Pork kebab with the most delicious marinade so that the meat is soft and juicy. Best recipes: Marinade for barbecue

Shish kebab is an indispensable condition of any picnic, the taste of which largely depends on what kind of marinade for shish kebab you prepare. And spring, which we all look forward to so impatiently, is the time for trips to nature, to the countryside, picnics with friends and loved ones. We are all tired of the long winter and are looking forward to the first warm days and “barbecue and cognac.”

I described in detail how to cook a delicious pork kebab so that the meat is soft and juicy. Be sure to familiarize yourself with how to choose the right meat for shish kebab, how to cut it and how to fry it correctly on the grill or in the oven, because the taste, softness and juiciness of the shish kebab depends on following these simple rules.

How to deliciously marinate pork kebab at home

Marinating is one of the main stages of preparing delicious kebab. Let me remind you how to properly marinate pork kebab so that the meat is soft and juicy.

1 rule. It is advisable to salt the meat immediately before frying or at the very end of cooking. If you add salt at the beginning, the salt will dry out the meat and the kebab will turn out dry.

Rule 2. Don't get carried away with vinegar; too much of it can also make the kebab dry.

Rule 3. To ensure that the meat is soft and juicy, we use 3 main components - acid, seasonings and vegetable oil. The acid breaks down the connective fibers, making the meat soft. Seasonings give meat aroma and unforgettable taste. And vegetable oil “seals” the meat, preventing juice from escaping during frying.

Rule 4. You need to marinate pork kebab for an average of 4-5 hours.

Rule 5. A delicious marinade for barbecue is made with a lot of onions. For 1 kg of meat, it is advisable to use 0.5 kg of onion.

And for marinating shashlik at home, there are many recipes for delicious marinades to keep your guests full and satisfied. Moreover, each recipe is good in its own way. But the choice is yours. I myself love experiments and I suggest you try all the recipes one by one. After all, this is the only way to draw your own conclusion.

10 most delicious marinades to keep meat soft and juicy

Classic marinade for pork shish kebab with vinegar and onions

This marinade is probably the most popular, it can even be called a classic. It was with this marinade that we marinated shish kebab in Soviet times, when we were not yet spoiled by an abundance of products. In this recipe we use the simplest ingredients - onion, salt, pepper and vinegar.

We will need:

pork (neck) - 1.5 kg
onions - 700 gr.
vinegar (9%) - 50 ml.
salt - 1.5 tsp.
pepper to taste
vegetable oil - 1 tbsp. l.

Cut the meat into equal-sized pieces, approximately 5 cm.
Cut the onions into rings. Once again I would like to note that you should not skimp on onions for the marinade. The weight of the onion should be approximately half the weight of the meat.
Place a layer of meat in an enamel pan, sprinkle onions on top, and pour a little vinegar on top. Then we repeat the meat-onion-vinegar and so on until the end of the meat.
Add vegetable oil to the marinade.
Cover the pan with the kebab with a lid and put it in the refrigerator for an hour. Then leave the kebab at room temperature for another 4-5 hours.
Just before cooking, the meat remains to be salted, peppered and threaded onto skewers (if desired, you can alternate meat with onions).
It is better to fry such meat on the grill, following simple but necessary rules.

Pork kebab in onion marinade without vinegar. A very simple marinade recipe

This recipe is probably the simplest, since we only use onions for the marinade. In addition, the meat will be ready for frying quickly - in 1-2 hours.

Ingredients:

pork (neck) – 2 kg
onions - 0.5 kg
vegetable oil - 1 tbsp. l.
salt - 1 tbsp. l.
pepper and spices to taste

Cut the meat into equal pieces of approximately 5 cm.
Onions can be cut as desired. Grind the onion using a blender to a paste.
Salt and pepper the meat. If desired, you can add a little vegetable oil for softness.
Place onion porridge on top of the meat, mix well and leave to marinate for 1-2 hours.

Marinade for pork kebab with mayonnaise and onions

Surely, when they see this recipe, many will say that mayonnaise and meat are incompatible. Meanwhile, meat marinated in mayonnaise marinade turns out unusually tender, juicy and soft.

Ingredients:

pork (neck) - 1.5 kg
onions - 700 gr.
mayonnaise - 300 gr.
salt - 1 tbsp. l.
pepper and spices to taste

1. Cut the meat into equal pieces and put it in a pan, add salt and seasonings.

When cutting meat, it is important to observe the measure - if you cut it into small pieces, the meat will burn and be dry, and if it is too large, it will not cook through.

2. Grate 1-2 onions on a fine grater and add to the meat. Cut the rest of the onion into rings. Add mayonnaise to the meat and onions, mix everything well with your hands.
3. Leave the meat to marinate overnight (or 5-6 hours).
4. Thread the meat onto skewers and fry on the grill for about 30 minutes, periodically turning the skewers so that the meat is evenly fried.

Shish kebab on mineral water. How to quickly marinate pork kebab in 1 hour

The advantage of this marinade is that thanks to water saturated with carbon dioxide, the meat becomes soft quite quickly. And mineral water is often on hand. If you are in a hurry, then this recipe is just for you.

We will need:

pork (neck) - 1.5 kg
onions - 2-3 large onions
mineral water - 1 liter
rosemary 1 tsp.
bay leaf - 2-3 pcs.
salt - 1.5 tsp.
pepper to taste

To add a little sourness, you can add lemon to the marinade. But then limit the marinating time to no more than 4 hours, as the lemon will make the meat a little bitter.

Use highly carbonated mineral water for the marinade.

Cut the meat into equal pieces and place in a bowl, add salt, pepper and rosemary.
Cut the onion into rings and mash with your hands until soft. This way the onion will release its juice to the meat faster.
Chop the bay leaf with your hands and add it to the marinade, stir.
Fill everything with sparkling mineral water.
Cover with cling film and leave to marinate for 1-4 hours.

Of course, you can choose seasonings and spices for the marinade at your discretion.

Recipe for pork kebab with kefir. How to deliciously marinate pork kebab with kefir

An excellent recipe, the meat according to this recipe is very juicy, soft, and at the same time spicy thanks to the hot red pepper. It’s also great that we use a lot of herbs and garlic for the marinade.

Meat can be marinated in this marinade for several days.

We will need:

pork (neck) - 1.5 kg
onions - 2 large onions
kefir - 2 cups
salt - to taste
sugar - 1.5 tsp.
fresh herbs - basil, green onions, dill, garlic arrows
chili pepper - 1 pc.

You don’t have to bother with herbs and simply marinate the meat in kefir. But greens add piquancy to the meat and a special aroma.

Traditionally, we cut the meat into fairly large pieces and put it in a pan.
In this recipe, the onion is also chopped coarsely. Add it to the meat.
Chop the greens (as your hand takes them). I don’t always have garlic cloves, so I then chop 2 cloves of garlic into the marinade. We also put the greens in the pan.
Remove the seeds from the chili pepper and chop it finely. Add chili to meat.
Add salt, sugar and black pepper to the marinade.
Fill all this beauty with kefir.
Cover the pan with a lid and leave to marinate in the refrigerator overnight or even for several days.

The tougher the meat, the more sour the kefir for marinade.

