Types of soaking kebab. A festive option is champagne as the simplest marinade for pork. Recipes for marinades for barbecue.

Often, trips to the country, outdoor recreation, or just evening gatherings with friends in a gazebo near the house are strongly associated with perhaps the most popular and iconic dish - shish kebab.

Pork shashlik recipe is not just a recipe meat dish, this is real science, culture and philosophy. It is important to know what meat to choose and how to soak the kebab.

Pork shish kebab recipe. Meat selection

There are many opinions about what a pork kebab recipe should be: how to properly soak, prepare and fry the meat. However, there is no disagreement when choosing it: the meat must be fresh and chilled, but in no case frozen or, on the contrary, steamed.

Thus, a good juicy kebab cannot be prepared from frozen meat, and besides, it contains less nutrients. And fresh meat may bleed during cooking, and before preparing the kebab it should be thoroughly marinated.

Equally important is which part of the carcass you choose. The most delicious and juicy kebab comes from pork neck– the part that is located along the ridge on the neck - it is the most tender.

Make sure that there is not too much fat on the pieces: during cooking, the lard will begin to melt, burn, and the kebab will acquire an unpleasant taste.

How to soak shish kebab according to all the rules

The basis of any barbecue marinade is three components: salt, pepper and onion. As a liquid, you can choose pomegranate or lemon juice, wine, yogurt, kefir.

Often in marinade for pork kebab Vinegar is added, but it is used to mask overly tough or not entirely fresh meat. Therefore, when choosing a preparation for barbecue in a store, think about how long ago the meat soaked in vinegar was cooked.

Marinade with kefir

One of the most popular and affordable marinades for pork barbecue is a marinade with kefir or yogurt. To prepare it you will need 1 liter of kefir, 4-5 medium-sized onions, salt, spices, herbs to taste.

Place the first layer of pieces of meat on the bottom of the dish, add a layer of chopped onions, herbs, salt and pepper, add spices, and pour kefir on top. The procedure should be repeated until the meat runs out.

In this marinade, the meat should stand for 24 hours in a cold place.

Dishes for marinade

Meat should only be marinated in enamel, glass or clay containers, and under no circumstances in aluminum: the oxides of this metal can interact with liquids and the meat itself. At best, the taste of the kebab will be spoiled, at worst, instead of a tasty meat dish, you will end up with real poison.

How to properly grill shish kebab

To ensure that the meat is evenly fried on all sides during cooking and does not turn on the skewers, you should not cut it too coarsely. If the pieces are small, the meat will simply dry out. The most optimal size would be pieces of meat measuring 5x5 centimeters.

It is also important how the meat is threaded on the skewers. You should not make an accordion out of each piece: it is enough to pierce it along the fibers in two places so that it does not dangle or hang down.

Between the meat you can string onion rings, sweet peppers, and tomatoes. To ensure that the kebab cooks evenly, try to separate the pieces of meat from each other.

To determine the readiness of the kebab, you should carefully cut the meat with a sharp knife: if the flowing juice is clear, it can be safely served. If the juice is colored pink color, this means that the meat is not ready yet, but if there is no juice at all, then the kebab turned out to be overdried.

When preparing shish kebab, do not be overzealous and turn it more than 1-2 times, otherwise the meat will turn out dry.

Firewood for barbecue

To prepare shish kebab, it is best to use linden, oak, birch, grapevine, as well as all types of fruit trees (pear, cherry, peach, apricot, apple and others).

But firewood from coniferous trees should be categorically excluded: resinous wood will give the meat a specific taste, which subsequently cannot be improved by any sauces.

Please note that the kebab is cooked over the heat of coals, and not over an open fire.

How to cook chicken kebab

To prepare chicken kebab, you can prepare the same marinade as for pork, only it will only take a few hours to soak the chicken meat.

You can also use the following marinade recipe: mix 1 glass of dry wine, lemon or tomato juice, chopped onion into large rings, ground black pepper, herbs, and spices.

If you plan to make chicken kebab on skewers, then each ham should be cut into 2-3 pieces before marinating. If you have a barbecue grill, then you can place whole legs in it, adding onion rings, eggplant or tomato slices.

