Pork kebab with vegetable oil recipe. Pork shashlik with onions in Armenian marinade
So the kebab season has come, we have already started yesterday. We made pork shashlik with vegetable oil.
To prepare it, we need:
Pork (preferably neck) 2 kg;
5 onions;
Odorless vegetable oil 1 tbsp.;
Vinegar 2 tablespoons or lemon juice;
Spices for barbecue 1 tbsp ..
My meat, cut into small pieces and put in a saucepan. We make a marinade separately - we mix oil, lemon juice, onion cut into rings and spices. We do not add salt to the marinade, but do not forget to add salt before stringing the meat on skewers. Pour the prepared meat with marinade and put it in the refrigerator overnight.
A kebab prepared according to this recipe always turns out well. The secret is that the pieces of meat are covered with a thin film of butter, so it turns out to be very juicy.
How delicious!
I also advise you to cook:
- "Pomegranate shashlik";
- "onion appetizer".
Ingredients: any meat, but not tough parts onion salt black pepper freshly ground vegetable oil vinegar or lemon juice mayonnaise
Barbecue cooking
Of course, the most delicious barbecue is obtained on the grill, somewhere in nature, to the sound of age-old firs and oaks, or at least our own apple trees. But, if such pleasure is not foreseen in the near future, and you do not have shish kebab delivered to your home, you can cook it at home, on the grill, in the oven.
The meat should be marinated in advance. It is better to buy the most delicate pieces, for example, the neck. Wash the meat, drain off excess water. Take 3-4 tablespoons of vegetable oil, salt, pepper, finely chopped onions, your favorite mayonnaise and lemon juice or wine vinegar.
If the sour taste is not to your liking, you can do without the acid. All this is mixed and spread, in the resulting marinade, meat. Leave for several hours, you can overnight.
Shashlik is fried on charcoal, without fire, periodically turning, for about 15 minutes, putting the meat on a skewer with onion rings. Served with herbs, vegetables, sauces. Tkemali, ketchup goes well with it.
This recipe was recommended to me by a cook from an Armenian restaurant; in his words, this is the most correct barbecue.
Of course, the most important thing in a barbecue is meat! The choice of meat is a whole science, I will share my secrets. I cook pork shashlik (if you don't like pork or it is not permissible for religious reasons, you can take another desired meat), I usually buy meat on the market, it is better from a seller I know (I do not advise taking it in stores - it often comes across chopped with water, not only make a fool of money, so meat instead of frying begins to cook from the inside), meat on the market usually lies without a refrigerator, this is a guarantee of freshness (otherwise it would stink), the meat should be soft, when pressed with a finger, the hole should quickly tighten, it is better to give preference to the pork neck (the loin will do just as well), they are not afraid of white loose fat (such fat accumulates), it is better to choose lighter meat (it is younger), do not hesitate to smell it, twirl it in your hands. On average, 3 eaters need about 2 kilos of meat (namely meat and not marinated shish kebab). 
So let's start cooking! cut the meat into small cubes (the size of a children's fist or large egg), we remove various veins or films, we have nothing to do with them! 
The next most important ingredient is the well-known onion! It is better not to take red or white onions (they have experimented many times, they behave ambiguously), ordinary onions are better suited! cut the onion in any order (rings, half slides, cubes, chop - AS YOU WANT). The main rule of onion should be 1 to 1 to the weight of the meat! 2 kilos of meat - 2 kilos of onions! Pour the onion into a deep container (saucepan, basin), and mash that there are relics, press with our hands (we need juice). 
We add our chopped meat to the onion and press again, knead the meat and onions like dough! 
pepper with finely ground black pepper (preferably from a mini mill), do not spare the pepper. 
Next, we need one glass of mineral water, choose the water to your taste, just do not take water such as ava minerals or bon aqua, you need real mineral natural water! Essentuki, Borjomi, Narzan fit well from the popular brands. (well, if you are an Armenian, then of course Borjomi). 
