Soft and juicy pork kebab with vinegar and onion

Step-by-step cooking

1. Step 1:

   

   A delicious and juicy kebab begins with a choice of meat. For this purpose, the meat of the neck part of pork is best suited. There is a small amount of fat in it, which will not allow the barbecue to become dry. Cut the right meat into pieces, approximately the same size, so that they can be conveniently strung on skewers.

2. Step 2:

   

   How to marinate pork kebab with vinegar? To marinate a shish kebab, you need to take a lot of onions. Peel the onion from the husk and hold it in cold water for a while. Due to this, when slicing onions, the eyes will be less watery. Cut the peeled onion into large strips. Remember it a little with your hands so that it becomes soft faster and starts to let the juice out. If desired, the number of onions can be added more. From this, the ready shish kebab will only benefit.

3. Step 3:

   

   Prepare a bowl for marinating meat in advance. Place the sliced pieces of meat on the bottom of the bowl. Then lay out a layer of onion and another layer of meat.

5. Step 4:

   

   Lay the onion in copious layers. So lay all the onion and meat in layers.

6. Step 5:

   

   Then pour vinegar and vegetable oil over the meat. To taste, pour the spices for the barbecue into the bowl. Mix everything well with your hands. Cover the bowl with a lid or cling film and leave to marinate for 5 hours (preferably overnight). Before cooking, add salt to the meat and mix well.

7. Step 6:

   

   Peel the meat from the onion and string it on a skewer. Cook shish kebab on the grill, on hot coals. Turn the skewers evenly so that the meat is fried on all sides. To the finished kebab, cut fresh vegetables and herbs. Bon appetit!