What could be more delicious than a juicy kebab with lemon and onion? The best recipes for pork kebab with lemon and onion

What could be more delicious than a juicy kebab with lemon and onion? The best recipes for pork kebab with lemon and onion

Barbecue is a favorite picnic dish.

But it can also be cooked at home: in a shashlik dish, in the oven, even in a slow cooker.

Of course, this is not quite that, but still you should not deprive yourself and your household pleasures to try pork kebabs with lemon and onions just due to the fact that while leaving for nature for some reason is impossible.

General principles of cooking pork shish kebab with lemon and onion

To dish did not disappoint you, pick the right meat. For a juicy and soft kebab of pork with lemon and onion, it is better to choose meat from the neck. It is not too fat and rather soft. But you can buy something else, just remember: a good kebab will come from good meat. If you got a hard and unappetizing piece, it is hardly possible to convert it into a fragrant pork kebab with lemon and onion: it is better to use it for boiling broth, make stuffing and add to cutlets or use for cooking meat gravy.

To make the meat even juicier and softer, it should be marinated before grilling. And keep the pieces in the marinade must be at least 9 hours.

There is a huge variety of different marinade recipes, some of which you will find on our website. However, many believe that the best option is a pork kebab with lemon and onion. These additives provide softness and juiciness of the dish, without burdening it at the same time with excessive flavors, which are not to everyone’s liking. However, it is worth trying other options: what if it is you and your loved ones who like it most of all! Actually, it is possible to combine various additives by making a marinade for pork kebab with lemon and onion. For example, mayonnaise, kefir, etc. are suitable for this purpose. These ingredients give some flavor. It should be remembered that after all, lemon and onions are the most natural and unassuming. They do not clog the taste of meat, but only make it softer.

Fry pork shashlik with lemon and onion on the coals, avoiding open fire. To determine the desired height will help a sheet of paper: slowly lower it to the coal. If you start to burn, the height is ideal for meat. However, for the first 3-5 minutes you should lower the skewer lower and hold it this way, often turning it over: it is necessary that the pieces “grab” and the juice does not flow out of them. To check the readiness of the meat, it is necessary to slightly cut a slice: a light juice indicates that the meat is ready, pink - that it must also be held over the coals, the lack of juice - that the kebab has already been cooked.

Recipe 1. Pork shashlik with lemon and onion in a classic marinade


Pork neck - half a kilo

Lemons - 2-3 pieces

Onion - a small onion

Rosemary - 1 sprig

Dry herbs for meat - a spoon or a half to taste

Salt - Pinch

Garlic - a pair of cloves

Method of preparation

Squeeze juice from lemons. Chop the onion with a combine and squeeze juice out of it, mix it with lemon juice. In a mortar, pound the garlic with herbs and salt, dilute with juices of lemon and onion.

Pork cut into pieces, if possible equal in size. Immerse them in the marinade, cover with a lid smaller than a bowl of meat of diameter, put a jar of water on top. This is done to ensure that the meat is completely immersed in the marinade.

Soak the pork in such a way for several hours, then lightly squeeze and cook as usual.

Recipe 2. Pork Skewers with Lemon and Onion with Mayonnaise Addition


Pig - 1 kg

Lemon - 1 large

Mayonnaise - 150 ml

Onion - large onion

Kefir - half a cup

Mint - 5-6 branches

Dried thyme - sliver

Method of preparation

Pork cut into pieces of approximately equal size, onion - rings, lemon - semicircles with a thickness of 6-7 mm. Mint finely tear hands or cut with scissors.

Mayonnaise mixed with kefir, mint and thyme.

Place the meat, lemon and onion in a bowl and mix everything. Pour marinade, cover and leave in a cool place for 8 - 12 hours, you can for a day.

Remove slices of meat, onion and lemon from the marinade and stick them on the skewer. Cook pork shashlik with lemon and onion as usual.

Recipe 3. Pork Skewers with Lemon and Spicy Onions


Pork - about a kilogram

Onion - large onion

Lemon - one

Dry wine - 100 ml

Soy sauce - 50 ml

Sour cream - 50 ml

Sugar - a good pinch

Curry, coriander, nutmeg, ginger (dried) - all together 2 teaspoons

Honey - tablespoon

Method of preparation

Squeeze juice from a lemon, mix it with wine (for your taste: white or red), honey and soy sauce. Dry herbs and curry mix with sugar and mix in marinade. Chop the onion with a knife or grated.

After cutting the meat into slices of the required size, the meat should be well smeared with sour cream, then mixed with the onions, put in a bowl or pan and pour over the marinade.

Leave to marinate for at least 8 hours, then remove from the marinade and strung on a skewer.

Recipe 4. Pork Kebab with Lemon and Pineapple Onion


Pork neck (in this case, other meat is undesirable) - a kilogram

Pineapple - half, good and not very ripe; can, although worse, use canned

Lemon - 1 small or half

Olive butter (can be sesame or even sunflower) - 2 tablespoons

Onions - a pair of onions

Sour cream - 100 ml

Method of preparation

Pineapple and lemon cut and chop with a blender or combine in mashed potatoes. Add oil and sour cream, mix everything thoroughly.

Onions cut into rings, and the pork neck - slices. Place in a saucepan and mix with pineapple marinade. Leave for 10 hours.

Marinated meat to get out of the pan, slightly shake off the marinade and string on a skewer, you can, along with onions.

