Who among us loves barbecue, lest we ever go back to nature. And in the rainy autumn and cold winter you will forget about barbecue. This is what happened to us. We went to barbecue, bought pork, marinated it and started cooking. It was time to prepare the meat, and I needed to work with the meat, so I decided to cook the pork. kebabs in a multicooker.

Of course, it is important to call the meat cooked in a slow cooker with fresh kebabs, even if the kebabs are cooked on vugilla, and not greased. The pork turned out to be very juicy and juicy in the middle, and the beast was left with a hint of butter. What a standing aroma! So shish kebab, prepared in a multi-cooker, can be completely appreciated as such an alternative, since you can’t get out into nature and prepare fresh kebab.

Yak meat for shashlik is better than vibrati pork, bazhano oshiyok. It’s not a good idea to eat frozen meat, only fresher! Well, the best marinade for shish kebab is rich in cibulette and various spices. No way! Marinate the meat for barbecue best at night, so that it can sit in the marinade for at least three years.

If you are ready to cook your lenka, you can buy ready-made marinated meat for barbecue at the store. Or they might give you something unknown. Now, let’s start preparing the kebabs in the multicooker.

Recipe for shish kebab and pork in a multicooker

Ingredients for barbecue:

1. Pork meat (nashi) – 500-800 grams
2. Tsibulya - 4-5 pieces
3. Spices for barbecue
4. Roslinna Oliya

How to prepare kebab with multi-cooker and pork:

We marinate shish kebab meat, cut into portions, with shredded rings, greens and spices. Best for the night or for a few years. You can also use mayonnaise.

Grease the multicooker bowl with olive oil and place the pork in the multicooker.

Cut the salmon into rings and place it on the meat for the animal.

Turn on the “simmering” mode for 40 pieces and brush the pork on both sides while the crust is open.

Shashlik and pork are ready in the multicooker! We put the meat on plates and pour ketchup over the eggplants. Before barbecue you can serve fresh broccoli, vegetables and greens. Delicious!

Shashlik, as a rule, is associated among the rich with picnics, warm summer days, soulful cheerful company, and crackling vugillas. What if it’s bad weather on the street and there’s no opportunity to make a lot of money in the grill, but you still want a barbecue? With this method you can prepare aromatic, juicy kebab and pork in the multicooker. In addition, the meat comes out even more juicy, it is much easier to cook, but it’s also richer: you don’t need to sit over the vugillas, which are smoldering, and seize the moment so that the kebab doesn’t burn, or you don’t run out of cheese. It’s much simpler with a multicooker: put the meat in a saucepan, turn it to the required setting, and the bottom pork kebab is ready in just an hour.
Regardless of the cooking method you choose, it is important to choose sweet meat for barbecue. Juicy and tender herb is available in a product to remove fatty tender parts: shoulder blades, breasts, neck. The meat is fresh, with firm, firm flesh and a pleasant aroma. It’s no less important to prepare the marinade for the barbecue. For example, meat marinated in dry red wine with added spices is flavored with a delicate relish and a unique spicy aroma.

Smak Info Others from meat

warehouses

• Pork – 700 – 800 g;
• Chervone dry wine – 250ml;
• Tsibulya (large) – 2 pcs.;
• Sil;
• Spices (coriander, black and red chalk pepper, mother pepper, celery, bay leaf).

How to prepare pork shish kebab using a multicooker

For barbecue, never use frozen meat! Only fresh and chilled! Rinse the cheesecake, cut into portioned pieces of the same size (a trifle larger than a gingerbread box).


Remove dry husks from cibulin, cut them into rings or sprouts, and combine with meat.


Add aromatic spices and dry herbs, black and red peppers until relished, a couple of bay leaves, and salt. Mix all the ingredients thoroughly, rub with your hands so that the seasonings seep into the skin of the meat.


Then add|add| a bottle of dry red wine. You can, of course, use it for this purpose and for the sake of licorice. Ale in a dry drink contains more acid, which softens the fibers of the meat, so you can chop the kebab in the mouth.

It is good to immerse the meat pieces in the marinade so that their surface is covered. It’s even better to put a big press on the animal and store the finished product in the refrigerator for 8 – 12 years.


After the end of the appointed hour, if the meat has been thoroughly marinated, you can begin to grease the kebab. Pour 2 tablespoons of olive oil into the multicooker bowl, add the meat, close the lid and turn the “Simmer” mode to 30 minutes. Do not put the tsibul in the multicooker yet, otherwise it will burn. It’s better to send it to the meat 10 minutes before finishing the “Vipichka” mode.


