The simplest shish kebab recipe. Pork kebabs: the best recipes with juicy and tender meat

The most beloved and most common type of shish kebab in the vastness of our Motherland is, of course, pork shish kebab. The secret of its popularity lies in the simplicity of marinating and the ease of preparing such kebab. Even when marinated for only 20 - 30 minutes, the pork kebab turns out unusually tender and juicy. And the taste and aroma of properly cooked and well-fried pork over coals is familiar to most of us since childhood. We will tell you how to cook pork shish kebab, cook it in such a way that we will retain the memories of this shish kebab long after the picnic.

Of course, everyone who goes out for a picnic from time to time has their own favorite kebab recipe. And there are countless recipes for preparing such a popular type of kebab as pork kebab. The variety of marinades, coatings and sauces literally amazes the imagination. Here you can find the simplest, well-known combinations of lemon, pepper and onion, and the most unimaginable marinades based on exotic fruits, rare types of spices and expensive wine. Onions and garlic, delicate fresh herbs and aromatic spices, sour freshly squeezed fruit juices and bright vinegars, spicy adjika and chutney that surprises with its aroma, all these and many other ingredients will help give your pork kebab the brightest, most unimaginable shades of taste and aroma. It all depends only on your imagination!

However, despite the apparent simplicity of cooking pork kebab, it still requires knowledge of some secrets and little tricks. The very tricks that will save you from the frustrating failures familiar to every novice cook.

Today the Culinary Eden website will share with you its tips that will help those who are taking on cooking this dish for the first time. Our advice and thoughtful kebab recipes will definitely help even the most inexperienced cooks and will always tell you how to cook pork kebab.

1. Before you start cooking barbecue, you need to choose the right meat. The taste, softness and juiciness of the finished dish largely depends on how fresh and high-quality the pork you choose is. Fresh, chilled meat is best for making barbecue. Shish kebab made from such meat will be the most juicy and flavorful. If it is not possible to buy chilled meat, then you can also take frozen pork. However, in this case, you should approach the process of thawing meat as carefully and scrupulously as possible. Defrost your pork in the lower compartment of the refrigerator at a temperature of no more than +5⁰. The slower and more carefully the meat is defrosted, the more fully it will retain all its nutritional and taste qualities. But it is better to refrain from defrosting meat at room temperature or in the microwave. A kebab made from meat thawed in this way will turn out tough, dry and not at all tasty.

2. When choosing chilled meat, pay close attention to its freshness. It is best to buy such meat at the market, immediately after it starts working. In the early hours, the freshest, not yet cured meat is presented on the shelves. Before purchasing, carefully inspect the piece of meat you have chosen. Good fresh pork should be evenly pink when cut. The cut itself should be glossy and uniform. Gently press your finger on the cut of meat; the resulting hole should immediately straighten out. Be sure to smell the meat before purchasing. Fresh, high-quality meat will have a pleasant, slightly sweet smell. Any extraneous notes of mustiness, ammonia or rot will tell you that the pork being offered to you is not fresh, and it is better to refuse such a purchase. If you buy pork from an unfamiliar seller, be sure to ask to cut a tiny piece from the meat you have chosen, hold it over the flame of a lighter and smell it. This little trick will save you from possibly buying boar meat. High-quality pork will smell like delicious fried meat, while boar meat will immediately give itself away as a sharp, unpleasant smell of urine. Needless to say, you should immediately walk away from a seller offering such meat.

3. Which part of the pork carcass you choose for your kebab depends on your personal preferences. The juiciest and softest kebab is made from the neck or collar. The ribs grilled over charcoal are superbly tasty. An excellent kebab will also be made from loin, brisket or lumbar. But kebab made from ham or shoulder can turn out to be tough and dry. Try to choose a piece with a moderate amount of fat. Excessive amounts of fat in your kebab can negatively affect its taste, and kebab made from meat that is too lean and not fat enough can turn out too dry. Try to find a middle ground.

4. Coals from any of your favorite firewood are perfect for pork shish kebab. This can include birch and aspen, cherry and apple, linden and rowan firewood. The easiest way is to buy ready-made coals in a store, but you can also burn wood yourself in a separate fire. Whatever coals you decide to use, be sure to get them thoroughly hot before you start frying the meat. Well-hot coals should burn evenly over the entire surface with an even reddish heat, and white ash should only lightly cover them with a thin layer. Do not start grilling your kebab until all the open flames have gone out! If the flame flares up after you have placed the skewers with your kebab over the coals, immediately extinguish it by sprinkling with a small amount of water, wine or the remaining marinade.

