My pork. You can cut off large fragments of fat. We cut into pieces.
Don't grind, but don't make huge chunks either.
Transfer the chopped meat to a bowl or saucepan.
Wash and clean onions.
There must be a lot of onions! Remember the proverb about butter, which will not spoil the porridge? So here too! You can't ruin a barbecue with onions!
Cut half of the onion into small cubes, the other half into half rings or rings.
Add the chopped onion to the meat and mix well. You need to do this with your hands and with force so that the onion gives all its juice to the marinade. That is why it is believed that cooking barbecue is a man's job.
Now add spices. They can be whatever you like. Black pepper, red pepper, ground coriander, paprika, bay leaf, etc. On sale there are ready-made mixes for cooking barbecue. In such mixtures, the spices are well chosen and, as a rule, the packaging indicates in what quantities they need to be added to the meat. You can also add fresh mint, oregano, sage.
So, add spices and mix thoroughly again. Spices should completely cover each piece of meat.
Everything! Pickled. Yes Yes! No salt! We will salt the meat immediately before frying. Leave the meat to marinate for 2-3 hours. Or you can put it in the fridge overnight.
Now it's time to fry our pork neck skewers! If the meat was marinated in the cold, take it out at least an hour in advance so that it comes to room temperature.
Now salt the meat, mix well and string the pickled pieces of pork on skewers. I advise you to shake the pieces of onion from the meat if possible. 
Grill pork skewers on hot coals.
Don't forget to turn the skewers from time to time so that the meat cooks evenly.
If the coals burn, then knock down the flame by spraying the coals themselves with water, but not the barbecue. Checking the readiness of the barbecue is very simple! Cut a piece and if you see a clear juice flowing out, the meat is ready!
We eat pork neck shish kebab hot! Vegetable salads, tomato sauce, mustard are ideal for meat.
Bon Appetit!
I bring to your attention a recipe for making a delicious and super mega juicy pork neck skewers, the marinade recipe is just a bomb! I reveal all the secrets of cooking delicious barbecue.
The first secret is the neck. No matter how much we tried pork kebab marinated in a variety of equally delicious marinades from different parts of pork, we came to the conclusion that the most suitable, from which a very juicy kebab is obtained, is the neck part.
Salt is the second secret. You need to salt the meat just before the hottest, because the salt draws all the juice from the meat.
Plain water is the third secret. In addition to spices, we pour meat with simple boiled cold water.
Do not overcook meat - this is the fourth secret for a juicy melt-in-your-mouth kebab.
It may seem simple and nothing special to someone, but for us this method has become the best. This marinade does not spoil the kebab in the slightest, on the contrary, the meat softened in water, when fried, turns out, again, I repeat, super mega juicy, tender and tasty. For our family, there is simply no tastier barbecue. After all, we love most of all that the meat is juicy, but it turns out that way if you cook it according to this recipe, taking into account all the secrets. To be honest, this is not my recipe, and not from the Internet, but from my older brother. He is an avid gourmet of juicy shish kebab, searched for ways for a long time, found that everything was always available and at hand, shared with me, or rather, I begged. I share with you.
- The freshest pork neck part is a couple of kilograms (and there you can see how much your darling wishes).
- Seasoning for barbecue to taste.
- Fragrant, black ground pepper to taste.
- Salt to taste.
- Vinegar 50 g per 2 kg of meat.
- Boiled cold water as needed, not measured, just the meat should be slightly covered with it.
Cooking method:
Rinse the fresh pork neck and cut into medium pieces. Place in a bowl to marinate.
Pepper to taste, season with barbecue seasoning to taste, mix.
Then we pour vinegar, then plain boiled cold water, evenly change everything with our hands, mix and leave this ceiling in the refrigerator for a day, enough for a few hours.
That's all, our juicy pork neck skewers are ready.
We enjoy an amazing fragrant kebab in the circle of relatives and friends on a sunny summer day. Try it and you won't regret it. I always ask myself: “Well, how can you become a vegetarian or go on a diet? How?"
