The best pork kebab recipes with photos. How to marinate pork skewers so that the meat is soft and juicy

Quick kebab is a proven marinade for pork, chicken, beef, which will soften the meat in 30 minutes. It happens that a picnic is organized spontaneously, but you don’t want to deny yourself meat fried on a fire. There are many affordable ways to enjoy the softest fragrant home-made shish kebab in nature.

Tempting, pleasant, delicious to cook and eat on fresh air. Nothing can replace a positive mood and the joy of communicating in a good company. Therefore, you should not refuse delicious quick kebabs or postpone them for tomorrow because of “no pickled meat”. Knowing the secrets of some ingredients and the subtleties of their combination, it is possible to give any kind of meat the necessary softness in half an hour.

The May holidays are fast approaching. People are making grandiose plans for outings into nature from gassed megacities. Semi-finished meat products and charcoal are bought up in supermarkets. If the choice of coal is not to forget it, then with meat everything is more difficult.

How to choose meat for a quick barbecue?

Pork

• For pickling, a shoulder blade, tenderloin, neck are suitable. More often, neck meat is bought for cooking quick kebabs: it is juicy, with a small amount of fat, ideal for a perfect kebab.
• It is clear that pork should be pink, with white fat. No foreign odors should be felt.
• The most juicy quick barbecue will come from fresh meat. If you still take frozen, defrost it at room temperature or on the bottom shelf of the refrigerator. Under no circumstances should you use a microwave oven.
• The optimal size of pieces for a quick barbecue is 4 by 3 cm. Such meat will remain juicy after frying on a fire and will not have time to dry out due to its small size.

1. The fastest marinade for the juiciest kebab in 30 minutes

Marinades based on juice, puree or sauce with tomatoes not only soften the fillet, but also give it a unique bright taste. The shish kebab looks beautiful. It is impossible to resist the fragrant ruddy piece of fried meat.

Ingredients:

• pork or chicken - 1.5 kg;
• tomato juice - 400 ml;
• lemon - 1 pc.;
• ready-made seasonings for barbecue - 1 pack;
• onion - 4 pcs.;
• garlic - 6 cloves.

Cooking

Cut pork or chicken into portions. Grate each with spices.

Grind the lemon with a blender or grate. Cut the onion into rings, chop the garlic. Mix everything with tomato juice. Pour fillet with mixture, mix well.

Nuance

For the marinade, tomato paste and mashed fresh blanched tomatoes are also suitable.

Cover the meat with a lid, put oppression on top and leave to marinate for 60 minutes.

Fry a quick kebab, strung on skewers along with onions and tomato rings, if using fresh tomatoes.

1. How to make a quick marinade for barbecue with wine in 30 minutes

Ingredients:

meat - 1.5 kg;

spices - 20 g;

onion - 5 pcs.;

dry wine - 1 l;

mineral water - 1 l;

lemons - 2 pcs.;

garlic - 8 cloves.

Step by step cooking quick barbecue with wine

Place large pieces of fillet in a suitable container. Grate each piece with spices, as if doing a massage.

Onion cut into rings. Chop the garlic.

Mix wine with mineral water.

Add lemon zest and juice.

Pour over meat, add onion and garlic. Mix everything with your hands.

Cover with a lid, set the oppression and leave to marinate for 40 minutes.

Such a barbecue can hardly be offered to children, but adults will be completely delighted with the incredible softness and tenderness of juicy fried meat.

1. How to quickly marinate shish kebab in mineral water in 30-50 minutes

Ingredients:

• meat - 1.5 kg;
• mineral water - 2 l;
• seasonings for barbecue - 10 g;
• onion - 5 pcs.

Cooking a quick barbecue. Step by step description with photo

The acid inherent in mineral water is able to soften any meat in a short time (min. 60 minutes). Cut the fillet into large pieces.

Prepare mashed potatoes from onions by grating or chopping them with a blender.

Rub the meat with seasonings thoroughly and intensively. Then add onion puree and massage, rubbing onion gruel into the fibers. Salt is not necessary, as the finished seasoning contains the necessary amount of salt for a quick barbecue.

Add mineral water to the meat with onions and spices. Cover and leave to marinate at room temperature or on the bottom shelf of the refrigerator for 60-90 minutes. It would be ideal to install oppression on top. So all the meat will be covered with water and onion puree. The barbecue will have only one way out: fry soft, tender, juicy.

