To make a delicious dish on charcoal or in the oven, it is worth choosing the right marinade for pork kebab. There are a huge number of pickling options: Armenian recipe, Georgian, Abkhazian, classic and many others. They all involve the use of a variety of spices, vegetables, aromatic herbs and seasonings.

How to marinate pork skewers

To make a charcoal dish more aromatic and soft, you need to properly marinate the pork for barbecue. By itself, this meat is considered soft, but the marinade enhances this property, making the pork fibers even more tender. In addition, the marinating process assumes that the meat will acquire new tastes, herbs and spices will enhance its aroma and make it appetizing.

There are a lot of options on how to marinate meat for pork kebabs. You can start with the simplest and fastest - sprinkle the meat pieces with salt and ground black pepper, try adding other spices if you wish. An onion-vinegar marinade based on tomato juice is considered a common and classic option. Today fillings with fruit juices are becoming popular - pomegranate, apple, kiwi.

The simplest option is to use lemon juice with onions and peppers. This sour marinade gives the meat a slight bitterness, while the garlic sauce with soy sauce enhances the salinity. Sweet marinades are also popular - they use tomato juice for this. Kefir and mineral water make the meat more juicy due to the bubbles of carbon dioxide. In tomato marinade, pork turns out to be a little sweet, and red wine makes it tart.

The correct marinating procedure is as follows: the chilled meat is cut into portions, all spices, juices and seasonings are mixed, the meat is immersed in this mixture or rubbed on all sides, shifting with onions and vegetables. It is worth immersing the pork completely in the marinade so that it covers it with an even layer. After a certain time of infusion, the pieces are removed, strung on skewers and fried over coals. To keep the pork juicy, you should periodically water the surface with the rest of the sauce while frying.

How much to pickle

After the selection of products for pouring, it will be natural to ask how long it will take to marinate pork kebabs? The duration of the infusion depends on the decision of the chefs. The fastest processes last up to 3 hours, on average they keep the pieces for 3-5 hours, and ideally - 1-2 days. The longer you keep the meat in the marinating mixture, the richer the taste and softer the consistency will become.

Pork kebab marinade recipe

It is easy to find suitable recipes for marinating pork kebabs, because there are so many of them that any culinary specialist can cope with this process. You can choose a cooking recipe based on the use of herbs, adjika, from wine or even onions with beer. Some options offer a step-by-step recipe or a recipe with a photo to visually show the chefs how to marinate the meat in order to get the most delicious dish.

With onion

• Servings Per Container: 7 Persons.
• Calorie content of the dish: 20 kcal.
• Purpose: for lunch.
• Cuisine: author's.

The easiest way to cook baked meat is pork skewers in an onion marinade, for which you do not need to spend a lot of time. Due to the release of onion juice, the meat is not tanned, but is destroyed between the fibers, which makes it tender and soft. For 1 kg of meat, you should take 1 kg of onion to get a rich taste of the final snack. For manufacturing, you need a blender or food processor.

Ingredients:

• onions - 1 kg;
• ground black pepper - 20 g;
• bay leaf - 3 pcs.;
• salt - a pinch;
• sugar - 5 g;
• lemon juice - 40 ml;
• coriander - a pinch.

Cooking method:

1. Peel the onion, cut into small cubes, grind the bay leaf or chop it by hand.
2. Mix all the ingredients in a blender until a homogeneous gruel, marinate the meat overnight, leave in the refrigerator.
3. Instead of lemon juice, it is permissible to take 6 or 9% table vinegar.

With vinegar

• Servings Per Container: 12 Persons.
• Calorie content: 306 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: easy.

The recipe below will help you learn how to make a vinegar marinade. It differs from the usual options in that it involves the use of white wine vinegar, rather than table essence. The combination of such a mild component with spices and spicy vegetables makes the filling fragrant and pungent, which gives the desired pork flavor. Guests and friends will like this original version more than the classic one.

Ingredients:

• garlic - 3 cloves;
• onions - 2 pcs.;
• wine white vinegar - 40 ml;
• sesame oil - 60 ml;
• sugar - 10 g;
• bitter pepper - 3 pods;
• cloves - 2 g;
• rosemary - a pinch;
• cinnamon - 10 g;
• thyme - a pinch;
• thyme - a pinch;
• bay leaf - 2 pcs.

Cooking method:

1. Squeeze the garlic through a press, finely chop the onion, cut the hot pepper in half.
2. Stir all the ingredients, pour the meat overnight, put in the cold.
3. In the morning, put in a colander, drain the liquid, season with fresh chopped dill if desired.

With mayonnaise

• Cooking time: 10 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 200 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: easy.

How to make a marinade for pork barbecue with mayonnaise, the instructions below will teach. This is one of the simplest and most common recipes for which it is better to take Provencal fatty mayonnaise sauce without additives, mixed with tomato ketchup. It will be good to choose the latter with a note for barbecue, since there are the necessary spices, but the classic one is also suitable.

Ingredients:

• onions - 4 pcs.;
• grill seasoning - package;
• liquid smoke - 10 ml;
• mayonnaise - 40 ml;
• ketchup - 40 ml;
• table mustard - 10 ml;
• garlic - 3 cloves.

Cooking method:

1. Cut the onion into rings, pour the pieces of meat together with the seasoning.
2. Lubricate them with a mixture of mayonnaise, ketchup with mustard, crushed garlic.
3. Leave in a cool place for 2 hours.

