Marinade for pork shish kebab with vinegar and onions

Marinade for pork shish kebab with vinegar and onions is a method of preparing a dish that has been known since distant Soviet times and, despite other marinades popular in our time, remains the basis of a large number of other recipes. The correct ratio of vinegar to water makes the pork soft and almost melting in the mouth, and without onions you won’t get a real kebab. Table vinegar, if it is unacceptable, can be replaced with rice, apple or wine vinegar.

Pork shish kebab in onion and vinegar marinade - Soviet recipe

The Soviet recipe for marinating meat for barbecue with vinegar and onions is still used to this day. This method is simple, does not require many ingredients, and the kebab always turns out juicy and soft. For Soviet kebab, only the neck part of the carcass is selected in this marinade, so that the meat has layers of fat. Marinating time is at least 6 hours.

1. 
   Marinade for pork shish kebab with vinegar and onions is easy to prepare.First of all, prepare the ingredients for the kebab according to the recipe and the required number of servings.
2. 
   The pork is washed under running water and wiped dry with a napkin. Then the meat is cut into medium and matchbox-sized pieces. The onion is peeled and cut into rings. The onion slices are transferred to a separate bowl. A little salt and black pepper are added to it and table vinegar is poured. The onion with these ingredients is mixed and kneaded a little.
3. 
   Pieces of pork are laid out in a metal or enamel bowl in layers, alternating with onions. Each layer of meat is sprinkled with salt and pepper to personal taste. The top layer should be onions. Any small weight is placed on top of the meat.
4. 
   Place the dish with meat in the refrigerator for at least 6 hours. The meat is not stirred during marinating.
5. 
   After the marinating time has elapsed, pieces of meat are strung mixed with onions on skewers.
6. 
   The kebab is fried on both sides for 10 minutes. Soviet kebab is served with lavash, herbs and any sauce. Bon appetit!

Pork shish kebab marinated with 9% vinegar and onion

Of the many marinades for barbecue, the version made from onions and 9% vinegar is considered the simplest and fastest. In 2 hours, vinegar makes the meat looser, softer, and it is well saturated with the aroma of onions, and then fries well using any baking method. Vinegar is diluted in water, and the onion is cut into rings. For a delicious kebab, in addition to a good marinade, the right choice of meat is important.

Cooking time: 3 hours.

Cooking time: 20 minutes.

Servings: 7.

Ingredients:

• Pork – 2 kg.
• Onion – 3 pcs.
• Vinegar 9% – 2 tbsp.
• Salt - to taste.
• Spices - to taste.
• Water – 300 ml.

Cooking process:

Step 1.The pork, washed and dried with a napkin, is cut into large portions and immediately transferred to a container for marinating.

Step 2. Peeled onions are cut into rings of medium thickness. Onion slices are laid out on top of the meat.

Step 3. Then the meat and onions are sprinkled with salt and any spices to your personal taste.

Step 4. Table vinegar is dissolved in 300 ml of clean cold water. The solution should taste sour. It is poured into a bowl for the shish kebab, and the meat and onions are mixed well with your hands so that the onions release their juice. A small weight is placed on the meat to submerge the ingredients in the marinade. The marinating time for shish kebab is 2–3 hours, but more is possible.

Step 5. After the marinating time has passed, the pieces of meat are tightly strung on skewers and placed on the prepared grill.

Step 6. Shish kebab in onion-vinegar marinade is fried on all sides until fully cooked. Bon appetit!

Pork kebab marinated with 70% vinegar and onion

For the vinegar-onion marinade, various vinegars are used, but along with standard table vinegar (when it is simply not available), you can also use 70% vinegar essence. It is either diluted with water to a concentration of 9%, or added in small quantities to other marinades. The marinating time of meat depends on the acid concentration, and vinegar preserves fresh meat better, especially in hot weather.

Cooking time: 3 hours.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Pork – 1.5 kg.
• Onion – 500 gr.
• Vinegar essence 70% – 3 tsp.
• Salt – 0.5 tbsp.
• Spices for barbecue – 3 tbsp.
• Water – 1 tbsp.

Cooking process:

Step 1. Pork at room temperature is washed under running water and wiped dry with a paper towel and then cut into equal medium pieces.The meat is placed in a dish for marinating.

Step 2. The peeled onion is cut into thin half rings with a sharp knife.

Step 3. In a glass of cold water, dilute 3 teaspoons of 70% vinegar. Spices for barbecue or any according to personal taste are prepared.

Step 4. The meat is sprinkled with salt and spices. Sliced ​​onion is placed on it. Then the meat and onions are poured with a vinegar solution and mixed well.

Step 5. Cover the dish with meat with a piece of cling film and leave for 2–2.5 hours to marinate.

