, Beef kebab, Pork kebab on April 15, 2015 by: rpsmedia

The easiest and most proven marinade that can be prepared by someone who has never come across the preparation of this wonderful dish. Although, in our time, it is rarely possible to meet someone who has never cooked kebabs. There is a mistaken opinion that it is impossible to pickle meat for shish kebab without vinegar. Vinegar not only softens, but also dries the meat, giving it rigidity and elasticity, also drowns out the natural taste and smell of meat. You can be sure that this kebab marinade recipe is much softer and tastier.

Pork kebab, is the best for this marinade, which can be fried through   2 - 3 hours. Optimally need to marinate pork skewers 6 - 8 hours. In this way you can marinate lamb skewers, only the time of pickling should be increased to 1 0 - 12 hours. Beef kebabs need to be kept even longer 10 - 20 hours. Veal kebabs or chicken kebabs are equal in marinating time to pork. We cut the pork or beef meat into large pieces no less than the size of a matchbox, so the kebab will be juicy, soft and not dry. Mutton meat cut a little smaller pieces, the size of a walnut.

To cook the marinade for a classic (universal) kebab, we need:

• onion - 0.5 kilograms per 2 kilograms of meat;
• freshly squeezed lemon juice - 1 tablespoon per 1 kilogram of meat;
• ground black pepper - 1 tsp per 1 kg of meat;
• spices - to taste (see note);
• salt to taste (see note).

Marinade for kebab classic recipe

Meat we put in deep not plastic   the dishes. Grind onions in a meat grinder and pour meat. Add lemon juice, black pepper, spices (see note), salt (see note) and mix well. Marinade for kebabs universal ready. Leave in a cool place for the time specified for a particular type of meat.

Seasonings   (note).
  There are no perfect spices for kebabs. Hundreds of seasonings can be combined from such a wide selection of spices, dried herbs and spices.
Sage, Ginger and Coriander pork or veal add unsurpassed smell to meat, but one should be careful to dull the real aroma and taste of meat.
Rosemary, Ginger, Spiced Cloves   suitable for lamb kebabs. These spices give a rich taste and at the same time muffle the unusual smell and taste of lamb.
Bay leaf, garlic, basil thyme, anise, zira, mustard (grains)   - they will always add to your kebab a unique taste and aroma and never spoil its taste. Also, for the lazy, you can use a proven ready-made mixture " Italian herbsThe main thing to remember is the basic rule that all dried herbs, spices and seasonings are used to prepare the marinade, and fresh greens are added at the end. Another rule: the more apply different spices spices - this does not mean that - it will be better. Do not forget that the spices can completely change the taste and aroma of kebabs.

Salt   (note).

Salt to taste   - this is a vague phrase, a lot of people are puzzling. But real gourmets never salt the marinade itself. When marinating, the salt drains the juice from the meat and it turns out to be somewhat dry and not so juicy. Salt the meat should be immediately before laying on the grill or already strung on a skewer before frying.

Enjoy your meal.

At the beginning of May, when the warm weather was already established, and many began the May holidays, I do not want to stay in a stuffy metropolis. And many are in a hurry to open the picnic season.

Fresh air and bright greens stupefy the head and push on rash acts. But do not forget that a picnic is not only communication with nature, but also tasty treats.

And let the menu for a picnic rather specific, a meal in nature will always be the most favorite pastime for both children and adults. The center of the improvised table will always remain the kebab, which many traditionally make of pork and according to proven recipes.

We offer to meet with classic options   cooking meat and try out new interesting marinade recipes for pork kebab.

The classic recipe for pork kebab with vinegar

The main ingredients of the classic kebab are meat, onion, salt and pepper. All other variations with the addition of an acidic liquid, a special set of spices are already variations.

Moreover, an overabundance of such additives can make the meat dry or clog the natural taste of grilled meat on the fire. However, our compatriots continue to pour into the marinade vinegar.

Although such a supplement is considered rather coarse for marinating pork, it is most often used to mask out stale foods or to save too tough meat.

If there is a desire to try a more delicate version of the marinade for pork, we offer a recipe with apple cider vinegar.

But even in this case it is necessary to observe the proportions so that the meat does not split due to the high acid content in the marinade.

