Pork kebab is probably the most tender kebab. Especially if it is made from neck or tenderloin and is well marinated.

Yes, not only shish kebab is made from pork, but also the one that we prepared with you, and it turns out tender and tasty. One drawback of pork is that it is fatty.

But the good thing about pork kebab is that almost all the fat is rendered out during cooking and what remains is tasty, juicy meat.

4 step-by-step recipes for marinating pork kebab so that the meat is juicy

I would like to briefly say what marinades are like. Of course, I won’t be able to talk about all the marinades and how they are prepared in one article. People write entire books about this. But briefly, in a few words, I’ll tell you about the main types of marinade.

I will not mention here the dry spices that are used for the marinade. There are hundreds of them and everyone loves their own. Although now they sell it in bags called “Shish kebab seasoning.” There, as a rule, the tastes of many are taken into account. And those spices that are included are sufficient for preparing the marinade. But again, take what you love.

I'll tell you what basic liquids are used when preparing the marinade.

• The very first and most popular marinade is onion juice. This does not mean that the juice should be squeezed out of the onion with a juicer. We just put in a lot, a lot of onion and squeeze it with our hands, squeeze, press so that the juice appears.
• The second option, this is a fairly popular option, tomato juice.
• The third marinade is dry white wine.
• The fourth option is kefir. Moreover, kefir is not fatty, so that it does not clog the pores of the meat with its fat, but saturates them.
• The fifth option is TAN, Ayran, a carbonated milk drink.
• The sixth option is pomegranate juice. If you buy it in a store, it can cost only 200 rubles.
• The seventh option is apple cider vinegar, or just vinegar. I try not to use it.
• The eighth option is mineral water, highly carbonated.

I told this briefly so that you can imagine what marinade for barbecue can be made from. In the following articles you will gradually learn how to do. Of course, not from all of the above liquids, but from many.

If you are interested in any specific marinade, please write in the comments. I will definitely answer.

Now watch the video on how to properly cook shish kebab.

1. Video - How to cook the right shish kebab

Prepare it correctly and everything will be very tasty.

Bon appetit!

1. Marinade for pork shish kebab with kefir and spices

Ingredients:

• Pork neck meat - 2.5 kg.
• The onions are very large - 4-5 heads, weighing approximately 800 - 1000 g.
• Barbecue spices - 1 bag (Sold in stores. Usually the bag contains nutmeg, ginger and peppers), but you can replace it with your favorite ones.
• Black peppercorns in a mill, which we will grind directly into the marinade, ground black pepper, hot red pepper
• Medium lemon - 1/2 pcs.
• Kefir - 1 glass (250 ml.)

Preparation:

1. It is very important what kind of meat you used for kebabs. Pork kebab turns out best if you use the neck of a pig. This is the most tender part of the pig meat, with streaks of fat that add juiciness to the kebab.

2. Wash the meat, dry it, use paper towels and cut it into pieces. We cut across the grain. We make medium pieces.

3. Cut three or four onions into half rings.

4. Grate one head of onion and add it to the meat along with the juice that appeared when grating the onion. This is very good if the onion is juicy. This onion will remain on the meat and will not burn during the frying process.

5. We also add the chopped onion to the meat, but first we squeeze it over the meat, don’t be afraid to break it, it’s even better.

6. Pour the entire packet of barbecue seasoning into the meat and squeeze half a lemon into it. If there are seeds in the lemon, ignore it. They won't bother us. If you don’t have a bay leaf in your seasoning, be sure to chop the leaf with your hands and add it to the meat.

7. Now take kefir and pour the entire glass into the meat. It is advisable that the kefir is not completely fresh, but two or three days old, with sourness.

8. Salt to taste, about a couple of teaspoons of salt. If you like it saltier, you can add more. We won't add anything else salty. Now add the peppers. From the mill we twist and sprinkle with freshly ground black pepper, sprinkle with ground black pepper from the bag and sprinkle with ground red hot pepper. If you don't like spicy food, add less.

Last steps

9. After sprinkling with all the spices, roll up your sleeves and begin to mix everything thoroughly with your hands.

Let me emphasize once again that you need to mix very thoroughly, while squeezing each piece of meat together with the onion. This, as it were, allows the marinade to penetrate into the meat even more and squeeze more juice out of the onion.

At the end, pressing the meat a little with your hands, not too much, cover the cup with the meat with a plate and put it in the refrigerator for a day.

Another option is to let the meat stand at room temperature for 3 hours and then put it in the refrigerator overnight. By the time you get ready, it will take you another 3-4 hours to get to the place. Everything will be ready.

That's all. The kebab is marinated. All that's left to do is fry it.

Bon appetit!

1. Pork shish kebab with sauce and original marinade

Ingredients:

Meat and marinade:

• Pork tenderloin 1.5 kg.
• Soy sauce 20 grams
• Salt to taste
• Garlic 1-2 cloves
• Ground black pepper 0.5 teaspoon.
• Red pepper 0.5 teaspoon.
• Paprika 0.5 teaspoon
• Bay leaf 1 pc.
• Onion 2 pcs.
• Tomatoes 600-700 grams
• Oil 15-20 grams

Sauce:

• Mayonnaise 100 grams
• Ketchup 100 grams
• Garlic 1 clove
• Onion 1 circle
• A pinch of salt
• Oregano (oregano) 0.5 teaspoon
• Savory 0.5 teaspoon
• Basil 0.5 teaspoon

Preparing the marinade:

1. Wash the tomatoes, make a cross-shaped cut on top, put them in a deep container and pour boiling water over them. Boiling water should cover the tomatoes completely. Let stand for a few seconds and remove the skin. After this procedure, it can be easily removed.

