatty meat, a marinade with ginger is ideal for it. To do this, mix 3 tbsp. l. soy sauce, 1 tbsp. l. vegetable oil, 1 tsp. salt and sugar, ¼ tsp. ground black pepper, 1 tbsp. l. cumin and chili pepper, half a chopped onion and 2 pieces of grated ginger. The result will definitely impress you.

There are so many housewives, so many marinade recipes. If you have your own secrets on how to marinate chicken, as well as pork, beef or lamb for barbecue, share your recipes with us. Have a fun and delicious picnic!

Fans of improvisation and spontaneous trips to the countryside, as a rule, are sorely lacking time to prepare meat for frying in advance. In this case, a kebab recipe will come to their rescue. quick marinating, which will allow you to significantly reduce the simmering time when seasoning tenderloin, fish or chicken. And you can buy everything you need to create a miracle sauce on the way to the picnic site and soak the treat while the wood in the grill burns down to coals.

We often come across dozens of recommendations on how to quickly soak shish kebab and not end up with something baked on the grill. meat is tough like a sole. All the advice is so contradictory that even experienced chefs sometimes my eyes widen. Which recipe do you prefer and what is best to add to the marinade to make the result pleasing?

Three super ingredients for quick marinating

All the ingredients that help speed up the penetration of meat into the dressing are different, but they have the same effect on shish kebab cuts. The secret of their action is that they contain active substances, which soften the fibers and allow the flavors and aromas of the marinade to penetrate into it.

• Kiwi. In addition to the fact that this fruit is a mega-champion in terms of content useful substances, it also “looses” the meat perfectly. The main thing is not to overdo it, otherwise you will end up with pate instead of crispy pieces. One fruit per kilogram is more than enough.
• Alcohol, vodka and alcoholic drinks are excellent helpers in preparing quick marinated shashlik. True taste cold cuts at the same time it becomes slightly harsh.

• Vinegar. Regular apple essence will work a miracle in half an hour even with the toughest beef. So feel free to use a piece of kebab that was previously considered unsuitable.

We offer you one of the most effective recipes for those who are not used to planning their schedule in advance.

“Fast” kebab “Summer Express”

Ingredients

• — 2 kg + -
• Kiwi - 2 pcs. + -
• - 3 heads + -
• Mayonnaise - 100 g + -
• Bay leaf - 3 pcs. + -
• - taste + -
• - taste + -

Preparation

This method of marinating is “just right” for friendly company, who decided to take a break from the dynamic city life and go somewhere in the forest. Quick marinating of kebab does not require any preliminary preparation. Do this when the wood is properly lit.

1. Pork neck cut into pieces the size of matchboxes. Place them in a large bowl and sprinkle with pepper. You don’t need a lot of it, the taste of the meat will be piquant and rich.

2. Peel the kiwi and chop it as you like. You can cut the fruits into thin slices, or you can chop them into cubes. Pour the fruit slices into the container with the pork. The main thing is that we try to mix them properly and in no case exceed the dosage indicated in the recipe for quick marinated kebabs! The desire to season the meat from the heart will lead to the fact that it will begin to slide off the skewers straight into the fire.

3. Place mayonnaise, bay leaves and onion cut into rings in the same pan. By the way, it also contributes to softening the meat. Shake the dishes several times and leave the future treat for half an hour. This time will be enough for everything to marinate well.

4. Place pieces of pork on skewers, alternating with onions, and add salt. Grill the kebab, turning occasionally, for about 15 minutes.

As you can see, not every deviation from plans ends in failure. And our quick marinated kebab is an excellent proof of this!

* Cook's Tips
— Some people who like to quickly soak meat supplement basic recipe lemon. The juice of one fruit or slice is simply added to the marinade.
— Seasoning “For barbecue” or any other — good way add spicy notes to the dish.
— Serve the treat with finely chopped herbs. And do not sprinkle the pieces, but simply place it on the table in a plate. Whoever wants it will put it required quantity myself.

Quick marinating of kebab is just a “lifesaver” for those who make decisions on the go and follow their desires! And everyone else should save the recipe! After all, you never know where fate and energetic friends will lead.

