When choosing kebab and pork, the marinade is the most delicious, so that the meat is soft, you must first choose the right pork itself. The carcass has many parts and it seems that any one will do: back or thigh. Others look more at the cost, which is cheaper, because a kebab will require a lot of meat. But why pork, since there is also beef and lamb?

It is easier to marinate pork for barbecue; it is leaner than lamb, softer than beef and takes the marinade well, frying faster. Gives more juice and makes it easier to choose good pork. Gourmets advise taking the neck. Now the main thing is to marinate it deliciously. Here, not only recipes play a big role, but also the preferences of the owners.

Some people prefer vinegar, others don't want to use it at all. Still others prefer a wide variety of seasonings. Fortunately, pork neck kebab is not difficult to make, especially if you pay enough attention to marinating. After all, well-prepared meat is already 80% of the guarantee that you will get the most delicious kebab from pork. Sometimes the flavors of the marinade are such that you want to eat the meat still raw.

Is it difficult to marinate?

No, most recipes will surprise you with their simplicity and availability of ingredients, small quantities. There are no long lists with dozens of items and rare products. The most expensive thing in barbecue is, of course, the meat itself, and to get a delicious pork barbecue, buy meat for it only in trusted places, you shouldn’t skimp.

Important: Any meat must have its own documents and be checked by a sanitary and epidemiological station. Such guarantees give consumers that the product is fresh, pure, and obtained from an official source.

Meat is expensive, people pay not only for delivery, but also for inspections and certificates. Therefore, it is more expensive in specialized places - large supermarkets, where there is a separate meat department, markets. Buy meat from places where you can trust the sellers.

Vinegar marinade

A simple recipe for how to cook pork kebab by adding vinegar.

What you will need:

Pork cooked for barbecue;
Spices;
Vinegar;
3 medium onions.

Procedure:

First prepare the meat by washing it and cutting it into equal pieces. You shouldn’t remove the bones, it’s better to chop them together with the meat, then gnaw them tastier.

Peel 3 identical medium-sized onions and chop into thin rings. It is more convenient to marinate meat in a deep, large container. Place the meat there first, then the onions, then add the spices.

Separately, dilute vinegar with plain water in a jar, taking the ratio per 100 g of vinegar to 150 g of liquid (if vinegar is 9%). Fill a bowl with water and mix until the meat is completely submerged in the marinade mixture. You can press it down on top with pressure so as not to dilute the marinade too much. Marinate the shish kebab and pork for about 3-4 hours. For example, do it in the morning and let it sit until the evening. Well-marinated meat will be nourished, become softer, and cook faster.

Marinade with kefir

Usually the spices for pork kebabs are quite standard - salt and pepper, rarely anything else. Most gourmets do not advise overdoing it, otherwise the spices will overwhelm the natural meat taste. After all, pork kebab is, first of all, meat. But it is a mistake to believe that a good marinade requires the addition of vinegar. Here, for example, is an option with kefir.

What you will need:

Pork meat;
Fresh cilantro;
Several bulbs;
Kefir (regular, without additives).

Procedure:

Cooking pork shish kebab will require care and time. It is better when the meat is quietly marinated for hours, acquiring new flavors and softness. Many leave it until the morning.

First, prepare the listed ingredients: peel the onion, rinse the meat, chop. You need the onion in rings, the meat as you want, but it is better to keep the size of the pieces medium. Large ones take longer to fry, but small ones burn faster. Rinse the cilantro and chop it too.

For marinating, take a bowl or deep pan. Layer the meat first, then the onion layer, then the cilantro. Salt everything, add pepper. Pour in the kefir last.

You can make several layers, as for a salad, pouring each with a small amount of kefir so that the pieces are filled to the top. Then place in a dark, cool place; this recipe for marinating shish kebab and pork requires daily or overnight infusion.

Marinade with mayonnaise

Everyone chooses their own recipe for making pork shish kebab. Some people like vinegar, even water the finished pieces before eating, others want a minimum of spices in order to feel only fried meat, others like tomatoes and other vegetables, adding them not only by putting them on skewers with meat, but also in the marinade. Here is the classic recipe, only with mayonnaise.

What you will need:

Pork meat;
Several onions (expect that some go first for the marinade, the other for an appetizer for the finished kebab);
Mayonnaise (if there is 2 kg of meat, then you will need 500 g);
Spices.

Yes, it’s difficult to call such a recipe dietary, but a juicy pork kebab is guaranteed.

Procedure:

First, cut the meat, peel the onions and chop them too. Place everything in the pan prepared for the marinade (a bowl will do). Mix thoroughly. Pour in mayonnaise, adding spices. Soaking lasts about a day.

Some tips

How to soak pork kebab, taking into account all the nuances? After all, the recipe seems simple only at first. There are some simple tips. For example, take enamel or clay dishes; aluminum is not very suitable for storing and marinating meat.

It is important to marinate the meat well for pork kebab. Make sure that all the pieces are immersed in the marinade mixture, stir the contents of the pan, check from time to time.

