How much salt do you need for 1 kg of kebab?

The optimal proportion is 10-12 grams of table salt per 1 kilogram of meat. If you use soy sauce, the amount of salt should be reduced or removed completely.

How long to marinate pork?

For pork neck, the optimal marinating time is 3-5 hours. If you leave the meat in the marinade for a day, it may become too soft and lose texture.

Which marinade is best for tenderizing meat?

The best way to soften is with acidic marinades (with kefir, with kiwi, with vinegar) or carbonated mineral water, which has a mechanical effect on the fibers.

Marinade calculator

Exact proportions of ingredients for your weight of meat

Meat weight (kg)

Type of meat

Marinade recipe

Enter weight or select button
to get grams of marinade

Proportions for 0 kg:

Classic

Marinade calculator

🥩 The perfect kebab is the exact proportions

The main mistake when preparing meat is to do the marinade “by eye”. They over-salted it - the meat became tough; they didn't put enough onions - it wasn't juicy enough. Our marinade calculator solves this problem by automatically calculating the weight of each ingredient based on the amount of meat.

💡 Golden rule: Professional chefs recommend using 10–12 grams of saltper 1 kg of meat. Our algorithm already takes this norm into account for all recipes.

Which marinade to choose? Description of modes

The calculator has 5 of the most popular formulas built into it. Here's how they differ:

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🧅 Classic (Onion)

The same taste “like in childhood.” The base is a lot of onion juice and a little vinegar to soften the fibers. Ideal for pork neck.

🥛 Gentle (Kefir)

The fermented milk environment makes the meat very soft without drying it out. Best choice for chicken or lean pork.

💧 Mineral

The carbon dioxide in soda quickly loosens the meat, allowing the spices to penetrate deep inside in 1-2 hours.

🥡 Asian

A spicy version based on soy sauce, honey and ginger. Creates an appetizing caramel crust when frying.

Useful tips before frying

Do not cut finely:The ideal piece for a skewer is a cube with a side of 4-5 cm (the size of a matchbox).
Onion: If you use the classic recipe, be sure to remember the onion well with your hands and salt until it releases juice, and only then add the meat.
Budget: If you are planning a large purchase, use our cash counting tool to quickly check the change on the market.

Frequently asked questions (FAQ)

❓ How long to marinate meat?

It depends on the type of meat:

• Chicken: 1-2 hours (no longer needed, otherwise it will become loose).

•Pork:3-5 hours.

•Beef/Lamb:from 6 to 12 hours (preferably overnight).

❓ When to salt kebab?

In our recipes, salt is added directly to the marinade. It is a myth that salt “draws out all the juices”—when marinated, it helps change the structure of the protein, making the meat softer and tastier.

❓ Is it possible to replace vinegar with lemon?

Yes, in the classic recipe you can replace 9% vinegar with lemon juice in a 1:1 ratio. This will give the meat a more subtle citrus aroma.