Cooking barbecue has long been a spring-summer tradition. Not a single trip to nature, to the countryside, or out of town is complete without this signature dish. Juicy and tasty pieces of meat cooked in the fresh air - what could be better on weekends or holidays?
One of the secrets to preparing the perfect kebab lies in the ability to properly marinate the prepared meat. The marinating process, as a rule, is long, but what to do if you don’t have much time, and you are planning a spontaneous trip to barbecue? There is a solution: this article contains the best methods, tips and tricks for preparing a quick marinade for pork shish kebab.
The most delicious marinade for pork kebab with lemon and onion
Shish kebab with a lemon-onion marinade turns out to be very soft, even if we use the back part of the pork carcass rather than the neck part of the pork carcass to prepare it. In principle, it is better to make cutlets or broth from this meat, but the natural fruit acids of lemon and onion will do their good work - they will soften the fibers of the meat and it will become tasty and tender. Your guests will love it. So feel free to get down to business!
Let's take for the recipe:
- Pork ham – 3 kg
- Onions – 6 pcs.
- Lemons – 3 pcs.
- Salt - to taste
- Freshly ground black pepper - to taste
Preparation:
- Rinse the meat under the tap and dry it.
- Peel the onion.
- Wash the lemons, cut off unnecessary tips at the ends of the fruits.
- We take salt at the rate of 1 tsp. per 1 kg of meat.
- Grind black pepper in a mortar or mechanical device.
We cut all the meat into fairly large pieces, and cut across the long muscle fibers. In this case, the pieces are easy to string onto skewers and they will never fall apart or fall during frying.
- Cut the onion into half rings.
- Cut the lemon into pieces as convenient for you. It helps soften the pork, absorb spices, and protects the meat from severe burning.
Now we begin to put the pork and other products for our marinade into a large pan. To do this, we alternate layers:
- First layer - place pieces of meat on the bottom of the pan. Sprinkle with a pinch of salt and add the same amount of coarse black pepper.
- The second layer is onion. Wipe, mash the onion so that it releases its juice and place on top of the meat.
- The third layer is lemon. In the same way, take a handful of lemon slices and squeeze tightly so that most of the juice pours out of the lemon. And we also throw it on the bow.
- Then we repeat layer-by-layer laying until the meat runs out.
Sprinkle the last layer of meat with salt and pepper. Cover with grated onion and lemon. We thoroughly crush the mass of our workpiece without disturbing the layers. Just press the food with your palms or fists for a couple of minutes to better separate the juices and soak the meat.
When your hands become wet from the juice and you can see that there is a lot of moisture, we finish preparing the kebab. Cover with a lid and leave to marinate overnight.
The next day you can start grilling the kebab. There are no special conditions for its preparation. The shish kebab cooks very quickly. Considering that there is a lot of raw meat prepared, you may have to fry it in batches. One batch of kebabs will take 15-20 minutes. Turn the skewers frequently, making sure they don't burn. Bon appetit!
With champagne
An unusual and very tasty kebab can be prepared in a champagne-based marinade.
- pork pulp - 1.7 kg;
- onion - 4 medium;
- salt;
- dry champagne - bottle;
- spice mixture “For barbecue” - 2 tbsp. l.
We cut the meat, cut the peeled onion into rings. Mix the meat slices with salt and spices; the spices should be evenly distributed throughout the meat. Then add the onion and stir more carefully so as not to break the pieces that are fried along with the meat. Afterwards, fill everything with champagne, mix a little and close tightly. As with mineral water, it is important to prevent the gas from the marinade from evaporating. Marinate the meat for at least three hours.
Quick marinade for pork shish kebab using mineral water
Mineral water has the best effect on meat. The muscle fibers swell and very quickly absorb spices and water itself. They are saturated with onion juices and the meat becomes incredibly tasty. This meat only takes 10 minutes to fry! Imagine - 10 minutes and the delicious, juicy, rosy and aromatic kebab is ready! Oh-oh, yum-yum! My mouth is watering!!!
Let's take it for the recipe:
- Pork neck – 3 kg
- Onion – 700 gr
- Salt – 3-4 tsp. (taste)
- Narzan 300 ml
- Coriander – 1 tsp.
- Basil – 1 tsp.
- Savory (citron) – 1 tsp.
- Red hot pepper – 0.5 tsp.
- Sweet paprika – 1 tsp.
- Vegetable oil – 50 ml
Preparation:
Cut a piece of pork from the best part of the carcass for barbecue into medium-sized pieces.
