How to make meat juicy and soft: pickling secrets. Marinade universal for the right barbecue

Pork kebab is the most popular, it is pork that is most often fried in nature.

Have you ever wondered why pork? This is because it turns out very tender, while pork has a special taste that most people love. Today we’ll talk about barbecue marinade, proper cooking of meat, learn how to fry it so that it is soft and has a delicate taste.

How to choose the right meat

The basics of barbecue are really simple. The first step is to buy quality meat. The neck will the best choice, because it will give the kebab softness and juiciness. The fallback is the brisket.

If you purchased a ham, then you should not expect softness from the barbecue, this part will make it too dry. Shoulder meat is similarly not worth taking for barbecue. Choose meat from large quantity fat, excess fry, and the one that remains will give juiciness. Naturally, it is better to overpay and buy chilled meat, it will be many times better than ice cream. If you have saved, then in no case do not defrost in an accelerated way, but rather leave it at room temperature for several hours, so it will retain its basic properties.

First you need to decide how your meat will be marinated, and after that, start looking for a recipe. There are a lot of them, we will try to introduce you to the main ones that will make the barbecue soft and juicy. To make the meat fragrant, in addition to the usual onions and spices, kvass or beer is also added to the marinade. In some regions, pork skewers are prepared with the addition of wine. Dry wine is perfect for this recipe.

For many recipes, vegetables and fruits are needed, namely their juices - lemon tomato and others. There are also ways to marinade with dairy products. Mayonnaise is very popular - it is added to different kinds barbecue. There is a lot of information about all the recipes on our website.

The most delicious marinade for pork skewers

It is generally accepted that original recipe barbecue is based on lamb, but many people use absolutely any meat for it. Beef and chicken are also often used, but not everyone will like this barbecue. Most people consider pork to be the most fragrant and delicious. If you cook it according to the recipe, you get a beautiful dish that will be with a delicious crust and delicate aroma. Therefore, to get a delicious barbecue - be sure to buy pork, and your success will be guaranteed.

Pork skewers on kefir

The complexity of this recipe is very simple. The kebab according to this recipe will be so juicy that every member of the family will not resist this aroma and will gladly go to the country with you. So do not hesitate and quickly go to the store to buy the right products. If you like our recipe, we will be very happy about it.

What will be required:

• pork (neck part) - 2 kg.
• onion 5 pcs.
• kefir - 1l.
• spices.

Recipe:

If you want to get a tasty and soft barbecue based on kefir marinade, then you need to buy quality meat. Look for the neck or loin as these are the best parts and will make the kebab very juicy.

1. To begin with, take the meat and rinse it well several times, then dry it with a paper towel.

2. Divide the pork along the fibers, and then make square pieces out of it. If you do everything according to the recipe, then the meat will be fried well on all sides. Take a separate bowl and move the chopped pieces there. It is better to take an enamel bowl or glass.

3. Cut the onion into rings and spread it evenly over the meat.

4. Take the necessary spices and sprinkle the pieces with the right amount. After that, mix the whole mass until it becomes homogeneous.

5. Now you need to pour the whole marinade with kefir, then mix everything again and cover with a lid or cling film. We put the meat in the refrigerator so that it is saturated with spices and becomes soft. Leave it overnight, in the morning there will be a ready-made marinade.

6. Find a barbecue and other tools, and you can start cooking.

7. String small pieces on skewers, then put them on the grill.

8. Make sure that the meat does not burn, turn it over often.

As a result, the pork should be golden brown. Put sauce and herbs on the table along with meat.

Marinade with pomegranate juice

If you use pomegranate juice for the marinade, then your kebab will be very juicy, its aroma will tempt your loved ones and a group of friends. This recipe is one of the best that will make your dish fragrant and delicious. Cooking barbecue according to this recipe will give you pleasure. The main thing in the marinade is chopped onion and real pomegranate juice.

Ingredients:

Cooking:

1. First of all, clean and wash the onion, then divide each onion into 4 parts. The recipe calls for onion in the form of shavings, so it's best to grate it or try using a blender.

2. Rinse the brisket several times, then cut it into medium pieces. Now you need to separately rub spices and salt into each piece. Next, put the meat in a separate bowl, preferably deep.

3. Now pour the onion chips into this bowl and mix everything until smooth.

4. Gradually water everything in several passes pomegranate juice, you should not rush, otherwise the pork simply will not absorb the juice. Leave the poured meat for an hour, covering it with a lid or film.

5.How time will pass transfer the marinade to the refrigerator and leave it there for 7-8 hours. It is most convenient to leave the meat to marinate overnight.

6. Prepare the barbecue and kindle the coals. At a time when the fire is strong, put the meat on the skewer, then wait for the coals to smolder and put the skewer on the grill.

7. When frying, turn the meat over and sprinkle water on it to keep it juicy. To check the readiness of the meat, occasionally pierce it. If you see a clear liquid, then your kebab is ready.

