Meat marinade recipes: simple, quick and tasty

Pork carbonate kebab: marinade recipe

Professional barbecue makers simply beg amateurs not to use vinegar for marinating. Especially if the dish is prepared from carbonate.

It is better to choose one of the following compositions:

• Onion rings, salt, seasonings. There is a lot of onion, at least half the weight of the meat.
• Lemon, onion and mineral water. Finely chop the onion, add freshly squeezed lemon juice and rub it with your hands. The salted and peppered pork and onion mixture are layered. Watered with mineral water. Per kilo of meat – 4 onions, 1 lemon, 1.5 glasses of water.
• Very juicy pork kebab is obtained using tomato marinade. The meat and onions are poured with tomato juice (you can use store-bought juice), mixed with a small amount of vegetable oil, aromatic herbs and spices.

If you are afraid that the pork carbonate kebab will still turn out to be harsh, add chopped kiwi or small slices of pineapple to the chosen marinade. Naturally, fresh.

Do not try to reduce the marinating time. Even “fast-acting” formulations must soak the meat for at least five hours. It is better to marinate the pork in the evening: by the time you get to the picnic site in the morning, it will definitely be ready for frying.

Secrets of roasting meat on the grill

We will tell you below how to select and marinate meat. In the meantime, let’s reveal the basic secrets of roasting meat on the grill. There are two main methods for cooking - baking on skewers or cooking on a barbecue grill.

The firewood must be lit in advance, it must burn out, and the meat can be cooked on coals that have turned an ash-gray color. In this case, the coals will provide even heat.

Advice! If your coals have gone out, then in order for them to turn red again, you need to wave a piece of cardboard or something similar over the grill. The influx of fresh air will ensure reheating of the coals.

Cooking on skewers

If we cook on skewers, then the meat must be skewered in advance. It is advisable to use flat skewers, since round ones often turn pieces of meat. By the time the coals are ready, the kebabs should be prepared. We string the pieces of meat so that they touch each other, but do not press too tightly. If the meat is skewered too thin, the pieces will start to burn. And if you string it too tightly at the joints, the pieces will not be baked.

If you use lean pork, then you need to alternate pieces of meat on skewers with pieces of lard, so the kebab will turn out more juicy. If desired, you can string vegetables mixed with meat. Most often, onion mugs and tomatoes are used.

The sharp end of the skewer must remain free, the length of the free end must be at least 5 cm. Place the prepared skewers tightly on the grill with “gray” coals. In order for the meat to be thoroughly fried, it is necessary to periodically turn the skewers and also change their places, since in the center of the grill the heating is usually stronger than at the edges.

About firewood

The taste of any kebab is greatly depleted if it is fried on briquettes. Ideally, the grill should be heated with natural firewood - birch, alder, oak. Firewood from fruit trees gives the barbecue a delicious aroma. Cherry, pear, plum, and apple trees are suitable. It is better not to use coniferous wood. It is resinous, “shoots” and gives a specific smell to the meat.

It is also better to light the fire naturally, using paper, small twigs and shavings. Chemical ignition speeds up the process, but can ruin the taste of the dish.

We won’t describe the frying process itself: everyone who has ever gone to a barbecue has these skills. The main thing is to take your time, string the pork more tightly and make sure that the coals maintain an even heat and do not flare up. And your outdoor recreation will be successful, fun, and most importantly – delicious!

Mayonnaise marinade

Many people like to marinate pork in mayonnaise. This marinade option is ideal if you use lean pork tenderloin. For 1 kg of pork you need to prepare:

• 4 onions;
• 300 gr. mayonnaise (preferably homemade);
• salt, pepper, seasonings to taste.

Cut the pork into pieces, pepper and sprinkle with seasonings to taste. Grate the onion or puree it in a blender. You can simply chop it finely and mash it with your hands to release the juice. Mix the onion mixture with the pork and mix well.

Add mayonnaise. Ideally, you should use homemade sauce, since the industrially produced product contains preservatives and other not particularly healthy additives. Mix the meat with mayonnaise and leave the pork in the refrigerator for 12 hours.

Before frying, add salt, but not much, since mayonnaise is already salty.

Fruit marinades for barbecue

What to marinate shish kebab in if the usual products for this are not available? It turns out that fruits are also an excellent addition to barbecue, giving it its own unique flavor. Which? Each fruit has its own tonality, which they share with the kebab.

Kiwi as the best ingredient for marinade

The acid contained in kiwi perfectly softens the structure, while maintaining its juiciness and softness.

