Pork shoulder kebab on coals

Pork shoulder is a relatively dry part of pork without special fatty areas. On the one hand, this fact makes this part of the meat suitable and laconic for the majority. However. on the other hand, in order for the kebab to turn out juicy and tasty, special attention should be paid to the process of marinating meat.

So, first of all, it is necessary to rinse the pork shoulder well under cold running water and wipe it dry with paper towels. Then put the meat on a large cutting board and use a sharp meat knife to cut the pork into portions for shish kebab - not very large and not very small. The meat should have time to cook evenly and at the same time remain juicy inside.

Next, you should prepare a marinade for a barbecue. Everything is simple here! The fastest and win-win marinade option is to mix soy sauce with a small amount of balsamic vinegar. This marinade will give the meat a piquant spicy taste and a delicious mouth-watering aroma.

Place the pork shoulder cut into pieces in a large saucepan or bowl. And then pour the meat cooked marinade. Next, you need to mash the meat with your hands so that the marinade is imprinted into the pieces of pork and soaked it well. Cover the pot or bowl with a lid and leave the shish kebab to marinate at room temperature for a couple of hours.

After the shish kebab has stood in the marinade long enough, you can proceed directly to its preparation. To do this, it is necessary to preheat the coals in advance. Prepare clean skewers and string meat evenly on them.

It is best to cook shish kebab from pork shoulder on moderately hot coals, so as not to overcook this tender meat. At the same time, the skewers themselves should be periodically turned in different directions so that the kebab is cooked evenly from all sides. As soon as the kebab is fried to a ruddy brown crust, it can be removed from the skewer and sampled.

Ready-made pork shoulder kebab is usually served with baked vegetables and herbs.

Bon appetit!