How to properly marinate pork kebab in vinegar

This can be compared to sports or art: after all, not only the result is beautiful and exciting, but also the process. Agree, there is something fascinating and a little primitive about it when men fry meat over a fire. However, when women do it, it looks no less cool.

In this article, we have collected the secrets of the best chefs and barbecue makers, and tested each of them on ourselves. Give it 10 minutes and you will find out:

How to cook a delicious pork kebab so that the meat turns out soft, even if it is not the neck.
How to fry chicken without drying it out.
How much onion and spices are needed for the meat and how long to marinate it all so as not to spoil anything.

Recipe with 70% vinegar

You can also cook pork shish kebab using 70% vinegar diluted with boiled water.

For 2 kg of meat (it is better to take pork neck) you will need:

3-4 small or 2 large onions;
1.5 tbsp. l. spices for barbecue (here everyone can experiment by adding ginger, cilantro or any other herbs to the recipe);
1 partial tbsp. 70% vinegar essence;
½ glass of water;
2 tbsp. l. vegetable oil;
1 tbsp. l. spoon of salt.

Cooking:

The meat and onions are chopped and laid in layers, with thick onion rings on top.
The essence is diluted with water and poured over the kebab.
Spices are poured on top and vegetable oil is added. Mix everything well and leave for an hour at room temperature, and then for another 5 hours in the refrigerator.

Recipe 6: Tomato meat fried with onions in a frying pan

The recipe for very appetizing meat fried with onions in a frying pan in tomato paste. Its color and aroma will not leave anyone indifferent.

1. Chop the onion into thin half rings and add water and vinegar. Add 15 ml of essence to a glass of liquid. Don’t let the strength of such a solution scare you.

3. Drain the pickled onions into a colander and let the vinegar water drain well.

4. Transfer the onion to the meat and start frying.

5. Add two tablespoons of water to the paste and stir.

6. Salt and pepper the meat, add tomato.

7. Increase the heat to maximum and fry until brown.

Vinegar marinade for pork skewers

This is a classic. The vinegar marinade for pork skewers gives the meat a pleasant sourness. It is believed that it can tenderize any meat due to its aggressive effect on pork fibers. To some extent this is true. However, you should never exaggerate the properties of marinades. If the meat is old and tough, even soaking for 24 hours will not help make it soft and juicy.

When frying kebabs prepared in a vinegar marinade, you must not overdry the meat over the coals. Although many professionals do not recommend spraying shish kebab over the coals when cooking on the grill, it is useful to pour some kind of liquid over pork shish kebab soaked in vinegar. It can be kvass, water or wine. It is better not to pour vinegar brine left over from marinating. This can also cause the meat to dry out.

For marinating in vinegar, it is better to take meat with fat. The neck part fits well. Fat will prevent the meat from drying out. For those who do not like fatty meat, it is better to try other types of marinade for leaner cuts.

Ingredients

1kg pork neck
3 tbsp table vinegar 9%
6 tbsp drinking water
1.5 tbsp sugar
3pcs onions
3/4 tbsp coarse salt per 1 kg of meat
ground black pepper

Cooking:

Dry pork neck with paper towel
Cut the meat into pieces, about 3 cm
Salt and pepper, stir
Cut the onion into half rings and add to the meat
Dilute vinegar in water and pour into container with meat, stir
Close the container and let the meat stand for 1 hour at room temperature, then put the meat in the refrigerator
Place the meat on skewers and fry over coals in the grill

If you take not table vinegar of 9% concentration, but another or essence, then you need to dilute it to a 3% solution. That is, if for 9% the ratio is 1 part vinegar and 2 parts water, then for 6% it will be one to one. You need to be more careful with the essence; it is better to use it for a large volume of meat, it is easier and more accurate to breed. And before pouring the meat, it is better to carefully try the solution on your tongue.

Vinegar marinade is suitable for pork kebabs and other types of meat with high fat content. For example, chicken should not be marinated in vinegar.

