Pork kebab is the most common type of spring, “May” kebab in our country. It is fried in all dachas, plantings and many courtyards on the First and Ninth of May.

Before cooking meat open fire, it is usually pickled to add additional interesting flavors. Let's look at the classic ways to marinate pork kebab. Below we will present a variety of basic options marinades for this type of meat.

Choosing meat for barbecue

So, you need to start, of course, with the selection good piece meat. For cooking delicious kebab For pork, any fresh meat with a minimum of bones and a small amount fat

Freshness can be easily determined by pressing on a piece of pork. Ideally, it should be elastic and quickly return to its original shape before pressure. If the dent cannot be restored, it is better to discard this piece.

Another useful guideline when choosing is the color of the meat. From it one can quite definitely judge the age of the animal. A darker color indicates that this is no longer a young pig, but a full-fledged adult pig. The best choice- pork Pink colour on the cut with uniform coloring.

You also need to take a close look at the presence of mucus and blood on the piece - in our case this is a big minus.

As for the fat that is inevitably present in pork, fresh meat it is in no way yellow light, not sticky and transparent

The best parts for barbecue experiments are the neck, loin, loin and brisket. The ideal option for juicy and tasty kebab is the neck. It has a good balance of meat and fat.

Loin, brisket or tenderloin are initially leaner. To give these parts of the carcass the necessary juiciness, they need to be properly marinated. Shoulder, ribs and ham are not suitable for barbecue, although marinating them for a long time can achieve a passable result.

Frozen meat in the absence of fresh meat is not the best option. Although this is where the effect of culinary imagination can work when preparing raw materials and choosing original way pickles. The main thing in this situation is the natural defrosting of pork on the refrigerator shelf, and not in microwave oven. In this case, nutritional and taste characteristics product will be saved. Many pros in the kebab industry use the technique of salting frozen meat and then keeping it in the cold for two to three hours.

The worst option is repeatedly frozen meat. The kebab from it is guaranteed to turn out not juicy.

To summarize, we can conclude that choosing meat is the most important step in preparing kebabs. You should start culinary “witchcraft” with marinades only after purchasing a suitable piece of pork.

It is better to choose meat, of course, at the market. Only there will you be able to fully examine it, touch it, smell it and experience all the other delights of trade.

Cut it like “shish kebab”

So, the meat has been purchased. Before you marinate the pork kebab in an original way, you need to cut it correctly. This passing moment for many barbecue lovers should be taken more seriously.

To ensure that the kebab pieces do not end up raw or overcooked, they need to be cut according to a certain system

The cutting principles here are:

• you need to use sharp knives for slicing, the cuts of the pieces should be smooth, otherwise the protruding edges will hang down during the frying process, burn and spoil both the taste of the dish and the mood of everyone around you;
• cutting dimensions - 4*4 cm in thickness and length, another option - rectangular, elongated pieces for fixing on a skewer along their length;
• before slicing, it is better to immediately remove excess fat, all kinds of films and veins, while a little fat will be useful for greater juiciness;
• cut the pork across the grain - this is necessary in order to avoid “shrinking” of the pieces.

How to marinate correctly

Sooner or later, it will definitely come to the most creative part of cooking kebabs - marinating the meat. Here, of course, you also cannot do without knowledge of standard techniques, tricks and nuances that have been developed in barbecue practice for decades. The main thing is to understand why meat is marinated at all.

If the above rules for choosing meat for barbecue are followed, then marinating is carried out for a dual purpose. Firstly, the meat is thus given a wide variety of tastes and aromas, plus additional juiciness if necessary. Secondly, meat pre-treated with marinade cooks faster.

If the kebab is fried, contrary to all the rules, from the first piece of pork that catches your eye, then marinating will be needed for the third purpose. Using the right ingredients (acids, enzymes, dairy) will help break down the structure of the meat, making it more tender, more digestible and easier to digest.

In order to properly and tasty marinate pork kebab, you need to adhere to the following simple rules.

Composition of marinades

Marinades need to be made from three main parts: active ingredients (enzymes, dairy products, acids), all kinds of seasonings to taste, and vegetable oils. The active part of the marinade will properly influence the meat structure. Seasonings will make up the aromatic and flavorful “bouquet” of the kebab. Oils are needed to seal the surface of the pieces, which will avoid loss of juice during frying. Besides, vegetable oil is an ideal conductor and amplifier for spices and seasonings.

The most popular ingredients for kebab marinades:

• onion;
• salt;
• ground black and red pepper;
• dried sweet or;
• dried basil, coriander, thyme;
• chilli;
• dry mixtures - turmeric, suneli hops, curry, garam masala;
• adjika;
• cumin;
• Bay leaf;
• lemon juice;
• kefir;
• mayonnaise;
• table wine

Of course, the list of common ingredients for marinade is not limited to these products and spices. Every experienced “kebab cooker” has in his repertoire many original discoveries and interesting “tricks” that make this dish unique.

At the same time, you need to remember that you should salt the meat either before the immediate start of frying, or already in finished form. The best salt- coarse grinding.

It is also advisable to forget forever about the existence of such a gastronomic misunderstanding as regular vinegar. As a last resort, you can use its wine variety.

Classic mustard is great for additional tenderization of frozen pork.
Beer and sparkling water have recently become very popular among barbecue makers. These drinks are used to soak meat. The presence of gas bubbles helps in the destruction of meat fibers and additional softening of the raw materials.

How long does it take to marinate pork kebab?

The meat should be marinated for at least 4–6 hours. Frozen raw materials – at least 12 hours. The most extreme minimum when using express marinades is 2 hours.

In what container should I marinate?

In order to marinate pork for barbecue, you should use only glass, ceramic or enamel dishes. Aluminum and plastic are strictly not recommended. When products come into contact with such surfaces, they may react and absorb anything harmful from the cookware.

It is better to cover shish kebab soaked in marinade with a lid for better absorption of seasonings.

Standard and popular recipes

Let's get to the recipes. Let's start with the most obvious ones. Meat, onions and black pepper - what could be simpler?! This simple composition was the most popular in our country about 40 years ago during the Brezhnev stagnation, when food abundance not only did not exist, but was not even foreseen.

• half a kilo onions;
• one tablespoon of vegetable oil;
• salt;
• black peppercorns.

All that is required for this marinade is to chop the onions in any manner and then grind them in a blender bowl. The goal is onion pulp. At the same time, you need to heat a few black peppercorns in a dry frying pan, and then crush them with the flat side of a knife.

Sprinkle pre-prepared meat pieces with vegetable oil, salt and season with crushed black pepper. Next, spread the onion pulp onto the pieces of pork and thoroughly “massage” each piece.

Time to marinate meat in onion gruel - 2 hours

With lemon juice

The above recipe can be enhanced. Take the same ingredients in the same quantities. A nuance would be the use of lemon juice. To do this, take an additional two lemons per 2 kg of pork.

Lemons should be cut in half and squeeze their juice onto the pieces of pork prepared in advance, at the same time mixing well and “massaging” the meat. Then you need to repeat all the same operations. As a result, the marinated kebab will acquire a pleasant citrus taste.

