What does kiwi give in barbecue? Delicious pork kebab with kiwi - step-by-step photo recipe on how to marinate and cook

On holidays, my friends and I organized a trip to nature. It turned out to be a picnic. Naturally, shish kebab occupies the main place among traditional snacks. In this recipe, I will tell you how you can marinate meat for a MEGA AWESOME kebab!

Let's get started by preparing the simplest ingredients!

Cooking time: PT05H00M 5 h.

It is customary to marinate pork for barbecue in wine or mayonnaise - to make it simple and quick. And I’ll share an excellent marinade that doesn’t shrink shish kebab pieces when frying. Pork kiwi shish kebab – that’s what we’re talking about. Yes, the meat always gets fried, but if you marinate the pork correctly, this will not happen. You will get as much kebab as you used meat. We will prepare a special shish kebab from pork meat: I take a boneless chop - the meat is always tender and juicy. It will marinate in literally an hour, and you can safely start grilling kebabs. The recipe for shish kebab with kiwi and its marinade is simple and easy to remember. So you will probably use it often. All this is reminiscent of shish kebab on mineral water, only it turns out even tastier.

To prepare shashlik marinated with kiwi and mineral water, we need 2 hours, the number of ready-made servings is 5.

Ingredients:

• pork tenderloin, chop – 2 kg;
• onions – 4 pcs.;
• ripe kiwi – 2 pcs.;
• highly carbonated mineral water – 200 ml;
• red wine – 3 tbsp. spoons;
• dried basil, rosemary, thyme, spices for meat, salt - to taste.

Pork shashlik recipe with kiwi

Onions are always added to the marinade, and now we will do the same. Peel the onion and cut into rings 5-8 millimeters thick.

I need to buy a fresh piece of meat, I take a boneless pork chop, or you can have one with bones - there will be some left over for borscht.

The main thing is that the meat is fresh, this affects the taste of the kebab. If you choose a shoulder blade, tenderloin will also work. You can also use the neck so that there is fat on the meat.

Cut the chop into cubes - the pieces should not be thick, but long, then the meat will quickly fry and be juicy.

We pour wine over the meat and onions - I use red, homemade. Sprinkle with salt - preferably rock salt and add your favorite spices for pork, a set of seasonings for meat or any other combinations to your taste will do. I also add dried or fresh basil, thyme, rosemary. The highlight of the marinade is kiwi. Peel the fruits, chop finely, add to the meat. This fruit makes meat soft and juicy, and gives pork an original piquancy.

Pour mineral water over the meat and mix everything with your hands, rubbing the spices into each piece.

The meat should be marinated for only a couple of hours; there is no need to marinate it overnight; kiwi with mineral water will quickly soften and marinate the pork. We string our pieces onto skewers - precisely lengthwise, so that the kebab cooks quickly. I added some onion to the skewer, but it's not necessary. Usually it is simply added to the marinade for juiciness, because when frying it always burns quickly.

Place the skewers on the grill where the coals are already ready.

Fry on all sides until golden brown. You can check readiness with a knife - just cut one piece and make sure there is no blood inside.

Shish kebab marinated with kiwi and mineral water is ready!

By the way, I recently read that it is also called Chechen kebab. Apparently, since kiwis began to be imported to Chechnya, this recipe for making shish kebab has become almost national there. It is always served hot with various sauces to suit your taste.

We present to your attention a shish kebab recipe without adding vinegar. The preparation of the food is quite simple. with kiwi makes the meat very juicy and tender. This allows you to marinate not only chicken and pork, but also leaner and tougher meats, such as lamb, turkey and even beef.

Some people like to cook shish kebab on coals. Of course, everyone has their own cooking recipe, but in order to cook tender and tasty kebab, you need not only to choose the right meat product. A tasty marinade is the basis of competent cooking. As you know, pork is considered the most popular in Russia. Naturally, it must be fresh; in extreme cases, you can buy it frozen. It is advisable to give preference to meat with slight layers of fat. This will add juiciness to the dish. It is believed that the neck part of a pig carcass is ideal for pork kebab. As for pre-soaking, we recommend trying to prepare a marinade for you; you will definitely appreciate the new recipe and the taste of the dish.