We knead everything well, cover with a plate of a smaller pan or basin in diameter, put oppression on top (a stone from salting or a jar of water). we leave it for 12 hours (overnight), you can do it for 2 hours, you can stretch it for a day. if time is short, leave at room temperature, if 12 hours are left, then in the refrigerator. 
SALT!!! there are some fundamental opinions here! Some say that you need to salt raw meat, because this way it is better salted inside. others argue that you need to salt the finished meat, because salt in the marinade negatively affects the softness of the meat ... I have an alternative option, I salt the marinade, 10-15 minutes BEFORE BAKING !!! for a given serving, 2-3 teaspoons. 
a little about coals, the coals should be good, be hot, but it's too early to cook, you have to wait for a pause - the coals should "sit", a small ash white pollen will appear, now is the time !!! 
we put the meat on skewers (do not leave pieces of onion or plant vegetables with the meat - all this will burn and the meat will taste bitter). you should only fry on two sides, you do not need to fry the meat in a circle! if the choice fell on pork, then on good charcoal, pork is cooked quickly, well browned on one side, well on the other, 10-15 minutes back and forth and you're done !!! do not dry the meat !!! it should contain juice, just not red, light yellow (like vegetable oil). remove the meat and sprinkle with chopped herbs (to your taste)
And please ... no vinegar, lemon juice, kiwi and other sour foods that kill meat!
thank you for your attention ... and ... here! enjoy your appetite!
First, rinse the meat under running water and dry it with a tissue towel. Who knows how and who touched him before you, and moisture in the pickle is not needed, absolutely. If you buy meat at the bazaar early in the morning, pickling it immediately according to this recipe, then in the evening you can safely turn it on the grill!
We figured out the meat, by the way, the lamb will be even tastier, and I was convinced of this more than once and, always, I will say it. I had a chance somehow to cook a barbecue for a purely Turkish society, they bought the meat for me themselves. What was mo. surprise that they snatched pieces of meat almost out of their mouths even from others! The lamb was pickled exactly according to this recipe! Therefore, dear and distinguished guests, I still try to treat you with fresh mutton!
Using this method, we cut the meat into transverse washers 3-4 cm wide, then into identical pieces, removing the bar and tendons. Do not get carried away with removing the fat, it will add some juiciness. After a good workout, you can get it just like me, where each shelf of meat comes out with a difference of two to five grams !!! For lean lamb, it is recommended to wear fat tail fat between the meat. Let's leave this topic for the lamb lovers.
Now the ingredients for the marinating and the whole secret of my dish. We take from the calculation, let's say, by 3-4 kilograms. The main system for marinating meat is not what ingredients to put there, it is even very important - in what sequence!
1. Salt (about 4-5 tsp). Tastes, I will say right away, are different for everyone, I personally do not add salt on the table, I never add salt to eggs or tomatoes. Two chemical compounds, sodium and chlorine, which make up salt, do nothing good for the body, and spoil the bones to arthrosis. Let's not talk about the fact that salt is simply necessary, it is impossible without it, etc. But an under-salted kebab will be very inappropriate, so it needs to be well and properly salt.
2. Black pepper and, I will emphasize, GREAT ground, as in the picture. No pepper dust! Better yet, crush the peas with the plane of a knife and then cut them a little with a sharp point. When you chew meat, these grains will give you a pleasant taste. How many? 15 - 20 peas !!! Want more, for an amateur! By the way, black pepper is very useful for the body !!! Are you familiar with vodka and pepper for colds? So, first of all, not vodka, but black pepper itself gives a healing reaction!
3. Coriander. She is also - cilantro. I think this name is familiar to you. Again, the question is - how much? I think that 15-20 peas will also be enough. They need to be crushed in a mortar, first lightly fried. Can already be sold and ground. But, in no case, maybe I, and I will repeat myself, do not overdo it with seasonings! Otherwise, you will not get the real taste of meat. If the coriander is already ground: a little more than half a tsp. Or rather, it will be like in the photo. I saw how kebabs are marinated with green cilantro, but in order to advise you on this, you need to check it yourself. I haven’t tried it - I don’t know, although I will definitely try to pickle it as soon as the opportunity arises.