Our dish is ready! Now it can be served on the table along with vegetables and herbs.

mayonnaise recipe

Among the people, this marinade recipe is less popular. Many people think that shish kebab with mayonnaise will turn out to be too fatty, while mayonnaise has a lot of cholesterol. But you just have to try this new dish, and you will immediately think about it differently. Seasonings will give him a special flavor, mayonnaise will add tenderness to the meat, and lemon juice will make it soft.

Ingredients:

• pork 2-2.5 kg.
• mayonnaise 4-5 tbsp
• onion 3-5 pcs.
• mustard 3 tbsp
• lemon 1 pc.
• Bay leaf.
• salt and spices to taste.

Cooking:

1. Rinse the meat and chop it into ready-made portioned pieces, put all the meat in a separate deep bowl, where it will be marinated.

2. Add spices, mustard, then pour mayonnaise on top.

3. Spread everything evenly over the surface of the pork. Cut the onion into rings and add the bay leaf. Water at the end lemon juice.

4. Cover the marinade and let it stand at room temperature for about an hour.

5. Mix the meat again with spices and onions, then send it to the refrigerator overnight. In the morning, it will need additional salt.

6. Put the pork on skewers, then you can start frying the meat. You can use coals or a grill.

Recipe with mineral water

There are many different meat dishes. Each country is rich in its meat recipes. You can list a lot, but the barbecue is considered one of the best.

Meat lovers always put this dish in the first place, because it has a delicate aroma and wonderful taste that everyone likes. Our recipe is based on mineral water, thanks to which the barbecue will have a delicate taste. Among all the marinades, this one is the simplest.

For cooking you need:

• pork 3 kg.
• onion 1 kg.
• mineral water with gas 1l.
• vegetable oil 2 tbsp
• salt and pepper to taste.
• spices for barbecue.

First of all, you need to prepare the meat. The neck part will be the most suitable option. This part will be very soft, because it contains more fat, which, when frying, will retain all the juiciness.

1. After buying pork, it should be thoroughly washed several times and dried with a paper towel.

2. Cut the meat into small pieces within 5 cm and put it in a separate container. Enamel or glassware is best suited for marinating.

3. Peel the onion and pat dry. Cut it into rings. If it will be used in other dishes, then it is worth grinding it even more.

4. Place the chopped onion to the meat, add the spices and salt the marinade, rub the spices evenly over the meat with clean hands.

5. Our marinade is almost ready, it remains to pour it to the very top mineral water and cover our container. Wait about 12 hours for the pork to marinate.

6. As soon as the specified time has passed, you need to get the meat and drain the remaining mineral water from it.

7. Now you should add a couple of tablespoons of oil and mix the mass. After that, you can put pickled pork on skewers, try to make gaps between the pieces of about 0.5 cm. You can add onions between them, so you will make the kebab very unusual.

8. After the skewers are ready, they can be laid out on the grill tightly one to one. In order for the meat to be fried and at the same time not burnt, it is necessary to choose the right height between the coals and the meat. The optimal value would be about 15 cm or a little less.

9. When a fire is formed, immediately sprinkle meat and coals with water. Rotate the skewers evenly, no matter what our dish burns.

10. If the meat was marinated for as long as indicated in the recipe, then in half an hour your barbecue will definitely be ready. Pierce the meat to make sure it's done. Clear juice will notify you that the dish is ready. You can also cut off a small piece and taste it.

Now lay the meat nicely on a tray, it is not necessary to remove it from the skewers, then put it on the table.

Marinade with kiwi

If you put kiwi in the barbecue, it will become very soft. The undoubted advantage of this method of pickling is its speed, because the whole process will take about two hours.

Fruit from the tropics has an unusual composition, rich in many enzymes. It, like a lemon, can split tissue. If you bought hard enough, then kiwi will help you in this matter.

Ingredients:

• pork 2 kg.
• medium-sized onion 2-3 pcs.
• kiwi 1-2 pcs.
• spices.
• salt to taste.

1. First, wash the pork, divide it into small pieces, and put it in a saucepan or deep bowl.

2. Cut the onion into rings and sprinkle on top of the meat.

3. Finely chop the greens and add there too.

4. Now you can sprinkle the marinade with salt and add the necessary spices.

5. The main highlight in this option will be kiwi, which must be grated and added to the meat. After that, it is necessary to mix the whole mass with clean hands.

6. Wait a few hours until the meat marinates, then start to the most important thing - cooking on the grill.

As you can see, this recipe is very simple. Important, do not keep the meat in the marinade for more than the specified time, otherwise it will taste qualities disappear, and the fragrant smell and delicate taste will have to be forgotten.

Kiwi should be added to the marinade last. Alternatively, this can be done during the ignition of the barbecue. This citrus fruit takes 15 minutes to tenderize our pork.

