Proper marinating of kebab and skillful cooking of it over coals will result in juicy, aromatic, tasty kebab!

Marinating shish kebab is almost a primary task, when completed we will get a juicy, aromatic, . We don’t beg for the ability to cook after marinating such a kebab on the coals. But you still need to pay special attention. It is this that significantly distinguishes kebab, cooked over a fire by one person, but marinated in different ways. These are the secrets of marinating shish kebab that we would like to tell the readers of Povarenok.

How to properly marinate shish kebab

Secret 1.
There is a lot of controversy about vinegar in barbecue marinade. We dare to advise you not to use table vinegar at all for marinating barbecue meat. It will only worsen the taste of the meat, its aroma, and dry it out, literally squeezing the liquid out of its fibers. Good meat tenderizers in marinade are fermented milk products - kefir, whey, yogurt, natural yogurt.

Secret 2.
It is good to marinate kebabs in natural mineral water. The meat is marinated in mineral water very quickly, literally for an hour, and it can already be threaded onto skewers. It is mineral water that best preserves the true taste of meat during frying, while other ingredients can drown it out, such as vinegar and other similar products.

Secret 3.
Do not use mayonnaise for marinating meat. It is not subject to heat treatment and can significantly worsen the taste of the kebab. But tomato sauce and tomato paste are quite suitable for adding them as an ingredient to the kebab marinade. But! Tomatoes in any form should not exceed twenty percent of the total volume of marinade sauce.

Secret 4.
As an acidic product to soften meat in the marinade, you can use (optional) lemon juice, pomegranate juice, or dry wine.

Secret 5.
There will be no good barbecue without onions. This is an essential ingredient in the marinade for it. Onions soften the meat and make it juicier. Typically, onions for barbecue, especially in the Caucasus and Asia, are chopped coarsely. But practice shows that the finer it is chopped, the better the meat in the marinade will be soaked in it. And to decorate a kebab with large onion rings strung on it, such an onion can be prepared during the frying process.

Secret 6.
Special attention should be paid to the spices in the marinade. This could be a store-bought barbecue spice mix. But it would be better to use your sense of taste in choosing a bouquet of seasonings for the marinade. The most important thing is that the marinade contains bay leaf, pepper, and salt. And then according to your taste. Many nationalities use marinades for meat with the addition of cumin, cloves, cumin, basil, rosemary, marjoram, nutmeg, suneli hops, coriander and other spices. To better highlight the aroma, a mixture of spices selected for the marinade can be pounded in a mortar or crushed in another way.

How to marinate meat for barbecue

The meat in the marinade must be positioned correctly so that it is better saturated with it. We lay out the vegetable mixture with spices in layers, transferring it between the next layer of meat. Then cover the meat with a plate, put a weight on top, pour in a little water so that the meat does not dry out, but is completely immersed in the marinade juice. And we marinate the meat in this way for as long as indicated in the recipe for marinating it - it all depends on the type of meat and the main ingredient of the marinade chosen as a “softener”. The tougher the meat and the less acidic the marinade, the longer the marinating period (up to 4 hours), and for soft meat 30 minutes is enough for it to absorb all the aromas of spices and seasonings.

Well, the time has come for our most favorite weekend dish - barbecue. A picnic, a trip to the country, a hike in the forest or any other outing into nature on weekends or holidays is rarely complete without barbecue. For us, this is a separate form of entertainment: string pieces of meat onto skewers, light a fire in the coals and fry them with pleasure, turning them over and salivating at the impossibly delicious aromas. The cooking process itself is the main pleasure. But it is very important that this wonderful process ends with a meal in the fresh air. This is where it becomes important how the meat is cooked, what it is marinated in, what spices and products are used. Today I want to talk about how to prepare marinade for pork kebab, what types there are and with what products and sauces you can prepare the most delicious kebab.

There are recipes for shish kebab marinade that are passed down from generation to generation, and there are classic ones. But very often we start experimenting in search of new tastes. From my own experience, I can tell you how in one summer we managed to try a dozen different recipes, just out of a search for something new and interesting. I don’t see anything wrong with this and only support it. Even when you seem to have found the same marinade recipe, after several times of preparing it you want to try another one. Either a seductive aroma will arrive from your neighbors, or you will try something new while visiting. There are always temptations and reasons.

Let's collect a small collection of marinade recipes for pork shish kebab and test them all summer. It will be very tasty tests and research, I'm sure.

Classic marinade for pork shish kebab with vinegar and onions

Why do I call this barbecue marinade recipe classic? Rather, due to the fact that our glorious past brought it to us, when it was the most popular. Many people still remember how difficult it used to be to find good, juicy and fresh pork meat. It was often stringy, dry, tough and from the parts of the body that could be purchased. There was little choice. Now we can go to the store or to the farmer's market and take the most tender shish kebab neck, which, thanks to the fatty streaks, will simply melt in the mouth even without much effort and softening marinades. Any meat could be cooked in the same marinade and the result would be quite soft. The presence of onions and spices gave this kebab its own special taste.

Since then, it seems to me, many people have really fallen in love with the very sourness that pork acquires with vinegar.

For marinade for 1 kg of shish kebab you will need:

• onions - 2-3 pcs,
• vinegar 9% - 1 tablespoon,
• vegetable oil - 1 tablespoon,
• black pepper - 1 teaspoon,
• salt - 1 level tablespoon.

Preparation:

The main thing in cooking pork kebab in vinegar is not to overcook it. If you have fresh meat, then you do not need to marinate the kebab overnight. Vinegar has a strong effect on meat, so 1-2 hours may be enough.

Prepare pork meat for barbecue. To do this, cut it into cubes measuring approximately 5 by 5 centimeters. You can use a little more, but I don’t recommend making it too small, because the pieces will dry out on the fire and the kebab will turn out tough.

Cut the onion into large rings and divide into rings. If you like to fry and eat onions, then you can cut them into slices, then it will be easier to put them on skewers between pieces of meat.

Place the pieces of meat in a large bowl or pan, sprinkle with salt and pepper, add oil and vinegar. Now mix the meat thoroughly with your hands so that each piece is evenly coated with pepper, salt, and oil. After that, add chopped onion and stir too. But keep in mind that if you are going to cook the onions and pierce the skewers, try not to break the pieces. If you have onions only to taste the meat, then you can knead them thoroughly so that the onions release their juice. It will contribute to soaking the meat in juice.

Let the meat sit in the marinade for at least half an hour. This marinade for pork kebab is good for those moments when there is no time to leave the meat to marinate for a long time. Vinegar is a fairly strong substance and its acidity quickly softens meat.

After this, you can safely go into nature and grill shish kebab on the grill.

