The best pork skewers recipes. Pork skewers: secrets and recipes

With the onset of the long-awaited warmth, we all want to get out into nature, go to a summer cottage or go camping with friends. A delicious homemade pork kebab can double the pleasure of outdoor recreation.

Delicious barbecue grilled in nature (on a fire or barbecue) is not just food, it is a special tradition, a ritual. It is even considered that only men know how to cook a soft and juicy kebab correctly. However, this is not a very difficult task, the main thing is to strictly observe the cooking technology.

What meat to choose for barbecue

The answer to this question primarily depends on your taste. Traditionally, shish kebab is made from pork, beef or lamb. If you like meat with little fat, you can choose lamb shoulder or pig neck. If you like lean meat, choose beef tenderloin or loin.

You can make a more dietary barbecue from chicken or turkey, the chest or thigh parts of the bird are perfect for it, you just need to peel the meat from the skin and bones.

How to marinate kebab so that it is soft and juicy

There are many ways to marinate barbecue. The right barbecue marinade depends on the meat you choose. Georgian barbecue marinade with the addition of tkemali sauce and pomegranate juice is ideally combined with lamb.

Pork shish kebab is usually marinated in onion juice or dry red wine. Tender veal tenderloin is usually marinated with aromatic herbs and olive oil. Remember, the fatter the meat, the sharper the spices should be.

Neck skewers can be flavored with mustard marinade or hot pepper marinade. Chicken skewers are very tender, so they are often soaked in cream or citrus marinade. This sauce makes the meat softer and does not allow it to dry out on fire.

There are also more original types of barbecue marinade, for example, marinade based on yogurt, kefir and even black tea.

The main thing is to make the marinade in advance, because it is necessary to marinate meat for barbecue for at least 8 hours. To better soak the meat, you can put it under pressure, and add spices, onions, garlic or other vegetables to the marinade.

The best pork skewers marinade recipes

There are a lot more options for marinating kebabs than many people think. The correct marinade for barbecue depends on the method of frying, the presence of vegetables and, of course, the type of meat. In total, there are more than fifty different variations of marinating kebabs, we will focus on the 9 most common ones.

Marinade for pork skewers in soy sauce with onion without vinegar

To make a holiday in nature a success, you need to marinate a good barbecue in advance! An ideal treat for all loved ones will be a pork kebab. Everyone will like this meat, no doubt! The most important thing is that the meat is thoroughly soaked in marinade and fully prepared for frying on the grill!

Soft and juicy meat with a smoky flavor will not only delicious dish seasonal forays into nature, but also an occasion for friendly conversations and a positive mood of vacationers. Simple but very delicious recipe pork kebab should be noted to use it on occasion!

Required Ingredients:

• 1.5 kilograms of pork meat;
• 5 large onions;
• 50 milliliters of soy sauce;
• 3-4 teaspoons of dry seasoning for grilling and barbecue;
• to taste food salt;
• a head of garlic;
• 50 milliliters of vegetable oil;
• 50-60 milliliters of beer.

Pork skewers in soy sauce with onions - step by step recipe with photo:

Pork should be cut into large cubes. It is convenient to work with frozen meat. The pieces should be approximately equal. Put the meat in a deep bowl.

Peel the onion. Cut into rings. Put the onion in a bowl with meat.

Pour soy sauce into meat mixture.

Immediately, pour in vegetable oil. This product will tenderize the meat. In combination with soy sauce, you will get an excellent liquid that will make the pork pieces tender.

Pour in spices. Send in the total mass, chopped garlic with a knife.

Mix everything with your hands. The kebab should stand in a cold place for a day.

After that, the meat can be grilled on coals.

Put the kebab on the grill, fry the meat for about 20 minutes. The grate, during frying, needs to be turned over several times so that everything is fried sequentially.

Also, the meat must be poured with beer so that it is juicy and tender. If desired, beer can be replaced with mineral water with gas.

Ready, pork skewers can be eaten. Bon Appetit!

Onion marinade for pork skewers with vinegar

For lean pork neck, loin, or beef tenderloin, almost any type of marinade will work, but onion marinade is most commonly used. Onion or red onion should be cut into large rings, pour two tablespoons of wine vinegar, sprinkle with a mixture of salt, coriander and pepper and put in heat for several hours so that the onion releases juice.

Put the onion rings in an even layer in a large container, and put pieces of meat on top. Alternate layers of meat and onions evenly, pour the remaining onion juice on top and leave the marinade container in the refrigerator for a day, covering it with something heavy.

Spicy marinade with mustard and red pepper

Marinades for fatty pork, such as brisket, ham or neck, are usually made with the addition of hot spices - mustard or red pepper with lots of vegetables.

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Mix in a container 3 tablespoons of spicy mustard and 3 tablespoons of granular mustard, add 4 grated pieces of garlic and half a glass of soy sauce.

Put the meat, bell pepper rings and onion rings in a container. When spreading the mustard mixture on the meat, try to rub it as hard as possible.

Video: Marinade for pork skewers on kefir

For a tender pork kebab you will need:

• 2 kg of pork meat;
• one liter of kefir;
• a head of garlic;
• 6-8 bulbs;
• parsley, salt and pepper to taste.

Cooking:

Marinade for barbecue in Georgian style with pomegranate juice

Georgian marinade with pomegranate juice and walnuts besides pork, it is also great for lamb. For this marinade, you need to grind 100 g walnuts into a paste, mix with salt, sugar, garlic, cilantro and hot pepper and pour this mixture with a glass of pomegranate juice.

Yogurt marinade for pork skewers

This marinade turns out to be very tender, it also goes well with poultry skewers. Simply mix plain white yogurt, salt and hot peppers. Keep the meat in the marinade for at least 5 hours. This kebab is usually served without vegetables.

