You only need to marinate shish kebab with onions in the evening! If you don’t have time to wait that long, then you should choose a different marinade recipe.

1. Peel the onion, wash it, cut it into four parts and pass it through a meat grinder or grind it in a blender as I did.

3. Add spices to the meat to taste, I added dried parsley, dill, basil and oregano, and also added ground black pepper. Attention, do not add salt at this stage!

4. Now you can pour all the ground onions into the meat and mix it well with your hands. Leave the marinade to stand like this overnight.

6. Two hours before frying, remove all the onions and bay leaves from the meat and salt it well.

8. Next, put out the fire, spread the coals evenly and cook the kebab in the heat. Separately, pour the marinade juice into a small plastic bottle, add vinegar and, if necessary, water, this is necessary for spraying the meat on top so that it does not burn and is juicy.

With the arrival of spring, I want to breathe in the freshness and aromas of budding trees. It is at this time that we celebrate May 1 and 9, for which the state gives us many days off. This is when the outdoor season begins. And, of course, every housewife remembers her special marinade for pork kebab.

There are a lot of them, so in this article I will share with you those recipes that have never let anyone down, and the meat turned out soft and juicy. And eating shish kebab tastes best with vegetable salads; I suggest making them from Chinese cabbage or with radishes.

You need to know how to cook barbecue. You need to make sure that the meat breaks down into fibers, has a lot of juice and is easy to chew.

Of course, first of all, it all depends on the type of meat itself. Today we chose pork, and it itself is quite tender. And, if you have a neck, carbonate or loin on hand, then the finished dish will turn out to be successful. But, if it’s a different part of the carcass, I advise you to be more careful when choosing a recipe.

Any kebab starts with a marinade. It must include three components:

• Acid – makes meat soft and protects against bacteria.
• Herbs and spices add additional flavor tones.
• Vegetable oil - helps the fibers better absorb acid and spices.

However, remember that salt draws out the juices, so the meat may end up dry. Add it to the general container half an hour before placing the pieces on skewers. It is better to put pressure on the container. This can be a jar of water from 1 liter. Also, you should not add a lot of spices, they can interrupt the real aroma of the kebab.

Recipe with vinegar and onions for pork skewers

Any meat, especially pork, loves a lot of onions. It releases juice and saturates the fibers well. The most popular recipe is one based on vinegar; it adds the necessary sourness to the finished dish. But this option has disadvantages: the pieces must be marinated for at least 12 hours and the vinegar makes the fibers tough.

Ingredients for 1.5 kg of meat:

• Vinegar 9% - 50 ml
• Onion – 700 g
• Salt – 1.5 tsp.
• Pepper – 1 tsp.

Preparation:

1. Cut the onion into rings. Don't make it too small, otherwise it will quickly burn over the fire.
2. You need to lay it in layers: meat, rings, vinegar, salt, pepper. And then we repeat the entire chain again.
3. Cover with a plate and place a press, it can be any jar of water, at least 1 liter.
4. Leave the saucepan in a warm place for an hour, and then put it in the refrigerator overnight.

Armenian recipe at home

This people have a special relationship with kebab, and every Armenian family has its own special recipe, verified over the years, which is passed down from generation to generation. In general, it is believed that they marinate only with onions and butter. But many will argue and say that without basil, Armenian kebab will not be real. That's why there are a lot of herbs in the recipe.

Ingredients for 1 kg:

• Black pepper
• Paprika
• Basil
• 50 ml sunflower oil
• 3 onions

If you do not use seasonings, then according to traditional Armenian recipes, take equal proportions of meat and onions. But every family has several of its own recipes that are passed down from generation to generation. I liked it with the addition of paprika and basil.

Preparation:

1. Season the pieces and add a pinch of all the herbs.
2. Cut the head into half rings and send to the meat. And we start squeezing the onion well and mixing everything.
3. Leave this mixture for 6 hours.

Marinade with soy sauce to keep the meat juicy and tender

They say that salt draws out all the liquid from the meat, as a result it becomes dry. Therefore, we will use soy sauce.

