What to do The kebab was juicy. Mustard-vinegar marinade for pork kebab

With the arrival of spring, I want to breathe in the freshness and aroma of budding trees. It is at this time that people celebrate May Day and Victory Day, on which they go out into nature with their families.

What kind of vacation could there be without tasty and fragrant kebab from pork? Then a lot of questions arise. “How to choose the right meat?” “Which marinade is best to prepare?”

So, the choice of recipe occurs individually depending on taste preference. We suggest considering the main options for preparing marinade for barbecue.

Marinade recipe for pork kebab to keep the meat soft (simple classic recipe with kiwi)

Kiwi contains natural acid. Best used for marinating natural ingredients than artificially created in the form vinegar essence. It is important to remember that when combining the filling with meat, it should not be left overnight, since exotic fruit greatly softens meat fibers. Therefore this step by step recipe considered the fastest, most delicious and aromatic.

Products:

pork (loin) – 1.6 kg;
kiwi – 120 g;
onion – 420 g;
spices, salt to taste.

1. Rinse the meat, cut into pieces of the same size, add a little salt and pepper. Stir with light and pressing movements.

2. Remove the peel from the onion. Using a blender, puree until smooth. Combine it with meat and mix.

3. Peel the kiwi. Turn into a paste and pour into the meat, stir and leave to marinate for 2 hours. After the time has passed, it is allowed to fry.

Next, I suggest you consider marinade options for pork shish kebab, which I once prepared myself and tried accordingly. As they say: “there are no comrades according to taste and color” - choose your kebab recipe and quickly go to nature!

Properly marinating meat is the most important stage preparing a tender and flavorful dish. The chosen method determines the taste finished ingredient. Although pork pulp will highest quality, it all depends on the marinade made.

These step-by-step recipes will help make the meat tasty, aromatic and soft. The main condition for cooking is to maintain the proportions of meat and the main product for the marinade.

The easiest way preliminary preparation meat pulp for frying - marinating in a large number of onion slices. Due to the significant release of onion juice, the meat softens, and when fried it turns out tender and soft.

Products:

pork fillet – 2 kg;
onions – 2 kg;
ground pepper– 25 g;
bay leaf – 5 sheets;
table salt – 10 g;
granulated sugar – 10 g;
lemon juice – 80 ml;
ground coriander – 5 g.

1. Peel the onion, wash and cut into medium-sized cubes. Crumble the bay leaf into a separate bowl with your hands.

2. Combine the prepared ingredients in a blender bowl and grind until pureed.

3. Rinse the meat, dry it and cut into equal pieces. Combine in a large container with prepared onion gruel, spices, sugar, salt and lemon juice. Mix thoroughly, cover and leave in a cool place for 6-10 hours.

Pork shish kebab – marinade with mayonnaise

A simple and common way to prepare marinade for pork meat. Experts recommend using bold mayonnaise sauce or purchased “Provencal”, but without additives. For piquancy, “Shashlichny” ketchup is added, as it contains aromatic spices.

Products:

onion – 500 g;
meat without bones and skin – 1.5 kg;
grill seasoning – 30 g;
liquid smoke – 5 ml;
“Provencal” mayonnaise – 40 g;
ketchup – 45 g;
table mustard – 2 tsp;
garlic – 4 cloves.

1. First of all, you need to prepare the pork: rinse, dry and cut into equal pieces. Peel the onion from unusable parts and chop into strips.

2. Combine meat, onion and seasoning in a large container. Leave for 60 minutes, covering first. In a separate bowl, combine mayonnaise with ketchup, mustard, chopped garlic and liquid smoke.

3. Grease the meat pieces with the prepared mixture, cover and put in the refrigerator for 3 hours.

Shish kebab marinade with vinegar and onions for pork shish kebab

Make a marinade with wine vinegar and herbs quite easy and simple. The difference from other cooking options is the absence of vinegar essence. The filling turns out aromatic, spicy, thereby giving unusual taste pork

Products:

onion – 400 g;
meat pulp – 1.5 kg;
white wine vinegar – 50 ml;
garlic – 4 cloves;
sesame oil – 55 ml;
granulated sugar – 2 tsp;
chili – 15 g;
cloves - on the tip of a knife;
cinnamon – 0.5 tsp;
thyme, thyme;
bay leaf – 2 leaves.

1. Pre-process the meat, cut into suitable pieces. Peel the garlic, rinse and pass through a press. Chop the clean and prepared onion into strips.

2. Hot pepper peel and cut into 2 equal parts. Combine all liquid ingredients with bulk spices and mix thoroughly.

3. Pour into meat, add garlic and onion. Stir the contents well, cover and put in a cool place for 8 hours. If necessary and desired, you can sprinkle the pieces with finely chopped dill before frying.

