The May holidays are in full swing. Some walk for three days, and some only for a day. Everyone wants to pamper themselves in nature delicious kebabs, .
When they say that meat cannot be tolerated by women, I completely agree. At this moment, it is better to observe the witchcraft of the process and, completely trusting the man, make elegant amendments.
Without a doubt, everyone has tremendous experience in grilling kebabs. However, sometimes for some reason nothing works out. Some people marinate meat for a day, but it’s a little tough. Someone was suggested a unique marinade.
Therefore, prepare thoroughly, and not just fray your nerves. Remember that the meat will be fried and therefore reduced by at least a third. Prepare on the basis that 0.5 kilograms per person, you won’t miss it - there’s enough for everyone!
Quick pork kebab - recipe
Products:
- - 3 kilograms of selected pork pulp, preferably neck with fat
- - 1 kilogram of onion
- - Head of garlic
- - Barbecue seasoning
- - Liter of kefir
- - Liter of highly carbonated mineral water
- - Salt
How to cook a quick pork kebab
Preparation:
- Rinse thoroughly and cut into large square pieces with a side of about 7 centimeters.
- Peel the onion and garlic. Cut the onion into rings if you like. thread it onto a skewer. But so that he gives all his juice to the marinade, better part cut smaller. Cut each clove of garlic lengthwise.
- Mix the meat, onion, and garlic thoroughly, add salt and sprinkle with seasoning (do not skimp). Pour kefir over all this and leave to infuse. Enough time until you get to favorite place for barbecue.
- Do not cool the mineral water in the refrigerator. Add to the marinade as soon as you arrive until you build a fire. When you add water, be sure to mix well and cover the dish with a lid so that all the gas seeps into the meat and not into the air.
- If you haven’t gone anywhere, but are grilling shish kebab at home, then the marinating time is approximately 1.5 - 2 hours in kefir and half an hour in mineral water.
- You will definitely get the softest, most aromatic dish. The main thing is not to dry it out over the fire. This is very quick kebab.
Serve with barbecue
What do you imagine when you hear the word “kebab”? Ruddy roasted meat, strung on skewers and still sizzling with transparent fat over slightly reddening coals, light smoke and unique aroma. Sun, green grass, table filled with salads and herbs right in the fresh air. I’ve already worked up an appetite and want to go to the dacha. But wait, first of all you need to prepare all this splendor. Therefore, any picnic begins with the question of how to marinate kebab quickly and tasty.
In this article we will look at various ways, which can be used to marinate pork kebab so that the meat is juicy, but does not require too much time or effort.
Let us recall the basic principles of cooking barbecue.
- Choose soft pieces pork carcass, for barbecue, the best choice is the neck (the softest meat with thin layers of fat), ham (medium soft meat, almost no fat), carbonade (lean meat, requires a softening marinade that retains the juice inside), tenderloin (needs clean pieces without veins and preferably with fat).
- It is necessary to marinate the kebab in advance: the minimum time is 1 hour, the maximum time is 12 hours (overnight).
- Cut the meat into equal sized pieces to ensure that all the meat marinates and cooks at the same time.
- Do not use too much acid in the marinade, the amount of acid should be inversely proportional to the amount of marinating time, otherwise the meat may become tough.
- Add vegetable oil to the marinade; it will help the meat absorb the aroma and taste of spices.
- Salt the kebab not at the beginning of marinating, but before frying; this can be done in a common container or directly on skewers, this way more natural meat juice will be retained in the meat.
- Grill the kebab at the beginning high temperature to seal the meat with the crust, then lower it to cook evenly.
- The kebab is ready when clear juice (not pink) comes out of the meat when cut; if no juice comes out at all, then the meat is already dry, reduce the cooking time for the next batch.
Onion marinade for pork skewers
Everyone knows that pork, especially fried, goes well with onions. These two products perfectly complement each other’s taste, because it’s not for nothing that onions have been used since time immemorial as one of the most important seasonings for meat. Onions will add an even richer taste to fried, stewed and boiled meat.
In addition, onions have the properties of softening meat, and unlike vinegar, it will not dry it out.
- onion white - 0.5 kg,
- black peppercorns - 1 teaspoon,
- Bay leaf- 3-5 pieces,
- vegetable oil - 2 tablespoons,
- salt to taste.