Not just vinegar

Vinegar is used quite often, but it is not an exceptional preservative. There are many substitutes for table vinegar, which not only do not affect the quality of the preserve, but can also greatly improve its taste. So, instead of the usual table vinegar, you can use red currant juice or berries in preparations. One tablespoon of 70 percent vinegar is equivalent to a glass of berries or juice squeezed from the same amount of currants. For one three-liter jar, this share is absolutely enough. Of course, for a smaller jar, the number of berries or juice will need to be reduced. Instead of currants, you can use cranberries, which also act as a natural oxidizing agent and preservative. Citric acid is a wonderful substitute for vinegar. It turns out that it can be used with great success not only for preparing salads, sauces, baked goods, but also for canning. For one three-liter jar you will need to add one teaspoon of lemon. It is worth noting that when citric acid is used as a preservative, fruits and vegetables will retain their color. Moreover, the shelf life of the products is as long as in the case of using vinegar, usually 24 months. Freshly squeezed lime and lemon juice have similar properties. They can also be used as a substitute for vinegar. Instead of table vinegar, you can also take wine or apple cider vinegar. Some housewives furiously use acetylsalicylic acid in home preservation, which is more familiar to everyone like aspirin. It is very convenient to dose - one tablet is equivalent to one tablespoon of 70% table vinegar. In addition, aspirin, like citric acid, does not affect the color and taste of canned vegetables and fruits. However, the use of this vinegar substitute does not make canned food harmless for people who suffer from diseases of the gastrointestinal tract, only in the case of inflammation of the mucous membrane of the gastrointestinal tract and duodenum. However, if you carefully observe the proportions, one or two pickled cucumbers will not harm.

Recipe for cooking pork shish kebab with vinegar in 2 hours

Ingredients:

2 kg pork
4 onions
100 grams of table vinegar 6%
Salt
Pepper

Cooking:

Cut the onion into half rings, mash with your hands so that it releases the juice, add salt and pepper, pour in vinegar, and lay out in layers. Cut the meat a little larger than a matchbox. Place in one layer on the onion.
So we cook in layers, it turns out 3-4 layers, each layer of onion needs to be salted and peppered, poured with vinegar, and pieces of meat are placed on it. Mash very well so that the meat and onions release more juice. There is no need to add water in this recipe.
Leave it for 2 hours at room temperature, and you can fry it. Thread the meat onto a skewer and fry over coals. Turn the skewers over. There is no need to string the onion; it will burn and give a bitter taste.
To check for doneness, cut into the largest piece; there should be no blood, there may be clear juice. You can taste a piece of meat. Many people like shish kebab with vinegar marinade; it sends many to the USSR, as it was before. You can always cook and please your family.

The feasibility of soaking eggplants

You can get rid of the bitter taste of eggplants if you cut them into cubes or circles before cooking and soak them in salt water for 20-40 minutes. You can also sprinkle them with salt, wait until they release juice, and rinse it off under running water. Eggplant sadness is most often concentrated in the peel of the eggplant, which can become bitter from overripeness, drought or cold, however, modern varieties of this vegetable are protected from the bitter taste by new breeding developments. With timid care for grown eggplants and timely harvesting, they actually never taste bitter. More often Each sadness is found in unripe or overripe eggplants, which are easily identified by dark seeds and fairly hard fibers. Greenhouse eggplants, grown at optimal temperatures and sufficient moisture, can be purchased throughout the year. They are ideally not bitter, however, unfortunately, they are inferior to ground eggplants in their taste. In total, eggplants can be soaked in salt water, depending on the method of their cultivation, degree of ripening, variety and recipe for preparing the dish for which they are soaked.

Recipe with wine vinegar

Pork marinated in wine vinegar will be very tender and aromatic. To prepare this original dish you will need:

115 ml soy sauce;
65 ml wine vinegar;
3 cloves of garlic;
95 g onion;
2 pcs. bay leaf.

Additional Information! This marinade can be used for any type of meat.

Cooking:

To obtain more flavor, chop the onion and garlic in a blender, add vinegar and add bay leaves and spices (salt, pepper).
When the marinade is ready, pour it over the prepared pieces of meat and leave to brew for a while. It can be marinated for 6 to 12 hours.

How to marinate beef for barbecue: recipe

Marinated beef for shish kebab
For shish kebab, you need to choose the right piece of meat, it is better if it has a bone, for example, a thick edge on the bone. You can use a thin edge or tenderloin, everything will depend on the marinating method. Whatever meat you use for barbecue, you need to cut it into pieces of about 5 cm and remove all the veins. If desired, beef can be kept in the barbecue marinade for up to 24 hours. It will only become softer and richer in taste. Here is the prescription:

Cooking time:

Young meat (2-3 hours)
Old meat (8-12 hours)

Ingredients:

Beef tenderloin – 2 kg
Red onion – 5 pcs.
Garlic - 2-3 cloves
Red chili pepper - ground
Pink salt
Dry red wine – 700 ml

Do this:

Cut the onion into rings.
Crush the garlic and mix with the onion.
Add salt and pepper to the wine and stir.
Place the meat in a large container.
Add onions and garlic to the meat and pour wine over everything.
Mix well. Taste for salt; if it is not enough, you can add more.

This marinade enhances the beef’s own taste, saturates the fibers and the meat will melt in your mouth.

Lamb marinade with balsamic vinegar and onion

Lamb has a specific taste and smell. And if you add balsamic vinegar instead of regular table vinegar, lovers of this type of meat will receive an amazingly tasty and tender kebab with an unsurpassed aroma.

To prepare this dish you will need:

1.5 kg lamb tenderloin;
150 ml balsamic vinegar;
1 head of garlic;
2 pcs. onions;
1 pod of pepper;
salt to taste.

Cooking:

First, garlic is baked in the oven, after wrapping it in foil. Then the foil is removed and the cloves are thoroughly kneaded.
The onion is grated and mixed with garlic. Bite, sugar, spices and pepper are also added there (to taste, depending on its spiciness).
Place the marinade on the fire, bring to a boil and cook over low heat for 3-5 minutes. Then cool and add to meat.
After 4-6 hours you can start grilling the kebab.

Why marinate shish kebab?

Marinated kebab
Meat can be cooked over fire from almost any animal, pork and chicken are popular, lamb is less popular. In supermarkets, display cases are full of a variety of culinary trays for grilling shish kebab on coals; only vegetarians and people who are contraindicated from eating meat do not eat it. Shish kebab is a unique dish that invites friends to relax in nature and taste a dish that is unique in taste.

Why marinate shish kebab? More details:

It has long been believed that marinating meat should be slightly spoiled so that it does not “disappear” completely, but this was true several centuries ago, when there were no electric refrigerators.
Nowadays, the best cuts of neck and loin, as well as ribs, go to the fire.
Kebabs are marinated to preserve them until they are cooked, because the process is labor-intensive and the meat can go rotten.

There are people who neglect marinating and simply use spices, which is also an acceptable option, but to make the kebab juicy, you must alternate pieces of meat with vegetables during cooking. Sliced fruits save the meat from drying out, impart juices and protect the kebab from burning.

Apple cider vinegar marinade for pork skewers

Compound:

pork – 2 kg;
orange – 1 pc.;
pomegranate – 0.5 pcs.;
honey – 10 ml;
mustard – 10 ml;
dried granulated garlic – 5 g;
apple cider vinegar (6 percent) – 50 ml;
salt, seasonings - to taste.

Cooking:

Prepare the pork by washing, drying and cutting into desired size pieces.
Place mustard and melted honey in a separate container, mix them, adding garlic and seasonings.
Remove the seeds from the pomegranate, place in several layers of gauze, squeeze out the juice, combining it with the honey-mustard mixture.
Squeeze the juice from the orange and grate the zest. Place all this in the same container where mustard, honey and pomegranate juice are already located.
Pour in apple cider vinegar and stir.
Pour the marinade over the meat, stir and leave in the refrigerator for 5-6 hours.

Shish kebab, cooked in a marinade with apple cider vinegar and fruit juice, honey and mustard, has a unique spicy taste and aroma. The recipe differs significantly from the traditional one, combining a classic approach with a modern one.

What vinegar is best for barbecue?

Shish kebab marinated with apple cider vinegar will turn out juicy and aromatic, will not have an unpleasant aftertaste and will not become dry after frying.

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With wine vinegar and soy sauce

A marinade with soy sauce and wine vinegar will be an excellent addition to any meat, but most of all this taste is in harmony with poultry kebab.

For preparation you need:

1 kg turkey or chicken fillet;
100 ml wine vinegar;
100 ml soy sauce;
100 ml water;
3 cloves of garlic;
100 g onion;
2 bay leaves;
spices and salt to taste.

Cooking process:

Cut the meat into pieces of 40 - 50 g.
Peel the onions and cut thinly into half rings, mash a little to release the juice.
Combine onion with meat pieces and mix.
Add seasonings, cut garlic into thin slices and mix again.
Separately combine soy sauce, vinegar and water. Pour this mixture over the meat and spices.
Let it brew for 2 – 3 hours.

After preparation and marinating, you can begin the frying process. This vinegar marinade recipe is one of the simplest and most versatile, but it allows you to get a tender kebab with a golden, aromatic crust.

Eggplant cooking tricks you need to know

When buying eggplants, always be careful to choose vegetables with the darkest skin, as they contain less sadness than other eggplants. Also, the fruits must be sparkling, elastic and have a fresh green stalk. Never buy eggplants with spots, wrinkled skin or a chestnut stalk - they were plucked a long time ago and have lost all their useful nutritional properties. Be careful not to cook eggplants with potatoes, since it negatively affects their taste. In addition, eggplants There is one specificity - during frying, they, like a sponge, absorb a huge amount of vegetable oil. To avoid oversaturation with fat, cut them, soak them in salted water for 20 minutes and squeeze them out - after this the eggplants will absorb much less oil. They should be fried in a hot frying pan, and in the first minutes this can be done without any vegetable oil at all, adding it little by little after frying. Fried eggplants harmonize best with peppers and tomatoes, so it’s best to serve them with just such a side dish, one that will highlight their spicy taste.

Recipe with tomatoes

This kebab recipe is considered one of the most delicious. To prepare 1 kg of pork you will need:

5 onions;
10 medium-sized tomatoes;
1 garlic head;
2 bunches of fresh herbs;
2 tbsp. l. 9% vinegar;
spices (salt and pepper) to taste.

Cooking:

The meat is placed in a deep container. Add salt and pepper to it. The onions are cut into rings, and the tomatoes into large slices. All ingredients are thoroughly mixed.
In order for the tomatoes to have time to release their juice to the meat, it takes at least 8 hours. All this time, the kebab with vegetables should remain in the refrigerator.
Before threading the meat onto skewers, add a mixture of vinegar and finely grated garlic to the marinade and mix.

A few tips to note

If you are going to please family members, friends, and acquaintances with home canning, remember a few basic rules, if you follow which, your preparations will last longer and will not upset you with acceptable “explosions” and swelling of the lids. Always carefully process vegetables and fruits, rinse them in several waters. Strictly remove all damage to the raw materials used in the workpieces. Always sterilize canning jars for at least 10 minutes. Strictly follow the recipes of dishes and the proportions of their components.

Some culinary recipes and articles contain recommendations for soaking eggplants in salt water before frying. This is done in order to remove sadness from them. Some housewives adhere to these recommendations, others claim that bitter eggplants do not exist. So is it necessary to soak the eggplants or will it do just fine?

On kefir with vinegar

Kefir is a product that complements the pork kebab recipe with vinegar and onions. It softens the meat pulp and makes it juicier, and also reduces marinating time. It is recommended not to add a preservative if kefir is used as a marinade.

Have you tried kebab with kefir?YesNo

Ingredients:

meat - 1.5 kg;
vinegar - 1/2 teaspoon;
kefir - 1 l;
onion - 1 kg;
salt, pepper, spices - to taste.

Cooking:

Prepare the meat.
Peel and cut the onion into rings.
Mix the ingredients.
Cover with a lid. It is better to put it under a press so that the meat actively releases juice.
Marinate for 4-8 hours.

Calories:

Calorie content per 100 g. product 230 Kcal.

For what meat?

If you leave meat in a vinegar marinade for 24 hours, you will see that it has lost its structure and is falling apart. There is no need to overexpose it.

Turkey and old chicken will become tender under the influence of the marinade.

For pork, vinegar marinade is one of the five most common.

Lamb loin goes well with this marinade.

Even tough beef will become soft and juicy after marinating with vinegar.

Cooking shish kebab with vinegar and mineral water

When preparing pork kebab according to a recipe with vinegar, sometimes you end up with tough meat. To avoid this, you need to slightly change the traditional recipe and add mineral water to it.

Ingredients:

3 kg pork
9 percent vinegar - 2 tbsp. l.
mineral water “Essentuki” – 0.5 liters
3 large onions
salt, pepper, spices

How to soak pork kebab:

Pour mineral water into a large bowl, add vinegar, chopped onion, and spices.
Then add the meat cut into medium pieces. Mix.
Mineral water neutralizes the too strong effect of vinegar and makes the meat softer.
After 1.5–2 hours in this marinade, the kebab will be ready and ready to fry.

Fragrant turkey shish kebab - prepare the marinade with red and white wine

Ingredients for the Most Delicious Turkey Wine Marinade

turkey meat – 2 kg;
red or white wine – 500 grams (it is best to use homemade wine);
lemon – 1 piece;
onions – 5 pieces;
black peppercorns - 1 package;
fresh ginger – 20 grams;
dried paprika – 20 grams;
dried basil, watercress, leeks as additional seasoning to taste.

Preparing wine marinade for turkey barbecue - step-by-step photos and videos

• Pour the wine into a glass container.

• If the wine is too sweet, squeeze the juice of one lemon into a container. Citrus will give the meat a special taste with sourness during frying.

• Cut the onions into large rings and put them in the wine.

• Pour black peppercorns, ginger, paprika and herbs (leeks, watercress and dried basil) into a bowl.

• Mix the ingredients and the marinade is ready; you can add turkey pieces to it and marinate for several hours.

Recipe with honey

This is a dish for sophisticated gourmets. If you want to surprise your guests with the unusual taste of the usual shish kebab, this recipe is for you!

To prepare it you will need:

1.5 kg pork;
60 ml balsamic vinegar,
3 garlic cloves;
4 tbsp. l. vegetable oil;
1 tbsp. l. mustard and honey;
1 tsp. aromatic mixture (rosemary + oregano);
150 ml mineral water

Cooking:

To prepare the marinade, garlic is crushed and mixed with oil, honey, balsamic, mustard and dry herbs.
All this is added to the meat cut into pieces and mineral water is poured on top.
After thoroughly mixing, the marinated meat is set aside in a cool place for at least 3 hours.

Fried meat with onions in a frying pan - useful tips and tricks

• Meat does not need to be turned frequently when frying. The first time this is done only after a light crust has formed. Otherwise, touching the sides to the hot oil will only cause the juices to appear and will not seal them inside the pieces.

• If you need to beat off pieces of meat, then it is better to do it correctly! You shouldn’t beat the slices with all your might and deprive them of their juiciness. It’s better to put the pieces on a board, cover them with cellophane and lightly hammer them. The same is repeated on the other side.

• If you need to quickly fry the meat to a crisp, you can roll the pieces in flour before placing them in the frying pan.

• Adding granulated sugar will give fried meat a beautiful color. You need to add it at the very end and in small quantities, otherwise the dish will simply burn. For the same purpose, honey is used, which gives an appetizing crust.

Marinate pork kebab in onion and vinegar with mineral water

I use this marinade very often. For it you will have to tinker a little with the onions, but unlike the previous recipe, in this marinade the meat will be ready for cooking on the grill in almost an hour.

Ingredients

Meat - 1 kg.
Onion - 1 kg.
Mineral water - 1 glass
Mustard - 1 tbsp. l.
Sugar - 1 tsp.
Salt and pepper - to taste
Cognac – 50 grams

Cooking:

Cut the meat into portions as usual. But we will not cut the onion in the traditional way. We will twist it through a meat grinder, or put it through a juicer.
Or you can pass it through a blender and then squeeze the resulting pulp through cheesecloth. Take a lot of onions, you need the onion juice to completely saturate the meat. And for greater effect, add a glass of highly carbonated mineral water.
Next, add salt and pepper to taste, and add a little sugar for balance.
Also in this kebab marinade you need to put a tablespoon of “strong” mustard, preferably homemade, freshly prepared, such that just the smell brings tears to your eyes. There is cognac left, pour out literally one shot glass.
Now mix the whole thing well and leave to marinate for a couple of hours in a cool place.
That’s it, you can light the coals and go fry the meat and don’t forget to invite guests.

Recipe 7: Fried meat with onions in a frying pan with cheese

It turns out that meat in French can be cooked not only in the oven. There is a much simpler recipe. This version of French-style lazy meat is for those who do not have the opportunity to use an oven. It is better to use pork tenderloin.

• 1 clove of garlic;

• 2 spoons of mayonnaise.

1. Cut the onion into thin rings, but do not separate them. Sprinkle with table vinegar and leave to marinate.

2. Cut the tomato into rings and grate the cheese.

3. Put a clove of garlic, pre-chopped, into the mayonnaise.

4. Lightly pass the chops with a hammer and rub with spices.

5. Beat the egg with a fork.

6. Dip the chops in the egg and place in a frying pan.

7. As soon as the meat is slightly browned, turn it over and reduce the heat.

8. Collecting meat. Quickly brush the browned side with mayonnaise, lightly sprinkle with cheese, place pickled onions and a slice of tomato on top.

