Finishing 

How to marinate pork skewers so that the meat is soft and juicy. Delicious and fast. The most delicious marinade recipes for pork skewers - soft and juicy meat

The long-awaited warm time has come, everyone is already striving to escape into nature at any suitable moment. And what is the most important thing here? That's right, skewers! Under a glass of cold beer or a glass of vodka - a miracle, how good! We will tell you how to properly cook pork skewers, show the most delicious marinade so that the meat is soft and juicy, tasty and fragrant. You just have to choose the right meat and marinating method and fry the kebab deliciously on the grill.

Well, if the weather fails and you won’t be able to get out into nature, you can easily cook a delicious pork kebab quickly in the oven on skewers or in a sleeve, it will also turn out great. The main thing - good mood and the right company. A couple of salads and sandwiches to warm up while the kebab is fried, and success is guaranteed.

Grilled pork skewers: 5 best marinade recipes


If you are going to nature and are looking for how to cook pork skewers on the grill, the right recipe, we will show you several options for marinades. With them, your barbecue will turn out amazingly soft and juicy and will delight your friends. You can marinate meat for barbecue with vinegar and onions, in beer and soy sauce, with mineral water, on kefir, with kiwi, with lemon and honey, with mayonnaise. Marinade secrets and right choice we will also open the meat for you. It remains to fry it correctly - and this is also an art.

Pieces of meat are placed on a skewer across their fibers to give them a free state. It is not recommended to leave intervals with a skewer without meat, this will lead to charring of these places and give the skewers an unattractive look.

After the planting procedure is completed, it is worth inspecting appearance shish kebab and remove excess hanging pieces to avoid the appearance of coals. It is not recommended to put onions and vegetables on the skewer along with meat, as they differ in cooking time.

How and on what to fry pork skewers

The fuel can be charcoal, specially designed for barbecue and able to give heat in any case. In the absence of coal, you can use dry wood.

It is recommended to prepare in advance the dishes in which there will be water mixed with vinegar in a small amount. A few drops should be used for one or one and a half liters of water. This composition is necessary for wetting the meat, in order to give it excellent taste qualities and make it soft.

When cooking barbecue, you should monitor the coals, you must definitely wait until they burn out and lose their red appearance. Coals should be used hot, starting to gradually go out.

The meat is placed over the coals, and if there is a shortage of heat, it is pumped up with the help of a kind of fan made. If a fire breaks out in any place, it must be immediately extinguished by splashing water. Meat also requires infrequent wetting.

In the process of cooking, you should monitor the state of readiness of the meat, periodically turning it. It is advisable to constantly twist it, its appearance will tell about the complete readiness of the barbecue, for complete certainty, you can cut and try one of the pieces.

If you follow all the rules for cooking barbecue, it will turn out excellent and will bring maximum pleasure when eating it.

Now you know how to cook pork skewers, we told you the options for preparing the marinade to make the kebab juicy, soft and tasty, how to choose the right meat, how to cut and marinate it, how to fry it properly. It remains only to start eating it and enjoy it. Bon appetit and have a great weekend!

Publication date: 04/24/2018

With the advent of spring, you want to breathe in the freshness and aromas of blossoming trees. It is at this time that we celebrate May 1 and 9, for which the state gives us many days off. At the same time, the season of field trips begins. And, of course, every housewife remembers her special marinade for pork barbecue.

There are a lot of them, so in the article I will share with you those recipes that have not let anyone down yet, and the meat turned out to be soft and juicy.

And eating shish kebab is most delicious with vegetable salads, I suggest making them from Beijing cabbage or with radishes.

  • How to make marinade with soy sauce?
  • Classic recipe with kefir
  • Quick marinade on mineral water
  • Soaking meat in beer
  • Cooking barbecue with mayonnaise
  • We use mustard and honey
  • Video on how to marinate pork in your own juice

Secrets of the marinade to keep the meat juicy and soft

You need to know how to cook barbecue. It is necessary to make sure that the meat breaks down into fibers, has a lot of juice and is easy to chew.

Of course, first of all, it all depends on the type of meat. Today we chose pork, and it is quite tender in itself. And, if you have a neck, carbonade or loin at hand, then the finished dish will turn out to be successful. But, if the other part of the carcass, I advise you to be more careful about choosing a recipe.

Any barbecue begins with a marinade. It should include three components:

  1. Acid - makes meat tender and protects against bacteria.
  2. Spices and spices - give additional flavors.
  3. Vegetable oil - helps the fibers absorb acid and spices better.

However, remember that salt draws out the juice, so the meat may turn out dry. Add it to the total container half an hour before putting the pieces on skewers.

It is better to put oppression on the container. It can be a jar of water from 1 liter.

Also, do not add a lot of spices, they can kill the real flavor of the kebab.

Vinegar and onion recipe for pork skewers

Any meat, especially pork, loves a lot of onions. It releases juice and soaks the fibers well.

The most popular recipe is based on vinegar, it gives the desired sourness to the finished dish. But this option has disadvantages: the pieces must be marinated for at least 12 hours and the vinegar makes the fibers stiff.

Ingredients for 1.5 kg of meat:

  • Vinegar 9% - 50 ml
  • Onion - 700 g
  • Salt - 1.5 tsp
  • Pepper - 1 tsp

We cut the onion into rings. Do not grind, otherwise it will quickly burn over the fire.

You need to lay in layers: meat, rings, vinegar, salt, pepper. And then we repeat the whole chain again.

We cover with a plate and put a press, it can be any jar of water, at least 1 liter.

We leave the saucepan in a warm place for an hour, and then put it in the refrigerator overnight.

