We brought it out with my brother, after having tried dozens of different recipes on vinegar, wines, kefir, kiwi, etc. And now I can say with confidence that this is the most best marinade for pork kebab. It is also equally important to properly grill the meat on the grill. I'll tell you about this today.

Ingredients

• 1 kg pork (tenderloin or neck)
• 2 onions (better than white)
• 2 fresh tomatoes
• 2 sprigs of basil
• 3 sprigs of rosemary
• A mixture of ground peppers (minimum black and red)

Marinate meat

At this stage, it should look like the photo below:

1. Cut the onion into slices 3 hours before frying. Salt it and wrinkle it with our hands to give juice.
2. Mix the onion with the meat (remove the rosemary for this, then cover it again). And put it back in the refrigerator.
3. We take out the meat 30 minutes before frying and put it in a room with room temperature. It is also possible in the sun.

We fry the shish kebab correctly

Where is the marinade, you ask? Any vinegar or kefir? Do not need anything! Only onions and spices and nothing more! The pork itself is soft, the onion does an excellent job on its own. The kebab turns out to be soft and juicy.

Now a few tips:

1. As I already said, meat cannot be put on the grill immediately from the refrigerator. It should warm up to room temperature. Otherwise, the kebab will cook unevenly. Burn outside, but stay moist inside.
2. I do not advise putting onions in pork earlier than 3 hours in advance - it will acquire an excessive onion smell.
3. You can put onions later. Two hours or even an hour before frying, but then its amount must be increased.
4. Putting tomatoes is optional.

That's the whole recipe. Believe me, we have been preparing shish kebab for several years now, and it really turns out to be very tasty. This is confirmed by our neighbors and friends!

Try it yourself. I am sure you will not regret it!

Have a nice picnic. If you have any recipes of your own, then please leave them in the comments. We will discuss)

Pavel Dorofeev was with you, as always.

Of course, the meat cooked in the grill is already tasty in itself, even without the marinade. An important component of a kebab is the selection of meat, the ability to properly salt and cook it ...

In fact, not everything is so simple. If you are a gourmet and you want more than just fried meat, then you cannot do without marinade.

Selection of meat for barbecue

The choice of meat must be approached with special scrupulousness, in our case we do not salt or boil in brine. We will marinate, but we need the marinade to absorb the meat as best as possible, and it will turn out as soft as possible. Of course, you need to take young and fresh meat, preferably a neck, this will achieve the desired result. Even if not pork neck, but I chose the tenderloin not bad, with a small layer of fat. You can check the softness by pressing down on top of the tenderloin with your finger. If at the same time the meat can be easily pierced slightly, this is what you need!

Ingredients:

• Pork - 3 kg.
• Onions - 1 kg. (6-8 pcs.)
• Lemon - Half a small lemon
• Barbecue seasoning
• Vinegar diluted in a bottle of water - for frying

Marinating meat for barbecue

We will not bother too much and cut the meat directly with the skin, in small pieces - 2x3 or 3x4 cm. Put it in a deep one, preferably in a plastic dish, but not in any case aluminum. Put enough salt, add cumin, seasonings for barbecue - half a 3 kg bag. meat.

Add the bow. Many for pickling onions are cut into rings or simply chopped, for me this is not correct, this will not achieve the desired result. Onions are used for marinade precisely because of the juice, in the property of which we will not go deep, we cannot squeeze all the juice out of chopped onions, but onions passed through a grater, even if it is not a lot painful for the eyes, gives the maximum possible juice.

Squeeze out half a small lemon. I do not advise you to overdo it with lemon, from an overabundance of lemon, the meat can turn out to be sour, but we don't need that. For this amount of meat, half of the squeezed lemon will be enough.

We mix everything thoroughly, hard. In the process, we observe how the meat changes color and becomes a little lighter, the color of the ready-made marinated meat. At the right choice meat, you can begin to skewer and cook, but according to the rules, the meat should settle for 1 hour in a warm place, and after that freeze for a couple of hours, or even until tomorrow.