5. When frying your kebab, try to rotate the skewers with pieces of meat over the coals as evenly and regularly as possible. This will allow your kebab to fry evenly on all sides, create an appetizing crispy crust on the pieces of meat and protect your kebab from burning. If the meat does start to burn or has dried out too much, simply lubricate or spray the damaged areas with a sufficient amount of marinade or a mixture of wine and water from a spray bottle. Regularly sprinkling grilled meat with marinade will definitely protect your kebab from burning, and will also give it additional juiciness and aroma, keeping the meat tender and soft inside.

6. Let's try to cook the simplest pork kebab marinated in onion juice. Wash thoroughly and cut two kilograms of pork neck into small pieces. Peel six large onions and cut into rings. Place the onion rings in a bowl for marinating, add 1 teaspoon of coarse salt and 2 tbsp. tablespoons of your favorite herbs (cilantro, sage, basil, marjoram, etc.). Mash the onion and salt thoroughly with your fingers until a sufficient amount of onion juice is formed. Transfer the pieces of meat to the onion with spices, add black and red pepper to taste and mash everything together again so that the pieces of meat are covered as evenly as possible and even soaked in the onion juice. Cover the dish with the kebab with a lid and place in a cool place for 6 to 12 hours to marinate. Thread the finished kebab onto skewers and fry over coals.

7. Those who cannot imagine a marinade for shashlik without the use of acidifiers will definitely enjoy shish kebab marinated with lemon and fresh herbs. Rinse two kilograms of pork and cut into portions. Peel five large onions and cut into rings. Place the onions in a bowl for pickling, add 1 teaspoon of coarse salt and carefully remember with your hands until the juice releases. Transfer the pieces of meat to the onion, add 1 teaspoon of ground coriander, 1 teaspoon of ground nutmeg, black and red pepper to taste. Once again, carefully remember the meat with onions and spices with your hands. Then add 3 tbsp. spoons of chopped parsley, two tbsp. tablespoons of chopped cilantro and the juice of half a lemon mixed with 100 ml. water. Mix thoroughly and leave in a cool place for 3 hours to marinate. Grill over coals, serve with hot sauce and fresh vegetables.

8. The taste of pork kebab is more delicate if you use white wine as an acidifier for the marinade. Wash and cut one kilogram of pork neck into small pieces. Cut two red onions into rings. Chop a small bunch of your favorite greens. A mixture of basil and sage greens is perfect for this kebabs. Place the onion in a marinating bowl, add 1 teaspoon of coarse salt and mash until the juice releases. Then add pieces of meat, herbs, ½ glass of dry white wine, 2 tbsp. spoons of olive oil, 1 teaspoon of sugar, black pepper to taste. Mix everything thoroughly and leave in a cool place for 3 - 5 hours to marinate. Grill over coals as usual.

9. The most tender and soft pork kebab is obtained, the marinade for which is prepared using yogurt. Rinse thoroughly and cut one kilogram of pork into small pieces. Peel and grind one onion and one clove of garlic in a blender. Pour 250 ml into the marinating container. natural yogurt, add onion-garlic paste, 1 tbsp. a spoonful of chopped cilantro, 1 teaspoon sugar, 1 teaspoon ground ginger, 1 teaspoon coriander, 1 teaspoon cumin, a pinch of cardamom, salt and red pepper to taste. Mix everything thoroughly, add meat, mix again and remember a little with your hands. Leave to marinate at room temperature for 3 hours. Grill over coals and serve with tangy fruit chutneys, sour sauces and fresh vegetables.

10. Spicy shish kebab, prepared according to an original Thai recipe, will surely delight all lovers of exotic oriental cuisine. Rinse thoroughly, cut into portions and lightly dry two kilograms of pork. Prepare the marinade separately. Pour 100 ml into a small saucepan. water and bring it to a boil. Then add 200 gr. brown sugar, 3 tbsp. spoons of soy sauce, 7 tbsp. spoons of rice or dry white wine, 1 tbsp. spoon of sherry, 3 teaspoons of sesame oil, 1 teaspoon of salt. Heat, stirring constantly, without bringing to a boil, until the sugar is completely dissolved, remove from heat and cool. Remove seeds from two small fresh chili peppers and cut into thin rings. Chop one clove of garlic. In a marinating bowl, combine meat, marinade, pepper and garlic. Cover with a lid and place in a cool place to marinate for six hours. Fry over coals, brushing regularly with the remaining marinade.

And “Culinary Eden” on its pages is always happy to offer you even more interesting ideas and proven recipes that will definitely tell you how to cook pork kebab.

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Warm days have finally arrived! Who wants to sit at home in good weather? “Hurry, hurry out of the city, into nature,” the soul calls, and thinking about the upcoming trip makes you feel even warmer and happier.

