In summer, the aroma of barbecue literally haunts us on every street. And for the next working week, we dream only about him - about a fragrant barbecue.
At home, dishes - in Asian countries for barbecue used great amount varied seasoning for barbecue. Most often as spices for barbecue basil, cumin, coriander, garlic and black pepper are used. There are many variations, because, and recipes barbecue, of course, dozens. At the end of this article, I will offer you my recipe. seasonings for barbecue. You can also download "tested" books on barbecue cooking.
Real proper kebab simply unthinkable without basil. This tart herb traditionally gives the dish a special, unique aroma and a slight sour taste. Basil is used in the preparation of barbecue from almost all types of meat. The same can be said about everyone's favorite spicy garlic.
In the Caucasus, shish kebab is very popular, served with large quantity chopped green parsley. This wonderful herb contributes to the easy digestion of such a heavy product as fried meat. I think it makes sense to heed such advice from long-lived highlanders.
For barbecue from lamb, rosemary is most often used. spicy rosemary very well complements and slightly muffles unusual taste this meat. Lamb goes well with spicy ginger and spicy cloves.
For barbecue from veal and pork in Asian countries, fragrant sage, coriander are widely used and all the same ground ginger. In combination, these seasonings for barbecue give the meat a unique flavor.
For proper kebab from chicken or duck meat, tarragon grass is perfect. As spices for barbecue cumin, thyme and nutmeg are also incredibly good from goose and duck. Goose meat and allspice Jamaican pepper are very friendly.
Especially bright taste fish kebab becomes if you add parsley and ground coriander to it. Again, it would be appropriate to add allspice Jamaican pepper.
In India, meat cooked on skewers is invariably added with an exotic blend of garam masala. Now it is not so difficult to find it in our stores.
Universal seasoning for barbecue:
1 tsp zira
1/2 tsp mustard seeds
1 tbsp basil
1/4 tsp ground black pepper
1/6 ground red pepper
1/2 tsp ground coriander
1 tsp minced garlic
Dry and liquid seasonings significantly affect the organoleptic qualities of the finished dish. They can emphasize or change the taste of products, give them a different color, aroma. The choice of spices and sauces depends on the specific product and how it is prepared. Seasoning for barbecue is no exception. Grilled lamb and pork need a different set of spices. In order for the choice of seasoning to be successful, you need to know which spices are suitable for which types of meat, how to cook, store and use them correctly.
Features of the choice, preparation and use of seasonings for barbecue
If you want to prepare a suitable seasoning for barbecue in order to improve the taste of meat, give it the desired taste, appearance and aroma, you need to know a few rules.
- It is better to buy spices for the preparation of seasonings in specialized stores, and not by weight, but in sealed packages. This will give confidence in their quality, the absence of unnecessary additions, such as dyes, flavor enhancers, cheaper spices, sugar, salt.
- Whole seasonings are more aromatic than ground ones. When grinding peppers and other similar ingredients, the esters contained in them quickly evaporate. It is better to purchase whole spices, grinding them with your own hands before preparing a complex seasoning for barbecue. You can use a special pepper mill, blender, coffee grinder to grind spices.
- The fresher the spices, the brighter their taste and aroma. The shelf life of most whole spices is 4 years, ground - 2 years. Experienced chefs It is advised to choose seasonings made no more than 6 months ago.
- Store spices in sealed packaging to prevent loss of flavor. good choice there will be a tightly screwed glass jar.
- Spices have different properties. Some do not open immediately, require heat treatment. They can be used to make marinade. Others quickly lose their properties - it is advisable to include them in the composition of seasonings for ready-made barbecue. The latter includes many varieties herbs.
- Do not put in a dish a large number of spices, especially if they have a pronounced taste and aroma.
The choice of spices for the preparation of dry and liquid seasonings for barbecue must be carried out taking into account what type of meat the dish is prepared from. It is worth dwelling on this issue in more detail.
Seasonings for pork skewers
All types of peppers are suitable for pork skewers. It is advisable to use black and white for the meat of a young pig. Red is good for a spicy taste. ground pepper. Paprika will not only make the kebab fragrant, but also cover it with a golden crust when frying.