Marinade with vinegar

This recipe is also very unusual, it combines sugar and vinegar.

Ingredients:

• pork - 1 kg.
• vinegar 9% - 4 tbsp.
• sugar - 2 tsp
• pepper, spices.
• salt to taste.

Marinade preparation process:

1. Rinse the meat under running water.
2. Cut the pork into portions with a knife.
3. Place the meat in a deep bowl and sprinkle with spices.
4. Peel and chop the onion into rings, then add it to the meat.
5. Mix vinegar with 8 tbsp. spoons of water.
6. Pour the mixture into the meat, put in the sugar, and mix well.
7. Let it brew in the room for a while, then put it in the refrigerator overnight.

Enjoy your meal!!!

Pork skewers in the oven

The oven will be a great helper in cooking barbecue at home. The cooking process is quite difficult. To make the dish soft and juicy, you must first make the right marinade.

Now let's take a closer look at our recipe in the oven. For cooking we need:

Cooking process

On the table, pork skewers will go well with vegetables. By the way, this recipe is suitable not only for the oven, but also for the pan.

Pork skewers in a slow cooker

Most people love barbecue, but there is no time to cook it. It is often not possible to go out into nature, and in rainy weather, thoughts are not at all about that. This is exactly the situation that influenced the creation of an unusual recipe.

The company and I went out into nature, but suddenly it started to rain, which prevented us. Plans changed dramatically, and with the meat it was necessary to come up with something. The slow cooker was the first solution.

Ingredients:

Cooking

• Fruit trees are most suitable as firewood for barbecue. They give high temperature, smolder for a long time, and their aroma is very strong.
• If you find it difficult to determine the distance from meat to heat, then plain paper will help us with this. Choose the distance at which it will smolder, and not burn. This method is universal.
• If you have several pieces of meat turned out to be very small, then put them on the edges of the skewer, in which case they will not burn.
• So that the coals do not light up once again, they can be sprinkled with salt.
• For beautiful presentation shish kebab should use vegetables and herbs - they will complement your dish well.

So, going on a picnic, of course, the first thing that arises is the question of how to properly and tasty make marinated meat for barbecue. There are a huge number of recipes for every taste and preference. However, there are a few rules that are common to all cooking methods. The first tip is that you need to try to make each piece the same. It must be at least 50 grams. Second: pickle should be in a glass or enamel bowl. But the third rule is how much to marinate meat for barbecue. Unfortunately, we cannot give an exact answer here. The time depends on the type of meat, starting from 3 hours to one and a half days.

Recipe for pork

For a kilogram of meat, take 2 kilograms, cut into rings, meat into portions. Mix pork with onion, salt and pepper to taste, add bay leaf. You can also add acid to the marinade, which will give the meat a piquant taste and allow you to marinate better, and the pork will become softer. for barbecue, made in this way, it will turn out very juicy!

Marinade on mineral water

Salt, spices and onions.

Chop chicken, add onion, spices and mustard. Fill with beer. The kebab should be marinated for at least 5 hours. For lovers of mustard, you can use this product not only in the form of a paste, but also in grains. Those who, on the contrary, are worried about the unpleasant aftertaste of this seasoning, do not worry. It will not be felt at all in the finished barbecue, and the taste of meat will be delicious.

Marinade for barbecue ribs

For 10-12 ribs you will need a bottle of champagne, salt, spices. You don’t even need to add onions to this marinade, and the cooking time is very short. Salt the meat and sprinkle with spices. Now it remains only to fill the ribs with champagne. After an hour, marinated barbecue meat prepared according to this recipe can already be fried. This is the only option in my opinion. quick marinade in hiking conditions. But the taste of meat is incredibly delicious. If desired, of course, you can add onions, but the shish kebab turns out to be tender, juicy and fragrant anyway.

vegetable option

Don't forget the vegetable skewers. It is also very popular and is quite easy to prepare. Any vegetables, including washed and quartered potatoes, salt and season with spices. Drizzle the vegetables with oil and balsamic vinegar to caramelize. String small pieces on a skewer, alternating them with lard or lard. Then the vegetable kebab will turn out juicy and incredibly tasty.

What could be better trip outdoors with friends? Singing songs with a guitar, looking at a fire or enjoying birdsong - all this brings people together. It is rare that such events are held without barbecue, for this reason you need to learn how to marinate it correctly. There are basic traditional recipes including marinade based on vinegar or mayonnaise. However, not everyone knows that there are other technologies that allow you to marinate shish kebab in tomato, lemon and even pomegranate juice.

Vinegar marinade

As mentioned earlier, the recipe is considered basic. A win-win option both in the case of pork and beef, lamb, chicken.

