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How to marinate pork kebab with spices. Pork shish kebab

Kebab marinade recipes

Pork shish kebab - amazing tasty dish. And if you marinate it correctly so that the meat is juicy, then you will lick your fingers! Recipes in the article

20 minutes

220 kcal

5/5 (1)

It's hard to find a person who doesn't love barbecue. Usually the mere mention of this word makes your mouth water. The pork kebab is especially good. Firstly, it is almost impossible to spoil it. Secondly, during frying, most of the fat is lost, and tasty and healthy meat ends up on the table. And thirdly, pork has such juicy and rich taste that no other type of meat can compare with it.

Why is it important to prepare a good marinade?

Pork meat itself is quite soft, which means that, by and large, you can do without marinating. But if you want the kebab to turn out especially juicy, be sure to use marinade. So, what is it for:

The meat becomes softer and more tender.
It gives a unique taste to pork.
Properly prepared marinade prevents meat juice from leaking out, thanks to which they are preserved as much as possible beneficial features pork.

Now let's look at a few simple recipes preparing marinade for pork shish kebab. With them, the meat will always be tasty and juicy!

Classic marinade for pork shish kebab

First of all, I would like to bring to your attention classic recipe marinade As you understand, kebab itself is a Caucasian theme. Shepherds usually cut the animal, butchered it and roasted it over a fire. And the most delicious kebab, which I have ever tried was prepared exactly this way.

Armenian relatives invited us to visit over the weekend. I remember I was still surprised at what I saw large pieces meat and a huge amount of chopped onions. What about the marinade, I thought.

And then my father-in-law posted meat and onions in a 1:1 ratio on the table, seasoned them with spices and began to knead the pork with his hands. After 10 minutes of such manipulations, he prepared the grill and immediately began to fry the meat. It was served with hot sauce and traditional Armenian lavash. It turned out amazingly delicious!

Marinade with mineral water for pork shish kebab

I like this option because it is very easy to prepare and takes very little time.

Ingredients

Preparation:

Add chopped onion, spices and lemon juice to the meat. Mix everything well.
Pour mineral water over the pork and let it let sit for an hour. After an hour, you can fry the kebab.

Fast and tasty!

Marinade with kefir for pork shish kebab

For this marinade, you can use both kefir and whey.

For 1 kilogram of meat you will need:

kefir – ½ liter;
onions – 2 heads;
spices;
salt.

Everything is mixed and placed in the refrigerator. Shish kebab with such a marinade turns out very tender and tasty!

Marinade with mustard for pork

And this recipe for marinade for pork kebab came from sunny Greece.

For 2 kilograms of meat you will need:

whole grain mustard - 2 tablespoons;
chopped rosemary – 1 tablespoon;
red dry wine– ¼ liter;
tomato sauce – 1 tablespoon;
finely chopped garlic - literally 1 clove.

You just need to mix all the ingredients and marinate them for an hour.

A few words about the products. If you can't find whole grain mustard, you can use Dijon mustard. Krasnodar tomato sauce (and not ketchup) is ideal for this dish. Rosemary is a rather tart herb, so use your own taste.

And by the way, my mother says that it is better to salt the meat immediately before frying. This way it turns out much more tender and softer.

I would like to bring to your attention a few tips that a chef friend kindly shared with me.

No need to add oil. Pork itself is quite fatty, so there is absolutely no need to further enrich it with oils.
You can use vinegar. Pork is one of the few meats that will not be spoiled by vinegar. In addition, this marinade is extremely easy to prepare.
Pork must be marinated for at least 12 hours. It takes about half a day for the meat to properly absorb the marinade. Quick pickling methods are also good, but still they will not give the same result.

Use the advice of a professional, and your kebab will turn out breathtakingly delicious!

What to serve the dish with

As you know, you can’t spoil porridge with oil. So and to pork shish kebab you should choose the right side dish.

Of course, first of all this fresh or pickled vegetables. Tomatoes, cucumbers, red onions, cauliflower or White cabbage, radish, eggplant, bell pepper.
Do not skimp on greens (cilantro, parsley, dill, lettuce) - it will not only improve the taste of the dish, but also make it brighter and more expressive.
Use various sauces. Tomato, mushroom, creamy lemon, garlic, tkemali sauce will perfectly complement the dish.
WITH fried meat match perfectly cheeses. It is best served with fetaki or mozzarella.

Summer is just around the corner, which means it's time for picnics and outdoor recreation. Main actor is still a kebab! Not a single trip to nature is complete without a traditional barbecue. There are many recipes on how to properly marinate and cook shish kebab. We will talk about this in our article.

Quick navigation through the article:

Which to choose marinade for barbecue and how long to keep the meat in it depends on individual taste preferences, as well as on the degree of hardness of the meat. You should not marinate meat using fermented milk products, such as kefir, if you will be traveling for a long time in the heat and do not have a cooler bag. This may be hazardous to your health. The tougher the meat, the longer it should marinate. In addition, there are some tricks and secrets cooking shish kebab, for example, how to make meat softer using marinade.

