Pork kebabs with vinegar

Subtleties of marinating in vinegar
Russian recipe
With onion
With mayonnaise and mustard
With mineral water
With tomatoes
With wine
With essence
In apple
With grape
With balsamic

Pork kebab with vinegar is a traditional recipe that gained enormous popularity during the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) . And, despite the huge number of different options and methods for preparing meat dishes, vinegar marinade does not lose its relevance; it is used by almost all chefs.

Subtleties of marinating in vinegar

Barbecue vinegar is a rather “capricious” product. If added correctly, it perfectly softens hard meat fibers - as a result, the pork becomes tender and juicy.

To make the pork kebab tasty and soft, you need to keep in mind the main subtleties of its production:

Any part of the pork carcass can be used to make shish kebab, but vinegar is most suitable for marinating pork neck - this is tender, moderately fatty meat, which is very difficult to dry out.
Vinegar can be used not only for table vinegar, but also for wine, apple or balsamic.
When using 9% of the product, it must be diluted with water in a ratio of 1:2.
Before soaking, all films, veins and excess fat are removed from the pork.
A good option for a savory and juicy dish would be a chilled but not frozen neck, otherwise the kebabs may turn out too dry.

Any kind of vinegar mixes well with onions - regular onions, snow-white, reddish. The onion is cut into rings or half rings, after which it is lightly squeezed by hand so that the juice appears. You can also grate it - the taste of the marinade will be the sharpest and richest.

How long to marinate pork meat – 2-4 hours is completely enough. For hard parts of the carcass, the soaking process can increase to 6-8 hours.

Russian recipe

The recipe for pork shashlik with vinegar is a common dish, familiar to almost everyone since Russian times. Its preparation requires a small amount of ingredients, and the result is tender, juicy and soft meat with a smoky smell.

pork neck – 3 kg;
vinegar 9% – 100 ml;
sweet sand – 40-60 gr.;
salt, a mixture of ground pepper - to taste.

Pork kebab with 9% vinegar is prepared very simply: you need to wash the pork neck, dry it with a napkin, remove the veins and films. Cut into cubes about 5-6 cm in size and pour into a deep bowl.

Next, the meat should be sprinkled with a mixture of ground peppers or any spices to taste, pour vinegar over it and marinate for 4-5 hours. It is best to salt the neck before threading it on a skewer, otherwise it can dry out. Fry for 15-20 minutes until an appetizing golden brown crust appears.

With onion

Pork shish kebab with vinegar and onions will appeal to lovers of special meat dishes with a slight bitterness.

pork meat – 3 kg;
vinegar 9% – 120-130 ml;
onions – 10 pcs.;
olive or sunflower oil – 100 ml;
salt, fragrant herbs, barbecue seasoning.

Pork meat must be washed, dried and cut into medium cubes, onions into rings or cubes. Next, you can create a marinade - to do this, combine vinegar with vegetable oil, seasonings and aromatic herbs, pour this sauce over the meat and onions. Cover the mixture with a lid or plastic wrap and place in the refrigerator for 3 hours. Fry on skewers for 15-20 minutes, turning constantly.

With mayonnaise and mustard

A fragrant and juicy pork shish kebab, cooked on a fire or grill, will be obtained if you add special mustard and mayonnaise to the vinegar marinade. The meat acquires a fascinating spicy flavor, and mayonnaise will provide an appetizing, crispy crust.

pork meat – 1.5 kg;
mayonnaise – 100 gr.;
onions – 4-5 pcs.;
vinegar 9% – 20-30 ml;
spicy mustard – 30-40 gr.;
purified water – 80 ml.

The onion is chopped into large cubes or rings, the meat is cut into portioned pieces. Separately, you need to prepare a marinade of mustard, mayonnaise, vinegar diluted with water, and spices. The pork needs to be soaked for 6-7 hours, leaving the vessel under pressure. Fry the kebab for 10-15 minutes on each side, systematically sprinkling with the remaining marinade.

With mineral water

For a delicious pork kebab, vinegar marinade can be combined with mineral water. This sauce will make even the driest and hardest part of the carcass very soft and juicy.

pig meat – 900 gr.;
highly carbonated mineral water – 350 ml;
onions – 2-3 pcs.;
lemon – ½ piece;
vinegar 9% – 30-40 ml;
fragrant herbs of your choice.

To create kebabs, you need to cut the pork into portions, cut the onions into rings, and cut the lemons into slices. Sprinkle the meat with onion and lemon, season with spices and mix thoroughly with your hands.

After this, marinate the prepared products in a mixture of vinegar and mineral water for 3-4 hours. When frying on skewers along with the pork, you can string lemon slices and onion rings.