• meat (optional) - 2.2 kg.
• yellow onion - 3-4 pcs. large size
• seasoning for barbecue - 20-25 gr. (1 sachet)
• table vinegar (concentration 6%) - 260 ml.
• salt, pepper - to taste

1. Cut the meat into medium sized pieces. To make it clear to you, each piece should be no less than two matchboxes stacked together.
2. Grind the onions into rings or half rings (if you will not put them on a skewer). Fry in a pan until golden brown to release the juices. After that, transfer to a saucepan designed for marinade.
3. Mix the onion with pieces of meat, add a bag of seasoning, mix everything with your hands, carefully rubbing the composition. Pour in the vinegar solution, cover with a lid.
4. Wait a certain interval during which the meat marinates. For pork and beef, it is 4 hours, for lamb - 5 hours, for chicken about 2-3 hours.
5. When the time is up, salt the kebab, only after that string it on skewers or put it on the grill. Serve with homemade ketchup, mayonnaise, tartar or cheese sauce.

Bell pepper marinade

The marinade is not suitable for chicken, it is more designed for pork, beef and lamb. The end result exceeds all expectations: the meat becomes tender, easy to chew, and has a sweet aftertaste.

• meat - 2.3 kg.
• white onion - 4 pcs. medium size
• lemon - 1.5 pcs.
• seasoning for pork barbecue (lamb, beef) - 30 gr.
• Bulgarian pepper - 3 pcs.

1. Divide the meat into pieces the size of two matchboxes. Cut onions into rings, combine it with meat, add seasoning and mix well with your hands. Cover with a lid, wait half an hour.
2. Peel the bell pepper, remove the legs and seeds, cut into rings so that you can later plant them on a skewer.
3. Start processing the lemon. Professional skewers recommend passing citrus through a meat grinder along with zest. This is a must if you love the peel. Otherwise, remove it, then grind the fruit into porridge with a blender.
4. Connect the rings bell pepper and lemon puree, add the resulting mixture to the pan with onion and kebab.
5. Mix well again and cover. If possible, use utensils that create a vacuum. The exposure time of the barbecue in the marinade is 4-5 hours, if possible, leave the meat all night.

Creamy marinade

An ideal recipe for those who do not like spicy kebabs, but prefer to enjoy tender pieces in cream sauce. The recipe is suitable for chicken and pork, in all other cases, the meat does not absorb the composition well.

• pork pulp or chicken fillet - 2 kg.
• thick cream (fat content not lower than 20%) - 1 kg.
• dried basil - 10-12 gr.
• white onion - 3 pcs. medium size
• garlic - 4 cloves
• red, black pepper - to taste

1. Peel the onion and garlic from the husk, pass them through a meat grinder, food processor or blender to make porridge. Chop the basil, add it to the onion and add the pepper.
2. Cut the chicken or pork into pieces the size of a matchbox, rub each of the pieces with the resulting mixture and place in a saucepan. Close the lid, wait 1 hour.
3. Combine the remaining sauce mass with cream, send everything to a container with meat. Stir the future kebab with your hands, marinate in the refrigerator. The infusion time of chicken varies within 2-3 hours, pork - 5-6 hours.

Drain the marinade before grilling. The meat turns out very tasty if you fry it on the grill.

Mineral water marinade

The composition is suitable for all types of meat, the only thing that needs to be observed is the exposure time. In no case do not cut it, so as not to spoil the barbecue.

• meat without bones - 3 kg.
• mineral water without gas salted - 1.5 l.
• onion - 5 pcs. big size
• sunflower oil - 45 ml.
• mustard - 10 gr.
• champignons - 100 gr.
• salt - to taste
• seasonings (your choice) - to taste

1. Grind the meat into medium pieces (size - 2 matchboxes), rub with spices and salt, rub the mixture thoroughly.
2. Cut the onion into half rings, chop the mushrooms. Pour vegetable oil into the pan, fry everything until half cooked.
3. Mix the fried mixture with mustard, dilute with water and transfer the composition to the pan with meat. Press on top with a plate, put something heavy. Marinate chicken kebab for at least 3.5 hours, pork - at least 5 hours.

pomegranate marinade

The recipe is suitable exclusively for the pulp of pork and beef tenderloin. The chicken in it turns out to be too sugary, and the lamb is dry.

• meat (pulp of pork or beef) - 2 kg.
• natural pomegranate juice - 800 ml.
• onion - 6 pcs.
• olive oil - 35 ml.
• coriander - 3 gr.
• pepper, salt - to taste

1. Before cooking, wash the meat and then dry it with paper or cotton towels. After that, chop the tenderloin into medium-sized pieces.
2. Cut the onion into thin rings, add it to the meat. Salt, pepper, add coriander. Pour in some of the pomegranate juice so that it partially covers the meat. Stir, let it brew for half an hour.
3. At the end of the time, add the second half of the juice and olive oil, stir again. Place a flat plate in the pot to compress the meat a little. If you wish, you can put a heavy object on top.
4. Cover the container with a lid, send the kebab to the refrigerator for 4 hours. Throughout the entire period, take out the meat every hour and mix it. Do not shorten the exposure time, otherwise the kebab will turn out to be semi-dry.

mayonnaise marinade

Another classic way marinating meat at home. In mayonnaise, you can cook barbecued chicken, beef / veal, lamb. As in previous recipes, only the exposure time varies.

