What to marinate pork kebab to be juicy. How to quickly marinate pork skewers

Shish kebab is an appetizing and fragrant dish that is baked on skewers. AT classic version it is cooked with pork. It is very important to properly marinate and cook pork meat so that it does not become stiff. Various ingredients can act as a marinade - lemon, oil, kiwi, pomegranate juice, soy sauce, vinegar, kefir. Below you will learn how to marinate pork skewers so that the meat is juicy and tender, and the secrets of cooking will help you make a truly tasty and delicious dish.

How to choose meat for barbecue?

What is the best part of pork? The right choice of meat is half the success in cooking barbecue. A product that has been frozen or improperly stored will spoil the taste of the dish. To make the meat tender, it is important not only to cook it well, but also to choose the part of the pork that is ideal for roasting on skewers. Recommendations for choosing a product for a classic pork kebab:

1. Don't buy frozen meat. Chilled pork is perfect for the dish. It is permissible to use a frozen product, but only if there was a freeze once, although the kebab will still be inferior in taste to a chilled meat dish.
2. To distinguish between chilled and frozen pork, press down on the top with your finger. If the product is fresh, the surface will recover quickly. In defrosted pork, a bloody liquid will be visible, the consistency of such meat is loose, uneven, and the color is brighter.
3. Don't take meat if you're confused by the smell or the look. Smell the pork, see if it oozes blood - that's a bad sign. Humidity on the surface of the meat indicates the presence of harmful substances there or improper storage. If the product is grey, dark color, then the animal was old - the barbecue will turn out tough. Good meat has a dry appearance, a uniform shade over the entire surface, and a slight sheen.
4. Choose cuts without excess fat and sinew - this will make it difficult to prepare the pork for cooking. Some sellers hide fatty pieces by wrapping them inside, so carefully inspect the product from all sides.
5. Most importantly, buy the right cut of pork. Ideally for a soft and juicy kebab, meat from the neck (neck chop), located along the back of the pig, is suitable. Also, a wonderful dish will turn out from tenderloin, ribs, loin. Pork ham is also suitable for barbecue, but it is important not to overdry it. The back meat part and the tenderloin from the shoulder blades have a lot of veins, but if they are properly peeled and marinated, the kebab will turn out tender.

After the meat is selected, you need to marinate it. Most delicious marinade for pork skewers, so that the meat is soft and tender, it is prepared using different ingredients. Below are popular step by step recipes with a photo of a marinated barbecue product.

How to marinate pork skewers with lemon

Lemon juice is a great marinade dressing that can replace vinegar and oil. Lemons will provide the juiciness of the meat, give it an interesting flavor.

You will need:

• 4 lemons;
• 4 tbsp. spoons of salt;
• 8 onions;
• 5 kilograms of pork;
• 2 tbsp. spoons of spices for barbecue.

Cooking:

1. Take a large container. Wash and clean the onion, cut into rings. Put one layer in a container, sprinkle with salt and spices.
2. Clean the meat from the veins, excess fat. Divide into serving pieces. Place the pork on top of the onion. Place another layer of onion on it. Lay out the layers one by one until these ingredients run out. Don't forget to sprinkle the layers with spices.
3. Wash the lemon, cut it. Squeeze out the juice.
4. Pour ingredients into containers.
5. Wrap the edges of the dishes with cling film, hide in the refrigerator for six hours. Mix ingredients 2 times.
6. Once the pork has marinated, it's ready to cook: put the pieces on skewers and cook over smoldering coals until tender, turning occasionally, drizzling with wine or water. Readiness is determined by the incision: a clear liquid should ooze from the meat.

Classic barbecue marinated in vinegar

The classic barbecue marinade is vinegar. The ingredient gives the dish a pleasant sourness, guarantees juicy and delicate taste. You can make such a barbecue according to your own taste: at home in the oven, in a frying pan or in nature, using a skewer and skewers.

You will need:

• 1 kilogram and 200 grams of pork;
• 2 teaspoons of granulated sugar;
• 4 tablespoons of vinegar;
• salt, pepper, other seasonings;
• 2 bulbs.

Cooking:

1. Prepare the meat: rinse under cold water, cut into portions.
2. Add spices to the meat product, mix everything well in a deep bowl.
3. Clean the onion. Grate the vegetable, and then pour it into a container with the rest of the ingredients.
4. 2 to 1 dilute water with vinegar. This recommendation applies to the 9% component. If it is of a different concentration, follow the instructions on the packaging for dilution to a food consistency.
5. Pour the pieces with the resulting liquid, mix.
6. Cover the skewers in the marinade with cling film, leave at room temperature for 60 minutes. Then place in the refrigerator overnight.
7. Put the pieces of meat on skewers. Cook over charcoal, turning pork occasionally. Pour it with water, wine or beer to make the dish juicy.

Pork skewers marinated with mayonnaise

Mayonnaise is not only delicious dressing for salads and an appetizing sauce, but also an excellent component of marinade for shish kebab. The product does not allow the meat to dry out during baking, making it juicy and appetizing.

You will need:

• 5 bulbs;
• kilogram of pork;
• 200 ml of mayonnaise;
• seasonings.

Cooking:

1. Prepare pork, cut into portions. Put in a deep bowl.
2. Add your favorite spices, do not forget to salt. Thoroughly mix the pieces so that the seasonings are evenly distributed. Leave for a quarter of an hour.
3. Fill the ingredients with mayonnaise. Stir until sauce coats all parts of pork evenly.
4. Cut the onion into rings, make them wide, then fry with the meat. Mix part of the vegetable well in a container with the rest of the products, and put a part on top for baking.
5. Marinate as follows: 60 minutes at room temperature and overnight in the refrigerator. If you will be cooking in a few hours, then leave the meat in the room for 180 minutes.
6. Bake the kebab, alternating pieces of pork with onion rings.