For 2 kg of meat you will need:

• kiwi – 3 pcs.;
• onion – 1 kg;
• ground black pepper – 10 g.

The main fruit in our recipe should be finely chopped: a blender or grater is perfect for this purpose. Cut the onion into half rings. Mix the resulting mixture with meat.

Marinating takes only 40 minutes thanks to the intense yet gentle kiwi juice.

Marinating with pomegranate juice

It can be very successfully marinated in pomegranate juice. The result is a kind of homemade narsharab that envelops every piece.

For 4 kg of meat you will need:

• pomegranate juice – 1 l;
• onion – 500 g;
• ground red pepper - a pinch;
• paprika - a pinch;
• coriander - a pinch.

Grate the onion. Grind the coriander grains. Rub the pieces of future kebab with this. Pour pomegranate juice over everything and leave for 8 hours. The result is a bright-tasting kebab.

When making a marinade, remember that not a single component will save you if the sacrament of preparation itself is neglected. Follow the cooking rules and you will always get the perfect dish.

Choosing quality meat

The key to success is the freshness of the product.

Important criteria when choosing meat are:

• freshness;
• fat content;
• color;
• consistency;
• smell;
• humidity.

Between fresh and chilled meat, we give preference to the latter. The taste of such a product will be much brighter and more harmonious.

Frozen meat is also suitable for making barbecue. But, if it was frozen only once.

Which animal or bird meat is best suited for barbecue? The deciding factor is individual preference and diet.

On this topic:

Winter preparation of beans in tomatoes - two in one: and...

Jul 25, 2020

For meat, fish, sauce and pizza - tomatoes in their own...

Jul 23, 2020

BACK FORWARD 1 of 255

Description

Pork marinade

– a kind of sauce used to soften meat and give it a brighter taste. Consists of sour liquids, salt, all kinds of spices and herbs.

In cooking, there are a huge number of recipes for marinades for all types of meat and fish products. The recipes are unique and include ingredients that go well together. According to professionals, it is the dressing that plays the main role in obtaining the excellent taste of a meat dish.

.

The history of marinade and the pickling process as such goes back centuries. Many peoples who lived on the coasts of seas and oceans and had access to sea water used it to preserve food from spoilage (salt served as a natural preservative). And nowadays, some northern peoples soak and even boil fish in sea water.

Modern cooking has slightly complicated the composition of this product. The popularity of pickling was increased by the favorite food of outdoor vacationers - shish kebab.

Composition of the marinade

The composition of pork marinades can be very diverse. Here, a lot depends on the tastes and preferences of the people who take up the preparation of meat.

The use of marinated meat is especially in demand in the spring and summer. No company can go on vacation without barbecue. Traditionally, the most common and in demand meat for barbecue is pork. A piece of pork meat on its own, fried over an open fire or grill, is unlikely to delight you with a delicious, juicy taste. Pork without preparation after heat treatment will simply turn into a dry, tough piece.

Marinating is aimed at softening the meat product and speeding up its cooking. So, after marinating, the cooking time for pork is significantly reduced, and the meat remains juicy and soft.

The most commonly used marinades for barbecue are:

• as a base: vinegar, wine, kefir, soy sauce, mustard, juices (tomato, orange, pomegranate, etc.);
• spices and spices: ginger, pepper, nutmeg, coriander, cinnamon, cloves, cumin, rosemary, curry, marjoram;
• onion and garlic.

It is recommended to replace traditional acetic acid with tartaric or citric acid, since vinegar itself makes pork tough

.
Naturally, you don’t need to use all the spices at once. For example, marjoram and rosemary or pepper and caraway seeds combine well.
There are conflicting opinions about salt in marinade. Some say that salt draws juice from the meat, and therefore you need to salt the pork at the very end, just before heat treatment. Although, on the other hand, soy sauce, which is often used in marinades, is quite salty, but softens the fibers of the meat and gives the dish original taste.

Classic marinade for barbecue

Classic recipes are not outdated or boring methods. These are ways in which you can marinate meat for barbecue without any problems or fear. They have been tested for years. The dishes are distinguished by their bright richness with a smoky aroma, but without foreign impurities.

For the simplest marinade, ingredients familiar to everyone are used:

• pepper and salt;
• table vinegar;
• onion.

The onion is cut into thin rings and the more there is, the better. Typically, this is half of the meat used for barbecue.

Identically cut pieces of meat are laid out in layers in a bowl.

Each layer is covered with onions and poured with a small amount of vinegar.

To improve the taste of the kebab and better fry it, add a little vegetable oil to the marinade.