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Don’t be upset if the first time you don’t get the tender and tasty meat you dreamed of. Cooking shish kebab is not as easy as it seems at first glance. With experience comes an understanding of how much salt and pepper you need, what herbs and seasonings to add.

They marinate meat in vinegar, kefir, tomato and pomegranate juice, wine, lemon with basil, apples, cherry plum and red currants... In general, everything that has high acidity is used.

General information:

• beef and lamb are cut into small cubes, pork can be cut quite large, it takes marinade well;
• Lamb is the most difficult to cook; it has a specific smell. It is difficult to choose good meat and marinate it so that it is tasty;
• the onions and herbs for the marinade need to be mashed a little with your hands so that it all gives juice;
• some people advise pickling without onions, and even without salt, but this method just doesn’t fit in my head;
• meat is marinated in enamel, glass or ceramic dishes;
• when the layers of meat are laid, cover them with a plate on top and put a load (you can put a jar of water);
• The amount of ingredients needed is usually determined by taste and eye.

Shish kebab in kefir

For half a kilo of pork you will need about a liter of kefir, onions, salt, pepper, cilantro - to taste.

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

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

Shish kebab marinated with lemon and regan (basil)

Basil and regan are two names for one fragrant herb, which is perfect for preparing salads, as well as for marinating kebabs, although not everyone likes its pungent taste and smell.

You will need: tenderloin, a lot of lemons (about one lemon per kilogram of meat), a lot of basil, onions, salt, pepper.

A layer of meat, a layer of onion, a layer of basil are laid out in the pan, all this is salted and peppered. We take one lemon, squeeze the juice out of it, and also throw the lemon itself into the meat. Then the next layer: meat, onion, basil, lemon. Place in the refrigerator for 8 hours. If you store this meat for more than a day, the kebab will have a pronounced lemon flavor, which not everyone will like.

Shish kebab in tomato juice

Meat, onions, salt, pepper, tomato juice (in such quantity as to lightly cover the meat).

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

Pork in white wine

Tenderloin, onions, salt, pepper, dry white wine (the cheaper the better).

Place all the ingredients in a saucepan, mix thoroughly with your hands, and pour in wine (half a glass per 1 kilogram of meat). Place under load in the refrigerator for 4 hours.

Beef in red wine

Tenderloin, onion, salt, ground red pepper, garlic, red dry wine.

Place the meat in a pan, add the onion, cut into rings, and chopped garlic, salt, pepper, and pour wine (half a glass per 1 kilogram of meat). Leave for 3-5 hours in the refrigerator.

Caucasian shashlik (lamb)

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

Chicken kebab in grape vinegar

Chicken, onions, ground black and red pepper, salt, grape (wine) vinegar. Mix everything and leave to marinate in the refrigerator for 2-3 hours. You don’t need to add a lot of vinegar, 40 grams per 1 kilogram of chicken is enough.

Salmon skewers in lemon juice

In order to marinate half a kilo of salmon you will need 2 lemons, a little vegetable oil, salt, sugar, ground black pepper, fresh ginger, water. First, prepare the marinade: mix lemon juice, a little lemon zest, pepper, salt, chopped ginger, sugar, water.

Thread pieces of fish and cherry tomatoes onto wooden skewers and place in the marinade for 2 hours. We fry these kebabs on a grill, grill or broiler.

When grilling shish kebab, sprinkle it with marinade diluted half with water; the meat will turn out very juicy.

With the onset of warm sunny days, many people strive to spend weekends and holidays in nature. You can breathe easier there and have a better appetite! In the forest, on the river, even in your own yard, a rare feast is complete without barbecue.

They are made from lamb, beef, chicken and even fish. But today we'll talk about pork. Of all types of meat, when properly processed, it is the most juicy and soft.

Traditionally, pork is marinated before roasting. The marinating composition may include various seasonings, spices, herbs, and vegetables. But the main ingredient is something containing acid. It could be:

• vinegar;
• wine;
• mayonnaise.

You can also add sparkling water to this list, which, thanks to gas bubbles, also makes the dish soft and juicy.

The question arises - how to soak pork kebab to get great taste and please yourself and your guests?

