How to cook kebab from boar? What kind of food is this? You will find answers to these and other questions in the article. Many centuries ago, a man made friends with fire and figured out how meat cooked over an open fire can be tasty. The cooking technology of this dish has remained almost the same today. How to make a delicious kebab from boar, we will tell below.
With wine
This dish is great for a large company who is going to celebrate an event. What do you need to have a boar kebab turned out delicious? Firstly, the romance of nature. Everyone knows that the most delicious barbecue can be cooked on charcoal and surrounded by greenery. Secondly, the meat of a young wild boar. Third, men's skillful hands. So you need the ingredients:
- 500 g of onion.
- 1.5 kg of animal meat (scapula, ham, neck).
- Four leaf laurel.
- 12 dense tomatoes.
- Salt (to taste).
- Dry red wine.
- Ground black pepper (to taste).
Cook this boar kebab like this:
- Cut the flesh of the boar across the fibers with pieces measuring 6x3 cm.
- Rinse the onions, peel and cut into rings.
- Season the meat with salt and pepper to taste, put in an enameled pan: first a layer of meat, then onion. Season everything with bay leaf.
- Pour the meat and onions with dry red wine, squeeze it with oppression and leave to marinate for two hours.
- Wash the tomatoes thoroughly.
- String four pieces of meat with onions on metal skewers, place a whole tomato in the middle.
- Fry the prepared kebabs on hot coals (it is advisable to use berry and fruit species of trees - apple trees, cherries, pears as firewood), avoiding flame. Kebabs are occasionally watered with the remaining marinade. To make the meat evenly fried on all sides, periodically turn the skewers.
- Serve the prepared kebabs with parsley and dill, ketchups, sauces, and dry red wine.
Tip: Pomegranate juice can be used instead of wine for marinade. Shish kebab is very appetizing.
With mayonnaise
We present to your attention an amazing recipe for barbecue from wild boar with mayonnaise. This is a very fragrant and juicy dish that everyone can make with their own hands. We take:
- 1.5 kg of wild boar brisket.
- 120 ml of mayonnaise.
- Three onions.
- 150 ml of soy sauce.
- 0.5 tsp ground black pepper.
- 1 tbsp. l salt.
Cook this wild pig skewer as follows:
- Wash the brisket, cut the skin and a little fat, leaving the same amount of fat and meat. Cut a piece into portioned cubes: small or large - decide for yourself. Place in a deep bowl.
- Peel the onions, wash and cut into rings, send to the meat.
- Add prepared spices, pepper and salt.
- Add mayonnaise. If you are cooking with sauce, pour it in at this point.
- Mix the entire contents of the container so that the meat is covered with the marinade. But do not overdo it, otherwise you can break onion rings. Leave for marinating for 5 hours. After a couple of hours, mix again.
- String meat in turn with onion rings and fry on the grill for about 25 minutes. Here, time depends on the heat of the coals!
- Serve the wild pig skewers hot, skewered, with herbs. Do not forget about side dishes and sauces.
Experienced chefs say that it is better to cook kebab from the brisket with streaks of fat. When frying, it will melt, its meat will “draw” into itself, becoming tender and juicy. Experts say that it is not worth cooking kebab from the pulp, otherwise it will be impossible to even bite it.
Mayonnaise is preferably used with a sour taste of vinegar. If you don’t have one, pour 2 tbsp. Of regular mayonnaise l vinegar 9%. As a result, during the pickling process, the meat will become softer.
With paprika
Few people know how to cook juicy and soft skewers of boar meat. We suggest you study the following recipe. Take:
- 1.5 kg of boar meat.
- 50 g of horseradish.
- Salt (to taste).
- 50 g of parsley.
- 300 g onions.
- Six tbsp. l vegetable oil.
- Paprika (to taste).
- Three tbsp. l wine red vinegar.
To prepare this dish like this:
- Slice the meat in portions. Usually they don’t wash it, but simply clean it from the films.
- Cut 200 g of onion and send it to a bowl with meat. Add wine vinegar, paprika and salt, oil and stir everything. Leave to marinate for half an hour.
