The most delicious pork kebab marinade - the best recipes. Marinade for pork skewers with red wine

For a pork kebab that is unique in taste, you need an equally tasty marinade. It will depend on him how fragrant and juicy the dish will be on your table. Let's prepare marinade for pork skewers together.

The number of ingredients in marinade recipes is calculated for 1.5-2 kg of meat.

Recipe with onions and spices

5 bulbs
Spices:
Peppercorns - 10 pcs.
Water - 150 ml
Salt - to taste
Ground allspice - 0.5 tsp.
Granulated sugar - 0.5 tsp.
Vinegar - 150 ml
Bay leaf - 3 pcs.

In water, it is necessary to dilute sugar and salt, pour into vinegar, season with spices. Marinating time - 3-4 hours in a shady place.

With vinegar

9% vinegar - 5 tbsp. l.
Water - 10 tbsp. l.
Sugar - 1.5 tsp.
Salt, black pepper.

Vinegar is diluted in water, sugar and salt are poured. Pepper will season the meat directly. Pork should stand in the marinade for 10-12 hours.

with mayonnaise

2 onions
300 g mayonnaise
Fresh dill - 1 bunch
Garlic - 2 cloves
Spices for barbecue, salt.

Marinating pork skewers in mayonnaise costs at least 5 hours.

With lemon

Lemon juice - ¼ cup
Whole lemon - 1 pc.
Olive oil - 1/3 cup
Basil - 1 tsp
Thyme - 0.5 tsp
Salt - ¼ tsp
Black pepper - ¼ tsp
Garlic - 3 teeth.

Pour the juice squeezed from the lemon into a bowl, cut the whole fruit into rings and put in the juice. Rub the garlic on a fine grater and combine with a base of lemon juice. Now add herbs, oil and spices with salt. Mix and pour over the meat. Set the future pork kebab in lemon marinade in the refrigerator. Marinating time from 30 minutes to 12 hours.

With kiwi

2 pcs. kiwi fruit
5 onions
Salt, coriander, allspice.

Cut the onion head into rings, grate the fruit. Mix this gruel with the rest of the ingredients and rub the pork with it. Marinating the skewers costs 1-1.5 hours.

On kefir

2 cups of kefir
3 onions
Fresh dill, parsley and mint
Red pepper, saffron, salt - to taste.

The meat is generously spread with a mixture of all the listed seasonings, onions are added to it. Pork should be put in a saucepan and pour kefir. Insist in the cold for 10-12 hours. You can also leave the pork overnight, then the marinade will better soak the meat and make the kebab even tastier.

Pomegranate

Pomegranate juice - 200 ml
Olive oil - 100 ml
Onion - 500 g
Cumin, ground pepper, salt.

When preparing the marinade, the acid of the juice is a significant condition, if the juice is sweet, then you need to dilute it a little with water and squeeze out the lemon juice to get a drink with sourness. You need to insist meat from 4 hours in a cool room. If you decide to keep the pork kebab longer in the pomegranate marinade, then stir it a couple of times so that the soaking in the juice goes evenly.

tomato

Half a liter of tomato juice
5 bulbs
5 black peppercorns
A pinch of ground pepper
0.5 tsp seasoning for barbecue
2 bay leaves
1 tsp salt.

It is better to take tomato juice freshly squeezed, prepared before pickling itself. We put all the seasonings in the juice, the bay leaf should be finely chopped. We spread the pork cut into portions into tomato marinade and put it in the refrigerator for 5-6 hours. It is recommended to mix the contents for better impregnation 3-4 times.

with mustard

Mix mayonnaise and mustard, throw in seasonings and onions, grease the pork and let stand for 5-6 hours.

Armenian

Unrefined oil - 150 ml
Onion - 0.5 kg
Red pepper, black pepper, coriander, a little dry cilantro and suneli hops, salt.

Add all the spices to the oil, mix. The onion in this recipe is not crumbled into rings, but into 4 parts. It is important not to cut off the spouts and tails when cleaning. Cut one of the quarters as finely as possible and grind with salt with your hands. Transfer to the Armenian marinade, knead and place the meat, stir the composition well so that all the pork is greased, the kebab will stand for 4-5 hours.

With honey

Honey - 150 g
Soy sauce - 1 tbsp. l.
Dry white wine - 4 tbsp. l.
Olive oil - 1 tbsp. l.
Spices for pork, salt.

Mix honey with wine, add spices. The marinade should be infused without meat for about 30 minutes. Then pork is poured over it, stirred and marinated for up to 12 hours. Stir the pieces of meat periodically. You can pour the pork skewers with honey marinade while cooking.

With sunflower oil

Dry spices - 2 tsp
Vegetable oil - 100 ml.

Fast marinating method (1 hour): pork must be generously smeared with herbs and placed in polyethylene, mixed, tied tightly and placed in the refrigerator for 30 minutes. Then transfer to a container, pour oil (sunflower or any other you love) and let it brew for another half hour.

continuous pickling recipe (5-6 hours): pour the oil immediately with spices and leave to saturate. By the way, in such an oily marinade, you can store meat for up to 48 hours even without a refrigerator.

With tomatoes

Fresh tomatoes - 1 kg
Onion - 350 g
Rosemary - 7 sprigs
Allspice, salt.

Cut the tomatoes into cubes, the onions into rings and mix these components, transferring them to the meat. It is important that they are as mashed as possible for greater juiciness. After that, put rosemary leaves, pepper, salt. Marinate the skewers in the cold for 8 hours.

