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

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

How to marinate and cook pork

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

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

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

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

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

Recipes for marinades for juicy pork

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

Cooking with kefir and lemon

For the neck (3 kg) take:

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

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

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

Here's another option simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

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

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

Kiwi flavored blend

For a kilo of meat you will need:

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

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

How to make beer marinade correctly

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

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

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

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

Cooking pork in mineral water

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

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

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

Check out the option of marinating with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

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

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

Tomato marinade for barbecue

For 1.5 kilos of tenderloin take:

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

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

Marinade with vinegar and onions

Essentially this is classic version marinade for carbonate. You can also marinate frozen meat in vinegar. The recipe is:

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

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

Option with balsamic vinegar

For 1.5 kilos of meat take:

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

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

Marinade for pork neck with sour cream

For a kilo of meat you will need:

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

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

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

Pork in lingonberry marinade

For 1.5 kg of neck take:

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

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

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

Shish kebab in red wine

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

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

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

Sweet and sour marinade

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

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

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

Marinate the neck in pomegranate juice

You will need:

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

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

Additional Tricks

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

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

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

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

Properly marinating shish kebab is a great art. After all, what it will be like practically depends on this. Change the recipe a little and all the kebab will be either dry or cloying. But preparing the marinade so that it would be impossible to tear yourself away from the kebab is not an easy task.

On the eve of the coming spring, which means the most favorable time for all kinds of outings and spending time in the countryside and in nature, it would not be a bad idea to get a few practical advice about how to properly marinate shish kebab.

I'll just say one thing, that single recipe There is no such thing as marinating shish kebab. Each nation has its own method.

Here are a few simple recipes collected and tested personally over the entire previous year.

1.Marinate using onions and spices.

As you know, the best and probably the only vegetable that is present in all kebab marinades is onion. Everyone has long known about its miraculous properties of softening meat. There is never too much onion. Usually it is added at the rate of 1 kg of onion per 1.5-2 kg of meat.

When using spices, always ask if they are compatible with meat. Won't they make your kebab tough and not tasty?

Recipe 1 for 2 kg of pork meat.

1.5 kg onions, cut into rings

Spices for barbecue (Basil, Bay leaf, coriander, black pepper, marjoram)

Sunflower oil (olive, corn) approximately 100g.

It is advisable to add salt to taste just before threading it on skewers, about 10 minutes before.

It is advisable to marinate the pork kebab for 3-4 hours in a cool place.

Recipe 2. for 2 kg of pork meat.

Five six bunches of parsley and dill.

Onion 1.5 kg.

Black ground pepper.

Chop the parsley and dill coarsely. Cut the onion into rings.

First mix the meat with herbs and squeeze well. Then add the onion and squeeze it a little too.

Add salt before frying.

Marinate for approximately 1-1.5 hours.

2. Marinate in juices.

Sometimes for marinating I use a different combination of natural juices and preferably homemade ones.

Recipe 1 for 2 kg of pork.

Tomato juice 1l

Ground black pepper

Onion 1.5 kg.

Salt to taste.

Pour the tomato over the meat, add onion and squeeze it thoroughly.

Add black pepper and leave in a cool place for 5-7 hours.

Add salt before cooking.

Recipe 2. for 2 kg. pork meat.

We use lemon or orange juice.

Pour the juice of freshly squeezed fruit over the meat. Let stand like this for about 1 hour. Then add chopped onion and parsley. Add some barbecue spices.

Marinate for approximately 3-4 hours.

Recipe 3. For 2 kg of beef.

Pomegranate juice 2l

Spices for beef kebab.

Sunflower oil.

I dare to assure you that kebab from young beef turns out to be just as juicy as from pork if it is properly marinated.

We use pomegranate juice for this. Ideal option Of course, you will be able to buy it at the market from Asian traders, but if this is not possible, then use a pomegranate.

Well, as a last resort, juice (not nectar) from a store containing at least 70%) natural ingredients.

Pour over the meat so that the juice covers it. Add onion minced through a meat grinder. Mix everything well. Add some spices to the beef skewers.

An hour before cooking, add sunflower oil and mix everything well.

Marinate for at least 12 hours.

This is, of course, not the entire list of juices in which I marinated shish kebab, but the principle remains the same.

I used both apple and grape and a mixture of these juices.

