Every nation, and, perhaps, every family has its own recipe for making barbecue. Cooking methods sometimes differ significantly. Pickled in vinegar or mayonnaise, wine, beer, kefir, sour cream, or simply roll in spices. However, the most commonly used marinade is vinegar and mayonnaise.
It is necessary
-
- 2 kg pork
- better to take the neck,
- 4 medium onions
- ground red and black pepper,
- bay leaf 6-8 pcs,
- table vinegar 3% 1.5 l (recipe number 1),
- mayonnaise 500 g (recipe number 2).
Instructions
Step 1
Recipe number 1:
Marinade:
1. Take a piece of pork, cut into large pieces 5x5 cm.
2. Cut the onion into rings 0.5 cm thick or a little thicker.
3. Place pieces of pork on the bottom of a deep enamel saucepan, salt and pepper with black and red pepper.
4. Put the onion on top and very carefully, so as not to break the onion rings, stir your future kebab.
5. Add bay leaves and black peppercorns if desired.
6. Pour vinegar so that the meat is completely hidden.
7. Press for 5 hours, ideally marinate overnight.
Step 2
Bonfire or brazier:
1. Wait until the wood is completely burned out and turns into coals; you cannot fry the kebab over an open fire.
2. Place marinated cuts without onions (they can burn) along the grain of the meat, close to each other.
3. Do not throw away the marinade! It will come in handy for you to spray the kebab.
4. Rotate the skewers no more than 3-4 times during the entire cooking, you run the risk of overdrying it.
5. You can check the readiness of the kebab by making an incision; the meat should be juicy and free of blood. If the juice is pinkish, then the kebab is not quite ready, put it back on the coals and wait a little.
Step 3
Recipe number 2:
Marinade:
1. Place large pieces of meat in a container with a lid
2. Cut the onion into rings about a centimeter thick
3. Season with salt and pepper (sometimes ready-made spice mixes are used for kebabs).
4. Pour in mayonnaise and mix thoroughly.
5. Refrigerate for 24 hours.
Step 4
Cooking:
1. Shashlik is fried on coals in the same way as in the first case.
2. It so happens that they are going to go to nature, but the weather prevented. Do not be upset, your meat will not be lost. Just roast your kebab at home in the oven. To do this, string pieces of meat mixed on wooden sticks or, if available, special skewers for the oven.
3. Leave on for 30-40 minutes at 230-240 ° C.
