Juicy pork kebab marinade is the most delicious. Pork skewers

Shashlik is a dish loved by many. The kebab season usually starts in May, according to statistics, every tenth Russian goes out for the May holidays to nature. And what kind of outdoor recreation without barbecue? And here the questions begin: how to marinate the meat so that the barbecue turns out soft, juicy, fragrant? In this article, you will find 5 of the best marinade recipes for pork skewers.

Which recipe to choose is a matter of taste for everyone. Controversy and discussions are unfolding about the barbecue marinade. There is no single correct recipe, because everyone has different tastes. And to decide which is better, you can only experimentally. Write in the comments how you marinate the kebab, let's see which marinade will get the most votes!

Now, let's start cooking!

Tips and secrets for barbecue

For pork skewers, it is better to take the neck. This meat is quite fatty, the barbecue will turn out very tasty. Also pay attention to the freshness of the meat, do not take frozen meat.

Cut the meat for the kebab into small pieces so that it is convenient to eat this kebab later. Too large pieces will take a long time to cook, they will burn on the outside, but remain raw on the inside. Pieces that are too small will dry out.

Many kebabs argue that meat should not be salted during marination. This is because the salt draws the juice out of the meat, making it dry and tough. They say that the meat should be salted either directly during frying or at the end of the marinating process. Others, on the contrary, argue that you can salt the meat during marinating to make it tasty. How to proceed is up to you. It all depends on personal preference here.

You need to fry the meat when it is at room temperature. Do not start frying meat that has just been taken out of the refrigerator (if marinated for a long time), let it warm up a little.

You need to fry the shish kebab on the already burned-out "gray" coals. You need to string the pieces one to one on the skewer so that there are no gaps. But do not press them too tightly. If a piece of fat hangs from a piece of meat, cut it off so that it does not burn.

As the meat begins to brown, fat drips from it into the coals, causing a flame to ignite. To quickly and easily put out a fire, sprinkle some salt on the coals where they caught fire. Salt instantly absorbs fat, and you don’t have to pour fire (often meat is poured with wine, water, vinegar when cooking, but you can do without it).

Flip the kebab when you hear a sizzle. It is better to turn more often than to burn.

Pork kebab marinade with ayran (carbonated tan) and onion

This marinade can be called one of the most delicious. The meat according to this recipe is very tender and fragrant. Ayran is good because it is both a milk drink, and sour, and carbonated. All these properties are very good for meat. It is enough to marinate meat in ayran for 2 hours, after which it can already be fried.

For this marinade you will need:

• pork (better neck) - 2 kg
• onion - 1.5 kg
• ayran - 1.5 l
• pepper mixture - 3 pinches
• salt - to taste
• any spices - to taste (you can take a mixture for barbecue or cumin, or coriander)

How to marinate pork in ayran.

Peel the onion and cut into half rings. Salt the onion and crush it well with your hands so that the onion releases the juice. Onion juice is a very important component in the pork marinade, it gives the meat the desired flavor and tenderness. You can even pickle meat without the onion itself, but only with squeezed onion juice. In the next marinade recipe, I will write how to do this.

Cut the meat into portions and add to a well-mashed onion. Mix meat and onions well with your hands. Give the meat a massage, remember it, so it will better absorb the marinade.

Now fill the meat with onions with ayran and leave it to marinate for a couple of hours. You can leave it overnight, just put it in the refrigerator in this case. We will add pepper and other spices later, before frying, because spices without oil will still not reveal their aroma.

Remove the meat from the marinade before skewering the skewers. Remove the onion from the pieces, do not fry it, because it will burn anyway. Put the meat in a separate container, add a mixture of peppers and zira (or other spices if desired) to it. Mix and string on skewers.

Grill the skewers until done. Serve skewers with your favorite sauce. Bon appetit!

Onion marinade for pork skewers

Onion juice is an excellent marinade for pork. When marinating meat for barbecue, you can do without vinegar and other acids, and use only a lot of onions. At the same time, the meat will be tasty and aromatic. Vegetable oil is always used as a conductor for spices so that they better reveal their spicy bouquet and soak the meat well. Mustard is a natural way to further tenderize meat.

Ingredients for marinade with onions and mustard.

• pork pulp - 1500 gr.
• onion - 1 kg
• black peppercorns - 15 pcs.
• vegetable oil - 1 tbsp.
• mustard powder - 1 tbsp.
• bay leaf - 2-3 pcs.
• salt - 1.5 tsp

Cooking.

Peel and chop the onion in a way convenient for you: grate, chop in a blender or pass through a meat grinder. Now you need to squeeze the juice from this onion gruel. Use a sieve to squeeze the juice from the onion.

Cut the meat into small pieces (about 40-50 grams), put in a bowl in which you will marinate it. Pour 1 tbsp. dry mustard, mix with your hands, massaging the meat. Grind peppercorns in a mortar or mill and add to the meat. Break the bay leaf and send it there. Mix everything well with your hands. Pour 1 tbsp. vegetable oil and salt the meat, mix.

Pour the meat with onion juice, mix and leave to marinate at room temperature for 2 hours. If you will fry the kebab the next day, then cover the container and send it to the refrigerator.

The marinade is ready. Your kebabs are sure to turn out very tasty if you cook according to this recipe!

