Quick marinating of kebab. Marinade for juicy, tasty pork kebab. Option for marinating pork with lard

Spending the day in the fresh air, cooking barbecue - what else could be more tempting, more enjoyable and tastier? Every family or group of friends has their own signature, time-tested, picnic dishes.

Of course, this dish is not entirely healthy, but its aroma and taste are so tempting that few people talk about its usefulness when preparing it, especially since it is not prepared so often. And the positive emotions that accompany the process of cooking and eating barbecue in a friendly company against the backdrop of picturesque nature will undoubtedly add benefits to everyone present.

Spring has already declared itself, very soon it will become warmer and people will be drawn out into nature from stuffy apartments and houses, towards green grass, the rustle of young leaves and the bright sun. Spring, especially May, is always associated with picnics and barbecues.

The rules for a delicious barbecue are quite simple: the freshest ingredients, coals from fruit trees and, of course, a good mood. But before cooking, you need to learn the rules for choosing quality meat for barbecue and familiarize yourself with the types of marinades.

Selection and preparation of pork for barbecue

Pork is softer than beef, but it contains more fat and less protein and water. For barbecue, you can take different parts of pork: the flesh of the hind leg, shoulder, loin, but the neck part will be tastier and softer than others. The flesh of the neck is tender and juicy, with streaks of fat, which is best suited for making barbecue.

The color of the piece of meat should be pink with even veins, the smell characteristic of fresh meat without foreign impurities, the fat on such meat should be creamy or white. It is better to take fresh, aromatic meat for barbecue; it can be stored in the refrigerator for two or three days, but in extreme cases, frozen meat, which has not been stored in the freezer for long and has not been defrosted, is also suitable.

From each piece of meat it is necessary to cut off excess fat, various tendons and films, cut into pieces the size of a matchbox, approximately 30-40 grams each.

So, the choice of meat has been made, now it’s up to the marinade, any marinade is an acidic environment, the task of which is to soften the fibers of the meat.

Here are some pickling methods.

Recipes for quick marinades

On mineral water - fast and effective

Perhaps this is the recipe for the best quick marinade for pork kebab. This marinade is unique in its speed of making meat tender and soft, since mineral water very quickly breaks down meat fibers.

A recipe for those who have very little time to tinker with meat and have to go on a picnic right away.

This kebab will be ready for frying in just an hour or two, which is very convenient; you don’t have to worry about its tenderness, the mineral water has already softened it well, saturated it, made it juicy, and its taste after cooking will be simply excellent.

The cooking method is simple. Take a piece of pork, add any spices and onions. Knead well with your hands so that all ingredients are evenly distributed and saturate the meat.

Pour mineral water over the future kebab, you can immediately see how the products interact and hear the characteristic hissing.

Then cover with a flat lid and put any pressure on top. Place the meat on skewers and fry over coals, periodically turning in different directions.

With mineral water and wine

Products:

Pork - 3 kg;
Seasonings - 2 packs;
2-3 onions;
Mineral water - 1.5 liters;
Wine, preferably red - 1 liter;
Vinegar - to taste, can be replaced with juice of two lemons;
Garlic - 4 cloves;
2 bay leaves.

Cut fresh meat into medium-sized pieces so that it fits well on skewers, is fried, and juicy. Pour in the seasonings, add water and wine, chopped onion into rings, mix everything thoroughly. Pour the resulting mixture into the meat so that the liquid covers it.

With onions and kefir

Products:

Pork - 3 kg;
A pair of medium onions;
Salt;
Spices;
1 liter of kefir.

Grind the onion or finely chop it with a knife. Onion juice is indispensable for barbecue; it breaks down meat perfectly. Add salt and spices, pour in kefir and leave to marinate for 3 - 4 hours.

Quick marinade recipe for very juicy kebab

Ingredients:

Pork meat - 3 kg;

1 kg of ripe tomatoes;
200 grams of onion;
3 cloves of garlic;
1 red hot pepper;
1 tsp coriander seeds;
Black pepper;
150 g of any vegetable oil.

Prepare the pork, cut into large pieces, this kebab will be juicier. Grind the remaining products in a meat grinder, add butter and other products.

Marinate the meat in this mixture and let it stand for 3-4 hours, the kebab will be well soaked and after removing from the skewers it will be very tender, juicy and tasty.

