Pork shish kebab in tomato juice recipe. Pork shashlik recipe in tomato juice Shish kebab recipe in tomato marinade

20.01.2024

Almost everyone loves shish kebab: after all, it is a completely unusual dish, which is associated with outdoor recreation in the company of close friends. When preparing for such an event, no one wants to lose face. Trying to prepare the most delicious barbecue, people are experimenting, creating new marinade recipes. One of the simplest is a marinade for shish kebab with tomato juice, although it also has complex and unusual variations. Despite the availability of the main ingredient of the marinade, meat marinated in it acquires a unique taste, remaining juicy and tender when grilled over charcoal.

Cooking features

There are many secrets to delicious barbecue. Masters willingly share some of them, others keep them secret, but it can still be argued that today everyone can cook delicious kebab, since the basic principles are open and well known. Many rules relate to the choice of meat and its preparation, that is, marinating. This is one of the most important stages, since the marinade significantly affects the taste of the finished kebab.

If you managed to purchase high-quality fresh meat for barbecue, then there will be no obstacles to preparing delicious kebab from it. Preference should be given to the meat of young animals, as it is more tender. It is important that the meat intended for barbecue is not frozen. The fact is that when defrosting, the structure of the meat is disrupted and it becomes less juicy. Such meat can be safely used for stewing, but it is completely unsuitable for grilling over coals.
The meat is marinated in order to soften the fibers and prevent the protein from coagulating during heat treatment. The inclusion of acidic foods in the marinade helps achieve this goal. This could be vinegar, wine, lemon juice. Even though tomatoes don't seem sour to most of us, they actually have the acidity necessary for marinating meat. Therefore, if you want to prepare the softest but most effective marinade, you can use tomato juice.
If tomato juice contains salt, you should not salt the meat. Otherwise, it is salted, but this is done immediately before frying. This is done so that the salt does not draw liquid out of the meat. For the same reason, it is best to use unsalted tomato juice for marinade.
You can make your own tomato juice from fresh tomatoes or tomato paste. In the first case, the tomatoes should be cut crosswise and placed in boiling water for a couple of minutes, then removed. Cool, peel and rub through a sieve or blend with a blender. Simply dilute the tomato paste with water to the desired consistency.
Never marinate meat in aluminum containers. This material releases harmful substances when exposed to acids. It is better to use glass, ceramic or enamel containers, and stainless steel utensils.
The marinade made from tomato juice is quite soft, so most often you have to keep the meat in it for quite a long time, leaving it in the marinade overnight. To speed up the process, vinegar, lemon juice, wine, and other products can be added to the marinade. Therefore, in each specific case, the time for marinating meat for shish kebab is determined based on the instructions in the recipe.

Marinade with tomato juice is more suitable for pork, lamb and beef. Poultry meat is marinated in it less often, although you can choose a suitable recipe for it.

A simple marinade recipe with tomato juice

pork – 1 kg;
onions – 0.2 kg;
tomato juice – 0.25 l;
barbecue seasoning – 15 g;
salt - to taste.

Cooking method:

Wash the meat, dry it, cut into pieces weighing approximately 50 g.
Sprinkle seasoning over meat. Stir.
Peel the onions and cut them into rings 3–4 mm thick.
Add the onion to the meat and stir.
Pour tomato juice over everything and mix again.

After this, the meat must be put in the refrigerator for 10–12 hours, or overnight. If the juice was unsalted, be sure to salt the pork before skewering it.

Recipe for spicy marinade with tomato juice

lamb – 2 kg;
tomato juice – 0.5 l;
apple juice (6 percent) – 100 ml;
ground nutmeg, coriander, black pepper - to taste;
salt - to taste.

Cooking method:

Prepare the meat by washing, drying and cutting into pieces.
Mix nutmeg, coriander and black pepper and rub the mixture over the lamb pieces.
Mix tomato juice with apple cider vinegar, pour this mixture over the meat, stir.

Lamb should be marinated in tomato juice for at least 8 hours. But the shish kebab will turn out tender, juicy and aromatic.

