The choice of meat and the composition of the marinade determine how juicy and soft the meat will become after soaking the kebab in the marinade. Pork shashlik, the most delicious marinade, so that the meat is soft, is prepared from various products, using a variety of marinating compositions, but not always obtaining the desired result - juicy kebab with pieces of pork meat that melts in your mouth.

Lovers of outdoor recreation with barbecue in the company of a friendly company, a deliciously laid table at a picnic, or in order to surprise the family with the juiciness and tenderness of pork from the supermarket, prepared with their own hands at home, will definitely want to know how to make pork shish kebab soft and juicy.

Juicy pork kebab is easy to prepare yourself, no less tasty and soft than at a kebab shop, knowing the basic rules and secrets of preparing a real dish oriental cuisine, differing from regular fried pork meat by the aroma of marinade and smoke.

Advice from the Wonder Chef. fits perfectly. Pork meat is easier to buy, pork tenderloin, carb, shoulder or neck are affordable. You should buy chilled meat with a small layer of fat: moderately fatty pork is not dry, so the kebab will turn out to be the softest and juiciest.

To prepare shish kebab at home, you need to try to marinate the pork in advance, minimum time for soaking barbecue meat in marinade – from 3 hours. It is better to use shish kebab marinade for quick marinating of pork in mineral water. Mineral carbonated water quickly softens the coarse fibers of pork meat, making them tender and soft, and making the kebab juicy and melting in your mouth.

The secret to preparing juicy kebab is in the marinade, the composition of which will make tough pork soft. Meat for barbecue should be marinated for at least 3 hours; ideally, the marinating time for pork is 12 hours, after which the pieces of meat should be threaded onto skewers and placed on the grill. Pieces of meat should be cut from 3 to 5 cm in size; correct cutting of kebab is very important: too small pieces will dry out during frying, and large pieces of flesh will have an undercooked center.

The amount of ingredients indicated in the recipe yields 2-4 servings of soft and juicy pork kebab. To cook shish kebab for a large group, increase the amount of pork pulp and marinade ingredients accordingly. We offer a simple step-by-step recipe prepared for beginner cooks with photos, step by step preparation The recipe will help you make the most delicious pork kebab, soft and juicy, at home, simply and tasty for people who do not have the skills to cook kebab.

What else to take with you on a picnic: a refreshing homemade snack.

Preparation – 3 hours

Preparation – 20 minutes

Calorie content – 220 kcal per 100 grams

Mineral water marinade for pork shish kebab

• pork tenderloin (loin) – 500 grams;
• onion – 1 pc.;
• garlic – 4 cloves;
• sparkling mineral water – 1 glass;
• – 1 tsp;
• ground coriander – 1 tsp. with a slide;
• ground paprika - a quarter tsp;
• ground black pepper – a quarter tsp;
• lemon and fresh herbs for serving (optional).

How to make pork kebab soft and juicy

We determine the readiness of the kebab by cutting one piece of meat right up to the skewer; if there is no blood in it, then the kebab is ready. Immediately remove the skewers from the heat and serve, sprinkling with freshly squeezed lemon juice and sprinkling with chopped herbs.

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

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

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

On the website you will find:

Step 1. Select and prepare pork meat for barbecue

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

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

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

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

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

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

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

We marinate correctly (tested method, proven marinade):

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

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

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

The oil helps distribute the flavors throughout. Remember sauteing! Vegetables are not sauteed for fried crust, namely for the distribution of its flavor shades in the oil.

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

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

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

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

How to quickly marinate meat on pork skewers for a picnic

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

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

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

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

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

How to properly fry pork shish kebab on the grill

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

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

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

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

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

Ingredients for frying pan shish kebab:

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

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

Place everything in a frying pan with heated lard; if you don’t have that, just add sunflower oil.

Pepper, salt and fry over low heat until crispy.

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

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

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

Shish kebab in the oven on skewers video recipe

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

We eat barbecue at home or outdoors

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

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

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

Good luck and all the best!

With the arrival of spring, I want to breathe in the freshness and aroma of budding trees. It is at this time that people celebrate May Day and Victory Day, on which they go out into nature with their families.

What vacation could there be without delicious and aromatic pork kebab? Then a lot of questions arise. “How to choose the right meat?” “Which marinade is best to prepare?”

So, the choice of recipe is individual, depending on taste preference. We suggest considering the main options for preparing marinade for barbecue.

