Barbecue from pork loin on kisttsі. Shashlik from loin. For such a marinade, you need

I am sharing an idea, how to grow savory and juice a kebab from a loin. Pork steaks are obov'yazkovo buti on kisttsі, tse є one of the main secrets of juice meat. I also try to taste the cicada marinade for the loin, add the pork to the taste of the cicada, vishukanogo relish.

Take a pork loin, you can put it on brushes, so without it. If you have already bought sliced pork, then there is no choice, if you happen to grease a shish kebab from toast steaks. If you are far away from a large piece of meat, then you can cut the discounts of this tovshchina, as you respect the needs. Just like when molding pork steaks, you have lost cuts of meat from lard, you can beat them to prepare a delicious snack (read for the help).

respect!! Vіd comrade shmatka to lay down those, like a long time to lubricate the shashlik from the loin. Shmatki comrades vіd 2 cm is close to 30 min, for thin ones it is 20. It is also a great role to play between vіzh vugіllyam and m'yasom, chim won't be less, it's more hot.

Zanuryuemo shmatki pork loin in the marinade, scho wiyshov, kindly rolled them in the new side of the mouth. You can put the steaks in a bag, adding extra sumishi, or you can put a dish in a glass, with a crooked lid. Marinate the loin for 3-4 years, or you can leave it out with spices and greens for nothing. It’s worth to lay it down depending on how many hours you have in stock.

After roasting the vugillya, grease the pork steaks on the grill. At the same time with meat, you can anoint a cibula, torn with calves and marinated for a long time, that one is also beautiful. For the vegetable marinade, you can use vicoristing spices, olives and herbs. If a squirt appears on the meat, close the brazier with a lid, lubricate the whilin 6 - 7 in such a look, and then again you can lubricate without it. In this order, there are about 25-30 quills for frying.

As a happy volunteer of a simple brazier without a lid, there are two options to bring the barbeque from the loin to readiness, lubrication on the vugill. Tse foil is that zbіlshennya trivalnostі prigotuvannya. You can beat the foil to replace the lid, and tighten the kebabs of khvilin with it by 7. Well, if you take the foil, you can’t do anything here, you just happen to grease the m’yaso more often, and an hour of cooking in this way can increase up to 40 khvilin.

Shashlik comes out at random juicy, and soft. And what flavor and unique taste you can give herbs that go into the marinade for loin, you just can’t see. So get ready!

Barbecue can be prepared from pork loin - soft and lower meat. Such a kebab, on the vіdmіnu vіdmіnі vіd zvichaynogo porcí, is prepared shvidshe, the meat will be well smeared and the juice will be saved.

ingredients

To prepare a barbecue, you need:

1 kg pork loin without brush;

2 cibulini;

1 st. l. dewy olії;

50 ml soy sauce;

1 tsp apple otstu;

1/4 tsp black ground pepper;

1 tsp crushed licorice paprika;

1 tsp dry watchmaker;

1 tsp hops-suneli.

Steps of cooking

I'll take the pork loin, dry it. Narizati on portions of shmatki, having removed the tassels.

To prepare the marinade, mix soy sauce, apple otset, roslinna oliya, hop-suneli, chasnik, pepper and paprika. I don’t add salt to the marinade for barbecue, I have enough salt for soy sauce.

Grate the pork evenly on the sides with the marinade, add the kiltsya tsibuli, mix it up and curl it with grub, leave it marinated for 2 years or more.

Grease the kebab on the wugill, turning it periodically, so that the meat does not burn. Barbecue from pork loin without a brush to lubricate richly swidshe, lower, approximately, approximately 5-7 strands from the skin side.

Tasty and fragrant kebab is ready.

Good appetite, please your loved ones!

pork loin - 1 kg;
olive oil- 2 tablespoons;
black chalking pepper, strong for relish.

Please add if possible:

chasnik - 1 clove;
thyme - 1 herb or 1 teaspoon of dry leaves;
rosemary - 1 sprig or 1 teaspoon of dry spices.

Shmatok loins vimiti and dry it. Narizati on steaks across the fibers of the zavtovshka 1 div.

Clean the clove of the watchmaker and chop finely with a knife. Fresh herbs are finely chopped. You can also vicorate dry melena by leafing thyme and rosemary. Tsі spices are mixed with olive oil and ground pepper. Don't add strength yet.

With a lot of summish (my taste is less than black pepper and olive oil), grate the steaks and marinate in a cold place for 1-2 years.