When frying on coals, you can use juniper berries, cumin, which will make pork kebab especially fragrant. Another option is to use marjoram and thyme, the aroma of which is revealed gradually.
A pleasant sourness and a yellow tint to the meat will be given by curry seasoning, turmeric. They should be added in small quantities, otherwise they will clog both the taste of meat and the aroma of other spices.
Marjoram, coriander and sage will add a delicate and delicate flavor to pork skewers. Sage is added at the end of frying or to prepare a seasoning that will be served with the finished barbecue.
Garlic sets off the taste of fried pork well, but in large quantities it is able to kill the aroma of meat. To prevent this from happening, when frying it can be combined with ginger and nutmeg, when creating a seasoning for cooked meat- with dried herbs. Of these herbs, parsley and sage are well suited.
Horseradish root is a good choice, but you can only use it for seasoning cooked meat. A sauce called Horseradish is suitable, which includes horseradish, garlic, and tomatoes.
Seasonings for lamb skewers
Lamb has a specific smell, and seasonings for it are chosen that can neutralize it or change it for the better. Herbs work best with this. You can add rosemary, dill, parsley, cilantro, oregano, thyme, savory, mint to the marinade. They can also be included in the seasoning for ready-made lamb skewers. Additionally, you can put sage in it.
A pleasant aroma of charcoal-roasted lamb will be given dried berries barberry, lemon or orange peel. You can also add citrus juice to the marinade.
Garlic does a pretty good job at neutralizing odors, but it needs company to help balance its smell and taste. It can be lemon, rosemary, almonds.
Spices such as zira, turmeric, coriander, grain mustard are considered classic for lamb skewers.
The complex dry seasoning hops-suneli is ideal for lamb, it would be a good idea to serve adjika to it.
A trio of rosemary, ginger and cloves is considered successful, they do not lose their aroma even with prolonged heat treatment, which is subjected to lamb.
Garlic, ginger, spicy herbs and all kinds of pepper can be used both for marinating lamb before frying, and when serving ready-made barbecue from it to the table.
Seasonings for beef skewers
Beef is enough tough meat. It will require seasonings that can not only emphasize the taste of meat, but also make it softer. It can be mustard, ginger. In the case of beef, ginger is more often preferred, as it has less spicy taste, gives the beef a fresh note, although mustard can also be used for this purpose. It is better to choose mustard in grains.
Paired with ginger, tarragon, also known as tarragon, is often added to beef skewers. It gives the meat a fresh taste and aroma. Cooks recommend using this fragrant spice in moderation.
Grilled beef is delicious on its own. Most gourmets believe that a large amount of spices is not good for her. The choice should be limited to spices and spices that have the most delicate and unobtrusive taste and aroma. A mixture of peppers is an impeccable choice, black and allspice are especially good. Based on them, you can pepper sauce- this liquid seasoning is often served with beef steak, it will suit no less for shish kebab from it.
It will not be a mistake to add suneli hops, turmeric, curry, paprika to the marinade or sauce for veal skewers. The main thing is not to pour them in handfuls.
Dried herbs with a delicate bouquet, fresh and unobtrusive, will also go well with beef skewers. It can be Provencal, Italian herbs.
Seasonings for chicken barbecue
Grilled poultry meat goes well with seasonings that have a sour or sweet taste, a similar aroma. These are cinnamon, curry, turmeric, orange peel. Liquid curry seasoning is served with the finished chicken, dry curry is placed in the marinade.
With the above seasonings, savory, ginger, cardamom go well, giving the chicken kebab fresh and at the same time spicy notes. Among the classic spices to fried chicken include orange and ginger sauces, as well as orange-ginger.
Successfully emphasizes the taste and aroma chicken skewers coriander. good company it will be garlic, turmeric, cardamom.
Garlic gives chicken skewers a seductive aroma when grilled on charcoal, sets off its taste when used as part of liquid seasonings for ready meal.
Dried and fresh herbs can be used to prepare sauce for grilled chicken. Gourmets are advised to give up dill, opting for parsley, basil, rosemary.
Chicken skewers can be seasoned with pepper, but black is worse than red. A good option is ground paprika.
