With the arrival of spring, I want to breathe in the freshness and aroma of blossoming trees. It is at this time that people celebrate May Day and Victory Day, on which they go out with their families to nature.

What rest can be without tasty and fragrant kebab pork? Then a lot of questions arise. "How to choose the right meat?" "What is the best marinade to cook?"

So, the choice of the recipe takes place individually, depending on taste preference. We propose to consider the main options for making a marinade for barbecue.

Pork kebab marinade recipe to keep the meat tender (simple classic kiwi recipe)

Kiwi contains natural acid in its composition. For pickling, it is best to use natural ingredients than artificially created in the form vinegar essence... It is important to remember that when connecting the filling with meat, it cannot be left overnight, since exotic fruit strongly softens meat fibers. Therefore, this step by step recipe is considered the fastest, tastiest and most aromatic.

Products:

• pork (sirloin) - 1.6 kg;
• kiwi - 120 g;
• turnip onions - 420 g;
• spices, salt to taste.

1. Rinse the meat, cut into pieces of the same size, add a little salt and pepper. Stir with light and pressing movements.

2. Remove the husk from the onion. Using a blender, blend until smooth. Combine it with meat, stir.

3. Peel the kiwi. Turn into gruel and put in meat, stir and leave to marinate for 2 hours. After the time has elapsed, it is allowed to fry.

Next, I suggest you consider options for marinade for pork kebabs, which I once cooked myself and accordingly tasted. As the saying goes: "there are no comrades for taste and color" - choose your recipe for barbecue and go to nature faster!

Marinating meat correctly is the most important step in preparing a delicate and aromatic dish. The chosen method determines the taste of the finished ingredient. Although the pork pulp will the highest quality, it all depends on the marinade made.

These step-by-step recipes will help you make meat tasty, flavorful, and tender. The main condition for cooking is to observe the proportions of meat and the main product for the marinade.

The easiest way to pre-prepare the meat pulp for frying is to marinate in a large number of onion slices. Due to the significant release of onion juice, the meat softens, and when frying it turns out to be tender and soft.

Products:

• pork fillet - 2 kg;
• onions - 2 kg;
• ground pepper - 25 g;
• lavrushka - 5 sheets;
• table salt - 10 g;
• granulated sugar - 10 g;
• lemon juice - 80 ml;
• ground coriander - 5 g.

1. Peel the onion, wash and cut into medium-sized cubes. Crumble the lavrushka with your hands into a separate bowl.

2. Combine prepared ingredients in a blender bowl and chop until puree.

3. Rinse the meat, dry it and cut into equal pieces. Combine in a capacious container with prepared onion gruel, spices, sugar, salt and lemon juice. Mix thoroughly, cover and leave in a cool place for 6-10 hours.

Pork shashlik - marinade with mayonnaise

A simple and common way to make marinade for pork meat... Experts recommend using fatty mayonnaise sauce or purchased Provencal, but no additives. For piquancy add ketchup "Shashlik", as it contains fragrant spices.

Products:

• turnip onions - 500 g;
• meat without bones and skin - 1.5 kg;
• grill seasoning - 30 g;
• liquid smoke - 5 ml;
• Provencal mayonnaise - 40 g;
• ketchup - 45 g;
• table mustard –2 tsp;
• garlic - 4 cloves.

1. First of all, you need to prepare the pork: rinse, dry and cut into equal pieces. Peel the onion from unusable parts, chop into strips.

2. Combine meat, onion and seasoning in a large container. Leave on for 60 minutes, after covering it. In a separate bowl, combine mayonnaise with ketchup, mustard, chopped garlic and liquid smoke.

3. Grease the meat pieces with the prepared mass, cover and put in the refrigerator for 3 hours.

Barbecue marinade with vinegar and onions for pork barbecue

Make a wine vinegar marinade and spicy herbs pretty easy and simple. The difference from other cooking options is the absence of vinegar essence. The filling turns out to be fragrant, sharp, thereby giving unusual taste pork.

Products:

• onion - 400 g;
• meat pulp - 1.5 kg;
• white wine vinegar - 50 ml;
• garlic - 4 cloves;
• sesame oil - 55 ml;
• granulated sugar - 2 tsp;
• chili - 15 g;
• carnation - on the tip of a knife;
• cinnamon - 0.5 tsp;
• thyme, thyme;
• lavrushka - 2 leaves.

1. Pre-process the meat, cut into suitable pieces. Peel the garlic, rinse and pass through a press. Chop the clean and prepared onion into strips.

2. Peel and cut hot pepper into 2 equal parts. Combine all liquid components with free-flowing spices, mix thoroughly.

3. Pour into meat, add garlic and onion. Stir the contents well, cover and store in a cold place for 8 hours. If necessary and desired, before frying, it is allowed to sprinkle the pieces with finely chopped dill.

Classic barbecue according to the Caucasian recipe from the chef of the Caucasian cuisine restaurant

According to the chef himself, the secret of making the most delicious barbecue is the right meat and the right spices. So he fries meat only from the pork neck and marinates according to the classic recipe: thyme, two types of pepper (black and red), Bay leaf, vinegar and vegetable oil, onion and salt.

Watch the video and everything will become clear to you:

Pork kebab marinade with soy sauce and lemon

The composition of the marinade has an acidic base, since the lemon fruit is used for cooking. In turn soy sauce will give the finished dish a certain piquancy and a beautiful blush during frying.

Products:

• pork pulp without skin, bones - 2 kg;
• turnip onions - 1.5 kg;
• lemon - 1 fruit;
• pork spices to taste;
• table salt - 30 g;
• a mixture of ground peppers;
• soy sauce - 50 ml.

1. Rinse the meat pulp from blood, dry with disposable napkins. Chop into medium cubes and place in a convenient bowl.

2. Peeled onions, chop into half rings. Mash a little with your hands and combine with meat pieces.

3. Squeeze fresh juice from the lemon fruit, add spices and pepper mixture, pour in soy sauce. Mix thoroughly with light, pressing movements. Cover, put in a cool place for 4 hours with regular stirring. Half an hour before frying, add salt.

