Pork Kebab Marinated in Tomato
by Editorial Staff
Each culinary specialist probably has his own secret recipe for making the most delicious barbecue. I want to share my recipe for marinating pork kebabs in tomato sauce. You will definitely like it.
Cook: 10 hour
Servings: 10
Ingredients
- Pork (pulp) – 2 kg
- Bulb onions – 2 pcs.
- Tomato paste – 2 tablespoons with a slide
- Fresh herbs (dill, parsley, cilantro, basil) – 1 bunch
- Ground paprika – 1 tablespoon
- Hot red pepper – to taste
- Ground coriander – to taste
- Ground black pepper – to taste
- Salt to taste
Directions
- Finely chop the greens.
- Peel and cut onions into half rings.
- Cut the meat into pieces about 2×2 cm in size and place in a deep bowl. Add chopped onions and herbs. Add spices and tomato paste. Pour in about 1 glass of cold water and mix well. BUT! No need to salt! Salt draws juice out of the meat, and the meat can end up dryish. It is better to add salt about 2 hours before cooking the kebabs. It is best to keep the meat in tomato marinade overnight.
- String the meat on skewers, pressing tightly against each other, so the kebab will be juicier.
Fry the shashlik on hot coals, avoiding direct flame, constantly turning over.
The readiness of the pork kebab can be checked (after 10-15 minutes) by making an incision on the largest piece – the juice should be transparent, there should be no pink shades on the cut.
Serve the kebab with fresh vegetables and tomato sauce.
Bon Appetit!
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