Greetings, our dear readers. Spring is just around the corner, the first warm days are here, it’s time to fry pork kebabs. As they say: open barbecue season. Shashlik - amazing dish, with very delicious meat. Bonfire, smoke spicy taste meat. Yes, this cannot be cooked in the oven.

Today we will talk about classics, almost. Traditionally, kebab is made from pork. The meat is not expensive, but juicy and soft. You can always please your family and friends with this dish.

There are several simple tricks that everyone should know about. Then the kebab will turn out amazing. Today we'll talk a little about this.

Also in the previous article we already talked about juicy recipes, you can read, there is one awesome recipe, which makes even the driest meat juicy and tasty:

Well, now let’s get started and look at the recipe that we have been using for a very long time and often to prepare delicious pork kebabs.

Subtleties of preparation and cooking.

Meat for barbecue.

If we're talking about About pork, it is best to use the neck or neck. We usually take collards. You should always choose fresh, chilled meat. If necessary, you can remove films and excess pieces of fat. But don’t remove a lot of fat, it adds juiciness to the meat.

How to cut meat for shish kebab.

It is best to cut the pork into equal square pieces 3-5 cm wide. If you cut the meat too finely, it will be dry. If the meat is too big pieces, then it will remain raw in the middle.

Preparing coals for barbecue.

Wood-fired kebabs fruit trees are especially aromatic. But you can cook excellent shish kebab on regular coals. Moreover, if you don’t buy coals, you can make a fire using birch wood. They produce more heat and do not smoke much.

If you have a barbecue, then everything is extremely simple. If there is no barbecue, then you need to show ingenuity and a little work to organize a place for preparing barbecue. You can start a fire right on the ground.

If you want to cook several servings of shish kebab, then you need to prepare a place that will keep the heat longer from the heat. You can build something similar to a barbecue from bricks or scrap materials. You can dig a small rectangular hole and make a fire in it. It is important to take into account that in order for the wood to burn out, oxygen must reach the bottom of the pit. To do this, we either make access for oxygen from the side, or stack the firewood in a house (tent).

How to grill shish kebab.

1. Do not turn the meat too often, this can cause it to become dry. Only at first do we turn the meat quickly. You will get a small crust, and then fry as usual.
2. Periodically sprinkle the meat with the remaining marinade, wine, beer diluted with water... this way the meat will not be overcooked and will retain its juiciness.
3. Do not allow the flame to appear, otherwise the meat will burn.
4. If the heat is not enough, turn the coals around or fan them slightly (do not allow the flame to burn). This procedure is best done after removing the skewers from the heat.
5. You can check the readiness of meat in several ways: cut the meat large piece meat, the juice should be clear; pierce the meat with a knife; if the meat is soft, then it is ready (again, pay attention to the color of the juice).
6. The temperature from the heat can be checked by holding your hand over the coals in the place where you plan to fry the meat.

A few words about the barbecue marinade.

Today we marinate shish kebab in onions. Onions have the ability to perfectly soften meat. In addition to the technology described, you can use several more of its variations:

1. Marinate the meat in onion juice. This method of pickling gives excellent results, but it is not always possible to obtain onion juice.
2. Grind the onion using a meat grinder, blender or grater and marinate the meat in this gruel. The meat is marinated perfectly. But onions have the ability to caramelize, and if you leave pieces of meat in the onion “breading”, it will burn very quickly. A solution was suggested by a friend - wash the meat in dry wine before cooking.
3. If you need a very quick result, then you can use the recipe described below, but in addition to onions and spices, add highly carbonated mineral water to the meat.

Classic: pork kebab.

This recipe is quite common, but we do it better than anyone, so we’ll describe it first. Quite simple, it takes time to marinate, it’s better to start in the evening in order to cook kebabs the next day.

Ingredients:

• Pork neck - 1.5 kg;
• Onions - 500 g.