• meat without bones - 2.5 kg.
• mayonnaise 67% - 800 gr.
• onions - 6 pcs.
• garlic - 5 cloves
• seasoning for barbecue - 30 gr.
• salt - at the discretion (in addition to spices)

1. Pour seasoning into mayonnaise, mix and taste. If the sauce is not rich enough, add salt, but do not overdo it. When the pellets melt, the concentration will double.
2. Slice the onion into rings if you plan to use them on skewers along with the meat. Otherwise, chop the onions in a puree in a convenient way and mix with mayonnaise. Do the same with garlic.
3. Divide the meat into small cubes (size 7 * 7 cm), send them to the pan with marinade. Stir, pour the entire mixture into a tight plastic bag and tie well so that air does not enter there.
4. Wait for the required interval during which the kebab will marinate. For all types of meat with the exception of chicken (2 hours), it is about 3-4 hours.

Marinade from kefir

The basic recipe for barbecue chicken, pork, lamb, beef. The longest process of marinating meat at home. If the portions are large, the procedure will take 15 hours or more.

• meat - 3 kg.
• kefir or yogurt - 2 liters.
• onions - 6 pcs.
• granulated sugar - 25 gr.
• salt - to taste

1. Cut the meat into pieces, chop the onion in a blender, then add sugar and salt to it. Mix the spices with kefir, pour the mixture into a saucepan and add the meat.
2. The exposure time for chicken ranges from 12 to 14 hours, in the case of beef, pork lamb minimum threshold should not be less than a day.

tomato marinade

To prepare the composition, you need to buy a neck or pork pulp. You can also cook according to the recipe. chicken wings and grilled thighs.

• pork - 2.3 kg.
• onions (preferably white) - 5 pcs.
• corn or olive oil - 45 ml.
• pickled tomatoes (homemade twists) - 10 pcs. big size
• table vinegar (6%) - 60 ml.
• pepper and salt - to taste

1. Cut the pork into pieces of the same size, chop the onion into porridge using a food processor, grater or blender, mix with meat.
2. Combine table vinegar, oil, salt and pepper in one mass, rub each piece with the resulting sauce. Send the meat to the refrigerator for 1 hour.
3. After the time has passed, chop the tomatoes in a convenient way (crush with a fork or pass through a meat grinder), pour pork with tomatoes.
4. Cover the container with plastic wrap, press the lid on top. Leave to infuse for at least 4 hours (for pork) and no more than 2-3 hours (for chicken).

wine marinade

The recipe is bad because the meat is soaked for too long. You constantly need to monitor him, add wine and salt after the expiration of the infusion period, which is not very convenient. positive trait this method considered ease of preparation and small list the required ingredients.

• dry wine (red or white) - 1 l.
• pork or beef - 2.2 kg.
• onion - 3 pcs.
• garlic - 3 cloves
• spices for barbecue or cooking meat in the oven - 1 sachet (20-25 gr.)
• salt - to taste

1. Cut the meat into small squares or rectangles to speed up the marinating process. Peel the garlic and onion, pass them through a food processor or blender. Add spices, mix porridge with meat.
2. Wrap the kebab in cling film or move it into a bag, close it well so that air does not enter. Wait about an hour.
3. After this period, send the meat to the pan and pour the wine. Marinating time is 6-7 hours. During this period, the beef/pork will soak in the wine sauce, so it needs to be constantly added. If desired, you can salt the meat immediately before frying.

There are at least 9 best recipes how to marinate meat for barbecue at home. Moreover, each method is different from the previous one, you can experiment, surprising your friends with your culinary skills. Reduce or increase the amount of ingredients, based on the total volume of meat, keep the proportions.

Video: barbecue from the chef of a Caucasian restaurant

Kebab is a very old dish. interesting history. In the distant past, warriors took pieces of meat with them on long campaigns. To prevent the meat from spoiling, they threw it into a leather bag with wine, and during the rest they fried it on bayonets or spears (by the way, the common version of the appearance of the name of the dish “kebab” says that it was formed from the Turkic “shish” - bayonet).

Perhaps, just from that time, the tradition of marinating meat began. However, some fans fried meat they say that real barbecue is not marinated, but only sprinkled with various spices after frying. Indeed, you can do without a marinade, but only if the meat is very fresh and proven (homemade).

Marinade- a mixture of acid (vinegar, natural juices, wine), vegetable oil, salt and spices, in which raw meat is soaked (marinated) before cooking, poultry, fish to give them a soft texture and aroma. If you like Chinese cuisine, then try marinating meat in a mixture of soy sauce, dry wine, garlic, ginger, pepper and honey.