4. Basil. I have it in a jar, dry. Sold in almost all stores. Take the same amount as ground coriander. In a teaspoon size, this is 1/2, a little more can be! This herb does not have such a pungent and pungent taste.
5. Thyme. He's Thyme. One of the Asian spices from which dried thyme herbs are used. In small quantities, it complements well with vegetables and meat dishes as well as various salads. The use of thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain strength, energy and courage. In the Middle Ages, girls embroidered a sprig of thyme on knights' scarves for courage. How many? One or two pinches per kilogram, rubbing lightly with your fingers.
6. Zira, she is Zra, she is Kumin. Do not confuse with cumin or dill. Such things do not go to the barbecue at all. Look in stores, with friends and it will pay off! I have not seen it in stores in Germany, but in Russian stores there is for sure! Quantity? A very specific seasoning, a little less than half a tsp will be enough. Zira is very specific in taste, so be careful in its quantity. Zira is very similar to dill, don't be confused!
7. Bay leaf, a couple of pieces. Let it even break into small pieces there with stirring. When you put meat on skewers, if you notice it, just put it aside. They don't eat it !!!
8. Red pepper, paprika. Ground, sweet. You can have a teaspoon without a "slide". It will give a slightly desired flavor and a beautiful color when fried. Want to add some spice? One clove of minced garlic, add hot, capsicum, but I warn you that the taste of the meat can be greatly interrupted, I think that you do not need this, because you wanted a real barbecue, right?
9. Bulb onions. We cook in two ways: onions, which are smaller - for meat, larger onions - for a snack. First, we cut large onions and only into rings. The rings need to be separated from each other. We sort it out neatly and separately fold the rings in a dose, and mix the rest with the meat. Snack on barbecue rings! And not with some waste or ponytails chopped at random. Aesthetic culture and neatness must be present first of all! About 5-6 onions are enough. As some write that onion 1: 1, it seems to me, there will be a lot, just cut it correctly so that it gives out juice. For convenience, in the second way, you can skip the onion through a meat grinder, and then squeeze the resulting mass through cheesecloth. This is what I use, it is very convenient and there is no need to fiddle with waste from onions. It is even easier to run through a juicer, it will be more practical, but there will be more hassle with washing the machine. The next day, the onion rings can be drizzled with vinegar diluted with water and sprinkled with red or black pepper, as you like!
10. Sunflower oil, not to be confused with olive oil, 5-6 tablespoons. Yes, yes, you absolutely heard right, namely sunflower oil! Imagine yourself that you have tossed the meat into a skillet without oil. And, no matter how non-stick frying pan you have, any meat will simply start burning. This is what happens in the pictures of other kebab makers, where charred edges stick out, and you need to chew them, because spitting them out is ugly, and just uncomfortable. Add oil after all the added, mixed solids, in exactly the same sequence as it is written.
It looks like, by someone, fried, in the picture, meat: a. pickled without oil;
b. too finely chopped onion and did not remove it all;
v. this is the meat that goes along the neck trimming,
slightly pink in color, does not change its shape after pickling and does not have a real, juicy taste. How did it burn down? How can this be called a barbecue?
11. And now, having put in the meat everything that is written above, passing between the fingers, we begin to mix everything well, adding an equally important and, even I would say, effective product, this is LEMON. A good sized lemon is enough for half. Just be careful to squeeze out only when everything is already mixed with seasonings and oil. Getting a lemon on clean meat, it immediately becomes a "cola", as after vinegar, so the vinegar simply does not go to the kebab.
You can pour vinegar on an already fried kebab.
