The smell of kebabs makes you want to bite your teeth into a tender piece of meat and, burning with hot juice, inhale the aroma of wood smoke. The taste of the meat depends on how it was marinated. Meat for barbecue should be taken only fresh, so that the barbecue does not turn out to be dry and tough.
It is necessary
-
- Pork pulp
- onion
- tomato paste
- kefir
- mineral water
- adjika
- red and white dry wine
- coriander (cilantro)
- parsley
- salt
- red and black pepper
- pan.
Instructions
Step 1
Cut the pork pulp into large pieces across the fibers so that it is convenient to string the meat on a skewer. Peel the onions. Prepare a container in which you will soak the kebab.
Step 2
Chop the onion into rings. Place the meat and onion rings in a saucepan in layers, with onions on top. Prepare the marinade. Mix dry red wine with sweet tomato paste, add coriander, red hot pepper, black pepper and salt. Pour the marinade over the kebab meat and set in a cold place for two hours. After two hours, remove the saucepan and stir the marinade until the meat is evenly soaked.
Step 3
Pass the onions through a meat grinder. Layer the meat and chopped onions. Fill the layers with adjika mixed with vegetable oil. Let stand in the cold for an hour. Stir the layers and let the meat stand still, marinate.
Step 4
Chop the onion into large rings. The onion should be slightly less than the meat. Put in a container a layer of meat, a layer of onions and a lot of herbs, which you can tear with your hands, a little salt. Thus, layer all the meat, the top layer should be onion. Pour white dry wine and put in a cold place to marinate. 1 hour before skewering the meat, add more salt and stir in the marinade.
Step 5
Layer the meat, finely chopped onion and cilantro in a saucepan. Pour in tomato juice and salt, set to marinate.
Step 6
Put a layer of meat and a layer of onion in a saucepan, salt, add hot red pepper. Arrange the sliced tomatoes and drizzle with lemon juice or wine vinegar. Alternate layers until you run out of meat.
