Shashlik and pork with tomatoes and zibuleya - Recipes for the most delicious marinades so that the meat is soft and juicy. Recipe for shashlik in tomato juice Recipe for shashlik with pork in tomato sauce

Shashlik, prepared in a marinade of tomato juice, is enhanced by its juiciness and softness. The meat becomes noticeably soft and tender. Make sure to also mark it when you thread the pieces onto skewers.

Salt the meat thoroughly before serving it on the vugilli. I don’t hate this rule at all! So, the meat will be richer in juice! Try it, you will definitely like this method of marinating meat for barbecue.

Information about the recipe

Method of preparation: on the grill

Preparation hour: 2 year 30 xv.

Cooking hour: 30 min.

Ingredients:

1 kg pork neck
2 cibulini
250 g tomato juice
15 g sumisha spices for barbecue
salt.

Preparation:

The pork neck is cut into pieces.
For cooking, it is important to choose the pork itself, mix the scraps with lard, which will give the kebab the necessary juiciness and relish.
Clean the cibul and cut into thin slices.
In a deep container, put chopped meat, chicken and spices.
Mix thoroughly.
Spices can be adjusted according to your taste. I give preference to the ready-made mix of spices for barbecue, which is sold in the store.
Now pour in the tomato juice. I strongly recommend that you buy 100% natural juice! I have a fall, with tomatoes from a damp bed.
Mix the meat with the marinade and leave for 2:00.
2 years have passed. At that time, the vugilla is baked in the grill, and it’s time to start greasing our meat. Salt the shish kebab, mix well and place on skewers. If you vikoristuetnt salted salts, vouch for it. Possibly, there is no need at all.
Place the skewers with meat on the baked vugilla. Sometimes turn over and knead so that the meat does not burn.
It is important not to over-trim the meat, otherwise it will become dry. The kebab is covered with a rosy and fragrant crust!
The finished kebab is served to the table. Delicious!

Please note gentlemen:

If you prefer not to have fatty meat, use pork shoulder for preparing shish kebab. The shoulder blade is not very fatty, but rather loses its juiciness, softness, tenderness, and the tendon does not hurt the fragments.

Author: Olena Krapivina

What’s a vacation in nature without a barbecue? While the fire is blazing, the firewood is burning, the meat is being cooked on skewers, the friendly company is gathering, the guitar is sounding, the children are spinning around - all the usual favorite herb. This is a tradition.
It seems that meat doesn’t like women’s hands. Just when we were getting ready for a picnic, some meat fell on my plot. Getting ahead of ourselves, let’s remember how we made shish kebab, marinated it in tomato juice, and I’ll show you what came out of us.
The slinky is already flowing, just taking in all the fragrant and juicy relish. And what a smell and relish the barbecue has! Shchorazu is unique in a new way.

Smak Info Others from meat

warehouses

pork pulp – 2 kg;
tsibula ripchasta - 5-6 pcs.;
tomato juice – 1.5 l;
seasonings and spices “Caucasian dial” – 1-1.5 tbsp. l.;
salt - for your taste.

How to prepare savory shish kebab with pork in tomato juice

I set out to prepare a classic Caucasian-style kebab with pork. Place the meat on the grill for greasing and then fix it. They know how to cut it - a piece of meat with little fat and without streaks. It is not for nothing that pork is cut and costs more expensive than other parts of the carcass. The meat is thoroughly washed and portioned so that it can be easily threaded onto the skewer and so that the meatballs do not hang down to the loaf.

Cut the cibul into rings.

The tsibul is not processed so that the meat is juicy and juicy. The rings should be made thicker and then threaded onto a skewer. Or you can choose small cibulins, which are strung together whole, consisting of small tomatoes and meat.
Pork shanks are salted and seasoned with spices. I take from our bazaars a Caucasian set for barbecue, which representatives of the Caucasus order to collect in front of the buyer. For the eggplants, the seller can add black or red pepper, greens or any other seasonings and spices, depending on your preferences. I believe that the spices are right and smell natural.
We hang the meat until the meat is cooked and fill it with freshly prepared tomato juice.

The meat should not be marinated overnight in the refrigerator. You can add a few spoons of otstu here. You need to stir the meat a couple of times so that it marinates evenly.
Lots of firewood, barbecue, skewers - we trust the people. If they forget the stench, then remind them that before the hour of greasing on the grill, the meat needs to be poured with chivin marinade, so that the kebab will be even tastier. And we, girls, are unable to work up an appetite, waiting for the most delicious moment in nature.

