Kebab recipe with vinegar. Pork kebab in vinegar: marinating recipes

With the onset of barbecue season, the topic of preparing this delicious dish becomes relevant.

Few people will be able to resist eating at least a piece of aromatic meat contaminated on coals.

Some people always prepare kebabs the same way, while others don’t mind experimenting.

Pork shish kebab with bite and onions is the most common recipe for the dish.

Pork cooks quickly, turns out very soft and juicy, and does not have the specific smell inherent in old lamb or beef.

The vinegar marinade is easy to prepare, inexpensive, and guaranteed to taste amazing. The main thing is not to overdo it and confuse vinegar essence with vinegar.

Pork shish kebab with vinegar and onions - general cooking principles

In order for the pork kebab with vinegar and onions to turn out perfect, the meat must be fresh, steamed, and not frozen. This meat has a pleasant subtle aroma and a soft pink color when cut. The dish will turn out juicy if there are streaks of fat in the meat.

The piece should be rinsed with cold water and dried. Then cut into fairly large pieces (but no more than 4 cm): they will fry a little on the skewers.

The dishes for marinating should be enamel or glass; if you have ceramic, that’s great. The main thing is not to marinate in an aluminum container.

Vinegar is the main component of the marinade. You can take vinegar essence, nine- or six-percent table vinegar, as well as any flavor variations: apple, balsamic, wine. Usually take 40 ml of table vinegar 9% for each kilogram of pork. A substitute for vinegar can be young wine, only sour, without sugar. The marinating time varies as desired from several hours to a day.

Onions can be cut as you like: rings, strips, cubes. There are recipes that use grated onions as an original substitute for breading. You can add any spices to the marinade, but saffron, sage, cumin, basil, coriander, marjoram, ginger, and any type of pepper are especially good for pork.

Pork kebab with bite and onions is prepared very quickly. Depending on the size of the pieces strung on a skewer, the meat will be ready in 25 to 40 minutes. It is important to turn the skewers in time to cook all the pieces evenly.

Pork shish kebab with vinegar and onions “Traditional”

The recipe uses the simplest marinade imaginable. The result is exactly the taste of pork kebab with bite and onions that is considered traditional.

Ingredients:

Two kilograms of pork pulp (preferably neck);

A teaspoon of vinegar essence 70%;

Two medium onions;

Barbecue spices to taste (about one and a half tablespoons of dried herbs and seeds);

150 ml cold water;

A tablespoon of coarse salt;

Two tablespoons of vegetable oil.

Cooking method:

Prepare the meat, cut into pieces.

Cut the onions into cubes, not into rings. Grated onions will release more aromatic juice and nourish the meat with it.

Place in a bowl where the shish kebab, pork and onions will be marinated, mix everything.

Prepare the marinade by mixing vinegar and water.

Pour vinegar water into the meat and stir.

Cover everything with spices and salt.

Marinate the kebab meat for at least two hours. To marinate the meat better, place the meat in the refrigerator overnight.

Before threading onto skewers, add oil and mix thoroughly again.

Place skewers over smoldering coals. Fry, being sure to turn the skewers every seven to ten minutes.

Serve with tomato sauce, pickled onion rings, fresh herbs and vegetables.

Pork shashlik with vinegar and onions in mineral water

With mineral water, the taste of pork kebab with bite and onions turns out a little different. You can marinate the meat for only a short time: it will definitely turn out very tender.

Ingredients:

Two kilos of boneless pork;

80 ml table vinegar (9%);

Two medium onions;

Spoon of coarse salt;

A third of a glass of mineral water with gas (the taste should be neutral);

Two tablespoons of barbecue spices or seasonings.

Cooking method:

Cut the pork into pieces.

Cut the onions into large rings.

Sprinkle the onion rings with salt and mash with your hands until the onion juice comes out.

Place the onion in a container for marinating, add spices (garlic, a mixture of peppers, ground coriander, garlic).

Pour in mineral water and mix everything well.

Add the meat and mix everything again.

