We marinate shish kebab according to the best marinade recipes. Marinade universal for the right barbecue

When choosing barbecue and pork, the marinade is the most delicious, so that the meat is soft, you must first choose the right pork itself. The carcass has many parts and it seems that any one will do: the back or the thigh. Others look more at the cost, which is cheaper, because the barbecue will require a lot of meat. But why pork, because there is also beef and lamb?

Marinating pork for barbecue is easier, it is leaner than lamb, softer than beef and takes the marinade well, fried faster. Gives more juice and it's easier to choose good pork. Gourmets are advised to take the neck. Now the main thing is to marinate it deliciously. Here, not only recipes play a big role, but also the preferences of the owners.

Some people like vinegar more, others don't want to use it at all. Still others prefer a wide variety of seasonings. Fortunately, pork neck skewers are easy to make, especially with enough attention to marinating. After all, well-prepared meat is already 80% of the guarantee that you will get the most delicious shish kebab from pork. Sometimes the aromas of the marinade are such that you want to eat the meat still raw.

Is marinating difficult?

No, most recipes will surprise you with their simplicity and availability of ingredients, small quantities. There are no long lists with dozens of items and rare products. The most expensive thing in barbecue is, of course, the meat itself, and to get a delicious pork kebab, buy meat for it only in trusted places, you should not skimp.

Important: any meat must have its own documents, be checked by the sanitary and epidemiological station. Such guarantees give consumers that the product is fresh, clean, obtained from an official source.

Meat is an expensive pleasure, people pay not only for delivery, but also for checks and references. Therefore, it is more expensive in specialized places - large supermarkets, where there is a separate meat department, markets. Buy meat from where you can trust the sellers.

vinegar marinade

A simple recipe on how to cook pork skewers by adding vinegar there.

What will be required:

Pork cooked for barbecue;
Spices;
Vinegar;
3 medium onions.

Procedure:

First, prepare the meat by washing it and cutting it into equal pieces. You should not remove the bones, it is better to chop them together with the meat, then it is tastier to gnaw.

Peel 3 identical medium onions, chop into thin rings. It is more convenient to marinate meat in a deep, large container. Put the meat there first, then the onion, then add the spices.

Separately, in a jar, dilute vinegar with ordinary water, taking the ratio per 100 g of vinegar will be 150 g of liquid (if the vinegar is 9%). Pour water into a bowl, mix so that the meat is completely immersed in the marinade mixture. From above it can be pressed down with oppression so as not to dilute the marinade too much. Marinate the barbecue and pork for about 3-4 hours. For example, do it in the morning and let it stand until the evening. Well-marinated meat will be nourished, become softer, and fry faster.

Marinade with kefir

Usually, spices for pork skewers are quite standard - salt and pepper, rarely something else. Most gourmets do not advise overdoing it, otherwise the spices will kill the natural meat taste. After all, pork kebab is, first of all, meat. But it is wrong to assume that good marinade, this is an indispensable addition of vinegar. Here, for example, is the variant with kefir.

What will be required:

Pork meat;
fresh cilantro;
Several bulbs;
Kefir (regular, without additives).

Procedure:

Cooking pork skewers will require care and time. It is better when the meat is calmly marinated for hours, acquiring new tastes and softness. Many leave it until the morning.

First, prepare the listed ingredients: peel the onion, rinse the meat, chop. You need onions in rings, meat as you like, but it is better to make the size of the pieces medium. Larger ones take longer to fry, while smaller ones burn faster. Rinse the cilantro and chop it too.

For marinating, take a bowl or deep saucepan. Layer the meat first, then the onion layer, then the cilantro. Salt everything, add pepper. Pour kefir last.

You can make several layers, as for a salad, each pouring a small amount of kefir so that the pieces are filled to the top with it. Then place in a dark, cold place, such a recipe for marinating shish kebab and pork requires daily or nightly infusion.

Marinade with mayonnaise

Everyone chooses from everything their own recipe for cooking pork skewers. Some like vinegar, even ready-made pieces are watered before use, others want a minimum of spices in order to feel only fried meat, others like tomatoes and other vegetables, add them not only by putting them on skewers with meat, but also into the marinade. But the classic recipe, only with mayonnaise.

What will be required:

Pork meat;
Several onions (reckon that part goes first to the marinade, the other - for a snack already for the finished barbecue);
Mayonnaise (if meat is 2 kg, then it will take 500 g);
Spices.

Yes, it is difficult to call such a dietary recipe, however juicy barbecue from pork is provided.

Procedure:

First, cut the meat, peel the onions and chop them too. Put everything in the saucepan prepared for the marinade (a bowl will do). Mix thoroughly. Fill with mayonnaise, adding spices there. Soaking lasts about a day.

Some Tips

How to soak pork skewers, take into account all the nuances? After all, the recipe seems simple only at first. There are several simple tips. For example, take enameled or earthenware, aluminum is not very suitable for storing and marinating meat.

It is important to marinate the pork meat well. Make sure that all the pieces are immersed in the marinade mixture, mix the contents of the pan, check from time to time.

An interesting technique is to put already marinated pieces on skewers. For example, barbecue pork is usually mounted on special, metal skewers. In Asia, some use wood, while the Japanese take bamboo. Of course, the glide will not be very good, but the skewer can be treated with a piece of lard or lubricated with ordinary oil before planting.

Juicy pork skewers will turn out if you put the pieces tightly, without gaps, it is better to make the pieces the same if possible, do not remove the bones. Too large ones take longer to fry, and small ones burn easily.

Love roasted vegetables? You should not alternate them with pieces of meat, because the frying time for vegetables is much less and by the time the meat comes up, the vegetables will have time to burn everything. Therefore, either make separate vegetable skewers, or eat vegetables in such a bite.

shish kebab from pork neck especially good when the meat is not too burnt. To prevent charring of the pieces, drizzle them with the remaining marinade as the droplets of fat hit the bottom of the fire.

You can fry shish kebab only on hot coals, when there is no fire at all! If a flame appears, extinguish it immediately. On the grill, place the skewers higher, then the meat will burn less, and turn slowly, otherwise the kebab will be dry.

