Pork shish kebab. The most delicious marinade to keep the meat soft and juicy

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Fresh meat is the key to delicious barbecue. It should be chilled, but not frozen.

It is recommended to cut the pork neck into pieces of such a size that one portion can be eaten at a time, or at least two. Excess fat, films and veins must be removed. It should be borne in mind that the cut parts can account for up to 20% of the total weight of the piece.

It is recommended to salt the meat not during the marinating process, but immediately before sending it to the grill, so that it does not take away the juices from the pork.

Marinade is an integral part of barbecue. It not only adds aroma and taste to the meat, but also helps to soften it. The pork neck is quite a fatty part, so the kebab from it itself turns out to be quite juicy and soft. Kefir, yogurt, mayonnaise, wine, beer, citrus juice, and tomato paste are used as a base. Good seasonings include ginger, curry, nutmeg, rosemary, cumin, garlic, pepper and others. Vegetable oil, which is included in most marinades, envelops the pieces, sealing the moisture inside.

If you listen to the advice from Chef Lazerson, when preparing meat for barbecue, you need to forget about acid. In his opinion, onion juice is the basic marinade and various options are already being prepared on its basis.

This is interesting! How many calories are in neck kebab? The energy value of this dish is quite high and reaches 320 kcal.

There are many recipes for pork neck kebabs with a variety of marinades, and some of them are presented below.

Recipe for shish kebab with pork without skewers on a baking sheet in the oven

Well, this is a gift from me to you, dear subscribers and guests of the blog. This masterpiece clearly deserves praise and applause, because it is prepared at home, in an ordinary baking bag. How delicious it turns out, just fantastic. A super bomb will be on the table, it will surprise everyone and also amaze everyone.

It will be very tasty, and even oddly enough with vinegar, but I liked it))).

Do not doubt, this magnificence will be appreciated by all household members and guests. Do it with pleasure.

With onion

This marinade is considered one of the best. It is simple and laconic, and does not interrupt the taste of the meat at all.

What do you need:

• 2 kg pork neck;
• 3 onions;
• 1 teaspoon whole coriander;
• 1.5 teaspoons of allspice peas;
• coarse salt.

How to do:

1. Grind the peppercorns and coriander and pound in a mortar.
2. Cut the onion into half rings. Mash it with your hands and mix with spices.
3. Cut the neck into squares or steaks. It depends on how they will be cooked - on skewers or on a grill. You can make two types of kebabs.
4. Combine the pork with a mixture of onions and spices and mix well. Marinate for 3 hours.
5. Place the steaks on a double rack and thread the pieces onto skewers.
6. Fry over coals, making sure to turn over. Make sure that the meat does not burn.
7. Transfer the finished kebab to a plate. You can serve it with tomato or pomegranate sauce.

Before pickling the onion rings, you need to stretch them thoroughly with your hands so that they release their juice.

Mixing marinade ingredients for pork neck kebab:

Place onions in a large saucepan for marinating meat, add salt and spices. It is better to use rock salt.

Mix well until the onion releases juice.

Add mineral water. The first secret. I would like to prepare a dish in such a way that there is no need to add salt after frying... This approach allows you to confidently obtain the desired result. After adding water, mix the marinade well. And try for salt. It should turn out to be slightly salted: firstly, the onion will still take on salt, and secondly, the meat. Don’t be surprised that I recommend salting the kebab right away, there is no mistake here. If anything, we’ll look into the chemistry of the process in the comments - write.

With vinegar

There is an opinion that you should not marinate barbecue meat in vinegar, however, such fillings remain popular.

What to take:

• 2 kg pork neck;
• 50 ml table vinegar;
• 1 liter of boiled water (not hot);
• 1 tbsp. spoon of barbecue seasoning;
• 7 black peppercorns;
• coarse salt.

How to do:

1. Cut the pork neck into medium pieces. Place in a deep bowl.
2. Pour in the seasonings, add vinegar, pour in water at room temperature, and mix well. Soak for a day, putting it in the refrigerator. If you need barbecue faster, 3 hours is enough.
3. Before frying, add salt to taste to the marinade with meat and mix again.
4. Thread the neck pieces onto skewers, place them on the grill, and fry for 20 minutes.
5. During baking, the kebabs must be constantly turned over so that they cook evenly and do not burn.

About firewood

The taste of any kebab is greatly depleted if it is fried on briquettes. Ideally, the grill should be heated with natural firewood - birch, alder, oak. Firewood from fruit trees gives the barbecue a delicious aroma. Cherry, pear, plum, and apple trees are suitable. It is better not to use coniferous wood. It is resinous, “shoots” and gives a specific smell to the meat.

It is also better to light the fire naturally, using paper, small twigs and shavings. Chemical ignition speeds up the process, but can ruin the taste of the dish.

We won’t describe the frying process itself: everyone who has ever gone to a barbecue has these skills. The main thing is to take your time, string the pork more tightly and make sure that the coals maintain an even heat and do not flare up. And your outdoor recreation will be successful, fun, and most importantly – delicious!

In tomato marinade with vegetables

What do you need:

• 2 kg pork neck;
• tomato sauce or ketchup - 2 cups;
• 4 onions;
• 1 kilogram of tomatoes;
• 1 teaspoon ginger;
• 3 tbsp. spoons of soy sauce;
• 1 tbsp. spoon of salt;
• ground black pepper.

