Pork kebab marinade - 10 best and most delicious recipes

How you get a kebab depends very much on how the meat was marinated. If you do not marinate the meat at all, then during frying on the grill it will become completely dry and tough. A properly prepared marinade will soften the fibers of the meat, and it will remain juicy and tender.

Classic onion and vinegar marinade for pork skewers

Pork barbecue marinade made from onion and vinegar is rightfully considered a classic recipe. It does not imply complex mixtures of spices and flavors, so in the end you will enjoy the natural taste of meat, shaded with sourness and onion aroma.

Cooking time: 35 min.

Cooking time: 35 min.

Servings: 12.

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  First of all, choose meat for the kebab. It must be fresh, frozen meat will not make a shish kebab. Best suited for barbecue - neck, tenderloin and ham. The neck is always with a layer of fat, which makes the kebab softer and juicier. Tenderloin and ham, due to the lack of fat, are denser, but lean. Wash and dry the meat. It is convenient to cut meat in the following way. Initially, cut it into steaks about 5 cm thick, and then cut the steaks along the veins into square pieces with sides also about 5 cm.
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  Place the chopped meat in a suitable container that does not oxidize in an acidic environment (enamel, glass, ceramic or plastic dishes). Never use aluminum cookware or cookware with a damaged surface. It is hazardous to health.
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  Then add peppercorns to the chopped meat and salt to taste.
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  Add bay leaves and diluted vinegar. It is best to choose apple cider vinegar or wine vinegar and dilute them with water in a 1: 2 ratio. These types of vinegar give the dish a pleasant aroma, which is only enhanced by the spices and fire. However, vinegar essence is also suitable, but it will need to be diluted in a 1:10 ratio. The main thing is not to overdo it with the addition of vinegar, because of its excess, pieces of meat, instead of juicy and soft, may become dry. Stir the meat to distribute the marinade.
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  Peel, rinse and chop the onion. Maybe a few options for slicing the onion for the kebab. It all depends on whether you will fry it with meat in the future. If you don't like eating baked onions, simply cut them into rings. This will release the juice to help marinate the meat. If you are going to fry it, then proceed as follows. Cut off the bottom and top of the peeled onion, and then put it on the cut, cut it like an apple into 4 parts. Disassemble each resulting onion "slice" into petals, which you can later easily plant on skewers. After chopping the onion, send it to the meat and stir gently. Cover the dishes in which the meat will be marinated with a lid or cling film and leave for 5-10 hours.After this time, you can start frying the kebab.

Bon Appetit!

Mayonnaise marinade for juicy pork skewers

A marinade with mayonnaise and onions is great for lean pork such as tenderloin. Thanks to it, the meat will become tender and soft, and due to the spices, it will be very aromatic.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Pork (tenderloin) - 1 kg
• Bulb onions - 750 gr.
• Mayonnaise - 250 gr.
• Paprika - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Coriander - 1 tsp
• Salt to taste

Cooking process:

1. Let's start with slicing onions. We clean it from the husk, rinse it. Cut two onions into 4 pieces and puree in a blender. Cut the rest of the onion into large rings.
2. Put mayonnaise in a deep bowl. Homemade mayonnaise is great for pickling, but if you do not have the opportunity to cook it yourself, then use the purchased one, choosing a product with the maximum fat content. Add onion puree to mayonnaise and mix until smooth.
3. Wash the tenderloin and dry it with paper towels.
4. Cut the tenderloin into oblong large pieces. If you cut the meat into pieces less than 5 by 5 centimeters, then it will become dry after heat treatment. We send a mixture of mayonnaise and onions to the meat, salt and add spices. Stir to distribute the marinade evenly.
5. Put a layer of onion rings in a deep saucepan on the bottom, a layer of meat in the marinade on top, then a layer of onion rings again. In this way, we proceed until the moment we run out of products. You should have a bow as the last layer. Cover the saucepan with marinated meat and send it to the refrigerator for 3-6 hours.

Bon Appetit!

Armenian marinade for aromatic pork kebab

Armenian barbecue marinade is prepared without the use of vinegar or mayonnaise, its main ingredient is unrefined sunflower oil. The minimum time for marinating meat with this method is 40 minutes. Agree that this is very fast.

Cooking time: 35 min.

Cooking time: 35 min.

Servings: 7.