Classic kebab according to a Caucasian recipe from the chef of a Caucasian restaurant

The secret to preparing the most delicious kebab, according to the chef himself, is the right meat and the right spices. So he fries meat only from the neck of pork and marinates it according to the classic recipe: thyme, two types of pepper (black and red), Bay leaf, vinegar and vegetable oil, onion and salt.

Watch the video and everything will become clear to you:

Marinade for pork kebab with soy sauce and lemon

The composition of the marinade has an acidic base, since lemon fruit is used for preparation. In turn, soy sauce will give the finished dish some piquancy and a beautiful blush during frying.

Products:

pork pulp without skin, bones – 2 kg;
onion – 1.5 kg;
lemon – 1 fruit;
spices for pork to taste;
table salt – 30 g;
a mixture of ground peppers;
soy sauce – 50 ml.

1. Rinse the meat pulp to remove any blood and dry it with disposable napkins. Chop into medium-sized cubes and place in a convenient bowl.

2. Peeled onion, chop into half rings. Mash a little with your hands and combine with meat pieces.

3. Squeeze freshly squeezed juice from the lemon fruit, add spices and a mixture of peppers, and pour in soy sauce. Mix thoroughly using light, pressing movements. Cover and leave in a cool place for 4 hours, stirring regularly. Half an hour before frying, add salt.

Pork shish kebab – kefir marinade

The fermented milk drink contains acid, which makes the meat pulp softer. Kefir for of this dish it will come in handy. It is important to remember that marinating pieces long time It's not worth it in kefir. Otherwise the result will be the same as in acetic acid. Time period from 3.5 to 4 hours. IN Tatar cuisine In the classic recipe, a special kefir drink is used - “Ayran”.

Products:

pork neck – 3 kg;
onion – 1.4 kg;
kefir – 1 l;
table salt;
ground black pepper;
spice mixture (coriander, paprika, nutmeg, cumin);
dry dill, basil;
ground red pepper.

1. Rinse the pork and dry it with clean, disposable napkins. Cut into cubes measuring 5 cm by 5 cm. It is better not to chop into small pieces, otherwise the meat will turn out a little dry. Large ones, on the contrary, may not be cooked through. Place in a plastic bowl suitable for mixing.

2. Peel the onion, rinse and chop into strips. In order for the vegetable to release its juice faster, you need to mash it a little. Place in container with meat.

3. Mix everything thoroughly, making light and pressing movements. Add prepared spices, dry herbs, ground pepper and fermented milk drink. Mix everything well, cover and put in a cool place for marinating, but not in the refrigerator. Remembering to stir the contents of the container from time to time.

In terms of time, 40-60 minutes before the start of frying the kebab will be enough. It is recommended to salt the meat 10-15 minutes before cooking, since salt particles draw out all the juices from the pulp, therefore, the dish will not turn out soft.

Pork kebab marinated in mineral water (mineral water)

For large quantities of meat it is better to use mineral water for the base of the marinade. It quickly penetrates deep into the fibers, making them juicy and soft. And if you add aromatic dry herbs and spices, the composition for meat will be ideal.

Products:

pork flesh without bones, skin – 4 kg;
onions – 1 kg;
paprika – 2 tbsp;
coriander (seeds) – 0.5 tsp;
ground black pepper – 10 g;
salt.

1. Rinse the meat, dry it with dry cloths and cut into equal pieces. Remove skins and other unedible parts from onions. Chop it into half rings and combine it with meat pieces. Cover and leave for 60 minutes to absorb onion juice.

2. After the time has passed, add all the prepared spices and seasonings and mix thoroughly. Then pour in mineral water. Fill with liquid so that it completely covers the pieces.

3. Seal the container with meat in the marinade with cling film. Leave it like this for 8 hours, or better yet 10, in a cool place.

Salads for nature:

Marinade for pork shish kebab with tomato juice (paste, sauce)

Meat pre-marinated in tomato juice, sauce or paste is no less tasty. It is recommended to choose the foundation carefully, but it is better to choose the product homemade or tomato adjika. With packaged juice, it is important to look at the composition, since the fewer preservatives, the better.

Products:

meat pulp without bones and skin - 3 kg;
tomato juice – 900 ml;
onion – 1.5 kg;
barbecue seasoning to taste;
salt, table salt to taste.

1. Rinse the pork and dry it with clean disposable napkins. Cut into pieces of the same size and place in a convenient container for marinating.

