Shish kebab takes pride of place in the cookbook of most families; it has long been recognized as the most popular dish of Caucasian cuisine. However, to this day, not everyone knows how to make pork kebab according to all the rules, soft and juicy. After all, a lot depends on the mixture in which the meat is kept before frying.
Soft and juicy pork kebab: marinade recipes and cooking basics
To get a really tasty pork kebab, we will study marinade recipes with kefir, mineral water, mayonnaise, beer, kiwi, etc.
Classic marinade for pork skewers
- table vinegar (concentration 6-9%) - 60 ml.
- onions - 0.7 kg.
- pork neck - 1.5-1.6 kg.
- coarse salt - 15 gr.
- olive/sunflower oil - 30 ml.
1. Before marinating the meat for barbecue, you need to make pieces of pork of the same size. Rinse the neck, dry with towels and wait 15 minutes until the moisture evaporates. Then chop into pieces of 5-7 cm.
2. Remove the husks from the bulbs and chop into rings. If desired, increase the amount of onion to get a really juicy kebab.
3. Prepare a pan in which to marinate. Place the prepared pieces into it, alternating them with chopped onions. Pour vinegar and oil on top, mix well with your hands.
4. Cover the dish with a lid and refrigerate for 1 hour (preferably more). Then remove the meat and leave at room temperature for another 5 hours. Before cooking, season the meat with pepper and salt and stir.
5. While frying, thread pieces of neck onto a skewer, alternating with onion rings. It is advisable to fry on the grill, pouring the marinade in which it was infused over the meat.
Now you know how to make really tasty pork kebab so that it turns out soft and juicy.
Pork shish kebab on kefir
- pork neck - 1.6 kg.
- onions - 700-750 gr.
- high-fat kefir (homemade if possible) - 0.7 l.
- spices - to your taste
It is better to make shish kebab with kefir from high quality pork, use a fresh neck. The recipe is quite simple, follow the instructions.
1. Rinse the meat and dry it with towels so that the moisture evaporates. Chop into pieces of the same size and place in an enamel container for marinating.
2. Chop the onions into rings, add to the meat and knead by hand. Spices can be added at this stage, as well as salt to suit your taste. Pour the ingredients with fermented milk drink.
4. Frying is carried out according to the usual pattern. While cooking on the grill, it is a good idea to spray the pieces of meat with the marinade in which it was kept. The kebab is served with vegetables or a side dish.
Using this recipe, preparing a Caucasian dish is quite simple, as well as making pork shish kebab using classical technology. In any case, it will turn out soft and juicy.
Pork shish kebab with mineral water
- pork tenderloin (preferably neck) - 3 kg.
- highly carbonated mineral water - in fact
- onion - 1.3-1.4 kg.
- salt - half a handful
- black pepper, parika, coriander - to your taste
Mineral water pork shashlik is also considered a “classic of the genre.” The recipe is so simple that it can be implemented by a person who is preparing the dish for the first time.
1. Similar to all previous cases, you need to wash and prepare the neck, then chop it into pieces about 6-7 cm in size. Transfer the pork to a saucepan or plastic bowl, add the onion cut into rings.
2. Add the amount of salt indicated in the recipe, and also season with spices to taste. Now start mixing the meat by hand, squeezing it thoroughly. The onion should release juice.
3. Pour in mineral water so that it rises about 3 cm above the contents of the container. Cover the dishes and refrigerate for at least 8 hours.
4. When the specified period comes to an end, you can fry the meat. We string it onto skewers or place it on a wire rack, alternating with the onion. During frying, sprinkle with mineral water from a bottle.
Another simple recipe for making pork kebab. When using mineral water, it turns out soft and juicy if you do everything correctly and do not shorten the marinating period.
Pork beer shashlik
- onion - 0.6-0.7 kg.
- light beer - 0.6 l.
- pork (breast/neck) - 1.6 kg.
1. After washing, the meat must be chopped into equal pieces so that it is convenient for you to thread it onto skewers or place it on a wire rack. Grind the onion with a meat grinder/blender or chop it into rings and add to the pork.
2. Season with spices to your taste, do not add salt. Cover the dish and let stand at room temperature for about an hour. Next, pour in the beer, first let it sit in the kitchen for 3 hours, then put it in the cold overnight.
3. Before frying, prepare the grill, salt the pork, string it, alternating with onions. Don’t forget to pour the marinade and beer into a separate bottle to baste the kebab during the grilling process.
4. Cooking time varies from 20 to 30 minutes. When pierced, the pieces should release clear juice, this indicates the dish is ready.
5. In the question regarding how to make shish kebab, you must follow the rule. If blood comes out of the pork after a puncture, it is better to remove the kebab from the coals and keep it in a closed pan. It will “reach”, then the meat will turn out soft and juicy.
Pork kebab in kiwi marinade
- onion - 500-600 gr.
- pork belly - 1.2 kg.
- kiwi - 2 pcs.
The marinade for pork and kiwi shish kebab is very tender, which provides the meat with juiciness and special flavor notes. We recommend using brisket or neck.
1. Rinse the meat, dry it, chop it into pieces about 6 cm in size. Salt it, but not too much, otherwise the kebab will turn out dry. Sprinkle with ground pepper and mix with your hands.
2. Prepare the onion by chopping it into rings or chopping it in a blender. Add to the pork, stir again until the juice comes out of the onions.
3. Peel the kiwi, grate on a coarse grater and add to the total mass. After combining all the components, cover the dish and leave for 1 hour.
4. When everything is ready, you can start frying. Prepare the coals in advance, place pieces of meat on skewers or use a grill. Fry for about half an hour, basting with the marinade mixture.
Spicy kebab in tomato marinade from Stalik Khankishiev
Many people call this recipe nothing less than the best marinade for pork kebab! This is not surprising, because the meat preparation technology from Stalik Khankishiev has won universal recognition a long time ago.
Ingredients:
- honey - 40 gr.
- pork neck - 1.3 kg.
- onion - 900 gr.
- olive oil - 30 ml.
- large tomatoes - 3 pcs.
- soy sauce - in fact
- chili pepper (optional) - 1 pc.
- garlic cloves - 4 pcs.