The meat can be grilled, lightly oiled, seasoned with salt and pepper. But it will become juicier if you put it in the marinade for an hour or overnight.

Marinade recipes:

1. Basic marinade: vegetable oil, vinegar, chopped herbs, Dijon mustard.
2. Sour-milk marinade: yogurt, garlic, turmeric, cloves, cardamom and cinnamon.
3. Spicy marinade: yogurt, cayenne pepper, lime or lemon juice.
4. soy marinade: soy sauce, garlic and Chinese five spice blend.
5. Lemon marinade: lemon juice, lemon zest, olive oil, fresh mint and oregano. Lemon juice is an excellent alternative to vinegar, and even fairly tough meat can be marinated in it.
6. Russian marinade: as a basis for the marinade, you can use ordinary kvass in combination with onions and honey.

The best barbecue recipe, how to cook barbecue.

From the products we need:

• 2 kg. pork neck
• 2 tbsp. spoons of mustard
• 4 tbsp. spoons of mayonnaise
• freshly ground black pepper
• 4-5 bulbs
• 1 lemon
• Bay leaf
• hops-suneli

Now everything is simple, 6-8 hours before cooking the barbecue, the meat should be marinated. To do this, we cut the pork neck into portions and begin to lay it in layers in a container where our barbecue will be marinated. Between the layers of meat, it must be flavored with freshly ground black pepper, suneli hops, add mayonnaise, mustard, bay leaf and lay a layer of onion cut into rings. Top all layers with the juice of 1 lemon. In this state, leave for one hour, then mix and put in a cool place for 5-7 hours, let it marinate.

Before lighting a fire, the meat should be salted. That's basically it. Cook over hot coals for 15 minutes.

Happy barbecue!

chicken barbecue recipe

Chicken shish kebab is well-deservedly popular with amateur cooks - it marinates and bakes very quickly, and chicken shish kebab with lemon, lime and honey has a very delicate, delicate taste. We recommend you try it - you'll love it!

Ingredients:

• Lime juice - ½ cup
• Lemon juice - ½ cup
• Honey - ½ cup
• Garlic - 1 clove
• Chicken fillet- , cut into pieces of 2.5 cm - 0.5 kg
• Sweet pepper, cut into pieces of 2.5 cm - 1 pc. different colors(red, yellow, green)

Appetizing pieces chicken meat marinated for only half an hour. And to your pleasure - beautiful, fragrant, hot kebabs in the fresh, frosty air ...

Mix lemon juice, lime juice, honey and minced garlic in a bowl. Pour 1 ¼ cups of mixture into plastic bag, add chicken. Seal the bag, stir the contents and refrigerate for at least 30 minutes. Close the container with the remaining marinade and also place in the refrigerator.

Grease the grill grate with oil. Remove chicken from marinade. Thread chicken and pepper alternately on metal or pre-soaked wooden skewers. fry chicken kebab on a closed grill average temperature, 8-10 minutes, turning occasionally and brushing with marinade.

Cooking tips. How to marinate barbecue

• Marinades are prepared in glass, plastic or ceramic dishes, but not in aluminum, since the acid, corroding the metal, gives the food an unpleasant taste.
• Products filled with marinade should be kept in the refrigerator.
• The more meat you have and the larger the pieces, the longer it marinates.
• To better soak the product with marinade, pierce it with a fork in several places.
• To soften hard pieces of meat, add sliced ​​​​pineapple, kiwi, papaya to the marinade - these fruits have the ability to soften the protein, but in this case, you need to marinate the meat for no longer than two hours.
• Fresh fish and seafood should not be marinated for more than 45 minutes. For pickling, it is better not to use acid.
• To prevent the meat from becoming tough, control the amount of "sour" ingredients in the marinade - vinegar, wine, juice should not be too much. Acid and vegetable oil are added to the marinade in equal amounts.
• It is better to replace ordinary table vinegar with wine or fruit. In addition, lemon or pomegranate juice can be an excellent substitute for vinegar, as well as kefir, sour milk, wine and even champagne.
• For outdoor marination, you can mix all the ingredients in plastic bag by letting the air out of it.
• To make the meat soft, you can add mineral sparkling water to the marinade.

Marinade for pork skewers

Ingredients:

• vinegar - 1 cup
• water - 1 glass
• onions - 3-4 pcs
• salt - 1 teaspoon
• bay leaf - 1 pc.
• sugar - 0.5 teaspoon
• ground pepper - to taste
• peppercorns - to taste

Marinade for pork skewers is no less important than good meat. Miscellaneous recipes use a variety of marinades for pork - here and kefir, and mayonnaise and wine. Below is the simplest and quick recipe marinade for pork skewers with vinegar. Also known marinade for barbecue with vinegar and onions.

