Pork shashlik with lemon
Description
The recipe won't take much time. Lemon juice is acidic and tenderizes the meat, penetrating deep inside. Therefore, pork marinated with lemons cooks faster and absorbs all the flavors and aromas of the spices. Don't forget to add onion and a little vegetable oil, especially if you're preparing kebabs from lean meat. There's no need to marinate the meat for long—1 to 2 hours is enough. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the meat in water, remove tendons and membranes, and dry with paper towels. Do not cut off any fatty streaks on the meat! Fried fat will add juiciness to the grilled kebabs.
- 2
Step 2
Cut the pork into portion pieces and place in a bowl, salad bowl, or deep plate.
- 3
Step 3
Peel the onions and rinse them. Slice into half-rings if you will be mashing them together with the meat (for aroma and flavor), or into rings if you will be threading them onto skewers together with the meat. Add the sliced onions to the container.
- 4
Step 4
Scald the lemons with boiling water and cut them in half vertically. Remove the seeds and slice into rounds or quarters, adding them to the container. Add the universal seasoning or your favorite spice mix, then thoroughly mash the contents to extract juice from both the lemons and the onion.
- 5
Step 5
Leave the meat in the marinade for 1-1.5 hours, drizzle with vegetable oil and stir occasionally. The pieces of meat will slightly turn white—that's the lemon juice starting to work.
- 6
Step 6
Carefully thread the meat onto skewers, alternating with slices of lemon or onion rings if desired.
- 7
Step 7
Light the coals in a barbecue or grill, wait for a good heat, and place the skewers on the grate. Grill for just 10-15 minutes—since the meat is already well marinated, it will cook very quickly.
- 8
Step 8
Place the shashlik on a plate or cutting board and serve with fresh herbs, vegetables, sauces, and bread. Enjoy your meal!