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First, prepare the pork meat: cut out the films and veins. Traditionally, the neck is used for kebabs, but any flesh that has poorly developed muscles will do. Salt the meat. Add spices: black pepper, red pepper, allspice, white pepper, paprika, coriander, and garlic.
Add mustard, which tenderizes the meat.
Add the extra virgin sunflower oil, which is a conductor of all flavors from spices to meat. Put it in a container and let it marinate for 3-4 hours.
Light a fire. Thread the pieces of meat onto the skewers. When the coals turn gray when you can hold your hand above the fire for 3-4 seconds (for pork) or 5-6 seconds (for chicken), put the skewers on the fire. We try to fry it so that a crust forms on top of the meat, and the meat should remain juicy in the middle. To do this, turn the meat from time to time. Fry the meat for 10-15 minutes.
Put the finished kebab on a dish covered with grape leaves. Sprinkle with parsley, onions, dill, pickled onions, cut into rings.
If you enjoy kebabs in good company, they cannot be spoiled.
Enjoy!
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#cooking #barbecue #kebabs