How to cook pork kebab

An hour before cooking, defrost the marinated meat. As the barbecue is wide and your skewers are long, alternating with lard, we string the meat on skewers, not very tightly and at the same time leaving no free gap between the meat. Personally, my grill is not large in width and I use skewers not long, already inserted skewers with meat look like this to me:

We make a fire, preferably on coals or wood and of course in a natural way, without the use of gasoline and other means for ignition. After letting the fire flare up and after waiting a little, breaking the burning wood with a long stick, distribute it evenly throughout the barbecue. Using previously prepared vinegar water in an eggplant and a perforated jet lid, extinguish the burning embers.

We spread the barbecue on the barbecue. Pour vinegar water over the top of the meat with a thin stream and lightly fry the lower part, turn it over and also pour over the kebabs with a thin stream of vinegar water. As soon as it is ready, remove it into a flat cup and run to eat ...

Shish kebabs are served with chopped rings and washed in vinegar water onion.
That's it, I went to eat ...

There are just a lot of options for making marinade for pork kebab. And each has its own advantages and disadvantages. For example, pork kebab cooked in a marinade with vinegar is a simple and well-known method. However, it is considered a vestige of the Soviet era, when used budget options cooking delicious food.
Today the variety of marinades is large, and it is impossible to stop at 2-3 recipes. Therefore, we propose to study the most interesting recipes, from simple and familiar to rare, savory options for pork marinade and choose the most acceptable method for yourself.

For 5 kg of pork tenderloin from the neck, you will need the following number of components for making the marinade:

• 100 ml vinegar 9%;
• 200 ml of distilled water;
• black peppercorns;
• lavrushka;
• salt;
• 2-3 onions.

Dissolve salt in water, then pour in and stir the vinegar. Cut the onion into rings. Cut the meat tenderloin into portions, put in a large container for pickling, sprinkle with peas between layers and put one leaf of lavrushka one by one, laying out onion rings... Pour diluted vinegar on top. Leave to marinate for half an hour.

Make a fire, wait until the logs turn into coals. String the meat on skewers, place on the grill and cook.

On a note. Readiness is checked by a longitudinal section of the largest piece of meat - if pinkish or reddish juice is visible in the section, then you need to fry a little more, if not, then the kebab is ready.

How to marinate deliciously with onions?

• pork tenderloin - 1 kg;
• large onions - 2 units;
• salt - 1 tbsp. l .;
• ground pepper - ½ tbsp. l .;
• fast. oil - 50 gr.

Let's start with the meat: rinse it, dry it with paper towels, cut it into small pieces and put it in a saucepan. Add salt and pepper - if you like it sharper, you can add more pepper, or even add a little hot chili powder, just a couple of pinches.

We cut one onion into large rings, which are convenient to put on skewers. Disconnect the rings, put them aside for a while. Finely chop the second onion, for example, in a blender and put it with the meat. Mix by hand for a few minutes. Pour oil on top and stir again by hand so that the marinade is well distributed over all the pieces. After that, put all the onion rings to the meat, and mix gently so that the rings do not break. It is worth marinating for at least 4 hours, and it is better to leave it in the refrigerator overnight.

Pork tomato marinade

• tomato juice - 1 l;
• pork - 1 kg;
• salt - 0.5 table. l .;
• a mixture of spices "For barbecue" or "For pork" - 1-1.5 tsp.

We prepare the pulp, cut it in portions. We lay out the pieces in layers, each lightly sprinkling with spices and salt. Marinate for at least 2-3 hours, and it is better to leave for 6-8 hours, you can even for a day. It is recommended to stir the pieces in the marinade from time to time.

The shish kebab turns out to be very tender and juicy, soaked in juice.

On a note. The softness of the kebab is influenced by the type of meat acquired for the dish. Cuttings without streaks or streaks, such as from a shoulder blade, are best suited. If the clipping has film, it must be carefully removed.

With mayonnaise

• meat - 1 kg;
• onions - 3 units;
• tomato - 1 unit;
• vinegar concentrate - 3 tbsp. l .;
• pepper and salt;
• mayonnaise - 300 gr.

