home / Snacks/ How to pickle onions in vinegar - the most delicious recipes for making a savory snack. How to marinate pork skewers

How to pickle onions in vinegar - the most delicious recipes for making a savory snack. How to marinate pork skewers

In order to cook delicious juicy barbecue, you need to skillfully choose the meat. But even best piece will turn into inedible food if you do not know the most important secret of the success of this dish - proper cooking marinade.

How to marinate meat for barbecue

Spices, acids make the meat soft, saturate with aroma and excellent taste. Kefir is used to soften meat fibers, tomato juice, mayonnaise, and wine, cognac and regular vodka are present in many recipes. Mustard, mayonnaise, pomegranate juice, ketchup are combined with garlic, rosemary, a mixture of peppers, basil. If you know how to properly marinate meat for barbecue, it will never be tough and will not lose a drop of juice during cooking.

Pork

Pork skewers are most often made in Russia, but it is important to know how to marinate pork so that it turns out tender and tasty. This meat loves spices, an abundance of onions, dry wine, beer, juice. Salt draws liquid out of the meat, it is added at the end of marinating. There are several main varieties of marinade:

traditional - onion, vegetable oil, vinegar, spices;
spicy - tomato juice, a mixture of peppers, lemon, onion;
spicy - yogurt, garlic, cinnamon, cardamom, basil, turmeric and cloves;
lemon - lemon juice, olive oil, lemon peel, onion, mint;
soy - garlic, a mixture of peppers, soy sauce;
Russian - kvass, honey, onions;

From chicken

It is better to take chicken carcasses weighing up to two kilograms. The question of how to marinate chicken with high quality is easily solved: beer, sour cream, kefir, homemade yogurt, mayonnaise, yogurt are taken as the basis. AT good marinade the pieces will be ready for frying in 1.5-2 hours. Suitable for cooking parts of a chicken or turkey: breast, legs, wings.

From lamb

Rinse lamb, dry, remove veins and films. All you need for a young lamb kebab is onion, spices, pepper. Adding barberry, mint, coriander will increase taste qualities. Experienced chefs they also know how to cook older lamb: it needs to be softened with marinade, it turns out delicious on honey, mustard, lemon. Suitable dry red wine, mineral water, lemon, tomato juice, cognac, vegetable oil. Piquant taste will add garlic, red hot peppers, basil. Soaking for 6-10 hours in onions and spices will improve the taste.

barbecue marinade recipe

The marinade should contain vegetable oil, preferably olive oil. Enveloping the fibers, the oil will not allow the meat to dry out. Lemon juice is often used, from alcoholic components - dry white wine or cognac. Adding garlic, onions, spices, vegetables, dried and fresh herbs will make the dish appetizing and fragrant. A universal recipe for how to prepare a marinade suitable for any type of meat or poultry (per 1 kg):

vegetable oil - 80-100 ml;
soy sauce - 40 ml;
lemon - 1 pc.;
onions - 4 pcs.;
basil - 60 g;
thyme - 30 g;
black pepper - ½ tsp;

For lamb

Cooking time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 280 kcal per 100 g
Purpose: barbecue for a picnic.
Cuisine: Armenian.
Difficulty: medium.

Lamb fillet is excellent in pomegranate marinade. He copes well with the role of "softener", adding piquancy to taste and aroma. Lamb marinade for barbecue with pomegranate juice will be better if you don’t buy juice at the supermarket, but cook it at home using a citrus juicer or blender.

Ingredients:

pomegranate juice - 0.3 liters;
vegetable oil - 1.5 tbsp. l.;
ground black pepper - a pinch;
onions - 3 pcs.;
coriander - to taste;
lamb - 1.5 kg;
salt;

Cooking method:

Extract juice from fresh pomegranate.
Onion cut into large rings.
Add spices, mix.
Pour pomegranate juice, add oil.
Pour the lamb pieces with the resulting marinade.
Put in the refrigerator for 10 hours.