How to do:

1. Remove films from the meat, rinse, dry, cut into cubes approximately 3x3x3 cm in size, and place in a saucepan.
2. Cut the onion into rings 1 cm wide.
3. For the marinade, mix tomato and soy sauces, add ginger, pepper and salt.
4. Pour the marinade over the meat, stir, and refrigerate for 6 hours.
5. Cut the tomatoes in half.
6. Thread pieces of pork and halved tomatoes onto skewers, pour over the marinade, and place on the grill.
7. Fry, turning over and pouring soy sauce diluted with water over the kebabs.
8. Serve the finished dish with a side dish - boiled rice or potatoes.

Shish kebab marinated in tomato marinade acquires a slight tomato sourness

Amazing kebab marinade with soy sauce, mustard and honey

A suitable variation for lovers of spicy and spicy dishes!

Product ingredients according to the list:

• pork ham – 1 ½ kg;
• soy sauce – 70 ml;
• melted honey – 15 g;
• French mustard grains – 1 tbsp. with a slide;
• onions – ½ kg (large heads);
• salt – 10 g;
• allspice – 10 peas;
• dry garlic – 1 tsp;
• red paprika – 1 tsp;

Preparation:

1. Rinse the ham and cut it into large pieces so that it does not lose its juiciness during frying.
2. Shape the onions into rings and combine with the ham.
3. Separately combine soy sauce, liquid melted honey and French mustard, add salt, ground allspice, hot paprika, and dry garlic seasoning. The entire composition should be mixed until smooth.
4. Pour the prepared mixture over the meat, thoroughly rubbing it into the pieces with your hands until everything is completely soaked.
5. Leave for an hour in a cool place.

Spicy, juicy kebab with burning honey “notes” and a fried “sunny” crust!

With kiwi

Kiwi-based marinade is considered the fastest. After just 30 minutes, you can start grilling kebabs.

What do you need:

• 1 kg pork neck;
• 600 g onions;
• 2 pcs. ripe kiwi;
• coarse salt;
• peppercorns.

How to do:

1. Peel the kiwi and mash it into a puree using a fork.
2. Cut the onion into rings.
3. Cut the pork into steak-shaped pieces, place in a bowl, add kiwi puree, onion, peppercorns, salt and mix. Cover with a plate and place a weight on it. Marinate for 30 minutes.
4. Place the pork neck pieces on the grill and cook, turning, until cooked through.

Carbonate and brisket kebab recipe

First of all, we will need the following ingredients:

The meat itself is pork, carbonate. Pork brisket, fatty, preferably with minimal

amount of meat. Onions, salt, pepper, Imeretian saffron, if you have it, it’s cheap, about 50 pesos (70 rubles) a bag, it’s good because it doesn’t burn during frying, if you don’t have it, forget it, “it doesn’t affect the speed.”

We cut the carbonate in half and make blanks, the pieces are approximately the same, the size of the brisket.

Advice: before cutting meat and fatty brisket, keep them in the refrigerator (and lard is better in the freezer) for an hour, it will be more convenient to cut. When cutting lard, moisten the knife with water.

We cut the carbonate into thin strips of 4-5 mm.

You can adjust the thickness of the brisket slice according to your preference.

If you like it fatter, cut it thicker. I like around 3mm. Now we have to marinate all this stuff in separate containers.

We cut the onion into half rings, into small cubes - it doesn’t matter, we will still crush it with our hands along with the meat to obtain onion juice. Add salt, pepper, Imeretian saffron.

Mix very well and cover with film. I always try to marinate any meat the night before so that it can sit in the refrigerator overnight. I am sure that in this case it becomes much tastier. But, if it “burns”, start the meal quickly, I think an hour will be enough, because the pieces are cut thinly.

Brisket is generally easy. Since lard does not take anything into itself except salt, then what? That's right, just add salt. Well, then it’s a matter of technology.

Let's put together this design. I repeat once again, make it your own, adjust the fat content of the kebab by alternating meat and brisket.

For me, 2x1 works better. Two meats, one salsa.

Place on two skewers so that you can cut in the middle and divide into two skewers.

Voila friends!

Carbonate is a delicious meat and many people really regret that they can’t make kebab from it, it’s too dry. Now you will have a big trump card to argue with such comrades. All the fat that melted was absorbed by the dry carbonate like a sponge, because the structure of this meat is porous. And as a result, we get a chic, juicy kebab that will give odds to the most “correct” one. And if you sprinkle the finished dish with sumac and serve vegetables and herbs to the table, it will be aerobatics! Cook, experiment, bon appetit everyone!

Friends, please subscribe to my channel using this link, like it, comment what you think about this recipe. I will be very pleased, thank you!

Previous article: Juicy lula kebab recipe, prepared in the Philippines

With lemon juice and nutmeg

Pork neck kebab prepared according to this recipe turns out very soft and tender.

What to take:

• 2 kg pork neck;
• 5 onions;
• a bunch of parsley;
• 1 lemon;
• a small bunch of cilantro;
• 100 ml water;
• ½ teaspoon ground nutmeg;
• ½ teaspoon coarse salt;
• a mixture of peppers to taste.

How to do:

1. Cut the meat for frying on skewers.
2. Finely chop the cilantro and parsley with a knife.
3. Cut the onion into rings, place in a bowl, add nutmeg, salt, pepper, add chopped herbs.
4. Squeeze lemon juice and add water.
5. Pour the marinade over the pork pieces and leave for three hours.
6. Fry on the grill until fully cooked, turning several times. The meat should acquire a beautiful golden brown crust.

It is not necessary to squeeze the juice from the lemon; you can cut it into slices and put it in the marinade

What part of pork is best for barbecue?

