For meat marinade: the best recipes. Meat in kefir marinade in the oven

Fresh, high-quality and young meat can not be marinated. Simply season with salt and pepper before frying. But if you want to give such meat a rich flavor and unusual taste, use any of these marinades. Chicken can be marinated for only half an hour, and pork, beef and lamb for 1–2 hours.
Older meat or meat of which you are not sure of the quality should be marinated longer. This will soften the fibers and make the kebab juicier. The minimum marinating time for chicken meat is 2 hours, - 4 hours, beef and lamb - 6 hours.
Not only old, but also young meat can be easily marinated for a day or even two. Ingredients in marinades, in particular onions, have antibacterial properties. And this means that the meat will be stored longer.
You can marinate meat room temperature. But if it should stay in the marinade for more than two hours, then it is better to put it in the refrigerator.

The best barbecue marinades

All ingredients in the recipes are designed for 2 kg of meat. Marinades are suitable for chicken, pork, lamb.

youtube.com

Onions are an essential ingredient in almost all marinades. It gives the kebab a rich flavor, so there is no need for a lot of spices.

Ingredients

500 g onion;
salt - to taste;

Cooking

Cut the onion into several pieces and puree with a blender. Salt and pepper the meat, add the onion and mix well. To prevent the onions from burning during frying, lightly blot each piece of meat with a paper towel before cooking.

tastylive.ru

Meat marinated in this way is very tender. And thanks to the seasonings, the kebab will smell very tasty.

Ingredients

1 700 g of onions;
1 ½ tablespoons of suneli hops;
salt - to taste;
1,700 ml of low-fat kefir.

Cooking

Finely chop the onion, transfer to a deep container and lightly remember that the juice stands out. Add seasonings and stir. Then add the meat and mix well again. Pour in, cover and shake until the meat is completely covered with the marinade.

povar.ru

Carbonated mineral water softens meat fibers. As a result, the kebab turns out to be juicy, tender and - due to garlic and spices - fragrant.

Ingredients

500 g of onions;
1 tablespoon of vegetable oil;
salt - to taste;
ground black pepper - to taste;
5 cloves of garlic;
1 l carbonated mineral water.

Cooking

Cut the onion into rings and put on the meat. Add oil, spices and minced garlic and mix thoroughly. Pour mineral water over the meat and leave to marinate.

man-advice.ru

Thanks to this marinade, the meat will acquire a delicate mint aroma and a pleasant spicy taste.

Ingredients

1 ½ tablespoons barbecue seasoning;
salt - to taste;
3 bunches of mint;
500 g of onions.

Cooking

Sprinkle meat with spices and mix well. Cover the bottom of the container in which the kebab will marinate with a piece of mint. Put a piece of meat on top and cover with mint. Repeat layers until you run out of ingredients. The last layer should be mint. Half an hour before the end of pickling, add chopped rings and mix.

postila.ru

Tomato juice is also excellent for softening meat fibers. It will make the barbecue not only tastier, but also more unusual: the meat will acquire a beautiful reddish tint.

Ingredients

500 g of onions;
1 tablespoon of seasoning for barbecue;
salt - to taste;
ground black pepper - to taste;
3-5 garlic cloves;
1 ½ liters of tomato juice.

Cooking

Add chopped onion, spices and minced garlic to the meat. Pour in tomato juice, cover the container with meat with a lid and leave to marinate.

kuhny-mira.ru

Mayonnaise good quality makes the meat juicy and flavorful. Perhaps that is why marinades are so popular.

Ingredients

300 g of onions;
500 ml of mayonnaise;
1 tablespoon curry;
salt - to taste;
ground black pepper - to taste.

Cooking

Puree the onion in a blender. Add mayonnaise, onion puree and spices to the meat and mix well.

willcomfort.com

This recipe will especially appeal to beer lovers, because the meat will acquire a slight smell of malt. It's better to take a live one. Just keep in mind that poor quality drink ruin the taste of the barbecue.

Ingredients

500 g of onions;
3 cloves of garlic;
2 teaspoons ground coriander;
2 teaspoons of paprika;
salt - to taste;
ground black pepper - to taste;
750 ml beer.