TOP 15 best shish kebab marinade recipes

Marinades are suitable for pork, chicken (see how to properly marinate chicken), lamb, beef and turkey.

Marinade with mayonnaise

You will need 200 g of any mayonnaise per kilogram of meat, 4 onions, spices. Mayonnaise is mixed with all spices to taste. Then the meat is coated with it.

Pink marinade (with ketchineze)

It is prepared in exactly the same way as the previous marinade with mayonnaise. Only added to mayonnaise a large number of ketchup, due to which the entire marinade turns pink.

Marinade with wine

White wine is mixed with seasonings. Then the resulting mixture is poured into the meat, laid out in layers with onions so that there is a layer of onions on top. The meat is covered with a plate with a load. This will marinate the meat better. It is advisable to leave it in the refrigerator until the morning. You can also use dry red wine to prepare this marinade.

Marinade with beer

Here you can experiment. If you wish, marinate the meat in light or dark beer with spices.

Marinade with port wine and prunes

You can marinate the meat in red port wine with spices and chopped prunes. While the meat is marinating, it is recommended to stir it several times. The taste of this meat is very unusual.

Marinade with mineral water and lemon

An excellent marinade is obtained from ordinary mineral water with gas. Add the juice of several lemons and spices to the water and pour it over the meat. Bubbles make the meat more fluffy and tender.

Marinade with tomato juice

Tomato juice is mixed with spices to taste. The meat is immersed in the marinade for 6 hours. The meat turns out very juicy and tender. At the same time, you can add pieces to this marinade fresh tomatoes ov, which you can then also thread onto a skewer.

Marinade with kvass

To prepare the marinade, you will need fresh (non-bottled) kvass. Add salt, pepper, coriander, basil, rosemary. Stir and pour over the meat.

Marinade with vinegar

Add a teaspoon of vinegar to 0.5 cups of water. Add onions chopped in a blender to the marinade, salt and pepper.

Marinade with honey and pineapple juice

To prepare, you will need a teaspoon of honey, a teaspoon of soy sauce, 4 tablespoons of pineapple juice, 2 cloves of garlic, salt and pepper to taste. All ingredients should be mixed and the resulting mixture should be poured over the kebab.

Marinade with kiwi

For the marinade you will need half of one kiwi (no more) for about one and a half kilograms of meat. Kiwi should be blended or grated. You will also need a teaspoon of ground coriander, 0.5 teaspoon of sweet red pepper, 0.5 teaspoon of cumin, a little hot red pepper. Do not add salt to this marinade at all. Mix everything and rub the resulting mixture onto the meat.

Marinade with pomegranate juice

Crush the pomegranate seeds and strain the juice through cheesecloth. Add seasonings to the pomegranate juice to taste.

Marinade with honey and mustard

Mix 2 tablespoons mustard, 1/4 cup honey, 1/4 cup red wine vinegar, 1/4 cup olive oil in a bowl. Leave the meat in this marinade for 3 hours.

Marinade with tea

You will need black brewed tea. Pour 3 tablespoons of tea into 300 ml of boiling water and leave for 10 minutes. Then strain the tea and add 1.5 teaspoons of salt, black pepper, dried dill, and a little soy sauce. You can keep the meat in this marinade for only about an hour, and then start cooking the kebab.

Marinade with kefir

Seasonings and salt are added to kefir of any fat content. Then the meat is immersed in the marinade for at least 3 hours. This marinade is not suitable if you have to travel a long time to your vacation spot.

You will need information on how to properly marinate shashlik, what spices are needed, and how to fry already marinated shish kebab.

How to marinate shish kebab

Many people do not know how to properly marinate kebab. It often turns out tough and tasteless, and if it is overcooked over a fire, it will be completely impossible to eat. For barbecue, choose fresh meat, but not fresh. It should be the meat of a young animal, without a high fat content. It can also be refrigerated meat from the store.

Try not to buy frozen meat for barbecue, as its taste will be completely different.

In addition to meat, we will need onions. The amount of onion is adjustable taste preferences person. There are people who generally cannot stand onions in any form. In this case, it is better not to add it to the marinade at all or add it in small quantities.

The onion should be cut into rings so that you can then thread them onto a skewer.
These should not be large rings, as some people think. This only indicates the cook’s illiteracy or laziness.
The rings should be medium in size, not too thin so that they don’t fall apart, but not thick either.
You will also need garlic.
Slice the garlic cloves crosswise into thin slices, but do not put them through a garlic press.

The kebab should be left in the marinade for about 12 hours in the refrigerator. Then the meat will have time to marinate and become quite tender. If you don't have time, then leave the meat in the marinade at room temperature for at least 3 hours.

What spices are needed for marinating shish kebab?

