How long does it take to marinate pork kebab in mineral water? A simple recipe for shish kebab marinade using mineral water

The recipe for pork shashlik in sparkling water may become your favorite.

Firstly, it is enough to marinate pork meat in soda for only 3-4 hours, and it is ready to be grilled on the grill.

It is only important to buy highly carbonated water and salt the meat immediately before frying it.

Otherwise, the salt will react with the soda, and the meat will be tough.

And secondly, soda does not change the natural taste of meat, and pork kebab in a marinade with sparkling water will please those who love only salted and peppered meat.

And thirdly, carbonated water can make any part of a pork carcass soft and juicy, not just the beloved neck.

Ingredients:

• pork pulp - 2 kg
• highly carbonated water - 1 l
• onions - 4 pieces
• salt - 1 tbsp. spoon
• seasoning for meat - 2 tbsp. spoons

If you find the pork very tough, you can add half a lemon, cut straight with the peel.

But then you need to marinate the kebab for no longer than 3 hours, so that the peel does not give the pork a bitter taste.

Recipe for pork shashlik on soda

1. Rinse the pork meat in cold water and cut into large pieces.

2. Peel the onion and cut into large rings, about 1 cm thick.

3. Place the pieces of meat in a deep pan and rub with seasoning.

4. Add onion rings and stir.

5. Pour in cold, highly carbonated water (open immediately before use!) until all pieces of meat are completely covered. Stir.

Do not add salt, otherwise the meat will become tough. You need to add salt right before cooking.

6. Cover the bowl with a lid and refrigerate for 3-4 hours.

7. Before cooking, drain the water, add salt and stir.

8. Thread pieces of meat onto skewers, alternating with onion rings.

9. Fry the pork kebab in the soda marinade until cooked over the hot coals of the grill, turning the skewers periodically.

You can check the readiness of the meat by cutting a piece of kebab with a sharp knife.

If the meat juice that appears is clear, the kebab is ready.

Bon appetit!

The smell of spring is in the air, which means it's time to get ready for a picnic! Spring holidays in nature after a long gray and cold winter are a real dream come true for many of us. However, a holiday outside the city will be doubly enjoyable if you spice it up with a delicious lunch. After all, in the fresh air after an active pastime, a real ravenous appetite develops.

What do you associate with an outing into nature, a picnic on the river bank or a vacation at a country house? That's right, with barbecue! Delicious and juicy! But in order for it to turn out just like that, you need to clarify in advance how to marinate the kebab.

Shish kebab with mineral water always turns out successful, since mineral water breaks down meat fibers very well and thanks to this, kebab becomes incredibly juicy and soft. Cooking shish kebab using mineral water is not at all difficult, and you and your loved ones will definitely enjoy its amazing taste.

Ingredients
Pork (neck - 1.2 kg, grilled ribs - 1.6 kg)
Lemon - 4 pcs
Onions - 1 kg
Water (mineral, highly carbonated) - 1.5 l
Salt
Spices

Recipe
Cut the meat into portions.
Squeeze juice from lemons and mix with meat.
Chop the onion and grind it with the meat. Salt and add spices.
I buy spices at the market, the seller - a good friend of mine - mixes wonderful spices, he just needs to tell him how much meat.
But I used to make spices myself, usually mixing different peppers (black, white, pink, cayenne, chili pepper and paprika), adding suneli hops, coriander, cumin, and a little curry.
Mix all this stuff and let it stand for 15-20 minutes
The next step is pouring mineral water. It is advisable to take highly mineralized water (Narzan, Essentuki) and always highly carbonated.
The bubbles, penetrating the meat, break down the fibers, so the kebab turns out very tender and juicy!
And let's go to nature!!!
In total, 1-1.5 hours are enough for marinating.
We manage to marinate, immediately go out of town, build a fire and fry to our heart’s content!!
povarenok.ru
Economy vacation and inexpensive vacation in Evpatoria - “Expensive does not mean good, inexpensive does not mean bad!”
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With the onset of summer, many city residents go outdoors. Often the most popular dish at such events is shish kebab. It has long been a traditional food associated with picnics. Sometimes its preparation is the center of the entire trip, and marinade recipes have been passed down from mouth to mouth for generations. Usually, wine or juices of various fruits are used to prepare it, but mineral water gives the meat the most original taste.

Misconceptions

Some people think that all they have to do is put the meat in a brine and it will be ready after a certain time. Then you just need to fry it over the fire. However, this opinion is erroneous. If you use mineral water, the meat will have to be cooked in two stages, and its heat treatment must take place according to a special method. Let's look at the recipe.

Ingredients

For this dish you will need the following products:

Pork - 2 kg;

Salt and pepper are taken to taste;

Onion - 2 kg;

Mineral water - 2 liters;

Mayonnaise - 250 g;

Any wine - 250 ml;

Sugar - 5 tablespoons.

Meat preparation

If a mineral water marinade is used in cooking, the meat must be thoroughly salted and peppered. To do this, it is cut into small pieces the size of a matchbox. The pieces are placed in a bowl, to which salt and pepper are added to taste. Also cut the onion into large rings. After which the meat is infused for 30 minutes.