Salt and add all the spices to the meat one by one. They are all listed above. But this does not mean that you need to take them. You can add the spices you like best or just buy ready-made bags at the store.
Now take the onion and cut it into half rings. Once again I want to remind you!
If you want the onion to impart all its valuable substances and wonderful aroma to the meat, do not forget to squeeze the onion with your hands before mixing with the meat. The better you wash it, the more onion juice will be released.
Isn't it better to use a blender and just make onion slurry? No, not better! The liquid onion burns when frying and the kebab will not look beautiful. And whole mashed onion slices will gradually release juice and the meat will be completely saturated with it. So, let's squeeze, squeeze!
Everything is ready for the marinade and you can mix it with the meat. So that a large number of products are mixed evenly, we place the workpiece in layers in a large pan: a layer of meat with spices, a layer of onions. And so on until the meat runs out.
And now the secret ingredient! Mineral water with gas! We'll take Narzan. Buy in a glass bottle. He is the best, natural.
This is what mineral water does to barbecue! It loosens the meat and it very quickly begins to absorb everything that is in the pan: onion juice, water, spices. It is saturated with everything that, when fried, will make the kebab incredibly aromatic, tender, and delicious.
Close it with a lid and leave until the morning. And at night let it infuse.
By the way, if you have a great desire, you can taste this divine food in just an hour! This is the fastest way to marinate pork kebab. Yes Yes! Prepared the meat with marinade. While the wood is burning, coals are formed. Thread the pieces of meat onto skewers and fry! It will be delicious!
Well, we planned to start frying only the next day. We open the lid of the pan and see that the surface of the workpiece has become somewhat dry. Let's lift the mass of meat with our hand and look at the bottom. There wasn't even a drop of liquid left. And this means only one thing! All the liquid - water and juices - is inside the pieces of meat. There's not a drop of moisture there either. Super! Super! This means that the meat has completely absorbed the soda and all the juices! The barbecue will be delicious, simply incredible!
So, light a fire, prepare hot coals and lay out skewers with meat and all other goodies! Walk - just walk! Snacking is so dense and tasty!
The kebab turned out excellent! Moderately fried, golden brown, with crispy crusts here and there. And in just 10 minutes! Vegetables will take longer to bake.
By the way, I took this recipe from the Internet. The author talked about another trick, which I will now tell you about!
How to make sure you get the juiciest and most delicious kebab? To do this, do you need to repeat what they do in most restaurants and kebab shops?
You need to put fresh pork in the freezer for a day. When defrosted, it becomes dehydrated. And when you then add any product to it (mineral water, onion, lemon kefir), it very quickly absorbs moisture and juices. And then it gives all the taste to us when we start eating kebab. Super!
Preparing the sauce and frying the kebab
17. Place the meat on skewers. The meat should be dressed tightly, but not pressed tightly together. Our coals are already ready. Place the skewers with meat on the grill.
18. While the pork kebab is cooking, prepare the sauce. Take mayonnaise and ketchup for barbecue.
19. Chop one slice of onion and a clove of garlic very finely, using a knife.
20. Pour oregano, savory, basil into a mortar and add onion and garlic to them. Be sure to add a little salt so that the garlic releases its juice.
21. Grind everything well in a mortar. Add mayonnaise and ketchup to the mortar. Mix everything well until smooth. Our sauce is ready.
22. Don’t forget to turn the skewers to the other side every 30 seconds so that the meat is set on all sides, the juice remains inside, and there is a tasty crust on top. After a light crust has appeared, turn it over less often, if necessary.
23. The meat is cooked. It was on fire for 18-20 minutes. Do not keep it for a long time, otherwise it will dry out.
Cut a piece and look inside. The meat turned out juicy. We cut a piece in half, and everything around is covered in juice.
The meat turned out tender. Melts in your mouth. Eat it with the sauce that we prepared and of course with herbs and vegetables.
Bon appetit!
Video - Delicious kebab marinade for the May holidays!
Bon appetit!
Recipe for pork shashlik marinade with vinegar and onions
Many people are conservative in their habits and cook shish kebab according to the recipe of their parents, who, back in Soviet times, were very fond of this meat dish, and the filling was prepared from vinegar and onions.
Barbecue vinegar plays the same role as lemon, mineral water or any other means that increases enzymatic reactions in meat. Thanks to these reactions, the meat becomes more loose, soft, juicy, and tasty.
