Grilled Shish Kebab: Juicy and Delightful

Appetizing, rosy, piquant, delicious! Shish kebab fried on a grill is one of the ways to fry meat over coals in nature. It is convenient because the pieces can be large, unlike those that are strung on skewers. A spicy marinade will make the meat juicy and tender.
cook time: 5h
Owen Truitt
Grilled Shish Kebab: Juicy and Delightful

Nutrition Facts (per serving)

312
Calories
28g
Fat
6g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Pork neck 1.3 kg
Onion 2 pc
Dry spices to taste
Salt to taste

For the marinade:

Soy sauce 5 tbsp
Sugar 1 tbsp
Grainy mustard 1 tbsp
Vegetable oil 3 tbsp
Lemon juice to taste

Recipe instructions

Step 1

Step 1
How to make shish kebab on a grill? Prepare your food. Pork neck is best suited for barbecue. It has the perfect combination of meat and fat, there are no bones and a thick layer of subcutaneous fat. Do not use frozen meat for barbecue; it may turn out tough; it is better to use fresh, chilled meat. Rinse and dry the meat. Clean it of films and tendons — they will curl up pieces of meat and will be difficult to chew. Cut the meat into large steak-type pieces.

Step 2

Step 2
Prepare the marinade. How to make a marinade? Add sugar, grain mustard, lemon juice to soy sauce, and lastly add vegetable oil. Mix everything thoroughly. You can use any mustard you like or have on hand. Table vinegar will work instead of lemon juice.

Step 3

Step 3
Cut the peeled and washed onion into large pieces or half rings. Transfer it to a spacious container, add a pinch of salt and remember well with your hands. This will make the onion more willing to release juice, which will soften the meat.

Step 4

Step 4
Add the chopped meat and dry spices to the onion, remember everything with your hands again, not too much, just so that the meat is evenly covered with spices and onion juice. Then pour in the marinade and mix well. If there is not enough marinade, add more so that the meat is completely covered.

Step 5

Step 5
Cover the dish with meat with film or a lid and leave to marinate for 1-1.5 hours at room temperature. Stir it regularly, then put it in the refrigerator for 4-5 hours (or overnight). Only then take it out 2 hours before cooking so that the meat has time to warm up.

Step 6

Step 6
On a grill or other structure, create the necessary heat for frying shish kebab. The coals should cool slightly and become covered with white-gray ash, then it will be the right moment to start frying. Place the meat on the grill and place it on the grill. If it bubbles and fat begins to come out, turn it over. To prevent the meat from turning out dry, fry it on each side very quickly, turning it over in time as soon as it sizzles. Cooking time takes 10-12 minutes

Step 7

Step 7
This meat will also cook well on skewers, just make sure it doesn’t hang over. String it tightly without leaving any gaps. Turn the skewers over for even frying; as soon as they are browned, the dish is almost ready. Trim one piece of meat to the middle and check it for doneness. If blood comes out, then it is still raw; if the juice is clear, then the meat is ready.

Step 8

Step 8
Serve the kebab directly on the skewers or on a platter in which all the pieces of meat have been removed. Donʼt forget to serve washed fresh herbs and vegetables as a side dish. Bon appetit!

Additional rubrics

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