Standard pork skewers recipe. Poured and ready - the easiest kefir pork marinade

Cooking delicious barbecue is a real art.

Much of the success of this business lies in the correct marinade.

However, it is absolutely not necessary to use some expensive and intricate products for this, to carry out complex manipulations.

The simplest barbecue marinade can also give an excellent result.

You just need to choose the right base product that will make the meat tender, juicy, saturate it with flavors and let it cook. proper kebab.

Most often, pork is chosen for this dish.

Therefore, consider the rules for cooking and recipes for the simplest marinade for pork.

The basic principles for preparing the simplest barbecue marinade

Pork for a simple barbecue you need to choose the right one - quite young and fresh. Of the parts of the carcass, the neck is best suited, where the meat is interspersed with fat. If the neck is very fat, then part of the fat can be cut off. Fans of a more lean kebab can choose tenderloin. The upper parts of the legs, the kidney part can also be used for charcoal grilling.

As the main component of a quick marinade for pork, fit:

- tomato paste or sauce

- dairy products

- pomegranate and lemon juice.

The technology is simple - the meat is cut into small pieces, mixed with salt, spices and any pickling products. Sometimes the marinade, along with salt, spices, is prepared separately, then the meat is poured with this mixture.

Marinating time is at least an hour or two, possibly more. Often the barbecue is marinated overnight.

Prepared meat is fried over hot coals, that is, without fire, placed on a grill or strung on skewers.

Served with herbs, vegetables, spices and sauces.

The easiest marinade for barbecue on vinegar

Vinegar is the traditional basis for barbecue marinade for Russians. It softens meat well, and is great for fatty pork, as it adds a certain sourness. The main thing is to take vinegar in moderation.

Ingredients

Kilogram pork neck

Tablespoon of vinegar essence

Half glass of water

Half a tablespoon of salt

Black pepper, onion - optional.

Cooking method

Cut the meat into oblong pieces.

Salt, pepper.

If onions are used, it must be cut in any way and put to the meat.

Dilute vinegar with water, pour over meat.

Leave to marinate for two hours. At least once during this time, the meat must be mixed.

Before frying, string pieces of meat quite tightly on skewers and fry over hot coals, not allowing fire to appear - extinguish it with water.

Turn to cook evenly on all sides. When the skewers are browned, remove from heat.

An excellent side dish for such meat will be fresh onions, cucumbers, tomatoes.

Onion juice - the basis of the simplest barbecue marinade

The onion-based marinade softens and flavors the meat without drying it out or destroying the fiber structure. You can use this marinade for poultry, young beef and, of course, for pork. Onions should be taken white, its juice is more bitter and rich.

Ingredients

Pork - tenderloin, neck, kidney part - about a kilogram

3 large onions

2-3 bay leaves

An incomplete tablespoon of salt

Black freshly ground pepper - a pinch.

Cooking method

Cut the meat into bite-size pieces.

Chop the onion into a pulp using a blender, knife or meat grinder.

Salt the resulting mass, add a pinch of pepper for flavor, pour oil and put bay leaves.

If the marinating time is not long, the mixture can be warmed up a little in the microwave until warm, then the flavors will penetrate the meat more quickly. Cover container when heated.

Immerse the pieces of meat in the marinade, mix, put in a cool place.

After two hours, the meat can be fried. It needs to be slightly shaken off the marinade if skewers are used. If it is fried on a grill, you can place a slightly squeezed onion from the marinade between the pieces of meat, it will fry deliciously.

The easiest and fastest marinade for pork based on tomato products

Tomato paste, tomato juice, various sauces, including ketchup, are an excellent basis for barbecue marinade. The acid softens the fibers of the meat, after such a marinade it is perfectly browned, and inside it remains juicy and tender. If tomato paste or juice is used, it is advisable to add bright spices and seasonings to the marinade. And ready-made tomato sauce, ketchup already have a set of spices. You just need to choose the one that suits your tastes - more spicy, spicy or sweetish. This marinade works well for pork ribs.

Ingredients

Pork ribs or neck part - a kilogram with a little

A glass of tomato juice or half a glass tomato paste, any sauce

Salt to taste, depending on its presence in tomato products

Spices, seasonings are also to your taste - you can use black and red ground pepper, coriander, basil, cloves, nutmeg, rosemary.

Cooking method

Cut the meat into large pieces, chop the ribs.

Pour the tomato mixture into a bowl. Add salt and spices according to taste.

Immerse the pieces of meat in the sauce, mix thoroughly, coating each piece with the mixture.

Leave to marinate for an hour. Taste the sauce to see if you need to add salt. If the sauce is not sour at all - this happens with some varieties of tomato paste, add a few drops of vinegar or lemon juice to it.

At the end of the marinating period, fry the meat in any suitable way.

The easiest way to cook marinade for pork on canned tomatoes

Salted or pickled tomatoes are high in acid. It is either released during the fermentation process, if the tomatoes are salted in the usual way, or it is there thanks to vinegar, this applies to pickled fruits. For pork, you can simply take a few tomatoes from a jar and some brine, adjust the taste with spices and quickly marinate the meat - at almost no extra cost.

