Types of soaking barbecue. How to choose meat for pork barbecue

Good day, my valiant chefs! Agree that cooking a delicious barbecue is a real art. There are many recipes, but not all of them give the same good result. One of the main secrets of this dish is what kind of meat is used. No less important is what it marinates in. And today I will tell you how to make a marinade for soft barbecue from pork.

I want to note that the kebab is very tasty also from beef, veal and lamb. Only there their own peculiarities of cooking. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

The first step is to cut the meat into pieces. How to do this - I already said a little higher, so I will not repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many flavor mix options. The recipes are listed below. But how much to marinate pork depends largely on the composition of seasonings. In the presence of "aggressive" components (wine, lemon juice) time is reduced.

The minimum residence time of pork in the aromatic mixture is 4 hours. But it is better to send the meat to the marinade for 8-12 hours

Pieces should be placed on skewers along the fibers. Place larger pieces closer to the center. Well, and small ones, respectively, string along the edges. This will cook the pork better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. Wanting to check the readiness of the barbecue, in no case pierce the pieces with a knife. Otherwise, all the juice will flow out - the kebab will be dryish.

Marinade recipes for juicy pork

And here are the promised options for aromatic mixtures for meat. Here is a quick and easy marinade. Or choose an exotic option, such as lingonberry or pomegranate. Cook with pleasure, and then do not forget to unsubscribe, what turned out better.

Cooking on kefir with lemon

For the neck (3 kg) take:

• 500 ml fat-free kefir;
• 1 lemon fruit;
• 700 g of onion;
• 1 tbsp salt;
• pepper + other spices.

Peel the citrus fruit and remove the seeds. Then we cut the fruit into slices and scroll in a meat grinder. We cut a couple of peeled onions into neat rings 4 mm thick. They will need to be strung with marinated pork on skewers. And the rest of the onion is scrolled in a meat grinder.

In the lemon composition, mix onion gruel, kefir, pepper and other spices. We add a little mass. Kefir marinade is ready. We spread the meat and onion rings in a glass container in layers. And evenly pour all this with a fragrant mass.

And here is another version of a simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

• black and red pepper (to taste);
• 1 PC. onion;
• 1-2 laurels;
• 100 ml soy sauce.

Pour the sauce over the sliced ​​pork. Chop the onion into thin rings and send to a bowl with meat. Next, add the spices and mix everything thoroughly. Well, after we leave the pork so that it marinates. On the grill, the meat turns out incomparable.

Aromatic Kiwi Blend

For a kilo of meat you will need:

• 1 PC. lemon
• 1 PC. ripe kiwi;
• pepper;
• thyme (a couple of branches);
• salt.

Grind the peeled kiwi in a blender into gruel. Pepper pieces of pork and add. Cut the citrus fruit in half and squeeze the juice from ¼ of the lemon. And cut the rest of the lemon into slices and send to the meat. Next, we enrich the composition with kiwi gruel and thyme. Marinate for a minimum of 4 hours. Do not hold longer, because the neck will turn into a "porridge".

How to make a beer marinade

For a kilo of pork, take half a liter of beer, pepper and salt. Use high-quality beer - take a "live" drink. It wonderfully softens and gives the kebab an original bread flavor. Fill the pieces with beer, salt them + pepper. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

• 2 pcs. onion;
• black pepper;
• 3 pcs. bay leaf;
• salt;
• 200 g of mayonnaise;
• dried dill.

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send lavrushka, mayonnaise and dill there. We mix everything thoroughly and leave the meat so that it is saturated with aroma.

Cooking pork in mineral water

This is a pretty easy recipe to make. For a 3 kg neck, take:

• 1 liter of mineral water;
• a kilo of onions;
• 2-3 tbsp vegetable oils;
• salt;
• pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, pepper and crush with spices. Add onion, oil and fill everything with mineral water. And then we send it to the refrigerator. In 12 hours, the meat will become very tender and soft.

Look at the pickling option with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

• 100 g of honey;
• a pinch of paprika;
• 500 g of onion;
• a mixture of peppers;
• 50 ml olive oil;
• thyme;
• 4 tbsp french mustard;
• 1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. All this is mixed with mustard. We send pieces of pork to the fragrant mixture. Salt, pepper and sprinkle thyme and paprika on top. Onion (peel in advance) cut into rings and immerse in the meat. Mix everything well and send it to the refrigerator.

Tomato barbecue marinade

For 1.5 kilos of tenderloin, take:

• 2 tsp adjika;
• 2 large cloves of garlic;
• large lemon;
• 150 g of tomato sauce;
• 2 tbsp mayonnaise;
• 1.5 tsp salt.

From citrus fruit squeeze juice. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with Vinegar and Onion

In fact, this is a classic version of the marinade for carbonate. Frozen meat can also be marinated in vinegar. The recipe is:

• 3 kg pork neck;
• 2 tbsp 9% vinegar;
• 3 pcs. onion heads;
• 0.5 l of mineral water;
• salt;
• pepper;
• basil;
• turmeric.

Pour the mineral water into a deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip the pork pieces into this mixture.

Balsamic Vinegar Option

For 1.5 kilos of meat take:

• 60 ml balsamic vinegar;
• 2 garlic cloves;
• 1 tbsp mustard;
• 4 tbsp vegetable oils;
• 1 tsp rosemary and oregano (take dried herbs);
• 1 tbsp honey.

Pass the peeled garlic through the garlic press. Then we mix this gruel with the rest of the components of the mixture. Immerse the pieces in this fragrant mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

• 250 ml of wine vinegar;
• 2 pcs. apples
• 2 pcs. onion;
• 200 ml sour cream (fat content 10%);
• 100 g prunes;
• pepper;
• salt.

Rub the pieces with pepper and send for 3 hours in vinegar. Place the dishes with pork in the refrigerator or other cool place. We clean the apples from the skin and seeds, and then cut into small cubes. Dip the prunes in boiling water and chop them too. We heat sour cream to 40 degrees, send apples and prunes there. After we simmer this fragrant mixture for a couple of minutes on fire (do not forget to stir).

