Pork shish kebab in red wine

A good recipe for an exciting pork kebab! It will be very important on the eve of the May holidays. Shish kebab in a wine marinade turns out to be very soft and pleasant to the taste, and this marinade also has a positive effect on the color of the finished product. Be sure to try!

Products
Pork neck – 2 kg
Onions – 0.5 kg
Fresh basil – 50 g
Reddish dry wine – 0.5 l
Salt
Ground pepper

Perfectly suitable for barbecue lovers who are already tired of ordinary marinades and want to try something new, but without extreme and exotic.

How to cook pork kebab in reddish wine:

Cut the pork neck into portions measuring 4x4 cm.

Cut the onion into half rings.

Coarsely chop the basil. And knead it slightly with your fingers.

Take a marinating container and transfer the pork into it.
Salt generously. Pepper it just right. Add onion. We knead it slightly so that it releases the juice better. Following the onion, basil goes into the marinade. After this, mix the entire contents of the marinating container and pour in reddish dry wine so that the meat is one hundred percent covered with it. In this form, leave the pork to marinate at room temperature for 2 hours.

After 2 hours, we put the meat on skewers and send it to the grill.

Fry the pork skewers in reddish wine until done.

Serve the pork shish kebab hot. If desired, decorate the kebab with onions and herbs.

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Marinade for shish kebab with wine: 3 best recipes

If you love barbecue, then you probably understand: the result depends on the properties of the chosen meat and the recipe for the marinade used. One of the more unique, generous and immediately effective marinade for shashlik with wine is considered. Its recipes are suitable for any type of meat, you just need to choose the right type of drink. Lamb, beef and pork are marinated in reddish wine. Marinade made with snow-white wine is suitable for everyone. It is suitable not only for red meat, but also for poultry and fish. The same can be said about champagne, which combines the power of wine and mineral water, allowing you to marinate grilled meat much faster. We will give 3 recipes for marinade for barbecue using various types of alcoholic beverages, and give tips on how to marinate meat for grilling over coals correctly.

Culinary secrets

If you rarely have picnics outdoors, then you may need advice from the most experienced “kebabs” regarding marinating meat for barbecue.

Meat created for frying on the grill is first washed, dried with a napkin, cut into 4-5 cm pieces and only later marinated.
All the ingredients of the marinade are initially mixed with each other, only later combined with the meat, otherwise it may marinate poorly in parts and acquire a sourish taste in parts.
Meat is not marinated in wood or duralumin containers. Wood absorbs liquid, aluminum oxidizes, releasing harmful substances.
The time for marinating meat for shish kebab depends on its type and the composition of the marinade. Pork is marinated in wine for 4 to 6 hours, beef and lamb - 2-3 hours longer. Poultry meat will be ready in 2-3 hours, fish will be ready in half an hour. You can marinate meat for barbecue even faster in champagne. It is not suitable for beef and lamb; pork is marinated in it for 1.5-2 hours, poultry for an hour, fish for 20 minutes.
For any type of meat, the marinade is prepared only with dry wine. Sweet, semi-sweet and even semi-dry drinks are not suitable for this purpose. But the properties of the wine do not play a big role; for this reason, we purposefully consume cheap, simple wines.

If you are going to marinate meat in wine, you should know that it will give the product a unique taste that will remain even after frying. There is no need to be afraid that the taste and smell of alcohol will be felt in the meat - they will evaporate during the making of the kebab, so the finished dish can be eaten by both children and adults who do not drink alcohol temporarily or permanently.

Marinade for shashlik with reddish wine

What is necessary:

meat – 3 kg;
onion – 1 kg;
reddish grape wine (dry) – bottle (0.75 l);
hot capsicum – 50 g;
lemon – 100-150 g;
fresh dill - a bunch;
salt, pepper - to taste.

Cut the pepper into rings, remove the seeds.
Cut the lemon into slices.
Peel the onion and cut the onion into thick rings.
Prepare the meat. Cut it into 50 g pieces and grate with ground pepper.
Add fresh peppers, onions and dill sprigs to the meat (without chopping!). Stir with your hands.
Place lemon slices on top.
Pour in wine and put in the refrigerator.