Marinade for pork skewers with kiwi

Kiwi is a very healthy fruit, which has a sufficient amount of natural acid. For pickling meat, it is better to use such an acid than artificial vinegar. But it is important to know that when marinating kebabs with kiwi marinade, you should not leave the meat overnight. Kiwi softens meat fibers very much, so 30 minutes is enough - 2 hours of pickling - and you can fry.

This marinade is quick and tasty, the kebabs are juicy. It is very well suited if your meat is not very fatty, or you doubt its quality, or you need to quickly marinate the meat.

Choose kiwi as ripe and soft as possible so that it releases juice well.

Ingredients:

• pork - 2 kg
• kiwi - 1 pc. (100 gr.)
• onion - 0.5 kg
• pepper, salt, spices - to taste

Cooking.

Cut the meat into pieces. Salt and pepper it. It is good to use a mixture of peppers. Mix everything with your hands, not forgetting to mash the meat.

Peel the onion and chop into a pulp in a blender. Add the onion paste to the meat. The onion is finely chopped so that the meat has better contact with it and is well saturated with its juice. Optionally, you can cut the onion into half rings and mash it with salt (as in the first marinade recipe) or squeeze the juice out of the onion and use only the juice (as in the second recipe).

Use your hands to mix the meat with the onions.

Peel the kiwi and use your hands to crush it into the meat. Mix everything together again and leave to marinate for 1-2 hours.

Put the meat on the skewers and fry. Bon appetit!

Marinade for pork barbecue with kefir

Many people like marinade with kefir the most. But this is a matter of taste. Try marinating pork in this way, perhaps you will also become a fan of kefir marinade. To prepare this marinade you will need:

• pork - 2.5 kg
• onion - 1 kg
• low-fat kefir - 1-1.5 l
• ground black pepper - to taste
• ground bay leaf - to taste
• salt - to taste

Cooking.

Rinse the meat well, remove films and excess fat. Cut the meat into serving pieces. Peel the onion and cut into medium cubes. Squeeze the onion well with your hands so that it releases the juice.

At this stage, we do not salt the meat, but only put spices in it. First, put black pepper in the meat and mix well with your hands. There should be enough pepper so that pepper is visible on each piece after mixing. Also put the pepper in the onion and stir it. Bay leaf is laid next, also separately in meat, separately in onions. Also, mix well with your hands and mash.

Now combine the onion with meat in one container.

Pour the meat with kefir, mix everything well. Leave the meat to marinate at room temperature for 2-3 hours. Or refrigerate overnight.

Have you forgotten that we did not salt the meat from the very beginning? The meat will need to be salted about 40-60 minutes before frying. Salt the meat, stir and you can start to kindle a fire.

Put the meat on the skewers and start frying it. During frying, you can grease the meat with kefir marinade.

Marinade for pork skewers with vinegar and onions

There is a lot of controversy about this marinade between all barbecue lovers. Some argue that vinegar is the best marinade, others write that in no case should you marinate in vinegar. In any case, vinegar is a Soviet classic, the taste of childhood. If you want to make barbecue with vinegar, then it is better not to marinate for a long time so that the meat does not become tough. A couple of hours will be enough for the meat to marinate. But, if there is no other way, leave the meat to marinate overnight.

Ingredients for Vinegar Marinade:

• pork - 1.5 kg
• onion - 700 gr.
• table vinegar (9%) - 50 ml
• salt - 1.5 tsp
• black pepper - 1 tsp

Cooking.

We cut the meat into the necessary pieces. Peel the onion and cut into rings.

Now you need to take a container in which you will marinate the meat. It is desirable that it be plastic or glassware. We lay out layers in this container: meat, onion, a little vinegar, salt, pepper and again everything in the same sequence. Cover the meat with a plate and put a press (bottle of water). Leave at room temperature for 1 hour. Then send the meat to the refrigerator.

It remains to fry the barbecue and enjoy its taste!

I think that from these 5 options you will definitely choose your favorite and best pork kebab marinade. I look forward to your comments, see you in the next article!

As you know, barbecue is a dish from the distant past with a rather interesting history. In the past, fearless knights, going on distant campaigns, took with them pieces of raw meat. In order not to spoil their food, they placed it in leather knapsacks with wine, and in moments of rest and snacks they roasted meat on their spears or various bayonets and branches. Due to this, many believe that the term "kebab" is derived from the Turkic "shish" - meat and "bayonet" - a spear. Apparently, from that time on, the custom of marinating pieces of meat began.

Today, there are many ideas on how to marinate meat for barbecue, and the wealth of spices and seasonings will help transform this dish and give it sophistication and additional flavor. Many connoisseurs of this delicacy believe that soaking the meat is completely optional. Enough to cover it with spices and salt.

One can agree with this opinion if the meat prepared by this method is fresh and homemade. But this method is a matter of taste. There are such lovers of meat fried on fire who believe that marinating is a rather entertaining process and many men take it upon themselves with pleasure, considering it a masculine vocation.

Marinade is a combination of natural acids (wine, fruit or vegetable juices, vinegar), salt, herbs, spices, sugar, vegetable oil, all kinds of seasonings, and so on.