Marinade recipe for pork kebab to keep the meat soft (simple classic recipe with kiwi)

Kiwi contains natural acid. For pickling, it is best to use natural ingredients rather than artificially created ones in the form of vinegar essence. It is important to remember that when combining the filling with meat, it should not be left overnight, since exotic fruit greatly softens meat fibers. Therefore, this step-by-step recipe is considered the fastest, most delicious and aromatic.

Products:

• pork (loin) – 1.6 kg;
• kiwi – 120 g;
• onion – 420 g;
• spices, salt to taste.

1. Rinse the meat, cut into pieces of the same size, add a little salt and pepper. Stir with light and pressing movements.

2. Remove the peel from the onion. Using a blender, puree until smooth. Combine it with meat and mix.

3. Peel the kiwi. Turn into a paste and pour into the meat, stir and leave to marinate for 2 hours. After the time has passed, it is allowed to fry.

Next, I suggest you consider marinade options for pork shish kebab, which I once prepared myself and tried accordingly. As they say: “there are no comrades according to taste and color” - choose your kebab recipe and quickly go to nature!

Properly marinating meat is the most important stage preparing a tender and flavorful dish. The chosen method determines the taste of the finished ingredient. Although the pork pulp will highest quality, it all depends on the marinade made.

These step-by-step recipes will help make the meat tasty, aromatic and soft. The main condition for cooking is to maintain the proportions of meat and the main product for the marinade.

The easiest way preliminary preparation meat pulp for frying - marinating in a large number of onion slices. Due to the significant release of onion juice, the meat softens, and when fried it turns out tender and soft.

Products:

• pork fillet – 2 kg;
• onions – 2 kg;
• ground pepper – 25 g;
• bay leaf – 5 sheets;
• table salt – 10 g;
• granulated sugar – 10 g;
• lemon juice – 80 ml;
• ground coriander – 5 g.

1. Peel the onion, wash and cut into medium-sized cubes. Crumble the bay leaf into a separate bowl with your hands.

2. Combine the prepared ingredients in a blender bowl and grind until pureed.

3. Rinse the meat, dry it and cut into equal pieces. Combine in a large container with prepared onion gruel, spices, sugar, salt and lemon juice. Mix thoroughly, cover and leave in a cool place for 6-10 hours.

Pork shish kebab – marinade with mayonnaise

A simple and common way to prepare marinade for pork meat. Experts recommend using full-fat mayonnaise sauce or store-bought “Provencal”, but without additives. For piquancy, “Shashlichny” ketchup is added, as it contains aromatic spices.

Products:

• onion – 500 g;
• meat without bones and skin – 1.5 kg;
• grill seasoning – 30 g;
• liquid smoke – 5 ml;
• “Provencal” mayonnaise – 40 g;
• ketchup – 45 g;
• table mustard – 2 tsp;
• garlic – 4 cloves.

1. First of all, you need to prepare the pork: rinse, dry and cut into equal pieces. Peel the onion from unusable parts and chop into strips.

2. Combine meat, onion and seasoning in a large container. Leave for 60 minutes, covering first. In a separate bowl, combine mayonnaise with ketchup, mustard, chopped garlic and liquid smoke.

3. Coat the meat pieces with the prepared mixture, cover and put in the refrigerator for 3 hours.

Shish kebab marinade with vinegar and onions for pork shish kebab

Making a marinade with wine vinegar and herbs is quite easy and simple. The difference from other cooking options is the absence of vinegar essence. The filling turns out to be aromatic and spicy, thereby imparting an unusual taste to the pork.

Products:

• onion – 400 g;
• meat pulp – 1.5 kg;
• white wine vinegar – 50 ml;
• garlic – 4 cloves;
• sesame oil – 55 ml;
• granulated sugar – 2 tsp;
• chili – 15 g;
• cloves - on the tip of a knife;
• cinnamon – 0.5 tsp;
• thyme, thyme;
• bay leaf – 2 leaves.

1. Pre-process the meat, cut into suitable pieces. Peel the garlic, rinse and pass through a press. Chop the clean and prepared onion into strips.

2. Peel the hot pepper and cut into 2 equal parts. Combine all liquid ingredients with bulk spices and mix thoroughly.

3. Pour into meat, add garlic and onion. Stir the contents well, cover and put in a cool place for 8 hours. If necessary and desired, you can sprinkle the pieces with finely chopped dill before frying.

