Greetings, our dear readers, I continue the topic of kebabs, and today we’ll talk about marinade for pork meat. This is the most common type of meat for this dish. But there are a lot of preparation options, now we’ll find out the most interesting and correct ones.
Everything is getting warmer outside, I want to go to nature, relax and grill delicious shish kebab. Some people cook according to their signature recipe year after year. But we are trying different ways of marinating meat.
We may not be experts in this matter, but we can cook it deliciously over coals. In fact, marinating requires three very basic ingredients. Without them there won’t be the same barbecue. These are: salt, onions and a mixture of peppers.
All these three ingredients are enough and you can already cook a delicious barbecue on the coals. But you need to know one more important condition - for the first thirty minutes, or better yet an hour, you need to marinate in onions, with onion juice.
The meat will take in as much as it needs, so we add a lot of onions. We usually end up with about the same amount of chopped onion as meat by volume. And salt will help the onions release more juice, and of course enhance the taste.
Only after marinating in onions, when all the taste and aroma of the meat are revealed, can you add other liquids and leave it to cook for a certain time.
As for the mixture of peppers, it’s an individual matter, depending on who you like. You can simply go to the market and ask the spice merchant to put together a barbecue mixture. Or you can just buy the ready-made mixture in a pack. We often add black pepper and red pepper to taste.
Well, now let’s prepare several options for a delicious marinade to cook tasty and soft meat over charcoal.
Classic marinade for pork skewers
- table vinegar (concentration 6-9%) - 60 ml.
- onions - 0.7 kg.
- pork neck - 1.5-1.6 kg.
- coarse salt - 15 gr.
- olive/sunflower oil - 30 ml.
1. Before marinating the meat for barbecue, you need to make pieces of pork of the same size. Rinse the neck, dry with towels and wait 15 minutes until the moisture evaporates. Then chop into pieces of 5-7 cm.
2. Remove the husks from the bulbs and chop into rings. If desired, increase the amount of onion to get a really juicy kebab.
3. Prepare a pan in which to marinate. Place the prepared pieces into it, alternating them with chopped onions. Pour vinegar and oil on top, mix well with your hands.
4. Cover the dish with a lid and refrigerate for 1 hour (preferably more). Then remove the meat and leave at room temperature for another 5 hours. Before cooking, season the meat with pepper and salt and stir.
5. While frying, thread pieces of neck onto a skewer, alternating with onion rings. It is advisable to fry on the grill, pouring the marinade in which it was infused over the meat.
Now you know how to make really tasty pork kebab so that it turns out soft and juicy.
With onions and salt
There are many recipes with photos of pork kebabs, and which one to choose is up to you. Usually, one or one and a half onions are taken for 4 or 5 kilograms. You will also need allspice and salt. Moreover, it is advisable to use ordinary kitchen salt rather than sea salt. The grinding should be fine, as large pieces may not have time to dissolve.
Typically, onions are cut into half rings, although some people prefer to cut them into whole slices. Vegetables cut into round rings can be strung on a skewer and fried along with meat. Therefore, if, according to the recipe, pork kebab with onions will be cooked on a grill, then the vegetable can be cut into half rings, and if on a skewer, then it is better into whole rings.
Beginners are advised to use this simple pork kebab recipe. The chopped vegetable is ground with salt and lightly kneaded with your hands. After which allspice is added to it and left for 10 minutes so that the onion juice comes out. At this time, the container and meat are prepared. First, lay out half the onion with salt, after which the meat is added and another layer of vegetable is poured on top. The meat fried in this way turns out to be extremely juicy and does not lose its taste and aroma, while the additional marinade in which the pork is soaked affects the taste of the future dish, sometimes changing it beyond recognition. Please note that this is a fairly common way to quickly prepare pork kebab.
You can also use onions to prepare a mixture in which pork is soaked. To do this, simply grate it on a fine grater or twist it in a blender. Leave the pieces in the resulting onion slurry, add bay leaves and allspice. The meat is in the mixture for 5 or 6 hours. Before cooking, the products are mixed by hand, and then the pieces are threaded onto a skewer. The dish turns out extremely soft. This cooking method is suitable for old meat or a piece with a lot of fiber.
