What's the best way to cook pork shish kebab? Pork shish kebab. Recipes for the most delicious marinades for juicy and tender meat. Marinade for beef shish kebab

May is just around the corner, which means that soon everyone will be heading out of town, to nature and summer cottages - to work and relax, to eat delicious food, of course, prepared with their own hands.

Kilograms of meat will be cooked on grills, on skewers and grates, and a tantalizing aroma will spread throughout the area.

In general, kebabs can be made from chicken, fish, veal and lamb. But the most popular type of meat is pork. It quickly pickles and fries, and therefore in this article we will choose it.

A lot depends on the choice of meat. For grilling, the meat of the neck is mostly chosen, and rightly so. For a juicy and tender kebab, there should be some fat in it, that is, the meat should all be in thin layers of fat. In addition, the meat should be fresh, pleasant pink in color and free of unpleasant odors.

When cutting meat, it is advisable to cut the pork carcass against the grain into equal small pieces, weighing approximately 50-60 g. Why?

If the pieces are too large, they may not cook well, and they need to be kept on the fire for longer than expected - they will lose precious juice. If they are too small, the meat may also dry out from the heat of the coals. They should be the same for uniform frying on the skewer.

When threading the kebab onto skewers, make sure that nothing hangs from the meat row - fragments of meat, onions, film. Before frying, try to remove all components of the marinade from the meat - onions, herbs, excess spices, etc. On the grill over hot coals, all fragments and particles burn, therefore, the taste and appearance of the kebab are spoiled.

Of course, the process of preparing barbecue is a whole ritual that takes place with a certain mood and preparation. I willingly give primacy in preparing this dish to men. In addition, we decide on the choice of marinade, because there are hundreds of options and recipes, and how exactly to marinate the meat is up to you.

Although I will support the opinion of many, the most important thing in barbecue is the right choice of meat. Delicious marinades, hot coals in the grill and juicy meat on the table!

Pork shish kebab with mineral water

Pork shish kebab with mineral water turns out juicy and tasty, and this recipe does not require long marinating time.

So fragrant and beautiful, once on your home table or in nature, it will undoubtedly delight all your family and friends. Marinate the meat according to this recipe and fry with pleasure!

You will need:

• 2.5 kg pork (neck)
• 10-12 pcs. bulb onions
• 1 tsp. salt
• 1 tsp. sugar
• barbecue seasoning
• 100 ml mineral water

Cooking method:

Cut the meat into pieces of 50-60 g

Peel the onion, wash and dry

Cut the peeled onion into half rings and place it in a deep plastic bowl with a lid.

Salt the onion just a little

And we knead it well with our hands so that it lets out the juice

Add meat and mix it with onions

Add your favorite barbecue seasoning

Advice! Don’t get carried away with seasonings - shish kebab should be tasty fried meat, and a large number of seasonings interrupts the natural aroma and taste.

Add a teaspoon of sugar

For an even color of shish kebab on the grill, it is recommended to add a couple of tablespoons of vegetable oil to the marinade.

Choose medium carbonated mineral water

Pour the kebab on top

Cover with a plate on top

Cover the container with a lid

Marinate for one hour at room temperature, another three hours in the cold - you can fry the kebab

Thread the kebab onto a skewer

Fry the meat on prepared coals on the grill

Rotate the skewers with meat regularly to ensure even browning of the kebab.

Bon appetit!

How to cook pork kebab with lemon

So many people, so many opinions and tastes... Perhaps you will like this wonderful recipe for kebab marinated in lemon juice with onions?

The meat turns out juicy, tasty and aromatic, with such a dish at the head of the table no one will remain indifferent - everyone will like it without exception! And applause for the kebab maker!

This marinade has some secrets - we’ll reveal them all without hiding anything. And as a result, a magnificent barbecue to the delight of your family and friends

You will need:

• 1.5-2 kg pork (neck)
• 2 lemons
• 4 things. bulb onions
• salt pepper
• 2nd branch rosemary
• parsley
• barbecue seasoning

Cooking method:

1. Cut the meat into small equal pieces
2. Chop the onion into large half rings, mix with the meat in a convenient bowl
3. Next, pepper and add a little barbecue seasoning
4. Chop the parsley with a knife and divide the rosemary into small sprigs, add to the marinade and mix
5. Cut the lemons in half and carefully squeeze the juice into the marinade.
6. Next, grind the remaining lemon in a processor, add the mixture to the meat - the zest will only improve the taste
7. DO NOT SALT the marinade! Close the lid and leave at room temperature for 1-1.5 hours, or put in the cold for 10-12 hours
8. Next, string the kebab onto skewers, removing the greens and remaining zest from the meat.
9. Before frying, you can add a little salt to your taste.
10. Grill over charcoal until done, about 15-17 minutes.

Bon appetit!

Delicious pork kebab with pomegranate juice

Here is a great recipe for pork kebab marinated in pomegranate juice. The main condition is that the pomegranate juice must be freshly squeezed in front of you. This is the key to the success of the kebab - it will turn out aromatic, juicy and tasty! Good luck!

