Calories: Not specified
Cooking time: Not indicated

Spring has arrived and barbecue season has opened. What could be tastier than meat cooked over a fire? Each housewife has her own signature marinade recipes and methods of frying shish kebab. I suggest you experiment and cook pork kebab with lemon and onions according to my recipe with photo. And at the end there will be a secret ingredient. Also see what you can cook.



You will need:

- meat (neck) – 1 kg.,
- onions – 2 pieces,
- lemon – 2 pieces,
- ground coriander - a tablespoon,
- black pepper – 1.5 teaspoons,
- fenugreek (powder) - 1 teaspoon,
- bay leaf - several leaves,
- rosemary – 1 branch,
- salt – 1.5 teaspoons.

How to cook with photos step by step

Cut the meat into manageable pieces. I will fry on a grid, so these are flat pieces 1 - 1.5 cm thick.




Peel the onion and cut into 1 cm rings.




Place meat on the bottom of the marinating pan.






Sprinkle with ground spices. Do not add salt.




Add bay leaf and rosemary.




Cut the lemon into rings and remove the seeds. Place onion rings and lemon slices alternately.






Salt the layer of lemons. Continue adding layers of meat, onion and lemon. Leave the kebab to marinate for 12 hours in the refrigerator.




Before cooking, add salt and stir.




Place the meat pieces on the grid and fry over hot coals for 5 - 7 minutes.




Turn the meat over.






Add lemon and onion around the edges for flavor. Throw a few lemon slices into the fire. Fry for 5 minutes. And finally, the secret ingredient is a pinch of sugar. Add it directly to the hot coals and hold the meat in the “sweet” smoke for 2 minutes.
Place the finished kebab on a plate and garnish with herbs.
The taste of the kebabs is richly meaty, with the smell of smoke and a rosemary aftertaste, with a delicate lemon sourness.
Serve this dish with a fresh vegetable salad and fresh bread. Be sure to try the real one

There is a great variety of marinades for barbecue and each has its own flavor. Try cooking kebab with lemon and onions, and perhaps this marinade will become your favorite. Meat marinated without vinegar and lemon ends up with a slight sourness. The main thing is not to overdo it with lemon. The kebab recipe involves using pork neck or ribs; in the second case, the kebab can be fried on a grill or grill grid.

Shish kebab with lemon and onion

The best option is to choose chilled meat for barbecue, but, in extreme cases, defrosted meat will do. The only caveat is that you need to defrost the pork in natural conditions, leaving a plate of meat on the table, or even better, in the refrigerator overnight.

pork shish kebab recipe without vinegar

Ingredients:

• 1.5 kg pork pulp,
• 1 lemon,
• 1 tbsp. Sahara,
• 4 things. onions,
• salt and spices to taste.

Cooking process:

Rinse the piece of pork and dry it with a towel to remove excess water. Be sure to rinse the meat with cold, clean water, simultaneously removing any remaining bones and other unnecessary elements. Cut the meat into medium-sized pieces. Then place in a deep saucepan, salt the pieces of pulp. Cut the lemon into several parts. Using your hands, squeeze as much lemon juice as you can onto the kebab and mix with your hands. Add granulated sugar and mix again.

Remove the skins from the onions and cut them into half rings. Add the onions to the pan and stir again. Now add salt to taste (2-2.5 tsp), also spices for barbecue - this can be a regular mixture of ground peppers. Mix everything again, cover the pan and leave at room temperature for an hour, then refrigerate. As you can see, the lemon marinade is very simple.

The meat will be thoroughly marinated in 10 hours. At room temperature the process will go faster, the meat will be ready in 4 hours.

Thread the pork pieces onto skewers.

Fry over coals, avoiding the appearance of flames. To prevent the meat from burning and drying out, the skewers need to be turned periodically. You can also sprinkle the kebab with water from time to time. Some craftsmen pour wine, kvass or beer on the barbecue.

To understand whether the kebab in lemon and onion is ready, you need to make cuts - if the meat is too pink or blood appears, then it is too early to remove the skewers from the grill.

Serve the kebab with sauce, satsebeli is ideal, as well as fresh vegetables and herbs. Bon appetit!

Yulia Smirnykh told how to cook shish kebab with lemon, photo by the author.

When spring comes, the entire weekend is devoted to outdoor activities. You immediately want a delicious, smoky kebab. But not every housewife knows how to quickly marinate meat. For such a case, we have an interesting and simple recipe - pork kebab with lemon and onions. Quick to make, delicious to eat! Like any recipe, this one also has secrets. Now we'll tell you about them.

