What could be tastier than juicy kebab with lemon and onions? The best recipes for pork skewers with lemon and onions. Marinade for shish kebab with lemon Shish kebab marinated in lemon

The beginning of people eating pig meat dates back to ancient times. For many centuries, pork was practically the only meat product for Europeans. And to this day it is very popular, since raising these animals is not a very difficult process, and pork meat has excellent taste. It is more tender in comparison with the meat of other representatives of the animal world, and is easily absorbed by the human body. Currently, cooking has countless recipes and methods for preparing various pork dishes. It can be boiled, stewed, fried, dried and smoked, used as a separate product or in combination with many others.

with lemon

Of particular importance in the art of cooking is the preliminary preparation of meat before the process of cooking it. One such “pre-preparation” method is marinating. This is not always necessary, but for many dishes this processing of pork is traditional. Marinade for pork shish kebab with lemon adds a special, refined note of taste to the finished product, makes the meat softer and more tender, and helps reduce cooking time. Using lemon adds some piquant sourness to the meat and makes it softer, as the acid contained in lemon juice softens the fibers. This marinade for pork with lemon is often used when pre-processing meat before preparing dishes from portioned pieces that are subject to subsequent frying. But the main thing here is not to overdo it! In excess quantities, lemon or its juice can make the finished dish taste frankly sour. In this regard, during the marinating process it is recommended to use the following dosage: 2 medium-sized lemons per 1 kg of raw meat.

Shashlik. Meat selection, recipe

One of the most popular and beloved pork dishes is undoubtedly shish kebab! A special place in its preparation is given to the correct choice of meat and marinade. The most suitable parts of an animal carcass for barbecue are the neck and loin with rib bones. And for the marinating process, kebab marinade with lemon is very often used.

First, the meat is cut and placed in a deep, non-oxidizing container. Onions are peeled and passed through a meat grinder or grated on a fine grater. The amount of onion is approximately half the weight of raw meat. Next, you need to thoroughly mix the meat with onions and add Georgian or Abkhaz adjika at the rate of 2 teaspoons per 1 kg of pork. To prepare a marinade for pork kebab with lemon, cut the citrus into pieces and squeeze the juice into a bowl with meat. Once again, everything needs to be thoroughly mixed with force. An important nuance: real, professional barbecue masters do not recommend using salt before and during the marinating process! This is explained by the fact that pre-salted meat loses a lot of juice and turns out dry. Pieces of pork marinated in this way should be left under pressure for 10-12 hours. The shish kebab is fried on a grill over hot coals, for which pieces of meat must be strung on skewers and salted immediately before the frying process itself. Watering meat during cooking is permissible as a last resort, only if an open fire begins to break through. The skewers must be rotated periodically to ensure even frying. The readiness of the kebab is determined as follows: you need to make a deep cut with a sharp knife. If the juice is free of blood, that’s it, the meat is ready.

The marinade for pork kebab with lemon can be used to prepare many other dishes from the meat of this animal, for example, barbecue or pork on the bone. According to numerous reviews, meat marinated and prepared in this way has an extraordinary aroma, delicate taste and literally melts in the mouth.

Ingredients:

Lemon - 1 pc. (medium or small size)
Soy sauce - 4 tbsp.
Ginger root - 1.5 cm.
Garlic - 1 clove
Seasoning for fish - 0.5 tsp.
Coriander - 1/4 tsp.

Preparing lemon marinade for fish

1. Remove the husks from the garlic and finely chop with a knife. Of course, you can put it through a press, but the taste of the marinade will be slightly different. I recommend trying both options to decide which one suits you best.

2. Peel the ginger and finely chop with a knife or grate on a fine grater. Add it to the bowl with the garlic.

3. Add fish seasoning to the spices. Wash the lemon well and dry with a towel.

4. Grate its zest on a fine grater.

5. Then cut the lemon in half and squeeze the juice out of it. To make this easier, make deep punctures in the lemon halves with a knife. Then you will be able to squeeze out more juice. You can also get it using a citrus juicer.

6. Pour in soy sauce and stir in the ingredients.

7. The marinade is ready and can be used for its intended purpose. It is suitable for any type of fish. So be sure to take note of it.

In addition, if the resulting mass is ground in a blender until smooth, then such a sauce can be placed on the table with a fish steak. Therefore, this marinade can be called universal, in which you can marinate and eat fish at the same time.

Few vacationers outside the city can imagine a complete vacation without the main component of such events - grilled meat! Shish kebab with lemon and onion is the most popular marinating method for lovers of natural marinade without the use of complex and rarely found ingredients. And, indeed: at least one of these ingredients is most likely in your stock, and the second can be easily purchased in any store.

The use of any other dressings for meat, fish or chicken, one way or another, affects the taste characteristics of the finished dish. Kefir or curdled milk adds creamy notes, vinegar or wine adds some harshness, and complex mixtures of herbs and spices will not appeal to all picnic participants. Lemon and onion juice, meanwhile, gently “loose” the meat pieces, adding only a barely noticeable sourness to them, which only benefits them.