- paprika - 15 gr.
- corn starch - 2 pinches
So, before making pork kebab, we prepare the components according to the list. To ensure that the meat ends up soft and juicy, it is cooked in a tomato marinade.
1. Tackle the tomatoes first. They need to be washed, then grated and the juice drained. You won't need the peel and pulp. Mix the juice with olive oil, starch, honey, paprika, soy sauce. Lightly salt.
2. Chop the meat into 7-8 cm pieces and place in the prepared marinade. Cover the container with a lid and wait a couple of hours. During this time, chop the chili pepper, combine it with garlic gruel and chopped onion.
3. When the pork is marinated, place it on skewers or place it on a wire rack, sprinkle with a spicy mixture of garlic, onion, and pepper. Start frying.
4. When the first fragrant crust appears on the surface of the pieces, pour the remaining marinade over the meat. Keep a close eye on the kebab because this recipe tends to burn it.
How to marinate pork kebab with vinegar
- pork neck - 2 kg.
- vinegar essence - 10 ml.
- onion - 2 pcs.
Before you make a barbecue, you should stock up on your favorite spices. The pork dish will turn out soft and juicy if you add a small amount of sunflower oil to the marinade.
1. Buy fresh meat, it is important that it is not frozen. Rinse the product and chop into pieces of the optimal size. Next, cut the onion into cubes. Place the prepared ingredients into a deep container.
2. Make the marinade. Mix the essence with 150 ml. purified water. Pour the solution into the meat and add your favorite spices. Stir everything well. Cooking barbecue is quite an exciting activity. The pork dish will be very tasty at home.
3. If necessary, salt the meat immediately before frying. The pork should sit in the finished marinade for at least 2 hours. After this, feel free to go into nature and you can start grilling shish kebab.
Pork skewers in soy sauce
- lemon - 1 pc.
- onions - 5 pcs.
- pork neck - 3 kg.
- soy sauce - 60 ml.
Shish kebab in soy sauce takes on amazing flavor notes. The pork recipe is quite simple.
1. Start preparing the meat. Chop it into small pieces and place in a deep cup. Chop the onion into half rings. Mash the vegetable to release the juice, transfer to the pork. Stir the ingredients.
2. It’s easy to understand how to properly marinate pork kebab by following simple rules. Now you need to squeeze the juice from the lemon into a common container, add your favorite spices and soy sauce. Stir the ingredients and begin squeezing the pieces of meat so that they are saturated with the marinade.
3. Place the meat in the refrigerator for 4 hours. The contents of the container must be stirred regularly. If necessary, add salt half an hour before cooking the kebab. After the allotted time, you can start frying the meat.
Shish kebab with pork mayonnaise
- mayonnaise - 0.4 kg.
- mustard - 90 gr.
- pork loin - 2 kg.
When thinking about how to make shish kebab, consider all the recipes presented. The Caucasian pork dish turns out soft and juicy thanks to mayonnaise and other auxiliary ingredients.
1. Chop the meat into pieces and place in a cup. Chop the onion and crush it with your hands to release the juice. Mix the ingredients. Add mayonnaise and necessary spices to a common cup. Mix everything thoroughly again.
2. In the process of properly marinating pork kebab, you need to let the meat stand in the sauce for about 7 hours. It's better to put it in the refrigerator overnight. Salt should be added half an hour before cooking.
Technology for preparing pork shish kebab on the grill
1. You need to learn how to thread pieces onto skewers. Before preparing the kebab, know that the pieces of pork should not be placed too tightly, otherwise they will not cook on the grill.
2. Place them evenly and at short distances. The meat should not hang in separate places. If the pork was marinated with onions, remove them from each piece. Otherwise, the vegetable will burn on the fire, leaving an unpleasant aftertaste.
3. With some knowledge, it is not difficult to understand how to make delicious pork kebab. Using additional components, the meat is soft and juicy.
4. If vegetable oils were not used in the marinade, it is recommended to lubricate each piece with it before frying. This move will allow the meat to cook thoroughly and not burn. You can buy coal in ready-made packs.
5. Keep in mind that the coals should burn well, but not completely melt off. You need to feel intense heat, but without flame. Always have a water bottle ready. This will help extinguish the flames if necessary. Turn skewers regularly.
6. When the meat is browned, make a small cut with a knife. If the flesh is juicy and white, the dish is ready. Place the kebab in a deep bowl and cover with a lid. Leave the meat for a few minutes, the pork will be soft and juicy. Serve with baked vegetables.
Choosing pork for barbecue
If you don’t know which part of the pork is best to make shish kebab from, it’s worth checking out the tips.
1. The taste and juiciness of the final dish directly depend on the chosen pork. The marinade also plays an important role. The ideal part for barbecue is pork neck or loin. Always choose fresh, unfrozen meat.
2. When purchasing a product, pay attention to the appearance. Since making pork kebab is essentially simple, you should choose pale pink meat with thin veins. As a result, the dish will be soft and juicy.
3. Avoid red meat, it's old. The kebab will turn out tough, no matter how you prepare it in advance. Also, do not buy a product that is too fatty. The fat will burn on the coals, and the meat will acquire a not very pleasant aroma.
4. Fresh meat releases a small amount of blood when pressed. The area where you pressed should disappear quickly. If this does not happen, it means the pork has been frozen and defrosted. Also, high-quality meat has virtually no odor. The aroma is rather neutral.
Pork shashlik is prepared quite simply. The key points remain the right choice of meat and high-quality marinade. The frying process does not require any special skills. Check out the how-to tips and start practicing. Good luck!
Tender and appetizing kebab is an indispensable attribute of most outdoor trips. Good company, pleasant atmosphere, interesting stories and delicious food - a recipe for a great holiday! But the pork kebab, the marinade is the most delicious, so that the meat is soft and juicy - this is the best attribute of relaxation.
Pork meat is quite tender, so kebab from it turns out to be especially tasty, however, for this the meat must be properly marinated - then the kebab will reveal all its rich taste and flavor.
The juiciness of this dish depends on the type of marinade and the skill of the one who undertakes the marinating procedure. Marinades will turn out delicious if you adopt a few tricks on how to competently approach the choice of meat and its cutting, as well as the preparation of the key component - the marinade.