On wine

Onion - 5 pcs.
Wine (dry red) - 300 ml
Lemon - 0.5 pcs.
Peppercorns - 5 pcs.
Chili pepper - 1 pc.
Dill - 0.5 bunch
Salt - to taste.

From hot pepper it is necessary to cut the grains, crumble the pulp. Add chopped dill, squeeze lemon juice, black pepper. First roll the pork in this composition, then transfer it to the onion rings, stir and pour in the wine. Wine pickling takes place in the cold for 6 hours.

Caucasian style

Onion - 0.5 kg
Vinegar (grape) - 50 ml
Salt, ground pepper
Cold water - 500 ml
Fresh parsley, cilantro - for serving.

Pork must first be rolled in a mixture of pepper and salt and set aside for 20 minutes. Next, add the onion and mix, squeezing the meat pieces strongly.

We combine water and vinegar and pour the barbecue. We are waiting for 3-5 hours, placing the container so that the sun's rays do not fall on it. Greens are applicable when serving ready-made barbecue in Caucasian style.

with orange

Citrus fruits - 2 pcs.
Vegetable oil - 1 tbsp. l.
Soy sauce - 3 tbsp. l.
Pepper, salt, seasoning for meat.

Squeeze juice from oranges, add oil and sauce. Grate the pork meat with the selected flavoring additives, and then, putting it in a convenient container, pour in the orange barbecue marinade. Mix everything thoroughly, lay oppression and remove for at least 6 hours in the cold.

from ayran

Bulbs - 5 pcs.
Ayran - 1 glass
Black pepper, red pepper, suneli hops.

Combine the seasoning with the onion, add to the pork, mash vigorously, pour in the ayran. It will take 12 hours to marinate.

lingonberry

Lingonberries (can be frozen) - 200 g
Olive oil - 4 tbsp. l.
Bulbs - 3 pcs.
Water - 100 ml
Orange peel - 1 tbsp. l.
Sugar - 40 g
Water - 100 ml
Vinegar (wine) - 3 tbsp. l.
Seasonings, salt - to taste.

Pour lingonberries with cold water, add zest and simmer over very low heat until the berries begin to burst. Without cooling, strain, grind the berries, passing through a sieve.

Add vinegar, seasonings, salt and grated onion to the chilled marinade. Mix. Add oil in a thin stream, beat with a whisk.

Pour the preparation under the pork kebab with cold lingonberry marinade, stir, wait 8-15 hours.

Spicy with adjika

Dry wine - 200 ml
Burning adjika - 3 tbsp. l.
Spices
Onion - 3 pcs.
Garlic - 1 head
Bay leaf - 3 pcs.

Pour wine over meat, sprinkle with spices, add adjika, garlic and onion, bay leaf. Cover the container with a lid, leaving a gap and marinate for 2-3 hours at a temperature of 25 degrees. If time allows, then the pork can be put in the cold for the whole night.

With coffee

Large onion - 3 pcs.
Water - 500 ml
Ground coffee - 1 tbsp. l.
Olive oil - 2 tbsp. l.
Salt - 1.5 tsp.
Dried basil, chili and allspice.

With cognac

Onion - 3 pcs.
Garlic - 2 cloves
Juice of half a lemon
Cognac - 100 ml
Sunflower oil - 2 tbsp. l.
Vinegar - 2 tbsp. l.
Salt, cilantro, cloves - to taste.

Combine all the components of cognac marinating, pour over the meat, mix and leave for 1.5-2 hours.

Take note of marinade recipes and enjoy the most delicious pork skewers in a fun company!

Publication date: 04/24/2018

With the advent of spring, you want to breathe in the freshness and aromas of blossoming trees. It is at this time that we celebrate May 1 and 9, for which the state gives us many days off. At the same time, the season of field trips begins. And, of course, every housewife remembers her special marinade for pork barbecue.

There are a lot of them, so in the article I will share with you those recipes that have not let anyone down yet, and the meat turned out to be soft and juicy.

And eating shish kebab is most delicious with vegetable salads, I suggest making them from Beijing cabbage or with radishes.

• How to make marinade with soy sauce?
• Classic recipe with kefir
• Quick marinade on mineral water
• Soaking meat in beer
• Cooking barbecue with mayonnaise
• We use mustard and honey

Secrets of the marinade to keep the meat juicy and soft

You need to know how to cook barbecue. It is necessary to make sure that the meat breaks down into fibers, has a lot of juice and is easy to chew.

Of course, first of all, it all depends on the type of meat. Today we chose pork, and it is quite tender in itself. And, if you have a neck, carbonade or loin at hand, then the finished dish will turn out to be successful. But, if the other part of the carcass, I advise you to be more careful about choosing a recipe.

Any barbecue begins with a marinade. It should include three components:

1. Acid - makes meat tender and protects against bacteria.
2. Spices and spices - give additional flavors.
3. Vegetable oil - helps the fibers absorb acid and spices better.

However, remember that salt draws out the juice, so the meat may turn out dry. Add it to the total container half an hour before putting the pieces on skewers.

It is better to put oppression on the container. It can be a jar of water from 1 liter.

Also, do not add a lot of spices, they can kill the real flavor of the kebab.

Vinegar and onion recipe for pork skewers

Any meat, especially pork, loves a lot of onions. It releases juice and soaks the fibers well.

