The best pork neck skewers recipe. Pork skewers: the most delicious marinade to keep the meat soft

There is an opinion that only men are capable of making a good barbecue. But it is not so. Gender is completely irrelevant here. In order for such a dish to turn out to be truly tasty, it is necessary to correctly perform each stage of the process of its preparation. Particular attention should be paid to how to cut meat on a barbecue. In this matter, there are many points that you should know about before you get to work.

The process of cooking barbecue includes several mandatory steps:

choice of main components;
grinding products (cutting);
preparing them for work (pickling);
putting blanks on skewers;
direct frying.

Each of them is important in its own way and requires appropriate attention. However, some believe, for example, that it is absolutely not important how to cut meat for barbecue. However, this process has its own subtleties.

Not every cut off piece is suitable for barbecue. True professionals pay special attention to the shape of the workpiece. Ideally, if the pieces are cut into cones. This will make it easier to put them on the skewer and will contribute to a good frying in the future. But before deciding how to cut meat for barbecue, you need to prepare all the necessary tools for this. Usually in such cases it is required:

Sharp knife. It is desirable if it has a wide, even blade without any notches. Tools with a corrugated blade will not work for this.
Wooden cutting board with a special groove for collecting liquid. After all, when cutting meat, juice will definitely stand out from it. It is undesirable that it accumulates on the surface. If this is not available, then you can take an ordinary wooden board. In any case, it must first be doused with cold running water. So it will absorb less meat juice.

Having everything you need in stock, you can safely get to work.

main ingredient

Before deciding how to cut meat for barbecue, it is necessary to take into account which product will be used for this. For example, it is best to choose tenderloin from beef, or the situation is different with pork. Here it is better to use the neck for barbecue. This is the meat located along the ridge. It is necessary to take exactly the part that is located in the neck area. What goes lower along the back, of course, is also suitable. But in this case, you will have to spend extra time to cut off a large amount of fat, which is located nearby. It is better not to take the back part at all. From which there is, the barbecue will turn out dry and not juicy. This must be understood and not made mistakes. Lamb is a completely different story. Here, of all the carcasses, only tenderloin, loin or hind leg are suitable for cooking barbecue. But the popular spatula is better to save for another dish. When the issue with meat is finally resolved, it will be possible to proceed to the next stage.

Pickling Secret

It is known that the use of fresh meat does not guarantee that the barbecue will turn out soft and juicy. Even inexperienced housewives know that the main product must first be subjected to additional processing. This refers to the marinating process. First you need to understand why it is needed. Here it is worth remembering the lessons of chemistry. After all, it is known that meat mainly consists of proteins (elastin, collagen and reticulin). During heat treatment, it partially softens. But best of all, this process goes under the action of acid. In such an environment, the protein gradually becomes loose, which means it will be able to hold the juice and after frying it will turn out soft. In practice, marinades prepared on the basis of:

kefir;
guilt;
mayonnaise;
vinegar;
mineral water.

Everyone chooses an option to their taste. But most often they use a method for which it is necessary: for 1.2 kilograms of meat (for example, pork) 8 grams of sugar, 3 onions, salt, 60 grams of vinegar and any spices.

Everything is done very simply:

First, rinse the pork and lightly dry it with a napkin to remove excess moisture.
Then we cut the meat into barbecue, taking into account the advice of professionals regarding the shape and size of individual pieces.
Sprinkle the blanks with spices and leave for 10 minutes so that the meat can be thoroughly soaked with them.
Add chopped onion rings, sugar and vinegar, diluted with water in a ratio of 1:2.

In such a marinade, the meat should lie for at least 9 hours. Only after that it will be possible to start frying.

Important details

Experienced housewives know how to properly cut meat for barbecue. Novice cooks who want to master the art of cooking this dish need to pay attention to a few important points:

Only sharp instruments should be used. You can correctly divide the meat into pieces with a well-sharpened knife in your hands. With its help, it will be possible to cut off excess fat, films and hard tendons without much difficulty.
The blanks must have the optimal size. Any deviations in one direction or another negatively affect the quality of the finished product.
Use the same cutting method for all types of meat. The exception is beef. Because of the hard long fibers, it requires an individual approach.
Remember that a six-piece kebab is considered ideal. Practice shows that such an amount for this dish is considered optimal.

