Marinade for barbecue: how to marinate barbecue so that the meat is juicy and soft? Pork skewers - the most delicious marinades to make the meat juicy and soft

21.10.2019

What do you imagine when you hear the word "barbecue"? Roasted fried meat, strung on skewers and still sizzling with transparent fat over slightly reddening coals, light smoke and unique aroma. The sun, green grass, a table filled with salads and herbs right in the fresh air. Already the appetite has been worked up and I want to go to the country. But wait, because first of all you need to prepare all this splendor. Therefore, any picnic begins with the question of how to quickly and tasty marinate barbecue.

In this article, we will consider various ways with which you can marinate pork skewers so that the meat is juicy, but does not take too much time or effort.

Recall the basic principles of cooking barbecue

Choose soft pieces of pork carcass, the neck is best for barbecue (the softest meat with thin layers of fat), ham (meat of medium softness, almost no fat), carbonade (lean meat, requires a tender marinade that traps juice inside), tenderloin (required clean pieces without veins and preferably with fat).
It is necessary to marinate the barbecue in advance: the minimum time is 1 hour, the maximum is 12 hours (overnight).
Cut the meat into pieces of the same size, this will ensure that all the meat is marinated and fried at the same time.
Don't use too much acid in the marinade, the amount of acid should be inversely proportional to the amount of marinating time or the meat may become tough.
Add vegetable oil to the marinade, it will help the meat soak in the aroma and taste of spices.
Salt the kebab not at the beginning of marinating, but before frying, this can be done in a common container or immediately on skewers, so more natural meat juice will remain in the meat.
Grill the kebab at the beginning at a high temperature to seal the meat with a crust, then lower it for even roasting.
The kebab is ready when clear juice (not pink) stands out from the meat when cut, if the juice does not stand out at all, then the meat is already overdried, reduce the cooking time for the next batch.

Onion marinade for pork skewers

Everyone knows that pork, especially fried, goes well with onions. These two products perfectly complement the taste of each other, because it is not just that since time immemorial, onions have been used as one of the most important seasonings for meat. And fried, and stewed, and boiled meat, onions will give an even richer taste.

In addition, onions have the ability to soften meat, and unlike vinegar, it will not dry it out.

white onion - 0.5 kg,
black peppercorns - 1 teaspoon,
Bay leaf- 3-5 pieces,
vegetable oil - 2 tablespoons,
salt to taste.

Cooking pork skewers in onion marinade:

Prepare the onion for the marinade, to do this, grate it or pass it through a meat grinder or blender until you get a gruel. At the same time, it will stand out a large number of onion juice. The gruel must be strained to separate the juice. Take a fine sieve or cheesecloth and strain all the juice into separate container. It is better not to leave small pieces of onion pulp, as it will later be difficult to separate it from the meat, and when frying, they can burn.

Cut the prepared meat into pieces of the same size. Place in an enamel, stainless steel, or glass marinating dish. Sprinkle with pepper and chopped bay leaves. Optionally, you can add dry mustard or your favorite barbecue spices. Pour in vegetable oil and mix well, squeezing the meat well. Thus, the muscle fibers will absorb more marinade.

After all the spices have been mixed, pour the onion juice over the meat and cover with a lid. Put to marinate. For such a marinade, it is enough to leave the meat for only 1-2 hours so that it becomes soft and juicy, but at the same time retains its natural taste. If a walk on Fresh air is scheduled for the next day, then the dishes with meat must be put in the refrigerator.

Such a shish kebab is perfectly browned on coals thanks to vegetable oil. You can serve it with any set of vegetables and salads.

How to marinate barbecue in mineral water

Perhaps not everyone has heard of such a simple way to marinate barbecue in mineral water, but yes, it really allows you to make the meat soft, without adding any particular taste to it.

Here you can show the whole flight of fantasy with spices and special additives, mineral water will act as a conductor and softener.

What is required for 1 kg of meat:

1 liter of highly carbonated mineral water,
spices for barbecue - 1 tablespoon,
onions - 3-4 pieces,
black pepper - 1 teaspoon,
lemon, grape, pomegranate juice, wine, yogurt, etc. - 100 ml,
salt to taste.

As you noticed, we did not indicate the exact spices for the barbecue. They can be the ones that you like in meat. It goes well with pork: coriander, thyme, zira, oregano, basil, paprika, ginger and a mixture of hops-suneli. You can also use ready-made sets of spices sold in the store. If you like spicy meat, increase the amount of spices to two tablespoons.

The listed juices will give a light taste to the kebab, so also choose the one that you like. Instead of lemon juice, you can use fresh lemon, cut into rings, one lemon per 1 kg of meat will be enough.

You can also put fresh herbs in this marinade: parsley, cilantro, dill, tarragon, rosemary. But put it in large sprigs so that it is easy to remove it from the meat before frying.

Cooking pork skewers in mineral water:

First of all, cut the meat into cubes and the onion into circles. If using a fresh lemon, cut that too.

Then, in a marinating bowl, mix the meat and spices, add vegetable oil there and knead the meat well so that it absorbs the taste of spices. After that, you can add the onion and mix again.