Preparing pork kebab in onion marinade:
Prepare the onion for the marinade by grating it or passing it through a meat grinder or blender until you get a paste. This will release a large amount of onion juice. The pulp must be strained to separate the juice. Take a fine sieve or cheesecloth and strain all the juice into a separate container. It is better not to leave small pieces of onion pulp, as later it will be difficult to separate it from the meat, and they may burn when frying.
Cut the prepared meat into pieces of the same size. Fold into enameled, stainless or glassware for marinating. Sprinkle with pepper and hand-crushed bay leaves. If desired, you can add dry mustard or your favorite barbecue spices. Pour in the vegetable oil and mix well, squeezing the meat well. This way the muscle fibers will absorb more of the marinade.
After mixing all the spices, pour the onion juice over the meat and cover with a lid. Let it marinate. For such a marinade, it is enough to leave the meat for only 1-2 hours so that it becomes soft and juicy, but at the same time retains its natural taste. If the walk is Fresh air planned for the next day, then the dishes with meat must be put in the refrigerator.
This kebab is perfectly browned on coals thanks to vegetable oil. It can be served with any set of vegetables and salads.
How to marinate shish kebab in mineral water
Perhaps not everyone has heard of this yet in a simple way marinating shish kebab in mineral water, but yes, it really allows you to make the meat soft without adding any specific taste to it.
Here you can show off all your imagination with spices and special additives; mineral water will act as a conductor and softener.
What is needed for 1 kg of meat:
- 1 liter of highly carbonated mineral water,
- barbecue spices - 1 tablespoon,
- onions - 3-4 pieces,
- black pepper - 1 teaspoon,
- lemon, grape, pomegranate juice, wine, yogurt, etc. - 100 ml,
- salt to taste.
As you noticed, we did not indicate the exact spices for the kebab. They can be the ones that you like in meat. The following go well with pork: coriander, thyme, cumin, oregano, basil, paprika, ginger and a khmeli-suneli mixture. You can also use ready-made spice sets sold in the store. If you like spicy meat, increase the amount of spices to two tablespoons.
I will give the listed juices light taste kebab, so choose the one you like as well. Instead of lemon juice, you can use fresh lemon, cut into rings, one lemon per 1 kg of meat will be enough.
You can also add fresh herbs to this marinade: parsley, cilantro, dill, tarragon, rosemary. But place it in large branches so that it can be easily removed from the meat before frying.
Cooking pork shish kebab in mineral water:
First of all, cut the meat into cubes and the onion into slices. If using fresh lemon, chop that too.
Then mix the meat and spices in a marinating bowl, add vegetable oil and mash the meat thoroughly so that it absorbs the taste of the spices. After this, you can add the onion and mix again.
Pour into meat with spices and onions mineral water and put lemon in it. Cover with a lid and let marinate for 1 to 4 hours. If necessary, you can marinate the kebab in mineral water overnight.
Salt the pork skewers before frying to keep the meat juicy.
Pork shish kebab in kiwi marinade
You will be surprised what amazing properties this small furry fruit has. And who would have guessed that the marinade for kiwi kebab could turn out to be the most powerful remedy for... instant cooking meat fried on skewers. Thanks to high content Vitamin C and special enzymes, kiwi can soften meat in less than an hour. At the same time, not drying it, but locking it own juice inside.
But you have to be very careful with such a marinade; if you overexpose the meat in it, it will begin to fall apart and crumble, turning rather into chopped meat. But don't think that this makes kiwi a dangerous fruit for your health. On the contrary, kiwi is good for the body and digestion in particular, so feel free to put it in meat. Most importantly, don't forget about time.
For 1 kg of pork you will need:
- fresh kiwi - 1 piece,
- onions - 2-3 pieces,
- black peppercorns - 1 teaspoon,
- coriander - 1 teaspoon,
- rosemary - 1 teaspoon,
- vegetable oil - 2-3 tablespoons,
- salt to taste.
How to marinate pork kebab in kiwi:
Sprinkle the meat prepared and cut into equal cubes with spices and vegetable oil. Mix well.
