1. For barbecue, choose fresh pork, beef, chicken or lamb without skins and films. But small layers of fat are welcome: they will make the kebab juicier.

2. Do not cut the meat into too small pieces, otherwise the kebab may turn out dry. The ideal size for meat cubes is about 3–5 cm.

3. For the finished meat to be juicy and aromatic, you first need to marinate it. Here are some recipes for a great marinade:

4. Smoky aroma can be achieved using liquid smoke... It can be added directly to the marinade, poured into a baking sheet, if you cook kebab on skewers or in a sleeve, or on the bottom of a jar. For 1 kg of meat, 1 teaspoon of liquid smoke is used.

How to cook kebab on skewers

Shish kebab on skewers turns out to be almost as crispy and juicy as shish kebab from the grill.

Regular skewers are unlikely to fit into the oven, so use wooden skewers as an alternative. To prevent them from catching fire, soak them in water for 20-30 minutes just before cooking the kebab.

Then place the marinated meat on the skewers, not too tightly. You can alternate the slices with onion rings from the same marinade, or with other vegetables, such as slices of tomato or bell pepper.

Skewers with meat can be put directly on the wire rack in, placing a baking sheet under it so that excess juice flows there. Or put them on a narrow baking sheet or mold so that the ends of the skewers are located on the edges of the dishes. It will turn out to be a kind of mini-grill.

In both cases, it is better to cover the baking sheets with foil so that later you do not have to wash them for a long time.

Chicken skewers in the oven should be cooked at 200 ° C, and skewers from other meat should be cooked at 230-240 ° C. Due to the strong heating, the meat will be covered with a golden brown crust, but inside it will remain juicy: no liquid will evaporate from it.

Place the kebab in a preheated oven for 20-30 minutes. It may take a little longer, depending on the type and freshness of the meat.

Turn meat periodically and sprinkle with water or leftover marinade. You can check the readiness of the kebab by cutting the meat a little. It should be well baked.

How to cook barbecue in a jar

The shashlik from the can smells incredibly tasty and turns out to be very juicy. It will not be as crispy as a regular kebab. But if you really want to make an appetizing crust, then after cooking you can fry the meat in a pan.

Put the pieces of meat on skewers in the same way as in the first method. Then place them in clean, dry 3-5 liter jars. The size of the can will depend on the length of the skewers and the number of skewers on them. One jar will fit no more than five skewers.

For a richer flavor, you can add pickled or fried onions to the bottom.

Seal the necks of the cans and make several small punctures in it. This is necessary so that excess steam can escape from the can.

You need to put the jars in a cold oven, otherwise the glass may burst with a sharp temperature drop. Then set the temperature to 200 ° C and leave the meat for an hour.

Then turn off the oven, but do not open it and do not take out the jars for about 15–20 minutes. Again, due to the temperature difference.

When the jars have cooled slightly, gently wrap each jar with a dry towel and remove from the oven.

As already mentioned, it is able to give meat an incredibly appetizing flavor. Now imagine what the smell would be like if you used a lot of onions.

4–6 large onions are enough for 1 kg of meat, but you can take more. Cut the onion into half rings, place in a colander and pour over with boiling water to remove the bitterness. Then add 2-3 tablespoons of vinegar, 1-2 tablespoons of sugar, salt to taste and a few tablespoons of water to it. Leave the onions to marinate for an hour.

Then place the onions in a roasting sleeve and distribute over almost the entire length. Put the marinated meat on top, without stirring it with the onion. Tie the bag up and make a few punctures in it.

Place the baking sheet in an oven preheated to 220 ° C for an hour. And to make the kebab toasted, cut the sleeve and leave in the oven for another 20-30 minutes.

The shish kebab in the sleeve turns out to be fragrant and well baked. However, it will not be covered with the same crust as meat cooked on the grill.

Soon the May holidays... And everyone, young and old, will be drawn to their summer cottages. Probably even the most sophisticated bookkeeper will find it difficult to calculate how much meat will be eaten during these days. And of course, it is not difficult to guess that the bulk of it will be grilled on the grill, in the form of everyone's favorite kebabs, etc.

Prepared from lamb, from beef. But the most popular and beloved by all, of course, is it made from pork. One of delicious recipes which you can find. It is pickled quickly, fried quickly, it is tasty, juicy. It is for its taste and simplicity of preparation that it is loved by millions of people.

Kebab is not easy culinary process, this is some kind of action! Already only one preparation for the process sets in a certain way. You need to buy everything you need, then decide which marinade you will use. Then fry! Certain skills and abilities are needed everywhere.

So how do you prepare a delicious, juicy, aromatic pork dish? It's no secret that someone's finished dish turns out to be juicy, while someone else's is dry; for some, it always turns out to be overcooked and tough, while for others it is not at all fried inside.

In order for the fried meat to be tasty, juicy and fried, you need to choose the right part of the desired quality, keep it in a properly prepared composition, and properly fry it on the grill.

Let's take a look at the different options first.

Marinating the flesh correctly is an important step in preparing a delicious dish. The method you choose for this primarily determines the taste of the finished product. Therefore, this stage is one of the most important. Even if you buy a great piece of pulp, but handle it incorrectly, it may not taste like what you expect from it.

There are a lot of cooking options. And by properly preparing them, you can make the finished product juicy, almost from each. The main thing is to observe proportions and time.

Sometimes in recipes it is found that vinegar is added to the composition of the components. I am not adding it. I believe that when you add it, the taste of the main product is lost. At the same time, it turns out tough and not juicy.

Maybe I'm wrong, or maybe I just don't know how to cook variants using vinegar, but I never use it. What for? Then when there is a large number of natural products, thanks to which the meat is very juicy and certainly tasty.

In addition, the pork itself is quite tender, not tough at all, and vinegar is mainly used for softening. And in this case, using it is completely useless.

But let's look at other ways. In fact, there are many more of them, here are the most popular and demanded ones.

On kefir

Kefir also contains acid, and if you need to quickly make the pulp soft, then kefir will come in handy.

You just need to know that you don't need to keep it in kefir for too long. Otherwise, the result will be the same as if we keep the meat in vinegar - it will lose its taste and juiciness.

Kefir should be kept for no more than 3.5-4 hours. This will be enough to get a delicate taste.

