How to quickly marinate meat for pork barbecue. The most delicious marinade for pork

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Shish kebab is an indispensable condition of any picnic, the taste of which largely depends on what kind of marinade for shish kebab you prepare. And spring, which we all look forward to so impatiently, is the time for trips to nature, to the countryside, picnics with friends and loved ones. We are all tired of the long winter and are looking forward to the first warm days and “barbecue with cognac.”

I described in detail how to cook a delicious pork kebab so that the meat is soft and juicy. Be sure to familiarize yourself with how to choose the right meat for shish kebab, how to cut it and how to fry it correctly on the grill or in the oven, because the taste, softness and juiciness of the shish kebab depends on following these simple rules.

How to deliciously marinate pork kebab at home

Marinating is one of the main stages of preparing delicious kebab. Let me remind you how to properly marinate pork kebab so that the meat is soft and juicy.

1 rule. It is advisable to salt the meat immediately before frying or at the very end of cooking. If you add salt at the beginning, the salt will dry out the meat and the kebab will turn out dry.

Rule 2. Don't get carried away with vinegar; too much of it can also make the kebab dry.

Rule 3. To ensure that the meat is soft and juicy, we use 3 main components - acid, seasonings and vegetable oil. The acid breaks down the connective fibers, making the meat soft. Seasonings give meat aroma and unforgettable taste. And vegetable oil “seals” the meat, preventing juice from escaping during frying.

Rule 4. You need to marinate pork kebab for an average of 4-5 hours.

Rule 5. A delicious marinade for barbecue is made with big amount onions. For 1 kg of meat, it is advisable to use 0.5 kg of onion.

And for marinating shashlik at home, there are many recipes for delicious marinades to keep your guests full and satisfied. Moreover, each recipe is good in its own way. But the choice is yours. I myself love experiments and I suggest you try all the recipes one by one. After all, this is the only way to draw your own conclusion.

10 most delicious marinades to keep meat soft and juicy

Classic marinade for pork shish kebab with vinegar and onions

This marinade is probably the most popular, it can even be called a classic. It was with this marinade that we marinated the shish kebab in Soviet times, when they were not yet spoiled by an abundance of products. In this recipe we use the simplest ingredients - onion, salt, pepper and vinegar.

We will need:

  • pork (neck) - 1.5 kg
  • onions - 700 gr.
  • vinegar (9%) - 50 ml.
  • salt - 1.5 tsp.
  • pepper to taste
  • vegetable oil - 1 tbsp. l.

  1. Cut the meat into equal-sized pieces, approximately 5 cm.
  2. Onion cut into rings. Once again I would like to note that you should not skimp on onions for the marinade. The weight of the onion should be approximately half the weight of the meat.
  3. Place a layer of meat in an enamel pan, sprinkle onions on top, and pour a little vinegar on top. Then we repeat the meat-onion-vinegar and so on until the end of the meat.
  4. Add vegetable oil to the marinade.
  5. Cover the pan with the kebab with a lid and put it in the refrigerator for an hour. Then leave the kebab at room temperature for another 4-5 hours.
  6. Just before cooking, the meat remains to be salted, peppered and threaded onto skewers (if desired, you can alternate meat with onions).
  7. It is better to fry such meat on the grill, following simple but necessary rules.

Pork kebab in onion marinade without vinegar. A very simple marinade recipe

This recipe is probably the simplest, since we only use onions for the marinade. In addition, the meat will be ready for frying quickly - in 1-2 hours.

Ingredients:

  • pork (neck) – 2 kg
  • onions - 0.5 kg
  • vegetable oil - 1 tbsp. l.
  • salt - 1 tbsp. l.
  • pepper and spices to taste

  1. Cut the meat into equal pieces of approximately 5 cm.
  2. Onions can be cut as desired. Grind the onion using a blender to a paste.
  3. Salt and pepper the meat. If desired, you can add a little vegetable oil for softness.
  4. Place onion porridge on top of the meat, mix well and leave to marinate for 1-2 hours.

Marinade for pork kebab with mayonnaise and onions

Surely, when they see this recipe, many will say that mayonnaise and meat are incompatible. Meanwhile, meat marinated in mayonnaise marinade turns out unusually tender, juicy and soft.

Ingredients:

  • pork (neck) - 1.5 kg
  • onions - 700 gr.
  • mayonnaise - 300 gr.
  • salt - 1 tbsp. l.
  • pepper and spices to taste

1. Cut the meat into equal pieces and put it in a pan, add salt and seasonings.

When cutting meat, it is important to observe the measure - if you cut it into small pieces, the meat will burn and be dry, and if it is too large, it will not cook through.

2. Grate 1-2 onions on a fine grater and add to the meat. Cut the rest of the onion into rings. Add mayonnaise to the meat and onions, mix everything well with your hands.
3. Leave the meat to marinate overnight (or 5-6 hours).
4. Thread the meat onto skewers and fry on the grill for about 30 minutes, periodically turning the skewers so that the meat is evenly fried.

Shish kebab on mineral water. How to quickly marinate pork kebab in 1 hour

The advantage of this marinade is that thanks to water saturated with carbon dioxide, the meat becomes soft quite quickly. And mineral water is often on hand. If you are in a hurry, then this recipe is just for you.

We will need:

  • pork (neck) - 1.5 kg
  • onions - 2-3 large onions
  • mineral water – 1 liter
  • rosemary 1 tsp.
  • bay leaf - 2-3 pcs.
  • salt - 1.5 tsp.
  • pepper to taste

To add a little sourness, you can add lemon to the marinade. But then limit the marinating time to no more than 4 hours, as the lemon will make the meat a little bitter.