With tomatoes

To make a savory and appetizing pork kebab, you can add ripe, juicy tomatoes to the vinegar. They completely saturate the meat, maintaining its softness and tenderness.

pork – 2 kg;
vinegar 9% – 80-100 ml;
tomatoes – 15-17 pcs.;
garlic cloves – 10 pcs.;
onions – 8 pcs.;
dill, parsley - 2 bunches.

A very simple and accessible recipe: pork should be cut into cubes of approximately the same size, onions into rings, tomatoes into slices. Place all products in a glass or enamel container along with spices and chopped herbs, and place in the refrigerator for 7-9 hours.

After the designated time, remove the meat, add vinegar and crushed garlic cloves, and marinate for another hour. Then the pork is threaded onto skewers or skewers, alternating with onion rings and tomato slices, and fried until golden brown.

With wine

A wine vinegar marinade imparts piquancy and lightness to fatty pork with notes of pleasant sourness.

pork neck – 1.2 kg;
wine vinegar – 50-60 ml;
soy sauce – 100-120 ml;
reddish onion – 3 pcs.;
garlic cloves – 4-5 pcs.;
bay leaves – 3-4 pcs.

The washed pork neck must be cut into matchbox-sized pieces. For the marinade, cut the onions into small cubes, finely chop the garlic cloves, and combine with vinegar and spices. The meat must be marinated for at least 6-7 hours, then it is cooked on skewers or on the grill.

With essence

Tender and fragrant pork kebab can be prepared with 70% vinegar. Before marinating, it must be diluted with clean water 1:10.

pork meat – 1 kg;
70% vinegar – 15 ml;
onions – 1-2 pcs.;
olive or sunflower oil – 30 ml;
purified water – 150 ml;
seasoning for barbecue.

To make kebabs, you need to prepare the meat and onions - rinse, cut the pork into medium-sized cubes, and the onions into rings. Pour all the ingredients into a saucepan, add diluted vinegar, oil and spices. The pork must be marinated for at least 3-4 hours, then it is threaded onto skewers along with onion rings and cooked over heat.

In apple

Apple cider vinegar is often used to soak pork meat before making kebabs on skewers or skewers. This combination makes the taste of the dish unusual and special. For cooking, it is best to use a natural product prepared by hand. If you don’t have it, you can use store-bought, but high-quality one. It is necessary to carefully read the composition of the product and make sure that there are no chemical additives in apple cider vinegar.

pork slices – 1.3 kg;
apple cider vinegar – 80-100 ml;
snow-white onions – 4 pcs.;
cilantro – 1 bunch;
seasoning for pork.

The pork slices should be cut into pieces 5-6 cm in size, the onion into rings or half rings. All products should be mixed well, add finely chopped cilantro with seasoning and add vinegar. The meat does not have to be marinated in it for more than 2-3 hours, after which it can be formed into kebabs and fried.

With grape

A fragrant marinade with grape vinegar will make every part of the pork carcass tender, juicy and unique.

pork pulp – 2.5 kg;
reddish onion – 8-10 pcs.;
grape vinegar – 120-150 ml;
bunch of cilantro – 1 pc.;
ground peppers - to taste.

Meat, cut into portions, and onions, cut into rings, need to be poured with grape vinegar, ground peppers and finely chopped cilantro should be added. Leave the pulp to marinate on a shelf in the refrigerator for 2-4 hours, then thread onto skewers or skewers along with onion rings and fry on all sides until crispy.

With balsamic

Balsamic vinegar is used quite occasionally by chefs for marinating pork - and completely in vain. It has an unusual, special taste that combines unsurpassed with meat. During the frying process, it turns into a narrow caramel, so the kebab has an appetizing golden brown crust.

pork pulp – 800 gr.;
balsamic vinegar – 60 ml;
olive oil – 60 ml;
garlic cloves – 2-3 pcs.;
oregano, cumin, coriander - to taste.

Balsamic vinegar should be mixed with vegetable oil, add spices and crushed garlic cloves. Throw slices of pork pulp into the prepared marinade for 4-5 hours, then fry on the grill or on skewers.

Pork kebab in vinegar marinade is a popular classic that is popular with almost all chefs. Fragrant spices, as well as other products - lemons, tomatoes, mayonnaise, mustard or soy sauce will help create the most catchy, rich and unusual taste of the dish. Any chef can make his own signature recipe, which will reveal his culinary talent to his family and friends.

Recipes for barbecue marinade with vinegar

There are a large number of recipes for making shish kebab in various marinades. One of the most favorite and beloved by almost all cooks is a marinade for shish kebab with vinegar. This is an easy recipe that anyone can reproduce. After such marinating, the shish kebab can be prepared using any convenient method.