Armenian recipe at home

This nation has a special relationship with barbecue, and each Armenian family has its own special recipe, verified over the years, which is inherited.

In general, it is believed that they are pickled only with onions and butter. But many will argue and say that without basil, Armenian barbecue will not be real. So there are a lot of herbs in the recipe.

Ingredients per 1 kg:

  • Black pepper
  • Paprika
  • Basil
  • 50 ml sunflower oil
  • 3 onions

If you do not use seasonings, then according to traditional Armenian recipes, take equal proportions of meat and onions.

But each family has several recipes that are passed down from generation to generation. I liked the addition of paprika and basil.

We add the pieces, add a pinch of all the herbs.

We cut the head into half rings and send it to the meat. And we begin to squeeze the onion well, mix everything.
Leave this mixture for 6 hours.

Marinade with soy sauce to keep the meat juicy and soft

It is said that salt draws all the liquid out of the meat, as a result it becomes dry. Therefore, we will use soy sauce.

Ingredients per 1 kg:

  • 5 st. spoons of soy sauce
  • 4-5 art. spoons - refined oil
  • 1 teaspoon - marjoram
  • 0.5 teaspoon - paprika
  • 1 teaspoon - coriander

Add soy sauce to chopped meat, mix.

Add vegetable oil and spices.

Mix and leave for 6 hours.

Classic recipe with kefir

I consider two recipes classic: with vinegar and kefir. And, if not everyone likes to use vinegar, then kefir marinade does not beat off the natural smell of meat, but softens its structure well with its acid.

Ingredients for 2 kg pork:

  • 1 liter of kefir
  • 7 onions
  • Salt - 1 tbsp.
  • Pepper
  • 2 heads of garlic
  • bunch of parsley

Grind the herbs and peeled garlic in a food processor or blender.

We chop the onion in half rings and not very thinly.

Salt and pepper the chopped pieces, put the onion on top and mix thoroughly with your hands.


Pour the garlic mixture and mix it again with your hands so that each piece of meat is in this greenery.

After that, pour the entire liter of kefir into the bowl and mix again.

We leave everything under pressure for 6 hours.

Quick marinade on mineral water

The mineral water is saturated with air, which impregnates the pork and makes it even more tender. And, if we take lemon as an acid, then mineral water allows it to better penetrate the meat. It acts as a good conductor and therefore this marinade is one of the fastest.

For 3 kg of pork:

  • 3 onions
  • 1 lemon
  • 0.5 l carbonated mineral water
  • Salt pepper

We cut the loin into pieces about 5 cm wide, thinner is not needed, otherwise the kebab inside will be dry.

Onion cut into half rings.

We divide the lemon in half, squeeze the juice from one part, and cut the other into pieces and send it to a container.

Then we mix all the ingredients, mix and fill with mineral water.

We leave for 2 hours and go to cook.

Soaking meat in beer

Since you can soak pork in wine, then beer is also suitable. A good unfiltered product contains all the enzymes that will make the fibers juicier. In order not to smell the beer smell, add spices to the marinade.

Ingredients:

  • Parsley
  • 2 onions
  • 1 can of unfiltered dark beer

We cut the onion into half rings, salt it to get a lot of juice.

Finely chop the greens and send to the meat, where the onion has already been added.

Now you need to crush this mixture well with your hands and mix.

Fill with beer and leave for 4 hours.

Delicious recipe with tomato juice

Tomato juice must be chosen very high quality. If you have purchased, then carefully read the composition. It is better, of course, to take homemade concentrate or adjika.

Ingredients for 2 kg:

  • 600 ml tomato juice
  • 5 bulbs
  • Seasoning for barbecue

Grind the vegetables in a blender into a fine juicy mass.

Let's break it down into pieces. Add salt and seasonings for barbecue.

We fill tomato juice and mix.

We leave for 4 hours.

Cooking barbecue with mayonnaise

Mayonnaise is also often used. It already has lemon juice and vegetable oil, so it replaces almost two of these products and has the same effect on pork. But it has a peculiarity: when roasted at the stake, the sauce burns and turns into carcinogenic fats.

If you have the opportunity, then it is better to replace it with other products.

For 1 kg of pork:

  • 3 onions
  • 1 large pack of mayonnaise
  • Pepper, salt

Put a layer of meat pieces in a bowl, make a grid of mayonnaise on it, then salt and pepper.

And on top we tightly lay the onion and salt it so that the juice goes and mayonnaise on top.

Then we repeat the whole sequence again.

We leave for 6 hours.

Delicious recipe with pomegranate juice

Pomegranate juice impregnates the meat with its astringency and sweetness. You will definitely feel his presence. It is not permissible to pour seasonings into this marinade, because they will block this delicate sweet and sour taste.

For 2 kg loin:

  • 6 onions
  • Salt and pepper
  • 1 liter pomegranate juice or 2 large pomegranates

We cut the onion into half rings, but if there is time, it is better to puree it or grate it into gruel so that it gives more juice.

Put it on salted pieces of loin or carbonade.

Mix and add juice. But, if you are not sure about the quality of the purchased one, then let's use a real pomegranate.

We clean it and remove the grains.

We crush them with a bottle or crush. We put them in cheesecloth and start kneading. So you get real pomegranate juice.

Pour them over the future barbecue and mix well.

Leave this mixture for 6-7 hours.

How to cook marinade on wine?

Meat from a fire on noble wine continues to be loved by many generations in a row. Before, when there were no freezers, this was one of the most affordable ways to extend the life of fresh meat. After all, in southern countries, with a large number of vineyards, produce a lot of wine and wine vinegar.

