Methods for marinating meat for pork barbecue. Preparing the pieces

As soon as sunny warm weather sets in, residents of cities and towns begin to look forward to the weekend with great impatience. Why? The answer is simple: it's time for picnics and barbecues! The kebabs are so amazing meat dish, which never bothers and does not bother. The very word "barbecue" came to us from the Crimean Tatar dialect, where it means "something on a spit." Even ancient people knew the recipe for barbecue from pork, lamb, beef and other meat, fried at the stake. Of course, in different countries shish kebab is called and cooked in different ways. Most importantly, when buying meat in the market or in a supermarket, ask the seller for a license and all the necessary certificates, because poisoning with this product is very dangerous, sometimes it even ends in death. Be carefull!

In post-Soviet countries, barbecue is used to be cooked on skewers and most often from pork meat. In order for it to be tasty and juicy, it must be marinated in advance. How to soak pork skewers? There are a huge number of interesting, complex and not very marinade recipes for cooking meat. I will try to reveal for you the most successful and delicious, in my opinion, recipes for cooking shish kebab and marinade for it.

Recipe number 1. Pork skewers in vinegar

Barbecue is prepared based on a company of 5-6 people. The most tender marinated meat is obtained from pork neck. Cut the meat into cubes about 5x5x5 cm in size. Peel the onions (you can use regular, white or red) and cut into rings of medium thickness. Then mix thoroughly the meat with onions and seasonings. You can use only salt and pepper, or you can also add a special seasoning for barbecue. Add about 100 grams of 9% vinegar per liter of water. Pour half the water into the meat, mix thoroughly so that it is saturated with the solution everywhere. Add the rest of the water so that it covers the product completely. Put oppression on top. Leave to marinate overnight the night before the picnic. The next day, prick the meat on skewers mixed with onions from the marinade and fry over a fire.

Alternative option. Recipe number 2

The second way to soak pork skewers is to marinate meat in lemon. To do this, wash the product well, cut it into pieces with a children's fist. Also wash the lemons and cut into slices. In a separate bowl, mix coriander, basil, cumin, paprika, ginger, red and black ground pepper, cinnamon, lavrushka, salt and oil. Mix all the ingredients thoroughly, then add meat and lemons there, close the lid tightly and leave to brew for 8-10 hours. Once every 2-3 hours, everything must be stirred. Marinated meat is strung on skewers, fried for 10 minutes and garnished with lemon slices. Shish kebab "Pikantny" is ready to eat!

Cooking process

If you already know how to soak pork skewers, this is only half the battle. You have to know how to cook it properly. Firewood for barbecue is best taken from oak, birch, linden, aspen or other deciduous trees. In no case do not use coniferous trees for a fire, otherwise you risk getting meat with a distinct aroma and taste of resin. Also, for ignition, I do not advise using anthracite and coal, as they will give barbecue bad smell and they will bury it. Even if the weather is windy and it is very difficult to start a fire, do not add fuel to the fire. Otherwise, the taste of meat will deteriorate once and for all, you will have to throw it away. You need to fry pork on skewers for about 7-10 minutes, turning them around the axis every two minutes, allowing the meat to fry on all sides, but not burn and stay juicy. Can spray product lemon juice, mineral water or beer. And the last thing: before soaking the pork skewers, cut off excess pieces of fat from it so that it is not too greasy, remove possible cartilage and pieces of bones.

Many housewives are happy to cook the most different dishes from beef, well understanding how useful it is. But when it comes to barbecue, they choose not her, but any other meat. It's all about a strong belief: a delicious barbecue will not come out of beef; when roasted on coals, it will turn out to be dry and tough, one might say, even inedible. However, this statement is true only if it is wrong to choose meat for barbecue or make an inappropriate marinade for it. Having correctly chosen and marinated beef for barbecue, you can cook tasty dish, the same juicy and pleasant taste as from other types of meat with a more delicate structure.

How to marinate beef

When cooking beef skewers, the most important thing is to properly marinate the meat. Otherwise, the kebab will turn out completely dry, it will be impossible to chew it.

Start by choosing meat. Frozen beef is not good for barbecue. You need to choose fresh or chilled meat.
For barbecue, a rump, tenderloin, a piece from the back leg is suitable.
If possible, it is better to give preference to veal: young meat when cooked on coals turns out to be more tender, and it cooks faster. The lighter the meat and the less fiber it contains, the better.
It is necessary to cut the beef into shish kebab across the fibers into medium-sized pieces. The best option is pieces the size of two matchboxes laid on top of each other.
Before marinating, beef can be lightly beaten with a kitchen hammer, then the kebab from it will turn out to be softer.
In order to marinate beef, you need products with enough high level acidity: vinegar, wine, lemon juice and the like. Such soft marinades, like mineral water or soy sauce, in the case of beef can be powerless.
The acid reacts with aluminum, resulting in the formation of harmful substances. For this reason, pickling beef in aluminum dishes is unacceptable. Not a good choice would be wooden tub. The best choice- glass or ceramics, enameled containers and stainless steel utensils.
It takes a long time to marinate the beef. This usually takes 6 to 12 hours, depending on the marinade chosen and how young and tender the meat is.
Salt should not be added immediately to the marinade: it tends to draw liquid from the products. So that the beef does not become too dry, salt is added to the marinade shortly before cooking the barbecue, about 20-30 minutes.
Beef will marinate better if you place a weight on top.

