Shish kebab in tomato paste on coals
Composition / ingredients
17
Servings:
Step-by-step cooking
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We wash the meat and cut it into separate, not too large pieces. Do the calculation so that it would be more convenient for you to string the meat on a skewer later. After slicing, sprinkle the meat with salt and pepper.
Cut the bulbs into rings, having peeled them before. Put the onion rings and meat together in one saucepan.
Marinade is prepared in a separate bowl. We will have it from a mixture of lemon juice, water and tomato paste. Mix them together and send the contents of the bowl into a saucepan with meat. Mix, and then take it and put it in the refrigerator for 8 hours.
Pickled? We take it out, put it on a skewer and fry it over hot charcoal, turning the skewers so that the kebab is evenly fried.
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