Recipe with vinegar - a classic of the genre

Probably everyone who has ever cooked shish kebab knows how to soak pork kebab in vinegar. But this recipe also has its own subtleties.

4 kilograms of pork, it is better to take the neck, cut into pieces the size of a small apple. Add salt and ground black pepper to taste. Cut about five large onions into thin rings. And then add 100 grams of table vinegar 6%, mix everything in a bowl and leave for 10 minutes. And only then add enough water to cover the ingredients. Marinate for about 2 hours.

Mineral water with lemon juice - a marinade that preserves the natural taste

The question of how to soak pork kebab in mineral water may arise if you want the meat to retain its natural taste without the taste of marinade, and at the same time it becomes soft and tender.

For 3 kilograms of pulp (or 4 kilograms of pork ribs), take 8 lemons, 1 kilogram of onions and three liters of highly carbonated mineral water. Cut the pulp as in the previous recipe; if you use ribs, cut into pieces of 2 ribs. Squeeze the juice out of the lemons. To better separate the juice, lemons can be scalded with boiling water and rolled, pressing the palm of your hand to the table. The onion can be finely chopped or half rings. Mix meat, onion and lemon juice. Add salt and barbecue spice mixture. Fill in mineral water and leave to marinate for 12 hours.

Mayonnaise - maintains softness and gives a golden brown crust

The recipe for soaking pork skewers in mayonnaise is a recent one, but its popularity is rapidly growing. Thanks to this marinade, a delicious golden brown crust forms on the kebab during frying.

You will need:

• 4 kilograms of pork,
• 600 grams of mayonnaise,
• 8 medium onions,
• seasonings and salt.

Cut the neck into fairly large cubes. Grate the onion on a coarse grater. Mix all ingredients. Soaking time - 6 hours or more. Can be stored in the refrigerator for a couple of days.

Wine marinade - delicate taste and delicious aroma

For the marinade, you can use inexpensive white or red wine. The main thing is that it must be dry.

For 2.5 kilograms of neck, take 1.3 liters of wine, 10 onions, ground pepper, salt.

Cut half the onion into rings, the rest into small cubes. Meat - medium sized pieces. Set the onion rings aside and mix all other ingredients. The meat should be lightly moistened with wine, and not swim in it. Place onion rings on top and press down lightly. Marinate for about 10 hours.

During the frying process, skewers can be watered with marinade or mineral water. You shouldn’t turn it over often; wait until one side is browned. The most suitable firewood is fruit or grapevine.

Using these tips and recipes, you are sure to get excellent results! Bon appetit!

You can soak meat in anything. Classic traditional methods- meat in vinegar or wine - not particularly good. Vinegar, although it makes meat softer, kills its natural taste. The same, however, as wine.

Crimean Tatars prefer sour milk, but you can also use table sparkling water. Today it is convenient to use mayonnaise, ketchup, beer, and all kinds of juices for these purposes - for example, pomegranate. And Australians generally soak their kebab in strong tea. The pieces need to be strung tightly to each other. And now the coals are ready and the delicate pink pieces are blushing in the heat.

Now let's return to more native meat and try to make pork shish kebab - for this it is better to take a ham, and for special delis we recommend pork ribs. The technology is no different from preparing lamb shish kebab. The ribs are cut in pairs. When skewered, the ribs are pierced through the flesh between the bones.

Many also believe that beef can make an excellent kebab. But we should not forget that beef is much tougher than pork. Therefore, it is advisable to pre-soak the beef in sparkling water. But the cooking recipe remains the same. The kebab should turn out juicy, aromatic, and, most importantly, soft.

Dry red wines should be served with meat kebabs. Under no circumstances should you eat shish kebab with vodka or beer. Wine should be served at room temperature. Red wines do not cool even in the heat.

Poultry shashlik is also a worthy dish. You can use fillet, or you can chop the whole bird into even small pieces. For the marinade, use the same sauce as before. Chicken should be marinated longer than pork. After which all that remains is to enjoy delicate taste and the aroma of wonderful barbecue. You should wash down poultry shashlik only with dry white wine. It especially emphasizes the taste of these dishes. At the same time, white wines should be served chilled both in winter and summer. Unlike red, white wine is very light, so you need to stock up on enough for everyone.