To prepare marinades, you may need various spices: salt, black and red pepper, ground and unground coriander, chili, basil, dried garlic, Bay leaf, fresh or dried herbs, etc. Before preparing the marinade, decide what kind of meat you want. Choose one of your favorite kebab recipes and cook it. Do not mix ingredients from different recipes. It may not turn out at all what you expect. Stores also sell universal seasonings, which already have the name “For barbecue.”

How to make meat less tough

To make the meat softer, you can grate it and marinate it in freshly squeezed kiwi and pineapple juices. You can also prepare a paste from the same fruits, but it must be fresh fruits, not canned ones. The meat acquires its exquisite taste under the influence of pomegranate juice. Mash the pomegranate, strain the seedless juice through a strainer and grate the meat. Then it will become unusually soft and will melt in your mouth. To soften the meat, you can marinate it in grated lemon along with zest, or in lemon juice. Spices such as black pepper and cumin soften the meat a little. You should not add too much vinegar to the marinade; it can completely drown out the taste of the meat and make it tougher.

How to grill shish kebab well

Cooking shish kebab is a very delicate matter that requires skillful hands. They say that kebab does not tolerate women's hands, but this is not entirely true. Women can also cook wonderful shish kebab, although it is customary that this is a purely male affair.

Thread the kebab onto skewers in advance before the fire burns out.
It is better to string the meat along the grain, leaving large pieces of meat closer to the middle and smaller pieces at the edges.
Try to get the pieces of meat do not touch each other too closely. In these places, the meat usually remains poorly cooked.
When stringing, alternate pieces of meat, onion and bell pepper rings, tomatoes, lemon.
Shish kebab should be cooked over coals at a distance of no more than 15 cm.
This should not be an open fire under any circumstances, as the meat will only brown on the outside and remain raw on the inside.
These also should not be almost cooled coals, since their heat will not be enough to cook the meat well.
If the fire flares up, it is better to move the kebabs or remove them from the heat, or lightly extinguish it with water.
The skewers should be placed tightly together. This way there will be less fire, but more smoke, which will make your kebab even tastier.
Turn the skewers several times as the meat cooks.
To make the kebab juicy, baste it from time to time with a mixture of water and lemon juice, or the remaining marinade diluted with water.

How to tell if meat is ready

To tell if the meat is ready or not, pierce it with a fork.
If the juice is clear, it means the meat is ready.
If the juice is pink, it means the meat is not cooked through.
If there is no juice at all, it means the meat is too dry.

Have a nice barbecue and enjoy your time in nature!

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

I would like to note that shish kebab turns out very tasty also from beef, veal and lamb. Only it has its own cooking peculiarities. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

First of all, you need to cut the meat into pieces. I’ve already said how to do this, a little higher, so I won’t repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and others tidbits There are many options for flavor blends. I described the recipes below. But how long to marinate pork largely depends on the composition of the seasonings. In the presence of “aggressive” components (wine, lemon juice), the time is reduced.

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

The pieces should be placed on skewers along the grain. Place larger pieces closer to the center. Well, then string the small ones along the edges. This way the pork will cook better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. If you want to check the readiness of the kebab, do not pierce the pieces with a knife. Otherwise, all the juice will leak out and the kebab will be a little dry.

Recipes for marinades for juicy pork

And here are the promised options for aromatic mixtures for meat. Here's a quick and easy marinade. Or choose an exotic option, for example, lingonberry or pomegranate. Have fun cooking, and don’t forget to post what you did better afterwards.

Cooking with kefir and lemon

For the neck (3 kg) take:

500 ml low-fat kefir;
1 lemon fruit;
700 g onions;
1 tbsp. salt;
pepper + other spices.

Peel the citrus fruit and remove the seeds. Then cut the fruit into slices and grind in a meat grinder. Cut a couple of peeled onions into neat rings 4 mm thick. They will need to be threaded with marinated pork onto skewers. And grind the rest of the onion in a meat grinder.

In a lemon mixture, mix onion pulp, kefir, pepper and other spices. Add a little salt to the mixture. The kefir marinade is ready. Place meat and onion rings in layers in a glass container. And pour it all over evenly with the aromatic mixture.

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. onions;
1-2 bay leaves;
100 ml soy sauce.

Pour the sauce over the chopped pork. Chop the onion into thin rings and place in a bowl with meat. Next, add spices and mix everything thoroughly. Well, then we leave the pork to marinate. On the grill, the meat turns out incomparable.

Kiwi flavored blend

For a kilo of meat you will need:

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

Grind the peeled kiwi in a blender into a paste. Pepper the pork pieces and add some salt. Cut the citrus fruit in half and squeeze out 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 pulp and thyme. Marinate for a minimum of 4 hours. Do not hold it longer, because the neck will turn into “porridge”.

How to make beer marinade correctly

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 bready flavor. Fill the pieces with beer, salt and pepper them. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

2 pcs. onions;
black pepper;
3 pcs. bay leaf;
salt;
200 g mayonnaise;
dried dill

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send there bay leaf, mayonnaise and dill. Mix everything thoroughly and leave the meat to absorb the flavor.

