How to marinate juicy pork kebab? What to add to the marinade to give the dish a special and delicate taste? We will try to answer all these questions in our article.

The marinade is a mixture of salt, onion, spices and acid (fruit juice, acetic acid, wine or mayonnaise). Each of these products is included in the recipe to give the meat special tenderness and softness. Half the success depends on the right choice of meat. It must be young, without a lot of fat. You can identify fresh pork by its uniform, pink tint. As for the part of the carcass that is best suited for barbecue, we can say with confidence that it is the neck. You can also give preference to the loin, brisket and loin.

If it is not possible to use a fresh product, use frozen or chilled meat. The main thing is to prepare it correctly. First, defrost it by placing it on the bottom shelf of your refrigerator. Such defrosting will preserve all the taste.

Choosing the right dishes.

Choose containers made of ceramic, glass or enamel for pickling. Avoid using plastic and aluminum containers. During marinating, they will begin to release harmful substances and the taste of the dish will deteriorate significantly.

Products for marinade.

The marinating sauce may contain various products. As a rule, housewives use acetic acid, basil, allspice, savory, dried chili, paprika, coriander, chopped onion, etc.

How to marinate pork kebab so that the meat is juicy

You will need:

Meat – 2 kilograms
- onion – 320 g
- acetic acid – 255 g
- salt
- special seasoning

Preparation:

Chop the meat into pieces. Chop the onion into half rings. Place all this in a properly selected container, press it a little with your hands so that the vegetables begin to release juice. Let the kebab brew for about two hours. Some chefs also advise keeping the meat in the marinade for five hours. Place the slices on skewers and fry over hot coals.

It turns out quite tasty too.

How to marinate pork kebab so that the meat is juicy and soft

Tomato sauce.

Ingredients:

Tomato – 200 g
- garlic clove – 4 pcs.
- parsley

Preparation:

Place all ingredients in a blender and blend for two minutes, setting the power to high.

How to marinate pork kebab so that it is soft and juicy

You will need:

Pork – 1.5 kg
- large onion – 5 pcs.
- spices – 10 g
- a mixture of peppers
- lemon – 2 pcs.

Cooking steps:

Cut the lemons into pieces, squeeze the juice out of them, pour over the meat slices, and stir thoroughly. The pieces must be marinated for three hours. Be careful with juice - too much can make the dish too sour.

You will like it too.

How to marinate pork kebab so that the meat is juicy in kefir

Ingredients:

Steamed pork – 1.5 kg
- granulated sugar – 20 g
- kefir - ? liters
- salt and pepper

Preparation:

Kefir has a gentler effect on meat than other types of marinade products. Because of this, it is necessary to marinate the meat for at least 12 hours. Prepare the onion and meat, pour in kefir, stir, add sugar, stir again. Leave it in the room for an hour, and then move it to the refrigerator shelf and leave it for 10 hours.

Do and.

How to marinate pork kebab so that the meat is juicy in mayonnaise

Ingredients:

Mayonnaise – 320 g
- pork – 1 kilogram
- onion – 3 pcs.
- salt
- seasonings

Cooking steps:

Cut the meat into portions and cover with mayonnaise sauce. Add seasonings, salt, and then onion rings. Stir the mixture and leave for an hour. Prepare the grill, light the coals, fry the kebab.

Find out and.

How to marinate delicious juicy pork kebab.

You will need:

Pork – 1 kg
- wine – 2 glasses
- seasonings
- salt

How to cook:

Pour wine over the pulp and leave for a couple of hours. After two hours, add seasonings. The wine can be red or white, but must be dry. The dish must be salted immediately before frying.

Recipe with cream.

Peel two large onions and three cloves of garlic. Chop them using a blender or by hand. Mix the resulting mixture with chopped basil. Chop the meat into slices. Rub each piece of meat with the resulting sauce. Place the mixture in a deep container, sprinkle with the rest of the sauce, pour in 500 g of cream, and place in the refrigerator for 6 hours to marinate. Before frying the dish, drain the liquid from it.

Prepare also.