With tomato juice

The third option is using onion pulp. Instead of lemons, you can take a couple of tomatoes. Grind them in a blender bowl along with two or three cloves of garlic and a small amount of parsley. Pour out tomato puree into the sliced ​​pork pieces, then “massage” them.

Kefir

Fermented milk products, such as yogurt or kefir, act on meat much more slowly than aggressive acids. They do not harden the outer surface of the meat. The principle of operation here is different. Calcium found in dairy products triggers enzymes that break down protein. A kind of “aging” of the meat occurs.

You will need (for 2 kg of pork):

• two glasses of full-fat kefir;
• half a kilo of onions;
• salt,
• black peppercorns.

The cooking technique completely repeats the first recipe. Next, kefir is poured into the mixture of pieces of pork and onion gruel. Added granulated sugar. Everything needs to be mixed thoroughly. Let it brew for an hour normal conditions, then place the entire volume of marinated meat in the refrigerator. Kefir will begin to soak the future kebab for a long time and persistently.

It is advisable to keep the meat in the marinade for at least half a day, ideally a day

Kefir. Version 2.0

You can soak pork kebab in kefir with the addition of herbs, garlic and hot chili pepper. The result will be a very aromatic and spicy dish.

You will need (for 2 kg of pork neck):

• two large onions;
• two glasses of kefir;
• a bunch of fresh herbs: dill, garlic arrows; green onions, basil;
• one tablespoon of granulated sugar;
• hot chili pepper;

There will be no onion porridge in this recipe. The onions should be cut into large rings. Chop the greens as needed. Garlic arrows it is quite possible to replace regular garlic. Cut the chili pepper in half, remove seeds and finely chop.

Place all ingredients in a saucepan with prepared pork and stir. Salt, sugar, season with ground black pepper. Then pour kefir over the future kebab. To cover with a lid. You can marinate in kefir from half a day to several days.

Based on mayonnaise

Another simplest way to marinate. Suitable in case of temporary time pressure.

You will need (for 1 kg of neck):

• 250–300 g mayonnaise;
• two or three large onions;
• salt, any spices to taste.

Pour mayonnaise over pre-prepared pork. Chop the onions into half rings and add them along with your favorite spices to the bowl with the kebab. Mix thoroughly. Leave for an hour or two and send to the grill.

Option quick marinade- mayonnaise-based sauce

Based on mineral water

This method is also perfect for express pickling. Water rich in carbon dioxide further softens the meat in a short time.

You will need (for 2 kg of neck):

• one liter of mineral water;
• a pair of large onions;
• two or three bay leaves;
• one teaspoon of dried rosemary;
• salt, ground black pepper to taste.

Add salt, ground black pepper, and dried rosemary to the pre-cut pork, as if for a shish kebab. Cut the onions into half rings, mash by hand, and add to the meat. Crumble the bay leaf with your hands and sprinkle it over the future kebab.

Fill the bowl with all the ingredients with mineral water. It is better to take highly carbonated types. Cover the container with a piece of cling film and marinate for an hour to four hours as needed.

This basic recipe It can be enhanced with any suitable spices.

On table wine

Excellent tasty option kebab marinade. Any dry red wine is suitable for it. White wine lovers can also not despair and use their favorite varieties.

You will need (for 1 kg of pork neck):

• five to six small onions;
• a glass of dry red wine;
• a couple of sprigs of fresh rosemary;
• two bay leaves;
• half a teaspoon of ground red pepper;
• salt.

Season the pre-cut meat as required with spices. Chop the onions into rings and mash a little for better release of juice. Add to the bowl with the future shish kebab. Add a sprig of rosemary there.

After about twenty minutes, pour dry red wine over the pork, add bay leaves

Marinate at room temperature or put it in the refrigerator if the picnic is planned for the next day.

With pomegranate juice

Great marinade recipe. Pork pieces soaking sour juice grenade, acquire great taste and aroma. In addition ready kebab will get an appetizing, reddish color.

Pomegranate juice can be obtained by squeezing from fresh fruit or buy ready-made in the store.

You will need (for 2 kg of neck):

• half a liter of pomegranate juice;
• five to six small onions;
• salt, ground black pepper, suneli hops, coriander to taste.

Divide the bulbs in half. Grate half of it or grind it using a blender. The other one is to cut into rings.

Prepared in a standard way Place the meat in a suitable container. Add seasonings, salt. Pour pomegranate juice and carefully “massage” the pieces of pork.

Place both types of onions in the marinade. Mix everything thoroughly. Cover the container with a lid or cling film. Keep in the refrigerator. The ideal holding time is two days. During this time, the future kebab can be stirred several times for uniform marinating.

The recipes above provide a simple base. Based on them, you can create your own recipes by adding your favorite ingredients, spices and seasonings.

In order to fry a real and truly tasty shish kebab, you should approach the choice of meat responsibly. What meat is ideal for preparing this dish? Here you need to rely on your own taste and preferences of your guests. After all, kebab made from lamb, pork, or any other meat can be juicy and soft.

Meat preparation

We'll stick to pork. When selecting the pulp, make sure it is fresh. The leanest parts of the pork are best. For example, pulp from the neck. However, remember, we don't meat will do, which runs along the neck trim.

It is distinguished by its pinkish color. Such meat does not deform during marinating and will not be able to open rich taste after frying. A kebab made from such pulp will taste like chicken breast- dry and homogeneous. If possible, get some lamb. Lamb kebab marinated according to this recipe will certainly impress both you and your guests.

When choosing meat, always pay attention to its color. It should be bright. If you are offered pulp that is faded in color, it means it is not of the first freshness. If you did not find fresh meat or were forced to pre-freeze it, then remember one main rule. Before preparing the kebab, you should defrost the pulp and wait until it warms up and all the blood water drains from it.

Let's get to the meat. First, rinse the pulp under running water and dry thoroughly. You can use paper towels. After all, in order to marinate meat for barbecue, you must first get rid of excess moisture. How to get juicy kebab from pork? Take fresh pulp and cook it in the morning. By evening you can safely fry it on the grill.

Wait for the meat to dry thoroughly. Now it should be divided into transverse pieces about 3 centimeters thick. Then we tear each piece of meat along the transverse seams and cut it into equal-sized pieces, first removing the film and tendons. There is no need to completely remove the lard. It will give ready-made dish juiciness and tenderness. Those who love lamb kebabs usually lay tail fat between pieces on skewer.

Size matters. However, for those who like to show off and cut meat big pieces, you should remember that it will take a lot of time and patience to fry it. The same Georgians who are famous for their love for “ large size“Simmer large pieces in a cauldron. In addition, it needs to be trimmed periodically.

Let's cut the optimal pieces that can be put into your mouth without separating.

Let's start marinating the meat

So, let's get to the main thing. Which is correct? In what main secret this dish? Of course in the ingredients. In order to properly marinate shish kebab, you need to not only know what ingredients are needed for this, but also in what order to use them. Let's take a closer look at this.

