We bring to your attention a recipe for shish kebab withoutthe addition of vinegar. Preparing the food is quite simple. Marinade for shish kebab from pork with kiwi makes the meat very juicy and tender. This allows it to pickle not only chicken and pork, but also more lean and hard meat, for example, lamb, turkey and even beef.
In order to make the shish kebab, as well as the marinade for pork from kiwi, you will need such products:
1.Before preparing a dish, meat must necessarily be marinated. To do this, take pieces of pork neck, rinse them with water, peel off the films and cut into large pieces. The size of meat pieces should be not less than a match box. If your pork is fresh or steamed, then prolonged soaking is not required, and you can only manage short marinating, so that the meat absorbs the aroma of all the spices.
2. Now cut the onion into rings, salt it directly on the board and stir it so that it releases juice. This will help you soften your meat during the soaking process.
3.Now lay the meat in an enameled large bowl, add salted onion, spices, pepper. Ziru and kiwi cut into slices. Add the mayonnaise. Your marinade for shish kebab from pork with kiwi is almost ready.
4.All mix and put in the cold, let the meat marinate. Wait thirty minutes, no more! After all, the kiwi has an acid that can quickly "burn" the meat. That this does not happen, your brazier should be already fully prepared for frying shish kebabs.
5. Remove the kiwi from the meat, if you suddenly need more time for pickling.
7. Lay the skewers at a height of twenty centimeters from the coals and start frying shish kebab. Do not forget to turn it over periodically.
8. If you correctly made marinade from kiwi for shish kebab and well marinated meat, then it should be roasted in fifteen minutes and become golden in color.
9. Serve the dish on a plate, you do not need to remove the skewers. Put on the table tomato sauce, vegetables and greens, ketchup.