Tomato marinade for pork skewers

This version of the marinade is made on the basis of tomato paste and onions. If the tomato paste is very concentrated, you can add a tablespoon of sugar and half a glass of water to it. Pork skewers are baked on a skewer along with tomatoes and mushrooms.

Marinade with dry red wine

Wine marinade is the second most popular type of marinade, it goes well with any meat. It is best to use red semi-dry wine for it.

The wine must first be infused with bay leaf, cloves, pepper and lemon juice.

Meat in wine must necessarily be under oppression - so it is better soaked.

Pork BBQ Marinade with Lemon and Onion

This marinade can be made on the basis of lemons or oranges with the addition of chopped onions, sugar, salt, paprika and hot pepper (optional). Citrus marinade will make the taste of meat very tender and original.

Tea marinade for barbecue

Perhaps the most unusual view marinade. It is prepared from strong black tea, salt and black pepper. Great for lamb skewers. The meat in it is infused relatively quickly - from 3 to 5 hours.

The main thing is to strain the tea leaves well and put the meat under oppression.

Pork skewers in a tea marinade are served with baked tomatoes.

Video: Pork kebab - quick marinade on mineral water with lemon

Ingredients:

• 3 kg of fresh pork;
• 2-3 medium-sized onion heads;
• one lemon;
• packaging of spices for frying meat;
• 0.5 liters of carbonated mineral water;
• salt and pepper to taste.

How to cook:

Pineapple marinade for pork skewers

Mix pineapple juice, tomato paste and soy sauce in a container, add onion rings and bell pepper. Insist meat for 6 hours. When frying a kebab on a fire, pour it with the rest of the marinade every 5 minutes so that the marinade is baked along with the meat.

Pork barbecue marinade with mayonnaise

Would need:

• pork meat - 1 kg;
• mayonnaise - 200 ml. (for marinade it is better to take about 67% fat content);
• onions - 5-6 large onions;
• salt and spices to taste.

How to marinate pork skewers in mayonnaise with spices:

Cut the meat into pieces about 7-8 cm thick.

Too small pieces should not be made, otherwise the kebab may turn out to be dry and burnt.

Peel the onions, wash and cut into large wide rings. Mix onion, mayonnaise and spices with chopped meat. Gently mix and distribute the onion evenly in the bowl with the pork. Marinate for a day.

After the specified time, string pieces of meat with onions alternately on a skewer and fry on a fire or on a grill.

Make sure the fire doesn't burn. Barbecue should be cooked over heat, so if the fire flares up, put it out with a little water.

To ensure that the pork skewers are fried evenly, periodically turn the skewers with meat. After 40 minutes, a delicious pork kebab in a mayonnaise marinade with onions will be ready.

Pork skewers in own juice

There is a special type of kebab that is gaining popularity in the Scandinavian countries - nude kebab. The preparation of this barbecue does not involve the use of marinade and vegetables.

Nude shish kebab is meat in its purest form, cooked on an open hot grill until medium rare. This dish allows you to subtly feel the taste of meat without extraneous odors and additives. But for its preparation it is necessary to use very fresh meat of a young animal.

Most often, such a barbecue is prepared from a dairy lamb or a piglet 3-12 months old, while the meat should not be frozen or any other processing.

But you should keep in mind! Barbecue without marinade from ordinary meat runs the risk of becoming tough and tasteless.

Video: Soft pork skewers with kiwi

What vegetables are suitable for barbecue

Together with meat on skewers, you can bake almost any vegetable. They will not only turn out tasty and fragrant, but also give the barbecue an original flavor.

Grilled vegetables can be marinated with meat or baked fresh. Kebabs are most often fried with onions, mushrooms, bell pepper, eggplant, potatoes and tomatoes.

Where is it better to cook: on the grill or on the fire

Grilled kebab usually turns out more juicy inside, but kebab on the fire comes out more fried on the outside. The brazier itself is good because it does not require extra effort, it is easy to assemble and disassemble, but the fire will cost you less and add variety to your holiday.

• How to choose wood for a fire

It is very important to choose the right wood for the fire. The most delicious barbecue is obtained using the wood of fruit trees. Do not under any circumstances use for ignition. coniferous trees, mountain ash, aspen, acacia and poplar. Firewood from these trees emits harmful resins into the air when burned.

How to make a campfire

If you don't have on hand special devices for a fire, you can make it yourself. To do this, find 4 medium sticks with a forked end and insert them into the ground so that they form the corners of a conditional rectangle.

These peculiar slingshots must be of the same length. Then take 2 absolutely even sticks and place them on the long sides of the rectangle. Between them it will be easy to spread the skewers with meat.

Then, under the structure, you will need to form a neat slide of wood. Small branches, sawdust and dry leaves are placed in the center of the hill, and large logs are laid out on the sides. You need to set fire to the structure from the inside with a large piece of paper or dry grass.

You can douse the wood with a special liquid for the fire. The main thing is to comply with fire safety regulations.

Clear the area around the fire from dry leaves and branches and lay out large stones in a circle so that the fire cannot spread outside the fire.

Before frying the kebabs, let the fire burn for 20-30 minutes, so the height of the flame will be optimal.

How to fry a barbecue so that it is tasty

When frying kebabs, do not forget to turn them over in time, and also constantly monitor the flame in the fire. If the fire flares up too much, you can sprinkle the fire with water, but if the coals die out, fan the flames with a special fan or a piece of cardboard.

To make the taste of the kebab more saturated, skewers can be covered with clean paper on top and pour wine or beer liberally over the paper.

When planning a hike in nature, do not forget to check the weather forecast so that the rain does not catch you at the most inopportune moment. Then outdoor recreation with barbecue will give you pleasure and relaxation after a working week.

