A successful marinade for pork shish kebab is the most important component of the dish. The softness and juiciness of meat, the brightness of taste, the ability to combine it with various side dishes, and much more depend on it. The following is a selection of pickles for every taste.

Classic pork barbecue marinade

This common recipe is most often used by both experienced picnic enthusiasts and people far from cooking. Ingredients for 4 kg of meat: small. tablespoon allspice, 1 kg of onions, 2 large tablespoons of salt.

  1. The vegetable is cut in large half rings, salted and peppered. The onion must be thoroughly kneaded with a crush so that it releases a sufficient amount of juice.
  2. Most of the prepared vegetable is placed at the bottom of a deep bowl, meat is sent from above.
  3. Next, you need to alternate the layers of pork and onion.
  4. Leave to marinate under a lid in the cold all night.

No additional liquids for the described marinade are required.

With vinegar

Table vinegar will significantly speed up the pickling process. Ingredients per 1 kg of meat: a pound of onion, on a large spoon of rock salt and granulated sugar, 1, 5 tbsp. 9% vinegar, 620 ml of still water, a pinch of Provence herbs.

  1. Onions and meat are cut quite large.
  2. Pork and chopped vegetables alternate in a pan in layers. Each of them is also sprinkled with Provencal herbs.
  3. For marinade, the remaining ingredients are mixed. If you want to get an island fill, you need to add a mixture of peppers to it.
  4. The meat and vegetables are poured with marinade and left for 4-5 hours under a lid.

You can leave the blank for the whole night.

With onion

This is another long enough onion recipe.Preparing meat for it will be required in the evening. Ingredients per 2 kg of meat: 950-980 g of white onion, 6-7 leaves of laurel, salt and any aromatic herbs to taste.

  1. Onions are peeled, washed and chopped coarsely.
  2. Vegetables must be chopped thoroughly. This can be done both in a meat grinder and with a blender.
  3. The meat is cut across the fibers in medium slices and sprinkled with spices. Oregano, dill, basil, any pepper are well suited to it.
  4. Onion mass also spills pork with seasoning. Lavrushka goes there, and all the components mix well.
  5. The meat will be infused all night.

The mass is salted only 2 hours before the expected frying. At the same time, bay leaves and onions are removed from the container.

Pork Tomato Marinade

This is a classic oriental recipe. He is very popular in the Caucasus. Ingredients per 2 kg of meat: 1.5 liters of high-quality tomato juice, 1.5-2 large spoons of Caucasian seasonings, 6-7 medium white onions, salt to taste.

  1. The meat is cut into pieces that will be conveniently placed on skewers. Onions are chopped in rings.
  2. Pork immediately salted and sprinkled with seasonings, after which chopped onions are poured to it and juice from tomatoes is poured.
  3. All night the workpiece should stand in the refrigerator.

For the entire time of pickling, be sure to mix the ingredients a couple of times.

With mayonnaise

Mayonnaise is suitable for anyone, but it is best to choose the most high-calorie product. Ingredients for 2 kg of meat: large onion, 1 tbsp. mayonnaise, any seasoning for barbecue and salt.

  1. Small rectangular pieces of meat are placed in roomy dishes. Coarsely chopped onion spills out from above.
  2. The components are mixed, seasoned with mayonnaise and spices.
  3. It is enough to hold the meat in such a marinade for at least an hour.

Pork skewers are cooked on good coals without an open flame.

Orange and lemon

The specified marinade will allow you to cook a dish that will be worthy of the most chic festive table. Ingredients per 1.5 kg of meat: 5-7 garlic cloves, 2 ripe oranges and as many large lemons, 2 large spoons of soy sauce, a couple of pinch of Provence herbs, paprika to taste, a large spoon of cilantro and 10-12 peas of black pepper.

  1. Juice is squeezed out of oranges and lemons. Garlic crushed with a knife is added to the liquid.
  2. All seasonings are poured there, chopped cilantro, soy sauce is poured.
  3. Pork cut into small pieces is poured with this mixture.
  4. For at least 4 hours of pickling, the mass is periodically mixed.

