Delicious pork neck skewers - a step-by-step photo recipe for marinating and cooking on the grill. Pig neck skewers - choose the best recipe

Pork, or rather the neck part, located along the ridge, is traditionally used for barbecue. Tender and not dry, thanks to layers of fat, this meat quickly absorbs spices and aromatic herbs, while the neck is fried almost instantly, the main thing is not to overcook it on the grill or in the oven.

How to choose the right meat

A competitive process always takes place near the meat stalls: the seller wants to sell not the best best piece, and the buyer wants to buy only excellent. Mistakes are not ruled out, primarily by consumers.

How to choose:

1. When buying any meat, including pork neck, ask the seller to show documents confirming that the meat has passed control in the veterinary service. Remember, if they start telling you fairy tales about quality meat, instead of presenting a veterinary certificate - do not waste time, leave. If there is nothing to hide, then the seller will show the documents at your request immediately;
2. Do not buy for barbecue, very fresh pork neck, the so-called fresh meat. After cooking on coals, such meat will be tough, it will be difficult to chew it. Before cooking the barbecue, let the meat “rest” at a temperature of 0 to 6 degrees, for at least 2 days;
3. It is a mistake to think that the bright red color speaks of the freshness of the meat. Attach a white paper napkin to the meat piece, if it is stained, then the meat has been treated with some kind of preparation. The pork neck should have a natural pink hue;
4. Also see what color the fat is. It should be white or cream. Meat with gray fat is a sign that the product is not fresh.

In what just do not marinate the pork neck! Tea, tomato, spicy marinades with kiwi and oil appear in recipes. Absolutely all “meat” spices are suitable for it - basil, rosemary, thyme and peppercorns. It is important that the pork is well soaked in marinade, which is very easy to prepare.

How to make tea marinade:

Step 1. Cut the onion into half rings, grate the garlic on a grater with small holes.

Step 2 Add tea, garlic, chopped onion, mineral water and lemon juice to the meat, season with ground pepper mixed with salt.

Step 3 Mix everything well so that the oolong leaves absorb moisture and begin to give the meat a delicate aroma and creamy taste.

Step 4 In order for the kebab to marinate well, it must be put in the refrigerator for 6 hours.

Step 5 Meat can be strung on skewers or laid out on a grill, then baked on coals.

tomato

Required:

• dried tomatoes - 20 g;
• ground coriander - 10 g;
• cumin - 3 g;
• sweet paprika - 5 g;
• onion without peel - 250 g;
• parsley, cilantro - 3 branches each;
• vegetable oil(preferably olive) - 100 ml;
• clean ordinary water- 100 ml;
• Add black pepper and salt to taste.

Marinade can be done in 15 minutes.

How to cook:

Step 1. Spices are added directly to the meat.

Step 2 Put in a deep bowl Sun-dried tomatoes, finely chopped onion, herbs, salt and mix so that juice appears.

Step 3 Pork in spices mixed with marinade, pour in water, olive oil and marinate in the refrigerator for 6 hours.

Step 4 Grill meat over coals.

Spicy

Required components:

• garlic - 3 cloves;
• soy sauce - 70 ml;
• flower honey - 20 g;
• half a teaspoon of salt;
• chopped fresh sage - 5 g;
• olive oil (refined) - 60 ml.

It will take 15-20 minutes to cook.

How to do;

1. Grate garlic into a bowl, add chopped sage;
2. Pour soy sauce into the same bowl, add honey, oil and salt. Mix well;
3. Marinate the cut pieces of pork neck and refrigerate for about 3 hours.

Marinade in Caucasian style

Required for 1.5 kg of meat:

• 800 g of onion;
• lemon;
• 25 g of kiwi pulp;
• black peppercorns;
• salt.

It will take 20 minutes to prepare.

How to do:

1. Take onions in about the same amount as meat. Peel and pass through a meat grinder, squeeze the juice;
2. Main feature Caucasian marinade- kiwi. Mash it with a fork or grind it with a blender. Kiwi perfectly softens, even harsh meat, and the main thing here is not to “overdo it”. For 1 kg of meat, take no more than 15 g of pulp;
3. Add pepper to the marinade, ground on a home (manual) mill, do not use ground from sachets. If there is no mill, just crush the peas in a mortar. This pepper has an excellent taste, which will only emphasize the taste of meat;
4. Mix all prepared ingredients with pork, add bay leaf, a little lemon juice and salt. And marinate in this mixture, and after two hours you can already fry the barbecue;
5. Note: before cooking, peppercorns must be calcined in a pan (without oil!). After that, grind it and add it to the pieces of meat together with salt.

Quick

Required for 1 kg of meat:

• kiwi - 2 pieces;
• onion - 0.6 kg;
• peppercorns, salt - all to taste.

It will take 10-15 minutes to cook.

How to cook:

1. Peel the kiwi and mash it with a fork;
2. Chop the onion into rings;
3. Combine pork, mashed potatoes and onions. Season to taste;
4. Put a load on top, leave for half an hour;
5. Roast meat on coals.

Marinade with butter

For 1 kg of meat you will need:

• salt, ground pepper - all to taste;
• 30 g paprika;
• 50 ml sunflower oil.

Marinade preparation time: 15 minutes.

Pepper manually grind in a mill. Mix it with salt. Add this mixture to the meat and stir. Add paprika, pour in sunflower oil. Leave in the cold all night.