Tomato sauce for barbecue

What is the best barbecue sauce? Many people agree that these are satsebeli - a classic option for a Caucasian dish.

You will need:

• 2 bunches of cilantro;
• 200 ml of water;
• 200 grams of tomato paste;
• 5 cloves of garlic;
• a teaspoon of adjika, vinegar, salt;
• hops-suneli - 1 tablespoon;
• pepper.

Cooking:

1. Wash and finely chop the cilantro, put in a convenient deep container.
2. Crush garlic, add to cilantro. Mix with adjika, suneli hops, vinegar, pepper.
3. Grind it all with a pestle.
4. Add tomato paste, stir.
5. Pour in water, salt, mix thoroughly again.
6. Pour the sauce into a jar and take it with you to nature to enjoy a real Caucasian shish kebab!

Marinating pork skewers in wine

Thanks to wine, your dish will have beautiful colour and a pleasant bitter aftertaste. Marinate the neck or ribs in a drink - then the barbecue will turn out great.

You will need:

• 1 kilogram 300 grams of pork;
• 7 bulbs;
• 300 ml dry red wine;
• seasonings.

Cooking:

1. Cut the pork neck into pieces.
2. Separately, salt each cut part, put in a deep container, mix and leave for a quarter of an hour.
3. Finely chop half the onion, add to the bowl with the meat and mix. Gradually pour in the wine, stirring the ingredients.
4. Cut the rest of the onion into rings and place on top.
5. Infuse for 60 minutes at room temperature with the lid closed, then transfer to the refrigerator overnight.
6. Cook on skewers, turning pork neck occasionally.

Kefir pork skewers recipe

Kefir gives the finished dish a delicate color, makes the meat product soft and tender. This kebab has a rich taste without sourness.

You will need:

• 1.5 kg of meat;
• half a liter of kefir 3%;
• 7 onions;
• 1 teaspoon of granulated sugar;
• seasonings.

Cooking:

1. Cut the pork neck into pieces, put in a deep bowl.
2. On a coarse grater, grate part of the onion (about half), add seasonings, put in a container with the main ingredient.
3. Gradually pour in the kefir, stirring the pieces, pour in the granulated sugar.
4. Place the remaining chopped onion on top.
5. Roast on skewers over smoldering coals until tender.

How to marinate pork skewers in mineral water

You can marinate pork for barbecue in mineral water. The meat will absorb some of the water, the finished dish will come out juicy and tasty.

You will need:

• 4 kilos of pork;
• 1 kilogram of onions;
• cilantro seeds;
• black pepper, salt;
• paprika;
• dried tomatoes;
• a bottle of mineral water.

Cooking:

1. Cut the pork into large pieces. Put in a deep container.
2. Chop the onion, add to the pork and stir.
3. Pepper, add cilantro seeds, salt, tomatoes with paprika. Stir and remember that the onion will release the juice.
4. Pour mineral water ingredients - the marinade is ready. The meat will be marinated in mineral water and in its own juice.
5. Cover the bowl with a lid and refrigerate overnight.
6. Cook the kebab in the mineral marinade on the grill until tender, turning the skewers over.

Soaked pork skewers in beer

How to soak pork kebab so that it turns out juicy and tender? A beer marinade will help with this. On coals, pork pieces will not dry out, and will also acquire an unusual and appetizing aroma.

You will need:

• 1.5 kg of pork;
• a bottle of light beer 0.5 l;
• 3 onions;
• seasonings.

Cooking:

1. Cut the pork into portions. Place in a deep container.
2. Pepper, salt, stir to evenly distribute seasonings.
3. Grind the vegetable on a coarse grater. Add to the rest of the ingredients, then pour in the beer.
4. When the marinade is ready, cover the container, let stand for a while at room temperature, and then hide in the refrigerator overnight.
5. Grill over smoldering coals using skewers until tender.

The secrets of cooking barbecue

The subtleties of cooking shish kebab will help to make the dish really tasty and please your friends and relatives. If you know simple secrets creating this dish, the risk of getting a hard, overdried kebab disappears. The subtleties of cooking delicious meat:

1. The distance from the barbecue to the coals should be no less than 15 centimeters.
2. The marinade, together with the pork neck, should be kept in glassware, clay, enamel. This prevents the metal from reacting with food, as is the case with aluminum bowls.
3. Pour the meat pieces during cooking - with oil, beer, wine, or the marinade in which it was cooked.
4. Place fatty pieces in the middle of the skewer, small and lean ones at the edges. To make them bake well, alternate with onion rings or other vegetables.
5. Stack the skewers tightly next to each other.
6. The wrong wood can spoil all efforts to find the perfect meat product and marinade. Use branches as firewood fruit trees e.g. apricot, apple, plum.
7. Don't forget the sauces. Satsebeli, mustard, ketchup perfectly complement the food.
8. Watch videos of experienced chefs who will share their secrets of cooking meat.

Calorie content of the dish per 100 grams

How many calories are in pork skewers? Calorie content per 100 grams depends on which part of the pig is chosen for cooking - neck, ribs, back. Fat-free tenderloin contains fewer calories than fatty, sinewy cuts. The type of marinade also affects the calorie content. For 100 grams in the classic version of the dish with vinegar, there are 220 kcal.

Shish kebab is a festive dish, beloved since childhood. Before (in Soviet times) most often pork was marinated in vinegar, which gave the meat a special memorable taste. Nowadays, there are many recipes for preparing this dish, and marinade for pork skewers can be not only with vinegar. I offer 7 options for cooking barbecue.

In this article you will find a recipe for a simple marinade with onions and peppers, a recipe for marinade on kefir, on mineral water, with kiwi, with tomato juice. Which recipe to choose - decide for yourself. In any case, it will be delicious if you buy good meat and do not overdry it. Read the rules and secrets of a delicious kebab at the beginning of the article, they will help you not to spoil the meat and enjoy the taste of a chic kebab.

