In early May, when the warm weather has already set in, and many have their May holidays, you don’t want to stay in a stuffy metropolis. And many are in a hurry to open the picnic season.
Fresh air and bright greens intoxicate your head and push you to rash acts. But do not forget that a picnic is not only communication with nature, but also delicious treats.
And although the picnic menu is quite specific, a meal in nature will always be the most favorite pastime for both children and adults. Center impromptu table there will always be shish kebab, which many traditionally make from pork and according to proven recipes.
We invite you to get to know classic options cooking meat and try new interesting marinade recipes for pork skewers.
The main ingredients of a classic kebab are meat, onion, salt and pepper. All other variations with the addition of an acidic liquid, a special set of spices, are already variations.
Moreover, an overabundance of such additives can make the meat dry or clog the natural taste of meat fried at the stake. Nevertheless, our compatriots continue to pour table vinegar into the marinade.
Although such an additive is considered quite coarse for marinating pork, and is most often used to mask stale food or save meat that is too tough.
If you want to try more gentle version marinade for pork, we offer a recipe with apple cider vinegar.
But even in this case, it is necessary to observe the proportions so that the meat does not exfoliate due to the high acid content in the marinade.
- pork neck - 2.5 kg;
- onions - 5 - 6 medium heads;
- sugar - 1 tsp;
- water - 0.5 cups;
- apple cider vinegar 6% - 1 cup;
- salt;
- black and red fresh ground pepper.
For barbecue, it is better to take fresh meat without excess fat. If we pickle pork, then the neck will be the ideal part.
It is in this meat that fat is present in the form of inclusions throughout the thickness. Therefore, the kebab from the neck turns out to be especially tasty.
We cut the meat across pretty large pieces.
In size, ideal pieces for barbecue should be slightly larger than a tennis ball.
If the pork is chopped too much, the kebab will turn out to be dryish, and too large pieces will not be able to fry evenly.
We put all the meat in a container in which we will transport it to the picnic venue.
Now let's start preparing the marinade itself. We clean and cut the onion.
Someone likes to cut the onion into rings so that they can then be strung on skewers between pieces of meat.
But in our case, the onion will perform a different function, it must give its juice to the meat.
Therefore, we cut it boldly into half rings. Add the onion to the pork, intensively kneading it with your hands so that it releases the juice.
It remains to add salt and pepper. You should not overdo it here, although such seasonings in meat are a matter of taste.
It's time for the vinegar. Take 6% apple cider vinegar.
Keep in mind that natural apple cider vinegar with a higher concentration does not exist.
Carefully read the composition of the purchased product so as not to buy table vinegar with the addition of juice or a synthetic fake. But even natural apple cider vinegar should not be immediately poured onto meat. Dilute it with water and add some sugar.
Now you can pour the liquid into the container with the meat.
It remains the last stage of cooking the perfect barbecue. It is not enough to put all the ingredients according to the list into the container, you need to mix them intensively. And not with a spoon or spatula, but only with your hands. At the same time, feel free to rub the meat, as if you are giving it a massage.
They say that cooking barbecue is a real ritual. And you can get delicious meat only if you put your whole soul into its preparation.
Recipe for juicy barbecue in wine
A very interesting marinade recipe using dry red wine. Thanks to tartaric acid, meat fibers are gently softened, and the kebab itself acquires a sour-tart and at the same time sweetish taste.
You can experiment and take different varieties wine, replace red wine with white. And every time you will be amazed at the richness and variety of tastes.
For cooking you will need:
- pork - 1.5 kg;
- red wine - 1 glass;
- onions - 2 - 3 pcs.;
- spices for barbecue - 30 gr.;
- paprika - 1 tsp;
- salt.
We wash fresh, and preferably fresh meat under running water, dry it with paper towels and cut into portions.
We shift the prepared pieces into a bulk container.
Never marinate shish kebab in aluminum dishes. The acid present in the marinade will react with the aluminum.
Peel the onions and, cutting into arbitrary pieces, send to the meat.
After that, salt and add paprika, seasonings to emphasize the taste of meat. Lastly, pour the wine into the container.
Do not try to pour more liquid so that the pork floats in the wine. A glass of grape drink will be enough.
The main thing is that it be of high quality, not a powder product.
It remains to mix the meat in the marinade and cover the container with a lid. Leave it to marinate for 3-5 hours.
This time is enough for all the ingredients to make friends, and the meat to absorb the aromas and tastes of spices and wine.
Quick recipes for marinated kebabs
If the decision to cook a barbecue, go on a picnic came spontaneously, or friends came to visit you with an excellent piece of pork that just asks for the grill, an express marinade recipe will come in handy.
Believe me, with such recipes, the meat will have time to marinate faster than moderately hot coals will be ready for frying it.
Express recipe for barbecue in mineral water
For cooking you will need:
- pork - 2 kg;
- onions - 4 heads;
- mineral highly carbonated water - 1 bottle.
The recipe is really very simple and very fast. Cut the meat into medium pieces, onion rings. We put the products in a saucepan, add spices to the meat, which can be found at home.
Mix well, not forgetting to shake hands with all the contents. And fill it all with mineral water.
The main thing is that the water was highly carbonated. It is carbon dioxide that will speed up the pickling process at times.