Secret

Naturally, a quick barbecue should be fried on coals, constantly turning over. When they burst into flames, pour over the marinade. The meat poured during the frying process will be juicier than the one left to fend for itself.

1. Quick barbecue on kefir marinade in 60 minutes

Ingredients:

• meat - 1.5 kg;
• onion -4 pcs.;
• favorite seasoning - 1 pack;
• kefir - 1.5 l;
• greens - 1 bunch.

Cooking a quick barbecue on kefir marinade

Peel the onion, wash, chop in a blender or grate.

Cut the fillet into large pieces, grate with spices and onion puree. Fold in a suitable container, pour kefir. Wash the greens, finely chop, add to the marinade for a quick barbecue. Mix everything well with your hands. Cover and leave under pressure for 120 minutes. Kefir and onion puree will also turn tough meat into a tender, melt-in-your-mouth dish, fried with your own hands over a fire.

1. The most budgetary marinade for a quick barbecue in 60 minutes

It turns out that pickled tomatoes are suitable not only as a snack. These products, together with brine, are able to reanimate the toughest meat in the shortest possible time.

Ingredients:

• meat - 1.5 kg;
• pickled tomatoes - 6-7 pcs.;
• pickle from tomatoes - 500 ml;
• sunflower oil - 30 ml;
• spices - 1 pack.

Cooking a budget marinade for a quick barbecue

Cut the meat into 3-4 cm pieces. Sow the skin from canned tomatoes, turn into puree in any way. Grate the pieces with spices, then - mashed tomatoes. Mix sunflower oil with brine, pour over meat with a mixture, cover and leave under oppression for 50 minutes.

Fry a quick barbecue on skewers or a grill.

Kebab tricks for cooking the most delicious kebabs in a quick way

If the marinade turned out to be too sour, you should add a little granulated sugar or honey to it (1-2 tbsp. L)

For a greater fusion of ingredients with meat, sunflower oil is added to marinades for quick kebabs.

If marinated meat in tomato products, you can add a beaten chicken egg to it before frying. It will protect the quick kebab from drying out.

The best marinade is obtained in a glass or enamel bowl. You can not pickle meat in dishes made of aluminum, plastic, wood.

Never add vinegar or mayonnaise to a marinade. The meat will be harsh, and there is no naturalness in such ingredients.

Instead of vinegar, citric acid, juice and pulp of lemon, onion, pomegranate juice, kiwi pulp, pineapple are used.

Salt, if necessary, is added to the marinade 15 minutes before frying quick kebabs.

Firewood for barbecue should be from fruit tree species. Pine should be avoided, and apple, cherry or pear should be preferred.

We hope that our notes will help you cook the most juicy, delicious and tender kebabs in the open air in the good company of old friends. Time spent in nature will be a real relaxation for a positive attitude.

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One of the most beloved by many and simply amazing dishes is barbecue. Do you know why? Firstly, it is very, very difficult to spoil, and almost any hostess can do it. Well, except that frying on an open flame can be difficult. Secondly, while cooking pork, a lot of fat is lost, only the most delicious and healthy remains! And finally, among meats, pork is the most juicy, because beef or chicken does not have as much fat as pork.

Rules for pickling pork meat

To get a delicious pork kebab from the “you will lick your fingers” series, you need to remember three main rules, because of which the kebab turns out to be simply divine.

1. Use vinegar. With any other meat, doubts may arise - is it necessary to use vinegar? But when the kebab is supposed to be made from pork meat, the answer will be unambiguously positive. The trick is that pork has a special fiber structure, and it is impossible to spoil it with vinegar, it will remain soft anyway. In addition, you do not need to mess around with vinegar marinade for a long time, and besides, vinegar can shorten the pickling time. For example, if you mix water, vinegar and sugar for marinade, then after 3 hours of marinating pork at a temperature of about 20 ° C, you can start frying it.
2. In the case of pork skewers, you do not need to add any oil. The main function of adding oil is to “seal” the pieces, so that the outside of the meat is covered with a hard crust, and inside it remains juicy and tender. So: pork is not the case. Pork meat itself is fatty, and it is more likely that excess fat drains during frying, and not accumulate in the middle of the pieces. Therefore - no oil, no olive, no sunflower.
3. It is best to marinate pork meat for about 12 hours in the refrigerator (longer if possible), and only then can the pork be fully saturated with marinade components. Believe me, no quick pickling methods will give the same effect.

