Hi all. Spring has arrived and the weather has become noticeably warmer. I live in Central Asia and we can say that at the moment it is very warm and even hot. So, in light of this, my friends and I recently went out into nature for a vacation. It turned out to be a very hot day - the thermometer in the afternoon showed just over 30 degrees Celsius. It’s still too early to swim, since the water is not warming up well yet, but for a good rest in the fresh air, now is the right time for us.
In general, we went out of town, away from the city noise and bustle. The question of what to cook with us, of course, was resolved immediately. What could a holiday be without barbecue? So we decided that the main dish would be pork shish kebab. We didn’t bother with the rest either. We picked up vegetables for salads and for okroshka, a variety of drinks, and light snacks from home, already prepared.
We marinated the kebab meat the day before. In my opinion, this is convenient from several angles: everything is at hand at home and marinating kebab in the kitchen is more convenient - this is the first thing. Secondly, the meat is marinated much better and, therefore, the kebab turns out tastier and juicier. The third advantage is that upon arrival at your vacation spot, you will have other chores: for example, you will need to decompose, collect and chop firewood, and prepare salads.
How to marinate pork to make the kebab soft and juicy
Surely everyone has tried to cook this dish at least once in their life. For some people it turns out delicious the first time, but for others not right away. It all depends on what recipe you are making and who is doing the cooking.
Let me start with the fact that cooking barbecue is a man’s activity. I in no way want to offend women, but I still think that most will agree with me. To be honest, I have never seen a woman at a barbecue. After all, you must agree that preparing firewood and lighting a fire is by no means a woman’s task. And the frying process itself too. Ladies, no offense!
So, the entire cooking procedure can be divided into several stages: marinating, preparing the grill and frying. However, these three stages are also divided into several steps:
- To marinate, you need to select and cut the meat correctly, prepare all the necessary ingredients and marinate the meat in the correct sequence.
- Preparing a barbecue means choosing fuel (firewood) and, accordingly, the barbecue itself.
- Frying shish kebab is one of the most important steps with a lot of subtleties and nuances that must be taken into account.
How to choose meat for barbecue
To cook barbecue, the first thing you need to do is buy meat. And to make it tasty and juicy, you need to purchase the right meat, no matter what you cook it from: be it pork, beef, chicken, lamb or fish. The main thing is to initially take a very responsible approach to the choice of products.
I don’t think you can make a tasty dish from an old piece of meat sitting on the counter. And this is regardless of how you marinate it. The best you can get is the “Friendship” kebab - if you chew it, tell your neighbor. Of course, you can add kiwi or something else containing acid to the marinade, which will simply make the meat look like a chewed rag. Believe me, this is not entirely correct.
To prevent this from happening, it is advisable to take only fresh (not frozen) meat - this is the first thing. For pork kebab, the ideal option would be to buy a pork neck, but with the right approach, other parts will also turn out very well - this is the second.
As for the quantity, you can easily calculate it from a simple formula: 0.6 kg is enough for 1 adult man, 0.5 kg for a woman, 0.3 kg for a child. If you plan to go on a picnic, like we did, then take a little more. Everyone knows that in the fresh air one’s appetite works in earnest. Stick to the principle - it’s better to have some left over than not enough.
What pieces to cut the meat into so that the kebab is not dry
Now let's figure out how to properly cut pork. Pieces that are too small will turn out dry, like crackers. If you cut it too large, it will turn out that by the time the meat is charred on the outside, it will still be raw on the inside. Much also depends on fire, but we will talk about this a little later.
So, the most suitable size would be approximately 5 by 5 cm. It is not necessary to measure with a ruler. Estimate by eye and try to cut into equal pieces along the grain. This way the kebab will cook evenly. We've sorted out the meat, let's move on.
What ingredients to use and in what order to add them to the marinade
There is no clear set of ingredients for cooking barbecue. It all depends on personal preference. The meat is marinated in everything for this dish: kefir, tomatoes, marinated in soy sauces, vinegar, fruits and juices, pomegranates, mineral water, wine and beer, a wide variety of spices, onions and even mustard.
You can try everything and choose the best for yourself. I've tried different marinades. And you know what I can say? They are all good in their own way. The main thing is not to overdo it with the selected spices and everything will be “good”.
and a recipe to boot. I recommend reading it. 
Everyone has their own opinion on when to add ingredients and in what order. Personally, I do this:
- First add coarsely chopped onion to the chopped meat, carefully squeezing the juice out of it with your hands.
- Next I have salt.
- Then peppers - paprika and ground black
- Spices to taste - whatever you like (I try not to add)
- Next, bay leaf and sunflower oil
This sequence is for the simplest recipe, but it can also be slightly different, depending on what you are going to marinate the future kebab with. So let's now look at several options for preparing this beloved dish.
How to cook delicious pork kebab. Top 7 recipes for shish kebab marinades to keep the meat soft and juicy
What is the secret of tasty, soft and juicy kebab? The answer is simple - fresh meat, proper marinade and good frying. We dealt with meat above. Now let's look at 7 recipes for a good marinade to get a dish that you will want to cook again and again.
Shish kebab in vinegar marinade. How to properly prepare vinegar marinade
Vinegar marinade is the most common, but everyone makes it differently. This is the simplest, one might say classic, recipe that I know, and that I have read and heard about. There is nothing superfluous here. Everything is quite simple and easy. It turns out very tasty. Try it and I think you will like it too.
What do you need:
- Pork neck - 5 kg.
- Diluted vinegar 9% (per 100 grams of vinegar 200 grams of water)
- Bay leaf
- Black pepper (peas)
Preparation:
So everything is simple and easy. It’s not for nothing that they say: “Everything ingenious is simple!” Cook and enjoy.
How to cook shish kebab in your own juice with lemon
A good marinade recipe with lemon. The kebab turns out very tasty, with a pleasant aroma and a special note in taste that lemon gives.
Ingredients:
- Meat - 2 kg.
- Onion - 1.2 kg.
- Lemon - 2 pcs.
- Pepper
How to cook:
- Cut the meat into pieces.
- Cut the onion into half rings.