Vinegar is widely used in preparing marinades, but there is no great need to soften pork meat with it.
Provided that it is of good quality, the meat will already have a natural softness, which can be emphasized in other ways.
The arsenal here is large - traditional tomato marinades and lemon juice, easily accessible and simple mayonnaise, as well as kefir, fruit marinades with kiwi and even mineral water are in use.
Eaters' preferences are given to the type of marinade that suits their taste best, and for this you need to experiment - cook and try different kebab.
It is important to know how to properly cut meat for shish kebab, what is the best way to fry it, and also what ingredients will make the taste of the dish even richer.
So, the action plan is outlined and you can begin:
The first rule is that frozen meat, especially defrosted in the microwave, is not suitable for real barbecue. By acting in this way, it is unlikely that you will be able to get juicy pieces of meat that melts in your mouth.
Professionals advise purchasing meat chilled, and if, out of ignorance, you have already purchased frozen meat, let it thaw naturally, simply taking it out of the refrigerator and placing it on the window for several hours (just not in direct sunlight).
The second rule is that it is important to choose the softest part of the carcass. Contrary to popular misconception, this is far from a ham and certainly not a shoulder part (here the meat is tough and the kebab from it may turn out to be dry and insipid).
It is best to focus on fatty pieces of the neck or at least the chest, as a large amount of fat will benefit the kebab.
Prepare the pieces. What pieces of meat should there be so that the kebab does not turn out dry?
The success of cooking depends on correct cutting of meat - after all, it guarantees uniform frying of the piece on all sides and inside. It is best to cut meat in the direction of its fibrous structure.
The ideal shape of the pieces is medium cubes of such a size that you can take 2 to 3 bites from each.
You should not cut pieces that are too large - this will make the kebab look like regular fried meat, or too small (by one clove) - this will reduce the duration of the meal, the kebab will be eaten too quickly, and the eaters will not even have time to feel anything and get enough of it.
The stomach will be full, but the satisfaction from the meal will not be the highest.
Prepare the necessary ingredients
The list of ingredients is determined by the selected marinade. For tomato you need tomatoes and the juice or paste of the same name, for kefir - respectively, kefir, etc.
Those who like to use vinegar will need this component, and those who prefer fruit or wine (as well as beer) marinades will take what they want.
We will look at the most common and time-tested marinades in more detail so that it becomes clear how to make them and what taste they have.
The most delicious marinades to keep the meat soft and juicy
Shish kebab with vinegar. Advantages and disadvantages of vinegar marinade
The preparation is extremely simple: you take meat, vinegar (at the rate of 100 ml per 1 kg of pork), water, salt and spices, you can also add a couple of onions.
Let's look at how to cook shish kebab with vinegar marinade:
- The chopped meat is placed in a deep enamel basin;
- The onions are coarsely chopped and sent to the meat along with the spices;
- Vinegar and water are mixed in a ratio of 1 to 1.5 and poured into a basin. It is important that the meat is completely submerged in vinegar water;
- Marinating ends after about 5 hours, but can be kept longer.
The advantages of using vinegar: the meat softens and becomes more pliable, and the frying process is shortened. Also, many people like the specific taste of this ingredient.
The disadvantages include the relative poor taste of kebab, since vinegar sometimes tends to “take away” part of the meat taste;
Whether or not to marinate kebabs with vinegar is a matter of individual taste. To many, this cooking method seems to be the most convenient and familiar, because in Soviet times, vinegar marinade was the undisputed leader in this matter.
Another popular marinating product is mayonnaise. This is a classic barbecue recipe, so the taste of this kebab is familiar to many.
You will need the following products:
- Pork meat;
- Mayonnaise – 200 ml per 1 kg of meat;
- Salt, mustard (75 ml) and spices;
- Onion – 2 pcs. per kg of pork;
The process itself is as follows:
- First, the meat is cut and placed in a basin or deep pan;
- Next, the meat is framed with onion cut into rings;
- Spices are poured over the entire area of the contents of the basin;
- The meat pieces are evenly poured with mayonnaise and everything is carefully mixed;
- The entire dish is left to marinate in the refrigerator. The process lasts several hours, and the basin can be covered with a board.
The advantages of this marinade are obvious primarily for mayonnaise lovers - kebabs with it are really very tasty and nutritious.
On the other hand, mayonnaise is a high-calorie product, so this marinade is not suitable for everyone.
If you don’t have more extravagant marinade ingredients on hand (for example, kiwi, etc.), then mayonnaise can come in very handy.
It is a frequent product in the refrigerators of our citizens and has well-deserved popular love.
Recipe for shish kebab in its own juice. Required proportions of lemon, onion and ingredients
With this method of marinating, the taste of the meat is not masked by anything and is fully revealed. Spices here only complement and decorate it.
This is the easiest way to make barbecue; this skill is especially useful when there are no sauces or additives nearby (this sometimes happens in the country).
- Washing the meat and drying it. The meat should remain slightly moist to ensure even distribution of the spices;
- Cutting into pieces and rubbing meat with spices in a deep enamel bowl;
- The bulbs are cut into rings. For every kg of pork there are 2 large onions;
- Lemon is taken at the rate of half a fruit per 2 kg of meat. It is chopped into thin slices, the juice from which is squeezed into the meat preparation, and the rest is laid out in a layer on top of the meat;
- The dish with meat is closed and put in the refrigerator for half a day. It is important not to add salt ahead of time - it comes into play only before grilling over charcoal.
This recipe is delicious and nutritious, and also the most healthy. Opponents of such kebab reproach it for its simplicity and harshness, but this is how kebab has been prepared for many generations.
An interesting kebab is obtained by adding soy sauce. The taste gains additional piquancy and aftertaste.
You will need 100 ml of sauce per kilogram of meat, as well as lemon juice, garlic and mustard.
Cooking is possible with minimal cooking skills; the main thing is to first wash the meat thoroughly and then cut it along its fibrous base.
Next, the pork is poured with sauce with chopped garlic and salt, and finally a little lemon juice is squeezed out. The dish sits in a cool place for 3 to 5 hours, as a result of which the meat softens and is well soaked.
