To prepare the pork ham shish kebab dish, you will need:

Pork ham - 2 kg
Onion - 500 gr

Rinse the meat thoroughly under running water. Well if it's not ice cream. Otherwise, the meat will taste tough and not very tasty. This is a classic barbecue marinade recipe.

We clean the white onion.

Mechanically separated meat. Pasty meat product, obtained by molding bones with an attached edible meat under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. A medallion is a small round or oval slice of meat.

Mesentery - The membranes and fat that support the intestines and provide pathways for the blood vessels that serve the intestines. Medium Meat - Cuts from the rib and loin section of the animal. Damp Heat Cooking - Cooking an indoor pot in an oven, range or slow cooker so that the heat transfer mechanism is fluid. It is used for tougher cuts of meat.

Cut it into thin rings.

We cut the meat enough big chunks. Approximately 4-5 cm long.

We put the cut meat in the prepared pan or container. Lay the chopped onion on top. barbecue from pork ham .

We mix everything. We leave in the marinade for six hours. Add spices to taste. Salt is not necessary.

Muscle is the soft tissue of animals. Muscle cells contain protein filaments that slide past each other, producing compression that changes both the length and shape of the cell. Muscles function to generate force and cause movement. Lamb is the flesh of mature sheep used as food. The definition of lamb varies from country to country.

Pork shish kebab in Armenian style

Myoglobin. Iron is an oxygen-binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. The ingredients are cut to bite size and cooked in broth in the kitchen or at the table. Nanny goat - Another term for a female goat.

We string meat on each skewer.

Alternate onion and skewers.

As a result, we put ready-made skewers on the grill.

Separately dilute salt in water. And pour this salty water on the pork ham shish kebab.

You can serve pita bread and greens to the table. Many people love ketchup. Perfect for this barbecue. tomato ketchup without additives.

Traditional barbecue with vinegar

Navarin is a stew of mutton, mutton and vegetables. Neat is an archaic term that refers to a member of the bovine family, such as a bull or a cow. New York Strip - A steak cut from the muscles lying dorsally to the lumbar spine. Also called New York steak, conch steak, club steak, Kansas City strip, or sirloin steak.

Cooking pork skewers

Newcastle disease is a highly contagious disease that causes birds. It is passed on to people. Nuggets are a small piece of chicken or fish. Substrate - Organs or limbs that can be used for cooking. Often referred to as a variety. Oleic acid is an unsaturated fatty acid found in natural fats and oils.

We hope our recipe pork ham shish kebab Did you like! Enjoy your meal!

From the history…
In Korean cuisine, there is a dish "orikogokui" - this is fried meat in pieces like shish kebab from duck. They add ginger, green onion and garlic to the marinade. Then sprinkle with sesame seeds.

By the way…
Many have been adding vinegar to barbecue since Soviet times. This is done in order to soften the meat. But the vinegar kills the taste of the kebab itself. Therefore, instead of vinegar, we recommend adding onions. Namely, grind it in a blender. In this gruel, the meat is perfectly softened, while maintaining its natural properties.
Pork ham is considered a delicacy part of a pig carcass. Properly cooked barbecue turns out juicy and tasty. Some prefer strongly fried pieces, but if a good griller, then large enough pieces of meat are well fried. But there are no fatty layers in the ham, so the marinade must be with onions. This will make the kebab soft despite the lack of fat.
To choose Ham Just like all meat, you have to be careful. The color of the meat should not be very saturated red. The meat has thin streaks of fat, the so-called "marble cut". In young animals, the meat is light pink, while in older animals it is dark. The second option will be tough, even with good marinade. The gray tint of the meat indicates that the meat has gone bad.

Omega is a fatty acid found in meat. Omnivorous - feeding on both animal and plant matter. Traditionally garnished with gremolata and served with risotto. Oxens are usually castrated males. Oyster. A small mass of muscle contained in the dorsal concavity of the pelvic bone on each side of the bird.

This is a form of canned beef hash but started out as any leftover meat with Sunday lunch which was filed the next day. Partridge is a medium-sized bird from the pheasant family. Pate – A folded pastry pate filled with seasoned meats and vegetables, often associated with the Cornwall region of England.

From your experience...
What marinade do you like pork ham shish kebab?

A good summer feast cannot do without well-cooked pork skewers, you can cook it from any meat, but pork in this capacity is just perfect. In order to get a truly tasty and juicy kebab, you also need to buy meat suitable for it in the market. If the buyer wants a barbecue, but at the same time buys a sirloin or cue balls, then no juicy dish he will not succeed, most likely, it will be a simple waste of time and money. A large pork ham is needed for a barbecue, with some part of the fat, so when the seller offers a completely unsightly piece of meat with some part of the fat, you should not rush to refuse. The fact is that on each piece of meat there should be a small piece of lard, the lard will melt during frying and will not allow the meat to dry out. Consider several options for cooking barbecue at home, let's start with the simplest:

The raw meat is ground, seasoned with various herbs and spices, smoked and steamed. Pepperoni - Beef and pork dried sausage seasoned with pepper. It is characteristically soft, slightly smoky and bright red. Pepper Steak - A steak topped with crushed peppercorns, grilled and served with a brandy butter sauce.