- Next up is the lemon. Pour boiling water over it and cut into small slices.
- Let's start marinating. Place the meat in a deep bowl in layers, then pepper, salt, add onion and lemon, squeezing out a little juice from the last two.
- Repeat step 4 with all the remaining meat.
- Squeeze thoroughly with your hands so that the lemon and onion release juice.
- Cover and leave for 6-7 hours.
- The marinade is ready, it's time to start frying.
Pork shashlik on mineral water
Marinating pork in mineral water is an excellent solution for obtaining soft and juicy kebab in a short time. Everything is done quite simply. Let's look at the cooking procedure.
What you will need:
- Pork - 3 kg.
- Onion - 6 medium onions
- Bay leaf
- Ground black pepper
- Seasonings to taste
How to cook:
- Cut the pork into equal pieces. Salt.
- Finely chop the onion, put it in a bowl and add salt so that it gives juice.
- Mash the onion with your hands. Add 3-4 bay leaves to it.
- Place the meat in this bowl. Sprinkle with pepper and seasonings (personally, I don’t add seasonings).
- Mix well.
- Pour the meat with carbonated mineral water.
- Cover with film and leave at room temperature for 1.5-2 hours.
If you have time, it is better to put it in the refrigerator for 5-6 hours, it will be even better.
- We prepare the fire and after the required time has passed, we begin frying.
Marinade for kebab with kefir
When I first prepared this recipe, I did not take into account one important point - kefir should not be sour. As a result, no one began to eat the cooked kebab. Therefore, take non-sour kefir. The meat will be very tender and tasty. Yes, and be sure to marinate the future kebab in the refrigerator so that the kefir does not turn sour. You never know...
Ingredients:
- Meat - 2.5 kg.
- Kefir - 1.5 l.
- Onions - 1 kg.
- Ground bay leaf
- Ground pepper
Preparation:
- Wash, dry and cut the meat.
- In a separate bowl, cut the onion into half rings and crush a little.
- Pepper the meat and onions.
- Add ground bay leaves to both “containers” (you can also use leaves)
- Combine onion and pork and mix.
- Now pour the whole thing with kefir and mix thoroughly again.
- Cover and place in the refrigerator for 8-10 hours.
- Salt the meat 1 hour before frying.
- The kefir marinade is ready. You can grill kebabs.
Tomato marinade recipe
If you like vegetables cooked over the fire, then you will love this recipe. Let's prepare shish kebab with tomatoes. In addition to the fact that you will have vegetables fried over the fire, the meat will also turn out very juicy and tender, because during frying the tomatoes release juice, which soaks the kebab.
If during frying you prefer to lubricate the meat with marinade, then there is no need to do this here, since everything happens by itself. Give it a try. I'm sure you'll like it.
Products:
- Pork - 1.5 kg.
- Tomatoes - 700 gr.
- Onions - 500 gr.
- Table vinegar - 0.5 cups
- Ground pepper (black, red)
How to cook:
Shish kebab in tomato juice
Probably many have heard and even tried to prepare a marinade with the addition of tomatoes. Have you tried seasoning meat with tomato juice? If not, be sure to try it. Shish kebab soaked in juice. takes on a bright red color. The end result is very appetizing and, most importantly, delicious.
If there is no juice, then it’s a good idea to add tomato to the marinade instead, which is added to the frying. Surely many people preserve it for the winter. For 2 kilograms of meat, a half-liter jar of tomato will be enough. Personally, I often add tomato rather than juice. A matter of taste.
What do you need:
- Pork neck - 2 kg.
- Onion - 0.9 kg.
- Pepper mixture
- Tomato juice
Preparation:
Classic marinade recipe for barbecue
I present to your attention the easiest way to marinate. Here we will not use anything unnecessary, but the result will be just as good, and maybe even better. This is probably the very first recipe according to which they began to cook shish kebab.
The good thing about the recipe is that you only need to buy pork, and everything else can be found in the kitchen. It also turns out quite quickly in terms of time. An ideal method if you don’t have time to wait a long time until the meat is ready to fry.
Ingredients:
- Meat - 1.5 kg.
- Onion - 1.5 kg.
- Pepper
Preparation:
Rules for frying shish kebab on the grill
Have you decided to cook shish kebab on the grill? Then I want to tell you what kind of firewood to use, which grill is best suited for this and how to cook on it correctly.
A good barbecue should have:
- Openings for oxygen access. They are on the side or on the bottom of the grill. Both options are not inherently bad.
- Thick walls, since it is thick walls that maintain the temperature at the desired level.
Birch or oak are suitable as firewood. The best option would be firewood from fruit trees. They will give the dish a unique aroma. The most ideal option would be a grapevine. But not every place has a vineyard, so use what you have.
In no case do not take into account acacia, rowan, poplar and all coniferous trees. Not only will the taste of the dish spoil, but it can also seriously damage your health. During the burning process, these trees release resins that are very harmful to the body. Also, do not throw plastic and polyethylene products into the fire. They are also very harmful.
The fire should burn out completely. After this, you can “spread” the coals throughout the grill and wait until it is covered a little with ash. Now is the time to start grilling the kebab.
The distance from the coals to the meat should be about 15 centimeters. This is the most optimal height for cooking barbecue. We put the meat on the fire. When should you turn it over? Listen to the meat. As soon as the meat begins to “sear” from the side of the fire, lard drips onto the coal and such a pleasant smell of smoke rises, it is at this moment that you need to turn the meat over. If you turn it over in time, the meat will never burn. Fry the meat evenly on all four sides.
The entire frying process takes approximately 10-12 minutes. If you cannot tell by eye whether it is ready or not, then use a knife. Make a cut and see what it looks like inside. The main thing is not to dry out the kebab. It should be light pink inside, with light gray edges and a golden brown crust on the outside. The flowing juice should be clear and the aroma unique. Only then is the kebab considered ready.
How to cook shish kebab in a jar
Did you know that you can cook barbecue without coal, wood, smoke and without a barbecue right in the house. Of course, it will not be one hundred percent the same as we are used to cooking outdoors, but still. What to do if you can’t go out into the fresh air, but your soul craves barbecue? An oven and a regular jar come to the rescue.