• pork neck - 2.5 kg;
• onions - 5 - 6 medium heads;
• sugar - 1 tsp;
• water - 0.5 cups;
• apple cider vinegar 6% - 1 cup;
• salt;
• black and red freshly ground pepper.

For kebabs it is better to take fresh meat without excess fat. If we marinate pork, then the neck is the perfect part.

It is in this meat that fat is present in the form of inclusions throughout the entire thickness. Therefore, the kebab from the collar turns out to be especially tasty.

Cut the meat across rather large chunks.

The size of the perfect pieces for kebab should be slightly larger than a tennis ball.

If the pork is chopped hard, the kebabs will turn out dry, and too large pieces will not be able to fry evenly.

We put all the meat in a container, in which we will transport it to the picnic area.

Now proceed to the preparation of the marinade. We clean and cut onions.

Someone likes to cut onions into rings, so that it can be strung on a skewer between pieces of meat.

But in our case the onion will perform another function, it must give its juice to the meat.

Therefore, we cut it boldly in half rings. Add the onions to the pork, intensively kneading with your hands, so that he pours the juice.

It remains to add salt and pepper. You should not overdo it, although such seasonings in meat is a matter of taste.

Came the turn of vinegar. Take 6% apple cider vinegar.

Keep in mind that there is no natural vinegar from apples with greater concentration.

Carefully read the composition of the purchased product, so as not to buy table vinegar with the addition of juice or a synthetic fake.

But even natural vinegar from apples should not be immediately poured on meat. Dilute with water and add some sugar.

Now you can pour the liquid into the container with the meat.

There is the last stage of cooking the perfect kebab.

It is not enough to put all the ingredients on the list in a container, you need to mix them intensively.

And not with a spoon or spatula, but only with your hands.

In this boldly zhamkayte meat, as if doing him a massage.

They say that cooking kebabs is a real ritual. And you can get tasty meat only if you put all your soul into its cooking.

Juicy kebab recipe in wine

A very interesting recipe for marinade with the use of dry red wine. Thanks to tartaric acid, meat fibers gently soften, and the kebab itself acquires a sour-tart and at the same time sweetish taste.

You can experiment and take different varieties   wine, replace red wine with white. And each time you will be amazed by the richness and diversity of tastes.

For cooking you will need:

• pork - 1.5 kg .;
• red wine - 1 glass;
• onions - 2 - 3 pcs .;
• spices for kebabs - 30 gr .;
• paprika - 1 tsp;
• salt.

Fresh, and better fresh meat washed under running water, dried with paper towels and cut into portions.

We shift the prepared pieces into the bulk container.

Never marinate kebabs in aluminum cookware. Acid present in the marinade will react with aluminum.

Peel the bulbs and, cut into arbitrary pieces, send to the meat.

After that, salt and add paprika, seasonings to emphasize the taste of meat. At the very least, we pour wine into a container.

Do not try to pour more liquids so that the pork floats in the wine. There will be enough and a glass of grape drink.

The main thing is that it was a quality product, not a powder.

It remains to mix the meat in the marinade and cover with a lid. Leave it to marinate for 3 - 5 hours.

This time is enough for all the ingredients to make friends, and the meat has absorbed the aromas and tastes of spices and wine.

Quick Recipes for Pickled Kebabs

If the decision to cook skewers, came to a picnic spontaneously, or friends came to visit you with an excellent piece of pork, which asks for a barbecue, a marinade-recipe is useful.

Believe me, with such recipes, the meat will have time to marinate faster than they will be ready to measure the red-hot coals for frying.

Express-recipe barbecue in mineral water

For cooking you will need:

• pork - 2 kg;
• onions - 4 heads;
• highly carbonated mineral water - 1 bottle.

The recipe is really very simple, and very fast. Cut the meat into medium pieces, onions into rings. Products put in a saucepan, add spices to the meat, which will be at home.

Mix well, remembering to shake all the contents. And all this is poured mineral water.

The main thing is that the water was highly carbonated. It is carbon dioxide that will accelerate the process of pickling at times.

After half an hour, you can string the marinated pork on a skewer.

A simple recipe for kebab in onions

For those who do not have mineral water on hand, and the ability to quickly buy it is also absent, we offer another interesting recipe with onion.

