The picnic season is behind us, but this is no reason to deny yourself grilled meat on skewers. And it doesn’t matter that it’s cooked at home, in a regular oven. The kebabs turn out just as soft, aromatic, as if soaked in smoke. And crispy pickled onions will give the meat a special unique taste of that same dish from hot summer days.
Products:
- 600 grams of pork (it is better to choose a fatter one so that the meat does not turn out dry),
- a tablespoon of vegetable oil and tomato paste,
- salt,
- favorite seasonings (paprika, for pork, suneli hops, mustard seeds).
For the pickled onions: small onion, water, vinegar, sugar, salt, herbs (the quantity depends on the size of the onion, it is better to focus on your taste).
Preparation:
1. Cut the meat into pieces, slightly smaller than a regular kebab.
2. Add vegetable oil, tomato paste, salt and all spices to the meat.
3. Mix everything so that all ingredients are evenly absorbed into the pork pieces.
4. Leave the meat to marinate for several hours.
6.Soak wooden skewers in boiling water to prevent them from burning during cooking.
7. Thread the meat onto improvised skewers and place them on the grill. Place a baking tray under the grill and pour water into it. This is necessary to make the meat more juicy and soft.
8. Place the kebabs in the oven at 200 degrees for about 50 minutes.
9. Halfway through the process, turn the skewers over to the other side.
10. 10 minutes before cooking, turn on the grill mode to get a crispy crust.
Pickling onions:
Cut the onion into thin half rings, cover with cold water and add sugar, salt and 9% vinegar to taste. Add any greens if desired. You need to get a slightly sour, sweet and salty liquid. Keep the onion in the marinade for no more than five minutes, then drain the water. If you keep the onions longer, they will turn out soft and tasteless.
Serve the kebab hot, with onions and soft bread!
