Today in our material express methods of marinating pork for barbecue. Using simple recommendations, you can even provide an unplanned picnic with an incredibly tasty and soft meat treat.

The fastest and most delicious pork barbecue marinade - recipe

Ingredients:

  • onions - 250 g;
  • paprika red sweet ground - 25 g;
  • a mixture of aromatic - 25 g or to taste;
  • mineral sparkling water - 135 ml;
  • fresh ground pepper black - 2 pinches;
  • coarse salt - 25 g.

Cooking

We wash the cooled pork neck thoroughly and cut across the fibers into slices about 4-5 centimeters in size. We put the meat in a wide enameled bowl, put the onion sliced ​​​​into rings and mashed until the juice separates. We flavor the contents of the dish with salt, ground sweet red paprika and black pepper, add aromatic spices specially selected for barbecue, pour everything with mineral sparkling water and mix thoroughly, rubbing the marinade components into pork slices. We leave the dish with the barbecue at room conditions for about thirty minutes, covering it with a film, after which we can start cooking everyone's favorite delicacy on the fire.

Quick Marinade for Pork Kebab with Kiwi

Ingredients:

Calculation for 1.3 kg of pork:

  • onions - 480 g;
  • ripe large - 1 pc.;

Cooking

If there is a need to marinate pork for barbecue in a short time and make it soft, then better marinade than the one prepared with kiwi is not found. The enzymes contained in the juice of this fruit are incredibly helpful in softening tough meat fibers and giving ready meal original sour. Such a marinade is especially good if you don’t have a pork neck and you are preparing a barbecue from another part of the carcass. But we draw your attention to the strict observance of the requirements for pickling time. It is strictly not recommended to exceed it in order to avoid damage to the product.

We cut the pork into slices, season them with salt, freshly ground black pepper and spices for barbecue, add also the onion, cutting it into pre-thin rings, lay the chopped, pre-peeled kiwi fruit and mix. We marinate the meat in such a marinade for thirty to forty minutes and immediately proceed to frying. This method of preparing meat for barbecue immediately in nature is very convenient. While you install and fire up the grill, the pork will be saturated with aromas and become soft and juicy thanks to the kiwi.

Marinade for instant pork skewers with wine

Ingredients:

Calculation for 1.3 kg of pork neck:

  • onions - 480 g;
  • red dry wine - 290 ml;
  • a mixture of fragrant spices for barbecue - 25 g or to taste;
  • coarse salt - 25 g or to taste;
  • freshly ground black pepper - to taste.

Cooking

It will take a little longer to marinate pork with wine than with mineral water and kiwi, but this method will give the meat a kind of light sourness and make the taste of the finished kebab unique and refined.

Properly prepared pork neck is cut across the fibers into medium-sized slices, which are seasoned with coarse salt and freshly ground pepper and placed in a bowl. We clean the onions from the husk, cut into large rings, knead them a little with our hands and add to the meat. Pour fragrant spices for barbecue there, also pour in red wine and mix the contents of the dish with your hands to evenly distribute the marinade over the pork slices. We leave the meat to marinate under room conditions for three hours, after which we can start frying the barbecue.

The picnic season is just around the corner, which means that it will be possible to enjoy juicy barbecue with might and main. golden brown and smoky flavor. At first, any kebab, classic pork and dietary beef, "female" chicken and even "vegetarian" vegetable, not to mention the classic lamb, seems like a delicious dish. But the weather on the first warm days can be very unstable, and sometimes you have to catch an outstanding warm day. And prepare food for a meal in the fresh air literally on the run, so that upon arrival you can immediately start cooking barbecue. As a rule, at best, only as much time is left for marinating meat as it takes to gather friends and drive to the picnic area. That is, the marinade should be as effective as possible, quickly acting on meat fibers and consist of products available at hand.

Traditionally, when a country holiday is planned in advance, the shish kebab is marinated the day before, so that the night before departure, the meat is properly soaked with a spicy mixture, acquires elasticity and piquancy. Each hostess knows the recipes for such marinades in the assortment, taking into account the tastes, moods and dietary requirements of those present at the table. But, if the issue of time is acute for you and you need to marinate the kebab in a matter of minutes, you need completely different compositions of spices that can achieve no worse results as quickly as possible than with long and deep pickling. But don't even think about industrial blends and intense artificials. We suggest you choose one of the simple, easy to prepare and most importantly natural recipes barbecue marinade.

