Shish kebab marinated in tomatoes and onions is delicious. Culinary Academy of Smart Housewives

• Pork (neck) - 900 g
• Onions - 2-4 heads
• Tomatoes - 4-6 pcs.
• Spices for meat - to taste
• Salt - to taste
• Vinegar 70% - 1/2 tsp
• Greens - to serve

Cooking process

Pork skewers with tomatoes and vinegar - the most delicious classic version for barbecue. Why not move it to the country? Moreover, the recipe is simple, and the pork roasted on the coals turns out to be flawless - melting in your mouth and fragrant.

The softness of the meat at the exit directly depends on the part of the carcass chosen for the barbecue. We opted for the boneless neck part. Expensive, but very tasty. It has both pulp and fat. Good pork skewers and without fat - it does not happen.

So, to prepare a classic pork kebab with tomatoes, you will need: selected pork flesh with fat, onions, ripe tomatoes, spicy spices for meat or barbecue seasoning, salt and vinegar.

The meat is cut into large pieces, convenient for sticking on skewers. Pieces can not be chopped, otherwise your kebab will be dryish.

The pork is seasoned with salt and spices.

Mix thoroughly by hand.

Which delicious barbecue and without the onion? It must be chopped into rings or half rings. Attach to meat.

Now tomatoes and without them in any way. Divide each tomato into six parts and send to a bowl with barbecue.

Now everything is carefully mixed and left to marinate for several hours. In hot weather, barbecue marinated with onions and tomatoes can be started in an hour.

Marinated pork pieces along with tomatoes are put on skewers, for example, in this order: double pork, tomato wedge, double pork, tomato wedge and double pork. It turns out - six pieces of meat per skewer, and then how your hand will take.

Skewers with meat are sprinkled with a bite in the proportion: 1/2 tsp. for 2 tablespoons of water. They go to hot coals without fire.

In the process of frying pork with tomatoes on the grill, continuous rotation of the skewers is required. We stock up on patience and do not get distracted by other country affairs or guests. When extinguishing a fire that has appeared, we will use salt water.

The classic pork kebab with tomatoes is a picnic-worthy dish and a must-try. Serve shish kebab to your guests right on the skewers piping hot - the guests will never forget your treat.

Delicious, juicy, fragrant skewers cooked on the grill - what could be better? Cook and eat them in nature, surrounded by loved ones and friends…

When going on a picnic, the most important thing is to choose high-quality meat. For a juicy, soft and tasty kebab, it is best to choose pork neck or loin. The meat is best used fresh, from such a barbecue it turns out the most delicious. It should be pale pink in color, with thin fatty streaks.

When meat of excellent quality is selected, it is important to marinate it correctly!

Recipes for a delicious marinade for pork skewers

Marinade - a mixture of acid, vegetable oil, salt and seasonings, in which raw meat (pork, beef, lamb or poultry) is soaked (marinated) before cooking to give them softness and flavor. Which marinade is the most delicious, which recipe to choose so that the meat is soft and juicy? This can only be decided on the basis of your own experience and taste.

Marinade goals:

- Tenderize the meat. By the way, not all meat needs preliminary softening. The softness of the product depends on the age of the animal, the type of meat and on which cut you use.
- Give a spicy taste and aroma. By experimenting with the components of the marinade, you can create a completely new flavor and aroma bouquet every time.
– Keep the meat fresh. Some marinades, for example, based on natural vinegar or wine, are natural preservatives that help keep meat fresh even when room temperature within 12 hours.

The basis for any marinade one or more of the following three components are present:

acid: vinegar, dry wine(including sparkling), beer, kefir, yogurt, mayonnaise, kvass. Acid is the very ingredient that makes meat tender.

Fruit and vegetable juices - lemon, pomegranate, cranberry, cherry, tomato.

Chopped vegetables, fruits or berries - onions, tomatoes, kiwi, pineapple, cherries, citrus fruits.

Quick Vinegar Marinade:

For 2 kg of meat you will need:

• Onions - 3-5 pcs.
• Vinegar 9% - 100 ml
• Salt, pepper (red, black) - to taste
• Water - 100 ml

Marinating time: 3 hours

Cut the meat into medium pieces, onion into rings. Pour the meat with onions diluted with vinegar with water (in a ratio of 1: 1), add spices, mix thoroughly. We leave the kebab to infuse for 3 hours. Salt for half an hour before cooking.

