Caucasian pork kebab on the grill

Step-by-step cooking

1. Step 1:

   

   First of all, wash the meat and dry it with paper towels. Then put the meat on a cutting board and cut with a sharp knife into portions of about the same size. It is not necessary to cut too finely, since it will be inconvenient to string on skewers.

2. Step 2:

   

   Peel and rinse the onion in cold running water. Cut it into half rings and mix it with chopped meat.

3. Step 3:

   

   Add vinegar, salt and pepper. Sprinkle with dried dill. Mix everything well with your hands, trying to mash the onion so that it releases the juice faster. this is necessary in order for the meat to marinate better and become juicier. Cover the bowl with cling film and leave to marinate for 4-6 hours. Not only meat is marinated here, but also onions. Pickled onions can be additionally served to the finished kebab.

5. Step 4:

   

   After a while, take out the marinated meat, mix it. Peel the meat from the onion and string it on a skewer.

6. Step 5:

   

   Cook the shish kebab not on an open fire, but on hot coals, not forgetting to turn it from all sides so that the meat is evenly fried. If, nevertheless, a fire breaks through, it can be sprayed with water, not allowing it to flare up, otherwise the meat will not bake inside, and it will burn outside. Enjoy your meal!