Pork kebab recipes seek to know many housewives who want to surprise their guests and friends with unusual dishes. It is important to prepare the necessary marinade, choose meat, so that as a result, you can enjoy meat outdoors in the fresh air or at home in a narrow family circle.
Classic recipe
The pork kebab recipe must be known to anyone who plans to cook meat. Four servings require very few ingredients:
- one and a half kilograms of pork with fat;
- 500 grams of onions;
- three teaspoons of vinegar;
- three tablespoons of spices;
- half a tablespoon of salt.
First you need to cook the meat for pickling. For this, pork should be at room temperature, so it must be laid out in advance from the refrigerator. Before you chop the meat, it must be washed thoroughly. And when cutting, it is important that the pieces are not very large and not very small, but of approximately average size. Otherwise, large pieces may not fry whole, and small ones may turn out to be dry. Ideally, the pieces should be about 5 by 5 centimeters.
Now proceed to chop the onion. In the marinade, it plays an important role, as it impregnates the meat with its juice, making it incredibly tender. Cut it into half rings and add to the meat.
A little secret. If there is not much onion, but you want the meat to be juicy, you need to grate it.
Now we fall asleep about three tablespoons of spices and a half kilograms of meat and pour vinegar. Mix everything thoroughly, mash onions and meat. Cover the cup with cling film, leave to marinate for at least a couple of hours. You can put the meat in the refrigerator.
Now we string the meat on skewers so that they are tightly located to each other. Many recommend using wooden skewers for frying, it is convenient and environmentally friendly.
The classic pork kebab recipe in front of you. Do not turn the meat too often to maintain its juiciness. If the pork is well pickled, then cooked in a quarter of an hour.
How to choose meat?
Of great importance is how you choose meat for barbecue. It is important to use only fresh meat, it should not have traces of mucus, liquid or blood. Its color in the section should be bright red, and the surface should be only slightly moistened, the meat juice should be transparent in appearance.
Fresh meat can always be recognized by muddy juice, a smell that causes negative emotions. Such meat is definitely not worth buying, and it is not suitable for barbecue, even if slight signs of staleness are manifested. The smell of meat must be pleasant, this is one of the key indicators that indicates its freshness.
It is also worth paying close attention to the consistency of pork. Fresh meat must be very dense. To determine whether this is so, it is easy, you just need to press a finger on the incision. The pit that forms should quickly level out. If the freshness of the meat is in doubt, the pit will level out very slowly. This is one of the signs that you can’t get a delicious barbecue from this pork.
Indicates the freshness of meat and the consistency of fat. If the piece of pork is stale, then the fat will be sticky, unpleasant, outwardly matte. But if the meat is completely spoiled and poor quality, then its color will be gray-yellow, sometimes unpleasant mucus can even stand out. Buy only meat in which you are sure, then you will always delight your loved ones with delicious dishes.
Barbecue in the oven
To taste a delicious barbecue, it is not necessary to go to nature. If the weather is bad outside or there is simply nowhere to go, then you can use the pork barbecue recipe in the oven. To do this, take the following products:
- 500 grams of pork;
- four onions;
- two teaspoons of soy sauce;
- three cloves of garlic;
- three tablespoons of vegetable oil;
- salt, black pepper and spices to taste.
According to the recipe for barbecue pork, thoroughly wash the meat, dry it with paper towels and cut it into portions. We clean the onion and cut into rings, crushed garlic we squeeze in the garlic.
Put the meat in a bowl and add soy sauce to it. Remember that the sauce itself is very salty, so do not overdo it with salt. Add onions and spices and leave to marinate for three hours.
This is a recipe for a delicious pork shish kebab, guaranteed to please your guests. At the same time, you do not have to go far out of town to prepare it.
We preheat the oven, and at this time we put meat with onions on skewers. Grease a baking sheet with vegetable oil and put our skewers on it. Put in the oven on the middle shelf. According to the recipe for barbecue pork, in the oven you need to fry it for half an hour at a temperature of 200 degrees. After that, you need to turn it over and cook for another 30 minutes.
