Pomegranate is a juicy granular fruit of the pomegranate tree, the sweet-sour, tart taste of which is ideal for various meat dishes, including for preparing marinade for barbecue with pomegranate . It contains a huge amount of vitamin C, minerals, tannins, amino acids, tannins and antioxidants, including catechins - organic substances from the group of flavonoids that have a powerful antioxidant effect. That is why pomegranate is recommended for weakened patients, with low immunity, anemia, and also for restoring the body after the harmful effects of radiation, toxic substances, etc.
As a marinade for barbecue, pomegranate goes well with pork, beef, lamb, game and poultry. Mostly pomegranate juice is used to prepare the marinade; grains are used for barbecue appetizers and salads.
Due to the high content of fruit acid, pomegranate juice gives the meat fibers softness, and the finished dish a noble bouquet of sweet and sour aftertaste and a subtle fruity aroma.
How to cook pork in pomegranate juice
Marinate pork in pomegranate juice or narsharab
Cut the pork into portions about 1.5 cm thick. Pour in narsharab sauce or pomegranate juice. Sprinkle with spices. Let the pork marinate in the pomegranate for about 1 hour (or longer).
Pork pieces marinated in pomegranate juice
How to make pomegranate juice from pomegranates
You can open the pomegranate, shake the pomegranate seeds, and place them in a thick plastic bag.
Place the bag on a cutting board and tap it with a hammer or roll it several times with a rolling pin (making sure that the grains do not come out of the entrance to the bag, but accumulate closer to the bottom). Then, poke a hole (or several nearby) at the bottom of the bag and let the juice drain.
You can also add a little pomegranate zest to the marinade, especially if you have dried and ground it in advance. A marinade with pomegranate peel dust will be more tart.
Fry pork in pomegranate juice
Place the marinated meat in a well-heated frying pan with hot oil and fry on both sides over medium heat until browned.
Juicy, tasty and tender pork is ready!
How to fry pork marinated in pomegranate on a grill pan
Heat the grill pan very hot, drop a little oil on it, and grease the pork steaks themselves with oil.
Features of cooking pork in pomegranate juice
Do I need to pound pork before marinating?
Pork is already quite soft meat, and pomegranate juice further softens it. But you can beat the pork for marinade in pomegranate, the pieces will spread out a little.
When to salt fried pork
It is better to salt the pork at the end, when you have already turned it over to the other side for frying. Salt provokes the release of juices from meat, vegetables, and mushrooms. And our task is to keep these juices inside. Juicy meat tastes better, right?!
Delicious, soft and juicy pork and bon appetit!
Marinating meat using sour vegetables and fruits is the most effective way to get a juicy and soft meat dish. Without a doubt, if you are a picnic lover, then you will be interested in delicious kebab in pomegranate juice, recipes for which we will consider in several marinade options. Even the simplest marinade solution based on this fruit ingredient will make you an admirer of this method of marinating meat or poultry forever!
Pomegranate juice (due to fruit acid) makes meat fibers softer, and gives the finished kebab a very noble sweet and sour aftertaste. Many chefs suggest using a factory-made pomegranate product from the supermarket, but a real gourmet will never agree to this! A lover of natural food will go to the supermarket not for a bag or bottle of juice, but for a fresh pomegranate and squeeze the nectar himself! Want to get a kebab worthy of the gods? Then use freshly squeezed juice!
Four conditions for preparing gourmet shish kebab
The right meat
Whatever meat you choose, it should be fresh, with thin layers of white fat and no sinewy parts. If the fat layers are yellow, then the meat is old and the kebab will be dry and tasteless. The best parts are the neck (neck), hip and ribs (pork).
Preparatory processing of sliced meats
Purchased meat must be rinsed under running water and dried with kitchen towels. Next, the meat is cut into portions measuring approximately 5x5 cm, and then each piece is rubbed with salt and spices. And only after such processing, the sliced meat is poured with marinade.
Preparation of marinade and marinating time
The marinating time depends on the quality and properties of the meat, and also, of course, on the marinade chosen. Pomegranate juice has a pronounced piquant sourness and perfectly softens the connective fibers, but it is worth considering the time of exposure of the kebab preparations in the marinade. Meat should be kept in pomegranate juice for at least 10 hours, and ideally two days! This is the only inconvenience of marinade recipes using pomegranate nectar.