Mayonnaise marinade with onion, coriander and paprika

Marinade for pork shish kebab with mayonnaise is a real godsend for busy people. It cooks quickly and tastes simply wonderful. And most importantly, it is simple and anyone, even the most inexperienced cook, can prepare such a kebab.

Mayonnaise already contains vegetable oil, which will envelop the meat and prevent precious juice from leaking out, and will also help the kebab brown. There is also mustard to soften the meat and vinegar, which will also definitely contribute. And of course the taste. Add some meat spices, fresh onions, and a wonderful pork kebab is ready.

For 1 kg of pork you will need:

• mayonnaise - 200-250 gr,
• onions - 7-8 pieces,
• ground coriander - 1 teaspoon,
• black pepper - 0.5 teaspoon,
• ground paprika - 0.5 teaspoon,
• salt to taste.

Preparation:

Wash the meat clean and dry. Cut into large cubes.

Divide the onion in half. Cut one half into large rings.

Place the other half of the onion in a blender and literally grind it into porridge. The onion should release a lot of juice. Pour this slurry into a bowl with mayonnaise and stir.

Salt the meat and add spices: pepper, coriander and paprika. Stir well to coat each piece with spices. Now add the sauce made from mayonnaise and onion puree to the meat. Mix everything.

Place a layer of onion rings (about half) in an enamel saucepan, then place the meat in mayonnaise on top, and the remaining onion on top of the meat. Cover with a lid and leave to marinate for 1-2 hours. More can be done if necessary.

When frying, string the onion into rings onto skewers along with the meat. Fry the kebab until golden brown. turning over from time to time. Readiness is checked by clear meat juice. Remove one skewer and cut into a piece of kebab.

Marinade for pork skewers with soy sauce will make the meat soft and spicy. The sauce gives it an excellent dark color and a pleasant taste; it tastes especially good with a naturally fermented sauce. This kebab is marinated for half an hour to several hours, and in any case the meat will turn out juicy. Pork neck needs to be marinated the least, and drier pieces, like ham or carb, need to be marinated longer. Mineral water helps the process of softening meat, but it is important that it is carbonated, this is a prerequisite.

You will need for 1 kg of pork neck:

• soy sauce - 100 ml;
• mineral water - 500 ml;
• onions - 2-3 large onions;
• red pepper - 0.3 teaspoon;
• ground black pepper - 0.5 teaspoon,
• bay leaf - 2-3 pieces;
• other spices to taste;
• salt as needed depending on the salinity of the sauce.

Preparation:

Cut the meat across the grain into medium-sized pieces, with a side of at least 5 cm, otherwise the kebab will dry out very quickly over the coals and turn out tough. Pieces that are too large will take too long to cook. It's important to find a balance.

Place the meat in a large marinating dish, preferably with a lid, so that you can put it in the refrigerator for a long time. Instead of a lid, you can use cling film.

Cut the onion into large rings and place on the meat. Sprinkle with spices. Now measure out the required amount of soy sauce and pour the meat on top. Lastly, pour mineral water over everything and stir, mashing the meat and onions a little so that they release juice and absorb the marinade.

Leave the meat to marinate in the refrigerator for 2-3 hours or overnight if you are planning a picnic the next day. Have a nice weekend!

If you are not yet familiar with such a fermented milk product as matsoni, then I advise you to definitely get acquainted with it. It is thick and airy, at the same time reminiscent of kefir and fermented baked milk, and even slightly natural homemade yogurt. Many have tried to marinate shish kebab with kefir, and if you are a fan of such recipes, then matsoni marinade is a real find for you. For taste, we will also take onions and spices. Since our marinade for pork shish kebab is fermented milk, the meat will have a light, but not intrusive, vinegar-like sourness.

You will need for 3 kg of pork:

• matsoni - 700 ml;
• onion - 1 kg;
• cumin, coriander, red pepper, black pepper, thyme - a large pinch each (more to taste)
• bay leaf - 2-3 pieces;
• salt to taste.

Preparation:

Cut pieces of pork suitable for barbecue into cubes. It is best when the meat is marbled and has thin streaks of fat, then the kebab will turn out juicy.

Place the meat in a large saucepan and immediately pour in fresh chilled matsoni. Stir a little.

Finely chop the onion; we need its juice for the marinade. But if you like to string onion pieces on skewers and fry instead of meat, cut several onions into 4 pieces to make large petals from layers of onions. These are the ones you can easily put on a skewer and fry. The rest will be solely for marinating and will need to be removed from the meat so that the onion does not burn.

Add spices to the pan and add salt to taste. Stir. You can taste the marinade and determine how salty it is and whether there are enough spices. Add pepper if you like it spicier.

Leave the meat to marinate overnight. The next day you will have an amazing aromatic kebab.

Spicy marinade for shish kebab made from white wine with chili pepper and fresh basil

Acidic liquids very often form the basis of barbecue marinade; many people love sour meat. Dry white wine can also be used for pickling. The following recipe is one of those types where wine adds flavor to the meat and makes it soft. It goes very well with fresh basil, but if you don't like it, replace it with parsley or cilantro to suit your taste.

You will need for 2 pork:

• dry white wine - 100 ml;
• onions - 3-4 pieces;
• chili pepper - 1/4 teaspoon;
• fresh basil - 50 grams;
• salt to taste.

Preparation:

Cut the meat, clean and dried with paper towels, into pieces. This barbecue marinade is also suitable for grilled steaks or roasting meat in the oven.

Chop the onion finely, put it in a bowl or pan, lightly salt it and use your hands to release the juice. Then add the onion to the meat and stir.

Pour wine over the meat, add ground chili pepper. Finely chop the fresh basil and add it to the meat. Mix everything and leave to marinate for a couple of hours, or overnight. It is best to salt the shish kebab before grilling over coals, so the meat will lose less of its juice.

Before frying, remove pieces of onion and green leaves from the meat, otherwise they may burn. Fry until golden brown and the juices clear. Bon appetit!

The main rule for preparing pork shish kebab with beer is to use exclusively live, non-pasteurized beer. Draft or craft beer, unfiltered beer - this is your choice. At the same time, you shouldn’t save money; take more expensive beer, because you only need one bottle for 2-3 kilograms of meat. Bad cheap beer can ruin the whole taste of the kebab and your mood.

Both light and dark types of beer are suitable for beer marinade; you can take stout or even wheat beer, they will add interesting notes to the meat. Avoid anything with strong sweetness or additives. It is best when there is a distinct taste of malt and hops. It is enough to marinate pork in beer for 3-4 hours, after this period the meat will turn out surprisingly soft and juicy. Spices can be added to your taste, but I recommend keeping them to a minimum: only pepper and onion. Perhaps coriander goes well with light beer in a marinade, but don’t overdo it.

You will need for 2 kg of pork:

• light or dark live beer - 500 ml;
• onion - 3-4 onions;
• ground black pepper - 2-3 pinches to taste;
• salt to taste.

