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

General information

• Beef and lamb are cut into small cubes, pork can be cut into larger pieces, 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 so that it tastes good.
• Onions and herbs for the marinade should be slightly mashed with your hands so that all this gives juice.
• Meat is marinated in enameled, glass or ceramic dishes.
• When the layers of meat are laid, they need to be covered with a plate and put a load (you can put a jar of water).
• Quantity necessary ingredients usually determined by taste and by eye.

Barbecue in kefir

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Ingredients

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

Cooking

We put a layer of meat, onions, cilantro in the dishes, salt, pepper, pour kefir. Then again a layer of meat, a layer of onions and so on. Marinate overnight in a cold place.

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

Skewers marinated in lemon and regan (basil)

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

Ingredients

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

Cooking

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, throw the lemon itself into the meat. 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 barbecue will have a pronounced lemon flavor, which not everyone will like.

Shish kebab in tomato juice

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Ingredients

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

Cooking

Put meat and onion in a saucepan, add salt and pepper. Mix everything with your hands, pour tomato juice, put the load on top and send it to the refrigerator for 6–8 hours.

Pork in white wine

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Ingredients

• 1 kg tenderloin;
• 2-3 medium bulbs;
• salt, pepper - to taste;
• ½ cup dry white wine.

Cooking

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

Beef in red wine

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Ingredients

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

Cooking

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

Caucasian shish kebab (from lamb)

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Ingredients

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

Cooking

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

Chicken skewers in grape vinegar

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Ingredients

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

Cooking

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

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

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

Shish kebab is a delicious dish for food, from which the mood rises and bliss for the body comes. There are many varieties of it, but the classic one is always from meat:. The exceptions are chicken and fish.

Threading pieces of meat on skewers and grilling over charcoal according to certain rules is a classic. perfect cooking smoky meat.

Cooking on skewers in the oven, in a pan of minced meat and different fish in the following articles.

Rules for cooking classic barbecue

For cooking, it is better to take young and juicy meat. To get good results. the following rules must be observed:

• Avoid cooking with frozen meat. Because frozen meat contains significantly less nutrients than fresh meat. No matter what they say, no matter how marinated, the fibers from frozen meat will be tough.
• Avoid cooking from fresh meat, from a freshly slaughtered animal. Blood should drain from the carcass, the meat should “rest” for several hours, lie down. In the old days, it was generally considered a ban to cook dishes immediately from shot game - it should take 2 - 3 days.
• Stringy meat is not suitable.

The best brazier for cooking barbecue is the traditional brazier, which is used by most modern people. What are the barbecues in our modern life, you can see in the blog.

According to experts and people from the people, the best firewood is firewood from the vine. Next in descending order of quality are: white locust, dogwood, blackthorn, beech, oak. you already understood that only deciduous trees are suitable.

The criterion for the quality of firewood is the quantity and heat of coals.

Buy Better Ready charcoal and use it. As a rule, coal sold in bags is made from birch chocks.

If you use firewood, it should burn almost smokelessly, give a lot of coal with a good heat and not be tarry - such is the quality of the firewood itself.

The height of the brazier, for frying meat, should be such that the meat is located 10-15 cm above the coals, or even lower. It is more convenient to make a brazier with grate (small) and a blower in order to create traction depending on the wind and weather.

In the absence of a brazier, a hearth for frying a barbecue can be folded from improvised non-combustible material: stones or bricks.

Classic pork skewers - how to marinate with vinegar to eat deliciously

Products:

• 2 kg of not too fatty pork belly or
• 3 kg brisket on the bone (also very tasty)
• 100 ml white wine vinegar
• 1 kg of onion
• salt pepper

For submission: 4 sweet onions + thick or thin lavash

Recipe:

cut into pork belly identical pieces with particles of fat.

Chop the other piece with the ribs in this way. so that the meat is located along the bone.

Cut each onion in half lengthwise, then cut into very thin half rings. Mix onion and vinegar, season well with black pepper. Combine the meat and marinade in a large saucepan, mix with your hands for 5 minutes. Then tightly fold the meat with the marinade into a container, cover with a lid and marinate at room temperature for 2 to 3 hours.

Choose wide and flat skewers so that the meat does not turn when frying.

