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How to marinate juicy pork skewers deliciously (in kefir, mayonnaise, vinegar, mineral water, wine).

Choose the best pork kebab marinade from 10 recipes: for juicy, fragrant and very tasty meat!

A simple marinade recipe for pork skewers: contains nothing superfluous and allows you to feel the taste of meat in all its glory.

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

Peel the onion, wash and cut into half rings. Add salt and spices to it. We crush with our hands so that the onion starts the juice. We put part of the onion at the bottom of the dish, and dump the chopped meat on top.

A simple marinade for pork skewers is ready!

We fry the pork in the onion marinade on a large grill for about 40 minutes. We make sure that the onion does not burn. Direct fire is not allowed. Bon appetit!

Recipe 2: Pork Skewers Marinade with Vinegar (Step by Step Photos)

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

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

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

It is best to serve this kebab with a lot of salad and vegetables.

Recipe 3: Marinade for Pork Skewers with Onions

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

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

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

Peel, wash, cut the onion into four parts and pass through a meat grinder or how I grind in a blender.

Cut the meat into medium pieces across the grain.

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

Now you can pour all the ground onion into the meat and mix it well with your hands. Leave the marinade to stand from evening to night.

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

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

Next, put out the fire, lay out the coals evenly and cook the barbecue in the heat. Separately, drain the marinade juice into a plastic small bottle, add vinegar and, if necessary, water, this is necessary to spray on top of the meat so that it does not burn and is juicy.

Recipe 4: Marinade for pork skewers with mayonnaise

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

Let's prepare the list of products for the barbecue marinade. We take high-calorie mayonnaise, a large onion, and choose the seasoning for char-grilled pork meat to your liking. Pork must be bought selected. It's good if you get a chilled part of the ham. Cut it into small rectangular pieces.

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

The resulting pork kebab marinade works wonders in just over an hour. Skewers turn out to be especially tasty and tender if the meat is not overcooked in mayonnaise. Provided and provided that the part of the ham was purchased chilled, and not after freezing.

Pork meat is put on skewers without distance - 5-6 pieces per serving. Pork is cooked on good coals, excluding open flames.

Recipe 5: marinade for pork skewers with lemon (with photo)

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

pork neck - 1.5 kg
lemon - 1 pc.
onion - 3 pcs
olive oil - 3 tbsp.
black pepper - to taste
salt - to taste

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

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

Pour olive oil into a saucepan.

Sprinkle the future kebab generously with freshly ground pepper.

Squeeze the juice of one lemon on top.

Salt and mix everything well.

Close the pan with a lid and leave for an hour or two in the refrigerator. Marinade for pork skewers is ready. In principle, such meat can be cooked almost immediately, but the longer it marinates, the juicier and softer the barbecue will turn out.

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

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

Cook the meat for 20-25 minutes, from time to time it must be turned over for even frying.

Recipe 6: Quick Kiwi Marinade for Pork Skewers

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

Fine known fact that the pork neck is best suited for barbecue. Even for inexperienced kebabs from this part it turns out juicy and tender.

We thoroughly wash the piece of meat, dry it and cut into pieces of medium size. It is very important to cut the meat well, because if the pieces are large, they will not fry, and if they are small, they will dry out.

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

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

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

We string pieces of meat tightly enough to each other. Onions are fried separately.

We evenly level the coals and lay out the kebab. We fry the meat for about 20-30 minutes, depending on the heat of the coals. Don't forget to turn the skewers from time to time.

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

Recipe 7: Soy Sauce Marinade for Pork Skewers

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

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

Pour soy sauce and tomato juice into the prepared ingredients.

Add starch to the marinade, if desired. Stir.

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

Marinade for pork skewers with soy sauce is ready.

Recipe 8: marinade for pork skewers on mineral water

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

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

Peel the onion and cut into rings or half rings.

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

Add seasonings and spices.

Add salt. Mix thoroughly.

Pour in mineral water.

The liquid should completely cover the pork.

Cover the bowl with meat and refrigerate overnight.

Remove the pork pieces from the marinade, thread onto skewers and fry over hot coals, making sure that no flames appear.

Recipe 9: Tomato Marinade for Pork Skewers (with photo step by step)

According to this recipe, a classic Caucasian barbecue is prepared.

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

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

Cut the onion into rings.

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

Salt the pork pieces and sprinkle with spices.

Pour the onion to the meat and pour this case with tomato juice of our own preparation.

