Pork kebab with the most delicious marinade so that the meat is soft and juicy. How to properly marinate different meats: secrets, subtleties, tips

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

I would like to note that shish kebab turns out very tasty also from beef, veal and lamb. Only it has its own cooking peculiarities. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

First of all, you need to cut the meat into pieces. I’ve already said how to do this, a little higher, so I won’t repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many options for flavorful mixtures. I described the recipes below. But how long to marinate pork largely depends on the composition of the seasonings. In the presence of “aggressive” components (wine, lemon juice), the time is reduced.

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

The pieces should be placed on skewers along the grain. Place larger pieces closer to the center. Well, then string the small ones along the edges. This way the pork will cook better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. If you want to check the readiness of the kebab, do not pierce the pieces with a knife. Otherwise, all the juice will leak out and the kebab will be a bit dry.

Recipes for marinades for juicy pork

And here are the promised options for aromatic mixtures for meat. Here's a quick and easy marinade. Or choose an exotic option, for example, lingonberry or pomegranate. Have fun cooking, and don’t forget to post what you did better afterwards.

Cooking with kefir and lemon

For the neck (3 kg) take:

• 500 ml low-fat kefir;
• 1 lemon fruit;
• 700 g onions;
• 1 tbsp. salt;
• pepper + other spices.

Peel the citrus fruit and remove the seeds. Then cut the fruit into slices and grind in a meat grinder. Cut a couple of peeled onions into neat rings 4 mm thick. They will need to be threaded with marinated pork onto skewers. And grind the rest of the onion in a meat grinder.

In a lemon mixture, mix onion pulp, kefir, pepper and other spices. Add a little salt to the mixture. The kefir marinade is ready. Place meat and onion rings in layers in a glass container. And pour it all over evenly with the aromatic mixture.

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. onions;
• 1-2 bay leaves;
• 100 ml soy sauce.

Pour the sauce over the chopped pork. Chop the onion into thin rings and place in a bowl with meat. Next, add spices and mix everything thoroughly. Well, then we leave the pork to marinate. On the grill, the meat turns out incomparable.

Kiwi flavored blend

For a kilo of meat you will need:

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

Grind the peeled kiwi in a blender into a paste. Pepper the pork pieces and add some salt. Cut the citrus fruit in half and squeeze out 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 pulp and thyme. Marinate for a minimum of 4 hours. Do not hold it longer, because the neck will turn into “porridge”.

How to make beer marinade correctly

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 bready flavor. Fill the pieces with beer, salt and pepper them. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

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

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send there bay leaf, mayonnaise and dill. Mix everything thoroughly and leave the meat to absorb the flavor.

Cooking pork in mineral water

This is a fairly easy recipe to make. For 3 kg of neck take:

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

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

Check out the option of marinating with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

• 100 g honey;
• a pinch of paprika;
• 500 g onions;
• pepper mixture;
• 50 ml olive oil;
• thyme;
• 4 tbsp. French mustard;
• 1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. Mix it all with mustard. Add pieces of pork to the aromatic mixture. Salt, pepper and sprinkle with thyme and paprika on top. Cut the onion (peel in advance) into rings and add to the meat. Mix everything well and put it in the refrigerator.

Tomato marinade for barbecue

For 1.5 kilos of tenderloin take:

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

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

Marinade with vinegar and onions

Essentially this is classic version marinade for carbonate. You can also marinate frozen meat in vinegar. The recipe is:

• 3 kg pork neck;
• 2 tbsp. 9% vinegar;
• 3 pcs. onion heads;
• 0.5 l 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 pieces of pork into this mixture.

Option with balsamic vinegar

For 1.5 kilos of meat take:

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

Pass the peeled garlic through a garlic press. Then we mix this slurry with the rest of the mixture components. Dip the pieces into this aromatic mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

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

Rub the pieces with pepper and place in vinegar for 3 hours. Place the dishes with pork in the refrigerator or other cool place. Peel the apples and remove seeds, and then cut them into small cubes. Pour boiling water over the prunes and chop them too. Heat the sour cream to 40 degrees, add apples and prunes. Then simmer this aromatic mixture over the fire for a couple of minutes (don’t forget to stir).

Next, remove the sour cream marinade from the stove. Place pieces of meat into a warm mass (about 30 degrees) and marinate it. It turns out that the pieces get “from the ship to the ball” - from vinegar to sour cream :) Cut the peeled onion into rings (you will need to string it with the pork onto skewers). Salt the kebab while frying it.