Another secret to delicious kebab is the optimal amount of marinade. This applies not only to our recipe with squeezing pomegranate seeds, but also to any marinade mixture. Meat preparations should not “float” in the solution, and the marinade solution itself should be added in small portions, each of which must be driven into the meat, thoroughly mixing all the ingredients of the dish.
The process of roasting shish kebab on the grill
During the baking process, the meat should be sprinkled with water or juice diluted half with water (you can also use factory-made juice from a tetra pack). You only need to turn them over a couple of times, otherwise the dish will dry out.
It is also important to string the pieces tightly enough, without separating them with rings of tomatoes or onions (they only burn and spoil the appearance and taste). After 15 minutes, you should check the readiness of the meat by cutting the outer piece with a knife. If the meat juice is clear, it means the main dish of the picnic is ready!
Lamb kebab step by step recipe with photos
Ingredients:
- Lamb pulp (I cut it from the leg) - 2 kg.
- Onions - 1 kg.
- Garlic - 1 head
- Lemon - 1 pc.
- Vegetable oil - 2 tbsp. spoons
- Pomegranate sauce - 2 tbsp. spoons (can be replaced with 100 grams of pomegranate juice)
- Seasoning for meat: coriander, black peppercorns, red sweet pepper, dried basil, dried thyme, zirra,
- Salt
A successful lamb shish kebab recipe in my opinion. Here, as elsewhere, preparing lamb shish kebab begins with marinating the meat. In this kebab recipe, the meat is marinated in onions, spices, lemon juice and pomegranate sauce. It turns out to be a very tasty lamb kebab, I recommend trying it.
This lamb kebab was prepared according to a recipe that was sent to me by a visitor to my culinary site. Of course, I didn’t follow the description one hundred percent, but I hope that I understood the basis of the kebab recipe correctly. As the author claimed, he sent me a recipe for “a real kebab”, I tried to cook it, and completely agreed with him, the kebab really turns out very tasty! So, I’ll describe how to cook this lamb kebab.
Wash the lamb meat well and very carefully remove films, excess fat and veins. We put the cut fat aside; we will need it later.
Cut the lamb flesh into small pieces about 2 cm, if possible, try to cut the pieces evenly,
Place the shashlik-cut lamb into an enamel bowl.
Peel the onion and cut into thin half rings, then sprinkle the half rings with a small amount of coarse table salt (preferably sea salt), lightly mash the onion with salt so that it releases juice, after which,
The onion goes to the lamb, where it kneads with the meat.
Using the flat part of a knife, crush one teaspoon (more is possible) of black peppercorns. Theoretically, ready-made ground pepper will do, but believe me, freshly ground peppercorns are much better suited for marinating lamb for barbecue , since it is much more flavorful.
And finally, we prepare the salt and spices in which we will marinate our lamb for the barbecue. So, for two kilograms of meat I used the following amount of spices: coriander - 1 teaspoon, black peppercorns (coarsely ground) - 1 teaspoon, red sweet pepper - 1 teaspoon, dried basil - 1 teaspoon, thyme dried - 1 teaspoon, zirra - 1/2 teaspoon. Regarding salt, remember that we added salt to the onion so that it would give juice? you test the meat for salt before deciding on the amount of salt .
Once you have decided on the required amount of salt, send it and all the spices to the meat,
Mix the barbecue lamb with onions, salt and spices thoroughly,
Peel and finely chop 2-3 cloves of garlic,
We send it to our lamb, after which we pour two tablespoons of vegetable oil into the meat,
Squeeze the juice from half a lemon into the kebab.
Pour about 2 tablespoons of pomegranate sauce into the lamb kebab (which can be replaced with 100 grams of good quality pomegranate juice),
And finally, mix the lamb very thoroughly with your hands one more time, and remove the kebab to marinate for 4 hours in a cool place, preferably under pressure. To be fair, I want to say that the author recommended marinating the kebab all night. The photo shows marinated lamb as recommended, but my own experience allows me to say that it is enough to marinate fresh and young lamb meat for 2-4 hours, so decide for yourself how long the lamb will stand before baking it on the grill!
