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.

Summary

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

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Instructions

1. Rinse the pork and cut into roughly 5 cm × 5 cm pieces. Place in a large bowl suitable for marinating.
2. Cut the onions into thin half-rings and add to the pork. Alternatively, grate some onions instead for extra juiciness.
3. Add the spice mixture and salt to the bowl. Dilute 2-3 teaspoons of vinegar essence in a glass of water to make the vinegar solution, then pour it over the meat. If preferred, substitute mineral water for part of the water.
4. Mix everything thoroughly, pressing the meat and onions together to fully combine. Cover with plastic wrap and refrigerate for at least 2 hours.
5. Thread the marinated pork onto skewers, arranging pieces close together and ensuring roughly similar sizes for even cooking.
6. Heat the grill to medium-high heat. Grill the kebabs for 15-20 minutes, turning every 4-5 minutes to cook evenly while maintaining juiciness. The pork is cooked when it reaches an internal temperature of 63 °C (145 °F).
7. Serve hot.

Bon Appetit!