Pork in lingonberry marinade

For 1.5 kg of neck take:

• 160-180 g frozen, or fresh berries lingonberries;
• 2 tbsp. brown sugar;
• 3 tbsp. wine vinegar;
• 1 tbsp. orange zest;
• 120 ml water;
• pepper;
• 1 PC. onions;
• salt;
• 4 tbsp. vegetable oil.

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

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

Shish kebab in red wine

This 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 dry wine;
• 700 g onions;
• salt;
• Caucasian spices.

Pour wine into chopped onion rings. Add spices there and salt the mixture. And then we immerse the chopped pork into pieces into this aromatic mass.

Sweet and sour marinade

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

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

Grate the peeled and seeded apples on a coarse grater. Grind the onion into a paste. Mix salt + onion mass + pepper and rub the meat mixture with this mixture. Place the meat and apple mixture in layers in the container where you will marinate the shish kebab. Mix the wine with butter and honey, and pour this marinade over the pork. Next, we put everything in the refrigerator so that the kebab marinates there.

Marinate the neck in pomegranate juice

You will need:

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

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

Additional Tricks

It’s no secret that the most flavorful black pepper is the one that is taken as peas and crushed before use. Just don’t rush to put it in 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 flavorful, but also easier to crush.

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

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

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

Cooking delicious shish kebab is a real art.

Most of The success of this business lies in the correct marinade.

However, it is not at all necessary to use any expensive and intricate products or carry out complex manipulations for this.

The simplest barbecue marinade can also give excellent results.

You just need to choose the right base product that will make the meat tender, juicy, saturate it with flavors and allow you to cook the right kebab.

Most often, pork is chosen for this dish.

Therefore, let’s look at the cooking rules and recipes for the simplest pork marinade.

Basic principles for preparing the simplest barbecue marinade

For a simple barbecue, you need to choose the right pork – young and fresh enough. The best part of the carcass is the neck, where the meat is interspersed with fat. If the neck is very fatty, then some of the fat can be trimmed off. Those who like leaner kebab can choose tenderloin. The upper parts of the legs and the kidney part can also be used for charcoal grilling.

The main components of a quick pork marinade are:

- tomato paste or sauce

- dairy products

- pomegranate and lemon juice.

The technology is simple - the meat is cut into small pieces, mixed with salt, spices and any products for marinating. Sometimes the marinade along with salt and spices is prepared separately, then the meat is poured with this mixture.

Marinating time is a minimum of an hour or two, possibly more. Often the kebab is left to marinate overnight.

Fry the prepared meat over hot coals, that is, without fire, placing it on a grill or threading it on skewers.

Served with herbs, vegetables, seasonings and sauces.

The simplest marinade for shish kebab with vinegar

Vinegar is a traditional Russian base for shish kebab marinade. It softens the meat well, and is excellent for fatty pork, as it adds a certain sourness. The main thing is to take vinegar in moderation.

Ingredients

Kilogram of pork neck

Tablespoon vinegar essence

Half a glass of water

Half a tablespoon of salt

Black pepper, onions - optional.

Cooking method

Cut the meat into oblong pieces.

Salt and pepper.

If onions are used, they must be cut in any way and added to the meat.

Dilute vinegar with water and pour over meat.

Leave to marinate for two hours. The meat must be stirred at least once during this time.

Before frying, string pieces of meat quite tightly onto skewers and fry over hot coals, not allowing the fire to appear - extinguish it with water.

Turn to cook evenly on all sides. When the kebab is browned, remove from heat.

An excellent side dish for this meat would be fresh onions, cucumbers, and tomatoes.

Onion juice is the basis of the simplest barbecue marinade

An onion-based marinade softens and flavors the meat, without drying it out or destroying the fiber structure. You can use this marinade for poultry, young beef and, of course, pork. You need to take white onions, their juice is more bitter and rich.

Ingredients

Pork – tenderloin, neck, kidney part – about a kilogram

3 large onions

2-3 bay leaves

Half a tablespoon of salt

Freshly ground black pepper - a pinch.

Cooking method

Cut the meat into the pieces needed for the barbecue.

Grind the onion into a pulp using a blender, knife or meat grinder.

Salt the resulting mass, add a pinch of pepper for flavor, pour in the oil and add bay leaves.

If marinating takes a little time, the mixture can be slightly heated in a microwave oven until warm, then the flavors will penetrate into the meat faster. Cover the container when heating.

Immerse pieces of meat in the marinade, mix, and put in a cool place.

After two hours the meat can be fried. It needs to be slightly shaken off from the marinade if skewers are used. If it is fried on a grill, you can place slightly squeezed onions from the marinade between the pieces of meat; it will fry deliciously.

