Barbecue preparation. The easiest way to make marinade for pork on canned tomatoes. Mineral water with lemon juice - a marinade that preserves the natural taste.

01 June 2015 27022

The taste of cooked kebab depends on several factors.

To begin with, meat is selected, and then it is marinated, following all the rules.

It depends on the marinade how juicy and tender the kebab will be.

As for meat, pork is considered the best option for this dish.

Since it is moderately oily, and its pulp, when properly cooked, turns out to be tender and fragrant.

Rules for choosing meat for barbecue

It depends on the choice of meat whether the kebab will be lean or fatty, its taste and method of preparation.

When choosing pork, you must adhere to some rules:

1. It is best to choose chilled pork rather than steamed or frozen. Since the latter is too rigid. Chilled pork is elastic, and the one that was frozen is loose, emitting red meat juice.
2. To get a tender and melt-in-your-mouth kebab, you need to choose young pork. You can determine this by its color, the darker it is, the older the animal was.
3. The main thing when choosing a product is its freshness. Therefore, the meat should be glossy, uniform in color, pleasant in smell, dense, dry, without blood, with clear juice. You can check the freshness by slightly pressing on it with your finger, if the dent quickly leveled off, then you can buy the product.
4. Pork for barbecue must have streaks of fat. This will make it more juicy and tender. The dark yellow color of the fat indicates that the animal was old. In good meat, the fat is evenly distributed and has a light yellow color. It should not hang in separate pieces.
5. Now in supermarkets on sale you can see already uncut portioned pieces of meat. It is better to refuse such a product, and choose a large and whole piece of pork carcass.
6. The pulp should not contain foreign matter such as mucus, blood.
7. Product that has been re-frozen is not suitable for barbecue. You can check this in the same way as when checking for freshness by pressing your finger on it. Frozen product will not change color.

When buying pork meat for barbecue, you should give preference to the loin, shoulder blade, neck, ham.

Each of these parts has its pros and cons:

1. The neck is the most popular part of pork used for barbecue. Moderately oily neck is soft and tender.
2. The ham will turn out drier than the neck. Therefore, it is pickled differently than other parts.
3. The shoulder blade is hard and the barbecue from it can turn out to be tasteless, but if there is no other choice, then the shoulder blade must be well marinated.
4. The loin is the fattest part of the pig, so it is not suitable for lovers of lean dishes.

Choosing the right cookware

There are no trifles in the preparation of this dish, so the choice of dishes is as important as the selection of meat.

How to choose the right dishes for marinating barbecue?

1. The container where the barbecue is marinated should be glass, clay or enameled.
2. Aluminum and iron utensils should not be used, as this can cause the meat to oxidize, which will spoil its taste or lead to poisoning.
3. The tree is also not suitable, because it releases tannins, which can change the taste of the dish.
4. The container must be sufficiently deep and voluminous.

Features of pickling pork

Regardless of the marinade chosen, there are certain rules on how to marinate pork skewers:

1. Cut into large pieces. Then the pork will turn out juicy and melt in your mouth. But it is not recommended to make pieces that are too huge, as they may not be fried inside.
2. The main thing is to cut correctly. You need to do this across the fibers. This is necessary in order for the kebab to be quickly marinated and fried, to be soft, and its taste to be fully preserved. In addition, when cutting meat, it is necessary to ensure that the fat layer is in each piece.
3. No greasy marinades. Pork itself is quite fatty, so you can not use mayonnaise and vegetable oil to cook barbecue from it. This repents even of its dry parts.
4. Yes - vinegar. Despite the popular belief that vinegar is not a suitable product for pickling, it is the best for pork.
5. The use of alcohol. Alcohol is often used in classic barbecue recipes. White wine is best for this.
6. Lots of onions. If onion is present in the marinade recipe, then it must be added as much as possible.
7. Without salt. It is better not to add salt to the marinade, as it can dry out the meat. This must be done a few hours before the start of cooking.
8. Sour and spicy marinade. Regardless of what products are used to marinate pork, the marinade should end up being spicy and slightly sour.
9. The minimum is 10 hours. That is how much time the meat needs to marinate well, so you can’t quickly marinate pork skewers. All this time it should be in the refrigerator or any other cool place.

We present to your attention the simplest version of pickling - in onions:

The best recipes for marinating pork skewers

Ingredients for 2 kilograms:

• onions - 2 pieces;
• fresh parsley and dill - 1 bunch;
• tomato paste - 40 grams;
• paprika - 1 tablespoon;
• red pepper, coriander, black pepper.

Cooking process:

1. Cut the onion into rings, finely chop the greens.
2. Cut the meat, put in a bulk container.
3. Add greens, onions, tomato paste, seasonings.
4. Pour the pieces clean water fully.
5. Leave to marinate for at least 10 hours.
6. Salt can be added 2-3 hours before cooking.

Marinade with champagne

Ingredients for 2.5 kg:

• dry champagne - 1 bottle;
• onions - 5 pieces;
• spices to taste.