Good morning! The very time is approaching when the whole crowd will begin to go out into nature and relax. Moreover, May is just around the corner, which means that it's time to make barbecue.

Today we will try to understand all the intricacies of cooking and learn how to marinate pork meat so that it will conquer everyone with its aroma, juiciness and softness. What is needed for this? First of all, a great mood and a large bucket of meat). And it's up to you to decide which one to take, I personally love it too).

Immediately a secret, I recently read that it is recommended to put salt at the very end, 30-40 minutes before frying, do you think this is good advice? Or is this just another gimmick that has nothing to do with it?

Let's talk about everything, I really hope that you will finally learn how to cook this dish the way it is worth it. Let's figure it out.

Wow, tell me when you see such a long content, and most importantly, how to make a choice now. And everything is extremely simple, depending on what you want to achieve. Read to the end and decide).

How to quickly marinate meat for pork skewers? The most delicious marinade

So let's start. Everyone knows perfectly well what a barbecue is, but not everyone knows how to cook it properly. But, the most interesting thing is that in order to achieve a successful and tasty result, there are quite a few ways in this regard. And they all start with one thing - with the choice of meat.

Remember, neither the marinade, nor the spices, not the amount of time for soaking, but the meat is the key to your success.

What is a marinade? Kefir, onion, wine, vinegar... you can list a lot more, continue the line. All these ingredients contain acids, they soften the meat, don't you agree?

But good fresh meat doesn’t really need a marinade, except just a good soak to add flavor.

The meat should be fresh and rested, without blood. You can take the chilled version, but not from the freezer.

Take a look at this homemade pork neck, you can see what is on it a large number of vein of fat. It is this fat that will provide the future dish with juiciness and aroma.

Also take a look at this table, in it you can see all the parts of the pig, and what is preferable to take for the most delicious barbecue.

I offer the simplest and coolest cooking option, marinating pork meat in onions for a short time. I assure you, if you choose good meat, the end result will be insanely juicy. At the sight of his saliva just run.

1. First, clean the meat from tendons and films, and then chop with a knife into pieces about the size of a matchbox or a little more.

Interesting! Pork is the best meat for barbecue, because it is fatty, but veal is not so fatty, so if you take it, stuff it with pieces of lard.

2. Cut the onion, make it in the form of rings. What is a barbecue onion? As they say, you can’t spoil porridge with butter, so it is here. That way you won’t spoil it with onions, ah-ha).

Important! For 1 kg of meat, 1 kg of onion is taken.

Season the onion with salt, your favorite seasonings and spices, black and red pepper, and then start mashing it to release abundant juice.

Perhaps someone will say that the classic is a marinade recipe with dry wine, vinegar or mineral water. Try different variants, experiment on friends and relatives, and only then they will say which kind is better. Agree?!

3. Place the future masterpiece in a glass bowl, you can also put it in a stainless steel container, in no case in aluminum or metal, because it oxidizes and gives the meat a bad aftertaste. Stir with your hands.

4. Add pepper, coriander, etc. to your liking. The cooking time in this state depends on the marinade you choose, and on the size of the pieces of meat. In this case, let this meat stand for 2 hours in the refrigerator.

Deciding on the barbecue

It is a good grill that will not only help to fry meat, but will allow it to be cooked quickly and in many servings at a time. And most importantly, it practically guarantees an unsurpassed result.

Such a device must have thick walls, and holes for oxygen.

Important! Only the thick walls of the brazier regulate and support desired temperature, at the right level. The heat does not go into the ground, is not distributed to the sides, as in those varieties that are made of thin sheet. Who would have thought(.

Well, one more advantage, thick walls are never deformed by fire. Indeed, in many thin-bodied barbecues, according to the instructions, it is said that you should first make a fire on the ground to the side, and then transfer hot coals into it.

But, there is now a more improved version on our market, this is with a double bottom. Wow, what a novelty!

What are its benefits? It has the same reliable thick metal walls that hold heat. But, holes, take a look, are made on the bottom of the brazier, for better ventilation and air access. After all, there is little air, little heat, and so that the ashes do not fall to the ground, this option provides for a second bottom.

The ideal option has been found, see what they offer so that everything works out perfectly in this matter.

barbecue

First, start lighting a fire. To start a fire, put thin branches and paper on the bottom. Thick firewood on top. Light the fire with matches.

It is better to take firewood from oak, they give off heat longer. And the coolest option is fruit trees because they will give the dish a unique flavor.

But acacia, poplar, mountain ash and coniferous trees cannot be used, their resins will ruin everything.

In the meantime, thread the meat onto skewers, don't use the onion sticks, they will burn and give you bitterness and an unpleasant odor. Dress evenly, without loose spaces and at the same time do not squeeze too much.

The fire has died down and distribute the coal along the bottom of the brazier, if there are especially large pieces, then they should be broken. Wait until the coal begins to give a good glow, you can wave the fan to speed up this process. But after that, wait a little.

After all, the temperature of coal is about 700-750 degrees, and this is a lot. If you start cooking on such a coal, the meat will quickly brown and begin to burn intensely, and inside it will be raw. Sadly(.

The coal cooled and turned gray, covered with white-gray ash. This is exactly the right moment when you need to fry. And right now, the optimum frying temperature is about 600 degrees.

Place the skewers on the grill and fry for 10-12 minutes, occasionally sprinkle with water. Many culinary personalities advise checking the readiness of meat with a special thermometer. For pork, this is 77-82 degrees.

Juicy and soft pork neck kebab - fast and very tasty!

If you want to do it very gently and awesome, still, tell me too. We all came here to get this effect. Therefore, I recommend taking the neck, people call it balyk, and you know why, because it is the most motionless part of the pig. Therefore, it will turn out to be soft in the end.

In addition, as mentioned earlier, in such meat there is a moderate amount of streaks of fat inside, in general, an ideal option for a barbecue.