There are justifiable legends about the benefits of mineral water. In the marinade, it gives its beneficial properties to pork meat, increasing the usefulness of eating this kebab.
In addition to mineral water, the set of ingredients is classic: pork and special barbecue spices, onions (the ratio of onions to meat is approximately 1 to 3), salt.
The only non-standard ingredient is vegetable oil, which is needed in the final stages.
Prepare shish kebab with mineral water in this way:
- Well washed and wiped meat is divided into equal shares of medium size;
- The onion is cut into large rings, which need to be crushed over a container with meat before putting them in it;
- The container is filled with mineral water in which spices are mixed;
- The marinating takes place all day (or night) in the refrigerator (if it’s winter outside, you can use a Khrushchev-era refrigerator if you have one);
- After removing the container to light, the water is drained, and the meat is supplied with vegetable oil in the amount of 50 ml. Everything is mixed and now the pork is finally ready for baking.
The weaknesses of such a kebab can be identified only if you are very picky - its taste is well developed, the meat is easy to fry and has a soft texture.
Enjoy your time around the fire in good company!
Shish kebab in a jar tastes better than on the grill
It should be established - is this a myth or a fact? Preconceived opinion or objective reality. Now we will look at the features of preparing this method and figure out what’s what.
The dish is prepared in the oven, so you can make it when it’s cold outside or you’re just too lazy to go outside.
The grocery list is minimal - it includes meat (2 kg), mayonnaise (300 ml), spices and 2 onions and garlic. (parsley and pepper optional).
- The secret of successful cooking lies in finely cutting the meat - this is exactly the case when a piece of meat should be one clove long!;
- Onion rings and chopped garlic are poured with mayonnaise and sprinkled with spices. The set of components turns into a uniform mixture;
- The meat is rolled in this mixture and covered with cellophane film for half a day;
- Next, you will need special wooden skewers on which the pork pieces are strung tightly;
- Now the main thing is to take an ordinary glass jar, 3 liters in volume;
- From the container where the meat was marinated, take out onion rings that line the bottom of the jar. The remains of the marinade are dumped there;
- Skewers with meat are inserted into the neck of the jar - they are pressed tightly against each other, but it is advisable to leave a minimum gap;
- The jar is sealed with food foil, and holes are made in it to release steam;
- There is no need to preheat the oven - the jar is placed in its bosom, and then the temperature increases for an hour (in some ovens a little less);
- In the last minutes, the can is opened and the meat is cooked with the oven already turned off.
The taste of the dish is truly amazing! You can only compare it with the taste of barbecue on the grill relatively, because... the dish is completely different. There is no smoke impregnation, but the meat is more tender.
Thus, kebab cooked in a jar is a compromise option that allows you to pamper yourself with real kebab at any time of the year!
The key point in this matter is to not let the kebab burn. To do this, it is better to rake the coals into one half of the grill and fan them well, then place skewers over them.
It's okay if some of the sauce drips down, as long as the coals don't go out. It’s good to arm yourself with a special spatula, which you can use to simultaneously stir up the coals and make swings, feeding them with oxygen.
You need to rotate the skewers evenly so that the meat is cooked on each side. It’s a bad idea to put a person who has little knowledge of this matter at the grill - he will most likely allow it to burn.
It is better for a knowledgeable person to prepare the barbecue - this will be correct.
This is true. This kebab will be tasty and well baked. For cooking, you can take ready-made marinade.
The composition is like this
- Pork – 1.5 kg;
- Marinade;
- Onion – 3 pcs.;
- Salt - to taste;
- Vegetable oil – 100 ml.
How to cook shish kebab in a frying pan
- The meat, cut into equal pieces, is soaked in the marinade with onions and kept in the refrigerator for 4 to 8 hours;
- Then it is placed on the stove in a frying pan and, with medium heat intensity, turned over after 5 minutes - this way both sides will be covered with a light crust;
- The fire is reduced, and the meat is stewed under the lid for another half hour.
Everything is incredibly simple, and meat soaked in marinade has a richer taste than fried in the usual way!
When the household has such a device, it greatly stimulates the preparation of barbecue, so you can please yourself and your household with barbecue more often.
You just need to take a couple of kg of meat, a couple of onions, as well as mayonnaise - 100 ml, vinegar - 50 ml, and salt and pepper.
Procedure:
- Pieces of washed meat are placed in an enamel container;
- The bulbs are chopped and placed there;
- The remaining ingredients alternately complement the meat in the container;
- After 6 hours of marinating in the refrigerator, the meat is removed and put on skewers;
- The electric kebab maker is activated and works for about 50 minutes; the pieces of meat should not touch the heating elements of the apparatus.
A chic dish that has come down to us from wild antiquity and prepared in modern conditions - shish kebab, is in no way inferior to barbecue, except that it does not smell of smoke (although for many this is important).
In general, the dish turns out to be less fatty, so it is especially healthy.
Shish kebab in the oven on skewers or a baking sheet. Step-by-step recipe with photos
The skewers resemble skewers, and the baking sheet brings the cooking process closer to regular cooking. The kebab bakes well in the oven and looks very tempting.
Its taste can please any lover of barbecue cooked on the grill.
Ingredients
- Pork – 2.5 kg;
- Lemon - half;
- Garlic – 2 heads;
- Barbecue seasoning;
- Vegetable oil – 150 ml;
- Sugar – 25g.
How to cook shish kebab in the oven on skewers or a baking sheet
- Pork is chopped into pieces;
- All ingredients are mixed in a deep bowl. Lemon is needed here as a juice donor - pulp is not needed;
- The future shashlik stands for 2 – 3 hours in a cold place;
- Skewers are passed through the pieces or the meat is laid out on a baking sheet;
- The oven takes the meat and closes for 40 minutes. At the same time, you can open it several times and supply the meat with the remaining marinade.
After baking, the kebab should be eaten while it is hot. The meat melts on your teeth, as it should turn out delicate and tender.
Which marinating method do you choose to make the meat soft and juicy?
There are many ways, and it’s worth adding them to your culinary repertoire, but only one dish from those listed will become your favorite.
