Today in our material express methods of marinating pork for shish kebab. Using simple recommendations, you can even an unplanned picnic provide an incredibly tasty and soft meat delicacy.
The fastest and tasty marinade for pork shish kebab is a recipe
Ingredients:
Calculation of 1.3 kg of pork neck:
- onion bulbs - 250 g;
- paprika red sweet ground - 25 g;
- a mixture of aromatic spices for shish kebab - 25 g or to taste;
- mineral carbonated water - 135 ml;
- Freshly ground black pepper - 2 pinch;
- large salt - 25 g.
Preparation
Chilled pork neck is washed carefully and cut across the fibers into slices about 4-5 centimeters in size. We lay meat in a wide enamel bowl, there we also pawn the onions and sliced into rings and mashed to juice. Sdabrivaem contents of the dishes with salt, ground with sweet red paprika and black pepper, add fragrant spices specially selected for shish kebab, pour all the mineral carbonated water and mix thoroughly, rubbing the components of the marinade into slices of pork. We leave the vessel with a shish kebab under room conditions for about thirty minutes, covered with a film, after which we can start cooking the favorite treats at the stake.
Quick marinade for shish kebab from pork with kiwi
Ingredients:
Calculation for 1.3 kg of pork:
- onion bulbs - 480 g;
- ripe large kiwi - 1 pc .;
- a mixture of aromatic spices for shish kebab - 25 g or to taste;
- large salt - 25 g or to taste;
- pepper freshly ground black - to taste.
Preparation
If there is a need to pickle pork for shish kebab in a short time and make it soft, then it is better to marinade than one that is cooked with kiwi, not to find. Enzymes contained in the juice of this fruit, incredibly contribute to the softening of hard meat fibers and give the prepared dish an original sourness. Especially good is a marinade, if you do not have a pig's neck and you cook a shish kebab from another part of the carcass. But we draw your attention to the strict observance of the requirements for the time of pickling. Categorically it is not recommended to exceed it to avoid damage to the product.
Pork is cut into slices, we surrender them with salt, freshly ground pepper black and spices for shish kebab, we also add a ray, cutting it with thin rings beforehand, laying the crushed, pre-cleaned fruit of the kiwi and stirring. We marinade the meat in this marinade for thirty or forty minutes and immediately begin to fry. It is very convenient to prepare such meat for shish kebab immediately in nature. While you will install and kindle the brazier, the pork will be soaked with aromas and will become soft and juicy thanks to the kiwi.
Marinade for shish kebab from instant pork with wine
Ingredients:
Calculation of 1.3 kg of pork neck:
- onion bulbs - 480 g;
- red dry wine - 290 ml;
- a mixture of aromatic spices for shish kebab - 25 g or to taste;
- large salt - 25 g or to taste;
- pepper freshly ground black - to taste.
Preparation
For marinating pork with wine it will take a little longer than with mineral water and kiwi, but this way will give the meat a kind of light sourness and make the taste of the ready-made shish kebab unrepeatable and
Prepared properly, the pork neck is cut across the fibers with small slices, which we season with a large salt and freshly ground pepper and put into a bowl. We remove bulbs from the husks, cut them into large rings, knead them with a few hands and add them to the meat. We also pour aromatic spices for shish kebab, pour in red wine and mix the contents of the dish with your hands to evenly distribute the marinade along slices of pork. We leave meat to pickle at room conditions for three hours, after which we can start cooking shish kebab.