12. A quarter, maybe half, of natural pomegranate juice will add even more compliments to you and even more reliably hide the answer to your recipe! Pomegranate, in the summer, you are unlikely to find it anywhere, and it is better to neglect juices in the store. Many tests show that the grenade did not even lie there. So, let's leave your experiment until late autumn.
Mix all this thoroughly and leave it tightly covered in a saucepan, pressing down on top with a suitable plate, approximately in diameter. Put something heavy on top and leave it until tomorrow. Although, as I mentioned above, if the meat is fresh, then it will also marinate throughout the day. Stir everything in the morning, now enjoying the smell that will already come from the meat. You can even lick it or bite it off, now there is nothing terrible in this meat.
And this is how fresh, soft, vigorous, pickled meat should look like. It can be immediately distinguished from bad meat. Conclusion: be friends with the butcher, at least find out on what days he is slaughtered. An exceptional case if you do it yourself. Now I will also pay attention to the barbecue. It also has to correspond to some parameters. It is best to have iron, and even better with stainless steel, the thicker its walls, the better. It will keep the heat better and fry the marginal pieces.
And there is no need to torture yourself with hunger, making a kebab on bricks or somewhere on hanging chains.
My brazier looks like this: length - 60 cm., Height 15 (from the grate) and width 22 cm. The main mistake of those who make braziers: the grate should not have a large number of holes. Better to have a quarter of the bottom of the barbecue only from the grate, the rest is solid iron. You will see how the meat will simply brown and roast to full depth. And most importantly, it will not flare up under the flame of fire, where the meat will immediately take on a smoky color and lose the taste we all need. Do you want to eat soot ??? Me not!!! Smoking is a completely different topic and in this case it simply will not be appropriate.
This brazier is for a small company or outdoors. At the moment, my newest grill is being tested in the photo. Now that it's already sun. behind and the meat is eaten, I can say with confidence that it did not pass the test 100% and now there are some drawbacks: along the edge of the hole-free bottom, along, I made holes, after five centimeters and now everything is fine! Yes, there was not yet a blower flap, so I had to remove the meat from the place where the grate was, my welder said that he would fix this matter.
Also, I will not focus on the fact that the meat should be fried in a good heat all the time, turning and, in no case, should not be doused with tongues of flame. Let the coals burn out well, fan the ashes, and only then do the most beautiful thing in this art - to fry a barbecue! Every self-respecting kebab player should know this!
Next to the barbecue is all my yummy pickled and skewered! Everything is very convenient and practical! About lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat is cooked quickly, just a couple of minutes. Especially women need to learn one truth, because they often confuse roasted meat juice with blood, so they ask for more roast. Although the meat is already quite ready.
And I will also open my tradition to everyone. When the coals are hot, I always fry only one stick first. For the success of the event, I will pour a glass of good red wine and appreciate the quality of the future barbecue. I will give the guests a try, albeit not for everyone, teasing them to the limit. And then it went - it went!
I, personally, had cases that close friends, one even a butcher by education, became speechless while eating. And after 5-6 sticks exhaling, he said that he had never eaten such a kebab! Now, by the way, it marinates just like that!
There is no need to make meter skewers. Until, while eating, you get to the last piece, it will already be cold. Secondly, waving the sword at the table, saying what a delicious shish kebab, you can gouge a good friend's eye out. And how wonderful it is to eat shish kebab from the skewer, when it is still hot. In this case, I use my own, short, total length of 37 cm, skewers. If you have only 20 of them, it means that you have no friends, and you cannot invite someone to visit. The meat must be skewered to the last bite. Or do you do this: - Hey, Vovan, come on, finish eating, come on skewer, I need to fry Kolka!
I have 90-100 of them, they do not rust, they don’t ask to eat, if only to put meat on them, and there’s enough for everyone. And in nature I take all the meat already put on and only on skewers. It is hidden in a special container and from all kinds of insects. I put marinated meat on skewers only myself and only at home. I don’t bother my ladies with this work; if I got down to business, I’ll bring it to the end. I don’t want to offend our lovely and fair sex, but meat should not roll on skewers or hang down to the very coals.