Cut the meat into small pieces and put in a pickling container. Half of the onion is used only for pickling, we cut it into small half rings. Combine with meat, salt and pepper. We mix.

Next, fill the pork with mayonnaise and vinegar, mix well again. Cut the remaining onion into thick rings, and do the same with the tomato. Place on top of the pickled meat. Close the lid tightly and marinate for about 12 hours.

On a note. When cooking kebabs, it is important to turn the skewers often - this way the meat will cook evenly and acquire an even appetizing shade, without any tan marks.

Orange-lemon

An original marinade that will add an interesting flavor to the kebab - citrus. Be sure to save it to yourself.

Calculation of products for 1 kg of pork:

• half a lemon;
• half an orange;
• 3 garlic cloves;
• 1 tbsp. l. honey;
• thyme;
• fast. butter;
• salt;
• pepper pier.

Squeeze juice from citrus fruits, chop the garlic finely. Mix all the ingredients well. It is recommended to use liquid honey. If not, melt in a water bath.

The meat is marinated for about six hours.

Original marinade with kiwi

• pork tenderloin - 1.5 kg;
• large kiwi - 1 fruit;
• zira - 2 tsp;
• ground coriander - 1 tsp
• a couple of pinches of salt.

Cut the meat into portions. Peel and cut the kiwi into half rings. Stir all ingredients and leave to marinate for a couple of hours.

On a note. It is precisely the acids that are used to erode the meat that soften the meat. To do this, recipes use vinegar, fruits and other components that have a certain amount of acid. Along the way, each component gives a different flavor to the finished dish.

Soy sauce recipe

Barbecue recipe with marinade on soy sauce very simple and fast. The meat turns out to be a little spicy in taste, with a slight edge.

• pork - 3 kg;
• onions - 4 large;
• salt;
• a mixture of peppers;
• lavrushka;
• soy sauce - 500 ml.

Cut the meat into pieces, put it in a bowl in layers. Sprinkle spices, salt, a few leaves of lavrushka, rings of chopped onions between the layers. Fill with sauce, press well with your hands. It is recommended to marinate for at least 6, and preferably 12 hours. Stir gently by hand once an hour without breaking the onion rings.

How to marinate pork in kefir?

The recipe for pork kefir kefir is one of the most common options:

• pork meat;
• kefir - 1 l;
• ground pepper;
• mayonnaise - 3 tbsp. l .;
• fresh green chopped dill.

As usual, the onion is cut into rings and the meat is cut into pieces. Everything is mixed by hand, at the end it is poured with kefir.

Marinated for at least 4 hours, mixed periodically.

Note! Any marinade can be used to cook pork skewers in the oven. You can marinate pork like this before frying or baking.

With white wine

• pork neck - 2 kg;
• white dry wine - a glass;
• peppercorns;
• lavrushka;
• pier pepper;
• salt.

Rinse the tenderloin, dry it with napkins, cut it into portions of approximately the same size. Put in a saucepan, sprinkle with spices and pour over with wine, mix thoroughly to evenly distribute spices and wine. We marinate for several hours, periodically stirring the contents with our hands.

During the marinade, pour the kebab with the remnants of the marinade - this way the meat will acquire incredible juiciness, tenderness and richness of taste.

Mineral water

Pork kebab marinade, prepared on the basis of carbonated mineral water, very quickly and well softens the fibers. Thanks to this, the marinating time can be reduced to 2 hours.

• carbonated mineral water - 1 l.;
• a pair of onions;
• a set of spices "For barbecue";
• dried garlic;
• meat tenderloin;
• salt.

According to the principle of preparing barbecue, this recipe does not differ from the previous ones - pieces of meat are mixed with all the ingredients and marinated for several hours.

Quick marinade for pork skewers

• pork neck - about 2.5 kg;
• onions - 3-4 units;
• salt and pepper;
• lemon - ½ fruit.

Cut the meat into pieces, mix for a few minutes with salt and pepper, freshly squeezed lemon juice, so that spice, juice and salt are well rubbed into each slice.

If you plan to fry the onion, cut it in half rings, if not, finely so that the juice comes out well.