How to marinate pork kebab so that the meat is juicy quickly.

You will need:

Mineral water – 1 liter
- pork – 2.5 kg
- onion – 6 pcs.
- vegetable oil – 50 g
- salt with spices

Cooking steps:

The preparation of this version of kebab follows the same principle as all the previous ones. It’s just that instead of an acidic product, mineral water appears here. The dish must be marinated for three hours.

You can also buy ready-made marinade. Its undeniable advantage is that the dish cooks much faster. You can choose a sauce with pieces of fruits, vegetables, classic marinades, etc.

Small tricks and tips.

1. If you cook shish kebab in the summer, cut the pork flesh into large pieces. In this case, you can get a very juicy dish.
2. If you took frozen meat, you can restore its juiciness with the help of mustard. To do this, mix the meat slices with mustard and leave for a couple of hours so that they marinate thoroughly.
3. To prevent the kebab from drying out in the sun, sprinkle it with beer, water or wine.
4. Make sure that the coals smolder and do not burn when roasting. If a fire accidentally breaks out during the process, put it out with water or knock it out with a special spatula.
5. Pork can be easily marinated in acetic acid. In any case, you will get soft and tender pulp without hard fibers. This is the simplest version of the marinade, so in some cases you can use it to reduce cooking time. For example, you can prepare the following marinade: mix sugar, vinegar and water, let it brew at room temperature for three hours.
6. Do not add butter to the sauce. Pig is already a fairly fatty product. On the contrary, you will have to clean some places from fat to get a tasty dish.
7. The optimal time for marinating is 12 hours, but there are faster cooking options. All this time the dish should be in the refrigerator.

You can also cook shish kebab in the oven.

You will need:

Pork tenderloin – 1.5 kg
- salt
- grape or apple cider vinegar – 220 ml
- vegetable oil – 2 tablespoons
- laurel
- black peppercorns – 10 pcs.
- wine, water - by? liters
- onion – 4 pieces

How to cook:

Wash the tenderloin, peel the onion, chop it into rings and chop the pulp into equal pieces. Place pork in a marinating vessel, add onion, pepper, add salt, add bay leaf. Combine wine, butter, apple cider vinegar and water, pour evenly over the tenderloin, and let sit for a couple of hours. Once the dish has steeped, transfer it to a baking sheet, cover with foil, and place in the oven for 1.5 hours. The optimal temperature for barbecue is 200 degrees. Then you can remove the foil and let stand for another 10 minutes to form a nice crust.

Kiwi recipe.

You will need:

Pork tenderloin – 2 kg
- spices
- kiwi
- seasonings
- onion – 4 pcs.

Preparation:

Chop the onion into half rings, and the tenderloin into large pieces. Mix the prepared products together, add salt, pepper, and sprinkle with a mixture of paprika and dried tomato. Add chopped herbs. Peel the kiwi, grate it, add it to the meat pulp, and mix well. Leave to marinate for half an hour. If you overcook the meat, the kiwi will simply soften. Fry over the fire and enjoy the excellent taste!

Be sure to prepare a delicious sauce for your kebab.

Ingredients:

Salt, paprika, salt
- pulp of pickled tomatoes – 820 g
- sunflower oil – half a glass
- basil – ? beam

How to cook:

Heat sunflower oil in a saucepan. Squeeze the peeled garlic through a garlic press. Place the garlic in the heated oil and wait until it turns golden. Add salt, paprika, pepper and cook on the stove for one minute. Grind the tomato pulp in a blender and place in a saucepan. Prepare the sauce over low heat. Add basil at the end.

How to marinate pork kebab so that the meat is juicy with lemon.

Cut 2 kg of pork pulp into pieces, place in a saucepan, add 3 chopped lemons and 3 chopped onions. Season all this, stir again, leave overnight to marinate.

Recipe with wine.

Chop 3 onions and cut another 3 onions into rings. Cut 1.5 kg of pork pulp, pepper each piece, place in a saucepan, add chopped onion, stir. Pour in 320 ml of dry wine in small portions. Be sure to stir all the contents. Place onion rings on top, close the bowl with a lid, and leave for several hours. Just before cooking, add salt.

