- Pork - 2 Kilogram
- Onion - 0.5 Kilogram
- Tomatoes - 1 Kilogram
- Wine red dry - 0.5 liters
- Bay Leaf - 5-6 pieces
- Peppercorns - 10 pieces
- Salt - To taste
Meat (I recommend taking a young pig's neck, it's great for cooking on charcoal, but you can cut it) to get rid of splinters of bones and dirt, rinse, dry and cut into pieces with the size of about a matchbox. Cut the onions into large rings. We begin to lay the ingredients for the shish kebab in a pan: a layer of meat, then a layer of onions, a couple of laurel leaves, a pinch of salt, peppercorns and pour red wine (it should be not cold, but at room temperature). Then repeat the procedure until the meat and onions are finished. We remove the pan in the refrigerator for several hours. We take out the pan and leave a little "warm up". My tomatoes, especially large cut into two or four pieces. We string meat, alternating it with onion rings and tomatoes, on skewers and bake on charcoal until ready. In the process, we sprinkle with the same wine diluted 1: 1 with water. We eat hot, drink wine, communicate with loved ones and remember childhood ...
Servings: 5-7