Quick marinade

• Cooking time: 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 31 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: easy.

The step-by-step recipe for a quick marinade is simple even for novice cooks, because it involves using chopped ingredients and pouring them into prepared meat pieces. This basis, as the Armenian recipe suggests, is based on onions, complemented by chopped cilantro, lemon juice and aromatic spices. Unlike other marinades, this one turns out to be liquid, and you will find out how to make it correctly below.

Ingredients:

• onions - 5 pcs.;
• water - half a glass;
• parsley - a bunch;
• cilantro - a bunch;
• lemon - ½ pc.;
• coarse salt - 10 g;
• ground coriander - 10 g;
• nutmeg - 10 g;
• red pepper - 10 g;
• black pepper - 10 g.

Cooking method:

1. Peel the onions, chop into cubes, chop the herbs, squeeze the juice from the lemon.
2. Stir all the products, marinate the pork for 3 hours.

With lemon

• Cooking time: 10 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 23 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: easy.

How to make a lemon and onion pork marinade will be shown below. The original combination of lemon juice with onion rings will make the meat juicy and aromatic, and tender fibers will be felt when biting off. Fresh mint gives piquancy to the filling, which is felt by a slight refreshing chill and emphasizes the appetizing taste of grilled meat.

Ingredients:

• onions - 2 pcs.;
• lemon - 1 pc.;
• garlic - 5 cloves;
• fresh mint - 2 stems.

Cooking method:

1. Cut the onions into rings, press the garlic through a press.
2. Scald the lemon with boiling water, cut in half. Leave one part for decoration, squeeze juice from the second. Tear the mint with your hands.
3. Grate the meat slices with juice, garlic, sprinkle with onion rings and mint leaves. Leave under the plastic and press for 4 hours, string the kebab mixed with onion rings, fry until tender.
4. Garnish with lemon wedges when serving.

Classic

• Cooking time: 20 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 18 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: easy.

A classic pork marinade is easy to make, because a minimum of components are used that every self-respecting housewife can find. A simple barbecue sauce will preserve the natural taste of the meat, giving it a new, subtle note of exquisite taste and emphasizing the natural aroma. Everyone who tastes it will like this option, because it only enhances the natural taste of pork.

Ingredients:

• vinegar 9% - 100 ml;
• salt - 20 g;
• ground black pepper - a pinch;
• onion - half a kilo;
• water is a glass.

Cooking method:

1. Peel the onions, chop finely, add water.
2. Add the rest of the ingredients, leave for 15 minutes.
3. Pour the pork pieces for 3 hours, fry until tender.

Pomegranate

• Cooking time: 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 200 kcal.
• Purpose: for lunch.
• Cuisine: Georgian.
• Complexity of preparation: easy.

The traditional Georgian recipe suggests making a barbecue marinade with pomegranate juice, which will give the meat a new unique taste. The combination of sour and astringent tart juice from a healthy fruit with a mixture of classic spices makes the shish kebab spicy and spicy and very aromatic. Similarly, you can prepare a marinade with lingonberry juice or any other sour berry juice.

Ingredients:

• onions - 4 pcs.;
• pomegranate juice - 650 ml;
• vegetable oil - 40 ml;
• hops-suneli - 20 g;
• coriander seeds - 5 g;
• black pepper - 5 g;
• salt - 10 g.

Cooking method:

1. Cut the onions into rings, mix with the pork.
2. Sprinkle with spices, crushed coriander. After mixing, pour in the juice with vegetable oil, knead again.
3. Cover with a plate, put oppression, hold for 2 days, stirring occasionally.

From mineral water

• Cooking time: 10 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 181 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: easy.

Pork marinade with mineral water, which is mixed with Provencal fatty mayonnaise according to the recipe, has a pleasant sour-sharp taste. You can diversify it with inclusions of slices of tomatoes and slices of red bell pepper, which will set off the taste of pork kebab and make it more appetizing. The nutritious meal will be appreciated by all guests.

Ingredients:

• mayonnaise - 250 ml;
• sour cream - 20 ml;
• mineral sparkling water - 20 ml;
• black pepper - 20 g;
• salt - 20 g.

Cooking method:

1. Mix mayonnaise with sour cream, add spices and mineral water.
2. Place the pieces of meat, hold while the coals are cooking. If desired, add onion rings, tomato and bell pepper slices during frying.

With kefir

• Cooking time: 10 minutes.
• Servings Per Container: 15 Persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: easy.

Another simple recipe for kebab marinade with kefir will help you make a delicious appetizing dish while maintaining the juiciness and tenderness of the meat. This option will work for most meats, not just pork. You can diversify it by adding dark beer to add a light malt flavor and caramel color to the crust. Without it, you will get a light golden surface.

Ingredients:

• kefir - half a liter;
• garlic - 20 g;
• salt - 25 g;
• liquid honey - 15 ml;
• lemon - 1 pc.

Cooking method:

1. Grind peeled garlic with a blender, salt, add lemon juice with honey.
2. Pour in kefir, stir, marinate the meat for 3-4 hours, fry until tender.

Kiwi

• Cooking time: half an hour.
• Servings Per Container: 8 Persons.
• Calorie content: 228 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: easy.