The ideal option is the neck or collar . This part is very tender and is riddled with thin layers of fat. Those. This part contains everything in moderation, both meat and fat, which makes the kebab very juicy, tasty and not too greasy.

In second place I would put the tenderloin . It is also very soft and tender, but unlike the neck it is leaner.

Next comes the loin . It is also suitable for barbecue. It turns out especially tasty, especially if it is fried with the bone.

Rib part . Ribs generally don't have a lot of meat, and they are often very fatty. But, if excess fat content doesn’t bother you, then the pork ribs kebab turns out excellent.

Rear end or ham . On this part the meat is tougher and not as fatty. It is more suitable for cutlets or roasts, but if there is nothing else, then in principle you can use it for barbecue.

With dry wine and red onion

What do you need:

• 2 kg of meat;
• 5 red onions;
• 200 ml dry white wine;
• 100 ml olive oil;
• 1 tbsp. spoon without a slide of sugar and salt;
• herbs to taste – basil and sage;
• ground pepper.

What to do:

1. Cut the pork neck into pieces for grilling on the grill.
2. Cut the red onion into rings.
3. Prepare a marinade from wine, onions, oil, spices and herbs. Pour the meat over it and leave it in the refrigerator for 3-5 hours.
4. Fry on the grill until done. Serve with fresh vegetables and herbs.

We cook very tasty and soft meat using mineral water and kefir

Another amazing recipe. The whole secret is that you first need to soak the meat in a jar with a screw-on lid (!), and then marinate. Recipe for 2 kg of meat.

Ingredients:

• Mineral water “Essentuki” – 1.5 liters
• Onion - 2 kg.
• Kefir - 1 liter.
• Salt
• Coriander, not ground - 1 tbsp
• Ground coriander - 1 tbsp
• Zira - 1 tbsp
• Black pepper - 1 tbsp
• Grainy mustard - 1 tbsp
• Dried parsley -1 tbsp

1. Cut the meat into small pieces, no larger than a matchbox, and place in a three-liter jar, add three heaped teaspoons of salt. Fill everything with Essentuki mineral water to the brim. To prevent gas from escaping, close the jar tightly with a lid. And leave to soak for 1-1.5 hours. After this, the mineral water must be drained.

2. Cut the onion into half rings and place in a bowl of kefir. Add three teaspoons of salt and mash with your hands to soften the onion and release its juice. Add all the seasonings and stir.

3. Add the meat from the jar to the marinade, drain the water. Stir and leave for six hours at room temperature.

4. After six hours it can be cooked outdoors. It will be rosy and delicious. My mouth is already watering. Eh, it’s a pity that tomorrow is not my weekend, I would already run into nature to cook it.

With Dijon mustard

This is a quick option for marinating shish kebab, and it will certainly come in handy for many. After half an hour you can start frying. If you have time, it is better to keep the pork in the marinade longer, but do not leave it overnight, since pork neck is quite soft meat.

What do you need:

• 1 kg pork;
• 1 teaspoon ground coriander;
• 2 tbsp. spoons of Dijon mustard;
• 2 onions;
• a third of a teaspoon of ground black pepper;
• salt.

How to do:

1. Cut the meat into pieces, the size of which depends on personal preference. Put it in a saucepan.
2. Add mustard, ground coriander, ground pepper and stir. Mix thoroughly with your hands so that each piece is coated with the marinade. Leave to marinate while the grill is prepared.
3. When the coals reach the required temperature, thread the meat onto skewers, add salt, and place on the grill. Fry on one side so that the meat is sealed, only then turn it over - this will make the kebab more juicy. Bake until done, serve with bread and fresh herbs.

You can marinate the pork neck in mustard marinade if you need to fry the kebab on the same day

Pork shish kebab. How to cook on the grill?

First of all, you need to light the coals or wood. Next, wait until the coals completely burn out and turn gray. There should be no open flame or bright colors. The coals must be “gray-haired.”

Place more coals in one part of the grill and less in the other. Thread marinated meat onto skewers. If your part of the carcass is lean, without fat, then it is better to alternate pieces with lard, which will make the kebab more juicy.

Place the skewers on the grill, where there are more coals, and immediately start working with a fan to make the heat stronger.

The distance from the meat to the coals should be approximately 4 man's fingers (the size of the palm minus the thumb).

Soon the fat will begin to melt, drip and burn. This is a signal that it is time to turn the skewer on the other side. This way the first side is sealed, you need to turn the meat over and continue fanning. Fry the second side until the fat begins to drip and burn again.

If the fat starts to catch fire, move the skewer to another place until the fire subsides. At the same time, turn it over to the other side.

If the grill is small and there is nowhere to move the skewer, then sprinkle salt on the flame and it will go out. You should not pour water or other liquid, because the meat will not be fried, but stewed.

Then fry the ends of the pieces. If the meat is older and red, then do it in a part of the grill where there are fewer coals so that the fibers have time to fry inside. If the meat is pink and young, then it needs less time to cook; fry it on all sides where there is more heat. The main thing is that a golden brown crust appears on top. Do not overcook the kebab, otherwise it will become dry.

When the pieces are covered with a crust on all sides and the juice is sealed inside, continue to fry the kebab, turning it periodically, until cooked.

When fried, the meat becomes firmer. Therefore, press on the piece - if it is not soft inside, it means it is completely ready. When cut, the pork should not be gray, it should be slightly pink.

Remove the skewers from the grill, place them on a tray and cover with a lid for 5-10 minutes so that the temperature inside and outside is equal. After this you can serve.

The best appetizer for barbecue is pickled onions, crispy and tasty. Read my blog at the link for three ways to pickle onions.

