Quickly make pork shish kebab. Marinade for juicy, tasty pork kebab

Good morning! The 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 it’s time to make kebabs.

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

Just 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 with no justification?

Let's talk about everything, I really hope that you will finally learn how to cook this dish the way it's 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 kebab? The most delicious marinade

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

Remember, neither the marinade, nor the spices, nor the amount of time for soaking, but the meat is the key to your success.

What is a marinade? Kefir, onions, wine, vinegar... you can list a lot more, continue the line. All these components contain acids that soften the meat, don’t you agree?

But good fresh meat doesn’t really need a marinade, other than a good soaking 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 that there are a large number of fat streaks on it. 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 kebab.

I offer the simplest and coolest cooking option, marinating pork meat in onions for a short time. I assure you, if you chose good meat, the end result will be incredibly juicy. At the sight of him, your mouth will just run.

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

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 onions into rings. What are barbecue onions? As they say, you can’t spoil porridge with oil, and so it is here. This way you won’t spoil it with onions, ah-ha).

Important! For 1 kg of meat take 1 kg of onion.

Season the onion with salt, your favorite herbs 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 using dry wine, vinegar or mineral water. Try different options, experiment on friends and family, and only then will they tell you which type is better. Do you agree?!

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

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

Deciding on a barbecue

A good grill will not only help you fry meat, but will allow you to cook it quickly and for 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 grill regulate and maintain the desired temperature at the desired level. The heat does not go into the ground, it is not distributed to the sides, like those varieties that are made of thin sheets. Who would have thought(.

Well, there’s one more advantage: thick walls are never deformed by fire. Indeed, in many thin-walled barbecues, the instructions say that you should first make a fire on the ground to the side, and then transfer hot coals to it.

But, there is now a more improved option on our market, this one with a double bottom. Wow, wow, something new!

What are its advantages? It has the same reliable thick metal walls that hold the heat. But, look, the holes are made on the bottom of the grill for better ventilation and air access. After all, not enough air is not enough heat, and to prevent the ashes from falling to the ground, this option provides a second bottom.

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

Cooking shish kebab

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

It is better to take oak wood, it gives off heat longer. And the coolest option is fruit trees, because they also add a unique aroma to the dish.

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

In the meantime, thread the meat onto skewers, there is no need to use onions on sticks, they will burn and give you bitterness and an unpleasant smell. Dress evenly, without loose spots and at the same time, do not squeeze too much.

The fire has gone out and distribute the coal along the bottom of the grill; if there are particularly large pieces, 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 even after that, wait a little.

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

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

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

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

If you want to do it very gently and awesomely, then tell me too. We all came here to get this effect. Therefore, I recommend taking the neck, popularly called the balyk, and you know why, because it is the most motionless part of the pig. That's why it will end up soft.

In addition, as mentioned earlier, such meat has a moderate amount of fat streaks inside, which is generally ideal for shish kebab.

We will need:

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

Cooking method:

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

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

2. Now combine the grated onion with the meat; as you may have noticed, a sufficient amount of liquid has been released, this is the most necessary value of this option. Bring it into pieces.

3. Start kneading the remaining half rings in your hands and gradually add them all. Dust with spices and peppers.

If you don’t have bay leaf in your spices, add it separately.

4. Then pour out all the kefir and add salt to taste.

5. Mix all this deliciousness with absolutely clean hands, lightly press down the pieces, don’t be afraid. Then cover with a lid and refrigerate for at least 1 day. And then fry either on coals or in the oven at home, or in a convection oven.

The most delicious marinade for pork shashlik with the addition of kiwi

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

Don’t forget 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 the meat pieces in a clean cup, preferably ceramic or glass; they should be approximately 5 cm x 5 cm in size. Immediately grate an exotic fruit such as kiwi onto them on a coarse grater; it will soften the meat, but the main thing is not to overcook it.

This should be done just before going on a picnic.

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

3. Well, and the main thing is, of course, onions. Cut it into rings and just squeeze it so that the juice comes out; with kiwi there will be even more of it. Move this fatty mass with your hands, wrap it in film and put it in the refrigerator 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 aroma is coming, do you hear?