Be that as it may, any kebab will be delicious if it was prepared from the right meat, not overcooked and, most importantly, made from the heart!
For a good barbecue you need to take only the highest quality, proven fish. A slight presence of fat is quite welcome.
The pulp should be cut into pieces weighing about 50 g. A good marinade for shish kebab, among other things, often contains onions. It adds piquancy to the marinade, and the dish with it will turn out more juicy. Onion rings, after the main ingredient has been marinated, are sometimes strung on skewers, alternating with pieces of meat or fish. For 2 kg of pulp, 700 g of onions are required. The ratio is approximate. It is believed that you can’t spoil shish kebab with onions. It is advisable that the onion heads be small - their diameter should not exceed the thickness of the chopped pieces. Otherwise, the onions will go beyond their limits and burn, and this is not very tasty.
Place the pieces of meat or fish in a large bowl, pour in the marinade and stir. After this, place the onion between the pieces. It must also be marinated and it is advisable to maintain the integrity of the rings, otherwise it will be impossible to put it on skewers. Cover the bowl with a circle or plate, press down with pressure and place in a cool place. After a few hours, depending on the marinade you prefer, as well as on the raw materials that are being marinated, you can begin stringing and frying.
Traditional vinegar marinade
The vinegar marinade includes table vinegar - approximately 70-90 g, salt and ground pepper. There is no need to add water, since during the marinating process the meat will release juice, mix with vinegar and saturate all the meat. You should be careful with salt, as during frying the meat loses some moisture, as a result of which the salt concentration increases. Some lack of salting can subsequently be compensated for by the sauce that is served with the kebab. His recipe is at the end of the article.
A good marinade for shish kebab, prepared using table vinegar, is suitable for all types of meat and fish.
Fruit vinegar marinade
Natural fruit vinegar for barbecue is even better than regular table vinegar, however, due to the weak concentration, which does not exceed 4%, a longer soak time is required. Its quantity is also taken 2-3 times more, that is, half a glass. If ordinary table vinegar softens and soaks meat in a couple of hours, then fruit and berry vinegar will require about 8 hours.
The best vinegar marinade recipe for barbecue usually involves using natural grape or apple cider vinegar infused with rosemary, tarragon or basil. This marinade is used to prepare shish kebab from pork, beef, lamb, chicken, rabbit and fish such as salmon or sturgeon.
In addition to vinegar, the marinade includes salt and pepper. With onions, proceed in the same way as in the case of a traditional marinade using table vinegar.
Marinade using red or white wine
The acids contained in table wines are excellent for pickling. The best marinade for barbecue is always made taking into account the color of the meat. For dark meat, use red wine, and marinate chicken and fish in white. Semi-sweet wine is ideal for marinating. White wine will give the kebab a slightly sour taste, which is beneficial for both chicken and fish. Of all the varieties of red wine, you can safely give preference to cabernet. Its astringency goes well with the meat of large animals, as well as rabbit. The best marinade for pork kebab is made with cognac. It is usually diluted halfway with water or citrus juice.
For 2 kg of pulp, one glass of wine mixed with salt and ground pepper is enough. The taste of the marinade depends on the type of wine. Onions will come in handy in this case too. It is recommended to grind it in a blender to a smooth puree and add it to the marinade. Send whole sprigs of fresh parsley there.
Marinade with mayonnaise
Modern gourmets advise marinating shish kebab in mayonnaise. This method is most suitable for cases where the meat has no fat at all and may be a bit tough, but the most knowledgeable people in the kebab business claim that mayonnaise, as well as fermented milk products, are the best marinade for pork kebab.
Mayonnaise contains all the ingredients necessary for pickling - vinegar, salt, pepper and even mustard. It is this that gives dry and tough meat unparalleled juiciness and softness. The marinating time is quite long. It is better to leave the meat with mayonnaise in a cold place overnight. Since mayonnaise contains vegetable oil, the kebab will fry quite quickly. To get a tender and flavorful dish, it is important not to overheat the skewers. You will need to watch very carefully here. When a piece of clear liquid appears on the cut, the kebab is considered ready.
Marinade with sparkling water
For the marinade, use sparkling mineral water. It is desirable that this water have a pronounced taste and a high level of salinity. Carbon dioxide passes through the fibers of the meat and creates conditions for deeper penetration of the aromatic components of the marinade into it. These are fresh herbs - parsley, celery, basil, tarragon, oregano and mint. The amount of salt and pepper is determined individually, based on the taste of the mineral water.
Sweet carbonated drinks also work great for marinating. Despite their apparent incompatibility with salt, pepper, onions and green herbs, meat is marinated in them very quickly. It makes a very good marinade for barbecue from a wide variety of meats. It undergoes the necessary hygienic processing and acquires a wonderful taste.
Korean marinade
Kebab lovers who know a lot about marinating meat recommend marinating it in liquid from Korean vegetables, which are sold in markets by weight. The strong taste of a very spicy solution perfectly marinates any meat. This is the best marinade for dark meat kebab. Koreans keep the composition of their brines a secret, but it is not necessary to know them. For 12 skewers, half a glass of Korean marinade from any vegetables is enough.
Marinade with tomatoes
Another option for a quick marinade is canned tomatoes. It has all the necessary components. Tomatoes are also used for marinating meat. Several pieces need to be mashed and combined with brine. Keep the meat in this composition for one night. The next day you can grill the kebab.
As for fish, this is perhaps the best marinade for shish kebab. In this case, marinating should not be too long - 15-20 minutes will be enough.
Marinade with pomegranate juice
In the southern regions, it is believed that the best marinade for lamb kebab is made from pomegranate juice. Packaged canned juice is not suitable for this purpose. It is better to buy fresh at the market or squeeze it out of pomegranates yourself. To marinate 2 kg of meat, one glass of juice is enough.
In addition to juice, the marinade includes salt and pepper and fresh herbs. They need to be placed in whole branches. They should not get on the skewers. Since the pickling process lasts about a day, during this time the plants have time to give all their aromas to the marinade.
The same marinade is suitable for beef.
It makes the color of the meat more rich and beautiful, and in some cases this can be very significant.