If all these points are taken into account, then you can not worry about the quality of the finished dish. It remains only to follow all the rules of frying meat on an open fire.

Slicing rules

Each dish has its own subtleties. For kebabs, they mainly relate to the way the main product is cut. The same question always arises here. Very often, novice cooks are interested in how to cut meat for barbecue: along or across. The answer to this question is ambiguous. It would seem that everything is clear here. Separation into pieces must be done taking into account the bite line. Therefore, almost all types of meat intended for barbecue are cut across. Then it is put on a skewer along the fibers. Only in this way can the finished product turn out to be quite juicy and truly soft.

If you do the opposite, then it will be difficult to bite off a whole piece later, since the meat itself will gradually shrink during the frying process. The skewers will be tough and tasteless. Although, using pre-marinating, the meat can be minced in any direction. The exception to this rule is beef. It only needs to be cut across.

Piece size

In order to achieve the desired result in the end, you also need to know what pieces to cut the meat on the barbecue. As practice shows, the size in this matter plays an important role.

Experienced chefs are sure that a piece of 3 to 5 centimeters in size is considered optimal. It will weigh approximately 30 grams. If you make the workpiece smaller, then when cooked on an open fire, it will quickly fry and become dry. Large pieces are also undesirable. In the allotted time, they will not have time to properly fry from the inside and remain raw. If you hold them on fire a little longer, then the surface layers can be very charred. Such a barbecue will not bring pleasure to anyone. In addition, we must try to keep the pieces as even as possible. Thin hanging edges will immediately burn and spoil not only the appearance, but also the taste of the finished product. Also, when grinding a whole piece, it is imperative to cut off the fat. Under the influence of high temperature, it will gradually shrink, releasing fat to the outside. As a result, an additional dense tissue will appear on a piece of meat, which will be difficult to chew.

Good day, my valiant cooks! Agree that cooking a delicious barbecue is a real art. There are many recipes, but not all of them give the same good result. One of the main secrets of this dish is what kind of meat is used. No less important is what it marinates in. And today I will tell you how to make a marinade for soft pork skewers.

I want to note that the kebab is very tasty also from beef, veal and lamb. Only there their own peculiarities of cooking. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

The first step is to cut the meat into pieces. How to do this - I already said a little higher, so I will not repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many flavor mix options. The recipes are listed below. But how much to marinate pork depends largely on the composition of seasonings. In the presence of "aggressive" components (wine, lemon juice), the time is reduced.

The minimum residence time of pork in the aromatic mixture is 4 hours. But it is better to send the meat to the marinade for 8-12 hours

Pieces should be placed on skewers along the fibers. Place larger pieces closer to the center. Well, and small ones, respectively, string along the edges. This will cook the pork better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. Wanting to check the readiness of the barbecue, in no case pierce the pieces with a knife. Otherwise, all the juice will flow out - the kebab will be dryish.

Marinade recipes for juicy pork

And here are the promised options for aromatic mixtures for meat. Here is a quick and easy marinade. Or choose an exotic option, such as lingonberry or pomegranate. Cook with pleasure, and then do not forget to unsubscribe, what turned out better.

Cooking on kefir with lemon

For the neck (3 kg) take:

500 ml fat-free kefir;
1 lemon fruit;
700 g of onion;
1 tbsp salt;
pepper + other spices.

Peel the citrus fruit and remove the seeds. Then we cut the fruit into slices and scroll in a meat grinder. We cut a couple of peeled onions into neat rings 4 mm thick. They will need to be strung with marinated pork on skewers. And the rest of the onion is scrolled in a meat grinder.

In the lemon composition, mix onion gruel, kefir, pepper and other spices. We add a little mass. Kefir marinade is ready. We spread the meat and onion rings in a glass container in layers. And evenly pour all this with a fragrant mass.

And here is another version of a simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

black and red pepper (to taste);
1 PC. onion;
1-2 laurels;
100 ml soy sauce.

Pour the sauce over the sliced pork. Chop the onion into thin rings and send to a bowl with meat. Next, add the spices and mix everything thoroughly. Well, after we leave the pork so that it marinates. On the grill, the meat turns out incomparable.