Marinade for pork shish kebab with red wine

A delicious marinade for barbecue to make the meat soft and juicy. It is better to use dry wine. I suggest this recipe with red wine, it still has a richer taste. But I think that with white wine the kebab will turn out no less tasty.

We will need:

pork (neck) - 1 kg
onions - 6 pcs.
red wine - 300 ml
salt - 3 pinches
ground black pepper - to taste
rosemary - 1-2 sprigs
bay leaf - 2 pcs.
red pepper - 1 pinch

Do not use aluminum utensils for marinating shish kebab. Enameled, glass or clay dishes are suitable for this.

Cut the meat into equal pieces and place in any container. Add spices and salt.
Cut the onion into rings and knead it a little with your hands to release the juice. Add onion to meat.
Separate the rosemary sprig and add it to the marinade.
After 15 minutes, pour wine into the meat and add bay leaf.
If you want the kebab to marinate faster, leave the marinade with the meat at room temperature. And if you fry it the next day, you can put the meat in the refrigerator.

The most delicious marinade for pork shish kebab in pomegranate juice

One of my favorite recipes. The meat is soaked with sour pomegranate juice and a special aroma. Pomegranate juice perfectly softens the fibers of meat, after which it becomes soft and juicy. Even the color of the finished kebab is more beautiful from pomegranate juice. You can make juice by squeezing it from fresh pomegranate. But I prefer not to bother and buy ready-made 100% pomegranate juice in the store. And then everything is very simple.

Ingredients:

pork (neck) – 2 kg
onions - 5 pcs.
pomegranate juice - 500 ml.
salt - 1 tbsp. l.
coriander, hops-suneli
black pepper to taste

Traditionally, we cut the meat into equal pieces.
Grate 2 onions on a fine grater, and cut the rest of the onion into slices.
Place the meat in a pan, add seasonings and salt.
Pour pomegranate juice over the meat. Mix the meat and juice thoroughly with your hands in the pan.
Add both grated and chopped onions to the marinade and stir the entire contents of the pan for a few minutes.
Cover the pan with a lid and place in the refrigerator. For greater effect, you can even put the meat under pressure.

The most delicious kebab in pomegranate juice will be obtained if the meat is marinated for 2 days. During this time, you can remove the meat from the refrigerator several times and stir it in the pan

Marinade for pork shish kebab in beer

The good thing about beer marinade is that meat with beer marinade is soft and juicy, with a light bready aroma. In addition, beer is an affordable product that men always have on hand.

Ingredients:

pork (neck) - 1.5 kg
onions - 2 pcs.
beer - 0.5 l.
salt - 1 tbsp. l.
bay leaf - 2 pcs.
black pepper to taste

Cut the pork into pieces and sprinkle with black pepper.
Grate the onion on a fine grater and add to the meat.
Knead the meat and onion a little with your hands.
Chop the bay leaf with your hands and add to the marinade.
Pour beer into the pan over the meat and onions.
Cover with a lid and place in the refrigerator to marinate for 8-10 hours.

If you want to marinate the kebab faster, then simply marinate at room temperature, then 3-5 hours will be enough.

7. Now you can add salt (no earlier than 1 hour before the end of marinating the meat).

8. Thread the meat onto skewers and fry; you can sprinkle with beer marinade while frying.

Caucasian pork shashlik recipe

Who doesn't love Caucasian-style kebab? Probably only those who haven't tried it. Many people specifically go to restaurants serving Caucasian cuisine to taste shish kebab, which is invariably delicious, although it is usually prepared according to a classic recipe.

Marinade for pork shish kebab with tomato juice

Another great recipe for a delicious marinade for pork kebab. Tomato juice, of course, is better to use homemade, but you can get by with store-bought juice. For the barbecue in this recipe we use pork ribs.

Ingredients:

pork ribs - 1.5 kg
onions - 2 pcs.
garlic - 1 clove
tomato juice - 0.5 l.
salt - 1 tbsp. l.
sweet peas - 4 pcs.
Bay leaf
carnation
black pepper to taste

We cut the ribs quite large, about 6-7 cm in length, and place them in a bowl for marinating. Add a bay leaf, a couple of allspice peas and cloves.

2. Cut the onion into rings and place the next layer on the meat.

3. The next layer is meat again, and on top are spices - bay leaf, cloves, pepper. Place a clove of garlic in the middle. Alternate layers until the meat runs out.

4. Add a little salt to the meat, although the juice is also salty. Pour tomato juice over the meat until it is completely covered.

5. Marinate the meat for at least 5 hours.

If you don’t have tomato juice, the marinade can be prepared from tomato sauce - dilute 2 tbsp. l. sauce in 0.5 liters of boiled water

I hope that of all the proposed recipes you will find your favorite and most delicious. And the theme of barbecue is so popular that it makes sense to continue it.

In the last article I posted a wonderful one, read it, all the cooking tips are in rhyme and short.

Have delicious barbecues and pleasant meetings in nature.

With the arrival of spring, I want to breathe in the freshness and aroma of budding trees. It is at this time that people celebrate May Day and Victory Day, on which they go out into nature with their families.

What vacation could there be without delicious and aromatic pork kebab? Then a lot of questions arise. “How to choose the right meat?” “Which marinade is best to prepare?”

So, the choice of recipe occurs individually, depending on taste preference. We suggest considering the main options for preparing marinade for barbecue.

Marinade recipe for pork kebab to keep the meat soft (simple classic recipe with kiwi)

Kiwi contains natural acid. For pickling, it is best to use natural ingredients rather than artificially created ones in the form of vinegar essence. It is important to remember that when combining the filling with meat, it should not be left overnight, as the exotic fruit greatly softens the meat fibers. Therefore, this step-by-step recipe is considered the fastest, most delicious and aromatic.

Products:

pork (loin) – 1.6 kg;
kiwi – 120 g;
onion – 420 g;
spices, salt to taste.

1. Rinse the meat, cut into pieces of the same size, add a little salt and pepper. Stir with light and pressing movements.

2. Remove the peel from the onion. Using a blender, puree until smooth. Combine it with meat and mix.

3. Peel the kiwi. Turn into a paste and pour into the meat, stir and leave to marinate for 2 hours. After the time has passed, it is allowed to fry.

Next, I suggest you consider marinade options for pork shish kebab, which I once prepared myself and tried accordingly. As they say: “there are no comrades according to taste and color” - choose your kebab recipe and quickly go to nature!

Properly marinating meat is the most important stage in preparing a tender and flavorful dish. The chosen method determines the taste of the finished ingredient. Despite the fact that the pork pulp will be of the highest quality, it all depends on the marinade made.

These step-by-step recipes will help make the meat tasty, aromatic and soft. The main condition for cooking is to maintain the proportions of meat and the main product for the marinade.

The easiest way to pre-prepare meat pulp for frying is to marinate it in a large number of onion slices. Due to the significant release of onion juice, the meat softens, and when fried it turns out tender and soft.

Products:

pork fillet – 2 kg;
onions – 2 kg;
ground pepper – 25 g;
bay leaf – 5 sheets;
table salt – 10 g;
granulated sugar – 10 g;
lemon juice – 80 ml;
ground coriander – 5 g.

