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You will need

• • Traditional marinade for pork:
  • 3-4 bulbs;
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  • pepper ground and peas;
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  • bay leaf - 1 piece;
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  • glass of water;
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  • sugar: half a teaspoon;
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  • salt: one teaspoon;
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  • a glass of 9% vinegar.
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  • Peppermint marinade for pork:
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  • 4-5 tablespoons of vegetable oil;
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  • 3-4 leaves of fresh mint;
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  • one large onion;
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  • 2-3 cloves of garlic;
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  • rosemary.
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  • Tea marinade:
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  • three tablespoons of large-leaf black tea;
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  • 300 ml. boiling water;
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  • 1 teaspoon of salt
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  • 1.5 teaspoons of sugar
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  • freshly ground black pepper.
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  • Lemon marinade:
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  • half a lemon;
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  • half a glass of water;
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  • salt
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  • pepper
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  • hops-suneli
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  • Grated nutmeg (by pinch);
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  • 3 onions.
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  Instructions

  1

  To make a traditional marinade for pork shish kebab, take 3-4 medium sized bulbs, peel them and chop them into half rings.

  2

  Mix the meat cut into pieces with ground and whole peppercorns, add 1 bay leaf.

  3

  Take a glass of boiled water, dissolve in it a half teaspoon of sugar and one teaspoon of salt, add 1 cup of 9-% vinegar to this mixture.

  4

  Pour prepared marinade prepared meat with spices.

  5

  Prepare a peppermint marinade for pork. To do this, take 4-5 tablespoons of vegetable oil, 3-4 sheets of fresh mint. Chop mint leaves and mix them with butter.

  6

  Chop one large onion, 2-3 slicesgarlic (you can use garlic powder). Add onions and garlic in a mixture of vegetable oil and mint, mix. Put some rosemary in the marinade to taste. With the resulting marinade, grease the pork and leave it overnight.

  7

  For the preparation of delicious stewed pork, use the recipe for tea marinade. Take three tablespoons of black large-leaf tea of ​​good grades, 300 ml. boiling water. Brew the tea.

  8

  After 10 minutes, strain the tea leaves through a strainer and cool well. Add in the tea 1 teaspoon of salt, 1.5 teaspoons of sugar, freshly ground pepper, mix the mixture.

  9

  Use the recipe for a lemon marinade for pork. Take a large lemon, cut it in half, squeeze the juice from a half of the fruit into a glass. Then add a glass to half of the water.

  10

  In an enameled cup or saucepan, put a layermeat, sprinkle with salt, pepper, hops-suneli, nutmeg and grated nutmeg (roughly a pinch). On top, add a layer of onions (3 pieces for 2 kg of meat), cut into rings, and pour a spoonful of diluted lemon juice. Put a layer of meat again. And so continue until the meat runs out. Cover the pan with a lid and put it overnight in the refrigerator.

For the traditional and very popular vinegarmarinade you will need (per 1 kg of meat): - 70 ml of table vinegar (9%) - 200 g of onions, - 2 tsp. sugar and salt; - 1 tsp. ground pepper, 4 bay leaves.

Marinate meat in glass, ceramic or coated with enamel. Aluminum packaging is oxidized, and plastic emits toxic substances.

Mix salt, sugar and black in a deep containerpepper with ground laurel leaves. Peel the bulbs, cut into thin semirings, shift to spices and intensively remember with your hands to let the vegetable juice. Add the vinegar and wait until the dried products are dissolved in it. Rinse the pork, cut into slices, convenient for stringing on the skewers, mix with the marinade and leave for 2-3 hours. For a fragrant oriental marinade you will need (per 1 kg of meat): - 800 ml of ayran, - 150 g of cilantro - 6 pieces black pepper peas; - 1 tbsp. salt; - 1/2 tbsp. ziri.Lozhite prepared pieces or a single piece of meat in a large bowl. Tear there the greens of coriander, put peas of pepper, ziru and salt and stir as follows. Pour the pork with ayran, mix it again and hold it for several hours before softening. For a quick marinade you will need (for 1.5 kg of meat): - 1 large fruit of kiwi - 2 onions - 1 lemon - 1.5 tablespoons. salt; - 1 tbsp. spices for meat (without salt).

