Pork shish kebab. Marinade for juicy, tasty pork kebab. Marinate pork for barbecue with mustard

You can go to a barbecue with family and friends at any time of the year, the main thing is that the rain does not extinguish the fire or the coals in the grill. There are no specific seasons for preparing wonderful pork kebab. Both in winter and summer, aromatic pork kebab will decorate any table.

Meat has never been famous for its cheapness, so its choice must be approached carefully and attentively. Delicious kebab is made from pork, the meat is soft, with fat melting from the heat, dripping onto the vegetables, giving off incredible aromas. Such a spectacle can be seen by choosing not only a successful piece of meat, but also choosing the most delicious marinade for pork kebab.

How to choose the right cut of pork for barbecue

The main secrets of preparing a successful pork kebab

Marinade recipes for pork shish kebab

Marinade for pork shish kebab with vinegar

(recipe for 1 - 1.5 kg of meat)

Cut the previously peeled onion into the prepared meat into rings. Add pepper and bay leaf to the raw shish kebab along with the onion. This marinade for pork kebab is prepared with salt, as it is dissolved in water along with sugar, vinegar is added, and mixed well.

Marinade - sugar and salt dissolved in water and vinegar, poured over pieces of pork and onions mixed with pepper. Let it brew for about 3.5 hours in a cool place, not in the sun, but in the shade.

Marinade for pork kebab with kefir

(recipe for 1.5 kg of meat)

The prepared meat should be mixed with black pepper and suneli hops and left for half an hour. Then grate the onion on a fine grater, half the specified amount. Add to meat, mix well. After a few minutes, pour in kefir, mix well so that all the pieces are covered, add the onion cut into rings and powdered sugar. Stir again, leave the pork kebab marinade, which will soak the meat for 5-6 hours. You can leave it for 10 hours, it will only taste better.

Marinade for pork shish kebab with pomegranate juice

(recipe for 2 kg of meat)

The beauty of this recipe is that no matter what spices and seasonings you choose, it will invariably give off a pomegranate flavor, become soft and piquant in taste.

• Seasonings and spices - ground black and white pepper, cumin and coriander, oregano, paprika. Any dried herbs, bay leaf.
• Onions – 3 pieces.
• Pomegranate juice, natural, not packaged – half a liter.
• Salt - to taste when serving.

Prepare the meat, cut the onion into rings, add to the raw kebab and leave for an hour. Then mix with spices and marinate for another hour. Then pour pomegranate juice, mix well and leave overnight or day, in general, for 8 hours.

Marinade for pork shish kebab on onions

(recipe for 1 kg of meat)

We grate half the onion, cut half into rings, not very large, preferably thinner. Add chopped onion to the prepared pieces of meat, washed and dried, mix very well, leave for an hour. Then add marinade consisting of a mixture of spices and pepper, grated onion to the pork kebab. Mix well and cover the bowl with cling film. Leave in the dark and cool overnight.

Lemon marinade for pork skewers

(recipe for 1 kg of meat)

Mix the chopped, washed, dried meat with spices and mix well with your hands. Then you need to add the zest of 2 lemons. This is easy to do - remove the peel from the lemon using a fine grater, add to the meat and stir. We supplement the marinade for pork shish kebab with onion, cut into rings, mix well with meat and spices. It is better to cut the onion into not very thick rings so that it gives more of its juice to the meat. Leave for an hour, then add the juice of 1 lemon. We marinate for about 5 hours, you can leave it overnight, it’s even better, the meat will become more pliable for frying and not dry out.

Mineral water marinade for pork shish kebab

(recipe for 4 kg of meat)

When there is a large amount of meat, and it urgently needs to be marinated, the best remedy is mineral water. It quickly makes the meat soft and juicy. And by adding some non-standard ingredients, the marinade for pork kebab will be perfect.

• Mineral water, carbonated – 1.5 liter bottle.
• Onion – 1 kilogram.
• Dried tomatoes and dried paprika. Mixtures of these ingredients are available and sold in stores.
• Coriander beans (also called dried cilantro) – half a teaspoon.
• Black pepper, ground – 1 tablespoon. You need a lot of pepper, as mineral water kills its aroma, but if large quantities are used, it will taste great.
• Salt - to taste when serving.

We prepare the meat, wash it, cut it and dry it. Cut the onion into rings, thin, mix well with the meat, leave for an hour, two, so that the pork is saturated with onion juice. Then add coriander, ground black pepper, mix well, add dried vegetable mixture (tomatoes and paprika), mix again.

Now pour the main part of the marinade – mineral water – into the pork kebab. Pour in the meat so that the water slightly covers the pieces of meat. It is better to leave for 8 hours, preferably overnight. Wrap the vessel with shish kebab in cling film and store it in a cool, dark place.

