I live with mother. Our relationship is difficult, but at the same time I always repeat to myself: we remain children as long as our parents are with us. My dad died, only after that I appreciated the size of the loss. I really miss him. I understood a lot only as I grew up. In general, this is a small lyrical digression. There are some things that I have never done in my life. It has already become the custom that I cook everything to eat, except for a few dishes. Mom always makes them. I can’t even say for what reason. Probably, I just didn’t find myself in such a position that there was simply no one to help. For example, only mother bakes Easter cake. Also, only my mother always marinated the meat for barbecue. Basically, we marinate it at the dacha. And since I only come for the weekend and don’t have time to do anything there during that time, my mother simply did it herself so as not to distract me. But I found myself in such a situation that we arrive at the dacha only at the time when we need to light a fire. Due to health reasons, our entire family eats only chicken. That’s why we only make grilled chicken (whitefish) in nature. For his birthday, my son ordered pork kebab. I remember that lately it turned out dry for us. I tried to find out the reason. Everyone agreed that pork now is herbivorous piglets. They don't even melt fat. That's why it's a kebab.
For pork kebab, it is best to use the neck or shoulder, but not the ham (back). Since my son doesn’t like fatty meat, I opted for the shoulder blade. The meat must be fresh (not frozen). I cut the meat into large rectangular pieces. Then I marinated it in ready-made mustard. It softens even tough meat well. Leave for an hour. You can use any of the marinades (carbonated mineral water, kefir or yogurt, freshly squeezed pomegranate juice, lemon juice with zest, tomato juice, etc.) I decided to marinate in a mixture of mayonnaise and sour cream in approximately equal proportions. I left it for another couple of hours. Just before leaving for the dacha, I cut the onion into rings (then I string these rings onto skewers between pieces of meat). I mashed this onion with salt and barbecue spices and mixed it with the meat. In general, it is recommended to add salt just before skewering. But I was afraid that the large pieces would not be salted. When my mother saw the size of the pieces, she grabbed the knife. I barely stopped her. She was sure that the meat would not be cooked. I strung large pieces lengthwise. During the season, I also string tomatoes between pieces of meat, in addition to onions. You need to turn it over, avoiding dripping (my men fry).
For the first time, the result was a kebab that was perfectly fried inside, juicy and soft. Even my mother was surprised. I saved the recipe as a note.
Shish kebab soaked in this way turns out to be less fatty, cooks faster, and the meat itself is more tender..
Cut the pork into pieces the size of a child's fist. If you find any fat, leave it. He will burn at the stake. Place the meat in a bowl. Mix mineral water and vinegar. Dissolve two tablespoons of salt in hot water and cool. Add to mineral water. Pour this mixture over the meat (so that it is completely covered). Leave for at least 8 hours in the refrigerator.
After 8 hours, drain the marinade. We squeeze out the meat. DO NOT rinse! Add spices and mix. Use seasoning to suit your taste – spicy or not.
Salt the meat well.
Add mayonnaise (preferably the fattest one). Homemade or not doesn't matter. It will still burn in the fire.
To make the meat more tender, add onion to it no earlier than 4 hours before frying. Preferably when leaving home. Cut the onion into rings as usual.
We will need pita bread to serve the meat. Line the plates with them. It will perfectly retain the flavor of the meat.
The shish kebab is grilled as usual, on coals. It is advisable to use fruit trees for firewood. It cooks a little faster than usual because it is more tender. When frying, such a kebab should be basted with plain water.
Cooked meat is best eaten hot. This kebab is not so greasy and is well digested even by children. Bon appetit! =)
luybimyeretsepty.ru
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Pork shish kebab
I tried this marinade and did not regret it.
pork shoulder with pomegranate juice
cut the meat into pieces
add spices and salt
Grind the onion in a blender or food processor
dump onions into meat
grind a bunch of cilantro in a blender
add this to the meat and pour pomegranate juice (about a quarter of the bottle), and naturally mix everything thoroughly. For all “sour” marinades (vinegar, wine, citric acid), I always take an enamel bowl, because the marinade in it turns out better, IMHO.
and in the refrigerator overnight
This is what a shish kebab looks like in front of the grill
In principle, this could be the end of it, post the final photo and that’s it. but then it turned out that I forgot to buy dry fuel for kindling. I had to use the old grandfather’s method for lighting coals. It always irritates me when, in nature, healthy men wave all sorts of cardboard over the coals for half an hour, and then feel at least like Prometheus with a proud look walking around barely smoldering coals.
in fact, everything is as simple as an orange.
