Description

Loin kebab- juicy and tasty dish which is not difficult to do. If you want to please your loved ones or guests with a delicious meat dish, then buy a loin of a pig, lamb or lamb and start cooking. And the steps below with step by step photos help you do it with ease.

This recipe proposes to cook a kebab from pork loin on the bone, but if desired, you can replace it with lamb or lamb. Any loin will do, including boneless. In general, the loin and neck are meat that is ideal for barbecuing both outdoors on the grill or on the barbecue, and at home in the oven or in the airfryer.

We offer a step-by-step recipe with a photo that will allow you to make delicious kebab from a loin with or without a bone. Cooking will be simple, the longest part is marinating the meat in a suitable marinade (you can use the suggested one or choose a marinade with beer and onions). You can minimize the calorie content of the dish by cutting off the fat layers. Reviews say that in this case, the meat will still be tasty and juicy.

Ingredients

Cooking steps

Cooking kebabs from the loin in accordance with step by step recipe from the photo begins with the preparation of the meat. You need to wash the pork loin under running water and cut into portions. If you are using a loin on the bone, then you need to cut it between the bones.



You should get portioned pieces. Each piece should be approximately 3 centimeters thick.





Now you need to sprinkle each piece of meat with seasoning, pepper and salt on both sides. This is the so-called dry marinade, but even in it the meat is juicy and tasty. At the same time, you need to prepare the coals. You can light a fire and wait until the wood burns out, or use ready-made coals that are sold in the store. During this time, the meat continues to marinate.



After the fire has burned out and coals have formed, you can proceed directly to frying. Place the meat on a wire rack and place it on the grill. You should definitely have a bottle with mineral water... It will be needed if suddenly fat drips from the meat, which usually leads to the burning of the coals.



You need to turn the kebab every 2-3 minutes for even frying. Turns should be more frequent as the meat is browned. After 30 minutes, you can check the meat for readiness from time to time. It is necessary to make a puncture on the kebab with a sharp knife. If clear juice flows out, the food is ready. If there is blood flowing, it is still worth frying the meat. It is recommended to carefully monitor the lock on the grate, as it tends to open spontaneously, which leads to the fact that the meat can fall directly onto the coals..



After the meat is ready, it should be carefully removed from the wire rack and put on a dish. That's all. The loin kebab is ready, you can surprise the guests. Serve meat dish can be used as an independent dish or supplemented with a side dish.



Bon Appetit!

We peel the onions and cut them exclusively into circles - after all, it will be so easy to string it between the meat, and it will not fall into the coals. Put the chopped onion slices in a bowl in which the kebab will be marinated. The bowl should never be made of aluminum. Glass, enamel, porcelain will do.


In another small bowl, combine the juice of 1 lemon, half the salt and black and red ground peppers. We put the bowl aside.


Pork meat cut into portions, not too large and by no means small pieces, put in a bowl, sprinkle with barbecue seasoning (ground Bay leaf, pepper, coriander), salt, cut lemon halves. Squeeze the juice from them into the meat.


Next, add a mixture of peppers soaked in lemon juice, mix all the ingredients thoroughly, better hands in medical gloves.


We set aside the meat to marinate in the refrigerator from 4 hours to 12.
We string the marinated loin meat on skewers, alternating with onions, and at the same time put all the skewers over the coals. There should be no fire. The flames that appear periodically are extinguished either drinking water, or plain beer.


During frying, turn the kebabs from the loin several times, so they will cook evenly, and will also fried evenly. You cannot go far from the kebabs, since they do not take very long to cook.
For ready-made pork kebabs with lemon, serve with ketchup, mayonnaise or a 1: 1 mixture of ketchup and mayonnaise with the addition of chopped dill or parsley.


Bon Appetit!!!

I share an idea of ​​how to make delicious and juicy kebab from the loin. Pork steaks must be on the bone, this is one of the main secrets of the juiciness of meat. I also suggest trying interesting marinade for the loin, it will give the pork a very interesting, refined taste.

We take a pork loin, it can be either on the bone or without. If you bought already chopped pork, then there is no choice, you will have to fry a shish kebab from plump steaks. If you managed to get a whole piece of meat, then you can cut into slices as thick as you like. If, when shaping pork steaks, you still have meat trimmings with lard, you can use them for cooking delicious snacks(read the link).

Attention!! The thickness of the piece determines how long the kebab from the loin will be fried. Pieces with a thickness of 2 cm from about 30 minutes, for thinner ones, 20 is enough. Also, the distance between the coals and the meat plays an important role, the smaller it is, the greater the heat.

We immerse pieces of pork loin in the resulting marinade, thoroughly rolling them in it from all sides. You can put the steaks in a bag, adding the rest of the mixture, or you can put them in a glass jar, tightly covered with a lid. We marinate the loin on the bone for 3 - 4 hours, or you can leave it soaked in spices and herbs overnight. It depends on how much time you have left.

