Pork kebab in vinegar is a classic barbecue with a characteristic sourness and aroma.

Many people choose this simple and reliable recipe due to its simplicity and affordable ingredients.

To prevent the kebab from turning out dry, it is better to use pork neck. Actually, pork is a meat so soft, juicy and fatty that it can be grilled over coals without any marinade at all. But provided that it is very fresh.

If you don’t have this in your store, then homemade recipes for vinegar marinade for pork meat will help out.

Depending on the size of the pieces, the kebab takes from 20 to 40 minutes to cook. Meat on skewers needs to be turned frequently so that it cooks evenly. It is better not to use onions when frying kebab, because when it burns, it makes the kebab bitter and unpleasant in taste.

According to this recipe, onions are grated on a coarse grater and release more juice into the marinade. In addition, grated onion creates a breading effect, which prevents the meat from drying out during frying.

Ingredients:

• 1.2 kg neck
• 4 tablespoons vinegar 9%
• 1.5-2 teaspoons sugar
• 3 onions
• salt pepper

How to cook pork kebab with vinegar and onions:

1. Rinse pork under cold water. Peel off films and cut into pieces. Season with salt and pepper evenly, stirring thoroughly.

2. Peel the onions, grate them on a coarse grater and add to the meat.

3. Dilute vinegar with water 1:2, that is, 8 tbsp. spoons of water. Add it and granulated sugar to the kebab. Mix everything thoroughly.

4. Cover with a lid and let stand at room temperature for about an hour, then put the pork kebab in the refrigerator. The vinegar marinade will marinate the meat in about 10-12 hours.

5. Place shashlik pieces on skewers. Grill on the grill over smoldering coals.

To prevent the pork from turning out dry and burning, you need to periodically pour water over the kebab during frying and turn the skewers over.

The readiness of the kebab is determined by the cut: the juice released should be clear.

A simple recipe for pork kebab with 6% vinegar

Ingredients:

• pork - 2 kg
• onion - 300 g
• vinegar 6% - 250 ml
• seasoning for meat - 3 tbsp. spoons
• salt to taste

How to marinate pork in vinegar:

1. Cut the onion into halves of rings.

2. Cut the pork into cubes.

3. Mix meat with onions.

4. Add vinegar and spices. Mix.

5. Marinate for 5 or more hours. You need to add salt before frying.

Thread the finished meat onto skewers tightly to each other. Grill shish kebab over hot coals.

Cooking shish kebab with vinegar and mineral water

When preparing pork kebab according to a recipe with vinegar, sometimes you end up with tough meat. To avoid this, you need to slightly change the traditional recipe and add mineral water to it.

Ingredients:

• 3 kg pork
• 9 percent vinegar - 2 tbsp. l.
• mineral water “Essentuki” – 0.5 liters
• 3 large onions
• salt, pepper, spices

How to soak pork kebab:

1. Pour mineral water into a large bowl, add vinegar, chopped onion, and spices.

2. Then lay out the meat cut into medium pieces. Mix.

Mineral water neutralizes the too strong effect of vinegar and makes the meat softer.

3. After 1.5–2 hours in this marinade, the kebab will be ready and ready to fry.

Pork shish kebab vinegar 70%

How much vinegar to put in the marinade for pork meat if you only have vinegar essence in the house?

Ingredients:

• 3 kg pork
• 6 onions
• 100 ml vinegar essence 70%
• 1 liter of water
• onions – 6 pcs.
• salt to taste

How to prepare marinade with vinegar:

1. Cut the meat into pieces convenient for frying.

2. In a suitable container you need to make a vinegar marinade for the kebab. Pour boiled water, dilute the essence in it, add salt to taste. Be sure to taste what you got.

3. Peel the onion, rinse, cut into thick rings.

4. Place the meat in one layer in a container, then put a layer of onions, again a layer of meat, with onions on top.

5. Pour in the marinade, press a little with your hands and leave to marinate for 6 hours. You can grill the kebab and serve it.

Bon appetit!

An important event is coming up and you should think ahead to decorate the festive table, come up with original dishes and surprise your guests? The easiest way is to serve the most tender pieces of meat to the table. Several options for marinating meat in vinegar are discussed in this article. You can marinate meat in vinegar for various purposes, such as to soften it, eliminate an unpleasant odor, or to protect the product from spoilage.