We will need:

• pork neck - 2.5 kg
• large onion - 6-7 pcs.
• special spices for this dish - 1.5 tbsp
• black and red ground pepper - 1 tbsp
• kefir - 1 tbsp. (or without it, read above)
• salt - 2.5 tsp

Cooking method:

1. Grate one head of onion on a coarse grater. Cut the remaining onions into rings or half rings.

The meat must be cut against the grain into small pieces.

2. After now, combine the grated onion with meat, as you may have noticed, a sufficient amount of liquid has been released, this is the most necessary value of this option. Put it in pieces.

3. Start kneading the rest of the half rings in your hands and gradually add them all. Sprinkle with spices and peppers.

If you do not have lavrushka in spices, then add it separately.

4. After that, pour out all the kefir and add salt to taste.

5. Stir absolutely with clean hands all this charm, press down a little pieces, do not be afraid. Then cover and refrigerate for at least 1 day. And then fry either on coals or at home in the oven, or you can also in an air fryer.

The most delicious marinade for pork skewers with kiwi

This method of pickling appeared recently and it is now very popular. But, I just warn you right away that if you do this option, then do not overdo it over time, otherwise the meat will generally become like a slur. Therefore, this recipe is considered to be hastily, because the exposure time in such a special sauce is about 1 hour.

Do not forget also that there should be a layer of fat on the pieces of meat, which will make its taste unique.

We will need:

• pork pieces - 2.5 kg
• Svan salt - 50 g
• paprika - 50 g
• dry adjika - 50 g
• kiwi - 1 pc.
• onion - 2 pcs.
• salt - 2.5 tsp
• ground pepper optional

Cooking method:

1. Place meat pieces in a clean cup, preferably ceramic or glass, they should be approximately 5 cm x 5 cm in size. exotic fruit, like kiwi, it will soften the meat, but the main thing is not to overdo it.

You need to do this before going on a picnic.

2. Now all the other ingredients are in order, these are paprika, dry adjika and salt.

3. Well, the main thing is, of course, onions. Cut it into rings and sip just so that the juice stands out, with kiwi it will become even more. Move this fatty mass with your hands, wrap it with a film and refrigerate for 1-1.5 hours, but no more. And then run to the river.

4. Fry on skewers and do not forget to turn them over from time to time. Oh, what a scent is coming, do you hear?

Recipe for Armenian pork kebab in own juice

Probably everyone is in search of such a creation, to be honest, I am too. I searched the Internet for such a miracle and finally found it. I advise you to try this option, and only pepper and salt are used here.

Well, and one more thing, this is a feature, I advise everyone to look, from myself I can add that you can add vegetable oil to the meat, then the spices better flavor the barbecue.

The person who lives in Armenia shows and tells, and believe me, he definitely knows a lot about this matter. In addition, he shows how to determine the very moment when the coals are ready, do not miss it. So let's watch this video.

Pork skewers with pomegranate juice

When I found out about this option, I immediately realized that this is probably a new feature of super-juicy and mouth-watering fried slices, from which you just salivate. I was told that this recipe is the bomb, it couldn't be better, let's check it out?

But, one more thing, you need to use pomegranate juice only freshly squeezed, not the one that is sold in tetrapacks, or glass jars, it is diluted there, you need to take the real one.

We will need:

• pork neck - 2 kg
• hot chili pepper
• salt - 2 tsp
• ground black pepper - 0.5 tsp
• cilantro - bunch
• parsley - bunch
• onion - 6 pcs.
• pomegranate juice - 2 tbsp.

Cooking method:

1. Take a large container in which you will make the marinade and first fill it with pieces of meat. Salt.

2. Pepper can be taken with peas, but then it should be crushed in a mortar. Sprinkle with black pepper and hot chili.

4. And of course onions in half rings. Stir everything and feel the aroma. Juice should form from the onion, so, as it were, squeeze the onion and meat in your hands.

And then pour pomegranate juice.

5. Cover with a lid and let rest in the refrigerator for 1-1.5 hours.

6. Well, then send the sweets to the grill.

It turns out the most delicate and very cool dish for a picnic. Om-Nom-nom. Bon Appetit!

Marinate meat in mayonnaise

Initially, it was supposed to add another spoonful of lemon juice or vinegar essence to this look, but in my opinion, and in general, most of my readers say otherwise. That vinegar and lemon ruin meat, making it tougher and rougher. Therefore, we will do this time without these components.

This time I specially took this dish with a small amount of ingredients, not everyone has a big family). The secret of this miracle is that here the onion will need to be turned into gruel, because it cannot be fried on coals, but you want to feel the aroma in the finished dish.

We will need:

• Pork fresh, better neck - 1 kg
• Onion - 5 pcs.
• Mayonnaise - 240 g
• Ground paprika - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Salt - to taste
• Sumac or other seasoning - 1 tsp
• Ground coriander - 1 tsp

Cooking method:

1. Take two heads of onion and chop into pieces as if you are cutting an apple, place them in a blender cup and grind into a mixture. The smell will be excellent in the kitchen, all microbes will run away).

Chop the rest of the onion into rings.

3. It remains to put the pieces in the dishes in layers, first the meat, then the rings of onion vegetables, then the meat again, and so on. The final layer will be meat. Soak in a cool place for about 7 hours, you can do it at night.

4. Fry in nature, periodically twirl the chopsticks so that the meat is fried evenly, and the crust becomes golden and blush. Bon Appetit! And to make it even tastier, make it light and full

Delicious barbecue in Caucasian style without vinegar

I don’t know why, but most people have other preferences in this regard, why do many add in the old fashioned way vinegar essence I still don't understand this dish. After all, it destroys the meat right away, the fibers become stiff and you won’t chew it later.