Raw meat, poultry and many varieties of fish are soaked in this composition. These barbecue marinade recipes allow you to make meat spicy, juicy, aromatic, with pleasant sourness and a delicate aftertaste.

Fans of spicy Chinese cuisine can soak the meat in a mixture of soy sauce, a drop of honey, pepper, ginger, dry wine or rice vinegar. Well-soaked meat is fried on the grill, barbecue or grill, brushed lightly with sunflower oil. To marinate the barbecue deliciously, it is kept in the prepared mixture for 1-2 days.

The best barbecue marinade recipes

To make the barbecue really tasty, you need to choose the best marinade for meat, as well as marinate it correctly. We want to present you the best barbecue marinades, the recipes of which you will see below.

Marinade for pork skewers

Pork, one of the most revered and affordable types of meat for cooking on charcoal. For the execution of this yummy, as a rule, a pork neck is taken, since it is this part that is distinguished by juicy pulp, with thin streaks of fat, which makes it possible to make the dish soft, literally melting in your mouth. But try to take the meat of the first freshness, because frozen can be dry later and it is quite difficult to determine its freshness after defrosting.

To properly marinate pork skewers, you will need:

• kilogram of collar;
• mayonnaise (95 ml);
• Bay leaf;
• onion (330 grams);
• lemon (1 pc.);
• collection of spices and spices hops-suneli;
• mustard (45 grams);
• salt.

How to pickle:

Cut the meat into mini slices, 3-5 cm in diameter, chop the onion, giving it the shape of rings, and squeeze the lemon juice. Shake everything thoroughly in a glass or enameled container and leave for 22-33 minutes. Meanwhile, prepare the marinating solution. Mix mayonnaise, hot mixture and mustard, move your sauce to the meat with onions and sprinkle with salt. Marinate pork skewers for about 2-3 hours.

Marinade for pork skewers with vinegar

Many people think that a quick marinade for pork skewers is a recipe with the addition of vinegar. Thanks to this element, which is inherent in acid, the meat is quite tender and juicy.

Therefore, if you want to quickly marinate pork skewers, then take the following products:

• kilogram of pork;
• water 100 ml;
• vinegar 9% (100 ml);
• onions (3 pcs.);
• seasonings and spices (by eye);
• salt.

How to pickle:

Divide the meat into slices or cubes, depending on what method you will fry it with. If on skewers, then it will be more convenient and more correct to string cubes the size of two matchboxes. If it is a grid, then try to cut into slices. So, salt the prepared meat pieces, pour vinegar diluted in half with water. Add chopped onion rings there, and then sprinkle with seasonings and fragrant spices.

Leave your marinade with meat in a warm place for an hour. After, move the container with the barbecue to the cold, but not to sub-zero temperatures. You can marinate your treat from 2-3 hours to 2-3 days.

Delicious pork skewers on kefir

The difference between the marinade, which is based on kefir, is that yogurt has a more gentle effect than vinegar, so it takes a little more time (from 10 to 24 hours) for the meat to be fully cooked.

To learn how to marinate pork skewers with kefir and enjoy an unsurpassed taste, take the following products:

• kilogram of pork;
• kefir of any fat content (450 ml);
• sugar (12 grams);
• onions (5 pcs.);
• salt, spices (coriander, pepper, cumin, basil).

How to marinate:

The recipe for marinade for pork skewers based on yogurt is not much different from the one above. The only difference is kefir instead of vinegar. Therefore, in the same sequence, arrange all the components and fill everything with fermented milk liquid. Soak the composition for about an hour at room conditions, and then put it in the cold from 3 to 24 hours.

Mineral water barbecue marinade

Many connoisseurs of meat at the stake, who have tried many different versions of preparing this appetizer, believe that the best marinade for pork skewers is mineral water brine. Thanks to this bubbling ingredient, your meat, saturated with oxygen, will be insanely soft and tasty. In addition, this method does not require many auxiliary ingredients.

To cook a barbecue on a mineral water, stock up on the following components:

• kilogram of a young ham or neck;
• onion (430 grams);
• mineral water (1 l);
• zira and black pepper;
• salt.

How to marinate:

Divide the meat into small slices, but try to have a little more than a matchbox. Chop the onion into halves of the rings, place in a barbecue container (it’s good if it’s enameled or glass), knead properly until juice appears and place a layer of chopped pork on top. Crumble spices on top and fill with mineral water.

Try salting at the end, right before cooking the meat. This will keep the juiciness, because the salt draws all the juices from the meat. Refrigerate your snack for 3 to 12 hours, depending on the time you have.

Marinade for chicken barbecue

Chicken kebab, like pork, is no less in demand and popularity. Chicken, unlike pork, beef and lamb, urinates and cooks much faster. Perhaps that is why many appreciated the merits of this wonderful dish, because people do not always have an extra 12 hours to wait for such a delicacy. And I wanted a barbecue right now.

Therefore, to marinate chicken for barbecue, take:

• kilogram of chicken fillet;
• juice of two lemons;
• Bulgarian pepper of different colors, 1 each;
• honey (2 tablespoons);
• small fresh tomatoes (5 pcs.);
• olive oil (55 ml);
• black pepper, basil, salt, turmeric (a pinch);
• garlic (2 cloves).