Marinade for pork shish kebab with red wine

(recipe for 1 kg of meat)

We wash the meat well, cut it into cubes and dry it. Rub the pork with seasonings and spices, add bay leaves. Mix very well and leave for an hour. In the meantime, peel and cut the onion into rings or half rings, as in the end it will be convenient for you to put it on a skewer. Add to the meat, stir so that the onion gives juice, and the marinade for pork shish kebab gets its “shish kebab” flavor.

We leave the meat with onions and seasonings in a dark and cool place for a while, and after an hour you can pour wine over the pork and mix again. The kebab should marinate for about 12 hours, if possible, let it sit a little longer.

Marinade for pork shish kebab with cognac and herbs

Let's start preparing the marinade for the prepared meat. You need to mix the juice of 2 lemons with sunflower oil in a separate bowl. Add the herbs, rubbing them well with your hands or in a mortar and pestle. This will release the aroma and saturate the meat with it faster. To make the marinade for pork shish kebab piquant, add cognac, then ground red pepper. Mix everything well.

Now rub the pork well with the marinade, pour it in and knead it with your hands to be sure that each piece has received its portion of the “intoxicating” dressing. It is recommended to leave the kebab for at least 2 hours.

Marinade for pork shish kebab with sour cream and mayonnaise with herbs

Prepare the marinade for the pork shish kebab by chopping the onion on a grater or in a blender and turning it into a puree. Mix it well with the prepared pieces of meat, leave for an hour so that the meat absorbs onion juice properly.

After this time, add seasonings and spices, mix well again and leave for another hour. If you marinate shish kebab in this way, you can get the most intense taste from each marinade ingredient.

Now add mayonnaise mixed with sour cream, soak the meat well, stirring with your hands. Leave overnight in a cool and dark place, wrapping the dishes in cling film.

Marinade for pork shish kebab with mustard and soy sauce with cilantro (recipe for 0.5 kg of meat)

This spicy marinade for pork shish kebab is great for both grilling and barbecuing meat. All ingredients must be mixed and mixed well. Coat the prepared pork well with the marinade, stir until each piece is coated with the dressing. Leave for 3-4 hours in a cool and dark place, under cling film.

Tender and appetizing kebab is an indispensable attribute of most outdoor trips. Good company, pleasant atmosphere, interesting stories and delicious food - a recipe for a great holiday! But the pork kebab, the marinade is the most delicious, so that the meat is soft and juicy - this is the best attribute of relaxation.

Pork meat is quite tender, so kebab from it turns out to be especially tasty, however, for this the meat must be properly marinated - then the kebab will reveal all its rich taste and flavor.

The juiciness of this dish depends on the type of marinade and the skill of the one who undertakes the marinating procedure. Marinades will turn out delicious if you adopt a few tricks on how to competently approach the choice of meat and its cutting, as well as the preparation of the key component - the marinade.

Vinegar is widely used in the preparation of marinades, but there is no great need to soften pork meat with it.

Provided that it is of good quality, the meat will already have a natural softness, which can be emphasized in other ways.

The arsenal here is large - traditional tomato marinades and lemon juice, easily accessible and simple mayonnaise, as well as kefir, fruit marinades with kiwi and even mineral water are in use.

Eaters' preferences are given to the type of marinades that suits their taste best, and for this you need to experiment - cook and try different kebab.

It is important to know how to properly cut meat for barbecue, what is the best way to fry it, and also what ingredients will make the taste of the dish even richer.

So, the action plan is outlined and you can begin:

The first rule is that frozen meat, especially defrosted in the microwave, is not suitable for real barbecue. By doing this, it is unlikely that you will be able to get juicy pieces of meat that melts in your mouth.

Professionals advise purchasing meat chilled, and if, out of ignorance, you have already purchased frozen meat, let it thaw naturally, simply taking it out of the refrigerator and placing it on the window for several hours (just not in direct sunlight).

The second rule is that it is important to choose the softest part of the carcass. Contrary to popular belief, this is far from a ham and certainly not a shoulder part (here the meat is tough and the kebab from it can turn out to be dry and bland).

It is best to focus on fatty pieces of the neck or at least the chest, as a large amount of fat will benefit the kebab.

Prepare the pieces. What pieces of meat should there be so that the kebab does not turn out dry?

The success of cooking depends on correct cutting of meat - after all, it guarantees uniform frying of the piece on all sides and inside. It is best to cut meat in the direction of its fibrous structure.

The ideal shape of the pieces is medium cubes of such a size that you can take 2 to 3 bites from each.

You should not cut pieces that are too large - this will make the kebab look like regular fried meat, or too small (by one clove) - this will reduce the duration of the meal, the kebab will be eaten too quickly, and the eaters will not even have time to feel anything and get enough of it.

The stomach will be full, but the satisfaction from the meal will not be the highest.