After half an hour, you can string marinated pork on skewers.
A simple recipe for shish kebab in onions
For those who do not have mineral water at hand, and there is also no opportunity to buy it quickly, we offer one more interesting recipe with onion.
For cooking you will need:
- pork - 2 kg;
- onions - 4 heads;
- salt, pepper, seasonings to taste;
At first glance, this is a classic barbecue marinating recipe. So what will ensure the forcing of the process? All hope is on the bow.
But in this recipe we will not cut it, but grate it. In this way, we get onion gruel, which is able to saturate with taste and soften any meat.
When kneading the meat in such a marinade, do not forget to mash it well. Such a massage will further speed up the process.
Believe me, in such a marinade, the pork will be ready to move to the fire in half an hour.
Recipe for marinating barbecue in oriental motifs
We offer to try an unusual kebab with oriental notes.
The combination of honey, spices and ginger will give simply an unsurpassed result.
For cooking you will need:
- pork - 1 kg;
- honey - 1 - 2 tablespoons;
- soy sauce - 3 tablespoons;
- sesame oil - 1 tsp;
- ginger - 1 tsp;
- garlic - 2 cloves;
- Red pepper.
We heat honey in a water bath. If the honey is fresh and liquid, this step can be skipped. Add to honey soy sauce and sesame oil. Pass the garlic through a crusher and add to the marinade.
Ginger can be taken both fresh and in powder form. We clean the fresh root and finely chop and also send it to the sauce. It remains to add red pepper. If you like spicy meat, take a teaspoon of pepper.
After mixing all the marinade ingredients, pour it over the prepared meat. Such a barbecue will marinate for about 5 hours.
The result is a rather exotic, but incredibly tasty kebab.
It remains to open a bottle of red wine. It will be the perfect accompaniment to this meat.
Recipe for a delicious barbecue with kiwi
If you want to taste something new and unusual, try the kiwi marinade.
As a result, you get juicy and tasty meat with an unobtrusive piquant sourness. And it doesn't take much time to marinate.
For cooking you will need:
- pork pulp - 1.5 kg;
- fat - 0.5 kg;
- onion - 2 pcs.;
- kiwi - 1 fruit;
- paprika and zira - 0.5 tablespoons each;
- salt and red pepper.
Wash the meat and cut into standard shish kebab pieces. Salo should be cut into slices the size of pieces of meat, but about a centimeter wide.
Peel the kiwi and cut into arbitrary cubes. Peeled onions cut into rings. We put the prepared ingredients in one container.
Now add salt and spices and knead the kebab well with your hands. Such a barbecue will be marinated for no more than 2 hours.
Advice! Do not increase the amount of kiwi and marinating time. This fruit has special qualities that allow you to break down meat protein.
You need to string meat mixed with pieces of bacon on skewers.
Pork skewers: recipe with mustard
Meat goes well with mustard. And do not be afraid that by adding mustard to the marinade, you will get too spicy meat.
Mustard gives its burning qualities to pork, due to which it becomes simply incredibly tender and soft with exquisite taste. Mustard marinade can turn the most ordinary-looking piece of meat into a real delicacy.
For cooking you will need:
- ground black pepper - 5 gr.;
- table mustard - 25 gr.;
- orange peel;
- ground cumin - 5 gr.;
- honey - 30 gr.;
- pork - 1.5 kg.
We place all the components of the marinade in one container and interrupt with a blender until a homogeneous mass is obtained.
Wash the meat, pat dry and cut into pieces.
Pour the prepared pork with mustard marinade. In just half an hour, the kebab will be ready for frying.
How to marinate kebab in tomato: marinade recipe
On the basis of natural tomato, ketchup and even pasta, excellent meat marinades are obtained.
We suggest cooking meat in tomato juice. Definitely, it must be of high quality, and even better homemade.
For cooking you will need:
- meat - 1 kg;
- onions - 5 heads;
- tomato juice - 500 ml;
- pepper - 5 peas;
- bay leaves - 2 pcs.;
- black pepper - 1 pinch;
- seasonings for meat - 0.5 tsp;
- salt - 1 tsp.
We start cooking by preparing the onion. To do this, it must be cleaned and cut into large half rings.
We send the onion to a bowl and add all the seasonings to it, including salt. Now you need to grind the onion with seasonings well. It's better to do it by hand.
Now you can add peppercorns and bay leaf, which is better to break.
Pour in all the ingredients tomato juice. It remains only to place the prepared meat in the prepared mixture, where it will spend the next 5 hours.
Shish kebab recipe in tea marinade
Do not believe it, but the most common black tea has qualities that allow you to soften the meat.
But in order for such a marinade to work, you will need a very strong brew from high-quality raw materials.
For cooking you will need:
- meat - 3 kg;
- long leaf black tea - 200 gr.;
- onion - 500 gr.;
- allspice - 10 peas;
- Bay leaf;
- salt.
First, prepare a strong brew. To do this, pour dry tea with boiling water at the rate of 1 liter of water per 100 g. tea leaves. We give it at least half an hour to brew.
Meanwhile, prepare the meat and onions. We cut the pork into portioned pieces, and the onion into rings.
We put all the products in layers, that is, sprinkle a layer of meat with onions and put the pork again.
Do not forget to add bay leaf and pepper, salt.
