How to Marinate Pork Skewers

It is impossible to imagine outdoor recreation without a fragrant and hot kebab. And from what to cook it? That's right, from pork! It is fatter beef and turkey. And from what to cook the marinade, so that the meat becomes spicy and tender? You can use wine and vinegar, cream and natural yogurt. Experiment with herbs and spicy greens, fruit juices and sparkling water.

Preparatory stage

Only beginners make shish kebab from frozen stocking. Professionals who donated more than one kilogram of meat use fresh tenderloin. They choose the most tender and soft pieces. Pork neck is ideal, but the breast or lumbar region will do. Frozen meat is useful for making meatballs, goulash or ravioli. But the kebab from such a blank turns out to be too tough, similar to the toasted pieces of rubber. Disappears pleasant taste.

Do not miss the first available piece of meat. No, the billet for the perfect kebab must be carefully examined. Sniff, touch. Make sure that she did not lie for a month under the counter. No specimens with a large amount of fat will fit. The fatty layer should be thin, white or cream color. Yellow color indicates old and stale meat, which cannot be eaten without long-term heat treatment.

Buy pork pink shade with a pleasant smell. If the blank has a rich red color or a specific flavor, it is better to leave it on the counter. You need to ask the seller to press the piece you like. If the hole quickly leveled off, it means that the pig did indeed run around the pen yesterday. But there should be no gore or mucus in the workpiece.

Professionals know that choosing the perfect meat is only the first step. Future kebab need to properly clean. Rinse under running water, remove the translucent film and excess fat hanging from the workpiece. Divide the fillets into square or round pieces the size of a three-year-old child's fist. If the pieces are too small, they will turn into hard embers, with which it is easier to hammer in nails than to chew. A large kebab badly roasted and remains raw inside.

To taste the dish does not spoil during pickling, you need to choose the right dish. Plastic and aluminum containers emit toxic substances, due to which the dish acquires an unpleasant bitter taste. Wooden bowls secrete tanning ingredients. They make the pork tough. Suitable containers of glass or ceramic. You can use enameled options.

Meat, cut into portions, knead hands. Thanks to the massage, it becomes more gentle, well absorbs spices. It is not recommended to add vegetable oils to marinades. Pork is quite fatty. If you mix it with similar ingredients, a film forms on the surface of the fillet, which will trap the melted lard in the fibers. Skewers will be too high in calories and harmful, with a high content of bad cholesterol.

Fermented milk options

Kefir softens hard fibers and adds a subtle sour taste to the dish. The fat content of the marinade base should be at least 3%. Dietary options are not suitable. In 1.5 liters of fermented milk drink add 20–30 g of white sugar, mix thoroughly.

In a ceramic or glass container mix pork with grated onions, season with kefir sauce. Stir and knead for 5–10 minutes so that the meat is well soaked in marinade. Sprinkle with black pepper, you can add herbs, coriander or turmeric. Top on the fillet put onions, cut into large rings.

The second option kefir marinade is prepared from fermented milk drink and whey. Products taken in equal proportions, mixed until homogeneous. Fueled by 2-3 tbsp. l mayonnaise and the same amount of spicy mustard. French is not suitable, it is too gentle. Pickled shashlik mix with onion rings. The more spicy vegetables, the tastier the dish will be. Put the bowl in the fridge or basement, cover and put the load on top. After 40-50 minutes, the meat can be strung on a skewer and fry.

Meat keeps juiciness and becomes tender thanks to natural yogurt. The drink should not be sugar, dyes and other additives. The product is whipped in equal proportions with carbonated mineral water. On 1 kg of pork fillet take 500 ml of each component. A pinch of black pepper, Italian herbs or coriander is put in the marinade.Meat is poured with yogurt sauce, decorated with thick onion rings and salted. Pork can be fried on a brazier or a frying pan. Regardless of the method of preparation, it turns out juicy and fragrant.

Soak the fillets in whole milk. In a saucepan with a thick bottom pour 500 ml of the drink, add 2 tbsp. liter of sugar and 30 grams of black pepper. The billet is brought to a boil and removed from heat. While the milk is cooling, the meat, cut into portions, rubbed with a paste of garlic and salt. Fillet is immersed in a warm marinade, left for 9 hours. Skewers, soaked in boiled milk, you need to fry with slices of sweet pepper, carrot and tomato slices. Vegetables are strung on a skewer along with pork. They give the dish a rich flavor and spicy shade.