Option with beer.

Cut 1.5 kg of pork pulp, add salt to each slice, and place in a saucepan. Grate 4 onions, add to the meat, and mix thoroughly. Pour in small portions? l light beer, cover with a lid, let marinate for 3 hours.

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. Shish kebab is an amazing dish with very tasty meat. The fire and smoke add a piquant taste to the 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 last article we already talked about juicy recipes, you can read it, there is one awesome recipe that 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.

When it comes to 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 in too large pieces, it will remain raw in the middle.

Preparing coals for barbecue.

Kebabs cooked on the firewood of 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. The readiness of meat can be checked in several ways: cut the largest piece of 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;
• Ground black 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 a dark shade. The juicier the onion, 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 mineral water over the meat, then the meat will be ready in 1-2 hours.

Step 6.

The meat can be threaded along the grain onto skewers in its pure form, or you can alternate it with onions, tomatoes, bell peppers, 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 onions from the marinade have already given up all their juice to the meat, and they don’t look very marketable, so we cut the fresh onions into 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 amount of herbs, bon appetit!

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

Here is a good video on 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.

A very aromatic and spicy charcoal dish. For this 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. Cut into portions, removing 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, are for lovers of fatty kebabs with a lot of 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.

Fry pork belly kebab over moderately hot coals until crisp.

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

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

We made pork kebabs according to this recipe 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.

You will get unusually tender, spicy pork kebabs if you first marinate the meat in nutmeg and lemon juice. An excellent snack 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 a nice crust forms. Have a good mood, bon appetit!

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

Hello again, dear friends and guests of my blog! I continue this burning topic about kebabs and the most delicious marinades for them. Last time we looked at pickling methods. However, I already talked about that too.

There are simply incredibly many different recipes for outdoor meat that cannot be fit into one article. Therefore, today I want to talk a little more about this and describe it in detail.

I myself am so captivated by this topic that I simply cannot stop, summer is just around the corner. Weekend trips out of town are ahead. What's a picnic without a good barbecue? Yes, none!

My husband has already run out of prescriptions, but I am persistent and am not going to back down. I scoured the Internet and found many more interesting ways to marinate kebab. In particular, from pork, since it is one of the most popular types of meat that Russians choose for outings.

Since I already wrote about this, I’ll just briefly remind you how to choose the right meat:

• Choose only chilled food, never from the freezer.
• Check freshness with your finger. Just poke it and if it recovers quickly, then everything is fine.
• Color - the darker the meat, the older it is. Take the pinkish color.
• The most suitable parts for barbecue are the neck, tenderloin, carbonate and ham.

A very interesting recipe, prepared in warm sunflower oil, which absorbs all the aroma of onions and spices. The meat infused in it is very soft and juicy.

Ingredients:

• Pork tenderloin – 1.5 kg
• Soy sauce - 20 g
• Onions - 2 pcs.
• Tomatoes - 5-6 pcs.
• Vegetable oil - 15-20 gr.
• Garlic - 2 cloves
• Ground red pepper - 0.5 teaspoon
• Paprika - 0.5 teaspoon
• Salt - to taste
• Bay leaf - 1 pc.

1. Remove all the peel from the tomato. To do this, make small cuts on top with a cross and place in hot boiling water for just a couple of seconds, then drain the boiling water and the skin can be easily removed. Then grate them into a bowl on a coarse grater and add salt and mix.

2. Cut the onion into half rings and place in a preheated frying pan, heat it up a little and squeeze the garlic into it, stir. Let it heat in the pan for another minute and turn it off. There is no need to fry the onion, just let it become slightly translucent.

3. Directly into the frying pan with the onions, while the oil is still warm, pour the spices, broken bay leaf and tomato pulp. Stir and add soy sauce. We do all this so that the warm oil gives an amazing aroma, saturated with onions and other spices. This effect will not work in cold oil.

