8 simple recipes for marinating shish kebab so that the meat is soft and juicy

Pork kebab is the most popular; it is pork that is most often fried outdoors.

Have you ever wondered why pork? This is because it turns out to be very tender, and the pork has a special taste that most people love. Today we’ll talk about marinade for barbecue, proper cooking of meat, and learn how to fry it so that it is soft and has a delicate taste.

Shish kebab recipe to keep the meat soft and juicy

This recipe makes a very tasty dish. We will make it without vinegar, which is doubly pleasant. The fact is that all people have different tastes, some like it with kefir, while others prefer it with onions and vinegar. Therefore, I will try to describe all the recipes in more detail, and you, in turn, choose which one you like, since all gourmets will find their own best way.

Ingredients:

Pork neck – 2 kg;
Coriander – 1 tbsp. spoon;
Sunflower oil – 2 tbsp. spoons;
Onion – 1.5–2 kg;
Salt – 40 gr.;
Black pepper - to taste;
Bay leaf – 2 pcs.;
Dill (green or dried) - to taste.

1. First you need to make the sauce. Grind the coriander. You can do it like this: put the seeds on the paper, close the other end and knead it using a rolling pin.

2. Take a bay leaf and break it into small pieces.

3. The onion needs to be cut into half rings and placed in a deep container.

Onions play the main role in our dish, so don’t skimp on them. The more you add, the tastier the meat will be.

4. Next we move on to the meat, it needs to be cut into medium pieces. It’s better to divide it so that the side that goes on the skewer is longer than the side that hangs down. Then later the pieces will stick better to the skewer. Also, if possible, cut out all the veins.

6. Let's move on to the bow again. Knead it with your hands until the juice appears. Add meat, salt, dill and spices. Mix all ingredients thoroughly, add a little sunflower oil.

With its help, the pulp is better saturated with all the aromas of spices.

7. Marinate it for at least 6 hours, but it’s better to leave it overnight.

8. Next, place the meat on skewers so that there are no hanging edges and fry over coals for 30 minutes. Just don’t forget to prepare water so that if there is a fire from dripping fat, you can put out the fire in time.

I would also like to share my secret. Try to place the meat closer to each piece. Also, when frying, place one next to the other so that the heat from the coals falls more onto it, and not outward.

9. Using a knife, you can check whether it is fried or not. To do this, we make an incision, apply pressure, and if no blood comes out, the meat is ready. You can safely eat it.

Classic onion-based marinade

Everything ingenious is simple. No wonder this saying has become so popular. And often, after trying dozens of marinades for barbecue, we return to the first one - the simplest, but providing excellent taste and consistency. Making onion marinade couldn't be easier, and it requires a minimum of ingredients, making it great for beginners. We will look at a basic recipe that can be modified at your discretion.

Ingredients:

2500 grams of meat;
8 large onions;
a couple of bay leaves;
a bunch of parsley;
a bunch of fresh basil;
olive oil or 500 grams of mayonnaise;
pepper and other spices;
salt.

Choosing the right meat is also an art. Here, each person has his own preferences. However, experts give recommendations regarding a specific marinade. If we talk about onions, then the neck or neck is good here. This meat will be as juicy and tasty as possible.

Classic onion-based marinade

Cooking steps:

Take the onion and peel it. Next, cut into three parts. We extract the core. This is what we will use in the marinade. Larger pieces will be useful when threading onto skewers. The advantage over rings is obvious - such onions will fry well, but will not burn. In addition, thanks to it, the meat will bake well, ultimately becoming juicy and soft.
Finely chop the onion so that it releases enough juice. Pour it into a small bowl.
Wash and chop the parsley and basil. Mix them with chopped onion.
Add salt, pepper, season everything with olive oil and mix well. You can use mayonnaise instead of butter. Then you can add a little wine or apple cider vinegar to the marinade. Such components will give it spice.
Coat each piece of meat and marinate for 3-4 hours. You can leave it overnight.

