Flavorful and smoky kebab is a must have a nice holiday in nature. The key to a tender and juicy kebab with a crispy crust is right choice pulp. Next, we’ll figure out what kind of meat is best for pork kebab, how to choose and prepare the best pieces for frying, and what marinades will allow you to enjoy an incredibly tasty and juicy dish.

Which part of pork is best for barbecue?

To ensure that slices of meat with browned sides turn out soft and moderately fatty when fried, you need to find out which part of the pork is best for barbecue.

The most delicious cuts for the grill:

• Filet mignon (tenderloin) is the most tender part with virtually no fatty layers. When deboning, it is recommended to cut off the film on the underside of the piece with a fillet knife, since it will become extremely rough when frying.
• The neck is the next softest part of the carcass, containing a small percentage of fat. It is this that provides the kebab with an appetizing crust. To taste, excess fat can be removed from the pieces, as well as possible elements of cartilage.
• Loin - also belongs to the soft parts, but in taste it is slightly inferior to the two previous options. The structure of the slices is uniform and contains virtually no fat. It is imperative to strip the meat of veins, as this will be problematic to do after cooking.
• Ribs - the meat between the bones is extremely tender. For taste, it is worth trimming off excess fat and stripping the piece of films. Such parts are often chosen for barbecuing.
• The ham is a part from the hind leg, it is tougher and does not like long frying. When choosing a ham you should pay attention special attention so that there are no veins on the cut. The part of the ham, the so-called “apple”, is very stringy and should not be purchased for barbecue.
• The shoulder, like the ham, contains stringy layers, and when choosing this piece for the grill, you should clean the meat well, cutting out the hard parts.

The long-awaited warm days have arrived - the warmth and sun allow you to get out into nature. Have a nice time relaxing on fresh air together with friends and loved ones. It's hard to find a person who doesn't love barbecue. Everyone associates this dish with a great mood and the pleasant smell of a fire. But in order for the kebab to be remembered for a long time, it must be prepared from very good meat. So how to choose meat for barbecue?

Oddly enough, men always take charge of cooking kebabs. In general, men and meat have a special relationship. Not all men take the initiative in daily cooking, but barbecue on the weekend at a picnic or at the dacha is their strong point.

Main secret delicious kebab- the right choice of meat for barbecue. And in order for the kebab to turn out juicy and soft, it is very important to properly marinate and fry it.

Let's figure out how not to make a mistake and choose the right meat for barbecue.

High-quality barbecue meat is the key to a tasty and successful barbecue. Here are the basic rules for choosing meat:

It is best to take chilled meat

Fresh meat is not suitable for barbecue (especially beef), as it will turn out tough. You need to hold it for a while for the muscles to relax.

You should not cook shish kebab from frozen meat, as it is deprived of some nutrients and will turn out less juicy.

To distinguish chilled meat from frozen and thawed, you need to press on it with your finger: the meat should be elastic. Thawed meat has a more intense color, loose consistency and dark red meat juice.

It is very important that the barbecue meat is fresh.

Pay attention to appearance meat: fresh chilled meat - dry. The color should be uniform, with a glossy sheen. There should be no mucus, blood or liquid on the meat. The surface is slightly moistened, not sticky, and the meat juice is clear. Very important indicator Freshness is the consistency of the meat: fresh meat is dense, elastic and smooth. Color of fresh meat when cut: pork should be pink color, and beef and lamb - red.

If possible, you should choose young meat for barbecue.

The age of meat can be checked using a simple test: a thin piece can easily be torn even by hand. The darker the color of the meat, the older the animal, the denser the muscle fibers. A kebab made from such meat will turn out tough.

Be sure to smell the meat: it should have a pleasant smell

The smell of quality meat should not evoke negative emotions. If it is unpleasant, you should not buy meat. When you press on the surface of the meat with your finger, the resulting hole quickly levels out. In meat of suspicious freshness, the depression from pressure is slowly leveled out. In poor-quality meat, the pit does not level out at all.

The quality of the meat is indicated by the color of the fat layers; they should be white or light yellow

Meat of suspicious freshness will have dull, sticky fat, while meat of poor quality will have a gray-yellow color, sometimes with mucus.

Don’t save time and don’t buy already marinated meat for barbecue.

firstly, it is impossible to determine the composition of the marinade, and secondly, it is impossible to correctly assess the quality of the meat. Flavor enhancers, preservatives and other additives harmful to the body can be added to the marinade.

