How delicious marinate juicy pork kebab - with vinegar

The most delicious pork shish kebab can be prepared only from well-cooked meat. How to marinate pork kebab correctly, how not to make a mistake and get a really delicious and pleasant, juicy and flavorful dish? If you choose the right meat and prepare it, observing all the rules, you will be able to cook real - ruddy, crispy, melting in your mouth - kebab.

Marinade for meat is a guarantee of good taste of this kebab. If it is cooked without pre-treatment, it will be lean and tough. Ingredients such as spices, acids, fats and salt are included in any marinade. All of them endow pork with a peculiar taste and aroma, which are revealed in the process of cooking. Marinated meat is softer, juicier and cooks faster. But in order to enjoy the "real" taste, you need to know how to marinate meat properly. There are many options for cooking marinades. We suggest that you familiarize yourself with classic and quite original recipes.

Juicy pork shish kebab: how to pickle meat properly?

You can quickly marinate meat with simple mineral sparkling water. The dish is very tender and juicy.

Ingredients:

• 2 kg of pork;
• 2 large onions;
• universal seasoning for kebabs;
• carbonated mineral water (preferably saline, for example, Yessentuki number 17);
• salt, black pepper (if you prefer spicy dishes, replace black pepper with red).

Cooking:

1. Meat cut into pieces of medium size. Do not chop too fine: it will become dry.
2. Put a layer of meat in a bowl for marinating, spice it with spices, put onion sliced ​​into rings or half rings.
3. Lay out the second layer of pork and the same ingredients.
4. Fill the semi-finished product with carbonated water and refrigerate for at least 3 hours.

If the meat for shashlyk stays in a marinade more hours, it will not be worse.

Marinade tea

Options, how to delicious marinate pork kebab, do not count. Meat, languishing for several hours in a tea infusion, becomes very delicate and acquires an unusual taste, juiciness and softness. It can be cooked even in the electric BBQ grill.

Ingredients:

• 50 g of black custard tea - warm or cold, but not boiling water;
• 500-700 ml of water;
• 3 tbsp. l teriyaki sauce;
• 2 large onions;
• 1 kg of pork;
• salt, pepper to taste;
• If desired, you can add a bay leaf.

Cooking:

1. Prepare pork and onions.
2. Brew tea.
3. Put the meat in a bowl for pickling, onions above.
4. Dissolve the tea in water, add vinegar and granulated sugar to it. Stir until completely dissolved in water.
5. Put the oppression on top and refrigerate for at least 6 hours.

A simple recipe with vinegar

Marinade is prepared quickly and simply, the main thing is to maintain the correct proportions so as not to spoil the meat and, accordingly, the taste of the final dish.

Ingredients:

• 1.5 kg of pork;
• 1 tsp. Sahara;
• 4 tbsp. l vinegar (9%);
• 100 ml of water;
• salt, pepper to taste.

Cooking:

1. Prepare the pork: cut it into pieces weighing about 30 grams, put in a deep bowl.
2. Sprinkle the pieces with a mixture of salt and pepper and mix well so that the mixture covers each piece well.
3. Dissolve vinegar and granulated sugar in water.
4. Ready marinade pour meat slices.
5. Refrigerate for at least 10 hours.

Marinade of onions with mayonnaise

Marinated pork shashlik with onions and mayonnaise is easy, and the finished dish turns out surprisingly juicy and soft. Roasted onion turns into the perfect complement to it.

Ingredients:

• 2 kg of pork;
• 1 kg of onions (small size);
• 300 g of mayonnaise;
• seasoning for kebabs;
• salt pepper.

Cooking:

1. Cut the pork into portions.
2. Sprinkle with salt, pepper and seasoning.
3. Cut the small onions into rings. Rings of small diameter are better kept on skewers and are well roasted.
4. Add mayonnaise and mix well.
5. Semi-finished product put in the refrigerator for at least 6 hours.

A quick way to pickle meat with mayonnaise

Knowing how to pickle pork skewers in mayonnaise, you can prepare the meat quickly - in just 1 hour.

Ingredients:

• 2 kg of pork neck;
• 4 medium bulbs;
• 300 g of mayonnaise;
• 200 g of mustard (regular canteen);
• salt pepper.

Cooking:

1. Slice the meat and onions.
2. Put the pork, onion, pepper in the bowl.
3. Mix mayonnaise and mustard, add to meat and mix well.
4. Add salt before heat treatment.
5. Clean the meat in the fridge. Enough to stand for 1 hour.

Kebir Kebab

If you do not know how to pickle kebab pork kebab in kefir, use this proven recipe. The finished dish turns out very tasty, fragrant. Kefir gives the meat softness and juiciness, quickly and well soaks it.

Ingredients:

• 2 kg of pork;
• 1 l of kefir (any fat content);
• 4 bulbs;
• spices, salt, pepper to taste.

Cooking:

1. Meat cut portions of medium size, about 30-50 g.
2. Add spices, salt and pork.
3. Pour kefir. It must cover the meat completely.
4. Put the blank in the refrigerator for at least 3 hours.

Barbecue Tricks

The quality and taste of this kebab depend not only on the marinade, but also on the meat. Ideal - neck, tender, having the optimal amount of fat layers. They do not allow the meat to become too dry, but on the contrary, give juiciness. Do not use for the barbecue blanks pair or frozen pork.

Any marinade should always cover the meat completely. Do not use aluminum or zinc dishes for marinating. Cut the meat across the fiber - so it will retain more juice and well roasted.

When cooking on the grill, do not let the kebabs fry on an open fire. Try to turn the skewer when one side of the kebab gets a golden crust. In the process of frying it is very useful to sprinkle pieces of meat with marinade - then it will become even more juicy and soft.

Today, there are many options for how to quickly marinate pork kebabs for grilling and even in a regular oven. But the aroma of this dish, cooked on hot coals in the grill, can not replace anything. Cook unusual marinades and enjoy the great taste of quality meat!