An interesting technique is to place already marinated pieces on skewers. For example, pork for barbecue is usually placed on special metal skewers. In Asia, some people use wooden ones, while the Japanese use bamboo ones. Of course, the glide will not be very good, but before inserting the skewer, you can treat it with a piece of lard or lubricate it with regular oil.

Pork kebab will turn out juicy if you place the pieces tightly, without gaps, it is better to make the pieces the same as possible, without removing the bones. Too large ones need to be fried longer, and small ones burn easily.

Do you like roasted vegetables? You should not alternate them with pieces of meat, because the frying time for vegetables is much shorter and while the meat is ready, the vegetables will have time to burn. Therefore, either make separate vegetable skewers, or eat vegetables as a bite.

Pork neck kebab is especially good when the meat is not too burnt. To prevent charring of the pieces, sprinkle them with the remaining marinade as the fat droplets fall onto the fire.

You can only grill shish kebab on hot coals when there is no fire at all! If a light appears, extinguish it immediately. On the grill, place the skewers higher, then the meat will burn less, and turn slowly, otherwise the kebab will be dry.

It’s easy to check the readiness of your kebab: use the tip of a knife to easily cut the pieces and when the juice is clear, it means the meat is ready to eat. If the juice turns pink, it’s too early to remove.

This is how we properly prepare shish kebab from pork. However, these tips will be useful for any barbecue. After all, there is also lamb, of course chicken and even fish.

Wine marinade

You can follow the well-known example of Western chefs who actively add wine and this is a classic recipe for them, because there are special table wines. Here you don’t have to look for a canteen; take it according to your taste. And don’t worry about the alcohol; it will disappear over the fire, leaving only the taste of wine.

What you will need:

Pork meat;
100 ml wine (white, dry is used here);
Coriander – 1 small spoon;
Spices.

Procedure:

First cut the meat, then place it in the container chosen for marinating. Add spices, mix everything, then pour in wine. In order for the meat to “take” the marinade well, you will need a press. There is no need to dilute the wine.

Caucasian marinade

Some fans believe that this is the best pork kebab recipe, especially when the trip is coming soon and there is simply no time for long marinating. Yes, venerable chefs have different opinions about the time, that kebab turns out tasty only with long-term, preferably even daily, marinating. Some chefs are in favor, they say, meat is a complex product that requires care, sequence of actions, and haste only spoils the taste.

If you need to go urgently, you can marinate the meat and take it with you, let it arrive on the road, then fry the kebab not immediately. Other chefs know how to marinate pork deliciously just for a quick barbecue. And the following recipe for such cases.

What you will need:

The pork meat itself;
Mineral water (carbonated, any, just without salt);
Spices.

Procedure:

Here the marinade for pork kebab can be infused for only 3 hours. First cut the meat, then fill it with mineral water. All. Now you need to wait 2-3 hours, just the time of the trip, arrangement in the chosen place. Then, just before cooking, add spices and mix.

Marinade and kiwi

Yes, sometimes the ingredients in a marinade can surprise you. They will give the meat a special taste, because the main thing is that the meat is soft and retains its own taste, and of course, juicy. This marinade also does not require a long time and is suitable for any kebab.

What you will need:

Meat;
Kiwi - one is enough;
The bulb is also one;
Red pepper - no more than a teaspoon;
Cilantro (dried only);
Dill (fresh, but dried can also be used);
Coriander (use ground);
Sparkling water (mineral water).

Procedure:

First, cut the onion into medium rings and peel the kiwi into small cubes. Cut the meat, place it in the container chosen for marinating, add all the spices, then the onion and kiwi. Spices as much as you want and fill everything with water. 2-3 hours is enough for a delicious barbecue.

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Many chefs in our country know how to quickly marinate pork kebab. After all, such a dish has long become traditional for us. It is especially often prepared in the spring-summer season. Although barbecue is often made for winter holidays.

If you don’t know how to quickly marinate pork kebab, then we will tell you about it in this article. From it you will learn how to make such a dish as tasty and juicy as possible.

General information

Before I tell you how to quickly marinate pork kebab, I should tell you what this dish is.

Shish kebab is a traditional dish of the nomadic peoples of Eurasia. It typically consists of coarsely chopped lamb or other meat that is first marinated and then cooked over coals. Most often, this dish is made using metal or wooden skewers, as well as using a grill.

Selection of raw materials

Quickly marinating meat for pork kebab is not a problem. But before that, you should choose it correctly. The product should be as fresh as possible, but not steamed. Most often, ribs are used for this dish, as well as meat from the shoulders and legs.

It should be especially noted that today, to prepare shish kebab, they use not only the most tender pork and aromatic lamb, but also beef and even poultry. By the way, the last option is the most economical, but no less tasty.

How to quickly marinate pork kebab?

Currently, there are a huge number of all kinds of marinades that are used to prepare pork, lamb, beef and chicken kebabs. Which one to choose for cooking meat over coals is up to you to decide. But for such a dish to turn out really tasty, it should be properly marinated.

The first thing a cook needs to know is that meat for barbecue should be at room temperature. This is the only way it will soak as quickly as possible (in about one hour), absorbing all the seasonings and spices used.

