Composition / ingredients
Cooking method
Cut pork into kebab pieces (the size that suits you best).
Cut white onion into rings or half rings thinly.
Mix all the dry seasonings separately: hops-suneli, cilantro (ideally, another set of seasonings for meat Georgian kharcho with nuts, but you can without it).
Put pork in a saucepan. Add the onion. We fall asleep with dry spices. Pour in the vinegar and mix the meat well with onions and seasonings. Pour in the wine and mix well again. Now salt and pepper to taste (with hot red ground pepper), mix again.
Cover the pan with a lid and put it in the refrigerator for a day (maximum). If possible, we take out the pan every 2-3 hours and mix the meat. In the first such mixing, you can check the marinade for salt and pepper.
Red wine mixed with spices gives the shish kebab a piquant taste. The meat turns out to be very tender, soft, juicy. Of course, it is best to choose a selected pork tenderloin in advance. There is no alcohol left in the finished dish, so you can safely give the barbecue to children.
Have a nice picnic, appetite and good mood!
Calorie content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Red wine vinegar - 19 kcal/100g