There are no comrades for taste and color, as they say. The optimal amount of salt per 4 kilograms of pulp is 4 teaspoons. Of course, you can add more or less salt. But it is worth remembering that, firstly, excess salt is very harmful to humans. And secondly, an unsalted product will bring a little joy. Salt should be in moderation.

Therefore, we take an adequate approach to the “size” of teaspoons. Why is it necessary to put salt in the first place? Because this seasoning is responsible for the first phase of cooking. Without it, both the marinade for the kebab and the dish itself will not be the same. So, sprinkle the meat evenly with salt and mix thoroughly so that the salt is distributed over each piece of pulp.

2. Onions.

Bow for proper kebab from pork, beef or any other meat is prepared in two ways. Some people cut onions into large pieces, while others prefer to squeeze the juice out of them. It all depends on personal preference. But it is certainly more practical to use onion juice. To do this, just pass it through a meat grinder and squeeze the rolled mass through gauze. In this case, you won't have to bother with onion rings and choose them from meat.

Whatever method you choose, do not forget about correct proportions. Some believe that the most suitable proportions of onions and meat are one to one. Again, if you use onion juice, then two to three medium-sized onions will be enough for you. Pass them through a juicer, and pour the resulting juice over the chopped pieces.

It is worth understanding that only onion juice is needed for the marinade. Therefore, if you use chopped onions, you will need to wait until they release their juice and the pulp is saturated with it. If you use onion juice as a basis, then it will take much less time for the pulp to be saturated with it.

In addition, you do not have to crush it, mix it with the chopped pulp and remove the pieces while threading it onto skewers. As an alternative, you can cut the onion into rings, add salt and wait until it releases juice. Then just squeeze it out and pour it over the meat.

Note, in order to prepare the marinade, onion pulp is absolutely not needed.

3. Black pepper.

In marinade for shish kebab it is necessary to use coarse ground pepper. Fine black pepper can be added to soup, but not to barbecue. Take peppercorns and pound them in a mortar, but not into dust. Alternatively, crush the pepper with the back of a knife and then chop a little with the tip.

How much pepper to take? 20 - 25 peas will be quite appropriate. If you prefer spicy food, use a little more. Black pepper is good for health and there is definitely no harm from it. But don’t overdo it, balance should be maintained in everything.

If you think that the key to a delicious kebab is only a combination of onions, salt and pepper, then you are deeply mistaken. There are a lot of seasonings that can highlight the taste and add piquancy to it. But of course, this does not mean that you should take a bunch of seasonings and marinate meat with them. Each seasoning has its place. Some are suitable for baking, others for vegetables, and others for meat. We will dwell on the latter in more detail.

4. Coriander (cilantro).

Answering the question about required quantity, it is worth noting that 20 peas is enough. To begin with, lightly fry it without oil, and then crush it in a mortar. You can also use ground coriander, but do not add too much here. Half a teaspoon will be enough. It is better not to overdo it with this seasoning, otherwise the taste will be very specific.

5. Basil.

Needless to say, basil is not for nothing considered the king of seasonings. By the way, this spice is sold in almost every store, both dry and fresh. If we talk about the amount required to prepare the marinade for barbecue, then we should focus on the same ratio as for coriander. You can put a little more than half a teaspoon. After all, despite the fact that this seasoning has a strong aroma, it will not spoil the taste of meat.

6. Thyme (thyme).

This Asian seasoning is most often used in dry form. Thyme perfectly complements salads, vegetable and meat dishes. In Ancient Greece, it was added to water during bathing to absorb courage and courage. As for modern times, two or three pinches of this spice are quite enough for one kilogram of pulp. First, lightly rub the thyme with your fingers.

7. Zira (zra/cumin).

This spice has been used in cooking for more than five thousand years, which, undoubtedly, characterizes it only since positive side. Previously, it was worth its weight in gold and was kept more than any other jewel in the Egyptian pyramids. Today, not everyone is “personally familiar” with this seasoning. Zira should not be confused with caraway seeds or dill. Believe me, this is not the same thing. Moreover, these seasonings cannot replace each other.

How much should I put in? To marinate meat for barbecue, take a little less than half a teaspoon and pound in a mortar. This spice has a very specific taste, so you shouldn’t get too carried away with it.

8. Red pepper (Paprika).

Ground red pepper is used everywhere. He gives beautiful colour when fried and enhances the taste of meat dishes. You can put a full teaspoon, but without a slide. Want to add more spice and expressiveness to your dish? You should not add paprika, as it can impart a bitter taste.

If you really want, you can add one clove of garlic or pod hot pepper. However, it should be understood that such spices can completely interrupt the natural taste of meat.

9. Peppermint.

Peppermint is used in cooking, medicine, and in the production of candy. But rarely does anyone use it to marinate meat for barbecue. But in vain. You shouldn’t be so biased towards this seasoning. They will add piquancy to the dish and emphasize its aroma. But you shouldn’t be afraid that mint will interrupt the taste and aroma of meat, because you won’t cook compote from it. Feel free to add half a teaspoon of dry herb.

10. Bay leaf.

This seasoning needs no introduction and it is simply unforgivable to cook barbecue without it. Add a couple of leaves a few hours before frying. You can even break it slightly. Bay leaf will create harmony of taste and complement the bouquet of seasonings. Without it, “something” will be missing. Don't believe me? You can verify this from your own experience.

11. Sunflower oil.

Surely you have often wondered how to marinate meat for barbecue? Add 5 - 6 tablespoons of sunflower oil to the marinade. Precisely sunflower, not olive. Then lightly stir the meat. It is necessary that every piece of it is covered with oil. Mix very carefully, even gently.

Why is it necessary? sunflower oil? It will prevent the kebab from burning during frying. However, you should not overdo it, otherwise those who eat kebab may develop a gag reflex the next morning. No matter how trivial it may sound.

It is worth remembering the correct sequence of actions. Add oil after all the seasonings. And only after all the spices are mixed and evenly distributed over the pieces of meat.

How to marinate meat for barbecue and get juicy kebab from pork, chicken or any other meat? Well, of course, add lemon to the marinade. And don't be surprised.

So, let’s put the entire described list of seasonings and spices into the meat, mix everything and leave it to “simmer” until the morning. Let's put the weight on the meat and put it in some cool place. You can simply put it under the table. In the morning, mix all this smelling mass and add the juice of half a lemon. In this case, the juice must be squeezed out gradually, without ceasing to stir the kebab. If pure lemon juice gets on the “uncoated” meat, the result will be disastrous. The meat will instantly “stand up like a stake.” The same is true if you add vinegar.

Remember that you can pour vinegar over already fried kebab. It should not be added to the marinade. Although this is a matter of everyone's taste.

13. Pomegranate.

Well, the final chord of our marinade will be natural pomegranate juice. It will certainly add elegance, taste and piquancy to the fried meat. It will be the secret ingredient in your recipe and will complement the meat perfectly.

Of course, in the summer you may not find fresh pomegranates in the store. But you shouldn’t have any problems buying pomegranate juice. It is worth noting that most so-called “juices” do not even contain a gram of real pomegranate. Therefore, we recommend saving this experiment for the fall. But this is everyone’s choice.

