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Pork shish kebab soaked in narsharab sauce. How to cook barbecue in pomegranate juice: recipes

At the mention of shish kebab, juicy, fragrant pieces of meat, smoked and surprisingly tender, immediately appear before your eyes. Unfortunately, it is far from always possible to get exactly the picture that is imagined. But not everyone knows that the main secret of proper cooking is pickling according to the rules.

Today, there are so many different spices and seasonings on sale that you can invent your own new recipe every time with any combination of flavors. Or you can use already proven tips and make pork skewers in pomegranate sauce, the recipes of which we will discuss today in the article.

Meat cooked in a sweet and sour marinade with pomegranate juice differs significantly from that cooked in kefir, wine, beer or vinegar. Pomegranate sauce is also called Narsharab - it is a very concentrated juice with a pronounced aroma. Cooks adhere to a strict rule, which you can take note of: the taste of any dish should be harmonious, balanced. This means that only acid or cloying sweetness should not be present. Did you add pomegranate sauce? Do not forget to sweeten the dish with something, for example, honey. So, first things first.

So, how to cook a delicious barbecue? What can you do to make food delicious? Try the recipe for barbecue in pomegranate marinade!

What is needed?

Let's prepare all the products we need:

2 kg fresh pork tenderloin;
- 4-5 pieces of large onions;
- 0.7 liters of natural pomegranate juice;
- two tablespoons of vegetable oil;
- salt and black ground pepper to taste;
- a pinch of coriander and suneli hops.

Preparing the meat for marinating. We wash it well, dry it, cut it with a sharp large knife into pieces of at least 4-4.5 cm. We cut the onion into not too thin rings. We mix these two components in the container that we use for the marinade.

Add spices to the meat, salt and add pepper to taste. Mix the meat, lightly squeezing it with your hands. Now it's time for pomegranate juice. Pour it to all other components, and then - vegetable oil. Mix well again, but be careful not to break the onion rings. We cover our pan with meat, which already emits an incredibly appetizing smell, and leave it for 24 hours. Be sure to put it in the refrigerator, do not forget to stir every 3-4 hours. If there is only a few hours left to marinate the kebab, use oppression.

By the time of frying, the pork will be saturated with all the flavors with which we supplemented it, and at the same time it will not lose its juiciness. We fry on coals, stringing 3-4 pieces on each skewer, depending on its length. While this yummy is fried, prepare the table: cut vegetables, choose sauces and white wine. If you like pork skewers with pomegranate sauce, give the recipe to your friends! Let them use it too. Bon appetit!

Recipe for Pomegranate Meat Sauce

The sauce, which we will prepare from the most useful product - pomegranate, is natural and without any preservatives. All that we add to it is spices and seasonings that will give the necessary taste. In the resulting sauce, you can marinate the meat, preparing it for frying, and also serve it with a ready-made barbecue.

Do not forget that pomegranate is considered the most valuable source of iron for our body. It very quickly increases the level of hemoglobin, so it is especially strongly recommended for women.

As for the culinary features, it is with this sauce that fried on a fire, fatty pork is absorbed extremely easily by our digestive system. It gives the meat a spicy flavor, and on the table it attracts with a bright, beautiful color.

Narsharab sauce recipe

This is the Azerbaijani name for pomegranate sauce. It can be cooked in large quantities if it is an integral part of the daily diet, not only for barbecue. You can not store such a product for more than 10 days. We take 3 kilograms of pomegranate seeds - from this amount we get a kilogram of the finished product. Add chopped garlic, coriander seeds and basil to taste.

We put the grains in a large container, constantly mix with a wooden spatula. Bring to a boil over low heat. While cooking, also lightly crush the pomegranate with a wooden spoon or crush to make a puree.

Readiness can be determined by the bones, which should turn white. And the consistency of our mass should resemble sour cream. The entire boiling time will be about 25-30 minutes. After that, strain the resulting mass through cheesecloth and pour the contents into jars for storage.

To make a real spicy sauce, you can add a little wine to it. It will acquire a sweetish-tart aftertaste. Wine must be poured in at the stage of mixing the juice with spices, before the start of cooking. And then the boiling technology is the same as in the traditional recipe.