Aromatic Kiwi Blend

For a kilo of meat you will need:

1 PC. lemon
1 PC. ripe kiwi;
pepper;
thyme (a couple of branches);
salt.

Grind the peeled kiwi in a blender into gruel. Pepper pieces of pork and add. Cut the citrus fruit in half and squeeze the juice from ¼ of the lemon. And cut the rest of the lemon into slices and send to the meat. Next, we enrich the composition with kiwi gruel and thyme. Marinate for a minimum of 4 hours. Do not hold longer, because the neck will turn into a "porridge".

How to make a beer marinade

For a kilo of pork, take half a liter of beer, pepper and salt. Use high-quality beer - take a "live" drink. It wonderfully softens and gives the kebab an original bread flavor. Fill the pieces with beer, salt them + pepper. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

2 pcs. onion;
black pepper;
3 pcs. bay leaf;
salt;
200 g of mayonnaise;
dried dill.

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send lavrushka, mayonnaise and dill there. We mix everything thoroughly and leave the meat so that it is saturated with aroma.

Cooking pork in mineral water

This is a pretty easy recipe to make. For a 3 kg neck, take:

1 liter of mineral water;
a kilo of onions;
2-3 tbsp vegetable oils;
salt;
pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, pepper and crush with spices. Add onion, oil and fill everything with mineral water. And then we send it to the refrigerator. In 12 hours, the meat will become very tender and soft.

Look at the pickling option with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

100 g of honey;
a pinch of paprika;
500 g of onion;
a mixture of peppers;
50 ml olive oil;
thyme;
4 tbsp french mustard;
1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. All this is mixed with mustard. We send pieces of pork to the fragrant mixture. Salt, pepper and sprinkle thyme and paprika on top. Onion (peel in advance) cut into rings and immerse in the meat. Mix everything well and send it to the refrigerator.

Tomato barbecue marinade

For 1.5 kilos of tenderloin, take:

2 tsp adjika;
2 large cloves of garlic;
large lemon;
150 g of tomato sauce;
2 tbsp mayonnaise;
1.5 tsp salt.

Squeeze juice from citrus fruit. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with Vinegar and Onions

In fact, this is a classic version of the marinade for carbonate. Frozen meat can also be marinated in vinegar. The recipe is:

3 kg pork neck;
2 tbsp 9% vinegar;
3 pcs. onion heads;
0.5 l of mineral water;
salt;
pepper;
basil;
turmeric.

Pour the mineral water into a deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip the pork pieces into this mixture.

Balsamic Vinegar Option

For 1.5 kilos of meat take:

60 ml balsamic vinegar;
2 garlic cloves;
1 tbsp mustard;
4 tbsp vegetable oils;
1 tsp rosemary and oregano (take dried herbs);
1 tbsp honey.

Pass the peeled garlic through the garlic press. Then we mix this gruel with the rest of the components of the mixture. Immerse the pieces in this fragrant mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

250 ml of wine vinegar;
2 pcs. apples
2 pcs. onion;
200 ml sour cream (fat content 10%);
100 g prunes;
pepper;
salt.

Rub the pieces with pepper and send for 3 hours in vinegar. Place the dishes with pork in the refrigerator or other cool place. We clean the apples from the skin and seeds, and then cut into small cubes. Dip the prunes in boiling water and chop them too. We heat sour cream to 40 degrees, send apples and prunes there. After we simmer this fragrant mixture for a couple of minutes on fire (do not forget to stir).

Next, remove the sour cream marinade from the stove. We send pieces of meat to a warm mass (about 30 degrees) and marinate it. It turns out that the pieces fall “from the ship to the ball” - from vinegar to sour cream 🙂 Cut the peeled onion into rings (it will need to be strung with pork on skewers). Salt the skewers while frying.

Pork in lingonberry marinade

For 1.5 kg of neck take:

160-180 g of frozen or fresh cranberries;
2 tbsp brown sugar;
3 tbsp wine vinegar;
1 tbsp orange peel;
120 ml of water;
pepper;
1 PC. onion;
salt;
4 tbsp vegetable oils.