The most popular recipe is based on vinegar, it gives the desired sourness to the finished dish. But this option has disadvantages: the pieces must be marinated for at least 12 hours and the vinegar makes the fibers stiff.

Ingredients for 1.5 kg of meat:

• Vinegar 9% - 50 ml
• Onion - 700 g
• Salt - 1.5 tsp
• Pepper - 1 tsp

We cut the onion into rings. Do not grind, otherwise it will quickly burn over the fire.

You need to lay in layers: meat, rings, vinegar, salt, pepper. And then we repeat the whole chain again.

We cover with a plate and put a press, it can be any jar of water, at least 1 liter.

We leave the saucepan in a warm place for an hour, and then put it in the refrigerator overnight.

Armenian recipe at home

This nation has a special relationship with barbecue, and each Armenian family has its own special recipe, verified over the years, which is inherited.

In general, it is believed that they are pickled only with onions and butter. But many will argue and say that without basil, Armenian barbecue will not be real. So there are a lot of herbs in the recipe.

Ingredients per 1 kg:

• Black pepper
• Paprika
• Basil
• 50 ml sunflower oil
• 3 onions

If you do not use seasonings, then according to traditional Armenian recipes, take equal proportions of meat and onions.

But each family has several recipes that are passed down from generation to generation. I liked the addition of paprika and basil.

We add the pieces, add a pinch of all the herbs.

We cut the head into half rings and send it to the meat. And we begin to squeeze the onion well, mix everything.
Leave this mixture for 6 hours.

Marinade with soy sauce to keep the meat juicy and soft

It is said that salt draws all the liquid out of the meat, as a result it becomes dry. Therefore, we will use soy sauce.

Ingredients per 1 kg:

• 5 st. spoons of soy sauce
• 4-5 art. spoons - refined oil
• 1 teaspoon - marjoram
• 0.5 teaspoon - paprika
• 1 teaspoon - coriander

Add soy sauce to chopped meat, mix.

Add vegetable oil and spices.

Mix and leave for 6 hours.

Classic recipe with kefir

I consider two recipes classic: with vinegar and kefir. And, if not everyone likes to use vinegar, then kefir marinade does not beat off the natural smell of meat, but softens its structure well with its acid.

Ingredients for 2 kg pork:

• 1 liter of kefir
• 7 onions
• Salt - 1 tbsp.
• Pepper
• 2 heads of garlic
• bunch of parsley

Grind the herbs and peeled garlic in a food processor or blender.

We chop the onion in half rings and not very thinly.

Salt and pepper the chopped pieces, put the onion on top and mix thoroughly with your hands.

Pour the garlic mixture and mix it again with your hands so that each piece of meat is in this greenery.

After that, pour the entire liter of kefir into the bowl and mix again.

We leave everything under pressure for 6 hours.

Quick marinade on mineral water

The mineral water is saturated with air, which impregnates the pork and makes it even more tender. And, if we take lemon as an acid, then mineral water allows it to better penetrate the meat. It acts as a good conductor and therefore this marinade is one of the fastest.

For 3 kg of pork:

• 3 onions
• 1 lemon
• 0.5 l carbonated mineral water
• Salt pepper

We cut the loin into pieces about 5 cm wide, thinner is not needed, otherwise the kebab inside will be dry.

Onion cut into half rings.

We divide the lemon in half, squeeze the juice from one part, and cut the other into pieces and send it to a container.

Then we mix all the ingredients, mix and fill with mineral water.

We leave for 2 hours and go to cook.

Soaking meat in beer

Since you can soak pork in wine, then beer is also suitable. A good unfiltered product contains all the enzymes that will make the fibers juicier. In order not to smell the beer smell, add spices to the marinade.

Ingredients:

• Parsley
• 2 onions
• 1 can of unfiltered dark beer

We cut the onion into half rings, salt it to get a lot of juice.

Finely chop the greens and send to the meat, where the onion has already been added.

Now you need to crush this mixture well with your hands and mix.

Fill with beer and leave for 4 hours.

Delicious recipe with tomato juice

Tomato juice must be chosen very high quality. If you have purchased, then carefully read the composition. It is better, of course, to take homemade concentrate or adjika.

Ingredients for 2 kg:

• 600 ml tomato juice
• 5 bulbs
• Seasoning for barbecue

Grind the vegetables in a blender into a fine juicy mass.

Let's break it down into pieces. Add salt and seasonings for barbecue.

Pour in tomato juice and stir.

We leave for 4 hours.

Cooking barbecue with mayonnaise

Mayonnaise is also often used. It already has lemon juice and vegetable oil, so it replaces almost two of these products and has the same effect on pork. But it has a peculiarity: when roasted at the stake, the sauce burns and turns into carcinogenic fats.

If you have the opportunity, then it is better to replace it with other products.

For 1 kg of pork:

• 3 onions
• 1 large pack of mayonnaise
• Pepper, salt

Put a layer of meat pieces in a bowl, make a grid of mayonnaise on it, then salt and pepper.

And on top we tightly lay the onion and salt it so that the juice goes and mayonnaise on top.

Then we repeat the whole sequence again.

We leave for 6 hours.

Delicious recipe with pomegranate juice

Pomegranate juice impregnates the meat with its astringency and sweetness. You will definitely feel his presence. It is not permissible to pour seasonings into this marinade, because they will block this delicate sweet and sour taste.