Pork shashlik - kefir marinade

The fermented milk drink contains acid, which makes the meat pulp softer. Kefir for this dish will come in handy. It is important to remember that you should not marinate the pieces in kefir for a long time. Otherwise, the result will be the same as in acetic acid... The time interval is from 3.5 to 4 hours. V Tatar cuisine a special kefir drink - "Ayran" is used in the classic recipe.

Products:

• pork neck - 3 kg;
• turnip onions - 1.4 kg;
• kefir - 1 l;
• table salt;
• ground black pepper;
• a mixture of spices (coriander, paprika, nutmeg, zira);
• dry dill, basil;
• ground red pepper.

1. Rinse the pork and dry it with clean disposable napkins. Cut into 5 cm by 5 cm cubes. It is better not to chop into small pieces, otherwise the meat will turn out to be a little dry. Large ones, on the contrary, may not be fried. Place in a plastic bowl for easy mixing.

2. Peel the onion, rinse and chop into strips. In order for the vegetable to start the juice faster, it needs to be crushed a little. Define in a container for meat.

3. Thoroughly mix everything, making light and pressing movements. Add prepared spices, dry herbs, ground pepper and fermented milk drink. Mix everything well, cover and put in a cool place for pickling, but not the refrigerator. Do not forget to stir the contents of the container from time to time.

In time, it will be enough 40-60 minutes before the start of the barbecue. It is recommended to salt the meat 10-15 minutes before cooking, since the salt particles draw out all the juices from the pulp, therefore, the dish will not turn out soft.

Pork shashlik marinated with mineral water (mineral water)

For a large number meat is better to use mineral water for the base of the marinade. It quickly penetrates deep into the fibers, making them juicy and soft. And if you add aromatic dry herbs and spices, then the composition for meat will become ideal.

Products:

• pork pulp without bones, skin - 4 kg;
• onions - 1 kg;
• paprika - 2 tablespoons;
• coriander (seeds) - 0.5 tsp;
• ground black pepper - 10 g;
• salt.

1. Rinse the meat, dry with dry napkins and cut into equal pieces. Remove husks and other parts that are not edible from onions. Chop into half rings and combine with meat pieces. Cover and leave for 60 minutes to absorb the onion juice.

2. After the expiration of the time, add all prepared spices and seasonings, mix thoroughly. Then pour in mineral water. Fill with liquid so that it completely covers the pieces.

3. Cling film hermetically close the vessel with meat in the marinade. Leave in this form for 8 hours, or better for 10 in a cold place.

Salads for nature:

Pork kebab marinade with tomato juice (pasta, sauce)

Meat pre-marinated in tomato juice, sauce or pasta turns out to be no less tasty. It is recommended to choose the base carefully, but it is better to opt for the product. homemade or tomato adjika... With packaged juice, it is important to look at the composition, since the less preservatives, the better.

Products:

• meat pulp without bones and skin - 3 kg;
• tomato juice - 900 ml;
• turnip onions - 1.5 kg;
• barbecue seasoning to taste;
• table salt to taste.

1. Rinse the pork and dry it with clean disposable napkins. Cut into equal sized pieces and place in a convenient pickling container.

2. Peel the onion, remove unsuitable parts for food and rinse. Cut into several pieces and scroll through a meat grinder.

3. Combine the prepared mass with meat pieces, add seasonings and juice, mix thoroughly. Cover and marinate for 4 hours. It is important to remember that salt is added half an hour before frying.

Instead of juice, you can use tomato paste... Meat is prepared in the same way, only 0.5 kg of concentrated puree is taken for 3 kg of meat.

And often they serve barbecue.

Marinade with pomegranate juice

The beauty of this step-by-step recipe is that no matter what additional spices are taken, the marinade will still give off a pomegranate. The meat turns out to be licky, soft and spicy in taste.

Products:

• pork (sirloin) - 4 kg;
• a mixture of ground peppers;
• caraway;
• coriander;
• oregano;
• paprika;
• lavrushka;
• turnip onions - 1.5 kg;
• pomegranate juice - 1 l;
• salt to taste.

1. Rinse the meat, dry and cut into cubes of the same size. Peel the onion from husks and other parts unsuitable for food. Shred into rings or half rings, as you like. Combine in a separate container, mix thoroughly and leave in a cool place for 60 minutes.

2. After the time has elapsed, add the prepared spices, the main thing is not to overdo it. Leave again for 1 hour, and then pour in the required amount of pomegranate juice. Stir well, leave the container with the contents for 6-8 hours, stirring the contents regularly. Add salt half an hour before grilling meat.

With beer

Beer lovers will love this recipe. By the way, gourmets, and maybe even you, will like it more than with vinegar or mayonnaise. Barbecue on beer exudes the aroma of malt, the aroma of live fermentation. I only advise you to buy beer that is really fresh and lively, for others of lower quality you can spoil the taste of barbecue.

Ingredients:

• beer (dark or light) - a liter bottle or two half liters;
• onion- 500 grams;
• garlic - 3 cloves;
• ground coriander - 2 teaspoons;
• paprika - 2 teaspoons;
• salt to taste;
• ground black pepper - to taste.

Everything is the same as in the previous recipes. Prepare the meat, finely chop the onion, the garlic can be chopped or squeezed in a crush.

Add spices, garlic and onions to the meat. Stir gently and pour over the main ingredient - beer. Let it be saturated and saturated for 6-10 hours.

How to choose the right pork meat?

It is important not only to properly prepare the marinade for meat, but also to know the recommendations for choosing pork:

1. For a juicy shish kebab, a neck, shoulder blade, loin are perfect.

2. The color of the meat should be pink. The lighter, the younger the animal is, and the dish itself will turn out to be much tastier and softer.

3. There should be a natural shine, dullness indicates that the animal is not young. If you cook such a piece, then the kebab will turn out to be tough and tasteless.

4. Fat layers should be white, not yellow.

5. The smell is natural.

6. Acquiring a piece of meat is required to take pits, films and skins.

How to roast a barbecue properly?

