What is the best way to marinate pork neck for barbecue? How to cook the perfect pork neck kebab

Advice: from my experience working in restaurants, the meat should be from young animals and only chilled!!! No frost! After all, after defrosting, the meat will still lose enough juice and after frying it will be a bit dry.

In order to prepare a delicious kebab, special attention must be paid to the meat itself, or rather its cut. The neck is ideal for making barbecue. This part of the meat is juicy, tender with a moderate amount of fat. The weight of one neck should not be more than 2 kg. It cooks faster compared to other cuts.

Marinade for pork shish kebab

I really liked the cooking recipe that I learned in Georgia while working in this country. And I realized one thing for myself: the main thing in barbecue is the taste of the meat. Georgians use the simplest marinade for barbecue to preserve the taste of meat: salt, pepper. Before frying, the meat must be mixed well until it becomes sticky like plasticine. This is necessary so that a protein film is formed, which will prevent the juice from leaking out. And you need to salt the kebab at the end of frying.

For my pork neck kebab, I mixed the meat and onions well (there should be a lot of onions) - in professional language this is called “marrying the meat.” Added salt and pepper. And left it for an hour at room temperature - so that the meat could be salted or marinated, whichever is more convenient. Then he added vegetable oil and kneaded again.

How to grill kebab

First you need to prepare the grill properly, that is, prepare the coals - they should burn well to the end. Otherwise, the fat that drips onto the coals will ignite and the meat will burn or absorb unpleasant odors. Some try to extinguish the flame with water, beer, wine or vinegar. Never pour liquid onto the barbecue or the coals! Because when basting, the steam generated cooks the meat instead of frying it. And if the coals burn out completely, then the ignited fat can simply be blown off.

You need to fry the kebab first over high heat so that the meat is “sealed”, and then move it to a lower heat. If you leave it in high heat, the meat will burn and the middle will be raw. If it is on low heat, the meat will simply dry out. A griller is also a state of mind. The cook must feel the meat.

There is an opinion that only men can make good barbecue. But it is not so. Gender has absolutely nothing to do with it. In order for such a dish to turn out truly tasty, it is necessary to correctly perform each stage of the cooking process. Particular attention should be paid to how to cut meat for kebab. There are many points in this matter that you should know about before getting started.

The process of preparing shish kebab includes several mandatory steps:

• selection of main components;
• grinding products (slicing);
• preparing them for work (marinating);
• placing the workpieces on skewers;
• direct frying.

Each of them is important in its own way and requires appropriate attention. However, some believe, for example, that it is absolutely unimportant how to cut the meat for kebab. However, this process has its own subtleties.

Not every cut piece is suitable for barbecue. True professionals pay special attention to the shape of the workpiece. Ideally, the pieces will be cut into cones. This will make it easier to place them on the skewer and will further promote good frying. But before deciding how to cut meat for kebab, you need to prepare all the necessary tools for this. Typically in such cases it is required:

1. Sharp knife. It is desirable if it has a wide, even blade without any serrations. Tools with a grooved blade are not suitable for this.
2. A wooden cutting board with a special groove for collecting liquid. After all, when cutting meat, juice will definitely come out of it. It is undesirable for it to accumulate on the surface. If you don’t have one, then you can take an ordinary wooden board. In any case, it must first be rinsed with cold running water. This way it will absorb less meat juice.

Having everything you need, you can safely get to work.

Main Ingredient

Before deciding how to cut meat for shish kebab, you must take into account exactly what product will be used for this. For example, it is best to choose tenderloin from beef or pork. The situation is different. Here it is better to use neck meat for barbecue. This is meat located along the ridge. You need to take exactly the part that is located in the neck area. Anything that goes lower along the back will, of course, also work. But in this case, you will have to spend extra time to cut off a large amount of fat that is located nearby. It’s better not to take the back part at all. From which it is located, the kebab will turn out dry and not juicy. You need to understand this and not make mistakes. Lamb is a completely different story. Here, of the entire carcass, only the tenderloin, loin or hind leg is suitable for making barbecue. But it’s better to save the popular spatula for another dish. When the issue with meat is finally resolved, it will be possible to proceed to the next stage.