The first is to choose the right meat. Be sure to take pieces with fat. Only from them does a tender and juicy kebab come out. The best choice here is pork loin, shoulder or neck of the pork carcass. It is better to cut the pieces across the grain. This way they will marinate better and bake more evenly.

The second secret is the sour lemon marinade. In an acidic mixture, the meat quickly softens. The same process is facilitated by highly carbonated mineral water and onions. As a result, pork is easily cooked over an open fire, becomes soft and simply melts in your mouth!

Taste Info Meat main courses

Ingredients

• Pork loin – 1 kg;
• Onions – 1 pc.;
• Lemon – 1 pc.;
• Carbonated mineral water – 400 ml;
• Table salt - to taste;
• Sunflower oil – 2 tbsp. l.;
• Barbecue seasoning – 1-2 tbsp. l.

How to cook delicious pork kebab with onions and lemon on the grill (lemon marinade with onions)

Rinse the lemon. Pour boiling water over the fruit. Cool under running water. Wipe with napkins. So, with the help of boiling water, all carcinogens that are sprayed on fruits for long-term storage are removed. Cut the citrus fruit into thin slices. Peel the onion, take white or red. Rinse it. Cut into thin rings.

Transfer the slices to a large bowl. Add salt, but not a lot. After all, the mineral water used in the recipe also tastes salty. Add barbecue spices. Stir. Remember a little so that the mass gives juice. The marinade for pork with lemon will become a little spicier if you add a couple of drops of table mustard to it.

Rinse the meat. Dry with paper towels. Cut the loin into portions - each one should be on the bone. Send to spicy slices.

Add sunflower oil. If you have olive or walnut oil on hand, use it for the recipe. This will only make the kebab more piquant.

Fill with sparkling mineral water. It's great if it's cool. Mix the mixture thoroughly – preferably with your hands. Cover with a lid. Leave on the counter or bottom shelf of the refrigerator to marinate. And this is about 3-4 hours.

Roast the meat on a wire rack. This will make it easier to turn it over to the other side. Place the pieces with the marinade mixture on the grill in a single layer. Hold it down.

Cook shish kebab on a grill with well-heated coals. The fat from the loin will gradually melt, drenching the meat. This way the food will turn out juicy and tender. Occasionally you can sprinkle the pieces with sparkling water, so prepare more mineral water.

Let the baked pieces rest for a couple of minutes. Then remove them from the grill.

Pork kebab with onion and lemon will be ideal along with fresh vegetables and spicy herbs. Don't neglect the lightly baked marinated onions. Crispy onion rings will go very well with soft grilled meat.

Cooking tips

• Lemon juice can be replaced with natural orange juice. But then, to achieve the necessary sourness, add a couple of tablespoons of apple cider vinegar to the marinade.
• This recipe is not only suitable for pork. Use the recipe to marinate beef, veal or poultry.

Shish kebab is everyone's favorite picnic dish.

But you can cook it at home: in a kebab grill, in the oven, even in a slow cooker.

Of course, this is not quite the same, but still, you shouldn’t deprive yourself and your family of the pleasure of tasting pork kebab with lemon and onions just because going out into nature is impossible for some reason.

General principles for preparing pork skewers with lemon and onions

To ensure that the dish does not disappoint you, choose the right meat. For juicy and soft pork kebab with lemon and onions, it is better to choose meat from the neck. It is not too greasy and quite soft. But you can buy something else, just remember: good kebab comes from good meat. If you get a tough and unappetizing piece, it is unlikely that you will be able to transform it into a flavorful pork kebab with lemon and onion: it is better to use it to cook broth, make minced meat and add it to cutlets, or use it to make meat gravy.

To make the meat even juicier and softer, it should be marinated before frying. Moreover, the pieces must be kept in the marinade for at least 9 hours.

There are a huge variety of different marinade recipes, some of which you will find on our website. However, many believe that the best option is pork skewers with lemon and onions. These additives ensure the softness and juiciness of the dish, without burdening it with unnecessary flavor nuances that not everyone likes. However, it’s worth trying other options: maybe you and your loved ones will like it the most! Actually, you can combine different additives to create a marinade for pork kebab with lemon and onion. For example, mayonnaise, kefir, etc. are suitable for this purpose. These ingredients add some flavor. At the same time, we must remember that after all, lemon and onion are the most natural and unpretentious. They do not kill the taste of the meat, but only make it softer.