Preparation:

Pork beer shish kebab is very easy to prepare. Place the chopped meat in an enamel or glass container. Place the onion cut into half rings on top, lightly add salt and mash with your hands, while mixing with the meat.

Season with black pepper from the melenka. Freshly ground pepper always gives more aroma and taste than ready-made powder.

Pour beer over the meat and onions and close the container. Let the kebab brew for three hours. After this, remove the meat, but do not pour out the remaining marinade. When you fry the meat on skewers on the grill, use the marinade for sprinkling, then the meat will turn out very juicy and aromatic. There will be no alcohol left in the finished kebab; it will evaporate under the influence of high temperature.

The beer marinade produces a very soft and juicy kebab; the tenderness of the meat can be compared to the effect of kiwi, but it will not fall apart so much. Just very tender and melts in your mouth. Try it, you will definitely like it.

Pork skewers marinated in Dijon mustard and coriander

I don’t know about you, but just the name makes my mouth water. Imagine two delicious spices, Dijon mustard and ground coriander, their smell and taste, and imagine a juicy fried pork kebab. Now put it together. But it’s better not to pretend, but immediately run to cook. And all because the marinade for mustard kebab does not require several hours of preparation. At least immediately to skewers and grill. Mustard has amazing properties for marinating and tenderizing meat. I already talked about this in an article about ways to prepare soft and juicy kebab. She even turns lean beef into something tender and divine.

To make the kebab in mustard tastier and more aromatic, take Dijon mustard, which is prepared with the addition of a small amount of wine or wine vinegar (which is more common) and therefore has a very slight sourness. But don’t take mustard with grains; we need one-corned crushed sauce, because we marinate the meat in it.

What's most interesting about this marinade is that you don't have to use onions. Only at will and for taste. And without onions, the meat will turn out very soft, and the taste will be more pronounced. The pungency from the mustard will disappear during the frying process, leaving only the aroma.

You will need for 1 kg of meat:

• Dijon mustard without seeds - 2 tablespoons;
• ground coriander - 1 teaspoon;
• ground black pepper - 0.3 teaspoon;
• onions to taste,
• salt to taste (add before frying).

Preparation:

This is an ideal marinade for barbecue if you did not have time to prepare in advance or the opportunity to fry a barbecue appeared very suddenly. It is also ideal for a long trip to the dacha, because you can eat it in just half an hour.

All you need to do is cut the meat into pieces. Large or small depending on your preferences and grill.

Then put the meat in a bowl or saucepan, add mustard, sprinkle coriander on top (be sure to ground it, not seeds) and grind the pepper. Mix everything thoroughly so that the mustard and spices cover the meat on all sides in an even layer. Leave for a short time, for example until the coals in the grill reach the desired temperature.

When the coals are ready, thread the meat onto skewers, add salt to taste right on the skewers and place on the grill. Do not turn over too often, let the meat be sealed with a crust on one side, this will make it much juicier.

If desired, you can let the meat sit longer, but you don’t need to leave it overnight. This is only necessary for very tough beef, but definitely not for tender pork.

You will be surprised at the wonderful and unusual taste of this kebab, and especially at how it turns out so soft and juicy in such a short period of marinating time. Urgently adopt this marinade recipe and cook kebabs in mustard to your satisfaction.

Pomegranate marinade for the most tender pork kebab - a simple recipe

Those who have never cooked kebabs with pomegranate marinade may be surprised by the bright red color of the meat and even mistake pork for beef, for example. But this is pork, it’s just that pomegranate juice colors it very well when marinated. In terms of its effect on meat, pomegranate juice is one of the strongest marinades, so you should not marinate meat in it for a long time. Don’t leave it overnight, let it marinate for 1-2 hours and the kebab will turn out excellent.

Marinade for pork shish kebab with pomegranate juice is suitable for a juicy fatty piece of neck, and for lean ham or carbonate, and for the shoulder blade. This is a universal marinade and you can also select different spices for it; it will turn out delicious with Caucasian herbs and ordinary herbs. Black and red pepper will add spiciness; you can use a little chili.

You will need for 1 kg of meat:

• pomegranate juice - 1 glass;
• onions - 2-3 pieces;
• black pepper - 1/4 teaspoon;
• aromatic spices to taste (hops-suneli, coriander, cumin, thyme, ground ginger);
• fresh herbs (parsley, cilantro);
• salt to taste.

Preparation:

Freshly squeezed pomegranate juice is best for pomegranate marinade. To do this, buy pomegranates and, after peeling, squeeze out the juice, put the grains in a ziplock bag and roll over them with a rolling pin until they all burst and the juice flows out.

Cut the meat into pieces, pepper and add aromatic spices. Mix very thoroughly.

Cut the onion into thin rings, add to the meat and remember well with your hands, stirring and squeezing out the juice. Add a few sprigs of parsley and cilantro without chopping them. This way they will give off their flavor to the marinade, but they will be easy to remove from the meat and will not burn on the grill.

Pour pomegranate juice over the future kebab. Remember that the meat should not float in the marinade, it should envelop it, cover it and be absorbed. Stir again, squeezing the meat so that the juice is better absorbed. Leave to marinate for at least an hour.

Before frying and threading shashlik pieces onto skewers, remove any stuck onions and herbs. Fry until cooked and juice runs clear when cut.

Bon appetit. Shish kebab in pomegranate juice is one of the most delicious and memorable recipes.

Marinade for shish kebab with tomato juice and dry wine - video recipe

Have a nice weekend and delicious kebabs!

Spring has arrived, and with it kebabs. I don’t know how it is in other regions where the warmth comes earlier, but in our country mass barbecue trips take place during the May holidays - people go to picnics and summer cottages, and it’s almost impossible to imagine without aromatic juicy meat on skewers or a grill. And today I will tell you a few proven recipes, I hope they will be useful to you.

It seems to me that the love of fire-roasted meat is some kind of primitive instinct that almost everyone has. Probably, our ancestors also enjoyed mammoth meat fried over a fire, otherwise how can one explain the truly hypnotic effect of these pieces on humans? After all, even when you smell the barbecue being cooked, you are already eager to taste it. It is no coincidence that there is an expression “the kebab basin is pleasing to the eye.”

There are so many recipes for delicious marinades, and the authors assure that each recipe is the best, and the meat is the most tender, that the thought involuntarily comes that kebab is simply such a tasty dish in itself that goes well with different dressings. Therefore, feel free to try the recipe you like from my post and enjoy. Or you can try all the different flavors by marinating differently each time. I'm all for experiments!

Of course, kebabs can also be cooked in the oven, but what can compare with meat baked on the grill? Spring sun, young leaves on the trees, happy faces of friends and a juicy treat - what could be better?