A mixture of thyme, tarragon and nutmeg allows you to get a seasoning that perfectly sets off the taste and aroma of chicken skewers. You can use it for marinade, sauce for ready-made barbecue.
Seasoning for barbecue is prepared from dried spices, garlic and ginger powders, mustard, herbs. Can be used fresh garlic, pepper, horseradish, ginger, herbs. The composition of the seasoning depends on the type of meat from which the kebab is fried, as well as on the purpose of its use: not the same ingredients can be added to the marinade and sauce for the finished dish. Whole spices are more fragrant than ground spices, the time of their manufacture also matters. Dry and liquid seasonings home cooking superior to store-bought in taste and useful properties, they will allow you to make unique bouquets to your liking.
Barbecue is an indispensable condition for any picnic, the taste of which largely depends on what kind of barbecue marinade you prepare. And spring, which we are all looking forward to, is the time for trips to nature, to the country, picnics with friends and relatives. We are all tired of the long winter and are looking forward to the first warm days and a “barbecue with cognac”.
How to cook delicious barbecue from pork, so that the meat is soft and juicy, I described in detail in. Be sure to familiarize yourself with how to choose the right meat for barbecue, how to cut it and how to fry it on the grill or in the oven, because the taste, softness and juiciness of the barbecue depend on compliance with these simple rules.
How to marinate pork skewers deliciously at home
Marinating is one of the main stages in the preparation of a delicious barbecue. Let me remind you how to properly marinate pork skewers 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 salt at the beginning, then the salt will dry the meat and the kebab will turn out dry.
2 rule. Do not get carried away with vinegar, its overabundance can also make the kebab dry.
3 rule. In order for the meat to be soft and juicy, we use 3 main components - acid, seasonings and vegetable oil. The acid breaks down the connective fibers, making the meat tender. Seasonings give the meat an aroma and an unforgettable taste. And vegetable oil "seals" the meat, preventing the juice from escaping during frying.
4 rule. Pork skewers need to be marinated for an average of 4-5 hours.
5 rule. A delicious barbecue marinade is obtained with a large amount of onions. For 1 kg of meat, it is desirable to use 0.5 kg of onion.
And for marinating barbecue at home, there are many recipes for delicious marinades so that guests are 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 in turn. After all, this is the only way to draw your own conclusion.
10 most delicious marinades to keep meat soft and juicy
Classic pork kebab marinade 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 barbecue in Soviet times when they were not yet spoiled by the abundance of products. In this recipe we use the most simple ingredients- onion, salt, pepper and vinegar.
We will need:
- pork (neck) - 1.5 kg
- onion- 700 gr.
- vinegar (9%) - 50 ml.
- salt - 1.5 tsp
- pepper to taste
- vegetable oil - 1 tbsp. l.
- Cut the meat into equal-sized pieces, about 5 cm each.
- Onion cut into rings. Once again I want to note that you can’t feel sorry for the onion marinade. The onion should be about half the weight of the meat by weight.
- AT enamel pan lay a layer of meat in layers, sprinkle with onions on top, pour a little vinegar. Then repeat the meat-onion-vinegar and so on until the end of the meat.
- Add vegetable oil to the marinade.
- We cover the pan with a kebab lid and put it in the refrigerator for an hour. After another 4-5 hours, leave the barbecue at room temperature.
- It remains to salt, pepper and string the meat on skewers before cooking (if desired, you can alternate meat with onions).
- It is better to fry such meat on the grill, following simple but necessary rules.
Pork skewers in onion marinade without vinegar. Very easy marinade recipe
This recipe is probably the easiest, 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
- onion - 0.5 kg
- vegetable oil - 1 tbsp. l.
- salt - 1 tbsp. l.
- pepper and spices to taste
- Cut the meat into equal pieces of about 5 cm.
- Onions can be cut arbitrarily. Grind the onion with a blender to the state of gruel.
- Salt the meat, pepper it. You can add a little if you like. vegetable oil for softness.
- Put onion porridge on top of the meat, mix well and leave to marinate for 1-2 hours.