For cooking you will need:

• pork - 2 kg;
• onions - 4 heads;
• salt, pepper, seasoning to taste;

At first glance it is classic recipe   marinating kebabs. So what will speed up the process? All hope for onions.

But in this recipe we will not cut it, but rub it on a grater. In this way we get onion gruel, which is able to saturate with taste and soften any meat.

The final touch - pour all the onion gruel. Kneading the meat in a marinade, do not forget to mash it well.

This massage will further accelerate the process.

Believe me, in such a marinade the pork will be ready to be moved to the fire in half an hour.

Recipe for marinating kebabs in oriental motifs

We offer to try an unusual kebab with oriental notes.

The combination of honey, spices and ginger will give an unsurpassed result.

For cooking you will need:

• pork - 1 kg;
• honey - 1 - 2 spoons;
• soy sauce - 3 spoons;
• sesame oil - 1 tsp;
• ginger - 1 tsp;
• garlic - 2 cloves;
• red pepper.

Heat the honey in a water bath. If honey is fresh and liquid, you can skip this step. Add to honey soy sauce   and sesame oil. Garlic is passed through the press and add to the marinade.

Ginger can be taken both fresh and in powder. Fresh root cleaned and finely chopped and also send it to the sauce. It remains to add red pepper. If you like spicy meat, take a teaspoon of pepper.

Mixing all the ingredients of the marinade, pour it on the prepared meat. Such a kebab will be marinated for about 5 hours.

The result will be quite exotic, but incredibly delicious kebabs.

It remains to open a bottle of red wine. It will be the perfect complement to such meat.

The recipe for a delicious kebab with kiwi

If you want to try something new and unusual, try the marinade with kiwi.

As a result, get juicy and tasty meat with unobtrusive spicy sourness. And time for the marinating itself is not needed much.

For cooking you will need:

• pork pulp - 1.5 kg;
• lard - 0.5 kg;
• onions - 2 pcs .;
• kiwi - 1 fruit;
• paprika and jeera - 0.5 spoons;
• salt and red pepper.

My meat and cut into standard pieces for kebabs. Salo, on the other hand, should be cut into plates the size of pieces of meat, but about a centimeter wide.

Peel the kiwi and cut into arbitrary cubes. Peeled onions cut rings. The prepared ingredients we put in one capacity.

Now add salt and spices and thoroughly knead the skewers with your hands. Marinated such a kebab will be no more than 2 hours.

Tip! Do not increase the amount of kiwi and pickling time.

This fruit has special qualities that allow you to break down meat protein.

On skewers strung need to be mixed with pieces of bacon.

Pork Kebab: Mustard Recipe

Meat is combined with mustard just perfect. And do not be afraid that adding mustard to the marinade will get too sharp meat.

Mustard gives off its burning qualities to pork, due to which it becomes just incredibly tender and soft with exquisite taste.

Mustard marinade is able to turn the most ordinary-looking piece of meat into a real delicacy.

For cooking you will need:

• black ground pepper - 5 gr .;
• table mustard - 25 gr .;
• orange peel;
• ground cumin - 5 gr .;
• honey - 30 g .;
• pork - 1.5 kg.

All components of the marinade are placed in one container and interrupted with a blender until a homogeneous mass is obtained.

My meat, obsushivaem and cut into pieces.

Pour prepared pork with mustard marinade.

Literally in half an hour the kebab will be ready for frying.

How to Marinate Shish Kebab in Tomato: Marinade Recipe

On the basis of natural tomato, ketchup and even pasta, excellent marinades for meat are obtained.

We offer to cook meat in tomato juice. Definitely, it should be of high quality, and even better home.

For cooking you will need:

• meat - 1 kg;
• onions - 5 heads;
• tomato juice - 500 ml;
• pepper - 5 peas;
• bay leaves - 2 pcs .;
• black pepper - 1 pinch;
• seasonings for meat - 0.5 tsp;
• salt - 1 tsp.

We start cooking with the preparation of onions.

To do this, it must be cleaned and cut into large half-rings.

Send onions to a bowl and add all the seasonings to it, including salt. Now you need to well rub the onion with seasonings. Do it better with your hands.