Classic marinade with vinegar and onions

The simplest and most common method of preparation. They do it mainly when it seems that the meat is stale. And so, if you are sure that the tenderloin is of high quality, then it is not at all necessary to add vinegar. You can prepare it without it using natural fruit acids in the form of lemon, as will be described after this recipe.

Ingredients:

Pork tenderloin – 2 kg;
Salt – 40 gr.;
Onion – 1.5 kg;
Spices for barbecue – 1.5–2 tbsp. spoons;
Vinegar 6% – 1 tbsp. spoon;
Sugar – 1 teaspoon.

1. First you need to wash the meat and cut it into medium pieces of 7x5 cm. The long side will hold better on the skewer.

2. Cut the onion into half rings and press it thoroughly into the meat.

3. Add salt, sugar, pepper and vinegar. Mix everything thoroughly so that the spices combine with the pulp.

4. Cover it and put it in a cool place to marinate for 5 - 6 hours.

There is no need to cook the kebab for more than this time, since the recipe contains vinegar and it can cause the meat to become tough.

5. All the meat is ready, fry for 30 minutes on hot coals and enjoy the excellent taste.

Shish kebab marinated with lemon and regan (basil)

svry/Shutterstock.com
Basil and regan are two names for the same fragrant herb, which is great for making salads and also 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.

The best recipe for onions with lemon

Here's another good recipe without vinegar. But, as promised, it will contain natural fruit acid in the form of lemon juice.

Ingredients:

Pork neck – 4 kg;
Tomatoes – 1 kg. ;
Salt - to taste;
Honey – 1 tbsp. spoon;
Barbecue seasoning – 1 small sachet;
Basil – 20 gr.;
Onion – 2 kg;
Black pepper - to taste;
Rosemary – 10 gr.;
Juice from one lemon.

1. Cut the meat into medium-sized pieces.

You should not cut them very small, as they will quickly fry and become dry. Large ones, on the contrary, may not make it.

2. Chop the tomatoes and place them in a saucepan. Squeeze lemon juice there, add honey, add salt and spices. Mix everything thoroughly.

3. Chop the onion as you like and begin squeezing it until it releases juice. Then add to the general ingredients and also make a batch. Thus, it is necessary that all the onions come into contact with the meat.

4. Place it in a cool place and wait for it to marinate for 12 hours.

5. After the elapsed time, fry and eat.

Recipe with mayonnaise

This marinade recipe is less popular among people. Many people think that kebab with mayonnaise will be too fatty, and mayonnaise contains a lot of cholesterol. But once you try this new dish, you'll immediately think differently about it. Seasonings will give it a special flavor, mayonnaise will add tenderness to the meat, and lemon juice will make it soft.

Ingredients:

pork 2-2.5 kg.
mayonnaise 4-5 tbsp.
onions 3-5 pcs.
mustard 3 tbsp.
lemon 1 pc.
Bay leaf.
salt and spices to taste.

Preparation:

1.Rinse the meat and chop it into ready-to-serve pieces, place all the meat in a separate deep bowl, where it will marinate.

2.Add spices, mustard, then pour mayonnaise on top.

3. Distribute everything evenly over the surface of the pork. Cut the onion into rings and add a bay leaf. Finally, sprinkle with lemon juice.

4.Cover the marinade and let it sit at room temperature for about an hour.

5.Mix the meat with the spices and onions again, then put it in the refrigerator overnight. In the morning it will need to be additionally salted.

6.Put the pork on skewers, then you can start frying the meat. You can use coals or grill.

How to deliciously marinate shish kebab with kefir

This option produces very juicy and tasty meat. After all, everyone knows very well that dairy products soften it. Therefore, you can also use yogurt or sour cream, but kefir is best.

We will need:

Pork tenderloin – 2 kg;
Onion – 1 kg;
Kefir – 1.5 liters;
Salt – 40 gr.;
Bay leaf – 3 pcs.;
Pepper - to taste.