A proven recipe for barbecued pork neck on the grill

On the grill, you can fry any part of the pork carcass. But the most popular part is the pork neck. It is difficult to spoil it, the main thing is not to keep it on the coals for a long time.

Products required:

• pork (neck) - 1 kg;
• 500 g unsweetened yogurt;
• 1 chili pepper;
• 3 pcs. rosemary and marjoram;
• a whole head of garlic;
• 10 g paprika;
• 2 large onions.

Can be cooked in 45 minutes. Calorie content of 100 g portion - 415 kcal.

How to cook:

The size of the meat pieces is of great importance. Small ones will dry out faster than they have time to fry, and large pieces are poorly fried inside, and already burn on top. Therefore, cut the pork neck into 3x3 cm cubes.

Cut all products according to the recipe and mix with meat cubes, pour in yogurt, mix. Marinate the neck for 2 to 3 hours (more). Instead of yogurt, you can use yogurt or low-fat kefir - the barbecue will turn out just as well.

Before frying, string marinated pork pieces on skewers.

Roast for 15 minutes over hot coals (no flame). Rotate the skewers so that the pork cooks evenly.

How to cook juicy barbecue in the oven

Usually shish kebab is grilled over hot coals, but it can also be successfully cooked in the oven. Still, the main ingredient in barbecue is meat.

You will need:

• pork neck - 1 kg;
• juicy onion - 200 g;
• 60 ml of refined oil;
• 3 g black pepper and 10 g salt.

For barbecue sauce:

• 2 kg of tomatoes without skin;
• 2 kg sweet pepper;
• 2 large onions;
• 1 bunch each (cilantro, marjoram, basil, parsley);
• garlic - 8 cloves;
• 50 g adjika;
• add suneli hops, salt and black pepper at your discretion.

The preparation process will take about 6 hours, the cooking process will take 20 minutes. There are only 359 kcal per 100 g serving.

How to do:

Step 1. Sprinkle prepared pieces for barbecue with ground pepper, season with salt.

Step 2 Finely chop the onions, mash until juice appears, add to the meat, mix with your hands. It remains to pour in the oil and season. Place in refrigerator for pickling.

Step 3 Before frying, put the marinated pork pieces on skewers. Fry the kebab in the oven on the “fan and general grill” mode. This mode is able to replace the skewer, so you can cook large portions of meat.

Step 4 For the sauce, rinse all vegetables and herbs. Grind bell pepper into puree.

Step 5 Grate peeled tomatoes. If there is a lot of juice, drain it, and boil the pulp until thick;

Step 6 Put the puree into the tomato mixture. bell pepper, garlic, season with spices.

Step 7 Put the sauce in a wide bowl, on top of it are thin rings of red onion, greens.

Pork (neck) absorbs the marinade better than other types of meat, so it can be cut into large pieces.

The choice of marinade, as well as the choice of a piece of meat, is a responsible task. Of course, bad meat can be saved with a delicious marinade, but still, it will lose to a barbecue made from a great piece.

Immediately from the refrigerator, you can not put the meat on the coals. It should warm up before cooking, then the pieces will evenly fry.

To ensure that each piece is fried, try to string the meat on skewers evenly, at a small distance.

You need to remove the kebab from the skewers before eating, as juice can leak out of the puncture, and the pork neck will lose its juiciness.

Hello again, dear friends and guests of my blog! I continue this burning topic about kebabs and the most delicious marinades for them. Last time we looked at pickling methods. However, I have already talked about it.

Just an incredible amount different recipes for meat in nature, which can not fit in one article. Therefore, today I want to talk a little more about this and describe in detail.

I myself was so captured by this topic that I simply can’t stop, summer is just around the corner. Weekend outings ahead. What's a picnic without a good barbecue? Yes, none!

My husband has already run out of recipes, but I am persistent and not going to back down. I searched the Internet and found many more interesting ways how to marinate skewers. In particular, from pork, as it is one of the most popular types of meat that Russians choose for outings into nature.

Since I already wrote about this, I’ll just briefly remind you how to choose the right meat:

• Choose only chilled, in no case from the freezer.
• Check freshness with your finger. Just poke at it and if it quickly recovers, then everything is in order.
• Color - The darker the meat, the older it is. Take the color pink.
• The most suitable parts for barbecue are the neck, tenderloin, chop and ham.

Very interesting recipe, cooked on warm sunflower oil, which absorbs all the aroma of onions and spices. The meat infused in it is very soft and juicy.

Ingredients:

• Pork tenderloin - 1.5 kg
• Soy sauce - 20 gr
• Onion - 2 pcs
• Tomatoes - 5-6 pcs.
• Vegetable oil - 15-20 gr.
• Garlic - 2 cloves
• Ground red pepper - 0.5 tsp
• Paprika - 0.5 tsp
• Salt - to taste
• Bay leaf - 1 pc.

1. Remove the entire peel from the tomato. To do this, make small cuts on top with a cross and place in hot boiling water for just a couple of seconds, then drain the boiling water and the skin can be easily removed. Then grate them into a bowl on a coarse grater and salt and mix.

2. Cut the onion into half rings and put in a preheated pan, heat a little and squeeze the garlic there, mix. Let it heat up in the pan for another minute and turn it off. You do not need to fry the onion, just let it become slightly transparent.