Prepare the necessary ingredients

The list of ingredients is determined by the selected marinade. For tomato you need tomatoes and the juice or paste of the same name, for kefir - respectively, kefir, etc.

Those who like to use vinegar will need this component, and those who prefer fruit or wine (as well as beer) marinades will take what they want.

We will look at the most common and time-tested marinades in more detail so that it becomes clear how to make them and what taste they have.

The most delicious marinades to keep the meat soft and juicy

Shish kebab with vinegar. Advantages and disadvantages of vinegar marinade

The preparation is extremely simple: you take meat, vinegar (at the rate of 100 ml per 1 kg of pork), water, salt and spices, you can also add a couple of onions.

Let's look at how to cook shish kebab with vinegar marinade:

1. The chopped meat is placed in a deep enamel basin;
2. The onions are coarsely chopped and sent to the meat along with the spices;
3. Vinegar and water are mixed in a ratio of 1 to 1.5 and poured into a basin. It is important that the meat is completely submerged in vinegar water;
4. Marinating ends after about 5 hours, but can be kept longer.

The advantages of using vinegar: the meat softens and becomes more pliable, and the frying process is shortened. Also, many people like the specific taste of this ingredient.

The disadvantages include the relative poor taste of kebab, since vinegar sometimes tends to “take away” part of the meat taste;

Whether or not to marinate kebabs with vinegar is a matter of individual taste. To many, this cooking method seems to be the most convenient and familiar, because in Soviet times, vinegar marinade was the undisputed leader in this matter.

Another popular marinating product is mayonnaise. This is a classic barbecue recipe, so the taste of this kebab is familiar to many.

You will need the following products:

• Pork meat;
• Mayonnaise – 200 ml per 1 kg of meat;
• Salt, mustard (75 ml) and spices;
• Onion – 2 pcs. per kg of pork;

The process itself is as follows:

1. First, the meat is cut and placed in a basin or deep pan;
2. Next, the meat is framed with onion cut into rings;
3. Spices are poured over the entire area of ​​the contents of the basin;
4. The meat pieces are evenly poured with mayonnaise and everything is carefully mixed;
5. The entire dish is left to marinate in the refrigerator. The process lasts several hours, and the basin can be covered with a board.

The advantages of this marinade are obvious primarily for mayonnaise lovers - kebabs with it are really very tasty and nutritious.

On the other hand, mayonnaise is a high-calorie product, so this marinade is not suitable for everyone.

If you don’t have more extravagant marinade ingredients on hand (for example, kiwi, etc.), then mayonnaise can come in very handy.

It is a frequent product in the refrigerators of our citizens and has well-deserved popular love.

Recipe for shish kebab in its own juice. Required proportions of lemon, onion and ingredients

With this method of marinating, the taste of the meat is not masked by anything and is fully revealed. Spices here only complement and decorate it.

This is the easiest way to make barbecue; this skill is especially useful when there are no sauces or additives nearby (this sometimes happens in the country).

1. Washing the meat and drying it. The meat should remain slightly moist to ensure even distribution of the spices;
2. Cutting into pieces and rubbing meat with spices in a deep enamel bowl;
3. The bulbs are cut into rings. For every kg of pork there are 2 large onions;
4. Lemon is taken at the rate of half a fruit per 2 kg of meat. It is chopped into thin slices, the juice from which is squeezed into the meat preparation, and the rest is laid out in a layer on top of the meat;
5. The dish with meat is closed and put in the refrigerator for half a day. It is important not to add salt ahead of time - it comes into play only before frying on charcoal.

This recipe is delicious and nutritious, and also the most healthy. Opponents of such kebab reproach it for its simplicity and harshness, but this is how kebab has been prepared for many generations.

An interesting kebab is obtained by adding soy sauce. The taste gains additional piquancy and aftertaste.

You will need 100 ml of sauce per kilogram of meat, as well as lemon juice, garlic and mustard.

Cooking is possible with minimal cooking skills; the main thing is to first wash the meat thoroughly and then cut it along its fibrous base.

Next, the pork is poured with sauce with chopped garlic and salt, and finally a little lemon juice is squeezed out. The dish sits in a cool place for 3 to 5 hours, as a result of which the meat softens and is well soaked.

There are justifiable legends about the benefits of mineral water. In the marinade, it gives its beneficial properties to pork meat, increasing the usefulness of eating this kebab.

In addition to mineral water, the set of ingredients is classic: pork and special barbecue spices, onions (the ratio of onions to meat is approximately 1 to 3), salt.

The only non-standard ingredient is vegetable oil, which is needed in the final stages.