The secret of marinating

It is known that using fresh meat does not guarantee that the kebab will turn out soft and juicy. Even inexperienced housewives know that the main product must first be subjected to additional processing. This refers to the marinating process. First you need to understand why it is needed. Here it is worth remembering your chemistry lessons. After all, it is known that meat mainly consists of proteins (elastin, collagen and reticulin). During heat treatment it partially softens. But this process works best under the influence of acid. In such an environment, the protein gradually becomes loose, which means it will be able to retain juice and turn out soft after frying. In practice, marinades prepared on the basis of:

• kefir;
• guilt;
• mayonnaise;
• vinegar;
• mineral water.

Everyone chooses an option to suit their taste. But most often they use a method for which it is necessary: ​​for 1.2 kilograms of meat (for example, pork) 8 grams of sugar, 3 onions, salt, 60 grams of vinegar and any spices.

Everything is done very simply:

1. First, wash the pork and lightly dry it with a napkin to remove excess moisture.
2. Then we cut the meat into kebab, taking into account the advice of professionals regarding the shape and size of individual pieces.
3. The preparations must be sprinkled with spices and left for 10 minutes so that the meat can be thoroughly saturated with them.
4. Add chopped onion, sugar and vinegar diluted with water in a ratio of 1:2.

The meat should lie in this marinade for at least 9 hours. Only after this can you start frying.

Important details

Experienced housewives know how to properly cut meat for kebab. Beginning cooks who want to master the art of preparing this dish need to pay attention to several important points:

1. You should only use sharp tools. You can correctly divide the meat into pieces with a well-sharpened knife in your hands. With its help, you can easily cut off excess fat, films and tough tendons.
2. The workpieces must have the optimal size. Any deviations in one direction or another negatively affect the quality of the finished product.
3. Use the same cutting method for all types of meat. The exception is beef. Due to its long, rigid fibers, it requires an individual approach.
4. Remember that a kebab made from six pieces of meat is considered ideal. Practice shows that this amount is considered optimal for this dish.

If all these points are taken into account, then you don’t have to worry about the quality of the finished dish. All that remains is to follow all the rules for frying meat over an open fire.

Cutting rules

The preparation of each dish has its own subtleties. For kebab, they mainly concern the method of cutting the main product. The same question always arises here. Very often, novice cooks are interested in how to cut meat for shish kebab: lengthwise or crosswise. The answer to this question is ambiguous. It would seem that everything is clear here. Dividing into pieces must be done taking into account the bite line. Therefore, almost all types of meat intended for barbecue are cut crosswise. Then it is placed on a skewer along the fibers. This is the only way the finished product can turn out quite juicy and truly soft.

If you do the opposite, then it will be difficult to bite off a whole piece, since the meat itself will gradually shrink during the frying process. The kebab will turn out tough and tasteless. Although, using pre-marinating, the meat can be chopped in any direction. The exception to this rule is beef. It only needs to be cut across.

Piece size

In order to ultimately achieve the desired result, you also need to know what pieces to cut the meat for shish kebab. As practice shows, size plays an important role in this matter.

Experienced chefs are sure that a piece measuring 3 to 5 centimeters is considered optimal. It weighs approximately 30 grams. If you make the workpiece smaller, then when cooked over an open fire it will quickly fry and become dry. It is also undesirable to take large pieces. In the allotted time, they will not have time to properly fry from the inside and will remain raw. If you keep them on the fire a little longer, the surface layers may become heavily charred. This type of barbecue will not please anyone. In addition, you should try to keep the pieces as even as possible. Thin hanging edges will immediately burn and spoil not only the appearance, but also the taste of the finished product. Also, when chopping a whole piece, be sure to cut off the fat. Under the influence of high temperature, it will gradually shrink, releasing fat out. As a result, additional dense tissue will appear on the piece of meat, which will be difficult to chew.