If the meat for barbecue is young, tender and juicy, we use a minimum set of spices so that the taste of meat is felt in the finished dish.

A simple marinade for a delicious barbecue:

For 2 kg young, tender meat you will need:

• Onions - 3-4 pcs.
• Black pepper - a pinch
• Paprika (for color) - a pinch
• Dry basil - a pinch
• Citron (savory) - a pinch
• Sunflower oil (if the meat is dry) - 50 ml
• Salt - to taste
• Water (can be mineral) - 70-100 ml

Marinating time: 0.5-2 hours

How to prepare a marinade so that the meat is soft and juicy:

Cut the meat into medium pieces, onion into rings. Add spices, mix thoroughly. We leave the kebab to infuse for 0.5-2 hours. Salt for half an hour before cooking.

Marinade with mayonnaise:

For 2 kg of meat you will need:

• Mayonnaise - 400 g
• Onion - 4 pcs.
• Spices for barbecue - to taste
• Mustard (optional) - 3 tbsp. spoons
• Salt - to taste

Marinating time: at least 6 hours

How to prepare a marinade so that the meat is soft and juicy:

In mayonnaise, add chopped onion rings, seasonings. We spread the meat and keep it in such a marinade for at least 6 hours (the longer, the more tender the kebab will turn out) We leave our kebab to infuse, add salt 30 minutes before frying the meat.

“Spicy marinade” with lemon:

For 2 kg of meat you will need:

• Lemon - 1 pc.
• Soy sauce - 1.5-2 tbsp
• Onion - 4 pcs.
• Salt - to taste (keep in mind that soy sauce salty)
• Pepper red, black - to taste
• cilantro and basil - to taste

Marinating time: at least 6 hours

How to prepare a marinade so that the meat is soft and juicy:

Cut the onion into rings, add seasonings, soy sauce and herbs. Squeeze out lemon juice. Lay the meat and keep it in such a marinade for at least 6 hours (the longer, the more tender the kebab will turn out), stirring occasionally. 30 minutes before the start of frying, you can salt.

Tomato marinade for Georgian-style pork kebab:

For 2 kg of meat you will need:

• Tomato juice (can be replaced with tomatoes) - 2 cups
• Onion - 6 pcs.
• Red and black ground pepper, salt, paprika - to taste
• Greens (cilantro, parsley, tarragon, thyme, marjoram)

Marinating time: 6-8 hours

How to prepare a marinade so that the meat is juicy and soft:

Cut the meat into portions, combine with onion rings, season with spices. Pour pork skewers tomato juice until the meat is completely covered in the dishes. Add chopped greens. Leave for at least 6 hours, after which the meat should be moderately salted and after 30 minutes you can start cooking the meat on coals or on the grill.

Delicious marinade for pork skewers on a mineral water:

For 1 kg of meat you will need:

• Mineral water (highly carbonated) - 1 cup
• Onion - 4 pcs.
• Pork spices and salt to taste
• Rust. oil (if the meat is dry) - 100 ml

Marinating time: 1.5-3 hours

How to prepare a marinade so that the meat is soft and juicy:

Cut the meat into medium pieces, onion into rings. Combine meat, onion and spices in one bowl, pour mineral water and leave for 60 minutes or more. After this time, the mineral water should be drained from the meat, and add to it vegetable oil and salt. After 10 minutes, you can start cooking barbecue.

There are many recipes for barbecue marinade. Some options are more suitable for beef, others for pork, and others for poultry. To cook kebabs with a harmonious taste, choose a marinade based on the type of meat.

A marinade with sourness is suitable for pork. Acidic foods prevent meat proteins from curdling during cooking, and also help neutralize the effects of fats by breaking them down. So marinating pork is best in vinegar, lemon juice, wine. Products such as mayonnaise, fatty kefir are suitable for marinade for lean pork.

The marinade can change the taste of the initial product - emphasize, shade, muffle a little, or vice versa, leave everything as it is. This is a matter of taste ... But barbecue meat, as well as any cooked meat, should be comfortable for the chewing process :)) That is, soft, tender and juicy.

