How to marinate pork skewers

It is impossible to imagine outdoor recreation without aromatic and hot barbecue. And what to cook it from? Right, pork! It is fatter than beef tenderloin and turkey. And from what to cook marinade so that the meat becomes spicy and tender? You can use wine and vinegar, cream and natural yogurt. Experiment with herbs and spicy herbs, fruit juices and sparkling water.

Preparatory stage

Only beginners make shish kebab from the frozen workpiece. Professionals who donated more than one kilogram of meat use fresh tenderloin. They choose the most tender and soft pieces. A pork neck is ideal, but a breast or lumbar is also suitable. Frozen meat is useful for cooking meatballs, goulash or dumplings. But the kebab from such a billet turns out to be too tough, similar to fried pieces of rubber. The pleasant taste disappears.

Do not grab the first piece of meat that comes across. No, the workpiece for the perfect kebab needs to be carefully examined. Smell, touch. Make sure that she did not lie a month under the counter. Examples with a lot of fat will not work. The fat layer should be thin, white or cream. Yellow color indicates old and stale meat that cannot be eaten without prolonged heat treatment.

Buy pink-colored pork with a pleasant smell. If the workpiece has a deep red color or a specific aroma, it is better to leave it on the counter. You need to ask the seller to push on the piece you like. If the hole quickly leveled, it means that the pig really did run around the corral yesterday. But there should be no gore or mucus in the workpiece.

Professionals know that choosing the perfect meat is just the first step. Future kebabs need to be properly cleaned. Rinse under running water, remove the translucent film and excess fat hanging from the workpiece. Divide the fillet into square or round pieces the size of a fist for a three year old. If the parts are too small, they will turn into hard coals, which are easier to hammer in nails than to chew. Large kebabs are poorly fried and remain raw inside.

So that the taste of the dish does not deteriorate during pickling, you need to choose the right dishes. Plastic and aluminum containers emit toxic substances, due to which the dish acquires an unpleasant bitter taste. Wooden bowls emit tannins. They make pork stiff. Glass or ceramic containers are suitable. Enameled options can be used.

The meat, sliced ​​into portioned pieces, knead with hands. Thanks to massage, it becomes more gentle, absorbs spices well. Vegetable oils are not recommended in marinades. The pork is fat enough. If mixed with similar components, a film forms on the surface of the fillet, which will retain the melted fat in the fibers. Skewers will be too high-calorie and harmful, with a high content of bad cholesterol.

Sour-milk options

Kefir softens hard fibers and adds a subtle sour flavor to the dish. The fat content of the base for the marinade should be at least 3%. Dietary options are not suitable. In 1.5 l of fermented milk drink add 20-30 g of white sugar, mix thoroughly.

In a ceramic or glass container, pork is mixed with grated onions, seasoned with kefir sauce. Stir and knead with hands for 5-10 minutes, so that the meat is well saturated with marinade. Sprinkled with black pepper, you can add aromatic herbs, coriander or turmeric. Put onion on top of the fillet, cut into large rings.

The second version of kefir marinade is prepared from a fermented milk drink and whey. The products are taken in equal proportions, mixed until smooth. Dress up 2-3 tbsp. l mayonnaise and the same amount of spicy mustard. French is not suitable, it is too tender. Mix pickled kebab with onion rings. The more spicy vegetables, the tastier the dish. Put the bowl in the refrigerator or basement, cover, and put the load on top. After 40-50 minutes, the meat can be strung on a skewer and roasted.

The meat retains juiciness and becomes tender thanks to natural yogurt. The drink should not contain sugar, dyes or other additives. The product is whipped in equal proportions with sparkling mineral water. For 1 kg of pork fillet take 500 ml of each component. A pinch of black pepper, Italian herbs or coriander is placed in the marinade. The meat is poured with yogurt sauce, decorated with thick onion rings and salted. Pork can be fried on the grill or pan. Regardless of the method of preparation, it turns out juicy and aromatic.

Soak the fillet in whole milk. In a pan with a thick bottom, pour 500 ml of the drink, add 2 tbsp. l sugar and 30 g black pepper. The workpiece is brought to a boil and removed from the stove. While the milk is cooling, the meat sliced ​​into portions is rubbed with a paste of garlic and salt. Fillet is immersed in a warm marinade, left for 9 hours. Kebab soaked in boiled milk should be fried with slices of sweet pepper, slices of carrots and tomatoes. Vegetables strung on a skewer with pork. They give the dish a rich aroma and piquant shade.

