Have you gathered for a barbecue, prepared a barbecue, prepared coals or firewood, collected meat and stocked up on spices?
Then it remains to properly marinate the portioned pieces, softening the transverse meat fibers, so that the kebab is as tender and aromatic as possible. And as a culinary experiment, you can use onion and apple pulp as the basis for the marinade.
To fry products over hot coals in a barbecue, experts recommend purchasing a tenderloin from the neck part of a pork carcass. The layers of fat present in the pork neck provide special juiciness to the kebab. You do not need to add any vegetable oil, mayonnaise or other fats to the marinade for such meat; you just need to soak it in salt, a mixture of spices and the juice of various vegetables or fruits.
Natural sugars present in the pulp of the fruit are caramelized during roasting over hot coals, creating an appetizing crust on the surface of each piece that retains the nutritious fatty juice inside. And sweet and sour notes give the finished products a specific and unforgettable taste.
Ingredients for 2 kg of tenderloin:
- coarse salt -1.5 tbsp. l.;
- ground black pepper – 1 dessert spoon;
- turmeric – 0.5 tsp;
- onion – 60-70 g (half a head);
- fresh apple – 60-70 g (half the fruit);
- lemon juice for sprinkling the finished kebab - 1-2 tsp;
- highly carbonated mineral water – 150 ml.
Instead of an apple, you can try a pear or any other fruit. Each time you will get new flavors of fried meat. And for lovers of onions fried over a fire, cooks advise adding several turnip heads, cut into rings, to the meat when marinating.
Preparation:
1. Rinse a piece of meat under cold water. If your meat emits a slight unpleasant odor due to being at room temperature for a long time, then first soak it in water acidified with vinegar essence (1 tbsp per 3 liters of water). In an acidic environment, the meat will become a little lighter, and the bacteria that cause the unpleasant odor will be destroyed.
2. Dry the meat with a paper towel, remove films, veins and pieces of connective tissue from the surface that get stuck in the teeth even after contact with heat, cut the kebab into large pieces.
3. Place the meat in a bowl, add salt and pepper, add turmeric and knead thoroughly.
4. In a separate bowl, grate the onion and apple, peeled and cored, on the finest grater, pour effervescent mineral water into the slurry and stir until smooth.
5. Pour the resulting mixture over the future kebab, stir and place under pressure for 3 hours.
6. Thread the meat onto skewers, but not tightly, so that each piece is fried on the inside. If you chopped the onion during marinating, then string the rings between the pieces of kebab.
7. Fry the products on the grill, turning the meat on different sides every 3-4 minutes.To add sourness during frying, pour table wine over the kebab.
8. Place the products on a plate. If you did not use wine during cooking, drizzle fresh lemon juice over the grilled meat, squeezing it directly from the citrus fruit halves.
9. Serve the kebab with bread, vegetables, mushrooms, and a side dish of potatoes or rice. And don’t forget to put on the table tomato or any other sauce to taste.
Try marinating shish kebab meat in a juicy mixture of onions and apples, and you will surprise your household with new taste impressions from a familiar dish.
Bon appetit!