Marinade with tomato juice "Bloody Mary"

meat – 2 kg;
tomato juice – 1 l;
garlic – 2 cloves;
hot capsicum – 1 pc.;
vodka – 100 ml;
Worcestershire sauce – 5 ml;
lemon juice – 20 ml;
olive oil – 50 ml;
horseradish root – 10 g;
ground black pepper, salt - to taste.

Cooking method:

Wash the pepper, cut into rings, remove the seeds from the rings, as they are too hot.
Grate the horseradish.
Pass the garlic through a press and mix with horseradish.
Add lemon juice, oil and Worcestershire sauce and stir to combine.
Mix vodka with tomato juice.
After washing and drying the meat, cut it into 4–5 cm pieces. The marinade is equally suitable for pork, beef, and lamb.
Rub with ground pepper. Add the spicy mixture and hot pepper rings, stir.
Pour in tomato juice mixed with vodka and place in the refrigerator.

It is necessary to marinate pork or lamb in the composition prepared according to this recipe from 4 to 6 hours, beef - from 6 to 8 hours, or longer.

Marinade for shish kebab with tomato juice, wine and lemon

beef tenderloin – 1 kg;
onions – 0.5 kg;
tomato juice – 0.25 l;
lemon – 1 pc.;
dry red wine – 50 ml;
allspice peas – 8 pcs.;
bay leaf – 4 pcs.;
salt, spices - to taste.

Cooking method:

After washing and drying the meat with a towel, cut into medium-sized pieces. Sprinkle with spices and stir.
Squeeze the juice from the lemon, grate the zest and add it to the juice.
Mix juice with wine.
Dilute the resulting mixture with tomato juice.
Cut the onion into thin half rings, having first freed it from the husk. Use your hands to release the onion and add it to the meat, stirring.
Pour the sauce of tomato juice, lemon and wine over the meat. Place pepper and bay leaves on top. Cover with a plate and put in the refrigerator. Place a weight on top, such as a jar of water.

You can cook shish kebab from beef marinated in tomato juice in just 6–8 hours. The kebab from it turns out juicy and aromatic.

Marinade with tomato juice is suitable for shashlik of beef, lamb, and pork. It may have a different composition, which affects the taste and aroma of the finished dish. It is worth trying several recipes to choose the one that best suits your taste.

Calories: Not specified
Cooking time: Not indicated

List of ingredients:

- 1.2 kg. pork neck,
- 300 gr. onions,
- 1 tbsp. barbecue spices,
- 2.5 tbsp. tomato paste,
- 1.5 tbsp. salt,
- 4 tbsp. vegetable oil.

How to cook with photos step by step

1. The shashlik neck should not be too fatty or too lean. In this recipe, medium-fat necks with a layer of low-fat meat were used - it turned out to please all tasters. If you come across blatant pieces of fat, it is advisable to cut them out. Cut the pork into medium-sized pieces so that it does not dry out during frying and does not remain raw inside.

2. Peel the onions and cut them into halves of rings.

3. Place the pork pieces and chopped onions into one pan or bowl.

4. Add salt and barbecue spices to the pan. They may include a mixture of ground peppers, coriander, paprika, fenugreek, dried herbs (basil, thyme).

5. Put tomato paste in a saucepan and add vegetable oil - you can take refined or unrefined, with a characteristic smell and taste.

6. Mix all the ingredients with your hands, carefully crushing the onions so that they release their juice.

7. Place the pan with meat in a cool place. After a couple of hours, you can start grilling the kebab.

8. Thread the pork pieces tightly onto skewers and place on the grill over the coals.

9. After 10 minutes, you can turn the skewers over and fry the kebab until it is ready. This may take 25-30 minutes. To check the readiness of the meat, cut the largest piece with a knife right up to the skewer - if there is no pink juice, then the kebab is ready. Pay attention to this one too.

10. A quick delicious kebab is ready, serve it with a sheet of pita bread, vegetables, pickled onions, herbs and sauce. Kebab tastes better when it's hot. Bon appetit!

Author: Yulia Smirnykh

With the arrival of spring, an irresistible desire arises to sit with friends by the fire and certainly enjoy a juicy, tasty kebab with good wine.

Shish kebab is a very popular dish, therefore there are a lot of recipes for preparing shish kebab and marinade for it, as well as frying methods: from the grill to the frying pan.