Beer marinade
This marinade can be prepared on beer alone with the usual seasonings, such as salt and pepper, without adding anything else, in the hope that the hops and malt that give the drink flavor will also do a good job for the meat. According to experts, it is beer that produces the best marinade for pork kebab. Only high-quality live beer is suitable for it without the inclusion of preservatives and other artificial ingredients.
Beer marinade can transform ordinary pieces of cold cuts into an amazingly tasty dish.
Beer and pomegranate juice should be mixed in a 1:1 ratio. Place cilantro, basil, parsley and celery in the marinade and use a blender to chop into porridge. Salt and pepper. Dip the meat into the marinade and keep it in it for 6 hours. If the kebab is planned for the second part of the day, then it is convenient to do it in the morning. To ensure that the meat retains all its flavors and does not lose its juiciness, before placing it on skewers, it should be removed from the marinade and poured with vegetable oil. This kebab cooks faster than without oil. Its readiness is checked by cutting a piece of meat. As soon as the juice turns from red to clear, the kebab is ready. It is recommended to remove it slightly undercooked. The best marinade for pork kebab, and beer marinade is exactly that, has a unique preservation property in which even raw meat will not cause harm to health.
Lemon juice marinade
This marinade is most suitable for fish, but it may also be suitable for meat. You need to squeeze 150 grams of juice from several lemons, add salt, pepper, onions and green culinary herbs, crushed into porridge. Do not marinate for too long - no more than half an hour. Remove the marinated pieces from the sauce and pour over vegetable oil. After this, immediately thread it onto skewers and send it to the grill.
Kefir marinade
Fermented milk products are considered an excellent basis for marinade. In order to marinate 2 kg of meat, you need to prepare the following composition. Spicy herbs - cilantro, basil, dill, mint, celery and parsley - put in a blender. Send a few cloves of garlic and a couple of onions there. Season with salt, add ground pepper and pour in half a liter of kefir. Grind all the ingredients thoroughly and pour the thick and aromatic mixture over the pieces of meat. The best marinade for shish kebab made from chicken, pork, lamb or beef is made using old kefir. The more sour it is, the better. The duration of marinating depends on the type of meat. For chicken, 30-40 minutes is enough, and pork can be kept for a day.
Chicken marinade
Chicken breast fillet can be marinated using any of the methods suggested above, but we offer you the best marinade for chicken kebab, tested and liked by many gourmets. In order for the marinade to be enough for one and a half kilograms of meat, you need to mix two tablespoons of ready-made mustard with the same amount of mayonnaise and soy sauce. Add a handful of suneli hops and a teaspoon of powdered sugar. Crush two large cloves of garlic and mix with the rest of the ingredients. Marinate in this mixture for 40 minutes.
Barbecue sauce
The main task of the marinade is to process raw meat products in such a way that they become absolutely safe for consumption. After aging the meat in one of the marinades we offer, you can eat it raw, but it will be much tastier if you scorch it with the heat of the grill coals and pour over the appropriate sauce.
We offer you a universal sauce that will suit any barbecue. If your kebab turns out to be a little bland due to an incorrect calculation of the amount of salt and hot pepper, then homemade tomato sauce will successfully compensate for all the mistakes.
Three kilograms of tomatoes need to be scalded with boiling water and peeled. Strain through a sieve and pour into a large cast iron skillet or saucepan. Put on fire. Place 3 bay leaves, one small piece of ginger root and a straw of cinnamon in a saucepan. When the excess water has evaporated and the volume of tomato puree has been reduced by half, you can begin to enrich its taste. To do this, you need to grind fresh dill, basil, tarragon, oregano, mint and 100 g of garlic in a blender. Grind into powder 1 clove, 1 large peppercorn and 20 small peppercorns, a small pinch of cumin and black cumin. Send all this to the tomatoes, after first removing the cinnamon, bay leaf, ginger from the pan and adding salt and a coffee spoon of sugar to taste. Wait until it boils and turn it off.
If there is more sauce than you need, you can put it in a glass jar, pour a little oil on top, cover with a lid and put it in the refrigerator until the next barbecue.
- Fresh, high-quality and young meat does not need to be marinated. Before frying, simply add salt and pepper. But if you want to give this meat a rich aroma and unusual taste, use any of these marinades. Chicken can be marinated for only half an hour, and pork, beef and lamb - 1-2 hours.
- Old meat or meat whose quality you are not sure of needs to be marinated longer. This will soften the fibers and make the kebab juicier. The minimum marinating time for chicken is 2 hours, 4 hours, beef and lamb - 6 hours.
- Not only old, but also young meat can easily be marinated for a day or even two. Ingredients in marinades, in particular onions, have antibacterial properties. This means that the meat will be stored longer.
- You can marinate meat at room temperature. But if it must stay in the marinade for more than two hours, then it is better to put it in the refrigerator.
The best marinades for barbecue
All ingredients in the recipes are for 2 kg of meat. Marinades are suitable for chicken, pork, and lamb.
youtube.comOnions are an integral ingredient in almost all marinades. It gives the kebab a rich aroma, so there is no need for a lot of spices.
Ingredients
- 500 g onions;
- salt - to taste;
Preparation
Cut the onion into several pieces and puree in a blender. Salt and pepper the meat, add the onion and mix well. To prevent the onions from burning while frying, lightly pat each piece of meat with a paper towel before cooking.
tastylive.ru Meat marinated in this way turns out very tender. And thanks to the seasonings, the kebab will smell very tasty.
Ingredients
- 1,700 g onions;
- 1 ½ tablespoons hops-suneli;
- salt - to taste;
- 1,700 ml low-fat kefir.
Preparation
Finely chop the onion, place it in a deep container and lightly remember to release the juice. Add seasonings and stir. Then add the meat and mix well again. Pour in, cover with a lid and shake until the meat is completely covered with the marinade.
povar.ru Carbonated mineral water softens meat fibers. As a result, the kebab turns out juicy, tender and - due to the garlic and spices - aromatic.
Ingredients
- 500 g onions;
- 1 tablespoon vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- 5 cloves of garlic;
- 1 liter of sparkling mineral water.