It is easy to check the readiness of your kebab: with the tip of a knife you can easily cut the pieces and when the juice is clear, it means that the meat can already be eaten. If the juice gives off pink, remove early.

This is how we cook barbecue from pork. However, these tips will come in handy for any barbecue. After all, it also happens, lamb, of course chicken and even fish.

wine marinade

You can follow the well-known example of Western chefs who actively add wine and such a recipe is classic for them, because there are special table wines. Here it is not necessary to look for a dining room, take it to taste. And do not worry about alcohol, it will then disappear on the fire, leaving only the taste of wine.

What will be required:

Pork meat;
100 ml of wine (white, dry is used here);
Coriander - 1 small spoon;
Spices.

Procedure:

First, cut the meat, then place it in the dishes chosen for marinating. Add spices there, mix everything, then pour wine. In order for the meat to “take” the marinade well, you need a press. There is no need to dilute the wine.

Caucasian marinade

Some fans believe that it is the best pork kebab recipe, especially when the trip is coming up soon and there is simply no time for a long marinade. Yes, venerable chefs have different opinions about the time that the kebab comes out delicious only with long-term, preferably even daily pickling. Some chefs are in favor, saying that meat is a complex product, it requires attention, a sequence of actions, and haste only spoils the taste.

If you need to go urgently, you can marinate the meat, take it with you, let it come on the road, then fry the barbecue not immediately. Other cooks know how to marinate pork deliciously for a quick barbecue. And the following recipe for such cases.

What will be required:

The very meat of pork;
Mineral water (carbonated, any, but without salt);
Spices.

Procedure:

Here, the pork kebab marinade can be infused for only 3 hours. First cut the meat, then pour mineral water. Everything. Now you need to wait 2-3 hours, just the time of the trip, arrangement in the chosen place. Then, just before cooking, add spices, mix.

Marinade and kiwi

Yes, sometimes the ingredients of the marinade can surprise. They will give the meat a special taste, because the main thing is that the meat is both soft and retains its own taste, and of course, juicy. This marinade also does not require a long time, suitable for any barbecue.

What will be required:

Meat;
Kiwi - one is enough;
The bulb is also one;
Red pepper - no more than a teaspoon;
cilantro (dried only);
Dill (fresh, but you can also dried);
Coriander (take ground);
Carbonated water (mineral water).

Procedure:

First, cut the onion into medium rings, and peel the kiwi into small cubes. Cut the meat, place in the dish chosen for pickling, add all the spices there, then the onion with kiwi. Spices as much as you want and fill everything with water. Enough 2-3 hours for a delicious barbecue.

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May holidays are coming soon. And everyone, young and old, will be drawn to their summer cottages. It will probably be difficult for even the most sophisticated accountant to calculate how much meat will be eaten during these days. And of course, it’s not difficult to guess that most of it will be fried on the grill, in the form of everyone’s favorite kebabs and.

Prepared from lamb, beef. But the most popular and loved by everyone, of course, is it made from pork. One of delicious recipes which you can find. It is quickly pickled, quickly fried, it is tasty, juicy. It is for its taste and ease of preparation, she fell in love with millions of people.

Barbecuing is not easy culinary process, this is some action! Already only one preparation for the process sets in a certain way. You need to buy everything you need, then decide which marinade you will use. Then fry! Everywhere you need certain skills and abilities.

So how do you cook delicious, juicy, fragrant dish from pork? It's no secret that someone's finished dish is juicy, and someone's dry; for some, it always turns out to be overcooked and tough, while for someone it is not at all fried inside.

In order for the fried meat to be tasty, juicy and fried, you need to choose the right part of the right quality, keep it in the right composition, and fry it on the grill correctly.

Let's look at the various options first.

Pickling the pulp correctly is milestone in cooking delicious dish. The way you choose to do this primarily determines the taste of the finished product. Therefore, this stage is one of the most important. Even if you buy a great piece of pulp, but process it incorrectly, it may not taste like you expect from it.

There are a lot of cooking options. And by properly preparing them, you can make the finished product juicy, from almost everyone. The main thing is to observe proportions and time.

Sometimes it is found in recipes that vinegar is added to the ingredients. I don't add it. I think that when it is added, the taste of the main product is lost. It turns out tough and not juicy.

Maybe I'm wrong, or maybe I just don't know how to cook options using vinegar, but I never use it. What for? When there are a large number natural products thanks to which the meat is very juicy and certainly tasty.

In addition, the pork itself is quite tender, not at all tough, and vinegar is mainly used for softening. And in this case, there is absolutely no point in using it.

But let's look at other ways. In fact, there are many more, here are the most popular and in demand.

On kefir

Kefir also contains acid, and if you need to quickly make the pulp soft, then kefir will come in handy.

You just need to know that you don’t need to keep it in kefir for too long either. Otherwise, the result will be the same as if we keep the meat in vinegar - it will lose its taste and juiciness.

Keep in kefir should be no more than 3.5-4 hours. This will be enough to get a delicate taste.

We will need:

• pork neck - 2 kg
• onion - 1 kg
• kefir -05-0.7 ml.
• salt, black ground pepper taste
• ginger - 1 tablespoon
• spices - I use mixes that include chopped coriander, cumin, paprika, nutmeg
• dried herbs
• red ground pepper

Cooking:

1. Cut the neck into pieces 5x5 cm. It is better not to cut smaller pieces, because in this case the pork will turn out dry. You don’t need to cut any more either, there is a risk that it will not have time to fry inside. Put everything in a large bowl.
2. Cut the onion into very thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
3. Stir everything together, pressing lightly on the onion so that the juice is absorbed into the pulp.
4. Add spices, herbs, pepper, kefir. Mix again, lightly pressing on the contents so that the marinade quickly nourishes each piece.
5. Leave in a cool place to infuse. It is not advisable to put in the refrigerator. You can stir occasionally.

It is better to salt the prepared pieces 30-40 minutes before the moment when you start frying the kebab. Salt is not recommended before. The salt draws the juice out of the pulp. And if you salt it before, then the pulp will never turn out juicy.

This is one of the main secrets of making a juicy product. Do not ignore it, and then it will always turn out juicy for you.

With soy sauce and lemon juice

This composition also has an acidic base, only now lemon is used for this. A soy sauce will give ready meal spicy taste and a beautiful brown roast.