Pork shish kebab on kefir
- pork neck - 1.6 kg.
- onions - 700-750 gr.
- high-fat kefir (homemade if possible) - 0.7 l.
- spices - to your taste
It is better to make shish kebab with kefir from high quality pork, use a fresh neck. The recipe is quite simple, follow the instructions.
1. Rinse the meat and dry it with towels so that the moisture evaporates. Chop into pieces of the same size and place in an enamel container for marinating.
2. Chop the onions into rings, add to the meat and knead by hand. Spices can be added at this stage, as well as salt to suit your taste. Pour the ingredients with fermented milk drink.
3. Next, place a plate and a water bottle (press) on top of the meat. In this state, the neck should be left for 4-5 hours, but it is better to marinate throughout the night.
4. Frying is carried out according to the usual pattern. While cooking on the grill, it is a good idea to spray the pieces of meat with the marinade in which it was kept. The kebab is served with vegetables or a side dish.
Using this recipe, preparing a Caucasian dish is quite simple, as well as making pork shish kebab using classical technology. In any case, it will turn out soft and juicy.
Marinade with pomegranate juice
If you use pomegranate juice for the marinade, your kebab will be very juicy, its aroma will seduce your loved ones and a group of friends. This recipe is one of the best that will make your dish aromatic and delicious. Cooking shish kebab according to this recipe will give you pleasure. The main thing in the marinade is chopped onion and real pomegranate juice.
Ingredients:
- pork belly or neck - 1-1.5 kg.
- medium onion – 4-5 pcs.
- pomegranate juice – 200 ml.
- salt and pepper to taste.
- coriander – 0.5 tablespoon.
- cumin – 0.5 tablespoon.
- red hot pepper – 0.5 tablespoon.
- thyme 1 tablespoon.
Preparation:
1.First of all, peel and wash the onion, then divide each onion into 4 parts. The recipe requires onion in the form of shavings, so it is better to grate it or try using a blender.
2.Rinse the brisket several times, then cut it into medium pieces. Now you need to rub spices and salt into each piece separately. Next, place the meat in a separate bowl, preferably deep.
3.Now pour the onion shavings into this bowl and stir everything until smooth.
4. Gradually pour pomegranate juice over everything in several batches; there is no need to rush, otherwise the pork simply will not absorb the juice. Leave the drenched meat for an hour, covering it with a lid or film.
5. As time passes, move the marinade to the refrigerator and leave it there for 7-8 hours. It is most convenient to leave the meat to marinate overnight.
6.Prepare the grill and light the coals. While the fire is strong, place the meat on a skewer, then wait for the coals to smolder and place the skewers on the grill.
7.When frying, turn the meat over and spray it with water to keep it juicy. To check if the meat is done, pierce it occasionally. If you see clear liquid, then your kebab is ready.
Our dish is ready! Now it can be served on the table along with vegetables and herbs.
Pork shish kebab with mineral water
- pork tenderloin (preferably neck) - 3 kg.
- highly carbonated mineral water - in fact
- onion - 1.3-1.4 kg.
- salt - half a handful
- black pepper, parika, coriander - to your taste
Mineral water pork shashlik is also considered a “classic of the genre.” The recipe is so simple that it can be implemented by a person who is preparing the dish for the first time.
1. Similar to all previous cases, it is necessary to wash and prepare the neck, then chop it into pieces about 6-7 cm in size. Place the pork in a saucepan or plastic bowl, add the onion cut into rings.
2. Add the amount of salt indicated in the recipe, and also season with spices to taste. Now start mixing the meat by hand, squeezing it thoroughly. The onion should release juice.
3. Pour in mineral water so that it rises about 3 cm above the contents of the container. Cover the dishes and refrigerate for at least 8 hours.