You will need:

• 3.5-4 kg pork (neck)
• 1 l pomegranate juice
• 10-12 pcs. onion, cut into half rings
• 1 p. fresh cilantro
• 1 p. fresh parsley
• table salt
• red chili pepper
• allspice black peppercorns
• mortar

Cooking method:

Cut the meat into pieces of 50-60 g and place in a cup convenient for mixing

Grind the black peppercorns in a mortar and add to the meat

Chop the cilantro and parsley with a knife, add to the meat and stir

After the greens, add the onion to the meat in parts, after crushing each portion in your hands, mix

Pour pomegranate juice over the meat and stir

After marinating in pomegranate juice, the meat turns out pink and appetizing.

Thread it onto a skewer, trying to remove as much chopped greens and onions from it as possible.

We send the meat to the grill - fry on prepared coals

Rotate the skewers regularly to ensure even browning.

Sprinkle the finished kebab with onion and herb half rings

Bon appetit!

Pork shish kebab with kefir

Flavorful pork kebab marinated in kefir? Try making shish kebab using this simple recipe and you won’t regret it. Bright-tasting seasonings and fresh herbs will greatly decorate the meat, emphasizing only its advantages.

It is known that lactic acid works wonders on meat, softening even bad pieces. Take note of the recipe and enjoy the amazing taste!

You will need:

• 1.5 kg pork (neck)
• 1 kg onion
• 500 ml kefir 2.2-3.2% fat
• 1 tsp. sugar
• 50 g fresh cilantro
• 50 g fresh parsley
• barbecue seasoning
• salt, pepper to taste

Cooking method:

1. Cut the meat into portions weighing approximately 50-60 g, place them in a convenient container with a lid
2. Grate half the onion and add to the meat, mix with your hands
3. Next, add pepper, salt, sugar and barbecue seasoning to the marinade, mix with your hands
4. Chop the greens with a knife and add to the kebab
5. Pour kefir into the meat and mix, each piece should contain a marinade mixture of kefir, herbs and spices
6. Cut the rest of the onion into rings and place on top of the meat, do not stir anymore
7. Cover the container with meat in the marinade with a lid and leave at room temperature for 3-4 hours, or refrigerate for 10-12 hours
8. Next, string the meat onto skewers, alternating pieces with onion rings
9. We try to remove the greens from the marinade from the meat as much as possible, fry over prepared coals on the grill until cooked, 15-17 minutes.

Bon appetit!

Video recipe for juicy pork kebab with dry wine

To make a delicious dish on the coals or in the oven, you need to choose the right marinade for pork kebab. There are a huge number of pickling options: Armenian recipe, Georgian, Abkhazian, classic and many others. All of them involve the use of various spices, vegetables, aromatic herbs and seasonings.

How to marinate pork kebab

To make a charcoal dish more flavorful and soft, you need to properly marinate the pork for barbecue. By itself, this meat is considered soft, but the marinade enhances this property, making the pork fibers even more tender. In addition, the marinating process assumes that the meat will acquire new tastes, herbs and spices will enhance its aroma and make it appetizing.

There are a lot of options for how to marinate meat for pork kebab. You can start with the simplest and fastest thing - sprinkle the meat pieces with salt and ground black pepper, try adding other spices if desired. A common and classic option is the onion-vinegar marinade, based on tomato juice. Today, fillings with fruit juices - pomegranate, apple, kiwi - are becoming popular.

The simplest option is to use lemon juice with onions and peppers. This sour marinade gives the meat a slight bitterness, but its saltiness is increased by pouring garlic and soy sauce. Sweet marinades are also popular - tomato juice is used for this. Kefir and mineral water make meat more juicy due to carbon dioxide bubbles. The tomato marinade makes the pork slightly sweet, and the red wine makes it tart.

The correct marinating procedure is as follows: cut the chilled meat into portions, mix all the spices, juices and seasonings, immerse the meat in this mixture or rub it on all sides, topping it with onions and vegetables. It is worth immersing the pork completely in the marinade so that it covers it evenly. After a certain time of infusion, the pieces are removed, strung on skewers and fried over coals. To maintain the juiciness of the pork, you should periodically baste the surface with the remaining sauce while frying.

How long to marinate

After selecting the products for pouring, the natural question will be how long to marinate pork kebab? The duration of infusion depends on the decision of the cooks. The fastest processes last up to 3 hours, on average the pieces last 3-5 hours, and ideally – 1-2 days. The longer you keep the meat in the marinating mixture, the richer the flavor will be and the softer the consistency will become.

Pork skewers marinade recipe

It’s easy to find suitable recipes for marinating pork shish kebab, because there are so many of them that any cook can handle this process. You can choose a cooking recipe based on the use of herbs, adjika, wine or even onions with beer. Some options offer a step-by-step recipe or a recipe with photos to clearly show cooks how to marinate meat preparations to get the most delicious dish.

With onion

• Number of servings: 7 persons.
• Calorie content of the dish: 20 kcal.
• Purpose: for lunch.
• Kitchen: author's.

The simplest option for preparing baked meat is pork kebab in onion marinade, which does not require much time. Due to the release of onion juice, the meat is not tanned, but is destroyed between the fibers, which makes it tender and soft. For 1 kg of meat you should take 1 kg of onion to get the rich taste of the final snack. To make this you will need a blender or food processor.