The easiest barbecue marinade
Like many other healthy and tasty things, the marinade and the very approach to pre-preparing meat before frying or baking was inherited from the ancient Greeks. These admirers of the elements in all their manifestations marinated animal carcasses intended for feasts in sea water. Actually, this is where the very word “marinade” came from, meaning nothing more than “marina”, that is, sea waves. The current state of open reservoirs does not leave us the opportunity to use the ancient method, but it gives an idea suitable for adaptation.

Take a couple of bottles of highly carbonated mineral water - enough so that its volume can completely cover the amount of meat you have prepared. The brand and composition of the water can be whatever you like (dining room, medical-dining room, and even medicinal), but try to find natural, and not just drinking water, artificially enriched with minerals. Pour the meat in a saucepan with water and remember it with your hands. Cover with a tight lid and go to the picnic area. Upon arrival, carbon dioxide will have time to act on the meat fibers, minerals will saturate the meat, and road shaking will catalyze the process of marinating the future barbecue.

Quick barbecue marinade
The speed at which marinade affects meat depends mainly on the amount of acid in its ingredients. Therefore, if the pickling speed is crucial, do not spare acidic ingredients: lemon juice, dry wine, fermented milk products. If necessary, take into account several requirements for the marinade recipe at once, namely:

  • simplicity of the cooking process;
  • availability of ingredients;
  • natural ingredients;
  • universal taste, pleasant for most eaters;
  • cooking speed and impact on meat;
  • effectiveness in tenderizing meat.
Unconditionally in the lead, leaving behind competitors, the classic marinade, consisting of kefir, onion and black pepper. To prepare it, take two large onions and a generous pinch of pepper for two liters of medium-fat kefir (you can replace black chili, but paprika and white will not work - they have too much mild taste not strong enough for a quick marinade). Peel the onion and cut into rings of arbitrary thickness, remember to extract the juice. In a saucepan or large salad bowl with a lid, mix the meat with onion juice and pulp, season with pepper and pour over with kefir. Mix well, cover and leave for an hour, after which it will be possible to start cooking barbecue.

For those who have savory taste and spicy aroma fried meat puts above the desire for harmony, you can replace kefir with mayonnaise. It can be taken about half as much as kefir, just to coat pieces of meat. In addition, mayonnaise works faster than kefir, so it is more suitable for pork or beef, while unsweetened yogurt can be dispensed with chicken. Pepper can be replaced and/or supplemented with a head of garlic, peeled, divided into teeth and crushed into a pulp. But not everyone likes the aroma of garlic, so the option with pepper can be considered more versatile, and it requires less manipulation.

Other barbecue marinade recipes
There should be an alternative even if everything suits you in the basic recipe. Just in case, we offer you some more successful and proven marinade recipes for quick barbecue processing. Each of them will be enough from 30 minutes to an hour to soak the kebab and prepare it no worse than the classic "long" marinating methods.

  1. Dry marinade better for chicken than red meat. On the way out of town, go to any grocery store and buy a package of spice mixture for meat. Feel free to pour all its contents into a bag with chopped meat, tie the bag tightly and shake vigorously so that the spices are evenly distributed inside. Now put the bag of meat in the trunk: it will marinate by the time you get to the picnic area. Before frying, shake off excess spices or send the meat to skewers.
  2. Tomato marinade. Pour enough pieces of meat in a bowl tomato juice. Instead of juice, you can take tomato paste and lightly salt it. If you find tomato sauce like "Krasnodar", I have apples and spices in the composition, then consider that you are twice lucky. And if you can use instead tomato paste adjika - then the meat in half an hour will acquire the ideal condition for barbecue.
  3. wine marinade- This is a bottle of dry red (for pork, beef, lamb) or white (for chicken) wine, poured into a bowl with meat for barbecue one hour before cooking.
  4. fruit marinade- a truly extreme method of preparing meat, if used incorrectly, is fraught with the loss of all raw materials for barbecue. Take a few ripe kiwi fruits, cut into circles and put them on the meat. Watch the time carefully: thanks to concentrated fruit acids, even tough meat will become tender and supple after 10 minutes, and after 20 minutes it will turn into rags of slimy biomass unsuitable for cooking.
One or more of these quiet recipes will surely save the situation when there is very little time left to marinate the kebab. Usually in such situations you don’t have to choose, but if you do find yourself in a large supermarket or market, try to choose as “young” meat as possible. This is a general recommendation when choosing raw materials for barbecue, but in this case it takes on a special meaning: such a barbecue marinates much faster. Although let's not dissemble and admit that a real barbecue, cooked in good weather in a friendly company, simply cannot be unsuccessful. Therefore, we wish you a pleasant stay and a delicious picnic.

