The perfect shish kebab is a complete meal

There are a great many options for preparing shish kebab, from simple to the most complex. I offer a recipe that always wins, and the kebab is distinguished by its delicate and juicy taste, compared to the rest.
A fragrant side dish will perfectly create a complete lunch. Lemon juice is ideal for tenderizing meat and does not have the strong taste or smell of vinegar. Carbonated water additionally helps soften the meat and allow the spices to be absorbed well.

Ingredients:

• Pork neck - 2 kg;
  
• sparkling water - 1 liter;
  
• onions - 500 gr.;
  
• lemons - 2 pcs.;
  
• champignons - 500 gr.;
  
• potatoes - 500 gr.;
  
• vegetable oil - 20 gr.;
  
• soy sauce - 50 gr.;
  
• water - 50 g;
  
• paprika - 1 tsp;
  
• barbecue seasoning (to taste) - 1 tbsp. l.;
  
• a couple of cloves of garlic;
  
• salt and pepper to taste.

1. Combine oil, water, soy sauce, parika and squeezed garlic. We pierce the mushrooms with a toothpick so that the marinade is well saturated. And mix everything thoroughly.



2. Squeeze the juice of two lemons.

3. Grind two onions into a pulp, the rest into rings. Onion pulp, with its juiciness, saturates and saturates the taste very well.

4.We cut the meat to the desired size and place it in a marinade container, placing each layer with onion rings.

5. Combine the ingredients for the marinade. Lemon juice, mineral water, onion pulp, barbecue seasoning and pepper. Add salt 20 minutes before skewering. Pour the marinade over the meat. Marinate for 2 hours.


6. Cut the potatoes into slices, no more than 1 cm thick. Alternately thread on a skewer: potatoes, mushrooms, meat and onions.


7. We get the following result.

We get a very juicy and tender kebab. It is advisable to string potatoes and mushrooms not very tightly or on a separate skewer. Depends on the size of the mushrooms and the thickness of the potatoes.