1. First, cut off the film and all the veins from the tenderloin, and only then cut it into pieces.

2. Salt, pepper, add finely broken bay leaves and mix well.

3. We also chop the onion, only at our own discretion. We squeeze it so that it releases the juice and send it to our meat.

4. Mix it so that all the ingredients become friends with the meat. Then pour in kefir.

5. Cover the kebab and send it to a cool place for 4 to 10 hours.

6. As time passes, you can safely fry it.

7. Try it, how did it turn out? Tasty? Now let's move on to the next chapter.

How to properly grill shish kebab

1. Before frying the chopped pieces, they need to be properly threaded on skewers. They should not be strung too tightly. There should be a little space between them for better roasting on all sides.

2. You need to string them evenly so that they are evenly on the skewer, and so that nothing hangs down in separate pieces.

3. If onions were used for the marinade, then they must be carefully removed from each piece. If this is not done, then burnt onions will give the dish a bitter taste and deprive it of the desired aroma.

4. If no oils were used, then before frying you can coat each cut piece with vegetable oil. This is necessary so that the flesh is well fried on the inside and not burnt on the outside.

5. Coal can be bought ready-made in the store, although there are many who are against this. And opponents, as a rule, make coals themselves. They take firewood from deciduous trees - birch, aspen, apple..., burn it, and when coals appear, they fry on them. Just don’t fry the pulp using coniferous wood, this can ruin its natural smell and taste.

6. While frying on the grill, you must constantly turn the skewers so that the pieces are fried evenly. You should make sure that the coals smolder well. If the heat is weak, the pulp will dry out, and if flames constantly burst out, it will begin to burn. To do this, keep a bottle of water ready. And as soon as the flame breaks out, it should be immediately extinguished with water from a bottle.

7. During the entire frying process, you must be near the grill to monitor the entire process.

8. When the kebab is browned, you can check its readiness by making a cut on the piece that is the lightest. If no blood flows out of it, and the inside is a pleasant pink color, then the dish is ready.

9. Remove from the skewers to a large platter and cover with a lid to rest for 5 minutes. Rested, it will be even juicier and tastier.

10. You can serve the finished dish with grilled vegetables, fresh vegetables, herbs and onions soaked in vinegar.

The next topic would essentially need to be put first. But since the article is about marinades, they went first. Therefore, although belatedly, let us dwell on this important topic in more detail.

Shish kebab recipe with mineral water

Here I think everything is clear why it turns out soft. The fact is that mineral water breaks down all the fibers in meat, onions and kefir give it juiciness.

Ingredients:

Pork neck – 2 kg;
Mineral water – 1.5 liters;
Coriander, not ground – 1 tbsp. l.;
Ground coriander 1 - tbsp. l.;
Black pepper – 0.5 tbsp. l.;
Zira – 1 tbsp. l.;
Salt – 3.5 tbsp. l.;
Mustard 1 tbsp. l.;
Dried parsley – 1 tbsp. spoon;
Kefir – 1 liter;
Onion – 2 kg.

1. Prepare a 3-liter jar and cut 5x5 cm neck pieces into it.

2. Pour 2 tbsp salt into a jar. spoons and pour mineral water to the very edges. Close tightly, no gas should escape.

By the way, if you want to soak more meat, then you need to take the appropriate container.

3. Leave the pulp for 1 hour or an hour and a half, and in the meantime let’s make the marinade. But you must remember to stir periodically.

4. Pour kefir into a deep container. Add chopped onion to it and pour in the remaining salt.

5. Next, mash the entire onion well with your hands until the juice releases. It should also become soft and elastic.

6. Add all the seasonings to the onion mixture, along with mustard.

7. Next, take a jar of shish kebab, pour mineral water into the sink, and send the meat to our marinade, mix well.

8. Cover and leave in a cool place for 6 hours.

9. Thread it onto skewers and fry for about 30 minutes.

I think you definitely won’t refuse it.

A quick way to prepare juicy carbonated kebab

I just couldn't pass up this recipe. Here we will do without any marinade at all. But, despite all this, the meat will be so juicy that you will definitely want to make such a kebab more than once for yourself and your friends or guests at the dacha. The taste is simply amazing.