Ingredients:

• onions – 1 kg;
• ground black pepper – 20 g;
• bay leaf – 3 pcs.;
• salt - a pinch;
• sugar – 5 g;
• lemon juice – 40 ml;
• coriander - a pinch.

Cooking method:

1. Peel the onion, cut into small cubes, grind the bay leaf or crumble it with your hands.
2. Mix all ingredients in a blender until smooth, marinate the meat overnight, and leave in the refrigerator.
3. Instead of lemon juice, it is permissible to take table vinegar 6 or 9%.

With vinegar

• Number of servings: 12 persons.
• Calorie content of the dish: 306 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: easy.

The following recipe will help you learn how to prepare a marinade from vinegar. It differs from the usual options in that it involves the use of white wine vinegar rather than table essence. The combination of such a soft component with spices and spicy vegetables makes the filling aromatic and spicy, which gives the necessary taste to the pork. Guests and friends will like this original option more than the classic one.

Ingredients:

• garlic – 3 cloves;
• onions – 2 pcs.;
• white wine vinegar – 40 ml;
• sesame oil – 60 ml;
• sugar – 10 g;
• hot pepper – 3 pods;
• cloves – 2 g;
• rosemary - a pinch;
• cinnamon – 10 g;
• thyme - a pinch;
• thyme - a pinch;
• bay leaf – 2 pcs.

Cooking method:

1. Press the garlic through a press, finely chop the onion, cut the hot pepper in half.
2. Mix all ingredients, pour over meat overnight, and refrigerate.
3. In the morning, drain in a colander, drain, and season with fresh chopped dill if desired.

With mayonnaise

• Cooking time: 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 200 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: easy.

The instructions below will teach you how to prepare marinade for pork shish kebab with mayonnaise. This is one of the simplest and most common recipes, for which it is better to take full-fat Provencal mayonnaise sauce without additives and mix it with tomato ketchup. It would be good to choose the latter marked for barbecue, since it contains the necessary spices, but the classic one is also suitable.

Ingredients:

• onions – 4 pcs.;
• grill seasoning - packet;
• liquid smoke – 10 ml;
• mayonnaise – 40 ml;
• ketchup – 40 ml;
• table mustard – 10 ml;
• garlic – 3 cloves.

Cooking method:

1. Cut the onion into rings and add the pieces of meat along with the seasoning.
2. Lubricate them with a mixture of mayonnaise, ketchup with mustard, and crushed garlic.
3. Leave for 2 hours in a cool place.

Quick marinade

• Cooking time: 10 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 31 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: easy.

A step-by-step recipe for a quick marinade is simple even for novice cooks, because it involves using chopped ingredients and pouring them over prepared meat pieces. This base, as the Armenian recipe suggests, is onion, supplemented with chopped cilantro, lemon juice and aromatic seasonings. Unlike other marinades, this one turns out liquid, and how to make it correctly, you will learn further.

Ingredients:

• onions – 5 pcs.;
• water – half a glass;
• parsley - a bunch;
• cilantro - a bunch;
• lemon – ½ piece;
• coarse salt – 10 g;
• ground coriander – 10 g;
• nutmeg – 10 g;
• red pepper – 10 g;
• black pepper – 10 g.

Cooking method:

1. Peel the onions, chop into cubes, chop the greens, squeeze the juice from the lemon.
2. Mix all the ingredients and marinate the pork for 3 hours.

With lemon

• Cooking time: 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 23 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: easy.

How to prepare a marinade for pork with lemon and onion will be indicated below. The original combination of lemon juice with onion rings will make the meat juicy and aromatic, and when you bite you will feel the delicate fibers. Fresh mint adds a piquancy to the filling, which feels like a slight refreshing chill and emphasizes the appetizing taste of fried meat.

Ingredients:

• onions – 2 pcs.;
• lemon – 1 pc.;
• garlic – 5 cloves;
• fresh mint - 2 stalks.

Cooking method:

1. Cut the onions into rings, press the garlic through a press.
2. Scald the lemon with boiling water and cut in half. Leave one part for decoration, squeeze the juice out of the second. Tear the mint with your hands.
3. Rub the meat slices with juice, garlic, sprinkle with onion rings and mint leaves. Leave under the film and press for 4 hours, skewer the kebab mixed with onion rings, fry until done.
4. When serving, garnish with lemon slices.

Classic

• Cooking time: 20 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 18 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: easy.

A classic pork marinade is easy to make because it uses a minimum of ingredients that every self-respecting housewife can find. A simple barbecue sauce will preserve the natural taste of the meat, giving it a new, subtle note of exquisite taste and highlighting the natural aroma. This option will appeal to everyone who tries it, because it only enhances the natural taste of pork.

Ingredients:

• vinegar 9% – 100 ml;
• salt – 20 g;
• ground black pepper - a pinch;
• onions - half a kilo;
• water - glass.

Cooking method:

1. Peel the onions, chop finely, add water.
2. Add the remaining ingredients and leave for 15 minutes.
3. Pour over the pork pieces for 3 hours, fry until done.

