So, we’ve decided on the part, and now I’ll tell you how to marinate pork kebab in vinegar 5 - 9%, which will make the meat very soft, tender, and easy to chew.

For this I use apple cider vinegar 5%. But you can also use synthetic vinegar 9%. Meat marinated in it produces the most tender kebab, which will fly off the skewers in the blink of an eye. Even children love this kebab.

Ingredients:

• A spatula weighing 3-4 kg. (the shish kebab will yield approximately 2-3 kg.)
• Onions 2-3 large onions.
• Ground allspice 1 tsp.
• Ground black pepper 1 tsp.
• Salt to taste.
• Apple vinegar 5-9% 120 ml. (a little more than a glass).

How to marinate pork kebab in vinegar 5 - 9% - photo recipe:

I don’t try to overload the meat with different seasonings, since I love the taste of the meat, shaded by pepper and onion. All multi-component seasonings, in my opinion, are created in order to make an average kebab from low-quality meat. I don't understand this kind of approach. We are used to eating meat that looks like meat, onions that look like onions. But I don’t want to eat pieces that taste strange, so spicy that you wonder what they’re made of.

We always make shish kebab ourselves, since store-bought kebab in vacuum packaging is cheaper than a piece of pork. Which makes you wonder what's really inside?

So, cut the onion into large rings.


We disassemble the shoulder blade with a sharp knife, leave the bones for the soup, and carefully place the even pieces of meat in a deep bowl. Salt and pepper. Add apple cider vinegar.


Mix all the ingredients so that the salt, pepper, and onion lie evenly among the pork meat pieces. The meat is ready to marinate. Place it in the refrigerator for 3-8 hours.

If you are going on a camping trip that involves a long journey, then put the kebab in this form in a bag, then in the freezer for a couple of hours, if possible. And when you're on the road, use a cooler bag that will definitely keep your kebab safe and sound.

If you don’t have one, then you can put a couple of bags of ice or bottles of ice-cold well water next to the bag containing the marinated shish kebab.


Thread marinated pork kebab in vinegar onto skewers, alternating with onions, or place on a grill, also alternating with onions, then fry over hot coals, not over a flame, turning often. If the coals periodically flare up into flames, lightly water them with clean water.

An important event is coming up and you should think ahead to decorate the festive table, come up with original dishes and surprise your guests? The easiest way is to serve the most tender pieces of meat to the table. Several options for marinating meat in vinegar are discussed in this article. You can marinate meat in vinegar for various purposes, such as to soften it, eliminate an unpleasant odor, or to protect the product from spoilage.

Vinegar marinade is quite simple to prepare. For its preparation, vinegar of any choice is used, but it is important to know that balsamic, apple, fruit and berry vinegar will add sweetness; wine is a little bitter; The vinegar essence must be diluted with water. In most cases, onions are added to the marinade with vinegar. This is the most common vegetable used to make marinade. Onions can be added directly to the marinade itself, it is advisable to dilute the vinegar with water, or place it between layers of meat.

It's summer, it's time for barbecue. To prepare a marinade for barbecue, you need the meat itself, onions, vinegar, water, and a saucepan or basin for marinating. Instead of vinegar, it is best to use freshly squeezed lemon juice or lemon zest. Use no more than 9% vinegar. Place the chopped meat in a saucepan. Add salt, pepper and other spices to taste. It could be basil, coriander, bay leaf. Also add sunflower oil, but just a little bit.

The next step is to prepare the onions. Cut the onion as desired - large or fine, into rings or semicircles. Mix the contents thoroughly. Add vinegar, taking into account all the information mentioned above. Move carefully again. In order for the meat to be soaked as best as possible and quickly, you should cover the meat in the pan with a lid, and place a heavy object on top, pressing down on the meat. If you don’t have enough time, you can keep the meat for three hours, but at room temperature, if you have enough time, you can leave the meat overnight, after placing it in the refrigerator.

In order to prepare a marinade for meat, you can follow the same principle as when preparing a marinade for shish kebab. You need to cut the meat into portions of the desired size. Prepare the marinade - mix all the necessary ingredients: vinegar, onion, salt, pepper and other various seasonings. Place the meat in a pre-prepared container and pour in the marinade. Place the meat in the refrigerator, and periodically remove it and stir.

It is strictly forbidden to keep meat at room temperature for a long time, it will be spoiled. It is also not recommended to keep meat with the addition of vinegar in the refrigerator for more than 4 hours; the meat will be tough and strongly reek of absorbed acetic acid. Cooked meat can be prepared for storage. To do this, you need to fry or boil the meat with the addition of vinegar. And fresh meat marinated in 5% vinegar is stored in a cool, dark place in tightly closed jars for up to one month.