Ingredients for 1 kg:

• 5 tbsp. spoon - soy sauce
• 4-5 tbsp. spoons - refined oil
• 1 teaspoon - marjoram
• 0.5 teaspoon - paprika
• 1 teaspoon - coriander

Preparation:

1. Add soy sauce to the chopped meat and mix.
2. Add vegetable oil and spices.
3. Mix and leave for 6 hours.

Classic recipe with kefir

I consider two recipes classic: with vinegar and with kefir. And, if not everyone likes to use vinegar, then kefir marinade does not remove the natural smell of meat, but softens its structure well with its acid.

Ingredients for 2 kg of pork:

• 1 liter of kefir
• 7 onions
• Salt – 1 tbsp.
• Pepper
• 2 heads of garlic
• Bunch of parsley

Preparation:

1. Grind the herbs and peeled garlic in a food processor or blender.
2. Chop the onion into half rings and not very thinly.
3. Season the chopped pieces with salt and pepper, place the onion on top and mix thoroughly with your hands.
4. Pour in the garlic mixture and mix it again with your hands so that every piece of meat is covered in this greenery.
5. After this, pour the entire liter of kefir into the bowl and mix again.
6. Leave everything under pressure for 6 hours.

Quick marinade with mineral water

The mineral water is saturated with air, which permeates the pork and makes it even more tender. And, if we use lemon as an acid, then mineral water allows it to penetrate better into the meat. It acts as a good conductor and therefore this marinade is one of the fastest.

For 3 kg of pork:

• 3 onions
• 1 lemon
• 0.5 l sparkling mineral water
• Salt pepper

Preparation:

1. We cut the loin into pieces about 5 cm wide; thinner is not necessary, otherwise the kebab inside will be dry.
2. Cut the onion into half rings.
3. Divide the lemon in half, squeeze out the juice from one part, cut the other into pieces and place in a container.
4. Then mix all the ingredients, stir and fill with mineral water.
5. Leave it for 2 hours and go cook.

Soaking meat in beer

Since you can soak pork in wine, then beer is also suitable. A good unfiltered product contains all the enzymes that will make the fibers juicier. To avoid the beer smell, add spices to the marinade.

Ingredients:

• Parsley
• 2 onions
• 1 can of unfiltered dark beer

Preparation:

1. Cut the onion into half rings and salt it to get a lot of juice.
2. Finely chop the greens and send them to the meat, where the onions have already been added.
3. Now you need to crush this mixture well with your hands and mix.
4. Fill with beer and leave for 4 hours.

Delicious recipe with tomato juice

Tomato juice must be of very high quality. If you have purchased one, then carefully read the composition. It’s better, of course, to take homemade concentrate or adjika.

Ingredients for 2 kg:

• 600 ml tomato juice
• 5 onions
• Barbecue seasoning

Preparation:

1. Grind the vegetables in a blender into a fine juicy mass.
2. Let's put it into pieces. Add salt and barbecue seasonings.
3. Pour in tomato juice and stir.
4. Leave for 4 hours.

Cooking shish kebab with mayonnaise

Mayonnaise is also often used. It already has lemon juice and vegetable oil, so it replaces almost both of those products and has the same effect on pork. But it has a peculiarity: when fried over a fire, the sauce burns and turns into carcinogenic fats. If you have the opportunity, it is better to replace it with other products.

For 1 kg of pork:

• 3 onions
• 1 large package of mayonnaise
• Pepper, salt

Preparation:

1. Place a layer of meat pieces in a bowl, make a grid of mayonnaise on it, then add salt and pepper.
2. And put the onion tightly on top and add salt to it so that the juice comes out and the mayonnaise comes on top.
3. Then we repeat the entire sequence again.
4. Leave for 6 hours.

Delicious recipe with pomegranate juice

Pomegranate juice permeates the meat with its tartness and sweetness. You will definitely feel his presence. It is not permissible to add seasonings to this marinade, because they will cover up this subtle sweet and sour taste.

