Marinade for juicy, tasty pork kebab. How to marinate shish kebab - the best ways

Shish kebab is an appetizing and aromatic dish that is baked on skewers. IN classic version it is prepared with pork. It is very important to properly marinate and cook pork meat so that it does not become tough. Various ingredients can be used as a marinade - lemon, oil, kiwi, pomegranate juice, soy sauce, vinegar, kefir. Below you will learn how to marinate pork kebab so that the meat is juicy and tender, and the secrets of cooking will help you make a truly tasty and delicious dish.

How to choose meat for barbecue?

Which cut of pork is best? The right choice meat is half the success in cooking barbecue. A product that has been frozen or improperly stored will spoil the taste of the dish. To make the meat tender, it is important not only to cook it well, but also to choose the part of the pork that is ideal for roasting on skewers. Recommendations for choosing a product for a classic pork kebab:

Don't buy frozen meat. Chilled pork is ideal for this dish. It is permissible to use a frozen product, but only if it has been frozen once, although taste qualities the kebab will still be inferior to a dish made from chilled meat.
To tell the difference between chilled and frozen pork, press down on top with your finger. If the product is fresh, the surface will quickly recover. Thawed pork will have visible bloody liquid, the consistency of such meat will be loose, uneven, and the color will be brighter.
Do not take meat if the smell or appearance bothers you. Smell the pork and see if there is any blood oozing - this is a bad sign. Moisture on the surface of the meat indicates the presence of harmful substances or improper storage. If the product is gray, dark color, then the animal was old - the kebab will turn out tough. Good meat has a dry appearance, a uniform color over the entire surface, and a slight shine.
Choose pieces without excess fat and lived - this will complicate the process of preparing the pork for cooking. Some sellers hide fatty pieces by wrapping them inside, so carefully inspect the product from all sides.
The most important thing is to buy the right cut of pork. Ideally suited for soft and juicy shish kebab is meat from the neck (neck carbonate), located along the pig's spine. Also, an excellent dish will be made from tenderloin, ribs, and brisket. Pork ham is also suitable for barbecue, but it is important not to dry it out. Dorsal meat part and shoulder tenderloin have a lot of veins, but if they are properly cleaned and marinated, the kebab will turn out tender.

Once the meat has been selected, you need to marinate it. The most delicious marinade for pork shish kebab, so that the meat is soft and tender, is prepared using various ingredients. Below are the popular ones step by step recipes with a photo of a marinated barbecue product.

How to marinate pork kebab with lemon

Lemon juice is an excellent marinade dressing that can replace vinegar and oil. Lemons will ensure the juiciness of the meat and give it an interesting flavor.

You will need:

4 lemons;
4 tbsp. spoons of salt;
8 onions;
5 kilograms of pork;
2 tbsp. spoons of spices for barbecue.

Preparation:

Take a large container. Wash and peel the onion, cut into rings. Place one layer in a container, sprinkle with salt and spices.
Clean the meat from veins and excess fat. Divide into portions. Place pork on top of onions. Place another layer of onion on it. Lay out the layers one by one until these ingredients run out. Don't forget to sprinkle the layers with spices.
Wash the lemon and cut it. Squeeze out the juice.
Pour ingredients into containers.
Cover the edges of the dishes cling film, hide in the refrigerator for six hours. Mix the ingredients 2 times.
Once the pork has been marinated, it is ready to cook: place the pieces on skewers and cook over smoldering coals until cooked through, turning occasionally and sprinkling with wine or water. Readiness is determined by the cut: a clear liquid should ooze from the meat.

Classic kebab marinated in vinegar

The classic marinade for barbecue is vinegar. The ingredient gives the dish a pleasant sourness, guarantees juicy and delicate taste. You can make this kebab according to your own taste: at home in the oven, in a frying pan or outdoors using a spit and skewers.

You will need:

1 kilogram and 200 grams of pork;
2 teaspoons granulated sugar;
4 tablespoons vinegar;
salt, pepper, other seasonings;
2 onions.

Preparation:

Prepare the meat: rinse under cold water, cut into portions.
Add spices to the meat product, mix everything well in a deep bowl.
Peel the onion. Grate the vegetable and then add it to the container with the rest of the ingredients.
Dilute water and vinegar 2 to 1. This recommendation applies to the 9% component. If it is of a different concentration, follow the instructions on the package to dilute to food consistency.
Pour the resulting liquid over the pieces and stir.
Cover the kebab in the marinade with cling film and leave room temperature for 60 minutes. Then place in the refrigerator overnight.
Place the pieces of meat on skewers. Cook over coals, turning the pork occasionally. Pour water, wine or beer over it to make the dish juicy.