For the marinade:

• Onions - 1 kg;
• Salt - 2 tsp;
• Black ground pepper- 0.5 tsp

For pork kebab, it is best to choose the neck or neck. We cut the meat into equal pieces with a side width of 3-5 cm. If desired, you can make small cuts or punctures along the fibers, but this is not a mandatory procedure.

Peel the onion and cut into large rings or half rings.

Part of the onion can be left for stringing on skewers.

Place the meat, onions and spices in a suitable container. If desired, you can add any spices and seasonings to your taste.

Mix the meat and onions well. You need to knead the meat and onions until the onions become soft and acquire dark shade. How juicier onions all the better.

The mixing process may take from 10 to 20 minutes.

We tamp the meat and onions into a suitable container and leave to marinate, ideally overnight.

If you need to speed up the marinating process, you can pour highly carbonated water over the meat. mineral water, then the meat will be ready in 1-2 hours.

Step 6.

The meat can be threaded along the grain onto skewers in pure form, or you can alternate it with onions, tomatoes, bell pepper, eggplants, zucchini, potatoes, or other vegetables of your choice.

We fry the meat with onions, and we use fresh onions not from the marinade.

The onion from the marinade has already given all its juice to the meat, and it doesn’t look very marketable, so we chop fresh onions rings.

Alternately string pieces of meat and onion rings onto skewers.

Thread larger pieces of meat onto the center of the skewer, smaller pieces along the edges.

It is necessary to prepare all the skewers before sending them to the fire.

We check the temperature over the fire with our hands and place the skewers over the coals.

Important! The fire must burn well so that there are no flames, otherwise the kebab will burn.

As the meat cooks, you need to turn the skewers.

This should not be done too often, as otherwise the meat will turn out dry. During the cooking process, the meat should be periodically sprinkled with the remaining marinade diluted with water, wine or beer.

We monitor the temperature above the coals. If necessary, you can lower or raise the skewers/grill. If it is not possible to adjust the height of the skewers, then, depending on the need, you can either lightly sprinkle the coals with water, or mix them and inflate them.

The readiness of kebabs can be checked in several ways:

— You can cut the largest piece and check the color of the juice, it should be transparent.

— You can pierce the meat with a knife, if it is soft and the juice is clear, then the kebab is ready.

Serve the kebab hot, after removing it from the skewers. It is best to serve meat with bread, sauces and a large number of greens, bon appetit!

Pork kebabs according to a very quick recipe (video).

Here good video How to make shish kebab quickly, and it will turn out very tasty. Plus there are several secrets on how to make really tasty kebab. Let's look:

Vinegar marinade for pork shish kebab with mustard.

Very fragrant and spicy dish on coals. For such a kebab, choose pork neck for marinating. The marinade includes fresh vegetables, a little mustard and vinegar. The taste will be amazing.

We will need:

• Pork neck - 1.5 kg;
• Onions - 2 pcs;
• Garlic - 5 cloves;
• Tomatoes - 2 pcs;
• Red bell pepper - 2 pcs;
• Vinegar 9% - 4 tbsp. spoons;
• Mustard - 2 tbsp. spoons;
• Vegetable oil - 50 ml;
• Salt - to taste;
• Seasoning - to taste.

Prepare the meat, rinse and dry. Slice in portioned pieces deleting excess fat and veins. Transfer to a deep bowl.

Do not cut off all the fat, it will only add juiciness.

Peel the onion and garlic. Cut the onion into half rings, chop the garlic finely, and place in a bowl.

Cut the tomatoes into quarters, remove the core and seeds from the sweet pepper, and cut into rings. Add to the pork, mix everything together with your hands.

Then add the spices, I use natural barbecue mix, grill seasoning. Mix well.

Pour in vegetable oil and vinegar. Add the mustard, then mix thoroughly until each piece is coated with the marinade.

Cover the bowl with meat and put it in the refrigerator to marinate for 4-6 hours, or better yet, leave it overnight.

Before frying, thread the pieces onto skewers and fry over coals until cooked. Have a delicious picnic, bon appetit!

Pork kebabs in beer marinade.