We need:

• pork neck - 2 kg
• onions - 1 kg
• kefir -05-0.7 ml.
• salt, black pepper to taste
• ginger - 1 tablespoon
• spices - I use mixes that include chopped coriander, cumin, paprika, nutmeg
• dried herbs
• ground red pepper

Preparation:

1. Cut the neck into 5x5 cm pieces. It is better not to cut the smaller pieces, because in this case the pork will turn out to be dry. You don't need to cut any more, there is a risk that inside it will not have time to fry. Place everything in a large bowl.
2. Cut the onion into very thin half rings. Mash it so that the onions let out the juice and add to the bowl.
3. Stir everything together, pressing lightly on the onion, so that the juice is absorbed into the pulp.
4. Add spices, herbs, pepper, kefir. Stir again, pressing lightly on the contents, so that the marinade quickly saturates each bite.
5. Leave to infuse in a cool place. It is not advisable to put in the refrigerator. Stir occasionally.

It is better to salt the prepared pieces 30-40 minutes before the moment when you start to fry the kebab. Previously, salt is not recommended. The salt draws the juice out of the pulp. And if you salt it earlier, then the pulp will never turn out juicy.

This is one of the main secrets of making a juicy product. Do not ignore it, and then you will always get it juicy.

With soy sauce and lemon juice

This composition also has an acidic base, only now lemon is used for this. And soy sauce will give ready meal spicy taste and a beautiful ruddy roast.

We need:

• pork neck - 3 kg
• onions - 5-6 large onions
• lemon - 1 pc.
• pork spices
• salt - 1 tbsp. a spoon
• pepper - red and black
• soy sauce - 2 tbsp spoons

Preparation:

1. Cut the meat into 5x5 cm pieces. Transfer to a bowl.
2. Stir everything together, pressing lightly on the onion so that it lets out the juice.
3. Squeeze juice from lemon, add spices, pepper. Stir again, pressing lightly on the contents to quickly saturate each bite.
4. Keep in a cool place for 3.5-4 hours, stirring occasionally.
5. Season with salt 30 minutes before browning.

Delicious kebab using olive oil

If you purchased a leaner part for barbecue, for example, a tenderloin, then in order to prevent the pulp from turning out to be dry, you can use a marinade with olive oil.

We need:

• pork tenderloin - 1.5 kg
• lemon - 1 pc.
• olive oil - 4 tablespoons spoons
• paprika -1 tsp
• ground coriander - 1 tsp
• by a pinch - ground ginger, cinnamon, nutmeg
• pepper - red and black
• Bay leaf

Preparation:

1. Grind and mix all the spices, add pepper, chopped bay leaf. Pour olive oil over the mixture, stir, leave for 20 minutes to combine the spices with the oil and combine the flavors.
2. During this time, cut the tenderloin into medium pieces and then place in a bowl with the prepared mixture. Mix. Close with a lid or cover with cling film.
3. Leave for 1-1.5 hours at room temperature, periodically stirring the pieces with spices and oil, so that they are evenly saturated with juice.
4. Season with salt 30-40 minutes before browning.
5. Cut the lemon into rings. Pieces strung on skewers, alternating with lemon rings, fry on the grill until tender.

With mayonnaise - the most popular

This method is perhaps one of the most popular among the people. Well, we like mayonnaise ... It is also better to use it when making shish kebab from leaner pieces, if it's so appropriate to talk about pork.

We need:

• pork - 2 kg
• onions - 1 kg
• mayonnaise -350-400gr
• spices for barbecue
• mustard - 3 tablespoons
• salt, pepper to taste

Preparation:

1. Cut the meat into 5x5 cm pieces. Put in a bowl.
2. Cut the onion into thin half rings. Mash it so that the onions let out the juice and add to the bowl.
3. Stir the contents, pressing lightly on the onion, to form juice.
4. Add spices, pepper, mayonnaise. To mix everything.
5. Leave to infuse for 6-7 hours, and preferably overnight. It is better to keep the chopped pieces in mayonnaise in the refrigerator.
6. Salt is best 30-40 minutes before cooking. It is also not recommended to soak the pieces in salt for a long time.

In tomato juice and with tomatoes

The pulp is very tasty and juicy if you use tomatoes for the marinade. So that all the juice collected from the tomatoes is preserved and does not leak out during frying, add a little vegetable oil.

We need:

• pork tenderloin - 2 kg
• onion -1.2 kg
• tomatoes -1.3 kg
• fresh ginger - 30 gr
• vegetable oil -4 tbsp. spoons
• spices - 1 tbsp. a spoon
• pepper - 1 tsp
• salt - 1 tbsp. a spoon

Preparation:

1. Chop the meat in large pieces.
2. Cut the onion into thin half rings.
3. Grind 800 grams of tomatoes in a blender bowl with ginger. If there is no fresh ginger, then you can add it in powder.
4. Cut 500 g of tomatoes into slices.
5. Mix all the ingredients with the onion, tomato juice and spices. Mash the contents so that the juice is better absorbed into the pulp.
6. Add chopped tomatoes. Stir gently to keep the tomatoes intact.
7. Withstand 4-5 hours.
8. Season with salt and butter for 30-40 minutes. Mix.
9. Skewer and fry until tender.

Mineral water

Also a very popular option among the people. This is also a long way. Soak the pieces of pulp in water and onion juice overnight.

The advantages of this method are that the water tastes neutral. And the taste of the product is revealed in this case most fully. And the second plus - the pulp is softened with the help of mineral water, and becomes very soft, juicy and aromatic. And its fibers under the influence of mineral water become more elastic and spices are better impregnated in them. And the finished product becomes more aromatic and delicate at the same time.

We need:

• pork - 3 kg
• onion -1 -1.5 kg
• highly carbonated mineral water - 1 liter
• spices
• salt pepper
• vegetable oil

Preparation:

1. Cut the pulp into 5x5 cm pieces.
2. Cut the onion into thin half rings. Mash it so that the onions let out the juice and add to the pulp.
3. Stir everything together, pressing lightly on the onion, so as to extract the juice.
4. Add mineral water. It is better to choose water with potassium and sodium salts.
5. Add spices and pepper. You don't need to salt right away, this can make the meat tough, it is better to salt it 1-2 hours before frying.
6. Leave the pieces in a mixture of water and onion juice for 12-15 hours, putting it in the refrigerator, stirring occasionally.
7. Drain the water before cooking, remove the onion and add a little vegetable oil. In this case, when frying, the pieces will not burn.

