Pork shashlik recipes. Juicy pork neck shashlik and the best marinade! Pork shashlik in milk marinade

There is an opinion that only men are capable of making a good shish kebab. But it is not so. Gender has absolutely nothing to do with it. In order for such a dish to turn out to be truly tasty, it is necessary to correctly perform each stage of the cooking process. Particular attention should be paid to how to cut meat for shish kebab. There are many points to be aware of in this matter before starting a job.

The process of preparing a kebab includes several mandatory stages:

• selection of main components;
• grinding products (cutting);
• preparing them for work (pickling);
• placing 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 unimportant how to cut the meat for a shish kebab. Nevertheless, this process has its own subtleties.

Not every piece that is chopped off is suitable for a kebab. Real professionals pay special attention to the shape of the workpiece. Ideal if the pieces are cut into cones. This will make them easier to skewer and promote good browning later on. 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:

1. Sharp knife. It is advisable if he has a wide, even blade without any notches. Corrugated tools will not work for this.
2. Wooden cutting board with a special groove for collecting liquid. After all, when cutting meat, juice will certainly be released from it. It is undesirable for it to accumulate on the surface. If there is none, 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 imperative to consider what kind of product will be used for this. For example, it is best to choose a tenderloin of beef or the situation is different with pork. Here, it is better to use a necklace for barbecue. This is the meat located along the ridge. You need to take exactly the part that is in the neck area. The one that goes below along the back, of course, will do too. 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 kebab will turn out to be dry and not juicy. This must be understood and no mistakes should be made. Lamb is a completely different story. Here, out of all the carcasses, only a tenderloin, loin or hind leg is suitable for making a barbecue. But the popular shoulder blade is best reserved for another dish. When the issue with meat is finally resolved, it will be possible to proceed to the next stage.

The secret of pickling

It is known that the use of fresh meat does not guarantee that the kebab 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 pickling process. First you need to understand why you need it. 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 is under the influence of acid. In such an environment, the protein gradually becomes loose, which means it will be able to retain the juice and after frying it will turn out soft. In practice, marinades are used, prepared on the basis of:

• kefir;
• guilt;
• mayonnaise;
• vinegar;
• mineral water.

Everyone chooses an option to their liking. But most often they use the 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:

1. First, rinse the pork and dry it slightly with a napkin to remove excess moisture.
2. Then we cut the meat into shashlik, taking into account the advice of professionals regarding the shape and size of individual pieces.
3. The blanks must be sprinkled with spices and left for 10 minutes so that the meat can be thoroughly saturated with them.
4. Add chopped onion rings, sugar and vinegar diluted with water in a 1: 2 ratio.

In such a marinade, the meat should lie for at least 9 hours. Only then can you 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 several important points:

1. Only sharp instruments should be used. You can correctly divide the meat into pieces by having a well-sharpened knife in your hands. With its help, it will be possible to easily cut off excess fat, films and tough tendons.
2. The workpieces must be of the optimal size. Any deviation in one direction or another negatively affects the quality of the finished product.
3. Use one cutting method for all types of meat. The exception is beef. Due to the tough long fibers, it requires an individual approach.
4. Remember that a six-piece shish kebab is considered ideal. Practice shows that such an amount is considered optimal for this dish.

If all these points are taken into account, then there is no need to worry about the quality of the finished dish. It remains only to comply with all the rules for frying meat over an open fire.

Cutting rules

Each dish has its own subtleties. For kebabs, they mainly relate to the way in which the main product is cut. Here the same question always arises. Very often, novice cooks are interested in how to cut meat for a shish kebab: lengthwise or across. The answer to this question is ambiguous. It would seem that everything is clear here. Division 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 nibble off a whole piece later, since the meat itself will gradually shrink during the frying process. The kebab will turn out to be tough and tasteless. Although, using pre-marinating, the meat can be chopped in any direction. The exception to this rule is beef. It only needs to be cut across.

Piece size

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

Experienced chefs are sure that a piece of 3 to 5 centimeters in size is considered optimal. By weight, it will be about 30 grams. If you make the workpiece smaller, then when cooked over an open fire, it will quickly fry and become dry. It is also undesirable to take large pieces. In the allotted time, they will not have time to properly fry from the inside and will remain raw. If you keep them on fire a little longer, then the surface layers can become very charred. Such a shish kebab will not give pleasure to anyone. In addition, you should 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 the fat outside. As a result, additional dense tissue will appear on the piece of meat, which will be difficult to chew.