Before you start frying the pickled meat, the pieces must be properly put on the skewers. They are strung evenly, so that the meat is evenly throughout the skewer, and also so that nothing hangs in the form of separate pieces. The onion must be removed from the meat completely, otherwise it will start to burn and the taste of the kebab will change.

Step-by-step technology for frying meat:

1. make coals yourself or purchase ready-made ones. Remember to keep the coals smoldering. The heat is weak - the meat is dry, and if tongues of flame come out, then the pieces will burn. In order for the temperature to be maintained approximately the same, it is recommended to keep a bottle of water near the barbecue;
2. put skewers with skewered meat on the grill; if necessary, it is allowed to additionally coat each piece with vegetable oil. So, the meat will bake faster and will not remain raw inside;
3. turn skewers regularly. This is required so that the pieces are evenly fried;
4. be sure to follow the cooking process and not leave the barbecue anywhere;
5. check the meat for readiness, remove it from the skewers onto a clean plate.
6. Serve ready meal allowed with fresh vegetables, boiled potatoes... As a sauce, you can use garlic, soy, pomegranate, tomato.

Now you know how and know how to cook the most delicious barbecue so that the meat is soft and juicy. Use any marinade recipe and shock your family and friends.

Bon appetite! And have a great weekend!

With the onset of the long-awaited warmth, we all want to get out into nature, go to a summer cottage or get together for a hike with friends. Delicious homemade pork barbecue can double the pleasure of outdoor recreation.

Delicious shashlik fried in nature (on a fire or grill) is not just food, it is a special tradition, a ritual. It is even believed that only men know how to cook soft and juicy kebab right. However, this is not a very difficult task, the main thing is to strictly observe the cooking technology.

What meat to choose for barbecue

The answer to this question primarily depends on your taste. Traditionally, kebabs are made from pork, beef or lamb. If you like meat with a little fat, you can choose a shoulder of lamb or pig neck. If you prefer lean meat, choose beef tenderloin or loin.

You can make a more dietary shish kebab from chicken or turkey, the breast or thigh parts of the bird are perfect for it, you just need to clean the meat from the skin and bones.

How to marinate a kebab so that it is soft and juicy

There are a lot of ways to marinate kebabs. The right kebab marinade depends on the type of meat you choose. Georgian barbecue marinade with the addition of tkemali sauce and pomegranate juice is ideally combined with lamb.

Pork shashlik is usually marinated in onion juice or dry red wine. Tender veal tenderloin is usually marinated with aromatic herbs with olive oil... Remember, the fattier the meat, the sharper the spices should be.

Kebab from the collar can be flavored mustard marinade or a hot pepper marinade. Chicken kebabs very tender, so they are often soaked in a cream or citrus marinade. This sauce makes the meat softer and prevents it from drying out over the fire.

There are also more original types of kebab marinade, for example, marinade based on yogurt, kefir and even black tea.

The main thing is to make the marinade in advance, because it is necessary to marinate the meat for the shish kebab for at least 8 hours. To make the meat better saturated, you can put it under pressure, and add spices, onions, garlic or other vegetables to the marinade.

The best marinade recipes for pork kebabs

There are many more options for marinating a kebab than many people think. The correct marinade for kebabs depends on the method of roasting, the availability of vegetables and, of course, the type of meat. In total, there are more than fifty different variations of kebab marinating, we will focus on the 9 most common.

Pork kebab marinade in soy sauce with onions without vinegar

For a holiday in nature to be a success, you need to marinate a good kebab in advance! Pork kebab will be an ideal treat for all loved ones. No doubt everyone will like this kind of meat! The most important thing is that the meat is thoroughly saturated with the marinade and fully prepared for grilling on the grill!

Soft and juicy meat with a haze aroma will become not only a delicious dish of seasonal outings to nature, but also an occasion for friendly conversations and a positive attitude of vacationers. A simple, but very tasty recipe for pork kebab you need to take note of in order to use it on occasion!

Required Ingredients:

• 1.5 kilograms of pork meat;
• 5 large onions;
• 50 milliliters of soy sauce;
• 3-4 teaspoons dry grill and kebab seasoning;
• to taste of table salt;
• head of garlic;
• 50 milliliters of vegetable oil;
• 50-60 milliliters of beer.

Pork skewers in soy sauce with onions - a step by step recipe with a photo:

Cut the pork into large cubes. It is convenient to work with frozen meat. The pieces should be approximately equal. Place the meat in a deep container.

Peel the onions. Cut into rings. Put the onion in a bowl with meat.

Pour soy sauce into the meat mass.

Immediately pour in vegetable oil. This product will soften the meat. Combine with soy sauce for a great liquid that makes the pork pieces tender.

Add spices. Send garlic chopped with a knife to the total mass.

Mix everything with your hands. The kebab should stand in a cold place for 24 hours.

After that, the meat can be grilled over charcoal.

Put the kebab on the wire rack, fry the meat for about 20 minutes. The grate, during frying, must be turned over several times so that everything is fried sequentially.

Also, the meat should be watered with beer so that it is juicy and tender. If desired, beer can be replaced with mineral water with gas.

Ready, pork kebab can be eaten. Bon Appetit!

Pork barbecue onion marinade with vinegar

For lean pork neck, loin, or beef tenderloin, almost any marinade will work, but onion marinade is most commonly used. Cut onions or red onions into large rings, pour two tablespoons of wine vinegar, sprinkle with a mixture of salt, coriander and pepper and put in heat for several hours so that the onions let the juice out.

Put in a large container in an even layer onion rings, and put pieces of meat on top. Alternate layers of meat and onions evenly, pour the remaining onion juice on top and leave the container with the marinade in the refrigerator for a day, covering it with something heavy.

Spicy marinade with mustard and paprika

A marinade for fatty pork, such as sternum, ham or collar, is usually made with the addition of hot spices- mustard or red pepper with large quantity vegetables.

Mix 3 tablespoons of hot mustard and 3 tablespoons of granular mustard in a bowl, add 4 grated pieces of garlic and half a glass of soy sauce.

Place the meat, bell pepper rings and onion rings in a container. When spreading mustard mixture on meat, try to rub it in as hard as possible.