In order to make the kebab itself, as well as from kiwi, you will need the following products:

• fresh pork pulp (neck) - two and a half kilograms;
• onion - six medium onions;
• kiwi - four pieces;
• mayonnaise - two hundred grams;
• ground pepper (black) - to taste;
• spices intended for barbecue;
• bay leaf - three pieces;
• salt to taste;
• cumin;
• dill and parsley - one bunch each;
• ketchup - one package;
• lettuce leaves;
• favorite vegetables.

How to prepare marinade for pork shish kebab with kiwi

1. Before preparing the dish, the meat must be marinated. To do this, take pieces of pork neck, rinse them with water, peel them off the films and cut them into large pieces. The size of the meat pieces should be no smaller than a matchbox. If your pork is fresh or steamed, then it does not require long soaking, and you can get by with only a short marinating so that the meat absorbs the aroma of all the spices.

2. Now cut the onion into rings, salt it directly on the board and stir until it releases its juice. This will help you tenderize your meat during the soaking process.

3. Now place the meat in a large enamel bowl, add salted onions, spices, and pepper. Cut cumin and kiwi into slices. Add mayonnaise. Your marinade for pork kebab with kiwi is almost ready.

4. Mix everything and put it in the cold, let the meat marinate. Wait thirty minutes, no more! After all, kiwi contains acid that can quickly “burn” meat. To prevent this from happening, your grill should already be fully prepared for frying kebabs.

5. Remove the kiwi from the meat if you need more time to marinate.

6. Place the pieces of pork evenly on the skewer, but do not press them too tightly together. You don’t have to plant the onion at all, because it can all burn.

7. Place the skewers at a height of twenty centimeters from the coals and start frying the kebab. Don't forget to turn it over periodically.

8. If you correctly made the kiwi marinade for the barbecue and marinated the meat well, it should fry in fifteen minutes and become golden brown.

9. Serve the food on a platter; no need to remove from skewers. Place tomato sauce, vegetables and herbs, and ketchup on the table.

Kiwi contains substances that quickly soften the protein fibers of meat, making kebab incredibly tender. And the presence of fruit acid enhances the softening effect. There are many recipes for kiwi marinade for barbecue, but the basis is always fruit puree.

Pork – the meat is quite soft and juicy. Therefore, the kebab should be marinated for 30-40 minutes, but definitely no more than an hour and a half. Otherwise, the meat will “spread” into individual fibers, becoming too soft.

To prepare a marinade with kiwi and mineral water, you will need the following set of products (for 1 kg of meat):

• mineral water – 0.5 l;
• kiwi – 2 pcs.;
• onion – 1 pc.;
• salt and spices - to taste.

The cooking process is very simple:

1. Grate the kiwi or grind in a blender.
2. Cut the onion into rings.
3. Add mineral water, salt and spices.
4. Marinate the meat by cutting it into portions.

Don’t forget to try the marinade, because mineral water has a salty taste, and kiwi is sweet and sour. Already at the preparation stage, you can shape the taste of the future kebab, balancing the shades of the marinade. For a European sauce, add oregano, rosemary and basil. Garlic, pepper, cumin, cumin and coriander are suitable for Caucasian marinade with kiwi for pork shish kebab.

Cooking method for beef

Beef kebab is usually the most difficult to prepare. The meat is lean, with a dense structure, and weakly absorbs the flavors of the marinade. However, kiwi works wonders here too, the composition of this fruit is acceptable when preparing beef kebab.

The prepared meat should lie in a mixture of fruit puree and aromatic additives for 1 to 3 hours. During this time, the kebab will turn out to be tender in consistency and will absorb the aromas and flavors of the marinade. Since beef has a fairly bright taste, it is recommended to use spices that highlight it rather than compete with it.

