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Proper pork skewers. Video: Soft pork skewers with kiwi

Meat cooked over smoldering coals is a self-sufficient dish. But I know how to make it better! I offer you as many as five almost perfect solutions on how to marinate pork skewers so that the meat is juicy, soft and fragrant. Why "almost"? Because usually the chef rarely manages to "snatch" a piece from the meat masterpiece he created with a delicate smoky aroma. While he is putting out the brazier, the shish kebab splendor has long been laid out on plates or even actively involved in the digestion process. But here there is a wonderful way out - to entrust the preparation juicy barbecue to someone else. But be sure to write down the pork marinade recipes, they will come in handy repeatedly.

How to marinate pork skewers with onions and spices

The more onions, the juicier and tastier the pork kebab will be. I will tell you how to marinate meat in two ways - regular and fast. Both options are simple and win-win.

Ingredients:

How to marinate barbecue in onions:

You probably already know how to choose meat for barbecue, but let me remind you again. To make the dish juicy and tender, it is better to choose moderately fatty pork - neck, shoulder blade or ham. The cut may be dry. But if you are going to grill it on the coals, just thread a small slice of lard on skewers between pieces of meat. Before you marinate pork, wash it thoroughly and dry it from moisture with paper towels, for example. Cut into small pieces so that it is convenient to string them on skewers, and then eat. Go for double the size of a matchbox, but I usually cut a little smaller.
Prepare the marinade. The secret of this recipe is in a large amount of onions. Don't be afraid to go overboard with this ingredient. If you plan to cook the dish in a day and a half, cut the onion into rings of medium thickness. Or half rings when the bulbs are large. But if you are going to a picnic in a few hours, it is better to grate the onion. The procedure, of course, is "tearful", but your sacrifices will not be in vain. One of my friends puts on a diving mask while rubbing onions so as not to cry. It's funny to watch such eccentricity. But, according to her, this is a 100 percent way to protect against vain female tears. I suggest you just be patient. Or use a blender to grind the onion. Transfer the onion rings or puree to a bowl.
Prepare the second part of the fragrant marinade. I had a ready-made spice mixture for barbecue. It includes black pepper, coriander, basil, thyme, sweet paprika, cumin. You do not have a ready-made bouquet of spices? Take about half a teaspoon of each of the listed aromatic herbs. Or you can use another seasoning of your choice. Add spices to vegetable oil. I used olive oil, but sunflower will also work. Don't add salt yet, it can make the dish tough.
Mix thoroughly.
Pour the aromatic oil into a bowl. Spread it with your hands over the ingredients. Cover with a lid or tighten with food grade polyethylene. And put it in a cold place. Marinating time for the express method is 2-3 hours. If you cut the onion into rings, keep the meat in the refrigerator for about a day. Or at least 10-12 hours.
Thread pork onto skewers, alternating with onion rings. If you cooked according to an express recipe, just brush the kebab on top with the rest of the marinade.
Cook over coals. Flip over from time to time. It is better to salt a ready-made kebab. Or you can sprinkle with salt during cooking (already fried side). To prevent the dish from burning, periodically sprinkle the pork pieces with the liquid remaining after marinating, clean water or beer. Check for readiness with a knife. If completely transparent juice, without blood admixture, stands out from the incision, the dish is ready.

Kiwi for a delicious tough meat kebab

This "magic" marinade makes even the toughest meat soft and juicy. It can be used to barbecue or roast pork, beef or lamb in the oven.

What products will be required:

pork - 1 kg;
kiwi (small size) - 1 pc.;
onions - 2-3 medium onions;
garlic - 3 cloves;
salt - 1-1.5 tsp (taste);
a mixture of peppers (ground) - 1-2 tsp.