Cook shashlik and pork in tomato juice. Everyone who ate the meat for my recipe unanimously elevated me to the rank of a full-time kebab maker on the step of a fork, asking me to prepare such relish again. Losing the appetite of this honest company.

Tomato marinade for shish kebab

Among the variety of different types of marinade for shish kebab with tomato juice is considered classic and elegant. The meat comes out juicy and soft, well lubricated and aromatic.
If you do not have prepared tomato juice, replace it in the marinade with the following options:

Mix a quarter of a glass of water and lemon juice with 250 g of tomato paste in a warm bowl.
Grind 1 kg of fresh tomatoes through a meat grinder and rub through a sieve.
To the tomato juice from the store, add a dash of soy sauce, a chopped hour or bell and hot pepper minced through a meat grinder.

If you worry that the finished kebab will not be tender enough, use mustard to soften the meat. Spread it on sliced patties in portions and pour into 30-60 pieces. After that, remove the excess mustard and pour the marinade over the meat. Even if you don’t have to remove the mustard, the taste won’t be noticeable in the finished kebab.
Tomato marinade is not only suitable for pork, but with this recipe you can prepare lamb, veal and chicken fillet for kebabs.

Savory, juicy, aromatic kebabs, cooked on the grill - what could be better? Prepare and cook them in nature, in the best care of your friends.

When getting ready for a picnic, choose sweet meat first. For a juicy, soft and savory barbecue, it is best to choose a piece of pork or a loin. It’s best to cook the meat fresher, so the kebab comes out tastiest. It looks pale horn-colored, with thin streaks of fat.

Once the rare meat has been selected, it is important to properly marinate it!

Recipes for a delicious marinade for shish kebab and pork

Marinade is a mixture of acids, oils, salts and seasonings in which raw meat (pork, cowhide, lamb and poultry) is soaked (marinated) before cooking to give it softness and flavor. What is the most delicious marinade, what is the best recipe to make the meat soft and juicy? This can only be seen on the platform of powerful pleasure and relish.

Preparing the marinade:

- Rozm'yakshiti meat. Before speaking, not all meat will require preliminary tenderization. The softness of the product depends on the age of the animal, the type of meat, and the type of meat you use.
- Add a spicy taste and aroma. By experimenting with the components of the marinade, you can quickly create a new savory and aromatic bouquet.
– Keep the meat fresh. These marinades, for example, are based on natural wine extract and contain natural preservatives that help keep the meat fresh at room temperature for 12 years.

The basis for whatever marinade act one or more of the following three components:

Acid: otset, dry wine (zokrema igriste), beer, kefir, yogurt, mayonnaise, kvass. Acid is the same component that makes meat soft.

Fruit and vegetable juices – lemon, pomegranate, crane juice, cherry, tomato.

Detailed vegetables, fruits and berries – cibul, tomatoes, kiwi, pineapple, cherry, citrus.

Shvidky marinade with otstom:

For 2 kg of meat you will need:

Tsibulya – 3-5 pcs.
Ocet 9% - 100 ml
Salt, pepper (red, black) – to taste
Water – 100 ml

Marinating hour: 3:00

Cut the meat into medium pieces, and cut the cibul into rings. Pour the meat and cibullet with diluted milk with water (proportions 1:1), add spices, mix thoroughly. Let the kebab simmer for 3 years. Salt a day before cooking.

If the meat for barbecue is young, tender and juicy, use a minimal set of spices so that the prepared pastry has the taste of the meat.

A simple marinade for tasty shashlik:

For 2 kg of young, tender meat you will need:

Tsibulya – 3-4 pcs.
Black pepper – pinch
Paprika (for color) – pinch
Dry basil – pinch
Citron (savory) – pinch
Sonyashnikova oliya (if the meat is dry) – 50 ml
Strength behind the relish
Water (mineral water is possible) – 70-100 ml

Marinating hour: 0.5-2 years

How to prepare the marinade so that the meat is soft and juicy:

Cut the meat into medium pieces, and cut the cibul into rings. Add spices and mix thoroughly. Let the kebab simmer for 0.5-2 years. Salt a day before cooking.

Marinade with mayonnaise:

For 2 kg of meat you will need:

Mayonnaise – 400 g
Tsibulya – 4 pcs.
Spices for barbecue - to taste
Girchitsya (for basil) – 3 tbsp. spoons
Strength behind the relish

Marinating hour: no less than 6 years

How to prepare the marinade so that the meat is soft and juicy:

For mayonnaise, add cibul, cut into rings, seasoning. We put the meat and soak it in such a marinade for at least 6 years (the longer, the lower the kebab will be). Let our kebab steep, add it 30 minutes before brushing the meat.

