Marinade for pork shish kebab with tan. Pork kebab on ayran. Marinade for onion pork kebab

The spring-summer period is an ideal time for picnics and leisure activities in nature. During this period, people prepare shish kebab - a delicious meat dish cooked over a fire. To make it not only aromatic, but also soft and juicy, you need to choose the right marinade.

Meat marinated according to this recipe can be called one of the most delicious. The kebab turns out soft and tender. Ayran is unusual in that it is a milk drink, but it is carbonated and sour.

Ingredients

pork – 2 kg;
onions – 1.5 kg;
ayran – 1.5 l;
seasoning mixture of peppers – 2 tsp;
salt - to taste;
spices to taste. You can use any.

Attention!

Pork neck is ideal for this recipe.

Cooking steps

Peel the onion and cut into half rings.
Add salt to the vegetable and press it with your hands until the juice begins to release.
Cut the meat into portions and mix with onion. It is necessary to carefully move these components so that the marinade is well absorbed.
Add ayran to the resulting mixture, leave to marinate for at least 2 hours
Transfer the meat to another bowl, remove the onion.
Add all the spices to the main ingredients and mix well.

Marinade for onion pork kebab

For pork, onion juice is an excellent option. If you use this vegetable, you can exclude vinegar and citric acid from the recipe. As a result, the meat will be aromatic, soft, juicy.

To prepare the marinade you will need:

pork meat – 1.5 kg. It is better to use pulp;
onions – 8 medium pcs.;
black peppercorns – 15 pcs.;
vegetable oil – 35-40 ml;
mustard powder – 1.5 tbsp;
bay leaf – 2-3 pcs.
salt – 1.5 tsp.

Preparation

Peel the onion and chop it in any way so that the onion eventually releases a lot of juice.
Cut the meat into small pieces and place in a prepared container.
Add mustard powder and mix well.
Chop the peppercorns and add to the pork.
Break the bay leaf and add to the rest of the ingredients. Mix thoroughly with your hands.
Add salt and sunflower oil. Mix well.
Pour in onion juice. Leave for 2 hours at room temperature to marinate. You can leave it for a longer time, but only in the refrigerator.

Shish kebab prepared according to this recipe can be served with vegetables and herbs.

Marinade for pork kebab with kiwi

Kiwi is an exotic fruit that has beneficial properties due to the natural acid it contains. For marinade, it is better to use it rather than vinegar. It is suitable if the main ingredient is low-fat or you need quick marinating. Meat cooked this way will be juicy.

Ingredients for marinade

meat – 2 kg;
kiwi – 1 pc. medium size. You should choose a fruit that is ripe and soft;
onions – 3-4 pcs.;
spices - to taste.

Cooking method

Cut the pork into portions.
Add salt, pepper and other spices. Mix well with your hands
Peel the onion, chop and add to the meat. Mix thoroughly.
Peel the kiwi and mash it with your hands into the future kebab.
Mix thoroughly again and let marinate.

Attention!

You cannot marinate kiwi kebab for a long time, since the fibers will soften greatly. The marinating period should be from half an hour to 2 hours.

This marinade acts quickly, so everyone will appreciate the taste of the dish.

Marinade for pork shish kebab with vinegar

Lovers of food cooked over the fire constantly argue about this recipe. Some are convinced that marinating meat in vinegar is an excellent option, while others do not agree with them. But if you choose this method of preparing the marinade, then you should follow the recipe.

Cooking products

pork meat – 1.5 kg;
onion – 0.7 kg;
vinegar – 2 tbsp;
salt – 1.5 tsp;
black pepper – 1 tsp.

Preparing the marinade

Cut the main component as convenient.
Peel the onion and cut into rings.
Select a container for preparing the marinade. It should be made of plastic or glass.
Place the food in the container in layers in the following sequence: pork, vegetables, a little vinegar, spices and repeat again from the beginning.
The ingredients need to be covered and pressed on them.
Leave for 1 hour at room temperature. After this period, place the container in the refrigerator.