Recipe 5. Pork Skewers with Lemon and Cognac Onion


Lemon - half

Onions - 2 onions

Cognac - 60 ml

Meat (pork) - 1 kg

Soy sauce - 1 tablespoon

Black pepper, coriander, basil, oregano, nutmeg, sweet paprika powder

Vegetable oil - a quarter of a glass

Method of preparation

Meat cut into pieces of the desired size, onions - wide half rings. Pepper, coriander, spicy herbs mix and sprinkle with meat and onions, then mix and leave.

Mix cognac, juice of half a lemon, soy sauce and vegetable oil. Pour marinade meat and onions and leave in a cool place for several hours.

Recipe 6. Pork Shish Kebab with Lemon and Onion and Mineral Water

Many believe that it is the highly carbonated mineral water in the marinade that will allow the meat to become juicy and soft.


Highly carbonated mineral water - liter Pork - one and a half kilograms

Lemon - 1 rather large

Onions - 3 medium heads

Dried basil, marjoram, thyme and other herbs - a tablespoon “with top”

Black pepper

Method of preparation

Spicy herbs and pepper mix, add a pinch of salt.

Lemon and onion peeled in advance are cut into slices: lemon is sliced ​​like for tea, and onions are part thin, and some are quite wide rings. Stir lemon and onion, lightly crushing them to make the juice stand out.

Pork should be cut into cubes of about the same size, not too large, mix them with lemon and onion and shake a little more so that the meat is covered with lemon-onion juice. Then stir in a mixture of herbs and pepper with salt.

Pour mineral water on the skewers, which is designed, thanks to the bubbles, to help the marinade to penetrate deep into the fibers of the meat.

Stringing pork on skewers, do not forget the largest pieces of onion - it should also turn out tasty.

Recipe 7. Pork Kebab with Lemon and Onion with Kefir


Pork neck meat - 1 1/2 kg

Lemon - Medium

Onions - 2 large onions

Kefir - half a liter

Various spicy dried herbs (you can just take the mixture for meat or for kebabs)

Black pepper, salt

Method of preparation

Meat chopped.

Peel the onion; cut a part of it in neat pieces for stringing interspersed with meat on a skewer, and chop a part using a blender, meat grinder or combine.

Grind the lemon with any of these devices.

If there is neither a blender, nor a combine, not even a meat grinder, you can rub everything on a coarse grater, only rub onions hard: your eyes are watering.

The resulting gruel of lemon and onion mixed with spices and spices and spread on meat. Place it in a bowl and shake it several times so that all the pieces are covered with onion-lemon mixture. Put the same large pieces of onion. After that, pour kefir kebab and put in a cool place for 8 - 10 hours.

When it comes time to fill the skewer, for each one, in addition to the pork, you should also string the onion pieces.

Recipe 8. Sauce for shashlik “Pomegranate”

The question arises: how to serve the pork kebab with lemon and onion? In addition to traditional ketchup or purchased kebab sauce, you should cook something special.


Pomegranate juice (better, of course, homemade, because in the purchase a lot of sugar and other additives - maybe natural, but not “pomegranate” ...) - 1 cup

Red wine, preferably semi-sweet, but can be semi-dry - 1 glass

Starch - 1 1/2 teaspoons

Greens of basil, parsley, celery, cilantro in any combination - half a cup in a crushed form

Red Hot Pepper - Little Pinch

Salt - half a teaspoon

Method of preparation

Mix wine and pomegranate juice and put on the stove. Stirring, cook over very low heat. When the mixture boils, put salt and pepper in it, cover and cook for another quarter of an hour, waiting for the sauce to thicken. Put the greens and leave to boil for another couple of minutes, during which razboltat starch in a quarter cup of water. Pour the starch into the sauce while stirring so as not to make lumps. As soon as the sauce is thick enough, remove it from the heat and cool.

Recipe 9. Sauce for feta kebab


Feta cheese - 200 g

Lemon - half small

Garlic - 1 clove

Sour cream - 100 g

Spicy fresh greens (basil, dill, celery, mint, parsley, etc., to taste) - half a sheaf

Method of preparation

Squeeze the juice out of half a lemon, cut the greens a little, peel the garlic, smash the feta. Put the cheese, garlic, herbs and sour cream in the bowl of the blender and fry. Dilute with lemon juice. If necessary, add a spoonful of olive oil.

Pork Kebab with Lemon and Onion: Tricks and Tips

  • Salt the meat must be immediately before cooking, otherwise it is poorly saturated with marinade.
  • Marinate pork should be in enamel, earthenware, glassware; steel pots are worse suited for this purpose, and aluminum are not suitable at all.
  • If desired, pork kebab with lemon and onion can be prepared not on metal skewers, but on wooden skewers. This is especially convenient if you are preparing a dish not on the grill, but at home, say, in the oven. Before cooking it is necessary to lower the wooden skewers into the water for the night
  • Do not forget that pork kebab with lemon and onion (as well as any other) are best made from fruit tree coal, worse from hardwood, and coniferous wood or poisonous wood cannot be used at all .
  • Some experts do not advise stringing onions and other vegetables interspersed with meat: they cook faster than meat. However, you can not eat the roasted vegetables, but pickle the onions separately. To do this, cut a purple onion with thin rings and pour the marinade for half an hour: lemon juice, half a lemon peel, half a spoonful of salt and sugar, two large spoons of vegetable oil and a quarter cup of warm water (so that salt and sugar are dissolved).
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