Choose the best marinade for pork kebab from 10 recipes: for juicy, aromatic and very tasty meat!

A simple marinade recipe for pork shashlik: it contains nothing unnecessary and allows you to taste the meat in all its glory.

• Pork - 4 Kilograms
• Ground allspice - 1 teaspoon
• White onion - 1 kilogram
• Salt - 2 tbsp. spoons

Peel the onion, wash it and cut it into half rings. Add salt and spices to it. Mash with your hands so that the onion releases its juice. Place some of the onion on the bottom of the dish, and dump the chopped meat on top.

A simple marinade for pork kebab is ready!

Fry the pork in the onion marinade on a large grill for about 40 minutes. Make sure the onions don't burn. We do not allow direct fire. Bon appetit!

Recipe 2: pork shashlik marinade with vinegar (step-by-step photos)

• pork - 1 kg
• onion - 500 gr
• water - 600 ml
• vinegar 9% - 1.5 tbsp.
• salt - 1 tbsp.
• sugar - 1 tbsp.
• Provençal herbs - 1 tbsp.
• pepper - to taste

Peel the onion and cut into rings. Cut the meat into large pieces.

Place onions on top of the meat. Then again meat and onions.

It is best to serve this kebab with plenty of salad and vegetables.

Recipe 3: marinade for pork kebab with onions

A step-by-step recipe for making pork shish kebab with an unusual marinade - onions, without vinegar, beer and wine. A very tasty marinade for pork kebab.

• pork (neck) – 2 kg
• onions - 1 kg
• bay leaf - 6 pcs
• salt, spices

You only need to marinate shish kebab with onions in the evening! If you don’t have time to wait that long, then you should choose a different marinade recipe.

Peel the onion, wash it, cut it into four parts and pass it through a meat grinder or grind it in a blender as I do.

Cut the meat into medium pieces across the grain.

Add spices to the meat to taste: dried parsley, dill, basil and oregano, and also add ground black pepper. Attention, do not add salt at this stage!

Now you can pour all the ground onions into the meat and mix it well with your hands. Leave the marinade to stand like this overnight.

Two hours before frying, remove all the onions and bay leaves from the meat and salt it well.

Place marinated meat on skewers. You can also peel and cut fresh onions into rings and alternate with meat, or simply put onion slurry from the marinade on top of the meat put on skewers, this also works very well.

Next, put out the fire, spread the coals evenly and cook the kebab in the heat. Separately, pour the marinade juice into a small plastic bottle, add vinegar and, if necessary, water, this is necessary for spraying the meat on top so that it does not burn and is juicy.

Recipe 4: marinade for pork shish kebab with mayonnaise

• mayonnaise - 200 gr
• onion - 1 head
• pork (loin) - 2 kg
• barbecue seasoning - to taste

Let's prepare the ingredients for the barbecue marinade according to the list. We use high-calorie mayonnaise, a large onion, and choose the seasoning for the charcoal-fried pork according to your taste. You need to buy selected pork. It’s good if you get a chilled part of the ham. Cut it into small rectangular pieces.

Place in a marinating tray. We chopped the onions and added them to the meat slices. The meat was generously seasoned with ground spices and mayonnaise.

The resulting marinade for pork kebab works wonders in just over an hour. The kebabs turn out especially tasty and tender if the meat is not soaked in mayonnaise. Provided that the part of the ham was purchased chilled and not after freezing.

Pork meat is placed on skewers without distance - 5-6 pieces per serving. Pork is cooked over good coals, excluding open flames.

Recipe 5: marinade for pork kebab with lemon (with photo)

The simpler the marinade, the brighter the taste of the meat and the juicier the pieces. The most important thing is the quality of the pork. Bad meat will never make good kebab. And in order not to spoil it or dry it out, remember that salt should be added to the marinade only before cooking.

• pork neck - 1.5 kg
• lemon - 1 pc.
• onions - 3 pcs
• olive oil - 3 tbsp.
• black pepper - to taste
• salt - to taste

Rinse the pork well, pat dry with a paper towel, cut into large pieces across the grain and place in a deep pan.

