There is an opinion that only men can make good barbecue. But it is not so. Gender has absolutely nothing to do with it. In order for such a dish to turn out truly tasty, it is necessary to correctly perform each stage of the cooking process. Particular attention should be paid to how to cut meat for kebab. There are many points in this matter that you should know about before getting started.

The process of preparing shish kebab includes several mandatory steps:

• selection of main components;
• grinding products (slicing);
• preparing them for work (marinating);
• placing the workpieces on skewers;
• direct frying.

Each of them is important in its own way and requires appropriate attention. However, some believe, for example, that it is absolutely unimportant how to cut the meat for kebab. However, this process has its own subtleties.

Not every cut piece is suitable for barbecue. True professionals pay special attention to the shape of the workpiece. Ideally, the pieces will be cut into cones. This will make it easier to place them on the skewer and will further promote good frying. But before deciding how to cut meat for kebab, you need to prepare all the necessary tools for this. Typically in such cases it is required:

1. Sharp knife. It is desirable if it has a wide, even blade without any serrations. Tools with a grooved blade are not suitable for this.
2. A wooden cutting board with a special groove for collecting liquid. After all, when cutting meat, juice will definitely come out of it. It is undesirable for it to accumulate on the surface. If you don’t have one, then you can take an ordinary wooden board. In any case, it must first be rinsed with cold running water. This way it will absorb less meat juice.

Having everything you need, you can safely get to work.

Main Ingredient

Before deciding how to cut meat for shish kebab, you must take into account exactly what product will be used for this. For example, it is best to choose tenderloin from beef or pork. The situation is different. Here it is better to use neck meat for barbecue. This is meat located along the ridge. You need to take exactly the part that is located in the neck area. Anything that goes lower along the back will, of course, also work. But in this case, you will have to spend extra time to cut off a large amount of fat that is located nearby. It’s better not to take the back part at all. From which it is located, the kebab will turn out dry and not juicy. You need to understand this and not make mistakes. Lamb is a completely different story. Here, of the entire carcass, only the tenderloin, loin or hind leg is suitable for making barbecue. But it’s better to save the popular spatula for another dish. When the issue with meat is finally resolved, it will be possible to proceed to the next stage.

The secret of marinating

It is known that using fresh meat does not guarantee that the kebab will turn out soft and juicy. Even inexperienced housewives know that the main product must first be subjected to additional processing. This refers to the marinating process. First you need to understand why it is needed. Here it is worth remembering your chemistry lessons. After all, it is known that meat mainly consists of proteins (elastin, collagen and reticulin). During heat treatment it partially softens. But this process works best under the influence of acid. In such an environment, the protein gradually becomes loose, which means it will be able to retain juice and turn out soft after frying. In practice, marinades prepared on the basis of:

• kefir;
• guilt;
• mayonnaise;
• vinegar;
• mineral water.

Everyone chooses an option to suit their taste. But most often they use a method for which it is necessary: ​​for 1.2 kilograms of meat (for example, pork) 8 grams of sugar, 3 onions, salt, 60 grams of vinegar and any spices.

Everything is done very simply:

1. First, wash the pork and lightly dry it with a napkin to remove excess moisture.
2. Then we cut the meat into kebab, taking into account the advice of professionals regarding the shape and size of individual pieces.
3. The preparations must be sprinkled with spices and left for 10 minutes so that the meat can be thoroughly saturated with them.
4. Add chopped onion, sugar and vinegar diluted with water in a ratio of 1:2.

The meat should lie in this marinade for at least 9 hours. Only after this can you start frying.

Important details

Experienced housewives know how to properly cut meat for kebab. Beginning cooks who want to master the art of preparing this dish need to pay attention to several important points:

1. You should only use sharp tools. You can correctly divide the meat into pieces with a well-sharpened knife in your hands. With its help, you can easily cut off excess fat, films and tough tendons.
2. The workpieces must have the optimal size. Any deviations in one direction or another negatively affect the quality of the finished product.
3. Use the same cutting method for all types of meat. The exception is beef. Due to its long, rigid fibers, it requires an individual approach.
4. Remember that a kebab made from six pieces of meat is considered ideal. Practice shows that this amount is considered optimal for this dish.

If all these points are taken into account, then you don’t have to worry about the quality of the finished dish. All that remains is to follow all the rules for frying meat over an open fire.

