- Pork - 2 Kilogram (neck)
- Onion - 4-5 pieces
- Kiwi - 1-2 pieces
- Salt, pepper, seasonings - - To taste
- Fresh greens - - To taste (the more, the better)
It is a well-known fact that the best part for a shish kebab is the neck part of pork. Even with not experienced shish kebab from this part it turns out juicy and gentle. Piece of meat thoroughly washed, dried and cut into pieces of medium size. It is very important to cut the meat well, because if the pieces are large, they will not be fried, but if small, they will dry up. We put the meat in a comfortable dish, pour the onions into it with semicircles. Well salt, pepper, add spices to taste and finely chopped greens. Then we peel kiwi, peel it on a grater or finely chop it and add it to the meat. We mix everything thoroughly with our hands, cover with a lid and marinade for only half an hour! It is important! After our meat is marinated, we prepare strong coals and get the skewers. Dense enough to each other string the pieces of meat. Onions I advise you to fry separately. Coals are evenly leveled and spread out shish kebab. Fry meat for about 20-30 minutes, depends on the heat of the coals. Do not forget to turn the skewers from time to time. We serve our shish kebab with fresh vegetables, herbs, beer, ketchup and good mood. Bon Appetit:)
Servings: 6-7