You can marinate meat either in a traditional way or in a non-standard way, by adding honey to the marinade, for example. Each family has its own favorite marinade method, tried and tested over the years.

Today we want to offer you our family recipe for the juiciest kebab you have ever eaten.

To prepare the most delicious barbecue of your life you will need the following ingredients:

Pork neck (or rump) - 3 kg,
Onions with herbs - 2 kg,
Barbecue seasoning (any to your taste) - 2 packs,
Tomato juice (homemade only!) - to cover the meat completely,

We warn you that this recipe requires a long marinating time.

Sequence of cooking pork shish kebab in tomato juice.

1. Pork pulp, rinse under running water and cut into pieces.

2. We will cut the onion into rings.

Mix well and leave our meat for 8 hours.

4. Thread the marinated meat and onions onto skewers and place on the grill.

5. The most important rule for excellent juicy shish kebab is that you only need to salt the kebab during the frying process!

Since salt tends to open pores and absorb moisture, pre-salted meat a priori cannot be juicy.

Marinade is the main basis of properly cooked and tasty meat. By soaking in a variety of ingredients, the meat absorbs the best tastes and smells, becoming soft and juicy after frying. In addition, the marinade can give the meat a special, unique flavor and make it a delicious dish.

The warm season literally “drives” people out into the street and provides them with a great opportunity to regularly cook dishes over an open fire and coals: barbecue, shish kebab, grill.

It is prepared from pork (the neck is best, as it is more juicy and fatty than other types of meat), chicken, lamb, beef and even fish.

The marinade is the basis of the entire dish. If it is scanty or lightly salted, or if it simply doesn’t exist, the kebab promises to be simply unsuccessful.

How to marinate shish kebab to make the meat tasty and juicy? Onion marinades

There are many different and original marinades for barbecue, and everything is complemented by one most important ingredient - regular onions. This vegetable is able to envelop meat with its spicy aroma and highlight all its best taste qualities.

Onion marinade for shish kebab: recipe

There are several options for marinating meat for barbecue using onions:

First way.

For this you will need about 1 kilogram of onion per 3 kilograms of meat.
The onion is peeled and cut into large rings. All rings need to be disassembled.
The meat is washed, cut into characteristic large pieces, and placed in a kitchen basin.
Sprinkle with salt in the amount of 1 teaspoon per 1 kg of meat and a bag of 10 grams of black pepper.
Mix the whole mass thoroughly by hand.
After this, the onion rings are poured into the same bowl. Now you should try and mix the meat with onions with strong grasping movements, without fear of squeezing the juices out of the latter.
Stirring will distribute the meat and onions evenly in the bowl. Let the meat stand in this state for 30-40 minutes.
After this, fill all the meat with a one and a half liter bottle of clean sparkling water.
Such meat should still sit overnight in the refrigerator and only then be fried.
Onion rings can be strung on a skewer along with the meat.

Second way.

For three kilograms of meat you will need about a kilogram of onions.
It must be peeled and cut into slices.
All the slices are placed in a blender bowl and blended to form thick water.
The meat is cut into large pieces, salted at the rate of 1 teaspoon per 1 kg of meat and peppered with 10 grams of black pepper per 3 kg of meat in a kitchen basin.
After this, pour about half a glass of vegetable oil over the meat and mix the meat very thoroughly again.
Pour the resulting onion juice completely over the meat; it must be thoroughly mixed with the meat so that it covers each piece.
This kebab turns out to be very aromatic, not the least bit spicy and very juicy, and also has a golden brown crust.

Video: “Pork shish kebab in onion marinade”

Tomato marinade for shashlik made from tomato paste: recipe

Meat is exactly the product that goes well with tomatoes. Tomato sourness gently emphasizes and softens the rich fatty taste and together gives a wonderful combination. You can marinate the kebab in tomato paste or ketchup.

Tomato marinade is also great for beef. It is best to use tenderloin for beef kebab; it gives a delicate taste and is much juicier than other types of meat.

How to properly marinate shish kebab in a marinade made from tomato paste or ketchup?