Quick for pork

Servings: 5 persons.
Calorie content of the dish: 218 kcal per 100 g.
Purpose: for lunch, for going out into nature.
Cuisine: Russian.
Difficulty: easy.

The advantage of the recipe lies in the speed of cooking, after marinating the pork becomes very juicy, tender. Quick marinade for barbecue with tomato juice softens its fibrous structure. Meat marinated in this way can be grilled in two hours.

Ingredients:

tomato juice - ½ liter;
black pepper - to taste;
basil greens - 50 g;
onion - 2 pcs.;
pork - 1.5 kg.

Cooking method:

Sprinkle meat with spices.
Add basil greens.
Mix with chopped onion.
Pour juice, put oppression.

For beef

Servings: 3 persons.
Calorie content of the dish: 169 kcal per 100 g.
Purpose: for a picnic.
Cuisine: Georgian.
Difficulty: medium.

Beef is not the most typical meat for barbecue, but dry red wine, taken as a base, will make it soft, add an exquisite flavor to the finished dish. Marinades for beef with alcohol content do not spoil the taste, it evaporates completely during frying.

Ingredients:

dry red wine - 250 ml;
onions - 3 pcs.;
half a lemon;
allspice peas - 6 pcs.;
bell pepper - 1 pc.;
dill - 50 g;
cilantro - 70 g;
basil - 70 g;
beef - 1 kg;
salt;

Cooking method:

Chop the washed greens.
Bulgarian pepper cut into strips.
Mix onion rings with herbs, pepper.
Mix lemon juice with wine.
Mix the ingredients, pour the meat, marinate for 7 hours.

With vinegar

Cooking time: 35 minutes.
Servings: six people.
Calorie content of the dish: 261 kcal per 100 g.
Purpose: for a picnic.
Cuisine: Russian.
Difficulty: easy.

Pork kebab in vinegar and onions is considered a classic of the genre. Sophisticated barbecue people prefer thinner marinades, but if you don’t have the right products, but you want to have a picnic, traditional recipe will always help out.

Ingredients:

water - 1 glass;
vinegar - 100 ml;
onions - 5 pcs.;
dry spices - to taste;
Ham- 2 kg;
salt;

Cooking method:

Mix finely chopped onion, spices, salt.
Pour the diluted vinegar with water into a container.
Mix the components thoroughly.
Put oppression, keep in the cold for 6-7 hours.

On mineral water

Cooking time: 30 minutes.
Servings: three persons.
Calorie content of the dish: 188 kcal per 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: easy.

Mineral water is chosen with an alkaline composition. Pork skewers with mineral water cooks quickly, especially if the meat has not been frozen before. A fresh piece of tenderloin will be ready for charcoal grilling in a couple of hours. If desired, spices, fresh herbs are added according to individual taste.

Ingredients:

onion - ½ kg;
vegetable oil - 1 tbsp. l.;
mineral water - 1 liter;
black pepper - ½ tsp;
fresh basil - 2-3 sprigs;
garlic - 3 cloves;
pork neck- 1 kg;

Cooking method:

Onion cut into rings.
Mix basil, garlic, pepper with pieces of meat.
Pour in the oil, stir.
Add water, marinate for 2 hours.

With kefir

Cooking time: 25 minutes.
Number of products: 6 persons.
Calorie content of the dish: 215 kcal per 100 g.
Purpose: for a picnic.
Cuisine: Russian.
Difficulty: easy.

Dairy products effectively perform the function of "softeners". A simple and affordable way to cook meat quickly and efficiently is to make a marinade for barbecue on kefir. With it, you can add juiciness even to dry, low-fat meat. For pork, veal, poultry, this method is also suitable.

Ingredients:

onions - 5 pieces;
olive oil ? lo - 2 tbsp. l.;
kefir - 1 liter;
pepper, salt - to taste;

Cooking method:

Sprinkle meat with pepper.
Layer with onion rings.
Combine kefir with butter.
Put oppression, marinate for 2-4 hours.