When the tea is infused, we pass it through a sieve and pour the meat prepared for barbecue.
In the tea marinade, the meat will be infused for about 6 hours in the cold.
Grilled barbecue recipe with pomegranate
Pomegranate is a unique berry with an unusual taste and useful qualities. And meat marinated in pomegranate juice is simply amazing.
It is better to prepare juice for the marinade with your own hands. But if this is not possible, purchase high-quality raw materials. Usually natural juice sold in glass containers.
For cooking you will need:
- pomegranate - 1 large fruit;
- onions - 300 gr.;
- a mixture of peppers - 0.5 tsp;
- salt;
- basil.
My pomegranate, cut and select all the grains. We send the grains to the juicer to make juice with pulp.
Pour all the spices and salt into the finished juice. Fresh basil is best. You will need two branches that need to be washed and rubbed thoroughly.
Now let's get down to cooking the onions. It needs to be cut into rings and also slightly mashed. Put the basil and a little onion on the bottom of the dish.
At the same time, pour each onion-meat layer with juice and spices. Put the rest of the onion and marinade on the top layer.
We cover the container with a kebab with a lid and send it to the refrigerator, where it will spend about 10 hours.
How to cook barbecue: video recipe
Spring is on the calendar, which means it's time to open the barbecue season. Many have already gone to their dachas for seasonal work. And what kind of work is not worthy of encouragement? Meat fried on coals will fit for these purposes without a doubt.
I bring to your attention the recipes of almost classics. Shish kebab is most often prepared from pork. It's a matter of taste and price. Pork is available, and the meat itself is juicy, tender. Such a dish is both in a feast and in the world.
If it’s too early to go out into nature somewhere, then look here, you will learn how to cook. I strongly advise you to read it, I hope you enjoy it and you will take our recipes and tips into account.
Recipes for a delicious, juicy, tender, classic pork kebab with a photo
Classic pork skewers recipe
From one mention of shish kebab, also from pork, it makes saliva stand out. Delicious, fried, fragrant with tender meat. Only such a kebab deserves enthusiastic compliments.
Ingredients:
- Pork neck - 1.5 kg
- Onion - 2 pcs
- Vinegar - 3 teaspoons
- Spices - 3 tbsp. spoons
- Salt - 0.5 tbsp. spoons
Cooking:
1. Pork neck pre-washed, dried, cut into portions.
2. Chop the onion into half rings.
3. Put the pork into a deeper bowl. Add onions, spices, dilute 70% vinegar in a glass of water, pour into a bowl. Everything must be mixed very carefully. Cover the bowl and refrigerate for a couple of hours, or longer.
4. Put the marinated meat on skewers or skewers. By the way, on the grill, such a barbecue will come out just as well.
5. Send the skewers to the coals. Fry it for 15-20 minutes, turning occasionally. The readiness of the meat is easy to check by piercing it with a knife, the juice should become transparent.
Cut tomatoes with cucumbers, prepare greens and sauce. Enjoy a juicy barbecue in the fresh air, enjoy your appetite!
Pork skewers - mayonnaise and mineral water marinade
Juicy flesh of meat literally melts in your mouth. Do not worry about too much fat, it melts at high temperatures and does not allow the pieces to dry out. And calories can be burned after such a meal by active games in nature with friends.
Ingredients:
- Pork - 2 kg
- Onion - 7 pcs
- Mayonnaise - 300 g
- Salt - 2 tbsp. spoons
- Sweet paprika - 4 tbsp. spoons
- Black pepper - 2 teaspoons
- Mineral water with gas - 1 l
Cooking:
1. Rinse the pork, pat dry with paper towels. Cut into medium sized pieces.
2. Remove the husks from the onions, cut into half rings, add to the bowl with meat and mix.
So that the onion does not sting your eyes, hold it for a couple of minutes in ice water.
3. Pour spices into the bowl: black pepper, sweet paprika, salt. Add mayonnaise, mix thoroughly.
4. Pour mineral water mix again. Cover the dishes with cling film or a lid, put in a cold place to marinate for at least 6 hours.
5. String marinated pork on skewers and send to hot coals.
Serve the finished skewers with fresh herbs and vegetables. Juicy meat and bon appetit to you!
Mustard-vinegar marinade for pork skewers
Very fragrant and spicy dish on the coals. For such a barbecue, choose a pork neck for marinating. The marinade includes fresh vegetables, a little mustard and vinegar. The taste will be amazing.
Ingredients:
- Pork neck - 1.5 kg
- Onion - 2 pcs
- Garlic - 5 cloves
- Tomatoes - 2 pcs
- Red Bell pepper- 2 pcs
- Vinegar 9% - 4 tbsp. spoons
- Mustard - 2 tbsp. spoons
- Vegetable oil - 50 ml
- Salt - to taste
- Seasoning - to taste
Cooking:
1. Prepare the meat, rinse, dry. cut into portioned pieces removing excess fat and veins. Transfer to a deep bowl.
Do not cut off all the fat, it will only add juiciness.
2. Peel the onion and garlic. Cut the onion into half rings, chop the garlic finely, send to the bowl.
3. Cut the tomatoes into quarters, remove the core with seeds from the sweet pepper, cut into rings. Add to pork, mix everything with your hands.
