/ / Recipe Shish kebab pork in beer

Shish kebab pork in beer

  • Pork neck - 2 Kilogram
  • Onions - 2-3 pieces
  • Beer light - 0,5 Liters
  • Garlic - 2-3 teeth
  • Bay leaf - 2-3 pieces
  • Spicy herbs - - To taste (tarragon, oregano, rosemary, etc.)
  • Salt - - To taste

Pork neck (very tender meat, fineSuitable for both pilaf and shish kebab) you need to wash it well under running water, dry it with a little napkins and cut into small pieces, approximately 3.5 x 3.5 cm. Put into a pan. Onion and clean or grate or grind in a blender. The juicier the onion, the better. Put the onions in a saucepan with meat, add the spices, chopped garlic, pour the beer and mix well. Close the lid and in the cold for 5 hours at least. Ideally - at night. Before the attachment to the skewers, at least an hour to keep the pan warm. Then mix the contents, each try to get rid of onion gruel (it can burn and char in pork fat) and thread on skewers or put on a grate. Salt and bake, periodically turning the skewers around its axis and watering the meat with the same beer (unless, of course, it had not yet been drunk while marinating meat). Is with greens, fresh bread and shish kebab sauce, washed down with beer or wine, grumble, champ, lick your fingers and ask for supplements! ;)

Servings: 5-7

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