Well, when the lamb for the barbecue is marinated, we take out the trimmed fat, cut it into small pieces and put the meat on a skewer, alternating each piece of meat with lamb fat.
In this way, we string all the lamb onto skewers, after which you can go to prepare the grill, or rather the coals.
As soon as the coals produce even heat, place the lamb kebab on the grill and begin to bake it,
Remembering to periodically (but not too often!) turn the lamb kebab until
Until our meat is completely cooked! Of course, it all depends on the coals and meat, but very roughly, the lamb kebab is baked until fully cooked for about 12-15 minutes.
Well, this is a photo of a lamb kebab that is completely cooked and evenly baked. As soon as you remove it from the grill, while it is still hot and bursting with aroma and heat, you must immediately serve it on the table, either simply on skewers, or
Place the skewers on a plate, sprinkling along the edges with pre-prepared finely chopped onions, cilantro and parsley, and/or
Having prepared a plate in advance with onions, tomatoes, parsley, cilantro and basil (since if you don’t make such a plate in advance, the lamb kebab will simply get cold!)…
Place the lamb kebab , removing it from the skewers and serve the meat as is. Bon appetit everyone and good luck in preparing the lamb kebab recipe described above.
Marinades with pomegranate juice
Now let's look at several options for marinades based on pomegranate juice! You will choose your option based on the ingredients you have in stock and your personal taste preferences.
The simplest recipe for marinade with pomegranate juice
- Pomegranate juice, freshly squeezed – 1 glass
- Onions – 2-3 heads
- Spicy herbs - to taste
This is the basic marinade composition.
The proportion is as follows: for 1 kg of meat - 200 ml of pomegranate juice.
We supplement the main ingredient with fresh onions (2-4 heads): grind 2 heads with a blender (or on a grater) to a pulp, and cut the remaining onions into half rings or rings.
Mix pomegranate juice with onion, season the mixture with dry herbs to taste and begin adding portions to the sliced meat.
After 10-12 hours you can already skewer the kebab and bake it on the grill. Bon appetit!
* Cook's Advice
Fresh herbs added to the marinade remain on the meat pieces and, when fried over coals, the greens become charred and spoil the appearance of your favorite dish. It is much healthier to sprinkle the herbs on the already prepared kebab, and it will also add a spicy aroma to the dish. But if you definitely want to make the marinade richer in aromas, then put whole sprigs of herbs into it without chopping them.
Recipe with sunflower or olive oil
This solution for marinating shish kebab with pomegranate juice contains vegetable oil. Those. We add 2 tbsp to the base marinade. oils What will this give us? The oil envelops the meat pieces and, during baking, it “locks” the moisture in the meat, and the kebab turns out extremely juicy!
When using vegetable oils in marinade mixtures, be sure to take into account that the dish takes a little longer to cook on the grill.
Recipe with alcoholic drink
This marinade differs from the basic one in that freshly squeezed pomegranate nectar is mixed with dry red wine, preferably natural, Cabernet variety. Those. we take not 200 ml of nectar, but half. The remaining 100 ml is red wine.
We do not add grated onion pulp, but simply cut the heads into rings or half rings, mash the onion with our hands so that it releases its juices and mix with the meat.
Wine made from the Cabernet grape variety has a pronounced astringency, which is transferred to the finished kebab. As a result, we get an extremely spicy taste of the meat dish!
If you replace cabernet with dry white wine, there will be no astringency, but rather a noble sourness. If you add 50 grams of cognac, then even a discerning gourmet will cry out: “Eureka!”
Recipe with mineral water
A wonderful and very effective way to make the main dish of a picnic juicy and flavorful! The main secret of this marinating method is to pre-soak the meat pieces in highly carbonated mineral water. Gas bubbles break down connective tissue, the components of the marinade penetrate deeply and completely saturate the entire thickness of the cut meat. For this soaking, one hour is enough, then we squeeze out the soda and then proceed according to the recipe.
We hope that our marinades and subtleties of cooking shish kebab in pomegranate juice will make you a kebab guru, and your family will enjoy the well-deserved reputation of the best chefs!