Cooking

Add chopped onion, garlic and spices to the meat. Stir and fill with beer.

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

How to marinate pork

A few words about why you need a marinade at all. Some connoisseurs argue that only tough meats such as lamb or venison should be marinated, and soft types meat can be simply cut into pieces and fried. Of course, this rule can also be followed, but many experts also tend to believe that marinated meat turns out to be more juicy due to the fact that the marinade protects it from burning and prevents the meat juice from leaking out. Besides, in spicy marinade the meat becomes soft and cooks much faster, and is also easier to digest by the body, which, you see, is important.
So, how to marinate meat deliciously? There are as many answers to this question as there are people who have marinated meat for barbecue at least once in their lives. Everyone has their own recipe, and for gourmets, marinade is generally a special pride!
Before moving on to marinade recipes, let's mention a few rules, following which you can easily prepare a delicious marinade for your barbecue:

Prepare the marinade only in glass, plastic or ceramic dishes, and never use metal bowls. Since the acid that is part of the marinade will corrode the metal and give the meat an unpleasant taste.
After filling the meat with marinade, be sure to put it in the refrigerator, do not leave it in the room, because. marinade may sour.
To quickly marinate meat for barbecue, cut it into medium-sized pieces, so it will soak faster.
In order for the meat to be better saturated with marinade, prick it with a fork in several places.
If you are marinating tough meat, put pineapple, kiwi, papaya in the marinade - these fruits, due to the fruit acid they contain, will soften the protein. Just do not keep the meat in the marinade for more than 2 hours!
To avoid stiffness of meat after marinating, observe the proportions of acidic components in the marinade - there should not be too many of them. Add acid and vegetable oil equally.
If you are marinating meat outdoors, mix all the ingredients in a bag, after releasing the air from it.

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

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

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

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

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

How to quickly marinate meat

It often happens that we spontaneously gather for barbecue, and then the question arises: “How to quickly marinate meat.” After all, it is necessary that it is well soaked, and the kebab turned out to be soft. In this case, any recipes based on mayonnaise and mustard are suitable, because mayonnaise, due to the vinegar included in its composition, softens the meat well, vegetable oil prevents the meat from chapping, and mustard gives a special spicy aftertaste.
For cooking spicy marinade for pork take:

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

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

Answering the question of how to marinate barbecue, you can talk endlessly. Of course, each family has its own recipe. However, sometimes you really want to try something new, right?

How to marinate kebab - several ways

As a marinade can be used: juice, which gives the meat itself and onions. This method is called simple. For this meat (preferably - pork neck) should be cut into pieces. Then add salt, pepper. Put the meat in suitable dishes pouring meat onions cut into rings. Put the meat under oppression for 3-5 hours (or longer).

Another way to marinate kebabs is quick, but nevertheless very tasty.. The meat has time to marinate for two hours. Cut the meat and onion, add salt, spices and fill it with champagne or beer.

The third way is exotic. This method completely repeats the previous one. But there is also a special highlight - exactly one hour before you fry the meat on the grill, add chopped kiwi. Approximately 2 kg-1 kiwi. Mix all ingredients.

Pickled onions and fresh herbs can be served as an appetizer for barbecue. Bon Appetit!

In addition, pomegranate and tomato juice, mineral water, kefir, etc.

Marinating meat in vinegar or mustard is not worth it. Vinegar hardens the meat, while mustard gives the meat an unpleasant bitterness.

Excellent marinade - kefir, it makes the meat very soft, preserving its taste and juiciness, while adding a barely perceptible pleasant sourness. Meat in kefir marinates very quickly, 3-4 hours is enough, while the meat does not have to be put in the refrigerator. Kefir should completely cover the meat in the pan.

Here are some of the most popular and successful, in our opinion, recipes. The taste of barbecue is very tasty!