And in nature, in the fresh air, a great appetite always awakens. And even unimportant eaters in normal times, having inhaled the intoxicating aromas of the forest or having worked on their beloved six hundred square meters, begin to really want to eat. In such a situation, everyone invariably has one simple thought: “I would eat an elephant.” Stop. No need for an elephant. Better sit down in the shade on a comfortable stump and reinforce your strength with the most favorite dish of all vacationers - delicious kebab! Made from the most flavorful pork! Hot, hot, hot! Beauty!

But in order to have such a pleasant and comfortable dinner with the whole company on vacation, you need to prepare in advance on the eve of the desired trip. Buy meat, marinate it properly, and then fry the kebab, and do it correctly, according to all the rules. After all, you don’t want to get a pile of pieces, hard as a sole, and even burnt, instead of juicy, nutritious pieces?

In fact, you also need to know how to cook shish kebab so that it turns out really tasty. Now we will share with you all the secrets and subtleties of this craft.

How to deliciously marinate pork for barbecue so that the meat turns out soft

Real, proper shish kebab is juicy, but at the same time well fried. It is necessarily soft, but with a thin crispy crust, with a light (and I mean light!) hint of coal in its aroma. Let's learn how to cook just such a kebab.

Today we will look at all the cooking secrets:

We prepare shish kebab in different ways:

So let's get started:

Step 1 How to choose meat for barbecue

We will start, of course, from the very foundation of this culinary masterpiece - with the choice of meat. In short, in a nutshell: we take the best meat suitable for our dish.

So, we are going to make pork kebab. In general, pork is very suitable for this dish; if you choose it, you won’t lose. For it is this type of meat that meets the main requirements - softness and juiciness.

This is because pork is always rich in fat, and it is thanks to fat that the finished dish can avoid becoming dry and tough in the end.

Therefore, firstly, choose pork with small streaks of fat throughout the piece, or with a thin layer of fat evenly lying on top of the selected part.

Secondly, look carefully to ensure that the piece of meat you like does not have any substandard inclusions such as veins. We take, as we have already said, only the most selected, beautiful piece. It literally has to please you visually. Typically, pork neck, ham and ribs satisfy these requirements. The pork shoulder is a little tougher, but in principle it will do just fine.

Thirdly, do not look towards the back of the carcass, as it has more developed muscles and, accordingly, is quite tough.

Fourthly, proper barbecue meat is only fresh. This means no freezing. When you come to the market, be careful: sometimes they sell defrosted meat under the guise of fresh meat. Remember: fresh meat is always elastic and quite dense to the touch. There should be no looseness, no dents from touching it.

Fifthly, it often happens that unscrupulous sellers, in an attempt to make money, try to increase the weight of meat by pumping it with water. Buying such meat is a sure way to ruin your mood, since you definitely won’t be able to cook a good dish from it. Therefore, before buying, do not be shy, carefully touch the piece you like: it should not be wet and sticky, but only dry, but at the same time be a little shiny in appearance.

And finally, sixthly: carefully calculate the amount of finished dish you need by weight. And after that, go to the market and buy exactly one and a half times more pork. The fact is that due to the high fat content, this type of meat tends to greatly decrease in volume during the frying process. Therefore, do not take risks, take pork with a reserve, because it will be very unpleasant if family and friends remain hungry.

Step 2. How to cut meat for pork kebab. What kind of pieces should there be to make the meat juicy?

So, the meat has been purchased and you are full of enthusiasm to start cooking. Proper cutting determines whether the meat is cooked well and does not dry out, losing the necessary softness.

Therefore, firstly, remember the volume of meat pieces: approximately the size of a box of matches. It can be a little smaller, but not less than 3 cm on each side.

Secondly, take a close look at the meat. Do you see such light strings of veins on it? These are meat fibers. Cut the pieces exactly across them. This cutting method will ensure that the pieces of meat retain their original shape after cooking.

Thirdly, if you choose meat with a thin layer of fat throughout the piece, cut it so that the fat is located on top of each future piece. You can even cut along the grain if you can’t do otherwise. But each piece must have fat on top. Then, when frying, it will melt and soak the meat, providing it with softness and juiciness.

Fourth, if you choose ribs, cut them in pairs, that is, two bones for each piece.

Step 3 How to make marinade for pork kebab

Well, now we get to the marinade. Here the scope for the culinary imagination is simply limitless. Each type of marinade did not arise out of nowhere, but depending on the different circumstances in the kitchen that each cook encountered. After all, there were times when people were not always able to get ideal meat, and then simpler raw materials were used, and therefore tougher and coarser. Therefore, it was necessary to show imagination in order to bring the meat to the required softness and juiciness.

The basic rule for marinating meat for barbecue is to do it in some liquid that has a sour taste. It is this environment that allows you to soften the meat and make it more tender.

The main nuance here is that the marinade in the end should in no case “overwhelm” the taste of the meat itself. All other additives only emphasize its aroma and do not suppress it. Below we will offer you different options for a suitable marinade, but for now we will note some more important points.