How to marinate pork skewers in vinegar

You will need:

• 1.2 kg of pork meat (or a little more);
• 4 tbsp vinegar (9%);
• 1 tsp white regular sugar;
• 2-3 large onions;
• 8 tbsp water;
• rock salt;
• ground black pepper.

Cooking

Pork should be washed and cut into pieces of about 6-7 cm. Remove and discard all meat films. Spread salt and pepper evenly over the processed meat, mix. Coarsely chop the onion into rings and add to the meat. In a cup, combine vinegar, water and sugar, pour the kebab with this mixture, mix well, close the lid on top and press down with a small load. Place in the refrigerator to marinate.

Pork barbecue marinade with mayonnaise

Here is another great barbecue marinade recipe. But it also has its own subtlety: it is better not to buy mayonnaise. Because we do not always pay attention to its composition, and it is not known how the components of purchased mayonnaise will behave when frying. In fact, some ingredients in store-bought mayonnaise can release harmful substances when heated. So it's much safer to make your own mayonnaise. To do this, you just need to beat the egg yolk, a little mustard and vinegar with sunflower or olive oil. It will take quite a bit of time. But on the other hand, you can truly appreciate the indescribable taste of pork kebab in mayonnaise marinade without harming your body.

You will need:

• 1 kg of pork meat;
• 4 large onions;
• 300 ml of mayonnaise;
• some pepper and salt.

Cooking

Pork should be cut into pieces for barbecue, then evenly process them with salt and pepper. Give 15 min. insist. Then add mayonnaise little by little, carefully pouring each serving of meat into it. It is not necessary that the meat floats in mayonnaise, the sauce should wrap each piece well and nothing more. Onion cut into rings. Mix part of the onion with the meat. Sprinkle the remaining onion over the meat, close the lid and press down firmly. Put it in the refrigerator so that everything is well soaked.

Diet marinade

Each person has their own tastes. Therefore, for some, meat with vinegar marinade will seem too spicy, and meat in mayonnaise will be fatty. Especially for such people, we offer options for pork kebab with light dietary marinades.

You will need:

• 2 kg pork (tenderloin or neck);
• half a liter of mineral water;
• 3 large onions;
• cilantro grains;
• dried tomatoes with paprika (mixture);
• some pepper and salt.

Cooking

Chop the meat into large cubes, cover with large onion rings and spices. Mix everything thoroughly and knead so that the meat starts up the juice. Spread the onion and spices evenly on each piece and carefully pour in the mineral water so that it covers the meat a little. Put in the cold to marinate.

You will need:

• 1.5 kg of pork;
• fatty kefir (3.2%);
• 0.5 tbsp Sahara;
• 4 large onions;
• pepper;
• salt.

Cooking

Cut pork meat into portions. Coarsely chop half of the onion, chop the other half to a puree state. Transfer the onion gruel to a bowl with prepared meat, add salt, sprinkle with pepper and mix. Whisking the meat continuously, pour in the kefir until it covers the meat. Add sugar and mix again. Place the onion cut into thick slices on top and place the meat under oppression in the refrigerator.

So, you have learned some great barbecue recipes, and now you will always be fully armed at any picnic! And if gatherings in nature are not planned, then you can please yourself with a delicious barbecue without leaving your home!

Video recipe for marinating meat for barbecue.

Cooking barbecue has long been a tradition of the spring-summer season. Without this signature dish, not a single trip to nature, cottage, out of town is complete. Juicy and tasty pieces of meat cooked in the fresh air - what could be better on weekends or holidays?

One of the secrets of making the perfect barbecue lies in the ability to properly marinate the prepared meat. The marinating process is usually long, but what if there is not much time, and you are planning a spontaneous barbecue trip? There is a way out: this article contains the best ways, tips and tricks for preparing a quick marinade for pork skewers.

We reveal the secrets of quick marinating pork

Many barbecue lovers are sure that pork should be marinated for as long as possible, and the speed of this process will not affect the quality of the dish in the best way. This is not true. Long soaking of meat (a day or even more) leads to the release of all the juices from the pork, which negatively affects its taste and juiciness.

