The marinade is universal for the right barbecue. How to marinate different meats: secrets, subtleties, tips Marinade for pork corners

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pre-marination used not only for barbecues. Do not forget about it in other recipes with pork. The marinade favorably sets off the taste of this meat and even changes the structure, making it more juicy and soft. The aroma becomes richer ready meal. Most delicious ways how to marinate pork are presented in the recipes with the photo below.

How to make pork marinade

Any marinade has three main components. They can be grouped into the following list:

1. acid base. As it can be used citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
2. Seasonings. You can add any to your liking. Well proven nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and cumin. All of them give the dish a finished taste and look.
3. Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. Oriental recipes often use sesame oil, while Mediterranean recipes use olive oil.

The specific way how to prepare the marinade also depends on the specific cuisine. For example, the French often use vegetables with wine, Mexicans use sauces with hot pepper, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple marinades for pork meat are also great. Here are some more really tasty options:

• "Night" pickling compositions are very tasty on a soy basis;
• it is recommended to marinate in tomato juice or kefir;
• for the escalope, i.e. boneless pork tenderloin, it is recommended to use a mustard or tomato-mustard composition;
• like all types of meat, pork is combined with white wine;
• for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork Marinade Recipes

The very first recipe for pickling was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Especially fragrant are dried herbs - thyme, oregano, cumin and sage. There are a lot of options for marinating pork. They are united by several simple tips, following which, the meat will turn out even tastier. The main recommendations are:

1. In recipes based on mayonnaise, it is better to use homemade. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
2. For faster pickling, the meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature- this will speed up the process.
3. When using a tomato or vinegar composition, it is recommended to add one egg to the meat. The protein film will protect from drying out.

For baking in the oven

• Cooking time: 3 hours.
• Servings: 4 persons.
• Calorie content of the dish: 110 kcal.
• Cuisine: Russian.

If you have ever experienced roasting pork in foil or in a sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This can be easily avoided if the product is marinated beforehand. Various compositions will do. The soy-lemon marinade for pork in the oven turns out to be especially fragrant. It belongs to the universal, so it is suitable even for chicken or fish.

Ingredients:

• lemon - 1 pc.;
• soy sauce - 50 grams;
• salt and spices - to taste;
• onion - 2 pcs.

Cooking method:

1. Cut the peeled onion into half rings.
2. Combine soy sauce with lemon juice, salt, add spices to taste.
3. Pour the onion with the resulting solution, let stand for about 40 minutes.
4. Marinate the meat in the resulting solution for 3-4 hours.

For pan frying

• Cooking time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Marinade for pork in a pan can be varied in taste - spicy, tender, sour or sweet. Any option is chosen depending on personal preferences. One of the simple homemade meat pickling recipes is prepared according to the classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork for pan frying.

Ingredients:

• honey - 2 tablespoons;
• mustard - 1 tbsp;
• vegetable oil- 0.5 st.;
• garlic - 5 cloves;
• salt - to taste;
• vinegar - 0.25 tbsp.

Cooking method:

1. Peel the garlic, push through a press.
2. Combine vinegar with oil, and honey with mustard. Next, mix both masses.
3. Add crushed garlic, salt and stir.
4. Pour the mixture over the meat, let it brew for at least half an hour.

For boiled pork

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 134 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The classic marinade for pork tenderloin is vinegar. He is the easiest to prepare. It is only necessary to dissolve a spoonful of strong bite in a liter of water. Wine is the second most popular. It is prepared according to different recipes. And it doesn’t matter what kind of wine it will be - both white and red will do. For taste, you can add a stalk of celery. Seasonings are suitable for any that you like.

Ingredients:

• red dry wine- 0.5 st.;
• coriander, thyme, pepper, salt - to taste;
• sweet mustard - 1 tbsp;
• vegetable oil- 1 tbsp;
• garlic - 2 cloves;
• celery stalk - 1 pc.

Cooking method:

1. Pass the garlic through the press along with the celery.
2. Pour this mass with wine, mix.
3. Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
4. Soak the meat in the resulting composition for about 2-3 hours.

For steak

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

In the very first steak recipes, they were prepared without any additives. Just a big piece of meat baked on coals. Any marinade for pork steaks makes them more juicy and appetizing, and it doesn’t matter if they are fried on the grill or in a pan. You can cook it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - so the steak will be tastier.

Ingredients:

• onion - 1 kg;
• ground red and black pepper - to taste;
• rosemary, coriander, zira, oregano, paprika - 0.25 tsp each;
• powdered ginger - 2 tablespoons;
• dried herbs - 2 tablespoons;
• sour cream and kefir - 0.5 l each;
• vegetable oil - 1 tsp;
• salt - to taste.

Cooking method:

1. In a separate container, mix all the spices, separately rub the meat with them.
2. Peel the onion, chop into half rings.
3. Combine kefir with sour cream. Add vegetable oil to them.
4. Steaks, onions and sour cream sauce lay in layers in a large saucepan. Done, the meat is marinated. Leave the product for 3-4 hours.

With soy sauce

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 112 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Marinade for pork with soy sauce has a rich flavor bouquet. This recipe The good thing is that there are no strict restrictions in it. Spices can be easily changed by adding new ones and removing those listed in the list of products. It remains only required soy sauce. Complement it in this recipe with garlic and sugar. The result is meat in an exquisite oriental flavor.

Ingredients:

• garlic - 5 cloves;
• sugar - 5 tablespoons;
• onions - 2 pcs.;
• black pepper, salt - to taste;
• thick soy sauce - 1 tbsp.;
• curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
• vegetable oil - 4 tbsp.

Cooking method:

1. Finely chop the garlic. Add diced onion to it.
2. Next, pour in soy sauce, salt, add sugar, mix.
3. Fill the base with spices. Mix well again.
4. Soak the meat in the finished composition for 3 hours.

Quick marinade

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 79 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, it will help out quick marinade for pork. This recipe is suitable in all cases, whether it is baking or stewing in the oven, frying in a pan, grill or electric grill. A special taste is given to the composition fragrant basil And juicy tomatoes. With them, the meat acquires a fresh summer flavor. As a result of pickling, after 2 hours you will receive a treat for real gourmets.