Put the meat in a slow cooker and simmer in a new bowl. After 5 minutes, the water will completely evaporate, and the kebab will begin to turn golden brown. Then turn the cake over so that it does not burn, but is gradually lubricated from the sides. After a few minutes, turn down the Porridge mode for 10 minutes - the meat will sweat, it's done.


Pork kebab is ready in the multicooker. Now you can thread it onto wooden skewers and serve it with ketchup or other kebab sauce.

Imagine yourself in this situation: the meat is marinated, everything is ready for a trip to the place, and the weather has taken a turn for the worse - it’s raining and snowing - what’s wrong with this situation? You can try rotating the kebab after finishing cooking the multicooker. The result is guaranteed to delight you! Marinated meat in a slow cooker comes out so tender and juicy, which is why opponents of this method of cooking say: “So, of course, it’s not shish kebab, but it’s delicious!”
Now, let’s start cooking shish kebab at the multicooker.

Shashlik with tomato and sour cream marinade
Ingredients:
1 kg pork,
3 tomatoes,
1 multi-cup 15% sour cream,
3 cibulini,
3-5 cloves per hour,

Preparation:
Scald the tomatoes and remove the skin from them, then cut into small cubes. Cut the cibul into rings and mix with the juice, mix well so that the cibul gives juice. Press the chasnik through a press, mix with sour cream. Eat tomato paste and cibul, add sour cream and mix with meat. Leave to marinate for 3-4 years, then cook in the boiling mode for 40 minutes. At the end of cooking, stir twice.

Shashlik on beer

Ingredients:
500 g pork,
250 ml of “live” beer,
3 cibulini,
1 tbsp. apple otstu,
1 tsp. dried herbs,
salt, black chalk pepper - for relish.

Preparation:
Cut the cibul into rings, grind from the sill, mix with the meat and pour in beer. Before cooking, remove the tsibul. Cook on the simmer mode for 40 chickens.

Meat from Kiwi

Ingredients:
1 kg veal,
2 stiglikh kiwi,
2 sweet peppers,
4 cibulini,
salt, black chalk pepper, spices for relish.

Preparation:
Kiwi, peeled from the skin, and puree two cibulins in an additional blender. Cut the sweet pepper and any red pepper into rings. Cut the meat into shreds, add salt and pepper until relished, add spices, pour in the cabbage and cibul sauce and top with vegetable rings. Leave in a cold bowl for 2-3 years, then add the marinade to the multicooker bowl and set the “Knead” mode for 40-50 minutes.

Pork shashlik with apple fillet

Ingredients:
1 kg pork,
500 g tsibul,
750 ml apple otstu,
salt, black pepper, spices - for relish.

Preparation:
Cut the zucchini into large rings, mix with the meat, add salt and pepper until relished, and pour over the apple sauce (or homemade). Leave at 3:00. Clean the marinated meat from the marinated meat and place it in the multicooker bowl. Close the lid and set the boiling mode to 40-50 minutes. Shish kebab in a multi-cooker can be periodically basted with marinade, resulting in meat and sauce.

Pork shashlik with apple juice

Ingredients:
1 kg pork,
50 ml apple juice,
2 tbsp. apple otstu,
2 sour apples,
4 tbsp. licorice mustard,
salt, black pepper, bay leaf - for relish.

Preparation:
Eat apple juice, apple juice, mustard, salt and pepper, add bay leaf and apple slices. Add|add| Add pieces of pork and marinate for 4-5 years. Cook in the simmer mode for 40 chickens. Do not place the apple slices in the bowl; make the sauce from them by heating them with the marinade over medium heat until boiling and rubbing through a sieve.

Shashlik with lamb

Ingredients:
1 kg of meat,
1 cl. natural yogurt or kefir,
1-3 cloves for chasnik,
a splinter of cardamom grains and kamin.

Preparation:
Crush the cardamom grains, cut the chasnik into scarves and crush with the wide side of the knife. Pour yogurt over the lamb shanks and add all the spices. Stir and set aside for 2 years. Prepare ahead of time.

Shashlik with veal and wine

Ingredients:
1 kg pork,
250 ml dry red wine,
1 tbsp. hot tomato sauce,
1 tbsp. mustard,
1 tbsp. tomato juice,
1 tbsp. rosemary,
1 clove chasnik.