Meat for shish kebab should not be lean, otherwise the kebab will not be juicy

Meat that is too fatty is also not good. Ideal option- This is meat with small layers of fat.

If you doubt the juiciness of the meat, thread small pieces of lard onto a skewer, alternating with the meat. This will add juiciness!

What meat makes the most delicious kebab?

Pork makes juicier kebabs than beef, and it doesn't need to be marinated for long. Veal is also great for kebabs. Very tasty lamb kebabs.

By the way, you can cook poultry, offal and seafood over coals.

Lamb kebab

Previously, kebab was generally prepared only from lamb. Young lamb meat is suitable for grilling over charcoal. It is bright red. If the meat has acquired a darkish, ruby ​​tint, then the lamb is old. You need to eat lamb kebab right away, as the lamb cools down very quickly.

Pork shish kebab

Many people prefer pork kebabs. Please note that the meat should not be very fatty. Pork for barbecue should be light pink and with a little fat. Suitable for barbecue is pork neck - meat located along the ridge of the neck. Here the streaks of fat are evenly distributed in the meat. This kebab will be soft and juicy. A strip along the ridge on the back is also suitable; a loin would also work well. A shish kebab made from ham, a part of the carcass with a small amount of fat, will be less dry. It is better to marinate this part of the pork thoroughly.

Beef shish kebab

Beef meat is a bit dry and tough, so it is rarely chosen for barbecue. But if the choice fell on beef, then it is better to buy young, light-colored veal. If you decide to fry kebabs from this particular meat, then take beef fillet or brisket. Hind leg Beef carcass is also suitable for making barbecue.

A picnic will be successful only with deliciously delicious food. Therefore, the event organizer has considerable responsibility in terms of choosing meat, marinating and cooking it.

Everyone knows that meat for barbecue must be fresh, and in no case frozen. But which part of the pork carcass should you choose to make the kebab soft, juicy and tasty? We will talk about this and how to properly marinate meat for barbecue below.

Which part of pork is best to make shish kebab from?

Any barbecue specialist will definitely answer that the best pork meat for making barbecue is pork neck. It is from this that you can get the most tender, juicy and soft kebab cooked over a fire. The meat from this part of the pork carcass has many layers of fat, which contributes to obtaining perfect result. In addition, the meat fibers of the neck are always more tender and softer than, say, in the shoulder or back.

Sometimes it happens that it is not possible to purchase pork neck for barbecue due to its unavailability on sale at the right time. What to do in this case? Is it really possible to refuse a planned trip to nature? Or can you still buy another part of the pork carcass and make a kebab from it? In fact, in addition to pork neck for barbecue, you can also buy meat from the shoulder part. It also usually contains enough fatty layers. But unlike the collar, the shoulder blade is always tougher and requires longer cooking. This can be corrected with a more aggressive marinade that softens the meat fibers well. These are spicy mixtures based on kefir and mineral carbonated water, in which it is recommended to marinate meat for 24 hours. For a quick effect, you can use the pulp of which is added to the meat a couple of hours before frying the kebab. The juice of this tropical fruit will work wonders and make the meat incredibly soft. But in this case, it is not recommended to keep the shish kebab in such a marinade for more than two hours, otherwise the meat can simply be ruined.

Some also use pork tenderloin or tenderloin for barbecue. Such meat, like the neck, is soft and tender, but its structure after cooking is much drier and even the most first-class marinade will not be able to achieve its greater juiciness than the neck. However, carbonated kebab also has its admirers. Among them are those who respect leaner, low-fat dishes, because fat layers in such meat are very rare.

We have decided on the meat and now you know which part of the pork is best to use for the barbecue. All that remains is to marinate it a few hours before frying. Next, we offer a version of the most standard set of spices and herbs for marinating shish kebab. Note that this marinade is more suitable for the neck, since it is aimed more at imparting flavor to the meat, and not at softening it.

What is the best way to marinate pork kebab?

Ingredients:

Calculation for 3.5 kg of pork neck:

• medium-sized onions – 5 pcs.;
• Sunflower oil without aroma – 85 ml;
• black peppercorns – 17 pcs.;
• coriander peas – 17 pcs.;
• dried basil – 0.5 teaspoon;
• dried thyme – 1 pinch;
• ground red paprika – 1 teaspoon;
• bay leaves – 2 pcs.;
• coarse salt - 40 g or to taste.