Well, if you don’t have enough real spiciness, use chili peppers in recipes. When cooking, you can add pods directly with grains, then the sauce will turn out to be incredibly spicy, really scalding and perfectly emphasize the taste of the kebab.

How the kebab turns out depends largely on how the meat is marinated. If it is not marinated at all, then when it is fried on coals, it will become dry and hard, it will be impossible to eat it. Only a properly prepared marinade can soften the meat fibers, so that the meat will fry without having time to dry out, remaining tender and juicy. To soften meat fibers, acidic foods are most often included in the marinade, one of them is pomegranate juice. Marinade for barbecue with pomegranate juice is preferred by many gourmets, however, in order to properly marinate meat in it, you need to know a few subtleties.

Cooking features

Marinade for kebab with pomegranate juice can be very different, but the general principles of its preparation do not depend on the recipe.

Barbecue marinade with pomegranate juice is suitable for any type of meat, including poultry. The spices used give it the necessary flavoring shades. Choose the ones that are most suitable for the type of meat that you use for barbecue.
Pomegranate juice marinade is very mild, so marinating old meat with veins in it will not work. However, it is undesirable to choose this for barbecue, even if a marinade is used that softens the meat in a short time. Preference should be given to the meat of young animals. It is desirable to have a fatty layer. It is also equally important that the meat that you take for barbecue is not frozen. When defrosted, it loses some of the moisture, and you run the risk of cooking a dry kebab.
Marinade for barbecue with pomegranate juice will suit you only if you are preparing for the event in advance. The fact is that meat should be kept in it for at least 10 hours, ideally it is left in the marinade for a day. Only poultry meat will marinate faster, but it also needs to be marinated in the evening so that it has time to lie in pomegranate juice for at least 6-8 hours.
To prepare marinade for barbecue, you can use pomegranate juice, which is sold in stores. However, in this case, it is necessary to carefully study the composition, since the juice is needed undiluted. It's even better if you make it yourself. To do this, you need to clean the pomegranate, place the grains in gauze folded in several layers and crush them well through it. Ideally, only the bones should remain in the gauze.
You do not need to salt the meat right away, since salt tends to draw moisture from the products, and you need the meat to retain it. For this reason, you can salt the meat an hour before frying the kebabs - this will be quite enough.
The kebab will turn out juicier if vegetable oil is added to the marinade. Olive oil is best, but you can use something else, but without smell.
Carefully approach the choice of the container in which the meat will be marinated. The fact is that aluminum, upon contact with acidic products, which include pomegranate juice, oxidizes, releasing harmful substances. For this reason, it is better to choose a glass or ceramic container for pickling. Enamelware and stainless steel cookware will also work.

For the rest, it is enough to follow the instructions in the recipe, and you will be able to properly prepare the meat for barbecue in pomegranate marinade.

Classic barbecue marinade with pomegranate juice

meat - 2 kg;
pomegranate juice - 0.4 l;
vegetable oil - 100 ml;
onions - 0.7 kg;
seasoning, salt - to taste.

Cooking method:

Prepare the meat. To do this, you need to wash it, dry it with a kitchen towel and cut into cube-shaped pieces of 4–5 cm each.
Rub meat with seasonings.
Peel the onions and cut them into thin half rings. If you want the meat to marinate faster, you can grate part of the onion.
Put the onion to the meat. Mix with your hands to evenly distribute the onion.
Pour oil into bowl with meat. Mix it with your hands again.
Pour the meat with pomegranate juice, mix and put in the refrigerator.

You can fry the barbecue 10–12 hours after the meat has been placed in the pomegranate marinade. An hour before this, the meat must be salted and mixed.

Marinade for barbecue with pomegranate juice and mineral water

meat - 2 kg;
pomegranate juice - 0.5 l;
onions - 0.5 kg;
mineral water - 0.5 l;
salt, spices - to taste.

Cooking method:

Rinse the meat, dry it, cut into pieces, the size of which should be about 5 cm.
Put the meat in a bowl or pan, pour mineral water and leave for an hour. Mineral water must be carbonated, otherwise there will be no expected effect, because the task of mineral water is to soften the meat fibers with bubbles.
Peel the onion and cut into thin half rings, remember well that the onion juice stands out.
Drain the mineral water and dry the meat. Rub it with spices.
Add the onion to the meat along with the secreted juice, mix.
Pour the pomegranate juice over the meat and refrigerate overnight.