2. Grate the tomatoes on a coarse grater.

3. Pour a small amount of salt into the grated tomatoes, in our case a level tablespoon. Stir and set aside for now.

4. Cut the onion into half rings.

5. Pour a little oil into the frying pan and add the onions. There is no need to fry the onion. It just needs to become soft. As soon as the oil begins to “sizzle” and make heating sounds in the frying pan, squeeze the garlic into it. Stir, keep on fire for another minute and turn off the heat.

6. Add ground black pepper to the onion in the frying pan; it’s even better if it’s freshly ground from the mill. Take a bay leaf, break it, rubbing it into small pieces with your fingers and add it to the pan. Add ground red hot pepper and paprika there.

7. Place the grated tomatoes in the pan.

8. Pour soy sauce into it. Mix everything well. Taste the marinade for salt.

9. Since we poured cold grated tomatoes on the onions and poured in cold soy sauce, the marinade turned out to be slightly warm. And thanks to the fact that we heated the onions and garlic in oil, what a wonderful aroma.

10. The meat must be washed. We cut off excess fat if we don’t like it. Although I usually leave it. Everything will melt on the fire, and the meat will be juicier. Cut the meat into fairly large pieces. Our tenderloin is usually about 5-6 cm tall. Cut pieces 2-2.5 cm thick.

11. Place the meat in a deep bowl and pour in the tomato marinade. We do not salt the meat, since our marinade is well salted.

Mix and marinate

12. Mix everything well with your hands. Each piece of meat needs to be massaged in the marinade so that the marinade better saturates the meat.

13. Cover the meat with a lid and leave to infuse for a couple of hours at room temperature. Then put the meat in the refrigerator overnight.

14. Tenderloin is very soft meat. Therefore, if you want to fry kebabs on the same day, it will be enough to let it stand for two hours at room temperature or even an hour. But if it sits overnight, it will be completely soaked and will be more aromatic and tastier.

15. The meat is marinated. Everything is in the marinade. It smells very tasty.

16. Look how little marinade is left after the meat has stood in the refrigerator for a day. It absorbed almost all the marinade. Due to this, the meat turns out very tender and tasty.

Preparing the sauce and frying the kebab

17. Place the meat on skewers. The meat should be dressed tightly, but not pressed tightly together. Our coals are already ready. Place the skewers with meat on the grill.

18. While the pork kebab is cooking, prepare the sauce. Take mayonnaise and ketchup for barbecue.

19. Chop one slice of onion and a clove of garlic very finely, using a knife.

20. Pour oregano, savory, basil into a mortar and add onion and garlic to them. Be sure to add a little salt so that the garlic releases its juice.

21. Grind everything well in a mortar. Add mayonnaise and ketchup to the mortar. Mix everything well until smooth. Our sauce is ready.

22. Don’t forget to turn the skewers to the other side every 30 seconds so that the meat is set on all sides, the juice remains inside, and there is a tasty crust on top. After a light crust has appeared, turn it over less often, if necessary.

23. The meat is cooked. It was on fire for 18-20 minutes. Do not keep it for a long time, otherwise it will dry out.

Cut a piece and look inside. The meat turned out juicy. We cut a piece in half, and everything around is covered in juice.

The meat turned out tender. Melts in your mouth. Eat it with the sauce that we prepared and of course with herbs and vegetables.

Bon appetit!

1. 1. Video - Delicious kebab marinade for the May holidays!

Bon appetit!

Good day, my valiant chefs! Agree that cooking delicious shish kebab is a 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 pork kebab.

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, loin and other tidbits, there are many options for flavorful mixtures. 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 the 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 bit 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 an 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 a lemon mixture, mix onion pulp, kefir, pepper and other spices. Add a little salt to the mixture. The kefir marinade is ready. Place meat and onion rings in layers in a glass container. And pour it all over evenly with the aromatic mixture.

Here is another version of a 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. Add pieces of pork to the aromatic mixture. 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 a classic version of a carbonate marinade. 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, remove the 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 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 on a coarse grater. Grind the onion into a paste. Mix salt + onion mass + pepper and rub the meat mixture with this mixture. 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. Afterwards, mix everything and pour pomegranate juice on top. 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, at best, the taste of the kebab will deteriorate, and at worst, 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 like a citrus flavor, add orange zest instead of shavings 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 an unforgettable picnic holiday and say: see you again.

Shish kebab is not just a meat dish. This, one might say, is a ritual in which everyone takes part - children collect branches (even if coal and firewood are prepared), women cover the “clearing” and string pieces onto skewers, and men discuss ways of getting the right shish kebab over beer (well, fry him, of course). And it’s very disappointing when the whole company ends up with hard, inedible “soles” as a result of all their efforts. But there are few secrets: you need to choose the right part of the carcass, calculate the number of “consumers” and know how to marinate the kebab - whether you will make it from pork, beef, lamb, or even from fish or poultry.

Meat must be chosen correctly and properly prepared.

The main condition is that the meat should not be fatty. The main component of this dish is meat, not lard. So choose not fatty (but not lean!) pieces. Otherwise, it will be absolutely the same as marinating pork kebab; it will still not turn out juicy and tender. The butt is considered the most suitable part of the carcass; it is moderately saturated with fat layers, but does not leak lard when frying. A shoulder blade would also be good, although it should be marinated more. Those who use chops for barbecue make a mistake. The result will be dry and not juicy.

On the eve of the picnic, before marinating the pork shashlik, it is worth calculating how many people will participate in the feast. Remember that meat “shrinks” during frying, so from a kilogram of raw product you will get only seven hundred grams of finished product. So for eight people (especially if you plan to spend a lot of time at the barbecue), you need to take about four kilograms of pork.