You should not buy store-marinated beef for barbecue, as it is difficult to determine how good quality the meat used for this and how good the marinade chosen for it is. Moreover, marinade recipes are not so complicated that they cannot be made at home, even if there is no culinary experience.

Marinade for beef with kiwi

beef - 2 kg;
kiwi - 3 pcs.;
lemon - 2 pcs.;
vegetable oil(refined) - 50 ml;
onions - 0.25 kg;
sugar - a pinch;
salt, pepper - to taste.

Cooking method:

Wash the beef. get wet kitchen towel. Remove the films, but leave the fat, if it comes across. Cut across the grain into slices about 3 cm thick. Beat with a mallet, placing the pieces in a bag so that the spray does not fly in all directions. Pepper and cut the beef into pieces suitable for barbecue.
Peel the onion from the husk and cut it into rings, preferably not too thin. Put in a bowl with meat, mix.
Wash the lemons, cut in half, squeeze the lemon juice. Mix it with vegetable oil.
Pour the mixture over the beef. Mix everything well so that the marinade covers each piece of meat.
Cover the meat with a plate, put a jar of water on top. Put it all in the refrigerator for 6-8 hours, preferably overnight.
In the morning, wash and peel the kiwi, cut into pieces and puree with a blender. Add some sugar, stir.
Transfer the kiwi puree to a bowl with meat, mix. Leave for at least another hour, preferably 2 hours.

Just before you string the meat on skewers, salt it and mix it. Kiwi contains quite a lot of fruit acids, which soften meat very well and prevent protein from folding during heat treatment. For this reason, beef skewers marinated in kiwi puree always turn out soft and juicy.

Marinade for beef with vinegar

beef tenderloin - 2 kg;
onions - 0.5 kg;
seasoning for barbecue - 40 g;
table vinegar (9 percent) - 50 ml;
vegetable oil - 50 ml;
mineral water (with gas) - as needed.

Cooking method:

Wash the beef tenderloin, pat dry with paper towels. Cut into pieces suitable for barbecue. For softness, these pieces can be beaten off.
Rub the pieces of beef with barbecue seasoning.
Peel the onions from the husk, cut them into rings about 2-3 mm thick. Add to meat, stir.
Pour oil into beef, mix.
Dissolve vinegar in a glass mineral water. If not, you can use the usual boiled water, although the mineral allows you to marinate the beef a little faster.
Pour marinade over meat, mix well. Top up with a little water if necessary.
Set the oppression on top and put the container with the meat in the refrigerator. Marinate it for 8-10 hours.

Marinade for beef with mayonnaise

beef pulp - 1 kg;
mayonnaise - 0.4 l;
lemon - 1 pc.;
garlic - 5 cloves;
salt - to taste.

Cooking method:

Wash and dry the beef. Cut it into pieces weighing 40-50 g.
Pass the garlic through a special press and mix with mayonnaise.
Wash the lemon, cut it in half and squeeze the juice out of it.
Combine lemon juice with mayonnaise, mix.
Put the pieces of beef in the mayonnaise. Mix well so that the sauce coats each piece of meat.
Put the dishes with meat in the refrigerator for the whole night.

Marinate beef in mayonnaise for 8-10 hours. Then the barbecue from it will turn out tender and juicy.

Marinade for beef with kefir

beef - 2 kg;
lemon - 1 pc.;
kefir - 0.5 l;
garlic - 5 cloves;
a mixture of peppers, salt - to taste.

Cooking method:

Prepare the beef by washing, peeling off the films, drying with napkins and cutting into pieces of the desired size.
Finely chop the garlic with a knife, mix it with ground peppers and put in a container with meat. Stir to distribute seasonings evenly.
Wash the lemon and dry it. Cut it open, squeeze out the juice. Grate the zest. Mix the zest with lemon juice.
Pour kefir into the juice, mix. Pour this mixture over the meat.
Stir the beef, cover with a plate and refrigerate for 10-12 hours.

In kefir, it makes sense to keep beef longer, since this marinade is not too sour. If you remove the meat from the marinade earlier than after 10 hours, the kebab from it may not be soft and juicy enough, so it’s better not to risk it and marinate the meat for a sufficient amount of time.

Marinade for beef with lemon

beef - 1.5 kg;
lemons - 2 pcs.;
olive oil - 150 ml;
garlic - 4 cloves;
ground black pepper - 5 g;
salt - to taste.