From beer

Calorie content: 267 kcal per 100 g.
Destination: for lunch.
Cuisine: Russian.
Difficulty: medium.

For the base of the marinade filling, it is better to take draft, not pasteurized beer. It will not only make the pork simply melt in your mouth, but also destroy specific odors. Such a tasty dish will emit aromas of hops and fresh rye bread.

Ingredients:

draft beer - ½ liter;
onions - 2 pcs.;
oil - 100 ml;
half a lemon;
a mixture of peppers - ½ tsp;
mustard - ½ tbsp. l.;
garlic - 2 cloves;
paprika powder - ½ tsp;
pork - 1.5 kg;

Cooking method:

Mix pork with spices.
Add garlic, onion.
Squeeze out lemon juice.
Pour the ingredients with beer mixed with butter.
Marinate 6 hours.

With kiwi

Cooking time: 20 minutes.
Calorie content: 238 kcal per 100 g.
Purpose: for a picnic.
Cuisine: Russian.
Difficulty: easy.

The pulp of kiwi, crushed into puree, will quickly turn old, tough meat into an excellent, soft product. For this reason, kiwi kebab marinade is not used to grill poultry meat, which is too tender in structure. Pork is marinated in it for no more than 1.5 hours, the maximum exposure is two hours.

Ingredients

kiwi - 1 pc.;
lemon - ½ pc.;
thyme - a pair of branches;
allspice - 5 grains;
salt;
pork neck - 1 kg;

Cooking method

Puree kiwi in a blender.
Add to pieces of meat mixed with salt and pepper.
Add thyme, stir.
We put in the refrigerator.

with mayonnaise

Cooking time: 15 minutes.
Number of products: 4 persons.
Calorie content: 258 kcal per 100 g.
Purpose: for a picnic.
Cuisine: Russian.
Difficulty: easy.

Properly marinated shish kebab on mayonnaise will satisfy the taste of the strictest gourmets. Such a base protects the meat from drying out during frying; in the first minutes of contact with the high temperature of the coals, a golden crust is formed. It does not allow the meat juice to flow out, and the pieces remain juicy.

Ingredients:

mayonnaise - 200 g;
onions - 2 pcs.;
salt, pepper to taste;
parsley - 30 g;
pork neck- 1 kg;

Cooking method:

We cut the onion into rings.
Mix chopped parsley, pepper, salt.
Put the pieces of pork in the mass, knead.
We marinate for 5 hours.

For fish

Cooking time: 25 minutes.
Number of products: 3 persons.
Calorie content: 139 kcal per 100 g.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: medium.

If the purpose of marinades for meat is to make it softer, then you need to marinate fish for barbecue in order to saturate the fish with the appropriate aroma and delicate taste. Tuna, mackerel, trout, sturgeon are suitable for barbecue. The basic basis for the impregnation was the recipe with soy sauce.

Ingredients:

olive oil - 100 ml;
soy sauce - 3 tbsp. l.;
rosemary greens - 30 g;
parsley - 30 g;
white pepper - to taste;
salt;
tuna - 1 kg.

Cooking method

Squeeze juice from lemons.
Combine sauce, oil, juice, spices and mix.
Combine with chopped parsley and rosemary.
Put the fish in the marinade.
Keep in the cold for 1.5 -2 hours.

Find out more more recipes preparing marinade for .

Spices for barbecue

There is a traditional set of spices suitable for any type of barbecue. Almost no recipe can do without onions, various mixtures of peppers, salt are present as mandatory components. Cumin, parsley, dill are often used. Spices for pork kebab, skillfully selected and complementing the taste of each other, consist of the following ingredients:

marjoram;
ginger;
sage;
thyme;
coriander;

You may also be interested in cooking rabbit meat. You will learn several recipes for better taste.

Video

Good day, my readers. For a long time it was believed that the marinade is needed only for tough meat. But attitudes towards him have recently changed. Increasingly, it is used to help meat reveal its palatability. And what marinades for pork meat are best suited for this task, I will tell you.