Cooking pork in mineral water

This is a fairly easy recipe to make. For 3 kg of neck take:

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

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

Check out the option of marinating with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

100 g honey;
a pinch of paprika;
500 g onions;
pepper mixture;
50 ml olive oil;
thyme;
4 tbsp. French mustard;
1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. Mix it all with mustard. Add pieces of pork to the aromatic mixture. Salt, pepper and sprinkle with thyme and paprika on top. Cut the onion (peel in advance) into rings and add to the meat. Mix everything well and put it in the refrigerator.

Tomato marinade for barbecue

For 1.5 kilos of tenderloin take:

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

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

Marinade with vinegar and onions

Essentially this is classic version marinade for carbonate. You can also marinate frozen meat in vinegar. The recipe is:

3 kg pork neck;
2 tbsp. 9% vinegar;
3 pcs. onion heads;
0.5 liters 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 pieces of pork into this mixture.

Option with balsamic vinegar

For 1.5 kilos of meat take:

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

Pass the peeled garlic through a garlic press. Then we mix this slurry with the rest of the mixture components. Dip the pieces into this aromatic mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

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

Rub the pieces with pepper and place in vinegar for 3 hours. Place the dishes with pork in the refrigerator or other cool place. Peel the apples and remove seeds, and then cut them into small cubes. Pour boiling water over the prunes and chop them too. Heat the sour cream to 40 degrees, add apples and prunes. Then simmer this aromatic mixture over the fire for a couple of minutes (don’t forget to stir).

Next, remove the sour cream marinade from the stove. Place pieces of meat into a warm mass (about 30 degrees) and marinate it. It turns out that the pieces get “from the ship to the ball” - from vinegar to sour cream :) Cut the peeled onion into rings (you will need to string it with the pork onto skewers). Salt the kebab while frying it.

Pork in lingonberry marinade

For 1.5 kg of neck take:

160-180 g frozen or fresh lingonberries;
2 tbsp. brown sugar;
3 tbsp. wine vinegar;
1 tbsp. orange zest;
120 ml water;
pepper;
1 PC. onions;
salt;
4 tbsp. vegetable oil.

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

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

Shish kebab in red wine

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

200 ml dry wine;
700 g onions;
salt;
Caucasian spices.

Pour wine into chopped onion rings. Add spices there and salt the mixture. And then we immerse the chopped pork into pieces into this aromatic mass.

Sweet and sour marinade

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

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

Grate the peeled and seeded apples on a coarse grater. Grind the onion into a paste. Mix salt + onion mass + pepper and rub the meat mixture with this mixture. Place the meat and apple mixture in layers in the container where you will marinate the shish kebab. Mix the wine with butter and honey, and pour this marinade over the pork. Next, we put everything in the refrigerator so that the kebab marinates there.

Marinate the neck in pomegranate juice

You will need:

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

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

Additional Tricks

It’s no secret that the most flavorful black pepper is the one that is taken as peas and crushed before use. Just don’t rush to put it in the mortar. First fry in a dry frying pan. A clear sign its “readiness” is leveling the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more flavorful, but also easier to crush.

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

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

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

Hello, friends!

Today you will learn how to deliciously marinate pork kebab, and how to prepare the most delicious marinade so that the meat turns out soft and juicy.

Spring. Nature wakes up, ants and bugs run, butterflies and bumblebees fly, blossoms on garden plot white lilac and bird cherry. We open the season, with a fire and smoke, and the mind-blowing smell of fried things. They can be prepared from: pork, lamb, beef, chicken, turkey, rabbit.

Necessary components: high-quality meat, tasty marinade, grill, good company friends and the cooking process itself.

In winter, we cook them on skewers at home in the oven, just like or. It turns out delicious! But you must admit that a real, steaming, mouth-watering delicacy can only be prepared outdoors, on the grill.

If you read the article to the end, you will also learn these secrets.

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

What pieces should there be so that the Caucasian does not turn out dry?

To make your favorite delicacy juicy and tasty, it is important to choose the right one.

We go to the market and choose a neck (neck area) or tenderloin; a loin with a bone is also good. These parts of the carcass have little muscle and are therefore more tender. The more small streaks of fat, the juicier the treat will be.

How to determine the freshness of meat? To do this, you need to pay attention to the color and smell.

Fresh always has a light pink color, old and hard is dark red, and with the use of dye it will be bright red. And the smell should be specific and neutral.

Try not to buy frozen or steamed, as you risk getting something that is not what you wanted. When frozen, it loses a third of its nutrients, and it turns out tough and tasteless. And after slaughter, it must rest for several hours, only after that it becomes soft.

But if you have a good piece of fresh frozen one in your refrigerator, you can use that too, just defrost it slowly, preferably in the refrigerator. Never in a microwave oven or in water.