Here are just some of the ways in which the finished dish will turn out delicious and juicy. However, there are still options for keeping the pulp in red and white wine (for amateurs), in pomegranate and tomato juice. There are also recipes based on sour cream, and with the addition of balsamic vinegar, as well as with ordinary vinegar. And lovers of beer and a specific taste, keep the pulp in the beer.

When the chopped pieces are mixed with all the ingredients, it must be tightly closed, and put under oppression, crushing it with something heavy.

If you are using quick ways, for 3-4 hours, then it is better to keep them in a cool place. And if it takes more time, it is better to keep it in the refrigerator.

But that's not all, for the kebab to turn out to be great, it should also be fried properly.

How to properly fry a kebab

1. Before frying the sliced ​​pieces, they must be strung correctly on skewers. You should not string them too tightly. There should be some space between them for better browning on all sides.

2. You need to string them evenly, so that they are evenly on the skewer, and so that nothing hangs in separate pieces.

3. If onion was used for the marinade, it must be carefully removed from each piece. If this is not done, the burnt onions will give the dish a bitter taste and deprive it of the desired aroma.

4. If no oils have been used, you can coat each cut with vegetable oil before frying. This is necessary so that the pulp is well fried on the inside and not burnt on the outside.

5. Coal can be bought ready-made in the store, although there are many opponents of this. And opponents, as a rule, make coals themselves. They take firewood from deciduous trees - birch, aspen, apple ..., burn them, and when coals appear, they are already fried on them. You should not only fry the pulp using softwood firewood, this can spoil its natural smell and taste.

6. During grilling on the grill, you must constantly turn the skewers over so that the pieces are fried evenly. Make sure that the coals smolder well. If the heat is weak, then the pulp will dry out, and if tongues of flame are constantly pulled out, then it will begin to burn. To do this, you need to keep a bottle of water ready. And as soon as the flame bursts out, it should be immediately extinguished with water from a bottle.

7. During all frying, you need to be near the barbecue to monitor the whole process.

8. When the kebab is browned, you can check its readiness by making an incision on the piece, which is the lightest. If no blood flows out of it, but inside it is a pleasant pink color, then the dish is ready.

9. Remove from skewers onto a large platter and cover for 5 minutes to rest. Rested, it will be even juicier and tastier.

10. You can serve the finished dish with grilled vegetables, with fresh vegetables, herbs and onions aged in vinegar.

The next topic, in fact, should be put in the first place. But since the article is about marinades, they were the first to go. Therefore, albeit with a delay, we will dwell on this important topic in more detail.

How to choose pork for barbecue

What kind of meat you have chosen for cooking depends on what kind of kebab you will get. You can make an excellent marinade, fry the pulp well. But if it was bought the wrong way, it will be difficult to prepare the perfect dish.

And it is best to use the neck or loin.

1. It is best to keep it fresh. From this, the finished product is the most delicious. As a last resort, you can use frozen, but only on one condition. If you bought it fresh, you froze it yourself, and thawed it only once. Thawed just for this occasion, that is, for cooking.

2. Defrost it at room temperature, in a natural way. Without use hot water or microwave oven.

3. You should also not buy a ready-made product in the store. After all, we do not know what is cut there. This means that the result can be unpredictable.

4. Pay attention to appearance when you buy it. It should be pale pink with thin streaks of fat. If it is red, then it may be old and it is best to discard it. The finished dish from it will be tough, no matter how it is previously cooked and fried.

5. There is no need to take too fatty pieces. During frying, excess fat will drip onto the coals, burn on them, and this will give the finished dish an unwanted smell.

6. Fresh product should not have any extraneous odors, only a fresh, almost neutral odor.

7. When pressing on it, blood should not be released. And the trace from pressing should disappear almost immediately. If the trace remains for a long time, then the pulp was thawed and frozen again.

8. At external examination, look at the consistency, it should not be matte, but glossy. It should also not stick to your hands.

Now, when going to the store, always choose the right piece. And then any dish will turn out delicious for you.

Pork shashlik in its own juice without marinade

Even though I know different ways marinade, I am constantly looking for new recipes for myself. And I found this original way.

This recipe differs from all those proposed above, not only in this, but also in that when choosing the main product, not the neck part is taken, but the carbonade, and it is cut not with the usual pieces, but with thin plates in the form of steaks.

Here is such an interesting and original recipe! How do you like it? Did you like it or not?

And in general, it is very interesting, what methods do you usually use? Maybe you have your own original ways... It will be great if you share them with us!

In today's article, I tried to tell in great detail about all the nuances of cooking delicious, tender kebab... Attention should be paid to all stages of preparation. They are all equally important and significant. To make a delicious dish, don't ignore any of them. And only then will it turn out to be tender, juicy and very tasty.

Bon Appetit!

Everyone loves to go to nature in warm weather, make a fire and fry meat, but not everyone knows how to make a shish kebab juicy. After all, the preparation of this dish is a real art, which only a few people know. To get soft and it is not enough just to fry it on charcoal - first you need to choose the right one main ingredient and pickle it. The shish kebab will turn out to be really tasty only if all the nuances that directly depend on the choice of the product are observed.

Beef kebab

To cook worthy dish from beef is not so easy. Even not every experienced chef can tell you how to make a juicy shish kebab from this meat. The smallest violations in technological process lead to the fact that in the end the meat is practically not chewed, it turns out to be too dense and practically tasteless. Such consequences can be avoided only if you know how to make a juicy shish kebab from beef, having properly prepared and marinated the most capricious meat.