4. Then add spices, I use natural kebab mix, grill seasoning. Mix well.
5. Pour in vegetable oil, vinegar. Add mustard, then mix thoroughly to coat each piece with marinade.
6. Cover the bowl with meat and put it in the refrigerator to marinate for 4-6 hours, it is even better to leave it overnight.
Before frying, string the pieces on skewers, fry on coals until cooked. Have a delicious picnic, bon appetit!
Marinate pork in tomatoes
Cooking barbecue is an exciting activity, like a whole ritual. The most important thing is to choose the right, marinate meat, then the results will delight you and all your loved ones. Don't be afraid to try something new, maybe this is how you find your perfect recipe.
Ingredients:
- Pork - 1.8 kg
- Onion - 2 pcs
- Ground black pepper - 2 teaspoons
- Tomatoes - 200 g
- Salt - 1 tbsp. the spoon
Cooking:
1. The very first and important moment is the preparation of meat. It must be washed, dried, cut into pieces of medium size. At the same time, do not forget to remove veins, films and fat, if there is a lot of it.
2. Remove the peel from the tomato, cut it as small as possible.
To easily remove the peel from the tomato, make a cross-shaped cut on top and dip in boiling water for one minute.
3. Peel the onion, cut into half rings, mix with salt with crushing movements, we need onion juice to form. Send the onion with the tomatoes to the dishes with the meat.
4. Pour in black pepper, mix with your hands, so each piece is covered with marinade. Cover the dishes, put in the refrigerator to marinate for 6-8 hours.
5. Thread the finished meat on skewers.
6. It is better to fry shish kebab already on smoldering coals that have retained heat inside.
Do not turn the kebab often for better frying.
Everything is ready, you can serve it to the table. Fragrant barbecue, wonderful weekend and bon appetit to you!
Marinade with nutmeg and lemon juice
You will get an unusually tender, spicy kebab if you pre-marinate the meat in nutmeg with lemon juice. Great snack in nature will bring a lot of pleasant impressions.
Ingredients:
- Pork - 1 kg
- Red onion - 8 pcs
- Nutmeg - 4 tbsp. spoons
- Juice of one lemon
- Salt - to taste
- Ground black pepper - to taste
- Seasoning for pork - 1 tbsp. the spoon
Cooking:
1. Remove the husk from the onion, cut into rings, transfer part of it to a deep bowl. Lay the sliced pork on top. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.
2. Then, in a separate bowl, mix the second part of the red onion with the juice of one lemon, while crushing the onion until the juice is formed. Transfer the marinade to a bowl and mix thoroughly. Cover the dishes, remove to marinate in a cold place for 6 hours or more.
3. Fry the meat on skewers on the grill until a beautiful crust forms. Have a good mood you, bon appetit!
Pork skewers in dark beer
A simple recipe for marinating meat for barbecue. The aromas when frying will be divine, like the kebab itself.
Ingredients:
- Pork - 1.5 kg
- Onion - 2 pcs
- Garlic - 4 cloves
- Dark beer - 350 ml
- Salt - to taste
- Basil - to taste
- Seasoning for meat - 1 teaspoon
- Grill seasoning - 1 teaspoon
Cooking:
1. Rinse, dry the meat. Cut into medium pieces.
2. In a bowl with meat, add onion, cut into half rings, finely chopped garlic.
3. Add salt, grill seasonings and pork, mix thoroughly with pressure movements.
4. Pour in dark beer, sprinkle with dried basil, stir. Cover the bowl, put in the refrigerator to marinate for 5-6 hours.
Basil can be used fresh, just chop it smaller.
5. Fry the skewers on hot coals, periodically turning the skewers.
Cover the dish with pita bread, put the finished shish kebab on top. Serve with fresh vegetables, greenery and tomato sauce. Happy weekend and bon appetit to you!
Mustard Herb Marinade
All pickling products are only natural. Yes, this recipe is easy to make. And the result will delight with far-spreading aromas around.
Ingredients:
- Pork - 1 kg
- Salt - to taste
- Pepper mix - to taste
- Grill seasoning - 2 tbsp. spoons
- Grainy mustard - 30 g
- Mustard - 30 g
- Thyme - 5 g
- Rosemary - 5 g
- Vegetable oil - 30 ml
- Onion - 100 g
- Greens - bunch
Cooking:
1. Remove excess fat from the meat, cut off the films and veins. Cut into medium-sized pieces, transfer to a deep bowl.
2. Pour spices, add thyme with rosemary.
3. Next, put the mustard and granular mustard.
4. Pour vegetable oil into a bowl, add chopped onions and greens. Mix everything, cover, put in a cold place to marinate for at least 3 hours, more is better.
5. Thread the pickled meat on skewers, fry on hot coals on the grill until a crispy crust forms and is cooked inside.
Serve hot barbecue. Good luck and bon appetit to you!
Video recipe for juicy kebab in white wine
An amazing recipe for a delicious meat meal with family and friends. It is quite simple and inexpensive to prepare this dish. See for yourself by watching the video tutorial.
Bon appetite!
A big May weekend is ahead of us, I wish you to spend it not only with benefit, but also very tasty with a meat appetizer.
Good weather juicy meat and great company!
