Pork skewers with onion juice. Shish kebab in onion juice: a recipe with step by step photos

The most ideal option for the pork kebab there will be a neck . It perfectly combines juicy meat and fatty layers. What kind of pieces do you cut the meat into? Someone will say: "A big piece and the mouth rejoices" . The expression is not entirely correct in this case. If you make the pieces too large, then it is likely that your meat will burn on the outside, and the inside will be quite raw. Please note that when frying, pieces of meat will decrease by 15 - 30% . This happens due to the melting of fat and moisture. The meaning of the barbecue is that the meat is cooked at a decent temperature in a short time and a piece of meat should quickly reach readiness. It is easier to undercook a large piece of meat than a small one. Make the pieces so that they are comfortable to chew whole. Let's say it's about half your fist . It is also desirable to cut off large pieces of fat, because few people want to chew fried lard. We will consider 6 marinade options, but we will not talk about spices. People have different tastes and everyone is free to add what he likes. By the way, if you are a little tired of kitchen chores, and you are thinking about where to relax inexpensively, then welcome to the site using the link and you will learn everything about where you can really relax for a housewife for reasonable money - I advise.

Onion marinade

1. For the marinade we need:

• 1. 3-4 onions per 1 kg of meat.
• 2. 1-2 teaspoons of salt.
• 3. Black ground pepper.
• 4. If desired, any fragrant herbs and spices at your discretion.

Onion itself is added to almost every marinade. . It perfectly softens the meat and gives it a peculiar taste of "Shashlik". You can cut it in large pieces or rings, but not too small so that it does not fall on the fire later. From onions for marinade, only onion juice is needed so that it makes no sense to lay layers of rings . Chopped onions should hide our meat in a bowl. We cut the onion, press it so that it gives juice and thoroughly roll our meat in this juice. In addition to onions, salt and black pepper are standard. You can add any spices to your taste, this marinade can only be spoiled with spices with a very bright taste, such as cinnamon. We knead our marinade with meat and leave in a cold place for 2 hours.

As soon as I didn’t make barbecue, I always experimented with marinade and seasonings - I love this business.

With the advent of the auger juicer at home, I have already marinated the kebab in pure onion juice several times. The result is excellent, but every time you manage to do better.
Here are the latest tricks:

- tender lean pork (not the neck!). I take a fillet (carbonade), you can kidney part or tenderloin. Be sure to remove fat, films, veins, etc. as much as possible. First, I cut it across the piece (the fillet has the shape of a brick) in slices of 2 cm, then each slice along the long side into more bars of 2 cm. Oblong pieces are obtained, which are convenient to string.

- I squeeze the juice, and then filter it, stirring, through a fine sieve. The output with my juicer is somewhere around 60% pure juice. You need enough of it so that all your meat in the selected dish is covered with juice, and not tightly packed. Somewhere half a kilo of onions per kilogram of meat.

- I dissolve a couple of tablespoons of Russian mustard in the juice and pour the meat. Dishes glass or plastic. I send it to marinate in the refrigerator. Attention - do not overcook the meat in onion juice! Juice dissolves fibers very much, you can cook minced meat for chebureks inadvertently =) I put it on for about 10 hours. Much less - you will definitely have to dominate it with your hands, as in the recipe in the article. But this is not very good, because. we will squeeze out the juice with which the meat has been soaked.

- Then the juice is drained, but without much pressing of the meat. Then oil and spices are added, mixed. Tried sunflower and olive, I liked the latter more. The last time I took ground black, white and allspice in a mortar, a little tarragon and rosemary. The amount of spices is proportional to the time the meat spends in the oil. We fried some almost immediately - and the spices were barely noticeable, and some the next day - and the meat was quite spicy. Pepper was about a dessert spoon for three kilograms of meat. I didn't add lemon, as in the recipe above, but I'll definitely try it.

- Salt - before putting on skewers and frying for 10 minutes, you can’t argue with that. We put on the meat (which we have in small cubes) - stringing along, quite tightly. I marinate the onion for frying with rings separately. For half a liter of hot water - a tablespoon of salt, sugar and 4 vinegar - marinate as much as meat. If we eat shish kebab from skewers, we alternate onions with pieces of meat, just don’t make large diameter onion rings, they will definitely burn - ideally, they should be even with the meat, small ones. And if you eat from plates, it is better to fry the onion on a separate skewer.