It’s hard not to be tempted when you catch the delicious aroma of meat grilled on the grill on the street. And it doesn’t matter whether it’s the result of the work of kebab masters from a restaurant or a masterpiece from a neighbor in their summer cottage. Today we will tell you a recipe for a delicious picnic dish - we will teach you how to prepare a marinade for pork kebab with vinegar. Now let your neighbors envy you, and let your household admire your culinary skills.

Pork is a soft and fairly fatty meat, perfect for grilling over an open fire. Beef, for example, is tough and is more suitable for long-term cooking or cutlets. Cooking beef dishes on skewers or on a grill so that it turns out delicious is something only professionals can do. Chicken, especially the breast, is light and nutritious, but when fried over an open fire it turns out a little dry. Pork, on the contrary, in the process of open cooking loses excess fat, is perfectly saturated with it, acquiring a special consistency and delicate taste.

Do not use meat taken from the freezer to prepare this Caucasian dish. Also remember that a dark, rich shade indicates an old and hard product. A bright red color indicates the presence of artificial dyes.

A high-quality product is light pink, elastic, has a glossy tint and a mild neutral smell. The best part of the carcass is the neck. It is also possible to cook brisket, loin, and tenderloin from the lumbar region. Choose pieces with thin layers of fat. Do not chase fresh meat, it will come out tough, as it needs to rest for a certain time. The purchased pork is cut into medium-sized pieces. Now you can start marinating the meat in vinegar.

How to cook

A high-quality marinade for pork shish kebab is easy to prepare. Its main ingredient is vinegar essence. The meat will become perfectly soft after you have been able to soak it for a certain amount of time. To properly marinate onions and pork skewers, you need to know the secret, which lies in the proportion of components: water, vinegar essence and sugar. Follow the marinade recipe, take as much product as indicated there.

If you dream that everyone in the area will admire your skill, take your time, take your time, and do not remove the components before three hours. Only after this can the barbecue meat be sent to the fire. There is no need to soak quickly - the dish will turn out tough.

Marinade for shashlik with vinegar (also called “Soviet-style marinade”) is made from the following ingredients (per 1 kg of shashlik):

1 kilogram 300 grams of pork (300 grams are lost during the frying process).
4 tablespoons of vinegar essence 70%.
One teaspoon of sugar.
Onions for shish kebab (3 heads).
8 tablespoons of water.
A little salt, black pepper.

Now let’s describe the classic recipe for pork kebab with vinegar. First you will have to cut the meat into pieces of 5–7 centimeters, removing the film and veins from the surface. When you salt and pepper, do not overdo it - it is better to add additional seasonings to the finished dish. Add the onion (cut the onion into fairly large rings). Separately prepare a mixture of water, essence, sugar. Put everything strictly according to the recipe, without adding “by eye”, otherwise the taste will be hopelessly spoiled.

Pour the marinade over the meat, leave it covered, under a load. Refrigerate for up to 20 hours and then skewer, enjoying the divine smell and later the delicious taste. The question of how long you need to marinate pork kebab with vinegar and onions is an open question. Choose the optimal marinating time based on experience, as soaking pork skewers in vinegar does not have a universal answer.

Cooking onions separately

If there are people in your company who don’t really like onions, then you can make separately marinated meat and separately marinate the onions for the kebab. At the picnic, everyone will eat what they want. Anyone can pickle delicious onions for pork or any other dish. Sour cream with seasonings, wine, mayonnaise, and mineral water can be used as a marinade. But we advise you to use the classic recipe and marinate the onions in vinegar, just like meat.

Let's describe the recipe for pickled onions. You will need the following ingredients:

• Onion (white or red) – one piece.
• Vinegar essence 70% - 4 tablespoons.
• Sugar – 1 tablespoon.
• Salt – 1 teaspoon.
• Water – 250 ml.
• Dill.

The prepared components are soaked in a liter jar or other deep container that can be tightly closed with a lid. First you need to lay the onion cut into half rings. Dilute water and essence - we dilute the onion with this marinade and vinegar. Add the rest of the ingredients. Stir, but ensure that all components retain their shape. Now you need to close the lid and soak the dish for half an hour. That’s the whole secret of onions diluted in vinegar!