2. Peel the onion, remove unedible parts and rinse. Cut into several pieces and grind through a meat grinder.

3. Ready mass combine with meat pieces, add seasonings and juice, mix thoroughly. Cover and leave to marinate for 4 hours. It is important to remember that salt is added half an hour before frying.

Instead of juice, you can use tomato paste. The meat is prepared in the same way, only 0.5 kg of concentrated puree is taken for 3 kg of meat.

It is also often served with barbecue.

Marinade with pomegranate juice

The beauty of this step-by-step recipe is that no matter what additional spices are added, the marinade will still taste like pomegranate. The meat is finger-licking, soft and savory in taste.

Products:

pork (loin) – 4 kg;
a mixture of ground peppers;
caraway;
coriander;
oregano;
paprika;
laurel;
onion – 1.5 kg;
pomegranate juice– 1 l;
salt to taste.

1. Rinse the meat, dry it and cut it into cubes of the same size. Peel the onion from husks and other parts unsuitable for food. Chop into rings or half rings, as you prefer. Combine in a separate container, mix thoroughly and leave in a cool place for 60 minutes.

2. After the time has passed, add the prepared spices, the main thing is not to overdo it. Leave again for 1 hour, and then pour in the required amount of pomegranate juice. Stir well, leave the container with the contents for 6-8 hours, stirring the contents regularly. Add salt half an hour before cooking meat on coals.

With beer

Beer lovers will love this recipe. By the way, gourmets and maybe even you will like it more than with vinegar or mayonnaise. Beer shish kebab exudes the aroma of malt, the aroma of live fermentation. I only advise you to buy beer that is really fresh and lively; other lower quality ones can ruin the taste of the kebab.

Ingredients:

beer (dark or light) – a liter bottle or two half liters;
onions – 500 grams;
garlic – 3 cloves;
ground coriander – 2 teaspoons;
paprika – 2 teaspoons;
salt - to taste;
ground black pepper - to taste.

Everything is the same as in previous recipes X. Prepare the meat, finely chop the onion, the garlic can be chopped or pressed in a crush.

Add spices, garlic and onions to the meat. Gently mix and pour in the main ingredient – beer. Let it soak and saturate for 6-10 hours.

How to choose the right pork meat?

It is important not only to properly prepare the marinade for meat, but also to know the recommendations for choosing pork:

1. For a juicy kebab, the neck, shoulder, and loin are perfect.

2. The color of the meat should be pink. The lighter the color, the younger the age of the animal and the dish itself will be much tastier and softer.

3. There should be a natural shine; dullness indicates that the animal is not young. If you cook such a piece, the kebab will turn out tough and tasteless.

4. Fat layers should be white, not yellow.

5. The smell is natural.

6. When purchasing a piece of meat, it is necessary to take it without bones, films or skin.

How to properly grill shish kebab?

Before you start frying the marinated meat, the pieces must be properly placed on skewers. Thread it evenly, so that the meat is evenly distributed throughout the entire skewer, and also so that nothing hangs down in the form of separate pieces. The onion must be completely removed from the meat, otherwise it will start to burn and the taste of the kebab will change.

Step-by-step technology for frying meat:

Make your own coals or purchase ready-made ones. Don't forget to keep the coals smoldering. The heat is low - the meat is dry, and if flames burst out, then the pieces will burn. In order to maintain approximately the same temperature, it is recommended to keep a bottle of water next to the grill;
Place skewers with skewered meat on the grill; if necessary, you can additionally coat each piece with vegetable oil. This way, the meat will bake faster and will not remain raw inside;
Turn skewers regularly. This is required so that the pieces are evenly fried;
Be sure to monitor the cooking process and not leave the grill;
Check the meat for doneness, remove it from the skewers onto a clean plate.
Serve ready dish permitted with fresh vegetables, boiled potatoes. As a sauce you can use garlic, soy, pomegranate, tomato.

Now you know how to cook the most delicious kebab so that the meat is soft and juicy. Use any marinade recipe and shock your loved ones and friends.

Bon appetit! And have a great weekend!

Shish kebab is delicious and aromatic dish, which is baked on skewers. IN classic version it is prepared with pork. It is very important to properly marinate and cook pork meat so that it does not become tough. Various ingredients can be used as a marinade - lemon, oil, kiwi, pomegranate juice, soy sauce, vinegar, kefir. Below you will learn how to marinate pork kebab so that the meat is juicy and tender, and the secrets of cooking will help you make a truly tasty and delicious dish.

How to choose meat for barbecue?

