Quick marinades for pork skewers for every taste. Pork skewers: the best recipes with juicy and tender meat
Picnic season is just around the corner, which means it will be possible to feast with might and main juicy barbecue with a ruddy crust and with a smoky aroma. At first, any barbecue, classic pork and dietary beef, "female" chicken and even "vegetarian" vegetable, not to mention the classic lamb, seems delicious dish. But the weather on the first warm days can be very unstable, and sometimes you have to catch an outstanding warm day. And prepare food for the meal fresh air literally on the run, so that upon arrival immediately start cooking barbecue. As a rule, marinating meat remains in best case as much time as needed to gather friends and drive to the picnic area. That is, the marinade should be as effective as possible, quickly acting on meat fibers and consist of products available at hand.
Traditionally, when a country holiday is planned in advance, the shish kebab is marinated the day before, so that the night before departure, the meat is properly soaked with a spicy mixture, acquires elasticity and piquancy. Each hostess knows the recipes for such marinades in the assortment, taking into account the tastes, moods and dietary requirements of those present at the table. But, if the issue of time is acute for you and you need to marinate the kebab in a matter of minutes, you need completely different compositions of spices that can achieve no worse results as quickly as possible than with long and deep pickling. But don't even think about industrial blends and intense artificials. We suggest you choose one of the simple, easy-to-prepare and most importantly natural kebab marinade recipes.
The easiest barbecue marinade
Like many other healthy and tasty things, the marinade and the very approach to pre-preparing meat before frying or baking was inherited from the ancient Greeks. These worshipers of the elements in all their manifestations marinated animal carcasses destined for feasts, in sea water. Actually, this is where the very word “marinade” came from, meaning nothing more than “marina”, that is, sea waves. The current state of open reservoirs does not leave us the opportunity to use the ancient method, but it gives an idea suitable for adaptation.
Take a couple of bottles of highly carbonated mineral water - enough so that its volume can completely cover the amount of meat you have prepared. The brand and composition of water can be any to your taste (dining room, medical-dining room and even medicinal), but try to find natural, and not just drinking water artificially enriched with minerals. Pour the meat in a saucepan with water and remember it with your hands. Cover with a tight lid and go to the picnic area. Upon arrival, carbon dioxide will have time to act on the meat fibers, minerals will saturate the meat, and road shaking will catalyze the process of marinating the future barbecue.
Quick barbecue marinade
The speed at which marinade affects meat depends mainly on the amount of acid in its ingredients. Therefore, if the pickling speed is crucial, do not spare acidic ingredients: lemon juice, dry wine, fermented milk products. If necessary, take into account several requirements for the marinade recipe at once, namely:
- simplicity of the cooking process;
- availability of ingredients;
- natural ingredients;
- universal taste, pleasant for most eaters;
- cooking speed and impact on meat;
- effectiveness in tenderizing meat.
For those who have savory taste and spicy aroma fried meat puts above the desire for harmony, you can replace kefir with mayonnaise. It can be taken about half as much as kefir, just to coat pieces of meat. In addition, mayonnaise works faster than kefir, so it is more suitable for pork or beef, while unsweetened yogurt can be dispensed with chicken. Pepper can be replaced and/or supplemented with a head of garlic, peeled, divided into teeth and crushed into a pulp. But not everyone likes the aroma of garlic, so the option with pepper can be considered more versatile, and it requires less manipulation.
Other barbecue marinade recipes
There should be an alternative even if everything suits you in the basic recipe. Just in case, we offer you some more successful and proven marinade recipes for quick barbecue processing. Each of them will be enough from 30 minutes to an hour to soak the kebab and prepare it no worse than the classic "long" marinating methods.
- Dry marinade better for chicken than red meat. On the way out of town, go to any grocery store and buy a package of spice mixture for meat. Feel free to pour all its contents into a bag with chopped meat, tie the bag tightly and shake vigorously so that the spices are evenly distributed inside. Now put the bag of meat in the trunk: it will marinate by the time you get to the picnic area. Before frying, shake off excess spices or send the meat to skewers.
- Tomato marinade. Pour enough pieces of meat in a bowl tomato juice. Instead of juice, you can take tomato paste and lightly salt it. If you find a tomato sauce like "Krasnodar", I have apples and spices in the composition, then consider that you are twice lucky. And if you manage to use adjika instead of tomato paste, then the meat will acquire the ideal condition for barbecue in half an hour.
- wine marinade- This is a bottle of dry red (for pork, beef, lamb) or white (for chicken) wine, poured into a bowl with meat for barbecue one hour before cooking.