Video: Marinade for pork kebab on kefir

For a tender pork kebab you will need:

• 2 kg of pork meat;
• one liter of kefir;
• head of garlic;
• 6-8 onions;
• parsley, salt and pepper to taste.

Preparation:

Georgian barbecue marinade with pomegranate juice

Georgian marinade with pomegranate juice and walnuts besides pork, it is also great for lamb. For this marinade you need to grind 100 g walnuts in a paste, mix with salt, sugar, garlic, cilantro and hot pepper and pour this mixture with a glass of pomegranate juice.

Pork kebab yoghurt marinade

This marinade turns out to be very tender, it also goes well with poultry kebabs. Just combine plain white yogurt, salt and hot peppers... Marinate the meat for at least 5 hours. It is customary to serve such a shish kebab without vegetables.

Tomato marinade for pork kebab

This version of the marinade is made on the basis of tomato paste and onions. If the tomato paste is very concentrated, you can add a tablespoon of sugar and half a glass of water to it. Pork kebab is baked on a skewer with tomatoes and mushrooms.

Marinade with the addition of dry red wine

Wine marinade- the second most popular type of marinade, it goes well with any meat. It is best to use semi-dry red wine for it.

Wine must first be infused with bay leaves, cloves, pepper and lemon juice.

Meat in wine must necessarily be under oppression - this way it will be soaked better.

Pork kebab marinade with lemon and onion

This marinade can be made on the basis of lemons or oranges with the addition of sliced ​​onions, sugar, salt, paprika and hot pepper (optional). The citrus marinade will make the meat taste very tender and original.

Tea marinade for barbecue

Perhaps the most unusual kind of marinade. It is made from strong black tea, salt and black pepper. Great for mutton kebabs. The meat is infused in it relatively quickly - from 3 to 5 hours.

The main thing is to strain the tea leaves well and put the meat under pressure.

Pork kebab in a tea marinade is served with baked tomatoes.

Video: Pork shashlik - a quick marinade on mineral water with lemon

Ingredients:

• 3 kg of fresh pork;
• 2-3 onion heads medium in size;
• one lemon;
• packing of spices for frying meat;
• 0.5 liters of carbonated mineral water;
• salt and pepper to taste.

How to cook:

Pineapple marinade for pork skewers

Mix in a bowl Pineapple juice, tomato paste and soy sauce, add rings of onion and bell pepper. Insist meat for 6 hours. When frying a kebab over a fire, pour the rest of the marinade on it every 5 minutes so that the marinade is baked with the meat.

Pork kebab marinade with mayonnaise

Would need:

• pork meat - 1 kg;
• mayonnaise - 200 ml. (for the marinade, it is better to take about 67% fat);
• onions - 5-6 large onions;
• salt and spices to taste.

How to marinate pork skewers in mayonnaise with spices:

Cut the meat into slices about 7-8 cm thick.

Too small pieces should not be made, otherwise the kebab may turn out to be dry and burnt.

Peel the onions, wash and cut into large wide rings. Combine the onion, mayonnaise and spices with the chopped meat. Stir gently and spread the onion evenly in the pork bowl. Pickle for a day.

After the specified time has elapsed, string pieces of meat with onions on a skewer alternately and fry over a fire or on a grill.

Make sure that the fire does not burn. The shish kebab should be cooked over the heat, so if the fire flares up, put it out with a little water.

To cook the pork skewers evenly, turn the meat skewers periodically. After 40 minutes, delicious pork kebab in mayonnaise marinade with onions will be ready.

Pork shashlik in its own juice

There is a special type of kebab that is gaining popularity in the Scandinavian countries - nude kebab. The preparation of this kebab does not involve the use of marinade and vegetables.

Nude shashlik is pure meat cooked on an open hot grill until medium rare. This dish allows you to subtly feel the taste of meat without foreign smells and additives. But for its preparation it is necessary to use very fresh meat of a young animal.

Most often, such a shish kebab is prepared from a dairy lamb or piglet 3-12 months old, while the meat should not be frozen or any other processing.

But keep in mind! Barbecue without marinade from regular meat runs the risk of getting tough and tasteless.

Video: Soft pork kebab with kiwi

What vegetables are suitable for barbecue

Almost any vegetables can be baked on skewers with meat. They will not only turn out tasty and aromatic, but also give the kebab an original flavor.

Grilled vegetables can be marinated with meat or baked fresh. Kebabs are most often fried with onions, mushrooms, bell pepper, eggplants, potatoes and tomatoes.

Where is it better to cook: on the grill or on the fire

Barbecue on the grill usually turns out to be more juicy on the inside, but the barbecue on the fire comes out more fried on the outside. The grill itself is good because it does not require any extra effort, it is easy to assemble and disassemble, but the fire will cost you less and add variety to your vacation.

• How to choose wood for a fire

It is very important to choose the right wood for the fire. The most delicious kebab is obtained using wood fruit trees... In no case do not take conifers, mountain ash, aspen, acacia and poplar for lighting. When burning, firewood from these trees emit harmful resins into the air.

How to make a bonfire

If you don’t have any special campfire fixtures on hand, you can make one yourself. To do this, find 4 middle bifurcated sticks and insert them into the ground so that they form the corners of a conditional rectangle.

These peculiar slingshots must be of the same length. Then take 2 absolutely straight sticks and place them on the long sides of the rectangle. Between them, you can easily lay out skewers with meat.

Then, under the structure, you will need to form a neat slide of wood. Small branches, sawdust and dry leaves are placed in the center of the hill, and large logs are laid out on the sides. You need to set fire to the structure from the inside big chunk paper or dry herbs.

You can douse the wood with a special fire liquid. The main thing is to observe fire safety techniques.

Clear the area around the fire from dry leaves and branches and place large stones in a circle so that the fire cannot spread outside the fire.

Before frying kebabs, let the fire burn for 20-30 minutes, so the height of the flame will be optimal.

How to properly fry a kebab to make it delicious

When frying kebabs, do not forget to turn them over in time, and also constantly watch the flame in the fire. If the fire flares up too much, you can spray the fire with water, but if the coals go out, fan the flame with a special fan or piece of cardboard.