Perhaps this is a stereotype that the previous generation imposed on us, or maybe just a habit. How to do it, of course, everyone decides for himself, in this case we consider the Caucasian option. It will obviously be delicious, so read on.

We will need:

• pork tenderloin - 2 kg
• fine sea salt - 2 tsp
• chili pepper - 0.25 tsp
• water - 100 ml
• white wine - 100 ml
• basil - 30 g
• onion - 2 pcs.

Cooking method:

1. Cut two large large onions into a large cube, if you have small ones, take six pieces. Squeeze out the mixture with your hands to release the juice. Put in a cup in which you will perform all other actions.

2. Now for each kilogram of meat, cut the tenderloin into pieces in advance, add one teaspoon of salt, mix. Sprinkle with chili.

3. Then fill with white wine, which is previously diluted in drinking water.

4. And finally, for a piquancy of taste, add basil, finely chopped with a sharp knife. Stir and put in a cool place for 1.5 hours. And then fry this delicacy.

You can fry on skewers, or you can use the grill grate.

As you can see, we have guests, even the cat is not averse to pampering himself with such pieces. Ah, bliss for him. Bon Appetit!

A simple recipe for marinade with mineral water for pork

Do you want to cook well? Then proceed to this method with the addition of mineral sparkling water. The advantage of this marinade is that it is pretty fast and, of course, is available to everyone.

Water with gases is taken and not too cold, remember this nuance.

We will need:

• pork neck - 1.5 kg
• onion - 4 pcs.
• rosemary
• pepper mix
• salt - 1.5 tsp
• mineral water - 1.5 l

Cooking method:

1. Deeds, as always, such actions. First we cut the meat into pieces of the same size, and then we act with onion in the same way as in the previous version. That is, cut into half rings or circles.

2. Mix onions with pork, salt, add rosemary and a mixture of peppers to your taste. Mix well with your hands and mix well. Fill with mineral water.

3. Now cover with a lid or cling film and refrigerate for 5 hours.

4. The next step, put the meat sticks on sharp skewers and forward to the coals. Fry until cooked, you can check it like this, if when cutting, pressing with a knife on a piece, a red color stands out, then the kebab is not ready, and if it is transparent, then you can use it.

How to marinate pork in kefir?

Can you answer this question? I can easily say that having cooked such ruddy meat on coals using this method will certainly please all your relatives and friends. I am for this version of the marinade too).

Take pork with fat, it is necessary for juiciness and cook in a fermented milk product. Yes, not without reason, it is in such a natural product that the meat turns out to be very tender and just melts in your mouth.

We will need:

• kefir - 0.5 l
• pork meat - 2 kg
• parsley, basil, cilantro - to taste
• onion - 6 heads
• salt - 2 tsp
• garlic - 1 head optional

Cooking method:

1. Send all green ingredients to a blender and grind together with garlic, you can also put 1-2 onions there, of course, cutting into small pieces.

2. After that, such an aroma will stand in the kitchen, wow, you will swing. The rest of the onion you will need to cut into large half rings and combine with meat. Chop fresh pork into slices, of such a size that it is convenient to put on skewers.

Take a large saucepan or bowl and mix all the prepared foods. Do not forget to salt, who likes hot pepper or black pepper can also be peppered.

3. And now, as you will see that the mixture has given juice, after active mixing, pour the mass with kefir. You can take a fermented milk product not of the first freshness, that is, so that kefir is 2-3 days old, but not expired and has a good smell.

After tamping with your hands, close the lid and leave for 2-3 hours in a warm place.

5. Be careful not to burn the slices, garnish with herbs and serve. Bon Appetit!

Pork skewers according to the classic recipe with vinegar

To be honest, I didn’t want to write about this species, because I don’t like it myself. I have already said more than once that an ingredient such as vinegar makes pork tougher. But, still, many people love this option. Therefore, I want to show a slightly modified recipe, according to which it turns out much better than the usual one.

Well, if you are still only for the classics, then you can familiarize yourself with this video. Take then 9% table vinegar and on the road, together with the owner of this story.

Well, now, as promised, I’m showing a way that, in fact, will not require time from you at all, you can take a bucket of meat and go on vacation. That is, the meat will be fresh and without marinade. How is this possible? And how))). I reveal one secret.

Just remember that in this case, the pork tenderloin is taken precisely from the adrenal part of the pig, it is located under the animal's spine. This muscle by itself practically does not work, so the conclusion suggests itself, the meat will be tender. Therefore, it will turn out great in and of itself!

It is cut into medallions and immediately sent to the grill. But in order for the shades and aromas to appear in the meat, in other words, to make it tastier, spices and seasonings are added. Well, the magic water is prepared by itself.

We will need:

• pork tenderloin
• water - 1 l
• salt - 1 tsp with a slide
• sugar - 2 tsp
• cloves - 15 pcs.
• bay leaf - 3-4 pcs.
• hot chili pepper - 0.5 tsp
• onion - 1 pc. and 2 pcs. to serve
• garlic - 2 cloves
• allspice black pepper - 20 pcs.
• vinegar 9% - 2-3 tbsp
• vegetable oil - 2 tbsp

Cooking method:

1. Start with a magical mixture of water. It will not be just water, but with notes of various spices. Pour drinking water into a glass container, add one good spoonful of salt and plus two tablespoons of granulated sugar.

For the next step, you will need a mortar, put black peppercorns in it and knead it slightly, you do not need to grind it to dust. Send to a bowl.

And now add vinegar essence and sunflower oil odorless, stir and taste. It should turn out moderately sour and fragrant. Let this magical liquid brew for 1 day. And then strain into a plastic bottle and go on a picnic.

You can store such a brine for about 1 week in the refrigerator, that is, prepare it in advance, and then, when guests arrive, buy meat in the store and instantly go to the river.