3. Right into the pan with onions, while the oil is still warm, pour the spices, broken bay leaf and tomato pulp. Stir and add soy sauce. We do all this so that the warm oil gives an amazing aroma, soaked in onions and other spices. In cold oil, this effect will not work.

4. Cut the tenderloin into portioned pieces that you will put on a skewer. Pour the marinade into it and mix well with your hands. Leave at room temperature for 2 hours, then it can be put in the refrigerator overnight. Although already after 2 hours it can be fried on the grill.

The meat is cooked for approximately 18-20 minutes. Turn it over every 30 seconds so that it is cooked properly on all sides. And your meat will be just incredibly tasty, soft and juicy.

Recipe for pork skewers with vinegar and onions on mineral water

Here's another one for you quick recipe marinating for barbecue on carbonated mineral water. Mineral water does wonders for meat. It speeds up the process itself and the meat is quickly saturated with the prepared brine.

If you don't like regular vinegar, substitute apple or grape vinegar, but then add one or two tablespoons more.

Ingredients:

• Pork neck - 1.5 kg
• Large onions - 3 pcs.
• Ground pepper - 1 teaspoon
• Tomato paste - 4 tablespoons
• Salt - 2 teaspoons
• Sugar - 2 tablespoons
• Vegetable oil - 50 gr
• Vinegar 9% - 4 tablespoons
• Any spices for barbecue - 2 teaspoons
• Carbonated mineral water

1. Cut the meat into pieces, like a matchbox. Cut the onion into half rings and add to the meat. Then alternately add salt, spices, sugar, tomato paste, vegetable oil, vinegar and cover everything with mineral water.

2. Taste the marinade, it should be spicy, a little salty, a little sweet, a little sour. If something is missing, add a little more. The main thing is that it should be sour-sweet-salty. The kebab will be ready for frying in two to three hours.

3. It takes about 15 minutes to cook on the grill, and at the same time it requires constant attention. It must be turned over all the time so that the meat is fried evenly. For this, he will thank you with his indescribable aroma and taste.

A quick way to cook juicy carbonade skewers

I just couldn't get past this recipe. Here we will do without marinade at all. But, despite all this meat, it will be so juicy that you will definitely want to make such a kebab more than once for yourself and your friends or guests in the country. The taste is just amazing.

Ingredients:

• Pork chop - 1.5 - 2 kg
• Bacon - 150 gr
• Butter - 150 gr
• Dill - bunch
• Garlic - 3-4 cloves
• Salt and pepper - to taste

Cooking method:

1. Remove the butter from the refrigerator in advance to soften a little. Mash the butter in a bowl with a fork, add the dill chopped with a knife. Salt and pepper. Squeeze the garlic there or grate it on a fine grater. Mix everything well.

2. Cut the bacon into small pieces.

3. Cut the carbonade into steaks. The steaks should be the same thickness. Then you need to beat them off with a hammer. Spread the prepared oil on each piece. Lay the chopped bacon pieces in there.

4. Then just twist it into a tube. And do this with each piece. Put all the rolls in the freezer for -20-30 minutes to freeze and make it easier to cut. After the elapsed time, cut the rolls into small rolls. And put on the grill.

5. Put the skewers so that the sides with oil look not down, but to the side. The coals should not be very hot, let them stand for a while so that the very heat subsides. Cook for about 10-15 minutes, turning constantly.

This kebab turns out just super juicy. And note that you don’t need to keep it in any brine, you don’t have to wait until the meat is soaked. I highly recommend trying it at least once. You definitely won't regret it.

Super Quick Kiwi Marinade

Kiwi contains such an enzyme that very quickly begins to corrode the meat, so if you choose this recipe, then you need to start cooking with an overheated grill. As soon as the coals reach the desired state. If you overexpose the meat in kiwi, then it will lose its appearance, it will be as if shabby.

Watch the detailed video recipe. Everything is described in detail there. The meat is really very soft and juicy with a slight acidity.

Delicious meat marinade with pomegranate juice

But try armenian recipe barbecue cooking. Another fast way, for those who do not like to wait a long time.

Ingredients:

• Pork - 1 kg
• Onion - 3 pcs.
• Salt, pepper, spices - to taste
• Pomegranate - 1 pc.

1. Cut the meat to your liking, but not too much. large pieces. Add salt, pepper and spices to it.

2. Cut the onion into half rings and mash in a mortar. However, you can knead it in a bowl with your hands, the main thing is that it gives juice. Put it on the meat. Mix well with your hands.

3. Peel the pomegranate. Divide into several parts and use a mortar to mash the pomegranate so that it gives juice. Put the remaining pulp with bones to the meat and pour the squeezed juice there. Stir and leave to marinate for 40 minutes.

4. As usual, the time for frying, depending on the part of the pork, will be from 15 to 30 minutes. And do not forget to constantly turn the skewer over the fire. When you cook it on the grill, put pine cones on the coals for smoking. The aroma will be amazing. But this is more like a recommendation to the described recipe, and not a requirement.

Classic quick recipe with onions in 3 hours

Most simplest way sourdough meat for barbecue. Originally from the Soviet Union. So they usually liked to cook on hikes, fishing, in their dachas. The main thing here is to properly wash the onion with meat, so that it gives more juice.

Ingredients:

• Meat (neck) - 1 kg
• Onion - 2 pcs.
• Salt and pepper - to taste
• Vegetable oil - 50 gr

Cut one onion into large rings. Finely chop the second onion. Salt the meat, pepper and add finely chopped onion. Stir well with your hands and pour in the oil. Stir again.