Pork barbecue marinade with mayonnaise and onions
Surely, when they see this recipe, many will say that mayonnaise and meat are incompatible things. Meanwhile, meat marinated in mayonnaise marinade, it turns out unusually tender, juicy and soft.
Ingredients:
- pork (neck) - 1.5 kg
- onion - 700 gr.
- mayonnaise - 300 gr.
- salt - 1 tbsp. l.
- pepper and spices to taste
1. We cut the meat in equal pieces and put in a saucepan, add salt and seasonings.
When cutting meat, it is important to observe the measure - if you cut small pieces, the meat will burn and be dry, and if it is too large, it will not fry.
2. Rub 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 with onions, mix everything well with your hands.
3. Leave the meat to marinate overnight (or 5-6 hours).
4. We string the meat on skewers and fry on the grill for about 30 minutes, periodically turning the skewers so that the meat is evenly fried.
Mineral barbecue. How to quickly marinate pork skewers in 1 hour
The advantage of this marinade is that thanks to the carbonated water, the meat becomes tender rather quickly. Yes, 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 give a little sourness to the marinade, you can add lemon. But then limit the marinating time to no more than 4 hours, as the meat from the lemon will start to taste a little bitter.
Use highly carbonated for marinade. mineral water
- Cut the meat into equal pieces and put in a bowl, add salt, pepper and rosemary.
- Cut the onion into rings and knead with your hands until soft. So the onion will quickly give the juice to the meat.
- Grind the bay leaf with your hands and pour into the marinade, stir.
- We fill everything with carbonated mineral water.
- We cover cling film and leave to marinate for 1-4 hours.
Seasonings and spices for the marinade, of course, you can choose at your discretion
Kefir pork skewers recipe. How to deliciously marinate pork skewers on kefir
An excellent recipe, the meat according to this recipe is very juicy, soft, and at the same time spicy thanks to hot red pepper. It is also wonderful that for the marinade we use a lot of greens and garlic arrows.
In this marinade, meat can be marinated 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 onion, dill, garlic arrows
- chili pepper - 1 pc.
You can not bother with greens and marinate the meat simply on kefir. But greens add piquancy to meat and a special flavor.
- Traditionally, the meat is cut quite large pieces and put in a bowl.
- In this recipe, the onion is also chopped coarsely. We add it to the meat.
- We cut the greens (as the hand takes). I do not always have garlic arrows, then I grind 2 cloves of garlic into the marinade. We also put the greens in the pan.
- Remove the seeds from the chili pepper and chop finely. Add chili to meat.
- Put salt, sugar and black pepper in the marinade.
- All this beauty is filled with kefir.
- 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 the marinade
Marinade for barbecued pork with red wine
Delicious barbecue marinade to make the meat soft and juicy. Wine is best used dry. I suggest this recipe with red wine, after all, it has a richer taste. But I think that with white wine, the kebab will turn out to be 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 earthenware is suitable for this.
- We cut the meat into equal pieces and put it in any container. Add spices and salt.
- We cut the onion into rings and crush it a little with our hands to let the juice go. Add the onion to the meat.
- Separate the rosemary sprig and add it to the marinade.
- After 15 minutes, pour the wine into the meat and add the bay leaf.
- If you want the kebab to marinate faster, leave the marinade with meat at room temperature. And if you fry the next day, then you can put the meat in the refrigerator.
The most delicious marinade for pork barbecue in pomegranate juice
One of my favorite recipes. The meat is saturated with sour pomegranate juice and a special aroma. Pomegranate juice perfectly softens the meat fibers, after which it becomes soft and juicy. Even the color of the finished barbecue from pomegranate juice is more beautiful. You can make juice by squeezing it from a 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
- Traditionally, we cut the meat into equal pieces.
- We rub 2 onions on a fine grater, and cut the rest of the onion into circles.
- We put the meat in a saucepan, add seasonings and salt.
- Pour the meat with pomegranate juice. Mix the meat with juice thoroughly with your hands in a saucepan.
- We spread both grated and chopped onions in the marinade and mix the entire contents of the pan for several minutes again.
- Cover the pot with a lid and put it in the refrigerator. For greater effect, you can even put the meat under oppression.