Preparation of tomato marinade for shish kebab per kilogram of meat:

Meat - choose absolutely any meat (fatty or lean), 1 kilogram. Wash it under running water, cut into large pieces of at least 5cm. Place the meat in a plastic or glass bowl, season with 1 tsp salt and black pepper to taste, or take 1 tsp pepper.
Onion - You will need about 5 medium-sized onions, which should be peeled and cut into rings. The rings shouldn’t be too large, but they shouldn’t be too small either. Scatter the onions over the meat.
Tomato paste (can be replaced with ketchup, but then increase its amount two to three times) - no more than 3 tablespoons of paste, which must be diluted slightly with water until liquid (1/2 cup of water is enough). The resulting tomato sauce should be poured onto the meat and onions.
Wine - in this recipe it is best to use 100 grams of dry white wine, which should also be poured onto the meat
Lemon- 1 piece, you need to squeeze the juice out of it directly onto the meat. Choose the largest lemon.
Spices - at the end, throw a few peas of allspice and a couple of laurel leaves on top of the meat. All ingredients should be mixed with strong grabbing movements directly into the bowl.
Leave the marinade for at least 6 hours for impregnation and saturation.

This kebab should be fried directly with onion rings over moderate heat and do not forget to regularly turn it with the other side.

Video: “Shashlik in tomato marinade”

Marinade for shish kebab with dark beer: recipe

Dark beer makes an excellent marinade base for two reasons:

The ingredients of the drink perfectly complement and give variety to the taste of meat, adding new shades to it.
The gas bubbles that are present in the drink penetrate deep into the meat fiber, splitting it, as a result of which the meat becomes soft and juicy.

Making marinade from dark beer is not difficult and anyone can do it. Don’t worry or think that the taste can deteriorate in any way; all alcoholic alcohols will evaporate during frying and only a pleasant flavoring spice will remain.
This marinade is also welcome when marinating beef and pork steaks on a barbecue.

Beer marinade, marinating meat for barbecue and steaks in a marinade made from dark Pia variety

Preparation of marinade per 1 kilogram of meat:

Meat - washed, cut into large pieces (choose fattier meat, for example pork neck). Place 1 kg of meat in a tall dish where it will be convenient to marinate.
Beer - Dark beer is necessary because its taste is stronger and richer. You are free to choose absolutely any brand, but try not to go cheap or choose a low-quality product. To marinate 1 kilogram of meat you will need 0.5 liters of beer. It should not be immediately poured into the meat, but placed in a separate bowl, where it will be supplemented with the rest of the ingredients.
Mustard - This recipe requires mustard grains or Dijon. You need about 4 tablespoons, measure it and add it to the container where the beer is.
Rosemary - This is an aromatic spicy spice. Of course, it’s better to use a small bunch of fresh rosemary, but if you don’t have it or it’s not in season, dried rosemary will do—one bag. Rosemary is dipped into the beer as a whole bunch.
Spices - a mixture of peppers, peppercorns, allspice and salt - all to taste (or 1 tsp per 1 kg of meat salt and a mixture of peppers) is placed in beer.

All marinade ingredients are thoroughly mixed and the marinade is poured onto the meat. Mix all the meat thoroughly with your hands so that the marinade can coat every piece. It is best to leave this marinade overnight. Once soaked, the meat will become juicy, soft and with a rich “masculine” taste.

Video: “Shashlik in beer”

Wine marinade for shish kebab: recipe with dry white and red wine

Wine marinade goes better with fatty meat - pork neck. The wine thoroughly saturates each piece, softens the fibers, gives a pleasant gentle sourness and even pungency.

For pickling, you can use both red and white wine, but it must be dry. Sweet and semi-sweet wine will create the wrong effect and will not give the meat the expected taste.

Wine marinade is also perfect for chicken and beef, even the leanest types. However, if the meat is not fatty, reduce the amount of wine.

Methods for marinating kebabs in wine. Wine marinades for kebabs

Preparation of marinade for meat based on 1.5 kilograms of fatty pork:

Meat - washed and cut into pieces of 3-4 centimeters, placed in a tall bowl (not iron - iron oxidizes!).
Wine - dry red wine, not too tart and not fortified. You will need about half a bottle of wine (that's about 350 milliliters). The wine should be poured into a separate container.
Onion - the most common onion. For the marinade you will need 5 large onions, which must be cut into rings. The rings are placed in a bowl where the meat is “waiting.”
Spices - Spices should be added to the wine: pepper (it is better to use black pepper in addition to the aromatic mixture of peppers), nutmeg, coriander and salt (a small amount of 1 tsp per 1 kg of meat). Mix the spices with the wine and pour it over the meat.
Mix with your hands all the meat and leave it to marinate for at least 7 hours. Only during this time will it acquire a characteristic wine taste. There is no need to worry that the meat will be harsh, because during frying all alcoholic alcohols will evaporate without a trace.