Basic Rules

Even knowing it, you still need to prepare it correctly. To ensure that the meat is fried evenly throughout the entire volume, cut it into small pieces. This is especially true for lamb and beef - the meat of these animals is quite tough. For pork, allowances are allowed; the slices can be quite large, since pork meat actively absorbs virtually any marinade.

The next subtlety: before marinating the pork kebab, onions, and any herbs that you are going to add to the marinade, you need to mash (better with your hands, not with a spoon or, especially, with a blender). All components will give juice, thanks to which the meat will marinate faster and better.

To prepare barbecue meat, use glass, ceramic or enamel dishes. In extreme cases, “stainless steel” will do, but certainly not aluminum or zinc.

The most popular - kefir - method

Among all the ways in which you can prepare pork kebab, the recipe for a marinade based on kefir is the most famous and used. Its main advantage is the speed of marinating. The second advantage is the soft and juicy meat that results.

The ratio of products is as follows: for half a kilogram of pork - a liter of fermented milk product. However, we note: it all depends on the fat content of kefir and your personal preferences. If you don’t like too “wet” meat, enough liquid will be enough to just cover the pork. Take more onions, since marinating pork kebab with onions is a tradition for any marinade recipes, no matter what they are based on.

For the kefir recipe you will also need peppercorns, cilantro, bay leaf and salt. Most chefs advise layering meat, chopped onions and spices, but some recommend adding everything in a row and then stirring - they say, this will release more juice. In principle, marinating pork in this way is enough for a quarter of an hour, but if you have patience for at least an hour, the meat will be much softer. Note: some chefs advise combining kefir with mayonnaise, since marinating pork kebab with mayonnaise and kefir is faster. The meat will have a richer flavor and the marinade can be used for basting. Some exclude kefir from this recipe, but then the kebab will have a peculiar taste that not everyone likes.

Lemon recipe

The method described above is not the only way to prepare pork kebab. The marinade recipe, which produces a very delicate result, is based on lemon. In addition to these citrus fruits, you will need a sheaf of basil, traditional onions, salt and pepper. Pork, onions, and herbs are placed in layers and lemon is squeezed on top. Layers are laid out in this way until the meat runs out. There is no need to stir, add lemon juice too, too much will make the meat very sour. When mastering a new kebab recipe, the question always arises: “How long to marinate pork kebab?” It is for this cooking method that there is a clear answer: eight hours. It is clear that no one will set the timer. However, keep in mind: keep pork in this marinade for more than 20 hours - you will get very “lemony”, sour and brightly smelling meat, which not everyone will like.

Tomatoes for marinade

A recipe that tells you how to marinate pork kebab with tomatoes gives no less good results. Many people use ready-made tomato juice to sell it. Not a bad way, but you just need to be sure that the juice is natural and without preservatives. Better yet, make the juice yourself. To do this, the tomatoes are passed through a juicer or grated on a regular grater and rubbed through a sieve. The cake will have to be thrown away or used for winter storage.

The chopped meat is layered with onions (amply), peppered, salted, and, if desired, flavored with spices. Then it is filled with the prepared juice - not to the very edges, but just so that the meat is all covered. The question remains about how long to marinate pork kebab in tomato marinade. It is decided by each chef individually. However, the optimal time is considered to be 9-10 hours, that is, it is enough to leave the meat overnight. Be sure to take into account that when frying, you will need to keep a close eye on the kebab, since, marinated in tomato, it burns easily.

Wine classics

Many lovers of this dish adhere to it in principle, even if they cook pork kebab. The wine marinade recipe is simple, and the result is pleasing. There are two ways to marinate meat.

First. For every kilogram of pork, take a glass of dry white wine. Onions are coarsely chopped, mixed with meat, pepper and salt by hand (add your favorite seasonings if desired). A load is placed on top, and the entire structure is sent into the cold for four hours.

The second option is a much more time-consuming recipe. He suggests marinating the pork kebab in red wine. All other components are the same. A little more wine is used than in the first case so that the meat is completely hidden under it. No weight required. And most importantly, you need to infuse the pork for at least a day and a half (preferably two). But the kebab will turn out soft, juicy, a lot of “gravy” will form, and you can pour it over the meat.

Unusual but tasty

You can marinate barbecue meat (pork, in particular) in a very special sauce. It will go with a glass of pomegranate juice (everything is designed for two kilograms of meat), 2 onions, a bunch of basil and parsley, as spices - black pepper, sea salt, cloves and paprika. Of course, it’s better to take natural juice, squeezed yourself, but store-bought juice will also work, just without added sugar.

The pork is placed in an enamel bowl in layers. Each of them is covered with onion rings, chopped herbs and paprika. The top layer is sprinkled with cloves, everything is filled with juice and put in the refrigerator for 4 hours. The contents are thoroughly mixed every 60 minutes. At the end, oppression is placed on top, and the future kebab is left until the morning. The meat is very tender and spicy, fries quickly and has a subtle pomegranate flavor.

Exotic: kiwi

A variety of herbs and vegetables are used as seasonings when preparing meat. We offer a method that tells you how to marinate pork kebab with kiwi - unexpected and tasty. Moreover, for a couple of kilograms of meat you only need one fruit. In addition to this, black pepper (this time with peas) along with a bay leaf, two onions and a glass of carbonated mineral water will go into the marinade.

The main stages of preparation are standard: cut the meat and onions, add seasonings to them. And then the kiwi is peeled, finely rubbed, combined with the rest of the ingredients, and all components are mixed. Then the pan is filled with mineral water, everything is stirred again - and left in the refrigerator overnight.

