Usuba
Pork Skewers with Onion and Lemon
A marinade with lemon juice acts more gently on meat than vinegar and preserves its juiciness. Onion masks the distinctive flavor of pork, and carbonated water makes the fibers more tender. The result is an aromatic and juicy kebab.
- Prep
- 120 min
- Cooking
- 30 min
- Total
- 150 min
- Standard serving
- 541.3 g
Ingredients
Total 5
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Slice the onion into rings.
- 3
Step 3
Cut the pork neck into large cubes.
- 4
Step 4
Transfer the onion to a bowl, lightly crush it with your hands, and separate it into individual rings.
- 5
Step 5
Add pork and salt to the bowl.
- 6
Step 6
Squeeze the lemon juice into a bowl and mix all the ingredients well.
- 7
Step 7
Pour carbonated water, cover with plastic wrap and leave the pork in the marinade in the refrigerator for at least 2 hours.
- 8
Step 8
Remove the pork from the refrigerator 30 minutes before cooking. Thread the meat onto skewers.
- 9
Step 9
Light the barbecue.
- 10
Step 10
Fry the pork on all sides until cooked through. Check for doneness by making a small cut — clear juices should run from the meat.
- 11
Step 11
Serve shashlik with lavash and your favorite vegetables.
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