Composition / ingredients
Cooking method
We wash the meat, dry it with paper towels. We cut the entrecotes into pieces (right with the bone).
Peel the onion, rinse, cut into large half rings.
In a large, comfortable enameled bowl, we put the meat and onion in layers (we will suppress the onion a little with our hands so that it will let the juice out). Lightly sprinkle each layer of meat with salt and pepper.
Pour boiling water over the lemons, cut in half and squeeze out the juice, pouring it over the meat. Pressed citrus fruits are crushed using a blender or meat grinder and added to a bowl with the rest of the ingredients.
The final top layer should be onion. Cover the bowl with a lid suitable in diameter, and send it to the refrigerator to marinate for exactly 2 hours.
Meanwhile, prepare the grill for frying.
Pickled meat is strung on skewers and fried evenly from all sides (fry on hot coals, preventing any appearance of fire, as the meat will burn from it).
We serve shish kebab from pork entrecotes with fresh vegetables and herbs.
The fragrance is dizzying! Very appetizing!
Eat for health!
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