Next, remove the sour cream marinade from the stove. We send pieces of meat to a warm mass (about 30 degrees) and marinate it. It turns out that the pieces fall “from the ship to the ball” - from vinegar to sour cream 🙂 Cut the peeled onion into rings (it will need to be strung with pork on skewers). Salt the skewers while frying.

Pork in lingonberry marinade

For 1.5 kg of neck take:

• 160-180 g of frozen or fresh cranberries;
• 2 tbsp brown sugar;
• 3 tbsp wine vinegar;
• 1 tbsp orange peel;
• 120 ml of water;
• pepper;
• 1 PC. onion;
• salt;
• 4 tbsp vegetable oils.

If the berries are frozen, defrost them. Sort fresh and rinse thoroughly. Add the zest to the cranberries and fill it all with water. Bring the mixture to a boil, then reduce heat to low. Cook, stirring, until the berries pop. Cover the pot with a lid while you cook the berries.

Then cool the “compote” to room temperature and mix it with a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. We mix everything thoroughly. Then gradually add oil to the marinade and mix everything again. And then we dip the pieces of pork into it.

Shashlik in red wine

Such an aromatic mixture can also be made with white wine. It all depends on your desire. The marinade recipe is as follows (for 2 kg of meat):

• 200 ml of dry wine;
• 700 g of onion;
• salt;
• Caucasian spices.

Pour chopped onion rings with wine. We add spices there and salt the mixture. And then in this fragrant mass we immerse the chopped pork in pieces.

Sweet and sour marinade

For 2 kg of tenderloin, you need the following set of products:

• 4 tbsp honey;
• 500 g of sour juicy apples;
• 1 PC. onion;
• 300 ml dry white wine;
• 3 tbsp vegetable oils;
• salt;
• pepper.

Rub peeled and seeded apples on a coarse grater. Chop the onion into a bowl. Mix salt + onion mass + pepper and rub the meat preparations with this gruel. In the container where you will marinate the kebab, we place meat and apple mass in layers. We mix the wine with butter and honey, and pour the pork with this marinade. Next, we send everything to the refrigerator so that the skewers are marinated there.

Marinate the neck in pomegranate juice

You will need:

• 2 kilos of pork;
• 700 ml of pomegranate juice;
• 4 things. Luke;
• 30 g rosemary;
• salt;
• pepper + spices (of your choice).

Chop the onion into large half rings and send it to the pieces of pork. Salt, pepper, add rosemary and spices. After that, mix everything and pour pomegranate juice on top. Then send to marinate in the refrigerator.

Additional Tricks

It is no secret that black pepper is more aromatic, which is taken in peas and crushed before use. Just do not rush to send it to the mortar. First, fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more aromatic, but also easier to crush.

Marinate the meat in special dishes: made of glass or clay, or in an enamel container. Never use aluminum. It can interact with the components of the marinade. As a result, at best, the taste of the kebab will deteriorate, and at worst, a poisonous residue will appear.

Want to enhance the flavor of your barbecue? To do this, a few minutes before the end of frying, sprinkle the coals with small wood shavings. If you like citrus flavor, add orange zest instead of shavings on the coals.

Among so many recipes, you will certainly find the option that will allow you to cook a barbecue masterpiece. Don't be greedy - share the link to the article with your friends. Then they will treat you with kebabs prepared according to these recipes. And I wish you an unforgettable vacation at a picnic and say: see you again.

Shashlik is a dish loved by many. The kebab season usually starts in May, according to statistics, every tenth Russian goes out for the May holidays to nature. And what kind of outdoor recreation without barbecue? And here the questions begin: how to marinate the meat so that the barbecue turns out soft, juicy, fragrant? In this article you will find 5 best recipes marinade for pork skewers.

Which recipe to choose is a matter of taste for everyone. Controversy and discussions are unfolding about the barbecue marinade. There is no one only the right recipe because everyone has different tastes. And to decide which is better, you can only experimentally. Write in the comments how you marinate the kebab, let's see which marinade will get the most votes!

Now, let's start cooking!

Tips and secrets for barbecue

For pork skewers, it is better to take the neck. This meat is quite fatty, the barbecue will turn out very tasty. Also pay attention to the freshness of the meat, do not take frozen meat.

Cut the meat for the kebab into small pieces so that it is convenient to eat this kebab later. Too large pieces will take a long time to cook, they will burn on the outside, but remain raw on the inside. Pieces that are too small will dry out.

Many kebabs argue that meat should not be salted during marination. This is because the salt draws the juice out of the meat, making it dry and tough. They say that meat should be salted either directly during frying or at the end of the marinating process. Others, on the contrary, argue that you can salt the meat during marinating to make it tasty. How to proceed is up to you. It all depends on personal preference here.

You need to fry the meat when it is at room temperature. Do not start frying meat that has just been taken out of the refrigerator (if marinated for a long time), let it warm up a little.

You need to fry the shish kebab on the already burned-out "gray" coals. You need to string the pieces one to one on the skewer so that there are no gaps. But do not press them too tightly. If a piece of fat hangs from a piece of meat, cut it off so that it does not burn.

As the meat begins to brown, fat drips from it into the coals, causing a flame to ignite. To quickly and easily put out a fire, sprinkle some salt on the coals where they caught fire. Salt instantly absorbs fat, and you don’t have to pour fire (often meat is poured with wine, water, vinegar when cooking, but you can do without it).

Flip the kebab when you hear a sizzle. It is better to turn more often than to burn.

Marinade for pork skewers with ayran (carbonated tan) and onions

This marinade can be called one of the most delicious. The meat according to this recipe is very tender and fragrant. Ayran is good because it is both a milk drink, and sour, and carbonated. All these properties are very good for meat. It is enough to marinate meat in ayran for 2 hours, after which it can already be fried.

For this marinade you will need:

• pork (better neck) - 2 kg
• onion - 1.5 kg
• ayran - 1.5 l
• pepper mixture - 3 pinches
• salt - to taste
• any spices - to taste (you can take a mixture for barbecue or cumin, or coriander)

How to marinate pork in ayran.

Peel the onion and cut into half rings. Salt the onion and crush it well with your hands so that the onion releases the juice. Onion juice is very important component in a pork marinade, it gives the meat the right flavor and tenderness. You can even pickle meat without the onion itself, but only with squeezed onion juice. In the next marinade recipe, I will write how to do this.

