It is difficult to imagine outdoor recreation without barbecue. It is the main dish that many love. But how to soak pork skewers so that it turns out really juicy and tasty? We will tell you in detail how to cook a barbecue, from which guests will be delighted.

How to choose meat for barbecue

Everyone knows the places where you can buy pork - a market, a supermarket and specialized outlets. Someone can say with confidence that the market sells homemade meat, and in farmers' shops, grown on an industrial scale. For several decades, it has been considered that home-made meat is better, but store-bought meat is “pricked” with chemicals, but here it’s worth sorting out. The meat on the farms is tested, and the age of the animal is taken into account, optimal breeds and feed are selected.

 

Domestic farm animals are usually fed rational feeds. Very often waste is added to the feed, which, of course, affects the quality of the meat. So where to go shopping is an individual decision. It is better to buy home-made meat in the market from a person who is familiar. In another case, it is better to go to the supermarket.

Now let's talk about which part of the carcass is better to take. Fillet or tenderloin has a soft structure and is completely fat free. The second softest is considered the neck. There is a little fat in it, but it is he who gives the kebab a beautiful golden crust and indescribable aroma.

Korean looses the softness of the two previous options. But if properly marinated, it will make an excellent kebab. The main thing is to get rid of the core, which can get caught in the inside.
Ribs - classic pork skewers. Between them is very tender meat.True, it is better to choose such ribs on which there is no fat.

If these pieces were not found in the store or on the market, you can buy a ham or a spatula. But of course, they will yield in quality to all the above options. There are veins in them, which means the dish will turn out tough and not juicy.

Classic pork barbecue marinade with vinegar

From time immemorial, a mixture of onions and vinegar was considered the most popular option for marinating barbecue. In Soviet times, when there wasn’t such a variety of products on store shelves, they used this particular method. In addition, thanks to him, you can quickly pickle pork skewers.

 

Take 1.5 kg of loin:

  • turnip onions - 800 g;
  • 9% vinegar - 50 ml;
  • salt;
  • spice;
  • refined oil.

Let's start cooking.

  1. Cut the pulp into pieces of the same size, approximately 5 cm thick. It is advisable not to make them too large or, on the contrary, very small. This will affect the quality of the kebab.
  2. Cut the onion into large rings.
    Onion is the main component of the marinade, so you can’t feel sorry for it. In the marinade there should be about half the weight of the meat.
  3. Prefabricated meat is laid out in a wide container, salted to taste. Spices are added.
  4. We put a layer of pork, then onion, pour with vinegar and continue to stack in the same order.
  5. We fill everything with oil and remove it in the cold for about an hour. After the semi-finished product should stand for about 4 hours indoors. Https: //www.youtube.com/watch? V = n1YmMrEYGHU

It is important to observe the proportions of vinegar. Its excess will give meat extra moisture, sagging and stiffness.

Meat in vinegar and onion has its own unique flavor.

How to soak meat with onions

Another simple version of marinade is known - in onions. The meat is tasty and pickled quickly. It will take only 1-2 hours. So if you spontaneously decided to fry the barbecue, this option will be the best.

Prepare:

  • pork neck - 2 kg;
  • onions - 1⁄2 kg;
  • refined oil - 1 tbsp. a spoon;
  • salt and spices.

Consider cooking in stages.

  1. Wash the pork, cut into small pieces.
  2. We begin to prepare the onion. We clean, cut and place in a blender or three on a fine grater. Grind to a state of gruel.
  3. Sliced ​​meat is laid out in a pan, salted and pepper, poured with oil on top.
  4. Stir, spread the onion gruel and mix again.

Soak for 2-3 hours in a cold place, so that the meat is marinated, and you can start the cooking process.

Mayonnaise Recipe

True kebab lovers know that meat marinated with mayonnaise is not only aromatic, but also tasty.

 

For this method, you will need:

  • pork neck - 1.5 kg;
  • turnip onions - 700 g;
  • mayonnaise - 300 g;
  • salt;
  • spice.

We carry out actions:

  1. Pork pulp cut into pieces of the same size.
  2. We place in a clean container, then salt, add natural spices for barbecue. It is important to cut the meat correctly. If the pieces are small - the kebab will turn out dry, large - will not be fried.
  3. Grind a couple of onions in a blender. Add gruel to the meat. The remaining onions are cut into large rings.
  4. Then mayonnaise is added. Everything is thoroughly mixed.

It is better to marinate the meat in advance, then it will be perfectly marinated. The process takes about 6 hours. After you can start frying the barbecue.

Quick marinade for barbecue on kefir

This recipe is not only tasty, but also unusual. It differs from previous versions of marinades.

