As you know, barbecue is a dish from the distant past with a rather interesting history. In the long past, fearless knights, going on distant hikes, took pieces of raw meat with them. In order not to spoil their food, they placed it in leather bags with wine, and in the moments of rest and snack they fried meat on their spears or various bayonets and branches. Thanks to this, many believe that the term “shish kebab” has its origins in the Turkic “shish” - meat and “bayonet” - spear. Apparently, from that time, it was a custom to pickle pieces of meat.

Today there are many ideas on how to marinate meat for barbecue, and the richness of spices and seasonings will help transform this dish and give it sophistication and an additional aroma. Many connoisseurs of this delicacy believe that it is absolutely optional to soak the meat. Stop sprinkling it with spices and salt.

You can agree with this opinion if the meat cooked by this method is fresh and homemade. But this method is a matter of taste. There are such lovers of roasted meat on the fire who believe that pickling is a rather entertaining process and many men gladly take it upon themselves, considering it a masculine vocation.

Marinade is a combination of natural acid (wine, fruit or vegetable juices, vinegar), salt, herbs, spices, sugar, vegetable oil, all kinds of seasonings and more.

In this composition, raw meat, poultry and many varieties of fish are soaked. These recipes for barbecue marinade allow you to make the meat spicy, juicy, aromatic, with a pleasant acidity and a gentle finish.

Fans of spicy Chinese cuisine can soak the meat in a mixture of soy sauce, a drop of honey, pepper, ginger, dry wine or rice vinegar. Well-soaked meat is fried on the grill, barbecue or grill, greased slightly with sunflower oil. To marinate kebab deliciously, it is kept in the prepared mixture for 1-2 days.

The best recipes for barbecue marinades

To make the kebab really tasty, you need to choose the best marinade for meat, and also properly marinate it. We want to present you the best barbecue marinades, the recipes of which you will see below.

Pork BBQ marinade

Pork, one of the most revered and affordable types of meat for cooking on charcoal. For the execution of this yummy, as a rule, a pork neck is taken, since this part is distinguished by a juicy pulp, with thin veins of fat, which allows you to make the dish soft, literally melting in your mouth. But try to take meat of the first freshness, because frozen meat can be dry afterwards and it is difficult to determine its freshness after defrosting.

To properly marinate pork barbecue, you will need:

• kilogram of collar;
• mayonnaise (95 ml);
• bay leaf;
• onions (330 grams);
• lemon (1 pc.);
• collection of spices and hops suneli;
• mustard (45 grams);
• salt.

How to pickle:

Cut the meat into mini slices, with a diameter of 3-5 centimeter, cut the onion, giving it the shape of the rings, and squeeze the lemon juice. Beat everything thoroughly in a glass or enamel container and leave for 22-33 minutes. In the meantime, prepare the marinating solution. Mix mayonnaise, spicy mixture and mustard, transfer your sauce to meat with onions and sprinkle with salt. Marinate pork kebabs for about 2-3 hours.

Pork barbecue marinade with vinegar

Many people think that a quick pork barbecue marinade is a recipe for vinegar. Thanks to this element, which is inherent in acid, the meat is quite tender and juicy.

Therefore, if you want to quickly pickle pork skewers, then take the following products:

• kilogram of pork;
• water 100 ml;
• vinegar 9% (100 ml);
• onion (3 pcs.);
• seasonings and spices (by eye);
• salt.

How to pickle:

Separate the meat with slices or cubes, depending on which method you will fry it. If on skewers, it will be more convenient and correct to string cubes the size of two matchboxes. If it will be a grid, then try slicing. So, salt the prepared meat pieces, pour vinegar diluted in half with water. Add the chopped onion rings there, and then fill with seasonings and fragrant spices.

Put your meat marinade in a warm place for an hour. After, move the barbecue container to the cold, but not to minus temperature. You can marinate your treat from 2-3 hours to 2-3 days.

Delicious Kefir Pork Kebab

The difference between the marinade, which is based on kefir, is that yogurt has a more gentle effect than vinegar, so for the meat to be fully cooked, it takes a little longer (from 10 to 24 hours).

To learn how to marinate pork skewers with kefir and enjoy an unsurpassed taste, take these products:

• kilogram of pork;
• kefir of any fat content (450 ml);
• sugar (12 grams);
• onion (5 pcs.);
• salt, spices (coriander, pepper, zira, basil).

How to pickle:

The recipe for marinade for pork skewers based on yogurt is not much different from the one served above. The only difference is kefir instead of vinegar. Therefore, in the same sequence, arrange all the components and fill everything with sour-milk liquid. Soak the composition for about an hour in room conditions, and then put it in the cold for 3 to 24 hours.

Mineral barbecue marinade

Many lovers of meat at the stake who have tried many different versions of this appetizer believe that the best marinade for pork shish kebab is a pickle on a mineral water. Thanks to this seething ingredient, your meat, when saturated with oxygen, will be insanely soft and tasty. In addition, this method does not require many auxiliary ingredients.

To prepare a barbecue on mineral water, stock these components:

• a kilogram of young ham or a collar;
• onions (430 grams);
• mineral water (1 l);
• zira and black pepper;
• salt.

How to pickle:

Divide the meat into small slices, but try to have a little more matchbox. Chop the onion into halves of the rings, place in a shish kebab container (good if it is enameled or glass), mash properly until juice appears and place a layer of chopped pork on top. Top the spices and pour mineral water.

Try to salt in the end, right before cooking the meat. This will save juiciness, because salt draws all juices from meat. Put your appetizer in the cold for 3 to 12 hours, depending on the time you have.

Chicken BBQ marinade

Chicken kebab, like pork, is no less in demand and popular. Chicken, unlike pork, beef and lamb, urinates and cooks much faster. Perhaps that is why many appreciated the merits of this wonderful dish, because people do not always have the extra 12 hours to wait for such a treat. A barbecue wanted right now.

Therefore, to marinate chicken for barbecue, take:

• kilogram of chicken;
• juice of two lemons;
• bulgarian pepper of different colors, 1 each;
• honey (2 tbsp. l.);
• fresh small tomatoes (5 pcs.);
• olive oil (55 ml);
• black pepper, basil, salt, turmeric (a pinch);
• garlic (2 prongs).