I needed a roll of toilet paper and sunflower oil
we unwind several turns of toilet paper from the roll, wrap one end inward - as if we get a paper container
pour sunflower oil into it (or any flammable mixture such as diesel fuel, gasoline, etc.). Place it on the bottom of the grill, take a grate, place it over the paper and place coal on top. Set fire to the oil. It burns for a long time with a lot of heat + we we have strong traction due to the grate. A few minutes and your coals are ready
and now the final photo
yummybook.ru
Pork shoulder shashlik with apples
We are used to preparing kebabs by stringing meat with onions and tomatoes onto skewers. We suggest trying a new version with apples, it turns out very tasty
INGREDIENTS
- 900 g pork shoulder pulp with fat
- 4 strong sweet and sour apples
- 300 ml apple juice
- half a medium lemon
- 4 tbsp. l. Dijon mustard
- 4 bay leaves
- 1 tbsp. l. mixture of allspice and black peppercorns
STEP-BY-STEP COOKING RECIPE
Remove the zest from the lemon using a fine grater and squeeze out the juice. In a bowl, mix half the apple juice, lemon juice with zest and mustard.
Crush the bay leaf, allspice and black pepper in a mortar rather coarsely and add to the marinade. Stir.
Dry the meat with paper towels and cut into rectangular pieces approximately 4 x 2.5 x 2.5 cm. Place the meat in a bowl with the marinade and mix thoroughly with your hands so that each piece of meat is coated. Cover with film and leave in a cool place for 2-4 hours.
Light the coals - they should burn well and turn gray with ash. Cut the apples into quarters, remove the core, and cut the pulp crosswise into large slices.
Shake the pieces of meat from the marinade and thread them onto skewers, interspersed with apple slices (careful so that the apples do not break). Cook over coals, brushing the kebab with marinade from time to time, for about 20 minutes.
Add the remaining apple juice to the marinade, add salt and pepper, boil the mixture for 2-3 minutes. Strain and serve as a sauce for barbecue.
www.gastronom.ru
03.07.2009, 22:36
Yolk@ Moscow region
03.07.2009, 22:55
I think it should be delicious on the grill. You can try baking it with vegetables.
03.07.2009, 22:57
I bought a pork shoulder and now I’m struggling. Will it be a very dry kebab?
I’ve already marinated one and a half kilos in kefir (by the way, how many onions do I need?), and one and a half kilos are lying around waiting for mineral water. Maybe it’s not worth another 1.5 kg from the shoulder blade (really, where should I put the chopped one?), what do you think?
And also, how long should the meat be marinated? Kebabs are tomorrow at 4 pm, but I marinated them now - will they marinate?
I almost always take a spatula - it doesn’t turn out dry at all. And I marinate it with pepper, salt, and onion (without any kefir or vinegar) and it seems to me that even 1 hour is enough (we sometimes put it in a bag or pan and marinate it while we go, and then fry it right away). :) So don’t worry ! Bon appetit!
03.07.2009, 23:14
Thank you, you reassured me.
What about the onions? how much is needed for one and a half kg of meat?
And if you have millet with pepper, salt and onions, then you don’t need any lemon or anything else sour?
What’s the best way to baste kebabs when they’re already on the spit? For example, kefir, what to pour it over?
03.07.2009, 23:17
03.07.2009, 23:21
don't worry, I think everything will work out great. If you don’t overcook it on the fire, it won’t be too dry. There is more than enough time for the meat to marinate. but I still love it more from the neck...
How do you marinate meat in mineral water?