The simplest and fastest marinade for pork based on tomato products

Tomato paste, tomato juice, various sauces, including ketchup, are an excellent base for barbecue marinade. The acid softens the fibers of the meat, after such a marinade it is perfectly browned, and the inside remains juicy and tender. If tomato paste or juice is used, it is advisable to add bright spices and seasonings to the marinade. And ready-made tomato sauce and ketchup already have a set of spices. You just need to choose the right one depending on your tastes - hotter, spicy or sweet. This marinade is good for pork ribs.

Ingredients

Pork ribs or neck - a little over a kilogram

A glass of tomato juice or half a glass tomato paste, any sauce

Salt to taste depending on its presence in tomato products

Spices and seasonings are also to taste - you can use ground black and red pepper, coriander, basil, cloves, nutmeg, rosemary.

Cooking method

Cut the meat into large pieces, chop the ribs.

Pour the tomato mixture into a bowl. Depending on its taste, add salt and spices.

Immerse the pieces of meat in the sauce, mix thoroughly, coating each piece with the mixture.

Leave to marinate for an hour. Taste the sauce to see if you need to add salt. If the sauce is not at all sour - this happens with some types of tomato paste - add a few drops of vinegar or lemon juice.

At the end of the marinating period, fry the meat in any suitable way.

The easiest way to prepare pork marinade using canned tomatoes

Salted or pickled tomatoes contain a large amount of acid. It is either released during the fermentation process if the tomatoes are salted in the usual way, or is there thanks to vinegar, this applies to pickled fruits. For pork, you can simply take a few tomatoes from a jar and a little brine, adjust the taste with spices and quickly marinate the meat - with virtually no extra costs.

Ingredients

Pork - about a kilogram of any suitable part of the carcass

3-4 salted or pickled tomatoes - they should be very ripe and soft

Half a glass of brine or tomato marinade

Tablespoon vegetable oil

A mixture of peppers or other seasoning to taste.

Salt - about a teaspoon, possibly more.

Cooking method

Place the chopped pork in a bowl or pan.

Remove the tomatoes from the jar, remove the skins, and mash well. You can use a fork or knife; if the fruits hold their shape well, chop them with a blender.

Add the tomato puree to the meat and pour the brine there.

Pepper, salt, mix.

After an hour, you should try the marinade. If there is not enough acid, add grains of citric acid. If there is not enough salt, add some salt. If it turns out too salty, add a pinch of sugar. Also add vegetable oil, mix well again and refrigerate.

You can serve shashlik prepared with this marinade with onion rings, pickled or salted vegetables - the same tomatoes, peppers, cucumbers.

Festive option - champagne as the simplest marinade for pork

If you have an open bottle of champagne left after the holiday, you can quickly prepare a barbecue marinade for pork. Moreover, the feast can be continued at the grill, in nature, because the champagne-based marinade is not only simple, but also very fast-acting. The bubbles of the drink help the marinade components quickly penetrate the meat fibers.

Ingredients

Lean pork - approximately 800 grams, if more, increase the amount of ingredients

Half a tablespoon of salt

Spices as desired - great option ground black pepper, allspice, basil, dill, dry or fresh

Large glass of champagne - approximately 200 grams

Onion optional.

Cooking method

Cut the meat into small pieces

Salt and add all the spices.

If using onion, cut it into rings and add to the meat.

Place the pieces in a wide pan or cup, it will also work Plastic container, And glass jar– if you plan to go outdoors, you can not transfer the marinated meat, but immediately take it in this container.

Pour champagne over the meat, press down slightly,

After an hour you can already fry - during this time the meat will soften and be saturated with flavors.

Lemon plus onion is one of the simplest marinades for barbecue.

The pungency and taste of onions, the acidity and aroma of lemon - you get an excellent kebab, including pork. It is very simple to prepare: everything needs to be cut and folded, adding seasonings. The only negative is that it needs to marinate a little more, at least 3-4 hours. But the result is worth it: the meat is tender, soft, aromatic.

Ingredients

About a kilogram of tender young pork

3 large onions

2 lemons, preferably with thin skin

Level tablespoon of salt

Spices as desired - ground black and red pepper are fine.

Cooking method

Mix the chopped meat with salt and spices and let stand for a couple of minutes.

Meanwhile, peel the onion and cut it into thin rings or half rings.

Also thinly slice the lemons, but you don’t have to remove the skin – essential oils will add an extra pleasant note.

Place a few lemon slices on the bottom of a wide bowl. Top with a layer of meat and onion rings on top.

Place a row of lemon slices, meat, and onions again. Lay to the top. It is advisable to finish as you started with lemons.

Press down the resulting mass, you can even put a plate and apply pressure.

After 3, or better yet 5-6 hours, the kebab can be fried. If done on a wire rack, you can remove entire layers of meat and onions from the pan, removing the lemon.

