Marinades for pork shashlik to make it juicy and tender

Cooking

The ancient Romans successfully used marinating meat. After soaking the meat in saltwater from the sea, they exposed it to sunlight to evaporate the solution. This process neutralized parasite larvae in the meat, extended its shelf life, and gave it a more tender texture. There are many ways to marinate pork shashlik. However, the choice of marinade and the length of time the product is marinated depends on the chef's taste and the toughness of the pork.

The best marinades for juiciness and tenderness

This meat dish, originally a daily meal for Asian nomads, has become a ritual with its own rules and traditions. You can cook pork without marinating, but the flavor will be very different from a marinated product. Furthermore, marinating pork allows you to:

achieve tenderness and juiciness of meat;
give the product additional flavor and aroma by adding spices;
reduce cooking time by two to three times.

To soften the food and add flavor before frying, use herbs and vegetables, wine, honey, and fruit and vegetable juices. Certain dairy products can also be used to create a delicious shashlik.

Classic marinade with vinegar

Among the many ways to marinate pork before frying, this recipe stands out. Besides being popular, this method is very inexpensive, quickly, and tenderizes pork well.

Necessary products:

meat – 2 kg 500 g;
onion - 400 g;
food vinegar – 150 ml;
sunflower or corn oil - 75 g;
peppers: black, allspice - 3g of each spice;
nutmeg;
oregano;
salt to taste.

Preparation

After washing and drying the meat on a clean kitchen towel, remove any sinew and membranes. Next:

cut the prepared product into large bars;
peel the onion and cut into large rings;
place the ingredients in a 3-liter container, add salt and spices;
In a large glass or mug, stir vinegar and vegetable oil, add to the main ingredients;
Place a heavy weight on top of the products in the container to gradually press them down and put them in a cool place;
After keeping the product in the marinade for 5-7 hours, start frying.

In onion marinade without vinegar

A dish of finely sliced pork cooked over coals should be juicy. The secret to a rich product lies in the marinade and the quality of the meat itself. Fermenting it in onions is a good option for those who don't want to use vinegar. The finished dish is not sour, but rather has a natural flavor.

Necessary products:

neck meat – 2.5 kg;
onions – 700 g;
salt and pepper to taste.

Preparation

The part of the meat carcass adjacent to the neck is cleaned, rinsed, and dried. Next:

cut the dried product into large pieces;
Peel the onion and chop it in a meat grinder or blender;
After combining the ingredients, add salt and pepper to taste and leave to infuse for 2-3 hours;
To prevent the onion from burning while frying, after threading it onto a skewer, wipe the vegetable off the meat a little with a dry napkin;
Fry until done on not very hot coals.

Pork with mayonnaise and onions

Thanks to the cold sauce and onions, this char-grilled pork dish is delicious and juicy. Use either the neck or the shoulder.

Necessary products:

meat – 2.5 kg;
mayonnaise sauce – 300 g;
onions – 300 g;
table mustard – 1 package;
salt, pepper - to taste.

Preparation

Rinse and dry fresh or defrosted meat. Next:

Cut the dried product into 2.5 cm by 4 cm pieces with a sharp knife and place in a saucepan or bowl;
add salt, black and allspice ground pepper, sauce to taste;
Mix thoroughly, making sure that the mayonnaise evenly covers all the ingredients;
peel the onion, cut it into large rings, mix;
Place the marinated meat in a cool place for 5-6 hours;
After steeping, place the products on grill pans for frying meat or fish and fry until done on not very hot coals.

Note!

To prevent the dish from burning during cooking, pour beer, kvass or mineral water over the pieces every five to six minutes.

On kefir

A dish marinated with this fermented milk product has a pleasant flavor, and after grilling over coals, it's juicy, tender, and has a delicious aroma. This delicious shashlik is perfect even for those on a diet.

Necessary products:

neck or shoulder of a one-year-old piglet – 3 kg;
onions – 1 kg;
sour milk or kefir – 1.5 l;
white wine – 50 ml;
Dijon mustard – 2 teaspoons;
salt – 6 teaspoons;
barberry, rosemary, pepper, coriander, turmeric – to taste;
eggs – 3 pieces.