Marinade for shish kebab in the microwave

It happens that you just can’t get out of the house, you don’t even want to show your nose in bad weather, in which case excellent kitchen appliances, a microwave oven with a grill or a gas and electric oven, will come to the rescue.

The following recipe is suitable for such a case.

Ingredients:

Meat - 800 grams;
1 onion;
1 head of garlic;
1 tablespoon sunflower oil;
4 tablespoons vinegar;
Salt, pepper, spices to taste.

Chop the onion and garlic, mix with oil, spices, vinegar, salt, place in a large container. Cut the meat into 5 cm cubes and marinate in the mixture for 3 hours, stirring occasionally.

After the time has passed, place the pieces of meat on skewers, place them in the holder and place them in the microwave, selecting the appropriate program.

Try ours, it will give the dish an extraordinary aroma.

Chicken heart shashlik is an interesting and tasty dish with an oriental flavor. Recipe.

How to properly marinate shish kebab in a marinade of mineral water and spices, with step-by-step recommendations.

Option for marinating pork with lard

Ingredients of this quick marinade:

3 kg of meat;
500 grams of lard;
8 pcs. tomatoes;
8 onions;
100 grams of salt;
15 grams of ground black pepper;
10 bay leaves;
150 grams of apple cider vinegar;
750 grams of tomato sauce.

Place the meat cut into pieces into a glass or enamel bowl.

Mix salt, pepper, bay leaf, apple cider vinegar, tomato sauce. Add onion rings, mix thoroughly and place in the refrigerator to soak.

Cut the lard into small cubes and roll in spices. Alternate the meat on each skewer with onions, pieces of lard and tomatoes. Sprinkle the finished, fried shish kebab with herbs.

The pan or bowl for marinating pork shish kebab needs to be capacious, made from a material that does not come into contact with acid, aluminum will not work, and wood absorbs moisture.

It is better to choose only fruit trees as firewood; cherry, birch, apple, and plum trees are best; you must remember that shish kebab absorbs the smell of firewood; you cannot use pine or other flammable materials; at best, the taste of shish kebab will be spoiled; at worst, it is possible poisoning due to toxins in firewood.

The calculation of meat for each company is different, but for one person 500-800 grams of fresh meat is enough, depending on the appetite of those gathered and the availability of other dishes.

It is better to add the lemon juice of one or two lemons to the marinade instead of a portion of vinegar; the acid of the lemon will soften the meat no worse than vinegar and give it a pleasant smell.

And, finally, shish kebab is a rather capricious dish, so you can’t leave it during the cooking process. It must be monitored, periodically turned over, sprinkled with wine or water, especially if a flame appears.

The side dish is served with fresh or canned vegetables, green onions, decorated with lettuce or other edible greens, and, of course, ketchup, mayonnaise or any other sauce.

Let these recipes force everyone reading to gather with the whole family in the park or in the forest in the fresh air, enjoy a fragrant barbecue and leisurely communication with their loved ones. Have a great fun holiday and delicious juicy kebabs!

The opening of the spring season, as a rule, is associated not only with sunny, warm days, but also with the pleasant aroma that exudes from meat on the grill. And few people will refuse a piece of fresh shish kebab, especially since this dish is prepared in completely different ways. Therefore, in today’s article we decided to tell you how to marinate pork kebab so that it turns out both beautiful and tasty. After reading this article, you will be able to quickly cook meat that is incomparably tender, aromatic and soft.

As many people know, real traditional kebab is made from lamb. But today this original dish is made from pork, chicken and even fish. And the secret of this Caucasian dish lies in the marinade. Therefore, now there are a huge number of variations in how you can marinate meat.

In order for the kebab to meet all the requirements for taste, aroma and juiciness, it is important to know a number of nuances of preparing the marinating mixture and choose the most suitable piece of pork.

Regardless of what kind of meat you decide to purchase for a traditional Caucasian dish, it must be fresh in any case. Consequently, its color when cut should be pink, with a uniform tint. A steamed piece of pork on which the fat layer will not be excessively thick would be ideal.

Before you marinate pork kebab, you should decide which part of the carcass is best to use. So, for example, if you prefer juicy and fatty grilled meat, choose the neck part for cooking.

