Not far off the opening of the season of picnics and many have already begun to look for delicious recipes for menus in nature. The favorite is, as always, a pork shish kebab, which you can prepare by choosing the favorite recipe from the collection below.
How to cook shish kebab from pork?
If you are new to this business and do not know which meat is better for shish kebab from pork, how it can be marinated and properly fried, check out the information below, which will help you to cope with the task perfectly.
- The ideal part of the pork carcass for cooking shish kebab is a necklace containing a sufficient number of fat layers and having a soft structure of meat fibers.
- Sliced pork flesh must marinate with the addition of onions, pepper, salt and spices.
- Spices for shish kebab from pork can be selected, relying on their taste preferences or trust the professionals and get a harmonious mix in the market.
- Fry prommarinoe meat over smoldering coals, periodically sprinkling water or wine (beer, marinade).
- Serve pork shish kebab with fresh vegetables, herbs and tomato sauce.
The recipe for shish kebab from pork
It is difficult to determine the best marinade for shish kebab from pork. Everyone chooses a relevant set of accompanying meat components according to their taste and preferences. However, there is a basic recipe that can be adjusted to your preferences or complemented by recommendations from other variations of the design of the snack.
Ingredients:
- Pork necks - 2 kg;
- onion - 1 kg;
- salt, pepper, spices.
Preparation
- Pork flesh is cut into small pieces by the size of a little more than a matchbox.
- Purify and shinkuyut onion, knead a little with hands, salt and pepper, add to meat, flavored with spices, mix. You can optionally add a little mayonnaise.
- Press the contents of a small load and leave for 6-8 hours, and ideally for a day.
Shish kebab on kefir pork - recipe
Particularly tender and soft it is possible to have a shish kebab in kefir from pork. The sour milk product perfectly softens meat fibers, neutralizes the sharp taste of many spices and at the same time gives the dish spicy sourness. When marinating meat in a kefir marinade under room conditions, it will take three hours.
Ingredients:
- pork necks - 1.5 kg;
- kefir - 500 ml;
- onion - 700 g;
- powdered sugar - 1-1.5 teaspoons;
- salt, pepper, spices.
Preparation
- Meat rinsed, cut into slices, salt, pepper, flavored with spices.
- Add the peeled and sliced onions, slightly wringing it beforehand, pour kefir, stir.
- Leave the workpiece in the refrigerator for 12 hours or at room conditions for 3-4 hours.
Skewers of pork with vinegar
Marinade for shish kebab from pork with vinegar will give to meat a pleasant sourness, will make a dish spicy and fragrant. Often the composition of the spicy mixture is supplemented with sugar, which softens the taste of the dish and makes it more harmonious and balanced. The amount of marinade from vinegar diluted in water must be such that the meat slices are completely covered by it.
Ingredients:
- Pork necks - 2 kg;
- vinegar 9% - 100 ml;
- water - 200 ml;
- onion - 1 kg;
- sugar - 1,5 tsp.
- salt, pepper, spices.
Preparation
- Mix the pork slices with onion rings, salt, pepper and seasonings.
- Mix the water with the vinegar, pour it to the meat, press it.
- Marinade shish kebab with pork vinegar from 6 to 12 hours, after which fry over the coals until cooked.
Armenian pork shish kebab - recipe
Shish kebab in Armenian from pork marinated with the addition of vegetable oil and without fail with ground coriander, which, like black pepper, preferably grind immediately before use, taking whole peas. Often, Armenian culinary experts add to the meat red sweet paprika and crushed sun-dried tomatoes.
Ingredients:
- Pork necks - 2 kg;
- vegetable oil - 200 ml;
- coriander seeds and black pepper - 1,5 tsp each;
- onion - 1 kg;
- salt, spices.
Preparation
- In vegetable oil lay freshly ground pepper and coriander, add at will other seasonings and give a little infusion.
- Meat is mixed with butter mixture and chopped onions, kneaded and left for pickling for several hours.
- Grill the Armenian shish kebab from pork over the coals to the color and readiness.