Cut the meat into portions and add to a well-mashed onion. Mix meat and onions well with your hands. Give the meat a massage, remember it, so it will better absorb the marinade.

Now fill the meat with onions with ayran and leave it to marinate for a couple of hours. You can leave it overnight, just put it in the refrigerator in this case. We will add pepper and other spices later, before frying, because spices without oil will still not reveal their aroma.

Remove the meat from the marinade before skewering the skewers. Remove the onion from the pieces, do not fry it, because it will burn anyway. Put the meat in a separate container, add a mixture of peppers and zira (or other spices if desired) to it. Mix and string on skewers.

Grill the skewers until done. Serve skewers with your favorite sauce. Bon appetit!

Onion marinade for pork skewers

Onion juice is an excellent marinade for pork. When marinating meat for barbecue, you can do without vinegar and other acids, and use only a lot of onions. At the same time, the meat will be tasty and aromatic. Vegetable oil is always used as a conductor for spices, so that they better reveal their spicy bouquet and soak the meat well. Mustard is a natural way to further tenderize meat.

Ingredients for marinade with onions and mustard.

• pork pulp - 1500 gr.
• onion - 1 kg
• black peppercorns - 15 pcs.
• vegetable oil- 1 tbsp.
• mustard powder - 1 tbsp.
• Bay leaf— 2-3 pcs.
• salt - 1.5 tsp

Cooking.

Peel and chop the onion in a way convenient for you: grate, chop in a blender or pass through a meat grinder. Now you need to squeeze the juice from this onion gruel. Use a sieve to squeeze the juice from the onion.

Cut the meat into small pieces (about 40-50 grams), put in a bowl in which you will marinate it. Pour 1 tbsp. dry mustard, mix with your hands, massaging the meat. Grind peppercorns in a mortar or mill and add to the meat. Break the bay leaf and send it there. Mix everything well with your hands. Pour 1 tbsp. vegetable oil and salt the meat, mix.

Pour the meat with onion juice, mix and leave to marinate at room temperature for 2 hours. If you will fry the kebab the next day, then cover the container and send it to the refrigerator.

The marinade is ready. Your kebabs are sure to turn out very tasty if you cook according to this recipe!

Marinade for pork skewers with kiwi

Kiwi is a very healthy fruit, which has a sufficient amount of natural acid. For pickling meat, it is better to use such an acid than artificial vinegar. But it is important to know that when marinating kebabs with kiwi marinade, you should not leave the meat overnight. Kiwi softens meat fibers very much, so 30 minutes is enough - 2 hours of pickling - and you can fry.

This marinade is quick and tasty, the kebabs are juicy. It is very well suited if your meat is not very fatty, or you doubt its quality, or you need to quickly marinate the meat.

Choose kiwi as ripe and soft as possible so that it releases juice well.

Ingredients:

• pork - 2 kg
• kiwi - 1 pc. (100 gr.)
• onion - 0.5 kg
• pepper, salt, spices - to taste

Cooking.

Cut the meat into pieces. Salt and pepper it. It is good to use a mixture of peppers. Mix everything with your hands, not forgetting to mash the meat.

Peel the onion and chop into a pulp in a blender. Add the onion paste to the meat. The onion is finely chopped so that the meat has better contact with it and is well saturated with its juice. Optionally, you can cut the onion into half rings and mash it with salt (as in the first marinade recipe) or squeeze the juice out of the onion and use only the juice (as in the second recipe).

Use your hands to mix the meat with the onions.

Peel the kiwi and use your hands to crush it into the meat. Mix everything together again and leave to marinate for 1-2 hours.

Put the meat on the skewers and fry. Bon appetit!

Marinade for pork barbecue with kefir

Many people like marinade with kefir the most. But this is a matter of taste. Try marinating pork in this way, perhaps you will also become a fan of kefir marinade. To prepare this marinade you will need:

• pork - 2.5 kg
• onion - 1 kg
• low-fat kefir - 1-1.5 l
• ground black pepper - to taste
• ground bay leaf - to taste
• salt - to taste

Cooking.

Rinse the meat well, remove films and excess fat. Cut the meat into serving pieces. Peel the onion and cut into medium cubes. Squeeze the onion well with your hands so that it releases the juice.

At this stage, we do not salt the meat, but only put spices in it. First, put black pepper in the meat and mix well with your hands. There should be enough pepper so that pepper is visible on each piece after mixing. Also put the pepper in the onion and stir it. Bay leaf is laid next, also separately in meat, separately in onions. Also, mix well with your hands and mash.

Now combine the onion with meat in one container.

Pour the meat with kefir, mix everything well. Leave the meat to marinate at room temperature for 2-3 hours. Or refrigerate overnight.

Have you forgotten that we did not salt the meat from the very beginning? The meat will need to be salted about 40-60 minutes before frying. Salt the meat, stir and you can start to kindle a fire.

Put the meat on the skewers and start frying it. During frying, you can grease the meat with kefir marinade.

Marinade for pork skewers with vinegar and onions

There is a lot of controversy about this marinade between all barbecue lovers. Some argue that vinegar is the best marinade, others write that in no case should you marinate in vinegar. In any case, vinegar is a Soviet classic, the taste of childhood. If you want to make barbecue with vinegar, then it is better not to marinate for a long time so that the meat does not become tough. A couple of hours will be enough for the meat to marinate. But, if there is no other way, leave the meat to marinate overnight.

Ingredients for Vinegar Marinade:

• pork - 1.5 kg
• onion - 700 gr.
• table vinegar (9%) - 50 ml
• salt - 1.5 tsp
• black pepper - 1 tsp

Cooking.

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

Now you need to take a container in which you will marinate the meat. It is desirable that it be plastic or glassware. We lay out layers in this container: meat, onion, a little vinegar, salt, pepper and again everything in the same sequence. Cover the meat with a plate and put a press (bottle of water). Leave at room temperature for 1 hour. Then send the meat to the refrigerator.

It remains to fry the barbecue and enjoy its taste!

I think that from these 5 options you will definitely choose your favorite and best pork kebab marinade. I look forward to your comments, see you in the next article!

Shashlik is very tasty dish, but there are many secrets on how to make it even tastier. This article will talk about how to properly marinate meat for frying and how to make the right marinade.

