Marinade for pork kebab: 10 recipes

Publication in the group: Meat and offal dishes

Pork kebabs are considered more healthy (when compared with kebabs made from other types of meat), as pork is more easily absorbed by the body. Also, eating the dish allows you to restore iron levels in the blood, improve the condition of bone tissue and normalize hormonal levels. Depending on the marinade recipe used, the finished product will have a different calorie content. For example, meat in beer marinade contains 265 kcal, and in lemon marinade only 185 kcal. The low calorie content of the latter option is due to the fact that lemon juice slows down the absorption of fats from kebab.

Classic recipe for shish kebab marinade

Pork shish kebab (the classic recipe has a simple composition) turns out moderately fatty, juicy and tender. Due to the absence of herbs, the product has a bright meaty taste and aroma.

What ingredients will you need?

To prepare a shashlik made from 1.5 g of chilled pork you will need:

onions (it is recommended to choose large, juicy onions) without peel – 1.5 kg;
salt (any kind is suitable), preferably not coarse – 35-45 g;
black pepper (it is recommended to grind the ingredient before use) – 1-3 g.

The amount of salt and pepper should be adjusted to taste. If the meat of an adult animal is used for barbecue, then it is recommended to include approximately 30 ml of vinegar with an acid concentration of 9% in the product composition.

Step-by-step cooking process

To make the kebab juicy and flavorful, it is important to initially properly prepare the meat.

This requires:

Approximately 1 kg of onion should be cut into thick rings, and 0.5 kg should be grated. Place the onion rings and pulp in a deep enamel bowl.
Add salt and ground pepper to the onion and mix the ingredients.
Rinse the pork neck, remove moisture with a clean cloth and cut the meat into pieces approximately 4x4 cm in size.
Then you need to put the sliced meat into the onion mixture and mix the products thoroughly.
The meat should be marinated for approximately 3-4 hours. You can marinate longer, but then the dishes with the contents must be placed in the cold.

After 3-4 hours, the meat should be put on a skewer, alternating layers of onion and meat. The time for frying shish kebab depends on the device and the heat of the device. It is recommended to serve pork kebab with fresh herbs and vegetables.

Pork shashlik on mineral water with onions

Mineral water with onions makes the meat texture tender and juicy. At the same time, it is not necessary to use herbs to decorate the marinade.

What ingredients will you need?

To create a shish kebab from 3 kg of pork neck you will need:

medium-sized onion (you will need a turnip variety), peeled – 6 pcs.;
laurel leaves – 3-4 pcs.;
table salt (can be replaced with sea salt) – 60-80 g;
crushed black pepper – 2-4 g.

If desired, you can use a pork spice set. In this case, the inclusion of salt in the composition should be taken into account.

Step-by-step cooking process

When marinating pork in mineral water with onions, the process should be carried out in the following steps:

The washed and dry pork fillet should be cut into pieces.
The onions must be finely chopped with a knife. Place the slices in a container, add salt and mash slightly so that the onion releases juice.
Then you need to add laurel leaves to the onion and mash the contents with your hands again.
After this, put the pork fillet in a container with onions and bay leaves, add chopped black pepper and a set of spices (if used). Mix the ingredients thoroughly.
Pour mineral water into the contents, quickly mix the products and seal the container with cling film so that all gases do not escape from the marinade.
The meat should be marinated for about 2 hours at 20-25 degrees. Or approximately 6 hours at a temperature of 2-6 degrees. In the second case, the meat turns out more tender.

If the meat was marinated in the refrigerator, it is recommended to keep it warm for approximately 40 minutes before frying.

Pork shish kebab with mayonnaise

Mayonnaise-based marinade is as popular as vinegar-based marinade. But at the same time, the kebab turns out more flavorful and tender.

What ingredients will you need?

To decorate a shish kebab of 2 kg of pork, use:

onions (choose juicy root vegetables of the turnip variety), peeled – 10 pcs.;
classic mayonnaise (it is recommended to make the sauce yourself) – 500 ml;
salt (preferably coarse table salt) – 40-60 g;
black pepper (grind the product before use) – 1.5-3 g;
a set of spices for pork (preferably without salt) – 1 package.