Ingredients for 1.5 kg of pork:

  • Bottle of dry red wine
  • 2 onions
  • Pepper

Lay onions cut into rings on pieces of meat.

Pepper and salt this mass and mix.

Pour everything with wine so that all the pieces are under the liquid.

We leave for 12 hours.

We use mustard and honey

Here's an unusual combination of spicy and sweet. You just don’t eat such a mixture, but the meat is obtained with a very unusual sweetish taste of honey.

For 1.5 kg of pork:

  • 1 tbsp honey
  • 1 tbsp mustard
  • 0.5 kg of onion
  • Salt, spices

We cut the meat into pieces. We cut the head into rings.

Separately, mix honey and mustard until a liquid consistency. You can also add your favorite seasonings here.

Pour over the pork and mix well.

We put the mass under oppression for 1 hour.

Cooking skewers with lemon and onion

If you can substitute vinegar, then do it. For example, covering the meat with lemon juice. It will also add sourness, but it does not act so aggressively on the fibers. The shish kebab is very juicy and tender.

For 1 kg of meat:

  • 1 lemon
  • 2 onions
  • 1 tsp salt
  • Pepper

Lay the chopped onion over the meat.

Cut the lemon into slices and peel it from the seeds.

We spread the slices in a common container.

Now we begin to mix the meat with our hands, the onion and lemon gradually release the juice.

Add salt and pepper, mix and put in the refrigerator for 12-16 hours.

Marinate meat with kiwi for half an hour

Kiwi contains an enzyme that greatly softens the meat; half an hour in such a marinade is enough for pork. Therefore, before you start cooking, you must first prepare the grill.

For 1 kg neck:

  • 1 kiwi
  • 3 onions
  • 2 tbsp vegetable oil
  • Salt, pepper to taste

We clean the kiwi from the peel and grate or chop in a blender.

We cut the onion in half rings. We salt them so that he gives juice.

We pepper the pieces of pork and fill them with oil, which seals the pores of the meat and it remains juicy inside.

We spread the onion and kiwi.

Pork marinates very quickly, about 30 minutes!

Recipe for cooking in an electric barbecue

When you really want a barbecue, you can bake it in the oven or in a special electric barbecue. You can use any marinade, but I like to pamper you, so I will give you another successful recipe for kvass.

Ingredients for 1 kg of meat:

  • Kvass - 100 ml
  • Onion - 200 gr
  • Salt - to taste
  • Pepper - to taste
  • Chile - 0.5 tsp
  • Ginger - 0.5 tsp
  • thyme - to taste
  • Sugar - 0.5 tsp

Put the onion rings, sugar, salt, thyme, chili and black pepper to the meat pieces. We rub the ginger on a coarse grater and also spread it to the pork.

Kvass is poured over everything.

It takes at least two hours for the meat to become tender.

The electric barbecue is equipped with a special heating element, skewers and containers into which fat flows. In it, the barbecue is fried for 20 minutes.

There are a few things you need to know before using this device.

It is necessary to thread on skewers so that there is room at the end.

Make the pieces small, otherwise the meat will touch the heating element and burn.

Do not wait for a strong crust, like at the stake. Its presence in the electric barbecue means that the meat becomes dry and the necessary juices flow out of it.

Grilled meat is something special. At home, in the oven and even on an air grill, you will never cook such a fragrant, fried shish kebab as on the coals of a fire built on the banks of a river in the nearest forest. And to make the meat soft and tender, marinades were invented in the world.

Marinade is a mixture of spices, vegetable oils and natural products containing acids. The meat aged in the marinade acquires a soft texture and aroma due to the ingredients of the marinade. For pork, beef and lamb, marinades are made rich, while marinades for poultry and fish should be more delicate and tender. The tougher the meat, the longer you need to keep it in the marinade. It is not recommended to put salt in marinades, since the hypertonic solution will simply “suck out” all the juice from the meat, and the kebab will turn out dry. For the same reason, the marinade should not be made too “sour”.

Amateur cooks often experiment with marinades, sometimes adding the most unexpected and even exotic ingredients to them, making marinades sweet, spicy, sour or spicy. Ketchup, vinegar, soy sauce, kiwi, mayonnaise, cognac, coffee, mustard, sparkling mineral water, yogurt, a variety of spices, pomegranate juice, onion, garlic - all this can become the ingredients of your marinade. But the marinade should not be too much. Since the meat will give its juice during the marinating process, the amount of liquid will increase even more - this must be borne in mind.

Do not use aluminum utensils to marinate meat. Usually, the meat is marinated in a large enameled pot and even in a bucket if a large company is going to barbecue. But if such dishes are not at hand, it is quite possible to get by with an ordinary plastic bag, only a whole one.

The duration of marinating depends on several factors: the stiffness of the meat, the time you have before the “X” hour, and also on the availability of the right products in the refrigerator. If time is running out, choose a recipe for a more “vigorous” marinade, and if you add onions to it, do not cut it into rings, as usual, but rub it on a grater. In such a marinade, the meat should be kept literally for 2-3 hours, otherwise it will be bitter.

Fish should not be kept in the marinade for a long time - 45 minutes is enough. Does not require long preparation and poultry meat. You can start frying chicken skewers within half an hour after laying the meat in the marinade.

If you cut the meat into large pieces, it will take longer to marinate it. You need to cut the meat across the fibers so that the pieces do not “shrink” during cooking.

Dishes with meat should be placed in a cool place, preferably in the refrigerator.

