Step 1. Thoroughly wash the meat from which you plan to prepare shish kebab and remove unnecessary films and fat (despite the fact that the chicken fillet is quite dry, using onions in the marinade will soften the fibers and it will turn out tender and juicy).

Step 2. And now the highlight of the dish is the marinade. We clean and grate all the onions.

Yes, it would be much easier to cut it, but then the amount of juice that we need to obtain tender meat would not be released.

If you like to alternate onions on a skewer, you can leave a few onions cut into rings, but since this “side dish” often burns, I recommend using tomatoes or eggplants instead.

Step 3. Pour the chopped meat with onion juice and season to taste with salt and black pepper.

Onions give the meat quite a rich aroma, so I don’t recommend adding too many spices to this recipe.

Step 4: Before skewering the meat or placing it on the grill, scrape off the onion marinade with your hands or a brush to prevent it from burning.

Step 5. Fry the kebab until golden brown.

A recipe for a delicious and unique kebab that everyone will be happy with. The secret is in onion juice, which will fill the meat with extraordinary taste, aroma and softness.

The best rest for soul and body is a family holiday in nature or at the dacha, with family or friends and always with delicious dishes. And what could be better than barbecue for such a holiday? And preparing the dish is not tiring, and everyone can cook together. You just need to pay special attention to the marinating process in this matter. Each “kebab maker” has his own secrets of delicious kebab. You should consider one of the fairly simple recipes, which results in incredibly tasty and magnificent kebab.

You can start marinating a day in advance, preferably in the evening, on the eve of gatherings. The purchased meat, at the discretion of the cook and his guests, is cut into squares 3 or 4 cm thick. Many people like lamb kebab, some like veal, others prefer pork. It is pork that is best suited for making barbecue. And you should choose either the neck or the adrenal part, where there is little fat and the meat is juicy and soft. Once the meat is sliced, you can start preparing the marinade.

For the marinade you will need 1 kg of onion, which will need to be ground in a meat grinder or grated with a grater. Onion juice is poured into a saucepan with pieces of chopped meat. It is very important that the juice is poured into the meat without pulp. The meat should be left in this form for at least a couple of hours, and at best overnight. And, it should be noted that salting meat is not recommended. After soaking the meat in onion juice, squeeze out the pieces and transfer them to a bowl, add half a glass of vegetable oil. After this, a seasoning packet will follow into the bowl, which can consist of various components, at the discretion of the chef. Basically, it is coarsely ground black pepper, 10-15 peas of coriander or also ground, half a teaspoon of dry basil, a little thyme and cumin, a couple of bay leaves and a little paprika. For those who like spiciness, you can add a pod of red hot pepper. It should be said that it is better to immediately buy a complete set of barbecue seasonings in a specialized store or in a special department at the market than to run around to different places in search of, for example, thyme or basil. But, if you have all this at home, then, of course, you can add everything yourself. After collecting the meat, oil and seasonings in a bowl, mix everything thoroughly for 15 minutes. After the process of diligent mixing, you can add a little salt to taste and send the meat to the skewer.

To prepare onion marinade for pork shish kebab, we will use onion juice from 300 grams of onions. The yield of onion juice for the marinade will be approximately 180 milligrams. This is quite enough to marinate about one and a half kilograms of pork for barbecue. So let's start preparing the marinade.

1. Peel the onion and grate it on a fine grater, you can use a meat grinder with a fine mesh, after this step you will have a paste from which you need to separate the juice from the pulp, this can be done using a sieve. You can also use a juicer.

Important!!! Why is it not advisable to use onion slurry to marinate pork shish kebab - it’s very simple; when grilling kebab on coals, small particles of onion slurry will burn very quickly, and the meat inside will not be cooked. Therefore, use onion juice to prepare onion marinade for marinating pork skewers.

2. Add vinegar, salt, and ground pepper to the resulting onion juice; I use a mixture of peppers (red, black, white). Using several peppers, including allspice, gives the marinade a very good aroma.

Mix all the ingredients and let the marinade sit for literally 10 minutes, to familiarize yourself with the ingredients - the onion marinade is ready, now you can use it to marinate pieces of pork, the optimal time for marinating pork in the onion marinade is 6 hours. Cut the pork correctly - the size of a matchbox, this is the optimal size, easy to marinate and fry.

What kind of dishes to use for preparing marinades - the best solution is glass, you can use an ordinary liter jar for preparation, do not prepare marinades in aluminum containers!!! It is forbidden.

Another very important point when marinating kebab of pork or other meat in onion marinade or any other marinade, do not use galvanized utensils at all, the best solution is stainless steel, if you do not have such utensils, use a glass jar or several,

Bon appetit!

Onions are almost always used for marinating meat. Onion marinade for pork kebab in its pure form can be considered the pinnacle of onion marinade. Onions are perfect for pickling due to their gentle properties. It will not over-marinate the meat, like kefir and vinegar can do. This marinade adds onion flavor to the kebabs. And onions always have a beneficial effect on taste.