Prepare shish kebab with mineral water in this way:

1. Well washed and wiped meat is divided into equal shares of medium size;
2. The onion is cut into large rings, which need to be crushed over a container with meat before putting them in it;
3. The container is filled with mineral water in which spices are mixed;
4. The marinating takes place all day (or night) in the refrigerator (if it’s winter outside, you can use a Khrushchev-era refrigerator if you have one);
5. After removing the container to light, the water is drained, and the meat is supplied with vegetable oil in the amount of 50 ml. Everything is mixed and now the pork is finally ready for baking.

The weaknesses of such a kebab can be identified only if you are very picky - its taste is well developed, the meat is easy to fry and has a soft texture.

Enjoy your time around the fire in good company!

Shish kebab in a jar tastes better than on the grill

It should be established - is this a myth or a fact? Preconceived opinion or objective reality. Now we will look at the features of preparing this method and figure out what’s what.

The dish is prepared in the oven, so you can make it when it’s cold outside or you’re just too lazy to go outside.

The grocery list is minimal - it includes meat (2 kg), mayonnaise (300 ml), spices and 2 onions and garlic. (parsley and pepper optional).

1. The secret of successful cooking lies in finely cutting the meat - this is exactly the case when a piece of meat should be one clove long!;
2. Onion rings and chopped garlic are poured with mayonnaise and sprinkled with spices. The set of components turns into a uniform mixture;
3. The meat is rolled in this mixture and covered with cellophane film for half a day;
4. Next, you will need special wooden skewers on which the pork pieces are strung tightly;
5. Now the main thing is to take an ordinary glass jar, 3 liters in volume;
6. From the container where the meat was marinated, take out onion rings that line the bottom of the jar. The remains of the marinade are dumped there;
7. Skewers with meat are inserted into the neck of the jar - they are pressed tightly against each other, but it is advisable to leave a minimum gap;
8. The jar is sealed with food foil, and holes are made in it to release steam;
9. There is no need to preheat the oven - the jar is placed in its bosom, and then the temperature increases for an hour (in some ovens a little less);
10. In the last minutes, the can is opened and the meat is cooked with the oven already turned off.

The taste of the dish is truly amazing! You can only compare it with the taste of barbecue on the grill relatively, because... the dish is completely different. There is no smoke impregnation, but the meat is more tender.

Thus, kebab cooked in a jar is a compromise option that allows you to pamper yourself with real kebab at any time of the year!

The key point in this matter is to not let the kebab burn. To do this, it is better to rake the coals into one half of the grill and fan them well, then place skewers over them.

It's okay if some of the sauce drips down, as long as the coals don't go out. It’s good to arm yourself with a special spatula, which you can use to simultaneously stir up the coals and make swings, feeding them with oxygen.

You need to rotate the skewers evenly so that the meat is cooked on each side. It’s a bad idea to put a person who has little knowledge of this matter at the grill - he will most likely allow it to burn.

It’s better for a knowledgeable person to cook the barbecue - that’s the right thing to do.

This is true. This kebab will be tasty and well baked. For cooking, you can take ready-made marinade.

The composition is like this

• Pork – 1.5 kg;
• Marinade;
• Onion – 3 pcs.;
• Salt - to taste;
• Vegetable oil – 100 ml.

How to cook shish kebab in a frying pan

1. The meat, cut into equal pieces, is soaked in the marinade with onions and kept in the refrigerator for 4 to 8 hours;
2. Then it is placed on the stove in a frying pan and, with medium heat intensity, turned over after 5 minutes - this way both sides will be covered with a light crust;
3. The fire is reduced, and the meat is stewed under the lid for another half hour.

Everything is incredibly simple, and meat soaked in marinade has a richer taste than fried in the usual way!

When the household has such a device, it greatly stimulates the preparation of barbecue, so you can please yourself and your household with barbecue more often.

You just need to take a couple of kg of meat, a couple of onions, as well as mayonnaise - 100 ml, vinegar - 50 ml, and salt and pepper.

Procedure:

1. Pieces of washed meat are placed in an enamel container;
2. The bulbs are chopped and placed there;
3. The remaining ingredients alternately complement the meat in the container;
4. After 6 hours of marinating in the refrigerator, the meat is removed and put on skewers;
5. The electric kebab maker is activated and works for about 50 minutes; the pieces of meat should not touch the heating elements of the apparatus.

A chic dish that has come down to us from wild antiquity and prepared in modern conditions - shish kebab, is in no way inferior to barbecue, except that it does not smell of smoke (although for many this is important).

In general, the dish turns out to be less fatty, so it is especially healthy.

Shish kebab in the oven on skewers or a baking sheet. Step-by-step recipe with photos

The skewers resemble skewers, and the baking sheet brings the cooking process closer to regular cooking. The kebab bakes well in the oven and looks very tempting.

Its taste can please any lover of barbecue cooked on the grill.