The amount of salt and pepper should be adjusted to taste.

Step-by-step cooking process

It is advisable to marinate pork for barbecue in the following order:

The washed and dry pork should be cut into pieces approximately 5 cm in size. Place the slices in a container.
The onion should be cut into rings and placed with the meat.
Next, you need to mix the products (you can mash them slightly). Wait until the meat and onions release their juice.
Read also: 7 delicious and healthy recipes for semolina porridge without lumps
After this, you need to mix mayonnaise with a set of spices and chopped pepper in a separate deep bowl (preferably made of glass).
Add the mixture of meat and onions to the marinade and mix the ingredients.
Place the container with the contents in the cold for approximately 8 hours. About 2 hours before cooking, add salt to the ingredients and mix the products well again.

To prevent the meat from absorbing foreign odors during the marinating process, it is recommended to seal the container with the contents with cling film.

Shish kebab in the oven on skewers or baking sheet

Cooking in the oven was discussed earlier. It was a kebab recipe in a jar. Let's look at another “oven” option - on skewers and on a baking sheet.

We will use the following recipe.

For 1 kg of pork you will need 200 grams of lard, 2 pcs. onions, 3-5 tbsp. table vinegar, 3-4 pcs. bay leaf and salt and pepper to taste.

Cut the pork into 3-5 cm cubes,
Onion rings and put everything in a bowl for marinating.

Add bay leaf, pepper
Pour in vinegar (you can use any other sauce instead: kefir, mayonnaise, ketchup).
Cover everything with plastic wrap and put it in the refrigerator for 8 hours.

After the time has passed, soak the wooden skewers in water for 30 minutes, and alternately thread a piece of meat, an onion ring, and a slice of lard.

It should look something like this...

After this, place the skewers on a baking sheet or wire rack.

Here's the result:

Preheat the oven to 250°C and roast for 20-25 minutes. Every 5-7 minutes it is necessary to turn the meat over and pour over the brine from the remaining marinade.

The dish is ready and can be served with fresh vegetables, pita bread and herbs.

Pork shish kebab in vinegar marinade

Pork shish kebab (the recipe with vinegar is more common due to the speed and ease of preparation), marinated in acid, turns out tender, aromatic and with a special sourness. When creating a marinade, it is necessary to correctly calculate the proportions of vinegar and water, otherwise the kebab may turn out dry.

What ingredients will you need?

To marinate 1.5 kg of pork in a vinegar marinade, use:

vinegar with an acid concentration of 9% - 250 ml;
filtered water – 0.5 l;
onion (sprouted onions are not used for marinade), peeled – 1.2-1.5 kg;
salt (it is advisable to purchase coarse table salt) – 20-30 g;
black pepper (can be used either in peas or ground) – 1-3 g;
set of spices for pork - 1 package.

If the set of spices for pork includes salt, then its amount in the list should be reduced.

Step-by-step cooking process

The meat preparation process should be carried out according to the following scheme:

First, it is recommended to wash the pork fillet, remove moisture from it and cut the meat into pieces about 5 cm in size.
Then you need to arrange the bulbs into thick rings and put them in glass or enamel containers. Lightly mash the slices to release the juice. It is important that the rings do not break.
Add salt, pork spices and black pepper to the onion. Mix the ingredients thoroughly.
Place the chopped pork into the onion mixture and mix the ingredients.
Next, you need to combine water and vinegar in a jar. Pour the resulting composition into the contents of the container. Mix the ingredients. The liquid should rise slightly above the meat. If it is not enough, then you need to dilute the vinegar with water in a ratio of 1:2.
After this, it is recommended to press the meat under pressure and leave to marinate for approximately 3-4 hours. To marinate the meat evenly, it is recommended to stir it approximately every 30 minutes.

After 3-4 hours, the meat can be fried using the chosen method. It is recommended to serve shish kebab with onions and baked potatoes.

Marinate pork for barbecue in pomegranate juice

Of course, this is not the most budget option for those who do not grow pomegranates. But if you want something new and interesting, then this method will be just right. Marinade from pomegranate juice does not make pork as soft as, for example, kefir, but it turns out with a pronounced taste of good meat.