Ingredients:

Pork carbonate - 1.5 - 2 kg
Bacon – 150 gr
Butter - 150 gr
Dill - bunch
Garlic - 3-4 cloves
Salt and pepper - to taste

Cooking method:

1. Remove the butter from the refrigerator in advance to soften it a little. Mash the butter in a bowl with a fork, add the dill chopped with a knife. Season with salt and pepper. Squeeze the garlic into it or grate it on a fine grater. Mix everything well.

2. Cut the bacon into small pieces.

3. Cut the carbonade into steaks. The steaks should be the same thickness. Then you need to hit them with a hammer. Spread the prepared butter on each piece. Place the chopped bacon pieces there.

4. Then simply roll it into a tube. And do this with each piece. Place all the rolls in the freezer for -20-30 minutes to freeze and make it easier to cut. After the time has elapsed, cut the rolls into small rolls. And put it on the grill.

5. Place the skewers so that the sides with the oil look not down, but to the side. The coals should not be very hot, let them sit for a while so that the heat subsides. Cook for about 10-15 minutes, turning constantly.

This kebab turns out just super juicy. And note, you don’t need to keep it in any brine, you don’t have to wait until the meat is soaked. I highly recommend trying it at least once. You definitely won't regret it.

Recipe with pomegranate juice

I offer another interesting option for true gourmets of delicious kebab. But I’ll say right away that if you want to get soft and juicy meat, you should give preference to young rather than old. Pomegranate juice should be without additives, so check the label at the store. It is best to squeeze the juice out of fresh fruit yourself.

Ingredients:

Neck meat – 2 kg;
Pomegranate juice – 0.5 liters;
Vegetable oil – 50 ml.
Onion – 1 kg;
Seasoning - to taste;
Greens (dill, cilantro) – 1 bunch;
Salt – 40 gr.

1. Clean the meat from veins and cut into pieces.

2. Add seasonings to it and rub well.

3. Take 500 grams of onion (half of the total), cut into half rings and mash until juice appears. Others are 500 gr. grate or grind using a blender. Finely chop the greens.

4. Mix the onion, dill and cilantro (optional) with the pulp, as if rubbing it into the meat. Pour in oil and pomegranate juice.

5. Stir again and send to a cool place for 10 – 12 hours.

6. An hour and a half before frying meat, you must add salt to it.

7. Fry on coals for 20 - 30 minutes.

As you can see, it turns out quickly and tasty.

Lemon marinade for meat

The combination of lemon and onion juice gives an interesting result. Products are taken per 1 kg of meat.

Ingredients:

meat for barbecue (lemon marinade is best suited for pork or lamb);
turmeric;
large lemon;
500 grams of onion;
salt;
red and black pepper;
curry;
coriander.

All spices are added to taste.

Lemon marinade for meat

How to marinate kebab with kiwi?

Usually it is done from 6 to 12 hours, the same method will help you reduce the time to 2 hours. If you hold it longer, the pulp will be so soft that it can simply fall apart in your hands.

We will need:

Pork neck – 2 kg;
Kiwi – 2 pcs.;
Onion – 1.5 kg;
Salt – 2 tbsp. spoons;
Pepper - to taste.

1. Cut pieces of meat 5x7 cm.

2. Rub the pulp with salt and pepper.

3. Divide the onion into half. We cut one part into half rings and knead it with our hands, grind the other using a blender.

4. Place all ingredients in a common container. Then grate the kiwi and mix everything well.

5. Place in a cool place and leave the kebab for 1.5 - 2 hours.

6. Fry on coals, you can use a grill or threaded on skewers.

Preparing marinade for pork tenderloin with soy sauce

A very interesting recipe, prepared in warm sunflower oil, which absorbs all the aroma of onions and spices. The meat infused in it is very soft and juicy.