Ingredients:

• Pork (neck) - 1.5 kg
• Sunflower oil (unrefined) - 200 ml.
• Bulb onions - 500 gr.
• Ground black pepper - 1 tsp
• Coriander - 1 tsp
• Salt to taste
• Hmeli-suneli - optional

Cooking process:

1. Pour unrefined sunflower oil into an enamel pot. Of course, homemade oil is ideal, but in the absence of such, you can use the purchased one. Add spices to the oil. Only ground black pepper should be used, coarsely ground coriander, suneli hops can be added as desired. Next, the marinade needs to be salted, mixed and left for a while, so that the oil absorbs the aromas of spices.
2. While the marinade absorbs the aromas of spices, we are engaged in onions. Let's clean it up, while leaving the top and roots. The next time you fry them, they will burn, leaving you with delicious baked quarters. Cut lengthwise, depending on the size, into 4 or 6 pieces. Chop one onion finely, add to the oil mixture and grind. We send all the onions to the marinade and mix. We give the onion time to give its taste and aroma to the marinade.
3. Preparing the meat. We wash and dry it. We cut it coarsely enough, so it will turn out juicy. We send pieces of meat to the marinade.
4. Mix everything thoroughly and then press down well. It was mentioned above that the minimum time for marinating meat in such a marinade is 40 minutes, but if necessary, it can be kept in the refrigerator for up to 3 days and not worry that it will deteriorate.
5. If you are going to fry the meat not on the day of marinating, sprinkle it with pepper on top and pour in the oil so that it covers all the meat.

Bon Appetit!

How to make a lemon marinade for a soft pork skewer?

The classic kebab marinade recipe can be improved by replacing vinegar with lemon.Due to the content of citric acid, it will add sourness to the meat and, by softening the fibers, will make it softer. Also, a kebab marinated with lemon will have a very pleasant aroma.

Cooking time: 40 min.

Cooking time: 40 min.

Servings: 10.

Ingredients:

• Pork (neck) - 2 kg
• Onions - 1.2 kg.
• Lemon - 2 pcs.
• Ground black pepper - to taste
• Salt to taste

Cooking process:

1. Rinse the meat. Blot it with paper towels to remove moisture. Cut it into large rectangular pieces.
2. Peel the onion. Rinse it off, cut it in half and then in half rings.
3. Wash the lemon, then pour boiling water over it. This is necessary to kill all microbes on the surface of the lemon, since we will use it entirely for the marinade. Cut into small pieces.
4. Place the chopped meat in a deep dish, the coating of which does not oxidize in an acidic environment (enamel, glass, ceramic dishes). Do not use aluminum cookware or cookware with damaged surfaces. It's not safe.
5. Season with salt and pepper. Put a layer of onion and lemon on the meat, while squeezing juice from a couple of lemon slices.
6. Layer meat, spices and onions, lemon, until you run out of food. Then press down well with your hands so that the onion and lemon let out the juice.
7. Cover the saucepan with a lid and leave to marinate for 7-8 hours.

Bon Appetit!

Step-by-step recipe for making kebab marinade with soy sauce

Soy sauce is a versatile condiment. It enhances the flavor of meat in salty dishes, enhances flavor and adds rich color, and combines spices in marinades. The hallmark of soy sauce marinade is the speed of marinating. Within an hour, you can start frying meat.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 5.

Ingredients:

• Pork (neck) - 1 kg
• Soy sauce - 200 ml
• Garlic - 3 cloves
• Vegetable oil (refined) - 1 tbsp.
• Ground black pepper - to taste

Cooking process:

1. We wash the fresh pork neck under running water. Remove excess moisture with paper towels.
2. We cut the pork into small pieces and send it to an enamel or glass dish.
3. Separate 3 cloves from the head of garlic, peel them from the husk and film. Next, wash the garlic and chop finely.
4. In a bowl, mix the soy sauce, garlic and black pepper. We also add a spoonful of unrefined sunflower oil. It helps the spices open up, envelops each piece of meat and covers it with a thin film, so that the oil fries faster and remains juicy. There is no need to add salt to marinades with soy sauce, it itself is quite salty.
5. Pour the finished marinade into a container with chopped meat and mix everything thoroughly. We leave the meat in the marinade for 1-2 hours. After this time, you can start roasting the meat over charcoal. I would also like to note that such a marinade is suitable not only for pork, but also ideally combines with beef, chicken and lamb.