As for the size of the sticks, while eating, it is better, after all, to take another, fresh, hot stick so I put in 5-6 pieces. For lovely ladies, one skewer is enough, she would like to try the second one, but with huge skewers she is afraid that she will suddenly not be able to cope. With my size, you can safely adjust the amount of shish kebab eaten. We are not in the Stone Age near a spinning mammoth or in a competition: "Who will eat more!" Although, with a good barbecue, any thought about a diet simply disappears! And two or three skewers, your lady can always eat with pleasure!
Again, a case from life. The day dragged on with all sorts of things, it was late evening, a sauna and, accordingly, a barbecue. One lady from a kindred circle, she was very indignant, like, at night, looking at such a dish !? From her youth she knew the rules of nutrition, looked after her figure, and, by the way, herself, by the way, swallowed three sticks, and even a mug of beer upstairs !!! ...
The last condition and an important one: always put your guests at the table, let them miss one glass of salads. No walking around the barbecue, everyone should be seated at the table! Let them draw in with their nostrils what you are cooking there. Your place is only by the fire !!! Here you start serving them your kebab!
Kebab should be eaten only hot! And also, if you treat with barbecue, let it be only barbecue. Something from a snack, such as pickles, tomatoes, squash. Bell peppers, black olives, onions, dark bread and, of course, good vodka! There should not be any manti and pies, because you only treat us to SHASHLIK!
I don’t know where they will kiss you for this, but you will definitely be the first kebab player in the village! This is how the first skewer looks like, sizzling, roasting and not burning over a hot fire. And the juice, what kind of juice is running, just look! If it drops on the fire, then this drop will immediately flare up, and at the bottom of the barbecue with the least ventilation, this will not happen.
Below you will see that all the parties of the barbecue fried by me look about the same for me, so you will succeed, I am sure of it!
And here she is the first batch, the people are waiting, everything is poured, just give it!
And this is what lamb looks like: surprisingly ruddy and just melting in your mouth. It is this meat that you saw in the second picture above. What, exactly, served as a pickle? This cannot be said, most likely each ingredient contributed to this work. And the fact that the first pancake can always be lumpy, you know that, but the lesson you will get from this is the most correct one! In this case, if everything was clear to you, there simply cannot be a mistake.
Try my recipe, maybe you will like this dish too! Drooling, after all, flowed ???
PS: as one wise man said that: "We do not live in this world in order to eat, but we eat in order to live !!!"
In my notebook, or rather, in notes on my computer, this recipe is saved under the name "pork barbecue with onions from an old Armenian." With meat, everything is clear - this is any pork pulp (neck, ham, shoulder blade), the whole point is in a marinade in vegetable oil and in large pieces Luke.
It was stated that almost 40 minutes is enough for marinating, but meat can be stored in it in the refrigerator for at least three days. Onion quarters are soaked in marinade and then fried over coals with meat - this is something ... Very tasty! You need to take medium-sized bulbs.
For pork barbecue with onions in Armenian marinade, prepare all the ingredients according to the list, i.e. pork meat and everything for the Armenian marinade.
Prepare the marinade. To do this, combine vegetable oil with chopped (crushed) black pepper, allspice, coriander, suneli hop mixture and one finely chopped onion. Stir. Wait with salt, it will come in handy before frying.
When you peel the onion, be sure to leave the "tails", or you can also "spouts", so to speak))) This is done so that when cutting a quarter, the onions do not disintegrate. They will then sit on a skewer, grill over coals with meat, and at the same time retain their shape!
Chop the pork meat into pieces and place them and onions in the marinade.
Stir until the marinade hits each piece of meat and the onion quarters are evenly distributed between the pieces of meat. The onion quarters that end up on top should be placed with the slices down. Store marinated meat in refrigerator prior to use and remove at least 1.5 hours before cooking.