Many cooks mistakenly believe that a quick way to marinate pork kebab is the wrong way. Therefore, most housewives soak the meat product for 24 hours or even longer. However, it should be noted that this process helps to release all the juices of the pork, which makes it not very tasty and juicy. Therefore, before you start marinating the kebab, the meat must be completely thawed. If you decide to soak frozen pork, you will need several hours for the pieces to soak in the spices and seasonings.

How to marinate pork kebab? Best Recipes

As mentioned above, there are many ways to make barbecue. The traditional recipe is one that uses regular mayonnaise as a marinade. If you have never made such a dish, then we will describe its preparation process right now. For this we need:

• pork with a small amount of fat - about 3 kg;
• olive mayonnaise - 100 g;
• tomato paste - large spoon;
• table salt, dried dill and pepper - use to taste;
• white onion heads - 2 pcs.

Meat processing

How to quickly marinate shish kebab? The best ways to prepare such a dish do not require the use of outlandish ingredients.

Before you start soaking the meat, wash it thoroughly, cutting off all inedible elements. Then the pork is cut against the grain so that one piece contains not only meat, but also a little fat. This will make the kebab more juicy and tasty.

Pickling process

After the pork is chopped into long and rectangular pieces, it is placed in an enamel bowl and seasoned with salt, mayonnaise, tomato paste and pepper. Large onion rings and dried dill are also added to the meat.

After mixing all the ingredients with your hands, cover them with a lid and leave them aside for 1.5 hours. This time is enough to marinate the meat. But only if it was at room temperature. If you soaked chilled pork, then the specified time should be doubled, and if it is very frozen, then quadruple.

Making onion marinade for pork

Now you know how to quickly marinate pork kebab. The recipes for this dish are very simple.

So, to prepare barbecue you need to purchase:

• hops-suneli - 1.5 large spoons;
• fresh honey - 15 g;
• white onion heads - 8 pcs.;

Cooking process

Before you start marinating pork, it should be properly prepared. I would like to immediately note that barbecue meat is always processed the same way. The pork is washed well in warm water, and then all veins and films are removed. After this, it is chopped into rectangular pieces. They do this despite the fibers.

By the way, it is advisable to cut the meat product while still frozen. Then it should be completely thawed and only then can you start marinating.

To prepare the marinade, we decided to use onion juice. It is done easily and simply. Vegetables are peeled and then grated on a small grater. After this, they are placed in not very fine gauze and squeezed hard. Subsequently, fresh honey, suneli hops, ground pepper are added to the resulting juice and All ingredients are thoroughly mixed and poured over the meat product.

Pork (warm) is soaked in this marinade for two hours. After this, it is skewered and cooked over coals in the traditional way. It should be noted that the end result is a very tasty, juicy and aromatic dish.

Cherry marinade for pork shish kebab

Now you have an idea of ​​how to make a barbecue. You should definitely take note of the recipes for such dishes.

If you like meat dishes with sweet sauce, then the presented method of preparing shish kebab will become your favorite. Pork soaked in it turns out incredibly juicy and tasty. This dish is especially popular with the fairer sex and children. To implement it, we need:

Cooking method

We won’t talk about how pork should be processed for making barbecue, as we described this process a little higher. As for the marinade, it requires a special approach.

Pieces of pork with a small amount of fat are placed in a deep enamel pan, and then salted to taste and sweet paprika is added. In this form, the meat product is left covered for 20 minutes. After this, it is poured with dry red wine and concentrated cherry juice.

After mixing the ingredients with your hands, they are closed again and allowed to marinate for 90 minutes. During this time, the meat pieces will be completely saturated with the aromas of cherry juice and dry red wine.

Tomato marinade for barbecue

There is nothing complicated in preparing a marinade for barbecue. The main thing is to use only ingredients that are compatible with each other and add enough spices.

So, to prepare a meat dinner on coals, you should purchase in advance:

• pork with a small amount of fat - about 3 kg;
• tomato juice - 150 ml;
• pickled tomatoes (it is better to use homemade ones) - 4 pcs. + brine in a volume of 150 ml;
• red onion heads - 2 pcs.;
• salt and pepper - use to taste.

Marinate meat for barbecue

Pork meat for barbecue should be purchased with a small amount of lard. If you use a product that is too fatty, the dish will turn out to be very high in calories and tasteless. If, on the contrary, you buy meat without lard, it will simply burn, and will also be dry and stringy.

After the required amount of pork has been purchased, it is thoroughly processed and cut into medium pieces. Then it is seasoned with table salt and pepper, poured with tomato juice and mixed thoroughly. After this, take a few and free them from the hard peel. Subsequently, they are placed in a blender bowl and blended

The resulting tomato porridge is added to the meat. Brine is also poured into it. For taste and aroma, coarsely chopped red onion rings are placed in the same container.

Finally, mix all the mentioned ingredients thoroughly with your hands, close and leave at room temperature for 1.5 hours. This time is enough for the meat product to absorb part of the marinade and become aromatic and juicy.

After the meat is soaked in tomato brine, it is skewered on wooden or metal skewers and then cooked in the classic way over coals.

How is it presented to the table?

Pork shish kebab is served only hot. It is served to family members directly on skewers or placed on a plate. It is recommended to eat this dish with a slice of bread, as well as fresh herbs and vegetables.