Pour mineral water into meat with spices and onions and put lemon in it. Close the lid and leave to marinate for 1 to 4 hours. If necessary, you can marinate the kebab in mineral water overnight.

Salt the pork skewers before frying to keep the meat juicy.

Pork skewers in kiwi marinade

You will be surprised what amazing properties this little hairy fruit has. And who would have guessed that the marinade for kiwi skewers could be the most powerful remedy for fast food grilled meat on skewers. Due to the high content of vitamin C and special enzymes, kiwi is able to tenderize meat in less than an hour. At the same time, not drying it, but locking its own juice inside.

But with such a marinade, one must be very careful, if the meat is overexposed in it, then it will begin to fall apart and crumble, turning more likely into minced meat. But do not think that this makes kiwi a dangerous fruit for health. On the contrary, kiwi is good for the body and digestion in particular, so feel free to put it in meat. Most importantly, don't forget about time.

For 1 kg of pork you will need:

fresh kiwi - 1 piece,
onions - 2-3 pieces,
black peppercorns - 1 teaspoon,
coriander - 1 teaspoon,
rosemary - 1 teaspoon,
vegetable oil - 2-3 tablespoons,
salt to taste.

How to marinate pork skewers in kiwi:

Meat prepared and cut into identical cubes, sprinkle with spices and pour over vegetable oil. Mix well.

Finely chop the onion and add it to the meat as well. Then peel the kiwi and rub it on a coarse grater. If the kiwi is very ripe. then you can just knead it with your fingers until you get small pieces, almost mashed. The most important thing is for the kiwi to release its juice.

Add kiwi to the meat and mix thoroughly, while mashing the meat so that it absorbs all the juices and spices. Marinate kebab in kiwi should be no more than 1 hour, you can slightly increase the time only if you have only very hard and dry pork meat, such as ham or chop, at your disposal.

If desired, other aromatic spices that you prefer can be used instead of coriander and rosemary. Fresh herbs work well too.

Salt the kebab before stringing it on skewers and, without delay, start frying.

Marinade for pork skewers with kiwi is great if you need speed in cooking. This is a great way for spontaneous unplanned picnics and trips to the country.

Watch a video recipe on how to marinate kebab in kiwi:

Mustard barbecue marinade

We are used to spreading this world-famous sauce on a ready-made piece of fragrant meat, everyone loves mustard for its special pungency and taste. But not everyone knows that mustard has amazing pickling properties. The day you try pork kebab marinated in mustard will change your attitude towards it forever.

The mustard itself is aromatic enough to give the meat its special flavor. It may seem to someone that it will add spiciness, but this is not so, under the influence of temperature, all spiciness disappears and only the amazing, spicy and slightly sweet taste of mustard itself remains. But the meat at the same time becomes the softest.

That's why we're adding the mustard-based marinade recipe to our list of the fastest marinades. To get the most delicious soft and juicy barbecue pork, you only need an hour. This will be enough to perfectly marinate the kebab from any part of the pork carcass. But the neck, of course, is preferable.

For 1 kg of meat you will need:

table mustard classic - 2-3 tablespoons,
onions - 2-3 pieces,
black pepper 0.5 tsp
vegetable oil - 2-3 tablespoons,
aromatic spices (thyme, coriander, rosemary, zira, basil, etc.) - 1 tablespoon,
salt to taste.

Cooking pork skewers in mustard:

If desired, other ingredients can be added to such a marinade, for example, a couple of tablespoons of soy sauce or wine, even honey can complement the bouquet. But today we will consider the mustard-only option to create a starting point for future culinary creativity. This will be our benchmark.

Start by preparing the meat. After you cut it, mix it with spices. You can take the spices that you like yourself or mix in equal proportions a combination of those proposed above. Ready-made sets of spices are also suitable, but read the composition, do not use spices that have added monosodium glutamate. This is a flavor enhancer, which, unfortunately, will only spoil us with a great fragrant kebab in mustard.

Add vegetable oil to the meat with spices and knead it well, then put the onion cut into rings.

By the way, if possible, try to use not sunflower oil, but olive oil, this will change the taste of your kebab, adding subtle olive notes.

At the very end, add mustard and mix well. One hour is enough to marinate shish kebab in mustard. Immediately after that, you can go to the fresh air to the grill and start frying it. The most surprising thing is that the softening of the meat will continue during the frying process under the influence of high temperature.

This barbecue is good to serve with fresh herbs, salads and baked potatoes.

Which of the considered recipes you would not choose, they are united by one thing - a short time cooking and excellent taste and juiciness of meat as a result. We have specially chosen recipes that will help you marinate the barbecue quickly and tasty, even if guests are already on the threshold of the cottage or just good weather suddenly pulled you out on a picnic. Believe me, no one will be disappointed with your barbecue!

Bon appetit and have fun!

Hello again, dear friends and guests of my blog! I continue this burning topic of kebabs and the most delicious marinades for them. Last time we looked at pickling methods. However, I have already talked about it.

Just an incredible amount different recipes for meat in nature, which can not fit in one article. Therefore, today I want to talk a little more about this and describe in detail.

I myself was so captured by this topic that I simply can’t stop, summer is just around the corner. Weekend outings ahead. What's a picnic without a good barbecue? Yes, none!