The Armenian recipe for pouring has another variety - kiwi kebab marinade, which gives the meat an exquisite sweet and sour taste. Due to the acid content in the fruit, the pork is loosened, which makes its fibers softer and more tender. So that the meat still retains its spicy pungency, they use traditional ground black pepper, diluting it with fragrant or white if desired.

Ingredients:

• kiwi - 1 kg.;
• onions - 3 pcs.;
• vegetable oil - 20 ml;
• salt - 20 g;
• black pepper - 20 g.

Cooking method:

1. Peel the kiwi, chop with a blender, fork or grate.
2. Peel the onions, cut into rings, salt.
3. Stir all the ingredients, marinate the meat for half an hour.

So that the cooked marinade for pork kebab does not disappoint the cook, you should heed the advice of professionals:

• for a juicy shish kebab, you do not need to cut the meat too small, so that when marinating it does not turn into mashed potatoes;
• when frying over coals, it is necessary to ensure that the kebab does not dry out, and sprinkle with the remnants of the sauce;
• the classic onion marinade is easy to diversify with the addition of cilantro, marjoram, basil and sage;
• a delicious sauce is a mixture of oil, red onions, basil, sage, white wine, olive oil and sugar;
• a pleasant spicy filling can be prepared from onions, garlic, natural yogurt, ground ginger, coriander, caraway seeds, cilantro and cardamom;
• it is better to serve shish kebab with fresh tomatoes, Caucasian lavash and herbs;
• wine marinade can be made on the basis of white wine, champagne or plum;
• in addition to the kefir base, you can make a filling of tan, mayonnaise, fermented baked milk;
• mayonnaise with onions is considered a universal sauce for any meat kebab.

Video

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

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

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

Peel the onion, wash and cut into half rings. Add salt and spices to it. We wrinkle with our hands so that the onions let out the juice. Put some of the onion on the bottom of the dish, and dump the chopped meat on top.

A simple pork kebab marinade is ready!

Fry pork in onion marinade on a large wire rack for about 40 minutes. We make sure that the onions do not burn. We do not allow direct fire. Bon Appetit!

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

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

Peel the onion and cut into rings. Cut the meat into large pieces.

Put the onion on top of the meat. Then again meat and onions.

It is best to serve such a kebab with large quantity salad and vegetables.

Recipe 3: marinade for pork skewers with onions

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

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

It is necessary to marinate the kebab with onions only in the evening! If you do not have time to wait so long, then you should choose a different marinade recipe.

Peel the onion, wash, cut into quarters and mince or as I grind in a blender.

Cut the meat into medium pieces across the fibers.

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

Now you can pour all the ground onion into the meat and mix it well with your hands. Leave the marinade to stand like this overnight.

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

Put the pickled meat on skewers. You can take another peel and cut into rings of fresh onions and alternate with meat, or simply stick onion gruel from the marinade on top of the meat put on skewers, it also works very well.

Then put out the fire, spread the coals evenly and cook the barbecue over the heat. Separately, drain the marinade juice into a small plastic bottle, add vinegar and, if necessary, water, this is needed to sprinkle the meat on top so that it does not burn and is juicy.

Recipe 4: marinade for pork kebabs with mayonnaise

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

Let's prepare the products for the kebab marinade according to the list. We take high-calorie mayonnaise, a large onion, and choose a seasoning for grilled pork meat according to your taste. You need to buy selected pork. It's good if you get a chilled part of the ham. Cut it into small rectangular pieces.

We will send it to the pickling tray. We chopped the onions and added them to the cold cuts. The meat was richly seasoned with ground spices and mayonnaise.

The resulting pork kebab marinade works wonders in just over an hour. Kebabs are especially tasty and tender if the meat is not overexposed in mayonnaise. Provided that part of the ham was purchased chilled, and not after freezing.

Pork meat is planted on skewers without distance - 5-6 pieces per serving. Pork is cooked on good charcoal, excluding an open flame.

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

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

• pork neck - 1.5 kg
• lemon - 1 piece
• onions - 3 pieces
• olive oil - 3 tablespoons
• black pepper - to taste
• salt to taste

Rinse the pork well, pat dry with a paper towel and cut into large pieces across the grain and place in a deep saucepan.

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

Pour olive oil into a saucepan.

Sprinkle the future shish kebab generously with ground pepper.

Squeeze the juice of one lemon on top.

Salt and mix well.

Cover the pot with a lid and leave in the refrigerator for an hour or two. The pork kebab marinade is ready. In principle, such meat can be cooked almost immediately, but the longer it is marinated, the juicier and softer the shish kebab will turn out.

Prepare the grill, when the coals reach the required condition, salt the meat (a teaspoon of salt is usually taken for 1 kg of meat) and start stringing on skewers.

Depending on the width of the barbecue, you can put 5-7 pieces of meat on each skewer. It is best to shake the onion so that it does not burn.

Cook the meat for 20-25 minutes, turning it over from time to time for even cooking.

Recipe 6: quick kiwi marinade for pork skewers

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

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

Rinse a piece of meat thoroughly, dry it and cut it into medium-sized pieces. It is very important to cut the meat well, because if the pieces are large, they will not be fried, and if small, they will dry out.

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

Then peel the kiwi, grate it or finely chop it and add it to the meat. We mix everything well with our hands, cover with a lid and marinate for only half an hour! It is important!