Pickled Pork Feet - Hog's feet cooked and preserved in hot vinegar brine. Pink is another term for "rare" when referring to the degree of bottoming during cooking. Steak steak – a steak cut from the lumbar region of the spine, containing parts of both the loin and the fillet.

Shish kebab in a pan

When going to nature, many stock up on firewood, coal, matches, actively cook meat for barbecue, marinate and expect the most pleasant memories from the trip, but summer is capricious in our time, and it is likely that on the appointed day, or even all week pour downpour. Kebabs will be canceled, friends will be upset. But this will only happen to those who are not familiar with the excellent barbecue recipe from pork meat, which can be fried in a pan.

Pot pie – a savory pie with top crust and sometimes bottom crust baked in a pie or deep dish. Pot roast – A dish made by slow-cooking large portions of meat in a covered pot, originally on top of a stove but now often in an oven.

Poultry - meat from domesticated birds such as chickens. Right Rib - Roasted of seven ribs directly ventral to the loin, with some of the ribs and associated vertebrae. Protein - Any of the classes of nitrogenous organic compounds that are made up of large molecules made up of one or more long chains of amino acids.

For barbecue you will need the following ingredients - pork, soy sauce, honey, garlic, ginger and green lemon juice - lime. The meat must be cut into pieces, garlic and ginger are also finely chopped, mix soy sauce, lime and honey. Mix the meat with the resulting sauce and leave in this form for 2-4 hours. At this time, it is necessary to soak wooden skewers for meat in water. The frying pan must be heated, melt lard on it, or a few tablespoons of fat, and then string shish kebab on skewers and fry for 15 minutes. after the meat is covered with a beautiful crust, it can be considered ready and the feast can begin.

Pulled pork. This is a cooking method in which pork, usually shoulder, is slowly cooked until tender and then cut into small pieces. In parts of the southeastern United States, the term "barbecue" refers to pulled pork. Olive oil. Submerge the wooden skewers in the water and let them soak for about 30 minutes so they don't burn during cooking. Place the marinated meat cubes on the wet tops and place the skewers as you go across the stove. Cover the skewers with the remaining marinade and roast for 8-12 minutes without turning during cooking.

  • In a large bowl, combine all marinade ingredients.
  • Cut the pork tenderloin into large cubes and add to the marinade.
  • Mix, cover and refrigerate for at least 30 minutes.
  • Wipe the cucumber and place it in a clean cloth.
  • Over the sink, squeeze the clothes to remove a good amount of water from the cucumber.
Panella, these are pancakes made from cereal flakes, is one of the "street" fine dining from the kitchen of Palermo.

Pork skewers in mayonnaise

For barbecue, you need a medium-sized piece of pork ham, half a bucket of mayonnaise, onion, salt and pepper to taste.

The meat is cut into cubes of medium size, about 2-4 centimeters each, smeared with mayonnaise. Cut the onion into beautiful rings and add to the meat with mayonnaise, mix again. The meat in the marinade is put in the refrigerator for 24 hours, it can be less, but then the taste will not be the same. For frying kebabs, an ordinary brazier, made independently, or bought in a store, is suitable. You need to fry the first few minutes on high heat to allow a crust to form, then the remaining time on low heat, almost on smoke. In total, frying the barbecue will take from 5 to 10 minutes per skewer. The kebab will turn out to be very juicy and tasty if you pour it with red wine, or with the remains of the marinade. It is quite possible to string onion rings and vegetables along with the barbecue on a skewer. Ideally, this is not done, but there are lovers of such a barbecue.

Panels are commonly eaten in sesame seed sandwiches, round and soft, often accompanied by parsley potatoes or other fried potatoes. pasta and seasoned with salt and lemon. Panels are made with chickpeas, water and parsley. Flour dissolves in salt water and turns into a ladle until it becomes creamy paste. It is laid on a plan or surfaces, cut, and then fried.

Pork skewers marinated in mayonnaise

A territorial prerogative, the panels are a typical appetizer of Palermo. Crekce is a dish of Sicilian potatoes and milk, which are fried after baking in a grated pan. To make the dough more compact, Sicilian tradition calls for the potatoes to be crushed with a fork.

As firewood for frying, you can use purchased coals, or any dry firewood prepared in advance, dry branches of apple and cherry trees are suitable for making a fire, the fragrant smell emanating from their burning will give the barbecue a special exotic smell and taste.