- Put meat on skewers and cook barbecue on the grill. Some chefs do not recommend putting onions on skewers, as it burns and the dish turns out with bitterness. But you do as you like.
- Remove the prepared barbecue on a large dish, sprinkle with chopped parsley and finely chopped onions (100 g), season with horseradish.
Big game
If you decide to surprise your guests with homemade boar meat, use a thermometer. It is necessary for you to make sure that the internal temperature of your food has reached at least 160 degrees Fahrenheit. All parasites and bacteria are killed by such a temperature.
If you want to demonstrate your culinary skills to the general public, you can take part in competitions for cooking wild boar dishes. Such a competition is held annually in La Salle County, Texas.
The meat of wild boar among hunters is considered one of the most appetizing. Its meat is sometimes a little tough (depending on the age of extraction). You can solve this issue by holding it for a certain time in the marinade. By the way, it is best to use meat from the thighs of the animal.
With lemon
This recipe makes a wonderful kebab. You will need:
- 2 tbsp. l vinegar.
- Four onions.
- 2 tbsp. l vegetable oil.
- 1 kg of meat.
- 200 g of green onions.
- 400 g of tomatoes.
- One lemon.
- Salt.
- Ground black pepper.
Manufacturing process:
- Cut the meat into small cubes. Salt and pepper. Place in an enamel pan. Send crumbled onions into the same bowl, pour everything with lemon juice and vinegar. Cover and marinate for about 5 hours. Time depends on the rigidity of the meat.
- Fry meat on charcoal or in a frying pan (as you prefer). If cooking in a skillet, add lard or vegetable oil. If you cook on charcoal, the process will take about 15 minutes. String meat with onions and tiny pieces of bacon.
- Chop green onions and tomatoes. This will be a side dish to the barbecue. You can also cut the lemon into slices and decorate the plates with them.
Popular pickle
Shish kebab in vinegar with onions is one of the most famous options for creating this dish. There are many other marinades, but the one we are considering is consistently popular due to the simplicity of preparation, as well as the excellent result.
In such a marinade, barbecue has an attractive, familiar to all sourness. Onion gives added flavor notes.
The principles of creating a marinade
How to cook marinade with vinegar and onion for barbecue? Vinegar can be used as an essence or 9 percent. In the first option, you must be very careful.
For marinade onions, red or white is used. It can be crushed in a blender, on a grater or finely chopped. And another option is also possible: cut the onion into large rings and fry after marinating with the meat on the coals.
In addition to onions and vinegar, other seasonings are also used for such a marinade. Basically it is ground black pepper. You can also add red pepper and allspice, coriander, bay leaves, greens and dill seeds, basil to the marinade.
The way to create a kebab is very simple: the meat is cut in medium pieces, a marinade is prepared from spices, diluted vinegar, onion, salt, carefully mixed.
The meat in the marinade should stand for at least two hours. At the same time, it must be observed that it does not dry out, especially if the mixture is very acidic. You can add a little sugar for softness.
Kebab is fried on a specific grill or on coals, strung on skewers. The finished dish is served with pickled or fresh vegetables - cucumbers, bell peppers, onions, tomatoes, as well as white fresh bread.
Classic BBQ marinade recipe
Have you ever cooked marinade with vinegar and onion for barbecue? Let's look at another interesting recipe. You will need:
- 0.2 l of water.
- 1.5 kg of meat.
- 200 g of onions.
- 50 ml of lean oil.
- 10 ml of acetic essence 70%.
- Salt (to taste).
- 20 g of barbecue seasoning.
This dish is prepared as follows:
- Wash the meat and pat dry with a towel. Remove the veins and films, cut into pieces of 50 g.
- Peel the onion, cut into not very thin rings.
- Add onion rings and seasonings to the meat, stir.
- In a separate bowl, mix the essence of vinegar and oil, dilute this mixture with water.
- Pour the meat, mix.
- Cover the dishes with meat in a plate whose diameter is slightly smaller than the dishes. Place a can of water on top. Send this entire structure to the refrigerator for 6-8 hours.
According to this recipe, as a rule, pork is marinated for barbecue. But this marinade is also suitable for any other meat. Therefore, it can be called universal. Enjoy your meal!