Now you can add peas and bay leaf, which is better to break.

Fill all the ingredients with tomato juice. It remains only to place prepared meat in the ready mix, where it will spend the next 5 hours.

Shish kebab recipe in tea marinade

Do not believe it, but the most common black tea has qualities that allow you to soften the meat.

But in order for such a marinade to work, you need a very strong brewing from high-quality raw materials.

For cooking you will need:

• meat - 3 kg;
• black long leaf tea - 200 gr .;
• onion - 500 gr .;
• allspice - 10 peas;
• bay leaf;
• salt.

First, prepare a strong brew. To do this, pour dry tea with boiling water at the rate of 1 liter of water per 100 grams. welding. Give at least half an hour to her insist.

In the meantime, prepare the meat and onions. Pork cut into portions, and onions into rings.

Fold all products in layers, that is, a layer of meat sprinkled with onions and again put the pork.

Do not forget to add bay leaf and pepper, salt.

When the infusion is infused, pass it through a sieve and pour the meat prepared for the kebab.

In the tea marinade, the meat will infuse for about 6 hours in the cold.

Recipe kebab on the grill with pomegranate

Pomegranate is a unique berry with extraordinary taste and useful qualities. And the meat, marinated in the juice of pomegranate, it turns out just amazing.

It is better to prepare the juice for the marinade with his own hands. But if this is not possible, purchase high-quality raw materials. Usually, natural juice is sold in glass containers.

For cooking you will need:

• pomegranate - 1 large fruit;
• onions - 300 gr .;
• pepper mixtures - 0.5 tsp;
• salt;
• basil.

Pomegranate wash, cut and select all grains. We send grains in the juicer to make juice with pulp.

In the finished juice pour all the spices and salt.

Basil is better to take fresh.

You will need two branches that need to be washed and thoroughly grind.

Now we undertake the preparation of onions.

It should be cut into rings and also slightly mash.

Lay basil and some onions on the bottom of the dish.

In addition, each onion and meat layer pour juice with spices. The remains of onion and marinade lay out on the top layer.

We put the container with a shish kebab with a lid and send it to the fridge where it will spend about 10 hours.

How to cook skewers: video recipe

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Push class

Kebab is tasty dish   for food, which raises the mood and comes bliss for the body. Varieties of kebabs are many, but the classic kebabs are always meat:. Exceptions are chicken and fish.

Stringing pieces of meat on skewers and frying over coals in compliance with certain rules is a classic of the perfect kebab with the smell of smoke. About kebabs in the oven, in a pan of minced meat and various fish in the following articles.

The rules of cooking classic kebabs

For a shish kebab it is better to take meat young and juicy. To get good results. The following rules should be followed:

• Avoid cooking kebabs from frozen meat. Because frozen meat contains significantly less nutrientswhich are kept fresh. Whatever they say, no matter how marinated, kebab from frozen meat will be tough.
• Avoid cooking kebabs from fresh meat, from a newly slaughtered animal. Blood should flow from the carcass, the meat should "rest" for several hours, lie down. In the old days, it was generally considered a prohibition to cook dishes immediately from game shot - 2 to 3 days should pass.
• Stringy meat is not suitable for kebabs.

The best brazier for cooking kebabs is the traditional brazier used by most modern people. What are the braziers in our modern life, you can look at the blog.

According to experts and people of the people, the best wood for kebabs are firewood from the vine. Further, in descending order of quality, go: white locust, dogwood, sloe, beech, oak. You have already understood that only deciduous trees are suitable.

The criterion for the quality of firewood is the quantity and heat of the coal.

Buy better ready charcoal and use it. As a rule, coal sold in bags is made from birch chocks.

If you use firewood, they should burn almost smokeless, give a lot of coal with good heat and not be resinous - this is the quality of the firewood itself.

The height of the brazier, for frying meat, should be such that the meat is 10-15 cm above the coal, or even lower. It is more convenient to make a brazier with grate bars (small) and a blower, in order to create cravings depending on wind and weather.

In the absence of mangal hearth, for frying kebabs can be folded from improvised non-combustible material: stones or bricks.

