Is it possible to marinate shish kebab with soy sauce? Marinade for pork shish kebab with soy sauce. How to marinate shish kebab in soy sauce

The list of marinades for pork kebab can be continued almost indefinitely. Therefore, this selection includes those tested and approved by family and guests “as worthy of repetition.” I will show recipes for different “parts” of pork: ribs, neck, loin, although in fact there is no relationship between the composition of the marinade ingredients and the cut. The only thing I will show here is one of the methods we use for frying meat, which in our opinion is very successful, but, of course, it is not suitable for every case. However, it’s better to talk about everything in order.

How to marinate pork kebab: emphasis on mustard

So, this option can be called “mustard”, because the accent ingredient in the mixture is mustard. It has the property of imparting a subtle aroma to meat, and the bitterness completely disappears during frying. The result is very juicy meat.

Ingredients for 3 servings:

pork neck – 1kg;
onions – 2 pcs;
sour cream - 3 tbsp;
mayonnaise – 3 tbsp;
mustard – 1 tsp;
garlic – 2-3 cloves;
pepper;
salt.

How to prepare this marinade

Recipe for pork shashlik marinade with soy sauce and spices

We usually remove the onions during frying, since, as a rule, when using skewers they do not stick well to them, hang down, and burn. But not in this case. We will place rings, or rather even circles, of large onions on pieces of pork loin and, firstly, they will take on some protective function - they will protect the meat from drying out, and secondly, the onion circles, being thick and large, will not char and as a result you will get a very appetizing addition to the kebab.

What we need:

pork loin – 6-7 pieces;
onion – 2 large onions;
salt – 1.5 tsp;
hot red pepper – 0.5 tsp;
dried ground paprika - 2 tbsp;
saffron – 1 tsp. (optional);
ground black pepper – 1 tsp;
ground coriander – 0.5 tsp;
soy sauce – 1 tbsp;
ketchup – 1 tbsp.

How to marinate shish kebab in soy sauce

The best marinade for pork ribs kebab

In our opinion, this version of the marinade for ribs is the most delicious, plus there is also a very successful frying method, which I mentioned above. The ribs are cooked first in foil and only then fried. What are the advantages of this method. Ribs cook on the grill for quite a long time and you can either get tough meat, or soft, but dried or charred. Foil solves this problem. All the juice remains inside the ribs, they are completely cooked, the pork turns out soft, not overdried and does not burn. By the way, for those who are afraid of “carcinogens”, they may prefer it immediately in this form. And for those who like it extra toasty, the ribs are turned around and returned to the grill for a while. Yes, and the marinade will be dry, no liquid ingredients.

Ingredients:

pork ribs – 1.5-2kg;
spice mix for barbecue (or for meat) – 4 tbsp;
salt – 1 tbsp.

How to do it correctly

Tomato marinade for pork skewers

It uses tomato juice. It's better if you have a homemade one. There is nothing else in my juice except salt, sugar and tomatoes. A lot of onions are also put in, which are then not used when frying the meat, but if you drain a lot of the juice, leaving about 1 glass, and simmer the onions in it, simmer over low heat, you get a finger-licking sauce.

Grocery list:

pork loin – 4 pieces;
tomato juice – 1l;
barbecue spices – 1 tbsp;
salt – 1 tbsp;
onion – 3-4 medium sized onions.

How to cook

Marinade for pork kebab with mayonnaise and onions

pork – 250g;
mayonnaise – 150-200g;
water – 3-4 tbsp;
salt – 1 tsp;
ground black pepper – 0.5 tsp;
ground red pepper - a pinch;
black peppercorns – 3-4 peas;
bay leaf – 1-2 pcs;
onion – 1 pc.

How to prepare mayonnaise marinade

How else to marinate pork ribs for barbecue

Again there will be soy sauce and mustard, but we will also add honey, ginger, lemon, onion and a lot of spices. You'll get a little hint of Southeast Asian cuisine.