It is not customary to salt meat either in advance or during the roasting process. The fact is that salt has the property of drawing out liquid, which means it will successfully dehydrate the meat. As a result, the end result will be tough pieces that lack proper flavor.

Dishes with marinated meat are placed exclusively in the cold. In a warm environment, the product runs the risk of simply deteriorating.

It is also worth carefully calculating in advance the time during which you plan to marinate the meat. The rule here is simple: the softer the pieces, the longer they are kept in the marinade. Experience shows that meat marinates well for at least 8 hours. But sometimes it is necessary to keep it in the marinade for 12 or 18 hours.

Here is another reason to choose better quality meat - it can be marinated shortly before the intended picnic. Because tough meat will have to be kept in the marinade for much longer, and special tricks will have to be used to better soften it. We'll talk about these tricks now.

7 delicious marinades for pork kebab to keep the meat soft and juicy. Advantages and disadvantages

Let's figure out which marinade to choose for our meat. After all, the taste of the finished dish largely depends on this. And we will choose taking into account all the pros and cons.

1) Shish kebab with vinegar and onions. Correct proportions for the Soviet recipe. Pros and cons of vinegar marinade

So, let’s take a marinade that has gained popularity in our country for a very long time. This is ordinary vinegar, slightly diluted with water.

Why was this recipe so widespread? Yes, because in Soviet times there was a widespread food shortage, everything had to be literally obtained, and meat was no exception. Therefore, when a Soviet person decided to enjoy shish kebab, he had to be content with the meat that he was able to purchase, and it, as a rule, was tough and not very presentable in appearance.

But a delicious dish requires only the best meat. So we had to resort to cunning in order to turn a second-class product into something acceptable and more or less tasty. Therefore, vinegar marinade was used everywhere. The name “Soviet” even stuck to it. After all, vinegar in this situation has the undeniable property of turning even the toughest pieces of meat into soft and juicy ones.

• Take a couple of kilograms of pork
• a lot of onions, 4 large onions
• half to two thirds cup of apple cider vinegar
• black pepper

The meat is cut quite large, each piece the size of a box of matches.

The onion is cut into fairly thick rings.

In a glass or enamel bowl of a suitable size, mix the pork with onion rings and pepper.

The vinegar is diluted with water by about half. You need to try this liquid before pouring it into the meat. Its taste should be sour, but still not sharp. If it tastes too sour, add a little more water.

The resulting vinegar solution is poured over the meat. It should be completely covered with marinade.

Any oppression is placed on top.

Cover the dishes and leave everything to marinate overnight in a cool place.

Here we would like to draw your attention to the fact that vinegar for marinating meat is a rather insidious substance. Without knowing its properties, you can easily spoil the meat. Therefore, remember the following:

Marinate only tough meat in vinegar solution. This type of marinade is absolutely not suitable for soft marinade! Under its influence, soft meat will simply become loose and unsuitable for future dishes.

A vinegar marinade will serve you very well if too much time must pass between the stages of marinating meat and cooking it, and you are concerned about the safety of the product. It is in the vinegar solution that you have a chance to transport the future delicacy to its destination without spoiling it.

Do not cut the pork finely! The vinegar will cause pieces that are too small to dry out during frying.

The vinegar marinade has one more disadvantage: it quite significantly “clogs” the taste of the meat itself. But, however, if the meat is not first grade, then this fact does not matter.

Therefore, remember once again the rules for using the “Soviet” marinade: only for tough meat not of the highest grade, only for long-term storage and only for fairly large pieces.

Still, now there is no shortage of products, which means you will most likely have a good meat fillet on your hands. Therefore, try other marinades that are more suitable for prime meat.

2 How to cook pork kebab in mayonnaise with onions

After such a marinade, the kebab turns out to be very tender, but at the same time has a delicious, appetizing crust.

Prepare foods:

• Meat about 2 kilograms
• Half a liter of mayonnaise, but in no case diet! It’s better to generally use high-fat mayonnaise
• Half a kilo of onions

Everything is prepared very simply.

Chop the meat and onions and mix them.

Pour mayonnaise over everything, stir thoroughly and compact.

Cover the dishes on top and put them in a cool place.

3 Pork shish kebab in its own juice with onion and lemon

This marinade retains the original smell of meat better than others.

Prepare for him:

• A couple of kilos of pork
• At least a kilogram of onions.
• One big lemon.

Cut the meat.

Peel the onion and - attention - do not cut it, but turn it through a meat grinder.

Squeeze the juice out of the lemon well.

Mix onion mixture with juice.

Now mix this mass with meat.

Be sure to put oppression on top.

That's it, send it to the cold.

4 Marinade for pork with soy sauce. Soy sauce marinade recipe for juicy meat

Thanks to this marinade you will get a truly oriental dish. Very juicy and spicy!