In beer marinade

Beer quickly softens meat fibers and gives the meat a characteristic flavor.

To marinate 1.5 kg of pork you need to take:

• 2 onions;
• 500 ml light beer;
• 2 bay leaves;
• 1 tbsp. spoon of salt;
• Ground black pepper to taste.

How to do:

1. Cut the meat, sprinkle it with pepper, stir.
2. Add finely grated onion and mash thoroughly with your hands.
3. Grind the bay leaf and place in a bowl with the meat.
4. Pour in the beer, cover and refrigerate for 8 hours.

Delicious Caucasian kebab without vinegar

I don’t know why, but most people have different preferences in this regard; why many people add vinegar essence to this dish in the old fashioned way is still unclear to me. After all, this destroys the meat immediately, the fibers become tough and cannot be chewed later.

This is probably a stereotype that was imposed on us by the previous generation, or maybe just a habit. How to do it, of course, everyone decides for themselves, in this case we are considering the Caucasian option. It will obviously be delicious, so read on.

We will need:

• pork tenderloin - 2 kg
• fine sea salt - 2 tsp
• Chili pepper - 0.25 tsp
• water - 100 ml
• white wine – 100 ml
• basil - 30 g
• onions - 2 pcs.

Cooking method:

1. Cut two large large onions into large cubes; if you have small ones, take six pieces. Squeeze this mixture with your hands to release the juice. Place in the cup in which you will perform all other actions.

2. Now for each kilogram of meat, cut the tenderloin into pieces in advance, add one teaspoon of salt, mix. Sprinkle with chili.

3. Then pour in white wine, which you have previously diluted in drinking water.

4. Finally, for a piquant taste, add basil, finely chopped with a sharp knife. Stir and place in a cool place for 1.5 hours. And then fry this delicacy.

You can fry on skewers, or you can use a grill grate.

As you can see, we have guests, even the cat is not averse to pampering himself with such pieces. Ah, bliss for him. Bon appetit!

In mayonnaise

Mayonnaise is an affordable and permanent option for marinating shish kebab. To prepare it you need to take:

• 1 kg pork neck;
• 5 onions;
• 350 g mayonnaise;
• salt;
• seasoning for barbecue.

It is not recommended to include vegetable oil in the marinade with mayonnaise for pork neck, since this meat contains simple layers of fat.

Cooking method:

1. Cut the pork neck into medium-sized pieces.
2. Place them in a bowl, add salt and sprinkle with barbecue seasoning. Mix thoroughly and let stand for 15 minutes.
3. Add mayonnaise and mix so that the sauce envelops each piece, but the meat should not swim in it.
4. Cut the onion into fairly wide rings. Place half of it in a bowl with the meat and stir, then place the rest on top. Cover the container and put it in the refrigerator for 12 hours. If you want to grill the kebab on the same day, marinate at room temperature for 1 hour.
5. When stringing meat, alternate it with onion rings.
6. Fry over coals until done, turning over.

Marinades with mayonnaise can be varied by adding lemon juice, ketchup, mineral water, vinegar, mustard, soy sauce, garlic, and various spices.

Armenian pork shashlik

• 3 kg pork (neck);
• ½ lemon;
• 1 kg of onions;
• 3 bay leaves;
• 2 tbsp. l. thyme;
• 3 tsp. paprika;
• 1 tsp. black pepper;
• 4-5 tsp. salt;
• 150 ml grows. oils

Cut the neck or tenderloin into large portion pieces. Onions in half rings mode.

Transfer to a marinating container. Sprinkle with thyme and stir until it combines well with the meat.

Pour in the onion and rub it thoroughly with your hands so that it releases its juice. Mix with meat.

Add red sweet paprika and mix everything again.

Grind the bay leaf into small pieces with your hands, mix everything again.

Add salt, mix all ingredients together.

Pour in vegetable oil, it will add juiciness to the fried meat, and mix everything again.

Squeeze the juice of half a lemon.

Sprinkle with ground black pepper, mix thoroughly and compact with your hands.

This method of marinating is good because the meat is very quickly soaked in all the spices, salt and lemon juice. Literally in the time it takes us to light the grill, it will already be ready for frying.

At the same time, it can also be stored for 3 days even at room temperature, and this will only make the kebab tastier.

We light the wood and prepare the coals. They became the color of ash. Now lay out the skewers.

Initially, turn them right away, letting the crust bake so that the moisture does not escape. Then we don’t touch it for 1-1.5 minutes, and then turn it as needed.

The kebab was fried perfectly and in 13-15 minutes it was ready!

With mineral water

You will need highly carbonated water, which will marinate the meat faster and keep it soft.

For 1.5 kg of pork neck you will need 1 liter of mineral water, 3 onions, 3 bay leaves, 1.5 teaspoons of salt, 1 teaspoon of rosemary, pepper.

How to do:

1. Cut the meat into pieces of equal size and shape and place it in a bowl for marinating.
2. Add seasoning, salt and rosemary.
3. Cut the onion into rings and mash with your hands.
4. Grind the bay leaf, pour into the marinade, stir.
5. Pour in mineral water, cover the dish with film and place in the refrigerator for 4 hours.
6. Next, start grilling.

Delicious and juicy pork loin shish kebab on the bone

I always take the brisket on the bone. It makes the kebab especially tasty and juicy. Ribs are also a great choice instead of brisket. By the way, they can be baked either in pieces or as a whole ribbon.

The latter option is especially tasty and very juicy.