The meat should be left in the marinade for at least 4 hours. Salt and pepper are added only before threading the ingredients onto a skewer. The onion is also strung on a skewer.

Alternative recipe using wine

If you need to give up vinegar, what should you use as a replacement? An excellent alternative that does not overshadow the naturalness of the dish and does not contribute to its drying is dry wine.

For 2 kg of meat you will need:

• onions – 1 kg;
• dry red wine – 200 ml;
• spices for barbecue - 2 tbsp. l.

Mix onion sliced ​​into half rings with meat. Pour in the wine, adding spices.

Marinating time: overnight in the cold.

Salt should be added after marinating is completed. This preserves the juiciness!

Onion marinade for barbecue

A simple marinade for barbecue is created from almost nothing: onions and spices. The set of the latter may be different, but we give preference to calm, harmonious shades.

For 1.5 kg of meat you will need:

• onion – 600 g;
• ground red pepper – 0.5 tsp;
• paprika – 0.5 tsp;
• dried cilantro – 50 g.

Many people mistakenly think that onion rings will give the meat all the juiciness from the vegetable. To marinate meat for barbecue in onions, and not just adding it, the root vegetable must be finely chopped. Simple slicing won't work. You need to puree the vegetable using a blender or grater.

Now there are two ways things can go:

• Squeeze the juice from the resulting mass.
• use the resulting onion pulp.

In any case, it will turn out to be an excellent dish. When heated, the pulp will immediately set and “seal” all the juice. Marinating in juice has another positive side: you don’t have to worry that the onion crust will start to burn.

And of course, spices - don’t forget about them.

It will take about 4 hours for the marinade to transform the meat into food of the gods.

Onion marinade is considered the best marinade for barbecue, since the juice secreted by the root vegetable is a good softener.

On this topic:

Sour dessert for gourmets - how to soak apples for the winter...

Useful viburnum - harvesting for the winter and methods...

We are preparing a fragrant dessert - pear jam for the winter,...

It will completely replace cognac on the festive table - vodka...

BACK FORWARD 1 of 129

Marinade for shish kebab with mayonnaise

The fatty structure of mayonnaise has long been appreciated by chefs. It has a positive effect on meat when marinated.

For 2 kg you will need:

• mayonnaise – 500 g;
• onion – 400 g;
• spices - to taste.

Rub the meat, cut into pieces, 15 minutes before marinating with spices without using salt. After which each piece separately and collectively is coated with mayonnaise. Onions are added after mayonnaise and mixed with the total mass of the prepared dish.

Marinating will take 12 minutes if stored refrigerated.

Recipe 6. Marinade for pork with mineral water. Express. (30 minutes).

For 1 kg of pork tenderloin you will need 0.5 liters of mineral water (Essentuki, Borjomi or any other salty mineral water). In principle, it can be done with aqua-mineral or any other water - it is not the minerals that will give us softness, but the gas contained in the water.

• Onions 2 pcs. rings
• Mustard beans
• Mixture of red and black ground pepper
• Dried cumin
• Bay leaf - 3 pcs.
• Salt 1 heaped teaspoon

This kebab can be marinated while the coals are lit. Fresh meat is a must and everything turns out amazingly juicy! Just don’t go too small with the pieces. 5-6 cm squares are just the thing! And you can use it on skewers and on the grill.

Good day, my wonderful readers. Agree that sometimes you really want to cook something tasty and unusual. In this case, marinades often help me out. It's one thing when you just fry a piece of meat. And, believe me, pork that has been pre-marinated before heat treatment has a completely different taste and aroma. Today I’ll tell you my favorite recipes for making pork marinade for frying in a pan.

Naturally, dishes prepared from chilled pork are tastier. But if you purchased frozen meat, do not despair. A vinegar marinade will help save the situation, but more on that later.

But if it seems to you that such frying is not enough for the chops, put them in the oven. At a temperature of 170-180 degrees, bake the chops for 10-15 minutes. By the way, in the article about pork in the oven

All the subtleties of such heat treatment are described.

You can fry pork in a regular thick-bottomed frying pan or on. The dishes should be as hot as possible.

For pork steaks, both vegetable oil and butter can be used. But remember, if you decide to cook with butter, the pan should not be too hot. Otherwise, the oil will start to burn and ruin the dish. Chefs believe that it is better to fry in vegetable oil.

Recipes with marinade

Below I present to your attention 5 options for cooking with marinating. Cook, and then write in the comments about the results of your culinary exploits. And to whet your appetite, catch some delicious photos. They certainly won't leave anyone indifferent