How long to marinate meat

Well, now you know how to marinate pork, chicken or... The type of meat does not matter much, the main thing is to adhere to the specified sequence of actions. This is the only way you can cook a real kebab.

So, mix everything delicately again and cover tightly. To do this, take a plate that fits in diameter and place a weight on top. We remember that under no circumstances should you marinate shish kebab in aluminum pan or cover it with a plate of the same material. Especially for such cases, you can make a “wooden” plate and use it constantly. And so that it does not absorb foreign odors and does not deteriorate over time, we put it in a plastic bag. After everything has been marinated, we simply take it out of the bag and put it away for storage until next time.

We keep the meat under load for another couple of hours. You don’t need to put it in the refrigerator, you can just leave it on the table. Let's wait until all the ingredients do their job.

However, we remember that if the meat was used fresh, then one day is enough for marinating. How can you tell if meat is aged? When you place the pieces on the skewers, you will notice how easy it is to pierce and the flavor that comes from them. These signs will confirm readiness for frying.

In addition, soft and correct meat is always easy to distinguish from bad and unsuitable meat. Remember, the pieces should not float in any water or solution, and especially not in mayonnaise. Forget about such methods forever

The main secret of delicious kebab is fresh meat and the right technology marinating. Always remember this, and you won’t have to drown out the “smell” of meat with mayonnaise and other “liquid” ingredients.

Separately, I would like to talk about onions again. Aesthetic culture should also be present in the process of eating. How to eat kebab correctly? It must be eaten with juicy onion rings. And not with bits of wood or waste. And beautifully cut into rings. Take an onion ring, a piece of black bread and a kebab. Tastier than food no in the whole world.

Do not love fresh onions? Sprinkle it lightly with table vinegar and sprinkle with pepper to taste. If you ate a lot of bitterness in the onions, wash the sliced ​​rings under running water. cold water and dry them with a towel. Ice water It will not only wash away all the poisonous bitterness, but also give the onion a pleasant sweetness.

How to prepare a grill

Now let's turn to the grill. It must meet certain parameters. First of all, the grill must be made of iron or stainless steel. It must have fairly thick walls. After all, only in this case will the heat accumulate and, most importantly, persist. Accordingly, the better quality the outer pieces will be fried.

Of course, frying on bricks, basins or hanging chains will do as a last resort. But we are talking about real, seasoned kebab, which does not tolerate haste and similar absurdity. Here .

Its length is about 60 cm, width - about 25, height from the grille - 15. Main mistake Many homemade barbecues have holes in the bottom. There shouldn't be any on the grill large quantity holes. If yours looks like this, then place it on the bottom before frying. aluminum foil, and put coals on top. Then poke holes along the edges and you will understand what a real grill should look like.

Ideally, only a quarter of the bottom of the grill should look like a grate. And the rest of the bottom should be solid and have holes only on the sides. Then the meat will not burn during frying. It will cook and brown evenly. Only in this case will the kebab be protected from flaring up under fire and will not be covered with a burnt black crust. The meat will be heated and fried on the fire. The juice will flow out and drip from it throughout the frying process, giving a special aroma to the entire process.

Don’t even think about pouring mineral water on your shish kebab. Of course, unless you want to get soaked meat. There is absolutely no need for excess moisture here. It just seems like something is missing. Suppress your desire to experiment and, after taking the first piece to try, you will understand how juicy the pork kebab is.

If you constantly use a small one for outings or get-togethers in small companies, then in this case, too, pay attention to “refining” its bottom. If there are no side holes on its solid bottom, then this point must be corrected. Otherwise, your dish will not be 100% perfectly cooked. Make holes every five centimeters. We emphasize once again - this is necessary, no matter what size your grill is.

How and how much to fry shish kebab

Now about the frying. Skewers should only be laid out when there is good heat. They need to be turned over periodically. Always make sure that the fire does not flare up and splash the pieces. Wait until the coals burn thoroughly, shake off the ashes and only then proceed to this true art - frying. If you grill shish kebab on a grill that is made with the right holes, then when juice drips from the meat onto the coals, it will not flare up. Fried and rosy meat melts in your mouth, you will understand this when you fry your kebab on the right grill and after proper preparation.

Let's talk about lamb. You know how to do it right. But that is not all. Be extremely careful when frying it. It is easy to dry it over fire. Juicy dish can turn into a dry and rough ball in an instant. Fresh lamb shish kebab is prepared very quickly. 5 - 10 minutes is enough good heat. Many people confuse the juice from fried meat with blood and want to fry everything thoroughly, although the meat on the skewer is already ready. Keep everything in moderation. If in doubt, remove another piece to test.

There is such a tradition. When the coals are lit, they fry one single stick, so to speak “for testing”. This allows you to evaluate the quality of the kebab and record the time it was fried. In addition, in this way, many tease their guests so that they burn with impatience and anticipation of each subsequent game.

Surprise your guests, offer them shish kebab using this recipe and you will see from your own experience that it, and you too, will forever forget how to marinate in tomatoes, mayonnaise and other experimental ones.

Skewers

Now all attention is on the skewers. Choose short ones, with a total length of up to 37 centimeters. If you use meter-long skewers, your guests will eat a cold dish. After all, by the time they get to at least half of the stick, everything will have cooled down. In addition, it is inconvenient to handle; you constantly have to be careful not to hit the person sitting next to you. Even if you have short skewers, just use more of them.

In this case, the thickness of the skewers should be about 2 mm, and their width should not exceed 7. Take my word for it, if you take a skewer with parameters of 3 by 8 mm, respectively, the pieces will be difficult to remove. But if it is 1.5 by 6 mm, then the skewer will be too flexible, and the pieces will begin to scroll during the frying process.

Their number is also of great importance. So, if you only have 20 skewers, then there is no point in inviting friends over. The optimal number is around one hundred. As noted above, aesthetics should be present in everything. Of course, many people believe that meat should be skewered outdoors on a grill. But where should we put flies and other insects? Besides, you won't be pulling chopsticks out of your guests' hands to string more?

The kebab should be marinated and skewered at home. This should be done patiently and slowly. After all, the pieces should not scroll during frying. And even more so - hanging down to the coals. Make yourself a rule - put on meat in advance and take it with you to nature on skewers. One more thing. If you cut the pieces correctly, as described above, then putting them on will be easy. Even the most inexperienced can cope here.

Food culture means that shish kebab is eaten from a skewer. Therefore, you should not string more than five or six pieces on it. After all, it is much more pleasant to enjoy fresh and hot kebab, which is just piping hot, than to eat one that has already cooled down and become weathered. Besides, everyone eats differently. Your guest may be embarrassed to take another stick, as he will not be sure that he will be able to eat all the meat.

And finally one more thing important point. Do not install the grill far from the table. Otherwise, you will constantly be distracted by communication and may burn the dish. Guests should not walk or trample around the grill. Seat them at the table and start frying yourself. This way you will be in the company and will be able to catch the moment when you should start frying a new batch. After all, the main rule of shish kebab is that it should only be eaten removed from the heat.

