Kebab in “Mojito” Marinade

I have advised a very unusual recipe for barbecue in a “mojito” marinade. At first, he caused me big questions, but I tried to cook barbecue according to this recipe, and the taste of barbecue seemed to be quite interesting. Most of all, this onion marinade with lime and mint is suitable for those who want to get the familiar taste of barbecue with unusual flavours.

Ingredients

• Pork neck – 2 kg
• Onions – 1 kg
• Lime – 2 pcs.
• Fresh mint – 1 bunch
• White rum – 100 ml
• Black peppercorns – 1 tbsp (no slide)
• Allspice peas – 1 tbsp (no slide)
• Salt – 2 tbsp
• Sugar – 2 tbsp
• Mineral water

Directions

1. I start the preparation of the barbecue marinade with onions. As you know, there is not much of it in a barbecue. Cut 1 kg of onion into half rings.
2. Roll out two limes on the work surface so that they give off juice better. Cut the limes into a semicircle.

   

3. Put a handful of black peppercorns and the same amount of allspice in a mortar. We grind them so that they better give their aroma to the marinade.
4. We collect the marinade. To do this, place the onion and lime in a deep saucepan. Chop 1 bunch of mint with your hands and add it to the marinade. We also send 2 tablespoon. tablespoons of salt (I use coarse, but this is not essential) and 2 tablespoon. tablespoons of sugar. Add the previously prepared pepper. Pour in 100 ml of white rum. Mix the marinade.

   

5. Moving on to the meat. I will use a pork neck. I have 2 kg. I recommend not to grind the meat when cutting, then the kebab will turn out to be juicier. Of course, you should take into account that with such a slicing it will take more time for pickling, but the final result, I personally think, is better. I usually cut the kebab into cubes with a side of about 4.5-5 cm.
6. Place the pork in the cooked marinade and stir. Separately, I note that it is advisable to marinate the shish kebab in glass, ceramic or enamel dishes. However, I didn’t have such dishes at hand, so I marinated the meat in a metal stainless pan.
   Fill the meat with mineral water so that the water completely covers it. Leave the pork to marinate in the refrigerator for 8 hours.
7. We string pieces of meat on skewers. We light the coals in the grill. When the coals are covered with ash – it’s time to spread the barbecue on the grill.
   We fry the kebab on the grill for 20 minutes. Due to the presence of sugar in the marinade, the kebab must be fried very carefully, it can easily burn.

   

8. We serve ready-made kebabs on the table.

Bon Appetit!