This weekend we are going to have a barbecue. But there was little time to prepare such an important event :-) Wonderful pork ribs were bought quickly, all that remained was to marinate them. The marinade recipe was born instantly, you just had to open the refrigerator and see the Narshrab sauce.
The Narsharab sauce itself is a highly concentrated pomegranate juice and has a fresh aroma and a bright sour taste. Just like everything in nature, flavors in cooking must also be balanced. If you put something sour, be sure to add something sweet. In this case, we used flower honey; it not only balanced the taste, but also gave the dish light summer notes. Unlike lean pork, pork ribs are not suitable for...
Well, what would a kebab be without aromatic spices? We added our favorite cumin, coriander and freshly ground black pepper mix......
Of course, the marinade could not do without onions, because it helps make the meat softer and more tender.
The kebab turned out to be very aromatic, tender, with a bright taste. Even dad, who is not an ardent fan of meat, said that he is always ready to eat such kebab. This was music to our ears..... and a balm to the cook’s heart :-) Try cooking kebab marinated in Narshrab sauce and honey this summer season, and it is quite possible that this meat recipe will become your favorite.
Ingredients:
- Pork ribs - 2 kg;
- Onions - 6 pcs.;
- Narsharab sauce - 70-100 ml;
- Honey - 5 tbsp. l.;
- Garlic - 1/2 head;
- Zira - 1 tbsp. l.;
- Coriander - 1 tbsp. l.;
- Salt and pepper to taste.
How to cook pork kebab with narsharab:
Step 1
Wash the pork ribs, dry them with a towel, cut them into bones and place them in a deep container.
Step 2
Peel the onions, wash them and cut them into half rings. Finely chop the garlic.
Step 3
Pour the onion on top of the meat, season with coarse salt, spices and gently mash the onion so that it releases juice.
Step 4
Add Narsharab sauce and honey to the pork kebab. Now you can mix everything thoroughly. Close our kebab with a lid and leave for 20 minutes. Let it sit for a bit so that all the flavors have time to mix. After 20 minutes, open the kebab and try our marinade, all flavors must be balanced, if it is too sour, then add a little more honey, if the sweet taste dominates, then Narsharab sauce.
Step 5
We leave our pork kebab to marinate for at least 2-3 hours.
Step 6
Grill the pork skewers over moderate heat on a grill. Be extremely careful, pork ribs contain a lot of loose fat, which will be rendered very much when baked. On the one hand, this is good, the kebab from pork ribs will turn out less fatty and more juicy and fried, on the other hand, the rendered fat will drip onto the coals, which will instantly light up. Therefore, we will have to constantly adjust the amount of coals under the kebab and often turn the grate. And no water or marinade to put out the fire! You'll just ruin the meat!
Step 7
Since we fry pork shish kebab in fairly large pieces, and even on the bone, when it is ready, we make small cuts in the meat to determine readiness. Is the meat ready? Then everyone run to the table, such a kebab should not have time to cool down)) Bon appetit!
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Pork steaks or tenderloin are suitable for cooking, which can be beautifully served in the form of medallions. Choose a soft cut, without rough connective tissue, then the meat will be tender and juicy. Spices are added to a minimum. The emphasis is on the marinade. Pork in pomegranate sauce should be tender and soft, slightly sweet, with a beautiful caramel crust.
In the recipe I used Turkish pomegranate sauce, it is thick, richly fruity, and tastes more sour than sweet. If you add Azerbaijani Narsharab, it is more concentrated, so you can safely reduce the amount to 1 tablespoon per 500 g of meat or adjust the concentration to your taste (the more pomegranate sauce, the stronger its sweetness will be felt). You can marinate all night in the refrigerator, the taste of the dish will only benefit from this.
Total prep time: 75 minutes Cook time: 15 minutes Yield: 4 servings
Kebabs: recipes, marinades, sauces
Is it possible to find at least one person indifferent to such a dish as kebab? Just at the mere mention of it, our imagination draws a picture of a skewer, no, two, or better yet three, with appetizing pieces of meat on it and traditional onion rings between these pieces. And all this pleasure is in nature with friends or with family.
Shish kebab is a sacrament and tradition. This is the most ancient dish.