Classic kebab according to a Caucasian recipe from the chef of a Caucasian restaurant

The secret to preparing the most delicious kebab, according to the chef himself, is the right meat and the right spices. So he fries meat only from the neck of pork and marinates it according to the classic recipe: thyme, two types of pepper (black and red), bay leaf, vinegar and vegetable oil, onion and salt.

Watch the video and everything will become clear to you:

Marinade for pork kebab with soy sauce and lemon

The composition of the marinade has an acidic base, since lemon fruit is used for preparation. In turn soy sauce will give the finished dish some piquancy and a beautiful blush during frying.

Products:

• pork pulp without skin, bones – 2 kg;
• onion – 1.5 kg;
• lemon – 1 fruit;
• spices for pork to taste;
• table salt – 30 g;
• a mixture of ground peppers;
• soy sauce – 50 ml.

1. Rinse the meat pulp to remove any blood and dry it with disposable napkins. Chop into medium-sized cubes and place in a convenient bowl.

2. Peeled onion, chop into half rings. Mash a little with your hands and combine with meat pieces.

3. Squeeze freshly squeezed juice from the lemon fruit, add spices and a mixture of peppers, and pour in soy sauce. Mix thoroughly using light, pressing movements. Cover and leave in a cool place for 4 hours, stirring regularly. Half an hour before frying, add salt.

Pork shish kebab – kefir marinade

The fermented milk drink contains acid, which makes the meat pulp softer. Kefir will come in handy for this dish. It is important to remember that marinating pieces long time It's not worth it in kefir. Otherwise, the result will be the same as in acetic acid. Time period from 3.5 to 4 hours. IN Tatar cuisine In the classic recipe, a special kefir drink is used - “Ayran”.

Products:

• pork neck – 3 kg;
• onion – 1.4 kg;
• kefir – 1 l;
• table salt;
• ground black pepper;
• spice mixture (coriander, paprika, nutmeg, cumin);
• dry dill, basil;
• ground red pepper.

1. Rinse the pork and dry it with clean, disposable napkins. Cut into cubes measuring 5 cm by 5 cm. It is better not to chop into small pieces, otherwise the meat will turn out a little dry. Large ones, on the contrary, may not be cooked through. Place in a plastic bowl suitable for mixing.

2. Peel the onion, rinse and chop into strips. In order for the vegetable to release its juice faster, you need to mash it a little. Place in container with meat.

3. Mix everything thoroughly, making light and pressing movements. Add prepared spices, dry herbs, ground pepper and fermented milk drink. Mix everything well, cover and put in a cool place for marinating, but not in the refrigerator. Remembering to stir the contents of the container from time to time.

In terms of time, 40-60 minutes before the start of frying the kebab will be enough. It is recommended to salt the meat 10-15 minutes before cooking, since salt particles draw out all the juices from the pulp, therefore, the dish will not turn out soft.

Pork shashlik marinated in mineral water (mineral water)

For large quantity For meat, it is better to use mineral water for the base of the marinade. It quickly penetrates deep into the fibers, making them juicy and soft. And if you add aromatic dry herbs and spices, the composition for meat will be ideal.

Products:

• pork flesh without bones, skin – 4 kg;
• onions – 1 kg;
• paprika – 2 tbsp;
• coriander (seeds) – 0.5 tsp;
• ground black pepper – 10 g;
• salt.

1. Rinse the meat, dry it with dry cloths and cut into equal pieces. Remove skins and other unedible parts from onions. Chop it into half rings and combine it with meat pieces. Cover and leave for 60 minutes to absorb onion juice.

2. After the time has passed, add all the prepared spices and seasonings and mix thoroughly. Then pour in mineral water. Fill with liquid so that it completely covers the pieces.

3. Seal the container with meat in the marinade with cling film. Leave it like this for 8 hours, or better yet 10, in a cool place.

Salads for nature:

Marinade for pork shish kebab with tomato juice (paste, sauce)

Meat that is pre-marinated in tomato juice, sauce or pasta. It is recommended to choose the base carefully, but it is better to opt for a home-made product or tomato adjika. With packaged juice, it is important to look at the composition, since the fewer preservatives, the better.

Products:

• meat pulp without bones and skin - 3 kg;
• tomato juice – 900 ml;
• onion – 1.5 kg;
• barbecue seasoning to taste;
• salt, table salt to taste.

1. Rinse the pork and dry it with clean disposable napkins. Cut into pieces of the same size and place in a convenient container for marinating.