Everyone who loves outdoor recreation, trips to the country, or simply does not like to deny themselves delicious food on a day off, has their own signature recipe for making shish kebab. But sometimes you can experiment, and suddenly the recipe proposed on a culinary website or in a book turns out to be simpler, and the dish prepared according to it is no less tasty.

• Pig neck shashlik
• Pork shish kebab with tomatoes
• Original kebab - prepare marinade from pomegranate juice
• Pork neck shashlik with fresh herbs

Pig neck shashlik

To prepare shish kebab, it is best to use pork neck. To ensure that the finished dish has a spicy taste, we will prepare the appropriate marinade:

• 1.5 kg pork meat,
• 1 lemon,
• 300 grams of mineral water,
• 400 grams of onion,
• 1 piece chili pepper,
• dry ground paprika,
• ground black pepper,
• salt,
• oregano dry.

Cut the pork into small pieces, 200 grams of onion into thick rings. Grind the rest of the onion, squeeze out the juice from the lemon, and chop the chili pepper. Add mineral water and spices, mix everything and leave and leave covered for 2 hours. Then we string the pieces onto skewers and heat them over hot coals until they turn golden brown.

Pork shish kebab with tomatoes

To prepare we take:

• 1.5 kg neck,
• 2 large onions,
• 200 grams of tomatoes,
• 1 teaspoon ground pepper (black), salt.

We cut the neck, put the tomatoes in boiling water for a minute, remove the skin from them, chop them. Chop the onion, add salt, stir until it releases juice. Mix pork, onions and tomatoes, marinate for 2-2.5 hours. Then thread the meat onto skewers.

We heat the pork over hot coals. A sign of readiness is usually the appearance of a golden brown crust. To make sure that the product is well fried, you should try one piece - it should be gray inside, and the juice should not contain blood.

Original kebab - prepare marinade from pomegranate juice

To prepare shish kebab from a pig's neck you should take:

• 2 kg fresh meat,
• 3 onions,
• 3 pcs. red bell pepper or ripe tomatoes,
• 1 glass of freshly squeezed pomegranate juice,
• salt, parsley and basil,
• 4 carnations,
• ground black pepper.

We cut the neck into pieces, place it on the bottom of a bowl, and cover it with spices. Place the second layer of onion sliced ​​into rings. Then we alternate layers. Don't forget to add spices. Pour pomegranate juice on top. Let the mixture marinate for 4 hours. After every hour, carefully mix the contents of the bowl. We add salt only half an hour before the start of heat treatment. Thread pieces of pork onto skewers alternately with pieces of pepper or tomatoes. We fry on hot coals.

Marinate meat for shish kebab in white wine

Let's prepare:

• 2 kg pork neck,
• black peppercorns and ground,
• bay leaves,
• salt,
• 250 grams of dry white wine.

Pig neck kebab is particularly soft and delicate in taste, the reason being the presence of thin layers of fat in this type of meat. The neck should be cut so that each piece contains a little fat layer, in which case the product will not be dry. Season the chopped pork with spices, add wine, and leave in a cool place for a couple of hours. The meat should be stirred several times during marinating.

We prepare hot coals, preferably from fruit tree wood - cherry, apricot, apple tree. Thread the meat onto skewers and place it over hot coals. Fry until golden brown, do not forget to periodically sprinkle it with the remaining marinade.

Pork neck shashlik with herbs

We prepare:

• 1 kg pork,
• 0.5 kg onions,
• 6 tablespoons vinegar,
• a bunch of fresh cilantro and green onions,
• salt.

The pork for this recipe can be taken from the hind leg or back. Wash and cut into small pieces. Cut the onion into rings, salt and pepper the meat, place in a bowl, layer the layers with onion rings. Mix vinegar with water and pour over meat. Leave to marinate for 5-6 hours. Given the long marinating period, you should calculate the time to complete this work in advance.