Let's take:

• 4 tablespoons sesame oil
• 5 tablespoons soy sauce
• A couple of heads of garlic
• A couple of tablespoons of sugar
• Paprika
• Bay leaf
• 8 large onions

Cut the pork

Chop the peeled onion and garlic very finely. The smaller the better.

Mix soy sauce with butter, sugar and paprika.

Mix everything with pieces of pork, not forgetting to add a few whole bay leaves.

Press down on top with pressure.

Cover and store in a cool place.

5 Marinade for shish kebab with mineral water

An inexpensive and simple marinade, it is, however, good because, while softening the fillet, it does not damage its texture at all.

Prepare:

• a couple of kilos of meat
• A liter bottle of mineral water, only carbonated
• Paprika
• Rosemary
• Khmeli-suneli seasoning

Simply rub the chopped meat with seasonings and pour mineral water over it until it is completely covered.

Be sure to tamp down well.

Cover and refrigerate.

6 Marinade for pork kebab with kefir

And in conclusion, we offer you a very simple and light, but always tasty kefir marinade. Thanks to him, the meat turns out just to lick your fingers.

For this marinade take:

• About a liter of kefir. It can also be replaced with ayran.
• A couple of kilos of pork
• A couple of onions
• A large bunch of fresh cilantro (if you don’t like it, cook without it)

Place the pork, cut into pieces, in an enamel bowl in layers, alternating with finely chopped onion and also finely chopped, almost to crumbs, chopped cilantro.

Attention: each layer (meat-onion-cilantro) must be filled with kefir.

Compact well and refrigerate.

Marinade for pork with kiwi

Do you want to cook meat in an unusual marinade? Try making it with kiwi. The meat will be tender and juicy, the kiwi marinates the pork very quickly. All the details are in the video.

How to cook shashlik in a jar is tastier than on the grill. All the cooking secrets

So, we have looked at recipes for different marinades for pork. And, of course, you can’t wait to try everything out in action. But here’s the problem – there is no opportunity to go out into nature yet. Dont be upset. Prepare it at home in a jar. We assure you, it will turn out no worse than on the grill.

Prepare:

• pork, about a kilo
• 3-4 pieces of onions

Cut the meat into small pieces; it will be enough to make pieces of 3 by 3 centimeters.

Pre-marinate it using any method suggested above.

Since we are not going to cook over a fire and do not risk drying out the meat, be sure to salt it.

Thread the meat pieces onto skewers, alternating them with raw onion rings.

Carefully place the skewers with meat in a three-liter jar vertically. Most likely, for this amount of meat you will need not one can, but two.

Wrap the neck of the jar with the skewers protruding from it properly with foil.

Now be careful.

We don't heat the oven! Just like that, in the cold, we install our jars.

Now set the oven indicator to a lower temperature, 180 degrees will be enough.

Close the oven and note the time. Let the dish cook for an hour or a little more. After the set time has passed, turn off the oven.

Under no circumstances should you rush to open it, no matter how tempting the meat aromas attract you. Let the jars stand like this for another seven minutes.

Well, now you can finally open the oven. Don't rush to take out the finished dish! It must stand for at least 5 minutes.

Now you can take the jars out of the oven and take out the delicious kebab.

How to properly grill pork shish kebab on the grill. Step-by-step cooking recipe with photo illustrations

So, you went out into the countryside, the pork was marinated, the fire burned properly. It's time to start cooking. There are also many subtleties in this matter, without which you cannot get a good dish. Now we will teach you them.

First of all, you need the right fire. The light should be calm, without a hot flame.

For a fire, use only deciduous wood, preferably fruit trees - cherries, sweet cherries. If you use coniferous species, the meat will be bitter.

When the fire burns out, start cooking.

Be sure to grease the meat skewers with any fat.

Salt the meat only before cooking. If you add salt in advance, the meat will turn out dry.

String the pieces on them, piercing them in the center. If you used pork ribs, slide the skewer between the bones. If the meat has a layer of fat, place the pieces so that the fat is only on top.

Contrary to popular tradition, we do not recommend that you alternate pieces of meat with onions, vegetables and lard. The fact is that vegetables cook faster than meat. And at the end you risk getting pieces of meat with burnt onions or tomatoes. And the fat flowing down from the pieces of lard causes the coals to smoke, which will have an extremely negative effect on the taste.

Place skewers with meat at least 15 cm from the coals so that your kebab does not burn. But don’t push it any further, otherwise you risk getting dry, dried meat instead of juicy fried meat.

After you have placed all the skewers, do not even think about relaxing and moving away from the grill anywhere - you will ruin all your hard work! Stay nearby, watch carefully and be sure to rotate the skewers every 5 minutes.