Here are the main secrets with which you can marinate pork in a matter of hours:

• Pork at room temperature will marinate in just one hour, completely absorbing the aromatic sauce. Meat should not be frozen or chilled. It is necessary that it is completely thawed, in this case, the pork will be saturated with seasonings and spices faster. The marinating time of chilled meat is doubled, frozen - four times.
• It is advisable to use "young" pork. Such meat itself is softer and more tender, so it marinates much faster.
• Cut pork meat should be across the fibers. So it marinates faster and is better fried, it will be soft and tasty. Particular attention should be paid to ensuring that each piece contains a fatty layer.
• An acidic marinade has a much faster effect on pork meat. Therefore, as ingredients, you should choose products containing acid: fermented milk, lemon juice, dry wine.

The secret of the perfect barbecue is the right meat

The best ways to quickly marinate pork

So, the top of the best ways to quickly marinate meat for a delicious and fragrant pork kebab.

Mineral water

One caveat: mineral water should be highly carbonated. Otherwise, it can be water of absolutely any brand and composition (even medical-table and medicinal).

Additional ingredients: spices, onions, meat seasoning.

The amount of water directly depends on the amount of meat: it must be completely covered with water. The poured pork with the addition of spices and chopped onion rings should be mashed a little with your hands and left in a container for about an hour or two. This time is enough for it to be saturated with minerals, and carbon dioxide effectively acts on the fibers, making them softer. The result is a soft, incredibly tasty dish.

If onion is indicated in the marinade, it is recommended to add it as much as possible.

onion juice

Perhaps one of the most affordable and easiest ways to marinate meat for barbecue. Onion juice perfectly softens, flavors pork without overdrying it and without destroying the structure of meat fibers.

Additional ingredients: bay leaf, a pinch of ground black pepper, a tablespoon of salt and vegetable oil.

Chop the onion to a pulp. Mix with pieces of meat, pepper, add 2-3 bay leaves, pour in vegetable oil. Stir and put in a cool place for two hours. Salt before cooking.

Kefir

This is a fairly common and uncomplicated way to prepare pork for frying. Kefir gives the meat a unique tenderness and excellent taste. It is better to choose a dairy product with a high degree of fat content.

Additional ingredients: onion, a pinch of sugar, spices.

For one and a half kilograms of meat, about half a liter of kefir is taken. Pork is cut, sprinkled with chopped onions, spices, sugar, poured with cold kefir, mixed and left for two hours.

The most common way is pickling pork in kefir

Kefir for ribs

If ribs are chosen as the basis for barbecue, then the option of a quick kefir marinade will come in handy.

Additional ingredients: onion, garlic, soy sauce, seasonings and spices.

The ribs are washed, dried and cut into pieces along the bone. The onion cut into rings is placed in a pan, kneaded with hands. Soy sauce, kefir, squeezed garlic, spices are added to it, everything is mixed. Soak the ribs in the marinade and leave for an hour.

Many people prefer juicy barbecued ribs.

Mayonnaise

Do you want to achieve a spicy taste and exquisite spicy aroma? Feel free to use mayonnaise as a marinade. In addition, the effect of mayonnaise on meat is faster than when using kefir. It is not necessary to completely immerse the meat in the sauce, just coat the pieces with it.

Additional ingredients: spices, onions.

Prepared pork is sprinkled with spices, mixed, left for 15 minutes. After the pieces are saturated with the aroma of spices, they are smeared with mayonnaise, onion cut into thin half rings is added to them. The resulting mass is mixed by hand and put in the refrigerator for one hour.

Vinegar

Vinegar is best used as a marinade for pork skewers.

Additional ingredients: sugar, onion, cool water.

Pork washed and cut into pieces is rubbed with spices. 4 tablespoons of vinegar are diluted with 8 tablespoons of water, sugar is added there. The meat is poured with the finished mixture, sprinkled with onions, mixed and sent to the refrigerator for 1-2 hours.

Lemon

One of the traditional barbecue marinade recipes. It gives the dish a spicy sourness.

Additional ingredients: onions, seasonings and spices. For 2 kilograms of meat, about 100-120 grams are taken. lemon. Sliced ​​lemon is mixed with onion, cut into half rings. Meat and seasonings are added to the lemon-onion mixture, everything is thoroughly mixed and put in the refrigerator. Marinating takes 2-3 hours.

