Rabbit kebab juicy on barbecue

6 servings
5 hours

How to make a rabbit kebab on a barbecue? Prepare all the necessary products according to the list. To make the kebab soft, soak the rabbit carcass in cold water for at least two hours. Peel the bulbs, rinse the tomatoes and greens.

Next, the rabbit must be cut. Remove any films on the carcass. Rinse under running water and dry with napkins.

First of all, cut the back legs on the joint. If the carcass is not large, then leave your legs as they are.

I had a big rabbit, so I cut each leg into two more parts.

Cut the carcass in half.

Cut the lower part into tri- four parts.

From the top of the carcass, cut off the neck and front legs. Divide the rest into four pieces.

Cut each piece along the ridge.

Fold the meat into a large saucepan or bowl.

Cut the onions into rings. Add the kebab spices, onions and salt to the pan to taste.

Halve the tomato. Leave a couple of tomatoes whole, they will come in handy later. Squeeze the tomato halves into pieces of meat.

Put the remaining skins in the pan as well.

Chop the parsley large and remember with your hands so that the juice stands out. Send the greens to the meat.

Mix everything thoroughly.

Cut the remaining tomatoes into rings and place in one layer over the rabbit. Slightly crush everything with your hands.

Leave the meat to marinate for 4-5 hours. I usually leave in the fridge overnight. An hour or two before cooking, pour in the vinegar and mix everything again.

Nanizh the rabbit on skewers.

Ignite the brazier. When the fire burns out and good embers remain, you can start the main cooking process.

Roast the meat on charcoal until tender, turning every 3-5 minutes so nothing burns. The cooking time depends on what heat is in the barbecue and how much you have pieces of meat. It took me about 30 minutes.

Rabbit kebab is ready, you can serve!