1. Peel the onion, wash and cut into medium-sized cubes. Crumble the bay leaf into a separate bowl with your hands.

2. Combine the prepared ingredients in a blender bowl and grind until pureed.

3. Rinse the meat, dry it and cut into equal pieces. Combine in a large container with prepared onion gruel, spices, sugar, salt and lemon juice. Mix thoroughly, cover and leave in a cool place for 6-10 hours.

Pork shish kebab – marinade with mayonnaise

A simple and common way to prepare marinade for pork meat. Experts recommend using full-fat mayonnaise sauce or store-bought “Provencal”, but without additives. For piquancy, “Shashlichny” ketchup is added, as it contains aromatic spices.

Products:

onion – 500 g;
meat without bones and skin – 1.5 kg;
grill seasoning – 30 g;
liquid smoke – 5 ml;
“Provencal” mayonnaise – 40 g;
ketchup – 45 g;
table mustard – 2 tsp;
garlic – 4 cloves.

1. First of all, you need to prepare the pork: rinse, dry and cut into equal pieces. Peel the onion from unusable parts and chop into strips.

2. Combine meat, onion and seasoning in a large container. Leave for 60 minutes, covering first. In a separate bowl, combine mayonnaise with ketchup, mustard, chopped garlic and liquid smoke.

3. Grease the meat pieces with the prepared mixture, cover and put in the refrigerator for 3 hours.

Shish kebab marinade with vinegar and onions for pork shish kebab

Making a marinade with wine vinegar and herbs is quite easy and simple. The difference from other cooking options is the absence of vinegar essence. The filling turns out to be aromatic and spicy, thereby imparting an unusual taste to the pork.

Products:

onion – 400 g;
meat pulp – 1.5 kg;
white wine vinegar – 50 ml;
garlic – 4 cloves;
sesame oil – 55 ml;
granulated sugar – 2 tsp;
chili – 15 g;
cloves - on the tip of a knife;
cinnamon – 0.5 tsp;
thyme, thyme;
bay leaf – 2 leaves.

1. Pre-process the meat, cut into suitable pieces. Peel the garlic, rinse and pass through a press. Chop the clean and prepared onion into strips.

2. Peel the hot pepper and cut into 2 equal parts. Combine all liquid ingredients with bulk spices and mix thoroughly.

3. Pour into meat, add garlic and onion. Stir the contents well, cover and put in a cool place for 8 hours. If necessary and desired, you can sprinkle the pieces with finely chopped dill before frying.

Classic kebab according to a Caucasian recipe from the chef of a Caucasian restaurant

The secret to preparing the most delicious kebab, according to the chef himself, is the right meat and the right spices. So he fries meat only from the neck of pork and marinates it according to the classic recipe: thyme, two types of pepper (black and red), bay leaf, vinegar and vegetable oil, onion and salt.

Watch the video and everything will become clear to you:

Marinade for pork kebab with soy sauce and lemon

The composition of the marinade has an acidic base, since lemon fruit is used for preparation. In turn, soy sauce will give the finished dish some piquancy and a beautiful blush during frying.

Products:

pork pulp without skin, bones – 2 kg;
onion – 1.5 kg;
lemon – 1 fruit;
spices for pork to taste;
table salt – 30 g;
a mixture of ground peppers;
soy sauce – 50 ml.

1. Rinse the meat pulp to remove any blood and dry it with disposable napkins. Chop into medium-sized cubes and place in a convenient bowl.

2. Peeled onion, chop into half rings. Mash a little with your hands and combine with meat pieces.

3. Squeeze freshly squeezed juice from the lemon fruit, add spices and a mixture of peppers, and pour in soy sauce. Mix thoroughly using light, pressing movements. Cover and leave in a cool place for 4 hours, stirring regularly. Half an hour before frying, add salt.

Pork shish kebab – kefir marinade

The fermented milk drink contains acid, which makes the meat pulp softer. Kefir will come in handy for this dish. It is important to remember that you should not marinate the pieces for a long time in kefir. Otherwise, the result will be the same as in acetic acid. Time period from 3.5 to 4 hours. In Tatar cuisine, a special kefir drink – “Ayran” – is used in the classic recipe.

Products:

pork neck – 3 kg;
onion – 1.4 kg;
kefir – 1 l;
table salt;
ground black pepper;
mixture of spices (coriander, paprika, nutmeg, cumin);
dry dill, basil;
ground red pepper.

1. Rinse the pork and dry it with clean, disposable napkins. Cut into cubes measuring 5 cm by 5 cm. It is better not to chop into small pieces, otherwise the meat will turn out a little dry. Large ones, on the contrary, may not be cooked through. Place in a plastic bowl suitable for mixing.

2. Peel the onion, rinse and chop into strips. In order for the vegetable to release its juice faster, you need to mash it a little. Place in container with meat.

3. Mix everything thoroughly, making light and pressing movements. Add prepared spices, dry herbs, ground pepper and fermented milk drink. Mix everything well, cover and put in a cool place for marinating, but not in the refrigerator. Remembering to stir the contents of the container from time to time.

In terms of time, 40-60 minutes before the start of frying the kebab will be enough. It is recommended to salt the meat 10-15 minutes before cooking, since salt particles draw out all the juices from the pulp, therefore, the dish will not turn out soft.

Pork kebab marinated in mineral water (mineral water)

For large quantities of meat, it is better to use mineral water for the base of the marinade. It quickly penetrates deep into the fibers, making them juicy and soft. And if you add aromatic dry herbs and spices, the composition for meat will be ideal.

Products:

pork flesh without bones, skin – 4 kg;
onions – 1 kg;
paprika – 2 tbsp;
coriander (seeds) – 0.5 tsp;
ground black pepper – 10 g;
salt.

1. Rinse the meat, dry it with dry cloths and cut into equal pieces. Remove skins and other unedible parts from onions. Chop it into half rings and combine it with meat pieces. Cover and leave for 60 minutes to absorb onion juice.

2. After the time has passed, add all the prepared spices and seasonings and mix thoroughly. Then pour in mineral water. Fill with liquid so that it completely covers the pieces.

3. Seal the container with meat in the marinade with cling film. Leave it like this for 8 hours, or better yet 10, in a cool place.

Salads for nature:

Marinade for pork shish kebab with tomato juice (paste, sauce)

Meat pre-marinated in tomato juice, sauce or paste is no less tasty. It is recommended to choose the base carefully, but it is better to opt for a home-made product or tomato adjika. With packaged juice, it is important to look at the composition, since the fewer preservatives, the better.

Products:

meat pulp without bones and skin - 3 kg;
tomato juice – 900 ml;
onion – 1.5 kg;
barbecue seasoning to taste;
salt, table salt to taste.

1. Rinse the pork and dry it with clean disposable napkins. Cut into pieces of the same size and place in a convenient container for marinating.

2. Peel the onion, remove unedible parts and rinse. Cut into several pieces and grind through a meat grinder.

3. Combine the finished mass with meat pieces, add seasonings and juice, mix thoroughly. Cover and leave to marinate for 4 hours. It is important to remember that salt is added half an hour before frying.

Instead of juice, you can use tomato paste. The meat is prepared in the same way, only 0.5 kg of concentrated puree is taken for 3 kg of meat.

