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Tomato-Marinated Pork Kebabs over Coals

Juicy pork shish kebab marinated in tomato paste. My grandfather taught me to marinate kebabs this way — the tomato paste gives them a special aroma you notice right away.

irinaVicAuthor avatar
Recipe author
Barbecue in tomato paste on coals
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 12 g
Fats 48 % 15 g
Carbohydrates 13 % 4 g
187 kcal
GI: 100 / 0 / 0

Cooking method

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  • Rinse the meat and cut it into individual pieces that aren't too big — size them so they'll be easy to thread onto the skewers later. After cutting, season the meat with salt and pepper. Peel the onions and slice them into rings. Combine the onion rings and meat in one pot. Make the marinade in a separate bowl: it's a mixture of lemon juice, water, and tomato paste. Stir them together, pour the mixture into the pot with the meat, mix, then cover and refrigerate for 8 hours. Marinated? Take it out, thread it onto skewers, and grill over hot charcoal, turning the skewers so the kebabs cook evenly.

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g

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