Soft and juicy pork kebab with vinegar and onions

Step-by-step preparation

Cooking time: 7 hr

1. STEP 1

   

   How to make soft and juicy pork kebab with vinegar and onions? Prepare the necessary ingredients. Good barbecue starts with the choice of meat. Pork neck meat is best suited for this purpose. It contains a small amount of fat, which will prevent the kebab from becoming dry. Cut the meat into pieces of approximately the same size so that they can be conveniently strung on skewers.

2. STEP 2

   

   To marinate skewers of onions, you need to take a lot. Peel the onions and keep them in cold water for some time. Thanks to this, when cutting onions, your eyes will water less. Cut the peeled onions into large strips. Mash it a little with your hands so that it quickly becomes soft and begins to release juice. If desired, you can add more onion. The finished kebab will only benefit from this.

3. STEP 3

   

   Prepare a bowl for marinating meat in advance. Place the chopped pieces of meat on the bottom of the bowl, then a layer of onion and another layer of meat.

4. STEP 4

   

   Layer the onions in generous layers. Layer the entire onion and meat in layers.

5. STEP 5

   

   Then pour vinegar and vegetable oil over the meat. Add barbecue spices to the bowl to taste. Mix everything well with your hands. Cover the bowl with a lid or cling film and leave the kebab to marinate for 5 hours (or better yet, overnight). Before cooking, add salt to the meat and mix well.

6. STEP 6

   

   Peel the meat from the onion and thread it onto a skewer. Cook shish kebab on the grill over hot coals. Rotate the skewers evenly so that the meat is fried on all sides. For the finished kebab, cut fresh vegetables and herbs. Bon appetit!

Comments on the recipe

IrinaVic

11.10.2023

5

I read the comments and realized I had to try it. I’ll share a good recipe for pork kebab with onions, but without vinegar. The result is also great.

Natalia M

11.10.2023

4.6

On New Year's Day, we usually get together with three families at my mother-in-law's house, it's more fun and soulful. And every year the male half prepares barbecue. This year I asked to marinate the meat) We just had three kilograms of pork neck. The neck is the most suitable part of the pig for barbecue; it is soft and has layers of tender fat. I also take a lot of onions and prefer to use them only for marinade, because they usually burn on skewers. I really like to marinate meat like this, using only barbecue spices and salt. The released juice dissolves the spices and the meat turns out very tasty and juicy. I added vinegar for disinfection; this amount will prevent the meat from becoming sour and tough. But I recently learned about vegetable oil. It turns out that thanks to it, a beautiful golden brown crust is obtained, which seals the meat juice inside the pieces. I advise everyone to add a little oil to the marinade. And you definitely need to mash the meat and onions well, so the onion juice will better saturate the meat. The kebab was a success, it turned out very tasty, juicy, and not too spicy. The taste of real meat cooked on charcoal. I asked my husband to take the photo)

TaciturnPerson

11.10.2023

4.9

Real meat taste. Nothing extra, I recommend it.

Finsternisfee

11.10.2023

4.7

mmmm.. how delicious) I’ll have to try making it using your recipe!) thank you)

zulla25

11.10.2023

5

It would seem that this is a rather traditional soaking of kebab, but it turned out to be simply amazing, I will keep in mind that this version is great too, the meat just melts in your mouth.

Shura

11.10.2023

4.8

Indeed, a classic is a classic, even there is no dispute about tastes, the kebab is tried and true - you will always get what you need!

Spring

11.10.2023

4.8

What % is vinegar?