How to pickle:

Cut the chicken into medium pieces and sprinkle with salt. Combine honey, lemon juice, spices, olive oil and garlic in a bowl. Bulgarian pepper cut into circles, and tomatoes rings. Cover the meat and vegetables with a skilful chicken skewers marinade and send to the cold, soaking for about half an hour. After, take the metal wire rack and distribute the kebab with vegetables and bake on the coals. Watch your coals smolder rather than burn.

This recipe for chicken skewers marinade was enjoyed by many who have tried it. The chicken is juicy thanks to vegetables and marinade, and after 25-35 minutes your chicken delicacy will be ready.

Beef Kebab Marinade

Most people who prefer dietary beef, not knowing how to pickle beef skewers, risk getting burnt pieces that can be raw inside. In order to avoid such a nuisance, you need to know some of the nuances of soaking barbecue from hard beef meat.

Want something interesting?

To do this, take:

• a kilogram of beef (it is best to take a tenderloin, loin or rump);
• onion (3 pcs.);
• dry wine (155 ml);
• fresh tomatoes (550 grams);
• garlic (3 prongs);
• a bunch of cilantro;
• salt and a handful of ground pepper.

How to pickle:

To properly marinate kebabs, beef must be chopped into pieces similar to the size of a box of matches.

Then salt it, pepper and cover with chopped onion rings. Pour wine into a beef snack and leave for 3-4 hours, stirring periodically. After all, string the meat mixed with rings of tomatoes and cook over the hot coals from cherry or apple tree. Serving the treat on the table, cover it with chopped cilantro.

Lamb kebab marinade

Not everyone loves lamb because of its inherent specific smell. But if you approach the issue correctly and prepare this product, cleverly crafting a few subtleties, you can get an amazingly appetizing and tender meat dish. To marinate lamb on a barbecue, select the meat of a young animal, not exceeding the age of one year. For an appetizer on wood, the front scapula, ham or entrecotes, which can be depicted on the bone, are perfect.

To learn how to marinate lamb shish kebab and amaze your friends and relatives with your dish, stock up on the following products:

• kilogram of pulp of a young lamb;
• half a glass of tkemali sour sauce;
• onions (3-5 pcs.);
• zira and dried barberry;
• tomatoes (5 pcs.)
• chopped cilantro and dill.
• salt and pepper.

How to pickle:

Cut the lamb into slices about 4-5 centimeters. Detail the onions in a blender and send to the meat. Tomatoes should be freed from the skin, immersed in boiling water for a minute, and then get rid of it without much effort. Then chop the red garden fruits and also enrich your meat with them. Pour in all the tkemali sauce and sprinkle with spices, chopped herbs and salt. Leave in a warm place for 2-3 hours and you can begin to roast on charcoal. When the meat is ready, you can serve it with plum sauce and herbs.

Rabbit BBQ Marinade Recipe

Many people believe that rabbit meat is quite dietary meat in its composition and is in no way suitable for cooking kebab. But those who nevertheless decided on this experiment did not regret it at all. After all, rabbit meat made on the coals of fruit trees is a truly extraordinary and magnificent treat for lovers of dietary goodies.

To quickly marinate rabbit meat skewers you need to take:

• kilogram of a young rabbit;
• tomato, zucchini and Bulgarian pepper (1 pc.);
• sour cream (435 ml);
• coriander, cumin and pepper;
• onions (3-4 heads);
• salt.

How to pickle:

Before marinating meat for barbecue, prepare marinade and vegetables. Mix the yogurt with all the spices and salt, and chop the tomatoes, zucchini, onions and peppers with the same and even rings. Divide the meat into pieces, place the sliced \u200b\u200bgarden fruits on top and pour everything in a sour white sauce. Leave your marinade in the cold for 3-7 hours. Then fill the skewer in turn with meat, all vegetables, including onions and knock everything tightly. Fry on a smoldering fire and enjoy the incredible taste.

Marinated salmon kebab

Agree that it can be tastier and more original than a kebab of all adored salmon that has absorbed a bouquet of fragrant marinade. Given that the salmon itself is very tender, not requiring lengthy cooking processes, then pickling it will not take long. And the result will certainly surpass all, even unthinkable expectations.

So you will need:

• salmon fillet (200-300 grams);
• one lemon;
• salt and allspice;
• green olives oil (33 ml);
• fresh herbs (parsley, celery, cilantro).

How to pickle:

Since, as the proverb says, “everything ingenious is simple,” then here it is just right. Sprinkle salmon with lemon, gently wipe with salt and spices, and drip on top a little oil from Greek olives. Forget about it for half an hour in the cold, and your marinated salmon for barbecue is ready, you can start frying. When serving, sprinkle lightly assorted greens and sprinkle with lemon juice.

Recipe for marinated onion to barbecue

To complement the taste, we bring to your attention pickled onions to barbecue, which brilliantly fits any kind of meat. To make your side dish appetizing and rich, you need to use red Crimean onion. It is distinguished by its special sweetness and juiciness, but if not, then any onion will do.

So, to pickle the onion for barbecue, take:

• onions (500 grams);
• vinegar 9% (15 ml);
• salt and a pinch of sugar;
• olive tree or sunflower fruit oil (15 ml);
• fresh dill (bunch).

Cut the onion rings, sprinkle with vinegar and oil. Salt and sugar. Chop the dill and add to the onion rings. Thoroughly mix and forget about it for 10-15 minutes. While the kebab is cooked, your onion will be ready. By the way, such a side dish will perfectly take root with herring, lard, mushrooms, potatoes and more.

A recipe for a delicious barbecue sauce

In addition to onion marinated under a barbecue, the taste of meat will perfectly complement the spicy sauce.

To execute it, take:

• ketchup or tomato sauce;
• green herbs;
• sugar;
• a bunch of green onions;
• salt.

If you have chosen tomato sauce, then you need to slightly dilute it with hot water, for 415 grams of sauce you need to take 75 ml of water. Grind greens in equal slices, add to the sauce, then salt. If you wish, you can add a bit of red pepper or pressed garlic.