Attention!

You cannot marinate pork in vinegar for a long time - no more than 2 hours. Otherwise the dish will turn out tough.

All that remains is to grill the kebab and relax in nature.

Marinating shish kebab with lemon

The lemon marinade is simple, but food prepared with it turns out tasty and aromatic. But for everything to work out correctly, you need to adhere to the recommendations and instructions specified in the recipe.

Ingredients

pork neck – 1.5 kg;
lemon – 150 gr.;
onions – 400 gr.;
olive oil – 75 ml;
black pepper, salt - to taste.

Cooking steps

Wash the main ingredient, dry and cut into large pieces. Place in a separate deep container.
Cut the onion into small cubes and add to the meat.
Add oil.
Sprinkle well with black pepper.
Squeeze the juice from the lemon and mix everything thoroughly.

Attention!

It is better to add salt at the end of marinating. This will help make the dish soft.

Serve the kebab hot with vegetables.

Mustard marinade

The neck marinated according to this recipe turns out soft and juicy. The mustard used for the marinade will give the finished kebab a flavor and its taste will be appreciated.

For preparation you will need:

pork neck – 2.3 kg;
white onion – 3-4 pcs.;
barbecue spices – 1.5 tbsp;
salt – 1.5 tbsp;
bay leaf - pcs.;
garlic – 4 cloves;
peppercorns – 5 pcs.;
sour cream 25-30% fat – 500 g;
mustard – 3 tbsp.

How to prepare the marinade:

Chop the pork and place it in a saucepan.
Peel the onion, cut into rings or half rings. Mash slightly to release the juice.
Add vegetables, mustard and sour cream to the meat. Mix.
Add seasonings and spices to the resulting mixture. Mix thoroughly again.

Then place the kebab in the refrigerator for 7 hours. If possible, stir the meat every hour. The resulting dish will be soft and juicy.

Shish kebab in tomato juice and with tomatoes

Using tomatoes in the marinade makes the pulp juicy and tasty. But to prevent juice from leaking out of tomatoes when frying, you need sunflower oil.

Main Components

pork tenderloin – 2 kg;
onions – 8-9 pcs.;
tomatoes – 1-1.5 kg;
ginger root – 30 gr.;
sunflower oil – 100 ml;
salt – 1 tbsp;
pepper – 1 tsp;
spices - to taste.

Preparation

Cut the pork into large pieces.
Cut the onion into half rings.
Grind 2/3 of the tomatoes with ginger using a blender.
Mix everything thoroughly so that the juice is absorbed into the meat.
Cut the remaining vegetables into slices and mix gently.
Leave for 4-5 hours.
About half an hour before the end of marinating, add oil and salt. Mix.

Kebabs marinated in this way are fried quickly, and the taste is unsurpassed.

How to make a beer marinade

If you like to experiment with barbecue marinade, then try the recipe with beer. The finished dish will be soft and with an unusual flavor. At the same time, there will be no alcohol in it - it will evaporate during cooking.

Ingredients:

pork – 1.5 kg;
light beer – 0.3-05 l;
onions – 400 gr.;
salt, pepper, other spices - to taste.

Cooking steps

Rinse the meat well and cut into pieces.
Peel the onion and cut it in any way.
Place the main ingredient in a saucepan. Add vegetables, spices, but without salt.
Cover with a lid and leave for half an hour at room temperature.
After this time, pour the mixture with beer and leave to marinate for 2-3 hours. If the pork is in the refrigerator, the time increases to 6-12 hours.

Attention!

The kebab should be slightly coated with the beer drink, and not swim in it. Add salt 10 minutes before frying.

Serve the finished dish with herbs and sauce.

Meat dishes over a fire can be prepared in different ways. They all reveal the taste of the product in their own way. There is an opportunity to experiment or choose one recipe for yourself and constantly improve it.