Moreover, this meat is considered the best budget option available to many working people. You can also marinate this part of the carcass with vinegar (lemon) and mineral water.

Basic rules for marinating

In order to marinate pork kebab, and the result meets expectations, it is important to know some rules for marinating it. Firstly, you can use vinegar as the main ingredient with this type of meat. This option for preparing the marinade is simpler and will allow you to quickly prepare the pork for grilling. Pork kebab marinated with vinegar will not be tough.

Secondly, you should not use vegetable or other oil, because pork is considered a fairly fatty product. Basically, this component is used in pickling in order to retain the juice inside the pieces. In the case of pork kebab, it is necessary to ensure that the meat releases excess fat. Vegetable or olive oil will not help in this case; on the contrary, it will only create a crust that prevents the juice from getting rid of.

Thirdly, how well the kebab can be marinated depends not only on the part of the carcass, but also on the time during which the pieces will be saturated with the seasoning mixture.

For those who are interested in how long it is necessary to marinate pork, you need to know that this period can be at least 12 hours. In this case, the future food should be kept in the refrigerator all the time.

Marinade recipes

There are many ways to marinate pork kebab. For some of them you will need to prepare quite rare ingredients. However, the most popular recipes are quite simple and contain readily available ingredients. Using them, you can soak meat with vinegar, lemon, mineral water and mayonnaise. Therefore, below we present the most popular recipes on how to quickly prepare the marinade so that the pork kebab turns out tasty, aromatic and juicy.

Recipe No. 1

This method allows you to marinate kebab using pork meat, having available products on hand. In particular, based on 1.5 kg of carcass cut into pieces you will need:

4 tbsp. l. table vinegar (9%);
8 tbsp. l. cool water;
1 tsp. Sahara;
3 large onions;
salt and ground black pepper - to taste.

To marinate pork with vinegar, you need to prepare the meat at the very beginning of the process. The whole piece should be washed, divided into portions and the film removed. After this, the pieces can be rubbed with salt and pepper, thoroughly mixing the future dish. Then you need to peel the onion and cut it into fairly large rings.

In the meantime, you need to prepare the marinade by diluting the vinegar with water and adding sugar to it. After the sugar has dissolved in the mixture, it needs to be poured into a container with pieces of pork and onions. After mixing the products, cover the container with a lid. As previously mentioned, in order for the kebab to marinate thoroughly, it should be put in the refrigerator for 12 hours. If possible, try to keep the meat in the marinade longer, as free time allows. The pieces of meat will be soft and juicy.

Recipe No. 2

Like the previous one, this option for marinating pork is one of the most popular. But for this recipe you will need mayonnaise. However, those who want to know how to marinate pork kebab with mayonnaise should avoid purchasing the product.

You can prepare barbecue sauce at home by blending it in a blender:

1 egg yolk;
1 tsp. mustard;
1 tbsp. l. vegetable oil;
a drop of vinegar.

To soak pork shish kebab you will need 300 ml of homemade mayonnaise per 1 kg of meat. You will also need 4 large onions, salt and ground black pepper.

Before marinating pork with mayonnaise, it is worth preparing the meat by washing it and dividing it into portions. After this, they should be placed in a container and sprinkled with a mixture of salt and pepper. Having distributed the spices evenly, the container with the contents in it must be set aside for 15 minutes. During this time, the meat should be salted.

In the meantime, you can prepare homemade mayonnaise and cut the onion into rings. After this, add the sauce and half the chopped onion. After mixing all the ingredients, place the remaining rings on top of the meat. Finally, the food should be covered and refrigerated for at least 12 hours.

Recipe No. 3

This method allows you to prepare a product that will not be greasy and spicy, as in the previous two, since the marinade is made with mineral water. Based on 2 kg of pork, you will need to take:

500 ml mineral water;
3 large onions;
salt to taste;
seasonings (cilantro grains, paprika, dried tomatoes).

As in the previously described methods of preparing barbecue marinade, this option involves preliminary preparation of the meat. The resulting pieces of pork should be placed in a container and covered with a mixture of salt and seasonings. After thoroughly mixing the contents, you can add the onion, distributing it evenly in the container with the food. After this, you should pour mineral water over everything, cover with a lid and put in the refrigerator. This recipe is considered dietary and allows you to marinate pork quickly enough, resulting in a soft and tasty dish.