Marinate for 2 to 8 hours depending on the type of meat. Keep the pork in this marinade for about 5 hours (plus or minus an hour). You can salt the meat only an hour before frying, otherwise it will lose its juiciness. If it is marinated under pressure, you can fry it an hour earlier than indicated in the recipe.

White wine marinade for shish kebab

What is necessary:

meat – 3 kg;
table snow-white wine (dry) – 0.75 l;
onions – 1 kg;
garlic - head;
olive oil – 0.5 cups;
barbecue seasoning, salt to taste.

Cut the meat into 4-5 cm cubes.
Cut the onion into rings.
Peel the garlic, separate into cloves.
Rub the meat with seasonings and place in a container. Add onion and garlic, pour in oil, stir with your hands.
Pour in snow-white wine.

The kebab is left to marinate in snow-white wine overnight (that is, in the dark) . This recipe can also be used to marinate fish. It will be ready to grill on the grill in half an hour.

Frisky marinade for shish kebab with champagne

What is necessary:

meat or fish – 3 kg;
champagne (brut) – 0.75 l;
onions – 0.5 kg;
fresh herbs - to taste;
bay leaf – 10 pcs.;
salt, dark and aromatic peppercorns - to taste.

Cut the meat or fish into pieces suitable for frying on skewers or a grid. Rub with seasonings suitable for the selected type of meat or fish.
Add chopped onion and sprigs of herbs (rosemary, parsley). Stir with your hands.
Pour over sparkling wine.

Marinate pork in champagne for 1.5-2 hours; this marinade is considered frisky. If you cook fish in it, it is enough to keep it in sparkling wine for 20 minutes.

Marinade for barbecue with wine is traditional. The meat cooked in it comes out soft and juicy, and has an inimitable pleasant taste that no other type of kebab has. Among the 3 recipes presented in this material, our readers will almost certainly find the option they like.

Development of soaking kebabs in snow-white and reddish wine

For lovers of outdoor recreation, I advise you to try shish kebab marinated in wine. The result should appeal to you. Tartaric acid softens the fibers of the meat, making it tender and soft, and the dry substances of the wine give the kebab a unique light smell. The alcohol is not felt, as it evaporates during the grilling process.

Pork, beef or lamb meat is normally suitable for making kebabs in wine. It is better to marinate chicken and fish according to other recipes. It is not allowed to soak meat in duralumin or wood containers, because upon contact with the alloy, the wine oxidizes, and the wood quickly absorbs the marinade.

Any dry reddish or snow-white wine is suitable. It is better to avoid using sweet, semi-sweet and fortified varieties, as they do not soften the meat well and do not give a suitable smell. There is no point in taking an expensive drink; you can even get by with young homemade grape wine, which perfectly copes with its task.

Shish kebab with red wine

Ingredients for marinade for 1 kg of meat:

reddish dry wine – 300 ml;
onions – 4 pieces;
lemon – 1 half;
dark pepper – 5 peas;
reddish pepper – 1 piece;
dill - half a bunch;
salt - to taste.

Recipe

1. Defrost meat (pork, lamb, beef) to room temperature. Wash with running water, let the water drain, remove the veins and large pieces of fat.

2. Cut the meat into 5x5 cm pieces and beat lightly.

3. Peel three onions, then cut them into rings, so that later it will be convenient to put them on a skewer. Chop the remaining onion as for frying in a frying pan.

4. Remove the center with grains from the red pepper, cut the pulp into large pieces.

5. Chop the dill, pour half of the greens into a separate bowl, it is needed to season the finished kebab.

6. Place pieces of meat and finely chopped onions in a deep enamel or plastic bowl. Stir for 3-4 minutes until the pieces are saturated with the smell of onions.

