Pork kebabs with lemon soda
Description
The marinating time for kebab using lemon is short. Lemon juice tenderizes the meat well, which is why this marinade is considered an express recipe. Also, I'd like to note that it's better to salt the meat 15 minutes before grilling, so the juice remains inside the meat pieces instead of leaking out into the marinade.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Squeeze the juice from the lemons. Set aside the "leftovers," as they will come in handy.
- 3
Step 3
Slice the peeled onion into rings.
- 4
Step 4
Visually divide the amount of chopped onion into three parts. Do the same with the lemon "pulp." Place one part of the onion and lemon at the bottom of a deep bowl.
- 5
Step 5
Place a portion of the meat, cut into medium pieces, on the layer of onion and lemon.
- 6
Step 6
Next, layer the onion and lemon, alternating with the meat pieces. The top layer should consist of onion and lemon. Season with pepper and gently press the meat, onion, and lemon together with your hands.
- 7
Step 7
Pour lemon juice into the bowl with the meat and knead well with your hands once again.
- 8
Step 8
Pour in the mineral water. It is important that the bottle has not been opened beforehand! Press the meat to the bottom of the bowl.
- 9
Step 9
Place a weight on top—for example, a plate. Marinate the pork kebab in mineral water at room temperature for 1 hour and 30 minutes.
- 10
Step 10
15 minutes before the specified time ends, remove the weight, add salt, mix, and leave until the time is up.
- 11
Step 11
After the marinating time has elapsed, thread the meat onto skewers, alternating with rings of onion (optional).
- 12
Step 12
Grill the shashlik on the barbecue, turning the skewers so that an even golden crust forms.
- 13
Step 13
Slight charring on the fatty parts of the meat pieces is acceptable. Remove the cooked shashlik from the heat and serve immediately.
- 14
Step 14
Serve the shashlik with fresh vegetables and your favorite drinks.