Use highly carbonated mineral water for the marinade.

  1. Cut the meat into equal pieces and place in a bowl, add salt, pepper and rosemary.
  2. Cut the onion into rings and mash with your hands until soft. This way the onion will release its juice to the meat faster.
  3. Chop the bay leaf with your hands and add it to the marinade, stir.
  4. Fill everything with carbonated water mineral water.
  5. Cover with cling film and leave to marinate for 1-4 hours.

Of course, you can choose seasonings and spices for the marinade at your discretion.

Recipe for pork kebab with kefir. How to deliciously marinate pork kebab with kefir

An excellent recipe, the meat according to this recipe is very juicy, soft, and at the same time spicy thanks to the hot red pepper. It’s also great that we use a lot of herbs and garlic for the marinade.

Meat can be marinated in this marinade for several days.

We will need:

  • pork (neck) - 1.5 kg
  • onions - 2 large onions
  • kefir - 2 cups
  • salt - to taste
  • sugar - 1.5 tsp.
  • fresh herbs - basil, green onions, dill, garlic arrows
  • chili pepper - 1 pc.

You don’t have to bother with herbs and simply marinate the meat in kefir. But greens add piquancy to the meat and a special aroma.

  1. Traditionally, we cut the meat into fairly large pieces and put it in a pan.
  2. In this recipe, the onion is also chopped coarsely. Add it to the meat.
  3. Chop the greens (as your hand takes them). I don’t always have garlic cloves, so I then chop 2 cloves of garlic into the marinade. We also put the greens in the pan.
  4. Remove the seeds from the chili pepper and chop it finely. Add chili to meat.
  5. Add salt, sugar and black pepper to the marinade.
  6. Fill all this beauty with kefir.
  7. Cover the pan with a lid and leave to marinate in the refrigerator overnight or even for several days.

The tougher the meat, the more sour the kefir for marinade.

Marinade for pork shish kebab with red wine

A delicious marinade for barbecue to make the meat soft and juicy. It is better to use dry wine. I suggest this recipe with red wine, it still has a richer taste. But I think that with white wine the kebab will turn out no less tasty.

We will need:

  • pork (neck) - 1 kg
  • onions - 6 pcs.
  • red wine – 300 ml
  • salt - 3 pinches
  • ground black pepper - to taste
  • rosemary - 1-2 sprigs
  • bay leaf - 2 pcs.
  • red pepper - 1 pinch

Do not use aluminum utensils for marinating shish kebab. Enameled, glass or clay dishes are suitable for this.

  1. Cut the meat into equal pieces and place in any container. Add spices and salt.
  2. Cut the onion into rings and knead it a little with your hands to release the juice. Add onion to meat.
  3. Separate the rosemary sprig and add it to the marinade.
  4. After 15 minutes, pour wine into the meat and add bay leaf.
  5. If you want the kebab to marinate faster, leave the marinade with the meat at room temperature. And if you fry it the next day, you can put the meat in the refrigerator.

The most delicious marinade for pork shish kebab in pomegranate juice

One of my favorite recipes. The meat is soaked with sour pomegranate juice and a special aroma. Pomegranate juice perfectly softens the fibers of meat, after which it becomes soft and juicy. Even the color of the finished kebab is from pomegranate juice more beautiful. You can make juice by squeezing it from fresh pomegranate. But I prefer not to bother and buy ready-made 100% pomegranate juice in the store. And then everything is very simple.

Ingredients:

  • pork (neck) – 2 kg
  • onions - 5 pcs.
  • pomegranate juice - 500 ml.
  • salt - 1 tbsp. l.
  • coriander, hops-suneli
  • black pepper to taste

  1. Traditionally, we cut the meat into equal pieces.
  2. Grate 2 onions on a fine grater, and cut the rest of the onion into slices.
  3. Place the meat in a pan, add seasonings and salt.
  4. Pour pomegranate juice over the meat. Mix the meat and juice thoroughly with your hands in the pan.
  5. Add both grated and chopped onions to the marinade and stir the entire contents of the pan for a few minutes.
  6. Cover the pan with a lid and place in the refrigerator. For greater effect, you can even put the meat under pressure.

The most delicious kebab in pomegranate juice will be obtained if the meat is marinated for 2 days. During this time, you can remove the meat from the refrigerator several times and stir it in the pan

Marinade for pork shish kebab in beer

The good thing about beer marinade is that meat with beer marinade is soft and juicy, with a light bready aroma. In addition, beer is an affordable product that men always have on hand.

Ingredients:

  • pork (neck) - 1.5 kg
  • onions - 2 pcs.
  • beer - 0.5 l.
  • salt - 1 tbsp. l.
  • bay leaf - 2 pcs.
  • black pepper to taste

  1. Cut the pork into pieces and sprinkle with black pepper.
  2. Grate the onion on a fine grater and add to the meat.
  3. Knead the meat and onion a little with your hands.
  4. Chop the bay leaf with your hands and add to the marinade.
  5. Pour beer into the pan over the meat and onions.
  6. Cover with a lid and place in the refrigerator to marinate for 8-10 hours.

If you want to marinate the kebab faster, then simply marinate at room temperature, then 3-5 hours will be enough.

7. Now you can add salt (no earlier than 1 hour before the end of marinating the meat).

8. Thread the meat onto skewers and fry; you can sprinkle with beer marinade while frying.

Caucasian pork shashlik recipe

Who doesn't love Caucasian-style kebab? Probably only those who haven't tried it. Many people specially go to restaurants serving Caucasian cuisine to taste shish kebab, which is invariably delicious, although it is usually prepared according to a classic recipe.