What meat to choose for barbecue

The generally accepted opinion is that the best meat for barbecue is pork neck, and here it is impossible to disagree. Although true experts also talk about the back leg of a pig, the neck is still the most popular option.

Some people think that the classic is lamb kebab. But what’s interesting is that when we were vacationing in Abkhazia, the owner of the house where we lived regularly organized barbecue picnics for us - luxurious feasts. At the same time, he himself, a professional barbecue griller, did not welcome lamb, saying that it was considered dirty meat, because lamb eats everything. But, since the vacationers definitely wanted to eat lamb, he prepared both options. I can say that the kebabs made from pork were juicier and tastier. I will write about lamb kebabs later, but today all the recipes for pork neck kebabs that I or my friends have tested.

How to choose the right pork neck? There are a lot of tips on various blogs, like pressing on the meat and something else. But I will tell you my method - I just come to the market where I usually buy meat, and there is always a fresh, beautiful neck there. I buy it, I don’t press anything, I don’t check it, I don’t conduct chemical tests, as various experts advise. It’s already clear from the appearance of the meat if it is old or weathered. But at the market they always give me a good piece of neck, in my opinion, nothing needs to be complicated. If you are buying meat for the first time, just tell the seller: “Give me a good piece of neck for a barbecue” - and they will give you everything.

If you come to the market for meat, then at the same time go to the counter with spices, which are sold by weight. You can tell the seller that you need spices to marinate this much meat. The seller usually professionally adds different spices, which results in a very tasty set for barbecue!

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

The ideal size of pieces of meat for barbecue is approximately the size of a box of matches. That is, not a very large parallelepiped with a slightly elongated shape. If there is fat, then cut off the excess, leaving only a thin strip. They say that “a big piece makes a mouthful”, but in the case of kebab this is not true, because the meat will be raw inside, or you will have to fry it for a long time and there is a danger of drying it out. Since kebab is often eaten from a skewer, a piece should be just enough for one bite. Try to cut so that there is nothing hanging from the piece, as this will simply burn.

How to marinate shish kebab correctly

For the marinade, use an enamel, glass or ceramic container. By no means aluminum. Since it is a heavy metal, and poisonous, and when interacting with an acidic environment, it oxidizes, spoils the taste of the kebab, and may even add harmful substances to your body.

In order for the onion to give more juice, some people prefer not to cut it, but to grind it in a blender.

If the marinated meat is in the refrigerator, then about an hour before cooking, you need to take it out and leave it at room temperature. Then you can fry the kebab faster and it will be juicier. After all, it takes more time to cook cold meat, and there is a danger of drying it out.

There is an opinion that salt should be added at the very end of marinating or even salted on the skewer. Because salt draws the juice out of the meat and it will turn out drier if it is marinated with it. But here everyone decides for themselves. In this article I present these and other recipes. I usually add salt at the last minute.

A classic set of spices for barbecue: 1 teaspoon black pepper, 1 teaspoon ground cumin and 2 teaspoons ground coriander. You can also add ground or chopped bay leaves.

In many kebab recipes, there is no need to write the amount of ingredients; it is clear that we take a piece of meat that we bought at the market, and it can be more or less. Add salt and seasonings to taste, and enough marinade to cover the meat completely.

How to grill shashlik on a grill

What to choose - a skewer or a grill? I don't think there is any fundamental difference. We fry any meat on the grill - it’s faster and easier. Although it’s nice to eat barbecue from skewers, I immediately remember how I was on a picnic as a child and ate from a skewer.

To prevent the meat from sticking to the skewer or grill, you need to wipe them with vegetable oil or lemon juice and ignite them for a couple of minutes.

Don't turn the meat too often. It’s better to let it set on one side, then turn it over and let it fry on the other. This is how it turns out the most delicious.

To check if the meat is done, pierce it with a knife. If blood comes out, then it is still raw; if the juice is clear, then the meat is ready. If nothing comes out, you may have overcooked your dish.

When the kebab is ready, you can put it in a pan and simmer for a couple of minutes on the fire. This makes it even more tender.

How to marinate pork neck kebab so that the meat is juicy

How to marinate the neck so that the meat is juicy?

First, I will write what everyone probably knows. The meat should be fresh, chilled, and not frozen - this makes the most delicious kebabs.

Although, I admit that I have also made it from frozen - from buckets of marinated kebabs that are sold in the supermarket, it also turns out delicious. Apparently, I’m not an esthete) But still, the best result is when you buy fresh meat and marinate it yourself, and there’s nothing very complicated about it.

I find the best marinade is just add onion, salt and pepper and let sit. I have a friend who is a barbecue professional, her dad has a barbecue, and she marinates perfectly, in her own juice. Enough onion, salt and pepper to make a wonderful, juicy neck kebab. But, if you want to try something more original, then I offer you other options for marinades.

In general, the most delicious kebab I tried was the one I cooked for my birthday, and it was the simplest. Now I will tell you how to do it.

The secret ingredient to a good marinade is onion. You need to take an equal amount of onion and meat, at least in volume, onion is lighter in weight. That is, per kilogram of neck is about half a kilo of onion, and then see for yourself that the volume is approximately the same.

Products:

• Salt,
• Pepper,
• pork neck – 1 kg,
• onion – 300-500 gr.

1. Cut the pork neck into pieces, not too large, about the size of a matchbox. Cut an equal amount of onion into rings.

2. I don’t know exactly about salt, but many people recommend adding salt at the very end, and that’s what I did. Add pepper, mix well.

3. Someone crushes onions with salt, then puts meat in it. I mashed the meat and onions well. Experiment here yourself.

4. Cover with a lid or cling film. Place in the refrigerator overnight. Before cooking, add salt to your taste. Thread the meat onto skewers or into the grill.

5. Fry on the grill until done.

How to properly soak pork barbecue meat in vinegar? Marinate pork for barbecue

Although I write above that my favorite marinade is salt, pepper and nothing extra, but for many such kebabs lack piquancy, and they consider the most delicious kebab marinated in vinegar, this is the so-called Soviet taste from childhood. Therefore, I will share this recipe.

Products:

• Pork (neck) – 1.5 kg,
• Onion – 700 gr,
• Vinegar 9% – 50 ml,
• Salt – 1.5 tsp,
• Pepper – 1 tsp.

The most delicious kebab is obtained by using apple or wine vinegar.

1. Cut the meat into small pieces of 3 cm.

2. Cut the onion into rings.

3. Now put it in layers in a pan. Meat – onion – a little vinegar – salt, pepper. Pour a little vinegar onto the eye; in total, about 50 ml should be used. Repeat layers.

4. Leave for an hour in a warm room. Then mix and put in the refrigerator.

5. For greater effect, you can do a press.

6. So, the next day, when the meat has marinated, we string it onto skewers or put it on a wire rack.

7. And fry on the grill until done.

Should I string onions onto skewers? Everyone decides for themselves. Some say that it is strictly forbidden, since onions spoil the meat when fried. Some people love fried onions. I fry without onions.