Pomegranate

• Cooking time: 10 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 200 kcal.
• Purpose: for lunch.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

The traditional Georgian recipe suggests making a marinade for shish kebab with pomegranate juice, which will give the meat a new, unique taste. The combination of sour and astringent tart juice from a healthy fruit with a mixture of classic spices makes the kebab piquant, spicy and very aromatic. Similarly, you can prepare a marinade with lingonberry juice or any other sour berry.

Ingredients:

• onions – 4 pcs.;
• pomegranate juice – 650 ml;
• vegetable oil – 40 ml;
• hops-suneli – 20 g;
• coriander seeds – 5 g;
• black pepper – 5 g;
• salt – 10 g.

Cooking method:

1. Cut the onions into rings and mix with the pork.
2. Sprinkle with spices and crushed coriander. After mixing, pour in the juice with vegetable oil and knead again.
3. Cover with a plate, put under pressure, keep for 2 days, stirring occasionally.

From mineral water

• Cooking time: 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 181 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: easy.

Mineral water pork marinade, which according to the recipe is mixed with full-fat Provencal mayonnaise, has a pleasant sour-spicy taste. You can diversify it by including slices of tomatoes and slices of red bell pepper, which will highlight the taste of pork kebab and make it more appetizing. All guests will appreciate the nutritious dish.

Ingredients:

• mayonnaise – 250 ml;
• sour cream – 20 ml;
• sparkling mineral water – 20 ml;
• black pepper – 20 g;
• salt – 20 g.

Cooking method:

1. Mix mayonnaise with sour cream, add spices and mineral water.
2. Place pieces of meat and hold while the coals cook. If desired, add onion rings, tomato slices and bell peppers when frying.

With kefir

• Cooking time: 10 minutes.
• Number of servings: 15 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: easy.

Another simple recipe for marinade for kebab with kefir will help you make a delicious, appetizing dish, preserving the juiciness and softness of the meat. This option will work for most types of meat, not just pork. You can diversify it by adding dark beer to give it a light malty hue and a caramel color to the crust. Without it, you will get a light golden surface.

Ingredients:

• kefir - half a liter;
• garlic – 20 g;
• salt – 25 g;
• liquid honey – 15 ml;
• lemon – 1 pc.

Cooking method:

1. Grind the peeled garlic in a blender, add salt, add lemon juice and honey.
2. Pour in kefir, stir, marinate the meat for 3-4 hours, fry until cooked.

From kiwi

• Cooking time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 228 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: easy.

The Armenian filling recipe has another variation - kiwi marinade for shish kebab, which gives the meat an exquisite sweet and sour taste. Due to the acid content in the fruit, the pork loosens, which makes its fibers softer and more tender. To ensure that the meat still retains its spicy spiciness, traditional ground black pepper is used, diluting it with allspice or white pepper if desired.

Ingredients:

• kiwi – 1 kg;
• onions – 3 pcs.;
• vegetable oil – 20 ml;
• salt – 20 g;
• black pepper – 20 g.

Cooking method:

1. Peel the kiwi, chop with a blender, fork or grate.
2. Peel the onions, cut into rings, add salt.
3. Mix all ingredients and marinate meat for half an hour.

To ensure that the prepared marinade for pork kebab does not disappoint the cook, you should listen to the advice of professionals:

• for juicy kebab, you don’t need to cut the meat too finely so that it doesn’t turn into puree during marinating;
• When frying over coals, you need to make sure that the kebab does not dry out and sprinkle with the remaining sauce;
• classic onion marinade can be easily varied by adding cilantro, marjoram, basil and sage;
• a delicious sauce is considered to be a mixture of butter, red onion, basil, sage, white wine, olive oil and sugar;
• a pleasant spicy filling can be prepared from onions, garlic, natural yogurt, ground ginger, coriander, cumin, cilantro and cardamom;
• It is better to serve shish kebab with fresh tomatoes, Caucasian lavash and herbs;
• wine marinade can be made based on white wine, champagne or plum;
• in addition to the kefir base, you can make a filling from tan, mayonnaise, fermented baked milk;
• Mayonnaise with onions is considered a universal sauce for any meat kebab.

Video

How to marinate kebab so that it turns out soft and juicy? The correct marinade is also important, as it significantly affects the final result.

Everyone loves such a delicious dish as kebabs - adults and children. Spring is in the yard, which means the grill will help you, we get out into nature, and for those who have a private home, it’s even easier to organize a barbecue event - right in your own yard.

Many people like traditional lamb shish kebab, although this meat is considered specific, requiring a lot of attention when choosing from the seller and a competent marinade for it. For barbecue, we choose meat from young sheep up to one year old. The meat of a young animal is red, elastic, and the fat is a delicate cream color.

Some people are fans of pork kebab. This is an excellent option for grilling. Pork neck is ideal for a good barbecue. A good shish kebab can also be made from other parts of the carcass, such as tenderloin, loin or ribs. When using aggressive marinades based on onion juice, kefir, kiwi and others, you can achieve excellent results in softening meat.

There is a whole army of chicken kebab lovers. Chicken meat turns out appetizing, juicy and aromatic. In fact, drumsticks, thighs or wings are a win-win.

For barbecue, turkey, young beef, fish and rabbit meat are used. Each type of meat produces a dish with its own unique taste, and you can choose your own marinade for each.

