- Pork - 1 Kilogram
- Onions - 3 Pieces (2 - for meat, 1 for gravy)
- Lemon - 1 piece (half for meat, half for gravy)
- Greenery - 1 piece (bundle)
- Salo - 200 Grams
- Leek - 1 piece (bundle)
- Salt, pepper, seasonings - - To taste
Prepare all the necessary ingredients. Meat should be well washed, dried and cleaned from all kinds of membranes, veins and tendons. We cut pieces of meat of one small size. Fat is sliced finely. Sala by the number of pieces should be about the same as meat. Pieces of meat and fat are added in one bowl and we add onion grated onion (2 pcs) to the medium grater. Stirring. Then salt, pepper and add favorite seasonings, among which can be: coriander, turmeric, zira. Squeeze the juice of lemon and add a tiny bit of vinegar. Cover with a lid or a film and leave to marinate for about an hour (not less). After the meat is marinated, the pieces are loosely threaded on bamboo skewers. We alternate: a piece of meat, a piece of fat, a piece of meat. Finish a piece of fat. On the baking sheet spread several layers of foil, shiny surface up, lay out a couple of slices of fat. In the oven heated to 250 degrees, put the pan with foil on the lower tier, put the grate on the upper tier, where we lay out our shish kebabs. The upper side of the shish kebab will be baked more intensively, so once the shish kebab needs to be turned over. Salo will soon give smoke, it will be a signal that it's time to get the shish kebab. While the meat is being cooked, we will prepare a delicious "gravy" for shish kebab. To do this, we cut the onion into thin slices. Then finely chop the leek, greens. Add to them seasonings, a little vinegar and lemon juice. "Fry" then put on a ready-made shish kebab and served to the table.
Servings: 4