Necessary products per 1.5 kg of pork:

medium-sized grenades - 3 pcs.
onions - 1 kg.
dry basil, cumin, coriander (ground and not ground), rosemary, thyme, ground black pepper - 1 tsp each.
salt

How to cook:

Release the pomegranate seeds, place them in a bowl, squeeze out the juice using a glass. Drain through a sieve.
Place the onion, cut into half rings, into a cup, add salt and spices, stir, squeezing the onion so that it releases juice.
Add the pork to the onion, pour in the pomegranate juice, stir, cover the cup and leave to marinate at room temperature for 6 hours. You can do more, but then move the cup to a cool place.
Grill the kebab, as usual, over coals, threading pieces of meat onto skewers, freeing them from onions.

Pork shish kebab in kefir marinade

Kefir marinade, unlike other types, does not contain acid, which draws moisture from the meat. Therefore, the kebabs turn out very juicy and tender.

To prevent the meat from turning out sour, it is important to use non-sour kefir.

What ingredients will you need?

For shish kebab from 2.5 kg of pork use:

kefir (any fat content can be used) non-sour – 1.5 l;
onions (choose medium-sized bulbs) without peel – 1 kg;
salt (preferably coarse, table salt) – 50-70 g;
crushed black pepper – 2-4 g;
laurel leaves (chopped before use) – 3 pcs.

If desired, you can add a set of pork spices to the marinade. Select the amount of product to taste. You should also vary the salt and crushed pepper according to your taste preferences.

Step-by-step cooking process

The stages of preparing pork kebab are as follows:

The washed and dried pork should be cut into pieces. Place the slices in a dish, pepper and mix the products.
It is recommended to cut the onion into rings. Transfer the slices to a separate dish. Pepper the onion rings and stir. In this case, it is recommended to slightly mash the onion.
Place chopped laurel leaves in a container with meat and in a container with onions. Mix the products one by one.
After this, you need to transfer the onion mass into the container with the meat. Mix the ingredients thoroughly.
Then the contents should be filled with kefir and the mixing process repeated.
Cover the container with a clean towel and refrigerate it for approximately 9-10 hours.
Approximately 1-1.5 before the start of frying the kebabs, you need to add salt to the marinade and mix the products well.

You can fry kebabs both on the grill and on the grill and even in the oven. If the list of products includes a set of spices for pork, then they should be added to the marinade at stage 4.

Pork shish kebab in wine marinade

It is recommended to prepare the marinade using natural red wine (not alcohol mixed with dye). The alcoholic drink not only softens the meat, but also gives the kebab a special aroma.

Pork shish kebab, recipe in wine marinade.

It is not recommended to use white wine, as it does not combine with the aroma of the meat kebab.

What ingredients will you need?

For shish kebab from 2 kg of pork neck, use:

onions (choose onions without signs of rot), peeled – 1 kg;
wine (only red and only high quality) – 500 ml;
salt (it is recommended to use sea salt) – 35-50 g;
washed medium-sized lemon – 1 pc.;
young garlic cloves, without husks - 4-5 pcs.;
olive oil (cold pressed) – 50 ml;
set of spices for pork - 1 package.

The set of spices for pork can be replaced with herbs according to taste preferences.

Step-by-step cooking process

It is advisable to carry out the process of marinating pork according to the following scheme:

Clean and dried meat should be cut into pieces approximately 4-5 cm in size.
Place the slices in a marinating bowl.
Add a set of spices to the meat and pour in olive oil. Mix the ingredients manually.
Then you need to arrange the onion into thick rings, cut the lemon into circles, and cut the garlic cloves into 2 parts.
Add the ingredients from point 4 to the meat, add salt and pour in the wine. Mix the products thoroughly. It is important that all ingredients must be distributed evenly.
Cover the contents with a clean cloth and refrigerate for approximately 3-4 hours. If you use meat from a young individual, it will marinate in 2.5 hours.

It is recommended to eat the finished kebab with chopped vegetables and wine or juice.

Pork kebab with lemon in its own juice

The recipe with lemon is distinguished by its reduced calorie content, as well as the special delicate texture of the pork kebab.