Glowing coals, frying pork steaks on the grill. Together with meat, you can also fry onions, cut into rings and pickled in advance, and they are also wonderful. For vegetable marinade common spices, oils and herbs can be used. When a crust appears on the meat, you need to close the grill with a lid, fry in this form for 6 - 7 minutes, and then you can fry again without it. Thus, it will take about 25-30 minutes to fry.

If you are the lucky owner of a simple barbecue without a lid, there are two options to bring the grilled loin barbecue to readiness. This is foil and an increase in the cooking time. Foil can be used instead of a lid, and tighten the kebabs with it for 7 minutes. Well, if you forgot to take the foil, there is nothing you can do about it, you just have to fry the meat longer, and the cooking time in this case can increase to 40 minutes.

The shish kebab turns out to be surprisingly juicy and soft. And what kind of aroma and unique taste is given to it by the herbs included in the marinade for the loin, you simply cannot imagine .. So you have to cook!

The list of marinades for pork kebabs can be continued almost indefinitely. Therefore, this collection includes those tested and approved by the family and guests "as worthy of repetition." I will show the recipes on different "parts" of pork: ribs, neck, loin, although in fact there is no relationship between the composition of the ingredients of the marinade and the cut. The only thing that I will show here is one of the methods of frying meat that we use as very successful in our opinion, but it is, of course, not suitable for every case. However, it’s better to start with everything in order.

How to marinate pork skewers: an emphasis on mustard

So, this option can be called "mustard", because the accent ingredient in the mixture is mustard. It tends to give meat delicate aroma, and the bitterness disappears completely during frying. The result is very juicy meat.

Ingredients for 3 servings:

• pork neck - 1kg;
• onions - 2 pcs;
• sour cream - 3 tbsp. l.;
• mayonnaise - 3 tablespoons;
• mustard - 1 tsp;
• garlic - 2-3 cloves;
• pepper;
• salt.

How to make this marinade

Pork kebab marinade recipe with soy sauce and spices

Usually, we remove the onion during frying, since, as a rule, when using skewers, it does not hold well on them, hangs down, burns. But not in this case. We put the rings, or rather even the circles of large onions on pieces of pork loin and, firstly, it will take on some protective function - it will save the meat from drying out, and secondly, the onion circles, being thick and large, will not char and as a result you will get a very mouth-watering addition to the kebab.

What we need:

• pork loin - 6-7 pieces;
• onions - 2 large onions;
• salt - 1.5 tsp;
• hot red pepper - 0.5 tsp;
• dried ground paprika - 2 tablespoons;
• saffron - 1 tsp (optional);
• ground black pepper - 1 tsp;
• ground coriander - 0.5 tsp;
• soy sauce- 1 tbsp. L.;
• ketchup - 1 tbsp.

How to marinate skewers in soy sauce

The best marinade for pork ribs kebab

In our opinion, this version of the rib marinade is the most delicious, plus a very successful frying method, which I mentioned above. The ribs are first cooked in foil and only then fried. What are the advantages of this method. The ribs on the grill take a long time to cook and you can either get tough meat, or soft, but dried or charred. Foil solves this problem. All the juice remains inside the ribs, they are completely cooked, the pork turns out to be soft, not overdried and does not burn. By the way, for those who are afraid of "carcinogens" may prefer it immediately in this form. And for the one who loves the hotter, the ribs unfold and return again for a short while to the grill. Yes, and the marinade will be dry, no liquid ingredients.

Ingredients:

• pork ribs - 1.5-2kg;
• a mixture of spices for barbecue (or for meat) - 4 tablespoons;
• salt - 1 tablespoon

How to do it right

Tomato marinade for pork skewers

It uses tomato juice... Better if you have a home. In my juice, except for salt, sugar and tomatoes, there is nothing else. A lot of onions are also put, which is then not used when frying meat, but if you often drain a lot of juice, leaving about 1 glass and stew the onion in it, boil it over low heat, it turns out ready-made sauce- "real jam".

Grocery list:

• pork loin - 4 pieces;
• tomato juice - 1l;
• spices for barbecue - 1 tablespoon;
• salt - 1 tablespoon;
• onions - 3-4 medium-sized onions.

How to cook

Pork kebab marinade with mayonnaise and onion

• pork - 250g;
• mayonnaise - 150-200g;
• water - 3-4 tablespoons;
• salt - 1 tsp;
• ground black pepper - 0.5 tsp;
• ground red pepper - a pinch;
• black peppercorns - 3-4 peas;
• bay leaf - 1-2 pcs;
• onion - 1 pc.

How to make mayonnaise marinade

How else to marinate pork ribs for barbecue

Soy sauce will be present again, there will be mustard, but we will also add honey, ginger, lemon, onion and a lot of spices to them. It will give a small hint of the cuisine of Southeast Asia.

