- Pork neck - 2 Kilogram
- Onions - 700 Grams
- Garlic - 3-4 teeth
- Mustard - 2 Art. spoons
- Lemon juice - 50 milliliters
- Tomato juice - 0.5 liters
- Sugar - 1 teaspoon (Those who are not afraid of experiments can replace sugar with the same amount of honey.) The result will be very interesting.)
- Bay leaf - 2-3 pieces
- Pepper red - To taste
- Pepper black peas - 5-6 pieces
- Salt - To taste
Pork is better to take a fat, ideal option - neck. To dry the shish kebab from the pig's neck is almost impossible, at least, I have never seen this. So boldly take a fresh pork neck and cut into large pieces - a quarter of a fist about. Do not be afraid, it will be fried - if, of course, you observe all other conditions of preparation. We rub a half of onions on a grater, another - we cut with rings. Garlic cut into plates. In a large bowl, mix garlic, grated onions and onions sliced with mustard, lemon juice, tomato juice, sugar and spices. Stirring. Salt does not add - from it the meat can become tough, and we want juicy kebab! We fill the marinade with meat, mix it well with our hands. If there is an opportunity - we put under oppression. In any case, we send to the cold no less than 2-3 hours. String carefully scraped from marinade pieces of meat on skewers, alternating them with onion rings and fresh vegetables (tomatoes, zucchini, eggplants will suit). Solim. Bake on charcoal, periodically turning over. The shish kebab turns out very juicy and juicy - lick your fingers!
Servings: 7-8