Ingredients:

• pork neck - 1 kg
• juicy tomato - 2 pieces
• soy sauce - as much as juice in tomatoes :)
• honey, starch, ground paprika, ginger juice
• sweet pepper, garlic
• Sesame oil

• squeeze juice from tomatoes, filter
• add soy sauce as much as juice or to taste
• now add honey, paprika and starch to taste
• heat the marinade until thick and set aside to cool
• when it cools down, put pieces of meat in it, leave to marinate for 2 hours
• finely chop the pepper and garlic for sprinkling
• string the meat on skewers, sprinkle with finely chopped vegetables
• fry on low-hot coals, periodically pouring the remaining marinade

Hello, kebab masters! I think a lot of people love pork neck kebab! He's just wonderful with simple ingredients - onions, salt, pepper and a little mineral water! But I read all sorts of culinary books, and Internet magazines :) and for a long time I have been haunted by the recipe of Stalik Khankishiev pork neck skewers in an enveloping marinade... This recipe has a distinct Chinese flavor in my opinion. I had to deviate a little from the original because I cooked it quite far from the big city and simply did not find leeks, and I replaced the hot chili peppers with Bulgarian simply because, well, my homemade spicy ones are not being eaten. I not only cook for myself :) I also allowed myself an unprecedented impudence and added one ingredient to the original - this is ginger juice. In my opinion, it does not interfere with the rather classic Asian notes.

Looking ahead, I will say that preparing the marinade is a rather dreary task. Here you will need to grate the tomatoes, and strain, and then heat, then cool. In general, you will have to get confused. And in the end, as always, you will find out whether the game was worth the candle or not, plus some corrections and notes from me. So let's get started!

Let's sum up! The very first thing I would like to note is that I did not like the taste of honey in the kebab. I would not add it. Because of it, there are problems with burning this time and, I confess honestly, so far only in one meat dish I liked its sweetness - this is chicken with teriyaki sauce. In other cases - somehow for an amateur. If, on the contrary, you like a sweetish spicy taste in meat, then you should pay attention to the following points: the size of the pieces of meat - they should be small in order to have time to cook without being burnt on the outside (Stalik writes on the contrary that the neck must be cut into large pieces, I think on the contrary), attentiveness - you need to be constantly on the alert and quite actively twirl the skewers, the temperature of the coals: cook on not very hot coals, then the risk of burning the dish will be less. In addition, I will note that the sprinkling that we prepared in point 9 still burned out.

So, in my opinion, the nerve costs of the recipe :) were not justified! But this is exclusively for my taste! No, the kebab is edible, delicious, but the taste of honey is not mine! It's up to you to decide for yourself whether to cook it or not.

I have several butchers, there is a butcher special in lamb, there is a specialist in beef, and since I describe pork shashlik, my butcher today is also a specialist in pork. The farmer himself grows, slaughters and sells, knows everything about pork, a professional in his field, a fisherman and a hunter. I represent: Kel Petr Karlovich.

And that means that Pyotr Karlovich sold me a neck for "barbecue". How much? I don’t discuss such questions with him, this is my butcher, we have known each other for many years, I am aware of what and how much it costs on the market, but I don’t know how much meat from my butcher costs, it costs as much as he said , here is a long-term trust ...

First, cut off the softest and tastiest part from the neck.

There she is

Here's what happened in the end

Chop

We also cut the remaining part. Correct cutting is very important. Here you can either spoil the meat or not spoil it, you can make it out of soft and tender meat so that we get a footcloth ... We cut slowly, first figuring out where to cut, how to cut ...

Extra fat and bones left from the neck for soup

Put the chopped meat in a wide saucepan

In this case, I produce a pickle, pleasant for my taste, with these products:

I cut onions ... you can use rings, and then try to pervert and string meat-onion-meat-onion .... yeah ... you can .... I don't do that. Firstly, with good mixing, the rings will bend and tear, and secondly, the time for frying onions and frying meat usually differs and you get either overcooked onions or undercooked meat ... In this case, I add onions for pickling, and I fry them separately I can, if necessary, and if I need pickled onions, I will pick them separately. Here we marinate the meat, onions are one of the tools.