4.Marinate using lactic acid products.

Kefir and cheese are ideal for softening meat and giving it the necessary tenderness.

Recipe 1 for 2 kg of pork meat.

Kefir (wheat) 1l

Ground black pepper

Sunflower oil 100g

Half an hour before cooking, add sunflower or any other oil to the marinade and mix well.

Marinate for 4-5 hours.

5. Marinate in beer or kvass.

Beer is ideal for marinating shish kebab. Just keep in mind that not all types of beer are suitable for this, and in no case do I recommend using pasteurized beer.

For this purpose, live beer containing hops, malt and water is best suited.

For marinating in kvass I use kvass home production from barley or sea rice.

6. Marinate in wine.

In order for the kebab to turn out juicy and tender, not all wine can be used to prepare the marinade.

I use only dry wines. I often use my own homemade wines.

Under no circumstances do I recommend using fastened or dessert wines. And also wines made from powders. When frying kebab, carcinogens are released from such a surrogate and thereby turn your kebab into a chemical weapon of mass destruction.

7. Marinate in vinegar.

Who remembers Soviet times The most common way to marinate shish kebab was to pour vinegar over it.

Now this method not particularly popular due to large quantity opponents marinate shish kebab in vinegar.

Although I sometimes marinate using only apple or wine variety vinegar. I still advise you not to use alcohol vinegar.

Recipe 1 for 2 kg of pork meat

70-100g apple or wine vinegar.

1.5 kg of onion.

Black pepper.

Salt to taste

Sunflower oil.

Pour vinegar over the meat and mix thoroughly with the onion. Add salt. Spice up. Before cooking, add oil and stir 1 hour before cooking.

Of course there are still quite a few in various ways marinating and preparing for barbecue. I tried to highlight the most popular ones in our country.

Have a nice holiday!!!

A lot of marinades for barbecue have been invented - but despite this, most amateur barbecue makers continue to use only one marinade recipe (at best, a couple or three) - the one that their parents used. But it’s always interesting to try something new, isn’t it? Moreover, to the question of how to properly marinate shish kebab, there is no single correct answer, because everyone different tastes, so everyone may like the marinade differently.

But, nevertheless, a lot depends on the marinade for barbecue, so you need to take the most responsible approach to its choice. And if you are going to go on a barbecue picnic with your children, you also need to think about the fact that not every marinade is suitable for a barbecue intended for younger “picnicers.” How to marinate shish kebab correctly and what marinade to choose?

How to properly marinate shish kebab in vinegar?

If you are going on a picnic with children, you should not marinate shish kebab in vinegar - vinegar has no benefit children's body. If only an adult company gathers, you can marinate the meat in vinegar.

To properly marinate shish kebab in vinegar, chop, pepper and salt the meat, chop onion, place the meat and onions in a pan in layers and moisten each layer with 9% vinegar. If you leave the meat to marinate all night, put it in the refrigerator; if you want an express marinade in 2-3 hours, leave the meat at room temperature. Try not to overexpose the meat in the vinegar marinade - otherwise it will become tough and lose its taste.

But no matter how common vinegar marinade is, it is not the best way for proper marinating of kebab. After all, vinegar interrupts true taste kebab and, contrary to popular belief, does not make the meat tender at all. A good alternative vinegar marinade is a marinade for shish kebab based on lemon juice. By the way, marinade with lemon juice is not contraindicated for barbecue that children will eat.

How to properly marinate shish kebab in lemon juice?

You need to marinate shish kebab in lemon juice, taking into account one condition: if you also marinate onions, you need to soak them separately - “the old fashioned way”, in vinegar. By the way, remember that in both the kebab with vinegar and the kebab with lemon juice, the amount of onion should be approximately equal to the amount of meat.

As for the meat, you need to marinate it like this: pepper and salt the meat, put it in a pan, add lemon juice and lemon zest, mix everything well. Please note that you only need a little lemon juice if you do not want the meat to be sour.

Infuse shish kebab in this marinade for no more than 3 hours.

You can also try mixing mineral water with lemon juice - the effect will be amazing.

You can properly marinate shish kebab not only with various chemical ingredients that add acid, but also with the help of ordinary natural products. Such kebab can be given to children without fear, and adults will also appreciate such meat. And the onion will add softness and tenderness to your kebab.

