The taste of the cooked kebab depends on several factors..

To begin with, meat is chosen, and then it is pickled, following all the rules.

Royal свиной шашлык

It depends on the marinade how the kebab will be juicy and tender..

As for meat, pork is considered the best option for this dish..

Since it is moderately oily, and its flesh, when properly prepared, is tender and fragrant.

Rules for choosing meat for kebabs

It depends on the choice of meat whether the kebab will be lean or fat, its taste and way of cooking.

Choosing pork, you must adhere to some rules:

  1. It is best to choose chilled pork, and not steam or frozen. Since the latter is too tough. Chilled pork is elastic, and the one that was frozen is loose, gives off red meat juice.
  2. To get a tender and melting in your mouth skewers, you must choose a young pork. It can be determined by its color, the darker it is, the older the animal was..
  3. The main thing when choosing a product is its freshness. Therefore, the meat should be glossy, uniform in color, pleasant in smell, dense, dry, without blood, with clear juice. You can check the freshness by slightly pressing on it with your finger, if the dent quickly leveled off, then you can buy the product.
  4. Pork for kebabs must have fat streaks. It will make it more juicy and tender. The dark yellow color of the fat indicates that the animal was old. In good meat, fat is evenly distributed and has a light yellow color. It should not hang in separate pieces..
  5. Now in supermarkets on sale you can see already uncut portions of meat. It is better to refuse such a product, but to choose a large and solid piece of pork carcass.
  6. Pulp should not contain extraneous inclusions such as mucus, blood.
  7. A product that has been re-frozen is not suitable for kebabs. This can be checked in the same way as when checking for freshness by pressing a finger on it. Frozen product will not change color.
When buying pork meat for shish kebab, you should prefer the brisket, spatula, collar, ham.

Each of these parts has its pros and cons:

  1. Neck – the most popular part of pork, used for kebabs. Moderately fat neck turns soft and gentle.
  2. The leg will be more dry than the neck. Therefore, it is not marinated like other parts..
  3. The spatula is tough and the shish kebab may turn out to be tasteless, but if there is no other choice, the spatula must be well marinated..
  4. Brisket is the fattest part of the pig, so it is not suitable for lovers of lenten dishes..

Choosing the right tableware

Rosy шашлык с красивой корочкой

In the preparation of this dish there are no trifles, so the choice of dishes is the same important part as the selection of meat.

How to choose the right dishes for pickling kebabs?

  1. The container where the kebab is marinated should be glass, clay or enamelled..
  2. Do not use aluminum and iron utensils, as this may cause oxidation of the meat, which will spoil its taste or lead to poisoning..
  3. The tree is also not suitable, because it produces tannins that can change the taste of the dish..
  4. Capacity should be sufficiently deep and voluminous.

Pork marinating features

Regardless of the choice of marinade, there are certain rules on how to pickle pork kebab:

Raw кусок мяса в специях

  1. Cut into large pieces. Then the pork will be juicy and melting in the mouth. But it is not recommended to make too huge pieces, as they may not fry inside..
  2. The main thing – to cut. This should be done across the fibers. This is necessary in order to marinate and roast faster, was soft, and its taste is preserved in full. In addition, when cutting meat, it is necessary to ensure that the fat layer is in each piece..
  3. No bold marinades. Pork in itself is quite fat, so you can not use mayonnaise and vegetable oil to make shashlik from it. It repents even dry parts..
  4. Yes – vinegar. Despite the widespread belief that vinegar is an inappropriate product for pickling, it is suitable for pork like nothing better..
  5. Alcohol use. Alcohol is often used in classic recipes for making kebabs. White wine is best for this..
  6. A lot of onions. If the onion is present in the marinade recipe, then it should be added as much as possible..
  7. Without salt. It is better not to add salt to the marinade, as it can make the meat dry. This should be done a few hours before cooking..
  8. Sour and spicy marinade. Regardless of what products are used for marinating pork, the marinade should end up spicy and have a little sour taste..
  9. Minimum – 10 hours. It is just that much time it takes for meat to marinate well, so one cannot quickly marinate pork shashlik. All this time, it should be in the refrigerator or any other cool place..

We bring to your attention the simplest version of pickling – in onions:

The best recipes for marinating pork shashlik

Tomato marinade
how вкусно замариновать шашлык из свинины: правила, рецепты, советы
Ingredients amount
bow 2 pieces
fresh parsley and dill 1 bundle
tomato paste 50 grams
paprika 1 tablespoon
meat 2 kg
red pepper, coriander, black pepper, salt taste
Time for preparing: 600 minutes Calories per 100 grams: 45 Kcal

Cooking process:

  1. Onion cut into rings, finely chop the greens.
  2. Cut meat, put into bulk container.
  3. Add greens, onion, tomato paste, seasoning.
  4. Fill the pieces with clean water completely..
  5. Leave to marinate for at least 10 hours.
  6. 2-3 hours before cooking, you can salt.

Champagne Marinade

Ingredients for 2.5 kg:

  • dry champagne – 1 bottle;
  • onions – 5 pieces;
  • spices to taste.

Cooking process:

  1. Pork and onion cut into large pieces.
  2. Put everything in a container.
  3. Fill the future barbecue with champagne so that it completely covers it.
  4. Season with spices.
  5. Marinate at least 8 hours.
  6. Salt before cooking.