What ingredients will you need?

To prepare the marinade for 2 kg of chilled pork, use:

onion (it is advisable to use medium-sized bulbs) without peeling – 1.2-1.5 kg;
washed medium-sized lemon – 2 pcs.;
black pepper (it is recommended to grind the product before use) – 1-3 g;
salt – 20-35 g.

For pickling, it is recommended to prepare a glass container. For example, you can use a 3 liter jar.

Step-by-step cooking process

It is recommended to marinate pork with lemon according to the following algorithm:

The pork fillet must be washed, moisture removed from it, and then the meat must be cut into pieces.
It is advisable to cut the onions into rings.
Lemons should be poured with boiling water, wiped with a towel and cut into small slices.
Then you need to put ½ part of the meat into the container, first sprinkle it with pepper (1/2 part) and salt (also ½ part).
You need to put ½ of the onion slices on top of the salt. In this case, the onion should be slightly crushed over the meat so that the product releases juice, but does not damage the integrity of the rings.
After the onions, you need to put lemon slices in the container. It is also recommended to slightly suppress it.
Next you need to repeat the manipulations from points 4 to 6.
Place the container in a cool place and marinate the meat for approximately 7-8 hours.

In order for the meat to marinate evenly, it is recommended to place pressure on top of the contents. If the marinating process is carried out in a jar, then it should be covered (approximately every hour) with a lid and the contents shaken. After 7-8 hours you can cook kebabs.

How to make a marinade without onions using mayonnaise and mustard

This recipe is interesting because it is made not only without onions, but also without salt. It is believed that salt is present in small quantities in raw meat, and if during cooking it goes into the broth, then when frying over coals it does not disappear anywhere. In addition, salt is present in mayonnaise. But if you think that this amount of salt will not be enough, you can add it.

Mayonnaise protects pork from drying out, and mustard softens the fibers and gives the meat a specific aroma. The aroma is also added by garlic, which is also present here. The result is a tasty and soft kebab.

Necessary products per 2 kg of pork:

garlic - 1 head
mayonnaise - 200-250 gr
mustard - 3-4 tbsp. l.
fresh tomato - 2 pcs.
fresh basil - 1/2 bunch
ground coriander -2 tsp.
black and red ground pepper

How to do:

Cut the pork into medium-sized pieces, finely chop the garlic, basil, and fresh tomatoes into small pieces. Place the meat in a large bowl and add all the ingredients listed above. Mix well so that each piece of pork gets the marinade.
Cover the dishes and after 4 hours you can fry the kebab on the coals, threading the meat onto skewers.

Pork shish kebab in mustard marinade

When using mustard marinade, the kebab turns out not only spicy, but also juicy.

What ingredients will you need?

The marinade for 1.5 kg of pork includes:

ready-made mustard (it is recommended to prepare the mustard yourself) – 15-20 ml;
mayonnaise (also preferably homemade) – 30-40 ml%
onions (choose medium-sized onions), peeled – 4 pcs.;
table salt (it is advisable to use coarse salt) – 30-40 g;
crushed laurel leaf – 2-3 leaves;
washed lemon – 1 pc.;
set of spices for pork - 1 package.

If you don’t need the kebabs to be spicy, then Russian mustard can be replaced with Dijon mustard in similar proportions.

Step-by-step cooking process

It is recommended to marinate pork in mustard marinade according to the following algorithm:

The washed and dried pork must be cut into pieces about 4-5 cm in size.
In a separate deep and enameled container you need to put mustard, mayonnaise and add spices (including crushed laurel leaves).
Squeeze the juice from the lemon and pour it into ingredients 2 points. Mix the marinade components thoroughly.
The onion needs to be cut into rings and placed with the meat. Mix the products and mash them slightly.
Place the onion and meat mixture into the marinade and salt the contents. After this, you need to mix the ingredients very well. The marinade should cover not only the pieces of meat, but also the onions.
Press down the contents with a weight and refrigerate for approximately 7 hours.

While the meat is marinating, it is recommended to stir it periodically (once every 1.5-2 hours is enough).