Pay your attention to some useful recommendations on the correct and successful cooking of meat on coals and take a note:

1. If you cut the meat very finely, then your kebab runs the risk of being dry, because juiciness is easier in larger pieces;
2. For frying meat, use firewood from fruit trees, but not ready-made coals. This will enrich your delicacy with an additional aroma;
3. If the meat was given to freezing, then only mustard is able to increase its juiciness. To do this, generously coat it with chopped pieces before pickling;
4. The coals in your barbecue should not burn, but smolder quietly. If they flare up strongly, pour them with beer or water. You can sprinkle with salt;
5. Rigid meat will help soften the kiwi or a slice of pineapple added to the marinade. These fruits have an excellent property to soften protein.

Guided by these simple recipes, you will quickly learn how to cook barbecue from all kinds of meat. Enjoy your appetite.

Choose the best marinade for pork barbecue from 10 recipes: for juicy, flavorful and delicious meat!

A simple recipe for pork barbecue marinade: does not contain anything superfluous and allows you to feel the taste of meat in all its glory.

• Pork - 4 Kilograms
• Ground allspice - 1 teaspoon
• White onion - 1 Kilogram
• Salt - 2 Tbsp. spoons

We clean the onion, wash it and cut into half rings. Add salt and spices to it. With our hands, let the onion pour juice. We put part of the onions at the bottom of the dishes, and chopped meat out on top.

A simple pork barbecue marinade is ready!

Fry the pork in the onion marinade on a large grill for about 40 minutes. We make sure that the onion does not burn. Direct fire is not allowed. Bon Appetit!

Recipe 2: pork marinade kebab with vinegar (step by step photos)

• pork - 1 kg
• onions - 500 gr
• water - 600 ml
• vinegar 9% - 1.5 tbsp
• salt - 1 tablespoon
• sugar - 1 tablespoon
• provencal herbs - 1 tablespoon
• pepper to taste

We clean the onion and cut into rings. Cut the meat into large pieces.

Onion spread on top of the meat. Then meat and onions again.

It is best to serve such a barbecue with a lot of salad and vegetables.

Recipe 3: Pork BBQ marinade

A step-by-step recipe for making barbecue pork meat with an unusual marinade - onions, without vinegar, beer and wine. Delicious pork barbecue marinade.

• pork (neck) - 2 kg
• onions - 1 kg
• bay leaf - 6 pcs.
• salt, spices

Marinate kebab with onions is necessary only in the evening! If you have no time to wait so much, then you should choose a different marinade recipe.

Peel, wash, cut the onions into four parts and pass through a meat grinder or as I grind in a blender.

Cut the meat into medium slices across the fibers.

In the meat, add spices to taste: dried parsley, dill, basil and oregano, as well as add black ground pepper. Attention, do not put salt at this stage!

Now you can pour the whole ground onion into the meat and mix it well with your hands. Leave the marinade to stand like that from evening to night.

Two hours before frying, remove all the onions and bay leaves from the meat and salt it well.

Put pickled meat on skewers. You can even peel and chop with fresh onion rings and alternate with meat or just stick onion gruel from marinade on top of skewered meat, it also works very well.

Then put out the fire, spread the coals evenly and cook the skewers in the heat. Separately, pour the marinade juice into a small plastic bottle, add vinegar and, if necessary, water, this is necessary for spraying the meat on top so that it does not burn, and it is juicy.

Recipe 4: Pork BBQ Marinade with Mayonnaise

• mayonnaise - 200 gr
• onions - 1 head
• pork (fillet) - 2 kg
• barbecue seasoning - to taste

We’ll prepare a list of products for barbecue marinade. We take high-calorie mayonnaise, a large onion, and choose the seasoning for grilled pork meat to your liking. Pork you need to buy selected. It’s good if you get a chilled part of the ham. We cut it into small rectangular pieces.

Send to the pickling tray. We chopped onions and attached to the meat cut. The meat was abundantly seasoned with ground spices and mayonnaise.

The resulting pork barbecue marinade works wonders in just over an hour. Shish kebabs are obtained especially delicious and tender, if the meat is not overexposed in mayonnaise. Under the condition that part of the ham was bought in a chilled form, and not after freezing.

Pork meat is put on skewers without distance - 5-6 pieces per serving. Cook pork on good coals, excluding an open flame.

Recipe 5: marinade for pork kebab with lemon (with photo)

The simpler the marinade, the brighter the taste of meat and the juicier the slices. The most important thing is the quality of pork. Bad meat will never work out of bad meat. And in order not to spoil it, not to dry it, remember that salt should be added to the marinade just before cooking.

• pork neck - 1.5 kg
• lemon - 1 pc
• onions - 3 pcs.
• olive oil - 3 tablespoons
• black pepper to taste
• salt to taste

Rinse the pork well, dry it with a paper towel and cut into large pieces across the fibers and put in a deep pan.

To give the onion more juice, cut it into small cubes and send to the meat.

Pour olive oil into the pan.

Generously sprinkle future kebab with ground pepper.

Squeeze the juice of one lemon on top.

Salt and mix well.

Close the pan with a lid and leave it in the refrigerator for an hour or two. Marinade for pork kebab is ready. In principle, such meat can be cooked almost immediately, but the longer it marinates, the juicier and softer the kebab will turn out.

Prepare the brazier when the coals have reached the necessary condition, salt the meat (1 teaspoon of salt is usually taken per 1 kg of meat) and begin to string on skewers.

Depending on the width of the grill, it is possible to plant 5-7 pieces of meat on each skewer. Shake the onion so that it does not burn.

Cook the meat for 20-25 minutes, from time to time it must be turned over to evenly fry.

Recipe 6: Quick Kiwi Marinade for Pork Kebab

• Pork - 2 Kilograms (neck)
• Onions - 4-5 Pieces
• Kiwi - 1-2 Pieces
• Salt, pepper, seasoning - - To taste
• Fresh greens - - To taste (the more the better)

It is a well-known fact that the pork neck is best suited for barbecue. Even non-experienced kebabs from this part turn out to be juicy and tender.

A piece of meat is thoroughly washed, dried and cut into pieces of medium size. It is very important to cut the meat well, because if the pieces are large, they will not be fried, but if they are small, they will dry.

We put the meat in a convenient dish, pour the chopped onion in half rings to it. Salt, pepper well, add spices to taste and finely chopped greens.

