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Caucasian pork kebab on the barbecue

Cooking recipes / Top Picks / Shish kebabs

12 servings
1 day

Pork - 3 kg, Onion - 1.5 kg, Grape vinegar - 100 ml, Dill - to taste, Salt - to taste, Ground black pepper - to taste

First of all, rinse the meat and dry with paper towels. Then place the meat on a chopping board and cut with a sharp knife into serving pieces of about the same size. There is no need to cut too finely, as it will be inconvenient to string on the skewer.

Peel the onions and rinse in cold running water. Cut it into half rings and mix with the chopped meat.

Add the vinegar, salt and pepper. Sprinkle over the dried dill. Mix everything well with your hands, trying to mash the onion so that it starts juice faster. this is necessary in order for the meat to grow better and become juicier. Cover the bowl with cling film and leave to marinate for 4-6 hours. Here not only meat is brewed, but also onions. Pickled onions can be additionally served to the finished kebab.

As time passes, remove the minced meat, mix it. Peel the meat from the onions and string on the skewer.

Cook the kebab not on an open fire, but on hot coals, not forgetting to turn it from all sides so that the meat is evenly fried. If, nevertheless, the fire breaks through, it can be sprayed with water, preventing it from heating up, otherwise the meat will not be baked inside, but will burn outside. Enjoy your meal!