Barbecue Marinade Recipes

Traditional marinade consists of vinegar, chopped onion rings, black pepper and salt. It is this marinade that is usually used for store-bought kebabs that no one likes. The disadvantages of this mixture are that the vinegar must be measured with jewelry accuracy, and the holding time should not be delayed, otherwise the meat acquires an unpleasant aftertaste, although, of course, it smells wonderful during cooking. But true barbecue connoisseurs reject vinegar and never add it to marinades. The same, incidentally, applies to mayonnaise.

lemon marinade connoisseurs of rejection does not cause and is great for pork. And all you need to do is add lemon juice of one or two lemons to the marinade instead of vinegar. The rest of the ingredients are classic - onions, vegetable (preferably olive) oil, black pepper and peas, Bay leaf. As for the proportions, 2-3 onions, four tablespoons of oil and spices to taste will be enough for two kilograms of pork.

coffee marinade generally does not involve the addition of acids to the meat. For the same two kilograms of pork with spices, 4 tbsp. spoons of olive oil and chopped onion rings (4 pcs.) You will need 1 liter of hot, but not boiling coffee. With this coffee, the meat is poured, and then left to cool down at first. room temperature and then marinate in the refrigerator. Soak the meat in this marinade for six hours. Your guests will never guess what gave the kebabs such tenderness and aroma.

Kefir marinade has recently become very popular with lovers of fragrant shish kebabs in the bosom of nature. For its preparation, for two kg of pork, a liter of low-fat kefir, spices and seasonings to taste, and four not too small onions are usually taken. Onions can be cut into rings, or cubes, then mixed with meat and seasonings, and pour the resulting mixture with kefir. The dishes with meat should be shaken well and put in the cold for 4 hours. Kefir marinade is not bad for chicken skewers and beef, but not too tough. A marinade based on yogurt is prepared in a similar way, but not sweet with fruit additives, but ordinary sour milk.

Marinade on mineral water made even easier. For him, one and a half liters of well-carbonated mineral water, herbs, spices, a little salt and 3 onions are taken. Even the oldest beef, after 4 hours spent in this marinade, turns into the most tender fillet. But attention, do not add medicinal table types of mineral water to the marinade: they have a peculiar taste and smell that they will not hesitate to tell your barbecue.

pomegranate marinade love in the east. For its preparation, two glasses of pomegranate juice, several bunches of greens (cilantro, mint, basil), more ground pepper and one large onion are taken per kilogram of meat. The meat is kept in such a marinade for at least 10 hours, and preferably a day, but, of course, in the refrigerator. For lamb and pork, this marinade is almost perfect.

wine marinade gives the meat a delicate aroma and makes it softer. However, not everyone likes the taste of wine. However, for those who want to try pickling meat in wine, it is recommended to take a liter of dry red wine, three medium-sized onions, more black pepper and fresh basil for the same two kilograms of beef or pork. If you use white wine, your marinade will work for turkey as well.

There are hundreds of barbecue marinade recipes. Soy sauce, honey, kvass, beer, tomato juice, mustard, balsamic and apple cider vinegar and anything else are added to marinades. But now that the algorithm for preparing the marinade is clear, you can experiment with any ingredients, creating your own, unique and the best marinade.

Soon May holidays. And everyone, young and old, will be drawn to their summer cottages. It will probably be difficult for even the most sophisticated accountant to calculate how much meat will be eaten during these days. And of course, it’s not difficult to guess that most of it will be fried on the grill, in the form of everyone’s favorite kebabs and.

Prepared from lamb, beef. But the most popular and loved by everyone, of course, is it made from pork. One of the delicious recipes you can find. It is quickly pickled, quickly fried, it is tasty, juicy. It is for its taste and ease of preparation, she fell in love with millions of people.

Cooking barbecue is not just a culinary process, it is some kind of action! Already only one preparation for the process sets in a certain way. You need to buy everything you need, then decide which marinade you will use. Then fry! Everywhere you need certain skills and abilities.

So how do you cook a delicious, juicy, flavorful pork dish? It's no secret that someone's finished dish is juicy, and someone's dry; for some, it always turns out to be overcooked and tough, while for someone it is not at all fried inside.

In order for the fried meat to be tasty, juicy and fried, you need to choose the right part of the right quality, keep it in the right composition, and fry it on the grill correctly.

Let's look at the various options first.

Properly marinating the pulp is an important step in cooking. delicious dish. The way you choose to do this primarily determines the taste of the finished product. Therefore, this stage is one of the most important. Even if you buy a great piece of pulp, but process it incorrectly, it may not taste like you expect from it.

There are a lot of cooking options. And by properly preparing them, you can make the finished product juicy, from almost everyone. The main thing is to observe proportions and time.


Sometimes it is found in recipes that vinegar is added to the ingredients. I don't add it. I think that when it is added, the taste of the main product is lost. It turns out tough and not juicy.

Maybe I'm wrong, or maybe I just don't know how to cook options using vinegar, but I never use it. What for? Then when there is a large number of natural products, thanks to which the meat is very juicy and certainly tasty.

In addition, the pork itself is quite tender, not at all tough, and vinegar is mainly used for softening. And in this case, there is absolutely no point in using it.

But let's look at other ways. In fact, there are many more, here are the most popular and in demand.

On kefir

Kefir also contains acid, and if you need to quickly make the pulp soft, then kefir will come in handy.

You just need to know that you don’t need to keep it in kefir for too long either. Otherwise, the result will be the same as if we keep the meat in vinegar - it will lose its taste and juiciness.

Keep in kefir should be no more than 3.5-4 hours. This will be enough to get a delicate taste.