Thread the meat in such a way that it runs along the skewer without hanging from it. The pieces should be of the same size and quality so that they cook evenly. Then lay the skewers with meat at a distance of 10-15 cm from the coals and fry, not forgetting to turn them evenly, until cooked and browned.

In a large bowl, coarsely chop the onion, take a large piece of pita bread and use it to remove hot pieces of meat. Sprinkle skewers in a bowl with onions. So he passes heat treatment, absorbs the taste of meat and becomes a separate snack.

It looks like a dish of ribs, if you decide to perform this option classic cooking meat with bone and wine vinegar.

Pork kebab recipe with mineral water marinade

Products:

• 2 kg pork neck
• 4 bulbs
• mineral water
• ground black pepper, ground coriander, salt

Recipe:

Cut the pork meat into pieces, cut the onion into half rings, pepper and sprinkle with ground coriander.

Put the meat together with the onion in a saucepan and pour mineral water to cover the meat. put oppression on the meat and leave for 4 hours. Then salt the meat to taste. Next, you should string pieces of meat on skewers according to all the rules and fry over coals.

Classic lamb skewers - a dish for the festive table

Products:

• 500 g lamb
• 2 onions
• 100 g green onions
• 200 g tomatoes
• 0.5 lemon
• 1 tablespoon of vinegar
• 1 tablespoon oil

Recipe:

Cut into even pieces (20 - 25 g) the kidney part or the pulp of the hind leg of lamb, put in a bowl, salt, sprinkle with ground black pepper. Then put the grated onion there, pour over the vinegar, mix and keep in a cold place for 5-6 hours.

The meat of young lambs is not watered with vinegar, but sprinkled with pepper, salt, parsley and kept for 2-3 hours in the cold.

Grill the kebab over coals for about 15-20 minutes. Rotate the skewers frequently to ensure the meat cooks evenly.

Ready pieces of meat should be removed from skewers, put on a dish, pour over with oil. Serve for garnish green onion, sliced ​​tomatoes, lemon. boiled rice. Separately serve dried ground barberry or pomegranate juice.

Beef skewers - the most delicious marinade to keep the meat soft

Recipe:

According to this recipe, the meat becomes soft even if it was very tough. Meat can be taken even frozen. Let the meat thaw. Then cut the beef meat into pieces from a matchbox.

Sprinkle a layer of allspice on the bottom of the pan. Top it with a layer of bay leaf. Lay a layer of onion cut into rings, a layer of meat on top, salt and pepper with red ground pepper, put a layer of onion again and so on alternate. The last layer should be onions. Put a layer of bay leaf on top of it.

Put a layer on top of the bay leaf layer tomato paste in a thick finger and vinegar (put 1 tablespoon of vinegar per 1 kg of meat). Cover all this with an inverted plate and put about 10 kg of oppression on top. Endure the day. After a day, drain the yushka, throw out the top layer of lavrushka and transfer the meat to another dish, leaving the bottom layer of lavrushka and peppercorns in the old one.

Then squeeze the lemon into the meat, add dry white wine. After 2 hours, you can fry with skewers in the grill with hot coals.

Lamb barbecue with vinegar: a classic way of cooking meat in Tajik style

Products:

• 1200 g lamb
• 200 g onion
• 50 g vinegar 3%
• 30 g zira
• 50 g greens
• ground black pepper, salt

Recipe:

Cut lamb meat into 25 gram pieces. Salt, pepper, mix with finely chopped onion, cumin, pour vinegar and put in the cold for 4 hours.

Then string the pieces of meat on skewers and fry over hot coals.

When serving, lay the meat on a plate and sprinkle with chopped onions and herbs.

Marinades for pork barbecue: how to marinate meat in pomegranate juice

Products:

• 2 kg pork neck
• 1 glass of fresh pomegranate juice
• 4 tomatoes
• onion
• cloves, basil greens, parsley, ground black pepper, salt

Recipe:

Cut the pork into portions and place as the first layer in an enamel pan. Onion cut into rings and lay the second layer. Finely chop the greens and sprinkle the meat with onions.

Then put carnation flowers on top and pour pomegranate juice. Place the container with marinated meat for 4 hours in a cool place. Stir every hour. Salt before the last stirring.

As a result, start stringing meat on skewers, alternating with circles of tomato and fry over coals in the grill.

Shish kebab: a signature pork recipe, and marinade from the people - with beer!