After our meat has been marinated, we prepare strong coals and take out the skewers.

We string pieces of meat tightly enough to each other. I advise you to fry the onions separately.

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

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

Recipe 7: soy sauce marinade for pork skewers

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

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

Pour the soy sauce and tomato juice into the prepared ingredients.

Add starch to the marinade if desired. Stir.

Place pieces of meat, such as pork, in the marinade for at least an hour.

Pork kebab marinade with soy sauce is ready.

Recipe 8: marinade for pork barbecue on mineral water

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

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

Peel and cut onions into rings or half rings.

Place the meat and onions in a suitable, non-metallic container. Stir. Moreover, choose the dishes in such a way that it is convenient to mix the pork, and the water with which you will pour the meat does not overflow.

Add seasonings and spices.

Add salt. Mix thoroughly.

Pour in mineral water.

The liquid should completely cover the pork.

Cover the dish with the meat with a lid and refrigerate overnight.

Remove the pieces of pork from the marinade, skewer and sauté over hot coals, making sure that no flames appear.

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

This recipe is used to prepare a classic Caucasian barbecue.

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

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

Cut the onions into rings.

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

Salt the pork pieces and sprinkle with spices.

Pour the onion to the meat and fill it with homemade tomato juice.

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

Recipe 10: marinade for pork barbecue on kefir

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

First, rinse the pork under running water, cut off unnecessary films and veins, dry it and cut it into square pieces, preferably of the same size, on a cutting board with a knife.

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

Meat of this size will be easy to skewer and allow it to cook evenly.

The kebab loves onions, so we don’t regret it. Since it is supposed to plant onions together with meat, I recommend taking medium-sized onions.

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

Place the pork and onions in a large enamel saucepan.

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

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

Top with onion, cut into rings, cover the pan with a lid and put in the refrigerator to marinate overnight (for 8-10 hours).

Pork kefir marinade for kefir is ready!

Barbecue cooking is not complete without charcoal cooking. Therefore, having come to nature, kindle a fire or ready-made coal.

While the firewood is burning, put pieces of meat on skewers, alternating with onion rings, while the onion gruel in which the pork was marinated must be removed from the pieces, as it will burn.

Place the skewers with meat over hot coals.

While cooking the kebab, turn the skewer several times so that the pieces are fried on all sides, and pour the remaining marinade over the meat several times for greater juiciness.

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

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

Pork skewers marinated in kefir can be served directly on skewers, which is very tasty, or you can remove the pieces from the skewers and put them on a common dish.

The secret of delicious kebabs is simple - good meat and delicious marinade. If these two important conditions are met, then the kebab will turn out to be excellent. So it's time to talk about how to properly prepare the marinade for kebabs, so that they turn out juicy and soft, such that you will lick your fingers. All the secrets on how to properly marinate a kebab.

So, we offer you the top 5 kebab marinades. These are the most popular types of marinades, the simplest and most reliable. Which of the options to choose is up to you! We will only offer the top 5 of the most popular and most delicious marinades.

Tomato marinade

Our tomato marinade comes first. In tomato marinade, the meat turns out to be soft, not sour, with an excellent taste. The tomato marinade is considered a culinary classic.

Cut the meat into pieces, salt and add the cooked spices. Cut the onion into rings. Mix everything gently. Pour tomato juice over the meat, it should be covered with juice. It is best to use homemade juice. Leave to marinate for at least 2 hours.

The shish kebab in tomato marinade after frying will acquire a beautiful reddish tint, and will have an excellent taste.

Mineral water marinade

Marinade based on mineral carbonated water is in second place.

Using such a marinade, the meat of your kebab will be 100% soft. Cut the meat into 4 x 4 cm pieces. Sprinkle with salt. Cut the onion into rings, put it in the meat and mix, while crushing the meat as if well. Fill the meat with mineral water with gas, the kebab must be completely immersed in water. We marinate for at least 2 hours.

Kefir marinade

The kefir marinade for kefir kebab is also very popular, so we have it in third place.

Kefir marinade is best for pork kebabs. Kefir is a fermented milk product, its advantage lies in the fact that it does not dry out meat like other marinades based on vinegar or lemon juice do. Therefore, the meat is juicy and soft.

Cut the meat into pieces, salt and add spices. Toss and add the sliced ​​onion rings. Stir again to distribute the meat, onions and spices. Pour kefir over the meat so that the kefir completely covers it. Leave to marinate for 5-6 hours and you are guaranteed a soft and juicy kebab!

Onion marinade for barbecue

This is perhaps the simplest marinade for meat, it is made from onions. We have it in 4th place.

For 1 kg of raw meat, 700 g of onions and 2 tsp are taken. ground black pepper. Rub the peeled onions on a fine grater or puree in a blender. It is necessary that as a result we get a liquid onion gruel. Mix the resulting gruel with salt and black pepper and marinate the meat in the resulting mixture for at least three to four hours. Before frying kebabs, you must completely get rid of the onion marinade. This marinade is ideal for pork, lamb and beef. But for tender chicken meat, it will be harsh.

Classic vinegar kebab marinade

In fifth place we have the classic vinegar kebab marinade.