Shish kebab from pork with kiwi - recipe
Marinade from kiwi for shish kebab from pork will speed up the process of preparing the base product several times. The specific properties of fruit juice perfectly break down the fibers in a matter of minutes, making them softer and more supple. And if you did not manage to prepare for a picnic in advance, this recipe will allow the meat to be marinated while the coals are inflaming.
Ingredients:
- Pork necks - 2 kg;
- kiwi - 1 piece;
- onion - 1 kg;
- salt, pepper, spices.
Preparation
- Meat is sliced, salted, peppered, add shredded and slightly mashed onions.
- Pile the pork with the additives of fried kiwi pulp, mix and leave for 30-40 minutes, a maximum of 1.5 hours (no more!).
- Fry juicy kebab of pork over the coals immediately.
Skewers of pork ribs
The following recipe for a delicious pork shish kebab assumes the use of meat on the ribs as a basis for preparing meat, which, when properly prepared and cooked, can be sweetish to the taste, surprisingly fragrant, incredibly tender and juicy. To fry such shish kebab is more convenient on a lattice.
Ingredients:
- pork ribs - 2 kg;
- kefir - 500 ml;
- soy sauce - 50 ml;
- onion - 700 g;
- garlic - 1-2 teeth;
- Ground ginger, spicy herbs - a pinch;
- salt, pepper, spices.
Preparation
- The ribs are cut into portions of 2-3 ribs and mixed with onion rings, salt, pepper and spices.
- In kefir squeeze garlic, add soy sauce, pour the mixture to the meat, mix.
- After 12 hours you can begin to cook the shish kebab, placing the ribs on the grate and placing them over the embers.
Shish kebab in a pork oven in a jar
If there is no way to escape to nature and taste all the delights of such pastime, you can make a delicious shish kebab in a pork oven on skewers. The latter, after stringing them on them, are laid in a glass three-liter jar and kept until ready and browned. The container is covered with a foil folded three times.
Ingredients:
- Pork necks - 1 kg;
- onion - 500 g;
- mayonnaise - 60 g;
- garlic - 2 teeth;
- vegetable oil - 50 ml;
- liquid smoke - 2 teaspoons;
- salt pepper.
Preparation
- Meat is sliced and marinated with salt, pepper and onions for several hours.
- String pieces on skewers, which are stacked in jars.
- In each previously laid on the bottom of one peeled garlic tooth and poured into a spoonful of liquid smoke.
- Place the containers in a cold oven, covered with foil, and turn on the device for 1.5 hours, adjusting the temperature by 230 degrees.
Shish kebab in a frying pan made of pork
Another recipe, allowing you to enjoy the taste of your favorite snack, without leaving home. In this case, the pickled meat is fried in a frying pan . Picky gourmets will adamantly assert that there is no aroma of haze, which will be right, but for lack of the possibility of implementing a classic recipe at the stake, this option will be good.
Ingredients:
- Pork necks - 1 kg;
- onion - 500 g;
- lemon - 0,5 pieces;
- vegetable oil - 50 ml;
- salt, pepper, seasonings for meat.
Preparation
- Preparation of shish kebab from pork begin, as usual, with marinating meat.
- Slice the product, season with salt, pepper, spices, add the lemon juice, onion and mix.
- Leave the workpiece for 6-12 hours.
- Free slices from onions, squeeze, dry and spread on an oiled frying pan.
- Fry the meat until rouge, cover with a lid and let it sink on a quiet fire.
Shish kebab in aerogrill from pork
Preparation of shish kebab from pork at home can be performed with the help of aerogrill. Slices are well roasted and acquire an appetizing ruddy crust, similar to that obtained at the stake. For the correct result, the meat should be threaded on the skewers previously soaked in water at a distance of 1-1.5 cm from each other.
Ingredients:
- Pork necks - 1 kg;
- onion - 500 g;
- soy sauce and vinegar - 1 tbsp. spoon;
- mayonnaise - 2 tbsp. spoons;
- salt, pepper, seasonings.
Preparation
- Piece of pork is mixed with onions and marinade ingredients and left for 6-12 hours.
- String chunks into skewers, put on a grate.
- Turn the device on for 20 minutes at 230 degrees, once the skewers are turned over during this time.