Thread the pork onto skewers so that the pieces do not touch each other. The skewers should be rotated around the axis every couple of minutes to prevent the meat from burning. It will take 10-15 minutes to cook the meat. Before serving, the dish is generously sprinkled with chopped herbs. You can serve the dish with tomato sauce.

We hope you enjoy our recipes. Prepare delicious and original dishes with us quickly. Bon appetit!

Shish kebab is an indispensable condition of any picnic, the taste of which largely depends on what kind of marinade for shish kebab you prepare. And spring, which we all look forward to so impatiently, is the time for trips to nature, to the countryside, picnics with friends and loved ones. We are all tired of the long winter and are looking forward to the first warm days and “barbecue and cognac.”

I described in detail how to cook a delicious pork kebab so that the meat is soft and juicy. Be sure to familiarize yourself with how to choose the right meat for shish kebab, how to cut it and how to fry it correctly on the grill or in the oven, because the taste, softness and juiciness of the shish kebab depends on following these simple rules.

How to deliciously marinate pork kebab at home

Marinating is one of the main stages of preparing delicious kebab. Let me remind you how to properly marinate pork kebab so that the meat is soft and juicy.

1 rule. It is advisable to salt the meat immediately before frying or at the very end of cooking. If you add salt at the beginning, the salt will dry out the meat and the kebab will turn out dry.

Rule 2. Don't get carried away with vinegar; too much of it can also make the kebab dry.

Rule 3. To ensure that the meat is soft and juicy, we use 3 main components - acid, seasonings and vegetable oil. The acid breaks down the connective fibers, making the meat soft. Seasonings give meat aroma and unforgettable taste. And vegetable oil “seals” the meat, preventing juice from escaping during frying.

Rule 4. You need to marinate pork kebab for an average of 4-5 hours.

Rule 5. A delicious marinade for barbecue is made with a lot of onions. For 1 kg of meat, it is advisable to use 0.5 kg of onion.

And for marinating shashlik at home, there are many recipes for delicious marinades to keep your guests full and satisfied. Moreover, each recipe is good in its own way. But the choice is yours. I myself love experiments and I suggest you try all the recipes one by one. After all, this is the only way to draw your own conclusion.

10 most delicious marinades to keep meat soft and juicy

Classic marinade for pork shish kebab with vinegar and onions

This marinade is probably the most popular, it can even be called a classic. It was with this marinade that we marinated shish kebab in Soviet times, when we were not yet spoiled by an abundance of products. In this recipe we use the simplest ingredients - onion, salt, pepper and vinegar.

We will need:

• pork (neck) - 1.5 kg
• onions - 700 gr.
• vinegar (9%) - 50 ml.
• salt - 1.5 tsp.
• pepper to taste
• vegetable oil - 1 tbsp. l.

1. Cut the meat into equal-sized pieces, approximately 5 cm.
2. Cut the onions into rings. Once again I would like to note that you should not skimp on onions for the marinade. The weight of the onion should be approximately half the weight of the meat.
3. Place a layer of meat in an enamel pan, sprinkle onions on top, and pour a little vinegar on top. Then we repeat the meat-onion-vinegar and so on until the end of the meat.
4. Add vegetable oil to the marinade.
5. Cover the pan with the kebab with a lid and put it in the refrigerator for an hour. Then leave the kebab at room temperature for another 4-5 hours.
6. Just before cooking, the meat remains to be salted, peppered and threaded onto skewers (if desired, you can alternate meat with onions).
7. It is better to fry such meat on the grill, following simple but necessary rules.

Pork kebab in onion marinade without vinegar. A very simple marinade recipe

This recipe is probably the simplest, since we only use onions for the marinade. In addition, the meat will be ready for frying quickly - in 1-2 hours.