Ingredients:

• bay leaf - 2 pcs.;
• white onion - 3 pcs.;
• tomato - 3 pcs.;
• ground black and red hot pepper, salt, spices- taste;
• fresh basil - 1 bunch;
• dried grass - 1 tbsp.

Cooking method:

1. Pour boiling water over the tomatoes so that the skin is removed more easily. Clean, then randomly cut.
2. Chop the onion into rings, mix them with slices of tomatoes. Knead the food with your hands until the juice is released.
3. Rinse fresh herbs, dry, finely chop.
4. Spice the meat separately, then transfer to a large bowl.
5. Then salt, sprinkle with basil, pour tomato sauce, mix.
6. Leave for 1 hour.

Mustard

• Cooking time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Tender and moderately spicy in taste, mustard marinade for pork is obtained. It can also be attributed to recipes "for hastily". The composition quickly not only prepares, but also impregnates - just an hour is enough for marinating. It doesn’t matter whether you later fry or bake the meat in the oven, because the delicious mustard crispy crust will definitely remain on the pieces.

Ingredients:

• olive oil- 2 tablespoons;
• mustard - 5 tablespoons;
• soy sauce - 4 tablespoons;
• garlic - 3 cloves;
• lemon - 1 pc.;
• parsley or cilantro - 1 bunch.

Cooking method:

1. In a large bowl, mix oil with sauce and mustard.
2. Next, squeeze in the lemon juice. Can be replaced with a solution of water with lemon.
3. Rinse greens, dry and finely chop. Peel the garlic, pass through a press.
4. Combine the remaining ingredients, mix.
5. Done, you can marinate the meat - place it in the same bowl, cover with cling film and send for an hour in the refrigerator.

Grilled

• Cooking time: 6 hours.
• Servings: 9 persons.
• Calorie content of the dish: 183 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.

Special recipes include meat cooked over an open fire, such as a grill. It turns out more juicy, fragrant, with the smell of smoke. If the product is pre-marinated correctly, it will be even more appetizing. Grilled pork marinade you can cook according to the recipe with a photo. The products used are simple, but the composition is very unusual taste- sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

• soy sauce - 1 tbsp.;
• lime juice - 1 tbsp.;
• sea ​​salt- 1.5 st.;
• water - 5 l;
• rice vinegar - 1 tbsp.;
• lime zest - 2 tbsp;
• garlic - 8 cloves;
• Burgundy wine - 1 tbsp.;
• peppercorns - 5 pcs.

Cooking method:

1. Peel the garlic, pass through the garlic press.
2. Mix soy sauce with vinegar, lime juice, wine and water.
3. Add remaining ingredients, mix thoroughly.
4. Introduce meat into the resulting solution, withstand for 6 hours.

With vinegar

• Cooking time: 3 hours.
• Servings: 5 persons.
• Calorie content of the dish: 113 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A classic recipe is pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special taste expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs according to the season - it turns out sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with butter and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with a photo.

Ingredients:

• salt - to taste;
• onions - 2 pcs.;
• sunflower oil- 4 tablespoons;
• weak vinegar 6% - 100 ml;
• dried seasoning for meat - 1.5 tbsp.

Cooking method:

1. Peel the onion from the husk, chop into half rings.
2. Take a bowl and pour in the oil and vinegar. Add dried seasoning to them, mix.
3. Lastly add the onion. Mix again, pour the resulting composition over the pork, spread over the entire surface of the meat.
4. Leave for 3-4 hours.

Simple

• Cooking time: 2 hours.
• Servings: 3 persons.
• Calorie content of the dish: 48 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Even a simple pork marinade can give a great result. It is suitable for any form of meat - for chop, neck, ribs, schnitzel, loin, shoulder, ham, chop, etc. Even the most ordinary pork cutlet it will turn out tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.

Ingredients:

• salt - 0.5 tbsp;
• onions - 3 large fruits;
• vegetable oil - 1 tbsp;
• freshly ground black pepper - 1 pinch;
• bay leaf - 3 pcs.

Cooking method:

1. Using a blender, process the peeled onions into gruel.
2. Salt the resulting pulp, season with pepper, salt.
3. Next, pour in the oil, add the lavrushka.
4. If there is not much time left for marinating, it is worth pouring hot marinade over the meat.
5. Withstand 2 hours.

From kefir

• Cooking time: 3 hours.
• Servings: 4 persons.
• Calorie content of the dish: 93 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Lovers over tender meat it is worth using a marinade for pork from kefir. Thanks to this fermented milk product, the dish will turn out with light creamy sour. Kefir perfectly emphasizes the sweetness pork meat, so it is considered classic ingredient for pickling. Having only this product at hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, grill or grill.

Ingredients:

• pepper, salt - to taste;
• spices for pork - 1 tsp;
• kefir - 0.5 l;
• onion - 2 pcs.

Cooking method:

1. First of all, peel the onion, chop it into half rings. Fill them with meat, distributing evenly over the entire surface.
2. Then sprinkle with spices, pour in kefir and mix well.
3. Keep for 3 hours in the refrigerator under a lid or cling film.

With lemon

• Cooking time: 4 hours.
• Servings: 4 persons.
• Calorie content of the dish: 154 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Another classic recipe is Lemon Pork Marinade. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat is obtained with a slight sourness. An unusual combination - lemon and kiwi. With them, the pickling composition acquires a certain freshness. Complement these two fruits again with any spices of your choice.

Ingredients:

• pepper - 1 tsp;
• spices, spices - to taste;
• kiwi - 2 pcs.;
• salt - 1 tsp;
• lemon - 0.5 pcs.

Cooking method:

1. Peel the kiwi, process into a puree using a blender.
2. Season the resulting mass with lemon juice.
3. Grate the pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
4. Insist in a cool place for 4 or more hours.

With honey

• Cooking time: 1 day.
• Servings: 4 persons.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

In most recipes, marinated pork turns out sour. Such it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note honey marinade for pork. The meat comes out soft, tender, fragrant, has a not so sharp and sour taste. In addition, such a marinade can be attributed to useful, because honey has a large number of healing properties.

Ingredients:

• salt - 1 pinch;
• mustard - 1 tbsp;
• fragrant spices- taste;
• liquid honey - 1 tsp;
• garlic - 6 cloves.