Detailed marinade recipe:

Peel a few small onions. Wash thoroughly. And then cut into rings or half rings about 1-1.5 cm thick.
Chop the peeled garlic into thin slices. If fresh is not available, replace it with dry seasoning. It will take about 1 tsp.
Remove the skin from the kiwi with a knife. Wash. Grind into a pulp with a blender. Or just finely rub.
Prepare the main ingredient. Wash it thoroughly. Remove veins and films (if any). Pat dry with paper towels. Cut into portions for grilling or skewers. Then place in a suitable glass or enamel deep bowl.
Add chopped onion, garlic, kiwi puree to pork. Also add a little ground mixture of peppers or other spices to taste. Stir. Cover the bowl. Marinate meat in a cold place from 30-40 minutes (pork neck, tenderloin) to 2 hours (ham, shoulder) depending on its rigidity. This is an express pickling method. Pork should not be left in a mixture of kiwi and spices overnight or for a day. This is the case when the best is the enemy of the good. Overcooked pieces of meat will turn into gruel.
Salt before cooking. Put the meat slices on skewers or grill the way you like. This is how I barbecued last weekend. The meat was juicy and appetizing. And even my husband ate such pork with pleasure, although he loves lamb more.

Beer based marinade

Just don't tell the men what you're going to marinate the kebab in. In 99 cases out of 100, the reaction of "beer club members" is easy to predict. They will never allow such a "barbaric" way to deal with their favorite drink. But most of them will easily come to terms with the fact that their beer norm has decreased by exactly 1 liter when they try a juicy and fragrant barbecue prepared according to this recipe. The pork will be soft, melt in your mouth, and have a pleasant aftertaste.

What will we cook from:

boneless pork - 2 kg;
beer (light) - 1 l;
bay leaf - 2 pcs.;
seasonings for barbecue - 2 tsp;
salt - 2 tsp (taste).

Step-by-step instructions for cooking shish kebab in beer:

Best of all in the "company" with this marinade will "feel" the neck, loin or ham. Wash the meat. Blot off excess moisture. Remove all films and hanging fat. And cut the pork pulp into slices suitable for the chosen cooking method. We will marinate in a deep container. Plastic (even food grade) is best left aside. Because it will be difficult to wash it later. I advise you to choose glass, ceramics or metal (necessarily with enamel). Place the pork pieces in a bowl.
Top with beer.
There, in a bowl, put a few bay leaves and a couple of teaspoons of spices. You can use ready-made seasoning. They usually include a ground mixture of peppers, coriander, basil, thyme, cumin, paprika. You can also add some garlic.
Mix with your hands. Place a flat plate on top of the future barbecue. And put oppression on it. For example, three-liter jar with water. Send the pork to marinate in a cold place for 4-5 hours. And then start frying juicy and tasty meat. Don't forget to add salt as no salt was added to the marinade. By the way, you can cook a kebab marinated in this way both in a frying pan and in the oven. It turns out great!

How to marinate barbecue in mineral water

It is not clear whether the bubbles contained in the mineral water, or the very presence of water in the marinade makes the meat so soft and juicy. But the fact remains - pork kebab marinated in this way will always be incomparable and softest. It is better to marinate it in the evening, so that during the night the meat has time to infuse well and absorb water mixed with spices.

List of required products:

meat (pork) - 1 kg;
onions - 2 pcs.;
coriander seeds (cilantro) - 1 tsp;
ground black pepper - 1 tsp. (maybe more, to taste);
salt - 1 tsp;
ground paprika - 1 tsp;
mineral water (highly carbonated) - 0.5 l.

How to cook pork skewers on a mineral water:

Cut well-washed meat into fairly large pieces. But keep in mind, the larger the cut, the longer the kebab will be fried. Fold it into a spacious deep bowl or bucket.
Clean the onion. And chop medium-thick rings, half rings or quarters of rings.
Transfer to meat. Pour all dry spices there - coriander grains, paprika, black pepper. You can adjust their quantity to your liking. Also add salt immediately. Mineral water will not let the meat become tough, even if you salt it right away. Mix with your hands. I even advise you to mash the ingredients a little so that the juice stands out from the onion.
Pour in mineral water. It should completely cover the meat. Any mineral left? Save it for drizzling pork while grilling. Well, for emergency extinguishing of coals, if they suddenly ignite. Cover container tightly. And send it to the refrigerator for 8-12 hours.
Cook the kebab in the traditional way, pouring the rest of the marinade and mineral water in the process.

Marinating pork for barbecue in wine

Wine gives the meat juiciness, softness, appetizing intense color, unique aroma and subtle tart taste. Such a barbecue is a temptation even for an avid vegetarian. It is better to marinate in wine the neck part of the carcass or ribs.