Marinade for pork kebab - classic recipe with vinegar and onions

Many consider this recipe a classic, because it was very popular during the Soviet Union. And this is understandable, then it was not so easy to buy normal pork. And with the help of vinegar, you can get a good kebab even from meat that is not very suitable for this. Many people still enjoy cooking using this recipe. Marinating time can vary, from 2 hours to 12 or more, depending on the meat.

It is important to remember that you should not pour pure vinegar on the pork, this can have the opposite effect and it can become stale. Yes, and it’s difficult to distribute it evenly across all the pieces. It is better to dilute it with water at the rate of 20 ml of 9% vinegar per 40 ml of water per 1 kg of meat.

Ingredients for 5 kg of meat:

onions - 3-4 pcs. large size
vinegar 9% -100 ml.
water - 200 ml.
bay leaf - 5-6 pcs.
black peppercorns
salt to taste

How to cook:

Place chopped pork in a deep bowl, add salt, bay leaf, pepper, add vinegar diluted in water, mix well.
Cut the onion into rings, add to the meat, mix again. If you like to skewer onions, stir them lightly to avoid breaking them. After 2-3 hours you can fry.

Pork shish kebab in tomato juice

Tomato juice gives the kebab a special sourness and also colors the meat pieces a rich red color.

What ingredients will you need?

The tomato marinade (for 2 kg of pork) includes:

onions (only turnip varieties) without peels - 1 kg;
ground pepper mixture (if possible, chop before use) – 2-4 g;
natural tomato juice (preferably without salt and preservatives) – 1.5-2 l;
salt (it is recommended to use sea salt) – 40-50 g.

If desired, you can add a set of pork spices to the marinade.

Step-by-step cooking process

The process of marinating pork in tomato marinade is as follows:

The washed and dried fillet should be cut into pieces approximately 5 cm in size. Place the slices in a deep dish.
Decorate the onion into rings and place them with the meat. Mix the products.
Then you need to add a mixture of peppers to the dish with meat and onions, and pour tomato juice over the products. Mix the ingredients.
Cover the dish with a clean cloth and leave to marinate in a warm place for approximately 3-4 hours.
About 1 hour before the start of frying the kebab, add salt to the marinade and mix the ingredients thoroughly.

If you decide to marinate the meat longer, then the dish with its contents should be refrigerated.

The most delicious and juicy pork kebab marinated with kefir

Why is it the most delicious? Kefir contains bacteria that are responsible for the fermentation procedure, thanks to which this fermented milk product magically softens meat fibers. Moreover, it does this delicately, without changing the taste of the meat, but enriching it. The kebab turns out tender and very tasty.

It is not necessary to take fresh kefir for the marinade; it is even better if it is 1-2 days old. But the product should not be lost.

What you will need:

kefir - 1 liter per 2 kg of pork
onions - 1 kg.
ground bay leaf - 2 tsp.
ground black pepper - 1-2 tsp.
salt - 4 tsp.

Recipe description:

Cut the onion into medium-sized pieces, place in a bowl, and mash well with your hands to release juice.
Place the chopped pork in a saucepan, add pepper and bay leaf, mix well. If you don't have ground bay leaves, you can add leaves.
Then pour in kefir, mix everything thoroughly again so that it evenly coats each piece of meat.
Cover the dishes and place in a cool place for at least 3 hours. 1-1.5 hours before the end of marinating, mix with salt and after the required time has passed, you can fry.

How to properly grill shish kebab

To ensure that the kebab is fried evenly and remains juicy inside, it is recommended to use a barbecue or grill for cooking it. These devices provide the required heat for preparing meat. But before choosing a device, it is advisable to first familiarize yourself with the nuances of its use.

On the grill

Pork shish kebab (any recipe for grilling can be used) comes out with a smoky flavor and is evenly cooked.