Read more barbecue marinade recipes at this link. And for the barbecue, prepare pickled onions -.

Write in the comments how you marinate pork for barbecue. Now read the content and choose a recipe.

Be sure to read these rules. Because marinating meat is half the battle. It is also important to choose good meat and fry it correctly.

1. Be sure to choose fresh, not frozen meat for barbecue. The best part for frying on coals, the neck, ribs are considered. These are parts of the carcass with enough large quantity fat, which makes the kebab soft and not dry. For such meat, you do not need to choose some kind of complex marinade. It will be enough onion, salt and pepper. That's all! And you will get the taste of real meat, very juicy and tasty.

If the meat is not lucky, it is not very fresh or tough, then you will need to marinate it using acid and spices. Different variants I suggested in the recipes below. The acid will make the fibers softer, and the spices will give a pleasant aroma.

2. If you are making a barbecue marinade with spices, add a little refined vegetable oil to it. Essential oils of spices dissolve in vegetable oil, which penetrates deep into the meat. Without oil, spices will not open, there will be absolutely no use from them.

In the case of preparing a marinade without oil, then before frying, grease the pieces of meat put on the skewers with a silicone brush. The oil will coat the meat in a thin film. This will allow the juice not to flow out during frying, but to remain inside. Also, this method will protect the barbecue from overheating and overdrying.

3. When the coals are ready, sprinkle them generously with salt before frying the kebab. When the fat drips from the meat, it will not light up, the salt will absorb it. It happens that when frying a barbecue, the fat lights up and the fire begins to be filled with water. At the same time, the coals are too cool, the heat decreases, the kebab will cook longer and turn out tougher.

Also, do not pour water over the kebab during cooking. It won't get any better than this. You don't need to bring down the temperature. Shish kebab absorbs moisture during pickling.

4. Pork skewers are fried for 15-20 minutes. You don't need to leave it unattended. Turn the pieces every 4-5 minutes, make sure the coals are sufficiently heated. If a fire catches fire under the meat, move the skewer to another place and sprinkle the fire with salt.

5. Cut the meat into pieces medium size, about 50-60 grams. Such pieces will quickly fry and will not burn outside. The fat that is on the outside of the meat must be cut off. Otherwise, it will drip and burn when frying.

6. Put the meat on the skewer so that there are no gaps between the pieces. But at the same time, you should not compact the pieces too much.

7. The meat is ready if, when pierced, clear juice flows out of it without blood.

The easiest onion marinade for pork.

If your meat is good, fresh, fatty enough, then you do not need to marinate it in various acids that soften it. For good pork (neck, ribs), onions, salt and pepper are enough. This is how meat is most often marinated in cafes. Such a marinade will not kill the taste of the kebab.

Ingredients:

• pork - 2.5 kg
• onions - 2 large onions
• suneli hops - 1/3 tsp
• salt - 1 tbsp.

Cooking:

1. Cut the meat into pieces.

2. Cut the onion into half rings.

3. Lightly salt the onion and remember it a little with your hands, separating the rings from each other. It is not necessary to press hard and squeeze out the juice.

4. Pepper the meat quite generously and add a little suneli hops, salt. A lot of spicy spices are not needed so as not to interrupt the taste of meat. Mix meat with seasonings.

5. Put the onion to the meat and start mixing with your hands. In order for the meat to marinate quickly, you need to mix for a long time, about 5-7 minutes.

6. Put the meat in plastic bags, tie them up and leave for at least 30 minutes in the shade. If marinating at home, cover the bowl and refrigerate. This is quick marinade, it can be cooked immediately in nature. While the coals are being prepared, the kebab will just marinate.

If you want, you can leave the meat in the refrigerator for a few hours - it will be even tastier.

7. And now fry the kebab until cooked. Just don't overdo it. Bon appetit!

Marinade with vinegar is still considered by many to be the best. This is how barbecue was marinated in the Soviet Union. There were no expensive herbs and spices. There was cheap table vinegar and onions. Opponents of such a marinade also exist. Their main argument is that vinegar kills the real taste of meat, it is very aggressive. You decide for yourself whether to use this recipe. If you have stomach problems, it is better to make a marinade with more gentle acids.

Ingredients:

• pork - 1.5 kg
• onion - 3 pcs.
• table vinegar 9% - 50 ml
• boiled water at room temperature - 1-1.2 l
• pepper - 2 tsp
• salt - 1 tbsp. without a slide
• Bay leaf- 2 pcs.

Marinade for barbecue with vinegar - preparation:

1. Cut the meat into medium pieces.

2. The peeled onion is cut into rings of medium thickness.

3. Most often, Soviet barbecue is marinated in three-liter jar. You can also take an enamel pan. Put pieces of meat on the bottom of the container, put onion rings on top. And continue to lay in layers: meat - onions. Upper layer should be onion.

4.Now prepare the barbecue marinade. Pour water into a separate bowl, add vinegar to it. Add salt, pepper and break the bay leaf. Stir the filling to disperse the salt. Pour the mixture over the meat.

5. Cover the jar or pan with a lid and marinate in the refrigerator for 12-20 hours. You can keep the meat in vinegar and more, a day.

6. Fry the barbecue, as described at the beginning of the article in the rules for cooking barbecue. Get delicious barbecue with the taste of childhood. Bon appetit!

Kefir marinade for barbecue.

Marinade for barbecue on kefir is one of the most popular. Kefir contains an acid that softens the fibers. This marinade is made in advance, you can at night.

Ingredients:

• pork - 2.5 kg
• onion - 1 kg (peeled)
• ground black pepper - to taste
• ground bay leaf - to taste
• salt - to taste
• kefir - 1.5 l

How to marinate barbecue in kefir:

1. Wash the meat and cut into portions. Remove excess fat and films.

2. Peel and cut the onion into a large cube, put in a separate bowl. Squeeze the onion with your hands to release the juice. Give it good, hard.