Preparation

When starting to marinate the kebab, rinse the pork neck cold water, dry and cut into medium-sized slices (approximately the size matchbox). Place the meat in a bowl, add some salt and mix thoroughly. Now grind the peppercorns and coriander in a mortar and season the meat with the resulting crushed mass. Add dried basil and thyme, throw in ground paprika and bay leaves, add sunflower oil and mix.

In conclusion preparatory stage Peel the onions, cut them into circles, separate them into rings, knead them a little with your hands and mix with the meat.

Pork should be marinated in the refrigerator, but about an hour before frying it must be taken out and kept at room conditions.

Greetings, our dear readers. Spring is just around the corner, the first warm days are here, it’s time to fry pork kebabs. As they say: open barbecue season. Shish kebab is an amazing dish, with a very delicious meat. The fire and smoke add a piquant taste to the meat. Yes, this cannot be cooked in the oven.

Today we will talk about classics, almost. Traditionally, kebab is made from pork. The meat is not expensive, but juicy and soft. You can always please your family and friends with this dish.

There are several simple tricks that everyone should know about. Then the kebab will turn out amazing. Today we'll talk a little about this.

Also in the previous article we already talked about juicy recipes, you can read, there is one awesome recipe that makes even the driest meat juicy and tasty:

Well, now let’s get started and look at the recipe that we have been using for a very long time and often to prepare delicious pork kebabs.

Subtleties of preparation and cooking.

Meat for barbecue.

When it comes to pork, it is best to use the neck or neck. We usually take collards. You should always choose fresh, chilled meat. If necessary, you can remove films and excess pieces of fat. But don’t remove a lot of fat, it adds juiciness to the meat.

How to cut meat for shish kebab.

It is best to cut the pork into equal square pieces 3-5 cm wide. If you cut the meat too finely, it will be dry. If the meat is in too large pieces, it will remain raw in the middle.

Preparing coals for barbecue.

Wood-fired kebabs fruit trees are especially aromatic. But you can cook excellent shish kebab on regular coals. Moreover, if you don’t buy coals, you can make a fire using birch wood. They produce more heat and do not smoke much.

If you have a barbecue, then everything is extremely simple. If there is no barbecue, then you need to show ingenuity and a little work to organize a place for preparing barbecue. You can start a fire right on the ground.

If you want to cook several servings of shish kebab, then you need to prepare a place that will keep the heat longer from the heat. You can build something similar to a barbecue from bricks or scrap materials. You can dig a small rectangular hole and make a fire in it. It is important to take into account that in order for the wood to burn out, oxygen must reach the bottom of the pit. To do this, we either make access for oxygen from the side, or stack the firewood in a house (tent).

How to grill shish kebab.

1. Do not turn the meat too often, this can cause it to become dry. Only at first do we turn the meat quickly. You will get a small crust, and then fry as usual.
2. Periodically sprinkle the meat with the remaining marinade, wine, beer diluted with water... this way the meat will not be overcooked and will retain its juiciness.
3. Do not allow the flame to appear, otherwise the meat will burn.
4. If the heat is not enough, turn the coals around or fan them slightly (do not allow the flame to burn). This procedure is best done after removing the skewers from the heat.
5. The readiness of meat can be checked in several ways: cut the largest piece of meat, the juice should be clear; pierce the meat with a knife; if the meat is soft, then it is ready (again, pay attention to the color of the juice).
6. The temperature from the heat can be checked by holding your hand over the coals in the place where you plan to fry the meat.

A few words about the barbecue marinade.

Today we marinate shish kebab in onions. Onions have the ability to perfectly soften meat. In addition to the technology described, you can use several more of its variations:

1. Marinate the meat in onion juice. This method of pickling gives excellent results, but it is not always possible to obtain onion juice.
2. Grind the onion using a meat grinder, blender or grater and marinate the meat in this gruel. The meat is marinated perfectly. But onions have the ability to caramelize, and if you leave pieces of meat in the onion “breading”, it will burn very quickly. A solution was suggested by a friend - wash the meat in dry wine before cooking.
3. If you need a very quick result, then you can use the recipe described below, but in addition to onions and spices, add highly carbonated mineral water to the meat.

Classic: pork kebab.

This recipe is quite common, but we do it better than anyone, so we’ll describe it first. Quite simple, it takes time to marinate, it’s better to start in the evening in order to cook kebabs the next day.

Ingredients:

• Pork neck - 1.5 kg;
• Onions - 500 g.

