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Pork kebab in mineral water

Pork Kebabs Marinated in Sparkling Water

This shashlik (skewered grilled pork) is worth trying the first chance you get. A marinade based on sparkling mineral water is one of the best there is for kebabs — I've seen it for myself. The meat turns out tender and juicy; the only trick is not to let it dry out over the fire. You can grill it on skewers or on a grate.

sharlis

Recipe author

Composition / ingredients

Servings:

Pork

Sparkling mineral water

500

Onion

Ground black pepper

Ground coriander

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 11 g

Fats 52 % 14 g

Carbohydrates 7 % 2 g

177 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather everything you need for the kebabs. For this dish I recommend pork neck (collar) — it's the ideal cut for cooking over fire.
Step 2:

Properly marinated shashlik is already half the battle. I discovered the method I'm sharing here not long ago — a butcher friend taught me how to marinate pork kebabs in mineral water, and I've been using it ever since. So, step by step: peel the onions and slice them into thick rings.
Step 3:

Cut the meat into equal, portion-sized pieces. Don't cut them too small, or the kebabs will turn out dry instead of juicy. Season the pork with pepper and ground coriander — these spices give the meat a wonderful aroma and flavor. Don't add salt yet.
Step 4:

Take a deep enameled pot and add the meat and onions. We've also used clay cookware for marinating — that works well too; the main thing is that it's a natural material.
Step 5:

Mix and gently knead the pork pieces with your hands. Pour the mineral water over everything — it should cover the meat completely.
Step 6:

Now weigh the meat down — set something heavy on top. We usually use a plate topped with a jar of water. Leave it to marinate for 4 hours.
Step 7:

Just before you thread the meat onto skewers, salt it to taste.
Step 8:

Grill the shashlik over an open flame — a campfire — or in an electric kebab grill. Serve it with a sauce, store-bought or homemade, and roasted vegetables make a great side.

Back in our student days we used to grill kebabs and were always hunting for simpler, cheaper recipes. That's how we found this wonderful "pork kebabs in mineral water" — and it came out delicious. We still turn to it regularly: at the cabin, on fishing trips, at picnics — really, any chance we get, any time of year, even in winter, say for New Year's!