Serve with fresh or grilled vegetables.

Pour in and you're done - the simplest kefir marinade for pork

Fermented milk products are a recognized basis for marinade for shish kebab made from chicken, rabbit, beef, and pork also works well with it. However, it is advisable to take pieces where there are no large layers of fat, otherwise the lard in kefir will get soggy and lose its shape. Kidney, tenderloin and other moderately lean pieces of carcass are good choices here as meat.

Ingredients

About a kilogram of pork without fat

Two glasses of kefir or yogurt, natural yogurt

Tablespoon of salt without a slide

Two large onions

Bay leaf, allspice, ground pepper.

Cooking method

Chop the meat quite coarsely

Chop the onions into cubes or quarter rings.

Add onion, salt, spices to the meat and mix.

Pour in kefir, mix well again and leave to marinate in a cool place for two hours.

Fry over coals, serve with fresh or canned vegetables, parsley, basil.

Tricks and secrets of preparing the simplest marinades for pork kebabs

Pork is a fatty meat, so it is advisable to make the marinade sour. The exception is onion juice, which is quite spicy in itself, but you need to take a lot of onion and make it stand out. large quantity juice

If the marinade is too sour, you can correct it with a few grains of sugar or half a teaspoon of honey.

If you are afraid that the acid will corrode the soft, tender meat, add a spoonful of oil.

Before frying pork kebab with vinegar and tomato, pour one well into the meat egg and mix thoroughly, then the protective film of protein will not allow the kebab to dry out.

Prepare marinade and marinate meat in enamel or glass containers; treat plastic with caution; avoid enamel dishes.

Shish kebab is not just a meat dish. This, one might say, is a ritual in which everyone takes part - children collect branches (even if coal and firewood are prepared), women cover the “clearing” and string pieces onto skewers, and men discuss ways of getting the right shashlik over beer (well, fry him, of course). And it’s very disappointing when the whole company ends up with hard, inedible “soles” as a result of all their efforts. But there are few secrets: you need to choose the right part of the carcass, calculate the number of “consumers” and know how to marinate the kebab - whether you will make it from pork, beef, lamb, or even from fish or poultry.

Meat must be chosen correctly and properly prepared.

The main condition is that the meat should not be fatty. The main component of this dish is meat, not lard. So choose not fatty (but not lean!) pieces. Otherwise, it will be absolutely the same as marinating pork kebab; it will still not turn out juicy and tender. The butt is considered the most suitable part of the carcass; it is moderately saturated with fat layers, but does not leak lard when frying. A shoulder blade would also be good, although it should be marinated more. Those who use chops for barbecue make a mistake. The result will be dry and not juicy.

On the eve of the picnic, before marinating the pork kebab, it’s worth calculating how many people will participate in the feast. Remember that meat “shrinks” during frying, so from a kilogram of raw product you will get only seven hundred grams of finished product. So for eight people (especially if you plan to spend a lot of time at the barbecue), you need to take about four kilograms of pork.

Basic Rules

Even knowing it, you still need to prepare it correctly. To ensure that the meat is fried evenly throughout the entire volume, cut it into small pieces. This is especially true for lamb and beef - the meat of these animals is quite tough. For pork, allowances are allowed; the slices can be quite large, since pork meat actively absorbs virtually any marinade.

The next subtlety: before marinating the pork kebab, onions, and any herbs that you are going to add to the marinade, you need to mash (better with your hands, not with a spoon or, especially, with a blender). All components will give juice, thanks to which the meat will marinate faster and better.

To prepare barbecue meat, use glass, ceramic or enamel dishes. In extreme cases, “stainless steel” will do, but certainly not aluminum or zinc.

The most popular - kefir - method

Among all the ways in which you can prepare pork kebab, the recipe for a marinade based on kefir is the most famous and used. Its main advantage is the speed of marinating. The second advantage is the soft and juicy meat that results.

The ratio of products is as follows: for half a kilogram of pork - a liter of fermented milk product. However, we note: it all depends on the fat content of kefir and your personal preferences. If you don’t like too “wet” meat, enough liquid will be enough to just cover the pork. Take more onions, since marinating pork kebab with onions is a tradition for any marinade recipes, no matter what they are based on.

For the kefir recipe you will also need peppercorns, cilantro, Bay leaf and salt. Most chefs advise layering meat, chopped onions and spices, but some recommend adding everything in a row and then stirring - they say, this will release more juice. In principle, marinating pork in this way is enough for a quarter of an hour, but if you have patience for at least an hour, the meat will be much softer. Note: some chefs advise combining kefir with mayonnaise, since marinating pork kebab with mayonnaise and kefir is faster. The meat will have a richer flavor and the marinade can be used for basting. Some exclude kefir from this recipe, but then the kebab will have a peculiar taste that not everyone likes.