It is also often served with barbecue.

Marinade with pomegranate juice

The beauty of this step-by-step recipe is that no matter what additional spices are added, the marinade will still taste like pomegranate. The meat is finger-licking, soft and savory in taste.

Products:

pork (loin) – 4 kg;
a mixture of ground peppers;
caraway;
coriander;
oregano;
paprika;
laurel;
onion – 1.5 kg;
pomegranate juice – 1 l;
salt to taste.

1. Rinse the meat, dry it and cut it into cubes of the same size. Peel the onion from husks and other parts unsuitable for food. Chop into rings or half rings, as you prefer. Combine in a separate container, mix thoroughly and leave in a cool place for 60 minutes.

2. After the time has passed, add the prepared spices, the main thing is not to overdo it. Leave again for 1 hour, and then pour in the required amount of pomegranate juice. Stir well, leave the container with the contents for 6-8 hours, stirring the contents regularly. Add salt half an hour before cooking meat on coals.

With beer

Beer lovers will love this recipe. By the way, gourmets and maybe even you will like it more than with vinegar or mayonnaise. Beer shish kebab exudes the aroma of malt, the aroma of live fermentation. I only advise you to buy beer that is really fresh and lively; other lower quality ones can ruin the taste of the kebab.

Ingredients:

beer (dark or light) – a liter bottle or two half liters;
onions – 500 grams;
garlic – 3 cloves;
ground coriander – 2 teaspoons;
paprika – 2 teaspoons;
salt - to taste;
ground black pepper - to taste.

Everything is the same as in the previous recipes. Prepare the meat, finely chop the onion, the garlic can be chopped or pressed in a crush.

Add spices, garlic and onions to the meat. Gently mix and pour in the main ingredient – beer. Let it soak and saturate for 6-10 hours.

How to choose the right pork meat?

It is important not only to properly prepare the marinade for meat, but also to know the recommendations for choosing pork:

1. For a juicy kebab, the neck, shoulder, and loin are perfect.

2. The color of the meat should be pink. The lighter the color, the younger the age of the animal and the dish itself will be much tastier and softer.

3. There should be a natural shine; dullness indicates that the animal is not young. If you cook such a piece, the kebab will turn out tough and tasteless.

4. Fat layers should be white, not yellow.

5. The smell is natural.

6. When purchasing a piece of meat, it is necessary to take it without bones, films or skin.

How to properly grill shish kebab?

Before you start frying the marinated meat, the pieces must be properly placed on skewers. Thread it evenly, so that the meat is evenly distributed throughout the entire skewer, and also so that nothing hangs down in the form of separate pieces. The onion must be completely removed from the meat, otherwise it will start to burn and the taste of the kebab will change.

Step-by-step technology for frying meat:

Make your own coals or purchase ready-made ones. Don't forget to keep the coals smoldering. The heat is low - the meat is dry, and if flames burst out, then the pieces will burn. In order to maintain approximately the same temperature, it is recommended to keep a bottle of water next to the grill;
Place skewers with skewered meat on the grill; if necessary, you can additionally coat each piece with vegetable oil. This way, the meat will bake faster and will not remain raw inside;
Turn skewers regularly. This is required so that the pieces are evenly fried;
Be sure to monitor the cooking process and not leave the grill;
Check the meat for doneness, remove it from the skewers onto a clean plate.
The finished dish can be served with fresh vegetables and boiled potatoes. As a sauce you can use garlic, soy, pomegranate, tomato.

Now you know how to cook the most delicious kebab so that the meat is soft and juicy. Use any marinade recipe and shock your loved ones and friends.

Bon appetit! And have a great weekend!

Hi all. Spring has arrived 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 recently went out into nature for a vacation. It turned out to be a very hot day - the thermometer in the afternoon showed just over 30 degrees Celsius. It’s still too early to swim, since the water is not warming up well yet, but for a good rest in the fresh air, now is the right time for us.

In general, we went out of town, away from the city noise and bustle. The question of what to cook with us, of course, was resolved immediately. What could a holiday be without barbecue? That’s when we decided that the main dish would be pork shish kebab. We didn’t bother with the rest either. We picked up vegetables for salads and for okroshka, a variety of drinks, and light snacks from home, already prepared.

We marinated the kebab meat the day before. In my opinion, this is convenient from several angles: everything is at hand at home and marinating kebab in the kitchen is more convenient - this is the first thing. Secondly, the meat is marinated much better and, therefore, the kebab turns out tastier and juicier. The third advantage is that upon arrival at your vacation spot, you will have other chores: for example, you will need to decompose, collect and chop firewood, and prepare salads.

How to marinate pork to make the kebab soft and juicy

Surely everyone has tried to cook this dish at least once in their life. For some people it turns out delicious the first time, but for others not right away. It all depends on what recipe you are making and who is doing the cooking.

Let me start with the fact that cooking barbecue is a man’s activity. I in no way want to offend women, but I still think that most will agree with me. To be honest, I have never seen a woman at a barbecue. After all, you must agree that preparing firewood and lighting a fire is by no means a woman’s task. And the frying process itself too. Ladies, no offense!

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

To marinate, you need to select and cut the meat correctly, prepare all the necessary ingredients and marinate the meat in the correct sequence.
Preparing a barbecue means choosing fuel (firewood) and, accordingly, the barbecue itself.
Frying shish 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 cook barbecue, the first thing you need to do is buy meat. And to make it tasty and juicy, you need to purchase the right meat, no matter what you cook it from: be it pork, beef, chicken, lamb or fish. The main thing is to initially take a very responsible approach to the choice of products.

I don’t think you can make a tasty dish from an old piece of meat sitting on the counter. And this is regardless of how you marinate it. The best you can get is the “Friendship” kebab - if you chew it, tell your neighbor. Of course, you can add kiwi or something else containing 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 kebab, the ideal option would be to buy a pork neck, but with the right approach, other parts will also turn out very well - 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 plan to go on a picnic, like we did, then take a little more. Everyone knows that in the fresh air one’s appetite works in earnest. Stick to the principle - it’s better to have some left over than not enough.

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

Now let's figure out how to properly cut pork. Pieces that are too small will turn out dry, like crackers. If you cut it too large, it will turn out that by the time the meat is charred on the outside, it will still be raw on the inside. Much also depends on fire, but we will talk about this a little later.

So, the most suitable size would be approximately 5 by 5 cm. It is not necessary to measure with a ruler. Estimate by eye and try to cut into equal pieces along the grain. This way the kebab will cook evenly. We've sorted out the meat, let's move on.

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

There is no clear set of ingredients for cooking barbecue. It all depends on personal preference. The meat is marinated in everything for this dish: kefir, tomatoes, marinated in soy sauces, vinegar, fruits and juices, pomegranates, mineral water, wine and beer, a wide variety of spices, onions and even mustard.

You can try everything and choose the best for yourself. I've 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 to boot. I recommend reading it.
Everyone has their own opinion on when to add ingredients and in what order. Personally, I do this:

First add coarsely chopped onion to the chopped meat, carefully squeezing the juice out of it with your hands.
Next I have salt.
Then peppers - paprika and ground black
Spices to taste - whatever you like (I try not to add)
Next, bay leaf and sunflower oil

This sequence is for the simplest recipe, but it can also be slightly different, depending on what you are going to marinate the future kebab with. So let's now look at several options for preparing this beloved dish.