When the meat turns light in color where the skewers were pierced, everything is ready.

If the weather is still bad and you still haven’t gotten out anywhere, here are a few more ways to prepare this wonderful dish at home.

Pork shish kebab in a frying pan - fast and tasty

Take:

• kilogram of pork
• 150 grams of ghee
• Half a kilo of onions

Cut the meat, but not coarsely, and marinate it in any desired way.

Chop the onion into rings.

Melt butter in a hot frying pan.

Fry the prepared meat in it until golden brown, 15-20 minutes on each side.

Add onion.

Close the pan with a lid and simmer the dish for another 10 minutes.

Shish kebab in the oven on skewers or on a baking sheet without skewers.

Prepare a kilogram of pork and the other ingredients required for the marinade you like.

Marinate the meat pieces. Don't forget to add salt to the marinade.

Grease a rimmed baking sheet thoroughly with any fat.

Place the meat pieces on skewers. If they are not there, then you can place the meat directly on a baking sheet in one layer.

Place in a preheated oven.

Every 10 minutes, add the used marinade to the meat in small portions. For this purpose, more marinade should be made, with a reserve.

After frying on one side, turn the meat over to the other. Continue cooking.

Pork kebab in the oven in the sleeve. Cooking shish kebab on an onion bed

The meat here will be especially tender.

For a kilo of pork, take half a kilo of onion.

Marinate the meat along with the chopped onions the way you want.

Place the prepared onion in the sleeve in a thick, uniform layer.

Place the meat on top of the onion layer. Turn the package over to the other side.

Tie the sleeve and place in a preheated oven for an hour.

After an hour, remove and carefully untie the bag.

Shish kebab in an air fryer

You can also cook wonderful soft meat in an air fryer. See the video for all the details.

Shish kebab in an electric kebab maker - how to cook tasty and juicy meat

If you have become the proud owner of such a miracle of technology as an electric kebab maker, then you are incredibly lucky. Now you can treat yourself and your loved ones to barbecue every day. It is very easy to prepare it using this unit, and the taste is no worse than on the grill. Well, except that it won’t smell like coal.

Prepare the pork as necessary: ​​cut it and marinate it in any marinade of your choice.

When using this method of cooking, cut the meat into smaller pieces.

Don't forget to salt the marinade.

Now that the meat has marinated, carefully place it on the skewers. You shouldn’t be too zealous and string a lot of pieces, otherwise there will be a risk of them sliding down under their own weight.

Now we place the skewers with meat on the kebab grill vertically. Make sure that the sharp edges of the skewers are firmly seated in the grooves below.

That's it, you can turn on the device. The frying process has begun.

You can close the barbecue grill with a special cap before turning it on. Then you will protect your kitchen from splashes of fat and meat juice. Just time the desired time for the meat to be cooked (about 20 minutes).

But if you still want to control the frying process yourself, leave the kebab maker open.

In about 20 minutes, wonderful juicy meat will be ready.

Well, now you know almost everything about barbecue: what kind of meat to choose for it, all the intricacies of frying, whether over a fire or just at home, how you can deliciously marinate pork so that it remains juicy... Isn’t it true that the variety makes your eyes wide open?

But there are many sunny days ahead, when you can get out into nature and try in practice all the ways to deliciously marinate a dish beloved by many. Cook without rushing, create alone or together with loved ones, find out which marinade you think is the most delicious. As a result, you yourself will be able to decide which of all the marinades you like best, which one you will always choose so that the meat is soft and the kebab is successful.

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What do you imagine when you hear the word “kebab”? Ruddy roasted meat, strung on skewers and still sizzling with transparent fat over slightly reddening coals, light smoke and a unique aroma. Sun, green grass, table filled with salads and herbs right in the fresh air. I’ve already worked up an appetite and want to go to the dacha. But wait, because first of all you need to prepare all this splendor. Therefore, any picnic begins with the question of how to marinate kebab quickly and tasty.

In this article, we will look at the different ways you can marinate pork skewers so that the meat is juicy without requiring too much time or effort.

Let us recall the basic principles of cooking barbecue.

• Choose soft pieces of pork carcass; the best for barbecue is the neck (the softest meat with thin layers of fat), the ham (medium soft meat, almost no fat), carbonade (lean meat, requires a softening marinade that retains the juice inside), tenderloin (required clean pieces without veins and preferably with fat).
• It is necessary to marinate the kebab in advance: the minimum time is 1 hour, the maximum time is 12 hours (overnight).
• Cut the meat into equal sized pieces to ensure that all the meat marinates and cooks at the same time.
• Do not use too much acid in the marinade, the amount of acid should be inversely proportional to the amount of marinating time, otherwise the meat may become tough.
• Add vegetable oil to the marinade; it will help the meat absorb the aroma and taste of spices.
• Salt the kebab not at the beginning of marinating, but before frying; this can be done in a common container or directly on skewers, this way more natural meat juice will be retained in the meat.
• Grill the shish kebab at high temperature at the beginning to seal the meat with a crust, then reduce it to cook evenly.
• The kebab is ready when clear juice (not pink) comes out of the meat when cut; if no juice comes out at all, then the meat is already dry, reduce the cooking time for the next batch.