The most delicious barbecue pomegranate juice It will turn out if the meat is marinated for 2 days. During this time, you can take the meat out of the refrigerator several times and mix it in a saucepan.
Marinade for barbecued pork in beer
The marinade on beer is good because the 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
- onion - 2 pcs.
- beer - 0.5 l.
- salt - 1 tbsp. l.
- bay leaf - 2 pcs.
- black pepper to taste
- Cut the pork into pieces and sprinkle with black pepper.
- Finely chop the onion and add to the meat.
- Lightly crush the meat and onions with your hands.
- Grind the bay leaf with your hands and add to the marinade.
- Pour beer into a saucepan over meat and onions.
- Cover with a lid and marinate in the refrigerator for 8-10 hours.
If you want to marinate the kebab faster, then just marinate at room temperature, then 3-5 hours will be enough.
7. Now you can salt (not earlier than 1 hour before the end of marinating the meat).
8. We string meat on skewers and fry, you can pour beer marinade during frying.
Caucasian style pork skewers recipe
Who doesn't love Caucasian barbecue? Probably only those who have not tried it. Many specially go to restaurants of Caucasian cuisine to taste barbecue, which is invariably delicious, although it is usually cooked according to a classic recipe.
Marinade for pork barbecue with tomato juice
Another wonderful recipe delicious marinade for pork skewers. Tomato juice, of course, is better to use homemade, but you can completely get by with store-bought. For barbecue in this recipe, we use pork ribs.
Ingredients:
- pork ribs - 1.5 kg
- onion - 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
- We cut the ribs rather large, about 6-7 cm long and put them in a marinating dish. Add bay leaf, a couple of peas of allspice and cloves.
2. Cut the onion into rings and place the next layer on the meat.
3. The next layer is again meat, and on top of spices - bay leaf, cloves, pepper. Deepen the garlic clove in the middle. Alternate layers until you run out of meat.
4. Add a little salt to the meat, although the juice is also salty. Pour the meat with 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 from all the proposed recipes you will find your favorite and most delicious. And the topic of barbecue is so popular that it makes sense to continue it.
In the last article, I posted a wonderful one, read it, there are all cooking tips in rhyme and briefly.
Delicious kebabs and pleasant meetings in nature.
May is on the threshold, which means that soon everyone will go out of town, to nature and summer cottages - to work and relax, to eat delicious, of course, cooked with their own hands.
Kilograms of meat will be cooked on grills, on skewers and grills, and the tantalizing aroma will spread throughout the district.
In general, kebabs can be prepared from chicken, fish, veal and lamb. But the most popular type of meat is pork. It is quickly marinated and fried, and therefore, in this article we will opt for it.
Much depends on the choice of meat. For frying on the grill, meat of the neck is mainly chosen, and rightly so. For juicy and tender barbecue it should contain a little fat, i.e., the meat should be all in thin fat layers. In addition, the meat should be fresh, a pleasant pink color and without unpleasant odors.
When butchering meat, it is desirable to cut the pork carcass against the fibers into identical small pieces, weighing approximately 50-60 g. Why?
If the pieces are too large, they may not fry well, and they need to be kept on fire longer than the allotted time - they will lose precious juice. If they are too small, then the meat can also dry out from the heat of the coals. They should be the same for even roasting on a skewer.
When stringing the kebab on skewers, make sure that nothing hangs from the meat row - meat fragments, onions, film. Before frying, try to remove all marinade components from the meat - onions, herbs, extra spices, etc. On the grill over hot coals, all fragments and particles burn, therefore, the taste and appearance barbecue.
Of course, the process of cooking barbecue is a whole ritual that takes place with a certain mood and preparation. I willingly give leadership in the preparation of this dish to men. In addition, we decide on the choice of marinade, because there are hundreds of options and recipes, and how exactly to marinate meat is up to you.
Although I will support the opinion of many, the most important thing in barbecue is the right meat. Delicious marinades, hot coals in the grill and juicy meat on the table!
Pork skewers with mineral water
Pork skewers with mineral water are juicy and tasty, and this recipe does not require long marinating time.