For 2 kg loin:

• 6 onions
• Salt and pepper
• 1 liter pomegranate juice or 2 large pomegranates

We cut the onion into half rings, but if there is time, it is better to puree it or grate it into gruel so that it gives more juice.

Put it on salted pieces of loin or carbonade.

Mix and add juice. But, if you are not sure about the quality of the purchased one, then let's use a real pomegranate.

We clean it and remove the grains.

We crush them with a bottle or crush. We put them in cheesecloth and start kneading. So you get real pomegranate juice.

Pour them over the future barbecue and mix well.

Leave this mixture for 6-7 hours.

How to cook marinade on wine?

Meat from a fire on noble wine continues to be loved by many generations in a row. Before, when there were no freezers, this was one of the most affordable ways to extend the life of fresh meat. Indeed, in the southern countries, with a large number of vineyards, they produce a lot of wine and wine vinegar.

Ingredients for 1.5 kg of pork:

• Bottle of dry red wine
• 2 onions
• Pepper

Lay onions cut into rings on pieces of meat.

Pepper and salt this mass and mix.

Pour everything with wine so that all the pieces are under the liquid.

We leave for 12 hours.

We use mustard and honey

Here's an unusual combination of spicy and sweet. You just don’t eat such a mixture, but the meat is obtained with a very unusual sweetish taste of honey.

For 1.5 kg of pork:

• 1 tbsp honey
• 1 tbsp mustard
• 0.5 kg of onion
• Salt, spices

We cut the meat into pieces. We cut the head into rings.

Separately, mix honey and mustard until a liquid consistency. You can also add your favorite seasonings here.

Pour over the pork and mix well.

We put the mass under oppression for 1 hour.

Cooking skewers with lemon and onion

If you can substitute vinegar, then do it. For example, covering the meat with lemon juice. It will also add sourness, but it does not act so aggressively on the fibers. The shish kebab is very juicy and tender.

For 1 kg of meat:

• 1 lemon
• 2 onions
• 1 tsp salt
• Pepper

Lay the chopped onion over the meat.

Cut the lemon into slices and peel it from the seeds.

We spread the slices in a common container.

Now we begin to mix the meat with our hands, the onion and lemon gradually release the juice.

Add salt and pepper, mix and put in the refrigerator for 12-16 hours.

Marinate meat with kiwi for half an hour

Kiwi contains an enzyme that greatly softens the meat; half an hour in such a marinade is enough for pork. Therefore, before you start cooking, you must first prepare the grill.

For 1 kg neck:

• 1 kiwi
• 3 onions
• 2 tbsp vegetable oil
• Salt, pepper to taste

We clean the kiwi from the peel and grate or chop in a blender.

We cut the onion in half rings. We salt them so that he gives juice.

We pepper the pieces of pork and fill them with oil, which seals the pores of the meat and it remains juicy inside.

We spread the onion and kiwi.

Pork marinates very quickly, about 30 minutes!

Recipe for cooking in an electric barbecue

When you really want a barbecue, you can bake it in the oven or in a special electric barbecue. You can use any marinade, but I like to pamper you, so I will give you another successful recipe for kvass.

Ingredients for 1 kg of meat:

• Kvass - 100 ml
• Onion - 200 gr
• Salt - to taste
• Pepper - to taste
• Chile - 0.5 tsp
• Ginger - 0.5 tsp
• thyme - to taste
• Sugar - 0.5 tsp

Put the onion rings, sugar, salt, thyme, chili and black pepper to the meat pieces. We rub the ginger on a coarse grater and also spread it to the pork.

Kvass is poured over everything.

It takes at least two hours for the meat to become tender.

The electric barbecue is equipped with a special heating element, skewers and containers into which fat flows. In it, the barbecue is fried for 20 minutes.

There are a few things you need to know before using this device.

It is necessary to thread on skewers so that there is room at the end.

Make the pieces small, otherwise the meat will touch the heating element and burn.

Do not wait for a strong crust, like at the stake. Its presence in the electric barbecue means that the meat becomes dry and the necessary juices flow out of it.

Video on how to marinate pork in your own juice

But the most delicious kebab is obtained when only meat flavor is felt without any impurities. Therefore, I suggest you learn how to marinate pork in your own juice. How to do this is described in detail in the video.

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Choose the best pork kebab marinade from 10 recipes: for juicy, fragrant and very tasty meat!

A simple marinade recipe for pork skewers: contains nothing superfluous and allows you to feel the taste of meat in all its glory.

• Pork - 4 Kilograms
• Ground allspice - 1 teaspoon
• White onion - 1 Kilogram
• Salt - 2 Art. spoons

Peel the onion, wash and cut into half rings. Add salt and spices to it. We crush with our hands so that the onion starts the juice. We put part of the onion at the bottom of the dish, and dump the chopped meat on top.

A simple marinade for pork skewers is ready!

We fry the pork in the onion marinade on a large grill for about 40 minutes. We make sure that the onion does not burn. Direct fire is not allowed. Bon appetit!

Recipe 2: Pork Skewers Marinade with Vinegar (Step by Step Photos)

• pork - 1 kg
• onion - 500 gr
• water - 600 ml
• vinegar 9% - 1.5 tbsp.
• salt - 1 tbsp.
• sugar - 1 tbsp.
• provencal herbs - 1 tbsp.
• pepper - to taste

Peel the onion and cut into rings. Cut the meat into large pieces.

Put the onion on top of the meat. Then again meat and onions.

It is best to serve this kebab with a lot of salad and vegetables.