How to pickle:

Cut the chicken into medium pieces and sprinkle with salt. Combine honey, lemon juice, spices, olive oil and garlic in a bowl. Cut the bell pepper into slices, and the tomatoes into rings. Cover the meat and vegetables with a skillful marinade for chicken skewers and refrigerate for about half an hour. After, take a metal grate and spread the kebab with vegetables and bake on the coals. Watch your embers smolder, not burn.

This chicken kebab marinade recipe has been enjoyed by many who have tried it. The chicken is juicy thanks to the vegetables and marinade, and after 25-35 minutes your chicken delicacy will be ready.

Marinade for beef skewers

Most people who prefer diet beef, not knowing how to marinate beef skewers, run the risk of getting burnt pieces that may be raw inside. In order to avoid such a nuisance, you need to know some of the nuances of soaking hard beef skewers.

Do you want something interesting?

To do this, take:

• a kilogram of beef (it is best to take tenderloin, loin or rump);
• onions (3 pcs.);
• dry wine (155 ml);
• fresh tomatoes (550 grams);
• garlic (3 teeth);
• a bunch of cilantro;
• salt and a handful of ground pepper.

How to pickle:

To properly marinate the kebab, the beef must be chopped into pieces similar to the size of a box of matches.

Then salt it, pepper it and cover with chopped onion rings. Pour the beef appetizer with wine and leave for 3-4 hours, stirring occasionally. After everything, string the meat mixed with tomato rings and cook over hot cherry or apple coals. When serving a treat, top it with chopped cilantro.

Marinade for lamb skewers

Not everyone likes lamb because of its specific smell. But if you approach the issue correctly and cook this product, contriving with a few subtleties, you can get an amazingly appetizing and tender meat dish. To marinate lamb for barbecue, select the meat of a young animal not exceeding the age of one year. For a wood-fired snack, a front shoulder blade, ham or entrecote, which can be depicted on a bone, are perfect.

To learn how to marinate lamb skewers and amaze your friends and loved ones with your dish, stock up on the following products:

• kilogram of young lamb pulp;
• half a glass of tkemali sour sauce;
• onion (3-5 pieces);
• zira and dried barberry;
• tomatoes (5 pcs.)
• chopped cilantro and dill.
• salt and pepper.

How to marinate:

Cut the lamb into slices about 4-5 centimeters. Grind the onion in a blender and send to the meat. Tomatoes should be freed from the skin by immersing them in boiling water for a minute, after which you can get rid of it without much effort. Then chop red garden fruits and also enrich your meat with them. Pour everything with tkemali sauce and sprinkle with spices, chopped herbs and salt. Leave in a warm place for 2-3 hours and you can start frying on charcoal. When the meat is ready, you can serve it with plum sauce and herbs.

Rabbit barbecue marinade recipe

Many believe that rabbit meat is quite dietary meat in its composition and is by no means suitable for cooking barbecue. But those who nevertheless decided on this experiment did not regret it at all. After all, rabbit meat, made on the coals of fruit trees, is a truly unusual and magnificent delicacy for lovers of dietary delicacies.

To quickly marinate rabbit meat skewers, you need to take:

• kilogram of a young rabbit;
• tomato, zucchini and bell pepper (1 each);
• sour cream (435 ml);
• coriander, cumin and pepper;
• onions (3-4 heads);
• salt.

How to marinate:

Before you marinate the meat for the barbecue, prepare the marinade and vegetables. Mix yogurt with all the spices and salt, and chop the tomatoes, zucchini, onion and pepper into equal and even rings. Divide the meat into pieces, place the chopped garden fruits on top and pour over everything with sour white sauce. Refrigerate your marinade for 3-7 hours. Then fill the skewer in turn with meat, all vegetables, including onions and knock everything down tightly. Roast on a smoldering fire and enjoy the incredible taste.

Marinated salmon skewers

Agree, what can be tastier and more original than shish kebab from salmon adored by everyone, which has absorbed a bouquet of fragrant marinade. Considering that the salmon itself is very tender and does not require lengthy cooking processes, it will not have to be marinated for a long time. And the result will certainly exceed everything, even unthinkable expectations.

So, you will need:

• salmon fillet (200-300 grams);
• one lemon;
• salt and allspice;
• green olive oil (33 ml);
• fresh herbs (parsley, celery, cilantro).

How to pickle:

Since, as the proverb says, “everything ingenious is simple,” then here it is most welcome. Salmon meat should be sprinkled with lemon, lightly rubbed with salt and spices, and drip a little oil from Greek olives on top. Forget about it for half an hour in the cold, and your marinated salmon for barbecue is ready, you can start frying. When serving, sprinkle lightly with assorted greens and drizzle with lemon juice.

Recipe for pickled onions for barbecue

To complement the taste, we bring to your attention pickled onions for shish kebab, which will brilliantly suit any kind of meat. To make your side dish appetizing and rich, you need to use a red Crimean onion. It is distinguished by its special sweetness and juiciness, but if there is none, then any onion will do.

So, to pickle onions for barbecue, take:

• onion (500 grams);
• vinegar 9% (15 ml);
• salt and a pinch of sugar;
• olive tree or sunflower oil (15 ml);
• fresh dill (bunch).

