Description
What could be more delicious shish kebab or, as it is called in Georgian "mtsvadi" on the nature!!!) For this recipe prepare the marinade for a very long time in our family, and always turns out delicious! On the website a lot of recipes for this delicious but this I have not found...PS I hope that didn't get through...
Ingredients
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Pork
3 kg
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Onion
5 piece
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Salt
3 Tbsp
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Black pepper
35 piece
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Bay leaf
10 piece
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Vinegar
5 Tbsp
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Sauce
5 Tbsp
Cooking
First wash the meat. For barbecue I took the pork, and to be more precise, the pork neck, weighing 3 kg, a small amount of fat gives juiciness of the kebab!
And cut into pieces a La carte.
Now prepare the marinade: for him, I need onions, wine vinegar, Bay leaf, table salt large and Adygei salt, black peppercorns.
5-6 large onions cut in rings and put in the prepared meat.
Then add about 2 tbsp of coarse salt with a slide, 1 tbsp Adygei salt, Bay leaf pieces 7-10, black pepper 30-35 PCs. finally, wine vinegar...it will need about 5-6 tablespoons.
All carefully stir, cover with a plate and on top put the load, put in cool place to marinate for at least 2 hours, but better to do it at night.
Now prepare the coals for cooking shish kebab.
The meat is put on skewers.
When the coals are ready, lay the skewers on the grates and watch, that there appeared a fire in the fire pit. In order to keep the meat from burning and remained juicy and not dried out periodically, as needed, gently sprinkle the meat out of the bottle (through the lid with holes) with a mixture of water and vinegar, at the rate of 1 tbsp vinegar per liter of water, and the meat will be soft, and the fire will not flare up.
When the meat is browned...you will see and feel the smell of the barbecue is ready! About how delicious it is, and say no! =)
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