Ingredients:

Pork tenderloin – 1.5 kg
Soy sauce - 20 g
Onions - 2 pcs.
Tomatoes - 5-6 pcs.
Vegetable oil - 15-20 gr.
Garlic - 2 cloves
Ground black pepper - 0.5 teaspoon
Ground red pepper - 0.5 teaspoon
Paprika - 0.5 teaspoon
Salt - to taste
Bay leaf - 1 pc.

1. Remove all the peel from the tomato. To do this, make small cuts on top with a cross and place in hot boiling water for just a couple of seconds, then drain the boiling water and the skin can be easily removed. Then grate them into a bowl on a coarse grater and add salt and mix.

2. Cut the onion into half rings and place in a preheated frying pan, heat it up a little and squeeze the garlic into it, stir. Let it heat in the pan for another minute and turn it off. There is no need to fry the onion, just let it become slightly translucent.

3. Directly into the frying pan with the onions, while the oil is still warm, pour the spices, broken bay leaf and tomato pulp. Stir and add soy sauce. We do all this so that the warm oil gives an amazing aroma, saturated with onions and other spices. This effect will not work in cold oil.

4. Cut the tenderloin into portions that you will put on a skewer. Pour the marinade into it and mix well with your hands. Leave at room temperature for 2 hours, then you can put it in the refrigerator overnight. Although after 2 hours it can be fried on the grill.

The meat takes approximately 18-20 minutes to cook. Turn it over every 30 seconds to ensure it cooks properly on all sides. And your meat will be simply incredibly tasty, soft and juicy.

Mayonnaise and onion marinade

In this recipe you need to add less salt, since it is already present in mayonnaise. You should also not pour kefir or butter, but you can add any herbs and spices. It turns out very tasty, just try it.

We will need:

Tenderloin – 2 kg;
Onion – 1.5 kg;
Spices – 1 sachet;
Salt - to taste;
Dill – 50 gr.;
Mayonnaise – 500 gr.

1. Wash the meat, remove the veins, cut into medium pieces and place in a container where the kebab will infuse.

2. Add spices and salt to it and mix thoroughly so that the seasoning “makes friends” with the pulp.

3. Cut the onion into half rings, crush it with your hands and add it along with the chopped herbs to the general ingredients. We also pour mayonnaise with the smallest percentage of fat content there.

4. Stir everything again and put it in a cool place for one night. Fry it on the grill for 30 minutes.

Composition of the marinade

Today we will offer housewives the best marinade recipes for pork barbecue, since this type of meat is the most popular. Marinating pork is especially in demand in the spring and summer. No family or group of friends can do without barbecue on vacation. Of course, a piece of pork itself, fried over an open fire, delights with its delicious aroma. But what does it taste like? If the meat has not been marinated in the right sauce in advance, then after heat treatment you will get a hard, tasteless and dry piece.

A tasty marinade for barbecue will not only help soften the meat product, but will also significantly speed up the cooking process. Marinating compositions for barbecue usually include three main components:

The basis. This can be mustard, kefir, vinegar, soy sauce, wine, fruit (orange, pomegranate, plum) or vegetable (onion, tomato) juices.
Herbs and spices. To create a marinade for pork kebab, cinnamon, coriander, ginger, cumin, rosemary and cloves, marjoram and ground black pepper, nutmeg and curry are most often used. Of course, you shouldn’t add all the ingredients at once. Take only those that you like or that simply go well together. For example, cumin goes well with pepper, and marjoram reveals itself more strongly in the presence of rosemary.
Vegetables. What's a delicious pork marinade without onions and garlic? These two products must be included in the marinade. It doesn't matter what base was used.

White wine method?

Did you know that meat cooked in white or red wine will stay fresh longer. If you don't believe me, try it yourself.

We will need:

Pork meat – 2 kg;
Wine – 0.5 liters;
Onion – 1 kg;
Peppercorns – 5–6 pcs.;
Fresh ginger – 1/2 teaspoon;
Salt – 40 gr.

