In the evening, during the day, my husband had pickled meat. 2 kg of meat took 3 large onions.

Meat cut into small pieces (to be inserted on skewers), salt, pepper, onion cut into half rings, put in a Cup with the meat and knead by hand. To make the marinade: 1.5 tbsp vinegar diluted in 100 ml of cold boiled water, pour the meat and knead thoroughly with your hands. Marinate meat prefer only vinegar to then was the most delicious spirit of the barbecue. To close the Cup cover and remove until the next day in the fridge.

The next day, properly preheat the oven and while the oven heats, let the onions marinate. To do this, cut a couple of onions, some green onions, salt, pepper, add the lemon juice, or a little vinegar.

Meat is skewered on bamboo skewers, which should be pre-soaked, so they have not burned in the oven. Pieces of meat should not tightly strung, and, most importantly, the final piece must be fat.

Bake the kebabs we will be on the grid. But before you put them on the grill, prepare the baking tray, which should be directly below the grille. To do this, fasten a couple of sheets of foil, it carpeted the tray and randomly placed on the foil a few pieces of thinly sliced bacon.

Now on a baking tray lay the grill, put it on the kebabs so that they are not touched, and push all this "design" in the oven which should be preheated to 250 degrees. As cooking kebabs on the foil will begin to drip juice first, then vtaplivanija fat. The top of the kebabs will rapidly parch, while the bottom, due to the reflective characteristics of the foil, this intensive roasting will somewhat lag. Gradually spreads over the foil, the fat that we previously put on it thin slices will contain "premature" the smoke of kebabs dripping with fat. This is something we need, because as soon as the top Zabolotets, once we turn over the kebabs crispy side down and wait for the moment when, finally, the bacon on the foil will give the smoke. It will happen fast enough. To prepare a total of 20-25 minutes max, don't overdo and do not desiccate the meat. The meat should be juicy. As soon as the bacon will give the smoke, and the bars with barbecue, and a baking sheet with foil must be removed from the oven. And MOST IMPORTANTLY, how to take the meat for the barbecue? Take preferably pork ribs with layers of fat (ask to the seller You get them from chopped)and between the ribs you can alternate pieces of flesh(some of the tenderloin), this kebab is always juicy! (tested many times) If you take only the tenderloin, but still lean (some often make this mistake) - the meat will be dry.

Ready kebabs can be spread on a dish, abundantly covered with prepared onions. Other vegetables and herbs each adds in its sole discretion.