Juicy and fragrant shish kebab from pork: a recipe in a Caucasian way

The shish kebab from pork (the recipe in caucasus will be presented below) turns out so fragrant, juicy and tasty, that before it any person can not resist. It should be specially noted that such a meat dish is made using a minimum of additional products and spices.

Juicy pork shish kebab: a recipe in a Caucasian way

Necessary ingredients:

• Fresh pork - 3-4 kg (for the whole family);
• Bulbs sweet big - 6-7 pieces;
• 6% table vinegar - 12 large spoons;
• Red pepper ground - 2 full dessert spoons;
• Salt cooked - at personal discretion;
• Green onions - if desired;
• Coriander - a pair of beams.

The process of selection and processing of meat products

The recipe for Caucasian shish kebab from pork requires the use of fresh meat only. It can be taken from any part of the animal carcass. It can be ribs and clean flesh. In any case, the meat product must necessarily include a small amount of fat. After all, without it, the shish kebab will turn out to be dry and quickly burned on hot coals.

Thus, the acquired pork should be well washed in slightly cool water, remove from it all inedible elements in the form of various films and veins, and then cut into small portioned pieces.

The processing of additional ingredients

In the process of cooking a meat dish on coals, you should use not only table vinegar, but also a standard set of spices. After all, only this way you will get a delicious and fragrant shish kebab from pork. The recipe for Caucasian also provides for the use of two bundles of cilantro, onion and green onions. They should be rinsed, and then cleaned and chopped with a sharp knife. It is also necessary to prepare a marinade, in which it is planned to soak the processed meat. To do this, take half a liter of ordinary drinking water and add to it 12 large spoons of 6% vinegar.

Pickling process

Tasty shish kebab from pork should be soaked as follows: it is required to take a large enamel pan, and then lay out there layers of pepper and salted pieces of meat, alternating with chopped cilantro, and also with green and onion. After all ingredients have been placed in the dishes, pork should be poured with vinegar. In order for the meat to absorb the taste and aroma of the marinade, it is advisable to place the press in the form of a can filled with water. In this state, the shish kebab should be soaked for about 3-6 hours. It is recommended to place the saucepan in a cool room.

Heat treatment

Before you begin to fry the meat, it needs to be placed on the skewers, leaving a small space between the pieces. This dish is prepared on the grill for about 30-40 minutes. After the time has passed, it is advisable to try the shish kebab, and then remove it and put it on the dish.

Correct feed to the table

Shish kebab from pork (the recipe in Caucasian is easy in execution) should be served for dinner in a hot condition. On top of the fried meat is recommended to sprinkle finely chopped leek and cilantro. Also, guests are advised to present tomato sauce and pressed marinated onions.