3. Meat and onions separately pepper with black pepper to taste. Use your hands to toss the meat with the pepper and the onion with the pepper. There is no need to add salt at this stage. Pepper should be visible on each piece of meat. Next, add the ground bay leaf to the meat and a little to the onion and mix again with your hands.

4. Combine meat with onions, pour kefir and mix. Press the meat lightly with your hand so that it is covered with marinade.

Kefir can be partially replaced with sparkling water and make a marinade on kefir and mineral water together. Or take ayran instead of kefir.

5. Cover the dish with a lid and marinate in the refrigerator for 6-10 hours. An hour before the end of marinating (an hour before frying), salt the meat and mix.

You can also leave the meat for 2-3 hours at room temperature in the marinade, then salt it and fry it after an hour.

6. It remains to fry the barbecue. Put the pork pieces on the skewers and fry until tender. Do not overexpose the barbecue on the coals so that it does not burn. During frying, you can grease the meat with vegetable oil with a silicone brush (grease deliciously with garlic butter) or kefir marinade.

7. Delicious barbecue is ready, help yourself!

Marinade for tomato barbecue.

The most important thing in the marinade is the juice, which softens the meat and gives it a pleasant taste. Here the meat is marinated in tomato and onion juices.

Ingredients:

• pork - 2 kg
• tomatoes - 300 gr.
• onion - 200 gr.
• salt - 1 tsp (taste)
• olive (any refined vegetable) oil - 2 tbsp.
• dried basil - 1 tsp

Cooking:

1. Onions and tomatoes need juice. You can use a juicer for this. Or skip the onions and tomatoes through a meat grinder, and then fold this gruel into cheesecloth (clean stocking) and wring it out. Also, the juice from the gruel can be squeezed through a sieve using a potato masher, but it will take a little longer.

Throwing onion gruel into the meat is not necessary. When frying, small particles of onion will burn, which will give the kebab an unpleasant taste and appearance. For pickling, you need onion juice. If desired, you can pickle only in onion juice, without tomato.

2. In the resulting onion-tomato juice, add ground black pepper, dried basil, pour in vegetable oil and salt. Stir the marinade to dissolve the salt.

3. Cut the meat into pieces and fill the pork with the resulting filling. Stir so that each piece is covered with marinade.

4. Cover and leave at room temperature for 1 hour. Stir after an hour and refrigerate for several hours or overnight.

5. Here the meat is marinated, you can fry it. This barbecue is very soft, juicy and tender. Almost any not-so-good meat with this marinade will turn out gorgeous.

The fastest marinade with kiwi.

This marinade is suitable for dry parts of pork, such as shoulder blades or chop. There is no need to marinate the meat at home. This is a very quick marinade in 15 minutes, it is made directly in nature before frying. If you marinate meat with kiwi in advance, for more than 1 hour, the meat will soften too much, the upper layers may almost dissolve.

So choose this marinade for tough, lean meats. Cook just before frying.

Ingredients:

• pork - 1 kg
• kiwi - 0.5-1 pc.
• onion - 1 pc.
• soy sauce - 2 tbsp.
• salt - 0.5 tsp
• chili pepper - 1 pc. (optional)
• ground black pepper - 1 tsp (taste)
• vegetable oil - 2 tbsp.
• dill, celery - to taste

Cooking method:

1. Cut the meat into portions and put in a bowl. Cut the onion into half rings and add to the meat. Salt a little and pour in soy sauce, which goes very well with pork. Add hot pepper if you like it hot. In this recipe, it is very appropriate, but again, be guided by the people who will eat it. Pepper cut into rings and send to the meat.

2. Pour in odorless vegetable oil so that the meat is saturated with spices. And it remains to add the ingredient that will make this marinade fast - kiwi. Cut the kiwi in half and scoop out the pulp with a spoon.

3. Pork will smell even better if green stalks are added to the marinade. For example, take a bunch of dill. Leave the leaves for a snack, and the stems, which are usually thrown away, chop finely and put in the marinade. When stirred, the stems will burst and release essential oils, which with the help of vegetable oil will fall into the middle of the meat. Because of this, the barbecue will have a very pleasant aroma.

4. Mix the meat with the marinade with your hand, kneading the kiwi. Press the onion well so that it starts up the juice. And give the meat a little massage too.

5. Leave the kebab to marinate for 15 minutes. Do not stand longer, otherwise the meat will soften too much.

6. Put the pieces of marinated pork on the skewers and fry on the coals for 15-20 minutes, turning occasionally.

7. This is how you can quickly cook delicious, soft and juicy barbecue rather dry and tough meat. Use this trick if you can't buy good meat for barbecue. Bon appetit!

Delicious barbecue according to the recipe of the Armenian chef.

In Armenia, they know how to make delicious barbecue. This is the recipe of the Armenian chef Sergey Martirosyan. If you like a rich spicy taste, then use it. But remember that the main thing in barbecue is meat, not marinade and spices. The meat should be fresh and tender initially.

Ingredients:

• pork - 1.5 kg
• salt - 1 tsp without a slide
• ground black pepper - a pinch
• paprika - a pinch
• basil - 1 tsp
• citron - 1 tsp
• onion - 2 pcs. major
• refined sunflower oil - 50 ml
• water - 3 tablespoons

Cooking:

1. Cut the meat into pieces of 50 gr. and place in a deep bowl.

2.Salt the pork, add black ground pepper. You don't need a lot of pepper. The kebab should be with a pleasant aroma, but not spicy. Get extra spiciness with sauce, who needs it.