How long does it take to marinate pork kebab in mayonnaise? Duration and stages of marinating meat

Pork kebab in mayonnaise is perhaps the recipe around which there is the most controversy. Someone is judging. As one of my friends with Georgian roots said, “putting chicken wings in mayonnaise is bad manners.” Needless to say, after that we didn’t invite her to picnics; we don’t need arrogance, the main thing is that it’s delicious. I really think the best option for dry chicken meat is mayonnaise. But many people also use it for pork.

I have no prejudice against mayonnaise when frying. I think that mayonnaise does its job much better than sour cream. After all, mayonnaise is essentially vegetable oil. That is, it helps create a crispy crust. And sour cream is essentially milk, that is, water. What can it contribute? I can’t forget the experiment of the brilliant chef Oksana Putan, when on one baking sheet the chicken was coated with mayonnaise, and on the other with sour cream, the second one turned out pale and unpresentable. And if you are afraid of chemicals, then make your own mayonnaise, it is very simple.

Products:

• Neck – 1.3 kg,
• Onion – 600 gr,
• Spices – 2 tbsp. l.,
• Salt – 1 tbsp. l.,
• Mayonnaise – 300 gr.

1. Wash the meat and dry with paper towels. Cut into medium pieces and place in a bowl.

2. Add salt and spices (to taste, for example, a set for kebab).

3. Grate one onion on a coarse grater or grind with a blender. Its juice will soak the meat.

4. Cut the rest of the onion into thick rings.

5. Add mayonnaise and mix well.

6. Cover the meat with a lid and place in the refrigerator overnight.

7. Fry the meat on the grill for about 30 minutes, turning regularly.

After 30 minutes, the kebab is ready.

How to properly marinate pork kebab in vinegar and mayonnaise? In fact, there is a recipe that combines mayonnaise and vinegar. This is how one of my friends does it. First, a liquid marinade is prepared: 9 percent vinegar is diluted with water in a ratio of 1 to 4. The meat is mixed with onion, cut into rings, then poured with the marinade. Leave it like this overnight or for five hours. Then, about one hour before frying, the vinegar marinade is drained and mayonnaise is added to the meat. The kebab turns out unusually soft and juicy.

Marinade for pork shish kebab with lemon and mineral water

If you don’t have much time before your picnic, I recommend you try this option – marinade with lemon, onion and mineral water. The meat is ready for frying in 1-4 hours, no longer, because if left overnight, it will become bitter due to the lemon. Mineral water adds softness, and lemon adds a pleasant hint of flavor.

Products:

• Pork – 1 kg,
• Onion – 250 gr,
• Lemon – 2 pcs.,
• Seasonings to your taste (for example, barbecue mixture) - half a tablespoon,
• Salt – 2 tsp. or to taste
• Mineral water – 0.5 liters

1. Cut the pork neck into large pieces, approximately 2-3 cm in width and length.

3. Cut the onion into rings.

4. Cut the lemon into slices.

5. Place meat, lemon, onion, seasonings in a saucepan and add salt to taste.

6. Stir and pour half a liter of mineral water there.

7. Let it sit in the refrigerator for two to four hours.

8. Place on skewers or place on a rack.

9. Fry on the grill until done.

Shish kebab on kefir. How to soak pork kebab in kefir to make it juicy?

Shish kebab with kefir is also a classic and popularly accepted option. Some say that it turns out to be the most tender. And it’s not difficult to do. Just meat, onions, spices and pour kefir. This marinade is enough for half an hour.

Products:

• Meat – 2 kg,
• Kefir – 1 liter,
• Onion – 500-600 gr.,
• Spices for barbecue,
• Salt,
• Ground black pepper

1. We do not cut the meat into small pieces.

2. Cut the onion into half rings or large pieces.

3. Crush the onion with your hands, mash it so that it releases the juice. We don’t add salt, just pepper. Season the meat and onion thoroughly separately. Add other spices to taste, for example, ground bay leaf, or leaves, as you prefer.

4. When the onions and meat with spices have been mixed separately, combine everything together and mix.

5. Pour kefir over everything so that it covers the meat completely, mix well again.

It is not recommended to put kebab marinated in kefir in the refrigerator; it is better to keep it at room temperature for 2-3 hours.

6. Leave at room temperature for 2-3 hours. Now the meat needs to be salted, that is, about an hour before cooking. Alternatively, you can salt it directly on the skewers.

7. That’s it, we can fry. Delicious kebabs are ready.

How to marinate pork kebab in mineral water?

This is also a popular way to marinate meat for barbecue. It turns out very tasty. Above I write about a recipe for a marinade made from mineral water with lemon. But I decided to write separately about the mineral water marinade, since it is still different, and you can safely leave it to marinate overnight.

Products:

• 1.5 kg meat (neck),
• 3 onions,
• bay leaf,
• Pepper mixture,
• Salt,
• Mineral water,
• Barbecue seasoning

For marinade, it is best to choose highly carbonated mineral water.

1. Cut the meat into pieces

2. Cut the onion into half rings. Salt the onion a little so that it releases its juice.

3. Salt the meat a little too. Shake the onion well with your hands, add three bay leaves chopped into pieces, and mix with the meat.

4. Sprinkle with a mixture of peppers and seasoning.

5. Fill with mineral water.

6. Cover the meat with cling film. You could put it in the refrigerator for six hours or overnight, or you could leave it at room temperature for an hour and a half to two hours.

7. Then string it onto skewers and fry on the grill until done.

Marinated in tomato juice. Recipe for pork shish kebab in tomato juice

A very tasty marinade option is tomatoes or tomato juice. The kebabs are juicy, soft, and delicious.

Products:

• Meat – 2 kg
• Tomato juice – 0.5 – 1 l
• Onion – 300-500 gr.,
• Salt,
• Black pepper, coriander, basil, suneli hops (to your taste)

1. Cut the meat into pieces. We cut the onion into rings, half rings or finely. Salt, add spices.

2. Pour tomato juice over everything so that it covers the meat completely. Mix the meat. Leave for 1-3 hours, longer if possible.

3. Thread onto skewers.

4. Now you can fry. The shish kebab turns out very tasty.

Video recipe for kebab from Stalik Khankishiev

Recognized master of making shish kebab is Stalik Khankishiev. I suggest watching the video where he talks about all the intricacies of marinating and frying meat. True, the recipe shows this using beef as an example, but, of course, pork is also suitable.

Stalik believes that the most important thing is not the marinade, but choosing the right meat and frying it correctly. We cannot but agree with this!

