Top recipes for pork kebab marinade

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Shish kebab is one of the favorite meat dishes, which is always prepared at a picnic. And in order for the pieces of meat to turn out juicy and aromatic, it is important to choose a good marinade. The pork is quite fatty, and the shish kebab is tender and juicy, but only with the right marinade. For those who want to learn how to make the most delicious pork kebab marinade so that the meat is tender, we have selected the simplest options for sauces.

Several important rules for marinating meat

To make the meat juicy and well saturated with spices, you must follow some pickling rules.

1. Add salt in the marinade should be at the very end, it is even better to just salt the pork before frying. If you add salt to the sauce, it draws liquid out of the pieces of meat, making the kebab dry and less tasty.
2. Don't add a lot of vinegar … Excess acid will cause the meat to dry out.
3. To get a soft and juicy kebab, you must use a few basic ingredients. These include acid and spice. The acid helps break down the fiber, thereby making the pork softer, and the seasoning is essential for the aroma and flavor of the kebab.
4. The marinating process takes at least four o'clock, it is even better to leave the meat in the marinade for 12 hours.
5. To get a delicious sauce, add as much as possible to it. fresh onions … For a kilogram of meat, about half a kilogram of a vegetable is taken.

To marinate a kebab deliciously, you can use various recipes. Each recipe differs in the amount of ingredients and the seasonings and additives used. Below are the best options for sauces with which you can get a delicious and satisfying shish kebab.

Marinade with kefir

Most often, housewives use a standard set of spices for marinating meat. These include ground black pepper and a little salt; in rare cases, additional spices are added.

It is worth remembering that an excessive amount of spices can negatively affect the taste of the finished kebab, as it will make the meat taste artificial. But it is not at all necessary to prepare a vinegar-based marinade, because the kebab will turn out delicious if you make a sauce with kefir.

Ingredients:

• fresh cilantro - 1 bunch;
• high fat kefir - 1 l;
• fresh onions - 3 pieces;
• pork meat - 1.5 kg.

Cooking process:

1. First you need to prepare the onion, peel it and cut it into rings or half rings of medium thickness.
2. Pork is also washed and cut into pieces of medium size, if the portioned pieces are large, then they will not be well fried on coals. Small pieces burn faster.
3. Cilantro is washed in water and dried, then finely chopped.
4. For marinating, prepare a deep bowl or saucepan in which the meat is placed in a layer.
5. After that, put onions on the meat, on top a layer of chopped fresh cilantro and a little pepper.
6. Kefir is poured into a bowl last, it is necessary to pour the pieces of meat so that they are completely covered with marinade.

Cover the pan with a lid and put it in the refrigerator for several hours, it is best to leave the meat in kefir for one day.

Marinade with red wine

This is the best marinade for barbecue, which makes it possible to make the meat very juicy and tasty. It is best to use dry red wine in this recipe, as it has a richer taste. But if there is no red wine, you can also use a white drink.

Ingredients:

• pork neck - 1, 2 kg;
• dry red wine - 310 ml;
• ground black pepper - 1 spoon;
• onions - 6 pieces;
• salt - 1 spoon;
• lvrov leaf - 2 pieces;
• ground red pepper - 0.5 teaspoon;
• rosemary - 2 sprigs.

Cooking process:

1. The pork neck is cut into medium sized pieces of equal size, and then placed in an enamel pot or bowl. Salt and all the necessary spices are added to the meat.
2. The onions are peeled and cut into half rings of medium thickness, the onions are lightly crushed with your hands so that it releases more juice. The prepared vegetable is sent to the meat preparation. Two sprigs of rosemary are placed there, after cutting the spice.
3. In this form, the pork is left for fifteen minutes, and then the meat is poured with wine, and the bay leaf is laid.
4. If the meat is to be cooked the next day, then it should be put into the refrigerator compartment. And in order to marinate the product faster, the pork is left for a couple of hours at room temperature.

Mayonnaise-based marinade

There are many recipes where you need to add a small amount of lemon juice or acetic acid to the sauce with mayonnaise, but many housewives notice that such an additive makes the meat dry and not so tasty. This is why no additional acid will be used in this recipe. Ingredients:

• fresh pork neck - 1, 4 kg;
• homemade mayonnaise - 245 grams;
• ground black pepper - 5 grams;
• onions - 5 pieces;
• ground paprika - 5 grams;
• salt to taste;
• barbecue seasoning - 5 grams;
• ground coriander - 5 grams.

Cooking method:

1. The whole onion is peeled from the husk, and then cut into large pieces, after which it is removed into the blender bowl and chopped to a state of gruel. Since the half rings of the onion on the charcoal will burn, it is better to chop the vegetable in this way. In the form of puree, the onion will give all the juices and aroma to the meat.
2. Now pork meat is taken, which should be washed and cut into pieces of the desired size. The pork is placed in a bowl, and then poured with mayonnaise, and the onion gruel is also sent there. You can add the necessary spices and salt, then mix everything.
3. If you really want to fry meat with onions, you can cut a couple of vegetable heads into half rings or rings, and then send them to the meat preparation. The pork is sent to the refrigerator chamber and marinated for at least seven hours.