Then peel the kiwi, three on a grater or finely chop and add to the meat. Mix everything thoroughly with your hands, cover and pickle for only half an hour! It is important!

After our meat is pickled, we prepare strong coals and get the skewers.

Tightly string together pieces of meat to each other. I advise you to fry the onions separately.

We evenly level the coals and put the skewers. We fry the meat for about 20-30 minutes, depending on the heat of the coals. Do not forget to turn the skewers from time to time.

We serve our barbecue with fresh vegetables, herbs, beer, ketchup and good mood.

Recipe 7: Pork BBQ Soy Sauce Marinade

• Soy sauce - 0.5 cups
• Tomato juice - 0.5 cups
• Onion - 1 head
• Garlic - 1 clove
• Starch - 1 tsp.
• Vegetable oil - if necessary
• Hot peppers to taste
• Allspice - to taste
• Fragrant herbs - optional
• Spices - optional

Chop the onion finely, chop or crush the garlic cloves. Add spices to your taste: aromatic and / or hot peppers, dried or fresh herbs (basil, hops-suneli), spices (coriander, ginger), etc. Salt is not necessary, because soy sauce is already quite salty.

Pour soy sauce and tomato juice into the prepared ingredients.

Add starch to the marinade, if desired. Shuffle.

Pieces of meat, such as pork, should be placed in the marinade for at least an hour.

Marinade for pork skewers with soy sauce is ready.

Recipe 8: Pork BBQ Marinade on Mineral

• pork pulp - 3 kg
• onions - 10-12 pcs.
• sparkling mineral water - 1-1.2 l
• ready seasoning for meat - 1.5 tsp.
• ground pepper mixture - 1.5 tsp.
• ready seasoning for barbecue - 1.5 tsp.
• salt - 1.5 tbsp. l

Wash and dry the pork thoroughly. Cut into pieces the size of at least a matchbox.

Peel and cut onions into rings or half rings.

Place the meat and onions in a suitable non-metal container. Shuffle. Moreover, choose the dishes in such a way that it is convenient to mix the pork, and the water that will be used to fill the meat does not spill over the edge.

Pour seasonings and spices.

Add salt. Mix well.

Pour in mineral water.

The liquid should completely cover the pork.

Cover the dishes with meat and place in the refrigerator overnight.

Remove the pieces of pork from the marinade, string on skewers and fry over hot coals, making sure that no tongues of flame appear.

Recipe 9: tomato marinade for pork skewers (with photo step by step)

According to this recipe, a classic barbecue is prepared in a Caucasian way.

• pork pulp - 2 kg;
• onions - 5-6 pcs.;
• tomato juice - 1.5 l;
• seasonings and spices "Caucasian set" - 1-1.5 Art. l .;
• salt - to your liking.

We wash the meat well and cut it in portions so that it is convenient to string it on a skewer and at the same time the pieces do not hang down to the coals.

We cut onion rings.

Onions do not regret that the meat was tasty and juicy. It is advisable to make the rings denser, then they can also be strung on a skewer. And you can choose small onions, they are strung whole, alternating with small tomatoes and meat.

Slices of pork and sprinkle with spices.

Pour the onion to the meat and fill it with home-made tomato juice.

The meat is left to marinate overnight in the refrigerator. You can add here a few tablespoons of vinegar. Stir the meat a couple of times so that it is marinated evenly.

Recipe 10: Pork Kefir Kebab Marinade

• pork pulp (I have a front ham) - 1.5 kg
• kefir 3.2% fat - 0.5 l
• medium onions - about 1 kg
• 5 peppers mixture, salt, thyme

First, the pork must be washed under running water, cut off unnecessary films and veins, dried and cut into square pieces, preferably the same size, using a knife on a cutting board.

Pieces should be neither large nor small - 4 ÷ 6 cm.

Meat of this size will be easy to attach to the skewer and allow it to evenly fry.

Shish kebab loves onions, so we do not regret it. Since it is supposed to plant onions together with meat, I recommend taking medium-sized onions.

Remove the husks from the onion, cut half into large rings, chop the other half very finely.

Put pork and onions in a large enameled pan.

Add salt to taste, a mixture of “5 peppers” or just black ground pepper, dried thyme and any other spices for barbecue.

Mix thoroughly with clean hands and pour kefir. Kefir should envelop each piece of meat, so mix everything again.

Top with onion, chopped in rings, close the pan with a lid and put in the fridge to pickle overnight (for 8 ÷ 10 hours).

Marinade for pork kebab on kefir is ready!

Cooking barbecue does not do without cooking coals. Therefore, having come to nature, to light a fire or ready coal.

While the wood is burnt, put pieces of meat on skewers, alternating with onion rings, while the onion pulp in which the pork is pickled must be removed from the pieces, as it will burn.

Put the skewers with meat over hot coals.

During the preparation of the kebab, turn the skewer several times so that the pieces are fried on all sides, and several times pour the meat with the remaining marinade for greater juiciness.

In 20-30 minutes, the most delicious kebab in the world will be ready.

Its readiness can be determined by cutting a piece of meat with a knife. If the juice flows out transparent - the meat can be removed from the grill, if a cloudy-reddish liquid is released - we leave to cook for a few more minutes.

Skewers of pork marinated in kefir can also be served directly on skewers, which is very tasty, or remove slices from skewers and put on a common dish.

Pork BBQ is one of the common dishes of Caucasian cuisine. He gained particular popularity due to his juiciness and tenderness. How to pickle pork shish kebab so that the dish meets all your expectations? You only need to know a number of secrets. Most of them relate to the preparation of marinades.

At its core, marinade is a mixture in which meat is soaked. This mixture consists of acid (wine, vinegar, fruit juices, mayonnaise, kvass), spices, spices, onions and salt. The task of all these ingredients is to give the meat a delicate texture and aroma. However, before preparing the marinade, you should choose the right meat. To learn how to make real Caucasian kebab, take note of a few marinade recipes.

How to choose pork kebab meat

An ideal option for preparing a meal would be fresh, pitted fresh meat with a moderate amount of fat. The freshness of pork is determined by a pleasant smell, and on the cut - pink, uniform color.