Pork shish kebab in marinade with mayonnaise

Mayonnaise is not only delicious dressing for salads and an appetizing sauce, but also an excellent marinade component for barbecue. The product prevents the meat from drying out during baking, making it juicy and appetizing.

You will need:

5 onions;
kilogram of pork;
200 ml mayonnaise;
seasonings

Preparation:

Prepare the pork, cut into portions. Place in a deep bowl.
Add your favorite spices, don't forget to add salt. Mix the pieces thoroughly so that the seasonings are evenly distributed. Leave for a quarter of an hour.
Season the ingredients with mayonnaise. Stir until the sauce coats all parts of the pork evenly.
Cut the onion into rings, make them wide, so that you can fry them together with the meat. Mix some of the vegetable well in a container with the rest of the ingredients, and place some on top for baking.
Marinate like this: 60 minutes at room temperature and overnight in the refrigerator. If you will be cooking in a few hours, leave the meat in the room for 180 minutes.
Bake the kebab, alternating pieces of pork with onion rings.

Tomato sauce for barbecue

What is the most delicious barbecue sauce? Many people agree that this satsebeli is a classic option for a Caucasian dish.

You will need:

2 bunches of cilantro;
200 ml water;
200 grams of tomato paste;
5 cloves of garlic;
a teaspoon of adjika, vinegar, salt;
hops-suneli – 1 tablespoon;
pepper.

Preparation:

Wash and finely chop the cilantro, place in a convenient deep container.
Crush the garlic and add to the cilantro. Mix with adjika, hops-suneli, vinegar, pepper.
Grind it all together with a pestle.
Add tomato paste, stir.
Pour in water, add salt, and mix thoroughly again.
Pour the sauce into a jar and take it with you outdoors to enjoy real Caucasian kebab!

Marinate pork shish kebab in wine

Thanks to wine, your dish will have a beautiful color and a pleasant tart taste. Marinate the neck or ribs in the drink - then the kebab will turn out great.

You will need:

1 kilogram 300 grams of pork;
7 onions;
300 ml dry red wine;
seasonings

Preparation:

Cut the pork neck into pieces.
Separately salt each cut part, place in a deep container, mix and leave for a quarter of an hour.
Chop half the onion thoroughly, add to the bowl with the meat and stir. Gradually pour in the wine, stirring the ingredients.
Cut the remaining onions into rings and place on top.
Leave for 60 minutes at room temperature with the lid closed, then transfer to the refrigerator overnight.
Cook on skewers, turning the pork neck occasionally.

Pork kebab recipe with kefir

Kefir gives the finished dish a delicate color and makes the meat product soft and tender. This kebab has a rich taste without sourness.

You will need:

1.5 kg of meat;
half a liter of kefir 3%;
7 onions;
1 teaspoon granulated sugar;
seasonings

Preparation:

Cut the pork neck into pieces and place in a deep bowl.
Using a coarse grater, grate part of the onion (about half), add seasonings, and place in a container with the main ingredient.
Gradually pour in kefir, stirring the pieces, add granulated sugar.
Place the remaining sliced onion on top.
Roast on skewers over smoldering coals until cooked through.

How to marinate pork kebab in mineral water

You can marinate pork for barbecue in mineral water. The meat will absorb some of the water ready dish It will come out juicy and tasty.

You will need:

4 kilos of pork;
1 kilogram of onions;
cilantro seeds;
black pepper, salt;
paprika;
dried tomatoes;
a bottle of mineral water.

Preparation:

Cut the pork into large pieces. Place in a deep container.
Chop the onion, add to the pork and stir.
Pepper, add cilantro seeds, salt, tomatoes and paprika. Stir and remember to let the onion release its juice.
Fill in mineral water ingredients - marinade is ready. The meat will be marinated in mineral water and in its own juice.
Cover the dish with a lid and place it in the refrigerator overnight.
Cook the shish kebab in the mineral marinade on the grill until done, turning the skewers.

Pork kebab soaked in beer

How to soak pork kebab so that it turns out juicy and tender? Beer marinade will help with this. When grilled over coals, pork pieces will not dry out and will also acquire an unusual and appetizing aroma.