You can use any marinade that you like best - there are no special rules here.
So, you decide on the marinade yourself, and I’ll just give you recommendations on how to cook shish kebab in a jar.
That's the whole cooking procedure. In my opinion, it works best with the addition of kefir to the marinade. And what do you think? Have you ever cooked in a jar? Share your experience and tell us which marinade recipe produces shish kebab in a jar best.
Cooking shish kebab on skewers in the oven
If the previous method with a jar does not suit you, then there is another method of cooking in the oven on a baking sheet. Any marinade can be used. How to cook shish kebab in the oven? Very simple:
This is the kind of kebab you get that you can cook right at home, without any extra hassle. I am sure that not everyone will be able to distinguish it from shish kebab cooked on coals. Try it and see for yourself. Bon appetit!
Which recipe is the best to make soft and juicy kebab?
So we have explained to you the secrets of cooking barbecue. But which of all the recipes is the best? To answer this question, you need to try cooking everything. After all, there is no arguing about tastes. Some people will like it with lemon, some with kefir, some with soy sauce, and some don’t like kebab in any form at all. Yes, I really don’t like it. I know people who don't like this dish. Take vegetarians, for example, they are generally against eating any meat.
Or maybe you have already tried to cook according to all these recipes and have already chosen the most delicious and juicy one for yourself? Then please share your opinion. It will be interesting to know what exactly you like most about this or that recipe.
Or maybe you have your own special recipe in stock that not everyone knows about? It would be great if you could share it. It's very interesting to learn something new.
On this note, I want to draw a line. I wish you a pleasant holiday, delicious barbecue in a cheerful company in the open air. Bye!
P.S. We had a great rest then. We arrived home very tired, but happy. It turns out interesting, you seem to be going on vacation, but you get much more tired. This is probably the beauty of going out into nature, otherwise no one would strive for such trips...
Date of publication: 04/27/2018
Good afternoon, dear readers. Just the other day they were talking about chicken kebab as the fastest option for preparing meat in case of a spontaneous decision to get out into nature. And if chicken is the fastest way, then pork, which I would like to talk about today, is probably the most delicious.
You can argue with me, citing the example of juicy lamb meat. But you must admit, there are a lot of nuances in cooking lamb and you need to be a real expert to end up with a decent dish.
With pork kebab everything is much simpler and if the product is fresh, then everything will definitely work out, you just need to stick to the recipe.
You can marinate pork in different ways. I will try to show you the most delicious and light ones, the ones that everyone can make.
According to tradition, all recipes will be as different from each other as possible, so that everyone can find something to their liking.
Classic Soviet recipe for shish kebab in vinegar
Marinade for pork with kefir
I understand perfectly well that every owner and housewife has their own signature recipe. But personally, I'm always happy to try something new. If you agree with me, then let's begin.
And I suggest starting with the most classic method of cooking pork - in vinegar. Yes, I understand, you can say “ugh, no one has been cooking like this for 30 years.” And you'll be right. But remember, if you were born in the USSR, then you, like me, only ate this kind of kebab. And the fact that vinegar was replaced with soy sauces, mayonnaise and other products unusual for Soviet people does not mean that vinegar was bad as a marinade. Not at all, everyone just wanted something new.
By observing the correct proportions, you will always get 100% cooked meat that does not have to be burned from the outside so that it is cooked from the inside.
Ingredients:
- Pork - 3 kg
- Onions - 1.5 kg
- Vinegar - 50 ml
- Salt - 1 tsp
- Pepper - 1 tsp
Preparation:
1. First of all, peel and chop the onion. We cut it into thick rings, up to 1 cm thick. We only need the aroma from the onion and it will not directly participate in the pickling process. Therefore, there is no need to crush it or put it through a blender.
The meat takes a long time to marinate, and chopped onions will make it bitter. We don't need this
2. Wash the pork and cut it into fairly large pieces. Roughly speaking, the length of such a piece can reach 6 cm and the thickness 4 cm.
Pork neck tenderloin is best suited for barbecue. It has the perfect combination of meat and fat, there are no films, bones or a thick layer of subcutaneous fat.
3. Stir vinegar in 1 liter of water at room temperature.
4. Place the meat in a deep bowl and sprinkle with salt and pepper and mix well.
5. Now take a 3-liter glass jar or a 5-liter plastic jar with the top cut off and lay out the onions and meat in layers, starting with the onion layer. When all the ingredients are in the jar, pour the vinegar solution on top, and carefully press the meat on top with your hands and wait a couple of minutes so that it compacts better and excess air comes out.
6. Place the jar in the refrigerator for at least 6 hours. Don't be afraid that the vinegar will burn the meat. This will not happen even if there are still 12 hours before the cooking time. The rule “the longer, the better” is true here.
How to cook shish kebab on the grill correctly?
It is important not only to properly marinate the pork, but also to cook it on the grill. There are a couple of tricks here too.
- Skewers with threaded meat should be placed at a height of 10-15 cm from the coals.
- Before leaving the kebab to fry, you need to carry out the procedure of “sealing” the meat so that it becomes crusty and does not release meat juice. This will make it tender and juicy. To “seal” it is enough to place the strung skewers on the grill and turn them three times by 90 degrees, holding each side for one minute, so that a crust forms on all sides.
- Cooking time depends on the heat of the coals and the desired degree of doneness. If you like juicy meat medium rare, then the “sealing” process will already be enough. If the coals are not hot and you like a good degree of roasting, then after “sealing”, hold the skewers for another 3-5 minutes on each side.
- If you like fried onions, then string them alternately with meat on one skewer. And don't be afraid that it will burn. Only the top layer can burn, and everything underneath is your rightful prey.
The most delicious onion-lemon marinade
But this recipe has replaced vinegar pickling. It replaces acetic acid with citric acid. It is believed that it has lower acidity, but, frankly, this parameter is controlled by the degree of dilution and in case of stomach problems, for example, replacing one with another does not matter. Nevertheless, the kebab prepared according to this recipe turns out to be one of the most delicious that I have ever tried.