The marinade can be made not only from red wine, but also replace it with white wine - white wine is especially suitable for chicken and turkey breasts, which can be baked over a fire.

Video: “A simple recipe for marinating meat in wine”

Diet marinade for barbecue: how to marinate meat for those who are on a diet?

Shish kebab can also be enjoyed by those who regularly follow a diet and low-calorie diet. Of course, in this case, a non-fatty type of meat is used, it could be:

chicken without skin (both breast, leg and wing)
turkey (breast, legs, wings)
rabbit
beef tenderloin

But even if such kebab is dietary, it requires a good and tasty marinade. Only then will the meat be juicy, soft and have a rich, pleasant taste.

The marinade should be left for a long time, about overnight, so that each ingredient penetrates deeply into each piece.

How to prepare a tasty and healthy marinade for lean meats?

Preparing dietary meat with a tasty marinade:

One chicken should be disassembled into pieces of meat using a sharp knife, remove the bones and remove the skin. Place the meat in a tall bowl, add a small amount of salt (allowed on your diet) and season with a mixture of aromatic peppers.
Cut 3 large onions into rings and add them to the meat, thoroughly mash the onion and meat with your hands so that the onion can release the juice.
In a separate bowl, prepare the marinade: 0.5 liters of low-fat kefir, add basil (fresh or dried) to the marinade, squeeze out a few cloves of garlic and a little freshly squeezed lemon juice. Mix the marinade thoroughly.
The prepared chicken meat is poured with the prepared marinade and thoroughly mixed in a tall bowl so that the meat is completely covered with the marinade and is evenly mixed with the onion.
This marinade must be left overnight in the refrigerator. The meat is fried along with onions.
The chicken fry quite quickly and as soon as you notice a golden brown crust, remove from the heat.

Video: “How to prepare a diet marinade for a diet barbecue?”

How to prepare lemon marinade for barbecue?

Lemon marinade can give meat a special sourness and citrus spice. Lemon marinade perfectly complements fatty meats and embellishes lean ones. Lemon marinade can be used for absolutely any meat; in any case, you will get a tasty and aromatic kebab.

Lemon marinade is perfectly complemented by fresh and dried herbs. This marinade can also be successfully used for grilling fish and seafood.

How to deliciously marinate meat in lemon marinade?

Preparation of lemon marinade:

To prepare such a marinade, the main ingredient required is freshly squeezed lemon juice. It can be squeezed out of one fruit.
The remaining pulp can be cut into slices and also added to the marinade
Add 1/3 cup (about 70-80 grams) of vegetable oil to lemon juice. You can use any oil you prefer.
Fresh basil will add a fragrant smell, which must be chopped into small pieces with a knife (one bunch will be enough).
Thyme will help complement the aroma, but it is not always possible to find it fresh, so use dried - 1 teaspoon will be enough.
The marinade should be salted and pepper to taste.
Peel 5-6 cloves of garlic and crush with a garlic press, add to the marinade.
Mix the marinade thoroughly with a whisk or fork. Cover all the meat with this marinade and stir to coat every piece.

The advantage of this marinade is that it marinates the meat quite quickly: just 2 hours will be enough.

Video: “Lemon marinade for barbecue”

How to prepare marinade for shish kebab in pomegranate juice?

Shish kebab marinated in pomegranate juice will be especially juicy and tasty. This kebab is capable of winning the heart of every gourmet and giving the meat an extraordinary flavor.
Pomegranate kebab has a pleasant sourness, sweetness and even a little spicy spice. In addition, meat soaked in juice will have an exquisite taste that will be complemented by the rest of the ingredients.

To make your marinade very tasty, you should use only natural and high-quality pomegranate juice, and not sugar nectar.

How to make a delicious marinade from pomegranate juice?