Ingredients:

• pork (neck) – 2 kg
• onions - 0.5 kg
• vegetable oil - 1 tbsp. l.
• salt - 1 tbsp. l.
• pepper and spices to taste

1. Cut the meat into equal pieces of approximately 5 cm.
2. Onions can be cut as desired. Grind the onion using a blender to a paste.
3. Salt and pepper the meat. If desired, you can add a little vegetable oil for softness.
4. Place onion porridge on top of the meat, mix well and leave to marinate for 1-2 hours.

Marinade for pork kebab with mayonnaise and onions

Surely, when they see this recipe, many will say that mayonnaise and meat are incompatible. Meanwhile, meat marinated in mayonnaise marinade turns out unusually tender, juicy and soft.

Ingredients:

• pork (neck) - 1.5 kg
• onions - 700 gr.
• mayonnaise - 300 gr.
• salt - 1 tbsp. l.
• pepper and spices to taste

1. Cut the meat into equal pieces and put it in a pan, add salt and seasonings.

When cutting meat, it is important to observe the measure - if you cut it into small pieces, the meat will burn and be dry, and if it is too large, it will not cook through.

2. Grate 1-2 onions on a fine grater and add to the meat. Cut the rest of the onion into rings. Add mayonnaise to the meat and onions, mix everything well with your hands.
3. Leave the meat to marinate overnight (or 5-6 hours).
4. Thread the meat onto skewers and fry on the grill for about 30 minutes, periodically turning the skewers so that the meat is evenly fried.

Shish kebab on mineral water. How to quickly marinate pork kebab in 1 hour

The advantage of this marinade is that thanks to water saturated with carbon dioxide, the meat becomes soft quite quickly. And mineral water is often on hand. If you are in a hurry, then this recipe is just for you.

We will need:

• pork (neck) - 1.5 kg
• onions - 2-3 large onions
• mineral water – 1 liter
• rosemary 1 tsp.
• bay leaf - 2-3 pcs.
• salt - 1.5 tsp.
• pepper to taste

To add a little sourness, you can add lemon to the marinade. But then limit the marinating time to no more than 4 hours, as the lemon will make the meat a little bitter.

Use highly carbonated mineral water for the marinade.

1. Cut the meat into equal pieces and place in a bowl, add salt, pepper and rosemary.
2. Cut the onion into rings and mash with your hands until soft. This way the onion will release its juice to the meat faster.
3. Chop the bay leaf with your hands and add it to the marinade, stir.
4. Fill everything with sparkling mineral water.
5. Cover with cling film and leave to marinate for 1-4 hours.

Of course, you can choose seasonings and spices for the marinade at your discretion.

Recipe for pork kebab with kefir. How to deliciously marinate pork kebab with kefir

An excellent recipe, the meat according to this recipe is very juicy, soft, and at the same time spicy thanks to the hot red pepper. It’s also great that we use a lot of herbs and garlic for the marinade.

Meat can be marinated in this marinade for several days.

We will need:

• pork (neck) - 1.5 kg
• onions - 2 large onions
• kefir - 2 cups
• salt - to taste
• sugar - 1.5 tsp.
• fresh herbs - basil, green onions, dill, garlic arrows
• chili pepper - 1 pc.

You don’t have to bother with herbs and simply marinate the meat in kefir. But greens add piquancy to the meat and a special aroma.

1. Traditionally, we cut the meat into fairly large pieces and put it in a pan.
2. In this recipe, the onion is also chopped coarsely. Add it to the meat.
3. Chop the greens (as your hand takes them). I don’t always have garlic cloves, so I then chop 2 cloves of garlic into the marinade. We also put the greens in the pan.
4. Remove the seeds from the chili pepper and chop it finely. Add chili to meat.
5. Add salt, sugar and black pepper to the marinade.
6. Fill all this beauty with kefir.
7. Cover the pan with a lid and leave to marinate in the refrigerator overnight or even for several days.

The tougher the meat, the more sour the kefir for marinade.