Grill pork shish kebab with lemon and onion over coals, avoiding open fire. A sheet of paper will help you determine the desired height: slowly lower it towards the coals. If it starts to burn, the height is ideal for meat. However, for the first 3-5 minutes you need to lower the skewers and hold them there, turning them often: this is necessary so that the pieces “grab” and the juice does not leak out of them. To check the readiness of the meat, you need to lightly cut a piece: light juice indicates that the meat is ready, pink - that it still needs to be held over the coals, the absence of juice - that the kebab is already overcooked.

Recipe 1. Pork shashlik with lemon and onions in a classic marinade

Pork neck - half a kilo

Lemons - 2-3 pieces

Onion - small onion

Rosemary - 1 sprig

Dry spicy herbs for meat - a spoon or one and a half, to taste

Garlic - a couple of cloves

Squeeze juice from lemons. Grind the onion with a food processor and squeeze the juice out of it, mix with lemon. In a mortar, crush the garlic with herbs and salt, dilute with lemon and onion juices.

Cut the pork into pieces as equal in size as possible. Immerse them in the marinade, cover with a lid smaller in diameter than the bowl with meat, and place a jar of water on top. This is done to ensure that the meat is completely immersed in the marinade.

Soak the pork in this way for several hours, then lightly squeeze and cook as usual.

Recipe 2. Pork shish kebab with lemon and onion with mayonnaise

Lemon - 1 large

Mayonnaise - 150 ml

Onion - large onion

Mint - 5-6 sprigs

Dried thyme - pinch

Cut the pork into pieces of approximately equal size, the onion into rings, and the lemon into semicircles 6-7 mm thick. Finely tear the mint with your hands or cut with scissors.

Mix mayonnaise with kefir, mint and thyme.

Place meat, lemon and onion in a bowl and mix everything. Pour in the marinade, cover with a lid and leave in a cool place for 8 - 12 hours, or up to a day.

Remove pieces of meat, onion and lemon from the marinade and place them on skewers. Prepare pork skewers with lemon and onions as usual.

Recipe 3. Pork shish kebab with lemon and onion “Spicy”

Pork - about a kilogram

Onion - large onion

Dry wine - 100 ml

Soy sauce - 50 ml

Sugar - a good pinch

Curry, coriander, nutmeg, ginger (dried) - all together 2 teaspoons

Honey - tablespoon

Squeeze the juice from the lemon, mix it with wine (to your taste: white or red), honey and soy sauce. Mix dry herbs and curry with sugar and stir into the marinade.

Chop the onion with a knife or grater.

After cutting the meat into pieces of the required size, coat it well with sour cream, then mix with onion, put in a bowl or pan and pour over the marinade.

Leave to marinate for at least 8 hours, then remove from the marinade and thread onto skewers.

Recipe 4. Pork shish kebab with lemon and onion “Pineapple”

Pork neck (in this case, other meat is undesirable) - kilogram

Pineapple - half, good and not very ripe; you can, although worse, use canned

Lemon - 1 small or half

Olive oil (can be sesame or even sunflower) - 2 tablespoons

Onion - a pair of onions

Sour cream - 100 ml

Chop the pineapple and lemon and puree them with a blender or food processor. Add butter and sour cream, mix everything thoroughly.

Cut the onion into rings and cut the pork neck into pieces. Place in a saucepan and mix with pineapple marinade. Leave for 10 hours.

Remove the marinated meat from the pan, lightly shake off the marinade and string it onto skewers, along with onions.

Recipe 5. Pork shish kebab with lemon and onion “Cognac”

Onion - 2 onions

Meat (pork) - 1 kg

Soy sauce - 1 tablespoon

Black pepper, coriander, basil, oregano, nutmeg, sweet paprika powder

Vegetable oil - about a quarter cup

Cut the meat into pieces of the desired size, the onion into wide half rings. Mix pepper, coriander, and herbs and sprinkle them over the meat and onions, then stir and leave it like that.

Mix cognac, juice of half a lemon, soy sauce and vegetable oil. Pour the marinade over the meat and onions and leave in a cool place for several hours.

Recipe 6. Pork shish kebab with lemon and onion and mineral water

Many believe that it is the highly carbonated mineral water in the marinade that will allow the meat to become juicy and soft.