Ingredients:

• pork ribs - 1kg;
• soy sauce - 100ml;
• granulated mustard - 3 tablespoons;
• honey - 3 tbsp;
• vegetable oil - 2 tablespoons;
• ginger - 5-10g;
• garlic - 3 cloves;
• onion - 1pc;
• star anise - 2 stars;
• BBQ spice mix;
• lemon - 1pc;
• salt - 1 tsp with a slide;
• greens to taste.

Pickling process

Shish kebab marinade with mineral water

Mineral water is often used to marinate pork. What does it give? It is believed that it penetrates into the structure of the meat, softening it, without changing the taste of the pork itself. Those. this recipe can be used when you don’t want any spicy tastes, don’t want sweet and sour or some other taste of marinade, but instead you want to just eat well-fried meat and experience only its taste and nothing else.

What we need:

• pork pulp - 2kg;
• mineral water with gas - 1l;
• onions - 4 pieces (medium-sized);
• salt - 1 tsp

Recipe

1. There is onion in the list of ingredients, but you should not avoid it, and it is indicated quite a large number of... For this option, the onion can be chopped coarsely (in half or into quarters), and then, after pickling, strung on separate skewers and fried as a side dish.
2. Put the meat cut into pieces in a bowl of a decent size.
3. Add the onions cut into pieces there. We mix.
4. Fill with mineral water. Mineral water should completely cover the pork for the kebab. Do not salt yet!
5. Cover and refrigerate for 8 hours.
6. Before frying, remove the meat from mineral water, rub with salt, put on skewers and fry.

Kebab marinade with kiwi

The meat will not have a fruity taste. Kiwi contains an enzyme that breaks down proteins, which means it makes the meat soft.

For such a marinade you will need:

• pork - 3kg;
• kiwi - 4 pcs;
• onion - 1pc;
• salt - 1 tsp;
• even ground pepper - 0.5 tsp.

Marinate pork in kiwi

1. Peel the kiwi and knead it with a fork until puree.
2. Cut the onion into half rings.
3. Put the pieces of pork in a plastic bag, add the onion, pepper and kiwi puree. Shake to mix everything.
4. We expel the air and tie the bag tightly.
5. This method speeds up the marinating process and allows us to quickly and easily get tasty meat in just 1 hour.
6. After an hour, take out the meat, peel it of onions, salt and fry on skewers over coals.

This is only a small part of the marinade options for pork kebab, but even with this amount, you will not wonder what to marinate the meat. Try, evaluate and choose the best one for yourself.

Bon appetit and good rest!

Loin kebab is a delightfully aromatic and tasty dish that will please any gourmet. The meat turns out to be incredibly juicy, soft and just melts in your mouth. And if you do not believe, then see for yourself by preparing such a dish according to our recipes.

Pork loin kebab

Ingredients:

• pork loin - 2 kg;
• garlic - 3 cloves;
• olive oil - 2 tbsp. spoons;
• lemon juice - to taste;
• spices, aromatic dry herbs.

Preparation

So, to prepare tasty and juicy pork loin, cut the meat across the fibers into small portioned steaks about 2 centimeters thick. Then we thoroughly rinse each piece and blot it with a clean napkin. We clean the garlic and squeeze it through a press, and squeeze the juice from the lemon into a bowl. Next, add olive oil, garlic and Provencal herbs to it. Such a marinade will give our meat a unique taste and divine aroma.

Next, rub the steaks with the resulting mixture, put them in a wide bowl, cover with a lid on top and set in the cold for 4 hours. We set the grate over the coals in advance, and then we take out the meat from the saucepan, add some more salt to it and put it on the grate. Fry on both sides, turning occasionally, until a crust appears. We serve loin with fresh vegetables, sauce and herbs.

Lamb loin shashlik

Ingredients:

• lamb loin - 1 kg;
• onion - 2 pcs.;
• lemon - 1 pc.;
• spices.

Preparation

Gently chop the loin into pieces along the width of the bone, salt, pepper and sprinkle lightly lemon juice... Rub the lemon zest on a grater and add to the meat along with the chopped onion. Mix everything well with your hands and set to marinate in a cold place, covering with a lid on top. Then we string the pieces on skewers and fry the lamb loin shashlik over hot coals. Serve the dish hot, decorate it with herbs, lemon slices and lamb lard.

Bone loin kebab

Ingredients:

Preparation

In a bowl, beat the granulated sugar well, add chopped onion and garlic squeezed through a press. Then put the pork loin on the bone in the marinade, mix, cover with a lid on top and put the marinate in the refrigerator overnight. Preheat the open grill, coat the grill with oil and put the pickled meat on it. Fry the loin for about 5 minutes on each side and serve.