Number of servings: 4. Preparation time: cooking 10 min., baking 12-15 min.
Especially for you - probably those who monitor the weekend weather forecast every day and plan the opening of the barbecue season!
For your court - a recipe for traditional shashlik.
INGREDIENTS
- 1.4 kg pork neck/pork shoulder
- 1 tbsp. spoon of freshly ground black pepper
- 2-3 onions
- 1 tbsp. spoon of mustard
- 2 tbsp. spoons (scraped) of salt
- 100 ml vinegar (preferably apple)
PREPARATION
Cut the pork neck or shoulder into 3-4 cm cubes. Add pepper, mustard, finely grated onion, salt, mix everything well and marinate for several hours. Ideal if you have time for overnight support. Before baking, add vinegar, mix, thread on skewers or bamboo skewers. Once the skewers are cooked, we fry them in a barbecue or on the grill. The temperature of the grill should be around 200-230 degrees. Bake for 12-15 minutes.
Tips:
- Do not under any circumstances water the kebabs while cooking - they will dry out!
- Scroll as little as possible. Flipping also contributes to the drying of the meat!
- If you use bamboo skewers, keep them in cold water for a while before cooking the meat. This will protect the skewers from burning.
Delicious!
