How to marinate pork skewers - 10 delicious recipes

A delicious barbecue is a worthy decoration of any everyday or holiday menu. And to make it juicy and aromatic, you need not only to choose the best meat, but also to cook it correctly. Learn how to marinate pork skewers in tried and tested ways and get practical tips on getting the best meat for your meal.

How to choose meat for barbecue

To get a tasty and juicy dish, you need to not only marinate the meat, but also responsibly approach the issue of its purchase.

Going to a store or to the market, be sure to pay attention to 3 key quality indicators:

1. No odor. Do not hesitate to smell your favorite piece of pork, and make sure that it does not have a sour or foul shade. Also, refuse to buy if the pork has an aroma of chlorine or drugs. Even if this meat is pickled in a large number of spices, a delicious barbecue will not work.
2. Elastic consistency. Slightly pressing your finger on the thickness of fresh meat, you will notice that the resulting cavity will quickly recover. If the pork is not fresh enough, this will not happen.
3. Bright and distinctive color. If the meat fibers look windy and have a grayish or greenish coating - this product has deteriorated. Delicious barbecue from it just does not work.

Want to get the most juicy pork kebab? Choose parts of the carcass with the presence of fat: neck, ham, shoulder blade. If you want to cook a more lean dish - tenderloin, carbonate, loin.

The most suitable for frying on fire is fresh or chilled meat.Previously frozen pork after thawing loses its juiciness and taste. Shish kebab from such raw materials will turn out many times worse than from fresh meat.

Classic pork barbecue marinade with vinegar

The option of marinating meat with the addition of vinegar is a fairly common way to cook pork on fire. Its popularity is explained not only by the pleasant and natural taste of meat with a slight acidity, but also by the possibility of long-term storage of the product.

Vinegar in this recipe acts as a preservative, and allows you to store chilled meat for 3-4 days.

Going on a long trip and cooking kebab immediately for several days, use this recipe with the addition of vinegar.

To pickle 3 kg of fresh meat you will need:

• five bay leaves;
• a glass of vinegar;
• a tablespoon of ground pepper mix without a slide;
• a glass of water;
• one tablespoon of salt with the mountain;
• a teaspoon of sugar.

For pickling, not only ordinary table vinegar is suitable, but also apple or wine. This will give the dish a pleasant fruity flavor.

For quick cooking:

1. Rinse the meat and pat it thoroughly with a cooking towel.
2. Cut the pork into medium-sized portioned slices. Keep in mind that small slices of meat after heat treatment on a fire are less juicy than large slices.
3. Chop the meat with pepper and salt. Mix thoroughly so that it is coated with spices evenly. Add bay leaf.
4. Dilute a glass of vinegar with the same amount of pure water, add sugar and stir until completely dissolved.
5. Pour the meat with this liquid.

The amount of liquid must be calculated so that the pieces of meat are completely covered with marinade.

How to marinate meat with onions

The combination of pork and onions can be safely called a classic of the genre in cooking. To achieve the maximum onion taste and aroma of meat, adhere to the following proportions.

To pickle 2 kg of meat you will need:

• 800 g of onion (onion);
• dessert spoon of ground pepper;
• one bay leaf;
• dessert spoon of salt;
• a small pinch of sugar;
• spices to taste.

To prepare, you will need:

1. Peel and rinse the onion.
2. Pass one third of the total amount through a meat grinder or grate, and cut the remaining onion into rings. Porridge will give the meat a rich aroma, and large slices of the vegetable can be fried along with the meat and serve.
3. Rinse the pork, carefully dry and cut into portions. Remember to remove all the films and bone residues from the flesh.
4. Combine the meat with two types of onions, ground pepper, bay leaf, salt and sugar. Mix thoroughly and place on the shelf of the refrigerator.

This is a quick barbecue marinade. So that pork is fully saturated with spices and onions, 1 hour will be enough. Then you can fry it on skewers or wire rack in the usual way for you.