Recipe №1 Shish kebab in pomegranate sauce

2 kg pork (thigh, tenderloin)
4-5 bulbs
0.6-0.7 l. natural pomegranate juice
2 tbsp vegetable oil
Salt pepper
Coriander, hops-suneli

barbecue recipe

Wash and dry the meat, cut it into rectangles about 4 * 3 cm. Peel the onion and cut it into rings. Put the meat with onions in a saucepan and mix.
Sprinkle spices on top: suneli hops and chopped coriander. Salt and pepper the meat with onions.
Then add pomegranate juice and stir. After that, add vegetable oil to the meat and mix again. Cover the top of the meat with an inverted plate, large enough to fit into the pan.
Put oppression on a plate so that the marinade completely covers the plate. The kebab should be marinated for at least 2 days in the refrigerator, while it must be mixed and again put under pressure.
If you marinate for a shorter amount of time, then the kebab will turn out to be less tasty. Put the marinated meat on skewers and fry on coals until tender.
Shashlik should be served with greens, fresh vegetables and sauces of your choice. Bon Appetit!

Recipe number 2 Shish kebab in vegetable marinade

For barbecue you will need

2 kg of meat (pork, lamb)
2 onions
2 lemons
2-3 tsp seasonings for barbecue
2-3 bell peppers (optional)

barbecue recipe

Cut the meat as in the first case, cut the onion into rings. Skin the lemons.
Bulgarian pepper (optional) prepare - remove the stalk, remove the seeds, cut into halves and wash. lemon and bell pepper pass through a meat grinder.
Mix all the ingredients in one saucepan and add seasonings for barbecue. The meat will be very tender.
When choosing meat for barbecue, it is better to take lean meat. It can be pork or young lamb, sirloin with a thin layer of fat. A lean pork neck will also work.

Recipe №3 Shish kebab in fresh podidor juice

For barbecue you will need

2 kg pork neck
4-6 bulbs
Salt pepper
Vegetable oil
tomatoes in own juice
3 tbsp vinegar

barbecue recipe

Cut the meat into small rectangular pieces, cut the onion into rings. Add salt and pepper (preferably freshly ground). Fill the meat almost to the top with vegetable oil.
After an hour, add a jar of tomato in its own juice. Leave the meat to marinate overnight. Add vinegar an hour before cooking.
The shish kebab will turn out very soft and tasty. Bon Appetit!

Chicken can also be used for barbecue. Here is another recipe.

Recipe №4 Chicken barbecue in vinegar marinade

Due to the fact that the meat is kept in vinegar for only a few minutes, it turns out to be very tender, amazingly tasty and juicy.

To make chicken skewers you will need

chicken thighs
Vinegar
Salt, spices for chicken
Onion

Chicken barbecue recipe

Rinse chicken thighs and pat dry. Make a strong vinegar solution and dip the meat in it for 10-15 minutes. Then drain the solution, salt the meat and add spices, mix.
Peel the onion and cut into half rings, remember it a little with your hands, add to the meat, mix.
Marinate the kebab for 2 hours at room temperature, then string it on skewers or put it on a wire rack and fry until tender. Bon Appetit!

Recipe number 5 Shish kebab with vegetables

For barbecue you will need

2 kg meat (pork or lamb)
Mayonnaise
1 lemon
4-5 bulbs
Salt pepper
Fresh cucumbers and tomatoes
Krasnodar sauce
2-3 cloves of garlic
parsley

barbecue recipe

Cut the meat into small rectangular pieces, grease each piece with mayonnaise. Remove the skin from the lemon and squeeze the juice out of it into the meat. Peel the onion and cut into rings (if you fry it on the grill) or half rings, add to the meat, mix.
Salt the meat, pepper and mix everything again. The meat should be marinated for 4-5 hours. After the kebab is fried on coals, remove it from the skewer to a plate.
Wash cucumbers and tomatoes and cut into pieces the size of pieces of meat. Add the chopped vegetables to the bowl of meat and stir to combine. It turns out original salad!
Prepare the sauce. To do this, chop the garlic and mix it with the Krasnodar sauce, finely chop the parsley and add to the sauce, salt and pepper.
Serve the original salad and sauce in a separate bowl. Bon Appetit!