Ingredients

Pork - about a kilogram of any suitable part of the carcass

3-4 pickled or pickled tomatoes - they should be very ripe and soft

Half a cup of brine or marinade from tomatoes

Tablespoon of vegetable oil

A mixture of peppers or other seasoning to taste.

Salt - about a teaspoon, maybe more.

Cooking method

Place the chopped pork in a bowl or pan.

Remove the tomatoes from the jar, remove the skin, and knead well. You can use a fork, a knife, if the fruits keep their shape well, chop them with a blender.

Put the tomato puree to the meat, pour the brine there.

Pepper, salt, mix.

After an hour, you need to try the marinade. If there is little acid, add grains citric acid. If there is little salt, add salt. If it's too salty, add a pinch of sugar. Also pour in vegetable oil, mix well again and put in the cold.

You can serve shish kebab cooked on such a marinade with onion rings, pickled or salted vegetables - the same tomatoes, peppers, cucumbers.

Festive option - champagne as the simplest marinade for pork

If an open bottle of champagne remains after the holiday, you can quickly prepare a barbecue marinade for pork. Moreover, the feast can be continued at the barbecue, in nature, because the champagne-based marinade is not only simple, but also very fast-acting. The bubbles of the drink help the components of the marinade to quickly penetrate the meat fibers.

Ingredients

Lean pork - about 800 grams, if more, increase the amount of ingredients

Half a tablespoon of salt

Spices as desired - black ground pepper, allspice ground pepper, basil, dry or fresh dill are excellent options

Large glass of champagne - approximately 200 grams

Onion optional.

Cooking method

Meat cut into small pieces

Salt, add all the spices.

If using onions, cut them into rings and add to the meat.

Put the pieces in a wide pan or cup, both a plastic container and a glass jar will do - if you plan to go out into the countryside, you can not shift the marinated meat, but immediately take it in this container.

Pour the meat with champagne, press down a little,

After an hour, you can already fry - during this time the meat will soften and be saturated with flavors.

Lemon plus onion - one of the easiest barbecue marinades

The sharpness and taste of onions, the acidity and aroma of lemon - you get an excellent barbecue, including from pork. Cooking it is very simple: everything needs to be cut and folded, adding seasonings. The only negative is that he needs to marinate a little more, at least 3-4 hours. But the result is worth it: the meat is tender, soft, fragrant.

Ingredients

About a kilogram of tender young pork

3 large onions

2 lemons, preferably with thin skins

Tablespoon of salt without top

Spices as desired - black and red ground pepper are fine.

Cooking method

Mix chopped meat with salt and spices, let stand for a couple of minutes.

Meanwhile, peel the onion and cut it into thin rings or half rings.

Also thinly slice the lemons, only the skin is not necessary to remove - essential oils will add an extra pleasant note.

Put a few slices of lemon on the bottom of a wide dish. Top with a layer of meat, onion rings on it.

Again lay out a number of lemon slices, meat, onions. Lay up to the top. It is advisable to finish, as we started, with lemons.

Press down the resulting mass, you can even put a plate and put oppression.

After 3, and preferably 5-6 hours, the barbecue can be fried. If this is done on a wire rack, whole layers of meat and onions can be removed from the dish, removing the lemon.

Serve with fresh or grilled vegetables.

Poured and ready - the easiest kefir pork marinade

Sour-milk products are a recognized basis for marinade for chicken, rabbit, beef barbecue, and pork will work well with it. However, it is advisable to take pieces where there are no large layers of fat, otherwise the fat will soak and lose its shape in kefir. The kidney part, tenderloin and other moderately lean pieces of carcass are well suited here as meat.

Ingredients

Approximately a kilogram of pork without fat

Two glasses of kefir or curdled milk, natural yogurt

Tablespoon of salt without a slide

Two large bulbs

Bay leaf, allspice peas, ground pepper.

Cooking method

Cut the meat into small pieces

Chop the onions into cubes or quarter rings.

Put the onion, salt, spices to the meat, mix.

Pour in kefir, mix well again and leave to marinate in the cool for two hours.

Fry over coals, serve with fresh or canned vegetables, parsley, basil.

Tricks and secrets of cooking the simplest marinades for pork skewers

Pork is fatty meat, so it is advisable to make the marinade sour. The exception is onion juice, which is quite spicy in itself, but you need to take a lot of onions and achieve a large amount of juice.

Too sour marinade can be corrected with a few grains of sugar or half a teaspoon of honey.

If you are afraid that the acid will corrode soft tender meat, add a spoonful of oil.

Before frying pork skewers on vinegar, tomato, it is good to pour one egg and mix thoroughly, then the protective film of protein will not allow the kebab to dry out.

You need to prepare marinade and marinate meat in enameled or glassware, be careful with plastic, avoid enamelled dishes.

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

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

Now, let's start cooking!

Tips and secrets for barbecue

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

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

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

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

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

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

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

Marinade for pork skewers with ayran (carbonated tan) and onions

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

For this marinade you will need:

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

How to marinate pork in ayran.

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

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

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

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

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

Onion marinade for pork skewers

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

Ingredients for marinade with onions and mustard.

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

Cooking.

