Marinade for pork shish kebab

What kind of pork kebab you get depends very much on how the meat was marinated. If you do not marinate the meat completely, then during frying on the grill it will become completely dry and tough. A properly prepared marinade will soften the fibers of the meat, and it will remain juicy and tender.

Classic onion and vinegar marinade for pork skewers

Marinade for pork shish kebab made from onions and vinegar is rightfully considered a classic recipe. It does not involve complex mixtures of spices and flavors, so in the end you will enjoy the natural taste of meat, shaded with sourness and the aroma of onions.

1. 
   How to prepare the most delicious marinade for pork kebab? First of all, choose the meat for the kebab. It must be fresh; frozen meat will not make kebab. The best meats for barbecue are neck, tenderloin and ham. The neck is always covered with a layer of fat, which makes the kebab softer and juicier. Tenderloin and ham, due to the lack of fat, turn out more dense, but lean. Wash and dry the meat. It is convenient to cut meat in the following way. Initially, cut it into steaks about 5 cm thick, and then cut the steaks along the veins into square pieces with sides also about 5 cm.
2. 
   Place the chopped meat in a suitable container that does not oxidize in an acidic environment (enamel, glass, ceramic or plastic). Never use aluminum cookware or cookware with damaged surfaces. This is dangerous to your health. We use a cast iron cauldron.
3. 
   Then add peppercorns to the chopped meat and salt to taste.
4. 
   Add bay leaf and vinegar diluted in 100 ml of water. It is best to choose apple or wine vinegar and dilute them with water in a 1:2 ratio. These types of vinegar give the dish a pleasant aroma, which is only enhanced by spices and fire. However, vinegar essence will also work, but it will need to be diluted in a ratio of 1:10. The main thing is not to overdo it with the addition of vinegar; due to its excess, the pieces of meat, instead of juicy and soft, may become dry. Stir the meat to distribute the marinade.
5. 
   Peel, wash and chop the onion. Maybe several options for cutting onions for barbecue. It all depends on whether you will subsequently fry it along with the meat. If you don't like to eat baked onions, just cut them into rings.This will release juice, which will help marinate the meat. If you are going to fry it, then proceed as follows. Cut off the bottom and top of the peeled onion, and then, placing it on the cut, cut it like an apple into 4 parts. Separate each resulting onion “slice” into petals, which you can later easily attach to skewers. After chopping the onion, add it to the meat and mix gently. Cover the dish in which the meat will be marinated with a lid or cling film and leave for 5-10 hours. After this time, you can start grilling the kebab.

Bon appetit!

Mayonnaise marinade for juicy pork kebab

A marinade with mayonnaise and onions is great for lean pork such as tenderloin. Thanks to it, the meat will become tender and soft, and due to the spices it will be very aromatic.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Pork (tenderloin) – 1 kg
• Onions – 750 gr.
• Mayonnaise – 250 gr.
• Paprika - 0.5 tsp.
• Ground black pepper – 0.5 tsp.
• Coriander – 1 tsp.
• Salt - to taste

Cooking process:

Step 1. First, let's start chopping the onions. We peel it and wash it. Cut two onions into 4 parts and puree in a blender. Cut the rest of the onion into large rings.

Step 2. Place mayonnaise in a deep bowl. Homemade mayonnaise is perfect for marinating, but if you do not have the opportunity to prepare it yourself, then use store-bought mayonnaise, choosing a product with maximum fat content. Add onion puree to mayonnaise and mix until smooth.

Step 3. Wash the tenderloin and dry it with paper towels.

Step 4. Cut the tenderloin into large oblong pieces.If you cut the meat into pieces smaller than 5 by 5 centimeters, it will become dry after heat treatment. Add a mixture of mayonnaise and onion to the meat, add salt and spices. Stir to distribute the marinade evenly.

Step 5. Place a layer of onion rings on the bottom of a deep pan, a layer of marinated meat on top, then another layer of onion rings. We do this until we run out of food. Your last layer should be onions. Cover the pan with marinated meat with a lid and place in the refrigerator for 3-6 hours.

Bon appetit!

Armenian marinade for aromatic pork kebab

Armenian barbecue marinade is prepared without the use of vinegar or mayonnaise; its main ingredient is unrefined sunflower oil. The minimum marinating time for meat using this method is 40 minutes. Agree that this is very fast.

Cooking time: 35 min.

Cooking time: 35 min.

Servings: 7.