Ingredients:

pork ribs – 1kg;
soy sauce - 100ml;
grain mustard - 3 tbsp;
honey - 3 tbsp;
vegetable oil - 2 tbsp;
ginger - 5-10g;
garlic - 3 cloves;
onion – 1 piece;
star anise - 2 stars;
BBQ spice mix;
lemon – 1 piece;
salt – 1 tsp. with a slide;
greens - to taste.

Pickling process

Marinade for shish kebab with mineral water

Mineral water is often used to marinate pork. What does it give? It is believed that it penetrates the structure of the meat, softening it, without changing the taste of the pork itself. Those. This recipe can be used when you don’t want any spicy flavors, don’t want sweet and sour or any other taste of the marinade, but instead you just want to eat well-fried meat and experience only its taste and nothing more.

What we need:

pork pulp – 2kg;
sparkling mineral water – 1l;
onions – 4 pcs (small);
salt – 1 tsp.

Recipe

The list of ingredients contains onions, but you shouldn’t avoid them, and quite a large amount of them is indicated. For this option, you can chop the onion coarsely (in halves or quarters), and then after marinating, thread it onto separate skewers and fry it as a side dish.
Place the meat cut into pieces into a fairly decent-sized bowl.
Add the onions cut into pieces. Mix.
Fill with mineral water. The mineral water should completely cover the pork for barbecue. No salt yet!
Cover with a lid and put in the refrigerator for 8 hours.
Before frying, remove the meat from the mineral water, rub it with salt, put it on skewers and fry.

Marinade for shish kebab with kiwi

The meat will not have a fruity taste. Kiwi contains an enzyme that breaks down proteins, which means it makes the meat soft.

For this marinade you will need:

pork – 3kg;
kiwi – 4 pcs;
onion – 1 piece;
salt – 1 tsp;
even ground pepper – 0.5 tsp.

Marinate pork in kiwi

Peel the kiwi and mash with a fork until smooth.
Cut the onion into half rings.
Place the pieces of pork in a plastic bag, add onions, peppers and kiwi puree. Shake to mix everything.
We expel the air and tie the bag tightly.
This method speeds up the marinating process and allows us to quickly and easily get delicious meat in just 1 hour.
After an hour, remove the meat, peel the onions, add salt and fry on skewers over coals.

This is only a small part of the options for marinades for pork shish kebab, but even with so many you won’t wonder what to marinate the meat in. Try, evaluate and choose the best for yourself.

Bon appetit and have a good rest!

Recently, Asian cuisine has become increasingly popular among our compatriots, and even those who are indifferent to this cuisine are happy to purchase soy sauce. After all, many housewives have long discovered: you can deliciously marinate fish, poultry, and meat in it. For this reason, the marinade for barbecue with soy sauce is familiar to many, and there are even many variations of it to suit every taste. We bring to the attention of our readers 5 recipes for this marinade - with them, your kebabs will definitely be a success.

Culinary secrets

Soy sauce is still exotic for some housewives, and they do not know exactly how to marinate kebab meat in it so that it turns out soft and tender. Advice from experienced chefs will help you do everything right and delight your guests with impeccable barbecue.

Soy sauce is always salty, sometimes even too salty. This must be taken into account when choosing other ingredients, in particular seasonings. Complex seasonings that already contain salt are not suitable. Salting meat if you marinate it in soy sauce is also not worth it.
Soy sauce softens meat fibers well, but in order to speed up the process, other products such as wine, lemon juice, and vinegar are often added to the marinade. In this case, meat cannot be marinated in aluminum dishes.
How long you need to keep the meat in the soy marinade depends on the type and age of the meat itself and what other ingredients are included in the marinade. Usually this period of time is not too long and ranges from 3 to 6 hours.

Soy marinade is suitable for any type of meat, but poultry and pork work best in it.

