If you want a tasty and not greasy kebab, marinate the meat in your own juice according to this recipe. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Shish kebab is a natural fried meat that does not need any additional additives when marinating. In this review, I will share a recipe for making pork kebab in its own juice. Make kebabs according to this recipe, and you will definitely not regret it. The technology of cooking barbecue in its own juice is very simple. At the same time, you will get a meal no worse than when using exquisite marinades. Another attractive option is that a minimum of not particularly useful dressings is used, which makes the food healthier for the body.
To get really tasty meat without using a marinade, you need to know some secrets. Then your meat will not turn out bland and dry.
- First, stack it and the onion in layers or stir very well to distribute the food evenly.
- Secondly, it is important that each piece of meat is covered with spices. For the same reason, add salt and pepper while mixing.
- Thirdly, put a press on the future kebab so that the components interact better.
- Fourthly, this cooking method is only suitable for long marinating. After marinating the meat for an hour and a half, it will not turn out appetizing. It takes a long time to marinate the kebab in its own juice, for example, overnight.
- Caloric content per 100 g - 218 kcal.
- Servings - 4
- Cooking time - 24 hours for marinating, 45-50 minutes for grilling meat
Ingredients:
- Pork - 1 kg
- Bay leaves - 4-5 pcs.
- Ground black pepper - 1 tsp or to taste
- Onions - 4-5 pcs.
- Salt - 2-3 tsp or to taste
Step-by-step cooking of pork kebab in its own juice, recipe with photo:
1. Wash the meat and pat dry with a paper towel. Cut it into 5 cm pieces against the grain. Choose meat with fat streaks, such as neck. So the kebab will be juicier, fatter and tastier.
2. Peel the onions, wash, cut into rings 1 cm thick and send to the pan to the meat. Despite the fact that for many onions are not suitable for eating, there should be a lot of them. He will use his juice, which will help the pieces of meat marinate better.
Salt and pepper the products and put the bay leaf in broken pieces. Mix well and put oppression on top. Use a plate as a load, on which place a 3-liter jar of water.
3. Leave the pork to marinate overnight, but it is better to withstand it for a day. After a certain time, string it on a skewer alternately alternating with onion slices.
4. Prepare the coals by this time. Fire the wood and wait until it burns out, but the coals should be well heated. Place the skewers on the grill and grill the skewers, turning occasionally so that each piece is evenly baked and browned on all sides.
5. If tongues of flame appear from the coals, extinguish them by sprinkling with the marinade in which the kebab was urinated. Check the readiness of the meat with a knife. Cut a piece; clear juice should ooze out. If it is bloody, cook it further and check the readiness again.
They eat the shish kebab immediately after cooking on its own or with any sauces.
See also a video recipe on how to cook barbecue in your own juice.