Summer continues, and Indian summer and warm September are still ahead ... There are many reasons to gather in nature with friends. And what's a picnic without barbecue?! Earlier on Bambino Story, we told you about. Everything is important in this dish: the meat, the cooking process, the sauces, and, of course, the marinade. How to marinate correctly so that it is juicy and tender? We will talk about this with you.

How to marinate pork

A few words about why you need a marinade at all. Some connoisseurs argue that only tough meats such as lamb or venison need to be marinated, while soft meats can simply be cut into pieces and fried. Of course, this rule can also be followed, but many experts also tend to believe that marinated meat turns out to be more juicy due to the fact that the marinade protects it from burning and prevents the meat juice from leaking out. In addition, in a spicy marinade, the meat becomes soft and cooks much faster, and it is also easier to digest by the body, which, you see, is important.
So, how to marinate meat deliciously? There are as many answers to this question as there are people who have marinated meat for barbecue at least once in their lives. Everyone has their own recipe, and for gourmets, marinade is generally a special pride!
Before moving on to marinade recipes, let's mention a few rules, following which you can easily prepare a delicious marinade for your barbecue:

  • Prepare the marinade only in glass, plastic or ceramic dishes, and never use metal bowls. Since the acid that is part of the marinade will corrode the metal and give the meat an unpleasant taste.
  • After filling the meat with marinade, be sure to put it in the refrigerator, do not leave it in the room, because. marinade may sour.
  • To quickly marinate meat for barbecue, cut it into medium-sized pieces, so it will soak faster.
  • In order for the meat to be better saturated with marinade, prick it with a fork in several places.
  • If you are marinating tough meat, put pineapple, kiwi, papaya in the marinade - these fruits, due to the fruit acid they contain, will soften the protein. Just do not keep the meat in the marinade for more than 2 hours!
  • To avoid stiffness of meat after marinating, observe the proportions of acidic components in the marinade - there should not be too many of them. Add acid and vegetable oil equally.
  • If you are marinating meat outdoors, mix all the ingredients in a bag, after releasing the air from it.

Now it's time to talk about marinades. In this article, we will write several ways to marinate pork, since this type of meat is the most common among our country's kebabs.

  • The classic marinade recipe includes vegetable oil, vinegar, chopped herbs and Dijon mustard. The pork in this recipe is cut into small pieces and smeared with mustard. Then, in a deep bowl, mix the oil, vinegar and herbs. We lower the pieces grated with mustard into the resulting mixture and leave them for 6 - 8 hours in the refrigerator.
  • Marinade with soy sauce is considered universal for meat. To marinate pork for barbecue in this way, take soy sauce, sunflower oil, cumin and a mixture of spices for grilling. Mix all the ingredients, put the pork pieces in the marinade and leave for 3-4 hours in the cold.

it classic recipes. But let's talk about how to marinate pig meat in some special way. To not like everyone else. To be original and tasty. Prepare lemon, pomegranate or Russian marinades!
At the core lemon marinade – lemon juice, its peel, olive oil, fresh mint, oregano. Lemon juice is similar to vinegar in its effect on meat, so if you are not a fan of vinegar, feel free to replace it with lemon juice: the meat will turn out soft and its taste is unusual.
Russian marinade is prepared with kvass, onion and honey. But for pomegranate marinade(per 1 kg of meat) You will need the following ingredients:

  • pomegranate juice - 200 ml
  • red dry wine - 200 ml
  • onion - 2 heads
  • vegetable oil - 3 tbsp. spoons
  • lemon juice - 5 tbsp. spoons
  • ground black pepper, suneli hops - to taste

We mix all the ingredients and soak the meat in the resulting mixture, leaving it for several hours in the refrigerator.
There are also recipes for marinades, which are based on dairy products- kefir, yogurt and yogurt. Add garlic, turmeric, cloves, cardamom, cinnamon, cayenne pepper, lime or lemon juice to your taste. And every time you will get new marinades!