Alcoholic Marinades

If there is little time left, literally 1-2 hours, beer will save the situation. It will take 1.5 liters of dark or light and 3-4 large bulbs. Divide the meat into large pieces, grate each with a mixture of black or allspice and salt. Put in a pan, add the paste from the grated onion. Mash the fillet with a spicy vegetable by hand, and then pour in a thin stream of cold beer. Stir with a spoon, cover the container and wrap with a towel. Kebab will be ready for frying in 50-60 minutes. Fans of spicy are recommended to mix beer with mustard powder. On a bottle of alcohol from 30 to 50 g of spice. During frying, constantly spray meat with salted water.

Do you want something piquant and unusual? Recommended to try wine marinades. Alcohol will save if, instead of a young and tender pig, the seller slipped a hard and old boar. White and red wine sauce dissolves and softens muscle fibers, gives the dish a sweetish-sour taste.

Do not do without spices and spices. Usually they use barberry, bay leaf, a pinch of clove, and spicy lovers add a mixture of red and allspice. Fillet is salted at the very end, before they start to string appetizing slices on skewers. Due to the combination of seasoning and alcohol, pork can become a little stiff.

The composition of the white wine marinade includes:

1. ground barberry - 10-15 g;
2. white wine vinegar - 120 ml;
3. allspice - 1 tsp;
4. white wine - 100 ml.

Mix the products, season with bay leaf and pour the prepared meat with the mixture. Pork is kept in such a marinade for 12 to 24 hours.

You can make a sauce of red dry wine. In a glass of alcohol, put a pinch of rosemary and pulp from 2-3 cloves of garlic. To make the meat better marinated, spiced wine is injected with a syringe into the fillet. Rub the pork with a paste of crushed garlic, salt and allspice. Soaked in residual alcohol for a day. Barbecue will be harsh, but spicy and aromatic.

An old fillet with a rich smell is recommended to soak in white wine. Take 500 ml of alcohol, 3 tbsp. l plain or apple cider vinegar, 35 g sugar. The products are stirred until the dry component is dissolved.

Excess fat is cut from the meat, but not thrown away. Divide the fillet into portions, mix with 2 lemons. Citruses are cut into thin slices or slices.Add lard to pork, season with onion rings and wine marinade. Put the load on the lid, leave for 7 hours. Fillet and pickled fat are strung on skewers so that the kebab is more tender and juicy.

In Greece, they also like to relax in nature and treat themselves to delicious meat cooked at the stake. Residents of the sunny country pickle pork in a spicy sauce of tart red wine. For 250 ml of alcoholic drink you will need:

• French mustard, grains - 60 g;
• garlic - 1 clove;
• tomato sauce - 70 ml;
• rosemary - 30 g.

Wine is mixed with tomato paste or juice. Ketchup is not suitable, it has many preservatives and flavor enhancers. Garlic is crushed in a mortar, poured into alcohol. The amount of rosemary can be reduced, because the spice has a rather strong and specific aroma. In a marinade of red wine and tomato sauce, pork is kept for a maximum of 60 minutes. Tomatoes or slices of sweet pepper are strung together with meat on skewers.

In the Armenian version of the marinade, wine is replaced with vintage cognac. For 100 ml of alcohol you need 2 tbsp. l wine vinegar, a pinch of ground cloves, coriander seeds, allspice and red pepper. The workpiece is diluted with juice from 1 lemon and seasoned with 1 tsp. salt. Spices give the kebab a delicate aroma, and cognac - a piquant and unusual taste.

Diet recipes

Pork is quite heavy and fat, so they try to soak it in light sauces. For example, in a marinade of mineral water. This option is useful to vacationers who bought meat just before the trip to nature. A carbonated drink quickly softens and breaks down muscle fibers, preparing the fillet for frying in 1-2 hours.

Pork, peeled and chopped, is mixed with onion rings and Mediterranean Herbs, as well as cilantro, dried tomatoes and paprika. The preparation is seasoned with freshly squeezed juice from 1 lemon, knead the fillet with your hands and knead, like dough. It remains to fill the pork with carbonated mineral water and cover.

If you want to cook a kebab with a vegetable side dish, you need to peel and fry 3 onions with 1 large carrot in sunflower or olive oil. Products are grated or cut into thick circles. In a pan with softened vegetables, pour 15 g of sugar, 1.5 tbsp. l French mustard, a pinch of black pepper and the same amount of salt. Fill 150 ml of sour cream and pass for 5 minutes. 20 g of table vinegar are poured into a warm marinade. Chilled sauce is mixed with peeled and chopped meat, the future kebab is insisted for 3-5 hours.

Hard meat will save ordinary table vinegar. The product is combined with distilled water in a ratio of 1 to 2. Season with sugar and black pepper. The meat is first kneaded with onion rings and salt, and then poured with marinade. Insist fillet under the press. During frying, pour pork with the remaining sauce or beer to make it soft and tender.