All snacks should highlight the taste of the kebab and be combined with it. We must keep in mind that you have only one main dish on our table - barbecue, on which you need to concentrate your attention, so light snacks should only whet your appetite and not distract from endless pleasure.

There is such a castle in Hungary - in the city of Szekesfehervar. One single man, at the same time a sculptor, architect and artist, built this Castle with his own hands over two decades and filled it with beautiful statues and paintings dedicated to the one and only queen of his heart - his wife.

They say that she knew how, like no one else, to cook a robber's roast, a most appetizing dish! It is similar to Caucasian kebab and is also cooked on a spit, only they put on a skewer: rye bread, meat, smoked bacon (of course, with spices and wine!), and again in the same order, ending the skewer with bread. Even now, they say, local chefs treat tourists visiting the Castle of Love to robber's roast.

Shish kebab is not just meat on a stick. This phenomenon is not only culinary, but also aesthetic. And an important addition to this dish is the surrounding landscape.

Lithuanian kebab recipe (gintaras)

720 g veal, 200 g lard, lemon, 4 cloves of garlic, salt and pepper to taste.

Cut the veal into pieces (thickness - 0.5 cm, width - 6 - 8, length 10 - 12) and lightly beat, salt, pepper, grate with crushed garlic, sprinkle with lemon juice and leave in an enamel bowl in a cool place for 5 hours. Then put lard cut into small pieces on pieces of meat, roll the meat into a roll and fasten with wooden pins, thread on skewers and fry over burning coals until cooked, constantly turning and sprinkling with lemon juice diluted in water. You can also fry these rolls on a grill. Serve shish kebab hot with fresh vegetables and greens.

Regular shish kebab recipe

Lamb kebab

1000 g lamb, 200 g onions, 30 ml 3% vinegar, 1/2 teaspoon sugar, salt and pepper to taste, 50 g green onions, 100 ml kebab sauce.

Clean the meat from film and fat, cut into pieces of 40 - 50 g, add salt and pepper, add onion, cut into rings. Place everything in an enamel bowl, add sugar to the vinegar, stir and pour this solution over the meat. Place a weight on the meat and marinate in a cold place for about a day.

When the meat is marinated, peel it from the onion, place it on skewers tightly together, crush it and fry over hot coals, constantly turning it so that a golden brown crust forms on the kebab, and the meat remains pink inside. While frying, constantly spray the kebab with marinade.

Tat style shish kebab recipe (kebab)

Lamb kebab

800 g lamb, 200 g onions, 40 g vinegar, 200 g tomatoes, herbs, pepper and salt to taste.

Cut the lamb flesh into pieces of 30 - 40 g, place in an enamel bowl, add salt, pepper, chopped onion, and vinegar. Cover the dish and refrigerate for 3 - 4 hours. Peel the finished meat from the onion, thread it onto skewers and fry over hot coals. Separately thread onion from the marinade, slices or halves of tomatoes onto skewers. Alternate skewers with meat and vegetables over the coals, fry until the meat is cooked.

Serve the kebab on a platter, place onions and tomatoes grilled over charcoal and greens around it.

Uzbek shashlik recipe

Lamb kebab

840 g lamb, 120 g fat tail fat, 480 g onions, 40 g wheat flour, 6 g anise, 12 ml wine vinegar, 6 g ground red pepper, parsley.

Cut the lamb pulp into pieces of 15 - 20 g, place in a non-oxidizing container, add chopped onions, wine vinegar, anise, red pepper, mix and compact, leave in a cold place for 3 - 4 hours.

Before frying, string pieces of lamb prepared in this way onto metal skewers, 4 to 5 pieces per skewer, interspersed with slices of raw onion, sprinkle with wheat flour, place a piece of tail fat on the end of each skewer and fry over hot coals.

Serve immediately after grilling on skewers (3 skewers per serving). As a side dish, you can serve chopped raw onions and parsley.

Georgian shish kebab recipe (long mtsvadi)

Beef and veal shish kebab

1200 g beef tenderloin, 50 g vegetable oil, 100 g adjika, 400 g tomatoes, various herbs, pepper and salt to taste.