For 2 kg loin:

• 6 onions
• Salt and pepper
• 1 liter of pomegranate juice or 2 large pomegranates

Preparation:

1. We cut the onion into half rings, but if you have time, it is better to puree it or grate it into a paste so that it gives more juice.
2. Place it on salted pieces of loin or carbonate.
3. Stir and add juice. But, if you are not sure about the quality of the purchased one, then let's use a real pomegranate.
4. We clean it and remove the grains.
5. We crush them with a bottle or a crusher. We put them in cheesecloth and begin to crush them. This way you will get real pomegranate juice.
6. Pour it over the future kebab and mix well.
7. Leave this mixture for 6-7 hours.

How to prepare a wine marinade?

Meat from the fire and noble wine continues to be loved for many generations in a row. Previously, when there were no freezers, this was one of the most affordable ways to extend the life of fresh food. After all, in southern countries, with a large number of vineyards, they produce a lot of wine and wine vinegar.

Ingredients for 1.5 kg of pork:

• Bottle of dry red wine
• 2 onions
• Pepper

Preparation:

1. Place onion cut into rings onto the pieces of meat.
2. Pepper and salt this mass and mix.
3. Fill everything with wine so that all the pieces are under the liquid.
4. Leave for 12 hours.

We use mustard and honey

But here is a not quite familiar combination of spicy and sweet. You can’t easily eat such a mixture, but the meat comes out with a very unusual sweetish taste of honey.

For 1.5 kg of pork:

• 1 tbsp honey
• 1 tbsp. mustard
• 0.5 kg onions
• Salt, seasonings

Preparation:

1. We cut the meat into pieces. Cut the head into rings.
2. Separately, mix honey and mustard to a liquid consistency. You can also add your favorite seasonings here.
3. Pour them over the pork and mix well.
4. We put the mass under pressure for 1 hour.

Cooking kebab with lemon and onion

If you can substitute vinegar, do so. For example, covering the meat with lemon juice. It will also add sourness, but will not be as aggressive on the fibers. The kebab turns out very juicy and tender.

Preparation:

1. Place onion cut into rings over the meat.
2. Cut the lemon into slices and remove the seeds.
3. Place the slices in a common container.
4. Now we begin to mix the meat with our hands, the onion and lemon gradually release their juice.
5. Add salt and pepper, mix and put in the refrigerator for 12-16 hours.

Marinate meat with kiwi for half an hour

Kiwi contains an enzyme that greatly softens the meat; for pork, half an hour in this marinade is enough. Therefore, before you start cooking, you must first prepare the grill.

Ingredients:

• 1 kiwi
• 3 onions
• 2 tbsp. vegetable oil
• Salt, pepper to taste

Preparation:

1. Peel the kiwi and grate it or grind it in a blender.
2. Cut the onion into half rings. We salt them so that it gives juice.
3. Pepper the pieces of pork and fill them with oil, which seals the pores of the meat and it remains juicy inside.
4. Add onion and kiwi.

The pork marinates very quickly, about 30 minutes!

Recipe for cooking in an electric kebab maker

When you really want barbecue, you can bake it in the oven or in a special electric barbecue maker. You can use any marinade, but I like to pamper you, so I’ll give you another successful recipe using kvass.

Ingredients for 1 kg of meat:

• Kvass – 100 ml
• Onion – 200 gr
• Salt - to taste
• Pepper - to taste
• Chili - 0.5 tsp.
• Ginger – 0.5 tsp.
• Thyme - to taste
• Sugar – 0.5 tsp.

Preparation:

1. Add onion rings, sugar, salt, thyme, chili and black pepper to the meat pieces. Grate the ginger on a coarse grater and also add it to the pork.
2. Kvass is poured on top of everything.
3. It takes at least two hours for the meat to become tender.
4. The electric kebab maker is equipped with a special heating element, skewers and containers into which fat flows. The kebab is fried in it for 20 minutes.
5. There are small nuances that you need to know before using this device.
6. You need to thread it onto the skewers so that there is room at the end.
7. Make the pieces small, otherwise the meat will touch the heating element and burn.
8. Do not wait for a strong crust, like on a fire. Its presence in an electric kebab maker means that the meat becomes dry and the necessary juices flow out of it.
9. But the most delicious kebab is obtained when only the aroma of meat is felt without any impurities. Therefore, I suggest you learn how to marinate pork in its own juice. How to do this is described in detail in the video.
10. You can divide the existing piece into several parts and marinate each in different ways. This will allow you to decide and choose the best option that you personally like.