2. Peel the onion, remove unedible parts and rinse. Cut into several pieces and grind through a meat grinder.

3. Combine the finished mass with meat pieces, add seasonings and juice, mix thoroughly. Cover and leave to marinate for 4 hours. It is important to remember that salt is added half an hour before frying.

You can use juice instead tomato paste. The meat is prepared in the same way, only 0.5 kg of concentrated puree is taken for 3 kg of meat.

It is also often served with barbecue.

Marinade with pomegranate juice

The beauty of this step by step recipe the fact is that no matter what additional spices are taken, the marinade will still taste like pomegranate. The meat is finger-licking, soft and savory in taste.

Products:

• pork (loin) – 4 kg;
• a mixture of ground peppers;
• caraway;
• coriander;
• oregano;
• paprika;
• laurel;
• onion – 1.5 kg;
• pomegranate juice – 1 l;
• salt to taste.

1. Rinse the meat, dry it and cut it into cubes of the same size. Peel the onion from husks and other parts unsuitable for food. Chop into rings or half rings, as you prefer. Combine in a separate container, mix thoroughly and leave in a cool place for 60 minutes.

2. After the time has passed, add the prepared spices, the main thing is not to overdo it. Leave again for 1 hour, and then pour in the required amount of pomegranate juice. Stir well, leave the container with the contents for 6-8 hours, stirring the contents regularly. Add salt half an hour before cooking meat on coals.

With beer

Beer lovers will love this recipe. By the way, gourmets and maybe even you will like it more than with vinegar or mayonnaise. Beer shish kebab exudes the aroma of malt, the aroma of live fermentation. I only advise you to buy beer that is really fresh and lively; other lower quality ones can ruin the taste of the kebab.

Ingredients:

• beer (dark or light) – liter bottle or two half liters;
• onions – 500 grams;
• garlic – 3 cloves;
• ground coriander – 2 teaspoons;
• paprika – 2 teaspoons;
• salt - to taste;
• ground black pepper - to taste.

Everything is the same as in the previous recipes. Prepare the meat, finely chop the onion, the garlic can be chopped or pressed in a crush.

Add spices, garlic and onions to the meat. Gently mix and pour in the main ingredient – ​​beer. Let it soak and saturate for 6-10 hours.

How to choose the right pork meat?

It is important not only to properly prepare the marinade for meat, but also to know the recommendations for choosing pork:

1. For a juicy kebab, the neck, shoulder, and loin are perfect.

2. The color of the meat should be pink. The lighter the color, the younger the age of the animal and the dish itself will be much tastier and softer.

3. There should be a natural shine; dullness indicates that the animal is not young. If you cook such a piece, the kebab will turn out tough and tasteless.

4. Fat layers should be white, not yellow.

5. The smell is natural.

6. When purchasing a piece of meat, you need to take it without bones, films or skin.

How to properly grill shish kebab?

Before you start frying the marinated meat, the pieces must be properly placed on skewers. Thread it evenly, so that the meat is evenly distributed throughout the entire skewer, and also so that nothing hangs down in the form of separate pieces. The onion must be completely removed from the meat, otherwise it will start to burn and the taste of the kebab will change.

Step-by-step technology for frying meat:

1. Make your own coals or purchase ready-made ones. Don't forget to keep the coals smoldering. The heat is low - the meat is dry, and if flames burst out, then the pieces will burn. In order to maintain approximately the same temperature, it is recommended to keep a bottle of water next to the grill;
2. Place skewers with skewered meat on the grill; if necessary, you can additionally coat each piece with vegetable oil. This way, the meat will bake faster and will not remain raw inside;
3. Turn skewers regularly. This is required so that the pieces are evenly fried;
4. Be sure to monitor the cooking process and not leave the grill;
5. Check the meat for doneness, remove it from the skewers onto a clean plate.
6. The finished dish can be served with fresh vegetables, boiled potatoes. As a sauce you can use garlic, soy, pomegranate, tomato.

Now you know how to cook the most delicious kebab so that the meat is soft and juicy. Use any marinade recipe and shock your loved ones and friends.

Bon appetit! And have a great weekend!

Pork shashlik is one of the most common dishes of Caucasian cuisine. It gained particular popularity due to its juiciness and tenderness. How to marinate pork kebab so that the dish meets all your expectations? You just need to know a number of secrets. Most of them concern the preparation of marinades.

