Barbecue can be prepared from pork loin - soft and tender meat. Such a kebab, unlike regular pork, cooks faster, the meat has time to fry well and retain juiciness.

Ingredients

To prepare the barbecue you will need:

1 kg pork loin without bone;

2 onions;

1 tbsp. l vegetable oil;

50 ml of soy sauce;

1 tsp apple cider vinegar;

1/4 tsp ground black pepper;

1 tsp ground sweet paprika;

1 tsp dry garlic;

1 tsp hops-suneli.

Cooking steps

Wash and dry the pork loin. Cut into portioned pieces, removing the seeds.

To prepare the marinade, mix soy sauce, apple cider vinegar, vegetable oil, suneli hops, garlic, pepper, and paprika. I don’t add salt to the barbecue marinade, I have enough salt in soy sauce.

Grate pork evenly on all sides with marinade, add onion rings, mix and cover with cling film, leave to marinate for 2 hours or more.

Fry the barbecue on charcoal, periodically turning so that the meat does not burn. Skewers of pork loin without bone fried much faster than usual, about 5-7 minutes on each side.

Tasty and fragrant kebab is ready.

Bon appetit, please your loved ones!

• pork loin - 1 kg;
• olive oil - 2 tablespoons;
• ground black pepper, salt to taste.

If possible, add:

• garlic - 1 clove;
• thyme - 1 sprig or 1 teaspoon of dried leaves;
• rosemary - 1 sprig or 1 teaspoon of dry needles.

A piece loin  wash and dry. Cut into steaks across the fibers 1 cm thick.

Peel the clove of garlic and chop finely with a knife. Finely chop the fresh herbs. You can also use dry ground thyme leaves and rosemary needles. Mix these spices with olive oil and ground pepper. Do not add salt yet.

The resulting mixture (in my case it is only ground black pepper and olive oil) grate the steaks and put the pickle in a cool place for 1-2 hours.

Cooking coals. Put the steaks on the grill. Now the steaks are lightly salted. We fry over the coals for a short time, about 8 minutes, periodically turning over.

If there is no grill, we string the meat into 2 thin skewers in this way:

Here the meat on both sides acquired a uniform white color. The fat on the edge of the pieces became transparent, grumbled and fried. On one side, the meat began to brown slightly. Done.

Ready steaks  put on a plate and serve with vegetables and herbs.

Description

BBQ kebab  - A juicy and tasty dish that is easy to make. If you want to please relatives or guests with a delicious meat dish, then buy a loin of pig, ram or lamb and start cooking. And the steps below with step-by-step photos will help to do this with ease.

This recipe suggests making barbecue pork loin skewers on the bone, but you can replace it with lamb or lamb, if desired. Any loin, including boneless, will do. In general, the loin and neck are meat that is ideal for cooking barbecue both outdoors on the grill or on the barbecue, and at home in the oven or in the grill.

We offer a step-by-step recipe with a photo that will allow you to make a delicious kebab of loin on the bone or without it. Cooking will not be difficult, the longest part is marinating the meat in a suitable marinade (you can use the one offered or choose a marinade on beer with onions).   You can minimize the calorie content of the dish by cutting off the fatty layers.  Reviews say that in this case, the meat will still turn out tasty and juicy.

Ingredients

Cooking steps

Cooking barbecue kebab in accordance with a step by step recipe with a photo begins with the preparation of meat. You need to wash the pork loin under running water and cut into portions. If a loin is used on the bones, then you need to cut between the bones.



It should be portioned pieces. The thickness of each piece should be approximately 3 centimeters.





Now you need to sprinkle each piece of meat with seasoning, pepper and salt on both sides. This is the so-called dry marinade, but in it the meat turns out to be juicy and tasty. At the same time, you need to prepare the coals.  You can light a fire and wait for the wood to burn out, or use the finished coals that are sold in the store. At this time, the meat continues to marinate.



After the fire burned out and coals formed, you can proceed directly to frying. The meat should be laid on the grill and put it on the grill. A bottle of mineral water must be at hand. It will be needed if suddenly fat will drip from the meat, which usually leads to the ignition of coal.



Turn the skewers every 2-3 minutes to evenly fry. As the meat is cooked, the rolls should be more frequent. After 30 minutes, you can check the meat for preparedness from time to time. It is necessary to make a puncture with a sharp knife on a barbecue. If transparent juice flows out, the meal is ready. If blood flows, it’s worth frying meat. It is recommended to carefully monitor the lock on the grill, as it has the property of spontaneously opening, which leads to the fact that the meat can fall directly on the coals.



After the meat is ready, it should be carefully removed from the grill, put on a dish. That's all. Shish kebab is ready, you can surprise guests. You can serve a meat dish as an independent dish or supplement it with a side dish.



Enjoy your meal!

We clean the onion and cut it exclusively into circles - it is so easy to string it between the meat, and it will not fall into the coals. Put chopped onion slices in a bowl in which the skewers will be marinated. The bowl should never be aluminum. Glass, enameled, porcelain - this will do.


  In another small bowl, mix the juice of 1 lemon, half the salt and black and red ground peppers. We set the bowl aside.


  Pork meat sliced \u200b\u200binto portions is not too large and in no way small pieces, put in a bowl, sprinkle with barbecue seasoning (ground bay leaf, pepper, coriander), salt, sliced \u200b\u200bhalf of a lemon. Squeeze the juice out of them into the meat.


  Next, add a mixture of peppers soaked in lemon juice, mix all the ingredients thoroughly, preferably with your hands in medical gloves.


  We leave the meat to marinate necessarily in the refrigerator from 4 hours to 12.
  We pickle the pickled meat of the loin on skewers, alternating with onions, and at the same time put all the skewers over the coals. There should be no fire. We extinguish flames that appear periodically either with drinking water or with simple beer.


  We turn the kebabs out of the loin several times during frying, so they will cook evenly and fry evenly. You can’t go far from the kebabs, as they do not cook very long.
  To the prepared kebabs of pork with lemon we serve ketchup, mayonnaise or a 1: 1 mixture of ketchup and mayonnaise with chopped dill or parsley.


  Enjoy your meal!!!