Vinegar

Many experts do not recommend using vinegar marinade for pork. They claim that this ingredient dries out the meat and makes it tasteless. Moreover, opponents of this recipe consider such a marinade to be excessively and “incorrectly” sour, insisting that lemons add more naturalness to the meat. However, if you follow some nuances in how to marinate pork kebab with vinegar, you can achieve simply amazing results.

So, you should not chop the onion coarsely, but grate it or put it through a blender (meat grinder). Per kilogram of pork, take no more than 4 tablespoons of vinegar (if you have 9%; recalculate the volume of less concentrated vinegar accordingly). Moreover, it is preferable to buy wine or, in extreme cases, apple - they have a more pleasant smell and a less harsh effect on the meat. Those who like a rich marinade can dilute the vinegar with water. If you take these tips into account, the result will not disappoint you.

Beer fantasies

The foamy drink as a basis for marinade is also attractive because the meat in it softens very quickly - an hour of marinating is enough. In principle, the “aging period” is similar to kefir beer, but beer is more attractive because it gives the meat special subtle, but clearly pronounced flavor notes. The main condition: the beer must be dark and natural. If you find the so-called “live” one, you can rest assured that the kebab will turn out great. In addition to beer, the marinade includes pepper, salt and a little sugar. Onion, as usual. The marinating process in this recipe also involves laying it out in layers: pork is placed in a dish, covered with onions, sprinkled with spices, poured with a marinade of beer, salt and sugar, then the same next layer. No stirring required. If you want to speed up the marinating process, do not put the pan in the cold, leave it indoors, just so that the sun does not hit it.

Mineral water as a marinade base

It was already mentioned in the recipe with kiwi fruits. However, you can do without this addition. Mineral water marinates meat well, but some subtleties must be taken into account. First of all, remember that it can be table, alkaline and acidic. If you are just trying to marinate shish kebab according to this recipe, for the first time opt for the dining room one - it has the most neutral taste. Alkaline mineral water should generally be avoided - it does not contain the necessary acid for processing meat. And when using sour soda, you may not calculate the amount of other components and end up with over-acidified kebab.

To diversify the taste of the final product, add certain spices and seasonings to the water. Do you like it spicy? Use paprika and chili. Do you like spicy meat? Thyme, rosemary and basil will add flavor to the barbecue.

Quick kebab

If you, quite unexpectedly, even for yourself, are going outdoors, you need to figure out how to marinate pork kebab very quickly, without spending the night to achieve the “right condition” for the meat. From marinade recipes, you should choose fast-acting ones: those based on beer, lemons, white wine or kefir. You might also consider using a mayonnaise marinade. If you know how to marinate pork kebab with mayonnaise correctly, it will be ready pretty soon. There are few tricks. The first and main thing is that mayonnaise is not poured onto pork right away. The salted and peppered meat should stand for a quarter of an hour without marinade, allowing the juices to release. The second, no less important point: there should not be too much mayonnaise. In fact, they coat the pieces with it, rather than pour it over them. To speed up the process, you can dilute the mayonnaise with dry wine - either white or red. This drink should be taken in an amount equal to approximately half the volume of mayonnaise.

At the same time, the impact of “fast” methods can be further accelerated. First of all, the choice of meat. It is advisable to buy something fresh that has not been frozen. Otherwise, it will take a lot of time to thaw it under natural conditions (you don’t want to spoil the taste of the kebab by defrosting the pork under hot water or in the microwave?).

The next stage of “acceleration” is to take a thermal bag, a vacuum tray, or at least an ordinary plastic bag without holes. In the latter case, the marinated meat along with the other ingredients is placed in a bag, and all the air is carefully squeezed out of it. Upon completion of the process, the bag is tightly wrapped and bandaged. It is noted that in this form, pork marinates almost twice as fast. And if you press it down well, the process will speed up even more.

One last note: no refrigerator! A lower temperature slows down the marinating, although it makes it more uniform.

Note that the listed methods of marinating do not exhaust the entire list. You can use the juice of sour apples, red currants or cherry plums for marinade. Of course, the fruity taste is peculiar and unusual, but the meat turns out tender and juicy. Don’t just take sugary berries - pork already tastes sweet. The brine-based marinade is praised - it actually does not need seasoning. Or you can figure out how to marinate pork kebab yourself using other products.

Hello my dear guests! We finally got warm days. And summer is not far away at all. The time has come for delicious cold food on a hot day and juicy barbecue in nature.

I live in a big city, so finding a piece of nature nearby is problematic. You have to travel far from the city, but who has ever stopped this? The main thing is good company, fresh meat and a delicious marinade for it. What else do you need to be happy on a day off?

Most of all I prefer pork kebab and... But today I will tell you about its preparation from pork. I'll tell you how to make the marinade so that the meat is soft. The best recipes.

To be honest, I don’t know how to cook barbecue. My husband does this. In general, I believe that cooking meat outdoors is the prerogative of men. Therefore, in order to write all the useful tips and the most delicious marinade recipes, I had to torture my husband to reveal his secrets to me.

The most important advice for a woman is that in order for the kebab to be the most delicious and juicy, you need to have a man on hand who knows how to make it.

Well, now jokes aside and let's learn how to make a cool kebab.

The secret to preparing delicious and juicy shish kebab begins with the choice of meat:

The most popular part of pork is the neck. It has layers of fat and the kebab turns out juicier and softer. If there is too much fat for you, just cut it off with a knife.

The shoulder also has enough layers of fat, but it is a little tougher in itself and will require more time for marinating and cooking.