If you are planning a picnic with a large company, take 400 grams of meat per person so that there is enough for everyone

Marinating rules and required ingredients

Any marinade whose task is to make meat soft, aromatic and juicy has existed since Ancient Egypt, and consists of three main basic ingredients - softener, oil, seasoning.

To achieve desired result, follow the main principles of marinating:

1.Use a softener

vinegar (apple, natural, balsamic)
juice (lemon, pomegranate, pineapple, kiwi, onion)
wine (white, red)
soy sauce
kefir, yogurt
mustard

2. Add oil

As you know, the taste of spices is revealed more clearly in oil:

olive
sunflower
sesame
sauces based on vegetable oils

3. Use spices

saffron
ginger
black pepper
coriander
marjoram
basil
nutmeg
parsley, cilantro, dill
sage
store-bought seasonings

Ingredients:

Meat rinse well, dry and cut into longitudinal pieces 5 x 7 cm, so you can easily put it on a skewer and it will not fall off it. Too much big pieces will not bake well, and too small ones will turn out dry.

The fresher the pork, the less additional spices and marinating time are required.

Vinegar. IN Lately Cooks do not advise getting too carried away with vinegar. Its alternative - any product containing acid (mayonnaise, pineapple, lemon or dry wine).

Onion garlic. Using a blender, chop the onion to a homogeneous onion paste. After all, in order to soften the meat mass, we need juice, and in this way we get it in abundance. Garlic should be cut into thin slices across the cloves.

Mustard. To soften, take ordinary ready-made Russian mustard; it will do an excellent job of softening and add moderate heat and a piquant taste.

Salt. Should I salt the marinade or not? Opinions vary. One opinion is that you should not put salt, because it “pulls out” the juice, which makes the meat tough. Another opinion is that it needs to be salted. What is your opinion?

But we know that it should always be salted at the last moment.

Spices. It is important to know when to stop here. A large number of aromatic spices can spoil not only the taste of the dish, but also digestion. Use in small quantities, as they should only enhance the taste.

The marinade must be prepared in advance, as the marinating time may vary. If you are short on time, leave the slices at room temperature for 4 hours. It is better to do this in the morning and leave it in the refrigerator until evening. During this time it will marinate and soften. You should not keep it for too long, as it will become sour and tasteless.

You should not mix several marinades in one recipe.

8 delicious marinades to keep meat soft and juicy

Acetic

It is very easy to prepare and turns out aromatic and sour.

The acid's properties are a good preservative. It preserves raw meat in marinade long time. Usual proportions: 40 ml of 9% table vinegar per 1 kilogram.

We will need:

neck - 2 kg
onion - 300 gr
vinegar - 80 ml
spices
water - 200 ml
salt - 1 tbsp. l
vegetable oil- 2 tbsp. l
bay leaf - 2 leaves

Preparation:

Rinse the neck well, dry it and cut into longitudinal pieces 5 x 7 cm.
Cut the onions into thin rings, sprinkle with coarse onions, salt and spices. Mash well with your hands to release the juice.
Fry black pepper in a dry, hot frying pan until the dry, wrinkled peppercorns become round and have a smooth surface. After this, they must be crushed in a mortar. Now the pepper will release all its flavor!
In a separate bowl, mix cold boiled water with acid.
It is better to take glass or enamel dishes, so that the acid does not oxidize the dishes. Place in it the chopped neck, salted onion with spices, black pepper, vegetable oil - mix everything carefully with your hands.
Pour in water and vinegar.

It will be tastier if instead of vinegar you marinate in pomegranate, tomato, lemon juice or dry white wine

With soy sauce

In tomato sauce

Ingredients:

pork tenderloin - 2 kg
salt - to taste
garlic - 3 cloves
tomatoes - 1 kg
olive oil- 3 tbsp. l.
mustard - 3 tbsp. l.
honey - 3 tbsp. l.
sugar - 80 gr
basil
pepper

Preparation:

Cut the tenderloin into medium pieces, the garlic into thin slices.

Remove the skin from fresh tomatoes by placing them in boiling water for 15 seconds. Chop into medium slices. Tomatoes can be replaced tomato sauce, paste or juice. For spiciness, you can add ketchup; spicy lovers will appreciate it!

In a bowl, mix: thinly sliced garlic, mustard, tomatoes, honey, olive oil, sugar, pepper, basil. No need to add salt.

Place the tenderloin there and a little water if necessary.

If you are short on time, leave for 4 hours at room temperature. It is better to do this in the morning and leave it in the refrigerator until evening.

Recipe for shish kebab in mayonnaise with onions

Recently the most popular recipe. It is good to use if the meat is lean.

Ingredients:

loin - 2 kg
mustard - 3 tbsp
pork neck - 2 kg
onion - 500 gr
mayonnaise - 5 tbsp. l
spices

Preparation:

Cut the loin into medium portions and place in a glass bowl, add the onion, cut into rings. Mix well.
Add spices, mayonnaise, mustard, bay leaf, parsley.
Cover the bowl with cling film and leave in the refrigerator overnight.