Bon Appetit!

A simple and delicious recipe for kefir marinade for barbecue

The main advantage of barbecue marinade based on fermented milk products is that they make the meat very tender and juicy. However, it will take a long time for the meat to soften well.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 7.

Ingredients:

• Pork (neck) - 1.5 kg
• Bulb onions - 700 gr.
• Kefir - 1 l.
• Bay leaf - 6 pcs.
• Ground black pepper - to taste
• Salt to taste

Cooking process:

1. We wash the pork, wipe it with paper towels and chop. The pieces should be oblong, about five by six centimeters in size.
2. Peel the onion, rinse it and cut it into small pieces. Pour them into a separate container and press down a little. We need the onion to start the juice. You can do the same in a slightly different way. Cut the main part of the onion into half rings, and grate one or two onions or chop in a blender.Add bay leaf to the onion (you can use either whole or ground) and mix everything.
3. Add salt, black pepper and bay leaf (ground or whole) to the chopped meat in a saucepan. We do this according to our taste preferences.
4. Mix the meat with spices well.
5. Then add chopped onions to the meat with spices. Mix all the ingredients well again.
6. It's time to add kefir. If you pickle lean meat, then, on the contrary, take kefir fatter. And be sure to check that it is not sour. Otherwise, just spoil the meat with such a marinade. Instead of kefir, you can use natural yogurt or fermented baked milk, since lactic acid bacteria are needed to marinate meat, which are contained in all of the above products.
7. After mixing everything thoroughly, cover the pan with a lid and send it to the refrigerator to marinate for 8-10 hours. Do not leave meat in kefir marinade at room temperature, it can turn sour.

Bon Appetit!

Marinade with kiwi for a juicy and soft kebab

Kiwi has the same effect on meat as lemon. It softens it, removes odor and forms a film of coagulated protein on the surface, which prevents juice from escaping during frying. However, you should not keep the meat in the kiwi marinade for more than 2 hours, otherwise it will fall apart in your hands.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 10.

Ingredients:

• Pork (shoulder) - 2 kg
• Kiwi - 200 gr.
• Bulb onions - 500 gr.
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. Rinse the pork shoulder, dry it and cut into large pieces of such a size that it is convenient in the future, put on skewers. Place the sliced ​​meat in a container suitable for marinating. Enamel and glassware are ideal. Never use aluminum cookware, as it will oxidize when exposed to acid. Then add salt to the meat and season with black pepper.
2. Peel, rinse and chop the onions. Chop randomly, the size of the onion pieces does not matter, as in the future it will be chopped in a blender bowl until puree.
3. The onion mass obtained after chopping in a blender, send to the pan to the chopped pork shoulder. Mix well.
4. Wash the kiwi and peel it. This can be done with a peeler, knife, or regular tablespoon. Choose ripe kiwi fruits, you can even overripe. Such fruits will be much easier to handle when peeling.
5. Crush the peeled kiwi with your hand. The main thing for the marinade is that they give a lot of juice. Do this directly over the pot of meat and onion. Mix all ingredients thoroughly. Cover the pot with a lid or cling film and marinate for 2 hours in a cool place.

Bon Appetit!

How to prepare a simple and delicious mineral water marinade for a juicy kebab?

Mineral or plain sparkling water is a budget-friendly, non-nutritive and harmless ingredient in meat marinades. Combined with spices and onions, it can make meat tasty and juicy. And for a short time, during which the marinade on mineral water will marinate the meat, we make it even more popular.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 15.

Ingredients:

• Pork (neck) - 3 kg
• Bulb onions - 6 pcs.
• Salt to taste
• Ground black pepper - to taste
• Bay leaf - to taste

Cooking process:

1. Fresh pork, preferably the neck, is washed. We cut into pieces of the same size, so that later, when frying, each piece requires the same amount of time. We transfer the sliced ​​meat to a bowl in which it will be marinated, and salt it immediately. Mix the meat.
2. We clean and rinse the onion. Cut into thin half rings.
3. Salt the onion and stir. Knead it thoroughly with your hands until the onions let out the juice. Then add bay leaves to it.
4. Put the chopped meat in a container with onions.Add black ground pepper and mix thoroughly so that the onion and spices are evenly distributed over the meat.
5. Fill the meat with onions and spices with carbonated mineral water or carbonated drinking water.
6. Cover the container with meat in the marinade with cling film and leave to marinate for 1.5-2 hours at room temperature, or send it to the refrigerator for 5-6 hours. The meat is perfectly marinated both in the first and second versions. The choice of the place where it will marinate completely depends on the amount of time that you have.

