Barbecue in red wine on the grill

Step-by-step cooking

1. Step 1:

   

   It is best to use the neck to cook pork kebab. Here the meat is very tender with the necessary thin layer of fat. Cut the meat into small pieces of the same size.

2. Step 2:

   

   Peel the onion and cut it into half rings. Mix the pieces of meat with chopped onions.

3. Step 3:

   

   Add red wine to the bowl.

4. Step 4:

   

   Add salt, pepper and your favorite spices to taste. Mix everything well, cover with a lid and leave to marinate for 3-4 hours.

6. Step 5:

   

   And now the trick of any of our kebabs! Before frying the meat, put canned whole mushrooms on skewers or on thin skewers. Fry them on hot coals.

7. Step 6:

   

   Then put them in a saucepan in which you plan to remove the finished kebab.

8. Step 7:

   

   Cook marinated meat on skewers over hot coals. Do not forget to turn from all sides so that the meat is evenly fried.

9. Step 8:

   

   Remove the finished shish kebab into a saucepan, directly on the mushrooms. In the end, the champignons will be perfectly soaked with juice from a hot, fragrant barbecue and will become insanely delicious. At the table, champignons are eaten first of all. And meat cooked in nature, and coals, is good in itself. Serve fresh herbs and vegetables to the barbecue. Enjoy your meal!