Pork kebabs, or rather pork brisket - for lovers of fatty kebab with big amount fried lard. Fatty meat does not require a special softening marinade, so beer acts as a flavoring agent in this recipe. Lard marinated in beer turns out very aromatic, with the taste of hops.

Everything is prepared quite quickly, it will take about 3 hours.

Ingredients:

• Pork belly - 600 g;
• Onions - 2 pcs;
• Light beer - 0.5 cups;
• Salt to taste;
• Pepper to taste;
• Spices to taste.

Cut the meat into pieces, the onion into thick circles. Combine everything in a container, add salt and pepper to taste, stir, rubbing the spices into the meat.

Pour in cold beer and leave for 1 hour.

Thread the meat and onions onto skewers.

Grill shish kebab from pork belly over moderately hot coals until crusty.

Fatty kebab should always be served hot; when cold it loses its flavor. taste qualities, and not everyone likes frozen lard. Therefore, if such a pork belly kebab has cooled down, it can easily be reheated in microwave oven. Serve pork kebab best with vegetables, citrus slices and herbs.

Awesome marinade for pork shish kebab with matsoni (kefire) (video).

Pork kebabs this recipe we did as shown in the video. For those who cannot get matsoni, like us, we tried it for the first time with kefir. It’s also very tasty, so we recommend everyone try it.

Marinade with nutmeg and lemon juice.

Extraordinarily tender spicy kebabs you can make it from pork if you first marinate the meat in nutmeg with lemon juice. Great snack Being in nature will bring a lot of pleasant impressions.

We will need:

• Pork - 1 kg;
• Red onion - 8 pcs;
• Nutmeg - 4 tbsp. spoons;
• Juice of one lemon;
• Salt - to taste;
• Ground black pepper - to taste;
• Seasoning for pork - 1 tbsp. spoon.

Cut the onion into rings and place some in a deep bowl. Place the sliced ​​pork on top. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.

Then, in a separate bowl, mix the second part of the red onion with the juice of one lemon, while crushing the onion until juice forms. Transfer the marinade to a bowl and mix thoroughly. Cover the dish and marinate in a cool place for 6 hours or more.

Fry the meat on skewers on the grill until beautiful crust. Have a good mood Bon appetit to you!

That's all for us, write your opinion in the comments. Also join us on Odnoklassniki and support us on our channel in Yandex.Zen. Goodbye everyone and see you in new releases.

Pork kebabs: best recipes with juicy and tender meat. updated: April 25, 2018 by: Subbotin Pavel

The May holidays are coming soon. And everyone, young and old, will be drawn to their summer cottages. It will probably be difficult for even the most experienced accountant to calculate how much meat will be eaten during these days. And of course, it’s not difficult to guess that the bulk of it will be fried on the grill, in the form of everyone’s favorite kebabs and.

Prepared from lamb, beef. But the most popular and beloved by all, of course, is the one made from pork. One of delicious recipes which you can find. It pickles quickly, fries quickly, it’s tasty and juicy. It is precisely for its taste and ease of preparation that it is loved by millions of people.

Cooking barbecue is not easy culinary process, this is some kind of action! Just the preparation for the process puts you in a certain mood. You need to buy everything you need, then decide which marinade you will use. Then fry! Everywhere you need certain skills and abilities.

So how to cook tasty, juicy, aromatic dish from pork? It’s no secret that some people turn out the finished dish juicy, while others turn it dry; For some, it always turns out overcooked and tough, while for others, it’s not at all cooked inside.

In order for fried meat to be tasty, juicy and well-done, you need to select the right part of the right quality, keep it in a properly prepared composition, and fry it correctly on the grill.

Let's first look at the different options.

Properly marinating the pulp is important stage in preparation delicious dish. The method you choose to do this primarily determines the taste of the finished product. Therefore, this stage is one of the most important. Even if you buy an excellent piece of pulp, if you process it incorrectly, it may not turn out to have the taste that you expect from it.

There are a lot of cooking options. And having prepared them correctly, you can make finished product juicy, from almost every one. The main thing is to observe proportions and time.

Sometimes in recipes it is found that vinegar is added to the ingredients. I'm not adding it. I think that when it is added, the taste of the main product is lost. It turns out tough and not juicy.