Recipe for Armenian pork kebab in its own juice

Probably everyone is looking for such a creation, and 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 it uses only pepper and salt.

Well, one more thing, this is a trick, I advise everyone to watch it, I can also add from myself that you can add vegetable oil to the meat, then the spices will better flavor the kebab.

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

Cooking pork skewers with pomegranate juice

When I found out about this option, I immediately realized that this was probably a new feature of super-juicy and delicious fried slices that simply make your mouth water. 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 only freshly squeezed pomegranate juice, not the kind that is sold in tetrapacks or glass jars, it is diluted there, you need to take the real thing.

We will need:

• pork neck - 2 kg
• hot chili pepper
• salt - 2 tsp
• ground black pepper - 0.5 tsp
• cilantro - bunch
• parsley - bunch
• onions - 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. Add some salt.

2. You can take peppercorns, but then they should be crushed in a mortar. Sprinkle with black pepper and hot chili.

4. And of course, onions in half rings. Stir everything and smell the aroma. Juice should form from the onion, so 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 goodies to the grill.

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

Marinate meat in mayonnaise

Initially, it was assumed that you should add another spoonful of lemon juice or vinegar essence to this type, but in my opinion, and in general, most of my readers are talking about something else. That vinegar and lemon ruin meat, making it tougher and rougher. Therefore, this time we will do it without these components.

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

We will need:

• Fresh pork, preferably neck - 1 kg
• Onions – 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 onions and chop them into pieces as if you were cutting an apple, place them in a blender cup and grind into the mixture. There will be an excellent smell in the kitchen, all microbes will escape).

Chop the rest of the onion into rings.

3. All that remains is to place the pieces in the dishes in layers, first the meat, then the onion vegetable rings, then the meat again and so on. The final layer will be meat. Leave in a cool place for about 7 hours, or you can do this overnight.

4. Fry outdoors, periodically twirl the chopsticks so that the meat is fried evenly and the crust becomes golden and rosy. Bon appetit! And to make it even tastier, make it light and filling

Delicious Caucasian kebab without vinegar

I don’t know why, but most people have different preferences in this regard; why many people add vinegar essence to this dish in the old fashioned way is still unclear to me. After all, this destroys the meat immediately, the fibers become tough and cannot be chewed later.

This is probably a stereotype that was imposed on us by the previous generation, or maybe just a habit. How to do it, of course, everyone decides for themselves, in this case we are considering 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
• onions - 2 pcs.

Cooking method:

1. Cut two large large onions into large cubes; if you have small ones, take six pieces. Squeeze this mixture with your hands to release the juice. Place in the 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 pour in white wine, which you have previously diluted in drinking water.

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

You can fry on skewers, or you can use a 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 healthy? Then proceed to this method with the addition of sparkling mineral water. The advantage of this marinade is that it is quite fast and, of course, accessible to everyone.

Take water with gases and not too cold, remember this nuance.

We will need:

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

Cooking method:

1. We do the same things as always. First, we cut the meat into pieces of equal size, and then proceed with the onions in the same way as in the previous version. That is, cut into half rings or circles.

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

3. Now cover with a lid or cling film and place in the refrigerator for 5 hours.

4. The next step is to place the pieces of meat on sharp skewers and forward onto the coals. Fry until done, you can check this way: if, when cutting or pressing a knife on a piece, a red color comes out, then the kebab is not ready, but if it is transparent, then it can be consumed.

How to marinate pork in kefir?

Can you answer this question? I can easily say that cooking such golden brown meat over coals using this method will certainly please all your family and friends. I am for this version of the marinade too).

Take pork with fat, this is necessary for juiciness and cook it in a fermented milk product. Yes, for good reason, it is in this natural product that the meat turns out to be very tender and simply melts in your mouth.

We will need:

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

Cooking method:

1. Place all the green ingredients in a blender and grind together with the garlic; you can also put 1-2 onions in there, cutting them into small pieces, of course.

2. After which, there will be such an aroma in the kitchen, wow, you will be pumped. You will need to cut the rest of the onion into large half rings and combine with the 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 products. Don’t forget to add salt; if you like hot or black pepper, you can also add pepper.