Onion marinade for barbecue is rightfully the most classic and most budget-friendly of all types of marinade. I added lemon at my own discretion, since I needed to marinate the meat for a minimum period of time. In general, know that there are two types of marinade: urgent and long. In the first option, acid is always added: lemon or orange juice, lime juice, vinegar or acetic acid, kefir - it contains lactic acid. You cannot simmer meat in this marinade for more than 4 hours! It will turn whitish, all the blood will come out of it, and you will lose the taste of the dish. In a long marinade: in mineral water, onion puree, soy sauce and mustard, the meat can be left for at least a day, but in the cold. You can even freeze it in this marinade.

I suggest you create an urgent onion-based marinade - in 2 hours the pieces of meat will be completely ready for frying on the grill or baking over coals.

So, prepare all the necessary ingredients. Use a large onion or 2 small ones, as you need to puree it and cut the onion rings.

Peel the onion, rinse in water and cut half a large onion or 1 small onion into wide rings. Set the slices aside.

Now proceed to the toughest part of preparing the marinade - grating the remaining half of a large onion or 1 peeled small onion on a fine grater. You need to get onion puree. I recommend turning on the hood or having your husband or other family member rub it.

After this, squeeze the juice out of half a lemon - this liquid is enough to marinate 1 kg of pork, beef, lamb, etc.

Rinse the meat, trim and cut into portions into a container.

Place onion puree on it and carefully rub it into the meat with pressure, stirring.

Add onion rings, salt and pepper to taste, add lemon juice and stir. Leave in the cold for 1-2 hours.

After the specified time has passed, place pieces of meat on skewers alternately with onion rings.

Your kebab in onion marinade is completely ready for frying! Serve washed green onions with the finished dish. Have a nice day!

Shish kebab is perhaps one of the most beloved and popular dishes. What ingredients are used to prepare meat for frying to make it more juicy and tasty. But marinade for pork shish kebab with vinegar and onions still remains the basis of most recipes.

The art of cooking barbecue has its own “secrets”, knowing which you can prepare a real masterpiece.

• The main thing in this dish is meat. And it is he who needs to pay special attention. The best option for soft, juicy kebab is fresh, chilled meat.
  It is better to choose pieces with small streaks of fat. For pork, this is the neck, a slightly “drier” tenderloin and carbonate, or lean ham. Lamb kebab is made well from ribs, loin or tenderloin. You can also grill beef over coals. You just need to marinate it longer.

Note! If you are using frozen meat, it is important that it is only frozen once

• An equally important barbecue ingredient is onion. Use any - white or red. Most often it is cut into rings, half rings or small bars - this way the onion will give more juice, which will better saturate the meat. Alternatively, the onions are cut into slices (the average onion is divided into 4 parts) and divided into petals. This will allow you to thread the onions onto the skewers along with the pieces of meat.
• The base of the marinade is vinegar. For cooking, different types are used: table,.

Increasing the amount or strength of vinegar will not speed up the marinating time of the meat. On the contrary, the kebab may turn out too tough. The following proportion is usually used: for 1 kg of pork - 40 ml of vinegar with a concentration of 9%.

In addition to the main components, a variety of spices are added to the marinade. For example, the best addition to pork would be saffron, basil, coriander (cilantro), ginger, pepper and others. You can use ready-made seasoning mixtures.

Barberry added to the marinade can add piquancy to the dish (you only need a little of it - literally on the tip of a knife). And parsley and dill make the kebab more flavorful. Just add finely chopped fresh herbs at the last moment - before covering the dish with a lid.

