Many nations at one time began to cook meat on coals. It is not worth racking your brains and calculating which nation was the first. The important thing is that this method of cooking is popular nowadays, it is actively used at picnics, on a camping trip, in the countryside. The ability to make a quality marinade, and then cook deliciously on the fire – worthy of praise.
We know tell you about our method of cooking kebab from pork neck. You will be able to make a truly delicious and soft meat. Let’s try it!
Ingredients:
- Pork neck – 1 kg;
- Onion – 150 gr;
- Kefir – 125 gr;
- Salt – tsp;
- Ground black pepper – 1/4 tsp;
- Soda – 1/4 tsp;
- Spices – 1/2 tsp;
- Vegetable oil – tbsp.
Preparation:
Let’s start with marinating the meat. Cut the pork neck into small pieces of 60-70 grams. So it will be convenient to put them on a skewer, as well as there will be no problems with frying inside.
Onions cut in half rings. Pour kefir into a deep saucepan.
Add
the baking soda and stir with a spoon to extinguish it.
Send the meat to the kefir, add the onions, as well as salt and pepper to taste. You can also add your favorite spices for kebab. It remains to add vegetable oil. With
your hands crumple the kebab, grind the onions. Stir for 5 minutes.
Cover with a lid and send to the refrigerator to marinate. When everything is ready, put on a skewer and get rid of the onion so that it does not burn.
We fry on the coals, if the fire appears, sprinkle with salt. To make everything fried, separate the glued pieces of meat from each other.
Cook on all sides for 15-17 minutes and serve.