For the marinade you will need:

• puree from 2 kiwi fruits;
• 2 onions;
• a glass of drinking water;
• salt to taste;
• spices: bay leaf, allspice, tarragon.

Preparation:

1. Cut one onion into rings.
2. Grind the second onion in a blender or grate it.
3. Mix fruit and onion puree, add salt, spices and onion rings.
4. Cut the meat into medium-sized pieces, dip into the marinade and stir.

While frying, sprinkle the kebab with water or cover the top with foil. This will help retain moisture in the meat for a juicy, tender dish.

The easiest way is to cook beef skewers in closed barbecues.

Recipe for chicken kebab

Chicken meat fried over an open fire is loved by many. This is the most popular type of kebab. The chicken is tender and juicy, it’s easy to cook and almost impossible to spoil. In addition, using different parts of the carcass and marinades, you can get an incredible variety of flavors.

The basic recipe for kiwi marinade for chicken kebab is as follows.

Products:

• several ripe kiwi fruits;
• a little lemon zest;
• salt to taste;
• spices (ready-made BBQ or curry sauces, spice mixtures or a random set of them are suitable).

Preparation:

1. Peel and chop the fruits.
2. Add citrus zest (lime or lemon), salt.
3. Add barbecue sauce and curry to the marinade. Or mix a set of curry spices with mayonnaise and add this sauce to the marinade.
4. For a more traditional kebab taste, add salt, pepper, 1-2 minced garlic cloves and a spoonful of yogurt (or mayonnaise sauce).
5. If the marinade is too thick and has a “dense” taste, dilute it with drinking water.
6. Marinate the chicken whole or in portions. It is important not to overcook the meat in the sauce. 15-30 minutes is enough (up to an hour for a whole carcass).

To ensure that the kebab cooks evenly, choose only wings or fillets of thighs and drumsticks (this is red meat with the same thickness and density).

Marinade with kiwi and kefir for lamb

Lamb is considered the ideal meat for barbecue. It has a pronounced slightly sweet taste, medium density and fat content.

The best choice for this type of kebab is kiwi marinade combined with kefir.

Lactic acid will slightly speed up the “ripening” of meat on the one hand, and compensate for the natural sweetness of lamb and kiwi on the other.

The marinade for lamb shish kebab is prepared according to the following recipe.

Compound:

• 2-3 kiwi fruits;
• 1-2 glasses of kefir;
• onions – 2 heads;
• 2 sweet peppers;
• a bunch of herbs and spices to taste;
• salt.

Preparation:

1. Puree the fruits in a convenient way.
2. Pour in kefir.
3. Cut the onion and bell pepper into rings.
4. Add a mixture of aromatic peppers, salt, mix everything.
5. Cut the meat into shish kebab and marinate for 1.5-2 hours.

For frying, pieces of lamb can be alternated on a skewer with vegetables from the marinade, as well as rings of tomatoes, zucchini and eggplant.

For fish kebab with kiwi

Fish kebab is an excellent alternative to its traditional meat counterpart. Fish fried over charcoal may turn out dry and lacking in flavor. Therefore, for this type of kebab, marinade is simply a necessary addition.

Kiwi marinade “works” with fish in much the same way as with meat. Enzymes contained in fruits change the structure of animal protein, making the pulp more tender. If this is a plus with red “meaty” fish, then when preparing delicate white fish, it is important to know when to stop.

Ingredients of the marinade for red fish:

• 1 kiwi;
• 1 lemon;
• a little salt;
• a mixture of allspice, thyme, a little nutmeg, rosemary, basil.

Ingredients of the marinade for white fish:

• half a kiwi fruit;
• 1 lemon;
• mustard, tarragon and a mixture of peppers;
• a glass of drinking or mineral water.

