The final result of cooking shish kebab, its sharpness and juiciness, largely depends on the sauce. Meat can be marinated in water, wine, cognac, kefir, mayonnaise or lemon juice. But literally every recipe uses onions. It is generally accepted that the more onions, the better, the richer and tastier the kebab will be. Usually onions are placed in a one-to-one proportion with meat. It is cut into large rings and put on a skewer.

Barbecue spice mix

There are a huge number of spices for barbecue. Any spices or sauces should be chosen depending on what you will be cooking. If you take lamb, then ginger, cloves and rosemary are best suited for this kebab. They will not only enrich the taste of the kebab, but will also make the unusual smell and taste of lamb less noticeable. If you use veal and pork for barbecue, sage, coriander and ginger are suitable as spices. They are the ones that are added to the true, real, “correct” Caucasian kebab. Chicken and duck go best with tarragon, and goose with caraway, nutmeg and thyme. If you are cooking fish, be sure to add herbs, ground coriander and allspice.

There is no single, universal set of spices suitable for any occasion, but there are certain ones that can be put in any of the kebabs. These include mustard, basil, bay, anise and Italian herbs. You can use dry herbs for the marinade. Different types of sauces can give the taste of shish kebab. The number of their recipes is as large as the number of kebab recipes. You can prepare garlic sauce, tomato sauce, satsebeli sauce, tartar sauce, and any other sauce that suits your taste.

Often, barbecue seasoning includes spices, the smell of which can be called rich. Firstly, these are various types of peppers, dried herbs, horseradish, mustard, coriander, celery, marjoram, basil, thyme. It is recommended to lightly fry the barbecue spice mixture for more aromatic smell. When they begin to intensify their smell, they need to be removed from the heat and cooled, and then ground in a coffee grinder.

Today you can buy a wide variety of spices, and this is quite convenient, since you do not need to worry about the correct proportions of ingredients. But, over time, they lose their original taste, so it is recommended to buy seasonings in sealed containers or grind them immediately before adding them to the kebab.

Seasonings not only improve the aroma and taste of the dish, but also promote digestive processes and increase appetite.

So, in order to start cooking real and tasty kebab, you must first choose the right meat. What kind of meat should you buy? Some people only like lamb, others do not eat pork, and still others eat any meat. Pork is perfect for a good barbecue, not very fatty, only fresh and not frozen. What part of pork should I use for the best result? I wouldn't risk other parts of the pig's meat just to be disappointed. Take the neck and that's it. But, and right there, I will make one reservation. It has such a middle, without veins, slightly pink in color, which runs along the spine on both sides. So, it’s also not suitable for barbecue. And even if it ends up on the barbecue, and this can always happen, then you will immediately begin to chew it like chicken breast and without much taste pleasure, no matter what seasonings you use. Like all butchers, I will also assure you that frozen meat loses its main taste properties. Although, what can I say, our brother cannot take something for nothing. It happens that somewhere fresh meat is found, but over time it doesn’t always work out. Therefore, listen to at least one piece of advice: do not marinate meat frozen or otherwise. cold, let it first thaw to room temperature and drain all the blood water. Pay attention to the color of the meat: if the meat is faded and dried out, it means it is not fresh and it will not make a kebab. Conclusion: fresh meat, frozen, is better than not fresh! Draw the right conclusion yourself!

To begin, rinse the meat with running water and dry it with a napkin. Who knows how and who groped him before you, and there is absolutely no need for moisture in the marinating. If you buy meat at the market early in the morning and marinate it according to this recipe right away, then in the evening you can safely turn it on the grill!

We have dealt with meat, by the way, lamb will be even tastier, and I have been convinced of this more than once and will always affirm this. I once had the opportunity to cook barbecue for a purely Turkish society; they bought me the meat themselves. What was it like? It was surprising that they snatched pieces of meat almost from the mouths of even others! The lamb was marinated exactly according to this recipe! Therefore, I still try to treat my dear and respected guests with fresh lamb!

Using this method, we cut the meat into transverse washers 3-4 cm wide, then into equal pieces, removing the bar and tendons. Don’t get too carried away with removing the lard, this will add some juiciness. After a good workout, you may end up like me, where each shelf of meat comes out with a difference of two to five grams!!! For lean lamb, it is recommended to also put fat tail fat between the meat. Let's leave this topic for lamb lovers.

Now the ingredients for marinating and the whole secret of my dish. We take it at a rate of, let’s say, 3-4 kilograms. The main system for marinating meat is not what ingredients to put in it, it’s even very important in what sequence!