How to cook delicious pork kebab. Top 7 recipes for shish kebab marinades to keep the meat soft and juicy

What is the secret of tasty, soft and juicy kebab? The answer is simple - fresh meat, proper marinade and good frying. We dealt with meat above. Now let's look at 7 recipes for a good marinade to get a dish that you will want to cook again and again.

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

Vinegar marinade is the most common, but everyone makes it differently. This is the simplest, one might say classic, recipe that I know, and that I have read and heard about. There is nothing superfluous here. Everything is quite 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% (per 100 grams of vinegar 200 grams of water)
Bay leaf
Black pepper (peas)

Preparation:

So everything is simple and easy. It’s not for nothing that they say: “Everything ingenious is simple!” Cook and enjoy.

How to cook shish kebab in your own juice with lemon

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

Ingredients:

Meat - 2 kg.
Onion - 1.2 kg.
Lemon - 2 pcs.
Pepper

How to cook:

Cut the meat into pieces.
Cut the onion into half rings.
Next up is the lemon. Pour boiling water over it and cut into small slices.
Let's start marinating. Place the meat in a deep bowl in layers, then pepper, salt, add onion and lemon, squeezing out a little juice from the last two.
Repeat step 4 with all the remaining meat.
Squeeze thoroughly with your hands so that the lemon and onion release juice.
Cover and leave for 6-7 hours.
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 soft and juicy kebab in a short time. Everything is done quite simply. Let's look at the cooking procedure.

What you will need:

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

How to cook:

Cut the pork into equal pieces. Salt.
Finely chop the onion, put it in a bowl and add salt so that it gives juice.
Mash the onion with your hands. Add 3-4 bay leaves to it.
Place the meat in this bowl. Sprinkle with pepper and seasonings (personally, I don’t add seasonings).
Mix well.
Pour the meat with carbonated mineral water.
Cover with film and leave at room temperature for 1.5-2 hours.

If you have time, it is better to put it in the refrigerator for 5-6 hours, it will be even better.
We prepare the fire and after the required time has passed, we begin frying.

Marinade for kebab with kefir

When I first prepared this recipe, I did not take into account one important point - kefir should not be sour. As a result, no one began to eat the cooked kebab. Therefore, take non-sour kefir. The meat will be very tender and tasty. Yes, and be sure to marinate the future kebab in the refrigerator so that the kefir does not turn sour. You never know...

Ingredients:

Meat - 2.5 kg.
Kefir - 1.5 l.
Onions - 1 kg.
Ground bay leaf
Ground pepper

Preparation:

Wash, dry and cut the meat.
In a separate bowl, cut the onion into half rings and crush a little.
Pepper the meat and onions.
Add ground bay leaves to both “containers” (you can also use leaves)
Combine onion and pork and mix.
Now pour the whole thing with kefir and mix thoroughly again.
Cover and place in the refrigerator for 8-10 hours.
Salt the meat 1 hour before frying.
The kefir marinade is ready. You can grill kebabs.

Tomato marinade recipe

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

If during frying you prefer to lubricate the meat with marinade, then there is no need to do this here, since everything happens by itself. Give it a try. I'm sure you'll like it.

Products:

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

How to cook:

Shish kebab in tomato juice

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

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

What do you need:

Pork neck - 2 kg.
Onion - 0.9 kg.
Pepper mixture
Tomato juice

Preparation:

Classic marinade recipe for barbecue

I present to your attention the easiest way to marinate. Here we will not use anything unnecessary, but the result will be just as good, and maybe even better. This is probably the very first recipe according to which they began to cook shish kebab.

The good thing about the recipe is that you only need to buy pork, and everything else can be found in the kitchen. It also turns out quite quickly in terms of time. An ideal method if you don’t have time to wait a long time until the meat is ready to fry.

Ingredients:

Meat - 1.5 kg.
Onion - 1.5 kg.
Pepper

Preparation:

Rules for frying shish kebab on the grill

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

A good barbecue should have:

Openings for oxygen access. They are on the side or on the bottom of the grill. Both options are not inherently bad.
Thick walls, since it is thick walls that maintain the temperature at the desired level.

Birch or oak are suitable as firewood. The best option would be firewood from fruit trees. They will give the dish a unique aroma. The most ideal option would be a grapevine. But not every place has a vineyard, so use what you have.

In no case do not take into account acacia, rowan, poplar and all coniferous trees. Not only will the taste of the dish spoil, but it can also seriously damage your health. During the burning process, these trees release 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 should burn out completely. After this, you can “spread” the coals throughout the grill and wait until it is covered a little with ash. Now is the time to start grilling the kebab.

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

The entire frying process takes approximately 10-12 minutes. If you cannot tell by eye whether it is ready or not, then use a knife. Make a cut and see what it looks like inside. The main thing is not to dry out the kebab. It should be light pink inside, with light gray edges and a golden brown crust on the outside. The flowing juice should be clear and the aroma unique. Only then is the kebab considered ready.

How to cook shish kebab in a jar

Did you know that you can cook barbecue without coal, wood, smoke and without a barbecue right in the house. Of course, it will not be one hundred percent the same as we are used to cooking outdoors, but still. What to do if you can’t go out into the fresh air, but your soul craves barbecue? An oven and a regular jar come to the rescue.

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

So, you decide on the marinade yourself, and I’ll just give you recommendations on how to cook shish kebab in a jar.

That's the whole cooking procedure. In my opinion, it works best with the addition of kefir to the marinade. And what do you think? Have you ever cooked in a jar? Share your experience and tell us which marinade recipe produces shish kebab in a jar best.

Cooking shish kebab on skewers in the oven

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

This is the kind of kebab you get that you can cook right at home, without any extra hassle. I am sure that not everyone will be able to distinguish it from shish kebab cooked on coals. Try it and see for yourself. Bon appetit!

Which recipe is the best to make soft and juicy kebab?

So we have explained to you the secrets of cooking barbecue. But which of all the recipes is the best? To answer this question, you need to try cooking everything. After all, there is no arguing about tastes. Some people will like it with lemon, some with kefir, some with soy sauce, and some don’t like kebab in any form at all. Yes, I really don’t like it. I know people who don't like this dish. Take vegetarians, for example, they are generally against eating 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 know what exactly you like most about this or that recipe.

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

On this note, I want to draw a line. I wish you a pleasant holiday, delicious barbecue in a cheerful company in the open air. Bye!

P.S. We had a great rest then. We arrived home very tired, but happy. It turns out interesting, you seem to be going on vacation, but you get much more tired. This is probably the beauty of going out into nature, otherwise no one would strive for such trips...

Good day, my valiant chefs! Agree that cooking delicious shish kebab is a real art. There are many recipes, but not all of them give equally good results. One of the main secrets of this dish is what kind of meat is used. No less important is what it is marinated in. And today I will tell you how to make a marinade for soft pork kebab.