3. And now, as you see that the mixture has produced juice, after vigorous stirring, pour the mixture with kefir. You can take a fermented milk product that is not fresh, that is, the kefir should be 2-3 days old, but not expired and have a good smell.

Then compact it 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 kebab according to the classic recipe with vinegar

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

Well, if you are still only for the classics, then you can check out this video. Then take 9% table vinegar and hit the road, together with the owner of this story.

Well, now, as promised, I’m showing you a way that, in fact, won’t require any 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'm revealing one secret.

Just remember that in this case the pork tenderloin is taken 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 the most tender. Therefore, it will turn out great on its own!

It is cut into medallions and immediately sent to the grill. But in order for 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 heaped tsp
• 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 the magic 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 spoon of salt and plus two spoons of granulated sugar.

For the next step you will need a mortar, put black peppercorns in it and mash it lightly, no need to grind it until it becomes dusty. Place in a bowl.

And now add vinegar essence and odorless sunflower oil, stir and taste. It should be 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 this 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 immediately go to the river.

In principle, you can keep meat in this brine for a couple of hours, but it is important not to miss the right moment, otherwise it will not be tasty. Therefore, to prevent this from happening, we proceed as follows. We will pour this liquid over the pieces on the skewers while 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 a little parsley, you can also add basil. Stir.

3. Start frying, to do this, cut the fillet into equal pieces and place on a skewer, the pieces should be approximately 3-4 cm.

Use good firewood, such as fruit trees.

As soon as the coals are ready, begin the cooking steps. Make holes in the lid of the bottle and water periodically. Rotate the chopsticks to ensure the meat cooks evenly.

An important point is that as soon as you pour it, immediately wave it with a 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 magnificence, such deliciousness takes your breath away.

We decorate with onions, by the way, you can use green ones, it will be cool too.

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

Super marinade made from tomato juice for pork kebab - you've never tried anything like this!

Maybe you can tell me that you’ve already heard about such a miracle. But that was not the case, I shared this option, but they took store-bought Tetra Pak juice. And now I suggest you make it yourself from fresh tomatoes, it will be a bomb, the taste is amazing, because real tomatoes are used, if you also have homemade ones, then in general you are very lucky.

Cook this way and your guests will definitely be shocked and amazed. Everyone will ask for more. A cheerful feast and excellent relaxation are guaranteed. Cool, from Fisherman!

We will need:

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

Cooking method:

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

2. Take a huge size onion and chop it not in the traditional way, but simply into pieces in any form so that you can easily put it in a meat grinder. Peel the garlic cloves and send them there.

3. Thus, grind the onions, garlic and then the tomatoes in a meat grinder. The result was a unique mixture, just what we needed. Separate the pulp from the liquid using a colander. You can use a masher, it will definitely come in handy here.

4. Supplement this brine with herbs and spices and, of course, salt and always vegetable oil. Add salt, approximately for every 1 kg there are 10 g of salt.

5. Dip the pieces into this tomato mixture, stir and close the container with a lid. There is no need to do oppression. As a final touch, place 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. Don’t forget that you can put any salad on the table, for example

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

We move on, and now I still couldn’t get past this option. At the very beginning, the author gives practical advice on choosing meat, I recommend that you read it. This miracle will marinate in its own juice for at least a day, so keep this in mind.

Delicious pork shashlik in the air fryer

We’ve come 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, 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 kefir product for about 3-4 hours in a warm place, or 12 hours in a cold place.

3. Close the lid and set the Meat mode 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.

Recipe for shish kebab with pork 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 prepared at home, in an ordinary baking bag. How delicious it turns out, just fantastic. A super bomb will be on the table, it will surprise everyone, and also amaze everyone.

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

Do not doubt, this magnificence will be appreciated by all household members and guests. Do it with pleasure.

3 cool snacks for pork barbecue in nature

In fact, most of us take onion salad with us on this mini trip. I already touched on this topic the previous time. By the way, soon a separate article will be published on this healthy and favorite salad.