When choosing and using a barbecue, the following rules should be considered:

choose a grill with thick walls. They will ensure longer retention of heat from coal;
In order for the wood to burn correctly, there must be small holes in the side walls or bottom of the grill. Through them, the oxygen necessary for uniform combustion of firewood is supplied;
Fry the kebabs only when all the wood has burned down to the state of coals. It is important that after burning the wood, the coals must be evenly distributed over the bottom of the grill;
when making a layer of coals in the grill, it should be taken into account that there should be a distance of about 15 cm between the burnt firewood and the kebabs;
Thread the meat onto the skewer so that the pieces lightly touch each other. If you string the fillet very tightly, the meat will not be fried on all sides, and if you leave a large distance between the pieces, the kebab will turn out dry;
place skewers on the grill as tightly as possible, then the heat in the device will be higher;
to make the kebab more aromatic, you can put fragrant herbs on the coals;
When fat begins to drip from the meat (manifested by hissing from the coals), the kebab needs to be turned over. It is important that the meat should be fried on all sides;
To maintain the required heat in the grill and eliminate open fire (which may appear due to dripping fat), the coals must be stirred periodically. But before this, the kebab should be removed from the grill or the skewers should be moved to the side. Otherwise the meat will be covered in ash.

To check the readiness of the kebab, you can remove one piece of meat from the skewer and cut it with a knife. When you press on a piece of meat, a clear liquid should come out. On average, the process of frying pork kebab takes 15-25 minutes.

Additional tips. To avoid a fire, the grill should be installed in a windless place (so that the wind does not carry sparks), away from flammable things and not placed under hanging tree branches.

Grilled

The grill, unlike the barbecue, is equipped with a grate and a special lid that ensures even roasting of the meat. Depending on the type of device, the heat in the device can be provided by electricity, coal or gas.

When choosing and using a grill, consider the following recommendations:

when using bamboo skewers for grilling, they should first be soaked in water for about 40 minutes, otherwise they may burn;
When threading meat onto a skewer, it is recommended to leave a small gap so that the kebab cooks evenly;
Before preparing the kebab, the grill grate must be coated with refined vegetable oil, otherwise the meat may stick;
choose a grill with several types of grates, then on the device you can cook not only barbecue, but also pizza and even vegetables;
for grilling, the meat can be cut into large pieces, they will be fried thanks to the presence of the lid;
You can raise and lower the grate on the grill. As a result, the heat temperature for the meat can be adjusted.

You can use non-marinated meat for grilling, but then you should salt it only after the meat pieces are covered with a crust. It is important that the grill, unlike a barbecue, must be washed with special cleaning agents after use. Especially the grille.

Useful tips and tricks

Pork shish kebab, the recipes of which differ in the types of marinades used, will turn out aromatic and moderately fried if the key subtleties of preparing the dish are taken into account during the cooking process:

Basic Tips	Result of action
Use only fresh or chilled pork tenderloin	Shish kebab made from frozen pork is less juicy and tougher. Additionally, it contains fewer nutrients.
Do not cut the meat too finely (as it shrinks in size during the frying process) or too coarsely. The recommended size of kebab pieces is about 5 cm.	If the pork is chopped finely, the kebab will turn out dry and tough, and can also burn quickly. If you use large pieces of meat, they will burn on the outside but remain raw on the inside.
For pickling, use only glass or enamel containers.	Wooden utensils (for example, a barrel) absorb the smell of the marinade, which then cannot be removed. And metal containers react with acids from the marinade, resulting in kebab with a metallic taste and can be harmful to the body.
It is better to use birch, apple or oak as wood (linden, cherry and plum can also be used).	Wood from these types of trees produces virtually no smoke when burning, and the coals formed after combustion smolder for a long time, retaining heat. You cannot use branches of coniferous trees, poplar and rowan, as the kebab will taste like resin and can be harmful to the body.
Do not use wood that is too dry	Dry firewood will quickly burn out and leave no coals.
It is recommended to use paper or wood chips to light firewood or coals.	It is not recommended to use lighter fluid, as the meat will be saturated with harmful substances and can be harmful to health.
If the onion does not need to be threaded onto a skewer in the future, it is advisable to grate it into the marinade.	Grated onions produce more juice, resulting in a more flavorful and tender kebab.
Add salt to the marinade approximately 40 minutes before the end of marinating the meat.	If salt is added to the marinade immediately, it will draw out most of the meat juices from the pork, resulting in a dry, rough-textured kebab.
Add approximately 30 ml of refined vegetable oil to the marinade.	Vegetable oil will make the finished kebab more tender and juicy.
It is recommended to use pork neck to decorate kebabs.	Pork neck contains enough meat fibers and layers of fat.
It is not recommended to use freshly butchered pig meat for barbecue.	After cutting, the meat should lie in the cold for about 4 hours. Otherwise, the kebab will not have the required meat aroma.
Baste the meat with marinade while frying.	The marinade will prevent the meat from burning on the outside and will retain the meat juices inside.
Use vinegar-based marinade only for frozen meat or fillets from an old animal.	If you use a vinegar marinade for chilled meat from a young animal, it will, on the contrary, make the kebab drier and tougher.
Ready kebab should rest for about 5 minutes before serving.	Thanks to rest, the meat becomes more juicy and tender.