The best marinade recipes with vinegar and onions

Many professionals and amateur kebabs have their own cooking methods. But they are based on recipes that have long become “classics of the genre” and are included in cookbooks in many countries.

Requires a minimum amount of products. And the kebab itself turns out soft and juicy. The way many people remember him from childhood.

The meat (usually pork) is cut into medium-sized cubes and mixed with onion cut into half rings. Then pour, add salt, black pepper and, if available, herbs.

Some cooks prefer not to add salt to the marinade, but to salt the meat immediately before frying.

The marinating time for this kebab is 5 hours or longer. As for the quantity of products, for 1.5 kg of pork you will need:

• 0.7 kg of onion;
• 50 ml 9% or 75 ml;
• 3 tsp. Sahara;
• 1 tsp. black pepper;
• 1.5 tsp. salt.

Recipe with grated onion

The main feature of this recipe is that the onions for the marinade are not cut, but grated on a coarse grater. When crushed in this way, it releases more juice and creates a breading effect, so the meat does not dry out when frying.

Cooking process:

1. 1.2 kg of pork neck is cut into pieces, after rinsing under cold water.
2. Grate 3 medium onions and mix with meat.
3. 4 tbsp. l. 9% vinegar is diluted with water in a ratio of 1:2 (8 tablespoons of water). Then add sugar, salt and pepper.
4. Pour the marinade over the meat and leave covered for 1 hour at room temperature.
5. The kebab is put in the refrigerator, where it can stand for up to 12 hours.

Additional Information! To decorate the dish and emphasize its taste, the kebab is served cut into rings.

Recipe with 70% vinegar

You can also cook pork shish kebab using 70% vinegar diluted with boiled water.

For 2 kg of meat (it is better to take pork neck) you will need:

• 3-4 small or 2 large onions;
• 1.5 tbsp. l. spices for barbecue (here everyone can experiment by adding ginger, cilantro or any other herbs to the recipe);
• 1 partial tbsp. 70% vinegar essence;
• ½ glass of water;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. spoon of salt.

1. The meat and onions are chopped and laid in layers, with thick onion rings on top.
2. The essence is diluted with water and poured over the kebab.
3. Spices are poured on top and vegetable oil is added. Mix everything well and leave for an hour at room temperature, and then for another 5 hours in the refrigerator.

This kebab recipe is considered one of the most delicious. To prepare 1 kg of pork you will need:

• 5 onions;
• 10 medium-sized tomatoes;
• 1 garlic head;
• 2 bunches of fresh herbs;
• 2 tbsp. l. 9% vinegar;
• spices (salt and pepper) to taste.

1. The meat is placed in a deep container. Add salt and pepper to it. The onions are cut into rings, and the tomatoes into large slices. All ingredients are thoroughly mixed.
2. In order for the tomatoes to have time to release their juice to the meat, it takes at least 8 hours. All this time, the kebab with vegetables should remain in the refrigerator.
3. Before threading the meat onto skewers, add a mixture of vinegar and finely grated garlic to the marinade and mix.

To make the marinade “ripen” faster, as well as to make the kebab tender and soft, you can use mineral water, for example, “Essentuki”.

1. The cooking process begins by cutting 3 large onions into thick half rings. Then it is salted and crushed by hand to release the juice.
2. 30 g of spices are poured on top (you can buy a set, or make one yourself from your favorite ingredients).
3. Place meat (3 kg) on ​​the onion prepared in this way, pour in 9% vinegar (2 tbsp.) and carbonated mineral water (500 ml).

All ingredients are thoroughly mixed and left covered at room temperature for a couple of hours.

Sweet marinade recipe

Shish kebab with sweet and sour southern notes. To prepare it, take 1.5 kilograms of pork neck:

• 0.6-0.7 kg of onions;
• 100 g vinegar (concentration 9%);
• 300 ml water;
• spices and seasonings;
• 2 tbsp. l. Sahara.