Marinade for pork shish kebab with red wine

A delicious marinade for barbecue to make the meat soft and juicy. It is better to use dry wine. I suggest this recipe with red wine, it still has a richer taste. But I think that with white wine the kebab will turn out no less tasty.

We will need:

• pork (neck) - 1 kg
• onions - 6 pcs.
• red wine – 300 ml
• salt - 3 pinches
• ground black pepper - to taste
• rosemary - 1-2 sprigs
• bay leaf - 2 pcs.
• red pepper - 1 pinch

Do not use aluminum utensils for marinating shish kebab. Enameled, glass or clay dishes are suitable for this.

1. Cut the meat into equal pieces and place in any container. Add spices and salt.
2. Cut the onion into rings and knead it a little with your hands to release the juice. Add onion to meat.
3. Separate the rosemary sprig and add it to the marinade.
4. After 15 minutes, pour wine into the meat and add bay leaf.
5. If you want the kebab to marinate faster, leave the marinade with the meat at room temperature. And if you fry it the next day, you can put the meat in the refrigerator.

The most delicious marinade for pork shish kebab in pomegranate juice

One of my favorite recipes. The meat is soaked with sour pomegranate juice and a special aroma. Pomegranate juice perfectly softens the fibers of meat, after which it becomes soft and juicy. Even the color of the finished kebab is more beautiful from pomegranate juice. You can make juice by squeezing it from fresh pomegranate. But I prefer not to bother and buy ready-made 100% pomegranate juice in the store. And then everything is very simple.

Ingredients:

• pork (neck) – 2 kg
• onions - 5 pcs.
• pomegranate juice - 500 ml.
• salt - 1 tbsp. l.
• coriander, hops-suneli
• black pepper to taste

1. Traditionally, we cut the meat into equal pieces.
2. Grate 2 onions on a fine grater, and cut the rest of the onion into slices.
3. Place the meat in a pan, add seasonings and salt.
4. Pour pomegranate juice over the meat. Mix the meat and juice thoroughly with your hands in the pan.
5. Add both grated and chopped onions to the marinade and stir the entire contents of the pan for a few minutes.
6. Cover the pan with a lid and place in the refrigerator. For greater effect, you can even put the meat under pressure.

The most delicious kebab in pomegranate juice will be obtained if the meat is marinated for 2 days. During this time, you can remove the meat from the refrigerator several times and stir it in the pan

Marinade for pork shish kebab in beer

The good thing about beer marinade is that meat with beer marinade is soft and juicy, with a light bready aroma. In addition, beer is an affordable product that men always have on hand.

Ingredients:

• pork (neck) - 1.5 kg
• onions - 2 pcs.
• beer - 0.5 l.
• salt - 1 tbsp. l.
• bay leaf - 2 pcs.
• black pepper to taste

1. Cut the pork into pieces and sprinkle with black pepper.
2. Grate the onion on a fine grater and add to the meat.
3. Knead the meat and onion a little with your hands.
4. Chop the bay leaf with your hands and add to the marinade.
5. Pour beer into the pan over the meat and onions.
6. Cover with a lid and place in the refrigerator to marinate for 8-10 hours.

If you want to marinate the kebab faster, then simply marinate at room temperature, then 3-5 hours will be enough.

7. Now you can add salt (no earlier than 1 hour before the end of marinating the meat).

8. Thread the meat onto skewers and fry; you can sprinkle with beer marinade while frying.

Caucasian pork shashlik recipe

Who doesn't love Caucasian-style kebab? Probably only those who haven't tried it. Many people specifically go to restaurants serving Caucasian cuisine to taste shish kebab, which is invariably delicious, although it is usually prepared according to a classic recipe.

Marinade for pork shish kebab with tomato juice

Another great recipe for a delicious marinade for pork kebab. Tomato juice, of course, is better to use homemade, but you can get by with store-bought juice. For the barbecue in this recipe we use pork ribs.

