How to cook shish kebab from pork

Surely every one of us, regardless of sex, tried to cook a shish kebab of pork at least once in his life . Of course, not all of this turned out, because everything is not as easy as it seems at first glance. In some countries of Transcaucasia, for example, in Armenia, the preparation of this dish is similar to a kind of art. How to cook shish kebab from pork? How to properly marinate meat, how much you need and you can keep it, how to string on skewers, when to put on fire, how often to turn over and, in the end, how to learn whether meat is ready or not - all these questions will be answered by this article.

It seems that Caucasian men from the cradle know how to properly cook shish kebab from pork. And even if a woman exactly repeats all the actions, still the meat turns out not so juicy and tasty as the representatives of the stronger sex. What is their secret?

First, the most important thing in this business is the choice of meat. In order to understand how to properly prepare shish kebab from pork, you need to take a neck. In this case, the dish will turn out juicy, delicate and tasty. And if you take a ham, it's tough and dry. In addition, experts choose a product that has never been frozen. Find the right meat, cut into squares of 5 and a length of 10 centimeters.

The next step for those who want to know how to make shish kebab from pork is to become a marinade, which is a mixture of onions, spices and liquids. The last component determines the taste of the future dish. So, you need to take enamel, clay or glassware, put raw meat in it and marinate it. Here are some examples of how to do this.

The main marinade, enjoyed by a good half of kebab lovers, is made from vegetable oil, spicy dried herbs, Dijon mustard and vinegar. Yogurt, garlic, cloves, cardamom and cinnamon are added to the sour-milk marinade. Fans of the acute will like marinade from yogurt, cayenne pepper and lime juice (can be replaced with lemon). Soy marinade, which is prepared from a special mixture of five Chinese herbs, soy sauce and garlic has few fans. But Russian marinade is popular, it is made of kvass, onion and honey. Lemon marinade is the most interesting. It is necessary to combine lemon juice, lemon zest, olive oil, oregano and fresh mint. It should be noted that this type of pickling, along with soy, makes even very tough meat tasty, soft and juicy.

So, pick up the meat and put it in the refrigerator. It is advisable to do this 2-3 days before preparing shish kebab from pork. Then you need to take care of the wood. It is best to take the branches of birch, lime or cherry. Then put them on the brazier on top of each other. We string meat on skewers, so that one has a maximum of 5 pieces. We set firewood on fire and bring it to the coals. Only after this we put the meat on the brazier and turn it over all the time, sometimes making incisions. Half an hour later you can taste delicious and juicy meat.

In addition to how to make shish kebab from pork, it should be noted that potatoes cooked with meat on fire are no less delicious. You just need to take a small potato and string it on the skewer. If you can make small squares with a knife on all the potatoes, as if outlining the lines horizontally and vertically, then after cooking you will get a potato grenade. It will surprise not only your guests, but also will please children. If this method seems too long, after the meat is cooked, put a potato in the corner and let it cook for 10-20 minutes.

Another attribute to this shish kebab is Armenian lavash. Take a whole sheet, spreads to the bottom of the pan, where the meat will be removed. Another pita bread is covered with meat and put the lid on a saucepan.

Before serving shish kebab on the table do not forget to sprinkle it with fresh herbs and chopped onions.

After everything is done, you can safely invite guests to the table. Bon Appetit!