For the marinade:

• Onions - 1 kg;
• Salt - 2 tsp;
• Ground black pepper - 0.5 tsp.

For pork kebab, it is best to choose the neck or neck. We cut the meat into equal pieces with a side width of 3-5 cm. If desired, you can make small cuts or punctures along the fibers, but this is not a mandatory procedure.

Peel the onion and cut into large rings or half rings.

Part of the onion can be left for stringing on skewers.

Place the meat, onions and spices in a suitable container. If desired, you can add any spices and seasonings to your taste.

Mix the meat and onions well. You need to knead the meat and onions until the onions become soft and acquire a dark shade. The juicier the onion, the better.

The mixing process may take from 10 to 20 minutes.

We tamp the meat and onions into a suitable container and leave to marinate, ideally overnight.

If you need to speed up the marinating process, you can pour highly carbonated water over the meat. mineral water, then the meat will be ready in 1-2 hours.

Step 6.

The meat can be threaded along the grain onto skewers in pure form, or you can alternate it with onions, tomatoes, bell pepper, eggplants, zucchini, potatoes, or other vegetables of your choice.

We fry the meat with onions, and we use fresh onions not from the marinade.

The onions from the marinade have already given up all their juice to the meat, and they don’t look very marketable, so we cut the fresh onions into rings.

Alternately string pieces of meat and onion rings onto skewers.

Thread larger pieces of meat onto the center of the skewer, smaller pieces along the edges.

It is necessary to prepare all the skewers before sending them to the fire.

We check the temperature over the fire with our hands and place the skewers over the coals.

Important! The fire must burn well so that there are no flames, otherwise the kebab will burn.

As the meat cooks, you need to turn the skewers.

This should not be done too often, as otherwise the meat will turn out dry. During the cooking process, the meat should be periodically sprinkled with the remaining marinade diluted with water, wine or beer.

We monitor the temperature above the coals. If necessary, you can lower or raise the skewers/grill. If it is not possible to adjust the height of the skewers, then depending on the need, the coals can be either lightly sprinkled with water, or mixed and inflated.

The readiness of kebabs can be checked in several ways:

— You can cut the largest piece and check the color of the juice, it should be transparent.

— You can pierce the meat with a knife, if it is soft and the juice is clear, then the kebab is ready.

Serve the kebab hot, after removing it from the skewers. It is best to serve meat with bread, sauces and a large amount of herbs, bon appetit!

Pork kebabs according to a very quick recipe (video).

Here good video How to make shish kebab quickly, and it will turn out very tasty. Plus there are several secrets on how to make really tasty kebab. Let's look:

Vinegar marinade for pork shish kebab with mustard.

A very aromatic and spicy charcoal dish. For this kebab, choose pork neck for marinating. The marinade includes fresh vegetables, a little mustard and vinegar. The taste will be amazing.

We will need:

• Pork neck - 1.5 kg;
• Onions - 2 pcs;
• Garlic - 5 cloves;
• Tomatoes - 2 pcs;
• Red sweet pepper- 2 pcs;
• Vinegar 9% - 4 tbsp. spoons;
• Mustard - 2 tbsp. spoons;
• Vegetable oil - 50 ml;
• Salt - to taste;
• Seasoning - to taste.

Prepare the meat, rinse and dry. Cut into portions, removing excess fat and veins. Transfer to a deep bowl.

Do not cut off all the fat, it will only add juiciness.

Peel the onion and garlic. Cut the onion into half rings, chop the garlic finely, and place in a bowl.

Cut the tomatoes into quarters, remove the core and seeds from the sweet pepper, and cut into rings. Add to the pork, mix everything together with your hands.

Then add the spices, I use natural barbecue mix, grill seasoning. Mix well.

Pour in vegetable oil, vinegar. Add the mustard, then mix thoroughly until each piece is coated with the marinade.

Cover the bowl with meat and put it in the refrigerator to marinate for 4-6 hours, or better yet, leave it overnight.

Before frying, thread the pieces onto skewers and fry over coals until cooked. Have a delicious picnic, bon appetit!

Pork kebabs in beer marinade.

Pork kebabs, or rather pork brisket, are for lovers of fatty kebabs with a lot of fried lard. Fatty meat does not require a special softening marinade, so beer acts as a flavoring agent in this recipe. Lard marinated in beer turns out very aromatic, with the taste of hops.

Everything is prepared quite quickly, it will take about 3 hours.