Kebab with vinegar
In this article we will also analyze the recipe for barbecue pork with vinegar, which is preferred by many experienced culinary specialists. Many people believe that it is vinegar that gives this dish a special and piquant taste. The following ingredients are required:
- one kilogram of onion;
- one and a half liters of water;
- two kilograms of pork neck;
- three tablespoons of vinegar;
- two tablespoons of sugar;
- ground black pepper to taste.
Using the recipe for barbecue pork with vinegar, you need to carefully chop the meat into portions, onions - in large rings, put everything in a pan. Pepper
In parallel, prepare the marinade. We mix water with sugar, vinegar and salt, pour meat and put it in the refrigerator overnight.
The next day we heat the coals, and we put the meat on skewers interspersed with onions. Fry until cooked. Before serving, you can sprinkle the dish with wine. This is one of the best recipes for pork skewers.
Kefir marinade
The pork barbecue recipe for kefir is preferred by many of those who like the meat to be soft, tender and juicy. This can be achieved by preparing the original marinade. Take:
- one liter of kefir with a fat content of 2.5%;
- two kilograms of pork;
- four onions;
- salt to taste.
We spread the meat on the working surface. It is best to use the neck, so you are guaranteed to get the most delicious and juicy skewers. We wash the meat and dry thoroughly with paper towels. After we cut into small pieces up to five centimeters thick.
Important tip: cut the meat across the fibers, and then along. The pork chopped in this way is transferred to a marinating container.
We clean four onions, cut into half rings and send to the meat. Remember, the more onions, the juicier your dish will turn out.
We season the marinade with spices to our taste, but do not salt. As spices, you can take spices for barbecue or pork, or a mixture of herbs. For example, Mediterranean, Provencal or Italian mixes are well suited. It would be nice to add black or red ground pepper. He will give the kebab a special highlight. We mix all the ingredients and try to distribute as evenly as possible between all pieces of pork.
Next, add one liter of kefir to the meat, mix everything again. Cover the container with a lid and send to marinate in a cold place for seven to eight hours. Half an hour before you start frying the barbecue on the grill, you can salt it. Do not do this earlier, otherwise the meat will become stiff.
We string pork on skewers and cook on smoldering coals, but not on an open fire. We spread the meat on the grill in a uniform layer and gradually turn it over until it is browned. To determine the readiness of the kebab, it must be cut. Pork should produce clear juice without bloody redness.
Ready kebab served to the table with herbs and vegetables.
Up the sleeve
By the way, if you don’t want to go out of the house anywhere, and the desire to taste the barbecue is strong, you can use not just the oven, but also the barbecue recipe in your sleeve. Pork in this case turns out to be so tasty and juicy as after the barbecue. Many will not even be able to distinguish homemade barbecue from cooked in nature.
Take a standard set of products: pork, onions, sugar, vinegar, spices, lemon juice, salt and pepper.
The meat should be cut into pieces, preferably beaten with a hammer, previously covered with cling film. According to the recipe for pork shish kebab, after that it is recommended to salt, pepper and beat it again so that the pork releases juice.
We put all the meat in a bowl and sprinkle with spices, finely chop one of the onions and mash in a bowl with the meat. We leave marinating for two to three hours, preferably in a cool place.
One hour before cooking, separately marinate the onions. To do this, cut it into half rings, pour into a bowl and pour boiling water, then add four tablespoons of vinegar, two tablespoons of sugar and a pinch of salt. If desired, lemon juice can also be added at this stage.
In a preheated oven, it is recommended to cook barbecue at maximum temperature. Put baking paper on a baking sheet. We cut the sleeve a little longer than the baking sheet itself, tie it on one side, put it in the baking sheet.
Put meat on top, but do not mix with pickled onions. We tie the second end of the sleeve, make a few punctures from above, and then send it to the oven for about an hour and a half. At the exit, the meat should be slightly fried.
Skewers on skewers
Many will be pleasantly surprised by the pork skewers recipe on skewers. It is not at all difficult to cook at home, because for it you will not even need skewers, which can not be found in every house. In general, you can do only skewers.
The recipe is simple, but those around you will reasonably be surprised. So, we need:
- 700 grams of pork;
- two onions;
- tomato juice;
- salt, pepper, spices - to taste.
It is important to pay close attention to the careful preparation of meat. Wash the pork by removing all excess moisture with paper towels.