Then add large onion rings and stir gently so that the onion rings do not break. Leave for at least 3 hours. You can also leave it overnight.

Onion rings can then be put on skewers along with meat. Fry for about 15-20 minutes and you can eat. I love eating straight from the skewer. But you, if it is more convenient, remove the meat on plates. Highly pleasant taste and soft meat.

Cooking delicious kebab using with mustard

For this recipe, you can choose the usual spicy mustard, or you can take the French, in grains. Just then take a proportion of 1.5 times more. This sauce conveys a special flavor to the meat, besides, it softens it well.

Ingredients:

• Pork neck - 1 kg
• Mustard - 1 tablespoon
• Onion - 2 pcs.
• Salt - to taste
• Black ground pepper- taste

Cut the meat into medium pieces. Pepper and add mustard to the meat. Stir for about two minutes so that the mustard is well smeared on each piece.

Cut the onion into rings and half rings and put to the meat. Salt and mix everything well, directly pressing on the onion for juice. Leave our starter at room temperature for 3-4 hours. After that, you can put it on skewers and cook.

Marinade with mayonnaise for juicy meat

Ingredients for 1 kg of pork:

• Onion - 5-6 pcs.
• Mayonnaise - 250 gr
• Ground paprika - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Sumac - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - to taste

1. Cut the onion into rings, chop half the onion in a blender or on a fine grater to make a gruel. And mix with mayonnaise.

2. Cut the meat into portions and add all the spices and salt. Then add mayonnaise-onion gruel there. And stir again.

3. In a separate bowl, put a layer of onion rings, then the next layer of meat, on top again a layer of onions and so on. Alternate layers of meat and onions. Put the remaining mayonnaise on top and cover everything with a lid. Refrigerate for 6-8 hours, preferably overnight.

4. The next day, put the meat on the skewers, wait until the firewood burns to gray coals and put the skewers on the manga. 15-25 minutes and you have a wonderful, juicy and fragrant kebab.

Video on how to cook two marinades on beer and on kefir with honey

I found a wonderful video in which two recipes for marinating meat for a picnic are indicated at once. The first on beer with honey. And the second on kefir with honey. Both recipes use a blender to grind all the ingredients.

Beer Recipe Ingredients:

• Meat - 1.5 kg
• Light beer - 0.5 l
• Vegetable oil - 100 gr
• Garlic - 2-3 pcs.
• Onion - 2 pcs.
• Sumac - 1 teaspoon
• Salt - to taste
• Ginger root - 20 gr.
• Honey - 1 tablespoon
• Ground pepper - to taste

Ingredients for the kefir recipe:

• Meat - 1.5 kg.
• Kefir - 0.5 l
• Honey - 1 tablespoon
• Garlic - 2-3 pcs.
• Ground black pepper - to taste
• Salt - to taste
• Lemon - 1/2 pc.

Now look at how to cook meat for barbecue.

Dear friends, I really want to hope that you will appreciate all these recipes. Each has its own "zest", and each is worthy of your barbecue. Try them at least once, you will definitely not be disappointed. Write in the comments which one you like best.

And now I finish and see you in the next articles. Do not forget about me and I will delight you with new wonderful recipes. all the best to you.

In the season of picnics and barbecues, pork neck shish kebab has always been especially popular. It is juicy, fragrant, it is enough just to pickle it, and it is also difficult to spoil it. After reading our article, you will learn a few really good marinades for every taste. Choose for yourself the one that you like. Delight yourself and your guests with delicious meat.

How to cook a classic pork neck skewers

Spring brings us not only warm sunny days, but also delicious juicy kebabs. Each of us, in anticipation of going out into nature, tries to marinate meat as best as possible in order to amaze all his friends and relatives.

That is why today we will tell you how to cook the most delicious, almost classic barbecue. We will advise you on how to choose the right pork neck, tell you how to prepare the easiest barbecue marinade, and share many other secrets with you.

How to choose the right meat?

Each barbecue, of course, begins with a trip to the market or to the meat store. But many, even experienced " barbecue ", do not know how to choose the right fresh meat, what to look for when buying. And some don't even know which cut of pork is best. But today we will try to answer all these questions.

In order to cook a barbecue, pork neck or loin is best suited. Loin - a little more expensive in price, but in no way inferior to taste. Only from these parts you get a really soft, juicy, low-fat kebab.

What should be said about fat? It should be a little, but it should be. You should not cut off every millimeter, otherwise you risk overdrying the meat.

Of course, it is better to give your preference to chilled rather than frozen meat. If you already have frozen meat prepared for your barbecue, then pay special attention to defrosting it. It is worth defrosting only at a temperature of about +5, in the refrigerator. Only in this way does the meat have at least some opportunity to preserve its structure, nutritional properties, taste.

If you buy chilled meat, make sure it is fresh. And this means that it should be of a uniform color, have a pleasant meaty smell, there should not be any mucus or something else on it.

Barbecue Ingredients

Now that the meat is selected, it remains to decide on the marinade and necessary ingredients. As we wrote earlier, the article will focus on classic marinade, which contains a minimum amount of ingredients, which means that you can enjoy the meat taste to the maximum. So, to cook pork neck skewers, the recipe of which you can find below, you will need the following products:

• pork neck - 2 kg;
• onions - 6-7 large heads;
• spices "For meat", "For barbecue" - 1.5 packs;
• salt, pepper - to taste.