For a more satisfying lunch, some housewives serve pork shashlik along with side dishes. However, in this case the dish will be heavier on the stomach and high in calories.

Let's sum it up

In this article, you were presented with several ways to quickly marinate meat for barbecue. The marinade recipes described above can be supplemented with your own ingredients, including spices and seasonings.

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Warm days have finally arrived! Who wants to sit at home in good weather? “Hurry, hurry out of the city, into nature,” the soul calls, and thinking about the upcoming trip makes you feel even warmer and happier.

And in nature, in the fresh air, a great appetite always awakens. And even unimportant eaters in normal times, having inhaled the intoxicating aromas of the forest or having worked on their beloved six hundred square meters, begin to really want to eat. In such a situation, everyone invariably has one simple thought: “I would eat an elephant.” Stop. No need for an elephant. Better sit down in the shade on a comfortable stump and reinforce your strength with the most favorite dish of all vacationers - delicious kebab! Made from the most flavorful pork! Hot, hot, hot! Beauty!

But in order to have such a pleasant and comfortable dinner with the whole company on vacation, you need to prepare in advance on the eve of the desired trip. Buy meat, marinate it properly, and then fry the kebab, and do it correctly, according to all the rules. After all, you don’t want to get a pile of pieces, hard as a sole, and even burnt, instead of juicy, nutritious pieces?

In fact, you also need to know how to cook shish kebab so that it turns out really tasty. Now we will share with you all the secrets and subtleties of this craft.

How to deliciously marinate pork for barbecue so that the meat turns out soft

Real, proper shish kebab is juicy, but at the same time well fried. It is necessarily soft, but with a thin crispy crust, with a light (and I mean light!) hint of coal in its aroma. Let's learn how to cook just such a kebab.

Today we will look at all the cooking secrets:

We prepare shish kebab in different ways:

So let's get started:

Step 1 How to choose meat for barbecue

We will start, of course, from the very foundation of this culinary masterpiece - with the choice of meat. In short, in a nutshell: we take the best meat suitable for our dish.

So, we are going to make pork kebab. In general, pork is very suitable for this dish; if you choose it, you won’t lose. For it is this type of meat that meets the main requirements - softness and juiciness.

This is because pork is always rich in fat, and it is thanks to fat that the finished dish can not end up becoming dry and tough.

Therefore, firstly, choose pork with small streaks of fat throughout the entire piece, or with a thin layer of fat evenly lying on top of the selected part.

Secondly, look carefully to ensure that the piece of meat you like does not have any substandard inclusions such as veins. We take, as we have already said, only the most selected, beautiful piece. It literally has to please you visually. Typically, pork neck, ham and ribs satisfy these requirements. The pork shoulder is a little tougher, but in principle it will do just fine.

Thirdly, do not look towards the back of the carcass, as it has more developed muscles and, accordingly, is quite tough.

Fourthly, proper barbecue meat is only fresh. This means no freezing. When you come to the market, be careful: sometimes they sell defrosted meat under the guise of fresh meat. Remember: fresh meat is always elastic and quite dense to the touch. There should be no looseness, no dents from touching it.

Fifthly, it often happens that unscrupulous sellers, in an attempt to make money, try to increase the weight of meat by pumping it with water. Buying such meat is a sure way to ruin your mood, since you definitely won’t be able to cook a good dish from it. Therefore, before buying, do not be shy, carefully touch the piece you like: it should not be wet and sticky, but only dry, but at the same time be a little shiny in appearance.

And finally, sixthly: carefully calculate the amount of finished dish you need by weight. And after that, go to the market and buy exactly one and a half times more pork. The fact is that due to the high fat content, this type of meat tends to greatly decrease in volume during the frying process. Therefore, do not take risks, take pork with a reserve, because it will be very unpleasant if family and friends remain hungry.

Step 2. How to cut meat for pork kebab. What kind of pieces should there be to make the meat juicy?

So, the meat has been purchased and you are full of enthusiasm to start cooking. Proper cutting determines whether the meat is cooked well and does not dry out, losing the necessary softness.

Therefore, firstly, remember the volume of meat pieces: approximately the size of a box of matches. It can be a little smaller, but not less than 3 cm on each side.

Secondly, take a close look at the meat. Do you see such light strings of veins on it? These are meat fibers. Cut the pieces exactly across them. This cutting method will ensure that the pieces of meat retain their original shape after cooking.

Thirdly, if you choose meat with a thin layer of fat throughout the piece, cut it so that the fat is located on top of each future piece. You can even cut along the grain if you can’t do otherwise. But each piece must have fat on top. Then, when frying, it will melt and saturate the meat, providing it with softness and juiciness.

Fourth, if you choose ribs, cut them in pairs, that is, two bones for each piece.

Step 3 How to make marinade for pork kebab

Well, now we get to the marinade. Here the scope for the culinary imagination is simply limitless. Each type of marinade did not arise out of nowhere, but depending on the different circumstances in the kitchen that each cook encountered. After all, there were times when people were not always able to get ideal meat, and then simpler raw materials were used, and therefore tougher and coarser. Therefore, it was necessary to show imagination in order to bring the meat to the required softness and juiciness.