Ingredients:

• Pork (neck) – 1.5 kg
• Sunflower oil (unrefined) – 200 ml.
• Onions – 500 gr.
• Ground black pepper – 1 tsp.
• Coriander – 1 tsp.
• Salt - to taste
• Khmeli-suneli - optional

Cooking process:

Step 1. Pour unrefined sunflower oil into an enamel pan. Of course, homemade oil is ideal, but in the absence of such, you can use store-bought oil. Add spices to the oil. Only ground black pepper should be used, coarsely ground coriander, and suneli hops can be added as desired. Next, the marinade needs to be salted, mixed and left for a while so that the oil absorbs the aromas of the spices.

Step 2. While the marinade absorbs the aromas of spices, we work on the onions. Let's clean it, leaving the top and roots.During subsequent frying, they will burn, and you will be left with delicious baked quarters. Cut lengthwise into 4 or 6 pieces depending on size. Finely chop one onion, add to the oil mixture and grind. Add all the onions to the marinade and mix. Let the onions give their taste and aroma to the marinade.

Step 3. Prepare the meat. We wash and dry it. Chop it large enough so it turns out juicy. We send the pieces of meat to the marinade.

Step 4. Mix everything thoroughly and then press down thoroughly. It was mentioned above that the minimum time for marinating meat in this marinade is 40 minutes, but if necessary, it can be kept in the refrigerator for up to 3 days and not worry about it spoiling.

Step 5. If you are going to fry the meat on a day other than the day of marinating, then sprinkle pepper on top and pour in oil so that it covers all the meat.

Bon appetit!

How to prepare a lemon marinade for soft pork kebab?

The classic recipe for barbecue marinade can be improved by replacing vinegar with lemon. Due to the content of citric acid, it will add sourness to the meat and, softening the fibers, will make it softer. Also, kebab marinated with lemon will have a very pleasant aroma.

Cooking time: 40 min.

Cooking time: 40 min.

Servings: 10.

Ingredients:

• Pork (neck) – 2 kg
• Onions – 1.2 kg.
• Lemon – 2 pcs.
• Ground black pepper - to taste
• Salt - to taste

Cooking process:

Step 1: Rinse the meat. Pat it dry with paper towels to remove moisture. Cut it into large rectangular pieces.

Step 2: Peel the onions. Wash it, cut it in half and then into half rings.

Step 3. Wash the lemon, then pour boiling water over it.This is necessary to kill all microbes on the surface of the lemon, since we will use the whole lemon for the marinade. Cut into small pieces.

Step 4. Place the chopped meat in a deep bowl, the coating of which does not oxidize in an acidic environment (enamel, glass, ceramic dishes). Do not use aluminum cookware or cookware with damaged surfaces. It is not safe.

Step 5. Add pepper. Place a layer of onion and lemon on the meat, while squeezing the juice from a couple of lemon slices.

Step 6. Layer meat, spices and onions, lemon until the ingredients are gone. Then press down well with your hands so that the onion and lemon release their juice.

Step 7. Cover the pan with a lid and leave to marinate for 7-8 hours. After the specified time has passed, salt the future kebab and you can thread the meat onto skewers.

Bon appetit!

Step-by-step recipe for making shish kebab marinade with soy sauce

Soy sauce is a universal seasoning. It enhances the flavor of meat in savory dishes, enhances flavor and adds rich color, and brings together spices in marinades. The great thing about soy sauce marinade is the speed of marinating. After just an hour, you can start frying the meat.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 5.

Ingredients:

• Pork (neck) – 1 kg
• Soy sauce – 120 ml.
• Garlic – 3 cloves
• Vegetable oil (refined) – 1 tbsp.
• Ground black pepper - to taste

Cooking process:

Step 1. Wash the fresh neck of pork under running water. Remove excess moisture with paper towels.

Step 2. Cut the pork into small pieces and place in an enamel or glass container.

Step 3. Separate 3 cloves from the head of garlic, clean them of husks and film.Next, wash the garlic and chop it finely.

Step 4. In a bowl, mix soy sauce, garlic and ground black pepper. We also add a spoonful of refined sunflower oil. It helps the spices to open up, envelops each piece of meat and covers it with a thin film, so the meat is fried faster and remains juicy. There is no need to add salt to marinades with soy sauce; it is salty enough on its own.