My husband has already run out of recipes, but I am persistent and not going to back down. I searched the Internet and found many more interesting ways how to marinate skewers. In particular, from pork, as it is one of the most popular types of meat that Russians choose for outings into nature.

Since I already wrote about this, I’ll just briefly remind you how to choose the right meat:

Choose only chilled, in no case from the freezer.
Check freshness with your finger. Just poke at it and if it quickly recovers, then everything is in order.
Color - The darker the meat, the older it is. Take the color pink.
The most suitable parts for barbecue are the neck, tenderloin, chop and ham.

A very interesting recipe, cooked in warm sunflower oil, which absorbs all the aroma of onions and spices. The meat infused in it is very soft and juicy.

Ingredients:

Pork tenderloin - 1.5 kg
Soy sauce - 20 gr
Onion - 2 pcs
Tomatoes - 5-6 pcs.
Vegetable oil - 15-20 gr.
Garlic - 2 cloves
Ground red pepper - 0.5 tsp
Paprika - 0.5 tsp
Salt - to taste
Bay leaf - 1 pc.

1. Remove the entire peel from the tomato. To do this, make small cuts on top with a cross and place in hot boiling water for just a couple of seconds, then drain the boiling water and the skin can be easily removed. Then grate them into a bowl on a coarse grater and salt and mix.

2. Cut the onion into half rings and put in a preheated pan, heat a little and squeeze the garlic there, mix. Let it heat up in the pan for another minute and turn it off. You do not need to fry the onion, just let it become slightly transparent.

3. Right into the pan with onions, while the oil is still warm, pour the spices, broken bay leaf and tomato pulp. Stir and add soy sauce. We do all this so that the warm oil gives an amazing aroma, soaked in onions and other spices. In cold oil, this effect will not work.

4. Cut the tenderloin into portioned pieces that you will put on a skewer. Pour the marinade into it and mix well with your hands. Leave at room temperature for 2 hours, then it can be put in the refrigerator overnight. Although already after 2 hours it can be fried on the grill.

The meat is cooked for approximately 18-20 minutes. Turn it over every 30 seconds so that it is cooked properly on all sides. And your meat will be just incredibly tasty, soft and juicy.

Recipe for pork skewers with vinegar and onions on mineral water

Here's another one for you quick recipe marinating for barbecue on carbonated mineral water. Mineral water does wonders for meat. It speeds up the process itself and the meat is quickly saturated with the prepared brine.

If you don't like regular vinegar, substitute apple or grape vinegar, but then add one or two tablespoons more.

Ingredients:

Pork neck - 1.5 kg
Large onions - 3 pcs.
Ground pepper - 1 teaspoon
Tomato paste - 4 tablespoons
Salt - 2 teaspoons
Sugar - 2 tablespoons
Vegetable oil - 50 gr
Vinegar 9% - 4 tablespoons
Any spices for barbecue - 2 teaspoons
Carbonated mineral water

1. Cut the meat into pieces, approximately as Matchbox. Cut the onion into half rings and add to the meat. Then alternately add salt, spices, sugar, tomato paste, vegetable oil, vinegar and cover everything with mineral water.

2. Taste the marinade, it should be spicy, a little salty, a little sweet, a little sour. If something is missing, add a little more. The main thing is that it should be sour-sweet-salty. The kebab will be ready for frying in two to three hours.

3. It takes about 15 minutes to cook on the grill, and at the same time it requires constant attention. It must be turned over all the time so that the meat is fried evenly. For this, he will thank you with his indescribable aroma and taste.

A quick way to cook juicy carbonade skewers

I just couldn't get past this recipe. Here we will do without marinade at all. But, despite all this meat, it will be so juicy that you will definitely want to make such a kebab more than once for yourself and your friends or guests in the country. The taste is just amazing.

Ingredients:

Pork chop - 1.5 - 2 kg
Bacon - 150 gr
Butter - 150 gr
Dill - bunch
Garlic - 3-4 cloves
Salt and pepper - to taste

Cooking method:

1. Remove the butter from the refrigerator in advance to soften a little. Mash the butter in a bowl with a fork, add the dill chopped with a knife. Salt and pepper. Squeeze the garlic there or grate it on a fine grater. Mix everything well.

2. Cut the bacon into small pieces.

3. Cut the carbonade into steaks. The steaks should be the same thickness. Then you need to beat them off with a hammer. Spread the prepared oil on each piece. Lay the chopped bacon pieces in there.

4. Then just twist it into a tube. And do this with each piece. Put all the rolls in the freezer for -20-30 minutes to freeze and make it easier to cut. After the elapsed time, cut the rolls into small rolls. And put on the grill.

5. Put the skewers so that the sides with oil look not down, but to the side. The coals should not be very hot, let them stand for a while so that the very heat subsides. Cook for about 10-15 minutes, turning constantly.

This kebab turns out just super juicy. And note that you don’t need to keep it in any brine, you don’t have to wait until the meat is soaked. I highly recommend trying it at least once. You definitely won't regret it.

Super Quick Kiwi Marinade

Kiwi contains such an enzyme that very quickly begins to corrode the meat, so if you choose this recipe, then you need to start cooking with an overheated grill. As soon as the coals reach the desired state. If you overexpose the meat in kiwi, then it will lose its appearance, it will be as if shabby.

look detailed video recipe. Everything is described in detail there. The meat is really very soft and juicy with a slight acidity.