Cooking process:

1. Cut pork and onion into large pieces.
2. Put everything into a container.
3. Pour the future kebab with champagne so that it completely covers it.
4. Season with spices.
5. Marinate for at least 8 hours.

Marinade with mineral water

Ingredients for 2 kilograms:

• mineral water with gas - 0.5 liters;
• onion - 3 pieces;
• cilantro seeds - 1 teaspoon;
• paprika - 1 teaspoon;
• dried tomatoes - 50 grams;
• seasonings to taste;
• salt.

Cooking process:

1. To marinate tasty pork skewers, the flesh must be cut and put in a large bowl.
2. Coarsely chop the onion, put it to the meat, wait until it releases the juice.
3. When there is enough juice, add paprika, cilantro and tomatoes, mix everything well.
4. Add spices.
5. Pour products mineral water so that it covers them completely.
6. Marinate for 10-12 hours, salt half an hour before cooking.

Milk marinade with vegetables

Ingredients for 1 kilogram:

• garlic - 5 cloves;
• milk - 0.5 liters;
• sweet pepper - 1 piece;
• medium tomato - 1 piece;
• onion - 1 piece;
• carrots - 1 piece;
• sugar - 60 grams;
• spices and salt to taste.

Cooking process:

1. Pour milk into a deep saucepan, add black pepper and sugar to it.
2. Put the container on the fire and boil a little.
3. Remove milk from heat and let cool.
4. Cut pork, rub with garlic.
5. Put the meat in milk and stand for 9 hours.
6. Salt the kebab 2-3 hours before cooking.
7. Sweet pepper, tomatoes and onion cut into small pieces.
8. String shish kebab, it is necessary to alternate it with sweet peppers, tomatoes and onions.

Kefir marinade

• kefir with a fat content of at least 3% - 500 ml;
• granulated sugar - 1 teaspoon;
• onion - 4 large heads;
• pepper, salt.

Cooking process:

1. Grate two onion heads on a medium grater, cut the remaining two into large rings.
2. Cut the pork, put in a bowl.
3. Add the grated onion and kefir to the meat.
4. Add sugar and stir.
5. Put the onion rings on top of the contents.
6. Marinate all night.
7. Salt 2-3 hours before cooking.

Classic Vinegar Marinade

Ingredients for 1.5 kilograms:

• table vinegar 9% - 4 tablespoons;
• sugar - 1 teaspoon;
• onion - 3 pieces;
• water - 150 grams;
• spices to taste.

Cooking process:

1. Cut the pork, grate with black and red pepper.
2. Chop the onion into large rings and add to the meat.
3. Dilute the vinegar with cold water, add sugar, pour into the barbecue.
4. Mix everything, leave for 12 hours.
5. Salt 2 hours before cooking.

We offer you to watch the classic pickling process in the video below:

white wine marinade

Ingredients for 2 kilograms:

• white wine - 1 glass;
• coriander - 1 teaspoon;
• ground black pepper, peas;
• Bay leaf;
• salt to taste.

Cooking process:

1. Cut the meat, put in a bowl.
2. Sprinkle with spices and pour wine, mix everything.
3. Leave in the refrigerator for 12 hours, stirring occasionally.
4. Salt before cooking.

Marinade from sour pomegranate juice

Ingredients for 2 kilograms:

• freshly squeezed pomegranate juice - 1 cup;
• onion - 1 piece;
• cloves, salt pepper to taste;
• parsley - 1 bunch;
• basil to taste.

Cooking process:

1. Cut the pork and divide into 3-4 parts.
2. Put the first part on the bottom of the dish, season with spices.
3. Cut the onion into large rings, put on the contents of the bowl.
4. Lay the second piece of meat on top.
5. Chop greens and sprinkle.
6. Thus, continue to lay out the pork until it runs out.
7. Marinate 8-12 hours.
8. Salt before cooking.

From such a variety of recipes, are you confused and completely confused?

You still need to decide!

Why do so many marinade recipes use carbonated liquid?

Thanks to the air bubbles, the pork marinates faster and more evenly.

Soda water can be replaced with beer if you like the taste of it.

If you decide to use chicken meat for this dish and don’t know how to marinate chicken for barbecue, then the recipes described above will also work for you.

Feel free to use them.

And how to determine the readiness of the barbecue?

To do this, you need to make a small incision, if the meat has released a clear juice, then it is ready.

Need easy salad recipes because all the old options are already boring? Then here:

Pickled cabbage is perfect for a feast. If you do not have it in stock, then you will find various recipes fast food.

And you will know that there is interesting recipe Ranch Sauce that you can easily make. It goes well with many dishes, including barbecue.

Tips on how to properly fry meat:

1. The best firewood for this dish would be vine, white locust, dogwood, beech, oak and most fruit trees. Do not use coniferous varieties.
2. Do not turn the skewers often, otherwise the meat will be too dry.
3. Flames must not be allowed to appear.
4. If during cooking the juice released from the pulp drips into the coals, then the skewers must be sprinkled with marinade.