Cherry juice

This is a rather original, but successful pork marinade option, which is perfect for lovers of sweet sauces. At the same time, the meat turns out to be incredibly juicy, tasty and fragrant.

Additional ingredients: salt to taste, sweet paprika, dry red wine.

Chopped pork (about 3 kg.) Is placed in a saucepan, sprinkled with paprika (about 1 tablespoon). The meat is left for 20 minutes. After that, 200 ml is poured. cherry juice and 100 ml. guilt. The kebab base is mixed with hands and left for another 90 minutes. At the end, salt is added to taste.

For marinade, it is better to choose concentrated cherry juice.

How to quickly marinate pork skewers? Important: the more aggressive the components in the marinade, the less time it will take to marinate.

Recipes for original express pork marinades

The time for preparing pork meat for frying using any of these delicious marinades takes from half an hour to one hour. This time is more than enough for the pork to be completely soaked. Here are the tried and true recipes:

• Wine marinade. The basis of the marinade is a bottle of dry red wine (also suitable for marinating beef and lamb). Meat slices are poured with wine an hour before cooking.
• Marinade "dry". There is nothing simpler: chopped meat is put into a bag, a package of meat seasoning is also poured into it. The package is tied, shaken. Pork is marinated in its own juice, retaining its juiciness and taste.
• Fruit marinade. This method of pickling can rightfully be called extreme. Perfect for lovers of experiments and unusual taste sensations. It is extremely important to strictly observe the cooking time: 10 minutes in the marinade will make the pork tender and soft. But after 20 minutes, the meat will turn into a slimy mass, unsuitable for frying. The speed of action is explained by the fact that fruit acids are a very concentrated product. For the marinade, you will need ripe kiwi fruits, cut into circles. They should shift the meat and detect the prescribed 10 minutes.
• Marinade tomato. Another quick marinade for pork is based on tomato. Pieces of meat are poured with tomato juice so that they are completely covered with it. Juice can be replaced with lightly salted tomato paste. The most win-win option is tomato sauce, which includes apples and spices (for example, Krasnodar). Spicy lovers can use adjika - in half an hour the pork will marinate perfectly.
• Beer marinade. An old but proven and effective recipe. Pieces of pork meat and chopped onion rings are poured with beer and left for about an hour. The result is a soft and tender barbecue.

Remember: with any method of marinating, it is advisable to salt the meat at the very end. This trick will help him keep the juiciness and amazing taste.

Quickly marinating pork for barbecue is not only possible, but also very simple. Almost all products for a quick marinade can be found in the refrigerator. Any marinade option can be diversified by adding your favorite seasonings or spices. But, no matter which method is chosen, following our tips and recommendations, you will get the most fragrant, tasty and juicy kebab. A picnic in the fresh air with a masterfully prepared dish will be remembered for a long time.

It is important that the quick-acting marinade contains acid to help tenderize the meat. It can be the acid found in tomatoes, wine, kefir, lemon juice and any vinegar.

If a piece of pork pulp is good, then you should not be smart with the marinade. It is enough just to fill the prepared pieces with carbonated mineral water.

Required (calculation for 1 kg of meat):

• 1 bottle (0.5 l) sparkling mineral water;
• 2-3 g freshly ground black pepper;
• 10 g of table salt;
• 80 g of onion;
• juice of half a lemon.

Preparation: 1 hour 30 minutes. Number of calories: 35.

How to cook:

Cut the pork flesh into pieces, season with pepper, put in a saucepan, mix. Coarsely chop the onion, put it in a bowl, add salt, rub the vegetable thoroughly until juice appears. Add the onion mass to the meat, pour everything with mineral water, squeeze the lemon juice. Marinate 1 hour.

Marinade for pork skewers with wine

Wine perfectly tenderizes pork. You can prepare a marinade with dry white wine and red.

With dry white wine

Required (calculation for 1 kg of meat):

• 250 ml dry white wine;
• 5 g ground red pepper;
• 2-3 garlic cloves;
• 90 g of ordinary onion;
• to taste spices, salt.

Cooking time will be: 60 minutes. Number of calories: 120.