Step 6. After the marinating time, the pieces of meat are tightly placed on skewers and the kebab is fried using any method. Bon appetit!

Marinade with vinegar, onion and mayonnaise for pork kebab

Mayonnaise, supplemented with table vinegar, makes the kebab meat incredibly tender and soft, and when frying it forms a golden brown crust, which preserves the juiciness of the meat. Onions and a little mustard are always added to the mayonnaise marinade for flavor. The mayonnaise chosen is fatty. The average marinating time is 8–10 hours in a cold place, but to speed up the process, the marinated meat is placed in a warm place for 2–3 hours.

Cooking time: 10 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

• Pork – 3 kg.
• Onion – 1 kg.
• Mayonnaise – 1 pack (280 gr.).
• Vinegar 9% – 9 tbsp.
• Mustard (optional) – 90 gr.
• Water – 1 l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. The selected pork for barbecue is washed with cold water and dried with a towel. Then the meat is cut into equal pieces the size of a matchbox and transferred to a container for marinating.

Step 2. Peel the onion and cut it into rings of medium thickness.

Step 3.The onion slices are transferred to the meat and everything is mixed with your hands so that the onion gives its juice.

Step 4. Then add salt and black pepper to the meat to your personal taste, add mayonnaise and mustard. These ingredients are mixed well again. Vinegar is dissolved in a liter of clean water and the kebab is poured with this solution. Then the meat is placed in the refrigerator for 10 hours to marinate.

Step 5. After the marinating time, the kebab is fried in any way: on a grill or on skewers. Bon appetit!

Marinade with vinegar, onion and lemon for soft kebab

A good option for marinade for barbecue is lemon-onion marinade, especially if children will be eating. The fruit acid of lemon softens meat fibers well, making kebab juicy, soft and with a special fresh aroma. Vinegar is added to this marinade if the barbecue meat is tougher, frozen, or from another part of the carcass, such as ham. Vinegar calculation: 1 tbsp. l. for 0.5 kg of meat. Marinating time is at least 12 hours.

Cooking time: 12 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

• Pork ham – 3 kg.
• Onions – 6 pcs.
• Lemon juice or vinegar 9% – 4 tbsp.
• Salt – 3 tsp.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, prepare all the products for the barbecue. The pork is washed under running water and wiped dry with a towel. The onions are peeled and the lemons are washed well.

Step 2. The prepared meat is cut into pieces of the same size. And across the fibers so that they cook evenly and retain their shape.

Step 3. Peeled onion is cut into thin half rings. The lemon along with the zest is cut into small pieces.

Step 4.In a bowl for marinating shish kebab, sliced ​​​​foods are placed in layers: meat, onions, lemon, until the meat is gone. At the same time, rub the onion and lemon a little with your hands. Each layer of meat is sprinkled with salt and black pepper and, if necessary (if the meat is tough), vinegar is added. The average salt calculation is 1 teaspoon per 1 kg of pork.

Step 5. Then the layers of ingredients are pressed well with your hands so that enough juice is released.

Step 6. The dish with kebab is covered with a lid and placed in a cold place overnight to marinate. After this time, you can start grilling the kebab. Bon appetit and happy cooking!

Marinade for pork shish kebab with vinegar, onion and mineral water

An option for a simple and tasty marinade for pork shish kebab is a mineral water marinade with onions and vinegar or lemon. The carbon dioxide of mineral water perfectly loosens the fibers of meat, and the kebab always turns out soft. Vinegar or lemon juice is added to the marinade. The marinating time according to this recipe is 4 hours.

Cooking time: 4 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Pork – 1 kg.
• Onions – 6 pcs.
• Sparkling water – 1 l.
• Salt – 1 tsp.
• Vinegar 9% or lemon juice – 4 tbsp.
• Vegetable oil – 3 tbsp.
• Ground black pepper - to taste.
• Barbecue seasoning – 1 sachet.

Cooking process:

Step 1. The washed and dried pork is cut into large cubes and transferred to a bowl for marinating.

Step 2. Add onion cut into rings to the meat, add salt and spices and pour in 3 tablespoons of vegetable oil, which will help better permeate the meat with the aroma of spices. The seasoned meat is left for 15–20 minutes.

Step 3.Lemon juice is squeezed onto the meat or table vinegar is poured, and the kebab is filled with mineral water so that it completely covers the pieces of meat.

Step 4. Then use your hands to mix the meat with these ingredients well and leave it warm for 4 hours to marinate. When adding mineral water, a lot of foam may appear, but this is normal.

Step 5. After the marinating time, the pieces of meat are tightly strung on skewers and you can start frying the kebab. Bon appetit!