Instead of kiwi, you can take pineapple, it contains a similar substance - bromelain.

Loosen the bulbs from the husks and grate them. Peel the lemon and chop it in a blender. Pound the meat cut with salt and spices, combine with onion and citrus gruel and marinate for an hour and a half. Cut the peel from the kiwi, turn the fruit into puree or cut it very finely and mix it to the pork half an hour before frying. Do not exceed the specified time, otherwise the protein breakdown enzyme actinidin, contained in green fruit, will severely eat meat and it will break up into fibers. For a spicy Korean marinade you will need (per 1 kg of meat): - 100 ml of soy sauce; - 100 g of sugar; 70 ml of vegetable oil, - 4 cloves of garlic, - 40 g of green onion, - 4 tsp. dried ground ginger - 4 tbsp. sesame seeds. Peel the husks from the garlic slices, pass them through a specially designed press, mix with chopped green onion, vegetable oil, soy sauce, ground ginger, sugar and sesame seeds. Scrunch the resulting sauce piece of pork, wrap in food film or put in a bag and put into the refrigerator for 3 hours. In this marinade, pork is more suitable for baking in the oven or in foil on a grill. For a juicy tomato marinade you will need (for 1.5 kg of meat): 750 grams of canned tomatoes in your juice 60 ml of vegetable oil 2 hours. l. ground fragrant pepper - 1.5 tablespoons salt. Fold the tomatoes with a fork until a virtually uniform mass is formed, pour in the vegetable oil and pour in the pepper. Stir in this mixture of pork for at least 4 hours, shake and then salt.

Steak recipe from pork in batter

To prepare steaks in batter, you will need:- 2 steaks - 1/2 lemon - 50 g of dill greenery - pepper - salt. For batter: - 50 g of beer - 1 egg - 20 g of flour. Pork steaks should be washed, dried and beaten with a wooden mallet (it is convenient to do this through a cellophane bag). Then sprinkle with freshly squeezed lemon juice, pepper and sprinkle with seasonings to taste (with dry Provencal herbs, rosemary, thyme). Prepare the claret. To do this, beat the egg into the bowl, pour in the beer and sprinkle the wheat flour. Stir all ingredients thoroughly until smooth. Dill greens thoroughly, dry on a paper towel and finely chop. Roll the steaks in chopped green, then dipped in cooked batter and fry on both sides in a frying pan on well-heated vegetable oil over a large fire. Readiness of pork is determined by punching a steak with a knife (the allocated meat juice should be transparent).

Steak and Cheese Recipe

Steaks from pork can not only be fried onfrying pan, but also bake in the oven. This will require: - 4 steaks from pork - 1 onion - 200 g of cheese - 1 l of tomato juice - vegetable oil - leaves of cabbage - greens - pepper - salt. Wash the steaks, drain and beat off with 2 sides. Onions and dill greens or parsley finely chop, pour tomato juice and mix well. In the resulting marinade, put the meat and soak the day in the fridge. Then grease the baking sheet with vegetable oil and cover with cabbage leaves. Lay them on pieces of pickled meat (without cleaning from the marinade), sprinkle them with salt and pepper. Place the oven in the preheated oven to 220 ° C for 15-20 minutes. Then turn the steaks over to the other side, pour the remaining marinade, sprinkle with grated cheese and bake for another 15 minutes until cooked.

How to cook a steak in a multivariate?