- fruit marinade- a truly extreme method of preparing meat, if used incorrectly, is fraught with the loss of all raw materials for barbecue. Take a few ripe kiwi fruits, cut into circles and put them on the meat. Watch the time carefully: thanks to concentrated fruit acids, even tough meat will become tender and supple after 10 minutes, and after 20 minutes it will turn into rags of slimy biomass unsuitable for cooking.
cook shashlik outdoors with friends is a whole event, a good reason to finally get together and enjoy the sunny weather. Often such an event turns out to be spontaneous, and the main dish of the table - meat - is not pickled in advance. How to marinate barbecue quickly?
In such a situation, one of quick marinade recipes. The proposed selection contains recipes for barbecue meat in a hurry and without the risk of spoiling the classic taste of your favorite dish cooked on fire.
Quick barbecue marinades
Kiwi marinade - the fastest
For 3 kg. meat will need 2 large or 3 small fruits. If the fruit is soft, mash it into a pulp, and if it is hard, finely chop it. Mix kiwi with chopped meat. Add onions, salt and spices to your taste. After 30 minutes, the meat is ready for frying.
cherry marinade
Lovers of sweet and sour notes will like this method of cooking meat. Such a marinade is similar to the classic Georgian recipe due to the dry wine in the composition. 3 kg. salt the meat, add 1 tbsp. l. paprika and leave for 20 minutes. Then pour in 200 ml. concentrated cherry juice and 100 ml. dry red wine, cover. 90 minutes are enough for the meat to be saturated with cherry flavor, and the wine to make it soft.
tomato marinade
Meat with tomatoes goes well together, and this marinating method well emphasizes the taste and juiciness of the finished kebab. You will need homemade canned tomatoes and pickle from them. In 150 ml. brine, add 4 ground tomatoes without skin, pour in 150 ml. tomato juice. Cut the meat, salt, add ground black pepper, pour the tomato mixture. Add diced red onion if desired. Marinate 90 minutes.
Kefir marinade
Pour 3 kg. meat with highly carbonated mineral water so that it completely covers the sliced \u200b\u200bpieces, and put under oppression for 2 hours. Then drain the water, salt the meat, add spices and one onion, cut into rings. Add 1 l. kefir, after 20 minutes the meat is ready for frying.
Share quick recipes marinades for barbecue with your friends and be sure to try them with the whole company. Juicy, tasty and soft meat is guaranteed!
There are a huge number of recipes, but there are the most popular and available ways how to quickly marinate a barbecue. The name of the dish comes from the Tatar word "shish-lyk" and means "something on a spit." IN medieval Rus' chickens, hares, piglets were cooked on skewers, and such meat was called "twisted". Therefore, the "shish kebab" easily "Russified" and took root in restaurants and cafes.
Meat selection
Traditionally, the dish is made from lamb. For cooking, the meat of a young animal, up to one year old, is used: loin (back part), upper part of the shoulder blade, ham. It should be chosen visually: the meat should be soft, light red, without streaks, thick fatty layers; no bad smell. Frozen raw materials are not good.
To check the freshness of the meat, you need to press your finger on the pulp: with repeated freezing, it will not change color when touched, and once frozen, it will darken.
If you cook pork skewers, then young soft meat of a light pink color is taken, without veins, slightly with fat: tenderloin (lumbar muscle tissue), neck, loin. A quick marinating of meat for pork barbecue will turn out on the basis of: vinegar, mayonnaise, kefir, wine, cognac, tomato juice, mineral water and even Coca-Cola. Pork is "omnivorous"! Marinated for about 4-5 hours.
Beef is not a "brilliant batch" for barbecue. If the choice is fundamental, then you need to take the fillet and tenderloin of young veal. Because of its toughness and dryness, beef loves rich marinades. Quickly pickle meat for beef skewers will not work. It marinates longer than pork, lamb, poultry - 10-12 hours. The most successful marinades in this case are from carbonated water, kefir.
The bird is unpretentious. A quick marinade for chicken and turkey skewers is made from mayonnaise, kefir, sour cream, vinegar and onions. The product is aged in the filling for 3-4 hours.
Before pickling the product, you need to rid it of veins, films and excess fat; cut across the grain.
Quick marinades
Under the pressure of time and fast paced Recipes help out life, how to quickly marinate meat for barbecue. High-quality raw materials plus quick pickling - and the picnic will be a success!
Onion and vinegar
"Made in the USSR", The simplest barbecue marinade was made by citizens Soviet Union. Vinegar and onions were used. This filling is good for pork.