Delicious meat marinade with pomegranate juice

But try the Armenian barbecue recipe. Another fast way, for those who do not like to wait a long time.

Ingredients:

Pork - 1 kg
Onion - 3 pcs.
Salt, pepper, spices - to taste
Pomegranate - 1 pc.

1. Cut the meat to your liking, but not too large pieces are better. Add salt, pepper and spices to it.

2. Cut the onion into half rings and mash in a mortar. However, you can knead it in a bowl with your hands, the main thing is that it gives juice. Put it on the meat. Mix well with your hands.

3. Peel the pomegranate. Divide into several parts and use a mortar to mash the pomegranate so that it gives juice. Put the remaining pulp with bones to the meat and pour the squeezed juice there. Stir and leave to marinate for 40 minutes.

4. As usual, the time for frying, depending on the part of the pork, will be from 15 to 30 minutes. And do not forget to constantly turn the skewer over the fire. When you cook it on the grill, put pine cones on the coals for smoking. The aroma will be amazing. But this is more like a recommendation to the described recipe, and not a requirement.

Classic quick recipe with onions in 3 hours

Most simplest way sourdough meat for barbecue. Also from Soviet Union. So they usually liked to cook on hikes, fishing, in their dachas. The main thing here is to properly wash the onion with meat, so that it gives more juice.

Ingredients:

Meat (neck) - 1 kg
Onion - 2 pcs.
Salt and pepper - to taste
Vegetable oil - 50 gr

Cut one onion into large rings. Finely chop the second onion. Salt the meat, pepper and add finely chopped onion. Stir well with your hands and pour in the oil. Stir again.

Then add large onion rings and stir gently so that the onion rings do not break. Leave for at least 3 hours. You can also leave it overnight.

Onion rings can then be put on skewers along with meat. Fry for about 15-20 minutes and you can eat. I love eating straight from the skewer. But you, if it is more convenient, remove the meat on plates. Very pleasant taste and soft meat.

Cooking delicious kebab using with mustard

For this recipe, you can choose the usual spicy mustard, or you can take the French, in grains. Just then take a proportion of 1.5 times more. This sauce conveys a special flavor to the meat, besides, it softens it well.

Ingredients:

Pork neck - 1 kg
Mustard - 1 tablespoon
Onion - 2 pcs.
Salt - to taste
Black ground pepper - to taste

Cut the meat into medium pieces. Pepper and add mustard to the meat. Stir for about two minutes so that the mustard is well smeared on each piece.

Cut the onion into rings and half rings and put to the meat. Salt and mix everything well, directly pressing on the onion for juice. Leave our starter at room temperature for 3-4 hours. After that, you can put it on skewers and cook.

Marinade with mayonnaise for juicy meat

Ingredients for 1 kg of pork:

Onion - 5-6 pcs.
Mayonnaise - 250 gr
Ground paprika - 0.5 tsp
Ground black pepper - 0.5 tsp
Sumac - 1 teaspoon
Ground coriander - 1 teaspoon
Salt - to taste

1. Cut the onion into rings, chop half the onion in a blender or on a fine grater to make a gruel. And mix with mayonnaise.

2. Cut the meat into portions and add all the spices and salt. Then add mayonnaise-onion gruel there. And stir again.

3. In a separate bowl, put a layer of onion rings, then the next layer of meat, on top again a layer of onions and so on. Alternate layers of meat and onions. Put the remaining mayonnaise on top and cover everything with a lid. Refrigerate for 6-8 hours, preferably overnight.

4. The next day, put the meat on the skewers, wait until the firewood burns to gray coals and put the skewers on the manga. 15-25 minutes and you have a wonderful, juicy and fragrant kebab.

Video on how to cook two marinades on beer and on kefir with honey

I found a wonderful video in which two recipes for marinating meat for a picnic are indicated at once. The first on beer with honey. And the second on kefir with honey. Both recipes use a blender to grind all the ingredients.

Beer Recipe Ingredients:

Meat - 1.5 kg
Light beer - 0.5 l
Vegetable oil - 100 gr
Garlic - 2-3 pcs.
Onion - 2 pcs.
Sumac - 1 teaspoon
Salt - to taste
Ginger root - 20 gr.
Honey - 1 tablespoon
Ground pepper - to taste

Ingredients for the kefir recipe:

Meat - 1.5 kg.
Kefir - 0.5 l
Honey - 1 tablespoon
Garlic - 2-3 pcs.
Ground black pepper - to taste
Salt - to taste
Lemon - 1/2 pc.

Now look at how to cook meat for barbecue.

Dear friends, I really want to hope that you will appreciate all these recipes. Each has its own "zest", and each is worthy of your barbecue. Try them at least once, you will definitely not be disappointed. Write in the comments which one you like best.

And now I finish and see you in the next articles. Do not forget about me and I will delight you with new wonderful recipes. all the best to you.

Good day, my valiant chefs! Agree on what to cook delicious barbecue is real art. There are many recipes, but not all of them give the same good result. One of the main secrets of this dish is what kind of meat is used. No less important is what it marinates in. And today I will tell you how to make a marinade for soft pork skewers.