Many people prefer to fry everything at once and then put it in a heap on the table. In this case, the bottom row will cool down noticeably by the time they get to it. If you invite your guests to a barbecue, then it should be the main dish, and not a secondary one. It should only be served hot and juicy.

Of course, you can't do without snacks. But don't get too carried away with them. Onions cut into rings, black bread, pickled cucumbers and tomatoes, sweet peppers, olives and, of course, high-quality alcohol. This is what should be on the table on this day. Forget once and for all about manti and pilaf, and even more so about casseroles and pies. On this day, the first place should be barbecue, period.

Delight your loved ones and friends with barbecue prepared according to this recipe, and believe me, none of you will marinate meat with all sorts of wonderful solutions based on mayonnaise, mineral water and other things. Once you try a dish with the above-mentioned seasonings and spices, you will forever forget about other methods of preparing it.

Of course, to do everything correctly and achieve excellent results, practice is necessary. And even if something doesn’t work out for you the first time, then in the future everything will get better and better.

In conclusion, it wouldn’t hurt to watch how Stalik Khankishiev shares his secrets of preparing this amazing dish.

The delicious aroma of grilled meat is familiar to everyone. Shish kebab is no longer just a meat dish, it is a ritual, a common noun, a tradition that is strictly observed on the May holidays and on any warm weekend in the summer season.

But in order for its taste to be just as incomparable, you should know how to choose and prepare it correctly. An important part of any kebab recipe is the marinade. The editors of FindoutVse.rf have collected the most popular recipes for barbecue marinade and some tips on choosing meat and spices.

Choosing the right meat

The generally accepted advice is the same everywhere - use fresh meat, preferably not frozen, and it is better to marinate it yourself rather than buy ready-made meat. Not all parts of the pork carcass are equally suitable for making barbecue - somewhere there is too much fat, somewhere on the contrary - not enough, one part is a little tough, and the other has only sinews. Below is a list, in descending order, of the parts of pork that are best suited for charcoal grilling.

• Collar or, more simply put, neck. The meat there is tender, juicy, with thin layers of fat, ideal.


• Carbonate is part of the carcass from the back. Also suitable for a successful weekend in nature.


• Tenderloin - side of pork. Often there is little fat and it is necessary to cut off the stringy film.


• Korean – soft part, but rather dry.


• Ribs are more suitable for barbecue, but they are also used for barbecue. The meat between the bones is tender, but there can be a lot of fat there, so you need to look carefully when purchasing.


• Shoulder – ok if there is no neck, tenderloin or carbonate. But the blade part is more rigid and must be filled with an acid-based marinade.


• Ham - changing suitable part pork - it is tougher, more stringy and there is always a risk that it will be impossible to chew it.

Invariable ingredients of any kebab

Almost all recipes always use three ingredients: onion, salt and ground black pepper. In addition to pepper, other spices are often used and chosen according to taste. Traditionally this is:

• caraway;
• nutmeg;
• khmeli-suneli;
• coriander;
• oregano;
• turmeric;
• paprika and others.

Can buy ready mixture, or you can experiment with flavors and look for the best seasoning option - hot or spicy.

Well, they always serve it with barbecue fresh tomatoes, cucumbers, sweet peppers, radishes, various sauces, greenery. WITH fried meat Sweet and sour berries go well together - lingonberries, cloudberries, currants.

How to marinate pork kebab in kefir

When marinating pork in kefir, you will never overdo it with acid. In kefir optimal quantity to soften. Kefir will not add taste and aroma; other ingredients – onions and spices – will do that. Salt, as a rule, is not added to the kefir marinade in advance, but about half an hour before frying.

The less fat in the meat, the fattier the kefir should be, so for pork ideal option there will be kefir with 1% fat content.

Cut the meat into 4-5 cm pieces. Cut the onion (~700 g) into rings and mix with the meat. Then fill with kefir (1 liter of kefir is enough for about 2 kg of pork) and place in a cool place for 6-8 hours.

Kefir can be successfully replaced natural yoghurt, but remember that sweet dairy products Not suitable for pickling.

How to marinate pork kebab with lemon

Lemon pulp, i.e. acid will perform its direct function as a marinade - it will make the pork softer, but the zest will give the meat spicy taste and aroma. Lemon is good friends with soy sauce, wine or cognac.

The ideal ratio of ingredients: 2-3 lemons, a couple of cloves of garlic and 0.5 kg of onions for every 0.5 kg of meat.

Squeeze the juice from the lemons and chop the onion so that it also gives juice. Then you need to grind the garlic with spices in a mortar and mix with lemon and onion juice. Pour the resulting mixture over the meat cut into small (4-5 cm) pieces and leave for 6-8 hours.

You can also not squeeze the juice out of the lemons, but cut them into slices and mix with pieces of pork. When cooking, you can throw a couple of circles on the coals and fry the rest along with the meat. Eating lemon is not necessary.

How to marinate pork kebab with vinegar

Vinegar is perhaps the easiest and cheapest way to marinate pork. The main thing is that the marinade is not too acidic, so the vinegar must be properly diluted.

It is believed that for 150 ml of water you should take 2 tablespoons of 9% vinegar or 1 teaspoon of 70% vinegar essence. In practice, you can use less so that the solution is weaker.

Before pouring the marinade over the meat, try it on your tongue - it should be sour, but not scalding. If you want to urgently rinse your mouth, it means that the solution is too saturated and the kebab will be spoiled.

Usually pork is marinated in vinegar for about 3-5 hours. Sometimes it is left overnight, but this is not necessary.

How to marinate pork kebab without vinegar

If you don't have vinegar on hand, you can make do with onion, salt and black pepper. For 2.5 kg of pork (it is better to take the neck or carb) you will need 1 kg of onion (you can use regular onion or red), about 2.5 tbsp. tablespoons salt and ground black pepper to taste.

Place the onion in a thick layer on the bottom of the pan, add salt and pepper. Then add a layer of meat cut into pieces. Next is another layer of onion. Alternate layers until the pan is full. The meat is marinated using onion juice, so it is better to keep it longer - overnight or at least 5-6 hours.

How to marinate pork kebab with kiwi

Kiwi is a fruit that is sweet and sour and very juicy. It cannot be said that it will add any special aroma and taste to the meat, but the protein-breaking enzyme actinidin, found in kiwi, will make it soft and tender.

A quick recipe for kiwi marinade: for half a kilo of pork, take 1 kiwi and 1 medium onion. Peel the fruit and mash until pureed. We cut the onion into rings and, together with the kiwi, mix with the meat, add salt and pepper, then press down with a weight and leave for 40 minutes.

You can pour lemon juice over the pork and season the meat with zest, and add spices to the traditional salt and pepper: thyme, paprika or cilantro. You need to marinate pork with kiwi for no more than two hours, otherwise the structure of the meat will collapse.

Fresh kiwi can be served as an addition to ready-made kebab.

How to marinate pork kebab in Georgian style

Georgian shish kebab is always an abundance of fresh herbs and vegetables, natural sauces like tkemali and incomparably fresh meat. And if earlier in Georgia they grilled beef or lamb on coals, now not a single family celebration can be held without pork kebab - there it is called mtsvadi.