When choosing part of the carcass of a pig, preference should be given to the pulp from the neck, loin, brisket and lumbar region. Not suitable for these purposes ham, shoulder blade or ribs. It is an undeniable fact that pork skewers are the most delicious, juicy and fragrant, but the alternative is beef, lamb or chicken breasts.
  In the absence of fresh pork, the use of chilled and frozen product will be quite acceptable. The main secret of preparing a delicious dish from a frozen product is its proper preparation and how long it will be in the marinade. To do this, the meat needs to be thawed, it is best if this happens on the bottom shelf of the refrigerator. This option of defrosting will allow you to save the taste and nutritional properties of the product. Some chefs advise salting the frozen meat and leave for a couple of hours in the refrigerator. Repeated freezing is not recommended, so juiciness is lost. The photo shows what kind of fresh pork has.

What kind of dishes to pickle barbecue

For pickling, it is better to use an enameled, glass or ceramic pan. It is not recommended to use aluminum and plastic containers for these purposes, since during the pickling process, meat can absorb harmful substances from dishes.

Marinade composition

What foods and spices are needed depends on the pickling recipe selected. So for a classic recipe you will need onions, dried paprika, coriander, dried basil, ground allspice, savory, dried chili, turmeric, hazelnut, adjika, salt and vinegar. However, this is not a final list, it may be supplemented, or some ingredients may be replaced with other products. Use the ready-made recipes, performing the step-by-step cooking process.

For this recipe you will need:

• 2 kg of pork;
• 300 g of onions;
• 1 pack of shop kebab seasoning;
• 250 ml of vinegar 6%;
• salt to taste.

Step-by-step instruction:

1. We cut the pork into medium-sized cubes, roughly like 4 matchboxes stacked in a cube.
2. Cut the onion into half rings. We put it in a pan for pickling and squeeze slightly, wait until the juice begins to stand out.
3. Put the meat in the onion and mix everything.
4. Pour seasoning, mix.
5. Add vinegar and mix again.
6. Leave to marinate for two hours until tender. Some chefs believe that it is better if the meat stays in the vinegar liquid a little longer - somewhere around 5 hours.
7. Before you start stringing on skewers, you need to salt the meat.
8. We fry, positioning skewers over hot coals.
9. We serve the finished dish with ketchup or homemade tomato sauce.

Tomato sauce

Ingredients:

• 200 g tomato;
• 4 cloves of garlic;
• parsley greens.

Cooking Instructions:

Put all the ingredients in a blender and grind for two minutes at full capacity. The sauce is ready.

Tip: choosing spices, you can buy ready-made seasoning in the store or use the mixture to your liking. Try not to overdo it with a variety of spices. In everything you need to have a sense of proportion.

Many culinary experts are ardent opponents of vinegar, believing that it only spoils the taste of the dish. In their recipes, they propose replacing it with other products such as kefir, mayonnaise, sour cream, mustard powder, lingonberries, pomegranate juice and tomatoes.

A good alternative to vinegar is lemon juice.

Products:

• 1.5 kg of pork;
• 5-6 large onions;
• 10 g of spices;
• 2 lemons;
• a mixture of peppers to taste;
• salt.

Skewers made using lemon juice are no less popular. The process of its preparation is not much different from the version using vinegar. The main difference is the use of lemon. To do this, take lemons, cut in half and squeeze all the juice into chopped pieces of pork. When pouring meat with juice, mix it thoroughly. Pickling time - no longer than 3 hours.

The success of this recipe largely depends on a well-chosen amount of lemon juice. If you overdo it with juice, the dish will get an unpleasantly sour taste.

How to marinate pork kebab on kefir

The following ingredients will be required for preparation:

• 1.5 kg of fresh pork;
• 15 g sugar
• 0.5 l of kefir with a fat content of 3.2%;
• 6 medium-sized onions;
• pepper, salt.

This recipe is slightly different from the previous one. Its main difference is that kefir marinade has a milder effect. For this reason, the meat should be infused for a longer time - about 12 hours, better - for a day.The kefir marinade does not contain a large amount of spices.

In the process of cooking, it is necessary that kefir gradually saturates the meat. To do this, pour kefir into the onions and meat prepared in the usual way and mix. Pour sugar and mix again. Let the meat brew for an hour at room temperature. Then we put it in the refrigerator, leave it to soak for 10-11 hours.

To prepare this recipe you will need:

• 1 kg of pork;
• 300 g mayonnaise;
• 3 large onions;
• spices to taste;
• salt.

Pour the meat, sliced \u200b\u200binto slices, with mayonnaise. In the mixture we add spices and onions, sliced \u200b\u200bin half rings. Mix everything, leave for 1 hour. In the meantime, prepare the barbecue, kindle the coals.

One of the most original marinade options is wine. In it, the role of the main component is assigned to wine (dry white or dry red). The meat is poured with wine and marinated for 2 hours. (For such a recipe per 1 kg of meat, you will need 2 glasses of wine.) After 2 hours, add spices to it and leave it to marinate for another two hours, if the wine is absorbed, it is necessary to top up periodically. Salted, as usual, before frying.

Marinate pork skewers with cream

The following ingredients will be required for this recipe:

• 1 kg of pork loin;
• 500 g of 20% cream or natural yogurt without additives;
• 5 grams of dried basil;
• 2 large heads of onions;
• 3 cloves of garlic;
• a mixture of red and black peppers to taste;
• salt.

Walkthrough:

1. After peeling the garlic and onions, finely chop them manually with a knife or use a blender.
2. The resulting mass is mixed with finely chopped basil and pepper.
3. We cut the meat into pieces.
4. We rub each piece with the obtained onion-garlic-basil sauce.
5. We put the meat in a deep dish, sprinkle with the remnants of a creamy sauce of garlic and onions and pour cream.
6. We put in a cool place for 6 hours.
7. Before you start frying, drain the marinade.
8. This recipe will be relevant for grilling.

How to marinate pork skewers in mineral water marinade

This recipe differs from the previous ones in its unusual and creative approach.

Ingredients:

• 2.5 kg of pork;
• 1 liter of any mineral water;
• 6 medium-sized onion heads;
• 50 ml of vegetable oil;
• spices and salt to taste.

Cooking:

The cooking process remains the same, except that the mineral water takes on the role of the acidic ingredient. Pickled - no more than three hours. Half an hour before frying, vegetable oil is added to the marinade. You can add champignons to raw meat and pre-fry them with onions in a pan.