1. The washed and chopped meat is placed in a cup or pan, spices are added to taste.
2. Vinegar, sugar and water are mixed to make a marinade.
3. The onion, in turn, is grated or chopped in a blender.
4. After this, all ingredients are added to the meat and left in a cool place for 8-12 hours.

Recipe with mustard and mayonnaise

For those who love experiments. Mustard will give the meat a very piquant taste, and mayonnaise will form a beautiful crispy crust when fried.

For cooking, take 3 kg of pork. For this amount of the main ingredient you will need:

• 0.8 kg onions;
• 150 g mayonnaise;
• 2 tbsp. l. mustard;
• 50 ml 9% vinegar;
• 150 ml water and spices to taste.

The chopped meat is mixed with mustard, mayonnaise and spices. Onion rings are placed on top. All this is poured with vinegar diluted with water, mixed thoroughly, pressed with a lid and left for at least 8 hours.

Note! In order for the kebab to marinate well, place it tightly in the dish, lightly compacting it.

Recipe with honey

This is a dish for sophisticated gourmets. If you want to surprise your guests with the unusual taste of the usual shish kebab, this recipe is for you! To prepare it you will need:

• 1.5 kg pork;
• 60 ml,
• 3 garlic cloves;
• 4 tbsp. l. vegetable oil;
• 1 tbsp. l. mustard and honey;
• 1 tsp. aromatic mixture (rosemary + oregano);
• 150 ml mineral water

1. To prepare the marinade, garlic is crushed and mixed with oil, honey, balsamic, mustard and dry herbs.
2. All this is added to the meat cut into pieces and mineral water is poured on top.
3. After thoroughly mixing, the marinated meat is set aside in a cool place for at least 3 hours.

Lamb marinade with balsamic vinegar and onion

Lamb has a specific taste and smell. And if you add vinegar instead of regular table vinegar, lovers of this type of meat will receive an amazingly tasty and tender kebab with an unsurpassed aroma.

To prepare this dish you will need:

• 1.5 kg lamb tenderloin;
• 150 ml;
• 1 head of garlic;
• 2 pcs. onions;
• 1 pod of pepper;
• salt to taste.

The cooking process consists of several successive stages.

1. First, garlic is baked in the oven, after wrapping it in foil. Then the foil is removed and the cloves are thoroughly kneaded.
2. The onion is grated and mixed with garlic. Bite, sugar, spices and pepper are also added there (to taste, depending on its spiciness).
3. Place the marinade on the fire, bring to a boil and cook over low heat for 3-5 minutes. Then cool and add to meat.
4. After 4-6 hours you can start grilling the kebab.

Recipe with wine vinegar

Pork marinated in... will be very tender and aromatic. To prepare this original dish you will need:

• 115 ml soy sauce;
• 65 ml;
• 3 cloves of garlic;
• 95 g onion;
• 2 pcs. bay leaf.

Additional Information! This marinade can be used for any type of meat.

To obtain more flavor, chop the onion and garlic in a blender, add vinegar and add bay leaves and spices (salt, pepper).

When the marinade is ready, pour it over the prepared pieces of meat and leave to brew for a while. It can be marinated for 6 to 12 hours.

Spicy marinade with onions and apple cider vinegar

Another unusual recipe for those who like to try new tastes and food combinations. For the marinade, you can use both store-bought and seasoning.

Note! , purchased in a store must be natural, which is displayed on the label in the name of the product.

For 2.5 kg of pork take 3-5 onions; cilantro seeds, and salt to taste.

The meat is cut into large pieces, the onion into thick rings and both ingredients are placed in a bowl. Coriander is thoroughly ground in a mortar (of course, you can buy ready-made powder, but ground before cooking it will be much more aromatic!) and mixed with salt and vinegar.

The marinating process should take place at room temperature. It is important to remember that it has its own specific taste, which, with prolonged contact, is transferred to the meat.

To avoid this, meat should not remain in the marinade for more than 3 hours.

How to properly fry pork shish kebab with vinegar

The process of frying shish kebab is no less important than the choice of products and preparation of the marinade. And here too there are some nuances. For example, to create a crispy crust, pieces of meat must be greased with oil immediately before threading on skewers.