Recipe No. 4

This option for preparing the marinade is suitable for those who love savory dishes with a sour taste, because according to this recipe, the kebab is marinated with lemon and turns out very tender and aromatic.

To get just such a kebab after grilling on the grill, you should prepare a marinade using a set of spices based on 2 kg of pork:

3 lemons;
3 medium onions;
1.5-2 tbsp. l. a purchased mixture of spices for Caucasian food.

To prepare the lemon marinade, citrus fruits must first be cut into rings, just like onions. After adding these products to the pork cut into portions, mix everything thoroughly, trying to squeeze out the juice. Then you can add seasonings and, after mixing the pork with the rest of the ingredients, cover it with a lid. The container with the contents must then be placed in the refrigerator. Following this recipe, the kebab will marinate quite quickly. After soaking the pieces of pork in the evening, in the morning they can be strung on skewers and fried on the grill.

Recipe No. 5

Among other recipes for preparing a marinade for pork shish kebab (with mayonnaise, vinegar, lemon, etc.), the option with kefir is considered no less popular. This method of marinating is considered dietary. And to prepare a similar mixture for Caucasian food, per 1.5-2 kg of meat you will need:

500 ml fat kefir;
6 medium sized onions;
1 tbsp. l. Sahara;
salt, ground black pepper.

For this recipe, the meat should also be cut into portions, but it is advisable to chop the onion not only into rings, but also into cubes. After mixing the products in a container, slowly pour kefir over them, stirring constantly. After adding salt, sugar and spices, stir the contents again and cover with a lid and leave on the table for 1 hour. After this time, the container with the contents must be placed in the refrigerator and kept there for 12 hours.

Some people use this method if they need to marinate kebab quite quickly.

And if such a situation arises, then you can keep the product in the marinade for about 4 hours at room temperature, so that after this period you can fry it on the grill.

When answering the question of how to marinate shish kebab, you can talk endlessly. Of course, each family uses its own recipe. However, sometimes you really want to try something new, don’t you?

How to marinate shish kebab - several ways

The following can be used as a marinade: the juice that comes from the meat itself and onions. This method is called simple. To do this, meat (preferably pork neck) needs to be cut into pieces. Then add salt and pepper. Place the meat in a suitable bowl, sprinkling the meat with onions, cut into rings. Place the meat under pressure for 3-5 hours (longer is possible).

Another way to marinate shish kebab - quick, but nevertheless very tasty.. The meat has time to marinate for two hours. Cut the meat and onions, add salt, spices and fill it with champagne or beer.

The third way is exotic. This method completely repeats the previous one. But there is a special twist - exactly an hour before you fry the meat on the grill, add chopped kiwi. Approximately 2 kg-1 kiwi. Mix all ingredients.

As an appetizer, you can serve pickled onions and fresh herbs with the shish kebab. Bon appetit!

In addition, pomegranate and tomato juice, mineral water, kefir, etc. can also be used as a marinade.

You should not marinate meat in vinegar or mustard. Vinegar makes the meat hard, and mustard gives the meat an unpleasant bitterness.

Excellent marinade - kefir, it makes the meat very soft, preserving its taste and juiciness, while adding a barely perceptible pleasant sourness. Meat in kefir marinates very quickly, 3-4 hours is enough, and the meat does not have to be put in the refrigerator. Kefir should completely cover the meat in the pan.

Here are some of the most popular and successful, in our opinion, recipes. The shish kebab tastes very tasty!

Recipe No. 1 Shish kebab in pomegranate sauce

2 kg pork (thigh, tenderloin)
4-5 bulbs
0.6-0.7 l. natural pomegranate juice
2 tbsp. vegetable oil
Salt pepper
Coriander, hops-suneli

Kebab recipe

Wash and dry the meat, cut it into rectangles approximately 4*3 cm. Peel the onion and cut it into rings. Place the meat and onions in the pan and stir.
Sprinkle spices on top: suneli hops and chopped coriander. Salt and pepper the meat and onions.
Then pour in the pomegranate juice and stir. After this, add vegetable oil to the meat and mix again. Cover the top of the meat with an inverted plate so that it fits into the pan.
Place a pressure on the plate so that the marinade completely covers the plate. The kebab should be marinated for at least 2 days in the refrigerator, while it should be stirred and put under pressure again.
If you marinate for less time, the kebab will turn out less tasty. Place the marinated meat on skewers and fry over coals until cooked.
Serve shish kebab with herbs, fresh vegetables and sauces of your choice. Bon appetit!