Cooking secrets

To create a delicious dish, you should adhere to basic rules. Thanks to them, money on food and cooking time will be well spent. Among the basic rules:

1. Most cooks pre-soak meat in vinegar to soften the fibers. A couple of tablespoons of the product will not be enough to work out the pieces evenly, so it is best to take boiled water and vinegar in a 2: 1 ratio. Thanks to this solution, the acid will be evenly distributed, and the texture of the ready-made kebab will become pleasant and uniform.
2. Most often people cook traditional marinades from kefir, common spices or tomato sauce, but in fact they cannot guarantee that the end result will be tender and juicy. Experiments of this type will only be appropriate for young meat. In order not to take risks, you should use marinades based on vinegar, red wine or citric acid.
3. Beef itself is tender meat, the taste of which can be easily overpowered by spices. Therefore, when answering the question of how to make the kebab soft and juicy, you should immediately pay attention to this nuance. In the case of beef, any spices are best replaced with aromatic herbs.
4. When slicing pork or lamb, you don't have to be too zealous, but you won't be able to do this with beef. It must be cut with the sharpest possible knife, which does not spoil the texture of the fibers, which is very important. And to establish the most optimal size of the pieces, you can use a pair of matchboxes folded together.
5. The ideal aging time for marinated meat is 5 to 8 hours. If the product is held for more than this time, it will acquire a not too pleasant sour taste.
6. In no case are pepper and salt added to the marinade, because they must be grated on the pieces of meat in advance. Also, many novice cooks are wondering how to make kebab juicy, enhancing its taste. The answer is simple - you need to use apple cider vinegar, lemon juice or wine.
7. Having made the decision to cook beef kebab, in no case should frozen meat be used. Such a product cannot be made tasty and fragrant in any way.

Beef kebab marinades

Thanks to the observance of the above rules, it is already known how to make a juicy shish kebab from beef, but this dish can please even more with its juiciness, aroma and softness, if you are creative in the preparation of the marinade. There are many ways, but not all of them are available to novice chefs. Although there are also many clear and simple recipes:

1. Acetic. When you ask people, who often go out into nature, about how to make a juicy shish kebab, you can immediately hear the answer: "Marinate meat in vinegar." Indeed, this method is the most common and beloved by all, and most importantly, simple. For 2 kg of meat, you will need to take 5 onions, red and black pepper (one teaspoon each), salt and 3 tablespoons of vinegar. The beef must be cut into large pieces, beaten off, and then cut into portions. Then rub them with salt and a mixture of two peppers, put in a bowl, sprinkle with chopped onions, sprinkle with vinegar and leave for 5-6 hours. It is not recommended to prepare such a marinade in advance and store it in the refrigerator, as this will significantly increase the risk of spoilage of the workpieces.
2. Wine. Quite often, people wonder how to make meat juicy for barbecue without using vinegar. It seems to many that this is impossible, but in fact there is a way out. Wine marinade thanks to the main ingredient, ъ pleases kebab lovers even more than the previous "vinegar" version. For 2 kg of meat, you need to take 3 large onions, no more than one teaspoon of Provencal herbs, a glass of dry red wine, and salt. The first step is to combine the meat with coarsely chopped onions, and then stir with your hands. Next, you need to add the rest of the ingredients (wine last), mix thoroughly again. After that, the container with the future kebab should be put in the refrigerator for 8 hours.
3. Exotic. The two previous recipes have been familiar to people from ancient times, but sometimes you want variety, so more experienced chefs ask: "How to make kebab soft and juicy using unusual ingredients?" At first glance, this recipe may seem strange and unacceptable to many, but in fact, thanks to it, the kebab will acquire new taste and will attract the attention of not only exotic lovers. Again, for 2 kg of meat, you should take about 6 large onions, a couple of glasses of soda water, 1 kiwi, black pepper and bay leaf. The meat will need to be mixed with onion rings and pepper, then add the peeled and chopped kiwi fruit there, pour soda and put the bay leaf. It is recommended to insist the workpiece for at least 3 hours.

Any of the above blanks can be used both outdoors and at home. It is worth noting that even when cooking meat in the oven with such marinades, it will turn out delicious and will be remembered for a long time.

Lamb shashlik

As you know, traditional shish kebab is made from mutton. This product is not too capricious, but quite specific. You can count on an ideal result only if you follow the rules. There are many nuances in the cooking process, but every culinary specialist can cope with them.

How to choose a product

If you do not know how to make a kebab juicy and memorable, then first of all remember that you should purchase only high-quality meat for it. When choosing a product, you must follow simple rules:

1. The ideal would be the meat of an animal whose age does not exceed a couple of months. In finished form, it will be tender and juicy, and most importantly - without a specific aroma.
2. If you still use adult meat, then you should pay attention to the fat content. It should not be more than 15%, although you should not completely abandon it, because it is the fat that gives the kebab its juiciness and mouth-watering aroma.
3. The color of the existing fat on the surface of the meat should be pure white or milky, but not yellow (which indicates an impressive age of the product).
4. It is not recommended to buy products that slip out of your hands or bleed.
5. For a shish kebab, you can take the backbone, hind leg, or tenderloin.

Really high quality meat will not cause rejection. It smells good, does not give off fat, but only surprises with sweet notes. Pros recommend using chilled lamb.

How to make a juicy lamb skewer: a classic

If you want to cook a delicate and tasty classic kebab, you need to take about 5 onions for 1 kilogram of meat, a full glass of dry white wine, pepper, salt and herbs to taste. Slices of the future kebab should be mixed with onion rings, vegetable oil and salt. Then you need to pour this mass with wine and leave for about 30 minutes (lamb) and about 4 hours (adult).

Do not soak meat, regardless of the type or composition of the marinade, in metal bowls / pans. Otherwise, the metal will begin to oxidize, which will contribute to getting a spoiled dish. It is best to use glass or plastic containers.

Other gas stations

In addition to the classic recipe, you can consider other options for marinades:

1. Yoghurt. To prepare a kebab from 1.5 kg of meat, you will need to take a little more than a glass natural yoghurt, about 5 onions, dried basil, mint, pepper and salt. The onion needs to be coarsely chopped and mixed with chopped mint. Then add meat and other ingredients to this mixture. After mixing the composition with your hands, it must be placed in a cold place for 10-12 hours.
2. Tomato. For a kilogram of meat, you will need to take a liter of natural tomato juice (without any additives), no more than 5 large onions, half a gray loaf, as well as salt and spices. Pieces of lamb should be mixed with chopped onions, spices and left for 5 minutes. Then you should chop the pulp of the loaf with your hands, add it to the workpiece, mix thoroughly and leave for at least 7 hours.