Products:

• 2 kg pork (neck)
• coarse sea salt
• 5 bulbs
• 500 ml dark live beer
• 5 - 6 sun-dried tomatoes
• ground black pepper

Recipe preparation:

Wash and dry the meat. Cut it into large pieces so that each has fat.

Then make the marinade: grate the onion and transfer the onion pulp to the bowl with the meat,

salt and pepper to taste, pour in all the beer. Stir and marinate for at least 5-6 hours.

Then remove from the marinade, string on metal skewers and fry on the grill over coals from apple, pear or aspen firewood. Reviews from the people are excellent, the people are in the subject!

How to cook juicy pork skewers on the grill - video

Enjoy your barbecue on the coals, in the fresh air, with a smoke!

1. Fresh, high-quality and young meat can not be marinated. Simply season with salt and pepper before frying. But if you want to give such meat a rich flavor and unusual taste, use any of these marinades. Chicken can be marinated for only half an hour, and pork, beef and lamb for 1–2 hours.
2. Older meat or meat of which you are not sure of the quality should be marinated longer. This will soften the fibers and make the kebab juicier. The minimum marinating time for chicken meat is 2 hours, - 4 hours, beef and lamb - 6 hours.
3. Not only old, but also young meat can be easily marinated for a day or even two. Ingredients in marinades, in particular onions, have antibacterial properties. And this means that the meat will be stored longer.
4. You can marinate meat at room temperature. But if it should stay in the marinade for more than two hours, then it is better to put it in the refrigerator.

The best barbecue marinades

All ingredients in the recipes are designed for 2 kg of meat. Marinades are suitable for chicken, pork, lamb.

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Onions are an essential ingredient in almost all marinades. It gives the barbecue a rich flavor, so there is no need for in large numbers spices.

Ingredients

• 500 g of onions;
• salt - to taste;

Cooking

Cut the onion into several pieces and puree with a blender. Salt and pepper the meat, add the onion and mix well. To prevent the onions from burning during frying, lightly blot each piece of meat with a paper towel before cooking.

tastylive.ru

Meat marinated in this way is very tender. And thanks to the seasonings, the kebab will smell very tasty.

Ingredients

• 1 700 g of onions;
• 1 ½ tablespoons of suneli hops;
• salt - to taste;
• 1,700 ml of low-fat kefir.

Cooking

Finely chop the onion, transfer to a deep container and lightly remember that the juice stands out. Add seasonings and stir. Then add the meat and mix well again. Pour in, cover and shake until the meat is completely covered with the marinade.

povar.ru

Carbonated mineral water softens meat fibers. As a result, the kebab turns out to be juicy, tender and - due to garlic and spices - fragrant.

Ingredients

• 500 g of onions;
• 1 tablespoon vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 5 cloves of garlic;
• 1 liter of carbonated mineral water.

Cooking

Cut the onion into rings and put on the meat. Add oil, spices and minced garlic and mix thoroughly. Pour mineral water over the meat and leave to marinate.

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Thanks to this marinade, the meat will acquire a delicate mint aroma and a pleasant spicy taste.

Ingredients

• 1 ½ tablespoons barbecue seasoning;
• salt - to taste;
• 3 bunches of mint;
• 500 g of onions.

Cooking

Sprinkle meat with spices and mix well. Cover the bottom of the container in which the kebab will marinate with a piece of mint. Put a piece of meat on top and cover with mint. Repeat layers until you run out of ingredients. The last layer should be mint. Half an hour before the end of pickling, add chopped rings and mix.

postila.ru

Tomato juice is also excellent for softening meat fibers. It will make the barbecue not only tastier, but also more unusual: the meat will acquire a beautiful reddish tint.

Ingredients

• 500 g of onions;
• 1 tablespoon of seasoning for barbecue;
• salt - to taste;
• ground black pepper - to taste;
• 3-5 garlic cloves;
• 1 ½ liters of tomato juice.

Cooking

Add chopped onion, spices and minced garlic to the meat. Pour in tomato juice, cover the container with meat with a lid and leave to marinate.

kuhny-mira.ru

Good quality mayonnaise makes the meat juicy and flavorful. Perhaps that is why marinades are so popular.

