Grilled Red Wine Shish Kebab

Delicious, tender, juicy, for a friendly or family dinner! Shish kebab in red wine on the grill is another option for cooking meat in nature for your piggy bank. The alcohol will evaporate during the frying process and will not be felt at all in the finished dish.
cook time: 6h
Noah Merrick
Grilled Red Wine Shish Kebab

Nutrition Facts (per serving)

162
Calories
12g
Fat
3g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Onion 1 kg
Salt to taste
Ground black pepper to taste
Pork 2 kg
Red wine 200 ml
Dry spices to taste
Canned champignons 400 g

Recipe instructions

Step 1

Step 1
How to grill shish kebab in red wine? Prepare all the necessary ingredients. To prepare pork kebabs, it is best to use the neck. This meat is very tender with the necessary thin layer of fat. Wash the meat in running water, cut into small pieces of equal size. Place the chopped meat in a bowl.

Step 2

Step 2
Peel the onion and cut into half rings. Press it a little with your hands so that it releases the juice and put it into the meat. Mix the pieces of meat with chopped onions.

Step 3

Step 3
Pour red wine into a bowl with the meat.

Step 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.

Step 5

Step 5
And now the trick of any of our kebab! Before frying the meat, thread canned whole champignons onto skewers or thin skewers. Fry them over hot coals.

Step 6

Step 6
Then put them in a pan into which you plan to remove the finished kebab.

Step 7

Step 7
Cook marinated meat on skewers over hot coals. Remember to turn on all sides so that the meat cooks evenly.

Step 8

Step 8
Remove the finished kebab to the pan, directly onto the mushrooms. Ultimately, the champignons will be perfectly saturated with the juice from the hot, aromatic kebab and will become incredibly tasty. The first thing eaten at the table is the champignons. And meat cooked in nature, on coals, is good in itself. Serve the barbecue with fresh herbs and vegetables. Bon appetit!

Additional rubrics

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