List of required:

pork - 1 kg;
red wine (dry) - 250-300 ml;
onions - 4-6 pcs.;
ground mixture of peppers - 1 tsp;
salt - 1 tsp (taste).

Cooking:

Rinse the piece of meat under running water. Try to wash away all bone fragments and small debris. Remove films and veins. Cut the pork first into strips 5-6 cm wide. And then divide into rectangles. Place in a deep bowl.
Peel and wash the onion. Divide in half. Grate one half. Or grind with a blender into gruel. And the rest - cut into thick rings.
Add the chopped onion to the meat. Put salt and ground black pepper there. Stir to distribute the spices evenly over the pork pieces.
Slowly pour in dry red wine. At the same time, massage the meat, as it were, so that the marinade is better absorbed into the fibers.
After pouring all the liquid, put the onion rings on top. This onion is needed for frying barbecue. Therefore, it is important that it is not completely immersed in the marinade. Otherwise it will soften.
Marinate at room temperature for 3-4 hours. Alternatively, keep the bowl in the kitchen for 60 minutes and then refrigerate for another 6-12 hours.
Thread onto skewers, alternating meat with onions. Cook over coals. The dish turns out extremely juicy!

Happy barbecue season with smoke!

Good day, my valiant cooks! 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 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 the entrecote pork neck, loin and other tidbits, there are many options for flavored mixes. 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

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, 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.

How to soak pork skewers so that the result is incredibly tasty meat? What ingredients should be added to the marinade, and which ones should be discarded? What recipes will not take much time, but will bring a lot of pleasure? Read all about how to properly marinate pork before a picnic!

Pork skewers are an amazing dish. Don't believe? How else! Firstly, it succeeds almost always and almost everyone (the only exception is probably roasting over an open fire). Secondly, during the cooking process, it loses a significant part of the harmful fat, and when it gets on the table, it retains only all the goodies and usefulness. Thirdly, it is ideally juicy, since the amount of fat in pork meat is more than in beef, and even more so chicken.

Rules for pickling pork meat

It is only important to know how to properly marinate pork skewers, and then everything will definitely work out. And our advice will come to the rescue.

You can use vinegar! Pork is probably the only type of meat that can be freely marinated with vinegar. In this case, you do not risk getting hard fibers, as they have a special structure. Marinade with vinegar for pork skewers is the easiest to prepare. And in some cases will reduce the preparation time. For example, quick marinade for pork skewers based on vinegar and sugar mixed with water, it will allow using the carcass after 3 hours when infused at room temperature.
You don't need to add oil. Mumps is already quite a fatty product, so you should not use additional olive or sunflower oil. Their task is to "seal the pieces" in order to create a crust and keep the juice inside. In our case, the pieces should get rid of some of the fat while on the grill, so it is not advisable to use vegetable oils.
Marinating time - 12 hours. In order to qualitatively marinate the meat for barbecue, you need to give it enough time to saturate the marinade components. For pork, the period is at least 12 hours, during which it must be refrigerated. None quick ways marinated pork skewers will not give a similar result.

The easiest pickling methods

You can literally prepare a marinade for pork skewers from improvised means. The most popular ingredients are vinegar and mayonnaise. Let's talk about each recipe in detail.

How to marinate pork skewers in vinegar

You will need:

table vinegar 9% - 4 tbsp. spoons (for 1, 2-1, 5 kg of meat);
sugar - a teaspoon;
onions - 2-3 large heads;
water - 8 tbsp. spoons;
pepper and salt.

Cooking

Clean the meat from the films, divide into portioned pieces of medium size (about the size of a child's fist).
Sprinkle with salt and pepper, mix well.
Peel the onion, chop into thick rings, pour over the meat.
Dilute vinegar with chilled water, add sugar, stir, pour into a bowl with barbecue.
Stir the contents, cover with a lid and oppression, put in the refrigerator.

Pork barbecue marinade with mayonnaise

A wonderful recipe that has one nuance - if you don’t want to get harm to your health, give up the purchased sauce. Some components in finished formulations release harmful substances when heated. Therefore, prepare mayonnaise at home using egg yolk, a spoonful of mustard, a drop of vinegar and vegetable oil. To whip a wonderful sauce, you will need no more than 5 minutes. Using it, you will know exactly how tasty it is to marinate pork skewers without harming your health!