Mayonnaise Recipe

Marinating pork using mayonnaise allows you to get soft and juicy meat. This is due to the fact that vinegar is already present in the finished sauce.

For spicy marinade per 1 kg of meat you will need:

• 50 g fatty sauce (this is about half the small package);
• three medium-sized onions;
• one bay leaf;
• ground paprika and a mixture of dried herbs for pork to taste.

Keep in mind that salt is already in the sauce, so use it only if you like highly salted dishes.

For meat preparation:

1. Rinse the pork under running water or wipe it with a damp towel.
2. Cut the meat into portioned portions.
3. Peel the three onions and chop with medium-thick rings.
4. Chop the meat with spices, add the onion and cover with mayonnaise.
5. Put the bay leaf and knead well in a deep bowl.
6. Cover tightly with cling film and send for three hours to the refrigerator.

To soak the meat evenly, mix it regularly during the pickling process.

Quick marinade for barbecue on kefir

The use of a dairy product allows you to well soften the meat and give it a light and pleasant sourness.

To prepare 1.5 kg of pork in kefir you will need:

• 250 g of fat yogurt;
• three bay leaves;
• 1/2 dessert spoon of salt;
• five bulbs of medium size;
• spices and dry herbs at your discretion.

To deliciously marinate kebab in kefir, you can use a mixture of Italian or Provencal herbs, ground paprika, black pepper, turmeric, caraway seeds.

For cooking:

1. Rinse the meat under running water, cut into medium-sized slices.
2. Grate two peeled onions and cut into three rings.
3. Add salt, herbs, spices, bay leaf to the meat, pour kefir. Fermentation or yogurt is also suitable for pickling.
4. Allow the skewer to be cooked for 2 hours.

To get slices with a bright and fried crust, add red sweet paprika and a pinch of turmeric to the marinade.

Cooking on mineral water

Sparkling water will quickly soften the meat fibers. Thanks to this pickling, cooking will require a minimum of time, and the resulting taste of meat will exceed all your expectations.

The necessary ingredients for the preparation of 1 kg of pork:

• a glass of highly carbonated mineral water without flavorings;
• 5 onions;
• one pinch of caraway and coriander;
• a teaspoon of salt;
• a mixture of peppers and bay leaf to taste.

The mineral water itself has a neutral taste, therefore, in this cooking method, special attention should be paid to spices. To give the meat a slight acidity, add a tablespoon of natural fruit vinegar or 50 ml of table wine to the marinade.

For pickling meat:

1. Pork clear of veins and films, cut into portioned pieces.
2. Peel and chop the onion with thin rings. If you do not plan to serve it with the meat, then skip the root crop through a meat grinder. So pork is better saturated with its aroma and taste.
3. Place the pieces of meat in a deep plate, sprinkle with spices and pour mineral water.
4. Let the kebab brew for at least an hour in a cool place, but do not forget to stir it regularly.

Mineral water actively softens the fibers of meat, and pork itself is not hard. Therefore, it is not necessary to withstand meat in this marinade for more than 2-3 hours.

Pickle meat in tomato juice

Tomatoes not only make the meat airy and juicy after heat treatment, but also give it a characteristic sour taste.

To prepare 2 kg of pork neck you will need:

• five juicy, ripe tomatoes (or 2 glasses of natural juice);
• 700 g of onion;
• 1/2 dessert spoon of ground pepper mixture;
• three inflorescences of cloves;
• a tablespoon of salt (if tomato juice has a neutral taste);
• bay leaf;
• nutmeg or ground ginger optionally.

If you find it difficult to choose a mix of spices, use a ready-made seasoning for barbecue. 30 g of spices are enough for this amount of meat.

