Pork shish kebab

Pork shish kebab is a dish that is incredibly popular, especially during the warm season. But in order to fry the most delicious kebab, it must first be marinated so that the meat pieces are saturated with various tastes and aromas. The marinade also softens the pork, making the finished dish striking in its softness and tenderness. In this article you will find recipes for the most delicious marinades and learn how to make soft and juicy pork kebab.

Juicy pork kebab on the grill

Pork shish kebab on the grill is quite simple to prepare; the main thing is to know what this tasty meat goes with. In this recipe you are invited to try the meat dish, supplemented with onion juice and a small amount of vinegar, the pork will melt in your mouth!

1. 
   Juicy pork kebab is very easy to prepare.We wash the meat at room temperature and pat it dry with paper napkins, cut it into pieces with sides about 5 centimeters.
2. 
   Cut the peeled onion into the thinnest half rings.
3. 
   Place pork and onions in a bowl, add vinegar essence mixed with a glass of water, as well as salt and spices.
4. 
   Knead the components with your hands and cover with cling film, put them in the refrigerator for several hours to soak.
5. 
   We string the semi-finished products onto skewers close to each other.
6. 
   Place the skewers on the grill with hot coals and fry for about 20 minutes, turning occasionally.
7. 
   We complement the soft and juicy pork kebab with ketchup and herbs - take the first sample. Bon appetit!

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The most delicious pork kebab in the oven

Delicious pork kebab in the oven, prepared with the addition of aromatic champignons and fresh vegetables, is a juicy and satisfying dish that does not require separate preparation of the side dish. Thanks to joint baking, the meat completely saturates all other components with its juice.

Cooking time – 6 hours 45 minutes

Cooking time - 15 minutes.

Portions – 3-4.

Ingredients:

• Pork shoulder – 400 gr.
• Champignons – 200 gr.
• Bell pepper – 1 pc.
• Tomatoes (small) – 5-6 pcs.
• Onion (small) – 5-6 pcs.
• Seasoning for meat – 2 tsp.
• Sumac – 1/3 tsp.
• Mayonnaise – 2-3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. To speed up the process and for your own convenience, lay out everything you need on the work surface.

Step 2. Cut the washed and dried meat into fairly large segments, add salt, pepper and sprinkle with spices.

Step 3. Place the slices in a deep container, add mushrooms and mayonnaise, mix and put in the refrigerator under film for 6-8 hours.

Step 4.At the moment when the pork is almost saturated with seasonings, cut the onions and tomatoes into thick rings, and the sweet pepper pulp into slices.

Step 5. Place the meat pieces and vegetables, alternating, on special wooden skewers.

Step 6. Line a baking sheet with sides with foil and lay out the blanks as shown in the photo. Bake for half an hour at 180 degrees, occasionally pouring over the juice that accumulates in the dish.

Step 7. Place the rosy kebab with vegetables on green salad leaves and serve. Bon appetit!

Proper pork kebab with onion and lemon

Pork shish kebab with onion and lemon is a classic summer dish that is extremely popular due to its soft texture and bright, rich flavor. Mineral water, sourness of citrus fruit and piquancy of onions are the key to success!

Cooking time – 90 min.

Cooking time - 10 min.

Portions – 2-3.

Ingredients:

• Pork – 1 kg.
• Lemon – ½ pc.
• Onion – 2 pcs.
• Mineral water – 100 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash and dry the pork, cut into medium-sized portions.

Step 2. Remove the skins from the onion, pour over water and cut into thick half rings.

Step 3. Place the prepared ingredients in a deep plate, sprinkle with ground pepper and salt and knead with your palms.

Step 4. Sprinkle with lemon juice and mix again.

Step 5. Fill the composition with mineral water and leave to soak at room temperature, covered with film or a lid.

Step 6. Thread the pork onto skewers.

Step 7. Cook on hot coals for 15-20 minutes depending on the heat.

Step 8. Serve the dish without waiting for it to cool. Bon appetit!

Soft pork kebab with mayonnaise

Pork shish kebab with mayonnaise and lime juice is a juicy and incredibly tasty dish that will please everyone who tries even a small piece. To impregnate meat with additives, just one hour on the refrigerator shelf is enough.