Lemon recipe

The method described above is not the only way to prepare pork kebab. The marinade recipe, which produces a very delicate result, is based on lemon. In addition to these citrus fruits, you will need a sheaf of basil, traditional onions, salt and pepper. Pork, onions, and herbs are placed in layers and lemon is squeezed on top. Layers are laid out in this way until the meat runs out. There is no need to stir, add lemon juice too, too much will make the meat very sour. When mastering a new kebab recipe, the question always arises: “How long to marinate pork kebab?” It is for this cooking method that there is a clear answer: eight hours. It is clear that no one will set the timer. However, keep in mind: keep pork in this marinade for more than 20 hours - you will get very “lemony”, sour and brightly smelling meat, which not everyone will like.

Tomatoes for marinade

A recipe that tells you how to marinate pork kebab with tomatoes gives no less good results. Many people use ready-made tomato juice to sell it. Not a bad way, but you just need to be sure that the juice is natural and without preservatives. Better yet, make the juice yourself. To do this, the tomatoes are passed through a juicer or grated on a regular grater and rubbed through a sieve. The cake will have to be thrown away or used for winter storage.

The chopped meat is layered with onions (amply), peppered, salted, and, if desired, flavored with spices. Then it is filled with the prepared juice - not to the very edges, but just so that the meat is all covered. Remains open question about how long to marinate pork kebab in tomato marinade. It is decided by each chef individually. However, the optimal time is considered to be 9-10 hours, that is, it is enough to leave the meat overnight. Be sure to take into account that when frying, you will need to keep a close eye on the kebab, since, marinated in tomato, it burns easily.

Wine classics

Many lovers of this dish adhere to it in principle, even if they cook pork kebab. The wine marinade recipe is simple, and the result is pleasing. There are two ways to marinate meat.

First. For every kilogram of pork, take a glass of dry white wine. Onions are coarsely chopped, mixed with meat, pepper and salt by hand (add your favorite seasonings if desired). A load is placed on top, and the entire structure is sent into the cold for four hours.

The second option is a much more time-consuming recipe. He suggests marinating the pork kebab in red wine. All other components are the same. A little more wine is used than in the first case so that the meat is completely hidden under it. No weight required. And most importantly, you need to infuse the pork for at least a day and a half (preferably two). But the kebab will turn out soft, juicy, a lot of “gravy” will form, and you can pour it over the meat.

Unusual but tasty

You can marinate barbecue meat (pork, in particular) in a very special sauce. It will go with a glass of pomegranate juice (everything is designed for two kilograms of meat), 2 onions, a bunch of basil and parsley, black pepper as spices, sea ​​salt, cloves and paprika. Of course, it’s better to take natural juice, squeezed yourself, but store-bought juice will also work, just without added sugar.

The pork is placed in an enamel bowl in layers. Each of them is covered with onion rings, chopped herbs and paprika. The top layer is sprinkled with cloves, everything is filled with juice and put in the refrigerator for 4 hours. The contents are thoroughly mixed every 60 minutes. At the end, oppression is placed on top, and the future kebab is left until the morning. The meat is very tender and spicy, fries quickly and has a subtle pomegranate flavor.

Exotic: kiwi

A variety of herbs and vegetables are used as seasonings when preparing meat. We offer a method that tells you how to marinate pork kebab with kiwi - unexpected and tasty. Moreover, for a couple of kilograms of meat you only need one fruit. In addition to this, black pepper (this time with peas) along with a bay leaf, two onions and a glass of carbonated mineral water will go into the marinade.

The main stages of preparation are standard: cut the meat and onions, add seasonings to them. And then the kiwi is peeled, finely rubbed, combined with the rest of the ingredients, and all components are mixed. Then the pan is filled with mineral water, everything is stirred again - and left in the refrigerator overnight.

Vinegar

Many experts do not recommend using vinegar marinade for pork. They claim that this ingredient dries out the meat and makes it tasteless. Moreover, opponents of this recipe consider such a marinade to be excessively and “incorrectly” sour, insisting that lemons add more naturalness to the meat. However, if you follow some nuances in how to marinate pork kebab with vinegar, you can achieve simply amazing results.

So, you should not chop the onion coarsely, but grate it or put it through a blender (meat grinder). Per kilogram of pork, take no more than 4 tablespoons of vinegar (if you have 9%; recalculate the volume of less concentrated vinegar accordingly). Moreover, it is preferable to buy wine or, in extreme cases, apple - they have a more pleasant smell and a less harsh effect on the meat. Those who like a rich marinade can dilute the vinegar with water. If you take these tips into account, the result will not disappoint you.