We will need:

• pork neck - 3 kg
• onions - 5-6 large onions
• lemon - 1 pc.
• spices for pork
• salt - 1 tbsp. a spoon
• pepper - red and black
• soy sauce - 2 tbsp. spoons

Cooking:

1. Cut the meat into 5x5 cm pieces. Transfer to a bowl.
2. Stir everything together, pressing lightly on the onion so that it releases the juice.
3. Squeeze juice from lemon, add spices, pepper. Mix again, pressing lightly on the contents to quickly saturate each piece.
4. Keep in a cool place for 3.5-4 hours, stirring occasionally.
5. Salt 30 minutes before frying.

Delicious kebab using olive oil

If you purchased a leaner part for the barbecue, such as a tenderloin, then in order for the flesh not to turn out to be dry, you can use a marinade with olive oil.

We will need:

• pork tenderloin - 1.5 kg
• lemon - 1 pc.
• olive oil- 4 tbsp. spoons
• paprika -1 teaspoon
• ground coriander - 1 teaspoon
• pinch each - ground ginger, cinnamon, nutmeg
• pepper - red and black
• Bay leaf

Cooking:

1. Grind and mix all the spices, add pepper, chopped bay leaf. Pour the mixture with olive oil, mix, leave for 20 minutes so that the spices combine with the oil and the flavors combine.
2. During this time, cut the tenderloin into medium pieces and then put in a bowl with ready mix. Mix. Close the lid or cover with cling film.
3. Leave for 1-1.5 hours room temperature, periodically mixing the pieces with spices and oil so that they are saturated with juice evenly.
4. Salt 30-40 minutes before frying.
5. Lemon cut into rings. Thread the pieces on skewers, alternating with lemon rings, fry on the grill until tender.

With mayonnaise - the most popular

This method is perhaps one of the most popular among the people. Well, we love mayonnaise ... It is also better to use it when cooking barbecue from leaner pieces, if it is appropriate to talk about pork.

We will need:

• pork - 2 kg
• onion - 1 kg
• mayonnaise -350-400g
• spices for barbecue
• mustard - 3 tablespoons
• salt, pepper to taste

Cooking:

1. Cut the meat into 5x5 cm pieces. Place in a bowl.
2. Onion cut into thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
3. Stir the contents, pressing lightly on the onion, to form juice.
4. Add spices, pepper, mayonnaise. To mix everything.
5. Leave to infuse for 6-7 hours, preferably overnight. It is better to keep the sliced ​​\u200b\u200bpieces in mayonnaise in the refrigerator.
6. Salt is better 30-40 minutes before cooking. It is also not recommended to keep the pieces in salt for a long time.

In tomato juice and with tomatoes

The pulp is very tasty and juicy if you use tomatoes for the marinade. So that all the juice collected from tomatoes is preserved and does not leak out during frying, add a little vegetable oil.

We will need:

• pork tenderloin - 2 kg
• onion -1.2 kg
• tomatoes -1.3 kg
• fresh ginger - 30 gr
• vegetable oil -4 tbsp. spoons
• spices - 1 tbsp. a spoon
• pepper - 1 teaspoon
• salt - 1 tbsp. a spoon

Cooking:

1. Cut the meat into large pieces.
2. Onion cut into thin half rings.
3. Grind 800 g of tomatoes in a blender bowl with ginger. If not fresh ginger, then you can add it in powder.
4. 500 gr tomatoes cut into slices.
5. Mix all ingredients with onion, tomato juice and spices. Mash the contents so that the juice is better absorbed into the pulp.
6. Add chopped tomatoes. Mix gently so that the tomatoes remain whole.
7. Withstand 4-5 hours.
8. Salt and drizzle with oil for 30-40 minutes. Mix.
9. Thread onto skewers and grill until done.

On mineral water

Also a very popular option among the people. It is too long way. It will be necessary to withstand pieces of pulp in water and onion juice all night.

The advantage of this method is that the water has a neutral taste. And the taste of the product is revealed in this case most fully. And the second plus is that the pulp softens with the help of mineral water, and becomes very soft, juicy and fragrant. And its fibers under the influence of mineral water become more elastic and spices are better saturated in them. And the finished product becomes more fragrant and remains tender at the same time.

We will need:

• pork - 3 kg
• onion -1 -1.5 kg
• highly carbonated mineral water - 1 liter
• spices
• salt pepper
• vegetable oil

Cooking:

1. Cut the pulp into pieces 5x5 cm.
2. Onion cut into thin half rings. Mash it so that the onion starts up the juice and add to the pulp.
3. Stir everything together, pressing lightly on the onion to release the juice.
4. Add mineral water. It is better to choose water with potassium and sodium salts.
5. Add spices and pepper. You don’t need to salt right away, this can make the meat tough, it’s better to salt it 1-2 hours before frying.
6. Leave the pieces in a mixture of water and onion juice for 12-15 hours, putting it in the refrigerator, stirring occasionally.
7. Before cooking, drain the water, remove the onion and add a little vegetable oil. In this case, when frying, the pieces will not burn.

Here are just some of the ways in which the finished dish will turn out tasty and juicy. However, there are still options for keeping the pulp in red and white wine (for lovers), in pomegranate and tomato juice. There are also recipes based on sour cream, and with the addition of balsamic vinegar. However, like regular vinegar. And lovers of beer and a specific taste, withstand the pulp in beer.

When the chopped pieces are mixed with all the ingredients, it must be tightly closed, and put under oppression, pressing down with something heavy.

If you use fast methods, for 3-4 hours, then it is better to keep them in a cool place. And if you need more time, then it is better to keep in the refrigerator.

But that's not all, for the barbecue to turn out well, it should also be properly fried.

How to barbecue properly

1. Before frying the chopped pieces, they must be properly strung on skewers. You don't need to string them too tight. There should be some space between them for better frying from all sides.

2. You need to string them evenly so that they are evenly on the skewer, and so that nothing hangs in separate pieces.

3. If onions were used for the marinade, then it must be carefully removed from each piece. If this is not done, then the burnt onion will give a bitter taste to the dish and deprive it of the desired flavor.