4. When the specified period comes to an end, you can fry the meat. We string it onto skewers or place it on a wire rack, alternating with the onion. During frying, sprinkle with mineral water from a bottle.
Another simple recipe for making pork kebab. When using mineral water, it turns out soft and juicy if you do everything correctly and do not shorten the marinating period.
Recipe with mineral water
There are many different meat dishes. Each country is rich in its own meat recipes. You can list many, but kebab is considered one of the best.
Meat lovers always put this dish first, because it has a delicate aroma and a wonderful taste that everyone likes. Our recipe is based on mineral water, thanks to which the kebab will have a delicate taste. Among all the marinades, this one is the simplest.
To prepare you need:
- pork 3 kg.
- onions 1 kg.
- mineral water with gas 1l.
- vegetable oil 2 tbsp.
- salt and pepper to taste.
- spices for barbecue.
First of all, you need to prepare the meat. The neck part will be the most suitable option. This part will be very soft because it contains more fat, which will retain all its juiciness during frying.
1.After purchasing pork, rinse it thoroughly several times and dry it with a paper towel.
2.Cut the meat into small pieces within 5 cm and place it in a separate container. Enameled dishes or glass are best suited for marinating.
3.Peel the onion and dry. Cut it into rings. If it will be used in other dishes, then it is worth crushing it even more.
4. Place the chopped onion over the meat, add spices and salt the marinade, rub the spices evenly over the meat with clean hands.
5. Our marinade is almost ready, all that remains is to fill it to the very top with mineral water and cover our container. Wait about 12 hours for the pork to marinate.
6.As soon as the specified time has passed, you need to take out the meat and drain the remaining mineral water from it.
7.Now you should add a couple of tablespoons of oil and mix the mass. After this, you can put the marinated pork on skewers, try to leave gaps between the pieces of about 0.5 cm. You can add onions between them, this way you will make the kebab very unusual.
8.After the skewers are ready, they can be placed on the grill tightly one to one. In order for the meat to be fried and at the same time not burnt, it is necessary to select the correct height between the coals and the meat. The optimal size would be approximately 15 cm or slightly less.
9.When a fire forms, you need to immediately sprinkle the meat and coals with water. Rotate the skewers evenly so that our dish does not burn.
10.If the meat has been marinated for as long as indicated in the recipe, then your kebab will definitely be ready in half an hour. To make sure it is done, pierce the meat. Transparent juice will notify you that the dish is completely ready. You can also cut off a small piece and taste it.
Now arrange the meat nicely on a tray; there is no need to remove it from the skewers, and then place it on the table.
Pork beer shashlik
- onion - 0.6-0.7 kg.
- light beer - 0.6 l.
- pork (breast/neck) - 1.6 kg.
1. After washing, the meat must be chopped into equal pieces so that it is convenient for you to thread it onto skewers or place it on a wire rack. Grind the onion with a meat grinder/blender or chop it into rings and add to the pork.
2. Season with spices to your taste, do not add salt. Cover the dish and let stand at room temperature for about an hour. Next, pour in the beer, first let it sit in the kitchen for 3 hours, then put it in the cold overnight.
3. Before frying, prepare the grill, salt the pork, string it, alternating with onions. Don’t forget to pour the marinade and beer into a separate bottle to baste the kebab during the grilling process.
4. Cooking time varies from 20 to 30 minutes. When pierced, the pieces should release clear juice, this indicates the dish is ready.
5. In the question regarding how to make shish kebab, you must follow the rule. If blood comes out of the pork after a puncture, it is better to remove the kebab from the coals and keep it in a closed pan. It will “reach”, then the meat will turn out soft and juicy.
With soy sauce instead of salt
Since this sauce is already salty, you don’t need to add salt to the marinade. The meat is cut as usual - into standard pieces five centimeters in diameter, and the onion into half rings. Also, in addition to soy sauce, the composition will include the juice of one lemon and a pepper mixture consisting of red, black and white pepper. The meat is transferred to a pan with pre-mashed onions, salt and spices are added. In this case, the pieces are poured with pre-squeezed lemon juice mixed with soy sauce. The products are infused for 3 hours, after which they are skewered and fried over coals. Experts advise adding the sauce only 30 minutes before frying so that the finished dish is not too salty.