Marinate the kebab pieces for two to three hours.

Fry the meat over coals or refrigerate if the kebab is planned for the next day.

Pork shashlik with vinegar and grated onion “Juicy”

An original recipe for pork skewers with bite and onions, in which the onions need to be grated rather than chopped. In such an onion-vinegar “breading” the meat will have no chance of drying out when frying. Sugar will give the pork crust a special caramel flavor.

Ingredients:

One and a half kilograms of pork neck(s);

Six tablespoons of table vinegar (9%);

Three onions;

Two teaspoons of granulated sugar;

Spices, pepper to taste;

A spoonful of coarse salt.

Cooking method:

Cut the meat into pieces and place in a saucepan.

Coarsely grate the onions and place on top of the pork.

Salt, sprinkle with spices and salt.

Pour five tablespoons of water and sugar into the vinegar and mix.

Pour the vinegar marinade over the meat, mix again and marinate for an hour and a half at room temperature.

Then place the kebab in the refrigerator and marinate for another 12 hours.

Pork shish kebab with vinegar and onion "Tomato"

Very tasty meat can be cooked over coals if you add fresh herbs and meaty tomatoes to the traditional recipe. Pork shish kebab with bite and onions will have a wonderful fresh tomato flavor.

Ingredients:

A kilogram of pork (loin is very good in this recipe);

Five onions;

Ten medium tomatoes;

Head of garlic;

Two bunches of fresh herbs;

Salt to taste;

Two tablespoons of regular 9% vinegar.

Cooking method:

Place the meat cut into pieces into a convenient enamel pan, add salt, grind the peppercorns in a mortar and pepper.

Cut the peeled onions into rings.

Cut the tomatoes into large slices.

Add the vegetables to the meat, stir and marinate in the refrigerator for 8-10 hours.

Before frying, grate the garlic.

Mix garlic and vinegar.

Pour the garlic-vinegar mixture into the meat and stir.

Thread onto skewers and fry.

Pork shish kebab with vinegar and onions “Sweet marinade”

Another southern pork shish kebab recipe that requires white onions. It must be marinated and served with cooked meat as an appetizer.

Ingredients:

One and a half kilograms of pork neck;

600-700 grams of onions for marinating meat;

100 g table vinegar 9%;

300 ml water;

Barbecue seasonings, spices and salt;

Two tablespoons of granulated sugar;

Two or three large white salad onions.

Cooking method:

Place the pieces of meat in a pan or bucket, add moderate salt and pepper to taste.

Prepare a vinegar marinade by mixing one hundred milliliters of water, 75 ml of vinegar, one and a half tablespoons of white granulated sugar.

Grate the entire amount of onion for the meat. You can chop the onion in a blender.

Pour the onion puree and vinegar marinade into the meat and stir.

Place in the refrigerator and marinate for 15 hours.

The next day, prepare the pickled onions. Cut the salad onions into rings or half rings.

Prepare a portion of vinegar marinade from 25 ml of table vinegar, two hundred milliliters of water and half a tablespoon of white sugar.

Pour the marinade over the onion rings and leave for two hours.

Fry the meat until cooked, periodically sprinkling with water or mineral water.

Serve with pickled onion rings, after draining the marinade.

To add onions and meat, make slices of tomatoes, cucumbers, and fresh herbs.

Pork shish kebab with vinegar and onions, mustard and mayonnaise

You can slightly diversify the recipe for pork kebab with bite and onions by adding mustard and mayonnaise to the marinade. Mustard will give the dish a characteristic spicy note, and mayonnaise will give it a tasty crust and tenderness.

Ingredients:

Three kilograms of pork pulp;

800 grams of onions;

15-0 grams of mayonnaise;

Two tablespoons of prepared mustard;

Salt to taste, pepper and seasonings (optional);

50 ml table vinegar;

Half a liter of water.

Cooking method:

Cut the peeled onions into large rings.

Season the chopped meat with mayonnaise, mustard, pepper, and salt. If desired, season the meat with special spices and herbs for barbecue.