Classic marinades for barbecue

Using classic barbecue marinades, you can prepare any part of the carcass for frying. Here are excellent options for marinades for every taste, all you have to do is choose and cook.

Add your favorite spices and seasonings, but be in moderation. Enjoy the great taste of aromatic kebab with friends and family. Have a nice holiday!

Onion marinade for barbecue

You will need:

• 1.5 kg meat
• 6 pcs. large onion
• salt to taste
• 0.5 tsp. red paprika
• 50 g cilantro

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Rub the pieces with salt, paprika and pepper
3. Grate the entire onion or chop it in a blender, squeeze the juice from the pulp
4. Pour the onion juice over the meat and stir
5. Leave the meat for 4 hours at room temperature, or 8-10 hours in the cold
6. If desired, sprinkle the finished kebab with finely chopped cilantro

Marinade for shish kebab with mayonnaise

You will need:

• 2 kg meat
• 500 g mayonnaise
• 4 things. onion
• salt and pepper to taste
• 3-4 pcs. bay leaf

Cooking method:

1. Season with salt and pepper, leave the meat for 15 minutes
2. Lubricate each piece of meat with mayonnaise, but remember that there should not be too much mayonnaise
3. Cut the onion into half rings
4. Mix some of the onion with the meat, lay some on top
5. Cover the container with meat with a lid and refrigerate for 12 hours

Marinade for shish kebab with onion and lemon juice

You will need:

• 2 kg meat
• 2 pcs. bulb onions
• 1 PC. fresh lemon
• 3 pcs. bay leaf
• 15 pcs. black peppercorns
• 1-2 tsp. salt
• dried herbs (parsley, dill, marjoram, basil)

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Crush the pepper and grind it in a mortar
3. Cut the onion into half rings
4. Squeeze juice from lemon
5. Combine meat with spices and onions, pour in lemon juice, stir
6. The meat should be marinated in the cold for 5–8 hours

Bon appetit!

Marinade for shish kebab with tomato juice

You will need:

• 2 kg meat
• 1 l tomato juice without salt, without sugar
• 3 pcs. bulb onions
• salt to taste

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Cut the onion into half rings and grate with salt
3. Mix meat with onions and spices
4. Pour in tomato juice, stir, the juice should cover the meat
5. Leave the kebab to marinate in the cold for 3 hours

Marinade for shish kebab with dry wine

You will need:

• 2 kg meat
• 1 kg onion
• 200 g dry red wine
• 2 tbsp. l. spices for barbecue
• salt to taste

Cooking method:

1. Cut the onion into half rings
2. Cut the meat into pieces of 50-60 g
3. Mix meat, onion and spices, pour in wine, leave the kebab in the marinade overnight
4. Before frying, salt the pieces to taste

Marinade for shish kebab with olive oil

You will need:

• 2 kg meat
• 2 pcs. bulb onions
• 2 tsp. dried basil
• 2 pcs. ground black pepper
• 1 pc. ground red pepper
• 1 tsp. table salt
• 4 tbsp. l. olive oil

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Cut the onion into half rings
3. Mix meat with onion, spices and olive oil
4. Leave to marinate in the cold for at least 4 hours

Marinade for shish kebab with kefir

You will need:

• 3-4 kg meat
• 1 l kefir 3.2% fat
• 4 things. bulb onions
• 2 tsp. sugar
• 3 tsp. salt
• 3 pcs. ground black pepper

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Cut the onion into half rings
3. Mix meat with onions and spices
4. Leave the kebab to marinate in the cold for at least 4 hours

Marinade for shish kebab with lemon juice and mineral water

You will need:

• 3 kg meat
• 0.5 l mineral water
• 1 PC. lemon
• spicy dried herbs to taste (dill, basil, parsley, barberry, cumin)
• 20 pcs. black peppercorns
• 3 tsp. table salt

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Squeeze the juice from the lemon, cut the remaining lemon and add to the meat.
3. Pour mineral water over meat
4. Mix all ingredients and leave to marinate for 1-1.5 hours

Marinade for shish kebab with vegetables

For 1 kg of meat you will need:

• 3 pcs. large tomato
• 2 pcs. bulb onions
• 1 PC. Sweet pepper
• 2 tbsp. l. vegetable oil
• salt and spices to taste

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Wash and dry all vegetables
3. Chop the tomatoes into small pieces and mix with the meat
4. Cut the sweet pepper into strips
5. Chop onions into half rings
6. Mix everything in a convenient bowl along with dried herbs and oil, salt to taste
7. Place in the refrigerator for 2-3 hours

Marinade for shish kebab with mustard

You will need:

• 1.5 kg meat
• 1 tbsp. l. spicy mustard
• 2 pcs. bulb onions
• 2 tbsp. l. vinegar
• 1 tsp. ground red paprika
• 1 tsp. pepper mixture
• 1 tsp. Provencal herbs
• salt to taste

Cooking method:

1. Cut the kebab meat into pieces of 45-50 g
2. Cut the onion into half rings, mix it with the meat
3. Mix mustard with vinegar, seasonings, add the mixture to the meat and stir
4. Salt to taste
5. Leave in the refrigerator for an hour and a half, covering the container with a lid or cling film.

We marinate shish kebab according to original recipes

Perhaps you want to experiment with barbecue marinade? Try something new for yourself, it will be interesting.