Vinegar marinade is replaced with pomegranate juice. Fruit acids break down muscle fibers, softening hard meat. And the red fruits give the kebab a sophisticated and piquant aroma. In addition to freshly squeezed pomegranate juice, you will need a bunch of basil and parsley. Powder from 4-5 stars of cloves is poured into a fruit drink. Pork is cut into large pieces and divided into several parts. At the bottom of the bowl lay the first portion of meat, sprinkle with onion rings and salt on top. The second layer of pork seasoned with herbs. Parsley is alternated with onions. When the fillet is over, add pomegranate juice. They insist on the future barbecue in the cold under the press, so that it is well saturated with the marinade.

Diet marinade is prepared from tomato paste with spices. You will need:

• coriander;
• paprika;
• Red pepper;
• a bunch of parsley;
• dill;
• black pepper.

Mix the meat, divided into pieces, in a glass bowl with herbs and spices. Dilute 2-3 tbsp. l tomato paste with distilled or mineral water.Pour the tomato sauce in the fillet, insist the harvest for 7 hours.

Quickly soften hard meat with kiwi. Green fruits are ground with a blender. Pork chunks are mixed with onion, chopped rings, paprika and dried tomatoes. Paste the kiwi paste into a bowl, knead the fillets with your hands. The meat is insisted from 20 to 30 minutes, you can’t last longer, otherwise the pork will become too soft, similar to porridge.

Instead of kiwi, lemons are used. For 2 kg of fillet take 3 citrus fruits and the same amount of onion. Fruits and a spicy vegetable are cut into rings, mixed with pulp. You can add a little crushed garlic, finely chopped basil or parsley. Press the pork, insist 3-4 hours, stirring occasionally. Before pickling, the meat is lightly beaten with a hammer or fists to soften.

Sour taste give tomatoes. 4 parts of pork and 1 part of ripe tomatoes are taken. The pulp is cut into cubes, and the vegetables are cut into circles. Tomatoes are kneading with their hands so that they start the juice, then they are mixed with the second component and slightly salted. If you want the kebab to be spicy, add black, red and allspice, a little paprika and ground ginger root.

Tasty and inexpensive

Marinades with kiwi, pomegranates and red wine are expensive. If you need a budget and piquant sauce, it is recommended to try the cream option. Suitable home and store, any fat content. First, the pork is massed with ground onion and garlic. Pour into a deep bowl, season with the remains of spicy vegetables and cream. Barbecue is sent to the refrigerator for 6 hours.

Fans of Chinese cuisine will love the Asian version of the marinade. You will need:

• a bunch of fresh cilantro;
• honey;
• soy sauce;
• garlic;
• rice vinegar;
• cilantro seeds;
• some vegetable oil.

In a blender, grind greens until smooth. Add a clove of garlic, 60 ml of honey. Season with 2 tbsp. l rice vinegar, 4 pinches of cilantro seeds and 10 ml of vegetable oil. Beat the mass and divide into two parts. The first portion of the sauce is rubbed peeled and chopped pieces of pork. The second is poured with barbecue. During the night, the meat will infuse and acquire a spicy sweet and sour taste.

Girls who are worried about the figure are recommended to prepare a fat-burning marinade that compensates for the calorie content of pork. You will need:

• fresh ginger - 50 g;
• lime - 1 pc.;
• red onion;
• chili pepper - 1 pod;
• garlic - 6 cloves;
• soy sauce - 50 ml.

Cut ginger root into thin slices, mix with lime slices. Season foods with crushed garlic cloves, finely chopped red onion and hot pepper rings. Pour soy sauce into the container with the components; you can add a pinch of sugar or a little honey for a more savory taste. Stir the billet, season the meat with marinade and leave for 2 hours.

Pork will acquire a golden hue if kefir and pomegranate juice are replaced with ordinary tea. The packaged version will not work, only sheet welding. Prepare a strong drink without sugar. The insistent liquid of a dark brown shade is poured over the meat for 3-4 hours. After tea, you can use a vegetable or yogurt marinade to soften the fillet.

To cook delicious kebab from old and hard meat, you need to take 0.5 l of grapefruit juice and mix the liquid with 50 g of cilantro gruel. Drink the pepper and salt to taste, soak the pork in the billet for 4-6 hours. The pulp becomes tender, acquires a light aroma of citrus and sour taste.

Pork, like lamb, as if created for the preparation of barbecue. Fat layers make the meat soft and juicy and without marinade. And special sauces add piquancy and aroma.

Video: pork barbecue marinating recipe