Cooking method:

Wash the meat, dry with napkins, cut.
Squeeze juice from lemons. Add the zest of one lemon to it. Pour in the pepper.
Pass the garlic through a press, add to the lemon juice.
Pour oil into juice. Mix thoroughly.
Pour the marinade over the meat. Stir and put in the refrigerator.

Marinate meat in lemon marinade you need 10-12 hours, under pressure - 8-10 hours.

Marinade for beef with wine

beef - 1.5 kg;
red dry wine- 0.2 l;
garlic - 5 cloves;
spicy capsicum- 1 PC.;
onions - 0.3 kg;
salt - to taste.

Cooking method:

Cut the beef into pieces of 40-50 g.
Finely chop the garlic with a knife.
Peel the onion, cut into not too thin rings. Spread with your hands and put to the meat.
Wash the pepper and cut into rings, removing the seeds from them. Put to meat.
Pour wine into a container with meat, mix everything.
Place in the refrigerator with a weight on top.

Marinate beef for barbecue in wine for 8-10 hours. In this marinade, it turns out to be spicy, this must be borne in mind.

Marinade for beef with pomegranate juice

beef - 1 kg;
lemon - 1 pc.;
pomegranate juice - 0.5 l;
vegetable oil - 20 ml;
onions - 100 g;
fresh cilantro - 20 g;
ground coriander, black pepper, salt - to taste.

Cooking method:

Wash the meat, blot with a napkin, cut.
Chop the cilantro with a knife. Mix with coriander and pepper. Pour this mixture into the meat, stir.
cut the onion small pieces, add to meat, stir.
Squeeze the juice from the lemon, mix it with oil and pomegranate juice.
Pour the mixture over the meat. Stir. Place in the refrigerator for 8-12 hours.

Don't forget to salt the beef before cooking.

Instead of pomegranate juice, you can use juice from sour apples, as well as Pineapple juice. The rest of the recipe will be identical. The marinating time will remain the same.

Properly marinated beef should also be fried on skewers correctly. Don't forget to turn the skewers frequently and drizzle the meat with the marinade.

Served with beef skewers spicy ketchup, adjika, fresh vegetable salad.

Greetings, our dear readers. Spring is in the yard, the first warm days, it's time to fry pork skewers. As they say: open the barbecue season. Shashlik is an amazing dish, with a very tasty meat. Bonfire, smoke attached spicy taste meat. Yes, this can not be cooked in the oven.

Today we will talk about the classics, almost. Traditionally, barbecue is made from pork. The meat is not expensive, while juicy and soft. You can always please family and friends with this dish.

There are a few simple tricks that everyone should know about. Then the barbecue will be amazing. Let's talk a little about this today.

Also in the previous article we already talked about juicy recipes, you can read, there is one awesome recipe, which makes even the driest meat juicy and tasty:

Well, now let's get started and consider the recipe, according to which we have been preparing delicious pork skewers for a very long time and often.

Subtleties of preparation and preparation.

Meat for barbecue.

When it comes to pork, it is best to use the neck or neck. We usually take the collar. Always choose fresh, chilled meat. If necessary, films and excess pieces of fat can be removed. But do not remove a lot of fat, it gives juiciness to the meat.

How to cut meat for barbecue.

Pork is best cut into equal square pieces 3-5 cm wide. If you cut the meat too finely, it will be dry. If the meat is too big chunks, then in the middle it will remain raw.

Cooking coals for barbecue.

Wood-fired barbecues fruit trees are especially fragrant. But you can cook excellent barbecue on ordinary coals. Moreover, if you do not buy coals, then you can make a fire on birch wood. They give more heat and do not smoke much.

If you have a brazier, then everything is extremely simple. If there is no barbecue, then you need to show ingenuity and a little work to organize a place for cooking barbecue. You can make a fire right on the ground.

If you want to cook several servings of barbecue, then you need to prepare a place that will keep heat from heat longer. You can build something similar to a brazier from bricks or improvised materials. You can dig a rectangular small hole and make a fire in it. It is important to take into account that in order for the firewood to burn out, oxygen must flow to the bottom of the pit. To do this, either we make access for oxygen from the side, or we stack firewood with a house (tent).

How to barbecue.

Don't turn the meat too often as this can dry it out. Only at first turn the meat quickly. You will get a small crust, and then fry as usual.
Periodically sprinkle the meat with the remains of the marinade, wine diluted with water, beer ... so the meat does not overcook and retain its juiciness.
Do not let the flame appear, otherwise the meat will burn.
If there is not enough heat, turn the coals or inflate them slightly (avoid flames). This procedure is best done after removing the skewer from the fire.
The readiness of meat can be checked in several ways: cut the largest piece of meat, the juice should be transparent; we pierce the meat with a knife, if the meat is soft, then it is ready (again, pay attention to the color of the juice).
The temperature from the heat can be checked by holding your hand over the coals in the place where you plan to roast the meat.

A few words about the barbecue marinade.