Thanks to the use of mineral water, the marinade with pomegranate juice will work better and the meat can be fried after 8-10 hours.

Spicy barbecue marinade with pomegranate juice

meat - 2 kg;
pomegranate juice - 0.5 l;
onions - 0.5 kg;
mayonnaise - 100 ml;
adjika spicy - 50 g;
soy sauce - 100 ml.

Cooking method:

Meat, washed and dried with napkins, cut into pieces of a suitable size.
Mix adjika with mayonnaise, put this mixture in a bowl with meat. Toss with your hands so that the sauce coats each piece.
Cut the onion into thin half rings, put to the meat.
Mix juice with soy sauce. Pour the marinade over the meat. Mix everything well and refrigerate.

It takes 10-12 hours to marinate meat in pomegranate juice with the addition of sauces, poultry meat will be ready for charcoal roasting in 6 hours.

Marinade for barbecue with pomegranate juice allows you to make the meat juicy and tender, with a slight sour aftertaste. Any tomato sauce, as well as tkemali sauce, is suitable for such meat.

If you have not tried to cook pork skewers in pomegranate juice, you should definitely try it. This dish is worth it. Exquisite light sourness of pomegranate gives the meat a special taste. But there are some nuances that you should pay attention to.

Juice for marinade is better to take natural, freshly squeezed. So you will know for sure that no nasty preservatives have been added to the juice. If it is not possible to squeeze the juice yourself, you need to purchase ready-made juice only in glass bottles or jars. The tetrapack usually contains a liquid similar to real pomegranate juice only in color.
The best part of a pork carcass for barbecue is the shoulder and neck. Meat must be fresh.
For pickling, use only glass or enameled dishes. The enamel should be free of chips and cracks.
Do not abuse spices: they clog the natural taste and smell of meat.
Black pepper is also better to take freshly ground, and the grinding should be coarse.

A set of necessary products

pork - 2 kg;
pomegranate juice - 300-400 ml;
onion - 1 kg;
vegetable oil - 1 tablespoon;
salt pepper.

Cooking

We wash the pork well in running water and cut into pieces approximately equal in size. We put the chopped meat in a container for pickling, salt, pepper and leave for a while so that the salt is absorbed.
While the meat interacts with salt and pepper, peel the onion.
Add a little vegetable oil to the meat and mix well with your hands.
We return to the onion and chop it in a blender. As an option: finely chop with a sharp knife, grate, or you can even scroll it through a meat grinder. But the last one is the worst.
We place the chopped onion in a container with meat and thoroughly, slowly, mix it with our hands.
Then it's time for the pomegranate juice. Add it to the bowl with the meat in small portions, mixing well all the time. The juice should be evenly distributed throughout the mass.
We cover the meat with a plate or lid, you can even put oppression. You can keep the meat at room temperature for 2-3 hours, then put it in the refrigerator. Ideally, the pickling time is 1-1.5 days. You can start frying after 3-4 hours, but then the pomegranate flavor will be almost invisible.

Additions to the recipe

A quarter of the volume of juice can be replaced with cognac: this will make the meat softer and acquire a pleasant peculiar aroma.

You can add juice squeezed from one lemon. It is especially good to add lemon juice if the meat is a little greasy. The aroma of lemon goes very well with pomegranate, and ready-made pork skewers in pomegranate juice will become even tastier.

Sometimes pomegranate juice is mixed halfway with dry white or red wine. This is worth doing if the juice is not squeezed out with your own hands, but bought ready-made.

You can add quite a bit of cinnamon powder to the marinade, literally at the very tip of the knife. But be careful: not everyone likes the aroma and taste of cinnamon, especially in combination with meat.

Pomegranate juice marinade turns out to be unusually tasty if you add a handful of crushed cranberries to it.

You can experiment with other additives, but the main thing is not to get too carried away. The basis of a delicious barbecue, after all, is meat, onions, salt and pepper. Everything else is just flavors.