7. Add 50 ml of reddish wine and the juice of half 1 lemon, stir again for 2-3 minutes.

8. Place the meat for marinating in a pan, seasoning any layer with herbs, pieces of reddish pepper, dark peas and salt.

9. Pour the remaining wine (250 ml) moderately over the pieces and place onion rings on top.

10. Cover the neck of the pan with cling film and place the marinated meat in the refrigerator for 5-6 hours.

11. When placing pieces of meat on skewers, alternate with onions and reddish peppers. While frying, sprinkle the kebabs occasionally with the remaining marinade.

Shish kebab with white wine

Ingredients for marinade for 1 kg of meat:

snow-white dry wine – 250 ml;
olive oil – 2 tablespoons;
onions – 5-6 pieces;
lemon – 1 half;
garlic – 0.5 heads;
dark pepper and salt - to taste.

Recipe

1. Clean the defrosted meat from fat, then cut it into small pieces (3x3 cm), add salt and pepper. Also cut the lard into small slices and place separately. It will come in handy when frying.

2. Cut the peeled onion into thick rings for easy placement on a skewer. Divide the lemon and garlic into small slices.

3. Place a few onion rings (so that they cover the bottom), a couple of slices of lemon and garlic on the bottom of an enamel or plastic dish. On top is a layer of meat. In this order, place all the products in layers (depending on the number of servings, there may be several of them); the onion should be the last one.

4. Moderately pour snow-white wine over the future kebab.

5. Cover the dishes with a lid or plate, and place a jar of water on top, which will act as a press, facilitating better soaking.

6. Keep the meat in the refrigerator for 4-5 hours.

7. Thread the kebab onto skewers, alternating it with lard, onion and lemon. Spray with marinade while frying.

How to cook delicious shish kebab with wine? Ordinary recipes from pork, beef, chicken

Wine is often used in cooking to add aroma, tartness and unique taste to a dish. Kebab was no exception. Tartaric acid perfectly softens the fibers of meat, while maintaining its juiciness. Alcohol is not felt because the alcohol evaporates during the frying process, leaving only the best flavor notes of the grape drink to the dish.

General Tips

To make the kebab soft and juicy, you need to properly marinate it. There are a huge number of recipes for marinade with wine; which one is better is difficult to say, because each one is unique in its own way. And yet, there are general tips that should be followed to obtain a tasty and high-quality dish:

Meat. It is better to give preference to the freshest product that has not been frozen. Otherwise, most of the water will be lost and the kebab will turn out a little dry. Depending on your ability, it is better to choose young meat. It is the most tender, marinated better and fried faster.
Dishes. You should not choose a wooden container for pickling. The wood absorbs the marinade, so the meat comes out insufficiently soft and rich. Duralumin cookware will spoil the product because it will oxidize under the influence of wine. An enamel cup or pan will do, but only without chips, otherwise it may taste like an alloy. The best option is glass or stainless steel dishes.
Wine. You need to choose excellent, high-quality drinks, but not necessarily expensive ones. Table wine is completely suitable for marinade. Snow-white or reddish semi-sweet is best reserved for salads and fruits. It will not soften the meat fibers enough and will not give the desired richness. But dry wines will cope with the task unsurpassedly.
Time. How long to keep meat in the marinade depends on its type and recipe. In any case, there is no need to rush. It is enough to marinate pork for 4-6 hours, beef and lamb for 7-8 hours, and 3 hours is enough for poultry or a bunny.
Supplements Aromatic medium-hot peppers and spices help reveal the taste of the kebab and enhance the aroma. But the important thing here is to ensure that the spices do not detract from the taste properties of the wine. It is not recommended to add salt right away; the meat is salted half an hour to an hour before frying. With olive oil, the meat will be marinated better and will be more juicy. During cooking, the oil forms a crust on the surface of the kebab and retains water.

Pork production

On reddish dry

It is better to give preference to sliced or necked. A small amount of fat on the meat will add juiciness, but a very thick layer of fat can spoil the memories of the dish.