How to do:

Cut the pork flesh into pieces, put in a saucepan. Add red pepper, salt, chopped onion, garlic cloves to the meat, mix thoroughly. Pour in the wine, cover the pan with a lid. Marinate no more than 60 minutes.

With dry red wine

Ingredients (for 3 kg of pork pulp):

• 4 onion heads;
• 125 ml red wine;
• 125 ml of natural pomegranate juice;
• 1 small lemon for juice
• 8 peas of white and black pepper;
• 1 pinch of ground red and black pepper;
• a few cumin seeds;
• sprig of cumin;
• 2 pinches of suneli hops;
• 35 ml odorless olive oil.

Required: 1 hour. Number of calories: 105.

How to do:

Place the meat, cut into large pieces, in a suitable pan. Onion, chopped rings, combine with meat, spices, salt. Mix wine with natural pomegranate and lemon juice, pour over meat, mix gently, add olive oil. Marinate for approximately one hour.

With onions and kefir

Onion juice softens meat well. The onion can be chopped, chopped with a blender or grated. And marinate the pieces of meat in this. The kebab will turn out juicy and tender, as the onion puree immediately seizes when heated and forms an excellent crust.

Required (for 1 kg of pork):

• 750 g of fresh kefir;
• 4 sheets of lavrushka;
• 8 bulbs;
• some fresh cilantro;
• freshly ground black pepper and salt to taste.

Total cooking time: 1 hour. Calories: 110 kcal.

How to do:

Chop the onion into rings, chop the cilantro coarsely. Put everything in the pan in layers: pieces of meat, onion rings, chopped cilantro (repeat several times). Salt the layers, pepper, put the bay leaf, pour in the kefir. Leave to marinate for half an hour.

Quick marinade with tomatoes

The perfect marinade is obtained with a ripe tomato. Tomato acid helps not only soften pork, but also improve its taste.

Required (for 2 kg of pork pulp):

• 4 medium sized onions;
• salt to taste;
• 5 g freshly ground black pepper;
• 1 kg of tomatoes;
• 50 ml of refined olive oil;
• 7 stalks rosemary.

Preparation: 1.5 hours. Nutritional value: 120 kcal.

How to do:

Peel the onion and chop into rings. Chop the tomatoes into cubes. Cut the pork pulp into small pieces, put in an enamel pan, sprinkle with pepper, salt to taste, mix.

Then add onions, tomatoes, oil, sprinkle with rosemary leaves, mix everything well. With wet hands, crush the meat, cover the pan with a lid, send to a cold place for 1-1.5 hours.

Vinegar Marinated Pork Recipes

Vinegar makes pork softer, gives it good taste. The recipe adds table and apple cider vinegar, but you can take any other.

With apple cider vinegar

You will need (for 2.5 kg of meat):

• 7-8 bulbs;
• 120 g apple cider vinegar;
• 1 small lemon;
• 2-3 pinches of freshly ground black pepper;
• salt to taste;
• 1 pinch of sugar;
• ½ liter table white wine.

Cooking Required: Approximately 60 minutes. Number of calories: 95.

How to cook:

Peel the onion, cut into rings, sprinkle with sugar and squeeze lemon juice on it. In a saucepan combine chopped pork and onion rings, pepper, add salt to taste, pour in apple cider vinegar and half a liter of white wine. After 45-55 minutes, you can cook barbecue.

With table 9% vinegar

You will need (for 1 kg of pulp):

• 250 g of onion;
• 20 ml of 9% vinegar;
• salt to taste;
• 5 g freshly ground black pepper.

Cooking time: 60 minutes. Per serving: 70 kcal.

How to do:

Pass onions through a meat grinder, combine with vinegar and black pepper. Cut the pork into portions, put in a saucepan, add the onion mass. Leave the meat to marinate for 1 hour. We advise you to salt the kebab before cooking to preserve the juiciness of the meat. Coriander, basil and rosemary will successfully complement this marinade.

mayonnaise marinade

If the pork is lean, then it should be saturated with something fatty so that it does not give up its juice during cooking, but, on the contrary, preserves it. Mayonnaise is perfect for this, which, when fried, gives a golden crust and seals the meat juice. In addition, it already contains acetic acid.

Required (calculation for 2 kg of meat):

• 400 g of onions;
• 5-6 slices of garlic;
• 300 g of mayonnaise;
• freshly ground black pepper to taste.
• 10 g of salt.