We took store-bought spice mixes, but you can easily replace them with cilantro, marjoram, basil, sage, paprika, ground coriander, nutmeg etc. In a word - experiment! As spices, choose exactly those that you like.

Cooking method

At the last, but most important, stage of the article, you just have to learn how to marinate kebab from pork neck and how to cook it properly. So, let's move on to the cooking method:

• A piece of meat should be washed well, cleaned of excess pieces of fat, veins, films. After that, rinse and dry again.
• Cut the future kebab into approximately the same pieces.
• Onions, of course, also need to be peeled. Cut it either into thin rings (if you want to string it on a skewer later), or just into small cubes. The second option, by the way, is better. After all, this way the onion will release more juice, which means that the meat under its influence will become softer.
• Place pork, onion and spices of your choice in one bowl, mix well. Cover and leave to stand for about 5 hours in a cool place.
• Peel the pickled kebab with your hands from excess onion (it will burn when frying), string it on skewers.
• Send the skewers to the fire. Fry at medium heat for about 20-30 minutes until cooked through, constantly turning over.
• All is ready! Serve meat with fresh vegetables, pita bread and pickled onions.

As you can see, the recipe is very simple. But what delicious meat! Only with this marinade you will be able to taste real taste pork, not additional ingredients. Enjoy delicious barbecue and have a good rest.

Good day everyone!

Today we have a very tasty topic. And it will be dedicated to barbecue. Now it is impossible to imagine outdoor recreation without it. delicious dish. At the dacha, in the forest, or just walking in the park, where there are street cafes ... Barbecue, it's everywhere!

In order for a culinary creation to become truly a miracle, it is necessary to adhere to some rules.

First, the meat must be pre-marinated. And, preferably, keep it in the marinade for a day. Then the meat will be tender, well-fried and the barbecue will turn out delicious. In addition, it is better not to use a frozen product, but only a chilled one.

Secondly, when choosing meat, it is better to give preference to pork neck. Today we will talk about pork skewers.

So, be patient. Let's cook the most delicious and juicy barbecue pork, and for this we will analyze several methods of pickling. Each recipe will be with illustrations and cooking secrets.

Go…

How to marinate pork skewers deliciously so that the meat turns out juicy and soft

Let's get straight to the point, I'll offer one of better ways pickling pork, which I use. And those who want more recipes, and step by step process cooking, then read the entire article.

So. My recipe to make the meat juicy and soft looks like this:

Ingredients:

• Pork neck (namely the neck) - 2 kg.
• Onion - 10 heads (about the same as meat)
• Green parsley and dill (a bunch to fit in your hand)
• Red tomatoes (preferably in season, otherwise unripe tomatoes will not add the desired flavor to the marinade) - 3-5 tomatoes
• Salt pepper

That's all. Simple recipe!

You need to cut the meat, then the onion as you like - rings or cubes. We cut the tomatoes into cubes, and parsley with dill. Do not overdo it with parsley, otherwise it can be very cloying! And so, parsley is one of the secret ingredients.

Move everything (meat, tomatoes, parsley, dill).

Bonus! Delicious Pickled Onions in a Hurry

As a bonus to the recipe, I decided to write my recipe for pickling onions. Great for a snack.

Ingredients:

• Small onion rings - 1 pc.
• Vinegar (table 9% or vinegar essence 70% - 2 tsp) - 4 tbsp. l.
• Sugar - 2 teaspoons
• Salt (without a slide) - 0.5 teaspoon
• Water (boiled chilled) - 1 stack (250 ml.).
• Dill (to taste)

Easy way:

I add vinegar to the water so that there is a taste of vinegar in the water on the tongue. Not very overbearing. And then, when the water under the vinegar is made, I add all the other ingredients: sugar, salt and dill. At the end, I cut the onion into small rings so that I can marinate quickly in 10-15 minutes. And I put it in the fridge. I recommend!

The second way to pickle onions

Serve with fresh flatbread.

The cooking process consists of three stages:

– choice of meat and marinating it

– preparation of the brazier (breeding of coals)

- frying meat

The marinade can be different, like from vinegar (you can add red wines or sour juices), salt and spices ... And other, no less refined recipes. We will analyze a few of them.

The main thing for us is that the meat turns out to be soft, and when we eat it, it does not just melt in the mouth, but transfers all the juice through the taste buds, and each chewing with the “jaw” makes the facial expression satisfied, from this amazing soft and juicy meat.

Step 1. Choose meat

From the chosen meat, it depends on how kebab will be edible, tasty and low-fat.

As mentioned earlier, it is best to take chilled, not frozen. Chilled pork is more elastic, while frozen pork is loose and releases meat juice.

Young pork gives more delicate taste and it's much softer. You can determine the age by the color of the meat, the darker it is, the older. In addition, you can check the freshness of the meat by pressing it with your finger. If the dent has leveled off quickly enough, the product is fresh. You can take!

Also, we choose meat with small streaks of fat, which should be light yellow and not hang down in pieces. If the fat is dark yellow, then the animal was old.

In addition, it is preferable to take meat in a whole piece and its parts such as loin, shoulder, neck or ham - you need to understand what exactly you are taking. Since, if you take the back ham, then no matter how hard you try, but do not expect juiciness. Might be able to make it softer. But the taste is incomparable, in comparison with the front part - namely the neck, or the front ham near the neck.