I would like to note that shish kebab turns out very tasty also from beef, veal and lamb. Only it has its own cooking peculiarities. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

First of all, you need to cut the meat into pieces. I’ve already said how to do this, a little higher, so I won’t repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many options for flavorful mixtures. I described the recipes below. But how long to marinate pork largely depends on the composition of the seasonings. In the presence of “aggressive” components (wine, lemon juice), the time is reduced.

The minimum residence time for pork in the aromatic mixture is 4 hours. But it is better to marinate the meat for 8-12 hours

The pieces should be placed on skewers along the grain. Place larger pieces closer to the center. Well, then string the small ones along the edges. This way the pork will cook better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. If you want to check the readiness of the kebab, do not pierce the pieces with a knife. Otherwise, all the juice will leak out and the kebab will be a bit dry.

Recipes for marinades for juicy pork

And here are the promised options for aromatic mixtures for meat. Here's a quick and easy marinade. Or choose an exotic option, for example, lingonberry or pomegranate. Have fun cooking, and don’t forget to post what you did better afterwards.

Cooking with kefir and lemon

For the neck (3 kg) take:

500 ml low-fat kefir;
1 lemon fruit;
700 g onions;
1 tbsp. salt;
pepper + other spices.

Peel the citrus fruit and remove the seeds. Then cut the fruit into slices and grind in a meat grinder. Cut a couple of peeled onions into neat rings 4 mm thick. They will need to be threaded with marinated pork onto skewers. And grind the rest of the onion in a meat grinder.

In a lemon mixture, mix onion pulp, kefir, pepper and other spices. Add a little salt to the mixture. The kefir marinade is ready. Place meat and onion rings in layers in a glass container. And pour it all over evenly with the aromatic mixture.

Here is another version of a simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

black and red pepper (to taste);
1 PC. onions;
1-2 bay leaves;
100 ml soy sauce.

Pour the sauce over the chopped pork. Chop the onion into thin rings and place in a bowl with meat. Next, add spices and mix everything thoroughly. Well, then we leave the pork to marinate. On the grill, the meat turns out incomparable.

Kiwi flavored blend

For a kilo of meat you will need:

1 PC. lemon;
1 PC. ripe kiwi;
pepper;
thyme (a couple of sprigs);
salt.

Grind the peeled kiwi in a blender into a paste. Pepper the pork pieces and add some salt. Cut the citrus fruit in half and squeeze out the juice from ¼ of the lemon. And cut the rest of the lemon into slices and send to the meat. Next, we enrich the composition with kiwi pulp and thyme. Marinate for a minimum of 4 hours. Do not hold it longer, because the neck will turn into “porridge”.

How to make beer marinade correctly

For a kilo of pork, take half a liter of beer, pepper and salt. Use high-quality beer - take a “live” drink. It wonderfully softens and gives the kebab an original bready flavor. Fill the pieces with beer, salt and pepper them. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

2 pcs. onions;
black pepper;
3 pcs. bay leaf;
salt;
200 g mayonnaise;
dried dill

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send there bay leaf, mayonnaise and dill. Mix everything thoroughly and leave the meat to absorb the flavor.

Cooking pork in mineral water

This is a fairly easy recipe to make. For 3 kg of neck take:

1 liter of mineral water;
a kilo of onions;
2-3 tbsp. vegetable oil;
salt;
pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, season and crush with spices. Add onion, oil and fill everything with mineral water. And then we put it in the refrigerator. In 12 hours the meat will become very tender and soft.

Check out the option of marinating with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

100 g honey;
a pinch of paprika;
500 g onions;
pepper mixture;
50 ml olive oil;
thyme;
4 tbsp. French mustard;
1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. Mix it all with mustard. Add pieces of pork to the aromatic mixture. Salt, pepper and sprinkle with thyme and paprika on top. Cut the onion (peel in advance) into rings and add to the meat. Mix everything well and put it in the refrigerator.

Tomato marinade for barbecue

For 1.5 kilos of tenderloin take:

2 tsp adjika;
2 large cloves of garlic;
large lemon;
150 g tomato sauce;
2 tbsp. mayonnaise;
1.5 tsp. salt.

Squeeze the juice from a citrus fruit. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with vinegar and onions

Essentially, this is a classic version of a carbonate marinade. You can also marinate frozen meat in vinegar. The recipe is:

3 kg pork neck;
2 tbsp. 9% vinegar;
3 pcs. onion heads;
0.5 liters of mineral water;
salt;
pepper;
basil;
turmeric.

Pour the mineral water into a deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip pieces of pork into this mixture.

Option with balsamic vinegar

For 1.5 kilos of meat take:

60 ml balsamic vinegar;
2 garlic cloves;
1 tbsp. mustard;
4 tbsp. vegetable oil;
1 tsp each rosemary and oregano (take dried herbs);
1 tbsp. honey

Pass the peeled garlic through a garlic press. Then we mix this slurry with the rest of the mixture components. Dip the pieces into this aromatic mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

250 ml wine vinegar;
2 pcs. apples;
2 pcs. onions;
200 ml sour cream (fat content 10%);
100 g prunes;
pepper;
salt.

Rub the pieces with pepper and place in vinegar for 3 hours. Place the dishes with pork in the refrigerator or other cool place. Peel the apples and remove seeds, and then cut them into small cubes. Pour boiling water over the prunes and chop them too. Heat the sour cream to 40 degrees, add apples and prunes. Then simmer this aromatic mixture over the fire for a couple of minutes (don’t forget to stir).

Next, remove the sour cream marinade from the stove. Place pieces of meat into a warm mass (about 30 degrees) and marinate it. It turns out that the pieces get “from the ship to the ball” - from vinegar to sour cream :) Cut the peeled onion into rings (you will need to string it with the pork onto skewers). Salt the kebab while frying it.

Pork in lingonberry marinade

For 1.5 kg of neck take:

160-180 g frozen or fresh lingonberries;
2 tbsp. brown sugar;
3 tbsp. wine vinegar;
1 tbsp. orange zest;
120 ml water;
pepper;
1 PC. onions;
salt;
4 tbsp. vegetable oil.

If the berries are frozen, defrost them. Sort fresh ones and rinse thoroughly. Add the zest to the lingonberries and fill it all with water. Bring the mixture to a boil, then reduce the heat to low. Cook, stirring, until the berries are burst. Cover the pan with a lid while you cook the berries.

Then cool the “compote” to room temperature and mix it using a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. Mix everything thoroughly. Next, gradually add oil to the marinade and mix everything again. And then we immerse the pieces of pork in it.

Shish kebab in red wine

This aromatic mixture can be made with white wine. It all depends on your desire. The marinade recipe is as follows (for 2 kg of meat):

200 ml dry wine;
700 g onions;
salt;
Caucasian spices.

Pour wine into chopped onion rings. Add spices there and salt the mixture. And then we immerse the chopped pork into pieces into this aromatic mass.

Sweet and sour marinade

For 2 kg of tenderloin you need the following set of products:

4 tbsp. honey;
500 g sour juicy apples;
1 PC. onion;
300 ml dry white wine;
3 tbsp. vegetable oil;
salt;
pepper.