I want to note that the kebab is very tasty also from beef, veal and lamb. Only there their own peculiarities of cooking. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

The first step is to cut the meat into pieces. How to do this - I already said a little higher, so I will not repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many flavor mix options. The recipes are listed below. But how much to marinate pork depends largely on the composition of seasonings. In the presence of "aggressive" components (wine, lemon juice), the time is reduced.

The minimum residence time of pork in the aromatic mixture is 4 hours. But it is better to send the meat to the marinade for 8-12 hours

Pieces should be placed on skewers along the fibers. Place larger pieces closer to the center. Well, and small ones, respectively, string along the edges. This will cook the pork better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. Wanting to check the readiness of the barbecue, in no case pierce the pieces with a knife. Otherwise, all the juice will flow out - the kebab will be dryish.

Marinade recipes for juicy pork

And here are the promised options for aromatic mixtures for meat. Here is a quick and easy marinade. Or choose an exotic option, such as lingonberry or pomegranate. Cook with pleasure, and then do not forget to unsubscribe, what turned out better.

Cooking on kefir with lemon

For the neck (3 kg) take:

500 ml fat-free kefir;
1 lemon fruit;
700 g of onion;
1 tbsp salt;
pepper + other spices.

Peel the citrus fruit and remove the seeds. Then we cut the fruit into slices and scroll in a meat grinder. We cut a couple of peeled onions into neat rings 4 mm thick. They will need to be strung with marinated pork on skewers. And the rest of the onion is scrolled in a meat grinder.

In the lemon composition, mix onion gruel, kefir, pepper and other spices. We add a little mass. Kefir marinade is ready. We spread the meat and onion rings in a glass container in layers. And evenly pour all this with a fragrant mass.

And here is another version of a simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

black and red pepper (to taste);
1 PC. onion;
1-2 laurels;
100 ml soy sauce.

Pour the sauce over the sliced pork. Chop the onion into thin rings and send to a bowl with meat. Next, add the spices and mix everything thoroughly. Well, after we leave the pork so that it marinates. On the grill, the meat turns out incomparable.

Aromatic Kiwi Blend

For a kilo of meat you will need:

1 PC. lemon
1 PC. ripe kiwi;
pepper;
thyme (a couple of branches);
salt.

Grind the peeled kiwi in a blender into gruel. Pepper pieces of pork and add. Cut the citrus fruit in half and squeeze the juice from ¼ of the lemon. And cut the rest of the lemon into slices and send to the meat. Next, we enrich the composition with kiwi gruel and thyme. Marinate for a minimum of 4 hours. Do not hold longer, because the neck will turn into a "porridge".

How to make a beer marinade

For a kilo of pork, take half a liter of beer, pepper and salt. Use high-quality beer - take a "live" drink. It wonderfully softens and gives the kebab an original bread flavor. Fill the pieces with beer, salt them + pepper. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

2 pcs. onion;
black pepper;
3 pcs. bay leaf;
salt;
200 g of mayonnaise;
dried dill.

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send lavrushka, mayonnaise and dill there. We mix everything thoroughly and leave the meat so that it is saturated with aroma.

Cooking pork in mineral water

This is a pretty easy recipe to make. For a 3 kg neck, take:

1 liter of mineral water;
a kilo of onions;
2-3 tbsp vegetable oils;
salt;
pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, pepper and crush with spices. Add onion, oil and fill everything with mineral water. And then we send it to the refrigerator. In 12 hours, the meat will become very tender and soft.

Look at the pickling option with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

100 g of honey;
a pinch of paprika;
500 g of onion;
a mixture of peppers;
50 ml olive oil;
thyme;
4 tbsp french mustard;
1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. All this is mixed with mustard. We send pieces of pork to the fragrant mixture. Salt, pepper and sprinkle thyme and paprika on top. Onion (peel in advance) cut into rings and immerse in the meat. Mix everything well and send it to the refrigerator.

Tomato barbecue marinade

For 1.5 kilos of tenderloin, take:

2 tsp adjika;
2 large cloves of garlic;
large lemon;
150 g of tomato sauce;
2 tbsp mayonnaise;
1.5 tsp salt.

Squeeze juice from citrus fruit. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with Vinegar and Onion

In fact, this is a classic version of the marinade for carbonate. Frozen meat can also be marinated in vinegar. The recipe is:

3 kg pork neck;
2 tbsp 9% vinegar;
3 pcs. onion heads;
0.5 l of mineral water;
salt;
pepper;
basil;
turmeric.

Pour the mineral water into a deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip the pork pieces into this mixture.

Balsamic Vinegar Option

For 1.5 kilos of meat, take:

60 ml balsamic vinegar;
2 garlic cloves;
1 tbsp mustard;
4 tbsp vegetable oils;
1 tsp rosemary and oregano (take dried herbs);
1 tbsp honey.

Pass the peeled garlic through the garlic press. Then we mix this gruel with the rest of the components of the mixture. Immerse the pieces in this fragrant mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

250 ml of wine vinegar;
2 pcs. apples
2 pcs. onion;
200 ml sour cream (fat content 10%);
100 g prunes;
pepper;
salt.