As a rule, meat sauces have three main components:

acid base. It can be citrus juice, kefir, kiwi, tomato paste, beer, wine, natural yogurt. Vinegar can also be used, which is better for frozen meats.
Spices- can be added to any taste. Curry, thyme, ginger, cumin and nutmeg have proven themselves to be excellent.
Oil- it gently envelops the meat, sealing in moisture. And it is a wonderful conductor of aromas. Can be used olive, sunflower, soy or any other.

How much to marinate pork depends on the set of products used. Also, this indicator is affected by the age of the pig. If this is a 5-year-old boar, then you won’t get off with one hour 🙂

By the way, I have prepared a useful video for you. After watching it, you will understand the basic principles of marinating pork. Everything is available and without excess water.

marinade recipes

Fragrant mixtures are great for roasting pulp in the oven, for barbecue and for smoking meat. There is a huge variety of options. For example, classic marinade or exotic (say, in lingonberry or pomegranate juice).

I think you can easily decide what is better to marinate pork in order to make it amazingly tasty. After all, someone likes sour sweet option, and someone prefers spicy. As they say, tastes differ. And if you want to cook pork in a pan, then I have marinade recipes.

The classic way with vinegar and onions

Although some cooks are not enthusiastic about this softener, many people use this method. Therefore, the recipe has the right to life.

For carbonate per 2 kg of meat, take:

3 pcs. large onions;
glass of water;
100 ml table 9% vinegar;
a couple of st. spoons vegetable oil;
spices + salt.

We give the washed meat the opportunity to dry and cut it into portioned pieces 5x5 cm in size. Chop the onion into rings (recommended width is 5 mm). Then mix the onions with the pork with your hands. Salt the mixture and flavor it with spices and oil.

After that, add vinegar diluted in water here and mix everything well. The fragrant liquid should completely cover the pieces. Well, then we leave the pork in the spicy mixture. The minimum time is 3 hours. However, it will turn out much better if you marinate all night.

And after the marinated pieces can be cooked on a fire or fried in a pan. Experiment on health 🙂

How to Marinate Pork in Apple Cider Vinegar

For a neck weighing 2200 g, you need to take:

550 g of onions;
70 ml vegetable oil;
6 art. spoons of apple cider vinegar;
spices + salt.

If you fry the kebab on skewers, cut the neck into pieces of 5x6 cm. If you cook on a barbecue, chop the pork with plates so that their width is 2-3 cm. Chop the onion into a pulp in a meat grinder or in a blender and send this mass to the meat. Or you can just add onion juice by squeezing it through cheesecloth.

Salt the neck and season with spices. Add oil and vinegar to this. Mix all components well. Then we marinate the pork. The minimum time that I advise you to endure is 2 hours. Ideally, it is better to leave the meat in the marinade for 4-5 hours. And then fry it on the grill or barbecue.

Marinate meat in lemon juice

The recipe below will make 2 servings. All in all, romantic dinner you are provided. For 300 g of neck you need to take:

3 garlic cloves;
1 teaspoon of chili sauce;
half a small lemon;
3 art. spoons olive oil+ a little for frying;
salt + pepper.

Squeeze out the juice from the lemon (you will need 3 tablespoons) and three 1 tbsp. a spoonful of zest. Mix juice and zest with sauce and olive oil. Here we introduce chopped garlic, salt and pepper into the gruel. Mix the marinade ingredients well.

After washing, the meat is cut into pieces of the same size. And immerse in the spicy mixture for at least 6 hours. But it is better to marinate for 8-10 hours.

After that, put the marinated pieces in a frying pan with heated oil. And fry them over medium heat until cooked. It won't take much time - a maximum of 20 minutes.

A quick way to marinate pork in red wine

For juicy pork you will need:

0.5 kg loin;
120 ml dry red wine;
1 st. a spoonful of chopped garlic;
1 st. a spoonful of mustard powder;
2 tbsp. spoons of pureed onions;
1 st. a spoonful of cane sugar;
3 art. spoons wine vinegar;
1 st. a spoonful of olive oil;
1 teaspoon of dry herbs (marjoram + basil + oregano);
salt + pepper.