1. Cut the pulp into medium pieces, just don’t forget to rinse well before doing this.

2. We also cut the onion, just as you like and knead it thoroughly.

3. Peel and grate the ginger.

4. Mix all ingredients, pressing into the pulp, not forgetting to add pepper.

5. Place in a cool place overnight. An hour before the kebab is ready, salt it.

6. Fry for 30 minutes.

Ready! You can enjoy all the juiciness and softness of the fried pieces.

Beef in red wine

boB Rudis/Flickr.com

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.

Delicious kebab with soy sauce

I recommend the perfect marinade that turns out juicy and tasty. I love this recipe myself and sometimes I cook it for some event.

Ingredients:

Pork tenderloin – 2 kg;
Onion – 1 kg:
Pepper mixture – 1 tbsp. spoons;
Bay leaf – 2 pcs;
Soy sauce – 300 ml.

1. Chop the pulp, add a mixture of peppers and add a bay leaf.

2. We also cut the onion, crush it with our hands and send it to the meat.

3. Pour soy sauce over all the meat.

4. Place under pressure and send to a cool place for 12 hours.

5. After the time has passed, thread onto skewers and fry for 30 minutes.

Invite everyone to the table. Bon appetit!

Pork shish kebab in its own juices without marinade

Despite the fact that I know various methods of marinade, I am constantly looking for new recipes. And I found this original way.

This recipe differs from all those proposed above not only by this, but also by the fact that when choosing the main product, it is not the neck part that is taken, but the carbonate, and it is cut not into the usual pieces, but into thin plates in the form of steaks.

The author of the video claims that this is a delicious recipe that does not leave anyone indifferent. Let's see it together, it's very interesting!

This is such an interesting and original recipe! How do you like it? Did you like it or not?

And in general, it’s very interesting, what methods do you usually use? Maybe you have your own original ways. It would be great if you share them with us!

In today’s article, I tried to talk in great detail about all the nuances of preparing delicious, tender kebab. You should pay attention to all stages of preparation. They are all equally important and significant. To make a delicious dish, you don’t have to ignore any of them. And only then will it turn out tender, juicy and very tasty.

Bon appetit!

Author of the publication

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How to properly make a marinade for Armenian kebab?

In the Caucasus, this is the law: if a man is born, he already knows how to cook this dish. They fry it so that it turns out beautiful, rosy, golden.

Ingredients:

Pork – 2 kg;
Salt – 1.5 tbsp. spoons;
Black pepper for aroma – 0.5 tsp;
Paprika, basil – 1 tsp;
Citron (optional) – 0.5 tsp;
Onions – 5 pcs;
Water – 50 ml;

1. Cut the meat into pieces 50x70 mm, this is approximately 50 g. and put it in a deep container.

2. Next, we begin adding seasonings. We salt it, add black pepper, but not too much, so that it is not spicy, but pleasant. We add paprika to add color, but don’t overdo it, so that the kebab gets its blush not from it, but from the coals. Basil is the most fragrant herb, so you can’t do without it either. The last seasoning will be citron, but I’ll tell you right away it will be difficult to find.

3. Now cut the onion into half rings and rub it directly onto the meat. The last step is to add water.

Water needs to be poured in so that the seasoning is quickly absorbed into the pulp.

4. Mix all ingredients and leave to marinate for several hours. Even if you are in a hurry, such kebab can be fried almost immediately.

Cook and enjoy the taste!

The most delicious vegetable kebab recipe

Vegetable kebabs are an excellent dish during the summer season. They can be served on their own or as a side dish for meat or fish. Vegetables cooked on hot coals retain all their vitamins. They are incredibly tasty and aromatic.

If you plan to fry several types of vegetables on one skewer, then you need to choose the right thickness of the pieces. Vegetables that cook quickly are cut into thicker slices than those that take longer to cook.

