Marinades for pork kebab so that it is juicy and soft

4.11.2018 Cookery

Cooking meat, in which it is saturated with marinade, was successfully used by the ancient Romans. Having soaked the product in salt water from the sea, they placed it under the sun's rays to evaporate the solution. This process neutralized parasite larvae in meat, increased its shelf life, giving the structure a more tender consistency. There are a large number of ways to pickle pork skewers. However, the choice of marinade and the time it contains the product depends on the taste of the cook, as well as the degree of hardness of pork.

The best marinades for juiciness and softness

The meat dish, originally served as daily food for Asian nomads, has become a specific ritual with its own rules and traditions. You can cook pork without using marinade, however, the taste of meat will be very different from the soaked product. In addition, soaking pork, you can:

to achieve tenderness and juiciness of meat;
give the product an additional taste and aroma due to the addition of spices;
reduce cooking time by two to three times.

To soften the product and give it a flavor before frying, use herbs and vegetables, wine, honey, fruit and vegetable juices. In addition, some dairy products can be used to prepare a delicious barbecue.

Classic Vinegar Marinade

Among the many ways to pickle a product before frying, this recipe has a special place. In addition to popularity, this method is very cheap, quickly and well softens pork.

Required Products:

meat - 2 kg 500 g;
onions - 400 g;
food vinegar - 150 ml;
sunflower or corn oil - 75 g;
peppers: black, allspice - 3 g of each spice;
nutmeg;
oregano;
salt to taste.

Cooking

After washing and drying the meat on a clean kitchen towel, clean it of veins and hymen. Further:

cut the prepared product into large bars;
peel the onion, cut into large rings;
Having folded the products in a container of 3 l, add salt and spices;
in a large glass or mug, mix vinegar and vegetable oil, add to the main ingredients;
install a heavy load on top of the products in the container for gradual pressing, remove it to a cold place;
after holding the product in the marinade for 5-7 hours, proceed to frying.

In onion marinade without vinegar

A thinly sliced pork dish that is cooked over coals should be juicy. The secret to the richness of the product is the marinade and the quality of the meat itself. Souring it in onions is a good way for those who do not want to use acetic acid. The finished dish is not acidic, differing only in natural taste.

Required Products:

meat of the neck - 2.5 kg;
onions - 700 g;
salt, pepper to taste.

Cooking

Peel, rinse and dry part of the meat carcass adjacent to the neck. Further:

cut the dried product into large pieces;
peel and chop onions in a meat grinder or blender;
combining the products, add salt and pepper to taste, leave for insisting for 2-3 hours;
to avoid burning onions during frying, after stringing on a skewer, wipe the vegetable a little with meat with a dry cloth;
fry until tender on slightly hot coals.

Pork with mayonnaise and onions

Thanks to the cold sauce and onions, the pork dish, fried on charcoal, is tasty and juicy. To prepare it, use a neck or a shoulder blade.

Required Products:

meat - 2, 5 kg;
mayonnaise sauce - 300 g;
onions - 300 g;
table mustard - 1 pack;
salt, pepper - to taste.

Cooking

Rinse fresh or thawed meat, dry. Further:

cut the dried product with a sharp knife into pieces of 2, 5 cm by 4 cm, put in a pan or bowl;
add salt, black and allspice, sauce to taste;
After mixing thoroughly, make sure that the mayonnaise evenly covers all the products;
after peeling onions, cut into large rings, mix;
determine the pickled meat in a cold place for 5-6 hours;
after insisting, string the products on devices for frying meat or fish on the grill, fry until cooked on not very hot coals.

On a note!

In order that the dish does not burn during cooking, pour beer, kvass or mineral water every five to six minutes.

On kefir

A dish with marinade based on this sour-milk product has a pleasant aftertaste, and after frying on charcoal differs in juiciness, tenderness and mouth-watering aroma. Shish kebab, excellent in taste, can be eaten even by those who adhere to a diet.

Required Products:

a neck or shoulder blade of a one-year-old piglet - 3 kg;
onions - 1 kg;
yogurt or kefir - 1, 5 l;
white wine - 50 ml;
Dijon mustard - 2 teaspoons;
salt - 6 teaspoons;
barberry, rosemary, pepper, coriander, turmeric - to taste;
eggs - 3 pieces.

