It is almost impossible to meet such a person who would refuse a piece of juicy kebab. We do not already imagine a sortie to nature, so as not to cook this delicacy. In bad weather, many of us often go to the barbecue to enjoy the dishes of real pros in their field. In the modern world, as everyone is well aware, almost everything can be bought and ordered at home. So, if you want deliciously cooked meat, and there is no opportunity to go out to nature and fry it yourself, call the barbecue and make an order!
How to make the right choice
In all cities (and even more so in megalopolises), there are so many shish kebab houses that involuntarily “run up” eyes. Similar institutions are in almost every area. And everyone is ready to accept the order and bring ready meals to the apartment or office. So if you want to buy , for example, you should turn to a trusted company that has long been working in the field of catering. Read reviews on the Internet, listen to word of mouth. Among your acquaintances, there are probably many who regularly order barbecue in the same place. You will be advised where to go, and which institutions are best avoided.
When I was going to cook kebab on my own ...
Often we do everything in a hurry. There is always always little free time, decisions are made at the last moment. And if you and your company decide to go outdoors, and the barbecue is not pickled, you can quickly do it. Of course, already pickled meat can be bought at any supermarket. But this, of course, is completely wrong!
Here is one way to make a great marinade in just a few hours. Cut the pork into even slices (they should not be very large - 40-50 grams each). Take onions, and make it turn into thin rings. All this is stacked in a deep container in layers, abundantly sprinkled with ground pepper, salted. A required ingredient is lemon juice. It is also worth adding a little vinegar to the pan. For those who don't recognize vinegar, pomegranate juice is perfect. Just do not overdo it! Pomegranate juice is very concentrated. You can spoil the taste of the meat itself. Many people like to add red wine or beer instead of vinegar. Our advice to you: it's all good. Most importantly, do not soak the meat in mayonnaise. It is better to use kefir, if you really want to.
And then, everything is classic. Let the meat brew in a cool, dry place for several hours. Spread on a wire rack or string on skewers. And bring to readiness. Have a nice rest. Try to go to the countryside with the whole family as often as possible.