Skewers in pork aerogrile

2 servings
2 hours 30 min

How to make a kebab in a pork aerogril? Any boneless pork flesh suitable for baking or frying is suitable for preparing this dish. Wash the meat under running water and cut into portions. The barbecue pieces in the aerogril should be a little smaller than the barbecue on the barbecue so that it can reach readiness.

Transfer the pork to a bowl. Peel the bulb onions and cut into rings. I can't imagine a kebab without onions in the marinade. But, of course, if you don't like it, then just don't add it!

Add your favourite spices and seasonings suitable for kebabs other than salt! She is at the very end, before the heat. I use hop-suneli, bay leaf and ready-made barbecue seasoning. Be careful with ready-made seasonings: often they have salt in their composition and there is a great risk, subsequently, to salt the dish.

Toss the meat and spices, as if lightly kneading the pork pieces with your hands. This is better done with disposable gloves.

Fill the kebab with sparkling mineral water so that all the pieces are in the water.

Put a small flat plate directly on the meat and set heavy oppression on top. In this form, the kebab must stand in the refrigerator for at least two hours. In general, the longer it pickles, the tastier it will be. I usually marinate meat in the morning, and by the evening it is ready to fry.

Salt the kebab and put the meat on the special metal skewers included in your aerogril kit. Place them on a sunflower-lubricated middle lattice. Onions can also be used if you love them. Fry the kebab at 205 degrees on medium blowing for 20 minutes. After 10 minutes, turn the kebab over with tongs. I never used wooden skewers for aerogril. But, if you soak them in water (so as not to burn), you can try.