3. Also put some paprika in the meat. Basil is considered the king of herbs in Armenia, so it is always added to the barbecue marinade. Citron is a herb that grows in Armenia. If you do not find it on the shelves, then nothing will replace it. It is not necessary to put tarragon in the barbecue, although some believe that it looks like a citron.

4. Cut the onion into half rings and add it to the meat, crushing.

5.Pour in vegetable oil and water. Use your hands to mix the meat well so that each piece is in spices and oil. While stirring, crush the onion and massage the meat so that the spices penetrate into it better.

6. This kebab can be fried immediately, do not keep it in the marinade for several hours. But, if you want, you can keep the meat for an hour or several hours in the refrigerator, it will be even tastier. Pork is fried over moderate heat, so you need to constantly monitor the coals. Don't overcook the barbecue. Because the marinade is only a third of the story. Equally important is the quality of the meat and the roasting itself.

Marinade for barbecue on mineral water.

It is believed that the gas from the mineral water softens the fibers of the meat. Try it, maybe this barbecue marinade will become your favorite.

Ingredients:

• pork - 1.5-1.8 kg
• highly carbonated mineral water - 250 ml
• salt - to taste
• onions - 3-5 pcs.
• bay leaf - 2 pcs.
• pepper mix - to taste
• barbecue seasoning - optional

Method for preparing marinade with mineral water:

1. Cut the meat into pieces the size of a matchbox.

2. Cut the onion into half rings and put in a deep bowl.

3.Salt the onion with a pinch of salt and remember well with your hands so that it releases the juice. Onions need juice. But in this recipe, it is not squeezed out through cheesecloth or a juicer, but simply the onion is well rumpled. The salt will help the onion release more juice.

4. Break two bay leaves into a mashed onion.

5. Put the pieces of pork to the onion. Sprinkle the meat with pepper and spices, also salt. Do not put too much salt, it is better to add salt later than to oversalt.

6. Thoroughly mix the meat with all the spices and onions with your hands.

7. Fill the meat with carbonated mineral water so that all the pieces are in the water, stir.

8. Cover the meat with cling film or a lid and leave to marinate at room temperature for 2 hours (if there is no more time) or refrigerate for 6-12 hours.

9. Pork is pickled, it remains to fry it. When putting on skewers, remove the onion from the meat, otherwise it will burn. If desired, you can grease the meat with vegetable oil before cooking, so that the film protects from overdrying.

I wish you all delicious kebabs, good weather and pleasant company! Do not forget to stock up on meat with vegetables, and especially pickled onions. And cool off on warm days!

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Shashlik is very popular and tasty dish. It can be created from different meat. There are also differences in the culinary processes. And depending on these factors, one or another seasoning is selected for it.

Choice specifics

Seasoning for barbecue should be chosen wisely.

It is important to comply with the following criteria:

• Buying spices for seasonings should take place in reliable outlets. No bulk purchases. Their packaging must be sealed. So the probability of the absence of dyes, flavor enhancers and other unnecessary elements in them is high.
• The aroma of whole seasonings is stronger than that of ground counterparts. When the ingredients are crushed, esters rapidly evaporate from them. Better buy ready-made options and crush them yourself. You can use a technique for this, for example, a blender.
• Only the freshest spices have a richer taste and stronger aroma. Many whole spices are good for 4 years, and ground spices are good for 2 years. It is recommended to buy seasonings created a maximum of six months ago.
• Hermetic packaging is used to store spices, which do not allow loss of aroma. The best option – glass jar with a tightly screwed lid.

Spices for barbecue have different properties. Some open gradually, need thermal exposure. They can be used to create a marinade. Others are rapidly losing their qualities. It is logical to use them in seasonings for an already created barbecue. Basically, these are different spicy herbs.

Everywhere there should be a norm. And too many spices with powerful flavors and aromas should not be placed in one dish.

The choice of spices for all seasonings is determined by the type of meat.

If the basis of the barbecue is pork

If a pork dish is planned, then it is reasonable to apply all variations of pepper to this type of barbecue.

If the barbecue is cooked on coals, the following options will not interfere:

• juniper (berries only)
• caraway,
• marjoram,
• thyme.

The first two options from the list give the dish a special flavor. In the last two, the aroma appears gradually.

If you want meat with yellowish undertones and pleasant sourness, add curry or turmeric in very small doses.

If you want a culinary masterpiece with a more delicate flavor, use sage. It must be added at the end of frying. It is permissible to use it for seasoning served to an already created barbecue. Good for these purposes and coriander.

Garlic wonderfully sets off the taste of fried pork meat, but only in modest proportions. Even during frying, ginger and nutmeg should be added to it.

Another good option is horseradish root. But only cooked meat is seasoned with them. The most successful of the sauces based on it is Horseradish. Its ingredients are also garlic and tomatoes.

If the base is lamb

Lamb has a specific smell. And the main requirement for seasonings for it is to neutralize or improve this smell.

The best in this regard are spicy herbs:

• rosemary,
• parsley,
• dill,
• thyme,
• mint.

They are immediately added to the marinade. They can be seasoned with ready meals.

If the lamb is grilled on coals, it can be given an exquisite aroma with the help of dried barberry fruits, lemon or orange zest. Often, a few drops of the juice of these citrus fruits drip directly into the marinade.

To overcome a specific smell, you can use a combination of such spices: garlic + rosemary + almonds

The classics for such a kebab are turmeric, grain-type mustard and coriander.

It is also worth paying attention to suneli hops in tandem with adjika.

This mixture is also effective: cloves + ginger + rosemary. They do not lose their aroma even when exposed to high temperatures for a long time.

If the base is beef

This meat is tough. It needs spices to soften it and emphasize it. taste qualities. Here the leader is ginger. It gives the meat freshness and differs less original taste. Grain mustard is also suitable for this task.

You can also make a tandem of ginger and tarragon (tarragon). This refreshes the taste and aroma of the barbecue. It is only important to use such a duet in moderation.