The smell of spring is on the street, which means that it's time to go to the barbecue. Today, the Iamcook website gives all our visitors delicious barbecue recipes. Don't forget to take plenty of friends, beer (or wine, if you wish) and meat and go to the cottage or into the woods while the weather is wonderful outside. So let's get started!
Traditional lamb shish kebab:
1 kg. lamb, 200 g onions, 30 ml. 3% vinegar, 1/2 tsp sugar, salt and pepper to taste, 50 g green onions, 100 ml. barbecue sauce.
We clean the meat from the film and fat and cut into pieces of 40 - 50 g, salt, pepper, add onion, cut into rings. Then we shift all this into an enamel bowl, sprinkle sugar with vinegar, stir and pour the meat with this solution. Put a load on the meat and marinate in a cold place for about a day.
When the meat is marinated, peel it from the onion, put it on skewers tightly to each other, crush and fry over hot coals, constantly turning, so that a ruddy crust forms on the kebab, and the meat remains pink inside. During frying, the kebab is constantly sprinkled with marinade.
It is recommended to serve shish kebab on a warmed dish, pouring with shish kebab sauce. Separately - crumbly rice, mixed with toasted in oil finely chopped onions, as well as pieces of pickled onions.
Shish kebab "Uzbek style".
900 g of lamb, 120 g of tail fat, 480 g of onions, 40 g of wheat flour, 6 g of anise, 12 ml of wine vinegar, 6 g of ground red pepper, parsley.
Cut the lamb pulp into pieces of 15-20 g, put in a non-oxidizing dish, add chopped onion, wine vinegar, anise, red pepper, mix and, having compacted, leave in a cold place for 3-4 hours. Before frying, string the pieces of lamb prepared in this way on metal skewers 4 - 5 pieces per skewer interspersed with slices of raw onions, sprinkle wheat flour, put a piece of tail fat on the end of each skewer and fry over hot coals. Serve immediately after grilling on skewers (3 skewers per serving). Chopped raw onions and parsley can be served as a side dish.
Chicken skewers.
For barbecue, we need the following ingredients: chicken breasts, onions, tomatoes, vinegar, salt, pepper, spices. We will use the breasts because there are not many bones in this part. Chicken breasts cut into cubes. Onion and tomato rings. We put a layer of onions, tomatoes, poultry in the pan, salt, pepper, sprinkle with saffron and so on, until the pan is filled with all the products. Then pour in the kefir and gently, starting from the bottom, mix. Close the lid and let stand for about two to four hours. We usually marinate right before the trip and during this time the kebab marinates perfectly. We spread the kebab on the grill and fry on the grill until cooked.
With the onset of the barbecue season, the topic of preparing this delicious dish becomes relevant.
Few people can resist and not eat at least a piece of fragrant meat infected on the coals.
Someone always cooks kebabs the same way, and someone is not averse to experimenting.
Pork skewers with bite and onions is the most common recipe for the dish.
Pork cooks quickly, it turns out very soft and juicy, does not have a specific smell inherent in old lamb or beef.
Vinegar marinade is easy to prepare, cheap and guarantees amazing taste. The main thing is not to overdo it and not confuse vinegar essence with vinegar.
Pork skewers with vinegar and onions - general principles of cooking
To make pork skewers with vinegar and onions perfect, the meat must be fresh, fresh, not frozen. Such meat has a pleasant delicate aroma and a pale pink color on the cut. Juicy dish it will turn out if there are streaks of fat in the meat.
The piece needs to be slashed cold water, dry. Then cut into fairly large pieces (but not more than 4 cm): they will fry a little on skewers.
Dishes for pickling should be enameled or glass, if there is ceramic - excellent. The main thing is not to marinate in an aluminum container.
Vinegar is the main component of the marinade. You can take vinegar essence, nine or six percent table vinegar, as well as any flavor variations: apple, balsamic, wine. Usually 40 ml of 9% table vinegar is taken for each kilogram of pork. A replacement for vinegar can be young wine, only sour, without sugar. Pickling time varies at will from several hours to a day.
Onions can be cut as you like: rings, straws, cubes. There are recipes that use grated onions as an original replacement for breading. Any spices can be added to the marinade, but saffron, sage, cumin, basil, coriander, marjoram, ginger, and any kind of pepper are especially good for pork.
Pork skewers with bite and onions are cooked very quickly. Depending on the size of the pieces strung on a skewer, the meat is cooked for 25 to 40 minutes. It is important to turn the skewers over in time to bake all the pieces evenly.
Pork skewers with vinegar and onions "Traditional"
The recipe uses the simplest marinade imaginable. The result is exactly the taste of pork skewers with bite and onions, which is considered traditional.
Two kilograms of pork pulp (preferably neck);
A teaspoon of vinegar essence 70%;
Two medium bulbs;
Spices for barbecue to taste (about one and a half tablespoons of dried herbs and seeds);
150 ml of cold water;
A tablespoon of coarse salt;
Two tablespoons of vegetable oil.
Meat prepare, cut into pieces.
Cut onions into cubes, not rings. Grated onion will give more fragrant juice, nourish the meat with it.
Put in a bowl where the barbecue, pork and onions will marinate, mix everything.
Prepare the marinade by mixing vinegar and water.
Pour the vinegar water into the meat, mix.