Believed to be real Georgian kebab it should be fried only on grapevine coals. You can marinate meat in vinegar, dry red wine or pomegranate juice. But what always remains the same is the spices. Black pepper, thyme, cumin, sometimes hot chili.

One can often come across the opinion that classic recipe Georgian kebab comes from Kakheti, the eastern region of the country, where meat is not marinated in principle, but immediately fried over coals. And they even salt it only when the meat is already slightly fried. And the meat should be served under fresh pomegranate juice: take a pomegranate with the shell intact and crush it in your hands, trying to crush as many grains as possible, then carefully open the skin and squeeze the meat into the juice.

How to marinate pork kebab: video

For those who find it easier to perceive information by ear, YouTube has become a real salvation - on this video hosting you can find dozens of recipes pork kebab with video. For example, here is the favorite recipe of the most popular Russian culinary video blogger Slavny Druzhe:

Pork shish kebab recipe from blogger Oblomoff

And here's how Armenian chef Sergey Martirosyan prepares shish kebab. He is not only an excellent cook, but also a good teacher: he explains everything in detail and is understandable even for “dummies” in cooking.

The secret of the perfect kebab

And here is a recipe for lovers of the classics, called by the author “Soviet-style shish kebab.” Especially for lovers of marinade with vinegar - the taste of childhood!

Pork shashlik “Soviet style”

How to marinate pork kebab quickly and tasty

Any acid-based marinade can be quick. If the pig died while still young, and its meat was not frozen, then an hour is enough for the future kebab to be saturated with juices and aromas and achieve the required softness.

To speed up the marinating process, you can press down the entire mixture with a small weight - the process will go faster under pressure, and then immediately thread it onto skewers and fry.

How to marinate pork kebab in mineral water with lemon

For the marinade, you can use ordinary mineral water, but it should be highly carbonated and cold. It is not advisable to use sodium or potassium water.

Water will not add any taste or aroma, but it is the gas that will penetrate the fibers of the meat and make the kebab not only natural, but also very soft and juicy.

Meat can be left in mineral water for 4-5 hours or more. All other ingredients for the marinade remain the same.

Lemon or lemon juice goes well with mineral water. To do this, simply cut it into slices or squeeze the juice of one fruit.

How to marinate pork kebab in 2 hours

The desire to eat meat in nature often comes suddenly. A disposable grill, grate and coals are sold in every supermarket during the season, but we recommend marinating the meat yourself. How to do it quickly - in 2 hours or less?

There are two options: vinegar or highly carbonated mineral water. Please note that mineral water does not have high acidity, so the meat should be cut into small pieces. Crushed garlic or onion will help speed up marinating.

There is no more suitable treat for a meal in the fresh air - meat fried over coals, saturated with the aroma of smoke, tender and juicy - what could be tastier. Choose the cooking method that suits you and enjoy amazing taste traditional picnic dish. You can also read a selection of the most delicious chicken recipes on the site.
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Marinade is the most important moment for cooking barbecue. The final taste of the meat depends on the marinade. Of course, if the kebab-maker also tries hard and does not overcook or, on the contrary, undercook the meat on the grill.

Marinades for shish kebab - ingredients

The best way, many chefs around the world believe, to marinate meat is lemon juice. It is suitable for all types of meat, poultry and even fish. Fans of fermented milk marinades should remember that this is a product that is usually transported far and not always when it is cool. And fermented milk products quickly deteriorate at above-zero temperatures. Therefore, kefir, whey, sour cream and other perishable products should not be used to prepare barbecue marinade if you do not have a mobile refrigerator in which you could transport the meat to the countryside. But fermented milk products, in addition to softening the meat well, protect it from excessive frying on the grill.

The main ingredients of the barbecue marinade, in addition to traditional onions and a bouquet of spices, can be pieces of pineapple or kiwi (these two products marinate meat very quickly, literally in an hour, if left longer, the meat will literally fall apart along the fibers when frying), tkemali sauce, mustard, citrus fruit and their juice, pomegranate juice, cognac, dry wine, beer, mineral water, sea buckthorn juice, Apple juice. And these are not all the products that can be used to make marinated meat. Below we offer two recipes for the most common marinades, which lovers of outdoor barbecue trips like to use for marinating meat.

Marinade with vinegar

Many chefs and people who know a lot about cooking barbecue do not recommend using vinegar in the marinade at all. It dries out the meat excessively and makes it tough. But vinegar, in turn, gives a unique aroma to meat, kills extraneous odors, and makes it special. You can replace the regular one table vinegar balsamic, or grape, apple. They will also add that same vinegary sourness to the taste of marinated meat, but they will bring much more more benefit marinade, as they contain a number of useful microelements. The best meat for marinating in vinegar is pork. Vinegar will not make it tough, but will be very aromatic.

To prepare a marinade with vinegar, stir the vinegar in eight tablespoons of water. It should be taken at the rate of four tablespoons per one and a half kilos of meat. Add a teaspoon of sugar to the marinade - for piquancy, salt and pepper. Chop more onions. For one and a half kilos of meat there are three large heads. You need to cut it not coarsely, but smaller.

Mix the meat with the marinade and onions. Cover with a plate and place a weight on top. We remove the meat to marinate in the refrigerator for several hours.

Marinade with mayonnaise

Marinating meat with mayonnaise is good when you don’t have too much time for marinating, but you would like the resulting kebab to be soft and juicy. It only takes a couple of hours to marinate the kebab with mayonnaise. To do this, you will need three hundred grams of mayonnaise per kilo of meat. Homemade is better if you have time to prepare it. More onions. Pepper, salt to taste. We marinate under pressure for 2-3 hours and the marinated kebab is ready. All that remains is to bring it to the coals golden brown crust, and Bon Appetit!

Spring has arrived, and with it kebabs. I don’t know how it is in other regions where the warmth comes earlier, but in our country mass barbecues take place during the May holidays - people go to picnics and dachas, and it’s almost impossible to imagine without the fragrant juicy meat on skewers or grill. And today I will tell you a few proven recipes, I hope they will be useful to you.

It seems to me that the love of fire-roasted meat is some kind of primitive instinct that almost everyone has. Probably, our ancestors also enjoyed mammoth meat fried over a fire, otherwise how can one explain the truly hypnotic effect of these pieces on humans? After all, even when you smell the barbecue being cooked, you are already eager to taste it. It is no coincidence that there is an expression “the kebab basin is pleasing to the eye.”

Recipes delicious marinades so much, and the authors assure that each recipe is the best, and the meat turns out to be the most tender, that the thought involuntarily comes to mind that kebab is just that in itself tasty dish, which goes well with different dressings. Therefore, feel free to try the recipe you like from my post and enjoy. Or you can try all the different flavors by marinating differently each time. I'm all for experiments!

Of course, kebabs can also be cooked in the oven, but what can compare with meat baked on the grill? Spring sun, young leaves on the trees, happy faces of friends and a juicy treat - what could be better?

What meat to choose for barbecue

The generally accepted opinion is that the best meat for barbecue is pork neck, and here it is impossible to disagree. Although true experts also talk about the back leg of a pig, the neck is still the most popular option.

