The options for cooking marinade for pork skewers are just a huge amount. And each has its own drawbacks and advantages. For example, pork kebab cooked in a vinegar marinade is a simple and well-known way. Nevertheless, it is considered a relic of the Soviet era, when budget options for cooking delicious food were used.
Today, the variety of marinades is large, and it is impossible to dwell on 2-3 recipes. Therefore, we propose to study the most interesting recipes, from simple and familiar to rare, spicy varieties of pork marinade and choose the most appropriate way for yourself.

Classic pork skewers with vinegar marinade

For 5 kg of pork tenderloin from the neck, you will need the following number of components for preparing the marinade:

  • 100 ml of vinegar 9%;
  • 200 ml of distilled water;
  • black pepper peas;
  • Lavrushka
  • salt;
  • 2-3 onions.

Dissolve the salt in water, then pour and mix vinegar. Cut the onion into rings. Cut the meat tenderloin in portions, put in a large container for marinating, sprinkling peas between the layers and laying one leaf of laurel, laying onion rings. Top with diluted vinegar. Leave to marinate for half an hour.

Make a fire, wait until the logs turn into coals. String the meat on skewers, lay on the grill and cook.

On a note. Readiness is checked by a longitudinal section of the largest piece of meat - if pinkish or reddish juice is visible in the section, then you need to fry a little more, if not, then the kebab is ready.

How to marinate deliciously with onions?

  • pork tenderloin - 1 kg;
  • large onions - 2 units;
  • salt - 1 tbsp. l .;
  • ground pepper - ½ tbsp. l .;
  • fast. oil - 50 gr.

Let's start with the meat: rinse, paper towel dry from excess liquid, cut into small pieces and put in a pan. Add salt and pepper - if you like it sharper, you can pour more pepper, or even add a little hot ground chili, just a couple of pinches.

We cut one onion into large rings that are convenient to put on skewers. Separate the rings, set aside for a while. Finely chop the second onion, for example, in a blender and put it into the meat. Manually mix for several minutes. Pour on top with oil and mix by hand again, so that the marinade is well distributed in all pieces. After putting all the onion rings to the meat, and gently mix so that the rings do not break. It’s worth pickling at least 4 hours, and it’s better to leave it overnight in the refrigerator.

Pork Tomato Marinade

  • tomato juice - 1 l;
  • pork - 1 kg;
  • salt - 0.5 table. l .;
  • spice mix “For barbecue” or “For pork” - 1-1.5 tsp.

We prepare the pulp, cut portionwise. Spread the slices in layers, each lightly sprinkled with spices and salt. Pickle at least 2-3 hours, and it is better to leave for 6-8 hours, you can even for a day. It is recommended that you mix the pieces in the marinade from time to time.

Barbecue is very tender and juicy, soaking in juice.

On a note. The softness of the kebab is influenced by the type of meat purchased for the dish. Clippings without veins and films, for example, from a scapula, are best suited. If the clipping has a film, it must be carefully removed.

With mayonnaise

  • meat - 1 kg;
  • onions - 3 units;
  • tomato - 1 unit;
  • acetic concentrate - 3 tbsp. l .;
  • pepper and salt;
  • mayonnaise - 300 gr.

We cut the meat in small pieces and put in a container for marinating. Half the onion is used only for pickling, we cut it into small half rings. Combine with meat, salt and pepper. Mix.

Next, fill the pork with mayonnaise and vinegar, mix well again. The remaining onion is cut into thick rings, we also act with tomato. Spread on top of pickled meat. Close the lid tightly and marinate for about 12 hours.

On a note. When cooking barbecue, it is important to often turn skewers - so the meat is evenly cooked and will get a uniform appetizing shade, without tanning.

Orange and lemon

The original marinade, which will give an interesting flavor to the shish kebab, is citrus. Be sure to keep it for yourself.

Calculation of products per 1 kg of pork:

  • half a lemon;
  • half an orange;
  • 3 garlic cloves;
  • 1 tbsp. l honey;
  • thyme;
  • fast. oil;
  • salt;
  • pepper mol.

Squeeze the juice from citrus, chop finely the garlic. Mix all the ingredients well. Honey is recommended to use liquid. If not, melt in a water bath.

The meat is pickled for about six hours.

Original Kiwi Marinade

  • pork tenderloin - 1.5 kg;
  • large kiwi - 1 fruit;
  • zira - 2 tsp;
  • ground coriander - 1 tsp.
  • a pinch of salt.

Cut the meat in portions. Peel and chop the kiwi. Stir all the ingredients and marinate for a couple of hours.