Cooking

Rinse the meat, cut off all excess fat from it. Further:

cut the prepared product along the fibers into portioned pieces;
pour fermented milk product into a 5-liter container, pour salt, spices, pour wine;
peel onions, cut into large rings, add to the rest of the ingredients;
put the chopped meat in a container last, mix all the products well;
cover the container with cling film, put in a cold place for infusion for six hours;
after insisting, each piece of pickled meat roll in a mixture of beaten eggs, strung on a skewer;
fry on lightly hot coals for 25-30 minutes.

Red wine marinade

Tartrate acids in wine well soften the structure of meat. Thanks to this, after frying, the barbecue fermented on wine becomes juicy and soft. At the same time, the alcoholic drink gives it unique flavoring notes. After frying, the smell and taste of ethyl alcohol disappears, so even small children can give such a barbecue.

Required Products:

meat - 2 kg;
wine from red grape varieties - 1 bottle;
onions - 200 g;
sweet pepper - 2 pieces;
lemon juice - 1 tablespoon;
parsley, dill - 30 g;
salt, allspice, ground to taste.

Cooking

Rinse prepared meat under running water, allow excess liquid to drain. Further:

remove the veins and excess fat from the dried product, cut into large cubes, beat off;
Peel 150 g of onion, cut into rings;
bell pepper and 50 g of remaining onion finely chopped;
put chopped meat and vegetables in a 4-liter container, add wine and lemon juice;
determine for starter in a cold place for five hours;
after insisting, put on a skewer: alternating meat with onion rings;
in the process of frying, every ten minutes, pour the meat with the remaining marinade;
sprinkle the finished dish with finely chopped herbs.

In pomegranate juice

Only properly prepared marinating liquid can soften the structure of the meat. Thanks to the leaven on pomegranate juice, the dish will be ready, without even having time to dry. The meat after frying on the juice of this fruit will be tender and soft, as well as have a peculiar aftertaste.

Required Products:

neck or shoulder blade of a one-year-old piglet - 2.5 kg;
juice - 500 ml;
olive or sunflower oil - 70 ml;
onions - 4 pieces of medium size;
salt, pepper, coriander, basil, thyme - to taste.

Cooking

Wash the meat beforehand and dry it with a clean cloth. Further:

cut the prepared product into large cubic pieces, grate with spices, put in a container of 4 l;
peel onions, cut into large rings, combine with meat, mix;
pour vegetable oil and pomegranate juice to the main components, salt, determine in a cold place for six hours;
after insisting, fry on not very hot coals for 30-35 minutes.

On a note!

For the preparation of starter marinade for grilling meat, you can use pomegranate juice, sold in markets. However, before buying, you need to carefully read its composition, since the juice for cooking barbecue is needed only highly concentrated and not diluted with water.

Caucasian

In the Caucasus region, a cook who knows how to cook kebabs is highly respected. And the secret of cooking this dish is passed on from father to son. A dish of finely sliced meat in a Caucasian style with pickling in various spices and grilled on charcoal - aromatic and juicy. Especially tender is a barbecue made of half-year-old pig meat.

Required Products:

a half-year-old pig’s neck or shoulder blade - 2 kg;
ground allspice - 2 g;
purple basil - 5 g;
Bardakush-marjoram - 5 g;
cilantro - 3 g;
ginger root - 3 g;
celery root - 3 g;
parsley - 10 g;
nutmeg - 1 g;
caraway seeds - 1 g;
powdered pepper from low-burning varieties - 5 g;
boiled water - 750 ml;
grape juice vinegar - 150 ml;
salt to taste.

With tomato juice

The easiest way to marinate meat. Despite the simplicity of preparation, the finished dish after pickling and frying will turn out to be very tasty, juicy and tender.

Required Products:

meat - 3 kg;
tomato juice - 1 liter;
onions - 300 g;
grape or apple vinegar - 50 ml;
black pepper and allspice, salt to taste.