Some people think that the classic is lamb kebab. But what’s interesting is that when we were vacationing in Abkhazia, the owner of the house where we lived regularly organized barbecue picnics for us - luxurious feasts. At the same time, he himself, a professional barbecue griller, did not welcome lamb, saying that it was considered dirty meat, because lamb eats everything. But, since the vacationers definitely wanted to eat lamb, he prepared both options. I can say that the kebabs made from pork were juicier and tastier. ABOUT lamb kebabs I will write later, but today all the recipes for pork neck kebabs that I or my friends have tested.

How to choose the right one pork neck? There are a lot of tips on various blogs, like pressing on the meat and something else. But I will tell you my method - I just come to the market where I usually buy meat, and there is always a fresh, beautiful neck there. I buy it, I don’t press anything, I don’t check it, I don’t conduct chemical tests, as various experts advise. By appearance meat, it’s clear if it’s old or weathered. But at the market they always give me a good piece of neck, in my opinion, nothing needs to be complicated. If you are buying meat for the first time, just tell the seller: “Give me a good piece of neck for a barbecue” - and they will give you everything.

If you come to the market for meat, then at the same time go to the counter with spices, which are sold by weight. You can tell the seller that you need spices to marinate this much meat. The seller usually professionally adds different spices, which results in a very tasty set for barbecue!

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

The ideal size of pieces of meat for barbecue is approximately the size of a box of matches. That is, not a very large parallelepiped with a slightly elongated shape. If there is fat, then cut off the excess, leaving only a thin strip. They say that “a big piece makes a mouthful”, but in the case of kebab this is not true, because the meat will be raw inside, or you will have to fry it for a long time and there is a danger of drying it out. Since kebab is often eaten from a skewer, a piece should be just enough for one bite. Try to cut so that there is nothing hanging from the piece, as this will simply burn.

How to marinate shish kebab correctly

For the marinade, use an enamel, glass or ceramic container. By no means aluminum. Since it is a heavy metal, and poisonous, and when interacting with an acidic environment, it oxidizes, spoils the taste of the kebab, and may even add harmful substances to your body.

In order for the onion to give more juice, some people prefer not to cut it, but to grind it in a blender.

If the marinated meat is in the refrigerator, then about an hour before cooking, you need to take it out and leave it at room temperature. Then you can fry the kebab faster and it will be juicier. After all, it takes more time to cook cold meat, and there is a danger of drying it out.

There is an opinion that salt should be added at the very end of marinating or even salted on the skewer. Because salt draws the juice out of the meat and it will turn out drier if it is marinated with it. But here everyone decides for themselves. In this article I present these and other recipes. I usually add salt at the last minute.

Classic set of spices for kebab: 1 teaspoon black pepper, 1 teaspoon ground cumin and 2 teaspoons ground coriander. You can also add ground or chopped bay leaves.

In many kebab recipes, there is no need to write the amount of ingredients; it is clear that we take a piece of meat that we bought at the market, and it can be more or less. Add salt and seasonings to taste, and enough marinade to cover the meat completely.

How to grill shashlik on a grill

What to choose - a skewer or a grill? I don't think there is any fundamental difference. We fry any meat on the grill - it’s faster and easier. Although it’s nice to eat barbecue from skewers, I immediately remember how I was on a picnic as a child and ate from a skewer.

To prevent the meat from sticking to the skewer or grill, you need to wipe them with vegetable oil or lemon juice and ignite them for a couple of minutes.

Don't turn the meat too often. It’s better to let it set on one side, then turn it over and let it fry on the other. This is how it turns out the most delicious.

To check if the meat is done, pierce it with a knife. If blood comes out, it's still raw if clear juice, then the meat is ready. If nothing comes out, you may have overcooked your dish.

When the kebab is ready, you can put it in a pan and simmer for a couple of minutes on the fire. This makes it even more tender.

How to marinate pork neck kebab so that the meat is juicy

How to marinate the neck so that the meat is juicy?

First, I will write what everyone probably knows. The meat should be fresh, chilled, and not frozen - this makes the most delicious kebabs.

Although, I admit that I have also made it from frozen - from buckets of marinated kebabs that are sold in the supermarket, it also turns out delicious. Apparently, I’m not an esthete) But still, the best result is when you buy fresh meat and marinate it yourself, and there’s nothing very complicated about it.

I find the best marinade is just add onion, salt and pepper and let sit. I have a friend who is a barbecue professional, her dad has a barbecue, and she marinates perfectly, in her own juice. Enough onion, salt and pepper to make a wonderful, juicy neck kebab. But, if you want to try something more original, then I offer you other options for marinades.

In general, the most delicious kebab I tried was the one I cooked for my birthday, and it was the simplest. Now I will tell you how to do it.

Secret ingredient good marinade- onion. You need to take an equal amount of onion and meat, at least in volume, onion is lighter in weight. That is, per kilogram of neck is about half a kilo of onion, and then see for yourself that the volume is approximately the same.

Products:

• Salt,
• Pepper,
• pork neck – 1 kg,
• onion – 300-500 gr.

1. Cut the pork neck into pieces, not too large, about the size of a matchbox. Cut an equal amount of onion into rings.

2. I don’t know exactly about salt, but many people recommend adding salt at the very end, and that’s what I did. Add pepper, mix well.

3. Someone crushes onions with salt, then puts meat in it. I mashed the meat and onions well. Experiment here yourself.

4. Cover with a lid or cling film. Place in the refrigerator overnight. Before cooking, add salt to your taste. Thread the meat onto skewers or into the grill.

5. Fry on the grill until done.

How to properly soak pork barbecue meat in vinegar? Marinate pork for barbecue

Although I write above that my favorite marinade is salt, pepper and nothing extra, but for many such kebabs lack piquancy, and they consider the most delicious kebab marinated in vinegar, this is the so-called Soviet taste from childhood. Therefore, I will share this recipe.

Products:

• Pork (neck) – 1.5 kg,
• Onion – 700 gr,
• Vinegar 9% – 50 ml,
• Salt – 1.5 tsp,
• Pepper – 1 tsp.

The most delicious kebab is obtained by using apple or wine vinegar.

1. Cut the meat into small pieces of 3 cm.

2. Cut the onion into rings.

3. Now put it in layers in a pan. Meat – onion – a little vinegar – salt, pepper. Pour a little vinegar onto the eye; in total, about 50 ml should be used. Repeat layers.

4. Leave for an hour in a warm room. Then mix and put in the refrigerator.

5. For greater effect, you can do a press.

6. So, the next day, when the meat has been marinated, we string it onto skewers or put it on a wire rack.

7. And fry on the grill until done.

Should I string onions onto skewers? Everyone decides for themselves. Some say that it is strictly forbidden, since onions spoil the meat when fried. Someone loves it fried onion. I fry without onions.

How long does it take to marinate pork kebab in mayonnaise? Duration and stages of marinating meat

Pork kebab in mayonnaise is perhaps the recipe around which there is the most controversy. Someone is judging. As one of my friends with Georgian roots said, “putting chicken wings in mayonnaise is bad manners.” Needless to say, after that we didn’t invite her to picnics; we don’t need arrogance, the main thing is that it’s delicious. I really think the best option for dry chicken meat is mayonnaise. But many people also use it for pork.