Preparation:
For details, mix with other ingredients. Marinate the pieces of veal in the selected sum for 1-3 years. Cook in the simmer mode for 40-50 minutes.

Kurka shashlik “Special”

Ingredients:
1 kg chicken fillet,
2 tbsp. Adzhika (Slavic, Georgian),
2 tbsp. ketchup,
4 tbsp. soy sauce,
3 tbsp. roslin oil.

Preparation:
Cut the chicken meat into shreds and mix with the ingredients for the marinade. No need for salt! Leave to marinate for 5-6 years, or overnight. Cook the meat in the simmer mode for 40 minutes

Shashlik with chicken and honey

Ingredients:
500 g chicken fillet,
50 ml olive oil,
50 g of rare honey,
50 ml soy sauce,
1-3 cloves for chasnik,
salt, spices, aromatic herbs - for relish.

Preparation:
Strain the olive oil with a sieve of ingredients until a homogeneous mass is obtained and mix with chicken pieces. Leave in a cold place for 1-3 years. Thread the chicken fillet onto wooden skewers and place them in the multicooker bowl. Set the boiling mode to 40-50 minutes. During the hour of cooking, turn the meat on the skewers 1-2 times so that it gradually browns. Such skewers can be prepared with cut vegetables - eggplants, sweet peppers, zibula, potatoes, young zucchini and mushrooms, threaded across them onto skewers. The skewers are rough on the wood, otherwise the coating of the multicooker bowl gets dirty.

Add a few drops of “rare smoke” to the multicooker bowl to impart a rich aroma to the ale already behind the eggplants.

Serve your favorite sauce before the barbecue. You can buy ketchup from the store, or you can enhance it by mixing it with mayonnaise and mustard. Before your shish kebab, prepare savory barbecue sauces in a multicooker to add a new flavor to the marinated meat.
How to make the process of preparing shish kebab using a multicooker is simple. Place the marinated meat in the multicooker bowl, close the lid and set the “Vipichka” or “Spek” mode to 40 minutes. During this hour, you need to stir the meat once or twice.

Use korisna when marinating meat:
Meat for barbecue should be fresh and not frozen at all times.
The marinade includes cibul, stil tomatoes, herbs, spices, as well as honey, mustard, oranges and apples.
The marinades are then cooked in a glass, ceramic or plastic container, the acid will then actively flow into the metals and impart an unpleasant aftertaste.
Marinated meat needs to be dried in a cold place.
For tender meat, it is better to marinate papaya, kiwi, pineapple: aggressive acids will quickly soften the protein, and marinate the meat for more than two years.
Namagaytes not vikoristovvati for pickling otset - tse bad manners.
You can marinate meat with syrup, beer, kefir, or highly carbonated mineral water.
Add lemon and pomegranate juice and sour wine to the marinade with care, otherwise the meat will become tough.
You can prepare a marinade from a mixed acidic base and oil taken from equal parts.
And for the love of everything holy, don’t put mayonnaise in the marinade!
Enjoy your appetite and new culinary delights!

The kebab in the multi-cooker sounds, let’s say, a little unsound. There is also a lot of grass associated with a barbecue, a serpank, a foray into nature, etc. However, it turns out that you got ready to cook the meat over an open fire, marinated it, decided to have a good and tasty sit, and nature let you down - the bitter cold ruined your plans.

No problem! Your kitchen assistant will come to your aid, and the kebab in the multicooker will turn out no worse, no worse.

2:9

The recipe for shish kebab in a multicooker may not vary from the original, however, it is true that it is cooked in a saucepan, and not on vugilla, which is likely to result in a specific “kebab” smell.

In this case there are options: If you have such a specific ingredient as “rare smoke” in your country, add one teaspoon of this amount to the pork - this will ensure that you get a taste of the smoke and richness of the meat, which is cooked in the kitchen in an electric saucepan i.

True, no matter how you say it, it’s still chemistry, I don’t want to be evil with such a “smoking”... Ale, now, I think, it’s possible to “get rid of it” after all!))

3:9

If you like to serve meat directly on skewers, then shashlik pieces prepared in a multicooker can simply be placed on wooden skewers before serving, using baked squash and tomatoes. Of course, nothing compares to freshly cooked pork, smeared on vougilla with vegetables, otherwise the imitation will be correct - nothing worse.

How to cook shish kebab using a multicooker

Ingredients:

● 1 kg of meat (veal, pork, chicken fillet or turkeys – to your taste)

For the marinade:
● 2 kiwi
● 2 bell peppers
● 4 cibuls
● salt, pepper, chalked coriander – to taste.