Recipe 3: Marinade for Pork Skewers with Onions

A step-by-step recipe for cooking pork skewers with an unusual marinade - onions, without vinegar, beer and wine. Delicious marinade for pork skewers.

• pork (neck) - 2 kg
• onion - 1 kg
• bay leaf - 6 pcs
• salt, spices

It is necessary to marinate kebab with onions only in the evening! If you don’t have so much time to wait, then you should choose a different marinade recipe.

Peel, wash, cut the onion into four parts and pass through a meat grinder or how I grind in a blender.

Cut the meat into medium pieces across the grain.

Add spices to the meat to taste: dried parsley, dill, basil and oregano, and add black ground pepper. Attention, do not put salt at this stage!

Now you can pour all the ground onion into the meat and mix it well with your hands. Leave the marinade to stand from evening to night.

Two hours before frying, remove all the onions and bay leaves from the meat and salt it well.

Put the marinated meat on skewers. You can also take fresh peel and cut into rings of fresh onion and alternate with meat, or simply stick onion gruel from the marinade on top of the meat put on skewers, it also works very well.

Next, put out the fire, lay out the coals evenly and cook the barbecue in the heat. Separately, drain the marinade juice into a plastic small bottle, add vinegar and, if necessary, water, this is necessary to spray on top of the meat so that it does not burn and is juicy.

Recipe 4: Marinade for pork skewers with mayonnaise

• mayonnaise - 200 gr
• onion - 1 head
• pork (loin) - 2 kg
• seasoning for barbecue - to taste

Let's prepare the list of products for the barbecue marinade. We take high-calorie mayonnaise, a large onion, and choose the seasoning for char-grilled pork meat to your liking. Pork must be bought selected. It's good if you get a chilled part of the ham. Cut it into small rectangular pieces.

We will send it to the marinating tray. We chopped the onion and added it to the cold cuts. The meat was richly seasoned with ground spices and mayonnaise.

The resulting pork kebab marinade works wonders in just over an hour. Skewers turn out to be especially tasty and tender if the meat is not overcooked in mayonnaise. Provided and provided that the part of the ham was purchased chilled, and not after freezing.

Pork meat is put on skewers without distance - 5-6 pieces per serving. Pork is cooked on good coals, excluding open flames.

Recipe 5: marinade for pork skewers with lemon (with photo)

The simpler the marinade, the brighter the taste of the meat and the juicier the pieces. The most important thing is the quality of the pork. Bad meat will never make a good barbecue. And in order not to spoil it, not to dry it out, remember that salt should be added to the marinade just before cooking.

• pork neck - 1.5 kg
• lemon - 1 pc.
• onion - 3 pcs
• olive oil - 3 tbsp.
• black pepper - to taste
• salt - to taste

Rinse the pork well, dry it with a paper towel and cut into large pieces across the grain and put in a deep saucepan.

To give the onion more juice, cut it into small cubes and send it to the meat.

Pour olive oil into a saucepan.

Sprinkle the future kebab generously with freshly ground pepper.

Squeeze the juice of one lemon on top.

Salt and mix everything well.

Close the pan with a lid and leave for an hour or two in the refrigerator. Marinade for pork skewers is ready. In principle, such meat can be cooked almost immediately, but the longer it marinates, the juicier and softer the barbecue will turn out.

Prepare the grill, when the coals reach the required condition, salt the meat (a teaspoon of salt is usually taken per 1 kg of meat) and start stringing on skewers.

Depending on the width of the barbecue, you can put 5-7 pieces of meat on each skewer. It is best to shake off the onion so that it does not burn.

Cook the meat for 20-25 minutes, from time to time it must be turned over for even frying.

Recipe 6: Quick Kiwi Marinade for Pork Skewers

• Pork - 2 Kilograms (neck)
• Onions - 4-5 Pieces
• Kiwi - 1-2 pieces
• Salt, pepper, spices - - To taste
• Fresh herbs - - To taste (the more the better)

It is a well-known fact that the pork neck is best suited for barbecue. Even for inexperienced kebabs from this part it turns out juicy and tender.

We thoroughly wash the piece of meat, dry it and cut into pieces of medium size. It is very important to cut the meat well, because if the pieces are large, they will not fry, and if they are small, they will dry out.

We put the meat in a convenient dish, pour chopped onion into it in half rings. Salt well, pepper, add spices to taste and finely chopped greens.

Then we peel the kiwi fruit, grate it or finely chop it and add it to the meat. Mix everything well with your hands, cover with a lid and marinate for only half an hour! It is important!

After our meat has marinated, we prepare strong coals and take out the skewers.

We string pieces of meat tightly enough to each other. Onions are fried separately.

We evenly level the coals and lay out the kebab. We fry the meat for about 20-30 minutes, depending on the heat of the coals. Don't forget to turn the skewers from time to time.

We serve our barbecue with fresh vegetables, herbs, beer, ketchup and good mood.

Recipe 7: Soy Sauce Marinade for Pork Skewers

• Soy sauce - 0.5 cup
• Tomato juice - 0.5 cup
• Onion - 1 head
• Garlic - 1 clove
• Starch - 1 tsp
• Vegetable oil - if necessary
• Hot peppers - to taste
• Allspice peppers - to taste
• Fragrant herbs - optional
• Spices - optional

Finely chop the onion, mince or crush the garlic cloves. Add spices to taste: fragrant and / or hot peppers, dried or fresh herbs (basil, suneli hops), spices (coriander, ginger), etc. Salt is not needed, because. soy sauce is quite salty.