Preparation

Rinse the meat and trim off any excess fat. Next:

cut the prepared product along the grain into portions;
pour the fermented milk product into a 5-liter container, add salt, spices, and pour in the wine;
Peel the onion, cut into large rings, add to the remaining ingredients;
Place the chopped meat into the container last, mix all ingredients well;
cover the container with cling film and place in a cool place to infuse for six hours;
After steeping, roll each piece of marinated meat in a mixture of beaten eggs and thread onto a skewer;
Fry over low heat for 25-30 minutes.

Red wine marinade

The tartrate acids found in wine soften the meat's texture. This makes shashlik marinated in wine juicy and tender after grilling. The spirit imparts unique flavor notes. After grilling, the ethanol aroma and flavor dissipate, making this shashlik safe for even small children.

Necessary products:

meat – 2 kg;
red grape wine – 1 bottle;
onions – 200 g;
sweet pepper – 2 pieces;
lemon juice – 1 tablespoon;
parsley, dill – 30 g;
salt, ground allspice – to taste.

Preparation

Rinse the prepared meat under running water and let excess liquid drain. Next:

Remove veins and excess fat from the dried product, cut into large pieces, beat;
Peel 150 g of onion and cut into rings;
finely chop the bell pepper and 50 g of the remaining onion;
Place chopped meat and vegetables in a 4-liter container, add wine and lemon juice;
Place in a cool place to leave to ferment for five hours;
After steeping, put on a skewer, alternating meat with onion rings;
During frying, pour the remaining marinade over the meat every ten minutes;
Sprinkle the finished dish with finely chopped herbs.

In pomegranate juice

Only a properly prepared marinade can soften the texture of the meat. Thanks to the pomegranate juice fermentation, the dish will be ready before it even gets dry. After frying in this fruit's juice, the meat will be tender and soft, and will also have a unique flavor.

Necessary products:

neck or shoulder of a one-year-old piglet – 2.5 kg;
juice – 500 ml;
olive or sunflower oil – 70 ml;
onions – 4 medium-sized pieces;
salt, pepper, coriander, basil, thyme – to taste.

Preparation

First, wash the meat and dry it with a clean cloth. Next:

cut the prepared product into large cubic pieces, rub with spices, and place in a 4-liter container;
Peel the onion, cut into large rings, combine with the meat, mix;
Pour vegetable oil and pomegranate juice into the main ingredients, add salt, and place in a cool place for six hours;
After steeping, fry on not very hot coals for 30-35 minutes.

Note!

To prepare a marinade for grilling meat, you can use pomegranate juice, which is available in supermarkets. However, be sure to carefully read the ingredients before purchasing, as the juice used for shashlik cooking should be highly concentrated and not diluted with water.

Caucasian style

In the Caucasus region, a chef who knows how to make shashlik is highly respected. And the secret of preparing this dish is passed down from father to son. This Caucasian-style dish of finely sliced meat, marinated in various spices and grilled over coals, is aromatic and juicy. Shashlik made from a six-month-old pig is especially tender.

Necessary products:

neck or shoulder of a six-month-old piglet – 2 kg;
ground allspice – 2 g;
purple basil – 5 g;
bardakush marjoram – 5 g;
cilantro – 3 g;
ginger root – 3 g;
celery root – 3 g;
parsley – 10 g;
nutmeg – 1 g;
cumin – 1 g;
powdered pepper from mild varieties – 5 g;
boiled water – 750 ml;
grape juice vinegar – 150 ml;
salt to taste.

With tomato juice

The easiest way to marinate meat. Despite the simplicity of preparation, the finished dish, after marinating and frying, will be delicious, juicy, and tender.

Necessary products:

meat – 3 kg;
tomato juice — 1 l;
onions – 300 g;
grape or apple vinegar – 50 ml;
black and allspice pepper, salt – to taste.

Preparation

Before cooking, wash the pork and dry it with a clean cloth. Next:

cut the dried product into pieces: 5 cm by 5 cm;
Rub the chopped bars with salt and spices and place them in a 3-liter container;
Peel the onion, cut into half rings, add to the meat;
After mixing the chopped ingredients, pour out the juice and place in a cool place to infuse for eight hours;
Fry on low-heated coals for 30 minutes, pouring the remaining marinade over it.