Barbecuing is a true art. But if you wish, you can master this interesting science. The main thing to remember is that cooking is a creative process. Do not be afraid to experiment, and every time try to approach the process in a good mood - these are the two main secrets delicious barbecue!

There are so many delicious recipes out there. juicy barbecue from pork. Fragrant spices are sold in shops and markets, which everyone can choose according to their taste. Good marinade can be prepared from almost any food that is only stored in your refrigerator.

The fact is that the marinade adds a little sourness and spice to the meat, making its taste brighter, and the meat itself is much softer.

The only thing that is important in the preparation of any marinade is the correct use of dishes. In no case should you cook meat in aluminum or iron utensils, as well as wooden containers. They greatly change the taste of meat. the best options there will be glass, clay or enameled containers of sufficient depth and volume.

How to choose pork?

When choosing pork, do not buy frozen. Choose chilled fresh meat. And it is best if you buy young pork, as it is much softer. When buying, pay attention to the color: the lighter - the younger.

Good pork should be uniform and uniform in color. She should not have a rotten and irritating smell, thickened and dried blood, mucus. Its juice is clear.

There are no finger dents in fresh pork. They straighten out very quickly. If the dent remains, the pork is not fresh. The same can be said about her if her color is not pinkish, but yellowish. By the way, it is very easy to find out if the pork was previously frozen. If you press with your finger, then in this place it will change shade.

And do not buy already cut pork. You may be scammed. It is best to cut the pork yourself at home.

most delicious and soft barbecue obtained from pork neck. However, she is quite fat. The ham will turn out dry. To prepare it, you need special recipes. Tough meat scapular part (moreover, not quite tasty). Perhaps the most the best choice- it's a korean.

Rules for any marinade

To prepare delicious marinade pieces need to be cut into small pieces so that they are well fried. Moreover, it is important to cut across the fibers for more fast food. Plus, it will help the meat marinate better.

Since pork is fatty meat, it is not recommended to put oil and fatty foods in the marinade. It is better to give preference to vinegar or lemon, alcohol and a lot of onions. And, of course, spices.

Try to salt the marinade 2 hours before cooking and keep it for at least 5 hours. In most cases, recipes recommend marinating the meat for 10-12 hours.

Recipes the best marinades for pork barbecue

tomato marinade

For tomato marinade prepare in advance two kilograms of pork, two large onions, parsley, dill, 50 grams of tomato paste, a tablespoon of ground paprika, red pepper, black pepper, coriander.

Mix chopped onion rings with finely chopped greens. Put the meat cut into small pieces in a large container. Add to it tomato paste, onions, herbs, spices and mix everything well. Pour in water until it completely covers the meat and refrigerate for 8 hours. Salt and leave to marinate for a couple more hours. Next, you can cook a barbecue.

Champagne Marinade

For such delicious unusual marinade you will need as much as 2-3 kilograms of pork, a bottle of dry champagne, 5 onions and spices.

Chopped meat is mixed with onions and laid out in containers. Spices are added and everything is poured with champagne.

Marinated for 7-8 hours and salted before frying.

Marinade with mineral water

For such a marinade, you need 2 kilograms of chopped meat, half liter bottle mineral water, onions, a teaspoon of cilantro seeds, a teaspoon of ground paprika, 100 grams of dried tomatoes, seasoning and salt.

To prepare such a delicious kebab, the meat is laid out in a large container, mixed with onion rings and left until the juice runs out. Next, paprika, cilantro, tomatoes and spices are added to the pork. All this is mixed and filled with mineral water.

Marinated for 10 hours and salted before cooking.

Kefir marinade

You will need half a liter of fatty yogurt, a teaspoon of sugar, 4 large onions and spices.

Two onions are cut into rings, two onions are grated and all this is laid out in a bowl or pan. Sliced meat is laid out on top and mixed with sugar and spices (without salt). Next, pork is poured with kefir, mixed and put in the refrigerator for 10 hours. After that, salt is added to it and aged for about 2 hours.

Vinegar marinade

For vinegar marinade take 2 kilograms of chopped pork, 9% vinegar (5 tablespoons), 1.5 teaspoons of sugar, 3 large onions, 200 milliliters of water and spices to your taste.