How do these parts of meat differ from each other?

It is the neck that is most often used in barbecue. If you use a moderately fatty piece, then the kebab will turn out soft and tender.

The ham is much drier than the neck, and the shoulder blade is tough. Therefore, using these parts for barbecue, they must be well marinated. And believe me, you need to try!

The loin is practically the fattest part of the pig. This must be taken into account for those who do not like too fatty meat.

Pork is good because many of its parts can be cooked good and delicious barbecue. The only difference is how long to marinate each part of the pork carcass. But if you are not a big professional in pickling, then choose the neck.

Step 2. Prepare the pieces. What should be the pieces of meat so that the kebab does not turn out dry?

Meat is selected. Now you need to cut it properly. Many may say: -what is difficult, take it and cut it". However, a lot depends on properly cut pieces. For example, the degree of their impregnation with marinade, sticking on skewers, and roasting.

It is better to cut the meat into medium pieces. These can be identical squares, 3-5 cm wide, or cubes 4x4x4 centimeters. If you cut the meat very finely, then it will be dry, and if large, then in the middle it may not be fried. In general, one medium-sized skewer should ideally fit six pieces.

The shape of the meat should be cone-shaped, but square is also fine. With this form, it is convenient to put the meat on the skewer, piercing it from corner to corner diagonally.

Cut into pieces, it is necessary across the fibers. If cut along the grain, it will shrink during frying and chew badly. Accordingly, during the cutting of meat, it is necessary to clean it of tendons and fat. In order to see how the fibers go, it is necessary to freeze the meat, and then carefully examine it. The fibers will look like white threads. We cut them across. However, they can also be seen on thawed meat. After all, little white streaks can be seen immediately. Especially if the neck is fat.
Even look at the image (photo below), there is a medium piece of meat in the pan, on which the fibers are clearly visible.

As for the knife, in order for the meat to be cut easily, it must be very sharp. I pre-sharpen the knife on a bar. I try to do sharpening every time when it comes to cutting meat.

Try to immediately choose the perfect piece of meat for barbecue in the market.

Better, once again take a walk and see who sells what. And even better - take it in one place in the market, always from one saleswoman, that the source was verified, and you were confident in the product.

Here are the pieces you should get:

Step 3. Prepare the necessary ingredients

The meat is prepared, cut as needed. The next step is to prepare the marinade. The most interesting begins.

The taste of the finished dish depends on what the marinade will be.

Also, much depends on the choice of dishes. Moreover, soaking meat in brine will take a long time. The best dishes for marinade - it is glass, clay or enameled, but it is better not to use an aluminum or iron pan. Otherwise, it may oxidize, and its taste will deteriorate.

The tree, especially not processed, releases tannins, which can also change the taste of the barbecue.

As for the fat content of the marinade, when preparing it for pork, it is better not to use mayonnaise and vegetable oil. Because pork itself is fatty. And if the marinade is also fatty, then the kebab can be difficult for the stomach.

Moreover, many use it for alcohol. And this loads not only the stomach, but also the liver. On the contrary, it is important that the meat neutralizes alcohol, and is easy to digest.

Bow in in large numbers won't spoil the meat. Don't be afraid with this moment.

Top 6 delicious marinades to make the meat soft and juicy

On the Internet, you can find hundreds of the most a variety of recipes marinade. You just need to decide which one you like and take it for cooking.

It is believed that it is best to marinate meat in onion juice. To do this, the onion is cut or grated, and meat pieces can be soaked in it. As a result, the barbecue will turn out very tender and juicy. This method begins with the classic, in own juice.

In this article, we will consider several of these recipes, from the most common to the original in their composition.

Below are the recipes for the most fastidious readers and gourmets:

Barbecue with vinegar. What are the advantages and disadvantages of vinegar marinade

Marinating in vinegar is considered a classic. However, some kebab lovers do not advise using vinegar, as it tightens the fibers and the meat becomes dry from this.

But, if you need vinegar, then here is the recipe for the classic vinegar marinade. Keep the meat in it for at least 12 hours.

For 1.5 kg of meat, we need 4 tablespoons of 9% table vinegar, 150 g of water, a teaspoon of sugar, 3 onions, add spices to taste.

• Vinegar is diluted with water in a ratio of 2: 1, add sugar.
• Cut the onion into rings, lay the meat with them and pour in the diluted vinegar.
• You can also grate the onion and also pour it into the marinade.
• Add spices to taste.

Everything is mixed and left for 12 hours.

If the meat is chosen to be tough enough, the vinegar will help correct this by softening it. However, at the same time, it also dries it out, therefore, it is not recommended to marinate soft meat in vinegar.

How to marinate pork skewers in mayonnaise with onions

Another popular marinade ingredient is mayonnaise. In general, mayonnaise is so popular that it is difficult to imagine a dish where it would not be used. Despite what was said above for mayonnaise - many use it, it is worth mentioning the method of pickling in mayonnaise, as one of the simplest and fastest.

For a kilogram of pork, we need 250 ml of mayonnaise, 3-4 onions, salt and spices to taste.

We start by salting the meat pieces, pepper and leave for 10-15 minutes. Then add mayonnaise and mix.

Mayonnaise should not be much so that the meat does not float in it, but covers the pieces in an even layer.

If you need spiciness, then before pouring mayonnaise into meat, it is mixed with mustard.