Pork kebab in kiwi marinade
- onion - 500-600 gr.
- pork belly - 1.2 kg.
- kiwi - 2 pcs.
The marinade for pork and kiwi shish kebab is very tender, which provides the meat with juiciness and special flavor notes. We recommend using brisket or neck.
1. Rinse the meat, dry it, chop it into pieces about 6 cm in size. Salt it, but not too much, otherwise the kebab will turn out dry. Sprinkle with ground pepper and mix with your hands.
2. Prepare the onion by chopping it into rings or chopping it in a blender. Add to the pork, stir again until the juice comes out of the onions.
3. Peel the kiwi, grate on a coarse grater and add to the total mass. After combining all the components, cover the dish and leave for 1 hour.
4. When everything is ready, you can start frying. Prepare the coals in advance, place pieces of meat on skewers or use a grill. Fry for about half an hour, basting with the marinade mixture.
In Georgian
Residents of Georgia prefer not to prepare marinade, but to use only fresh onions, salt and ground pepper. Nevertheless, the kebab of representatives of this nationality turns out simply magnificent. Perhaps they know some secrets. Georgian chefs are happy to share the recipe for pork shish kebab, received from several generations.
In their opinion, the best meat is the neck or pieces cut from the back of the animal. They should contain a small amount of fat, thanks to which the dish subsequently turns out juicy and tender. The pieces are rubbed with salt and pepper and left in the container. Separately cut fresh onions and simply lay them on top of the meat. As a rule, prepared foods are not marinated for a long time, and after an hour and a half, cooks begin frying.
Another recipe that can be considered exclusively Georgian involves the use of dry red wine. Residents of the Caucasus advise taking only red wine instead of white, since it is this that gives the necessary taste.
In addition to wine, you will need onions and spices. You can choose any seasonings you like, but Georgians prefer to add coriander and thyme. The dish must include allspice and a small amount of ground paprika. Next, preparing the meat is quite simple. It is cut into large pieces, ground with spices and salt, topped with onions, and wine is poured on top. Do not add too much liquid to the container. After about 10 minutes, the food is turned over so that the bottom layer is on top. Repeat after another 15 minutes.
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.
Marinade with kiwi
If you put kiwi in the kebab, it will become very soft. The undoubted advantage of this method of marinating is its speed, because the whole process will take about two hours.
The fruit from the tropics has an unusual composition, rich in many enzymes. It can split tissue just like lemon. If you bought something tough enough, then kiwi will help you in this matter.
Ingredients:
- pork 2 kg.
- medium sized onion 2-3 pcs.
- kiwi 1-2 pcs.
- spices.
- salt to taste.
1.First, wash the pork, divide it into small pieces, and place it in a saucepan or deep bowl.
2.Cut the onion into rings and sprinkle on top of the meat.
3. Finely chop the greens and add them there.
4.Now you can sprinkle the marinade with salt and add the necessary spices.
5.The main highlight in this option will be the kiwi, which needs to be grated and added to the meat. Then you need to mix the whole mass with clean hands.
6.Wait a few hours for the meat to marinate, then start with the most important thing - cooking on the grill.
As you can see, this recipe is very simple. It is important that you do not keep the meat in the marinade for more than the specified time, otherwise its taste will disappear, and you will have to forget about the aromatic smell and delicate taste.
Kiwi should be added to the marinade last. Alternatively, this can be done while lighting the grill. This citrus fruit only takes 15 minutes to tenderize our pork.
How to marinate pork kebab with vinegar
- pork neck - 2 kg.
- vinegar essence - 10 ml.
- onion - 2 pcs.
Before you make a barbecue, you should stock up on your favorite spices. The pork dish will turn out soft and juicy if you add a small amount of sunflower oil to the marinade.