"Spicy marinade" with lemon:

For 2 kg of meat you will need:

Lemon – 1 pc.
Soy sauce – 1.5-2 tbsp
Tsibulya – 4 pcs.
Salt to taste (like soy sauce salted)
Red pepper, black pepper - to taste
Cilantro and basil - for relish

Marinating hour: no less than 6 years

How to prepare the marinade so that the meat is soft and juicy:

Cut the cibul into rings, add seasonings, soy sauce and herbs. Apparently the juice of a lemon. Place the meat and soak it in this marinade for at least 6 years (the longer, the lower the kebab will be), stirring occasionally. 30 minutes before the cob can be coated with salt.

Tomato marinade for shish kebab and pork “Georgian style”:

For 2 kg of meat you will need:

Tomato juice (can be replaced with tomatoes) – 2 bottles
Tsibulya – 6 pcs.
Red and black chalked pepper, salt, paprika - to taste
Greens (cilantro, parsley, tarragon, thyme, marjoram)

Marinating hour: 6-8 years

How to prepare the marinade, so that the meat is juicy and soft:

Cut the meat into portions, eat it with tsibula rings, and season with spices. Pour tomato juice over the pork kebab until the meat is completely covered in the pan. Add chopped greens. Leave for at least 6 years, after which the meat should be lightly salted and after 30 minutes you can start cooking the meat on the woghill or on the grill.

Savory marinade for shish kebab and pork with minerals:

For 1 kg of meat you will need:

Mineral water (highly carbonated) – 1 bottle
Tsibulya – 4 pcs.
Spices for pork and salt - for relish
Zrost. Oliya (if the meat is a little dry) – 100 ml

Marinating hour: 1.5-3 years

How to prepare the marinade so that the meat is soft and juicy:

Cut the meat into medium pieces, and cut the cibul into rings. Combine meat, beef and spices in one bowl, add mineral water and leave for 60 minutes or more. After the end of the hour, remove the mineral water from the meat, and then add the oil and salt. After 10 minutes you can start preparing the shish kebab.

There are a lot of recipes for marinade for shish kebab. Some options are best suited for veal, others for pork, and others for poultry. To prepare kebabs with harmonious flavor, we select a marinade based on the type of meat.

Add a sour marinade to the pork. Acidic products prevent the meat proteins from burning during heat treatment, and also help neutralize the infusion of fats that split them. Also marinate the pork best in olive oil, lemon juice, wine. Products such as mayonnaise and full-fat kefir are suitable for marinade for lean pork.

The marinade can change the taste of the cob product - enhance it, tighten it, tone it down, or even remove it all. This is the right relish ... Ale meat shashlik, no matter how the meat is cooked, may be comfortable for the chewing process :)) So soft, tender and juicy.

Select the marinade recipe for shish kebab at the next step. The taste and aroma of the future herb lingers in sight. Fortunately, there are plenty of good marinade recipes for shish kebab and pork, so choose from what. We looked at the options for the most delicious marinades for barbecue, so that the meat is soft and juicy.

Shashlik and pork with tomatoes and tsibulya

Let's start preparing shish kebab, pork, tomatoes and tsibule, as befits the Georgian cuisine! The meat comes out tender, juicy and very aromatic.

Yak zrobiti savory kebab:

1. Pork is cut into pieces of 4-5 divs.

To prepare a tasty shish kebab, both the storage of the marinade and the tenderness of the meat itself are important. Do not chop shish kebab from frozen meat. The meat of a young animal will always come out inferior.

If you plan to soak the meat in the marinade for a long time, it is better to put it in the refrigerator

2. The meat is seasoned with marinade. You can quickly use marinades described above, or you can add ready-made marinade.

Since the marinade contains acidic products, it is not possible to choose an aluminum container for marinating, because when aluminum comes into contact with acid, distortions appear. Advantages are given to glass, ceramics, and stainless steel.

3. Mix the meat with the marinade and let it brew.

4. Slice the tomatoes.

5. Chop the bell pepper into large pieces.

6. Cut the cibul into large rings.

7. Thread marinated meat, bell pepper, tomatoes and cibul on the skewers.

Mix skewers of meat with fatty or fatty skewers, so the skewers will be juicier and tastier.

8. Once the vugilla is prepared, as the grey-white color has already formed, we place our kebab.

Once the white color is added to the voguilla, you can proceed until the meat is baked.

9. Grease the kebab until done.

We serve our kebab with vegetables and greens to the table.

Delicious!