To give the onion more juice, cut it into small cubes and add it to the meat.

Pour olive oil into the pan.

Generously sprinkle the future kebab with freshly ground pepper.

Squeeze the juice of one lemon on top.

Add salt and mix everything well.

Cover the pan with a lid and leave in the refrigerator for an hour or two. The marinade for pork kebab is ready. In principle, such meat can be cooked almost immediately, but the longer it is marinated, the juicier and softer the kebab will be.

Prepare the grill, when the coals reach the required condition, salt the meat (usually a teaspoon of salt per 1 kg of meat) and start threading it onto skewers.

Depending on the width of the grill, you can put 5-7 pieces of meat on each skewer. It is best to shake off the onion so that it does not burn.

Cook the meat for 20-25 minutes, turning it from time to time to ensure even cooking.

Recipe 6: quick kiwi marinade for pork kebab

• Pork - 2 Kilos (neck)
• Onions - 4-5 pieces
• Kiwi - 1-2 pieces
• Salt, pepper, seasonings - - To taste
• Fresh herbs - - To taste (the more the better)

It is a well-known fact that the neck portion of pork is best suited for barbecue. Even inexperienced kebab from this part turns out juicy and tender.

Wash the piece of meat thoroughly, dry it and cut it into medium-sized pieces. It is very important to cut the meat well, because if the pieces are large, they will not be cooked, and if they are small, they will dry out.

Place the meat in a convenient bowl and add chopped onion in half rings. Salt and pepper well, add spices to taste and finely chopped herbs.

Then we peel the kiwi, grate it or finely chop it and add it to the meat. Mix everything well with your hands, cover with a lid and marinate for just half an hour! It is important!

After our meat has been marinated, prepare strong coals and take out the skewers.

We string the pieces of meat tightly enough to each other. I recommend frying the onion separately.

Level the coals evenly and lay out the kebab. Fry the meat for about 20-30 minutes, depending on the heat of the coals. Don't forget to turn the skewers over from time to time.

We serve our kebab with fresh vegetables, herbs, beer, ketchup and a good mood.

Recipe 7: Soy sauce marinade for pork skewers

• Soy sauce - 0.5 cups
• Tomato juice - 0.5 cups
• Onion - 1 head
• Garlic - 1 clove
• Starch - 1 tsp.
• Vegetable oil - if necessary
• Hot peppers - to taste
• Allspice - to taste
• Aromatic herbs - optional
• Spices - optional

Finely chop the onion and chop or crush the garlic cloves. Add spices to taste: aromatic and/or hot peppers, dried or fresh herbs (basil, suneli hops), spices (coriander, ginger), etc. There is no need for salt, because... Soy sauce is already salty enough.

Pour soy sauce and tomato juice into the prepared ingredients.

If desired, add starch to the marinade. Stir.

Place pieces of meat, such as pork, in the marinade for at least an hour.

The marinade for pork shish kebab with soy sauce is ready.

Recipe 8: marinade for pork shashlik in mineral water

• pork pulp – 3 kg
• onions – 10-12 pcs.
• carbonated mineral water – 1-1.2 l
• ready seasoning for meat – 1.5 tsp.
• ground pepper mixture – 1.5 tsp.
• ready-made seasoning for barbecue – 1.5 tsp.
• salt – 1.5 tbsp. l.

Wash the pork thoroughly and dry it. Cut into pieces no smaller than a matchbox.

Peel the onions and cut into rings or half rings.

Place the meat and onions in a suitable sized non-metallic container. Stir. Moreover, choose the dishes in such a way that it is convenient to mix the pork, and the water with which you will pour the meat does not spill over the edge.

Add seasonings and spices.

Add salt. Mix thoroughly.

Pour in mineral water.

The liquid should completely cover the pork.

Cover the dish with the meat and place it in the refrigerator overnight.

Remove the pork pieces from the marinade, thread them onto skewers and fry over hot coals, making sure no flames appear.

Recipe 9: tomato marinade for pork kebab (with photos step by step)

This recipe is used to prepare classic Caucasian kebab.