Sprinkle everything with spices and salt.
Marinate skewers for at least two hours. To marinate the meat better, put the meat in the refrigerator overnight.
Before stringing on skewers, pour in the oil and mix well again.
Set skewers over smoldering coals. Fry, be sure to turn the skewers every seven to ten minutes.
Serve with tomato sauce, pickled onion rings, fresh herbs and vegetables.
Pork skewers with vinegar and onions on a mineral water
With mineral water, the taste of pork skewers with bite and onions is a little different. You can marinate the meat for a very short time: it will definitely turn out to be the most tender.
Two kilos of pork meat without bones;
80 ml of table vinegar (9%);
Two medium onions;
A spoonful of coarse salt;
A third of a glass of mineral water with gas (the taste should be neutral);
Two tablespoons of kebab spices or seasonings.
Cut the pork into pieces.
Cut onions into large rings.
Fall asleep onion rings salt, mash with your hands until onion juice is released.
Put the onion in a container for pickling, add spices (garlic, a mixture of peppers, ground coriander, garlic).
Pour it in there mineral water, mix well.
Add meat and mix again.
Marinate the skewers for two to three hours.
Fry the meat on the coals or put it in the cold if the barbecue is scheduled for tomorrow.
Pork shish kebab with vinegar and grated onion "Juicy"
The original recipe for pork kebab with bite and onion, in which the onion must be grated, not chopped. In such an onion-vinegar “breading”, the meat will not have a chance to dry out when frying. Sugar will give pork rind special caramel flavor.
One and a half kilograms of pork neck (neck);
Six tablespoons of table vinegar (9%);
Three onions;
Two teaspoons of granulated sugar;
Spices, pepper to taste;
A spoonful of coarse salt.
Cut the meat piece into pieces and transfer to a saucepan.
Coarsely grate the onions and put on top of the pork.
Salt, sprinkle with spices and salt.
Pour five tablespoons of water, sugar into vinegar, mix.
Pour the vinegar marinade over the meat, mix again and marinate for an hour and a half to the room.
Then rearrange the kebab in the refrigerator, marinate for another 12 hours.
Pork skewers with vinegar and onion "Tomato"
Very tasty meat can be cooked on the coals, if you add to traditional recipe fresh herbs and fleshy tomatoes. Pork skewers with bite and onions will come out with a wonderful fresh tomato note.
A kilogram of pork (the loin is very good in this recipe);
Five onions;
Ten medium tomatoes;
head of garlic;
Two bunches of fresh herbs;
Salt to taste;
Two tablespoons of regular 9% vinegar.
Put the cut meat into pieces in a convenient enamel pan, add salt, grind grain pepper in a mortar and pepper.
Cut the peeled onions into rings.
Tomatoes cut into large slices.
Put the vegetables to the meat, mix and marinate in the refrigerator for 8-10 hours.
Grate the garlic before frying.
Mix garlic and vinegar.
Pour the garlic-vinegar mixture into the meat, mix.
Thread onto skewers and fry.
Pork skewers with vinegar and onion "Sweet marinade"
Another southern recipe pork skewers for which you need a white onion. It must be marinated and served with cooked meat like a snack.
One and a half kilograms of pork neck;
600-700 grams of onions for pickling meat;
100 g of table vinegar 9%;
300 ml of water;
Barbecue seasonings, spices and salt;
Two tablespoons of granulated sugar;
Two or three large white lettuce bulbs.
Put the pieces of meat in a saucepan or bucket, salt moderately, pepper to taste.
Prepare vinegar marinade by mixing one hundred milliliters of water, 75 ml of vinegar, one and a half tablespoons of white granulated sugar.
Grate the entire amount of onion for meat. You can chop the onion in a blender.
pour out onion puree and vinegar marinade into the meat, mix.
Put in the refrigerator, marinate for 15 hours.
The next day, cook pickled onions. Cut lettuce bulbs into rings or half rings.
Prepare a serving of vinegar marinade from 25 ml of table vinegar, two hundred milliliters of water and half a tablespoon of white sugar.
Pour onion rings with marinade and leave for two hours.
Fry the meat until tender, periodically sprinkling with water or mineral water.
Serve with pickled onion rings, after draining the marinade from them.
For onions and meat, cut tomatoes, cucumbers, fresh herbs.
Pork skewers with vinegar and onions, mustard and mayonnaise
You can slightly diversify the recipe for pork kebab with a bite and onions by adding mustard and mayonnaise to the marinade. Mustard will give the dish a characteristic piquant note, and mayonnaise - a delicious crust and tenderness.
Three kilograms of pork pulp;
800 grams of onions;
15-0 grams of mayonnaise;
Two tablespoons of ready-made mustard;
Salt to taste, pepper and seasonings (optional)
50 ml of table vinegar;
Half a liter of water.
Peeled onion cut into large rings.
Season the chopped meat with mayonnaise, mustard, pepper, salt. If desired, flavor the meat with special spices and herbs for barbecue.
Lay the onion rings on top of the meat.
Combine vinegar and water, also pour into the pan and mix everything vigorously.
Put a wooden circle or board on top of the meat, put oppression on top (a three-liter bottle of water, for example).
Marinate in this form for at least 8 hours, but it is better to make barbecue in the evening, and go on a picnic in the morning.
