Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products according to the list: there are not many of them at all. The main thing is to take good meat from the neck or from the brisket, where it is with fat, so that the shish kebab does not turn out dry. So, take pork, onion, lemon, salt and pepper.
Step 2:
Cut the meat into approximately the same not too small pieces. Add salt, add coarsely chopped onion - slices, not rings, if you want to string it on skewers; add pepper, pour lemon juice from half a lemon. Mix well. Refrigerate for an hour or two.
Step 3:
String the pieces of meat mixed with onions, leaning the fat edge against the lean. Press the meat tightly together - it will be juicier.
Step 4:
Place the kebabs over a baking tray with sides - by the way, you can bake potatoes or other vegetables at the bottom.
Step 5:
Bake at 200-150 degrees for 40-50 minutes (depending on the oven and the size of the meat pieces).
Pork kebab with lemon and onion turns out great in the oven.
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
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