• pork pulp – 2 kg;
• onions – 5-6 pcs.;
• tomato juice – 1.5 l;
• seasonings and spices “Caucasian set” – 1-1.5 tbsp. l.;
• salt - to your taste.

We wash the meat thoroughly and cut it into portions so that it is convenient to thread it on a skewer and at the same time the pieces do not hang down to the coals.

Cut onions into rings.

We do not spare onions so that the meat is tasty and juicy. It is advisable to make the rings denser; then they can also be threaded onto a skewer. Or you can choose small onions; they are strung whole, alternating with small tomatoes and meat.

Salt the pork pieces and sprinkle with spices.

Add onions to the meat and pour homemade tomato juice over the mixture.

Let the meat marinate overnight in the refrigerator. You can add a few tablespoons of vinegar here. You need to stir the meat a couple of times so that it marinates evenly.

Recipe 10: marinade for pork kebab with kefir

• pork pulp (I have the front leg) - 1.5 kg
• kefir 3.2% fat – 0.5 l
• medium-sized onion - about 1 kg
• 5 pepper mixture, salt, thyme

First, the pork should be washed under running water, unnecessary films and veins should be cut off, dried and cut into square pieces, preferably the same size, on a cutting board using a knife.

The pieces should be neither large nor small - 4÷6 cm.

Meat this size will be easy to place on the skewer and will allow it to cook evenly.

Shish kebab loves onions, so we don’t spare them. Since you are supposed to plant onions along with meat, I recommend taking medium-sized onions.

Remove the skins from the onion, cut half into large rings, and chop the other half very finely.

Place pork and onions in a large enamel pan.

Add salt to taste, a mixture of “5 peppers” or just ground black pepper, dried thyme and any other kebab spices.

Mix thoroughly with clean hands and pour in kefir. Kefir should coat every piece of meat, so mix everything again.

Place the onion, cut into rings, on top, cover the pan with a lid and put it in the refrigerator to marinate overnight (8-10 hours).

Marinade for pork kebab with kefir is ready!

Cooking barbecue is not complete without preparing coals. Therefore, when you come to nature, light a fire or ready-made coal.

While the firewood is burning, place pieces of meat on skewers, alternating with onion rings, while the onion pulp in which the pork was marinated must be removed from the pieces, as it will burn.

Place skewers with meat over hot coals.

While cooking the kebab, turn the skewers several times so that the pieces are fried on all sides, and pour the remaining marinade over the meat several times for greater juiciness.

The most famous and popular marinade for barbecue in the Caucasus is made from onions and lemon. It is the onion marinade that gives the meat an unforgettable aroma when fried and fills it with flavor along with added spices and seasonings. It’s a breeze to prepare, but few would dare to create it at home, since grating onions on a fine grater is quite a tear-jerking activity!

There are two types of marinades: quick and long. Fast marinades include all marinades based on any food acid: citrus juice, vinegar or kefir - it contains lactic acid. Long ones are marinades without acid: onion puree, mayonnaise, spices with vegetable oil, mustard-based, etc.

In a quick marinade, the meat simmers for up to 4 hours and no more, in a long marinade from 4 hours to a day. You can classify onion marinade as a long one if you do not add lemon to it, and as a quick one if you create it with lemon juice.

Ingredients for 1 kg of meat:

• 1 large onion or 2-3 small ones;
• 1 lemon;
• 50 ml cold water;
• 0.5 tsp salt;
• 4 pinches of ground black pepper.

Cooking method:

Peel a large onion or 2-3 small onions and rinse in water. Cut half an onion or 1 small onion into large rings.

Grate the remaining part using a fine-mesh grater into a deep container, turning it into a puree. At this stage, it is best to create a draft in the kitchen or turn on the hood.

Roll the lemon with your hand on the work surface with slight pressure so that juice forms inside the citrus fruit. Cut over the container, then press the lemon halves into the same place, remove the pulp.

Rinse the meat, remove films and veins, cut into portions and place in a deep container. Onion marinade is suitable for any type of meat: pork, beef, lamb, poultry. If you are creating lamb kebab, we recommend chopping 4-5 stalks of fresh mint and adding it to the marinade to remove the smell of the meat itself.