You will need:

mayonnaise - 300 ml (per 1 kg of pork pulp);
onions - 4 large heads;
pepper and salt.

Cooking

Divide the meat into shish kebab pieces, evenly distribute salt and pepper. Leave to stand for 15 minutes to saturate the pieces with salt.
Gradually add the mayonnaise, mixing with your hand and brushing each piece. You don't need to add a lot of sauce. Its volume should not cover the meat, but simply be present in it, well enveloping the pieces.
Peel and chop the onion into rings. Mix some of them in a bowl with meat, and lay the other part on top, press the lid.
Place in refrigerator.

Diet marinades

Marinade recipes for pork skewers with mayonnaise may seem too fatty, and with vinegar too spicy. We offer you easy options for dressings with dietary ingredients.

Mineral water pork barbecue marinade

You will need:

mineral water - 0.5 l (for 2 kg of tenderloin or neck);
onions - 3 large heads;
cilantro (grains), a mixture of paprika and dried tomato;
black pepper, salt.

Cooking

Cut the meat, put in a container. Add peeled and coarsely chopped onion to it.
Pepper well, add cilantro seeds, paprika mixture and tomato. Salt and mix well. Remember a little - let the onion release the juice, then evenly distribute the spices over the shish kebab pieces.
Pour mineral water over so that it slightly covers the meat. Place in refrigerator.

Marinade for pork skewers on kefir

You will need:

kefir with a fat content of 3.2% - 500 ml (for 1.5 kg of meat);
sugar - a teaspoon;
onions - 4 large heads;
pepper and salt.

Cooking

Peel the onion, grate 2 heads, chop the other 2 into large washers.
Transfer the grated onion to the meat, cut into pieces. Add salt and pepper, mix well.
Gradually pour in the kefir, constantly stirring the meat. The amount of kefir should be such as to lightly cover the kebab.
Add sugar, stir.
Put onion rings on top, cover with a lid, or better, press the marinade with a plate with a load. Place in refrigerator.

Armed with our recipes, you can confidently go on a picnic or cook a fragrant, tender barbecue at home!

Marinade for chicken barbecue (in kefir, soy sauce, beer)
Marinades for turkey, beef and pork (in tomato juice, pomegranate juice, kefir, with kiwi)
Shish kebab on skewers chicken hearts(in nature, in air grill, oven and in a frying pan)
Homemade barbecue in the oven (chicken, lamb, beef and pork)
Chicken kebab in the oven (from thighs, fillets and wings)
Shish kebab in a slow cooker (chicken, pork, beef)

Shish kebab is an appetizing and fragrant dish that is baked on skewers. IN classic version it is cooked with pork. It is very important to properly marinate and cook pork meat so that it does not become stiff. Various ingredients can act as a marinade - lemon, oil, kiwi, pomegranate juice, soy sauce, vinegar, kefir. Below you will learn how to marinate pork skewers so that the meat is juicy and tender, and cooking secrets will help you make a truly tasty and delicious dish.

How to choose meat for barbecue?

What is the best part of pork? Right choice meat is half the success in cooking barbecue. A product that has been frozen or improperly stored will spoil the taste of the dish. To make the meat tender, it is important not only to cook it well, but also to choose the part of the pork that is ideal for roasting on skewers. Recommendations for choosing a product for a classic pork kebab:

Don't buy frozen meat. Chilled pork is perfect for the dish. It is permissible to use a frozen product, but only if there was a freeze once, although the kebab will still be inferior in taste to a chilled meat dish.
To distinguish between chilled and frozen pork, press down on the top with your finger. If the product is fresh, the surface will recover quickly. In defrosted pork, a bloody liquid will be visible, the consistency of such meat is loose, uneven, and the color is brighter.
Don't take meat if you're confused by the smell or the look. Smell the pork, see if it oozes blood bad sign. Humidity on the surface of the meat indicates the presence of harmful substances there or improper storage. If the product is grey, dark color, then the animal was old - the barbecue will turn out tough. Good meat has a dry appearance, a uniform shade over the entire surface, and a slight sheen.
Choose pieces without excess fat and lived - this will complicate the process of preparing pork for cooking. Some sellers hide fatty pieces by wrapping them inside, so carefully inspect the product from all sides.
Most importantly, buy the right cut of pork. Ideally for a soft and juicy kebab, meat from the neck (neck chop), located along the back of the pig, is suitable. Also, a wonderful dish will turn out from tenderloin, ribs, loin. Pork ham is also suitable for barbecue, but it is important not to overdry it. The back meat part and the tenderloin from the shoulder blades have a lot of veins, but if they are properly peeled and marinated, the kebab will turn out tender.