Marinade for pork shish kebab with tomato juice

Another great recipe delicious marinade for pork kebab. Tomato juice, of course, is better to use homemade, but you can get by with store-bought juice. For the barbecue in this recipe we use pork ribs.

Ingredients:

  • pork ribs - 1.5 kg
  • onions - 2 pcs.
  • garlic - 1 clove
  • tomato juice - 0.5 l.
  • salt - 1 tbsp. l.
  • sweet peas - 4 pcs.
  • Bay leaf
  • carnation
  • black pepper to taste
  1. We cut the ribs quite large, about 6-7 cm in length, and place them in a bowl for marinating. Add a bay leaf, a couple of allspice peas and cloves.

2. Cut the onion into rings and place the next layer on the meat.

3. The next layer is meat again, and on top are spices - bay leaf, cloves, pepper. Place a clove of garlic in the middle. Alternate layers until the meat runs out.

4. Add a little salt to the meat, although the juice is also salty. Pour the meat tomato juice so that it is completely covered.

5. Marinate the meat for at least 5 hours.

If you don’t have tomato juice, the marinade can be prepared from tomato sauce - dilute 2 tbsp. l. sauce in 0.5 liters of boiled water

I hope that of all the proposed recipes you will find your favorite and most delicious. And the theme of barbecue is so popular that it makes sense to continue it.

In the last article I posted a wonderful one, read it, all the cooking tips are in rhyme and short.

Have delicious barbecues and pleasant meetings in nature.

Pre-marinating is used not only for kebabs. Don’t forget about it in other recipes with pork. The marinade favorably highlights the taste of this meat and even changes the structure, making it more juicy and soft. The aroma becomes richer ready-made dish. The most delicious ways to marinate pork are presented in the recipes with photos below.

How to make pork marinade

Any marinade has three main components. They can be combined into the following list:

  1. Acidic base. You can use citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
  2. Seasonings. You can add any to your liking. Well proven nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and cumin. All of them give the dish a complete taste and appearance.
  3. Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. Oriental recipes often use sesame oil, while Mediterranean ones use olive oil.

The specific way to prepare the marinade also depends on the specific cuisine. For example, the French more often use vegetables with wine, the Mexicans use hot pepper sauces, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple marinades for pork are also perfect. Here are some other really tasty options:

  • “overnight” marinating compositions are very tasty on a soy base;
  • It is recommended to marinate in tomato juice or kefir;
  • for an escalope, i.e. boneless pork tenderloin, it is recommended to use mustard or tomato-mustard mixture;
  • like all types of meat, pork goes well with white wine;
  • for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork marinade recipes

The very first recipe for a marinating composition was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Particularly aromatic are dried herbs - thyme, oregano, caraway and sage. There are a lot of options for how to marinate pork. They are united by several simple tips, following which, the meat will turn out even tastier. The main recommendations are as follows:

  1. In recipes based on mayonnaise, it is better to use homemade mayonnaise. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
  2. To marinate faster, pierce the meat with a fork in several places and cut it into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
  3. When using a tomato or vinegar mixture, it is recommended to add one egg to the meat. The protein film will protect against drying out.

For baking in the oven

  • Cooking time: 3 hours.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 110 kcal.
  • Cuisine: Russian.

If you have ever baked pork in foil or in a sleeve, then you already know that it can turn out to be tough, especially if the meat is on the bone. This can be easily avoided if you marinate the product first. Different compositions will do. The soy-lemon marinade for pork in the oven is especially aromatic. It is universal, so it is suitable even for chicken or fish.

Ingredients:

  • lemon – 1 pc.;
  • soy sauce – 50 grams;
  • salt and spices - to taste;
  • onions – 2 pcs.

Cooking method:

  1. Cut the peeled onion into half rings.
  2. Combine soy sauce with lemon juice, salt, add spices to taste.
  3. Pour the resulting solution over the onions and let stand for about 40 minutes.
  4. Marinate the meat in the resulting solution for 3-4 hours.

For frying in a pan

  • Cooking time: 30 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 90 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Marinade for pork in a frying pan can be varied in taste - spicy, tender, sour or sweet. Depending on personal preferences, any option is chosen. One of the simple homemade compositions for marinating meat is prepared according to a classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork for frying in a pan.

Ingredients:

  • honey – 2 tbsp;
  • mustard – 1 tbsp;
  • vegetable oil – 0.5 tbsp.;
  • garlic – 5 cloves;
  • salt - to taste;
  • vinegar - 0.25 tbsp.

Cooking method:

  1. Peel the garlic and press through a press.
  2. Combine vinegar with oil, and honey with mustard. Next, mix both masses.
  3. Add crushed garlic, salt and stir.
  4. Pour the mixture over the meat and let it sit for at least half an hour.

For boiled pork

  • Cooking time: 2 hours.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 134 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

The classic marinade for boiled pork is vinegar. It is the easiest to prepare. You just need to dissolve a spoonful of strong bite in a liter of water. The second most popular is wine. It is prepared according to different recipes. And it doesn’t matter what kind of wine it is - both white and red will do. You can add a stalk of celery for taste. Any seasonings that you like are suitable.

Ingredients:

  • dry red wine – 0.5 tbsp.;
  • coriander, thyme, pepper, salt - to taste;
  • sweet mustard – 1 tbsp;
  • vegetable oil – 1 tbsp;
  • garlic – 2 cloves;
  • celery stalk – 1 pc.