Place onion rings on top of meat.

Combine vinegar and water, also pour into the pan and mix everything vigorously.

Place a wooden circle or board on top of the meat, and put pressure on top (a three-liter bottle of water, for example).

Marinate in this form for at least 8 hours, but it is better to make the kebab preparation in the evening, and go on a picnic in the morning.

You can fry such a kebab on a grill, placing rings of young zucchini, fresh tomatoes, and slices of sweet pepper next to the meat. The result is a tasty and healthy side dish.

Pork shashlik with vinegar and onions “Honey”

A fragrant meat dish, marinated with honey, mustard and balsamic vinegar, will turn a picnic into a tasting of delicious tender meat.

Ingredients:

One and a half kilograms of pork;

60 ml balsamic vinegar;

Three cloves of garlic;

Four tablespoons of vegetable oil;

A tablespoon of mustard;

A tablespoon of honey;

A teaspoon of rosemary and oregano mixture;

150 ml neutral-tasting sparkling water.

Cooking method:

Cut the prepared pork meat into 4-6 cm pieces and place in an enamel pan.

Chop the garlic with a knife or pass through a press.

Prepare the marinade: mix garlic, oil, honey, balsamic vinegar, mustard, dried herbs.

Pour the marinade into the meat, pour in mineral water, stir.

Marinate in the cold for at least three hours.

Fry over coals and serve with onions and fresh vegetables.

Pork kebab with vinegar and onions - tricks and useful tips

• The most important ingredient for barbecue is meat, so special attention must be paid to the selection of pork. Particularly good are such parts of the pork carcass as the neck, lumbar part, and brisket. However, kebab is also prepared from ham, shoulder, and ribs.
• Frozen store-bought meat is not suitable for real, juicy barbecue. Such pork does not have elasticity, the kebab will turn out dry and tasteless.
• Don't pour too much vinegar into the meat. It will dry out the pork and it won't be juicy. It is very important not to confuse acetic acid and vinegar.
• Oil is added to the marinade in order to obtain a tender crust and preserve the delicious juice inside each piece. Due to the fact that the oil will set quickly, the juice will not leak out and the kebab will turn out juicy.
• To check the readiness of the meat, cut a piece with a sharp knife. The released clear juice is evidence of the readiness of the kebab. If the juice is pink, the meat is not ready yet.
• If the meat is marinated and the trip is cancelled, it doesn’t matter. Shish kebab can be cooked in the oven by heating it hotter. To imitate the golden brown crust from the coals, it is better to place the roasting pan as close as possible to the heating elements.

Pork kebab in vinegar has a special sourness and aroma. Marinade for barbecue with vinegar is always prepared simply and quickly, and its most important ingredient is usually found in every home. To make your favorite pork meat tasty at a picnic, try the best vinegar marinade recipes for pork.

This type of meat is considered quite soft, and it can be cooked over coals without marinating at all. But with the condition that it is very fresh. In the city, this is difficult to get, and in order to get a juicy and tender pork kebab, and also to give it a more spicy taste, vinegar and various spices are added to the marinade.

Not all types of meat marinate well with vinegar, as it can turn out tough. But in the case of pork, you don’t have to worry about this, since its fibers have a special structure.

You need to prepare a simple marinade for pork from vinegar the day before frying the kebabs. This is a classic recipe for soaking shish kebab in this product.

Ingredients

• 2 kg pork
• 3-4 onions
• 100 ml 9% vinegar
• 200 ml water
• Salt and dry spices to taste

Preparation

1. Cut the meat into pieces approximately 5x5 cm, peeled onion into 0.5 cm rings.
2. Using your hands, mix the pork with the onion, salt and spices.
3. Dilute the vinegar with water and pour into the meat. Stir. It should be completely covered with marinade. Leave for at least 2-3 hours, and ideally overnight.

Pork kebab in vinegar marinade

In this recipe, in addition to vinegar, sugar is also added for a milder taste.