At its core, a marinade is a mixture in which meat is soaked. This mixture consists of acid (wine, vinegar, fruit juices, mayonnaise, kvass), spices, herbs, onions and salt. The task of all these ingredients is to give the meat a delicate texture and aroma. However, before preparing the marinade, you should choose the right meat. To learn how to make real Caucasian kebab, take note of several marinade recipes.

How to choose meat for pork barbecue

Ideal option To prepare the dish you will use fresh, fresh, boneless meat with a moderate amount of fat. The freshness of pork is determined by a pleasant smell, and a pink, uniform color when cut.

When choosing a part of a pig carcass, preference should be given to the flesh from the neck, loin, brisket and lumbar region. Ham, shoulder or ribs are not suitable for these purposes. It is an undeniable fact that pork kebab turns out to be the most delicious, juicy and aromatic, but an alternative is beef, lamb or chicken breasts.
In the absence of fresh pork, using a chilled and frozen product is quite acceptable. The main secret of preparing a delicious dish from a frozen product is its proper preparation and how long it will be in the marinade. To do this, the meat needs to be defrosted, it is best if this happens on the bottom shelf of the refrigerator. This defrosting option will preserve the taste and nutritional properties of the product. Some chefs advise salting frozen meat and leaving it in the refrigerator for a couple of hours. Repeated freezing is not recommended, as this will result in loss of juiciness. The photo shows what fresh pork looks like.

In what container to marinate shish kebab

For marinating, it is better to use an enamel, glass or ceramic pan. It is not recommended to use aluminum and plastic container, since during the marinating process the meat can absorb harmful substances, emitted by dishes.

Composition of the marinade

What products and spices are needed depends on the chosen marinating recipe. So for classic recipe You will need onions, dried paprika, coriander, dried basil, ground allspice, savory, dried chili, turmeric, curry, adjika, salt and vinegar. However, this is not a definitive list; it may be supplemented or some ingredients may be replaced with other products. Take advantage ready-made recipes, performing the cooking process step by step.

For this recipe you will need:

• 2 kg pork;
• 300 g onions;
• 1 package of store-bought barbecue seasoning;
• 250 ml vinegar 6%;
• salt to taste.

Step by step instructions:

1. Cut the pork into medium sized cubes, about 4 matchbox, folded into a cube.
2. Cut the onion into half rings. Place it in a marinating pan and squeeze it lightly, wait until the juice begins to release.
3. Place the meat in the onion and mix everything.
4. Add seasoning and mix.
5. Add vinegar and mix again.
6. Leave to marinate for two hours until done. Some chefs believe that it is better if the meat sits in the vinegar liquid a little longer - about 5 hours.
7. Before you start skewering the meat, you need to salt it.
8. Fry, placing skewers over hot coals.
9. Ready dish Serve with ketchup or homemade tomato sauce.

Tomato sauce

Ingredients:

• 200 g tomato;
• 4 cloves of garlic;
• parsley.

Cooking instructions:

Place all ingredients in a blender and blend for two minutes at full power. The sauce is ready.

Tip: When choosing spices, you can purchase ready-made store-bought seasonings or use a mixture of your own taste. Try not to overdo it with the variety of spices. You need to have a sense of proportion in everything.

Many chefs are ardent opponents of vinegar, believing that it only spoils the taste of the dish. In their recipes, they suggest replacing it with other products such as kefir, mayonnaise, sour cream, mustard powder, lingonberries, pomegranate juice and tomatoes.

Lemon juice is considered a good alternative to vinegar.

Products:

• 1.5 kg pork;
• 5-6 large onions;
• 10 g spices;
• 2 lemons;
• a mixture of peppers to taste;
• salt.

Shish kebab prepared using lemon juice is no less popular. The process of its preparation is not much different from the version using vinegar. The main difference is the use of lemon. To do this, you need to take lemons, cut them in half and squeeze all the juice onto the cut pieces of pork. While pouring the juice over the meat, mix it thoroughly. Marinating time is no longer than 3 hours.

The success of this recipe largely depends on the right amount of lemon juice. If you overdo it with juice, the dish will acquire an unpleasantly sour taste.

How to marinate pork kebab with kefir

For preparation you will need the following ingredients:

• 1.5 kg of steamed pork;
• 15 g sugar
• 0.5 l of kefir with a fat content of 3.2%;
• 6 medium sized onions;
• pepper, salt.

This recipe is slightly different from the previous one. Its main difference is that the kefir marinade has a milder effect. For this reason, the meat should be infused for a longer time - about 12 hours, preferably a day.Kefir marinade does not contain a large amount of spices.