Ingredients

• Pork – 2.5 kg;
• Lemon - half;
• Garlic – 2 heads;
• Barbecue seasoning;
• Vegetable oil – 150 ml;
• Sugar – 25g.

How to cook shish kebab in the oven on skewers or a baking sheet

1. Pork is chopped into pieces;
2. All ingredients are mixed in a deep bowl. Lemon is needed here as a juice donor - pulp is not needed;
3. The future kebab should stand for 2 – 3 hours in a cold place;
4. Skewers are passed through the pieces or the meat is laid out on a baking sheet;
5. The oven takes the meat and closes for 40 minutes. At the same time, you can open it several times and supply the meat with the remaining marinade.

After baking, the kebab should be eaten while it is hot. The meat melts on your teeth, as it should turn out delicate and tender.

Which marinating method do you choose to make the meat soft and juicy?

There are many ways, and it’s worth adding them to your culinary repertoire, but only one dish from those listed will become your favorite.

Be that as it may, any kebab will be delicious if it was prepared from the right meat, not overcooked and, most importantly, made from the heart!

How to soak pork kebab so that the result is incredibly tasty meat? What ingredients should be added to the marinade, and which ones should you avoid? What recipes won't take much time but will be a lot of fun? Read all about how to properly marinate pork before a picnic!

Pork kebab is an amazing dish. Don't believe me? How else! Firstly, it succeeds almost always and for almost everyone (the only exception is, probably, frying over an open fire). Secondly, during the cooking process it loses a significant part of the harmful fat, and when it gets to the table, it retains only all the goodies and health benefits. Thirdly, it is ideally juicy, since the amount of fat in pork meat is greater than in beef and, especially, chicken.

Rules for marinating pork meat

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

1. You can use vinegar! Pork is probably the only type of meat that can be freely marinated with vinegar. In this case, you do not risk getting hard fibers, since they have a special structure. Marinade with vinegar for pork kebab is the easiest to prepare. And in some cases it will reduce preparation time. For example, a quick marinade for pork shish kebab based on vinegar and sugar mixed with water will allow you to use the carcass after infusing at room temperature within 3 hours.
2. No need to add oil. Pork is already quite a fatty product, so you shouldn’t use additional olive or sunflower oil. Their task is to “seal the pieces” to create a crust and retain the juice inside. In our case, the pieces should get rid of some of the fat while on the grill, so it is not advisable to use vegetable oils.
3. Marinating time - 12 hours. To properly marinate meat for shish kebab, you need to give it enough time to saturate with the components of the marinade. For pork, the period is at least 12 hours, during which it must be refrigerated. No quick ways to marinate pork kebab will give a similar result.

The easiest ways to marinate

You can prepare a marinade for pork shish kebab literally using available ingredients. The most popular ingredients are vinegar and mayonnaise. We'll tell you in detail about each recipe.

How to marinate pork kebab in vinegar

You will need:

• table vinegar 9% - 4 tbsp. spoons (for 1.2-1.5 kg of meat);
• sugar - teaspoon;
• onion - 2-3 large heads;
• water - 8 tbsp. spoon;
• pepper and salt.

Preparation

1. Remove films from the meat and divide into medium-sized portions (about the size of a child’s fist).
2. Rub the pieces with pepper and salt, mix well.
3. Peel the onion, chop into thick rings, and add to the meat.
4. Dilute the vinegar with chilled water, add sugar, stir, and pour into the bowl with the kebab.
5. Stir the contents, cover with a lid and pressure, put in the refrigerator.

Marinade for pork shish kebab with mayonnaise

An excellent recipe, which has one caveat - if you don’t want to harm your health, refuse store-bought sauce. Some components in finished formulations release harmful substances when heated. Therefore, prepare mayonnaise at home using an egg yolk, a spoonful of mustard, a drop of vinegar and vegetable oil. It will take you no more than 5 minutes to whip up a wonderful sauce. Using it, you will know exactly how to deliciously marinate pork kebab without compromising your health!

You will need:

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

Preparation

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

Diet marinades

Recipes for marinade for pork shish kebab with mayonnaise may seem too greasy, and with vinegar - too spicy. We offer you light dressing options with dietary ingredients.

Mineral water marinade for pork shish kebab

You will need:

• mineral water - 0.5 l (per 2 kg of tenderloin or collar);
• onion - 3 large heads;
• cilantro (grains), a mixture of paprika and dried tomatoes;
• black pepper, salt.

Preparation

1. Cut the meat and place it in a container. Add peeled and coarsely chopped onion to it.
2. Season well, add cilantro seeds, paprika mixture and tomato. Add salt and mix well. Remember a little - let the onion release its juice, then evenly distribute the spices over the kebab pieces.
3. Pour in mineral water until it lightly covers the meat. Place in the refrigerator.