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

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

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

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

Marinade for pork skewers with kiwi

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

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

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

Ingredients:

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

Cooking.

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

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

Use your hands to mix the meat with the onions.

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

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

Marinade for pork barbecue with kefir

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

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

Cooking.

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

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

Now combine the onion with meat in one container.

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

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

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

Marinade for pork skewers with vinegar and onions

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

Ingredients for Vinegar Marinade:

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

Cooking.

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

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

It remains to fry the barbecue and enjoy its taste!

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

Spring is here, and with it the barbecue. I don’t know how it is in other regions where the heat comes earlier, but we have massive barbecue trips on May holidays - people go to picnics and summer cottages, and it’s almost impossible to imagine without fragrant juicy meat on skewers or a grill. And today I will tell you a few proven recipes, I hope they will be useful to you.

It seems to me that the love of meat fried on fire is some kind of primitive instincts that almost everyone has. Probably, our ancestors also enjoyed the meat of mammoths, fried at the stake, otherwise how can one explain the truly hypnotic effect of these pieces on a person. After all, even having felt the smell of a barbecue being prepared, you are already eager to taste it. It is no coincidence that there is an expression "barbecue basin pleases the eye."

There are so many recipes for delicious marinades, and the authors assure that each recipe is the best, and the meat turns out to be the most tender, that the thought involuntarily comes up that the kebab is just like that in itself. tasty dish which pairs well with a variety of dressings. So feel free to try the recipe you like from my post, and enjoy. Or you can try all the different flavors, marinating differently each time. I am for experiments!

Of course, kebabs can be cooked in the oven, but what can be compared with meat baked on the grill? Spring sunshine, young leaves on trees, happy faces of friends and juicy treats - what could be better?

What meat to choose for barbecue

The generally accepted opinion that the best meat for barbecue is pork neck, and here it is impossible to disagree. Although true experts also talk about the hind leg of a pig, the neck is still the most popular option.

Someone thinks that the classic is lamb skewers. But, here's what's interesting, when we rested in Abkhazia, the owner of the house where we lived regularly arranged barbecue picnics for us - chic feasts. At the same time, he himself is a professional barbecue fryer, did not welcome lamb, said that it is considered dirty meat, because the sheep eats everything. But, since vacationers definitely wanted to eat a ram, he prepared both options. I can say that pork kebabs were juicier and tastier. I will write about lamb kebabs later, and today all the recipes for pork neck kebabs that I or my friends have tested.

How to choose the right pork neck? There are a lot of tips on various blogs, such as pressing on the meat and something else. But I will tell you my method - I just come to the market, where I usually buy meat, and there is always a fresh, beautiful neck. I buy it, do not press anything, do not check, do not conduct chemical tests, as various experts advise. By appearance meat and so it is clear if it is old or weathered. But the market always gives me good piece neck, in my opinion, nothing needs to be complicated. If you are buying meat for the first time, then just tell the seller: “Give me a good piece of neck for barbecue” - and they will give you everything.

If you came to the market for meat, then at the same time go to the counter with spices, which are sold by weight. You can tell the seller that you need spices to marinate so much meat. The seller usually professionally throws in various spices, it turns out a very tasty set for barbecue!

Preparing the pieces. What should be the pieces of meat so that the barbecue does not turn out dry

The ideal size of pieces of meat for barbecue is about the size of a box of matches. That is, not a very large parallelepiped of a slightly elongated shape. If there is fat, then cut off the excess, leaving only a thin strip. They say that “a large piece pleases the mouth”, but this is not the case with barbecue, because the meat will be raw inside, or you will have to fry it for a long time and there is a danger of overdrying. Since shish kebab is often eaten from a skewer, a piece should be enough for just one bite. Try to cut so that nothing hangs from the piece, as it will simply burn.

How to marinate kebab correctly

For the marinade, use an enamel, glass or ceramic container. By no means aluminum. Since it is a heavy metal, and poisonous, and when interacting with an acidic environment, it oxidizes, spoils the taste of barbecue, and maybe add harmful substances to your body.

In order for the onion to give more juice, some prefer not to cut it, but to grind it in a blender.

If the pickled meat is in the refrigerator, then about an hour before cooking, you need to pull it out and leave it at room temperature. Then you can fry the kebab faster, and it will be more juicy. After all, to cook cold meat, you need more time, and there is a danger of overdrying it.

There is an opinion that salt should be added at the very end of pickling, or even salted already on a skewer. Because salt draws the juice out of the meat and it will turn out drier if marinated with it. But here everyone decides for himself. In this article I give such and other recipes. I myself add salt at the last moment usually.

A classic set of spices for barbecue: 1 teaspoon of black pepper, 1 teaspoon of ground cumin and 2 teaspoons of ground coriander. You can also add ground or chopped bay leaves.

In many barbecue recipes, you do not need to write the number of ingredients, it is clear that we take a piece of meat that we bought at the market, and it can be more or less. Add salt and seasonings to taste, and enough marinade to cover the meat completely.

How to barbecue on the grill

What to choose - a skewer or a grill? I don't think there is any fundamental difference. We fry any meat on the grill - it's faster and easier. Although it’s nice to eat shish kebab from skewers, I immediately remember how I was on a picnic as a child and ate from a skewer.

