Pork kebab has long been a classic. This is a great dish for outdoor recreation with friends and family, as well as get-togethers at home in good company. Cooking it is not at all difficult, but eating is one delight.
It is necessary
-
- pork;
- salt and spices to taste;
- brazier;
- skewer or barbecue grill;
- firewood or coal.
Instructions
Step 1
Prepare the meat. To make the shish kebab more juicy, the meat for it must necessarily be not very fatty and fresh. It is best prepared with entrecote. Cut the meat into small, even pieces of 4 x 4 cm. Then fold into a suitable sized saucepan.
Step 2
Marinate it. Marinade depends solely on individual preferences. But to make the meat softer, do not add onions and vinegar to the pork. They make the kebab rougher. The best thing is to just salt it and season with barbecue spices. Refrigerate the meat and marinate for at least two hours.
Step 3
Light a fire. To do this, you can use dry sticks or special charcoal. Having decided to make a fire out of wood, first light it with small branches, and when they are well lit, add large pieces of wood. Since the meat is not roasted on the fire, but in the heat emanating from the ash, there should be a lot of burnt branches in the grill.
Step 4
When the fire is almost burnt out, start stringing the marinated pork on skewers. This must be done in such a way that the pieces of meat do not hang from it and do not dangle, otherwise they will burn. Also, do not put many pieces on one skewer, there should be a distance of 1 cm between them.
Step 5
Place the skewers on the grill and grill the meat well on different sides. If a fire comes on in the barbecue, spray it with water or wine. When using the latter, drops will fall on the pieces of meat, adding a piquant taste and aroma to them.
Step 6
As soon as the kebab is browned, check its readiness. Make a small cut with a knife in one of the pieces. If the juice is clear and the meat is not red, the kebab is ready. Remove it from the skewers and put it on a dish or in a cauldron, so that it infuses a little and tastes even better. And be sure to eat the kebab while it's hot.