Choosing a barbecue marinade recipe is a very important step. After all, the taste and aroma of the future dish depend on it. Luckily, good recipes There are quite a lot of marinade for pork skewers, so there are plenty to choose from. We reviewed the options delicious marinades for barbecue, so that the meat is soft and juicy.

Pork skewers with tomatoes and onions

Let's start cooking pork skewers with tomatoes and onions that fans will love Georgian cuisine! The meat comes out tender, juicy and very aromatic.

How to make delicious barbecue:

1. Cut the pork into 4-5 cm pieces.

To prepare a delicious barbecue, not only the composition of the marinade matters, but also the quality of the meat itself. Barbecue is not made from frozen meat. The meat of a young animal is always more tender.

If you plan to keep the meat in the marinade for a long time, then it is better to put it in the refrigerator.

2. Season the meat with marinade. You can use the marinades described above, or you can add a ready-made marinade.

Since the marinade contains acidic products, you should not choose an aluminum container for pickling, because when aluminum comes into contact with acid, harmful substances are released. Preference should be given to glass, ceramics, stainless steel.

3. Mix the meat with the marinade and let it brew.

4. Coarsely chop the tomatoes.

5. Cut large pieces bell pepper.

6. Cut the onion into large rings.

7. Alternately string marinated meat, bell peppers, tomatoes and onions onto skewers.

We alternate lean pieces of meat with fatty or pieces of fat, then the kebab will turn out juicier and tastier.

8. On the prepared coals, which have already acquired a gray-white color, we lay out our kebab to bake.

As soon as the coals become whitish, you can start roasting the meat.

9. Fry the barbecue until cooked.

We serve our barbecue with vegetables and herbs.

Enjoy your meal!

Pork kebab - Caucasian recipe (video)

In this video, we will consider the preparation of a delicious Caucasian barbecue.

Summer is coming, it's time for barbecues seasoned with friendly communication and warmth. In the midst of the season - this recipe will come in handy. Serve shish kebab to the table with vegetables - tomatoes, bell pepper, cucumbers, herbs.

Enjoy your meal!

How to grill barbecue on charcoal grill

How to fry barbecue on the grill correctly? Consider tips for cooking delicious, soft and juicy kebab.

1. If the coals burned and went out, then you need to douse them with fresh air, waving a sheet of cardboard or just something large and flat over them, this will help the coals turn red.

2. As soon as the coals become whitish, you can start roasting the meat.

3. It is advisable to alternate lean pieces of meat with fatty or pieces of fat, then the kebab will turn out juicier and tastier.

4. Spread skewers with meat in a dense layer on the surface of the brazier, minimizing the supply of oxygen to the coals. (So ​​our coals will flare up less).

5. Regular turning of the skewers will help to better and evenly fry the meat, as well as the formation of an appetizing ruddy crust. It is even better to change the skewers in places.

6. We make sure that there is no fire. Fat rendered from pieces of meat, falling on hot coals, can cause a fire. To prevent this from happening, sprinkle the coals with salt. If there is no salt, simmer with water. 🙂

7. You can understand that the barbecue is ready visually, but this comes with experience. The readiness of our dish can be determined by cutting the largest piece of meat. If transparent juice comes out of it, then the meat is ready, but if pink water comes out, then the kebab needs to be steamed a little more on coals.

8. The finished kebab does not need to be immediately removed from the skewer, let's let it go for a couple of minutes.

Everyone loves barbecue: this dish is associated with outdoor recreation in the company of close friends. Preparing for such an event, we will try to cook the most delicious barbecue, experimenting, creating new recipes for barbecue and marinade.

Enjoy your meal!

Pork kebab with tomatoes and vinegar is the most delicious classic option for a barbecue. Why not move it to the country? Moreover, the recipe is simple, and the pork roasted on the coals turns out to be flawless - melting in your mouth and fragrant.

The softness of the meat at the exit directly depends on the part of the carcass chosen for the barbecue. We opted for the boneless neck part. Expensive, but very tasty. It has both pulp and fat. A good pork kebab and without fat - does not happen.

