Pork Carbonate kebab

Pork carbonate can be attributed to the lean parts of the carcass, because it practically does not contain fat. This will avoid overeating and will not affect the figure, but the meat may turn out to be dry and unpleasantly tough. To get juicy, tender meat, you need to follow a few simple rules, and its secrets are revealed in the marinade.

The prepared piece of pork is washed and dried with a paper towel. Cut into portions, put in a deep bowl. Peel the onion, wash and cut into large rings. Do not cut too finely, the onion will give the juice well in any case.

Put onion rings in a separate container, add mayonnaise, salt, ground black pepper and water to them. The secret of the softness and tenderness of meat lies in the use of mayonnaise for marinade, it will add the necessary fat content. Add vinegar to the marinade, which, if desired, can be replaced with lemon juice. The acid will help soften tough meat fibers, make soft and tender even initially very tough meat.

If desired, we can add any spices or herbs to the marinade. Knead the onion well with the rest of the contents with your hands so that it lets the juice well.

Pour the marinade into the meat container, mix well and smear each piece. Cover with a lid or food wrap. The minimum pickling time for a carbonate kebab is 3 hours. But, if there is such a possibility, it is better to leave it overnight. Then the meat is guaranteed to be soft and tender.

Well-marinated meat is strung on skewers and cooked on a brazier burned to hot coals. The cooking time is 20-30 minutes, depending on the intensity of the heat and the size of the pieces.

Ready-made shish kebab is served immediately from the grill on skewers, supplemented with radishes, green onions, parsley, any vegetables and sauces as desired.

Bon appetit!