To make the shish kebab taste more intense, cover the skewers on top with clean paper and pour wine or beer on top of the paper.

When going on a camping trip, be sure to check the weather forecast so that the rain doesn't catch you at the most inopportune moment. Then outdoor recreation with barbecue will give you pleasure and relaxation after a working week.

Greetings, my dear blog guests! Spring is in full swing, which means it's time for picnics and barbecue. Agree that cooking them correctly is a real art. After all, even the best meat in the hands of an inept cook can turn into a "rubber" piece. A properly selected marinade for pork kebab will help save you from such disappointment.

It is such a treat that we will cook today. However, without a high-quality main product, it is unlikely that you will be able to cook a delicious dish. When choosing, be sure to pay attention to freshness. The piece should be elastic and even. There should be no caked blood, mucus, or any other liquid on it.

Be sure to take a closer look at the color. Fresh young piglet is light pink in color. If there is a layer of fat, then it should be white. Remember: not creamy, not yellowish, but snow-white! And yet, be sure to sniff the proposed product. If its scent makes you unpleasant, refuse such a purchase.

Well, choose who likes which delicacy best. There are many options for spicy mixtures. Today I will introduce you to ten proven recipes. Among them there is the usual, vinegar, which will appeal to connoisseurs. classic taste... For gourmets, methods with kiwi or pomegranate juice are good.

Recipe for barbecue marinade from 2 kg of pork with vinegar and onions

This option can be called a "classic of the genre." Meat marinated in this way has a breathtaking aroma. A significant advantage of this recipe is that overseas products are not needed to prepare it. And I think there is a vinegar onion in every kitchen.

In this case, it is better to use pork with a light layer of fat. For example, the neck. Don't go too lean. The vinegar will dry it out and it can become harsh as a result.

For acid, 70% vinegar or traditional table vinegar can be used. When using the former, do not forget to dilute it with water. And do not neglect security measures.

The essence is very caustic, so if even a drop gets on your skin, rinse thoroughly with a running cold water.

It is safer to use vinegar 9%. It is he who will be present in the recipe described below.

What you need for 2 kilos of pork:

• Onions - 2 large heads
• Salt - 2 teaspoons
• Sugar - 1.5 teaspoons
• Hot red pepper, ground black and paprika - to taste
• Vinegar 9% - 4 tablespoons
• Cold boiled water - 120 ml

How to cook:

We wash the pork, dry it and cut it into rectangular slices.

Do not cut the meat into cubes. It is much more convenient to string not thick pieces on skewers. And they will be fried so evenly.

We wash the onion peeled from the husk. Then we chop it into thin strips. The main thing for us is to ensure that the onion gives off all its aroma and taste. If you like it when it is fried over a fire, you can peel a couple more onions additionally. Cut them into rings and string on skewers along with a kebab.

The vinegar mixture permeates muscle fibers very quickly. It is enough to wait an hour and you can proceed to the next stage.

There is another secret: add raw to meat egg(it must be beaten well before adding to the total mass). The yolk neutralizes the pungent vinegar aroma. And the protein will create a protective film on the pieces, which will additionally preserve their juiciness.

We string the marinated pork on skewers. Next, light up the grill and fry the delicacy over charcoal until tender. Drizzle with the remaining sauce while frying.

Pork kebab marinade with tomato juice

The food prepared according to this recipe turns out to be so juicy and aromatic. It has light notes of acidity and a bright, rich taste.

This yummy is being prepared with tomato juice... Canned can be used. Well, if you cook barbecue in the summer or even autumn, when the tomatoes ripen, you can take fresh fruits, puree them and use this gruel, making a spicy mixture. Everyone in our family thinks that tomatoes and meat are best friends.

What you need:

• Shoulder fillet - 1.5 kg
• Onions - 5 medium sized heads
• Pepper mix - to taste
• Hmeli suneli - a little
• Red hot peppers - to taste
• Tomato juice - 300 ml
• Salt to taste

Preparation:

Wash the scapula, dry it from water and cut into medium pieces. Transfer to a bowl.

Remember: you need to marinate in glass or enamel dishes. It is resistant to acids present in the aroma mixture.

Add salt, pepper, suneli hops, paprika. We peel the onion from the husk, cut it into 4 parts. And then we send it to the blender bowl and grind it in mashed potatoes. We send to the marinade.

And mix well. Fill it all with tomato juice on top. It should completely cover the meat. We put the bowl in the refrigerator.

We give the pieces an opportunity to marinate. In time it will take about 2-3 hours.

We light a fire and bring the coals to the required heat. Arrange the pieces evenly on the barbecue grate.

Fry until tender. From time to time we water our cooking masterpiece the remaining juice. How tasty and tender it will turn out!

Quick marinade with soy sauce

Do you want the meat to be soft and juicy, without fiddling with it for half a day? Prepare it according to this recipe and make sure it is the tastiest and fastest kebab you have ever tasted.

Since soy sauce is used here, which itself is salty, you should not add salt to the ingredients. Otherwise, it's easy to screw things up.

By the way, this pork kebab marinade can be used for any other meat. For example, beef, lamb or chicken. Check it out and you will not be disappointed!

What we need:

• Fillet - 1 kg
• Soy sauce - 200 ml
• Chopped black pepper - to taste
• Provencal herbs - a little
• Garlic - 3 cloves

Preparation:

Divide the previously washed and dried tenderloin into small pieces. Transfer to glass or enamel dishes.

Sprinkle with Provencal herbs on top and pepper the mass. Pour all this with soy sauce and leave to marinate for 1-2 hours.

During this time, everything for the picnic will be ready. All that remains is to light up the grill and prepare the grill. And fry the aromatic treat over charcoal until tender.

How to make a marinade with mayonnaise and onions

This option is good for lean pork. Infused with such a spicy mixture, it will be tender and soft. By the way, veal and chicken can be marinated in the same way.

I advise you to try to make your own in five minutes. It does not contain starch and other harmful additives. Well, if there is no way to make it yourself, then cook with a purchased one. But get the most natural sauce with a high fat content.