Today I would like to show you three more masterpieces that deserve respect. I found them on the Family Kitchen channel and I definitely recommend making them for you too.

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

The dressing is made on the basis of olive (vegetable) oil, as in this option. Plus, fresh lemon juice is added.

Don’t forget that in spring and summer you need as many vitamins as possible, so such salads will certainly be an excellent solution.

And those who can afford something more filling and lower in calories, choose one with mayonnaise dressing.

That’s it, friends, I’m finishing this post, I wish you to overeat on kebabs this year and treat everyone to this hearty dish. If you liked the note, share it on social networks and like and like it. Subscribe to the group in contact and see you soon, bye!

When answering the question of how to marinate shish kebab, you can talk endlessly. Of course, each family uses its own recipe. However, sometimes you really want to try something new, don’t you?

How to marinate shish kebab - several ways

The following can be used as a marinade: the juice that comes from the meat itself and onions. This method is called simple. To do this, meat (preferably pork neck) needs to be cut into pieces. Then add salt and pepper. Place the meat in a suitable bowl, sprinkling the meat with onions, cut into rings. Place the meat under pressure for 3-5 hours (longer is possible).

Another way to marinate shish kebab - quick, but nevertheless very tasty.. The meat has time to marinate for two hours. Cut the meat and onions, add salt, spices and fill it with champagne or beer.

The third way is exotic. This method completely repeats the previous one. But there is a special twist - exactly an hour before you fry the meat on the grill, add chopped kiwi. Approximately 2 kg-1 kiwi. Mix all ingredients.

As an appetizer, you can serve pickled onions and fresh herbs with the shish kebab. Bon appetit!

In addition, pomegranate and tomato juice, mineral water, kefir, etc. can also be used as a marinade.

You should not marinate meat in vinegar or mustard. Vinegar makes the meat hard, and mustard gives the meat an unpleasant bitterness.

Excellent marinade - kefir, it makes the meat very soft, preserving its taste and juiciness, while adding a barely perceptible pleasant sourness. Meat in kefir marinates very quickly, 3-4 hours is enough, and the meat does not have to be put in the refrigerator. Kefir should completely cover the meat in the pan.

Here are some of the most popular and successful, in our opinion, recipes. The shish kebab tastes very tasty!

Recipe No. 1 Shish kebab in pomegranate sauce

• 2 kg pork (thigh, tenderloin)
• 4-5 bulbs
• 0.6-0.7 l. natural pomegranate juice
• 2 tbsp. vegetable oil
• Salt pepper
• Coriander, hops-suneli

Kebab recipe

1. Wash and dry the meat, cut it into rectangles approximately 4*3 cm. Peel the onion and cut it into rings. Place the meat and onions in the pan and stir.
2. Sprinkle spices on top: suneli hops and chopped coriander. Salt and pepper the meat and onions.
3. Then pour in the pomegranate juice and stir. After this, add vegetable oil to the meat and mix again. Cover the top of the meat with an inverted plate so that it fits into the pan.
4. Place a pressure on the plate so that the marinade completely covers the plate. The shish kebab must be marinated for at least 2 days in the refrigerator, while it must be stirred and put under pressure again.
5. If you marinate for less time, the kebab will turn out less tasty. Place the marinated meat on skewers and fry over coals until cooked.
6. Serve shish kebab with herbs, fresh vegetables and sauces of your choice. Bon appetit!

Recipe No. 2 Shish kebab in vegetable marinade

To prepare barbecue you will need

• 2 kg of meat (pork, lamb)
• 2 onions
• 2 lemons
• 2-3 tsp. seasonings for barbecue
• 2-3 bell peppers (optional)

Kebab recipe

1. Cut the meat as in the first case, cut the onion into rings. Peel the lemons.
2. Prepare the bell pepper (optional) - remove the stem, remove the seeds, cut into halves and wash. Pass the lemon and bell pepper through a meat grinder.
3. Mix all ingredients in one pan and add barbecue seasonings. The meat will be very tender.
4. When choosing meat for barbecue, it is better to choose lean meat. It can be pork or young lamb, sirloin with a thin layer of fat. Lean pork neck is also suitable.