So fragrant and beautiful, being on home desk or in nature, he will undoubtedly please all your relatives and friends. Marinate the meat according to this recipe and fry with pleasure!
You will need:
- 2.5 kg pork (neck)
- 10-12 pcs. onion
- 1 tsp salt
- 1 tsp sugar
- seasoning for barbecue
- 100 ml mineral water
Cooking method:
The meat is cut into pieces of 50-60 g
Peel the onion, wash and dry
Cut the peeled onion into half rings, and put it in a deep plastic bowl with a lid
Salt the onion quite a bit
And we knead him well with our hands so that he starts the juice
Add meat and mix it with onions
Add your favorite barbecue seasoning
Advice! Do not get carried away with seasonings - barbecue should be delicious fried meat, and a large number of seasonings interrupts the natural aroma and taste.
Add a teaspoon of sugar
For an even color of barbecue on the grill, it is recommended to add a couple of tablespoons of vegetable oil to the marinade
We choose mineral water of medium degree of carbonation
Pour barbecue on top
Cover the top with a plate
Close the container with a lid
Marinate for one hour at room temperature, three more hours in the cold - you can fry the kebab
Threading the skewers onto skewers
Roast meat on prepared coals on the grill
Regularly rotate the skewers with meat to evenly fry the kebab
How to cook pork skewers with lemon
So many people, so many opinions and tastes... You might like this wonderful recipe for shish kebab marinated in lemon juice with onions?
The meat turns out juicy, tasty and fragrant, with such a dish at the head of the table, no one will remain indifferent - everyone will like it without exception! And applause for the barbecue!
This marinade has some secrets - we will reveal them all without hiding anything. And as a result, a great barbecue for the delight of your family and friends.
You will need:
- 1.5-2 kg pork (neck)
- 2 lemons
- 4 things. onion
- salt pepper
- 2 vet. rosemary
- parsley
- seasoning for barbecue
Cooking method:
- Meat cut into small equal pieces
- We chop the onion into large half rings, mix with meat in a convenient bowl
- Next, pepper, add a little seasoning for barbecue
- We chop the parsley with a knife, and divide the rosemary into small branches - add to the marinade and mix
- Cut the lemons in half, carefully squeeze the juice into the marinade
- Next, grind the rest of the lemon in the processor, add the mixture to the meat - the zest will only improve the taste
- Marinade DO NOT SALT! Close the lid - leave at room temperature for 1-1.5 hours, or put in the cold for 10-12 hours
- Next, we string the kebab on skewers, removing greens and the remains of zest from the meat
- Before frying, you can add a little bit of salt to your taste.
- Grill over charcoal grill until done, about 15-17 minutes.
Enjoy your meal!
Delicious pork skewers with pomegranate juice
in front of you great recipe for pork shish kebab marinated in pomegranate juice. The main condition is that pomegranate juice should be freshly squeezed in front of you. This is the key to the success of barbecue - it will turn out fragrant, juicy and tasty! Good luck!
You will need:
- 3.5-4 kg pork (neck)
- 1 l pomegranate juice
- 10-12 pcs. onion, cut into half rings
- 1 p. fresh cilantro
- 1 p. fresh parsley
- table salt
- red chili pepper
- allspice black peppercorns
- mortar
Cooking method:
Cut the meat into pieces of 50-60 g and put in a cup convenient for mixing
Crush the black peppercorns in a mortar and add to the meat
Chop the cilantro and parsley with a knife, put it on the meat and mix
After the greens, add the onion to the meat in parts, after mashing each portion in your hands, mix
Pour the meat with pomegranate juice and mix
Meat after pickling in pomegranate juice turns pink and appetizing
We string it on skewers, trying to remove chopped greens and onions from it as much as possible.
We send the meat to the grill - roast on prepared coals
Rotate the skewers regularly for even browning.
Sprinkle the finished kebab with onion half rings with herbs
Enjoy your meal!
Pork skewers with kefir
Fragrant pork kebab marinated on kefir? Try to cook barbecue using this simple recipe and you won't regret it. Bright-tasting seasonings and fresh herbs will greatly decorate the meat, emphasizing only its merits.