What meat to choose in order to get a wonderful, juicy and incredibly tasty kebab: pork, veal, lamb, poultry - choose for yourself.
You can also prepare shish kebab from fish, seafood and mushrooms, and Passion.ru will help you with this by presenting original recipes for preparing marinades and sauces.
Choose meat for barbecue that is young, lean, not frozen or fresh.
Marinades for barbecue
The simplest marinade is onions and spices - and no vinegar. Replace it with lemon juice or pomegranate juice. If you still want a vinegary note to your barbecue, add a few drops to the marinade.
You can also use mineral water, kefir, yogurt, yogurt, dry wine, mayonnaise, and vegetable oil to prepare the marinade. You can marinate shish kebab in beer, soy sauce, mustard, and citrus juices. Tomato juice and the tomatoes themselves are also suitable for the marinade.
Spices play an important role in cooking barbecue. In addition to traditional pepper and salt, you can safely use spices and herbs: cumin, coriander, nutmeg, cloves, bay leaves, cumin, saffron, parsley, cilantro, mint, rosemary, ginger, garlic and many others.
Meat preparation
The meat must be cleaned of films and tendons, cut across the grain into medium cubes, approximately 3 by 3 centimeters. If you like larger pieces, cut the meat to your liking.
7 types of kebabs
1. Pork
It is impossible to dispute the fact that pork kebab is a win-win option. Thanks to the fat in the meat, the kebab turns out tender, soft and juicy. But here it is important to buy the right part of the carcass for the barbecue. It is best to buy pork that is not very fatty, preferably neck, rib chops, shoulder or ham. The carbonate will be too lean and the kebab will come out dry.
Pork ribs shashlik
Ingredients: Pork on ribs – 2-3 kg, Adjika – 2-4 tablespoons, Onion – 1 kg, Salt – 20-30 g, Pepper – 5 g.
Preparation: Cut the ribs into pieces, salt, pepper and grease with adjika. Cut the onion into medium cubes or half rings, mash with your hands to release the juice. Mix the onion with the meat, leave it for 3-4 hours in a cool place, you can cook it the night before, leaving it to marinate in the refrigerator.
You can use another method. Place the onion on the bottom of the dish, the meat on the onion, and another layer of onion on the meat. The layers can be repeated if there is a large amount of meat. The last layer is always onions.
Remove the marinade from the finished ribs, thread them onto skewers or place on a wire rack. The heat from the coals should be enough to cook the meat completely, which is very important for pork dishes.
You can serve shish kebab with young green onions, radishes and various greens.
2. Beef
You can make shish kebab from veal or young beef, but it will still be a little dry. If you decide to cook beef shish kebab, then it is better to take tenderloin.
Preparation
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- We wash the pork and cut it across the grain. You can cut it into small pieces or make steaks - the optimal thickness is two fingers. It's even better if you bought tenderloin. In this case, cut into medallions 2 cm wide; no need to beat.
Place the pieces of meat in the marinade. Leave at room temperature for 1 hour or put in the refrigerator for a longer time, covering the top with film to prevent it from airing. Turn the pieces over from time to time so that they marinate more evenly.
Heat a grill pan or cast iron until red hot. Lubricate with vegetable oil. Place the pork in a hot frying pan, shaking off any excess marinade. Quickly fry on both sides over maximum heat, 2-3 minutes on each side, no more. It is important not to overdry. In addition, there are residual marinade on the surface of the meat, which over high heat will quickly turn into caramel and create a crust. If you overcook, the steaks (or medallions) may burn on top.
If the handle of the frying pan does not come off, then transfer the fried meat to a baking dish. Pour the rest of the marinade on top and keep in the oven at 160-180 degrees for no more than 10 minutes (the exact time depends on the size and thickness of the piece, so check that clear juice flows out).
The meat should be ready, and during this time the marinade will thicken and can be used as a sauce. This is what finished steaks look like, with a caramelized crust.
If you did not cook whole steaks/medallions, but cut the pork into pieces, then everything is much simpler here. When the meat is marinated, heat the vegetable oil in a frying pan, then fry the pork with onions, pour over the remaining marinade and bring to readiness, stirring frequently. No need to bake.