We mix the ingredients of the spicy mass. Immerse pork pieces in it for 6-7 hours. And then we cook - fry or bake. This marinade gives the dish an amazing aroma and amazing taste. By the way, if you do not have red wine, you can make a marinade with white wine. Watch the video on how to do it.

How to make marinade with soy sauce

For an entrecote weighing 1.5 kg you will need:

large onion;
130 ml (take dark) soy sauce;
200 ml homemade mayonnaise;
chopped dry basil.

Mix mayonnaise with sauce and basil. Grate the onion or grind it in a blender. Add the gruel to the other marinade ingredients.

Fill the pieces of pork with a fragrant mass. And leave for 10-12 hours - let them marinate well. After the entrecote, we cook on the grill, bake in the oven or fry in a pan.

Marinate pork on kefir

For a 2 kg neck, take:

liter of kefir;
5 pieces. onion;
a bunch of green basil;
salt + pepper.

Such a marinade can also be prepared with sour cream. You can take different fat content. We cut 2 onions into thin rings, and the remaining 3 pcs. grind into puree. We wash the neck, remove excess moisture with a paper towel and cut into medium-sized pieces.

Then mix the pork with onions. Pepper and season with chopped basil. And then pour all this with kefir and mix gently. We leave the meat to marinate for 10 hours. Well, then we take out the marinated pieces, salt them, string them on skewers and fry on a fire.

Aromatic Kiwi Softener

This overseas fruit has tremendous power. He is able to turn even the toughest piece into the most tender meat in a matter of hours. For a kilo of neck you need to take:

1 kiwi fruit;
1 medium sized lemon;
2 sprigs of thyme;
a little black pepper;
salt.

Wash the pork, wipe it with a disposable kitchen towel and cut into pieces of the same size. We puree the kiwi, and make juice from ¼ of the lemon fruit. The rest is cut into 3 pieces and sent to the meat. Add kiwi puree, lemon juice and thyme here.

Salt the pork and pepper it. It will be more fragrant if you add freshly ground pepper. We mix the components so that the spicy mass is distributed evenly. And marinate no more than 2 hours. Otherwise, you will succeed meat puree. Well, then we string it on skewers and fry.

beer marinade

This recipe is very simple. For the marinade, I advise you to use live beer. It will need 0.5 liters per kilo of pork. You will also need salt and pepper.

The washed and dried pulp must be cut into portioned pieces of the same size. Next, fill the meat with beer and leave it for 1-2 hours. After the pieces are added and peppered. And then proceed to their preparation - frying, baking, stewing. In general, as your heart desires.

Marinating pork in mayonnaise

The meat cooked according to this recipe comes out incredibly juicy and tender. You need to prepare:

a kilo of pulp;
4 things. onion;
250 ml homemade mayonnaise;
salt + pepper.

We wipe the washed meat with a disposable kitchen towel and cut into pieces of the optimal size. Well, such that it was convenient to eat. Puree the onion and add the gruel to the meat. Pepper and salt the mass. And then add mayonnaise here. We mix everything well. And we marinate the barbecue for 10-12 hours, and then fry it.

Soften meat in mineral water

For 1.5 kg of neck, take:

0.5 l of soda;
1 st. a spoonful of vegetable oil;
500 g of onions;
pepper + salt.

Prepare the meat - wash, wipe and cut into pieces. Grind the onion - you can chop it into a gruel in a blender or finely chop with a knife. Add onion puree to pork, salt and pepper the mass. Next, fill it all with soda and add oil. We leave the pork in a fragrant mass for 12-15 hours. Well, then put the pulp on the grill or put it on skewers and fry.

Making the honey mustard marinade

Honey and mustard are an amazing duet. They give pork a pleasant sharpness, sweetness and spicy notes. For this delicious dish you will need:

600 g tenderloin;
3 art. spoons of honey;
3 art. spoons of mustard;
salt + spices.

