The long-awaited warm days have come - warmth and sun allow you to get out into nature. Have a good time relaxing fresh air together with friends and family. It is difficult to find a person who does not like barbecue. Everyone associates this dish with a great mood and a pleasant smell of a fire. But in order for the barbecue to be remembered for a long time, it is necessary to cook it from very good meat. So how to choose meat for barbecue?

Oddly enough, but men always take on the preparation of kebabs. In general, men and meat have a special relationship. Not all men take the initiative in daily cooking, but barbecue on a weekend at a picnic or in the country is their strong point.

The main secret of a delicious kebab is the right meat for the kebab. And in order for the kebab to turn out juicy and soft, it is very important to marinate and fry it properly.

Let's figure out how not to make a mistake and choose the right meat for barbecue.

How to choose the best barbecue meat

High-quality meat for barbecue is the key to a tasty and successful barbecue. Here are the basic rules for choosing meat:

It is best to take chilled meat

Fresh meat for barbecue is not suitable (especially beef), as it will turn out tough. It needs to be held for a while so that the muscles relax.

You should not cook barbecue from frozen meat, as it is devoid of part useful substances and it will be less juicy.

To distinguish chilled meat from frozen and thawed, you need to press on it with your finger: the meat must be elastic. Thawed meat has a more intense color, loose texture and dark red meat juice.

It is very important that the meat for the barbecue is fresh.

Pay attention to appearance meat: fresh chilled meat - dry. The color should be uniform, with a glossy sheen. There should be no mucus, blood, liquid on the meat. The surface is slightly moistened, not sticky, and the meat juice is transparent. A very important indicator of freshness is the consistency of meat: fresh meat is dense, elastic and even. Color fresh meat on the cut: pork should be pink, and beef and lamb should be red.

If possible, you should choose young meat for barbecue

The age of the meat can be checked with simple test: a thin piece is easily torn even by hands. The darker the color of the meat, the older the animal, the denser the muscle fibers. Shashlik from such meat will turn out tough.

Be sure to smell the meat: it should have a pleasant smell

The smell of quality meat should not cause negative emotions. If it is unpleasant, you should not buy meat. When pressing with a finger on the surface of the meat, the hole formed in this case is quickly leveled. In meat of suspicious freshness, the pressure pit flattens out slowly. In poor-quality meat, the fossa does not level out at all.

The quality of the meat is indicated by the color of the fatty layers, they should be white or light yellow.

In meat of suspicious freshness, the fat will be dull, sticky, and in poor-quality meat, it will be gray-yellow in color, sometimes with mucus.

Do not save time and do not buy already marinated meat for barbecue

firstly, it is impossible to determine the composition of the marinade, and secondly, it is impossible to correctly assess the quality of the meat. Flavor enhancers, preservatives and other additives harmful to the body can be added to the marinade.

Meat for barbecue should not be lean, otherwise the barbecue will not turn out juicy

Too fatty meat is also not good. Perfect option- This is meat with small layers of fat.

If in doubt about the juiciness of the meat, string small pieces of bacon on a skewer, alternating with meat. This will add juiciness!

What meat makes the most delicious barbecue

More than juicy kebabs than beef, and it does not need to marinate for a long time. Veal is also great for barbecues. Very tasty lamb skewers.

By the way, on the coals you can cook poultry, offal and seafood.

Lamb shish kebab

Previously, barbecue was generally prepared only from lamb. The meat of a young lamb is suitable for frying on coals. It is bright red. If the meat has acquired a darkish, ruby ​​hue, then the lamb is old. You need to eat lamb skewers right away, as lamb cools down very quickly.

Pork skewers

Many people prefer pork skewers. Please note that the meat should not be very fatty. Pork for barbecue should be light pink and with a little fat. Suitable for barbecue pork neck- meat located along the ridge on the neck. Here the streaks of fat are evenly distributed in the meat. Such a barbecue will be soft and juicy. The strip along the ridge on the back is also suitable, the loin will also turn out well. Less dry will be ham skewers - parts of the carcass with a small amount of fat. This part of the pork is better to marinate well.

Beef skewers

Beef meat is dry and harsh, so it is rarely chosen for barbecue. But if the choice fell on beef, then it is better to buy young, light veal. If you decide to fry kebabs from this particular meat, then take beef fillet or brisket. back leg beef carcass also suitable for barbecue.