Peel the beef tenderloin from the films, cut it into a strip about 30 cm long and 2.5 - 3 cm thick and place it entirely on a skewer. To ensure that the tenderloin retains its shape during frying and does not shrink, tie it tightly to the skewer with thick threads. Drizzle the tenderloin with vegetable oil. Place the spit over the coals and, rotating, fry until done, constantly moistening with cold water.

Cut the juicy meat across the grain with a slight bevel into slices up to 2 cm thick, add salt and pepper to taste, and brush with hot adjika. Serve the kebab hot with sprigs of herbs and hot tomatoes roasted separately on a spit, removing the skins from them.

Chicken kebab recipe

Poultry shish kebab

1000 g chicken meat, 40 g wine vinegar, 100 g onions, 50 ml vegetable oil, pepper and salt to taste.

Chop the chicken carcass into equal pieces of 50 - 60 g, place in an enamel bowl, add finely chopped onion, pepper, salt, wine vinegar and keep in the marinade in the cold for 2 - 3 hours. Thread the pieces of meat onto skewers and fry over hot coals. greasing the kebab with vegetable oil and pouring the remaining marinade. Serve the kebab hot on a platter. You can offer pickled vegetables as a side dish. Separately, in a gravy boat, serve hot sauce made from sour cream with the addition of tomato paste, adjika and garlic.

Chicken entrails shashlik recipe

Poultry shish kebab

1000 g chicken entrails, 100 g onions, lemon, herbs, pepper and salt to taste.

Wash the pre-cleaned innards thoroughly, dry and place in an enamel pan, add salt and pepper, mix with chopped onion and lemon juice. Let stand in a cool place for 1 hour. Then thread the prepared entrails onto skewers and fry over hot coals until cooked, turning often.

Then fold the insides
Place the pickled onions on the bottom of the pan, cover with a lid and simmer over low heat for another 20 - 30 minutes.

Serve with herbs and fresh vegetables.

There are two marinade recipes:

1) 0.5 liters of sour cream + juice of two lemons + 0.5 liters of dry white wine + salt + onion cut into circles - this marinade is enough for 5 kg of meat (any kind)

Soak 2-3 hours before cooking kebab. But they say that if you are in a hurry, it will help you out in 1 hour (while you are driving to the clearing)

2) liter of tomato juice + jar of mayonnaise (250 ml) + salt + onion cut into slices + ground black pepper to taste - this is a marinade for leisurely preparation, soak 4-5 kg ​​of meat (preferably pork or chicken) in the evening (in the refrigerator) so that by noon get cool meat.

DO NOT SALTY raw meat!!! (salt will draw out the juice)

Lightly add salt to the finished kebab by removing the skewer from the heat.

So, the most favorite of the many we tried!

Option 1 - for every kilogram of meat, a kilogram of onions, a ready-made set of spices for barbecue or just dried basil, ground coriander, ground black pepper.

Pass the onion through a meat grinder and marinate the meat in this paste at room temperature for 5-6 hours.

Fry in the usual way over coals.

Pour dry white wine into the remaining onion pulp and drizzle over the cooking kebab.

Option 2- for 1 kg of meat, the same spices and 1-2 glasses of homemade unsalted tomato juice, 200 g of onions, cut into rings.

The holding time is the same.

You can add dry red wine or lemon juice to the remaining marinade and sprinkle on the kebab. Or you can just use this marinade, diluting it with a little water.

Place the onion on a sheet of foil and bake over the coals - an excellent appetizer for meat!

Option 3(this is not for everyone. I don’t use mayonnaise, but many of my friends are delighted, I marinate it separately) - 1 kg of meat, spices, 100g of mayonnaise, 200g of onion rings.

Option 4 - 1 kg of meat, spices, 0.5 liters of kombucha, which is aged for at least 2 weeks! Onion optional.

Fry, sprinkling only with marinade.

The most tender meat with a pleasant piquant taste.

Option 5- 1 kg of meat, 3 onions, spices, 5-6 fresh tomatoes, cut into slices.

Arrange the meat with onion rings and tomato slices.

Store in the refrigerator for up to a day.

Sprinkle with dry red wine.

Option 6- 1 kg of meat, spices, a glass of onion puree, a glass of homemade unsalted tomato juice.