Cooking time – 1 hour 35 minutes

Cooking time – 10-15 min.

Portions – 1-2.

Ingredients:

• Pork shoulder – 500 gr.
• Mayonnaise – 3 tbsp.
• Lime – ½ pcs.
• Ground black pepper – 6 gr.
• Spices for barbecue – 6 gr.
• Onion – 100 gr.
• Salt - to taste.
• Cherry tomatoes – 5 pcs.
• Lavash – ½ pc.

Cooking process:

Step 1. Cut the spatula into slices for 1-2 bites, put them in a container convenient for kneading.

Step 2. Pour lime juice over the segments.

Step 3. Sprinkle with spices and salt.

Step 4. Add rings or half rings of peeled onion.

Step 5. Season with mayonnaise.

Step 6. Stir vigorously, cover with a lid, and place in the refrigerator for 1-3 hours.

Step 7. Place the pork on a skewer and add onion and tomato to the edge.

Step 8. Fry the meat for 15-17 minutes until fully cooked.

Step 9. Place the aromatic kebab on a layer of thin Armenian lavash and begin tasting. Bon appetit!

Classic marinade for pork shish kebab with onion and vinegar

The classic marinade for pork shish kebab with onion and vinegar is a traditional recipe that is familiar to everyone since childhood, however, not everyone knows the correct proportions, since if you overdo it with one of the components, the food can easily be ruined. To prevent this from happening, follow the recommendations described below.

Cooking time – 5 hours

Cooking time – 15-20 min.

Portions – 4-5.

Ingredients:

• Pork neck – 2 kg.
• Onion – 600 gr.
• Water – 700 ml.
• Salt – 1 tsp.
• Laurel leaf – 2 pcs.
• Black peppercorns – 8 pcs.
• Khmeli-suneli – 2 tsp.
• Table vinegar – 10 tbsp.

Cooking process:

Step 1. Rinse the pork neck thoroughly under running water and dry it in any convenient way, cut into segments the size of a large egg.

Step 2. We “free” the onions from the husks and cut them into 2-4 parts, depending on the size.

Step 3. Place the meat and onions into a pan of a suitable size and add spices.

Step 4. In a bowl, mix vinegar with salt and water, stir until the salt crystals are completely dissolved.

Step 5. Pour the resulting solution into the workpiece and leave for 4-8 hours, then thread it onto skewers and fry over coals, periodically turning the pieces of meat and onion.

Step 6. Serve the hot dish and enjoy. Cook and have fun!

Kefir marinade for pork shish kebab

Kefir marinade for pork kebab will pleasantly surprise you with its delicate taste and pleasant aroma, which is impossible to resist! When using fermented milk products, the meat always becomes incredibly soft and melts in your mouth. Try it and see for yourself!

Cooking time – 90 min.

Cooking time - 10 min.

Portions – 5.

Ingredients:

• Pork neck – 1.5 kg.
• Kefir – 500 ml.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Seasonings - to taste.
• Ground white pepper - to taste.

Cooking process:

Step 1. Rinse the pork pulp and blot it dry with napkins, cut into large pieces.

Step 2. Sprinkle the meat with white pepper and salt, place one segment in a bag.

Step 3. Beat a little with a kitchen hammer on both sides, and do the same with the remaining pieces.

Step 4. Place the semi-finished products in a deep container, add bay leaves and your favorite spices, pour in kefir and mix well.

Step 5.Cover the dish with a lid and put it in a cool room for at least 120 minutes.

Step 6. Fry the pork on the grill using a grill. Brown on both sides.

Step 7. Serve to the table in combination with sauces and fresh vegetables. Bon appetit!

How to cook pork kebab with kiwi

Pork kebab with kiwi is an original recipe, which at first glance seems absolutely incomprehensible and strange. However, having cooked the meat in a fruit marinade with the addition of garlic and onions, you will no longer want to cook it any other way - guaranteed!

Cooking time – 1 hour 10 minutes

Cooking time – 15-2-min.

Portions – 2-3.

