Pork neck shashlik recipe. Delicious pork neck kebab - step-by-step photo recipe for marinating and cooking on the grill

17.10.2019

Marinate meat for pork skewers It is important to do it right in order to get a tasty, juicy and aromatic dish that will leave only the best memories. This question is especially popular in the summer, when most people prefer active recreation in the country or in nature, in the company of friends and barbecue.

True gourmets believe that the most delicious kebab can be made only from lamb, but if you know how to marinate it, the dish will turn out very tasty in any case, no matter what kind of meat you use. However, pork kebab has long been recognized in many countries as one of the most delicious. But in order to cook it correctly, you first need to choose quality meat. Our article will help you do this.

How to choose the right meat for barbecue?

The pork neck has always been considered the most convenient part of the carcass for barbecue. The kebab from it comes out the most tender and juicy. But you don’t have to choose only the neck, you can try making a kebab from pork belly or lower back. The meat in these areas is also quite tender.

Pork shoulder or ham is fundamentally unsuitable for barbecue. Even if you professionally marinate this part of the carcass, the kebab will still come out a little dry.

When choosing meat, inspect it carefully from all sides. Take note that it should not contain too much fat. But do not choose meat that has no fat at all, as it moisturizes the kebab during heat treatment and prevents it from becoming too dry.

It is not recommended to take frozen pork. Not everyone knows how to defrost it correctly. This leads to the fact that the kebab comes out tough and rubbery. In addition, frozen meat is not always fresh and can significantly spoil the taste of the dish. E If you still purchased such meat, then you need to defrost it only in the refrigerator, at a temperature no higher than +5 degrees. Defrosting pork in the microwave is strictly prohibited.

When choosing meat, be guided by its appearance and smell. Fresh pork should have an even pinkish color and smell pleasant. If the meat has turned yellow or shriveled, it is better to look for fresher options.

Having dealt with the meat and choosing it correctly, we can move on to methods of marinating it. On at the moment there are a great many of them. It’s impossible to remember everything at once, so in this article we’ll look at the most popular ways to deliciously marinate pork kebab.

Pork shashlik in kefir

The kefir marinade recipe makes the meat very juicy and tender. Kefir does not dry out pork, making it soft and flavorful. In order to marinate kebab in this way, you will need:

1.5 kg pork neck;

500 ml kefir 3%;

1.5 tsp. Sahara;

5 pieces of onions;

salt, seasonings to taste.

We wash the pork, drain the water, cut the meat into portions. Don't make them too small as they will become even smaller as they cook. After that, take two onions and chop them finely, pour them into the pan with the meat, add salt and pepper and mix. Then add kefir so that the meat is thoroughly soaked with it. But don't fill the pork completely! Add sugar and stir the contents of the pan. Cut the remaining onions into rings and place them on top so that the onions do not become soggy in the kefir. Let the meat brew for at least 10 hours, after which you can put it on skewers, not forgetting the onions, and cook over an open fire until done.

Shish kebab in wine

Pork marinated in red wine acquires a very pleasant aroma and sour taste, and when combined with your favorite spices, this dish will captivate you with its unsurpassed taste. In order to marinate meat in this way, you need the following ingredients:

1.5 kg pork neck;

300 ml dry wine;

5 pieces of onions;

salt, spices to taste.

Wash the meat thoroughly and cut into portions. We put all this in a saucepan, add salt, pepper, your favorite spices, and mix well. Leave the pork to sit at room temperature for 20 minutes. Then start pouring red wine over the meat until it almost covers the kebab. Finely chop one onion and mix with the meat, then cut the rest of the onion into rings and place on top. Leave the kebab to steep for 10 hours in the refrigerator, after which you can put it on skewers and cook over an open fire.

Shish kebab in mineral water marinade

By marinating meat in mineral water, you will get a very tender and soft kebab, the taste of which will be remembered for a long time. This method is very simple, but no less effective. It is perfect for those who want to quickly marinate pork kebab. In order to do this, you will need:

1 kg pork;

500 g onions;

salt and spices to taste;

1 liter of carbonated mineral water.