Mustard and honey marinade for pork

Kebabs prepared according to this recipe are soft and tender with a sweetish mustard taste.

Ingredients:

honey - 4 tbsp. l.
mustard - 4 tbsp. l.

Preparation:

If necessary, bring the honey to a liquid state.
Take ordinary ready-made Russian mustard. It has moderate heat and a spicy taste.
In a bowl, combine liquid honey and mustard in a 1:1 ratio, mix well. Coat the meat thoroughly with this mixture and marinate for 12 hours in the refrigerator.

On kefir

Ingredients:

kefir 2.5% fat - 1 l
pork neck - 2 kg
onion - 500 gr
spices
rosemary

Preparation:

This recipe can be prepared from any fermented milk product: kefir, fermented baked milk, yogurt, curdled milk.
The fattier the meat, the more low-fat it is. milk product use.
Cut the neck into medium pieces, add your favorite spices.
Grind the onion in a blender to onion puree.
Add onion puree to the chopped pieces and mix well, pour in kefir. Kefir softens meat well and quickly; marinate for no more than 2 hours at room temperature or 6 hours in the refrigerator. This marinade cannot be stored for a long time, so fry the kebabs immediately after preparing it.

On mineral water and beer

Ingredients:

pork neck
savory
oregano
white onion
mineral water
pomegranate seeds

It turns out very appetizing, use various sauces instead of kepchoup

pork
freshly ground pepper

It turns out very tasty, juicy southern with the aroma of malt and hops.

How to properly grill shish kebab on a grill?

And we're going to light the grill. Preparing coals for the barbecue is a purely male matter.

Now they sell ready-made charcoal. And we give preference to real firewood. There is always birch firewood in the garden; a dried apple or cherry tree is ideal firewood. They burn almost without smoke and produce a lot of coals.

Do not use conifers trees, they have a lot of resin and they will spoil the smell and taste of meat. Also, do not use firewood lighters; they contain kerosene, which will also affect the taste. Use a fan if there is not enough wind.

While the wood is burning, prepare the skewers. Thread the meat along the grain, interspersed with pieces of bacon or slices of fresh vegetables. To ensure that it cooks well, you should not string it too tightly together.

As soon as the wood burns and the coal is ready, sprinkle it with coarse table salt, in an even layer. You will get dry hot heat. Also, the layer of salt will stop the access of oxygen to the coals, and they will not ignite, eliminating the need to spray the coals with water.

It should be fried over smoldering coals with good heat. The meat browns, the fat drips onto the coals, and a delicious meaty smell wafts out. At this stage, it is important not to overcook it and preserve the juice. This usually takes 20 minutes. Turn the skewers several times as they fry.

We cut the meat, if the juice is clear, everything is in order, you can remove it from the coals.

Place the finished delicacy on a large dish and let it rest for 10 minutes under foil. It turned out fried, with a golden brown crust on the outside, and juicy on the inside!

It is customary to serve onions with shish kebab, in any form, fresh or pickled. Baked potato and a large amount of fresh herbs (parsley, cilantro, dill).

Cooking in an electric kebab maker

Prepare pieces measuring 2 x 3 cm.
If they are made large, they will come into contact with the heating device.
If you make them small, they will turn out dry.
It is inconvenient to cook on this device for a large company, because the yield of the finished product is small.
Thread the meat onto skewers so that it does not slide down under its weight.
Insert the sharp edge of the skewer into the glass; excess fat will drain into it. Cover the electric kebab maker with a special metal cap and connect the electricity.
Skewers in vertical position rotate slowly, which ensures uniform frying from the heat of the lamp. In 10-15 minutes everything is ready! Place on a plate and serve with vegetables and herbs. Bon appetit!

If you ask which marinade is best, you will not get an answer. Some people like it spicy, some like it spicy, some like it sour. It's a matter of taste.

Hello again, Dear friends and guests of my blog! I continue this burning topic about kebabs and the most delicious marinades for them. Last time we looked at pickling methods. However, I already talked about that too.

There are simply incredibly many different recipes for outdoor meat that cannot be fit into one article. Therefore, today I want to talk a little more about this and describe it in detail.

I myself am so captivated by this topic that I simply cannot stop, summer is just around the corner. Weekend trips out of town are ahead. What's a picnic without a good barbecue? Yes, none!

My husband has already run out of prescriptions, but I am persistent and am not going to back down. I scoured the Internet and found many more interesting ways how to marinate shish kebab. In particular, from pork, since it is one of the most popular types of meat that Russians choose for outings.

Since I already wrote about this, I’ll just briefly remind you how to choose the right meat:

Choose only chilled food, never from the freezer.
Check freshness with your finger. Just poke it and if it recovers quickly, then everything is fine.
Color - the darker the meat, the older it is. Take the pinkish color.
The most suitable parts for barbecue are the neck, tenderloin, carbonate and ham.