Ingredients:
- Meat - 1.5 kg
- Onion - 800 gr
- Vinegar 9% - 50 ml
- Olive oil - 1 tbsp
- Salt, pepper - to taste
Sliced meat and chopped onion rings are alternated in layers, sprinkled with 9% vinegar and vegetable oil. A closed container with a workpiece is sent to the refrigerator for an hour, after which it is soaked for 4-5 hours at room temperature. Season with salt and pepper before cooking.
Ladies' kefir
It is very easy to marinate meat for barbecue in kefir.
Ingredients:
- Pork - 2 kg
- Onion - 1 kg
- Kefir - 1 l
- Salt, spices - to taste
Mash the pork pieces with the onion rings so that the onion releases the juice. Add a liter of kefir, spices to taste. Leave to marinate overnight. In the same way, you can marinate lamb, only replace the onion with a mixture of herbs (cinnamon, ginger, red pepper). Great marinade for beef fast food obtained from kefir and garlic. To the juice of one lemon, you need to add 5 cloves of garlic, cut into small slices, 1 teaspoon of black pepper, 0.5 teaspoon of salt. Thoroughly stir this mixture with a glass of kefir. The marinade is poured over a kilogram of beef cut into pieces. The traditional beef is aged for 10-12 hours. 
mayonnaise pan
A quick marinade for pork or chicken skewers is prepared as follows: 3-4 onions are cut into rings, rubbed with 0.5 teaspoon of salt until juice is formed. Salted onion slices are sent to a kilogram of meat cut into pieces, poured with 200 grams of mayonnaise with a teaspoon of black pepper. The kebab should be well soaked in marinade. 
wine marinade
"Drunk barin" - barbecue marinade 30 minutes, based on dry white wine, suitable for lamb and pork.
Ingredients:
- Onion - 1 kg
- Meat - 2 kg
- Olive oil - 100 ml
- Lemon - slices
- Garlic - 5 cloves
- Wine (dry white) - 0.5 l
- Additional spices - to taste.
Pieces of lamb or pork are rubbed with spices. drizzled with olive oil. Layers are laid out: onion cut into rings, garlic and lemon on top, then meat, and so on. The last layer is the bow. All this "bookmark" is filled with 0.5 liters of dry white wine. Marinating time - depending on the type of meat from 2 to 10 hours. 
Mineral based
The easiest barbecue marinade is "Student". Quick marinating of barbecue will turn out using highly carbonated mineral water. Thanks to its bubbles, the meat is tender, with a rich taste. Suitable for pork and beef.
Ingredients:
- Meat - 3 kg
- Onion - 1 kg
- Paprika, coriander, black pepper, salt - to taste
- Mineral water - 1 l
Pieces of meat are salted, seasoned with spices and mixed with chopped onions and kneaded to obtain juice. Then all this is poured with mineral water and left for a couple of hours in the refrigerator. simple and delicious marinade for barbecue, you definitely need to season it on a sunny day, good mood and the company of loved ones. 
I am pleased to suggest that you prepare a wonderful quick marinade for pork skewers. The recipe has been tested for years by me personally and not only)) Men, who, as you know, are the best cooks, ate shish kebab with pleasure and refined the recipe! Isn't that a compliment?
Of course, the quality of the meat matters. Pork neck - the best option, but you can take both entrecote and ham. For the neck part, the marinating process will take no more than half an hour - just enough to light the grill. No vinegar, mayonnaise and kefir, but only onions, basil and lemon.
Let's get down to cooking without delay. quick barbecue from pork. Basil and lemon give the meat a delicate flavor, so I advise you not to use any "bright" spices, only black pepper and a little paprika.
Cut the onion into half rings or smaller, put in a bowl.
Rinse the basil, dry and finely chop.
Add paprika and black pepper, about 1 tsp each.
Squeeze out the juice from the lemon (about 30 ml). I draw your attention - do not overdo it with lemon, otherwise its taste will dominate the aroma of fried meat. The juice of half a medium lemon will suffice.
We do not add salt yet, otherwise, when marinating the meat, the salt will draw out a lot of juice. Mix the marinade with your hands, squeezing the juice from the onion.
A quick marinade for pork skewers is ready. Mix the chopped meat with the marinade and leave for 30 minutes.
Before stringing the meat on skewers, salt the meat, mix. Try to free the meat from the onions and basil when stringing, otherwise they may burn.
The kebab in this marinade is very tasty and juicy! Basil and lemon add a unique taste and aroma to grilled meat! And you don't have to marinate overnight!
And if you add a little tomato to the marinade - you get a great appetizer! Men really respect this onion-lemon-basil marinade for strong drinks! But most importantly - the kebabs are tender, fragrant and very tasty! Help yourself!