I’ve never marinated before, but I found a recipe here for a mold: pour essentuki over the meat, squeeze lemon in, add spices and onions. I have some problems with salt. Some say that salt draws moisture out of meat, so you need to salt it right before cooking, about 20 minutes before, while others salt it right away. I'll probably add some salt right away. I can’t imagine how meat can be salted if you salt it 20 minutes before frying.
What to pour over meat while cooking?
03.07.2009, 23:33
I always add salt at the marinating stage, otherwise it will be completely unsalted later. but adding salt on top is not the same.
and you can’t water it while cooking (if this is strictly according to the rules). that is, it is possible and necessary to fill the flame. but liquid should not get on the meat, since when frying the meat a crust forms, which retains moisture inside the meat, due to which it remains juicy inside. if you pour it on top, the crust softens, the meat loses moisture, and the kebab turns out worse than it could have been.
Greetings, my dear blog guests! Spring is in full swing, which means it's time for picnics and barbecues. Agree that preparing them correctly is a real art. After all, even the best meat in the hands of an inept cook can turn into a “rubber” piece. A properly selected marinade for pork kebab will help save you from such disappointment.
This is exactly the kind of treat we will be preparing today. However, without a high-quality main product, it is unlikely that you will be able to prepare a tasty dish. When choosing, be sure to pay attention to freshness. The piece should be elastic and even. There should be no dried blood, mucus or any other liquid on it.
Be sure to take a closer look at the color. Fresh young piglet is light pink in color. If there is a layer of fat there, it should be white. Remember: not creamy, not yellowish, but snow-white! And also, be sure to smell the product on offer. If its aroma gives you unpleasant emotions, refuse such a purchase.
Well, choose which delicacy you like best. There are many options for spicy mixtures. Today I will introduce you to ten proven recipes. Among them there is the usual vinegar one, which will appeal to connoisseurs of classic taste. For gourmets, methods with kiwi or pomegranate juice are good.
Recipe for marinade for shish kebab from 2 kg of pork with vinegar and onions
This option can be called a “classic of the genre.” Meat marinated in this way has a breathtaking aroma. A significant advantage of this recipe is that it does not require overseas products. And I think every kitchen has an onion with vinegar.
In this case, it is better to use pork with a light layer of fat. For example, the neck. Don't take too lean a piece. The vinegar will dry it out and as a result it may become harsh.
As for acid, you can use 70% vinegar or traditional table vinegar. When using the first one, do not forget to dilute it with water. And don’t neglect safety measures.
The essence is very caustic, so if even a drop gets on the skin, rinse the area thoroughly with running cold water.
It is safer to use 9% vinegar. It is he who will be present in the recipe described below.
What you need for 2 kilos of pork:
- Onions – 2 large heads
- Salt – 2 teaspoons
- Sugar – 1.5 teaspoons
- Hot red pepper, ground black and paprika - to taste
- Vinegar 9% - 4 tablespoons
- Cold boiled water – 120 ml
How to cook:
We wash the pork, dry it and cut it into rectangular slices.
Do not cut barbecue meat into cubes. It is much more convenient to thread thin pieces onto skewers. And they will cook more evenly this way.
Wash the peeled onion. Then we chop it into thin strips. The main thing for us is to ensure that the onion gives off all its aroma and taste. If you like it roasted over a fire, you can peel a couple more onions. Cut them into rings and string them onto skewers along with the kebab.
The mixture with vinegar very quickly saturates the muscle fibers. Just wait an hour and you can proceed to the next stage.
There is one more secret: add a raw chicken egg to the meat (you need to beat it well before adding it to the total mass). The yolk neutralizes the strong vinegar aroma. And the protein will create a protective film on the pieces, which will additionally preserve their juiciness.
Thread the marinated pork onto skewers. Next, light the grill and fry the delicacy over coals until cooked. While frying, baste with remaining sauce.
Marinade for pork shish kebab with tomato juice
The food prepared according to this recipe turns out so juicy and aromatic. It has light notes of sourness and a bright, rich taste.
This delicious dish is prepared with tomato juice. Canned can be used. Well, if you cook shish kebab in the summer or even in the fall, when the tomatoes are ripe, you can take fresh fruits, puree them and use this pulp to make a spicy mixture. In our family, everyone believes that tomatoes and meat are best friends.