So that the meat does not stick to the skewer or grate, you need to wipe them with vegetable oil or lemon juice and ignite for a couple of minutes.

Don't turn the meat too often. It is better to let it grab on one side, then turn it over and let it fry on the other. This is how it tastes the best.

To check the readiness of the meat, pierce it with a knife. If blood stands out, then it is still raw, if the juice is clear, then the meat is ready. If nothing comes out, you may have overcooked your dish.

When the kebab is ready, you can put it in a saucepan and steam for a couple of minutes on the fire. This makes it even more tender.

How to marinate pork neck skewers so that the meat is juicy

How to marinate the neck so that the meat is juicy?

First, I will write what, probably, everyone knows. The meat should be fresh, chilled, not frozen - this makes the most delicious kebabs.

Although, I confess that I also made it from frozen - from buckets of pickled kebabs, which are sold in the supermarket, it turns out delicious too. Apparently, I'm not an esthete) But still the most best result when he bought fresh meat and marinated it himself, besides, there is nothing very complicated about it.

I think the best marinade is just onion, salt and pepper and let stand. My friend is a professional kebab, her dad has a kebab, and she marinates perfectly, in her own juice. Enough onions, salt and pepper to make a wonderful, juicy barbecue from the neck. But, if you want to try something more original, then I suggest you other marinade options.

In general, the most delicious kebab that I have tried, I cooked for my birthday, and it was the easiest. Now I will tell you how to do it.

Secret Ingredient good marinade- onion. It is necessary to take an equal amount of onion and meat, in any case, by volume, by weight, onion is lighter. That is, about half a kilo of onions per kilogram of neck, and then see for yourself that the volume is approximately the same.

Products:

• Salt,
• Pepper,
• pork neck - 1 kg,
• onion - 300-500 gr.

1. Cut the pork neck into pieces, not too large, about the size of a matchbox. Cut an equal amount of onion into rings.

2. I don’t know exactly about salt, but many people recommend salting at the very end, I did. Add pepper, mix well.

3. Someone crushes the onion with salt, then puts meat in it. I mashed the meat with onions well. Experiment here for yourself.

4. Close with a lid or cling film. Put in the refrigerator overnight. Already before cooking - salt to your taste. Put the meat on skewers or on a wire rack.

5. Fry on the grill until cooked.

How to soak meat for pork skewers in vinegar? Marinating pork for barbecue

Although I write above that my favorite marinade is salt, pepper and nothing more, but for many in such kebabs there is not enough piquancy, and they consider the kebab marinated in vinegar to be the most delicious, this is the so-called Soviet taste from childhood. So I will share this recipe.

Products:

• Pork (neck) - 1.5 kg,
• Onion - 700 gr,
• Vinegar 9% - 50 ml,
• Salt - 1.5 tsp,
• Pepper - 1 tsp

The most delicious barbecue is obtained by using apple or wine vinegar.

1. Cut the meat into small pieces of 3 cm.

2. Cut the onion into rings.

3. Now we put it in layers in a pan. Meat - onion - a little vinegar - salt, pepper. Pour a little vinegar on the eye, in general, about 50 ml should be used up. Repeat layers.

4. Leave for an hour in a warm room. Then mix and put in the refrigerator.

5. For greater effect, you can do a press.

6. So, the next day, when the meat is marinated, we string it on skewers or put it on a wire rack.

7. And fry on the grill until cooked.

Should I string onions on skewers? Everyone decides for himself. Someone says that it is absolutely impossible, since onions spoil the meat when frying. Some people love fried onions. I cook without onions.

How long to marinate pork skewers in mayonnaise? Duration and stages of marinating meat

Pork skewers in mayonnaise is perhaps the recipe around which there is the most controversy. Someone condemns. As one of my friends with Georgian roots said, “putting chicken wings in mayonnaise is bad manners”. Needless to say, after that we didn’t invite her to picnics, we don’t need arrogance, the main thing is that it was tasty. I really believe that the best option for dryish chicken meat - mayonnaise. But many also use it for pork.

I have no prejudice against mayonnaise when frying. I think that mayonnaise copes with its role much better than sour cream. After all, mayonnaise is, in fact, vegetable oil. That is, it contributes to the creation of a crispy crust. And sour cream is, in fact, milk, that is, water. What can she do to help? I can’t forget the experiment of the brilliant chef Oksana Putan, when on one baking sheet the chicken was smeared with mayonnaise, and on the other with sour cream, the second turned out to be pale and unpresentable. And if you are afraid of chemicals, then make your own mayonnaise, it's very simple.

Products:

• Neck - 1.3 kg,
• Onion - 600 gr,
• Spices - 2 tbsp. l.,
• Salt - 1 tbsp. l.,
• Mayonnaise - 300 gr.

1. Wash the meat and pat dry with paper towels. Cut into medium pieces, transfer to a bowl.

2. Add salt and spices (to taste, for example, a barbecue set).

3. Rub one onion on a coarse grater or grind with a blender. Its juice will saturate the meat.

4. Cut the rest of the onion into thick rings.

5. Put mayonnaise, mix well.

6. Cover the meat with a lid and refrigerate overnight.

7. Fry the meat on the grill for about 30 minutes, turning regularly.

After 30 minutes, the barbecue is ready.

