The recipe for barbecue with vinegar is known to almost every resident of our country. After all, it is this meat dish that is especially popular with most people in the spring-summer season. It is worth noting that such pickling makes the product not only fragrant and tasty, but also significantly softens its fibers, thereby reducing the cooking time on charcoal.
A simple recipe for barbecue with vinegar
Essential Ingredients:
- meat with a small inclusion of fat (beef, pork, lamb or chicken) - 4 kg;
- table salt - one and a half dessert spoons;
- sweet onions - 4 large heads;
- bay leaves - 5-6 pcs.;
- ground red pepper - a few pinches;
- freshly picked greens (dill, cilantro, parsley) - 1 bunch each;
- allspice peas - 10 pcs.;
- apple vinegar - 100 ml;
- tomato brine - 1 cup.
The processing process of the main product
A barbecue recipe with vinegar allows you to use any kind of meat. However, the most delicious and quick charcoal dish is obtained from fresh pork with a low fat content (you can take pulp or ribs). It should be thoroughly washed in cool water, cleaned of unnecessary and inedible elements, and then cut into portioned pieces that will not hang from skewers.
Vegetable processing
A recipe for barbecue with vinegar involves the use of not only these ingredients, but also products such as sweet onions and fresh herbs. They must be washed well, peeled, and then cut into rings (onions) and finely chopped (dill, cilantro and parsley).
Kebab marinated in vinegar recipe
After all the components are completely ready, you can safely proceed to marinating the meat product. To do this, you need to take an enameled basin or pot (in no case aluminum), put chopped pieces of pork, onions and fresh herbs there. After this, the meat must be flavored with allspice in the form of peas, salt, red pepper, bay leaves and apple cider vinegar (mix everything thoroughly). To give the kebab a special aroma and color, it is also recommended to pour in 1 cup of tomato pickle.
Aging process
Like any method of cooking barbecue, a kebab recipe with vinegar also requires a certain exposure of the meat in the marinade. Soak it should be from 5 to 14 hours at room temperature. If after this time you have not yet set out to make a fire in the grill, then it is better to remove the pork in the refrigerator.
Planting process
Before you put the meat on the skewer, you need to mix it with your hands directly from the bottom. After this, the pieces of pork should be pushed so that the product does not hang down in any case. It is worth noting that the vinegar broth left over from the meat is ideally suited as a flavoring agent, which, if necessary, can extinguish the fire formed from hot coals.
Heat treatment
Pork skewers cooked on the grill for about 30 minutes. But this is under the condition that there is a lot of coal, and the heat from them is strong enough.
Proper serving
Pork shish kebab is recommended to be served hot together with fresh vegetables and tomato sauce.