First, cut the onion into large half rings, cover the bottom of the pan with it and remember it well so that it releases the juice. Salt is not necessary. Then, wash the meat and cut it into pieces, after which we send it to the onion. Mix all this and fill it with mineral water. Before this, add salt and spices at your discretion. Leave in the refrigerator for one hour, after which you can start cooking.

Pork shish kebab in mayonnaise

Pickling pork meat in mayonnaise is the most common and proven method. Mayonnaise significantly softens the meat and prevents it from drying out during cooking, and also gives the dish a very delicate taste and a pleasant aroma. In order to marinate pork kebab in mayonnaise, you need the following ingredients:

1 kg pork meat;

300 milliliters of mayonnaise;

5 pieces of onions;

salt and seasonings to taste.

We wash the meat and cut it into pieces, put it in a pan, add salt and spices. Then we send it to infuse for 20 minutes. Pour all this generously with mayonnaise and mix again. Cut the onion into wide rings and place on top of the kebab. We put it all in the refrigerator and let it brew for at least 9 hours. After this, it is ready to fry.

Marinade for shish kebab with vinegar

By marinating shish kebab in vinegar, which adds a pleasant sourness to the dish, you get soft and tender meat that does not dry out when frying. To marinate pork meat this way, you will need:

1.2 kg pork meat

4 tbsp. l. vinegar

1 tsp. Sahara

3 pieces of onions

salt and spices to taste

Wash the meat and cut it into pieces, then add salt and spices, mix thoroughly and let it steep for 10 minutes. Cut the onion into rings and add to the pork. After this, dilute the vinegar with boiled water in a ratio of 1:2, pour the resulting mixture over the meat, add sugar and stir it all. Leave to brew for 9 hours, after which the meat can be cooked over an open fire.

These are the main and most popular methods, using which you can properly and tasty marinate pork kebab. The result will certainly please you, and your dish will turn out incredibly tasty and aromatic!

Wash the pork. You can cut off large pieces of fat. Cut into pieces.

Don't make it small, but don't make huge pieces either.

Place the chopped meat in a bowl or pan.

Wash and peel the onions.

There must be a lot of onions! Remember the proverb about butter that won’t spoil the porridge? So it is here! You can’t spoil the kebab with onions!

Cut half the onion into small cubes, the other half into half rings or rings.

Add the chopped onion to the meat and mix thoroughly. You need to do this with your hands and with force so that the onion gives all its juice to the marinade. That is why it is believed that cooking barbecue is a man’s job.

Now add spices. They can be anything you like. Black pepper, red pepper, ground coriander, paprika, bay leaf etc. There are ready-made mixtures for cooking barbecue on sale. In such mixtures, the spices are well selected and, as a rule, the packaging indicates in what quantities they should be added to the meat. You can also add fresh mint, oregano, and sage.

So, add the spices and mix thoroughly again. The spices should completely cover each piece of meat.

All! Pickled. Yes, yes! No salt! We will salt the meat immediately before frying. Leave the meat to marinate for 2-3 hours. Or you can leave it overnight in the refrigerator.

Now it's time to grill our pork neck kebabs! If the meat was marinated cold, take it out at least an hour in advance to allow it to come to room temperature.

Now we salt the meat, mix well and thread the marinated pieces of pork onto skewers. I advise you to shake off onion pieces from the meat if possible.

Grill pork shish kebab on hot coals.

Do not forget to turn the skewers periodically so that the meat is evenly fried.

If the coals burn, then knock down the flame by spraying the coals themselves with water, but not the kebab. Checking the readiness of the kebab is very easy! Cut a piece and if you see clear juice flowing out, the meat is ready!

We always eat the pork neck kebab hot! Vegetable salads are ideal for meat, tomato sauce, mustard.

Bon appetit!

Good day, my valiant chefs! Agree that cooking delicious shish kebab is a real art. There are many recipes, but not all of them give equally good results. One of the main secrets of this dish is what kind of meat is used. No less important is what it is marinated in. And today I will tell you how to make a marinade for soft pork kebab.

I would like to note that shish kebab turns out very tasty also from beef, veal and lamb. Only it has its own cooking peculiarities. Here I will describe the basic principles of marinating pork.

