Cooking barbecue is a very responsible matter. Especially important is the preparatory process, namely the purchase of meat and, of course, the choice of marinade. In this capacity, ordinary mineral water with gas is very suitable, which gives additional tenderness and juiciness to soft pork and lean beef.
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Armenian-style pork skewers in mineral marinade
Ingredients:
- 2 kg of pork (preferably a neck);
- 0.5 kg of onions;
- 0.4 l of mineral water with gas;
- 2 tbsp coriander grains;
- 0.5 tbsp ground black pepper;
- 1 tbsp mixes of spices for barbecue (thyme, marjoram, garlic, basil, white pepper, etc.);
- 2 tsp salt.
In the evening, wash the pork, let it dry a little and cut into fairly large pieces of approximately rectangular shape. Transfer them to a deep bowl or pan large enough to mix well during pickling.
The optimal size of the kebab pieces is 1.5-2 times the size of the matchbox. So the meat will fry faster inside and will not burn on the outside.
Peel the onion, cut it into rings or half rings and add to the skewer bowl. Sprinkle everything with ground black pepper, coriander seeds, selected spices and salt, and mix well with your hands so that the seasonings are evenly distributed. Remember the meat a little to give juice, and put it in a container.
Pour prepared pork 1 tbsp. mineral water and leave in this marinade in the refrigerator until morning, covering with cling film. The next day, getting out of the house into the countryside, string the meat on skewers and fry on the grill, pouring the remaining mineral water from time to time.