You will need:

1.5 kg pork;
a bottle of light beer 0.5 l;
3 onions;
seasonings

Preparation:

Cut the pork into portions. Place in a deep container.
Pepper, salt, and stir to evenly distribute the seasonings.
Grind the vegetable on a coarse grater. Add to the rest of the ingredients, then pour in the beer.
When the marinade is ready, cover the container, let it stand at room temperature for a while, and then put it in the refrigerator overnight.
Grill over smoldering coals using skewers until cooked through.

Secrets of cooking shish kebab

The subtleties of cooking barbecue will help make the dish truly tasty and delight your friends and family. If you know simple secrets By creating this dish, the risk of getting a hard, overdried kebab disappears. Subtleties of preparing delicious meat:

The distance from the kebab to the coals should be no less than 15 centimeters.
The marinade along with the pork neck should be kept in glass, clay, or enamel containers. This eliminates the reaction of the metal with the food, as is the case with aluminum bowls.
Baste the meat pieces during cooking with oil, beer, wine or the marinade in which it was cooked.
Place fatty pieces in the middle of the skewer, small and lean pieces - along the edges. To ensure they bake well, alternate with onion rings or other vegetables.
Place the skewers tightly next to each other.
The wrong wood can ruin all your efforts to select the perfect one. meat product and marinade. Use branches of fruit trees, such as apricot, apple, plum, as firewood.
Don't forget about sauces. Satsebeli, mustard, and ketchup will perfectly complement the food.
Watch the video experienced chefs who will share their secrets of cooking meat.

Calorie content of a dish per 100 grams

How many calories are in pork kebab? Calorie content per 100 grams depends on which part of the pig is chosen for cooking - neck, ribs, back. Lean tenderloin contains fewer calories than fatty, stringy cuts. The type of marinade also affects the calorie content. Per 100 grams of the classic version of the dish with vinegar there are 220 kcal.

Late spring and summer are the time for picnics with kebabs and barbecues in nature, around the fire, with the aroma of fried meat, with camp romance and countryside gatherings. How to properly marinate meat so that the kebabs turn out juicy, appetizing and healthy?

Why do they marinate meat?

Marinating softens even the toughest meat, making it tender and juicy. In addition, marinated pork, chicken, beef and lamb cook faster due to the presence of salt and acid in the marinade - lemon juice, vinegar or alcohol. Thanks to a rich bouquet of spices and seasonings, the meat becomes tastier and more aromatic, acquiring an original and unique taste.

However, meat is marinated not only for grilling and baking in the oven, but also for frying in a pan. The fact is that the marinade forms a film on the surface of the meat, thanks to which it does not burn, and the meat juice does not flow out during frying. Nutritionists also say that marinated meat is absorbed by the body much better, and this is especially important if we prepare kebabs for children.

Preparing the marinade

Preparing a marinade for meat is a creative and spontaneous process, so you can use any spices that you like and seem suitable for this particular meat. Any spices and dried herbs, various sauces, vinegar, vegetable oil, sugar, honey, syrups, alcoholic drinks, kefir, yogurt, sour cream, mayonnaise, tomato paste and fruit juices (mainly pomegranate, apple, tomato, grape, lemon or orange). The main thing here is to take into account that too much acid can lead to dry meat.

You can also add greens, onions, garlic, ginger, tomatoes, spicy and sweet pepper and other vegetables. Sour berries and pieces of fruit - pineapple, kiwi, papaya and citrus fruits - give the marinade a pleasant taste. Before marinating, be sure to taste your marinade - if it tastes good, the meat will turn out delicious too!

How to marinate meat at home

Thaw the meat, rinse it well, remove all unnecessary parts, such as films and tendons. You can marinate the meat whole or cut it into pieces, but in the second case it will take less time to marinate. Prick the meat with a fork so that it is better soaked, place it in a bowl with the marinade, mix well and make sure that all pieces are soaked in liquid and covered with spices. Cover the dish with a lid and place it in the refrigerator. The duration of marinating ranges from half an hour to 3 days, it all depends on the composition of the marinade, the quality of the meat and the size of the piece. Do not leave the dishes in a warm place, as the marinade may turn sour.

How to marinate meat for baking: secrets and subtleties

If the marinade contains acids - vinegar, dry wine or sour juice, you should not keep the meat in it for more than 2 hours, otherwise it will dry out. Marinated meat is ready for baking in the oven and on the grill; it does not require preliminary heat treatment, as a result of which the product will lose its juice and become dry.

Any utensil that does not contain metals is suitable for marinating: they oxidize under the influence of acids, so the kebab turns out tasteless. As for the composition of the marinade, this is a matter taste preferences, however, pork, chicken and duck are said to pair well with sweet marinades.