Preparation of marinade per 1 kilogram of fatty meat:

1 kilogram of neck or loin should be cut into neat, characteristic pieces and placed in a bowl for marinating.
5 large onions need to be chopped very, very finely and add all the onions to the meat.
The meat is thoroughly mixed with onions and salted at this time.
The meat is peppered and seasoned with paprika, nutmeg and coriander.
The meat is poured with pomegranate juice (about 0.5 liters). In this state, the meat should stand for at least 3 hours; the longer it is marinated, the stronger and richer its flavor will be.

Video: “Shashlik in pomegranate juice”

How to make a delicious marinade for shish kebab with garlic?

Garlic is one of the best spices that complements any meat perfectly. Garlic can be added to any sauces that are intended for pickling; it “feels good” in mayonnaise, soy sauce, onions, water, juice. During frying, garlic gives a piquant aroma and indescribable taste.

Preparation of marinade in the ratio per kilogram of meat with wine and garlic:

Pour 1 full glass of dry wine (red or white) into a bowl.
Add 4 tablespoons of mustard grains to the wine and mix thoroughly.
In a steppe or garlic press, chop 5 cloves of garlic and add it to the wine.
This marinade “tolerates” any aromatic herbs: basil, thyme, rosemary (both fresh and dried).
You need to add a small amount of salt and pepper (pepper mixture) to the marinade.

Preparation of aromatic garlic marinade for various meats

Preparation of marinade (in the ratio per 1 kilogram of meat) with garlic and mayonnaise:

The remaining ingredients for marinating are added to the meat prepared for marinating, salted and seasoned with peppers.
2 medium onions with 6 cloves of garlic are crushed in a blender and their juice is added to the meat.
Place 1 small spoon of mustard and 3 large spoons of any fatty mayonnaise on the meat.
The meat is thoroughly mixed and sent to the refrigerator for marinating.
2 hours before frying, take it out and fill it with a bottle of highly carbonated mineral water in order to break down the fibers and make it soft.

Video: “Marinade with garlic”

How to prepare honey marinade for barbecue?

The honey marinade is something special; it complements the meat and gives it an indescribable taste and aroma. Anyone can cook this kind of shish kebab and it is sure to please all family members. Honey goes well with onions.

How to prepare a marinade with honey for meat?

Preparation of marinade for 2 kilograms of meat:

2 kilograms of meat should be prepared for marinating
It is best to choose fatty meat (neck, but loin is also suitable)
The meat is cut into large pieces and mixed in a large bowl with salt and a mixture of aromatic peppers
The marinade is prepared separately
For the marinade, you will need about 0.5 kilograms of onion. It needs to be cleaned and blended in a blender until liquid.
Approximately 100 grams of honey should be melted in the microwave until liquid and warm (you should use only natural honey, not sugar syrup)
Add honey to the onion and mix thoroughly
Add 3 tablespoons of mild mustard to the mixture.
You can supplement the marinade with aromatic herbs if desired: thyme or rosemary
You can season the marinade with 1 teaspoon of paprika and squeeze a little lemon juice into the marinade.
Dilute the marinade with a small amount of any vegetable oil and add salt to taste

The meat should be marinated in this marinade for about 10 hours so that it is completely soaked and becomes soft and juicy after frying.

Video: “Honey mustard marinade for meat”

Dry marinade for barbecue, marinade recipe

Dry marinade involves the complete absence of any liquids in the meat. For marinating, you only need spices and onions. Onion juice serves as the main component that soaks all the pieces.

Preparation:

2 large onions should be chopped in a blender or very finely chopped with a knife and poured onto the meat prepared for marinating, which has been previously salted.
Sprinkle the meat with 1 teaspoon of red paprika and mix the meat again
You can season the meat with any pepper: a mixture or some separate type
Sprinkle the meat with another set of spices: 1 teaspoon thyme, the same amount of nutmeg and coriander
At the end, sprinkle the meat with vinegar (use apple cider vinegar) and mix everything thoroughly one last time.

For a dry marinade, only fatty meat that will not dry out in the heat is useful.

