How to marinate meat for barbecue. Recipe for marinade for barbecue. The most delicious marinade for pork shashlik with the addition of kiwi

Shish kebab is a dish loved by many. The barbecue season usually begins in May; according to statistics, every tenth Russian goes to May holidays to nature. What would an outdoor holiday be without barbecue? And here the questions begin: how to marinate meat so that the kebab turns out soft, juicy, and aromatic? In this article you will find 5 best recipes marinade for pork kebab.

Which recipe to choose is a matter of personal taste. There are debates and debates about the barbecue marinade. There isn't just one the right recipe because everyone has different tastes. And deciding what is best can only be done experimentally. Write in the comments how you marinate the kebab, let's see which marinade gets the most votes!

Well, now let's start cooking!

Tips and secrets for cooking barbecue

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

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

Many barbecue makers claim that meat should not be salted during marinating. This is because salt draws the juices out of the meat, making it dry and tough. They say that meat should be salted either directly during frying or at the end of the marinating process. Others, on the contrary, argue that you can salt the meat during marinating to make it tasty. It’s up to you to decide what to do. Here everything depends on personal preferences.

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

You need to grill shish kebab on already burnt “gray” coals. You need to string the pieces onto the skewer one to one, so that there are no gaps. But do not press them too tightly. If there is a piece of fat hanging off a piece of meat, trim it off to prevent it from burning.

As the meat begins to brown, fat drips into the coals, causing the flames to flare up. To put out a fire quickly and easily, sprinkle a little salt on the coals where they lit. The salt will instantly absorb the fat, and you won’t have to turn on the fire (we often pour wine, water, or vinegar over the meat when cooking, but you can do without it).

Turn the kebab over when you hear it sizzle. It is better to turn over more often than to allow it to burn.

Marinade for pork shish kebab with ayran (carbonated tan) and onions

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

For this marinade you will need:

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

How to marinate pork in ayran.

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

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

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

Before skewering the kebab, remove the meat from the marinade. Remove the onion from the pieces; there is no need to fry it, because it will burn anyway. Place the meat in a separate container, add a mixture of peppers and cumin (or other spices as desired). Stir and thread onto skewers.

Fry the shish kebab until done. Serve kebab with your favorite sauce. Bon appetit!

Onion marinade for pork skewers

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

Ingredients for marinade with onion and mustard.

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

Preparation.

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

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

Pour the onion juice over the meat, stir and leave to marinate at room temperature for 2 hours. If you are grilling the kebab the next day, cover the container and place it in the refrigerator.

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

Marinade for pork shish kebab with kiwi

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

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

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

Ingredients:

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

Preparation.

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

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

Mix the meat and onions with your hands.

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

Place the meat on skewers and fry. Bon appetit!

Marinade for pork shish kebab with kefir

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

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

Preparation.

Rinse the meat well, remove films and excess fat. Cut the meat into portions. Peel the onion and cut into medium cubes. Use your hands to crush the onion well to release its juice.

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

Now combine the onion and meat in one container.

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

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

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

Marinade for pork shish kebab with vinegar and onion

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

Ingredients for the vinegar marinade:

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

Preparation.

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

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

All that remains is to fry the kebab and enjoy its taste!

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

Shashlik- This is a very ancient dish with interesting story. 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 rest 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 fans fried meat they 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 is soaked (marinated) before cooking, poultry, fish to give them a soft texture and flavor. If you like it Chinese cuisine, then try marinating the 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:

Basic marinade: vegetable oil, vinegar, chopped herbs, Dijon mustard.
Sour milk marinade: yogurt, garlic, turmeric, cloves, cardamom and cinnamon.
Spicy marinade: yogurt, cayenne pepper, lime or lemon juice.
Soy marinade: soy sauce, garlic and Chinese five spice mixture.
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.
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 all. 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 chicken meat marinate for only 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 marinating on outdoors you can mix all the ingredients in plastic bag, releasing the air from it.
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 quick recipe marinade for pork 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.