If the berries are frozen, defrost them. Sort fresh and rinse thoroughly. Add the zest to the cranberries and fill it all with water. Bring the mixture to a boil, then reduce heat to low. Cook, stirring, until the berries pop. Cover the pot with a lid while you cook the berries.

Then cool the “compote” to room temperature and mix it with a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. We mix everything thoroughly. Then gradually add oil to the marinade and mix everything again. And then we dip the pieces of pork into it.

Shashlik in red wine

Such an aromatic mixture can also be made with white wine. It all depends on your desire. The marinade recipe is as follows (for 2 kg of meat):

200 ml of dry wine;
700 g of onion;
salt;
Caucasian spices.

Pour chopped onion rings with wine. We add spices there and salt the mixture. And then in this fragrant mass we immerse the chopped pork in pieces.

Sweet and sour marinade

For 2 kg of tenderloin, you need the following set of products:

4 tbsp honey;
500 g of sour juicy apples;
1 PC. onion;
300 ml dry white wine;
3 tbsp vegetable oils;
salt;
pepper.

Rub peeled and seeded apples on a coarse grater. Chop the onion into a bowl. Mix salt + onion mass + pepper and rub the meat preparations with this gruel. In the container where you will marinate the kebab, we place meat and apple mass in layers. We mix the wine with butter and honey, and pour the pork with this marinade. Next, we send everything to the refrigerator so that the skewers are marinated there.

Marinate the neck in pomegranate juice

You will need:

2 kilos of pork;
700 ml of pomegranate juice;
4 things. Luke;
30 g rosemary;
salt;
pepper + spices (of your choice).

Chop the onion into large half rings and send it to the pieces of pork. Salt, pepper, add rosemary and spices. After that, mix everything and pour pomegranate juice on top. Then send to marinate in the refrigerator.

Additional Tricks

It is no secret that black pepper is more aromatic, which is taken in peas and crushed before use. Just do not rush to send it to the mortar. First, fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more aromatic, but also easier to crush.

Marinate the meat in special dishes: made of glass or clay, or in an enamel container. Never use aluminum. It can interact with the components of the marinade. As a result, at best, the taste of the kebab will deteriorate, and at worst, a poisonous residue will appear.

Want to enhance the flavor of your barbecue? To do this, a few minutes before the end of frying, sprinkle the coals with small wood shavings. If you like citrus flavor, add orange zest instead of shavings on the coals.

Among so many recipes, you will certainly find the option that will allow you to cook a barbecue masterpiece. Don't be greedy - share the link to the article with your friends. Then they will treat you with kebabs prepared according to these recipes. And I wish you an unforgettable vacation at a picnic and say: see you again.

So the “barbecue season” has begun: anticipating the pleasure of a meal in nature, we diligently marinate the meat, trying to cook the most delicious kebab, and thereby surprise friends and relatives. How not to make a mistake and make a really delicious and appetizing pork kebab and what is the recipe for marinade for pork kebab? Read about it in our recipe.

Choice of meat for barbecued pork

You should buy a neck or a neck for a pork kebab - such a kebab will be the softest and juiciest. However, the loin, and the lumbar part, and the brisket are also excellent.

Do not buy shoulder or ham meat for barbecue - the dish can turn out to be dry and harsh.

There should be little fat in the meat, but it must be present so that the meat does not turn out too dry.

For any barbecue, including pork, it is better to choose chilled rather than frozen meat, but in the case of pork, the frozen version is still allowed, only then special attention should be paid to defrosting it: defrost at a temperature not higher than +5 - in the refrigerator. The slower the meat is defrosted, the better it will retain its taste and nutritional qualities.

If you defrost pork in the microwave or at room temperature, the kebab will turn out tough, tasteless and dry.

Of course, it is also better to approach the choice of chilled meat responsibly - it must be fresh, which means pleasantly smelling and even pink in color.

Quick marinade recipe for pork skewers

Marinade options for pork skewers - the ocean. These are simple combinations, as lemon juice with onion and pepper, and marinades, sauces and dressings from exotic fruits and a wide variety of spices. The easiest option is to use lemon juice, onions and your favorite spices suitable for pork. Almost everything is suitable for marinating this meat: fresh herbs, spices, adjika, fruit juices, and wines.