If you only have the product from the freezer, then to make a shish kebab in vinegar from it, simply leave the meat on the bottom shelf of the refrigerator, avoiding express defrosting methods. Do not speed up the process with boiling water, do not use a microwave - the product should melt on its own.

Forget about aluminum and plastic containers - pork marinade in vinegar loses its taste in such containers. Wooden containers are also bad. It is better to marinate pork kebab in vinegar in a glass, enamel or ceramic container (jar, ladle, basin, pan).

When preparing the dish, try marinating some of the meat overnight, and some a couple of hours before frying. This way you can create your ideal “personalized” recipe by simultaneously comparing both options based on the results of preparation.

You can add extra sophistication to the dish by using special secrets. For example, pork in balsamic essence will turn out to be especially tender and aromatic, with a sweetish tint of taste worthy of true gourmets. It is perfect for you if you decide to cook pork kebab in the oven rather than on the grill.

By marinating kebab in apple cider vinegar, you will get a juicy and tender dish. The essence should be added in a diluted form (you need to dilute vinegar with water in a ratio of 1:2) 3-5 hours before heat treatment. You also first need to keep the soaked meat with onions, pepper and salt in a cool place overnight. Just remember - pork in apple essence has a taste that is not for everyone.

Marinated pork kebab in wine essence will acquire additional softness. According to this recipe, pork is marinated in vinegar for no more than 2 hours. The main thing is to be sure to water and soak the dish only with a high-quality product, without meat flavorings, fragrances or other chemicals.

So, we have given you a simple recipe for a great summer dish. Have a nice picnic and great mood! Next time we will tell you how to properly make pork kebab without vinegar. A barbecue marinade without vinegar (for example, with mineral water, wine, kefir or mayonnaise) will also help soften the meat well and give it an amazing flavor. Finally, we recommend watching a video that will clearly show how to properly prepare the best summer dish for picnics:

Shish kebab marinated in vinegar and onions is one of the most common options for preparing this dish.

There are many other marinades, but vinegar and onion marinades are always popular due to their simplicity and excellent results.

Shish kebab in such a marinade has a pleasant, familiar sourness, aromatic, tender, and the onion adds additional flavor notes.

General principles for preparing shashlik in vinegar and onion marinade

Various types of meat are suitable for this dish. This is both lamb, traditional for Caucasian kebab, and an adapted Russian version - pork. Beef, poultry, rabbits and even liver can also be prepared as kebabs in a vinegar-onion marinade.

The main condition when choosing meat is that it should not be too lean. If there is practically no fat in the meat, vinegar will dry it out and make it very tough.

For marinating with vinegar, it is permissible to take tough meat. Of course, these should not be tough parts of an old animal, but beef, for example, which is not particularly soft, will be quite good after such preparation.

Vinegar can be used in the form of essence or 9%. In the first option you need to be extremely careful. When adding vinegar to meat, it is advisable to dilute it with water. You need to be especially careful when handling vinegar essence in terms of personal safety. Acetic acid is a rather caustic substance, so if it gets on your skin, you should rinse the area well with water. Do not allow acid to enter the digestive tract, do not taste it.

White or red onions are used for marinade. You can grate it, in a blender, chop it finely and add it as part of the sauce. Another option is to cut it into large rings and, after marinating, fry it on coals along with the meat.

In addition to vinegar and onions, other seasonings and spices are also used for this marinade. This is, first of all, ground black pepper. You can also add allspice, red pepper, bay leaf, coriander, dill seeds and greens, and basil to the marinade.

The method of preparing shish kebab is simple: The meat is cut into small pieces, a marinade is prepared from diluted vinegar, salt, spices, and onions, and mixed thoroughly.

It is advisable to leave the meat in the marinade for at least two hours, longer if possible. At the same time, you need to make sure that the meat does not dry out, especially if the mixture is too sour. For softness, you can add a little sugar.

This kebab is fried over coals, strung on skewers, or on a special grill.

The finished dish is served with fresh or pickled vegetables - onions, cucumbers, tomatoes, bell peppers, as well as fresh white bread.

A simple recipe for cooking pork for barbecue in a vinegar and onion marinade

This method can be used when there is not much time before preparing a dish, and the ingredients are simple. The main thing is that the meat should have light fat. Pork neck is ideal in this case. Ribs will also work.

Ingredients

Kilo of pork

A pair of large onions

Ground black pepper

A pinch is two salts.

Cooking method

Cut the meat into large pieces of regular shape, about the size of two matchboxes.

Chop the onion into rings or half rings.

Add salt to the onion and mash a little to release the juice.