You need to marinate for at least half an hour. We offer barbecue on a wire rack, pouring it from time to time with beer, wine or sparkling water.

On a note. The smaller the pieces of meat, the easier they are to marinate.

From pomegranate juice

Unusually, you can cook barbecue in a marinade based on pomegranate juice. Relatives and friends will be pleasantly surprised by this dish:

• pork 2 kg;
• salt;
• ground chili;
• pier black pepper;
• cilantro;
• parsley;
• bow 2 units;
• pomegranate juice 1 l.

Cut the meat into pieces and put in a bowl. Salt and mix. Sprinkle with all the prepared spices and mix again.

Rinse the greens, chop and add to the meat.

Peel the onion and cut it in half rings, fill it with juice and mix for the last time. We send to marinate in a cool place for several hours. We fry on coals.

The finished meat is white, and when pressed, pomegranate juice is released.

On a note. Shish kebab can be cooked in a griddle - grill option. Together with it, you can fry vegetables - tomatoes, sweet peppers. All vegetables are cut into wedges.

With champagne

Unusual and very delicious kebab can be prepared in a champagne marinade.

• pork pulp - 1.7 kg;
• onions - 4 medium;
• salt;
• dry champagne - bottle;
• a mixture of spices "For barbecue" - 2 tbsp. l.

We cut the meat, cut the peeled onion into rings. Mix the meat slices with salt and spices; the spices should be evenly distributed throughout the meat. Then we spread the onion, stir it more gently - so as not to break the pieces that are fried with the meat. After that, pour everything with champagne, mix a little and close tightly. As with mineral water, it is important to prevent the gas from evaporating from the marinade. Marinate the meat for at least three hours.

Did you know that you can cook a wonderful, soft, juicy and completely low-fat pork tenderloin shashlik? For some reason, tenderloin-based shish kebab is not very popular, but we suggest studying the recipe for such a dish and still try it.

How to marinate tenderloin skewers?

One of the main steps in barbecue cooking is marinating. There are many recipes for marinating pork tenderloin kebabs.

It also happens that cooks prefer not to marinate meat at all because of their convictions, they just salt and pepper the product before cooking. Others are cut in tomato, onion or kefir. Therefore, the choice of marinade depends only on your desire and preference.

What else do you need to know about pickling?

There are several rules that must be followed when preparing pork tenderloin skewers. So:

• It is unacceptable to use aluminum cups and pots to marinate kebabs. Enamel or glassware is best. If there is none of the materials offered, then you can use a simple plastic bag.
• The prepared pork must be washed, then dried and cut into pieces, the parameters of which will be approximately three to five centimeters. It is necessary to cut across the meat fiber.
• The marinating time depends on the age category of the meat, if the pig was old, then longer, if young, then less. In addition, the size of the piece also matters. Large pieces pickles longer than small ones.

These were the basic rules for marinating pork tenderloin skewers. Now let's go directly to the recipes themselves.

Quick marinade

Pork tenderloin shashlik according to this recipe turns out to be delicious and tender. But the most important thing about it is that the marinating time is only 3 hours!

For one kilogram of pork tenderloin, we need:

• Apple cider vinegar - 100 grams.
• Bulb onions (larger) - 4 pieces.
• Large tomatoes - 4 pieces.
• Lemon - 1 piece.
• Spices (salt, pepper) - to taste.

Season the slices of tenderloin with spices and add a couple of onions chopped in a blender. Then we add vinegar and lemon juice... Thoroughly mix our pork tenderloin shashlik. Cut the remaining 2 onions into rings and fill them with the meat, do not stir! Cover with a bag or cling film, put in the refrigerator. Pickled kebabs must be strung together with tomato and onion rings. Serve shish kebab with vegetables and herbs.

Classic recipe

Another pork recipe can always be replaced with a sufficient amount of lemon. To marinate one and a half kilograms of tenderloin, we need:

• Vinegar at a concentration of 70% - 3 teaspoons (diluted in a glass of water).
• Onions - 0.5 kg (cut into half rings).
• Spices - any, to taste.