  Classic pork kebab: how to pickle kebab with vinegar to eat

Products:

• 2 kg of pork belly not too fat or
• 3 kg of brisket on the bone (also very tasty)
• 100 ml of white wine vinegar
• 1 kg of onions
• salt pepper

For submission:   4 sweet bulbs + thick or thin pita

Recipe:

Slice the pork belly into equal pieces of bacon.

Cut the other piece with ribs in this way. so that the meat is located along the bone.

Each bulbs should be cut in half lengthwise, then cut into very thin half rings. Mix onion and vinegar, season well with black pepper. Mix the meat and marinade in a large saucepan, and mix by hand for 5 minutes. Then firmly fold the meat with the marinade into a container, cover and marinate at room temperature for 2 to 3 hours.

Take the skewers wide and flat so that the meat does not turn when frying.

String the meat in such a way that it goes along the skewer, not hanging from it. The pieces must be of the same size and quality so that they are roasted evenly. Then place the skewers with meat at a distance of 10 - 15 cm from the coals and fry, not forgetting to turn them evenly, until ready and browning.

In a large bowl, chop the onions into large pieces, take a large piece of pita bread and remove the hot skewers with it. Skewers in a bowl pour in onions. Thus, it undergoes heat treatment, absorbs the taste of meat and becomes a separate snack.

This is how the kebab from ribs looks like if you decide to make this version of the classic wine vinegar kebab.

  Shish Kebab Recipe: Pork Shish Kebab and Mineral Water Marinade

Products:

• 2 kg of pork neck
• 4 onions
• mineral water
• ground black pepper, ground coriander, salt

Recipe:

Pork meat cut into pieces, onion cut into half rings, pepper and sprinkle with ground coriander.

Put meat with onions in a saucepan and pour mineral water over it to cover the meat. put the oppression on the meat and leave for 4 hours. Then salt the meat to taste. Next, you should string the pieces of meat on the skewers according to all the rules and fry over the coals.

  Classic lamb skewers - a dish for the holiday table

Products:

• 500 g lamb
• 2 onions
• 100 g of green onions
• 200 g tomatoes
• 0.5 lemon
• 1 tablespoon of vinegar
• 1 tablespoon butter

Recipe:

Cut into even pieces (20 - 25 g) the kidney part or the pulp of the back leg of lamb, put in a dish, salt and sprinkle with ground black pepper. Then put grated onions there, pour vinegar, mix and stand in a cold place for 5-6 hours.

The meat of young sheep is not watered with vinegar, but sprinkled with pepper, salt, put parsley and stand for 2 - 3 hours in the cold.

Roast the skewers over the coals for about 15 to 20 minutes. To meat roasted evenly, skewers need to often rotate.

Remove the skewers from skewers, put on a dish, pour the oil. Serve scallions, sliced ​​tomatoes and lemon as a garnish. boiled rice Separately file dried ground barberry or pomegranate juice.

Beef kebab - marinade is the most delicious, so that the meat is soft

Recipe:

In this recipe, the meat becomes soft even if it was very tough. Meat can be taken even ice cream. Let the meat thaw. Then cut the beef into pieces with a matchbox.

At the bottom of the pan pour a layer of allspice peas. Cover it with a layer of bay leaf. Lay a layer of chopped onion rings, on top of a layer of meat, salt and pepper with red pepper, again put a layer of onion and so on alternate. The last layer should go onions. Lay a layer of bay leaf on top of it.

Put a layer on top of the bay leaf tomato paste   thick and vinegar in a finger (put 1 spoonful of vinegar per 1 kg of meat). All this cover with an inverted plate and put on top of the oppression about 10 kg. Withstand the day. After a day, drain the egg, throw out the top layer of Lavrushka and transfer the meat to another dish, leaving the bottom layer of Lavrushka and pepper in the old.

Then squeeze lemon into the meat, add white dry wine. After 2 hours, you can fry with the help of skewers in the grill with hot coals.

  Mutton kebab with vinegar: a classic way to cook tajik kebab

Products:

• 1200 g lamb
• 200 g onion
• 50 g vinegar 3%
• 30 grams of cumin
• 50g greens
• ground black pepper, salt

Recipe:

Mutton pulp meat cut into pieces the size of 25 grams. Salt, pepper, mix with finely chopped onions, zira, pour vinegar and put in the cold for 4 hours.