The taste of roasted beef is amazing and without any additives. And many gourmets believe that spices spoil it. Only options with a more subtle taste are suitable. The best variation in this regard is a combination of black and allspice. Sauce is created on their basis.

It’s good to complement curry marinade, suneli hops or paprika. But you do not need to pour them out in handfuls.

Provencal herbs are suitable for giving beef a subtle unique taste.

If the base is chicken

Chicken skewers go well with such seasonings:

• cinnamon,
• turmeric,
• orange peel.

Liquid curry can be added to the cooked dish. Dry curry is good for a marinade.

Cardamom and savory can be added to the combination of these seasonings. Thanks to them, chicken skewers acquire freshness and piquancy.

The following sauces are considered classics here:

• orange,
• ginger,
• their combination.

Coriander in action with garlic, cardamom and turmeric perfectly complements the aroma and taste characteristics of such a kebab.

When barbecued over charcoal, garlic gives it a delicious flavor.

You can make a sauce for this dish from dried and fresh herbs. You can use dill, parsley, basil or rosemary.

Often this kebab is seasoned with ground paprika.

You can create a composition from such components: thyme, nutmeg and tarragon. It perfectly sets off the aroma and taste characteristics of chicken skewers. It is also suitable for marinade.

What dried spices should be used for such a kebab? In this aspect, optimal:

• powders: from garlic and ginger,
• greenery,
• horseradish.

Do-it-yourself seasonings are tastier and healthier compared to store-bought counterparts. Thanks to them, you can achieve unique tastes and aromas.

Although some commercial seasonings also deserve attention. About them and will be discussed further.

Seasoning Knorr

What is the best seasoning from the store to use for chicken skewers? The answer of experts is Knorr.

Although it contains flavorings, it is still very much appreciated. Causes:

• Allows you to give the product a chic taste.
• It has a very short pickling interval.

Even if you marinate the chicken for 20-30 minutes, you get a very tasty dish.

About "Magic Tree"

Seasoning "Magic tree" in Soviet years she was considered rare. She was brought from the south and the Caucasus. It was difficult to get it, but nevertheless it was very popular. It has not lost its popularity to this day.

Her virtues:

• Absolute naturalness. Thanks to her, any dish gets an elegant taste. It can become tender, spicy or stinging.
• Versatility. This is a great combination with any meat, vegetables and grains. Ideal for first and second courses.
• Often the manufacturer on the package offers an interesting recipe.
• The shelf life of the package is 2 years.
• The presence of the EAC mark. This is a guarantee of food safety.

This seasoning can be added to marinades, and to already cooked kebabs.

At home, it is often seasoned minced meat. It is also important to follow the rules here. Do not put more than 5 grams per serving.

Caucasian question

It's no secret that in the Caucasus kebabs are cooked with a special passion. And in any Caucasian kebab shop they try to give their kebabs the most exquisite taste. For this there is own unique recipe, as well as additional options - these are seasonings and sauces.

Further, for example, the Armenian recipe for barbecue sauce is proposed.

This sauce is formed from the following components:

• Tomato paste. One bank required.
• One bunch of coriander.
• Glass of water.
• Bunch of basil.
• Head of garlic.
• 50-60 grams of onions.
• A teaspoon of salt.
• A handful of black pepper (ground).

Action algorithm:

1. Tomato paste is diluted with water. Put on medium fire. You have to wait for it to boil.
2. Finely chopped onion, garlic, basil, coriander are added to this composition.
3. The resulting mixture is boiled for 5 minutes. Then it is removed from the fire.
4. When it cools completely, the sauce is ready.

From chicory

Chicory seasoning is considered more natural when compared with other store counterparts. Although it also contains dyes and enhancers.

Her virtues:

• Rich spectrum of herbs. This enriches the aroma of the barbecue.
• Does not burn during frying.
• It gives the dish an original taste.
• Versatility. It is suitable for barbecues prepared on the street and in nature, and for home-cooked dishes.

It must be used carefully. It has both salt and pepper in it. The slightest mistake, and your dish will be oversalted.

It also has a special pepper. It's ground chili. Thanks to him, the barbecue becomes more spicy and exotic in taste.

You also need to consider the presence of garlic in this seasoning. After all, this complicates the pickling of almost all kebabs, except for the pork option. And it is also better to pickle it in lemon sauce.

Chicory is ideal for cooking vegetable kebabs. Perfectly goes with baked pollock with tomatoes. Pairs well with rice and lamb ribs.

You need to use the seasoning all at once, the whole pack. Since during storage it absorbs external odors and moisturizes.

Pork shish kebab is a must-have dish for the May holidays, especially at a picnic. For it, you will need to purchase or prepare seasoning yourself, you can take care of this in advance and store the seasoning in a dry, cool place in a container with a tight-fitting lid. It is better not to add greens to the seasoning, but ground garlic, ground paprika and a couple of pinches of red hot pepper will come in handy. Try not to use rosemary and thyme, as they will clog the whole taste of meat with their aroma - such spices are more appropriate for beef or lamb.

Compound

You will need for 1 kg of pork:

• 2 tbsp. l. dried garlic
• 1 tsp ground dried paprika
• 2-3 pinches of red hot pepper
• 1 tsp salt
• 0.5 tsp ground black pepper

Cooking

1. Pour dried garlic (you can also buy ground) into the chopper bowl.

2. Add ground paprika to the bowl - be sure to taste it, because it can be a little bitter. The spice should be sweet.

3. Add salt. You can use both iodized and Himalayan, etc.

4. Pour ground red spicy pepper- just a couple of pinches, so that it emphasizes the taste of meat, but does not give strong bitterness. If children will eat barbecue, then do not add hot peppers.

5. Add the ground black pepper last. It is even better to use peppercorns, then the flavor of the seasoning will be brighter.