To pickle kebab in kefir, prepare:

  • pork loin - 1.5 kg;
  • onion - 2 pcs.;
  • kefir - 1⁄2 l;
  • salt;
  • a mixture of peppers;
  • sugar - 1.5 teaspoons;
  • dill, garlic, basil, etc .;
  • ground red pepper (chili).

You can marinate of course without greens, but it gives a special piquant aroma.

  1. Sliced ​​meat is placed in a pan.
  2. Onions are cut in rings or in arbitrary large pieces.
  3. Greens are also cut into pieces. Garlic can be put in the marinade with arrows or just cloves. We put everything in a pan with meat.
  4. Chili pepper is chopped. First we clear it of grains. Put to the meat.
  5. The claimed bulk components are also sprinkled in a marinade.
  6. Pour kefir.

Closing the pan, leave it overnight in the refrigerator. In the morning you can start to fry the barbecue.

Cooking on mineral water

A fairly common way to pickle kebab is to use mineral water. For cooking, take:

  • pork - 1.5 kg;
  • onion - 3 pcs.;
  • mineral water - 1 liter;
  • chopped rosemary - 1 teaspoon;
  • Bay leaf;
  • salt;
  • pepper.

Only a highly carbonated mineral water is suitable for marinade!

The process takes only three steps:

  1. The meat is cut and placed in a container, salt, rosemary and pepper are added.
  2. Cut the onion rings and mnem hands. So he quickly give away pork juice.
  3. Grind the washed leaves of the parsley and sprinkle the meat.

Everything is mixed and filled with mineral water. Covering with a film or a lid, leave for about an hour. Thanks to rosemary, kebab is obtained with a unique Mediterranean taste.

Pickle meat in tomato juice

To improve the taste, make a tomato juice marinade. For this, pork ribs are suitable. You can use both homemade and store juice.

For 1.5 kg of pork ribs we prepare:

  • 2 onion heads;
  • 1 clove of garlic;
  • 1⁄2 liter of tomato juice;
  • salt, seasoning.

Let's start cooking the marinade.

  1. Cut the ribs and put in a pan.
  2. We put there the pepper (peas) and cloves.
  3. We spread the meat and onion into rings with the first layer. Then again the meat, bay leaf and cloves. Insert a clove of garlic in the middle of the mass. The layers alternate until the meat runs out.
  4. With salt you need to be careful. This component is present in packs of tomato juice, so we put it very little. Pour the meat so that it is completely covered with juice.

In this way, the meat must be marinated for at least five hours. But after that you get really aromatic and tasty kebab.

Juicy and soft pork with olive oil

This marinade is perfect for the dry portion of the pork. And to fix this, you can use the proposed option.
Olive oil will make the meat softer and tastier.

Prepare:

  • any part of pork - 1.5 kg;
  • lemon fruit;
  • olive oil - 4 tbsp. spoons;
  • Paprika - 1 teaspoon;
  • coriander - 1 teaspoon;
  • ginger, cinnamon, nutmeg (little by little);
  • red, black pepper;
  • salt;
  • dry bay leaf.

Let's start preparing the marinade:

  1. Grind the spices, add pepper, finely break the bay leaf. Pour olive oil. Let it be insisted that the seasonings combine with it and be filled with aroma.
  2. The meat is cut into standard pieces, then placed in butter with seasonings.

Products are mixed and covered. They are aged for a couple of hours in the cold. Meat should be mixed occasionally. It salts for half an hour before the estimated time of frying.

Original Kiwi Marinade

You can soak pork with kiwi. This method does not require long pickling, so you can cook kebabs after one to two hours.

 

For cooking, take:

  • pork - 2 kg;
  • onions - 1⁄2 kg;
  • Kiwi - 3 pcs.;
  • wine (red) - 50 ml;
  • mineral water - 1 tbsp .;
  • basil, thyme, chopped rosemary;
  • seasoning, salt.

Consider the stages of preparation:

  1. With a sharp knife we ​​cut the pork part.
  2. Herbs mixed with seasoning. Pour them into a container of meat. Everything is mixed so that seasonings cover each piece of meat.
  3. Onion, chopped in rings, mash with your hands, then send to the cake mix.
  4. The fruit is peeled and cut into large pieces. Then everything is folded to the pork and gently mixed.
    Kiwi contains a protein enzyme that breaks down animal protein. Therefore, it is important to observe the exact proportions and not go too far with it.
  5. A glass of mineral water is mixed with wine. Pour the meat with the resulting liquid.

Somewhere half an hour before the readiness of the semi-finished salt. After an hour and a half, you can start frying it.

In such simple ways, you can properly soak the barbecue. Each marinade recipe is time-tested and guests will definitely like it.From these cooking options, you can choose both a quick marinade and one that is prepared on the eve of the event.

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