Ingredients:
- For 1 kg of pork you need:
- 2 onions
- 1 lemon
- salt, pepper - to taste
Preparation:
1. Marinating is very simple. The meat needs to be cut into pieces (do not make them too small, the meat will shrink when fried), the onion should be cut into thin half rings, and the lemon into quarters. Mix the onion and lemon together, squeezing them lightly.
2. Now put the ingredients in layers in a deep pan. The first layer will be meat and needs to be salted and peppered. Then add the onion and lemon and the meat again.
The last layer should be lemon-onion
To ensure that the pork absorbs the marinade well, you need to place it under a press. The easiest way is to place a plate directly on the meat so that it does not reach the sides of the pan, and put a weight on the plate. For example, a jar of water.
Infusion time until fully cooked is at least 6 hours.
The correct recipe for barbecue in Armenian
Another method of preparing meat for barbecue, around which there are constantly debates about how it should be in order for it to be correct. I offer you, in my opinion, the most common version of marinating, which is called Armenian, and you decide for yourself how much it has in common with Armenian national cuisine.
Ingredients:
- Korean
- Basil
- Parsley
- Bulb onions
- Black and red pepper
There is no exact number of ingredients, as they are all added to taste. If you like more greens, add more. If you like it spicy, don’t skimp on the pepper.
Preparation:
1. Cut the loin and place it on a wide table so that the pieces do not lie tightly in contact with each other.
2. Sprinkle them generously with salt, pepper, finely chopped onion and chopped herbs. Then we turn the pieces over and repeat the procedure.
3. After this, put the meat in a deep pan, cover it with a lid and leave for 6-12 hours.
As you can see, the main secret of Armenian kebab is not in the ingredients, but in simplicity and patience
Traditional cooking method with mayonnaise
Well, before we move on to non-typical methods of preparing pork shashlik, I cannot help but remind you of such a wonderful and undeservedly offended method as marinating in mayonnaise.
Everyone has the same argument: mayonnaise is fatty and harmful. Is it true? Has anyone thought about what it consists of? Vegetable oil, mustard and egg are the main ingredients. And all of them are absolutely safe and, even more, beneficial for the body. And I honestly don’t understand why, when they come together in one product, they suddenly become harmful.
The main problem with mayonnaise is its high calorie content. But I don’t suggest you eat it with big spoons. After all, it's just a sauce that's supposed to add flavor.
There is another misconception that the kebab will turn out to be very fatty. It seems that just as the meat is fatty, it will also absorb the fat from the mayonnaise. No. This is simply impossible according to the laws of physics. The fat from mayonnaise cannot be absorbed and mixed with the meat. But it can do a very useful thing: create a circle around the meat pieces, which will prevent them from drying out over the fire.
Ingredients:
- For 1 kg of pork you need:
- Onions - 750 g
- Mayonnaise - 250 g
- Red and black pepper - 0.5 tsp each.
- Salt - to taste
- Sumac - 1 tsp.
- Ground coriander - 1 tsp.
Preparation:
1. Cut half of the cooked onion into cubes and grind in a blender, then mix it with mayonnaise.
2. Cut the meat into pieces, add salt, pepper and spices to it, mix well. Then add the mayonnaise-onion dressing to the meat and mix thoroughly again.
3. Cut the second part of the onion into rings and place in layers in a pan along with the pork. A layer of onions is a layer of meat and so on. The top layer should be onions, which are smeared with the remaining mayonnaise sauce.
Cover the pan with a lid and leave to steep for 5-8 hours.
Step-by-step recipe for meat in soy sauce
For lovers of Asian cuisine, I offer a recipe for infusing pork in soy sauce. This sauce is the hallmark of almost any Chinese dish and I must say that it is quite noticeable in the finished kebab. Therefore, you should not use this method if you are preparing meat for a large company. Suddenly someone won't like it.
Marinade for pork with kefir
Shish kebab cooked in kefir turns out very tender. But with this cooking option, you need to remember that the high heat of the coals is not needed. That is, less heat and more time.
Ingredients:
- Pork - 1.5 kg
- Onions - 2 pcs.
- Sugar - 2 tsp.
- Kefir - 500 ml
- Pepper
- Greenery
Preparation:
1. Cut the meat into fairly large pieces and place in a pan. Add coarsely chopped onion, chopped herbs and sugar to it.
2. Pour in kefir and mix. There is no need to compact the contents of the pan; the pieces should not lie tightly. Cover the pan with a lid and put it in the refrigerator for a day.
Yes, this is not a quick way. But such meat can be stored raw for a week.
Quick ribs in mineral water with vinegar and soy sauce
If you don’t want to wait a whole day, then pay attention to this method. In the example we are preparing ribs, but this is not important.
Ingredients:
- Pork ribs - 1 kg
- Onions - 2-3 pcs.
- Sparkling mineral water - 1 glass (250 ml)
- Wine vinegar - 4 tbsp.
- Soy sauce - 30 ml
- Ground black pepper - 2 tbsp.
- Bay leaf - 1 piece
Preparation:
1. Cut the ribs into pieces and place them in a bowl for marinating. Add onion cut into half rings, soy sauce, pepper and bay leaf.
2. Mix vinegar with mineral water and pour into the meat. Mix thoroughly.
The mineral water must be fresh, that is, from a just opened bottle. When marinating in it, it’s all about the magic bubbles, and you won’t get a soft kebab from an exhausted mineral water
The ribs will be ready to cook in just a couple of hours.
Express marinating of pork in a bag with kiwi
And another quick way to marinate is with kiwi. There are ongoing debates around this marinade about whether kiwi is capable of marinating meat or not. Well, you can check for yourself, but in my experience, kiwi is a very good option. But under no circumstances should you keep meat in it for a long time - it turns into puree that is unpleasant to the touch and taste.
Ingredients:
- Pork tenderloin - 1 kg (better necks)
- Mineral water - 300 ml
- Onions - 3-4 pcs.
- Kiwi - 1-2 pcs.
- Spices - to taste
- Salt - to taste
Preparation:
1. Chop the meat coarsely and place it in a durable bag. Place onion, cut into rings, salt and spices on top. Pour in the mineral water, tie the bag and knead it so that the ingredients inside are mixed.