Rub the pieces with pepper and send for 3 hours in vinegar. Place the dishes with pork in the refrigerator or other cool place. We clean the apples from the skin and seeds, and then cut into small cubes. Dip the prunes in boiling water and chop them too. We heat sour cream to 40 degrees, send apples and prunes there. After we simmer this fragrant mixture for a couple of minutes on fire (do not forget to stir).

Next, remove the sour cream marinade from the stove. We send pieces of meat to a warm mass (about 30 degrees) and marinate it. It turns out that the pieces fall “from the ship to the ball” - from vinegar to sour cream 🙂 Cut the peeled onion into rings (it will need to be strung with pork on skewers). Salt the skewers while frying.

Pork in lingonberry marinade

For 1.5 kg of neck take:

160-180 g of frozen or fresh cranberries;
2 tbsp brown sugar;
3 tbsp wine vinegar;
1 tbsp orange peel;
120 ml of water;
pepper;
1 PC. onion;
salt;
4 tbsp vegetable oil.

If the berries are frozen, defrost them. Sort fresh and rinse thoroughly. Add the zest to the cranberries and fill it all with water. Bring the mixture to a boil, then reduce heat to low. Cook, stirring, until the berries pop. Cover the pot with a lid while you cook the berries.

Then cool the “compote” to room temperature and mix it with a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. We mix everything thoroughly. Then gradually add oil to the marinade and mix everything again. And then we dip the pieces of pork into it.

Shashlik in red wine

Such an aromatic mixture can also be made with white wine. It all depends on your desire. The marinade recipe is as follows (for 2 kg of meat):

200 ml of dry wine;
700 g of onion;
salt;
Caucasian spices.

Pour chopped onion rings with wine. We add spices there and salt the mixture. And then in this fragrant mass we immerse the chopped pork in pieces.

Sweet and sour marinade

For 2 kg of tenderloin, you need the following set of products:

4 tbsp honey;
500 g of sour juicy apples;
1 PC. onion;
300 ml dry white wine;
3 tbsp vegetable oils;
salt;
pepper.

Rub peeled and seeded apples on a coarse grater. Chop the onion into a bowl. Mix salt + onion mass + pepper and rub the meat preparations with this gruel. In the container where you will marinate the kebab, we place meat and apple mass in layers. We mix the wine with butter and honey, and pour the pork with this marinade. Next, we send everything to the refrigerator so that the skewers are marinated there.

Marinate the neck in pomegranate juice

You will need:

2 kilos of pork;
700 ml of pomegranate juice;
4 things. Luke;
30 g rosemary;
salt;
pepper + spices (of your choice).

Chop the onion into large half rings and send it to the pieces of pork. Salt, pepper, add rosemary and spices. After that, mix everything and pour pomegranate juice on top. Then send to marinate in the refrigerator.

Additional Tricks

It is no secret that black pepper is more aromatic, which is taken in peas and crushed before use. Just do not rush to send it to the mortar. First, fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more aromatic, but also easier to crush.

Marinate the meat in special dishes: made of glass or clay, or in an enamel container. Never use aluminum. It can interact with the components of the marinade. As a result, at best, the taste of the kebab will deteriorate, and at worst, a poisonous residue will appear.

Want to enhance the flavor of your barbecue? To do this, a few minutes before the end of frying, sprinkle the coals with small wood shavings. If you like citrus flavor, add orange zest instead of shavings on the coals.

Among so many recipes, you will certainly find the option that will allow you to cook a barbecue masterpiece. Don't be greedy - share the link to the article with your friends. Then they will treat you with kebabs prepared according to these recipes. And I wish you an unforgettable vacation at a picnic and say: see you again.

Who doesn't love a delicious barbecue? I think there are few who are indifferent to tasty, soft, juicy, fragrant shish kebab. But how to marinate the meat so that the kebab turns out just like that? Read the answer to this question in this article. Here are 4 best recipe marinade for pork skewers.

In fact, there are many recipes for marinades. And there are countless opinions on how to properly marinate meat. Therefore, choose the marinade to your liking, but rather experiment and find the best marinade for yourself. In this article, read detailed recipes for pork marinade with onions and vinegar, marinade with lemon, mineral water, beer, and kefir.

In addition, pork for barbecue can be marinated in ayran (tan), pomegranate juice, mayonnaise, soy sauce, in tomato juice, with kiwi, with mustard, etc. The basis for any marinade is onion, or rather onion juice. In order for the onion to give juice, you need to mash it well or grind it into gruel. Next come spices, here a wide field for experiment is already opening up.

There are discussions and debates about salt. Some believe that salt should be added in the process of frying the kebab or at the end of pickling. This is because the salt draws the juices out of the meat, making it dry. But at the same time, the meat may remain unsalted in the middle. Others believe that it is possible to salt the marinade, and this will not affect the juiciness of the finished barbecue. I believe that the marinade can be salted if it is a quick marinade, for one hour. If you are going to leave the meat to marinate overnight, then salt it an hour before frying.

Delicious and quick marinade for pork with onions and vinegar.

