Description
The recipe is a secret I learned in Abkhazia, many years ago. So today I share them with you. Help yourself.
Ingredients
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Pork
1.4 kg
-
Brew
150 ml
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Cognac
2 Tbsp
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Adjika
2 Tbsp
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Salt
1 tsp
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Sugar
1 tsp
Cooking
I always buy meat from the backyard, checked. Therefore, kebabs are not always prepared fresh, but always from the present village of meat, be it pork or lamb. Today cook a shoulder of pork.
Cut the meat into pieces of 40 - 45, in my experience, this is one of the acceptable sizes for meats on skewers for roasting on skewers. Mix in the cheese and season with salt. Add sugar.
Pour in the cognac.
Pour kvass. I use the true brew double fermented TM Ochakovo.
Stir to immerse all the meat in the marinade.
Leave in a cool place for at least 2 hours, during this time, the part of the leaven of the marinade soak into the meat.
To ignite the grill. How nice to look at safe open flames, enjoying this time with a glass of kvass Ochakovo.
Strung meat on skewers, evenly distributed into 4 - 5 pieces, consider the size of Your grill.
Fry over gray coals about 15 minutes - 20, turning to check the burned barbecue. Namely, in this pickling is often the case. The sweetness of sugar and alcohol caramelized, but that's what will give a nice crust, delicious blush, Packed and retaining all the juices.
Prepare the greens, pita bread and vegetables to feed all of the barbecue was ready. Barbecue from barbecue is very tasty. And kvass "Ochakovsky" will complement this idyll. Do not wait, get the skewers.
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