Bon Appetit!!! Prepared by Elena Fedotova
Ingredients:
- pork neck - 1 kg
- juicy tomato - 2 pcs
- soy sauce - as much as juice in tomatoes :)
- honey, starch, ground paprika, ginger juice
- sweet pepper, garlic
- Sesame oil
- squeeze juice from tomatoes, strain
- add soy sauce as much as you get juice or to taste
- now add honey, paprika and starch to taste
- heat the marinade until it thickens and set aside to cool
- when it cools down, put the pieces of meat in it, leave it to marinate for 2 hours
- finely chop the pepper and garlic for sprinkling
- string the meat on skewers, sprinkle with finely chopped vegetables
- fry on non-hot coals, pouring periodically with the remaining marinade
Hello, barbecue masters! I think a lot of people love pork neck skewers! It is simply wonderful with simple ingredients - onions, salt, pepper and a little mineral water! But I read all sorts of cookbooks, yes online magazines :) and for a long time I have been haunted by the recipe of Stalik Khankishiev pork neck skewers in enveloping marinade. This recipe has a pronounced Chinese note in my opinion. I had to deviate from the original a little because I cooked it quite far from the big city and just didn’t find the leek, and I replaced the hot chili with bulgarian pepper simply because, well, my family doesn’t eat spicy. I not only cook for myself :) I also allowed myself unprecedented impudence and added one ingredient to the original - this is ginger juice. In my opinion, it does not interfere with the rather classic Asian notes.
Looking ahead, I will say that preparing the marinade is a rather dreary task. Here you will need to grate the tomatoes, and strain, and then heat, then cool. In general, you will have to freeze. And in the end, as always, you will find out whether the game was worth the candle or not, plus some corrections and notes from me. So let's get started!
Let's sum up! The very first thing I would like to note is that I did not like the taste of honey in the barbecue. I wouldn't add it. Because of him, there are problems with burning this time and, to be honest, I have so far only liked its sweetness in one meat dish - this is chicken with teriyaki sauce. In other cases - somehow an amateur. If, on the contrary, you like a sweetish spicy taste in meat, then you should pay attention to the following points: the size of the pieces of meat - they should be small so that they have time to cook without burning out on the outside (Stalik writes, on the contrary, that the neck must be cut into large pieces, but I think on the contrary), attentiveness - you need to be constantly on the alert and quite actively turn the skewers, the temperature of the coals: cook on not very hot coals, then the risk of burning the dish will be less. In addition, I note that the sprinkling that we prepared at point 9 burned down anyway.
So, in my opinion, the nervous costs of the recipe :) did not materialize! But that's just my taste! No, the kebab is edible, delicious, but the taste of honey is not mine! It's up to you to decide for yourself whether to cook it or not.
Advice: according to my experience in restaurants, the meat should be from young animals and only chilled!!! No frost! Indeed, after defrosting, the meat will still lose enough juice and after frying it will be dryish.
In order for us to cook a delicious barbecue, special attention should be paid to the meat itself, or rather its cut. The neck is ideal for barbecue. This part of the meat is juicy, tender with a moderate amount of fatty layers. The weight of one neck should not be more than 2 kg. It cooks faster than other cuts.
Marinade for pork skewers
I really liked the cooking recipe that I learned in Georgia while working in this country. And I realized one thing for myself: the main thing in barbecue is the taste of meat. Georgians use the simplest barbecue marinade to preserve the taste of meat: salt, pepper. Before frying, the meat must be well kneaded until it becomes sticky like plasticine. This is necessary in order to form a protein film that will not allow the juice to leak out. And you need to salt the kebab at the end of frying.
For my pork neck kebab, I kneaded the meat well with onions (there should be a lot of onions) - in professional language this is called “marry the meat”. Added salt, pepper. And left for an hour at room temperature - so that the meat is salted or marinated as it is more convenient for anyone. Then he added vegetable oil and kneaded again.
How to barbecue
First you need to prepare the barbecue correctly, that is, prepare the coals - they should burn well to the end. Otherwise, the fat that drips onto the coals will catch fire and the meat will burn or absorb unpleasant odors. Some try to put out the flames with water, beer, wine, or vinegar. Never pour any barbecue or coals with liquid! Because when watering, the resulting steam boils the meat, instead of frying it. And if the coals burn out completely, then it is enough to simply blow off the ignited fat.
You need to fry the kebab first on high heat so that the meat is “sealed”, and then shift to a lower heat. If left in high heat, the meat will burn, and the middle will be raw. If - on low heat, then the meat will simply dry out. Mangalshchik is also a state of mind. The cook must feel the meat.
Choose the best pork kebab marinade 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. Bon Appetit!
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. Cut the meat into 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
A step-by-step recipe for cooking pork skewers with an unusual marinade - 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 fresh peel and cut into rings of 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 choose the seasoning for char-grilled pork meat to your liking. 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. We chopped the onion and added it to the 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 the taste of the meat and the juicier the pieces. The most important thing is the quality of the pork. Bad meat will never make a good barbecue. 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 give the onion more juice, cut it into small cubes and send it 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 is 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 with 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: fragrant 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 with soy sauce is 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)
According to this recipe, a classic Caucasian barbecue is prepared.
- 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 this case with tomato juice of our own preparation.
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 you can remove pieces from skewers and put them on a common dish.