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

Recipe 10: marinade for pork skewers on kefir

pork pulp (I have a front ham) - 1.5 kg
kefir 3.2% fat - 0.5 l
medium-sized onion - about 1 kg
a mixture of "5 peppers", salt, thyme

First, the pork must be washed under running water, cut off unnecessary films and veins, dried and cut into square pieces, preferably of the same size, on a cutting board with a knife.

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

The meat of this size will be easy to stick on the skewer and will allow it to cook evenly.

Shish kebab loves onions, so we do not regret it. Since the onion is supposed to be planted along with the meat, I recommend taking medium-sized onions.

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

Put the pork and onion in a large enameled pan.

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

To stir thoroughly with clean hands and fill with kefir. Kefir should envelop each piece of meat, so mix everything again.

Put the onion cut into rings on top, close the pan with a lid and put it in the refrigerator to marinate overnight (for 8 ÷ 10 hours).

Marinade for pork skewers on kefir is ready!

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

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

Put the skewers with meat over hot coals.

During the preparation of the barbecue, turn the skewers several times so that the pieces are fried on all sides, and pour the meat with the remaining marinade several times for greater juiciness.

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

Its readiness can be determined by cutting a piece of meat with a knife. If the juice flows clear - the meat can be removed from the grill, if a cloudy reddish liquid stands out - leave to cook for a few more minutes.

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

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 snacking 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 pickling 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 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 pieces, 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 believe that quick marinade for pork skewers - this 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;
bell pepper different colors 1 piece;
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 meat and vegetables with a skillful marinade for chicken skewers and send to the cold, holding 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 sour sauce tkemali;
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 diet goodies.

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:

If you cut the meat very finely, then your kebab runs the risk of being dry, because in more large pieces juiciness is easier to maintain;
For frying meat, use firewood from fruit trees, and not ready-made coals. This will enrich your delicacy with additional flavor;
If the meat was frozen, then only mustard can increase its juiciness. To do this, generously coat the chopped pieces with it before marinating;
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
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.

Who doesn't love a delicious barbecue? I think there are few who are indifferent to tasty, soft, juicy, fragrant shish kebab. But how to marinate the meat so that the kebab turns out just like that? Read the answer to this question in this article. Here are 4 best recipe marinade for pork skewers.

In fact, there are many recipes for marinades. And there are countless opinions on how to properly marinate meat. Therefore, choose the marinade to your liking, but rather experiment and find the best marinade for yourself. In this article, read detailed recipes for pork marinade with onions and vinegar, marinade with lemon, mineral water, beer, and kefir.

In addition, pork for barbecue can be marinated in ayran (tan), pomegranate juice, mayonnaise, soy sauce, tomato juice, kiwi, mustard, etc. The basis for any marinade is onion, or rather onion juice. In order for the onion to give juice, you need to mash it well or grind it into gruel. Next come spices, here a wide field for experiment is already opening up.

There are discussions and debates about salt. Some believe that salt should be added in the process of frying the kebab or at the end of pickling. This is because the salt draws the juices out of the meat, making it dry. But at the same time, the meat may remain unsalted in the middle. Others believe that it is possible to salt the marinade, and this will not affect the juiciness of the finished barbecue. I believe that the marinade can be salted if it is a quick marinade, for one hour. If you are going to leave the meat to marinate overnight, then salt it an hour before frying.

Delicious and quick marinade for pork with onions and vinegar.

Many people love a vinegared marinade, but many also find that vinegar makes the meat tough. I want to say right away that vinegar is not a required ingredient in this recipe. It must be put if you are preparing a quick marinade. That is, they cooked, an hour later they fried a barbecue. If you want to marinate meat overnight, then you do not need to put vinegar. With prolonged contact with vinegar, the meat can really become harsh.

An important ingredient in this marinade is onion, or rather onion juice, which will make the meat tasty and aromatic. And good set spices for barbecue. In this way, pork is marinated for barbecue in many restaurants of Caucasian cuisine.

For this marinade you will need:

pork (preferably neck) - 2 kg
onion - 1.5 kg
vinegar - 2 tsp
salt - 2 tsp
thyme - 1 tsp
ground bay leaf - 1 tsp
red paprika - 1 tsp
ground black pepper - 1 tsp
vegetable oil - 3 tbsp.

Preparation of marinade with onions and vinegar.