Cooking method:

1. For red fish, mix kiwi puree, lemon juice, a little salt, a mixture of allspice, and aromatic herbs. You can use ready-made spice mixtures designed for frying fish. Marinate the fish for no more than 15-20 minutes.
2. For white fish, make the marinade less “strong”: mix puree from half a kiwi fruit with lemon juice, add a little mustard, tarragon and a mixture of peppers. The marinade can be diluted with mineral water. It is better to coat cod steaks or other white fish with marinade before frying, without standing.

Cut the fish into equal pieces: steaks or fillets, then it will cook at the same time, there will be no overdried or raw portions. If the fish is small, it is delicious to fry it whole. Place lemon slices and onion rings inside the pre-cleaned and washed belly.

There is no excess fat in food cooked on charcoal, and all the natural value of the food is preserved. And the incredible aroma of barbecue can only be obtained in nature.

Ingredients

• pork ham 1.5 kg
• onion 1 kg
• kiwi 3 pcs
• coriander 1 tsp.
• ground pepper 0.5 tsp.
• mineral water 0.5 liters
• salt to taste
• coals for frying in sufficient quantities

Recipe

Ingredients for pork kebab with kiwi:

I bought a regular pork ham, not very fatty. Several kiwi fruits, make sure they are not overripe.

Kiwi preparation:

Peel the kiwi. Three on a coarse grater. The result is a corresponding mush, which is visible in the photo. It is better to work with kiwi with gloves. Thanks to the high concentration of acid or the promised enzyme, this thing is very corrosive to the skin of your hands. Tested for myself!!! This promises a lot...

Preparing the kiwi marinade:

Cut the onion into half rings.

Add it to the kiwi, add spices and salt.

Mash everything well and mix until the juice comes out of the onion.

Pour in mineral water. Season the marinade with salt. It should be somewhat salty. Remember that kebab can be pre-salted. We soak the meat... Add salt if necessary.

Meat cutting:

Why I love cooking ham shish kebab is because it is very easy to cut the meat into pieces of the required size. This is exactly what we do.

Soaking kebab in kiwi:

Add the meat to the kiwi marinade. Mix well. We put it in the refrigerator. According to popular belief, the marinating time is one hour. My meat stood for three hours, or maybe even a little more. Now let's see what came of it.

Coal preparation:

Pre-light the coals. You can’t fry shish kebab on a fire, let it burn out. And at this time we will thread the meat onto skewers.

Meat after soaking in kiwi:

As you can see, the meat gave plenty of juice. The consistency of the meat is indeed somewhat different than usual. Well, as usual... With different marinades, the meat always turns out differently.

Meat on skewers:

It happens in nature. And with bricks in the background we give the appropriate flavor to the primitive dwelling of a primitive man who decided to fry meat over a fire. True, primitive man did not have kiwi; this fruit was developed relatively recently. Thread the meat onto skewers.

Frying pork shashlik with kiwi:

Coals ready for frying are covered with a gray coating. We see it in the photo. There is no fire.

Place the skewers on the grill tightly to each other so that they retain heat.

Rotate the skewers to cook the meat evenly on each side. Keep it over the heat for about 30 seconds.

When the meat has set a little with heat, calmly fry the kebab until cooked, turning once every one and a half to two minutes.

And what result did we get!? The kebab turned out delicious, soft and juicy. After three hours of marinating, nothing bad happened to the meat; I think it can be kept longer. There is definitely some corrosive effect, you can experiment further with time. There will be such experiments so as not to miss, subscribe.

FAQ:

“What recipe for marinade with kiwi for pork shish kebab can you recommend?”

— As you might guess, I added a little mineral water to the marinade. There are reasons for this. In the future I will definitely try without adding water to compare the results. Alternatively, water can be replaced with mayonnaise or vegetable oil.

“Why add kiwi to kebab?”

- Yes, I didn’t pay attention to this moment. As I wrote above, there is an opinion that kiwi contains an enzyme that breaks down meat. Thus, in essence, during the marinating process, the meat is essentially pre-digested, which makes it especially soft.

“How much kiwi should I put in a kebab?”

— According to the Internet, one fruit per half kilo of meat. I did exactly as recommended.