Ingredients

• 300 g of onions;
• 500 ml of mayonnaise;
• 1 tablespoon curry;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Puree the onion in a blender. Add mayonnaise, onion puree and spices to the meat and mix well.

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This recipe will especially appeal to beer lovers, because the meat will acquire a slight smell of malt. It's better to take a live one. Just keep in mind that a low-quality drink will spoil the taste of the kebab.

Ingredients

• 500 g of onions;
• 3 cloves of garlic;
• 2 teaspoons ground coriander;
• 2 teaspoons of paprika;
• salt - to taste;
• ground black pepper - to taste;
• 750 ml beer.

Cooking

Add chopped onion, garlic and spices to the meat. Stir and fill with beer.

Greetings, my dear guests of the blog! Spring is in full swing, which means it's time for picnics and barbecues. 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. The right marinade for pork skewers will help save you from such disappointment.

This is the meal we are going to cook today. However, without a 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, even. It should not be caked with blood, mucus or any other liquid.

Be sure to 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 aroma causes you unpleasant emotions, refuse such a purchase.

Well, choose which delicacy you like best. There are many options for spice blends. Today I will introduce you to ten proven recipes. Among them is the usual, acetic, which will appeal to connoisseurs classic taste. For gourmets, ways with kiwi or pomegranate juice are good.

Marinade recipe for barbecue 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 for its preparation. And I think there is an onion with vinegar in every kitchen.

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

As for the acid, you can use 70% vinegar or traditional table vinegar. When using the first, do not forget to dilute it with water. Yes, and do not neglect security measures.

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

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

What you need for 2 kilos of pork:

• Onion - 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 into rectangular slices.

Do not cut meat for barbecue into cubes. It is much more convenient to string not thick pieces on skewers. And yes, they cook evenly.

Wash the peeled onion. Then we chop it with a thin straw. The main thing for us is to ensure that the onion gives all its aroma and taste. If you like it when it is fried at the stake, you can peel an additional couple of onions. Cut them into rings and string them on skewers along with the barbecue.

A mixture with vinegar soaks muscle fibers very quickly. It is enough to wait an hour and you can proceed to the next step.

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

Thread the marinated pork onto skewers. Next, light the grill and fry the delicacy on the coals until cooked. Drizzle with remaining sauce while frying.

Marinade for pork skewers with tomato juice

The food prepared according to this recipe is so juicy and fragrant. It has light notes of sourness and a bright, rich taste.

This yummy is prepared with tomato juice. You can use canned. Well, if you cook a kebab in the summer or even in the fall, when the tomatoes ripen, you can take fresh fruits, puree them and use this gruel to make a spicy mixture. Everyone in our family thinks that tomatoes and meat are best friends.

What you need:

• Shoulder fillet - 1.5 kg
• Onion - 5 medium sized heads
• Pepper mix - to taste
• Suneli hops - a little
• Red spicy pepper- taste
• Tomato juice - 300 ml
• Salt - to taste

Cooking:

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

Remember: you need to marinate in a glass or enamel bowl. It is resistant to acids present in the aromatic mixture.

Sprinkle salt, pepper, hops-suneli, paprika. We clean the onion from the husk, cut into 4 parts. And then we send it to the blender bowl and grind it into a puree. We send to the marinade.

And mix well. Top it all with tomato juice. It should completely cover the meat. We remove the bowl from the refrigerator.

Let the pieces marinate. In time it will take approximately 2-3 hours.

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

Fry until done. From time to time we water our cooking masterpiece leftover juice. How delicious and tender it will turn out!

Quick marinade with soy sauce

Do you want the meat to be soft and juicy, while not fiddling with it for half a day? Cook it according to this recipe and make sure that this is the most delicious and fastest kebab you have ever tried.

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

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

What we need:

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

Cooking:

We divide the pre-washed and dried tenderloin into small pieces. Transfer to a glass or enamel bowl.

Sprinkle the herbs de Provence 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. It remains only to light the grill and prepare the grate. And fry a fragrant treat on coals until cooked.

How to make marinade with mayonnaise and onions

This option is good for lean pork. Saturated 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 store-bought one. But get the most natural sauce with high fat content.

As for the bow, here you can also experiment. Take white or red of your choice. To maximize its flavor, grind it into a pulp. For example, in a blender, on a grater or finely chop with a knife.

What do we need:

• Tenderloin - 1 kg
• Onion - 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.