By the time the coals in the grill are hot and ready to grill the kebabs, plant the pieces of meat mixed with pieces of onion. Lightly salt the kebab before frying. Do not push the meat tightly to each other, let the skewer between the pieces of meat be able to heat up and give off its heat.
Grill pork skewers with onions over coals until the meat is cooked through. Check the doneness by cutting the pieces with a knife to the skewer. The color of the finished pork is familiar to everyone, there should be no redness and blood.
Pork shashlik with onions in Armenian marinade is ready. Mmm...
Usually I bake kebabs (and not only) for serving or any, simple, with seeds, from different types flour.
The site has recipes for all kinds of tomato and other sauces that would be perfect for kebabs, as well as recipes and salads from fresh and grilled vegetables ...
Bon Appetit!
This is the most best marinade for a kebab from those I have tested. Armenian marinade, meat will do any: lamb, pork, beef.
No, I am not claiming that the only correct method, but I got this recipe from an old Armenian. In general, this best marinade for barbecue is interesting in several ways: it is marinated quite quickly (40 minutes), the meat in the marinade without a refrigerator for three days feels fine (well, with such a heat as last summer, I, after all, did not would take risks, of course, but at 25-28 degrees - it's normal, the main thing is not to put in the sun), and it roasts very quickly - one and a half to two times faster than usual.
No vinegars, mayonnaise, or wines are required. Only normal, unrefined sunflower oil. Better - homemade, of course.
Further - spices. Well, on the one hand, to taste, but there is something important: pepper (from hot ones) is only black, for aroma - allspice. (Wow ... how I tried not to make it very spicy this time - people unfamiliar with my cooking tasted ...) Coriander is extremely desirable. All this needs to be done rather coarsely - without pieces, but not into powder either.
Ingredients to make the best kebab marinade:
- meat 1.5 kg;
- onions 0.5 kg;
- unrefined sunflower oil 150-200 ml;
- ground black pepper;
- allspice black pepper;
- coriander;
- hops-suneli;
- dry cilantro;
- salt.
The kebab recipe is very simple. Pour 150-200 milliliters of oil to the bottom of the enamel bowl, add spices. That's not all. If you want, you can leave it at this level, but you can also make the meat spicy. Well, if you mix laziness, you can pour good hops-suneli, but in general - herbs to taste. Dry cilantro (just a little) and tarragon are welcome. Salt - Count on the amount of meat. Stir well, sir. And we leave to nourish.
Next we need a bow. Many. A pound for one and a half kilograms of meat, at least. Another subtlety, but from another person from the Caucasus ... This time a Georgian: we clean the onions, but we don’t cut off the noses and tails. Onions, of course, it is better to take small ones.
And we cut them lengthwise, in quarters (if they are large, it can be into 6 parts). One, the smallest, or half very finely crumble and squeeze well with a little salt.
We throw everything into the marinade, knead it well.
Only now it comes to meat. To be honest: in such a marinade, even dry beef will turn out quite well, but it is best to take a pork neck.
We cut the meat for barbecue coarsely, it will turn out juicier. Well, if you take lamb, you can take smaller ones.
We throw in the best marinade for barbecue, thoroughly, knead, knead with your hand ... Turn the onions that are on the surface with slices to the meat and press down. If you do not plan to fry in the near future, I advise you to add some more pepper and butter on top so that the meat is completely covered. That's it, the best barbecue marinade is ready!
Meat ... We string it according to the classics: meat-onion-meat. Along the edges - meat.
And now I will explain why the onion was cut like that. It must be strung on a skewer, piercing each quarter from the inner layer outward.
Then you will check out what a real barbecue onion is! The nose and tail will burn and a delicious onion baked with meat will remain.
Now I will explain why it is with this recipe for cooking kebabs that it fries faster: the butter, melting and burning out, heats it up from the inside, but at the same time does not allow it to dry out. The only thing - dripping, fat often sets fire to coals, therefore, you need to monitor and extinguish, if anything. Well, it is advisable to turn them over more often.
Bon appetit, everyone!