How to marinate pork skewers in vinegar and mayonnaise? In fact, there is a recipe that combines mayonnaise and vinegar. Here's how a friend of mine does it. At the beginning, a liquid marinade is prepared: 9% vinegar is diluted with water in a ratio of 1 to 4. The meat is mixed with onion, cut into rings, then poured with marinade. So leave for the night or five hours. Then, about one hour before frying, the vinegar marinade is drained and mayonnaise is added to the meat. The shish kebab turns out unusually soft and juicy.

Marinade for pork skewers with lemon and mineral water

If you don’t have much time before a picnic, I recommend you try this option - marinade with lemon, onion and mineral water. The meat is ready for frying in 1-4 hours, no longer, because if left overnight, it will be bitter due to the lemon. Mineral water gives softness, and lemon - a pleasant shade of taste.

Products:

• Pork - 1 kg,
• Onion - 250 gr,
• Lemon - 2 pcs.,
• Seasonings to your taste (for example, barbecue mix) - half a tablespoon,
• Salt - 2 tsp or to taste
• Mineral water - 0.5 liters

1. Cut the pork neck into large pieces, about 2-3 cm in width and length.

3. Cut the onion into rings.

4. Cut the lemon into slices.

5. Put the meat, lemon, onion, seasonings into a saucepan and salt to taste.

6. Stir and pour half a liter of mineral water into it.

7. Let stand in the refrigerator for two to four hours.

8. Put on skewers or put on a wire rack.

9. Fry on the grill until cooked.

Barbecue on kefir. How to soak pork skewers on kefir to make it juicy?

Kefir barbecue is also a classic and popularly recognized option. Some say that it turns out the most tender. And it's not hard to do it. Just meat, onions, spices and pour yogurt. This marinade is enough for half an hour.

Products:

• Meat - 2 kg,
• Kefir - 1 liter,
• Onion - 500-600 gr.,
• Spices for barbecue
• Salt,
• Ground black pepper

1. We cut the meat into small pieces.

2. Cut the onion into half rings or large pieces.

3. Crush the onion with your hands, mash it so that it starts up the juice. Do not salt, just pepper. Pepper well the meat and onions separately. Add other spices to taste, for example, ground bay leaf, or leaves, as you like.

4. When the onion and meat with spices are mixed separately, we combine everything together and mix.

5. Pour everything with kefir so that it covers the meat completely, mix well again.

Shish kebab marinated in kefir is not recommended to be put in the refrigerator, it is better to keep it at room temperature for 2-3 hours.

6. Leave at room temperature for 2-3 hours. Now the meat needs to be salted, that is, about an hour before cooking. Alternatively, you can salt directly on skewers.

7. And that's it, we can fry. Delicious kebabs are ready.

How to marinate pork skewers in mineral water?

This is also a popular way to marinate meat for barbecue. It turns out very tasty. Above, I write about the recipe for mineral water marinade with lemon. But I decided to write separately about the mineral water marinade, since it is still different, and you can safely leave it to marinate overnight.

Products:

• 1.5 kg of meat (neck),
• 3 bulbs
• Bay leaf,
• pepper mix,
• Salt,
• Mineral water,
• Seasoning for barbecue

For the marinade, it is best to choose highly carbonated mineral water.

1. Meat cut into pieces

2. Cut the onion into half rings. Salt the onion a little so that it starts up the juice.

3. Salt the meat a little too. Shake the onion well with your hands, add three bay leaves crushed into pieces, mix with meat.

4. Sprinkle with a mixture of peppers, seasoning.

5. Fill with mineral water.

6. Cover the meat with cling film. You could send it to the refrigerator for six hours or overnight, or you can leave it at room temperature for one and a half to two hours.

7. Then string on skewers and fry until cooked on the grill.

Marinated in tomato juice. Recipe for barbecued pork in tomato juice

A very tasty marinade option is tomatoes or tomato juice. Kebabs are juicy, soft, delicious.

Products:

• Meat - 2 kg
• Tomato juice - 0.5 - 1 l
• Onion - 300-500 gr.,
• Salt,
• Black pepper, coriander, basil, suneli hops (to your taste)

1. We cut the meat into pieces. We cut the onion, it can be rings, half rings or finely. Salt, add spices.

2. Pour everything with tomato juice so that it covers the meat completely. We mix the meat. Leave for 1-3 hours, or longer.

3. We string on skewers.

4. Now you can fry. The barbecue is very tasty.

Video barbecue recipe from Stalik Khankishiev

The recognized master of barbecue is Stalik Khankishiev. I suggest watching a video where he talks about all the intricacies of marinating and frying meat. True, the recipe shows this using beef as an example, but, of course, pork is also suitable.

Stalik believes that the most important thing is not the marinade, but the right choice of meat and the right frying. One cannot but agree with this!