1. Salt (about 4-5 tsp). I’ll say right away that everyone’s tastes are different, I personally don’t add salt to anything on the table, I never even add salt to eggs or tomatoes. The two chemical compounds, sodium and chlorine, that make up salt, do not provide anything good for the body, and they will damage the bones to the point of arthrosis. Let’s not talk about the fact that salt is simply necessary, you can’t live without it, etc. But under-salted kebab will be very inappropriate, so it needs to be well and properly salted.

2. Black pepper and, I especially emphasize, coarsely ground, as in the picture. No “dust” from the pepper shaker! Better yet, crush the peas with the flat of a knife and then cut them a little with the tip. When you chew the meat, these grains will give you a pleasant taste sensation. How many? 15 – 20 peas!!! If you want more, it's not for everybody! By the way, black pepper is very beneficial for the body!!! Are you familiar with vodka with pepper for colds? So, it is not vodka that gives the healing reaction, first of all, but the black pepper itself!

3. Coriander. She is also cilantro. I think you are familiar with this name. Again the question is - how much? I think that 15-20 peas will also be enough. They need to be crushed in a mortar, first lightly fried. It may already be sold ground. But, in no case, maybe I will repeat, it is IMPOSSIBLE to overdo it with seasonings! Otherwise you won’t get the real taste of meat. If the coriander is already ground: a little more than half a tsp. Or rather, it will be like in the photo. I have seen how they marinate kebab with green cilantro, but in order to recommend this to you, you need to check it yourself. I haven’t tried it - I don’t know, although I’ll definitely try to marinate it like this as soon as the opportunity arises.

4. Basil. I have it in a jar, dry. Sold in almost all stores. Take the same amount as ground coriander. In a teaspoon size it is 1/2, maybe a little more! This herb does not have such a sharp and pungent taste.

5. Thyme. He's Thyme. One of the Asian seasonings, from which dried thyme is used. In small quantities, it complements vegetable and meat dishes well, as well as various salads. The use of thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain strength, energy and courage. In the Middle Ages, girls embroidered a sprig of thyme on knights' scarves for courage. How many? Per kilogram – one or two pinches, rubbing lightly with your fingers.

6. Zira, aka Zra, aka Kumin. Not to be confused with caraway seeds or dill. Such things do not go into barbecue at all. Look in stores, with friends and it will pay off for you! I haven’t seen it in German stores, but they definitely have it in Russian stores! Quantity? A very specific seasoning, a little less than half a tsp will be enough. Zira has a very specific taste, so be careful in its quantity. Zira is very similar to dill, don’t confuse it!

7. Bay leaf, a couple of pieces. Let it even break into small pieces while stirring. When you put the meat on skewers, if you notice it, simply move it to the side. They don't eat it!!!

8. Red pepper, paprika. Ground, sweet. You can have a teaspoon without a “slide”. It will give a slightly desired aroma and a beautiful color when frying. Want to add some spice? One clove of crushed garlic, add hot capsicum, but I warn you that the taste of the meat can be greatly interrupted, I think you don’t need this, because you wanted a real kebab, right?

9. Onions. We prepare it in two ways: smaller onions are used for meat, larger onions are used as a snack. First, cut large onions and only into rings. The rings need to be separated from each other. We sort it out carefully and add the rings separately into a dose, and mix everything else with the meat. Snack on the kebab rings! And not some kind of waste or tails, cut at random. Aesthetic culture and accuracy must be present first of all! About 5-6 bulbs will be enough. As some people write that onions are 1:1, it seems to me that there will be a lot, just cut them correctly so that they release the juice. For convenience, in the second way, you can pass the onion through a meat grinder, and then squeeze the resulting mass through cheesecloth. This is what I use, it’s very convenient and you don’t have to deal with onion waste. It’s even easier to put it through a juicer, it will be more practical, but it will be more hassle with washing the machine. The next day, you can sprinkle onion rings with vinegar diluted with water and sprinkle with red or black pepper, as you like!

10. Sunflower oil, do not confuse it with olive oil, 5-6 tablespoons. Yes, yes, you heard absolutely right, it’s sunflower oil! Imagine yourself that you threw meat into a frying pan, without oil. And, no matter how non-stick frying pan you have, any meat will simply start to burn. This is what you see in the pictures of other barbecue makers, where the charred edges stick out, and you need to chew them, because spitting them out is ugly and just inconvenient. Add the oil after all the added, mixed ingredients, in exactly the same order as written.