Cut the pork into pieces of about 4 x 4 cm. Salt and sprinkle with spices. For 1.5 kg of meat, there are about 3 tablespoons of spices. Cut the onion into rings or half rings. Mix with meat. Dilute three teaspoons of 70% vinegar with a glass of water. Fill in the meat. Mix well again and mash the meat. Cover with a lid or plastic and leave for at least 2 hours.

A classic barbecue with an unforgettable childhood taste, ready!

In conclusion, I would like to remind you of a few important tips to make the shish kebab really tasty.

How to properly marinate a delicious kebab

No matter how good the marinade you make, the quality of the meat chosen for the kebab should be good. Otherwise, even the most exquisite marinade will be of little use. Mineral water (always with gas) gives the kebab softness. Therefore, if the meat that you cooked for barbecue seems tough to you, it is better to marinate in mineral water.

Choose the right dishes for marinating meat. Do not marinate in aluminum dishes! Only in glass, enamel or plastic. If you eat outdoors with a company, you can marinate the kebab in a tight plastic bag. This is quite convenient, since after use it is thrown away and you do not need to drag back empty dishes.

Don't overdo it with acid! If you marinate meat in vinegar or wine, do not overdo it, the acid should be in moderation.

The larger the pieces of meat are cut, the longer it will take to marinate. Therefore, remember, if time is running out and you need the kebab to marinate faster, cut the meat into not very large pieces.

Cut pieces of meat into shashlik across the grain! Otherwise, when frying, the pieces will "shrink." And the most delicious shashlik is obtained on wood from fruit trees.

The finer the onion is chopped, the juicier and softer the kebab is, and the faster it is pickled. Therefore, if you have little time for pickling, grate the onions. Even in a short time, the kebab will be soft and juicy.

That's all, now you know how to marinate a kebab yourself at home, so that it turns out wonderfully delicious, tender, juicy and soft.

Bon appetit and good picnic!

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Good day, my valiant culinary specialists! Agree that making a delicious barbecue is a real art. There are many recipes, but not all of them give the same good result. One of the main secrets of this dish is what kind of meat is used. It is no less important what it is pickled in. And today I will tell you how to make a marinade for a soft pork kebab.

I want to note that shish kebab is also obtained very tasty from beef, veal and lamb. Only there are their own peculiarities of cooking. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

The first step is to cut the meat into pieces. How to do it - I have already said, a little higher, so I will not repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many flavor mix options. The recipes are described below. But how much to marinate pork depends largely on the composition of the seasonings. In the presence of "aggressive" components (wine, lemon juice), the time is reduced.

The minimum residence time of pork in the aroma mixture is 4 hours. But it is better to send the meat to the marinade for 8-12 hours.

Pieces should be put on skewers along the fibers. Place larger pieces closer to the center. Well, and small, respectively, string along the edges. This way the pork will cook better.

To prevent pork from burning when frying, sprinkle it occasionally with wine, water or lemon juice. Wanting to check the readiness of the kebab, in no case pierce the pieces with a knife. Otherwise, all the juice will flow out - the kebab will be dry.

Juicy pork marinade recipes

And here are the promised options for flavorful mixtures for meat. There's a quick and easy marinade here. Or choose an exotic option like lingonberry or pomegranate. Cook with pleasure, and then do not forget to unsubscribe, in what it turned out better.

Cooking with kefir with lemon

For the neck (3 kg) take:

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

Peel the citrus fruit and remove the seeds. Then we cut the fruit into slices and scroll it in a meat grinder. Cut a couple of peeled onions into neat 4 mm thick rings. They will need to be strung with pickled pork on skewers. And we turn the rest of the onion in a meat grinder.

In a lemon composition, mix onion gruel, kefir, pepper and other spices. Add a little mass. The kefir marinade is ready. We spread the meat and onion rings in layers in a glass container. And evenly pour all this with a fragrant mass.

And 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 lavrushkas;
• 100 ml of soy sauce.

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

Kiwi Flavored Blend

For a kilo of meat you will need:

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

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

How to make a beer marinade correctly

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

Pork marinated in mayonnaise

For a kilo of cuttings you will need to take:

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

Cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send lavrushka, mayonnaise and dill there. We mix everything thoroughly and leave the meat so that it is saturated with aroma.

Cooking pork in mineral water

This is a pretty 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 pieces of the neck, pepper and crush with spices. Add onion, oil and fill everything with mineral water. And then we send it to the refrigerator. In 12 hours, the meat will become very tender and soft.

Check out the option of pickling with spices and mineral water

Making honey-mustard marinade

For the neck (2 kg) take:

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

Mix butter and freshly squeezed lemon juice with honey. Mix all this with mustard. We send pieces of pork into a fragrant mixture. Salt, pepper and crush on top with thyme and paprika. Cut the onion (peel it in advance) into rings and immerse it in the meat. Mix everything well and send it to 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 the 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

In fact, this is the classic version of the carbonate marinade. You can also marinate frozen meat in vinegar. The recipe is as follows:

• 3 kg of pork neck;
• 2 tbsp 9% vinegar;
• 3 pcs. onion heads;
• 0.5 l 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. Immerse the pieces of pork in this mixture.

Balsamic Vinegar Option

For 1.5 kilos of meat, take:

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

Pass the peeled garlic through a garlic dish. Then we mix this gruel with the rest of the mixture components. Immerse the pieces in this fragrant mass and marinate.