Shish kebab takes pride of place in the cookbook of most families, it has long been recognized as the most popular dish of Caucasian cuisine. However, to this day, not everyone knows how to make pork kebab soft and juicy according to all the rules. After all, much depends on the mixture in which the meat is aged before frying.

Soft and juicy pork skewers: marinade recipes and cooking basics

To get a really tasty pork kebab, we will study marinade recipes for kefir, mineral water, mayonnaise, beer, kiwi, etc.

Classic pork skewers marinade

• table vinegar (concentration 6-9%) - 60 ml.
• onion - 0.7 kg.
• pork neck - 1.5-1.6 kg.
• coarse salt - 15 gr.
• olive / sunflower oil - 30 ml.

1. Before marinating the meat on the barbecue, it is necessary to make pieces of the same size from the pork. Rinse the neck, dry with towels and wait 15 minutes until the moisture evaporates. Then chop into pieces of 5-7 cm.

2. Free the bulbs from the husk, chop into rings. If desired, the amount of onion is increased to get a really juicy kebab.

3. Prepare a pan in which marinating will be carried out. Send the prepared pieces into it, alternating them with chopped onions. Top with vinegar and oil, mix well with your hands.

4. Cover the dishes with a lid and refrigerate for 1 hour (more is better). Then remove the meat and leave at room temperature for another 5 hours. Before cooking, supply the meat with pepper and salt, mix.

5. In the process of frying, string pieces of the neck on a skewer, alternating with onion rings. It is advisable to fry on the grill, pouring the meat with the marinade in which it was infused.

Now you know how to make really tasty pork skewers so that they turn out soft and juicy.

Pork skewers on kefir

• pork neck - 1.6 kg.
• onion - 700-750 gr.
• high-fat kefir (homemade if possible) - 0.7 l.
• spices - to your taste

Kefir skewers are best made from high quality pork, take a fresh neck. The recipe is quite simple, follow the instructions.

1. Rinse the meat, dry it with towels so that the moisture evaporates. Chop into pieces of the same size, put in an enamel container for marinating.

2. Chop the onions into rings, add to the meat and knead by hand. Spices can be added at this stage, as well as salt to your liking. Pour the ingredients with a sour-milk drink.

4. Frying is carried out according to the usual scheme. In the process of cooking on the grill, it will not be superfluous to sprinkle the pieces of meat with the marinade in which it was aged. Served with skewers or vegetables.

According to this recipe, preparing a Caucasian dish is quite simple, as well as making pork skewers using classical technology. In any case, it will turn out soft and juicy.

Pork skewers with mineral water

• pork tenderloin (better neck) - 3 kg.
• highly carbonated mineral water - in fact
• onions - 1.3-1.4 kg.
• salt - half a handful
• black pepper, wig, coriander - to your taste

Pork mineral water barbecue is also considered a "classic of the genre." The recipe is so simple that it can be realized by a person who cooks a dish for the first time.

1. Similarly to all previous cases, it is necessary to rinse and prepare the neck, then chop it into pieces about 6-7 cm in size. Transfer the pork to a saucepan or plastic basin, add the onion cut into rings.

2. Pour in the amount of salt indicated in the recipe, and also season with spices to taste. Now manually begin to mix the meat, carefully squeezing it. The onion should release juice.

3. Pour in the mineral water so that it rises above the contents of the container by about 3 cm. Cover the dishes, put them in the cold for at least 8 hours.

4. When the set time comes to an end, you can fry the meat. We string it on skewers or put it on a wire rack, alternating with an onion. In the process of frying, sprinkle with mineral water from a bottle.

Another simple recipe for making pork skewers. When using mineral water, it turns out soft and juicy, if everything is done correctly and the marinating period is not shortened.

Shashlik on pork beer

• onion - 0.6-0.7 kg.
• light beer - 0.6 l.
• pork (breast / neck) - 1.6 kg.

1. After washing, the meat must be chopped into equal pieces so that it is convenient for you to string it on skewers or put it on a wire rack. Chop the onion with a meat grinder / blender or chop into rings, mix with pork.

2. Season with spices to your taste, do not add salt. Cover the bowl and let stand at room temperature for about an hour. Next, pour in the beer, first keep it in the kitchen for 3 hours, then put it in the cold for the whole night.

3. Before frying, we prepare the grill, salt the pork, string it, alternating with onions. Do not forget to pour the marinade with beer into a separate bottle to water the kebab during the frying process.

4. Cooking time varies from 20 to 30 minutes. When pierced, the pieces should release clear juice, this indicates the readiness of the dish.

5. In the question of how to make a barbecue, you must follow the rule. If, after a puncture, blood is released from the pork, it is better to remove the kebab from the coals and hold it in a closed saucepan. It will “reach”, then the meat will turn out soft and juicy.

Pork skewers in kiwi marinade

• onion - 500-600 gr.
• pork belly - 1.2 kg.
• kiwi - 2 pcs.

The marinade for pork kebab with kiwi is very tender, which provides the meat with juiciness and special flavor notes. We recommend taking the brisket or neck.

1. Rinse the meat, dry it, chop it into pieces about 6 cm in size. Salt, but not much, otherwise the kebab will turn out to be overdried. Sprinkle with ground pepper, mix with your hands.

2. Prepare the onion by chopping rings or chopping with a blender. Add to the pork, stir again until the juice comes out of the onions.

3. Free the kiwi from the peel, grate on a coarse grater and add to the total mass. After connecting all the components, cover the dishes, leave for 1 hour.

4. When everything is ready, you can start frying. Prepare the coals in advance, put pieces of meat on skewers or use a wire rack. Roast for about half an hour, basting with the marinade mixture.

Spicy barbecue in tomato marinade from Stalik Khankishiev

Many call this recipe nothing more than the most best marinade for the pork skewers! This is not surprising, because the technology of cooking meat from Stalik Khankishiyev has won universal recognition for a long time.