4. Cut the tenderloin into portions that you will put on a skewer. Pour the marinade into it and mix well with your hands. Leave at room temperature for 2 hours, then you can put it in the refrigerator overnight. Although after 2 hours it can be fried on the grill.

The meat takes approximately 18-20 minutes to cook. Turn it over every 30 seconds to ensure it cooks properly on all sides. And your meat will be simply incredibly tasty, soft and juicy.

Recipe for pork kebab with vinegar and onions in mineral water

Here's another quick recipe for marinating shish kebab in carbonated mineral water. Mineral water does wonders for meat. It speeds up the process and the meat is quickly soaked in the prepared brine.

If you don't like regular vinegar, substitute apple or grape vinegar, but then add a tablespoon or two more.

Ingredients:

• Pork neck - 1.5 kg
• Large onions - 3 pcs.
• Ground pepper - 1 teaspoon
• Tomato paste - 4 tablespoons
• Salt - 2 teaspoons
• Sugar - 2 tablespoons
• Vegetable oil - 50 g
• Vinegar 9% - 4 tablespoons
• Any spices for barbecue - 2 teaspoons
• Sparkling mineral water

1. Cut the meat into pieces, about the size of a matchbox. Cut the onion into half rings and add to the meat. Next, alternately add salt, spices, sugar, tomato paste, vegetable oil, vinegar and cover everything with mineral water.

2. Taste the marinade; it should be spicy, a little salty, a little sweet, a little sour. If there is something missing, add a little more. The main thing is that it is sweet, sour and salty. The kebab will be ready for frying in two to three hours.

3. It takes about 15 minutes to cook on the grill, and at the same time requires constant attention. It must be turned over all the time so that the meat is fried evenly. For this he will thank you with his indescribable aroma and taste.

A quick way to prepare juicy carbonated kebab

I just couldn't pass up this recipe. Here we will do without any marinade at all. But, despite all this, the meat will be so juicy that you will definitely want to make such a kebab more than once for yourself and your friends or guests at the dacha. The taste is simply amazing.

Ingredients:

• Pork carbonate - 1.5 - 2 kg
• Bacon – 150 gr
• Butter - 150 gr
• Dill - bunch
• Garlic - 3-4 cloves
• Salt and pepper - to taste

Cooking method:

1. Remove the butter from the refrigerator in advance to soften it a little. Mash the butter in a bowl with a fork, add the dill chopped with a knife. Season with salt and pepper. Squeeze the garlic into it or grate it on a fine grater. Mix everything well.

2. Cut the bacon into small pieces.

3. Cut the carbonade into steaks. The steaks should be the same thickness. Then you need to hit them with a hammer. Spread the prepared butter on each piece. Place the chopped bacon pieces there.

4. Then simply roll it into a tube. And do this with each piece. Place all the rolls in the freezer for -20-30 minutes to freeze and make it easier to cut. After the time has elapsed, cut the rolls into small rolls. And put it on the grill.

5. Place the skewers so that the sides with the oil look not down, but to the side. The coals should not be very hot, let them sit for a while so that the heat subsides. Cook for about 10-15 minutes, turning constantly.

This kebab turns out just super juicy. And note, you don’t need to keep it in any brine, you don’t have to wait until the meat is soaked. I highly recommend trying it at least once. You definitely won't regret it.

Super quick marinade using kiwi

Kiwi contains an enzyme that very quickly begins to corrode the meat, so if you choose this recipe, you must start cooking with a hot grill. The coals will just reach the desired state. If you overcook the meat in kiwi, it will lose its appearance, as if shabby.

Watch the detailed video recipe. Everything is described there in detail. The meat is really very soft and juicy with a slight sourness.

Delicious marinade for meat with pomegranate juice

But try the Armenian recipe for making shish kebab. Another quick way for those who don’t like to wait long.

Ingredients:

• Pork – 1 kg
• Onions - 3 pcs.
• Salt, pepper, spices - to taste
• Pomegranate - 1 pc.

1. Cut the meat to your liking, but preferably not too large pieces. Add salt, pepper and spices to it.

2. Cut the onion into half rings and mash in a mortar. However, you can mash it in a bowl with your hands, the main thing is that it produces juice. Place it over the meat. Mix well with your hands.