You can also prepare a delicious dish using ready-made marinades. Their range is amazing. On the shelves of shops there are marinades with mustard, on pomegranate juice, marinades with slices of fruits and vegetables, classic marinades. Their advantage is a faster pickling process.

Little tricks in cooking barbecue

• If the kebab is cooked in the summer, then the meat should be cut into larger pieces. So it will be more juicy.
• If the meat has been frozen, mustard will help preserve its juiciness. In the finished marinade, just add mustard, grease the pieces of chopped meat and leave for an hour or two hours. At the end of the specified period, the meat is pickled to your liking.
• The process of pickling is very important: the taste of the future dish depends on how successful the marinade is.
• To make a fire for cooking meat, it is advisable to use firewood, not ready-made coals. Thus, pork will be more flavorful and soft.
• So that the meat does not dry on the coals during frying, it is sprayed with homemade wine, water or beer.
• Coals in a brazier should not burn, they should smolder. If during the frying a fire breaks out or the coals smoke heavily, it is either slightly poured with water or knocked down with a special spatula.

In order for everyone to enjoy a successful barbecue at a picnic, we suggest you find out all the secrets of cooking it from this video

Many housewives are happy to cook a variety of beef dishes, realizing how useful it is. But when it comes to barbecue, they choose not her, but any other meat. The thing is a strong conviction: delicious kebab does not come out of beef, when roasted on coals it will turn out to be dry and stiff, one might even say inedible. However, this statement is true only if it is incorrect to choose meat for barbecue or make an unsuitable marinade for it. Having correctly selected and marinated beef for barbecue, you can cook a delicious dish that is just as juicy and pleasant to taste as from other types of meat with a more delicate structure.

How to Pickle Beef

When cooking beef skewers, the most important thing is to properly marinate the meat. Otherwise, the kebab will turn out completely dry, it will be impossible to chew.

• Start by choosing meat. Frozen beef for barbecue is not good. You need to choose fresh or chilled meat.
• For barbecue fit rump, tenderloin, a piece from the back leg.
• If possible, it is better to give preference to veal: when cooked on charcoal, young meat is more tender, and it cooks faster. The lighter the meat and the less fiber in it, the better.
• Cut the beef into a skewer is necessary across the fibers with medium sized pieces. The best option is pieces in the size of two matchboxes laid on top of each other.
• Beef before pickling can be slightly beaten with a kitchen hammer, then the kebab from it will turn out to be softer.
• In order to pickle beef, you need foods with a fairly high level of acidity: vinegar, wine, lemon juice and the like. Soft marinades such as mineral water or soy sauce, in the case of beef, can be powerless.
• Acid reacts with aluminum, resulting in the formation of harmful substances. For this reason, pickling beef in aluminum dishes is unacceptable. Not a good choice would be a wooden tub. The best choices are glass or ceramic, enameled containers and stainless steel cookware.
• Beef must be marinated long enough. It usually takes from 6 to 12 hours, depending on the marinade you choose and how young and tender you came across the meat.
• Salt should not be added immediately to the marinade: it has the property of drawing liquid out of the products. To prevent the beef from becoming too dry, salt is added to the marinade shortly before cooking the kebab, in about 20-30 minutes.
• Beef is better marinated if a load is placed on top.

You should not buy beef pickled in a store for barbecue, as it is difficult to determine how good quality meat is used for this and how good the marinade chosen for it is. Moreover, marinade recipes are not so complicated that they could not be made at home, even if there is no culinary experience.

Kiwi Beef Marinade

• beef - 2 kg;
• kiwi - 3 pcs.;
• lemon - 2 pcs.;
• vegetable oil (refined) - 50 ml;
• onions - 0.25 kg;
• sugar - pinch;
• salt, pepper - to taste.

Cooking method:

• Wash the beef. Blot with a kitchen towel. Remove the films, but leave grease if it gets caught. Cut across the fibers with layers of about 3 cm thick. Beat with a culinary hammer, placing the pieces in a bag so that the spray does not fly in all directions. Pepper and chop the beef into pieces suitable for barbecue.
• Peel the onion and cut it into rings, preferably not too thin. Put in a bowl with meat, mix.
• Wash lemons, cut in half, squeeze lemon juice. Mix it with vegetable oil.
• Pour the resulting beef mixture. Mix everything well so that the marinade covers each piece of meat.
• Cover the meat with a plate, put a jar of water on top. Put it all in the refrigerator for 6-8 hours, preferably at night.
• In the morning, wash and peel the kiwi, cut into pieces and mash with a blender. Add a little sugar, mix.
• Transfer the kiwi puree into a bowl of meat, mix. Leave for at least another hour, preferably 2 hours.

Immediately before stringing the meat on skewers, salt and mix it. Kiwi contains a lot of fruit acids, which soften meat very well and prevent protein folding during heat treatment. For this reason, beef skewers marinated in kiwi puree always turn out to be soft and juicy.

Beef Marinade with Vinegar

• beef tenderloin - 2 kg;
• onions - 0.5 kg;
• seasoning for barbecue - 40 g;
• table vinegar (9 percent) - 50 ml;
• vegetable oil - 50 ml;
• mineral water (with gas) - as needed.

Cooking method:

• Wash the beef tenderloin, dry with paper towels. Cut into pieces suitable for barbecue. For softness, these pieces can be beaten off.
• Rub the pieces of beef with barbecue seasonings.
• Peel the bulbs from the husks, cut them into rings with a thickness of about 2-3 mm. Put to the meat, mix.
• Pour in beef butter, mix.
• Dilute vinegar with a glass of mineral water. If it is not, you can use ordinary boiled water, although mineral water allows you to pickle beef a little faster.
• Pour the meat with marinade, stir well. Add some water if necessary.
• Set the oppression on top and put the meat container in the refrigerator. Pickle it for 8-10 hours.

Beef marinade with mayonnaise

• beef pulp - 1 kg;
• mayonnaise - 0.4 l;
• lemon - 1 pc.;
• garlic - 5 cloves;
• salt to taste.