Thinly chop the onion and also add it to the meat. Then peel the kiwi and grate it on a coarse grater. If the kiwi is very ripe. then you can simply knead it with your fingers until you get small pieces, almost puree. The most important thing is for the kiwi to release its juice.
Add kiwi to the meat and mix thoroughly, while kneading the meat so that it absorbs all the juices and spices. You should marinate the kebab in kiwi for no more than 1 hour; you can increase the time slightly only if you only have very tough and dry pork meat, such as ham or carbonate.
If desired, instead of coriander and rosemary, you can use other aromatic spices that you prefer. Fresh herbs also work well.
Salt the kebab before threading it onto skewers and start frying without delay.
Marinade for pork kebab with kiwi is great if you need quick cooking. This is a great way for spontaneous unplanned picnics and trips to the country.
Watch the video recipe on how to marinate shish kebab in kiwi:
Mustard marinade for shish kebab
We are used to spreading this world-famous sauce on a ready-made piece. flavorful meat, everyone loves mustard for its special spiciness and taste. But not everyone knows that mustard has amazing pickling properties. The day you try pork kebab marinated in mustard will change your attitude towards it forever.
Mustard itself is aromatic enough to give meat its special taste. Some may think that it will add spiciness, but this is not so; under the influence of temperature, all the spiciness disappears and only the amazing, spicy and slightly sweet taste of the mustard itself remains. But the meat becomes softer.
That's why we're adding a mustard-based marinade recipe to our list of the fastest marinades. To get a delicious soft and juicy pork kebab you will need only an hour. This will be enough to perfectly marinate kebab from any part of the pork carcass. But the neck, of course, is preferable.
For 1 kg of meat you will need:
- classic table mustard - 2-3 tablespoons,
- onions - 2-3 pieces,
- black pepper 0.5 teaspoon,
- vegetable oil - 2-3 tablespoons,
- aromatic spices (thyme, coriander, rosemary, cumin, basil, etc.) - 1 tablespoon,
- salt to taste.
Cooking pork shashlik in mustard:
If desired, you can add other ingredients to this marinade, for example, a couple of tablespoons soy sauce or wine, even honey can complement the bouquet. But today we'll look at the mustard-only option to create a starting point for the future culinary creativity. This will be our standard.
You should start by preparing the meat. Once you have chopped it, mix it with the spices. You can take the spices that you like yourself or mix in equal proportions a combination of the ones suggested above. Ready-made sets spices are also suitable, but read the ingredients, do not use spices that have added monosodium glutamate. This is a flavor enhancer, which unfortunately will only spoil the magnificent aromatic kebab in mustard.
Add vegetable oil to the meat with spices and knead it thoroughly, then add the onion cut into rings.
By the way, try using not if possible sunflower oil, and olive, it will change the taste of your kebab, adding subtle olive notes.
At the very end, add mustard and mix well. To marinate shish kebab in mustard, one hour is enough. Immediately after this, you can go to the grill in the fresh air and start frying it. The most amazing thing is that the meat will continue to soften during frying under high temperature.
This kebab is good served with fresh herbs, salads and baked potatoes.
Whichever of the considered recipes you choose, they have one thing in common - a short time preparations and great taste and the juiciness of the meat as a result. We specially selected recipes that will help you marinate shish kebab quickly and tasty, even if guests are already on the threshold of the dacha or just good weather suddenly drags you out for a picnic. Believe me, no one will be disappointed with your kebab!
Bon appetit and happy holidays!
Step 1: prepare the meat.
It is best to cook shish kebab from fresh and slightly chilled meat. Frozen shish kebab meat product It won't turn out juicy and therefore not tasty. Therefore, before we marinate the meat, we lay out fresh pork neck into a bowl and cover the container with a lid. Place this container in the refrigerator on the bottom or middle shelf for 1-1.5 hours. There is no need to put the meat in the freezer, as it will freeze. After this time we get meat ingredient from the refrigerator and rinse it well under running water.
Transfer the pork to cutting board and using a kitchen knife, cut our ingredient into equal-sized pieces approximately 4 by 4 centimeters so that when preparing the kebab, the meat is evenly fried on all sides. Then we shift meat pieces into a free deep bowl. Attention: if you cut the meat big pieces, then during cooking it may not be cooked well, but you should not cut the meat ingredient into small pieces, in this case the kebab will turn out dry. Step 2: prepare the onion.