• 2.5 kg pork loin or ribs;
• 1 kg of onion;
• 45 gr. salt;
• 1 tsp. black pepper;
• 3 sprigs fresh basil;
• 1/2 tsp. dry basil.

We cut the pork loin by the bone into large, so good pieces.

We cut the onion into half rings; we will need quite a lot of it. Place it in a bowl with the meat.

Sprinkle with salt and grind it together with the onion.

Pepper it well.

Add fresh and dried ground basil. They smell very wonderful, but each in their own way. In a marinade they will complement each other perfectly.

Mix everything well.

We compact and press with our hands so that all the spices and salt soak each piece well. Let it marinate like this for about 2 hours.

Oh, we're going to prepare the fire. We are waiting for it to burn out and the coals to be ready.

We take out the marinated kebab, remove the onions and herbs from the pieces so that they do not burn during frying.

Thread the pieces of loin onto skewers lengthwise along the bone, without pressing too hard against each other. We make sure that the bone always faces one way.

Place the prepared skewers on the grill. Hold without turning over for about 3 minutes on one side, turn and brown for about 3 minutes on the other.

A golden brown crust should form on the fried side. Then finish frying, turning more often so that the pieces cook evenly.

After a while, turn the skewers and fry the loin from the bone side. There is usually fat there, so the kebab will never burn.

Place on a sheet of lavash and sprinkle with onion rings.

Loin on the bone, it’s incredibly tasty, the juice just flows from it!

A large piece, aromatic, juicy, not overdried, with a small amount of fat - what could be tastier!

With kefir marinade

Thanks to kefir, the meat turns out tender, and chili pepper gives it spiciness.

For the barbecue you will need:

Pork loin shashlik

• 1.5 kg pork neck;
• 2 glasses of kefir;
• 1.5 teaspoons of sugar;
• 2-3 onions;
• salt;
• 1 chili pepper;
• ground black pepper;
• fresh herbs (dill, basil, green onion).

How to do:

1. Cut the meat across the grain into large pieces. Place it in a marinating bowl.
2. Cut the onion into thick rings and place it in the bowl with the meat.
3. Add chopped greens.
4. Remove the seeds from the chili, cut into rings, and add to the marinade.
5. All that remains is to add salt, ground pepper and granulated sugar.
6. Pour kefir over the pork with the ingredients for the marinade, cover, and put in the refrigerator overnight.

Kefir marinade for pork kebab is one of the most common

How to marinate pork neck kebab so that the meat is juicy

How to marinate the neck so that the meat is juicy?

First, I will write what everyone probably knows. The meat should be fresh, chilled, and not frozen - this makes the most delicious kebabs.

Although, I admit that I have also made it from frozen - from buckets of marinated kebabs that are sold in the supermarket, it also turns out delicious. Apparently, I’m not an esthete) But still, the best result is when you buy fresh meat and marinate it yourself, and there’s nothing very complicated about it.

I find the best marinade is just add onion, salt and pepper and let sit. I have a friend who is a barbecue professional, her dad has a barbecue, and she marinates perfectly, in her own juice. Enough onion, salt and pepper to make a wonderful, juicy neck kebab. But, if you want to try something more original, then I offer you other options for marinades.

In general, the most delicious kebab I tried was the one I cooked for my birthday, and it was the simplest. Now I will tell you how to do it.

The secret ingredient to a good marinade is onion. You need to take an equal amount of onion and meat, at least in volume, onion is lighter in weight. That is, per kilogram of neck is about half a kilo of onion, and then see for yourself that the volume is approximately the same.

Products:

• Salt,
• Pepper,
• pork neck – 1 kg,
• onion – 300-500 gr.

1. Cut the pork neck into pieces, not too large, about the size of a matchbox. Cut an equal amount of onion into rings.

2. I don’t know exactly about salt, but many people recommend adding salt at the very end, and that’s what I did. Add pepper, mix well.

3. Someone crushes onions with salt, then puts meat in it. I mashed the meat and onions well. Experiment here yourself.

4. Cover with a lid or cling film. Place in the refrigerator overnight. Before cooking, add salt to your taste. Thread the meat onto skewers or into the grill.

5. Fry on the grill until done.

With pomegranate juice

For 3 kg of meat you will need:

• 5 onions;
• 500 ml pomegranate juice;
• 1 tbsp. spoon of salt;
• ground black pepper;
• khmeli-suneli;
• coriander.

How to do:

1. Cut the pork into pieces 4x4x4 cm.
2. Grate three onions, cut 3 onions into rings, quite thick.
3. Place the meat in a bowl, add salt, sprinkle with suneli hops and coriander.
4. Pour in the pomegranate juice and mix well with your hands.
5. Add all the onions and stir again.
6. Cover and refrigerate. You can put a weight on top.
7. The next day you can start grilling meat over coals.

Recipe for Armenian pork kebab in its own juice

Probably everyone is looking for such a creation, and to be honest, I am too. I searched the Internet for such a miracle and finally found it. I advise you to try this option, and it uses only pepper and salt.

Well, one more thing, this is a trick, I advise everyone to watch it, I can also add from myself that you can add vegetable oil to the meat, then the spices will better flavor the kebab.

A man who lives in Armenia shows and tells, and believe me, he definitely knows a lot about this matter. In addition, it shows how to determine the very moment when the coals are ready, don’t miss it. So, let's watch this video.

In a spicy marinade with yogurt

For 1 kg of meat you will need the following ingredients:

• 3 tablespoons of natural and unsweetened yogurt;
• 15 ml vegetable oil;
• 4 onions;
• ½ teaspoon each of red and black ground pepper;
• 5 g coriander;
• 2 pinches of ground bay leaf;
• ½ teaspoon basil;
• on the tip of a chili knife.