Recipe No. 3 Shish kebab in fresh podidora juice

To prepare barbecue you will need

• 2 kg pork neck
• 4-6 bulbs
• Salt pepper
• Vegetable oil
• Tomatoes in their own juice
• 3 tbsp. vinegar

Kebab recipe

1. Cut the meat into small rectangular pieces, cut the onion into rings. Add salt and pepper (preferably freshly ground). Fill the meat almost to the top with vegetable oil.
2. After an hour, add a jar of tomatoes in their own juice. Leave the meat to marinate overnight. An hour before cooking, add vinegar.
3. The kebab will turn out very soft and tasty. Bon appetit!

You can also use chicken to make shish kebab. Here's another recipe.

Recipe No. 4 Chicken kebab in vinegar marinade

Due to the fact that the meat is kept in vinegar for only a few minutes, it turns out very tender, incredibly tasty and juicy.

To prepare chicken shish kebab you will need

• Chicken thighs
• Vinegar
• Salt, spices for chicken
• Bulb onions

Chicken shish kebab recipe

1. Rinse and dry chicken thighs. Make a strong vinegar solution and dip the meat in it for 10-15 minutes. Then drain the solution, salt the meat and add spices, stir.
2. Peel the onion and cut into half rings, crush it a little with your hands, add to the meat, stir.
3. Marinate the kebab for 2 hours at room temperature, then thread it onto skewers or place it on a grill and fry until done. Bon appetit!

Recipe No. 5 Shish kebab with vegetables

To prepare barbecue you will need

• 2 kg of meat (pork or lamb)
• Mayonnaise
• 1 lemon
• 4-5 bulbs
• Salt pepper
• Fresh cucumbers and tomatoes
• Krasnodar sauce
• 2-3 cloves of garlic
• Parsley

Kebab recipe

1. Cut the meat into small rectangular pieces, brush each piece with mayonnaise. Peel the lemon and squeeze the juice into the meat. Peel the onion and cut into rings (if you fry it on the grill) or half rings, add to the meat, stir.
2. Salt and pepper the meat and mix everything again. The meat needs to be marinated for 4-5 hours. After the shish kebab is grilled over coals, remove it from the skewer to a plate.
3. Wash the cucumbers and tomatoes and cut them into pieces the size of pieces of meat. Add the chopped vegetables to the plate with the meat and stir. Get an original salad!
4. Prepare the sauce. To do this, chop the garlic and mix it with Krasnodar sauce, finely chop the parsley and add to the sauce, add salt and pepper.
5. Serve the original salad and sauce in a separate bowl. Bon appetit!

Cooking barbecue is a real art. But if you wish, you can master this interesting science. The main thing is not to forget that cooking is a creative process. Don’t be afraid to experiment, and try to approach the process in a good mood every time - these are the two main secrets of delicious barbecue!

You can marinate kebab in vinegar, kefir, tomato and pomegranate juice, wine, lemon with basil, apples, cherry plum and red currants... In general, anything that has high acidity is used.

General information

• Beef and lamb are cut into small cubes, pork can be cut larger, it takes marinade well.
• Lamb is the most difficult to cook; it has a specific smell. It is not easy to choose good meat and marinate it so that it is tasty.
• The onions and herbs for the marinade need to be mashed a little with your hands so that it all releases juice.
• The meat is marinated in enamel, glass or ceramic dishes.
• When the layers of meat are laid, you need to cover them with a plate and put a load (you can put a jar of water).
• The amount of ingredients needed is usually determined by taste and eye.

Shish kebab in kefir

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Ingredients

• 1 kg ;
• 1 liter of kefir;
• 2–3 medium onions;
• salt, pepper, cilantro - to taste.

Preparation

Place a layer of meat, onions, cilantro in a bowl, add salt and pepper, and pour in kefir. Then again a layer of meat, a layer of onions and so on. Marinate for a day in a cold place.

The meat will turn out very tender, so this method of cooking is suitable if children go with you to nature.

Shish kebab marinated with lemon and regan (basil)

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And regan are two names for the same fragrant herb, which is great for making salads, as well as for marinating kebabs, although not everyone will like its pungent taste and smell.