Quite often they choose the ham - the meatiest part of the carcass. But you need to keep it in the marinade a little longer.

If you don’t like it with fat at all, you can choose the back part - loin, tenderloin or tenderloin. It is considered the most tender and delicious pork meat. When choosing it, be prepared for the fact that the kebab will turn out to be a little drier than from the neck. This meat is more suitable for barbecuing.

When choosing meat you need to be careful. Feel free to poke your finger at it to check, even if the seller doesn’t like it. Pay attention to the following factors:

• Freshness - the meat should be fresh, you can take it chilled, but not frozen.
• Fat content - fat should not be grey-yellow, sticky or matte.
• The color is a uniform light pink, glossy without bruising. The darker the meat, the older it is.
• Consistency - the meat should be elastic, not loose. When you press it with your finger, the hole is quickly restored.
• The smell should not be pronounced.
• Humidity – slightly damp, but not wet or sticky.

How to properly cook pork shish kebab on the grill?

• It’s better to cut the meat into the marinade into small pieces so that you can immediately put the finished meat in your mouth, it will be more convenient.

• Choose coals from birch firewood. Wait until the coal stops burning and turns grey, covered with white-gray ash, then you can place the skewers.

• The distance from the coals to the meat in the grill should be approximately four fingers.
• Do not fill the entire grill container with coals. Leave one edge free so that you can move the almost cooked meat there. There it will reach at a lower temperature.

• It is not advisable to mix meat with onion rings on a skewer. The onion is always fried earlier and eventually burns and transfers its burnt aroma to the kebab.

• To prevent the meat from turning during cooking, you can insert it in a zigzag. First, push it slightly in one direction, then turn it in the other direction, and a third time in the first direction. This way it will sit tightly on the skewer.
• If the coals start to burn, do not pour water on them. Sprinkle with salt. It will not only put out the fire, but will also prevent the leaking fat from burning out. Burnt fat will give the meat a bitter taste.
• Place the meat on the skewer tightly, place it evenly, but do not press the pieces together too much.

• Before putting the meat on the grill, it’s a good idea to place a few sprigs of sage, rosemary or tarragon on the coals to lightly smoke the meat with aromatic herbs.
• During the frying process, the meat must be constantly turned over so that the frying is even.
• How long does it take to grill pork shish kebab? The optimal time will be 15-20 minutes. Deeper frying will require a little more time. If you have a thermometer to measure the temperature of meat, it should show 77 - 82 degrees.

Delicious marinade with mayonnaise, mustard and vinegar

The recipe is for 2.5 kg of meat. Mustard gives extra softness to our meat. It turns out very juicy and tender.

Ingredients:

• Onion - 2 pcs.
• Salt - 2 tablespoons
• Provencal herbs - 2 tablespoons
• Mixed peppers - 1 tbsp
• Red paprika - 1 tbsp
• Finely chopped bay leaf - 3-4 pcs.
• Coriander - 1 teaspoon
• Mustard - 1 teaspoon
• Mayonnaise - 2 tablespoons
• Vinegar - 2 tablespoons
• Vegetable oil - 150 ml.

1. Cut the onion into half rings and place in a bowl. Pour salt into it and remember well and mix with your hands so that it produces juice. And then put the chopped meat there. And mix everything again.

2. After this, add mustard and spices there, mix thoroughly. Then add vinegar and mayonnaise and stir. And lastly add vegetable oil.

3. After three hours it will be completely marinated. And the kebabs turn out so juicy and rosy.

By the way, while cooking on the coals, you can put a jacket potato wrapped in foil, it will turn out baked and very tasty.

The fastest and juiciest marinade with kiwi

How to make kebab soft in 30 minutes? Try this recipe. Kiwi has a property that makes the meat soften very quickly. The main thing is not to overcook, otherwise the meat will not be the same.

Ingredients for 1.5 kg of meat:

• Onions - 2-3 pcs.
• Kiwi - 5 pcs.
• Salt - 1 teaspoon
• Spices - to taste
• Dill - to taste

1. Place the meat in a bowl, then add the onion, cut into half rings.

2. Peel the kiwi and cut into small pieces. Crush it into porridge directly with your hands over the meat to release juice, and leave the pulp there.

3. Add any spices, dill, pepper, salt and mix everything well. It needs to sit for 30 minutes and can be taken to the grill.

The resulting taste is not much unusual, sweet and sour, but at the same time incredibly tasty. Be sure to try this recipe.

We cook very tasty and soft meat using mineral water and kefir

Another amazing recipe. The whole secret is that you first need to soak the meat in a jar with a screw-on lid (!), and then marinate. Recipe for 2 kg of meat.

Ingredients:

• Mineral water “Essentuki” – 1.5 liters
• Onion - 2 kg.
• Kefir - 1 liter.
• Coriander, not ground - 1 tbsp
• Ground coriander - 1 tbsp
• Zira - 1 tbsp
• Black pepper - 1 tbsp
• Grainy mustard - 1 tbsp
• Dried parsley -1 tbsp

1. Cut the meat into small pieces, no larger than a matchbox, and place in a three-liter jar, add three heaped teaspoons of salt. Fill everything with Essentuki mineral water to the brim. To prevent gas from escaping, close the jar tightly with a lid. And leave to soak for 1-1.5 hours. After this, the mineral water must be drained.

2. Cut the onion into half rings and place in a bowl of kefir. Add three teaspoons of salt and mash with your hands to soften the onion and release its juice. Add all the seasonings and stir.

3. Add the meat from the jar to the marinade, drain the water. Stir and leave for six hours at room temperature.

4. After six hours it can be cooked outdoors. It will be rosy and delicious. My mouth is already watering. Eh, it’s a pity that tomorrow is not my weekend, I would already run into nature to cook it.