Dilute a spoonful of vinegar with two to three tablespoons of cold water.

Pour acetic acid into the onion, add pepper and immerse the prepared pork in this marinade.

Mix well, if there is no liquid at all, add a couple of tablespoons of water.

Cover and leave for an hour.

Check the meat for salt, acid, and add missing ingredients if necessary.

Let it sit and fry over coals without fire along with the onions.

Serve hot with vegetables and spicy seasonings.

Caucasian motifs: marinade for lamb shish kebab with vinegar and onion

Traditionally in the Caucasus, kebab is made from lamb. You need to take young meat with fat. Various parts will do, with the possible exception of the lower legs, where there are a lot of veins. Spices can be selected to suit your taste, but a slightly spicy kebab with the aromas of allspice and coriander is more traditional.

Ingredients

A kilo and a half of young lamb

Half a kilogram of onions

Tablespoon salt

A tablespoon or a little more of vinegar essence

A pinch of black pepper, a little ground red pepper

Coriander seeds

Dry or fresh basil to taste

A spoon of any vegetable oil.

Cooking method

Chop the lamb not finely, but not too coarsely.

Salt, pepper, mix.

Add thinly chopped onion to the meat - preferably in half rings.

Dilute vinegar in a glass of water.

Pour half of the diluted vinegar into the meat and let stand for about half an hour.

Gently taste the marinade. If the sourness is very slight, adjust with the rest of the vinegar solution. Add basil and coriander seeds.

Add a spoonful of oil and mix well.

Cover and leave until required.

Fry on skewers or a grill, serve with adjika and plenty of herbs and fresh vegetables.

Tender ribs in a marinade sauce made from vinegar and shish kebab

Some people prefer ribs to whole pieces of pulp as shish kebab. Chopped bones with meat and fat are wonderfully roasted over a fire, and with the right marinade they become a delicious dish. You can take lamb or pork ribs. The presence of fat and not too advanced age of the animal are required.

Ingredients

1.2 kg lamb or pork ribs

3 large onions

Half a tablespoon of salt

A tablespoon of honey

Tablespoon mustard

A teaspoon of vinegar

Ground black pepper

Ground red pepper

A pinch of cinnamon if desired.

Cooking method

Chop the ribs into small pieces, trying to avoid splinters. Wash well and dry.

Prepare marinade sauce. To do this, chop the onion as thoroughly as possible - using a meat grinder, fine grater, blender.

Add salt, honey, mustard, black pepper and red pepper to the onion to taste. You can use cinnamon, but it will add a certain spicy flavor.

Pour in vinegar, stir, dilute with water so that the sauce is not too thick.

Immerse the ribs in the prepared marinade, mix well, and leave for an hour.

After an hour, stir again so that all parts of the meat are saturated with the marinade. Let it sit a little longer.

Fry on the grill, shaking off the marinade a little.

Shish kebab of chicken thighs in vinegar and onion marinade

Shish kebab in a vinegar-onion marinade can also be prepared from chicken. It's simple, very fast and inexpensive. My only wish is not to use chicken breast for this. It will come out dry in a vinegar marinade. Chicken legs or thighs are ideal in this case.

Ingredients

8-10 chicken thighs

Half a kilogram of onions

50 ml vinegar 9%

A level tablespoon of salt

Half a teaspoon of sugar

Store-bought barbecue seasoning

Optional: hot red pepper, fresh or ground

Egg.

Cooking method

Wash chicken thighs and dry.

Prepare a suitable size pan or cup.

Chop the onion into cubes or half rings as desired. Mix with salt and sugar.

Place a little onion on the bottom of the dish, then a thick layer of meat, sprinkle with seasonings, sprinkle generously with vinegar.

Then again onions, meat, spices and vinegar again.

So lay out all the ingredients. The top layer should be the onion, which should be poured with the remaining vinegar.

Press the mass well into the pan, cover with a plate, and apply light pressure.

Leave to marinate in a cool place overnight.

An hour before frying, you need to mix all the layers well by pouring the stirred chicken egg into the meat.

It is best to fry chicken on a wire rack.

Serve with any suitable side dish - potatoes, rice, baked or fresh vegetables.

Beef in vinegar and onion marinade for barbecue

Vinegar marinade is one of the best options for beef kebabs. It will soften the strong fibers well, and in order not to dry out the meat, you can flavor it with a small portion of vegetable oil. This is done when the beef is lean.