The basic rule for marinating meat for barbecue is to do it in some liquid that has a sour taste. It is this environment that allows you to soften the meat and make it more tender.

The main nuance here is that the marinade in the end should in no case “overwhelm” the taste of the meat itself. All other additives only emphasize its aroma and do not suppress it. Below we will offer you different options for a suitable marinade, but for now we will note some more important points.

It is not customary to salt meat either in advance or during the roasting process. The fact is that salt has the property of drawing out liquid, which means it will successfully dehydrate the meat. As a result, the end result will be tough pieces that lack proper flavor.

Dishes with marinated meat are placed exclusively in the cold. In a warm environment, the product runs the risk of simply deteriorating.

It is also worth carefully calculating in advance the time during which you plan to marinate the meat. The rule here is simple: the softer the pieces, the longer they are kept in the marinade. Experience shows that meat marinates well for at least 8 hours. But sometimes it is necessary to keep it in the marinade for 12 or 18 hours.

Here is another reason to choose higher quality meat - it can be marinated shortly before the intended picnic. Because tough meat will have to be kept in the marinade for much longer, and special tricks will have to be used to better soften it. We'll talk about these tricks now.

7 delicious marinades for pork kebab to keep the meat soft and juicy. Advantages and disadvantages

Let's figure out which marinade to choose for our meat. After all, the taste of the finished dish largely depends on this. And we will choose taking into account all the pros and cons.

1) Shish kebab with vinegar and onions. Correct proportions for the Soviet recipe. Pros and cons of vinegar marinade

So, let’s take a marinade that has gained popularity in our country for a very long time. This is ordinary vinegar, slightly diluted with water.

Why was this recipe so widespread? Yes, because in Soviet times there was a widespread food shortage, everything had to be literally obtained, and meat was no exception. Therefore, when a Soviet person decided to enjoy shish kebab, he had to be content with the meat that he was able to purchase, and it, as a rule, was tough and not very presentable in appearance.

But a delicious dish requires only the best meat. So we had to resort to cunning in order to turn a second-class product into something acceptable and more or less tasty. Therefore, vinegar marinade was used everywhere. The name “Soviet” even stuck to it. After all, vinegar in this situation has the undeniable property of turning even the toughest pieces of meat into soft and juicy ones.

• Take a couple of kilograms of pork
• a lot of onions, 4 large onions
• half to two thirds cup of apple cider vinegar
• black pepper

The meat is cut quite large, each piece the size of a box of matches.

The onion is cut into fairly thick rings.

In a glass or enamel bowl of a suitable size, mix the pork with onion rings and pepper.

The vinegar is diluted with water by about half. You need to try this liquid before pouring it into the meat. Its taste should be sour, but still not sharp. If it tastes too sour, add a little more water.

The resulting vinegar solution is poured over the meat. It should be completely covered with marinade.

Any oppression is placed on top.

Cover the dishes and leave everything to marinate overnight in a cool place.

Here we would like to draw your attention to the fact that vinegar for marinating meat is a rather insidious substance. Without knowing its properties, you can easily spoil the meat. Therefore, remember the following:

Marinate only tough meat in vinegar solution. This type of marinade is absolutely not suitable for soft marinade! Under its influence, soft meat will simply become loose and unsuitable for future dishes.

A vinegar marinade will serve you very well if too much time must pass between the stages of marinating meat and cooking it, and you are concerned about the safety of the product. It is in the vinegar solution that you have a chance to transport the future delicacy to its destination without spoiling it.

Don't cut the pork too small! The vinegar will cause pieces that are too small to dry out during frying.

The vinegar marinade has one more disadvantage: it quite significantly “clogs” the taste of the meat itself. But, however, if the meat is not first grade, then this fact does not matter.

Therefore, remember once again the rules for using the “Soviet” marinade: only for tough meat not of the highest grade, only for long-term storage and only for fairly large pieces.

Still, now there is no shortage of products, which means you will most likely have a good meat fillet on your hands. Therefore, try other marinades that are more suitable for prime meat.

2 How to cook pork kebab in mayonnaise with onions

After such a marinade, the kebab turns out to be very tender, but at the same time has a delicious, appetizing crust.

Prepare foods:

• Meat about 2 kilograms
• Half a liter of mayonnaise, but in no case diet! It’s better to generally use high-fat mayonnaise
• Half a kilo of onions

Everything is prepared very simply.

Chop the meat and onions and mix them.

Pour mayonnaise over everything, stir thoroughly and compact.

Cover the dishes on top and put them in a cool place.

3 Pork shish kebab in its own juice with onion and lemon

This marinade retains the original smell of meat better than others.

Prepare for him:

• A couple of kilos of pork
• At least a kilogram of onions.
• One big lemon.

Cut the meat.

Peel the onion and - attention - do not cut it, but turn it through a meat grinder.

Squeeze the juice out of the lemon well.

Mix onion mixture with juice.

Now mix this mass with meat.

Be sure to put oppression on top.

That's it, send it to the cold.

4 Marinade for pork with soy sauce. Soy sauce marinade recipe for juicy meat

Thanks to this marinade you will get a truly oriental dish. Very juicy and spicy!

