Pork Mini Kebab
by Editorial Staff
Original recipes for mini-kebabs help to diversify this dish and prepare mini-kebabs at home. According to this recipe, pieces of meat are marinated with lemon juice, wine and spices, including fennel seeds, with their pleasant dill-aniseed aroma. Pork kebabs are small, and therefore fried in a pan quickly enough.
Cook: 1 hour
Servings: 4
Ingredients
- Pork meat (lean) – 500 g
- Garlic – 5-6 cloves
- Red hot pepper (flakes) – 1 teaspoon. (or less to taste)
- Ground fennel seeds – 1 teaspoon
- Paprika – 1 teaspoon
- Lemon – 1 pc. (juice and zest)
- Parsley (chopped) – 3 tbsp
- Dry white wine (ideal sherry) – 1-2 tbsp
- Olive oil – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Soak small wooden skewers in cold water for half an hour. Cut the meat into pieces about 2 cm in size. Finely chop the greens. Grate the lemon zest and squeeze the juice out of the lemon.
- Toss in the spices, crushed (minced) garlic, lemon juice and zest, wine, olive oil, herbs, salt and pepper. Add meat, stir and marinate for at least 30 minutes.
- After that, string the pieces of meat on skewers and fry the mini-skewers in a well-heated skillet for 10-15 minutes, turning often. Leave the finished pork skewers for 10 minutes, and then serve (with salad, herbs, etc.)
Bon Appetit!
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