As for the bow, you can experiment here too. Take white or red of your choice. To give it the maximum possible flavor, grind it into gruel. For example, in a blender, on a grater or finely chop with a knife.

What we need:

• Tenderloin - 1 kg
• Onions - 750 g
• Mayonnaise - 250 g
• Chopped paprika - ½ teaspoon
• Salt to taste
• Ground black pepper - ½ teaspoon
• Chopped coriander - 1 teaspoon
• Sumac - 1 teaspoon

Let's get started.

The first step is to peel all the onions. We wash it and separate it, about 200 g. Cut into 4 pieces and place in the bowl of a blender or food processor. Puree it and mix with mayonnaise. Cut the rest into centimeter rings.

Wash the tenderloin, dry it and cut into elongated pieces. Sprinkle with salt and spices on top. Next, add the onion-mayonnaise mass to the meat and mix well. Put a layer of onion rings on the bottom of the container in which we will marinate. Place pieces of pork on top of them. And so alternate these layers to the very top of the dishes.

Please note: the topmost layer must be onion.

We cover the dishes and place in the refrigerator for 3-5 hours.

We put the finished pork on skewers, alternating meat pieces with onion rings. And fry on coals until golden brown.

Video recipe for marinating pork kebab on mineral water

This option is so simple that even a novice cook can cope with its preparation. The main secret here is to use highly carbonated water. The gas bubbles will accelerate the penetration of the spice into the muscle fibers. In addition, the water will not dry out the pork and will not affect its real taste. Do you want to taste the most delicious and juicy kebab? Then use this recipe to cook it.

If you like a slight sourness, make it on mineral water with lemon. It is enough to add the juice of one citrus and the taste of the dish will radically change.

Pork shashlik on kefir

The advantage of a fermented milk-based marinade is that it makes the meat very juicy and tender. Although, it will take more time for good penetration.

It can be replaced with fermented baked milk or natural yogurt. In fact, this pork kebab marinade involves the use of any fermented milk product containing bacteria that provoke the fermentation process. If you marinate lean meat, then it is better to take fatter kefir ..

What you need to buy:

• Neck - 1.5 kg
• Onions - 3 pcs.
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Lemon - half
• Ground black pepper - to taste
• Kefir - 1 glass

Preparation:

Rinse the fillets, wipe with a paper kitchen towel and cut with a knife. Do not grind the pieces too much: they should be about 5-6 cm long and oblong.

We clean and wash the bulbs. Then we rub one on a fine grater. Cut the other two into rings. We send onion gruel to the neck and mix these ingredients well, so that the mass is evenly distributed.

Next, add the onion rings, salt and spices. Sprinkle all this with juice squeezed out of half a lemon. Also pour in here fermented milk product and mix thoroughly. Cover the container with a lid and leave in the refrigerator for 8-10 hours.

If you are going to a picnic in the morning, then it would be good to make this mixture in the evening. The softened and almost ready-made pieces will remain to be held over the barbecue for literally a few minutes.

Mayonnaise and lemon marinade recipe

The presence of citrus in the aromatic mixture speeds up the pickling process. After 3-4 hours you can safely fry the yummy. Trust me, you will not be disappointed!

This option is good because it can be used both for lean meat and for a piece with a good greasy layer. The kebab prepared according to this recipe comes out very tender, juicy and tasty.

What you need:

• Tenderloin - 3 kg
• Onions - 1 pc.
• Lemon - 1 fruit
• Mayonnaise - 250 g
• Soy sauce - 2 tablespoons
• Salt to taste

Let's start already.

Cut the pre-washed and dried meat into pieces. Now you need to salt and put in a container, where it will marinate. Mix it with the onion, cut into thin half rings.

Pour boiling water over the citrus. Then we cut into 2 parts. Grind the first into thin slices, and squeeze out the juice from the second.

We send to the clipping lemon wedges and fill it with citrus juice. Add soy sauce and mayonnaise to the total mass. And again we mix all the ingredients.

Close the pan and put it in the cold. You can fry the kebab after a few hours, but it is better to leave the tenderloin in the marinade overnight. So she becomes even more saturated with spices and softens from lim

Cooking pork kebab in the oven (video)

If the weather is bad outside, and the soul requires a holiday, it does not matter. Delicious kebab can be cooked in the apartment. No, no, don't rush to make a fire in the middle of the room. There is also a more "humane" way to prepare this delicious food... For example, at a bank. To be more precise, in the oven on skewers placed in glass containers. This video recipe will help you get it right.

In addition, pickled fillets can be baked in a sleeve or foil. And when it comes to readiness, just open the bag and let the dish lightly brown. So it will be not only juicy, but also beautiful.

Marinating meat for an electric BBQ grill

Do you think you can’t do it in your apartment real kebab pork in Armenian? Nothing is impossible. Especially if you love this dish so much that you have already purchased such a wonderful unit as an electric BBQ grill. The following step-by-step recipe will help you.

By the way, you don't need any overseas spices or spices to make this amazing dish. The recipe is adapted to our local conditions. And if you manage to get a bunch of cilantro greens, then the taste of real Armenian barbecue is guaranteed.

What you need:

• Neck - 1 kilo
• Onions - 2 pcs.
• Tomatoes - 2 pcs.
• Salt - 1 teaspoon
• Ground black pepper - 1 teaspoon
• Paprika - 1 teaspoon
• Coriander seeds - 2 teaspoons
• Greens to taste

Preparation:

First of all, cut the washed and dried pork neck fillet into arbitrary pieces.

Grind the washed tomatoes into small slices. We chop one onion smaller, and the second - rings.

We send tomatoes and onions to meat. We also enrich it with seasonings and salt. We mix all the ingredients carefully, because otherwise you will break the onion rings, which means you will not be able to string them on skewers.

Leave the neck with vegetables and spices at room temperature for 30-40 minutes. Then we put the pieces on skewers, alternating them with onion rings.

Then we put it in special niches in the electric BBQ cabinet. We turn on the unit and put on the protective cover on top. After 20 minutes, remove the cap and check the readiness of the meat with a toothpick. If a pinkish liquid comes out after piercing, continue heat treatment another 5-10 minutes.