What kind of pork meat is ideal for barbecue

In the Caucasus, lamb is the most popular, in other regions - pork. When choosing a product, you should pay attention to the following points:

• meat should be only fresh, but not steamed, better chilled:
• it should have a bright pink color, be without mucus, blood, darkening, meat juice should be transparent;
• it is desirable to take young - it is more tender, soft, juicy;
• the best choice is the neck, where the veins are evenly distributed, you can take the loin, tenderloin;
• when using pieces located along the ridge, they need to cut off the fat.

How to marinate pork skewers

Properly chosen meat for barbecue is half the battle, little secrets will help to complete it. Basic requirements for the dishes in which the product will be marinated:

• capacity;
• security.

It is best to use glass, clay, ceramic dishes for pickling, if metal, then necessarily enameled.

The duration of pickling is affected different factors: the quality of the meat, the size of the cut pieces, the composition of the marinade itself, for example, grated onions, significantly speeds up the process.

Important points - the meat should be cut across the fibers, after dressing with marinade, tamp the pieces tightly, cover, leave to marinate in a cold place.

Juicy pork skewers in onion marinade

The most popular product for marinating kebab blanks is onions. Thanks to him, the meat is juicy, with a delicate onion flavor.

Main components:

• Pork - from 1 kg.
• Fresh onion - 4-5 pcs.
• Spices (at the choice of the hostess).

Cooking scheme:

1. Cut the meat.
2. Divide the onions in half, cut one part into large half rings, chop the second in a blender.
3. Put the meat pieces in a suitable container, mix with the grated and chopped onion.
4. Salt, season with seasonings.
5. Keep in a cold place for 60 minutes.
6. Start frying.

Marinade for pork skewers with vinegar

Vinegar often makes the “company” of onions when marinating kebabs, as it makes the meat more tender.

Ingredients:

• Pork - 1 kg.
• Onions - 3-4 pcs.
• Vinegar - 4 tbsp. l. (concentration - 9%).
• Sugar - 1 tsp
• Water - 8-10 tbsp. l.
• Spices.

Action algorithm:

1. Prepare the meat, rinse, chop.
2. Cut onions into rings.
3. Mix vinegar with water and sugar.
4. Salt the meat pieces.
5. Sprinkle with seasonings.
6. Combine with onion and vinegar marinade.

Tomato juice as a marinade

The following recipe suggests using ordinary tomato juice. It will give the finished dish juiciness and a pleasant ruddy color.

Ingredients:

• Pork fillet - 1 kg.
• Fresh tomato - 250 ml.
• Onion - 2-4 pcs. (depending on size).
• Ground black pepper (or other spices).
• Salt.

Cooking:

1. Divide the fillet into portions.
2. Season with pepper or other selected spices.
3. Salt the pork.
4. Combine it with onion, cut into rings, tamp tightly.
5. Pour in tomato juice (it is not necessary that it covers the contents of the container).
6. To withstand the night in the cold, then the finished dish will turn out to be very tender.

Kefir marinade for pork barbecue

Kefir marinade is no less popular, it does its job well - it “softens” the meat fibers. In addition, it does not give a smell and does not interrupt the spicy aroma, as vinegar does.

Ingredients:

• Kefir (any fat content) - 500 ml (per 1 kg of pork).
• Onion - 2-5 pcs.
• Spices for barbecue - 1 tsp.

Cooking:

1. Cut the meat into pieces of the desired size.
2. Onions - half rings, salt, press with your hands.
3. Sprinkle the meat preparation with spices, slightly “knead”.
4. Add onion rings to it.
5. Pour in kefir, mix again and tamp a little.
6. Withstand 4-5 hours.

Pork barbecue marinade with mayonnaise

Not the most popular pickling product is mayonnaise, it can be taken as a last resort when other components are not at hand.

Ingredients:

• For 1 kg of pork - 200 g of mayonnaise.
• Ground pepper - 0.5 tsp.
• Spices (optional)
• Onions - 1-2 pcs.

How to cook:

1. Rinse the meat, dry, cut.
2. Chop onions into cubes or rings.
3. Mix the chopped fillet with salt, pepper and other seasonings.
4. Add onion rings.
5. Pour everything with mayonnaise.
6. Soak in the cold for 4-5 hours (ideally overnight).
7. Roast in the traditional way.

Marinade with cream

Sometimes the kebab turns out to be somewhat tough, so that this does not happen, you can use cream for marinating. They are perfect for chicken fillet but pork can also be used.

Starting products:

• Chicken or other fillet - 1 kg.
• Cream - 150 ml (33%).
• Onion - 1 pc.
• Water - 150 ml.
• Garlic - 3-4 cloves.
• Coriander, red and black pepper (ground).

How to proceed:

1. Rinse the meat, dry.
2. Cut into serving pieces.
3. Cut onions into rings.
4. Finely chop the garlic.
5. Combine onions with garlic, salt and seasonings. Knead.
6. Combine water with cream, add to the onion.
7. Place the chicken pieces in the marinade.
8. Marinate for 4 hours, putting the container in a cold place.

Recipe for a delicious marinade for pork skewers with lemon juice

A great competitor for vinegar is lemon. It also makes the meat fillet soft and tender, and also gives a spicy flavor.

Ingredients:

• Pork neck - 1 kg.
• Fresh lemons - 3-4 pcs.
• Onion - 2-4 pcs.
• Garlic - 3-4 cloves.
• Seasonings.

Cooking:

1. Meat prepare - rinse, dry, cut.
2. Chop the garlic, chop the onion into half rings.
3. Mix meat pieces with spices.
4. Add onion and garlic.
5. Rinse the lemons, cut in half, squeeze on top, mix all the ingredients thoroughly.

You can grate the zest of one lemon on a fine grater, then lemon flavor it gets even stronger when hot.

1. Put the semi-finished product under oppression, withstand 6-7 hours.

Very tasty and fast barbecue on a mineral water

The liquid component of the marinade can be not only vinegar or lemon juice, but also ordinary mineral water.

Important: If the mineral water is very salty, then the amount of salt should be reduced.

Ingredients:

• Meat - 1 kg.
• Mineral water - 300 ml.
• Onions - 4-6 pcs.
• Aromatic spices.

