Shish kebab with tomatoes and pork onions

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   How to make shish kebab with tomatoes and onions from pork? Prepare all the products listed in the recipe. Which part of the animal is best to use for kebabs? If possible, take the neck, it is moderately fatty and the kebabs from it turn out very juicy and soft. Rinse the pork and pat dry with paper towels.

2. STEP 2

   

   Peel the onion. Wash tomatoes, onions and basil in cold water. Instead of basil, you can use oregano sprigs or cilantro for the marinade. If you mix several types of green herbs, the result will be even more aromatic and tastier. Place all ingredients in a blender bowl. For convenience, onions and tomatoes can be cut into two or four parts.

3. STEP 3

   

   Blend the contents of the blender until smooth. To make it easier to beat, you can increase the number of tomatoes. If your tomatoes are out of season, add a pinch of sugar to the resulting puree for a richer taste.

4. STEP 4

   

   Place the mixture in cheesecloth and squeeze out the juice; this is what we will use in the future for marinating meat. Why is it necessary to separate the juice from the pulp? When frying on coals, the pulp of tomatoes and onions begins to burn and this will spoil the appearance of the finished kebabs, and this will also affect the taste.

5. STEP 5

   

   Cut the pork into small pieces, approximately the size of a matchbox. Place the meat in a deep container, it can be a bowl or pan.

6. STEP 6

   

   Add a mixture of ground peppers (you can use a ready-made mixture for kebabs), pour tomato-onion juice and soy sauce over the pork. If necessary, add salt to taste, but keep in mind that soy sauce itself is salty.

7. STEP 7

   

   Mix everything thoroughly, cover with a lid or cling film and refrigerate for at least 2-3 hours.

8. STEP 8

   

   Remove the marinated meat from the refrigerator.

9. STEP 9

   

   Light the wood in the grill.

10. STEP 10

    

    While the fire is burning, thread the meat onto skewers.

11. STEP 11

    

    Once the fire burns out and the coals remain, you can proceed to the next step. Place the skewers on the grill.

12. STEP 12

    

    Turning the kebab periodically, fry the meat until cooked.

13. STEP 13

    

    Frying time depends on the size of the pieces and the degree of heat.

14. STEP 14

    

    Serve the finished kebabs before they cool down! Offer fresh vegetables, salads, herbs and your favorite sauces with meat.

Comments on the recipe

Moderator Ksenia

01.10.2023

5

I cooked pork shish kebab with tomatoes and onions at the dacha. I had just over a kilogram of pork (carbonade). My tomatoes and onions were large, so I took one each. I grated the vegetables because I don’t have a blender at the dacha. Instead of basil I added dried parsley. The meat was marinated for about 3 hours. The shish kebab was cooked on the grill for about 20 minutes. The meat turned out juicy, soft, tender. Its taste is rich and bright. Zhemchuzhina, thank you very much for the recipe! It turned out very tasty.

simona

01.10.2023

5

I really love barbecue. Especially cooked on the grill, on charcoal. Original recipe for making shish kebab. I decided to try your recipe. This was the first time I made such a marinade. At first I thought that I was experimenting in vain, but I still took the risk and don’t regret it. The meat turned out tender, soft and flavorful. True, I also added a little beer to the marinade and was right. The shish kebab is wonderful!

Antip

01.10.2023

5

Over many years of training, I came to the conclusion that pork neck turns out to be the most delicious and that tomatoes for barbecue are the best appetizer! so kebab with tomatoes rules)

zliuka17

01.10.2023

4.8

It was a very successful marinade! I had my doubts about soy sauce, but after much hesitation I finally added it to the marinade, and the kebab turned out incredibly tasty! Not because of the sauce, I think, of course, they put a lot of effort into the tomatoes and onions, but nevertheless. Thank you so much for the recipe!