Using a kitchen knife, peel the onion and rinse it under running water. Then we shift vegetable ingredient on a cutting board and, using the same sharp equipment, cut the vegetable into four parts. 
Afterwards, transfer the onion slices into a blender container and grind our ingredient at medium speed to a homogeneous paste. Onion puree transfer to a separate bowl. Attention: You can also chop the onion using a meat grinder or using a kitchen knife. If you chop the onion with a knife, then try to chop the vegetable ingredient to a homogeneous pasty consistency. Place the bay leaf in a bowl with the chopped onion, add a pinch of saffron, salt and pepper to taste. Then, using a tablespoon, mix all the ingredients together until homogeneous mass. We get a kind of marinade for barbecue. Step 3: marinate the meat for barbecue.
Transfer the marinade into the container with the meat pieces and mix the ingredients well by hand. Make sure that the marinade covers the pieces of pork evenly and evenly so that they are marinated equally on all sides. Attention: You need to marinate meat in an enamel, clay or glass container, but under no circumstances in aluminum cookware. Cover the container with a lid and set aside. Let the meat marinate, and in the meantime we will prepare firewood and a grill for cooking barbecue. Step 4: quickly prepare marinated shish kebab.
Place some coal on the bottom of the grill. The amount of coal should not reach the middle of the container walls by several centimeters. Attention: Charcoal for cooking kebabs is sold in any supermarket. We will light the coal from below using cardboard or newspaper. After 30-40 minutes, When the coals are covered with ash, we can start preparing the kebab. We take the marinated meat pieces out of the container and begin to thread them onto skewers. To do this, we pierce our meat pieces in two places along the fiber so that they do not hang down or dangle. We string pieces of pork at a short distance from each other so that during the cooking process, the meat is fried evenly on all sides. Attention: To prevent the kebab from burning, you must first clean the meat pieces from extra spices. 
When the raw kebab is ready, place the skewers on the grill at a minimum distance from the coals, in this position the temperature will be maximum. We constantly turn the skewers so that the meat is cooked equally on all sides. In 3-5 minutes When a crust forms on the meat pieces, bake the kebabs at medium temperature until done. Attention: kebabs are fried on a grill over hot coals without flame for 10-15 minutes. If necessary, do not extinguish the resulting flame big amount water. To determine the readiness of the kebab, just make a cut lengthwise with a knife on one of the meat pieces. If clear juice emerges from the cut, the kebab is ready. If the meat is pink, then our dish is not ready yet. If no juice flows out of the cut at all, it means the meat is overdried and should be removed from the grill immediately. Step 5: quickly serve the marinated kebab.
You can serve the kebabs immediately on skewers, or use a fork to carefully remove the meat pieces from the skewers and transfer them to empty serving plates. One serving contains approximately 300 grams of meat. To our tender ones, fragrant kebabs can be submitted to separate dish fresh vegetables: tomatoes and cucumbers, as well as parsley and cilantro. Enjoy your meal! You can cook kebabs not only on the grill, but also on the fire. Then first build a hill out of bricks or stones, so that you can then lay out the skewers with meat on it.
If, in addition to coals, you also use firewood, then it should be birch, oak or linden. Do not use coniferous wood under any circumstances, as the kebab will become saturated with the smell of pine needles, and this will affect the quality of the dish.
Kebabs can be prepared from almost any meat. But it’s better to cook them from pork neck or lamb leg. Good kebabs are made from any part of chicken. Beef kebabs are not for everyone, as they turn out a bit dry.
Prepare shashlik outdoors with friends is a whole event, a good reason to finally get together and enjoy the sunny weather. Often such an event turns out to be spontaneous, and the main dish of the table - meat - is not marinated in advance. How to marinate shish kebab quickly?
In such a situation, one of the quick marinade recipes. This selection contains recipes for kebab meat on a quick fix and without the risk of spoiling classic taste your favorite dish cooked over the fire.
Quick marinades for barbecue
Kiwi marinade - the fastest
For 3 kg. meat you will need 2 large or 3 small fruits. If the fruit is soft, mash it into a pulp, and if it is hard, chop it finely. Mix kiwi with chopped meat. Add onion, salt and spices to your taste. After 30 minutes the meat is ready to fry.