How to quickly marinate meat

It often happens that we spontaneously gather for barbecue, and then the question arises: “How to quickly marinate meat.” After all, it is necessary that it is well soaked, and the kebab turned out to be soft. In this case, any recipes based on mayonnaise and mustard are suitable, because mayonnaise, due to the vinegar included in its composition, softens the meat well, vegetable oil prevents the meat from chapping, and mustard gives a special spicy aftertaste.
For cooking spicy marinade for pork take:

  • onion - 0.5 kg
  • any vegetable oil - 2 tbsp. spoons
  • mayonnaise - 400 g
  • mustard - 2 tbsp. spoons
  • spices

Pass the onion through a meat grinder, mix with all the ingredients and put the meat in the prepared marinade for 2 hours. Juicy kebabs and bon appetit!

To make it work tasty dish on coals or in the oven, you should choose the right marinade for pork kebab. There are a huge number of pickling options: armenian recipe, Georgian, Abkhazian, classical and many others. All of them involve the use of various spices, vegetables, aromatic herbs and seasonings.

How to marinate pork skewers

To make the dish on the coals more fragrant and soft, you need to properly marinate the pork for barbecue. By itself, this meat is considered soft, but the marinade enhances this property, making the pork fibers even more tender. In addition, the marinating process means that the meat will acquire new flavors, herbs and spices will enhance its flavor and make it appetizing.

There are a lot of options for how to marinate meat for pork skewers. You can start with the simplest and fastest - sprinkle the meat pieces with salt and black pepper, if you wish, try adding other spices. common and classic version considered onion-vinegar marinade, based on tomato juice. Fillings with fruit juices- pomegranate, apple, kiwi.

The simplest option is to use lemon juice with onions and peppers. This sour marinade gives the meat a slight bitterness, but the salinity is increased by pouring on garlic with soy sauce. Sweet marinades are also popular - they use tomato juice for this. Kefir and mineral water make meat more juicy due to carbon dioxide bubbles. AT tomato marinade pork is slightly sweet, and red wine makes it tart.

The correct marinating procedure is as follows: chilled meat is cut into portions, all spices, juices and seasonings are mixed, the meat is immersed in this mixture or rubbed on all sides, shifting with onions and vegetables. It is worth immersing the pork in the marinade completely so that it covers it with an even layer. After a certain time of infusion, the pieces are removed, strung on skewers and roasted on coals. To maintain the juiciness of the pork, periodically baste the surface with the remaining sauce during frying.

How much to marinate

After selecting products for pouring, the question of how long to marinate pork skewers will become natural? The duration of the infusion depends on the decision of the chefs. The fastest processes last up to 3 hours, on average they keep pieces for 3-5 hours, and ideally - 1-2 days. The longer the meat is left in the marinade mixture, the richer the flavor will be and the softer the texture will become.

pork skewers marinade recipe

Find suitable recipes marinating pork skewers is easy, because there are so many of them that any culinary specialist will cope with this process. You can choose a cooking recipe based on the use of herbs, adjika, from wine or even onions with beer. Some options offer step by step recipe or a recipe with a photo to clearly show chefs how to marinate meat preparations in order to get the most delicious dish.

With onion

  • Servings: 7 persons.
  • Calorie content of the dish: 20 kcal.
  • Destination: for lunch.
  • Cuisine: author's.

The easiest option for cooking baked meat is pork skewers in an onion marinade, for which you do not need to spend a lot of time. Due to the release of onion juice, the meat is not tanned, but is destroyed between the fibers, which makes it tender and soft. For 1 kg of meat, you should take 1 kg of onion to get a rich taste of the final snack. To make, you will need a blender or food processor.

Ingredients:

  • onion - 1 kg;
  • ground black pepper - 20 g;
  • bay leaf - 3 pcs.;
  • salt - a pinch;
  • sugar - 5 g;
  • lemon juice - 40 ml;
  • coriander - a pinch.

