Jar-Marinated Pork Kebabs in Onion Purée
A really tasty kebab recipe in a handy container for picnics! Marinated this way, the meat keeps in the fridge for two days, and the jar is easy to pack for a day trip out of town. If you want to grill right away, just leave the jar at room temperature while the coals burn down. The onion purée soaks all the way through the meat, so every piece is fragrant with it — not just the spots that touched the usual onion rings.
Ira
Recipe author
Jar-Marinated Pork Kebabs in Onion Purée
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 %
11 g
Fats 67 %
26 g
Carbohydrates 5 %
2 g
289 kcal
GI:
100
/
0
/
0
- MARINADE: 1. Blend the onions into a purée, or run them through a meat grinder. 2. Stir the salt into the onion purée until evenly combined. MEAT: 3. Cut the pork into small, roughly two-bite pieces. 4. Work the marinade into the meat well with your hands. JAR: 5. Pack the meat tightly into a large (3-quart) jar with a lid. 6. You can grill the kebabs right away, or up to 2 days later. GRILLING: 7. Thread the pieces of meat snugly onto skewers and grill over the coals until cooked through, about 15 minutes. Enjoy!
Caloric content of the products possible in the composition of the dish
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pork neck - 343 kcal/100g
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