This will also prevent the intense release of meat juice and the kebab will turn out soft and juicy.

The frying process should take place over hot coals. Do not allow open fire in the grill so that the kebab does not burn. To do this, the skewers are placed tightly together.

To ensure even frying of the pieces, you need to turn the skewers regularly. Birch coals retain heat best. Fruit trees (apple, cherry) are also suitable for these purposes.

Important! Coniferous trees should not be used, as during combustion they release resins that settle on the meat.

You can check the readiness of the meat by slightly cutting one of the pieces - if clear juice comes out, your kebab is ready!

Despite the variety of ways to prepare shish kebab, vinegar remains the main component of the marinade. Due to the content of organic acids (malic, acetic, citric, etc.), it perfectly softens the muscle fibers of meat.

In addition, it is vinegar that gives the kebab that special taste, for which everyone loves it!

They are fried from many raw foods, often even using fruit. However, a truly proper kebab can only be made from meat. Lamb or beef are great for kebabs if they are properly marinated, but pork remains the most popular.

Its advantages are obvious and indisputable:

• Pork is readily available not only in stores, but also in the private sector in many localities.
• This type of meat is particularly juicy, soft and has a special delicate taste.
• Almost all marinades are suitable for pork.
• Even novice cooks can prepare decent kebabs from it.

The following parts of the pig carcass are used for kebabs:

• Neck meat. This is the most win-win option for lovers of especially tender kebab.
• Pork ham.
• Pork shoulder.
• Pork loin.

Ham, shoulder and loin are suitable for those who prefer denser meat, but even in this case the kebabs will certainly be very juicy.

It is always necessary to choose fresh pork. Meat from old animals or repeatedly frozen is guaranteed to spoil the final result of culinary acts.

When choosing any meat you must:

Visually evaluate the appearance of the selected piece. There should be no mucous areas, dirty fragments, blood stains, mucous formations, and so on.

• High-quality meat is always elastic to the touch and smooth when cut.
• Meat juice must certainly be transparent, since its cloudy color indicates that the product is stale.
• It is necessary to choose meat with pure white fat layers. Matte and yellowish shades of fat layers are a sign of low-quality products.
• It is quite natural that the smell of meat should not evoke negative emotions.
• If you were unable to purchase the perfect meat, but only got a frozen piece, then it must be defrosted correctly. Defrosting is carried out in the refrigerator at a temperature of 4–5°C.
• The ideal choice is chilled meat and preferably young meat.

Properly selected pork is a guarantee of quality kebabs.

But even the most ideal meat will not allow you to get exquisite kebabs if it is marinated incorrectly

You can marinate pork kebab in marinades based on many bases: vinegar, tomato, fermented milk, wine, and so on. But the onion marinade for pork kebab gives the meat fried on charcoal a special and unusual taste.

Universal onion base

This simple recipe for a marinade base requires a minimum of ingredients, but pork marinated in onions truly acquires a unique and exquisite taste.

It is well known that onions are an essential component of many marinades. But only professionals use a purely onion-based marinade and even consider it the best. Therefore, you just need to try onion marinade in home cooking.

A recipe for such a marinade filling will require very few ingredients and a minimum of time.

The following ingredients will be required:

• Pork - about two kilograms.
• Onions – 1 kg.
• Vegetable oil – ½ cup.
• Salt and regular ground pepper are taken according to taste preferences.
• Bay leaf - three or four leaves.
• Table vinegar is not used in the marinade, but is necessary when frying kebabs.