Then they prepare a marinade from mineral water for pork shish kebab. The cooking process is very simple. All mineral water is poured into a bowl with meat, where it is mixed with salt, pepper and onion juice. You can also add your favorite spices there. Leave the meat in this form for an hour. During this time, the carbon dioxide in the water should fluff up the meat fibers, making the pork even softer and juicier. Next, the marinade from mineral water for pork shish kebab is drained in half, and mayonnaise is added to the rest with the meat. With it, the dish sits for another 30 minutes.

The meat is then put on skewers and fried over a fire. It begins to shrink (fry), which leads to the leakage of mayonnaise from the pores of the meat formed as a result of exposure to carbon dioxide. At this very moment, add wine and sugar to the remaining mineral water marinade for pork shish kebab, bringing the brine volume to 250 ml. It is necessary to ensure that the sugar is completely dissolved in the liquid, so it is prepared in advance. We will pour it over the roasting meat. The result will be well-fried pieces of pork, inside which there will be a delicious sauce of mayonnaise and spices, and on top of which a magnificent sweet wine crust will be baked. Once you try this dish once, you will never want to use another marinade. It is also worth noting that this recipe, with some additions, is well suited for other types of meat. The mineral water imparts softness, which makes even beef or goat tasty and tender, and frying according to the method described above will give the dish a simply unforgettable aroma and taste.

When it comes to cooking barbecue, you first need to decide on the marinade. The fact is that there are a large number of different recipes for preparing this dish. Some involve the use of dry mixtures, others the use of alcoholic drinks, etc. At the same time, questions often arise about which is the best and simplest. Mineral water plays a rather important role. This is due to the fact that it can be used for almost any type of spices and seasonings. Mineral water has a high content of carbon dioxide, which, when interacting with meat, softens its fibers and allows spices to penetrate inside. Therefore, in mineral water, it is very popular and is often used for quick cooking.

Ingredients

To prepare you will need:

• pork - 1 kg;
• mineral water - 1 l;
• onion - 1 kg;
• salt;
• pepper;
• mayonnaise;
• sugar - 2 tbsp. l.;
• red wine - 100 ml.

Meat preparation

First you need to rinse the pork. After that, cut it into equal pieces the size of a matchbox. In this case, it is necessary to cut off the veins and film. Next, the meat is salted, peppered and placed with onions, which are cut into rings. In this form, it is better for him to stand for about thirty minutes in a warm place, although you don’t have to do this if you wish.

Pickling

The kebab must be marinated in several stages. The first is a mixture of salt and pepper with onions. The meat should release its juices in it. After this, mineral water is added to it. The pork should remain in this form for at least thirty minutes. At the same time, it is not placed in a cool place and is not covered with a lid. After this, the kebab in mineral water will become very soft, and the fibers in the meat will be loosened. It is at this moment that you can drain all the juice from it and add the necessary components that will give it a special taste. This recipe uses regular mayonnaise, although some gourmets even use honey with it. After this, the kebab is left in mineral water for an hour.

Roasting

When the meat is marinated, it is put on skewers, about five pieces at a time. Along with it, you can string onions and fry the kebab on coals that have begun to become covered with a white coating of ash. At the same time, the meat will decrease in size, shrinking and releasing the absorbed marinade from within. At this point, it should be watered with a mixture of wine, sugar and water. This way, the kebab made with mineral water will get a magnificent sweet crust, which will retain all the juice inside during frying. It is worth noting that the sweet taste will give the meat a piquant taste, but if desired, you can add any spices to the wine.

This kebab is served at the table in a large dish on skewers. Therefore, when frying, it is best to use special wooden sticks. They will look prettier and at the same time they are practically impossible to get hurt when eating. You can also serve the meat with sauce or ketchup, although real culinary connoisseurs prefer to eat kebab without additional seasonings.

Ingredients:

• fillet or pork neck - 800 g;
• onions – 600 gr;
• highly carbonated mineral water – 150 ml;
• rock salt - teaspoon;
• dried herbs to taste (we used thyme and lemon balm);
• barbecue spice mixture with paprika and celery (pay attention to the presence or absence of salt in it)

Fresh meat must be thoroughly rinsed in cold running water. Then cut it into approximately equal pieces, preferably rectangular in shape. At least if you're going to skewer them. If you cook the pork on the grill, it is better that the pieces are flat.

Those who have already cooked barbecue know that you need to take approximately the same amount of onion as meat. It must be peeled, cut into cubes, rings or half rings (whichever is more convenient for you), poured into a convenient bowl or pan.

It must be crushed very well with your hands so that it releases as much juice as possible. After a while, add a little mineral water and mix well again.

Mix salt, dried herbs and spices in a saucer. Although, if you want the meat to be more tender, you can add salt immediately before frying, but it won’t hurt the future kebab to lie in the herbs.

Pour the spice mixture over the pork, stirring well to distribute evenly. Add the onion marinade, mix again and rub into each piece.

Cover with a lid, plate, or cellophane and refrigerate for at least 3 hours, but it will be better if the meat sits in the marinade overnight.

Prepare the coals. Thread the marinated pork onto skewers and grill, turning frequently to ensure even cooking.

Many people love onions, but for this you cannot use the one that was in the marinade. It absorbed everything harmful that was in the meat and it is better to throw it away. For barbecue, you can use freshly cut rings, or pre-marinated ones, but in a separate container with the addition of vinegar.

You can water the kebab with regular distilled or mineral water, or you can use the remaining onion marinade for this.

Serve the cooked meat with