This is what someone fried meat looks like in the picture: a. marinated without oil;
b. the onion was cut too finely and not all of it was removed;
V. this is the meat that comes from the neck trim,
slightly pink in color, does not change its shape after marinating and does not have a real, juicy taste. How did it burn? Can this be called shish kebab?

11. And now, having put everything that is written above into the meat, passing it between your fingers, we begin to mix everything thoroughly, adding an equally important and, I would even say, effective product, this is LEMON. Half a good-sized lemon will do. Just be careful to squeeze out only when everything is already mixed with seasonings and oil. If lemon gets on clean meat, it will immediately become a “stake”, like vinegar does, so vinegar simply does not go into barbecue.

You can pour vinegar over already fried kebab.

12. A quarter, or maybe half, of natural pomegranate juice will add even more compliments to you and hide the key to your recipe even more reliably! Pomegranate, in the summer, is unlikely to be found anywhere, and it is better to neglect juices in the store. Many tests show that the grenade was not even nearby. So, let's leave your experiment until late autumn.

Mix all this thoroughly and leave it tightly covered in the pan, pressing down on top with a plate of approximately the same diameter. Place something heavy on top and leave it like that until tomorrow. Although, as I mentioned above, if the meat is fresh, then it will also marinate throughout the day. In the morning, mix everything, now enjoying the smell that will already come from the meat. You can even lick it or bite it, now there is nothing scary in this meat.

And this is what fresh, soft, vigorous, marinated meat should look like. It can be immediately distinguished from bad meat. Conclusion: be friends with the butcher, at least find out what days he slaughters. An exceptional case is if you do this yourself. Now I’ll also pay attention to the grill. It must also meet some parameters. It is best to have an iron one, or even better, a stainless steel one; the thicker its walls, the better. It will retain heat better and fry the outermost pieces.

And you don’t have to torture yourself with hunger by making barbecue on bricks or hanging chains somewhere.

My barbecue looks like this: length - 60 cm, height 15 (from the grate) and width 22 cm. The main mistake of those who make barbecues: the grate should not have a large number of holes. It would be better if a quarter of the bottom of the grill was made entirely of grate, the rest was solid iron. You will see how the meat will simply brown and fry to its full depth. And most importantly, it will not flare up under the flame of fire, where the meat will immediately take on a smoky color and lose the taste we all need. Do you want to eat soot??? Me not!!! Smoking is a completely different topic and in this case it will simply not be appropriate.

This barbecue is for a small company or an outing. At the moment in the photo, my newest barbecue is being tested. Now that everything is over. behind and the meat has been eaten, I can say with confidence that it did not pass the test 100% and now has its drawbacks: along the edge of the holeless bottom, along, I made holes through five centimeters and now everything is fine! Yes, there was no damper for the blower yet, so I had to remove the meat from the place where the grate was, my welder said that he would fix this matter.

Also, I will not focus on the fact that the meat should be fried at good heat all the time, turning and, in no case, should not be doused with flames. Let the coals burn thoroughly, fan the ashes, and only then do the most beautiful thing in this art - fry the kebab! Every self-respecting kebab cook should know this!

Next to the grill is all my marinated and skewered deliciousness! Everything is very convenient and practical! Regarding lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat cooks quickly, just a couple of minutes is enough. Women especially need to learn one truth, because... they often confuse the juices from the fried meat with blood, so they ask for more fried meat. Although the meat is already quite ready.

I will also reveal my tradition to everyone. Once the coals are lit, I always grill just one stick first. For the success of the event, I will pour a glass of good red wine and evaluate the quality of the future kebab. I’ll let my guests try it, even if not all of them, irritating them to the limit. And then it went - let's go!

I personally have had cases where close friends, one even a butcher by training, were speechless while eating. And after 5-6 sticks, exhaling, he said that he had never eaten such kebab! Now, by the way, this is the only way to marinate!

There is no need to make meter-long skewers. By the time you eat, you get to the last piece, it will already be cold. Secondly, waving a “sword” at the table, saying how delicious the kebab is, you can gouge out a good friend’s eye. And how wonderful it is to eat shish kebab from a skewer when it is still hot. In this case, I use my own short skewers (total length 37 cm). If you only have 20 of them, it means you have no friends and you cannot invite anyone to visit. The meat should be put on the skewers until the last piece. Or do you do this: “Hey, Vovan, come on, finish your food, give me the skewer, I need to fry Kolka!”

