Today we will tell in our recipes how to prepare a delicious shish kebab in the nature on a charcoal grill, and also we will offer an alternative variant of cooking a favorite dainties in the oven.
How to cook a delicious shish kebab from pork on a grill?
Ingredients:
- pork necks - 1,7-2 kg;
- onion bulbs - 1 kg;
- vegetable oil odorless - 50-75 ml;
- pepper freshly ground black - 2 pinch;
- Spices and spices for shish kebab - 20 g or to taste;
- large table salt - 10 g.
Preparation
For shish kebab from pork meat from the neck area of the animal is perfect. In the retail chain in some regions it is called "the pork neck", but more often you can hear another name - the neck. Such meat has a lot of fatty interlayers and not too fibrous, which contributes to the juiciness and softness of the dishes from it.
So, the selected meat is washed under running water, dried and cut into neat slices about five centimeters thick. Next a little about how to prepare marinade for shish kebab from pork. For this, first we clean and shinkle the rings with onion. After that, we add to the onion mass a large, freshly ground pepper, vegetable oil, without any scent, and a set of spices and spices for the shish kebab. The latter can be done independently, collecting together your favorite dry aromatic herbs and spices or buy it at special outlets in the market. We knead onion rings with additives and salt until the onion juice is separated, after which we spread them to the meat and mix thoroughly until the juices and spices are evenly distributed.
Now we have meat in the marinade on the shelf of the refrigerator, having covered it with a lid or with a film, and leave to marinate for at least a night.
To fry a shish kebab on a brazier is better on coals from fruit trees that will give to a dish a special aroma and taste. We have skewered meat on the barbecue with grilling coals and fry until the juice is transparent, periodically pouring the pork with water. Some gourmets prefer to sprinkle a shish kebab in the process of frying wine or beer, which gives the meat a peculiar zest.
How to cook shish kebab from pork in the oven?
Ingredients:
- Pork necks - 1.2 kg;
- pork fat - 250 g;
- onion bulbs - 350 g;
- coriander ground - 1 pinch;
- ziray ground - 1 pinch;
- turmeric - 2 pinch;
- red ground pepper - 1 small pinch;
- fruit of a lemon - 0,5 pieces;
- pepper freshly ground black - 2 pinch;
- large table salt - 10 g.
Preparation
As well as for the preparation of traditional shish kebab, we pre-mar the meat, cutting it into neat slices up to four centimeters. In this case, along with the meat, we slice thin slices also with pork fat. For marinade, we clean, cut bulbs with bulb rings and knead them with large salt until the juice is separated. After that, we spread the onion mass to the meat with bacon, add the juice of half a lemon, lay all the proposed spices and spices from the list of ingredients and mix thoroughly.
We send the whole structure to the oven, which must be preheated to the maximum temperature. Fry the shish kebab for about thirty minutes, periodically turning the skewers.