Ingredients:

· Cherry tomatoes – 10-12 pieces; · Zucchini – 2 pieces; · Eggplant – 2 pieces; · Corn on the cob – 1 piece; · Bell pepper – 2 pieces; · Champignons – 200 grams; · Lemon – 1 piece; · Olive oil – 2 tablespoons; · Salt and black pepper – to taste; · Garlic – 4 cloves; · Basil – 2 sprigs; · Rosemary – a pinch.

The most delicious vegetable kebab recipe

Cooking method:

Wash the vegetables, cut into pieces;
Wash the lemon and roll it over the table several times until a citrus smell appears. Manipulation will help soften the fruit and squeeze more juice out of it;
Mix lemon juice with olive oil, garlic and spices passed through a press;
Place the prepared vegetables in a bag and pour marinade over them. Tie the bag, shake the contents well and leave for 20 minutes;
Place the vegetables on a skewer along with the mushrooms. Bake for 10 minutes on each side.

Shish kebab cooked on coals has high taste characteristics. That's why he has so many fans. When cooking meat and vegetables in nature, a special atmosphere is created that improves your mood. Therefore, you need to cook kebabs as often as possible!

The most delicious shish kebab with beer

This recipe is quite unusual and is well suited for picnics and great holidays. It contains slightly perceptible aromas of malt and hops. But don’t be afraid, there will be no alcohol in the pulp, as it will evaporate during cooking. It is better to buy unfiltered beer for this method, then the dish will taste better.

We will need:

Pork pulp – 2 kg;
Onion – 1–1.5 kg;
Pepper - to taste;
Spices - to taste;
Salt – 40 gr.;
Beer – 0.5 liters;
Greens - 2 bunches.

1. Cut the meat into pieces 6x8 cm. Don’t forget to remove the veins.

2. Cut the onion into half rings, but if you want a brighter taste, then half of the total volume can be grated. We send it to the pulp. Add pepper, spices and chopped herbs there.

3. Mix all the ingredients and leave to soak for 30 - 40 minutes.

4. Add beer and leave for 10 hours. An hour before the end you need to add salt.

5. Fry over moderate coals for pork for 20 - 30 minutes.

Well, now I’m offering a small bonus if you don’t have the opportunity to go out into nature.

Recipe for tomato marinade for pork shish kebab

Another marinade that is worth paying attention to is tomato juice. Tomatoes contain acid, but it is non-aggressive, so this method is not a quick recipe. Ideally, the meat should stand in this marinade for 6-8 hours. But if you have suitable pork from a young animal, and you add onions to enhance it, then after 2-3 hours you can fry the kebab.

In summer, such a marinade is especially relevant, because tomato juice can be easily and quickly made from fresh tomatoes.

Ingredients for 5 kg of pork:

1-1.5 liters of tomato juice
1.5 kg onions
salt, spices to taste

How to do:

Place onion cut into half rings into a deep bowl, add salt and mash well with your hands to release juice. Add the meat to the onion, add spices and tomato juice.
Mix everything well, cover and leave to marinate for at least 2 hours.

Super quick marinade using kiwi

Kiwi contains an enzyme that very quickly begins to corrode the meat, so if you choose this recipe, you must start cooking with a hot grill. The coals will just reach the desired state. If you overcook the meat in kiwi, it will lose its appearance, as if shabby.

Watch the detailed video recipe. Everything is described there in detail. The meat is really very soft and juicy with a slight sourness.

Spicy kebab in tomato marinade from Stalik Khankishiev

Many people call this recipe nothing less than the best marinade for pork kebab! This is not surprising, because the meat preparation technology from Stalik Khankishiev has won universal recognition a long time ago.

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 kebab, we prepare the components according to the list. To ensure that the meat ends up soft and juicy, it is cooked in a tomato marinade.

1. Tackle the tomatoes first. They need to be washed, then grated and the juice drained. You won't need the peel and pulp. Mix the juice with olive oil, starch, honey, paprika, soy sauce. Lightly salt.

2. Chop the meat into 7-8 cm pieces and place in the prepared 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, place it on skewers or place it on a wire rack, sprinkle with a spicy mixture of garlic, onion, and 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 this recipe tends to burn it.