I have about 90–100 of them, they don’t rust, they don’t ask to be eaten, unless they put meat on them, and there’s enough for everyone. And when I go into nature, I take all the meat already put on and only on skewers. In a special container and hidden from all insects. I only put marinated meat on skewers myself and only at home. I don’t bother my ladies with this work; once I’ve taken up the task, I’ll see it through to the end. I don’t want to offend our dear and fair sex, but the meat should not roll on skewers or hang down to the very coals.

As for the size of the sticks, when eating, it’s better to take another, fresh, hot stick, so I stick 5-6 pieces. For lovely ladies, one skewer is enough; she would like to try a second one, but with huge skewers, she is afraid that she might not be able to cope. With my size, I can easily regulate the amount of kebab I eat. We are not in the Stone Age with a spinning mammoth or in a competition: “Who can eat the most!” Although, with a good barbecue, any thought about diet simply disappears! And your lady can always eat two or three skewers with pleasure!

Again, a real-life incident. The day dragged on with all sorts of things, it was late evening, a sauna and, accordingly, a barbecue. One lady from a family circle was very indignant, like, at night, looking at such a dish!? From her youth she knew the rules of nutrition, looked after her figure, and, by the way, she swallowed three sticks, and even a glass of beer!!!…

The last condition and important: always seat guests at the table, let them skip one glass with salads. No walking around the grill, everyone must sit at the table! Let them sniff with their nostrils what you are cooking there. Your place is only by the fire!!! This is where you start serving them your kebab!

Shish kebab should only be eaten hot! And yet, if you treat them to barbecue, let it be only barbecue. Some kind of appetizer, like: pickles, tomatoes, squash. Sweet peppers, black olives, onions, dark bread and, of course, good vodka! There shouldn’t be any manti or pies, because you are only serving SHAB!

I don’t know where they will kiss you later for this, but you will definitely be the first kebab maker in the village! This is what the first skewer looks like, squealing, frying and not burning over the hot fire. And the juice, what juice is flowing, just look! If it drops on the fire, then this drop will immediately burst into flames, but at the bottom of the grill with the least ventilation, this will not happen.

Below you will see that all the batches of barbecue I fried look about the same, so you can do it too, I’m sure of it!

But here is the first batch, people are waiting, everything is poured, just serve it!

And this is what lamb looks like: surprisingly golden brown and just melting in your mouth. This is exactly the meat that you saw in the second picture above. What exactly served as the pickle? This cannot be said; most likely, each ingredient contributed to this work. And the fact that the first pancake can always be lumpy, you know this, but the lesson you will learn from this is the most correct one! In this case, if everything was clear to you, there simply cannot be an error.

Try my recipe, maybe you will like this dish too! You're actually drooling???

PS: as one wise man said, “We do not live in this world to eat, but we eat to live!!!”

A fragrant kebab reminds us of a hot summer, a fun vacation and a wonderful weekend spent in nature near a river or lake. Of course, you can cook shish kebab at home in the oven, but it still cannot be compared to air-fried meat. Some even cook chicken kebab in the oven.

Kebabs are prepared from different types of meat: lamb, pork, beef. Made from pork and with good spices, the kebab melts in your mouth, it is tender and tasty and is eaten instantly, straight from the skewer, while still hot.

Of course, spices, herbs and seasonings give the meat a special taste and aroma, which improve the taste of the dish. The role of spices has long been defined, and in stores and markets there is a great variety of them, so you can please yourself with the exquisite aroma of simple and complex dishes. The composition of spices for kebabs is below.

Barbecue seasoning

• table salt,
• chopped garlic,
• ground nutmeg,
• ground paprika,
• ground coriander,
• dried parsley,
• dried savory,
• ground tomatoes,
• ground black pepper,
• dried basil,
• ground red hot pepper,
• crushed paprika.

All these spices can, of course, be used both together and separately. However, the set of spices above is optimally designed for seasoning a dish such as kebab. Nutmeg can be added very little to dishes (a little, a pinch), however, like most other spices. Remember that excessive consumption of nutmeg is dangerous to health: it can cause nausea, tachycardia, and blurred vision. Eating even one kernel of this nut or its equivalent in ground form can lead to very bad health consequences.

You can probably buy each spice separately and mix it when preparing the marinade for the kebab. You can buy similar ready-made sets, which is very convenient, because you don’t have to bother searching for each spice separately.

As with adding other spices, you should know when to stop when adding seasoning to the kebab marinade. Too many spices will overwhelm the taste of the meat, which is wrong. Therefore, you need to experiment with seasonings very carefully. Spices should enhance the taste of the dish, not destroy it.