How to do:

1. Pass the onion through a meat grinder or grind in another way until pureed.
2. Mix onion pulp with yogurt and all seasonings.
3. Cut the meat, put it in the marinade, and refrigerate for 6 hours.

Six interesting marinade recipes

Pork neck is marinated in everything! Recipes include tea, tomato, spicy, kiwi and oil marinades. Absolutely all “meat” spices are suitable for it – basil, rosemary, thyme and peppercorns. It is important that the pork is well soaked in the marinade, which is very easy to prepare.

Tea

How to prepare tea marinade:

Step 1. Cut the onion into half rings, grate the garlic using a fine grater.

Step 2. Add tea, garlic, chopped onion, mineral water and lemon juice to the meat, season with ground pepper mixed with salt.

Step 3. Mix everything well so that the oolong leaves absorb moisture and begin to give the meat a delicate aroma and creamy taste.

Step 4. In order for the kebab to marinate well, it must be put in the refrigerator for 6 hours.

Step 5. The meat can be threaded onto skewers or placed on a grill, then baked over coals.

Tomato

Required:

• dried tomatoes – 20 g;
• ground coriander – 10 g;
• cumin – 3 g;
• sweet paprika – 5 g;
• onion without peel – 250 g;
• parsley, cilantro - 3 sprigs each;
• vegetable oil (preferably olive) – 100 ml;
• pure ordinary water – 100 ml;
• add pepper (black) and salt to taste.

The marinade can be made in 15 minutes.

How to cook:

Step 1. Spices are added directly to the meat.

Step 2. Place sun-dried tomatoes, finely chopped onion, herbs, salt in a deep bowl and stir until juice appears.

Step 3. Mix the spiced pork with the marinade, add water, olive oil and marinate in the refrigerator for 6 hours.

Step 4. Fry the meat over coals.

Spicy

Required components:

• garlic – 3 cloves;
• soy sauce – 70 ml;
• flower honey – 20 g;
• half a teaspoon of salt;
• chopped fresh sage – 5 g;
• olive oil (refined) – 60 ml.

It will take 15-20 minutes to prepare.

How to do;

1. Grate the garlic into a bowl, add chopped sage;
2. Pour soy sauce into the same bowl, add honey, oil and salt. Mix well;
3. Marinate the sliced ​​pork neck pieces and refrigerate for about 3 hours.

Caucasian marinade

Required for 1.5 kg of meat:

• 800 g onions;
• lemon;
• 25 g kiwi pulp;
• black peppercorns;
• salt.

It will take 20 minutes to prepare.

How to do:

1. Take onions in approximately the same quantity as the meat. Peel and pass through a meat grinder, squeeze out the juice;
2. The main feature of the Caucasian marinade is kiwi. Mash it with a fork or grind it with a blender. Kiwi perfectly softens even tough meat, and the main thing here is not to “overdo it.” For 1 kg of meat, take no more than 15 g of pulp;
3. Add pepper ground in a home (manual) mill to the marinade; do not use ground pepper from bags. If you don't have a mill, just pound the peas in a mortar. This pepper has an excellent taste that will only highlight the taste of the meat;
4. Mix all prepared ingredients with pork, add bay leaf, a little lemon juice and salt. And marinate in this mixture, and after two hours you can already fry the kebab;
5. Note: before cooking, the peppercorns must be heated in a frying pan (without oil!). After this, grind it and add it to the pieces of meat along with salt.

Fast

Required for 1 kg of meat:

• kiwi – 2 pieces;
• onion – 0.6 kg;
• peppercorns, salt - all to taste.

It will take 10-15 minutes to cook.

How to cook:

1. Peel the kiwi and mash it with a fork;
2. Chop the onion into rings;
3. Combine pork, puree and onion. Season to taste;
4. Place a weight on top and leave for half an hour;
5. Fry meat on coals.

Marinade with oil

For 1 kg of meat you will need:

• salt, ground peppercorns - all to taste;
• 30 g paprika;
• 50 ml sunflower oil.

Marinade preparation time: 15 minutes.

Recipe:

Grind the pepper by hand in a mill. Mix it with salt. Add this mixture to the meat and stir. Add paprika, pour in sunflower oil. Leave in the refrigerator overnight.

Read how to make flavorful peanut butter at home.

Take note of the recipes for juicy pork loin in the oven with herbs and spices.

How to cook beef langet - a very tasty and at the same time simple dish that is served in restaurants.

In orange marinade

An original kebab can be prepared by marinating pieces of pork in orange juice.

For 1 kg of pork neck you will need 2 oranges, 1 tablespoon of vegetable oil, 3 tablespoons of soy sauce, allspice, ground black pepper and salt to taste.

How to do:

1. Squeeze the juice from two oranges. You should get approximately 130 ml.
2. Cut the meat into medium-sized pieces.
3. Sprinkle it with allspice and black pepper and stir.
4. In a separate bowl, combine the liquid ingredients: orange juice, vegetable oil, soy sauce and mix.
5. Pour in the pork, stir, place a weight on top and refrigerate overnight or for at least 6 hours.
6. Thread the marinated pieces of meat onto wooden skewers or skewers and bake until done on the grill or grill.

You can not only marinate pork in orange juice, but also string pieces of fruit onto skewers

How long does it take to marinate pork kebab in mayonnaise? Duration and stages of marinating meat

Pork kebab in mayonnaise is perhaps the recipe around which there is the most controversy. Someone is judging. As one of my friends with Georgian roots said, “putting chicken wings in mayonnaise is bad manners.” Needless to say, after that we didn’t invite her to picnics; we don’t need arrogance, the main thing is that it’s delicious. I really think the best option for dry chicken meat is mayonnaise. But many people also use it for pork.