Marinade options for pork skewers (for 2 kg of pork):

6 large onions, 2 tbsp. herbs (cilantro, marjoram, basil, sage, etc.), 1 tsp coarse salt, red and black ground pepper - marinate for 6-12 hours;
5 large onions, 100 ml of water, 3 tbsp. chopped parsley, 2 tbsp. chopped cilantro, ½ lemon (juice), 1 tsp each coarse salt, ground coriander, ground nutmeg, red and black pepper - marinate for 3 hours;
per 1 kg of pork: 2 red onions, 1 bunch of herbs (for example, basil + sage or other options to taste), 0.5 cups of dry white wine, 2 tbsp. olive oil, 1 tsp each sugar, coarse salt, black pepper - marinate for 3-5 hours;
per 1 kg of pork: 1 onion, 1 clove of garlic, 250 ml of natural yogurt without additives, 1 tsp. ground ginger, coriander, cumin, sugar, 1 tbsp. chopped cilantro, 1 pinch of cardamom, red pepper, salt - marinate for 3 hours.

Cooking pork skewers - stages

So, you have chosen good meat, decided on the marinade. The next thing to do after defrosting the meat is to cut it. As a rule, for barbecue, pork is cut into cubes of about 3-5 cm, then put in a marinade and kept for the right time.

The younger the pork is, the less it will need to be marinated.

You can also marinate pork, in addition to the options listed, in beer, fresh fruit and vegetable juices, kvass, kefir, mayonnaise, vinegar (such meat is less juicy).

Many cooks do not add salt to the marinade, believing that the meat becomes tough because of it. Often the kebab is salted already when serving ready-made.

As for firewood for coals, over which the barbecue will be cooked, they can be any - aspen, birch, apple, cherry, mountain ash, linden, etc. You can buy ready-made coals.

When frying, the kebab should be rotated regularly and evenly, and periodic sprinkling with marinade or a mixture of water and wine will give it a special juiciness.

We have collected for you the most delicious and at the same time simple options for cooking pork skewers.

Recipe for barbecued pork in tomato sauce

You will need: 2 kg of pork pulp, 2 onions, 1 bunch of fresh herbs, 2 tbsp. tomato paste, 1 tbsp. ground paprika, red hot pepper to taste, ground coriander, black pepper.

How to cook pork kebab in tomato. Finely chop the greens, chop the onion into half rings. Cut the meat into pieces of 2 cm, put in a deep bowl, add greens, onion, tomato, spices, pour in 1 cup or as much as you need to cover all the meat with chilled boiled water marinade, mix, do not add salt, leave in the marinade overnight. Salt can be added to the marinade 2 hours before cooking the kebab. Thread pork tightly onto skewers, grill over coals.

You can determine the readiness of the barbecue by cutting the largest piece of meat with a knife - transparent juice should stand out.

Quick pork skewers recipe

You will need: 2 kg of pork neck, 1 kg of onions, 5 bay leaves, 1 tsp. ground black pepper, 1 pinch of saffron, salt.

How to cook a quick pork skewers. Cut the meat into portions, put in a marinating vat, twist the onion in a meat grinder and add porridge to the meat, pepper, put saffron, bay leaf, salt, mix everything properly, let it marinate for 10-15 minutes, string it on skewers and fry the kebab with the usual way.

Champagne pork skewers recipe

You will need: 2.5 kg of pork neck, 1 bottle of dry champagne, 5 onions, spices and seasonings to taste, salt.

How to cook pork skewers in champagne. Cut the meat, chop the onion into rings, put them in an enamel bowl, season with spices, salt, pour in champagne, mix, marinate for 1 hour. Cooking barbecue over coals.

Pork skewers in milk marinade

You will need: 1 kg of pork with bacon, 5 cloves of garlic, 2 cups of milk, 1 bell pepper, tomato, onion, carrot, 4 tbsp. sugar, black pepper.