To properly marinate shish kebab with onions and spices, you will need:

2 kg pork,

1.5 kg of onion,

5-6 bunches of parsley and dill,

ground black pepper.

Cut the meat into pieces, coarsely chop the parsley and dill and cut the onion into rings. To properly marinate kebab with onions and spices, mix the meat with herbs, squeeze it out and add the onion, then squeeze the meat again. Just before grilling, add pepper and salt. It takes about 1.5 hours to marinate the kebab in this marinade.

To properly marinate shish kebab in mayonnaise, choose the leanest mayonnaise - only it will be absorbed into the meat most actively. Otherwise, the meat will marinate for a very, very long time!

How to properly marinate shish kebab in mayonnaise? Cut the meat into pieces, and then salt it, pepper it and, if desired, add spices. Then pour mayonnaise over the meat (at the rate of 200 g of mayonnaise per 1 kg of meat) and add a few drops vegetable oil. Mix the meat thoroughly with your hands and leave to marinate for 4-5 hours.

This kebab can even be given to children a little at a time, taking into account that they are already more than 4-5 years old, and the portions are small.

How to properly marinate shish kebab in pink sauce?

Recipe for marinade for shish kebab pink sauce no different from the previous one except for one small detail - you need to add it to the marinade not just mayonnaise, but a mixture of mayonnaise and ketchup. It is correct to marinate the kebab in pink sauce for 3 hours, and then fry it over a fire. Everyone present will appreciate the taste!

True, such shish kebab should be given to children with the same caution as shish kebab in mayonnaise.

How to properly marinate shish kebab in wine?

Of course, it is not recommended to give shish kebab marinated in wine to children, but adults will certainly enjoy it. If you properly marinate shish kebab in wine, the meat will turn out very soft and tasty.

In order to do wine marinade for the kebab, do the same as in previous recipes: cut the meat, add salt and spices, add onions. But instead of vinegar, mayonnaise or lemon juice, pour a little wine - 15-20g per 1 kg of meat. Stir and marinate the meat for 2-3 hours, then start grilling the kebab.

How to properly marinate shish kebab in beer?

Despite the fact that kebab in beer is also not suitable for children's diet, but adults will probably like it. Moreover, it doesn’t even matter what kind of beer the kebab is soaked in – light or dark. Although, barbecue experts say that light beer is better suited for these purposes.

How to properly marinate shish kebab in beer? All you have to do is chop the meat, add some spices and pour beer over everything. Soak the kebab in this marinade for about 2 hours.

How to properly marinate shish kebab in kefir?

If you properly marinate shish kebab in kefir, you will get very tender meat that you can treat to children without fear.

To properly marinate kebab in kefir, chop 2 kg of meat, 1.5 kg of onions, add black pepper, 1 liter of kefir and 100 g of sunflower oil. If desired, you can add spices. According to this recipe, marinate the meat for about 4-5 hours.

How to properly marinate shish kebab “Chinese style”?

You can properly marinate kebab “Chinese style” using a mixture of soy sauce, dry wine, garlic, ginger, pepper and honey, infusing this kebab for about 2 hours.

Such an exotic composition is new for Russian people, so shish kebab marinated “Chinese style” should be eaten very carefully and, of course, not given to children.

How to properly marinate shashlik “Greek style”?

To properly marinate shashlik “Greek style”, you need to mix pomegranate juice with vodka in a 4:1 ratio and pour this mixture over the meat. This kebab needs to be marinated for a long time – about 8 hours. And, according to culinary experts, if you want to properly marinate shish kebab “in Greek”, under no circumstances use store-bought pomegranate juice.

And finally, Some tips on how to properly marinate shish kebab. First of all, Do not use wooden or aluminum utensils for marinating shish kebab. Wood intensively absorbs moisture, so your dishes, not the meat, risk “marinating” first. As for aluminum cookware, it can release harmful substances when interacting with marinade.

If you want to salt the meat, do it no earlier than 2 hours before you start frying the meat.– otherwise the kebab may turn out tough and dry. You can add very little salt to the marinade, which is infused for more than 2 hours, adding salt to the meat before preparing the kebab.

Each good hostess should know how to marinate meat deliciously. After all, in order for the meat to be tender, tasty and soft, it is necessary to first soak it in the marinade. So let's take a look the best recipes marinade for various types meat and cooking methods.