Shish kebab is considered a dish for a professional. In our country, pork shish kebab is most often performed. The sauce, the marinade, and even more so the process of marinating meat seems almost like magic to many. In fact, you can cook shish kebab just as well as a professional kebab maker! Of course, if you know some recipes and secrets.

The basic rules for marinating meat are the same for any dish. In our article, we will talk about the intricacies of marinating, using the example of preparing shish kebab, of course.

And the first thing we need is meat! Actually from which we will prepare our most delicious dish.

On the website you will find:

Step 1. Select and prepare pork meat for barbecue

Shish kebab can be made from any meat, not just pork. Although in our country it is most often used, it is more popular. And in terms of price and quality, it’s perfect. Why? Because in the pork itself, the proportion of meat and fat seems to be specially balanced by nature for cooking over coals. Pork kebab is the most flavorful, soft and juicy.

It is better to use pork neck for barbecue, because it is preferable to use soft meat. You should not take fresh meat from a freshly slaughtered animal. Frozen meat is not suitable for ideal shish kebab. Best option- This is chilled, aged meat. For barbecue, therefore, it is best to take meat from farmers at the market or in private small shops.

And I want to note that kebabs made from lamb, veal and beef are no less wonderful.

Step 2. Prepare the pieces of meat as they should be so that the kebab does not burn and become dry

First, the pork is cut into oblong pieces. Not in cubes, as is often done, but in rectangles. And what is this for? Elongated pieces of meat, placed lengthwise on a skewer, are held on a skewer (or wooden skewers, if frying takes place not on coals, but in home oven) are stable, do not droop, do not turn and fry very evenly, do not burn.

The most delicious marinade for pork kebab to make the meat soft and juicy

The well-known stereotype that prescribes adding vinegar or other acid to the marinade is incorrect. Acid softens the meat, but makes it lose a lot of juice, and besides, not everyone will like it by itself. Perhaps the reason for the appearance of this method was times of shortage, when pieces of meat in stores were hard and rough.

We marinate correctly (tested method, proven marinade):

It is much better to add mustard to the marinade. To taste, of course, but the main task of mustard here is not to add bitterness to the dish, but rather to help soften the pork. Unlike vinegar, mustard gently softens the meat fibers without damaging them and retains the juice in the meat.

For pickling, of course, you need onions. In general, it’s hard to imagine meat without onions. You can cut the onion into rings or small cubes, but it will be even tastier if you chop it in a blender. Then mix the pork kebab with onion puree with your hands or, as chefs say, massage the meat with it. Of course, you can mix the meat in a regular plastic bag by tying it and shaking it a little. In this case, everything happens quickly, and your hands remain clean, but this method is still inferior to the first.

Next, pour a little vegetable oil into the bowl with the kebab. It is necessary not to increase the level of fat content, but to conduct the aromas in the kebab between its ingredients. Vegetable oil – organic solvent, which means it evenly distributes tastes and aromas. And this applies not only to barbecue.

The oil helps distribute the flavors throughout. Remember sauteing! Vegetables are sautéed not for a fried crust, but precisely to distribute their flavors in the oil.

Of course, our kebab should have bay leaf and black pepper as spices. The bay leaf can be immediately tossed into the meat, which is already aromatic from the onion and oiled.

But black pepper has its own secret! It is clear that it is better to leave ground pepper aside and crush the peas right before use, but the trick is different: before crushing, you need to fry the pepper in a dry frying pan. Characteristic sign readiness - leveling its wrinkled surface. After this, the pepper will become incredibly aromatic and fragile, making it easy to crush.

Pepper and bay leaf will be enough to make the dish very tasty. But there is another spice that goes extremely well with pork. This is star anise (or star anise). The spice, used in ancient China, gives the dish a refined anise aroma. One crushed star anise is enough for one kilogram of kebab.

The marinade is ready! The meat is already tasty, but it’s better to let it soak for at least 2 hours.