Pork neck marinade 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 of prunes;
• pepper;
• salt.

Rub the pieces with pepper and send them to vinegar for 3 hours. Place the dishes with pork in the refrigerator or other cool place. Peel and seed the apples, and then cut them into small cubes. Pour boiling water over the prunes and grind them too. We heat the sour cream to 40 degrees, send apples and prunes there. After we simmer this fragrant mixture for a couple of minutes on the fire (do not forget to stir).

Next, remove the sour cream marinade from the stove. We send pieces of meat to a warm mass (about 30 degrees) and marinate it. It turns out that the pieces end up "from the ship to the ball" - from vinegar to sour cream 🙂 Cut the peeled onion into rings (it will need to be strung with pork on skewers). Salt the kebab while frying it.

Pork in lingonberry marinade

For 1.5 kg of the neck take:

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

If the berries are frozen, defrost them. Sort fresh ones and rinse thoroughly. Add zest to the lingonberry and cover it all with water. Bring mixture to a boil, then reduce heat to low. Cook, stirring occasionally, until the berries burst. Place the lid over the pot while you cook the berries.

Then we cool the "compote" to room temperature and mix it with 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 pieces of pork in it.

Shish kebab in red wine

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

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

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

Sweet and sour marinade

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

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

Rub the apples peeled from the skin and seeds on a coarse grater. Grind the onion into gruel. Mix salt + onion + pepper and rub the meat preparations with this gruel. In the container where you will marinate the kebab, place the meat and apple mass in layers. Mix the wine with butter and honey, and pour the pork with this marinade. Then we send everything to the refrigerator so that the kebab is marinated there.

Pickle your neck in pomegranate juice

You will need:

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

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

Additional tricks

It is no secret that the black pepper that is taken with peas and crushed before use is more aromatic. Just do not rush to send it to the mortar. Fry in a dry skillet first. A clear sign of its "readiness" is the leveling of the wrinkled surface. And then chop the seasoning. By the way, toasted peppers are not only more fragrant, but also crushed more easily.

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

Want to enhance the flavor of the kebab? To do this, a few minutes before the end of frying, sprinkle the coals with fine wood shavings. If you like citrus scent, add orange zest instead of charcoal shavings.

Among so many recipes, you will certainly find the option that will allow you to cook a masterpiece barbecue. 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 and I say: see you soon.

It is impossible to imagine outdoor recreation without a fragrant and hot barbecue. And from what to cook it? That's right, pork! It is fatter than beef tenderloin and turkey. And from what to prepare the marinade so that the meat becomes spicy and tender? You can use wine and vinegar, cream and natural yogurt. Experiment with herbs and herbs, fruit juices, and soda water.

Preparatory stage

Only beginners make a shish kebab from a frozen piece. Professionals who donated more than one kilogram of meat use fresh tenderloin. They choose the most tender and softest pieces. A pork neck is ideal, but a breast or lumbar section will work as well. Frozen meat is useful for making cutlets, goulash or dumplings. But the shish kebab from such a blank turns out to be too tough, like toasted pieces of rubber. The pleasant taste disappears.

Do not grab the first piece of meat that comes along. No, the preparation for the perfect kebab must be carefully examined. Smell, touch. Make sure it hasn't been under the counter for a month. Specimens with a large amount of fat will not work. The fat should be thin, white or creamy. Yellow color indicates old and stale meat, which should not be eaten without prolonged heat treatment.

Buy pork of a pink shade with a pleasant smell. If the workpiece has a deep red color or a specific aroma, it is better to leave it on the counter. You need to ask the seller to put pressure on the piece you like. If the hole quickly levels out, then the pig really ran around the pen yesterday. But there should be no caked blood or mucus in the workpiece.

Professionals know that choosing the perfect meat is only the first step. The future kebab must be properly cleaned. Rinse under running water, remove the translucent film and excess fat hanging from the workpiece. Divide fillets into square or round chunks about the size of a 3 year old's fist. If the pieces are too small, they will turn into hard coals, which are easier to hammer in nails with than chew. Large kebabs are poorly fried and remain moist on the inside.

To prevent the taste of the dish from spoiling during marinating, you need to choose the right dishes. Plastic and aluminum containers emit toxic substances, due to which the dish acquires an unpleasant bitter taste. Wooden bowls give off tannin components. They make the pork tough. Containers made of glass or ceramics are suitable. You can use enameled options.

The meat, cut into portions, is kneaded by hand. Thanks to the massage, it becomes more tender, it absorbs spices well. Vegetable oils are not recommended to be added to marinades. The pork is quite fatty. If you mix it with similar components, a film forms on the fillet surface, which will retain the melted fat in the fibers. The kebab will turn out to be too high in calories and harmful, with a high content of bad cholesterol.

Fermented milk options

Kefir softens tough fibers and adds a subtle sour taste to the dish. The fat content of the marinade base must be at least 3%. Diet options are not appropriate. Add 20-30 g of white sugar to 1.5 l of fermented milk drink, stir thoroughly.

In a ceramic or glass container, pork is mixed with grated onions, seasoned with kefir sauce. Stir and knead with your hands for 5-10 minutes, so that the meat is well saturated with the marinade. Sprinkle with black pepper, add aromatic herbs, coriander or turmeric. On top of the fillet, put onions, cut into large rings.

