Grilled pork kebab with oregano, fennel and turmeric

Traditionally, a foray into nature is not complete without such a dish as shish kebab. He is loved by everyone from young to old. For shish kebab, it is best to choose pork pulp. It is desirable that it was a tenderloin without a lot of fat. The better the meat, the tastier the finished dish will be. Separately, it is worth noting the effect of the marinade. It depends on how juicy the meat will be, what flavor it will have, how spicy it will be.

1. We choose high-quality, fresh pork tenderloin. Cut off excess fat, all sorts of films. Then the meat is washed under running water. Dry with paper towels. Cut into cubes of about 3-4 centimeters.

2. In a separate container, mix spices and spices: cumin, coriander, oregano, paprika, turmeric, fennel seeds, allspice and ground black pepper, cinnamon. And also add salt, pour lemon juice, olive oil. Mix everything thoroughly to get a paste of a homogeneous consistency.

3. We put the pork in a deep bowl, pour it with fragrant paste. Mix it up. Each piece should be covered with marinade. Cover the bowl with cling film or lid, send it to the refrigerator for 2 hours. If possible, you can leave it for the whole night.

4. We string pork on skewers. Fry on the grill for a few minutes on each side until the meat is browned. The exact cooking time will vary depending on the thickness of the pork slices and the heat in the grill.

Serve on the table with fresh vegetables, sauces to taste.

Bon appetit!