It is recommended to consume kebab with natural fruit juice or red wine. Strong alcoholic drinks and beer, along with fried pork, put a lot of stress on the liver. It is also recommended to serve fried meat along with fresh vegetables, which do not increase the calorie content of the dish, unlike sauces. If possible, it is recommended to use lower-calorie marinade recipes.

How to deliciously marinate pork kebab so that the meat turns out juicy and soft

Let's get straight to the point, I'll offer one of the best methods I use for marinating pork. And those who want more recipes and a step-by-step cooking process, then read the entire article.

So. My recipe for making the meat juicy and soft looks like this:

Ingredients:

Pork neck (namely neck) - 2 kg.
Onions - 10 heads (about the same as meat)
Green parsley and dill (a bunch to fit in your hand)
Red tomatoes (preferably in season, otherwise unripe tomatoes will not add the desired flavor to the marinade) - 3-5 tomatoes
Salt pepper

That's all. Simple recipe!

You need to cut the meat, then the onion as you like - into rings or cubes. Cut the tomatoes into cubes, and parsley with dill. Don’t overdo it with parsley, otherwise it can be very cloying! And so, parsley is one of the secret ingredients.

Move everything around (meat, tomatoes, parsley, dill).

Next, after 5-12 hours, just before the hot barbecue. Literally 1 hour before putting on skewers... Add salt and pepper to taste.

Bonus! Delicious pickled onions in a hurry

As a bonus to the recipe, I decided to write my own recipe for pickling onions. Great for a snack.

Ingredients:

Onion in small rings - 1 pc.
Vinegar (table vinegar 9% or vinegar essence 70% - 2 tsp) - 4 tbsp. l.
Sugar - 2 teaspoons
Salt (without a slide) - 0.5 teaspoon
Water (boiled and cooled) - 1 cup (250 ml.).
Dill (to taste)

Easy way:

I add vinegar to the water so that the tongue has the taste of vinegar in the water. Not too sweet. And then, when the water with vinegar is done, I add all the other ingredients: sugar, salt and dill. At the end, I cut the onion into small rings so that I can marinate quickly in 10-15 minutes. And I put it in the refrigerator. I recommend!

The second method of pickling onions

Another way that I want to share is not to use salt and sugar, but only vinegar. The main thing is to finely chop the onion, and then you can add some greens (parsley and dill). Then, sprinkle with vinegar to taste, stir and leave for 5 minutes. Ready!

Serve with fresh flatbread.

The cooking process consists of three stages:

- selection of meat and marinating

— preparation of the barbecue (breeding coals)

- frying meat

The marinade can be different, such as vinegar (you can add red wines or sour juices), salt and spices... There are also other, no less refined recipes. We will look at several of them.

The main thing for us is that the meat turns out soft, and when we eat it, it doesn’t just melt in the mouth, but transfers all the juice to the taste buds, and every chewing with the “jaw” makes a satisfied facial expression from this amazing soft and juicy meat .

Step 1. Choose meat

The chosen meat determines how edible, tasty and lean the kebab will be.

As mentioned earlier, it is best to take it refrigerated rather than frozen. Chilled pork is more elastic, while frozen pork is loose and releases meat juice.

Young pork gives a more delicate flavor and is much softer. You can determine the age by the color of the meat; the darker it is, the older it is. You can also check the freshness of the meat by pressing it with your finger. If the dent is leveled out quickly enough, the product is fresh. You can take it!