Cut the onion into rings, sprinkle with vinegar and oil. Salt and sugar. Chop the dill and add to the onion rings. Mix everything thoroughly and forget about it for 10-15 minutes. While the kebab is fried, your onion will be ready. By the way, such a side dish will take root perfectly with herring, bacon, mushrooms, potatoes and more.

Delicious barbecue sauce recipe

In addition to the onion marinated under the skewers, the taste of meat will be wonderfully complemented by spicy sauce.

To execute it, take:

• ketchup or tomato sauce;
• green herbs;
• sugar;
• a bunch of green onions;
• salt.

If you chose tomato sauce, then you need to dilute it slightly with hot water, for 415 grams of sauce you need to take 75 ml of water. Grind the greens in equal pieces, add to the sauce, then salt. If desired, you can add a bit of red pepper or pressed garlic.

Take a look at some useful recommendations for the correct and successful cooking of meat on coals and take note of:

1. If you cut the meat very finely, then your kebab runs the risk of being dry, since juiciness is easier to maintain in larger pieces;
2. For frying meat, use firewood from fruit trees, and not ready-made coals. This will enrich your delicacy with additional flavor;
3. If the meat was frozen, then only mustard can increase its juiciness. To do this, generously coat the chopped pieces with it before marinating;
4. The coals in your barbecue should not blaze with flame, but quietly smolder. If they get too hot, pour beer or water over them. Can be sprinkled with salt
5. Tough meat will help soften the kiwi or a piece of pineapple added to the marinade. These fruits have the most wonderful property to soften the protein.

Guided by these simple recipes, you will quickly learn how to cook barbecue from all kinds of meat. Bon appetit to you.

How to marinate juicy pork skewers? What to add to the marinade so that it gives the dish a special and delicate taste? We will try to answer all these questions in our article.

Marinade is a mixture of salt, onion, spices and acid (fruit juice, acetic acid, wine or mayonnaise). Each of these products is included in the recipe in order to give the meat a special tenderness and softness. Half of the success depends on the right meat. It must be young, without a lot of fat. You can identify fresh pork by its uniform, pink hue. As for the part of the carcass that is best suited for barbecue, we can say with confidence that this is the neck. You can also give preference to the lumbar, brisket and loin.

If it is not possible to use a fresh product, use frozen or chilled meat. The main thing is to properly prepare it. Defrost it first by placing it on the bottom shelf of your refrigerator. Such defrosting will preserve all the taste.

Choosing the right utensils

Choose containers made of ceramic, glass or enamel for marinating. Refrain from using plastic and aluminum containers. During pickling, they will begin to release harmful substances and the taste of the dish will deteriorate significantly.

Marinade products.

The composition of the marinating sauce may include various products. As a rule, housewives use acetic acid, basil, allspice, savory, dried chili, paprika, coriander, chopped onion, etc.

How to marinate pork kebab so that the meat is juicy

You will need:

Meat - 2 kilograms
- onion - 320 g
- acetic acid - 255 g
- salt
- special condiment

Cooking:

Chop the meat into pieces. Chop the onion into half rings. Put all this in a properly selected dish, remember a little with your hands so that the vegetables begin to release juice. Let the skewers brew for about two hours. Some chefs also advise marinating the meat for up to five hours. Slices put on skewers, fry over hot coals.

It turns out pretty tasty.

How to marinate pork skewers so that the meat is juicy and soft

Tomato sauce.

Ingredients:

Tomato - 200 g
- garlic clove - 4 pcs.
- parsley

Cooking:

Put all the ingredients in a blender, grind for two minutes, setting high power.

How to marinate pork kebab so that it is soft and juicy

You will need:

Pork - 1.5 kg
- large onion - 5 pcs.
- spices - 10 g
- a mixture of peppers
- lemon - 2 pcs.

Cooking steps:

Cut the lemons into pieces, squeeze the juice out of them, pour over the meat slices, mix thoroughly. Marinate the pieces for three hours. Be careful with juice - too much of it can make the dish too sour.

You will like and.

How to marinate pork skewers so that the meat is juicy in kefir

Ingredients:

Pork steam room - 1.5 kg
- granulated sugar - 20 g
- kefir - ? liters
- salt and pepper

Cooking:

Kefir has a milder effect on meat than other types of marinade products. Because of this, it is necessary to marinate the meat for at least 12 hours. Prepare the onion and meat, pour kefir, stir, add sugar, stir again. Leave in the room for an hour, and then move to the refrigerator shelf and leave for 10 hours.

Do and .

How to marinate pork skewers so that the meat is juicy in mayonnaise

Ingredients:

Mayonnaise - 320 g
- pork - 1 kilogram
- onion - 3 pcs.
- salt
- seasonings

Cooking steps:

Cut the meat into portioned slices, pour with mayonnaise sauce. Put seasonings, salt, after that - onion rings. Stir the mass, leave for an hour. Prepare the grill, light the coals, fry the barbecue.

Learn and.

How to Marinate Delicious Juicy Pork Skewers.

You will need:

Pork - 1 kg
- wine - 2 glasses
- seasonings
- salt

How to cook:

Pour the pulp with wine, leave for a couple of hours. Add seasonings after two hours. Wine can be red or white, but must be dry. It is necessary to salt the dish immediately before frying.

Cream recipe.