It should be noted that spices are used in extremely small quantities, since they are already very aromatic and spicy, and a large amount of them can spoil not only the dish, but also digestion.

Have a juicy and tender barbecue and a wonderful outdoor recreation!

Pork shish kebab is a must-have dish for the May holidays, especially on a picnic. For it you will need to purchase or prepare seasoning yourself; you can take care of this in advance and store the seasoning in a dry, cool place in a container with a tight-fitting lid. It is better not to add greens to the seasoning, but ground garlic, ground paprika and a couple of pinches of red hot pepper will come in handy. Try not to use rosemary and thyme, as they will overwhelm the entire taste of the meat with their aroma - such spices are more appropriate for beef or lamb.

Compound

For 1 kg of pork you will need:

• 2 tbsp. l. dried garlic
• 1 tsp. ground dried paprika
• 2–3 pinches of red hot pepper
• 1 tsp. salt
• 0.5 tsp. ground black pepper

Preparation

1. Pour dried garlic (you can also buy ground) into the chopper bowl.

2. Add ground paprika to the bowl - be sure to taste it, because it may be a little bitter. The spice should be sweetish.

3. Add salt. You can use both iodized and Himalayan, etc.

4. Add ground red hot pepper - literally a couple of pinches, so that it emphasizes the taste of the meat, but does not add strong bitterness. If children will eat shish kebab, do not add hot pepper.

5. Lastly, add ground black pepper. It’s even better to use peppercorns, then the aroma of the seasoning will be brighter.

It's spring on the calendar, which means it's time to open the barbecue season. Many have already gone to their dachas for seasonal work. What kind of work is not worthy of reward? Meat fried over charcoal is suitable for these purposes without a doubt.

I bring to your attention almost classic recipes. Shish kebab is most often prepared from pork. It's a question of taste and price. Pork is available, and the meat itself is juicy and tender. This is a dish for both the feast and the world.

If it’s too early to go outdoors somewhere, then take a look here, you’ll find out how to cook. I highly recommend reading it, I hope you like it and take our recipes and tips to note.

Recipes for delicious, juicy, tender, classic pork kebab with photos

Classic pork shashlik recipe

Just the mention of kebab, also made from pork, makes you salivate. Delicious, fried, aromatic with the most tender meat. Only such a kebab deserves enthusiastic compliments.

Ingredients:

• Pork neck – 1.5 kg
• Onions - 2 pcs.
• Vinegar - 3 teaspoons
• Spices - 3 tbsp. spoons
• Salt - 0.5 tbsp. spoons

Preparation:

1. Pre-washed, dried pork neck, cut into portions.

2. Chop the onion into half rings.

3. Place the pork in a deeper bowl. Add onion, spices, dilute 70% vinegar in a glass of water, pour into a bowl. Everything needs to be mixed very thoroughly. Cover the bowl and put it in the refrigerator for a couple of hours, maybe longer.

4. Place the marinated meat on skewers or skewers. By the way, such a kebab will turn out just as good on the grill.

5. Place the skewers on the coals. You need to fry it for 15-20 minutes, turning it over periodically. You can easily check the readiness of the meat by piercing it with a knife; the juice should become clear.

Chop the tomatoes and cucumbers, prepare the herbs and sauce. Enjoy juicy barbecue in the fresh air, enjoy your appetite!

Pork shish kebab - marinade of mayonnaise and mineral water

The juicy flesh of the meat literally melts in your mouth. Don’t worry about too much fat, it melts at high temperatures without allowing the pieces to dry out. And you can burn calories after such a meal by playing active games in nature with friends.

Ingredients:

• Pork – 2 kg
• Onions - 7 pcs
• Mayonnaise - 300 g
• Salt - 2 tbsp. spoons
• Sweet paprika - 4 tbsp. spoons
• Black pepper - 2 teaspoons
• Mineral water with gas - 1 l

Preparation:

1. Rinse the pork and pat dry with paper towels. Cut into medium sized pieces.

2. Remove the husks from the onions, cut into half rings, add to the bowl with the meat and mix.

To prevent the onion from stinging your eyes, soak it in ice water for a couple of minutes.

3. Pour spices into the bowl: black pepper, sweet paprika, salt. Add mayonnaise, mix thoroughly.

4. Pour in mineral water and mix again. Cover the dish with cling film or a lid and place in a cool place to marinate for at least 6 hours.

5. Thread the marinated pork onto skewers and place on hot coals.

Serve the finished kebab with fresh herbs and vegetables. Juicy meat and bon appetit to you!

