Pork kebab with onion

Step-by-step cooking

1. Step 1:

   

   How to marinate pork for kebabs? Prepare the necessary ingredients. For a barbecue, take fresh meat that has not been frozen. What part of pork should I use? The neck part is ideal, it is moderately fatty and the kebab from it will always turn out soft.

2. Step 2:

   

   Rinse the meat and dry it with paper napkins. Rinse the peeled onions and herbs in clean water. Cut pork into medium-sized pieces, onion into half rings or rings, and chop the greens not very finely. In a large cup, send all the products. Remember the greens with your hands so that she lets the juice out. Add salt and pepper and mix everything thoroughly. For 1500 kg of meat, I used one incomplete tablespoon of ground peppers (fragrant and red not spicy).

3. Step 3:

   

   Put the meat in a suitable-sized saucepan or deep cup. Cover with a lid or wrap with cling film. Send it to marinate in the refrigerator on the bottom shelf. The pickling time can be any at your discretion. But the longer the meat is marinated, the tastier it will turn out. I usually leave it overnight or for a day.

4. Step 4:

   

   Light the grill. Wait until the firewood or coals burn out. At this time, put the meat on the skewers. Leave the onions and herbs in the pan, they have already given their flavors and juices to the pieces of meat.

6. Step 5:

   

   How to make a pork kebab? Place the skewers on the grill. After a while, turn the skewers over, watch that the kebab does not start "burning".

7. Step 6:

   

   Fry the meat until fully cooked. You can check the readiness by making an incision on one of the pieces, if the juice is transparent, then the meat is ready. The frying time depends on the model of your grill and on the amount of coals and heat.

8. Step 7:

   

   Serve the kebabs until they are cold. Offer them fresh salads or vegetables, chopped coarsely.