Cooking method:

  1. Pass the garlic and celery through a press.
  2. Pour wine over this mixture and stir.
  3. Next, add mustard, oil, season with spices, and salt. Let stand for about half an hour.
  4. Keep the meat in the resulting mixture for about 2-3 hours.

For the steak

  • Cooking time: 3 hours.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 105 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

In the very first steak recipes, they were cooked without any additives. They simply baked a large piece of meat over coals. Any marinade for pork steaks makes them more juicy and appetizing, no matter whether they are fried on the grill or in a frying pan. You can prepare it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - this will make the steak tastier.

Ingredients:

  • onion – 1 kg;
  • ground red and black pepper - to taste;
  • rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
  • ginger powder – 2 tbsp;
  • dried herbs – 2 tbsp;
  • sour cream and kefir - 0.5 l each;
  • vegetable oil – 1 tsp;
  • salt - to taste.

Cooking method:

  1. In a separate container, mix all the spices and rub the meat with them separately.
  2. Peel the onion and chop into half rings.
  3. Combine kefir with sour cream. Add vegetable oil to them.
  4. Place steaks, onions and sour cream sauce in layers in a large saucepan. Ready, meat marinated. Leave the product for 3-4 hours.

With soy sauce

  • Cooking time: 3 hours.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 112 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Pork marinade with soy sauce has a rich flavor bouquet. This recipe is good because there are no strict restrictions. Spices can be easily changed by adding new ones and removing those indicated in the list of products. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat with an exquisite oriental flavor.

Ingredients:

  • garlic – 5 cloves;
  • sugar – 5 tbsp;
  • onions – 2 pcs.;
  • black pepper, salt - to taste;
  • thick soy sauce - 1 tbsp.;
  • curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
  • vegetable oil – 4 tbsp.

Cooking method:

  1. Finely chop the garlic. Add diced onion to it.
  2. Next, pour in soy sauce, salt, sugar, and stir.
  3. Season the base with spices. Mix well again.
  4. Keep the meat cooked for 3 hours.

Quick marinade

  • Cooking time: 1 hour.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 79 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, a quick pork marinade will help out. This recipe is suitable in all cases, be it baking or stewing in the oven, frying in a pan, grilling or electric grill. Aromatic basil and juicy tomatoes give the composition a special taste. They give the meat a fresh summer flavor. As a result of marinating, in just 2 hours you will receive a treat for real gourmets.

Ingredients:

  • bay leaf – 2 pcs.;
  • white onion – 3 pcs.;
  • tomato – 3 pcs.;
  • black ground and red hot pepper, salt, spices- taste;
  • fresh basil - 1 bunch;
  • dried herb - 1 tbsp.

Cooking method:

  1. Pour boiling water over the tomatoes to make the skins easier to remove. Peel, then chop as desired.
  2. Chop the onion into rings and mix them with tomato slices. Mash the products with your hands until the juice releases.
  3. Wash fresh herbs, dry, finely chop.
  4. Rub the meat separately with the spices, then transfer to a large bowl.
  5. Next, add salt, sprinkle with basil, pour in tomato sauce, and stir.
  6. Leave for 1 hour.

Mustard

  • Cooking time: 1 hour.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 98 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

The mustard marinade for pork is tender and moderately spicy in taste. It can also be classified as a recipe for a quick fix" The composition is not only quickly prepared, but also soaked in – just an hour is enough for marinating. It doesn’t matter whether you then fry or bake the meat in the oven, because the pieces will definitely remain with an appetizing crispy mustard crust.

Ingredients:

  • olive oil – 2 tbsp;
  • mustard – 5 tbsp;
  • soy sauce – 4 tbsp;
  • garlic – 3 cloves;
  • lemon – 1 pc.;
  • parsley or cilantro - 1 bunch.

Cooking method:

  1. In a large bowl, whisk together butter, sauce and mustard.
  2. Next, squeeze lemon juice in there. You can replace it with a solution of lemon water.
  3. Wash the greens, dry and finely chop. Peel the garlic and pass through a press.
  4. Combine the remaining ingredients and mix.
  5. Done, you can marinate the meat - place it in the same bowl, cover with film and put it in the refrigerator for an hour.

Grilled

  • Cooking time: 6 hours.
  • Number of servings: 9 persons.
  • Calorie content of the dish: 183 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.

Special recipes include meat cooked on open fire, for example, on the grill. It turns out more juicy, aromatic, with a smoky smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare the marinade for grilled pork according to the recipe with photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

  • soy sauce – 1 tbsp.;
  • lime juice – 1 tbsp.;
  • sea ​​salt – 1.5 tbsp;
  • water – 5 l;
  • rice vinegar - 1 tbsp;
  • lime zest - 2 tbsp;
  • garlic – 8 cloves;
  • Burgundy wine - 1 tbsp.;
  • peppercorns – 5 pcs.

Cooking method:

  1. Peel the garlic and pass through a garlic press.
  2. Mix soy sauce with vinegar, lime juice, wine and water.
  3. Add the remaining ingredients, mix everything thoroughly.
  4. Add meat to the resulting solution and leave for 6 hours.

With vinegar

  • Cooking time: 3 hours.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 113 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

The classic recipe is a pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special flavor expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of seasonal herbs - you get a sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with oil and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with photos.

Ingredients:

  • salt - to taste;
  • onions – 2 pcs.;
  • sunflower oil– 4 tbsp;
  • weak vinegar 6% - 100 ml;
  • dried seasoning for meat - 1.5 tbsp.