Cutting rules

The preparation of each dish has its own subtleties. For kebab, they mainly concern the method of cutting the main product. The same question always arises here. Very often, novice cooks are interested in how to cut meat for shish kebab: lengthwise or crosswise. The answer to this question is ambiguous. It would seem that everything is clear here. Dividing into pieces must be done taking into account the bite line. Therefore, almost all types of meat intended for barbecue are cut crosswise. Then it is placed on a skewer along the fibers. This is the only way the finished product can turn out quite juicy and truly soft.

If you do the opposite, then it will be difficult to bite off a whole piece, since the meat itself will gradually shrink during the frying process. The kebab will turn out tough and tasteless. Although, using pre-marinating, the meat can be chopped in any direction. The exception to this rule is beef. It only needs to be cut across.

Piece size

In order to ultimately achieve the desired result, you also need to know what pieces to cut the meat for shish kebab. As practice shows, size plays an important role in this matter.

Experienced chefs are sure that a piece measuring 3 to 5 centimeters is considered optimal. It weighs approximately 30 grams. If you make the workpiece smaller, then when cooked over an open fire it will quickly fry and become dry. It is also undesirable to take large pieces. In the allotted time, they will not have time to properly fry from the inside and will remain raw. If you keep them on the fire a little longer, the surface layers may become heavily charred. This type of barbecue will not please anyone. In addition, you should try to keep the pieces as even as possible. Thin hanging edges will immediately burn and spoil not only the appearance, but also the taste of the finished product. Also, when chopping a whole piece, be sure to cut off the fat. Under the influence of high temperature, it will gradually shrink, releasing fat out. As a result, additional dense tissue will appear on the piece of meat, which will be difficult to chew.

Pork neck can be prepared according to different recipes. Dishes made from it will turn out juicy if you cook the pork neck in a whole piece. And different shades of the taste of the neck can be obtained using different types of marinating of pork meat.

I want to offer you a few pork neck recipes whole piece: pork neck baked in the oven, pork neck in a baking sleeve, pork neck baked in foil, steamed pork neck in foil, pork neck baked in a slow cooker, stuffed pork neck and marinades for pork neck.

Pork neck is very tender pork meat from the neck of the animal with streaks of fat. The shape of a piece of pork neck resembles a thick loaf of sausage no more than 30 cm long. This is a harmonious combination of tender meat without pumped up muscles and veins with fat. When choosing a pork neck, you need to pay attention to the color of this fat; it should be white or white-pink (in no case yellow!). Just the right choice of pork neck will provide you with a very tender and juicy dish of pork meat that melts in your mouth.

The choice of a piece of pork neck is made, let's start marinating it.
You can marinate a pork neck, just like pork kebab, in various ways. This will give the meat additional juiciness and flavor.

Marinade for pork meat (pork neck):

1. The easiest way to marinate pork neck and giving the meat the aroma of spices and herbs: a piece of pork neck (pulp) weighing 800-1300 g is rubbed with a mixture of salt, crushed garlic, peppers and dry herbs (basil, thyme, rosemary, thyme, oregano are suitable for pork - choose to your taste!) . Place to marinate in the refrigerator for several hours.

2. Onion marinade: coarsely chopped onions are ground with salt (the onion juice is released better this way) and pork, rubbed with spices and herbs with garlic, is covered with onions and marinated in the cold for several hours, or overnight.

3. Marinating meat with tomatoes, onions and lemon juice : V onion marinade, add the juice of half a lemon, 2-3 tomatoes, cut into thin slices, 1 tablespoon of vegetable oil. Marinate for several hours in a cool place. I used this marinade when preparing

4. Marinating meat in wine : Add 1 glass of any wine to any of the pork marinades described above. Marinate the pork neck for at least 2 hours; you can leave it in the refrigerator overnight.

5. Marinating meat in mineral water : Salt the pork neck well, rub with garlic, spices and herbs. Mix 1 bottle of sparkling water such as Arkhyz or Bon Aqua with the juice of one lemon and 2 tablespoons of vegetable oil. Pour the soda water marinade over the pork neck and let it sit in the refrigerator for several hours.

6. Beer marinade for pork. Rub the pork neck with salt, spices, and garlic. Pour in one bottle (0.5 l) of beer. Marinate for 2 hours.

7. Pork marinade - soy sauce . Pour soy sauce over the pork neck, grated with garlic and spices (without salt), for 1.5-2 hours.

8. Pork neck in mustard sauce . Mustard marinade for pork: mix 3 tablespoons of sour cream (mayonnaise if you like) with 2 tablespoons of mustard and 2-3 chopped garlic cloves. The neck is coated with mustard marinade (if sour cream is used, it is first rubbed with salt) and placed in a cold place for 2 hours, or preferably overnight.

9. Just like shish kebab, pork neck can be marinated in kefir-onion marinade, and even with kiwi . To do this, mix 0.5 liters of kefir with 7 chopped onions (grind the onion with salt until the juice appears) and 3-4 kiwi puree. Rub the pork neck with salt, spices and pour kefir marinade. Marinate for several hours at room temperature, as kefir requires heat to marinate meat. If you leave the pork to marinate overnight, then put it in the refrigerator.

The meat has been marinated (or simply salted and peppered), now all that remains is to choose how and how to cook the pork neck.

Yes, I would like to note that a piece of pork neck You can stuff or stuff it before marinating. To stuff the pork neck, make deep cuts with a knife and stuff the pork with long sticks of carrots, cloves of garlic or prunes. To prepare stuffed pork neck, make cuts across the piece, without cutting to the very end. It turns out to be a book with pages. The thickness of the neck pieces is approximately 1.5 cm. In these pages we insert minced meat (filling) from chopped dried apricots, prunes, walnuts and herbs. Honestly, the filling can be anything, it all depends on your imagination. You can, for example, chop the greens and mix them with grated cheese. Or you can simply place slices of cheese or vegetables (zucchini, eggplant, tomatoes) between the meat sheets. Before stuffing or stuffing the pork neck, a whole piece of pork (or each cut piece) is rubbed with salt and spices. If you use a thick marinade, such as mustard, then the pieces can be coated with marinade. After stuffing, coat the entire piece of pork neck with marinade (sauce). Secure the cut pieces with wooden skewers or toothpicks so that the piece appears whole and does not fall apart.

Pork neck recipes:

Whole piece of pork neck baked in the oven cook in a preheated oven at 180 g for about 1 hour (plus or minus 20 minutes, depending on the weight of the piece of pork neck). It is more convenient to bake the neck in a deep baking pan or baking dish, laying out a piece of pork along with the marinade sauce. If marinade was not used, then simply add broth or water and wine into the form in which you are preparing the dish. The readiness of baked meat is determined by the color of the juice released when the piece is pierced with a knife. Meat juice should be clear, without blood. While cooking the pork neck in the oven, you need to baste it several times with the released juice.

Pork neck in a baking sleeve baked at 180 degrees. Cooking time is the same as the previous method. This option for roasting meat is convenient because the fat does not splatter during baking, and the meat is cooked in a unique microclimate, maintaining its juiciness. A piece of pork neck is placed in a sleeve (with marinade if desired) and tied on both sides. At the end of cooking, a beautiful soft crust will form. If you want to achieve a darker crust for the baked meat, then at the end of cooking, cut the sleeve on top and keep your piece of pork in the oven for another 10-15 minutes.

Pork neck baked in foil - another way to prepare juicy pork. A piece of pork neck with sauce or vegetables from the marinade is placed on a sheet of foil, wrapped and baked in a well-heated oven. Baking temperature 180 degrees, the same time as when cooking the neck in the oven. To obtain a golden brown crust at the end of cooking, the foil is unrolled and the dish is cooked for another 10-15 minutes.

Steamed neck recipe. You can steam the neck in two ways: cook it as a whole piece directly in a steamer, pressure cooker or slow cooker, or wrap the neck in foil and steam it in it. Steaming pork neck time is 40-60 minutes depending on the size of the piece.

Pork neck baked in a slow cooker. The recipe for making a neck in a slow cooker is similar to , described by me earlier. The “baking” mode is turned on for 60 minutes, the pork neck is laid. You can add half a glass of water or the marinade in which the neck was marinated. Prepare with the lid closed. After 30 minutes, turn the piece of pork neck over to the other side and continue cooking. At this point, you can put chopped mushrooms in the free space and add cream.

Pork neck pork in a slow cooker can be prepared in another way, for example, as in this video recipe for the Brand multicooker:

for Panasonic multicookers and other models without the “frying meat” function, fry a piece of meat with added butter in the “baking” mode for about 10 minutes and switch to “stewing” for 2 hours.

Pork neck baked in a slow cooker with sauerkraut.

What is a multicooker and what capabilities does it have?

The neck is prepared in the “baking” mode for 60 minutes, just like the previous recipe. After 30 minutes from the start of the cycle, the piece of neck is turned over, 500 g of sauerkraut is added to the free spaces in the multicooker bowl and 1 tablespoon of ghee or butter. The lid closes and the dish continues to cook until the signal. If, after the signal, the cabbage seems harsh to you or you want a more delicate taste from it, switch the multicooker to stewing mode. This recipe is similar to Hungarian pork neck, the difference is that it is prepared as a whole piece.

,

The season of shashlik and barbecue begins. The video recipe for pork neck and vegetables fried on a barbecue and the intricacies of cooking were shared by the chief editor of the culinary magazine Nikolai Baratov:

I would be glad if the pork neck recipes are useful to meat eaters and pig lovers! 😉

Here's another original meat recipe for you.

Enjoy your creativity with Anyuta and her Notebook! See you again!

P.S. If the network is busy, you may not be able to access it, just try again several times :)

Ingredients:

• pork neck - 1 kg
• juicy tomato - 2 pcs
• soy sauce - the same amount as juice in tomatoes :)
• honey, starch, ground paprika, ginger juice
• sweet pepper, garlic
• Sesame oil

• squeeze the juice from the tomatoes, strain
• add soy sauce as much as juice or to taste
• Now add honey, paprika and starch to taste
• heat the marinade until thick and set aside to cool
• when it cools down, put pieces of meat in it and leave to marinate for 2 hours
• finely chop the pepper and garlic for sprinkling
• string the meat onto skewers, sprinkle with finely chopped vegetables
• fry over low-hot coals, periodically basting with the remaining marinade

Hello, barbecue masters! I think many people love pork neck kebab! It is simply wonderful with simple ingredients - onions, salt, pepper and a little mineral water! But I read all sorts of cookbooks and online magazines :) and for a long time I have been haunted by Stalik Khankishiev’s recipe Pork neck kebab in enveloping marinade. This recipe has a distinctly Chinese flavor, in my opinion. I had to deviate a little from the original because I was preparing it quite far from the big city and simply did not find leeks, and I replaced the hot chili pepper with Bulgarian simply because, well, my family doesn’t eat spicy things. I don’t just cook for myself :) I also allowed myself unprecedented audacity and added one ingredient to the original - ginger juice. In my opinion, it doesn't interfere with the rather classic Asian notes at all.

Looking ahead, I will say that preparing the marinade is quite a tedious task. Here you will need to grate the tomatoes, strain, and then heat, then cool. In general, you will have to bother. And in the end, as always, you will find out whether the game was worth the candle or not, plus some corrections and notes from me. So let's get started!

Let's sum it up! The very first thing I would like to note is that I did not like the taste of honey in the kebab. I wouldn't add it. Because of it, problems arise with burning this time and, I admit honestly, that so far I have only liked its sweetness in one meat dish - chicken with teriyaki sauce. In other cases, it’s kind of an acquired taste. If, on the contrary, you like a sweetishly spicy taste in meat, then you should pay attention to the following points: the size of the pieces of meat - they should be small so that they have time to cook without burning on the outside (Stalik writes, on the contrary, that the neck must be cut into large pieces, but I think on the contrary), attentiveness - you need to be constantly on alert and quite actively turn the skewers, temperature of the coals: cook on not very hot coals, then the risk of burning the dish will be less. In addition, I note that the sprinkles that we prepared at point 9 still burned.

So, in my opinion, the nervous cost of the recipe :) was not justified! But this is purely for my taste! No, the kebab is edible and tasty, but the taste of honey is not my thing! It’s up to you to decide for yourself whether to cook it or not.

Marinate meat for pork skewers It is important to do it right in order to get a tasty, juicy and aromatic dish that will leave only the best memories. This question is especially popular in the summer, when most people prefer active recreation in the country or in nature, in the company of friends and barbecue.

True gourmets believe that the most delicious kebab can be made only from lamb, but if you know how to marinate it, the dish will turn out very tasty in any case, no matter what kind of meat you use. However, pork kebab has long been recognized in many countries as one of the most delicious. But in order to cook it correctly, you first need to choose quality meat. Our article will help you do this.

How to choose the right meat for barbecue?

The pork neck has always been considered the most convenient part of the carcass for barbecue. The kebab from it comes out the most tender and juicy. But you don’t have to choose only the neck; you can try making kebab from pork belly or loin. The meat in these areas is also quite tender.

Pork shoulder or ham is fundamentally unsuitable for barbecue. Even if you professionally marinate this part of the carcass, the kebab will still come out a little dry.

When choosing meat, inspect it carefully from all sides. Take note that it should not contain too much fat. But do not choose meat that has no fat at all, as it moisturizes the kebab during heat treatment and prevents it from becoming too dry.

It is not recommended to take frozen pork. Not everyone knows how to defrost it correctly. This leads to the fact that the kebab comes out tough and rubbery. In addition, frozen meat is not always fresh and can significantly spoil the taste of the dish. E If you still purchased such meat, then you need to defrost it only in the refrigerator, at a temperature no higher than +5 degrees. Defrosting pork in the microwave is strictly prohibited.

When choosing meat, be guided by its appearance and smell. Fresh pork should have an even pinkish color and smell pleasant. If the meat has turned yellow or shriveled, it is better to look for fresher options.

Having dealt with the meat and choosing it correctly, we can move on to methods of marinating it. At the moment there are a great many of them. It’s impossible to remember everything at once, so in this article we’ll look at the most popular ways to deliciously marinate pork kebab.

Pork shashlik in kefir

The kefir marinade recipe makes the meat very juicy and tender. Kefir does not dry out pork, making it soft and flavorful. In order to marinate kebab in this way, you will need:

1.5 kg pork neck;

500 ml kefir 3%;

1.5 tsp. Sahara;

5 pieces of onions;

salt, seasonings to taste.

We wash the pork, drain the water, cut the meat into portions. Don't make them too small as they will become even smaller as they cook. After that, take two onions and chop them finely, pour them into the pan with the meat, add salt and pepper and mix. Then add kefir so that the meat is thoroughly soaked with it. But don't fill the pork completely! Add sugar and stir the contents of the pan. Cut the remaining onions into rings and place them on top so that the onions do not become soggy in the kefir. Let the meat brew for at least 10 hours, after which you can put it on skewers, not forgetting the onions, and cook over an open fire until cooked.

Shish kebab in wine

Pork marinated in red wine acquires a very pleasant aroma and sour taste, and when combined with your favorite spices, this dish will captivate you with its unsurpassed taste. In order to marinate meat in this way, you need the following ingredients:

1.5 kg pork neck;

300 ml dry wine;

5 pieces of onions;

salt, spices to taste.

Wash the meat thoroughly and cut into portions. We put all this in a saucepan, add salt, pepper, your favorite spices, and mix well. Leave the pork to sit at room temperature for 20 minutes. Then start pouring red wine over the meat so that it almost covers the kebab. Finely chop one onion and mix with the meat, then cut the rest of the onion into rings and place on top. Leave the kebab to steep for 10 hours in the refrigerator, after which you can put it on skewers and cook over an open fire.

Shish kebab in mineral water marinade

By marinating meat in mineral water, you will get a very tender and soft kebab, the taste of which will be remembered for a long time. This method is very simple, but no less effective. It is perfect for those who want to quickly marinate pork kebab. In order to do this, you will need:

1 kg pork;

500 g onions;

salt and spices to taste;

1 liter of carbonated mineral water.

First, cut the onion into large half rings, cover the bottom of the pan with it and remember it well so that it releases the juice. Salt is not necessary. Then, wash the meat and cut it into pieces, after which we send it to the onion. Mix all this and fill it with mineral water. Before this, add salt and spices at your discretion. Leave in the refrigerator for one hour, after which you can start cooking.

Pork shish kebab in mayonnaise

Marinating pork meat in mayonnaise is the most common and proven method. Mayonnaise significantly softens the meat and prevents it from drying out during cooking, and also gives the dish a very delicate taste and pleasant aroma. In order to marinate pork kebab in mayonnaise, you need the following ingredients:

1 kg pork meat;

300 milliliters of mayonnaise;

5 pieces of onions;

salt and seasonings to taste.

We wash the meat and cut it into pieces, put it in a pan, add salt and spices. Then we send it to infuse for 20 minutes. Pour all this generously with mayonnaise and mix again. Cut the onion into wide rings and place on top of the kebab. We put it all in the refrigerator and let it brew for at least 9 hours. After this, it is ready to fry.

Marinade for shish kebab with vinegar

By marinating shish kebab in vinegar, which adds a pleasant sourness to the dish, you get soft and tender meat that does not dry out when frying. To marinate pork meat this way, you will need:

1.2 kg pork meat

4 tbsp. l. vinegar

1 tsp. Sahara

3 pieces of onions

salt and spices to taste

Wash the meat and cut it into pieces, then add salt and spices, mix thoroughly and let it steep for 10 minutes. Cut the onion into rings and add to the pork. After this, dilute vinegar with boiled water in a ratio of 1:2, pour the resulting mixture over the meat, add sugar and stir it all. Leave to brew for 9 hours, after which the meat can be cooked over an open fire.

These are the main and most popular methods, using which you can properly and tasty marinate pork kebab. The result will certainly please you, and your dish will turn out incredibly tasty and aromatic!

During the picnic and barbecue season, pork neck kebab has always been especially popular. It is juicy, aromatic, easy enough to marinate, and also difficult to spoil. After reading our article, you will learn some really good marinades for every taste. Choose the one you like. Please yourself and your guests with delicious meat.

How to cook a classic pork neck kebab

Spring brings us not only warm sunny days, but also delicious juicy kebabs. Each of us, in anticipation of going out into nature, tries to marinate the meat as best as possible in order to amaze all our friends and loved ones.

That is why today we will tell you how to cook the most delicious, almost classic kebab. We will advise you on how to choose the right pork neck, tell you how to prepare the simplest marinade for barbecue, and also share with you many other secrets.

How to choose the right meat?

Every barbecue preparation, of course, begins with a trip to the market or to the store to buy meat. But many, even experienced barbecue makers, do not know how to choose fresh meat correctly, or what to look for when purchasing. And some don't even know which cut of pork is best. But today we will try to answer all these questions.

In order to cook shish kebab, pork neck or loin are best suited. The loin is a little more expensive in price, but is in no way inferior in taste. Only from these parts will you get a truly soft, juicy, low-fat kebab.

What can be said about fat? It shouldn't be much, but it should be there. You shouldn’t cut off every millimeter, otherwise you risk drying out the meat.

Of course, it is better to give your preference to chilled rather than frozen meat. If you have already prepared frozen meat for your kebab, then pay special attention to defrosting it. It is worth defrosting only at a temperature of about +5, in the refrigerator. This is the only way that meat has at least some opportunity to preserve its structure, nutritional properties, and taste.

If you buy chilled meat, make sure it is fresh. This means that it should be a uniform color, have a pleasant meaty smell, and there should be no mucus or anything else on it.

Ingredients for barbecue

Now that the meat has been selected, all that remains is to decide on the marinade and the necessary ingredients. As we wrote earlier, this article will focus on the classic marinade, which contains a minimum amount of ingredients, which means you can enjoy the meat taste to the maximum. So, to prepare pork neck kebab, the recipe for which you can find below, you will need the following products:

• pork neck – 2 kg;
• onions - 6-7 large heads;
• spices “For meat”, “For shish kebab” - 1.5 packs;
• salt, pepper - to taste.

We used store-bought spice mixtures, but you can easily replace them with cilantro, marjoram, basil, sage, paprika, ground coriander, nutmeg, etc. In a word, experiment! As spices, choose exactly those that suit your taste.

Cooking method

At the last, but most important, stage of the article, all you have to do is learn how to marinate pork neck kebab and how to fry it correctly. So, let's move on to the cooking method:

• The piece of meat must be washed well, cleaned of excess pieces of fat, veins, and films. After this, rinse and dry again.
• Cut the future kebab into approximately equal pieces.
• Onions, of course, also need to be peeled. Cut it either into thin rings (if you want to string it on a skewer later) or just into small cubes. The second option, by the way, is better. After all, this way the onion will release more juice, which means that the meat will become softer under its influence.
• Place the pork, onions and your chosen spices in one bowl and mix well. Cover with a lid and leave to stand for about 5 hours in a cool place.
• Clean the marinated kebab with your hands from excess onion (it will burn when frying), string it onto skewers.
• Place the skewers on the fire. Fry over medium heat for about 20-30 minutes until cooked through, turning constantly.
• All is ready! Serve the meat with fresh vegetables, pita bread and pickled onions.

As you can see, the recipe is very simple. But what delicious meat it turns out! Only with this marinade you will be able to taste the real taste of pork, and not additional ingredients. Enjoy the delicious barbecue and have a nice holiday.