Spring, may, barbecue. Coal-fried meat is loved by many. And almost everyone associates it with a picnic in nature, good weather and a warm company. There are many kebab recipes. Try one more - barbecue marinated in pomegranate juice. It is very simple to execute and practically win-win.
Pick your recipe
You will need
-
- 3 kilograms of pork meat (neck);
- 1 bunch of fresh red basil;
- 1 bunch of green basil;
- 1.5 kilograms of onions;
- 3 fresh ripe pomegranates;
- salt
- pepper;
- barbecue;
- skewer or wire rack;
- coals;
- water bottle or spray bottle.
Instruction manual
1
Wash the meat thoroughly under running water. Cut it into slices of approximately 5-7 centimeters. If the size is larger, then the meat may not be fried, but if it is smaller, it will turn out to be dry.
2
Peel and chop the onions into rings or half rings. To avoid pinching your eyes, periodically wet the knife under running water.
3
Chop the greens. Try not to chop very finely. The knife must be extremely sharp - this is important.
4
Halve each pomegranate fruit. Squeeze the halves into a cup. Take out all the bones from the resulting juice.
5
Put the meat in a large pan, sprinkling it with onions and herbs. Pour in pomegranate juice and mix everything thoroughly.
6
Place the meat in the refrigerator on the lower shelf. The longer it stays - the tastier the kebab will be. If time is running out, let the pork marinate for at least a couple of hours.
7
Light the barbecue. While the coals burn out, take care of the meat.
8
Salt marinated pork, pepper and begin to string on skewers, leaving between the slices a distance of 2-3 centimeters. If you use a wire rack, grease the rods with vegetable oil before putting the meat into it. Meat can also be greased with oil - this way it “grabs” the crust faster and, therefore, remains more juicy inside.
9
After the coals have burned out, fry the skewers until cooked, making sure that the dish does not burn. Make sure that the meat is cooked on charcoal. If an open flame appears, knock it off with water from a bottle or spray bottle.
10
After the pork is browned, check its readiness. Cut one piece and see if pink juice comes out of it. If the meat is ready, remove it from the heat and you can set the table.
eleven
Serve the kebab hot with fresh and charcoal-baked vegetables, plenty of spicy greens and pickled cheeses. For kebabs, offer tomato sauce, narsharab sauce, young tkemali and certainly good dry red wine.