Cooking method:

1. Combine honey in a separate container with mustard, mix until smooth.
2. Leave the mass for 10 minutes.
3. Grate the meat itself with spices and salt separately, insert the garlic cloves into it.
4. Then top with a mixture of honey and mustard.
5. Leave the product for a day for pickling.

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Discuss

Marinade for pork is the most delicious

Quick kebab is a proven marinade for pork, chicken, beef, which will soften the meat in 30 minutes. It happens that a picnic is organized spontaneously, but you don’t want to deny yourself meat fried on a fire. There are many affordable ways to enjoy the softest fragrant home-made shish kebab in nature.

Tempting, enjoyable, delicious to cook and eat outdoors. Nothing can replace a positive mood and the joy of communicating in a good company. Therefore, you should not refuse delicious quick kebabs or postpone them for tomorrow because of “no pickled meat”. Knowing the secrets of some ingredients and the subtleties of their combination, it is possible to give any kind of meat the necessary softness in half an hour.

The May holidays are fast approaching. People are making grandiose plans for outings into nature from gassed megacities. Buying in supermarkets semi-finished meat products and charcoal. If the choice of coal is not to forget it, then with meat everything is more difficult.

How to choose meat for a quick barbecue?

Pork

• For pickling, a shoulder blade, tenderloin, neck are suitable. More often, neck meat is bought for cooking quick kebabs: it is juicy, with a small amount of fat, ideal for a perfect kebab.
• It is clear that pork should be pink, with white fat. No foreign odors should be felt.
• The juiciest quick barbecue will come from fresh meat. If you still take frozen, defrost it at room temperature or on the bottom shelf of the refrigerator. Under no circumstances should you use a microwave oven.
• The optimal piece size for quick barbecue- 4 by 3 cm. Such meat will remain juicy after frying on a fire and will not have time to dry out due to its small size.

1. The fastest marinade for yourself juicy barbecue in 30 minutes

Marinades based on juice, puree or sauce with tomatoes not only soften the fillet, but also give it a unique taste. bright taste. The shish kebab gets beautiful appearance. It is impossible to resist the fragrant ruddy piece of fried meat.

Ingredients:

• pork or chicken - 1.5 kg;
• tomato juice - 400 ml;
• lemon - 1 pc.;
• ready-made seasonings for barbecue - 1 pack;
• onion - 4 pcs.;
• garlic - 6 cloves.

Cooking

Cut pork or chicken into portions. Grate each with spices.

Grind the lemon with a blender or grate. Cut the onion into rings, chop the garlic. All mix with tomato juice. Pour fillet with mixture, mix well.

Nuance

Suitable for marinade tomato paste, and mashed fresh blanched tomatoes.

Cover the meat with a lid, put oppression on top and leave to marinate for 60 minutes.

Fry a quick kebab, strung on skewers along with onions and tomato rings, if using fresh tomatoes.

1. How to make a quick marinade for barbecue with wine in 30 minutes

Ingredients:

meat - 1.5 kg;

spices - 20 g;

onion - 5 pcs.;

dry wine - 1 l;

mineral water - 1 l;

lemons - 2 pcs.;

garlic - 8 cloves.

Step by step cooking quick barbecue with wine

Place large pieces of fillet in a suitable container. Grate each piece with spices, as if doing a massage.

Onion cut into rings. Mince the garlic.

Mix wine with mineral water.

Add lemon zest and juice.

Pour over meat, add onion and garlic. Mix everything with your hands.

Cover with a lid, set the oppression and leave to marinate for 40 minutes.

Such a barbecue can hardly be offered to children, but adults will be completely delighted with the incredible softness and tenderness of juicy fried meat.

1. How to quickly marinate shish kebab in mineral water in 30-50 minutes

Ingredients:

• meat - 1.5 kg;
• mineral water - 2 l;
• seasonings for barbecue - 10 g;
• onion - 5 pcs.

Cooking a quick barbecue. Step by step description with photo

The acid inherent in mineral water is able to soften any meat in a short time (min. 60 minutes). Cut the fillet into large pieces.

Prepare mashed potatoes from onions by grating or chopping them with a blender.

Rub the meat with seasonings thoroughly and intensively. Then add onion puree and massage, rubbing onion gruel into the fibers. Salt is not needed, as seasoning contained required amount salt for a quick barbecue.

Add mineral water to the meat with onions and spices. Cover and leave to marinate at room temperature or on the bottom shelf of the refrigerator for 60-90 minutes. It would be ideal to install oppression on top. So all the meat will be covered with water and onion puree. The barbecue will have only one way out: fry soft, tender, juicy.

Secret

Naturally, a quick barbecue should be fried on coals, constantly turning over. When they burst into flames, pour over the marinade. The meat poured during the frying process will be juicier than the one left to fend for itself.

1. Quick barbecue on kefir marinade in 60 minutes

Ingredients:

• meat - 1.5 kg;
• onion -4 pcs.;
• favorite seasoning - 1 pack;
• kefir - 1.5 l;
• greens - 1 bunch.

Cooking a quick barbecue on kefir marinade

Peel the onion, wash, chop in a blender or grate.

Cut the fillet into large pieces, grate with spices and onion puree. Fold in a suitable container, pour kefir. Wash the greens, finely chop, add to the marinade for a quick barbecue. Mix everything well with your hands. Cover and leave under pressure for 120 minutes. Kefir and onion puree will also turn tough meat into a tender, melt-in-your-mouth dish, fried with your own hands over a fire.

1. The most budgetary marinade for a quick barbecue in 60 minutes

It turns out that pickled tomatoes are suitable not only as a snack. These products, together with brine, are able to reanimate the toughest meat in the shortest possible time.

Ingredients:

• meat - 1.5 kg;
• pickled tomatoes - 6-7 pcs.;
• pickle from tomatoes - 500 ml;
• sunflower oil - 30 ml;
• spices - 1 pack.

Cooking a budget marinade for a quick barbecue

Cut the meat into 3-4 cm pieces. C canned tomatoes sow the skin, mash it in any way. Grate the pieces with spices, then - mashed tomatoes. Mix sunflower oil with brine, pour over meat with a mixture, cover and leave under oppression for 50 minutes.

Fry a quick barbecue on skewers or a grill.