Barbecue in the modern interpretation has undergone many changes.

If lamb is considered a traditional product for him, now many culinary specialists are increasingly using pork.

Despite this, it is still necessary to adhere to the traditional rules for preparing this dish, and then the barbecue will turn out delicious, tender and juicy.

A few more final tips from a professional in a video clip:

Cooking a delicious barbecue is not easy, because this dish has its own characteristics that must be taken into account. The marinating process is a must as it makes the meat juicy, soft and very tasty.

To begin with, it is worth choosing the right meat and it is best to give preference to the neck or neck, which will result in a soft and juicy dish. You can also use loin or brisket. Products must be fresh. There are many different recipes pickling, which includes different ingredients.

rules for marinating pork skewers

Let's start with the most common recipe, only to end up with tasty dish, you need to know the correct proportions of the ingredients used. You can take not only ordinary table vinegar, but also an apple or grape version. Ingredients are calculated for 2 kg of meat.

Take these foods: 4 onions, 100 ml vinegar, 200 ml water, salt and spices.

Everything is getting ready:

1. In order for the pork to turn out delicious after roasting, it must be cut correctly. Cut the peeled onion into rings or chop on a grater, which will improve juiciness. Mix meat with onion and add some salt and spices. Keep in mind that if you use kebab seasoning, then it may also contain salt;
2. combine water with vinegar and only then add the solution to the prepared ingredients. It is important that the pieces are completely immersed in the marinade. It is recommended to leave the components for at least 3 hours, but it is best to marinate in vinegar as much as 12 hours. Experiment with spices to find the most best option.

marinate pork skewers with kiwi

We suggest stopping your attention on an unusual option, which may seem strange to many. As you know, kiwi is an acidic fruit, so it can be safely used in marinades. The meat in the end will be very tender, juicy and tasty.

Another advantage is speed, since it is enough to spend only 30 minutes on the process. The thing is that kiwi contains an enzyme that has a softening effect. Prepared ingredients are enough for about 6-7 servings.

Take these foods: 2 kg of neck, 4 large onions, a couple of kiwi, salt, pepper and herbs.

Everything is getting ready:

1. wash the neck, dry and cut into medium-sized pieces. Put them in a prepared container and sprinkle with peeled and chopped onions. Send salt, pepper, spices and chopped herbs there;
2. peel the kiwi and cut into small cubes or chop with a grater. Add it to the other ingredients and mix well with your hands. Close the lid and let marinate for 30 minutes. Keeping it longer is not recommended, as the pork will become too soft and the kebab will not turn out.

marinate pork skewers with mustard

Mustard will give the dish an original aroma and taste, but at the same time it will not be spicy, so you can not be afraid and give it to children. It is recommended to take the most spicy food mustard, you should not use the powder. Prepared ingredients are enough for about 3 servings.

This recipe includes: 1 kg of neck, a couple of medium-sized onions, 3 tbsp. sour cream, 3 tbsp. spoons of mayonnaise, 2 teaspoons of mustard, 3 cloves of garlic, salt and pepper.

Everything is getting ready:

1. cut the peeled onion into rings, but chop the garlic through a press or finely chop it with a knife. Place medium-sized pieces of meat in a large saucepan and add the rest of the ingredients. Mix everything well with your hands so that the marinade is evenly distributed;
2. now we will find out how much you need to marinate pork skewers. Cover the pan with a lid and leave it in a cold place for at least 3 hours. During this time, mix everything well with your hands at least 3 times. If possible, increase the marinating time.

marinate pork skewers in mineral water

Experts say that you should not use too complex marinades, as the meat should retain its natural taste. Mineral water thanks to the contained substances and bubbles, it makes the meat tender and very tasty.

For this recipe, you should take such products: 4 kg of neck, 1 kg of onion, 300 ml of mineral water, cilantro grains, dried tomatoes, paprika, salt and pepper.

Everything is getting ready:

1. sprinkle the neck cut into medium pieces with peeled and chopped onion rings. Add plenty of pepper and cilantro seeds. Send dried tomatoes and paprika there. You should also put a handful of salt. After that, mix everything well and remember with your hands so that the juice stands out from the onion;
2. it's time to pour in the water, while its level should slightly cover the meat pieces. Cover the container with a lid and leave in a cool place overnight.

marinate pork skewers in kefir

Many people are sure that it is sour-milk products that are suitable for making delicious and tender barbecue. You can use not only kefir, but also whey. Prepared ingredients are enough for about 6 servings.

The composition includes such products: 4 onions, 1.5 tbsp. kefir, 3 pinches of pepper and 0.5 teaspoons of salt, 1.3 kg of neck and 2 teaspoons of sweet paprika.

