We bring to your attention a kebab recipe without the addition of vinegar. Preparing a meal is quite simple. Marinade for pork kebab with kiwi makes the meat very juicy and tender. This allows you to pickle in it not only chicken and pork, but also leaner and stiffer meat, for example, lamb, turkey and even beef.
Some people like to cook kebabs on coals. Of course, everyone has their own recipe for cooking, but in order to cook a tender and tasty kebab, you need not only to choose the meat product correctly. Delicious marinade is the basis of competent cooking. As you know, pork is considered the most popular
kebab meat in Russia. Naturally, it should be fresh, in extreme cases, you can buy it in frozen form. It is advisable to give preference to meat with insignificant layers of fat. This will add juiciness to the dish. It is believed that the neck of the pig carcass is ideal for pork skewers. As for pre-soaking, we recommend trying to cook marinade for
pork kebab with kiwi. You will definitely appreciate the new recipe and the taste of the dish.
In order to make kebab itself, as well as marinade for pork from kiwi, you will need such products:
- fresh pork flesh (neck) - two and a half kilograms;
- onions - six medium onions;
- kiwi - four pieces;
- mayonnaise - two hundred grams;
- ground pepper (black) - to taste;
- spices intended for barbecue;
- bay leaf - three pieces;
- salt to taste;
- zira;
- dill and parsley - one bunch each;
- ketchup - one package;
- lettuce;
- favorite vegetables.
How to cook marinade for pork kebab with kiwi
1. Before cooking, meat must be marinated. To do this, take pieces of pork neck, rinse them with water, peel off the films and cut into large pieces. The size of meat pieces should be no less than a matchbox. If your pork is fresh or steamed, then it does not need a long soak, and you can do just a short pickling so that the meat absorbs the aroma of all spices.
2. Now cut the onion into rings, salt it directly on the board and mix so that it releases the juice. This will help you soften your meat while soaking.
3. Now put the meat in an enameled large bowl, add salted onions, spices, pepper. Zira and kiwi cut into circles. Add mayonnaise. Your marinade for pork kebab with kiwi is almost ready.
4. Mix everything and put in the cold, let the meat marinate. Wait thirty minutes, no more! Indeed, in kiwi there is an acid that is able to quickly "burn" meat. So that this does not happen, your brazier should already be fully prepared for frying kebabs.
5. Remove the kiwi from the meat if you suddenly need more time to marinate.
6. Slices of pork on the skewer evenly, just do not press them too tightly to each other. Onions can not be planted at all, because it can all burn out.
7. Lay the skewers at a height of twenty centimeters from the coals and start frying the skewers. Do not forget to turn it over periodically.
8. If you have correctly made kiwi marinade for barbecue and well marinated meat, then it should be fried in fifteen minutes and become golden brown.
9. Serve the food on the dish, no need to remove from skewers. Put on the table tomato sauce, vegetables and herbs, ketchup.