How to marinate meat for baking

Game meat, recipe No. 1

• Lime or lemon
• Sour cream
• Ground red pepper
• Garlic

It is necessary to mix ground red pepper, 2 tbsp. in a plastic bowl. sour cream, lime or lemon juice, 3 cloves of garlic and salt. Add game meat to the resulting mixture, mix thoroughly and keep in the refrigerator for 2 hours. After this, you can proceed directly to the cooking process.

Game meat, recipe No. 2

• Vegetable oil
• Mustard
• Sour cream
• Lime or lemon
• Pomegranate or orange syrup
• Curry, oregano, marjoram

You need to mix 2 tbsp. vegetable oil with 4-5 tbsp. sour cream, add the juice of half a lemon, 1.5 tsp. mustard, 1 tsp. pomegranate or orange syrup, salt, curry, oregano and marjoram. The resulting mixture should be coated with game meat and refrigerated for 1 hour.

Veal, beef

• Soy sauce
• Garlic
• Ketchup
• Ground black pepper

So, how to marinate veal or beef according to this recipe. First you should mix 4 tbsp. liquid honey with soy sauce. Then you need to add salt, 2 cloves of garlic, 2 tbsp. ketchup, ground black pepper. This mixture should be thoroughly rubbed into portioned pieces of meat and marinated in the refrigerator for 3-4 hours.

Universal marinade

• Vinegar
• Red wine
• Celery
• Carrot
• Bay leaf
• Garlic
• Ground black pepper

Vegetables need to be peeled, finely chopped, and pour 0.5 liters. red wine, vinegar and a small amount water, add salt, pepper and bay leaf. Then you need to boil them for 15 minutes over medium heat. After this, add chopped garlic to the vegetables and cool the resulting marinade. After which they need to pour over the meat and leave to marinate in the refrigerator for 9-10 hours.

How to marinate meat for frying

Meat of elk, deer and wild boar

• Carnation
• Bay leaf
• Juniper berries
• 3% vinegar
• Ground black pepper
• Sugar

You need to pour 0.5 liters of water into the pan, add sugar, 50 ml of vinegar, salt, spices, 50 g of juniper berries, let it boil, then strain through cheesecloth and cool. Then put the meat in the resulting marinade and leave to marinate for 1-2 days.

Game meat

• Vinegar
• Dry red wine
• Vegetable oil
• Sugar
• Carnation
• Ground black pepper

How to marinate game meat using this method. Portioned pieces Rub with salt, cloves and ground black pepper. Then you should mix 0.5 liters of wine, 2 tbsp. vegetable oil, 50 g vinegar, salt and sugar. Place the meat in a bowl and pour the resulting mixture over it. Game meat should be marinated for 2 days.

Lamb meat

• Pomegranate juice
• Bulb onions
• Pomegranate juice
• Bay leaf
• Ground black pepper

It is necessary to mix the chopped portioned pieces meat with onion rings. Then add pepper, salt and bay leaf. Pour 1 cup of pomegranate juice over the meat, carefully again

stir and leave to marinate for 5-7 hours.

Veal meat

• Red wine
• Garlic
• Zest of half a lemon
• Red wine
• Mustard
• Bay leaf
• Parsley
• Soy sauce
• Ground black pepper

There are probably few people in the world who don’t like barbecue. For Russians, this dish is a “business card” of a vacation spent in nature. Many compatriots associate “going to barbecue” with spending time outdoors with their family. In this article we will give several recipes for how to marinate pork kebab and share proven recipes.

Most important secret choice - the meat should be fresh, smooth, elastic, without blood or mucus. Its color when cut is bright pink, the surface is slightly moistened, not sticky, and the juice is clear. By pressing a piece with your finger, you should feel that the meat is dense, and the dimple that appears when pressed disappears in a matter of seconds. In a stale product, the pit may not level out at all or may take a long time to disappear.

There are other selection rules.

