Pork Neck Kebab in the Onion-Tomato Marinade
by Editorial Staff
Ground onion and tomato acid soften meat well without taking away its juices. Pork neck cooked in such a marinade turns out juicy, tasty and deliciously golden (thanks to the tomato). You can cook this kebab both in the oven and over an open fire.
Cook: 8 hours
Servings: 4
Ingredients
- Pork (neck) – 800 g
- Onions – 400 g
- Tomato paste – 3 tbsp
- Ground black pepper – 1/4 teaspoon
- Salt to taste
- Vegetable oil – to taste
Directions
- Chop the onion using a meat grinder or blender with long knives.
- Cut the meat into 5-6 cm pieces.
- I recommend marinating the meat in an onion marinade in a double plastic bag so as not to smear this fragrant marinade on the dishes. So, put the ground onion into a double plastic bag, add tomato paste and black ground pepper there, mix.
- Put the meat in this marinade, release all the air from the bag and tie the bag with a tight knot.
Stir well to make the meat with the marinade “make friends” and refrigerate for 5-8 hours. - Remove the meat from the marinade (it is not necessary to shake the onion thoroughly from the meat). Place the pieces of meat on a skewer. Place the skewers on the sides of the baking sheet. Sprinkle lightly with vegetable oil and sprinkle salt on all sides.
- Place the kebabs in an oven preheated to 200 degrees for 25-30 minutes.
Bon Appetit!
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