In the people it is considered that the best marinade is one that contains vinegar in its composition. The reason is simple: vinegar, supposedly, can soften any meat. In fact, everything is a little different: not only that vinegar often on the contrary can make the piece more rigid (with prolonged pickling and high acid content), it is also unable to penetrate the thickness of the piece (like any other additives, except salt, the size of the molecules which are sufficiently small). Why then use vinegar in marinades? To give taste and softening of the surface of the piece. Variations of marinades with vinegar for shish kebab from pork we will analyze further.
Marinade for shish kebab with vinegar and onion
An indispensable companion of vinegar in the most common marinades is the onion, which gives the meat some of its taste and aroma. If you plan to plant the onion rings on the skewer along with the meat, then divide it into slices or rings, otherwise for a greater extraction of the taste, it is better to pre-purify it.
Ingredients:
- olive oil - 55 ml;
- vinegar - 25 ml;
- garlic - 3 teeth;
- onions - 90 g;
- mustard - 25 g;
- Dried parsley - 1 teaspoon.
Preparation
Pry the garlic together with a good pinch of coarse salt. Onions also mash in puree or divide into rings of equal thickness. After preparing pieces of pork, combine them with chopped onion and garlic, add dried parsley, mustard and vinegar with butter. After mixing, leave the meat in the marinade for a maximum of 3-4 hours.
Marinade from apple cider vinegar for shish kebab
Pork is incredibly popular in Asian cuisine, because its combination with the traditional tastes of Japanese and Chinese cuisines is organic and interesting. If you want to experiment with shish kebab, then try this recipe in practice.
Ingredients:
- olive oil - 55 ml;
- soy sauce - 55 ml;
- garlic - 1 tooth;
- honey - 15 ml;
- apple cider vinegar - 35 ml;
- grated ginger - 1 teaspoon;
- Dijon mustard - 45 g.
Preparation
Beat the emulsion from butter, soy sauce and apple cider vinegar. Add to the mixture a mixture of grated ginger, Dijon mustard, honey and chopped garlic. Pour everything to the pieces of pork, add a good pinch of salt and stir. When all the pieces are covered with marinade, they are left to marinate for a period of 2 to 6 hours.
Marinade for shish kebab with balsamic vinegar
In contrast to the usual table vinegar, balsamic differs much more rich taste. In addition, it is slightly caramelized during baking, providing a light, crispy crust. Being a classic Mediterranean product, balsamic vinegar is perfectly combined with olive oil, garlic and oregano.
Ingredients:
- olive oil - 115 ml;
- Balsamic vinegar - 115 ml;
- garlic - 2 teeth;
- Dried oregano - 1 tsp.
Preparation
Rub garlic with a pinch of coarse salt. Add oregano to the resulting paste. Whisk the emulsion from the olive oil and balsamic vinegar. Add the garlic paste to the resulting mixture and combine the marinade with the pork. The pickling time can take from 3 to 6 hours.
Classic marinade for shish kebab with vinegar
For our country, classicists can be considered a combination of vinegar, butter, onions and salt with freshly ground black pepper. The last pair is added to taste, and the oil and vinegar are mixed in a 2: 1 ratio. The amount of onion should be about one third of the volume of meat. After combining all the ingredients together, the pieces of pork are left to marinate for up to 12 hours.
Also, it is not rare to prepare marinade for shish kebab with mayonnaise and vinegar, believing that the sauce will make the pieces softer, but this is not so, because mayonnaise is physically unable to penetrate the meat.