But in modern conditions, special attention is given to proper nutrition and many people prefer to take kiwi, kefir, ayran, and sparkling water for pouring meat. Just not vinegar!!!
We will not argue about which is better, we will simply give you a recipe according to which you can very tasty cook shish kebab with a marinade based on vinegar and onions. And you decide for yourself which method to choose.
Let's take for the recipe:
- Pork neck – 2 kg
- Onion – 1 kg
- Salt, pepper - 1 tsp each. for 1 kg of meat
- Apple cider vinegar 6% – 100 ml
Preparation:
Cut the meat into medium pieces. The meat is wonderful. Very soft. It has streaks of fat, but this is what makes the pork tender and juicy. Shish kebab from the neck is never tough. The marinade only reveals and enhances the positive aspects of wonderful meat.
Now let's cut the onion into half rings. They always take half as much as meat. Since we have 2 kg of meat, then we will take 1 kg of onions.
And now you can make our preparation, from which in 6-8 hours you can fry kebab. Take a convenient container and place a layer of onion on the bottom. You need to mash it well so that it releases the juice. Throw in a pinch of salt and pepper. Sprinkle with 6% apple cider vinegar.
We place pieces of meat on the onion, onto which we also throw a pinch of salt and pepper.
Next, we continue to lay out the onions and pork. Salt and pepper. Sprinkle with vinegar.
Finally, mix the marinade well with the meat to release more juice. Place in the refrigerator overnight.
In the morning we go to the dacha. We prepare the grill, hot coals. We string pieces of meat onto skewers and begin a very pleasant action. The coals shouldn't burn; we don't need a flame. But the heat must be strong so that the pork is fried and becomes tasty, wonderful.
Fry the kebabs for 5 minutes on each side, turning several times. In general, the frying process takes no more than 15-20 minutes. Checking the readiness of the meat. To do this, we make a deep cut on the piece. If the meat turns whitish and clear juice oozes, then our dish is ready.
All that remains is to remove the skewers from the grill and transfer them to the table. Some people like to remove all the meat at once into a large bowl or plate. I love eating shish kebab straight from the skewer. It tastes better this way! And tomatoes, cucumbers, garlic, pickled onion rings. Mmmmm, how delicious! Bon appetit!
With mayonnaise
- meat - 1 kg;
- onion - 3 units;
- tomato - 1 unit;
- vinegar concentrate - 3 tbsp. l.;
- pepper and salt;
- mayonnaise - 300 gr.
Cut the meat into small pieces and place in a container for marinating. Half of the onion is used only for pickling; we cut it into small half rings. Combine with meat, salt and pepper. Mix.
Next, pour mayonnaise and vinegar over the pork and mix thoroughly again. Cut the remaining onion into thick rings, and do the same with the tomato. Place on top of the marinated meat. Cover tightly with a lid and marinate for about 12 hours.
On a note. When preparing shish kebab, it is important to turn the skewers frequently - this will ensure that the meat is evenly fried and acquires a uniform, appetizing shade, without scorching.
How to prepare marinade for pork kebab with soy sauce
Once, while visiting, I tried an interesting dish. Shish kebab with soy sauce. The meat turned out to be very soft, tasty, and spicy. It was clear that more than just soy sauce was used for the marinade. I caught a hint of ginger. I love it very much, so I always know when it’s added to dishes. I was also struck by the somewhat sweet taste of the meat. True, barely noticeable, but it gives a rich note to the dish. I just couldn’t figure out whether they had added sugar to the dressing? But then I found out the details of the recipe and am passing it on to you. Try it, this is a very aromatic, juicy, tasty dish. I will definitely prepare it for the opening of the spring season at the dacha. The May holidays are coming soon.
For the recipe you need to take 1.5 kg of pork, from the neck, of course. But cut it not into cubes, but into tiles, since it will be fried not on skewers but on a grill.
And we immediately start marinating the kebab. Place all the pieces of meat into the pan. Pour 100 ml of soy sauce.
Now add 2 tablespoons of delicious buckwheat honey. This is where the original sweetish taste of meat and honey aroma come from. I love this supplement! I will learn and remember.
- Here's how we add ginger! Just cut off a piece 3-4 cm from the root. Remove the skin.
By the way, there is no need to peel the ginger skin, as we do with potatoes. It can be scraped off very easily with a sharp knife. Grate this piece on a fine grater. In this case, much more juice is formed than if we simply cut it into small pieces. Let's collect the ginger pulp and put it in a saucepan too.
- We do not add salt to the meat, since there is already a lot of it in soy sauce.