Salt is added to the meat just before the heat. It should not be much, because soy sauce is quite salty.

Original Kiwi Marinade

A truly “speedy” marinade! Ingredients per 2 kg of meat: 4-5 white onions, 2 large kiwi, salt, a bunch of fresh herbs, any seasoning to taste.

  1. From meat it is best to take the neck of the carcass. It is washed, dried and cut in medium pieces.
  2. Pork is laid out in a deep bowl and sprinkled with onions, chopped into rings.
  3. Finely chopped greens, salt, and selected spices are immediately added to the total mass.
  4. It remains kiwi without skin to rub on a fine grater and send to other components.

This marinade recipe has the main advantage - you need to keep meat in it for only half an hour.

Soy Sauce Recipe

According to this recipe, you can not be afraid to salt the dish. Salt is not added to it at all, because it is replaced by soy sauce. Ingredients: half a glass of soy and tomato sauce without additives, a clove of garlic, onion, small. a spoonful of potato starch, a mixture of hot peppers.

  1. Onion finely chopped, garlic chokes. Selected spices sprinkle with these ingredients.
  2. Both sauces pour into the container for the vegetable and seasonings.
  3. After adding starch and kneading the mixture, pieces of meat can be laid out in it.

Pork must stand for at least 1.5 hours in the marinade.

On mineral water

Water must be taken necessarily sparkling.Ingredients per 3 kg of meat: 10-11 small onions, 1.2 liters of mineral water, 2 small. tablespoons of any seasoning for pork and the same amount of pepper mixture, 1.5-2 tbsp. table salt.

  1. Pork is washed, dried and cut into slices about the size of a matchbox. Onion is chopped in half rings.
  2. The meat and vegetables are laid out in non-metal dishes, sprinkled with spices, salted and well mixed.
  3. It remains to pour mineral water so that it completely covers the components.
  4. Under the lid, pork will marinate in the resulting liquid all night.

The mixture remaining after the meat can be diluted with drinking water and sprinkle treats during the frying process.

On kefir

From meat it is worth taking a front ham. Ingredients for 1.5 kg of pork: half a liter of fat yogurt, 800 g of onion, salt, a pinch of thyme and a mixture of peppers.

  1. Pork gets rid of veins and films, after which it is cut into squares.
  2. Half of the onion is chopped in large rings, the remainder in small cubes.
  3. The meat is salted, sprinkled with all spices and finely chopped vegetable.
  4. After mixing, the components are poured with kefir.
  5. Onion rings are laid out on top.

The mass will marinate for at least 9 hours in the cold.

Quick pork barbecue marinade

Another “speedy” version of the barbecue marinade involves the use of wine. Ingredients per 1.5 kg of meat: 4 onions, seasoning for pork, 25 g of coarse salt, 290 ml of dry red wine.

  1. The pork neck is cut across the fibers in medium slices. The meat is sprinkled with seasonings and salt.
  2. Slices of pork are combined with onion rings, which need to be slightly kneading with your hands so that they let juice out.
  3. Wine is poured into the dishes with all prepared ingredients.
  4. After thorough mixing, you can leave the marinated skewers for 2-2.5 hours.

It is not necessary to put the meat in the refrigerator, it should stand at room temperature.

Pomegranate juice

It is very important to choose high-quality juice of direct extraction, but not restored. Ingredients for 1.5 kg of meat: 2 onions, garlic to taste, 1 tbsp. juice, 60 ml of soy sauce, 2 large spoons of liquid honey, tomato sauce and vegetable oil, 2 small. spoons of mustard, a bunch of cilantro, a mixture of spices for pork, salt.

  1. The meat and onions are cut in large pieces, and then combined in one bowl.
  2. The ingredients are sprinkled with spices, mustard, salt, honey, tomato sauce and oil are added to them. Finely chopped cilantro and crushed garlic go there.
  3. It remains to pour the components with pomegranate juice and leave at least 1 hour in a cool place.

To speed up the process of marinating meat, you can rub into the mass a dense, unripe kiwi fruit.

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