Sprinkle with marinade to which wine has been added.

Option 7- 1 kg of chicken, curry, fresh or dry basil, 1 glass of kefir or yogurt, or whey, onion rings.

Fry, pouring over the marinade, to which 2 tbsp are added. soy sauce.

This dietary kebab (if prepared from chicken fillet) can also be baked in the oven, a low-calorie dish!

You can also feed them at a picnic!

Option 8 - delicious kebab!

1 kg of meat, 5 rings of fresh or canned pineapples, cut into large pieces, 1 glass of dry champagne and sparkling mineral water, nutmeg and marjoram.

Thread both meat and pineapples onto a skewer.

Pour over the marinade.

Option 9- 1 kg of meat, spices, 2 cups of sauerkraut brine (without vinegar!), 1 tsp. sugar, onion rings.

Please note - I don’t use vinegar at all, it makes the meat harsh and sour, but with these natural acids the softness and piquancy are extraordinary.

Option 10 How could they forget about shish kebab in beer? besides the very fact of going to barbecue, the phrase “we’ll marinate in beer!” is an additional incentive to tear your husband/brother (it doesn’t matter) from the TV/computer =)

I leave the choice of meat, cut size and set of spices to you - I don’t want to run into accusations of amateurism. onions, of course, are required, and I choose medium-sized onions (rings from large ones are not so convenient to string onto a skewer later). I first thoroughly rub the pieces of meat with spices. meat-onion-spices-[other bay leaves] place in a container with an airtight lid (I have a 5-liter bucket), with the addition of a mixture: per kg of meat 100g of mayonnaise, 1 teaspoon of mustard (stir first). fill it with light beer, but not the cheapest one - Zhigulevskoe is not suitable for marinade these days. Stir the contents of the container a little - to release some of the gases, and so that the pieces do not fit so tightly to each other and are better saturated. If we cook right at home, we put it in a cool place for a couple of hours. We usually take the bucket with us, and by the time we get to “our” clearing, just an hour and a half has passed. half an hour to set up camp and fire. curtain, the actors went to eat and drink in the dressing room.

P.S. the main thing is don’t let the men eat the marinade raw, it’s better to pour them some normal beer =)

What is the name of a sea that has no shores?

I wonder who will be the first to answer correctly?

Shashlik- This is a very ancient dish with interesting story. In the distant past, warriors took pieces of meat with them on long campaigns. To prevent the meat from spoiling, they threw it into a leather bag with wine, and during a halt they fried it on bayonets or spears (by the way, a common version of the origin of the name of the dish “shish kebab” says that it was formed from the Turkic “shish” - bayonet).

Perhaps it was from that time that the tradition of marinating meat began. However, some lovers of fried meat claim that real shish kebab is not marinated, but only sprinkled with various spices after frying. Indeed, you can do without marinade, but only if the meat is very fresh and proven (homemade).

Marinade- a mixture of acid (vinegar, natural juices, wine), vegetable oil, salt and seasonings, in which raw meat, poultry, and fish are soaked (marinated) before cooking to give them a soft texture and aroma. If you like Chinese cuisine, try marinating meat in a mixture of soy sauce, dry wine, garlic, ginger, pepper and honey.

The meat can be grilled, lightly brushed with oil and seasoned with salt and pepper. But it will become juicier if you place it in the marinade for an hour or overnight.

Marinade recipes:

1. Basic marinade: vegetable oil, vinegar, chopped herbs, Dijon mustard.
2. Sour milk marinade: yogurt, garlic, turmeric, cloves, cardamom and cinnamon.
3. Spicy marinade: yogurt, cayenne pepper, lime or lemon juice.
4. Soy marinade: soy sauce, garlic and Chinese five-spice mixture.
5. Lemon marinade: lemon juice, lemon zest, olive oil, fresh mint and oregano. Lemon juice serves as an excellent alternative to vinegar; even quite tough meat can be marinated in it.
6. Russian marinade: As a base for the marinade, you can use regular kvass in combination with onions and honey.

The best shish kebab recipe, how to cook shish kebab.