Marinade for pork kebab with kefir

You will need:

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

Preparation

1. Peel the onion, grate 2 heads, chop the other 2 into large pieces.
2. Transfer the grated onion to the meat, cut into pieces. Add salt and pepper, mix well.
3. Gradually add kefir, constantly stirring the meat. The amount of kefir should be enough to lightly cover the kebab.
4. Add sugar and stir.
5. Place onion rings on top, cover with a lid, or better yet, press down the marinade with a weighted plate. Place in the refrigerator.

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

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

With the arrival of spring, I want to breathe in the freshness and aroma of budding trees. It is at this time that people celebrate May Day and Victory Day, on which they go out into nature with their families.

What vacation could there be without delicious and aromatic pork kebab? Then a lot of questions arise. “How to choose the right meat?” “Which marinade is best to prepare?”

So, the choice of recipe occurs individually, depending on taste preference. We suggest considering the main options for preparing marinade for barbecue.

Marinade recipe for pork kebab to keep the meat soft (simple classic recipe with kiwi)

Kiwi contains natural acid. For pickling, it is best to use natural ingredients rather than artificially created ones in the form of vinegar essence. It is important to remember that when combining the filling with meat, it should not be left overnight, as the exotic fruit greatly softens the meat fibers. Therefore, this step-by-step recipe is considered the fastest, most delicious and aromatic.

Products:

• pork (loin) – 1.6 kg;
• kiwi – 120 g;
• onion – 420 g;
• spices, salt to taste.

1. Rinse the meat, cut into pieces of the same size, add a little salt and pepper. Stir with light and pressing movements.

2. Remove the peel from the onion. Using a blender, puree until smooth. Combine it with meat and mix.

3. Peel the kiwi. Turn into a paste and pour into the meat, stir and leave to marinate for 2 hours. After the time has passed, it is allowed to fry.

Next, I suggest you consider marinade options for pork shish kebab, which I once prepared myself and tried accordingly. As they say: “there are no comrades according to taste and color” - choose your kebab recipe and quickly go to nature!

Properly marinating meat is the most important stage in preparing a tender and flavorful dish. The chosen method determines the taste of the finished ingredient. Despite the fact that the pork pulp will be of the highest quality, it all depends on the marinade made.

These step-by-step recipes will help make the meat tasty, aromatic and soft. The main condition for cooking is to maintain the proportions of meat and the main product for the marinade.

The easiest way to pre-prepare meat pulp for frying is to marinate it in a large number of onion slices. Due to the significant release of onion juice, the meat softens, and when fried it turns out tender and soft.

Products:

• pork fillet – 2 kg;
• onions – 2 kg;
• ground pepper – 25 g;
• bay leaf – 5 sheets;
• table salt – 10 g;
• granulated sugar – 10 g;
• lemon juice – 80 ml;
• ground coriander – 5 g.

1. Peel the onion, wash and cut into medium-sized cubes. Crumble the bay leaf into a separate bowl with your hands.

2. Combine the prepared ingredients in a blender bowl and grind until pureed.

3. Rinse the meat, dry it and cut into equal pieces. Combine in a large container with prepared onion gruel, spices, sugar, salt and lemon juice. Mix thoroughly, cover and leave in a cool place for 6-10 hours.

Pork shish kebab – marinade with mayonnaise

A simple and common way to prepare marinade for pork meat. Experts recommend using full-fat mayonnaise sauce or store-bought “Provencal”, but without additives. For piquancy, “Shashlichny” ketchup is added, as it contains aromatic spices.

Products:

• onion – 500 g;
• meat without bones and skin – 1.5 kg;
• grill seasoning – 30 g;
• liquid smoke – 5 ml;
• “Provencal” mayonnaise – 40 g;
• ketchup – 45 g;
• table mustard – 2 tsp;
• garlic – 4 cloves.

1. First of all, you need to prepare the pork: rinse, dry and cut into equal pieces. Peel the onion from unusable parts and chop into strips.

2. Combine meat, onion and seasoning in a large container. Leave for 60 minutes, covering first. In a separate bowl, combine mayonnaise with ketchup, mustard, chopped garlic and liquid smoke.

3. Grease the meat pieces with the prepared mixture, cover and put in the refrigerator for 3 hours.

Shish kebab marinade with vinegar and onions for pork shish kebab

Making a marinade with wine vinegar and herbs is quite easy and simple. The difference from other cooking options is the absence of vinegar essence. The filling turns out to be aromatic and spicy, thereby imparting an unusual taste to the pork.

Products:

• onion – 400 g;
• meat pulp – 1.5 kg;
• white wine vinegar – 50 ml;
• garlic – 4 cloves;
• sesame oil – 55 ml;
• granulated sugar – 2 tsp;
• chili – 15 g;
• cloves - on the tip of a knife;
• cinnamon – 0.5 tsp;
• thyme, thyme;
• bay leaf – 2 leaves.