Cooking

Before starting to wash the pork, dry it with a clean cloth. Further:

cut the dried product into pieces: 5cm by 5 cm;
wipe chopped cubes with salt and spices, put in a 3l capacity container;
peel the onion, cut into half rings, add to the meat;
after mixing the chopped products, pour the juice, determine in a cold place for insisting for eight hours;
fry on not very hot coals for 30 minutes, pouring the remaining marinade.

With soy sauce and lemon

The product of fermentation of soybeans perfectly softens the meat fibers. The most delicious marinade, after which the finished dish has a spicy, aromatic slightly smoked flavor.

Required Products:

a neck or shoulder blade of a one-year-old piglet –2.5 kg;
sunflower or olive oil - 70 ml;
sauce - 150 ml;
dill, parsley - 50 g;
garlic - 1 medium head;
onions - 200 g;
a mixture of peppers - 1 teaspoon;
nutmeg - 3 g;
purple basil - 10 g;
bay leaf - 2 pieces;
salt to taste.

Cooking

Rinse meat under warm water to rinse off possible bone fragments, dry. Further:

cut the dried product into portions, put in a container of 4 l;
peel onions, cut into rings, combine with the main product;
grind the sauce, garlic, herbs and vegetable oil in a blender or mince, add to the meat;
after mixing the main components, add salt and spices to them, stir;
ready marinade with meat to determine in a cold place for insisting for six hours;
cook on charcoal grills, frying on each side until golden brown.

On a note!

The readiness of the dish can be checked by cutting one of the pieces with a sharp knife. The fried dish should have a middle grayish color without a pink.

On a mineral water

A dish of finely sliced meat, fried on charcoal and soaked in mineral water, always turns out juicy and soft. Carbonated liquid breaks down the structure of raw meat. And, unlike table vinegar, it does not add acid to the finished product.

Required Products:

meat - 2.5 kg;
onions - 700 g;
powdered spice from sweet, slightly burning varieties of capsicum - 1 tablespoon;
dried cilantro seeds - 1 g;
sparkling water - 1, 5 l;
salt, black and allspice - to taste.

Cooking

Rinse meat under cold water, dry with a clean towel. Further:

cut the finished product into pieces convenient for sticking on a skewer, transfer to a container of 4 l;
peel onions, cut into rings of medium thickness, add to the meat;
sprinkle the main ingredients with spices, salt to taste;
after stirring the products, set aside the container until it forms its own juice in the meat, pour in sparkling water;
cover the container with a lid, determine for insisting in a cold place for 8-10 hours;
fry until cooked on charcoal that has fallen away from extreme heat.

With tomato paste or Krasnodar sauce

Not very sour tomato paste or Krasnodar sauce will make softer pork shish kebab taste more tender. In addition, these products are successfully combined with each other.

Required Products:

neck or shoulder blade - 2.5 kg;
tomato paste or Krasnodar sauce - 1 liter;
garlic - 1 medium head;
onions - 3 pieces;
parsley and dill - 50 g;
sugar - 2 teaspoons;
basil - 10 g;
boiled water - 250 ml;
salt, black and allspice - to taste.

Cooking

Rinse the meat with warm water and dry on a clean waffle towel. Further:

cut the prepared product in portions, slightly beat off;
peel onions, cut into large rings;
Tomato paste or Krasnodar sauce pour water, put on fire. Constantly stirring, bring to a boil;
pour salt, sugar and spices into the boiling mass, simmer for three minutes over low heat, set aside;
in the cooled tomato mixture add meat, onions, chopped garlic;
determine the resulting marinade in a cold place for infusion for six hours;
fry on cooled coals for 30 minutes.

With beer

Among connoisseurs and lovers of gourmet dishes, recipes for pickling pork are popular, giving the product a unique flavoring “touch”. These recipes include beer marinade. Do not be afraid that after the frying process, the dish will smell like alcohol. At high temperatures, the alkaloids completely disappear, and the meat acquires a delicate taste of toasted wheat grains.

Required Products:

meat - 2.5 kg;
beer - 1 liter;
onions - 500g;
sunflower or corn oil - 200 ml;
lemon juice - 20 ml;
salt, pepper - to taste.