Cooking method:

  1. Peel the onion and chop into half rings.
  2. Take a bowl and pour in the oil and vinegar. Add dried seasoning to them and mix.
  3. Add the onion last. Mix again, pour the resulting mixture over the pork, spread over the entire surface of the meat.
  4. Leave for 3-4 hours.

Simple

  • Cooking time: 2 hours.
  • Number of servings: 3 persons.
  • Calorie content of the dish: 48 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Even a simple pork marinade can give excellent results. It is suitable for any form of meat - for steak, neck, ribs, schnitzel, loin, shoulder, ham, chop, etc. Even the most ordinary pork cutlet will turn out tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.

Ingredients:

  • salt – 0.5 tbsp;
  • onions - 3 large fruits;
  • vegetable oil – 1 tbsp;
  • freshly ground black pepper – 1 pinch;
  • bay leaf – 3 pcs.

Cooking method:

  1. Using a blender, process the peeled onions into a paste.
  2. Salt the resulting pulp, season with pepper and salt.
  3. Next, pour in the oil and add the bay leaves.
  4. If there is little time left for marinating, you should pour hot marinade over the meat.
  5. Leave for 2 hours.

From kefir

  • Cooking time: 3 hours.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 93 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Lovers of more tender meat should use a kefir marinade for pork. Thanks to this fermented milk product, the dish will have a light creamy sourness. Kefir perfectly emphasizes sweetness pork meat, therefore it is considered classic ingredient for marinating. Having only this product on hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, on the grill or on the grill.

Ingredients:

  • pepper, salt - to taste;
  • spices for pork – 1 tsp;
  • kefir – 0.5 l;
  • onion - 2 pcs.

Cooking method:

  1. First of all, peel the onion and chop it into half rings. Season the meat with it, spreading it evenly over the entire surface.
  2. Next, sprinkle with spices, pour in kefir and mix well.
  3. Place in the refrigerator covered or covered with cling film for 3 hours.

With lemon

  • Cooking time: 4 hours.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 154 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Another classic recipe- marinade for pork with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat turns out with a slight sourness. An unusual combination - lemon and kiwi. With them, the marinating composition acquires some freshness. These two fruits are again complemented by any spices of your choice.

Ingredients:

  • pepper – 1 tsp;
  • herbs, spices - to taste;
  • kiwi – 2 pcs.;
  • salt – 1 tsp;
  • lemon – 0.5 pcs.

Cooking method:

  1. Peel the kiwi and process it into puree using a blender.
  2. Season the resulting mass with lemon juice.
  3. Rub the pieces of meat with spices, salt, pepper, and then pour in the resulting mixture.
  4. Leave in a cool place for 4 hours or more.

With honey

  • Preparation time: 1 day.
  • Number of servings: 4 persons.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

In most recipes, marinated pork turns out to be sour. This is what it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note of the honey marinade for pork. The meat comes out soft, tender, aromatic, and has a less sharp and sour taste. In addition, such a marinade can be considered useful, because honey has a large amount healing properties.

Ingredients:

  • salt – 1 pinch;
  • mustard – 1 tbsp;
  • aromatic spices - to taste;
  • liquid honey – 1 tsp;
  • garlic – 6 cloves.

Cooking method:

  1. In a separate container, combine honey with mustard and stir until smooth.
  2. Leave the mixture for 10 minutes.
  3. Rub the meat itself with spices and salt separately, insert cloves of garlic into it.
  4. Then pour a mixture of honey and mustard on top.
  5. Leave the product to marinate for a day.

Video

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, the kebab is from pork neck It’s 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 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’s 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, 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, 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 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 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 identical if 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. 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 he is... best recipe pork kebab, 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 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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Spending the day in the fresh air, cooking barbecue - what else could be more tempting, more enjoyable and tastier? Any family or friendly company have their own signature, time-tested, picnic dishes.

Of course, this dish is not entirely healthy, but its aroma and taste are so tempting that few people talk about its usefulness when preparing it, especially since it is not prepared so often. And the positive emotions that accompany the process of cooking and eating barbecue in a friendly company against the backdrop of picturesque nature will undoubtedly add benefits to everyone present.

Spring has already declared itself, very soon it will become warmer and people will be drawn out into nature from stuffy apartments and houses, towards green grass, the rustle of young leaves and the bright sun. Spring, especially May, is always associated with picnics and barbecues.

The rules for a delicious barbecue are quite simple: the freshest ingredients, coals from fruit trees and, of course, a good mood. But before cooking, you need to learn the rules for choosing quality meat for barbecue and familiarize yourself with the types of marinades.

Selection and preparation of pork for barbecue

Pork is softer than beef, but it contains more fat and less protein and water. For barbecue, you can take different parts of pork: the flesh of the hind leg, shoulder, loin, but the neck part will be tastier and softer than others. The flesh of the neck is tender and juicy, with streaks of fat, which is best suited for making barbecue.

The color of the piece of meat should be pink with even veins, the smell characteristic of fresh meat without foreign impurities, the fat on such meat should be creamy or White color. It is better to take fresh, aromatic meat for barbecue; it can be stored in the refrigerator for two or three days, but in extreme cases, frozen meat, which has not been stored in the freezer for long and has not been defrosted, is also suitable.

From each piece of meat it is necessary to cut off excess fat, various tendons and films, cut into pieces the size of a matchbox, approximately 30-40 grams each.

So, the choice of meat has been made, now it’s up to the marinade, any marinade is an acidic environment, the task of which is to soften the fibers of the meat.

Here are some pickling methods.

