Pork kebab is the most common type of kebab. It is tender, and the pork meat has a neutral taste. We will learn how to choose the right, marinate and cook pork shashlik. Step-by-step recipe with a photo. Video recipe.
Without a juicy, aromatic and tasty hot barbecue with a smoke only from the barbecue, no outdoor recreation is possible. However, a tasteless barbecue will spoil the mood of the whole company. Therefore, you need to know all the tips and tricks of the chefs that will help you make the perfect juicy and soft meat. The main rule is that the meat must be fresh and of good quality. If it is not entirely fresh, then the kebab will be tough, and no marinade will help.
Before baking meat on a fire, you can, and even need to, marinate it, so the kebab will be much tastier. Pig meat is quite fat and tender, so it quickly absorbs any marinade and does not dry out when baked over a fire. The simplest marinade is onions, spices and salt. It is enough to keep the meat in it for several hours before cooking. Vinegar, kefir, mineral water and so on - for an amateur. You should also adhere to one more rule - always grill the kebab over oak or beech coals. Then there will be a pleasant aroma from the meat!
See also how to cook barbecue in the oven.
- Caloric content per 100 g - 374 kcal.
- Servings Per Container - 4 (1 serving 500 g)
- Cooking time - 30 minutes for preparation, 1-3 hours for marinating, 40-45 minutes for baking
Ingredients:
- Pork - 2 kg
- Salt - 1-2 tsp or to taste
- Ground black pepper - 1.5 tsp
- Bay leaves - 4-6 pcs.
- Garlic - 1 head
- Onions - 4-5 pcs.
Step by step cooking pork kebab, recipe with photo:
1. Peel the garlic and wash.
2. Peel and rinse onions.
3. Grate onions with a fine or medium grater.
4. Add minced garlic and black pepper to the chopped onion.
5. Wash the meat, dry it with a paper towel, cut off the excess film with veins. Cut it into slices about 5 cm across the grain and place in a deep marinating pot.
6. Add the onion mass to the meat and put the bay leaf. Do not add salt, it will only draw out the juice from the meat, from which the kebab will be drier.
7. Stir the meat and onion well, close the lid and leave to marinate for at least 1 hour.
8. Put the wood in the grill and heat it so that it burns out to the formation of charcoal. String meat on skewers, alternately with pickled onion rings. Place the skewers on a charcoal grill with hot coals and good heat. Now salt the meat.
9. Cook the pork skewers for about 30-40 minutes, periodically turning the skewers so that the meat is cooked on all sides. Check the readiness with a knife cut: clear juice should ooze from the meat. You will see blood stains, bake the kebab further and after 5-7 minutes try again.
If tongues of flame form from the coals during the frying of the kebab, be sure to extinguish them by sprinkling with water or marinade. But do not pour water, otherwise the heat of the coals will decrease.
See also a video recipe on how to cook a juicy pork kebab.
