Pork kebab on coals on the grill

Pork kebab is a classic, cooking in nature! Meat cooked with smoke on coals turns out to be unusually fragrant and delicious. The marinade for shish kebab can be different, but if you do not like sharp tastes and aromas, then I recommend cooking just such an option, with a lot of onions and carbonated water. In this version, the meat turns out to be very tender and juicy.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Pork

Onion

1.5

Mineral water (carbonated)

1.5

Spices dry

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 10 g

Fats 52 % 13 g

Carbohydrates 8 % 2 g

169 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 5 h

Step 1:
Take a pork fillet that has some fat in it. Cut the pork into portions of the same size.
Step 2:
Peel the onion and cut it into half rings.
Step 3:
Put the chopped pork and onion in a separate large bowl. Mix everything together.
Step 4:
Add carbonated mineral water.
Step 5:
Add the required amount of spices for the barbecue and salt. Mix everything well and put it in a convenient bowl for marinating. Put something heavy on top so that the meat is covered with carbonated water. Let the meat stand for 3-4 hours, in a cool place, so that it is well marinated.
Step 6:
Then peel the meat from the excess onion and string it on skewers tightly to each other. At the same time, do not forget to lubricate the skewers with vegetable oil.
Step 7:
Fry the shish kebab on hot coals, turning evenly from all sides so that it is well fried. The meat above the grill should be at a height of about 10-15 centimeters. At the same time, there should be no open fire. Only heat should come from the coals. Delicious, ready-made shish kebab, eat immediately hot. Serve it with boiled potatoes or vegetable salad. Enjoy your meal!

Shish kebab always lifts the mood. There are a lot of varieties of it, but the classic is prepared most often from pork meat. To do this, it is best to use young and juicy meat. Avoid using frozen meat, as the kebab will turn out to be tough. Use pieces of approximately the same size. Thanks to this, they will be fried evenly. String the meat on the skewers in such a way that it does not hang down. The most convenient way to cook a barbecue is to use ready-made charcoal. And the best brazier for its preparation is considered a brazier. Instead of skewers, you can also use a grate.