Now mix everything thoroughly so that each piece gets its share of spices and goodies. Then the meat will be saturated with juices, become very tasty, and we will get all this when we start eating this amazing meat.
You can fry it an hour after marinating. It quickly absorbs delicious juices. So let’s prepare the grill and immediately start frying the meat not on skewers, but on the grill. Bon appetit!
A very interesting recipe. But despite the original taste and aroma, this is still a meat dish, and not a sweet pie. Therefore, it should be eaten with baked potatoes, tomatoes, green onions, dill, parsley and fresh cucumbers.
How to marinate pork in kefir?
The recipe for pork kebab on kefir is one of the most common options:
- pork meat;
- onion;
- kefir - 1 l;
- ground pepper;
- mayonnaise - 3 tbsp. l.;
- chopped fresh green dill.
As usual, the onion is cut into rings, and the meat into pieces. Everything is mixed by hand and poured with kefir at the end.
Marinate for at least 4 hours, stirring occasionally.
Note! Any marinade can be used to cook pork kebab in the oven. You can marinate pork this way before frying or baking.
Very tasty and juicy kebab with mayonnaise marinade
Mayonnaise is a universal dressing for many salads, casseroles, and sandwiches. How can you bypass the kebab without making a mayonnaise marinade for it? You know, it turns out very tasty. The meat is very juicy, with a bright taste and amazing aroma. In general, some advantages! Do it, you won't regret it. Moreover, our recipe also contains another very tasty addition - tomato sauce. So it tastes even better. Simply delicious. Real jam!
Let's take for the recipe:
- Pork, neck – 1.5 kg
- Onion – 700 gr
- Salt, pepper - to taste
- Mayonnaise – 3 tbsp.
- Tomato juice – 300 ml
Preparation:
- First, let's take care of the onions for the marinade. Cut it into thin half rings. (1)
- Give it a good squeeze, remembering to release as much juice as possible (2)
- Let's add salt and pepper. At this stage, you can add any of your favorite spices. (3)
- After this, mix again and remember. (4)
Cut the pork into large cubes that can easily be placed on skewers.
Mix the onion and meat thoroughly for 2 minutes. The pork pieces should be completely enveloped in the onion and completely saturated with juice.
Add 3 tablespoons of mayonnaise to the meat. It's better if it's homemade mayonnaise. Then add tomato juice or blend peeled ripe tomatoes (300-400 g) with a blender.
Mix all the marinade ingredients very thoroughly with the meat pieces. This completes the preparation of mayonnaise dressing for pork.
It is not necessary to wait several hours for the meat to soak in vegetable juices and mayonnaise. After just 2 hours, the workpiece can be used for frying on skewers. The result is tender meat that melts in your mouth. The pieces are soaked in juice, which flows from them like a river. Well, a very tasty product. Prepare yourself, you won’t regret it!
How to deliciously marinate with onions?
- pork tenderloin - 1 kg;
- large onion - 2 units;
- salt - 1 tbsp. l.;
- ground pepper - ½ tbsp. l.;
- fast. butter - 50 gr.
Let's start with the meat: rinse it, dry it with paper towels to remove excess liquid, cut it into small pieces and put it in a pan. Add salt and pepper - if you like it spicier, you can add more pepper, or even add a little hot chili powder, just a couple of pinches.
We cut one onion into large rings, which are convenient to put on skewers. Separate the rings and set them aside for a while. Finely chop the second onion, for example, in a blender and add it to the meat. Mix by hand for a few minutes. Pour oil on top and mix again by hand so that the marinade is well distributed throughout all the pieces. Afterwards, place all the onion rings with the meat, and carefully mix so that the rings do not break. It is worth marinating for at least 4 hours, but it is better to leave it in the refrigerator overnight.
Video on how to prepare a classic marinade for pork kebab
There was a lot of good things in Soviet times, although when we became Russia, everyone rejoiced and rejoiced. Relations between people were cordial and sincere. There wasn’t much entertainment, and when a person was asked what he did on weekends, the answer often sounded like this: “Yes, the guys and I gathered for a barbecue.”
Yes, such an unpretentious dish united people and brought them closer together. How many friendly groups have gone through life together. So shish kebab was a cult dish for our mothers and fathers. And today we will prepare a meat miracle from pork exactly according to the recipe of our ancestors, as we then called our far from old parents.
Watch this interesting video and find out how our parents prepared barbecue. There was only one recipe. Find out which one from the video. Enjoy watching!