Manufacturing secrets

Any type of meat is suitable for marinade - lamb, pork, poultry, beef. The main condition when purchasing it is that the pieces are not very lean. If there is virtually no fat, vinegar can dry out the dish, making it very hard. Here are some more tips on how to marinate shish kebab in vinegar to get a tasty, soft and juicy dish:

It is better to choose vinegar in the form of an essence, and before adding it to the meat, dilute it with water in a ratio of approximately 1 to 10.
Snow-white or reddish onions are suitable. If desired, it can be grated, used as part of the marinade, or simply cut into rings, cooking the meat together with onions on skewers.
In addition to onions and vinegar, it is very tasty to vary the dish with various spices. First, dark ground pepper adds a piquant flavor to the kebab. Red peppers, bay leaves, dill seeds and greens, coriander, and basil work well.
It is better to remove the veins from the meat. The perfect option is pieces with little fat, even and regular in shape. The scraps will hang down during frying and may burn.
Adding a spoonful of sunflower oil to the marinade will help the components of the composition to better penetrate into the meat fibers and prevent drying out during cooking.
It is recommended to string the meat pieces tightly onto skewers, cook over medium heat, and often twist.

Traditional with onions

The traditional vinegar marinade for shish kebab made from vinegar and onions is easy to prepare.

It is better to choose apple or wine as the main ingredient, as it will give the dish a pleasant aroma, which will be further enhanced by seasonings and fire. The main condition is not to overdo it with vinegar, because its excess will dry out the meat pieces.

So, for delicious pickling you will need to take:

500 g of snow-white onions;
2 tablespoons of table vinegar 9% or apple;
200 ml of water for diluting vinegar;
a tablespoon of salt;
dark ground pepper to taste.

Choose fresh, not frozen meat with small layers of fat to preserve the juiciness of the finished dish.
Wash it, dry it, cut it into large, even pieces of about 5 cm by 5 cm. If you make them smaller, then very high heat will have time to dry the kebab, and it will lose its juiciness.
Cut the onion into rings.
Place the meat in a prepared deep container made of non-oxidizing material - enamel or glassware.
Add vinegar, pepper, salt to the meat, mix thoroughly to distribute the ingredients evenly.
Add the onion and mix again.
Marinating time is 5 – 10 hours. It’s better to do this in the evening before going to bed so that you can start cooking in the morning.

With wine vinegar and soy sauce

A marinade with soy sauce and wine vinegar will be a good addition to any meat, but most of all this taste is in harmony with poultry kebab.

For production you need:

1 kg turkey or chicken fillet;
100 ml wine vinegar;
100 ml soy sauce;
100 ml water;
3 cloves of garlic;
100 g onion;
2 bay leaves;
spices and salt to taste.

Cut the meat into pieces of 40 - 50 g.
Peel the onions and cut thinly into half rings, mash slightly to release the juice.
Combine onions with meat pieces and mix.
Add seasonings, cut the garlic into thin slices and mix again.
Separately combine soy sauce, vinegar and water. Pour this mixture over the meat and spices.
Let it brew for 2 – 3 hours.

After preparation and marinating, you can begin the frying process. This recipe for marinade with vinegar is one of the most common and universally useful, but it allows you to get a tender kebab with a golden-brown, fragrant crust.

Vinegar and mineral water

Marinade for shish kebab using vinegar and mineral water is a unique recipe. The result is an unusually tasty and tender kebab made from any kind of meat with an inimitable smell. To make it you should take:

1.5 kg of any meat to taste, better than pork;
seasonings, salt, ground dark pepper to taste;
a glass of sparkling mineral water;
tbsp vinegar;
3 onions.

Remove all films and excess fat from the meat.
Cut the pork into pieces, not very small.
Salt and pepper the meat, then add spices.
Peel the onion, cut into rings, add to the meat and mix thoroughly.
Pour in mineral water, a tablespoon of vinegar and mix thoroughly again.
The marinade with the future shish kebab is infused for 2 - 3 hours.

After marinating, the kebab is fried on well-heated coals, often turning the skewers. Readiness is very easily checked with a knife - the meat turns pinkish when cut.

With balsamic vinegar

Unlike table vinegar, balsamic vinegar has the most exciting taste. It also slightly caramelizes when cooked, covering the pieces with a fragrant golden crust. It mixes well with garlic, olive oil and oregano seasoning.

For marinating you will need:

1.5 kg of pork (or other meat to taste);
120 ml olive oil;
120 ml balsamic vinegar;
3 cloves of garlic;
teaspoon dried oregano.

Grind the garlic with a pinch of salt, add oregano.
Mix oil and vinegar separately, add garlic seasoning to them.
Mix the marinade with cooked and chopped pieces of meat.
Marinate for 3 – 6 hours.

With apple cider vinegar

Shish kebab marinated with apple cider vinegar will turn out juicy and fragrant, will not have a nasty aftertaste and will not become dry after frying.