Ingredients:

• honey - 40 gr.
• pork neck - 1.3 kg.
• onion - 900 gr.
• olive oil - 30 ml.
• large tomatoes - 3 pcs.
• soy sauce - in fact
• chili pepper (optional) - 1 pc.
• garlic cloves - 4 pcs.
• paprika - 15 gr.
• corn starch - 2 pinches

So, before making pork skewers, we prepare the components according to the list. In order for the meat to end up soft and juicy, it is cooked in a tomato marinade.

1. First take care of the tomatoes. They must be washed, then grated, drain the juice. You don't need the skin with pulp. Mix the juice with olive oil, starch, honey, paprika, soy sauce. Lightly salt.

2. Chop the meat into pieces of 7-8 cm, put in the finished marinade. Cover the container with a lid and wait a couple of hours. During this time, chop the chili pepper, combine it with garlic gruel and chopped onion.

3. When the pork is marinated, put it on skewers or put it on a wire rack, sprinkle with a spicy mixture of garlic, onion, pepper. Start frying.

4. When the first fragrant crust appears on the surface of the pieces, pour the remaining marinade over the meat. Keep a close eye on the kebab, because according to this recipe, it often burns.

How to marinate pork skewers with vinegar

• pork neck - 2 kg.
• vinegar essence - 10 ml.
• onion - 2 pcs.

Before you make a barbecue, you should stock up on your favorite spices. A pork dish will turn out soft and juicy if you add a small amount of sunflower oil to the marinade.

1. Get fresh meat, it is important that it is not frozen. Rinse the product and cut into pieces optimal size. Next, cut the onion into cubes. Transfer the prepared components to a deep container.

2. Make a marinade. Mix the essence with 150 ml. purified water. Pour the solution into the meat and add your favorite spices. Mix everything well. Barbecuing is quite a fun activity. The pork dish will turn out very tasty at home.

3. If necessary, salt the meat immediately before frying. In the finished marinade, pork should lie for at least 2 hours. After that, feel free to go to nature and you can start frying the barbecue.

Pork skewers in soy sauce

• lemon - 1 pc.
• onion - 5 pcs.
• pork neck - 3 kg.
• soy sauce - 60 ml.

Shish kebab in soy sauce acquires amazing flavor notes. The pork recipe is quite simple.

1. Start preparing the meat. Chop it into small pieces and send it to a deep cup. Chop the onion into half rings. Mash the vegetable so that the juice stands out, transfer to the pork. Stir the ingredients.

2. It is easy to understand how to marinate pork skewers correctly, following simple rules. Now you need to squeeze the juice from the lemon into a common container, add your favorite spices and soy sauce. Stir the ingredients and begin to squeeze the pieces of meat so that they are soaked in the marinade.

3. Send the meat to the refrigerator for 4 hours. The contents of the container must be stirred regularly. If necessary, add salt half an hour before cooking the kebab. After the allotted time, you can start frying the meat.

Shashlik with pork mayonnaise

• mayonnaise - 0.4 kg.
• mustard - 90 gr.
• pork loin - 2 kg.

When thinking about how to make a barbecue, consider all the recipes presented. The Caucasian pork dish turns out soft and juicy thanks to mayonnaise and other auxiliary components.

1. Cut the meat into pieces and put in a cup. Chop the onion and crush it with your hands to release the juice. Mix the ingredients. Add mayonnaise and the necessary spices to the common cup. Mix thoroughly again.

2. In the process of how to properly marinate pork skewers, you need to let the meat stand in the sauce for about 7 hours. It's best to put it in the fridge overnight. Salt should be added half an hour before cooking.

The technology of cooking barbecue pork on the grill

1. You need to learn how to string pieces on skewers. Before you cook the kebab, know that the pork pieces do not need to be planted too tightly, otherwise they will not fry on the grill.

2. Push them evenly and with a small distance. The meat must not hang down separate places. If the pork was marinated with onions, remove them from each piece. Otherwise, the vegetable will burn at the stake, leaving an unpleasant aftertaste.

3. With some knowledge, it is not difficult to understand how to make a delicious pork skewers. Using additional components, the meat is soft and juicy.

4. If not used in the marinade vegetable oils, each piece is recommended to grease them before frying. Such a move will allow the meat to be thoroughly fried and not burnt. You can buy coal already in ready packs.

5. Keep in mind that the coals should burn well, but not completely burn out. You need to feel a strong heat, but without a flame. Always have a bottle of water ready. This will help extinguish the flames if necessary. Turn skewers regularly.

6. When the meat is browned, make a small cut with a knife. If the pulp is juicy and whitened, the dish is ready. Place the kebab in a deep bowl and cover with a lid. Leave the meat for a few minutes, the pork will turn out soft and juicy. Serve with roasted vegetables.

Choice of pork for barbecue

If you do not know which part of the pork is better to barbecue, you should read the tips.

1. The taste and juiciness of the final dish directly depend on the selected pork. The marinade also plays an important role. The ideal part for barbecue is the pork neck or loin. Always choose only fresh, unfrozen meat.

2. When buying a product, pay attention to appearance. Since pork skewers are essentially easy to make, you should choose pale pink meat with thin veins. As a result, the dish will turn out soft and juicy.

3. Avoid red meat, it's old. The kebab will turn out tough, no matter how you prepare it in advance. Also, do not buy too fatty product. Fat will burn on the coals, the meat will acquire a not very pleasant aroma.

4. Fresh meat releases a small amount of blood when pressed. The place where you pressed should quickly disappear. If this does not happen, then the pork has been frozen and thawed. Also, high-quality meat has practically no smell. The scent is rather neutral.

Pork skewers are quite easy to prepare. Key Points remain right choice meat and quality marinade. The roasting process does not require special skills. Check out practical advice and start practicing. Good luck!