3min 90min 335 Meat What could be better than juicy pork kebab cooked in nature? Cooking pork kebab is not as tricky as it might seem. There are many options for marinade for barbecue, but it is the universal marinade made from onions and spices that is the simplest and helps the barbecue turn out tasty, juicy and soft.
Pork 1.5 kg. Onions 300 g. Salt 1 tbsp. l. Spices for meat to taste Prepare the necessary ingredients for the barbecue. We cut the meat into large pieces. Grind the onion using a blender or pass through a meat grinder. Place the pork and onions in a container and add salt and spices, mix thoroughly and leave to marinate for 3 hours. Thread the pieces of meat onto a skewer. Fry the shish kebab on hot coals until cooked, turning the skewers periodically. Juicy pork kebab is ready. Bon appetit!
5min 45min 604 Meat Barbecue is the key to a great outdoor recreation. There are many variations in the preparation of this dish. Beef shashlik in bacon is an original way to serve the dish, which turns out tender, soft and simply excellent. Bacon adds a special piquancy and pleasant smoked aroma.
All this can easily be cooked on a charcoal or electric grill in the country or at home. If you haven't made your choice yet, we can help you choose.

Beef 1.2 kg. Bacon 350 g. Onions 2 pcs. Salt 1 tsp. Ground black pepper 1 tsp. We wash the beef, dry it and cut it into large cubes. Cut the onion into half rings and add to the meat along with salt and pepper. Mix everything and leave to marinate for 5 hours. Cut the bacon into slices and wrap the pieces of beef. Thread onto skewers and place on hot coals. Cook the kebab until done for 40-45 minutes, turning the skewers periodically. Beef shish kebab in bacon is ready. Bon appetit!
3min 20min 383 Meat Chicken kebab with lemon in mayonnaise marinade is a delicious dish with a spicy taste that will not leave anyone indifferent. Here the kebab is fried on a home grill, but it can be cooked either outdoors or simply in the oven.
All this can easily be cooked on a charcoal or electric grill in the country or at home. If you haven't made your choice yet, we can help you choose.

Chicken breast 800 g. Lemon 1 pc. Mayonnaise 2 tbsp. l. Spices for chicken to taste Salt to taste Prepare the necessary ingredients for the barbecue. Cut the fillet into cubes and cut the lemon into slices. In a container, mix chicken, lemon, mayonnaise and spices. Mix everything thoroughly with your hands and leave to marinate for 2.5-3 hours. Thread the shish kebab onto skewers. Cook the shish kebab until done for 15-20 minutes. Serve to the table. Bon appetit!
2min 20min 256 Meat Wonderful chicken fillet kebab, cooked in the oven on wooden skewers, an appetizing dish that can easily diversify your menu, adding a twist to it. The soy sauce-based marinade used here gives the kebab its juiciness and softness.
All this can easily be cooked on a charcoal or electric grill in the country or at home. If you haven't made your choice yet, we can help you choose.

Chicken fillet 2 pcs. Garlic 2 teeth. Sugar 1 tbsp. l. Soy sauce 1 tbsp. l. Ground coriander 1 tbsp. l. Vegetable oil 2 tbsp. l. Salt to taste Cut the fillet into long strips. Soak the skewers in cold water. We string the fillet onto skewers with an accordion and dip it in a marinade of soy sauce, vegetable oil, chopped garlic, sugar, coriander, salt and pepper. Marinate for 2 hours. Place the kebab in a greased dish and place in the oven for 20 minutes, preheated to 200 degrees. After 10 minutes you will need to turn the kebab over. Chicken kebab in the oven is ready. Bon appetit!
20min 2hours.min Meat A detailed step-by-step description of how to prepare the dish “Shashlik in mint marinade.” Be sure to try it
All this can easily be cooked on a charcoal or electric grill in the country or at home. If you haven't made your choice yet, we can help you choose.

Pork 1 kg. Yogurt 250 g. Peppermint 1 bunch. Garlic 1 tooth. Worcestershire sauce 1 g. Salt ½ g. Sweet pepper 1.5 pcs. Grind mint with salt and garlic in a blender. Add Worcestershire sauce and yogurt and whisk until smooth. Cut the meat into cubes and pour in the marinade, let stand for 1-2 hours. Heat the coals. Coarsely chop the peppers and string them onto skewers, interspersing them with meat. Fry until done.
20min 240min Meat Pork kebab is an amazing dish, and there are a large number of marinades for preparing it. But I think the most common and popular way to marinate meat is to use a vinegar marinade. Your kebab will turn out very juicy, tender, just melting in your mouth, with a spicy taste. I will tell you how to cook a very tasty and juicy pork kebab with vinegar.
All this can easily be cooked on a charcoal or electric grill in the country or at home. If you haven't made your choice yet, we can help you choose.