Everything is getting ready:

1. peel the onion and cut it into rings. Put a layer of pork into the prepared pan, add salt and pepper, and then put the onion on top. After that, repeat the procedure, that is, put the level of meat, spices and onions;
2. the next step is to pour in the kefir. It is important that it covers all the pieces. Put a plate on top and set the weight, which can be played by a jar of water. Understanding how much it costs to properly marinate meat according to this recipe, it should be noted that it is best to leave it overnight, because this will make the meat very soft.

marinate pork skewers in beer

Another option that is suitable for the neck and other parts of the carcass, gives an original flavor note, as well as an unusual aroma. You can use both white and dark varieties of intoxicating drink.

For this recipe, prepare the following products: 2 kg of neck, 4 onions, 1 liter of beer, barbecue spices and salt.

Everything is getting ready:

1. for barbecue, divide the meat into medium-sized pieces, and peel the onion from the husk and cut into rings. Dump them in a saucepan or jar, and then add salt and spices. Mix everything well and it is best to do it with your hands;
2. Pour in the beer and mix again. Cover the pan with a film on top and leave it for at least 6 hours in the refrigerator, but it is best to increase the time to 12 hours.

marinate pork skewers in wine

This version combines spicy sourness, a delicate taste of salt and a pleasant spiciness. The meat will become very tasty and tender, and it will literally melt in your mouth.

The composition includes such ingredients: 1.3 kg neck, 300 ml dry red wine, 6 medium-sized onions, salt and ground pepper.

Everything is getting ready:

1. wash the onion peeled and cut one part finely for the marinade, and the other into rings that will be used during frying. Wash the neck and cut into medium-sized pieces. Put them in a bowl and add salt and pepper. Mix everything well with your hands and leave for 15 minutes;
2. then put the chopped onion and mix again. The next step is to pour in the wine. Please note that the pieces should not be buried in liquid. Put them in a bowl and put the onion rings on top. Cover and leave for an hour at room temperature. After the time has elapsed, move the container to the cold for 12 hours.

If you use pickling in cooking, the kebab comes out incredibly tasty! Therefore, try all the recipes suggested in this article to find the best option for yourself. Experiment with spices to get the author's dish. Bon appetit!

Everyone's favorite kebabs can be made from any meat: beef, chicken, pork, the main thing is to know how to marinate it correctly. And of course, every pork kebab lover has his own idea of ​​​​how to do it the right way. Most often, vinegar is present in the pork kebab recipe, although there are many different marinades. But let's not deviate from tradition and first of all we will consider how to marinate pork skewers in vinegar.

Pork skewers in vinegar

Ingredients:

• pork - 2 kg;
• onion - 300 g;
• seasoning for barbecue - 3 tbsp. spoons;
• vinegar (preferably apple) 6% - 250 ml;
• salt to taste.

Cooking

Cut the onion into half rings, meat into cubes. Mix onion with meat. Add vinegar and spices, mix and put in the refrigerator. Pork skewers in vinegar will marinate in 1 hour, but it is better that the meat stands for at least 2 hours, and ideally all 5. Salt the meat before cooking, string it on skewers and fry over hot coals.

You can take any spices for pork skewers that you like, the main thing is not to throw everything at once, otherwise it will be impossible to eat such meat.

Shish kebab in mayonnaise

The second most popular is the recipe for pork skewers in mayonnaise.

Ingredients:

• pork - 2 kg;
• mayonnaise - 200 g;
• onions - 6 pcs.;
• mustard - 200 g;
• pepper, salt to taste.

Cooking

We cut the meat and onion into cubes, put them in a saucepan, pepper, salt and mix with our hands so that the onion gives juice. Mix mustard and mayonnaise, add to meat and mix. Cover the pan with a lid and leave to marinate for 6 hours.

Pork skewers in kefir

Ingredients:

• pork - 1.5 kg;
• sugar - 1.5 teaspoons;
• kefir (3.2%) - 1/2 l;
• onions - 6 pcs.;
• pepper, salt.

Cooking

Cut half of the onion into cubes and mix with the meat, cut into pieces. Add a little kefir, stirring the meat so that it is soaked. Add sugar and mix again. Put the rest of the onion on top, cut into rings, cover the pan with a lid and leave for an hour at room temperature. After we put it in the refrigerator for 10-12 hours, if you don’t put it in the refrigerator, then the meat can be fried in 3-4 hours.

Pork skewers with lemon

Ingredients:

• pork - 2 kg;
• lemon - 3 pcs.;
• onion - 3 pcs.;
• a mixture of spices for barbecue - 1.5 tbsp. spoons.

Cooking

Put the pork cut into pieces in a saucepan, add chopped onions and lemons. Mix, kneading the onion and lemon with your hands, add seasonings, mix again and leave to marinate in the refrigerator overnight.

Pork skewers in mineral water

Ingredients:

• pork - 2.5 kg;
• mineral water - 1 l;
• onions - 6 pcs.;
• vegetable oil - 1 tbsp. spoon;
• spices and salt to taste.