Products:

• Meat - 1.5 kg,
• Onions - three large onions,
• Black pepper - 1 tsp,
• Ground zira - 1 tsp,
• Ground coriander - 2 tsp

1. We cut the onion in half rings. Sprinkle with salt and shake it with your hands so that the onion gives juice.
2. We cut the meat into small pieces. We add spices. For one and a half kg of meat, about 1 tsp. with a slide of black pepper, 1 tsp ground zira and 2 tsp. coriander.
3. Marinate the meat for about two hours. Then we string it on skewers, removing the onion from the meat (it will burn anyway).
4. During frying, Stalik recommends spreading grass - thyme (or rosemary) on skewers with meat, to give a very wonderful aroma to the barbecue. Fry until done.

So, I have given in this post a lot of the most different recipes barbecue. Experiment with them. What's your favorite proven recipe? Write in the comments!

Shashlik - holiday dish favorite since childhood. Previously (in Soviet times), most often pork was marinated in vinegar, which gave the meat a special memorable taste. Nowadays, there are many recipes for preparing this dish, and marinade for pork skewers can be not only with vinegar. I offer 7 options for cooking barbecue.

In this article you will find a recipe for a simple marinade with onions and peppers, a recipe for marinade on kefir, on mineral water, with kiwi, with tomato juice. Which recipe to choose - decide for yourself. In any case, it will be delicious if you buy good meat and do not overdry it. Read the rules and secrets of a delicious kebab at the beginning of the article, they will help you not to spoil the meat and enjoy the taste of a chic kebab.

Read more barbecue marinade recipes at this link. And for the barbecue, prepare pickled onions -.

Write in the comments how you marinate pork for barbecue. Now read the content and choose a recipe.

Be sure to read these rules. Because marinating meat is half the battle. It is also important to choose good meat and fry it correctly.

1. Be sure to choose fresh, not frozen meat for barbecue. The best part for frying on coals is the neck, ribs. These are parts of the carcass with a sufficiently large amount of fat, which makes the kebab soft and not dry. For such meat, you do not need to choose some kind of complex marinade. It will be enough onion, salt and pepper. That's all! And you will get the taste of real meat, very juicy and tasty.

If the meat is not lucky, it is not very fresh or tough, then you will need to marinate it using acid and spices. Different variants I suggested in the recipes below. The acid will make the fibers softer, and the spices will give a pleasant aroma.

2. If you are making a marinade for barbecue with spices, add a little refined vegetable oil to it. Essential oils of spices dissolve in vegetable oil, which penetrates deep into the meat. Without oil, spices will not open, there will be absolutely no use from them.

In the case of preparing a marinade without oil, then before frying, grease the pieces of meat put on the skewers with a silicone brush. The oil will coat the meat in a thin film. This will allow the juice not to flow out during frying, but to remain inside. Also, this method will protect the barbecue from overheating and overdrying.

3. When the coals are ready, sprinkle them generously with salt before frying the kebab. When the fat drips from the meat, it will not light up, the salt will absorb it. It happens that when frying a barbecue, the fat lights up and the fire begins to be filled with water. At the same time, the coals are too cool, the heat decreases, the kebab will cook longer and turn out tougher.

Also, do not pour water over the kebab during cooking. It won't get any better than this. You don't need to bring down the temperature. Shish kebab absorbs moisture during pickling.

4. Pork skewers are fried for 15-20 minutes. You don't need to leave it unattended. Turn the pieces every 4-5 minutes, make sure the coals are sufficiently heated. If a fire catches fire under the meat, move the skewer to another place and sprinkle the fire with salt.

5. You need to cut the meat into pieces of medium size, about 50-60 grams. Such pieces will quickly fry and will not burn outside. The fat that is on the outside of the meat must be cut off. Otherwise, it will drip and burn when frying.

6. Put the meat on the skewer so that there are no gaps between the pieces. But at the same time, you should not compact the pieces too much.

7. The meat is ready if, when pierced, clear juice flows out of it without blood.

The easiest onion marinade for pork.

If your meat is good, fresh, fatty enough, then you do not need to marinate it in various acids that soften it. For good pork (neck, ribs), onions, salt and pepper are enough. This is how meat is most often marinated in cafes. Such a marinade will not kill the taste of the kebab.

Ingredients:

• pork - 2.5 kg
• onions - 2 large onions
• suneli hops - 1/3 tsp
• salt - 1 tbsp.

Cooking:

1. Cut the meat into pieces.

2. Cut the onion into half rings.

3. Lightly salt the onion and remember it a little with your hands, separating the rings from each other. It is not necessary to press hard and squeeze out the juice.

4. Pepper the meat quite generously and add a little suneli hops, salt. A lot of spicy spices are not needed so as not to interrupt the taste of meat. Mix meat with seasonings.

5. Put the onion to the meat and start mixing with your hands. In order for the meat to marinate quickly, you need to mix for a long time, about 5-7 minutes.

6. Put the meat in plastic bags, tie them up and leave for at least 30 minutes in the shade. If marinating at home, cover the bowl and refrigerate. This quick marinade, it can be cooked immediately in nature. While the coals are being prepared, the kebab will just marinate.

If you want, you can leave the meat in the refrigerator for a few hours - it will be even tastier.