4. If no oils were used, then before frying, you can coat each sliced ​​\u200b\u200bpiece with vegetable oil. This is necessary so that the pulp is well fried inside and not burned on the outside.

5. Coal can be bought in the store already prepared, although there are many opponents of this. And opponents, as a rule, make the coals themselves. They take firewood from deciduous trees - birch, aspen, apple tree ..., burn them, and when coals appear, they fry on them. You should not only fry the pulp using coniferous firewood, this can spoil its natural smell and taste.

6. During frying on the grill, you must constantly turn the skewers so that the pieces are fried evenly. Care should be taken that the coals smolder well. If the heat is weak, then the pulp will dry out, and if flames constantly escape, then it will begin to burn. To do this, keep a bottle of water ready. And as soon as the flame breaks out, it should be immediately extinguished with water from the bottle.

7. During the entire frying, you must be near the barbecue to monitor the whole process.

8. When the kebab is browned, its readiness can be checked by making an incision on the piece that is the lightest. If no blood flows out of it, and inside it is a pleasant pink color, then the dish is ready.

9. Remove it from the skewers to a large dish and cover with a lid for 5 minutes to let it rest. Rested, it will be even juicier and tastier.

10. Serve the finished dish with grilled vegetables, fresh vegetables, herbs and onions aged in vinegar.

The next topic, in fact, should have been put in the first place. But since the article is about marinades, they went first. Therefore, although belatedly, we will dwell on this important topic in more detail.

How to choose pork for barbecue

What kind of meat you choose for cooking also depends on what kind of barbecue you get. Can do excellent marinade, fry the pulp well. But if it is bought wrong, then it will be difficult to prepare the perfect dish.

And it is best to use the neck or loin.

1. It is best that it is fresh. From this, the finished product turns out to be the most delicious. In extreme cases, you can use frozen, but only under one condition. If you bought it fresh, you froze it yourself, and thawed it only once. They thawed it just for this occasion, that is, for cooking.

2. It must be thawed at room temperature, in a natural way. No hot water or microwave.

3. Also, you should not buy a ready-made product in the store. After all, we don't know what's in there. And so the result can be unpredictable.

4. Pay attention to appearance when you buy it. It should be pale pink in color, with thin fatty streaks. If it is red, then it may be old and it is best to discard it. The finished dish from it will be tough, no matter how it is pre-cooked and fried.

5. Taking too fatty pieces is useless. During frying, excess fat will drip onto the coals, burn on them, and this will give the finished dish an unwanted smell.

6. A fresh product should not have foreign odors, only a fresh, almost neutral smell.

7. When pressing on it, no blood should be released. And the trace from pressing should disappear almost immediately. If the trace remains for a long time, then the pulp was thawed and frozen again.

8. During an external examination, look at the consistency, it should not be matte, but glossy. It also shouldn't stick to your hands.

Now, when going to the store, always choose the right piece. And then any dish will turn out delicious for you.

Pork skewers in own juice without marinade

Even though I know various ways marinade, I am constantly looking for new recipes for myself. And I found this original way.

This recipe differs from all those proposed above not only in this, but also in the fact that when choosing the main product, not the neck part is taken, but carbonade, and it is cut not in the usual pieces, but in thin plates in the form of steaks.

This is so interesting and original recipe! How is he to you? Did you like it or not?

And in general it is very interesting, what methods do you usually use? Maybe you have your own original ways. It would be great if you share them with us!

In today's article, I tried to tell in great detail about all the nuances of preparing a delicious, tender barbecue. Attention should be paid to all stages of preparation. They are all equally important and significant. To cook a delicious dish, you do not have to ignore any of them. And only then it will turn out tender, juicy and very tasty.

Bon Appetit!

See the recipe for the dish with a photo below.

At the word kebab, for many, something like this picture pops up in their memory: the snow has just melted, it’s noticeably warmer outside, but frost still happens, there is a long weekend ahead (May holidays are just around the corner), and barbecue meat is marinating in the refrigerator. And tomorrow ... Together with a cheerful company of relatives and friends, go to nature, to a picnic - cook tea on a fire, bake vegetables and fish in foil in the coals, enjoy the clean spring air and the first warm sun! Here it is, the charm of spring - start of barbecue season !

What is this article about?

My husband cooks barbecue in our family. I do not interfere in this matter and I will not tell you the nuances of directly frying meat. But I know how tasty and original you can marinate meat so that in the end you get a barbecue for glory! My husband and I work as a team. He personally chooses and buys meat in the market from a butcher friend, I marinate the meat, and then his husband fries it on skewers

The success of the barbecue is determined primarily by the marinade. If the meat has lain for several hours in the “correct” marinade, it becomes tender and soft, retains the tenderness of the fibers during heat treatment.

I propose how to prepare for a joyful event - the opening new season of kebabs and picnics 2015 . Namely, read my article about barbecue marinade options . What is the best way to marinate meat? How to make sure that the taste of the finished barbecue delights everyone? So, I share my knowledge regarding marinating meat for barbecue.

How NOT to Marinate Meat for a Barbecue

Many people marinate fresh, tender barbecue meat in vinegar in the old fashioned way. This is the biggest mistake! Forget about vinegar marinade forever! shish kebab from fresh meat and vinegar are incompatible things. Of course, vinegar can “save” not quite fresh meat, but you and I are not going to string rotten meat on skewers. Vinegar completely kills the taste in meat and makes it tough. But the marinade has a completely different task - to make the meat for barbecue tender, soft and tasty!

Therefore, I do not recommend using ordinary vinegar (essence) for marinating kebabs. Although fruit vinegar is found in some marinade recipes natural fermentation- apple, wine, balsamic. This can be used as part of other ingredients (details below).

NOT I also advise you to use a popular explosive mixture for marinating shish kebab ketchup + mayonnaise . These products are mass industrial production do not marinate the meat on the barbecue properly. If you use a ketchup marinade with mayonnaise, then in the end you will get not a shish kebab, but a miserable likeness of it.

How, then, to marinate the meat, if not in vinegar and not in a ketchup-mayonnaise mixture, some readers will ask. And I'll tell you everything now with all the details!