Features of cooking pork

Rumor has it that only an experienced chef, who has already seen many varieties of meat and knows how to work with them, can cope with pork. But how to make a juicy pork skewer for a layman? Easy! Only for this you will need to follow all the rules. In fact, pork is very difficult to spoil, but it is not easy to make it an ideal kebab.

Meat selection

The first step is to choose the right meat. There are elementary tips for this:

• the product should be slightly chilled, but not frozen or steamed, since in this case the texture of the fibers will be loose;
• you should not spend money on already cut meat - you need to pay attention to larger pieces;
• great kebab will turn out if you take pork loin, shoulder or ham;
• there must be a layer of fat in the pieces of meat.

Pickling rules

If you do not know how to make a juicy pork skewer, first of all, understand the basic rules for marinating meat:

• chunks should be made large to maintain their juiciness;
• for pork, a large amount of onions will not be superfluous;
• it is necessary to cut the product across the fibers so that the meat is better fried and chewed well;
• mayonnaise and vegetable oil are strictly prohibited to be used for the marinade.

Compared to other varieties, it requires a long marinating. The ideal time for this is over 10-12 hours.

How to make a soft and juicy pork skewer

For such meat, you can use time-tested marinades (recipes are designed for 2.5 kg of meat):

1. Tomato. You should take small bunches of dill, parsley, one onion, a spoonful of paprika, a couple of tablespoons of the store tomato paste, pepper and coriander. All components must be crushed, mixed with meat, filled with water until the mixture is coated and left for 10 hours.
2. Pouring from champagne. For the original marinade, you need to take a bottle of dry champagne, 4-5 onions, and spices. Onions should be coarsely chopped, mixed with pork, then sprinkled with spices and covered with alcohol. It is necessary to insist such a marinade for 10 hours, stirring it every 3-4 hours.

Chicken kebab

Now it's time to learn how to make a juicy chicken skewer. This meat is completely unpretentious and is soaked in marinade almost instantly. It takes only 30 minutes for the chicken to absorb everything it needs.

Before immersion in the marinade, the meat must be thoroughly rinsed in cool water, then dried and divided into several pieces. It is recommended to use only individual parts (breast fillets, thighs, wings).

Unusual marinade recipes

Chicken can be marinated in interesting ways that will appeal to all meat lovers. The recipes below are for 2 kg of product:

1. Marinade based on vegetable oil. The meat should be salted and soaked in spices, then add about a third of a glass of oil and a couple of tablespoons of wine vinegar. You need to insist on it for no more than an hour.
2. Beer option. In this case, pieces of meat are simply soaked in 0.5 liters unfiltered beer within 20 minutes.

Thanks to the above recipes, you now know how to make chicken kebab juicy, and you can cook it effortlessly.

Hello everyone. Spring has come and the weather has become noticeably warmer. I live in Central Asia and we can say that at the moment it is very warm and even hot. So, in light of this, my friends and I went to nature the other day - to rest. It was a very hot day - the thermometer in the afternoon showed a little over 30 degrees Celsius. It is still too early to swim, since the water is not yet warming up well, but for a good rest in the fresh air, now is the right time for us.

In general, we left the city, away from the hustle and bustle of the city. The question of what to cook with us, of course, was decided immediately. What kind of rest can there be without barbecue? So we decided that the main course would be pork kebab. Otherwise, they did not bother either. We took with us vegetables for salads and okroshka, a variety of drinks, snacks were taken from home, already ready-made.

We marinated the barbecue meat the day before. In my opinion, this is convenient from several sides: at home everything is at hand and it is more convenient to marinate a kebab in the kitchen - this is in the first place. Secondly, the meat is marinated much better and, therefore, the shish kebab is tastier and juicier. The third plus is that upon arrival at the place of rest, you will have other troubles: for example, you will need to decompose, collect and chop wood, prepare salads.

How to marinate pork so that the kebab is soft and juicy

Surely everyone has tried to cook this dish at least once in his life. Someone turns out delicious the first time, while someone does not right away. It all depends on what recipe you are cooking and who is cooking.

To begin with, barbecue cooking is a man's job. I do not want to offend women in any way, but still I think that most will agree with me. To be honest, I've never seen a woman at the barbecue. After all, you must agree that preparing firewood and lighting a fire is by no means a woman's occupation. And the frying process itself, too. Ladies, no offense!

So, the whole cooking procedure can be conditionally divided into several stages: marinating, preparing the barbecue and frying. However, these three steps are also divided into several steps:

1. For marinating, you need to choose and cut the meat correctly, prepare everything necessary ingredients and marinate the meat in the correct sequence.
2. The preparation of the barbecue is the choice of fuel (firewood) and, accordingly, the barbecue itself.
3. Frying a kebab is one of the most important steps with a lot of subtleties and nuances that must be taken into account.

How to choose meat for barbecue

To make a shish kebab, the first step is to buy meat. And to make it tasty and juicy, you need to purchase the right meat, regardless of what you will cook it from: be it pork, beef, chicken, lamb or fish. The main thing is to initially be very responsible in the choice of products.

I do not think that from an old piece of meat lying on the counter you will succeed tasty dish... And this is regardless of how you marinate it. The maximum that can be obtained is the "Friendship" shashlik - chewed pass it on to a neighbor. Of course, you can add kiwi or something else that contains acid to the marinade, which will simply make the meat look like a chewed rag. Believe me, this is not entirely correct.

To prevent this from happening, it is advisable to take only fresh (not frozen) meat - this is the first thing. For pork kebabs, the ideal option would be to buy a pork neck, but with the right approach, it will turn out very well from other parts too - this is the second.

As for the quantity, you can easily calculate it from a simple formula: 0.6 kg is enough for 1 adult man, 0.5 kg for a woman, 0.3 kg for a child. If you are planning to go on a picnic, as we did, then take a little more. After all, everyone knows that in the fresh air the appetite is played out in earnest. Stick to the principle - it's better to let it stay than not enough.

What pieces to cut the meat into so that the kebab is not dry

Now let's figure out how to cut pork properly. Too small pieces will turn out dry, like croutons. Cutting too coarsely will result in the meat being charred on the outside, it will still be soggy on the inside. Much also depends on the fire, but we will talk about this a little later.

So, the most suitable size will be about 5 by 5 cm. It is not necessary to measure with a ruler. Judge by eye and try to cut into equal pieces along the fibers. Thus, the kebab will be fried evenly. With the meat sorted out, we move on.