To cook pork kebab:

1. Cut the meat tenderloin into slices no larger than 50-70 g. This is the optimal size of the slice so that it is well marinated and does not turn out dry after heat treatment.
2. Cut the peeled onions into rings and add to the meat.
3. Peel fresh tomatoes and beat in a blender until mashed. If you bought ready-made tomato juice with added salt, then you no longer need to add meat.
4. Pour spices into tomato juice, mix thoroughly.
5. Pour meat and onions with the resulting liquid and leave in a cool place overnight.

Using a ready-made seasoning for meat, make sure that it does not contain salt. Otherwise, you risk getting a dry and salted dish.

Juicy and soft pork with olive oil

This is one of the most delicious ways to marinate kebabs in their own juice.

To pickle 1.5 kg of meat, you will need:

• a tablespoon of salt;
• dessert spoon of black pepper;
• a stack of olive oil;
• a pair of small onions.

To cook meat in your own juice:

1. Cut the meat tenderloin into large steaks. From this amount of product they should turn out 4-5 pieces.
2. Lightly beat off with a kitchen hammer, previously covered with cling film. Such a trick will help to beat meat as accurately as possible.
3. Season the pork with spices and finely chopped onions.
4. Pour olive oil and marinate for at least 4 hours.

Using this recipe, you can simply and deliciously marinate kebab using a minimum amount of ingredients.

With soy sauce and lemon juice

The taste of meat in such a marinade acquires a spicy shade of oriental cuisine and a pleasant sour taste.

To pickle 1 kg of meat you will need:

• juice of half a lemon or one lime;
• a glass of soy sauce (75 g);
• a fourth of ginger root (50 g);
• sweet red paprika (ground);
• a quarter of chili pepper;
• a third of a dessert spoon of turmeric.

To your taste you can add any spices to this recipe.

It is interesting:barbecue pork

To pickle 1.5 kg of pork:

1. Cut the meat into portioned slices no larger than 80 g.
2. Grind ginger root and a quarter of chili in a blender until the consistency of porridge.
3. Squeeze the juice of half a lemon or one lime. Be sure to strain it.
4. Sprinkle the meat with ginger and spices.
5. Pour liquid and mix well.
6. Leave to insist under the lid for 2-3 hours in a cool place.

If you used natural and very salty soy sauce, then you do not need to add a dish to add.

Original Kiwi Marinade

This is a relatively new way of pickling pork, which has already been loved by many housewives and professional chefs.

To prepare 500 g of barbecue you will need:

• two ripe kiwi fruits;
• a glass of dry white wine;
• one onion;
• 1/2 dessert spoon of salt;
• black or white pepper as desired.

To pickle soft and juicy pork skewers:

1. Peel and chop the kiwi and onion in a blender until the consistency of porridge.
2. Pour a glass of wine, add salt and spices.
3. Stir in the marinade.
4. Grind the meat and onion, send marinated in the resulting mashed potatoes.

It is not recommended to withstand pork in this marinade for a long time. Kiwi contains a lot of iodine, which over time gives an unpleasant aftertaste and changes the color of pork. The optimum time for marinating and storing meat is not more than 5 hours.

Pomegranate juice

This method of pickling can not be called fast. For the meat to be fully saturated with the aromas of spices and softened, it will take at least 10 hours, but the result will certainly surprise you.

To pickle 1 kg of pork you will need:

• 200 g of natural pomegranate juice;
• 50 ml of refined oil;
• two onions;
• 1/2 teaspoon of salt and as much ground pepper.

Particular attention should be paid to the selection of pomegranate juice. This is the main component of the marinade, which affects not only the taste, but also the juiciness of the meat after heat treatment.

For pickling pork:

1. Prepare the meat: rinse, dry and grind.
2. Chop the onion slices and add to the pork.
3. Pour all remaining ingredients from the recipe.
4. Knead the meat thoroughly, wrap it with a film and leave to marinate for at least a night.

Natural pomegranate juice gives the dish an exquisite taste and makes it incredibly soft.

Using the above tips and recommendations, you can be sure that the kebab will turn out fragrant, juicy and incredibly tasty. Unless, of course, overexposure him at the stake.