How to marinate and cook pork

First of all, you need to cut the meat into pieces. I’ve already said how to do this, a little higher, so I won’t repeat myself.

Immerse the prepared meat in the marinade. For entrecote, pork neck, loin and other tidbits, there are many options for flavorful mixtures. I described the recipes below. But how long to marinate pork largely depends on the composition of the seasonings. In the presence of “aggressive” components (wine, lemon juice), the time is reduced.

The minimum residence time for pork in the aromatic mixture is 4 hours. But it is better to marinate the meat for 8-12 hours

The pieces should be placed on skewers along the grain. Place larger pieces closer to the center. Well, then string the small ones along the edges. This way the pork will cook better.

To prevent the pork from burning when frying, sprinkle it periodically with wine, water or lemon juice. If you want to check the readiness of the kebab, do not pierce the pieces with a knife. Otherwise, all the juice will leak out and the kebab will be a little dry.

Recipes for marinades for juicy pork

And here are the promised options for aromatic mixtures for meat. Here's a quick and easy marinade. Or choose an exotic option, for example, lingonberry or pomegranate. Have fun cooking, and don’t forget to post what you did better afterwards.

Cooking with kefir and lemon

For the neck (3 kg) take:

500 ml low-fat kefir;
1 lemon fruit;
700 g onions;
1 tbsp. salt;
pepper + other spices.

Peel the citrus fruit and remove the seeds. Then cut the fruit into slices and grind in a meat grinder. Cut a couple of peeled onions into neat rings 4 mm thick. They will need to be threaded with marinated pork onto skewers. And grind the rest of the onion in a meat grinder.

In a lemon mixture, mix onion pulp, kefir, pepper and other spices. Add a little salt to the mixture. The kefir marinade is ready. Place meat and onion rings in layers in a glass container. And pour it all over evenly with the aromatic mixture.

Here is another version of a simple marinade with kefir and spices.

Marinade with soy sauce

For a kilo of pork you will need:

black and red pepper (to taste);
1 piece onions;
1-2 bay leaves;
100 ml soy sauce.

Pour the sauce over the chopped pork. Chop the onion into thin rings and place in a bowl with meat. Next, add spices and mix everything thoroughly. Well, then we leave the pork to marinate. On the grill, the meat turns out incomparable.

Kiwi flavored blend

For a kilo of meat you will need:

1 piece lemon;
1 piece ripe kiwi;
pepper;
thyme (a couple of sprigs);
salt.

Grind the peeled kiwi in a blender into a paste. Pepper the pork pieces and add some salt. Cut the citrus fruit in half and squeeze out the juice from ¼ of the lemon. And cut the rest of the lemon into slices and send to the meat. Next, we enrich the composition with kiwi pulp and thyme. Marinate for a minimum of 4 hours. Do not hold it longer, because the neck will turn into “porridge”.

How to make beer marinade correctly

For a kilo of pork, take half a liter of beer, pepper and salt. Use high-quality beer - take a “live” drink. It wonderfully softens and gives the kebab an original bready flavor. Fill the pieces with beer, salt and pepper them. And then mix everything well.

Pork marinated in mayonnaise

For a kilo of tenderloin you will need to take:

2 pcs. onions;
black pepper;
3 pcs. bay leaf;
salt;
200 g mayonnaise;
dried dill

We cut the peeled onion into rings and send it to the meat pieces. Salt and pepper the pork. We send there bay leaf, mayonnaise and dill. Mix everything thoroughly and leave the meat to absorb the flavor.

Cooking pork in mineral water

This is a fairly easy recipe to make. For 3 kg of neck take:

1 liter of mineral water;
a kilo of onions;
2-3 tbsp. vegetable oil;
salt;
pepper + spices.

Cut the peeled onion into thin half rings. Salt the neck pieces, season and crush with spices. Add onion, oil and fill everything with mineral water. And then we put it in the refrigerator. In 12 hours the meat will become very tender and soft.

Check out the option of marinating with spices and mineral water

Making honey mustard marinade

For the neck (2 kg) take:

100 g honey;
a pinch of paprika;
500 g onions;
pepper mixture;
50 ml olive oil;
thyme;
4 tbsp. French mustard;
1 piece lemon.