After the meat is selected, you need to marinate it. The most delicious marinade for pork skewers, so that the meat is soft and tender, is prepared using different ingredients. Below are popular step by step recipes with a photo of a marinated barbecue product.

How to marinate pork skewers with lemon

Lemon juice is a great marinade dressing that can replace vinegar and oil. Lemons will provide the juiciness of the meat, give it an interesting flavor.

You will need:

4 lemons;
4 tbsp. spoons of salt;
8 onions;
5 kilograms of pork;
2 tbsp. spoons of spices for barbecue.

Cooking:

Take a large container. Wash and clean the onion, cut into rings. Put one layer in a container, sprinkle with salt and spices.
Clean the meat from the veins, excess fat. Divide into serving pieces. Place the pork on top of the onion. Place another layer of onion on it. Lay out the layers one by one until these ingredients run out. Don't forget to sprinkle the layers with spices.
Wash the lemon, cut it. Squeeze out the juice.
Pour ingredients into containers.
Wrap the edges of the dishes with cling film, hide in the refrigerator for six hours. Mix ingredients 2 times.
Once the pork is marinated, it's ready to cook: put the pieces on skewers and cook over smoldering coals until tender, turning occasionally, drizzling with wine or water. Readiness is determined by the incision: a clear liquid should ooze from the meat.

Classic barbecue marinated in vinegar

The classic barbecue marinade is vinegar. The ingredient gives the dish a pleasant sourness, guarantees juicy and delicate taste. You can make such a barbecue according to your own taste: at home in the oven, in a frying pan or in nature, using a skewer and skewers.

You will need:

1 kilogram and 200 grams of pork;
2 teaspoons of granulated sugar;
4 tablespoons of vinegar;
salt, pepper, other seasonings;
2 bulbs.

Cooking:

Prepare the meat: rinse under cold water, cut into portions.
Add spices to the meat product, mix everything well in a deep bowl.
Clean the onion. Grate the vegetable, and then pour it into a container with the rest of the ingredients.
2 to 1 dilute water with vinegar. This recommendation applies to the 9% component. If it is of a different concentration, follow the instructions on the packaging for dilution to a food consistency.
Pour the pieces with the resulting liquid, mix.
Cover the skewers in the marinade with cling film, leave at room temperature for 60 minutes. Then place in the refrigerator overnight.
Put the pieces of meat on skewers. Cook over charcoal, turning pork occasionally. Pour it with water, wine or beer to make the dish juicy.

Pork skewers marinated with mayonnaise

Mayonnaise is not only a delicious salad dressing and appetizing sauce, but also an excellent component of barbecue marinade. The product does not allow the meat to dry out during baking, making it juicy and appetizing.

You will need:

5 bulbs;
kilogram of pork;
200 ml of mayonnaise;
seasonings.

Cooking:

Prepare pork, cut into portions. Put in a deep bowl.
Add your favorite spices, do not forget to salt. Thoroughly mix the pieces so that the seasonings are evenly distributed. Leave for a quarter of an hour.
Fill the ingredients with mayonnaise. Stir until sauce coats all parts of pork evenly.
Cut the onion into rings, make them wide, then fry with the meat. Mix part of the vegetable well in a container with the rest of the products, and put a part on top for baking.
Marinate as follows: 60 minutes at room temperature and overnight in the refrigerator. If you will be cooking in a few hours, then leave the meat in the room for 180 minutes.
Bake the kebab, alternating pieces of pork with onion rings.

Tomato sauce for barbecue

What is the best barbecue sauce? Many people agree that these are satsebeli - a classic option for a Caucasian dish.