What ingredients to use and in what sequence to add them to the marinade

There is no clear set of ingredients for making a kebab. It all depends on personal preference. What meat is not marinated on for this dish: it is kefir and tomatoes, marinated in soy sauces, in vinegar, on fruits and juices, on pomegranates, on mineral water, on wine and beer, add a wide variety of spices, onions and even mustard.

You can try everything and choose the best for yourself. I tried different marinades... And you know what I can say? They are all good in their own way. The main thing is not to overdo it with the selected spices and everything will be "good".

and a recipe for to boot. I advise you to read.
Regarding when to add ingredients and in what sequence each has its own opinion on this matter. Personally, I do this:

1. First, I add coarsely chopped onions to the chopped meat, carefully squeezing the juice out of it with my hands.
2. Next comes the salt.
3. Then peppers - paprika and ground black
4. Spices to taste - what you like (I try not to add)
5. Further bay leaf and sunflower oil

This sequence is for the very simple recipe, but it also happens a little differently, depending on what you are going to marinate the future kebab on. So let's now consider several options for preparing this beloved dish.

How to cook a delicious pork kebab. Top 7 kebab marinade recipes to keep the meat tender and juicy

What is the secret of delicious, soft and juicy kebab? The answer is simple - in fresh meat, the right marinade and good frying. We figured out the meat above. Now let's look at 7 recipes. good marinade to get a dish that you will want to cook over and over again.

Shish kebab in vinegar marinade. How to properly prepare a vinegar marinade

Acetic marinade is the most common, but everyone makes it differently. This is the simplest, one might say classic, recipe of all that I know, and about which I have read and heard. There is nothing superfluous here. It's pretty simple and easy. It turns out very tasty. Try it and I think you will like it too.

What do you need:

• Pork neck - 5 kg.
• Diluted vinegar 9% (for 100 grams of vinegar 200 grams of water)
• Bay leaf
• Black pepper (peas)

Preparation:

This is how everything is simple and easy. It is not for nothing that they say: "Everything ingenious is simple!" Cook and enjoy.

How to cook barbecue in your own lemon juice

A good recipe for marinade with lemon. The shish kebab turns out to be very tasty, with a pleasant aroma and a special note in the taste that the lemon gives.

Ingredients:

• Meat - 2 kg.
• Onions - 1.2 kg.
• Lemon - 2 pcs.
• Pepper

How to cook:

1. Cut the meat into pieces.
   
2. Cut the onion into half rings.
   
3. Next is the lemon. Pour boiling water over it and cut into small wedges.
   
4. Let's start pickling. We put meat in layers in a deep dish, then pepper, salt, put onions and lemon, squeezing the juice from the last two a little.
   
5. Repeat step 4 with all the remaining meat.
   
6. Squeeze well with your hands so that the lemon and onion give juice.
   
7. Cover and leave for 6-7 hours.
   
8. The marinade is ready, it's time to start frying.

Pork shashlik on mineral water

Marinating pork in mineral water is an excellent solution for obtaining a soft and juicy barbecue for a short time... Everything is done quite simply. Let's take a look at the cooking procedure.

What you need:

• Pork - 3 kg.
• Onion - 6 medium onions
• Bay leaf
• Ground black pepper
• Seasonings to taste

How to cook:

1. Cut the pork into equal pieces. Salt.
   
2. Finely chop the onion, put in a bowl and salt to give juice.
   
3. We knead the onion with our hands. Add 3-4 bay leaves to it.
   
4. Put the meat in this bowl. Sprinkle with pepper and seasonings (I personally don't add any seasonings).
   
5. Mix well.
   
6. Fill the meat with carbonated mineral water.
   
7. Cover with foil and leave at room temperature for 1.5-2 hours.
   
   

   If you have time, then it is better to send it to the refrigerator for 5-6 hours, it will be even better.

8. We prepare the fire and, after the required time, we proceed to frying.

Marinade for kefir shashlik

When I first cooked with this recipe, I left out one important moment- kefir should not be sour. As a result, nobody began to eat the cooked kebab. So take no sour kefir... The meat will turn out to be very tender and tasty. Yes, and be sure to send the future kebab to the fridge to marinate so that the kefir does not turn sour. You never know ...

Ingredients:

• Meat - 2.5 kg.
• Kefir - 1.5 l.
• Bulb onions - 1 kg.
• Ground bay leaf
• Ground pepper

Preparation:

1. We wash, dry and cut the meat.
   
2. Cut the onion into half rings into a separate bowl and squeeze it a little.
   
3. Pepper the meat and onions.
   
4. Add ground lavrushka to both "containers" (you can also use leaves)
   
5. Combine onion with pork, stir.
   
6. Now we fill the whole thing with kefir and mix well again.
   
7. We cover and send to the refrigerator for 8-10 hours.
   
8. Salt the meat 1 hour before frying.
   
9. The kefir marinade is ready. You can fry kebabs.

Tomato marinade recipe

If you like vegetables cooked over a fire, then this recipe is for you. Let's prepare a shish kebab with tomatoes. In addition to the fact that you will have vegetables fried on a fire, the meat will also turn out to be very juicy and tender, because during frying, juice is released from the tomatoes, which soaks the kebab.

If during frying you prefer to grease the meat with marinade, then you do not need to do this here, since everything happens by itself. Try it. I am sure you will like it.

Products:

• Pork - 1.5 kg.
• Tomatoes - 700 gr.
• Bulb onions - 500 gr.
• Table vinegar - 0.5 cups
• Ground pepper (black, red)

How to cook:

Kebab in tomato juice

Probably many have heard and even tried to prepare a marinade with the addition of tomatoes. Have you tried to fill the meat with tomato juice? If not, then be sure to give it a try. Shish kebab soaked in juice. becomes bright red. The result is very appetizing and, most importantly, delicious.

If there is no juice, then it is a good idea to add tomato to the marinade instead of it, which is added to the frying. Surely many canned it for the winter. For 2 kilograms of meat, a half-liter jar of tomato will be enough. Personally, I tend to add tomato rather than juice. A matter of taste.