1. Buy fresh meat, it is important that it is not frozen. Rinse the product and chop into pieces of the optimal size. Next, cut the onion into cubes. Place the prepared ingredients into a deep container.
2. Make the marinade. Mix the essence with 150 ml. purified water. Pour the solution into the meat and add your favorite spices. Stir everything well. Cooking barbecue is quite an exciting activity. The pork dish will be very tasty at home.
3. If necessary, salt the meat immediately before frying. The pork should sit in the finished marinade for at least 2 hours. After this, feel free to go into nature and you can start grilling shish kebab.
Marinade for shish kebab with vinegar and onions - the most delicious and juicy
Another common recipe for marinating pork. And now we offer you a very simple and quick cooking option. This recipe is from the times of the USSR, it’s very tasty. We use it when we suddenly and unexpectedly want barbecue.
According to this recipe, the meat is marinated very quickly and it is juicy and soft. We recommend.
We will need:
- Pork meat - 2 kg (approximately);
- Water (boiling water) - 1 liter;
- Vinegar 9% - 2-2.5 teaspoons;
- Onions - 3 onions;
- Salt - 1.5 teaspoon;
- Black peppercorns to taste (we have about 12-15 grains);
- Sugar - 2 teaspoons;
- Bay leaf - 2 pcs.
Step 1.
Cut the meat into small cubes so that it is convenient to put on a skewer.
Step 2.
Let's prepare a saucepan or deep bowl where the meat will be marinated. There we put peppercorns, salt, sugar and two bay leaves. Pour boiling water over all this so that the spices release their aroma. Stir.
You can taste it right away, maybe add salt or, on the contrary, more water if it’s too salty.
Leave our brine on the table until it cools completely.
Step 3.
When the water has cooled, add about 2-2.5 tablespoons to the bite. Mix and taste. We want to get a slight sour taste.
Step 4.
Next, put the meat in our brine. Cut the onions into rings or half rings and also put them in the pan. Mix everything with your hands to distribute the onions evenly.
Now cover and you can put it in the refrigerator or a cool place for 1.5-2 hours.
Then you can string it on skewers and fry until beautifully golden brown. Bon appetit!
Pork skewers in soy sauce
- lemon - 1 pc.
- onions - 5 pcs.
- pork neck - 3 kg.
- soy sauce - 60 ml.
Shish kebab in soy sauce takes on amazing flavor notes. The pork recipe is quite simple.
1. Start preparing the meat. Chop it into small pieces and place in a deep cup. Chop the onion into half rings. Mash the vegetable to release the juice, transfer to the pork. Stir the ingredients.
2. It’s easy to understand how to properly marinate pork kebab by following simple rules. Now you need to squeeze the juice from the lemon into a common container, add your favorite spices and soy sauce. Stir the ingredients and begin squeezing the pieces of meat so that they are saturated with the marinade.
3. Place the meat in the refrigerator for 4 hours. The contents of the container must be stirred regularly. If necessary, add salt half an hour before cooking the kebab. After the allotted time, you can start frying the meat.
On sparkling water
This is another popular and fairly easy way to prepare barbecue. The water should be highly carbonated and contain as few mineral salts as possible. That is, its taste should not be salty or have a specific medicinal aroma. For five kilograms of neck or entrecote you will need at least one liter of mineral water and about one and a half kilograms of onions. The dish also includes sunflower oil and spices.
After cutting the meat, it is topped with onions, salted, peppered and filled with mineral water. The mixture should sit for about 2 hours, after which it can be used for cooking. Thanks to vegetable oil, the pieces acquire a pleasant crust with a glossy shine. Experts advise salting the mixture not at the very beginning of cooking, but only an hour before the end of the infusion of the products.
Shish kebab with pork mayonnaise
- mayonnaise - 0.4 kg.
- mustard - 90 gr.
- pork loin - 2 kg.
When thinking about how to make shish kebab, consider all the recipes presented. The Caucasian pork dish turns out soft and juicy thanks to mayonnaise and other auxiliary ingredients.