Today we marinate shish kebab in onions. Onions have the ability to perfectly tenderize meat. In addition to the described technology, you can use several of its variations:

Marinate meat in onion juice. This pickling method gives an excellent result, but it is not always possible to get onion juice.
We grind the onion with a meat grinder, blender or grater and marinate the meat in this gruel. The meat marinates beautifully. But onions have the ability to caramelize, and if you leave pieces of meat in onion "breading", it will burn very quickly. The solution was suggested by one friend - before cooking, rinse the meat in dry wine.
If you need a very quick result, then you can use the recipe described below, but in addition to onions and spices, add highly carbonated mineral water to the meat.

Classic: pork skewers.

This recipe is quite common, but we get it best of all, so we will describe it first. Quite simple, it takes time to marinate, it is better to start in the evening in order to cook kebabs the next day.

Ingredients:

Pork neck - 1.5 kg;
Onion - 500 g.

For marinade:

Onion - 1 kg;
Salt - 2 tsp;
Black ground pepper - 0.5 tsp

For pork skewers, it is best to choose a neck or neck. We cut the meat into equal pieces with a side width of 3-5 cm. If desired, you can make small cuts or punctures along the fibers, but this is not a mandatory procedure.

Peel the onion and cut into large rings or half rings.

Part of the onion can be left for stringing on skewers.

We put the meat, onions and spices in a suitable container. If desired, you can add any spices and seasonings to your taste.

Mix well with meat and onions. You need to knead the meat with onions until the onion becomes soft and acquires a dark shade. The juicier the onion, the better.

The mixing process may take 10 to 20 minutes.

We tamp the meat with onions in a suitable container and leave to marinate, ideally all night.

If you need to speed up the marinating process, then you can pour the meat with highly carbonated mineral water, then the meat will be ready in 1-2 hours.

Step 6

Meat can be strung along the fibers on skewers in pure form, or you can alternate it with onions, tomatoes, bell pepper, eggplant, zucchini, potatoes, or other vegetables to your taste.

We fry the meat with onions, and we use fresh onions, not from the marinade.

The onion from the marinade has already given all its juice to the meat, and it doesn’t look very marketable, so we cut the fresh onion into rings.

Alternately string pieces of meat and onion rings onto skewers.

We string larger pieces of meat on the center of the skewer, smaller ones along the edges.

It is necessary to prepare all the skewers before sending them to the fire.

We check the temperature over the fire with our hand and put the skewers over the coals.

Important! The fire must burn well so that there are no flames, otherwise the barbecue will burn.

Turn the skewers as you cook the meat.

This should not be done too often, otherwise the meat will turn out dry. During the cooking process, the meat should be sprinkled periodically with the remains of the marinade, diluted with water, wine or beer.

We monitor the temperature over the coals. If necessary, you can lower or raise the skewers / barbecue. If it is not possible to adjust the height of the skewers, then the coals can, depending on the need, either be lightly sprinkled with water, or mixed and inflated.

The readiness of kebabs can be checked in several ways:

- You can cut the largest piece and check the color of the juice, it should be transparent.

- You can pierce the meat with a knife, if it is soft and the juice is clear, then the barbecue is ready.

Serve the shish kebab hot, after removing it from the skewers. Meat is best served with bread, sauces and a large number of greens, bon appetit!

Pork skewers according to a very quick recipe (video).

Here good video how to make barbecue quickly, while it will turn out very tasty. Plus there are some secrets on how to make it real delicious barbecue. We look:

Vinegar marinade for pork barbecue with mustard.

very fragrant and spicy dish on coals. For this barbecue, choose pork neck for pickling. The marinade includes fresh vegetables, some mustard and vinegar. The taste will be amazing.

We will need:

Pork neck - 1.5 kg;
Onion - 2 pcs;
Garlic - 5 cloves;
Tomatoes - 2 pcs;
Red Bell pepper- 2 pcs;
Vinegar 9% - 4 tbsp. spoons;
Mustard - 2 tbsp. spoons;
Vegetable oil - 50 ml;
Salt - to taste;
Seasoning - to taste.

Prepare the meat, rinse, dry. cut into portioned pieces removing excess fat and veins. Transfer to a deep bowl.

Do not cut off all the fat, it will only add juiciness.

Peel the onion and garlic. Cut the onion into half rings, chop the garlic finely, send to the bowl.

Cut the tomatoes into quarters, remove the core with seeds from the sweet pepper, cut into rings. Add to pork, mix everything with your hands.

Then add spices, I use natural kebab mix, grill seasoning. Mix well.

Pour in vegetable oil, vinegar. Add mustard, then mix thoroughly to coat each piece with marinade.

Cover the bowl with meat and put it in the refrigerator to marinate for 4-6 hours, it is even better to leave it overnight.

Before frying, string the pieces on skewers, fry on coals until tender. Have a delicious picnic, bon appetit!

Pork skewers in beer marinade.

Pork skewers, or rather its brisket - for lovers of fatty barbecue with large quantity fried lard. Fatty meat does not require a special tenderizing marinade, so the beer in this recipe has the role of flavoring. Lard marinated in beer turns out to be very fragrant, with the taste of hops.