Here you are offered original recipes for marinades, each of them is interesting in its own way - a spicy marinade with grapefruit, an amazing version with beer and even a marinade with tea and others.

Surprise everyone with your culinary experiments! You will succeed - your guests will be happy. Good luck!

Marinade for shish kebab with grapefruit

You will need:

• 1.5 kg meat
• 1 PC. grapefruit
• 2 tbsp. l. vegetable oil
• 2 pcs. large onion
• 50 g parsley
• 50 g cilantro
• 0.5 tsp. coriander
• 0.5 tsp. pepper mixture
• salt to taste

Cooking method:

1. Peel the grapefruit from the peel and inner films, finely chop the pulp and crush
2. Cut the onion into half rings
3. Cut the meat into pieces of 45–50 g
4. Place all ingredients in an enamel bowl, add salt and pepper, sprinkle with coriander, mix with onion and grapefruit
5. Marinate at room temperature for 1 hour

Beer marinade for shish kebab

You will need:

• 2 kg meat
• 650 g light beer
• 4 things. bulb onions
• 2 teeth garlic
• 1 tsp. ground coriander
• 0.5 tsp. ground red pepper
• 0.5 tsp. ground black pepper
• 2 tsp. salt

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Cut the onion into half rings
3. Crush garlic with spices
4. Mix everything well, pour in beer and let marinate for 7-8 hours in a cold place.
5. Add salt before frying the kebab, after draining all the marinade from it

Marinade for shish kebab with tea

You will need:

• 2 kg meat
• 100 g black tea leaves
• 600 g boiling water
• 2 tbsp. l. set of spices for barbecue
• soy sauce to taste

Cooking method:

1. Pour boiling water over the tea and let it brew
2. Cut the meat into pieces 50-55 g
3. Cut the onion into half rings
4. Drain the tea, add salt, soy sauce and a set of spices for kebab
5. Layer the meat and onions, pour in the marinade and leave in a cool place for 6-9 hours

Marinade for shish kebab with yogurt

You will need:

• 2 kg meat
• 1 tbsp. unsweetened yogurt
• 6 pcs. onion
• 4 teeth garlic
• 1 PC. fresh lemon
• 1 pc. ground saffron
• 1 tbsp. l. warm water
• ground black pepper

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Rub all the pieces with salt and pepper and set aside
3. Saffron needs to be soaked in water for 15 minutes.
4. Cut the onion into half rings
5. Grate the garlic on a fine grater
6. Mix meat with onion, add garlic, saffron and yogurt and mix well
7. Let marinate in the cold for 6-7 hours

Marinade for shish kebab with orange and lemon

You will need:

• 1.5 kg meat
• 1 PC. large orange
• 1 PC. lemon
• 50 g fresh parsley
• 1 tsp. khmeli-suneli
• 1 pc. ground red pepper
• salt to taste

Cooking method:

1. Cut the meat into small pieces of 50-55 g
2. Squeeze juice from orange and lemon
3. Add orange and lemon juice, seasonings to the meat, salt to taste and mix
4. Cover the container with a lid and refrigerate for 50-60 minutes.
5. If desired, sprinkle the finished kebab with finely chopped parsley

Marinade for shish kebab with honey and soy sauce

You will need:

• 2 kg meat
• 200 ml dry wine
• 200 ml soy sauce
• 5 tooth garlic
• 3 cm ginger root
• 3 tbsp. l. honey
• 1.5 tsp. ground black pepper

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Grate garlic and ginger
3. Heat the honey a little in the microwave
4. Mix soy sauce, honey, garlic, ginger, add pepper and pour in wine
5. Pour the marinade over the meat, stir and refrigerate for 4-6 hours.

Ginger-soy marinade for shish kebab with orange zest

You will need:

• 1.5 kg meat
• 4 tbsp. l. soy sauce
• 1 PC. lemon
• 1 p. fresh parsley
• 1 tsp. grated ginger
• 1 tsp. grated orange zest
• 1 tsp. ground black pepper
• salt to taste

Cooking method:

1. Salt and pepper the pieces of meat, place in an enamel bowl
2. Cut the lemon into slices and add them to the meat
3. Pour in soy sauce mixed with ginger and orange zest
4. Mix everything well, leave for 30-40 minutes
5. If desired, serve the finished kebab to the table, sprinkled with parsley

Fruit marinades for barbecue

Of course, fruit marinades for barbecue exist for amateurs, but their secret is that there is not a trace of the taste of the fruit during frying, but fruit acid works wonders on the meat, intensively affects its structure, making it juicy and soft. It's worth trying to cook!