Serve with salad and greens. You can also offer grilled vegetables, such as baked peppers and potatoes, as a side dish. Bon appetit!
How the kebab turns out depends largely on how the meat is marinated. If you don’t marinate it at all, then when grilled over coals it will become dry and tough, and it will be impossible to eat. Only a properly prepared marinade can soften the meat fibers, so that the meat is fried without having time to dry out and remains tender and juicy. To soften meat fibers, acidic products are most often included in the marinade, one of them is pomegranate juice. Many gourmets prefer marinade for shish kebab with pomegranate juice, but in order to properly marinate meat in it, you need to know a few subtleties.
Other pickling options with pomegranate
With mineral water
In this recipe, the meat pieces are soaked in mineral water for an hour before being marinated in pomegranate juice and spices. You need highly carbonated water! Gas bubbles break down the connective tissue of meat fibers, thereby allowing the marinade to penetrate into the deeper layers. After an hour, the meat is squeezed out and marinating begins.
With alcoholic drinks
For this marinade, instead of a glass of pomegranate juice, take half a glass of juice and the same amount of alcohol.
A mixture of pomegranate and tart red wine gives the finished kebab an incredibly piquant taste.
If you add white wine, you get meat with a noble sourness.
But, according to gourmets, shish kebab marinated in pomegranate juice and cognac turns out to be especially successful.
It is believed that pomegranate sauce goes especially well with fatty meats. Thanks to it, fried pork is easier to digest in the body.
Vinegar allows you to marinate meat efficiently, softening the meat fibers, thanks to which it quickly has time to fry without having time to dry out. But because of it, the kebab acquires a pronounced sourish taste with not the most pleasant notes. Fortunately, there are products that allow you to marinate meat no worse, and at the same time give the kebab a pleasant aftertaste. These products include pomegranate. Marinade for shashlik with pomegranate juice is chosen by true connoisseurs of shish kebab, for whom the perfection of taste in every aspect is important.
Cooking features
Marinade for barbecue with pomegranate juice can be very different, but the general principles of its preparation do not depend on the recipe.
- Marinade for shish kebab with pomegranate juice is suitable for any type of meat, including poultry. The spices used give it the necessary flavor and aromatic shades. Choose those that best suit the type of meat you use for barbecue.
- The marinade made from pomegranate juice is very mild, so you won’t be able to marinate old meat with veins in it. However, it is not advisable to choose this for barbecue, even if a marinade is used that softens the meat in a short time. Preference should be given to meat from young animals. Presence of fat layer is desirable. It is also equally important that the meat you use for barbecue is not frozen. When defrosting, it loses some of its moisture, and you risk cooking dry kebab.
- A barbecue marinade with pomegranate juice is only suitable for you if you are preparing for the event in advance. The fact is that meat should be kept in it for at least 10 hours, but ideally it is left in the marinade for a day. Only poultry meat can be marinated faster, but it also needs to be marinated in the evening so that it has time to sit in pomegranate juice for at least 6–8 hours.
- To prepare the marinade for barbecue, you can use pomegranate juice, which is sold in stores. However, in this case it is necessary to carefully study the composition, since the juice is needed undiluted. It will be even better if you cook it yourself. To do this, you need to peel the pomegranate, place the grains in gauze folded in several layers and crush them well through it. Ideally, you should only have bones left in the gauze.
- There is no need to salt the meat right away, since salt tends to draw moisture out of foods, and you want the meat to retain it. For this reason, you can salt the meat an hour before frying the kebabs - this will be quite enough.
- The kebab will turn out juicier if you add vegetable oil to the marinade. Olive is best, but you can use something else that is odorless.
- Carefully choose the container in which you will marinate the meat. The fact is that aluminum, when in contact with acidic products, which includes pomegranate juice, oxidizes, releasing harmful substances. For this reason, it is better to choose a glass or ceramic container for pickling. Enamel cookware and stainless steel cookware also work well.
Otherwise, just follow the directions in the recipe, and you will be able to properly prepare meat for shish kebab in pomegranate marinade.
What kind of firewood is best to choose for barbecue with pomegranate?