— And, finally, the frying itself. The heat must be strong! (we check this way - for a maximum of 2 seconds, hold your hand at the level of the meat). This heat will be immediately after the coals are ready and you have leveled them. But there may be nuances with the depth of the barbecue, wind, etc.
Meat (we have it low-fat, as you remember) - be sure to water during frying. I turn 3-4 times, and water 2-3. And, of course, I water it with delicious beer =) Yes, don't water it over the coals, knocking down the heat. Remove each skewer and water away from the grill. And the heat must be maintained by turning the coals once or twice and waving with an improvised tool during the frying process. The readiness of the meat is determined by tasting, which is the invariable prerogative of the chief of shish kebabs. As in drinking the beer left over from watering =)

A classic kebab should be juicy, not everyone can cook it like that. The secret is in the marinade and the quality of the meat. Marinating pork skewers in onions is ideal for those who want to cook without vinegar. Such meat is obtained without acid, only the natural taste and softness of pork.

General steps for making pickling in onions:

1. We take an ordinary onion and grate it, you can pass it through a meat grinder or grind it in a blender - there should be a lot of juice.
2. We add spices, a little salt and completely fill fresh pieces of pork with this gruel.
3. Leave to marinate for 6-12 hours. The time depends on the mass of meat, the thickness of the cut and the piece that is taken from the pork carcass.

If we talk about how much onion is used for barbecue, we can say that a lot. More specifically, in a ratio of 1:1. You can take a little less vegetable if it is a burning bitter onion. It is this bitterness that at the end of cooking will turn into a tender juiciness of the finished dish.

For cooking, it is better to take a neck or tenderloin for chops, a spatula is well suited. You can fry pork on skewers or using a BBQ grill. The main thing is that there should be no open fire, but only smoldering coals. Shashlik is best served with tomato sauce or sour cream and garlic, but it already depends on your preferences.

About additions. Pieces can be marinated with pork bell pepper, broccoli or large cloves of garlic. All this is then baked on a grill and served as a side dish.

To cook barbecue in onion marinade, we need 12 hours, the number of servings is 5.

Taste Info Meat second courses

Ingredients

• the pulp of the back of the pork - 2 kg;
• onion - 800-1000 g;
• salt, black pepper - to taste;
• hot red pepper - to taste.

How to cook onion marinade for pork barbecue (on the grill)

Peel the main ingredient of the marinade - the onion. Rinse. Grind through a grater or grind into a pulp with a blender.

Rinse the meat in cool water. Wipe with napkins. If there are veins and a lot of fat, you can cut off a part.

Cut the rest into slices about 2 cm thick.

Place the cut in a large bowl. Put the grated onion on it. Sprinkle generously with spices and salt on top.

Mix thoroughly. Leave to marinate. First on the table for 20-30 minutes. Then cover with a lid and refrigerate for a few hours. Better for 6-10 hours or overnight. How much pork skewers are marinated in onions depends on how soft the finished dish will be and how long it will be baked.

Arrange the meat pieces in a single layer on a wire rack. Additional salt or pepper is no longer necessary.

Simmer the pieces over the heat of coals. Turn the grate periodically.

When the kebab in the onion marinade is fried, remove it from the grill. It is convenient to help yourself with a fork or a special long spatula. It will turn out delicious if you serve a hot treat with fresh spicy herbs. Bon appetit!

Onion marinade for pork skewers

Of the many possible ways to marinate kebabs, the onion marinade for pork kebabs is 100% successful in the end result. And this is regardless of the selected part of the meat carcass. Of course, it is preferable to take more fatty pork pieces - the neck, the back. But even the most unfavorable piece for barbecue after pickling becomes soft and juicy.

Ingredients:

• fresh pork - 1.2 kg;
• onion heads - 1 kg;
• spice mix for meat - 2 tbsp. l.;
• rock salt - 1/2 tbsp. l.;
• sunflower oil - 1-2 tbsp. l.

Cooking:

For the marinade, we need a lot of onions, preferably not old, but young, so that it is juicy. Onions need to be peeled and washed. For a kilogram of meat, you will need about a kilogram of onions. Three onions on a coarse grater, you can cut it into four parts and pass through a meat grinder so as not to suffer with a grater. Even easier - use a blender chopper.

We take a fresh piece of pork, usually in stores it is called for chops. The meat is covered with a layer of fat so that it is not dry, but juicy. We wash cold water pork and wipe a little with napkins to remove drops of water. With a wide sharp knife, we cut the meat into strips, and then into pieces, they should all turn out the same - about 5 centimeters by 3. If taken large piece, for example, necks or shoulder blades, we do the same - we wash, dry. And then cut into medium pieces - 40-50 grams each.