I cut in half rings

Tomatoes ... It is very important that the tomato is soft, juicy and tasty.

Parsley

Top with salt and pepper. If you want vinegar - add vinegar, if you want lemon - add lemon, in principle, you can not add anything else, tomato and onion is already good enough, I add vinegar a little, but a little, I like its smell and taste. It is better not to overdo it here, if someone loves more vinegar, then it is easier to separately serve vinegar to the finished kebab to sprinkle the meat after frying.

Mix everything thoroughly and for 3 hours in a cool place

String on shamburs and set to fry

Do not forget to turn over and watch the fire

Choose the best pork kebab marinade from 10 recipes: for juicy, aromatic and delicious meat!

A simple recipe for pork kebab marinade: it does not contain anything 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 Tbsp. spoons

Peel the onion, wash and cut into half rings. Add salt and spices to it. We wrinkle with our hands so that the onions let out the juice. Put part of the onion on the bottom of the dish, and dump the chopped meat on top.

A simple pork kebab marinade is ready!

Fry pork in onion marinade on a large wire rack for about 40 minutes. We make sure that the onions do not burn. We do not allow direct fire. Bon Appetit!

Recipe 2: pork kebab marinade with vinegar (step by step photos)

• pork - 1 kg
• onions - 500 gr
• water - 600 ml
• vinegar 9% - 1.5 tbsp
• salt - 1 tablespoon
• sugar - 1 tablespoon
• 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 lots of salad and vegetables.

Recipe 3: marinade for pork skewers with onions

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

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

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

Peel the onion, wash, cut into four pieces and mince or grind as I do in a blender.

Cut the meat into medium pieces across the fibers.

Add spices to the meat to taste: dried parsley, dill, basil and oregano, and add black pepper. Attention, do not add 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 like this overnight.

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

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

Then put out the fire, spread the coals evenly and cook the barbecue over the heat. Separately, drain the marinade juice into a small plastic bottle, add vinegar and, if necessary, water, this is needed to sprinkle the meat on top so that it does not burn and is juicy.

Recipe 4: marinade for pork kebabs with mayonnaise

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

Let's prepare the products for the kebab marinade according to the list. We take high-calorie mayonnaise, a large onion, and choose a seasoning for grilled pork meat according to your taste. You need to buy selected pork. It's good if you get a chilled part of the ham. Cut it into small rectangular pieces.

We will send it to the pickling tray. We chopped the onions and added them 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. Kebabs are especially tasty and tender if the meat is not overexposed in mayonnaise. Provided that a part of the ham was purchased chilled, and not after freezing.

Pork meat is planted on skewers without distance - 5-6 pieces per serving. Pork is cooked on good charcoal, excluding an open flame.

Recipe 5: pork kebab marinade 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 shish kebab. 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 piece
• onions - 3 pcs.
• olive oil - 3 tablespoons
• black pepper - to taste
• salt to taste

Rinse the pork well, pat dry with a paper towel and cut into large pieces across the grain and place 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 shish kebab generously with ground pepper.

Squeeze the juice of one lemon on top.

Salt and mix well.

Cover the pot with a lid and leave in the refrigerator for an hour or two. The pork kebab marinade is ready. In principle, such meat can be cooked almost immediately, but the longer it is marinated, the juicier and softer the shish kebab will turn out.

Prepare the grill, when the coals reach the required condition, salt the meat (a teaspoon of salt is usually taken for 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 the onion so that it does not burn.

Cook the meat for 20-25 minutes, turning it over from time to time to evenly fry it.

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 neck of pork is best for kebabs. Even inexperienced kebabs from this part turn out to be juicy and tender.

Rinse a piece of meat thoroughly, dry it and cut it into medium-sized pieces. It is very important to cut the meat well, because if the pieces are large, they will not be fried, and if small, they will dry out.

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

Then peel the kiwi fruit, grate it or finely chop it and add it to the meat. We mix everything well with our hands, cover and marinate for only half an hour! It is important!

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

We string pieces of meat tightly enough to each other. I advise you to fry the onions separately.

