Of course, the best pickle for pork shish kebab each one chooses for himself. But still there are bases for the preparation of marinade, which allows to soften the meat perfectly, at the same time changing the composition of spices each time, thus obtaining a new taste of shish kebab.
Which marinade is better for shish kebab from pork - the question is rather rhetorical, as the pickle needs to be selected for meat, depending on its quality and of course under the consumers themselves, being guided by their tastes and preferences.
The best recipe for marinade for shish kebab from pork
This marinade is more likely universal, since it contains a moderate amount of acid and in this connection is suitable, both for soft meat, and for a bit harsh. And it also contains an easily replaceable set of spices so that you can make your own fantasy and improvise during cooking.
The amount of marinade ingredients is calculated for 2 kg of raw pork meat.
Ingredients:
- kefir 1% - 1 l;
- onions - 800 g;
- hops-suneli - 1 tbsp. a spoon;
- vegetable oil - 60 g;
- black pepper - 15 peas;
- salt.
Preparation
The first thing to do is cut the meat, then pour it with oil. Vegetable oil best dissolves the aromas of spices and acts as a conduit to the meat. Now put the hops-suneli and mix well, while at the same time massaging pieces of pork.
Peas of black pepper put on a dry frying pan and turn on the heat, after a few minutes you will feel the characteristic smell of black pepper, and the peas themselves straighten their wrinkles. this will be the indicator of their readiness. Wrap hot peas in a paper towel and chop, hitting the flat side of the hammer for chops. Then attach the pepper to the meat and repeat the procedure of stirring and massage.
Onions peel and grind to a mashed state in a blender bowl or any other kitchen appliances. For best grinding, add a little water to the bowl. Onion mash pour on meat and the third time, repeat the procedure of massage and mixing. But now you can pour in kefir and mix it all well. Salt is advised to add 3-4 hours before cooking, since adding it earlier you degrade the quality of the meat. salt always, in any quantities, will still draw water from the meat of the case its less juicy or even dry.
Marinade without acid
This marinade is unique in that to soften the meat does not use acid at all and at the same time even hard enough pork is softened. It is also convenient because all the ingredients that are involved in softening are just the basis, and you can add a special flavor to yourself, adding the spices you need.
The amount of marinade ingredients is calculated for 2 kg of raw pork meat.
Ingredients:
- highly carbonated water - 1.5 l
- onions - 500 g
- mustard - 2 tsp.
- dry, ground ginger root - 1 tbsp. a spoon
- vegetable oil - 60 g
- coriander - 1 beam
- pepper - 10 peas
- salt - 60 g.
Preparation
Prepared and cut the meat pour oil, then add ginger and mustard to it, then mix it and good, massage the pork assiduously. Mustard and dry ginger almost do not add flavor to the future shish kebab, but they will perfectly soften even the hardest meat. But we draw your attention to ginger, it must be ground and dry, although the grated fresh root of this plant copes, of course, better with the softening of pork, but at the same time will give its own unique taste, which will be very pronounced in the shish kebab.
Onion mash in puree in any convenient way, using a blender, grater or meat grinder, after