Cooking method:

  1. Peel the onion from the husk, cut into small cubes, grind the bay leaf or crumble with your hands.
  2. Mix all the ingredients in a blender until a homogeneous gruel, marinate the meat all night, leave in the refrigerator.
  3. Instead of lemon juice, it is permissible to take table vinegar 6 or 9%.

With vinegar

  • Servings: 12 persons.
  • Calorie content of the dish: 306 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Difficulty of preparation: easy.

How to prepare a marinade from vinegar, the following recipe will help you find out. It differs from the usual options in that it involves the use of wine white vinegar, and not table essence. The combination of such a soft component with spices and spicy vegetables makes the filling fragrant and spicy, which gives the necessary taste to pork. This original version guests and friends will like it more than the classic one.

Ingredients:

  • garlic - 3 cloves;
  • onions - 2 pcs.;
  • wine white vinegar - 40 ml;
  • Sesame oil- 60 ml;
  • sugar - 10 g;
  • hot pepper - 3 pods;
  • cloves - 2 g;
  • rosemary - a pinch;
  • cinnamon - 10 g;
  • thyme - a pinch;
  • thyme - a pinch;
  • bay leaf - 2 pcs.

Cooking method:

  1. Press the garlic through a press, finely chop the onion, hot pepper to cut in half.
  2. Mix all the ingredients, pour the meat overnight, put in the cold.
  3. In the morning, put in a colander, let the liquid drain, season with fresh chopped dill if desired.

with mayonnaise

  • Cooking time: 10 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 200 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: easy.

How to cook a marinade for pork skewers with mayonnaise, the instructions below will teach. This is one of the simplest and most common recipes for which it is better to take fatty mayonnaise sauce Provence without additives, mixed with tomato ketchup. It will be good to choose the latter with a mark for barbecue, since there is the right spices, but classic will do.

Ingredients:

  • onions - 4 pcs.;
  • seasoning for grill - package;
  • liquid smoke - 10 ml;
  • mayonnaise - 40 ml;
  • ketchup - 40 ml;
  • table mustard - 10 ml;
  • garlic - 3 cloves.

Cooking method:

  1. Cut the onion into rings, pour the pieces of meat along with the seasoning.
  2. Lubricate them with a mixture of mayonnaise, ketchup with mustard, crushed garlic.
  3. Leave for 2 hours in a cool place.

Quick marinade

  • Cooking time: 10 minutes.
  • Servings: 5 persons.
  • Calorie content of the dish: 31 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Difficulty of preparation: easy.

A step-by-step recipe for a quick marinade is simple even for novice cooks, because it involves the use of chopped ingredients and filling them with prepared meat pieces. This basis, as the Armenian recipe suggests, is onion, supplemented with chopped cilantro, lemon juice and aromatic spices. Unlike other marinades, this one turns out to be liquid, and you will learn how to make it right below.

Ingredients:

  • onion - 5 pcs.;
  • water - half a glass;
  • parsley - a bunch;
  • cilantro - a bunch;
  • lemon - ½ pc.;
  • coarse salt - 10 g;
  • ground coriander - 10 g;
  • nutmeg- 10 g;
  • red pepper - 10 g;
  • black pepper - 10 g.

Cooking method:

  1. Peel the onions, chop them into cubes, chop the greens, squeeze the juice from the lemon.
  2. Mix all products, marinate pork for 3 hours.

With lemon

  • Cooking time: 10 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 23 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: easy.

How to cook marinade for pork with lemon and onions will be indicated below. The original combination of lemon juice with onion rings will make the meat juicy and fragrant, and tender fibers will be felt when biting. Fresh mint adds piquancy to the filling, which is felt with a light refreshing chill and emphasizes the appetizing taste of fried meat.

Ingredients:

  • onion - 2 pcs.;
  • lemon - 1 pc.;
  • garlic - 5 cloves;
  • fresh mint - 2 stalks.

Cooking method:

  1. Cut the onions into rings, push the garlic through a press.
  2. Scald the lemon with boiling water, cut in half. Leave one part for decoration, squeeze the juice from the second. Break the mint with your hands.
  3. Grate the slices of meat with juice, garlic, sprinkle with onion rings and mint leaves. Leave under the film and press for 4 hours, string the kebab mixed with onion rings, fry until tender.
  4. Garnish with lemon wedges when serving.

classic

  • Cooking time: 20 minutes.
  • Servings: 10 persons.
  • Calorie content of the dish: 18 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Difficulty of preparation: easy.