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

Don't buy frozen meat. Chilled pork is ideal for this dish. It is permissible to use a frozen product, but only if it has been frozen once, although the taste of the kebab will still be inferior to a dish made from chilled meat.
To tell the difference between chilled and frozen pork, press down on top with your finger. If the product is fresh, the surface will quickly recover. Thawed pork will have visible bloody liquid, the consistency of such meat will be loose, uneven, and the color will be brighter.
Do not take meat if the smell or appearance bothers you. Smell the pork and see if there is any blood oozing - this is a bad sign. Moisture on the surface of the meat indicates the presence of harmful substances or improper storage. If the product is gray, dark color, then the animal was old - the kebab will turn out tough. Good meat has a dry appearance, a uniform color over the entire surface, and a slight shine.
Choose pieces without excess fat and lived - this will complicate the process of preparing the pork for cooking. Some sellers hide fatty pieces by wrapping them inside, so carefully inspect the product from all sides.
The most important thing is to buy correct part pork. Ideally suited for soft and juicy shish kebab is meat from the neck (neck carbonate), located along the pig's spine. Also, an excellent dish will be made from tenderloin, ribs, and brisket. Ham also suitable for barbecue, but it is important not to dry it out. Dorsal meat part and shoulder tenderloin have a lot of veins, but if they are properly cleaned and marinated, the kebab will turn out tender.

Once the meat has been selected, you need to marinate it. Most delicious marinade for pork kebab, so that the meat is soft and tender, prepare using different ingredients. Below are popular step-by-step recipes with photos of marinated barbecue product.

How to marinate pork kebab with lemon

Lemon juice is an excellent marinade dressing that can replace vinegar and oil. Lemons will ensure the juiciness of the meat and give it an interesting flavor.

You will need:

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

Preparation:

Take a large container. Wash and peel the onion, cut into rings. Place one layer in a container, sprinkle with salt and spices.
Clean the meat from veins and excess fat. Divide into portions. Place pork on top of onions. Place another layer of onion on it. Lay out the layers one by one until these ingredients run out. Don't forget to sprinkle the layers with spices.
Wash the lemon and cut it. Squeeze out the juice.
Pour ingredients into containers.
Cover the edges of the dishes cling film, hide in the refrigerator for six hours. Mix the ingredients 2 times.
Once the pork has been marinated, it is ready to cook: place the pieces on skewers and cook over smoldering coals until cooked through, turning occasionally and sprinkling with wine or water. Readiness is determined by the cut: a clear liquid should ooze from the meat.

Classic kebab marinated in vinegar

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

You will need:

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

Preparation:

Prepare the meat: rinse under cold water, cut in portioned pieces.
Add spices to the meat product, mix everything well in a deep bowl.
Peel the onion. Grate the vegetable and then add it to the container with the rest of the ingredients.
Dilute water and vinegar 2 to 1. This recommendation applies to the 9% component. If it is of a different concentration, follow the instructions on the package to dilute to food consistency.
Pour the resulting liquid over the pieces and stir.
Cover the kebab in the marinade with cling film and leave room temperature for 60 minutes. Then place in the refrigerator overnight.
Place the pieces of meat on skewers. Cook over coals, turning the pork occasionally. Pour water, wine or beer over it to make the dish juicy.

Pork shish kebab in marinade with mayonnaise

Mayonnaise is not only delicious dressing for salads and delicious sauce, but also an excellent component of a barbecue marinade. The product prevents the meat from drying out during baking, making it juicy and appetizing.

You will need:

5 onions;
kilogram of pork;
200 ml mayonnaise;
seasonings

Preparation:

Prepare the pork, cut into portions. Place in a deep bowl.
Add your favorite spices, don't forget to add salt. Mix the pieces thoroughly so that the seasonings are evenly distributed. Leave for a quarter of an hour.
Season the ingredients with mayonnaise. Stir until the sauce coats all parts of the pork evenly.
Cut the onion into rings, make them wide, so that you can fry them together with the meat. Mix some of the vegetable well in a container with the rest of the ingredients, and place some on top for baking.
Marinate like this: 60 minutes at room temperature and overnight in the refrigerator. If you are cooking in a few hours, leave the meat in the room for 180 minutes.
Bake the kebab, alternating pieces of pork with onion rings.

Tomato sauce for barbecue

What is the most delicious barbecue sauce? Many people agree that this satsebeli is a classic option for a Caucasian dish.

You will need:

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

Preparation:

Wash and finely chop the cilantro, place in a convenient deep container.
Crush the garlic and add to the cilantro. Mix with adjika, hops-suneli, vinegar, pepper.
Grind it all together with a pestle.
Add tomato paste, stir.
Pour in water, salt, mix thoroughly again.
Pour the sauce into a jar and take it with you outdoors to enjoy real Caucasian kebab!