Cooking

We spread the chopped onion and meat in a saucepan, salt, add spices and mix. Add mineral water, mix and leave to marinate for 2-3 hours. 30 minutes before frying, add vegetable oil.

Pork skewers in wine

Ingredients:

• pork - 1.5 kg;
• onions - 6 pcs.;
• dry red wine - 300 ml;
• pepper, salt to taste.

Cooking

Grind half of the onion taken, cut the second half into rings. We cut the meat, pepper each piece and put it in a saucepan, add chopped onion and mix. Slowly add the wine, not forgetting to stir the contents of the pan so that it is saturated with wine. Put the remaining onion on top, close the pan with a lid and leave for 3-4 hours. Salt before frying.

Pork skewers in beer

Ingredients:

• pork - 1.5 kg;
• light beer - 1/2 l;
• onions - 4 pcs.;
• pepper, salt to taste.

Cooking

Cut the pork, pepper and salt each piece and put them in a saucepan. Coarsely chop the onion, add to the meat and mix well. Gradually pour in the beer, stirring the meat. Close the pan with a lid and leave to marinate for 3-4 hours.

The original recipe for pork skewers with kiwi

Pork barbecue marinade is an integral and important component of everyone's favorite "natural" dish, without which the meat on the coals will turn out "rubber", dry and not fragrant. Each family has its own secret of how to cook a delicious kebab, which primarily comes down to the marinating process.

The editors have found out all the secrets of proper marinating meat and will share with you the best marinade recipes for pork skewers.

How to cook barbecue marinade?

There are a lot of marinade recipes for pork skewers - they all differ in the main composition of the components and the duration of action. Experienced "kebabs" for pickling meat use any acidic base (vinegar, lemon juice, kefir, yogurt, mayonnaise, yogurt) or mineral water, onions and a mixture of "meat" spices.

But in addition to the basic recipes for marinating pork for barbecue, experienced chefs have a number of tricks and secrets in their piggy bank that will allow you to get delicious meat on the coals:

• The time for marinating pork kebab depends on the “age” of the meat - the younger the pork is, the faster it marinates;
• It is not recommended to add salt to the pork barbecue marinade - the meat will turn out tough and dry;
• Marinade for pork barbecue should be prepared with a margin - in the process of frying meat on charcoal, it is recommended to periodically sprinkle it with marinade liquid;
• Meat filled with barbecue marinade should be kept in a cool place or refrigerator. If the meat is marinated directly in nature, then it is perfect for the marinating process. plastic bag from which it is necessary to release air in order to prevent the growth of harmful bacteria;
• It is best to marinate meat for barbecue in glass or ceramic dishes, and not in plastic containers or aluminum pans - pickling acid corrodes metal and plastic, which gives the products an unpleasant odor.

Pork kebab marinade - recipes with photos

Before you start marinating meat on a barbecue, it is important to decide on taste preferences and available time. If you marinate the barbecue in the evening and have at least 6-12 hours of time before the picnic starts, then it is not recommended to add vinegar and mineral water to the marinade, and it is better to cut the meat for night marinating into large pieces - as a result, you will have delicious, fragrant, tender and juicy steak.

Quick Vinegar Marinade

For 2 kg of meat you will need:

• Onion - 3 pcs.
• Vinegar 9% - 100 ml
• Salt pepper
• Water - 100 ml

Marinating time: 3 hours

How to cook: cut the meat into medium pieces, onion - rings. Pour the meat with onions diluted with vinegar with water (in a ratio of 1: 1), add spices, mix thoroughly and press down with oppression for a more uniform pickling.

Note: you can quickly and without vinegar prepare marinade for pork skewers simply in an onion-spicy mixture. To do this, grate the onion and soak the meat in this mixture - you can start frying a delicious barbecue after 20 minutes.

Marinade with mayonnaise "in a new way"

For 2 kg of meat you will need:

• Mayonnaise - 300 g
• Kefir - 0.7 l
• Onion - 4 pcs.
• cilantro and basil - to taste

Marinating time: at least 6 hours

How to cook: mix mayonnaise and kefir until smooth, add chopped onion rings, seasonings and herbs to this mixture. Lay the meat and keep it in such a marinade for at least 6 hours (the longer, the more tender the barbecue will turn out).

"Spicy" marinade with lemon

For 2 kg of meat you will need:

• Lemon - 3 pcs.
• Red pepper, coriander, basil
• Ginger and vegetable oil - 0.5 tsp each
• Cumin and cinnamon - to taste
• Salt and black pepper

Marinating time: 3-5 hours

How to cook: cut one lemon into thick circles, and squeeze the juice from the other two according to the recipe. Cut the meat into portions and carefully mix with the lemon components of the marinade. Seasonings mix in a separate bowl, combine with vegetable oil and add to the meat. In the process of marinating meat, stir regularly.

