Classic barbecue pork

Description

The season of picnics and summer is considered open, so, no time like now, actually cooking juicy and flavorful kebab. I strongly suggest not to deviate from the classic recipe, because, as they say, the best is the enemy of the good. Do not abuse the fantastic recipes, not to leave the company of fans of skewered vegetables.

Ingredients

Pork

1500 г
Onion

500 г
Vinegar essence

3 ч. л.
Spices

3 ст. л.
Salt

0,5 ст. л.

Cooking

Barbecue is not just a passion, it is a science, where there are pros and apprentices. They say that as plov, shashlik should be cooked by a man, the meat should feel the grip and temper, figuratively, of course. But I'll try.

First prepare the meat for marinating. Meat should be room temperature, so put it out of the fridge in advance. Be sure before cutting my meat. When cutting it is very important that the pieces was not large and not small, because in the first case we risk to do not roasted inside and dry outside barbecue, and the second just dry. Perfect pieces – somewhere 5x5 cm or so.

Let us further cutting onions. Actually, I think that the onions in the marinade plays almost the main role after the meat, of course. It permeates the meat with its juice, making it extremely gentle. Cut onion into thin half-rings and add to the meat. LITHIC - if Luke or want a little more juicy kebab – then bow three on a grater. Onions need less than 2 times!

Fill pre-cooked spices, a total of 1.5 kg of meat takes about 2-3 tablespoons without slides. Pour vinegar solution.

Then mix everything, do not hesitate MNU meat and onions. Cover the Cup with cling film and leave to infuse for a couple of hours. I put in the fridge, although my grandmother always left the meat on the holiday table in the pan, ahead of questions, I will say it was amazing, the taste of childhood, so to speak.

Once meat is marinated, strung it on skewers, it is desirable that the pieces were located close to each other and had the most similar size is important for even cooking. Skewers, I personally use wood as they are convenient for cooking, and for recycling, so in the question of hygiene is also a plus.

Kebabs on skewers. The coals are ready. Time to roast. I recommend to turn the meat very often, so it doesn't lose its juiciness, but not very rare to not have had the embers. Well marinated meat is cooked pretty quickly – about 15-20 minutes.

A ready shish kebab combined with fresh vegetables and pickled onions - the perfect summer dish. Bon appetit!

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