Moose meat kebab on coals

1. Rinse the meat if necessary. Cut into portions. Put in a bowl for pickling.
2. Cut the onion into rings there.
3. Mash garlic, mix with spices, pepper, salt and vinegar.
4. Carefully rub the pieces of meat with a spicy mixture from all sides.
5. Pour soda to the top and leave in the refrigerator to marinate for a time from one to two days. Moose meat is such that it requires a long time for successful pickling. At the same time, the older the moose, the longer it needs to be pickled! By the way, in addition to time, soda will also contribute to a better penetration of spices and moisture into the meat.
6. The meat is pickled, it's time to fry kebabs! Prepare the required amount of coals in the grill or on the fire. The temperature of the coals suitable for starting frying is such that it is impossible to hold your hand at the level of frying a barbecue for longer than a couple of seconds.
7. While the wood is burning on the coals, put the meat on the skewers. And then put it on the coals already ready for frying.
8. As the coals sizzle from the dripping fat, it's time to start turning the shish kebab!
9. Fry until the necessary ruddiness, turning the shish kebab every 3-4 minutes.
10. Make sure that the flame does not flare up and the barbecue does not burn.
11. If you are not sure about the readiness of the kebab in appearance, you can always check the readiness with a knife by making an incision!

The kebab is ready. Help yourself and treat!