Bon Appetit!

Delicious pomegranate marinade for pork skewers

This marinade uses pomegranate juice to soften meat fibers, as it contains acid. Pomegranate marinade for barbecue is preferred by many gourmets for the sweet and sour interesting aftertaste that remains after eating this meat dish.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 10.

Ingredients:

• Pork (neck) - 2 kg
• Bulb onions - 4 pcs.
• Salt - 2 tsp
• Chili pepper (ground) - to taste
• Allspice (peas) - 10 peas
• Parsley - 1 bunch
• Cilantro - 1 bunch
• Pomegranate juice - 2 l

Cooking process:

1. Take a pork neck. It is ideal for barbecuing in a pomegranate marinade. Since pomegranate juice very delicately softens meat fibers, it will not cope with tough, veined meat. Also, do not use frozen meat. When defrosting, it will lose some of the moisture, and the kebab will certainly turn out to be dry. Rinse it and cut into small pieces (approximately 4 x 5 cm).
2. Transfer the chopped pork to a deep bowl or saucepan. The dishes should be glass, ceramic, enamelled or made of stainless steel. Do not use aluminum cookware, as it oxidizes under the influence of pomegranate juice. Season with salt and chili powder according to your taste. Toss the meat with the spices.
3. Grind allspice with peas in a mortar. You do not need to grind it to a powder state, let large pieces of pepper remain. Allspice, ground in a mortar, will turn out to be much more aromatic than its counterparts crushed by an industrial method.
4. Pour the chopped allspice into the meat. Stir well again.
5. Rinse the parsley and cilantro. Throw away spoiled branches if you find any in a bunch of greenery. Chop them finely and send them to the spiced meat bowl.
6. Now get on with the bow. Peel it, wash it and cut it into half rings. Add to the bowl to the meat and mix all the ingredients again.
7. At the final stage, pour pomegranate juice into the meat. You can use the juice that is sold in the store. Just be careful, it should not be diluted, otherwise the meat will not marinate. Ideal if you squeeze the juice yourself. To do this, you need to peel the pomegranate fruits, put them in thick gauze and push them. After pouring the pomegranate juice, distribute the contents evenly over the basin, cover with a lid or cling film and send to marinate for at least an hour. But it will be better if the meat in such a marinade will stand all night.

Bon Appetit!

How to make tomato pork kebab marinade?

Have you ever tasted pork marinated in tomato juice? If not, be sure to correct this omission. Meat saturated with tomato juice acquires a beautiful rich color and no less impressive taste.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 10.

Ingredients:

• Pork (shoulder) - 2 kg
• Onions - 800-900 gr.
• Pepper mix to taste
• Tomato juice - 1 l.
• Salt to taste

Cooking process:

1. The first thing to do is pork. Wash it, dry it from water and cut it into large pieces. Place in a pickling container. It is best to use enamel, glass or plastic dishes.
2. Then peel, wash and cut the onion into large rings. If you want to fry the onions with the meat, then cut a couple of onions in a different way.Initially dividing into 4 parts and then into petals. Such onion petals are perfectly strung on skewers and "sit" between pieces of meat.
3. We send onions to a container with meat, dividing the rings into segments. Then add salt and mix well.
4. Next, add the pepper mixture and mix the meat again.
5. It's time for tomato juice. If you do not have it, then an excellent substitute can be tomatoes canned in their own juice, and even fresh tomatoes puréed with a blender. Do not forget to remove the skin from vegetables before making tomato puree. To do this, you need to make cuts on the bottom of the tomato and send it to boiling water for 1-2 minutes. After such a simple manipulation, the peel from the tomato can be removed very easily. Pour tomato juice or an alternative over the meat with spices and onions and mix well. Cover the container with a lid or cling film and leave to marinate for 4 hours at room temperature. If you have more time, you can put the meat in the refrigerator for 6-8 hours.

Bon Appetit!