Vinegar marinade is quite simple to prepare. For its preparation, vinegar of any choice is used, but it is important to know that balsamic, apple, fruit and berry vinegar will add sweetness; wine is a little bitter; The vinegar essence must be diluted with water. In most cases, onions are added to the marinade with vinegar. This is the most common vegetable used to make marinade. Onions can be added directly to the marinade itself, it is advisable to dilute the vinegar with water, or place it between layers of meat.

It's summer, it's time for barbecue. To prepare a marinade for barbecue, you need the meat itself, onions, vinegar, water, and a saucepan or basin for marinating. Instead of vinegar, it is best to use freshly squeezed lemon juice or lemon zest. Use no more than 9% vinegar. Place the chopped meat in a saucepan. Add salt, pepper and other spices to taste. It could be basil, coriander, bay leaf. Also add sunflower oil, but just a little bit.

The next step is to prepare the onions. Chop the onion as desired - large or fine, into rings or semicircles. Mix the contents thoroughly. Add vinegar, taking into account all the information mentioned above. Move carefully again. In order for the meat to be soaked as best as possible and quickly, you should cover the meat in the pan with a lid, and place a heavy object on top, pressing down on the meat. If you don’t have enough time, you can keep the meat for three hours, but at room temperature, if you have enough time, you can leave the meat overnight, after placing it in the refrigerator.

In order to prepare a marinade for meat, you can follow the same principle as when preparing a marinade for shish kebab. You need to cut the meat into portions of the desired size. Prepare the marinade - mix all the necessary ingredients: vinegar, onion, salt, pepper and other various seasonings. Place the meat in a pre-prepared container and pour in the marinade. Place the meat in the refrigerator, and periodically remove it and stir.

It is strictly forbidden to keep meat at room temperature for a long time, it will be spoiled. It is also not recommended to keep meat with the addition of vinegar in the refrigerator for more than 4 hours; the meat will be tough and strongly reek of absorbed acetic acid. Cooked meat can be prepared for storage. To do this, you need to fry or boil the meat with the addition of vinegar. And fresh meat marinated in 5% vinegar is stored in a cool, dark place in tightly closed jars for up to one month.

If you want to get tender and juicy kebab, you need to marinate the meat. Every housewife knows about this. However, when it comes to choosing a marinade, each will offer its own option. Among existing recipes, marinade for shish kebab with vinegar occupies a special place. It is traditional and most popular. In addition, it is difficult to find a marinade that will tenderize meat just as effectively and at the same time be as cheap. In addition, there are so many recipes for marinade with vinegar that everyone can find one that suits their taste and is ideal for the chosen type of meat.

Cooking features

Finding a recipe for a good marinade for meat is half the battle. You also need to be able to choose the right meat, marinate it correctly and fry it. Moreover, the marinating stage is especially important, since it determines how soft and juicy the kebab will be, whether you will eat it with pleasure or throw it away, unable to chew the hard and dry pieces.

• Meat that has been frozen is absolutely not suitable for barbecue. Even if you defrost it correctly by letting it thaw in the refrigerator, its structure will be damaged and it will never become as juicy as it was before freezing. If it is not possible to purchase completely fresh meat, pay attention to refrigerated products. You will almost certainly find what you need in the store.
• In order for the kebab to be very tender, preference should be given to the meat of young animals. This is especially true for beef, which can be difficult to tenderize. The meat of a young animal can almost always be distinguished by color, shade of fat, and fiber size. If the meat is dark, has yellowish fat and large fibers, it belonged to an adult animal. Such meat needs to be marinated longer, but even in this case, the kebab from it is not tender enough.
• You can’t marinate meat for barbecue in just any container. It's all about the material from which the dishes are made. The problem is that almost all barbecue marinades, in particular marinade with vinegar, react with aluminum, resulting in the formation of substances that are unsafe for health. For this reason, you cannot use aluminum utensils for marinating meat for barbecue. You can replace it with utensils made of stainless steel, enameled, glass or ceramic. You almost certainly have a suitable container in your kitchen.
• Marinade for barbecue with vinegar can have different compositions, and the recipe almost always includes salt and spices. Spices and seasonings are usually added directly to the meat before immersing it in the marinade. You should salt the meat last, about an hour before you grill the kebab. Otherwise, the salt will draw liquid out of the meat and the kebab will come out dry.
• Vinegar must be diluted before pouring it into meat. If you first pour vinegar over the meat and then add water, the vinegar will not be evenly distributed throughout the meat. Because of this, in some places the meat will turn out sour, and in others it will be almost not marinated.
• How long to keep barbecue meat in the vinegar marinade depends on the size of the pieces and the type of meat. If the pieces are of a standard size (about 4-5 cm), then chicken in vinegar is usually marinated for about 3 hours, lamb and pork - about 4-6 hours, beef - 8-10 hours. If you slightly exceed this time, nothing bad will happen, but it is not advisable to reduce it. However, you should not keep the meat in the marinade for more than a day in any case, as it will soften too much.

