Before you start frying the kebab, you need to marinate it. It is best to cook pork neck shashlik, then the meat will be more juicy and tender. You should not cook kebab from carbonate or ham, otherwise it will be lean and tough.
It is necessary
-
- Meat
- marinade
- saucepan
- brazier
- coals
- ignition
- skewer
- knife.
Instructions
Step 1
The easiest way to marinate a kebab is to soak meat with vinegar, salt, pepper and onions. Meat marinated in vinegar is very soft, but very often has a too strong vinegar smell. Instead of vinegar, you can add citric acid or pomegranate juice. The amount of ingredients used depends on the weight of the meat and individual tastes.
Step 2
Kebab marinating is always based on the use of onions. The most optimal amount of onion should be as much as meat. The onion does not need to be chopped, it is best to cut it into rings.
Step 3
The meat is cut into large pieces, about 4cm by 4cm. Small pieces of meat will burn quickly.
Step 4
Chopped onion must be mash with hands until juice forms. This is necessary so that the kebab is well saturated with onion juice and becomes aromatic and soft.
Step 5
A layer of onion is placed at the bottom of the pan, and peppermint is laid on top. Next - a layer of greens, again onions and meat. The last layer should be onions. Everything is poured with cooked marinade, and pressed tightly with a plate. You need to put oppression on the plate so that the juice appears, and the meat is better infused. The marinating time is approximately 12 hours in the refrigerator.
Step 6
When the meat is marinated, and the fire has already burned out to coals, then you can start stringing the kebab on skewers. It is best to use skewers that are flat and long so that the meat can be turned over comfortably. The meat on the skewers should not hang to avoid scorching.
Step 7
You need to check the readiness of the kebab by cutting the meat with a knife. If the juice is oozing red, then the frying must be continued. If the crust is already ruddy and there is no pink juice, then the kebab is ready.