1. Pre-process the meat, cut into suitable pieces. Peel the garlic, rinse and pass through a press. Chop the clean and prepared onion into strips.

2. Peel the hot pepper and cut into 2 equal parts. Combine all liquid ingredients with bulk spices and mix thoroughly.

3. Pour into meat, add garlic and onion. Stir the contents well, cover and put in a cool place for 8 hours. If necessary and desired, you can sprinkle the pieces with finely chopped dill before frying.

Classic kebab according to a Caucasian recipe from the chef of a Caucasian restaurant

The secret to preparing the most delicious kebab, according to the chef himself, is the right meat and the right spices. So he fries meat only from the neck of pork and marinates it according to the classic recipe: thyme, two types of pepper (black and red), bay leaf, vinegar and vegetable oil, onion and salt.

Watch the video and everything will become clear to you:

Marinade for pork skewers with soy sauce and lemon

The composition of the marinade has an acidic base, since lemon fruit is used for preparation. In turn, soy sauce will give the finished dish some piquancy and a beautiful blush during frying.

Products:

• pork pulp without skin, bones – 2 kg;
• onion – 1.5 kg;
• lemon – 1 fruit;
• spices for pork to taste;
• table salt – 30 g;
• a mixture of ground peppers;
• soy sauce – 50 ml.

1. Rinse the meat pulp to remove any blood and dry it with disposable napkins. Chop into medium-sized cubes and place in a convenient bowl.

2. Peeled onion, chop into half rings. Mash a little with your hands and combine with meat pieces.

3. Squeeze freshly squeezed juice from the lemon fruit, add spices and a mixture of peppers, and pour in soy sauce. Mix thoroughly using light, pressing movements. Cover and leave in a cool place for 4 hours, stirring regularly. Half an hour before frying, add salt.

Pork shashlik – kefir marinade

The fermented milk drink contains acid, which makes the meat pulp softer. Kefir will come in handy for this dish. It is important to remember that you should not marinate the pieces for a long time in kefir. Otherwise, the result will be the same as in acetic acid. Time period from 3.5 to 4 hours. In Tatar cuisine, a special kefir drink – “Ayran” – is used in the classic recipe.

Products:

• pork neck – 3 kg;
• onion – 1.4 kg;
• kefir – 1 l;
• table salt;
• ground black pepper;
• mixture of spices (coriander, paprika, nutmeg, cumin);
• dry dill, basil;
• ground red pepper.

1. Rinse the pork and dry it with clean, disposable napkins. Cut into cubes measuring 5 cm by 5 cm. It is better not to chop into small pieces, otherwise the meat will turn out a little dry. Large ones, on the contrary, may not be cooked through. Place in a plastic bowl suitable for mixing.

2. Peel the onion, rinse and chop into strips. In order for the vegetable to release its juice faster, you need to mash it a little. Place in a container with meat.

3. Mix everything thoroughly, making light and pressing movements. Add prepared spices, dry herbs, ground pepper and fermented milk drink. Mix everything well, cover and put in a cool place for marinating, but not in the refrigerator. Remembering to stir the contents of the container from time to time.

In terms of time, 40-60 minutes before the start of frying the kebab will be enough. It is recommended to salt the meat 10-15 minutes before cooking, since salt particles draw out all the juices from the pulp, therefore, the dish will not turn out soft.

Pork kebab marinated in mineral water (mineral water)

For large quantities of meat, it is better to use mineral water for the base of the marinade. It quickly penetrates deep into the fibers, making them juicy and soft. And if you add aromatic dry herbs and spices, the composition for meat will be ideal.

Products:

• pork flesh without bones, skin – 4 kg;
• onions – 1 kg;
• paprika – 2 tbsp;
• coriander (seeds) – 0.5 tsp;
• ground black pepper – 10 g;
• salt.

1. Rinse the meat, dry it with dry cloths and cut into equal pieces. Remove skins and other unedible parts from onions. Chop it into half rings and combine it with meat pieces. Cover and leave for 60 minutes to absorb onion juice.

2. After the time has passed, add all the prepared spices and seasonings and mix thoroughly. Then pour in mineral water. Fill with liquid so that it completely covers the pieces.

3. Seal the container with meat in the marinade with cling film. Leave it like this for 8 hours, or better yet 10, in a cool place.

Salads for nature:

Marinade for pork shish kebab with tomato juice (paste, sauce)

Meat pre-marinated in tomato juice, sauce or paste is no less tasty. It is recommended to choose the base carefully, but it is better to opt for a home-made product or tomato adjika. With packaged juice, it is important to look at the composition, since the fewer preservatives, the better.

