Seasoning for pork skewers: composition, mix options, rules of use, tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's summer on the calendar. This means that picnics in nature are in full swing, which rarely do without the good old shish kebabs. And really, what could be better than a juicy fragrant kebab with a glass of cognac on a warm summer evening in the company of relatives and friends?

Shashlik is a dish that came to us from oriental cuisine. Traditionally, it is made from lamb. Pork is the most popular among us. Perhaps due to its availability and average price tag. In addition, when properly cooked, this meat is very juicy, soft and surprisingly flavorful.

Types of seasonings for barbecue

Let's take a closer look at what seasonings are added to pork skewers.

Every chef will have several signature recipes for this additive, either homemade or borrowed from more experienced chefs. But always and everywhere remains populara certain selection of the best spices for a particular dish. For example, connoisseurs use different herbs for each type of meat.

So what are the best seasonings for pork skewers?

Black pepper. Red pepper

Spice is suitable for any pork dishes. It is used in the form of peas (for marinade) and in a ground state.

Peruvian Indians used red pepper in funeral rituals. It was believed that one could not do without this spice, going to another world. But it turned out that this divine fruit has a beneficial effect on the human body and in this world too. Red pepper has a rejuvenating effect and helps to get rid of extra pounds. In a word, for a barbecue in a female company, it is absolutely necessary.

Basil

Translated from Latin: "royal herb". This healing plant copes with various viruses and bacteria, and also relieves headaches. In India, it is used for sacred ceremonies. Different varieties have different smells, such as lemon, clove or vanilla. The latter type, of course, is not suitable for barbecue. But a light aroma and a slightly bitter aftertaste of cloves will be just right.

Coriander

Very fragrant plant, better known as cilantro. Usually all its parts are used for seasoning: leaves, roots, seeds. To list all the beneficial properties of the plant, you will need a separate healing guide. Greens are a constant "regular" summer salads and meat dishes of the Caucasian cuisine. But as a seasoning for barbecue you needdried seeds, which should be crushed beforehand. It is advisable to do this immediately before use, as ground peas quickly expire, losing their unusual spicy taste. Coriander adds a bright aftertaste and anise flavor to the cooked meat.

Turmeric

This is a plant from the ginger family. For seasoning, you only need its roots, which must be dried and ground. The powder obtained in this way has a slightly burning taste and a delicate spicy aroma. The long-known anti-inflammatory properties of the plant are actively used in oriental medicine. The Japanese even claim that with the help of turmeric, you can fight cancer cells.

Juniper

Dried berries of this plant are used as a seasoning for pork kebab marinade. The medicinal properties of juniper are widely known: strengthening the immune system, restoring digestion and improving the functioning of the respiratory system.

Nutmeg

Delicious and he althy spice. There were times when this nut was worth its weight in gold. Indian priests even proclaimed the Myristic tree a sacred creation, which made it a regular participant in religious rituals. The fruits of the tree are similar to apricots, inside of which is the nut itself. It is believed that if a small amount of this nut is consumed daily in ground form, it will have a beneficial effect on the immune system, calm the nervous system and relieve headaches. The fruit must be grated on a fine grater and added to the seasoning mixture for pork barbecue. The spice has a sweetish and slightly spicy taste, being an indispensable seasoning for marinade.

Paprika

This is ground red bell pepper. Depending on the variety, it can be sweetish or spicy with a characteristic aroma. The unusual taste and smell made the seasoning very popular all over the world. In addition, this plant has a lot of useful properties. It contains a large amount of vitamins and essential trace elements. It would be foolish to ignore such a valuable product. Therefore, feel free to add paprika to our mixture.

Parsley

A good old herb that has found application in the cuisines of all peoples of the world. It is worth including chopped parsley leaves in the seasoning recipe for pork skewers. It will give the meat a bright flavor. You can use both fresh herbs and dried herbs. One well-known fact speaks about the beneficial properties of this herb: there is more vitamin C in it than in lemon. If you add parsley to your meals every day, then you can not worry about the lack of this vitamin in the body.

Dill

Probably there is no more famous spice in the world. The aroma of dill cannot be confused with anything. It is rich in vitamins, trace elements and essential oils. Fresh herbs cannot be cooked. It is necessary to sprinkle it with a ready-made dish. In this form, this herb is the most nutritious and useful. But in the frozen state, it also perfectly preserves the taste and aroma. The least beneficial properties are found in dried dill. However, in the absence of fresh herbs, it is quite possible to use it in seasonings for barbecue.

S alt, sugar and onions

These ingredients need no explanation. You have to be very careful with s alt and sugar. A sense of proportion and constant sampling will come in handy here. But it is impossible to spoil the barbecue with onions. Thin rings of this fragrant vegetable should be added to the marinade itself. You can also marinate the onion in lemon juice to serve it with the finished dish. And how tasty green onion feathers are in a bite with fried meat! You will lick your fingers!