What you will need:
- Shoulder fillet – 1.5 kg
- Onions – 5 medium sized heads
- Mixed peppers - to taste
- Khmeli Suneli – a little
- Red hot pepper - to taste
- Tomato juice – 300 ml
- Salt - to taste
Preparation:
Wash the spatula, dry it from water and cut into medium pieces. Transfer to a bowl.
Remember: you need to marinate in glass or enamel containers. It is resistant to acids present in the aroma mixture.
Add salt, pepper, hops-suneli, paprika. Peel the onion and cut it into 4 parts. And then we put it in a blender bowl and grind it into puree. We send it to the marinade.
And mix well. Top it all with tomato juice. It should completely cover the meat. Place the bowl in the refrigerator.
Let the pieces marinate. This will take approximately 2-3 hours.
Light a fire and bring the coals to the required heat. Place the pieces evenly on the barbecue grill.
Fry until done. From time to time we pour the remaining juice over our culinary masterpiece. How tasty and tender it will turn out!
Quick marinade with soy sauce
Do you want the meat to be soft and juicy without fiddling with it for half a day? Prepare it according to this recipe and make sure that this is the most delicious and fastest kebab you have ever tried.
Since soy sauce is used here, which itself is salty, there is no need to add additional salt to the ingredients. Otherwise it’s easy to ruin everything.
By the way, this marinade for pork kebab can be used for any other meat. For example, beef, lamb or chicken. Check it out and you won't be disappointed!
What we need:
- Fillet – 1 kg
- Soy sauce – 200 ml
- Crushed black pepper - to taste
- Herbes de Provence - a little
- Garlic – 3 cloves
Preparation:
Divide the pre-washed and dried tenderloin into small pieces. Transfer to glass or enamel container.
Sprinkle Provençal herbs on top and season the mixture. Pour soy sauce over it all and leave to marinate for 1-2 hours.
During this time, everything for the picnic will be ready. All that remains is to light the grill and prepare the grill. And fry the aromatic treat over coals until cooked.
How to make marinade with mayonnaise and onions
This option is good for lean pork. Filled with such a spicy mixture, it will be tender and soft. By the way, you can marinate veal and chicken in the same way.
I recommend trying to make yours in five minutes. It does not contain starch or other harmful additives. Well, if you can’t make it yourself, then cook it with a store-bought one. But buy the most natural sauce with high fat content.
As for the onion, you can experiment here too. Take your choice of white or red. To give it maximum flavor, grind it into a paste. For example, in a blender, on a grater, or finely chop with a knife.
What do we need:
- Tenderloin – 1 kg
- Onions – 750 g
- Mayonnaise – 250 g
- Crushed paprika – ½ teaspoon
- Salt - to taste
- Ground black pepper – ½ teaspoon
- Chopped coriander – 1 teaspoon
- Sumac – 1 teaspoon
Let's get started.
First of all, peel the entire onion. We wash it and separate about 200 g. We cut it into 4 parts and place it in the bowl of a blender or food processor. Puree it and mix with mayonnaise. Cut the rest into centimeter rings.
Wash the tenderloin, dry it and cut into long pieces. Sprinkle salt and spices on top. Next, add the onion-mayonnaise mixture to the meat and mix well. Place a layer of onion rings on the bottom of the container in which we will marinate. Place pieces of pork on top of them. And so alternate these layers to the very top of the dish.
Please note: the topmost layer should be onion.
Cover the dishes and place in the refrigerator for 3-5 hours.
Place the finished pork on skewers, alternating meat pieces with onion rings. And fry on coals until golden brown.
Video recipe for marinating pork shish kebab in mineral water
This option is so simple that even a novice cook can cope with its preparation. The main secret here is to use highly carbonated water. Gas bubbles will speed up the process of penetration of spices into muscle fibers. In addition, water will not dry out the pork and will not affect its real taste. Do you want to taste the most delicious and juicy kebab? Then prepare it according to this recipe.
If you like a little sourness, make it with mineral water and lemon. It is enough to add the juice of one citrus and the taste of the dish will radically change.