Onion marinade for pork skewers

Everyone knows that pork, especially fried, goes well with onions. These two products perfectly complement each other’s taste, because it’s not for nothing that onions have been used since time immemorial as one of the most important seasonings for meat. Onions will add an even richer taste to fried, stewed and boiled meat.

In addition, onions have the properties of softening meat, and unlike vinegar, it will not dry it out.

• white onions - 0.5 kg,
• black peppercorns - 1 teaspoon,
• bay leaf - 3-5 pieces,
• vegetable oil - 2 tablespoons,
• salt to taste.

Cooking pork kebab in onion marinade:

Prepare the onion for the marinade by grating it or passing it through a meat grinder or blender until you get a paste. This will release a large amount of onion juice. The pulp must be strained to separate the juice. Take a fine sieve or cheesecloth and strain all the juice into a separate container. It is better not to leave small pieces of onion pulp, as it will later be difficult to separate it from the meat, and they may burn when frying.

Cut the prepared meat into pieces of the same size. Place in an enamel, stainless steel or glass container for marinating. Sprinkle with pepper and hand-crushed bay leaves. If desired, you can add dry mustard or your favorite barbecue spices. Pour in the vegetable oil and mix well, squeezing the meat well. This way the muscle fibers will absorb more of the marinade.

After mixing all the spices, pour the onion juice over the meat and cover with a lid. Let it marinate. For such a marinade, it is enough to leave the meat for only 1-2 hours so that it becomes soft and juicy, but at the same time retains its natural taste. If a walk in the fresh air is planned the next day, then the dishes with meat must be put in the refrigerator.

This kebab is perfectly browned on coals thanks to vegetable oil. It can be served with any set of vegetables and salads.

How to marinate shish kebab in mineral water

Perhaps not everyone has heard about such a simple method of marinating shashlik in mineral water, but yes, it really allows you to make the meat soft without adding any particular taste to it.

Here you can show all your imagination with spices and special additives; mineral water will act as a conductor and softener.

What is needed for 1 kg of meat:

• 1 liter of highly carbonated mineral water,
• barbecue spices - 1 tablespoon,
• onions - 3-4 pieces,
• black pepper - 1 teaspoon,
• lemon, grape, pomegranate juice, wine, yogurt, etc. - 100 ml,
• salt to taste.

As you noticed, we did not indicate the exact spices for the kebab. They can be the ones that you like in meat. The following go well with pork: coriander, thyme, cumin, oregano, basil, paprika, ginger and a khmeli-suneli mixture. You can also use ready-made spice sets sold in the store. If you like spicy meat, increase the amount of spices to two tablespoons.

The listed juices will add a light taste to the kebab, so choose the one you like. Instead of lemon juice, you can use fresh lemon, cut into rings; one lemon per 1 kg of meat will be enough.

You can also add fresh herbs to this marinade: parsley, cilantro, dill, tarragon, rosemary. But place it in large branches so that it can be easily removed from the meat before frying.

Cooking pork shish kebab in mineral water:

First of all, cut the meat into cubes and the onion into slices. If using fresh lemon, chop that too.

Then mix the meat and spices in a marinating bowl, add vegetable oil and mash the meat thoroughly so that it absorbs the taste of the spices. After this, you can add the onion and mix again.

Pour mineral water into the meat with spices and onions and put lemon in it. Cover with a lid and let marinate for 1 to 4 hours. If necessary, you can marinate the kebab in mineral water overnight.

Salt the pork skewers before frying to keep the meat juicy.

Pork shish kebab in kiwi marinade

You will be surprised what amazing properties this small furry fruit has. And who would have guessed that a marinade for kiwi kebab could turn out to be the most powerful means for quickly preparing skewered meat. Thanks to its high vitamin C content and special enzymes, kiwi can soften meat in less than an hour. At the same time, not drying it out, but locking its own juice inside.

But you have to be very careful with such a marinade; if you leave the meat in it too long, it will begin to fall apart and crumble, turning rather into minced meat. But don't think that this makes kiwi a dangerous fruit for your health. On the contrary, kiwi is good for the body and digestion in particular, so feel free to put it in meat. Most importantly, don't forget about time.

For 1 kg of pork you will need:

• fresh kiwi - 1 piece,
• onions - 2-3 pieces,
• black peppercorns - 1 teaspoon,
• coriander - 1 teaspoon,
• rosemary - 1 teaspoon,
• vegetable oil - 2-3 tablespoons,
• salt to taste.