During the cooking process, it is necessary for the kefir to gradually permeate the meat. To do this, pour kefir into the onions and meat prepared in the usual way and mix. Add sugar and mix again. Let the meat brew for an hour at room temperature. Then put it in the refrigerator and leave it to soak for 10-11 hours.

For cooking this recipe you will need:

• 1 kg pork;
• 300 g mayonnaise;
• 3 large onions;
• spices to taste;
• salt.

Pour mayonnaise over the meat, cut into pieces. Add spices and onion, cut into half rings, to the mixture. Mix everything and leave for 1 hour. In the meantime, prepare the grill and light the coals.

One of the most original options The marinade is wine. In it, the role of the main component is assigned to wine (dry white or dry red). The meat is poured with wine and left to marinate for 2 hours. (For such a recipe, 2 glasses of wine are needed per 1 kg of meat.) After 2 hours, add spices to it and leave to marinate for another two hours; if the wine is absorbed, it is necessary to top it up periodically. Salt as usual before frying.

Marinate pork shish kebab with cream

This recipe requires the following ingredients:

• 1 kg pork loin;
• 500 g 20% ​​cream or natural yoghurt without additives;
• 5 grams of dried basil;
• 2 large onions;
• 3 cloves of garlic;
• a mixture of red and black pepper to taste;
• salt.

Step by step guide:

1. After peeling the garlic and onions, finely chop them by hand using a knife or use a blender.
2. Mix the resulting mass with finely chopped basil and pepper.
3. We cut the meat into pieces.
4. Rub each piece with the resulting onion-garlic-basil sauce.
5. Place the meat in a deep bowl, sprinkle with the remaining garlic and onion cream sauce and pour in cream.
6. Place in a cool place for 6 hours.
7. Before frying, drain the marinade.
8. This recipe will also be suitable for grilling.

How to marinate pork kebabs in mineral water marinade

This recipe differs from the previous ones in its unusualness and creative approach.

Ingredients:

• 2.5 kg pork;
• 1 l any mineral water;
• 6 medium-sized onions;
• 50 ml vegetable oil;
• spices and salt to taste.

Preparation:

The cooking process remains the same, except that the mineral water takes on the role of the sour ingredient. Marinates - no more than three hours. Half an hour before frying, add vegetable oil to the marinade. TO raw meat You can add champignons and pre-fry them with onions in a frying pan.

Prepare delicious dish You can also use ready-made marinades. Their range is amazing. On store shelves there are marinades with mustard, with pomegranate juice, marinades with pieces of fruits and vegetables, and classic marinades. Their advantage is a faster marinating process.

Little tricks for cooking barbecue

• If shish kebab is prepared in the summer, then the meat should be cut into thinner pieces. large pieces. This way it will be more juicy.
• If the meat has been frozen, mustard will help maintain its juiciness. Just add mustard to the finished marinade, coat the pieces of chopped meat and leave for an hour or two hours. At the end of the specified period, the meat is marinated to your taste.
• The marinating process is very important: the taste of the future dish depends on how successful the marinade turns out.
• To build a fire for cooking meat, it is advisable to use wood rather than ready-made coals. This way the pork will be more flavorful and soft.
• To prevent the meat from drying out on the coals when frying, it is sprinkled with homemade wine, water or beer.
• The coals in the grill should not burn, they should smolder. If a fire breaks out during frying or the coals smoke heavily, either lightly fill it with water or knock it down with a special spatula.

So that everyone at the picnic enjoys a successful barbecue, we invite you to learn all the secrets of its preparation from this video

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

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

Well, now let's start cooking!

Tips and secrets for cooking barbecue

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

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

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

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

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

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

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

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

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

For this marinade you will need:

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

How to marinate pork in ayran.

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

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

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

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

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

Onion marinade for pork skewers

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

Ingredients for marinade with onion and mustard.

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

Preparation.

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

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

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

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

Marinade for pork shish kebab with kiwi

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

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

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

Ingredients:

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

Preparation.

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

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

Mix the meat and onions with your hands.

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

Place the meat on skewers and fry. Bon appetit!

Marinade for pork shish kebab with kefir

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

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

Preparation.

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

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

Now combine the onion and meat in one container.

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

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

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

Marinade for pork shish kebab with vinegar and onions

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

Ingredients for the vinegar marinade:

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

Preparation.

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

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

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

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