A simple recipe for barbecue marinade with soy sauce

What do you need:

meat – 2 kg;
onion - 1 kg;
barbecue seasoning - to your taste;
soy sauce – 0.2 l.

How to cook:

Wash the meat. Remove films and veins. Dry with paper towels. Cut into pieces about the size of two matchboxes.
Rub the pieces with barbecue seasoning and pour in soy sauce.
Cut the onion into thin half rings. After kneading with your hands, add to the masa. Stir.

Place the container with meat in the refrigerator until it is time to go to the barbecue. Poultry meat will have time to marinate in 2-3 hours, pork in 3-4 hours, lamb or beef in 6 hours.

Marinade with soy sauce for beef skewers

What do you need:

veal tenderloin – 2 kg;
soy sauce – 0.2 l;
tomato juice – 0.5 l;
onion – 0.5 kg;
garlic – 3 cloves;
vegetable oil – 100 ml;
seasonings - to your taste.

How to cook:

Wash the beef, cut into thick layers, and pound. If you think the pieces are too large, cut them in half.
Cut the onion into small cubes and serve it with your hands to release the juice.
Add garlic and spices passed through a press to the onion. Pour in the sauce and tomato juice, stir.
Pour oil into the meat, stir it and pour in the prepared marinade.

After 6 hours, the beef can already be fried on the grill, threaded onto skewers.

Marinade with soy sauce for poultry kebabs

What do you need:

turkey or chicken breast fillet – 1 kg;
onion – 0.2 kg;
soy sauce – 80 ml;
garlic – 2 cloves;
honey – 100 ml;
dried basil – 1 tbsp. l.;
seasonings - to your taste.

How to cook:

Wash chicken or turkey fillet, dry and cut into pieces of approximately 5 centimeters.
Sprinkle with seasonings and basil and stir.
Heat the honey with soy sauce, stirring until a homogeneous liquid is obtained.
Squeeze the garlic into the sauce and pour over the meat.
Mix everything with your hands.
Add onion cut into thin half rings. Stir again.

Marinate chicken in soy sauce for an hour; turkey will take an hour and a half.

Marinade with soy sauce for pork or lamb kebab

What do you need:

pork or lamb – 2 kg;
soy sauce – 0.2 l;
lemon juice – 0.2 l;
mustard – 100 ml;
garlic – 2 heads;
spices - to your taste.

How to cook:

Bake the garlic and mash with a fork.
Add spices and mustard, stir.
Pour in soy sauce and lemon juice, stir.
Submerge pieces of pork or lamb in the marinade.

Pork will be ready for grilling on coals in 3-4 hours, lamb needs to be marinated for 6-8 hours. The same marinade can be used for fish kebab. In this case, it is advisable to add a couple of tablespoons of olive oil to the marinade.

Marinade with mayonnaise and soy sauce

What do you need:

meat – 2 kg;
soy sauce – 120 ml;
mayonnaise – 0.5 l;
onion – 0.5 kg;
seasonings - to your taste.

How to cook:

After washing and drying the meat with a kitchen towel, cut into pieces suitable for barbecue.
Cut the onion into rings, preferably not very thin.
Sprinkle the meat with seasonings, add onions and stir.
Pour in mayonnaise mixed with soy sauce. Mix the meat with your hands.

Mayonnaise marinade with soy sauce allows you to marinate meat quite quickly, literally in 3-4 hours, but it is not advisable to use it for pork or lamb, since they are fatty and without mayonnaise.

Marinades with soy sauce are suitable for any meat and even fish, the main thing is to choose the appropriate recipe. This marinade is one of the “fastest”: usually after 3-4 hours the meat can be safely fried on the grill without fear that the kebab from it may come out dry or tough.