First of all, clean the entire onion. We wash it and separate it, approximately 200 g. We cut it into 4 parts and place it in the bowl of a blender or combine. Puree it and mix with mayonnaise. The rest is cut 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. At the bottom of the container in which we will marinate, lay out a layer of onion rings. Place the pork pieces on top. And so alternate these layers to the very top of the dish.

Please note: the topmost layer should be onion.

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 roast on coals until golden brown.

Video recipe for marinating pork skewers on mineral water

This option is so simple that even a novice cook can cope with its preparation. Here the main secret is to use highly carbonated water. Gas bubbles will speed up the penetration of spices into muscle fibers. In addition, 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 cook it according to this recipe.

If you like light 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 skewers on kefir

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

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

What to buy:

• Neck - 1.5 kg
• Onion - 3 pcs.
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Lemon - half
• Black ground pepper - to taste
• Kefir - 1 cup

Cooking:

We wash the fillet, wipe it with a paper kitchen towel and cut with a knife. Do not chop the pieces too much: they should be about 5-6 cm long and oblong in shape.

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 onion rings, salt and spices. Sprinkle all this with juice squeezed from half a lemon. Also add 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 for a picnic in the morning, then it would be good to make this mixture in the evening. Softened and almost ready-made pieces will remain held over the grill for just a few minutes.

Marinade recipe with mayonnaise and lemon

The presence of citrus in the fragrant mixture speeds up the pickling process. After 3-4 hours you can safely fry yummy. Believe me, you won't 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 barbecue prepared according to this recipe comes out very tender, juicy and tasty.

What you need:

• Tenderloin - 3 kg
• Onion - 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 it in a container, where it will marinate. Mix it with onion cut into thin half rings.

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

We send lemon slices to the tenderloin and pour in citrus juice. We introduce soy sauce and mayonnaise into the total mass. And mix all the ingredients again.

Close the pot and refrigerate. You can fry the kebab after a few hours, but it is better to leave the tenderloin in the marinade overnight. So she will be even more saturated with spices and softened from lime.

Cooking pork skewers in the oven (video)

If the weather is bad outside, and the soul requires a holiday, it does not matter. Delicious shish kebab can be cooked in the apartment. No, no, do not rush to build a fire in the middle of the room. There is a more "humane" way to prepare this delicious dish. For example, in a bank. And to be more precise, in the oven on skewers placed in glass containers. This video recipe will help you do everything right.

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

Marinating meat for electric grill

Do you think you can't do it in your apartment? real barbecue in Armenian from pork? Nothing is impossible. Especially if you love this dish so much that you have already purchased such a wonderful unit as an electric barbecue grill. Below suggested step by step recipe will help you.

By the way, to make this amazing dish, you do not need any overseas spices or spices. The recipe has been adapted to our local conditions. And if you manage to get a bunch of coriander greens, then the taste of a real Armenian shish kebab is guaranteed to you.

What you need:

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

Cooking:

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

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

We send tomatoes and onions to the 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.

After that, we place them in special niches in the electric barbecue. 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 cooking for 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 not guess that you prepared 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 are easily crushed, give the meat a maximum of juice. Such a marinade for pork barbecue will give the meat an unusual, refined taste. And the acidity of the fruit will ensure a quick readiness of the dish.

What you need:

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

Cooking:

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

We wash the peeled onion 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 crush them well with your hands. Or, alternatively, you can also grind them in a blender. The main thing here is that the kiwi gives its juice as much as possible. Then mix the components again.

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

Secrets of delicious pork skewers

Even the most best marinade will not save you if you choose the wrong meat. It must certainly be fresh and chilled, but not frozen. Thawed, destroyed fibers are not suitable for barbecue. The ideal option is the neck, the inside of the ham, shoulder blade or tenderloin. This also affects the calorie content of the finished dish.

Do not take too fatty pieces, because when frying them, the fat will drip onto the coals and burn. Because of this, the dish will acquire an unpleasant odor.

Around how to properly salt a dish, opinions differ. Some experts beat their chest, arguing that it is necessary to add salt to an already roasted product. Others believe that there is nothing wrong with salting the pieces right away. In general, experiment, trying both ways.