Let's take:

• 4 tablespoons sesame oil
• 5 tablespoons soy sauce
• A couple of heads of garlic
• A couple of tablespoons of sugar
• Paprika
• Bay leaf
• 8 large onions

Cut the pork

Chop the peeled onion and garlic very finely. The smaller the better.

Mix soy sauce with butter, sugar and paprika.

Mix everything with pieces of pork, not forgetting to add a few whole bay leaves.

Press down on top with pressure.

Cover and store in a cool place.

5 Marinade for shish kebab with mineral water

An inexpensive and simple marinade, it is, however, good because, while softening the fillet, it does not damage its texture at all.

Prepare:

• a couple of kilos of meat
• A liter bottle of mineral water, only carbonated
• Paprika
• Rosemary
• Khmeli-suneli seasoning

Simply rub the chopped meat with seasonings and pour mineral water over it until it is completely covered.

Be sure to tamp down well.

Cover and refrigerate.

6 Marinade for pork kebab with kefir

And in conclusion, we offer you a very simple and light, but always tasty kefir marinade. Thanks to him, the meat turns out just to lick your fingers.

For this marinade take:

• About a liter of kefir. It can also be replaced with ayran.
• A couple of kilos of pork
• A couple of onions
• A large bunch of fresh cilantro (if you don’t like it, cook without it)

Place the pork, cut into pieces, in an enamel bowl in layers, alternating with finely chopped onion and also finely chopped, almost to crumbs, chopped cilantro.

Attention: each layer (meat-onion-cilantro) must be filled with kefir.

Compact well and refrigerate.

Marinade for pork with kiwi

Do you want to cook meat in an unusual marinade? Try making it with kiwi. The meat will be tender and juicy, the kiwi marinates the pork very quickly. All the details are in the video.

How to cook shashlik in a jar is tastier than on the grill. All the cooking secrets

So, we have looked at recipes for different marinades for pork. And, of course, you can’t wait to try everything out in action. But here’s the problem – there is no opportunity to go out into nature yet. Dont be upset. Prepare it at home in a jar. We assure you, it will turn out no worse than on the grill.

Prepare:

• pork, about a kilo
• 3-4 pieces of onions

Cut the meat into small pieces; it will be enough to make pieces of 3 by 3 centimeters.

Pre-marinate it using any method suggested above.

Since we are not going to cook over a fire and do not risk drying out the meat, be sure to salt it.

Thread the meat pieces onto skewers, alternating them with raw onion rings.

Carefully place the skewers with meat in a three-liter jar vertically. Most likely, for this amount of meat you will need not one can, but two.

Wrap the neck of the jar with the skewers protruding from it properly with foil.

Now be careful.

We don't heat the oven! Just like that, in the cold, we install our jars.

Now set the oven indicator to not the highest temperature, 180 degrees will be enough.

Close the oven and note the time. Let the dish cook for an hour or a little more. After the set time has passed, turn off the oven.

Under no circumstances should you rush to open it, no matter how tempting the meat aromas attract you. Let the jars stand like this for another seven minutes.

Well, now you can finally open the oven. Don't rush to take out the finished dish! It must stand for at least 5 minutes.

Now you can take the jars out of the oven and take out the delicious kebab.

How to properly grill pork shish kebab on the grill. Step-by-step cooking recipe with photo illustrations

So, you went out into the countryside, the pork was marinated, the fire burned properly. It's time to start cooking. There are also many subtleties in this matter, without which you cannot get a good dish. Now we will teach you them.

First of all, you need the right fire. The light should be calm, without a hot flame.

For a fire, use only deciduous wood, preferably fruit trees - cherries, sweet cherries. If you use coniferous species, the meat will be bitter.

When the fire burns out, start cooking.

Be sure to grease the meat skewers with any fat.

Salt the meat only before cooking. If you add salt in advance, the meat will turn out dry.

String the pieces on them, piercing them in the center. If you used pork ribs, slide the skewer between the bones. If the meat has a layer of fat, arrange the pieces so that the fat is only on top.

Contrary to popular tradition, we do not recommend that you alternate pieces of meat with onions, vegetables and lard. The fact is that vegetables cook faster than meat. And at the end you risk getting pieces of meat with burnt onions or tomatoes. And the fat flowing down from the pieces of lard causes the coals to smoke, which will have an extremely negative effect on the taste.

Place skewers with meat at least 15 cm from the coals so that your kebab does not burn. But don’t push this further, otherwise you risk getting dry, dried meat instead of juicy fried meat.

After you have placed all the skewers, do not even think about relaxing and moving away from the grill anywhere - you will ruin all your hard work! Stay nearby, watch carefully and be sure to rotate the skewers every 5 minutes.

When the meat turns light in color where the skewers were pierced, everything is ready.

If the weather is still bad and you still haven’t gotten out anywhere, here are a few more ways to prepare this wonderful dish at home.

Pork shish kebab in a frying pan - fast and tasty

Take:

• kilogram of pork
• 150 grams of ghee
• Half a kilo of onions

Cut the meat, but not coarsely, and marinate it in any desired way.

Chop the onion into rings.