Marinade for shish kebab with kiwi

You will need:

• 2 kg meat
• 3 pcs. kiwi
• 1 kg onion
• 1 tbsp. l. ground black pepper

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Cut the onion into half rings
3. Peel the kiwi and grate (or cut into small cubes)
4. Mix all ingredients and leave to marinate at room temperature for 30-40 minutes

Marinade for shish kebab with pomegranate juice

You will need:

• 4 kg meat
• 1 liter freshly squeezed pomegranate juice
• 4-5 pcs. bulb onions
• spices to taste (ground red and black pepper, cumin, coriander)
• 4 tsp. table salt

Cooking method:

1. Cut the meat into pieces of 50-55 g
2. Cut the onion into half rings
3. Mix all ingredients well, leave to marinate in the cold for 8-9 hours

Marinade for shish kebab with apple juice and mineral water

Cooking method:

• 3 kg meat
• 6 pcs. bulb onions
• coriander
• ground black pepper
• salt to taste
• freshly squeezed apple juice
• mineral water

You will need:

1. Cut the meat into pieces 50-55 g
2. Cut the onion into half rings
3. Salt and pepper the meat and place in layers with onions in a deep bowl
4. Pour apple juice and mineral water until the liquid covers the meat
5. The amount of juice and mineral water should be approximately 50/50
6. Leave the meat in the marinade at room temperature for 1-1.5 hours

Video recipe for the most delicious kebab

Meat cooked over smoldering coals is a self-sufficient dish. But I know how to make it better! I offer you five almost ideal solutions for how to marinate pork kebab so that the meat is juicy, soft and flavorful. Why "almost"? Because usually a cook rarely manages to “snatch” a piece from the meat masterpiece he has created with a subtle smoky aroma. While he is putting out the grill, the splendor of the kebab has long been laid out on plates or is even actively participating in the digestion process. But here, too, there is a wonderful way out - entrust the preparation of juicy kebab to someone else. But be sure to write down the recipes for pork marinades; they will come in handy many times.

Method for marinating pork shish kebab with onions and spices

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

Ingredients:

How to deliciously marinate shish kebab in onions:

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

Kiwi for delicious tough meat kebabs

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

What products will be needed:

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

Detailed marinade recipe:

1. Peel several small onions. Wash thoroughly. And then cut into rings or half rings about 1-1.5 cm thick.
2. Chop the peeled garlic into thin slices. If you don't have fresh, replace it with dry seasoning. You will need about 1 tsp.
3. Remove the skin from the kiwi with a knife. Wash it. Grind into a paste using a blender. Or just grate finely.
4. Prepare the main ingredient. Wash it thoroughly. Remove veins and films (if any). Dry with paper towels. Cut into portions for grilling or skewers. Then place in a suitable glass or enamel deep container.
5. Add chopped onion, garlic, and kiwi puree to the pork. Also add some ground pepper or other spices to taste. Stir. Cover the bowl. Marinate the meat in a cold place for 30-40 minutes (pork neck, tenderloin) to 2 hours (ham, shoulder) depending on its toughness. This is an express marinating method. Pork should not be left in a mixture of kiwi and spices overnight or for a day. This is a case where the best is the enemy of the good. Overcooked pieces of meat will turn into mush.
6. Add salt before cooking. Thread the meat slices onto skewers or grill as you normally would. I barbecued like this last weekend. The meat was juicy and appetizing. And even my husband ate this pork with pleasure, even though he prefers lamb.

Beer-based marinade

Just don’t tell men what you’ll marinate your kebab in. In 99 cases out of 100, the reaction of “beer club members” is easy to predict. They will never allow such a “barbaric” way to deal with their favorite drink. But most of them will easily accept the fact that their beer limit has decreased by exactly 1 liter when they try the juicy and aromatic kebab prepared according to this recipe. The pork will be soft, melt in your mouth, and have a pleasant flavor.

What we will cook from:

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

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

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

How to marinate shish kebab in mineral water

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

List of required products:

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

How to cook pork shish kebab using mineral water:

1. Cut the well-washed meat into fairly large pieces. But keep in mind that the larger the cut, the longer the kebab will fry. Place it in a spacious, deep vessel or bucket.
2. Peel the onion. And chop into medium-thick rings, half rings or quarter rings.
3. Transfer to meat. Add all the dry spices there - coriander grains, paprika, ground black pepper. You can adjust their quantity to your liking. Also add salt immediately. Mineral water will prevent the meat from becoming tough, even if you salt it right away. Mix with your hands. I even advise you to mash the ingredients a little so that the juice comes out of the onion.
4. Pour in mineral water. It should completely cover the meat. Do you have some mineral water left? Save it for basting the pork while grilling. Well, for emergency extinguishing of coals if they suddenly ignite. Cover the container hermetically. And put it in the refrigerator for 8-12 hours.
5. Cook the shish kebab in the traditional way, pouring the remaining marinade and mineral water in the process.

Marinate pork for barbecue in wine

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

List of what is needed:

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

Preparation:

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

Happy smoky barbecue season!

Shashlik- This is a very ancient dish with an interesting history. In the distant past, warriors took pieces of meat with them on long campaigns. To prevent the meat from spoiling, they threw it into a leather bag with wine, and during a halt they fried it on bayonets or spears (by the way, a common version of the origin of the name of the dish “shish kebab” says that it was formed from the Turkic “shish” - bayonet).

Perhaps it was from that time that the tradition of marinating meat began. However, some lovers of fried meat claim that real shish kebab is not marinated, but only sprinkled with various spices after frying. Indeed, you can do without marinade, but only if the meat is very fresh and proven (homemade).

Marinade- a mixture of acid (vinegar, natural juices, wine), vegetable oil, salt and seasonings, in which raw meat, poultry, and fish are soaked (marinated) before cooking to give them a soft texture and aroma. If you like Chinese cuisine, try marinating meat in a mixture of soy sauce, dry wine, garlic, ginger, pepper and honey.