What do you need:

• Pork neck - 2 kg.
• Onions - 0.9 kg.
• Pepper mix
• Tomato juice

Preparation:

The classic recipe for barbecue marinade

I present to your attention the easiest way to marinate. We will not use anything unnecessary here, but the result will be just as good, or maybe even better. Probably this is the very first recipe according to which they began to cook barbecue.

The good thing about the recipe is that you only need to buy pork, and the rest can be found in the kitchen. Time also turns out pretty quickly. Ideal if you don't have time to wait long for the meat to be ready for frying.

Ingredients:

• Meat - 1.5 kg.
• Onions - 1.5 kg.
• Pepper

Preparation:

Rules for frying kebabs on the grill

Have you decided to cook barbecue on the grill? Then I want to tell you what kind of firewood to use, which grill is best for this and how to cook it correctly.

A good barbecue should have:

1. Oxygen access openings. They are on the side or on the bottom of the barbecue. Both options are not bad in essence.
2. Thick walls, since it is the thick walls that keep the temperature at the desired level.

Birch or oak is suitable as firewood. The best option there will be firewood fruit trees... They will give the dish a unique flavor. The most ideal option would be a vine. But the vineyard does not grow everywhere, so use what you have.

In no case do not take into account acacia, mountain ash, poplar and all conifers. Not only will the taste of the dish deteriorate, but you can also significantly spoil your health. In the process of burning, these trees give off resins that are very harmful to the body. Also, do not throw plastic and polyethylene products into the fire. They are also very harmful.

The fire must completely burn out. After that, you can "spread" the coals all over the barbecue and wait until it is slightly covered with ash. Now is the time to start frying the kebab.

The distance from the coals to the meat should be about 15 centimeters. This is the most optimal height for barbecue cooking. They put the meat on the fire. When should you turn it over? Listen to the meat. As soon as the meat begins to "squirt" from the side of the fire, fat drips onto the coal and a smoke, so pleasant for smelling, rises, it is at this moment that you need to turn the meat over. If you turn it over in time, then the meat will never burn. Fry the meat evenly on all four sides.

The whole frying process takes about 10-12 minutes. If you cannot determine by eye whether it is ready or not, then use a knife. Make a cut and see how it looks on the inside. The main thing is not to overdry the kebab. It should be light pink on the inside, with light gray edges and a ruddy crust on the outside. The juice flowing out should be transparent, and the aroma should be unique. Only then the kebab is considered ready.

How to cook barbecue in a jar

Did you know that you can cook barbecue without coal, firewood, smoke and without a barbecue, right in the house. Of course, it will not be one hundred percent the same as we used to cook outdoors, but still. What if there is no way to go out into the fresh air, and the soul wants a barbecue? An oven and an ordinary jar come to the rescue.

You can use any marinade that you like best - there are no special rules.

So, you will decide on the marinade yourself, and I will only give you recommendations on how to cook barbecue in a jar.

That's the whole cooking procedure. In my opinion, it is best obtained with the addition of kefir to the marinade. And what do you think? And have you ever cooked in a can? Share your experience and tell us which marinade recipe is best for shashlik in a jar.

Cooking kebab on skewers in the oven

If the previous method with a can does not suit you, then there is another way to cook in the oven on a baking sheet. Any marinade can be used. How to cook barbecue in the oven? Very simple:

Here's a shish kebab that you can cook right at home, without any hassle. I am sure that not everyone will be able to distinguish it from a kebab cooked on coals. Try it and see for yourself. Bon Appetit!

What is the best recipe of all to get a soft and juicy shish kebab

So we figured out with you the secrets of cooking barbecue. But which recipe is the best of all? To answer this question, you need to try to cook everything. After all, there is no dispute about tastes. Someone will like it with lemon, someone with kefir, someone with soy sauce, but some people do not like shish kebab in any form. Yes, yes, I do not like it. I know people who don't like this dish. Take, for example, vegetarians, because they are generally against the use of any meat.

Or maybe you have already tried to cook according to all these recipes and have already chosen the most delicious and juicy one for yourself? Then please share your opinion. It will be interesting to find out what exactly in this or that recipe you like the most.

Or maybe you have your own special recipe in stock that not everyone knows about? It would be great if you share it. It is very interesting to learn something new.

On this note, I want to draw the line. I wish you a pleasant stay, delicious kebabs in a cheerful company in the open air. Till!

P.S. We had a great rest then. We arrived home very tired, but happy. It turns out interestingly, like you go to rest, but you get tired much more. Probably, this is the beauty of nature trips, otherwise no one would strive for such trips ...

Even if you do not notice warm days and hot sun, it is impossible to miss the onset of summer: it is at this time before every weekend that the contents of meat counters in the markets are scattered, like hot pies, and queues in supermarkets beat New Year's records: people are fleeing en masse from the city, preferring to spend time for barbecue.

Shish kebabs - just like that, in the plural - this is not a dish, it is a phenomenon that has become a part of our culture and the cause of many kilometers of traffic jams. But nevertheless, in its center is precisely food - pre-pickled pieces of meat cooked on the grill, which every self-respecting man seems to be able to cook. However, even this one has its own secrets. simple dish(it is with such simple ones that this usually happens). In a word, the question “how to cook a barbecue properly” is not so simple and not idle. Let's try to answer it.

Connoisseurs of culinary terminology understand that kebabs are not actually fried, but baked. And yet, for some reason, it is customary in Russian to “fry a barbecue”. As they say, it is not us that has been instituted, and it is not for us to change.

Meat…

When choosing meat, remember that not every cut is suitable for barbecue: the meat should be soft (otherwise the barbecue will not be chewed), moderately fat (so that it retains its juiciness when ready) and of high quality (otherwise the barbecue will be simply tasteless). So, from our beef, only fillet will fit for shashlik, pork shashlik is traditionally prepared from a neck or a ham, a tender chicken chicken can go to shashlik almost entirely, but for a lamb, the most suitable part for a shashlik is tenderloin.

But there are several ways to turn less suitable cuts into barbecue - for example, by cooking minced meat from tougher meat, we will make a wonderful kebab, and fatty mesh, which is sold in the markets, will allow you to make a kebab from meat that is low-fat in itself, such as veal. Let's not forget about offal - here the choice is truly vast and varied - as well as less trivial types of meat, such as duck, game, and so on.