The classic pork marinade is easy to make, because it uses a minimum of ingredients that every self-respecting housewife can find. A simple barbecue sauce will preserve the natural taste of meat, giving it a new, subtle note of exquisite taste and emphasize the natural aroma. This option will appeal to everyone who has tried it, because it only enhances the natural taste of pork.

Ingredients:

  • vinegar 9% - 100 ml;
  • salt - 20 g;
  • ground black pepper - a pinch;
  • onion - half a kilo;
  • water is a glass.

Cooking method:

  1. Peel the onions, finely chop, pour water.
  2. Add the rest of the ingredients, leave for 15 minutes.
  3. Pour the pork pieces for 3 hours, fry until tender.

Pomegranate

  • Cooking time: 10 minutes.
  • Servings: 5 persons.
  • Calorie content of the dish: 200 kcal.
  • Destination: for lunch.
  • Cuisine: Georgian.
  • Difficulty of preparation: easy.

A traditional Georgian recipe suggests making a barbecue marinade with pomegranate juice, which will give the meat a new unique taste. A combination of sour and astringent tart juice from healthy fruit with a mixture of classic spices makes the kebab piquantly spicy and very fragrant. Similarly, you can prepare a marinade with lingonberry juice or any other sour berry.

Ingredients:

  • onion - 4 pcs.;
  • pomegranate juice - 650 ml;
  • vegetable oil - 40 ml;
  • hops-suneli - 20 g;
  • coriander seeds - 5 g;
  • black pepper - 5 g;
  • salt - 10 g.

Cooking method:

  1. Cut the onions into rings, mix with pork.
  2. Sprinkle with spices, crushed coriander. After mixing, pour in the juice with vegetable oil, knead again.
  3. Cover with a plate, put oppression, keep for 2 days, stirring occasionally.

From mineral water

  • Cooking time: 10 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 181 kcal.
  • Purpose: for dinner.
  • Cuisine: author's.
  • Difficulty of preparation: easy.

A pleasant sour-spicy taste is distinguished by a marinade for pork on a mineral water, which, according to the recipe, is mixed with Provencal fat mayonnaise. You can diversify it by including slices of tomatoes and slices of red bell pepper, which will shade the taste of pork kebab and make it more appetizing. nutritious dish will be appreciated by all guests.

Ingredients:

  • mayonnaise - 250 ml;
  • sour cream - 20 ml;
  • mineral sparkling water - 20 ml;
  • black pepper - 20 g;
  • salt - 20 g.

Cooking method:

  1. Mix mayonnaise with sour cream, add spices and mineral water.
  2. Lay the pieces of meat, hold until the coals are cooked. If desired, add onion rings, slices of tomatoes and bell pepper when frying.

With kefir

  • Cooking time: 10 minutes.
  • Number of servings: 15 persons.
  • Calorie content of the dish: 105 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: easy.

Another simple marinade recipe for barbecue with kefir will help make delicious appetizing dish preserving the juiciness and tenderness of the meat. This option is suitable for most types of meat, not just pork. To diversify it, you can add dark beer to give a light malt hue and a caramel color to the crust. Without it, you get a light golden surface.

Ingredients:

  • kefir - half a liter;
  • garlic - 20 g;
  • salt - 25 g;
  • liquid honey - 15 ml;
  • lemon - 1 pc.

Cooking method:

  1. Grind peeled garlic with a blender, salt, add lemon juice with honey.
  2. Pour in kefir, mix, marinate the meat for 3-4 hours, fry until tender.

from kiwi

  • Cooking time: half an hour.
  • Number of servings: 8 persons.
  • Calorie content of the dish: 228 kcal.
  • Destination: for lunch.
  • Cuisine: author's.
  • Difficulty of preparation: easy.

The Armenian filling recipe has another variety - a marinade for kiwi skewers, which gives the meat an exquisite sweet and sour taste. Due to the content of acids in the fruit, pork is loosened, which makes its fibers softer and more tender. In order for the meat to still retain its spicy spiciness, traditional ground black pepper is used, diluting it with fragrant or white pepper if desired.

Ingredients:

  • kiwi - 1 kg .;
  • onion - 3 pcs.;
  • vegetable oil - 20 ml;
  • salt - 20 g;
  • black pepper - 20 g.