How to make shish kebab from pork in milk. Pour milk into a saucepan, put black ground pepper, salt, sugar, simmer for 10-15 minutes over low heat, let cool. Cut the pork into slices, rub with salt and garlic, put in a milk marinade, leave for 4-5 hours. String meat on skewers, alternating it with pieces of sweet pepper, onion rings, circles of tomatoes and carrots, fry the kebab, periodically pouring milk marinade.

Spicy pork skewers recipe

You will need: 1 kg of pork pulp, 2 chopped bay leaves, 4 tbsp. olive oil, 4 tsp paprika, 3 tsp ground cumin, 2 tsp each chopped basil and coriander seeds, ½ tsp. ground ginger, to taste - ground cinnamon, ground nutmeg, hot red pepper, freshly ground black pepper, salt.

How to cook spicy pork skewers. Rinse the meat, pat dry and cut into cubes. Mix paprika, cumin, coriander, ginger, basil, laurel, cinnamon, black and red pepper, olive oil, nutmeg, salt. Put the pieces of meat into the spicy mixture, mix. Under the lid, leave the meat in the cold for 8-12 hours, during which time mix several times. Thread pork on skewers, fry over coals until tender, when serving, you can pour lemon juice.

The subtleties of cooking pork skewers

Do not cut the meat too finely - the kebab will turn out dry, because. the meat will lose its juices;

Do not turn the skewers over the coals too often - the meat may dry out;
Do not allow flames to appear;
If, when frying over coals, juice is released from the meat, which drips onto the coals, then the barbecue should be periodically sprinkled with marinade, otherwise the meat may dry out.

Last summer I made kebabs in a bucket of pork. Added spices, mayonnaise, planed onion, garlic. At first, the slices of meat were in egg yolk-white, then sent to the bucket. We marinated in the cellar, for three days, since it was at the beginning of the first days of June, the postman brought the pay, and I buzzed for three days, having overslept from alcohol abuse, remembered about the barbecue in the cellar, took it out with shaking hands, as usual after gatherings, melted the brazier , sent to the grid. Honestly, the softness was excellent. The scent was all over the place. Then my neighbor, my drinking buddy, even showed up at my house two houses later. Everything is as it should be, he brought bread with him and two shells of half a liter in addition. I really did not expect such a combination, also nature, the weather did not let us down, after two, the neighbor still swept away for two, and then it was midnight. It is necessary to add mayonnaise and garlic to pork and marinate for 48 hours. Thank you!

A woman and a barbecue are very compatible. You just need to be able and love to cook. I cook my own barbecue. For pork, you need a lot of onion cut into rings. seasonings for barbecue, salt, mineral water and I also add pickled tomatoes - it turns out very tasty.

I PREPARED A SHASHLIK FROM THE SHASHIK AND MARINATED IN LEMON AND KIWI JUICE AND SPICES - DELIGHT!

For kebabs, I always buy only the best meat (Ramensky delicacies are my favorites) and marinate it in soy sauce and lemon juice - the kebab comes out soft, tender and very tasty.

Is there a marinade in milk here, tell me it turns out delicious?

A woman and a barbecue are quite compatible. For the first time in my life, I cooked a barbecue on my own according to the simplest recipe from this site with marinating for about 12 hours. Everything turned out great! The main thing is good meat and the right recipe!

thanks for the recipes! I will experiment! My kids love it when I cook something interesting! and I am pleased and my wife is resting!

Description

Pork neck skewers- one of the most delicious recipes, according to many people. The finished dish is hearty, aromatic and very appetizing. It is believed that from such meat there will be the most delicious barbecue. And the dish is easy to prepare. The pickling process does not take much time and involves the use of simple products.

It is important to correctly approach the issues of choosing ingredients for barbecue. Pork meat must be fresh, with a small number of veins. In this case, marinating meat cut into portions is not difficult, and the finished meat dish will be spicy and tasty.

We offer a step-by-step recipe with a photo, according to which cooking the best pork neck skewers is not difficult. By the way, the recipe does not involve the use of vinegar, which is a definite advantage. The marinade is mineral water, in which you need to soak the meat for 8-12 hours. This will make the finished kebab softer, tender and tasty. The recipe is sure to please all lovers of meat dishes. Many people choose to cook in nature, going on a picnic with relatives or friends.

