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.
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.
Ingredients
Print Recipe
Pin Recipe