Knowing the above rules, you can easily marinate any kebab meat according to the recipe you like, and your kebab will turn out soft and juicy.

Classic marinade recipe with vinegar for barbecue

• meat – 1.5 kg;
• onions – 0.2 kg;
• vinegar essence (70 percent) – 10 ml;
• water – 0.2 l;
• vegetable oil – 50 ml;
• barbecue seasoning – 20 g;
• salt - to taste.

Cooking method:

• Wash the meat well and dry it with a kitchen towel. Remove films and veins, cut into pieces of approximately 50 g.
• Peel the onions and cut into not too thin rings.
• Add seasonings and onion rings to the meat, stir.
• In a separate container, mix oil and vinegar essence, dilute this mixture with water.
• Pour over meat, stir.
• Cover the container with meat with a plate whose diameter is slightly smaller than the diameter of this container. Place a jar of water on top.
• Place this entire structure in the refrigerator for 6–8 hours.

Usually this recipe is used to marinate pork for barbecue, but this marinade is also suitable for any other meat. So it can be called universal.

Apple cider vinegar marinade for pork skewers

• pork – 2 kg;
• orange – 1 pc.;
• pomegranate – 0.5 pcs.;
• honey – 10 ml;
• mustard – 10 ml;
• dried granulated garlic – 5 g;
• apple cider vinegar (6 percent) – 50 ml;
• salt, seasonings - to taste.

Cooking method:

• Prepare the pork by washing, drying and cutting into desired size pieces.
• Place mustard and melted honey in a separate container, mix them, adding garlic and seasonings.
• Remove the seeds from the pomegranate, place in several layers of gauze, squeeze out the juice, combining it with the honey-mustard mixture.
• Squeeze the juice from the orange and grate the zest. Place all this in the same container where mustard, honey and pomegranate juice are already located.
• Pour in apple cider vinegar and stir.
• Pour the marinade over the meat, stir and leave in the refrigerator for 5-6 hours.

Shish kebab, cooked in a marinade with apple cider vinegar and fruit juice, honey and mustard, has a unique spicy taste and aroma. The recipe differs significantly from the traditional one, combining a classic approach with a modern one.

Marinade with balsamic vinegar for lamb kebab

• lamb – 1.5 kg;
• balsamic vinegar (3 percent) – 150 ml;
• garlic – 1 head;
• cane sugar – 20 g;
• hot capsicum – 1 pc.;
• salt - to taste.

Cooking method:

• Wash the lamb, pat dry with a towel, cut into pieces.
• Wrap the garlic in foil and place in the oven. Bake it at 200 degrees for 20 minutes. Remove, unfold, disassemble into cloves, remove the garlic pulp from them and mash it with a fork.
• Wash the pepper. Cut into rings, removing the seeds from them.
• Add sugar to garlic, add vinegar and stir.
• Place the mixture on low heat and cook for 5 minutes after boiling.
• Add pepper pieces to the lamb and stir. Pour in the marinade and leave for 3-4 hours.

When you fry the lamb marinated in the garlic-vinegar marinade, it will be coated with a delicious glaze. Such a kebab will have not only a beautiful appearance, but also a noble taste. Such a marinade will not be cheap, but the result will justify the cost.

Marinade for shish kebab with wine vinegar and soy sauce

• chicken or turkey fillet – 1 kg;
• wine vinegar (3 percent) – 100 ml;
• soy sauce – 100 ml;
• water – 100 ml;
• garlic – 3 cloves;
• onion – 100 g;
• bay leaf – 2 pcs.;
• salt, seasonings - to taste.

Cooking method:

• Cut the poultry meat into pieces of approximately 40–50 g.
• Peel the onion and cut into thin half rings. Remember them to release the juice, add them to the meat and stir.
• Pour the seasonings into the container with the meat and stir again.
• Cut the garlic into thin slices and add to the meat.
• In a separate container, mix vinegar, soy sauce and water. Pour the resulting liquid over the poultry meat. After 2-3 hours you can fry the kebab.

A marinade of vinegar and soy sauce is suitable for any meat, but its taste harmonizes best with poultry.