Anyone wondering how to marinate kebab with lemon correctly will benefit from advice that has been tested by time and dozens of out-of-town trips.

* Cook's Tips
— The maximum possible dosage is two large citrus fruits per kilogram of meat. If you exceed this limit, the meat products will turn out frankly sour.
— If you plan to use beef for barbecue with lemon and onions, then you need to take into account that this meat needs to be marinated much longer than a similar product from another animal or bird.
— The less fat the piece chosen for cooking contains, the more careful you need to be with salt. Ideally, it is best to add just a little salt before frying, since this substance prevents the penetration of moisture and marinade into the meat slices.
— did you happen to have a cheerful yellow fruit at hand? It can be replaced with a glass of pomegranate juice or half a kilogram of ripe tomatoes with a few bay leaves.

Shish kebab with lemon “For lovers of experiments”

Ingredients

- 1 kg + -
- 2 pcs. + -
— 1 fruit + -
- 5 cloves + -
Mint fresh or dried- 1 handful + -
- taste + -
— according to preferences + -

Preparation

An unusual bright and colorful combination - this is clearly our recipe for kebab with lemon and onions, supplemented with mint and garlic. These seemingly incompatible components form an interesting and fresh taste, which will certainly be highly appreciated by lovers of country holidays.1. Before marinating kebab with lemon, the meat must be prepared appropriately. To do this, rinse the tenderloin (it’s better to take the neck part) under water, blot off excess moisture with paper towels and cut into portioned cubes - such that they are convenient to stick on a fork or skewer.

2. Remove the husks and the top dense layer from the bulbs and garlic cloves. Chop the onion into rings and pass the garlic through a garlic press.

3. Wash the lemon well, scald it with boiling water and cut it into two equal parts. We chop one of them into thin slices (they will be used to decorate the dish), and squeeze the juice from the second and pour it into a glass.

4. Finely chop the mint (if the shoots are fresh) or tear it with your hands. If we are talking about dried leaves, then we simply grind them into smaller pieces.

5. Next, to prepare kebab with lemon and onions, we need to rub the meat slices with a mixture of lemon juice, garlic, pepper and mint. At the same time, we try to do this in such a way that the composition gets onto every piece without exception, otherwise the “naked” blanks will be a bit bland.

Upon completion of this process, place the future treat in a pan and place the onion slices on top (this way it will be soaked, but will not become soft). To enhance the effect, you can wrap the container in cling film and place it under a press, but this is not necessary. The future masterpiece should remain in this form for at least four hours, after which the meat can be strung on skewers interspersed with onion rings, salted and placed on the grill.

Serving the resulting deliciousness directly on skewers is not entirely aesthetically pleasing and hygienic. Therefore, we will simply put the meat in a large dish and garnish it with lemon slices and the onions remaining after frying - it’s much better, isn’t it?

* Cook's Tips
— When serving kebab with lemon and onions, you can sprinkle it with finely chopped herbs - this will make the aroma of the treat more pronounced and appetizing.
— Do you cook meat at home with a certain seasoning or mixture of herbs? Feel free to use the same set of seasonings when marinating pork that you are going to treat your guests to at a picnic!

The perfect complement to a great dish!

By the way, what are you going to serve the kebab with when it’s hot? Surely, this is something from the “gentleman’s” set: ketchup, mayonnaise and the like.

Meanwhile, you can surprise those gathered with a simple and original sauce, for the preparation of which you only need nothing - collect all the ingredients and press the blender button. Mix 200 g of feta cheese, a few tablespoons of lemon juice and a few sprigs of any herbs in the bowl of this device. Ready!

This dressing will perfectly highlight the taste of the main treat and will be many times healthier than store-bought counterparts.

We hope that after your first experience of processing meat according to the recipe described above, the question of how to marinate kebab with lemon will no longer be relevant for you!

The kebab will never turn out soft and juicy if the meat is not marinated first. The most famous product for quickly marinating meat is vinegar, but it is not considered healthy. The kebab marinade with lemon is much milder, giving any type of meat a delicate taste. It is no coincidence that more and more barbecue lovers prefer this particular version of the marinade, especially since there are quite a lot of recipes for it to choose according to your taste.

Cooking features

Even if the marinade recipe seems simple, you need to know a few rules for preparing it and marinating meat in it. Otherwise, the result may not be what you expect.

First of all, you need to choose the right meat for barbecue. If you buy old meat, and even one that has been frozen, you should not expect that the kebab will turn out tasty, even if you prepare the perfect marinade. Preference should be given to the meat of a young animal. A frozen product is not suitable for barbecue at all, since when defrosted, the structure of the meat is disrupted and it becomes less juicy.
You can’t marinate meat in lemon marinade in just any container. Utensils made of aluminum are not suitable for this, since this material forms harmful substances when in contact with acid. You need to use glass, ceramic, stainless steel or enameled utensils.
The length of time you should keep meat in the lemon marinade depends on various factors. The main one is the type of meat. Beef takes the longest to marinate - at least 10 hours, a little less is required to marinate lamb - it is marinated for 7-9 hours. The pork will be ready for charcoal grilling after soaking in the lemon marinade for 6-8 hours. Poultry meat marinates the fastest - in just 3-4 hours. In any case, you need to put the meat in the marinade the day before the day when the kebabs are planned. It should stand in the refrigerator all this time.
In addition to lemon, the marinade recipe most often includes onions. In addition, various spices and other components may be included. Some of them are designed to help soften the meat, others - to give the future dish a unique taste and aroma. The marinating time of the meat may also depend on the composition of the marinade, as some components speed up this process.
Salt is added to the marinade last. This is due to the fact that it is able to draw liquid from food, and if the meat is salted right away, the kebab will turn out less juicy.
To speed up the marinating process, meat should be marinated under pressure.