9. Sprinkle with the remaining cheese and cover. Simmer the meat and onions under the lid for about seven minutes, let it steam well.

Pork shish kebab with mayonnaise, onion and vinegar

Shish kebab marinated with mayonnaise turns out very tasty and tender. It’s just that you need to steep the meat for quite a long time. It is best to put it in the evening and throughout the night.

Ingredients:

Pork – 1 kg
Onions - 3-4 pcs.
Tomato - 1 pc.
Mayonnaise - 300 gr
Vinegar 9% - 2 tablespoons
Salt - 2 teaspoons
Ground black pepper - to taste

Cooking:

The whole process is not much different from that described in previous recipes. You also need to cut the meat into pieces and 2 onions (rings or half rings). Place them in any container, add salt, pepper and mix with your hands. At the same time, mash the onion well so that it gives juice.
Then add vinegar and mayonnaise. Mix well again. Cut the last onion into thick rings (this is for those who want to fry meat along with onions). Also cut the tomato into rings and place them on top, pressing down a little. Then cover the container with cling film or a lid and leave to marinate for 10-12 hours in the refrigerator.
After the meat has been sufficiently marinated, you just need to put it on a skewer, mixing it with round pieces of onion and tomato. Then fry on the grill with coals. This only takes about 15-20 minutes. And be sure to turn the kebabs during the frying process so that they do not burn and are fried on all sides.

Classic with bow

A classic, vinegar marinade for shish kebab made from vinegar and onions is easy to prepare.

It is preferable to choose apple or wine as the main ingredient, because it will give the dish a pleasant aroma, which will be further enhanced by seasonings and fire. The main condition is not to overdo it with vinegar, because excess will dry out the meat pieces.

So, for delicious pickling you will need to take:

500 g white onions;
2 tablespoons of table vinegar 9% or apple cider vinegar;
200 ml of water for diluting vinegar;
a tablespoon of salt;
ground black pepper to taste.

Cooking process:

Choose fresh, not frozen meat with small layers of fat to preserve the juiciness of the finished dish.
Rinse it, dry it, cut it into large even pieces of approximately 5 cm by 5 cm. If you make them smaller, then too much heat will dry out the kebab and it will lose its juiciness.
Cut the onion into rings.
Place the meat in a prepared deep container made of non-oxidizing material - enamel or glassware.
Add vinegar, pepper, salt to the meat, mix thoroughly to distribute the components evenly.
Add onion and stir again.
Marinating time is 5 – 10 hours. It's best to do this in the evening before going to bed so you can start cooking in the morning.

With vinegar and mustard

Mustard goes well with any type of meat. Therefore, it is added to the marinade for beef kebab with vinegar, or pork and chicken.

Ingredients:

pork - 2 kg;
onion - 500 g;
mustard powder - 3 tbsp;
sunflower oil - 2 tbsp;
vinegar (9%) - 2 tbsp;
boiled cooled water - 50 ml;
salt, pepper - to taste.

Cooking:

Cut the meat into small pieces.
Chop the onion into rings. Add to pork.
Combine water, vinegar, mustard and oil and stir.
Add marinade to pork.
Add salt and pepper to taste.
Close the container and place in the refrigerator for 3-8 hours.

Calories:

Calorie content per 100 g. product 218 Kcal.

Correct meat packing density

Three marinade components for juicy and soft kebab

Knowing the basic principles of marinating meat, you can prepare soft, juicy kebab using products that are on hand at home or in the country. The simplest marinade for barbecue consists of three essential components: an acidic base, oil and spices.

The acidic base will make the kebab soft

The basis for the marinade can be any product containing acid. It will soften the connective fibers of the meat and make it tender. For example, kefir, sour cream or ayran, tomato juice or fresh tomatoes, highly carbonated mineral water, wine or beer are suitable. You can use sour berries (cranberries or lingonberries), diluted lemon juice or vinegar. By the way, you need to be careful with vinegar: it is added only if there are no other ingredients for the marinade, just a little, in a very diluted form, and it is better to avoid it altogether, as it dries out the meat.

Often, a large amount of fresh onions is used for the marinade: its juice also softens the fibers well. And it tastes great with any type of meat. By the way, here’s a little life hack : to make your eyes less watery when peeling and chopping onions, put the onions in the freezer for 10 minutes or in the main compartment of the refrigerator for half an hour before chopping. Regularly washing the knife in cold water also helps: cutting onions this way will be much more comfortable.