How to quickly marinate meat on pork skewers for a picnic

Sometimes you can hear that meat needs to be marinated all night, and in a whole set of many spices. Forget it. In the Caucasus, only salt, pepper and onion are added to the meat, and it is marinated for only 15 minutes.

Why do you need a marinade at all? Not much to improve the taste good meat, and also soften it if it is hard. We chose fresh meat, so it only needs a hint of spices, nothing more.

Cut the meat, sprinkle with pepper and salt, add chopped onions and stir so that the spices seem to envelop the meat. Then pour mineral water over the meat, squeeze in ripe lemon, kiwi, or some other sour fruit, and maybe a glass of kefir (never vinegar!), mix again. After 15 minutes, your kebab is ready to fry.

Overcook the meat in the marinade - it will become flabby and crumbly, like pate.

Pay attention! In all marinating recipes, we salt our kebab only at the end, because this is the only way the meat will retain its juiciness and amazing taste!

How to properly fry pork shish kebab on the grill

By the time the meat is ready, the fire should already be burned out. Meat is fried not on fire, but on coals! A fire under a barbecue is a completely unnecessary phenomenon. Experienced barbecue makers keep wood chips in a bucket of water, which they spread over the coals before cooking - this way the fire is not knocked out of the coal, and in addition, the meat acquires a smoky aroma.

When the meat turns pale, the wood chips may already dry out and flare up. By this time, be prepared to turn the kebab frequently so that it browns evenly without burning.

You may have thought that barbecue coals should be something special. Here, you don’t need any tricks - you can use coal, which is sold specifically for such purposes in supermarkets and hardware stores. But forget about lighter fluid - otherwise the kebab may take over the gasoline taste. Can't light the coals? Collect dry twigs and wood chips and place them on the coals. Water with regular vegetable oil- it burns beautifully.

Fry shish kebab in a frying pan at home, step-by-step recipe with photos

This kebab recipe is prepared very quickly. And although it is inferior in taste to a dish cooked with the right marinade and over coals, shish kebab in a frying pan will warm up your mood so that you finally get ready and go out into the countryside with the whole family and cook a real shish kebab on the grill.

Ingredients for frying pan shish kebab:

Eight hundred grams of pork;
160-200 g. onions;
juice of one orange or lemon;
salt, parsley, pepper.

Cut the meat into small pieces of 4 - 6 cm, sprinkle with lemon juice.

Place everything in a frying pan with hot lard, if there is none, just with sunflower oil.

Pepper, salt and fry over low heat until crispy.

It is advisable to cut the onion into rings and place it in such a way that the meat is completely covered.

Continue frying for another 5-10 minutes. After this, pour freshly prepared orange juice over the meat, let it all sit for a couple more minutes and then remove from the heat.

Serve this wonderful kebab, sprinkled with parsley in advance, with orange or lemon slices.

Shish kebab in the oven on skewers video recipe

In the oven, the kebab will turn out very similar to a barbecue one. This recipe is very close to natural kebab.

We eat barbecue at home or outdoors

There is no need to eat pork kebab directly from the coals or from the stove. He needs to stand and mature. In the meantime, better bring the sauce. Store-bought ketchup for such a kebab is bad form. It’s better to finely chop the tomatoes, add sweet Yalta onions, your favorite spices, herbs and salt - here great recipe! If it's not the season for tomatoes yet, a can of home-grown tomatoes will help you out. own juice. Beat them with a blender, adding seasonings.

It is customary to serve red wine with barbecue, but if you are planning a non-alcoholic party, cranberry juice, kvass or homemade lemonade would be an excellent drink.

Spring! Time to go out into nature and barbecue. This is cool! Take my recipes into service, you won’t regret it. If you have your own, then share them in the comments. It will be nice to learn from the experience of experienced barbecue makers and try something new, a different pork barbecue.

Good luck and all the best!