You will need:

2 bunches of cilantro;
200 ml of water;
200 grams of tomato paste;
5 cloves of garlic;
a teaspoon of adjika, vinegar, salt;
hops-suneli - 1 tablespoon;
pepper.

Cooking:

Wash and finely chop the cilantro, put in a convenient deep container.
Crush garlic, add to cilantro. Mix with adjika, suneli hops, vinegar, pepper.
Grind it all with a pestle.
Add tomato paste, stir.
Pour in water, salt, mix thoroughly again.
Pour the sauce into a jar and take it with you to nature to enjoy a real Caucasian shish kebab!

Marinating pork skewers in wine

Thanks to wine, your dish will have a beautiful color and a pleasant tart aftertaste. Marinate the neck or ribs in a drink - then the barbecue will turn out great.

You will need:

1 kilogram 300 grams of pork;
7 bulbs;
300 ml dry red wine;
seasonings.

Cooking:

Cut the pork neck into pieces.
Separately, salt each cut part, put in a deep container, mix and leave for a quarter of an hour.
Finely chop half the onion, add to the bowl with the meat and mix. Gradually pour in the wine, stirring the ingredients.
Cut the rest of the onion into rings and place on top.
Infuse for 60 minutes at room temperature with the lid closed, then transfer to the refrigerator overnight.
Cook on skewers, turning pork neck occasionally.

Kefir pork skewers recipe

Kefir gives the finished dish a delicate color, makes the meat product soft and tender. This kebab has a rich taste without sourness.

You will need:

1.5 kg of meat;
half a liter of kefir 3%;
7 onions;
1 teaspoon of granulated sugar;
seasonings.

Cooking:

Cut the pork neck into pieces, put in a deep bowl.
On a coarse grater, grate part of the onion (about half), add seasonings, put in a container with the main ingredient.
Gradually pour in the kefir, stirring the pieces, pour in the granulated sugar.
Place the remaining chopped onion on top.
Roast on skewers over smoldering coals until tender.

How to marinate pork skewers in mineral water

You can marinate pork for barbecue in mineral water. The meat will absorb some of the water ready meal comes out juicy and delicious.

You will need:

4 kilos of pork;
1 kilogram of onions;
cilantro seeds;
black pepper, salt;
paprika;
dried tomatoes;
a bottle of mineral water.

Cooking:

Cut the pork into large pieces. Put in a deep container.
Chop the onion, add to the pork and stir.
Pepper, add cilantro seeds, salt, tomatoes with paprika. Stir and remember that the onion will release the juice.
Pour the ingredients with mineral water - the marinade is ready. The meat will be marinated in mineral water and in its own juice.
Cover the bowl with a lid and refrigerate overnight.
Cook the kebab in the mineral marinade on the grill until tender, turning the skewers over.

Soaked pork skewers in beer

How to soak pork kebab so that it turns out juicy and tender? A beer marinade will help with this. On coals, pork pieces will not dry out, and will also acquire an unusual and appetizing aroma.

You will need:

1.5 kg of pork;
a bottle of light beer 0.5 l;
3 onions;
seasonings.

Cooking:

Cut the pork into portions. Place in a deep container.
Pepper, salt, stir to evenly distribute seasonings.
Grind the vegetable on a coarse grater. Add to the rest of the ingredients, then pour in the beer.
When the marinade is ready, cover the container, let stand for a while at room temperature, and then hide in the refrigerator overnight.
Grill over smoldering coals using skewers until tender.

The secrets of cooking barbecue

The subtleties of cooking shish kebab will help to make the dish really tasty and please your friends and relatives. If you know simple secrets creating this dish, the risk of getting a hard, overdried kebab disappears. The subtleties of cooking delicious meat:

The distance from the barbecue to the coals should be no less than 15 centimeters.
The marinade, together with the pork neck, should be kept in glassware, clay, enamel. This prevents the metal from reacting with food, as is the case with aluminum bowls.
Pour the meat pieces during cooking - with oil, beer, wine, or the marinade in which it was cooked.
Place fatty pieces in the middle of the skewer, small and lean ones at the edges. To make them bake well, alternate with onion rings or other vegetables.
Stack the skewers tightly next to each other.
The wrong wood can spoil all efforts to find the perfect meat product and marinade. Use branches of fruit trees as firewood, such as apricot, apple, plum.
Don't forget the sauces. Satsebeli, mustard, ketchup perfectly complement the food.
Watch videos of experienced chefs who will share their secrets of cooking meat.

