Pork loin Kebab on the Bone, in Armenian
by Editorial Staff
In this recipe, I will demonstrate how to marinate and cook a kebab. It will be a pork loin shashlik on the bone, in Armenian. If you consider a pork neck kebab too fat, then this kebab is noticeably leaner. It should immediately be noted that it is less juicy. Personally, I love it and for a change, I recommend trying it!
Ingredients
- Pork loin on the bone – 4 kg
- Onions – 1.5 kg
- Dried basil – 2 teaspoon
- Ground sweet paprika – 2 teaspoon
- Ground red hot pepper – 0.5 teaspoon
- Freshly ground black pepper – to taste
- Salt to taste
- Lavash thin
- Pickled onions
Directions
- The meat must be checked for a film on the inside of the ribs. If present, the easiest way to remove it is with a teaspoon. We just run the spoon under the film with the backside, hook it up and remove it. If this is not done, then, firstly, it will interfere with the marinating of the meat, and secondly, in the finished kebab, it will be quite tough.
- Cut the meat into steaks along the ribs. It should turn out that there is one rib in the middle of each steak. If you do not know how to butcher meat, or you have no desire to do it, just ask the butcher to carve the loin into steaks upon purchase.
- Chop the onion. I will cut it into half rings, for me personally this is the easiest way. You probably noticed that for 4 kg of meat, I took only 1.5 kg of onions. Let me explain why. If you marinate the meat for a long time, as I will, then do not use too much onion so that it does not give an unpleasant smell to the meat. However, if in your case the meat will be marinated for several hours, then, on the contrary, take more onions. Onions must be salted and mash a little so that they begin to release juice.
- Place the meat directly on top of the onion. Sprinkle it with sweet paprika, dried basil, red hot pepper and freshly ground black pepper on top. We distribute the spices evenly over the entire surface of each piece of meat. Turn the meat over and repeat the same procedures on the reverse side. Please note that if the meat is on the onion, then the spices that do not get on the meat will get on the onion and still remain in the marinade.
- We spread the meat and onions in layers in a pickling container (glass, ceramic or enamel): the first layer is the onion, then we simply alternate the layers.
- The last layer must be the onion – it is necessary that each piece of meat adjoins the onion on both sides. We leave the kebab to marinate. The minimum time to marinate this kebab is 4 hours, but it will be much better if you do as I do and leave it to marinate overnight.
- We remove pieces of meat from onions. It is important that the meat does not have onions at all, otherwise, it will burn during cooking, and the meat will receive a not very pleasant bitter aftertaste. We put pieces of meat on skewers. Try to have your rib bones on one side on each skewer, so it will be much more convenient to cook the kebab on the grill.
- When the coals in the grill flare-up, they need to be allowed to cool slightly so that the kebab does not start to burn from the excessively high temperature. To understand that the temperature of the coals is optimal, hold your hand over them at the height at which the meat will be fried, for at least six seconds. If you succeed, then you can spread the meat on the grill.
- It is difficult to say the exact values according to the time of barbecue preparation. Much depends on the temperature of the coals, how thick your pieces of meat are, and how often you turn them over. Usually, it takes 15-20 minutes to cook this shish kebab. The main thing to remember is that the loin itself is quite lean meat, so be careful not to dry it out.
- To serve pork loin skewers, I use a cutting board: I put a sheet of pita bread on it, and I put skewers with skewers on it. Serving barbecue in Armenian with pickled onions.
Bon Appetit!
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