3. Peel the pomegranate. Divide into several parts and using a mortar, mash the pomegranate so that it produces juice. Place the remaining pulp with bones into the meat and pour the squeezed juice there. Stir and leave to marinate for 40 minutes.

4. As usual, the time for frying, depending on the part of the pork, will be from 15 to 30 minutes. And don’t forget to constantly turn the skewer over the heat. When you cook it on the grill, place pine cones on the coals for smoking. The aroma will be amazing. But this is more like a recommendation for the described recipe, and not an obligation.

Classic quick recipe with onions in 3 hours

The simplest way to ferment meat for barbecue. Originally from the Soviet Union. This is how they usually liked to cook when hiking, fishing, or at their dachas. The main thing here is to thoroughly mash the onion with the meat to get more juice.

Ingredients:

• Meat (neck) - 1 kg
• Onion - 2 pcs.
• Salt and pepper - to taste
• Vegetable oil - 50 g

Cut one onion into large rings. Chop the second onion finely. Salt and pepper the meat and add finely chopped onion. Mix well with your hands and pour in the oil. Stir again.

Then add large onion rings and stir gently so that the onion rings do not break. Leave for at least 3 hours. You can leave it overnight.

The onion rings can then be put on skewers along with the meat. Fry for about 15-20 minutes and you are ready to eat. I love eating straight from the skewer. But if it is more convenient, remove the meat onto plates. Very pleasant taste and soft meat.

Prepare delicious shish kebab using mustard

For this recipe, you can choose regular hot mustard, or you can use French beans. Just then take the proportion 1.5 times larger. This sauce imparts a special flavor to the meat, and it softens it well.

Ingredients:

• Pork neck – 1 kg
• Mustard - 1 tablespoon
• Onion - 2 pcs.
• Salt - to taste
• Ground black pepper - to taste

Cut the meat into medium pieces. Pepper and add mustard to the meat. Stir for about two minutes to ensure the mustard is thoroughly coated on each piece.

Cut the onion into rings and half rings and add to the meat. Add salt and mix everything well, pressing directly on the onion to extract juice. Leave our starter at room temperature for 3-4 hours. After this, you can put it on skewers and cook.

Marinade with mayonnaise for juicy meat

Ingredients for 1 kg of pork:

• Onions - 5-6 pcs.
• Mayonnaise – 250 gr
• Ground paprika - 0.5 teaspoon
• Ground black pepper - 0.5 teaspoon
• Sumac - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - to taste

1. Cut the onion into rings, chop half the onion in a blender or on a fine grater to make a paste. And mix with mayonnaise.

2. Cut the meat into portions and add all the spices and salt. Then add mayonnaise and onion paste. And mix again.

3. Place a layer of onion rings in a separate bowl, then the next layer of meat, another layer of onion on top, and so on. Alternate layers of meat and onions. Place the remaining mayonnaise on top and cover everything with a lid. Place in the refrigerator for 6-8 hours, or preferably overnight.

4. The next day, place the meat on skewers, wait until the wood burns down to gray coals and place the skewers on the manga. 15-25 minutes and you have a wonderful, juicy and aromatic kebab.

Video on how to prepare two marinades using beer and kefir with honey

I found a wonderful video that shows two recipes for marinating meat for a picnic. The first one is on beer with honey. And the second one is made with kefir and honey. Both recipes use a blender to puree all ingredients.

Ingredients for the beer recipe:

• Meat - 1.5 kg
• Light beer – 0.5 l
• Vegetable oil - 100 g
• Garlic - 2-3 pcs.
• Onions - 2 pcs.
• Sumac - 1 teaspoon
• Salt - to taste
• Ginger root - 20 gr.
• Honey - 1 tbsp
• Ground pepper - to taste

Ingredients for the kefir recipe:

• Meat - 1.5 kg.
• Kefir - 0.5 l
• Honey - 1 tbsp
• Garlic - 2-3 pcs.
• Ground black pepper - to taste
• Salt - to taste
• Lemon - 1/2 pcs.