Pork is mixed with peppers and onions in the form of rings. Vinegar diluted with water and sugar is poured into the meat. Everything is mixed and put in the refrigerator for 11 hours. The kebab is salted 2 hours before frying.

white wine marinade

For cooking, you will need a glass of good white wine, a teaspoon of coriander, ground black pepper and peas, two bay leaves, and salt.

Chopped meat is placed in a glass bowl or enamel pan. All this is mixed with spices and poured with wine. Aged in the refrigerator for 10-12 hours and salted just before cooking.

pomegranate juice marinade

Pomegranate marinade is quite interesting and tasty. To cook it, for a couple of kilograms of meat you need one glass of real pomegranate juice, onion, cloves and salt, basil.

Chopped pork is divided into 4 parts. The first part in a separate container is seasoned with spices. The second is laid out on onion rings pre-cut and laid in another container. The third part is mixed with greens, the fourth - with cloves. All parts should be left alone for 1-2 hours and mixed. After that, pour everything with pomegranate juice and let it stand for another 4 hours in the refrigerator. Then salt and everything will be ready for cooking in 2 hours.

Mayonnaise marinade

Mayonnaise marinade is one of the most common and simple. It will require a kilogram of chopped pork, 100 milliliters of mayonnaise, a couple of bay leaves, 3-4 medium onions, spices, lemon, 50 grams of mustard and salt.

The onion is cut into rings and mixed with meat and spices. Lemon juice is squeezed on top. All this is left alone under the lid for half an hour. Next, mayonnaise, mustard and spices are mixed. This mixture is added to the meat and onions and mixed.

This marinade can be kept in the refrigerator for 3 to 5 hours.

Lemon Basil Marinade

Marinade with basil is suitable only for lovers of this herb. Since it has a very pungent odor and a rather peculiar aftertaste, for big company it is best not to choose such a marinade, however.

But if you do, you'll need chopped pork, one lemon for every kilo of meat, a few large bunches of chopped basil, onions, and spices.

This marinade is laid out in layers. A layer of meat is placed at the bottom, then onions, then basil and sprinkled with spices. The process is then repeated until the ingredients run out. After laying out the layers of lemons, the juice is squeezed out and poured on top of the meat.

This marinade is aged in the refrigerator for about 8-10 hours.

Chinese marinade

For a Chinese marinade, you need pork. It must be cut in advance into small cubes (up to 5 centimeters). For 300 grams of pork, one tablespoon of soy, oyster sauces, grated garlic, a teaspoon of black pepper and cilantro is taken.

All ingredients are mixed and cubes of meat are poured with the resulting mixture. In the refrigerator, the container with pork in the marinade is aged for about 4 hours, after which each cube is cleaned of garlic and herbs before cooking to avoid burning and an unpleasant aftertaste.

This barbecue is best served with hot sauce taste.

lemon marinade

Lemon marinade is a very good substitute for vinegar. In fact, the recipe is almost the same. It needs the juice of two lemons, a teaspoon of sugar, spices and spices, large onions and 200 grams of water.

Sliced pork is rubbed with spices (necessarily with black pepper and chili pepper). The onion is cut into rings. Meat and onions are mixed in a container. Lemon juice, water and sugar are mixed separately. After this mixture, meat is poured and placed in the refrigerator for 8-10 hours. After this time, salt is added to the marinade to taste and put back in the refrigerator for 2 hours.

coffee marinade

The advantage of the coffee marinade is that it does not make the meat sour. For this recipe, you will need a couple of kilograms of pork, spices and spices to taste, 3-4 tablespoons of vegetable oil (preferably olive oil), 4 onions and coffee.

To prepare the onions, cut them into rings. One liter of coffee needs to be warmed up in a saucepan and allowed to cool down quite a bit. After that, pour the meat (pre-soaked in oil and smeared with spices) and onions with a hot coffee drink.

To cool the meat, cover it with a lid and leave it in the kitchen for 40 minutes - 1 hour. After that, put the saucepan or glass container in the refrigerator for 6-7 hours.