Cooking:

1. Prepare meat, cut.
2. chop the onion convenient way(ideally - rings).
3. Mix the onion with spices and salt, crush to become more juicy.
4. Combine the resulting mass and meat in a deep container.
5. Fill with cold mineral water.
6. Withstand 10 hours.
7. Before frying, drain all the liquid, onion rings can be fried separately and served with the finished dish.

How to marinate pork skewers with red wine

Marinating meat in red wine is also widely encouraged. Red semi-dry wine is best, semi-sweet is in second place.

Ingredients:

• Neck - 1 kg.
• Onion - 0.5 kg.
• Red wine (semi-dry or dry) - 100-150 ml.
• Spices Caucasian.

Subsequence:

1. Prepare and cut meat.
2. Transfer to a deep container.
3. Salt.
4. Mix with spices.
5. Cover with onions, cut into half rings.
6. Pour in wine.
7. Marinate for at least 5 hours.

Unusual marinade with beer for pork kebab

Beer is another suitable product for marinating pork, it turns out quite juicy, soft, and when frying, the aroma of freshly baked bread is heard.

Ingredients:

• Fillet - 1 kg.
• Beer dark, strong - 300 ml.
• Onions - 3-4 pcs.
• Seasonings.
• Salt.

Cooking:

1. Cut the pork, salt.
2. Mix with seasonings.
3. Cut the onion into beautiful half rings, add to the meat.
4. Stir so that the onion releases juice.
5. Fill with beer, put under oppression.
6. Keep in the room for about 60 minutes, then put in the refrigerator overnight.

Marinate pork skewers in pomegranate juice

For barbecue dressing, you can use unsweetened natural drinks, of course, pomegranate is ideal.

Ingredients:

• Neck or shoulder blade - 1 kg.
• Pomegranate juice - 250-300 ml.
• Khmeli-suneli.

Cooking:

1. Rinse the selected meat, pat dry with a towel.
2. Cut into large equal pieces.
3. Cut onions.
4. Mix meat pieces with onion, salt and seasonings.
5. Pour the prepared composition with pomegranate juice, mix.
6. Cover with a plate / lid, put oppression.
7. Pickling time - from 10 hours to 2 days.

Authentic Caucasian marinade for pork kebab

In the Caucasus, they know how to cook delicious kebabs, but they reveal their secrets with great reluctance. However, some of them are known.

Main components:

• Pork neck - 1 kg.
• Onion - 0.5 kg.
• Vinegar - 100 ml.
• Water - 100 ml.
• Set of Caucasian spices.

Cooking:

1. Cut the meat.
2. Chop the onion - either rings or half rings.
3. Lay out a layer of meat.
4. Salt, sprinkle with spices and onions.
5. Continue alternating until all products are finished.
6. Vinegar mixed with water, pour the meat preparation.
7. Marinate for 12 hours, although if desired, you can fry after two.

For good barbecue you need to take only the highest quality, proven or fish. A slight presence of fat is quite welcome.

The pulp should be cut into pieces weighing about 50 g. A good barbecue marinade, among other things, often contains onions. It gives the marinade piquancy, and the dish with it will turn out more juicy. Onion rings, after the main ingredient is marinated, are sometimes strung on skewers, alternating with pieces of meat or fish. For 2 kg of pulp, 700 g of onions are required. Ratio is approximate. It is believed that you can’t spoil the barbecue with onions. It is desirable that the onion heads are small - their diameter should not exceed the thickness of the chopped pieces. Otherwise, the onion will go beyond them and burn, and this is not very tasty.

Pieces of meat or fish should be put in a large bowl, pour marinade and stir. After that, lay the onion between the pieces. It must also be marinated and it is desirable to maintain the integrity of the rings, otherwise it will not be possible to put it on skewers. The bowl is covered with a circle or a plate, pressed down with oppression and put in a cool place. After a few hours, depending on the marinade that is preferred, as well as on the raw materials that are marinated, you can start stringing and frying.

Traditional vinegar marinade

The composition of the vinegar marinade includes table vinegar - about 70-90 g, salt and ground pepper. You do not need to add water, because during the marinating process, the meat will release juice, mix with vinegar and soak all the meat. You should be careful with salt, because in the process of frying the meat loses some moisture, as a result of which the salt concentration increases. Some undersalting can later be compensated with a sauce that is served with barbecue. His recipe is at the end of the article.

A good barbecue marinade, prepared using table vinegar, is suitable for all types of meat and fish.

Marinade with fruit vinegar

Natural fruit vinegar for barbecue is even better than ordinary table vinegar, however, due to the low concentration, and it does not exceed 4%, a longer exposure is required. Its quantity is also taken more than 2-3 times, that is, half a glass. If ordinary table vinegar softens and soaks the meat in a couple of hours, then fruit and berry vinegar will require about 8 hours.

The best recipe for vinegared kebab marinade usually involves using natural grape or apple cider vinegar infused with rosemary, tarragon, or basil. This marinade is used for cooking pork, beef, lamb, chicken, rabbit and fish such as salmon or sturgeon barbecue.

The composition of the marinade, in addition to vinegar, includes salt and pepper. Onions are treated in the same way as in the case of a traditional marinade on table vinegar.

Marinade using red or white wine

The acids found in table wines are great for marinating. The best barbecue marinade is always made taking into account the color of the meat. For dark meat, red wine is taken, and chicken and fish are marinated in white. Ideal for pickling semi-sweet wine. White wine will give the kebab a slightly sour taste, which is a win for both chicken and fish. Of all the varieties of red wine, you can safely give preference to Cabernet. Its tartness goes well with the meat of large animals, as well as with rabbit meat. The best marinade for pork skewers is made with cognac. It is usually half diluted with water or citrus juice.

For 2 kg of pulp, one glass of wine mixed with salt and ground pepper is enough. The taste of the marinade depends on the type of wine. Onions will come in handy in this case. It is recommended to grind it in a blender to a homogeneous puree and put it in the marinade. Send whole sprigs of fresh parsley there.

Marinade with mayonnaise

Modern gourmets are advised to marinate shish kebab in mayonnaise. This method is most suitable for those cases where the meat has no fat at all and can be harsh, however, the most knowledgeable people in the barbecue business say that mayonnaise, as well as dairy products This is the best marinade for pork skewers.