Cooking method:

• Wash and dry the beef. Cut it into pieces weighing 40-50 g.
• Pass the garlic through a special press and mix with mayonnaise.
• Wash the lemon, cut in half and squeeze the juice out of it.
• Combine lemon juice with mayonnaise, mix.
• Put the pieces of beef in mayonnaise. Mix well so that the sauce covers each piece of meat.
• Put the dishes with meat in the refrigerator all night.

Pickle beef in mayonnaise should be 8-10 hours. Then the kebab from it will turn out tender and juicy.

Beef marinade with kefir

• beef - 2 kg;
• lemon - 1 pc.;
• kefir - 0.5 l;
• garlic - 5 cloves;
• pepper mixture; salt to taste.

Cooking method:

• Prepare the beef by washing, peeling off the films, drying with napkins and cutting into pieces of the right size.
• Finely chop the garlic with a knife, mix it with ground peppers and put in a bowl with meat. Stir so that the condiments are evenly distributed.
• Wash and dry the lemon. Cut it, squeeze the juice. Rub the zest. Mix the zest with lemon juice.
• Pour kefir into the juice, mix. Pour the meat with this mixture.
• Stir the beef, cover with a plate and put in the refrigerator for 10-12 hours.

In kefir, it makes sense to keep beef longer, since this marinade is not too sour. If you remove the meat from the marinade earlier than after 10 hours, the kebab from it may not be soft and juicy enough, so it’s better not to risk it and marinate the meat for a sufficient amount of time.

Beef marinade with lemon

• beef - 1.5 kg;
• lemons - 2 pcs.;
• olive oil - 150 ml;
• garlic - 4 cloves;
• ground black pepper - 5 g;
• salt to taste.

Cooking method:

• Wash the meat, pat dry, cut.
• Squeeze the juice from the lemons. Add the zest of one lemon to it. Add pepper.
• Pass the garlic through a press, add to lemon juice.
• Pour the oil into the juice. Mix well.
• Pour the marinade over the meat. Stir and refrigerate.

You need to marinate the meat in a lemon marinade for 10-12 hours, under the press - 8-10 hours.

Beef marinade with wine

• beef - 1.5 kg;
• dry red wine - 0.2 l;
• garlic - 5 cloves;
• hot peppers - 1 pc.;
• onions - 0.3 kg;
• salt to taste.

Cooking method:

• Cut beef into pieces of 40-50 g.
• Finely chop the garlic with a knife.
• Peel the onion, cut into not too thin rings. Spread with your hands and lay to the meat.
• Wash the pepper and cut into rings, removing seeds from them. Put to the meat.
• Pour wine into a container with meat, mix everything.
• Put in the refrigerator, setting the load on top.

Marinate beef for kebab in wine for 8-10 hours. In this marinade, it turns out sharp, this must be borne in mind.

Beef marinade with pomegranate juice

• beef - 1 kg;
• lemon - 1 pc.;
• pomegranate juice - 0.5 l;
• vegetable oil - 20 ml;
• onions - 100 g;
• fresh cilantro - 20 g;
• ground coriander, black pepper, salt - to taste.

Cooking method:

• Wash the meat, pat it dry with a napkin, cut it.
• Grind the cilantro with a knife. Mix with coriander and pepper. Pour this mixture to the meat, mix.
• Cut the onion into small pieces, add to the meat, stir.
• Squeeze the juice from the lemon, mix it with oil and pomegranate juice.
• Pour the mixture with the meat. Shuffle. Refrigerate for 8-12 hours.

Remember to salt the beef before cooking.

Instead of pomegranate juice, you can use juice from sour apples, as well as pineapple juice. The rest of the recipe will be identical. The pickling time will remain the same.

Properly pickled beef should also be fried on skewers correctly. Do not forget to often turn over skewers and sprinkle meat with marinade.

Beef kebabs are served with hot ketchup, adjika, fresh vegetable salad.

The options for cooking marinade for pork skewers are just a huge amount. And each has its own drawbacks and advantages. For example, pork kebab cooked in a vinegar marinade is a simple and well-known way. Nevertheless, it is considered a relic of the Soviet era, when budget options for cooking delicious food were used.
  Today, the variety of marinades is large, and it is impossible to dwell on 2-3 recipes. Therefore, we propose to study the most interesting recipes, from simple and familiar to rare, spicy varieties of pork marinade and choose the most appropriate way for yourself.

For 5 kg of pork tenderloin from the neck, you will need the following number of components for preparing the marinade:

• 100 ml of vinegar 9%;
• 200 ml of distilled water;
• black pepper peas;
• lavrushka
• salt;
• 2-3 onions.

Dissolve the salt in water, then pour and mix vinegar. Cut the onion into rings. Cut the meat tenderloin in portions, put in a large container for marinating, sprinkling peas between the layers and laying one leaf of laurel, laying onion rings. Top with diluted vinegar. Leave to marinate for half an hour.

Make a fire, wait until the logs turn into coals. String the meat on skewers, lay on the grill and cook.

On a note. Readiness is checked by a longitudinal section of the largest piece of meat - if pinkish or reddish juice is visible in the section, then you need to fry a little more, if not, then the kebab is ready.

How to marinate deliciously with onions?

• pork tenderloin - 1 kg;
• large onions - 2 units;
• salt - 1 tbsp. l .;
• ground pepper - ½ tbsp. l .;
• fast. oil - 50 gr.

Let's start with the meat: rinse, paper towel dry from excess liquid, cut into small pieces and put in a pan. Add salt and pepper - if you like it sharper, you can pour more pepper, or even add a little hot ground chili, just a couple of pinches.

We cut one onion into large rings that are convenient to put on skewers. Separate the rings, set aside for a while. Finely chop the second onion, for example, in a blender and put it into the meat. Manually mix for several minutes. Pour on top with oil and mix by hand again, so that the marinade is well distributed in all pieces. After putting all the onion rings to the meat, and gently mix so that the rings do not break. It’s worth pickling at least 4 hours, and it’s better to leave it overnight in the refrigerator.

Pork Tomato Marinade

• tomato juice - 1 l;
• pork - 1 kg;
• salt - 0.5 table. l .;
• spice mix “For barbecue” or “For pork” - 1-1.5 tsp.