Recipe No. 2 Shish kebab in vegetable marinade

To prepare barbecue you will need

2 kg of meat (pork, lamb)
2 onions
2 lemons
2-3 tsp. seasonings for barbecue
2-3 bell peppers (optional)

Kebab recipe

Cut the meat as in the first case, cut the onion into rings. Peel the lemons.
Prepare the bell pepper (optional) - remove the stem, remove the seeds, cut into halves and wash. Pass the lemon and bell pepper through a meat grinder.
Mix all ingredients in one pan and add barbecue seasonings. The meat will be very tender.
When choosing meat for barbecue, it is better to choose lean meat. It can be pork or young lamb, sirloin with a thin layer of fat. Lean pork neck is also suitable.

Recipe No. 3 Shish kebab in fresh podidora juice

To prepare barbecue you will need

2 kg pork neck
4-6 bulbs
Salt pepper
Vegetable oil
Tomatoes in their own juice
3 tbsp. vinegar

Kebab recipe

Cut the meat into small rectangular pieces, cut the onion into rings. Add salt and pepper (preferably freshly ground). Fill the meat almost to the top with vegetable oil.
After an hour, add a jar of tomatoes in their own juice. Leave the meat to marinate overnight. An hour before cooking, add vinegar.
The kebab will turn out very soft and tasty. Bon appetit!

You can also use chicken to make shish kebab. Here's another recipe.

Recipe No. 4 Chicken kebab in vinegar marinade

Due to the fact that the meat is kept in vinegar for only a few minutes, it turns out very tender, incredibly tasty and juicy.

To prepare chicken shish kebab you will need

Chicken thighs
Vinegar
Salt, spices for chicken
Bulb onions

Chicken shish kebab recipe

Rinse and dry chicken thighs. Make a strong vinegar solution and dip the meat in it for 10-15 minutes. Then drain the solution, salt the meat and add spices, stir.
Peel the onion and cut into half rings, crush it a little with your hands, add to the meat, stir.
Marinate the kebab for 2 hours at room temperature, then thread it onto skewers or place it on a grill and fry until done. Bon appetit!

Recipe No. 5 Shish kebab with vegetables

To prepare barbecue you will need

2 kg of meat (pork or lamb)
Mayonnaise
1 lemon
4-5 bulbs
Salt pepper
Fresh cucumbers and tomatoes
Krasnodar sauce
2-3 cloves of garlic
Parsley

Kebab recipe

Cut the meat into small rectangular pieces, brush each piece with mayonnaise. Peel the lemon and squeeze the juice into the meat. Peel the onion and cut into rings (if you fry it on the grill) or half rings, add to the meat, stir.
Salt and pepper the meat and mix everything again. The meat needs to be marinated for 4-5 hours. After the shish kebab is grilled over coals, remove it from the skewer to a plate.
Wash the cucumbers and tomatoes and cut them into pieces the size of pieces of meat. Add the chopped vegetables to the plate with the meat and stir. Get an original salad!
Prepare the sauce. To do this, chop the garlic and mix it with Krasnodar sauce, finely chop the parsley and add to the sauce, add salt and pepper.
Serve the original salad and sauce in a separate bowl. Bon appetit!

Cooking barbecue is a real art. But if you wish, you can master this interesting science. The main thing is not to forget that cooking is a creative process. Don’t be afraid to experiment, and try to approach the process in a good mood every time - these are the two main secrets of delicious barbecue!

Cooking barbecue has long been a spring-summer tradition. Not a single trip to nature, to the countryside, or out of town is complete without this signature dish. Juicy and tasty pieces of meat cooked in the fresh air - what could be better on weekends or holidays?

One of the secrets to preparing the perfect kebab lies in the ability to properly marinate the prepared meat. The marinating process, as a rule, is long, but what to do if you don’t have much time, and you are planning a spontaneous trip to barbecue? There is a solution: this article contains the best methods, tips and tricks for preparing a quick marinade for pork shish kebab.