We also choose meat with small streaks of fat, which should be light yellow and not hang in pieces. If the fat is dark yellow, it means the animal was old.

In addition, it is preferable to take meat in one piece and parts of it such as loin, shoulder, neck or ham - you need to understand what exactly you are taking. Because if you take a rear ham, no matter how hard you try, don’t expect juiciness. It might be possible to make it soft. But the taste cannot be compared to the front part - namely the neck, or the front leg near the neck.

How do these parts of meat differ from each other?

It is the neck that is most often used in kebabs. If you use a moderately fatty piece, the kebab will turn out soft and tender.

The ham is much drier than the neck, and the shoulder is tough. Therefore, when using these parts for barbecue, they must be marinated well. And believe me, you need to try!

The loin is practically the fattest part of the pig. This must be taken into account for those who do not like too fatty meat.

Pork is good because many of its parts can be used to make a good and tasty kebab. The only difference is how long to marinate each part of the pork carcass. But if you are not a big professional in marinating, then choose the neck.

Step 2. Prepare the pieces. What pieces of meat should there be so that the kebab does not turn out dry?

The meat has been selected. Now you need to cut it correctly. Many may say: “what’s difficult, take it and cut it.” However, a lot depends on correctly cut pieces. For example, the degree of their impregnation with marinade, their placement on skewers, and frying.

It is better to cut meat into medium pieces. These can be identical squares, 3-5 cm wide, or cubes 4x4x4 centimeters. If you cut the meat very finely, it will be dry, and if it is coarse, then it may not be cooked through in the middle. In general, one medium-sized skewer should ideally fit six pieces.

The shape of the meat should be cone-shaped, but square is also suitable. With this shape, it is convenient to place the meat on a skewer, piercing it from corner to corner diagonally.

Cut into pieces across the grain. If you cut along the grain, then during frying it will shrink and be difficult to chew. Accordingly, when cutting meat, it is necessary to clean it of tendons and fat. In order to see how the fibers go, you need to freeze the meat and then carefully examine it. The fibers will look like white threads. We cut them crosswise. However, they can also be seen on defrosted meat. After all, their little white veins can be seen immediately. Especially if your neck is oily.

Just look at the image (photo below), there is a middle piece of meat in the pan, on which the fibers are clearly visible.

As for the knife, in order for the meat to be cut easily, it must be very sharp. I first sharpen the knife on a block. I try to sharpen every time I cut meat.

Try to immediately choose the perfect piece of meat for barbecue at the market.

It’s better to take another walk and see who’s selling what. And it’s even better to buy it in one place on the market, always from the same saleswoman, that the source was verified, and you were confident in the product.

You should end up with roughly the following pieces:

Step 3. Prepare the necessary ingredients

The meat is prepared and cut as needed. The next step is to prepare the marinade. The fun begins.

The taste of the finished dish depends on what the marinade is like.

Also, a lot depends on the choice of dishes. Moreover, the meat will need to be soaked in brine for a long time. The best dishes for marinade are glass, clay or enamel, but it is better not to use an aluminum or iron pan. Otherwise, it may oxidize and its taste will deteriorate.

Wood, especially untreated wood, releases tannins, which can also change the taste of kebab.

As for the fat content of the marinade, when preparing it for pork, it is better not to use mayonnaise and vegetable oil. Because pork itself is fatty. And if the marinade is also greasy, then the kebab may be hard on the stomach.

Moreover, many people drink it with alcohol. And this loads not only the stomach, but also the liver. On the contrary, it is important that the meat neutralizes alcohol and is easy to digest.

Recommendation! When using alcohol, it is best to give preference to white wine.

Onions in large quantities will not spoil the meat. Don't be afraid with this moment.

On the Internet, you can find hundreds of different marinade recipes. You just need to decide which one you like and take it for cooking.

It is believed that it is best to marinate meat in onion juice. To do this, the onion is chopped or grated, and pieces of meat can be soaked in it. As a result, the kebab will turn out very tender and juicy. This method begins with the classic one, in its own juice.

In this article, we will consider several such recipes, from the most common to the original in their composition.

Below are recipes for the most fastidious readers and gourmets: