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

  1. 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.
  2. 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.
  3. 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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