Beer fantasies

The foamy drink as a basis for marinade is also attractive because the meat in it softens very quickly - an hour of marinating is enough. In principle, the “aging period” is similar to kefir beer, but beer is more attractive because it gives the meat special subtle, but clearly pronounced flavor notes. The main condition: the beer must be dark and natural. If you find the so-called “live” one, you can rest assured that the kebab will turn out great. In addition to beer, the marinade includes pepper, salt and a little sugar. Onion, as usual. The marinating process in this recipe also involves laying it out in layers: pork is placed in a dish, covered with onions, sprinkled with spices, poured with a marinade of beer, salt and sugar, then the same next layer. No stirring required. If you want to speed up the marinating process, do not put the pan in the cold, leave it indoors, just so that the sun does not hit it.

Mineral water as a marinade base

It was already mentioned in the recipe with kiwi fruits. However, you can do without this addition. Mineral water marinates meat well, but some subtleties must be taken into account. First of all, remember that it can be table, alkaline and acidic. If you are just trying to marinate shish kebab according to this recipe, for the first time opt for the dining room one - it has the most neutral taste. Alkaline mineral water should generally be avoided - it does not contain the necessary acid for processing meat. And when using sour soda, you may not calculate the amount of other components and end up with over-acidified kebab.

To diversify the taste of the final product, add certain spices and seasonings to the water. Do you like it spicy? Use paprika and chili. Do you like spicy meat? Thyme, rosemary and basil will add flavor to the barbecue.

Quick kebab

If you, quite unexpectedly, even for yourself, are going outdoors, you need to figure out how to marinate pork kebab very quickly, without spending the night to achieve the “right condition” for the meat. From marinade recipes, you should choose fast-acting ones: those based on beer, lemons, white wine or kefir. You might also consider using a mayonnaise marinade. If you know how to marinate pork kebab with mayonnaise correctly, it will be ready pretty soon. There are few tricks. The first and main thing is that mayonnaise is not poured onto pork right away. The salted and peppered meat should stand for a quarter of an hour without marinade, allowing the juices to release. Second, no less important point: There should not be too much mayonnaise. In fact, they coat the pieces with it, rather than pour it over them. To speed up the process, you can dilute the mayonnaise with dry wine - either white or red. This drink should be taken in an amount equal to approximately half the volume of mayonnaise.

At the same time, the impact of “fast” methods can be further accelerated. First of all, the choice of meat. It is advisable to buy something fresh that has not been frozen. Otherwise, it will take a lot of time to thaw it under natural conditions (you don’t want to ruin the taste of the kebab by defrosting the pork under hot water or in the microwave?).

The next stage of “acceleration” is to take a thermal bag, a vacuum tray, or at least an ordinary plastic bag without holes. In the latter case, the marinated meat along with the other ingredients is placed in a bag, and all the air is carefully squeezed out of it. Upon completion of the process, the bag is tightly wrapped and bandaged. It is noted that in this form, pork marinates almost twice as fast. And if you press it down well, the process will speed up even more.

One last note: no refrigerator! Reduced temperature slows down the marinating, although it makes it more uniform.

Note that the listed methods of marinating do not exhaust the entire list. You can use the juice of sour apples, red currants or cherry plums for marinade. Of course, the fruity taste is peculiar and unusual, but the meat turns out tender and juicy. Don’t just take sugary berries - pork already tastes sweet. The brine-based marinade is praised - it actually does not need seasoning. Or you can figure out how to marinate pork kebab yourself using other products.

You can marinate kebab in vinegar, kefir, tomato and pomegranate juice, wine, lemon with basil, apples, cherry plum and red currants... In general, anything that has high acidity is used.

General information

• Beef and lamb are cut into small cubes, pork can be cut larger, it takes marinade well.
• Lamb is the most difficult to cook; it has a specific smell. It is not easy to choose good meat and marinate it so that it is tasty.
• The onions and herbs for the marinade need to be mashed a little with your hands so that it all releases juice.
• The meat is marinated in enamel, glass or ceramic dishes.
• When the layers of meat are laid, you need to cover them with a plate and put a load (you can put a jar of water).
• Quantity necessary ingredients usually determined by taste and eye.

Shish kebab in kefir

Ingredients

• 1 kg ;
• 1 liter of kefir;
• 2–3 medium onions;
• salt, pepper, cilantro - to taste.

Preparation

Place a layer of meat, onions, cilantro in a bowl, add salt and pepper, and pour in kefir. Then again a layer of meat, a layer of onions and so on. Marinate for a day in a cold place.