So, to prepare a classic pork kebab with tomatoes, you will need: selected pork flesh with fat, onions, ripe tomatoes, spicy spices for meat or barbecue seasoning, salt and vinegar.

The meat is cut into large pieces, convenient for sticking on skewers. Pieces can not be chopped, otherwise your kebab will be dryish.

The pork is seasoned with salt and spices.

Mix thoroughly by hand.

What delicious shish kebab without onion? It must be chopped into rings or half rings. Attach to meat.

Now tomatoes and without them in any way. Divide each tomato into six parts and send to a bowl with barbecue.

Now everything is carefully mixed and left to marinate for several hours. In hot weather, barbecue marinated with onions and tomatoes can be started in an hour.

Marinated pork pieces along with tomatoes are put on skewers, for example, in this order: double pork, tomato wedge, double pork, tomato wedge and double pork. It turns out - six pieces of meat per skewer, and then how your hand will take.

Skewers with meat are sprinkled with a bite in the proportion: 1/2 tsp. for 2 tablespoons of water. They go to hot coals without fire.

In the process of frying pork with tomatoes on the grill, continuous rotation of the skewers is required. We stock up on patience and do not get distracted by other country affairs or guests. When extinguishing a fire that has appeared, we will use salt water.

The classic pork kebab with tomatoes is a picnic-worthy dish and a must-try. Serve shish kebab to your guests right on the skewers piping hot - the guests will never forget your treat.

Almost everyone loves shish kebab: after all, it is completely unusual dish associated with outdoor recreation in the company of close friends. Preparing for such an event, no one wants to lose face. Trying to cook the most delicious barbecue, people experiment by creating new marinade recipes. One of the simplest is marinade for barbecue with tomato juice, although it also has complex and unusual options. Despite the availability of the main ingredient of the marinade, the meat marinated in it acquires a unique taste, remaining juicy and tender when grilled on coals.

Cooking features

There are many secrets of delicious barbecue. Masters willingly share some of them, others are kept secret, but still it can be argued that today everyone can cook a delicious barbecue, since the basic principles are open and well known. Many rules relate to the choice of meat and its preparation, that is, marinating. This is one of the most milestones, since the marinade significantly affects the taste of the finished kebab.

• If you managed to purchase high-quality fresh meat for barbecue, then there will be no obstacles to making delicious barbecue from it. Preference should be given to the meat of young animals, as it is more tender. It is important that the meat intended for barbecue is not frozen. The fact is that when defrosting, the structure of the meat is disturbed, and it becomes less juicy. Such meat can be safely used for stewing, but it is absolutely not suitable for charcoal frying.
• The meat is marinated in order to soften the fibers and create an obstacle to protein folding during cooking. The inclusion of acidic foods in the marinade helps to achieve this goal. It can be vinegar, wine, lemon juice. While tomatoes don't seem sour to most of us, they actually have the acidity needed to marinate meat. Therefore, if you want to prepare the most mild, but effective marinade, you can use tomato juice.
• If the composition of tomato juice contains salt, you should not salt the meat. Otherwise, it is salted, but do it immediately before frying. This is done so that the salt does not pull the liquid out of the meat. For the same reason, it is best to use unsalted tomato juice for the marinade.
• You can make your own tomato juice fresh tomatoes or tomato paste. In the first case, the tomatoes must be cut crosswise and dipped in boiling water for a couple of minutes, then removed. Cool, peel and rub through a sieve or beat with a blender. tomato paste simply dilute with water to the desired consistency.
• Never marinate meat in aluminum cookware. This material under the action of acids emits harmful substances. It is better to use glass, ceramic or enameled containers, stainless steel utensils.
• Tomato juice marinade is quite soft, so most often you have to keep the meat in it for quite a long time, leaving it in the marinade overnight. To speed up the process, vinegar, lemon juice, wine, and other products can be added to the marinade. Therefore, in each case, the time for marinating meat for barbecue is determined based on the instructions in the recipe.

Marinade with tomato juice is more suitable for pork, lamb and beef. Poultry meat is marinated in it less often, although you can also choose a suitable recipe for it.

A simple marinade recipe with tomato juice

• pork - 1 kg;
• onions - 0.2 kg;
• tomato juice - 0.25 l;
• seasoning for barbecue - 15 g;
• salt - to taste.