The second version of kefir marinade is prepared from a fermented milk drink and whey. The products are taken in equal proportions, mixed until smooth. Season with 2-3 tbsp. l. mayonnaise and the same amount of hot mustard. French won't do, it's too delicate. Mix the marinated kebabs with the onion rings. The more spicy vegetable there is, the tastier the dish will be. Put the bowl in the refrigerator or basement, cover with a lid, and put the load on top. After 40-50 minutes, the meat can be skewered and fried.

The meat retains its juiciness and becomes tender thanks to natural yoghurt. The drink should be free of sugar, dyes and other additives. The product is whipped in equal proportions with carbonated mineral water. For 1 kg of pork fillet, take 500 ml of each component. A pinch of black pepper, Italian herbs or coriander is added to the marinade. The meat is poured with yogurt sauce, decorated with thick onion rings on top and salted. Pork can be fried on a grill or pan. Regardless of the method of preparation, it turns out to be juicy and aromatic.

Fillets are soaked in whole milk. Pour 500 ml of drink into a saucepan with a thick bottom, add 2 tbsp. l sugar and 30 g of black pepper. The workpiece is brought to a boil and removed from the stove. While the milk is cooling, the meat, cut into portions, is rubbed with a paste of garlic and salt. The fillet is immersed in a warm marinade, left for 9 hours. Shashlik soaked in boiled milk should be fried with slices of sweet pepper, carrot and tomato slices. Vegetables are skewered with pork. They give the dish a rich aroma and piquant flavor.

Alcoholic pickles

If time is short, literally 1-2 hours, beer will save the situation. You will need 1.5 liters of dark or light and 3-4 large onions. Divide the meat into large pieces, rub each with a mixture of black or allspice and salt. Place in a saucepan, add grated onion paste. Mash the fillet with a spicy vegetable with your hands, and then pour in cold beer in a thin stream. Stir with a spoon, cover the container and wrap with a towel. The kebab will be ready for frying in 50-60 minutes. Spicy lovers are advised to mix beer with mustard powder. Per bottle of alcohol from 30 to 50 g of spices. During frying, constantly spray the meat with salted water.

Do you want something spicy and unusual? Wine pickles are recommended. Alcohol will save if, instead of a young and tender pig, the seller slipped a tough and old boar. White and red wine sauce dissolves and softens muscle fibers, giving the dish a sweet-sour taste.

You can't do without spices and herbs. Usually they use barberry, bay leaf, a pinch of cloves, and those who like spicy add a mixture of red and allspice. The fillets are salted at the very end, before they begin to string the appetizing pieces onto the skewers. Pork can get a little tough due to the combination of seasoning and alcohol.

The white wine marinade contains:

1. ground barberry - 10-15 g;
2. white wine vinegar - 120 ml;
3. allspice - 1 tsp;
4. white wine - 100 ml.

Mix the products, season with bay leaves and pour the prepared meat with the mixture. Pork is kept in such a marinade for 12 to 24 hours.

You can make a sauce from dry red wine. Put a pinch of rosemary and 2-3 cloves of garlic in a glass of alcohol. To make the meat better marinated, spiced wine is injected with a syringe into the fillet. Rub the pork with a paste of crushed garlic, salt and allspice. Soak in the remains of alcohol for a day. The kebab will be harsh, but spicy and aromatic.

The excess fat is cut off from the meat, but not thrown away. Divide the fillet into portions, mix with 2 lemons. Cut citruses into thin slices or slices. Lard is added to pork, seasoned with onion rings and wine marinade. A load is placed on the lid, left for 7 hours. Fillet and pickled fat are strung on a skewer to make the kebab more tender and juicy.

In Greece, they also like to relax in nature and pamper themselves with delicious meat cooked over the fire. Residents of the sunny country marinate pork in a spicy sauce made from tart red wine. For 250 ml of an alcoholic drink you will need:

• French mustard, grains - 60 g;
• garlic - 1 clove;
• tomato sauce - 70 ml;
• rosemary - 30 g.

Wine is mixed with tomato paste or juice. Ketchup will not work, it contains a lot of preservatives and flavor enhancers. Garlic is crushed in a mortar, poured into alcohol. The amount of rosemary can be reduced, because the spice has a rather strong and specific aroma. In a marinade of red wine and tomato sauce, pork is kept for a maximum of 60 minutes. Tomatoes or pieces of sweet pepper are strung on skewers along with meat.

In the Armenian version of the marinade, the wine is replaced with vintage cognac. For 100 ml of alcohol, you will need 2 tbsp. l. wine vinegar, a pinch of ground cloves, coriander seeds, allspice and red pepper. The workpiece is diluted with juice from 1 lemon and seasoned with 1 tsp. salt. Spices give the kebab a delicate aroma, and cognac - a piquant and unusual taste.

Diet recipes

Pork is quite heavy and fatty, so they try to soak it in light sauces. For example, in a mineral water marinade. This option is useful for vacationers who bought meat before the trip to nature. The carbonated drink quickly softens and breaks down muscle fibers, preparing fillets for frying in 1-2 hours.

Pork, peeled and chopped, is mixed with onion rings and Mediterranean Herbs, cilantro, dried tomatoes and paprika. The workpiece is seasoned with freshly squeezed juice from 1 lemon, knead the fillets with your hands and knead like dough. It remains to pour the pork with sparkling mineral water and cover with a lid.