The meat can be grilled, lightly brushed with oil and seasoned with salt and pepper. But it will become juicier if you place it in the marinade for an hour or overnight.

Marinade recipes:

1. Basic marinade: vegetable oil, vinegar, chopped herbs, Dijon mustard.
2. Sour milk marinade: yogurt, garlic, turmeric, cloves, cardamom and cinnamon.
3. Spicy marinade: yogurt, cayenne pepper, lime or lemon juice.
4. Soy marinade: soy sauce, garlic and Chinese five spice mixture.
5. Lemon marinade: lemon juice, lemon zest, olive oil, fresh mint and oregano. Lemon juice is an excellent alternative to vinegar; you can marinate even fairly tough meat in it.
6. Russian marinade: As a base for the marinade, you can use regular kvass in combination with onions and honey.

The best shish kebab recipe, how to cook shish kebab.

From the products we will need:

• 2 kg. pork neck
• 2 tbsp. spoons of mustard
• 4 tbsp. spoons of mayonnaise
• freshly ground black pepper
• 4-5 bulbs
• 1 lemon
• Bay leaf
• khmeli-suneli

Now everything is simple, 6-8 hours before preparing the kebab, the meat should be marinated. To do this, cut the pork neck into portions and begin to place them in layers in a container where our kebab will be marinated. Between the layers of meat, it should definitely be seasoned with freshly ground black pepper, suneli hops, add mayonnaise, mustard, bay leaf and place a layer of onion cut into rings. Pour the juice of 1 lemon over all layers. Leave in this state for one hour, then stir and put in a cool place for 5-7 hours, let it marinate.

Before lighting a fire, the meat should be salted. That's basically it. Cook over burning coals for 15 minutes.

Happy kebab eating!

Chicken kebab recipe

Chicken kebab is deservedly popular among amateur cooks - it marinates and bakes very quickly, and chicken kebab with lemon, lime and honey has a very delicate, subtle taste. We recommend you try it - you will like it!

Ingredients:

• Lime juice - ½ cup
• Lemon juice - ½ cup
• Honey - ½ cup
• Garlic - 1 clove
• Chicken fillet - cut into 2.5 cm pieces - 0.5 kg
• Sweet pepper, cut into 2.5 cm pieces - 1 pc. different colors (red, yellow, green)

Appetizing pieces of chicken meat are marinated for just half an hour. And to your pleasure - beautiful, fragrant, hot kebabs in the fresh, frosty air...

Mix lemon, lime juice, honey and minced garlic in a bowl. Pour 1 ¼ cups of mixture into a plastic bag and add chicken. Seal the bag, stir the contents and leave in the refrigerator for at least 30 minutes. Close the container with the remaining marinade and also place it in the refrigerator.

Grease the grill grate with oil. Remove chicken from marinade. Thread chicken and peppers alternately onto metal or pre-soaked wooden skewers. Grill the chicken kebab on a covered grill at medium heat for 8-10 minutes, turning occasionally and brushing with marinade.

Cooking tips. How to marinate shashlik correctly

• Marinades are prepared in glass, plastic or ceramic containers, but not in aluminum, since the acid, corroding the metal, gives the food an unpleasant taste.
• Products covered in marinade should be kept in the refrigerator.
• The more meat you have and the larger the pieces, the longer it takes to marinate.
• To better soak the product in the marinade, pierce it with a fork in several places.
• To soften tough pieces of meat, add sliced ​​pineapple, kiwi, papaya to the marinade - these fruits have the ability to soften protein, but in this case you need to marinate the meat for no longer than two hours.
• Fresh fish and seafood should not be marinated for more than 45 minutes. It is better not to use acid for pickling.
• To prevent the meat from becoming tough, control the amount of “sour” ingredients in the marinade - there should not be too much vinegar, wine, juice. Acid and vegetable oil are added to the marinade in equal quantities.
• It is better to replace regular table vinegar with wine or fruit vinegar. In addition, lemon or pomegranate juice, as well as kefir, sour milk, wine and even champagne, can be an excellent substitute for vinegar.
• For outdoor marinating, you can mix all the ingredients in a plastic bag, venting the air.
• To make the meat soft, you can add sparkling mineral water to the marinade.

Marinade for pork shish kebab

Ingredients:

• vinegar - 1 glass
• water - 1 glass
• onions - 3-4 pcs.
• salt - 1 teaspoon
• bay leaf - 1 pc.
• sugar - 0.5 teaspoon
• ground pepper - to taste
• peppercorns - to taste

Marinade for pork kebab is no less important than good meat. Different recipes use a variety of marinades for pork - here you can find kefir, mayonnaise and wine. Below is the simplest and fastest marinade recipe for pork shish kebab with vinegar. A marinade for shish kebab with vinegar and onions is also known.

Peel the onion and chop into half rings. Mix the meat, cut into pieces, with onion, pepper and bay leaf. Dissolve salt and sugar in water, add vinegar and pour over meat. In addition, marinade for shish kebab is often prepared with mayonnaise. Simply cut the meat into small pieces and pour this classic sauce over it.