So we waited for warm days. Everyone for May Day, everyone for a picnic! And what a picnic without a barbecue?  

Summary

Ingredients

• Meat (lamb, pork) – 1 kg
• Dry red wine – 300 ml
• Bulb onions – 5-7 pcs.
• Ground red pepper – 1 pinch
• Ground black pepper – to taste
• Salt to taste
• Bay leaf (optional) – 1-2 pcs.

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Instructions

1. Wash and dry the meat.
2. Cut the meat into pieces.

   

3. Place the meat in a bowl.
4. Peel the onion, wash, cut into half rings.
5. Salt and pepper the meat.
6. Add onions to the meat.
7. Mix the meat well and thoroughly. Leave on for 15 minutes.
8. Pour in red dry wine and mix well again. Wine barbecue marinade is ready.

   

9. Leave the marinated meat at room temperature for 1 hour, then refrigerate for 10 hours. (Meat will marinate faster if left at room temperature for 3-4 hours.)