From the products we will need:

• 2 kg. pork neck
• 2 tbsp. spoons of mustard
• 4 tbsp. spoons of mayonnaise
• freshly ground black pepper
• 4-5 bulbs
• 1 lemon
• Bay leaf
• khmeli-suneli

Now everything is simple, 6-8 hours before preparing the kebab, the meat should be marinated. To do this, cut the pork neck into portions and begin to place them in layers in a container where our kebab will be marinated. Between the layers of meat, it should definitely be seasoned with freshly ground black pepper, suneli hops, add mayonnaise, mustard, bay leaf and place a layer of onion cut into rings. Pour the juice of 1 lemon over all layers. Leave in this state for one hour, then stir and put in a cool place for 5-7 hours, let it marinate.

Before lighting a fire, the meat should be salted. That's basically it. Cook over burning coals for 15 minutes.

Happy kebab eating!

Chicken kebab recipe

Chicken kebab is deservedly popular among amateur cooks - it marinates and bakes very quickly, and chicken kebab with lemon, lime and honey has a very delicate, subtle taste. We recommend you try it - you will like it!

Ingredients:

• Lime juice - ½ cup
• Lemon juice - ½ cup
• Honey - ½ cup
• Garlic - 1 clove
• Chicken fillet- , cut into 2.5 cm pieces - 0.5 kg
• Sweet pepper, cut into 2.5 cm pieces - 1 pc. different colors(red, yellow, green)

Appetizing pieces of chicken meat are marinated for just half an hour. And to your pleasure - beautiful, fragrant, hot kebabs in the fresh, frosty air...

Mix lemon, lime juice, honey and minced garlic in a bowl. Pour 1 ¼ cups of mixture into plastic bag, add chicken. Seal the bag, stir the contents and leave in the refrigerator for at least 30 minutes. Close the container with the remaining marinade and also place it in the refrigerator.

Grease the grill grate with oil. Remove chicken from marinade. Thread chicken and peppers alternately onto metal or pre-soaked wooden skewers. Grill the chicken shish kebab on a closed grill. average temperature, 8-10 minutes, periodically turning over and brushing with marinade.

Cooking tips. How to marinate shashlik correctly

• Marinades are prepared in glass, plastic or ceramic containers, but not in aluminum, since the acid, corroding the metal, gives the food an unpleasant taste.
• Products covered in marinade should be kept in the refrigerator.
• The more meat you have and the larger the pieces, the longer it takes to marinate.
• To better soak the product in the marinade, pierce it with a fork in several places.
• To soften tough pieces of meat, add sliced ​​pineapple, kiwi, papaya to the marinade - these fruits have the ability to soften protein, but in this case you need to marinate the meat for no longer than two hours.
• Fresh fish and seafood should not be marinated for more than 45 minutes. It is better not to use acid for pickling.
• To prevent the meat from becoming tough, control the amount of “sour” ingredients in the marinade - there should not be too much vinegar, wine, juice. Acid and vegetable oil added to the marinade in equal quantities.
• It is better to replace regular table vinegar with wine or fruit vinegar. In addition, lemon or lemon vinegar can be an excellent substitute for vinegar. pomegranate juice, as well as kefir, sour milk, wine and even champagne.
• For outdoor marinating, you can mix all the ingredients in plastic bag, releasing the air from it.
• To make the meat soft, you can add sparkling mineral water to the marinade.

Marinade for pork shish kebab

Ingredients:

• vinegar - 1 glass
• water - 1 glass
• onions - 3-4 pcs.
• salt - 1 teaspoon
• bay leaf - 1 pc.
• sugar - 0.5 teaspoon
• ground pepper - to taste
• peppercorns - to taste

Marinade for pork kebab is no less important than good meat. Various recipes They use a variety of marinades for pork - here you can find kefir, mayonnaise and wine. Below is the simplest and quick recipe marinade for pork kebab with vinegar. A marinade for shish kebab with vinegar and onions is also known.

Peel the onion and chop into half rings. Mix the meat, cut into pieces, with onion, pepper and bay leaf. Dissolve salt and sugar in water, add vinegar and pour over meat. In addition, marinade for shish kebab is often prepared with mayonnaise. Simply cut the meat into small pieces and pour this classic sauce over it.