Cooking method:

• Wash the meat, dry it, cut into pieces weighing about 50 g.
• Sprinkle the meat with seasoning. Stir.
• Peel the onions, cut them into rings 3-4 mm thick.
• Put the onion to the meat, mix.
• Pour everything with tomato juice and mix again.

After that, the meat must be removed in the refrigerator for 10-12 hours, you can overnight. If the juice was unsalted, be sure to salt the pork before skewering it.

Recipe for spicy marinade with tomato juice

• lamb - 2 kg;
• tomato juice - 0.5 l;
• apple juice (6 percent) - 100 ml;
• ground nutmeg, coriander, black pepper - to taste;
• salt - to taste.

Cooking method:

• Prepare the meat by washing it, drying it and cutting into pieces.
• Mix nutmeg, coriander and black pepper, rub the lamb pieces with this mixture.
• Mix tomato juice with apple cider vinegar, pour this mixture over the meat, mix.

Lamb marinated in tomato juice should be kept for at least 8 hours. But the barbecue from it will turn out tender, juicy and fragrant.

Marinade with tomato juice "Bloody Mary"

• meat - 2 kg;
• tomato juice - 1 l;
• garlic - 2 cloves;
• spicy capsicum- 1 PC.;
• vodka - 100 ml;
• Worcester sauce - 5 ml;
• lemon juice - 20 ml;
• olive oil - 50 ml;
• horseradish root - 10 g;
• ground black pepper, salt - to taste.

Cooking method:

• Wash the pepper, cut into rings, remove the seeds from the rings, as they are too sharp.
• Get the hell out.
• Pass the garlic through a press and mix with horseradish.
• Add lemon juice, oil and Worcestershire sauce, stir to combine.
• Mix vodka with tomato juice.
• After washing and drying the meat, cut it into pieces of 4–5 cm. The marinade is equally well suited for pork, beef, and lamb.
• Grate ground pepper. Add spice mix and rings hot pepper, stir.
• Pour tomato juice mixed with vodka, put in the refrigerator.

Marinate pork or lamb in a composition prepared according to this recipe, you need from 4 to 6 hours, beef - from 6 to 8 hours, it can be longer.

Marinade for barbecue with tomato juice, wine and lemon

• beef tenderloin - 1 kg;
• onions - 0.5 kg;
• tomato juice - 0.25 l;
• lemon - 1 pc.;
• red dry wine - 50 ml;
• allspice peas - 8 pcs.;
• bay leaf - 4 pcs.;
• salt, spices - to taste.

Cooking method:

• After washing and blotting the meat with a towel, cut into medium-sized pieces. Sprinkle with spices, mix.
• Squeeze the juice from the lemon, grate the zest and put into the juice.
• Mix juice with wine.
• Dilute the resulting mixture with tomato juice.
• Cut the onion into thin half rings, after freeing it from the husk. Remember the onion with your hands so that it gives juice, and put it to the meat, mix.
• Pour the meat with a sauce of tomato juice, lemon and wine. Put pepper and bay leaves on top. Cover with a plate, put in the refrigerator. Place a load on top, such as a jar of water.

You can cook beef skewers marinated in tomato juice in 6-8 hours. Shish kebab from it turns out juicy and fragrant.

Marinade with tomato juice is suitable for beef, lamb, pork barbecue. It can have a different composition, which affects the taste and aroma. ready meal. It is worth trying several recipes to choose the one that best suits your taste.

As soon as spring takes its rights on the street: green grass appears, and the trees bloom in lush color, for the weekend everyone definitely wants to get out of the city to nature to enjoy the fresh air, outdoor activities and, of course, cook for open fire fragrant barbecue with tomatoes. There is nothing tastier than juicy and fragrant meat cooked on fire, which you can eat in nature, surrounded by dear people. And after such a delicious dinner, it is convenient to sit in the sun and relax. All winter we look forward to warm spring days to relax in nature, but for now you can explore interesting recipes which will help marinate the meat deliciously.

