Managed a kebab or not - depends on 70% (author's opinion :) ) from the meat. For barbecue, you should take the pork “the neck.” And don't listen to anybody!!!!!!! Neither the sacrum nor the more tenderloin for barbecue cooking is not suitable. Because only from the neck shashlik is juicy. And all the excess fat (if the fat neck) will drain into the fire. Choose the meat should be soft. To find out: the meat should be pierced (preferably a finger, not a knife, as offered by many sellers :)). In "worthy piece" finger will go like butter. So, when the meat is bought it should still manage not to screw it up. Ie properly prepared (and this is 20% of the success of our BBQ). You should marinate meat a day and no more,and it's going to ruin.

Meat should be cut into small pieces, onion cut into rings with a thickness of about 0.5 cm, a lemon cut into thin rings. Put everything in a saucepan or Vero, add the seasoning for shashlik (to taste), all mix well and cover with mineral water so that water covered the meat slightly, stir again, cover the small and at the top put the heaviness.

Strung meat on skewers should be mixed in with the onions so the onions will burn and become Golden.

And still have 10 %: delicious kebabs is well toasted kebabs. The fry should on coals, constantly turning to fry on all sides.