Barbecue "Timeout"

Description

The recipe for this kebab was elicited my sister the chef of our Dnepropetrovsk club "Time Out&a mp;quot;. In fact, without further ADO, I called him. The meat will be perfect for those who love barbecue with a minimum of spices. In General - help yourself!

Ingredients

Pork

800 g
Onion

8 piece
Salt
Black pepper
Bay leaf
Dry white wine

100 ml
Soy sauce

4 Tbsp
Vegetable oil

4 Tbsp

Cooking

Four onions cut into half rings

Slightly potseluem and well preminium hands, so they let the juice.

For barbecue, I chose the neck. Thanks to the thin strata of bacon skewer comes out very juicy. Just the two of us, so I took only 800 g. it was enough to two times to fry a shish kebab. If the company more - and take more meat.

The meat I cut these wedges about 3 cm thick and 5 long.

This form of the pieces will, on the one hand, to make them large enough, on the other hand, will allow them to quickly fry.

The meat is slightly potseluem. Potseluem without fanaticism. The meat should be slightly salted insufficiently. Below will explain why. Add freshly ground black pepper and onion. All mix well.

Four onions, cut into fairly thick rings. About 7 mm. we will later string on the skewer to the meat.

Arrange the onion on the bottom of the container, which will marinate meat. The top layer of meat, a Bay leaf. Again onions, meat, etc. the Last layer of the onion. That's the whole marinade. The meat should marinate in the refrigerator at least 12 hours a day (with the second batch I did came out). By the way, this marinade is low-quality meat "can mask".

While preparing the coals, make dressing.

Since I was cooking in two stages, and the dressing was prepared twice from the half listed in the ingredients. Take a white dry or semi-dry wine.

Adding soy sauce

And vegetable oil.

All is well bring down the silicone with a brush into the emulsion.

By that time the coals will come. Take the meat and onions on the skewer.

Fry on coals, periodically lubricating dressing. So I came to the place where it becomes clear why the meat when marinating do not need much salt. In the present dressing salt soy sauce. And it's not that bad. The fact that the salt draws the juice of meat, and it can get dry. Then we salt it a little, and in the process of making "doculive" dressing with soy sauce.

And don't forget to turn naturally. By the way, thanks to the shaped pieces, which I described above, this fried kebab literally 15 minutes.

And this is the next day. The onions, which is not included on the skewer, I toasted on the grill. The bow also I oiled dressing. Turned out incredibly delicious!

Then there's the guest complained of the smell. Try to see him in the grass :)

And it is our flavored kebabs! Plus they are that good then the taste of the meat, and the dressing gives it an interesting note. Bon appetit

And with the holiday of Ivan Kupala all! PySy: by the Way, my husband is cooking this meat only firewood chopping. All the rest of the marinating bonfire (http://www.povareno k.ru/advice/show/386 /) and actually roasting is my job. So that not only the boys a barbecue to cook :)

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