Shish kebab with tomatoes

Delicious pork skewers with tomatoes must be soft, well-fried over a fire. All juices must be preserved in the meat, it should not be overdried on fire, then you can truly enjoy your lunch in nature. Do not forget about additional treats, of course, you can’t cook a full-fledged side dish for meat, so they prefer a variety of vegetables. In addition to the salad fresh vegetables they also cook vegetables baked on a fire in foil - bell peppers, eggplants, champignons. In a word, lunch will be hearty and healthy. And if you cook at home, then it is better to serve dairy as a side dish. mashed potatoes.

Someone thinks that only onions, peppers, herbs and a small amount of salt should be added to the meat, which is added immediately before cooking. But other housewives are not averse to experimenting with various options marinade.

Worthy of attention barbecue tomato marinade with rosemary and onion. From such a marinade, pork will receive a delicate aroma of rosemary, and thanks to the onion, it will remain juicy even after roasting on fire.

• Pork tenderloin - 2 kg
• Tomatoes - 1 kg
• Onion - 300 g
• Rosemary - 6 sprigs
• Pepper freshly ground
• Salt to taste

Pork skewers with tomatoes and onions will bring great gastronomic pleasure only on the condition that you not only marinate it correctly, but also responsibly approach the choice of a suitable piece of tenderloin. In addition to pork in tomato, you can marinate lamb and beef, chicken and turkey.

The main thing is that the tenderloin is fresh, because after freezing and thawing, it loses its juice. Stale meat is wet and sticky, while fresh meat is vice versa, and at the cut site it has a bright red color. It is advisable to buy meat only from a trusted supplier or at stationary outlets. When choosing a tenderloin, you must definitely touch it with your hands, smell it, and the easiest way to determine the quality is to press a piece with your finger. If the tenderloin is fresh, then the resulting hole will slowly level out, and on a stale one it will remain so.

Pork is the most popular meat to cook barbecue marinated in tomatoes, but not every part of the pork carcass is suitable for cooking on an open fire. It is best to take the neck (the neck part located along the ridge). In such a tenderloin, the fat streaks are evenly distributed, which allows the meat to be juicy, but there will be no excess fat. the loin is also suitable, and you can cook the rib part on the grill. It is not recommended to take pieces from the back, they will turn out tough even after a long pickling.

The fillet should be cut into medium-sized pieces: too small ones can be completely dry, and large ones will take a very long time to cook, while its surface is already burnt, and the middle is still not cooked. One skewer should fit six pieces of medium size.

Onions are always added marinate shish kebab in tomatoes should be when you are not quite sure about the quality of the tenderloin you bought. The acid present in tomatoes can make tough meat softer. Onions can be cut into rings and half rings, and tomatoes can be chopped into small slices or cubes. Together with the meat, mix the vegetables in a large bowl so that the tomatoes are mashed, and their juice envelops each piece.

Next, you need to cut off the rosemary leaves from the twigs and send the greens to the meat, mix again, adding freshly ground black pepper. As for salt, in no case should you salt the meat at the first stage of marinating: under the influence of salt, the meat pieces will begin to release juice, so there will be no juice left inside the pieces at all, and the finished kebab will turn out to be dryish.

When you remove the meat from the heat, put them on a large bowl, and serve separately. tomato barbecue sauce, which can be spicy or sweet and sour. Since you know how to harvest, then in your stocks there will surely be a jar of homemade tomato-plum sauce or spicy adjika.

Shish kebab with tomatoes and onions

If desired, in marinade for shish kebab of tomatoes and onions you can add hot red pepper and fragrant Georgian spices. A mixture of savory herbs will not spoil the taste fried meat, but you can try an incredibly delicious kebab. Red pepper can be added in ground form, or you can cut the pod into small strips and send it to the onion and tomato.

AT barbecue with tomatoes and onions you can add a mixture of dried herbs, a suitable mix of greens can be bought at the supermarket. Often a mixture of French and Italian herbs is added, Georgian seasoning"Hmeli-suneli" or only individual spices, for example, white pepper, dried garlic, coriander. Fresh herbs are another component of the marinade: parsley is most often added, but for lovers, we suggest sending cilantro leaves to the marinade.

Pork kebab recipes with tomatoes may differ slightly from each other, and we have indicated the main ingredients in our step-by-step recipe, the rest of the ingredients, spices and herbs are at your discretion.