Cut the meat in cubes of about 4*4 cm. Onion cut into half rings, lightly grind salt and mix with meat. Seasoning for a shish kebab I take on the market, where it is more fragrant than in packs. A handful of the seasoning mix with the meat, sprinkle with salt. Tomato juice I use home canning, it without salt and without sugar. Pour the juice over the meat, stir. Juice should be enough that the meat was almost completely covered them. Of the many tested variants of marinade this all came to taste our family. The meat will be soft and not sour.

Firewood for barbecue take birch or fruit trees, so as not to spoil the taste of the meat.

The coals are ready, take the meat on the skewers, put close to each other.

The process has begun... don't forget to turn the meat. Thanks to the tomato juice meat takes on a beautiful pinkish color. Periodically the embers you can sprinkle some water if necessary.

Someone taking pictures, and someone already eats!

The kebab is good any vegetables, sauces and sauce are homemade. Bon appetit!