Marinate pork shish kebab in wine

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

You will need:

1 kilogram 300 grams of pork;
7 onions;
300 ml dry red wine;
seasonings

Preparation:

Cut the pork neck into pieces.
Separately salt each cut part, place in a deep container, mix and leave for a quarter of an hour.
Chop half the onion thoroughly, add to the bowl with the meat and stir. Gradually pour in the wine, stirring the ingredients.
Cut the remaining onions into rings and place on top.
Leave for 60 minutes at room temperature with the lid closed, then transfer to the refrigerator overnight.
Cook on skewers, turning the pork neck occasionally.

Pork kebab recipe with kefir

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

You will need:

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

Preparation:

Cut the pork neck into pieces and place in a deep bowl.
On coarse grater grate part of the onion (about half), add seasonings, place in a container with the main ingredient.
Gradually pour in kefir, stirring the pieces, add granulated sugar.
Place the remaining sliced onion on top.
Roast on skewers over smoldering coals until cooked through.

How to marinate pork kebab in mineral water

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

You will need:

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

Preparation:

Cut the pork into large pieces. Place in a deep container.
Chop the onion, add to the pork and stir.
Pepper, add cilantro seeds, salt, tomatoes and paprika. Stir and remember to let the onion release its juice.
Fill in mineral water ingredients - marinade is ready. The meat will be marinated in mineral water and in its own juice.
Cover the dish with a lid and place it in the refrigerator overnight.
Prepare shish kebab in mineral marinade on the grill until cooked, turning the skewers.

Pork kebab soaked in beer

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

You will need:

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

Preparation:

Slice in portioned pieces pork Place in a deep container.
Pepper, salt, and stir to evenly distribute the seasonings.
Grind the vegetable on a coarse grater. Add to the rest of the ingredients, then pour in the beer.
When the marinade is ready, cover the container, let it stand at room temperature for a while, and then put it in the refrigerator overnight.
Grill over smoldering coals using skewers until cooked through.

Secrets of cooking shish kebab

The subtleties of cooking barbecue will help make the dish truly tasty and delight your friends and family. If you know simple secrets By creating this dish, the risk of getting a hard, overdried kebab disappears. Subtleties of preparing delicious meat:

The distance from the kebab to the coals should be no less than 15 centimeters.
Marinade along with pork neck should be kept in containers made of glass, clay, or enamel. This eliminates the reaction of the metal with the food, as is the case with aluminum bowls.
Baste the meat pieces during cooking with oil, beer, wine or the marinade in which it was cooked.
Place fatty pieces in the middle of the skewer, small and lean pieces - along the edges. To ensure they bake well, alternate with onion rings or other vegetables.
Place the skewers tightly next to each other.
The wrong wood can ruin all your efforts to select the perfect one. meat product and marinade. Use branches as firewood fruit trees, for example, apricot, apple, plum.
Don't forget about sauces. Satsebeli, mustard, and ketchup will perfectly complement the food.
Watch videos of experienced chefs who will share their secrets of cooking meat.

Calorie content of a dish per 100 grams

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

Everyone loves to go outdoors in warm weather, build a fire and grill meat, but not everyone knows how to make a succulent barbecue. After all, preparing this dish is a real art that only a few master. To get it soft and it’s not enough just to fry it over coals - first you need to choose the right main ingredient and marinate it. The kebab will turn out really tasty only if all the nuances are observed, which directly depend on the choice of product.

Beef kebab

Prepare decent dish beef is not so simple. Not even everyone experienced chef can tell you how to make juicy kebab from this meat. The most minimal violations in technological process lead to the fact that in the end the meat is practically not chewable, it turns out too dense and almost tasteless. You can avoid such consequences only if you know how to do it juicy kebab from beef, properly preparing and marinating the most capricious meat.

Cooking secrets

For creating delicious dish you should adhere to basic rules. Thanks to them, money for groceries and time for cooking will be well spent. Among the basic rules:

Most cooks pre-soak the meat in vinegar to soften the fibers. A couple of tablespoons of the product will not be enough to evenly work through the pieces, so it is best to take boiled water and vinegar in a 2:1 ratio. Thanks to this solution, the acid will be distributed evenly, and the texture of the finished kebab will become pleasant and uniform.
Most often people cook traditional marinades from kefir, regular spices or tomato sauce, but in reality they cannot guarantee that the final product will be tender and juicy. Experiments of this type would be appropriate only in the case of young meat. To play it safe, you should use marinades based on vinegar, red wine or citric acid.
Beef itself is tender meat, the taste of which can easily be overwhelmed by spices. Therefore, when answering the question of how to make kebab soft and juicy, you should immediately pay attention to this nuance. In the case of beef, it is best to replace any spices with aromatic herbs.
When cutting pork or lamb, you don't have to be too careful, but you won't be able to do that with beef. It must be cut with the sharpest knife possible, which does not spoil the texture of the fibers, which is very important. And you can determine the most optimal size of the pieces using a pair of matchboxes folded together.
The ideal time for keeping meat in the marinade is from 5 to 8 hours. If the product is kept for more than this time, it will acquire a not very pleasant sourish taste.
Pepper and salt are under no circumstances added to the marinade, because they must be rubbed onto the pieces of meat in advance. Also, many novice cooks are wondering how to make kebab juicy by enhancing its taste. The answer is simple - you need to use apple cider vinegar, lemon juice or wine.
Having decided to cook beef kebab, under no circumstances should you use frozen meat. Such a product cannot be made tasty and aromatic by any means.

Marinades for beef shish kebab

By following the rules listed above, you already know how to make juicy beef kebab, but this dish can delight you even more with its juiciness, aroma and softness if you take a creative approach to preparing the marinade. There are many methods, but not all of them are available to novice chefs. Although understandable and simple recipes there are also quite a few:

Acetic. When you ask people who often go out into nature about how to make juicy kebab, you can immediately hear the answer: “Marinate the meat in vinegar.” Indeed, this method is the most common and beloved by everyone, and most importantly, simple. For 2 kg of meat you will need to take 5 onions, red and black pepper (one teaspoon each), salt and 3 tablespoons of vinegar. Beef needs to be cut in large pieces, beat off, then cut into portions. Then they should be grated with salt and a mixture of two peppers, put in a bowl, sprinkled with chopped onions, sprinkled with vinegar and left for 5-6 hours. It is not recommended to prepare such a marinade in advance and store it in the refrigerator, as this will significantly increase the risk of spoilage.
Wine. Quite often, people are interested in how to make meat juicy for barbecue without using vinegar. Many people think that this is impossible, but in fact there is a way out. Wine marinade Thanks to the main ingredient, it pleases kebab lovers even more than the previous “vinegar” version. For 2 kg of meat you need to take 3 large onions, no more than one teaspoon provencal herbs, a glass of dry red wine, and salt. The first step is to combine the meat with coarsely chopped onions, and then mix with your hands. Next, you need to add the remaining ingredients (wine last), mix thoroughly again. After this, the container with the future kebab should be placed in the refrigerator for 8 hours.
Exotic. The two previous recipes have been familiar to people since ancient times, but sometimes you want variety, so more experienced chefs they ask: “How to make kebab soft and juicy using unusual ingredients"At first glance, this recipe may seem strange and unacceptable for many, but in fact, thanks to it, the kebab will become new taste and will attract the attention of not only exotic lovers. Again, for 2 kg of meat you should take about 6 large onions, a couple of glasses of sparkling water, 1 kiwi, black pepper and bay leaf. You will need to mix the meat with onion rings and pepper, then add peeled and chopped kiwi fruit, add soda and lay out a bay leaf. It is recommended to infuse the preparation for at least 3 hours.

Any of the listed preparations can be used both outdoors and at home. It is worth noting that even when cooking meat in the oven with such marinades, it will turn out tasty and will be remembered for a long time.

Lamb kebab

As is known, traditional shish kebab made from lamb. This product is not too capricious, but quite specific. You can count on an ideal result only if you follow the rules. There are many nuances in the cooking process, but every cook can cope with them.

How to choose a product

If you don’t know how to make barbecue juicy and memorable, then first of all remember that you should purchase only high-quality meat for it. When choosing a product, you must follow simple rules:

Ideal would be meat from an animal whose age does not exceed a couple of months. IN finished form it will be tender and juicy, and most importantly - without a specific aroma.
If you do use meat from an adult, you should pay attention to the fat content. It should not be more than 15%, although you should not completely abandon it, because it is the fat that gives the kebab its juiciness and appetizing aroma.
The color of the existing fat on the surface of the meat should be pure white or milky, but not yellow (which indicates the impressive age of the product).
It is not recommended to buy products that slip out of your hands or bleed.
For barbecue, you can take the backbone part, back leg or tenderloin.

Really high-quality meat will not cause rejection. It smells pleasant, does not smell greasy, but only surprises with sweet notes. Professionals recommend using chilled lamb.

How to make juicy lamb kebab: classic

If desired, prepare tender and tasty classic kebab You need to take about 5 onions per 1 kilogram of meat, a full glass of dry white wine, pepper, salt and herbs to taste. Slices of future kebab should be mixed with onion rings, vegetable oil and salt. Then you need to pour wine over this mass and leave for about 30 minutes (lamb) and about 4 hours (adult animal).