Please note that mustard is also used if you want to speed up the marinating process and make the meat tender.

For example, the case when they took a ham instead of a neck. And to soften it, you can pre-lubricate with mustard, and then after 1-2 hours - make a marinade of mayonnaise with onions.

I use this method when I buy a fresh pork neck, and after 2 hours guests arrive. To speed up the pickling process, I lubricate with mustard, and then choose the appropriate marinade.

Note! Many will use kiwifruit to soften hard pieces.

Recipe in own juice + correct proportions of lemon and onion

The onion and lemon marinade adds a delicate flavor and it also becomes soft. For such a marinade, it is better to use meat from the neck, as in most cases, if you want to get juicy pieces on a skewer as a result.

Here the process takes about 9 hours.

For a pound of pork neck, we need 2-3 lemons, one medium-sized onion, salt, garlic and seasonings to taste.

• Squeeze juice from lemons.
• Grind the onion and also squeeze the juice out of it, which we mix with lemon.
• Grind the garlic, mix it with seasonings and salt, and add to the lemon-onion juice.
• We put the finished pieces of meat in the marinade, close the lid with a smaller diameter than the dishes and put a load on top (for example, a jar of water).

In this state, the meat is aged for up to 9 hours, after which it is squeezed out and you can start frying.

If you want to experiment with lemon-onion marinade by adding various experiments to it, then the following options can be suggested.

- lemon-onion with mayonnaise

- lemon-onion spicy

Additional Ingredients:

• 100 ml dry wine
• 50 ml sour cream and the same soy sauce,
• a spoonful of sugar and a spoonful of honey.

Also, you can add grated pineapple, or cognac, kefir, mineral water to lemon-onion juice.

Marinade with soy sauce for pork. Marinade recipe:

Soy sauce lovers can use this product. Here, as in other recipes, there are many options.

The simplest recipe includes: for 1 kg of pork - 100 ml of sauce, pepper and spices to taste.

Since soy sauce is quite salty, it is better not to add salt so as not to oversalt.

Add pepper and spices to taste in soy sauce, put chopped pieces of meat and let stand for 2-3 hours. After that, you can start frying.

An interesting marinade recipe using honey (I recommend using it for chicken, fillets or wings are rich and tasty. And marinating takes no more than 3 hours)

For 1 kg of pork you will need 1 medium onion, a few cloves of garlic, 6 tbsp. l. soy sauce, 3 tbsp. l. honey, pepper and spices to taste.

Marinade on mineral water

One of the original ingredients is mineral water. She gives meat original taste. If you decide to use it, then at the beginning, you need to salt the meat, add spices and chopped onion rings. All this takes about 30 minutes. At this time, prepare the marinade itself.

For 2 kg of meat, we need 0.5 liters of mineral water, 3 medium-sized onions, 50 grams of dried tomatoes, 250 ml of mayonnaise, salt and seasonings.

We fill mineral water in a cup, add spices, dried tomatoes and leave for an hour.

Is it true that barbecue in a jar is tastier than on the grill?

If during frying it suddenly started to rain, or if you are in an apartment, then it turns out that you can do without a barbecue. You will say that this is unusual, take a frying pan and fry on it. However, meat in a frying pan is still not barbecue.

And in order to cook it on skewers, resourceful kebabs came up with a way to fry meat in a jar.

I confess, I did not know about this method before. But with each season, he is gaining more and more popularity among the Russians.

The method is quite simple! We string the pieces on skewers, put them in a jar and bake in the oven. The main thing is that the skewers fit in the jar. You can use bamboo skewers for this.

We put the remaining onion at the bottom of the jar and lower 4-5 skewers into each jar (if you have a lot of them) and cover with foil on top. We put the jar in a cold oven (otherwise the jar may burst), turn on the heat and bake for about an hour. At the end of the time, turn off the oven, but do not take out the jars, but leave to cool a little for about five minutes.

Someone, skeptically, will say that such a recipe has nothing to do with barbecue, but those who have tried it speak of it with enthusiasm. Of course, each case has its pros and cons.

Some love it with smoke, in the fresh air, while others will be satisfied with home version in the bank. Each of these methods is good in its own way. And it seems to me that there is no point in arguing which is better.

How to fry pork skewers on the grill?

Good. The meat was marinated, and now, you can proceed to the cooking process itself ...

First of all, you need to prepare the grill. It can be metal, or made of bricks, or a whole kitchen complex: barbecue, barbecue and oven.

As firewood, it is better to use deciduous trees. Plum, apple or apricot will work well. Now ready-made coals are sold in stores. This greatly simplifies the process of preparing the barbecue, since the logs turn into coals for a long time. Therefore, it is enough to kindle a small fire in the barbecue, and only then add the purchased coals to it, wait until they heat up enough, and only then start frying.

How to determine the readiness of the barbecue? Bring your palm to the coals at a level of 5 cm from the upper edge of the sides of the barbecue, if the palm cannot withstand the heat, then you can start cooking.

The coals should not burn, but only have a red color. If they go out, use a sheet of cardboard, waving it over the barbecue.

Putting pieces on skewers, make them tightly to each other. The skewers themselves on the grill are laid out just as tightly, but so that they can be rotated freely.

Do not turn the skewers too often. Otherwise, the meat will be dry, and the juiciness that we want to get in the framework of today's article will not work.

Do not allow flames to appear.