When preparing kebabs, no one wants to lose face, so everyone tries to marinate the meat as best as possible. Some people choose the most traditional marinade recipes, others are looking for something new and unusual. Marinade for shish kebab with soy sauce can hardly be called classic, but at the same time, it is one of the most popular today. Its advantages include the ability to marinate meat for barbecue quickly. In addition, this marinade is inexpensive and is one of the most affordable. At the same time, there are several options for marinade with soy sauce, which allows you to choose the one that is suitable for the type of meat that is used, as well as select a composition to suit every taste.

Cooking features

Marinade for barbecue with soy sauce is easy to prepare; it does not require unavailable ingredients or excessive skill. However, knowledge of several rules is necessary. Otherwise, the taste of the finished kebab may not meet your expectations.

Soy sauce can be salty, so do not add salt to the marinade when using it. If you use complex seasonings, choose ones that do not contain salt. In addition, use the sauce itself only in the amount specified in the recipe: if you pour too much sauce, the kebab will be over-salted.
Soy sauce on its own softens meat fibers quite well, so it does not need any addition. But still, in most cases, spices, herbs, herbs, and sour foods are added to the marinade, which speed up the marinating process. Most often this is wine or lemon juice, but there may be other ingredients.
Meat marinated in soy sauce marinates quickly, but not instantly. Pork can be fried after 3-4 hours, for lamb and beef this time should be increased, for chicken or turkey - reduced. More precise marinating times are usually indicated in the specific recipe.
If the marinade contains acidic foods, you should not choose an aluminum container for marinating. The reason is that when aluminum comes into contact with acid, harmful substances are released. Preference should be given to glass, ceramics, and stainless steel. Enameled dishes are also suitable for these purposes.
If you plan to keep the meat in the marinade for a long time, it is better to put it in the refrigerator.
The kebab meat is marinated already cut into pieces of the required size.
For preparing delicious shashlik, not only the composition of the marinade is important, but also the quality of the meat itself. You need to know that kebab is not made from frozen meat. The meat of a young animal is always more tender than that of an old one.

There are many recipes for marinade with soy sauce. From them it is not difficult to choose the one that is suitable for your meat.

Simple marinade recipe with soy sauce

meat (any suitable for barbecue) – 1 kg;
onions – 0.5 kg;
barbecue seasoning - to taste;
soy sauce – 100 ml.

Cooking method:

Prepare the meat. To do this, you must first wash it well and dry it with napkins. Then the film and veins are removed. The pulp is cut into pieces approximately the size of two matchboxes placed on top of each other.
Sprinkle seasonings over meat and stir.
Peel the onions and cut them into thin half rings. Crush the onion with your hands until the juice begins to release.
Place the onion in the container with the barbecue meat.
Pour soy sauce over the meat and mix well.

Video recipe for the occasion:

Pork should be marinated in soy sauce for 3 hours, lamb - 4 hours, beef - 6 hours. Poultry meat can be fried within 2 hours after placing it in the marinade.

Marinade with soy sauce for beef

beef – 1 kg;
soy sauce – 100 ml;
tomato juice – 0.2 l;
onions – 0.25 kg;
garlic – 2 cloves;
vegetable oil – 50 ml;
spices - to taste.

Cooking method:

Wash the veal tenderloin. Remove the film. Cut across the grain into pieces about 4 cm thick. Place in a bag and beat lightly.
Rub with crushed spices.
Peel the onion and cut into small pieces.
Pass the garlic through a press.
Mix thick tomato juice (unsalted), soy sauce, onion, garlic and olive oil.
Pour the mixture over the meat and refrigerate overnight (about 6 hours).

If you want to marinate beef quickly, you can add kiwi to the marinade by chopping it with a knife or using a blender.

Soy sauce marinade for chicken or turkey

chicken or turkey fillet – 1 kg;
onions – 150 g;
soy sauce – 60 ml;
garlic – 2 cloves;
honey – 100 ml;
dried basil – 10 g;
seasoning for chicken - to taste.