Alcoholic marinades

If there is little time left, literally 1–2 hours, beer will save the situation. It will take 1.5 liters of dark or light and 3-4 large bulbs. The meat is divided into large pieces, each rubbed with a mixture of black or allspice and salt. Put in a saucepan, add shredded onion paste. Stretch fillet with a spicy vegetable and then pour cold beer in a thin stream.Stir with a spoon, cover the container and wrap with a towel. Skewers will be ready for frying in 50–60 minutes. Spicy lovers are advised to mix beer with mustard powder. On a bottle of alcohol from 30 to 50 g of spice. During frying, constantly sprinkle the meat with salted water.

Want something spicy and unusual? Recommend to try wine marinades. Alcohol will save if, instead of a young and tender piglet, the seller slipped a hard and old boar. The sauce of white and red wine dissolves and softens the muscle fibers, gives the dish a sweet-sour taste.

Do not do without spices and spices. Usually they use barberries, bay leaves, a pinch of cloves, and hot lovers add a mixture of red and allspice. The fillet is salted in at the very end, before you start stringing delicious pieces on skewers. Pork due to a combination of seasoning and alcohol can get a little stiff.

The composition of the white wine marinade includes:

1. ground barberry - 10–15 g;
2. white wine vinegar - 120 ml;
3. allspice - 1 tsp;
4. white wine - 100 ml.

Mix products, fill with bay leaf and pour prepared meat into the mixture.Pork is kept in such a marinade from 12 to 24 hours.

You can make a sauce of red dry wine. Put a pinch of rosemary and a gruel of 2-3 cloves of garlic in a glass of alcohol. To marinate meat better, spiced wine is injected with a syringe into the fillet. Pork rubbed with a paste of crushed garlic, salt and allspice. Soaked in alcohol residues for a day. Skewers will be harsh, but spicy and fragrant.

Old fillet with a rich smell is recommended to soak in white wine. Take 500 ml of alcohol, 3 tbsp. l regular or apple cider vinegar, 35 g sugar. Products stir until the dry component dissolves.

With meat cut off excess fat, but do not throw it away. Divide the fillet into portions, mix with 2 lemons. Citruses are cut into thin circles or slices. Add lard to pork, fill with onion rings and wine marinade. The load is put on the lid, left for 7 hours. The skewer is strung fillets and pickled fat to make the kebab more tender and juicy.

In Greece, they also like to relax in nature and treat themselves to delicious meat cooked on a fire. Residents of the sunny country marinate pork in a spicy tart red wine sauce.250 ml of alcoholic beverage will need:

• French mustard, grains - 60 g;
• garlic - 1 clove;
• tomato sauce - 70 ml;
• rosemary - 30 g

Wine mixed with tomato paste or juice. Ketchup is not suitable, it has a lot of preservatives and flavor enhancers. Garlic is ground in a mortar, poured into alcohol. The amount of rosemary can be reduced, because the spice is quite strong and specific aroma. In the marinade of red wine and tomato sauce, pork is held for a maximum of 60 minutes. On skewers along with the meat strung tomatoes or pieces of sweet pepper.

In the Armenian version of the marinade wine is replaced with vintage brandy. 100 ml of alcohol will need 2 tbsp. l wine vinegar, pinch of ground cloves, coriander seeds, allspice and red pepper. The workpiece is diluted with juice from 1 lemon and filled with 1 tsp. salt. Spices give kebab a delicate aroma, and cognac - savory and unusual taste.

Diet recipes

Pork is quite heavy and fat, so they try to soak it in light sauces. For example, in the marinade of mineral water. This option is useful for travelers who bought meat before the trip to nature.Carbonated drink quickly softens and breaks down muscle fibers, preparing the fillet for frying in 1-2 hours.

Pork, peeled and sliced, is mixed with onion rings and Mediterranean herbs seasoning, as well as cilantro, dried tomatoes and paprika. Prepare the dressing with freshly squeezed juice from 1 lemon, knead the fillets with your hands and knead like dough. It remains to fill the pork with carbonated mineral water and cover with a lid.

If you want to cook kebabs with vegetables, you need to peel and fry 3 onions with 1 large carrot in sunflower or olive oil. Products are grated or cut into thick circles. In a frying pan with softened vegetables pour 15 g of sugar, 1.5 tbsp. l French mustard, a pinch of black pepper and the same amount of salt. Add 150 ml of sour cream and cook for 5 minutes. In a warm marinade poured 20 g of vinegar. Chilled sauce is mixed with peeled and sliced ​​meat, the future skewers are drawn for 3-5 hours.

Hard meat will save the usual table vinegar. The product is combined with distilled water in the ratio of 1 to 2. Fill with sugar and black pepper.Meat is first mixed with onion rings and salt, and then poured marinade. Insist the fillet under the press. During frying, pork is poured over the remaining sauce or beer so that it becomes soft and tender.