What ingredients to use for the marinade:

pork – 2 kg;
reddish dry wine – 0.7 l.;
medium-sized onions – 4 pcs.;
wine vinegar - 2 tbsp. spoons;
fresh dill – 1 bunch;
black peppercorns and ground - to taste;
salt - to taste.

Manufacturing method:

The pork is washed and dried. Remove veins, skin and excess fat. Cut into portions. You can beat it off quite slightly, or better yet, pierce it a couple of times with a fork or a special device. This is not an absolute procedure, but it allows the marinade to better penetrate into the fibers.
The onions are peeled, cut into rings and added to the meat.
The freshest dill is finely chopped and sent to the kebab. Sprinkle everything with pepper and carefully rub it with your hands.
The resulting mixture is lightly sprinkled with wine vinegar and then poured with wine.
The workpiece is mixed, tightly closed, pressed down and placed in a cool space for approximately 5 hours.
It is necessary to salt the meat half an hour or an hour before frying.
Fry the kebab on the grill for 30-40 minutes, turning constantly.

On snow-white

Ingredients:

Pork – 2 kg.
Snow-white dry wine – 0.5 l.
Onions – 1 kg.
Lemon – 1 pc.
Garlic – 1 medium sized head.
Olive oil – 100 ml.
Salt and spices - to taste.

Manufacturing method:

Before soaking, pork is washed, dried and cleaned of excess fat and films. It is better not to remove one hundred percent of the fat so that the dish comes out as rich and juicy as possible. The chopped pieces are lightly beaten or pierced with a fork for better marinating. Rub them with spices, add olive oil and mix.
The garlic is peeled and cut into small slices. Peeled onions are cut into rings.
Lemon is doused with boiling water and thinly cut into half rings.
Cover the bottom of a large bowl with part of the onion, add lemon and garlic, and then the cooked pieces of pork. The layers are repeated until the products are completed. The top layer must certainly be made of onions, garlic and lemon.
The workpiece is poured with wine and covered tightly with a lid or plate. It would not be superfluous to place some weight on top.
Marinate in a dark, cool place for 4 to 6 hours.
The meat is fried over charcoal until fully cooked.

How to marinate chicken meat?

You can choose reddish dry wine for the marinade, but snow-white wine mixes most harmoniously with chicken meat.

Ingredients:

Chicken fillet – 2 kg
Snow-white dry wine – 0.3 l.
Medium-sized onions – 4 pcs.
Lemon – 2 pcs.
The freshest greens - a bunch.
Salt and spices - to taste.

Manufacturing method:

The poultry fillet is washed, dried, then cut into portions and rubbed with spices.
The onion is peeled and finely chopped, then freshly squeezed lemon juice is poured into it.
Add chopped herbs to the onion and pour wine into the mixture.
Chicken meat is poured with marinade, tightly covered with a plate or lid and a weight is placed on top. Leave in a cool place for 3 hours.
The meat is salted and after an hour fried on the grill until fully cooked.

How to cook with beef?

To prevent the dish from turning out too dry and tough, it is necessary to marinate it properly. This will take at least 8 hours, but the longer the beef is marinated, the softer it will be in the end. It is best to quit meat for 12 hours or even a day.

Ingredients:

Beef – 2 kg.
Medium onions – 6 pcs.
Reddish dry wine – 0.3 l.
Garlic - half a medium sized head.
Salt and spices - to taste.

Manufacturing method:

The beef is washed, dried, and cleared of films and bone fragments. Cut across the grain into small portions. You can slightly beat them off or create punctures with a fork.
Rub the meat with spices. Add chopped onion and chopped garlic.
Pour wine over the future kebab, cover it with a lid or plate and press it with a weight on top. Marinate in a cool place for 8 to 24 hours.
An hour before frying, the marinated meat is salted, then cooked over hot coals, turning constantly.

Properly prepared shish kebab with wine is a dish that is always on the table. It will fit into both a formal menu and an ordinary picnic in nature. The dish goes well with fresh or grilled vegetables. A tasty wine will not only marinate meat, but will also become a good accompanying drink.