On a note. The meat becomes soft precisely thanks to the acids that are used to corrode the structure. To do this, recipes use vinegar, fruits and other components that have a certain proportion of acid. Along the way, each component gives a different flavor to the finished dish.

Soy Sauce Recipe

The kebab recipe with soy sauce marinade is very simple and quick. The meat is a little savory in taste, with a small speck.

  • pork - 3 kg;
  • onions - 4 large;
  • salt;
  • a mixture of peppers;
  • Lavrushka
  • soy sauce - 500 ml.

We cut the meat into slices, put it in a bowl in layers. Between the layers sprinkle spices, salt, several leaves of parsley, chopped onion rings. Pour the sauce, press well with your hands. It is recommended to pickle at least 6, and preferably 12 hours. Once an hour, you need to gently mix manually, without breaking the onion rings.

How to pickle pork in kefir?

Kefir pork kebab recipe is one of the most common options:

  • pork meat;
  • onion;
  • kefir - 1 l;
  • ground pepper;
  • mayonnaise - 3 tbsp. l .;
  • Fresh green chopped dill.

As usual, onions are cut into rings, and meat into slices. Everything is mixed manually, at the end it is filled with kefir.

Pickled for at least 4 hours, periodically mixed.

Note! Any marinade can be used to cook pork skewers in the oven. You can marinate pork before frying or baking.

With white wine

  • pork neck - 2 kg;
  • white dry. wine is a glass;
  • peppercorns;
  • Lavrushka
  • pier pepper;
  • salt.

We rinse the meat tenderloin, dry it with napkins, cut into portions of approximately the same size. Put in a pan, sprinkle with spices and pour wine, mix thoroughly for even distribution of spices and wine. Pickle for several hours, periodically mixing the contents with your hands.

During the marinade, pour the kebab with the remains of the marinade - this way the meat will acquire incredible juiciness, tenderness and richness of taste.

On mineral water

Pork barbecue marinade, prepared on the basis of carbonated mineral water, softens the fibers very quickly and well. Thanks to this, the pickling time can be reduced to 2 hours.

  • sparkling mineral water - 1 l .;
  • a pair of onions;
  • a set of spices for barbecue;
  • dried garlic;
  • meat tenderloin;
  • salt.

According to the principle of barbecue preparation, this recipe does not differ from the previous ones - pieces of meat are mixed with all components and marinated for several hours.

On a note. For the preparation of barbecue it is recommended to use birch logs. But in their absence, you can replace wood with fruit trees.

Quick pork barbecue marinade

  • pork neck - about 2.5 kg;
  • onions - 3-4 units;
  • salt and pepper;
  • lemon - ½ of the fruit.

Cut the meat into slices, mix for several minutes with salt and pepper, freshly squeezed lemon juice, so that spice, juice and salt rub well into each slice.

If you plan to fry the onion - cut into half rings, if not - finely so that the juice comes out well.

You need to marinate for at least half an hour. We offer barbecue to fry on the grill, pouring it from time to time with beer, wine or sparkling water.

On a note. The smaller the pieces of meat, the easier they are to pickle.

Pomegranate juice

It is unusual to cook kebab in a marinade based on pomegranate juice. Friends and relatives will be pleasantly surprised by such a dish:

  • pork 2 kg;
  • salt;
  • ground chili;
  • pier black pepper;
  • cilantro;
  • parsley;
  • bow 2 units;
  • pomegranate juice 1 l.

Cut the meat into slices and put in a bowl. Salt and mix. Sprinkle with all the prepared spices and mix again.

Rinse the greens, chop and add to the meat.

We clean the onion and cut it into half rings, pour in the juice and mix for the last time. Send pickled in a cool place for several hours. We fry on coals.

The finished meat turns white, and when pressed, pomegranate juice is released.

On a note. Barbecue can be cooked in a grid - a variant of the grill. Together with it, you can fry vegetables - tomatoes, sweet pepper. All vegetables are cut into slices.

With champagne

Unusual and delicious kebab can be prepared in a champagne-based marinade.

  • pork pulp - 1.7 kg;
  • onions - 4 medium;
  • salt;
  • dry champagne - a bottle;
  • spice mix “For barbecue” - 2 tbsp. l

We cut the meat, cut the peeled onion into rings. Mix meat slices with salt and spices, spices should be evenly distributed throughout the meat. After spread the onions, mix more carefully - so as not to break the pieces that are fried with meat. After all, pour champagne, mix a little and tightly close.As with mineral water, it is important to prevent the evaporation of gas from the marinade. Marinate meat for at least three hours.

 

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