Cooking

Before starting cooking, the meat must be washed and dried with a clean cloth. Further:

cut the finished product into portions, beat off. In order not to stain the surface of the kitchen, beat off the pieces by wrapping them in cling film;
put the beaten meat in a container of 4 l-5 l, pour beer so that the pieces are completely covered, but do not float in the liquid;
leave the filled product for infusion at room temperature for 2 hours, then pour the beer into any container. The resulting infusion is useful for watering barbecue on coals during frying;
grated pieces of meat grind with ground black and allspice;
peel onions, cut into thick rings, add to meat;
pour oil and lemon juice into the obtained ingredients, mix, determine for infusion in a cold place for 10 hours;
20 minutes before frying, salt the meat to taste;
fry on not very hot coals for 35 minutes, periodically pouring with the remaining beer.

On a note!

A low-alcoholic beer drink does not differ in acid content, therefore, it is not able to qualitatively soften meat fibers. To make the meat soft when fermenting on beer, you can add a little more onions to the marinade than indicated in the recipe. In this case, the vegetable should be added to the marinade in a crushed state.

With kiwi

Kiwi contains specific enzymes that break down meat enzymes very quickly. Therefore, when pickling, do not add this fruit more than the recommended dose and ferment meat for longer than the specified period. Since instead of fragrant fried pieces of meat with a crispy crust, you can get mashed meat. Following the recipe, you can get a juicy and soft dish with spicy sourness, even without adding spices.

Required Products:

neck or tenderloin - 2 kg;
kiwi -3 pieces;
onions - 200 g;
salt, black and allspice - to taste.

Cooking

Rinse the meat with warm water and dry on a clean, dry cloth. Further:

cut the prepared product into medium pieces so that it is convenient to pull them on a skewer;
peel the fruits, mash into a mushy mass;
peel onions, cut into rings of medium thickness;
put all ingredients in a 3-liter container, salt and pepper to taste, mix;
crush the mass with a load, leave for insisting at room temperature for 25-30 minutes;
fry on not very hot coals for 35-40 minutes.

In Armenian

Most Armenian pork recipes are similar, differing only in the addition of different spices. The only feature of the barbecue cooked in Armenian is very large pieces of meat. As well as the absence of acetic acid in the marinade.

Required Products:

meat - 3 kg;
sunflower or corn oil - 150 ml;
onions - 100 g;
powder from cilantro seeds - 3 g;
salt, black and allspice - to taste.

Cooking

Rinse meat under running water to wash away debris, dry. Further:

cut the finished product into very large pieces;
pour vegetable oil into a container of 5 l;
in a clean waffle towel, use a rolling pin to crush cilantro and pepper grains, pour into oil;
peel onions, cut into large rings, combine with meat and other ingredients;
cover the resulting mixture, put for insisting in a cold place for six hours;
fifteen minutes before frying, salt the marinade to taste;
fry on charcoal or barbecue until cooked for 25-30 minutes.

With mustard and honey

A dish of finely chopped meat for frying on charcoal, marinated in mustard and honey sauce, has a slight acidity and a pleasant sweet taste. An extraordinary combination of marinade ingredients will provide a unique flavor to the prepared meat.

Required Products:

neck or tenderloin - 2 kg;
honey - 2 tablespoons;
Dijon mustard - 1.5 tablespoons;
onions - 300 g;
garlic - 1 head;
powdered spice from sweet, slightly burning varieties of capsicum - 1 tablespoon;
vegetable oil - 3 tablespoons;
dried cilantro seeds - 1 g;
salt, black pepper and allspice - to taste.

Cooking

Rinse fresh or thawed meat, dry. Further:

cut the finished product into small cubes, put in a container of 3-4 l;
peel onions, cut into large rings, add to the meat;
stir in a deep bowl: honey, vegetable oil, mustard, chopped garlic and spices;
pour the obtained spicy-honey mixture into a container with meat and onions, stir, cover;
infuse the marinade for three hours at room temperature, stirring every half hour;
add salt to taste 20 minutes before frying;
after insisting, fry on not very hot coals for no more than 25 minutes.

On a note!

Purple basil is responsible for the special aroma of the finished dish in this recipe. However, the addition of spices - should be based on personal taste preferences.

In own juice

A dish prepared according to this recipe has a natural taste of char-grilled meat with the addition of aromatic spices. And the finished product can be eaten with your favorite sauce.