It is known that lactic acid works wonders with meat, softening even unsuccessful pieces. Take note of the recipe and enjoy the amazing taste!
You will need:
- 1.5 kg pork (neck part)
- 1 kg onion
- 500 ml kefir 2.2-3.2% fat
- 1 tsp sugar
- 50 g fresh cilantro
- 50 g fresh parsley
- seasoning for barbecue
- salt, pepper to taste
Cooking method:
- Cut the meat into portioned pieces weighing approximately 50-60 g, put them in a convenient dish with a lid
- Grate half of the onion and add to the meat, mix with your hands
- Next, add pepper, salt, sugar and seasoning for barbecue to the marinade, mix with your hands
- Chop the greens with a knife, add to the barbecue
- Pour kefir into the meat and mix, each piece should be with a marinade mixture of kefir, herbs and spices
- Cut the rest of the onion into rings and put on top of the meat, do not mix anymore
- Cover the container with meat in the marinade and leave at room temperature for 3-4 hours, or put in the cold for 10-12 hours
- Next, string the meat onto skewers, alternating pieces with onion rings.
- We try to remove the greens from the marinade from the meat as much as possible, fry on prepared coals on the grill until cooked for 15-17 minutes
Enjoy your meal!
Video recipe for juicy pork skewers with dry wine
The long-awaited warm time has come, everyone is already striving to escape into nature at any suitable moment. And what is the most important thing here? That's right, skewers! Under a glass of cold beer or a glass of vodka - a miracle, how good! We will tell you how to properly cook pork skewers, show the most delicious marinade so that the meat is soft and juicy, tasty and fragrant. You just have to choose the right meat and marinating method and fry the kebab deliciously on the grill.
Well, if the weather fails and you can’t get out into nature, you can easily cook a delicious pork kebab quickly in the oven on skewers or in a sleeve, it will also turn out great. The main thing is a good mood and a suitable company. A couple of salads and sandwiches to warm up while the kebab is fried, and success is guaranteed.
Grilled pork skewers: 5 best marinade recipes
If you are going to nature and are looking for how to cook pork skewers on the grill, the right recipe, we will show you several options for marinades. With them, your barbecue will turn out amazingly soft and juicy and will delight your friends. You can marinate meat for barbecue with vinegar and onions, in beer and soy sauce, with mineral water, on kefir, with kiwi, with lemon and honey, with mayonnaise. Marinade secrets and right choice we will also open the meat for you. It remains to fry it correctly - and this is also an art.
Pieces of meat are placed on a skewer across their fibers to give them a free state. It is not recommended to leave intervals with a skewer without meat, this will lead to charring of these places and give the skewers an unattractive look.
After the end of the planting procedure, it is worth examining the appearance of the barbecue and removing excess hanging pieces to avoid the appearance of coals. It is not recommended to put onions and vegetables on the skewer along with meat, as they differ in cooking time.
How and on what to fry pork skewers
Fuel can be charcoal, specially designed for barbecue and able to give heat in any case. In the absence of coal, you can use dry wood.
It is recommended to prepare in advance the dishes in which there will be water mixed with vinegar in a small amount. A few drops should be used for one or one and a half liters of water. This composition is necessary for wetting the meat, in order to give it excellent taste qualities and make it soft.
When cooking barbecue, you should monitor the coals, you must definitely wait until they burn out and lose their red appearance. Coals should be used hot, starting to gradually go out.
The meat is placed over the coals, and if there is a shortage of heat, it is pumped up with the help of a kind of fan made. If a fire breaks out in any place, it must be immediately extinguished by splashing water. Meat also requires infrequent wetting.
In the process of cooking, you should monitor the state of readiness of the meat, periodically turning it. It is advisable to constantly twist it, its appearance will tell about the complete readiness of the kebab, for complete certainty, you can cut and try one of the pieces.
If you follow all the rules for cooking barbecue, it will turn out excellent and will bring maximum pleasure when eating it.
Now you know how to cook pork skewers, we told you the options for preparing the marinade to make the kebab juicy, soft and tasty, how to choose the right meat, how to cut and marinate it, how to fry it properly. It remains only to start eating it and enjoy it. Bon appetit and have a great weekend!