Everything is prepared quite quickly, spend about 3 hours.

Ingredients:

Pork belly - 600 g;
Onion - 2 pcs;
Light beer - 0.5 cups;
Salt to taste;
Pepper to taste;
Spices to taste.

Cut the meat into pieces, onion - in thick circles. Combine everything in a container, salt and pepper to taste, stir, rubbing the spices into the meat.

Pour cold beer and leave for 1 hour.

Thread meat with onion onto skewers.

Barbecue from pork belly on moderately hot coals to a crust.

Fatty shish kebab should always be served hot, in the cold it loses its taste qualities, and not everyone likes frozen fat. Therefore, if such a pork belly kebab has cooled down, it can be easily warmed up in microwave oven. Pork skewers are best served with vegetables, citrus slices and herbs.

Awesome marinade for pork kebab sleep matsoni (kefir) (video).

We made pork kebabs according to this recipe as shown in the video. For those who cannot get yogurt, like us, we tried it for the first time on kefir. It is also very tasty, so we advise everyone to try it.

Marinade with nutmeg and lemon juice.

extraordinarily soft, spicy kebabs from pork you will succeed if the meat is pre-marinated in nutmeg with lemon juice. Great snack in nature will bring a lot of pleasant impressions.

We will need:

Pork - 1 kg;
Red onion - 8 pcs;
Nutmeg - 4 tbsp. spoons;
Juice of one lemon;
Salt - to taste;
Ground black pepper - to taste;
Seasoning for pork - 1 tbsp. a spoon.

Cut the onion into rings, put some in a deep bowl. Lay the sliced pork on top. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.

Then, in a separate bowl, mix the second part of the red onion with the juice of one lemon, while crushing the onion until the juice forms. Transfer the marinade to a bowl and mix thoroughly. Cover the dishes, remove to marinate in a cold place for 6 hours or more.

Fry the meat on skewers on the grill until a beautiful crust forms. Good mood to you, bon appetit!

That's all we have, write your opinion in the comments. Also join us at Odnoklassniki and support us on our channel Yandex.Zen. All for now, opka and see you in new releases.

Pork skewers: best recipes with juicy and tender meat. updated: April 25, 2018 by: Subbotin Pavel

Anyone who loves meat cooked over a fire knows that the success of any barbecue is more than half dependent on the marinade. Of course, you can simply fry the meat and not bother preparing the marinade. In addition, gourmets believe that tough or old meat usually needs a marinade, and juicy and fresh meat can be fried in its pure form. However, the preparation of the correct and juicy barbecue requires special skill, since meat that is cooked on fire, having come into contact with it, can lose all its juice and dry out greatly.

In this case, it is very important to be able to ignite correctly and prepare the coals, and only professionals and experienced barbecue people can do this. And for those who are not familiar with the science of barbecue, it is recommended to marinate the meat. The marinade envelops all the meat, thereby stopping the flow of meat juice, and protects the meat from burning. In addition, the marinade is able to make the meat softer and contribute to quick cooking meat. A well-marinated kebab turns out to be more juicy and tender and is much easier to digest by the human body.

There are a lot of options for marinating shish kebab, and each shish kebab has its own unique recipe. The most common marinade option is: a mixture of onions, peppers and vinegar. Onion - it is considered to be the basis of the marinade basics, the more it is in the marinade, the better and tastier the kebab will turn out. It can be crushed with a blender, cut into rings, chopped or even passed through a meat grinder. If vinegar is present in the marinade recipe, then it is better to replace it with lemon juice, because vinegar makes the meat tougher.

Meat also perfectly softens various dairy products. For example, it could be spoiled milk or kefir. Most modern way- kiwi juice or mashed potatoes are added to the marinade. The main thing is not to overdo it with kiwi, half a kilo of kiwi is enough for three kilograms of meat, and it is important to observe the laying time. Thus, kiwi is squeezed out thirty minutes before frying the kebab, but not earlier, as the meat will fall apart. That's why this method pickling is not suitable for poultry barbecue, because it is very tender in itself, and it will completely spread from such a marinade.

In addition to the above products, you can add cherry and pomegranate juices, soy sauce, mineral water, vodka, cognac, beer, wine, ketchup, mayonnaise and various spices to the marinade, such as: thyme, nutmeg, zira, red and black pepper, basil , garlic, rosemary, marjoram. Adding salt is recommended at the end of marinating, because it makes the meat tougher. Also, do not forget that for the preparation of the marinade it is best to use dishes that do not oxidize.

Marinade for lamb - Caucasian

Required Ingredients :

Lamb meat two kilograms;
Onion one kilogram;
Salt to your taste;
Vinegar;
Peppers red and black to your taste;
Parsley greens.

Cooking method

Onions are rubbed on a grater, passed through a meat grinder or chopped. Lamb is cut into pieces, salted, peppered, covered with onions and chopped parsley, vinegar is added and everything is thoroughly mixed. leave for five hours in a cold place.