Vegetable oil keeps the kebab juicy

Vegetable oil creates a thin film on pieces of meat, which helps retain moisture during frying. This makes the kebab juicy. Most often, a few tablespoons of sunflower or olive oil are added to the marinade; you can also use grape seed oil - it is neutral in taste and very healthy.

Spices to enhance the taste

Basic spices for marinade: salt, black pepper, bay leaf.
Aromatic spices for barbecue: cumin, basil, thyme, coriander, paprika, mustard, garlic.
Greens: dill, parsley, onion - both fresh and dried.

Here the choice is yours: add the spices you like. The main thing is not to overdo it. After all, the task of seasoning is to emphasize, and not to interrupt, the very aroma of meat on coals, which is impossible to resist.

Cooking pork shashlik with onions and lemon juice

If you don't want to marinate meat in vinegar, you don't like the taste or smell of it. You can replace it with lemon juice, which you can make at home from fresh lemons.

Marinade with lemon juice turns out very tasty, try it, you will love this recipe.

Ingredients:

pork – 5 kg
onions – 8 large onions
lemon – 4 pieces
salt - about 4 tablespoons
spices - about 2 tablespoons

Cooking:

We need to take a container in which we will marinate the meat. Peel the onion and cut into rings, place in a container, add spices and salt. You can use any spices, you can add salt and ground black pepper.
For example, I really like to cook pork with ground coriander, salt and pepper. Ground black pepper can be replaced with a mixture of peppers, and for those who like it spicy, add red hot pepper.
We cut the meat into pieces, you don’t need to make them very large, but not small either. Extracting juice from lemons using a citrus juicer.
Mix the meat and onions, pour lemon juice over everything. And again, mix everything.
Cover the kebab tightly with cling film, put it in the refrigerator to marinate for 5-6 hours, during which time we stir the meat 2 times.
We fry the meat not over an open fire, but over coals. Constantly turning over. You can put it on a grill and fry it on skewers.
Be sure to keep an eye on the meat; during frying, you can pour marinade, beer or a sweet drink over it. You must not move away from the fire, otherwise everything will burn. When you hear the aroma and the pieces are browned, try one, and if done, remove from the heat.

Georgia, Armenia or Azerbaijan: where do they cook the most delicious kebab?

Meat cooked over an open fire is perhaps the most popular dish of the peoples of the Caucasus and surrounding areas. Traditions are respected here, and therefore kebab in these countries is indeed especially tasty. Arguing about who cooks it tastier is a thankless task. It is clear that taste and quality depend solely on the skill of the “cook” (and the right marinade, of course). But it’s still interesting to learn some of the peculiarities of cooking barbecue in different countries.

In Armenia, the classic kebab is called “khorovats”. There is no single cooking recipe; every man has his own secrets. It is most often prepared from pork, but also other types of meat and poultry, with wine, cognac or vinegar. The main rule is a minimum of spices so as not to interrupt the natural taste of the meat. Armenian shashlik is cooked on skewers over coals and served along with baked vegetables - tomatoes, eggplants and green peppers. Vegetables are also baked on skewers, then placed in a large bowl, salt and chopped garlic are added. There is another nice tradition in Armenia: the first piece of shish kebab is usually given to the youngest of the guests.

Azerbaijani kebab is most often prepared from lamb , since most of the country's population are Muslims who do not eat pork. Chicken and beef kebabs and minced meat kebabs are also popular. For barbecue, they usually take the meat of young lamb, and therefore do not marinate it for too long. The marinade is based on mineral water, to which a little lemon or wine vinegar is added. The seasonings are classic - salt and pepper, but there is a wide variety of herbs. Parsley, cilantro, tarragon, basil and cumin are added to the Azerbaijani marinade for shish kebab. But they also adhere to the rule that the taste of meat should dominate the dish.

In Georgia, kebab is called “mtsvadi” and according to the classic recipe it is not marinated. Lamb or pork is cut into equal long pieces and threaded onto a skewer. The skewers are usually placed low enough above the coals and do not rotate too often. They salt it already during the frying process: as soon as one side is browned, it is salted with coarse salt and turned over. Then the next one, and so on until done. On average, Georgian kebab is prepared in 15 minutes. And then the magic begins. Remove the meat to a large bowl or pan lined with pita bread. Onion, cut into large rings, is laid on top, and then the finished dish is poured with fresh pomegranate juice. Kebab is served with fresh vegetables, herbs and traditional sauces - tkemali and satsebeli.