Mustard-vinegar marinade for pork kebab

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.

Ingredients:

• 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

Preparation:

1. 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.

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

3. 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.

4. Then add spices, I use natural barbecue mixture, grill seasoning. Mix well.

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

6. 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!

Marinate pork in tomatoes

Cooking barbecue is an exciting activity, like a whole ritual. The most important thing is to choose and marinate the meat correctly, then the results will delight you and all your loved ones. Don't be afraid to try something new, maybe this way you will find your perfect recipe.

Ingredients:

• Pork – 1.8 kg
• Onions - 2 pcs.
• Ground black pepper - 2 teaspoons
• Tomatoes – 200 g
• Salt - 1 tbsp. spoon

Preparation:

1. The very first and most important point is preparing the meat. It needs to be washed, dried, cut into medium-sized pieces. At the same time, do not forget to remove veins, films and fat, if there is a lot of it.

2. Peel the tomato and chop it as finely as possible.

To easily remove the skin from a tomato, make a cross-shaped cut on top and place in boiling water for one minute.

3. Peel the onion, cut into half rings, mix with salt using crushing movements, we want the onion juice to form. Place the onions and tomatoes in a bowl with the meat.

4. Add black pepper and mix with your hands so that each piece is coated with marinade. Cover the dish and place it in the refrigerator to marinate for 6-8 hours.

5. Thread the finished meat onto skewers.

6. It is better to fry shish kebab on smoldering coals that have retained the heat inside.

Do not turn the kebab often for better cooking.

Everything is ready, you can serve it to the table. Have a fragrant barbecue, have a wonderful weekend and bon appetit to you!

Marinade with nutmeg and lemon juice

You will get an unusually tender, spicy kebab if you first marinate the meat in nutmeg and lemon juice. An excellent snack in nature will bring a lot of pleasant impressions.

Ingredients:

• 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

Preparation:

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

2. 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.

3. Fry the meat on skewers on the grill until a beautiful crust forms. Have a good mood, bon appetit!

Pork shish kebab in dark beer

A simple recipe for marinating meat for barbecue. The aromas during frying will be divine, just like the kebab itself.

Ingredients:

• Pork – 1.5 kg
• Onions - 2 pcs.
• Garlic - 4 cloves
• Dark beer – 350 ml
• Salt - to taste
• Basil - to taste
• Seasoning for meat - 1 teaspoon
• Grill seasoning - 1 teaspoon

Preparation:

1. Rinse and dry the meat. Cut into medium pieces.

2. Add onion, cut into half rings, and finely chopped garlic to the bowl with meat.

3. Add salt, grill and pork seasonings and mix thoroughly using a pressing motion.

4. Pour in dark beer, sprinkle with dried basil, stir. Cover the bowl and put it in the refrigerator to marinate for 5-6 hours.

You can use fresh basil, just chop it finely.

5. Grill the kebab on hot coals, turning the skewers periodically.

Cover the dish with lavash and place the prepared kebab on top. Serve with fresh vegetables, herbs and tomato sauce. Have a nice weekend and bon appetit!

Herb marinade with mustard

All marinating products are only natural. And it won’t be difficult for you to prepare this recipe. And the result will delight you with far-spreading aromas around.

Ingredients:

• Pork – 1 kg
• Salt - to taste
• Mixed peppers - to taste
• Grill seasoning - 2 tbsp. spoons
• Grainy mustard - 30 g
• Mustard - 30 g
• Thyme – 5 g
• Rosemary – 5 g
• Vegetable oil - 30 ml
• Onion – 100 g
• Greens - a bunch

Preparation:

1. Remove excess fat from the meat, cut off the films and veins. Cut into medium-sized pieces and place in a deep bowl.

2. Add spices, add thyme and rosemary.

3. Next add regular and grainy mustard.

4. Pour vegetable oil into the bowl, add chopped onion and herbs. Mix everything, cover, put in a cool place to marinate for at least 3 hours, preferably more.

5. Thread the marinated meat onto skewers, fry over hot coals on the grill until a crispy crust forms and the inside is cooked.

Serve the kebab hot. Good luck and bon appetit to you!

Video recipe for juicy kebab in white wine

An amazing recipe for a delicious meat meal with family and friends. You can prepare this dish quite simply and inexpensively. See for yourself by watching the video instructions.

Bon appetite!

The big May weekend is ahead of us, I wish you to spend it not only usefully, but also very tasty with a meat snack.

Good weather, juicy meat and great company!