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Rabbit kebab with lard

Cooking recipes / Top Picks / Shish kebabs

6 servings
12 hours

Rabbit - 1.5 kg, Salo - 0.5 kg, Onions - 3 pcs., Vegetable oil - 150 ml, Thyme, thyme - 1 tea liter, Rosemary - 1 tea liter, Majoran - to taste, Ground black pepper - 1 tea liter, Bay leaf - to taste, Salt - to taste, White wine - 1 liter, Parsley - to taste

For kebabs, according to this recipe, take a rabbit of about 1. 5 kg and lard 0. 5 kg. Before marinating, soak the rabbit for 5-10 hours in water.

For the spice marinade - thyme, rosemary, marjoram, black pepper, bay leaf, salt 1 teaspoon each. As well as vegetable oil 150 ml and white wine 1 liter. Immediately fill the spices with oil and leave to open the aroma.

Then cut the onion into half rings, fill with a teaspoon of salt and mash so that it starts to juice.

Cut the rabbit. You can on a fillet without bone, you can in pieces with bones. Make to taste. In this case, barbecue in pieces on the bone.

Cut the lard into small pieces, mix with the rabbit.

Season with onions, pour over the wine and stir. Allow 15 minutes of meat to soak.

Add the spices in the oil to the meat and mix thoroughly. And in the refrigerator all marinate for 1. 5-2 hours!

Now the meat has marinated - it's time to incite firewood!

While the coals are preparing, string the kebab on skewers. A piece of lard for a rabbit. A total of 4 skewers.

At the level where the kebab will be, the hand cannot be delayed for more than 2 seconds - the coals are ready, it's time!

Lay out a kebab on coals for 20 minutes of frying.

How fat began to drip on coals while starting to twirl barbecue.

Time has passed, the dish is decorated - it's time to remove the kebab!

Quickly remove and serve hot to the table! Have a pleasant appetite in the fresh air with spicy, especially tasty thanks to the wine, rabbit kebab!