Revealing the secrets of quick marinating pork

Many kebab lovers are sure that pork needs to be marinated for as long as possible, and the speed of this process will not have the best effect on the quality of the dish. This is wrong. Soaking meat for a long time (a day or even more) leads to the release of all the juices from the pork, which negatively affects its taste and juiciness.

Here are the main secrets with which you can marinate pork in a matter of hours:

Pork at room temperature will marinate in just one hour, completely absorbing the aromatic sauce. Meat should not be frozen or refrigerated. It is necessary that it thaws completely, in this case the pork will be saturated with seasonings and spices faster. The marinating time for chilled meat doubles, and for frozen meat quadruples.
It is advisable to use “young” pork. This meat itself is softer and more tender, so it marinates much faster.
The pork meat should be cut across the grain. This way it will marinate faster and fry better, it will be soft and tasty. Particular attention should be paid to ensuring that there is a fat layer in each piece.
An acidic marinade has a much faster effect on pork meat. Therefore, as ingredients you should choose products containing acid: fermented milk, lemon juice, dry wine.

The secret to a perfect kebab is the right meat

The best ways to quickly marinate pork

So, the top best ways to quickly marinate meat for a tasty and aromatic pork kebab.

Mineral water

One caveat: the mineral water must be highly carbonated. Otherwise, it can be water of absolutely any brand and composition (even medicinal and medicinal).

Additional ingredients: spices, onions, meat seasoning.

The amount of water directly depends on the amount of meat: it must be completely covered with water. The poured pork with the addition of spices and chopped onion rings needs to be crushed a little with your hands and left in the container for about an hour or two. This time is enough for it to become saturated with minerals, and for carbon dioxide to effectively act on the fibers, making them softer. The result is a soft, incredibly tasty dish.

If the marinade contains onions, it is recommended to add as much of it as possible.

Onion juice

Perhaps one of the most accessible and simplest ways to marinate meat for barbecue. Onion juice perfectly softens and flavors pork without drying it out or destroying the structure of the meat fibers.

Additional ingredients: bay leaf, a pinch of ground black pepper, a tablespoon of salt and vegetable oil.

Grind the onion to a paste. Mix with pieces of meat, pepper, add 2-3 bay leaves, pour in vegetable oil. Stir and put in a cool place for two hours. Add salt before cooking.

Kefir

This is a fairly common and easy way to prepare pork for roasting. Kefir gives meat unique tenderness and excellent taste. It is better to choose a high-fat dairy product.

Additional ingredients: onions, a pinch of sugar, spices.

For one and a half kilograms of meat, take about half a liter of kefir. The pork is chopped, sprinkled with chopped onions, spices, sugar, poured with cold kefir, mixed and left for two hours.

The most common method is marinating pork in kefir.

Kefir for ribs

If ribs are chosen as the basis for the barbecue, then the option of a quick kefir marinade will come in handy.

Additional ingredients: onions, garlic, soy sauce, seasonings and spices.

The ribs are washed, dried and cut into pieces along the bone. The onion, cut into rings, is placed in a pan and kneaded with your hands. Soy sauce, kefir, squeezed garlic, spices are added to it, everything is mixed. The ribs need to be soaked in the marinade and left for an hour.

Many people prefer juicy rib kebab

Mayonnaise

Do you want to achieve a piquant taste and exquisite spicy aroma? Feel free to use mayonnaise as a marinade. In addition, the effect of mayonnaise on meat occurs faster than when using kefir. It is not necessary to completely immerse the meat in the sauce, just coat the pieces with it.

Additional ingredients: spices, onions.

The prepared pork is sprinkled with spices, mixed, and left for 15 minutes. After the pieces are saturated with the aroma of spices, they are coated with mayonnaise, and onion cut into thin half rings is added to them. The resulting mass is mixed by hand and placed in the refrigerator for one hour.

Vinegar

Vinegar is best used as a marinade for pork skewers.

Additional ingredients: sugar, onions, cool water.

The washed and cut into pieces pork is rubbed with spices. 4 tablespoons of vinegar are diluted with 8 tablespoons of water, and sugar is added. The meat is poured with the prepared mixture, sprinkled with onions, mixed and sent to the refrigerator for 1-2 hours.

Lemon

One of the traditional marinade recipes for barbecue. Gives the dish a spicy sourness.