How to properly marinate pork for barbecue

Cut the pork into small pieces and brush with Dijon mustard, then immerse it in the marinade. A classic pork marinade is usually prepared from vegetable oil, vinegar and chopped herbs; the marinating time is 6–8 hours.

Pork marinated with soy sauce turns out very tasty. vegetable oil and cumin - in this case it is enough to marinate the meat for 3–4 hours. If you want to prepare your pork in a special way, make a lemon marinade using lemon juice and zest, fresh mint, olive oil and oregano. You can marinate pork in a spicy pomegranate marinade. For this you will need 200 ml of pomegranate juice and red wine, 3 tbsp. l. vegetable oil, 5 tbsp. l. lemon juice, 2 heads of finely chopped onions, black pepper and suneli hops. Mix all the ingredients, immerse the pork pieces in the marinade and keep in the refrigerator for several hours.

How to properly marinate beef for barbecue

How to marinate lamb for barbecue

For lamb, a semi-sweet red wine marinade is ideal, into which you can add finely chopped garlic and leeks. Young pine branches, wild garlic and anise will complement the taste of the marinade, but most importantly, do not add dry wine to the marinade, otherwise the lamb meat fibers will be too loose. Leave the pieces of meat in the marinade overnight, but no longer. When preparing lamb for marinating, leave the fat - this will have a positive effect on the taste of the kebab.

Since lamb is quite fatty meat, a marinade with ginger is ideal for it. To do this, mix 3 tbsp. l. soy sauce, 1 tbsp. l. vegetable oil, 1 tsp. salt and sugar, ¼ tsp. ground black pepper, 1 tbsp. l. cumin and chili pepper, half a chopped onion and 2 pieces of grated ginger. The result will definitely impress you.

There are so many housewives, so many marinade recipes. If you have your own secrets on how to marinate chicken, as well as pork, beef or lamb for barbecue, share your recipes with us. Have a fun and delicious picnic!

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 recommend 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 expensive pleasure, 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 making 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, in a jar, dilute vinegar with plain water, taking the ratio per 100 g of vinegar will be 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’s 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. Wash 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, like for a salad, pouring each one a small amount 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 placing 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, however juicy kebab from pork provided.

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 simple recipe it seems only at first. There are several 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 skewers. 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 take longer to fry, 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 everything. 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 famous example Western chefs who actively add wine and this recipe is classic 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 there, 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 quick shish kebab. And the following recipe for such cases.

What you will need:

The pork itself;
Mineral water(carbonated, any, but 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 delicious kebab.

Sp-force-hide ( display: none;).sp-form ( display: block; background: #ffffff; padding: 15px; width: 600px; max-width: 100%; border-radius: 8px; -moz-border -radius: 8px; -webkit-border-radius: 8px; border-color: #dddddd; border-width: 1px; font-family: "Helvetica Neue", sans-serif;). sp-form input ( display: inline-block; opacity: 1; visibility: visible;).sp-form .sp-form-fields-wrapper ( margin: 0 auto; width: 570px;).sp-form .sp- form-control ( background: #ffffff; border-color: #cccccc; border-style: solid; border-width: 1px; font-size: 15px; padding-left: 8.75px; padding-right: 8.75px; border- radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; width: 100%;).sp-form .sp-field label ( color: #444444; font-size : 13px; font-style: normal; font-weight: bold;).sp-form .sp-button ( border-radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; background -color: #0089bf; color: #ffffff; width: auto; font-weight: bold;).sp-form .sp-button-container ( text-align: left;)

Summer continues, and Indian summer is still ahead and warm September… There are many reasons to get together in nature with friends. What would a picnic be without a barbecue?! Earlier on Bambino Story we told you about. Everything in this dish is important: the meat, the cooking process, the sauces, and, of course, the marinade. How to marinate correctly so that it is juicy and tender? This is what we will talk about.