Garnet- juicy granular pomegranate fruit, sweet and sour, tart taste of which is ideal for various meat dishes, including barbecue with pomegranate. It contains a huge amount of vitamin C, minerals, tannins, amino acids, tannins and antioxidants, including catechins - organic substances from the group of flavonoids that have a powerful antioxidant effect. That is why pomegranate is recommended for weakened patients, with low immunity, anemia, and also for restoring the body after the harmful effects of radiation, toxic substances, etc. As pomegranate barbecue marinade excellent with pork, beef, lamb, game and poultry. For the preparation of the marinade, mainly pomegranate juice is used, for snacks for barbecue and salads - grains. Due to the high content of fruit acid, pomegranate juice gives meat fibers softness, and the finished dish - a noble bouquet of sweet and sour aftertaste and the finest fruity aroma.

Recipe for barbecued pork with pomegranate

For cooking barbecue in pomegranate you will need:

pork pulp (best neck part) - 2-2.5 kg;
a glass (200-250 ml) of freshly squeezed pomegranate juice. You can use the store, but it will not give such a taste and aroma;
onions - 2-4 large heads;
vegetable oil - 2 tablespoons;
salt, spices to taste. Ground black pepper, cilantro and suneli hops are best suited for such a marinade.

How to cook:

Rinse the meat, remove the chaff and excess fat, dry with a towel and cut into pieces weighing 30-40 g (approximately 5x5 cm) and put in an enamel pan or large bowl.
Grate half of the onion on a fine grater, half into thin rings and mix with meat.
Pour the meat with pomegranate juice, add spices and salt, mix well. Keep the kebab in a cold place for at least 10 hours.
String the meat on skewers in 4-6 pieces, between the pieces - chopped pickled onion rings.
Sear the meat over moderate heat for 7-8 minutes, turning constantly and occasionally drizzling with the remaining marinade.

Ready kebab can be sprinkled with chopped herbs or you can prepare an appetizer for it from onions and pomegranate seeds. Onion with pomegranate for barbecue- a popular savory snack that will give the meat an original taste. It can be prepared both for barbecue marinated in pomegranate juice, and in other types of marinade. To prepare a snack, you will need:

grains of one large ripe pomegranate;
1-2 large onions;
a bunch of cilantro;
a pinch of ground black pepper and salt to taste.

Cut the onion into thin rings, finely chop the cilantro. Mix with pomegranate seeds, salt, pepper, knead a little with your hands and leave for 3-4 hours in the refrigerator. Serve with hot barbecue.

What kind of firewood is better to choose for barbecue with pomegranate

One of the secrets of good roasting, juiciness and aroma of any shish kebab, including with pomegranate, is in correctly selected and burnt-out firewood to the desired state. Use . An excellent, but rare option in the Central Russian latitudes is saxaul, beech and grapevine. For chopping firewood, use - a convenient and safe tool with which you will split the workpieces into logs of equal size. This will help - evenly burnt and retain heat for a long time.

Pomegranate Sauce Recipes

Sauce with wine

What to take from products:

a glass of pomegranate juice;
a glass of red wine;
two cloves of garlic;
a teaspoon of dried basil;
half a teaspoon of ground allspice;
half a teaspoon of starch;
on the tip of a red hot pepper knife.
salt and sugar to taste.

Cooking order:

Pour pomegranate juice and wine (two thirds of a glass) into an enamel pan. Pour sugar, salt, dried basil, red and black pepper and crushed garlic into it.
Put the dishes on the stove, cook for about 20 minutes over low heat.
Mix the remaining wine with starch and add to the sauce.
Continue to cook, stirring constantly, until it boils.
Remove the finished sauce from heat and strain.

In Azerbaijan, pomegranate sauce is called narsharab. The essence of its preparation is the evaporation of pomegranate juice from the fruit and the addition of spices to it. This seasoning goes well with meat and fish, giving them a characteristic sourness. Narsharab is thick, saturated ruby color. It can be bought at the store or made at home.

There are two ways to prepare narsharab.