Ossetian barbecue

Ossetian festive barbecue - fizonag, is prepared from young beef or lamb. This is due to the long-term traditions of this wonderful people. But if the preparation of barbecue is not tied to a holiday, then pork, poultry or fish are used. The key is to keep the meat fresh.

The marinade recipe itself is very simple, and the kebab turns out juicy and fragrant. The whole secret is that the amount of meat and the amount of onion is taken in a ratio of one to one.

Compound: meat (any fresh) - 2 kg.

Onion - 2 kg.

Salt and ground black pepper to taste.

Cooking method. We cut the meat into medium-sized pieces, add salt, pepper and onion, cut into large rings. We fold into enamelware, mix, put a small oppression and leave in a cold place for at least 3 hours. If possible, marinate the kebab overnight and refrigerate. Lemon juice and a little (100 g) dry wine are allowed in this marinade, this will add a little piquancy.

Georgian barbecue

Barbecue in Georgia is one of the most popular and favorite dishes, so the locals love and know how to cook it. Of course, everyone has their own secret of cooking this. wonderful dish. We especially liked the next option.

Compound: 2 kg pork - neck part,

Onion - 2-3 pcs.

Georgian seasoning for barbecue (not in bags) or a set of spices.

Wine vinegar (sprinkle only) or lemon juice.

Cooking method. We cut the meat into equal pieces, about 30 grams each, add the onion, cut into large rings, spices. If there is a ready-made Georgian seasoning for barbecue (you can buy it on the market, but not in a package in a supermarket), add it. Then the meat needs to be salted, sprinkle a little wine vinegar(lemon juice) and mix thoroughly. Let marinate in a cool place for 2-3 hours. The kebab is fried for 10-15 minutes. Served with satsebeli sauce and lavash.

Mexican barbecue recipe

This recipe is quite original, the meat is juicy with spicy bitterness, but not very spicy. The shish kebab smells incredibly good. Be sure to try it!

Compound: Pork, better not fatty 2 kg,

Chili pepper - 2 pcs.,

Onion - 3-4 pcs.,

Fresh pineapple - 200 g,

Vegetable oil - a little for frying

Tomato paste - 2 tablespoons,

salt, spices,

Sour cream - 2 tablespoons,

Cooking method. We cut the meat into small cubes of the same size, cut the onion into rings, pineapple into small pieces. The peculiarity of this recipe is that the onion is marinated separately from the meat. We put the onion in an enameled or glass dish, fill it with salt water, put it under oppression.

Fry the pepper until soft in a pan with a small amount vegetable oil. Then let it cool a little, grind with a blender along with pineapples, add a little oil, two tablespoons tomato paste, a spoonful of lemon juice and a couple of spoons of sour cream. Add seasonings - you can use ready mix spices or add saffron, coriander, oregano, white pepper, and salt to taste. Mix the finished marinade with meat and leave for 1-2 hours in a cold place. When stringing, alternate pieces of meat with onion rings. If suddenly the weather failed or there is no way to get out into nature, then this kebab can simply be baked in the oven at a temperature of 200 degrees, it takes 30 minutes to cook.

Shish kebab recipe "Gentle"

The recipe bears this name because even tough meat becomes tender if marinated in this way. The secret is simple, although a little exotic - kiwi is used in the marinade.

Compound: Meat - beef, pork or lamb 2 kg.

Onion 3-4 pieces,

Kiwi - 1 pc.,

Salt, spices,

A glass of mineral water.

Meat cut into portions large pieces the same size, add the onion, cut into rings, salt, spices, mineral water and set to marinate. Kiwi gives softness to meat, so you need to add it as follows: mash or cut into small pieces, add to pork 20 minutes before you start frying, lamb - 40 minutes, beef - 1.5 hours. If overcooked, the kebab will become too soft and will slide off the skewer. But this method is good if the meat needs to be marinated quickly.

Shish kebab recipe in sour cream

This method of pickling is very simple, it does not take very much time, but the kebab, if fried correctly, will be soft and juicy.

Compound: Pork (neck) - 2 kg,

Onion - 1 kg,

Sour cream - 1 liter,

Ground black pepper.

Cooking method. We cut the meat into pieces of 3x4 cm, cut the onion into rings, throw in a little salt and pepper, the rest should be added an hour before frying. We spread meat and onions in layers in an enamel bowl, pour sour cream. Leave in a cold place for 3-4 hours.

Even if you have your own favorite and proven recipe, don't be afraid to experiment. Perhaps you will not only be able to pleasantly surprise friends and family, but also replenish your piggy bank of recipes with something new. Have a nice and tasty holiday!