Leave the bag closed for 40 minutes
2. Open the package, add kiwi, peeled and grated on a fine grater, to the package. Close the bag again, shake it and leave for another 30 minutes.
Now you can grill the kebab.
Important: meat cannot be marinated in kiwi for more than 2 hours!
Original recipe with red wine
Now let's move on to adult recipes and see how you can cook meat in alcohol. Let's start with wine. This is a very tasty marinade, but we must remember that the wine must be real. It's good if it's homemade. If not, then take dry red - this is a sufficient guarantee that the wine is real, regardless of the price.
Ingredients:
- Pork - 2 kg
- Wine - 1 l
- 6-7 bulbs
- Spices
Preparation:
1. All you need to do is cut the meat into pieces and the onion into thin rings. Combine the meat and onions in one bowl, add salt and spices and mix everything well.
Then pour wine into a bowl, cover with cling film and put in the refrigerator for at least a day.
Video on how to marinate shish kebab in beer
Well, which recipe did you like best? Personally, I like them all and use them depending on the situation.
Almost no outdoor recreation can be imagined without the whole ritual of preparing the most delicious, aromatic, juicy kebab. Barbecue is no longer just a dish, but a whole reason to get together with loved ones.
What meat to choose for barbecue
Since shish kebab is a traditional Caucasian dish, the most correct option in choosing meat remains lamb. Ideally, you need milk meat (2 months old) lamb. However, such a delicacy can only be obtained in the spring. If young lamb cannot be found, give preference to loin or tenderloin.
Due to the specific smell of lamb, pork takes second place in the ranking of kebab preparations. It is important that the meat is not very fatty. In view of this, choose the neck (the part of the carcass that is located along the neck ridge), tenderloin or loin. You should not choose meat located in the back, otherwise the dish will be tough and dry.
A beef dish will be tougher and not as juicy. If, nevertheless, only such meat appears on your table, remember that longer marinating will solve the problem. Of the beef varieties, give preference to veal.
Chicken kebab is also possible. Since this meat is dietary, for a juicy kebab, choose fatty parts: leg, drumstick or thigh. But the brisket will turn out dry.
Pampered gourmets can be surprised by shish kebab made from quail, partridge and rabbit meat. Getting such meat is not an easy task. However, the dish is guaranteed to be tender due to the dietary properties of the meat.
Once you have decided on the meat, consider a few tips when purchasing it:
- The color of good meat is natural and uniform. Beef and lamb are red, pork is pink, fat layers are white, but in no case yellow. The dark color indicates the venerable age of the animal.
- For a good barbecue you will need meat from a young animal. But don’t listen to pseudo-cooks who will try to persuade you to buy fresh meat (meat up to 3 hours after slaughter). For example, cooked steamed beef is tough, like a sole.
- The meat should under no circumstances be slippery. Stale meat contains a large amount of liquid. Blood should not ooze out.
- Never use meat that has been frozen more than once! This is wasted money, effort and time. You can check how many times the meat has been frozen by touching it. When heated by a warm finger, a dark spot will form on frozen meat, but frozen meat several times will not change its color. Check the color of the cut: frozen meat will be dark red, while refrozen meat will be pinkish-gray.
- The smell of fresh meat is neutral.
- The meat should not stick to your hands, it should be elastic, and when pressed, indentations should not form.
How to calculate the required amount of meat
Sometimes the problem arises of calculating the amount of meat, since when cooked, the mass can be significantly reduced. If, in addition to meat, there are other snacks and side dishes (potatoes or mushrooms), then 300 grams of raw meat will be enough for 1 person. If there are only vegetables on the table, then you need 500 grams. Please note that the figures given are calculated on average when children and women are present in the company. The amount of meat will increase significantly for an all-male company where alcohol is present.
How to properly cut meat for shish kebab
Cut the meat into medium pieces. Too small ones will become dry, and too large ones will not cook through (they will burn on top and be raw inside). The optimal size of each piece is 5 by 5 centimeters.
The best marinade for barbecue
Marinade is one of the most important stages in preparing barbecue. And the right marinade can save even the most hopeless meat. There are as many recipes for marinades as there are people who prepare them. Do not strive for precise proportions of ingredients; in this regard, kebab provides a wide field for imagination and imagination. There are no special spices for barbecue. They mainly use salt, pepper, thyme, rosemary, bay leaf - whatever is on hand in your kitchen. Almost all recipes contain onions.
Perhaps the most universal marinade is lemon juice, which will add sourness and richness of flavor to the meat. Be careful with vinegar: it can keep meat fresh in the heat for about a day, but it can also deprive the meat of all taste. Therefore, it should be added strictly according to the recipe and if you doubt the quality of the meat.
Tips for preparing the marinade:
- the meat in the marinade should be kept in the cold;
- the more meat and larger pieces, the longer the marinating time;
- pierce the meat with a fork several times, this way it will be better saturated with the marinade;
- if the meat is tough or has been frozen once, then mustard, fresh kiwi, pineapple and pomegranate juices can soften it;
- in the case when meat is marinated in kefir, remember that this method is completely unsuitable if the road to the picnic site is long and there is no refrigerator in the car;
- It is recommended to marinate beef in sparkling water;
- a large number of “sour” ingredients: vinegar, wine, juice, can make the meat tougher.
Our favorite barbecue marinade recipe
It often happens that we gather for a barbecue spontaneously. In this regard, it is not always possible to go to the market for good meat, and sometimes, for example, chicken is even available. For such cases, when you need to marinate meat quickly and tasty, we use kefir marinade.
Cut the meat into pieces, add onions cut into rings, salt, spices (required a mixture of freshly ground pepper), pour all this with kefir, mix and after 2-3 hours the kebab is ready.
How to cook shish kebab on the grill
I think everyone imagines the process of preparing shish kebab: grill, coals, skewers. But here, too, there are some peculiarities, which, if not observed, can ruin the dish. Note that:
- The barbecue will be tastier if you use coals from the wood of fruit trees - pear, apricot, plum, apple, cherry, etc. Grapevine, linden, birch or oak would be suitable. They burn almost smokelessly and produce a lot of charcoal with good heat. You shouldn’t take spruce or pine, otherwise the meat will completely lose its flavor.
