How to cook pork kebab: the best marinades and all the subtleties of the process

How to choose and prepare meat

A pork neck is ideal for barbecue. A very juicy and tender dish comes out of it. You can also use a shoulder, loin and ham.

The pork should be pink. A dark shade means that the animal was old. Shish kebab from such meat will turn out tough.

In addition, the meat should not stick to your hands, be covered with mucus or blood, and smell unpleasant. When pressed, the hole in the pulp quickly levels out.

Remove the veins from the meat and cut it into approximately the same cubes with sides of about 4 cm.

How to marinate pork

Pork should be marinated for at least 2 hours. Good young meat is perfectly soaked in 4 hours.

If the meat is old, it is better to leave it overnight or even overnight. In this case, put it in the refrigerator.

All ingredients are designed for 2 kg of meat.

1. Onion marinade for pork kebab

A win-win that will make your kebab perfect.

Ingredients

1 kg of onions;
salt to taste;
ground black pepper - to taste.

Preparation

Cut the onion into thin half rings and add it to the pork, along with salt and pepper. Remember the meat well with your hands so that the onion juice stands out.

2. Marinade on mineral water with soy sauce

How to cook pork shashlik: Mineral water marinade with soy sauce

Mineral water will soften the meat, and the soy sauce will give it an original taste and aroma.

Ingredients

salt to taste;
ground black pepper - to taste;
6 tablespoons of soy sauce
600 g of onions;
3 liters of highly carbonated mineral water;
2 teaspoons allspice peas.

Preparation

Add salt, black pepper and soy sauce to the meat and stir. Lay out thin onion rings and remember carefully with your hands. Pour in mineral water, add peppercorns and stir.

3. Kefir marinade for pork barbecue

The meat marinated in it will be especially tender and juicy.

Ingredients

1½ kg of onions;
salt to taste;
ground black pepper - to taste;
barbecue seasoning - to taste;
1½ l of kefir.

Preparation

Add onion, salt, pepper and seasoning to the meat. Remember the pork with your hands and fill with kefir.

4. Marinade with tomatoes and apples for pork kebab

This option will give the meat a savory sweet and sour taste.

Ingredients

2 onions;
2-3 tomatoes;
2 large apples;
salt to taste;
ground black pepper - to taste.

Preparation

Cut half the onion into thin rings. Grate the remaining onions and tomatoes on a fine grater, and the apples on a coarse grater. Add vegetables, fruits, salt and pepper to the meat and mix thoroughly.

5. Marinade with sour cream and herbs for pork kebab

Marinade with sour cream and herbs for pork barbecue

Sour cream will make the kebab tender and juicy, and the herbs and garlic will make it very aromatic.

Ingredients

3 onions;
2 cloves of garlic;
200 g of herbs (parsley, dill, green onions);
200 g sour cream;
salt to taste;
barbecue seasoning - to taste.

Preparation

Put onions cut into half rings to the meat and remember with your hands. Grind the garlic and herbs in a blender and combine with sour cream. Add this mixture to the meat along with salt and seasoning and stir.

How to fry pork kebab

Skewer the meat or place on the wire rack. The meat should not be too close to each other, otherwise it may not cook at the edges.

When the coals are burnt and covered with white ash, place the meat on the grill. Flip the kebab every 3-5 minutes.

The pork is roasted for about 25 minutes. To check the doneness, cut the meat. Reddish juice will come out of the uncooked piece. If the liquid is clear, you can remove the kebab from the heat.