Lamb Marinade - Alternative

Required Ingredients ;

Lamb two kilograms;
Onion one kilogram;
Juice of four lemons;
Vodka one hundred ml;
Salt to your taste;
Pepper, ground red to your taste;
Parsley greens.

Cooking process

Onions and greens are crushed. Lamb is cut into pieces, salted, peppered, covered with herbs and onions. Vodka, lemon juice are added, everything is thoroughly mixed, rammed and left for eight hours in a cold place.

Lamb Marinade - Amateur

Required Ingredients :

Lamb two kilograms;
Onion two kilograms;
Fat tail fat five hundred grams;
Red dry wine five hundred grams;
Ground black pepper, salt to your taste.

Cooking method

The lamb is cut into pieces of fifty grams, mixed with chopped herbs and chopped into thin pieces, fat tail fat. Sprinkle with pepper, pour salt over wine and leave for four hours in a cool place.

Lamb Marinade – Spicy

Required Ingredients :

Lamb two kilograms;
Onion one kilogram;
Juice of three lemons;
Anise, red pepper, salt to your taste.

Cooking process

The onion is crushed and mixed with salt, anise and pepper. The meat is cut into pieces of twenty grams and covered with the resulting mixture, then mixed, tamped and left in the cold for five hours.

Marinade for venison - Polar

Required Ingredients:

Venison three kilograms;
Onion one kilogram;
Cognac one hundred ml;
Capsicum hot pepper;
Salt, pepper, parsley to your taste.

Cooking process

The onion is chopped and mixed with pepper, salt, cognac, chopped herbs and chopped capsicum. Forty grams of meat pieces are added to the resulting mixture, mixed thoroughly and left for twelve hours in a cold place.

Marinade for fish

Required Ingredients :

Fish one kilogram;
Dry white wine two hundred ml;
Vegetable oil fifty ml;
Lemon two pieces;
Onion five hundred grams;
Ground pepper, salt to your taste.

Cooking method

The onion is crushed and mixed with pepper, salt, oil, wine and lemon juice. Pieces are added to the mixture. fish fillet and mix thoroughly and leave for three hours.

Marinade Universal

Required Ingredients :

Meat two kilograms;
Soy sauce three hundred ml;
Sunflower oil fifty ml;
Zira;
Grill mixture of very coarse fraction to your taste.

Cooking

Soy sauce, vegetable oil and spices are mixed. Pieces of butter are sent to the resulting marinade and left in the refrigerator for five hours.

Marinade for veal and pork – Megapolis

Required Ingredients :

Meat one kilogram;
Mayonnaise three hundred grams;
Onion one kilogram;
Ketchup three hundred grams;
Ground black pepper;
Lemon juice;
Garlic, salt to your taste.

Cooking method

Mix ketchup and mayonnaise, add garlic passed through a press, onion through a meat grinder, lemon juice, pepper, salt. Pieces of meat are added to the resulting marinade, everything is thoroughly mixed and left for eight hours in a cold place.

Pork Marinade – Spicy

Required Ingredients:

Meat two kilograms;
Onion one kilogram;
Vegetable oil forty ml;
Mayonnaise one hundred grams;
Ground black pepper;
Bay leaf;
Seasoning Khmeli suneli;
Pepper, ground red.

Cooking process

Onions are passed through a meat grinder, vegetable oil, pepper, mayonnaise, suneli hops, bay leaf are added. Meat is added to the resulting marinade and left for five aces.

Marinade share of pork with pomegranate juice

Required Ingredients :

Meat one kilogram;
Pomegranate juice forty ml;
Dry red wine fifty ml;
Onion one bulb;
Vegetable oil twenty ml;
Juice of two lemons;
Black pepper, hops-suneli seasoning.

Cooking process

Onions are passed through a meat grinder and mixed with pomegranate juice, wine, lemon juice, pepper, oil, and suneli hops. In the resulting marinade, the meat is soaked and marinated for three hours.

choose best marinade for pork barbecue from 10 recipes: for juicy, fragrant and very tasty meat!

A simple marinade recipe for pork skewers: contains nothing superfluous and allows you to feel the taste of meat in all its glory.

Pork - 4 Kilograms
Ground allspice - 1 teaspoon
White onion - 1 Kilogram
Salt - 2 Art. spoons

Peel the onion, wash and cut into half rings. Add salt and spices to it. We crush with our hands so that the onion starts the juice. We put part of the onion at the bottom of the dish, and dump the chopped meat on top.

A simple marinade for pork skewers is ready!

We fry the pork in the onion marinade on a large grill for about 40 minutes. We make sure that the onion does not burn. Direct fire is not allowed. Enjoy your meal!

Recipe 2: Pork Skewers Marinade with Vinegar (Step by Step Photos)

pork - 1 kg
onion - 500 gr
water - 600 ml
vinegar 9% - 1.5 tbsp.
salt - 1 tbsp.
sugar - 1 tbsp.
provencal herbs - 1 tbsp.
pepper - to taste

Peel the onion and cut into rings. We cut the meat large pieces.