- The skewers should be very well cleaned, there should be no leftover meat on them, because they will burn and spoil the taste. They should be lubricated with vegetable oil and preheated.
- Thread the meat onto skewers along the grain, alternate with onions or vegetables.
- The optimal distance from meat to hot coals is about 15 cm.
- The skewers are placed tightly one to one, this way the heat from the coals is used more effectively.
- To check the readiness of the kebab, cut it. If the juice is pinkish, it’s not ready yet, if it’s clear, serve it with confidence.
- Lean meats, such as chicken, are more likely to turn dry. To prevent this from happening, sliced meat pieces are wrapped in a thin slice of bacon, or alternated with small pieces of lard. This will add juiciness.
- When eating lamb kebab, you should not hesitate, because the lamb hardens very quickly and becomes tasteless.
- Lamb shashlik is fried for 15-20 minutes, pork shashlik for 10-15 minutes. The more tender the meat, the faster it cooks. So be prepared not to overcook it.
- The best addition to barbecue will be fresh vegetables (cucumbers, tomatoes, green onions, peppers), herbs, bread and sauces to taste.
They say that barbecue is not cooked, but created. Follow our advice, and any of your plans for preparing barbecue will make your picnic extraordinarily tasty and appetizing.
A tasty, aromatic and invariably attractive dish, kebab, accompanies us throughout the warm period of the year. In Russia, almost no picnic, no outing with family or friends is unthinkable without the whole ritual of preparing and eating juicy, aromatic meat, smelling of herbs and smoke, fried over coals. In fact, barbecue has long been not just another universally recognized culinary masterpiece, but also an excellent means of bringing people together, an excellent reason to get together and make new friends.
How to cook shish kebab? Cooking barbecue is traditionally considered a typically male responsibility. And there is a considerable amount of truth in this. After all, only strong male hands can truly knead meat with onions and marinade so that onion juice, acids and enzymes completely saturate the pieces of meat, give them all their taste, soften them and imbue them with their aroma. And of course, the very ritual of burning coals, stringing shish kebab on skewers and frying meat is rightfully considered by many to be a brutal act, emphasizing masculine strength and arousing admiration in the eyes of ladies. However, we will not offend beautiful women with gender prejudices, because their refined taste, imagination and culinary experience often allow them to prepare unusually refined and surprising versions of this dish.
At first glance, cooking barbecue does not pose any particular difficulties. Well, what could be so difficult about 
cut the meat into portions, mix with marinade and fry over coals? It is in this common opinion that the mistake lurks, which leads to disappointment when dry, tough and tasteless pieces of overcooked meat end up on our table. But in the mystery of cooking barbecue, every detail, every movement is important. It is necessary to choose the right meat, marinate it correctly, light the coals correctly, fry it correctly and even eat the kebab correctly, knowing exactly what side dish and what drink to accompany it. All this knowledge comes with experience, but your intuition also plays a significant role here. Experienced cooks use all their senses when preparing barbecue, they not only follow it with their eyes, not only trust their sense of smell, but even listen to the hissing of fat and juice on the coals in order to accurately catch the very moment when it is time to turn the skewer or drizzle the meat and coals with marinade or wine. But what should those who have not yet had time to gain experience and do not know how to cook shish kebab do, but really want that even the first time cooked kebab can bring joy and pleasure? Don't despair!
It is for those who do not feel quite confident when preparing shashlik, for those who are preparing shish kebab for the first time, “Culinary Eden” has collected and recorded the most important tips and secrets on how to cook shish kebab, following which you will definitely be able to please your friends and loved ones with real, juicy, tasty and aromatic kebab.
1. Cooking shish kebab begins with choosing meat. And here it is very important not to make a mistake. After all, the juiciness, taste and aroma of the finished dish depend on how correctly you chose the meat. Meat for barbecue should be chosen as fresh as possible, from a young animal. Take a close look at the selected piece. When cut, pork should be soft pink, and beef and lamb should be red. Meat that is too dark will tell you about the venerable age of the animal; soft kebab will not be made from such meat. The color of the meat should be uniform without spots, with a slight glossy sheen. Pay attention to the smell of the meat. Fresh meat from a young animal has a very pleasant, slightly sweet aroma. Any sharp, unpleasant odors, the smell of ammonia, a sour or musty smell will tell you that the meat is stale or the animal is old; it is better to avoid purchasing such meat. The cut of the meat is also important. The best kebab comes from a tender, slightly fat-covered neck, loin or saddle. However, you can use a ham or even a shoulder, but cooking these parts of the carcass will require more marinating time.
2. It is very important to approach the selection and ignition of coal with special care. Not only the frying temperature, but also the taste and aroma of the finished kebab will depend on its quality. It is best to use birch or alder charcoal. The light, unobtrusive aroma of smoke from coals made from these types of wood is best combined with the taste of meat, poultry or fish, without interrupting, but only 
complementing the products' own aroma. If you burn the coal yourself, it is best to do this in a separate fire, transferring the finished coals to the grill using tongs. This will allow you to avoid getting ash and coal dust on your kebab. If your choice is ready-made coals, then try to find a good manufacturer, one that does not add any additional substances to the coal that promote ignition but spoil the taste of the meat. Also, if possible, try to avoid lighter fluids. Even the faint aroma of paraffin is unlikely to add charm to your kebab.
3. When lighting the coals, make sure that all the coal glows with an even scarlet color. If black spots remain on the coals, it means they haven't lit up enough, give them a little more time. Distribute the well-lit coals in an even layer over the grill; break large coals into pieces no larger than 3 - 5 centimeters. Carefully level the coals, placing a little more of them along the sides and corners of the grill. After this, let the coals rest for a while and become covered with a light layer of fluffy white ash. This will even out and normalize the combustion temperature, which will save your kebab from burning and drying out.