Calories: Not specified
Cooking time: 150 min

Today I would like to bring to your attention a recipe for pork shish kebab with a fairly simple and original marinade.
To prepare pork shish kebab, always take a safe choice of meat - this is tenderloin. It contains both fat and meat, which is important for the juiciness of the finished kebab. We will use onions and tan ayran as a marinade.
Let us remind you that last time we fried.

Shish kebab on ayran - recipe with photos

Preparation time: 2 hours.
Cooking time: 30 minutes.
Yield: 3 servings.
Ingredients:
- pork tenderloin 800 g,
- onion 400 g,
- fermented milk tan-airan 500 ml,
- salt 1-1.5 tbsp. l.,
- honey 1 tbsp. l.,
- spices 2 tbsp. l.

How to cook with photos step by step

One of the best ingredients for today’s marinade will be fermented milk ayran. This milky, sour and fizzy drink comes with or without additives, take it to your liking. Ayran will make the pork kebab very tender inside and soft.

Peel and finely chop the onion. There should be a lot of it in the marinade. Onion juice will soften the meat and make it juicy. Also, the presence of onions adds flavor to the kebab.

Place the prepared onion and add a handful of salt. Now carefully massage the onion with your hand so that it begins to release juice. For piquancy, add a spoonful of honey.

Pre-select the spices for the barbecue. In order not to choose such spices for a long time, you can take ready-made mixtures. These spice mixtures already contain the necessary aromatic herbs that will make your kebab aromatic and tasty. In my case, I use a mixture of paprika, coriander, cumin, rosemary and thyme.

Add a few tablespoons of spices to the onion and stir. Always add hot pepper to the marinade if desired.

For shish kebab, cut the tenderloin so that it is easy to bite. These should be small portioned pieces. If you cut the meat into large pieces, it will take a long time to bake, the outside will burn, but the inside will remain raw.

Place the pork in a container with onions and spices and cover with ayran. Stir the meat and marinate in a cool place (refrigerator). Usually it takes 2-3 hours to marinate such meat, but if you leave it overnight, the kebab will turn out even tastier.

When going on a picnic or to the dacha, it is convenient to pack meat with marinade in zip bags. The marinade does not spill out of such a bag, and you do not need to take extra containers (pots or containers) with you.

To grill shish kebab, light the grill and wait until all the wood burns out. You need to have only coals in the grill without open fire. Thread the meat onto skewers and grill the kebab until cooked through, about 20 minutes.

Serve the finished pork shashlik on ayran with fresh tomatoes and spicy herbs to taste. And don't forget about

There are many recipes for making pork shish kebab, simple and complex.

A variety of marinade products are used. And each has its own advantages.

What is good about marinating pork in Tana?

Tan is a fermented milk drink made from cow's or goat's milk with fermentation of lacto-fermenting yeast, Bulgarian bacillus and thermophilic streptococcus, as well as with the addition of salted water. Widely distributed in Transcaucasia.

Since Tan is a carbonated drink and similar to our kefir with mineral water, many are trying to replace it with this combination. But real Tang is obtained by fermentation, and it is natural.

The point of marinating meat in Tanya is to use the acids of the fermented milk product and carbon dioxides contained in the drink.

This kebab turns out to be aromatic, slightly sour, very juicy and soft. How to marinate pork in Tana?

Pork shish kebab on tan

Ingredients:

pork - 1 kg
Tan - 250-300 ml
onion - 100 g
spices to taste

Recipe for marinating pork in Tana

1. Wash the pork, cut into cubes with a side of about 4-5 cm.

2. Peel the onion and cut into thin half rings.

3. Place the meat in a marinating container, add onion, salt, spices, mix thoroughly, shake with your hands and pour in tan.

4. Leave the pork kebab to marinate overnight.

5. In the morning, remove the meat, thread it onto skewers and fry over medium-hot coals for 20-30 minutes, turning.

Ayran is another type of fermented milk product, or rather drink, prepared on the basis of katyk. In other words, this is the same kefir, which is very common and popular among the Turkic, Balkan and other Caucasian peoples.