Add salt, pepper, spices, as well as onions, previously sliced in rings. Pour in tomato juice. Alternatively, it can be replaced with finely chopped tomatoes. The meat should be allowed to be well-mannured, at least a couple of hours. During this time, prepare the skewers and preheat the oven to a temperature of 200 degrees.
Place a baking sleeve on a baking sheet and string portioned pork slices onto a skewer. Inside they need to be arranged so that they touch each other. Tie a sleeve and put in the oven for forty minutes. At the very end of baking, it is recommended to open the sleeve slightly so that the meat is slightly browned.
Serve this dish is recommended on lettuce with fresh vegetables.
Skewers in the pan
Pork kebab recipe in a pan is a great way to cook an original dinner at home in a relatively short time. Cooking it is very simple, so you can pay special attention to the design of the dish.
For several servings for a hearty dinner, we need:
- 600 grams of pork;
- five cloves of garlic;
- three onions;
- one hot pepper;
- two tablespoons of tomato paste;
- six tablespoons of tkemali;
- one teaspoon of sugar;
- half a teaspoon of salt;
- ground black pepper to taste.
It is noteworthy that for this recipe you can use absolutely any part of pork that is suitable for barbecue. For example, if you had a ham on your bones on hand, then you should cut the meat from it. For marinade, we choose tomato paste, onions, tkemali, garlic, hot pepper.
We cut the onion into thick rings, and the meat into standard portioned slices of four to five centimeters. Send it to a deep bowl, into which we add finely chopped hot pepper, garlic, grated, sugar, salt and spices. If desired, you can add coriander. Mix everything thoroughly.
Add tkemali and tomato paste to the pork, leaving to marinate for several hours. If time is running out, the kebab needs to be cooked urgently, let it stay in the marinade for at least 10-20 minutes. Pieces of meat strung on wooden sticks for barbecue, alternating with onion rings. Pre sticks are recommended to soak in water.
Fry a sufficient amount of vegetable oil in a pan until the meat is lightly browned on all sides. Skewers should be tasty, fragrant and juicy. This is a great way to treat yourself and your loved ones with an original and hearty meal for dinner.
Skewers with onions and vinegar
The pork kebab recipe with vinegar and onions is considered almost classic, but even when cooking it there are some nuances that are important to observe. Such a barbecue will be distinguished by a special acidity and a pleasant aroma. Marinade can be prepared for it very quickly, the meat will turn out to be tasty and juicy. It is worth noting that pork is considered so soft that you can cook it on charcoal without marinating at all. But only on condition that the meat is very fresh. If you want pork to have special shades of taste, then be sure to use various marinade recipes. For example, for this we need:
- two kilograms of pork;
- four onions;
- 100 ml of 9 percent vinegar;
- 200 ml of water;
- salt and spices to taste.
We cut the meat into small, approximately identical pieces, five by five centimeters. Cut the onion rings.
Mix the pork thoroughly with salt, spices and onions. Vinegar is bred in water and poured into meat. The marinade should completely cover the pork, the only way it is fully marinated. We leave it in a cool place for at least a few hours, and ideally for the whole night, so that all the slices of pork are soaked in juice. In the morning you can start grilling kebab.
Armenian version
It is believed that the Caucasian peoples are able to cook kebabs the best. Therefore, it is worth taking a closer look at the national recipes that they use. For example, the Armenian recipe for barbecue pork with onions is very popular. It is very similar to the classic recipe for this dish, but differs in its nuances and a small twist, which gives the kebab a special taste and aroma.
So, to cook a barbecue in Armenian, you need to stock up on the following ingredients:
- one kilogram of meat;
- 100 ml of cognac (this is the very unique ingredient);
- two tablespoons of wine vinegar;
- a pinch of ground cloves;
- spices to taste;
- a pinch of salt.
As you can see, the amount of ingredients is given per kilogram of meat. If there is more pork, then you need to proportionally increase the number of all components. The main difference between the recipe for this barbecue, of course - in the preparation of the marinade. The principle of marinade with cognac is similar to the preparation of wine-based marinade, the recipes are almost identical.
All of these products must be added to the meat and mix thoroughly. In the marinade, the meat should stand for several hours, at least three to four. In addition to cognac, a special ingredient will be cloves, which will give your barbecue a subtle but pleasant delicate aroma. Enjoy your meal!