Barbecue tricks for cooking the most delicious kebabs quickly

If the marinade is too sour, you should add a little granulated sugar or honey (1-2 tablespoons)

For a greater fusion of ingredients with meat, sunflower oil is added to marinades for quick kebabs.

If you marinated meat in tomato products, you can add whipped meat to it before frying. egg. It will protect the quick kebab from drying out.

Most best marinade obtained in glass or enamelware. You can not pickle meat in dishes made of aluminum, plastic, wood.

Never add vinegar or mayonnaise to a marinade. The meat will be harsh, and there is no naturalness in such ingredients.

Instead of vinegar, citric acid, juice and pulp of lemon, onion, pomegranate juice, kiwi pulp, pineapple are used.

With fruits as catalysts for softening meat fibers, you should be careful: in kiwi and pineapples, the meat will become perfectly soft in 15 minutes, and in half an hour it will turn into an unusable mass.

Instead of mayonnaise, it will be delicious to marinate meat for a quick barbecue in yogurt without additives, kefir or even milk.

Of the alcoholic marinades, some use not only dry wine, but also champagne, beer.

A delicious barbecue is obtained with the addition of mustard, adjika, honey to a quick marinade.

Salt, if necessary, is added to the marinade 15 minutes before frying quick kebabs.

Firewood for barbecue should be from fruit tree species. Pine should be avoided, and apple, cherry or pear should be preferred.

We hope that our notes will help you cook the most juicy, delicious and tender kebabs in the open air in the good company of old friends. Time spent in nature will be a real relaxation for a positive attitude.

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Marinade is the secret ingredient that turns any meat dish into a concentration of juiciness and flavor. Meat marinade is especially necessary. It allows you to make it more tender and gently add spices and spices. An obvious plus is the saving of valuable time. Making the best marinade is usually quick and easy.

We have compiled a selection of 6 great marinades that are perfect with beef, pork or lamb. Be sure to try marinating meat in one of them.

Marinade on kefir is especially suitable for pork. As a rule, this meat is difficult to bake so that it turns out to be as juicy and ruddy as possible. Kefir can easily cope with this task and make pork especially tender and tasty.

Cooking secrets: Marinade for meat in the oven

For barbecue and for baking, you need to buy halal meat. Even the best marinade for meat in the oven will not turn tough meat into a tender delicacy. We recommend that you do not use meat that has been frozen for baking.

Meat marinade gradually softens the fibers and makes elal meat more tender and juicy, giving it a pleasant aftertaste. Marinate for at least 6 hours so that the fibers are completely saturated with the necessary marinade. For express marinades, products with high acidity are used: lemon, kiwi, pomegranate or pineapple juice. But you should not use vinegar, popular in the post-Soviet space - it can irrevocably spoil the taste of even a selected product by drying it out, and instead of softening the fibers, it will make them even tougher.

Ideal seasonings for beef casseroles are black pepper and cumin. Coriander and red pepper, various herbs, traditional bay leaf, chili and basil also perfectly emphasize the taste.

marinade for steak

The steak is traditionally marinated in a spicy or sweetish marinade. It enriches the taste regardless of the degree of further roasting. Steaks are traditionally made from beef (steam veal). There are also fish steaks requiring special recipes.

An ideal marinade for beef steaks is:

• 50 ml of oil;
• garlic to taste;
• 2 tbsp. l. lemon juice;
• 1 onion;
• 3 pinches of black ground pepper;
• 0.5 tsp salt;
• 1.5 tsp mustard.

Beef should definitely be marinated before cooking, because it is tough enough to chew. And besides softening, this marinade will enrich the meat with a piquant and delicate taste. The aroma of such steaks will not leave indifferent even the most convinced vegetarian - it's worth a try!

How to marinate beef? For her, it is better to use olive oil. Also worth using more seasoning eg fragrant basil, thyme, rosemary.

Marinate for baking in foil

This method of cooking can be practiced with any type of meat, with the exception of game. As a result of baking in foil, the dish turns out soft, juicy, fragrant, and besides, there is no need to wash the trays after cooking. This cooking method is as close as possible to baking on a fire or in an oven.

Delicious cooking in foil is easy if you follow the basic rules:

• large pieces (more than a kilogram should be wrapped in foil, achieving maximum tightness, then the juice will not flow out and evaporate, and the dish will turn out tender and juicy;
• to create an airtight package, you should put the meat on one piece of foil that exceeds it in area, and cover with another, forming seams on four sides with the help of repeated bends of the foil. During cooking, the bag will swell, and the degree of readiness can be tracked using the seams: when they darken, the dish is ready;
• it is worth remembering that meat should not be salted for cooking in foil. It must also be cleaned with high quality and all unnecessary parts removed;
• as a marinade, chopped tomatoes and onions are often used, mixed with lemon sauce and black pepper. Leave the product in it for at least 2 hours.

Marinade for lamb meat

Recently, cooking traditionally "store" products at home in the kitchen is gaining more and more popularity. So you can control the quality and processing technology of the original ingredients and be sure that such a dish will not harm your health.

How to marinate meat for cooking homemade lamb? It is necessary to boil the water, then add salt, pepper and your favorite spices of your choice to it, let it boil a little, turn it off and cool. We completely immerse the meat in the marinade and put it in the refrigerator for three days. Turn it over daily so that it is evenly saturated with the solution.

Marinade for beef differs from lamb in that to enhance palatability I would like to add garlic.

For example, a recipe might be:

• 3 liters of water;
• 1 head of garlic;
• 5 bay leaves;
• 1 tsp allspice;
• 0.5 tsp black pepper;
• 6 art. l. salt;
• 1 st. l. Sahara.

Properly cooked lamb is an unforgettable treat, but cooking lamb is quite difficult: the main task is to get rid of the specific smell that spoils the impression of meat. This goal is achieved thanks to the right spices.

To achieve the most mild taste and aroma, it is worth using paprika, chopped dried Bell pepper. The technology is the same: we keep it in the marinade for two days in the refrigerator. It is also necessary to remember that lamb, however, like other types of meat, must be carefully cleaned before cooking.

Summing up all the above, it can be noted that good marinade and a sufficient time of exposure of meat in it before cooking is one of the constant conditions for a tasty juicy meat and aroma. It is also necessary to choose the right products for baking and carefully clean them from the remnants of bones, films and excess fat, so as not to spoil the final taste and appearance when served.

Marinated pork in the oven

Option 1: Classic Oven Marinated Pork Recipe

If the pork is marinated before cooking, then the taste of the finished dish will turn out to be brighter and more unusual, and the meat itself will be juicy and tender. You can cook in the culinary sleeve, in foil or without them.

For the marinade, spices and liquids containing acid, as well as citrus fruits, are most often used. In order for the pork to be properly prepared for baking, usually 3-4 hours are enough, but there are also faster recipes. The meat can be marinated as a whole piece, and already cut into portioned pieces. And if you make several punctures on it with a fork or knife, then it will soak even faster.

Ingredients:

• kilogram of pork loin (on the bone);
• 150 gr. soy sauce;
• salt;
• black ground pepper;
• a teaspoon of dried ginger;
• vegetable oil;
• lemon.

Step-by-step recipe for marinated pork in the oven

Wash the lemon thoroughly with detergent, rinse and wipe dry. Cut the zest with a knife or grate. Squeeze the juice from the pulp, remove the trapped fibers and bones or strain through a strainer.

In a cup, combine lemon juice, soy sauce, a couple of tablespoons of oil, ground ginger and salt and pepper, stir until smooth.

Rinse the meat, remove the remaining moisture with napkins and cut into pieces along the width of the bone. Pound lightly and arrange in a baking dish. Pour the marinade on top - it should completely hide the meat under it. Refrigerate for 3-4 hours.

Arrange the finished meat on plates, adding as a side dish vegetable stew or boiled cereals.

Option 2: Quick Oven Marinated Pork Recipe

Ingredients:

• 750 gr. pork (neck);
• seven cloves of garlic;
• salt;
• ground black pepper;
• three tablespoons of grain mustard.

How to quickly cook marinated pork in the oven

Rinse the pork neck, cut off the films and dry with paper napkins.

Peel the garlic from the husk and cut into slices.

On pork, make cuts every 1-1.5 cm. Insert garlic slices into each slot.

Mix salt and black pepper, rub thoroughly into the meat on all sides, then coat with mustard and leave for 20 minutes so that the pork is properly marinated and absorbs the aromas of spices.

Before serving, cut the meat into portions and decorate the dish with fresh or pickled vegetables and herbs.

Option 3: Marinated pork in the oven with adjika

Pork marinated in a mixture of adjika, soy sauce and spices is another versatile and simple meat recipe that can be served both at the festive table and at family dinner. The recipe does not require much time and strong labor costs on the part of the hostess.

Ingredients:

• kilogram of pork (brisket);
• half a glass of burning adjika;
• half a glass of soy sauce;
• packaging of italian spices.

How to cook

Pour soy sauce into a deep container, stir in adjika and add spices. Stir with a fork until smooth.

Rinse pork belly cold water, dry from moisture. Coat with prepared marinade on all sides and put in a separate cup. Leave in a cold place for 2-4 hours.

Put the marinated meat in a baking sleeve, tie it up and make a few punctures with a knife on the sleeve.

Put the meat in the sleeve on a baking sheet and send it to the oven for an hour and a half at a temperature of 200 degrees.

Put the finished meat on a dish in a whole piece, decorate with boiled or baked potatoes, fresh tomatoes and parsley. This pork is delicious both hot and cold.

Option 4: Oven Marinated Pork with Wine and Oranges

Tender pork marinated with oranges can be the main dish on festive table or cutting. You can also make sandwiches from pieces of meat. Unlike many recipes, the meat is baked and served with a marinade.

Ingredients:

• kilogram of pork (pulp);
• big carrot;
• bulb;
• 170 ml. orange juice;
• a glass of broth or water;
• 350 ml. rose wine;
• two medium oranges
• two tablespoons of vegetable oil.

Step by step recipe

Peel the onion from the husk, rinse with cool water and cut into half rings of small thickness.

Peel, wash and chop the carrots into thin strips or on a grater for Korean carrots.

Combine in a bowl Orange juice(freshly squeezed), wine and vegetable oil, stir.

Rinse the pork pulp with cold water, cut off the films and tendons, dry with a paper towel from moisture.

Put the meat in a deep container, add the prepared vegetables and pour the marinade. Mix with your hands, put on a cup cling film and refrigerate for at least 4 hours.

Put the form with meat in the oven for 60 minutes. From time to time, open the cabinet and pour the marinade on top of the meat so that it does not turn out to be a bit dry.

Remove the peel and white layer from oranges. Divide the fruit into slices and remove the film, otherwise it will give bitterness to the dish. 5 minutes before the end of baking, add orange slices to the pork dish.

Cut the cooked meat into thin slices. Serve to the table, garnish with baked orange slices and pour over the marinade in which the pork was cooked. If the sauce is already cold, it can be quickly reheated in the microwave.

Option 5: Marinated pork in the oven with kiwi

The kiwi marinade has such an active effect on the meat that in about half an hour it will be ready for baking. Pork is very soft and juicy, but to make the dish even tastier, you can add a little spicy sauce from the same kiwi.

Ingredients:

• half a kilogram of pork;
• 2 large kiwis;
• salt;
• ground black pepper;
• three cloves of garlic;
• half a red hot pepper;
• red onion;
• a couple of tablespoons of vegetable oil;
• a teaspoon of orange vinegar.

How to cook

Cut the pork into portions. Rinse thoroughly and pat dry. Place in a deep container.

One kiwi - it should be ripe, but not too soft - rinse, peel off the skin, and mash the pulp with your hands and mix with pieces of pork. If the kiwi is hard, you can simply cut into small squares.

Salt the meat to your taste, season with black pepper and mix thoroughly with your hands. Leave at room temperature for half an hour.

When the meat is marinated, together with the kiwi puree, put it on a wire rack with a tray so that the juice that will be released during baking flows down and the pork is properly browned.

Send the meat to the oven for half an hour when heated to 180 degrees.

Wash the remaining kiwi, peel and cut into small pieces. Peel the onion and garlic from the husk, finely chop with a knife. Hot pepper remove seeds, chop finely. Mix all vegetables in a separate bowl.