Additional ingredients: onions, seasonings and spices. For 2 kilograms of meat, take about 100-120 grams. lemon. Sliced lemon is mixed with onion cut into half rings. Meat and seasonings are added to the lemon-onion mixture, everything is thoroughly mixed and put in the refrigerator. Marinating takes 2-3 hours.

Cherry juice

This is a rather original, but successful version of a pork marinade, which is perfect for lovers of sweet sauces. The meat turns out incredibly juicy, tasty and aromatic.

Additional ingredients: salt to taste, sweet paprika, dry red wine.

Sliced pork (about 3 kg) is placed in a pan, sprinkled with paprika (about 1 tablespoon). The meat is left for 20 minutes. After this, 200 ml is poured. cherry juice and 100 ml. guilt. The shish kebab base is mixed by hand and left for another 90 minutes. At the end, add salt to taste.

For the marinade, it is better to choose concentrated cherry juice

How to quickly marinate pork kebab? Important: the more aggressive the components in the marinade, the less time it will take to marinate.

Recipes for original express marinades for pork

The time to prepare pork meat for frying using any of these delicious marinades takes from half an hour to one hour. This time is more than enough for the pork to be completely saturated. Here are these tried and true recipes:

Wine marinade. The basis of the marinade is a bottle of dry red wine (also suitable for marinating beef and lamb). Meat pieces are poured with wine an hour before cooking.
The marinade is “dry”. There is nothing simpler: the chopped meat is put into a bag, and a package of meat seasoning is poured into it. The package is tied and shaken. Pork is marinated in its own juices, preserving its juiciness and taste.
Fruit marinade. This method of pickling can rightfully be called extreme. Perfect for those who like experiments and unusual taste sensations. It is extremely important to strictly adhere to the cooking time: 10 minutes in the marinade will make the pork tender and soft. But after 20 minutes the meat will turn into a slimy mass unsuitable for frying. The speed of action is explained by the fact that fruit acids are a very concentrated product. For the marinade you will need ripe kiwi fruits, cut into slices. They should transfer the meat and set aside for the required 10 minutes.
Tomato marinade. Another quick marinade for pork is prepared based on tomato. Pieces of meat are poured with tomato juice so that they are completely covered with it. The juice can be replaced with lightly salted tomato paste. The most win-win option is tomato sauce, which contains apples and spices (for example, “Krasnodar”). Fans of spicy foods can use adjika - in just half an hour the pork will marinate perfectly.
Beer marinade. An old but proven and effective recipe. Pieces of pork meat and onion sliced into rings are poured with beer and left for about an hour. The result is soft and tender kebab.

Remember: with any marinating method, it is advisable to salt the meat at the very end. This trick will help it maintain its juiciness and amazing taste.

Quickly marinating pork for barbecue is not only possible, but also very simple. Almost all products for quick marinade can be found in the refrigerator. Any version of the marinade can be varied by adding your favorite seasonings or spices. But, no matter what method you choose, following our tips and recommendations, you will get the most aromatic, tasty and juicy kebab. And an outdoor picnic with a skillfully prepared dish will be remembered for a long time.

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

A simple marinade recipe for pork shashlik: it contains nothing unnecessary and allows you to taste the meat in all its glory.

Pork - 4 Kilograms
Ground allspice - 1 teaspoon
White onion - 1 kilogram
Salt - 2 tbsp. spoons

Peel the onion, wash it and cut it into half rings. Add salt and spices to it. Mash with your hands so that the onion releases its juice. Place some of the onion on the bottom of the dish, and dump the chopped meat on top.

A simple marinade for pork kebab is ready!

Fry the pork in the onion marinade on a large grill for about 40 minutes. Make sure the onions don't burn. We do not allow direct fire. Bon appetit!

Recipe 2: pork shashlik 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.
Provençal herbs - 1 tbsp.
pepper - to taste

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

Place onions on top of the meat. Then again meat and onions.

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

Recipe 3: marinade for pork kebab with onions

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

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

You only need to marinate shish kebab with onions in the evening! If you don’t have time to wait that long, then you should choose a different marinade recipe.

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

Cut the meat into medium pieces across the grain.

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

Now you can pour all the ground onions 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.

Place the marinated meat on skewers. You can also peel and cut fresh onions into rings and alternate with meat, or simply put onion slurry from the marinade on top of the meat put on skewers, this also works very well.

