The standard kebab recipe. How to quickly marinate pork skewers
Choosing a shish kebab from pork, the marinade is the most delicious, so that the meat is soft, you must first choose the right pork itself. The mascara has many parts and it seems that any will work: the back or the thigh. Others look more at the cost, which is cheaper, because a shish kebab will require a lot of meat. But why pork, because there is also beef and lamb?
It is easier to marinate pork for barbecue, it is leaner than lamb, softer than beef and takes the marinade well, fries faster. Gives more juice and makes it easier to choose good pork. Gourmets advise taking exactly the neck. Now the main thing is to marinate it deliciously. Here, not only recipes, but also the preferences of the owners play an important role.
Someone loves vinegar more, others do not want to use it at all. Still others prefer a wide variety of seasonings. Fortunately, the kebab from pork neck it's easy to do, especially after paying enough attention to pickling. After all, well-prepared meat is already 80% of the deposit, which will make the most delicious shish kebab from pork. Sometimes the aromas of the marinade are like that, you want to eat the meat still raw.
Is it difficult to pickle?
No, most recipes will surprise you with their simplicity and availability of ingredients, small quantities. There are no long lists with a dozen items and rare products. The most expensive thing in a kebab is, of course, the meat itself, and to get a delicious pork kebab, buy meat for it only in trusted places, you should not skimp.
Important: any meat must have its own documents, be checked by the sanitary and epidemiological station. Such guarantees give consumers that the product is fresh, clean, and obtained from an official source.
Meat is an expensive pleasure, people pay not only for delivery, but also for checks and certificates. Therefore, it is more expensive in specialized places - large supermarkets, where there is a separate meat department, markets. Take meat where you can trust vendors.
Acetic Marinade
An easy recipe on how to cook pork kebab by adding vinegar.
What you need:
Pork cooked for barbecue;
Spices;
Vinegar;
3 medium onions.
Procedure:
Prepare the meat first by rinsing and cutting into equal pieces. You should not remove the bones, it is better to chop them together with the meat, then it is tastier to gnaw.
Peel 3 identical medium onions, chop into thin rings. Marinate meat for convenience in a deep, large container. Put the meat there first, then the onion, add spices next.
Separately in a jar, dilute vinegar with ordinary water, taking the ratio per 100 g of vinegar will be 150 g of liquid (if vinegar is 9%). Pour water over a bowl, mix so that the meat is completely immersed in the marinade mixture. From above it can be pressed down with oppression so as not to dilute the marinade too much. We marinate the shish kebab and pork for about 3-4 hours. For example, do it in the morning and let it stand until the evening. Well-marinated meat will be nourished, it will become softer, it will be fried faster.
Marinade with kefir
Usually, the spices for pork kebab are quite standard - salt and pepper, rarely something else. Most gourmets advise against overdoing it, otherwise the spices will overpower the natural meat flavor. After all, pork kebab is, first of all, meat. But it is wrong to believe that good marinade, this is an indispensable addition of vinegar. For example, here is a variant with kefir.
What you need:
Pork meat;
Fresh cilantro;
Several bulbs;
Kefir (regular, no additives).
Procedure:
Cooking pork kebab will take care and time. It is better when the meat is calmly marinated for hours, acquiring new tastes and softness. Many leave it until the morning.
First, prepare the listed ingredients: peel the onion, rinse the meat, chop. You need onions in rings, meat as you want, but the size of the pieces is better to be medium. Large ones take longer to fry, and small ones burn faster. Rinse the cilantro and chop it too.
Use a bowl or deep saucepan for marinating. First lay the meat in a layer, then the onion layer, then the cilantro. Salt everything, add pepper. Pour kefir last.
You can make several layers, as for a salad, each pouring a small amount of kefir so that the pieces are filled to the top with it. Then place in a dark, cold place, such a recipe for marinating kebabs and pork requires daily or overnight infusion.
Marinade with mayonnaise
Everyone chooses from everything their own recipe for making pork kebabs. Some people like vinegar, even ready-made pieces are poured before use, others want a minimum of spices in order to feel only fried meat, others like tomatoes and other vegetables, add them not only by putting them on skewers with meat, but also in the marinade. And here classic recipe, only with mayonnaise.