Pork neck 2.5 kg. Onions 3-5 pcs. Apple cider vinegar 6% 5 g. Salt 1 g. Coriander 1 g. The pork neck must be thoroughly washed and then cut into medium-sized pieces. Peel the onions and cut into rings. And we remember the onion rings a little. Place the meat and onions in a bowl. Then add salt and ground coriander in a mortar. Then add apple cider vinegar and mix everything very well. Leave the meat to marinate for 2-3 hours. Thread the marinated meat onto skewers and fry until done on the grill or in a homemade kebab grill. And this kebab cooks very quickly, so keep an eye on it.
15min 180min Meat Your man won't resist! Delicious, simple and fast!
Happy May Day to you all!!! And we celebrated it at the dacha.
All this can easily be cooked on a charcoal or electric grill in the country or at home. If you haven't made your choice yet, we can help you choose.

Chicken 150 g. Lemon 0.25 pcs. Onion 0.5 pcs. Salt to taste Pepper to taste Mayonnaise 80 g. Rinse the chicken well, cut into portions, pour in lemon juice, salt, pepper, and add spices. Mix. Now finely chop the onion. (I used a double-tooth Berger grater for this), add to the chicken and add mayonnaise. Mix thoroughly and refrigerate for several hours. (I did this in the evening). You can now cook shish kebab on the barbecue grill. Since there was no such thing on hand, they made it on skewers. It turned out very juicy and very tasty.
15min 60min Meat Surprise your guests with an inexpensive, but very filling and tasty dish!
I really liked the chicken heart kebab, it’s especially good on a summer day.
All this can easily be cooked on a charcoal or electric grill in the country or at home. If you haven't made your choice yet, we can help you choose.

Chicken heart 1 kg. Mustard 2 tbsp. l. Salt to taste Pepper to taste Mayonnaise 300 g. Onions 4 pcs. We cut the onions into half rings. Mix these half rings into the washed chicken hearts. Roll the meat in the onion, sprinkle with herbs, salt and pepper. We throw mustard and mayonnaise into the bowl where we mixed it all. Stir them into the total mass and place the hearts in the refrigerator. Let them quickly absorb our marinade for an hour. An hour has passed, we take out the hearts. We put them on a spit and bring them to fry over a hot grill with coals. All that remains is to wish you bon appetit in advance.
Tomato paste 1 tbsp. l. Soy sauce 5 tbsp. l. Ground black pepper to taste Prepare the marinade. We don't have anything difficult ahead of us. We just need to mix all the ingredients, except the chicken, in the order that is most convenient for us. Chicken wings are soaked in the resulting marinade. For impregnation with marinade juice, you can allocate either half an hour - for the most hasty, or several times more time. The longer it takes, the more tender and better-tasting your kebab will be. Place the marinated chicken wings on a metal grill rack. In this form, we keep the wings over the coals for about 20 minutes or a little longer, turning the wings over and checking their frying. grill price at home
pork neck pulp 1.5 g. sweet pepper 1 pc. chili pepper 1 pc. tomato 1 pc. onion 1 pc. garlic 3 teeth. tomato paste 3 tbsp. l. salt, freshly ground black pepper to taste Cut the pork neck into shashlik pieces, preferably rectangular, for example 5x3x3 cm. For the marinade, peel and chop the sweet pepper, chili, onion and garlic as desired. Chop the tomato in the same way. Place all prepared products in a blender and grind into a homogeneous puree. Add tomato paste, salt and pepper, beat again. Place the pieces of meat in a container, pour in the marinade from a blender, mix thoroughly, close and refrigerate for at least 4 hours, up to 12. Shaking the pieces of meat from the marinade, thread them onto the skewers quite tightly. Grill over well-charred coals, turning very often, until cooked through, about 25 minutes. Serve the kebab hot.