Bon Appetit!

Pork shish kebab is one of the common dishes of Caucasian cuisine. He gained particular popularity due to his juiciness and tenderness. How to marinate pork kebab so that the dish meets all your expectations? It is only necessary to know a number of secrets. Most of them relate to the preparation of marinades.

At its core, a marinade is a mixture in which meat is soaked. This mixture consists of acids (wine, vinegar, fruit juices, mayonnaise, kvass), spices, spices, onions and salt. The task of all these ingredients is to give the meat a tender texture and flavor. However, before preparing the marinade, you should choose the right meat. To learn how to make real caucasian barbecue, take note of a few marinade recipes.

How to choose meat for pork barbecue

The ideal option for cooking will be fresh, fresh boneless meat with a moderate amount of fat. The freshness of pork is determined by a pleasant smell, and on the cut - a pink, uniform color.

When choosing a part of the carcass of a pig, preference should be given to the pulp from the neck, loin, brisket and lumbar region. Ham, shoulder blade or ribs are not suitable for these purposes. It is an undeniable fact that pork kebab is the most delicious, juicy and aromatic, but beef, lamb or chicken breasts.
In the absence of fresh pork, the use of a chilled and frozen product will be quite acceptable. The main secret of preparing a delicious dish from a frozen product is its proper preparation and how long it will be in the marinade. To do this, the meat needs to be thawed, it is best if this happens on the bottom shelf of the refrigerator. This defrosting option will preserve the taste and nutritional properties product. Some chefs advise salting frozen meat and leaving it in the refrigerator for a couple of hours. Re-freezing is not recommended, as juiciness is lost. The photo shows what kind of fresh pork has.

In what dish to marinate barbecue

For pickling, it is better to use an enameled, glass or ceramic pan. It is not recommended to use aluminum and plastic container, because during the marinating process, the meat can absorb harmful substances released by the dishes.

Marinade composition

What products and spices will be needed depends on the chosen pickling recipe. So for classic recipe you will need onions, dried paprika, coriander, dried basil, ground allspice, savory, dried chili, turmeric, curry, adjika, salt and vinegar. However, this is not a definitive list, it may be supplemented, or some ingredients may be replaced by other products. Take advantage ready recipes by following the cooking process step by step.

For this recipe you will need:

2 kg of pork;
300 g of onion;
1 pack of store-bought kebab seasoning;
250 ml of vinegar 6%;
salt to taste.

Step-by-step instruction:

We cut the pork into medium-sized cubes, approximately like 4 matchboxes folded into a cube.
We cut the onion in half rings. We place it in a marinating pan and lightly squeeze it, wait until the juice begins to stand out.
Put the meat in the onion and mix everything.
Add seasoning, stir.
Add vinegar and mix again.
Let marinate for two hours until done. Some cooks believe that it is better if the meat stands in the vinegar liquid a little longer - about 5 hours.
Before you start stringing on skewers, the meat needs to be salted.
Grill by placing skewers over hot coals.
Ready meal Serve with ketchup or homemade tomato sauce.

tomato sauce

Ingredients:

200 g tomato;
4 garlic cloves;
parsley.

Cooking instructions:

We put all the ingredients in a blender and grind for two minutes at full power. The sauce is ready.

Tip: When choosing your spices, you can either purchase store-bought seasonings or use a mix of your own. Try not to overdo it with the variety of spices. In everything you need to have a sense of proportion.

Many cooks are ardent opponents of vinegar, believing that it only spoils the taste of the dish. In their recipes, they suggest replacing it with other products such as kefir, mayonnaise, sour cream, mustard powder, cranberries, pomegranate juice and tomatoes.

Lemon juice is a good alternative to vinegar.

Products:

1.5 kg of pork;
5-6 large onions;
10 g spices;
2 lemons;
a mixture of peppers to taste;
salt.

Shish kebab prepared with lemon juice, is no less popular. The process of its preparation is not much different from the option using vinegar. The main difference is the use of lemon. To do this, you need to take lemons, cut in half and squeeze all the juice onto the cut pieces of pork. Pouring the meat with juice, mix it thoroughly. Marinating time - no longer than 3 hours.