Add onion puree to the meat and mash thoroughly, wrapping it around the sliced ​​meat.

Pour compressed lemon juice and 50 ml of cold water into a container, or mineral water without gas. Mix gently with a fork or spatula, but not with your hands.

Place chopped onion rings, salt and pepper. Mix again. Leave the meat in the marinade for 2-3 hours, placing it in the cold and stirring occasionally.

After the specified time has passed, string the meat with onion rings onto skewers and bake a juicy, aromatic kebab.

We cut the pork into portions, but do not cut off the existing fat - there won’t be much of it, it will be fried.

Add barbecue seasonings. Pay attention to the composition of the seasoning; if there is salt, then there is no need to pre-salt it or add less salt.

Cut the peeled onion into half rings and combine with the meat.

Mix everything thoroughly, pressing firmly with your hands and squeezing the juice from the onion.

Add chopped greens. Mix again and send the pork kebab to marinate in onions in the refrigerator for at least 3 hours, or better yet, leave it overnight. You need to stir periodically, thus distributing the juice throughout the meat.

Place the meat on the barbecue or string it onto skewers and fry over hot coals, turning occasionally. This will take 15-20 minutes.

You can check the readiness of the pork by making an incision with a knife (if the juice appears clear, the meat is ready).

Tender, juicy, amazingly tasty pork kebab, marinated in onions, served hot.

Pork kebab is the most common type of spring, “May” kebab in our country. It is fried in all dachas, plantings and many courtyards on the First and Ninth of May.

Before cooking meat over an open fire, it is usually marinated to add additional interesting flavors. Let's look at the classic ways to marinate pork kebab. Below we will present a variety of basic marinade options for this type of meat.

Choosing meat for barbecue

So, you need to start, of course, with selecting a good piece of meat. To prepare a delicious pork kebab, any fresh meat with a minimum of bones and a small amount of fat is suitable.

Freshness can be easily determined by pressing on a piece of pork. Ideally, it should be elastic and quickly return to its original shape before pressure. If the dent cannot be restored, it is better to discard this piece.

Another useful guideline when choosing is the color of the meat. From it one can quite definitely judge the age of the animal. A darker color indicates that this is no longer a young pig, but a full-fledged adult pig. The best choice is pork that is pink when cut and evenly colored.

You also need to take a close look at the presence of mucus and blood on the piece - in our case this is a big minus.

As for the fat that is inevitably present in pork, in fresh meat it is by no means yellow, not sticky and transparent

The best parts for barbecue experiments are the neck, loin, loin and brisket. The ideal option for juicy and tasty kebab is the neck. It has a good balance of meat and fat.

Loin, brisket or tenderloin are initially leaner. To give these parts of the carcass the necessary juiciness, they need to be properly marinated. Shoulder, ribs and ham are not suitable for barbecue, although marinating them for a long time can achieve a passable result.

Frozen meat in the absence of fresh meat is not the best option. Although this is where the effect of culinary imagination can work when preparing raw materials and choosing an original marinating method. The main thing in this situation is the natural defrosting of pork on the refrigerator shelf, and not in the microwave. In this case, the nutritional and taste characteristics of the product will be preserved. Many pros in the kebab industry use the technique of salting frozen meat and then keeping it in the cold for two to three hours.

The worst option is repeatedly frozen meat. The kebab from it is guaranteed to turn out not juicy.

To summarize, we can conclude that choosing meat is the most important step in preparing kebabs. You should start culinary “witchcraft” with marinades only after purchasing a suitable piece of pork.

It is better to choose meat, of course, at the market. Only there will you be able to fully examine it, touch it, smell it and experience all the other delights of trade.

Cut it like “shish kebab”

So, the meat has been purchased. Before you marinate the pork kebab in an original way, you need to cut it correctly. This passing moment for many barbecue lovers should be taken more seriously.