Pour soy sauce and tomato juice into the prepared ingredients.

Add starch to the marinade, if desired. Stir.

Place pieces of meat, such as pork, in the marinade for at least an hour.

Marinade for pork skewers with soy sauce is ready.

Recipe 8: marinade for pork skewers on mineral water

• pork pulp - 3 kg
• onion - 10-12 pcs.
• sparkling mineral water - 1-1.2 l
• ready seasoning for meat - 1.5 tsp.
• a mixture of ground peppers - 1.5 tsp.
• ready-made seasoning for barbecue - 1.5 tsp.
• salt - 1.5 tbsp. l.

Wash the pork thoroughly and pat dry. Cut into pieces at least the size of a matchbox.

Peel the onion and cut into rings or half rings.

Place the meat and onions in a suitable non-metallic container. Stir. Moreover, choose the dishes in such a way that it is convenient to mix the pork, and the water with which you will pour the meat does not overflow.

Add seasonings and spices.

Add salt. Mix thoroughly.

Pour in mineral water.

The liquid should completely cover the pork.

Cover the bowl with meat and refrigerate overnight.

Remove the pork pieces from the marinade, thread onto skewers and fry over hot coals, making sure that no flames appear.

Recipe 9: Tomato Marinade for Pork Skewers (with photo step by step)

According to this recipe, a classic Caucasian barbecue is prepared.

• pork pulp - 2 kg;
• onion - 5-6 pcs.;
• tomato juice - 1.5 l;
• seasonings and spices "Caucasian set" - 1-1.5 tbsp. l.;
• salt - to your taste.

We wash the meat thoroughly and cut it in portions so that it is convenient to string it on a skewer and at the same time the pieces do not hang down to the coals.

Cut the onion into rings.

We do not regret onions so that the meat is tasty and juicy. It is desirable to make the rings denser, then they can also be strung on a skewer. And you can choose small onions, they are strung whole, alternating with small tomatoes and meat.

Salt the pork pieces and sprinkle with spices.

Pour the onion to the meat and pour this case with tomato juice of our own preparation.

Leave the meat to marinate overnight in the refrigerator. You can add a few tablespoons of vinegar here. A couple of times the meat needs to be mixed so that it marinates evenly.

Recipe 10: marinade for pork skewers on kefir

• pork pulp (I have a front ham) - 1.5 kg
• kefir 3.2% fat - 0.5 l
• medium-sized onion - about 1 kg
• a mixture of "5 peppers", salt, thyme

First, the pork must be washed under running water, cut off unnecessary films and veins, dried and cut into square pieces, preferably of the same size, on a cutting board with a knife.

Pieces should be neither large nor small - 4 ÷ 6 cm.

The meat of this size will be easy to stick on the skewer and will allow it to cook evenly.

Shish kebab loves onions, so we do not regret it. Since the onion is supposed to be planted along with the meat, I recommend taking medium-sized onions.

Remove the husk from the onion, cut half into large rings, chop the other half very finely.

Put the pork and onion in a large enameled pan.

Add salt to taste, a mixture of "5 peppers" or just ground black pepper, dried thyme and any other spices for barbecue.

Mix thoroughly with clean hands and pour over with kefir. Kefir should envelop each piece of meat, so mix everything again.

Put the onion cut into rings on top, close the pan with a lid and put it in the refrigerator to marinate overnight (for 8 ÷ 10 hours).

Marinade for pork skewers on kefir is ready!

Barbecue is not complete without coals. Therefore, having come to nature, kindle a fire or ready-made coal.

While the firewood burns out, put pieces of meat on skewers, alternating with onion rings, while the onion gruel in which the pork was marinated must be removed from the pieces, as it will burn.

Put the skewers with meat over hot coals.

During the preparation of the barbecue, turn the skewers several times so that the pieces are fried on all sides, and pour the meat with the remaining marinade several times for greater juiciness.

In 20-30 minutes, the most delicious barbecue in the world will be ready.

Its readiness can be determined by cutting a piece of meat with a knife. If the juice flows clear - the meat can be removed from the grill, if a cloudy reddish liquid stands out - leave to cook for a few more minutes.

Pork skewers marinated in kefir can be served directly on skewers, which is very tasty, or remove pieces from skewers and put on a common dish.

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 Onion

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.

Who hasn’t tried pork skewers, the most delicious marinade (so that the meat is soft and juicy), with a delicate aroma so that the pieces literally melt in your mouth? Yes, this is just an unearthly delicacy that only real meat-eaters can understand. Of course, vegetarians also make their kebabs by roasting vegetables, but no fruit or vegetable can compare with real meat.

How to marinate pork skewers, the marinade is the most delicious, so that the meat is soft and juicy? There are a lot of recipes, there are long marinades, there are quick ones, when the meat “reaches” in just a couple of hours, or even 10-15 minutes. There are ready-made marinades or already marinated meat for sale. What to choose? Marinate meat for barbecue on your own, trust store chefs? It is worth answering such questions in advance, before the planned picnic, because cooking pork kebab there will be the highlight of the program.

Juicy, tasty and fresh meat is loved by the meat eater. And shish kebab is a true paradise for gourmets, Eden for lovers of fried meat. This is the smell of smoke, and nature around, and cold drinks. And most importantly - juicy, soft pieces on skewers, ready to melt in your mouth.