How to marinate pork

A few words about why marinade is needed at all. Some connoisseurs argue that only tough meat such as lamb or venison should be marinated, and soft types The meat can simply be cut into pieces and fried. Of course, you can adhere to this rule, but many experts also tend to believe that marinated meat turns out more juicy due to the fact that the marinade protects it from burning and does not allow the meat juice to leak out. In addition, in a spicy marinade, the meat becomes soft and cooks much faster, and is also easier to digest by the body, which, you see, is important.
So, how to marinate meat deliciously? There are as many answers to this question as there are people who have marinated barbecue meat at least once in their lives. Everyone has their own recipe, and for gourmets, marinade is a special pride!
Before moving on to marinade recipes, let's mention a few rules that, if you follow, you can easily prepare a delicious marinade for your kebab:

Prepare marinade only in glass, plastic or ceramic containers, and never use metal bowls. Because the acid in the marinade will corrode the metal and give the meat an unpleasant taste.
After pouring the marinade over the meat, be sure to put it in the refrigerator, do not leave it in the room, because... The marinade may turn sour.
To quickly marinate meat for barbecue, cut it into small pieces, so it will soak in faster.
In order for the meat to be better saturated with the marinade, prick it with a fork in several places.
If you are marinating tough meat, add pineapple, kiwi, papaya to the marinade - these fruits, due to the fruit acid they contain, will soften the protein. Just don’t keep the meat in the marinade for more than 2 hours!
To avoid toughness of meat after marinating, maintain the proportions of acidic components in the marinade - there should not be too many of them. Add acid and vegetable oil in equal parts.
If you are marinating meat outside, mix all the ingredients in a bag, first removing the air from it.

Now it's time to talk about marinades. In this article we will write several ways to marinate pork, since this is the type of meat that is most common among kebabs in our country.

The classic marinade recipe includes vegetable oil, vinegar, chopped herbs and Dijon mustard. The pork in this recipe is cut into small pieces and brushed with mustard. Then mix oil, vinegar and herbs in a deep bowl. Dip the mustard-rubbed pieces into the resulting mixture and leave them in the refrigerator for 6–8 hours.
Marinade with soy sauce is considered universal for meat. To marinate barbecued pork this way, use soy sauce, sunflower oil, cumin and a mixture of grilling spices. Mix all the ingredients, put the pork pieces in the marinade and leave in the cold for 3 - 4 hours.

This classic recipes. But let's talk about how to marinate pig meat in some special way. So that it’s not like everyone else. To be original and tasty. Make lemon, pomegranate or Russian marinades!
The basis of the lemon marinade is lemon juice, its zest, olive oil, fresh mint, oregano. Lemon juice has a similar effect on meat as vinegar, so if you are not a fan of vinegar, feel free to replace it with lemon juice: the meat will be soft and its taste unusual.
Russian marinade is prepared with kvass, onions and honey. But for pomegranate marinade (for 1 kg of meat) you will need the following ingredients:

pomegranate juice – 200 ml
dry red wine – 200 ml
onion – 2 heads
vegetable oil – 3 tbsp. spoons
lemon juice – 5 tbsp. spoons
ground black pepper, khmeli-suneli - to taste

Mix all the ingredients and soak the meat in the resulting mixture, leaving it in the refrigerator for several hours.
There are also recipes for marinades, which are based on fermented milk products - kefir, yogurt and yogurt. Add garlic, turmeric, cloves, cardamom, cinnamon, cayenne pepper, lime or lemon juice to your taste. And every time you will get new marinades!

How to quickly marinate meat

It often happens that we spontaneously gather for barbecue, and then the question arises: “How to quickly marinate meat.” After all, you need it to be well soaked so that the kebab turns out soft. In this case, any recipes based on mayonnaise and mustard will be suitable, because mayonnaise, due to the vinegar it contains, softens the meat well, vegetable oil prevents the meat from chapping, and mustard gives a special spicy taste.
To prepare a spicy pork marinade, use:

onion – 0.5 kg
any vegetable oil - 2 tbsp. spoons
mayonnaise – 400 g
mustard – 2 tbsp. spoons
spices

Pass the onion through a meat grinder, mix with all the ingredients and put the meat in the prepared marinade for 2 hours. Enjoy your succulent kebabs and bon appetit!

Who doesn't love delicious kebab? I think there are few people who are indifferent to tasty, soft, juicy, aromatic kebab. But how to marinate the meat so that the kebab turns out exactly like this? Read the answer to this question in this article. 4 collected here best recipes marinade for pork kebab.

In fact, there are many recipes for marinades. And there are countless opinions on how to properly marinate meat. Therefore, choose the marinade according to your taste, or better yet, experiment and find the best marinade for yourself. Read in this article detailed recipes pork marinade with onion and vinegar, marinade with lemon, mineral water, beer, kefir.

In addition, pork for barbecue can be marinated in ayran (tan), pomegranate juice, mayonnaise, soy sauce, V tomato juice, with kiwi, with mustard, etc. The basis for any marinade is onion, or rather onion juice. In order for the onion to release its juice, you need to mash it well or chop it into a paste. Next come spices, here a wide field for experimentation opens up.