Barbecue marinade with vinegar is considered classic. You can use table, apple or wine vinegar, as well as vinegar essence diluted with water. To prevent the meat from becoming sour, there is no need to add excess vinegar. If the marinade is not enough, it is better to add a little water.

Processing meat by soaking it in table vinegar is one of the most famous cooking techniques. This way you can make a hard product softer and give it a unique aroma. In addition, vinegar is an excellent preservative, and if you do not cook the meat immediately, it will not spoil.

There are several ways to marinate fresh meat in vinegar. The choice of each of them depends on the desired end result.

To work you will need:

• a piece of fresh meat;
• a bottle of table vinegar;
• hollow-ware;
• spices.

Why marinate meat in vinegar?

First of all, marinating meat is necessary to soften the product. The acid that is the basis of vinegar can completely destroy muscle fibers. If you leave meat in the marinade for too long, you can end up with a jelly-like, shapeless mass that is unlikely to stimulate your appetite. Therefore, the marinating time should be limited, as well as the amount of acid used for this.

When marinated, meat takes on the flavors and aromas of spices, which means that as a result it acquires a new quality.

Which vinegar should you choose?

The type of vinegar chosen for pickling depends on the recipe used. Products such as apple cider vinegar, cider vinegar, or balsamic vinegar add sweetness to the meat. Vinegar in wine gives a bitter taste, the product in white rice has a neutral taste, the product in black rice provides a barely noticeable woody aftertaste. The acidity of the selected vinegar should be at least 5% and no more than 9%.

What vessel should you use to marinate meat?

You need to make the marinade and put the meat in it in a container that does not react chemically with vinegar, and which also closes tightly. It is better not to use products made of aluminum or low-quality metal alloys. It is preferable to choose high-quality glass or plastic containers or use special pickling bags.

Marinating time

Wild game meat should sit for about 72 hours. In this case, the brine must be changed several times a day. This will remove the unpleasant odor from the product and make it softer. Marinating ends as soon as the brine turns pink.

When marinating meat for storage, fat is cut off so that it does not go rancid and spoil the product.

Meat is stored in vinegar, diluted to 5%, in an airtight glass container, preferably in the basement or refrigerator. The shelf life of such a product should not be more than a month.

So, we’ve decided on the part, and now I’ll tell you how to marinate pork kebab in vinegar 5 - 9%, which will make the meat very soft, tender, and easy to chew.

For this I use apple cider vinegar 5%. But you can also use synthetic vinegar 9%. Meat marinated in it produces the most tender kebab, which will fly off the skewers in the blink of an eye. Even children love this kebab.

Ingredients:

• A spatula weighing 3-4 kg. (the shish kebab will yield approximately 2-3 kg.)
• Onions 2-3 large onions.
• Ground allspice 1 tsp.
• Ground black pepper 1 tsp.
• Salt to taste.
• Apple vinegar 5-9% 120 ml. (a little more than a glass).

How to marinate pork kebab in vinegar 5 - 9% - photo recipe:

I don’t try to overload the meat with different seasonings, since I love the taste of the meat, shaded by pepper and onion. All multi-component seasonings, in my opinion, are created in order to make an average kebab from low-quality meat. I don't understand this kind of approach. We are used to eating meat that looks like meat, onions that look like onions. But I don’t want to eat pieces that taste strange, so spicy that you wonder what they’re made of.

We always make shish kebab ourselves, since store-bought kebab in vacuum packaging is cheaper than a piece of pork. Which makes you wonder what's really inside?

So, cut the onion into large rings.


We disassemble the shoulder blade with a sharp knife, leave the bones for the soup, and carefully place the even pieces of meat in a deep bowl. Salt and pepper. Add apple cider vinegar.


Mix all the ingredients so that the salt, pepper, and onion lie evenly among the pork meat pieces. The meat is ready to marinate. Place it in the refrigerator for 3-8 hours.

If you are going on a camping trip that involves a long journey, then put the kebab in this form in a bag, then in the freezer for a couple of hours, if possible. And when you're on the road, use a cooler bag that will definitely keep your kebab safe and sound.

If you don’t have one, then you can put a couple of bags of ice or bottles of ice-cold well water next to the bag containing the marinated shish kebab.


Thread marinated pork kebab in vinegar onto skewers, alternating with onions, or place on a grill, also alternating with onions, then fry over hot coals, not over a flame, turning often. If the coals periodically flare up into flames, lightly water them with clean water.