Add the above ingredients to a saucepan with prepared meat and leave to marinate for at least 8-12 hours.

In mineral water

Mineral water can work wonders, even the most dry and tough meat will become tender and tasty in such a marinade.

For one kilogram of pork we need:

• Ordinary mineral water (strong carbonation) - 1.5 liters.
• Bulb onions - 3 pieces.
• Herbs and spices to taste.

Mix tenderloin with spices and add onion rings and herbs. Fill mineral water and mix well. You can marinate for only 4 hours, this will be enough.

Conclusion

These were delicious recipes pork tenderloin shashlik. There are other ways to prepare it, but we have presented the most popular ones. For those who are worried about their figure, we report that the calorie content of pork tenderloin shashlik is only 142 kcal per 100 grams of product. Therefore, such meat is ideal for those who are not indifferent to their weight.

Tenderloin is the most dietary part of the pig, which is suitable for kebabs. Bon Appetit!

Do not consider it immodest, but today I will teach you how to cook the most correct and delicious pork tenderloin shashlik. Perfectly classic version Is a pork kebab made from the neck of the carcass. But do not rush to despair if you could not stock up on a pork neck. I can please the "owners" of the pork tenderloin! According to my recipe, kebabs are no less worthy. Do you have a barbecue meal planned? Guests will certainly appreciate all your efforts.

Read carefully and don't miss anything.

To cook the right one pork kebab, in addition to fresh and desirable homemade meat, you need the right ingredients for the marinade. Onions and tomatoes are ideal. You will also need a little kebab seasoning - for aroma, salt, mayonnaise or vinegar.

Cut well-chilled pork tenderloin into large pieces. Place in a bowl that is suitable for the size.

Season the tenderloin with aromatic kebab spices, but do not salt. We will salt the pork already on the grill.

Toss the meat in the seasoning. Cut the pre-peeled onion into large half rings. Complement pork pieces onions.

Cut fresh tomatoes into two or three parts, depending on the size of the vegetables. Keep in mind that the tomato slices will be skewered with the pork. Tomatoes should not be too soft and thin, otherwise, as they rotate, they will fall into your brazier. Add the tomatoes to the bowl with the kebabs and onions.

It is often used as an auxiliary ingredient for kebab marinade Apple vinegar, acetic acid, or mayonnaise. With a strong desire or by conviction, these ingredients can not be added at all.

We are preparing a "hot" summer kebab, so I still marinate our tenderloin in mayonnaise. Sometimes I take acetic acid, diluted with water in the proportion: 1 tsp. acid + 50 ml of water for 2 kg of meat.

Season the future kebab with mayonnaise.

Carefully not to crush the tomatoes, stir the pork in the marinade and leave in a cool place for 6 hours.

Place the marinated slices of tenderloin on skewers, alternating with tomato slices. Better to start with meat. Finish the skewer with it. If you leave a tomato on the edge, then there is a chance of losing it in the grill. Pieces need to be pushed along the fibers and tightly enough to each other.

Send the kebabs over hot coals. Try to cover the entire space of the barbecue with skewers. This will keep the coals hot and the meat cooked as quickly as you ever dreamed of.

As soon as the bottom of the kebab is covered with a light crust, salt the kebabs on top first. Turn the skewers over gently and season with salt. Don't be afraid to work with salt. Pork will not take too much in the process of frying, but if you add salt during pickling, as lazy people do (sometimes I also "sin" like that) or inexperienced kebab makers, then you can oversalt.

Cook pork tenderloin skewers for no more than 5-10 minutes, provided that the charcoal is good. You can check the heat of the coals in the most popular way - hold your palm close over the skewers. If the palm suffers, then the coals are worthless and they need to be inflated until red. Put out the fire with a pinch of salt. There is no need to flood the flame with water or beer, as many do. This loses the taste of meat and increases the frying time.

Pork tenderloin kebabs are ready!

We got juicy, aromatic, magically soft meat, which means: the picnic was a success! Eat with pleasure, but drink in moderation. You don't need to believe in fairy tales that vodka helps the fast digestion of meat kebabs.