Peel the onion and chop into half rings. Mix the meat, cut into pieces with onion, pepper and bay leaf. Dissolve salt and sugar in water, add vinegar and pour over the meat. In addition, they often prepare a marinade for barbecue with mayonnaise. It is enough just to cut the meat into small pieces and pour it with this classic sauce.

Good day, my valiant chefs! Agree that cooking a delicious barbecue is a real art. There are many recipes, but not all of them give the same result. good result. One of the main secrets of this dish is what kind of meat is used. No less important is what it marinates in. And today I will tell you how to make a marinade for soft pork skewers.

I want to note that the kebab is very tasty also from beef, veal and lamb. Only there their own peculiarities of cooking. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

The first step is to cut the meat into pieces. How to do this - I already said a little higher, so I will not repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many flavor mix options. The recipes are listed below. But how much to marinate pork depends largely on the composition of seasonings. In the presence of "aggressive" components (wine, lemon juice), the time is reduced.

The minimum residence time of pork in the aromatic mixture is 4 hours. But it is better to send the meat to the marinade for 8-12 hours

Pieces should be placed on skewers along the fibers. Place larger pieces closer to the center. Well, and small ones, respectively, string along the edges. This will cook the pork better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. Wanting to check the readiness of the barbecue, in no case pierce the pieces with a knife. Otherwise, all the juice will flow out - the kebab will be dryish.

Marinade recipes for juicy pork

And here are the promised options for aromatic mixtures for meat. Here is a quick and easy marinade. Or choose an exotic option, such as lingonberry or pomegranate. Cook with pleasure, and then do not forget to unsubscribe, what turned out better.

Cooking on kefir with lemon

For the neck (3 kg) take:

• 500 ml fat-free kefir;
• 1 lemon fruit;
• 700 g of onion;
• 1 tbsp salt;
• pepper + other spices.

Peel the citrus fruit and remove the seeds. Then we cut the fruit into slices and scroll in a meat grinder. We cut a couple of peeled onions into neat rings 4 mm thick. They will need to be strung with marinated pork on skewers. And the rest of the onion is scrolled in a meat grinder.

In the lemon composition, mix onion gruel, kefir, pepper and other spices. We add a little mass. Kefir marinade is ready. We spread the meat and onion rings in a glass container in layers. And evenly pour all this with a fragrant mass.

And here is another version of a simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

• black and red pepper (to taste);
• 1 PC. onion;
• 1-2 laurels;
• 100 ml soy sauce.

Pour the sauce over the sliced ​​pork. Chop the onion into thin rings and send to a bowl with meat. Next, add the spices and mix everything thoroughly. Well, after we leave the pork so that it marinates. On the grill, the meat turns out incomparable.

Aromatic Kiwi Blend

For a kilo of meat you will need:

• 1 PC. lemon
• 1 PC. ripe kiwi;
• pepper;
• thyme (a couple of branches);
• salt.

Grind the peeled kiwi in a blender into gruel. Pepper pieces of pork and add. Cut the citrus fruit in half and squeeze the juice from ¼ of the lemon. And cut the rest of the lemon into slices and send to the meat. Next, we enrich the composition with kiwi gruel and thyme. Marinate for a minimum of 4 hours. Do not hold longer, because the neck will turn into a "porridge".

How to make a beer marinade

For a kilo of pork, take half a liter of beer, pepper and salt. Use high-quality beer - take a "live" drink. It wonderfully softens and gives the kebab an original bread flavor. Fill the pieces with beer, salt them + pepper. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

• 2 pcs. onion;
• black pepper;
• 3 pcs. bay leaf;
• salt;
• 200 g of mayonnaise;
• dried dill.

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send lavrushka, mayonnaise and dill there. We mix everything thoroughly and leave the meat so that it is saturated with aroma.

Cooking pork in mineral water

This is a pretty easy recipe to make. For a 3 kg neck, take:

• 1 liter of mineral water;
• a kilo of onions;
• 2-3 tbsp vegetable oils;
• salt;
• pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, pepper and crush with spices. Add onion, oil and fill everything with mineral water. And then we send it to the refrigerator. In 12 hours, the meat will become very tender and soft.

Look at the pickling option with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

• 100 g of honey;
• a pinch of paprika;
• 500 g of onion;
• a mixture of peppers;
• 50 ml olive oil;
• thyme;
• 4 tbsp french mustard;
• 1 PC. lemon.

Mix butter and freshly squeezed lemon juice with honey. All this is mixed with mustard. We send pieces of pork to the fragrant mixture. Salt, pepper and sprinkle thyme and paprika on top. Onion (peel in advance) cut into rings and immerse in the meat. Mix everything well and send it to the refrigerator.

Tomato barbecue marinade

For 1.5 kilos of tenderloin, take:

• 2 tsp adjika;
• 2 large cloves of garlic;
• large lemon;
• 150 g of tomato sauce;
• 2 tbsp mayonnaise;
• 1.5 tsp salt.

