Pork shish kebab in onion marinade
Источник фото: https://ru.123rf.com/profile_ruslan117
I have several recipes for marinade for barbecue, but I constantly read in the comments that the best marinade is salt, pepper and onion!
In this recipe, I decided to demonstrate exactly the ideal, according to most, kebab recipe. Salt, pepper, onion - and nothing. If we are preparing pork kebab, the best cut is the pork neck. To marinate shish kebab, I usually use onions in a 1:2 ratio, that is, for 2 kg of pork neck I will use 1 kg of onion.
Ингредиенты
Pork neck – 2 kg
Onions – 1 kg
Salt - to taste
Ground black pepper - to taste
To serve (optional):
Lavash thin
Onions (pickled or fresh)
Fresh greens
Рецепт
1. Cut the pork neck into pieces. The size of these pieces will determine how quickly the kebab is marinated and cooked, as well as how juicy it will turn out in the end. I recommend cutting the meat into pieces approximately 4-5 cm in size, no more.
2. Peel the onion and cut it into rings. Looking ahead, I will say that it is not so important to cut the onion into rings, because it is only used for marinating meat, and then thrown away. However, in my opinion, cutting it into rings is the easiest way.
3. Place the onion in a deep bowl or small saucepan. Add salt. Mash the onion with salt until it becomes completely soft and releases all the juice it contains.
4. Transfer the meat to an enamel (glass, clay or ceramic) bowl. Add salt and freshly ground pepper to the meat. Mix the contents of the marinating container so that the spices are evenly distributed over each piece of meat.
5. Add onions to the meat and mix them together. At the very end, press the meat with your hands to expel excess air. When marinating shish kebab, it will only interfere.
To properly marinate the meat, I recommend keeping it in the marinade for 3-4 hours.
6. An important point is that you should only put meat on the skewers. If there are also onions on the skewers along with the meat, then they will simply burn on the coals and the kebab will turn out to be less tasty
7. Light the coals in the grill. Do not rush to immediately put the kebab on the grill. Let the coals cool slightly and become covered with ash.
8. Place the kebab on the grill. While the kebab is grilling, it is important not to move away from it and carefully ensure that there is no fire in the grill. Otherwise, your kebab can easily burn. You also need to turn the skewers with kebabs quite often.
Pork shish kebab is fried over medium heat for about 20 minutes. After this, it will be completely ready and can be removed from the heat. To check the readiness of the kebab, you need to cut a piece of meat and make sure that it is completely cooked inside.
9. Serve the kebab on a plate, having previously placed pita bread on it. Top the kebab with pickled or regular fresh onions. You can add greens if you wish.
Bon appetit!