Ingredients

(3 kg)
(3 pcs.)
(1 PC.)
(large, 20 g)
(10 g)

Everyone who loves outdoor recreation, trips to the country or simply does not like to deny himself a tasty treat on a day off has his own signature recipe for barbecue. But sometimes you can experiment, and suddenly the recipe offered on the culinary site or in the book turns out to be simpler, and the dish prepared according to it is no less tasty.

Pig neck skewers
Pork skewers with tomatoes
Original kebab - preparing marinade from pomegranate juice
Pork neck skewers with fresh herbs

Pig neck skewers

For cooking barbecue, it is best to take a pork neck. To make the finished dish have a spicy taste, prepare the appropriate marinade:

1.5 kg of pork meat,
1 lemon
300 gr of mineral water,
400 gr onion,
1 piece chili pepper,
dry ground paprika,
ground black pepper,
salt,
dry oregano.

We cut the pork into small pieces, 200 g of onion - in thick rings. Grind the rest of the onion on a grater, squeeze the juice from the lemon, chop the chili pepper. Add mineral water and spices, mix everything and leave it under the lid for 2 hours. Then we string the pieces on skewers and heat over hot coals until it becomes rosy.

Pork skewers with tomatoes

For cooking we take:

1.5 kg collar,
2 large onions
200 gr tomatoes,
1 teaspoon ground pepper (black), salt.

Cut the neck, dip the tomatoes in boiling water for a minute, remove the skin from them, chop. Cut the onion, add salt, mix until it starts up the juice. Mix pork, onions and tomatoes, marinate for 2-2.5 hours. Then thread the meat onto skewers.

We subject the pork to heat treatment over hot coals. A sign of readiness is usually the appearance of a golden crust. To make sure that the product is well fried, you should try one piece - inside it should be gray, the juice should not have blood impurities.

Original kebab - preparing marinade from pomegranate juice

To cook a barbecue from the neck of a pig, you should take:

2 kg fresh meat,
3 bulbs
3 pcs. red bell pepper or ripe tomatoes,
1 cup freshly squeezed pomegranate juice
salt, parsley and basil,
4 cloves,
ground black pepper.

We cut the neck into pieces, put it on the bottom of the bowl, cover it with spices. Lay out the second layer of chopped onions. Then we alternate layers. Don't forget to add spices. Pour pomegranate juice on top. Let the mixture marinate for 4 hours. Stir the contents of the bowl gently every hour. Salt is added only half an hour before the start of heat treatment. On skewers we string pieces of pork alternately with pieces of pepper or tomatoes. We roast on hot coals.

Marinating meat for barbecue in white wine

Prepare:

2 kg pork neck,
black peppercorns and ground,
bay leaves,
salt,
250 gr of dry white wine.

Pig neck skewers are distinguished by their special softness and delicate taste, the reason is the presence of thin fatty layers in this type of meat. The neck should be cut in such a way that a little fat layer is present in each piece, in which case the product will not be dry. Season the chopped pork with spices, pour wine, leave in a cool place for a couple of hours. During the marinating time, the meat should be mixed several times.

We prepare hot coals, best of all from fruit tree wood - cherries, apricots, apple trees. Having strung the meat on skewers, we place it over hot coals. We fry until a golden crust appears, do not forget to periodically sprinkle it with the remnants of the marinade.

Pork neck shish kebab with herbs

We prepare:

1 kg pork
0.5 kg of onions,
6 tablespoons of vinegar
a bunch of fresh cilantro and green onions,
salt.

Pork for this recipe can be taken from the back leg or back. Mine, cut into small pieces. We cut the onion into rings, salt the meat, pepper, put it in a bowl, shift the layers with onion rings. Vinegar mixed with water, pour the meat. Leave to marinate for 5-6 hours. Given the long pickling time, it is necessary to calculate the time for this work in advance.

We string the pork on skewers so that the pieces do not touch each other. Skewers should be rotated around the axis every couple of minutes so that the meat does not burn. The heat treatment of meat will take 10-15 minutes. Before serving, the dish is generously sprinkled with chopped herbs. Tomato sauce can be served with the dish.

We hope you enjoy our recipes. Cook delicious and original dishes with us quickly. Bon appetit!