Cooking description:
Pay attention to the time of the kebab marinating. It is in 24 hours that the meat is saturated with ayran and becomes "whitish". It should be freely pierced with a skewer, which indicates proper marinating. The salt must be added just before frying as it draws the juice out of the meat. Follow the recipe and the dish will delight you!
Purpose: Outdoors
Main Ingredient: Meat / Pork
Dish: Hot dishes / Barbecue
Ingredients:
- Pork - 1500-2000 Grams (neck and meat in equal amounts)
- Ayran - 700-1000 Milliliters
- Black pepper - To taste (ground)
- Salt - To taste
- Spices for meat - To taste (optional)
Servings: 3
How to cook "Shish kebab on ayran"
Prepare the ingredients you need.
Wash the meat. Blot with a paper towel. Cut into pieces a little larger than a matchbox.
Transfer the meat to a bowl, add pepper and spices to taste. Fill with ayran at room temperature. Press down on top with a plate so that all the pork is covered in the liquid. Tighten with plastic wrap or cover. Refrigerate for 24 hours.
After the time has passed, remove the meat bowl from the refrigerator. Stir and salt to taste.
String the meat on skewers. String the pieces longitudinally, leaving a small gap between them for better frying.
Transfer the skewers to the grill with ready-made coals. Fry, turning occasionally, until an even brownish crust forms.
Serve the prepared shish kebab immediately.
Enjoy your meal!