What can be a picnic without a barbecue? Absolutely everyone likes this wonderful meaty and appetizing dish. I share a step-by-step recipe with a photo of pork ribs kebab in my own juice. Video recipe.
Shish kebab is a natural grilled meat cooked on charcoal, which does not require any additional additives. And the most juicy shish kebab, marinated in its own juice, with the aromas of peppers and onions. This is the easiest and most popular option for delicious barbecue cooking. If you have tried all the imaginable and inconceivable options for cooking meat on charcoal, then it's time to get back to basics. You can cook shish kebab from any types and parts of the carcass. Today we will cook pork ribs shashlik in our own juice. The pork ribs are tasty in themselves and do not require any other marinades as they are very tasty. contain a sufficient amount of fat, which makes them tender and tasty.
The very recipe for barbecue in its own juice is simple and allows you to get a meal no worse than using the most refined marinades. In addition, this option makes this meat more attractive, because minimizes the use of dressings, which are sometimes not the most beneficial for the digestive system. A kebab in its own juice, the recipe for which is proposed below, has a natural taste of baked meat on the grill with aromatic spices. A ready-made kebab can be enriched with the taste of your favorite sauce, which you like more to taste. This is the best way to cater to the taste preferences of all holidaymakers.
- Caloric content per 100 g - 220 kcal.
- Servings - 3
- Cooking time - 1 hour for marinating, 40 minutes for baking
Ingredients:
- Pork ribs - 1.5 kg
- Ground red paprika - 0.5 tsp
- Salt - 1-2 tsp
- Table vinegar - 1 tablespoon
- Onions - 5-6 pcs.
- Ground black pepper - 1 tsp
- Sugar - 1 tsp
Step-by-step cooking of pork ribs kebab in its own juice, recipe with photo:
1. Peel the onions and wash them under running water. Grate half of the portion on a fine grater and place in a bowl in which you will marinate the meat. Add black pepper and paprika.
2. Wash the pork ribs, dry with a paper towel, cut into bones across the fibers and send to a bowl with onions. Pay special attention so that there is a fat layer in each piece.
Please note that meat should not be frozen or chilled. It is necessary that it is completely thawed, then the pork will be quickly saturated with seasonings and spices. The marinating time of frozen meat is quadrupled.
3. Stir the meat and onions to ensure the flavors mix. Cover the food with cling film and leave to marinate at room temperature for 1 hour. Pork at room temperature will be marinated in just one hour, completely absorbing the aromatic sauce. Although the ribs can be marinated overnight, keep them in the refrigerator.
4. Cut the remaining onion into 1-1.5 cm rings and place in a deep plate. Add vinegar, add sugar, pour in some drinking water and also leave to marinate.
5. Skewer the meat across the grain. Place the pieces close to each other so that there are no empty spaces. This will cook the meat well and not dry out.
6. String onion rings onto a separate skewer. So you can control the process of baking it and not be afraid that the onion will burn. Since if you put meat and onions on one skewer, then the time for their preparation is different, which often results in a burnt meadow.
7. Prepare the coals by this time. To do this, make a fire and wait until the wood burns out and turns into coals. Place the meat skewers on the grill.
8. Separately place the onions on the grill.
9. Cook the pork ribs kebab in its own juice, turning it periodically so that it cooks evenly on all sides. Check the readiness with a knife cut: if clear juice oozes, then the meat is ready, if with blood, continue to bake further and remove the sample again. If "tongues" of flame appear from the coals, then extinguish them with water. But do this carefully so as not to extinguish the heat of the coals. It is best to sprinkle it on the fire from a pultilizer.
Serve the prepared shish kebab immediately after cooking hot with any sauce.
See also a video recipe on how to cook pork neck shashlik in your own juice.