Mix butter and freshly squeezed lemon juice with honey. Mix it all with mustard. Add pieces of pork to the aromatic mixture. Salt, pepper and sprinkle with thyme and paprika on top. Cut the onion (peel in advance) into rings and add to the meat. Mix everything well and put it in the refrigerator.

Tomato marinade for barbecue

For 1.5 kilos of tenderloin take:

2 tsp adjika;
2 large cloves of garlic;
large lemon;
150 g tomato sauce;
2 tbsp. mayonnaise;
1.5 tsp. salt.

Squeeze the juice from a citrus fruit. Mix it with chopped garlic, adjika, sauce and mayonnaise. Salt the mixture. And we send meat pieces into it.

Marinade with vinegar and onions

In fact, this is a classic version of a carbonate marinade. You can also marinate frozen meat in vinegar. The recipe is:

3 kg pork neck;
2 tbsp. 9% vinegar;
3 pcs. onion heads;
0.5 liters of mineral water;
salt;
pepper;
basil;
turmeric.

Pour the mineral water into a deep container. Mix it with vinegar, chopped onion rings, salt and spices. Dip pieces of pork into this mixture.

Option with balsamic vinegar

For 1.5 kilos of meat take:

60 ml balsamic vinegar;
2 garlic cloves;
1 tbsp. mustard;
4 tbsp. vegetable oil;
1 tsp each rosemary and oregano (take dried herbs);
1 tbsp. honey

Pass the peeled garlic through a garlic press. Then we mix this slurry with the rest of the mixture components. Dip the pieces into this aromatic mass and marinate.

Marinade for pork neck with sour cream

For a kilo of meat you will need:

250 ml wine vinegar;
2 pcs. apples;
2 pcs. onions;
200 ml sour cream (fat content 10%);
100 g prunes;
pepper;
salt.

Rub the pieces with pepper and place in vinegar for 3 hours. Place the dishes with pork in the refrigerator or other cool place. Peel the apples and remove seeds, and then cut them into small cubes. Pour boiling water over the prunes and chop them too. Heat the sour cream to 40 degrees, add apples and prunes. Then simmer this aromatic mixture over the fire for a couple of minutes (don’t forget to stir).

Next, remove the sour cream marinade from the stove. Place pieces of meat into a warm mass (about 30 degrees) and marinate it. It turns out that the pieces get “from the ship to the ball” - from vinegar to sour cream :) Cut the peeled onion into rings (you will need to string it with the pork onto skewers). Salt the kebab while frying it.

Pork in lingonberry marinade

For 1.5 kg of neck take:

160-180 g frozen or fresh lingonberries;
2 tbsp. brown sugar;
3 tbsp. wine vinegar;
1 tbsp. orange zest;
120 ml water;
pepper;
1 piece onions;
salt;
4 tbsp. vegetable oil.

If the berries are frozen, defrost them. Sort fresh ones and rinse thoroughly. Add the zest to the lingonberries and fill it all with water. Bring the mixture to a boil, then reduce the heat to low. Cook, stirring, until the berries are burst. Cover the pan with a lid while you cook the berries.

Then cool the “compote” to room temperature and mix it using a blender. We enrich the composition with vinegar, sugar, pepper and salt. Cut the onion into cubes and send it there. Mix everything thoroughly. Next, gradually add oil to the marinade and mix everything again. And then we immerse the pieces of pork in it.

Shish kebab in red wine

This aromatic mixture can be made with white wine. It all depends on your desire. The marinade recipe is as follows (for 2 kg of meat):

200 ml dry wine;
700 g onions;
salt;
Caucasian spices.

Pour wine into chopped onion rings. Add spices there and salt the mixture. And then we immerse the chopped pork into pieces into this aromatic mass.

Sweet and sour marinade

For 2 kg of tenderloin you need the following set of products:

4 tbsp. honey;
500 g sour juicy apples;
1 piece onion;
300 ml dry white wine;
3 tbsp. vegetable oil;
salt;
pepper.