Maybe I’m wrong, or maybe I just don’t know how to prepare options using vinegar, but I never use it. What for? Then, when there is a large number natural products, thanks to which the meat turns out very juicy and certainly tasty.

In addition, the pork itself is quite tender, not tough at all, and the vinegar is mainly used to soften it. And in this case there is absolutely no need to use it.

But let's look at other methods. In fact, there are many more of them; here are the most popular and in demand.

On kefir

Kefir also contains acid, and if you need to quickly make the pulp soft, then kefir will come in handy.

Just know that you don’t need to keep it in kefir for too long. Otherwise, the result will be the same as if we keep meat in vinegar - it will lose its taste and juiciness.

Keep in kefir for no more than 3.5-4 hours. This will be quite enough to obtain a delicate taste.

We will need:

• pork neck – 2 kg
• onion - 1 kg
• kefir -05-0.7 ml.
• salt, ground black pepper to taste
• ginger - 1 tablespoon
• spices - I use mixes that include chopped coriander, cumin, paprika, nutmeg
• dried herbs
• ground red pepper

Preparation:

1. Cut the neck into pieces 5x5 cm. Smaller pieces It’s better not to cut it, because in this case the pork will turn out dry. There is no need to cut any more, there is a risk that it will not have time to fry inside. Place everything in a large bowl.
2. Cut the onion into very thin half rings. Mash it so that the onion releases its juice and add to the bowl.
3. Stir everything together, pressing lightly on the onion so that the juice is absorbed into the pulp.
4. Add spices, herbs, pepper, kefir. Mix everything again, lightly pressing on the contents so that the marinade quickly saturates each piece.
5. Leave to infuse in a cool place. It is not advisable to put it in the refrigerator. You can stir occasionally.

It is better to salt the prepared pieces 30-40 minutes before you start grilling the kebab. It is not recommended to salt before. Salt draws the juice out of the pulp. And if you salt it earlier, the pulp will never turn out juicy.

This is one of the main secrets of cooking juicy product. Don’t ignore it, and then it will always turn out juicy.

With soy sauce and lemon juice

This composition also has an acidic base, only now lemon is used for this. A soy sauce will give ready-made dish spicy taste and beautiful golden brown roast.

We will need:

• pork neck – 3 kg
• onion - 5-6 large onions
• lemon - 1 pc.
• spices for pork
• salt - 1 tbsp. spoon
• pepper - red and black
• soy sauce - 2 tbsp. spoons

Preparation:

1. Cut the meat into 5x5 cm pieces. Transfer to a bowl.
2. Mix everything together, lightly pressing on the onion so that it releases the juice.
3. Squeeze juice from lemon, add spices and pepper. Mix everything again, lightly pressing on the contents to quickly saturate each piece.
4. Keep in a cool place for 3.5-4 hours, stirring occasionally.
5. Add salt 30 minutes before frying.

Delicious kebab using olive oil

If you purchased a leaner part for the shish kebab, for example, tenderloin, then in order to prevent the flesh from becoming dry, you can use a marinade with olive oil.

We will need:

• pork tenderloin - 1.5 kg
• lemon - 1 pc.
• olive oil - 4 tbsp. spoons
• paprika -1 teaspoon
• ground coriander - 1 teaspoon
• a pinch - ground ginger, cinnamon, nutmeg
• pepper - red and black
• Bay leaf

Preparation:

1. Grind and mix all the spices, add pepper and chopped bay leaf. Pour olive oil over the mixture, stir, leave for 20 minutes to allow the spices to combine with the oil and the flavors to combine.
2. During this time, cut the tenderloin into medium pieces and then place in a bowl with ready-made mixture. Mix. Close with a lid or cover with cling film.
3. Leave for 1-1.5 hours at room temperature, periodically stirring the pieces with spices and oil so that they are evenly soaked in juice.
4. Add salt 30-40 minutes before frying.
5. Cut the lemon into rings. Thread the pieces onto skewers, alternating with lemon rings, fry on the grill until done.