For production you will need:

1 kg pork;
1 onion;
parsley and dill;
spices for barbecue;
4 tablespoons apple cider vinegar.

Wash, clean and cut the pork into portions.
Add onion, cut into half rings.
Grind the parsley and dill in a blender and also add to the meat.
Add spices and mix thoroughly.
Dilute the vinegar with 200 ml of water and pour over the meat, mix thoroughly and marinate in the refrigerator for 3 hours.
After marinating, fry for 10 - 15 minutes.

With proper marinating in vinegar, any meat will turn out tender and retain its juiciness. The main thing is to follow the recipes and not to overdo it with the ingredients. Vinegar perfectly softens the kebab, helping the marinade to saturate it with spices and herbs. Even a novice cook can master the production.

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How to marinate pork kebab with vinegar and onions. Tasty and juicy.

There are a huge number of recipes for making shish kebab, but the most popular and beloved classic remains unchanged. Pork shish kebab with vinegar and onions is the most common and popular recipe for cooking meat over coals in our latitudes. It's casual and affordable, which makes it more appealing to outdoor eaters. You can prepare such meat without heavy financial costs and culinary skills.

Vinegar and onion marinade for shish kebab

To deliciously marinate pork for barbecue, you will need the following for 1 kg of meat:

snow-white onions - 0.5 kg,
vinegar 9% table or apple - 2 tablespoons,
salt - 1 tablespoon,
sugar - 0.5 tablespoon,
ground dark pepper - to taste.

This marinade does not involve complex compositions of spices or flavors, so in the end you can enjoy the taste of meat with a slight sourness and onion smell.

How to cook juicy pork kebab with vinegar and onions

First, choose the right meat for your barbecue. Pork must be fresh and not defrosted.

The most suitable parts of the carcass for pork kebabs are the neck and cuts, followed by the ham. While the neck will have layers of fat, which will make the meat the softest and juiciest, the cuts and ham will be a little denser and leaner. Choose meat depending on your preferences.

The meat needs to be washed, dried and cut into fairly large cubes, no less than 5x5 cm. For cooking on open coals, the smallest pieces are less suitable because they will quickly dry out from the heat.

Next, chop the onion.

There are several options here. If you don’t like to eat pickled and charcoal-baked onions with meat, then cut the onions into rings. This form will give him the opportunity to release the juice and marinate the meat, and the next time it will not be used.

If you like to eat the onion itself as a side dish for pork kebab, then cut the onions differently. In order for pieces of onion to be strung on skewers together with meat and fried over coals, the onion must be cut into slices. In other words, take an onion, peel it and cut off the top and bottom. Then place the onion on the cut and cut it into four parts with a knife, as if dividing an orange. After this, divide each onion slice into petals. These particular onion petals can be put on skewers together with the meat, because they are quite thick so as not to tear and fall off in the grill.

Regardless of how you decide to cook the onions, the marinade will turn out monotonous.

Now place the chopped meat in a container for marinating; it must be a container that does not oxidize in an acidic environment. An ideal option is an enamel or glass pan, and a stainless steel or Teflon-coated one will do.

Add salt, sugar, pepper and vinegar to the meat. Mix thoroughly so that the spices are distributed moderately.

After this, put the onion in the container and stir as carefully as possible so as not to break or tear it. Especially if you are going to cook it.

Pork shashlik with vinegar and onions is marinated for 5 to 10 hours. The easiest way is to prepare it at night (that is, in the dark) . You should not marinate longer, as the meat will begin to become hard.

How to properly fry pork kebab with vinegar

Making shish kebab begins with properly threading the meat onto skewers.

The pieces should be placed along the grain, tightly to each other. If there is supposed to be a layer of onion petals between the pieces, then move the meat so that the onion is sandwiched on both sides and there are no huge gaps.

Charcoal made from deciduous trees is suitable for frying barbecue; the most fragrant will be from fruit-bearing trees, such as cherry and apple trees. Use the one that is available in your area. Never use coniferous trees for frying; when burned, they produce resins that will poison your meat.

Wait until the coals fade away slightly, when the open flame disappears, and the coals themselves will appear reddish through the whitish layer. This way the meat will not burn straight away, but will be slightly browned so that the crust will trap the fragrant juice inside the pieces.

Skewers with meat should be placed on the grill as close to each other as possible so that the heat from the coals is not lost. It is necessary to start twisting only at the moment when one side is fried to a crust. You shouldn’t spray the meat very often or pierce it with anything.

Readiness is checked by making one cut. As the juice released from the meat becomes clear, you can remove it from the coals. Take your time to eat the hot pork kebab; let the meat cool slightly and rest. Believe me, this will only make it tastier.

Serve plenty of new vegetables, herbs and salads as a side dish. Use sauces to suit your taste; even ordinary ketchup and mustard are excellent.