Grate the peeled and seeded apples on a coarse grater. Grind the onion into a paste. Mix salt + onion mass + pepper and rub the meat mixture with this mixture. Place the meat and apple mixture in layers in the container where you will marinate the shish kebab. Mix the wine with butter and honey, and pour this marinade over the pork. Next, we put everything in the refrigerator so that the kebab marinates there.

Marinate the neck in pomegranate juice

You will need:

2 kilos of pork;
700 ml pomegranate juice;
4 things. Luke;
30 g rosemary;
salt;
pepper + spices (your choice).

Chop the onion into large half rings and add it to the pieces of pork. Salt, pepper, add rosemary and spices. Afterwards, mix everything and pour pomegranate juice on top. Then we put it in the refrigerator to marinate.

Additional Tricks

It’s no secret that the most flavorful black pepper is the one that is taken as peas and crushed before use. Just don’t rush to put it in the mortar. First fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more flavorful, but also easier to crush.

Marinate the meat in a special container: made of glass or clay, or in an enamel container. Never use aluminum. It may interact with the components of the marinade. As a result, at best, the taste of the kebab will deteriorate, and at worst, a toxic residue will appear.

Want to enhance the flavor of your barbecue? To do this, sprinkle the coals with fine wood shavings a few minutes before the end of frying. If you like a citrus flavor, add orange zest instead of shavings to the coals.

Among so many recipes, you will certainly find the option that will allow you to cook a shish kebab masterpiece. Don't be greedy - share the link to the article with your friends. They will then treat you to kebabs prepared according to these recipes. And I wish you an unforgettable picnic holiday and say: see you again.

As you know, shish kebab is a dish from the distant past with a rather interesting history. In the long-gone past, fearless knights, going on long campaigns, took with them pieces of raw meat. In order not to spoil their food, they placed it in leather knapsacks with wine, and in moments of rest and snacks, they fried the meat on their spears or various bayonets and branches. Due to this, many believe that the term “kebab” has its origins in the Turkic “shish” - meat and “bayonet” - spear. Apparently, from that time on, the custom of marinating pieces of meat began.

Today there are many ideas on how to marinate meat for barbecue, and a wealth of spices and seasonings will help transform this dish and give it sophistication and additional flavor. Many connoisseurs of this delicacy believe that soaking the meat is completely unnecessary. Stop filling it with spices and salt.

We can agree with this opinion if the meat prepared by this method is fresh and homemade. But this method is a matter of taste. There are some lovers of fire-fried meat who believe that marinating is a rather interesting process and many men are happy to take it upon themselves, considering it a man’s calling.

Marinade is a combination of natural acid (wine, fruit or vegetable juices, vinegar), salt, herbs, spices, sugar, vegetable oil, all kinds of seasonings, etc.

Raw meat, poultry and many varieties of fish are soaked in this composition. These barbecue marinade recipes allow you to make the meat piquant, juicy, aromatic, with a pleasant sourness and a delicate aftertaste.

Fans of spicy Chinese cuisine can soak the meat in a mixture of soy sauce, a drop of honey, pepper, ginger, dry wine or rice vinegar. Well-soaked meat is fried on a grill, barbecue or grill, lightly greased with sunflower oil. To marinate shish kebab deliciously, it is kept in the prepared mixture for 1-2 days..

The best marinade recipes for barbecue

To make the kebab truly tasty, you need to choose the best marinade for the meat, as well as marinate it correctly. We want to present you the best marinades for barbecue, the recipes for which you will see below.

Marinade for pork shish kebab

Pork is one of the most revered and accessible types of meat for cooking over coals. To make this delicacy, as a rule, you take pork neck, since this part is distinguished by its juicy pulp, with thin streaks of fat, which allows you to make the dish soft, literally melting in your mouth. But try to take meat that is first fresh, because frozen meat can be dry later and it is quite difficult to determine its freshness after defrosting.

To properly marinate pork kebab, you will need:

kilogram of neck;
mayonnaise (95 ml);
Bay leaf;
onions (330 grams);
lemon (1 pc.);
collection of spices and herbs khmeli-suneli;
mustard (45 grams);
salt.

How to marinate:

Cut the meat into mini pieces, 3-5 centimeters in diameter, cut the onion into rings, and squeeze out the lemon juice. Mix everything thoroughly in a glass or enamel container and leave for 22-33 minutes. Meanwhile, prepare the marinating solution. Mix mayonnaise, hot mixture and mustard, transfer your sauce to the meat and onions and sprinkle with salt. You need to marinate the pork kebab for about 2-3 hours.

Marinade for pork shish kebab with vinegar

Many people believe that a quick marinade for pork shish kebab is a recipe that includes vinegar. Thanks to this element, which is inherently acidic, the meat turns out quite tender and juicy.

Therefore, if you want to quickly marinate pork kebab, then take the following products:

kilogram of pork;
water 100 ml;
vinegar 9% (100 ml);
onions (3 pcs.);
seasonings and spices (by eye);
salt.

How to marinate:

Divide the meat into slices or cubes, depending on the method you use to fry it. If on skewers, then it will be more convenient and correct to string cubes the size of two matchboxes. If it is a mesh, then try cutting it into slices. So, salt the prepared meat pieces, pour vinegar diluted in half with water. Add onions chopped into rings there, and then add seasonings and aromatic spices.

Place your marinade with meat in a warm place for an hour. Afterwards, move the container with the kebab into the cold, but not into sub-zero temperatures. You can marinate your treat from 2-3 hours to 2-3 days.

Delicious pork kebab on kefir

The difference between the marinade, which is based on kefir, is that yogurt has a more gentle effect than vinegar, so it takes a little more time for the meat to be completely cooked (from 10 to 24 hours).

To learn how to marinate pork kebab with kefir and enjoy the unsurpassed taste, take the following products:

kilogram of pork;
kefir of any fat content (450 ml);
sugar (12 grams);
onions (5 pcs.);
salt, spices (coriander, pepper, cumin, basil).

How to marinate:

The recipe for marinade for pork shish kebab based on yogurt is not much different from the one given above. The only difference is kefir instead of vinegar. Therefore, arrange all the components in the same sequence and fill everything with fermented milk liquid. Keep the composition for about an hour at room conditions, and then put it in the cold for 3 to 24 hours.

Marinade for shish kebab using mineral water

Many connoisseurs of meat on the fire, who have tried many different versions of preparing this appetizer, believe that the best marinade for pork kebab is brine in mineral water. Thanks to this bubbling ingredient, your meat, saturated with oxygen, will be incredibly soft and tasty. In addition, this method does not require many auxiliary ingredients.

To prepare shish kebab using mineral water, stock up on the following ingredients:

a kilogram of young ham or collar;
onion (430 grams);
mineral water (1 l);
cumin and black pepper;
salt.

How to marinate:

Divide the meat into small slices, but try to make them a little larger than a matchbox. Chop the onion into halves of rings, place in a kebab container (it’s good if it’s enamel or glass), mash thoroughly until the juice appears and place a layer of chopped pork on top. Crumble spices on top and pour mineral water over it.

Try salting at the end, right before cooking the meat. This will help maintain juiciness, because salt draws out all the juices from the meat. Refrigerate your snack for 3 to 12 hours, depending on the time you have.