In another bowl, combine orange vinegar (you can substitute apple cider vinegar or wine vinegar), a little salt and black pepper, and vegetable oil. Shake with a fork until the grains of salt are completely dissolved. Then mix with the kiwi fruit.

Put the finished pork on plates and pour the kiwi and vegetable sauce on top.

Boiled rice or baked potatoes are perfect as a side dish.

Marinades for meat in the oven: 7 recipes

Meat is marinated not only for cooking juicy shish kebab. It does not hurt to do this before roasting pork, beef or chicken in the oven. So the dish will turn out more tender and softer, it will absorb all the aroma of spices and spices. What marinade recipes will help prepare the perfect meat for a family dinner?

Kefir: a universal recipe for any type of meat

Any meat, if kept in kefir before baking or frying, will become softer. Sour-milk marinade - universal recipe, which is useful if you often please loved ones with meat dishes. For rich taste top it with garlic and onion.

• 250 ml of kefir,
• bulb,
• 2-3 garlic cloves,
• 2 bay leaves.

1. Chop the garlic, cut the onion into thin half rings.
2. Pour kefir into a saucepan. Put all the other products here, mix well. The sauce can be salted and peppered to taste.
3. Dip the prepared meat into the kefir marinade. Hold for at least an hour.

Mustard and honey: the fastest marinade

According to experienced chefs, honey-mustard marinade is the "fastest" of all. The sauce literally in half an hour will "soften" any kind of meat - lamb, beef, pork. This recipe will be a great addition to the dish - it will make it fragrant and slightly spicy. Honey mustard marinade especially good in combination with chicken - when baked on the carcass, an appetizing crisp is formed.

• 4 tbsp. l. mustard,
• 2 tbsp. l. honey,
• 3 art. l. soy sauce,
• 4 garlic cloves,
• orange.

1. Remove the zest from the orange.
2. Chop the garlic.
3. Combine all products in a blender bowl, beat. Lubricate the prepared meat with the resulting sauce, leave for 30-40 minutes. Then, having smeared it with the remnants of the marinade, bake or fry.

Onion and black pepper: juicy lamb and pork

Many recipes meat dishes pairs well with onions. Prepare a fragrant onion marinade with pepper. It will make lamb and pork much more aromatic and juicy even after a long heat treatment. But for tender chicken and turkey, it will be too "sharp". Meat can be baked in the oven directly in the marinade, adding it fresh vegetables, - potatoes with sweet peppers or cabbage with eggplant.

• 500-700 g onions,
• 2 tsp ground black pepper,
• 3 bay leaves.

1. Peel the onion, chop coarsely.
2. Puree the prepared onion with pepper with a blender. Combine the mass with meat, add bay leaves. Leave to marinate in the refrigerator for at least 3 hours.

Basil and parsley: a bright flavor to meat dishes

Fresh herbs as the main ingredients in marinades literally saturate the meat with a rich aroma. Before baking it in the oven, you do not even have to supplement the dish with seasonings. Try using a basil and parsley marinade. It will "decorate" the recipes of pork and beef dishes.

• a large bunch of basil and parsley,
• 3 garlic cloves,
• 2-4 st. l. olive oil,
• 1 tsp sea ​​salt,
• bulb.

1. Peel the onion and garlic. Cut.
2. Combine all products in a bowl from a blender. Puree until you get a paste-like consistency. Try the sauce - you can pepper it to taste and season with your favorite spices.
3. Put the marinade on the meat, mix. Place the container in the refrigerator. It is advisable to keep the meat under the marinade for 6-8 hours.

Yogurt and Ginger: Spicy Lamb

Spicy ginger perfectly complements the taste of lamb. Prepare a marinade based on it, which will make the “hard” meat much more tender and juicy. It will also contain “standard” spices for lamb. If desired, the marinade can be supplemented with sour berries - for example, cranberries or lingonberries.

• 30-40 g fresh ginger,
• 200 ml natural yogurt,
• 3-4 garlic cloves,
• 1/2 tsp black pepper,
• 1 tsp coriander, paprika and sea salt,
• a pinch of zira,
• lemon.

1. Remove the zest from the lemon and squeeze the juice from the pulp.
2. Finely grate the ginger.
3. Chop the garlic.
4. Put yogurt in a saucepan, add salt and spices, lemon juice and zest. Mix everything properly.
5. Put the meat in the marinade. Place the bowl in the refrigerator for at least 2 hours.

Pomegranate and berries: marinade for real gourmets

According to experienced chefs, it is pomegranate marinade - the best option for preparing meat for baking in the oven or frying in a pan. Sweet and sour fruit grains not only emphasize the taste of pork, beef and lamb, but also make them more tender. Try combining pomegranate and berries in a marinade for a dish with a rich, rich flavor.

Pomegranate marinade is considered universal, suitable for any type of meat. With it, even the "regular" chicken will sparkle with a special taste.

• 2-3 grenades,
• 150 ml of water
• 2 sprigs of mint and cilantro,
• 1 tsp black pepper,
• a handful of cranberries,
• bulb.

1. Clear the grenades. Puree grains, berries, chopped onions and herbs with a blender.
2. Add water and pepper to pomegranate puree. If required, add additional salt to taste.
3. Put the resulting marinade on the meat, mix. Leave it overnight in the refrigerator.

Vegetables and apple cider vinegar: both a fragrant marinade and a side dish for a dish

If you don’t want to waste your time to separately prepare a side dish for meat, make vegetable marinade. Juicy, fragrant fruits will make the dish softer and juicier, and at the same time will complement it when served. Roast the meat with the vegetables from the marinade.

Apple cider vinegar in the recipe will give the dish a special piquant note.

• 300-400 g of tomatoes,
• 3-4 sweet peppers of different colors,
• 2 bulbs
• 70 ml apple cider vinegar
• 1/2 tsp black pepper,
• 2 tsp paprika flakes,
• eggplant,
• small bunch of basil

1. Pour boiling water over the tomatoes, and then remove the peel from them. Process the vegetables with a blender until puree.
2. Peel, wash and coarsely chop the pepper, onion and eggplant.
3. Combine in a deep bowl tomato puree and vegetables. Stir. Add marinade with spices, vinegar and finely chopped basil. Pour the meat over them and refrigerate for at least 3 hours.

