How to make a soft, juicy and tasty pork kebab. TOP 5 recipes with photos. How to marinate meat. Cooking secrets. Video recipes.
Pork kebab is a classic. This is the most popular and favorite type of kebab. It is tender, and the meat is quite fatty and has a neutral taste. The pork absorbs the marinade quickly and does not dry out over the fire. For the simplest marinade, it is enough to use onions, salt and black pepper.
Pork kebab - cooking secrets
Fried meat with smoke on coals in the open air, and even in good company - the dream of every city dweller, especially on warm days! To make the pork kebab the most delicious, consider the secrets of cooking.
- To soften and flavor the pork kebab, marinate it. The most popular marinade is with vinegar. in it the meat is marinated the fastest.
- Marinating in a lemon marinade will take a little longer.
- In addition to the obligatory salt, spices and onions for the marinade, you can use beer or kvass.
- If you will use wine for the marinade, take any white or red, but always dry.
- Speed up the marinating process and soften the meat, marinade with finely chopped kiwi or pineapple.
- Some recipes may include fresh vegetable and fruit juices such as pomegranate, tomato, etc.
- Delicious pork kebab will turn out cooked with dairy products, for example, on kefir.
- Since pork is not a tough meat, it can take about 3-4 hours to marinate a kebab.
- Choose pink pork with a pleasant smell of medium fat so that the kebab does not turn out to be too dry or too fat, which is unhealthy.
- Frozen meat is not suitable for barbecue, because there are no useful substances in it, as in fresh, and the taste is much worse. Steamed meat with blood will not work either.
- Determine the freshness of the meat by pressing on it with your finger. Fresh meat will quickly return to its previous shape, with a little clear juice coming out.
- The freshness of pork is also indicated by fat layers, which should be white or light yellow.
- The finer the cut pieces of meat, the faster they marinate. However, when frying, they will not turn out so juicy. Therefore, the most optimal size of the pieces is the size of a chicken egg.
- You need to cut the meat first across the fibers, and then along.
- Choose enamel or glass dishes for pickling, but not one that oxidizes.
- The brazier should not be too deep.
- Spruce, maple, pine and alder firewood is not suitable for barbecue. They impair the taste and fill the meat with carcinogens. Use birch, oak, or cherry.
- The wood must be completely dry.
- If you use ready-made coals, fill them in a third of the depth of the barbecue so that there is no more than 12 cm from the surface of the coals to the meat. The proximity of the coals to the barbecue is a guarantee of the juiciness and roastiness of the dish.
- Better to string pieces of meat on skewers, alternate with onion rings.
- During frying, water the meat with water, wine or the remnants of the marinade to knock off the flames and the meat does not dry out.
- Place the skewers on the grill as close to each other as possible.
- Salt meat 10 minutes before roasting or skewered. If done earlier, the pork will become tough.
- Check the readiness of the meat with a knife cut; light yellow juice should stand out from the piece. If it is red, continue cooking.
- The average cooking time for barbecue is 20 minutes in good heat.
See also how to cook pork skewers marinated in mayonnaise.
Pork skewers in onion marinade
It is preferable to use a pork neck for the recipe, but the loin is also good. White loose fat stays on, so you can not be afraid of it.
- Caloric content per 100 g - 205 kcal.
- Servings - 2
- Cooking time - 45 minutes, plus time for marinating
Ingredients:
- Pork - 1 kg
- Mineral water - 1 tbsp.
- Ground black pepper - 1 tsp
- Onions - 1 kg
- Salt - 2-3 tsp or to taste
Cooking pork kebab with onions:
- Peel and cut onions into arbitrary pieces: rings, half rings, cubes.
- Pour the onions into a saucepan and remember with your hands to make the juice stand out.
- Cut the meat across the grain into pieces and send to the onion.
- Use your hands to knead meat and onions like dough.
- Season the food with ground black pepper, add mineral water and mix well.
- Cover the pork with oppression and leave for 12 hours, but you can do it for 2 hours.
- Salt the pork 10-15 minutes before baking.
- Skewer the meat tightly.
- Fry it on all sides in a circle until browned on all sides.
Pork kebab with vinegar
Delicate and juicy kebab with vinegar has a unique taste. The recipe is very simple, and all the products can always be found at home.
Ingredients:
- Onions - 1 kg
- Water - 1.5 l
- Pork neck - 2 kg
- Vinegar - 3 tablespoons
- Salt - 2 tablespoons
- Sugar - 2 tablespoons
- Ground black pepper - to taste
Cooking pork kebab with vinegar:
- Peel the onions and cut into large rings.
- Cut the meat into medium-sized pieces.
- Lay the meat and onions in layers and pepper each layer.
- For the marinade, stir in water, salt, vinegar and sugar.
- Pour the marinade over the meat, stir and refrigerate overnight.
- Alternating meat with onions, put on skewers and fry on hot coals until cooked.
Pork shashlik in mayonnaise
Shish kebab in mayonnaise is particularly soft, because mayonnaise softens meat better than all products. Moreover, the longer the meat lies in mayonnaise, the softer it will become.
Ingredients:
- Pork - 1 kg
- Mayonnaise - 100 g
- Salt - 1 tsp or to taste
- Ground black pepper - to taste
- Mustard - 100 g
- Onions - 3 pcs.
Cooking pork kebab in mayonnaise:
- Cut the pork into pieces.
- Cut the peeled onion into rings and mash until the juice comes out.
- Season the meat with salt and pepper and stir.
- Mix mayonnaise with mustard and send to meat.
- Stir the pork, cover and leave to infuse for 4-5 hours at room temperature.
- Skewer the meat and grill the kebab over the coals until browned on all sides.
Pork kebab with lemon
Juicy and tender pork kebab marinated in lemon and onion is an incredibly tasty, juicy and aromatic dish.
Ingredients:
- Pork neck - 2 kg
- Salt - 2 tsp
- Ground black pepper - 1 tsp
- Barbecue spices - 1, 5 tsp
- Bulb onions - 4 pcs.
- Lemon - 1 pc.
Cooking pork kebab with lemon:
- Wash the pork, pat dry with paper towels and cut into 4x4 cm pieces.
- Add salt, black pepper and barbecue spices to the meat.
- Mix everything well.
- Peel the onions, cut into thin rings and shake your hands.
- Cut half the lemon into wedges and squeeze the juice from the other half into a bowl of meat.
- Stir the pork and marinate for 5 hours at room temperature.
- String the pieces of pork on skewers and grill over hot coals, turning several times during the frying process so that the pieces are well done on all sides.
Pork kebab on kefir
Kefir shashlik is distinguished by its special juiciness, tenderness, satiety and mouth-watering smell. The main thing is that the marinade is slightly chilled and the kefir is fresh.
Ingredients:
- Pork - 2 kg
- Kefir - 1 l
- Bulb onions - 3-4 pcs.
- Edible salt to taste
- Spices and seasonings to taste
- Ground black pepper - 1 tsp
Cooking pork kebab on kefir:
- Cut the washed and dried pork into small cubes with a side of 3-5 cm.
- Peel the onions, cut into rings and send to the meat.
- Add spices, herbs and black pepper.
- Stir the food to distribute the spices evenly.
- Pour kefir into the meat and mix again.
- Close the container with a lid and refrigerate for 6 hours.
- Salt the pork 10 minutes before frying.
- String the marinated pork on skewers and place on the grill.
- Cook the meat over charcoal, turning regularly so that it is browned on all sides until golden brown.
Video recipes:
How to marinate kebabs in vinegar
Pork shashlik in mayonnaise
Lemon shashlik
Kefir shashlik