Pork shashlik - recipe from the Caucasian (video)

In this video we will look at the preparation of delicious Caucasian kebab.

Summer time is coming, time for kebabs, seasoned with friendly spirits and spiritual warmth. In the season, this recipe will be pre-river. The kebab is served to the table with vegetables - tomatoes, bell peppers, cucumbers, and herbs.

Delicious!

How to grease kebab on the grill on vugilli

How to grease shish kebab on the grill correctly? Let's take a look at the preparation of a tasty, soft and juicy kebab.

1. If the vugilla is burnt and goes out, then you need to spray it with fresh air by waving a sheet of cardboard over it or just a large and flat one, which will help the vugillas to turn black.

2. As soon as the vugilla has reached a white color, you can proceed until the meat is baked.

3. Pieces of meat should be mixed with fatty or fatty pieces, so the skewers will be juicier and tastier.

4. Place the skewers with meat in a thin ball on the top of the grill, bringing the curd to a minimum to the coals. (This will make our vugilla less likely to burn).

5. Regularly turning the skewers will help ensure that the meat is browned quickly and evenly, as well as creating an appetizing brown crust. It is better to change skewers in batches.

6. Be careful so that there is no fire. The fat that melts from the pieces of meat, when consumed on baked voogilla, can cause vogon. Whatever happened, let’s sleep vugillya sillyu. If there is no salt, it is extinguished with water. 🙂

7. Understand that kebab can be cooked visually, but not with knowledge. The readiness of our meat can be determined by cutting into the largest piece of meat. As soon as the sunny day has come, it means the meat is ready, as soon as the water has come out, then the kebab needs to be simmered a little more on the coals.

8. The finished kebab does not need to be removed from the skewer immediately, just as quickly as possible.

Everyone loves kebab: this type of grass is associated with spending time in nature with a company of close friends. In preparation for such a call, we will try to prepare the most delicious kebab, experimenting, creating new recipes for kebab and marinade.

Delicious!

Shashlik - grass is not entirely new. And on the right is not only the unique aroma and relish that is smeared on the loin meat. Among the rich, barbecue is associated with the idea of spending time in nature with family and close friends. For these reasons, the organizer of this event first strives to please its participants with something new and unexpected, and at the same time demonstrate their culinary expertise. In search of products that can marinate meat in a savory manner, many culinary experts have focused on tomatoes. Marinade for shish kebab with tomato juice is available at a price, which makes the meat tender and juicy, giving it unique savory notes. If you want to try it yourself, we present you with 4 of your favorite recipes to choose from.

Culinary secrets

To prepare savory and tender shashlik, it is not enough to know the recipe for the perfect marinade. The result depends on a variety of other factors, which must be taken into account by those who are going to lubricate the meat on the grill and treat guests with its raw relish. The culinary secrets that our chefs would like to share will help you reach the goal.

Do not buy frozen meat for barbecue. When defrosting, drain some of the juice so that the kebab comes out dry.
The meat of young animals is always more tender and therefore more suitable for barbecue.
Tomato juice is not suitable for any kind of meat. If you marinate some yalovichin, pork or lamb, the kebab will be even more delicious. And the mixture of poultry meat and tomato marinade does not harmonize.
Tomato juice itself is not sour enough to effectively soften the meat fibers. To enhance this effect, add cibul, lemon juice, alcoholic beverages and other ingredients to the marinade. It is especially important to be careful when preparing barbecue with yalovici and lamb.
It is important to add marinating components to marinate the meat in tomato juice for at least 6-8 years. For these reasons, prepare your varto the night before the day you plan to cook kebabs.
If you don’t drink tomato juice, you won’t be fooled by the idea of marinating meat for barbecue in the same place. You can make it by rubbing fresh tomatoes through a sieve, or blending fresh tomatoes, or dissolving tomato paste in boiling water.
Never marinate meat in an aluminum container, as aluminum fragments will quickly oxidize.

Knowing these subtleties, you can marinate the meat for shish kebab correctly, and your wine will be tender and juicy.

Elementary recipe for marinade with tomato juice

What is needed:

pork – 2 kg;
tsibul - 0.5 kg;
tomato juice – 0.5 l;
seasoning for barbecue – 30 g;
salt - for a wet taste (as tomato juice is already salty, and there is no need to add it at all).

How to prepare:

Mash the pork, dry it with a towel and cut into pieces measuring approximately 4 by 5 cm.
Season the meat.
Cut the cibul into thin rings or slices, add|add| until meat and stir.
Pour the tomato juice into the meat container, stir again (you can use your hands)

Place the pork in tomato juice in the refrigerator and leave it there overnight. Marinate for at least 8 years. The marinade can also be used for other types of meat, but in this case the marinade needs to be increased for at least 4 years.