Soaking meat, regardless of its type or composition of the marinade, is prohibited in metal bowls/pans. Otherwise, the metal will begin to oxidize, which will result in a spoiled dish. It is best to use glass or plastic containers.

Other gas stations

Except classic recipe, you can consider other options for marinades:

Yoghurt. To prepare shish kebab from 1.5 kg of meat you will need to take a little more than a glass natural yogurt, about 5 onions, dried basil, mint, pepper and salt. The onion needs to be coarsely chopped and mixed with chopped mint. Then add meat and other ingredients to this mixture. After mixing the composition with your hands, it must be placed in a cold place for 10-12 hours.
Tomato. For a kilogram of meat you will need to take a liter of natural tomato juice(without any additives), no more than 5 large onions, half a gray loaf, as well as salt and spices. Lamb pieces should be mixed with chopped onions, spices and left for 5 minutes. Then you should grind the loaf pulp with your hands, add it to the preparation, mix thoroughly and leave for at least 7 hours.

Features of cooking pork dishes

There are rumors that only an experienced cook who has already seen many varieties of meat and knows how to work with them can cope with pork. But how can a non-professional make juicy pork kebab? Easily! Only for this you need to follow all the rules. In fact, pork is very difficult to spoil, but perfect kebab it's not easy to do.

Meat selection

The first step is to choose the right meat. There are some basic tips for this:

the product should be slightly cooled, but not frozen or steamed, since in this case the texture of the fibers will be loose;
you should not waste money on already cut meat - you need to pay attention to larger pieces;
you will get a great kebab if you take pork loin, shoulder blade or ham;
pieces of meat must have a layer of fat.

Marinating rules

If you don’t know how to make juicy pork kebab, first of all understand the basic rules for marinating meat:

the pieces should be made large to maintain their juiciness;
for pork a large number of onions will not be superfluous;
it is necessary to cut the product across the grain so that the meat is better fried and chewed well;
Mayonnaise and vegetable oil are strictly prohibited for marinade.

Compared to other varieties, it requires long marinating. The ideal time for this is more than 10-12 hours.

How to make soft and juicy pork kebab

For such meat, you can use time-tested marinades (recipes are intended for 2.5 kg of meat):

Tomato. You should take small bunches of dill, parsley, one onion, a spoonful of paprika, a couple of spoons of store-bought tomato paste, pepper and coriander. All components must be crushed, mixed with meat, poured with water until the mixture is covered and left for 10 hours.
Champagne pour. For original marinade you need to take a bottle of dry champagne, 4-5 onions, as well as spices. The onion should be coarsely chopped, mixed with pork, then sprinkled with spices and poured with alcohol. This marinade needs to steep for 10 hours, stirring it every 3-4 hours.

Chicken kebab

Now it's time to learn how to make juicy chicken kebab. This meat is completely unpretentious and soaks in the marinade almost instantly. Just 30 minutes is enough for the chicken to absorb everything it needs.

Before immersing in the marinade, the meat must be thoroughly rinsed in cool water, then dried and divided into several pieces. It is recommended to use only individual parts (breast fillet, thighs, wings).

Unusual marinade recipes

Chicken can be marinated in interesting ways, which will appeal to all meat lovers. The recipes below are for 2 kg of product:

Marinade based vegetable oil. The meat should be salted and soaked in spices, then pour in about a third of a glass of oil and a couple of tablespoons wine vinegar. You need to insist on it for no more than an hour.
Beer option. In this case, pieces of meat are simply soaked in 0.5 l unfiltered beer within 20 minutes.

Thanks to the above recipes, you now know how to make chicken kebab juicy, and you can cook it without much effort.

Description

Juicy pork kebab– our most popular option meat dish for a picnic, a step-by-step recipe with photos of the preparation of which we have prepared for you today. It’s not difficult to get pork, it’s relatively inexpensive and ideal for barbecue. However, you need to know some of the subtleties of choosing this type of meat so that the dish does not turn out to be hopelessly spoiled.

Pork for barbecue should not be steamed or frozen. You should buy fresh, slightly chilled meat. Pork neck and shoulder are especially good in this case. In our recipe we use the neck. It is quite soft, tender and moderately fatty, thanks to which the kebab will turn out juicy.

You need to prepare pork for barbecue in advance, at home. The meat should be washed under running water, dried with a paper towel, the hymen should be cut off with a knife and small seeds, and then cut the pulp into cubes of about 4-5 cm. The size of the cut is extremely important, because pieces that are too small can be overdried, and large pieces cannot be fried.