We will need:

  • pork neck - 2 kg
  • onion - 1 kg
  • kefir -05-0.7 ml.
  • salt, ground black pepper to taste
  • ginger - 1 tablespoon
  • spices - I use mixes that include chopped coriander, cumin, paprika, nutmeg
  • dried herbs
  • red ground pepper

Cooking:

  1. Cut the neck into pieces 5x5 cm. It is better not to cut smaller pieces, because in this case the pork will turn out dry. You don’t need to cut any more either, there is a risk that it will not have time to fry inside. Put everything in a large bowl.
  2. Cut the onion into very thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
  3. Stir everything together, pressing lightly on the onion so that the juice is absorbed into the pulp.
  4. Add spices, herbs, pepper, kefir. Mix again, lightly pressing on the contents so that the marinade quickly nourishes each piece.
  5. Leave in a cool place to infuse. It is not advisable to put in the refrigerator. You can stir occasionally.

It is better to salt the prepared pieces 30-40 minutes before the moment when you start frying the kebab. Salt is not recommended before. The salt draws the juice out of the pulp. And if you salt it before, then the pulp will never turn out juicy.

This is one of the main secrets of making a juicy product. Do not ignore it, and then it will always turn out juicy for you.

With soy sauce and lemon juice

This composition also has an acidic base, only now lemon is used for this. And soy sauce will give the finished dish spicy taste and a beautiful brown roast.

We will need:

  • pork neck - 3 kg
  • onions - 5-6 large onions
  • lemon - 1 pc.
  • spices for pork
  • salt - 1 tbsp. the spoon
  • pepper - red and black
  • soy sauce - 2 tbsp. spoons

Cooking:

  1. Cut the meat into 5x5 cm pieces. Transfer to a bowl.
  2. Stir everything together, pressing lightly on the onion so that it releases the juice.
  3. Squeeze juice from lemon, add spices, pepper. Mix again, pressing lightly on the contents to quickly saturate each piece.
  4. Keep in a cool place for 3.5-4 hours, stirring occasionally.
  5. Salt 30 minutes before frying.

Delicious kebab using olive oil

If you purchased a leaner part for the barbecue, such as a tenderloin, then in order for the flesh not to turn out to be dry, you can use a marinade with olive oil.

We will need:

  • pork tenderloin - 1.5 kg
  • lemon - 1 pc.
  • olive oil - 4 tbsp. spoons
  • paprika -1 teaspoon
  • ground coriander - 1 teaspoon
  • pinch each - ground ginger, cinnamon, nutmeg
  • pepper - red and black
  • Bay leaf

Cooking:

  1. Grind and mix all the spices, add pepper, chopped bay leaf. Pour the mixture with olive oil, mix, leave for 20 minutes so that the spices combine with the oil and the flavors combine.
  2. During this time, cut the tenderloin into medium pieces and then put in a bowl with the finished mixture. Mix. Close the lid or cover with cling film.
  3. Leave for 1-1.5 hours at room temperature, periodically mixing the pieces with spices and oil so that they are saturated with juice evenly.
  4. Salt 30-40 minutes before frying.
  5. Lemon cut into rings. Thread the pieces on skewers, alternating with lemon rings, fry on the grill until tender.

With mayonnaise - the most popular

This method is perhaps one of the most popular among the people. Well, we love mayonnaise ... It is also better to use it when cooking barbecue from leaner pieces, if it is appropriate to talk about pork.

We will need:

  • pork - 2 kg
  • onion - 1 kg
  • mayonnaise -350-400g
  • spices for barbecue
  • mustard - 3 tablespoons
  • salt, pepper to taste

Cooking:

  1. Cut the meat into 5x5 cm pieces. Place in a bowl.
  2. Onion cut into thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
  3. Stir the contents, pressing lightly on the onion, to form juice.
  4. Add spices, pepper, mayonnaise. Mix everything.
  5. Leave to infuse for 6-7 hours, preferably overnight. It is better to keep the sliced ​​\u200b\u200bpieces in mayonnaise in the refrigerator.
  6. Salt is better 30-40 minutes before cooking. It is also not recommended to keep the pieces in salt for a long time.

In tomato juice and with tomatoes

The pulp is very tasty and juicy if you use tomatoes for the marinade. So that all the juice collected from tomatoes is preserved and does not leak out during frying, add a little vegetable oil.


We will need:

  • pork tenderloin - 2 kg
  • onion -1.2 kg
  • tomatoes -1.3 kg
  • fresh ginger - 30 gr
  • vegetable oil -4 tbsp. spoons
  • spices - 1 tbsp. the spoon
  • pepper - 1 teaspoon
  • salt - 1 tbsp. the spoon

Cooking:

  1. Cut the meat into large pieces.
  2. Onion cut into thin half rings.
  3. Grind 800 g of tomatoes in a blender bowl with ginger. If there is no fresh ginger, then you can add it in powder.
  4. 500 gr tomatoes cut into slices.
  5. Mix all ingredients with onion, tomato juice and spices. Mash the contents so that the juice is better absorbed into the pulp.
  6. Add chopped tomatoes. Mix gently so that the tomatoes remain whole.
  7. Withstand 4-5 hours.
  8. Salt and drizzle with oil for 30-40 minutes. Mix.
  9. Thread onto skewers and grill until done.

On mineral water

Also a very popular option among the people. This is also a long way. It will be necessary to withstand pieces of pulp in water and onion juice all night.

The advantage of this method is that the water has a neutral taste. And the taste of the product is revealed in this case most fully. And the second plus is that the pulp softens with the help of mineral water, and becomes very soft, juicy and fragrant. And its fibers under the influence of mineral water become more elastic and spices are better saturated in them. And the finished product becomes more fragrant and remains tender at the same time.