This is a popular dish in Palermo, a city where parsley is added to the dough. Crocuses are commonly eaten in sesame seed sandwiches, round and soft, often accompanied by panels. Orange is a specialty of Sicilian cuisine. This is a fried rice ball with a diameter of 8-10 cm, traditionally stuffed with rags, mozzarella and peas. The name comes from the typical shape and color that reminds us of the orange.

In the western part of the island, this specialty is known as arancina, while in the eastern part it is called arancino. According to the writer Gaetano Basile, the dish should refer to the female, as the name comes from the orange fruit, the orange, which is feminine in Italian.

It is likely that not everyone can afford to organize large-scale barbecue parties, meat is not cheap on the market, especially the part of the pork carcass that is intended for barbecue. That's why ideal option will be cooking a quick barbecue from bacon.

Its recipe is as follows: you need to take about 200-300 grams of fat, cut it into longitudinal pieces, do the same with black bread. String bacon and bread mixed on a skewer, make a fire and fry for 5 minutes, while the coals should be burnt out. The taste and aroma of this barbecue is unforgettable. It requires absolutely no preparation. If desired, you can sprinkle the lard with spices to taste. beautiful and snack for beer.

It seems that Orangina was imported by the Arabs, who consumed rice and saffron flavored with herbs and flesh. Crispy crunch, in fact, ensured excellent preservation of rice and seasoning, as well as better transport ability. The orange may have originally been characterized as a takeaway food, perhaps also to work in the countryside.

The most popular oranges in Sicily are meat juices, butter and spinach. The spray is a typical product of Palermo gastronomy. it ancient recipe, which treats pizza bread as a honeycomb ingredient with tomato sauce, onions, anchovies, oregano and slices of typical Sicilian cheese.

Pork skewers in mineral water


The usual barbecue recipes are no longer interesting to anyone, you need one universal one that allows you to cook a dish in just a few hours. It is this recipe that can be considered shish kebab, marinated from pork with mineral water. For cooking, you need about a liter and a half of mineral water, pork ham, or a good piece pork neck, a large number of onions, salt, spices.

Standing can only be used in and around Palermo in some pizzerias, gastronomy and bakeries. The spray is produced by an artisan and sold, usually by ambulances that sweep the streets of the city aboard tricycles and invite you to enjoy their product, loudly or through an amplifier.

Sicilian cuisine is closely connected with the historical and cultural events of Sicily, both with the religious and spiritual life of the island. It is a complex and articulated regional gastronomic culture, often considered the richest specialty and the most picturesque of Italy, showing the traces and contributions of all the cultures that have settled in Sicily in the last two millennia. In Sicilian cuisine, only olive oil top quality, both for cooking and seasoning.

Onions are cut very finely, it is desirable that there are also a lot of them, about 5-6 large onions per kilogram of meat. After slicing, the onion should be poured into a large container and, using a mortar for mashed potatoes, squeeze the juice out of it. Place pre-sliced ​​meat on top of the onion. Everyone determines the size of the slices independently by eye, but they should not be too large, since the time it takes to marinate depends on the size. The meat is mixed with onions, while salt is not necessary so that it does not turn out tough. From above, everything is poured with clear mineral water with gas, put in the refrigerator for about an hour, or more, depending on the time that the barbecue owner has.

Pizza is a gourmet product based on a mixture of water, flour, salt and yeast, which, after a minimum of twenty-four hours, are processed until a flat, baked and aged dish is produced. For the round pizza, the previously made one-time dough is distributed as a disc, seasoned and cooked in contact with the bakery's hot plate. It is the most famous and consumed in the world and is also called classic pizza or Neapolitan pizza.

Pizza is very important, as well as the quality of the ingredients - proper maturation and sourdough. Ripening is the process necessary for the starch in flour to come from certain enzymes sprinkled simple sugars, which means that a well-ripened pizza is digestible. Whereas brewer's yeast does its job by producing carbon dioxide and noble gases, hence increasing i.e. doubling the volume that takes place in the dough.

During this time, it is necessary to prepare a barbecue, skewers, make a fire. After the coals in the fire turn gray, you can begin to string meat on a skewer and put it on fire. You should carefully monitor that the meat does not burn, constantly turning it over, extinguishing too much fire can also be done with mineral water, the taste of the kebab will only increase from this.

Chicken retains an indiscreet appeal when it comes to skewers. The brown color, glossy lubricant and oil, and the spices used for its fragrance form an intoxicating cocktail of smells and aromas that allows you to hit the center of every person's clothing.

Baking in the oven is accepted as a breakthrough solution if it cannot be done otherwise. The most desired part remains the thighs, although the proverbial saying wants the place to be a delicious bite. The breast, which is too often tasty and tasty, is happily left gluttonous for everyone who is mindful of fat and does not eat chicken skin. Obligatory accompaniment, fried potatoes.