Grate the peeled and seeded apples on a coarse grater. Grind the onion into a paste. Mix salt + onion mass + pepper and rub the meat mixture with this mixture. Place the meat and apple mixture in layers in the container where you will marinate the shish kebab. Mix the wine with butter and honey, and pour this marinade over the pork. Next, we put everything in the refrigerator so that the kebab marinates there.

Marinate the neck in pomegranate juice

You will need:

2 kilos of pork;
700 ml pomegranate juice;
4 pcs. Luke;
30 g rosemary;
salt;
pepper + spices (your choice).

Chop the onion into large half rings and add it to the pieces of pork. Salt, pepper, add rosemary and spices. Afterwards, mix everything and pour pomegranate juice on top. Then we put it in the refrigerator to marinate.

Additional Tricks

It’s no secret that the most flavorful black pepper is the one that is taken as peas and crushed before use. Just don’t rush to put it in the mortar. First fry in a dry frying pan. A clear sign of its “readiness” is the leveling of the wrinkled surface. And then grind the seasoning. By the way, roasted peppers are not only more flavorful, but also easier to crush.

Marinate the meat in a special container: made of glass or clay, or in an enamel container. Never use aluminum. It may interact with the components of the marinade. As a result, in best case scenario the taste of the kebab will deteriorate, and in the worst case, a toxic residue will appear.

Want to enhance the flavor of your barbecue? To do this, sprinkle the coals with fine wood shavings a few minutes before the end of frying. If you like a citrus flavor, add orange zest instead of shavings to the coals.

Among such a variety of recipes, you will certainly find the option that will allow you to cook a shish kebab masterpiece. Don't be greedy - share the link to the article with your friends. They will then treat you to kebabs prepared according to these recipes. And I wish you an unforgettable picnic holiday and say: see you again.

Shish kebab is an appetizing and aromatic dish that is baked on skewers. IN classic version it is prepared with pork. It is very important to properly marinate and cook pork meat so that it does not become tough. Various ingredients can be used as a marinade - lemon, oil, kiwi, pomegranate juice, soy sauce, vinegar, kefir. Below you will learn how to marinate pork kebab so that the meat is juicy and tender, and the secrets of cooking will help you make a truly tasty and delicious dish.

How to choose meat for barbecue?

Which cut of pork is best? The right choice meat is half the success in cooking barbecue. A product that has been frozen or improperly stored will spoil the taste of the dish. To make the meat tender, it is important not only to cook it well, but also to choose the part of the pork that is ideal for roasting on skewers. Recommendations for choosing a product for a classic pork kebab:

Don't buy frozen meat. Chilled pork is ideal for this dish. It is permissible to use a frozen product, but only if it has been frozen once, although taste qualities the kebab will still be inferior to a dish made from chilled meat.
To tell the difference between chilled and frozen pork, press down on top with your finger. If the product is fresh, the surface will quickly recover. Thawed pork will have visible bloody liquid, the consistency of such meat will be loose, uneven, and the color will be brighter.
Do not take meat if the smell or appearance bothers you. Smell the pork and see if there is any blood oozing - this is a bad sign. Moisture on the surface of the meat indicates the presence of harmful substances or improper storage. If the product is gray, dark color, then the animal was old - the kebab will turn out tough. Good meat has a dry appearance, a uniform color over the entire surface, and a slight shine.
Choose pieces without excess fat and lived - this will complicate the process of preparing the pork for cooking. Some sellers hide fatty pieces by wrapping them inside, so carefully inspect the product from all sides.
The most important thing is to buy the right cut of pork. Ideal for soft and juicy kebab Meat from the neck (neck carbonate), located along the pig's spine, is suitable. Also, an excellent dish will be made from tenderloin, ribs, and brisket. Pork ham is also suitable for barbecue, but it is important not to dry it out. The back meat and the tenderloin from the shoulder blades have a lot of veins, but if they are properly cleaned and marinated, the kebab will turn out tender.

Once the meat has been selected, you need to marinate it. Most delicious marinade for pork kebab, so that the meat is soft and tender, it is prepared using different ingredients. Below are the popular ones step by step recipes with a photo of a marinated barbecue product.