Peel two large onion heads and three garlic cloves. Chop them with a blender or by hand. Mix the resulting mixture with chopped basil. Cut the meat into slices. Rub each piece of meat with the resulting sauce. Put the workpiece in a deep container, sprinkle with the rest of the sauce, pour 500 g of cream, put in the refrigerator for marinating for 6 hours. Before frying the dish, drain the liquid from it.

Prepare also.

How to marinate pork skewers so that the meat is juicy quickly.

You will need:

Mineral water - 1 liter
- pork - 2.5 kg
- onion - 6 pcs.
- vegetable oil - 50 g
- salt with spices

Cooking steps:

The preparation of this version of the kebab takes place according to the same principle as all the previous ones. It's just that instead of an acidic product, mineral water acts here. Marinate the dish for three hours.

You can also buy ready-made marinade. Its undeniable advantage is that the dish is cooked much faster. You can choose a sauce with pieces of fruit, vegetables, classic marinades, etc.

Little tricks and tips.

1. If you are cooking a kebab in the summer, cut the pork flesh into large pieces. In this case, you can get a very juicy dish.
2. If you took frozen meat, then you can return its juiciness with the help of mustard. To do this, stir the meat slices with mustard and leave for a couple of hours so that they marinate well.
3. In order for the kebab not to dry out in the sun, sprinkle them with beer, water or wine.
4. Make sure that the coals smolder during frying, and not burn. If a fire accidentally breaks out during the process, extinguish it with water or knock it down with a special spatula.
5. Pork can be safely marinated in acetic acid. In any case, you will get soft and tender pulp without hard fibers. This is the easiest marinade option, so in some cases you can use it to reduce cooking time. For example, you can prepare the following marinade: mix sugar, vinegar and water, let it brew at room temperature for three hours.
6. Do not add oil to the sauce. Mumps is already a rather fatty product. On the contrary, you will have to clean some places of fat in order to get a tasty dish.
7. The optimal time for marinating is 12 hours, but there are faster cooking options. All this time the dish should be in the refrigerator.

You can also cook skewers in the oven.

You will need:

Pork tenderloin - 1.5 kg
- salt
- grape or apple cider vinegar - 220 ml
- vegetable oil - 2 tablespoons
- Lavrushka
- black peppercorns - 10 pcs.
- wine, water - by? liters
- onion - 4 pieces

How to cook:

Wash the tenderloin, peel the onion, chop it into rings, and the flesh into equal pieces. Put the pork in a marinating bowl, add the onion, pepper, salt, add the parsley. Combine wine, oil, apple cider vinegar and water, evenly pour the tenderloin, let it brew for a couple of hours. As soon as the dish is infused, transfer it to a baking sheet, cover with foil, put in the oven for 1.5 hours. The optimum temperature for a barbecue is 200 degrees. After you can remove the foil and let stand for another 10 minutes to form a beautiful crust.

Kiwi recipe.

You will need:

Pork tenderloin - 2 kg
- spices
- kiwi
- seasonings
- onion - 4 pcs.

Cooking:

Chop the onion into half rings, and the tenderloin into large pieces. Mix the prepared products together, salt, pepper, sprinkle with a mixture of paprika and dried tomato. Add chopped greens. Peel the kiwi, grate, transfer to the meat pulp, mix well. Leave to marinate for half an hour. If the meat is overexposed, then the kiwi will simply soften. Roast on the fire and enjoy the excellent taste!

Be sure to prepare a delicious sauce for your barbecue.

Ingredients:

Salt, paprika, salt
- pulp of pickled tomatoes - 820 g
- sunflower oil - half a glass
- basil - ? beam

How to cook:

Heat sunflower oil in a saucepan. Squeeze the peeled garlic through a garlic press. Put the garlic in the heated oil, wait until a golden color appears. Add salt, paprika, pepper, soak on the stove for one minute. Grind the tomato pulp in a blender, transfer to a saucepan. Prepare the sauce over low heat. At the end put the basil.

How to marinate pork skewers so that the meat is juicy with lemon.

Cut 2 kg of pork pulp into pieces, transfer to a saucepan, add 3 chopped lemons and 3 chopped onions. Season all this, stir again, leave overnight to marinate.

Recipe with wine.

Chop 3 onions, and cut 3 more onions into rings. Cut 1.5 kg of pork pulp, pepper each piece, put in a saucepan, add chopped onion, stir. Pour in 320 ml of dry wine in small portions. Be sure to stir all contents. Put onion rings on top, close the bowl with a lid, leave for several hours. Salt before the hottest.

Beer option.

Cut 1.5 kg of pork pulp, salt each slice, place in a saucepan. Grate 4 onions, transfer to the meat, mix thoroughly. Pour in small amounts? for light beer, cover with a lid, let marinate for 3 hours.

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

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

How to marinate and cook pork

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

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

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

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

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

Marinade recipes for juicy pork

And here are the promised options for aromatic mixtures for meat. Here is a quick and easy marinade. Or choose an exotic option, such as lingonberry or pomegranate. Cook with pleasure, and then do not forget to unsubscribe, what turned out better.

Cooking on kefir with lemon

For the neck (3 kg) take:

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

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

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

And here is another version of a simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

• black and red pepper (to taste);
• 1 PC. onion;
• 1-2 laurels;
• 100 ml soy sauce.