Cherry marinade
Lovers of sweet and sour notes will love this method of cooking meat. This marinade is similar to the classic one Georgian recipe due to the dry wine in the composition. 3 kg. salt the meat, add 1 tbsp. l. paprika and leave for 20 minutes. Then pour in 200 ml. concentrated cherry juice and 100 ml. dry red wine, cover with a lid. 90 minutes is enough for the meat to be saturated with cherry aroma, and the wine to make it soft.
Tomato marinade
Meat and tomatoes go well together, and this marinating method highlights the taste qualities and juiciness ready-made kebab. You will need homemade canned tomatoes and pickle from them. In 150 ml. brine, add 4 crushed peeled tomatoes, pour in 150 ml. tomato juice. Chop the meat, add salt, add ground black pepper, and pour in the tomato mixture. If desired, add red onion, cut into rings. Marinate for 90 minutes.
Kefir marinade
Pour 3 kg. highly carbonated meat mineral water so that it completely covers the cut pieces, and place under pressure for 2 hours. Then drain the water, salt the meat, add spices and one onion, cut into rings. Add 1 l. kefir, after 20 minutes the meat is ready for frying.
Share quick recipes marinades for barbecue with your friends and be sure to try them with your whole group. Juicy, tasty and soft meat is guaranteed!
There are a huge variety of recipes for preparing delicious and juicy kebab from pork. Sold in shops and markets aromatic seasonings, which everyone can choose to their liking. Good marinade can be prepared from almost any product that is stored in your refrigerator.
The fact is that the marinade adds a little sourness and spice to the meat, making its taste brighter, and the meat itself is much softer.
The only thing that is important when preparing any marinade is the correct use of utensils. Under no circumstances should you cook meat in aluminum or iron utensils, or wooden container. They greatly change the taste of the meat. Best options glass, clay or enamel containers of sufficient depth and volume will become available.
How to choose pork?
When choosing pork, do not buy frozen pork. Use chilled fresh meat. Moreover, it is best if you buy young pork, as it is much softer. When purchasing, pay attention to the color: the lighter, the younger.
Good pork should be uniform and consistent in color. It should not have a rotten and irritating odor, thickened and dried blood, or mucus. Its juice is clear.
Fresh pork does not leave finger marks. They level out very quickly. If the dent remains, the pork is not fresh. The same can be said about it if its color is not pinkish, but yellowish. By the way, it is very easy to find out whether pork was previously frozen. If you press with your finger, it will change shade in this place.
And don’t buy already chopped pork. You may stumble upon a scam. It's best to cut your own pork at home.
The most delicious and soft kebab obtained from the neck of pork. But she is also quite fat. The leg will turn out a little dry. To prepare it you need special recipes. Tough meat shoulder blade (and rather not tasty). Perhaps the most the best choice- this is Korean.
Rules for any marinade
To prepare delicious marinade The pieces need to be cut into small pieces so that they are well fried. Moreover, it is important to cut across the grain for faster cooking. Plus it will help the meat marinate better.
Since pork is a fatty meat, it is not recommended to put oil and fatty foods in the marinade. It is better to give preference to vinegar or lemon, alcohol and a large number Luke. And, of course, spices.
Try to salt the marinade 2 hours before cooking and leave it for at least 5 hours. In most cases, recipes recommend marinating meat for 10-12 hours.
Recipes best marinades for pork skewers
Tomato marinade
For tomato marinade Prepare in advance two kilograms of pork, two large onions, parsley, dill, 50 grams of tomato paste, a tablespoon of ground paprika, red pepper, black pepper, coriander.
Mix onion sliced into rings with finely chopped herbs. Place the chopped pieces in a large container. in large pieces meat. Add to it tomato paste, onion, herbs, spices and mix everything well. Pour in water until it completely covers the meat and refrigerate for 8 hours. Add salt and leave to marinate for another couple of hours. Next you can cook the shish kebab.
Champagne marinade
For such a tasty and unusual marinade You will need as much as 2-3 kilograms of pork, a bottle of dry champagne, 5 onions and spices.
The chopped meat is mixed with onions and placed in containers. Spices are added and everything is filled with champagne.
Marinate for 7-8 hours and salt before frying.