Ingredients

• 1 kg tenderloin;
• 1 lemon;
• basil, onion, salt, pepper - to taste.

Preparation

Place a layer of meat, a layer of onion, a layer of basil in the pan, add salt and pepper. We take one lemon, squeeze the juice out of it, and throw the lemon itself into the meat. Then the next layer: meat, onion, basil, lemon. Place in the refrigerator for eight hours. If you store such meat for more than a day, the kebab will develop a pronounced lemon flavor, which not everyone will like.

Shish kebab in tomato juice

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Ingredients

• 1 kg ;
• 2–3 medium onions;
• salt, pepper - to taste;
• tomato juice (enough to lightly cover the meat).

Preparation

Place meat and onions in a saucepan, add salt and pepper. Mix everything with your hands, pour in tomato juice, put a weight on top and put it in the refrigerator for 6-8 hours.

Pork in white wine

Val D'Aquila/Flickr.com

Ingredients

• 1 kg tenderloin;
• 2–3 medium onions;
• salt, pepper - to taste;
• ½ glass of dry white wine.

Preparation

Place all the ingredients in a saucepan, mix thoroughly with your hands, and pour in (the cheaper it is, by the way, the better). Place under load in the refrigerator for four hours.

Beef in red wine

boB Rudis/Flickr.com

Ingredients

• 1 kg tenderloin;
• 2–3 medium onions;
• garlic;
• salt, ground red pepper - to taste;
• ½ glass of dry red wine.

Preparation

Place the meat in a saucepan, add the onion, cut into rings, and chopped garlic, add salt, pepper, and pour in wine. Leave for 3-5 hours in the refrigerator.

Caucasian shashlik (lamb)

robynmac/Depositphotos

Ingredients

• 1 kg lamb loin;
• 2–3 medium onions;
• garlic;
• salt, black and red ground pepper - to taste.

Preparation

Place the meat in a saucepan, add salt and pepper, mix with grated onion and chopped garlic, and pour in lemon juice. Place in the refrigerator for 6–8 hours.

Chicken kebab in grape vinegar

tycoon/Depositphotos

Ingredients

• 500 g salmon;
• 2 lemons;
• vegetable oil;
• fresh ginger
• salt, sugar, ground black pepper - to taste.

Preparation

First, prepare the marinade: mix lemon juice, a little lemon zest, pepper, salt, chopped ginger, sugar, water.

Thread pieces of fish and cherry tomatoes onto wooden skewers and place in the marinade for two hours. We fry these kebabs on a grill, grill or broiler.

When grilling shish kebab, sprinkle it with marinade diluted half with water. This will make the meat very juicy.

© Depositphotos

When going outdoors, you are probably thinking about how to quickly marinate meat for barbecue so that the meat is aromatic, juicy and very tasty. There are not just many, but very many answers to this question. Therefore, we will tell you about several methods.

Marinade first

It is suitable for cases where meat needs to be prepared several hours in advance. Pieces of pork will marinate in three to four hours; lamb or veal need to be marinated longer, about six to eight hours. You can use chicken; it is marinated for the same amount of time as pork, but is a more dietary product, suitable for baby food.

So, cut the meat into pieces weighing forty to fifty grams, and the onions into thin rings. Place in layers in a deep pan and sprinkle generously with ground pepper (black, red, allspice). Also don’t forget to add salt to taste, lemon juice (or lime), and vinegar.

Marinade two: Caucasian

For some, the inhabitants of the Caucasus region are well known for cooking barbecue. Therefore, following their advice, you will get an amazing dish with a special taste. Cut the meat into portions and place in a marinating container. Peel the onion and squeeze the juice out of it. Highlanders generally do not use vinegar, replacing it with lemon or lime juice. You can also sprinkle the meat with garlic juice or sprinkle it with crushed gruel from spicy cloves. For seasoning, use bay leaf, red and black pepper.

A few more tips

Don’t know how to quickly marinate meat for barbecue to get an original dish? Replace table vinegar with pomegranate juice, ordinary dry wine, wine vinegar, kefir, beer, a mixture of vodka and wine. Some barbecue masters add fresh beet juice to the marinade or layer the meat with slices of the vegetable. This will give the dish an unusual color and interesting flavor. Residents of Kyrgyzstan soak pieces of meat in sea buckthorn juice.

