Pork kebab in lemon-vinegar marinade in a sleeve

For cooking, we can not do without a special sleeve for baking. But before we need it, let's deal with the meat and marinade of the future barbecue in the sleeve.

Pork cut into pieces. The size of the pieces is left to your discretion, but it is advisable not to overdo it. After we got a bunch of beautiful pieces of raw pork, we carefully beat them off, wrapped in plastic wrap. After – pepper, salt.

The second step will be sprinkling the chopped meat with spices. It is best, of course, if the meat is in a bowl at the same time. We take the first onion, cut it into pieces, no matter what shape. We need onion pieces to suppress them in the meat. So pork will be soaked in its juices. Simple pickling, but simple. It takes about two hours for the onion juice to be well absorbed.

Before the pickling ends, in about half of that time, we pickle the remaining bulbs separately. Cut them into half rings. We put it in a bowl, which we fill with boiling water, vinegar, lemon juice, salt and sugar.

We prepare the oven for the barbecue, putting it on heating. We take out the baking sheet, completely lay it out with special baking paper. Fill the sleeve with pickled onions. Put pieces of pork meat on top of the onion, and stir. We tie the sleeve tightly, but leave a couple of holes on its surface. You can do them with a needle.

We leave our good to prepare for an hour and a half. Check the condition of the barbecue in the sleeve from time to time. At the end of baking, we put the shish kebab on a large plate. We enjoy the aroma and taste of our labors!