Know-how - how to make kebab soft in a bottle

Friends, this is just a bomb. The marinade with meat settles in a plastic bottle on a tan. Choose spices to taste: ground coriander, not ground coriander, basil, cumin, ground pepper, marjoram, mustard. All this can be added one spoon at a time, the main thing is not to overdo it, as you can drown out the taste of the meat.

Ingredients for 1 kg of meat:

• Onions – 1 kg
• Spices - to taste
• Salt - 1 teaspoon per 1 kg of total weight
• Tan - 1 liter

1. Cut the onion into small half rings. Its ratio to meat is 1:1, take the same amount as you have meat. Salt, add seasonings and squeeze the onion thoroughly with your hands to release juice.

2. Take a 5 liter plastic bottle with a lid and put 1/3 of the meat in it.

3. Season the second part with onions. For convenience, you can make a crow out of a plastic bottle and use it to push the onions towards the meat.

4. Lastly, pour in the tan, shake it before doing this. Close the lid tightly and shake until smooth. In a closed bottle, high pressure arises and tan easily penetrates into pieces of meat, thereby softening it.

5. It can insist for up to six hours. During this time, mix it several more times by shaking. After time has passed, open the bottle simply by cutting off the top with a knife and remove the meat separately from the marinade.

6. Pour it generously with vegetable oil so that each piece is lubricated, let it brew for another half hour and you can thread it onto skewers.

My husband made this recipe last year. I just fell in love with him all over again. The meat melts in your mouth, it is so tender and juicy. Highly recommend.

A simple way to marinate with onions in your own juice

One of the simplest recipes. Literally in a hurry. But even with such a marinade, the meat turns out tender and juicy.

Ingredients for 1 kg of meat:

• Onion - 2 pcs.
• Pepper
• Vegetable oil - 1/3 cup

1. Salt and pepper the chopped meat. Chop 1 onion very finely or even grate it on a fine grater and add to the meat. Pour in vegetable oil and mix thoroughly.

2. Cut the second onion into rings and mix with the marinade and meat. That's it, you don't need to add anything else. Cover with film and leave for at least 4 hours, or even better, overnight.

Original recipe with milk

A very interesting recipe. Try it too. This marinade with meat can be stored for a week.

Ingredients for 2 kg of meat:

• Milk (any fat content) - 1 l.
• Sunflower oil - 5 tablespoons
• Soy sauce - 2 tbsp
• Onion - 1 kg.
• Peppercorns - 10 pcs.
• Ground pepper - 1 teaspoon
• Any mixture of seasonings for barbecue - 1 pack.
• Salt - 1 tbsp
• Sugar - 1 tbsp

Cooking method:

1. Pour soy sauce and oil over the meat. Then add seasonings one at a time.

2. Cut the onion in two ways. Chop one part finely. The second part is in half rings or rings. Add to meat. Mix everything well.

3. Pour milk so that it completely covers the meat and leave to marinate for 1-2 hours. Then put it in the refrigerator, preferably overnight.

During this time, the meat will be properly marinated and you can go outdoors to cook a delicious barbecue.

Video on how to cook shish kebab with wine

Watch this video recipe for cooking with dry white wine. This method gives the meat a special aroma and taste. It is very tender. The longer it marinates, the more aromatic and tasty the kebab will be.

There are incredibly many ways to marinate kebab so that it is tasty, the meat is soft and aromatic. Choose any one for yourself. Better yet, try everything. After all, the warm season is just beginning and there is still a whole summer ahead.

That's all I have for today. But this is not the end. I will tell you many more interesting recipes for marinating shish kebab from different meats. For example, here are a few more delicious ways you can see.

All the best to you and good luck!

Tender and appetizing kebab is an indispensable attribute of most outdoor trips. Good company, pleasant atmosphere, interesting stories and delicious food - a recipe for a great holiday! But the pork kebab, the marinade is the most delicious, so that the meat is soft and juicy - this is the best attribute of relaxation.

Pork meat is quite tender, so kebab from it turns out to be especially tasty, however, for this the meat must be properly marinated - then the kebab will reveal all its rich taste and flavor.

The juiciness of this dish depends on the type of marinade and the skill of the one who undertakes the marinating procedure. Marinades will turn out delicious if you adopt a few tricks on how to competently approach the choice of meat and its cutting, as well as the preparation of the key component - the marinade.

Vinegar is widely used in preparing marinades, but there is no great need to soften pork meat with it.

Provided that it is of good quality, the meat will already have a natural softness, which can be emphasized in other ways.

The arsenal here is large - traditional tomato marinades and lemon juice, easily accessible and simple mayonnaise, as well as kefir, fruit marinades with kiwi and even mineral water are in use.

Eaters' preferences are given to the type of marinade that suits their taste best, and for this you need to experiment - cook and try different kebab.

It is important to know how to properly cut meat for shish kebab, what is the best way to fry it, and also what ingredients will make the taste of the dish even richer.

So, the action plan is outlined and you can begin:

The first rule is that frozen meat, especially defrosted in the microwave, is not suitable for real barbecue. By acting in this way, it is unlikely that you will be able to get juicy pieces of meat that melts in your mouth.

Professionals advise purchasing meat chilled, and if, out of ignorance, you have already purchased frozen meat, let it thaw naturally, simply taking it out of the refrigerator and placing it on the window for several hours (just not in direct sunlight).

The second rule is that it is important to choose the softest part of the carcass. Contrary to popular belief, this is far from a ham and certainly not a shoulder part (here the meat is tough and the kebab from it may turn out to be dry and bland).

