- Pork korea - 2 Kilogram
- Garlic - 3-4 teeth
- Olive oil - 2 items. spoons
- Lemon juice - 1 piece
- Black pepper ground - 0.5 teaspoons
- Mixture "Provencal herbs" - 2 Teaspoons (Rosemary, thyme, tarragon, etc.)
- Salt - To taste
The classic recipe for shish kebab from a loin means cooking not on skewers, but on a grate, and the ambassador before laying it on the coals - that's how the meat will turn out juicy, and not dry and hard. You will like both pork lovers and dietary supporters! ;) How to make a shish kebab from a loin: 1. Cut the meat across the fiber into serving steaks about 1.5-2 centimeters thick. Sometimes it is sold already chopped - excellent, it saves us time. 2. Each steak is washed and wiped with a clean cloth. 3. Garlic is cleaned and let through the press. 4. Squeeze the juice from the lemon. 5. In a small bowl, mix olive oil, lemon juice, garlic and Provencal herbs - all in combination will give the meat a unique taste and aroma. 6. Rub the steaks with the resulting mixture, put in a wide dish, cover with a lid and clean in the cold for 3-4 hours. If you want the meat to be defaced quickly - put the pan in a dark, but not a cold place. Then you can fry after 1.5-2 hours. 7. Install the grid over the coals. We take the meat from the pan, salt and put it on the grate. 8. Fry on both sides, periodically turning over, until a ruddy crust appears on the meat. We serve with fresh vegetables, greens and favorite shish kebab sauce, and eat, comfortably grabbing the bone! ;) Shish kebab from the loin is ready! Bon Appetit.
Servings: 5-8