Whatever kebab is prepared in a multicooker, it obviously starts with the marinade. Since this herb is already indispensable, then the marinade is very special.

Preparing the marinade:

Remove the skin from the kiva and peel 2 cibulins. It is necessary to understand that it has the power to squeeze the meat in the middle, and also soften it. In this manner, our kebab is simply delicious in the mouth!

3:9

Preparation:

We cut the red sweet bell pepper into large slices, and the two cibulins that were left out into rings.

Now we thoroughly wash our meat, and then cut it into pieces. Salt and pepper, rub with chopped coriander.

After this, add the previously prepared sauce from tsibulya and kiwi, as well as chopped bell peppers and tsibulya. Mix everything well and put it in the refrigerator to marinate (for 2-3 years).

4. After this, we put our marinated meat into the multicooker (with the marinade at the same time) and set the “Vipichka” mode (cooking hour - 45 minutes).

7:9

For the eggplant, you can thread pieces of meat onto skewers, cutting them with tomatoes and cibulin rings. That's it! Juice, blush, shish kebab is ready in the multi-cooker! Try it today!

To marinate meat, you need to choose the method that suits you best, including marinades.If you are preparing shashlik and pork in a slow cooker, Raju has another marinade recipe. Honey marinade. In the world of hot and licorious, it is ideal for soft, not too fatty fillet, and preparing pork shish kebab in a slow cooker takes quite a lot of time, since you don’t need to pay attention to the marinating process itself, which takes 3-4 years.

9:9

For the marinade we need:

for 800 g of meat

2 tbsp. spoons of rosemary oil (prettier than olive oil).

2 tbsp. spoons of rare honey.

2 tbsp. spoons of soy sauce.

2 cloves chasnik.

Salt, black and red chalk pepper - for relish.

2-3 middle cibulins.

Preparation:

Take a deep bowl, mix olive oil, soy sauce, honey, pass through a pressed dish. The tsibul is cleaned and cut into large rings.
Add the chopped pork to the bowl along with the chicken. Using your hands, thoroughly mix the meat pieces with the marinade. Cover the bowl with grub and put it in the refrigerator for at least 3 years. The longer the meat is marinated, the softer and juicier the kebab will be.

Delicious!

The recipes for preparing meat from the multicooker are very varied. Is there ever a day when I come to cook in the kitchen and ask, as if to cook delicious meat, and also make everyone healthy? I’m trying out this recipe for preparing shashlik meat in a slow cooker, tender, soft, juicy, so that the additives can be easily absorbed!

Shish kebab meat in a multicooker

The season for barbecue is almost here, but in the meantime, everything is in the bath, marinate the pork thoroughly and cook the barbecue meat in a slow cooker. It is not advisable to replace this device with a frying pan, because in this way you will not prepare it as needed. Well, any kind of meat in the oven can be baked in a special dish under a lid. Whoever tries to scribble a couple of rows in the comments, I’ll be really excited!

Ingredients:

Preparation process:

Be sure not to overcrowd the dishes, soak the meat and immediately place the marinade in the multicooker bowl.

Pork (virizka) needs to be cut into pieces like for shish kebab. Cut the cibul into rings or into slices. Crush the chasnik through a press and grate it with a fine grater. Mix everything well with your hands so that the tsybula gives juice.

Add salt, chalked black pepper, and mayonnaise to the meat. Run your fingers along the tops of the thyme (holding them over the meat) so that all the tiny leaves fall into the multicooker bowl.
Mix the kebab meat and marinate in the refrigerator for a few years. You can prepare the meat in the marinade the night before.

Cook the meat in a multicooker using the “gasinnya” program for 1 year 30 minutes. Arrange ahead if your family is going to have dinner or evening, so serve this herb hot.
There is no need to add liquid or olive oil to the bowl! Just forget about it for an hour and don’t stir it again. This time, the cibul will preserve its shape, wanting to taste even softer.

I’m singing, the smell of this delicious stewed kebab meat from the multicooker will make you crazy, and the household will bang spoons on plates!

Don’t forget to cut the fresh fish, add salt or sprinkle with lemon juice.

After the signal, remove the meat from the multicooker and serve it like kebab with fresh squash and greens.

Well, it’s so tasty!

We also encourage you to try cooking pork in the oven on skewers or wooden sticks.

Anyuta, the Recipe Writer, wishes you good appetite!

As always, I’m checking out your tips for the recipe and photos in the comments.