Pour the sauce over the sliced ​​pork. Chop the onion into thin rings and send to a bowl with meat. Next, add the spices and mix everything thoroughly. Well, after we leave the pork so that it marinates. On the grill, the meat turns out incomparable.

Aromatic Kiwi Blend

For a kilo of meat you will need:

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

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

How to make a beer marinade

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

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

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

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

Cooking pork in mineral water

This is a pretty easy recipe to make. For a 3 kg neck, take:

• 1 liter of mineral water;
• a kilo of onions;
• 2-3 tbsp vegetable oils;
• salt;
• pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, pepper and crush with spices. Add onion, oil and fill everything with mineral water. And then we send it to the refrigerator. In 12 hours, the meat will become very tender and soft.

Look at the pickling option with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

• 100 g of honey;
• a pinch of paprika;
• 500 g of onion;
• a mixture of peppers;
• 50 ml olive oil;
• thyme;
• 4 tbsp french mustard;
• 1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. All this is mixed with mustard. We send pieces of pork to the fragrant mixture. Salt, pepper and sprinkle thyme and paprika on top. Onion (peel in advance) cut into rings and immerse in the meat. Mix everything well and send it to the refrigerator.

Tomato barbecue marinade

For 1.5 kilos of tenderloin, take:

• 2 tsp adjika;
• 2 large cloves of garlic;
• large lemon;
• 150 g of tomato sauce;
• 2 tbsp mayonnaise;
• 1.5 tsp salt.

Squeeze juice from citrus fruit. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with Vinegar and Onions

In fact, this is a classic version of the marinade for carbonate. Frozen meat can also be marinated in vinegar. The recipe is:

• 3 kg pork neck;
• 2 tbsp 9% vinegar;
• 3 pcs. onion heads;
• 0.5 l of mineral water;
• salt;
• pepper;
• basil;
• turmeric.

Pour the mineral water into a deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip the pork pieces into this mixture.

Balsamic Vinegar Option

For 1.5 kilos of meat, take:

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

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

Marinade for pork neck with sour cream

For a kilo of meat you will need:

• 250 ml of wine vinegar;
• 2 pcs. apples
• 2 pcs. onion;
• 200 ml sour cream (fat content 10%);
• 100 g prunes;
• pepper;
• salt.

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

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

Pork in lingonberry marinade

For 1.5 kg of neck take:

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

If the berries are frozen, defrost them. Sort fresh and rinse thoroughly. Add the zest to the cranberries and fill it all with water. Bring the mixture to a boil, then reduce heat to low. Cook, stirring, until the berries pop. Cover the pot with a lid while you cook the berries.

Then cool the “compote” to room temperature and mix it with a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. We mix everything thoroughly. Then gradually add oil to the marinade and mix everything again. And then we dip the pieces of pork into it.

Shashlik in red wine

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

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

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

Sweet and sour marinade

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

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

Rub peeled and seeded apples on a coarse grater. Chop the onion into a bowl. Mix salt + onion mass + pepper and rub the meat preparations with this gruel. In the container where you will marinate the kebab, we place meat and apple mass in layers. We mix the wine with butter and honey, and pour the pork with this marinade. Next, we send everything to the refrigerator so that the skewers are marinated there.

Marinate the neck in pomegranate juice

You will need:

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

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

Additional Tricks

It is no secret that black pepper is more aromatic, which is taken in peas and crushed before use. Just do not rush to send it to the mortar. First, fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more aromatic, but also easier to crush.

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

Want to enhance the flavor of your barbecue? To do this, a few minutes before the end of frying, sprinkle the coals with small wood shavings. If you like citrus flavor, add orange zest instead of shavings on the coals.

Among so many recipes, you will certainly find the option that will allow you to cook a barbecue masterpiece. Don't be greedy - share the link to the article with your friends. Then they will treat you with kebabs prepared according to these recipes. And I wish you an unforgettable vacation at a picnic and say: see you again.

Warm days are here and spring is in full swing. And this means that soon people will go out of town and to summer cottages to enjoy the warm sun and nature waking up after a long winter. And, as you know, nothing is more appetizing than fresh air.

But what kind of picnics can there be without a barbecue, on which the coals crackle, and fried meat, fish or vegetables languish. And the smell of freshly cooked barbecue just drives any meat lover crazy.

Each barbecue, whether amateur or professional, has his own tricks, how and on what to fry meat, and how to choose it correctly. But, without a doubt, the most important moment in the preparation of this dish is the marinade. I have already written about some of the most delicious and, and this year I again want to devote an article to such a wonderful dish as pork kebab.

But before proceeding directly to the marinade recipes, I want to write a little about how to choose meat to make a tasty and healthy kebab. In fact, these are universal tips when choosing any type of meat, but since today we are talking about pork barbecue, we will choose pork meat.

How to choose the right meat?

1. Freshness of meat.

The meat should be elastic. When you press a piece with your finger, the depression from pressing should level out and take its previous shape. Also, fresh meat does not have an unpleasant smell, and it should not have sticky mucus on it.

1. Meat color.

The color of the meat should be healthy, without iridescence, and it should not be too dull. The darker the meat, the older it is, which means it will take longer to cook and harder to chew.