Tomato marinade for Georgian-style pork barbecue

For 2 kg of meat you will need:

• Tomato juice (can be replaced with tomatoes) - 2 tbsp.
• Onion - 6 pcs.
• Red and black ground pepper, salt, paprika
• Greens (cilantro, parsley, tarragon, thyme, maoiran) - to taste

Marinating time: 6-8 hours

How to cook: cut the meat into portions, combine with onion rings, season with spices. Pour the pork skewers with tomato juice until the meat is completely covered in the bowl. Leave for at least 6 hours in the refrigerator, after which the meat should be moderately salted and after 30 minutes you can start cooking the meat on coals or on the grill.

Delicious marinade for pork skewers on a mineral water

For 1 kg of meat you will need:

• Mineral water (highly carbonated) - 1 tbsp.
• Onion - 4 pcs.
• Spices and salt - to taste
• Rust. oil - 100 ml

Marinating time: 1.5-3 hours

How to cook: cut the meat into medium pieces, onion - rings. Combine meat, onion and spices in one bowl, pour mineral water and leave for 60 minutes or more. After this time, the mineral water should be drained from the meat, and vegetable oil and salt should be added to it. After 10 minutes, you can start cooking barbecue.

If with family or friends there is an opportunity to get out into the countryside, barbecue often immediately appears in the plans. This is a great tasty lunch option. fresh air, although it can also be done in a city apartment. How to cook this dish different conditions right, using the traditional pork for him?

How to marinate pork skewers

3 factors are responsible for the quality of the finished dish: the correctly selected part of the carcass, the pickling process and well-conducted heat treatment. Regarding the second point, professionals are constantly arguing. How to marinate pork for barbecue so that it does not soften, but also does not dry out when frying / baking? A few tips:

• Oil is rarely included in the marinade, only if a very dry piece is selected.
• Vinegar can always be replaced with lemon juice - the pickling time does not change.
• Try to rub the dry ingredients into the chopped pork pieces with your hands.
• It is recommended to rub the onion, not cut it - so it will give more juice.

What meat is best for pork skewers

Softness, juiciness, tenderness - all these qualities are inherent in pork even after heat treatment, which makes it so popular. However incorrect choice parts of the carcass can adversely affect the result. According to professionals, the best meat for pork barbecue is in the back of the neck, the so-called. neck. The fat layers here are arranged so that you do not get too dry or, on the contrary, a greasy piece. An alternative to the neck can be a loin, tenderloin or rib part, but removed from the bones.

Keep in mind that:

• Pork must be chilled or frozen once. This is easy to determine - press your finger on the selected piece and see if its appearance returns to its original position. If the hole persists for a long time, refuse to buy. Coloring at this point should not change.
• The lighter the meat, the better for barbecue - a very dark, almost crimson color is not suitable. Perfect light pink.
• The smell should be pleasant, without sour or chemical notes.
• A good piece is moist, but not sticky, does not ooze water.

How long is pork skewers marinated

Professionals believe that soaking such meat should be long, so some recipes may set a period of 12 hours. How much to marinate pork for barbecue depends on the set of components that affect it, so the time ranges from 3 to 10 hours. A couple of nuances:

• It is not worth keeping the pork pieces under the marinade for less than 2 hours - they will not have time to soak properly.
• Refrigeration time always increases, so for a quick marinade, leave a container of meat on the table.

Pork barbecue recipe

Under mayonnaise or ginger marinade? With a whole assortment of spices or just salt and pepper? In a skillet or oven? No chef will tell you what it looks like the best recipe pork skewers, because it depends on the tastes of the person to whom it is served. Explore the options below, learn the secrets of professionals and draw your own conclusions about this delicious and a simple dish.

Pork skewers in the oven

• Cooking time: 2 hours 45 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 3 722 kcal.
• Destination: for lunch.
• Kitchen: home.

This barbecue on skewers in the pork oven is interesting not by the heat treatment method, but by the composition of the marinade. Green sour kiwis work wonders because they soften any meat in a very short time. For this reason, professionals advise to carefully monitor the time and avoid prolonged pickling - 1.5-2 hours are considered the maximum possible period.

Ingredients:

• pork loin - 1 kg;
• lemon;
• kiwi - 2 pcs.;
• fresh thyme - 3 pcs.;
• salt, pepper mixture.

Cooking method:

1. Sliced ​​​​largely (about 4 * 4 cm) pork pieces salt, sprinkle with pepper.
2. Mix with grated kiwi, juice of half a lemon. Cut the remaining half into slices and send there too. Add thyme.
3. Marinate for 1.5-2 hours. At the same time, soak wooden skewers under clean water.
4. Put pieces of the future barbecue on them, bake at 200 degrees, spreading it on a wire rack. Cooking time - 45 minutes.

Pork skewers in a pan

• Cooking time: 4 hours.
• Servings: 6 persons.
• Calorie content of the dish: 4426 kcal.
• Destination: for lunch.
• Kitchen: home.