Very interesting recipe, cooked on warm sunflower oil, which absorbs all the aroma of onions and spices. The meat infused in it is very soft and juicy.

Ingredients:

Pork tenderloin – 1.5 kg
Soy sauce - 20 g
Onions - 2 pcs.
Tomatoes - 5-6 pcs.
Vegetable oil - 15-20 gr.
Garlic - 2 cloves
Ground red pepper - 0.5 teaspoon
Paprika - 0.5 teaspoon
Salt - to taste
Bay leaf - 1 pc.

1. Remove all the peel from the tomato. To do this, make small cuts on top with a cross and place in hot boiling water for just a couple of seconds, then drain the boiling water and the skin can be easily removed. Then grate them into a bowl on a coarse grater and add salt and mix.

2. Cut the onion into half rings and place in a preheated frying pan, heat it up a little and squeeze the garlic into it, stir. Let it heat in the pan for another minute and turn it off. There is no need to fry the onion, just let it become slightly translucent.

3. Directly into the frying pan with the onions, while the oil is still warm, pour the spices, broken bay leaf and tomato pulp. Stir and add soy sauce. We do all this so that the warm oil gives an amazing aroma, saturated with onions and other spices. This effect will not work in cold oil.

4. Cut the tenderloin into portions that you will put on a skewer. Pour the marinade into it and mix well with your hands. Leave at room temperature for 2 hours, then you can put it in the refrigerator overnight. Although after 2 hours it can be fried on the grill.

The meat takes approximately 18-20 minutes to cook. Turn it over every 30 seconds to ensure it cooks properly on all sides. And your meat will be simply incredibly tasty, soft and juicy.

Recipe for pork kebab with vinegar and onions in mineral water

Here's another one for you quick recipe marinating for barbecue in carbonated mineral water. Mineral water does wonders with meat. It speeds up the process and the meat is quickly soaked in the prepared brine.

If you don't like regular vinegar, substitute apple or grape vinegar, but then add a tablespoon or two more.

Ingredients:

Pork neck - 1.5 kg
Large onions - 3 pcs.
Ground pepper - 1 teaspoon
Tomato paste - 4 tablespoons
Salt - 2 teaspoons
Sugar - 2 tablespoons
Vegetable oil - 50 g
Vinegar 9% - 4 tablespoons
Any spices for barbecue - 2 teaspoons
Sparkling mineral water

1. Cut the meat into pieces, approximately like Matchbox. Cut the onion into half rings and add to the meat. Next, alternately add salt, spices, sugar, tomato paste, vegetable oil, vinegar and cover everything with mineral water.

2. Taste the marinade; it should be spicy, a little salty, a little sweet, a little sour. If there is something missing, add a little more. The main thing is that it is sweet, sour and salty. The kebab will be ready for frying in two to three hours.

3. It takes about 15 minutes to cook on the grill, and at the same time it requires constant attention. It must be turned over all the time so that the meat is fried evenly. For this he will thank you with his indescribable aroma and taste.

A quick way to prepare juicy carbonated kebab

I just couldn't pass up this recipe. Here we will do without any marinade at all. But, despite all this, the meat will be so juicy that you will definitely want to make such a kebab more than once for yourself and your friends or guests at the dacha. The taste is simply amazing.

Ingredients:

Pork carbonate - 1.5 - 2 kg
Bacon – 150 gr
Butter - 150 gr
Dill - bunch
Garlic - 3-4 cloves
Salt and pepper - to taste

Cooking method:

1. Remove the butter from the refrigerator in advance to soften it a little. Mash the butter in a bowl with a fork, add the dill chopped with a knife. Season with salt and pepper. Squeeze the garlic into it or grate it on a fine grater. Mix everything well.

2. Slice small pieces bacon.

3. Cut the carbonade into steaks. Steaks are a must same thickness. Then you need to hit them with a hammer. Spread the prepared butter on each piece. Place the chopped bacon pieces there.

4. Then simply roll it into a tube. And do this with each piece. Place all the rolls in the freezer for -20-30 minutes to freeze and make it easier to cut. After the time has elapsed, cut the rolls into small rolls. And put it on the grill.

5. Place the skewers so that the sides with the oil look not down, but to the side. The coals should not be very hot, let them sit for a while so that the heat subsides. Cook for about 10-15 minutes, turning constantly.

This kebab turns out just super juicy. And note, you don’t need to keep it in any brine, you don’t have to wait until the meat is soaked. I highly recommend trying it at least once. You definitely won't regret it.

Super quick marinade using kiwi

Kiwi contains an enzyme that very quickly begins to corrode the meat, so if you choose this recipe, you must start cooking with a hot grill. The coals will just reach the desired state. If you overcook the meat in kiwi, it will lose its appearance, as if shabby.

Watch the detailed video recipe. Everything is described there in detail. The meat is really very soft and juicy with a slight sourness.