I have no prejudice against mayonnaise when frying. I think that mayonnaise does its job much better than sour cream. After all, mayonnaise is essentially vegetable oil. That is, it helps create a crispy crust. And sour cream is essentially milk, that is, water. What can it contribute? I can’t forget the experiment of the brilliant cook Oksana Putan, when on one baking sheet the chicken was coated with mayonnaise, and on the other with sour cream, the second one turned out pale and unpresentable. And if you are afraid of chemicals, then make your own mayonnaise, it is very simple.

Products:

• Neck – 1.3 kg,
• Onion – 600 gr,
• Spices – 2 tbsp. l.,
• Salt – 1 tbsp. l.,
• Mayonnaise – 300 gr.

1. Wash the meat and dry with paper towels. Cut into medium pieces and place in a bowl.

2. Add salt and spices (to taste, for example, a set for kebab).

3. Grate one onion coarse grater or grind with a blender. Its juice will soak the meat.

4. Cut the rest of the onion into thick rings.

5. Add mayonnaise and mix well.

6. Cover the meat with a lid and place in the refrigerator overnight.

7. Fry the meat on the grill for about 30 minutes, turning regularly.

After 30 minutes, the kebab is ready.

How to properly marinate pork kebab in vinegar and mayonnaise? In fact, there is a recipe that combines mayonnaise and vinegar. This is how one of my friends does it. Getting ready at the beginning liquid marinade: 9 percent vinegar is diluted with water in a ratio of 1 to 4. The meat is mixed with onions, cut into rings, then poured with marinade. Leave it like this overnight or for five hours. Then, about one hour before frying, vinegar marinade drained, and mayonnaise is added to the meat. The kebab turns out unusually soft and juicy.

Marinade for pork shish kebab with lemon and mineral water

If you don’t have much time before your picnic, I recommend you try this option – marinade with lemon, onion and mineral water. The meat is ready for frying in 1-4 hours, no longer, because if left overnight, it will become bitter due to the lemon. Mineral water adds softness, and lemon adds a pleasant hint of flavor.

Products:

• Pork – 1 kg,
• Onion – 250 gr,
• Lemon – 2 pcs.,
• Seasonings to your taste (for example, barbecue mixture) - half a tablespoon,
• Salt – 2 tsp. or to taste
• Mineral water – 0.5 liters

1. Cut the pork neck into large pieces, approximately 2-3 cm in width and length.

3. Cut the onion into rings.

4. Cut the lemon into slices.

5. Place meat, lemon, onion, seasonings in a saucepan and add salt to taste.

6. Stir and pour half a liter of mineral water there.

7. Let it sit in the refrigerator for two to four hours.

8. Place on skewers or place on a rack.

9. Fry on the grill until done.

Shish kebab on kefir. How to soak pork kebab in kefir to make it juicy?

Shish kebab with kefir is also a classic and popularly accepted option. Some say that it turns out to be the most tender. And it’s not difficult to do. Just meat, onions, spices and pour kefir. This marinade is enough for half an hour.

Products:

• Meat – 2 kg,
• Kefir – 1 liter,
• Onion – 500-600 gr.,
• Spices for barbecue,
• Salt,
• Ground black pepper

1. We do not cut the meat into small pieces.

2. Cut the onion into half rings or large pieces.

3. Crush the onion with your hands, mash it so that it releases the juice. We don’t add salt, just pepper. Season the meat and onion thoroughly separately. Add other spices to taste, for example, ground bay leaf, or leaves, as you prefer.

4. When the onions and meat with spices have been mixed separately, combine everything together and mix.

5. Pour kefir over everything so that it covers the meat completely, mix well again.

It is not recommended to put kebab marinated in kefir in the refrigerator; it is better to keep it at room temperature for 2-3 hours.

6. Leave at room temperature for 2-3 hours. Now the meat needs to be salted, that is, about an hour before cooking. Alternatively, you can salt it directly on the skewers.

7. That’s it, we can fry. Delicious kebabs are ready.

How to marinate pork kebab in mineral water?

This is also a popular way to marinate meat for barbecue. It turns out very tasty. Above I write about a recipe for a marinade made from mineral water with lemon. But I decided to write separately about the marinade on mineral water, since it is still different, and you can safely leave it to marinate overnight.

Products:

• 1.5 kg meat (neck),
• 3 onions,
• Bay leaf,
• Pepper mixture,
• Salt,
• Mineral water,
• Barbecue seasoning

For marinade, it is best to choose highly carbonated mineral water.

1. Cut the meat into pieces

2. Cut the onion into half rings. Salt the onion a little so that it releases its juice.

3. Salt the meat a little too. Shake the onion well with your hands, add three bay leaves chopped into pieces, and mix with the meat.

4. Sprinkle with a mixture of peppers and seasoning.

5. Fill with mineral water.

6. Cover the meat with cling film. You could put it in the refrigerator for six hours or overnight, or you could leave it at room temperature for an hour and a half to two hours.

7. Then string it onto skewers and fry on the grill until done.

Marinated in tomato juice. Recipe for pork shish kebab in tomato juice

Very tasty option The marinade is tomatoes or tomato juice. The kebabs are juicy, soft, and delicious.

Products:

• Meat – 2 kg
• Tomato juice – 0.5 – 1 l
• Onion – 300-500 gr.,
• Salt,
• Black pepper, coriander, basil, suneli hops (to your taste)

1. Cut the meat into pieces. We cut the onion into rings, half rings or finely. Salt, add spices.

2. Fill everything tomato juice so that it covers the meat completely. Mix the meat. Leave for 1-3 hours, longer if possible.

3. Thread onto skewers.

4. Now you can fry. The kebab turns out very tasty.

Video recipe for kebab from Stalik Khankishiev

Recognized master of making shish kebab is Stalik Khankishiev. I suggest watching the video where he talks about all the intricacies of marinating and frying meat. True, the recipe shows this using beef as an example, but, of course, pork is also suitable.

Stalik believes that the most important thing is not the marinade, but choosing the right meat and frying it correctly. We cannot but agree with this!

Products:

• Meat – 1.5 kg,
• Onion - three large onions,
• Black pepper – 1 tsp,
• Ground cumin – 1 tsp,
• Ground coriander – 2 tsp.

1. Cut the onion into half rings. Sprinkle with salt and squeeze it with your hands so that the onion releases juice.
2. We cut the meat into small pieces. Add spices. For one and a half kg of meat approximately 1 tsp. with a heap of black pepper, 1 tsp. ground cumin and 2 tsp. coriander
3. Marinate the meat for about two hours. Then we string it onto skewers, removing the onion from the meat (it will burn anyway).
4. During frying, Stalik recommends placing herbs – thyme (or rosemary) – on skewers with meat, to give a very wonderful aroma to the kebab. Fry until done.

So, in this post I have given many of the most different recipes kebab. Experiment with them. What's your favorite tried and true recipe? Write in the comments!