What you need:
Pork meat;
Several onions (expect that part goes first for the marinade, the other for a snack already for the ready-made kebab);
Mayonnaise (if meat is 2 kg, then it will take 500 g);
Spices.
Yes, it is difficult to call such a recipe a dietary one, but a juicy pork kebab is provided.
Procedure:
First cut the meat, peel the onions and chop as well. Put everything in a saucepan prepared for the marinade (a bowl will do too). Mix thoroughly. Pour in mayonnaise, adding spices there. Soaking takes about a day.
A Few Tips
How to soak pork kebab, take into account all the nuances? After all simple recipe it seems only at first. There are some simple tips. For example, take an enamel or earthenware dish, aluminum is not very suitable for storing and marinating meat.
It is important to marinate the meat well for pork kebabs. Make sure that all the pieces are immersed in the marinade mixture, stir the contents of the pan, check from time to time.
An interesting technique of placing already pickled pieces on skewers. For example, barbecue pork is usually put on special, metal skewers. In Asia, some people use wood, while the Japanese use bamboo. Of course, the slip will not be very good, but the skewer can be treated with a piece of bacon or greased with ordinary oil before planting.
Pork kebab will turn out juicy if you plant the pieces tightly, without gaps, it is better to make the pieces the same if possible, do not remove the bones. Too large ones take longer to fry, and small ones burn easily.
Do you like toasted vegetables? You should not alternate them with pieces of meat, because the time for frying vegetables is much shorter and while the meat is suitable, the vegetables will have time to burn everything. Therefore, either make separate vegetable skewers, or eat vegetables like that, bite.
Shish kebab from pork neck especially good when the meat is not too burnt. To prevent charring of the pieces, sprinkle them with the remaining marinade while the droplets of fat hit the fire.
You can only fry a barbecue on hot coals, when there is no fire at all! If a light appears, extinguish it immediately. Place the skewers higher on the grill, then the meat will burn less, and turn slowly, otherwise the kebab will be dry.
It is easy to check the readiness of your kebab: you can easily cut the pieces with the tip of a knife, and when the juice is clear, it means that you can already eat the meat. If the juice tastes pink, remove early.
This is how we properly cook barbecue and pork. However, these tips will come in handy for any kebab. After all, there is also lamb, of course chicken and even fish.
Wine marinade
You can follow the well-known example of Western chefs who actively add wine and this recipe is classic for them, because there are special table wines. Here it is not necessary to look for a canteen, just take it to your taste. And do not worry about alcohol, it will disappear afterwards on the fire, leaving only the taste of wine.
What you need:
Pork meat;
100 ml of wine (white, dry is used here);
Coriander - 1 small spoon;
Spices.
Procedure:
First cut the meat, then place it in the bowl of your choice. Add spices there, mix everything, then pour wine. For the meat to "take" the marinade well, you need a press. There is no need to dilute wine.
Caucasian marinade
Some fans believe that he is - best recipe pork kebab, especially when the trip is coming soon and there is simply no time for long marinating. Yes, venerable chefs have different opinions about the time, that the shish kebab comes out tasty only with prolonged, preferably even daily marinating. Some cooks are “for”, they say meat is a complex product, requires care, sequence of actions and haste only spoils the taste.
If you need to go urgently, you can pickle the meat, take it with you, let it come on the road, then fry the barbecue immediately. Other chefs know how to marinate pork deliciously just for quick kebab... AND next recipe for cases like this.
What you need:
Pork meat itself;
Mineral water (carbonated, any, only without salt);
Spices.
Procedure:
Here, the pork kebab marinade can be infused for only 3 hours. Chop the meat first, then pour in mineral water... Everything. Now you need to wait 2-3 hours, just the time of the trip, settling in the chosen place. Then, just before cooking, add spices, mix.
Marinade and kiwi
Yes, sometimes the ingredients of the marinade can surprise you. They will give the meat a special taste, because the main thing is that the meat is both soft and retains its own taste, and of course, juicy. This marinade also does not require a long time, it goes well with any kebab.
