Juicy shish kebab from lean meat

Category: Meat dishes
Juicy shish kebab from lean meat

Ingredients

lean meat (pork) 2.5kg
bulb onions 500 grams or whatever you want
salt, spices taste
lemon juice 2 pcs
or any marinade you like
soda 1 tsp
starch 1 tbsp. l.

Cooking method

  • Cut the meat into large pieces. It is possible and normal, but it happened. (The husband was worried that he either would not be fried, or would burn) Marinate the meat in lemon juice, onion, salt and spices for at least two hours (but more is better).
  • I added soda and starch about an hour after the start of marinating.
  • But I must say that the marinade can be absolutely anything, whatever you like best. In this case, I decided so.
  • Since the meat was absolutely lean, I decided to use a chip from Luysiawhich she suggested in her recipe Chicken fillet "Pork pieces" ... Namely: I added starch and soda. And she was right. The meat was cooked quickly, it turned out to be juicy, tender and tasted like a chop. It was suggested, next time, to repeat the experiment.
  • There may be a lot of onions in the recipe, but we love it and the one that does not go to a skewer with meat is strung on a separate skewer and baked.
  • Another nuance, I personally do this. For the convenience of mixing, I put all the products in a bag. It is very convenient to mix everything from time to time without getting your hands dirty.
  • Bon Appetit!

The dish is designed for

We had enough

Cooking program:

brazier

Note

It so happened that when I bought absolutely lean pork, my husband offered to go pick mushrooms. Where there are mushrooms, there is a forest, and where there is a forest, there is shashlik. But it is too late to look for the right meat for barbecue.
Historically, it has been my responsibility to buy and marinate meat in our family. And this time was no exception. Since I wanted a kebab, I decided to marinate what I have with a little experiment.
I must say that the experiment was successful. The kebab turned out to be soft, juicy. The taste, according to her husband, was very similar to carbonade.
And this is what we brought to our son
Juicy shish kebab from lean meat
SHASHLIK - pieces of meat (mainly lamb tenderloin), skewered (skewer) and grilled over hot coals; a traditional dish of many mountain peoples.

gala10
Tatyana, at what stage were starch and soda used? During pickling? Thanks for the recipe. Everything is very beautiful and delicious in appearance!
Giraffe
Added about an hour after the start of pickling.
N @ dezhd @
Mmm, it smelled like a shish kebab, right through the screen, delicious, never tried to marinate with starch, but now, looking at the excellent result, we will definitely try
Homik
Well, Tatiana! After all, I often make "pork pieces", but I never even thought about barbecue
gala10
Quote: giraffe

Added about an hour after the start of pickling.
Thank you!
Gaby
Oh, what an interesting recipe, what photos, I especially liked the second photo, Tanya, she has such a beautiful shish kebab, a plate with a delicate green pattern and hands from which warmth and kindness blow. Bravo +.
Giraffe
Special thanks for the hands, nice. and there was more barbecue on the plate, but while I was running after the camera, two sticks evaporated. Then it turned out that it was my daughter who had separated her porches "for tomorrow"
Giraffe
Quote: Homik

Well, Tatiana! After all, I often make "pork pieces", but I never even thought about barbecue

So I'm always experimenting. First chicken fillet, then pork, then beef. Submitted an idea with a liver-made. And so it came before such a life before kebab
Sonadora
Tanechka, and I already! Thank you for the great kebab idea! The meat turned out to be very soft and juicy, my men liked it. True, they didn't let me light a fire at home, so I had to fry the kebabs in a pan and then bring them in the oven.
Juicy shish kebab from lean meat
I have cooked according to Lyusya's recipe many times, but only chicken. I did it both on the fire and in the airfryer, even instead of lemon I added balsamic vinegar, but I didn’t talk about meat!
Giraffe
How fast you are Uh, I'm such an ambulance (s) ... You have an appetizing barbecue, no words. But the question arose: was the plate specially bought like mine?
Sonadora
Quote: giraffe

Uh, I'm such an ambulance (s)
And then! Yesterday I broke the whole mess, thinking what to cook, so your recipe was very useful!