It is probably very difficult to meet a person who does not like kebab. But let’s make a reservation right away - you won’t find a clear answer to the question of how to cook the right shashlik here. Because proper kebab is a delicious kebab that people enjoy in the company of their good friends. But tastes, as you know, are different - which means there are many recipes for the “correct” kebab. Some consider it fundamentally wrong to use mayonnaise when preparing barbecue, others consider vinegar, and others have their own opinion on this matter. Therefore, here you will find the most different recipes, and you can choose the one that seems most true to you (that is, the most delicious).

The basic principles of cooking pork kebab are very simple. Having selected a piece of excellent quality pork (usually pork neck), the meat is marinated, then threaded onto skewers and sent to the grill. If you really want barbecue, but you can’t go out into nature, then you can successfully cook barbecue on the grill.

Pork shish kebab - food preparation

To prepare pork shashlik, as a rule, tender pork tenderloin (fresh, not frozen) is used. The meat is washed, cut into portions, and then necessarily marinated so that it becomes soft, juicy and aromatic. Young and fresh pork does not need to be soaked for a long time, as it is already very tender.

Also, when preparing shish kebab, onions are usually used (both for marinating meat and for stringing it onto skewers). We cut the onion into half rings. Cut the lemons into slices, not too thin. When preparing barbecue, we definitely need seasonings. They are used to taste, but ground black pepper is among the must-haves.

Preparing the marinade for pork shish kebab

The issue of marinade for those who want to cook truly delicious kebab is paramount after the quality of the meat. In addition to spices and onions, wine (necessarily dry, white or red), beer, kvass, fresh juices from vegetables and fruits - pomegranates, tomatoes, apples, etc. are used for marinating pork. Some people successfully use fermented milk products to prepare pork kebabs, for example, kefir or mayonnaise. In former times, the most popular product for marinating meat was vinegar, apparently due to its availability and speed of action. However, meat marinated in vinegar turns out less juicy, so it might make sense to try other marinades, such as lemon juice.

As for salt, it is not recommended to add it to the marinade, as it makes the meat tough. If necessary, the shish kebab is salted already on the table.

Recipe 1: Spicy pork kebab

In this recipe, lemon serves as a marinade. Thanks to it, the meat turns out very soft, and the abundance of seasonings makes it very tasty and aromatic.

Ingredients:

1 kg pork;
3 lemons;
2 tsp. coriander (ground);
1 tsp. red pepper;
0.5 tsp. ginger (ground);
1 chopped bay leaf;
5 tbsp. l. olive oil;
on the tip of a tsp. ground cinnamon and ground cumin;
2 tbsp. l. chopped basil;
ground black pepper and salt.

Cooking method:

1. Wash and cut the meat into pieces, cut the lemon into not too thin slices.

2. Mix seasonings (coriander, cumin, basil, ginger, cinnamon, ground pepper, bay leaf) in a bowl with olive oil, put the pork with lemons in it, mix everything well and, covering with a lid, place the bowl in a cool place for about 10 hours, but stir its contents from time to time.

3. To prepare the shish kebab, string the marinated pieces of pork onto skewers and cook for 7 to 10 minutes on the coals, rotating the skewers around its axis every minute to cook the meat evenly. Can also be used for grilling shish kebab. Decorate the finished kebab with lemon slices.

Recipe 2: Quick pork kebab

This kebab is a godsend for people who don’t have time to marinate meat for a long time. While you are preparing the coals, it will have time to marinate perfectly in the onion juice. One condition is that the meat must be very fresh.

Ingredients:

2 kg pork neck;
1 kg of onion;
5 bay leaves;
1 tsp. black pepper (ground);
pinch of saffron
salt.

Cooking method:

1. Cut the meat into portions and place in a container for marinating.

2. After peeling the onion, pass it through a meat grinder and mix the resulting mass with the meat, then add pepper, bay leaf, saffron and salt, mix everything again.

3. Thread the pieces of pork onto skewers and cook for about 15 minutes over coals or on the grill. This kebab is good with herbs and fresh vegetables.

