Composition / ingredients
Step-by-step cooking
Step 1:
To prepare a barbecue in pomegranate juice, prepare all the necessary spices. Use them to your liking, but little by little.
Step 2:
To prepare the marinade, peel the onion, rinse and cut into half rings. Fold it into a spacious bowl in which the shish kebab will be marinated. Add all the spices and a little salt. Add the broken bay leaf. Mix it up.
Step 3:
Cut the pork neck into medium-sized portions. It is not necessary to cut very finely, since it will be inconvenient to string on skewers. Put the chopped meat in a bowl to the marinade.
Step 4:
Peel and streak the pomegranates. Put everything in a small saucepan. Squeeze the juice out of the pomegranate with a glass or mug.
Step 5:
Strain the juice through a fine sieve. This will make about 250-300 ml of pomegranate juice.
Step 6:
Pour fresh pomegranate juice over the meat.
Step 7:
Mix everything well. It is convenient to do this with your hands. Then cover with a lid or, best of all, wrap with cling film and put in the refrigerator for 8-10 hours.
Step 8:
String well-marinated meat on skewers.
Step 9:
Cook on hot coals, turning evenly so that the meat does not burn, but is well fried.
Step 10:
Serve ready-made shish kebab with fresh vegetables and fresh herbs. Complement it with your favorite sauce. Enjoy your meal!
What kind of shish kebab will be ready depends on how the meat is pickled. If it is not pickled at all, it will be dry and hard. And a good, proper marinade perfectly softens meat fibers. For this marinade, you can use pomegranate juice.
Marinade for shish kebab with the addition of pomegranate juice is suitable for different types of meat. But I do not recommend using meat with veins, since the pomegranate marinade acts very gently on the meat. It is best to use the meat of a young animal that has not been frozen. When defrosting, the meat will lose some moisture and the finished kebab will turn out dry.
Do not use aluminum dishes for pickling, since when adding pomegranate juice, it will oxidize and release harmful substances.
Which part of pork is best suited for cooking barbecue? Take a pork neck with fat layers. Then the kebab will turn out juicy and soft.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Garnet - 52 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pork neck - 343 kcal/100g
