Pork Shish Kebab in Tomato Juice

Cooking method

1. Step 1:

   

   How do you make pork shish kebab in tomato juice? Gather all the ingredients on the list. Instead of parsley, you can use fresh oregano, basil, or cilantro. Combining a few herbs at once makes the finished kebab even tastier. Rinse the meat and pat it thoroughly dry with paper towels. Cut it into medium-sized pieces.

2. Step 2:

   

   Put the pork in a large container that's easy to marinate in. Sprinkle dry spices over the top. I usually use a ready-made meat marinade blend. Add pepper and salt to taste.

3. Step 3:

   

   Peel the onion. Rinse the onion and herbs under running water.

4. Step 4:

   

   Put the herbs and onion in a blender. For convenience, cut the parsley and onion into large chunks first.

5. Step 5:

   

   Pour the tomato juice into the blender.

6. Step 6:

   

   Blend everything thoroughly into a smooth, thick mixture.

7. Step 7:

   

   Pour the contents of the blender over the meat.

8. Step 8:

   

   Mix everything well so each piece is coated in the fragrant tomato marinade. Cover the container with plastic wrap or a lid and refrigerate for at least overnight. I sometimes leave it on the bottom shelf (where it's coldest) for even longer.

9. Step 9:

   

   Thread the marinated meat onto skewers. Wipe the tomato marinade off each piece with your hands, or it will scorch during cooking and spoil the look of the finished dish. I usually rinse most of the tomato and herbs off in cold water. Overnight, the pieces soak up all the spice and herb flavors, and the kebab comes out really delicious.

10. Step 10:

    

    Set the skewers on the grill.

11. Step 11:

    

    Grill the kebab until done, turning it from time to time. To check, make a cut with a thin knife into the largest piece. If the juices run clear, the kebab is ready!

12. Step 12:

    

    Don't overcook the pork over the coals, or it can turn out dry and tough.