Pork Kebab (Express Marinade for Kebab)

by Editorial Staff

Soft, juicy and delicious pork kebab in just 30 minutes. No vinegar or mineral water. Marinate the meat with onions and kiwi. Kiwi perfectly softens meat, the main thing is not to overexpose it, otherwise, you can get a paste. There will be no obvious taste of kiwi, but there will be a pleasant light sourness and soft kebab.

Summary

Course	Main Dish
Servings (Default: 10)

Ingredients

Instructions

Cut the meat for the kebab into medium pieces (I use a pork leg).
Rub onions and kiwi on a coarse grater (or grind in a blender). Add onion and kiwi marinade to the meat.
Add your favourite spices (I use a shashlik mixture) and salt to taste.
Mix and leave the pork in the onion marinade with kiwi for 30-40 minutes for marinating, you can do it for a maximum of 60 minutes, otherwise, the meat will simply turn into pate.
We string pieces of meat on skewers.
Cooking pork skewers on charcoal, turning the skewers after about 20-30 seconds, until the desired degree of roasting.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.