Recipes for quick marinades

On mineral water - fast and effective


Perhaps this is the recipe for the best quick marinade for pork kebab. This marinade is unique in its speed of making meat tender and soft, since mineral water very quickly breaks down meat fibers.

A recipe for those who have very little time to tinker with meat and have to go on a picnic right away.

This kebab will be ready for frying in just an hour or two, which is very convenient; you don’t have to worry about its tenderness, the mineral water has already softened it well, saturated it, made it juicy, and its taste after cooking will be simply excellent.

The cooking method is simple. Take a piece of pork, add any spices and onions. Knead well with your hands so that all ingredients are evenly distributed and saturate the meat.

Pour mineral water over the future kebab, you can immediately see how the products interact and hear the characteristic hissing.

Then cover with a flat lid and put any pressure on top. Place the meat on skewers and fry over coals, periodically turning in different directions.

With mineral water and wine

Products:

  • Pork - 3 kg;
  • Seasonings - 2 packs;
  • 2-3 onions;
  • Mineral water - 1.5 liters;
  • Wine, preferably red - 1 liter;
  • Vinegar - to taste, can be replaced with juice of two lemons;
  • Garlic - 4 cloves;
  • 2 bay leaves.

Cut fresh meat into medium-sized pieces so that it fits well on skewers, is fried, and juicy. Pour in the seasonings, add water and wine, chopped onion into rings, mix everything thoroughly. Pour the mixture into the meat so that the liquid covers it.

With onions and kefir

Products:

  • Pork - 3 kg;
  • A pair of medium onions;
  • Salt;
  • Spices;
  • 1 liter of kefir.

Grind the onion or finely chop it with a knife. Onion juice is indispensable for barbecue; it breaks down meat perfectly. Add salt and spices, pour in kefir and leave to marinate for 3 - 4 hours.

Quick marinade recipe for very juicy kebab

Ingredients:

  • Pork meat - 3 kg;
  • 1 kg of ripe tomatoes;
  • 200 grams of onion;
  • 3 cloves of garlic;
  • 1 red hot pepper;
  • 1 tsp coriander seeds;
  • Black pepper;
  • 150 g of any vegetable oil.

Prepare the pork, cut into large pieces, this kebab will be juicier. Grind the remaining products in a meat grinder, add butter and other products.

Marinate the meat in this mixture and let it stand for 3-4 hours, the kebab will be well soaked and after removing from the skewers it will be very tender, juicy and tasty.

Marinade for shish kebab in the microwave

It happens that you just can’t get out of the house, you don’t even want to show your nose in bad weather, in which case excellent kitchen appliances, a microwave oven with a grill or a gas and electric oven, will come to the rescue.

The following recipe is suitable for such a case.

Ingredients:

  • Meat - 800 grams;
  • 1 onion;
  • 1 head of garlic;
  • 1 tablespoon sunflower oil;
  • 4 tablespoons vinegar;
  • Salt, pepper, spices to taste.

Chop the onion and garlic, mix with oil, spices, vinegar, salt, place in a large container. Cut the meat into 5 cm cubes and marinate in the mixture for 3 hours, stirring occasionally.

After the time has passed, place the pieces of meat on skewers, place them in the holder and place them in the microwave, selecting the appropriate program.

Try ours, it will give the dish an extraordinary aroma.

Shish kebab from chicken hearts it's interesting and tasty dish, with oriental flavor. Recipe.

How to properly marinate shashlik in marinade from mineral water and spices, with step-by-step recommendations.

Option for marinating pork with lard

Ingredients of this quick marinade:

  • 3 kg of meat;
  • 500 grams of lard;
  • 8 pcs. tomatoes;
  • 8 onions;
  • 100 grams of salt;
  • 15 grams of ground black pepper;
  • 10 bay leaves;
  • 150 grams of apple cider vinegar;
  • 750 grams of tomato sauce.

Place the meat cut into pieces into a glass or enamel bowl.

Mix salt, pepper, bay leaf, Apple vinegar, tomato sauce. Add onion rings, mix thoroughly and place in the refrigerator to soak.

Cut the lard into small cubes and roll in spices. Alternate the meat on each skewer with onions, pieces of lard and tomatoes. Sprinkle the finished, fried shish kebab with herbs.

The pan or bowl for marinating pork shish kebab needs to be capacious, made from a material that does not come into contact with acid, aluminum will not work, and wood absorbs moisture.

It is better to choose only fruit trees as firewood; cherry, birch, apple, and plum trees are best; you must remember that kebab absorbs the smell of firewood; you cannot use pine or other flammable materials; at best, the taste of kebab will be spoiled; at worst, it is possible poisoning due to toxins in firewood.

The calculation of meat is different for each company, but 500-800 grams is enough for one person fresh meat, depending on the appetite of those gathered and the availability of other dishes.

It is better to add the lemon juice of one or two lemons to the marinade instead of a portion of vinegar; the acid of the lemon will soften the meat no worse than vinegar and give it a pleasant smell.

And, finally, shish kebab is a rather capricious dish, so you can’t leave it during the cooking process. It must be monitored, periodically turned over, sprinkled with wine or water, especially if a flame appears.

The side dish is served with fresh or canned vegetables, green onions, decorated with lettuce or other edible greens, and, of course, ketchup, mayonnaise or any other sauce.

Let these recipes force everyone reading to gather with the whole family in the park or in the forest in the fresh air, enjoy a fragrant barbecue and leisurely communication with their loved ones. Have a great fun holiday and delicious juicy kebabs!