Pork shish kebab on kefir
The advantage of a marinade based on a fermented milk product is that it makes the meat very juicy and tender. Although, it will take more time for good penetration.
It can be replaced with fermented baked milk or natural yogurt. In fact, this marinade for pork kebab involves the use of any fermented milk product that contains bacteria that provoke the fermentation process. If you marinate lean meat, it is better to use richer kefir..
What you need to buy:
- Neck – 1.5 kg
- Onions – 3 pcs.
- Paprika – 1 teaspoon
- Salt – 1 teaspoon
- Lemon – half
- Ground black pepper - to taste
- Kefir – 1 glass
Preparation:
We wash the fillet, dry it with a paper kitchen towel and cut it with a knife. Do not chop the pieces too much: they should be about 5-6 cm long and oblong in shape.
We clean and wash the bulbs. Then grate one on a fine grater. We cut the other two into rings. Send the onion pulp to the neck and mix these ingredients thoroughly so that the mass is evenly distributed.
Next, add onion rings, salt and spices. Sprinkle it all with juice squeezed from half a lemon. We also pour in the fermented milk product and mix thoroughly. Cover the container with a lid and leave in the refrigerator for 8-10 hours.
If you are going on a picnic in the morning, then it would be good to make this mixture in the evening. The softened and almost ready-made pieces will just need to be held over the grill for just a few minutes.
Recipe for marinade with mayonnaise and lemon
The presence of citrus in the aromatic mixture speeds up the marinating process. After just 3-4 hours you can safely fry the yummy food. Believe me, you won't be disappointed!
This option is good because it can be used both for lean meat and for a piece with a good fat layer. The kebab prepared according to this recipe comes out very tender, juicy and tasty.
What you will need:
- Tenderloin – 3 kg
- Onions – 1 pc.
- Lemon – 1 fruit
- Mayonnaise – 250 g
- Soy sauce – 2 tablespoons
- Salt - to taste
Let's start already.
Cut the pre-washed and dried meat into pieces. Now you need to add salt and put it in a container where it will marinate. Mix it with onion cut into thin half rings.
Pour boiling water over the citrus. Then cut into 2 parts. Grind the first into thin slices, and squeeze out the juice from the second.
Add lemon slices to the tenderloin and add citrus juice. Add soy sauce and mayonnaise to the total mass. And mix all the ingredients again.
Close the pan and refrigerate. You can grill the shashlik after a few hours, but it is better to leave the tenderloin in the marinade overnight. This way it will be even more saturated with spices and soften from the lime.
Cooking pork kebab in the oven (video)
If the weather is bad outside, but your soul requires a holiday, it doesn’t matter. You can cook delicious shish kebab in your apartment. No, no, don’t rush to make a fire in the middle of the room. There is a more “humane” way to prepare this delicious dish. For example, in a bank. To be more precise, in the oven on skewers placed in glass containers. This video recipe will help you do everything right.
In addition, marinated fillet can be baked in a sleeve or foil. And when it’s ready, just open the bag and let the dish brown slightly. This way it will not only be juicy, but also beautiful.
Marinating meat for an electric barbecue grill
Do you think you can’t make real Armenian-style pork shish kebab in your apartment? Nothing is impossible. Especially if you love this dish so much that you have already purchased such a wonderful unit as an electric kebab maker. The step-by-step recipe below will help you.
By the way, to make this amazing dish, you don’t need any overseas spices or herbs. The recipe is adapted to our local conditions. And if you manage to buy a bunch of green cilantro, then you are guaranteed the taste of real Armenian kebab.
What you will need:
- Neck – 1 kilo
- Onions – 2 pcs.
- Tomatoes – 2 pcs.
- Salt – 1 teaspoon
- Ground black pepper – 1 teaspoon
- Paprika – 1 teaspoon
- Coriander seeds – 2 teaspoons
- Greens - to taste
Preparation:
First of all, cut the washed and dried pork neck fillet into arbitrary pieces.
Chop the washed tomatoes into small slices. Chop one onion into smaller pieces, and the second into rings.
Add tomatoes and onions to the meat. We also enrich it with seasonings and salt. Mix all the ingredients carefully, otherwise you will break the onion rings, which means you won’t be able to thread them onto skewers.