Cooking barbecue has long been a spring-summer tradition. Not a single trip to nature, to the countryside, or out of town is complete without this signature dish. Juicy and tasty pieces of meat cooked in the fresh air - what could be better on weekends or holidays?

One of the secrets to preparing the perfect kebab lies in the ability to properly marinate the prepared meat. The marinating process, as a rule, is long, but what to do if you don’t have much time, and you are planning a spontaneous trip to barbecue? There is a solution: this article contains the best methods, tips and tricks for preparing a quick marinade for pork shish kebab.

Revealing the secrets of quick marinating pork

Many kebab lovers are sure that pork needs to be marinated for as long as possible, and the speed of this process will not have the best effect on the quality of the dish. This is wrong. Soaking meat for a long time (a day or even more) leads to the release of all the juices from the pork, which negatively affects its taste and juiciness.

Here are the main secrets with which you can marinate pork in a matter of hours:

• Pork at room temperature will marinate in just one hour, completely absorbing the aromatic sauce. Meat should not be frozen or refrigerated. It is necessary that it thaws completely, in this case the pork will be saturated with seasonings and spices faster. The marinating time for chilled meat is doubled, and for frozen meat it is quadrupled.
• It is advisable to use “young” pork. This meat itself is softer and more tender, so it marinates much faster.
• The pork meat should be cut across the grain. This way it will marinate faster and fry better, it will be soft and tasty. Particular attention should be paid to ensuring that each piece contains a layer of fat.
• An acidic marinade has a much faster effect on pork meat. Therefore, as ingredients you should choose products containing acid: fermented milk, lemon juice, dry wine.

The secret to a perfect kebab is the right meat

The best ways to quickly marinate pork

So, the top best ways to quickly marinate meat for a tasty and aromatic pork kebab.

Mineral water

One caveat: the mineral water must be highly carbonated. Otherwise, it can be water of absolutely any brand and composition (even medicinal and medicinal).

Additional ingredients: spices, onions, meat seasoning.

The amount of water directly depends on the amount of meat: it must be completely covered with water. The poured pork with the addition of spices and chopped onion rings needs to be crushed a little with your hands and left in the container for about an hour or two. This time is enough for it to become saturated with minerals, and for carbon dioxide to effectively act on the fibers, making them softer. The result is a soft, incredibly tasty dish.

If the marinade contains onions, it is recommended to add as much of it as possible.

Onion juice

Perhaps one of the most accessible and simplest ways to marinate meat for barbecue. Onion juice perfectly softens and flavors pork without drying it out or destroying the structure of the meat fibers.

Additional ingredients: bay leaf, a pinch of ground black pepper, a tablespoon of salt and vegetable oil.

Grind the onion to a paste. Mix with pieces of meat, pepper, add 2-3 bay leaves, pour in vegetable oil. Stir and put in a cool place for two hours. Add salt before cooking.

Kefir

This is a fairly common and easy way to prepare pork for roasting. Kefir gives meat unique tenderness and excellent taste. It is better to choose a high-fat dairy product.

Additional ingredients: onions, a pinch of sugar, spices.

For one and a half kilograms of meat, take about half a liter of kefir. The pork is chopped, sprinkled with chopped onions, spices, sugar, poured with cold kefir, mixed and left for two hours.

The most common method is marinating pork in kefir.

Kefir for ribs

If ribs are chosen as the basis for the barbecue, then the option of a quick kefir marinade will come in handy.

Additional ingredients: onions, garlic, soy sauce, seasonings and spices.

The ribs are washed, dried and cut into pieces along the bone. The onion, cut into rings, is placed in a pan and kneaded with your hands. Soy sauce, kefir, squeezed garlic, spices are added to it, everything is mixed. The ribs need to be soaked in the marinade and left for an hour.