Put the onion on top of the meat. Then again meat and onions.

It is best to serve this kebab with a lot of salad and vegetables.

Recipe 3: Marinade for Pork Skewers with Onions

Step by step recipe for pork skewers unusual marinade- with onions, without vinegar, beer and wine. Delicious marinade for pork skewers.

pork (neck) - 2 kg
onion - 1 kg
Bay leaf— 6 pcs
salt, spices

It is necessary to marinate kebab with onions only in the evening! If you don’t have so much time to wait, then you should choose a different marinade recipe.

Peel, wash, cut the onion into four parts and pass through a meat grinder or how I grind in a blender.

Cut the meat into medium pieces across the grain.

Add spices to the meat to taste: dried parsley, dill, basil and oregano, and add black ground pepper. Attention, do not put salt at this stage!

Now you can pour all the ground onion into the meat and mix it well with your hands. Leave the marinade to stand from evening to night.

Two hours before frying, remove all the onions and bay leaves from the meat and salt it well.

Put the marinated meat on skewers. You can also take it peeled and cut into rings fresh onion and alternate with meat or simply stick onion gruel from the marinade on top of the meat put on skewers, it also works very well.

Next, put out the fire, lay out the coals evenly and cook the barbecue in the heat. Separately, drain the marinade juice into a small plastic bottle, add vinegar and, if necessary, water, this is necessary to spray on top of the meat so that it does not burn and is juicy.

Recipe 4: Marinade for pork skewers with mayonnaise

mayonnaise - 200 gr
onion - 1 head
pork (loin) - 2 kg
seasoning for barbecue - to taste

Let's prepare the list of products for the barbecue marinade. We take high-calorie mayonnaise, a large onion, and seasoning for grilled charcoal pork meat choose according to your taste. Pork must be bought selected. It's good if you get a chilled part of the ham. Cut it into small rectangular pieces.

We will send it to the marinating tray. Onions we chopped and added to cold cuts. The meat was richly seasoned with ground spices and mayonnaise.

The resulting pork kebab marinade works wonders in just over an hour. Skewers turn out to be especially tasty and tender if the meat is not overcooked in mayonnaise. Provided and provided that the part of the ham was purchased chilled, and not after freezing.

Pork meat is put on skewers without distance - 5-6 pieces per serving. Pork is cooked on good coals, excluding open flames.

Recipe 5: marinade for pork skewers with lemon (with photo)

The simpler the marinade, the brighter taste meat and juicier pieces. The most important thing is the quality of the pork. From bad meat good barbecue will never work out. And in order not to spoil it, not to dry it out, remember that salt should be added to the marinade just before cooking.

pork neck - 1.5 kg
lemon - 1 pc.
onion - 3 pcs
olive oil - 3 tbsp.
black pepper - to taste
salt - to taste

Rinse the pork well, dry it with a paper towel and cut into large pieces across the grain and put in a deep saucepan.

To make the onion give more juice, chop it small cubes and send to the meat.

Pour olive oil into a saucepan.

Sprinkle the future kebab generously with freshly ground pepper.

Squeeze the juice of one lemon on top.

Salt and mix everything well.

Close the pan with a lid and leave for an hour or two in the refrigerator. Marinade for pork skewers ready. In principle, such meat can be cooked almost immediately, but the longer it marinates, the juicier and softer the barbecue will turn out.

Prepare the grill, when the coals reach the required condition, salt the meat (a teaspoon of salt is usually taken per 1 kg of meat) and start stringing on skewers.

Depending on the width of the barbecue, you can put 5-7 pieces of meat on each skewer. It is best to shake off the onion so that it does not burn.

Cook the meat for 20-25 minutes, from time to time it must be turned over for even frying.

Recipe 6: Quick Kiwi Marinade for Pork Skewers

Pork - 2 Kilograms (neck)
Onions - 4-5 Pieces
Kiwi - 1-2 pieces
Salt, pepper, spices - - To taste
Fresh herbs - - To taste (the more the better)

It is a well-known fact that the pork neck is best suited for barbecue. Even for inexperienced kebabs from this part it turns out juicy and tender.

We thoroughly wash the piece of meat, dry it and cut into pieces of medium size. It is very important to cut the meat well, because if the pieces are large, they will not fry, and if they are small, they will dry out.

We put the meat in a convenient dish, pour chopped onion into it in half rings. Salt well, pepper, add spices to taste and finely chopped greens.

Then we peel the kiwi fruit, grate it or finely chop it and add it to the meat. Mix everything well with your hands, cover with a lid and marinate for only half an hour! It is important!

After our meat has marinated, we prepare strong coals and take out the skewers.

We string pieces of meat tightly enough to each other. Onions are fried separately.

We evenly level the coals and lay out the kebab. We fry the meat for about 20-30 minutes, depending on the heat of the coals. Don't forget to turn the skewers from time to time.