How to marinate pork kebab with lemon

Lemon juice is an excellent marinade dressing that can replace vinegar and oil. Lemons will ensure the juiciness of the meat and give it an interesting flavor.

You will need:

4 lemons;
4 tbsp. spoons of salt;
8 onions;
5 kilograms of pork;
2 tbsp. spoons of spices for barbecue.

Preparation:

Take a large container. Wash and peel the onion, cut into rings. Place one layer in a container, sprinkle with salt and spices.
Clean the meat from veins and excess fat. Divide into portions. Place pork on top of onions. Place another layer of onion on it. Lay out the layers one by one until these ingredients run out. Don't forget to sprinkle the layers with spices.
Wash the lemon and cut it. Squeeze out the juice.
Pour ingredients into containers.
Cover the edges of the dishes cling film, hide in the refrigerator for six hours. Mix the ingredients 2 times.
Once the pork has been marinated, it is ready to cook: place the pieces on skewers and cook over smoldering coals until cooked through, turning occasionally and sprinkling with wine or water. Readiness is determined by the cut: a clear liquid should ooze from the meat.

Classic kebab marinated in vinegar

The classic marinade for barbecue is vinegar. The ingredient gives the dish a pleasant sourness and guarantees a juicy and delicate taste. You can make this kebab according to your own taste: at home in the oven, in a frying pan or outdoors using a spit and skewers.

You will need:

1 kilogram and 200 grams of pork;
2 teaspoons granulated sugar;
4 tablespoons vinegar;
salt, pepper, other seasonings;
2 onions.

Preparation:

Prepare the meat: rinse under cold water, cut into portions.
Add spices to the meat product, mix everything well in a deep bowl.
Peel the onion. Grate the vegetable and then add it to the container with the rest of the ingredients.
Dilute water and vinegar 2 to 1. This recommendation applies to the 9% component. If it is of a different concentration, follow the instructions on the package to dilute to food consistency.
Pour the resulting liquid over the pieces and stir.
Cover the kebab in the marinade with cling film and leave at room temperature for 60 minutes. Then place in the refrigerator overnight.
Place the pieces of meat on skewers. Cook over coals, turning the pork occasionally. Pour water, wine or beer over it to make the dish juicy.

Pork shish kebab in marinade with mayonnaise

Mayonnaise is not only a delicious salad dressing and appetizing sauce, but also an excellent marinade component for barbecue. The product prevents the meat from drying out during baking, making it juicy and appetizing.

You will need:

5 onions;
kilogram of pork;
200 ml mayonnaise;
seasonings

Preparation:

Prepare the pork, cut into portions. Place in a deep bowl.
Add your favorite spices, don't forget to add salt. Mix the pieces thoroughly so that the seasonings are evenly distributed. Leave for a quarter of an hour.
Season the ingredients with mayonnaise. Stir until the sauce coats all parts of the pork evenly.
Cut the onion into rings, make them wide, so that you can fry them together with the meat. Mix some of the vegetable well in a container with the rest of the ingredients, and place some on top for baking.
Marinate like this: 60 minutes at room temperature and overnight in the refrigerator. If you are cooking in a few hours, leave the meat in the room for 180 minutes.
Bake the kebab, alternating pieces of pork with onion rings.

Tomato sauce for barbecue

What is the most delicious barbecue sauce? Many people agree that this satsebeli is a classic option for a Caucasian dish.

You will need:

2 bunches of cilantro;
200 ml water;
200 grams of tomato paste;
5 cloves of garlic;
a teaspoon of adjika, vinegar, salt;
hops-suneli – 1 tablespoon;
pepper.

Preparation:

Wash and finely chop the cilantro, place in a convenient deep container.
Crush the garlic and add to the cilantro. Mix with adjika, hops-suneli, vinegar, pepper.
Grind it all together with a pestle.
Add tomato paste, stir.
Pour in water, salt, mix thoroughly again.
Pour the sauce into a jar and take it with you outdoors to enjoy real Caucasian kebab!

Marinate pork shish kebab in wine

Thanks to wine, your dish will have a beautiful color and a pleasant tart taste. Marinate the neck or ribs in the drink - then the kebab will turn out great.