Ingredients

• 1 kg pork neck
• 4 tablespoons 9% vinegar
• 1.5 teaspoons sugar
• Salt, pepper to taste

Preparation

1. Rinse the pork neck under cold water.
2. Cut into manageable pieces.
3. Season with salt and pepper evenly, stir, squeezing the pieces.
4. Cut the onion into thin rings and add to the meat.
5. Dilute vinegar with water in a 2:1 ratio, that is, add 8 tablespoons of water.
6. Pour into meat and add sugar. Stir.
7. Cover the kebab, let it stand for an hour at room temperature and put it in the refrigerator for 10-12 hours.

Spicy oriental marinade for pork shish kebab with vinegar

Ingredients

• Onion - 2 pcs.
• Garlic - 2-3 cloves
• Vinegar (preferably wine) - 40 ml
• Oil (preferably sesame) - 100 ml
• Sugar - 20 g
• Hot pepper - 3 pods
• Cloves - 2 pcs.
• Spices: thyme, rosemary, cinnamon, pepper, bay leaf

Preparation

1. Peel and finely chop the onion and garlic. Cut the pepper in half.
2. Mix all products together. Pour marinating mixture over pork.
3. Place in a cool place overnight.

In general, it is not advisable to use oil when preparing pork shish kebab, because pork is already a very fatty product. But sesame will give it aroma and a unique oriental flavor.

• The best pork meat for marinating in vinegar is the neck. It will not turn out dry, but, on the contrary, tender and tasty.
• If you add grated raw onion to the vinegar marinade, it will also prevent the pork from drying out while frying the kebab.
• You can replace regular vinegar with apple or balsamic vinegar, and also experiment with dry spices for marinating meat.
• If necessary, pork shish kebab can be fried in vinegar after 3 hours, but it tastes best when it sits in the refrigerator for 12 hours.
• Vinegar must be diluted with water, usually in a ratio of 2:1. A solution that is too acidic can make the meat hard, but a weak solution will do no good.
• The finished marinated pork in vinegar should be tightly threaded onto skewers and fried over hot coals.

It’s hard not to be tempted when you catch the delicious aroma of meat grilled on the grill on the street. And it doesn’t matter - this is the result of the work of kebab masters from https://dostavka-shashlika.ru/ or a masterpiece of a neighbor in their summer cottage. Today we will tell you a recipe for a delicious picnic dish - we will teach you how to prepare a marinade for pork kebab with vinegar. Now let your neighbors envy you, and let your household admire your culinary skills.

Pork is a soft and fairly fatty meat, perfect for grilling over an open fire. Beef, for example, is tough and is more suitable for long-term cooking or cutlets. Cooking beef dishes on skewers or on a grill so that it turns out delicious is something only professionals can do. Chicken, especially the breast, is light and nutritious, but when fried over an open fire it turns out a little dry. Pork, on the contrary, in the process of open cooking loses excess fat, is perfectly saturated with it, acquiring a special consistency and delicate taste.

Do not use meat taken from the freezer to prepare this Caucasian dish. Also remember that a dark, rich shade indicates an old and harsh product. A bright red color indicates the presence of artificial dyes.

A high-quality product is light pink, elastic, has a glossy tint and a mild neutral smell. The best part of the carcass is the neck. It is also possible to cook brisket, loin, and tenderloin from the lumbar region. Choose pieces with thin layers of fat. Do not chase fresh meat, it will come out tough, as it needs to rest for a certain time. The purchased pork is cut into medium-sized pieces. Now you can start marinating the meat in vinegar.

How to cook

A high-quality marinade for pork shish kebab is easy to prepare. Its main ingredient is vinegar essence. The meat will become perfectly soft after you have been able to soak it for a certain amount of time. To properly marinate onions and pork skewers, you need to know the secret, which lies in the proportion of components: water, vinegar essence and sugar. Follow the marinade recipe, take as much product as indicated there.

If you dream that everyone in the area will admire your skill, take your time, take your time, and do not remove the components before three hours. Only after this can the barbecue meat be sent to the fire. There is no need to soak quickly - the dish will turn out tough.