For frying in a pan, wash the pulp, cut into slices 2 cm thick. Mix mustard with honey and add spices. Immerse the pork in this fragrant mass and leave it for a couple of hours.

If you will cook on a barbecue, it is enough to fry each side of the piece for 1-2 minutes. Cooking in a frying pan will take a little longer. During frying, I advise you to pour the meat with a fragrant sauce in which the pork was marinated. Yes and more ready meal salt.

How to make tomato marinade

For pulp weighing 500 g, take:

1 teaspoon of salt;
juice from 1/4 large lemon;
100 ml tomato sauce or ketchup;
1 st. a spoonful of brown sugar;
a pinch of crushed black pepper;
2 pinches of paprika;
2 cloves of garlic;
a little vegetable oil.

Pork cut into 2 pieces. Grind the garlic into a pulp and mix it with salt and pepper. Add citrus juice, sugar and paprika here. Next, add ketchup or sauce to the composition and mix everything thoroughly.

We send the pork to the tomato marinade and leave for 4-5 hours. Turn the pieces occasionally to marinate well.

We will cook the meat in the oven. Lubricate the form with oil, put the marinated pieces on it and cover with foil on top. We heat the oven to 200 degrees and send pork into it for 20 minutes. Then we remove the foil, pour the meat with the secreted juice and continue to cook for another 20 minutes. This is just a masterpiece dish - a ruddy crust, awesome aroma 🙂

Cooking pork in lingonberry marinade

The recipe for this dish is:

2 kg of pulp;
3 garlic cloves;
200 g lingonberries;
salt + pepper.

Pre-washed and dried meat cut into portions. Puree the berries and garlic, then add to the seasoning mixture. Immerse the pork in a fragrant gruel and send it to the refrigerator overnight. Well, then the matter is small - you need to cook the meat. You can fry it in a pan or barbecue, or bake it in the oven.

Softener with Balsamic Vinegar

For 1.5 kg of pulp you need to take:

4 tbsp. tablespoons of olive oil;
1 teaspoon of dry rosemary;
2 tbsp. spoons of balsamic vinegar;
4 garlic cloves;
1 st. a spoonful of mustard;
1 teaspoon dried oregano;
1 st. a spoonful of honey

Grind garlic into a pulp and mix this component with other components of the marinade. Washed, and then cut the dried pork pulp into equal pieces like a barbecue. Then we send them to the fragrant mass for 6-8 hours. And then we string them on skewers and cook on a fire.

Marinate in pomegranate juice

I am sure that today's article will help you become a real expert in the field of marinating pork. Your friends will now turn to you for valuable advice. When you get tired of explaining to them, you can reset the link to the article. And don't forget to. And I say to you: see you soon!

As a rule, meat sauces have three main components:

acid base. It can be citrus juice, kefir, kiwi, tomato paste, beer, wine, natural yogurt. Vinegar can also be used, which is better for frozen meats.
Spices- can be added to any taste. Curry, thyme, ginger, cumin and nutmeg have proven themselves to be excellent.
Oil- it gently envelops the meat, sealing in moisture. And it is a wonderful conductor of aromas. Can be used olive, sunflower, soy or any other.

How much to marinate pork depends on the set of products used. Also, this indicator is affected by the age of the pig. If this is a 5-year-old boar, then you won’t get off with one hour 🙂

By the way, I have prepared a useful video for you. After watching it, you will understand the basic principles of marinating pork. Everything is available and without excess water.

marinade recipes

Fragrant mixtures are great for roasting pulp in the oven, for barbecue and for smoking meat. There is a huge variety of options. For example, a classic marinade or an exotic one (say, in lingonberry or pomegranate juice).

I think you can easily decide what is better to marinate pork in order to make it amazingly tasty. After all, someone likes the sweet and sour version, while someone prefers the spicy one. As they say, tastes differ. And if you want to cook pork in a pan, then I have marinade recipes.