If there is no access to a barbecue, air grill and other appliances / structures for working with meat in the fresh air, you should figure out how to cook barbecue in a pork pan. It will turn out the same ruddy, with a crispy crust, only a little more oily due to the addition of oil. This parameter can be adjusted if you take a non-stick grill pan. With dry meat (chicken), it is better not to do such a move.

Ingredients:

• pork - 1.2 kg;
• ginger root - 2 cm;
• soy sauce - 5 tbsp. l.;
• honey - 2 tbsp. l.;
• garlic cloves - 3 pcs.;
• lime - 1/2 pc.;
• salt;
• frying oil.

Cooking method:

1. Make a marinade from grated ginger root, warmed honey, soy sauce, squeezed lime, salt, grated garlic.
2. Mix coarsely chopped pieces of pork with this mass, leave for 3-3.5 hours.
3. Strung on soaked in cold water wooden skewers, guided by the diameter of the pan.
4. Fry the kebab in hot oil for 5-6 minutes on each side.

Classic pork skewers recipe

• Cooking time: 4 hours 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 5 328 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

Classic recipe Pork shish kebab with mayonnaise is worth mastering for every housewife. Meat with this method of marinating is incredibly tender, does not dry out even when frying. Any mayonnaise can be used, but professionals assure that the ideal result is obtained only with a homemade product. Substitution for low-fat sour cream is allowed.

Ingredients:

• pork neck - 1.2 kg;
• mayonnaise - 1.5 cups;
• onions - 4 pcs.;
• salt, black ground pepper.

Cooking method:

1. Rinse meat, pat dry with paper towels. Cut into large equal cubes.
2. Chop the onion into rings, mix with pork, trying to rub them together so that the onion juice comes out.
3. Pour mayonnaise, add salt and ground pepper. Wait 4 hours
4. Put the pieces on skewers, cook over smoldering coals for half an hour. Do not forget not only to rotate the kebab, but also periodically pour water or marinade residues.

Pork barbecue in air grill

• Cooking time: 10 hours 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 3 630 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

Making pork barbecue in an air grill is no more difficult than on the grill - this is an excellent substitute for an open fire. The only thing you need to choose correctly is sawdust: avoid deciduous trees, because they give the meat bitterness due to the resins that are released. The marinade recipe and the meat preparation technique do not depend on the heat treatment method, so you can change the set of complementary products.

Ingredients:

• pork - 1 kg;
• lemons - 2 pcs.;
• onions - 2 pcs.;
• bay leaf - 3 pcs.;
• pepper, salt.

Cooking method:

1. Mix meat pieces with seasonings and chopped onions.
2. Add lemon slices. Marinate for 10 hours, be sure to put oppression on top.
3. Thread the pork pieces onto skewers keeping a small distance.
4. Fill the bottom of the air fryer with cherry sawdust, put the kebab on the middle grate. Cook 40 minutes.

Pork skewers with vinegar

• Cooking time: 2 hours 30 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 3448 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

The recipe for pork skewers with vinegar is convenient for most housewives with the availability of all products and a short marinating time. The finished meat has a pleasant sourness, and at the same time it is very soft, juicy, fried. Professionals advise salting pork after pickling, and serving hot barbecue with lemon and fresh lettuce. Seasonings choose carefully, do not abuse them.

Ingredients:

• pork meat - 1.3 kg;
• vinegar 9% - 1/3 cup;
• onions - 3 pcs.;
• salt;
• sugar - 1 tbsp. l.

Cooking method:

1. Cut the washed pork, carefully mix with grated onions with your hands.
2. Dilute vinegar in half with boiled water, add sugar. Marinate the meat with this liquid.
3. After 2 hours, put pieces of barbecue on skewers, fry on an open fire (the coals only smolder) for 25-30 minutes.

Pork kefir barbecue - recipe

• Cooking time: 5 hours 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 3 970 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

This recipe is equally great for turkey, veal, lamb and other types of meat. A very simple marinade, a simple algorithm of work - even an inexperienced hostess can make an ideal dish for a family dinner or picnic. Serve homemade pork skewers on kefir, preferably with onions - this will give it the taste of meat made on an open fire.

Ingredients:

• pork - 1 kg;
• kefir - 1 l;
• white onion - 2 pcs.;
• ground pepper;
• salt.

Cooking method:

1. Salt the chopped meat. Grate with pepper.
2. Mix with grated onion, pour kefir. Marinate 5 hours.
3. Grill on the grill for half an hour.

Pork skewers in the oven on a baking sheet

• Cooking time: 5 hours.
• Servings: 6 persons.
• Calorie content of the dish: 3,956 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty of preparation: medium.

Cooking pork skewers using an oven and a simple baking sleeve is a process that every housewife should master. The meat is juicy, tender, without extra calories and fats. If you use a bird, the dish will be absolutely dietary. Serve with a salad rather than a carbohydrate side dish, and always with pickled purple onion rings.