Mayonnaise contains all the ingredients necessary for pickling - vinegar, salt, pepper and even mustard. It is she who gives dry and tough meat incomparable juiciness and softness. The marinating time is quite long. It is better to leave the meat with mayonnaise in a cold place all night. Since mayonnaise contains vegetable oil, the kebab will be fried quickly enough. To get a tender and fragrant meal, it is important not to overexpose the skewers on fire. This is where you need to be very careful. When a piece of transparent liquid appears on the cut, the kebab is considered ready.

Marinade on sparkling water

For marinade take mineral water with gas. It is desirable that this water has a pronounced taste and high level salinity. Carbon dioxide passes through the fibers of the meat and creates conditions for a deeper penetration of the aromatic components of the marinade into it. These are fresh herbs - parsley, celery, basil, tarragon, oregano and mint. The amount of salt and pepper is determined individually, based on palatability mineral water.

Perfectly cope with pickling and sweet carbonated drinks. Despite their apparent incompatibility with salt, pepper, onions and green herbs, meat marinates in them very quickly. It turns out very good marinade for barbecue from the most different types meat. It passes the necessary hygiene treatment and it tastes great.

Marinade in Korean

Kebab lovers who know a lot about marinating meat recommend marinating it in liquid from Korean vegetables, which are sold by weight in the markets. The vigorous taste of a very spicy solution marinates any meat perfectly. This is the best marinade for dark meat skewers. Koreans keep the composition of their brines a secret, but it is not necessary to know them. For 12 skewers, half a glass of Korean marinade from any vegetable is enough.

Marinade with tomatoes

Another option quick marinade is canned tomatoes. It has all the necessary components. Tomatoes are also used for marinating meat. A few pieces need to be kneaded and combined with brine. Keep the meat in this composition for one night. The next day, the barbecue can be fried.

As for fish, this is perhaps the best marinade for barbecue from it. AT this case marinating should not be too long - 15-20 minutes will be enough.

Marinade with pomegranate juice

In the southern regions, it is believed that the best marinade for lamb barbecue is obtained from pomegranate juice. Packaged canned juice is not suitable for this purpose. It is better to buy fresh on the market or squeeze it out of pomegranates yourself. To marinate 2 kg of meat, one glass of juice is enough.

The marinade, in addition to juice, includes salt and pepper and fresh herbs. They need to be planted whole. They should not get on skewers. Since the pickling process lasts about a day, during this time the plants have time to give all their flavors to the marinade.

The same marinade is suitable for beef.

It makes the color of the meat more saturated and beautiful, and this in some cases is very significant.

Marinade on beer

This marinade can be prepared on beer alone with the usual seasonings, such as salt and pepper, without adding anything else, in the expectation that the hops and malt that gave the taste to the drink will do a good deed for the meat. It is on beer, according to experts, that the best marinade for pork barbecue is obtained. Only high-quality live beer is suitable for it, without the inclusion of preservatives and other artificial ingredients.

Beer marinade is able to turn the usual pieces of cold cuts into an amazingly tasty dish.

Beer and pomegranate juice must be mixed in a ratio of 1:1. Put cilantro, basil, parsley and celery in the marinade and chop into porridge with a blender. Salt and pepper. Dip the meat in the marinade and keep it for 6 hours. If the barbecue is scheduled for the second part of the day, then it is convenient to do this in the morning. In order for the meat to retain all the flavors and not lose its juiciness, before putting it on skewers, it should be removed from the marinade and poured with vegetable oil. Such a kebab is fried faster than without the participation of oil. Its readiness is checked by cutting a piece of meat. As soon as the juice turns from red to transparent, the kebab is ready. It is recommended to remove it a little undercooked. The best marinade for pork skewers, and beer marinade is just that, has unique property conservation, in which even raw meat will not harm health.

Marinade with lemon juice

This marinade is most suitable for fish, but it may well be suitable for meat. From several lemons, you need to squeeze 150 grams of juice, add salt, pepper, onions and green culinary herbs ground into porridge. Marinate not too long - no more than half an hour. Remove the marinated pieces from the sauce and pour over with vegetable oil. After that, immediately string on skewers and send to the grill.

Marinade on kefir

Fermented milk products are considered an excellent basis for marinade. In order to marinate 2 kg of meat, you need to prepare the following composition. Spicy herbs - cilantro, basil, dill, mint, celery and parsley - put in a blender. Send a few cloves of garlic and a couple of onion heads there. Salt, add ground pepper and pour half a liter of kefir. Grind all the ingredients properly and pour the pieces of meat with a thick and fragrant mixture. The best marinade for chicken, pork, lamb or beef barbecue is obtained on old kefir. The more acidic it is, the better. The duration of marinating depends on the type of meat. For chicken, 30-40 minutes is enough, and pork can be kept for a day.

marinade for chicken

Breast chicken can be marinated in any of the above ways, but we offer you the best marinade for chicken skewers, tested and liked by many gourmets. In order for the marinade to be enough for one and a half kilograms of meat, you need to mix two tablespoons of ready-made mustard with the same amount of mayonnaise and soy sauce. Add a handful of suneli hops and a teaspoon of powdered sugar. Crush two large cloves of garlic and mix with the rest of the ingredients. Marinate in this composition for 40 minutes.

Sauce for shish kebab

The main task of the marinade is to process raw meat products in such a way that they become absolutely safe for consumption. After keeping the meat in one of the marinades we have proposed, it can be eaten raw, but it will be much tastier if it is singed with the heat of barbecue coals and poured over with the appropriate sauce.

We offer you a universal sauce that is suitable for any barbecue. If your kebab turned out to be fresh due to incorrect calculation of the amount of salt and hot pepper, then homemade tomato sauce successfully compensates for all the missteps.

Three kilograms of tomatoes need to be scalded with boiling water and peeled. Pass through a sieve and pour into a large cast iron pan or a saucepan. Put on fire. Put 3 bay leaves, one small piece of ginger root and a tube of cinnamon in a saucepan. When excess water evaporates, and the volume of tomato puree is reduced by 2 times, you can begin to enrich its taste. To do this, grind fresh dill, basil, tarragon, oregano, mint and 100 g of garlic in a blender. Grind into powder 1 clove, 1 large peppercorn and 20 small peppercorns, a small pinch of cumin and black cumin. Send all this to the tomatoes, after removing cinnamon, bay leaf, ginger from the pan and adding salt and a coffee spoon of sugar to taste. Wait until it boils and turn off.