To ensure that the kebab pieces do not end up raw or overcooked, they need to be cut according to a certain system

The cutting principles here are:

• you need to use sharp knives for slicing, the cuts of the pieces should be smooth, otherwise the protruding edges will hang down during the frying process, burn and spoil both the taste of the dish and the mood of everyone around you;
• cutting dimensions - 4*4 cm in thickness and length, another option - rectangular, elongated pieces for fixing on a skewer along their length;
• before slicing, it is better to immediately remove excess fat, all kinds of films and veins, while a little fat will be useful for greater juiciness;
• cut the pork across the grain - this is necessary in order to avoid “shrinking” of the pieces.

How to marinate correctly

Sooner or later, it will definitely come to the most creative part of cooking kebabs - marinating the meat. Here, of course, you also cannot do without knowledge of standard techniques, tricks and nuances that have been developed in barbecue practice for decades. The main thing is to understand why meat is marinated at all.

If the above rules for choosing meat for barbecue are followed, then marinating is carried out for a dual purpose. Firstly, the meat is thus given a wide variety of tastes and aromas, plus additional juiciness if necessary. Secondly, meat pre-treated with marinade cooks faster.

If the kebab is fried, contrary to all the rules, from the first piece of pork that catches your eye, then marinating will be needed for the third purpose. Using the right ingredients (acids, enzymes, dairy) will help break down the structure of the meat, making it more tender, more digestible and easier to digest.

In order to properly and tasty marinate pork kebab, you need to adhere to the following simple rules.

Composition of marinades

Marinades need to be made from three main parts: active ingredients (enzymes, dairy products, acids), all kinds of seasonings to taste, and vegetable oils. The active part of the marinade will properly influence the meat structure. Seasonings will make up the aromatic and flavorful “bouquet” of the kebab. Oils are needed to seal the surface of the pieces, which will avoid loss of juice during frying. In addition, vegetable oil is an ideal conductor and amplifier for spices and seasonings.

The most popular ingredients for kebab marinades:

• onion;
• salt;
• ground black and red pepper;
• dried sweet or;
• dried basil, coriander, thyme;
• chilli;
• dry mixtures - turmeric, suneli hops, curry, garam masala;
• adjika;
• cumin;
• Bay leaf;
• lemon juice;
• kefir;
• mayonnaise;
• table wine

Of course, the list of common ingredients for marinade is not limited to these products and spices. Every experienced “kebab cooker” has in his repertoire many original discoveries and interesting “tricks” that make this dish unique.

At the same time, you need to remember that the meat should be salted either before the immediate start of frying, or already in its finished form. The best salt is coarsely ground.

It is also advisable to forget forever about the existence of such a gastronomic misunderstanding as ordinary vinegar. As a last resort, you can use its wine variety.

Classic mustard is great for additional tenderization of frozen pork.
Beer and sparkling water have recently become very popular among barbecue makers. These drinks are used to soak meat. The presence of gas bubbles helps in the destruction of meat fibers and additional softening of the raw materials.

How long does it take to marinate pork kebab?

The meat should be marinated for at least 4–6 hours. Frozen raw materials – at least 12 hours. The most extreme minimum when using express marinades is 2 hours.

In what container should I marinate?

In order to marinate pork for barbecue, you should use only glass, ceramic or enamel dishes. Aluminum and plastic are strictly not recommended. When products come into contact with such surfaces, they may react and absorb anything harmful from the cookware.

It is better to cover the kebab soaked in marinade with a lid for better absorption of seasonings.

Standard and popular recipes

Let's get to the recipes. Let's start with the most obvious ones. Meat, onions and black pepper - what could be simpler?! This simple composition was the most popular in our country about 40 years ago during the Brezhnev stagnation, when food abundance not only did not exist, but was not even foreseen.

• half a kilo of onions;
• one tablespoon of vegetable oil;
• salt;
• black peppercorns.

All that is required for this marinade is to chop the onions in any manner and then grind them in a blender bowl. The goal is onion pulp. At the same time, you need to heat a few black peppercorns in a dry frying pan, and then crush them with the flat side of a knife.

Sprinkle pre-prepared meat pieces with vegetable oil, salt and season with crushed black pepper. Next, spread the onion pulp onto the pieces of pork and thoroughly “massage” each piece.