Ingredients:

• pork ribs - 1.5 kg
• onions - 2 pcs.
• garlic - 1 clove
• tomato juice - 0.5 l.
• salt - 1 tbsp. l.
• sweet peas - 4 pcs.
• Bay leaf
• carnation
• black pepper to taste

1. We cut the ribs quite large, about 6-7 cm in length, and place them in a bowl for marinating. Add a bay leaf, a couple of allspice peas and cloves.

2. Cut the onion into rings and place the next layer on the meat.

3. The next layer is meat again, and on top are spices - bay leaf, cloves, pepper. Place a clove of garlic in the middle. Alternate layers until the meat runs out.

4. Add a little salt to the meat, although the juice is also salty. Pour tomato juice over the meat until it is completely covered.

5. Marinate the meat for at least 5 hours.

If you don’t have tomato juice, the marinade can be prepared from tomato sauce - dilute 2 tbsp. l. sauce in 0.5 liters of boiled water

I hope that of all the proposed recipes you will find your favorite and most delicious. And the theme of barbecue is so popular that it makes sense to continue it.

In the last article I posted a wonderful one, read it, all the cooking tips are in rhyme and short.

Have delicious barbecues and pleasant meetings in nature.

While being in the fresh air or relaxing at the dacha, you always want to cook roasted meat over an open fire. So this time, taking advantage of the beautiful weather, we decided to cook pork neck kebab on the grill.

Just in the store I came across surprisingly good meat for a tasty and juicy kebab: excellent pieces of pork neck, marble steaks!

Having quickly prepared the marinade for the pork shish kebab and soaked the meat, we were looking forward to the evening.

If you have a different opinion, here is a recipe for delicious and tender shish kebab or mineral water. And I continue to tell you how to marinate shish kebab in vinegar.

Ingredients:

Pork neck – 3 kg.

Onions – 6 pcs.

Salt - to taste, I used about 1.5 tbsp. l.

Vinegar (70%) – 2 tbsp. l.

Water – 2-2.5 l.

For serving - greens, tomatoes, salad (to your taste).

Cooking process:

Meat for shish kebab, I had a long cut of pork neck, rinse with water. There were no veins at all. There was nothing to cut.

How to cut pork neck for kebab? It is better to cut it into portioned steaks, the thickness of the piece is approximately 2 cm.

In a deep saucepan (or bowl) we make the vinegar marinade for the kebab. Pour cold clean water, dilute vinegar in it, add salt. Taste it and add more vinegar or salt if necessary.

We clean the onion, wash it, and cut it into thick rings.

We place the meat steaks on the bottom of the container or container where we will marinate the kebab. A layer of neck pulp, put onion rings on top, then again meat, onions and so on until the meat runs out.

Pour the marinade over the top of the pork neck, press the meat down a little with your hands and leave to marinate.

The pan can be placed in the refrigerator. It was quite cool in our dacha, so the meat was on the table.

It is advisable to marinate meat for barbecue overnight; this time we marinated it for 6 hours. This was quite enough.

We make a fire. You can use ready-made coals, but we lit a fire from cherry logs. The aroma of the kebab was wonderful!

When the wood has burned through, the pork neck is placed on the grill (for grilling or barbecue)

and the kebabs are fried until golden brown (about 15-20 minutes was enough for us, the heat was excellent).

Remove the pork neck kebab from the grill onto a large platter and bring it to the table.

At this time, in the kitchen we have a salad of fresh tomatoes and cucumbers with onions, garlic and herbs ready.

In portions, the dish can be beautifully decorated with tomato flowers, and a pork kebab steak can be placed next to it.
Serve the pork shish kebab with vinegar while it is hot, accompanied by delicious sauce and tomato ketchup. If desired, you can chop the herbs and squeeze the garlic into the sauce.

We thank our Svetlana for the recipe and delicious step-by-step photo report from the dacha!

We wish everyone a bon appetit with the most delicious Notebook!

All photos of barbecue preparation are clickable and enlarged for viewing.

As always, we want to discuss the recipe in the comments to the recipe, everyone is invited to a pleasant conversation!