Well, friends! We have brought all the recipes for barbecue marinades into a coherent system:
- You need to understand the main thing - the effect of absolutely any pouring is aimed at softening the meat. Make it juicy, pliable, so that it is easy to chew, so that there is no dryness, so that the juice flows from it like a river.
- Plus, if you also choose the right meat (pork neck, loin, carb, ham), then success is guaranteed. The kebab will turn out incredibly tasty.
- Well, the last thing! What specific dressing to choose (with vinegar, kefir, lemon, etc.) is your choice. Try making a product with different products and choose the best one for yourself!
Well, I wish you great culinary success! Enjoy the wonderful kebabs that you have prepared with your own hands. Treat your loved ones and guests!
Until next time
How to choose the right meat
The best cuts are the neck or boneless haunch. For those who like it on the bone, the loin is perfect.
Delicious kebab comes from the best meat.
That's all for now. I advise you to try different options and choose the one you like best. And finally, I want to share an observation - shish kebab cooked with different marinades turns out equally tasty.
Author of the publication
offline for 2 days
With vinegar
- Cooking time: 20 minutes.
- Number of servings: 12 persons.
- Calorie content of the dish: 306 kcal.
- Purpose: for dinner.
- Kitchen: author's.
- Difficulty of preparation: easy.
The following recipe will help you learn how to prepare a marinade from vinegar. It differs from the usual options in that it involves the use of white wine vinegar rather than table essence. The combination of such a soft component with spices and spicy vegetables makes the filling aromatic and spicy, which gives the necessary taste to the pork. Guests and friends will like this original version more than the classic one.
Ingredients:
- garlic – 3 cloves;
- onions – 2 pcs.;
- white wine vinegar – 40 ml;
- sesame oil – 60 ml;
- sugar – 10 g;
- hot pepper – 3 pods;
- cloves – 2 g;
- rosemary - a pinch;
- cinnamon – 10 g;
- thyme - a pinch;
- thyme - a pinch;
- bay leaf – 2 pcs.
Cooking method:
- Press the garlic through a press, finely chop the onion, cut the hot pepper in half.
- Mix all ingredients, pour over meat overnight, and refrigerate.
- In the morning, drain in a colander, drain, and season with fresh chopped dill if desired.
With lemon
- Cooking time: 10 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 23 kcal.
- Purpose: for lunch.
- Kitchen: author's.
- Difficulty of preparation: easy.
How to prepare a marinade for pork with lemon and onion will be indicated below. The original combination of lemon juice with onion rings will make the meat juicy and aromatic, and when you bite you will feel the delicate fibers. Fresh mint adds a piquancy to the filling, which feels like a slight refreshing chill and emphasizes the appetizing taste of fried meat.
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Ingredients:
- onions – 2 pcs.;
- lemon – 1 pc.;
- garlic – 5 cloves;
- fresh mint - 2 stalks.
Cooking method:
- Cut the onions into rings, press the garlic through a press.
- Scald the lemon with boiling water and cut in half. Leave one part for decoration, squeeze the juice out of the second. Tear the mint with your hands.
- Rub the meat slices with juice, garlic, sprinkle with onion rings and mint leaves. Leave under the film and press for 4 hours, skewer the kebab mixed with onion rings, fry until done.
- When serving, garnish with lemon slices.
Cooking the toughest meat soft
The simplest kebab recipe is made from fresh meat. But what if you cook meat over a fire from a frozen, not quite suitable piece of meat? Don't despair, but rather write down the sequence of actions.
Ingredients:
- 1.5 kg. meat;
- 3 glasses of 200 ml. dry red wine;
- 300 gr. homemade mayonnaise or sour cream;
- 3-4 large onions;
- Spices for meat, salt to taste.
Cooking the toughest meat soft
How to cook:
- Now you will learn how to cook delicious pork kebab. This marinating recipe will help out in any unforeseen situation.
- Cut the meat into small pieces, pour wine over it.
- Leave the meat to marinate in wine for 2-3 hours.
- Prepare homemade mayonnaise based on sunflower oil, mustard and eggs. Butter and mustard are the ingredients that soften the meat well.
- You can also use full-fat sour cream or cream instead of mayonnaise.
- Onions will help you make shish kebab at home from particularly tough pork into a softer one. To do this, peel the onion and puree in a blender.
- Add onion puree to cream or mayonnaise.
- Add spices, pepper. Stir and leave to marinate for 2-4 hours.
- Add salt before serving.
