How to marinate pork kebab?

Kebab is a favorite dish of many people, and pork kebab in particular. Such meat turns out juicy and soft, it is much easier to work with it than, for example, with beef or lamb. Therefore, even if you decide to fry kebabs for the first time, the result will not upset you for sure. Let's see how to marinate pork kebab.

Types of marinade

You can use any marinade, each of them turns out very tasty. Most often used such marinades for pork:

  • mayonnaise - the most high-calorie and at the same time the most delicious type of marinade;
  • vinegar is the traditional and least-calorie marinade; it is also suitable for harsh meat, as well as in the case when you have little time for marinating;
  • kefir - such an unusual marinade will give the meat a magical taste and make it very juicy;
  • beer - thanks to this marinade meat gets a special spicy flavor.

Skewers on mayonnaise

For 1 kg of pork (better to take a neck), you will need about 250-300 g of mayonnaise, as well as onions, greens, Bulgarian pepper, salt, spices.

  1. Rinse the meat under cold running water, let the water drain or blot the meat with a paper towel.
  2. Cut the meat into slices (across the grain) approximately 4 × 4 cm in size and fold into glassware.
  3. Salt and pepper (it is best to use a mixture of peppers).
  4. Cut into half rings 1-2 onions, add to the meat and mix.
  5. Put the mayonnaise in a separate bowl.
  6. Chop the pepper and finely chop the herbs (dill, cilantro, etc.), add to the mayonnaise and mix everything well.
  7. Put the meat in a mayonnaise mixture, "shake it" and mix again. Meat should be completely covered with mayonnaise.
  8. Cover tightly with foil or lid and refrigerate overnight.

You can do without the pepper, but it will add spicy to your dish.

Shashlik on vinegar

In addition to meat, you will need 3% vinegar (100 ml), 1 lemon, 1 onion, salt and spices.

Perform the first three points of the above recipe. Then rub a small onion on a grater and add to the meat, mix. Squeeze lemon juice into a separate cup and add vinegar to it, pour meat with the mixture, close the container with foil or cling film and leave for a few hours (the longer the better).

Kebir on kefir

For 1 kg of pork you will need 3 cups of kefir, 1-2 onions, herbs (dill, cilantro, basil, etc.), salt and spices.

  1. Rinse the meat under cold running water, let the water drain.
  2. Cut the meat into slices (across the grain) approximately 4 × 4 cm in size and fold into glassware.
  3. Salt and sprinkle with spices.
  4. Cut into half rings 1-2 onions, add to the meat and mix thoroughly.
  5. Finely chop the greens you like (for example, dill and cilantro) and send to kefir. Drop the slices of meat there and mix. Pieces of meat should be completely buried in kefir.
  6. Leave to pickle for 4–8 hours.

Kebab on beer

It is best to use draft beer, but your favorite will also fit.

  1. Rinse the meat under cold running water, let the water drain.
  2. Cut the meat into slices (across the grain) approximately 4 × 4 cm in size and fold into glassware.
  3. Salt and sprinkle with spices.
  4. Cut into half rings 1-2 onions, add to the meat and mix thoroughly.
  5. Fill the meat with beer, cover with cling film or foil and refrigerate overnight.

The remaining marinade, you can pour the meat during frying.

Lovers of exotic

Gourmets are advised to try a marinade recipe made from pineapple juice. For it you will need: pork (neck or tenderloin), 1 onion, salt and spices, a jar of canned pineapples.

Follow the first four points of the above instructions. Pour the meat with pineapple juice, and postpone the pineapples themselves - they can be served already to the prepared dish. Tightly close the container with a lid, foil or cling film and leave at room temperature for 2 hours. Such meat will turn out juicy and sweetish. Fans of all exotic will certainly appreciate this kebab.

To the finished kebab with any kind of marinating, a salad of fresh tomatoes and cucumbers, with greens and sour cream, is perfect. On the side dish is best served baked or boiled potatoes.

There are a huge number of types of marinade. Skewers are marinated in mineral water with lemon and spices, in mustard, in tomato juice, in wine, soy sauce, pomegranate juice, but marinades described above are considered to be traditional.

When cooking kebabs do not forget that the coals in the grill should smolder and not burn.