Marinade from vinegar is replaced with pomegranate juice. Fruit acids break down muscle fibers, softening hard meat. And red fruits give kebab a refined and savory aroma. In addition to freshly squeezed pomegranate juice, you will need a bunch of basil and parsley. In the fruit drink pour the powder from 4-5 stars of cloves. Pork is cut into large pieces and divided into several pieces. At the bottom of the bowl lay the first portion of meat, sprinkle onion rings and salt on top. The second layer of pork seasoned with greens. Parsley alternate with onions. When the fillet is over, add pomegranate juice. Insist on the future kebab in the cold under a press so that it is well soaked with marinade.

Diet marinade is made from tomato paste with spices. It will take:

• coriander;
• paprika;
• Red pepper;
• bunch of parsley;
• dill;
• black pepper.

The meat, divided into pieces, mixed in a glass bowl with herbs and spices. Dilute 2–3 tbsp. ltomato paste with distilled or mineral water. Pour the tomato sauce in the fillet, insist the preparation of 7 hours.

Quickly soften hard meat with kiwi. Green fruits are ground by a blender. Chunks of pork are mixed with onions, sliced ​​rings, paprika and dried tomatoes. In a bowl pour the paste from kiwi, knead the fillet with your hands. Meat insist from 20 to 30 minutes, no longer, otherwise the pork will become too soft, like porridge.

Instead of kiwi use lemons. For 2 kg of fillet take 3 citrus and the same onion. Fruits and spicy vegetables are cut into rings, mixed with pulp. You can add a little crushed garlic, chopped basil or parsley. Pork press down, insist 3-4 hours, stirring occasionally. Meat before marinating slightly beat off with a hammer or fists to soften.

Tomatoes give sour taste. Take 4 pieces of pork and 1 piece of ripe tomatoes. The flesh is cut into cubes, and vegetables - slices. Tomatoes knead with hands, so that they let the juice, then mixed with the second component and slightly salt. If you want the kebab to be spicy, add black, red and allspice,a little paprika and ground ginger root.

Tasty and inexpensive

Marinades with kiwi, pomegranates and red wine will be expensive. If you need a budget and spicy sauce, it is recommended to try the option with cream. Suitable for home and store, any fat. First, pork rubbed with a mass of ground onion and garlic. Pour into a deep bowl, filled with the remnants of spicy vegetables and cream. Skewers are sent to the refrigerator for 6 hours.

Fans of Chinese cuisine will love the Asian marinade. It will take:

• a bunch of fresh cilantro;
• honey;
• soy sauce;
• garlic;
• rice vinegar;
• cilantro seeds;
• some vegetable oil.

In a blender, grind the greens until smooth. Add a clove of garlic, 60 ml of honey. Duty 2 tbsp. l rice vinegar, 4 pinches of cilantro seeds and 10 ml of vegetable oil. Beat the mass and divide into two parts. The first portion of the sauce is rubbed with peeled and sliced ​​pieces of pork. The second is poured barbecue. During the night, the meat will be infused and acquire a savory sweet-sour taste.

Girls who are worried about the shape, it is recommended to prepare a fat burning marinade, which compensates for the calorie content of pork. It will take:

• fresh ginger - 50 g;
• lime - 1 pc .;
• red onion;
• chili pepper - 1 pod;
• garlic - 6 cloves;
• soy sauce - 50 ml.

Cut the ginger root into thin slices, mix with lime slices. Season the products with crushed garlic cloves, finely chopped red onion and hot pepper rings. Pour into a container with the components of soy sauce, you can add a pinch of sugar or a little honey for a more savory taste. Stir the billet, fill the marinade with meat and leave for 2 hours.

Pork will get a golden hue if kefir and pomegranate juice are replaced with regular tea. Packaged version will not work, only leaf welding. Prepare a strong drink without sugar. The present dark brown liquid is poured over the meat for 3-4 hours. After tea, you can use a vegetable or yogurt marinade to soften the fillets.

To make a tasty kebab from old and hard meat, you need to take 0.5 liters of grapefruit juice and mix the liquid with 50 g of cilantro gruel. Drink pepper and salt to taste, pork is soaked in billet for 4–6 hours. The flesh becomes tender, acquires a light citrus aroma and sour taste.

Pork, like lamb, as if created for cooking kebabs. Fatty layers make the meat soft and juicy and without marinade. And special sauces add piquancy and aroma.

Video: recipe for marinating pork shashlik