Preparation: 60 minutes. Number of calories: 170.

How to do:

Cut the pork flesh into pieces, put in a saucepan, send onion, garlic, chopped into rings, add mayonnaise, season to taste. Leave for 1 hour.

The fastest option

This marinade contains very active ingredients - tomato juice, onion and lemon juice. Therefore, you need to keep pork in it for only 30 minutes.

You will need (for 1 kg of meat):

• 350 g of onion;
• 300 ml of natural tomato juice;
• 35 g peeled garlic cloves;
• 4 g black pepper;
• fresh chili pepper to taste;
• chopped coriander to taste;
• lemon slice;
• 20 g of table salt;
• 50 ml refined oil.

Required: 30 min. Number of calories: 126.

How to do:

Peel 350 grams of onion, chop into half rings. Mash it to make juice. Cut the garlic cloves, chili peppers into rings.

Put chopped onion, pepper, garlic in a saucepan, add all the spices, pour in tomato juice, refined oil, lemon juice.

Mix the marinade thoroughly. Put the pork cut into portions in a saucepan with marinade, pressing the pieces of meat well into this mixture. Tighten the pan with cling film, keep in a cold place for 30 minutes.

A marinade with vinegar, mineral water, kefir, tomatoes or alcohol will help to prepare barbecue from pork pulp. And it can be done quickly and easily.

And to speed up the pickling process, you need to consider the following:

1. Be sure to add chopped onion, a little granulated sugar, freshly ground black pepper, and bay leaf to the vinegar marinade.
2. It is better to add black pepper, spicy tomato adjika to the wine and warm the mixture at the minimum temperature. If desired, put a pinch of suneli hops.
3. In the tomato marinade, put chopped fleshy tomatoes without skins and onions. The onion is not just added to the tomatoes, but chopped and thoroughly crushed until the juice appears. But garlic cloves and pepper should not be crushed, as their juice will go to the meat when mixed.
4. In kefir, you can put white pepper, coriander, cumin. Before adding spices, they must be ground and calcined in a dry frying pan.
5. You can stuff a piece of meat with marinade using a regular syringe with a needle. Dial the marinade into the medical syringe, then make "injections" into different parts of the meat piece. This method will reduce the pickling time by three times.
6. You can use different marinades depending on your own culinary preferences. One of the easiest: apple cider vinegar + vegetable oil, dilute the vinegar with a little water. You can also draw wine (white or red) into the syringe and stuff a piece of meat with it.

Sometimes the idea to get out into nature appears spontaneously. There is no time for preparation, but you really want to eat delicious fragrant shish kebab cooked on a fire! How to quickly marinate pork skewers? It is for such a case - recipes for a simple marinade “quickly”!

Before you start marinating pork “quickly”, remember: no marinade will save the taste if you do not know the basic rules for cooking barbecue. All the nuances are important - from the choice of meat to the subtleties of frying!

1. For barbecue choose the neck (neck) of fresh pork. You can also cook tenderloin, in such a barbecue there will be no excess fat. Actual.
2. Cut the meat into large pieces across the grain. A piece of meat for stringing on a skewer should be about 4-5 cm2. Pieces of meat that are too small are usually too dry.
3. For marinating meat do not use aluminum or other metal containers, it is harmful. Glass, enamel or special food containers are your allies. Finally, place a few one-on-one plastic bags for strength and marinate. Fast and convenient!
4. In the process of marinating meat, use chopped seasonings, dry spices. Marinating, in principle, can be done in anything, but it is important that no large pieces of seasoning remain on the meat during frying (they tend to burn, giving an unpleasant taste). The exception is onion rings. If you string them on a skewer, they should be thicker.
5. Do not barbecue on an open fire. The top layer of meat may be charred (it will become bitter in taste), and the inside may remain raw. Contrary to the well-known saying that nothing hot is ever raw, it's best not to risk eating raw pork.
6. Don't overcook the barbecue. Pieces of correctly, coarsely chopped meat are enough to turn over 1 time per minute. If the coals periodically flare up to a fire, sprinkle them with a small amount of water. For juiciness, the kebab itself can be lightly poured with wine, beer, champagne or Coca-Cola at the end of cooking (especially if there are children in the company).