We will need:

  • pork - 3 kg
  • onion -1 -1.5 kg
  • highly carbonated mineral water - 1 liter
  • spices
  • salt pepper
  • vegetable oil

Cooking:

  1. Cut the pulp into pieces 5x5 cm.
  2. Onion cut into thin half rings. Mash it so that the onion starts up the juice and add to the pulp.
  3. Stir everything together, pressing lightly on the onion to release the juice.
  4. Add mineral water. It is better to choose water with potassium and sodium salts.
  5. Add spices and pepper. You don’t need to salt right away, this can make the meat tough, it’s better to salt it 1-2 hours before frying.
  6. Leave the pieces in a mixture of water and onion juice for 12-15 hours, putting it in the refrigerator, stirring occasionally.
  7. Before cooking, drain the water, remove the onion and add a little vegetable oil. In this case, when frying, the pieces will not burn.

Here are just some of the ways in which the finished dish will turn out tasty and juicy. However, there are still options for keeping the pulp in red and white wine (for lovers), in pomegranate and tomato juice. There are also recipes based on sour cream, and with the addition of balsamic vinegar. However, like regular vinegar. And lovers of beer and a specific taste, withstand the pulp in beer.

When the chopped pieces are mixed with all the ingredients, it must be tightly closed, and put under oppression, pressing down with something heavy.

If you use fast methods, for 3-4 hours, then it is better to keep them in a cool place. And if you need more time, then it is better to keep in the refrigerator.

But that's not all, for the barbecue to turn out well, it should also be properly fried.

How to barbecue properly

1. Before frying the chopped pieces, they must be properly strung on skewers. You don't need to string them too tight. There should be some space between them for better frying from all sides.

2. You need to string them evenly so that they are evenly on the skewer, and so that nothing hangs in separate pieces.

3. If onions were used for the marinade, then it must be carefully removed from each piece. If this is not done, then the burnt onion will give a bitter taste to the dish and deprive it of the desired flavor.

4. If no oils were used, then each sliced ​​\u200b\u200bpiece can be coated before frying vegetable oil. This is necessary so that the pulp is well fried inside and not burned on the outside.

5. Coal can be bought in the store already prepared, although there are many opponents of this. And opponents, as a rule, make the coals themselves. They take firewood hardwood trees - birch, aspen, apple tree ..., they burn them, and when coals appear, they fry them already. You should not only fry the pulp using firewood conifers trees, this can spoil its natural smell and taste.

6. During frying on the grill, you must constantly turn the skewers so that the pieces are fried evenly. Care should be taken that the coals smolder well. If the heat is weak, then the pulp will dry out, and if flames constantly escape, then it will begin to burn. To do this, keep a bottle of water ready. And as soon as the flame breaks out, it should be immediately extinguished with water from the bottle.

7. During the entire frying, you must be near the barbecue to monitor the whole process.


8. When the kebab is browned, its readiness can be checked by making an incision on the piece that is the lightest. If no blood flows out of it, and inside it is a pleasant pink color, then the dish is ready.

9. Remove it from the skewers to a large dish and cover with a lid for 5 minutes to let it rest. Rested, it will be even juicier and tastier.

10. Serve the finished dish with grilled vegetables, with fresh vegetables, herbs and onions aged in vinegar.

The next topic, in fact, should have been put in the first place. But since the article is about marinades, they went first. Therefore, although belatedly, we will dwell on this important topic in more detail.

How to choose pork for barbecue

What kind of meat you choose for cooking also depends on what kind of barbecue you get. You can make an excellent marinade, fry the pulp well. But if it is bought wrong, then it will be difficult to prepare the perfect dish.

And it is best to use the neck or loin.

1. It is best that it is fresh. From this, the finished product turns out to be the most delicious. In extreme cases, you can use frozen, but only under one condition. If you bought it fresh, you froze it yourself, and thawed it only once. They thawed it just for this occasion, that is, for cooking.

2. It must be thawed at room temperature, natural way. Without use hot water or microwaves.

3. Also, you should not buy a ready-made product in the store. After all, we don't know what's in there. And so the result can be unpredictable.

4. Pay attention to the appearance when you buy it. It should be pale pink in color, with thin fatty streaks. If it is red, then it may be old and it is best to discard it. The finished dish from it will be tough, no matter how it is pre-cooked and fried.

5. Taking too fatty pieces is useless. During frying, excess fat will drip onto the coals, burn on them, and this will give the finished dish an unwanted smell.

6. A fresh product should not have foreign odors, only a fresh, almost neutral smell.

7. When pressing on it, no blood should be released. And the trace from pressing should disappear almost immediately. If the trace remains for a long time, then the pulp was thawed and frozen again.

8. During an external examination, look at the consistency, it should not be matte, but glossy. It also shouldn't stick to your hands.

Now, when going to the store, always choose the right piece. And then any dish will turn out delicious for you.

Pork skewers in own juice without marinade

Even though I know various ways marinade, I am constantly looking for new recipes for myself. And I found this original way.

This recipe differs from all those proposed above not only in this, but also in the fact that when choosing the main product, not the neck part is taken, but carbonade, and it is cut not in the usual pieces, but in thin plates in the form of steaks.

This is so interesting and original recipe! How is he to you? Did you like it or not?

And in general it is very interesting, what methods do you usually use? Maybe you have your original ways. It would be great if you share them with us!

In today's article, I tried to tell in great detail about all the nuances of preparing a delicious, tender barbecue. Attention should be paid to all stages of preparation. They are all equally important and significant. To cook a delicious dish, you do not have to ignore any of them. And only then it will turn out tender, juicy and very tasty.