Marinade for shashlik with vinegar (also called “Soviet-style marinade”) is made from the following ingredients (per 1 kg of shashlik):

1 kilogram 300 grams of pork (300 grams are lost during the frying process).
4 tablespoons of vinegar essence 70%.
One teaspoon of sugar.
Onions for shish kebab (3 heads).
8 tablespoons of water.
A little salt, black pepper.

Now let’s describe the classic recipe for pork kebab with vinegar. First you will have to cut the meat into pieces of 5–7 centimeters, removing the film and veins from the surface. When you salt and pepper, do not overdo it - it is better to add additional seasonings to the finished dish. Add the onion (cut the onion into fairly large rings). Separately prepare a mixture of water, essence, sugar. Put everything strictly according to the recipe, without adding “by eye”, otherwise the taste will be hopelessly spoiled.

Pour the marinade over the meat, leave it covered, under a load. Refrigerate for up to 20 hours and then skewer, enjoying the divine smell and later the delicious taste. The question of how long you need to marinate pork kebab with vinegar and onions is an open question. Choose the optimal marinating time based on experience, as soaking pork skewers in vinegar does not have a universal answer.

Cooking onions separately

If there are people in your company who don’t really like onions, then you can make separately marinated meat and separately marinate the onions for the kebab. At the picnic, everyone will eat what they want. Anyone can pickle delicious onions for pork or any other dish. Sour cream with seasonings, wine, mayonnaise, and mineral water can be used as a marinade. But we advise you to use the classic recipe and marinate the onions in vinegar, just like meat.

Let's describe the recipe for pickled onions. You will need the following ingredients:

• Onion (white or red) – one piece.
• Vinegar essence 70% - 4 tablespoons.
• Sugar – 1 tablespoon.
• Salt – 1 teaspoon.
• Water – 250 ml.
• Dill.

The prepared components are soaked in a liter jar or other deep container that can be tightly closed with a lid. First you need to lay the onion cut into half rings. Dilute water and essence - we dilute the onion with this marinade and vinegar. Add the rest of the ingredients. Stir, but ensure that all components retain their shape. Now you need to close the lid and soak the dish for half an hour. That’s the whole secret of onions diluted in vinegar!

If you only have the product from the freezer, then to make a shish kebab in vinegar from it, simply leave the meat on the bottom shelf of the refrigerator, avoiding express defrosting methods. Do not speed up the process with boiling water, do not use a microwave - the product should melt on its own.

Forget about aluminum and plastic containers - pork marinade in vinegar loses its taste in such containers. Wooden containers are also bad. It is better to marinate pork kebab in vinegar in a glass, enamel or ceramic container (jar, ladle, basin, pan).

When preparing the dish, try marinating some of the meat overnight, and some a couple of hours before frying. This way you can create your ideal “personalized” recipe by simultaneously comparing both options based on the results of preparation.

You can add extra sophistication to the dish by using special secrets. For example, pork in balsamic essence will turn out to be especially tender and aromatic, with a sweetish tint of taste worthy of true gourmets. It is perfect for you if you decide to cook pork kebab in the oven rather than on the grill.

By marinating kebab in apple cider vinegar, you will get a juicy and tender dish. The essence should be added in a diluted form (you need to dilute vinegar with water in a ratio of 1:2) 3-5 hours before heat treatment. You also first need to keep the soaked meat with onions, pepper and salt in a cool place overnight. Just remember - pork in apple essence has a taste that is not for everyone.

Marinated pork kebab in wine essence will acquire additional softness. According to this recipe, pork is marinated in vinegar for no more than 2 hours. The main thing is to be sure to water and soak the dish only with a high-quality product, without meat flavorings, fragrances or other chemicals.

