- Pork (best, neck) - 2 Kilogram
- Onions - 0.5 Kilogram
- Garlic - 5-6 Dollek
- Salt - 2 Teaspoons
- Black pepper - To taste
- Hops-Suneli - 1 teaspoon
- Kefir - 0,5 Liters
- Mineral water - 0,5 L
The main secret of fast kebab is a marinade. It should contain a sufficient amount of acid, so for the basis we take kefir, onion and mineral water, which will quickly enrich the meat with gas bubbles and soften it. Want to know all the other subtleties - read the recipe for a quick shish kebab! How to cook a shish kebab quickly: 1. Pork my under running water, cut into portions. Of course, it's better to make them not too big, but it's not worth a shred. The ideal size - with a matchbox, a little elongated in length. 2. Divide the onion into two parts. One cut with rings (we will string them on skewers with meat), the other - three on a grater or chopped in a blender. 3. Let the garlic pass through the press. In a separate bowl, mix onions, garlic, salt, spices and yogurt. 4. Put the meat in a saucepan. Pour the top of the marinade. Thoroughly mix. 5. In the cold do not clean - at a low temperature meat marinated longer. So just cover the pan with a lid and put it in a dark place. 6. After a half to two hours, open the pan and add mineral water to it. Stir and close for another half an hour. 7. After this time, you can fry the meat! String it on skewers and send it to the coals. The shish kebab will turn out all right, I assure you! ;) Bon Appetit!
Servings: 5-8