What you need:
Meat;
Kiwi - one is enough;
The onion is also one;
Red pepper - no more than a teaspoon;
Cilantro (only dried);
Dill (fresh, but also dried);
Coriander (take ground);
Carbonated water (mineral water).
Procedure:
First, cut the onion into medium rings, and peel the kiwi into small cubes. Chop the meat, place in the dish chosen for pickling, add all the spices there, then the onion and kiwi. Spices as much as you want and fill everything with water. Enough 2-3 hours for a delicious barbecue.
Mustard marinade
Mustard lovers will like it, because it is so delicious to eat with meat! Moreover, when studying shish kebab and from a pork neck, a recipe for the original cutting or the secrets of cooking, be sure to look mustard pickle.
What you need:
Meat;
Mustard - a tablespoon;
Mayonnaise - two large spoons;
5 medium onions;
Black pepper;
One lemon;
Bay leaf;
Salt.
Procedure:
First, cut the meat, remove the excess. Then, having chosen dishes for pickling, place there, add spices. Then comes the mustard with mayonnaise. Add onion rings and drizzle with lemon.
The marinade is a little, it is not worth diluting, it is better to mix thoroughly and leave to reach with a press. Let it stand either in the room (but take a look), or already in the refrigerator, but then the marinating time is about 7 hours.
Suitable for lovers of spices. Sometimes it seems that pork meat is too lean, it needs to be diluted with either fat or various spices and vegetables. Watching the shish kebab and pork videos, people observe the chef's manipulations and write down his advice. After all, many recipes are really simple, but if you do not know a couple of secrets, the kebab still comes out either dry or tough and the abundance of spices will not help the business in any way. Sure, delicious marinade important, but the roasting technique will play a decisive role. However, some recipes will show you how to properly marinate your kebab for a spice lover.
What you need:
Pork meat;
Olive oil - about 2 tablespoons (large);
Seasonings: paprika, then coriander seeds, chopped ginger, also ground cinnamon, with it chopped basil, then bay leaf, red and black peppers, even nutmeg (they harmonize well together);
Salt.
Procedure:
You can choose the spices for the set yourself, but here you see that they go well with the meat, otherwise the barbecue made later will not justify the hopes. To begin with, mix all the selected seasonings thoroughly in a bowl, pouring olive oil into it.
Cut the pork, transfer to a special saucepan for pickling. Add the resulting mixture of seasonings there, mix.
Everything is marinated for about 12 hours, periodically watch, stir, so the meat will better "take" the spices. This recipe is better suited for frying on skewers than barbecue.
Onion marinade
Yes, it's hard to imagine a barbecue lunch without onions, especially a marinade. But there is a special recipe dedicated to him, when onions are not an assistant, but a key ingredient, of course not counting meat.
What you need:
Pork (usually 1-1.5 kg);
Onions - a kilogram;
Mayonnaise - 0.5 kg;
Spices.
Procedure:
First, chop the meat, then the onion into ordinary rings, then mix in a special convenient saucepan, alternately adding spices and mayonnaise there. The marinating time is about an hour. Yes, this is an option for a quick marinade. The seasoning manages to "take" the meat, just make sure that all the pieces remain immersed in the marinade mixture.
Studying many recipes, trying the ones you like, you can learn how to make a kebab well, gradually developing own version cooking.
Say thanks for the article 6
I bring to your attention a recipe for making a delicious and super mega juicy pork neck shashlik, a recipe for marinade - just bomb! I reveal all the secrets of making delicious barbecue.
The first secret is neck... How many have we tried pork kebab marinated in a variety of equally delicious marinades from different parts pork, we came to the conclusion that the most suitable, from which a very juicy shish kebab is obtained, is the neck part.
Salt is the second secret... You need to salt the meat just before frying, because salt draws out all the juice from the meat.
Plain water is the third secret... In addition to spices, we fill the meat with simple boiled cold water.
Not overcooking meat is the fourth secret. to get a juicy shish kebab melting in your mouth.
