Shish kebab of nutria meat on coals

We cut up the carcass, cut off the excess fat. Cut into pieces, put in a bowl. Here we also send finely chopped chili pepper, garlic squeezed through a press, finely chopped herbs, sugar and salt.

Pour in olive oil and lemon juice, mix thoroughly. In this marinade, the nutria should lie down for 30 to 60 minutes. No more is needed - the meat is tender enough as it is.

Then we string the pieces on skewers and fry them on all sides over hot coals. It is important not to overdo the meat, as it is easy to burn. Remove the meat from the heat when the juice flowing out of it during the puncture becomes slightly pink.

Put the meat in a large bowl, cover with a lid and let it lie there for 10-15 minutes, "walk".

Have a good time!