Knowing these rules for marinating meat in a lemon marinade will allow you to prepare delicious kebab even for an inexperienced cook.

Classic marinade for shish kebab with lemon and onion

pork neck – 2 kg;
lemons – 8 pcs.;
onions – 0.5 kg;
garlic – 4 cloves;
barbecue seasoning, salt to taste.

Cooking method:

Wash, dry with napkins and cut the meat. The optimal size of pieces for preparing shish kebab is 4–5 cm.
Peel the onion and cut into fairly wide rings (3-4 mm each).
Add spices to the meat and stir. Add onion and stir again.
Finely chop the garlic with a knife and place in a container with meat. Stir everything again.
Wash the lemons and cut them in half. Squeeze the juice out of them, or directly onto the meat. If desired, grate the zest and add a couple of teaspoons to the container with the meat - this will give the kebab an even more pleasant aroma.
Stir the meat with your hands to distribute the lemon juice evenly.
Cover the container with the meat with a plate and place something heavy on top, such as a jar of water.
Place everything in the refrigerator overnight.

The classic recipe for marinade for shish kebab with lemon is simple, but this marinade not only does the job well, but also gives the meat a pleasant aroma. This will be especially noticeable if you add herbs to it.

Spicy marinade for shish kebab with lemon

meat (pork, chicken or turkey) – 2 kg;
onions – 0.3 kg;
lemon – 2 pcs.;
dry red wine – 0.2 l;
soy sauce – 100 ml;
sour cream – 100 ml;
honey – 40 ml;
curry – 5 g;
nutmeg - a pinch;
dried ginger – 5 g;
pepper - to taste.

Cooking method:

Prepare the meat by washing it, patting it dry with a towel and cutting it into pieces of the desired size.
Mix the spices and sprinkle them on the meat, stir.
Squeeze the juice out of the lemons into a clean bowl and add the grated zest there.
Add wine and soy sauce, stir with a spoon.
Melt the honey and mix it with the resulting liquid.
Peel and cut the onion into thin half rings, squeeze it to release the juice. Transfer to meat.
Place the sour cream in a bowl with the meat, mix it with your hands so that the sour cream and onions are distributed evenly.
Pour the marinade over the meat and stir again.

Marinate pork in a spicy marinade with lemon for about 6 hours, chicken for 3 hours. This marinade is ideal for pork and poultry; for other types of meat it is better to use traditional or cognac, the recipe for which is given below.

Marinade for shish kebab with lemon and cognac

meat – 2 kg;
onions – 0.5 kg;
lemon – 2 pcs.;
cognac – 100 ml;
soy sauce – 80 ml;
vegetable oil – 100 ml;
dried basil – 20 g;
nutmeg – 5 g;
coriander – 5 g;
black pepper (ground) - to taste.

Cooking method:

Rinse the meat well, cut into pieces suitable for barbecue.
Combine basil, nutmeg, coriander and pepper. Pour the spice mixture into the meat, tossing with your hands to distribute the seasonings evenly, coating each piece.
Peel and cut the onion into thin half rings. Remember it so that it releases the juice and place it with the meat. Mix it with your hands again.
Squeeze the juice from the lemons into a small bowl. Pour oil, cognac and soy sauce into it. Stir as thoroughly as possible.
Pour the marinade over the meat and, after stirring, put it in a cool place.

It is better to leave the meat to marinate overnight. The marinade is suitable for both pork, beef and lamb.

Kebab marinade with lemon is a classic. It is no less famous than the traditional vinegar marinade, but is softer and more flavorful. You can marinate any type of meat in it.

You could say this is a classic version of marinade for pork shish kebab. Lemon juice is used instead of vinegar. It is more gentle, but fulfills its sour role.

Pork shish kebab marinated with lemon and onion is prepared without any problems, but the meat turns out juicy and flavorful.

You can take more onions. As they say: “you can’t spoil porridge with butter.”

I suggest adding half a glass of sparkling mineral water. The bubbles additionally break down the fibers and make the finished kebab softer.

Some salt the meat immediately before frying. We didn't notice much of a difference in this. Salt immediately. You do as you are used to and as you like.

I won’t describe which part of the carcass to take. It all depends on personal preferences and financial capabilities.

I have a pork ham, already pre-cut into pieces for barbecue.

So, let's prepare pork kebab with lemon and onions...

Cut the onion into large half rings.