Pork kebab-i

1 serving


For barbecue, it is better to use the flesh of the hind leg and shoulder blades, cutting off excess fat and leaving it with a layer of no more than 7-8 mm. The meat is cut into 30 - 40 g cubes, salted, sprinkled with pepper, finely chopped or grated bulb onions and parsley greens, wetted with vinegar or lemon juice, mixed, put into neokis-barking dishes and put on cold for 4- 6 hours. Then it is strung onto metal skewers, intertwined with bulb onions circles, lubricated with melted kurduk lard and fried over burning coals or in electric grill. Ready-made pieces of kebab are removed on a dish, garnished with raw chopped bulb onions, tomatoes and lemon wedges. Tkemali or Vostochny sauce and fresh or pickled greens are served separately.