With soy sauce and lemon

A fermented soybean product that perfectly softens meat fibers. It's the most delicious marinade, imparting a spicy, aromatic, slightly smoky flavor to the finished dish.

Necessary products:

neck or shoulder of a one-year-old piglet - 2.5 kg;
sunflower or olive oil – 70 ml;
sauce – 150 ml;
dill, parsley – 50 g;
garlic – 1 medium head;
onions – 200 g;
pepper mixture – 1 teaspoon;
nutmeg – 3 g;
purple basil – 10 g;
bay leaf – 2 pieces;
salt – to taste.

Preparation

Rinse the meat under warm water to remove any bone fragments, and pat dry. Next:

cut the dried product into portions and place in a 4-liter container;
Peel the onion, cut into rings, and combine with the main product;
Grind the sauce, garlic, herbs and vegetable oil in a blender or pass through a meat grinder, add to the meat;
After mixing the main ingredients, add salt and spices and stir;
Place the prepared marinade with meat in a cool place to infuse for six hours;
Cook on a grill for grilling meat, frying on each side until golden brown.

Note!

You can check the doneness of the dish by cutting one of the pieces with a sharp knife. The dish should have a grayish center with no pink.

On mineral water

A dish of finely sliced meat, grilled over coals and soaked in mineral water, always turns out juicy and tender. The carbonated liquid effectively breaks down the structure of raw meat. And, unlike table vinegar, it doesn't impart an acidic taste to the finished product.

Necessary products:

meat – 2.5 kg;
onions - 700 g;
powdered spice from sweet, mildly hot varieties of capsicum – 1 tablespoon;
dried coriander seeds – 1 g;
carbonated water – 1.5 l;
salt, black and allspice – to taste.

Preparation

Rinse the meat under cold water and dry with a clean towel. Next:

cut the finished product into pieces suitable for skewering and place in a 4-liter container;
Peel the onion, cut into medium-thick rings, add to the meat;
Sprinkle the main ingredients with spices and add salt to taste;
After mixing the ingredients, set the container aside until the meat releases its own juices, then fill it with sparkling water;
cover the container with a lid and place it in a cool place to infuse for 8-10 hours;
fry until fully cooked over coals that have died down from the intense heat.

With tomato paste or Krasnodar sauce

A mild tomato paste or Krasnodar sauce will soften the rich, fatty flavor of pork shashlik.. In addition, these products combine well with each other.

Necessary products:

neck or shoulder – 2.5 kg;
tomato paste or Krasnodar sauce – 1 l;
garlic – 1 medium head;
onions – 3 pieces;
parsley and dill – 50 g;
sugar – 2 teaspoons;
basil – 10 g;
boiled water – 250 ml;
salt, black and allspice – to taste.

Preparation

Rinse the meat with warm water and dry it on a clean waffle towel. Next:

cut the prepared product into portions and beat lightly;
Peel the onion and cut into large rings;
Pour tomato paste or Krasnodar sauce into a saucepan with water and place over heat. Stir constantly until it comes to a boil.
add salt, sugar and spices to the boiling mixture, simmer over low heat for three minutes, set aside;
add meat, onion, and chopped garlic to the cooled tomato mixture;
Place the resulting marinade in a cool place to infuse for six hours;
Fry on cooled coals for 30 minutes.

With beer

Pork marinade recipes are popular among connoisseurs and lovers of fine dining, imparting unique flavors to the product. One such recipe is a beer marinade. Don't worry about the dish smelling of alcohol after frying. At high temperatures, the alkaloids completely evaporate, and the meat acquires a subtle flavor of toasted wheat grains.

Necessary products:

meat – 2.5 kg;
beer – 1 liter;
onions – 500g;
sunflower or corn oil – 200 ml;
lemon juice – 20 ml;
salt, pepper – to taste.