Products:

• Meat – 1.5 kg,
• Onion - three large onions,
• Black pepper – 1 tsp,
• Ground cumin – 1 tsp,
• Ground coriander – 2 tsp.

1. Cut the onion into half rings. Sprinkle with salt and squeeze it with your hands so that the onion releases juice.
2. We cut the meat into small pieces. Add spices. For one and a half kg of meat approximately 1 tsp. with a heap of black pepper, 1 tsp. ground cumin and 2 tsp. coriander
3. Marinate the meat for about two hours. Then we string it onto skewers, removing the onion from the meat (it will burn anyway).
4. During frying, Stalik recommends placing herbs - thyme (or rosemary) - on skewers with meat, to give a very wonderful aroma to the kebab. Fry until done.

So, I have given many different kebab recipes in this post. Experiment with them. What's your favorite tried and true recipe? Write in the comments!

Greetings, our dear readers. Spring is just around the corner, the first warm days are here, it’s time to fry pork kebabs. As they say: open the barbecue season. Shish kebab is an amazing dish with very tasty meat. The fire and smoke add a piquant taste to the meat. Yes, this cannot be cooked in the oven.

Today we will talk about classics, almost. Traditionally, kebab is made from pork. The meat is not expensive, but juicy and soft. You can always please your family and friends with this dish.

There are several simple tricks that everyone should know about. Then the kebab will turn out amazing. Today we'll talk a little about this.

Also in the last article we already talked about juicy recipes, you can read it, there is one awesome recipe that makes even the driest meat juicy and tasty:

Well, now let’s get started and look at the recipe according to which we have been preparing delicious pork kebabs for a very long time and often.

Subtleties of preparation and cooking.

Meat for barbecue.

When it comes to pork, it is best to use the neck or neck. We usually take collards. You should always choose fresh, chilled meat. If necessary, you can remove films and excess pieces of fat. But don’t remove a lot of fat, it adds juiciness to the meat.

How to cut meat for shish kebab.

It is best to cut the pork into equal square pieces 3-5 cm wide. If you cut the meat too finely, it will be dry. If the meat is in too large pieces, it will remain raw in the middle.

Preparing coals for barbecue.

Kebabs cooked on the firewood of fruit trees are especially aromatic. But you can cook excellent shish kebab on regular coals. Moreover, if you don’t buy coals, you can make a fire using birch wood. They produce more heat and do not smoke much.

If you have a barbecue, then everything is extremely simple. If there is no barbecue, then you need to show ingenuity and a little work to organize a place for preparing barbecue. You can start a fire right on the ground.

If you want to cook several servings of shish kebab, then you need to prepare a place that will keep the heat longer from the heat. You can build something similar to a barbecue from bricks or scrap materials. You can dig a small rectangular hole and make a fire in it. It is important to take into account that in order for the firewood to burn out, oxygen must reach the bottom of the pit. To do this, we either make access for oxygen from the side, or stack the firewood in a house (tent).

How to grill shish kebab.

1. Do not turn the meat too often, this can cause it to become dry. Only at first do we turn the meat quickly. You will get a small crust, and then fry as usual.
2. Periodically sprinkle the meat with the remaining marinade, wine, beer diluted with water... this way the meat will not be overcooked and will retain its juiciness.
3. Do not allow the flame to appear, otherwise the meat will burn.
4. If the heat is not enough, turn the coals around or fan them slightly (do not allow the flame to burn). This procedure is best done after removing the skewers from the heat.
5. The readiness of meat can be checked in several ways: cut the largest piece of meat, the juice should be clear; pierce the meat with a knife; if the meat is soft, then it is ready (again, pay attention to the color of the juice).
6. The temperature from the heat can be checked by holding your hand over the coals in the place where you plan to fry the meat.

A few words about the barbecue marinade.

Today we marinate shish kebab in onions. Onions have the ability to perfectly soften meat. In addition to the technology described, you can use several more of its variations:

1. Marinate the meat in onion juice. This method of pickling gives excellent results, but it is not always possible to obtain onion juice.
2. Grind the onion using a meat grinder, blender or grater and marinate the meat in this gruel. The meat is marinated perfectly. But onions have the ability to caramelize, and if you leave pieces of meat in the onion “breading”, it will burn very quickly. A friend suggested a solution - wash the meat in dry wine before cooking.
3. If you need a very quick result, then you can use the recipe described below, but in addition to onions and spices, add highly carbonated mineral water to the meat.

Classic: pork kebab.

This recipe is quite common, but we do it better than anyone, so we’ll describe it first. Quite simple, it takes time to marinate, it’s better to start in the evening in order to cook kebabs the next day.

Ingredients:

• Pork neck - 1.5 kg;
• Onions - 500 g.

For the marinade:

• Onions - 1 kg;
• Salt - 2 tsp;
• Ground black pepper - 0.5 tsp.

For pork kebab, it is best to choose the neck or neck. We cut the meat into equal pieces with a side width of 3-5 cm. If desired, you can make small cuts or punctures along the fibers, but this is not a mandatory procedure.

Peel the onion and cut into large rings or half rings.

Part of the onion can be left for stringing on skewers.

Place the meat, onions and spices in a suitable container. If desired, you can add any spices and seasonings to your taste.

Mix the meat and onions well. You need to knead the meat and onions until the onions become soft and acquire a dark shade. The juicier the onion, the better.

The mixing process may take from 10 to 20 minutes.

We tamp the meat and onions into a suitable container and leave to marinate, ideally overnight.

If you need to speed up the marinating process, you can pour highly carbonated mineral water over the meat, then the meat will be ready in 1-2 hours.

Step 6.

The meat can be threaded along the grain onto skewers in its pure form, or you can alternate it with onions, tomatoes, bell peppers, eggplants, zucchini, potatoes, or other vegetables to your taste.

We fry the meat with onions, and we use fresh onions not from the marinade.

The onions from the marinade have already given up all their juice to the meat, and they don’t look very marketable, so we cut the fresh onions into rings.

Alternately string pieces of meat and onion rings onto skewers.

Thread larger pieces of meat onto the center of the skewer, smaller pieces along the edges.

It is necessary to prepare all the skewers before sending them to the fire.

We check the temperature over the fire with our hands and place the skewers over the coals.

Important! The fire must burn well so that there are no flames, otherwise the kebab will burn.

As the meat cooks, you need to turn the skewers.

This should not be done too often, as otherwise the meat will turn out dry. During the cooking process, the meat should be periodically sprinkled with the remaining marinade diluted with water, wine or beer.

We monitor the temperature above the coals. If necessary, you can lower or raise the skewers/grill. If it is not possible to adjust the height of the skewers, then, depending on the need, you can either lightly sprinkle the coals with water, or mix them and inflate them.

The readiness of kebabs can be checked in several ways:

— You can cut the largest piece and check the color of the juice, it should be transparent.