Recipe 3: Pork shish kebab with mayonnaise

Although many people believe that mayonnaise should not be used as a marinade when preparing shashlik, after trying this recipe, you will very much doubt their correctness. Mustard and seasonings add piquancy to the meat, and lemon makes it especially soft.

Ingredients:

2 kg. pork (neck);
3 tbsp. l. mustard;
4 tbsp. l. mayonnaise;
5 onions;
lemon;
3 bay leaves;
ground pepper, suneli hops and salt to taste.

Cooking method:

1. Cut the meat into portions and place it in a container in which our kebab will be marinated. We put a layer of meat, sprinkle it with ground black pepper, khmeli-suneli, grease it with mayonnaise, mustard, lay a layer of onion cut into rings, also put a bay leaf and pour it on top lemon juice. Leave for an hour.

2. Stir and place in a cool place for about 7 hours so that the meat is well marinated.

3. Before actually preparing the kebab, salt it, then thread the pieces of meat onto skewers and cook for about 15 minutes on the coals or in the grill.

Recipe 4: Pork kebab marinated in vinegar

This recipe uses vinegar and onion to marinate pork. The recipe is simple, and even beginner barbecue makers can successfully implement it.

Ingredients:

2 kg pork;
300 gr. Luke;
a glass of vinegar 6%;
3 tbsp. l. any seasoning for barbecue;
salt to taste.

Cooking method:

1. Cut the meat into portions, the onion into half rings.

2. In a marinating container, mix the meat and onions with vinegar and spices, put in a cool place and marinate for about 5 hours.

3. Before cooking, add salt, then, threading the marinated meat onto skewers, fry it for about 10 minutes over coals or on the grill.

Recipe 4: Pork shish kebab in sour cream

Sour cream, which is used in this case for marinating meat, makes it very soft and delicate in taste. Even the most discerning barbecue lovers will appreciate this meat, and preparing it is not at all difficult.

Ingredients:

2 kg pork;
1 liter of sour cream;
1 kg of onion;
black pepper (ground);
salt.

Cooking method:

1. Having cut the pork into portions, place the meat in a marinating container, alternating the layers of meat with onions cut into half rings and sprinkling with pepper and salt.

2. Pour sour cream over everything and marinate in a cool place for about 4 hours.

3. Before cooking, add salt, then, after the coals are ready, thread the marinated meat onto skewers and fry for about 10 minutes.

Recipe 5: Pork shish kebab in Georgian style

Georgian shish kebab is a classic of the genre! If you want to try “proper kebab,” this is the recipe for you. The meat is marinated with onions and seasonings. This kebab will allow you to appreciate all the beauty and richness of the taste of this dish.

Ingredients:

600 gr. lean pork;
6 onions;
3 tomatoes;
ground pepper (black and red);
green;
salt.

Cooking method:

1. Cut the pork into portions and mix with pepper and chopped rings onions, place everything in a marinating container and, placing a weight on top, leave to marinate in a cool place for about 6 hours.

2. Thread pieces of pork onto a skewer and, alternating them with onion cut into rings, fry over coals or grill. Decorate the finished kebab with onions, tomatoes and herbs.

Do not cut the meat into too small pieces, otherwise it will lose its juices and become dry when cooked.

When preparing barbecue, we do not fry the meat, but bake it, so it is important to ensure uniform heat and complete absence of flame. To prevent the meat from drying out, you do not need to rotate the skewers very often. To prevent it from burning, you should place the skewers higher.

Many recipes recommend stringing onions and tomatoes onto skewers along with meat. However, while the meat is cooking, the vegetables may burn. Therefore, many experienced cooks do not recommend doing this.

If droplets of fat from the meat fall onto the fire, then you should sprinkle it with marinade so that it does not dry out.

To determine the readiness of the kebab, you need to cut a piece and see what kind of juice will be released from it. If it is transparent, it means the meat is ready; if it’s mixed with blood, it means it’s too early to remove it from the coals.