Ingredients:

• pork neck - 1 kg;
• tomato paste - a glass;
• onions - 6 pcs.;
• sugar - 1 tsp;
• suneli hops - 1 tsp;
• salt.

Cooking method:

1. Break off the pork neck, cut into pieces. Salt, mix with grated onion (1 pc.).
2. After 2-2.5 hours, add tomato paste, suneli hops. Stir, leave for another 1.5 hours.
3. Fill the sleeve with marinated meat, bake at 200 degrees for an hour.
4. Prepare the onion for serving the barbecue by sprinkling the rings with sugar and boiling water. You can take them out after half an hour.

Caucasian style pork skewers recipe

• Cooking time: 5 hours 40 minutes.
• Servings: 6 persons.
• Calorie content of the dish: 4,791 kcal.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty of preparation: medium.

Caucasian-style pork shish kebab is a delicious and incredibly satisfying dish, like everything that is characteristic of the cuisine of this people. You don’t even have to think about how to marinate pork: pour in liquids, wait a couple of hours and continue working. Lamb is also good for this recipe - it is also nutritious and blends perfectly with the rest of the ingredients.

Ingredients:

• pork neck- 1.3 kg;
• white onion - 600 g;
• grape vinegar - 70 ml;
• water - 3 glasses;
• fresh cilantro;
• parsley;
• salt pepper;
• pomegranate seeds.

Cooking method:

1. Cut pork into pieces, mix with onion rings.
2. Salt, add pepper, herbs. After 20 minutes, pour in water with grape vinegar. Marinate 5 hours.
3. Cook on the grill for 17 minutes, not forgetting to turn the skewers with barbecue. Serve sprinkled with pomegranate seeds.

Pork Mineral Water Kebab - Recipe

• Cooking time: 1 hour 20 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 3 894 kcal.
• Destination: for lunch.
• Cuisine: Uzbek.
• Difficulty of preparation: medium.

Barbecue on a mineral water is the famous recipe of Stalik Khankishiyev. The meat is marinated very simply, but extremely effective. The only thing that often raises a question among housewives is how to prepare onion juice. To do this, the onion needs to be grated and squeezed through cheesecloth. The rest of the steps are not difficult. Spices are rubbed clearly before pickling, mineral water should not be opened in advance either. You can cook in a cauldron or on an open fire.

Ingredients:

• pork - 1 kg;
• salt - 1/2 tbsp. l.;
• mineral water - 1 l;
• onion - 1 kg;
• coriander, zira, black pepper - 1 tsp each.

Cooking method:

1. Cut pork into large squares.
2. Grind the spices with a pestle, sprinkle them with meat.
3. Add mineral water, onion juice. Salt.
4. After 45 minutes, spread the pieces of the future kebab over a hot cauldron, cook for half an hour.

Pork skewers in a slow cooker

• Cooking time: 5 hours.
• Servings: 6 persons.
• Calorie content of the dish: 4,767 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: medium.

If you value your time and effort, you should figure out how to make pork skewers in a slow cooker - the dish will turn out no worse than on the grill. The model of kitchen appliances does not play a role - only the frying function is required. An important advantage of this method of cooking delicious barbecue at home is the absence of excess fat: pork is soaked in its own juice.

Ingredients:

• pork tenderloin - 1.2 kg;
• salt - 1 tbsp. l.;
• a head of garlic;
• sour cream - 210 g;
• onion for serving.

Cooking method:

1. Pieces pork meat marinate for 4 hours under sour cream with grated garlic. Salt after.
2. On the “frying” barbecue, you need to cook 50 minutes.
3. Switch to the "porridge" mode, wait another 10 minutes. Serve skewers on an onion bed.

Pork kebab marinade recipes

According to the classical technology, the meat is poured with kefir and necessarily mixed with grated or chopped onions. However, marinating pork skewers at home can be done under a variety of compositions. A few highlights for your table:

• The fastest marinade for pork barbecue is obtained from mineral water. It breaks down fibers very quickly. You can not mix it with anything - pour it and wait 1.5-2 hours.
• The classic onion-kefir version is recommended to be made with the following proportion: 1 liter of kefir and 4 onions for 2 kg of meat. The holding time is 4 hours.
• A spicy marinade is prepared from 1 kg of tomatoes, chopped with a blender, a chili pepper, a couple of grams of coriander seeds and a glass vegetable oil. You need to marinate for 4-5 hours.
• Spicy marinade will be obtained from 6 onions, bay leaf(5-6 pieces), a glass of apple cider vinegar and 400 g tomato paste diluted in half with water.
• Oriental blend of 300 ml pomegranate juice, a couple of cloves of garlic, a pinch of herbs will appeal to connoisseurs of unusual tastes. Marinate for about 6 hours. If you add lime / lemon juice, you can reduce this time.

Find out even more recipes to make the meat tasty and juicy.

Video: how to make delicious pork skewers

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