Step 5. Pour the finished marinade into a container with chopped meat and mix everything thoroughly. Leave the meat in the marinade for 1-2 hours. After this time, you can start frying the meat over charcoal. I would also like to note that this marinade is suitable not only for pork, but also goes perfectly with beef, chicken and lamb.

Bon appetit!

A simple and tasty recipe for kefir marinade for barbecue

The main advantage of barbecue marinade based on fermented milk products is that they make the meat very tender and juicy. However, it will take a long time for the meat to soften well.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 7.

Ingredients:

• Pork (neck) – 1.5 kg
• Onions – 700 gr.
• Kefir – 1 l.
• Bay leaf – 6 pcs.
• Ground black pepper - to taste
• Salt - to taste

Cooking process:

Step 1. Wash the pork, pat dry with paper towels and cut into pieces. The pieces should be oblong, approximately five by six centimeters in size.

Step 2. Peel the onion, wash it and cut it into small pieces. Pour them into a separate container and press down a little. We need the onions to release their juice. You can also do it in a slightly different way.Cut the main part of the onion into half rings, and grate one or two onions or chop in a blender. Add bay leaf to the onion (you can use either whole or ground) and mix everything.

Step 3. Add salt, ground black pepper and bay leaf (ground or whole) to the pan with the chopped meat. We do this according to our taste preferences.

Step 4. Mix the meat and spices well.

Step 5. Then add chopped onion to the meat with spices. Mix all ingredients thoroughly again.

Step 6. It's time to add kefir. If you marinate lean meat, then on the contrary, take fattier kefir. And be sure to check that it is not sour. Otherwise, you will simply spoil the meat with such a marinade. Instead of kefir, you can use natural yogurt or fermented baked milk, since marinating meat requires lactic acid bacteria, which are contained in all of the above products.

Step 7. Mix everything thoroughly, cover the pan with a lid and put it in the refrigerator to marinate for 8-10 hours. Do not leave meat in the kefir marinade at room temperature, it may turn sour.

Bon appetit!

Marinade with kiwi for juicy and soft kebab

Kiwi has the same effect on meat as lemon. It softens it, removes the smell and forms a film of coagulated protein on the surface, which prevents juice from escaping during frying. However, you should not keep the meat in the kiwi marinade for more than 2 hours, otherwise it will fall apart in your hands.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 10.

Ingredients:

• Pork (shoulder) – 2 kg
• Kiwi – 200 gr.
• Onions – 500 gr.
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

Step 1.Wash the pork shoulder, dry it and cut it into large pieces of such a size that it will be convenient to put it on skewers in the future. Place the chopped meat in a container suitable for marinating. Enameled and glassware are ideal. Never use aluminum cookware, as it oxidizes when exposed to acid. Then salt the meat and season with ground black pepper.

Step 2: Peel, rinse and chop the onions. Chop as desired; the size of the onion pieces does not matter, since in the future it will be crushed in a blender bowl to a puree.

Step 3. After grinding the onion mass in a blender, add it to the pan with the chopped pork shoulder. Mix well.

Step 4. Wash and peel the kiwi. This can be done using a vegetable peeler, knife or regular tablespoon. Choose ripe kiwi fruits, or even overripe ones. Such fruits will be much easier to handle when peeled.

Step 5. Crush the peeled kiwi fruits with your hand. For the marinade, the main thing is that they release a lot of juice. Do this immediately over the pan with the meat and onion mixture. Mix all ingredients thoroughly. Cover the pan with a lid or cling film and leave to marinate for 2 hours in a cool place.

Bon appetit!

How to prepare a simple and tasty mineral water marinade for juicy kebab?

Mineral or plain carbonated water is a budget-friendly, low-calorie and harmless ingredient in meat marinades. In combination with spices and onions, it can make the meat tasty and juicy. And the short time it takes for the mineral water marinade to marinate the meat makes it even more popular.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 15.

Ingredients:

• Pork (neck) – 3 kg.
• Onions – 6 pcs.
• Salt - to taste
• Ground black pepper - to taste
• Bay leaf - to taste.
• Mineral water – 1 l.

Cooking process:

Step 1. Wash fresh pork, preferably the neck part. We cut into pieces of the same size, so that later, when frying, each piece requires the same amount of time. Transfer the chopped meat to a bowl in which it will marinate.

Step 2. Peel and wash the onion. Cut into thin half rings.

Step 3. Knead it thoroughly with your hands until the onion releases juice. Then add bay leaf to it.

Step 4. Place the chopped meat in a container with onions. Add ground black pepper and mix thoroughly so that the onions and spices are evenly distributed throughout the meat.