For this version of the marinade you will need an unusually large amount of onion. Approximate amount - at least one kilogram for every two kilograms of meat

Cooking process:

1. The meat is washed, dried, cut into large portions and placed in a prepared deep vessel. The container must be glass or any ceramic.
2. The onion is chopped and minced in a meat grinder. You can do without a meat grinder, but then you will have to try to thoroughly grind the chopped onion until maximum juice is released.
3. Onion gruel is laid out over the meat, pepper is added and everything is mixed for a long time.
4. After allowing the mixture to “rest” slightly, add vegetable oil. It is necessary to use oil even in cases where the meat is quite fatty. It allows you to reliably “seal” the juice, which will give the kebabs a special juiciness.
5. Then bay leaves are added and the mixture is sent to marinate in a cool place.
6. The minimum marinating time is 5 hours. The best option is to leave the marinating process overnight.
7. At the end of marinating, the meat must be cleaned of onion pulp, as it will definitely burn. The marinade liquid is poured into a separate container and diluted with water and vinegar. You can add additional spices. This mixture is perfect for.
8. Now everything is ready for the actual preparation of barbecue masterpieces. The meat is salted at this stage.
9. Note. To avoid the procedure of cleansing the meat from the onion pulp itself, you need to simply squeeze the juice out of it. To do this, you can use gauze, food mesh or a regular sieve.

A wonderful marinade for pork shashlik with onions can be supplemented with many ingredients, but this is not recommended, as the true taste of the marinade base based on onion juice will change.

If this recipe is not to everyone’s liking, then you can experiment with other options for marinade based on onion juice. Onion juice works great in tandem with many foods. Let's look at the most interesting combinations.

Onion-lemon option

The combination of onions and fresh lemon will undoubtedly become an ideal environment for marinated kebab in high-quality preparation for its immediate frying.

• Pork itself - about 1.5 kg.
• Medium-sized lemons – 2 pcs.
• Large onion bulbs – 4 pcs.
• Bay leaf – 4 pcs.
• Ground pepper, seasonings and salt - the quantity is determined purely individually.
• Garlic – a couple of cloves is enough.

Cooking process:

1. The meat is processed properly, cut into portions and placed in a deep container. It is unacceptable to use dishes in which oxidation is possible.
2. The onion is chopped in a meat grinder. It is necessary to squeeze out the juice with which the meat is poured.
3. Lemons are cut, peeled and mixed with a mixture of meat and onion juice. The ideal option is to squeeze the lemons and use only their juice in the marinade.
4. The garlic is crushed, added to the mixture of the previous ingredients and everything is thoroughly mixed.
5. Next, you can add the remaining ingredients - bay leaf, ground pepper and other seasonings. How many ingredients are needed is determined by taste preferences.
6. Mix everything again and leave to marinate in a cool place.

This wonderful recipe for combining onion juice with lemon will allow you to prepare an unforgettable kebab that will satisfy all the taste delights of the most fastidious gourmet

Surprisingly, the onion base of the marinade goes well even with cognac, which is a very paradoxical phenomenon.

Onion base and cognac - an exclusive marinade for pork

The mutually beneficial synthesis of onion and cognac in the marinade gives amazing results. Pork acquires special taste qualities that are unattainable when using other marinade infusions.

The following ingredients will be required:

• High quality pork - approximately 2 kg.
• Cognac of any age – half a glass is enough.
• Soy sauce – ½ cup.
• Onions - 4 large onions.
• A mixture of peppers, herbs and seasonings – purely to taste.
• Salt - the amount is determined individually.
• Vegetable oil – 4 tablespoons.

The recipe for onion-cognac marinade filling is extremely simple and does not contain scarce components

Cooking process:

1. The washed and cleaned meat is cut into large portion cubes and placed in an appropriate deep bowl.
2. The onion is peeled, chopped and minced in a meat grinder. The juice is extracted from the rolled onion mass into a separate container.
3. Cognac and selected spices are added to the onion juice. Everything is thoroughly mixed, and this rich mixture is allowed to brew for some time.
4. Then the infused liquid part of the marinade is poured into the meat and everything is marinated.
5. Marinating time is at least 10 hours.
6. It is necessary to salt the meat just before the process of frying kebabs.
7. Note. This marinade can be varied with other ingredients - parsley and dill, lemon juice or special mixtures for barbecue.

This is how easy it is to prepare an onion marinade for pork kebab, which will certainly become your favorite base for marinating meat.