Cooking method:

  1. Kiwi peel, chop with a blender, fork or grate.
  2. Peel the onions, cut into rings, salt.
  3. Mix all the ingredients, marinate the meat for half an hour.

So that the prepared marinade for pork kebab does not disappoint the chef, you should heed the advice of professionals:

  • for juicy barbecue you do not need to cut the meat too finely so that when pickling it does not turn into mashed potatoes;
  • when frying over coals, you need to make sure that the kebab does not dry out, and sprinkle with the remnants of the sauce;
  • classic onion marinade is easy to diversify by adding cilantro, marjoram, basil and sage;
  • delicious sauce considered a mixture of oil, red onion, basil, sage, white wine, olive oil and sugar;
  • a pleasant spicy filling can be prepared from onions, garlic, natural yogurt, ground ginger, coriander, cumin, cilantro and cardamom;
  • barbecue is best served with fresh tomatoes, Caucasian lavash and greens;
  • wine marinade can be made on the basis of white wine, champagne or plum;
  • in addition to the kefir base, you can make filling from tan, mayonnaise, fermented baked milk;
  • mayonnaise with onions is considered a universal sauce for any meat kebab.

Video

Asiatic

In a blender or food processor, combine ½ cup cilantro, ¼ tbsp. soy sauce, 2 tsp. honey, 2 tbsp. vegetable oil, 1 tbsp. cilantro seeds, 1 garlic clove and 2 tbsp. rice vinegar until a homogeneous marinade is obtained. Cut the meat into small pieces, put in a large bowl, add half of the marinade, mix, cover with a film, marinate for 30 minutes (or leave the meat in the marinade overnight in the refrigerator).

For beef, pork, chicken

With pomegranate juice

1 glass of good pomegranate juice, 2 tsp freshly ground black pepper, 2 tsp zira, 3 onions (peel, cut into rings). Pour the meat with the prepared marinade, add the chopped onion and mix with the meat, massaging it a little with your hands. Leave on for a few hours or overnight.

For beef, veal, lamb, pork.

Quick marinade for meat with tomato juice

Mix 1 glass of tomato juice (or canned pureed tomatoes) with 1 tsp. dried hot red pepper, 1 chopped onion in a blender, 3 cloves of crushed garlic.

For beef, veal, chicken

With honey

Mix in a blender 1/3 cup of honey, balsamic vinegar and vegetable oil, add 1 tsp. freshly ground black pepper and 3 cloves of chopped garlic for this quick marinade.

For vegetables

With yogurt

Season small chickens (cut in half and spread flat) or chicken pieces with salt and pepper. Pour into a marinating container, arranging with lemon slices. After 15 minutes, fly 1 jar of natural yogurt without additives into the container, mix with your hands and leave to marinate for an hour.

For chicken

With kefir

Pour the meat prepared for barbecue 1 tbsp. kefir, add 2-3 crushed garlic cloves, 1 tbsp. curry or suneli hops, mix with your hands, leave to marinate for 1-2 hours.

For chicken

with ginger

Cut the meat into small pieces, put in a marinating container. For the marinade, combine thinly sliced ​​ginger (about 50 g), sliced ​​lime, 1 chopped red onion, 1 chili pepper, 6 crushed garlic cloves, 50 ml soy sauce, 1 tbsp. soy sauce, 2 vegetable oils. Mix meat with marinade and leave for 1-2 hours.

For beef, lamb, pork

With soy sauce

0.5 st. soy sauce mix with 2 tsp. spicy Abkhaz adjika and 1 tbsp. balsamic vinegar. Pour marinade chicken wings and leave to marinate for 3 hours or overnight.

For chicken wings

With mineral water

Squeeze the juice from a large lemon. Chop or chop 2-3 onions in a blender. Put the barbecue meat into the container, add onion and lemon juice, mix with your hands, then pour highly carbonated mineral water into the container - about 0.5 l. Leave to marinate for 2-3 hours or overnight.

For beef, pork, veal

The fastest marinade with lemon and herbs

Grind in a blender a small bunch of greens (dill, parsley) with the juice of 1 lemon and 1/3 tbsp. vegetable oil. Put the fish prepared for grilling on the grill with chopped onions and pour over the marinade. Leave for 30 minutes.