How to marinate pork kebab in kiwi:

Sprinkle the meat prepared and cut into equal cubes with spices and vegetable oil. Mix well.

Thinly chop the onion and also add it to the meat. Then peel the kiwi and grate it on a coarse grater. If the kiwi is very ripe. then you can simply knead it with your fingers until you get small pieces, almost puree. The most important thing is for the kiwi to release its juice.

Add kiwi to the meat and mix thoroughly, while kneading the meat so that it absorbs all the juices and spices. You should marinate the kebab in kiwi for no more than 1 hour; you can increase the time slightly only if you only have very tough and dry pork meat, such as ham or carbonate.

If desired, instead of coriander and rosemary, you can use other aromatic spices that you prefer. Fresh herbs also work well.

Salt the kebab before threading it onto skewers and start frying without delay.

Marinade for pork kebab with kiwi is great if you need quick cooking. This is a great way for spontaneous unplanned picnics and trips to the country.

Watch the video recipe on how to marinate shish kebab in kiwi:

Mustard marinade for shish kebab

We are used to spreading this world-famous sauce on a ready-made piece of aromatic meat; everyone loves mustard for its special pungency and taste. But not everyone knows that mustard has amazing pickling properties. The day you try pork kebab marinated in mustard will change your attitude towards it forever.

Mustard itself is aromatic enough to give the meat its own special taste. Some may think that it will add spiciness, but this is not so; under the influence of temperature, all the spiciness disappears and only the amazing, spicy and slightly sweet taste of the mustard itself remains. But the meat becomes softer.

That's why we're adding a mustard-based marinade recipe to our list of the fastest marinades. To get a delicious soft and juicy pork kebab you will need only an hour. This will be enough to perfectly marinate kebab from any part of the pork carcass. But the neck, of course, is preferable.

For 1 kg of meat you will need:

• classic table mustard - 2-3 tablespoons,
• onions - 2-3 pieces,
• black pepper 0.5 teaspoon,
• vegetable oil - 2-3 tablespoons,
• aromatic spices (thyme, coriander, rosemary, cumin, basil, etc.) - 1 tablespoon,
• salt to taste.

Cooking pork shashlik in mustard:

If desired, you can add other ingredients to this marinade, for example, a couple of tablespoons of soy sauce or wine; even honey can complement the bouquet. But today we will look at the mustard-only option to create a starting point for future culinary creativity. This will be our standard.

You should start by preparing the meat. Once you have chopped it, mix it with the spices. You can take the spices that you like yourself or mix in equal proportions a combination of the ones suggested above. Ready-made spice sets are also suitable, but read the ingredients and do not use spices that have added monosodium glutamate. This is a flavor enhancer, which unfortunately will only spoil the magnificent aromatic kebab in mustard.

Add vegetable oil to the meat with spices and knead it thoroughly, then add the onion cut into rings.

By the way, if possible, try using olive oil rather than sunflower oil; this will change the taste of your kebab, adding subtle olive notes.

At the very end, add mustard and mix well. To marinate shish kebab in mustard, one hour is enough. Immediately after this, you can go to the grill in the fresh air and start frying it. The most amazing thing is that the meat will continue to soften during frying under high temperature.

This kebab is good served with fresh herbs, salads and baked potatoes.

Whichever of the considered recipes you choose, they have one thing in common - short cooking time and excellent taste and juiciness of the meat as a result. We specially selected recipes that will help you marinate shish kebab quickly and tasty, even if guests are already on the threshold of the dacha or just good weather suddenly drags you out for a picnic. Believe me, no one will be disappointed with your kebab!

Bon appetit and happy holidays!

There are simply a huge number of options for preparing marinade for pork shish kebab. And each has its own disadvantages and advantages. For example, pork kebab cooked in a vinegar marinade is a simple and well-known method. However, it is considered a relic of the Soviet era, when budget options were used to prepare delicious food.
Today there is a wide variety of marinades, and it is impossible to stop at 2-3 recipes. Therefore, we suggest you study the most interesting recipes, from simple and familiar to rare, spicy versions of pork marinade and choose the most suitable method for yourself.

Classic pork kebab with vinegar marinade

For 5 kg of pork neck tenderloin you will need the following amount of ingredients to prepare the marinade:

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

Dissolve salt in water, then pour in and stir vinegar. Cut the onion into rings. Cut the meat tenderloin into portions, place in a large container for marinating, sprinkling with peas between layers and placing one bay leaf at a time, laying out the onion rings. Pour diluted vinegar over the top. Leave to marinate for half an hour.

Light the fire and wait until the logs turn into coals. Thread the meat onto skewers, place on the grill and cook.

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

How to deliciously marinate with onions?

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

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

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