Cooking method:

Wash the poultry meat and dry it with a towel. Cut into pieces of approximately 4–5 cm.
Mix chicken seasoning with dried basil.
Chop the garlic with a knife and add to the spicy mixture, stir.
Pour the mixture into the container with the chicken or turkey pieces and stir to coat each piece with the spices.
Melt the honey until it becomes completely liquid.
Pour soy sauce into honey and stir.
Cut the onion into half rings. Squeeze it to release its juice, mix with poultry meat.
Transfer the meat to a container with honey-soy marinade. Mix everything well so that the marinade covers all the pieces.

It takes 1.5 hours to marinate the chicken in the marinade with soy sauce prepared according to this recipe, and 2 hours for turkey meat.

Marinade with soy sauce for pork or lamb

pork or lamb – 1 kg;
soy sauce – 100 ml;
lemon juice – 100 ml;
mustard – 50 ml;
garlic – 5 cloves;
Spicy herbs - to taste.

Cooking method:

Pass the garlic through a press and mix with mustard.
Add soy sauce and lemon juice to the mustard. Stir.
Prepare the meat, cut into pieces of approximately 50 g.
Sprinkle with herbs and stir.
Pour in the marinade and mix well again.

Keeping the meat in this marinade before frying is enough for three hours. You can marinate not only meat, but also fish in it. The recipe will be the same, only you will need to add 50 ml of olive oil to the remaining ingredients. The spices will also be different.

Marinade for shish kebab with soy sauce and mayonnaise

meat – 1 kg;
soy sauce – 60 ml;
mayonnaise – 0.2 l;
onions – 0.3 kg;
seasonings - to taste.

Cooking method:

Prepare the meat by cutting into 4–5 cm pieces.
Cut the onion into large rings, after peeling it.
Place the onion in the container with the meat, add the seasonings, pour in the soy sauce and squeeze out the mayonnaise. Mix everything well with your hands.

The marinade is suitable for any meat, especially lean meat. Chicken will be ready for frying in an hour, pork in 2 hours, beef or lamb will have to be kept in the marinade a little longer (4-6 hours).

Shish kebab marinade with soy sauce is almost universal. It allows you to prepare delicious and juicy kebab from any meat, and you don’t need to wait a very long time for it to marinate.

Pork shish kebab in soy sauce is a very hearty and tasty dish that can be prepared both for your family for dinner and for the holiday table. Soy sauce is one of the best for cooking meat, it makes it softer and juicier. There is another important advantage of using such a marinade - your kebab will marinate much faster. If meat soaked in popular mayonnaise or traditional vinegar takes 4-5 hours, using soy sauce will cut that time in half.

Ingredients

Pork - 1.5 kg;
Onions – 4 pcs.;
Ground paprika - 1 tsp;
Ground black pepper - 1 tsp;
Salt to taste;
Seasoning “Khmeli-suneli” - 1 tsp;
Allspice - 1 tsp;
Soy sauce - 100 ml.

Preparation

The neck part with a small amount of lard is perfect for making barbecue; this meat will make your dish more juicy. If you don't like fatty foods, you can use tenderloin. Before cooking, rinse the meat thoroughly under running water and remove excess moisture with paper towels. Cut the pork into small cubes and place in a container suitable for marinating, such as a deep bowl.

Pour soy sauce into a container with chopped meat. You can use the classic version or with additional flavorings, such as ginger or garlic. Add salt, allspice, ground pepper, paprika, and khmeli-suneli seasoning. The soy sauce marinade for pork is ready. Mix thoroughly so that your future kebab is well saturated with spices.

Peel onions, preferably small ones, rinse under running water and dry with paper towels. Cut it into rings, not very thin, but not very thick (approximately 1 cm). Add to the container with meat and marinade, and mix carefully so as not to damage the integrity of the onion rings. Place the container with the future kebab in the refrigerator and leave it there to marinate for 1-2 hours (if time allows, it is better to leave it overnight). Stir the meat periodically so that all pieces are well saturated with the marinade.