So, we have given you a simple recipe for a great summer dish. Have a nice picnic and great mood! Next time we will tell you how to properly make pork kebab without vinegar. A barbecue marinade without vinegar (for example, with mineral water, wine, kefir or mayonnaise) will also help soften the meat well and give it an amazing flavor. Finally, we recommend watching a video that will clearly show how to properly prepare the best summer dish for picnics:

One of the most beloved and simply amazing dishes is shish kebab. Do you know why? Firstly, it is very, very difficult to spoil, and almost any housewife can do it. Well, except that frying it over an open flame can be a bit difficult. Secondly, while you cook pork, a lot of fat is lost, leaving only the most delicious and healthy! And finally, among meats, pork is the juiciest because beef or chicken does not have as much fat as pork.

Rules for marinating pork meat

To get a delicious, finger-licking pork kebab, you need to remember three main rules, which make the kebab simply divine.

1. Use vinegar. With any other meat, doubts may arise - is it necessary to use vinegar? But when the kebab is supposed to be made from pork meat, the answer will be definitely positive. The trick is that pork has a special fiber structure, and it is impossible to spoil it with vinegar; in any case, it will remain soft. In addition, you don’t need to fuss with vinegar marinade for a long time, and besides, vinegar can shorten the marinating time. For example, if you mix water, vinegar and sugar for the marinade, then after 3 hours of marinating the pork at a temperature of about 20°C, you can start frying it.
2. In the case of pork kebab, you do not need to add any oil. The main function of adding oil is to “seal” the pieces so that the outside of the meat is covered with a hard crust, but the inside remains juicy and tender. So: pork is not that case. Pork meat itself is fatty, and it is more likely that during the frying process, excess fat should drain off rather than accumulate in the middle of the pieces. Therefore - no oil, neither olive nor sunflower.
3. It is best to marinate pork meat for about 12 hours in the refrigerator (longer is possible), and only then can the pork be fully saturated with the components of the marinade. Believe me, no quick pickling methods will give the same effect.

How to marinate pork kebab in vinegar

You will need:

• 1.2 kg of pork meat (or a little more);
• 4 tbsp. vinegar (9%);
• 1 tsp white regular sugar;
• 2-3 large onions;
• 8 tbsp. water;
• rock salt;
• ground black pepper.

Preparation

The pork needs to be washed and cut into pieces approximately 6-7 cm in size. All membranes from the meat must be removed and discarded. Distribute salt and pepper evenly over the processed meat and mix. Coarsely chop the onion into rings and add to the meat. Combine vinegar, water and sugar in a cup, pour this mixture over the kebab, mix well, close the lid on top and press down with a small weight. Place in the refrigerator to marinate.

Marinade for pork shish kebab with mayonnaise

Here is another great recipe for shish kebab marinade. But it also has its own subtlety: it’s better not to buy mayonnaise. Because we don’t always pay attention to its composition, and it is unknown how the components of store-bought mayonnaise will behave when frying. In fact, some ingredients in store-bought mayonnaise can release harmful substances when heated. So it would be much safer to make your own mayonnaise. To do this, you just need to beat the egg yolk, a little mustard and vinegar with sunflower or olive oil. It won't take long. But on the other hand, you can truly appreciate the indescribable taste of pork kebab in mayonnaise marinade without causing harm to your body.

You will need:

• 1 kg pork meat;
• 4 large onions;
• 300 ml mayonnaise;
• a little pepper and salt.

Preparation

The pork needs to be cut into pieces for barbecue, then evenly season them with salt and pepper. Give 15 minutes. brew. Then add mayonnaise little by little, carefully pouring each portion of meat in it. There is no need for the meat to swim in mayonnaise; the sauce should coat each piece well and nothing more. Cut the onion into rings. Mix some of the onion with the meat. Sprinkle the remaining onion on top of the meat, close with a lid and press down tightly. Leave to steep in the refrigerator until everything is well soaked.

Diet marinade

Each person has their own tastes. Therefore, some may find meat with a vinegar marinade too spicy, or meat in mayonnaise too fatty. Especially for such people, we offer pork shashlik options with light dietary marinades.

You will need:

• 2 kg pork (tenderloin or neck);
• half a liter of mineral water;
• 3 large onions;
• cilantro seeds;
• dried tomatoes with paprika (mixture);
• a little pepper and salt.