Leave the neck with vegetables and spices at room temperature for 30-40 minutes. Then place the pieces on skewers, alternating them with onion rings.
Afterwards we place them in special niches in the electric barbecue. Turn on the unit and put the protective cover on top. After 20 minutes, remove the cap and check the readiness of the meat with a toothpick. If after piercing a pinkish liquid is released, continue heat treatment for another 5-10 minutes.
Marinade “Spicy” with kiwi
This option is considered an express method. It is ideal when you need to prepare everything quickly. Let's say there are literally a couple of hours left before the picnic. Believe me, guests will not even guess that you prepared this masterpiece in such extreme conditions.
When choosing kiwi, I advise you to give preference to ripe and even overripe fruits. They are soft, so they will crush easily and release maximum juice to the meat. This marinade for pork kebab will give the meat an unusual, refined taste. And the acidity of the fruit will ensure that the dish is quickly prepared.
What you will need:
- Pork shoulder – 2 kg
- Onions – 500 g
- Salt - to taste
- Ground black pepper - to taste
- Kiwi – 200 g
Preparation:
We wash the shoulder blade, dry it and cut it into pieces so that it is convenient to fry. Next, season with salt and pepper.
We wash the peeled onion and break it up using a blender. Then we send this mass to the meat and mix thoroughly.
Remove the skin from the kiwi fruit. And crush them thoroughly with your hands. Or, alternatively, you can also grind them in a blender. The main thing here is that the kiwi releases its juice as much as possible. Then mix the components again.
Leave to marinate for 2-4 hours. And then we place the pieces on the barbecue grill or put them on skewers and fry them until golden brown.
Secrets of delicious pork kebabs
Even the best marinade will not save you if you choose the wrong meat. It must certainly be fresh and chilled, but not frozen. Thawed, destroyed fibers are not suitable for barbecue. The ideal option is the neck, the inside of the ham, shoulder or tenderloin. This also affects the calorie content of the finished dish.
Do not take pieces that are too fatty, because when frying them, the fat will drip onto the coals and burn. Because of this, the dish will acquire an unpleasant odor.
There are differing opinions on how to properly salt a dish. Some experts beat themselves in the chest, proving that it is necessary to add salt to a product that is already being fried. Others believe that there is nothing wrong with immediately salting the pieces. In general, experiment by trying both methods.
Make a marinade for pork shish kebab with mustard and unrefined vegetable oil. These two products are considered excellent organic solvents. For example, oil “takes away” the aroma of spices and saturates muscle fibers with it.
If you don't have much time, add a couple of tablespoons of vodka or cognac to the mixture. Thanks to alcoholic drinks, the pieces will quickly become saturated with spices and become softer. By the way, meat will also marinate very quickly in wine.
Serve the finished yummy with fresh vegetables, herbs and Caucasian lavash. In addition, it harmonizes with orange or fruit juice, as well as semi-sweet red wine. Don't forget about sauces. Fried meat begs for mustard, satsebeli, and ketchup.
I am sure that the marinade recipes from today’s article will be useful to you. And at least one of the ten options will become your favorite. Cook with love! That's all I have for today. Until new delicious recipes!
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Hi all! How I love pork shish kebab. Probably many will understand me. Sometimes it seems that it could taste better. Especially when you cook it outdoors or in the country. And the fragrant smell just drives you crazy.
Recently the May holidays passed and it was the most important dish on the table. My guests often asked how I get such soft and juicy meat. And they are not alone. The whole secret was in the most delicious and juicy marinade. And I decided to write an article to help you prepare a meat dish, using some secrets.
In this article we will mainly use neck or shoulder meat. But you can use any if you wish. We will combine different products. These include onions, lemon, various spices, kefir, and mineral water.
Summer is also associated with us. A great way to cool yourself in the sultry heat.
Pork shish kebab recipe: how to marinate so that the meat is soft and juicy
In fact, there are many recipes for preparing this meat dish. And it is very difficult to understand this diversity. Now let's look at a really good cooking method.