Ingredients:

• Pork belly - 600 g;
• Onions - 2 pcs;
• Light beer - 0.5 cups;
• Salt to taste;
• Pepper to taste;
• Spices to taste.

Cut the meat into pieces, the onion into thick circles. Combine everything in a container, add salt and pepper to taste, stir, rubbing the spices into the meat.

Pour in cold beer and leave for 1 hour.

Thread the meat and onions onto skewers.

Fry pork belly kebab over moderately hot coals until crisp.

Fatty kebab should always be served hot; when cold it loses its taste, and not everyone likes frozen lard. Therefore, if such a pork belly kebab has cooled down, it can be easily reheated in the microwave. It is best to serve pork kebab with vegetables, citrus slices and herbs.

Awesome marinade for pork shish kebab with matsoni (kefire) (video).

We made pork kebabs according to this recipe as shown in the video. For those who cannot get matsoni, like us, we tried it for the first time with kefir. It’s also very tasty, so we recommend everyone try it.

Marinade with nutmeg and lemon juice.

You will get unusually tender, spicy pork kebabs if you first marinate the meat in nutmeg and lemon juice. An excellent snack in nature will bring a lot of pleasant impressions.

We will need:

• Pork - 1 kg;
• Red onion - 8 pcs;
• Nutmeg - 4 tbsp. spoons;
• Juice of one lemon;
• Salt - to taste;
• Ground black pepper - to taste;
• Seasoning for pork - 1 tbsp. spoon.

Cut the onion into rings and place some in a deep bowl. Place the sliced ​​pork on top. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.

Then, in a separate bowl, mix the second part of the red onion with the juice of one lemon, while crushing the onion until juice forms. Transfer the marinade to a bowl and mix thoroughly. Cover the dish and marinate in a cool place for 6 hours or more.

Fry the meat on skewers on the grill until a nice crust forms. Have a good time Bon appetit to you!

That's all for us, write your opinion in the comments. Also join us on Odnoklassniki and support us on our channel in Yandex.Zen. Goodbye everyone and see you in new releases.

Pork kebabs: best recipes with juicy and tender meat. updated: April 25, 2018 by: Subbotin Pavel

Which part of pork is best for barbecue?

Traditionally, barbecue is popular in spring and summer. Noisy gatherings around the fire, relaxing in nature will leave wonderful memories. And to make these impressions stronger, you need to prepare a very tasty kebab. There are a lot of recipes for this dish. There is fire-fried fish, lamb, chicken, beef, but pork is the most suitable product.

First you need to choose the meat. Not everyone knows which part of pork is best to use for barbecue. IN food industry There is a special mesh with parts into which the animal carcass is chopped. There are 40 of them. Each part of the pork is used for specific dishes. It depends on the fat content, the number of veins, and the structure of the meat.

The neck(s) are more suitable for barbecue. It has small layers of fat, which, during simmering on coals, saturate the dryish pulp.

It is better to purchase meat for barbecue in advance, since it still needs to be marinated. When purchasing, we focus on color, structure and smell. Frozen pieces, often found in supermarkets, are not suitable, as the pulp will lose elasticity and will definitely be dry. The neck should have a light pink color, without blood or blue spots. You can check the freshness of the product with your finger: after pressing, the dimple should quickly straighten. Regarding the smell, everything is clear: a delicate, barely noticeable smell of meat.

Having brought home the neck, it is better to keep it at room temperature for a while while you prepare the ingredients for the marinade. This will take about 20 minutes. Let us remind you that the neck must first be washed and dried, using a towel or napkins.

Then, having slightly crushed the meat in your hands, you can start slicing. The shape and size of the pieces are completely individual. We can only give advice: their parameters should not go beyond 4 x 4 - 8 x 8 (cm). They are borderline. Otherwise, the meat will either burn or be raw.

After the chopping procedure, the shish kebab neck is marinated. There are a lot of ingredients for soaking pork. These can be herbs, vegetables, acids, juices and sparkling water. More often they try to soften the meat with tomatoes or pomegranate juice. To saturate with juice, use sour cream, mayonnaise, lemon juice. Spices are also chosen at will, but traditionally mixtures of peppers, suneli hops, and tarragon are added to pork. And where would we go without onions, cut into large rings. Several varieties of onions look great: white, purple, red. Culinary experts note that it is better to salt the shish kebab before skewering it, and you should not marinade it, as this will cause the meat fibers to coarse.

The tips listed above will help you prepare the dish flawlessly.