the cut is not very high fat content. If the meat from this place the animal is fried
or baked in one piece, this dish is called carbonade. We
cut it into pieces for barbecue and pickle onion marinade with a large
the amount of spices. Thanks to onion juice the meat is ready shish kebab turns out
juicy and flavorful, but it’s important not to overdry over the coals.
- Pork 1400 g (tenderloin)
- Onion 5 PCs
- Ground black pepper 2 tbsp
- Seasoning hops-suneli 2 tbsp
- Adjika dry 2 tbsp
How do we prepare a shish kebab from pork lumbodorsal cut? If we see that it is necessary, remove with a knife or pollution even my meat. Then dry it with paper towels.
The pork is cut into cubes weighing 70-80 g onions after purification on semi-rings or quarters of the rings. Mix the meat with onion and massage with your hands for a few minutes.
Pour dry seasoning, Khmeli-suneli, pepper black pepper.
Mix meat, onions and spices and leave in the room for 30 minutes. Can longer hold, but in the fridge. In this case, take out the meat from the fridge in advance before cooking that it has acquired the room temperature.
Marinated meat strung on skewers, removing the onion slices. We don’t need them, because they will scorch.
Set the skewers on the grill at a distance of 8-10 cm from the coals.
Fry, every thirty seconds-a minute, turning the skewers. In 7-8 minutes the meat is ready.
Remove meat from the skewers with a knife on a dish and serve. Eat immediately with vegetables, herbs, pickles, bread. Favorite beverages are welcomed. Lots of fun and a great meal! Be healthy!