Mostly shish kebab is made from either pork or lamb. In our case, we will use pork neck meat. But sometimes it is rare to buy pork neck. It can be replaced with a spatula. The only difference is that the shoulder blade is drier. And that’s why it needs more attention.
- Pork - 1-1.5 kilograms
- Onions - 1 piece
- Soy sauce - 100-200 ml
- Worcestershire sauce - 100-200 ml
- Chili pepper - 1 piece (optional)
- Ground black pepper
- Vegetable oil - 100-200 ml
- Kiwi - 1 piece
- Stems of green celery and dill.
Preparation:
1. First of all, cut the meat, preferably into small pieces, so that the kebab cooks quickly. Leave fat as desired. If left, it will melt and burn. Therefore, you will need to carefully monitor the meat.
Pork neck is best
3. Pour in soy sauce.
It is good for pork, in my opinion, because it removes the pork smell. The sauce penetrates the meat and imparts a spicy taste. And it also helps soften it.
Then we pour in Worcestershire sauce for that piquancy, as it contains cloves. After all, it has a distinct bright spicy taste.
4. Add chili pepper to make the kebab spicier. Those who don't want to don't have to add it. Add ground black pepper. And also vegetable oil to speed up all processes.
Cut the kiwi in half and scrape out the pulp using a teaspoon. Throw it into the meat. We do not marinate for long, because kiwi softens even the toughest meat. In an hour you will turn into mush.
Kiwi has a very strong acidic reagent. It would seem that it does not taste very sour. And it’s not about the acid, but about a special substance. It just softens it.
It's not a big secret that chefs use in preparing dishes, or rather in marinades.
5. Finely chop the stalks of celery and dill so that the juice begins to stand out. It, in turn, releases the smell that we need. This is the rational use of the product, nothing is thrown away. Pour the chopped greens into a bowl with meat.
6. Mix everything thoroughly. Vegetable oil also prevents the pork from drying out. Squeeze the onion. Mash well and roll.
A few words about kiwi. Some say that the meat will be sweet. Nothing like this. First of all, we add only 1 piece. A touch of sugar wouldn’t go amiss, and it would even add a certain note of aroma and taste.
Leave for 15 minutes and no more. This is more than enough for pork. The tougher the meat, the longer we keep it.
7. The grill should already be ready. Firewood is turned into coal, you can use ready-made coal.
Place pieces of meat on skewers.
I advise you to grease the kebab with garlic oil while frying. It will be much tastier this way.
8. Done. Shish kebab is served with herbs and fragrant bread. Eat with pleasure.
How to marinate pork kebab: a simple and quick recipe
Now let's talk about how to marinate shish kebab not only tasty, but quickly and easily. Another feature of this preparation is that we will use available products. Which are always at hand.
From the products we need:
- Pork – 1 kilogram
- Onions - 2 large onions
- Salt, pepper - to taste
- Sunflower oil - 50 grams
1. First, cut the meat into pieces. Sizes upon request. We will cut medium sizes.
Large pieces do not need to be cut. It’s just that in the end your entire surface will be fried, but the inside will be damp
Place in a bowl. Salt about two pinches. Pepper to taste. Everyone has different tastes: some like it spicy, some don’t.
2. Now you need to separate the onion rings from each other. You don't need to put it in the meat yet.
The second onion needs to be finely chopped. In other words, practically turn it into mush. And pour it into the meat. Mix everything well.
3. Rub the onion, salt and pepper well into the meat. Be prepared, tears will flow.
4. Then take sunflower oil. Maybe olive. And pour the meat on top. Mix again and rub thoroughly into the meat.
If you have fatty meat, you can add less oil. But as practice shows, the oil drains off during frying in any case. So pour calmly, you can’t go wrong.
Now you can take the onion rings that we prepared in advance. Mix everything so that the rings do not break.
Cover it all with cling film or some kind of lid. Leave for 4 hours, or better yet overnight.
Delicious recipe for pork shish kebab on skewers in the oven
Summer is barbecue season. What should those who do not have the opportunity to go to nature or to the countryside do? Then an unusual way of preparing this dish comes to the rescue. We will cook it in the oven at home. Only now we will use skewers rather than skewers. It turns out very neat and most importantly delicious.