Preparation

Before cooking, the meat should be washed and dried with a clean cloth. Next:

Cut the finished product into portions and beat. To avoid staining kitchen surfaces, beat the pieces while wrapping them in cling film.
Place the beaten meat in a 4-5 liter container and pour in beer so that the pieces are completely covered but do not float in the liquid;
Let the infused product steep at room temperature for 2 hours, then pour the beer into any container. The resulting infusion can be used to drizzle over charcoal-grilled kebabs while grilling.
rub the removed pieces of meat with ground black and allspice;
Peel the onion, cut into thin rings, add to the meat;
Pour oil and lemon juice into the resulting ingredients, mix, and place in a cool place to infuse for 10 hours;
20 minutes before frying, salt the meat to taste;
Grill over low heat for 35 minutes, occasionally basting with the remaining beer.

Note!

Beer, a low-alcohol beverage, doesn't contain acid, so it can't effectively soften meat fibers. To ensure the meat remains tender during the beer marinade, you can add slightly more onion to the marinade than the recipe calls for. However, the onion should be chopped into the marinade.

With kiwi

Kiwi contains specific enzymes that quickly break down meat enzymes. Therefore, when marinating, avoid adding more kiwi than recommended and marinating meat longer than the recommended time. This can result in a mushy, juicy dish with a piquant, crispy crust instead of the flavorful fried pieces. Following this recipe will yield a juicy, tender dish with a tangy, tart flavor, even without the addition of spices.

Necessary products:

neck or tenderloin – 2 kg;
kiwi - 3 pieces;
onions – 200 g;
salt, black and allspice – to taste.

Preparation

Rinse the meat with warm water and dry it on a clean, dry cloth. Next:

cut the prepared product into medium-sized pieces so that they can be easily pulled onto a skewer;
peel the fruit and mash into a mushy mass;
Peel the onion and cut into medium-thick rings;
Place all ingredients in a 3-liter container, add salt and pepper to taste, and mix;
weigh down the mass and leave it to infuse at room temperature for 25-30 minutes;
Fry on not very hot coals for 35-40 minutes.

In Armenian

Most Armenian pork recipes are similar, differing only in the addition of different spices. The only distinguishing feature of Armenian-style shashlik is the very large pieces of meat. Also, the absence of vinegar in the marinade.

Necessary products:

meat – 3 kg;
sunflower or corn oil – 150 ml;
onions – 100 g;
coriander seed powder – 3 g;
salt, black and allspice – to taste.

Preparation

Rinse the meat under running water to remove any debris and pat dry. Next:

cut the finished product into very large pieces;
pour vegetable oil into a 5 liter container;
In a clean waffle towel, crush the coriander and pepper seeds with a rolling pin and pour into the oil;
Peel the onion, cut into large rings, combine with the meat and other ingredients;
cover the resulting mixture with a lid and leave it in a cool place for six hours;
fifteen minutes before frying, add salt to the marinade to taste;
Fry on coals or grill until done for 25-30 minutes.

With mustard and honey

This dish of finely chopped grilled meat marinated in a mustard and honey sauce has a slightly tart and pleasantly sweet flavor. The unique combination of ingredients in the marinade creates a unique flavor in the finished meat.

Necessary products:

neck or tenderloin – 2 kg;
honey – 2 tablespoons;
Dijon mustard – 1.5 tablespoons;
onions – 300 g;
garlic – 1 head;
powdered spice from sweet, mildly hot varieties of capsicum – 1 tablespoon;
vegetable oil – 3 tablespoons;
dried coriander seeds – 1 g;
salt, black and allspice pepper – to taste.

Preparation

Rinse and dry fresh or defrosted meat. Next:

cut the finished product into small pieces and place in a 3-4 liter container;
Peel the onion, cut into large rings, add to the meat;
in a deep bowl, mix: honey, vegetable oil, mustard, chopped garlic and spices;
pour the resulting spicy-honey mixture into a container with meat and onions, stir, cover with a lid;
Let the marinade sit for three hours at room temperature, stirring every half hour;
20 minutes before frying, add salt to the marinade to taste;
After steeping, fry on not very hot coals for no more than 25 minutes.

Note!

Purple basil in this recipe provides the distinctive aroma of the finished dish. However, the addition of this spice should be based on personal taste preferences.

In its own juice

This recipe delivers the natural flavor of char-grilled meat with the addition of aromatic spices. The finished product is perfect served with your favorite sauce.

