Shish kebab juicy

Pork washed, dried, rid of excess films and tendons, cut into small n Ingredients:

• Pork - 2 Kilogram
• Onions - 0.5 Kilogram
• Kefir - 0,5 Liters
• Laurel leaf ground - 0.5 teaspoons
• Black pepper powder - 0.5 teaspoons
• Rosemary - To taste
• Salt - To taste

Instructions

Pork washed, dried, rid of excess films and tendons, cut into small portions. Onions - half rings or rings, if you plan to send it to skewers too. Add the onion and spice to the meat. Do not salt! If this is done, the marinade will draw moisture out of the meat and it will become stiff, dry and tasteless! Fill with kefir, mix. We put it away in the refrigerator. After a few hours we take out the pan. Now you can salt and leave for 15 minutes. And then put on the burned skewers (hot metal will make the blood curdle - it will not leak out of meat, and the shish kebab will remain juicy) along the fibers and send to the coals. Fry until a crispy crust is formed. We serve hot, with fresh vegetables, herbs, favorite sauce for shish kebab and red dry wine.

Servings: 5-7