4. The size of the pieces of meat you are going to cook is also important. You should not cut the meat into too small pieces - they will instantly dry out and become tough. But too large pieces are also not good - they will take a long time to reach the middle and may burn at the edges. The optimal size of pieces of meat is 5-7 centimeters. Pieces of kebab of this size will be perfectly baked on the inside and will not burn on the outside. Thread the kebab pieces onto the skewer quite tightly. If you are not entirely sure of the quality and softness of the meat, you can string thin pieces of lard or juicy vegetables (tomatoes, onions, etc.) between its pieces.
5. While frying, rotate the skewers frequently, trying to ensure that the meat is evenly fried on all sides. Be careful to ensure that fat dripping from the meat does not ignite the coals. As soon as this happens, immediately sprinkle the burning coals with marinade, wine or just water. Pay close attention to the crust that forms on your kebab. If you notice excessive drying or burning, immediately turn the skewer and brush the dried meat with a mixture of marinade and vegetable oil. The average time for frying shish kebab is 10 - 12 minutes. It is this frying time that will allow the meat to bake well without burning or drying out, and your kebab will turn out juicy and tender, covered with a fragrant crispy crust.
6. Let's try to cook the simplest pork neck kebab. Cut 2 kg. pork in medium sized pieces. Cut three large onions into rings, add 1 teaspoon of coarse salt and carefully crush the onion with your hands so that it releases the juice. Add ½ teaspoon of black pepper, 1 teaspoon of coriander and the juice of half a lemon to the onion. Mix the finished marinade with pieces of meat, mix everything together thoroughly and leave to marinate for 3 - 5 hours. Thread the finished meat onto skewers and sprinkle a mixture of finely chopped hot pepper, leek and garlic on top. Grill over coals for 10 minutes, turning frequently and brushing with a mixture of dry red wine and vegetable oil.
7. Beef can be cooked in a mustard-lemon marinade. Mix 3 tbsp. spoons of mustard, 3 tbsp. spoons of honey, juice of one lemon, 3 chopped cloves of garlic, 1 tbsp. a spoonful of soy sauce and a few drops of Tabasco sauce. Cut two kilograms of beef into small pieces, mix with the marinade and leave to marinate for 5 - 6 hours. Thread the finished meat onto skewers, coat thoroughly with the remaining marinade and bake over coals for 10 - 15 minutes until cooked.
8. Duck kebab in orange marinade turns out incredibly tasty. To prepare the marinade, mix 50 ml orange juice, 2 tbsp. spoons of soy sauce, 2 tbsp. spoons of dry white wine, 2 tbsp. spoons of honey. Add 1 finely chopped fresh chili pepper and 50 gr. chopped tarragon or basil. 800 gr. Cut the duck meat into small pieces, mix with the marinade and leave to marinate for 2 hours. Thread the pieces of marinated duck onto skewers, placing them with orange slices. Fry over coals for 8 - 10 minutes, turning frequently and brushing with marinade.
9. An original and unusual kebab can be prepared from lamb ribs. Place three finely chopped sweet peppers, 5 chopped garlic cloves and ½ kg in a deep saucepan. chopped tomatoes. Add 2 tbsp. spoons of water and 2 tbsp. spoons of olive oil. 1 ½ kg. Chop lamb ribs with a layer of meat into portions and add to the pan with the vegetables. Add two bay leaves and 1 teaspoon of cumin or cumin. Bring the vegetables and meat to a boil, cover with a lid and simmer over low heat for an hour. Remove the finished ribs to a separate dish, and strain the vegetable broth through a colander. Thicken the broth in a saucepan over heat and add to it one finely chopped chili pepper and 50 g. green cilantro. Mix thoroughly. Thread the ribs onto skewers and brush with the resulting sauce. Fry over coals for 5 - 8 minutes.
10. You should not serve anything extra as a side dish for barbecue. After all, your kebab is extremely good and tasty in itself and should remain the only king on your table. It is best to serve the barbecue with fresh vegetables or vegetable salad, salsa and lots of fresh herbs. Juicy, crispy vegetables perfectly complement the taste of tender, hot, aromatic meat. In addition, some vegetables, such as tomatoes, peppers, eggplants, can be strung on skewers and, greased with vegetable oil, baked over coals. This simple, tasty and aromatic side dish for barbecue is sure to please everyone. And don’t forget about a glass or two of good dry wine!
You can always find even more proven recipes for preparing delicious shish kebab on the pages of Culinary Eden.
Zhalnin Dmitry
It is probably very difficult to meet a person who does not like kebab. But let’s make a reservation right away - you won’t find a clear answer to the question of how to cook the right shashlik here. Because proper kebab is a delicious kebab that people enjoy in the company of their good friends. But tastes, as you know, are different - which means there are many recipes for the “correct” kebab. Some consider it fundamentally wrong to use mayonnaise when preparing barbecue, others consider vinegar, and others have their own opinion on this matter. Therefore, here you will find a variety of recipes, and you can choose the one that seems most faithful to you (that is, the most delicious).
The basic principles of cooking pork kebab are very simple. Having selected a piece of excellent quality pork (usually pork neck), the meat is marinated, then threaded onto skewers and sent to the grill. If you really want barbecue, but you can’t go out into nature, then you can successfully cook barbecue on the grill.
Pork shish kebab - food preparation
To prepare pork shashlik, as a rule, tender pork tenderloin (fresh, not frozen) is used. The meat is washed, cut into portions, and then necessarily marinated so that it becomes soft, juicy and aromatic. Young and fresh pork does not need to be soaked for a long time, as it is already very tender.
Also, when preparing shish kebab, onions are usually used (both for marinating meat and for stringing it onto skewers). We cut the onion into half rings. Cut the lemons into slices, not too thin. When preparing barbecue, we definitely need seasonings. They are used to taste, but ground black pepper is among the must-haves.
Preparing the marinade for pork shish kebab
The issue of marinade for those who want to cook truly delicious kebab is paramount after the quality of the meat. In addition to spices and onions, for marinating pork they use wine (necessarily dry, white or red), beer, kvass, fresh juices from vegetables and fruits - pomegranates, tomatoes, apples, etc. Some people successfully use fermented milk products to prepare pork kebabs, for example, kefir or mayonnaise. In former times, the most popular product for marinating meat was vinegar, apparently due to its availability and speed of action. However, meat marinated in vinegar turns out less juicy, so it might make sense to try other marinades, such as lemon juice.