If you want to cook a kebab with a vegetable side dish, you need to peel and fry 3 onions with 1 large carrot in sunflower or olive oil. The food is grated or cut into thick slices. Pour 15 g of sugar into a pan with softened vegetables, 1.5 tbsp. l. French mustard, a pinch of ground black pepper and the same amount of salt. Fill with 150 ml of sour cream and fry for 5 minutes. Pour 20 g of table vinegar into a warm marinade. The cooled sauce is mixed with peeled and chopped meat, the future shashlik is infused for 3-5 hours.

Tough meat will be saved with ordinary table vinegar. The product is combined with distilled water in a ratio of 1 to 2. Season with sugar and black pepper. The meat is first kneaded with onion rings and salt, and then poured over with marinade. Insist fillet under pressure. During frying, the pork is poured with the remaining sauce or beer to make it soft and tender.

The vinegar marinade is replaced with pomegranate juice. Fruit acids break down muscle fibers, softening tough meat. And the red fruits give the kebab a sophisticated and piquant aroma. In addition to freshly squeezed pomegranate juice, you will need a bunch of basil and parsley. Pour a powder of 4-5 clove stars into the fruit drink. Pork is cut into large pieces and divided into several parts. The first portion of meat is placed on the bottom of the bowl, sprinkled with onion rings and salt on top. Season the second layer of pork with herbs. Parsley is alternated with onions. When the fillet is finished, add the pomegranate juice. The future kebab is insisted in the cold under pressure so that it is well saturated with marinade.

Diet marinade is prepared from tomato paste with spices. You will need:

• coriander;
• paprika;
• Red pepper;
• a bunch of parsley;
• Dill;
• black pepper.

Mix the meat, divided into pieces, in a glass bowl with herbs and spices. Dilute 2-3 tbsp. l. tomato paste with distilled or mineral water. Pour the tomato sauce into the fillet, leave for 7 hours.

You can quickly soften tough meat with kiwi. Green fruits are chopped with a blender. Pork pieces are mixed with onions, chopped rings, paprika and dried tomatoes. Pour kiwi paste into a bowl, knead the fillets with your hands. The meat is infused for 20 to 30 minutes, it cannot be longer, otherwise the pork will become too soft, like porridge.

Lemons are used instead of kiwi. For 2 kg of fillet, take 3 citrus and the same amount of onion. Fruits and a spicy vegetable are cut into rings and mixed with the pulp. You can add a little crushed garlic, finely chopped basil, or parsley. Pork is pressed down with a press, insisted for 3-4 hours, stirring occasionally. Before marinating, beat the meat lightly with a hammer or fists to soften.

Tomatoes give a sour taste. Take 4 parts pork and 1 part ripe tomatoes. The pulp is cut into cubes, and the vegetables - into slices. Knead the tomatoes with your hands so that they let the juice in, then mix with the second component and lightly add some salt. If you want the kebab to be spicy, add black, red and allspice, a little paprika and ground ginger root.

Delicious and inexpensive

Marinades with kiwi, pomegranates and red wine are expensive. If you need a budget and savory sauce, we recommend trying the option with cream. Home and store are suitable, any fat content. First, the pork is rubbed with a mass of ground onions and garlic. Pour into a deep bowl, season with the rest of the spicy vegetables and cream. The kebab is sent to the refrigerator for 6 hours.

Fans of Chinese food will love the Asian version of the marinade. You will need:

• a bunch of fresh cilantro;
• soy sauce;
• garlic;
• rice vinegar;
• cilantro seeds;
• some vegetable oil.

Grind the greens in a blender until smooth. Add a clove of garlic, 60 ml of honey. Refuel with 2 tbsp. l. rice vinegar, 4 pinches of cilantro seeds and 10 ml of vegetable oil. Beat the mass and divide into two parts. The first portion of the sauce is rubbed with peeled and chopped pieces of pork. The second is poured into a kebab. During the night, the meat will infuse and acquire a spicy sweet and sour aftertaste.

• fresh ginger - 50 g;
• lime - 1 pc.;
• red onion;
• chili pepper - 1 pod;
• garlic - 6 cloves;
• soy sauce - 50 ml.

Cut the ginger root into thin slices, mix with lime wedges. Season the food with crushed garlic cloves, finely chopped red onion and hot pepper rings. Pour soy sauce into a container with components, you can add a pinch of sugar or a little honey for a more piquant taste. Stir the workpiece, season the meat with marinade and leave for 2 hours.

Pork will acquire a golden hue if kefir and pomegranate juice are replaced with regular tea. The packaged version will not work, only leaf tea. Prepare a strong drink without sugar. The meat is poured with the present liquid of a dark brown shade for 3-4 hours. After tea, you can use a vegetable or yoghurt marinade to soften the fillets.

To cook delicious kebabs from old and tough meat, you need to take 0.5 liters of grapefruit juice and mix the liquid with 50 g of cilantro gruel. The drink is pepper and salted to taste, pork is soaked in the preparation for 4–6 hours. The pulp becomes tender, acquires a light citrus aroma and a sour taste.

Pork, like lamb, seems to have been created for making barbecue. The fatty layers make the meat soft and juicy without the marinade. And special sauces add piquancy and aroma.

Video: recipe for marinating pork kebab