Marinade for shish kebab from pork with kiwi - recipe without adding vinegar

We bring to your attention a recipe for shish kebab without adding vinegar. Preparing the food is quite simple. Marinade for shish kebab from pork with kiwi makes the meat very juicy and tender. This allows it to pickle not only chicken and pork, but also more lean and hard meat, for example, lamb, turkey and even beef.

Some people like to cook shish kebab on charcoal. Of course, everyone has their own recipe, but in order to prepare a delicate and delicious shish kebab, you need not only to choose the right meat product. Delicious marinade is the basis of competent cooking. As is known, the most popular meat in Russia for shish kebab is pork. Naturally, it should be fresh, in extreme cases you can buy it frozen. It is advisable to give preference to meat with insignificant interlayers of fat. This will add a juiciness to the dish. It is believed that the pork shish kebab is ideally suited to the neck part of the pig's carcass. As for the preliminary soaking, we recommend you try to prepare a marinade for shish kebab from pork with kiwi. You will definitely appreciate the new recipe and taste of the dish.

In order to make a shish kebab, and also a marinade for pork from kiwi, you will need such products:

• Fresh pork pulp (neck) - two and a half kilograms;
• Onion - six medium bulbs;
• Kiwi - four pieces;
• Mayonnaise - two hundred grams;
• Pepper ground (black) - to taste;
• Spices intended for shish kebab;
• Bay leaf - three pieces;
• Salt to taste;
• Zira;
• Greens of dill and parsley - one beam;
• Ketchup - one package;
• Lettuce leaves;
• Favorite vegetables.

How to prepare marinade for shish kebab from pork with kiwi

1. Before preparing a dish, meat must necessarily be marinated. To do this, take pieces of the pork neck, rinse them with water, peel off the films and cut into large pieces. The size of meat pieces should be not less than a match box. If your pork is fresh or steamed, then prolonged soaking is not required, and you can only manage short marinating, so that the meat absorbs the aroma of all the spices.

2. Now cut the onions with rings, solitae it directly on the board and mix to make it let out the juice. This will help you soften your meat during the soaking process.

3. Now lay the meat in an enameled large bowl, add salted onion, spices, pepper. Ziru and kiwi cut into slices. Add the mayonnaise. Your marinade for shish kebab from pork with kiwi is almost ready.

4. Mix everything and put it in the cold, let the meat marinate. Wait thirty minutes, no more! After all, in kiwi there is an acid that can quickly "burn" the meat. That this does not happen, your brazier should already be fully prepared for frying shish kebabs.

5. Remove the kiwi from the meat, if suddenly you need more time to pickle.

6. Pieces of pork set on the skewer evenly, only too tightly to press them against each other should not be. Onions can not be planted at all, because they can all burn out.

7. Lay the skewers at a height of twenty centimeters from the coals and start frying shish kebab. Do not forget to turn it over periodically.

8. If you correctly made marinade from kiwi for shish kebab and well marinated meat, then it should be roasted in fifteen minutes and become golden in color.

9. Serve the dish on a plate, you do not need to remove it from the skewers. Put on the table tomato sauce, vegetables and greens, ketchup.