Barbecue is a good mood and a cheerful company in the fresh air. The sun is getting warmer and brighter, you can't stay at home. Take your friends and relatives and go ahead for delicious barbecue.
It is necessary
- - 1.5 kg of pork neck,
- - 2 onions,
- - 1, 5 tablespoons of dry ground paprika and red pepper seasoning,
- - 2 teaspoons of salt,
- - 2 teaspoons of ground black pepper,
- - 50 ml of vegetable oil.
Instructions
Step 1
Rinse the meat well, cut off the films, cut the veins and cut into arbitrary pieces. Smaller pieces of meat will cook through faster, so chop to taste.
Step 2
Finely grate one peeled onion and mix with the meat. Squeeze the juice from the grated onion with your hands, so the meat will be juicier. Season with salt and season with a mixture of paprika and ground red pepper. You can add any other dry meat seasonings if desired. Stir well and set aside for an hour.
Step 3
Cut the remaining peeled onion into wide rings. Place the onion rings over the meat, add the vegetable oil and stir so that the onion rings are not damaged. For barbecue, you can use not only vegetable, but also odorless sunflower oil.
Step 4
Put the meat in a cool place for 4 hours, you can leave it overnight. Before preparing the kebab, take out the meat and leave it to stand at room temperature for several hours.
Step 5
Place the kebab on skewers, interspersed with onion rings. Fry over prepared charcoal for about 20 minutes. Fry until the meat is tender. Add 150 ml of water to the kebab marinade and pour the kebabs with the resulting mixture while frying. Serve the ready-made kebab with ketchup, sauce, fresh vegetables and herbs.