5 best barbecue marinades

So, first I will list the top five most delicious barbecue marinades that have taken root in the traditions of our family. Then I will tell you more about each. So I present 5 the best marinades to prepare meat for a wonderful fragrant kebab:

1. kefir-onion marinade;
2. marinade of their dry wine;
3. kiwi + pineapple;
4. coffee and onion marinade;
5. Thai sweet and sour sauce.

How to cook a marinade for kefir skewers with onions

This marinade is perfect for pork skewers. To prepare the kefir-onion marinade, we need to take (based on the fact that there is 2 kg of meat):

• 5-6 onions;
• 1 liter of not the fattest kefir (fat< 2,5 %);
• pieces 5-8 peas of black pepper;
• some spices such as hops-suneli (1 tsp is enough).

Crush black pepper in a mortar. Combine in a deep saucepan chopped onion rings with a mixture of hops-suneli and pepper. Mix the chopped pieces of meat with your hands with a mixture of onions and spices. Salt to taste (0.5-1 tsp) Pour over and mix again with your hands. The meat should be completely covered with kefir. We close the pan with a lid and put it in a cool place (refrigerator cellar, closet). The meat preparation time in this sauce is at least 3 hours. It is better to let it brew in the cold for 5-6 hours.

How to make dry wine marinade

Natural grape wines also do a good job of marinating meat on a kebab. To prepare a wine marinade, take (proportion for 2 kg of meat):

• 750 ml dry red wine;
• ground black pepper 1 tbsp. l. without a slide;
• 2 large onions;
• salt as desired.

Such a wine marinade perfectly marinates beef and veal, as well as pork loin. If you cook beef skewers, cut off all indigestible parts - veins, films, etc. when cutting meat. We put the pieces of meat in a saucepan, on top - ground pepper, a little salt and diced onions. We mix everything again with handles and pour a bottle of fine dry wine. Put the meat in the marinade in the cold for at least 6 hours, preferably at night.

How to marinate meat with kiwi and pineapple

We fully appreciated this marinade option during our wintering in Southeast Asia. There are a lot of fresh and juicy fruits here, but with good wine and kefir there is tension. That's why this one was invented. delicious marinade for fresh fruit skewers - kiwi and pineapple.

Both, and kiwi have the necessary sourness, which helps to soften the meat pieces. Cooked kebab literally melts in your mouth! Pineapple and kiwi marinade is a real find for us!

This marinade is perfect for quick pickling. for chicken, So and for pork. Kiwis need to choose ripe, soft, not "stone" to the touch. Pineapple should be completely yellow, without green areas - this is a guarantee of ripeness and juiciness of the fruit. To prepare a marinade for 1.5 - 2 kg of meat, you need to take:

• 1 kiwi;
• 1 medium pineapple;
• 1 bunch of cilantro;
• 1 st. a spoonful of black ground pepper;
• soy sauce 3 tbsp

Cut the meat, grate with pepper, mix with chopped cilantro and soy sauce. Wash pineapple and kiwi, peel. Puree fruit with a blender. If there is no blender, try mashing the kiwi with a fork in puree, and finely chop the pineapple until a large amount of juice appears ...

The meat is mixed with chopped kiwi and pineapple. It is also marinated in the refrigerator under a closed lid for about 2 hours.

Coffee (hot) marinade for meat on barbecue

I read this recipe on the Internet about a year ago. I took note, and last summer we tested it in practice. It turns out really tasty and tender meat fried on coals. The author did not deceive So, we are preparing a coffee marinade, which is good for pork and beef. To prepare it, you need natural ground (forget about instant!). The proportion of products per 2 kg of meat pulp:

• 2 tbsp. spoons of ground coffee;
• olive oil 3 tbsp. spoons;
• 1 st. a spoonful of salt (without a slide);
• 3-4 bulbs;
• ground red and black pepper (½ tsp each);
• you can add fresh or dried basil for flavor (2-3 stalks or 1 heaping teaspoon if dry).

The onion is cut into thin half rings, mixed with meat, butter, a mixture of peppers and basil. pour coffee hot water(about a liter of water will be needed), put on the stove and as soon as the coffee starts to boil, immediately remove it from the heat. We filter hot coffee from the thick, add salt to it and stir. Pour our meat with hot coffee brine, close the lid and leave to marinate overnight. The next day we cook a very tasty soft shish kebab!

Sweet and sour Thai meat sauce

While in Thailand, we tried interesting dish local . On the menu in English it was called sweet & sour Prawns. Literally translated, this dish sounds like Shrimps in Russian in sweet and sour sauce . Chicken and pork are prepared in the same way in Thailand.

Similar meat recipes in sweet and sour sauces found in many Asian cuisines - Chinese, Filipino, etc.) This sweet and sour tomato sauce with pieces of sweet pepper, fresh pineapple and cherry tomatoes woke up the most tender feelings in my husband's and my stomachs. Decided to try this sauce. as a barbecue marinade. It turned out to be delicious! I'm telling.

For 1.5 kg of meat (both chicken and pork are suitable) is taken:

• 150 ml soy sauce;
• 1 st. a spoonful of vegetable oil;
• tomatoes 2-3 pieces;
• 2 tbsp. spoons of rice or pineapple vinegar;
• 3 art. spoons of honey or fruit jam;
• a piece of ginger or galangal 2 cm long;
• 1 small chili pepper;
• ground black pepper ½ tsp;
• ½ tsp salt.

Ginger (galangal) peeled and finely chopped. Combine soy sauce with chopped ginger, sliced ​​​​chili peppers and honey (jam). Stir the mixture. Pour in natural vinegar (you can take apple or wine). Puree fresh tomatoes with a blender, combine with marinade (you can take a couple of tablespoons tomato paste, but with fresh tomatoes preferred).

Dry the pieces of washed chopped meat with a paper towel, grate with salt and black pepper, pour the resulting marinade. In this sauce, the meat is marinated for 12-15 hours, you can leave it for a day. Pieces of barbecue in a delicate sweet and sour glaze - just delicious!

In order for the finished meat to acquire a truly Thai flavor, I recommend alternating pieces of meat with cherry tomatoes, small pieces of fresh pineapple and slices of sweet pepper on a skewer. String more tightly so that there are no voids between the pieces! Fry on hot coals until the meat is golden brown. You get a delicious and juicy tie-style kebab - it's very tasty!

