Camping for many is associated with kebabs. Indeed, fresh air and physical activity cause an appetite, and the aroma of meat, fried on the grill, can hardly leave anyone indifferent. In addition, shish kebab is not just a dish, but a whole ritual that can unite any company. Therefore, the idea of “making shish-kebabs” hardly anyone wants to criticize. Disputes can arise only on the choice of meat. In recent years, pork kebabs are especially popular. They quickly prepare, turn out gentle, juicy and fragrant. Of course, such they will come out only if you make a suitable marinade for pork kebab. After all, if the meat is not marinated or pick unsuitable products for the marinade, the kebab will be tough and tasteless.
How to Marinate Pork
Preparation for “kebabs” should begin the day before with the purchase of meat and its preparation, because ideally, the pork for kebabs should be marinated for 10 hours, at least 3 hours. The choice of meat for shish kebab and its marinating have certain rules that must be observed if you want to get a perfect result.
- For a kebab it is best to choose a neck, since the meat in it is tender, with enough fat. The paddle and the back can only be used as a last resort, because it will take much longer to prepare them. In general, for pork shish kebab it is better to choose meat with layers of fat, that is, it must be, but in moderation.
- Frozen meat is not suitable for kebabs. It is necessary to buy fresh or chilled pork.
- Skewers of young pig meat will be the most tender. Therefore, it is necessary to choose pork of a light shade, with fat of white color.
- Pork is cut into shish kebab with pieces weighing about 50 g. To do this, first cut the piece of meat into wide layers (4-5 cm) across the fibers, then cut into pieces of the desired size. Each layer of meat before cutting into pieces can be slightly beaten off, it will make the meat softer.
- A marinade with sourness approaches the pork. Acidic foods do not allow proteins in meat to curl during heat treatment, and also neutralize the effect of fats, splitting them. So pickle pork is best in vinegar, lemon juice, wine. But fatty foods, such as mayonnaise, should not be included in the marinade for pork.
- No salt is added to the marinade for pork, as it “pulls” moisture from the meat. Salt pork can be immediately before cooking, or even at the last stage.
- Meat for shish kebabs is marinated in an enamel or glass container; clay, ceramics, and stainless steel are also suitable. Aluminum utensils are categorically not suitable for marinating, as aluminum forms harmful substances when it reacts with acid. It is also undesirable to use a wooden container - the tree will affect the smell of meat, and the kebab will have an unusual odor for us.
Choosing a recipe for kebab is a very important stage. After all, it depends on the taste and aroma of the future dishes. Fortunately, there are quite a few good recipes for marinade for pork kebab, so there is something to choose from.
Marinade with lemon juice and onions
Composition:
- pork - 1, 5 kg;
- onions - 1 kg;
- spices for meat - 10 g;
- lemons - 2 pcs .;
- a mixture of peppers, salt - to taste.
Preparation Method:
- Wash a piece of pork, remove the film. Drain meat with paper napkins. Cut into pieces of about 50 g.
- Peel the bulbs. Cut into rings or half rings, not too thin. Crush the onions to make the juice stand out.
- Wash lemons, cut in half.
- In an enamel bowl, squeeze the juice from the lemons. Pour the spices, mix the peppers, stir.
- Dip each piece of meat into the sauce, folding them into a bowl, and mix it with your hands.
- Add onions and mix again.
- Cover with a plate and refrigerate for 3-4 hours.
Before cooking kebabs in the marinade, add salt, stir the meat again with your hands. After that, pieces of pork can be strung on skewers and grilled over charcoal.
Marinade with vinegar and onions
Composition:
- pork - 1, 5 kg;
- table vinegar (9 percent) - 100 ml;
- water - 0, 2 l;
- sugar - 5 g;
- onions - 0, 5 kg;
- seasonings for meat - to taste.
Preparation Method:
- Wash the meat, dry, cut into 4-5 cm pieces.
- In a bowl, mix vinegar and water.
- Remove the husks from the bulbs, cut them into half rings or small rings, put them in a bowl.
- Pour in spices and sugar marinade, mix.
- Put the pieces of pork in the marinade, mix well with your hands.
- Cover the bowl with the marinating meat and place it in the refrigerator for 10-12 hours.
Salt pork can be an hour before you fry it, not before. From the marinade it should not be removed beforehand.
Marinade for shish kebab with soy sauce
Composition:
- pork - 1 kg;
- soy sauce - 80 ml;
- lemon - 1 pc .;
- ginger root - 15 g;
- grated orange peel - 5 g;
- black ground pepper - 5 g;
- fresh parsley - 100 g.