Many people love a vinegared marinade, but many also find that vinegar makes the meat tough. I want to say right away that vinegar is not a required ingredient in this recipe. It must be put if you are preparing a quick marinade. That is, they cooked, an hour later they fried a barbecue. If you want to marinate meat overnight, then you do not need to put vinegar. With prolonged contact with vinegar, the meat can really become harsh.

An important ingredient in this marinade is onion, or rather onion juice, which will make the meat tasty and aromatic. And also a good set of spices for barbecue. In this way, pork is marinated for barbecue in many restaurants of Caucasian cuisine.

For this marinade you will need:

pork (preferably neck) - 2 kg
onion - 1.5 kg
vinegar - 2 tsp
salt - 2 tsp
thyme - 1 tsp
ground bay leaf - 1 tsp
red paprika - 1 tsp
ground black pepper - 1 tsp
vegetable oil - 3 tbsp.

Preparation of marinade with onions and vinegar.

Wash the meat and cut into portioned pieces weighing 60-70 grams. The neck is good because it is quite fatty, and the kebabs are juicy and soft. If you are trying to keep your figure, then choose lean meat, but marinate it a little longer.

Peel the onion and cut into half rings.

Put the onion on top of the meat pieces and crush it with your hands so that the onion releases the juice. Mix the onion with the meat so that each piece of meat can soak in the onion juice. You need to mix the meat for barbecue with your hands, while remembering the meat a little, as if you were giving it a massage. So the meat is better marinated and absorbs the desired flavors.

Salt the meat. Usually the kebab is salted in the proportion of 1 tsp. salt per 1 kg of meat. And add all the spices to the meat with onions: paprika, black pepper, bay leaf, thyme (it softens the meat very well). It is customary to add thyme in the Caucasus, this herb goes very well with pork and makes the kebab more tender and spicy.

Now pour all this wealth with vegetable oil. Oil is a conductor for spices. Only with vegetable oil, spices will reveal their aroma and soak the meat well.

And add vinegar to the meat. It is important to remember that you need a little vinegar, just a little bit.

It remains to mix the workpiece well and send it to marinate in the refrigerator. Such a kebab can be fried after 30 minutes, if the meat was fresh and fatty enough. If there are doubts about the quality of the product, then it is better to marinate it a little longer, about 2 hours.

When the meat is marinated, you can put it on skewers and fry on coals. Make sure there are no open flames under the meat. When melted fat hits the coals, a flame flares up. You can quickly put out the fire with a pinch of salt, which almost instantly absorbs fat. In the place where you salted, the fire will no longer light up. If you fill the coals with water, the temperature drops, which affects the roasting and taste of the kebab. And in a place where there was water, fat can again catch fire.

You don’t need to turn the kebab very often, about every one and a half minutes. But do not keep the kebab for too long without turning over, so that it does not burn.

When the meat is evenly cooked, remove it from the skewers and serve with fresh vegetables and sauce. Bon appetit!

Barbecue with lemon, onion and mineral water.

Highly carbonated water softens pork very well, so mineral water marinade is considered one of the most delicious marinades. In this recipe, in addition to onions (which are in all marinades) and soda, lemon juice is also used. This ingredient is already an amateur. Some people think that lemon goes only with fish and you don’t need to add it to meat. Others argue that lemon gives a special piquant taste.

I note that the marinade with lemon will make your meat very tasty, you just need not to overdo it with lemon. If you put too much lemon juice, then the meat will be too sour, which can no longer be called a delicious barbecue.

For this marinade you will need:

pork - 2 kg
highly carbonated mineral water - 250 ml (full faceted glass)
onions - 7 pcs. medium
juice of 1 lemon
coarse sea salt - 1 tbsp. or to taste
seasoning for barbecue - to taste or 2 tbsp.

Cooking.

As usual, we wash the meat, remove, if necessary, films and veins. Cut the meat into medium-sized pieces. Pieces that are too small can burn or dry out quickly. Too large pieces inside will remain raw. It is optimal that a piece of meat weighs about 60 grams. It is also good for barbecue when each piece has a fatty layer, which will give additional juiciness.

Peel the onion from the husk and cut into half rings.

Salt the onion and crush it well with your hands so that the onion releases the juice. Onion juice is the main component of pork marinade. If the onion is simply cut and mixed with meat, then the kebab will not be as fragrant as when marinated with onion juice. Just chopped onion by and large does not give anything in the marinade, it is important to extract the juice from it.

Sometimes, for better contact with meat, the onion is crushed into gruel or the juice is squeezed out of it, and the pulp is thrown away. You can use any of these methods.

Add finely chopped onions to the meat. Also put your favorite spices or take ready-made seasoning for barbecue. Mix everything well with your hands.

When the meat is mixed with onions and spices, you need to add lemon juice and highly carbonated mineral water. Once again, mix everything together. Now cover the meat and send it to marinate in the refrigerator for 5-10 hours. During this time, you will need to mix it several times.

After the meat has marinated, it's time to get out into nature. Light a fire, wait until the coals burn out and become covered with gray ash. Put the pieces of meat on the skewers and fry, remembering to turn over for even frying.

Pork skewers with kefir.

Kefir is increasingly becoming an ingredient in barbecue marinades. Kefir gives the meat a certain creamy taste that many people like.