What a cottage without barbecue! I found the recipe for the most delicious barbecue in the wilds of the Internet last year.

I will not appropriate authorship for myself, but I will give the recipe in the original from Victor Rein, because it is written so juicy and savory that your mouth waters. From myself I will add that this is a really very tasty barbecue.

Meat for barbecue

So, in order to start cooking a real and tasty barbecue, you must first choose the right meat. What kind of meat should you buy? Someone loves only lamb, others do not eat pork, and still others eat any meat. For a good barbecue, pork is great, not very fatty, only fresh and not frozen. What part of the pork to take for the best result? I would not risk other parts of the pig meat, only to be disappointed later. Take the neck, and that's it. But, and right there, I will make one reservation. It has such a center, without veins, slightly pink in color, which goes along the spine on both sides. So, it is also not suitable for barbecue. And even if she gets on a barbecue, and this can always happen, then you will immediately start chewing like a chicken breast and without much taste pleasure, no matter what seasonings you use. Like all butchers, I will also assure you that frozen meat loses its main taste properties. Although, what can I say, our brother cannot take something for nothing. It happens that somewhere fresh meat is found, but also over time it does not always work out. Therefore, listen to at least one piece of advice: do not marinate meat frozen or otherwise. cold, let it first thaw to room temperature and drain all the blood water. Pay attention to the color of the meat: if the meat is faded, dried up, then it is not fresh and the barbecue will not work out of it. Conclusion: fresh meat, frozen, is better than not fresh! And draw the right conclusion yourself!

First, rinse the meat with running water and dry it with a paper towel. Who knows how and who pawed him before you, and the moisture in the pickle is not needed, absolutely. If you buy meat at the market early in the morning, marinating according to this recipe right away, then in the evening you can safely turn it on the grill!

We figured out the meat, by the way, the lamb will be even tastier, and I have been convinced of this more than once and, always, I will affirm this. I had a chance to somehow cook a barbecue for a purely Turkish society, they bought the meat for me themselves. What was mo. surprise that they snatched pieces of meat almost out of their mouths even from others! The lamb was marinated exactly according to this recipe! Therefore, I still try to treat my dear and respected guests with fresh lamb!

Using this method, we cut the meat into transverse washers 3-4 cm wide, then into identical pieces, removing the bar and tendons. Strongly do not get carried away with the removal of fat, this will give some juiciness. After a good workout, you can get the same as mine, where each shelf with meat comes out with a difference of two to five grams !!! With low-fat lamb, it is recommended to put fat tail fat between the meat. Let's leave this topic for lamb lovers.

Now pickle ingredients and the whole secret of my dish. We take from the calculation, let's say, 3-4 kilograms. The main system for marinating meat is not what ingredients to put there, it is even very important - in what order!

1. Salt(about 4-5 tsp). I’ll say right away that everyone has different tastes, I personally don’t add salt to anything on the table, I never even salt eggs or tomatoes. Two chemical compounds, sodium and chlorine, which make up salt, do not give anything good for the body, and the bones will spoil until arthrosis. Let's not talk about the fact that salt is simply necessary, it is impossible to do without it, etc. But under-salted kebab will be very inopportune, so it needs to be well and properly salted.

2. Black pepper and, I emphasize, LARGELY ground, as in the picture. No "dust" from the pepperbox! Better yet, crush the peas with the plane of the knife and then cut a little with the tip. When you chew the meat, these grains will give you a pleasant taste sensation. How many? 15 - 20 peas!!! Want more, for an amateur! By the way, black pepper is very useful for the body!!! Do you know vodka with pepper for colds? So, it is not vodka that gives a healing reaction, but black pepper itself!

3. Coriander. She and- cilantro. I think you are familiar with this name. Again, the question is how much? I think that also 15-20 peas will be enough. They need to be crushed in a mortar, first lightly fried. It may already be sold ground. But, in no case, maybe I, and I repeat, overdo it with seasonings - DO NOT! Otherwise, you will not get the real taste of meat. If the coriander is already ground: a little more than half a tsp. More precisely, it will be like in the photo. I have seen green cilantro skewers marinated, but in order to advise you, you need to check it yourself. I haven’t tried it - I don’t know, although I’ll definitely try to marinate it like that as soon as the opportunity arises.

4. Basil. I have it in a jar, dry. Sold in almost all stores. Take as much as ground coriander. In a teaspoon size, this is 1/2, a little more can be! This herb does not have such a sharp and pungent taste.