Ingredients:

• Pork (ham/neck) – 1 kg.
• Kiwi – 3 pcs.
• Onion – 3 pcs.
• Garlic – 3 teeth.
• Salt – 1 tsp.
• Ground black pepper – 1/3 tsp.

Cooking process:

Step 1. Cut the meat into portioned segments and place in a container of a suitable size.

Step 2. Peel and finely chop the onion, cut the kiwi in half.

Step 3. Using a teaspoon, extract the pulp from the skin.

Step 4. Place kiwi, onion and garlic into a blender bowl and beat until smooth.

Step 5. Salt and pepper the pork, season with the original marinade and mix vigorously - leave under the film for soaking (half an hour).

Step 6. Cook the shish kebab on the coals, turning the meat every 5 minutes.

Step 7. Prepare and enjoy not only the result, but also the process!

Juicy pork kebab on mineral water

Juicy pork kebab on mineral water is a classic for any picnic or evening gatherings around the fire in the country. When meat cubes are soaked in water with gas, the pork softens and after heat treatment practically disintegrates into fibers with minimal impact.

Cooking time – 10 hours 30 minutes

Cooking time - 15 minutes.

Portions – 2-3.

Ingredients:

• Pork shoulder – 1 kg.
• Onion – 700 gr.
• Mineral water – 600 ml.
• Salt – 1 tbsp.
• Ground black pepper – 1 tsp.
• Lemon – ½ pc.

Cooking process:

Step 1. Cut the washed pork into pieces about 4-5 centimeters in size.

Step 2. Place the meat in a bowl and fill it with mineral water, cover it with film and put it in the refrigerator overnight.

Step 3. Cut the peeled onion into rings.

Step 4. Pour the vegetable into a bowl and sprinkle with salt and pepper, knead with your hands until the juice comes out.

Step 5. Drain the water from the meat and mix the pork with aromatic onions, sprinkle with the juice of half a lemon, leave in a cool room for another 2 hours.

Step 6. Grill the kebab on hot coals until fully cooked (15-20 minutes).

Step 7. Bon appetit!

Pork skewers with soy sauce

Pork kebab with soy sauce is an appetizing and aromatic dish that will captivate you with its golden brown crust on the outside and tender flesh on the inside. In addition to the salty sauce, we also need spices such as cumin and ground black pepper for cooking.

Cooking time – 2 hours 40 minutes

Cooking time - 20 minutes.

Portions – 2-3.

Ingredients:

• Pork pulp – 1 kg.
• Onion – 2 pcs.
• Soy sauce – 50 ml.
• Ground zira – ¼ tsp.
• Ground black pepper – ¼ tsp.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Cut the kebab meat into portions, cut the peeled onion into half rings and knead with your hands right in the plate. Add pork and stir.

Step 2. In a separate bowl, combine the marinade components: soy sauce, vegetable oil, cumin and black pepper.

Step 3. Pour the mixture over the pork, stir and leave covered for two hours.

Step 4. Place on kebabs and place on the grill with hot coals. Fry for 17-20 minutes.

Step 5.Place the kebab on a common plate “hot and hot” and take a sample. Bon appetit!

Pomegranate marinade for pork skewers

Pomegranate marinade for pork kebab is delicious, simple and incredibly flavorful! The main secret of this dish is natural fruit juice, which should be purchased exclusively in glass bottles; it is also important to leave the meat in the marinade for at least a day.

Cooking time – 24 hours

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Pork pulp – 500 gr.
• Pomegranate juice – 250 ml.
• Onion – 1 pc.
• Khmeli-suneli – ½ tsp.
• Coriander grains – ½ tsp.
• Sunflower oil – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare a food set.

Step 2. Cut the meat into medium-sized pieces and place in a plate with high sides.

Step 3. Add onion rings.

Step 4. Season the pork with seasonings and salt. It is recommended to press the coriander grains with the back of a knife.

Step 5. Fill the composition with pomegranate juice.

Step 6. Mix thoroughly and add a small amount of vegetable oil.

Step 7. Cover the workpiece with a lid and leave it in the refrigerator for several hours to saturate it with additives. Then we put it on skewers and start frying. Bon appetit!