Soy-honey marinade

It is worth noting that this meat sauce is the most delicious and aromatic of all that are presented in oriental cuisine. Soy honey marinade is great for both pork neck skewers and ribs. Thanks to this sauce, the meat on charcoal is well roasted and covered with an appetizing crust, while it retains its juiciness and softness. Ingredients:

• pork pulp - 1, 6 kg;
• purchased mustard - 2 tablespoons;
• young garlic - 4 cloves;
• soy sauce - 5 tablespoons;
• natural honey - 3 tablespoons;
• coriander - 5 grams;
• ground black pepper - 5 grams.

Cooking process:

1. Soy sauce and honey are taken, and the products are mixed in a separate bowl, everything is mixed until smooth.
2. You should also peel the garlic and chop it very finely, you can use a press. Chopped garlic is added to the soy-honey mixture.
3. The necessary spices are poured into the marinade, there is no need to add salt, since the soy sauce is quite salty. If there is not enough salt in the soy sauce, you can add some salt to the pieces of meat, but only just before grilling.
4. In the meantime, the meat is cooked, washed and dried, and then cut into medium-sized portions.

Prepared meat is poured with marinade, and oppression is placed on top of it. The marinating process should take place in a cool place, so the bowl of meat is removed to the refrigerator for one day.

Mineral water marinade

This is one of the fastest pickling recipes that can always come to the rescue if there is no time and opportunity to prepare another sauce. Although the recipe is quite simple, the ready-made kebab comes out very tender and juicy. Ingredients:

• pork without bone - 1, 2 kg;
• spices for barbecue - 1 pack;
• mineral water with gas - 1 liter;
• onions - 3 heads.

Cooking process:

1. The meat is washed well, and then dried and cut into small portions.
2. The onion should be cut into half rings or rings of medium thickness, and then gently mash with your hands so that the juice stands out from the vegetable.
3. The onion is transferred to a saucepan, the meat for the barbecue is sent there, spices and salt are added to the workpiece. Mix everything thoroughly, lightly squeezing the pieces of meat so that they are better saturated.
4. Mineral water is poured into a container with pork and the meat is left in this form for one hour.

Although it may seem to many that one hour for marinating pork will not be enough, this is not the case, since this recipe is very quick. One hour should be enough for the pork pieces to soften and soak well with onion juice and spices. In just one hour, you can start grilling the kebab over the coals.

Lemon Marinade

Such a sauce makes it possible to quickly get tasty and soft meat, but it should be borne in mind that a lot of onions should be included in the composition. Lemon juice is an alternative to acetic acid. Ingredients:

• boneless pork meat - 1, 2 kg;
• onions - 510 grams;
• large lemon - 2 pieces;
• salt to taste;
• ground red and black pepper - 5 grams each;
• curry and coriander peas - 3 grams each;
• turmeric - 1 tsp

Cooking process:

1. The meat is washed and dried thoroughly, after which it is cut into small pieces. The cooked pork is immediately mixed with seasonings and spices. It is best to stir the meat with your hands.
2. After that, remove the zest from the lemon with a grater and add it to the meat preparation. Stir the pork again to disperse the zest well.
3. Now they remove the husk from the onion and cut the vegetable into rings of medium thickness, add onion rings to the marinade, and lightly crush everything with your hands so that the onion lets out the juice. If your family doesn't like onions, you can puree it and put it on the meat.
4. In this form, the meat is left for one hour, then juice from two lemons is added to the marinade, and the pork is allowed to soak for five hours.

Mustard marinade

Another great marinade option that can be used on pork neck. Charcoal cooked meat turns out to be very tender and rather juicy. At the same time, mustard gives pork a unique taste and aroma. Ingredients:

• pork neck - 2, 3 kg;
• white onions - 360 grams;
• a mixture of spices for barbecue - 1, 5 tablespoons;
• coarse salt - 1, 5 tablespoons;
• bay leaf - 2 pieces;
• hot garlic - 4 cloves;
• peppercorns - 5 pieces;
• high fat sour cream - 460 grams;
• ready-made mustard - 3 tablespoons.

Cooking process:

1. First, the meat is prepared, cut into pieces of the same size, and then transferred to a bowl.
2. In the meantime, the onion is peeled and cut into rings or half rings, the vegetable should be lightly crushed with your hands so that it releases the juice.
3. Onions are placed in a container with meat, three tablespoons of mustard and fat sour cream are added there.
4. All the necessary spices are added, as well as bay leaves and peppercorns, everything is thoroughly mixed.

In this form, the meat is sent to the refrigerator chamber and left for seven hours, every hour the future kebab should be stirred.

Marinade with tomatoes

This is a fairly simple marinade that can be easily prepared, especially if you have tomatoes from the garden at home. The finished meat comes out very tender, as tomatoes soften its structure. Ingredients:

• pork without bone - 1, 4 kg;
• ripe tomatoes - 410 grams;
• white onions - 4 pieces;
• coarse salt - to taste;
• ground black pepper - 2 tsp.

Cooking process:

1. To begin with, you should prepare the tomatoes, wash them, and then make a crosswise cut on the skin, and dip the vegetables in boiling water for a few seconds. Next, the skins are removed, and the tomatoes are mashed using a grater or blender.
2. Peel and chop the onion with a knife, it is best to cut into half rings of medium thickness.
3. The pork is washed and cut into pieces, then the necessary spices and salt are added to the meat.
4. Pour the tomato mixture with onions into a bowl of meat, and mix everything well.
5. Leave everything to marinate for two hours.

There are several dozen more marinades for pork, but it is the recipes described above that help preserve the juiciness and softness of the finished meat.