In principle, in such a brine, you can withstand the meat for a couple of hours, but it is important not to miss the right moment, otherwise it will turn out not tasty. Therefore, to prevent this from happening, we proceed as follows. With this liquid, we will pour the pieces on skewers during frying.

2. So, in fact, when you are already in nature, you will need onions to serve this dish. Cut it into thin half rings. Add some parsley, you can add basil. Stir.

3. Start frying, for this, cut the fillet into equal pieces, put them on a skewer, the pieces should be about 3-4 cm.

Use good firewood such as fruit trees.

As soon as the coals are ready, start the cooking steps. In the bottle, make holes on the lid and water periodically. Rotate the sticks so that the meat cooks evenly.

Not an unimportant moment, as soon as you pour, then immediately wave the fan so that the coals do not cool down.

4. And now the meat can still be salted on top, pepper and sprinkled. Wow, what a splendor, already breathtaking from such deliciousness.

We decorate with a bow, you can take the green one by the way, it will also be cool.

5. We invite everyone to a tasting, cut a piece and you will see that everything worked out, everything was perfectly fried, and if you press the juice comes out and you can see that the pork is soft.

Super tomato juice marinade for pork kebab - you have not tried it yet!

Can you tell me that you have already heard about such a miracle. But it wasn’t there, I shared this option, but they took store-bought tetrapak juice there. And now I propose to do it yourself from fresh tomatoes, this will be a bomb, the taste is awesome, because real tomatoes are used, if you also have them at home, then in general you are very lucky.

Cook like this and your guests will definitely be shocked and amazed. Everyone will ask for supplements. A fun feast and excellent rest are provided. Krutyak, from Fisherman!

We will need:

• pork meat - 3.5-4 kg
• salt - 4 tsp
• garlic - 3-4 cloves
• tomatoes - 2-3 pcs.
• onion - 5 pcs.
• black pepper - to taste
• vegetable oil - 2 tbsp
• Caucasian seasoning - to taste or barbecue

Cooking method:

1. Cut the main ingredient into equal pieces, cut not very finely, the larger the chunk, the juicier it will turn out, but again, do not make it too large, about 5 cm x 5 cm.

2. Take onions of huge sizes and chop them in a non-traditional way, namely simply into pieces in an arbitrary form so that you can easily put them in a meat grinder. Peel the garlic cloves from the husk and send there too.

3. Thus, turn the onion, garlic and then the tomatoes in a meat grinder. It turned out a unique mixture, what you need. Separate the pulp from the liquid with a colander. You can use a pusher, it will definitely come in handy here.

4. Add this brine with spices and spices and, of course, salt and, of course, vegetable oil. Salt, for every 1 kg there is 10 g of salt.

5. Dip the pieces into such a tomato mixture, mix and close the container with a lid. You don't need to do a stab. And the final touch, put the tub in the refrigerator for 24 hours. Stir occasionally during the process.

6. Well, then use it for its intended purpose. Fry either on the grill or in the oven until fully cooked, eat warm. Do not forget that you can put any salad on the table, for example

Video on how to cook skewers on the grill in your own juice correctly and quickly

We proceed further, and now I could not get past this option. The author at the very beginning gives good advice on the choice of meat, I recommend to familiarize yourself. This miracle will marinate in its own juice for at least a day, so keep this in mind.

Delicious skewers of pork meat in air grill

We got to this recipe, I’ll say right away that you can take absolutely any version of the brine from this note and adapt it here. Here, the most important thing is to follow all the steps correctly, to know which function to set and correctly determine the cooking time.

We will need:

• pork - 400 g
• kefir - 300 g
• salt - 0.5 tsp
• pepper to taste

Cooking method:

1. Marinate the cut pieces in a kefir product for about 3-4 hours in a warm place, or 12 hours in a cold one.

3. Close the lid and set the mode to Meat for 30 minutes.

4. After half an hour, turn the skewers over to the other side so that the pieces are evenly fried on both sides. Set the time to 10 minutes and continue frying. Serve with any sauce.

Pork kebab recipe without skewers on a baking sheet in the oven

Well, this is a gift from me to you, dear subscribers and guests of the blog. This masterpiece clearly deserves praise and applause, because it is cooked at home, in an ordinary baking bag. What a delicious treat, just fantastic. A super bomb will be on the table, it will surprise everyone, but it will also amaze.

It will be very tasty, and even oddly enough with vinegar, but I liked it))).

Do not hesitate, this splendor will be appreciated by all households and guests. Do it with pleasure.

3 great appetizers for pork barbecue in nature

In fact, most of us take onion salad with us on this mini trip. Last time I touched on this topic. Soon, by the way, a separate article will be published on this useful and beloved salad.

Today I want to show you three more masterpieces that deserve respect. I found them on the Family Kitchen channel and I recommend you to make them by all means.

All the ingredients in them are cut arbitrarily, and then salt and pepper are added as desired.

Dressing is made on the basis of olive (vegetable) oil, as in this version. Plus, freshly squeezed lemon juice is added.

Do not forget that in spring and summer you need as many vitamins as possible, so these salads will certainly be a great solution.

And those who can afford something richer and more caloric, choose with mayonnaise dressing.

That's all my friends, I'm finishing this post, I wish you to overeat kebabs this year and treat everyone to this hearty dish. Liked a note, share it in in social networks and put likes and classes. Subscribe to the group in contact and see you all soon, bye!

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

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 to better absorb acid and spices.

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 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.

Pour in tomato juice and stir.

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. Previously, when there were no freezers - this was one of the most available ways prolong the life of the fresh. Indeed, in the southern countries, with a large number of vineyards, they 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.

Video on how to marinate pork in your own juice

But the most delicious kebab is obtained when only meat flavor is felt without any impurities. Therefore, I suggest you learn how to marinate pork in your own juice. How to do this is described in detail in the video.