You will need:

1 kilogram 300 grams of pork;
7 onions;
300 ml dry red wine;
seasonings

Preparation:

Cut the pork neck into pieces.
Separately salt each cut part, place in a deep container, mix and leave for a quarter of an hour.
Chop half the onion thoroughly, add to the bowl with the meat and stir. Gradually pour in the wine, stirring the ingredients.
Cut the remaining onions into rings and place on top.
Leave for 60 minutes at room temperature with the lid closed, then transfer to the refrigerator overnight.
Cook on skewers, turning the pork neck occasionally.

Pork kebab recipe with kefir

Kefir gives the finished dish a delicate color and makes the meat product soft and tender. This kebab has a rich taste without sourness.

You will need:

1.5 kg of meat;
half a liter of kefir 3%;
7 onions;
1 teaspoon granulated sugar;
seasonings

Preparation:

Cut the pork neck into pieces and place in a deep bowl.
Using a coarse grater, grate part of the onion (about half), add seasonings, and place in a container with the main ingredient.
Gradually pour in kefir, stirring the pieces, add granulated sugar.
Place the remaining sliced onion on top.
Roast on skewers over smoldering coals until cooked through.

How to marinate pork kebab in mineral water

You can marinate pork for barbecue in mineral water. The meat will absorb some of the water ready dish It will come out juicy and tasty.

You will need:

4 kilos of pork;
1 kilogram of onions;
cilantro seeds;
black pepper, salt;
paprika;
dried tomatoes;
a bottle of mineral water.

Preparation:

Cut the pork into large pieces. Place in a deep container.
Chop the onion, add to the pork and stir.
Pepper, add cilantro seeds, salt, tomatoes and paprika. Stir and remember to let the onion release its juice.
Fill in mineral water ingredients - marinade is ready. The meat will be marinated in mineral water and in its own juice.
Cover the dish with a lid and place it in the refrigerator overnight.
Cook the shish kebab in the mineral marinade on the grill until done, turning the skewers.

Pork kebab soaked in beer

How to soak pork kebab so that it turns out juicy and tender? Beer marinade will help with this. When grilled over coals, pork pieces will not dry out and will also acquire an unusual and appetizing aroma.

You will need:

1.5 kg pork;
a bottle of light beer 0.5 l;
3 onions;
seasonings

Preparation:

Cut the pork into portions. Place in a deep container.
Pepper, salt, and stir to evenly distribute the seasonings.
Grind the vegetable on a coarse grater. Add to the rest of the ingredients, then pour in the beer.
When the marinade is ready, cover the container, let it stand at room temperature for a while, and then put it in the refrigerator overnight.
Grill over smoldering coals using skewers until cooked through.

Secrets of cooking shish kebab

The subtleties of cooking barbecue will help make the dish truly tasty and delight your friends and family. If you know simple secrets By creating this dish, the risk of getting a hard, overdried kebab disappears. Subtleties of preparing delicious meat:

The distance from the kebab to the coals should be no less than 15 centimeters.
The marinade along with the pork neck should be kept in glass, clay, or enamel containers. This eliminates the reaction of the metal with the food, as is the case with aluminum bowls.
Baste the meat pieces during cooking with oil, beer, wine or the marinade in which it was cooked.
Place fatty pieces in the middle of the skewer, small and lean pieces - along the edges. To ensure they bake well, alternate with onion rings or other vegetables.
Place the skewers tightly next to each other.
The wrong wood can ruin your efforts to find the perfect meat product and marinade. Use branches of fruit trees, such as apricot, apple, plum, as firewood.
Don't forget about sauces. Satsebeli, mustard, and ketchup will perfectly complement the food.
Watch videos of experienced chefs who will share their secrets of cooking meat.

Calorie content of a dish per 100 grams

How many calories are in pork kebab? Calorie content per 100 grams depends on which part of the pig is chosen for cooking - neck, ribs, back. Lean tenderloin contains fewer calories than fatty, stringy cuts. The type of marinade also affects the calorie content. Per 100 grams of the classic version of the dish with vinegar there are 220 kcal.