When preparing a kebab without marinade, you should pay attention to its preparation. Thorough "massaging" and cold keeping are essential steps in the process that affect the flavor of the dish. Sprinkling a kebab with vinegar and water will add the usual sourness to the meat. But add the amount of vinegar to your taste and give preference to fruit varieties.
Main Ingredient: Meat / Pork
Dish: Hot dishes / Barbecue
- Pork - 800-1000 Grams (any suitable portion for a kebab)
- Onions - 2-3 pieces
- Spices - 2 Tbsp. spoons (for barbecue)
- Grape Vinegar - To taste (or apple cider)
How to cook "Pork shashlik without marinade"
Prepare the required ingredients.
Prepare the meat. Wash, pat dry with paper towel. Cut into pieces the size of a matchbox. Transfer to a bowl. Add spices. Cut the onion into half rings, add to the meat.
Remember the contents of the bowl well with your hands for 2-3 minutes, leave on the table for 15 minutes. Then refrigerate for 8 hours.
After the time has elapsed, remove the meat from the refrigerator, salt to taste, remember again. Now start preparing the grill.
Pour 0.5 liters of water into the bowl. Add vinegar to taste. In my case, I added 3 tbsp.
When the coals in the grill become "gray", string the meat on skewers. Transfer to a charcoal grill and fry for 30-35 minutes, turning occasionally and pouring with vinegar and water.
After the indicated time, check the kebab for readiness. Poke a piece of meat with a knife. Clear juice should stand out.
Serve the kebab hot. Enjoy your meal!