How to marinate barbecue quickly? Top 5 Delicious Pork Marinades!

I offer simple recipes for pickling pork - the preparation time for meat takes up to an hour. As soon as the firewood burns out, the barbecue can already be fried!

Recipe number 1: classic and excellent result

Marinade preparation:

In chopped meat (based on 1 kg), add 1 tablespoon of salt and a mixture of ground peppers (red, black, white), 2-3 bay leaves. If desired, you can add any dry seasoning - thyme, fenugreek, curry - in a word, whoever prefers what. For those who don’t really like spicy, focus on paprika or turmeric (they will give a beautiful color to the kebab).

Thoroughly mix the meat with spices and salt with your hands, and then pour cool, clean water so that it slightly covers the meat. While the coals flare up, and this is 30-40 minutes, the meat will become juicy and saturated with seasonings. Nothing superfluous, and a wonderful classic barbecue is guaranteed to you!

Recipe number 2: quick marinade with mayonnaise

Marinade preparation:

In chopped meat (based on 1 kg), add 2 tablespoons of medium fat mayonnaise (30-50%). It is not at all necessary to add store-bought mayonnaise, you can make homemade mayonnaise. But since we need to marinate meat quickly, it is advisable to have mayonnaise available in advance.

It is not necessary to assume that mayonnaise will not be enough, it is enough for us to lightly soak the meat with spices. For an excellent taste, add a mixture of peppers, Italian or Provence dry seasonings, in a word, whoever likes what! Salt - a pinch!

Thoroughly mix the meat with spices, mayonnaise and salt with your hands. About half an hour is enough for it to soak before frying the barbecue.

Recipe #3: Lemon Juice Marinade

Marinade preparation:

In chopped meat (per 1 kg), add freshly squeezed juice of one medium-sized lemon or large lime. Many people tend to use vinegar in the marinade, but I recommend sticking with the healthier, more natural option. It can be lemon, lime, kiwi or orange. These exotic fruits contain the necessary sourness in different proportions - choose what you like. Especially if there are children in the company - an orange flavor and a minimum of hot pepper!

Squeeze fresh, pulpless juice into the meat, add 2 tablespoons of olive or other refined vegetable oil, a pinch of salt and a little dry seasoning to taste. Mix meat well with seasonings. Basil, dry mint and oregano go well with such a marinade. Spicy - to taste, use a mixture of peppers.

Recipe #4: Delicious Quick Tomato Marinade

Marinade preparation:

In chopped meat (based on 1 kg), add a glass of tomato juice. It can be made from fresh tomatoes (scroll 2-3 juicy large tomatoes in a meat grinder or blender). Ordinary tomato juice from the store is also suitable for marinade, pay attention to the label - the higher its concentration, the better. For a quick tomato marinade, you can simply dilute 50-70 grams of tomato paste (at least 25%) in a glass of cool clean water.

Mix the meat with the tomato well, add a pinch of salt and seasonings to taste and spiciness. Onion juice is welcome (just juice!). Grind a couple of onions and squeeze out the juice, without pulp. Add to tomato marinade. It is good to use the onion pulp for a longer marinade, when you have the opportunity to leave the meat overnight, for 10 hours. But when time is short, and you need a quick way to marinate the meat, the onion pulp will not have time to be absorbed, but will only add an unpleasant bitterness to the kebab .

Recipe #5: Original Soy Sauce and Coca-Cola Marinade

Marinade preparation:

Such, at first glance, an unusual combination of ingredients, has recently been used with might and main in cooking. And since we are considering quick ways to marinate meat for barbecue, it is this marinade that manages to “penetrate” the meat in 30-40 minutes!

For 1 kg of meat, we need 1.5 -2 cups of Coca-Cola, 3 tablespoons of classic soy sauce and 1 tablespoon of odorless vegetable oil. Do not salt the meat, because there is enough salt in soy sauce! Squeeze a couple of garlic cloves as well, and add a teaspoon of ground pepper (allspice or chili, you decide!). Of the seasonings for such a marinade, dry thyme or oregano is well suited. Mix everything well, and after half an hour the meat can be fried.

Take note of these simple recipes for quick marinating pork for barbecue and try them in nature! Of course, do not forget about quality meat and proper frying. With these marinades, delicious kebabs are guaranteed without any hassle! Enjoy your meal!