At last the long-awaited spring, and together with it the sun, its warm beams, green foliage, flowers and the main thing - spring mood came! It is a high time to get out to the nature and to enjoy all its charm. The integral aroma of spring is the smell of juicy shish kebabs...
It is required to you
- - pork (neck);
- - kefir;
- - onion;
- - salt, pepper and other spices to taste
Instruction
1. The most important in a shish kebab is, of course, a meat. If to choose good meat, then it is very difficult to spoil it, so to speak. On a shish kebab pork neck perfectly will approach. It is the best of all to choose meat in the market, it is obligatory to pay attention to color and a smell, that is to external signs of freshness and quality.
2. The fresh meat is carefully washed with cold water and we cut across fibers on the small pieces in a form reminding a cube about 5 × 5 cm in size. We place the prepared meat in a deep bowl or a pan, properly we salt, we pepper and we add favourite spices to meat.
3. We clean onions, we cut rings. We shift them meat so that onions were distributed evenly on all pieces.
4. We fill in all this with kefir so that it covered meat completely. Kefir gives to meat special tenderness and softness and also eliminates unpleasant odors if those are available.
5. The pan is densely closed by a cover and we send to the fridge at several o'clock, one night better.
6. Here such easy way of pickling of meat on a shish kebab. Enjoy your meal!