Marinade for chicken kebab

Chicken kebab, like pork kebab, is no less in demand and popular. Chicken, unlike pork, beef and lamb, is wet and cooks much faster. This is probably why many appreciated the merits of this wonderful dish, because people do not always have an extra 12 hours to wait for such a delicacy. And I wanted kebab right now.

Therefore, to marinate chicken for barbecue, take:

kilogram of chicken fillet;
juice of two lemons;
1 bell pepper of different colors;
honey (2 tbsp);
fresh small tomatoes (5 pcs.);
olive oil (55 ml);
black pepper, basil, salt, turmeric (a pinch);
garlic (2 cloves).

How to marinate:

Cut the chicken into medium pieces and sprinkle with salt. Combine honey, lemon juice, spices, olive oil and garlic in a bowl. Cut the bell pepper into slices and the tomatoes into rings. Cover the meat and vegetables with a skillful marinade for chicken kebab and refrigerate for about half an hour. Afterwards, take a metal grate and distribute the kebab with vegetables and bake on coals. Watch your coals smolder, not burn.

This recipe for chicken kebab marinade was liked by many who tried it. The chicken turns out juicy thanks to the vegetables and marinade, and in 25-35 minutes your chicken delicacy will be ready.

Marinade for beef shish kebab

Most people who prefer dietary beef, without knowing how to marinate beef kebab, risk getting burnt pieces that may be raw inside. In order to avoid such trouble, you need to know some of the nuances of soaking kebab made from tough beef meat.

Want something interesting?

To do this, take:

kilogram of beef (it is best to take tenderloin, loin or rump);
onions (3 pcs.);
dry wine (155 ml);
fresh tomatoes (550 grams);
garlic (3 cloves);
a bunch of cilantro;
salt and a handful of ground pepper.

How to marinate:

To properly marinate kebab, the beef must be chopped into pieces the size of a box of matches.

Then salt it, pepper it and cover it with chopped onion rings. Pour wine over the beef appetizer and leave for 3-4 hours, stirring occasionally. After everything, string the meat mixed with tomato rings and cook over hot cherry or apple coals. When serving the treat, top it with chopped cilantro.

Marinade for lamb shish kebab

Not everyone loves lamb because of its specific smell. But if you approach the issue correctly and prepare this product, using a few subtleties, you can get an amazingly appetizing and tender meat dish. To marinate lamb for barbecue, choose the meat of a young animal not exceeding the age of one year. For a wood-fired appetizer, shoulder blade, ham or entrecote, which can be depicted on a bone, are perfect.

To learn how to marinate lamb kebab and amaze your friends and family with your dish, stock up on the following products:

a kilogram of young lamb pulp;
half a glass of sour tkemali sauce;
onions (3-5 pcs.);
cumin and dried barberry;
tomatoes (5 pcs.)
chopped cilantro and dill.
salt and pepper.

How to marinate:

Cut the lamb into slices about 4-5 centimeters. Chop the onion in a blender and add it to the meat. Tomatoes should be freed from the skin by immersing them in boiling water for a minute, after which you can get rid of it without much effort. Then chop red garden fruits and also enrich your meat with them. Pour tkemali sauce over everything and sprinkle with spices, chopped herbs and salt. Leave in a warm place for 2-3 hours and you can start grilling over coals. When the meat is ready, you can serve it with plum sauce and herbs.

Rabbit shish kebab marinade recipe

Many people believe that rabbit meat is quite dietary meat in its composition and is certainly not suitable for cooking barbecue. But those who nevertheless decided on this experiment did not regret it at all. After all, rabbit meat cooked on the coals of fruit trees is a truly extraordinary and wonderful delicacy for lovers of dietary delicacies.

To quickly marinate rabbit meat kebab you need to take:

kilogram of young rabbit;
tomato, zucchini and bell pepper (1 pc. each);
sour cream (435 ml);
coriander, cumin and pepper;
onions (3-4 heads);
salt.

How to marinate:

Before marinating meat for barbecue, prepare the marinade and vegetables. Mix the curdled milk with all the spices and salt, and chop the tomatoes, zucchini, onions and peppers into equal and even rings. Divide the meat into pieces, place chopped garden fruits on top and pour sour white sauce over everything. Refrigerate your marinade for 3-7 hours. Then fill the skewer one by one with meat, all the vegetables, including onions, and knock everything down tightly. Roast over a smoldering fire and enjoy the incredible taste.

Marinated salmon shish kebab

Agree that it can be tastier and more original than a kebab made from everyone’s adored salmon, which has absorbed a bouquet of aromatic marinade. Considering that salmon itself is very tender and does not require lengthy cooking processes, you won’t have to marinate it for long. And the result will certainly exceed everything, even unimaginable expectations.

So, you will need:

salmon fillet (200-300 grams);
one lemon;
salt and allspice;
green olive oil (33 ml);
fresh herbs (parsley, celery, cilantro).

How to marinate:

Since, as the proverb says, “everything ingenious is simple,” it comes in handy here. Salmon meat should be sprinkled with lemon, lightly rubbed with salt and spices, and a little Greek olive oil should be drizzled on top. Forget about it in the cold for half an hour, and your marinated salmon for the grill is ready, you can start frying. To serve, sprinkle lightly with assorted greens and drizzle with lemon juice.

Recipe for pickled onions for barbecue

To complement the taste, we offer you pickled onions for shish kebab, which will perfectly suit any type of meat. To make your side dish appetizing and rich, you need to use red Crimean onions. It is particularly sweet and juicy, but if you don’t have that, then any onion will do.

So, to marinate onions for shish kebab, take:

onion (500 grams);
vinegar 9% (15 ml);
salt and a pinch of sugar;
olive or sunflower oil (15 ml);
fresh dill (bunch).

Cut the onion into rings, sprinkle with vinegar and oil. Salt and sugar. Chop the dill and add to the onion rings. Mix everything thoroughly and forget about it for 10-15 minutes. While the kebab is grilling, your onion will be ready. By the way, this side dish goes well with herring, lard, mushrooms, potatoes, etc.

Recipe for delicious barbecue sauce

In addition to marinated onions for skewers, the taste of the meat will be wonderfully complemented by a spicy sauce.

To execute it, take:

ketchup or tomato sauce;
green herbs;
sugar;
a bunch of green onions;
salt.

If you choose tomato sauce, then you need to dilute it slightly with hot water; for 415 grams of sauce you need to take 75 ml of water. Chop the greens into equal pieces, add to the sauce, then add salt. If you wish, you can add a little red pepper or pressed garlic.

Take a look at some useful recommendations for proper and successful cooking of meat over charcoal and take note:

If you cut the meat very finely, then your kebab runs the risk of being dry, since larger pieces retain juiciness more easily;
To fry meat, use wood from fruit trees, not ready-made coals. This will enrich your treat with additional flavor;
If the meat was frozen, then only mustard can increase its juiciness. To do this, you need to generously coat the cut pieces with it before marinating;
The coals in your grill should not glow with flames, but smolder quietly. If they get hot, pour beer or water on them. You can sprinkle with salt;
Adding kiwi or a piece of pineapple to the marinade will help soften tough meat. These fruits have the excellent property of softening protein.

Guided by these simple recipes, you will quickly learn how to cook shish kebab from all kinds of meat. Bon appetit to you.