Preparation

Chop the meat into large cubes, cover with large onion rings and spices. Mix everything thoroughly and mash so that the meat releases juice. Distribute the onion and spices evenly on each piece and carefully pour in mineral water so that it slightly covers the meat. Place in the cold to marinate.

You will need:

• 1.5 kg pork;
• full-fat kefir (3.2%);
• 0.5 tbsp. Sahara;
• 4 pieces of large onions;
• pepper;
• salt.

Preparation

Cut the pork meat into portions. Chop half the onion coarsely, and chop the other half to a puree. Transfer the onion pulp into a bowl with the prepared meat, add salt, sprinkle with pepper and stir. Continuously stirring the meat, pour in kefir until it covers the meat. Add sugar and stir again. Place thickly sliced ​​onion on top and place the meat under pressure in the refrigerator.

So, you've learned some great barbecue recipes, and now you'll always be fully prepared for any picnic! And if outdoor gatherings are not planned, then you can treat yourself to a delicious barbecue without leaving home!

Video recipe for marinating meat for kebabs.

I don’t know about you, but I have yet to meet a person who doesn’t love barbecue (vegetarians don’t count, of course). It’s so great to get out into nature with friends, make a fire and cook very tasty and incredibly aromatic meat! For many years now, our noisy and cheerful company has been doing exactly this: when going on a picnic, we always take skewers and a grill with us, marinate the meat...

By the way, about the marinade. My friends and I tried many recipes: we had kebab with kefir, mineral water, mayonnaise, and even pomegranate juice... But in the end we settled on the classic marinade for pork kebab with onion and vinegar. It is very easy to prepare and affordable in terms of ingredients, but, nevertheless, this marinade recipe provides the meat with the necessary softness and juiciness.

And don’t worry that the vinegar will be too noticeable in the finished dish - in fact, there is not that much of it, and besides, the vinegar is diluted with water. But it fulfills its function 100%: the kebab turns out tender and very tasty. Therefore, marinade with vinegar is rightfully considered the best marinade for pork kebab.

Ingredients for 1 kg of pork

For the marinade:

• 1 incomplete tablespoon of salt;
• 1 incomplete tablespoon of barbecue spices;
• 100 ml water;
• 2 tablespoons vinegar 9%;
• 5-6 not very large onions.

Meat selection and preparation

Let's take care of the meat first. Unfortunately, it’s quite problematic to find lamb in our area, so we’ll make shish kebab from pork. The neck or back part is suitable for this. We cut the meat into large pieces - squares or rectangles with a side of 4-5 cm. You should not make kebab from small pieces of meat - it will, of course, cook faster, but it risks burning and becoming dry and tough, even despite our marinade with vinegar.

Now let's take care of the onions. We clean it and cut it into 4 parts - slices. If you have very large onions, you will have to cut them into more slices.

How to dilute vinegar?

Pour water (regular, drinking) into a glass and add vinegar. Mix.

Place the meat in a pan or bowl of a suitable size, add barbecue spices and salt.

Add onion to the meat, pour in water and vinegar.

And mix properly, preferably directly with your hands (to prevent your hands from getting dirty, I advise you to use disposable gloves for mixing). The marinade should be evenly distributed over the surface of the meat along with the spices. Cover the pan with a lid or cover with cling film and leave the meat to marinate for 2-3 hours at room temperature. If necessary, the meat can wait longer for its fate, up to 12 hours. This is very convenient if you take kebab with you on a long trip to nature.

How to grill shashlik on a grill

We light a fire in the grill. We need to get hot coals. While the fire is still strong enough, I advise you to heat the skewers - keep them in the flame for a little while.

And immediately after calcination, we string the meat onto skewers, alternating it with onions.

Place the skewers on the grill with smoldering coals and cook the kebab, not forgetting to rotate the skewers. It will take you 15-20 minutes to prepare. To find out if it's time to remove the kebab from the grill, cut the meat - it shouldn't be red or pink inside.