Preparation Method:
- Prepare the pork by washing it, drying it with napkins and cutting it into 50 g slices.
- Wash lemon, cut into thin circles.
- Peel and chop the ginger, mix it with orange zest and pepper.
- Add soy sauce, stir.
- Put the meat in the sauce, mix.
- From above, cover the pork with lemon slices.
- Put in the fridge for 2-3 hours. If you have very little time, you can marinate pork in this way even for half an hour, but still it’s better not to rush too much.
- Stringing meat on skewers, put on them and pieces of lemons.
Salting kebabs cooked in soy marinade is not necessary, as the marinade is already salty. But sprinkle it with chopped parsley is desirable.
Marinade for pork with beer
Composition:
- pork - 1, 5 kg;
- Borodinsky bread - 0, 35 kg;
- beer, better “live”, unfiltered - 1 l;
- chicken eggs (raw) - 5 pcs .;
- onions - 2 kg;
- salt, spices - to taste.
Preparation Method:
- Bread cut into small pieces, soak in beer, pour them and leave for 20 minutes. Better if the bread is stale. Beer does not need much, enough glass.
- Mash the bread with your hands. Beat in him eggs.
- Add spices to taste in marinade, dilute with remaining beer.
- Prepare the meat. To do this, you need to wash the pork, blot with a kitchen towel and cut into pieces suitable for kebab.
- Peel the onions from the peel and cut it into rings or semiring 2-3 mm thick.
- Put the meat in the marinade, mix well.
- Add onions and mix again.
- Put pork in the fridge. There she must marinate 4-5 hours, at least 3 hours.
Before cooking kebab pork can be salted. The taste of kebab prepared according to this recipe will be a bit unusual, but you will almost certainly like it very much.
Tomato marinade for pork
Composition:
- pork - 2 kg;
- onions - 0, 3 kg;
- fresh parsley - 50 g;
- fresh dill - 50 g;
- ground paprika - 20 g;
- a mixture of peppers. Salt, ground coriander - to taste;
- tomato paste - 50 ml;
- water - how much will leave.
Preparation Method:
- Wash pork, blot with a towel, cut into pieces of approximately 50 g each.
- Finely chop the greens with a knife.
- Peel the onion, cut into small pieces.
- Dissolve tomato paste in a small amount of water (100 g is enough).
- Add paprika, onion, a mixture of peppers and chopped greens to the tomato sauce. Mix thoroughly.
- Put the meat in the sauce and mix it with your hands so that all the pieces are covered with tomato paste.
- Fill the meat with water so that it covers them completely.
- Put the meat in the fridge.
Cooking pork marinated according to this recipe is possible in 8-10 hours. An hour before cooking it does not interfere with salt.
Marinade on kefir for pork kebab
Composition:
- pork - 1, 5 kg;
- sugar - 15 g;
- onions - 0, 75 kg;
- kefir (preferably with a minimum fat content) - 0.5 l;
- salt, pepper - to taste.
Preparation Method:
- Prepare pork for kebab by washing, drying and slicing 4-5 cm.
- Pour sugar and pepper into kefir. Stir.
- Put the meat in kefir, stir with your hands.
- Peel and cut onions into rings. Add it to the meat, mix again.
- Cover the bowl of meat with a lid or plate, put it in the fridge.
Marinade on kefir is not too sour and contains a small amount of spices. Therefore, pork should be marinated in it for a long time, at least 8 hours, but better - 10-12 hours. You can marinate meat in the evening, on the eve of the day you are going to fry kebabs. Salt the meat can be no more than one hour before cooking.
Marinade for pork shashlik with champagne
Composition:
- pork - 1, 5 kg;
- champagne - 1 bottle;
- onions - 0, 5 kg;
- salt, spices - to taste.
Preparation Method:
- After washing and drying the pork, cut it into large pieces weighing approximately 50 g each.
- Peel and cut the onion into large pieces of arbitrary size.
- Stir in meat and onions.
- Sprinkle with spices to taste.
- Fill with champagne and refrigerate.
Marinated pork in champagne should be 6-8 hours. Salt it can only immediately before cooking.
You can pickle pork not only in champagne, but in any white wine. The recipe will be the same, but will have to marinate for a couple of hours longer.
The choice of sauce, which you need to submit to the finished kebab, will depend on which marinade recipe you choose. For example, sweet-and-sour sauce works well for meat marinated in soy sauce. In most cases, any tomato sauce, created by the manufacturer specifically for barbecue, barbecue, grilled meat, is suitable.