Bon appetit!

Shashlik is not just a meat dish. This, one might say, is a ritual in which everyone takes part - children collect branches (even if coal and firewood are prepared), women cover the “glade” and string pieces on skewers, and men discuss ways to get the right barbecue (well, they fry him, of course). And it’s very disappointing when the whole company gets their hands on hard, inedible “soles” as a result of all the efforts. But there are few secrets: you need to correctly choose the right part of the carcass, calculate the number of “consumers” and know how to marinate the kebab - whether you will make it from pork, whether from beef, from lamb or even from fish or poultry.

Meat must be properly selected and properly prepared

The main condition is that the meat should not be fatty. The main component of this dish is meat, not fat at all. So choose non-greasy (but not lean!) Pieces. Otherwise, it will be absolutely the same how to marinate pork skewers, it still will not turn out juicy and tender. The back is considered the most suitable part of the carcass, it is moderately saturated with fatty layers, but does not expire when frying with fat. A spatula will also be good, although it should be marinated more. The mistake is made by those who use chops for barbecue. The result will be dry, not juicy.

On the eve of the picnic, before marinating the pork kebab, it is worth estimating how many people will participate in the feast. Remember that the meat “shrinks” during the frying process, so from a kilogram of raw product you will get only seven hundred grams of finished product. So for eight people (especially if you plan to spend a lot of time on barbecue), you need to take four kilograms of pork.

Fundamental rules

Even knowing, you still need to properly prepare it. To ensure that the meat is fried evenly and throughout the volume, it is cut into medium-sized pieces. This is especially true of lamb and beef - this cattle meat is quite tough. Indulgences are acceptable for pork, slices can be quite large, since pork meat actively absorbs virtually any marinade.

The next subtlety: before pickling pork kebab, and onions, and any herbs that you are going to add to the marinade, you need to knead (better - with your hands, and not with a spoon or even more so with a blender). All components will give juice, thanks to which the meat will marinate faster and better.

To prepare barbecue meat, take dishes made of glass, ceramics or enameled. In extreme cases, stainless steel is suitable, but certainly not aluminum or zinc.

The most popular - kefir - way

Among all the ways in which pork skewers can be cooked, the kefir-based marinade recipe is the most famous and used. Its main advantage is the speed of pickling. The second advantage is the soft and juicy meat that results.

The ratio of products is as follows: for half a kilogram of pork - a liter fermented milk product. However, we note: it all depends on the fat content of kefir and your personal preferences. If you do not like too “wet” meat, enough liquid will be enough to just cover the pork. Take more onions, as marinating pork skewers with onions is a tradition for any marinade recipes, no matter what they are based on.

For a kefir recipe, you will also need peppercorns, cilantro, bay leaf and salt. Most chefs advise layering meat, chopped onions and spices, but some recommend layering everything and then tossing to release more juice. In principle, a quarter of an hour is enough to marinate pork in this way, but if you have patience for at least an hour, the meat will be much softer. Note: some cooks advise combining kefir with mayonnaise, as marinating pork skewers with mayonnaise and kefir is faster. The meat will have a richer flavor and the marinade can be used to drizzle. Some even exclude kefir from such a recipe, but then the barbecue will have a peculiar taste that not everyone likes.

lemon recipe

The method described above is not the only way to prepare pork skewers. The marinade recipe, which produces a very gentle result, is based on lemon. In addition to these citrus fruits, you will need a bunch of basil, traditional onions, salt and pepper. Pork, onion, grass are laid in layers, lemon is squeezed on top. So the layers are laid out until the meat runs out. No need to interfere, pour lemon juice - too, too much will make the meat very sour. Always when mastering a new kebab recipe, the question arises: “How much to marinate pork kebab?” It is for this cooking method that there is a clear answer: eight hours. It is clear that no one will set the timer. However, keep in mind: keep pork in such a marinade for more than 20 hours - you will get very “lemon”, sour and bright-smelling meat, which not everyone will like.

marinade tomatoes

A recipe that tells how to marinate pork skewers with tomatoes gives a no less good result. Many use ready-made tomato juice for its implementation. Not a bad way, you just need to be sure that the juice is natural and without preservatives. Better yet, make your own juice. To do this, tomatoes are passed through a juicer or rubbed on a regular grater and rubbed through a sieve. The cake will have to be thrown away or used for winter harvesting.

Chopped meat is shifted with onions (plentily), peppered, salted, flavored with spices if desired. Then it is poured with ready-made juice - not to the very edges, but if only the meat was covered. The question remains of how much to marinate pork skewers in tomato marinade. It is decided by each cook individually. However, the optimal time is considered to be 9-10 hours, that is, it is enough to leave the meat overnight. Be sure to take into account that when frying the barbecue, you will need to be vigilant about watching it, because, marinated in tomato, it burns easily.

Wine classic

Many lovers of this dish adhere to it in principle, even if they cook pork skewers. The recipe for marinade on wine is simple, and the result is pleasing. There are two ways to marinate meat.

First. For every kilogram of pork, a glass of dry white wine is taken. Onion coarsely cut, mixed with meat, pepper and salt (if desired, add your favorite seasonings). The load is placed on top, and the whole structure is sent to the cold for four hours.

The second option is a much more time-consuming recipe. He suggests marinating pork skewers in red wine. All other components are the same. Wine is taken a little more than in the first case, so that the meat is completely hidden under it. No load required. And most importantly - you need to insist on pork for at least a day and a half (preferably two). But the kebab will turn out soft, juicy, a lot of “gravy” is formed, and you can water the meat with it.