…and not only

If we are talking about non-meat kebabs, fish, seafood, vegetables and mushrooms come to mind. In principle, any fish will do for a barbecue, but if we want our barbecue to be tasty and juicy, we need to focus on fish of medium fat content. The recognized king fish kebab- sturgeon, fish is expensive, but delicious, other suitable options are salmon and catfish. Of course, smaller or flatter fish can also be cooked on charcoal, but we will call barbecue only what can be skewered. Almost everything is also suitable for barbecue from seafood, but hardly anything can be compared with large shrimps strung on a skewer right in the shell: you really don't need to marinate them.

A kebab of vegetables and mushrooms is not necessarily the lot of vegetarians, because baked over hot coals, with a smoke aroma, such vegetables in themselves are no worse than any meat. An ideal and very common option for a vegetable kebab is bell pepper, young zucchini and zucchini, eggplants, tomatoes, onions. Among the mushrooms, champignons and porcini mushrooms are unconditionally leading - the former are inexpensive, the latter are tasty, and both can be eaten raw, so there is no need to be afraid of underexposing the kebab over the coals.

Marinade

Marinating is one of the most important steps in the preparation of a kebab, although some believe that good meat does not need any marinade. The reason for this belief dates back to the past, when the main task of the marinade was to soften tough meat, which could be chewed at the very least after aging in vinegar or other acidic medium. We really don't need vinegar - but as a way to give a product the taste and aroma of seasonings and spices, pickling is useful even in the case of excellent quality meat.

Let's say both a dry marinade - that is, just spices with which the meat is seasoned some time before cooking - and a liquid one. In this case, it can be based on a vegetable or moderately acidic liquid - wine, kefir, onion juice, yogurt. Everyone has their own marinade recipe, proven by the experience of generations, but here are a few common mistakes that should be avoided if you do not plan to ruin the kebab:

• Do not overuse acidic environments. The juice of half a lemon or a little may not harm and even give the kebab its flavor, but too much acid will make the meat, albeit soft, but completely tasteless. If, nevertheless, you are going to marinate meat in an acidic environment, do not do it for too long.
• When marinating, it is better to undersalt the meat - otherwise it will give too much juice, and the finished kebab will turn out to be dry.
• Putting in too many different spices is a bad idea. Our task is to reveal and complement the taste of the original product, not to kill it. Plus, even if you season in moderation, you simply don't recognize all the spices you've added to the marinade.
• Marinate the kebab for at least a few hours. Ideally, overnight (unless you are too acidic). Otherwise, the effect of pickling will be so inconspicuous that it was not worthwhile to fence a garden. However, the exact time that should be set aside for marinating depends on the original product and the recipe for the marinade itself.
• Do not marinate kebabs in mayonnaise. No matter what they tell you, it is not intended for this.

Time-tested combinations - pork and onions, lamb and coriander or rosemary, garlic, etc. On this site you will find recipes for other kebab marinades.

Coals

But now the meat has been selected, pickled and it's time to start a fire. Do this well in advance, because it is correct to fry a kebab on gray coals that give stable, even heat, and for this they need to burn out properly (however, “young” coals are better suited for a vegetable kebab). Many stores and gas stations now sell charcoal for barbecue - this is a win-win option, especially if you do not have much experience, time, or just a desire to fiddle with the barbecue for a long time. In this case, simply pour the lighter fluid (sold there) over the coals, let it soak, and then set it on fire. If your coals blazed merrily for a couple of minutes, and then went out, this does not necessarily mean that everything needs to be started from the beginning: blow them over with fresh air, waving a sheet of cardboard or just something large and flat, and if the sides of some coals immediately turn red, it means , Everything's under control. After a while, when the coals are harder, you can turn the contents of the barbecue.

If you decide to start with firewood, take logs from birch, linden, oak, or fruit tree species such as cherry or apple. Firewood from grapevines is great for making kebabs. It is categorically not worth frying a kebab on a coniferous wood fire - these logs will give a pungent tar smoke, which will settle on the kebab, making it unhealthy, and even frankly tasteless. You can flavor the smoke by throwing some dried herbs on the coals.

Either way, let the coals burn through until they are uniformly whitish. You can already cook a shish kebab on such coals - but make sure that you took enough coals or firewood from the very beginning, otherwise the grill will quickly lose heat and the second and subsequent parties of the shish kebab will cook for so long that they have time to dry.

On the grill

It is not a big wisdom to cook a shish kebab correctly: meat cooked in the open air, but in good company, is quite difficult to spoil. But you can. By following these tips, you will be able to avoid a fiasco and prepare a first-class kebab:

• Plant the kebab correctly. A lot depends on how you skewer the meat: it is better to place the pieces of pork and chicken separately from each other - this way they cook faster and better inside, and the beef and lamb, on the contrary, are close to each other in order to preserve juiciness.
• Turn the meat constantly. Most barbecues are made in such a way that each skewer can be placed in four or even eight different positions, you should not skimp on this: by regularly turning the skewers with barbecue, you can achieve uniform golden brown outside and evenly roasted inside.
• Prevent fire. If you cook fatty meat, fat will drip onto the coals and immediately ignite, and the flames will cheerfully lick your shish kebab. In fact, there is nothing funny here: on the outside, such meat will cook and even burn, but from the inside it will remain raw. To prevent this, you can move the coals to the side or carefully so as not to raise a whirlwind of ash, pour the marinade over the meat and coals. However, from time to time, pouring or coating the kebab with marinade is a good idea in any case, because this way it will turn out to be more juicy.
• Swap skewers. If some skewers cook faster than others, swap them periodically, or even better, stir the coals to ensure an even heat.
• Watch the readiness of the meat. With a little skill in cooking kebabs, you will be able to determine the readiness "by eye", but do not make a cut in one of the pieces to check how cooked it is inside. This is especially important when preparing chicken and pork kebabs.
• Give the meat a little rest. Do not remove the meat from the skewer right away, let it rest for a minute or two, so less juice will flow out of it.
• The correct choice of side dishes and drinks is no less important than the actual preparation of the barbecue. If everything is simple with the first one - fresh or grilled vegetables, fresh bread and a lot of greens, then from drinks it is worth paying attention to dry wine or mineral water: beer, which is often accompanied by a barbecue, in most cases does not fit with it at all.

That's the whole secret. Not that hard, right? And you can find recipes for putting this theory into practice in one of these collections.