Highly carbonated mineral water - liter

Pork - one and a half kilograms

Lemon - 1 fairly large

Onion - 3 medium heads

Dried basil, marjoram, thyme and other herbs - a heaped tablespoon

Mix herbs and pepper, add a pinch of salt.

Cut the lemon and the onion, peeled in advance: the lemon into circles, as for tea, and the onion - some into thin rings, and some into rather wide rings. Stir the lemon and onion, squeezing them slightly to release the juice.

The pork should be cut into cubes of approximately the same size and not too large, mix them with lemon and onion and squeeze a little more so that the meat is covered with lemon and onion juice. Then stir in a mixture of herbs and pepper with salt.

Pour mineral water over the kebab, which is designed, thanks to the bubbles, to help the marinade penetrate deep into the fibers of the meat.

When stringing pork onto skewers, do not forget the largest pieces of onion - it should also turn out tasty.

Recipe 7. Pork shish kebab with lemon and onion with kefir

Pork neck meat - 1 ½ kg

Lemon - medium size

Onion - 2 large onions

Various spicy dried herbs (you can just take a mixture for meat or barbecue)

Black pepper, salt

Peel the onion; Cut part of it into neat pieces for stringing mixed with meat on skewers, and chop part of it using a blender, meat grinder or food processor.

Also chop the lemon using one of the mentioned devices.

If you don’t have a blender, a food processor, or even a meat grinder, you can grate everything on a coarse grater, but it’s hard to grate the onion: your eyes water.

Mix the resulting slurry of lemon and onion with spices and herbs and spread on the meat. Place it in a bowl and shake a few times until all the pieces are coated with the onion-lemon mixture. Place large pieces of onion there. After this, pour kefir over the kebab and place in a cool place for 8 - 10 hours.

When it’s time to fill the skewers, in addition to the pork, you should also thread pieces of onion onto each one.

Recipe 8. Pomegranate barbecue sauce

The question arises: what to serve with pork kebab with lemon and onions? In addition to traditional ketchup or store-bought barbecue sauce, it’s worth preparing something special.

Pomegranate juice (it’s better, of course, homemade, because store-bought contains a lot of sugar and other additives - maybe natural, but not “pomegranate”...) - 1 glass

Red wine, preferably semi-sweet, but semi-dry is fine - 1 glass

Starch - 1 ½ teaspoons

Basil, parsley, celery, cilantro in any combination - half a glass, chopped

Red hot pepper - a small pinch

Salt - half a teaspoon

Mix wine and pomegranate juice and place on the stove. Stirring, cook over very low heat. When the mixture boils, add salt and pepper, cover and cook for another quarter of an hour, waiting for the sauce to thicken. Add the greens and leave to cook for another couple of minutes, during which time stir the starch in a quarter glass of water. Pour the starch into the sauce, stirring at the same time to avoid lumps. Once the sauce is thick enough, remove it from the heat and cool.

Recipe 9. Feta kebab sauce

Feta type cheese - 200 g

Lemon - half a small

Garlic - 1 clove

Thick sour cream - 100 g

Spicy fresh herbs (basil, dill, celery, mint, parsley, etc., to taste) - half a bunch

Squeeze the juice from half a lemon, chop the greens a little, peel the garlic, break the feta. Place cheese, garlic, herbs and sour cream in a blender bowl and puree. Dilute with lemon juice. If necessary, add a spoonful of olive oil.

Pork kebab with lemon and onion: tricks and tips

The meat must be salted immediately before cooking, otherwise it will not be well soaked in the marinade.

Pork should be marinated in enamel, clay, or glass containers; steel pans are less suitable for this purpose, and aluminum pans are not suitable at all.

If desired, pork kebab with lemon and onions can be prepared not on metal skewers, but on wooden skewers. This is especially convenient if you are preparing a dish not on the grill, but at home, say, in the oven. Before cooking, immerse wooden skewers in water overnight.

What is summer without trips to nature? And what are trips without barbecue? And for the picnic to be a great success, the barbecue itself must be outstanding. We bring to your attention a selection of the best recipes for kebab with lemon. Why citrus? First of all, it's truly delicious. Secondly, lemon allows you to significantly reduce the time for marinating meat: of course, as in all other recipes, the meat should stand longer, but if there is lemon in the marinade, you can fry the kebab in 2-3 hours.

What should the ideal kebab be like? Not dry, juicy and aromatic. You will find recipes for preparing just such a dish on this page.

