How to quickly pickle pork skewers 🥩

Kitchen appliances and utensils: blender or food processor, cutting board, knife, deep dishes for marinating meat, plates for ingredients, cling film.

Ingredients

Step cooking

1. Take 1 kilogram of pork meat and cut it into large pieces. You can take pork collars, but the adrenal gland is used in our recipe. Such meat is considered the most suitable for barbecue. Salt and pepper meat to your taste.
   
2. Next, take one large onion and cut them into large rings with a sharp knife. Large rings are needed in order to put them on the skewer later, if you fry the barbecue on the grid, then you can cut it smaller.
   
3. Onion sliced ​​into rings with the help of hands is carefully divided into separate rings and put everything on a separate plate, so far no need to be added to the meat.
   
4. Take another large onion, onion and grind it in a blender or food processor to a state of gruel.
   
5. Pour the onion gruel into a bowl with barbecue and mix everything thoroughly with our hands for 5-10 minutes, so that the marinade can soak well into the meat.
   
6. Next, we need 25-30 grams of sunflower oil. Pour it into the meat and mix well. Olive oil can be taken as desired. If the meat is too fat, add less oil. In any case, when cooking, the oil drains and will not add excess fat to the meat.
   
7. We take onion rings prepared earlier and put in the marinade, gently mixing so that the rings do not break. Optionally, you can take more onions, but usually 1 kilogram of meat will be enough for 1 kilogram of meat.
   
8. Cover the bowl with pickled kebab with cling film and leave for 4 hours, and best of all for the night. Enjoy your meal!
   

How to choose a good meat for barbecue

• First of all, pay attention to the smell: it should not be chemical or musty.
• The color of the meat should be slightly glossy and plain. If the meat is dark in color, then most likely it is very old, and it certainly will not work for barbecue.
• Give preference to fresh chilled meat, even if it is a little more expensive, but you will definitely be satisfied with the resulting kebab.
• To the touch, good meat should not be sticky, watery, or oozing blood.
• Before buying chilled meat, get the seller to turn it around. Veins and fat are often hidden inside.
• Best for barbecue: ham, breast, neck, shoulder blade, tenderloin or ribs.
• Do not be afraid of interspersing fat in meat, it will be very tasty. Lean meat without fat is likely to turn out to be a little dry.

Video recipe

We offer to watch a video recipe for pickling pork skewers. The author tells in detail the stages of preparation and gives additional comments.