How to quickly marinate meat for barbecue

Telling mine life hack for emergency situations. It happens that the desire to go to barbecue arises spontaneously and there is absolutely no time to wait for several hours when the meat is marinated. Take my advice quick barbecue marinade. It is prepared from grated onions.

If time is running out and there are literally a couple of hours to marinate meat - use onion marinade. To quickly marinate the meat, onions are grated or chopped with a blender into a porridge. For 1 kg of pork 3 large onions and 2 tbsp. spoons of black ground pepper. Pieces of meat are rubbed with pepper and poured with a liquid onion mixture. After 1.5 - 2 hours, you can fry the kebab (before putting on skewers, remove the remaining onion from the meat).

What other options are there for barbecue marinades

There are many in the world various recipes preparing marinade for delicious kebabs. Below I will list interesting options for marinades, but I myself have not tried them yet. If you have experience marinating meat in any of the proposed ways - share in the comments whether it is delicious

Interesting marinade options for barbecue

1. Yogurt + garlic + spices
2. Pomegranate juice + ground coriander + onion
3. Mustard and honey (1 tbsp each) + ground cumin and black pepper (1 tsp each) + zest of 1 orange
4. Carbonated mineral water + onion + salt + herbs
5. Adjika + apple cider vinegar + peppercorns
6. Tomato juice (without chemicals) + onion + red and black ground pepper + garlic + horseradish + rast. butter
7. Lemon juice (freshly squeezed) + olive oil + garlic + dried rosemary
8. Light beer + onion + lemon + rast. oil + ground pepper + mustard
9. Tkemali sauce + rast. oil + honey + ground pepper
10. Cream + dried basil + garlic + ground pepper

The meat is marinated, the pieces are strung on skewers, the kebab is ready for frying!

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

Meat must be properly selected and properly prepared

The main condition is that the meat should not be fatty. The main component of this dish is meat, not fat at all. So choose non-greasy (but not lean!) Pieces. Otherwise, it will be absolutely the same how to marinate pork skewers, it still will not turn out juicy and tender. The back is considered the most suitable part of the carcass, it is moderately saturated with fatty layers, but does not expire when frying with fat. A spatula will also be good, although it should be marinated more. The mistake is made by those who use chops for barbecue. The result will be dry, not juicy.

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

Fundamental rules

Even knowing, you still need to properly prepare it. To ensure that the meat is fried evenly and throughout the volume, it is cut into medium-sized pieces. This is especially true of lamb and beef - this cattle meat is quite tough. Indulgence is acceptable for pork, slices can be quite large, since pork meat actively absorbs virtually any marinade.

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

To prepare barbecue meat, take dishes made of glass, ceramics or enameled. In extreme cases, stainless steel is suitable, but certainly not aluminum or zinc.

The most popular - kefir - way

Among all the ways in which pork skewers can be cooked, the kefir-based marinade recipe is the most famous and used. Its main advantage is the speed of pickling. The second advantage is the soft and juicy meat that results.

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

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

lemon recipe

The method described above is not the only way to prepare pork skewers. The marinade recipe, which produces a very gentle result, is based on lemon. In addition to these citrus fruits, you will need a bunch of basil, traditional onions, salt and pepper. Pork, onion, grass are laid in layers, lemon is squeezed on top. So the layers are laid out until the meat runs out. No need to mix, pour lemon juice- too, too much will make the meat very sour. Always when mastering a new kebab recipe, the question arises: “How much to marinate pork kebab?” It is for this cooking method that there is a clear answer: eight hours. It is clear that no one will set the timer. However, keep in mind: keep pork in such a marinade for more than 20 hours - you will get very “lemon”, sour and bright-smelling meat, which not everyone will like.

marinade tomatoes

A recipe that tells how to marinate pork skewers with tomatoes gives a no less good result. Many use ready-made tomato juice for its implementation. Not a bad way, you just need to be sure that the juice is natural and without preservatives. Better yet, make your own juice. To do this, tomatoes are passed through a juicer or rubbed on a regular grater and rubbed through a sieve. The cake will have to be thrown away or used for winter harvesting.

Chopped meat is shifted with onions (plentily), peppered, salted, flavored with spices if desired. Then it is poured with ready-made juice - not to the very edges, but if only the meat was covered. It remains an open question about how much to marinate pork skewers in tomato marinade. It is decided by each cook individually. However, the optimal time is considered to be 9-10 hours, that is, it is enough to leave the meat overnight. Be sure to take into account that when frying the barbecue, you will need to be vigilant about watching it, because, marinated in tomato, it burns easily.

Wine classic

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

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

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

Unusual but tasty

You can marinate meat for barbecue (pork, in particular) in a very special sauce. A glass of pomegranate juice will go for it (everything is designed for two kilograms of meat), 2 onions, a bunch of basil and parsley, black pepper as spices, sea ​​salt, clove and paprika. Juice, of course, is better to take natural, squeezed out on your own, but store-bought juice will also do, only without the addition of sugar.

Pork is placed in an enameled bowl in layers. Each one is covered onion rings, chopped herbs and paprika. The top layer is sprinkled with cloves, everything is poured with juice and put in the refrigerator for 4 hours. Every 60 minutes the contents are diligently mixed. At the end, oppression is placed on top, and the future barbecue is left until the morning. The meat is very tender and spicy, quickly fried and has a subtle pomegranate flavor.

Exotic: kiwi

A variety of herbs and vegetables are used as seasonings in the preparation of meat. We offer a method that tells how to marinate pork skewers with kiwi - unexpectedly and tasty. And for a couple of kilograms of meat, only one fruit is required. In addition to it, black pepper (this time with peas) along with a bay leaf, two onions and a glass of carbonated mineral water will go into the marinade.

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

Vinegar

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

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

beer fantasies

The foamy drink as the basis for the marinade is also attractive because the meat in it softens very quickly - just an hour of pickling is enough. In principle, the “aging period” is similar to kefir, but the beer is more attractive because it gives the meat special subtle, but pronounced flavor notes. The main condition: beer must be dark and natural. If you find the so-called "live", you can be sure - the barbecue will come out well. In addition to beer, pepper, salt and a little sugar go into the marinade. Bow, as usual. The pickling process in this recipe also involves laying out layers: pork is sent to the dishes, covered with onions, sprinkled with spices, poured with beer, salt and sugar marinade, then the same next layer. Stirring is not required. If you want to speed up the pickling process - do not put the pan in the cold, leave it indoors, just so that the sun does not fall on it.