Remember beef should be red, lamb should be red with a layer of fat, pork should be pink.

1. Which meat to choose: fresh, chilled or frozen?

Meat for barbecue should be bought chilled - and not steamed, as many people mistakenly think. In fresh meat (up to three hours after slaughter), the muscle fibers are still tense, they will stiffen the meat when chewed. Therefore, it is better to buy chilled (if you buy frozen, then only once, since repeated freezing destroys the fibers and the meat becomes watery).

These are the 3 main tips to not be disappointed in the barbecue in the future. But now let's move on to the process of pickling meat.

The most delicious marinade for juicy pork according to the classic recipe

This is a traditional and probably the easiest recipe. The meat is marinated in its own juice and in the juice of onions, it turns out to be very tender. Onions can be grated, then the pork will be even more juicy.

We will need:

Cooking:

1. We clean the onion and cut it into thin half rings, put it on the bottom of the pan, in which we will marinate the meat.

The more onions, the juicier the meat will be.

How to marinate pork skewers in kefir quickly and tasty?

One of the most delicious marinades on kefir, which goes well with greens, which, of course, has a positive effect on the taste of the barbecue itself. Be sure to try this recipe!

We will need:

Cooking:

Pork marinated with vinegar and onions

The marinade on vinegar, beloved by many, gives the kebab an incredible aroma, in which the smell of fresh meat, onions and vinegar echoes, having heard which everyone will definitely guess which dish is on the table.

Recipe proven by generations, do not forget about it!

We will need:

• pork - 2 kg;
• onion - 1 kg;
• salt - 1 tablespoon;
• spices for barbecue - 2 tablespoons;
• vinegar 6% - 100 ml.

Cooking:

Pork skewers with mineral water

Marinade on carbonated mineral water is also very popular, so if you have not tried to cook barbecue according to this recipe, then on the next warm weekend you should definitely treat yourself and your family to a delicious, fragrant dish in nature!

We will need:

• pork - 2 kg;
• onions - 1 kg;
• spices for barbecue;
• salt;
• mineral water with gas - 1 glass.

Cooking:

Keep in mind that kebab seasoning already contains salt, so add it carefully so as not to overdo it.

Recipe for a delicious barbecue marinade with mayonnaise

Don't know how to make barbecue with mayonnaise? This recipe will definitely help you and soft, juicy meat on the coals is guaranteed to become the main dish of your table.

We will need:

• pork - 4-5 kg;
• mayonnaise - 800 g;
• onions - 5-7 pcs.;
• salt - 1.5 tablespoons;
• universal seasoning (without salt) - 2 tablespoons.

Cooking:

If you do not have a large pickling bowl, then you can divide all of these products into two pans or other containers.

How to marinate pork with lemon and onions?

Marinade with lemon and onion for meat is, if unconventional, then definitely one of the main ones. Pork marinated in this way turns out juicy due to onion juice, and lemon helps the meat become more tender and gives a certain sourness, which also favorably affects the taste of the barbecue.

Try adding lemon to the marinade and you will be surprised how the taste of meat changes for the better!

We will need:

• pork - 1 kg;
• onions - 2 pcs.;
• lemon - 1 pc.;
• salt;
• ground pepper.

Cooking:

How to cook a soft barbecue on beer?

Pork goes very well with beer, so these two products are often used together not only in barbecue, but also in a marinade for baking in the oven, as well as stewing. The meat is tender and flavorful.

This recipe is, let's say, for adults, for those who love spicy dishes, because it uses hot red peppers.

We will need:

• pork - 1.5 kg;
• red pepper - 1 pc.;
• onions - 3 pcs.;
• bell pepper - 2 pcs.;
• salt - 0.5 tablespoons;
• beer - 0.5 l.

Cooking:

Marinating pork for barbecue on mustard

Please note that there is no salt in this recipe, as marinating in mustard does its job, and the meat comes out with a rich taste and aroma. If necessary, you can add salt to your liking.

We will need:

• pork - 2 kg;
• onion - 3 pcs.;
• mustard - 1 tablespoon;
• vegetable oil - 1 tablespoon;
• bay leaf - 2 leaves;
• black peppercorns.

Cooking:

Due to the fact that the onion is grated, the pork is better soaked and marinated faster.

Recipe for barbecued pork with pomegranate juice

Inveterate barbecue people say that if you decide to marinate pork in pomegranate juice, then it must certainly be freshly squeezed juice, otherwise you should choose a different marinade recipe.

But I also tried shish kebab on purchased juice from the package, the meat was just as tasty as on freshly squeezed.

We will need:

• pork - 2 kg;
• onions - 1 kg;
• freshly squeezed pomegranate juice;
• salt;
• hot chili pepper;
• black peppercorns;
• fresh cilantro and parsley.

Cooking:

Video on how to make pork skewers so that the meat is juicy and soft

This video presents 3 marinade options to choose from: tomato, soy and apple cider vinegar.

That's all for today. As you can see, there are a lot of pork kebab recipes, and everyone chooses the one that he likes.

Now you know what you can marinate meat in so that the barbecue is juicy. I think that next weekend you will prepare a very tasty marinade that will surprise your loved ones.

Bon appetit! And more sunny days this spring!