Necessary products:

neck or tenderloin – 2 kg;
onions – 300 g;
medium-sized tomatoes – 8 pieces;
garlic – 1 medium head;
dried basil – 3 g;
salt, black and allspice pepper – to taste.

Preparation

Rinse fresh or defrosted pork with cold water and pat dry with a clean waffle towel. Next:

prepared product in not very large pieces;
Peel the onion and cut into medium-thick rings;
separate the garlic into cloves, peel, and cut into thin slices lengthwise;
Place the sliced pieces of meat on a flat surface and rub each piece with dried basil and pepper;
Place the meat in a 4-liter container, alternating with onions and garlic, and cover with cling film. Place in a cool place to infuse for five hours;
After steeping, add salt to the meat to taste and thread it onto skewers, alternating with tomato halves;
Grill on coals or grill for 30 minutes.

The right choice of meat

To ensure the finished dish doesn't disappoint with its taste, you need to not only prepare the marinade correctly, but also choose the raw product at the market or store counter:

There should be no traces of mucus or blood stains on the raw product. Each piece should have a firm texture;
The color of a high-quality fresh meat delicacy when cut is pink-red, the concentrated juice is transparent, and its surface should be slightly moist;
The smell of a quality product shouldn't be off-putting. If the aroma is unpleasant, avoid purchasing the meat.
When you press your finger on the surface of good quality meat, the indentation should quickly level out.

Note!

The age of an animal whose meat is sold at the counter can be verified with a simple test. A thin piece of "young" meat will tear easily by hand.

Features of frying

The uniqueness of this dish of finely chopped meat grilled over coals is that each piece is surrounded by hot air during cooking. To ensure a delicious shashlik, follow these guidelines:

When grilling on coals, you should choose a product that is “young” and juicy;
Try to avoid cooking shashlik from frozen pork, as frozen pork loses half its nutritional value. The finished dish will be tough and tasteless.
Delicious shashlik can be cooked not only over coals. Other cooking methods can be used.

At the bank

You can grill delicious shashlik at home without a grill or hot coals, using glass containers. To do this:

wash and dry the meat, cut into small pieces;
marinate the product with onion cut into large rings for three hours at room temperature;
wash and dry a two-liter or three-liter jar;
Place a layer of onions cut into half rings on the bottom of a dried container, and then place the meat skewered on sharp wooden sticks;
Cover the jar with a metal lid or cling film and place in the oven at 200-210 degrees for an hour and a half.

On the grill

Despite the advent of modern portable grills and other barbecue devices, the barbecue remains very popular among outdoor barbecue enthusiasts. To prepare delicious meat, you need:

Make sure you have the right fuel. The most suitable kindling material is store-bought charcoal made from oak and birch wood, as well as fruit tree logs and branches;
select high-quality fresh product for cooking shashlik;
prepare the appropriate marinade;
Prepare skewers or a special grill for roasting.

In an electric barbecue

The flavor of meat cooked on an electric grill is different from that of charcoal grilling, but still delicious. As with any shashlik recipe, it's important to marinate it correctly. The resulting meat will be a delicious addition to any feast. To ensure juicy and tender shashlik cooked on an electric grill, follow these steps:

choose a neck or tenderloin with a firm consistency;
cut the meat into small pieces so that they do not catch on the heating element during frying;
thread 5-6 pieces of pork onto each metal device;
After plugging the appliance in, place the skewers in it and fry until golden brown.

Note!

When choosing from existing marinade recipes, remember not to ferment foods in aluminum containers. The top coating of such containers will oxidize when exposed to acid, imparting an unpleasant flavor to the food.

In the oven

If you can't get out into nature, you can cook shashlik at home in the oven. Or you can simply have a picnic on the balcony. To prepare:

wash and dry the meat, cut it into large pieces and marinate for several hours;
To get the taste of meat as if it were grilled on coals, add a flavoring agent to the marinade that is designed to imitate the effect of natural smoking;
Place a layer of onions, cut into half rings, on a baking sheet, and place the meat on top. Bake in an oven preheated to 200 degrees Celsius for one hour.

Preparing a dish of finely chopped meat for grilling over coals requires the skillful hands of a chef. And for marinating it, there are a wide variety of recipes to suit any taste, each with its own unique appeal.