The main thing is that there should not be enough shish kebab. Buy meat at the rate of 400-500 g per person. Be sure to get your bearings in the world of barbecue spices. You can purchase ready-made mixtures, or you can take them separately. Basil, cloves, ginger, cumin, tarragon, sage and nutmeg fit perfectly into the barbecue marinade.

To prepare this kebab, take:

2 kg of pork (medium fat neck);

4 onions;

a large bunch of various greens;

dry spices - barbecue mixture, ground black pepper, salt.

Wash the meat, remove films and veins, cut into small pieces. Peel the onions and carefully cut into thick rings so that they do not fall apart. Wash the greens and chop coarsely.

Place the meat in a bowl for the marinade, add dry spices and herbs, lemon zest; pour in lemon juice. Add salt and mix. Carefully place the onion here so that it does not fall into rings. Leave it like this to marinate. Ideally, overnight, at least for 2 hours, after which you can string the marinated pork onto skewers interspersed with onions (for those who don’t like onions, you can get by with stringing just the meat), add salt and fry over hot coals.

Chicken kebab with lemon

Ingredients:

2 kg chicken fillet;

juice of two lemons;

2 onions;

6 tbsp. olive oil;

4 cloves of garlic;

fresh cilantro;

salt, ground black pepper, ground red pepper.

Wash and cut the fillet, place in a container for marinating. Cut the lemon into rings; Squeeze the juice from each onto the meat with your hands and place the rings themselves in a bowl. Cut the onion into rings, coarsely chop the cilantro, add spices and garlic. Mix. Soak in the marinade for one and a half to two hours before frying.

The main thing in this dish is not to overcook it on the coals so that the chicken kebab with lemon retains its juiciness.

Lamb kebab with lemon

You will need:

2 kg lamb;

4 onions;

4 cloves of garlic;

ground red and black pepper, salt.

Rinse the meat, cut into small pieces, place in a marinating vessel, where immediately add salt and pepper. By the way, lamb shashlik should be marinated with lemon in a clay container. Next, sprinkle the meat with chopped onion and garlic. Squeeze the juice from the lemons and pour it into the lamb. Stir so that all pieces of meat are coated with marinade, and leave to marinate in a cool place for 5-7 hours.

Serve lamb kebab with lemon, preferably accompanied by fresh herbs.

Beef kebab with lemon

Beef kebab is not the most common option. You'll have to work a little to make it juicy. There are a few tricks here. Firstly, if you are preparing beef skewers with lemon, it is important to give it time to thoroughly marinate. Secondly, the composition of the marinade for this type of meat is specific, this must be taken into account. And thirdly, you can use veal instead of beef; you can pre-pound the meat, as if for chops, and while frying, grease each piece with vegetable oil.

We offer you this recipe for beef kebab with lemon:

2 kg of beef or veal;

1 large lemon;

3 tbsp. cognac;

2 tbsp. grape vinegar;

2 tbsp. chopped dill;

2 tbsp. cilantro;

2 tbsp. basilica;

10 small onions;

2 tsp ground black pepper;

1 tsp carnations;

Mix spices, chopped onions and coarsely chopped herbs, pour vinegar and cognac over them. Zest the lemon and squeeze out the juice - add the zest, juice and zest to the marinade.

Typically, beef kebab is fried on a spit in large pieces, about 200 g each, while as the top is fried, the meat is cut into pieces 1-1.5 cm thick, and the remaining meat on the spit continues to be fried.

You can try to fry this kebab in the traditional way, but each piece of meat should first be greased with vegetable oil.

Mackerel kebab with lemon

An unusual fish dish with a delicate taste and aroma. To prepare it, take:

mackerel fillet (at the rate of at least 1 fillet per 1 eater, respectively, the number of products must be multiplied by the number of people invited to the meal);

1 onion;

1 clove of garlic;

a piece of ginger root;

fresh herbs, preferably aromatic ones - basil or cilantro are quite suitable;

olive oil;

ground black pepper and salt.

If you have a whole mackerel in your hands, and not a fillet, it should be cut and pitted. Next, it’s time for the marinade: add a little water to the juice squeezed from the lemons, peeled and finely grated ginger (can be replaced with powder), chopped onion, chopped garlic and cilantro.

Rub the mackerel fillet with a mixture of salt and pepper and grease with olive oil - it is convenient to use a silicone brush for this. Transfer the fillet to an enamel container, pour over the marinade and leave in this form for 2-3 hours.

