Simple recipe for shish kebab with vinegar, herbs and onions

A recipe for shish kebab with vinegar is known to almost every resident of our country. After all, it is this meat dish that is very popular with most people in the spring-summer season. It should be noted that such marinating makes the product not only fragrant and tasty, but also significantly softens its fibers, thereby shortening the cooking time on the coals.

A simple recipe for cooking shish kebab with vinegar

Necessary ingredients:

• Meat with a small inclusion of fat (beef, pork, lamb or chicken) - 4 kg;
• Salt - one and a half dessert spoons;
• Onion sweet - 4 large heads;
• Laurel leaves - 5-6 pieces;
• Red ground pepper - a few pinch;
• Freshly harvested greens (dill, coriander, parsley) - 1 bunch;
• Pepper fragrant peas - 10 pcs .;
• Apple vinegar - 100 ml;
• Brine tomato - 1 glass.

Process of processing the main product

The recipe for shish kebab with vinegar makes it possible to use any kind of meat. However, the most delicious and fast dish on charcoal is obtained from fresh pork with a small fat content (you can take flesh or ribs). It should be washed thoroughly in cool water, cleaned of unnecessary and inedible elements, and then cut into portions that do not hang from the skewers.

The process of processing vegetables

The recipe for shish kebab with vinegar provides for the use not only of the named ingredients, but also of products such as sweet onions and fresh herbs. They must be well washed, peeled off, and then cut into rings (bulbs) and finely chopped (dill, coriander and parsley).

The recipe for pickling shish kebab in vinegar

After all the components are completely ready, you can safely proceed to pickle the meat product. For this it is required to take an enameled basin or a saucepan (by no means aluminum), put there sliced pieces of pork, onion and fresh herbs. After that, the meat should be flavored with sweet pepper in the form of peas, salt, red pepper, bay leaves and apple cider vinegar (mix everything thoroughly). To give the shish kebab a special flavor and color to it, it is also recommended to pour 1 cup of tomato brine.

The aging process

Like any method of cooking a barbecue, the recipe for shish kebab with vinegar also requires a certain aging of the meat in the marinade. Soak it should be from 5 to 14 hours at room temperature. If after the expiration of the named time, you have not yet assembled to light a fire in the grill, then it is better to take the pork to the cold store.

The process of planting

Before you place the meat on the skewer, it must be mixed with your hands directly from the bottom. After this, pieces of pork should be worn so that the product does not hang in any case. It is worth mentioning that the remaining acetic broth is ideal as a fragrant product, which can be used to extinguish the fire from hot coals if necessary.

Heat treatment

Pork shish kebab is cooked on the grill for about 30 minutes. But this is on condition that there are a lot of coals, and the heat from them is strong enough.

Correct feed to the table

A pork shish kebab is recommended to be served to the table in hot form together with fresh vegetables and tomato sauce.