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

A tasty and quick marinade for pork with onions and vinegar.

Many people love marinade with vinegar, but many also believe that vinegar makes meat tough. I want to say right away that vinegar is not a necessary ingredient in this recipe. It should be added if you are preparing a quick marinade. That is, they cooked it, an hour later they fried the kebab. If you want to marinate the meat overnight, then you do not need to add vinegar. With prolonged contact with vinegar, meat can actually become tough.

An important ingredient in this marinade is onion, or rather onion juice, which will make the meat tasty and aromatic. And also a good set of spices for barbecue. This is the method used to marinate pork for barbecue in many Caucasian restaurants.

For this marinade you will need:

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

Preparing marinade with onion and vinegar.

Wash the meat and cut into portions weighing 60-70 grams. The good thing about the neck is that it is quite fatty, and the kebabs turn out juicy and soft. If you are trying to maintain your figure, then choose lean meat, but marinate it a little longer.

Peel the onion and cut into half rings.

Place the onion on top of the meat pieces and crush it with your hands to release the onion juice. Stir the onion into the meat so that each piece of meat can be soaked in the onion juice. The kebab meat needs to be mixed with your hands, while kneading the meat a little, as if you were giving it a massage. This way the meat will marinate better and absorb the right flavors.

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

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

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

All that remains is to mix the mixture well and put it in the refrigerator to marinate. This kebab can be fried in just 30 minutes if the meat was fresh and fatty enough. If you have doubts about the quality of the product, it is better to marinate it a little longer, about 2 hours.

When the meat is marinated, you can put it on skewers and grill it over coals. Be sure to make sure there is no open fire under the meat. When melted fat hits the coals, a flame flares up. You can quickly put out the fire with a pinch of salt, which almost instantly absorbs fat. The fire will no longer ignite in the place where you salted it. If you pour water over the coals, the temperature drops, which affects the roasting and taste of the kebab. And in the place where there was water, the fat can ignite again.

You don’t need to turn the kebab very often, about every minute and a half. But don’t keep the kebab for too long without turning it over so it doesn’t burn.

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

Shish kebab with lemon, onion and mineral water.

Highly carbonated water softens pork very well, so it is one of the most delicious marinades It is considered a marinade with mineral water. In this recipe, in addition to onions (which are in all marinades) and soda, lemon juice is also used. This ingredient is not for everyone. Some people believe that lemon only goes with fish and there is no need to add it to meat. Others claim that lemon gives a special piquant taste.

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

For this marinade you will need:

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

Preparation.

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

Peel the onion and cut into half rings.

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

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

Add well-mashed onions to the meat. Also add your favorite spices or take ready-made barbecue seasoning. Mix everything well with your hands.

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

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

Pork shish kebab with kefir.

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

For kefir marinade you will need:

pork - 2 kg
onions - 7 pcs. average
kefir - 1 liter
garlic - 3 heads
parsley - 1 bunch
salt - 1 tbsp.
mixture of peppers - to taste

Preparation.

Peel the garlic and wash the parsley. Grind the garlic and herbs in a blender.

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

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

Now add the chopped herbs and garlic to the meat and mix everything with your hands. And the last step is adding kefir. Just pour 1 liter of kefir over all the prepared meat and mix with your hands so that all the meat is in the marinade.

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

Marinade with beer for pork shish kebab.

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

Ingredients:

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

Preparation.

Cut the meat into pieces (about 2.5 cm wide). If there are enough layers of fat in the meat, the kebab will turn out juicier. The ideal meat for barbecue is pork neck, it is soft and quite fatty.

Salt and pepper the meat. It is better to use freshly ground pepper; it is more aromatic than ready-ground pepper. If you don’t have a pepper mill, you can grind the peppercorns in a mortar or crush them in a napkin using a rolling pin.

You can also take onions. But white onions have a less pungent smell, so if possible, use them. Cut the onion into half rings and add to the meat. You can also add spices to the kebab or oregano.

Pour light beer over meat and onions. Use your hands to remember the onion well and mix everything together. It is important that the beer envelops each piece from all sides, so take the time and mix the meat and marinade well.

Cover the container with the future masterpiece and marinate the meat in the refrigerator for at least 4 hours. It's better to keep him there all night. Now all that’s left is to fry this delicious kebab and eat it with your favorite sauce and vegetables. Bon appetit!

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