min., baking 15 min.
And who could argue that the most popular warm season dish recipe in Lithuania is pork neck kebabs? Almost every Lithuanian would definitely have something to say about marinating, frying or favorite meat seasonings.
INGREDIENTS
For 5 skewers you will need:
- 1 kg pork neck (fatty enough)
For pickling:
- 1 glass of dry white wine
- 1-2 tbsp. a mixture of ground different peppers (to taste)
- 3-4 dried bay leaves
- 0.5 tbsp. salt
For fried vegetables:
- 3 pcs. heads of yellow onions
- 3 pcs. heads of blue onions
For grilling kebabs:
- 6-7 p.m. grape seed oil
PREPARATION
The most important thing to cook a good barbecue is fresh and good meat. I cut the washed pork neck into 3 cm pieces.
I poured a glass of dry white wine over the cut meat and seasoned it with a mixture of pepper and bay leaves. It is better not to add salt to marinated meat at all, because it draws out moisture, or to add it very little, just for the sake of balance of taste. I marinated the meat for 1.5-2 hours, it is not advisable to marinate for a very long time.
I cut the onion heads into 8 parts. I skewered pieces of onions of different colors alternately with the meat on the skewers.
I greased the barbecue grill with oil. I heated very hot coals.
I cooked the kebabs on very hot coals for about 2-4 minutes, until the meat was browned and crispy, then I turned it over to the other side.
At this stage, you don't need to constantly turn the meat, but turn it over to the other side only when it is browned enough. I brushed the fried side of the meat with oil. Roasting the meat at a high temperature makes the shishlik crispy and juicy, because the crispy crust does not allow the meat to lose its natural moisture.
When the meat was already browned enough, another 6-8 minutes. I cooked it over medium-hot coals until fully cooked, basting the meat with oil from time to time.
We ate shashlyka, as it should be, according to good old traditions with loosely cooked rice, fresh onion leaves and quality tomato sauce. We enjoyed the same dry white wine that I marinated the meat in with the steaks.
Delicious barbecue!
Recipe source: Seasonal Kitchen