Ingredients

A kilogram of veal or young beef

Three large onions – less if desired

Two teaspoons of salt

Two teaspoons of vinegar essence

Teaspoon of pepper mixture

A tablespoon of any vegetable oil.

Cooking method

Cut the meat into oblong pieces.

Sprinkle with salt and pepper mixture.

Chop the onion, crush, add to the meat.

Dilute the vinegar in half a glass of water and pour into the mixture of meat and onions.

Mix well, add a spoonful of oil and stir again.

Beef needs to be marinated for about half a day; with veal, this time can be reduced by several hours.

Thread the marinated meat onto skewers and fry over coals over low heat.

Serve with suitable sauce and side dish.

Rabbit in vinegar and onions: marinade option for barbecue

Rabbit meat has a specific smell, more typical of its wild counterpart, the hare. However, it is recommended to lightly soak homemade rabbit meat in slightly acetic water before cooking. And if you plan to make a kebab from this meat, then even more so the vinegar marinade will be to the point. Onions will add richness to the flavor.

Ingredients

One large rabbit carcass

Two large onions

A tablespoon of vinegar essence

Tablespoon olive or sunflower oil

Bay leaf

Five to seven peas of allspice

A pair of bay leaves

Ground black pepper – a couple of pinches

Tablespoon salt

A teaspoon of sugar.

Cooking method

The rabbit carcass must be thoroughly washed and cut into 10-12 pieces.

Finely chop the onion.

Boil two glasses of water. Place salt, sugar, bay leaf, allspice in a bowl and pour boiling water over it.

When the brine has cooled to a warm state, add vinegar, oil, ground black pepper, and onion.

Immerse the rabbit pieces in the marinade and leave for at least three hours.

Stir occasionally. Half an hour before cooking, remove the rabbit from the marinade and let dry.

Grill on the grill, turning frequently.

Onion and vinegar marinade for liver skewers

Not everyone likes liver, but those who love it will appreciate kebab made from this offal. It is advisable to use beef liver, but pork liver will also work. A real delicacy will be the liver of a rabbit or bird cooked in the form of a shish kebab. To prevent the marinade with vinegar from making the dish dry, it is recommended to alternate pieces of liver with lard when frying.

Ingredients

Half a kilogram of poultry liver or any other

200 grams of fresh lard

Half a tablespoon of salt

One large onion

Black pepper or a mixture of peppers to taste

A teaspoon of vinegar essence.

Cooking method

Wash the liver well. Pork must be soaked in water or milk for at least half an hour.

Cut the liver into small pieces; if it is the liver of a bird, leave it whole.

Also cut the lard into thin cubes.

Finely chop the onion, add salt and pepper, add vinegar, and add a couple of tablespoons of water.

Rub the resulting mixture onto the pieces of liver and lard.

Leave to marinate for an hour, that's enough. If you have a lot of time ahead, you need to place the liver in the marinade in a sealed container and refrigerate.

Thread pieces of liver and lard onto skewers one at a time - quite tightly so that the liver does not dry out over the coals.

Fry for 20 minutes, turning constantly.

Lard can be omitted as food; its main purpose is to keep the liver juicy. However, usually it is also eaten with pleasure.

Serve with tomato sauce, basil, parsley.

Secrets and subtleties of preparing marinade for shish kebab from vinegar and onions

First of all, for a good barbecue you need to not be afraid to work with the meat - remove veins, excess fat, and unsuitable pieces are best sent for minced meat. For barbecue, the meat should be perfect - slightly fatty, without veins, pieces of the correct shape. Hanging pieces will interfere with frying and burn, so this also needs to be cut off.

A spoonful of vegetable oil added to the kebab will help all the flavor components penetrate better into the meat. It will also protect it from excessive drying out when frying.

One of their barbecue secrets is adding a raw egg to marinated meat immediately before cooking. The yolk will make the meat more tender, neutralize the harshness of the vinegar, and the white will envelop the pieces and prevent the juice from evaporating. The egg needs to be beaten thoroughly before adding.

It is advisable to string or lay the shish kebab on vinegar tightly and fry it over low heat, turning it often.

One of the most beloved and simply amazing dishes is shish kebab. Do you know why? Firstly, it is very, very difficult to spoil, and almost any housewife can do it. Well, except that frying it over an open flame can be a bit difficult. Secondly, while you cook pork, a lot of fat is lost, leaving only the most delicious and healthy! And finally, among meats, pork is the juiciest because beef or chicken does not have as much fat as pork.

Rules for marinating pork meat

To get a delicious, finger-licking pork kebab, you need to remember three main rules, which make the kebab simply divine.