Summer is just around the corner, which means it's time for picnics and outdoor recreation. The main character is still barbecue! No field trip is complete without a traditional barbecue. There are many recipes on how to marinate and cook barbecue. We will talk about this in our article.

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Which to choose barbecue marinade and how much meat to keep in it - it depends on individual taste preferences, as well as on the degree of rigidity of the meat. You should not marinate meat using fermented milk products, such as kefir, if you will get to the place for a long time in the heat and do not have a cooler bag. This can be hazardous to health. The tougher the meat, the longer it should marinate. In addition, there are some tricks and secrets barbecue, for example, how to tenderize meat with a marinade.

TOP 15 best kebab marinade recipes

Marinades are suitable for pork, chicken (see how to marinate chicken), lamb, beef and turkey.

Marinade with mayonnaise

You will need 200 g of any mayonnaise per kilogram of meat, 4 onions, spices. Mayonnaise is mixed with all the spices to taste. Then they smear the meat.

Pink marinade (with ketchinez)

It is prepared from exactly the same as the previous marinade with mayonnaise. Only a small amount of ketchup is added to mayonnaise, due to which the entire marinade turns pink.

Marinade with wine

White wine is mixed with seasonings. Then the resulting mixture is poured over meat, laid out in layers with onions so that a layer of onions is on top. The meat is covered with a plate with a load. This will marinate the meat better. It is advisable to leave it in the refrigerator until morning. You can also use red dry wine to prepare this marinade.

Marinade with beer

Here you can experiment. According to your desire, marinate the meat in light or dark beer, with spices.

Marinade with port wine and prunes

You can marinate meat in red port with spices and chopped prunes. While the meat is marinating, it is recommended to mix it several times. The taste of this meat is very unusual.

Marinade with mineral water and lemon

An excellent marinade is obtained from the usual mineral water with gas. Add the juice of several lemons, spices to the water and pour over the meat. The bubbles make the meat more fluffy and tender.

Marinade with tomato juice

Tomato juice is mixed with spices to taste. The meat falls into the marinade for 6 hours. The meat is very juicy and tender. At the same time, pieces can be added to such a marinade. fresh tomatoes, which you can then also string on a skewer.

Marinade with kvass

To prepare the marinade, you will need fresh (non-bottle) kvass. Add salt, pepper, coriander, basil, rosemary to it. Stir and pour over the meat.

Marinade with vinegar

Add a teaspoon of vinegar to 0.5 cups of water. Add chopped onion to the marinade, salt and pepper.

Marinade with honey and pineapple juice

For cooking, you will need a teaspoon of honey, a teaspoon of soy sauce, 4 tablespoons of pineapple juice, 2 cloves of garlic, salt and pepper to taste. Mix all the ingredients and pour the mixture over the barbecue.

Marinade with kiwi

For the marinade, you will need half of one kiwi (no more) for about one and a half kilograms of meat. Kiwi should be beaten in a blender or grated. You will also need a teaspoon of ground coriander, 0.5 teaspoon of sweet red pepper, 0.5 teaspoon of cumin, a little hot red pepper. Do not add salt to this marinade at all. Mix everything and rub the meat with the resulting mixture.

Marinade with pomegranate juice

Crush the pomegranate seeds, strain the juice through gauze. Add seasonings to the pomegranate juice to taste.

Marinade with honey and mustard

Mix in a bowl 2 tablespoons mustard, 1/4 cup honey, 1/4 cup red wine vinegar, 1/4 cup olive oil. Leave the meat in this marinade for 3 hours.

Marinade with tea

You will need black brewed tea. 3 tablespoons of tea pour 300 ml of boiling water and leave for 10 minutes. Then strain the tea and add 1.5 teaspoons of salt, black pepper, dried dill, and a little soy sauce to it. In such a marinade, the meat can be kept for only about an hour, and then proceed to cooking barbecue.

Marinade with kefir

Seasonings and salt are added to kefir of any fat content. Then the meat is dipped in the marinade for at least 3 hours. This marinade is not suitable if you have to travel a long time to the place of rest.

You will need information on how to properly marinate shish kebab, what spices are needed, how to fry already marinated shish kebab.

How to marinate barbecue

Many do not know how to marinate barbecue. It often turns out tough and tasteless, and if it is still overcooked at the stake, then it will be completely impossible to eat. Choose for barbecue fresh meat, but not fresh. It should be the meat of a young animal, without a high fat content. It can also be chilled meat from the store.

• Try not to buy frozen barbecue meat, as it will taste completely different.

In addition to meat, we need onions. The amount of onion is regulated by the taste preferences of the person. There are people who generally can not stand onions in any form. In this case, it is better not to add it to the marinade at all or add it in small quantities.

• Onions should be cut into rings so that later it is possible to string them on a skewer.
• These should not be large rings, as some people think. This only indicates the illiteracy of the cook or his laziness.
• Rings should be medium in size, not too thin so that they do not fall apart, but not thick.
• You will also need garlic.
• Slice the garlic cloves crosswise into thin slices, but don't put it through a garlic press.

The kebab should be left in the marinade for about 12 hours in the refrigerator. Then the meat will have time to marinate, and become quite tender. If you do not have time, then leave the meat in the marinade at room temperature, at least for 3 hours.

What spices are needed for pickling barbecue

To prepare marinades, you may need various spices: salt, black and red pepper, ground and unground coriander, chili, basil, dried garlic, bay leaf, fresh or dried herbs, etc. Before preparing the marinade, decide which one you want meat. Choose one of your favorite barbecue recipes and cook it. Do not mix ingredients from different recipes. It may turn out not at all what you expect. The stores also sell universal seasonings, which already have the name “For barbecue”.

How to make meat less tough

To make the meat softer, it can be grated and marinated in freshly squeezed kiwi and pineapple juices. You can also make a gruel from the same fruits, but these should be fresh fruits and not canned. Refined taste meat acquires under the influence of pomegranate juice. Pomegranate should be mashed, strain the pitted juice through a strainer and grate the meat. Then it will become unusually soft and will melt in your mouth. To soften the meat, it can be marinated in grated lemon along with zest, or in lemon juice. Spices such as black pepper and zira soften the meat a little. You should not add too much vinegar to the marinade, it can completely drown out the taste of the meat, and make it tougher.