Time to marinate meat in onion gruel - 2 hours

With lemon juice

The above recipe can be enhanced. Take the same ingredients in the same quantities. A nuance would be the use of lemon juice. To do this, take an additional two lemons per 2 kg of pork.

Lemons should be cut in half and squeeze their juice onto the pieces of pork prepared in advance, at the same time mixing well and “massaging” the meat. Then you need to repeat all the same operations. As a result, the marinated kebab will acquire a pleasant citrus taste.

With tomato juice

The third option is using onion pulp. Instead of lemons, you can take a couple of tomatoes. Grind them in a blender bowl along with two or three cloves of garlic and a small amount of parsley. Pour the tomato puree over the sliced ​​pork pieces, then “massage” them.

Kefir

Fermented milk products, such as yogurt or kefir, act on meat much more slowly than aggressive acids. They do not harden the outer surface of the meat. The principle of operation here is different. Calcium found in dairy products triggers enzymes that break down protein. A kind of “aging” of the meat occurs.

You will need (for 2 kg of pork):

• two glasses of full-fat kefir;
• half a kilo of onions;
• salt,
• black peppercorns.

The cooking technique completely repeats the first recipe. Next, kefir is poured into the mixture of pieces of pork and onion gruel. Granulated sugar is added. Everything needs to be mixed thoroughly. Let it brew for an hour under normal conditions, then place the entire volume of marinated meat in the refrigerator. Kefir will begin to soak the future kebab for a long time and persistently.

It is advisable to keep the meat in the marinade for at least half a day, ideally a day

Kefir. Version 2.0

You can soak pork kebab in kefir with the addition of herbs, garlic and hot chili pepper. The result will be a very aromatic and spicy dish.

You will need (for 2 kg of pork neck):

• two large onions;
• two glasses of kefir;
• a bunch of fresh herbs: dill, garlic arrows; green onions, basil;
• one tablespoon of granulated sugar;
• hot chili pepper;

There will be no onion porridge in this recipe. The onions should be cut into large rings. Chop the greens as needed. Garlic arrows can be replaced with regular garlic. Cut the chili pepper in half, remove seeds, and finely chop.

Place all ingredients in a saucepan with prepared pork and stir. Salt, sugar, season with ground black pepper. Then pour kefir over the future kebab. To cover with a lid. You can marinate in kefir from half a day to several days.

Based on mayonnaise

Another simplest way to marinate. Suitable in case of temporary time pressure.

You will need (for 1 kg of neck):

• 250–300 g mayonnaise;
• two or three large onions;
• salt, any spices to taste.

Pour mayonnaise over pre-prepared pork. Chop the onions into half rings and add them along with your favorite spices to the bowl with the kebab. Mix thoroughly. Leave for an hour or two and put on the grill.

Quick marinade option - mayonnaise-based sauce

Based on mineral water

This method is also perfect for express pickling. Water rich in carbon dioxide further softens the meat in a short time.

You will need (for 2 kg of neck):

• one liter of mineral water;
• a pair of large onions;
• two or three bay leaves;
• one teaspoon of dried rosemary;
• salt, ground black pepper to taste.

Add salt, ground black pepper, and dried rosemary to the pre-sliced ​​pork, as if for a shish kebab. Cut the onions into half rings, mash by hand, and add to the meat. Crumble the bay leaf with your hands and sprinkle it over the future kebab.

Fill the bowl with all the ingredients with mineral water. It is better to take highly carbonated types. Cover the container with a piece of cling film and marinate for an hour to four hours as needed.

This basic recipe can easily be enhanced with any suitable spices.

On table wine

An excellent option for a delicious barbecue marinade. Any dry red wine is suitable for it. White wine lovers can also not despair and use their favorite varieties.

You will need (for 1 kg of pork neck):

• five to six small onions;
• a glass of dry red wine;
• a couple of sprigs of fresh rosemary;
• two bay leaves;
• half a teaspoon of ground red pepper;
• salt.

Season the pre-cut meat as required with spices. Chop the onions into rings and mash a little for better release of juice. Add to the bowl with the future shish kebab. Add a sprig of rosemary there.

After about twenty minutes, pour dry red wine over the pork, add bay leaves

Marinate at room temperature or refrigerate if the picnic is planned for the next day.