Shish kebab is not easy meat dish. This, one might say, is a ritual in which everyone takes part - children collect branches (even if coal and firewood are prepared), women cover the “clearing” and string pieces onto skewers, and men discuss ways of getting the right shish kebab over beer (well, fry him, of course). And it’s very disappointing when the whole company ends up with hard, inedible “soles” as a result of all their efforts. But there are few secrets: you need to choose the right part of the carcass, calculate the number of “consumers” and know how to marinate the kebab - whether you will make it from pork, beef, lamb, or even from fish or poultry.

Meat must be chosen correctly and properly prepared.

The main condition is that the meat should not be fatty. The main component of this dish is meat, not lard. So choose not fatty (but not lean!) pieces. Otherwise, it will be absolutely the same as marinating pork kebab; it will still not turn out juicy and tender. The butt is considered the most suitable part of the carcass; it is moderately saturated with fat layers, but does not leak lard when frying. A shoulder blade would also be good, although it should be marinated more. Those who use chops for barbecue make a mistake. The result will be dry and not juicy.

On the eve of the picnic, before marinating the pork shashlik, it is worth calculating how many people will participate in the feast. Remember that meat “shrinks” during frying, so from a kilogram of raw product you will get only seven hundred grams of finished product. So for eight people (especially if you plan to spend a lot of time at the barbecue), you need to take about four kilograms of pork.

Basic Rules

Even knowing it, you still need to prepare it correctly. To ensure that the meat is fried evenly throughout the entire volume, cut it into small pieces. This is especially true for lamb and beef - the meat of these animals is quite tough. For pork, allowances are allowed; the slices can be quite large, since pork meat actively absorbs virtually any marinade.

The next subtlety: before marinating the pork kebab, onions, and any herbs that you are going to add to the marinade, you need to mash (better with your hands, not with a spoon or, especially, with a blender). All components will give juice, thanks to which the meat will marinate faster and better.

To prepare barbecue meat, use glass, ceramic or enamel dishes. In extreme cases, “stainless steel” will do, but certainly not aluminum or zinc.

The most popular - kefir - method

Among all the ways in which you can prepare pork kebab, the recipe for a marinade based on kefir is the most famous and used. Its main advantage is the speed of marinating. The second advantage is the soft and juicy meat that results.

The ratio of products is as follows: for half a kilogram of pork - a liter of fermented milk product. However, we note: it all depends on the fat content of kefir and your personal preferences. If you don’t like too “wet” meat, enough liquid will be enough to just cover the pork. Take more onions, since marinating pork kebab with onions is a tradition for any marinade recipes, no matter what they are based on.

For the kefir recipe you will also need peppercorns, cilantro, bay leaf and salt. Most chefs advise layering meat, chopped onions and spices, but some recommend adding everything in a row and then stirring - they say, this will release more juice. In principle, marinating pork in this way is enough for a quarter of an hour, but if you have patience for at least an hour, the meat will be much softer. Note: some chefs advise combining kefir with mayonnaise, since marinating pork kebab with mayonnaise and kefir is faster. The meat will have a richer flavor and the marinade can be used for basting. Some exclude kefir from this recipe, but then the kebab will have a peculiar taste that not everyone likes.

Lemon recipe

The method described above is not the only way to prepare pork kebab. The marinade recipe, which produces a very delicate result, is based on lemon. In addition to these citrus fruits, you will need a sheaf of basil, traditional onions, salt and pepper. Pork, onions, and herbs are placed in layers and lemon is squeezed on top. Layers are laid out in this way until the meat runs out. There is no need to stir, pour in lemon juice too, too much will make the meat very sour. When mastering a new kebab recipe, the question always arises: “How long to marinate pork kebab?” It is for this method of cooking that there is a clear answer: eight hours. It is clear that no one will set the timer. However, keep in mind: keep pork in this marinade for more than 20 hours - you will get very “lemony”, sour and brightly smelling meat, which not everyone will like.

Tomatoes for marinade

A recipe that tells you how to marinate pork kebab with tomatoes gives no less good results. Many people use ready-made tomato juice to sell it. Not a bad way, but you just need to be sure that the juice is natural and without preservatives. Better yet, make the juice yourself. To do this, the tomatoes are passed through a juicer or grated on a regular grater and rubbed through a sieve. The cake will have to be thrown away or used for winter storage.

The chopped meat is layered with onions (amply), peppered, salted, and, if desired, flavored with spices. Then it is filled with the prepared juice - not to the very edges, but just so that the meat is all covered. The question remains about how long to marinate pork kebab in tomato marinade. It is decided by each chef individually. However, the optimal time is considered to be 9-10 hours, that is, it is enough to leave the meat overnight. Be sure to take into account that when frying, you will need to keep a close eye on the kebab, since, marinated in tomato, it burns easily.

Wine classics

Many lovers of this dish adhere to it in principle, even if they cook pork kebab. The wine marinade recipe is simple, and the result is pleasing. There are two ways to marinate meat.

First. For every kilogram of pork, take a glass of dry white wine. Onions are coarsely chopped, mixed with meat, pepper and salt by hand (add your favorite seasonings if desired). A load is placed on top, and the entire structure is sent into the cold for four hours.

The second option is a much more time-consuming recipe. He suggests marinating the pork kebab in red wine. All other components are the same. A little more wine is used than in the first case so that the meat is completely hidden under it. No weight required. And most importantly, you need to infuse the pork for at least a day and a half (preferably two). But the kebab will turn out soft, juicy, a lot of “gravy” will form, and you can pour it over the meat.

