Vinegar gives to a pork shish kebab characteristic sourness and aroma. Many culinary specialists claim that pork shish kebab – the best. It turns out soft, juicy, fat, and it is almost impossible to spoil it.
It is required to you
- one kilogram of pork;
- 300 grams of onions;
- 40 grams of garlic;
- black pepper;
- 1/3 glasses of vinegar (9%);
- one glass of vegetable oil;
- salt;
Instruction
1. For preparation of marinade for a shish kebab mix a table vinegar (9%) and vegetable oil and also the onions cut by thin half rings.
2. Attentively examine meat, peel it from veins. Cut pork on large pieces. Even taking into account that they will be long fried, they will be able to keep valuable properties and nutritious juice it is better, than averages by the size pieces.
3. Put the meat cut on portion pieces in a pan, add all necessary barbecue seasonings serially that meat absorbed aroma of each seasoning, salt, pepper and well mix.
4. Add several gloves of the garlic grated on a small grater or passed via the spadefoot to meat.
5. Pomesite meat as dough several minutes in order that everything evenly mixed up, then fill in a shish kebab with marinade and remove to be pickled for six hours in the fridge.
6. After the shish kebab was kept waiting, put on each piece of meat a skewer and prepare on the smoldering coals before formation of a golden crust, evenly overturning. It is possible make sure that the shish kebab was fried thoroughly, having made a cut a knife. If meat pinkish or started up plentiful juice, then it isn't ready yet.
7. For preparation of a garnish wash vegetables (tomatoes, paprika of red or yellow color) and entirely fry them on a skewer. Vegetables are ideally combined with pork shish kebab with vinegar as a garnish.
8. On a plate with vegetables put lettuce leaves on it - the ready fried thoroughly meat, decorate with greens and add mayonnaise or ketchup or any other sauce to taste.