Preparation
Cut the onion into rings and place on the meat. Add oil, spices and chopped garlic and mix thoroughly. Pour mineral water over the meat and leave to marinate.
man-advice.ru Thanks to this marinade, the meat will acquire a subtle minty aroma and a pleasant piquant taste.
Ingredients
- 1 ½ tablespoons barbecue seasoning;
- salt - to taste;
- 3 bunches of mint;
- 500 g onions.
Preparation
Sprinkle the meat with spices and mix well. Line the bottom of the container in which the kebab will be marinated with some mint. Place some of the meat on top and cover with mint. Repeat layers until you run out of ingredients. The last layer should be mint. Half an hour before the end of marinating, add the chopped rings and stir.
postila.ru Tomato juice also perfectly softens meat fibers. It will make the kebab not only tastier, but also more unusual: the meat will acquire a beautiful reddish tint.
Ingredients
- 500 g onions;
- 1 tablespoon barbecue seasoning;
- salt - to taste;
- ground black pepper - to taste;
- 3–5 cloves of garlic;
- 1 ½ liters of tomato juice.
Preparation
Add chopped onion, spices and chopped garlic to the meat. Pour in tomato juice, cover the container with the meat and leave to marinate.
kuhny-mira.ru Good quality mayonnaise makes the meat juicy and flavorful. Perhaps that is why marinades are so popular.
Ingredients
- 300 g onions;
- 500 ml mayonnaise;
- 1 tablespoon curry;
- salt - to taste;
- ground black pepper - to taste.
Preparation
Using a blender, puree the onion. Add mayonnaise, onion puree and spices to the meat and mix well.
willcomfort.ru This recipe will especially appeal to beer lovers, as the meat will acquire a slight malt smell. It's better to take a living one. Just keep in mind that a low-quality drink will ruin the taste of the kebab.
Ingredients
- 500 g onions;
- 3 cloves of garlic;
- 2 teaspoons ground coriander;
- 2 teaspoons paprika;
- salt - to taste;
- ground black pepper - to taste;
- 750 ml beer.
Preparation
Add chopped onion, garlic and spices to the meat. Stir and pour beer.
Greetings, our dear readers. Spring is just around the corner, the first warm days are here, it’s time to fry pork kebabs. As they say: open barbecue season. Shish kebab is an amazing dish with very tasty meat. The fire and smoke add a piquant taste to the meat. Yes, this cannot be cooked in the oven.
Today we will talk about classics, almost. Traditionally, kebab is made from pork. The meat is not expensive, but juicy and soft. You can always please your family and friends with this dish.
There are several simple tricks that everyone should know about. Then the kebab will turn out amazing. Today we'll talk a little about this.
Also in the last article we already talked about juicy recipes, you can read it, there is one awesome recipe that makes even the driest meat juicy and tasty:
Well, now let’s get started and look at the recipe that we have been using for a very long time and often to prepare delicious pork kebabs.
Meat for barbecue.
When it comes to pork, it is best to use the neck or neck. We usually take collards. You should always choose fresh, chilled meat. If necessary, you can remove films and excess pieces of fat. But don’t remove a lot of fat, it adds juiciness to the meat.
How to cut meat for shish kebab.
It is best to cut the pork into equal square pieces 3-5 cm wide. If you cut the meat too finely, it will be dry. If the meat is in too large pieces, it will remain raw in the middle.
Preparing coals for barbecue.
Kebabs cooked on the firewood of fruit trees are especially aromatic. But you can cook excellent shish kebab on regular coals. Moreover, if you don’t buy coals, you can make a fire using birch wood. They produce more heat and do not smoke much.
If you have a barbecue, then everything is extremely simple. If there is no barbecue, then you need to show ingenuity and a little work to organize a place for preparing barbecue. You can start a fire right on the ground.
If you want to cook several servings of shish kebab, then you need to prepare a place that will keep the heat longer from the heat. You can build something similar to a barbecue from bricks or scrap materials. You can dig a small rectangular hole and make a fire in it. It is important to take into account that in order for the wood to burn out, oxygen must reach the bottom of the pit. To do this, we either make access for oxygen from the side, or stack the firewood in a house (tent).
How to grill shish kebab.
- Do not turn the meat too often, this can cause it to become dry. Only at first do we turn the meat quickly. You will get a small crust, and then fry as usual.
- Periodically sprinkle the meat with the remaining marinade, wine, beer diluted with water... this way the meat will not be overcooked and will retain its juiciness.
- Do not allow the flame to appear, otherwise the meat will burn.
- If the heat is not enough, turn the coals around or fan them slightly (do not allow the flame to burn). This procedure is best done after removing the skewers from the heat.
- The readiness of meat can be checked in several ways: cut the largest piece of meat, the juice should be clear; pierce the meat with a knife; if the meat is soft, then it is ready (again, pay attention to the color of the juice).
- The temperature from the heat can be checked by holding your hand over the coals in the place where you plan to fry the meat.
A few words about the barbecue marinade.
Today we marinate shish kebab in onions. Onions have the ability to perfectly soften meat. In addition to the technology described, you can use several more of its variations:
- Marinate the meat in onion juice. This method of pickling gives excellent results, but it is not always possible to obtain onion juice.
- Grind the onion using a meat grinder, blender or grater and marinate the meat in this gruel. The meat is marinated perfectly. But onions have the ability to caramelize, and if you leave pieces of meat in the onion “breading”, it will burn very quickly. A solution was suggested by a friend - wash the meat in dry wine before cooking.
- If you need a very quick result, then you can use the recipe described below, but in addition to onions and spices, add highly carbonated mineral water to the meat.
Classic: pork kebab.
This recipe is quite common, but we do it better than anyone, so we’ll describe it first. Quite simple, it takes time to marinate, it’s better to start in the evening in order to cook kebabs the next day.
Ingredients:
- Pork neck - 1.5 kg;
- Onions - 500 g.
For the marinade:
- Onions - 1 kg;
- Salt - 2 tsp;
- Ground black pepper - 0.5 tsp.
For pork kebab, it is best to choose the neck or neck. We cut the meat into equal pieces with a side width of 3-5 cm. If desired, you can make small cuts or punctures along the fibers, but this is not a mandatory procedure.