Fresh, high-quality and young meat does not need to be marinated. Before frying, simply add salt and pepper. But if you want to give this meat a rich aroma and unusual taste, use any of these marinades. Chicken can be marinated for only half an hour, and pork, beef and lamb - 1-2 hours.
Old meat or meat whose quality you are not sure of needs to be marinated longer. This will soften the fibers and make the kebab juicier. The minimum marinating time for chicken is 2 hours, 4 hours, beef and lamb - 6 hours.
Not only old, but also young meat can easily be marinated for a day or even two. Ingredients in marinades, in particular onions, have antibacterial properties. This means that the meat will be stored longer.
You can marinate meat at room temperature. But if it must stay in the marinade for more than two hours, then it is better to put it in the refrigerator.

The best marinades for barbecue

All ingredients in the recipes are for 2 kg of meat. Marinades are suitable for chicken, pork, and lamb.

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Onions are an integral ingredient in almost all marinades. It gives the kebab a rich flavor, so there is no need for a lot of spices.

Ingredients

500 g onions;
salt - to taste;

Preparation

Cut the onion into several pieces and puree it in a blender. Salt and pepper the meat, add the onion and mix well. To prevent the onions from burning during frying, lightly pat each piece of meat with a paper towel before cooking.

tastylive.ru

Meat marinated in this way turns out very tender. And thanks to the seasonings, the kebab will smell very tasty.

Ingredients

1,700 g onions;
1 ½ tablespoons hops-suneli;
salt - to taste;
1,700 ml low-fat kefir.

Preparation

Finely chop the onion, place it in a deep container and lightly remember to release the juice. Add seasonings and stir. Then add the meat and mix well again. Pour in, cover and shake until the meat is completely covered with the marinade.

povar.ru

Carbonated mineral water softens meat fibers. As a result, the kebab turns out juicy, tender and - due to the garlic and spices - aromatic.

Ingredients

500 g onions;
1 tablespoon vegetable oil;
salt - to taste;
ground black pepper - to taste;
5 cloves of garlic;
1 liter of sparkling mineral water.

Preparation

Cut the onion into rings and place on the meat. Add oil, spices and chopped garlic and mix thoroughly. Pour mineral water over the meat and leave to marinate.

man-advice.ru

Thanks to this marinade, the meat will acquire a subtle minty aroma and a pleasant piquant taste.

Ingredients

1 ½ tablespoons barbecue seasoning;
salt - to taste;
3 bunches of mint;
500 g onions.

Preparation

Sprinkle the meat with spices and mix well. Line the bottom of the container in which the kebab will be marinated with some mint. Place some of the meat on top and cover with mint. Repeat layers until you run out of ingredients. The last layer should be mint. Half an hour before the end of marinating, add the chopped rings and stir.

postila.ru

Tomato juice also perfectly softens meat fibers. It will make the kebab not only tastier, but also more unusual: the meat will acquire a beautiful reddish tint.

Ingredients

500 g onions;
1 tablespoon barbecue seasoning;
salt - to taste;
ground black pepper - to taste;
3–5 cloves of garlic;
1 ½ liters of tomato juice.

Preparation

Add chopped onion, spices and chopped garlic to the meat. Fill in tomato juice, cover the container with the meat and leave to marinate.

kuhny-mira.ru

Mayonnaise good quality makes the meat juicy and flavorful. Perhaps this is why marinades are so popular.

Ingredients

300 g onions;
500 ml mayonnaise;
1 tablespoon curry;
salt - to taste;
ground black pepper - to taste.

Preparation

Using a blender, puree the onion. Add mayonnaise, onion puree and spices to the meat and mix well.

willcomfort.ru

This recipe will especially appeal to beer lovers, as the meat will acquire a slight malt smell. It's better to take a living one. Just keep in mind that a low-quality drink will spoil the taste of the kebab.