One of the secrets of good roasting, juiciness and aroma of any kebab, including with pomegranate, is in correctly selected wood that has been burned to the desired state. Use apple, pear, cherry or apricot wood for grilling kebabs. An excellent, but rare option in central Russian latitudes is saxaul, beech and grapevine.
To split firewood, use a hand ax - a wood splitter - a convenient and safe tool with which you will split the workpieces into logs of equal size. This will help prepare the “correct” coals - evenly burned and retaining heat for a long time.
Classic barbecue marinade with pomegranate juice
- meat – 2 kg;
- pomegranate juice – 0.4 l;
- vegetable oil – 100 ml;
- onions – 0.7 kg;
- seasoning, salt - to taste.
Cooking method:
- Prepare the meat. To do this, you need to wash it, dry it with a kitchen towel and cut it into cube-shaped pieces of 4–5 cm each.
- Rub the meat with seasonings.
- Peel the onions and cut them into thin half rings. If you want the meat to marinate faster, you can grate some of the onion.
- Add onion to meat. Mix with your hands, distributing the onion evenly.
- Pour oil into the container with the meat. Mix it with your hands again.
- Pour pomegranate juice over the meat, stir and put in the refrigerator.
You can grill shish kebab 10–12 hours after the meat has been placed in the pomegranate marinade. An hour before this, the meat must be salted and mixed.
Marinade for shish kebab with pomegranate juice and mineral water
- meat – 2 kg;
- pomegranate juice – 0.5 l;
- onions – 0.5 kg;
- mineral water – 0.5 l;
- salt, spices - to taste.
Cooking method:
- Rinse the meat, dry it, cut into pieces, the size of which should be about 5 cm.
- Place the meat in a bowl or pan, pour in mineral water and leave for an hour. Mineral water must be carbonated, otherwise the expected effect will not occur, because the task of mineral water is to soften the meat fibers with bubbles.
- Peel the onion and cut into thin half rings, remembering well to release the onion juice.
- Drain the mineral water and dry the meat. Rub it with spices.
- Add the onion to the meat along with the released juice, stir.
- Pour pomegranate juice over the meat and refrigerate overnight.
Thanks to the use of mineral water, the marinade with pomegranate juice will work better and the meat can be fried after 8-10 hours.
How to cook pork kebab:
Take a large pan, cut the pork into square pieces (you need to do this so that the meat is fried on all sides), place it so that the bottom of the pan is covered. Then cut the onion into small rings and place it on the meat. Cut the lemon into circles or semi-circles, place on top of the onion, but not in a whole layer, but about three to four circles per layer. Then add the meat, onions and lemon circles again.
Each layer needs to be salted, this should be done when you have just laid out a layer of meat, also sprinkle it generously with barbecue seasoning. There is no need to sprinkle salt or seasoning on the onions and lemons. When you have laid out all the layers, pour a liter of pomegranate juice over the kebab, place a plate the width of the pan, and use a jar of water on it as a weight. Place the marinade in the refrigerator for 10-16 hours.
Then we start preparing the pork shish kebab. Thread meat, onions and lemons onto skewers.
Fry the kebab in the grill over coals until cooked. This kebab will be a pleasant snack at the dacha, and herbal tea for the bath will create a feeling of solitude with nature. Bon appetit!
The photo recipe was prepared by Irina Shipilova, aka Solomyshka, especially for the site
Spicy marinade for shish kebab with pomegranate juice
- meat – 2 kg;
- pomegranate juice – 0.5 l;
- onions – 0.5 kg;
- mayonnaise – 100 ml;
- spicy adjika – 50 g;
- soy sauce – 100 ml.
Cooking method:
- After washing and drying the meat with napkins, cut into pieces of suitable size.
- Mix adjika with mayonnaise, place this mixture in a bowl with meat. Toss with your hands until the sauce coats each piece.
- Cut the onion into thin half rings and add to the meat.
- Mix juice with soy sauce. Pour marinade over meat. Mix everything well and put it in the refrigerator.
You need to marinate the meat in pomegranate juice with the addition of sauces for 10–12 hours; the poultry meat will be ready for grilling over coals after 6 hours.
Marinade for shish kebab with pomegranate juice makes the meat juicy and tender, with a slight sour aftertaste. Any tomato sauce, as well as tkemali sauce, will go well with this meat.