— You can pierce the meat with a knife, if it is soft and the juice is clear, then the kebab is ready.

Serve the kebab hot, after removing it from the skewers. It is best to serve meat with bread, sauces and a large amount of herbs, bon appetit!

Pork kebabs according to a very quick recipe (video).

Here is a good video on how to make shish kebab quickly, and it will turn out very tasty. Plus there are several secrets on how to make really tasty kebab. Let's look:

Vinegar marinade for pork shish kebab with mustard.

A very aromatic and spicy charcoal dish. For this kebab, choose pork neck for marinating. The marinade includes fresh vegetables, a little mustard and vinegar. The taste will be amazing.

We will need:

• Pork neck - 1.5 kg;
• Onions - 2 pcs;
• Garlic - 5 cloves;
• Tomatoes - 2 pcs;
• Red bell pepper - 2 pcs;
• Vinegar 9% - 4 tbsp. spoons;
• Mustard - 2 tbsp. spoons;
• Vegetable oil - 50 ml;
• Salt - to taste;
• Seasoning - to taste.

Prepare the meat, rinse and dry. Cut into portions, removing excess fat and veins. Transfer to a deep bowl.

Do not cut off all the fat, it will only add juiciness.

Peel the onion and garlic. Cut the onion into half rings, chop the garlic finely, and place in a bowl.

Cut the tomatoes into quarters, remove the core and seeds from the sweet pepper, and cut into rings. Add to the pork, mix everything together with your hands.

Then add the spices, I use natural barbecue mix, grill seasoning. Mix well.

Pour in vegetable oil and vinegar. Add the mustard, then mix thoroughly until each piece is coated with the marinade.

Cover the bowl with meat and put it in the refrigerator to marinate for 4-6 hours, or better yet, leave it overnight.

Before frying, thread the pieces onto skewers and fry over coals until cooked. Have a delicious picnic, bon appetit!

Pork kebabs in beer marinade.

Pork kebabs, or rather pork brisket, are for lovers of fatty kebabs with a lot of fried lard. Fatty meat does not require a special softening marinade, so beer acts as a flavoring agent in this recipe. Lard marinated in beer turns out very aromatic, with the taste of hops.

Everything is prepared quite quickly, it will take about 3 hours.

Ingredients:

• Pork belly - 600 g;
• Onions - 2 pcs;
• Light beer - 0.5 cups;
• Salt to taste;
• Pepper to taste;
• Spices to taste.

Cut the meat into pieces, the onion into thick circles. Combine everything in a container, add salt and pepper to taste, stir, rubbing the spices into the meat.

Pour in cold beer and leave for 1 hour.

Thread the meat and onions onto skewers.

Fry pork belly kebab over moderately hot coals until crisp.

Fatty kebab should always be served hot; when cold it loses its taste, and not everyone likes frozen lard. Therefore, if such a pork belly kebab has cooled down, it can be easily reheated in the microwave. It is best to serve pork kebab with vegetables, citrus slices and herbs.

Awesome marinade for pork shish kebab with matsoni (kefire) (video).

We made pork kebabs according to this recipe as shown in the video. For those who cannot get matsoni, like us, we tried it for the first time with kefir. It’s also very tasty, so we recommend everyone try it.

Marinade with nutmeg and lemon juice.

You will get unusually tender, spicy pork kebabs if you first marinate the meat in nutmeg and lemon juice. An excellent snack in nature will bring a lot of pleasant impressions.

We will need:

• Pork - 1 kg;
• Red onion - 8 pcs;
• Nutmeg - 4 tbsp. spoons;
• Juice of one lemon;
• Salt - to taste;
• Ground black pepper - to taste;
• Seasoning for pork - 1 tbsp. spoon.

Cut the onion into rings and place some in a deep bowl. Place the sliced ​​pork on top. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.

Then, in a separate bowl, mix the second part of the red onion with the juice of one lemon, while crushing the onion until juice forms. Transfer the marinade to a bowl and mix thoroughly. Cover the dish and marinate in a cool place for 6 hours or more.

Fry the meat on skewers on the grill until a nice crust forms. Have a good mood, bon appetit!

That's all for us, write your opinion in the comments. Also join us on Odnoklassniki and support us on our channel in Yandex.Zen. Goodbye everyone and see you in new releases.

Pork kebabs: the best recipes with juicy and tender meat. updated: April 25, 2018 by: Subbotin Pavel

As many people as there are in the world who love aromatic meat fried over an open fire, there are just as many ways to marinate kebab. Marinades soften meat and add a variety of flavors to the finished dish. They are, as a rule, mixtures of various seasonings, oils and other products. Marinating meat for barbecue is a whole science. It is full of a lot of nuances and its own established features.

A little theory

Every person who considers himself an expert in the field of barbecue must somehow solve the issue of preparing juicy, tender and tasty meat. This is especially true if you have to work with frozen meat.

Marinating meat for barbecue is a so-called chemical method of softening tough meat. During this process, the protein network of the product is destroyed. In addition, marinating reduces the cooking time of the product.

All kinds of marinades are traditionally divided into three main groups:

• acid-based marinades;
• based on enzymes;
• fermented milk products.

All marinades affect the protein structure of meat with varying effectiveness.

• vinegars;
• guilt;
• lemon (lime) juice;
• tomatoes.

Fermenting marinades naturally “age” meat by softening muscle fibers and connective tissue, thereby reducing toughness. The effect of this pickling method depends on enzymes contained in a number of fruits: pineapples, papaya, kiwi, figs and others.

The useful work of these enzymes at normal temperatures is negligible. But at temperatures (60–70 degrees Celsius) in the initial stage of cooking barbecue, their effect is maximum.

Fermented milk products (katyk, kefir, natural yogurt) acidify the meat only slightly. They do not make its surface in contact with the marinade more rigid, as is the case with acidic marinades

Calcium, which is present in large quantities in dairy products, also plays an important role in softening and “aging” meat. It activates the enzymes present in meat, those that break down proteins.

It is necessary to clearly understand that not every meat is marinated. It is traditionally believed that shish kebab, for example, made from lamb, does not need marinade at all. Its aroma is so recognizable that the presence of other flavors will only ruin everything. Pork, like beef, lamb, even poultry, simply needs to be properly marinated. Otherwise, the kebab will turn out dry, tough and completely tasteless.

You also need to take into account the compatibility of different spices both with each other and with the product used and other components of the selected marinade.

Another important point is whether you need to salt the kebab at all, when to salt it and what kind of salt to use. Most often, ready-made kebab is salted, but it is better to prepare coarse salt. Fine salt can easily oversalt a dish.

And finally, the basic “kebab” wisdom, the answer to the question – “how long to marinate the kebab and at what temperature?” The main thing here is not to “overdo it” with time. Keeping meat in the marinade for a long time will lead to its tastelessness and decomposition into fibers.