The mackerel kebab with lemon is fried not on skewers, but on a barbecue grill - it must first be greased with vegetable oil. This kebab goes well with new potatoes and vegetable salad.

Shish kebab with mayonnaise and lemon

Mayonnaise in a kebab marinade is designed to make the meat especially tender, which is why it is often used in marinating beef. But we will tell you about a recipe for shish kebab with mayonnaise and lemon from pork, traditional for this dish.

You will need:

2 kg pork;

one lemon;

1 onion;

black pepper - 6-7 peas;

3 canned tomatoes;

fresh herbs - 1 bunch;

ground red pepper;

We wash the meat and cut it into small pieces for skewering. Place in an enamel bowl. For the marinade, mix mayonnaise in a blender, 1 tsp. salt, ground red pepper, chopped onion and herbs, peeled tomatoes. Beat all ingredients with a blender until smooth. Add black peppercorns and squeezed lemon juice to this. “Dirty” the meat thoroughly in this mixture and leave to marinate for 12 hours in a cool place.

Grill over coals as usual. This pork kebab with mayonnaise and lemon is ideally complemented by chopped fresh vegetables.

Shish kebab in mineral water with lemon

This kebab turns out to be especially tender. Shall we try?

To prepare it you will need:

2 kg pork;

1 liter of sparkling mineral water;

4-5 onions;

spices - bay leaf, black pepper; you can use a dry mixture of spices for barbecue;

fresh herbs - basil, cilantro, dill and parsley;

Prepare the ingredients - cut the meat into pieces and the onion into thick rings. Cut each lemon into 8 pieces.

Place meat, salt, spices, onions, lemon juice in layers in an enamel bowl, along with pieces of lemon from which it was squeezed, and herbs. Repeat all layers. The last layer should be onion. Fill the container with soda so that the water lightly covers the contents of the bowl.

This kebab should be marinated with mineral water and lemon for 6-12 hours in the refrigerator.

Shish kebab in kefir with lemon

Rumor has it that shish kebab in kefir with lemon always comes out soft and juicy, even if the meat you get is, to put it mildly, not entirely successful. So, to prepare it you will need:

2 kg pork (necks);

1.5 liters of kefir;

ground black pepper - 0.5 tsp;

salt - 0.5-1 tsp.

Wash the pork and cut into pieces, place in an enamel bowl and pour in kefir so that it lightly covers the meat. Meat should not swim in kefir! Squeeze the juice from the lemons by hand and add to the marinade. Cut the squeezed lemons into small pieces and send them there. Add black pepper and stir. Cover the bowl with a lid or cover with cling film and leave as is in the refrigerator for at least 10-12 hours. You will need to salt the meat for shashlik immediately before cooking.

Shish kebab with lemon and kiwi

An unusually tender version of pork kebab with lemon. Even if the choice of meat is unsuccessful, the kebab will turn out excellent. The whole secret is in the miraculous influence of kiwi. But the marinade will have to be prepared in two batches.

Take:

2 kg pork;

4-5 onions;

2 small or 1 large kiwi;

a bunch of fresh herbs;

barbecue spices, ground black pepper, salt.

Chop the onion and herbs, wash the meat and cut into pieces, and then put it all in a bowl, pour in lemon juice and cover with spices. Mix well and leave to marinate for 8-10 hours. After the specified time has passed, peel and chop the kiwi in a blender; add to meat and stir. Leave for strictly one and a half hours, otherwise the meat will begin to “creep”.

Thread the meat onto skewers and fry in the usual manner over coals.

Shish kebab in tomato with lemon

To prepare shish kebab you need to prepare:

2 kg pork;

3-4 onions;

500 ml tomato paste;

half a lemon;

half a glass of water;

ground black pepper;

Rinse the pork and cut into portions and season with pepper. You can add salt either now or before cooking—cooks have different opinions about exactly when to salt shish kebab.

Peel and chop the onion. Place over meat. Separately mix the marinade - tomato paste, juice of half a lemon, water and spices. Pour the marinade into the meat and stir. Leave to marinate for 7-8 hours.

To prepare shish kebab in tomato with lemon, you can use not only ready-made paste, but also fresh tomato juice.

The site administration wishes you a pleasant pastime and a lot of varied, juicy and aromatic kebab with lemon.

Eva Cascio especially for

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