Wild boar barbecue on the grill

How to make a shish kebab from a wild boar on the grill?

1. Cut the meat into portions. Usually the meat is not washed (it will immediately become oak, and the garbage sticks to the sticky films - it is not washed anyway), but simply cleaned clean from the films.
2. Chop the onion (200 g) and put it together with the meat in a bowl. Add salt and paprika, wine vinegar, oil and mix everything well. Leave to marinate for at least half an hour. A very long time is also not necessary - the meat will become dry from vinegar.
3. Put the meat on the skewers and cook the barbecue on the grill. I do not recommend putting onions on a skewer - it burns, the taste of meat turns out with bitterness. But this is a matter of taste.
4. Remove the finished kebab to a large dish, sprinkle with finely chopped onion (100 g), finely chopped parsley (or tear it with your hands), season with horseradish.
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.

So that the mucous membrane of the eyes is not irritated 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.