The simplest ways to marinate meat for barbecue

Let's start with the simplest options for marinades. After properly preparing the meat for the future barbecue, cutting it into portions, it can be marinated as follows:

• soak for 12 hours in kvass or kefir; older meat (from adults) needs to be soaked for a day or more;
• mix with good wine vinegar or citric acid solution and keep in the refrigerator for about two hours;
• prepare and use a mixture of lemon juice with parsley, ground black pepper, salt;
• soak in a mixture of cool drinking water and kvass, taken in half, with the addition of a small amount of honey and finely chopped onions;
• just mix with onion pulp (grind in a blender), taking about a quarter of the onion from the meat mass;
• for kebab in sour cream - pour the meat either with pure sour cream, or its mixture with natural yogurt with the addition of ground ginger and salt.

Dry marinades for meat

Classic vegetable marinade

You will need:

• two carrots;
• two onions;
• five cloves of garlic;
• 100 g peeled walnut kernels;
• two tablespoons of tarragon and parsley;
• 50 g butter.

You can effectively marinate meat for barbecue using a classic marinade, popular in pre-revolutionary Russia. For it you need to finely chop carrots, onions, grind garlic cloves and walnut kernels through a press. Also chop the parsley and tarragon as finely as possible. Mix everything.

Then add softened butter. Mix everything thoroughly. The prepared marinade can be used for any meat and poultry.

Dry mixture in Uzbek style

You can deliciously marinate lamb shish kebab in the following mixture based on onions. The meat, cut into portions, must be salted, seasoned with ground black pepper, then mixed with finely chopped onions and cilantro. Place everything in a saucepan, compact tightly and put it in the refrigerator for six hours.

The second version of this marinade is to mix pieces of lamb with chopped onions, black pepper, coriander, and cumin, ground in a mortar. Further actions are the same. Many experts consider this marinade for lamb kebab to be the best.

Recipes for marinating shashlik based on vegetable oils

Option 1

You can quickly marinate beef or lamb kebab as follows. You should mix half a glass of vegetable oil with onion pulp, ground black pepper, and crushed garlic through a press. Mix everything, add salt. Then pour the marinade over the pieces of meat and let sit for about half an hour.

Option 2

You can also quickly and correctly marinate shish kebab by mixing vegetable oil with ground red pepper (to taste). Let the meat soak in this marinade for about an hour.

Option 3

A classic way to quickly marinate meat (beef, pork or lamb). Grind a couple of onions in a blender bowl, adding a small amount of water. Massage the pieces of future kebab with onion gruel in a separate bowl, adding a little mustard. Add a little vegetable oil. Mix.

Use black peppercorns for flavoring. They need to be quickly heated in a frying pan, then crushed with the flat side of a knife and added to the marinade. Instead of black pepper, you can use crushed star anise, cumin, tomato juice or puree. Marinating time is from half an hour to several hours.

Various marinades for delicious barbecue

Special (for lamb)

You will need:

• a couple of small onions;
• half a kilo of ripe tomatoes;
• garlic clove;
• dill, basil, cilantro;
• cumin, coriander, black peppercorns;
• salt.

To prepare the marinade, grind salt and spices in a mortar. Take two tablespoons of salt, one tablespoon of coriander, a pinch of cumin, a few peas of black pepper. Scald the tomatoes with hot water and remove the skin. Then pass them in a meat grinder, together with onions, herbs, and garlic. Pour the resulting mixture over the lamb pieces and cover with something. Keep in the cold for at least an hour.

Azerbaijani marinade

You will need:

• a bunch of dill, parsley;
• salt;
• black peppercorns;
• a pair of onions;
• a teaspoon of dried barberry;
• 50 ml wine vinegar.

The meat, chopped as “for shish kebab,” should be placed in a glass bowl, salted, and seasoned with black pepper ground with a mortar. Add finely chopped herbs, onions, sprinkle with barberries, pour in wine vinegar. Mix everything, close the lid. Keep in the refrigerator for four hours.

Tatar marinade

You will need:

• half a glass of whey;
• a glass of white table wine;
• half a glass of gooseberry juice;
• half a glass of olive oil;
• half a dozen cloves of garlic;
• one onion;
• celery stalk;
• 50 g dried basil leaves.

An excellent, although complex, marinade. In a separate glass bowl, mix white wine, whey, olive oil with gooseberry juice. Finely chop the vegetables, chop the basil, add to the marinade. Mix everything. Salt and season with ground black pepper. Marinate the meat in the prepared mixture for at least three hours in a cool place.

Marinade for quail kebab

For the marinade for dozens of quails you will need:

• 4 liters of drinking water;
• salt;
• cumin;
• coriander.

Grind two tablespoons of salt, one tablespoon of coriander, and a pinch of cumin with a knife or mortar. Pour four liters of water into a large container with spices. Mix salt and spices thoroughly.

Peel the quail, rinse, and place in the marinating solution for half an hour.

BBQ marinade

A good option for grilling or grilling lamb, pork ribs, steaks, and chops.

You will need:

• thyme, oregano, coriander, dried celery, ground chili pepper - one teaspoon each;
• basil, dried onions, mustard powder, dried garlic - two teaspoons each;
• paprika powder - two tablespoons;
• brown sugar, hot red pepper, cumin, ground black pepper - half a teaspoon each;
• two chopped bay leaves.

Grind all the spices and herbs in a mortar. Rub ribs or steaks with the mixture. The remaining marinade can be placed in a jar and stored for at least two months.

Red wine marinade

Classic mixture for marinating beef and lamb. The combination of spices can easily be changed for different flavor variations.

You will need:

• half a glass of olive oil;
• half a glass of table red wine;
• juice from one lemon plus its zest;
• a small bunch of arugula;
• half a shallot onion;
• half a dozen sprigs of parsley, oregano, basil, mint, sage;
• a mixture of different types of peppers.

First you need to separate the leaves from the branches of all the herbs, then chop them. Finely chop the onion, as well as the arugula leaves.

Mix all the herbs, wine, oil, lemon juice and zest in one bowl. Season with pepper mixture to taste. Marinate pieces of lamb or beef with this mixture for at least six hours

You can also brush the marinade onto the kebab as it cooks.

In conclusion, how long can marinated shish kebab be stored? It all depends on the marinade used.

For example, the period of aging meat in marinades with vinegar does not exceed 12 hours

If fermented milk products were used during pickling, the period of aging in the refrigerator is no more than a day.

You can store kebab marinated with sparkling water for a maximum of 2 days. Kebabs kept in dry marinades are stored for more than two days.

Meat treated with simple marinades can be frozen in the refrigerator for several days. When using preservative additives, shelf life in the freezer can be weeks or months. True, it won’t be quite a kebab, but rather just marinated meat.