Get ready vugillya. We put the steaks on the grati-grill. Now salt the troch steaks. Smazhimo over vugillya not long, close to 8 hvilin, periodically turning over.

Even though the grati-grill did not appear, we strung the meat on 2 thin skewers with the following order:

The axis of the meat from both sides was nabulo equal white color. Fat along the edge of the shmatkіv becoming visible, sparkling and smeared. The axis from one side of the meat began to lightly pidrum'yanyuvatisya. Ready.

Ready steaks put on a plate and serve with vegetables and greens.

Shashlik from loin - miraculously fragrant delicious grass, like a fit to relish, be a gourmet. M'yaso come out namovirno succulent, soft and just tane in the mouth. And if you don’t believe it, then change yourselves, preparing such grass for our recipes.

Barbecue with pork loin

Ingredients:

pork loin - 2 kg;
hourglass - 3 cloves;
olive oil - 2 tbsp. spoons;
lemon juice - to taste;
spices, aromatic dry herbs.

Cooking

Also, for preparing savory and juicy pork loin, the meat is cut across the fibers on small portioned steaks about 2 centimeters. We sweat the leather shmatochok, thoroughly washed and soaked with a clean servlet. The chasnik is clean and visible through the press, and from the lemon it is put into a bowl of sik. They gave it olive oil, a teaspoon and Provence herbs. Such a marinade is given to our meat with a unique taste and divine aroma.

Then we rub the steaks summish, put them in a wide bowl, skewer the beast with a krishko and put them in the cold for 4 years. Be sure to install a grate over the corners, and then remove the m'yaso from the saucepans, add some more and put it on the grate. It is smeared from both sides, turning over, until a streak appears. Serve the loin with fresh vegetables, sauce and greens.

Barbecue with lamb loin

Ingredients:

lamb loin - 1 kg;
cibulin - 2 pcs.;
lemon - 1 pc.;
spices.

Cooking

The loin is neatly cut along the width of the brush into pieces, salted, peppered and lightly sprinkled with lemon juice. Lemon zest is rubbed on a terochtsi and added to the meat at once with a trimmed cibulka. Everything good is mixed with hands and set to marinate in a cold place, having covered the beast with a krishko. Let's put on shmatochki on skewers and smear lamb loin skewers over baked burgers. We serve the grass hot, adding some greenery, lemon skewers and mutton lard.

Barbecue from loin to brushes

Ingredients:

Cooking

Misocci garnenko zbivaemo bloody pisok h, we add a detailed cibulus and pressure through the freshwater. Then we put the pork loin into the marinade for brushes, mix it up, crook the beast with a lid and pick it up for the whole night in the refrigerator. Vіdkritiy grill zadalegіd rozіvaєmo, promazuєmo grati olієyu and vikladaєmo marinated meat on it. We cover the loin with about 5 strands from the skin side and put the grass on the table.

The qibulya is often cleansed and narrated in circles - and it’s so easy to string it together with meat, moreover, it won’t fall at the vugillian wines. Narizani mugs of cibuli are put in a bowl, in which a shashlik is marinated. The bowl at any time is not guilty of buti aluminum. Glass, enameled, porcelain - tse pіdіyde.

In another small place, we mix with 1 lemon, half of the salt and black and black pepper. The bowl is presented dead.

Pork meat is sliced in portions, not too big and not in any way dry shmatochki, put in a bowl, sprinkled with seasoning for the barbecue (ground bay leaf, pepper, coriander), sill, half a lemon, to be cut. You can see some of them in meat.

Dali dodaemo soaked in lemon juice sumish peppers, all ingredients are thoroughly mixed, more often with hands in medical mittens.

It is shown that the meat is marinated obov'yazkovo in the refrigerator from 4 years to 12 years.
The marinated meat of the loin is all strung on skewers, blackened with tsibulei, and at the same time all the skewers are put over the vugill. Fire is not to blame buti. Periodically, half-moon tongues are extinguished either with drinking water, or simply with beer.

We turn over the hour of greasing the shashliks from the loin of the sprat once, so the stench is prepared evenly, and so it is evenly smeared. It is not possible to go far from the shashliks, because the stench is not ready for a long time.
Before ready skewers of pork with lemon served with ketchup, mayonnaise or sumish 1:1 ketchup and mayonnaise with additional chopped crop or parsley.

Savory!!!