I have no prejudice against mayonnaise when frying. I think that mayonnaise does its job much better than sour cream. After all, mayonnaise is essentially vegetable oil. That is, it helps create a crispy crust. And sour cream is essentially milk, that is, water. What can it contribute? I can’t forget the experiment of the brilliant cook Oksana Putan, when on one baking sheet the chicken was coated with mayonnaise, and on the other with sour cream, the second one turned out pale and unpresentable. And if you are afraid of chemicals, then make your own mayonnaise, it is very simple.

Products:

• Neck – 1.3 kg,
• Onion – 600 gr,
• Spices – 2 tbsp. l.,
• Salt – 1 tbsp. l.,
• Mayonnaise – 300 gr.

1. Wash the meat and dry with paper towels. Cut into medium pieces and place in a bowl.

2. Add salt and spices (to taste, for example, a set for kebab).

3. Grate one onion on a coarse grater or grind with a blender. Its juice will soak the meat.

4. Cut the rest of the onion into thick rings.

5. Add mayonnaise and mix well.

6. Cover the meat with a lid and place in the refrigerator overnight.

7. Fry the meat on the grill for about 30 minutes, turning regularly.

After 30 minutes, the kebab is ready.

How to properly marinate pork kebab in vinegar and mayonnaise? In fact, there is a recipe that combines mayonnaise and vinegar. This is how one of my friends does it. First, a liquid marinade is prepared: 9 percent vinegar is diluted with water in a ratio of 1 to 4. The meat is mixed with onion, cut into rings, then poured with the marinade. Leave it like this overnight or for five hours. Then, about one hour before frying, the vinegar marinade is drained and mayonnaise is added to the meat. The kebab turns out unusually soft and juicy.

In oriental marinade

Shish kebab prepared according to this recipe has a pleasant sourness and the aroma of oriental seasonings.

For 1-1.5 kg of pork you will need:

• 40 ml wine vinegar;
• 4 cloves of garlic;
• 2 onions;
• 100 ml sesame oil;
• 2 chili peppers;
• 2 pinches of ground cloves;
• 1 teaspoon sugar;
• 5 g thyme;
• ½ teaspoon rosemary;
• 1 pinch of ground cinnamon.

How to do:

1. Finely chop the onion, chili pepper and garlic.
2. Add all seasonings.
3. Pour in the oil and wine vinegar, stir.
4. Marinate the shashlik from the neck and leave overnight.

How to cook juicy kebab in the oven

Usually shish kebab is fried over hot coals, but it can just as well be cooked in the oven. After all, the main ingredient in kebab is meat.

You will need:

• pork neck – 1 kg;
• juicy onion – 200 g;
• 60 ml refined oil;
• 3 g black pepper and 10 g salt.

For the kebab sauce:

• 2 kg of tomatoes without skin;
• 2 kg of sweet pepper;
• 2 large onions;
• 1 bunch each (cilantro, marjoram, basil, parsley);
• garlic – 8 cloves;
• 50 g adjika;
• Add suneli hops, salt and black pepper at your discretion.

The preparatory process will require about 6 hours, the cooking process will take 20 minutes. A 100 g serving contains only 359 kcal.

How to do:

Step 1. Sprinkle the prepared shish kebab pieces with ground pepper and season with salt.

Step 2. Finely chop the onions, mash until juice appears, add to the meat, and mix with your hands. All that remains is to pour in the oil and season. To marinate, place in the refrigerator.

Step 3. Before frying, place the marinated pork pieces on skewers. Grill the kebab in the oven using the “fan and general grill” mode. This mode can replace a spit, so you can cook large portions of meat.

Step 4. For the sauce, rinse all vegetables and herbs. Grind the bell pepper into a puree.

Step 5. Grind the peeled tomatoes. If there is a lot of juice, drain it and cook the pulp until thick;

Step 6. Add bell pepper puree, garlic to the tomato mixture and season with spices.

Step 7. Place the sauce in a wide bowl, top with thin red onion rings and herbs.

In ginger

For 1 kg of pork neck you will need the following ingredients:

• 10 g fresh ginger root;
• 50 ml white wine vinegar;
• 1 teaspoon brown sugar;
• 100 ml soy sauce;
• 1 onion;
• 50 ml vegetable oil;
• 2 cloves of garlic;
• ground black pepper to taste.

How to do:

1. Cut the pork into pieces.
2. Grate the garlic, ginger and onion.
3. Pour in wine vinegar, soy sauce and vegetable oil, add pepper and sugar, stir.
4. Place the meat in the marinade, mix well and leave to marinate for 2-3 hours.

Marinade for shish kebab with tomatoes (tomato juice) and onions - a recipe for juicy and soft pork

Marinade with tomato juice or tomatoes and onions is a combination of sweet and sour “notes” at the same time!

List of ingredients:

• pork – 2 kg;
• onion (large) – 1 pc.;
• tomatoes – 2 pcs.;
• salt (coarse) – 15 g;
• pepper mixture – 10 g.

Cooking process:

1. It is recommended to choose the neck part of pork or the neck itself as meat for barbecue. Before starting the pickling process, it should be washed. Cut into large pieces.
2. Peel the onion and pass through a large-mesh grater.
3. Wash the tomatoes, remove the stem, grate them with large honeycombs; you don’t need to use the skin, you just need to throw it away.
4. Sprinkle salt on top.
5. Mix with your hands, bringing the mixture to a homogeneous consistency.
6. Leave for 2.5 hours.
7. Before sending for frying, the kebab should be seasoned with an aromatic mixture of peppers.