Make a pork kebab marinade with mustard and unrefined 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 have little time, add a couple of tablespoons of vodka or cognac to the mixture. Thanks to alcoholic beverages the pieces will be saturated with spices faster and become softer. By the way, meat marinates very quickly in wine too.

Serve ready-made yummy with fresh vegetables, greens and Caucasian lavash. In addition, it is in harmony with orange or fruit juice, as well as red semi-sweet wine. Don't forget the sauces too. FROM 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 beginning of May and the soul demands to get out into nature ... to taste the most delicious shish kebab on an open fire. There are many recipes for this dish. I present to you 5 best recipes, according to which the barbecue will turn out soft and juicy!

Traditionally, for cooking, you need to take lamb. But quality meat will be difficult to find in stores or on the market. And lamb has a specific smell that not everyone likes. Therefore, we use pork meat, which is very tender. If you prepare the marinade correctly, the pork kebab will turn out to be unusually juicy and tasty. It will reveal all its taste and aroma.

Today I want to cook pork entrecote or loin with onions and kefir. Well, the king of our ball will be the Adyghe salt. You will also need a cut with a grandmother's trough, in which we will cut onions with salt. You can make this trough yourself from any dry log. Very comfortable… I recommend!

Almost marble ... pork marble.

For garnish, pickle potatoes with butter.

Ingredients:

• Pork (entrecote or loin) - 1 kg
• Kefir - 0.5 l
• Onion - 1 kg
• Adyghe salt
• Potato - 1 kg
• Vegetable oil
• sprigs of rosemary or thyme

Wash and dry the onion. You don't need to clean it.

The fact is that the onion shirt has its own advantage.

When you cut onions with a shirt, your kebab will be golden in color.

Anyway, we will throw this bow away, therefore, I recommend trying to kill the bow in this way. For example, when you dye eggs, you use a shirt. The same is true for marinating meat. The shirt gives a certain color to your product. That is, it colors your meat.

Chop the onion into squares, about 5 by 5 mm.

In order for the onion to give juice, you need to add a little Adyghe salt (literally a teaspoon). After the onion has given juice, pour 1 glass of kefir (preferably natural) and continue to beat the onion. Our task is to make onion-kefir sauce.

The main advantage of kefir dressing is that lactic acid bacteria penetrate deep into the meat fibers and soften it.

Let's wait a little more until the onion gives juice, and start marinating our meat.

Salt on one side. Turn over and salt with another.

It is more convenient to transport, store, mix meat in packages.

We put a little kefir-onion dressing in the bag and lay out the pork in layers. More dressing and meat.

If it seems to you that the sauce is not enough, you can pour more kefir. Now tightly tie the package. So that it doesn’t leak, I put it in 4-5 bags (you can take them for free in any supermarket))). We pack so that the knots are on different sides (down, up). The number of packages depends on the number of people at the picnic.

We release air from the bag by slightly pressing on it. You can massage. You can throw and throw it. Your meat will marinate beautifully on all sides. Everything will be salty here. When you store meat in the refrigerator at +2, +5, turn it over every half a day.

Now let's prepare our potato side dish. Wash and dry potatoes. We put it in a package.

Add 2-3 sprigs of chopped rosemary or thyme, 2-3 tbsp. vegetable oil. We will pack in another bag and salt (regular salt).

Let's add some more oil. We close the package. Leave some room for the potatoes to roll around. Mix by rolling the bag in your hands. The potatoes are pickled and go to the meat in the refrigerator for half a day. Everything is very simple, unpretentious and budget!

A fire always starts with good firewood. I will be using Grapevine wood….twigs to start the fire and twigs for the main heat.

We put up a curb so the potatoes don't fall off. Cut open the bag and dump it on the wire rack. Let's add some water. Potatoes are fried for 30 minutes. Meat for 20 minutes.

We remove the onion from the meat, leave the sauce and put it on the wire rack. Now we twist the potatoes, then we turn the meat over. Lubricate the potatoes with vegetable oil.

When the pork is cooked, you cut a part and treat the guests, send the other part to the container.

Pork skewers on kefir turned out surprisingly tender, juicy and soft! Bon Appetit!

Insanely delicious meat with pomegranate juice

Tender shish kebab on a mineral water

Mineral water barbecue turns out incredibly tasty and tender. Thanks to the gas bubbles, the spices penetrate deeper into the fibers of the meat without overdrying it. Compared to wine or vinegar, mineral water does not change the real taste of pork. I will reveal to you the secret of how to properly marinate meat for a delicious kebab with mineral water.