The success of this recipe largely depends on a well-chosen amount of lemon juice. If you overdo it with juice, then the dish will become unpleasant sour taste.

How to marinate pork skewers on kefir

For cooking you will need the following ingredients:

1.5 kg of steam pork;
15 g sugar
0.5 l of kefir with a fat content of 3.2%;
6 medium sized onions;
pepper, salt.

This recipe is slightly different from the previous one. Its main difference is that the marinade on kefir has a milder effect. For this reason, meat should be infused more long time- about 12 hours, better - a day.Kefir marinade does not contain a large number spices.

During the cooking process, it is necessary that kefir gradually soak the meat. For this, in prepared in the usual way onion and meat, pour in kefir and mix. Add sugar and mix again. Let the meat brew for an hour at room temperature. Then we put it in the refrigerator, leave it to soak for 10-11 hours.

To prepare this recipe you will need:

1 kg of pork;
300 g of mayonnaise;
3 large onions;
spices to taste;
salt.

Pour the meat, cut into pieces, with mayonnaise. Add spices and onion, cut into half rings, into the mixture. Mix everything, leave for 1 hour. In the meantime, prepare the grill, kindle the coals.

One of the most original variants marinade is vinous. In it, the role of the main component is assigned to wine (dry white or dry red). The meat is poured with wine and left to marinate for 2 hours. (For such a recipe, per 1 kg of meat, you will need 2 cups of wine.) After 2 hours, spices are added to it and left to marinate for another two hours, if the wine is absorbed, it must be periodically topped up. Salt, as usual, before frying.

Marinate pork skewers with cream

This recipe will require the following ingredients:

1 kg pork loin;
500 g 20% cream or natural yogurt without additives;
5 grams of dried basil;
2 large heads of onions;
3 garlic cloves;
a mixture of red and black peppers to taste;
salt.

Walkthrough:

After peeling the garlic and onions, finely chop them by hand with a knife or use a blender.
Mix the resulting mass with finely chopped basil and pepper.
We cut the meat into pieces.
We rub each piece with the resulting onion-garlic-basil sauce.
We put the meat in a deep bowl, pour the rest cream sauce of garlic and onion and pour cream.
We put in a cool place for 6 hours.
Drain the marinade before frying.
This recipe will also be relevant for grilling.

How to marinate pork skewers in mineral water marinade

This recipe differs from the previous ones in its unusualness and creativity.

Ingredients:

2.5 kg of pork;
1 liter of any mineral water;
6 medium sized onions;
50 ml of vegetable oil;
spices and salt to taste.

Cooking:

The cooking process remains the same, except that mineral water takes on the role of the sour ingredient. Marinated - no more than three hours. Half an hour before frying, vegetable oil is added to the marinade. TO raw meat you can add champignons and pre-fry them with onions in a pan.

cook tasty dish You can also use ready-made marinades. Their range is amazing. On the shelves of shops there are pickles with mustard, on pomegranate juice, marinades with pieces of fruits and vegetables, classic marinades. Their advantage is more fast process pickling.

Little tricks in cooking barbecue

If the barbecue is cooked in the summer, then the meat should be cut into more large pieces. So it will be more juicy.
If the meat has been frozen, mustard will help keep it juicy. It is enough to add mustard to the finished marinade, smear the pieces of chopped meat and leave for an hour or two hours. At the end of the specified period, the meat is marinated to your liking.
The pickling process is very important: the taste of the future dish depends on how successful the marinade turns out.
To build a fire for cooking meat, it is advisable to use wood, not ready-made coals. Thus, the pork will turn out more fragrant and soft.
So that the meat does not dry out on the coals during frying, it is sprinkled with homemade wine, water or beer.
The coals in the grill should not burn, they should smolder. If during frying a fire breaks out or the coals smoke heavily, it is either slightly poured with water, or knocked down with a special spatula.

So that at the picnic everyone rejoices at a successful barbecue, we invite you to learn all the secrets of its preparation from this video