Then the pieces of meat strung on skewers and fry over hot coals.

When serving, place the skewers on a plate and sprinkle with chopped onions and greens.

  Marinades for pork kebab: how to pickle kebab in pomegranate juice

Products:

• 2 kg of pork neck
• 1 cup fresh pomegranate juice
• 4 tomatoes
• onion
• cloves, basil greens, parsley, ground black pepper, salt

Recipe:

Pork cut into portions and put as the first layer in an enamel pan. Onions cut into rings and lay the second layer. Finely chop the greens and sprinkle the meat with onions.

Then put the flowers of cloves on top and pour with pomegranate juice. Put marinated meat in a cool place for 4 hours. Stir every hour. Before the last mixing, salt.

In the end, start stringing meat on skewers, alternating with cups of tomato and fry over charcoal grills.

  Kebab: the signature recipe for pork kebab, and marinade from the people - with beer!

Products:

• 2 kg of pork (neck)
• salt large sea
• 5 onions
• 500 ml of dark live beer
• 5 - 6 dried tomatoes
• ground black pepper

Cooking recipe:

Rinse and dry the meat. Cut it into large pieces so that each has a fat.

Then make the marinade: rub the onions and put the onion gruel in the bowl for the meat,

salt and pepper to taste, pour in all the beer. Stir and marinate for at least 5 - 6 hours.

Then remove from the marinade, string on metal skewers and grill over charcoal from apple, pear or aspen wood on the grill. Reviews from the people - great, people in the subject!

  Cooking juicy kebab of pork on the grill - video

Have a nice kebab on the coals, in the open air, with smoke!

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What you need

• Pork - at the rate of 1,5kg
• Onions -4 heads
• 2 lemons
• From spices: simple black pepper (ground) and salt. It is to taste.
• Ketchup to taste too

Sequencing

Of course, the basis of taste is marinade. Someone leaves for the night, some for a few hours, and who generally “immediately”.

• In this variant, the meat should be thoroughly washed and cut into convenient pieces, the onions with medium rings up to 5 mm thick.
• Prepare a deep enameled container - a pot, a basin and put the meat there. Supply seasonings to taste and mix thoroughly with onions. It is necessary to monitor the consistency, add water as necessary. Then mix again and squeeze both lemons, mix. Water will prevent the marinade from becoming too hard or sour.
• Then, after making sure that everything is ready, cover and put pressure on top so that the meat “bathes” in the marinade, soaking it. Leave in a cool, dark place for about 4 hours.
• Preparing the grill and skewers, get the meat and gently strung it on the skewers, keep on coal for an average of 15 minutes until fully cooked.
• You can serve fresh vegetable salad to the kebabs, most often just cucumbers with tomatoes, chop the onions separately, keep a bottle of vinegar for piquancy next to them. You can serve each skewer or all on a flat long plate for convenience. In some embodiments, you can serve shish kebab on a flat lavash cake, which will “go” into the barbecue impregnated with barbecue juice. Eat hot!

Cooking pork kebabs is not a complicated process at all, especially if you have different kitchen gadgets on hand, such as a blender or food processor. I offer you a second family recipe for a delicious juicy kebab, the highlight of which is a marinade with lots of onions. This recipe is not worse at all, it's just a little different. It is perfect when there are no other ingredients at hand, and onions are always there.

This recipe will require a large number of   onions, in no case can not save it. After all, thanks to onion juice, the meat will turn out juicy and tender.

How to cook a juicy pork kebab? Remember the important rules:

• when choosing meat, it is advisable to take marble, veined fat, i.e. neck;
• shish kebab is fried on coals, but not on open fire;
• the smaller the pieces of meat, the faster they will be fried, but they will be drier. Cut into medium or large chunks;
• salt the dish, if necessary, after cooking it while it is hot;
• and most importantly! Meat should be cooked with a good mood, with love in the shower, and a bottle of ice beer))))

Ingredients for shashlik with a classic marinade of onions

• Pork (neck) - 2 kg,
• Onions - 1.5-2 kg
• Spices: bay leaf, basil, coriander, rosemary, zira, salt (optional, spices to your taste)

Cooking pork kebab:

Enjoy your meal!