Calorie content of the dish per 100 grams

How many calories are in pork skewers? Calorie content per 100 grams depends on which part of the pig is chosen for cooking - neck, ribs, back. Fat-free tenderloin contains fewer calories than fatty, sinewy cuts. The type of marinade also affects the calorie content. For 100 grams in the classic version of the dish with vinegar, there are 220 kcal.

It is probably very difficult to meet a person who would not like barbecue. But let’s make a reservation right away - you won’t find an unambiguous answer to the question of how to cook the right barbecue here. Because the right kebab is a delicious kebab that people enjoy in the company of their good friends. But tastes, as you know, are different - which means that there are many recipes for the “right” barbecue. Some consider it fundamentally wrong to use mayonnaise in the preparation of barbecue, others - vinegar, and others have their own opinion on this matter. Therefore, here you will find the most different recipes, and you can choose the one that seems to you the most correct (that is, the most delicious).

The basic principles of cooking pork skewers are very simple. Having chosen a piece of pork pulp of excellent quality (usually pork neck), the meat is marinated, then strung on skewers and sent to the grill. If you really want a barbecue, but you can’t go out into nature, then you can successfully cook barbecue in the grill.

Pork skewers - food preparation

For the preparation of pork shish kebab, as a rule, tender pork tenderloin (fresh, not frozen) is used. The meat is washed, cut into portions, and then be sure to pickle, so that it becomes soft, juicy and fragrant. Young and fresh pork does not need to be soaked for a long time, as it is already very tender.

Also, when cooking barbecue, as a rule, onions are used (both for marinating meat and for stringing it on skewers). We cut the onion into half rings. Cut the lemons into slices, not too thin. When cooking barbecue, we definitely need seasonings. They are used to taste, but ground black pepper is among the must-haves.

Preparing marinade for pork skewers

The question of marinade for those who want to cook a truly delicious barbecue is paramount after the quality of the meat. In addition to spices and onions, wine (necessarily dry, white or red), beer, kvass, fresh juices from vegetables and fruits - pomegranates, tomatoes, apples, etc. are used for marinating pork. for example, kefir, or mayonnaise. In the old days, vinegar was the most popular product for marinating meat, apparently because of its availability and speed of action. However, meat marinated in vinegar tends to be less juicy, so it might make sense to try other marinades, such as lemon juice.

As for salt, it is not recommended to add it to the marinade, as it makes the meat tough. Salt shish kebab, if necessary, already on the table.

Recipe 1: Spicy pork skewers

This recipe uses lemon as a marinade. Thanks to him, the meat turns out to be very soft, and the abundance of seasonings makes it very tasty and fragrant.

Ingredients:

1 kg of pork;
3 lemons;
2 tsp coriander (ground);
1 tsp red pepper;
0.5 tsp ginger (ground);
1 chopped bay leaf;
5 st. l. olive oil;
at the tip of tsp. ground cinnamon and ground cumin;
2 tbsp. l. chopped basil;
ground black pepper and salt.

Cooking method:

1. Wash and cut the meat into pieces, cut the lemon into not too thin slices.

2. Mixing seasonings (coriander, cumin, basil, ginger, cinnamon, ground pepper, bay leaf) with olive oil in a bowl, put pork with lemons in it, mix everything well and, having covered with a lid, place the bowl in a cool place for about 10 hours, but from time to time we mix its contents.

3. To prepare the barbecue, string the marinated pork pieces on skewers and cook for 7 to 10 minutes on the coals, rotating the skewers around its axis every minute to evenly bake the meat. Can also be used for barbecue grill. Garnish the finished kebab with lemon slices.

Recipe 2: Quick Pork Kebab

This barbecue is a godsend for people who do not have time to marinate meat for a long time. While you cook the coals, it will perfectly have time to marinate in onion juice. One condition - the meat must be very fresh.

Ingredients:

2 kg pork neck;
1 kg of onion;
5 bay leaves;
1 tsp black pepper (ground);
a pinch of saffron
salt.