You can divide the existing piece into several parts and marinate each different ways. This will allow you to decide and choose the most good option which you personally like.

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 can’t 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 in large numbers. 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 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 kebab, 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!

Good afternoon, dear readers. Just the other day we were talking about chicken kebab, as the fastest option for harvesting meat in case of a spontaneous decision to get out into nature. And if the chicken is the most fast way, then the pork that I would like to talk about today is probably the most delicious.

You can argue with me, citing the example of juicy lamb meat. But you must admit that there are a lot of nuances in cooking lamb and you need to be a real expert in order to end up with a decent dish.

With pork skewers, everything is much simpler, and if the product is fresh, then everything will definitely work out, you just need to follow the recipe.

There are many ways to marinate pork. I will try to show you the most delicious and light ones, those that everyone gets.

By tradition, all recipes will be as different from each other as possible, so that everyone can find something to their liking.

Classic Soviet recipe for shish kebab in vinegar

Marinade for pork on kefir

I understand perfectly well that every owner and hostess has his own signature recipe. But personally, I'm always happy to try something new. If you agree with me, then let's get started.

And I propose to start with the most classic way of cooking pork - in vinegar. Yes, I understand, you can say “fu, no one has been cooking like this for 30 years”. And you will be right. But remember, if you were born in the USSR, then you, like me, ate only such a barbecue. And the fact that vinegar was replaced with soy sauces, mayonnaise and other products unusual for Soviet people does not mean that vinegar was bad as a marinade. Not at all, everyone just wanted something new.

By following the right proportions, you will always get 100% cooked meat that does not have to be burned on the outside to cook it from the inside.

Ingredients:

• Pork - 3 kg
• Onion - 1.5 kg
• Vinegar - 50 ml
• Salt - 1 tsp
• Pepper - 1 tsp

Cooking:

1. First of all, clean and chop the onion. We cut it into thick rings, up to 1 cm thick. From the onion, we only need aroma and it will not be directly involved in the pickling process. Therefore, you do not need to crush it or run it through a blender.

The meat marinates for a long time, and chopped onion will make it bitter. We don't need it

2. My pork and cut into fairly large pieces. Roughly speaking, the length of such a piece can reach 6 cm, and the thickness - 4 cm.

For barbecue, pork neck tenderloin is best suited. It has the perfect combination of meat and fat, no films, bones and a thick layer of subcutaneous fat.

3. Stir the vinegar in 1 liter of water at room temperature.

4. Put the meat in a deep bowl and sprinkle with salt and pepper and mix well.

5. Now we take a 3 liter glass jar or a 5 liter plastic jar with a cut top and lay out the onion and meat in layers, starting with the onion layer. When all the ingredients are in the jar, pour the vinegar solution on top, and press the meat well on top with your hands and wait a couple of minutes so that it is better compacted and excess air comes out.

6. Put the jar in the refrigerator for at least 6 hours. Don't be afraid that the vinegar will burn the meat. This will not happen even if there are still 12 hours before the cooking time. Here the rule "The longer the better" is true.

How to cook barbecue on the grill correctly?

It is important not only to marinate the pork correctly, but also to cook it on the grill. There are a couple of tricks here too.

• Skewers with strung meat should be installed at a height of 10-15 cm from the coals.
• Before you leave the kebab to fry, you need to carry out the procedure of "sealing" the meat so that it becomes covered with a crust and does not release the meat juice. This will make it tender and juicy. To “seal” it is enough to put the strung skewers on the grill and turn them three times by 90 degrees, holding each side for one minute, so that a crust forms on all sides.
• The cooking time depends on the heat of the coals and on the desired degree of roasting. If you like juicy medium-rare meat, then the "sealing" process will already be enough. If the coals are not hot and you like a good degree of roasting, then after "sealing", hold the skewers for another 3-5 minutes on each side.
• If you like fried onions, then string them alternately with meat on one skewer. And don't be afraid that it will burn. Only the top layer can burn, and everything below it is your legitimate prey.

The most delicious onion-lemon marinade

But this recipe has replaced vinegar pickling. It replaces acetic acid with citric acid. It is believed that it has lower acidity, but, frankly, this parameter is controlled by the degree of dilution and for stomach problems, for example, replacing one with another does not matter. Nevertheless, the kebab prepared according to this recipe turns out to be one of the most delicious that I have ever tried.

Ingredients:

• For 1 kg of pork you need:
• 2 heads of onion
• 1 lemon
• salt, pepper - to taste

Cooking:

1. Marinating is very simple. The meat must be cut into pieces (do not make them too small, the meat shrinks when frying), cut the onion into thin half rings, and the lemon into quarters. Mix onion and lemon together, slightly crushing them.

2. Now put the ingredients in layers in a deep pan. The first layer will be meat and it needs to be salted and peppered. Then put the onion with lemon and meat again.

The last layer should be lemon-onion

In order for the pork to absorb the marinade well, you need to place it under a press. The easiest way is to put a plate directly on the meat so that it does not reach the walls of the pan, and put a load on the plate. For example, a jar of water.

The time of infusion until fully prepared is at least 6 hours.

The correct recipe for shish kebab in Armenian

Another way of cooking meat for barbecue, around which there is constant debate about how it should be, so that it is right. I offer you, in my opinion, the most common pickling option, which is called Armenian, and you decide for yourself how much it resonates with the Armenian national cuisine.

Ingredients:

• Loin
• Basil
• Parsley
• Onion
• Pepper black and red

There is no exact number of ingredients, as they are all added to taste. Love more greens - put more. I like spicy - do not spare pepper

Cooking:

1. We cut the loin and lay it out on a wide table so that the pieces do not lie tightly in contact with each other.

2. Sprinkle them generously with salt, pepper, finely chopped onion and chopped herbs. Then we turn the pieces over and repeat the procedure.