5. Thyme. He is Thyme. One of the Asian spices, from which dry thyme greens are used. In small quantities, it complements vegetable and meat dishes, as well as various salads. The use of thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in thyme-infused water to gain strength, energy, and courage. In the Middle Ages, girls embroidered a sprig of thyme on the scarves of knights for courage. How many? Per kilogram - one, two pinches, rubbing lightly with your fingers.

6. Zira She is Kumin. Do not confuse with cumin or dill. Such things do not go to the barbecue at all. Look in stores, with friends and it will pay off for you! I have not seen it in German stores, but in Russian stores there is for sure! Quantity? A very specific seasoning, a little less than half a tsp will suffice. Zira is very specific in taste, so be careful in its quantity. Zira is very similar to dill, do not confuse!

7. Bay leaf, a couple of pieces. Let it even break into small pieces there when mixed. When you put meat on skewers, noticing it, just put it aside. They don't eat it!!!

8. Red pepper, paprika. Ground, sweet. You can have a teaspoon without a "slide". It will give a little desired flavor and a beautiful color when frying. Want to add spice? One clove of crushed garlic, add a hot, capsicum, but I warn you that the taste of the meat can be very overpowered, I think you don’t need this, because you wanted a real kebab, right?

9. Onion. We cook in two ways: onions, which are smaller - in meat, larger onions - for a snack. First, cut large onions and only rings. Rings must be separated from each other. We sort it out neatly and separately add the rings to the dose, and mix everything else with the meat. Eat barbecue rings! And not some kind of waste or ponytails, chopped at random. Aesthetic culture and accuracy should be present in the first place! Approximately 5-6 bulbs will suffice. As some write, it seems to me that there will be a lot of onion 1: 1, just cut it correctly so that it gives the juice. For convenience, in the second way, you can pass the onion through a meat grinder, and then squeeze the resulting mass through gauze. This is what I use, it’s very convenient and I don’t have to mess with onion waste. It is even easier to pass through a juicer, it will be more practical, but there will be more trouble with washing the machine. The next day, onion rings can be sprinkled with vinegar diluted with water and sprinkled with red or black pepper, as you like!

10. Sunflower oil, do not confuse with olive oil, 5-6 tablespoons. Yes, yes, you absolutely heard right, sunflower oil! Imagine for yourself that you threw meat into a frying pan, without oil. And, no matter how non-stick pan you have, any meat will simply start to burn. This is what happens in the pictures of other kebabs, where charred edges stick out, and you need to chew them, because spitting them out is ugly, and simply inconvenient. Add the oil after all the added, mixed seasonings, in exactly the same sequence as it is written.

11. And now, having put everything that is written above into the meat, passing between the fingers, we begin to mix everything well, adding an equally important and, even I will say, effective product, this is - LEMON. A good-sized lemon will suffice for half. Just be careful, squeeze out only when everything is already mixed with seasonings and oil. Getting a lemon on clean meat, it will immediately become a "stake", as after vinegar, so vinegar simply does not go into the barbecue.Vinegar can be poured over already fried barbecue.

12. A quarter, maybe a half, natural pomegranate juice will add even more compliments to you and even more reliably hide the clue to your recipe! Pomegranate, in the summer, you are unlikely to find it anywhere, and it is better to neglect juices in the store. Many tests show that the pomegranate was not even nearby. So, let's leave your experiment until late autumn.

All this is thoroughly mixed and left tightly covered in a saucepan, pressing down on top with a plate suitable, approximately in diameter. Put something heavy on top and leave it until tomorrow. Although, as I mentioned above, if the meat is fresh, then it will also marinate for the whole day. In the morning, mix everything, now enjoying the smell that will already come from the meat. You can even lick it or bite it off, now there is nothing terrible in this meat.

And this is how fresh, soft, vigorous, pickled meat should look like. It can be immediately distinguished from bad meat. Conclusion: be friends with the butcher, at least find out on what days he slaughters. Exceptional case if you do it yourself. I will now also pay attention to the barbecue. It must also meet certain criteria. It is best to have iron, and even better with stainless steel, the thicker its walls, the better. It will retain heat better and fry the extreme pieces.

And do not torture yourself with hunger, making barbecue on bricks or somewhere on hanging chains.