Marinade with mineral water

Ingredients for 2 kilograms: Champagne маринад

  • mineral water with gas – 0.5 liters;
  • onion – 3 pieces;
  • grains of cilantro – 1 tsp;
  • Paprika – 1 tsp;
  • dried tomatoes – 50 grams;
  • seasoning to taste;
  • salt.

Cooking process:

  1. To marinate delicious pork skewers, the pulp must be cut and put in a bulk bowl..
  2. Large shred onions, put to the meat, wait until he put the juice.
  3. When there is enough juice, add paprika, cilantro and tomatoes, mix well.
  4. Add spices.
  5. Pour mineral water over the products so that it completely covers them..
  6. Marinate for 10–12 hours, half an hour before cooking salt.

Milk marinade with vegetables

Ingredients per 1 kilogram: Milk с овощами

  • garlic – 5 cloves;
  • milk – 0.5 liters;
  • sweet pepper – 1 piece;
  • medium tomato – 1 piece;
  • onion – 1 piece;
  • carrots – 1 piece;
  • sugar – 60 grams;
  • spices and salt to taste.

Cooking process:

  1. Pour milk into a deep pan, add black pepper and sugar to it.
  2. Put the container on the fire and boil a little.
  3. Remove milk from heat and allow to cool..
  4. Pork chop, grate garlic.
  5. Put meat in milk and keep it for 9 hours..
  6. 2-3 hours before cooking kebab salt.
  7. Sweet pepper, tomatoes and onions cut into small pieces.
  8. Stringing skewers, you must alternate it with sweet peppers, tomatoes and onions.

Kefir marinade Universal кефир

Ingredients for 1.5 kilograms:

  • kefir with a fat content of at least 3% – 500 ml;
  • granulated sugar – 1 teaspoon;
  • onion – 4 large heads;
  • pepper, salt.

Cooking process:

  1. Grate two onions on a medium grater, cut the other two into large rings..
  2. Pork chop, put in a bowl.
  3. Add grated onions and kefir to meat.
  4. Add sugar and mix.
  5. Put onions on top of the rings.
  6. Marinating all night.
  7. 2-3 hours before cooking salt.

Classic vinegar marinade

Ingredients for 1.5 kilograms: Vinegar и лук

  • vinegar 9% – 4 tablespoons;
  • sugar – 1 tsp;
  • onion – 3 pieces;
  • water – 150 grams;
  • spices to taste.

Cooking process:

  1. Pork chop, grate black and red pepper.
  2. Shred onion with large rings and put to the meat.
  3. Dilute vinegar with cold water, add sugar, pour in shashlik.
  4. Mix everything, leave for 12 hours.
  5. 2 hours before cooking salt.

We offer to watch the classic marinating process in the video below:

White Wine Marinade

Ingredients for 2 kilograms:

  • white wine – 1 glass;
  • coriander – 1 tsp;
  • ground black pepper, peas;
  • Bay leaf;
  • salt to taste.

Cooking process:

  1. Cut meat, put in a bowl.
  2. Sprinkle with spices and pour over wine, mix everything..
  3. Leave in the refrigerator for 12 hours, stirring occasionally.
  4. Salt before cooking.

Marinade from sour pomegranate juice

Ingredients for 2 kilograms: Pomegranate сок

  • freshly squeezed pomegranate juice – 1 cup;
  • onion – 1 piece;
  • cloves, salt and pepper to taste;
  • parsley – 1 bunch;
  • basil to taste.

Cooking process:

  1. Cut pork and divide into 3-4 parts.
  2. Put the first part in the bottom of the dish, season with spices..
  3. Onions cut into large rings, put on the contents of the bowl.
  4. Top with the second part of the meat.
  5. Greens chop and sprinkle.
  6. So continue to lay out the pork until it ends..
  7. Marinating 8–12 hours.
  8. Salt before cooking.

From such a variety of recipes you are confused and completely confused?

It’s still necessary to decide!

And let’s listen to the recommendations of Stalik Khankishiyev, maybe they will push you to the right choice:

Useful tips for cooking kebabs

Why in many marinade recipes used aerated liquid?

Thanks to air bubbles, pork marinates faster and more evenly..

Sparkling water can be replaced by beer if you like its taste..

If you decide to use chicken for this dish and do not know how to pickle chicken for shish kebab, then the above recipes also fit you.

Feel free to use them..

And how to determine the readiness of kebabs?

For this you need to make a small cut, if the meat has released a clear juice, then it is ready.

Salad с сухариками, кукурузой и колбасойLooking for easy salad recipes, since all the old options are already fed up? Then here: Simple, but amazingly delicious salads with crackers and sausage.

For the feast perfectly marinated cabbage will fit. If you do not have it, then here you will find a variety of fast food recipes..

And here you will learn that there is a very interesting recipe for Ranch sauce, which you can easily cook. It is suitable for many dishes, including kebabs..

Tips on how to fry meat:

  1. The best wood for this dish will be a vine, acacia, cornel, beech, oak and most fruit trees. Do not use conifer varieties.
  2. You can not often turn the skewer, otherwise the meat will be too dry.
  3. Do not allow the appearance of flames.
  4. If during cooking the juice released from the pulp drips into the coal, then the skewer must be sprinkled with marinade.

Skewers in the modern interpretation suffered a lot of changes.

If the traditional product for it is lamb, then now many chefs are increasingly using pork..

Despite this, it is still necessary to adhere to the traditional rules of cooking this dish and then the kebab will turn out tasty, tender and juicy..

A little more final advice from a professional in the video: