Classic Pork Kebab

The season of picnics and summer cottages is already open, so when, if not now, it is important to cook a juicy and aromatic barbecue. I suggest not to deviate much from the classic kebab recipe.

Servings: 4

Cook: 3 hours

Ingredients

• Pork (preferably neck) – 1.5 kg
• Vinegar essence 70% – 2-3 teaspoons in a glass of water
• Onions – 0.5 kg
• Spices (a mixture of coriander, paprika, red and black pepper, turmeric, mustard powder, nutmeg, basil, cumin, rosemary, bay leaf) – 2-3 tbsp
• Salt – 0.5 tbsp

Directions

1. First of all, we prepare the meat for marinating. It should be at room temperature, so we put it out of the refrigerator in advance. Before cutting, be sure to wash.
   We cut the meat. Ideal pieces are about 5×5 cm, or so. We put it in a plate convenient for pickling so that it is convenient to mix all the ingredients.

   

2. Next, let’s cut the onions. In general, it seems to me that onions in the marinade play almost the main role, after meat, of course. Onions saturate the meat with their juice, making it extremely tender. Cut the onion into thin half-rings and add to the meat.
   Advice: if there is not enough onion or if you want a juicy kebab – then three onions on a grater. You will need a bow 2 times less!
3. We fall asleep with pre-prepared spices, for a total of 1.5 kg of meat, it takes about 2-3 tablespoons without a slide.
   Fill with a vinegar solution. Vinegar is an additive for an amateur, someone adds 6% vinegar, someone adds all 9%. I like the solution weaker, it does not give a sharp vinegar taste. By the way, vinegar can be diluted with mineral water. It is good if there is not enough time for pickling, bubbles speed up the process.
4. Then we mix everything, do not hesitate to mash the meat and onions. Cover the cup with cling film and leave to infuse for a couple of hours. I put it in the refrigerator.

   

5. As soon as the meat is marinated, we string it on skewers, it is desirable that the pieces are located close to each other and have the most similar size – this is important for uniform cooking.
6. Kebabs on skewers. The coals are ready. Time to fry. I recommend turning the meat over not very often so that it does not lose its juiciness, but also not very rarely so that you do not have to eat coals. Well-marinated pork kebab is cooked very quickly – 15-20 minutes.

   

7. Ready-made kebabs combined with fresh vegetables and pickled onions are the perfect summer meal. Pork skewers can be served.

Bon Appetit!