Pour all the chopped meat into a large bowl or pan, where we will marinate it. You can first lay it out on a baking sheet so that it is convenient to rub the pork with spices and salt. You can add any seasonings, the main thing is that they are fragrant and combined with meat. Separately, you can add ground oregano, paprika, black pepper. I like to buy a mixture of spices for meat from Caucasians, they mix all the spices themselves and sell them in a bag.

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Fill pork with onion gruel. We mix with our hands. It is important that the onion juice envelops all the pieces.

Let pork skewers in the bow will stand on the table for half an hour, and then transfer it to a cool place, such as a refrigerator. The longer the meat marinates, the softer it will be. Usually they marinate it in the evening, and in the morning you can already go to nature and fry kebabs.

When the time comes, you can pour the meat into a bag so that it is convenient and easy to transport it. We kindle a fire from the firewood of fruit trees and wait for coals to form. The meat can be strung on skewers or put on the barbecue grill, fix them well so that when turning the meat does not fall out.

Spray a little grate sunflower oil so the pieces don't burn. Place over hot coals. Fry the pork until nicely browned. Keep an eye on the fire so nothing burns. We sometimes turn the grate over, extinguish the open fire with splashes of water.

After a while, the meat is fried with us, put it on a plate. Pork is unusually juicy.

Garnish with fresh basil or any other herb. Delicious served with a vegetable side dish.

• If you want to cook kebabs on skewers, cut the meat into small pieces. Turn the skewers frequently while baking to ensure the dish cooks evenly.

Onion marinade for barbecue is rightfully the most classic and most budgetary of all types of marinade. I added lemon at my discretion, since I had to marinate the meat in the shortest possible time. In general, know that there are two types of marinade: urgent and long. In the first option, acid is always added: lemon or orange juice, lime, vinegar or acetic acid, kefir - it contains lactic acid. It is impossible to simmer meat in such a marinade for more than 4 hours! It will turn whitish, all the blood will come out of it, and you will lose the taste of the dish. In a long marinade: in mineral water, in onion puree, in soy sauce and mustard meat can be left at least for a day, but in the cold. You can even freeze it in such a marinade.

I suggest you create an urgent onion-based marinade - in 2 hours, the pieces of meat will be completely ready for frying on the grill or baking on charcoal.

So, prepare all the necessary ingredients. Use a large onion or 2 small ones, as you need to mash it and cut the onion rings.

Peel the onion from the husk, rinse in water and cut half a large onion or 1 small onion into wide rings. Set the cut aside.

Now proceed to the hardest part of preparing the marinade - rubbing the remaining half of a large onion or 1 peeled small onion on a fine grater. You need to get onion puree. I recommend turning on the hood or making the husband or other family member rub.

After that, squeeze the juice from half a lemon - this liquid is enough to marinate 1 kg of pork meat, beef, lamb, etc.

Rinse the meat, peel and cut into portioned cubes in a container.

Put the onion puree on it and carefully rub it into the meat with pressure, stirring.

Put onion rings, salt and pepper to taste, pour in lemon juice and mix. Leave for 1-2 hours in the cold.

After the specified time, put the pieces of meat on skewers alternately with onion rings.

Your barbecue in onion marinade is completely ready for frying! Serve with washed green onions. Happy you!

It is necessary to marinate kebab with onions only in the evening! If you don’t have so much time to wait, then you should choose a different marinade recipe.

1. Peel, wash, cut the onion into four parts and pass through a meat grinder or how I grind in a blender.

2. I had to make pork kebab from the back, the neck was not in the store. Cut the meat into medium pieces across the grain.

3. Add spices to taste to the meat, I put dried parsley, dill, basil and oregano, and also added black pepper. Attention, do not put salt at this stage!

4. Now you can pour all the ground onion into the meat and mix it well with your hands. Leave the marinade to stand from evening to night.

5. In the morning, when you reach your resting place, you can start lighting a fire or barbecue to get enough coal for barbecue.

6. Two hours before frying, remove all the onions and bay leaves from the meat and salt it well.

7. Put the pickled meat on skewers. You can also take fresh peel and cut into rings of fresh onion and alternate with meat, or simply stick onion gruel from the marinade on top of the meat put on skewers, it also works very well (I made one skewer for testing and did not regret it).

8. Next, put out the fire, lay out the coals evenly and cook the barbecue in the heat. Separately, drain the marinade juice into a plastic small bottle, add vinegar and, if necessary, water, this is necessary to spray on top of the meat so that it does not burn and is juicy.

Enjoy your holiday with a fun company in the fresh air! And remember that Monday will start the way you spend the weekend, so go for the pork skewers and onion marinade.