While the meat is marinating, you need to light the fire. For this you will need dry firewood. When they burn out, charcoal is formed, which provides a lot of the heat needed to cook barbecue.

Now you need to prepare the meat for the frying process. Place pork pieces on a skewer, alternating them with onion rings.

Send the meat to fry on the grill with hot coals. Don't forget to turn the kebab periodically so that it cooks evenly on all sides. If a flame flares up, extinguish it with water (for this purpose it is convenient to use a plastic bottle with the lid slightly open) and continue frying until golden brown. If you have space, extra skewers and vegetables, you can bake them side by side. Eggplants, tomatoes and bell peppers are great for roasting over a fire. Grilled vegetables will be an excellent addition to barbecue.

The dish is ready! Treat your family and guests to appetizing, juicy, and incredibly tasty meat. You can serve kebab with ketchup or any other sauce of your choice, fragrant herbs, fresh or pickled vegetables, as well as grilled vegetables.

The recipe for pork kebab in soy sauce will take its rightful place in your collection. Bon appetit!

To prepare this dish, it is better to cut the meat into pieces of approximately 5X5 cm. If the cubes are smaller, then the kebab is likely to quickly burn and lose its juiciness. And if the pieces are too large, then there is a high risk that the meat, while fried on the outside, will remain raw on the inside.
While grilling over a fire, you can sprinkle pieces of meat with beer, this will give the kebab extra juiciness.
If it is not possible to light a fire, an air fryer and an electric kebab maker are quite suitable for preparing this dish. There are also electric ovens and microwave ovens with a kebab cooking function.

I really love cooking kebabs using a variety of recipes, both complex and simple.
I cooked it in various marinades, with pomegranate and cherry juice, in mayonnaise and ketchup, with the addition of kiwi and vinegar. In general, we tried a lot of recipes. But lately I have liked kebab with minimal added ingredients. I only add onions, barbecue seasoning, soy sauce and salt to the meat. How tender and soft the kebab in soy sauce turns out! I suggest preparing juicy meat according to my proven recipe.

My family prefers pork kebab, so I most often cook with it.
You can also use this recipe to prepare shish kebab from chicken, beef, nutria and other meats.

The most important thing for cooking meat on the grill is choosing the meat. I like entrecote and pork neck.
These parts make soft and juicy kebab.

how to marinate shish kebab without vinegar

Ingredients:

pork 3-4 kilograms,
3-5 medium sized onions,
soy sauce - 4 tablespoons,
barbecue seasoning - to taste,
salt - to taste.

Cooking process:

Cut the neck meat into portions. The pieces should be medium in size, as they shrink several times in size when cooked. Peel and chop the onion as desired. Place the meat and onions in a large saucepan, add barbecue seasoning, add salt if desired and add soy sauce. You shouldn’t add a lot of soy sauce; 3-5 tablespoons is enough for this amount of meat. The most important thing is to use high-quality soy sauce. Stir and lightly mash the meat and onions with your hands so that the onions release their juice and aroma. Leave in the refrigerator, covered, for several hours, or better yet, overnight. During this time, you can mix everything a couple of times.

I like to cook shish kebab not with purchased coals from a bag, but with wood, preferably this wood should be from fruit trees. Since we have our own garden, and we trim and remove old trees, there are no problems with firewood. You need to light a fire on the grill in advance, add more firewood and wait until there are hot, smoldering coals.

Thread raw kebab onto skewers. You can alternate meat with tomatoes, zucchini, and eggplant if desired. It will be even tastier.

Grill over smoldering coals, turning frequently.

If a fire appears, pour water on it from a bottle.

Serve the finished kebab with fresh vegetables, herbs and sauces of your choice, we like tomato and mustard.

Bon appetit!

Elena Gorodishenina told how to cook delicious pork shish kebab, recipe and photo by the author.