Marinade "Piquant" with kiwi

This option is considered an express method. It is ideal when you need to prepare everything quickly. Let's say there are just a couple of hours left before the picnic. Believe me, the guests will never guess that you were preparing this masterpiece in such extreme conditions.

When choosing kiwi, I advise you to give preference to ripe and even overripe fruits. They are soft, so they can be easily crushed and give the meat maximum juice. Such a pork kebab marinade will give the meat an unusual, refined taste... And the acidity of the fruit will ensure the quick readiness of the dish.

What you need:

• Pork shoulder - 2 kg
• Onions - 500 g
• Salt to taste
• Ground black pepper - to taste
• Kiwi - 200 g

Preparation:

We wash the spatula, dry it and cut it into pieces so that it is convenient to fry. Then season with salt and pepper.

Rinse the onion peeled from the husk and break it with a blender. Then we send this mass to the meat and mix thoroughly.

Remove the skin from the kiwi fruit. And we crush them well with our hands. Or, alternatively, you can grind them in a blender too. The main thing here is that the kiwi should give its juice as much as possible. Then we mix the components again.

Leave to marinate for 2-4 hours. And then we put the pieces on the barbecue grill or put them on skewers and fry until golden brown.

Secrets of delicious pork kebabs

Even the most best marinade won't save you if you choose the wrong meat. It should certainly be fresh and chilled, but not frozen. Thawed, destroyed fibers are not suitable for kebabs. Ideal is the neck, inner leg, shoulder blade or tenderloin. This also affects the calorie content of the finished dish.

Do not take too fatty pieces, because during frying, fat will drip onto the coals and burn. This will give the dish an unpleasant odor.

Opinions differ on how to properly salt a dish. Some experts beat themselves in the chest, proving that it is necessary to add salt to an already fried product. Others believe that there is nothing wrong with immediately salting the pieces. In general, experiment by trying both ways.

Make a pork kebab marinade with mustard and vegetable oil. These two products are considered excellent organic solvents. So, for example, oil "takes away" the aroma of spices and saturates muscle fibers with it.

If you don't have much time, add a couple of tablespoons of vodka or brandy to the mixture. Thanks to alcoholic beverages the pieces will quickly become saturated with spices and become softer. By the way, meat in wine will also marinate very quickly.

Serve the ready-made yummy with fresh vegetables, herbs and Caucasian lavash. In addition, it is in harmony with orange or fruit juice, as well as semi-sweet red wine. Don't forget about the sauces. WITH fried meat mustard, satsebeli, ketchup are very requested.

I am sure that the marinade recipes from today's article will be useful for you. And at least one of the ten options will become your favorite. Cook with love! I have everything for today. Until new delicious recipes!

The taste of the cooked kebab depends on several factors.

First, meat is selected, and then it is marinated, observing 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 greasy, and its pulp at correct preparation it 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 fat, 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 turns out to be too tough. Chilled pork is firm, while frozen pork is loose and gives off red meat juice.
2. To get a tender kebab that melts in your mouth, you need to choose young pork. This can be determined 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 lightly pressing on it with your finger, if the dent quickly leveled off, then the product can be bought.
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. V 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 cuts of meat. It is better to refuse such a product, but choose a large and whole piece of pork carcass.
6. The pulp should not contain foreign inclusions such as mucus, blood.
7. A product that has been re-frozen is not suitable for kebabs. You can check this in the same way as when checking freshness by pressing your finger on it. The frozen food will not change color.

When buying pork meat for a shish kebab, you should give preference to a loin, shoulder blade, collar, ham.

Each of these parts has its own pros and cons:

1. The neck is the most popular part of pork used for kebabs. Moderately fatty neck turns out to be soft and tender.
2. The ham will be drier than the neck. Therefore, it is pickled differently from other parts.
3. The scapula is tough and the shish kebab from it can turn out to be tasteless, but if there is no other choice, then the scapula 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 a part as the selection of meat.

How to choose the right utensils for marinating kebabs?

1. The container where the kebab is marinated must be glass, earthenware or enameled.
2. Do not use aluminum and iron cookware, as this can oxidize the meat, which will spoil its taste or lead to poisoning.
3. Wood is also unsuitable, as it releases tannins that can alter the flavor of the dish.
4. The container must be sufficiently deep and voluminous.

Features of marinating pork

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

1. Cut into large pieces. Then the pork will be 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 it correctly. This should be done across the fibers. This is necessary so that the kebab is quickly marinated and fried, is soft, and its taste is 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 mayonnaise and vegetable oil cannot be used to make kebabs from it. Even the dry parts of it are repentant.
4. Yes - vinegar. Despite the widespread belief that vinegar is an unsuitable product for pickling, it is especially suitable for pork as nothing better.
5. Alcohol use. V classic recipes Alcohol is often used in the preparation of kebabs. White wine works 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 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 for marinating pork, the marinade should ultimately be spicy and slightly sour.
9. Minimum 10 hours. That is how much time it takes for meat to marinate well, so you cannot quickly marinate pork kebabs. All this time, it should be in the refrigerator or any other cool place.

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

The best recipes for marinating pork kebabs

Tomato marinade

Cooking process:

1. Chop the onion into rings, finely chop the greens.
2. Cut the meat, put it in a volumetric container.
3. Add herbs, onions, tomato paste, seasonings.
4. Fill the pieces with clean water completely.
5. Leave to marinate for at least 10 hours.
6. You can add salt 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 in a container.
3. Pour champagne on the future kebab 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;
• onions - 3 pieces;
• cilantro grains - 1 teaspoon;
• paprika - 1 teaspoon;
• dried tomatoes - 50 grams;
• seasonings to taste;
• salt.

Cooking process:

1. To marinate a delicious pork kebab, the pulp must be chopped and placed in a large bowl.
2. Chop the onion coarsely, put it to the meat, wait until it lets out the juice.
3. When there is enough juice, add paprika, cilantro and tomatoes, mix everything well.
4. Add spices.
5. Pour food mineral water so that it completely covers them.
6. Marinate for 10-12 hours, salt half an hour before cooking.

