Pork Barbecue Marinated with Garlic

The following reasoning crept into some thoughts about the composition of the marinade: pork, pork and garlic – in 100% of recipes for baking and roasting pork, garlic is present as a matter of course. And only practically no one ever puts it in a shish kebab. Let’s sweep away misconceptions and cliches!

Ingredients

Pork (ribs) – 2 kg
Garlic (he will be a taste modulator today) – 1 large head
Parsley
Marjoram
Freshly ground black pepper
Mineral water, highly carbonated – 1 glass

Directions

Chop the greens, chop the garlic as small as possible (well, I did not add garlic to the pieces of barbecue … although I could). Add marjoram and pepper. Who wants to salt – let its salt, I personally salt already on the grill. Fill the meat with a glass of highly carbonated mineral water.
I recommend wiping the skewers with onions so that the taste of iron does not spoil the barbecue scale. For those who do not know – we just skewer the onion and run it back and forth several times along the entire length.
Well, everyone determines the degree of readiness for himself. You just have to take your time and do not throw the kebab on too hot coals. Bones can turn black a little when frying.

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