Many people prefer juicy rib kebab

Mayonnaise

Do you want to achieve a piquant taste and exquisite spicy aroma? Feel free to use mayonnaise as a marinade. In addition, the effect of mayonnaise on meat occurs faster than when using kefir. It is not necessary to completely immerse the meat in the sauce, just coat the pieces with it.

Additional ingredients: spices, onions.

The prepared pork is sprinkled with spices, mixed, and left for 15 minutes. After the pieces are saturated with the aroma of spices, they are coated with mayonnaise, and onion cut into thin half rings is added to them. The resulting mass is mixed by hand and placed in the refrigerator for one hour.

Vinegar

Vinegar is best used as a marinade for pork skewers.

Additional ingredients: sugar, onions, cool water.

The washed and cut into pieces pork is rubbed with spices. 4 tablespoons of vinegar are diluted with 8 tablespoons of water, and sugar is added. The meat is poured with the prepared mixture, sprinkled with onions, mixed and sent to the refrigerator for 1-2 hours.

Lemon

One of the traditional marinade recipes for barbecue. Gives the dish a spicy sourness.

Additional ingredients: onions, seasonings and spices. For 2 kilograms of meat, take about 100-120 grams. lemon Sliced ​​lemon is mixed with onion cut into half rings. Meat and seasonings are added to the lemon-onion mixture, everything is thoroughly mixed and put in the refrigerator. Marinating takes 2-3 hours.

Cherry juice

This is a rather original, but successful version of a pork marinade, which is perfect for lovers of sweet sauces. The meat turns out incredibly juicy, tasty and aromatic.

Additional ingredients: salt to taste, sweet paprika, dry red wine.

Sliced ​​pork (about 3 kg) is placed in a pan, sprinkled with paprika (about 1 tablespoon). The meat is left for 20 minutes. After this, 200 ml is poured. cherry juice and 100 ml. guilt. The shish kebab base is mixed by hand and left for another 90 minutes. At the end, add salt to taste.

For the marinade, it is better to choose concentrated cherry juice

How to quickly marinate pork kebab? Important: the more aggressive the components in the marinade, the less time it will take to marinate.

Recipes for original express marinades for pork

The time to prepare pork meat for frying using any of these delicious marinades takes from half an hour to one hour. This time is more than enough for the pork to be completely saturated. Here are these tried and true recipes:

• Wine marinade. The basis of the marinade is a bottle of dry red wine (also suitable for marinating beef and lamb). Meat pieces are poured with wine an hour before cooking.
• “Dry” marinade. There is nothing simpler: the chopped meat is put into a bag, and a package of meat seasoning is poured into it. The package is tied and shaken. Pork is marinated in its own juices, preserving its juiciness and taste.
• Fruit marinade. This method of pickling can rightfully be called extreme. Perfect for those who like experiments and unusual taste sensations. It is extremely important to strictly adhere to the cooking time: 10 minutes in the marinade will make the pork tender and soft. But after 20 minutes the meat will turn into a slimy mass unsuitable for frying. The speed of action is explained by the fact that fruit acids are a very concentrated product. For the marinade you will need ripe kiwi fruits, cut into slices. They should transfer the meat and set aside for the required 10 minutes.
• Tomato marinade. Another quick marinade for pork is prepared based on tomato. Pieces of meat are poured with tomato juice so that they are completely covered with it. The juice can be replaced with lightly salted tomato paste. The most win-win option is tomato sauce, which contains apples and spices (for example, “Krasnodar”). Fans of spicy foods can use adjika - in just half an hour the pork will marinate perfectly.
• Beer marinade. An old but proven and effective recipe. Pieces of pork meat and onion sliced ​​into rings are poured with beer and left for about an hour. The result is a soft and tender kebab.

Remember: with any marinating method, it is advisable to salt the meat at the very end. This trick will help it maintain its juiciness and amazing taste.

Quickly marinating pork for barbecue is not only possible, but also very simple. Almost all products for quick marinade can be found in the refrigerator. Any version of the marinade can be varied by adding your favorite seasonings or spices. But, no matter what method you choose, following our tips and recommendations, you will get the most aromatic, tasty and juicy kebab. And an outdoor picnic with a skillfully prepared dish will be remembered for a long time.