1. Chop the meat into pieces and place in a cup. Chop the onion and crush it with your hands to release the juice. Mix the ingredients. Add mayonnaise and necessary spices to a common cup. Mix everything thoroughly again.
2. In the process of properly marinating pork kebab, you need to let the meat stand in the sauce for about 7 hours. It's better to put it in the refrigerator overnight. Salt should be added half an hour before cooking.
Using kefir
This very common recipe for pork kebab on kefir has several varieties. For example, instead of kefir, you can take sour cream, unsweetened yogurt or sour milk. Sometimes ground ginger or coriander is added to the composition. Some lovers of exotic dishes add all the spices at once.
It is best to use the neck for cooking. But one standard package of kefir with a capacity of 500 milliliters will need about 2 kilograms of pork. The amount of onion will depend on the taste of the cook. You can take a little vegetable and cut it into rings, or you can cut it into small cubes or grind it through a meat grinder and then soak the pieces in onion juice. Herbs would look great in this recipe. It is possible to add both fresh and dried herbs.
The meat is cut into small standard pieces, then mixed with salt and poured with kefir. Separately, cut the onion into half rings and lightly squeeze it with spices. When laying, the pieces are sprinkled with onions, laid in layers in a pan. The products are infused in a cool place for five hours.
Technology for preparing pork shish kebab on the grill
1. You need to learn how to thread pieces onto skewers. Before preparing the kebab, know that the pieces of pork should not be placed too tightly, otherwise they will not cook on the grill.
2. Place them evenly and at short distances. The meat should not hang in separate places. If the pork was marinated with onions, remove them from each piece. Otherwise, the vegetable will burn on the fire, leaving an unpleasant aftertaste.
3. With some knowledge, it is not difficult to understand how to make delicious pork kebab. Using additional components, the meat is soft and juicy.
4. If vegetable oils were not used in the marinade, it is recommended to lubricate each piece with it before frying. This move will allow the meat to cook thoroughly and not burn. You can buy coal in ready-made packs.
5. Keep in mind that the coals should burn well, but not completely melt away. You need to feel intense heat, but without flame. Always have a water bottle ready. This will help extinguish the flames if necessary. Turn skewers regularly.
6. When the meat is browned, make a small cut with a knife. If the flesh is juicy and white, the dish is ready. Place the kebab in a deep bowl and cover with a lid. Leave the meat for a few minutes, the pork will be soft and juicy. Serve with baked vegetables.
How to choose pork
The choice of meat is the most crucial moment in preparing the future dish. It will depend on him whether he will be able to get a good kebab. First of all, it must be fresh, without mucus and not have a greenish tint. The smell should be fresh and pleasant. The degree of freshness can be determined by pressing. If the hole that formed under the finger quickly levels out, this means that the piece can be safely purchased. Next, you should pay attention to the color and quality of the fatty streaks. They should not be sticky, slippery or have a gray-yellow tint.
It is advisable to purchase pork meat for barbecue obtained from a young animal. If we are talking about pork, then the piece should not be dark, but only light. The darker the meat, the older the animal was.
The most suitable meat is chilled, and the worst is fresh meat, obtained two hours after the slaughter of the pig. After selecting the meat, you have to prepare the marinade, which will also determine the taste of the finished dish. There are many ways to prepare the composition in which pig meat is soaked. If desired, you can get by with just pepper and onions. This recipe is considered a classic and is very often used among barbecue makers. In short, before making pork kebab, you should pay close attention to all the products.
How to select and prepare meat
Pork neck is ideal for barbecue.
It makes a very juicy and tender dish. You can also use shoulder, loin and ham. The pork should be pink. A dark shade means the animal was old. A shish kebab made from such meat will be tough.
In addition, the meat should not stick to your hands, be covered in mucus or blood, or smell unpleasant. When pressed, the pit in the pulp quickly levels out.
You need to remove the veins from the meat and cut it into approximately equal cubes with sides of about 4 cm.