Wash the meat and cut into portioned pieces weighing 60-70 grams. The neck is good because it is quite fatty, and the kebabs are juicy and soft. If you are trying to keep your figure, then choose lean meat, but marinate it a little longer.

Peel the onion and cut into half rings.

Put the onion on top of the meat pieces and crush it with your hands so that the onion releases the juice. Mix the onion with the meat so that each piece of meat can soak in the onion juice. You need to mix the meat for barbecue with your hands, while remembering the meat a little, as if you were giving it a massage. So the meat is better marinated and absorbs the desired flavors.

Salt the meat. Usually the kebab is salted in the proportion of 1 tsp. salt per 1 kg of meat. And add all the spices to the meat with onions: paprika, black pepper, bay leaf, thyme (it softens the meat very well). It is customary to add thyme in the Caucasus, this herb goes very well with pork and makes the kebab more tender and spicy.

Now pour all this wealth with vegetable oil. Oil is a conductor for spices. Only with vegetable oil, spices will reveal their aroma and soak the meat well.

And add vinegar to the meat. It is important to remember that you need a little vinegar, just a little bit.

It remains to mix the workpiece well and send it to marinate in the refrigerator. Such a kebab can be fried after 30 minutes, if the meat was fresh and fatty enough. If there are doubts about the quality of the product, then it is better to marinate it a little longer, about 2 hours.

When the meat is marinated, you can put it on skewers and fry on coals. Make sure there are no open flames under the meat. When melted fat hits the coals, a flame flares up. You can quickly put out the fire with a pinch of salt, which almost instantly absorbs fat. In the place where you salted, the fire will no longer light up. If you fill the coals with water, the temperature drops, which affects the roasting and taste of the kebab. And in a place where there was water, fat can again catch fire.

You don’t need to turn the kebab very often, about every one and a half minutes. But do not keep the kebab for too long without turning over, so that it does not burn.

When the meat is evenly cooked, remove it from the skewers and serve with fresh vegetables and sauce. Bon appetit!

Barbecue with lemon, onion and mineral water.

Highly carbonated water softens pork very well, so one of the most delicious marinades considered a marinade with mineral water. In this recipe, in addition to onions (which are in all marinades) and soda, lemon juice is also used. This ingredient is already an amateur. Some people think that lemon goes only with fish and you don’t need to add it to meat. Others argue that lemon gives a special piquant taste.

I note that the marinade with lemon will make your meat very tasty, you just need not to overdo it with lemon. If you put too much lemon juice, then the meat will be too sour, which can no longer be called a delicious barbecue.

For this marinade you will need:

pork - 2 kg
highly carbonated mineral water - 250 ml (full faceted glass)
onions - 7 pcs. medium
juice of 1 lemon
coarse sea salt - 1 tbsp. or to taste
seasoning for barbecue - to taste or 2 tbsp.

Cooking.

As usual, we wash the meat, remove, if necessary, films and veins. Cut the meat into medium-sized pieces. Pieces that are too small can burn or dry out quickly. Too large pieces inside will remain raw. It is optimal that a piece of meat weighs about 60 grams. It is also good for barbecue when each piece has a fatty layer, which will give additional juiciness.

Peel the onion from the husk 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 the main component of pork marinade. If the onion is simply cut and mixed with meat, then the kebab will not be as fragrant as when marinated with onion juice. Just chopped onion by and large does not give anything in the marinade, it is important to extract the juice from it.

Sometimes, for better contact with meat, the onion is crushed into gruel or the juice is squeezed out of it, and the pulp is thrown away. You can use any of these methods.

Add finely chopped onions to the meat. Also put your favorite spices or take ready-made seasoning for barbecue. Mix everything well with your hands.

When the meat is mixed with onions and spices, you need to add lemon juice and highly carbonated mineral water. Once again, mix everything together. Now cover the meat and send it to marinate in the refrigerator for 5-10 hours. During this time, you will need to mix it several times.

After the meat has marinated, it's time to get out into nature. Light a fire, wait until the coals burn out and become covered with gray ash. Put the pieces of meat on the skewers and fry, remembering to turn over for even frying.

Pork skewers with kefir.

Kefir is increasingly becoming an ingredient in barbecue marinades. Kefir gives the meat a certain creamy taste that many people like.

For kefir marinade you will need:

pork - 2 kg
onions - 7 pcs. medium
kefir - 1 liter
garlic - 3 heads
parsley - 1 bunch
salt - 1 tbsp.
pepper mix - to taste

Cooking.