However, we do not recommend overusing the amount and time of marinating. This will not harm the texture of the meat, but it may oversaturate the pork with onion flavors, which your guests will not like. Nobody wants to taste more onions than meat in their mouth. As in other examples of marinating, the main ingredients are given here; you can refer to other recipes for spices or choose your own. Please note that is correct. But know that good meat does not require much. It in itself will be juicy and appetizing if you simply fry it well over coals, soaking it briefly in a simple onion marinade.

Onion marinade for pork skewers

Preparation 2 hrs

Cooking 30 mins

Total Time 2 hrs 30 mins

Serves 4

Calories 190

Ingredients

• 1 kg pork neck
• 3 pcs large onions
• 3/4 tbsp salt
• black pepper ground to taste

Instructions

Rinse the meat and dry with a paper towel

Cut the pork into approximately 3cm cubes

Place the meat in a marinating bowl, add salt, pepper and stir

Peel the onion, cut into quarters, then chop in a blender or grind through a meat grinder

Strain the resulting onion mass through cheesecloth or a fine sieve to separate the juice.

Pour onion juice over the meat in the bowl and stir

Let stand for half an hour at room temperature, then put in the refrigerator for a couple of hours.

Thread onto skewers and grill over coals

In this recipe, the onion marinade for pork skewers is made with juice. You can also use just onion pulp without squeezing the onion through a sieve. There will be fewer tears, but more problems when frying. Chopped onions will stick to pieces of meat and burn on the coals. Which will not do anything good for the taste of the kebab. And scraping off small pieces of onion while threading it on a skewer is a long task, and you still won’t be able to remove everything. So we advise you to listen to the recipe with onion juice and try it that way. You can try another option, . Bon appetit!

The task before him was almost impossible - he had to ensure that the barbecue was prepared at the highest level, without knowing exactly when and in what quantity the distinguished guests would arrive. (We are talking about the presidential dacha in Crimea).

This is how the recipe for this kebab came about. I don’t know if everything in the story with the president is true; I can only vouch for the quality of the barbecue marinade itself. It turned out to be so successful and versatile that, having tried quite a few options in my time, I believe today that this is the fastest and best marinade for barbecue.

How to cook barbecue the presidential way?

Firstly, the selection and preparation of meat is the same as for any decent kebab. The meat must be of appropriate quality.

We clean it of all excess and cut it into equal cubes weighing 35-50 g.

Marinade:

Pass 1 kg of onion through a meat grinder or grate it on a fine grater, or

Pass it through a juicer. It is very important that no onion pulp gets into the kebab - we marinate only with juice. To do this I do this:

In general, I came to the conclusion that if you marinate shashlik and at the same time cut onions into large rings, your actions will be primarily decorative in nature; such onions in the marinade are of little use. (Alternating onion rings with meat on a skewer, however, will be possible)

If you just add grated onion, you run the risk of getting a skewer with meat on the grill or grill, getting a kebab with burnt spots of onion, like in the photo of the kebab below.

Unsuccessful attempt at marinating in onion juice with pulp

(tested by bitter experience, believe me, it was very disappointing for the picnic to be ruined...). And only, pouring pure onion juice over the pieces of meat for shish kebab,

you give it an excellent opportunity to marinate as it should and have a decent appearance.

So, our kebab rests in the onion marinade (without salt!!!) for about an hour (of course, if possible, and you don’t need to immediately feed the president, leave it for several hours or overnight).

add 0.5 tbsp. refined vegetable oil and seasonings for barbecue. We use proven ready-made seasoning or a mixture of spices that you prefer.

I usually, without fail, add a mixture of different peppers - black, white or red, allspice, a little chili pepper for a spicy kick, basil and mint leaves and thinly cut half a lemon.

But coriander, curry, paprika - very carefully, rarely and in minimal quantities. If the combination of these spices is unsuccessful, sometimes they give the opposite effect to the expected one.

But now the most important thing - and a man’s help will not be superfluous here - is to knead our pieces of meat with butter with effort, according to the principle of kneading dough.

We do this for 10-15 minutes. The “kneading” time depends on the time the meat remains in the onion juice.

Moreover, the relationship is the opposite - the less the meat is marinated, the longer it needs to be “kneaded”.

Immediately after this, you can start frying. Once again about salt - there should not be any in the marinade, otherwise the meat will be tough. You need to salt the meat 5-10 minutes before placing the skewers with shish kebab on the grill.

Agree, it is completely possible, in case of unexpected guests and the availability of decent meat, to do express marinating with onion juice and kneading with butter while the fire is lit on the grill.

You can marinate different types of meat in this way - pork, beef (preferably veal), and lamb. Poultry interacts well with onion juice, the time spent in the marinade is minimal, and the results are wonderfully juicy legs, wings and steaks.

Try to cook shish kebab marinated according to this recipe from the President's chef once - you will definitely like it.