It is interesting to note that in different languages and countries the exact meaning of the name, as well as the technology for preparing this drink, sometimes differ significantly, but the common point is that this dairy product is made using special lactic acid bacteria. And the appearance of the drink itself can be very different. Thus, among settled peoples, as a rule, it is prepared in liquid form and, thus, perfectly quenches thirst, but among nomadic peoples, on the contrary, ayran is prepared thick, somewhat similar to liquid sour cream, which, in turn, makes it possible It is very convenient and can be stored for a long time during transportation. Moreover, in order to quench your thirst with such a drink, thick ayran is simply diluted with ordinary water, after which it is called SuuSab (in Karachay) or AkSuu (in Balkar).

Let's try today to prepare an equally tasty and exotic dish based on ayran - a delicious beef kebab, the roots of which also go back to Caucasian traditions! It is better to take meat from young animals, then it will turn out softer and juicier.

To prepare beef shish kebab on ayran, you will need:

beef (pulp) - 2 kg
onions - 6-7 pcs.
ayran - 1 l
seasoning for meat - 5-7 g
ground black pepper - to taste
salt - to taste

How to cook beef kebab on ayran:

1. As always, we start preparing our kebabs by preparing the meat. To do this, rinse the meat thoroughly under running water, dry it slightly, and then cut it into small portions.
We transfer the pieces of meat into some kind of deep bowl or saucepan (the main thing is that the dishes are enameled), then rub with salt and freshly ground black pepper to taste, and also sprinkle with meat seasoning. Mix everything thoroughly and leave aside for now.
2. Peel the onions, rinse them in cold water, and then chop them with a knife as finely as possible. Add the onion to the bowl with the meat and mix them together, lightly squeezing the onion so that it releases the juice.
3. Next, pour ayran into the meat, mix everything thoroughly again, then cover the dish with a lid and put it in the refrigerator for at least 12 hours. That is, it is very convenient to marinate meat in the evening and leave it in the refrigerator in this form overnight.
4. Carefully thread pieces of marinated beef onto metal skewers, then send them to cook over hot coals. Don’t forget to turn the kebab periodically so that the meat is cooked evenly on all sides. Cook it until an appetizing golden brown crust appears.

Very tasty and tender kebab, almost melting in your mouth))).

Tan(Armenian: Թան) - a fermented milk drink prepared from cow or goat milk with fermentation of lacto-fermenting yeast, Bulgarian bacillus and thermophilic streptococcus, as well as with the addition of salted water. Widely distributed in Transcaucasia, where it was traditionally prepared from matsun.

Airan(Azerb. Ayran, Arm. Այրան, Bashk. Ayran, Bulgarian. Ayran, Kaz. Ayran, Karach-Balk. Ayran, Kyrgyzstan Ayran, Tat. Ayran, tour. Ayran, Turkmenistan aýran, Uzbek Iron, Chuvash. Uyran, ab.- KhyrchIvy) - a type of fermented milk drink based on katyk or a type of kefir among the Turkic, North Caucasian, South Caucasian and Balkan peoples. In different languages and among different peoples, the exact meaning of the name and preparation technology vary slightly, but the common thing is that it is a dairy product produced with the help of lactic acid bacteria. At the same time, among settled peoples it is liquid and quenches thirst well, while among nomadic peoples it is thick like liquid sour cream, which is very convenient for storage and transportation. However, to quench thirst, thick ayran requires dilution with water, milk or kumis (the diluted version among nomads is called suusab/chalap/shalap).

Ingredients:

Meat (chicken, pork, turkey, beef) – 1 kg
Onions – 1-2 pcs.
Tan/airan – 500 ml
Ground black pepper – 1 tsp.
Salt – 1 tsp.

Recipe:

If using chicken, fillet it. Cut the onion into rings.

Mix the meat with onion and ground black pepper, massage lightly. Pour in TAN/AYRAN and stir.

Place the meat to marinate in the refrigerator for 1.5-3 hours (depending on the type of meat). Grill on skewers or grill until the temperature inside the piece reaches 74 degrees Celsius.