Pork kebab can become a dream dish if you marinate pork for kebab correctly, and then fry it thoroughly. Which carcass meat is better to choose, where to buy, is it worth trusting a store-bought marinade? Which marinade is better: long or fast? How to soak pork skewers with a minimum of spices or make something special?

Choosing meat

Yes, any delicious pork kebab starts with the right meat. The carcass of a pig has several parts, not each is suitable for barbecue. A few tips:

1. Take meat only in proven places, do not change the manufacturer often;
2. Remember, for each type of meat product, the seller must have documents with stamps from inspections;
3. Choose the meat carefully, ask to see all sides of the piece, it is beautiful in the window, but at home it is no longer so. Sellers know how to hide the unsightly parts of the pieces;
4. Purchased meat should be stored only in the freezer, it quickly deteriorates.
5. Juicy pork kebab is obtained from the neck or neck, by the way, such meat is cheaper than fillet. True, the loin with the lumbar part, as well as the brisket, is well suited. You can make a mix by taking a little from different parts. Just do not take a shoulder blade or a ham, otherwise no recipe for marinating barbecue and pork will help, it will still come out dry or harsh.
6. Watch the amount of fat. Pork is known for its lean texture, really fatty cuts are hard to come by. Take chilled, not frozen meat, if we marinate barbecue and pork without freezing. However, taking meat for future use, you can freeze it. Before “Day X”, when a picnic is planned, move the purchased meat to +5 temperature of the refrigerator so that it slowly defrosts itself, no microwave!
7. Thawed in a room, it will lose its natural juiciness, it will turn out dry and even harsh.
8. Fresh meat smells good, it is pink and dense to the touch.
9. Be sure to wash the purchased pork thoroughly. It is not known who touched it before the purchase, you can’t attribute everything to frying, they say all viruses will die from high temperature. Only fresh, clean meat should be properly marinated, no matter if you choose a classic or an unusual recipe.

5 tricks to tenderize tough meat

Thinking about how to cook pork skewers, of course, more attention is paid to meat. It's great when there is a farm nearby or a good butcher's shop where you can easily choose delicious pieces. But when only pork from the supermarket is at hand? It looks good, of course, but as soon as it is fried or put out, it quickly turns into an unpleasant leather outsole. In an ordinary dish, you can somehow beat everything with spices, but spices for pork skewers are unlikely to save the situation here. It is necessary to think exactly how to soften the meat itself, because in barbecue it is the main ingredient.

What are the best ways to tenderize meat? You can beat with a hammer, for example, Western chefs armed with special hammers, but this is not too sporty. It is better to choose the best recipe for pork kebab, where a thoughtful marinade or coat the sliced ​​\u200b\u200bpieces with a special mixture.

Is the marinade required? Yes, especially when you want to cook a delicious kebab from not too “successful” meat. By the way, for this very reason, never take a purchased marinade or meat marinated in a store. Even in a large and established department store.

It is not known how it was marinated, what the meat was like before. Sometimes sellers use spices to hide the taste of stale meat. After all, they need to sell it quickly. And it’s not a fact that you will like the marinade they have chosen.

Remember: wanting to get the most delicious shish kebab from pork or lamb, you need to cook it only on your own. There is, of course, barbecue without marinade, but this is when a person has experience in cooking and his meat is of the highest class.

Types of marinades

How to marinate pork skewers, what to use? Here you can see the preferences of your and your loved ones, who will eat later. Without much experience, it is better to follow the chosen recipe, while not allowing gag. You can experiment later, when several pickling methods have already been mastered.

Marinade fruit

It is more of a quick marinade, with a steeping time of 30-40 minutes, but you can hold it for an hour if you can. Suitable for steaks, it is possible to make barbecue from pork neck.

What will be required:

2 medium kiwis;

0.5 m spoons of salt;

White pepper;

dry rosemary;

Pork meat.

Cooking:

Milk marinade

An unusual recipe for pork skewers will appeal to lovers of dairy products. The result will also please - the pieces are juicy, soft with a delicate and delicate taste. Suitable for any type of barbecue: turkey, chicken or beef, lamb steaks or pork tenderloin. A great option for opponents of vinegar. How to marinate pork, find an interesting, safe and tasty recipe where vinegar is replaced with something else? Many, all the more, it is impossible, for example, ulcers. Everyone wants barbecue.

What will be required:

500 ml of kefir (take regular, without any additives and flavors);

500 ml of any mineral water (only with gas, not salty);

Black pepper;

A few dry herbs (whatever you want);

pork meat

Cooking:

First, mix kefir with water in a bowl prepared for the marinade, add spices. If you want barbecue and pork, the marinade is the most delicious, so that the meat is soft, try the resulting mixture, follow the ratio of spices. Then put the pieces of meat there, let them stand for 2-4 hours. Then pull them out one by one, dry them a little with a napkin so that they don’t drip and you can fry.

Marinade - wine, mineral water

Pork neck kebab turns out delicious with wine, you should not be afraid of alcoholic recipes if you plan to feed children, because alcohol disappears, only its taste remains from wine. But such a recipe does not involve the addition of vinegar, which is extremely harmful to children and adults, also in large quantities. For a delicious barbecue, its presence is not necessary, although if desired, it can be added to the finished dish.

Would need:

500 ml of special dry wine "Rkatseteli" white (other, only dry white is possible);

500 ml of mineral water (without salt, with gas);

Salt, black pepper;

A set of dry herbs;

3-4 medium onions;

Pork meat.