To prepare a pork steak in a multi-we must take: - 2 pork steaks (can be on the bone) - 1 glass of milk - 1 tsp. salt; - 1 tsp. sugar - 1 tsp. ground pepper - 1 tbsp. l. vegetable oil; - 3 tbsp. l. flour - 1 egg. Wash steaks, dry and dry well with a wooden mallet. Mix the granulated sugar, salt, black ground pepper and mix the mixture with prepared steaks. Fold the meat in a deep plate, pour the milk and leave for 3 hours. Then pour the wheat flour into one plate, and in another break the egg and lightly beat it with a fork. Pour vegetable oil into the removable bowl of the multivark. On the control panel set the baking mode, and the timer is 25 minutes. Strain the steaks first in flour, and then dab them into the beaten egg. After 5 minutes, when the cup is heated, put the steaks into it. Do not cover the multivark cover and cook the pork chops for 10 minutes on each side.

The right choice of meat

Be that as it may, the most important rulejuicy and such an enticing steak remains a good meat. And it is important that it was delicious even before it is cooked. Such a piece of meat should like you to look at, the smell and color in its original form. No excuses like "zamarinuyu, it will be good", no compromise! Meat for an ideal grill should be an ideal a priori.

Marinade is not the most important thing

Ideally, with a properly selected piece of meatmarinade is not needed at all, just a couple of pinch of large sea salt and a mixture of dried herbs, the rest will make smoke and coals. Long soaking in acids, whether it's lemon juice or vinegar, can ruin even the most wonderful meat, since itself meat taste against the background of such "neighbors" is lost. So just salt the steak (yes, it can be done before the fry, because the usual temperature of the coals is about 400 degrees, which is enough to prevent the meat from giving the juice ahead of time), season with pepper and herbs and sprinkle with oil and - voila! - meat is ready for frying.

If you want a more explicit taste, addto the above ingredients onions in the proportion 1: 4 (per kilogram of pork a quarter kilogram of onions), mix with pieces of meat and let it brew for an hour.

"Seal" the meat

The first few minutes you just need to frymeat at high temperature. So it will be covered with a crust, and the juice will remain inside. When the pieces of meat are evenly gilded, a little rake the coals and allow the meat to reach at medium temperature. In order to check the readiness of your meat on the grill, cut a slice. If the juice is clear, the meat is ready, if a bit white, the meat needs to be reached. To do this, move it aside, where the temperature of the coals is the lowest, and leave it for 5 minutes.

A few additional tips

If you follow the listed points,your meat and so it will turn out very, very delicious. But there is no limit to perfection, so consider a few more things that can make meat even better.

Use fragrant oil. Mix a mixture of Italian herbs and garlic cloves with 8 tablespoons oil. Let it brew for 24 hours. This oil gives a special flavor to meat or fish.

Add chips to the coals. To do this, chips from apples, alder, oak - at your discretion - pour for half an hour with water, wring out and add to the coals. In the process of frying, the chips will smolder, and the meat will turn out more fragrant.

And the most important rule - cook with love. Enjoy the process. After all, cooking is so much fun!

Instructions

1

Pine marinade Ingredients:- mustard granular 1 tbsp. - raspberry berries 1 tbsp. - red onions 1pc - honey 1 tbsp - olive oil - to taste - salt - to taste Preparation: In a bowl, mix the ingredients and stand the bird for 1-4 hours .

2

Yogurt marinade Ingredients:- yoghurt without additives 1 item - cumin ground 1 tsp- turmeric 1 tsp - vegetable oil 2 tbsp coriander powder 1 tsp Preparation: In a bowl, mix the ingredients and marinate poultry 2.5-3 hours . Any other meat for 4 hours.

3

Peppermint marinade Ingredients:- vegetable oil 5 tbsp .- mint 1 bunch-white wine 60ml- onion 1pc-garlic 2-3 denticles-rosemary 1 bunch Preparation: Mix the ingredients and leave the pork for 3-4 hours.

4

Marinade of corn cobs Ingredients:- olive oil 2 tablespoons lime 1p.- ground pepper 1 tablespoon salt 1ch.l. Preparation: In a small bowl, mix and squeeze out the lime juice. Lubricate the corn and set aside for 25 minutes. Lay the cobs on the grill and fry on each side.