With mayonnaise - the most popular

This method is perhaps one of the most popular among people. Well, we love mayonnaise... It is also better to use it when preparing kebab from leaner pieces, if it is appropriate to talk about pork.

We will need:

• pork - 2 kg
• onion - 1 kg
• mayonnaise -350-400g
• spices for barbecue
• mustard - 3 tablespoons
• salt, pepper to taste

Preparation:

1. Cut the meat into pieces 5x5 cm. Place in a bowl.
2. Cut the onion into thin half rings. Mash it so that the onion releases its juice and add to the bowl.
3. Stir the contents, pressing lightly on the onion to form juice.
4. Add spices, pepper, mayonnaise. Mix everything.
5. Leave to infuse for 6-7 hours, or preferably overnight. It is better to keep the chopped pieces in mayonnaise in the refrigerator.
6. It is better to add salt 30-40 minutes before cooking. It is also not recommended to keep the pieces in salt for a long time.

In tomato juice and with tomatoes

The pulp turns out to be very tasty and juicy if you use tomatoes for the marinade. To ensure that all the juice collected from the tomatoes is preserved and does not leak out during frying, add a little vegetable oil.

We will need:

• pork tenderloin – 2 kg
• onion -1.2 kg
• tomatoes -1.3 kg
• fresh ginger – 30 g
• vegetable oil -4 tbsp. spoons
• spices - 1 tbsp. spoon
• pepper - 1 teaspoon
• salt - 1 tbsp. spoon

Preparation:

1. Cut the meat into large pieces.
2. Cut the onion into thin half rings.
3. Grind 800 grams of tomatoes in a blender bowl with ginger. If not fresh ginger, then you can add it in powder.
4. Cut 500 grams of tomatoes into slices.
5. Mix all ingredients with onion, tomato juice and spices. Mash the contents so that the juice is better absorbed into the pulp.
6. Add chopped tomatoes. Stir gently until the tomatoes remain whole.
7. Leave for 4-5 hours.
8. 30-40 minutes before, add salt and oil. Mix.
9. Thread onto skewers and fry until done.

On mineral water

Also a very popular option among the people. It is too long way. You will need to soak the pieces of pulp in water and onion juice all night.

The advantage of this method is that the water has a neutral taste. And the taste of the product is revealed most fully in this case. And the second plus is that the pulp is softened with the help of mineral water, and becomes very soft, juicy and aromatic. And its fibers, under the influence of mineral water, become more elastic and are better saturated with spices. And the finished product becomes more aromatic and remains tender at the same time.

We will need:

• pork - 3 kg
• onion -1 -1.5 kg
• highly carbonated mineral water - 1 liter
• spices
• salt pepper
• vegetable oil

Preparation:

1. Cut the pulp into pieces 5x5 cm.
2. Cut the onion into thin half rings. Mash it so that the onion releases juice and add to the pulp.
3. Stir everything together, pressing lightly on the onion to release the juice.
4. Add mineral water. It is better to choose water with potassium and sodium salts.
5. Add spices and pepper. There is no need to salt immediately, as this may make the meat tough; it is better to salt it 1-2 hours before frying.
6. Leave the pieces in a mixture of water and onion juice for 12-15 hours, putting it in the refrigerator, stirring occasionally.
7. Before cooking, drain the water, remove the onion and add a little vegetable oil. In this case, when frying, the pieces will not burn.

Here are just a few ways in which the finished dish will turn out tasty and juicy. However, there are also options for aging the pulp in red and white wine (for lovers), in pomegranate and tomato juice. There are also recipes based on sour cream, and with the addition of balsamic vinegar. However, like regular vinegar. And lovers of beer and specific tastes soak the pulp in beer.

When the chopped pieces are mixed with all the ingredients, it must be tightly closed and placed under pressure, pressing down with something heavy.

If you are using quick ways, in 3-4 hours, then it is better to keep them in a cool place. And if you need more time, it is better to keep it in the refrigerator.

But that’s not all, for the kebab to turn out great, it should also be fried correctly.