You can fry such a kebab on a grill, putting young zucchini rings next to the meat, fresh tomato, sweet pepper slices. Get a tasty and healthy side dish.
Pork shish kebab with honey vinegar and onion
Fragrant meat dish, marinated with honey, mustard and balsamic vinegar, will turn a picnic into a delicious tasting tender meat.
One and a half kilograms of pork;
60 ml balsamic vinegar;
Three cloves of garlic;
Four tablespoons of vegetable oil;
a tablespoon of mustard;
a tablespoon of honey;
A teaspoon of a mixture of rosemary and oregano;
150 ml of carbonated water with a neutral taste.
Cut the prepared pork meat into pieces of 4-6 cm, transfer to an enamel pan.
Chop the garlic with a knife or pass through a press.
Prepare marinade. mix garlic, oil, honey, balsamic vinegar, mustard, dried herbs.
Put the marinade in the meat, pour in mineral water, mix.
Marinate in the cold for at least three hours.
Grill and serve with onions and fresh vegetables.
Pork Skewers with Vinegar and Onions - Tricks and Tips
Most main ingredient for barbecue - meat, so the selection of pork should be given special attention. These parts are especially good. pork carcass like neck, lumbar, brisket. However, shish kebab is also prepared from ham, shoulder blades, and ribs.
Frozen store-bought meat is not suitable for a real, juicy barbecue. Such pork does not have elasticity, the kebab will turn out dry and tasteless.
Do not pour too much vinegar into the meat. It will dry out the pork and it won't be juicy. It is very important not to confuse acetic acid and vinegar.
Oil is added to the marinade in order to get tender crust and keep the delicious juice inside each piece. Due to the fact that the oil sets quickly, the juice will not leak out and the kebab will turn out juicy.
To check the readiness of the meat, a piece must be cut with a sharp knife. stand out clear juice- evidence of the readiness of the barbecue. If the juice is pink, the meat is not ready yet.
If the meat is pickled and the trip is cancelled, no problem. Shish kebab can be cooked in the oven, warming it up hotter. To imitate golden brown from coals, it is better to place the brazier as close as possible to the heating elements.
shish kebab is tasty dish for food, from which the mood rises and bliss for the body comes. There are many varieties of shish kebab, but the classic shish kebab is always meat: pork, beef, lamb. The exceptions are chicken and fish.
Threading chunks of meat onto skewers and roasting over charcoal, following certain rules, is a classic of the perfect smoky kebab. About kebabs in the oven, in a pan of minced meat and different fish in the following articles.
Content:
- rules for cooking classic barbecue
- classic pork: how to marinate with vinegar to eat deliciously
- barbecue recipe: pork and mineral water marinade
- lamb dish for the festive table
- beef marinade is the most delicious, so that the meat is soft
- from lamb with vinegar: classic way cooking barbecue in Tajik style
- pork kebab marinades: how to marinate in pomegranate juice
- signature pork kebab recipe, and marinade from the people with beer!
- how to cook juicy pork skewers on the grill video
Rules for cooking classic barbecue
For barbecue, it is better to take young and juicy meat. To obtain good results. the following rules must be observed:
- Avoid cooking kebabs from frozen meat. Because frozen meat contains significantly less nutrients, which are contained in fresh. No matter what they say, no matter how they marinate, frozen meat skewers will be tough.
- Avoid cooking kebabs from fresh meat, from a freshly slaughtered animal. Blood must drain from the carcass, the meat must rest; a few hours, lie down. In the old days, it was generally considered a ban to cook dishes immediately from shot game, 2-3 days should pass.
- Stringy meat is not suitable for barbecues.
The best brazier for cooking barbecue is the traditional brazier, which is used by most modern people. What are the barbecues in our modern life, you can see in this blog article.
According to experts and people from the people, the best firewood for barbecues is firewood from the vine. Next in descending order of quality are: white locust, dogwood, blackthorn, beech, oak. you already understood that only deciduous trees are suitable.
The criterion for the quality of firewood is the quantity and heat of coals.
Buy Better Ready charcoal and use it. As a rule, coal sold in bags is made from birch chocks.
If you use firewood, it should burn almost smokelessly, give a lot of coal with a good heat and not be tarry - such is the quality of the firewood itself.
The height of the brazier, for frying meat, should be such that the meat is located 10-15 cm above the coals, or even lower. It is more convenient to make a brazier with grate (small) and a blower in order to create traction depending on the wind and weather.
In the absence of a brazier, a hearth for frying a barbecue can be folded from improvised non-combustible material: stones or bricks.
Classic pork skewers: how to marinate skewers with vinegar for a delicious meal
Products:
- 2 kg of not too fatty pork belly or
- 3 kg brisket on the bone (also very tasty)
- 100 ml white wine vinegar
- 1 kg of onion
- salt pepper
For submission: 4 sweet onions + thick or thin lavash
Recipe:
cut into pork belly identical pieces with particles of fat.
Chop the other piece with the ribs in this way. so that the meat is located along the bone.
Cut each onion in half lengthwise, then cut into very thin half rings. Mix onion and vinegar, season well with black pepper. Combine the meat and marinade in a large saucepan, mix with your hands for 5 minutes. Then tightly fold the meat with the marinade into a container, cover with a lid and marinate at room temperature 2 3 hours.