The meat will turn out very tender, so this method of cooking is suitable if children go with you to nature.

Shish kebab marinated with lemon and regan (basil)

And regan are two names for the same fragrant herb, which is great for making salads, as well as for marinating kebabs, although not everyone will like its pungent taste and smell.

Ingredients

• 1 kg tenderloin;
• 1 lemon;
• basil, onion, salt, pepper - to taste.

Preparation

Place a layer of meat, a layer of onion, a layer of basil in the pan, add salt and pepper. We take one lemon, squeeze the juice out of it, and throw the lemon itself into the meat. Then the next layer: meat, onion, basil, lemon. Place in the refrigerator for eight hours. If you store such meat for more than a day, the kebab will develop a pronounced lemon flavor, which not everyone will like.

Shish kebab in tomato juice

Ingredients

• 1 kg ;
• 2–3 medium onions;
• salt, pepper - to taste;
• tomato juice (enough to lightly cover the meat).

Preparation

Place meat and onions in a saucepan, add salt and pepper. Mix everything with your hands and pour tomato juice, put a load on top and put it in the refrigerator for 6–8 hours.

Pork in white wine

Ingredients

• 1 kg tenderloin;
• 2–3 medium onions;
• salt, pepper - to taste;
• ½ glass of dry white wine.

Preparation

Place all the ingredients in a saucepan, mix thoroughly with your hands, and pour in (the cheaper it is, by the way, the better). Place under load in the refrigerator for four hours.

Beef in red wine

Ingredients

• 1 kg tenderloin;
• 2–3 medium onions;
• garlic;
• salt, ground red pepper - to taste;
• ½ glass of dry red wine.

Preparation

Place the meat in a pan, add the onion, cut into rings, and chopped garlic, add salt, pepper, and pour in wine. Leave for 3-5 hours in the refrigerator.

Caucasian shashlik (lamb)

Ingredients

• 1 kg lamb loin;
• 2–3 medium onions;
• garlic;
• salt, black and red ground pepper - to taste.

Preparation

Place the meat in a saucepan, add salt and pepper, mix with grated onion and chopped garlic, and pour in lemon juice. Place in the refrigerator for 6–8 hours.

Chicken kebab in grape vinegar

Ingredients

• 500 g salmon;
• 2 lemons;
• vegetable oil;
• fresh ginger
• salt, sugar, ground black pepper - to taste.

Preparation

First, prepare the marinade: mix lemon juice, a little lemon zest, pepper, salt, chopped ginger, sugar, water.

Thread pieces of fish and cherry tomatoes onto wooden skewers and place in the marinade for two hours. We fry these kebabs on a grill, grill or broiler.

When grilling shish kebab, sprinkle it with marinade diluted half with water. This will make the meat very juicy.

A lot of marinades for barbecue have been invented - but despite this, most amateur barbecue makers continue to use only one marinade recipe (at best, a couple or three) - the one that their parents used.

But it’s always interesting to try something new, isn’t it? Moreover, there is no single correct answer to the question of how to properly marinate shish kebab, because everyone has different tastes, so everyone may like the marinade differently.

But, nevertheless, a lot depends on the marinade for barbecue, so you need to take the most responsible approach to its choice. And if you are going to go on a barbecue picnic with your children, you also need to think about the fact that not every marinade is suitable for a barbecue intended for younger “picnicers.” How to marinate shish kebab correctly and what marinade to choose?

How to properly marinate shish kebab in vinegar? If you are going on a picnic with children, you should not marinate shish kebab in vinegar - vinegar does not provide any benefit to the child’s body. If he is going exclusively adult company

– You can marinate meat in vinegar. To properly marinate shish kebab in vinegar, chop, pepper and salt the meat, chop the onions, place the meat and onions in a pan in layers and moisten each layer with 9% vinegar. If you leave the meat to marinate all night, put it in the refrigerator; if you want an express marinade in 2-3 hours, leave the meat at room temperature

. Try not to overexpose the meat in the vinegar marinade - otherwise it will become tough and lose its taste. But no matter how common vinegar marinade is, it is not the best way

for proper marinating of kebab. After all, vinegar interrupts the true taste of the kebab and, contrary to popular belief, does not make the meat tender at all. A good alternative to a vinegar marinade is a lemon juice-based kebab marinade. By the way, marinade with lemon juice is not contraindicated for barbecue that children will eat.

You need to marinate shish kebab in lemon juice, taking into account one condition: if you also marinate onions, you need to soak them separately - “the old fashioned way”, in vinegar. By the way, remember that in both the kebab with vinegar and the kebab with lemon juice, the amount of onion should be approximately equal to the amount of meat.