3. After that, put the meat in a deep saucepan, cover it with a lid and leave for 6-12 hours.

As you can see, the main secret of the Armenian barbecue is not in the ingredients, but in simplicity and patience.

Traditional cooking method with mayonnaise

Well, before we move on to non-typical methods of cooking pork skewers, I can’t help but recall such a wonderful and undeservedly offended method as marinating in mayonnaise.

Everyone has the same argument: mayonnaise is fatty and harmful. Truth? Has anyone thought about what it's made of? Vegetable oil, mustard and egg are the main ingredients. And all of them are absolutely safe and, even more, useful for the body. And I honestly don’t understand why, having come together in one product, they suddenly become harmful.

The main problem of mayonnaise is its high calorie content. But I'm not suggesting that you eat it with large spoons. After all, it's just a sauce that should add flavor.

There is another misconception that they say the barbecue will turn out to be very fatty. It seems like the meat is fatty, so it will also absorb fat from mayonnaise. No. This is simply impossible according to the laws of physics. Fat from mayonnaise cannot be absorbed and mixed with meat. But he can do a very useful thing: create around the meat pieces, which will prevent them from drying out on the fire.

Ingredients:

• For 1 kg of pork you need:
• Onion - 750 g
• Mayonnaise - 250 g
• Pepper red and black - 0.5 tsp each
• Salt - to taste
• Sumac - 1 tsp
• Ground coriander - 1 tsp

Cooking:

1. Cut half of the cooked onion into cubes and chop in a blender, then mix it with mayonnaise.

2. Cut the meat into pieces, add salt, pepper and spices to it, mix well. Then add mayonnaise-onion dressing to the meat and mix thoroughly again.

3. Cut the second part of the onion into rings and put it in layers in the pan along with the pork. A layer of onion-a layer of meat and so on. top layer there should be onions, which are smeared with the remnants of mayonnaise sauce.

We cover the pan with a lid and leave to infuse for 5-8 hours.

Step by step recipe for meat in soy sauce

For lovers of Asian cuisine, I offer a recipe for infusing pork in soy sauce. This sauce is the visiting card of almost any Chinese food and I must say that in the finished barbecue it is felt quite clearly. Therefore, you should not use this method if you are cooking meat for a large company. Somebody won't like it.

Marinade for pork on kefir

Shish kebab cooked in kefir is very tender. But with this cooking option, you need to remember that strong heat of coals is not needed. That means less heat and more time.

Ingredients:

• Pork - 1.5 kg
• Onion - 2 pcs
• Sugar - 2 tsp
• Kefir - 500 ml
• Pepper
• Greenery

Cooking:

1. Cut the meat into fairly large pieces and put it in a saucepan. Add to it coarsely chopped onion, chopped herbs and sugar.

2. Pour in kefir, mix. It is not necessary to tamp the contents of the pan, the pieces should not lie tightly. We close the pan with a lid and put it in the refrigerator for a day.

Yes, it's not the fastest way. But such meat can be stored raw for a week.

Quick ribs on mineral water with vinegar and soy sauce

If you do not want to wait a whole day, then pay attention to this method. In the example, we are cooking ribs, but this is not essential.

Ingredients:

• Pork ribs - 1 kg
• Onion - 2-3 pieces
• Mineral water with sparkling - 1 glass (250 ml)
• Wine vinegar - 4 tbsp.
• Soy sauce - 30 ml
• Black ground pepper - 2 tbsp.
• Bay leaf - 1 piece

Cooking:

1. Cut the ribs along the bone and put in a marinating bowl. Add chopped onion, soy sauce, pepper and bay leaf.

2. Stir the vinegar with mineral water and pour it into the meat. Mix thoroughly.

Mineral water should be fresh, that is, from a freshly opened bottle. When marinating in it, it's all about the magic bubbles, and a soft barbecue will not work out of the exhausted mineral water.

The ribs will be ready to cook in a couple of hours.

Express marinating pork in a bag with kiwi

And another quick pickling method is with kiwi. Around such a marinade, disputes about whether kiwi is able to marinate meat or not do not subside. Well, you can check it out for yourself, but in my experience, kiwi is a very good option. In no case should you keep meat in it for a long time - it turns into a puree that is unpleasant to the touch and taste.

Ingredients:

• Pork tenderloin - 1 kg (better neck)
• Mineral water - 300 ml
• Onion - 3-4 pcs
• Kiwi - 1-2 pieces
• Spices - to taste
• Salt - to taste

Cooking:

1. Coarsely chop the meat, put it in a strong bag. Put onion, cut into rings, salt and spices on top. Pour mineral water, tie a bag and knead it so that the ingredients inside are mixed.

Leave the bag closed for 40 minutes

2. Open the package, add kiwi, peeled and grated on a fine grater, to the package. Close the bag again, shake it up and leave it for another 30 minutes.

Now you can barbecue.

Important: meat cannot be marinated in kiwi for more than 2 hours!

Original red wine recipe

And now let's move on to adult recipes and see how you can cook meat in alcohol. Let's start with wine. This is a very tasty marinade, but we must remember that the wine must be real. It's good if it's homemade. If not, then take a dry red - this is a sufficient guarantee that the wine is real, regardless of the price.

Ingredients:

• Pork - 2 kg
• Wine - 1 l
• 6-7 bulbs
• Spices

Cooking:

1. All you need to do is cut the meat into pieces, and the onion into thin rings. Combine meat and onion in one bowl, add salt and spices and mix everything well.

Then pour wine into a bowl, cover with cling film and put in the refrigerator for at least a day.

Video on how to marinate kebab in beer

So, which recipe did you like the most? Personally, I like them all and use them depending on the situation.