We evenly level the coals and spread the shashlik. We fry the meat for about 20-30 minutes, depending on the heat of the coals. Do not forget to turn the skewers from time to time.

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

Recipe 7: soy sauce marinade for pork skewers

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

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

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.

Pork kebab marinade with soy sauce is ready.

Recipe 8: marinade for pork barbecue on mineral water

• pork pulp - 3 kg
• onions - 10-12 pcs.
• sparkling mineral water - 1-1.2 l
• ready-made 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 and dry the pork thoroughly. Cut into pieces at least the size of a matchbox.

Peel and cut onions 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 dish with the meat with a lid and refrigerate overnight.

Remove the pieces of pork from the marinade, skewer and sauté over hot coals, making sure no flames appear.

Recipe 9: tomato marinade for pork kebab (with a photo step by step)

This recipe is used to prepare a classic Caucasian barbecue.

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

We wash the meat well 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 onions into rings.

We do not regret onions that the meat is tasty and juicy. It is advisable to make the rings denser, then they will also be strung on a skewer. Or 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 fill it with homemade tomato juice.

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

Recipe 10: marinade for pork barbecue on kefir

• pork pulp (I have a front leg) - 1.5 kg
• kefir 3.2% fat - 0.5 l
• medium-sized onions - about 1 kg
• 5 peppers mix, 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.

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

Meat of this size will be easy to skewer and allow it to cook evenly.

The kebab loves onions, so we do not regret it. Since it is supposed to plant onions together with meat, I recommend taking medium-sized onions.

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

Place the pork and onions in a large enamel saucepan.

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

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

Top with onion, cut into rings, close the pan with a lid and put in the refrigerator to marinate overnight (for 8-10 hours).

Pork kefir marinade for kefir is ready!

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

While the firewood is burning, 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.

Place the skewers with meat over hot coals.

While cooking the kebab, turn the skewer several times so that the pieces are fried on all sides, and pour the remaining marinade on the meat several times for greater juiciness.

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

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

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

I bring to your attention a recipe for making a delicious and super mega juicy pork neck shashlik, a recipe for marinade - just bomb! I reveal all the secrets of making delicious barbecue.

The first secret is neck... How many we have not tried pork kebab, marinated in a variety of equally tasty marinades from different parts of pork, we came to the conclusion that the most suitable, from which a very juicy kebab is obtained, is the neck part.

Salt is the second secret... You need to salt the meat just before frying, because salt draws out all the juice from the meat.

Plain water is the third secret... In addition to spices, we fill the meat with simple boiled cold water.

Not overcooking meat is the fourth secret. to get a juicy kebab melting in your mouth.

Maybe someone will find it simple and nothing special, but for us this method has become the best. This marinade does not spoil a shish kebab at all, on the contrary, when meat softened in water, when fried, it turns out, again, I repeat it super mega juicy, tender and tasty. For our family, there is simply no longer a shish kebab tastier. After all, we love most of all that the meat is juicy, but it turns out that way if you cook it according to this recipe, taking into account all the secrets. To be honest, this is not my recipe, and not from the Internet, but my older brother. He is an avid gourmet of juicy shish kebab, he searched for ways for a long time, found that everything would always be available and at hand, he shared with me, or rather I begged. I am sharing with you.

1. The freshest pork neck a couple of kilograms (and then see how much your darling wishes).
2. Barbecue seasoning to taste.
3. Allspice, black ground peppers to taste.
4. Salt to taste.
5. Vinegar 50 g per 2 kg of meat.
6. We did not measure boiled cold water as much as needed, just the meat should be slightly covered with it.

Cooking method:

Rinse fresh pork neck and cut into medium pieces. Put in a bowl where it will marinate.
Pepper to taste, season with barbecue seasoning to taste, mix.

Then pour it with vinegar, then plain boiled cold water, stir everything evenly with our hands, mix and leave it in the refrigerator for a day, this ceiling is enough for a few hours.

That's all, our juicy pork neck shashlik is ready.

We are enjoying an amazing fragrant barbecue in the circle of family and friends on a sunny summer day. Try it and you won't regret it. I always ask myself: “Well, how can you become a vegetarian or go on a diet? How?"

Bon Appetit!!! Elena Fedotova cooked