7. And now fry the kebab until cooked. Just don't overdo it. Bon appetit!

Marinade with vinegar is still considered by many to be the best. This is how barbecue was marinated in the Soviet Union. There were no expensive herbs and spices. There was cheap table vinegar and onions. Opponents of such a marinade also exist. Their main argument is that vinegar kills the real taste of meat, it is very aggressive. You decide for yourself whether to use this recipe. If you have stomach problems, it is better to make a marinade with more gentle acids.

Ingredients:

• pork - 1.5 kg
• onion - 3 pcs.
• table vinegar 9% - 50 ml
• boiled water at room temperature - 1-1.2 l
• pepper - 2 tsp
• salt - 1 tbsp. without a slide
• bay leaf - 2 pcs.

Marinade for barbecue with vinegar - preparation:

1. Cut the meat into medium pieces.

2. The peeled onion is cut into rings of medium thickness.

3.Most often soviet barbecue marinated in three-liter jar. You can also take an enamel pan. Put pieces of meat on the bottom of the container, put onion rings on top. And continue to lay in layers: meat - onions. Upper layer should be onion.

4.Now prepare the barbecue marinade. Pour water into a separate bowl, add vinegar to it. Add salt, pepper and break the bay leaf. Stir the filling to disperse the salt. Pour the mixture over the meat.

5. Cover the jar or pan with a lid and marinate in the refrigerator for 12-20 hours. You can keep the meat in vinegar and more, a day.

6. Fry the barbecue, as described at the beginning of the article in the rules for cooking barbecue. Get a delicious barbecue with the taste of childhood. Bon appetit!

Kefir marinade for barbecue.

Marinade for barbecue on kefir is one of the most popular. Kefir contains an acid that softens the fibers. This marinade is made in advance, you can at night.

Ingredients:

• pork - 2.5 kg
• onion - 1 kg (peeled)
• ground black pepper - to taste
• ground bay leaf - to taste
• salt - to taste
• kefir - 1.5 l

How to marinate barbecue in kefir:

1. Wash the meat and cut into portions. excess fat and remove the films.

2. Peel and cut the onion into a large cube, put in a separate bowl. Squeeze the onion with your hands to release the juice. Give it good, hard.

3. Meat and onions separately pepper with black pepper to taste. Use your hands to toss the meat with the pepper and the onion with the pepper. There is no need to add salt at this stage. Pepper should be visible on each piece of meat. Next, add the ground bay leaf to the meat and a little to the onion and mix again with your hands.

4. Combine meat with onions, pour kefir and mix. Press the meat lightly with your hand so that it is covered with marinade.

Kefir can be partially replaced with sparkling water and make a marinade on kefir and mineral water together. Or take ayran instead of kefir.

5. Cover the dish with a lid and marinate in the refrigerator for 6-10 hours. An hour before the end of marinating (an hour before frying), salt the meat and mix.

You can also leave the meat for 2-3 hours at room temperature in the marinade, then salt it and fry it after an hour.

6. It remains to fry the barbecue. Put the pork pieces on the skewers and fry until tender. Do not overexpose the barbecue on the coals so that it does not burn. During frying, you can lubricate the meat with vegetable oil with a silicone brush (it is delicious to lubricate with garlic oil) or kefir marinade.

7. Delicious barbecue is ready, help yourself!

Marinade for tomato barbecue.

The most important thing in the marinade is the juice, which softens the meat and gives it pleasant taste. Here the meat is marinated in tomato and onion juices.

Ingredients:

• pork - 2 kg
• tomatoes - 300 gr.
• onion - 200 gr.
• salt - 1 tsp (taste)
• olive (any refined vegetable) oil - 2 tbsp.
• dried basil - 1 tsp

Cooking:

1. Onions and tomatoes need juice. You can use a juicer for this. Or skip the onions and tomatoes through a meat grinder, and then fold this gruel into cheesecloth (clean stocking) and wring it out. Also, the juice from the gruel can be squeezed through a sieve using a potato masher, but it will take a little longer.

Throwing onion gruel into the meat is not necessary. When frying, small particles of onion will burn, which will give the kebab an unpleasant taste and appearance. For pickling, you need onion juice. If desired, you can pickle only in onion juice, without tomato.

2. In the resulting onion-tomato juice, add ground black pepper, dried basil, pour in vegetable oil and salt. Stir the marinade to dissolve the salt.

3. Cut the meat into pieces and fill the pork with the resulting filling. Stir so that each piece is covered with marinade.

4. Cover and leave at room temperature for 1 hour. Stir after an hour and refrigerate for several hours or overnight.

5. Here the meat is marinated, you can fry it. This barbecue is very soft, juicy and tender. Almost any not-so-good meat with this marinade will turn out gorgeous.

The fastest marinade with kiwi.

This marinade is suitable for dry parts of pork, such as shoulder blades or chop. There is no need to marinate the meat at home. This is a very quick marinade in 15 minutes, it is made directly in nature before frying. If you marinate meat with kiwi in advance, for more than 1 hour, the meat will soften too much, the upper layers may almost dissolve.

So choose this marinade for tough, lean meats. Cook just before frying.