1. Use vinegar. With any other meat, doubts may arise - is it necessary to use vinegar? But when the kebab is supposed to be made from pork meat, the answer will be definitely positive. The trick is that pork has a special fiber structure, and it is impossible to spoil it with vinegar; in any case, it will remain soft. In addition, you don’t need to fuss with vinegar marinade for a long time, and besides, vinegar can shorten the marinating time. For example, if you mix water, vinegar and sugar for the marinade, then after 3 hours of marinating the pork at a temperature of about 20°C, you can start frying it.
2. In the case of pork kebab, you do not need to add any oil. The main function of adding oil is to “seal” the pieces so that the outside of the meat is covered with a hard crust, but the inside remains juicy and tender. So: pork is not that case. Pork meat itself is fatty, and it is more likely that during the frying process, excess fat should drain off rather than accumulate in the middle of the pieces. Therefore - no oil, neither olive nor sunflower.
3. It is best to marinate pork meat for about 12 hours in the refrigerator (longer is possible), and only then can the pork be fully saturated with the components of the marinade. Believe me, no quick pickling methods will give the same effect.

How to marinate pork kebab in vinegar

You will need:

• 1.2 kg of pork meat (or a little more);
• 4 tbsp. vinegar (9%);
• 1 tsp white regular sugar;
• 2-3 large onions;
• 8 tbsp. water;
• rock salt;
• ground black pepper.

Preparation

The pork needs to be washed and cut into pieces approximately 6-7 cm in size. All membranes from the meat must be removed and discarded. Distribute salt and pepper evenly over the processed meat and mix. Coarsely chop the onion into rings and add to the meat. Combine vinegar, water and sugar in a cup, pour this mixture over the kebab, mix well, close the lid on top and press down with a small weight. Place in the refrigerator to marinate.

Marinade for pork shish kebab with mayonnaise

Here is another great recipe for shish kebab marinade. But it also has its own subtlety: it’s better not to buy mayonnaise. Because we don’t always pay attention to its composition, and it is unknown how the components of store-bought mayonnaise will behave when frying. In fact, some ingredients in store-bought mayonnaise can release harmful substances when heated. So it would be much safer to make your own mayonnaise. To do this, you just need to beat the egg yolk, a little mustard and vinegar with sunflower or olive oil. It won't take long. But on the other hand, you can truly appreciate the indescribable taste of pork kebab in mayonnaise marinade without causing harm to your body.

You will need:

• 1 kg pork meat;
• 4 large onions;
• 300 ml mayonnaise;
• a little pepper and salt.

Preparation

The pork needs to be cut into pieces for barbecue, then evenly season them with salt and pepper. Give 15 minutes. brew. Then add mayonnaise little by little, carefully pouring each portion of meat in it. There is no need for the meat to swim in mayonnaise; the sauce should coat each piece well and nothing more. Cut the onion into rings. Mix some of the onion with the meat. Sprinkle the remaining onion on top of the meat, close with a lid and press down tightly. Leave to steep in the refrigerator until everything is well soaked.

Diet marinade

Each person has their own tastes. Therefore, some may find meat with a vinegar marinade too spicy, or meat in mayonnaise too fatty. Especially for such people, we offer pork shashlik options with light dietary marinades.

You will need:

• 2 kg pork (tenderloin or neck);
• half a liter of mineral water;
• 3 large onions;
• cilantro seeds;
• dried tomatoes with paprika (mixture);
• a little pepper and salt.

Preparation

Chop the meat into large cubes, cover with large onion rings and spices. Mix everything thoroughly and mash so that the meat releases juice. Distribute the onion and spices evenly on each piece and carefully pour in mineral water so that it slightly covers the meat. Place in the cold to marinate.

You will need:

• 1.5 kg pork;
• full-fat kefir (3.2%);
• 0.5 tbsp. Sahara;
• 4 pieces of large onions;
• pepper;
• salt.

Preparation

Cut the pork meat into portions. Chop half the onion coarsely, and chop the other half to a puree. Transfer the onion pulp into a bowl with the prepared meat, add salt, sprinkle with pepper and stir. Continuously stirring the meat, pour in kefir until it covers the meat. Add sugar and stir again. Place thickly sliced ​​onion on top and place the meat under pressure in the refrigerator.

So, you've learned some great barbecue recipes, and now you'll always be fully prepared for any picnic! And if outdoor gatherings are not planned, then you can treat yourself to a delicious barbecue without leaving home!

Video recipe for marinating meat for kebabs.