Milk marinade with vegetables

Ingredients per 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 fire and boil a little.
3. Remove milk from heat and let cool.
4. Chop the pork, grate 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, cut tomatoes and onions into small pieces.
8. Stringing a kebab, alternating it with bell peppers, tomatoes and onions.

Kefir marinade

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

Cooking process:

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

Classic vinegar marinade

Ingredients for 1.5 kilograms:

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

Cooking process:

1. Chop the pork, grate with black and red pepper.
2. Chop the onion into large rings and add to the meat.
3. Dissolve the vinegar with cold water, add sugar, add to the kebab.
4. Mix everything, leave for 12 hours.
5. Season with salt 2 hours before cooking.

We suggest watching the classic marinating 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. Chop the meat, put in a bowl.
2. Sprinkle with seasonings and pour over with wine, mix everything.
3. Leave in the refrigerator for 12 hours, stirring occasionally.
4. Salt before cooking.

Sour Pomegranate Juice Marinade

Ingredients for 2 kilograms:

• freshly squeezed pomegranate juice - 1 glass;
• 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 and place on the contents of a bowl.
4. Put the second part of the meat on top.
5. Chop and sprinkle the herbs.
6. Thus, continue spreading the pork until it is finished.
7. Marinate for 8-12 hours.
8. Salt before cooking.

Are you confused and completely confused by such a variety of recipes?

It is still necessary to decide!

Why do many marinade recipes use carbonated liquid?

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

Soda can be substituted for beer if you like the taste.

If you decide to use chicken meat for this dish and do not 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 kebab?

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

Looking for easy salad recipes since you are tired of all the old options? Then here:

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

And you will find out that there is very interesting recipe Ranch sauce you can easily make. It goes well with many dishes, including barbecue.

Tips on how to roast meat properly:

1. The best firewoods for this dish are vines, acacia, dogwood, beech, oak, and most fruit trees. Do not use coniferous varieties.
2. Do not turn the skewer over often, otherwise the meat will be too dry.
3. Flames should not be allowed to appear.
4. If during cooking the juice released from the pulp drips into the coals, then sprinkle the skewer with marinade.

Shish kebab in the modern interpretation has undergone many changes.

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

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

A few more final tips from a pro in the video:

You can marinate kebabs in vinegar, kefir, tomato and pomegranate juice, in wine, in lemon with basil, with apples, cherry plums and red currants ... In general, everything that has high acidity is used.

General information

• The beef and lamb are cut into small cubes, the pork can be cut coarser, and it takes the marinade well.
• Lamb is the most difficult to cook, it has a specific smell. It is not easy to choose good meat and marinate it in a way that tastes good.
• Onions and herbs for the marinade must be slightly crushed with your hands so that all this gives juice.
• Meat is marinated in enamel, glass or ceramic dishes.
• When the layers of meat are laid, cover them with a plate and put a load (you can put a jar of water).
• Quantity necessary ingredients usually determined by taste and by eye.

Kebab in kefir

blinow61 / Depositphotos

Ingredients

• 1 kg ;
• 1 liter of kefir;
• 2-3 medium onions;
• salt, pepper, cilantro to taste.

Preparation

We put a layer of meat, onion, cilantro in the dishes, salt, pepper, fill in with kefir. Then again a layer of meat, a layer of onions, and so on. We marinate in a cold place for 24 hours.

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

Kebab marinated with lemon and regan (basil)

svry / Shutterstock.com

And regan - two names of one fragrant herb, which is great for making salads, as well as for marinating kebabs, although not everyone will like its sharp taste and smell.

Ingredients

• 1 kg tenderloin;
• 1 lemon;
• basil, onion, salt, pepper - to taste.

Preparation

Put a layer of meat, a layer of onion, a layer of basil in a saucepan, add salt and pepper. We take one lemon, squeeze the juice out of it, and throw the lemon into the meat too. Then the next layer: meat, onion, basil, lemon. We put in the refrigerator for eight hours. If you store such meat for more than a day, the kebab will have a pronounced lemon flavor, which not everyone will like.

Kebab in tomato juice

Artur Potosi / Flickr.com

Ingredients

• 1 kg ;
• 2-3 medium onions;
• salt, pepper - to taste;
• tomato juice (enough to lightly coat the meat).

Preparation

Put meat and onions in a saucepan, add salt and pepper. We mix everything with our hands, fill it with tomato juice, put the load on top and send it to the refrigerator for 6–8 hours.

Pork in white wine

Val D'Aquila / Flickr.com

Ingredients

• 1 kg tenderloin;
• 2-3 medium onions;
• salt, pepper - to taste;
• ½ glass of dry white wine.

Preparation

We put all the products in a saucepan, mix thoroughly with our hands, pour in (the cheaper it is, by the way, the better). We put it under the load in the refrigerator for four hours.

Beef in red wine

boB Rudis / Flickr.com

Ingredients

• 1 kg tenderloin;
• 2-3 medium onions;
• garlic;
• salt, red ground pepper - to taste;
• ½ glass of dry red wine.

Preparation

We put the meat in a saucepan, add the onion, cut into rings, and chopped garlic, add salt, pepper, pour over with wine. We leave for 3-5 hours in the refrigerator.

Caucasian shish kebab (from lamb)

robynmac / Depositphotos

Ingredients

• 1 kg of lamb loin;
• 2-3 medium onions;
• garlic;
• salt, black and red ground pepper - to taste.

Preparation

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

Chicken skewers in grape vinegar

tycoon / Depositphotos

Ingredients

• 500 g salmon;
• 2 lemons;
• vegetable oil;
• fresh ginger
• salt, sugar, black pepper - to taste.

Preparation

First, prepare the marinade: mix lemon juice, a little lemon zest, pepper, salt, chopped ginger, sugar, water.

We string pieces of fish and cherry tomatoes onto wooden skewers, put them in the marinade for two hours. We fry such kebabs on a wire rack, grill or brazier.

When grilling a kebab, sprinkle it with marinade, half diluted with water. This will make the meat very juicy.