Mineral water as the base of the marinade

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

To diversify the taste of the final product, add certain spices and seasonings to the water. Love spicy? Use paprika and chili. Like spicy meat? Thyme, rosemary and basil make the barbecue flavorful.

Quick barbecue

If you are quite unexpectedly, even for yourself, going to nature, you need to figure out how to marinate pork kebab very quickly, without spending the night to achieve the “necessary condition” for the meat. From marinade recipes, you should choose fast-acting ones: based on beer, lemons, white wine or kefir. You can think about the mayonnaise marinade. If you know how to marinate pork kebab with mayonnaise correctly, it will be ready pretty soon. A few tricks. The first and main thing is that pork is not poured with mayonnaise immediately. Salted and peppered meat should stand for a quarter of an hour without marinade, letting juices flow. The second, no less important point: there should not be too much mayonnaise. In fact, they are coated with pieces, and not poured over them. To speed up the process, you can dilute the mayonnaise with dry wine - even white, even red. This drink should be taken in an amount equal to about half the volume of mayonnaise.

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

The next stage of "acceleration" is to take a thermal bag, a vacuum tray, or at least an ordinary plastic bag without holes. In the latter case, the marinated meat, along with the rest of the components, is folded into a bag, and all the air is carefully squeezed out of it. At the end of the process, the bag is tightly wrapped and tied. It is noted that in this form, pork marinates almost twice as fast. And if you also press it well, the process will accelerate even more.

And the last note: no refrigerator! The lower temperature slows down the pickling, even though it makes it more uniform.

Note that the listed pickling methods do not exhaust the entire list. Can be used for marinade juice sour apples, red currant or cherry plum. Of course, the fruit flavor is peculiar and unusual, but the meat is tender and juicy. Do not take only sugary berries - pork is already sweet in taste. They praise the brine-based marinade - it actually does not need seasonings. Or you can figure out how to marinate pork skewers using other products.

Everyone loves to go outdoors in warm weather, make a fire and fry meat, but not everyone knows how to make barbecue juicy. After all, cooking this dish is a real art, which only a few master. To get soft and not enough just fry it on coals - first you need to choose the right main ingredient and marinate it. The kebab will turn out really tasty only if all the nuances that directly depend on the choice of product are observed.

beef kebab

Cooking a decent beef dish is not so easy. Not even every experienced chef can tell you how to make a juicy barbecue from this meat. The most minimal violations technological process lead to the fact that in the end the meat is practically not chewed, it turns out to be too dense and almost tasteless. You can avoid such consequences only if you know how to make a juicy beef kebab by properly preparing and marinating the most capricious meat.

cooking secrets

To create a delicious dish, you should follow the basic rules. Thanks to them, money for food and cooking time will not be spent in vain. Among the main rules:

1. Most cooks pre-soak the meat in vinegar to soften the fibers. A couple of tablespoons of the product will not be enough to work through the pieces evenly, so it is best to take boiled water and vinegar in a 2: 1 ratio. Thanks to this solution, the acid will be distributed evenly, and the texture of the ready-made kebab will become pleasant and uniform.
2. Most people cook traditional marinades from kefir, ordinary spices or tomato sauce, but in fact they cannot guarantee that the end result will be tender and juicy. Experiments of this type will be appropriate only in the case of young meat. In order not to risk, you should use marinades based on vinegar, red wine or citric acid.
3. Beef itself is a tender meat, the flavor of which can be easily overwhelmed by spices. Therefore, when answering the question of how to make barbecue soft and juicy, you should immediately pay attention to this nuance. In the case of beef, any spices are best replaced with aromatic herbs.
4. When cutting pork or lamb, you don’t have to be particularly zealous, but you won’t be able to do this with beef. It must be cut with the sharpest knife that does not spoil the texture of the fibers, which is very important. And you can set the most optimal size of the pieces using a pair of matchboxes stacked together.
5. The ideal marinade time for meat is 5 to 8 hours. If the product is kept for more than this time, it will acquire a not too pleasant sour taste.
6. Pepper and salt are in no case added to the marinade, because they need to rub the pieces of meat in advance. Also, many novice cooks are wondering how to make barbecue juicy, enhancing its taste. The answer is simple - you need to use apple cider vinegar, lemon juice or wine.
7. Having decided to cook beef skewers, in no case should you use frozen meat. Such a product cannot be made tasty and fragrant by any means.

Marinades for beef skewers

Thanks to the observance of the rules listed above, it is already known how to make a juicy beef kebab, but even more this dish can please you with juiciness, aroma and softness if you creatively prepare the marinade. There are many ways, but not all of them are available to novice cooks. Although understandable and simple recipes there are also many:

1. Acetic. Asking people who often go out into nature about how to make a juicy kebab, you can immediately hear the answer: "Marinate the meat in vinegar." Indeed, this method is the most common and beloved by everyone, and most importantly - simple. For 2 kg of meat, you will need to take 5 onions, red and black pepper (one teaspoon each), salt and 3 tablespoons of vinegar. Beef must be cut into large pieces, beat off, and then cut into portions. Then they should be rubbed with salt and a mixture of two peppers, put in a bowl, sprinkled with chopped onions, sprinkled with vinegar and left for 5-6 hours. Preparing such a marinade in advance and storing it in the refrigerator is not recommended, as this will significantly increase the risk of damage to the blanks.
2. Wine. Quite often, people are interested in how to make meat juicy for barbecue without using vinegar. It seems to many that this is impossible, but in fact there is a way out. Thanks to the main ingredient, wine marinade pleases barbecue lovers even more than the previous "vinegar" version. For 2 kg of meat, you need to take 3 large onions, no more than one teaspoon provencal herbs, a glass of red dry wine, as well as salt. First of all, you need to combine the meat with coarsely chopped onions, and then mix with your hands. Next, you need to add the remaining components (wine last), mix thoroughly again. After that, the container with the future barbecue should be put in the refrigerator for 8 hours.
3. Exotic. The two previous recipes have been familiar to people since ancient times, but sometimes you want variety, so more experienced chefs ask: "How to make barbecue soft and juicy using unusual ingredients?" At first glance, this recipe may seem strange and unacceptable for many, but in fact, thanks to it, the barbecue will get new taste and will attract the attention of not only exotic lovers. Again, for 2 kg of meat, you should take about 6 large onions, a couple of glasses of sparkling water, 1 kiwi, black pepper and bay leaf. The meat will need to be mixed with onion rings and pepper, then add the peeled and chopped kiwi fruit there, pour in the soda and lay out the bay leaf. It is recommended to insist the workpiece for at least 3 hours.