Quote: giraffe

But the question arose: was the plate specially bought like mine?
Yeah, I had to dash like a hog. Recently I replaced all the plates, tired for ... twenty years. Bought dining, dessert and deep of this series.
Giraffe
So I replaced July 10 with the twentieth anniversary of our life together. Just like you + bowls (they called them salad bowls) and an oval dish.
Sandy
This recipe is interesting
Girls, what do you think, can you make a barbecue with this recipe? I still have a Sovdep barbecue maker lying around "Ogonyok" called
Giraffe
I will offer my mom to try it, they often make it in a Soviet barbecue, but I don't know what it is called.
qdesnitsa
Tanyushechka, I am grateful for the science, made a shashlik (though not in nature, but in a miracle of grilling on gas), added soda to the meat, the meat turned out to be juicy, rosy tasty, the taste of soda was not felt! I wonder why soda gives such an effect
Svetlana051
If you add soda to the meat. must the marinade be sour?
And can you just fry this meat in a pan?
Thank you all in advance
Giraffe
Yesterday I cooked meat in a multicooker on a baked goods. I just covered it with spices and a little lemons, then added baking soda and starch. The trick is that the soda should be extinguished, and without an acidic environment, this is unlikely to work. Although, no one forbids to experiment, and then tell what happened. In a skillet, I fried chicken fillet last summer. What can I say? I am spoiled by the multicooker, its convenience.
Svetlana051
Thank you, so I'll try with lemon
mur_myau
Giraffe,
And I was taught in Norway to marinate or dilute bake pulver (baking powder, baking powder) in soda water (soda without sugar) - for half a liter of water a couple of teaspoons of pulver and the same amount of salt, and leave meat in the liquid overnight.
BBQ then on May 17 !!! Mmm ...
PS Pepper then, already before frying the meat. They do not put onions in the marinade, but if the wives are Russian, they still taught it.
Giraffe
It is possible and so, of course, only for me a minus that I have to run to the store
mur_myau
Giraffe,
For soda, too.)
Giraffe
I always have soda, with a margin. And we don't buy soda for ideological reasons. So just go to the store.
mur_myau
Giraffe,
If we are talking about completely homemade soda without additives. In the topic about siphons I read about SodaStream, now I ordered it, I'm waiting. And a balloon, in another store.

And I only use soda for the wash mixture (gel replacement for washing powder) and for washing dishes. I add to food only to the kidneys, when I prepare a hodgepodge, to fight off the smell of urea.
In baking, soda is unpleasant for me.
I buy irregularly.
Giraffe
And the soda ash goes into the wash gel and not baking soda.
mur_myau
Quote: Giraffe

And the soda ash goes into the wash gel and not baking soda.
Food, food. I found the recipe on the honey shop. Only need to boil slightly (heating, but not to a boil).
Washes well.
Giraffe
I do not know, I only know about soda ash. And on our website we use it for washing.
Marina22
And if you make shashalyk in the oven, at what temperature is it desirable?
Giraffe
I would do 180-200 degrees right away and then reduce it to 150
Marina22
Thank you very much, Tanechka.And how much should you put at a temperature of 180-200 degrees until you lower it to 150?
Giraffe
To lock the juice with the resulting crust. And in time ... the ovens are different, I don't know ... And the pieces of meat are different in size. My mom can do it in the oven, but her oven is very different from mine. And we have a barbecue on the grill, so today it will be
Marina22
Thank you very much, Tanechka and bon appetit
Nuta_
Today I cooked turkey fillets according to your recipe Tanechka, in your multicooker (Polaris 0517) on Baking... It turned out great. Very tasty, and most importantly simple. : girl_claping: Thanks a lot for the recipe. And here is the photo:
Juicy shish kebab from lean meat
Giraffe
Glad you liked. I also often make the meat of any animal according to this principle in the cartoon. And the most toothless will like it And how can you play with spices ...

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