It is best to focus on fatty pieces of the neck or at least the chest, as a large amount of fat will benefit the kebab.

Prepare the pieces. What pieces of meat should there be so that the kebab does not turn out dry?

The success of cooking depends on correct cutting of meat - after all, it guarantees uniform frying of the piece on all sides and inside. It is best to cut meat in the direction of its fibrous structure.

The ideal shape of the pieces is medium cubes of such a size that you can take 2 to 3 bites from each.

You should not cut pieces that are too large - this will make the kebab look like regular fried meat, or too small (by one clove) - this will reduce the duration of the meal, the kebab will be eaten too quickly, and the eaters will not even have time to feel anything and get enough of it.

The stomach will be full, but the satisfaction from the meal will not be the highest.

Prepare the necessary ingredients

The list of ingredients is determined by the selected marinade. For tomato you need tomatoes and the juice or paste of the same name, for kefir - respectively, kefir, etc.

Those who like to use vinegar will need this component, and those who prefer fruit or wine (as well as beer) marinades will take what they want.

We will look at the most common and time-tested marinades in more detail so that it becomes clear how to make them and what taste they have.

The most delicious marinades to keep the meat soft and juicy

Shish kebab with vinegar. Advantages and disadvantages of vinegar marinade

The preparation is extremely simple: you take meat, vinegar (at the rate of 100 ml per 1 kg of pork), water, salt and spices, you can also add a couple of onions.

Let's look at how to cook shish kebab with vinegar marinade:

1. The chopped meat is placed in a deep enamel basin;
2. The onions are coarsely chopped and sent to the meat along with the spices;
3. Vinegar and water are mixed in a ratio of 1 to 1.5 and poured into a basin. It is important that the meat is completely submerged in vinegar water;
4. Marinating ends after about 5 hours, but can be kept longer.

The advantages of using vinegar: the meat softens and becomes more pliable, and the frying process is shortened. Also, many people like the specific taste of this ingredient.

The disadvantages include the relative poor taste of kebab, since vinegar sometimes tends to “take away” part of the meat taste;

Whether or not to marinate kebabs with vinegar is a matter of individual taste. To many, this cooking method seems to be the most convenient and familiar, because in Soviet times, vinegar marinade was the undisputed leader in this matter.

Another popular marinating product is mayonnaise. This is a classic barbecue recipe, so the taste of this kebab is familiar to many.

You will need the following products:

• Pork meat;
• Mayonnaise – 200 ml per 1 kg of meat;
• Salt, mustard (75 ml) and spices;
• Onion – 2 pcs. per kg of pork;

The process itself is as follows:

1. First, the meat is cut and placed in a basin or deep pan;
2. Next, the meat is framed with onion cut into rings;
3. Spices are poured over the entire area of ​​the contents of the basin;
4. The meat pieces are evenly poured with mayonnaise and everything is carefully mixed;
5. The entire dish is left to marinate in the refrigerator. The process lasts several hours, and the basin can be covered with a board.

The advantages of this marinade are obvious primarily for mayonnaise lovers - kebabs with it are really very tasty and nutritious.

On the other hand, mayonnaise is a high-calorie product, so this marinade is not suitable for everyone.

If you don’t have more extravagant marinade ingredients on hand (for example, kiwi, etc.), then mayonnaise can come in very handy.

It is a frequent product in the refrigerators of our citizens and has well-deserved popular love.

Recipe for shish kebab in its own juice. Required proportions of lemon, onion and ingredients

With this method of marinating, the taste of the meat is not masked by anything and is fully revealed. Spices here only complement and decorate it.

This is the easiest way to make barbecue; this skill is especially useful when there are no sauces or additives nearby (this sometimes happens in the country).

1. Washing the meat and drying it. The meat should remain slightly moist to ensure even distribution of the spices;
2. Cutting into pieces and rubbing meat with spices in a deep enamel bowl;
3. The bulbs are cut into rings. For every kg of pork there are 2 large onions;
4. Lemon is taken at the rate of half a fruit per 2 kg of meat. It is chopped into thin slices, the juice from which is squeezed into the meat preparation, and the rest is laid out in a layer on top of the meat;
5. The dish with meat is closed and put in the refrigerator for half a day. It is important not to add salt ahead of time - it comes into play only before grilling over charcoal.

This recipe is delicious and nutritious, and also the most healthy. Opponents of such kebab reproach it for its simplicity and harshness, but this is how kebab has been prepared for many generations.

An interesting kebab is obtained by adding soy sauce. The taste gains additional piquancy and aftertaste.

You will need 100 ml of sauce per kilogram of meat, as well as lemon juice, garlic and mustard.

Cooking is possible with minimal cooking skills; the main thing is to first wash the meat thoroughly and then cut it along its fibrous base.

Next, the pork is poured with sauce with chopped garlic and salt, and finally a little lemon juice is squeezed out. The dish sits in a cool place for 3 to 5 hours, as a result of which the meat softens and is well soaked.

There are justifiable legends about the benefits of mineral water. In the marinade, it gives its beneficial properties to pork meat, increasing the usefulness of eating this kebab.

In addition to mineral water, the set of ingredients is classic: pork and special barbecue spices, onions (the ratio of onions to meat is approximately 1 to 3), salt.

The only non-standard ingredient is vegetable oil, which is needed in the final stages.

Prepare shish kebab with mineral water in this way:

1. Well washed and wiped meat is divided into equal shares of medium size;
2. The onion is cut into large rings, which need to be crushed over a container with meat before putting them in it;
3. The container is filled with mineral water in which spices are mixed;
4. The marinating takes place all day (or night) in the refrigerator (if it’s winter outside, you can use a Khrushchev-era refrigerator if you have one);
5. After removing the container to light, the water is drained, and the meat is supplied with vegetable oil in the amount of 50 ml. Everything is mixed and now the pork is finally ready for baking.