Step 5. Pour the meat with onions and spices with carbonated mineral water or sparkling drinking water.

Step 6. Cover the container with marinated meat with cling film and leave to marinate for 1.5-2 hours at room temperature, or put it in the refrigerator for 5-6 hours. The meat is perfectly marinated in both the first and second options. The choice of place where it will be marinated depends entirely on the amount of time you have. Just before cooking, salt the meat and mix everything well.

Bon appetit!

Delicious pomegranate marinade for pork kebab

To soften the meat fibers, pomegranate juice is used in this marinade, as it contains acid. Pomegranate marinade for barbecue is preferred by many gourmets for the interesting sweet and sour aftertaste that remains after eating this meat dish.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 10.

Ingredients:

• Pork (neck) – 2 kg
• Onions – 4 pcs.
• Salt – 2 tsp.
• Chili pepper (ground) - to taste
• Allspice (peas) – 10 peas
• Parsley – 1 bunch
• Cilantro – 1 bunch
• Pomegranate juice – 2 l

Cooking process:

Step 1: Take the pork neck. It is ideal for cooking shashlik in pomegranate marinade. Since pomegranate juice very delicately softens meat fibers, it will not cope with tough, streaky meat. Also, do not use frozen meat. When defrosting, it will lose some of the moisture, and the kebab will certainly turn out dry. Wash it and cut it into small pieces (approximately 4 by 5 cm).

Step 2. Transfer the chopped pork to a deep bowl or pan. The dishes should be glass, ceramic, enameled or made of stainless steel. Do not use aluminum cookware, as it oxidizes under the influence of pomegranate juice. Season with salt and chili powder according to your taste preference. Mix meat with spices.

Step 3. Grind the allspice peas in a mortar. There is no need to grind it to a powder; let large pieces of pepper remain. Allspice, ground in a mortar, will be much more aromatic than its relatives crushed industrially.

Step 4. Pour chopped allspice into the meat. Mix well again.

Step 5: Rinse the parsley and cilantro. Throw away damaged branches if you find them in a bunch of greens. Finely chop them and place them in a bowl with the meat with spices.

Step 6: Now work on the bow. Peel it, wash it and cut it into half rings. Add to the bowl with the meat and mix all the ingredients again.

Step 7. At the final stage, pour pomegranate juice into the meat. You can use juice that is sold in the store.Just be careful, it should not be diluted, otherwise the meat will not marinate. It will be ideal if you squeeze the juice yourself. To do this, you need to peel the pomegranate fruits, put them in thick gauze and press them. After pouring in the pomegranate juice, distribute the contents evenly throughout the bowl, cover with a lid or cling film and marinate for at least an hour. But it will be better if the meat sits in this marinade all night.

Bon appetit!

How to prepare tomato marinade for pork kebab?

Have you ever tried pork marinated in tomato juice? If not, be sure to correct this omission. Meat soaked in tomato juice acquires a beautiful rich color and an equally impressive taste.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 10.

Ingredients:

• Pork (shoulder part) – 2 kg
• Onions – 800-900 gr.
• Mixed peppers - to taste
• Tomato juice – 1 l.
• Salt - to taste

Cooking process:

Step 1. First of all, let's deal with the pork. Wash it, dry it from water and cut it into large pieces. Place in a marinating container. It is best to use enamel, glass or plastic dishes.

Step 2. Then peel, wash and cut the onion into large rings. If you want to fry the onions then along with the meat, then cut a couple of onions in a different way. Initially divided into 4 parts, and then into petals. These onion petals fit perfectly onto skewers and sit between pieces of meat.

Step 3. Place the onion in a container with meat, dividing the rings into segments. Then add salt and mix well.

Step 4. Next, add the pepper mixture and mix the meat again.

Step 5. It's time for tomato juice.If you don’t have it, then tomatoes canned in their own juice, or even fresh tomatoes pureed in a blender, can be an excellent substitute. Don't forget that before you make tomato puree from vegetables, you need to remove the skin. To do this, you need to make cuts on the bottom of the tomato and place it in boiling water for 1-2 minutes. After such a simple manipulation, the skin of the tomato can be removed very easily. Pour tomato juice or an alternative over the meat with spices and onions and mix well. Cover the container with a lid or cling film and leave to marinate for 4 hours at room temperature. If you have more time, you can put the meat in the refrigerator for 6-8 hours.

Bon appetit!