Ingredients:

• pork - 1 kg
• kiwi - 0.5-1 pc.
• onion - 1 pc.
• soy sauce - 2 tbsp.
• salt - 0.5 tsp
• chili pepper - 1 pc. (optional)
• ground black pepper - 1 tsp (taste)
• vegetable oil - 2 tbsp.
• dill, celery - to taste

Cooking method:

1. Cut the meat into portions and put in a bowl. Cut the onion into half rings and add to the meat. Salt a little and pour in soy sauce, which goes very well with pork. Add hot pepper if you like it hot. In this recipe, it is very appropriate, but again, be guided by the people who will eat it. Pepper cut into rings and send to the meat.

2. Pour in odorless vegetable oil so that the meat is saturated with spices. And it remains to add the ingredient that will make this marinade fast - kiwi. Cut the kiwi in half and scoop out the pulp with a spoon.

3. Pork will smell even better if green stalks are added to the marinade. For example, take a bunch of dill. Leave the leaves for a snack, and the stems, which are usually thrown away, chop finely and put in the marinade. When stirred, the stems will burst and release essential oils, which, with the help of vegetable oil, will fall into the middle of the meat. Because of this, the barbecue will have a very pleasant aroma.

4. Mix the meat with the marinade with your hand, kneading the kiwi. Press the onion well so that it starts up the juice. And give the meat a little massage too.

5. Leave the kebab to marinate for 15 minutes. Do not stand longer, otherwise the meat will soften too much.

6. Put the pieces of marinated pork on the skewers and fry on the coals for 15-20 minutes, turning occasionally.

7. This is how you can quickly cook a delicious, soft and juicy kebab from rather dry and tough meat. Use this trick if you can't buy good meat for barbecue. Bon appetit!

Delicious barbecue according to the recipe of the Armenian chef.

In Armenia, they know how to make delicious barbecue. This is the recipe of the Armenian chef Sergey Martirosyan. If you like a rich spicy taste, then use it. But remember that the main thing in barbecue is meat, not marinade and spices. The meat should be fresh and tender initially.

Ingredients:

• pork - 1.5 kg
• salt - 1 tsp without a slide
• ground black pepper - a pinch
• paprika - a pinch
• basil - 1 tsp
• citron - 1 tsp
• onion - 2 pcs. major
• refined sunflower oil - 50 ml
• water - 3 tablespoons

Cooking:

1. Cut the meat into pieces of 50 gr. and place in a deep bowl.

2.Salt the pork, add black ground pepper. You don't need a lot of pepper. The kebab should be with a pleasant aroma, but not spicy. Get extra spiciness with sauce, who needs it.

3. Also put some paprika in the meat. Basil is considered the king of herbs in Armenia, so it is always added to the barbecue marinade. Citron is a herb that grows in Armenia. If you do not find it on the shelves, then nothing will replace it. It is not necessary to put tarragon in the barbecue, although some believe that it looks like a citron.

4. Cut the onion into half rings and add it to the meat, crushing.

5.Pour in vegetable oil and water. Use your hands to mix the meat well so that each piece is in spices and oil. While stirring, crush the onion and massage the meat so that the spices penetrate into it better.

6. This kebab can be fried immediately, do not keep it in the marinade for several hours. But, if you want, you can keep the meat for an hour or several hours in the refrigerator, it will be even tastier. Pork is fried over moderate heat, so you need to constantly monitor the coals. Don't overcook the barbecue. Because the marinade is only a third of the story. Equally important is the quality of the meat and the roasting itself.

Marinade for barbecue on mineral water.

It is believed that the gas from the mineral water softens the fibers of the meat. Try it, maybe this barbecue marinade will become your favorite.

Ingredients:

• pork - 1.5-1.8 kg
• highly carbonated mineral water - 250 ml
• salt - to taste
• onions - 3-5 pcs.
• bay leaf - 2 pcs.
• pepper mix - to taste
• barbecue seasoning - optional

Method for preparing marinade with mineral water:

1. Cut the meat into pieces the size of a matchbox.

2. Cut the onion into half rings and put in a deep bowl.

3.Salt the onion with a pinch of salt and remember well with your hands so that it releases the juice. Onions need juice. But in this recipe, it is not squeezed out through cheesecloth or a juicer, but simply the onion is well rumpled. The salt will help the onion release more juice.

4. Break two bay leaves into a mashed onion.

5. Put the pieces of pork to the onion. Sprinkle the meat with pepper and spices, also salt. Do not put too much salt, it is better to add salt later than to oversalt.

6. Thoroughly mix the meat with all the spices and onions with your hands.

7. Fill the meat with carbonated mineral water so that all the pieces are in the water, stir.

8. Cover the meat with cling film or a lid and leave to marinate at room temperature for 2 hours (if there is no more time) or refrigerate for 6-12 hours.

9. Pork is pickled, it remains to fry it. When putting on skewers, remove the onion from the meat, otherwise it will burn. If desired, you can grease the meat with vegetable oil before cooking, so that the film protects from overdrying.

I wish you all delicious kebabs, good weather and pleasant company! Do not forget to stock up on meat with vegetables, and especially pickled onions. And cool off on warm days!

In contact with