Cooking method:

1. Cut the meat into portions and put it in a marinating container.

2. After cleaning the onion, pass it through a meat grinder and mix the resulting mass with meat, then add pepper, bay leaf, saffron and salt, mix everything again.

3. We string pieces of pork on skewers and cook for about 15 minutes on coals or in a grill. This kebab is good with herbs and fresh vegetables.

Recipe 3: Mayonnaise Pork Skewers

Although many believe that mayonnaise should not be used as a marinade when cooking barbecue, after trying this recipe, you will very much doubt that they are right. Mustard and spices give the meat a piquancy, and lemon makes it especially tender.

Ingredients:

2 kg. pork (neck);
3 art. l. mustard;
4 tbsp. l. mayonnaise;
5 bulbs;
lemon;
3 bay leaves;
ground pepper, suneli hops and salt to taste.

Cooking method:

1. We cut the meat into portions and put it in a container in which our barbecue will be marinated. We put a layer of meat, sprinkle it with ground black pepper, suneli hops, grease with mayonnaise, mustard, lay a layer of onion sliced into rings, also put a bay leaf and pour lemon juice on top. We leave for an hour.

2. Mix and put in a cool place, stand for about 7 hours so that the meat marinates well.

3. Before directly preparing the kebab, salt it, then string the pieces of meat on skewers and cook for about 15 minutes on coals or on the grill.

Recipe 4: Pork Skewers Marinated in Vinegar

This recipe uses vinegar and onions to marinate pork. The recipe is simple, and even novice barbecuers can successfully implement it.

Ingredients:

2 kg of pork;
300 gr. Luke;
a glass of vinegar 6%;
3 art. l. any seasoning for barbecue;
salt to taste.

Cooking method:

1. Cut the meat into portions, onion into half rings.

2. In a marinating container, mix meat and onions with vinegar and spices, put in a cool place and marinate for about 5 hours.

3. Salt before cooking, then, stringing the marinated meat on skewers, fry it for about 10 minutes on coals or on the grill.

Recipe 4: Pork skewers in sour cream

Sour cream, which is used in this case for marinating meat, making it very soft and tender in taste. Even the most demanding barbecue lovers will appreciate this meat, and it is not at all difficult to cook it.

Ingredients:

2 kg of pork;
1 liter of sour cream;
1 kg of onion;
black pepper (ground);
salt.

Cooking method:

1. Having cut the pork into portions, put the meat in a marinating container, alternating layers of meat with onion cut into half rings and sprinkling with pepper and salt.

2. Pour everything with sour cream and marinate in a cool place for about 4 hours.

3. Salt before cooking, then, after the coals are ready, string the marinated meat on skewers and fry for about 10 minutes.

Recipe 5: Georgian pork skewers

Georgian barbecue is a classic of the genre! If you want to try the "proper kebab" - this is the recipe for you. The meat is marinated with onions and spices. Such a barbecue will allow you to appreciate the beauty and richness of the taste of this dish.

Ingredients:

600 gr. lean pork;
6 bulbs;
3 tomatoes;
ground pepper (black and red);
greenery;
salt.

Cooking method:

1. Cut the pork into portions and, mixed with pepper and chopped onion rings, put everything in a marinating container and, putting a load on top, leave to marinate in a cool place for about 6 hours.

2. We string pieces of pork on a skewer and, alternating them with chopped onion rings, fry on charcoal or grill. Garnish the finished kebab with onions, tomatoes and herbs.

It is not necessary to cut the meat into too small pieces, otherwise it will lose its juices during cooking and will be dry.

When cooking barbecue, we do not fry the meat, but bake it, so it is important to ensure uniform heat and complete absence flame. So that the meat does not dry out, you do not need to rotate the skewers very often. And so that it does not burn, you should place the skewers higher.

In many recipes, it is advised to string onions and tomatoes on skewers along with meat. However, while the meat is cooking, the vegetables may burn. Therefore, many experienced chefs do not recommend doing this.

If droplets of fat from the meat fall on the fire, then you should sprinkle it with marinade so that it does not dry out.

To determine the readiness of the barbecue, you need to cut a piece and see what juice will stand out from it. If transparent, then the meat is ready; if with an admixture of blood, it means that it is still too early to remove it from the coals.

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