Unusual but tasty

You can marinate barbecue meat (pork, in particular) in a very special sauce. It will go with a glass of pomegranate juice (everything is designed for two kilograms of meat), 2 onions, a bunch of basil and parsley, as spices - black pepper, sea salt, cloves and paprika. Of course, it’s better to take natural juice, squeezed yourself, but store-bought juice will also work, just without added sugar.

The pork is placed in an enamel bowl in layers. Each of them is covered with onion rings, chopped herbs and paprika. The top layer is sprinkled with cloves, everything is filled with juice and put in the refrigerator for 4 hours. The contents are thoroughly mixed every 60 minutes. At the end, oppression is placed on top, and the future kebab is left until the morning. The meat is very tender and spicy, fries quickly and has a subtle pomegranate flavor.

Exotic: kiwi

A variety of herbs and vegetables are used as seasonings when preparing meat. We offer a method that tells you how to marinate pork kebab with kiwi - unexpected and tasty. Moreover, for a couple of kilograms of meat you only need one fruit. In addition to this, black pepper (this time with peas) along with a bay leaf, two onions and a glass of carbonated mineral water will go into the marinade.

The main stages of preparation are standard: cut the meat and onions, add seasonings to them. And then the kiwi is peeled, finely rubbed, combined with the rest of the ingredients, and all components are mixed. Then the pan is filled with mineral water, everything is stirred again - and left in the refrigerator overnight.

Vinegar

Many experts do not recommend using vinegar marinade for pork. They claim that this ingredient dries out the meat and makes it tasteless. Moreover, opponents of this recipe consider such a marinade to be excessively and “incorrectly” sour, insisting that lemons add more naturalness to the meat. However, if you follow some nuances in how to marinate pork kebab with vinegar, you can achieve simply amazing results.

So, you should not chop the onion coarsely, but grate it or put it through a blender (meat grinder). Per kilogram of pork, take no more than 4 tablespoons of vinegar (if you have 9%; recalculate the volume of less concentrated vinegar accordingly). Moreover, it is preferable to buy wine or, in extreme cases, apple - they have a more pleasant smell and a less harsh effect on the meat. Those who like a rich marinade can dilute the vinegar with water. If you take these tips into account, the result will not disappoint you.

Beer fantasies

The foamy drink as a basis for marinade is also attractive because the meat in it softens very quickly - an hour of marinating is enough. In principle, the “aging period” is similar to kefir beer, but beer is more attractive because it gives the meat special subtle, but clearly pronounced flavor notes. The main condition: the beer must be dark and natural. If you find the so-called “live” one, you can rest assured that the kebab will turn out great. In addition to beer, the marinade includes pepper, salt and a little sugar. Onion, as usual. The marinating process in this recipe also involves laying it out in layers: pork is placed in a dish, covered with onions, sprinkled with spices, poured with a marinade of beer, salt and sugar, then the same next layer. No stirring required. If you want to speed up the marinating process, do not put the pan in the cold, leave it indoors, just so that the sun does not hit it.

Mineral water as a marinade base

It was already mentioned in the recipe with kiwi fruits. However, you can do without this addition. Mineral water marinates meat well, but some subtleties must be taken into account. First of all, remember that it can be table, alkaline and acidic. If you are just trying to marinate shish kebab according to this recipe, for the first time opt for the dining room one - it has the most neutral taste. Alkaline mineral water should generally be avoided - it does not contain the necessary acid for processing meat. And when using sour soda, you may not calculate the amount of other components and end up with over-acidified kebab.

To diversify the taste of the final product, add certain spices and seasonings to the water. Do you like it spicy? Use paprika and chili. Do you like spicy meat? Thyme, rosemary and basil will add flavor to the barbecue.

Quick kebab

If you, quite unexpectedly, even for yourself, are going outdoors, you need to figure out how to marinate pork kebab very quickly, without spending the night to achieve the “right condition” for the meat. From marinade recipes, you should choose fast-acting ones: those based on beer, lemons, white wine or kefir. You might also consider using a mayonnaise marinade. If you know how to marinate pork kebab with mayonnaise correctly, it will be ready pretty soon. There are few tricks. The first and main thing is that mayonnaise is not poured onto pork right away. The salted and peppered meat should stand for a quarter of an hour without marinade, allowing the juices to release. The second, no less important point: there should not be too much mayonnaise. In fact, they coat the pieces with it, rather than pour it over them. To speed up the process, you can dilute the mayonnaise with dry wine - either white or red. This drink should be taken in an amount equal to approximately half the volume of mayonnaise.

At the same time, the impact of “fast” methods can be further accelerated. First of all, the choice of meat. It is advisable to buy something fresh that has not been frozen. Otherwise, it will take a lot of time to thaw it under natural conditions (you don’t want to spoil the taste of the kebab by defrosting the pork under hot water or in the microwave?).

The next stage of “acceleration” is to take a thermal bag, a vacuum tray, or at least an ordinary plastic bag without holes. In the latter case, the marinated meat along with the other ingredients is placed in a bag, and all the air is carefully squeezed out of it. Upon completion of the process, the bag is tightly wrapped and bandaged. It is noted that in this form, pork marinates almost twice as fast. And if you press it down well, the process will speed up even more.

One last note: no refrigerator! A lower temperature slows down the marinating, although it makes it more uniform.

Note that the listed methods of marinating do not exhaust the entire list. You can use the juice of sour apples, red currants or cherry plums for marinade. Of course, the fruity taste is peculiar and unusual, but the meat turns out tender and juicy. Don’t just take sugary berries - pork already tastes sweet. The brine-based marinade is praised - it actually does not need seasoning. Or you can figure out how to marinate pork kebab yourself using other products.



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