Composition / ingredients
Step-by-step cooking
Step 1:
How to fry a Georgian shish kebab? Prepare all the products listed in the recipe. Which meat is better to take? Pork, young beef or veal is perfect. I used a piece of pork neck. An important point is that the most delicious and juicy shish kebab is obtained from fresh meat that has not been frozen.
Step 2:
Rinse the meat and dry it with paper napkins or towels to get rid of the remaining water. Cut the pork into small pieces. Try to make all the pieces of the same size, then they will be evenly marinated and cooked. Send the pieces to a deep convenient container for pickling.
Step 3:
Peel the bulbs and cut them into small pieces.
Step 4:
Put the chopped onion in a separate small bowl. Add a little salt and ground black pepper.
Step 5:
While stirring, remember with your hands to let the onion juice.
Step 6:
Add onion to pork. Send paprika, favorite dry spices and bay leaf into a bowl, add salt to taste. Pour in vegetable oil and red wine vinegar.
Step 7:
Mix everything thoroughly. Cover or wrap the cup with cling film and leave at room temperature from half an hour to 2 hours. Meat can also be left to marinate in the refrigerator overnight.
Step 8:
Light the grill. Place the pork pieces on the skewers. Put the kebabs on the grill and fry, turning them over on hot coals from time to time until ready. Our barbecue was ready in 20-25 minutes.
Step 9:
Serve until it's cold! Offer fresh herbs, vegetables and various sauces to the meat.
Vinegar can be excluded from the recipe if desired, the shish kebab will still turn out delicious.
You can also string fresh vegetables or onion rings on a skewer between pieces of meat.
Bon appetit!
To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Which part of pork is best suited for cooking barbecue? Take a pork neck with fat layers. Then the kebab will turn out juicy and soft.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Red wine vinegar - 19 kcal/100g