Melt butter in a hot frying pan.

Fry the prepared meat in it until golden brown, 15-20 minutes on each side.

Add onion.

Close the pan with a lid and simmer the dish for another 10 minutes.

Shish kebab in the oven on skewers or on a baking sheet without skewers.

Prepare a kilogram of pork and the other ingredients required for the marinade you like.

Marinate the meat pieces. Don't forget to add salt to the marinade.

Grease a rimmed baking sheet thoroughly with any fat.

Place the meat pieces on skewers. If they are not there, then you can place the meat directly on a baking sheet in one layer.

Place in a preheated oven.

Every 10 minutes, add the used marinade to the meat in small portions. For this purpose, more marinade should be made, with a reserve.

After frying on one side, turn the meat over to the other. Continue cooking.

Pork kebab in the oven in the sleeve. Cooking shish kebab on an onion bed

The meat here will be especially tender.

For a kilo of pork, take half a kilo of onion.

Marinate the meat along with the chopped onions the way you want.

Place the prepared onion in the sleeve in a thick, uniform layer.

Place the meat on top of the onion layer. Turn the package over to the other side.

Tie the sleeve and place in a preheated oven for an hour.

After an hour, remove and carefully untie the bag.

Shish kebab in an air fryer

You can also cook wonderful soft meat in an air fryer. See the video for all the details.

Shish kebab in an electric kebab maker - how to cook tasty and juicy meat

If you have become the proud owner of such a miracle of technology as an electric kebab maker, then you are incredibly lucky. Now you can treat yourself and your loved ones to barbecue every day. It is very easy to prepare it using this unit, and the taste is no worse than on the grill. Well, except that it won’t smell like coal.

Prepare the pork as necessary: ​​cut it and marinate it in any marinade of your choice.

When using this method of cooking, cut the meat into smaller pieces.

Don't forget to salt the marinade.

Now that the meat has marinated, carefully place it on the skewers. You shouldn’t be too zealous and string a lot of pieces, otherwise there will be a risk of them sliding down under their own weight.

Now we place the skewers with meat on the kebab grill vertically. Make sure that the sharp edges of the skewers are firmly seated in the grooves below.

That's it, you can turn on the device. The frying process has begun.

You can close the barbecue grill with a special cap before turning it on. Then you will protect your kitchen from splashes of fat and meat juice. Just time the desired time for the meat to be cooked (about 20 minutes).

But if you still want to control the frying process yourself, leave the kebab maker open.

In about 20 minutes, wonderful juicy meat will be ready.

Well, now you know almost everything about barbecue: what kind of meat to choose for it, all the intricacies of frying, whether over a fire or just at home, how you can deliciously marinate pork so that it remains juicy... Isn’t it true that the variety makes your eyes wide open?

But there are many sunny days ahead, when you can get out into nature and try in practice all the ways to deliciously marinate a dish beloved by many. Cook without rushing, create alone or with your loved ones, find out which marinade you think is the most delicious. As a result, you yourself will be able to decide which of all the marinades you like best, which one you will always choose so that the meat is soft and the kebab is successful.

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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 is usually long, but what to do if you don’t have much time and you are planning a spontaneous 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 doubles, and for frozen meat quadruples.
• 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.

When preparing barbecue, experts advise choosing pork, since this tender and fairly fatty meat with a neutral taste perfectly absorbs the marinade ingredients and does not dry out at all when fried.

If the desire to prepare such a dish arose spontaneously, then first of all you need to think about how to prepare the meat. That is, you need to choose the fastest marinade for pork kebab. There may be several options here.

Marinating meat for barbecue usually takes several hours. But this period can be significantly reduced if you choose the right ingredients. As practice shows, the most fragrant and at the same time quite quick marinade for pork kebab is prepared with the addition of wine (red or white). This component gives the mixture a slightly noticeable sourness and exquisite aroma.

To cook shish kebab in this marinade, you need to take the following per 1 kg of pork:

• 4 onions;
• 200 ml dry white wine;
• 10 g table salt;
• 5 g pepper mixture;
• 1.5-2 cm of ginger root.

Step-by-step instruction:

1. Cut the meat into cubes and place them in a deep bowl.
2. Peel the onion and chop it randomly. There is no need to thread it onto a skewer, so pieces can be made of any size.
3. Cut the peeled piece of ginger root into thin slices. Transfer them to a bowl along with the pepper mixture. No salt is added at this stage. Otherwise, the meat will lose all its juice and will be tough after frying.
4. Pour wine over the chopped products and stir.
5. Set the container with meat aside and wait. It will take at least 60 minutes to marinate. But here we must remember that the longer the pork is in the aromatic mixture, the tastier and softer the kebab will turn out.

Now all that remains is to squeeze the pieces of pork well and thread them onto skewers (or skewers). Only after this can it be salted.

How to marinate in mineral water

If you don’t have good wine on hand, don’t despair. You can quickly marinate pork even with ordinary mineral water. True, it is desirable that it be sparkling water. The thing is, that water bubbles “loose” meat fibers. After this, it becomes softer and absorbs all aromas well.