As for salt, it is not recommended to add it to the marinade, as it makes the meat tough. If necessary, the shish kebab is salted already on the table.
Recipe 1: Spicy pork kebab
In this recipe, lemon serves as a marinade. Thanks to it, the meat turns out very soft, and the abundance of seasonings makes it very tasty and aromatic.
Ingredients:
1 kg pork;
3 lemons;
2 tsp. coriander (ground);
1 tsp. red pepper;
0.5 tsp. ginger (ground);
1 chopped bay leaf;
5 tbsp. l. olive oil;
on the tip of a tsp. ground cinnamon and ground cumin;
2 tbsp. l. chopped basil;
ground black pepper and salt.
Cooking method:
1. Wash and cut the meat into pieces, cut the lemon into not too thin slices.
2. Mix seasonings (coriander, cumin, basil, ginger, cinnamon, ground pepper, bay leaf) with olive oil in a bowl, put pork with lemons in it, mix everything well and, cover with a lid, place the bowl in a cool place for about 10 hours, but stir its contents from time to time.
3. To prepare the shish kebab, thread the marinated pieces of pork onto skewers and cook for 7 to 10 minutes on the coals, rotating the skewers around its axis every minute to cook the meat evenly. Can also be used for grilling shish kebab. Decorate the finished kebab with lemon slices.
Recipe 2: Quick pork kebab
This kebab is a godsend for people who don’t have time to marinate meat for a long time. While you are preparing the coals, it will have time to marinate perfectly in the onion juice. One condition is that the meat must be very fresh.
Ingredients:
2 kg pork neck;
1 kg of onion;
5 bay leaves;
1 tsp. black pepper (ground);
pinch of saffron
salt.
Cooking method:
1. Cut the meat into portions and place in a container for marinating.
2. After peeling the onion, pass it through a meat grinder and mix the resulting mass with the meat, then add pepper, bay leaf, saffron and salt, mix everything again.
3. Thread the pieces of pork onto skewers and cook for about 15 minutes over coals or on the grill. This kebab is good with herbs and fresh vegetables.
Recipe 3: Pork shish kebab with mayonnaise
Although many people believe that mayonnaise should not be used as a marinade when preparing shish kebab, after trying this recipe, you will very much doubt their correctness. Mustard and seasonings add piquancy to the meat, and lemon makes it especially soft.
Ingredients:
2 kg. pork (neck);
3 tbsp. l. mustard;
4 tbsp. l. mayonnaise;
5 onions;
lemon;
3 bay leaves;
ground pepper, suneli hops and salt to taste.
Cooking method:
1. Cut the meat into portions and place it in a container in which our kebab will be marinated. We put a layer of meat, sprinkle it with ground black pepper, khmeli-suneli, grease it with mayonnaise, mustard, lay a layer of onion cut into rings, also put a bay leaf and pour lemon juice on top. Leave for an hour.
2. Stir and place in a cool place for about 7 hours so that the meat is well marinated.
3. Before actually preparing the kebab, salt it, then thread the pieces of meat onto skewers and cook for about 15 minutes on the coals or in the grill.
Recipe 4: Pork kebab marinated in vinegar
This recipe uses vinegar and onion to marinate pork. The recipe is simple, and even beginner barbecue makers can successfully implement it.
Ingredients:
2 kg pork;
300 gr. Luke;
a glass of vinegar 6%;
3 tbsp. l. any seasoning for barbecue;
salt to taste.
Cooking method:
1. Cut the meat into portions, the onion into half rings.
2. In a marinating container, mix the meat and onions with vinegar and spices, put in a cool place and marinate for about 5 hours.
3. Before cooking, add salt, then, after threading the marinated meat onto skewers, fry it for about 10 minutes over coals or on the grill.
Recipe 4: Pork shish kebab in sour cream
Sour cream, which is used in this case for marinating meat, makes it very soft and delicate in taste. Even the most discerning barbecue lovers will appreciate this meat, and preparing it is not at all difficult.
Ingredients:
2 kg pork;
1 liter of sour cream;
1 kg of onion;
black pepper (ground);
salt.
Cooking method:
1. Having cut the pork into portions, place the meat in a marinating container, alternating the layers of meat with onions cut into half rings and sprinkling with pepper and salt.
2. Pour sour cream over everything and marinate in a cool place for about 4 hours.
3. Before cooking, add salt, then, after the coals are ready, thread the marinated meat onto skewers and fry for about 10 minutes.
Recipe 5: Pork shish kebab in Georgian style
Georgian shish kebab is a classic of the genre! If you want to try “proper kebab,” this is the recipe for you. The meat is marinated with onions and seasonings. This kebab will allow you to appreciate all the beauty and richness of the taste of this dish.
Ingredients:
600 gr. lean pork;
6 onions;
3 tomatoes;
ground pepper (black and red);
greenery;
salt.
Cooking method:
1. Cut the pork into portions and, after mixing with pepper and onions cut into rings, place everything in a marinating container and, placing a weight on top, leave to marinate in a cool place for about 6 hours.
2. Thread pieces of pork onto a skewer and, alternating them with onion cut into rings, fry over coals or grill. Decorate the finished kebab with onions, tomatoes and herbs.
Do not cut the meat into too small pieces, otherwise it will lose its juices and become dry when cooked.
When preparing barbecue, we do not fry the meat, but bake it, so it is important to ensure uniform heat and complete absence of flame. To prevent the meat from drying out, you do not need to rotate the skewers very often. To prevent it from burning, you should place the skewers higher.
Many recipes recommend stringing onions and tomatoes onto skewers along with meat. However, while the meat is cooking, the vegetables may burn. Therefore, many experienced cooks do not recommend doing this.
If droplets of fat from the meat fall onto the fire, then you should sprinkle it with marinade so that it does not dry out.
To determine the readiness of the kebab, you need to cut a piece and see what kind of juice will be released from it. If it is transparent, it means the meat is ready; if it’s mixed with blood, it means it’s too early to remove it from the coals.