Unusual but tasty

You can marinate meat for barbecue (pork, in particular) in a very special sauce. A glass of pomegranate juice will go for it (everything is designed for two kilograms of meat), 2 onions, a bunch of basil and parsley, black pepper, sea salt, cloves and paprika as spices. Juice, of course, is better to take natural, squeezed out on your own, but store-bought juice will also do, only without the addition of sugar.

Pork is placed in an enameled bowl in layers. Each of them is covered with onion rings, chopped herbs and paprika. The top layer is sprinkled with cloves, everything is poured with juice and put in the refrigerator for 4 hours. Every 60 minutes the contents are diligently mixed. At the end, oppression is placed on top, and the future barbecue is left until the morning. The meat is very tender and spicy, quickly fried and has a subtle pomegranate flavor.

Exotic: kiwi

A variety of herbs and vegetables are used as seasonings in the preparation of meat. We offer a method that tells how to marinate pork skewers with kiwi - unexpectedly and tasty. And for a couple of kilograms of meat, only one fruit is required. In addition to it, black pepper (this time with peas) along with a bay leaf, two onions and a glass of carbonated mineral water will go into the marinade.

The main stages of preparation are standard: cut meat and onions, add seasonings to them. And then - the kiwi is peeled, finely rubbed, combined with the rest of the ingredients, and all the components are mixed. Then the pan is filled with mineral water, everything is mixed again - and overnight in the refrigerator.

Vinegar

Many experts do not recommend using vinegared pork marinade. They claim that this ingredient dries out the meat and makes it tasteless. Moreover, opponents of this recipe consider such a marinade to be unnecessarily and “incorrectly” sour, insisting that lemons give meat more naturalness. However, if you follow some of the nuances in how to marinate pork skewers with vinegar, you can achieve simply amazing results.

So, the onion should not be cut coarsely, but grated or passed through a blender (meat grinder). No more than 4 tablespoons of vinegar is taken per kilogram of pork (if you have 9%; recalculate the volume of the less concentrated one accordingly). Moreover, it is preferable to buy wine or, in extreme cases, apple - they have a more pleasant smell and a less harsh effect on meat. Lovers of a rich marinade can dilute the vinegar with water. If you take into account these tips, the result will not disappoint you.

beer fantasies

The foamy drink as the basis for the marinade is also attractive because the meat in it softens very quickly - just an hour of pickling is enough. In principle, the “aging period” is similar to kefir, but the beer is more attractive because it gives the meat special subtle, but pronounced flavor notes. The main condition: beer must be dark and natural. If you find the so-called "live", you can be sure - the barbecue will come out well. In addition to beer, pepper, salt and a little sugar go into the marinade. Bow, as usual. The pickling process in this recipe also involves laying out layers: pork is sent to the dishes, covered with onions, sprinkled with spices, poured with beer, salt and sugar marinade, then the same next layer. Stirring is not required. If you want to speed up the pickling process - do not put the pan in the cold, leave it indoors, just so that the sun does not fall on it.

Mineral water as the base of the marinade

She has already been mentioned in the recipe with kiwi fruits. However, you can do without this addition. Mineral water pickles meat well, but some subtleties must be taken into account. First of all, remember that it can be table, alkaline and acidic. If you are just trying to marinate kebab according to this recipe, for the first time, opt for the dining room - it has the most neutral taste. Alkaline mineral water should generally be avoided - it does not contain the necessary acid for processing meat. And when using sour soda, you can not calculate the amount of other components and get a sour kebab.

To diversify the taste of the final product, add certain spices and seasonings to the water. Love spicy? Use paprika and chili. Like spicy meat? Thyme, rosemary and basil make the barbecue flavorful.

Quick barbecue

If you are quite unexpectedly, even for yourself, going to nature, you need to figure out how to marinate pork kebab very quickly, without spending the night to achieve the “necessary condition” for the meat. From marinade recipes, you should choose fast-acting ones: based on beer, lemons, white wine or kefir. You can think about the mayonnaise marinade. If you know how to marinate pork skewers with mayonnaise correctly, it will be ready pretty soon. A few tricks. The first and main thing is that pork is not poured with mayonnaise immediately. Salted and peppered meat should stand for a quarter of an hour without marinade, letting juices flow. Second, no less important point: mayonnaise should not be too much. In fact, they are coated with pieces, and not poured over them. To speed up the process, you can dilute the mayonnaise with dry wine - even white, even red. This drink should be taken in an amount equal to about half the volume of mayonnaise.

At the same time, the impact of "fast" methods can be further accelerated. First of all, the choice of meat. Buy preferably fresh, which has not been frozen. Otherwise, it will take a lot of time to thaw it in natural conditions (you don’t want to spoil the taste of the kebab by defrosting the pork under hot water Or in the microwave?

The next stage of "acceleration" is to take a thermal bag, a vacuum tray, or at least an ordinary plastic bag without holes. In the latter case, the marinated meat, along with the rest of the components, is folded into a bag, and all the air is carefully squeezed out of it. At the end of the process, the bag is tightly wrapped and tied. It is noted that in this form, pork marinates almost twice as fast. And if you also press it well, the process will accelerate even more.

And the last note: no refrigerator! The lower temperature slows down the pickling, even though it makes it more uniform.

Note that the listed pickling methods do not exhaust the entire list. You can use the juice of sour apples, red currants or cherry plums for marinade. Of course, the fruit flavor is peculiar and unusual, but the meat is tender and juicy. Do not take only sugary berries - pork is already sweet in taste. They praise the brine-based marinade - it actually does not need seasonings. Or you can figure out how to marinate pork skewers using other products.