We serve our barbecue fresh vegetables, herbs, beer, ketchup and good mood.

Recipe 7: Soy Sauce Marinade for Pork Skewers

Soy sauce - 0.5 cup
Tomato juice - 0.5 cup
Onion - 1 head
Garlic - 1 clove
Starch - 1 tsp
Vegetable oil - if necessary
Hot peppers - to taste
Allspice peppers - to taste
Fragrant herbs - optional
Spices - optional

Finely chop the onion, mince or crush the garlic cloves. Add spices to taste: aromatic and/or hot peppers, dried or fresh herbs (basil, suneli hops), spices (coriander, ginger), etc. Salt is not needed, because. soy sauce is quite salty.

Pour soy sauce and tomato juice into the prepared ingredients.

Add starch to the marinade, if desired. Stir.

Place pieces of meat, such as pork, in the marinade for at least an hour.

Marinade for pork skewers soy sauce ready.

Recipe 8: marinade for pork skewers on mineral water

pork pulp - 3 kg
onion - 10-12 pcs.
sparkling mineral water - 1-1.2 l
ready seasoning for meat - 1.5 tsp.
a mixture of ground peppers - 1.5 tsp.
ready-made seasoning for barbecue - 1.5 tsp.
salt - 1.5 tbsp. l.

Wash the pork thoroughly and pat dry. Cut into pieces at least the size of a matchbox.

Peel the onion and cut into rings or half rings.

Place the meat and onions in a suitable non-metallic container. Stir. Moreover, choose the dishes in such a way that it is convenient to mix the pork, and the water with which you will pour the meat does not overflow.

Add seasonings and spices.

Add salt. Mix thoroughly.

Pour in mineral water.

The liquid should completely cover the pork.

Cover the bowl with meat and refrigerate overnight.

Remove the pork pieces from the marinade, thread onto skewers and fry over hot coals, making sure that no flames appear.

Recipe 9: Tomato Marinade for Pork Skewers (with photo step by step)

This recipe is prepared classic barbecue in Caucasian.

pork pulp - 2 kg;
onion - 5-6 pcs.;
tomato juice - 1.5 l;
seasonings and spices "Caucasian set" - 1-1.5 tbsp. l.;
salt - to your taste.

We wash the meat thoroughly and cut it in portions so that it is convenient to string it on a skewer and at the same time the pieces do not hang down to the coals.

Cut the onion into rings.

We do not regret onions so that the meat is tasty and juicy. It is desirable to make the rings denser, then they can also be strung on a skewer. And you can choose small onions, they are strung whole, alternating with small tomatoes and meat.

Salt the pork pieces and sprinkle with spices.

Pour the onion to the meat and pour it over tomato juice own cooking.

Leave the meat to marinate overnight in the refrigerator. You can add a few tablespoons of vinegar here. A couple of times the meat needs to be mixed so that it marinates evenly.

Recipe 10: marinade for pork skewers on kefir

pork pulp (I have a front ham) - 1.5 kg
kefir 3.2% fat - 0.5 l
medium-sized onion - about 1 kg
a mixture of "5 peppers", salt, thyme

First, the pork must be washed under running water, cut off unnecessary films and veins, dried and cut into square pieces, preferably of the same size, on a cutting board with a knife.

Pieces should be neither large nor small - 4 ÷ 6 cm.

The meat of this size will be easy to stick on the skewer and will allow it to cook evenly.

Shish kebab loves onions, so we do not regret it. Since the onion is supposed to be planted along with the meat, I recommend taking medium-sized onions.

Remove the husk from the onion, cut half into large rings, chop the other half very finely.

Put the pork and onion in a large enameled pan.

Add salt to taste, a mixture of "5 peppers" or just ground black pepper, dried thyme and any other spices for barbecue.

Mix thoroughly with clean hands and pour over with kefir. Kefir should envelop each piece of meat, so mix everything again.

Put the onion cut into rings on top, close the pan with a lid and put it in the refrigerator to marinate overnight (for 8 ÷ 10 hours).

Marinade for pork skewers on kefir is ready!

Barbecue is not complete without coals. Therefore, having come to nature, kindle a fire or ready-made coal.

While the firewood burns out, put pieces of meat on skewers, alternating with onion rings, while the onion gruel in which the pork was marinated must be removed from the pieces, as it will burn.

Put the skewers with meat over hot coals.

During the preparation of the kebab, turn the skewers several times so that the pieces are fried on all sides, and pour the meat with the remaining marinade several times for greater juiciness.

In 20-30 minutes, the most delicious barbecue in the world will be ready.

Its readiness can be determined by cutting a piece of meat with a knife. If the juice flows out transparently - the meat can be removed from the grill, if a cloudy reddish liquid stands out - leave to cook for a few more minutes.

Pork skewers marinated in kefir can be served directly on skewers, which is very tasty, or remove pieces from skewers and put on a common dish.