Particularly tender kebab soaked in milk and marinated in lemon juice
Many chefs believe that cooking barbecue is a purely male activity. That is why in our family only my husband marinates and fries this dish. One of the original marinade recipes is with milk. The finished products are especially tender and at the same time very juicy. Here's the recipe.
Ingredients:
- - pork (neck) - 2 kg;
- - lemon - 3 fruits;
- - onions - 6 heads;
- - drinking water (purified or table water without gas) - 1.2 l;
- - mixture of spices for barbecue - 2 packets (50 g);
- - whole milk (2.5 percent fat) - 1 l;
- - coarsely ground sea salt - 2 tbsp. l.
Preparing tender pork shish kebab:
1. Rinse a piece of pork neck under running water and cut into large pieces.
2. Soak the meat in milk for 1.5 hours.
3. Peel the onion and cut into thick rings.
4. Prepare the marinade: scald the lemons with boiling water and squeeze the juice out of them, and then mix the resulting fresh juice with water and a composition of spices.
5.Drain the milk, combine the pork with onion rings, add salt and marinade for 5.5 hours.
6. Prick piles of meat alternately with onion rings onto skewers and fry the products over coals. Periodically, the skewers must be turned over, generously sprinkling the pieces with lemon marinade.
7. It is most convenient to place the finished meat in the heat of the heat before serving on a platter, decorating the kebab with uniform greens.
As a side dish for barbecue, I usually boil or bake potatoes. And I definitely prepare a big bowl of summer salad from tomatoes, sweet peppers, cucumbers and green onions, seasoning the vegetables with fragrant country sunflower seed oil.
Enjoy your meal in the fresh air!
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