Cooking:

Choose a deep, comfortable bowl for the pork kebab marinade. Mix all the listed ingredients there. The meat languishes for 3-5 hours, you can leave it overnight. When we cook barbecue from pork, the main types of ingredients and their quantity. There are no difficulties in cooking.

Marinade: mustard and beer

The recipe from the President of the "League of Kebabs", V. Maltsev, is worth considering more carefully. Marinating also does not take much time, at least an hour, which is suitable for any occasion, especially when the kebab and pork neck are going to be made unexpectedly and there is not much time for the marinade.

What will be required:

Ordinary mustard - 250 gr (sold in any large supermarket);

Beer dark (any) 250 ml;

Black pepper;

Pork meat.

Cooking:

Choose a bowl where you need to marinate deliciously, then it is convenient to transport the barbecue to the picnic place. Then cut the meat into portions. The best size is medium. Large ones fry longer and are more difficult to fry well, small ones burn quickly. Then coat generously with each piece and sprinkle them already in a bowl with pepper on top. Let it stand for 1 hour, then fill it with beer, leave for another 2-3 hours. You need to fry by rolling in flour beforehand and sprinkling periodically with salt water. Get a real barbecue.

Marinade: vodka, soy sauce

Yes, soy sauce has its own, extraordinary taste, sushi lovers know it. How to marinate shish kebab and pork video using it without vinegar? Interestingly, Chinese chefs prepare meat for frying or stewing in this way.

What will be required:

7 b. spoons of soy sauce;

Vodka 70 g (any);

Cooking:

Interestingly, this marinade is not only barbecue, it is intended for meat in general. First, vodka must be mixed with the sauce, then pour the meat with the resulting mixture. Cover, let it stand for 1-1.5 hours. Pull out one by one, dry with a napkin and you can fry.

Types of Ingredients

What other ingredients can be added to the marinade:

• Salt - of course, in any chosen recipe, even when it is not indicated, it is still there.
• Pepper - at will, red, and black, and even white are found.
• Coriander - or cilantro, you can take 15-20 whole peas, which are then crushed at home in a mortar. Remember only about the measure, you can not get carried away with seasonings.
• Basil - optional, usually a little is also taken, although the herb does not have such a sharp taste.
• Thyme is also called Thyme.
• Zira - also Zra, Cumin (just don't confuse it with dill or cumin, these things cannot be used for barbecue).
• Bay leaf - no more than a couple of pieces, just remove it when frying.
• Onions - and sometimes in the marinade, and in the allowance.
• Sunflower oil - serves as a sauce in some recipes.

Frying Secrets

The classic kebab, of course, seems to be fried on the grill, when the pieces are soft, juicy, smell very tasty and ask to be eaten. You can choose the best marinades, follow the recipe and wait for hours, training your will. However, you need to make barbecue not only with a delicious marinade, but also with the right roast, then the result will please. Here are a few tips for the beginner barbecue:

Arrange a brazier, then slowly collect coals from a fire for it. Of course, it’s better not to take ready-made ones, with flavorings, this is for wimps. How to make a real barbecue? From real coals. Therefore, usually several dishes are prepared at a picnic. A delicious fish soup or other soup is cooked on a fire, and while the barbecue is fried, people interrupt hunger. Take coals from this fire.

You can not make a fire in the barbecue, flames should not touch the barbecue. Only hot coals that had time to burn out well. If the temperature seems too low, add more coals, but do not start the flame.

Braziers are ready-made, sometimes made of simple bricks or stones, height is important here. Look for the golden mean so that the meat is not too low and not too high in relation to the coals.

Get yourself a bottle, make a hole in the lid. Pour water into it to sprinkle the flames as needed on the grill. Place a fan nearby - they usually take a piece of cardboard, it is more convenient for them to drive away the smoke. You need to plant the pieces tightly, without gaps. Cut well, make sure that all are the same. It is necessary to cut the pork before soaking, otherwise it is inconvenient. And individual pieces are better soaked.

Do not alternate pieces of vegetables with meat. If you want vegetable skewers, make separate skewers. Vegetables cook faster, and by the time the meat is cooked, they will turn into black embers.

Turn all skewers often, do not set too close, leave small gaps for inspection and winding. To check the readiness, you can quietly incise with a knife, if the juice is transparent, the meat is ready. Many marinade recipes suggest how tasty and easy it is to make barbecue, you just need to choose the right one.

When choosing skewers, it is better to take medium ones, up to 37 cm long it is inconvenient to hold, because the kebab is tastiest when it is hot, when the pieces are pulled off with your teeth. Medium skewers are also better for neighbors, so as not to disturb them at the time of eating.

In terms of quantity, count on all guests at once so that someone does not wait hungry. Of course, it will not be possible to fry a lot of shish kebab at once, but so that the party embraces all those present. Just one at a time. The average number of pieces is 5-6. when calculating the amount of meat, imagine 2-3 skewers for each adult, because when the barbecue is delicious, any lady will forget about the diet, any man turns into a hungry predator ready to eat a mammoth. Therefore, you should not be greedy.

Important: do not let guests walk around the barbecue, offer help or give advice. The shish kebab man performs a sacred function, he needs only one assistant, a second at most, who will put the meat on skewers for the next batch. And the chief assistant is fanning the smoke. Although the true masters usually manage themselves. The rest should sit quietly, try salads and whet the appetite with delicious aromas from the grill.