We prepare the pulp, cut portionwise. Spread the slices in layers, each lightly sprinkled with spices and salt. Pickle at least 2-3 hours, and it is better to leave for 6-8 hours, you can even for a day. It is recommended that you mix the pieces in the marinade from time to time.

Barbecue is very tender and juicy, soaking in juice.

On a note. The softness of the kebab is influenced by the type of meat purchased for the dish. Clippings without veins and films, for example, from a scapula, are best suited. If the clipping has a film, it must be carefully removed.

With mayonnaise

• meat - 1 kg;
• onions - 3 units;
• tomato - 1 unit;
• acetic concentrate - 3 tbsp. l .;
• pepper and salt;
• mayonnaise - 300 gr.

We cut the meat in small pieces and put in a container for marinating. Half the onion is used only for pickling, we cut it into small half rings. Combine with meat, salt and pepper. Mix.

Next, fill the pork with mayonnaise and vinegar, mix well again. The remaining onion is cut into thick rings, we also act with tomato. Spread on top of pickled meat. Close the lid tightly and marinate for about 12 hours.

On a note. When cooking barbecue, it is important to often turn skewers - so the meat is evenly cooked and will get a uniform appetizing shade, without tanning.

Orange and lemon

The original marinade, which will give an interesting flavor to the shish kebab, is citrus. Be sure to keep it for yourself.

Calculation of products per 1 kg of pork:

• half a lemon;
• half an orange;
• 3 garlic cloves;
• 1 tbsp. l honey;
• thyme;
• fast. oil;
• salt;
• pepper mol.

Squeeze the juice from citrus, chop finely the garlic. Mix all the ingredients well. Honey is recommended to use liquid. If not, melt in a water bath.
  The meat is pickled for about six hours.

Original Kiwi Marinade

• pork tenderloin - 1.5 kg;
• large kiwi - 1 fruit;
• zira - 2 tsp;
• ground coriander - 1 tsp.
• a pinch of salt.

Cut the meat in portions. Peel and chop the kiwi. Stir all the ingredients and marinate for a couple of hours.

On a note. The meat becomes soft precisely thanks to the acids that are used to corrode the structure. To do this, recipes use vinegar, fruits and other components that have a certain proportion of acid. Along the way, each component gives a different flavor to the finished dish.

Soy Sauce Recipe

The kebab recipe with soy sauce marinade is very simple and quick. The meat is a little savory in taste, with a small speck.

• pork - 3 kg;
• onions - 4 large;
• salt;
• a mixture of peppers;
• lavrushka
• soy sauce - 500 ml.

We cut the meat into slices, put it in a bowl in layers. Between the layers sprinkle spices, salt, several leaves of parsley, chopped onion rings. Pour the sauce, press well with your hands. It is recommended to pickle at least 6, and preferably 12 hours. Once an hour, you need to gently mix manually, without breaking the onion rings.

How to pickle pork in kefir?

Kefir pork kebab recipe is one of the most common options:

• pork meat;
• kefir - 1 l;
• ground pepper;
• mayonnaise - 3 tbsp. l .;
• fresh green chopped dill.

As usual, onions are cut into rings, and meat into slices. Everything is mixed by hand, at the end it is poured with kefir.

Pickled for at least 4 hours, periodically mixed.

Note! Any marinade can be used to cook pork skewers in the oven. You can marinate pork before frying or baking.

With white wine

• pork neck - 2 kg;
• white dry. wine is a glass;
• peppercorns;
• lavrushka
• pier pepper;
• salt.

We rinse the meat tenderloin, dry it with napkins, cut into portions of approximately the same size. Put in a pan, sprinkle with spices and pour wine, mix thoroughly for even distribution of spices and wine. Pickle for several hours, periodically mixing the contents with your hands.

During the marinade, pour the kebab with the remains of the marinade - this way the meat will acquire incredible juiciness, tenderness and richness of taste.

On mineral water

Pork barbecue marinade, prepared on the basis of carbonated mineral water, softens the fibers very quickly and well. Thanks to this, the pickling time can be reduced to 2 hours.

• sparkling mineral water - 1 l .;
• a pair of onions;
• a set of spices for barbecue;
• dried garlic;
• meat tenderloin;
• salt.

According to the principle of barbecue preparation, this recipe does not differ from the previous ones - pieces of meat are mixed with all components and marinated for several hours.

Quick pork barbecue marinade

• pork neck - about 2.5 kg;
• onions - 3-4 units;
• salt and pepper;
• lemon - ½ of the fruit.

Cut the meat into slices, mix for several minutes with salt and pepper, freshly squeezed lemon juice, so that spice, juice and salt rub well into each slice.

If you plan to fry the onion - cut into half rings, if not - finely so that the juice comes out well.

You need to marinate for at least half an hour. We offer barbecue to fry on the grill, pouring it from time to time with beer, wine or sparkling water.

On a note. The smaller the pieces of meat, the easier they are to pickle.

Pomegranate juice

It is unusual to cook kebab in a marinade based on pomegranate juice. Friends and relatives will be pleasantly surprised by such a dish:

• pork 2 kg;
• salt;
• ground chili;
• pier black pepper;
• cilantro;
• parsley;
• bow 2 units;
• pomegranate juice 1 l.

Cut the meat into slices and put in a bowl. Salt and mix. Sprinkle with all the prepared spices and mix again.

Rinse the greens, chop and add to the meat.

We clean the onion and cut it into half rings, pour in the juice and mix for the last time. Send pickled in a cool place for several hours. We fry on coals.

The finished meat turns white, and when pressed, pomegranate juice is released.

On a note. Barbecue can be cooked in a grid - a variant of the grill. Together with it, you can fry vegetables - tomatoes, sweet pepper. All vegetables are cut into slices.

With champagne

Unusual and delicious kebab can be prepared in a champagne-based marinade.

• pork pulp - 1.7 kg;
• onions - 4 medium;
• salt;
• dry champagne - a bottle;
• spice mix “For barbecue” - 2 tbsp. l

We cut the meat, cut the peeled onion into rings. Mix meat slices with salt and spices, spices should be evenly distributed throughout the meat. After spread the onions, mix more carefully - so as not to break the pieces that are fried with meat. After all, pour champagne, mix a little and tightly close. As with mineral water, it is important to prevent the evaporation of gas from the marinade. Marinate meat for at least three hours.