Pork skewers in vinegar marinade


The oldest and easiest way to cook shish kebab is to marinate pork ham in vinegar marinade. To prepare a barbecue, you need a large piece of neck or ham, always with sebaceous streaks, or inclusions, two medium-sized onions, barbecue seasoning, which you can buy today at any store, about 150 grams of 9% vinegar, if 6% is taken, the dose is increased up to 200 grams.

Kebab is meat dish, typical of Turkish gastronomy, which has become popular all over the world thanks to immigration from the Middle East. The origin of the kebab is due to the low availability of cooking fuel in many areas in the east, which makes it difficult to prepare large meals, while it was easier for urban households to cut meat in a butcher's shop. The kebab expression is essentially Persian in origin: Arab tradition wants the dance to be invented in the Middle Ages by Persian soldiers using their swords to cook meat over a fire in an open field.

The meat is thoroughly washed and cut into cubes. In boiling water, about 1 liter of water per 1 kilogram of meat is thrown half a large bag of seasoning, and then vinegar is poured. This mass should boil on fire for about 2 minutes no more, after which you should turn off the fire and let the marinade cool.

Pork meat is placed in a deep enameled or any other stainless container, except for plastic and plastic ones, covered with chopped onion rings and poured with cold marinade. It is best to close the top tightly with a lid. The marinade should cover the entire surface, not a single piece of meat should protrude from above. Place the container with meat in the refrigerator for a period of 10 to 48 hours, the more time the meat stays in the marinade, the easier and faster it will fry, the tastier it will turn out.

For frying at home, a brazier is not necessary, it is enough to dig a rectangular hole, 20-25 centimeters deep, lay a brick or a cauldron along its two edges, in general, everything that is at hand, if there are no skewers, you can put an old grate on top from the refrigerator. The impromptu brazier is ready for use, its shelf life is unlimited, so you should not rush to clean up the barbecue area, it is likely that you will have to use such a brazier more than once.

Shashlik - marinated in mustard


At the first mention of mustard, many people begin to frown, nevertheless, pork meat marinated in mustard according to a special recipe is worthy of all praise, thanks to its unsurpassed taste and aroma. For cooking, you need pork meat, about 2 kilograms, 2 onions, barbecue seasoning, soy sauce and mustard. All these products are easy to purchase in the store. You can make barbecue seasoning yourself, for which you need several varieties of sweet ground pepper, cardamom, curry.

The meat is cut into large pieces, mixed with finely grated onions, soy sauce, mustard, sprinkled with barbecue seasoning on top. To get the fastest result, the meat must be wrapped in foil and placed in the refrigerator for a period of 1 to 3 hours, here, as in the above recipes, the rule works, the longer the better and tastier. Grilled like a normal barbecue on the grill. There is no need to water the barbecue.


There are a lot of recipes for cooking barbecue, among them everyone chooses the one that suits their taste preferences and financial capabilities. But perhaps the shortest recipe is this one: pork meat is washed and dried, after which it is cut into small cubes. Onion is cut into rings, mixed with meat. pouring out from above tomato juice, the amount of which depends on the amount of meat, tomato juice should cover the top piece by at least 1-1.5 centimeters. Place the container with meat in the refrigerator, the minimum marinating time is 6 hours, the maximum is from 1 to 5 days.

Barbecue is fried according to the same principle as a regular kebab in vinegar marinade; when frying, you can pour over the meat with the remnants of tomato marinade.

Shish kebab in lemon marinade


To prepare a barbecue, you will need about 1-2 kilograms of meat, several lemons and large onions, salt, spices. The meat is cleaned and washed, and then cut into the desired portions. Finely chop the onion, mix with meat. Using a grater, remove the lemon zest, sprinkle the meat with it, mix. During kneading, it is necessary to strongly squeeze the pieces of meat and onions, so that the kebab starts the juice. Lemons left without zest must be passed through a juicer, pour over the meat with the resulting juice. In the absence of a juicer, you can get the juice manually. Sprinkle the meat on top with spices, coriander, curry and turmeric are suitable for such a kebab, put in the refrigerator for 12 hours. It is necessary to fry like a regular barbecue, there is no special secret in this recipe.

Chinese pork skewers

1. A beautiful tender pork fillet is taken, washed, cut into pieces of medium size.

2. Brown sugar is thrown into boiling water, about 100-200 grams per kilogram of pork, soy sauce, dry sherry, Sesame oil and salt. Cook for a few minutes, let cool.

3. The meat is poured with the resulting marinade and put in the refrigerator for 8-12 hours. Prepared like a completely ordinary barbecue, occasionally pouring the remnants of the marinade.

Served on Chinese lettuce leaves.

The above recipes delicious cooking kebabs are far from the only ones, each culinary specialist comes up with his own version of kebab, based on the products he has, this is his advantage over other meat dishes.