Lemon and pork onion kebab

8 servings
1 day

How to marinate a kebab with lemon and onions? Prepare the right amount of ingredients. Choose the meat part for pork, boneless. It can be a neck or a ham. Take a medium-sized lemon, onions too.

Peel the onions and rinse in cold water. Wash the lemon with running water using a dirt brush. One lemon will be quite enough. If you take more, then the meat will be sour, keep this in mind!

Cut the prepared pork meat into appropriately sized pieces for the kebab. The pieces should not be very large, as they will not have time to bake inside. And if they are very small, then they will simply dry at high temperatures. All pieces must be the same size to prepare at the same time.

Cut the peeled onions into thin half rings. So that tears do not flow when cutting onions, hold the onions themselves and a knife in very cold water. Remember the chopped onions with your hands so that you start juicing faster.

Choose a suitably sized bowl to marinate the meat. It can be plastic, glass or ceramic. Add the crumpled onions to the chopped meat. With your hands, squeeze the lemon juice right into the meat. Add the spices to taste. It can be a ready-made set of barbecue spices or just ground black or red pepper. Orient yourself to your taste.

Mix everything well, cover with a lid or cling film and leave to marinate for a few hours. My meat marinated for almost a day. For long-term pickling, put the meat in the refrigerator. And if you have only 3-5 hours, then you can leave to marinate at room temperature. During pickling, mix the meat a couple of times. An hour before cooking, add salt to the meat to your liking.

String the well-minced meat on the skewer tightly to each other and cook over hot coals evenly roasting on all sides.

Scroll the skewer all the time so that the meat does not burn. Serve the finished meat with fresh vegetables, salad. Any sauce can be prepared in addition. Nice treat!