Peel the garlic, wash the parsley. In a blender, chop the garlic along with herbs.

Cut the meat into medium pieces (about 50-70 gr.), salt and pepper. You can add other spices if you wish. Zira, star anise, coriander, thyme, paprika, basil go well with pork. Or you can take a ready-made barbecue spice mix.

Cut the onion into half rings and put it in the meat. Now mix everything together well with your hands, while crushing the onion so that it releases the juice. Each piece of meat should be in spices.

Now add chopped greens with garlic to the meat and also mix everything with your hands. AND final stage- adding kefir. Just pour all the prepared meat with 1 liter of kefir and mix with your hands so that all the meat is in the marinade.

This completes the preparation of the marinade. Leave the meat to marinate for 2 hours at room temperature or refrigerate overnight. After that, you can fry the barbecue and enjoy the taste of meat!

Marinade with beer for pork kebab.

Many men love marinade with beer. Alcohol evaporates during cooking, leaving only the peculiar taste and smell of hops and malt. Therefore, if you want to eat a tender beer-flavored kebab, then read this simple recipe.

Ingredients:

pork - 1 kg
light beer - 300-500 ml
white onion - 3-4 pcs.
salt, pepper - to taste
oregano or spices for barbecue - to taste

Cooking.

Cut the meat into slices (approximately 2.5 cm wide). If there are enough fatty layers in the meat, then the barbecue will turn out to be more juicy. The ideal meat for barbecue is pork neck, it is soft and quite fatty.

Salt and pepper the meat. It is better to use freshly ground pepper, it is more aromatic than ready-made ground pepper. If there is no pepper mill, then peppercorns can be crushed in a mortar or crushed in a napkin using a rolling pin.

You can also take onions. But white onions have a less pungent smell, so take them if you can. Onion cut into half rings and put to the meat. You can also add spices to barbecue or oregano.

Pour light beer over meat with onions. With your hands, remember the onion well and mix everything together. It is important that the beer envelops each piece from all sides, so do not be lazy and mix the meat well with the marinade.

Cover the container with the future masterpiece and marinate the meat in the refrigerator for at least 4 hours. Better to keep him there all night. Now it remains to fry this delicious kebab and eat it with your favorite sauce and vegetables. Bon appetit!

I hope you have chosen a recipe to your liking. Write what kind of kebabs you got and what marinade you used. With that, I say goodbye, see you in the next article! If you liked the article, share it with your friends. To do this, just click the buttons social networks below. Recipes for other second courses

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 result. 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 barbecue from pork.

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 Onion

Essentially, this classic version 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 oils.

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. Then mix it all up and pour over the top. pomegranate juice. 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, in best case 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.

My pork. You can cut off large fragments of fat. We cut into pieces.

Don't grind, but don't make huge chunks either.

Transfer the chopped meat to a bowl or saucepan.

Wash and clean onions.

There must be a lot of onions! Remember the proverb about butter, which will not spoil the porridge? So here too! You can't ruin a barbecue with onions!

Cut half of the onion into small cubes, the other half into half rings or rings.

Add the chopped onion to the meat and mix well. You need to do this with your hands and with force so that the onion gives all its juice to the marinade. That is why it is believed that cooking barbecue is a man's job.

Now add spices. They can be whatever you like. Black pepper, red pepper, ground coriander, paprika, bay leaf, etc. On sale there are ready-made mixes for cooking barbecue. In such mixtures, the spices are well chosen and, as a rule, the packaging indicates in what quantities they need to be added to the meat. You can also add fresh mint, oregano, sage.

So, add spices and mix thoroughly again. Spices should completely cover each piece of meat.

All! Pickled. Yes Yes! No salt! We will salt the meat immediately before frying. Leave the meat to marinate for 2-3 hours. Or you can put it in the fridge overnight.

Now it's time to fry our pork neck skewers! If the meat was marinated in the cold, take it out at least an hour in advance so that it comes to room temperature.

Now salt the meat, mix well and string the pickled pieces of pork on skewers. I advise you to shake the pieces of onion from the meat if possible.

Grill pork skewers on hot coals.

Don't forget to turn the skewers from time to time so that the meat cooks evenly.

If the coals burn, then knock down the flame by spraying the coals themselves with water, but not the barbecue. Checking the readiness of the barbecue is very simple! Cut a piece and if you see a clear juice flowing out, the meat is ready!