The juiciness and tenderness of the meat is ensured thanks to the unusual variation of the marinade.

Quick kebab marinated in kiwi (without vinegar) – you’ll be amazed how soft the meat is

What you will need:

• pork (shoulder, ham, neck) – 1 kg;
• kiwi – 1 medium fruit;
• lemon – 1 pc.;
• dried thyme – 0.5 tsp;
• ground mixture of peppers – 0.5 tsp;
• salt and other seasonings - to taste;
• bay leaf – 1 pc. (optional).

Cooking method in stages:

1. This marinade is ideal for tough pork - it softens the meat very effectively. Cut the pork flesh into pieces for shish kebab. Determine the size yourself, but focus on pieces 3x4 cm. Pour into an enamel or plastic container in which it will be convenient to marinate.
2. Peel the kiwi and grind with a blender or fine grater to obtain an almost homogeneous paste.
3. Squeeze the juice from a quarter of a lemon and pour it over the meat. The rest is cut into large pieces and also sent to the pork, stir.
4. Pour kiwi puree into it and add spices (no need to add salt yet). Mix everything thoroughly.

An important point: you cannot marinate meat in kiwi for more than 2 hours! The muscle fibers will simply break down, and the raw pork will have a stew-like consistency. To obtain the softening effect, 30-60 minutes will be enough, depending on the hardness of the raw material.

Source of the article: https://molokook.ru/marinad-dlya-shashlyka-iz-svininy/

Choosing meat

Before you make a shish kebab, you first need to choose the meat for the shish kebab. Some people are sure that preparing pork kebab is as easy as shelling pears, and it can be made from any part of the pig, but this is not entirely true.

What exactly is a juicy kebab from the point of view of technological culinary processes? It is meat with sufficient fat that is marinated using acids and aromatic spices and then cooked over charcoal, such as on a traditional grill or barbecue.

You should choose meat for shish kebab based on the preferences of future eaters - for example, my family really likes tender meat, so we most often cook shashlik from pork neck.

If you don't really like pork neck

(some people like darker, richer meats), you can purchase
ham, loin, or shoulder
.

By the way, if you are thinking about what kind of meat is best for barbecue, and the seller insists on offering ready-made marinated cuts, I advise you to refuse.
The fact is that a vinegar-based marinade fights off the stale smell; often unreliable sellers simply sell stale goods. If you are thinking about which part of pork is best to use for barbecue, then I will give you some recommendations:

• choose chilled pork - steamed pork is good for those who know how to cook it, but frozen pork is absolutely not juicy;
• No one makes dietary kebabs, they don’t exist (unless they are made from fish or seafood), so choosing a piece without fat at all is only transferring the product, thin layers of fat make the finished dish tender and juicy;
• choose the freshest possible meat - the most delicious kebab is prepared from it;
• the presence of bones in your dish is purely your choice, but if you are making a classic kebab on skewers, then it is better to take meat without bones;
• If you're going to grill, pork loin on the bone is a great choice.

The next thing to do is to marinate the kebab deliciously. Juicy and flavorful pork kebab requires a good marinade and a long time.

Marinating meat is not too difficult - after all, you can buy a ready-made marinade and make juicy pork kebab. But if you want a homemade taste, then it’s better to figure out once and for all how to deliciously marinate any meat.

Preparing the marinade

I'll talk about a few basic meat marinades that you can use to create your own marinade recipes. A good marinade should be:

• sour - acid is required to prepare the meat; after the sour marinade, young fresh pork is cooked in just a few minutes;
• slightly spicy - spiciness is needed to highlight the taste of the meat. Remember that heat treatment of a product always reduces the pungency;
• sweetish - the balance of taste is achieved approximately as follows: the meat should be three quarters sour, and one quarter sweetish
  . This does not mean that some of the pork should be coated with sugar, but rather just a description of the taste;
• unsalted - salt perfectly emphasizes the natural taste of meat and helps the sour marinade interact better with fiber, but only if you add it literally an hour or two before the actual preparation of the dish. It’s better to salt only the marinade
  ; you don’t have to add salt to the finished dish - the taste of the meat will already be slightly salty.

How to marinate other types of meat? Poultry and beef for barbecue can be prepared in the same way, you just need to take into account that the bird will need less time.

And if you want an amazingly delicious game kebab, then don’t forget to let the meat hang out for a while - this way you can remove excess blood.

Calorie content of foods possible in the dish

• Boar ham – 113 kcal/100g
• Pork – 259 kcal/100g
• Pork – lean roast – 184 kcal/100g
• Pork – chop on the bone – 537 kcal/100g
• Pork – shoulder – 593 kcal/100g
• Pork – schnitzel – 352 kcal/100g
• Fatty pork – 333 kcal/100g
• Pork meat – 357 kcal/100g
• Ground black pepper – 255 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Mayonnaise Provencal – 624 kcal/100g
• Salad mayonnaise 50% fat content – ​​502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Wine vinegar (3%) – 9 kcal/100g
• Vinegar – 11 kcal/100g
• Vinegar 9% – 11 kcal/100g
• Balsamic vinegar – 88 kcal/100g
• Apple vinegar – 14 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Onions – 41 kcal/100g

Calorie content of foods: Pork, Mayonnaise, Onions, Salt, Ground black pepper, Water, Vinegar