- Pork neck tenderloin - 4 Kilogram
- Onion - 1 Kilogram
- Mineral water - 0,5 L
- Coriander seeds - 2 Art. spoons
- A mixture of dried tomatoes and paprika 1-2. spoons
- Black ground pepper - 0,5 St. spoons
- Salt - 1.5 Art. spoons
The most important thing is to choose the right meat for a shish kebab. I advise you to take the pork neck. Meat is soft, with interlayers of fat and shish kebab will turn out juicy. If you could not buy such meat, do not worry, you can cook from any meat, even from the ribs. We cut meat into pieces in size about one and a half to two matchboxes. Fold the meat in a large pot or a bucket. We clean and cut the onion and send it to the meat. Sprinkle the meat with onions with black pepper and coriander seeds (I recommend grinding half of the grains). Add the mixture of tomato and paprika. Solim. Mix the meat with onions and spices. It is desirable to mash the meat well, so that it gives juice. Fill with mineral water (about a half cup). We send meat to the fridge for the night, you can fry in the morning :). Mineral, left after pickling, is useful in order to water the shish kebab during frying.
Servings: 6-8