How to properly grill shish kebab

1. Before frying the chopped pieces, they need to be properly threaded on skewers. They should not be strung too tightly. There should be a little space between them for better roasting on all sides.

2. You need to string them evenly so that they are evenly on the skewer, and so that nothing hangs down in separate pieces.

3. If onions were used for the marinade, then they must be carefully removed from each piece. If this is not done, then burnt onions will give the dish a bitter taste and deprive it of the desired aroma.

4. If no oils were used, then before frying you can coat each cut piece with vegetable oil. This is necessary so that the flesh is well fried on the inside and not burnt on the outside.

5. Coal can be bought ready-made in the store, although there are many who are against this. And opponents, as a rule, make coals themselves. They take firewood from deciduous trees - birch, aspen, apple..., burn it, and when coals appear, they fry on them. Just don’t fry the pulp using coniferous wood, this can ruin its natural smell and taste.

6. While frying on the grill, you must constantly turn the skewers so that the pieces are fried evenly. You should make sure that the coals smolder well. If the heat is weak, the pulp will dry out, and if flames constantly burst out, it will begin to burn. To do this, keep a bottle of water ready. And as soon as the flame breaks out, it should be immediately extinguished with water from a bottle.

7. During the entire frying process, you must be near the grill to monitor the entire process.

8. When the kebab is browned, you can check its readiness by making a cut on the piece that is the lightest. If no blood flows out of it, and the inside is a pleasant pink color, then the dish is ready.

9. Remove it from the skewers on large dish and cover with a lid for 5 minutes to rest. Rested, it will be even juicier and tastier.

10. You can serve the finished dish with grilled vegetables, fresh vegetables, herbs and onions soaked in vinegar.

The next topic would essentially need to be put first. But since the article is about marinades, they went first. Therefore, although belatedly, let us dwell on this important topic in more detail.

How to choose pork for barbecue

The kind of kebab you get depends on what kind of meat you choose for cooking. Can be done excellent marinade, fry the pulp well. But if it is bought incorrectly, it will be difficult to prepare the perfect dish.

And it is best to use the neck or loin.

1. It is best that it is fresh. This makes the finished product the most delicious. As a last resort, you can use frozen, but only under one condition. If you bought it fresh, you froze it yourself, and defrosted it only once. They defrosted it just for this occasion, that is, for cooking.

2. It must be defrosted at room temperature, in a natural way. Without use hot water or microwave.

3. Also, you should not buy a ready-made product in a store. After all, we don’t know what’s cut there. This means the result may be unpredictable.

4. Pay attention to appearance when you buy it. It should be pale -Pink colour, with thin fatty streaks. If it is red, it may be old and best discarded. The finished dish from it will be tough, no matter how much it is pre-cooked and fried.

5. There is no need to take pieces that are too fatty. During frying, excess fat will drip onto the coals, burn on them, and this will give the finished dish an unnecessary smell.

6. Fresh product should not have any foreign odors, only a fresh, almost neutral odor.

7. When pressing on it, blood should not come out. And the pressure mark should disappear almost immediately. If the mark remains on long time, which means the pulp was thawed and frozen again.

8. When examining externally, look at the consistency; it should not be matte, but glossy. It should also not stick to your hands.

Now, when going to the store, always choose the right piece. And then any dish will turn out delicious.

Pork shish kebab in its own juices without marinade

Even though I know various ways marinade, I am constantly looking for new recipes for myself. And I found this original way.

This recipe differs from all those proposed above not only in this, but also in that when choosing the main product it is not taken cervical part, but carbonade, and it is cut not into the usual pieces, but into thin plates in the form of steaks.

This is such an interesting and original recipe! How do you like it? Did you like it or not?

And in general, it’s very interesting, what methods do you usually use? Maybe you have your own original ways. It would be great if you share them with us!

In today's article I tried to tell you in great detail about all the nuances of preparing delicious, tender kebab. You should pay attention to all stages of preparation. They are all equally important and significant. To make a delicious dish, you don’t have to ignore any of them. And only then will it turn out tender, juicy and very tasty.

Bon appetit!