Peel the onion and cut into large rings or half rings.
Part of the onion can be left for stringing on skewers.
Place the meat, onions and spices in a suitable container. If desired, you can add any spices and seasonings to your taste.
Mix the meat and onions well. You need to knead the meat and onions until the onions become soft and acquire a dark shade. The juicier the onion, the better.
The mixing process may take from 10 to 20 minutes.
We tamp the meat and onions into a suitable container and leave to marinate, ideally overnight.
If you need to speed up the marinating process, you can pour highly carbonated mineral water over the meat, then the meat will be ready in 1-2 hours.
Step 6.
The meat can be threaded along the grain onto skewers in its pure form, or you can alternate it with onions, tomatoes, bell peppers, eggplants, zucchini, potatoes, or other vegetables of your choice.
We fry the meat with onions, and we use fresh onions not from the marinade.
The onions from the marinade have already given up all their juice to the meat, and they don’t look very marketable, so we cut the fresh onions into rings.
Alternately string pieces of meat and onion rings onto skewers.
Thread larger pieces of meat onto the center of the skewer, smaller pieces along the edges.
It is necessary to prepare all the skewers before sending them to the fire.
We check the temperature over the fire with our hands and place the skewers over the coals.
Important! The fire must burn well so that there are no flames, otherwise the kebab will burn.
As the meat cooks, you need to turn the skewers.
This should not be done too often, as otherwise the meat will turn out dry. During the cooking process, the meat should be periodically sprinkled with the remaining marinade diluted with water, wine or beer.
We monitor the temperature above the coals. If necessary, you can lower or raise the skewers/grill. If it is not possible to adjust the height of the skewers, then, depending on the need, you can either lightly sprinkle the coals with water, or mix them and inflate them.
The readiness of kebabs can be checked in several ways:
— You can cut the largest piece and check the color of the juice, it should be transparent.
— You can pierce the meat with a knife, if it is soft and the juice is clear, then the kebab is ready.
Serve the kebab hot, after removing it from the skewers. It is best to serve meat with bread, sauces and a large amount of herbs, bon appetit!
Pork kebabs according to a very quick recipe (video).
Here is a good video on how to make shish kebab quickly, and it will turn out very tasty. Plus there are several secrets on how to make really tasty kebab. Let's look:
Vinegar marinade for pork shish kebab with mustard.
A very aromatic and spicy charcoal dish. For this kebab, choose pork neck for marinating. The marinade includes fresh vegetables, a little mustard and vinegar. The taste will be amazing.
We will need:
- Pork neck - 1.5 kg;
- Onions - 2 pcs;
- Garlic - 5 cloves;
- Tomatoes - 2 pcs;
- Red bell pepper - 2 pcs;
- Vinegar 9% - 4 tbsp. spoons;
- Mustard - 2 tbsp. spoons;
- Vegetable oil - 50 ml;
- Salt - to taste;
- Seasoning - to taste.
Prepare the meat, rinse and dry. Cut into portions, removing excess fat and veins. Transfer to a deep bowl.
Do not cut off all the fat, it will only add juiciness.
Peel the onion and garlic. Cut the onion into half rings, chop the garlic finely, and place in a bowl.
Cut the tomatoes into quarters, remove the core and seeds from the sweet pepper, and cut into rings. Add to the pork, mix everything together with your hands.
Then add the spices, I use natural barbecue mix, grill seasoning. Mix well.
Pour in vegetable oil and vinegar. Add the mustard, then mix thoroughly until each piece is coated with the marinade.
Cover the bowl with meat and put it in the refrigerator to marinate for 4-6 hours, or better yet, leave it overnight.
Before frying, thread the pieces onto skewers and fry over coals until cooked. Have a delicious picnic, bon appetit!
Pork kebabs in beer marinade.
Pork kebabs, or rather pork brisket, are for lovers of fatty kebabs with a lot of fried lard. Fatty meat does not require a special softening marinade, so beer acts as a flavoring agent in this recipe. Lard marinated in beer turns out very aromatic, with the taste of hops.
Everything is prepared quite quickly, it will take about 3 hours.
Ingredients:
- Pork belly - 600 g;
- Onions - 2 pcs;
- Light beer - 0.5 cups;
- Salt to taste;
- Pepper to taste;
- Spices to taste.
Cut the meat into pieces, the onion into thick circles. Combine everything in a container, add salt and pepper to taste, stir, rubbing the spices into the meat.
Pour in cold beer and leave for 1 hour.
Thread the meat and onions onto skewers.
Fry pork belly kebab over moderately hot coals until crisp.
Fatty kebab should always be served hot; when cold it loses its taste, and not everyone likes frozen lard. Therefore, if such a pork belly kebab has cooled down, it can be easily reheated in the microwave. It is best to serve pork kebab with vegetables, citrus slices and herbs.
Awesome marinade for pork shish kebab with matsoni (kefire) (video).
We made pork kebabs according to this recipe as shown in the video. For those who cannot get matsoni, like us, we tried it for the first time with kefir. It’s also very tasty, so we recommend everyone try it.
Marinade with nutmeg and lemon juice.
You will get unusually tender, spicy pork kebabs if you first marinate the meat in nutmeg and lemon juice. An excellent snack in nature will bring a lot of pleasant impressions.
We will need:
- Pork - 1 kg;
- Red onion - 8 pcs;
- Nutmeg - 4 tbsp. spoons;
- Juice of one lemon;
- Salt - to taste;
- Ground black pepper - to taste;
- Seasoning for pork - 1 tbsp. spoon.
Cut the onion into rings and place some in a deep bowl. Place the sliced pork on top. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.
Then, in a separate bowl, mix the second part of the red onion with the juice of one lemon, while crushing the onion until juice forms. Transfer the marinade to a bowl and mix thoroughly. Cover the dish and marinate in a cool place for 6 hours or more.
Fry the meat on skewers on the grill until a nice crust forms. Have a good mood, bon appetit!
That's all for us, write your opinion in the comments. Also join us on Odnoklassniki. Goodbye everyone and see you in new releases.
Pork kebabs: the best recipes with juicy and tender meat. updated: November 12, 2019 by: Subbotin Pavel