Choose wide and flat skewers so that the meat does not turn when frying.
Thread the meat in such a way that it runs along the skewer without hanging from it. The pieces should be of the same size and quality so that they cook evenly. Then lay the skewers with meat at a distance of 10-15 cm from the coals and fry, not forgetting to turn them evenly, until cooked and browned.
In a large bowl, coarsely chop the onion, take a large piece of pita bread and use it to remove the hot barbecue. Sprinkle skewers in a bowl with onions. So he passes heat treatment, absorbs the taste of meat and becomes a separate snack.
This is how a rib kebab looks like if you decide to perform this version of a classic kebab with wine vinegar.
Barbecue recipe: pork kebab with mineral water marinade
Products:
- 2 kg pork neck
- 4 bulbs
- mineral water
- ground black pepper, ground coriander, salt
Recipe:
Cut the pork meat into pieces, cut the onion into half rings, pepper and sprinkle with ground coriander.
Put the meat together with the onions in a saucepan and pour mineral water over so that it covers the meat. put oppression on the meat and leave for 4 hours. Then salt the meat to taste. Next, you should string pieces of meat on skewers according to all the rules and fry over coals.
Classic lamb skewers - a dish for the festive table
Products:
- 500 g lamb
- 2 onions
- 100 g green onions
- 200 g tomatoes
- 0.5 lemon
- 1 tablespoon of vinegar
- 1 tablespoon oil
Recipe:
Cut into even pieces (20-25 g) the kidney part or the pulp of the hind leg of lamb, put in a bowl, salt, sprinkle with ground black pepper. Then put the grated onion there, pour over the vinegar, mix and keep in a cold place for 5-6 hours.
The meat of young lambs is not watered with vinegar, but sprinkled with pepper, salt, parsley and kept for 2-3 hours in the cold.
Grill the kebab over the coals for about 15-20 minutes. Rotate the skewers frequently to ensure the meat cooks evenly.
Remove the finished kebab from the skewers, put on a dish, pour over the oil. Garnish with green onions, sliced tomatoes, lemon. boiled rice. Separately serve dried ground barberry or pomegranate juice.
Beef skewers - the most delicious marinade to keep the meat soft
Recipe:
According to this recipe, the meat becomes soft even if it was very tough. Meat can be taken even frozen. Let the meat thaw. Then cut the beef meat into pieces from a matchbox.
Pour a layer on the bottom of the pan allspice peas. Top it with a layer of bay leaf. Lay a layer of onion cut into rings, a layer of meat on top, salt and pepper with red ground pepper, put a layer of onion again and so on alternate. The last layer should be onions. Put a layer of bay leaf on top of it.
Put a layer on top of the bay leaf layer tomato paste in a thick finger and vinegar (put 1 tablespoon of vinegar per 1 kg of meat). Cover all this with an inverted plate and put about 10 kg of oppression on top. Endure the day. After a day, drain the yushka, throw out the top layer of lavrushka and transfer the meat to another dish, leaving the bottom layer of lavrushka and peppercorns in the old one.
Then squeeze the lemon into the meat, add dry white wine. After 2 hours, you can fry with skewers in the grill with hot coals.
Lamb shish kebab with vinegar: a classic way to cook Tajik shish kebab
Products:
- 1200 g lamb
- 200 g onion
- 50 g vinegar 3%
- 30 g zira
- 50 g greens
- ground black pepper, salt
Recipe:
Cut lamb meat into 25 gram pieces. Salt, pepper, mix with finely chopped onion, cumin, pour vinegar and put in the cold for 4 hours.
Then string the pieces of meat on skewers and fry over hot coals.
When serving, put the kebab on a plate and sprinkle with chopped onions and herbs.
Marinades for pork kebab: how to marinate kebab in pomegranate juice
Products:
- 2 kg pork neck
- 1 glass of fresh pomegranate juice
- 4 tomatoes
- onion
- cloves, basil greens, parsley, ground black pepper, salt
Recipe:
Cut the pork into portions and place as the first layer in an enamel pan. Onion cut into rings and lay the second layer. Finely chop the greens and sprinkle the meat with onions.
Then put carnation flowers on top and pour pomegranate juice. Place the container with marinated meat for 4 hours in a cool place. Stir every hour. Salt before the last stirring.
As a result, start stringing meat on skewers, alternating with circles of tomato and fry over coals in the grill.
Shish kebab: a signature pork kebab recipe, and a marinade from the people - with beer!
Products:
- 2 kg pork (neck)
- coarse sea salt
- 5 bulbs
- 500 ml dark live beer
- 5 6 sun-dried tomatoes
- ground black pepper
Recipe preparation:
Wash and dry the meat. Cut it into large pieces so that each has fat.
Then make the marinade: grate the onion and transfer the onion pulp to the bowl with the meat,
salt and pepper to taste, pour in all the beer. Stir and marinate for at least 5-6 hours.
Then remove from the marinade, string on metal skewers and fry on the grill over coals from apple, pear or aspen firewood. Reviews from the people are excellent, the people are in the subject!
How to cook juicy pork skewers on the grill - video
Enjoy your barbecue on the coals, in the fresh air, with a smoke!
