Pork kebab with lemon and onion soft

2 servings
2 hours 50 min

Make foods on the list: There are not many of them at all. The main thing is to take good meat from the neck or from the brisket, where it is with fat, so that the kebab does not turn out to be dry. So, grab pork, onions, lemon, salt and pepper.

Cut the meat into about the same not too small pieces. Salt, add roughly chopped onions - in wedges, not rings, if you want to string it on skewers; add pepper, pour lemon juice from half a lemon. Mix well. Refrigerate for an hour or two.

String pieces of meat mixed with onions, leaning a fatty edge against a lean one. Press the meat tightly together - it will be juicier.

Place kebabs above the side tray - by the way, you can bake potatoes or other vegetables below.

Bake at 200-150 degrees for 40-50 minutes (depending on the oven and the size of the meat pieces).