To prepare this mixture for 1 kg of meat you will need:

• 0.5 kg of onions;
• 1 liter of carbonated mineral water;
• spices (cumin, pepper, coriander - to taste);
• salt (added at the very end).

The cooking technology is in many ways similar to the previous version:

1. Cut the peeled onion into half rings. Pour the blanks into a deep container and mash them a little with your hands. The onion should release juice.
2. Place washed, dried and cut into pieces meat with onions.
3. Add the selected spices there and mix vigorously, squeezing the pieces of meat with your hands.
4. Pour mineral water over the barbecue ingredients.
5. Place the container with the future kebab in a cool place for literally an hour.

In this case, you need to add salt to the finished dish when it is on the plate.

Using olive oil

But most often, picnic lovers prefer to make a traditional marinade for pork shish kebab with vinegar, adding vegetable oil and all kinds of seasonings. There can be many different combinations here.

Among them, it is worth highlighting one of the most interesting options, for which for 1 kg of pork you will need:

• 55-60 g olive oil;
• 35 g liquid honey (or 20 g table mustard);
• 1 clove of garlic;
• 45 g balsamic vinegar;
• 0.5 teaspoon of rosemary and the same amount of oregano.

To prepare this marinade you need:

1. Collect all the above ingredients in one container and mix thoroughly.
2. Add the prepared aromatic mass to the meat cut into pieces.
3. Mix everything again and refrigerate for three hours.

During this time, you can have time to light a fire in the grill and slowly bring the coals to the desired condition.

Cooking with kefir

Some housewives use kefir to marinate pork. Of course, because the lactic acid it contains softens the meat, making it subsequently more tender and juicy. And experienced chefs advise adding fresh kiwi fruits to the marinade along with it.

They claim that the pulp of these fruits contains an enzyme that enhances the softening effect significantly.

To prepare such an unusual marinade for kefir kebab, you need:

• 3 kiwi fruits;
• 0.6 l kefir;
• a little salt;
• 1 packet of seasonings (specifically for barbecue).

Marinade preparation process:

1. Carefully remove the peel from the kiwi fruit.
2. Beat the remaining pulp together with kefir in a blender. If it is not there, then you can simply mash the fruits with a fork.
3. Add seasoning and salt, then stir.
4. Place the chopped meat into the prepared kefir marinade and leave for about an hour.

You have to be very careful with this mass. You should not leave pork in it for a long time. Some experts argue that this Kiwi marinade can turn any piece of meat into minced meat in a few hours. This should not be allowed.

With canned tomatoes

The simplest option is a marinade made from canned tomatoes and onions. Every housewife has at least one jar.

For such a marinade you will need a minimum set of components:

• 1 can of tomatoes (canned);
• 1 packet of barbecue spices;
• onion;
• pork.

To marinate meat in a mixture of these products, you need:

1. Cut the pork into pieces. First, you need to rinse it well and dry it thoroughly with a napkin.
2. Roll the pieces of meat in spices.
3. Peel the onion and cut into rings.
4. Open the jar, remove the tomatoes from it and crush them with a fork.
5. Place meat, onions in this mixture and mix.
6. Pour the resulting mixture with the remaining brine. It should completely cover the meat.

In just an hour and a half, the meat can be safely put on skewers and you can start preparing an excellent kebab. You can be sure that after such marinating the pork will not be tough and will not dry out when frying.

Proven recipe with beer

There is another original way of marinating pork for barbecue, which is called “Drunk” in some reference books. The fact is that beer (usually light) is used as the basis for the aromatic mixture.

Thanks to increased gas production, this product easily “loosens” meat, and after frying it gives it a pleasant aroma of freshly baked bread. For greater effect, use a mixture of beer and mayonnaise. He, in turn, is responsible for the delicate taste and softness of the finished product.

Recipe composition of the marinade based on 2 kg of pork:

• 0.5 liters of light beer;
• 5 onions;
• 250 ml of any mayonnaise;
• pepper and other spices;
• salt.

How to properly marinate meat in beer:

1. Cut the pork into pieces and place it in a pan (it is better to take an enameled one).
2. Add onion, cut into large rings.
3. Sprinkle the food with spices, salt and pepper.
4. Pour mayonnaise over them, mix and leave for 90-100 minutes.
5. At the final stage, pour the beer into the pan. After stirring again, leave the meat to marinate for about a quarter of an hour.

Interestingly, pork marinated in this mixture does not dry out at all during frying. This is especially important for barbecue.

With soy sauce and lemon juice

Particular attention should be paid to the quick marinade for pork kebab, prepared in the Chinese style. After frying, meat cooked in it acquires a characteristic sweet and sour taste.

To prepare the mixture for 1 kg of meat you need to take:

• 50 g soy sauce;
• 30 g balsamic vinegar;
• salt;
• 115 g honey;
• 1 lemon (juice only);
• spices (red pepper and curry).

Sequencing:

1. First, the meat must be cut into small oblong pieces no more than 3 cm long - this is the optimal size for quick marinating. Place the blanks in a clean container.
2. In a separate container, combine all marinade ingredients.
3. Pour the prepared mixture over the meat, stir and leave for half an hour. But the meat should not lie motionless. During this time, it must be mixed at least 4 more times.