Squeeze juice from citrus fruit. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with Vinegar and Onion

In fact, this is a classic version of the marinade for carbonate. Frozen meat can also be marinated in vinegar. The recipe is:

• 3 kg pork neck;
• 2 tbsp 9% vinegar;
• 3 pcs. onion heads;
• 0.5 l of mineral water;
• salt;
• pepper;
• basil;
• turmeric.

Pour the mineral water into a deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip the pork pieces into this mixture.

Balsamic Vinegar Option

For 1.5 kilos of meat take:

• 60 ml balsamic vinegar;
• 2 garlic cloves;
• 1 tbsp mustard;
• 4 tbsp vegetable oils;
• 1 tsp rosemary and oregano (take dried herbs);
• 1 tbsp honey.

Pass the peeled garlic through the garlic press. Then we mix this gruel with the rest of the components of the mixture. Immerse the pieces in this fragrant mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

• 250 ml of wine vinegar;
• 2 pcs. apples
• 2 pcs. onion;
• 200 ml sour cream (fat content 10%);
• 100 g prunes;
• pepper;
• salt.

Rub the pieces with pepper and send for 3 hours in vinegar. Place the dishes with pork in the refrigerator or other cool place. We clean the apples from the skin and seeds, and then cut into small cubes. Dip the prunes in boiling water and chop them too. We heat sour cream to 40 degrees, send apples and prunes there. After we simmer this fragrant mixture for a couple of minutes on fire (do not forget to stir).

Next, remove the sour cream marinade from the stove. We send pieces of meat to a warm mass (about 30 degrees) and marinate it. It turns out that the pieces fall “from the ship to the ball” - from vinegar to sour cream 🙂 Cut the peeled onion into rings (it will need to be strung with pork on skewers). Salt the skewers while frying.

Pork in lingonberry marinade

For 1.5 kg of neck take:

• 160-180 g of frozen or fresh cranberries;
• 2 tbsp brown sugar;
• 3 tbsp wine vinegar;
• 1 tbsp orange peel;
• 120 ml of water;
• pepper;
• 1 PC. onion;
• salt;
• 4 tbsp vegetable oils.

If the berries are frozen, defrost them. Sort fresh and rinse thoroughly. Add the zest to the cranberries and fill it all with water. Bring the mixture to a boil, then reduce heat to low. Cook, stirring, until the berries pop. Cover the pot with a lid while you cook the berries.

Then cool the “compote” to room temperature and mix it with a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. We mix everything thoroughly. Then gradually add oil to the marinade and mix everything again. And then we dip the pieces of pork into it.

Shashlik in red wine

Such an aromatic mixture can also be made with white wine. It all depends on your desire. The marinade recipe is as follows (for 2 kg of meat):

• 200 ml of dry wine;
• 700 g of onion;
• salt;
• Caucasian spices.

Pour chopped onion rings with wine. We add spices there and salt the mixture. And then in this fragrant mass we immerse the chopped pork in pieces.

Sweet and sour marinade

For 2 kg of tenderloin, you need the following set of products:

• 4 tbsp honey;
• 500 g of sour juicy apples;
• 1 PC. onion;
• 300 ml dry white wine;
• 3 tbsp vegetable oils;
• salt;
• pepper.

Rub peeled and seeded apples on a coarse grater. Chop the onion into a bowl. Mix salt + onion mass + pepper and rub the meat preparations with this gruel. In the container where you will marinate the kebab, we place meat and apple mass in layers. We mix the wine with butter and honey, and pour the pork with this marinade. Next, we send everything to the refrigerator so that the skewers are marinated there.

Marinate the neck in pomegranate juice

You will need:

• 2 kilos of pork;
• 700 ml of pomegranate juice;
• 4 things. Luke;
• 30 g rosemary;
• salt;
• pepper + spices (of your choice).

Chop the onion into large half rings and send it to the pieces of pork. Salt, pepper, add rosemary and spices. After that, mix everything and pour pomegranate juice on top. Then send to marinate in the refrigerator.

Additional Tricks

It is no secret that black pepper is more aromatic, which is taken in peas and crushed before use. Just do not rush to send it to the mortar. First, fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more aromatic, but also easier to crush.

Marinate the meat in special dishes: made of glass or clay, or in an enamel container. Never use aluminum. It can interact with the components of the marinade. As a result, at best, the taste of the kebab will deteriorate, and at worst, a poisonous residue will appear.

Want to enhance the flavor of your barbecue? To do this, a few minutes before the end of frying, sprinkle the coals with small wood shavings. If you like citrus flavor, add orange zest instead of shavings on the coals.

Among so many recipes, you will certainly find the option that will allow you to cook a barbecue masterpiece. Don't be greedy - share the link to the article with your friends. Then they will treat you with kebabs prepared according to these recipes. And I wish you an unforgettable vacation at a picnic and say: see you again.