The weaknesses of such a kebab can be identified only if you are very picky - its taste is well developed, the meat is easy to fry and has a soft texture.

Enjoy your time around the fire in good company!

Shish kebab in a jar tastes better than on the grill

It should be established - is this a myth or a fact? Preconceived opinion or objective reality. Now we will look at the features of preparing this method and figure out what’s what.

The dish is prepared in the oven, so you can make it when it’s cold outside or you’re just too lazy to go outside.

The grocery list is minimal - it includes meat (2 kg), mayonnaise (300 ml), spices and 2 onions and garlic. (parsley and pepper optional).

1. The secret of successful cooking lies in finely cutting the meat - this is exactly the case when a piece of meat should be one clove long!;
2. Onion rings and chopped garlic are poured with mayonnaise and sprinkled with spices. The set of components turns into a uniform mixture;
3. The meat is rolled in this mixture and covered with cellophane film for half a day;
4. Next, you will need special wooden skewers on which the pork pieces are strung tightly;
5. Now the main thing is to take an ordinary glass jar, 3 liters in volume;
6. From the container where the meat was marinated, take out onion rings that line the bottom of the jar. The remains of the marinade are dumped there;
7. Skewers with meat are inserted into the neck of the jar - they are pressed tightly against each other, but it is advisable to leave a minimum gap;
8. The jar is sealed with food foil, and holes are made in it to release steam;
9. There is no need to preheat the oven - the jar is placed in its bosom, and then the temperature increases for an hour (in some ovens a little less);
10. In the last minutes, the can is opened and the meat is cooked with the oven already turned off.

The taste of the dish is truly amazing! You can only compare it with the taste of barbecue on the grill relatively, because... the dish is completely different. There is no smoke impregnation, but the meat is more tender.

Thus, kebab cooked in a jar is a compromise option that allows you to pamper yourself with real kebab at any time of the year!

The key point in this matter is to not let the kebab burn. To do this, it is better to rake the coals into one half of the grill and fan them well, then place skewers over them.

It's okay if some of the sauce drips down, as long as the coals don't go out. It’s good to arm yourself with a special spatula, which you can use to simultaneously stir up the coals and make swings, feeding them with oxygen.

You need to rotate the skewers evenly so that the meat is cooked on each side. It’s a bad idea to put a person who has little knowledge of this matter at the grill - he will most likely allow it to burn.

It is better for a knowledgeable person to prepare the barbecue - this will be correct.

This is true. This kebab will be tasty and well baked. For cooking, you can take ready-made marinade.

The composition is like this

• Pork – 1.5 kg;
• Marinade;
• Onion – 3 pcs.;
• Salt - to taste;
• Vegetable oil – 100 ml.

How to cook shish kebab in a frying pan

1. The meat, cut into equal pieces, is soaked in the marinade with onions and kept in the refrigerator for 4 to 8 hours;
2. Then it is placed on the stove in a frying pan and, with medium heat intensity, turned over after 5 minutes - this way both sides will be covered with a light crust;
3. The fire is reduced, and the meat is stewed under the lid for another half hour.

Everything is incredibly simple, and meat soaked in marinade has a richer taste than fried in the usual way!

When the household has such a device, it greatly stimulates the preparation of barbecue, so you can please yourself and your household with barbecue more often.

You just need to take a couple of kg of meat, a couple of onions, as well as mayonnaise - 100 ml, vinegar - 50 ml, and salt and pepper.

Procedure:

1. Pieces of washed meat are placed in an enamel container;
2. The bulbs are chopped and placed there;
3. The remaining ingredients alternately complement the meat in the container;
4. After 6 hours of marinating in the refrigerator, the meat is removed and put on skewers;
5. The electric kebab maker is activated and works for about 50 minutes; the pieces of meat should not touch the heating elements of the apparatus.

A chic dish that has come down to us from wild antiquity and prepared in modern conditions - shish kebab, is in no way inferior to barbecue, except that it does not smell of smoke (although for many this is important).

In general, the dish turns out to be less fatty, so it is especially healthy.

Shish kebab in the oven on skewers or a baking sheet. Step-by-step recipe with photos

The skewers resemble skewers, and the baking sheet brings the cooking process closer to regular cooking. The kebab bakes well in the oven and looks very tempting.

Its taste can please any lover of barbecue cooked on the grill.

Ingredients

• Pork – 2.5 kg;
• Lemon - half;
• Garlic – 2 heads;
• Barbecue seasoning;
• Vegetable oil – 150 ml;
• Sugar – 25g.

How to cook shish kebab in the oven on skewers or a baking sheet

1. Pork is chopped into pieces;
2. All ingredients are mixed in a deep bowl. Lemon is needed here as a juice donor - pulp is not needed;
3. The future shashlik stands for 2 – 3 hours in a cold place;
4. Skewers are passed through the pieces or the meat is laid out on a baking sheet;
5. The oven takes the meat and closes for 40 minutes. At the same time, you can open it several times and supply the meat with the remaining marinade.

After baking, the kebab should be eaten while it is hot. The meat melts on your teeth, as it should turn out delicate and tender.

Which marinating method do you choose to make the meat soft and juicy?

There are many ways, and it’s worth adding them to your culinary repertoire, but only one dish from those listed will become your favorite.

Be that as it may, any kebab will be delicious if it was prepared from the right meat, not overcooked and, most importantly, made from the heart!