Ingredients:

• Pork neck - 2 kg
• Mineral water Essentuki - 1 liter
• Onion - 2 kg
• Kefir 2.5% fat - 1 liter
• Seasonings:
• Coriander unground - 1 tbsp.
• Ground coriander - 1 tbsp.
• Zira - 1 tbsp.
• Black pepper - 1.5 tsp
• Grainy mustard - 1 tbsp.
• Parsley

The meat is of no small importance. If it is old, hardened, then the kebab will turn out to be of worse quality.

Cut the pork into pieces in a matchbox and place in 3 liter jar. Add 3 tsp. heaping salt.

Soak the pork, pouring mineral water to the very brim.

Now the SECRET of barbecue in mineral water is a jar with a screw cap.

Close the lid tightly until all the gas has escaped.

In this state, we leave our meat for 1 hour or 1.5 at room temperature. Periodically, you need to flounder the jar so that the meat floats and the salt dissolves.

Let's prepare the marinade on kefir. I like it, as it turns out an excellent, awesome taste of the barbecue. Cut the onion into rings and half rings and mix with kefir.

Add 3 tsp. heaping salt. It is necessary to knead all this thoroughly for about 5 minutes with the help of a fist until the onion becomes soft and elastic. Don't forget to keep your hands clean!

It's time for seasonings. We add the main 6 seasonings to the onion-kefir mixture - ground and unground coriander, zira, black pepper, granular mustard, parsley. Mix thoroughly.

When the time is right, open the swollen lid and drain mineral water. The meat after such a procedure becomes lighter.

Add pork to our marinade. Mix and leave to marinate for 6 hours at room temperature. Stir every hour by hand.

After 6 hours, string the meat on skewers. With 2 kg, 11 sticks came out. Look how the skewers turned out. Such an appetizing, brilliant and delightful color.

We fire up the grill. The coals are covered with white ash, which means it's time to put the kebab on the fire. Turn the meat periodically.

It exudes an incredible aroma. I'm drooling and can't wait to taste it and treat my friends.

Mineral water barbecue turned out just awesome - tender and juicy, you will lick your fingers!

How to marinate pork with kiwi

There are many ways to marinate meat. Surely you have not tried the exotic way with kiwi. This fruit gives the meat a piquant sourness, while retaining the real taste of fried shish kebab. The pulp of kiwi makes the meat extremely juicy due to the ability to “lock” moisture in the meat fibers. For cooking, it is better to choose unripe fruits. Get ready, you won't regret it!

Pork skewers with vinegar according to the classic recipe

Prepare pork skewers with vinegar classic recipe— the most cost-effective and simple. It is also called Soviet).

Ingredients:

• Pork neck - 5 kg
• Vinegar diluted 9% - for 100 g of vinegar 200 g of water
• Bay leaf
• Black peppercorns

For a barbecue, take pork neck, because from it it turns out the most juicy and tasty. We cut the meat into steaks 4-5 cm thick. Then we cut them into identical pieces along the veins. Onion cut into rings.

Add black pepper to chopped pork. Salt generously, add Bay leaf. Pour in pre-diluted vinegar. Mix well by hand.

Add chopped onion and mix again.

We kindle a fire in the grill. It is better to use grapevine firewood, as it gives fragrant and intensely hot coals. You can also use oak, birch or linden, but not conifers.

Now it's time to thread the meat onto the skewers and the onion between the pieces. We pierce it longitudinally, along the long part, then the skewer will not spin by itself on the grill and will be fried evenly.

Once the coals are ready, you can put the skewers on the grill. Burning firebrands must be thrown away. We don't need direct fire.

What flavor went ... do you feel? Now our task is to periodically turn the skewers over and watch that there is no open flame.

I will especially note that it is not necessary to fill the fire with water, as many do. Since the temperature drops and this affects the quality of frying.

Don't let the meat burn. If it seems that the kebab is ready, make a transverse incision on large pieces. Check the degree of doneness inside the meat. Don't keep it too long, otherwise it will be very dry. We fry for 15 minutes.

Shish kebab marinated with vinegar and onions according to the Soviet version is ready!

Bon Appetit everyone!