How to barbecue well

Cooking shish kebab is a very delicate matter, requiring skillful hands. They say that shish kebab does not tolerate women's hands, but this is not entirely true. Women can also cook a wonderful barbecue, although it has become a tradition that this is a purely masculine business.

• String the kebab on skewers in advance, while the fire has not yet burned out.
• It is better to string the meat along the fibers, while large pieces leave meat closer to the middle, and smaller pieces from the edges.
• Try to get the pieces of meat not too close to each other. In these places, meat usually remains poorly fried.
• Stringing, alternate pieces of meat, onion rings and bell pepper, tomatoes, lemon.
• Barbecue should be cooked over coals at a distance of no more than 15 cm.
• It shouldn't be open fire in no case, as the meat will only brown on the outside, and inside it will remain raw.
• It also should not be almost cool coals, as their heat is not enough to cook the meat well.
• If the fire flares up, it is better to move the kebabs away or remove them from the fire, or lightly extinguish it with water.
• Skewers should be stacked tightly to each other. Thus, there will be less fire, but more smoke, which will make your barbecue even tastier.
• Flip the skewers several times as the meat cooks.
• To keep the kebab juicy, baste it from time to time with a mixture of water and lemon juice, or the remaining marinade diluted with water.

How to know if meat is ready

• In order to understand whether the meat is ready or not, pierce it with a fork.
• If the juice is clear, then the meat is ready.
• If the juice is pink, then the meat is not baked.
• If there is no juice at all, then the meat turned out to be too dry.

Have a good barbecue and enjoy the outdoors!

Summer continues, and Indian summer and warm September are still ahead ... There are many reasons to gather in nature with friends. And what's a picnic without barbecue?! Earlier on Bambino Story, we told you about. Everything is important in this dish: the meat, the cooking process, the sauces, and, of course, the marinade. How to marinate correctly so that it is juicy and tender? We will talk about this with you.

How to marinate pork

A few words about why you need a marinade at all. Some connoisseurs argue that only tough meats such as lamb or venison should be marinated, and soft types meat can be simply cut into pieces and fried. Of course, this rule can also be followed, but many experts also tend to believe that marinated meat turns out to be more juicy due to the fact that the marinade protects it from burning and prevents the meat juice from leaking out. Besides, in spicy marinade the meat becomes soft and cooks much faster, and is also easier to digest by the body, which, you see, is important.
So, how to marinate meat deliciously? There are as many answers to this question as there are people who have marinated meat for barbecue at least once in their lives. Everyone has their own recipe, and for gourmets, marinade is generally a special pride!
Before moving on to marinade recipes, let's mention a few rules, following which you can easily prepare a delicious marinade for your barbecue:

• Prepare the marinade only in glass, plastic or ceramic dishes, and never use metal bowls. Since the acid that is part of the marinade will corrode the metal and give the meat an unpleasant taste.
• After filling the meat with marinade, be sure to put it in the refrigerator, do not leave it in the room, because. marinade may sour.
• To quickly marinate meat for barbecue, cut it into medium-sized pieces, so it will soak faster.
• In order for the meat to be better saturated with marinade, prick it with a fork in several places.
• If you are marinating tough meat, put pineapple, kiwi, papaya in the marinade - these fruits, due to the fruit acid they contain, will soften the protein. Just do not keep the meat in the marinade for more than 2 hours!
• To avoid stiffness of meat after marinating, observe the proportions of acidic components in the marinade - there should not be too many of them. Add acid and vegetable oil equally.
• If you are marinating meat outdoors, mix all the ingredients in a bag, after releasing the air from it.

Now it's time to talk about marinades. In this article, we will write several ways to marinate pork, since this type of meat is the most common among our country's kebabs.

• The classic marinade recipe includes vegetable oil, vinegar, chopped herbs and Dijon mustard. The pork in this recipe is cut into small pieces and smeared with mustard. Then, in a deep bowl, mix the oil, vinegar and herbs. We lower the pieces grated with mustard into the resulting mixture and leave them for 6 - 8 hours in the refrigerator.
• Marinade with soy sauce is considered universal for meat. To marinate pork for barbecue in this way, take soy sauce, sunflower oil, cumin and a mixture of grill spices. Mix all the ingredients, put the pork pieces in the marinade and leave for 3-4 hours in the cold.

This classic recipes. But let's talk about how to marinate pig meat in some special way. To not like everyone else. To be original and tasty. Prepare lemon, pomegranate or Russian marinades!
At the core lemon marinade- lemon juice, its zest, olive oil, fresh mint, oregano. Lemon juice is similar to vinegar in its effect on meat, so if you are not a fan of vinegar, feel free to replace it with lemon juice: the meat will turn out soft and its taste is unusual.
Russian marinade is prepared with kvass, onion and honey. But for pomegranate marinade (per 1 kg of meat) you will need the following ingredients:

• pomegranate juice - 200 ml
• red dry wine - 200 ml
• onion - 2 heads
• vegetable oil - 3 tbsp. spoons
• lemon juice - 5 tbsp. spoons
• ground black pepper, suneli hops - to taste

We mix all the ingredients and soak the meat in the resulting mixture, leaving it for several hours in the refrigerator.
There are also recipes for marinades, which are based on dairy products- kefir, yogurt and yogurt. Add garlic, turmeric, cloves, cardamom, cinnamon, cayenne pepper, lime or lemon juice to your taste. And every time you will get new marinades!

How to quickly marinate meat

It often happens that we spontaneously gather for barbecue, and then the question arises: “How to quickly marinate meat.” After all, it is necessary that it is well soaked, and the kebab turned out to be soft. In this case, any recipes based on mayonnaise and mustard are suitable, because mayonnaise, due to the vinegar included in its composition, softens the meat well, vegetable oil prevents the meat from chapping, and mustard gives a special spicy aftertaste.
To prepare a spicy pork marinade, take:

• onion - 0.5 kg
• any vegetable oil - 2 tbsp. spoons
• mayonnaise - 400 g
• mustard - 2 tbsp. spoons
• spices

Pass the onion through a meat grinder, mix with all the ingredients and put the meat in the prepared marinade for 2 hours. Juicy kebabs and bon appetit!