Now see how to cook meat for barbecue.

Dear friends, I really want to hope that you will appreciate all these recipes. Each has its own “zest”, and each is worthy of your barbecue. Try them at least once, you definitely won't be disappointed. Write in the comments which one you liked best.

Now I'm finishing up and see you in the next articles. Don't forget about me and I will delight you with new wonderful recipes. All the best to you.

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. The main thing is a good mood and suitable 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 shish 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 barbecue with vinegar and onions, in beer and soy sauce, with mineral water, with kefir, with kiwi, with lemon and honey, with mayonnaise. We will also tell you the secrets of marinade and the right choice of meat. 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 mounting procedure, it is worth inspecting the appearance of the kebab and removing excess hanging pieces to avoid the appearance of embers. 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

The fuel can be charcoal, specially designed for cooking barbecue and capable of producing heat in any case. In the absence of coal, you can use dry wood.

It is recommended to prepare dishes in advance that will contain water mixed with vinegar in a small amount. A few drops should be used for one or one and a half liters of water. This composition is necessary to moisten the meat in order to give it excellent taste 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; its appearance will indicate that the kebab is completely ready; 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!

You can go to a barbecue with family and friends at any time of the year, the main thing is that the rain does not extinguish the fire or the coals in the grill. There are no specific seasons for preparing wonderful pork kebab. Both in winter and summer, aromatic pork kebab will decorate any table.

Meat has never been famous for its cheapness, so its choice must be approached carefully and attentively. Delicious kebab is made from pork, the meat is soft, with fat melting from the heat, dripping onto the vegetables, giving off incredible aromas. Such a spectacle can be seen by choosing not only a successful piece of meat, but also choosing the most delicious marinade for pork kebab.

How to choose the right cut of pork for barbecue

The main secrets of preparing a successful pork kebab

Marinade recipes for pork shish kebab

Marinade for pork shish kebab with vinegar

(recipe for 1 - 1.5 kg of meat)

Cut the previously peeled onion into the prepared meat into rings. Add pepper and bay leaf to the raw shish kebab along with the onion. This marinade for pork kebab is prepared with salt, as it is dissolved in water along with sugar, vinegar is added, and mixed well.

Marinade - sugar and salt dissolved in water and vinegar, poured over pieces of pork and onions mixed with pepper. Let it brew for about 3.5 hours in a cool place, not in the sun, but in the shade.

Marinade for pork kebab with kefir

(recipe for 1.5 kg of meat)

The prepared meat should be mixed with black pepper and suneli hops and left for half an hour. Then grate the onion on a fine grater, half the specified amount. Add to meat, mix well. After a few minutes, pour in the kefir, mix well so that all the pieces are covered, add the onion cut into rings and powdered sugar. Stir again, leave the pork kebab marinade, which will soak the meat for 5-6 hours. You can leave it for 10 hours, it will only taste better.

Marinade for pork shish kebab with pomegranate juice

(recipe for 2 kg of meat)

The beauty of this recipe is that no matter what spices and seasonings you choose, it will invariably give off a pomegranate flavor, become soft and piquant in taste.

• Seasonings and spices - ground black and white pepper, cumin and coriander, oregano, paprika. Any dried herbs, bay leaf.
• Onions – 3 pieces.
• Pomegranate juice, natural, not packaged – half a liter.
• Salt - to taste when serving.

Prepare the meat, cut the onion into rings, add to the raw kebab and leave for an hour. Then mix with spices and marinate for another hour. Then pour pomegranate juice, mix well and leave overnight or day, in general, for 8 hours.

Marinade for pork shish kebab on onions

(recipe for 1 kg of meat)

Grate half the onion, cut half into rings, not very large, preferably thinner. To the prepared pieces of meat, washed and dried, add the onion cut into rings, mix very well, leave for an hour. Then add marinade consisting of a mixture of spices and pepper, grated onion to the pork kebab. Mix well and cover the bowl with cling film. Leave in the dark and cool overnight.

Lemon marinade for pork skewers

(recipe for 1 kg of meat)

Mix the chopped, washed, dried meat with spices and mix well with your hands. Then you need to add the zest of 2 lemons. This is easy to do - remove the peel from the lemon using a fine grater, add to the meat and stir. We supplement the marinade for pork shish kebab with onion, cut into rings, mix well with meat and spices. It is better to cut the onion into not very thick rings so that it gives more of its juice to the meat. Leave for an hour, then add the juice of 1 lemon. We marinate for about 5 hours, you can leave it overnight, it’s even better, the meat will become more pliable for frying and not dry out.

Mineral water marinade for pork shish kebab

(recipe for 4 kg of meat)

When there is a large amount of meat, and it urgently needs to be marinated, the best remedy is mineral water. It quickly makes the meat soft and juicy. And by adding some non-standard ingredients, the marinade for pork kebab will be perfect.

• Mineral water, carbonated – 1.5 liter bottle.
• Onion – 1 kilogram.
• Dried tomatoes and dried paprika. Mixtures of these ingredients are available and sold in stores.
• Coriander beans (also called dried cilantro) – half a teaspoon.
• Black pepper, ground – 1 tablespoon. You need a lot of pepper, as mineral water kills its aroma, but if large quantities are used, it will taste great.
• Salt - to taste when serving.

We prepare the meat, wash it, cut it and dry it. Cut the onion into rings, thin, mix well with the meat, leave for an hour, two, so that the pork is saturated with onion juice. Then add coriander, ground black pepper, mix well, add dried vegetable mixture (tomatoes and paprika), mix again.

Now pour the main part of the marinade – mineral water – into the pork kebab. Pour in the meat so that the water slightly covers the pieces of meat. It is better to leave for 8 hours, preferably overnight. Wrap the vessel with shish kebab in cling film and store it in a cool, dark place.

Red wine marinade for pork shish kebab

(recipe for 1 kg of meat)

We wash the meat well, cut it into cubes and dry it. Rub the pork with seasonings and spices, add bay leaves. Mix very well and leave for an hour. In the meantime, peel and cut the onion into rings or half rings, as in the end it will be convenient for you to put it on a skewer. Add to the meat, stir so that the onion gives juice, and the marinade for pork shish kebab gets its “shish kebab” flavor.

We leave the meat with onions and seasonings in a dark and cool place for a while, and after an hour you can pour wine over the pork and mix again. The kebab should marinate for about 12 hours, if possible, let it sit a little longer.

Marinade for pork shish kebab with cognac and herbs

Let's start preparing the marinade for the prepared meat. You need to mix the juice of 2 lemons with sunflower oil in a separate bowl. Add the herbs, rubbing them well with your hands or in a mortar and pestle. This will release the aroma and saturate the meat with it faster. To make the marinade for pork shish kebab piquant, add cognac, then ground red pepper. Mix everything well.

Now rub the pork well with the marinade, pour it in and knead it with your hands to be sure that each piece has received its portion of the “hoppy” dressing. It is recommended to leave the kebab for at least 2 hours.

Marinade for pork shish kebab with sour cream and mayonnaise with herbs

Prepare the marinade for the pork shish kebab by chopping the onion on a grater or in a blender and turning it into a puree. Mix it well with the prepared pieces of meat, leave for an hour so that the meat absorbs onion juice properly.

After this time, add seasonings and spices, mix well again and leave for another hour. If you marinate shish kebab in this way, you can get the most intense taste from each marinade ingredient.

Now add mayonnaise mixed with sour cream, soak the meat well, stirring with your hands. Leave overnight in a cool and dark place, wrapping the dishes in cling film.

Marinade for pork shish kebab with mustard and soy sauce with cilantro (recipe for 0.5 kg of meat)

This spicy marinade for pork shish kebab is great for both grilling and barbecuing meat. All ingredients must be mixed and mixed well. Coat the prepared pork well with the marinade, stir until each piece is coated with the dressing. Leave for 3-4 hours in a cool and dark place, under cling film.