As for the meat, you need to marinate it like this: pepper and salt the meat, put it in a pan, add lemon juice and lemon zest, mix everything well. Please note that you only need a little lemon juice if you do not want the meat to be sour.

Infuse shish kebab in this marinade for no more than 3 hours.

You can also try mixing mineral water with lemon juice - the effect will be amazing.

You can properly marinate shish kebab not only with various chemical ingredients that add acid, but also with the help of ordinary natural products. Such kebab can be given to children without fear, and adults will also appreciate such meat. And the onion will add softness and tenderness to your kebab.

To properly marinate shish kebab with onions and spices, you will need:

2 kg pork,

1.5 kg of onion,

5-6 bunches of parsley and dill,

ground black pepper.

Cut the meat into pieces, coarsely chop the parsley and dill and cut the onion into rings. To properly marinate kebab with onions and spices, mix the meat with herbs, squeeze it out and add the onion, then squeeze the meat again. Just before grilling, add pepper and salt. It takes about 1.5 hours to marinate the kebab in this marinade.

To properly marinate shish kebab in mayonnaise, choose the leanest mayonnaise - only it will be absorbed into the meat most actively. Otherwise, the meat will marinate for a very, very long time!

How to properly marinate shish kebab in mayonnaise? Cut the meat into pieces, and then salt it, pepper it and, if desired, add spices. Then pour mayonnaise over the meat (at the rate of 200 g of mayonnaise per 1 kg of meat) and add a few drops of vegetable oil. Mix the meat thoroughly with your hands and leave to marinate for 4-5 hours.

This kebab can even be given to children a little at a time, taking into account that they are already more than 4-5 years old, and the portions are small.

How to properly marinate shish kebab in pink sauce?

The recipe for marinade for shish kebab in pink sauce is no different from the previous one, except for one small detail - you need to add it to the marinade not just mayonnaise, but a mixture of mayonnaise and ketchup. It is correct to marinate the kebab in pink sauce for 3 hours, and then fry it over a fire. Everyone present will appreciate the taste!

True, such shish kebab should be given to children with the same caution as shish kebab in mayonnaise.

How to properly marinate shish kebab in wine?

Of course, it is not recommended to give shish kebab marinated in wine to children, but adults will certainly enjoy it. If you properly marinate shish kebab in wine, the meat will turn out very soft and tasty.

In order to make a wine marinade for shish kebab, do the same as in previous recipes: cut the meat, add salt and spices, add onions. But instead of vinegar, mayonnaise or lemon juice, pour a little wine - 15-20g per 1 kg of meat. Stir and marinate the meat for 2-3 hours, then start grilling the kebab.

How to properly marinate shish kebab in beer?

Despite the fact that shish kebab in beer is also not suitable for children’s diets, adults will certainly enjoy it. Moreover, it doesn’t even matter what kind of beer the kebab is soaked in – light or dark. Although, barbecue experts say that light beer is better suited for these purposes.

How to properly marinate shish kebab in beer? All you have to do is chop the meat, add some spices and pour beer over everything. Soak the kebab in this marinade for about 2 hours.

How to properly marinate shish kebab in kefir?

If you properly marinate shish kebab in kefir, you will get very tender meat that you can treat to children without fear.

To properly marinate kebab in kefir, chop 2 kg of meat, 1.5 kg of onions, add black pepper, 1 liter of kefir and 100 g sunflower oil. If desired, you can add spices. According to this recipe, marinate the meat for about 4-5 hours.

How to properly marinate shish kebab “Chinese style”?

You can properly marinate kebab “Chinese style” using a mixture of soy sauce, dry wine, garlic, ginger, pepper and honey, infusing this kebab for about 2 hours.

Such an exotic composition is new for Russian people, so shish kebab marinated “Chinese style” should be eaten very carefully and, of course, not given to children.

How to properly marinate shashlik “Greek style”?

To properly marinate shish kebab “Greek style”, you need to mix pomegranate juice with vodka in a 4:1 ratio and pour this mixture over the meat. This kebab needs to be marinated for a long time – about 8 hours. And, according to culinary specialists, if you want to properly marinate shish kebab “in Greek”, under no circumstances use store-bought pomegranate juice.

And finally, Some tips on how to properly marinate shish kebab. First of all, Do not use wooden or aluminum utensils for marinating shish kebab. Wood intensively absorbs moisture, so your dishes, not the meat, risk “marinating” first. As for aluminum cookware, it can emit harmful substances when interacting with the marinade.

If you want to salt the meat, do it no earlier than 2 hours before you start frying the meat.– otherwise the kebab may turn out tough and dry. You can add very little salt to the marinade, which is infused for more than 2 hours, adding salt to the meat before preparing the kebab.