- Pork neck – 1.5 kg
- Onion – 300 g
- Tomato juice – 1 l
- Spices – 2 tbsp. for barbecue
- Black pepper – 1.5 tsp
- Salt – 1 tsp
- cherry tomatoes – taste
- red onion – taste
- Salad – taste
Gather all the ingredients for the best barbecue marinade ever.
Pork neck is the ideal choice for this marinade. The meat becomes incredibly juicy and tender in the marinade. You can also use another part of pork, such as loin or tenderloin. If you prefer another type of red meat, such as lamb or veal, you can use that too. Just make sure to marinate it a bit longer. The optimal marinating time is 12-24 hours, so that the meat absorbs all the flavors and juices.
This marinade also works wonders with turkey thigh fillet. The meat comes out very light and succulent. You can reduce the marinating time for turkey a little bit. If you want to use chicken, go for thigh fillet.
Cut the meat into even pieces. I’m making barbecue at home, so my pieces of meat are not too big. If you’re grilling over charcoal, you can cut the meat a bit larger, so it stays moist while grilling.
Peel the onion and slice it thinly. It doesn’t have to be super fine. The onion should release its juice, but not fall apart among the meat.
Place the chopped meat in a deep bowl or basin. Add onion, salt, black pepper and spices on top.
Use freshly ground black pepper for the best flavor. Choose spices according to your taste. I’m using a barbecue spice mix that I love. You can use any spice mix for red meat or for grilling. Even if you’re using chicken in this marinade, I still recommend using spices for red meat. They complement the tomato juice and give the meat a richer taste.
Mix well with onion and spices. Massage the onion with meat pieces, so that it infuses the meat with its juice.
Pour tomato juice over the meat and mix well.
Choose a high-quality tomato juice with pulp and no additives. The tomato acid penetrates into the meat and softens the fibers, making it juicy and tender.
You can also use crushed tomatoes in their own juice instead of tomato juice. Just make sure they cover all the meat pieces completely.
Cover the bowl and let the meat marinate at room temperature for 2-3 hours. If you want to marinate the meat for longer, then you need to put it in the refrigerator and marinate it there. Meat in this marinade can last for up to 2 days in the refrigerator.
If you marinate the meat in the refrigerator, then take it out before cooking and let it rest at room temperature for 1-1.5 hours. Meat at room temperature cooks faster and retains all the juices inside each piece.
The best barbecue marinade ever is ready. Now you can grill the meat over charcoal or make a delicious barbecue at home. Here’s how:
Thread each piece of meat onto a wooden skewer.
Preheat the oven to 200 degrees C.
Heat up a grill pan to maximum temperature. Place the skewers on the grill pan and cook them on both sides until golden brown. It takes about 1-1.5 minutes per side.
The skewers should have a nice char on top.
You can also use a regular grill pan for this, just make sure it’s very hot before adding the meat.
Transfer the grilled skewers to a baking sheet and put it in the middle of an oven preheated to 200 degrees C. You can line the baking sheet with parchment paper, but it’s not necessary. It just makes it easier to clean later.
Bake the skewers for 15-20 minutes, depending on the type and size of the meat pieces.
Serve your mouthwatering barbecue with red onion slices, cherry tomatoes and salad.
Your barbecue in the best marinade ever is ready. Enjoy!