If the sauce turns out to be more than necessary, then it can be folded into glass jar, pour a little oil on top, cover with a lid and send to the refrigerator until the next barbecue.

To get a delicious dish on the coals or in the oven, you should choose the right marinade for pork skewers. Exist great amount pickling options: Armenian recipe, Georgian, Abkhazian, classic and many others. All of them involve the use of various spices, vegetables, aromatic herbs and seasonings.

How to marinate pork skewers

To make the dish on the coals more fragrant and soft, you need to properly marinate the pork for barbecue. By itself, this meat is considered soft, but the marinade enhances this property, making the pork fibers even more tender. In addition, the marinating process means that the meat will acquire new flavors, herbs and spices will enhance its flavor and make it appetizing.

There are a lot of options for how to marinate meat for pork skewers. You can start with the simplest and fastest - sprinkle the meat pieces with salt and black pepper, if you wish, try adding other spices. Common and classic version considered onion-vinegar marinade, based on tomato juice. Today, fillings with fruit juices are becoming popular - pomegranate, apple, kiwi.

The simplest option is to use lemon juice with onions and peppers. This sour marinade gives the meat a slight bitterness, but the salinity is increased by pouring on garlic with soy sauce. Sweet marinades are also popular - they use tomato juice for this. Kefir and mineral water make meat more juicy due to carbon dioxide bubbles. In a tomato marinade, pork turns out to be slightly sweet, and red wine makes it tart.

The correct marinating procedure is as follows: chilled meat is cut into portions, all spices, juices and seasonings are mixed, the meat is immersed in this mixture or rubbed on all sides, shifting with onions and vegetables. It is worth immersing the pork in the marinade completely so that it covers it with an even layer. Through certain time infusion pieces are removed, strung on skewers and fried on coals. To maintain the juiciness of the pork, periodically baste the surface with the remaining sauce during frying.

How much to marinate

After selecting products for pouring, the question of how long to marinate pork skewers will become natural? The duration of the infusion depends on the decision of the chefs. The fastest processes last up to 3 hours, on average they keep pieces for 3-5 hours, and ideally - 1-2 days. The longer the meat is left in the marinade mixture, the richer the flavor will be and the softer the texture will become.

pork skewers marinade recipe

Finding suitable recipes for marinating pork skewers is easy, because there are so many of them that any culinary specialist will cope with this process. You can choose a cooking recipe based on the use of herbs, adjika, from wine or even onions with beer. Some options offer step by step recipe or a recipe with a photo to clearly show chefs how to marinate meat preparations in order to get the most delicious dish.

With onion

• Servings: 7 persons.
• Calorie content of the dish: 20 kcal.
• Destination: for lunch.
• Cuisine: author's.

The easiest option for cooking baked meat is pork skewers in onion marinade, for which you do not need to spend a lot of time. Due to the release of onion juice, the meat is not tanned, but is destroyed between the fibers, which makes it tender and soft. For 1 kg of meat, you should take 1 kg of onion to get a rich taste of the final snack. For making you need a blender or food processor.

Ingredients:

• onion - 1 kg;
• ground black pepper - 20 g;
• bay leaf - 3 pcs.;
• salt - a pinch;
• sugar - 5 g;
• lemon juice - 40 ml;
• coriander - a pinch.

Cooking method:

1. Peel the onion from the husk, cut into small cubes, grind the bay leaf or crumble with your hands.
2. Mix all the ingredients in a blender until a homogeneous gruel, marinate the meat all night, leave in the refrigerator.
3. Instead of lemon juice, it is permissible to take table vinegar 6 or 9%.

With vinegar

• Servings: 12 persons.
• Calorie content of the dish: 306 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: easy.

How to prepare a marinade from vinegar, the following recipe will help you find out. It differs from the usual options in that it involves the use of wine white vinegar, and not table essence. The combination of such a soft component with spices and spicy vegetables makes the filling fragrant and spicy, which gives the necessary taste to pork. This original version guests and friends will like it more than the classic one.

Ingredients:

• garlic - 3 cloves;
• onions - 2 pcs.;
• wine white vinegar - 40 ml;
• sesame oil - 60 ml;
• sugar - 10 g;
• hot pepper - 3 pods;
• cloves - 2 g;
• rosemary - a pinch;
• cinnamon - 10 g;
• thyme - a pinch;
• thyme - a pinch;
• bay leaf - 2 pcs.

Cooking method:

1. Press the garlic through a press, finely chop the onion, cut the hot pepper in half.
2. Mix all the ingredients, pour the meat overnight, put in the cold.
3. In the morning, put in a colander, let the liquid drain, season with fresh chopped dill if desired.

with mayonnaise

• Cooking time: 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 200 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: easy.

How to cook a marinade for pork skewers with mayonnaise, the instructions below will teach. This is one of the simplest and most common recipes, for which it is better to take Provencal fat mayonnaise sauce without additives, mix with tomato ketchup. It would be good to choose the latter with a mark for barbecue, since it has the necessary spices, but the classic one is also suitable.

Ingredients:

• onions - 4 pcs.;
• seasoning for grill - package;
• liquid smoke - 10 ml;
• mayonnaise - 40 ml;
• ketchup - 40 ml;
• table mustard - 10 ml;
• garlic - 3 cloves.

Cooking method:

1. Cut the onion into rings, pour the pieces of meat along with the seasoning.
2. Lubricate them with a mixture of mayonnaise, ketchup with mustard, crushed garlic.
3. Leave for 2 hours in a cool place.

Quick marinade

• Cooking time: 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 31 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: easy.

A step-by-step recipe for a quick marinade is simple even for novice cooks, because it involves the use of chopped ingredients and filling them with prepared meat pieces. This basis, as the Armenian recipe suggests, is onion, supplemented with chopped cilantro, lemon juice and aromatic spices. Unlike other marinades, this one turns out to be liquid, and you will learn how to make it right below.

