Beaver kebab on coals

How to make a beaver kebab on coals?

1. Cut the butchered beaver into large pieces and soak in water. They are usually soaked from one to three days, periodically changing the water.
2. Then cut the meat into portions and put it in a pickling container (so that it fits in the refrigerator). Cut onion rings and thin slices of apples. Add to the meat and stir. Add spices. Mix water with vinegar to taste slightly sour, and pour acidic water over the meat so that the meat is completely drowned. Put it in the cold for a day or three. Stir occasionally. As for the salt, it's up to you. I do not salt shish kebab when marinating, I am sure that salt pulls the juices out of the meat. I salt when strung on a skewer or already when I eat (most often salt is not needed, it turns out so delicious).
3. Put the meat on a skewer (or put it on a barbecue grill) and cook over medium heat for a little less than an hour, turning it over when it starts to fry. In the process, you can water the meat with marinade or wine (beer), - it will not be worse.
It is not necessary to submit such a thing - they will come and snatch it up themselves.
Have fun!

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.