We will need the following products:
- Pork (neck portion is best) - 600-800 grams
- Bulbs - 3 pieces
- Kefir – 300 ml
- Mix of peppers to taste
- Salt to taste
Preparation:
1. Prepare the meat. It needs to be cut into small pieces of approximately 4 by 4 centimeters. Peel the onion and cut into rings.
2. Place the meat in a deep bowl. Add a mixture of peppers and salt to taste. Mix thoroughly.
3. Now fill with kefir.
You can also use sour milk or sour cream
Mix the contents of the bowl and add onion rings, distributing evenly throughout the entire volume. Cover with cling film and marinate in the refrigerator for 4 hours or more.
5. Next, place the rack on the top of the oven. The oven must be preheated to 250 degrees. If there is a grill mode, turn it on. Place a baking tray under the wire rack to allow the juice to drain. Cover a baking sheet with foil. Then it will be easier to wash it.
6. Keep for 10 minutes and turn over. And then cook until fully cooked. We check the readiness of the kebab by cutting it with a knife. Serve the finished dish with various sauces.
Shish kebab with kefir: marinate pork simply and deliciously
Let's look at another method of marinating on kefir with further cooking over fire. This time we will use the blade part. They talked about it in the first recipe. The only thing that differs from the neck one is that it is a little tougher.
Ingredients:
- Pork – 1.5 kilograms
- Onions - 7 small onions or 4 medium ones
- Kefir - 0.8-1 liter
- Barbecue seasoning - 1 pack (20 grams)
- Ground black pepper (who likes to add a lot of it)
- Salt to taste
Let's start cooking:
1. First of all, cut the meat into pieces. Place in a large container for easy mixing. Cut the onion into rings. Separate each ring and add it to the meat.
2. Pour in the seasoning. The seasoning already contains ground black pepper, but if it’s not enough for you, add more. It’s just that someone loves more keenly.
Pour in the kefir and salt. Mix well. Cover the container with cling film or a lid. Place in the refrigerator to marinate for 6-8 hours.
Video on how to fry pork kebab in a frying pan
Here's another option on how to cook barbecue at home. And most importantly, nothing complicated. The author explains in detail how to cook deliciously with available products.
Products described in the video:
- Meat (neck or shoulder) - 1 kilogram
- Onions - 1-2 pieces
For the marinade you will need:
- Onions - 1 piece
- Salt - 1/2 teaspoon
- Spices - 1/2 teaspoon
- Ground pepper - 1/2 teaspoon
- Dry white wine - 2-3 tablespoons
Pickled onion:
- Onions - 1-2 pieces
- Cold water - 200 ml
- Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Vinegar 9% - tablespoon
Cooking in mineral water with lemon and onions: step-by-step recipe
Let's look at a way to quickly marinate meat for barbecue.
We will need:
- Pork – 3 kilograms
- Lemon - 1 piece
- Onions - 2-3 medium pieces
- Spices for meat - 1 pack
- Salt, pepper - to taste
- Carbonated mineral water – 0.5 liters
Step-by-step preparation:
1. We start, as always, with meat. Cut into small pieces. Place in a deep bowl.
In our case, we use ham. But if you want something lower and juicier, then take the neck.
Cut the onion into half rings and send to the meat. Cut the lemon into two halves. Squeeze the juice out of the first one and cut the second one into small pieces.
2. Next, we add your favorite spices, ground black pepper and salt to taste. Fill with mineral water so that it completely covers the meat. Mix everything thoroughly. Cover with a lid and leave to marinate for 1.5-2 hours.
3. Now the pork can be cooked on coals. Eat for your health!
I would like to summarize. It seems to me that it is rare to find a person who will be indifferent to kebab. A very aromatic and tasty meat dish. A great addition to any table. Together we learned to cook with kefir and mineral water. You can make it just as tasty at home in a frying pan or in the oven. All the nuances are described in step-by-step recipes with photos.
If you liked the recipes, please like and rate. Comment, ask questions. I'll be happy to answer. I wish you happiness and joy! May your table always be full of such delicious dishes.
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