Pork skewers in a frying pan with onions and apple bite

We often want to pamper ourselves with tasty and aromatic barbecue, but what to do in winter, when the snowdrifts are waist-deep, and there is no way to go outside, like in the summer, to make a fire and fry. Although, now there are many home appliances, but still, not everyone has them.

Many will condemn, it is understandable, that in a frying pan you get fried meat, not kebab. If you don’t like the recipe, you don’t have to cook it, but for those who want to pamper their family with something delicious, please do so. I will even say more, such meat can be served on a festive table.

Ingredients:

1 kg. pork
2 onions
50 grams apple cider vinegar
1 tbsp. spoon of salt
150 grams of water
50 grams of refined oil
Barbecue seasoning or black pepper to taste
Parsley

Cooking:

It is better to choose meat with a layer of fat, so it will be soft and juicy. Cut it into pieces, they should all be approximately the same size.
We do not salt the meat so that it does not glass. Add spices and vegetable oil to the meat and mix. Cut the onion into half rings.
The parsley must be washed and cut with a sharp knife. Parsley will add a wonderful taste and aroma to the kebab.
In 150 ml. pour 50 ml of water. vinegar. You can use ordinary drinking water.
Pour vegetable oil into a frying pan and add meat, fry for 8 minutes on each side. Shish kebab is meat on a spit; an imitation of kebab is cooked in a frying pan. As soon as the meat is fried, pour water and vinegar into it.
Simmer until the liquid evaporates. At this stage, salt the pork. As soon as the liquid has evaporated, add the onion and immediately add the parsley. Mix everything thoroughly to distribute the onion and parsley.
For those who like spicy sensations, you can add red hot pepper, hot seasonings for cooking meat, or a spoonful of very hot adjika.
Cover everything with a lid and simmer for another 2-3 minutes under the lid. This is such aromatic and beautiful meat, it’s a pity that the aromas are not transmitted through the screen.
You can pamper your family with this dish any day by preparing soft meat at home, or more correctly, without leaving home.

Recipe 5: Meat fried with onions in a frying pan with sauce

Recipe for amazing steaks with onions and aromatic sauce. If someone is embarrassed by such short-term frying of meat, then you can keep the pieces under the lid for a while or heat them in the oven. It is better to use tender pork or similar pieces of veal for this dish.

• 15 ml apple cider vinegar;

• for decoration greens, tomatoes.

1. Thoroughly wash the steaks and dry them with napkins.

2. Rub each piece with a mixture of black pepper and salt, then grease with vegetable oil.

3. Place on a heated but dry frying pan. Fry on both sides until very crisp, about three minutes.

4. Transfer the steaks to foil to keep them warm.

5. Add the remaining oil to the same frying pan and lay out the onion half rings.

6. After a minute, add honey and vinegar, fry quickly and turn off.

7. Place the steak on a plate and top it with onion sauce.

8. For decoration, stick in a few sprigs of greenery and place pieces of tomatoes nearby.

How to marinate fish for barbecue: recipe

Marinated fish for barbecue
Fish for barbecue is marinated for no more than an hour, the most important thing is not to overcook it, it may fall apart during cooking. When marinating fish, you should never use vinegar. If fish kebab will be cooked outdoors, it is better to prepare 2 containers - for the marinade and the fish separately. All this will need to be mixed an hour before cooking. Here is the prescription:

Cooking time:

Fish (30 min-1 hour)

Ingredients:

Fish fillet – 2 kg
Fresh herbs - 50 g
Provencal herbs - 1 tbsp
Leek - 1 piece
Lemon - 1 pc.
Pepper mixture - 1 tsp
Olive oil – 50 g

Do this:

Rinse the fillet, dry on a napkin on both sides.
Prepare the greens, remove the sticks and chop finely.
Grate the zest and squeeze the juice into a glass.
Mix all the spices with olive oil, if there is not enough oil, add a little more.
Cut the onion into rings and place in a bowl.
Pour the spices and oil into the container with the onions.
40 minutes before grilling the fish, brush it with spices and let it sit.

This method is considered universal and optimal. Suitable for white and red fish.