Delicious marinade for meat with pomegranate juice

But try it armenian recipe cooking barbecue. Another quick way, for those who don’t like to wait long.

Ingredients:

Pork – 1 kg
Onions - 3 pcs.
Salt, pepper, spices - to taste
Pomegranate - 1 pc.

1. Cut the meat to your liking, but preferably not too large pieces. Add salt, pepper and spices to it.

2. Cut the onion into half rings and mash in a mortar. However, you can mash it in a bowl with your hands, the main thing is that it produces juice. Place it over the meat. Mix well with your hands.

3. Peel the pomegranate. Divide into several parts and using a mortar, mash the pomegranate so that it produces juice. Place the remaining pulp with bones into the meat and pour the squeezed juice there. Stir and leave to marinate for 40 minutes.

4. As usual, the time for frying, depending on the part of the pork, will be from 15 to 30 minutes. And don’t forget to constantly turn the skewer over the heat. When you cook it on the grill, place it on the coals. Pine cones for smoking. The aroma will be amazing. But this is more like a recommendation for the described recipe, and not an obligation.

Classic quick recipe with onions in 3 hours

Most the simplest way starter meat for barbecue. Originally from Soviet Union. This is how they usually liked to cook when hiking, fishing, or at their dachas. The main thing here is to thoroughly mash the onion with the meat to get more juice.

Ingredients:

Meat (neck) - 1 kg
Onion - 2 pcs.
Salt and pepper - to taste
Vegetable oil - 50 g

Cut one onion into large rings. Chop the second onion finely. Salt and pepper the meat and add finely chopped onion. Mix well with your hands and pour in the oil. Stir again.

Then add large onion rings and stir gently so that the onion rings do not break. Leave for at least 3 hours. You can leave it overnight.

The onion rings can then be put on skewers along with the meat. Fry for about 15-20 minutes and you are ready to eat. I love eating straight from the skewer. But if it is more convenient, remove the meat onto plates. Very pleasant taste and soft meat.

Prepare delicious shish kebab using mustard

For this recipe, you can choose regular hot mustard, or you can use French beans. Just then take the proportion 1.5 times larger. This sauce imparts a special flavor to the meat, and it softens it well.

Ingredients:

Pork neck – 1 kg
Mustard - 1 tablespoon
Onion - 2 pcs.
Salt - to taste
Ground black pepper - to taste

Cut the meat into medium pieces. Pepper and add mustard to the meat. Stir for about two minutes to ensure the mustard is thoroughly coated on each piece.

Cut the onion into rings and half rings and add to the meat. Add salt and mix everything well, pressing directly on the onion to extract juice. Leave our starter at room temperature for 3-4 hours. After this, you can put it on skewers and cook.

Marinade with mayonnaise for juicy meat

Ingredients for 1 kg of pork:

Onions - 5-6 pcs.
Mayonnaise - 250 gr
Ground paprika - 0.5 teaspoon
Ground black pepper - 0.5 teaspoon
Sumac - 1 teaspoon
Ground coriander - 1 teaspoon
Salt - to taste

1. Cut the onion into rings, chop half the onion in a blender or on a fine grater to make a paste. And mix with mayonnaise.

2. Cut the meat into portions and add all the spices and salt. Then add mayonnaise and onion paste. And mix again.

3. Place a layer of onion rings in a separate bowl, then the next layer of meat, another layer of onion on top, and so on. Alternate layers of meat and onions. Place the remaining mayonnaise on top and cover everything with a lid. Place in the refrigerator for 6-8 hours, or preferably overnight.

4. The next day, place the meat on skewers, wait until the wood burns down to gray coals and place the skewers on the manga. 15-25 minutes and you have a wonderful, juicy and aromatic kebab.

Video on how to prepare two marinades using beer and kefir with honey

I found a wonderful video that shows two recipes for marinating meat for a picnic. The first one is on beer with honey. And the second one is made with kefir and honey. Both recipes use a blender to puree all ingredients.

Ingredients for the beer recipe:

Meat - 1.5 kg
Light beer – 0.5 l
Vegetable oil - 100 g
Garlic - 2-3 pcs.
Onions - 2 pcs.
Sumac - 1 teaspoon
Salt - to taste
Ginger root - 20 gr.
Honey - 1 tbsp
Ground pepper - to taste

Ingredients for the kefir recipe:

Meat - 1.5 kg.
Kefir - 0.5 l
Honey - 1 tbsp
Garlic - 2-3 pcs.
Ground black pepper - to taste
Salt - to taste
Lemon - 1/2 pcs.

Now see how to cook meat for barbecue.

Dear friends, I really want to hope that you will appreciate all these recipes. Each has its own “zest”, and each is worthy of your barbecue. Try them at least once, you definitely won't be disappointed. Write in the comments which one you liked best.

Now I'm finishing up and see you in the next articles. Don't forget about me and I will please you with new ones wonderful recipes. All the best to you.

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