- Pork - 3 Kilogram
- Lemon - 2 Pieces (small)
- Onion - 3-4 pieces
- Salt - 1.5 teaspoons
- Black pepper powder - 2-3 Pinch
- Dry Basil - 1-2 Pinch
- Marjoram - 1 Pinch
- Coriander grains - 2-3 Pinch
- Mineral water - 0.5 liters (or plain water)
We choose the "right meat". Someone likes drought, someone fucks. According to this recipe, it is possible to cook shish kebab both from the neck and from the carbonate. We cut the meat not in large or small pieces and add it to a pan or other container. We clean the onions and cut them with rings (if you will string together with meat), or half-rings. Lemon is cut into slices. The onion can be sprinkled with salt and spices and a little crushed to give it juice. We spread onion and lemon to meat. From the lobes of the lemon squeeze out the juice. Fill the meat with mineral water or plain water. We liked more with mineral water. Mix well the meat with spices, onions and lemon, cover with a plate and put anything heavy on top. Leave the hour at 3-4. String pieces of meat on the skewers fairly close to each other (especially for shish kebabs, which are made from lean meat) and fry as usual, in a traditional way.
Servings: 6-8