If, during cooking, the juice secreted from the meat drips into the coals, sprinkle the skewers with marinade.

The meat is fried for at least 20 minutes, but not more than 40 minutes until a golden crust appears. To check readiness, you need to cut the largest piece. If the secreted juice is transparent, then the kebab is ready, and if it is red, then you still need to hold it on the coals. And if very little or no juice is released at all, then the kebab is overcooked. We can say that the party is spoiled.

Shish kebab in a pan - fast and tasty!

Classic barbecue, of course, is done on the grill, no one will argue with that. However, there are situations when it is not possible to make this dish on the grill. For example, it is winter outside the window, and you are “horror” as you want kebabs. Then you can take a frying pan and fry the meat on it.

We will use all stages of cooking, from cutting the meat into cubes, and ending with marinating it in any marinade of your choice.

It is better to use a cast iron skillet.

• We heat up on fire.
• Put the meat in one layer and fry for 1-2 minutes, then turn over and fry on the other side.
• Fry until golden brown.
• Then, pour 100 ml of water, close the lid, and simmer in this way for 10-15 minutes.

During this time, the water is completely evaporated and the meat is already fried in its own juice.

We open the lid, turn the meat over from all sides and see that it has acquired the color of a mangal kebab. Remove the pan and serve ready meal to the table.

How to cook barbecue in an electric barbecue

The electric barbecue is convenient for apartment residents. Does not take up much space, no need to make a fire. Some benefits. And the most interesting thing is that the result is worthy!

The meat is cooked and marinated in the same way as for a regular barbecue.

The only difference is that the skewers are placed horizontally on the grill, and vertically in the electric grill. Therefore, it is necessary to string pieces of meat in several places so that they do not slide down.

Having installed the skewers, cover the device with a cap and turn it on.

Due to the fact that there is a scroll around its axis, the meat is fried evenly.

Cooking time is 20-30 minutes.

It is important to control the process.

In the meantime, you can pour some foamy, and spend time with a friend in the kitchen, in the aroma of a haze, like in nature.

Shish kebab in the oven on skewers or a baking sheet

Cooking in the oven was discussed earlier. It was a kebab recipe in a jar. Let's look at another "oven" option - on skewers and a baking sheet.

We will use the following recipe.

For 1 kg of pork you need 200 grams lard, 2 pcs. onions, 3-5 tbsp. table vinegar, 3-4 pcs. bay leaf and salt and pepper to taste.

• Cut the pork into cubes 3-5 cm,
• Onion rings and put everything in a marinating dish.

• Add lavrushka, pepper
• Pour vinegar (you can use any other sauce instead: kefir, mayonnaise, ketchup).
• We cover everything with plastic wrap and put in the refrigerator for 8 hours.

After the time has elapsed, soak wooden skewers in water for 30 minutes, and alternately string a piece of meat, an onion ring, a slice of lard.

It should look something like this...

After that, lay the skewers on a baking sheet or wire rack.

Here is the result:

Preheat the oven to 250°C and roast for 20-25 minutes. Every 5-7 minutes it is necessary to turn the meat over and pour over the brine from the remaining marinade.

The dish is ready, you can serve it with fresh vegetables, pita bread and herbs.

And what method of marinating do you choose to make the meat soft and juicy?

In this article, we reviewed the most popular and interesting recipes. We hope you found it useful.

Your opinion matters!

Another interesting option a marinade that I will definitely try in the near future is a marinade on beer. If you have already used it, then give advice or recommendations please ...

And that's all for today. I wish you good luck and bon appetit!

Share your experience too. Comments and suggestions please below...

My pork. You can cut off large fragments of fat. We cut into pieces.

Don't grind, but don't make huge chunks either.

Transfer the chopped meat to a bowl or saucepan.

Wash and clean onions.

There must be a lot of onions! Remember the proverb about butter, which will not spoil the porridge? So here too! You can't ruin a barbecue with onions!

Cut half of the onion into small cubes, the other half into half rings or rings.

Add the chopped onion to the meat and mix well. You need to do this with your hands and with force so that the onion gives all its juice to the marinade. That is why it is believed that cooking barbecue is a man's job.

Now add spices. They can be whatever you like. Black pepper, red pepper, ground coriander, paprika, bay leaf, etc. On sale there are ready-made mixes for cooking barbecue. In such mixtures, the spices are well chosen and, as a rule, the packaging indicates in what quantities they need to be added to the meat. You can also add fresh mint, oregano, sage.

So, add spices and mix thoroughly again. Spices should completely cover each piece of meat.

Everything! Pickled. Yes Yes! No salt! We will salt the meat immediately before frying. Leave the meat to marinate for 2-3 hours. Or you can put it in the fridge overnight.

Now it's time to fry our pork neck skewers! If the meat was marinated in the cold, take it out at least an hour in advance so that it comes to room temperature.

Now salt the meat, mix well and string the pickled pieces of pork on skewers. I advise you to shake the pieces of onion from the meat if possible.

Grill pork skewers on hot coals.

Don't forget to turn the skewers from time to time so that the meat cooks evenly.

If the coals burn, then knock down the flame by spraying the coals themselves with water, but not the barbecue. Checking the readiness of the barbecue is very simple! Cut a piece and if you see a clear juice flowing out, the meat is ready!

We eat pork neck shish kebab hot! Perfect for meat vegetable salads, tomato sauce, mustard.

Enjoy your meal!