You will need

• For 50-70 servings of shish kebab
• - 5 kilograms of pork;
• - 1¼ cups of apple cider vinegar;
• - 1 ¼ cup ketchup;
• - 1¼ cup soy sauce;
• - 240 ml of pineapple juice;
• - 2 tablespoons chili oil;
• - 2 tablespoons of chilli and garlic paste;
• - 1 3/4 cup brown sugar;
• - 1 large head of garlic;
• - ¼ teaspoon cumin;
• - 2 tablespoons corn starch;
• ¼ cup warm water;
• - salt and pepper;
• - skewers / bamboo sticks

Instructions

1

One of the main secrets of a good shish kebab frompork - the selection of the necessary pieces - cuts, the right combination of meat and fat. Too lean meat will be dry, it can not absorb enough flavor, excessively fatty - very heavy food. Magnificent shish kebab is obtained when 6 pieces of lean pork have no more than 2 and not less than 1 - fatty. When buying meat for a shish kebab, do not immediately take 5 kilograms of neck or otkovalka, take 2 kilograms of fillets, 2 kilograms of the humerus and 1 kilogram of brisket.

2

Cut the meat with the same cubes with a side of 3-4 centimeters. Put the pork in a colander, rinse, let the water drain and then drain the pork.

3

In the bowl of the blender pour vinegar, ketchup, soysauce, pineapple juice (check that it was sugar-free), butter and chili paste, 1 cup of brown sugar, peeled garlic, cumin, a little salt and pepper. Whisk the marinade with a blender. Try it for sugar, salt and pepper. Correct, if you do not like the taste.

4

Put the pork in a bowl and pour the marinade for a shish kebab. Stir well, so that the marinade covers each piece. Cover the bowl with food film and put it in the refrigerator for several hours.

5

Take the meat out of the refrigerator. Drain the marinade into a saucepan. Stir cornstarch with warm water. Bring the marinade on medium heat until boiling, add the remaining sugar and the diluted starch. Mix and respect marinade twice.

6

Stuff skewers on skewers. If they are made of wood or bamboo, they should be soaked in water for 20-30 minutes so that they do not catch fire. Roast shish kebab on the grill or barbecue, periodically lubricating with a marinade. This technique will give the shish kebab a nice brownish brown crust.

You will need

• - 2 tablespoons of olive oil;
• ¼ cup of white dry wine;
• - 3 cloves of garlic;
• - 1 juicy grapefruit;
• - 1 tablespoon fresh thyme leaves;
• - ½ head of red onion;
• - 1 pound of beef fillet;
• - 2 Bulgarian yellow peppers;
• - 400 grams of cherry tomatoes.

Instructions

1

The recipe of a shish kebab from a beef to someone will seem notthe most successful idea, as traditionally shish kebabs are fried from pork or lamb. But it's worth picking the right cut and trying this shish kebab at least once, as all doubts fall away. Meat for shish kebab should not only be fresh, but also with veins of fat. The best fit is the knuckle or the inside of the thigh.

2

Prepare a marinade for shish kebab.In a bowl, combine the olive oil, the dry wine, the sliced ​​and chopped garlic, the juice squeezed out of the grapefruit, and the thyme leaves. Slice the marinade with a fork. Cut the meat into pieces with a side of 2.5-3 centimeters. Put the beef in a bowl and pour half marinade, mix well, so that each piece was covered on all sides. A good idea is pickling shish kebab in dense plastic zip-bags for food storage. Such a package can be shaken well, achieving perfect coverage. Put the meat and the remaining marinade in the refrigerator. Marinate the beef for 1 hour.

3

Pre-soak the wooden skewers in water.Have a brazier or grill. Take the shish kebab from the marinade and string it on skewers, alternating with pieces of onion, pepper and cherry tomatoes. Put the shish kebab on the grill or brazier, apply a marinade with a silicone brush, turn it over. Grill the shish kebab for about 10 minutes on one side, grease the marinade and turn over. Serve with a salad and various sauces. Enjoy fragrant meats, juicy tomatoes, crispy onions and sweet peppers.