Ingredients:

• onion - 5 pcs.;
• water - half a glass;
• parsley - a bunch;
• cilantro - a bunch;
• lemon - ½ pc.;
• coarse salt - 10 g;
• ground coriander - 10 g;
• nutmeg - 10 g;
• red pepper - 10 g;
• black pepper - 10 g.

Cooking method:

1. Peel the onions, chop them into cubes, chop the greens, squeeze the juice from the lemon.
2. Mix all products, marinate pork for 3 hours.

With lemon

• Cooking time: 10 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 23 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: easy.

How to cook marinade for pork with lemon and onions will be indicated below. original combination lemon juice with onion rings will make the meat juicy and fragrant, and tender fibers will be felt when biting. The piquancy of the filling is given by fresh mint, which is felt with a light refreshing chill and emphasizes the appetizing taste. fried meat.

Ingredients:

• onion - 2 pcs.;
• lemon - 1 pc.;
• garlic - 5 cloves;
• fresh mint - 2 stalks.

Cooking method:

1. Cut the onions into rings, push the garlic through a press.
2. Scald the lemon with boiling water, cut in half. Leave one part for decoration, squeeze the juice from the second. Break the mint with your hands.
3. Grate the slices of meat with juice, garlic, sprinkle with onion rings and mint leaves. Leave under the film and press for 4 hours, string the kebab mixed with onion rings, fry until tender.
4. Garnish with lemon wedges when serving.

classic

• Cooking time: 20 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 18 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: easy.

The classic pork marinade is easy to make, because it uses a minimum of ingredients that every self-respecting housewife can find. A simple barbecue sauce will preserve the natural taste of meat, giving it a new, subtle note of exquisite taste and emphasize the natural aroma. This option will appeal to everyone who has tried it, because it only enhances the natural taste of pork.

Ingredients:

• vinegar 9% - 100 ml;
• salt - 20 g;
• ground black pepper - a pinch;
• onion - half a kilo;
• water is a glass.

Cooking method:

1. Peel the onions, finely chop, pour water.
2. Add the rest of the ingredients, leave for 15 minutes.
3. Pour the pork pieces for 3 hours, fry until tender.

Pomegranate

• Cooking time: 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 200 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

A traditional Georgian recipe suggests making a barbecue marinade with pomegranate juice, which will give the meat a new unique taste. A combination of sour and astringent tart juice from healthy fruit with a mixture of classic spices makes the kebab piquantly spicy and very fragrant. Similarly, you can prepare a marinade with lingonberry juice or any other sour berry.

Ingredients:

• onion - 4 pcs.;
• pomegranate juice - 650 ml;
• vegetable oil - 40 ml;
• hops-suneli - 20 g;
• coriander seeds - 5 g;
• black pepper - 5 g;
• salt - 10 g.

Cooking method:

1. Cut the onions into rings, mix with pork.
2. Sprinkle with spices, crushed coriander. After mixing, pour in the juice with vegetable oil, knead again.
3. Cover with a plate, put oppression, keep for 2 days, stirring occasionally.

From mineral water

• Cooking time: 10 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 181 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: easy.

A pleasant sour-spicy taste is distinguished by the mineral water pork marinade, which, according to the recipe, is mixed with Provencal fat mayonnaise. You can diversify it by including slices of tomatoes and slices of red bell pepper, which will shade the taste of pork kebab and make it more appetizing. A nutritious dish will be appreciated by all guests.

Ingredients:

• mayonnaise - 250 ml;
• sour cream - 20 ml;
• mineral sparkling water - 20 ml;
• black pepper - 20 g;
• salt - 20 g.

Cooking method:

1. Mix mayonnaise with sour cream, add spices and mineral water.
2. Lay the pieces of meat, hold until the coals are cooked. If desired, add onion rings, slices of tomatoes and bell pepper when frying.

With kefir

• Cooking time: 10 minutes.
• Number of servings: 15 persons.
• Calorie content of the dish: 105 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: easy.

Another simple recipe for kefir barbecue marinade will help you make a delicious appetizing dish, while maintaining the juiciness and softness of the meat. This option is suitable for most types of meat, not just pork. To diversify it, you can add dark beer to give a light malt hue and a caramel color to the crust. Without it, you get a light golden surface.

Ingredients:

• kefir - half a liter;
• garlic - 20 g;
• salt - 25 g;
• liquid honey - 15 ml;
• lemon - 1 pc.

Cooking method:

1. Grind peeled garlic with a blender, salt, add lemon juice with honey.
2. Pour in kefir, mix, marinate the meat for 3-4 hours, fry until tender.

from kiwi

• Cooking time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 228 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: easy.

The Armenian filling recipe has another variety - marinade for kiwi barbecue, which gives the meat an exquisite sweet and sour taste. Due to the content of acids in the fruit, pork is loosened, which makes its fibers softer and more tender. In order for the meat to still retain its spicy spiciness, traditional ground black pepper is used, diluting it with fragrant or white pepper if desired.

Ingredients:

• kiwi - 1 kg .;
• onion - 3 pcs.;
• vegetable oil - 20 ml;
• salt - 20 g;
• black pepper - 20 g.

Cooking method:

1. Kiwi peel, chop with a blender, fork or grate.
2. Peel the onions, cut into rings, salt.
3. Mix all the ingredients, marinate the meat for half an hour.

So that the prepared marinade for pork kebab does not disappoint the chef, you should heed the advice of professionals:

• for juicy barbecue you do not need to cut the meat too finely so that when pickling it does not turn into mashed potatoes;
• when frying over coals, you need to make sure that the kebab does not dry out, and sprinkle with the remnants of the sauce;
• classic onion marinade is easy to diversify by adding cilantro, marjoram, basil and sage;
• delicious sauce considered a mixture of oil, red onion, basil, sage, white wine, olive oil and sugar;
• a pleasant spicy filling can be prepared from onions, garlic, natural yogurt, ground ginger, coriander, cumin, cilantro and cardamom;
• barbecue is best served with fresh tomatoes, Caucasian lavash and greens;
• wine marinade can be made on the basis of white wine, champagne or plum;
• in addition to the kefir base, you can make filling from tan, mayonnaise, fermented baked milk;
• mayonnaise with onions is considered a universal sauce for any meat kebab.

Video