Some tips for pickling pork shish kebab

Spring and May holidays are associated with the departure of many people and the shish kebab. And at any other time of the year it's good to get together with friends at the barbecue to try this delicious dish. Many people do it differently, for example, in the Caucasus, mutton is often taken for him, but sometimes it can be replaced with other types of meat, including beef, pork or chicken, which are the easiest to get. On how to pickle the shish kebab from pork, so that in the end it turned out a delicious and fragrant dish and I would like to talk.

The first thing you need to pay attention to is choosing the meat itself. Of course, many people here are guided by their own taste, but it is not worth choosing a fatty piece. Usually, the neck or the back of the scapula is suitable for shish kebab. Pork is cut into medium sized pieces. This moment is very important, because too large pieces can not completely bake, and too small can turn into coals in the process of frying. Cut the meat better along the fibers, so the ready dish will turn out softer. It is recommended to pour fresh vegetables on skewers between pieces of meat, for example, tomato, pepper, onions (you can use pickled). So the dish will turn out juicier, and its taste is more diverse.

There are a lot of marinade recipes, everyone has his own tricks and his opinion on this matter. Used vinegar, wine, mayonnaise, soy sauce and other ingredients. Before pickling shish kebab from pork, it is necessary to prepare and cut into rings onions. Meat is laid out in deep dishes, there is added onions. Salt the dish immediately before roasting, so the meat will be softer after cooking.

So, the simplest marinovka of a shish kebab from pork will pass as follows. Meat and chopped onions are mixed, spices and a little lemon juice are added here. Some add a few spoons of vinegar, however, this is a rather controversial issue, as some argue that the meat becomes tougher. Pickled pork is left for several hours (at least six) at room temperature.

For fans of a more spicy taste, you can use red wine (and sometimes even beer) for the marinade, added directly to the prepared meat. This method significantly shortens the time of marinating meat, and the dish turns out to be fragrant and delicate in taste. For two kilograms of pork, it is worth using a glass of wine or a half-liter bottle of light beer.

About how to pickle the shish kebab from pork, using mayonnaise and sauces from it, it is necessary to say separately. Some fans of shish kebab believe that this product should not be used for marinade. However, with the right preparation of meat with this sauce, you can get a rather original taste of the dish. For this, the prepared raw meat with onions is seasoned with mustard-mayonnaise mixture, spices and bay leaves are added here. Pork for this recipe is enough to leave for a couple of hours, after which you can thread on the skewer.

There are also different opinions about how to marinate pork for baking. Alternatively, you can use for this mixture of mayonnaise and vinegar. To do this, add onions, spices, add a few table spoons of the sauce and sprinkle with lemon juice. After a couple of hours the pork is laid out on a baking sheet, the top is sprinkled with a grated apple and baked for an hour and a half. Especially such a recipe will appeal to fans of unusual and original tastes. You can serve ready-made meat with a sauce obtained with baking.

It should be noted that it is not so important how to pickle the shish kebab from pork and the products used for it, it is much more important to get a tasty and aromatic dish that can be eaten in a pleasant company.