Now you can buy seasoning in any grocery store. This will save you from unnecessary running around in search of individual components, saving time and effort. But many spices in the ground form quickly lose the brightness of their flavor. Therefore, very often professional chefs prefer to prepare spices on their own. During this process, you can take into account personal preferences, supplement the composition of the seasoning for pork kebab with something of your own, or, conversely, exclude an ingredient that you do not like.

Cooking seasoning for pork skewers with our own hands

• Pour dried parsley, dill, green onion, basil into a coffee grinder, blender or food processor.
• Add dried carrots and parsley root. The amount of each product is 15 g or one tablespoon.
• Add some s alt and a couple of black peppercorns.
• Next, add a few coriander peas.
• Now add a teaspoon of paprika.
• Optional, you can put turmeric and nutmeg powder on the tip of a knife.
• Chop all ingredients for 3-4 minutes. Wait until theblender will settle the suspension, only then open it.
• The mixture should be poured onto a sheet of clean paper, after which the seasoning can be considered ready.

It is better to store it in a clean, dry jar with a tight-fitting lid in a cool place.

What other spices are added to pork skewers?

There are many options. Each chef has his own secret composition of spices in the pork kebab seasoning.

The most famous and popular bay leaf. Fresh or dried horseradish root is also excellent. It must be used carefully, as it can kill the aroma of other spices. Some kebab masters add juniper berries, rosemary and cumin.

The matter is, as they say, master's. In any case, the main thing is not to overdo it and not drown out the taste of the meat itself. Try to cook seasoning of various compositions and empirically find out what is worth adding and what is better to refuse immediately.

Alternatively, you can buy a ready-made mixture of the best seasonings for pork skewers and add whatever you like to it. For example, nutmeg, which, as a rule, is not found in store composition.

Homemade herb and vegetable seasoning recipe

We suggest you dry a mixture of herbs and vegetables at home, preparing them for the winter. This seasoning can be used for any first and second courses, if suddenly there were no fresh analogues at hand. The mixture can form the basis for more complex seasoning recipes such as barbecue seasoning. you with easeyou can add new ingredients to it.

• Wash and peel onions and carrots. Then cut into thin (3 mm) rings.
• Dill and parsley are separated from the stems (if the grass is young and the stems are soft, then you can leave), wash and dry.
• Put vegetables and herbs in trays and dry in an electric dryer according to the instructions.
• When the drying process is finished, put the prepared vegetables and spices into a blender, add some s alt and peppercorns. Grind the mixture until small pieces form.
• Store seasoning in glass jars with sealed lids. Banks must first be sterilized and dry well. Tightly closed containers can be placed in a cabinet. If all the conditions for proper storage are observed, the finished seasoning retains its taste and aroma for a whole year, until the next harvest.

Ingredients can also be dried outdoors if conditions permit. To do this, they should be laid out on a grid and placed in a draft without direct sunlight.

Cut onions and carrots into thin rings. Greens must be finely chopped.

After complete drying of these products, they are packaged and stored according to the principle described above.

BBQ marinated in soy sauce

1. 3 kg of pork meat wash in cold water, remove excess moisture with napkins, cut into pieces.
2. Combine 2 teaspoons of pork skewers seasoning with half a tablespoon of s alt.
3. 3 largecut the onions into rings.
4. Spread meat into a deep bowl, sprinkling each layer with seasoning with s alt, onion rings, and adding bay leaf.
5. Pour the meat with soy sauce (half a liter). You need to marinate for at least 6 hours, and all 12 is better. Every hour, gently stir the meat, trying not to break the beautiful onion rings.

Champagne marinated barbecue

1. 2 kg of pork, washed, dried and chopped.
2. Stir meat pieces with 2 large spoonfuls of kebab seasoning.
3. Cut the onion into rings and add to the meat. Mix everything gently.
4. Next, the meat must be poured with a bottle of champagne, mix and close with a tight lid so that gas bubbles do not evaporate.
5. Leave the kebab to marinate for at least 3 hours.

Tomato paste barbecue sauce

1. 150 g of pasta diluted with 1/2 cup of clean water. Put on fire and bring to a boil, stirring constantly.
2. In the tomato, add finely chopped onion, seasoning for pork kebab, s alt to taste. Put the mixture on fire and boil for 3 minutes.

Chop a few cloves of garlic. Remove the sauce from the heat and stir well after adding the garlic.

Tkemali Sauce

1. Pour half a kilogram of fresh plums with water, bring to a boil and cook for 5 minutes.
2. Drain the water into a cup (it will still come in handy), remove the bones. Pass the pulp of the plums through a sieve.
3. Bunch of greens (dill, parsley, cilantro) finely chopped.
4. Half headsmash the garlic in a garlic press.
5. Chop 2 red hot peppers finely.
6. Put greens, garlic, pepper to the plum mass, add a large spoonful of seasoning for pork barbecue. Mix everything and s alt if necessary.
7. Add the water in which the plums were boiled, bringing the composition to the desired consistency.
8. The sauce needs to boil a little and turn off.

We hope this brief excursion into the world of fragrant spices and delicious barbecue will be useful for you. Get out into nature as soon as possible to try out the suggestions here.

Happy holidays everyone!