For kefir marinade you will need:

pork - 2 kg
onions - 7 pcs. medium
kefir - 1 liter
garlic - 3 heads
parsley - 1 bunch
salt - 1 tbsp.
pepper mix - to taste

Cooking.

Peel the garlic, wash the parsley. In a blender, chop the garlic along with herbs.

Cut the meat into medium pieces (about 50-70 gr.), salt and pepper. You can add other spices if you wish. Zira, star anise, coriander, thyme, paprika, basil go well with pork. Or you can take a ready-made barbecue spice mix.

Cut the onion into half rings and put it in the meat. Now mix everything together well with your hands, while crushing the onion so that it releases the juice. Each piece of meat should be in spices.

Now add chopped greens with garlic to the meat and also mix everything with your hands. And final stage- adding kefir. Just pour all the prepared meat with 1 liter of kefir and mix with your hands so that all the meat is in the marinade.

This completes the preparation of the marinade. Leave the meat to marinate for 2 hours at room temperature or refrigerate overnight. After that, you can fry the barbecue and enjoy the taste of meat!

Marinade with beer for pork kebab.

Many men love marinade with beer. Alcohol evaporates during cooking, leaving only the peculiar taste and smell of hops and malt. Therefore, if you want to eat a tender beer-flavored kebab, then read this simple recipe.

Ingredients:

pork - 1 kg
light beer - 300-500 ml
white onion - 3-4 pcs.
salt, pepper - to taste
oregano or spices for barbecue - to taste

Cooking.

Cut the meat into slices (approximately 2.5 cm wide). If there are enough fatty layers in the meat, then the barbecue will turn out to be more juicy. The ideal meat for barbecue is pork neck, it is soft and quite fatty.

Salt and pepper the meat. It is better to use freshly ground pepper, it is more aromatic than ready-made ground pepper. If there is no pepper mill, then peppercorns can be crushed in a mortar or crushed in a napkin using a rolling pin.

You can also take onions. But white onions have a less pungent smell, so take them if you can. Onion cut into half rings and put to the meat. You can also add spices to barbecue or oregano.

Pour light beer over meat with onions. With your hands, remember the onion well and mix everything together. It is important that the beer envelops each piece from all sides, so do not be lazy and mix the meat well with the marinade.

Cover the container with the future masterpiece and marinate the meat in the refrigerator for at least 4 hours. Better to keep him there all night. Now it remains to fry this delicious kebab and eat it with your favorite sauce and vegetables. Bon appetit!

I hope you have chosen a recipe to your liking. Write what kind of kebabs you got and what marinade you used. With that, I say goodbye, see you in the next article! If you liked the article, share it with your friends. To do this, just click the buttons social networks below. Recipes for other second courses

Description

Juicy pork skewers- our most popular variant of a meat dish for a picnic, step by step recipe with a photo of the preparation of which we have prepared for you today. It is not difficult to get pork, it is relatively inexpensive and ideal for barbecue. However, you need to know some of the subtleties of choosing this type of meat so that the dish does not turn out to be hopelessly spoiled.

Pork for barbecue should not be steamed or frozen. You should buy fresh, slightly chilled meat. Pork neck and shoulder blade are especially good in this case. In our recipe, we use the neck. It is quite soft, tender and moderately oily, thanks to which the barbecue will turn out juicy.

You need to cook pork for barbecue in advance, at home. Meat should be washed running water, dry with a paper towel, cut off the hymen and small bones with a knife, and then cut the flesh into cubes of about 4-5 cm.

Marinate pork for barbecue preferably in an enamel pan. We recommend that you do not use vinegar in the marinade, because. it is only needed to mask stale or extremely tough meat (but you choose the right one!). In barbecue marinade, you can limit yourself to only onions(more), salt and hot pepper. But for our barbecue, we will prepare a more complex marinade by adding red tomatoes to it, which will make the pork softer and juicier. Marinate the meat for at least 3 hours (preferably 6-8), and then you can string it on skewers and send it to the grill, where well-marinated pork will cook for a little more than half an hour.

If you follow the advice of our recipe, you will have the most delicious and juicy pork skewers you can imagine!

Ingredients

(1.8 kg)
(200 g)
(200 g)
(1 tsp)
(1 tsp)

Cooking steps

Cut about 2 kg of fresh pork neck into medium-sized pieces and place in a marinating pan.

For red tomatoes (200 g, but more) we make a cross-shaped incision on the skin, blanch for 3 minutes, then remove the skin, and chop the pulp with a knife.

Grind 200 g (more if you want the meat to be juicier) onions, pour 1 tsp. salt, knead the onion with your hands, and then, together with the chopped tomatoes, send it to the saucepan with the meat.

Add 1 tsp. ground black pepper. Mix everything and leave the pork to marinate for at least 3 hours.

When the meat is marinated, string it on skewers.

We kindle the coals and wait until they turn into ashes, but inside they will smolder. At this point, put the kebabs on the grill.

We fry them for 30-40 minutes (perhaps more, because the time depends on the quality of the meat, its rigidity and the size of the cut), turning regularly so that the frying is even.

Ready-made pork skewers have a pleasant golden brown crust.

We take them off the grill and serve them to the table.

Bon appetit!