Next, put out the fire, spread the coals evenly and cook the kebab in the heat. Separately, pour the marinade juice into a small plastic bottle, add vinegar and, if necessary, water, this is necessary for spraying the meat on top so that it does not burn and is juicy.

Recipe 4: marinade for pork shish kebab with mayonnaise

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

Let's prepare the ingredients for the barbecue marinade according to the list. We use high-calorie mayonnaise, a large onion, and choose the seasoning for the charcoal-fried pork meat 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.

Place in a marinating tray. We chopped the onions and added them to the meat slices. The meat was generously seasoned with ground spices and mayonnaise.

The resulting marinade for pork kebab works wonders in just over an hour. The kebabs turn out especially tasty and tender if the meat is not soaked in mayonnaise. Provided that the part of the ham was purchased chilled and not after freezing.

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

Recipe 5: marinade for pork kebab 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 good kebab. And in order not to spoil it or dry it out, remember that salt should be added to the marinade only before cooking.

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

Rinse the pork well, pat dry with a paper towel, cut into large pieces across the grain and place in a deep pan.

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

Pour olive oil into the pan.

Generously sprinkle the future kebab with freshly ground pepper.

Squeeze the juice of one lemon on top.

Add salt and mix everything well.

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

Prepare the grill, when the coals reach the required condition, salt the meat (usually a teaspoon of salt per 1 kg of meat) and start threading it onto skewers.

Depending on the width of the grill, 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, turning it from time to time to ensure even cooking.

Recipe 6: quick kiwi marinade for pork kebab

Pork - 2 Kilos (neck)
Onions - 4-5 pieces
Kiwi - 1-2 pieces
Salt, pepper, seasonings - - To taste
Fresh herbs - - To taste (the more the better)

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

Wash the 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 cooked, and if they are small, they will dry out.

Place the meat in a convenient bowl and add chopped onion in half rings. Salt and pepper well, add spices to taste and finely chopped herbs.

Then we peel the kiwi, 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 just half an hour! It is important!

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

We string the pieces of meat tightly enough to each other. I recommend frying the onion separately.

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

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

Recipe 7: Soy sauce marinade for pork skewers

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

Finely chop the onion and 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. There is no need for salt, because... Soy sauce is already salty enough.

Pour soy sauce and tomato juice into the prepared ingredients.

If desired, add starch to the marinade. Stir.

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

The marinade for pork shish kebab with soy sauce is ready.

Recipe 8: marinade for pork shashlik in mineral water

pork pulp – 3 kg
onions – 10-12 pcs.
sparkling mineral water – 1-1.2 l
ready seasoning for meat – 1.5 tsp.
ground pepper mixture – 1.5 tsp.
ready-made seasoning for barbecue – 1.5 tsp.
salt – 1.5 tbsp. l.

Wash the pork thoroughly and dry it. Cut into pieces no smaller than a matchbox.

Peel the onions and cut into rings or half rings.

Place the meat and onions in a suitable sized 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 spill over the edge.

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 and place it in the refrigerator overnight.

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

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

This recipe is used to prepare classic Caucasian kebab.

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 taste.

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

Cut the onions into rings.

We do not spare onions so that the meat is tasty and juicy. It is advisable to make the rings denser, then they can also be threaded onto 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.

Add onions to the meat and pour homemade tomato juice over the mixture.

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

Recipe 10: marinade for pork kebab with kefir

pork pulp (I have the front leg) – 1.5 kg
kefir 3.2% fat – 0.5 l
medium-sized onion - about 1 kg
5 pepper mixture, salt, thyme

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

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

Meat this size will be easy to place on the skewer and will allow it to cook evenly.

Shish kebab loves onions, so we don’t spare them. Since you are supposed to plant onions along with meat, I recommend taking medium-sized onions.

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

Place pork and onions in a large enamel pan.

Add salt to taste, a mixture of “5 peppers” or just ground black pepper, dried thyme and any other kebab spices.

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

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

Marinade for pork kebab with kefir is ready!

Cooking barbecue is not complete without preparing coals. Therefore, when you come to nature, light a fire or ready-made coal.

While the firewood is burning, place pieces of meat on skewers, alternating with onion rings, while the onion pulp in which the pork was marinated must be removed from the pieces, as it will burn.

Place skewers with meat over hot coals.

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