Required Products:

neck or tenderloin - 2 kg;
onions - 300 g;
medium-sized tomatoes - 8 pieces;
garlic - 1 medium head;
dried basil - 3 g;
salt, black pepper and allspice - to taste.

Cooking

Rinse fresh or thawed pork with cold water and pat dry with a clean waffle towel. Further:

the prepared product is not very large pieces;
peel onions, cut into rings of medium thickness;
divide the garlic into teeth, peel, cut along into thin slices;
spread the sliced meat on a flat surface, grate each bar with dried basil and pepper;
put meat in a 4-liter container, alternating with onions and garlic, cover with cling film. Identify in a cold place for infusion for five hours;
after insisting, salt the meat to taste, string on skewers, alternating with halves of tomatoes;
fry on charcoal or barbecue for 30 minutes.

The right choice of meat

In order for the finished dish not to disappoint with its taste, you need to not only properly prepare the marinade, but also choose a raw product in the market or store counter:

the raw product should not have traces of mucus, blood spots. Each piece should have an elastic structure;
the shade of high-quality fresh meat delicacy in the context of pink-red, concentrated juice is transparent, and its surface should be slightly moistened;
the smell of a quality product should not cause disgust. If the aroma causes discomfort, you should not buy such meat;
when you press the finger on the surface of quality meat, the recess should quickly level out.

On a note!

The age of the animal whose meat is sold on the counter can be checked using simple testing. A thin piece of a “young” product will be easily torn by hands.

Frying features

The uniqueness of a dish of finely chopped meat for frying on charcoal is that during cooking, each piece is surrounded by hot air. When cooking barbecue, which does not disappoint with its taste, you should adhere to some recommendations:

the product for frying on charcoal should choose "young" and juicy;
try not to cook kebabs from frozen pork, as a product exposed to subzero temperatures loses half of its nutrients. The finished dish of frozen meat will be tough and tasteless;
tasty barbecue can be fried not only on charcoal. To prepare it, you can apply other methods.

In the bank

You can fry a delicious barbecue without the use of barbecue and hot coals at home using glass containers. For this:

washed and dried meat cut into small pieces;
ferment the product with chopped onion in marinade for three hours at room temperature;
wash or dry a two-liter or three-liter jar;
at the bottom of the dried container lay a layer of onions, cut into half rings, and then meat strung on sharp wooden sticks;
cover the jar with a metal lid or food foil, put in the oven, setting the temperature regime of 200-210 degrees for one and a half hours.

On the grill

Despite the advent of modern mobile grills and other units for grilling kebabs, barbecue is very popular among barbecue lovers in nature. To cook tasty meat, you must:

worry about suitable fuel. The most suitable raw materials for ignition are store coals made from oak and birch firewood. As well as logs and twigs of fruit trees;
pick up a quality fresh product for cooking barbecue;
prepare the appropriate marinade;
prepare skewers or a special grill for roasting.

In the electric skewer

The taste of cooked meat fried on an electric unit is not the same as on charcoal, but still tasty. As with any barbecue recipe, it is important to make the marinade correctly. And the cooked meat will be an exquisite dish at any feast. To get a juicy and soft barbecue in an electric apparatus, you should:

choose a tight-necked or tenderloin;
cut the meat into small pieces so that when frying they do not cling to the heating element;
string 5-6 pieces of pork on each metal fixture;
turning on the appliance, install the skewer in it, fry until golden brown.

On a note!

When choosing from existing marinade recipes, remember that you can’t ferment products in aluminum containers. The top coating of such dishes under the influence of acid will begin to oxidize, giving the products an unpleasant taste.

In the oven

If there is no opportunity to go to nature, you can cook a barbecue at home in the oven. And just have a picnic on the balcony. For cooking:

cut and dried meat into large pieces, marinate for several hours;
to get the taste of meat, like on charcoal - add a flavoring to the marinade designed to simulate the effect of natural smoking;
laying on a baking sheet a layer of onion, cut into half rings, put meat on top of it. Send in an oven preheated to 200 degrees for one hour.

Cooking a dish of finely chopped meat for frying on charcoal requires the use of the skilled hands of a cook. And for its pickling, you can choose a large number of different recipes for every taste, each of which is good in its own way.