Pork is considered an ideal meat for classic shish kebab because of the sufficient number of fat layers that provide excellent juiciness. A suitable piece is a pork necklace, minimally involved in movement, and therefore the dish will turn out to be especially tender regardless of the time spent in the marinade.
How to cook a delicious shish kebab from pork on a grill?
Ingredients:
- kefir with a low percentage of fat content - 55 ml;
- pork - 490 g;
- cumin, pepper - 15 g each;
- paprika - 25 g;
- garlic cloves - 5 pcs .;
- onion - 65 g;
- parsley - 1 small bunch.
Preparation
Pound the garlic clove with a pinch of salt in the paste, add the spices and yogurt, pour the mixture into chopped pieces of pork. Next, send chopped parsley and onion, cut into large rings. Now mix thoroughly, thoroughly stir the meat, rubbing the marinade into pieces, and put in the refrigerator for 2 hours.
After the time has elapsed, proceed to frying the shish kebab over the smoldering coals, pre-stripping the pieces on the skewer. Readiness can be checked by cutting meat: if the juice that flows out of it is transparent, the dish is ready.
How to cook a juicy and soft shish kebab from pork?
Ingredients:
- pork (you can mix the kidney and the neck) - 3 kg;
- large onions - 4 pcs .;
- lemon - 2 pieces;
- spices and fragrant herbs;
- dry basil - 25 g;
- mineral water - 450 ml;
- coriander seeds - a small pinch.
Preparation
Rinse the meat well, cut into small pieces and size into a saucepan. Onions must be peeled, cut into large rings, sprinkled with salt and mashed by hand.
Lemon wash, dry and cut into slices. Then add the onions and lemon to the meat, squeezing out the last juice. Pour the pork with the cooled mineral water, stirring the meat with spices, cover with a plate and determine under the press. Remove the future shish kebab for about 3 hours in the cold marinate.
Now string the pieces and onion rings on the skewers and fry in a traditional way over smoldering coals to a ruddy crust. Ready to shish kebab in a deep bowl and serve hot.
How to prepare marinade with pork vinaigrette?
Ingredients:
- tomato sauce or ketchup - 120 ml;
- Worcestershire sauce - 60 g;
- brown sugar - 20 g;
- apple cider vinegar - 40 ml;
- Dijon mustard - 20 g;
- paprika 75 g;
- Oregano, cumin - for 15 g.
Preparation
Mix in the saucepan first all the dry spices with sugar, adding mustard, tomato sauce and wooster, mix thoroughly and pour apple cider vinegar. Place the dishes over medium heat. After boiling, the marinade needs a little grating (5 minutes will be enough), and then remove it from the heat, completely cool and mix with pieces of pork. Leave meat in the marinade for 2 hours (no more), after which you can safely proceed to roasting.