1. A pig carcass is good because its many parts make it tasty, soft and juicy dish, so it’s better to choose it. You just need to learn how to marinate pork kebab.
2. In a stale product, the layers of fat are matte and sticky, have a gray-yellow tint, and there are mucus impurities.
3. The darker the pieces, the older the animal. You can check it by tearing it thin piece by hand: if the pig is young, this is easy to do.
4. If you have a choice: buy chilled or frozen pork, choose the first option, the taste will be better.
5. Frozen meat can be taken if it has not been re-frozen. When touched, a dark spot will be visible on the pork, and re-frozen pork will not change color. Fresh meat will not leave a wet mark when pressed, while defrosted meat will release juice.
6. To prepare pork shish kebab, take the neck - soft part carcasses on the neck along the ridge with evenly distributed streaks of fat. You can choose tenderloin, ribs, loin or a cut along the ridge (removing the fat before cooking).
7. Meat from the back of the carcass is not recommended for making barbecue; it will be dry and tough.

All you have to do is find out how to marinate pork, what kind of container is best to do it in, and you can start cooking barbecue.

What is the best vessel to marinate meat in?

By selecting correct container for marinating shish kebab, you guarantee that its taste will not deteriorate, but useful properties will not decrease after cooking.

1. It is better to choose dishes for marinating shish kebab from clay, glass, ceramics or enameled.
2. You should not use a wooden container for this, because during the pickling process, wood releases tannins that change the taste of the dish.
3. Aluminum, iron and cast iron pan are also not suitable due to the fact that the metal oxidizes the food, which can cause poisoning.
4. A plastic container is also not suitable: the meat may become saturated harmful substances that plastic releases.
5. For convenience, it is recommended to take a deep container.
6. It is better to close the container so that the meat marinates better. You can take a saucepan with a lid to prevent pathogenic bacteria from getting inside.
7. Lemon, orange juice, vinegar and wine contain acids, so it is better to choose a chemical-resistant container for pickling so that it does not oxidize.
8. If enamel pan there are chips or cracks, the product may bad taste metal
9. In a glass container you can see which pieces have been marinated and which have not, you can stir the meat and make sure that the marinade covers it evenly.

It is important that the container is spacious and convenient: before preparation, all components should be thoroughly mixed; for this, a deep container is useful.

Popular marinade recipes

Want to know how to quickly marinate pork kebab? We will provide several recipes so that you can complete the task in a matter of minutes.

With vinegar

A dish prepared according to this recipe will be tastier if you take good vinegar(preferably homemade).

Ingredients:

• one and a half kilograms of meat;
• 4 tablespoons of 9% vinegar;
• 1 teaspoon sugar;
• 3 large onions;
• salt and pepper.

The meat should be cleared of films, cut into medium-sized pieces, rub them with salt and pepper, and mix thoroughly. Then you need to peel the onion, chop it into rings, and pour it into a container with meat. Dilute vinegar with water, add sugar. Then you need to mix all the ingredients, put under pressure, cover with a lid, and put on the top shelf of the refrigerator.

With lemon juice

Ingredients:

• 1.5 kg of meat;
• 1 lemon;
• 3 onions;
• salt, pepper, nutmeg;
• water.

Squeeze the juice from the lemon into a glass and add about 80 grams of water. Place a layer of meat in a container, salt, pepper and sprinkle nutmeg, add other favorite spices. Cut the onion into rings, sprinkle it over the meat, and sprinkle with lemon juice. Place a layer of meat, again spices and onions, continue this several times until the product is finished. Close the container with a lid and refrigerate overnight.

Lemon juice can be replaced with orange, grapefruit, pomegranate, kiwi juice, diluted vinegar or dry white wine (Rkatsiteli, etc.). If meat is tough, make a more sour filling.

With mayonnaise

Ingredients:

• 1 kg pork pulp;
• 300 ml mayonnaise;
• 4 onions (large);
• salt pepper.

Cut the meat into pieces, add salt and pepper, stir and leave for 15 minutes. stand until it soaks. Pour mayonnaise over, stirring thoroughly and brushing the pieces one by one. The volume of sauce should not cover the meat, it should just envelop the pieces.

Peel the onion and chop it into rings. It is better to mix part of it with the meat in a bowl, place the second on top and press with a lid, and then put it in the refrigerator.

With cream

Ingredients:

• 1.5 kg of meat;
• 3 onions;
• 3-5 cloves of garlic;
• a teaspoon of salt;
• half a glass of cream (33% fat);
• ground red and black pepper, coriander.