Barbecue for barbecue

My barbecue looks like this: length - 60 cm, height 15 (from the grill) and width 22 cm. The main mistake of those who make barbecues: the grill should not have a large number of holes. Let it be better to have a quarter of the bottom of the brazier at all only from the lattice, the rest is solid iron. You will see how the meat will simply blush, and fry to the full depth. And most importantly, it will not flare up under the flames of fire, where the meat will immediately take on a smoky color and lose the taste we all need. Do you want to eat soot??? Me not!!! Smoking is a completely different topic and in this case it simply will not be appropriate.

Also, I will not focus on the fact that the meat should be fried in a good heat all the time, turning and, in no case, should not be doused with flames. Let the coals burn well, fan the ashes, and only then do the most beautiful thing in this art - fry the barbecue! Every self-respecting skewers should know this!

Skewers and containers for barbecue

Next to the barbecue there is all my yummy marinated and put on skewers! Everything is very convenient, practical! As for lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat is cooked quickly, just a couple of minutes is enough. Women especially need to learn one truth. they often confuse juice from fried meat with blood, so they ask for more toast. Although the meat is already quite ready.

And I will open my tradition to everyone. When the coals are hot, I always roast just one stick first. For the success of the event, I will pour a glass of good red wine and evaluate the quality of the future barbecue. I will give the guests a try, albeit not for everyone, teasing them to the limit. And then it went - let's go!

I, personally, had cases when close friends, one even a butcher by education, lost the power of speech while eating. And after 5-6 sticks, exhaling, he said that he had never eaten such a barbecue! Now, by the way, pickles just like that!

No need to make meter-sized skewers. By the time you get to the last piece while eating, it will already be cold. Secondly, waving a “sword” at the table, saying what a delicious barbecue, you can gouge out a good friend’s eye. And how wonderful it is to eat barbecue from a skewer when it is still hot. In this case, I use my own, short, total length 37 cm, skewers. If you have only 20 of them, then you have no friends, and you cannot invite someone to visit. Meat should be put on skewers to the last piece. Or do you do this: -Hey, Vovan, come on, finish your meal, come on, skewer, I need to fry Kolka!

I have 90-100 of them, they don’t rust, they don’t ask to eat, unless they put meat on them, and there’s enough for everyone. And on nature I take all the meat already put on and only on skewers. In a special container and from any insects hidden. I put marinated meat on skewers only myself and only at home. I do not bother my ladies with this work, if I have taken up the matter, then I will bring it to the end. I do not want to offend our dear and beautiful sex, but the meat should not scroll on skewers or hang down to the very coals.

As for the size of the sticks, while eating, it's better to take another, fresh, hot stick, so I plant 5-6 pieces each. For lovely ladies, one skewer is enough, she would like to try the second one, but with huge skewers she is afraid that she will suddenly fail. With my size, you can safely regulate the amount of shish kebab eaten. After all, we are not in the Stone Age with a spinning mammoth or in a competition: “Who will eat more!” Although, at good barbecue, any thought of a diet just disappears! And two or three skewers, your lady can always eat with pleasure!

Again, a case from life. The day dragged on with all sorts of things, there was a late evening, a sauna and, accordingly, a barbecue. One lady from a family circle was very indignant, like, at night, looking at such a dish!? From her youth, she knew the rules of nutrition, looked after her figure, and, by the way, she swallowed three sticks, and even a mug of beer upstairs !!! ...

The last condition and not least: always put guests at the table, let them skip one glass of salads. No walking around the barbecue, everyone must sit at the table! Let them inhale with their nostrils what you cook there. Your place is only by the fire!!! This is where you start serving them your barbecue!

Shashlik should only be eaten hot! And yet, if you treat with a barbecue, let it be only a barbecue. Something from a snack, such as: pickles, tomatoes, squash. Sweet peppers, black olives, onions, dark bread and, of course, good vodka! There should not be any manti and pies, because you treat only SHASHLIK!

I don’t know where they will kiss you later for this, but you will definitely be the first barbecue in the village! This is how the first skewer looks like, sizzling, roasting and not burning on a hot fire. And the juice, what juice is running, just look! If he drops on the fire, then this drop will immediately burst into flames, and at the bottom of the brazier with the least ventilation, this will not happen.

PS: as one wise man said that: "We live in this world not to eat, but we eat to live !!!"

February 29, 2016 3341

The history of barbecue originates from the distant past. According to legend, the dish was invented by Turkic warriors.

They took meat on trips, and in order to avoid spoilage of the product, they kept it in leather bags with wine. During a halt, the pieces were strung on spears and fried over an open fire.