Maybe someone will find it simple and nothing special, but for us this method has become the best. This marinade does not spoil a shish kebab at all, on the contrary, when meat softened in water, when fried, it turns out, again, I repeat it super mega juicy, tender and tasty. For our family, there is simply no more delicious barbecue. After all, we love most of all that the meat is juicy, but it turns out that way if you cook it according to this recipe given all the secrets. To be honest, this is not my recipe, and not from the Internet, but my older brother. He is an avid gourmet of juicy shish kebab, he was looking for ways for a long time, he found that everything would always be available and at hand, he shared with me, or rather I begged. I am sharing with you.
- The freshest pork neck a couple of kilograms (and then see how much your darling wishes).
- Barbecue seasoning to taste.
- Allspice, black ground peppers to taste.
- Salt to taste.
- Vinegar 50 g per 2 kg of meat.
- We did not measure boiled cold water as much as needed, just the meat should be slightly covered with it.
Cooking method:
Rinse fresh pork neck and cut into medium pieces. Put in a bowl where it will marinate.
Pepper to taste, season with barbecue seasoning to taste, mix.
Then pour with vinegar, then simple boiled cold water, evenly change everything with our hands, mix and leave it in the refrigerator for a day, this is the ceiling, enough for a few hours.
That's all, our juicy pork neck shashlik is ready.
We enjoy an amazing fragrant barbecue in the circle of family and friends on a sunny summer day. Try it and you won't regret it. I always ask myself: “Well, how can you become a vegetarian or go on a diet? How?"
Bon Appetit!!! Elena Fedotova cooked
Exist great amount recipes, but there are the most popular and available ways how to quickly marinate a kebab. The name of the dish comes from the Tatar word "shish-lyk" and means "something on a spit". In medieval Russia, chickens, hares, piglets were cooked on spits, and such meat was called "spun". Therefore, the "shashlik" easily "Russified" and took root in restaurants and cafes.
Meat selection
Traditionally, the dish is made from lamb. For cooking, the meat of a young animal is used, up to one year old: loin (back part), upper part of the shoulder blade, ham. You should choose visually: the meat should be soft, light red, without veins, thick fat layers; no unpleasant odor. Frozen raw materials are not suitable.
To check the freshness of the meat, you need to press your finger on the pulp: with repeated freezing, it will not change color from touch, and once frozen, it will darken.
If you cook pork shashlik, then take young soft meat of light pink color, without veins, slightly with fat: tenderloin (lumbar muscle tissue), neck, loin. A quick marinating of pork kebab meat will be obtained on the basis of: vinegar, mayonnaise, kefir, wine, cognac, tomato juice, mineral water and even Coca-Cola. Pork is "omnivorous"! Marinated for about 4-5 hours.
Beef is not a "shiny lot" for a kebab. If the choice is fundamental, then you need to take fillet and tenderloin of young veal. Beef, due to its toughness and dryness, adores rich marinades. Quickly marinate meat for barbecue from beef will not work. It is marinated longer than pork, lamb, poultry - 10-12 hours. The most successful marinades in this case are from carbonated water, kefir.
The bird is unpretentious. A quick marinade for chicken and turkey skewers is made from mayonnaise, kefir, sour cream, vinegar and onions. The product is kept in the pot for 3-4 hours.
Before you marinate the product, you need to rid it of veins, films and excess fat; cut across the fibers.
Quick pickles
In conditions of lack of time and a fast pace of life, recipes help out how to quickly marinate meat for barbecue. High-quality raw materials plus quick pickling - and the picnic will be a success!
Onions and vinegar
"Made in the USSR", The simplest marinade for barbecue was made by citizens Soviet Union... Vinegar and onions were used. This filling is good for pork.
Ingredients:
- Meat - 1.5 kg
- Onions - 800 gr
- Vinegar 9% - 50 ml
- Olive oil - 1 tablespoon
- Salt, pepper - to taste
Chopped meat and chopped onion rings alternate in layers, sprinkled with 9% vinegar and vegetable oil. A closed container with a workpiece is sent to the refrigerator for an hour, after which it is soaked for 4-5 hours at room temperature... Season with salt and pepper before cooking.
Ladies-kefir
It is very easy to marinate meat on kebabs in kefir.