With pomegranate juice

Great marinade recipe. Pieces of pork, soaked in sour pomegranate juice, acquire a wonderful taste and aroma. In addition, the finished kebab will receive an appetizing, reddish color.

Pomegranate juice can be obtained by squeezing fresh fruit or purchased ready-made in the store.

You will need (for 2 kg of neck):

• half a liter of pomegranate juice;
• five to six small onions;
• salt, ground black pepper, suneli hops, coriander to taste.

Divide the bulbs in half. Grate half of it or grind it using a blender. The other one is to cut into rings.

Place the meat prepared in the standard way into a suitable container. Add seasonings, salt. Pour in pomegranate juice and thoroughly “massage” the pieces of pork.

Place both types of onions in the marinade. Mix everything thoroughly. Cover the container with a lid or cling film. Keep in the refrigerator. The ideal holding time is two days. During this time, the future kebab can be stirred several times for uniform marinating.

The recipes above provide a simple base. Based on them, you can create your own recipes by adding your favorite ingredients, spices and seasonings.

Whenever I made barbecue, I always experimented with marinade and seasonings - I love this business.

Since the advent of a screw juicer at home, I have already marinated shashlik in pure onion juice several times. The result is excellent, but every time we manage to do better.
Here are the latest tricks:

- tender lean pork (not neck!). I take fillet (carbonade), or kidney part or tenderloin. Be sure to remove as much fat, films, veins, etc. as possible. First, I cut across the piece (the fillet is brick-shaped) into 2 cm slices, then each slice along the long side into 2 cm bars. The result is oblong pieces that are convenient to string.

— I squeeze out the juice, and then strain it, stirring, through a fine sieve. The output from my juicer is about 60% pure juice. You need so much of it that all your meat in the selected container is covered with juice, and not compacted tightly. About half a kilo of onions per kilo of meat.

— I dissolve a couple of tablespoons of Russian mustard in the juice and pour over the meat. Glass or plastic dishes. I put it in the refrigerator to marinate. Attention - do not overcook the meat in onion juice! The juice dissolves the fiber very strongly, you can prepare minced meat for pasties inadvertently =) I set it for about 10 hours. Much less - you will definitely have to dominate it with your hands, as in the recipe in the article. But this is not very good, because... we will squeeze out the juice with which the meat is soaked.

“Then the juice is drained, but without particularly squeezing the meat. Then add oil and spices and mix. I tried sunflower and olive, I liked the latter better. The last time I took black, white and allspice ground in a mortar, a little tarragon and rosemary. The amount of spices is proportional to the time the meat spends in the oil. We fried some of it almost immediately - and the spices were barely noticeable, and some of it the next day - and the meat was quite spicy. There was about a dessert spoon of pepper per three kilograms of meat. I didn’t add lemon as in the recipe above, but I’ll definitely try it.

- Add salt - before putting it on skewers and frying for 10 minutes, you can’t argue with this. We put on the meat (which we have in cubes) - stringing it lengthwise, quite tightly. I marinate the onion rings separately for frying. For half a liter of hot water - a tablespoon of salt, sugar and 4 vinegar - marinate as much as meat. If we eat shish kebab from skewers, we alternate onions with pieces of meat, just don’t make onion rings of large diameter, it will definitely burn - ideally, they are flush with the meat, so they are small. And if you eat from plates, it is better to fry the onion on a separate skewer.

— And finally, the frying itself. The heat must be intense! (we check this way - hold your hand at the level of the meat for 2 seconds maximum). This heat will be present immediately after the coals are ready and you have leveled them. But there may be nuances with the depth of the grill, wind, etc.
Meat (our meat is lean, as you remember) must be basted during frying. I turn it 3-4 times and water it 2-3. And, of course, I water it with delicious beer =) Yes, don’t pour it over the coals, reducing the heat. Remove each skewer and water away from the grill. And the heat needs to be maintained by turning the coals once or twice during the frying process and waving the means at hand. The readiness of the meat is determined by tasting, which is the constant prerogative of the head of the barbecue. As in drinking the remaining beer from watering =)