Some people are convinced that a real barbecue does not need to be marinated, it is enough to sprinkle it with spices after frying. But such a recommendation is only suitable for proven homemade meat, in other cases, the taste may not live up to expectations.

Therefore, it is worth using a mixture of acid, oil, seasonings and salt to give the meat an amazing aroma and tender texture.

It is easy to explain why people often choose pork for barbecue. It has the perfect balance of tenderness and fatness.

Such a dish will be extremely satisfying, while not causing a feeling of heaviness in the stomach, if consumed in moderation. Pig meat absorbs the marinade quickly enough, and does not dry out during cooking.

How to choose the most suitable meat for barbecue: what you need to know?

The first step on the way to a delicious barbecue is the selection of meat. It is important to pay enough attention to this so that in the future there are no difficulties.

A piece that will be marinated in the future and fried over a fire should be both not too lean, but not too greasy. Culinary experts argue about which part of the animal's body is better to use for barbecue.

Pork neck seems too oily to some, so they use a mixture of ham and neck meat. Interesting taste has a shish kebab from a shoulder blade.

Of course, it is necessary to monitor the quality of the cut. The main selection criterion is the freshness of the meat.

Pay attention to the color: it should not be dull or uneven. Good pork has a rich, glossy pink hue.

In addition, take a look internal fat: yellow indicates the advanced age of the pig. Too dark meat is also a sign of old age; such a kebab can be tough and tasteless.

Freshness can also be checked by pressing a piece with your finger. Recovery should occur quickly, but if the tenderloin has lost elasticity, this may indicate the beginning of decomposition processes.

Remember that it is best to choose chilled young pork. Frozen or fresh meat does not have such a rich taste, and the consistency may also suffer.

The best pork skewers recipe

The most delicious classic recipe pork kebab is striking in its simplicity. You can experiment by adding all sorts of non-standard ingredients to the marinade, but for cooking traditional barbecue just take the following ingredients:

• Meat - 1500 g;
• Onions - 4 heads;
• Lemon - 1 pc.;
• Chili pepper - 1 pod;
• Vegetable oil - 3 tbsp. l.;
• Purified water (or mineral) - 2 cups;
• Salt and spices - to taste.

First you need to cut the meat into not too large pieces. Chop half of the prepared onion as well, so that as a result you get rings with a thickness within a centimeter.

Separately, prepare the marinade: grate the remaining onion, add finely chopped chili, squeeze the lemon juice. Add mineral water, oil, salt and spices to the resulting mixture. The standard set includes a mix ground peppers and oregano.

Thread the skewers onto skewers along with onions.

What types of marinades can be used?

The most delicious is the classic recipe, in which there are no extra ingredients. But this does not mean at all that you are obliged to listen and constantly cook it just like that.

Many people like to experiment, so you can cook pork skewers differently each time, choosing the best taste for yourself.

There are many marinade recipes where everyone can find something interesting for themselves. Fans of Asian cuisine will love the mixture with ginger and soy sauce.

Classical

Previously, you were familiar with traditional recipe barbecue, which is considered the most delicious. In one of the variations to oil, spices and lemon juice vinegar and a few tablespoons of Dijon mustard are also added.

Spicy

amazing delicious marinade made from a mixture of yogurt, cayenne pepper and lime juice. It is suitable for both meat and fish skewers.

Citric

Lemon juice is an excellent substitute for vinegar, even tough meat is marinated in it. In addition to the juice itself, you need to take lemon zest, mint, olive oil and oregano.

soy

This marinade will definitely appeal to lovers of Chinese or Japanese cuisine: Take a few cloves of garlic, soy sauce and a special mixture of five spices. You can show imagination and add other components to soy sauce and garlic.

sour milk

This barbecue is especially tender thanks to the yogurt that is part of the marinade. In addition to it, take some garlic. From spices, add cloves, cinnamon, turmeric and cardamom.

Fans of grilled meat are advised to cut pork more than large pieces to keep it juicy. In winter, it is better to grind it into small cubes, then the frying will be faster, and the tenderloin will not lose its taste.

To prevent pork meat from being tough, control the combination of acids and oils in the marinade: they must be contained in equal proportions. You can also add pineapple, kiwi or papaya to the mixture to soften, but in this case you should not keep the pork in the marinade for more than two hours.

Campers sometimes mix all the ingredients and marinate pork skewers in plastic bag, preliminarily releasing air from it.