Method 1

The pomegranate is cleaned, the grains are placed in a bowl, put on fire and they begin to crush with a wooden pusher, while constantly stirring (you also need to take a wooden spoon). When the bones turn white, the container is removed from the fire, the bones are removed, and the juice is again placed on the stove. With constant stirring, cook until it becomes thick, about the consistency of liquid sour cream. Then it is removed from the fire, salt is added, poured into a jar and put in the refrigerator. The cooking time will take three hours.

Method 2

In this case, ready-made pomegranate juice and spices are taken. The juice is poured into a saucepan and placed in a water bath. Evaporate over low heat for two hours until the juice becomes thick. It will decrease by about two-thirds. Now you can add cloves, pepper, salt, nutmeg.

barbecue recipes

Pomegranate sauce is not only a good seasoning for the finished dish, but also one of the best marinades, thanks to which the meat acquires incredible softness and impeccable taste.

Shish kebab recipe in pomegranate pork sauce

To prepare a delicious barbecue in pomegranate sauce, you need to take the following ingredients:

2 kg of pork;
3 tablespoons rast. oils;
4 bulbs;
0.5 l of natural pomegranate juice;
coriander;
ground black pepper;
hops-suneli
salt.

How to choose meat

It should be fresh, with white (not yellow) fatty layers and no streaks. The best parts for barbecue are thigh, ribs, neck.

Meat preparation

Before marinating the meat, it must be washed, dried with a towel, cut into even pieces (approximately 5 by 5 cm).

How to pickle

Put the meat and chopped onions in a bowl and mix. Add salt, crushed coriander seeds, black pepper and suneli hops, then gradually pour pomegranate juice and mix.

The amount of marinade also matters. Pieces of meat should not float in it. The marinade is best added gradually, in small portions. Meat with spices is thoroughly mixed with each serving of pomegranate juice.

Leave the meat for ten minutes, then pour vegetable oil into it and mix again. Cover the mixture with a plate, put oppression on top so that all the meat is in the marinade, and put it in the refrigerator.

Marinating time will depend on the quality of the meat. In the sour pomegranate marinade, which quickly softens the meat fibers, it must be kept for at least 10 hours, but ideally - two days. Do not forget during this time to occasionally mix the meat, then press it again with oppression. When the time is up, you can start stringing meat on skewers.

Stringing and baking

You need to string the pieces on skewers tightly, without tomatoes and onion rings. When roasting, the meat is sprinkled with water or diluted juice. You only need to turn the skewers twice so that the kebab does not turn out dry.

Pork rib shish kebab with narsharab sauce

Products:

2 kg pork ribs;
6 bulbs;
half a head of garlic;
5 tablespoons of honey;
a tablespoon of coriander and zira;
100 ml of narsharab;
salt and pepper to taste.

Cooking order:

Wash the pork ribs, dry with a towel, cut into pieces at the bones, place in a deep saucepan.
Cut the onion into half rings and chop the garlic.
Put the onion on the ribs, sprinkle with coarse salt, pepper and other spices and mash so that it gives juice.
Put honey and narsharab sauce in a bowl and mix everything well. Cover with a lid, leave to stand for 20 minutes. After 20 minutes, take samples: if sweet, add pomegranate sauce, if sour, add a little honey. Marinate for several hours.
Fry the ribs on the grill over medium heat, constantly turning over and making sure that the coals do not catch fire from dripping fat on them.
Determine the readiness of the kebab by making small cuts on the meat.

Other pickling options with pomegranate

With mineral water

In this recipe, meat pieces are soaked in mineral water for an hour before being marinated in pomegranate juice with spices. Water needs highly carbonated! Gas bubbles break down the connective tissue of the meat fibers, thereby allowing the marinade to penetrate into the deeper layers. An hour later, the meat is squeezed out and pickling begins.

With alcoholic drinks

For this marinade, instead of a glass of pomegranate juice, half a glass of juice and the same amount of alcohol are taken.

A mixture of pomegranate and tart red wine gives the finished kebab an incredibly piquant taste.

If you add white wine, you get meat with a noble sourness.

But especially successful, according to gourmets, is shish kebab marinated in pomegranate juice with cognac.

It is believed that pomegranate sauce is especially suitable for fatty meats. Thanks to him, fried pork is easier to digest in the body.