Ingredients:
- Pork - 2 kg
- Onions - 1 kg
- Kefir - 1 l
- Salt, spices - to taste
Mash the pieces of pork with the onion rings to let the juice drain. Add a liter of kefir, spices to taste. Leave to marinate overnight. In the same way, you can marinate lamb, only replace the onion with a mixture of herbs (cinnamon, ginger, red pepper). For beef, a great marinade for kebabs fast food it will turn out from kefir and garlic. To the juice of one lemon, add 5 cloves of garlic, 1 teaspoon of black pepper, 0.5 teaspoon of salt, cut into small cloves. Stir this mixture thoroughly with a glass of kefir. A kilogram of beef cut into pieces is poured with marinade. Aged 10-12 hours traditional for beef. 
Mayonnaise pan
A quick marinade of pork or chicken kebabs is prepared as follows: 3-4 onions are cut into rings, ground with 0.5 teaspoon of salt until juice is formed. Salty onion slices sent to a kilogram of meat cut into pieces, filled with 200 grams of mayonnaise with a teaspoon of black pepper. The kebab should be thoroughly saturated with marinade. 
Wine marinade
"Drunken master" - marinade for barbecue 30 minutes, based on dry white wine, suitable for lamb and pork.
Ingredients:
- Onions - 1 kg
- Meat - 2 kg
- Olive oil - 100 ml
- Lemon - slices
- Garlic - 5 cloves
- Wine (dry white) - 0.5 l
- Additional spices to taste.
Pieces of lamb or pork are rubbed with spices. watered olive oil... Layers are laid out: onion cut into rings, garlic and lemon on top, then meat and so on. The last layer is an onion. All this "bookmark" is poured into 0.5 liters of dry white wine. Marinating time - depending on the type of meat from 2 to 10 hours. 
Mineral based
The simplest marinade for barbecue is "Student". Quick marinating kebab will be obtained using highly carbonated mineral water... Thanks to its bubbles, the meat is tender, with a rich taste. Suitable for pork and beef.
Ingredients:
- Meat - 3 kg
- Onions - 1 kg
- Paprika, coriander, black pepper, salt - to taste
- Mineral water - 1 l
Pieces of meat are salted, seasoned and mixed with chopped onions and crushed to extract juice. Then all this is poured with mineral water and left for a couple of hours in the refrigerator. A simple and delicious barbecue marinade must be seasoned on a sunny day, good mood and the company of loved ones. 
Advice: according to my experience in restaurants - the meat should be young animals and only chilled !!! No frost! Indeed, after defrosting, the meat will still lose enough juice and after frying it will be dry.
In order for us to cook a delicious shish kebab, special attention should be paid to the meat itself, or rather its cut. The neck is ideal for making kebabs. This part of the meat is juicy, tender with a moderate amount of fatty layers. The weight of one neck should not be more than 2 kg. It cooks faster than other cuts.
Pork kebab marinade
I really liked the cooking recipe that I learned in Georgia while working in this country. And I realized one thing for myself: the main thing in barbecue is the taste of meat. Georgians use the simplest kebab marinade to preserve the taste of meat: salt, pepper. Stir the meat well before frying until it becomes sticky like plasticine. This is necessary in order for a protein film to form, which will not allow juice to flow out. And you need to salt the kebab at the end of the frying.
For my pork neck shashlik, I kneaded meat and onions well (there should be a lot of onions) - in professional language this is called "marry meat". Added salt and pepper. And left it for an hour at room temperature - so that the meat would be salted or marinated as it is more convenient for someone. Then added vegetable oil and kneaded again.
How to fry a kebab
First you need to prepare the brazier correctly, that is, prepare the coals - they should burn well to the end. Otherwise, the fat dripping onto the coals will catch fire and the meat will burn or absorb unpleasant odors. Some try to extinguish flames with water, beer, wine, or vinegar. Never pour liquid on kebabs or coals! Because when watering, the steam generated cooks the meat instead of roasting it. And if the coals are completely burned out, then the ignited fat can be simply blown off.
You must first fry the kebab over high heat so that the meat is "sealed", and then move it to a lower heat. If left in extreme heat, the meat will burn, and the middle will be damp. If - on low heat, then the meat will simply dry out. Mangalschik is also a state of mind. The cook must feel the meat.