Any of these blanks can be used both outdoors and at home. It is worth noting that even when cooking meat in the oven with such marinades, it will turn out delicious and will be remembered for a long time.

Lamb shish kebab

As you know, the traditional barbecue is made from lamb. This product is not too capricious, but quite specific. You can count on an ideal result only if you follow the rules. There are many nuances in the cooking process, but every cook can handle them.

How to choose a product

If you do not know how to make barbecue juicy and memorable, then first of all remember that you should buy only high-quality meat for it. When choosing a product, you must follow simple rules:

1. Ideal would be the meat of an animal whose age does not exceed a couple of months. In finished form, it will be tender and juicy, and most importantly - without a specific aroma.
2. If the meat of an adult is nevertheless used, then attention should be paid to the fat content. It should not be more than 15%, although you should not completely abandon it, because it is the fat that gives the kebab juiciness and appetizing flavor.
3. The color of the existing fat on the surface of the meat should be pure white or milky, but not yellow (indicating the impressive age of the product).
4. It is not recommended to buy products that slip out of your hands or bleed.
5. For barbecue, you can take the spinal part, back leg or tenderloin.

Really high-quality meat will not cause rejection. It smells good, does not give off fat, but only surprises with sweet notes. Professionals recommend using chilled lamb.

How to make a juicy lamb kebab: a classic

If you want to cook a tender and tasty classic barbecue, you need to take about 5 onions per 1 kilogram of meat, a full glass of dry white wine, pepper, salt and herbs to taste. Slices of the future barbecue should be mixed with onion rings, vegetable oil and salt. Then you need to pour this mass with wine and leave for about 30 minutes (lamb) and about 4 hours (adult animal).

Soaking meat, regardless of its type or composition of the marinade, is prohibited in metal bowls / pans. Otherwise, the metal will begin to oxidize, which will contribute to the receipt of a spoiled dish. It is best to use glass or plastic containers.

Other gas stations

Besides classic recipe, you can consider other options for marinades:

1. Yoghurt. To prepare a barbecue from 1.5 kg of meat, you will need to take a little more than a glass natural yogurt, about 5 onions, dried basil, mint, pepper and salt. The onion needs to be coarsely chopped and mixed with chopped mint. Then meat and other components should be added to this mixture. After mixing the composition with your hands, it must be placed in a cold place for 10-12 hours.
2. Tomato. For a kilogram of meat, you need to take a liter of natural tomato juice(without any additives), no more than 5 large onions, half a gray loaf, as well as salt and spices. Pieces of lamb should be mixed with chopped onions, spices and left for 5 minutes. Then you should grind the pulp of the loaf with your hands, add it to the workpiece, mix thoroughly and leave for at least 7 hours.

Features of cooking pork

Rumor has it that only an experienced cook who has seen many varieties of meat and knows how to work with them can cope with pork. But how to make a juicy pork kebab for a non-professional? Easy! Only for this you need to follow all the rules. In fact, pork is very difficult to spoil, but it’s not easy to make it an ideal kebab either.

Meat selection

The first step is to choose the right meat. Here are some basic tips for this:

• the product should be slightly chilled, but not frozen or steamed, as in this case the texture of the fibers will be loose;
• you should not spend money on already cut meat - you need to pay attention to larger pieces;
• a great barbecue will turn out if you take a pork loin, shoulder blade or ham;
• in pieces of meat must be a layer of fat.

Marinating rules

If you don’t know how to make a juicy pork kebab, first of all, figure out the basic rules for marinating meat:

• pieces should be made large to preserve their juiciness;
• for pork, a large amount of onion will not be superfluous;
• it is necessary to cut the product across the fibers so that the meat is better fried and chewed well;
• mayonnaise and vegetable oil are strictly forbidden to use for marinade.

Compared to other varieties, it requires a long pickling. The ideal time for this is more than 10-12 hours.

How to make soft and juicy pork skewers

For such meat, you can use time-tested marinades (recipes are for 2.5 kg of meat):

1. Tomato. You should take small bunches of dill, parsley, one onion, a spoonful of paprika, a couple of tablespoons of store-bought tomato paste, pepper and coriander. All components must be crushed, mixed with meat, poured with water until the mixture is covered and left for 10 hours.
2. Champagne pour. For the original marinade, you need to take a bottle of dry champagne, 4-5 onions, and spices. The onion should be coarsely chopped, mixed with pork, then sprinkled with spices and poured with alcohol. It is necessary to insist such a marinade for 10 hours, stirring it every 3-4 hours.

Chicken kebab

Now it's time to learn how to make juicy chicken skewers. This meat is quite unpretentious and soaked in marinade almost instantly. It only takes 30 minutes for the chicken to absorb everything it needs.

Before immersing in the marinade, the meat must be thoroughly washed in cool water, then dried and divided into several pieces. It is recommended to use only separate parts (breast fillet, thighs, wings).

Unusual marinade recipes

Chicken can be marinated in interesting ways that will appeal to all meat lovers. The recipes below are for 2 kg of product:

1. Marinade based on vegetable oil. The meat should be salted and soaked with spices, then pour about a third of a glass of oil and a couple of tablespoons wine vinegar. You need to insist it no more than an hour.
2. Beer option. In this case, the pieces of meat are simply soaked in 0.5 liters of unfiltered beer for 20 minutes.

Thanks to the recipes above, now you know how to make chicken kebab juicy, and you can cook it without much effort.