Products:

• meat pulp without bones and skin - 3 kg;
• tomato juice – 900 ml;
• onion – 1.5 kg;
• barbecue seasoning to taste;
• salt, table salt to taste.

1. Rinse the pork and dry it with clean disposable napkins. Cut into pieces of the same size and place in a convenient container for marinating.

2. Peel the onion, remove unedible parts and rinse. Cut into several pieces and grind through a meat grinder.

3. Combine the finished mass with meat pieces, add seasonings and juice, mix thoroughly. Cover and leave to marinate for 4 hours. It is important to remember that salt is added half an hour before frying.

Instead of juice, you can use tomato paste. The meat is prepared in the same way, only 0.5 kg of concentrated puree is taken for 3 kg of meat.

It is also often served with barbecue.

Marinade with pomegranate juice

The beauty of this step-by-step recipe is that no matter what additional spices are added, the marinade will still taste like pomegranate. The meat is finger-licking, soft and savory in taste.

Products:

• pork (loin) – 4 kg;
• a mixture of ground peppers;
• caraway;
• coriander;
• oregano;
• paprika;
• laurel;
• onion – 1.5 kg;
• pomegranate juice – 1 l;
• salt to taste.

1. Rinse the meat, dry it and cut it into cubes of the same size. Peel the onion from husks and other parts unsuitable for food. Chop into rings or half rings, as you prefer. Combine in a separate container, mix thoroughly and leave in a cool place for 60 minutes.

2. After the time has passed, add the prepared spices, the main thing is not to overdo it. Leave again for 1 hour, and then pour in the required amount of pomegranate juice. Stir well, leave the container with the contents for 6-8 hours, stirring the contents regularly. Add salt half an hour before cooking meat on coals.

With beer

Beer lovers will love this recipe. By the way, gourmets and maybe even you will like it more than with vinegar or mayonnaise. Beer shish kebab exudes the aroma of malt, the aroma of live fermentation. I only advise you to buy beer that is really fresh and lively; other lower quality ones can ruin the taste of the kebab.

Ingredients:

• beer (dark or light) – a liter bottle or two half liters;
• onions – 500 grams;
• garlic – 3 cloves;
• ground coriander – 2 teaspoons;
• paprika – 2 teaspoons;
• salt - to taste;
• ground black pepper - to taste.

Everything is the same as in the previous recipes. Prepare the meat, finely chop the onion, the garlic can be chopped or pressed in a crush.

Add spices, garlic and onions to the meat. Mix carefully and pour in the main ingredient – ​​beer. Let it soak and saturate for 6-10 hours.

How to choose the right pork meat?

It is important not only to properly prepare the marinade for meat, but also to know the recommendations for choosing pork:

1. For a juicy kebab, the neck, shoulder, and loin are perfect.

2. The color of the meat should be pink. The lighter the color, the younger the age of the animal and the dish itself will be much tastier and softer.

3. There should be a natural shine; dullness indicates that the animal is not young. If you cook such a piece, the kebab will turn out tough and tasteless.

4. Fat layers should be white, not yellow.

5. The smell is natural.

6. When purchasing a piece of meat, you need to take it without bones, films or skin.

How to properly grill shish kebab?

Before you start frying the marinated meat, the pieces must be properly placed on skewers. Thread it evenly, so that the meat is evenly distributed throughout the entire skewer, and also so that nothing hangs down in the form of separate pieces. The onion must be completely removed from the meat, otherwise it will start to burn and the taste of the kebab will change.

Step-by-step technology for frying meat:

1. Make your own coals or purchase ready-made ones. Don't forget to keep the coals smoldering. The heat is low - the meat is dry, and if flames burst out, then the pieces will burn. In order to maintain approximately the same temperature, it is recommended to keep a bottle of water next to the grill;
2. Place skewers with skewered meat on the grill; if necessary, you can additionally coat each piece with vegetable oil. This way, the meat will bake faster and will not remain raw inside;
3. Turn skewers regularly. This is required so that the pieces are evenly fried;
4. be sure to monitor the cooking process and not leave the grill;
5. Check the meat for doneness, remove it from the skewers onto a clean plate.
6. The finished dish can be served with fresh vegetables and boiled potatoes. As a sauce you can use garlic, soy, pomegranate, tomato.

Now you know how to cook the most delicious kebab so that the meat is soft and juicy. Use any marinade recipe and shock your loved ones and friends.

Bon appetit! And have a great weekend!

Summer is just around the corner, which means it's time for picnics and outdoor recreation. The main character is still the 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.

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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 a small amount of ketchup is added to the mayonnaise, due to which the entire marinade turns pink.

Marinade with wine

White wine is mixed with seasonings. Then the resulting mixture is poured over 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 of fresh tomatoes to this marinade, which you can then also thread on 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 regulated by a person’s taste preferences. 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 you want meat. 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 should 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!