It is advisable to marinate pork for barbecue in enamel pan. We recommend not using vinegar in the marinade, because... it is necessary only to disguise stale or extremely tough meat(but you will choose the right one!). IN kebab marinade you can only limit yourself onions(more), salt and hot pepper. But for our barbecue we will prepare more complex marinade, adding red tomatoes to it, which will make the pork softer and juicier. The meat should be marinated for at least 3 hours (preferably 6-8), and then you can string it on skewers and send it to the grill, where the well-marinated pork will cook for just over half an hour.

If you follow the tips in our recipe, you will end up with the most delicious and juicy pork kebab you can imagine!

Ingredients

(1.8 kg)
(200 g)
(200 g)
(1 tsp)
(1 tsp)

Cooking steps

About 2 kg fresh pork neck cut into small pieces and place in a pan for marinating.

For red tomatoes (200 g, but more is possible), make a cross-shaped cut in the skin, blanch for 3 minutes, then remove the skin and chop the pulp with a knife.

Grind 200 g (more if you want the meat juicier) onions, add 1 tsp. salt, mash the onion with your hands, and then, together with the chopped tomatoes, add it to the saucepan with the meat.

Add 1 tsp. ground black pepper. Mix everything and leave the pork to marinate for at least 3 hours.

When the meat is marinated, thread it onto skewers.

We light the coals and wait until they turn into ashes, but they will smolder inside. At this moment, place the kebabs on the grill.

Fry them for 30-40 minutes (possibly more, since the time depends on the quality of the meat, its toughness and the size of the cut), turning regularly so that the frying is even.

Ready-made kebabs made from pork have a nice golden brown crust.

Remove them from the grill and serve them to the table.

Bon appetit!

The long-awaited warm season has arrived, everyone is already eager to escape into nature at any opportune moment. And what is most important here? That's right, kebab! With a glass of cold beer or a glass of vodka - it’s amazing how good it is! We will tell you how to properly cook pork kebab, show you the most delicious marinade so that the meat is soft and juicy, tasty and aromatic. All you have to do is choose the right meat and marinating method and grill the kebab deliciously on the grill.

Well, if the weather is bad and you can’t get out into nature, you can easily cook a delicious pork kebab quickly in the oven on skewers or in a sleeve, it will also turn out great. Main - good mood and the right company. A couple of salads and sandwiches to warm up while the kebab is grilling, and success is guaranteed.

Pork shashlik on the grill: 5 best marinade recipes

If you are going outdoors and are looking for how to cook pork kebab on the grill, the right recipe, we will show you several options for marinades. With them, your kebab will turn out amazingly soft and juicy and will delight your friends. You can marinate meat for shish kebab with vinegar and onions, in beer and soy sauce, with mineral water, with kefir, with kiwi, with lemon and honey, with mayonnaise. Secrets of the marinade and the right choice We will also open the meat for you. All that remains is to fry it correctly - and this is also an art.

Pieces of meat are placed on a skewer across their fibers to give them a loose state. It is not recommended to leave intervals with the skewers without meat, this will lead to charring of these places and give the skewers an unattractive appearance.

After completing the installation procedure, it is worth inspecting appearance kebab and remove excess hanging pieces to avoid the appearance of coals. It is not recommended to place onions and vegetables on a skewer along with meat, as they differ in cooking time.

How and on what to fry pork shish kebab

Can serve as fuel charcoal, specially designed for cooking barbecue and capable of giving heat in any case. In the absence of coal, you can use dry wood.

It is recommended to prepare in advance a container containing water mixed with vinegar in small quantity. A few drops should be used for one or one and a half liters of water. This composition is necessary for moistening the meat in order to give it excellent taste qualities and make it soft.

When preparing barbecue, you should watch the coals; you must wait until they burn out and lose their red appearance. The coals must be used when they are hot and gradually begin to extinguish.

The meat is placed over the coals, and if there is a shortage of heat, it is pumped up using a fan made of something. If a fire breaks out in any place, it must be extinguished immediately by spraying water. The meat also requires infrequent basting.

During the cooking process, you should monitor the state of readiness of the meat, turning it periodically. It is advisable to constantly twist it, oh full readiness The appearance of the kebab will tell you; to be completely sure, you can cut and try one of the pieces.

If you follow all the rules for preparing shish kebab, it will turn out excellent and will bring maximum pleasure when eating it.

Now you know how to cook pork shish kebab, we told you how to prepare the marinade so that the kebab turns out juicy, soft and tasty, how to choose the right meat, how to cut and marinate it, how to fry it correctly. All that remains is to start eating it and enjoy it. Bon appetit and have a nice weekend!