Spicy marinade with tomato juice for shish kebab and lamb

What is needed:

lamb – 2 kg;
tomato juice – 0.5 l;
apple cetus – 100 ml;
Meleni spices (nutmeg, coriander, black pepper) – for a rich taste;
salt, fresh and dried herbs - for a satisfying taste.

How to prepare:

When you pick fresh herbs, chop them finely with a knife.
Mix herbs with ground spices.
Then, dry the lamb with a towel and cut it into pieces, the size of which is suitable for greasing on skewers.
Season the lamb with the spicy mixture and stir until the spices and aromatic herbs coat the skin.
Mix tomato juice with applesauce. Pour the mixture that came out over the meat and put it in the refrigerator.

Regardless of the addition of apple juice, which enhances the effect of tomato juice, you need to marinate the lamb for at least 8 years.

Universal marinade for shashlik based on tomato juice

What is needed:

cow cheese and other meat – 2 kg;
tsibula – 1 kg;
tomato juice - 0.5 l;
lemon – 2 pcs.;
chervone dry wine – 100ml;
spare peppercorns – 10 pcs.;
bay leaf – 5 pcs.;
salt - for a luscious taste.

Yak marinuvati:

Place the meat, cut into pieces from two gingerbread boxes, into a bowl.
Add juice from lemons, mix with wine, and dilute with tomato juice.
Cut the beef into thick enough rings, mince it and mix it with the meat. Part of the tsibula can be trimmed into thirds, so that the meat is marinated more thoroughly.
Pour the meat with tomato juice, wine and lemon, mix well with your hands.
Add pepper and laurel leaves and store in the refrigerator.

Marinate the cow chaff for 8-10 years. Lamb needs to be marinated in the marinade as much as yavych, pork needs to be marinated a little longer. You won’t be able to smell the taste of alcohol from the finished barbecue, so you can safely tell those who don’t like alcoholic drinks, including children.

Gostriy tomato marinade for shish kebab “Krivava Meri”

What is needed:

meat – 2 kg;
tomato juice – 0.5 l;
chasnik – 2 chastiches;
Gostri pepper – 1 pod;
burner - glass;
Worcestershire sauce - 1 tsp;
lemon – 1 pc.;
olive oil – 2 tbsp. l.;
grated horseradish – 1 tbsp. l.;
pepper, salt - for a rich taste.

How to prepare:

Mix the grated horseradish, pass through a saucepan and cut the pepper into thin rings.
Squeeze the lemon juice into the spice mixture, pour in the butter, add the sauce, mix everything.
Prepare the meat by washing it, blot it with cutlets and cut into strips of approximately 50 g of skin.
Place the meat in the spicy sauce and stir until the skin is coated.
Pour in some of the tomato juice and pour over the meat.

Marinate the meat in the refrigerator for 6-8 years. Please be aware that the shish kebab for this recipe can be enjoyed by guests, and children are unlikely to enjoy it. And lovers of hot herbs and baking seasonings will be in for a treat.

Tomato marinade for shish kebab is ideal for any type of meat: pork, yalovic, lamb. There are plenty of simple recipes that allow you to find an option for any taste.

With the arrival of spring comes the overwhelming desire to sit with friends in abundance and immediately enjoy a juicy, savory kebab with hot wine.

Shashlik is an extremely popular herb, so there are recipes for preparing shashlik and marinade for it, as well as methods of greasing: from the grill to the frying pan, without any heat.

You can marinate meat either in a traditional way or in a non-standard way by adding honey to the marinade. The skin of the family has its own favorite method of marinade, testing rocks.

Today we would like to share with you our family’s recipe for the most delicious kebab you have ever eaten.

To prepare the most delicious kebab in your life you will need the following ingredients:

Pork nashi (or more) - 3 kg,
Green cibul - 2 kg,
Seasoning for barbecue (be it your taste) - 2 packs,
Tomato juice (only homemade!) - To coat the meat thoroughly,

It is important to remember that this recipe requires further marinating.

Sequence of preparation of pork shish kebab in tomato juice.

1. Pork meat, rinse under running water and cut into pieces.

2. The cibul is cut with rings.

Mix well and leave our meat for 8 years.

4. Marinated meat and salmon are strung on a skewer and placed on the grill.

5. The most important rule for freshly juiced kebab is that you only need to salt the kebab during the greasing process!

Since it has the power to open the pores and remove the moisture, then salted meat a priori cannot be juicy.