Skewers in tomato juice: step by step recipes

Shish kebab is a popular meat dish, invented by Asian nomads. It consists of pickled pieces of pork, lamb or beef strung on skewers and fried over a bonfire. In today's publication, the most interesting kebab recipes in tomato juice will be considered.

With onions and spices

Pork marinated according to the method described below is incredibly tender and soft. It is thoroughly saturated with aromas of fragrant seasonings, and during frying it acquires a delicious ruddy crust. To make such a barbecue on your own, you will need:

• 3 kg of chilled boneless pork;
• 1 cup tomato juice;
• 5 medium onions;
• 4 tbsp. l refined vegetable oil;
• 1 tbsp. l rock salt;
• 1 pack of spices.

Any newcomer will easily cope with the reproduction of this recipe for pork skewers in tomato juice, most importantly, follow the recommended sequence of actions.

1. Washed meat should be cut into large enough pieces and put in a large saucepan.
2. The onions that were previously peeled and shredded with rings should also be sent there.
3. All this is poured with tomato juice, salted, and then supplemented with spices and vegetable oil.
4. At the next stage, the contents of the container must be pressed down and put into the refrigerator.
5. And after twelve hours, the marinated meat, mixed with onions, is strung on skewers and fried on charcoal.

With paprika and coriander

Pork skewers in tomato juice, prepared according to the technology described below, will surely appeal to both large and small picnic lovers. It turns out to be extremely soft and fragrant and combines well with fresh vegetables. To cook it yourself, you will need:

• 1 kg of low-fat boneless pork;
• 600 ml of tomato juice;
• 2 medium onions;
• 2 tbsp. l refined vegetable oil;
• 1 tsp hops-suneli;
• 1 tsp powdered paprika;
• half a teaspoon of ground coriander and black pepper;
• salt.

We start to cook:

1. Washed meat is cut into relatively large pieces and put in a deep bowl.
2. There they put pre-peeled and chopped onion rings.
3. All this is salted, and then supplemented with coriander, paprika, pepper and suneli hops.
4. At the next stage, pork with spices and onions is poured with tomato juice and vegetable oil, gently mixed and sent to pickle in the refrigerator.
5. After six hours, the meat with onion rings is strung on skewers and browned on smoldering coals, not forgetting to periodically turn it over.

If you don’t have the opportunity to go outdoors, you can simply bake such a barbecue in the oven.

With dried garlic

This soft and moderately sharp kebab in tomato juice will not leave indifferent even the most picky eaters. It has a distinct aroma, and under its appetizing crust hides tender meat. To treat them to your family, you will need:

• 2 kg of chilled not too fatty pork;
• 1 liter of tomato juice;
• 5 medium onions;
• 3 bay leaves;
• 1 tsp dry garlic;
• 1 tbsp. l spices for barbecue;
• salt.

Prepare it like this:

1. Washed and dried pork is cut into large pieces and put in a deep pan.
2. Quarters of peeled onions, salt, garlic and seasonings are sent there.
3. All this is complemented by bay leaves, poured with tomato juice, covered with a lid and left at room temperature.
4. Three hours later, meat and onions are alternately strung on skewers and fried on smoldering coals, constantly turning and pouring over the marinade.

With vodka

Despite the fact that alcohol is present in such a marinade for barbecue with tomato juice, it can be safely offered not only to older but also to growing meat-eaters. After all, alcohol completely evaporates during the heat treatment. To fry a delicious and aromatic barbecue, you will need:

• 1 kg of boneless pork;
• 50 g of quality vodka;
• 1 medium onion;
• 1 cup tomato juice;
• 1 tsp rock salt;
• spices (rosemary, dried parsley, oregano, coriander and pieces of paprika).

We start cooking:

1. The washed meat is cut into large pieces and put in a deep pan.
2. Onions, salt and spices are sent there.
3. All this is poured with vodka and tomato juice, mixed and left in the refrigerator.
4. After three hours, the pork is strung on skewers and fried on smoldering coals, without being lazy to periodically turn it over.

With red wine

This aromatic pork kebab in tomato juice is in harmony with vegetable salads and any savory sauces. Therefore, it will be a great addition to any picnic or holiday feast. To cook it, you will need:

• 1 kg of pork tenderloin;
• 300 g ripe tomato;
• 500 g of onions;
• 250 ml of tomato juice;
• 250 ml of dry red wine;
• salt and aromatic spices.

Prepare kebab like this:

1. Washed meat is cut into large pieces and put in a deep bowl.
2. Onion rings, salt and seasonings are added there.
3. Everything is carefully mixed, poured with tomato juice and red wine, covered with a lid and cleaned for a day in the refrigerator.
4. Twenty-four hours later, the meat is strung on skewers, alternating with onion rings and tomato slices, and fried on smoldering coals, periodically turning over so that nothing burns.

With vinegar

This delicious kebab in tomato sauce is so tender that it literally melts in your mouth. And the main secret of its softness lies in a special marinade. To cook it, you will need:

• 2 kg of chilled pork;
• 500 ml of tomato juice;
• 2 onions;
• 3 tbsp. l vinegar (9%);
• salt and fragrant seasonings.

Now you can cook:

1. Well-washed meat is cut into large enough pieces and placed in a deep pan.
2. Onion rings, salt and seasonings are sent there.
3. All this is poured with tomato juice, mixed, covered with a lid and cleaned in the refrigerator.
4. After seven hours, the meat is supplemented with table vinegar and aged in the marinade for another sixty minutes.
5. At the end of the indicated time, pieces of pork are strung on skewers, alternating with onion rings, and fried on smoldering coals, making sure that they do not burn.

With mineral water

Soft pork skewers in tomato juice, it is very easy to prepare. Therefore, the novice culinary specialist, who had never before dealt with similar dishes, can easily cope with this task. To fry it, you will need:

• 1 kg of chilled pork pulp;
• 1 liter of mineral water;
• 2 glasses of tomato juice;
• 3 medium onions;
• 20 g of fresh basil and dried cilantro;
• salt and fragrant seasonings.

The step-by-step process looks like this:

1. Well-washed meat is cut into relatively large pieces and sent to a suitable dish.
2. Onion rings, salt, herbs and seasonings are placed there.
3. Everything is carefully mixed with your hands, poured with tomato juice and mineral water, and then cleaned in the refrigerator.
4. After a couple of hours, the marinated pieces of pork are strung on skewers, alternating with onion rings, and fried on smoldering coals, carefully watching so that nothing burns out.

Reviews about kebab with tomato juice

People who at least once tasted such meat will forever remain its true connoisseurs. Thanks to the marinade made on the basis of tomato juice, it turns out incredibly soft and tender and literally melts in your mouth.

Appetizing kebab, covered with a golden crispy crust, harmoniously combined with many fresh vegetables or spicy sauces. Therefore, it has long been turned into an invariable attribute of any picnic or Sunday trip to the nearest lake.