Peel the onion, wash it and cut it into half rings. Peel the garlic and chop finely with a knife. Dilute the cream with warm water (40 °C). Place the onion and garlic in a bowl, crush thoroughly with your hands, add salt, pepper, spices and diluted cream. Mix everything thoroughly (you can heat the marinade, but do not bring it to a boil) and leave for half an hour. Place the chopped meat in the marinade.

Stir gently, cover with a lid, and leave the meat in the marinade for 4 hours at room temperature. After this, you can fry the kebab in the oven, in a frying pan, on coals or in an electric kebab maker.

Ingredients:

• 2 kilograms of pork (neck);
• half a kilo of tomatoes;
• kilogram of onions;
• liter of tomato juice;
• black and red pepper (ground), paprika, coriander, cumin, marjoram and basil;
• a tablespoon of vinegar;
• half a teaspoon of sugar;
• salt.

Wash the meat, place on a paper towel, dry, cut into pieces 4 x 4 centimeters. Cut the tomatoes into rings. Peel the onion, wash it, cut one part into large rings, and chop the second in a blender.

Add sugar, vinegar, spices to the onion pulp, pour in tomato juice, mix. Place meat, tomatoes, onions in layers in a saucepan, again meat, tomatoes, onions, pour over the barbecue marinade, leave to marinate in the refrigerator for 2-3 hours.

Salt the meat and immediately thread it onto skewers with onions and tomatoes. If tomato juice salted, be careful with adding salt.

With mineral water

Ingredients:

• 3 kg pork (neck);
• liter of mineral water;
• 2 tablespoons sunflower oil;
• 1 kilogram of onion;
• salt, spices - to taste.

Wash the meat, dry it, cut off the film, cut it into pieces, put it in a saucepan. Chop the onion for the marinade, mix it with the meat, add salt and pepper. Fill everything mineral water To ensure that the pieces of meat are completely covered with the marinade, place the kebab in the refrigerator for 12-15 hours.

With wine

Ingredients:

• 1 kg of meat:
• 300 milliliters of dry red wine;
• 4 onions;
• half a lemon;
• 5 black peppercorns;
• red pepper;
• dill (half a bunch);
• salt.

Thaw and wash the meat, after the water has drained, cut out all the veins and fat. Cut it into pieces of approximately 5x5 centimeters, beat them a little. Peel 3 onions and cut them into rings. Cut 1 more onion as for frying. Remove the center with grains from the red pepper, cut the pulp into large pieces. Chop the dill, pour half of the greens into a bowl to sprinkle on the finished kebab.

Place the meat and finely chopped onion in a deep container, stir for 3-4 minutes until it is soaked. Pour in 50 ml of wine and the juice of 1/2 lemon, mix everything again for 2-3 minutes. Place the pieces of meat in a pan, sprinkling each layer with dill, red pepper, adding black peppercorns and salt.

Pour a glass of wine over the meat and place onion rings on top. Tighten the neck of the container cling film, put the meat in the refrigerator for 6 hours. Place the meat on skewers, alternating it with onions and pieces of red pepper.

While frying, periodically spray the meat with marinade.

With beer

Ingredients:

• 1 kilogram of pork pulp;
• half a liter of beer;
• salt and pepper.

Cut the meat into pieces and pour beer over it, then marinate for about an hour. Drain the liquid and dry the pieces of meat. Add salt and pepper to your taste.

Little tricks for cooking pork kebab

1. It is better not to purchase ketchup or mayonnaise for cooking because of the many additives in them; when frying, such a marinade will lose its taste.
2. Salt the shish kebab already prepared, without adding salt to the marinade, so that it does not become tough.
3. Pine, spruce, maple and alder firewood is not suitable for frying; it will fill the meat with carcinogenic substances. It is better to choose oak, birch or cherry. It is important to pay attention that there is no moisture on the wood, and not to use chemicals when igniting.
4. When threading the meat onto skewers, you should alternate it with onions, distributing the pork so that there are no hanging pieces.
5. When frying, pour wine, water or marinade over the meat to prevent it from drying out.
6. It is better to fry the meat not over smoke or fire, but over coals, moving the skewers close to each other.

Conclusion

There are many variations of barbecue recipes, but a general trend can be identified: the marinade may include lemon, orange, kiwi or pomegranate juice or dairy products; onions, black and red peppers, basil, marjoram, garlic; olive or sunflower oil.