Marinade with mineral water
For this marinade you need 2 kilograms of chopped meat, half a liter bottle of mineral water, 3 onions, a teaspoon of cilantro grains, a teaspoon of ground paprika, 100 grams dried tomatoes, seasoning and salt.
To prepare this delicious kebab The meat is laid out in a large container, mixed with onion rings and left until the juice releases. Next, paprika, cilantro, tomatoes and spices are added to the pork. All this is mixed and filled with mineral water.
Marinate for 10 hours and salt before cooking.
Kefir marinade
You will need half a liter of full-fat kefir, a teaspoon of sugar, 4 large onions and spices.
Two onions are cut into rings, two onions are grated and all this is laid out in a bowl or pan. Sliced meat is laid out on top and mixed together with sugar and spices (without salt). Next, the pork is poured with kefir, mixed and placed in the refrigerator for 10 hours. After which salt is added to it and kept for about 2 hours.
Vinegar marinade
For vinegar marinade take 2 kilograms of chopped pork, 9% vinegar (5 tablespoons), 1.5 teaspoons of sugar, 3 large onions, 200 milliliters of water and spices to your taste.
Pork is mixed with peppers and onions in the form of rings. Vinegar diluted with water and sugar is poured into the meat. Everything is mixed and put in the refrigerator for 11 hours. The kebab is salted 2 hours before frying.
White wine marinade
To prepare, you will need a glass of good white wine, a teaspoon of coriander, ground black pepper and peppercorns, two bay leaves, and salt.
Place the chopped meat in a glass bowl or enamel pan. All this is mixed with spices and poured with wine. Keep in the refrigerator for 10-12 hours and salt only before cooking.
Pomegranate juice marinade
Pomegranate marinade is quite interesting and tasty. To prepare it, for a couple of kilograms of meat you need one glass of real pomegranate juice, an onion, cloves and salt, basil.
The chopped pork is divided into 4 parts. The first part is seasoned with spices in a separate container. The second is laid out on onion rings that have been pre-cut and placed in another container. The third part is mixed with herbs, the fourth - with cloves. All parts should be left alone for 1-2 hours and mixed. After that fill everything pomegranate juice and let stand for another 4 hours in the refrigerator. Next add salt and everything will be ready for cooking in 2 hours.
Mayonnaise marinade
Mayonnaise marinade is one of the most common and simple. It will require a kilogram of chopped pork, 100 milliliters of mayonnaise, a couple of bay leaves, 3-4 medium onions, spices, lemon, 50 grams of mustard and salt.
The onion is cut into rings and mixed with meat and spices. Squeeze lemon juice on top. All this is left alone under the lid for half an hour. Next, mayonnaise, mustard and spices are mixed. This mixture is added to the meat and onions and mixed.
This marinade can be kept in the refrigerator for 3 to 5 hours.
Lemon and basil marinade
Marinade with basil is suitable only for lovers of this herb. Since it has a very pungent odor and a rather peculiar taste, it is big company It is best, however, not to choose such a marinade.
But if you decide, then you will need chopped pork, one lemon for every kilogram of meat, several large bunches of chopped basil, onions and spices.
This marinade is laid out in layers. A layer of meat is placed on the bottom, then onions, then basil and sprinkled with spices. The procedure is then repeated until the ingredients run out. After laying out the layers, the juice is squeezed out of the lemons and poured on top of the meat.
This marinade is kept in the refrigerator for about 8-10 hours.
Chinese marinade
For the Chinese marinade you will need pork. It must be cut into small cubes (up to 5 centimeters) in advance. For 300 grams of pork, take one tablespoon of soy, oyster sauce, grated garlic, a teaspoon of black pepper and cilantro.
All ingredients are mixed and the resulting mixture is poured into cubes of meat. In the refrigerator, the container with pork in the marinade is kept for about 4 hours, after which each cube is cleaned of garlic and herbs before cooking to avoid burning and an unpleasant aftertaste.
This kebab is best served with hot sauce taste.
Lemon marinade
Lemon marinade replaces vinegar marinade very well. In fact, the recipe is almost the same. It requires the juice of two lemons, a teaspoon of sugar, spices and herbs, three large onions and 200 grams of water.
Sliced pork is rubbed with spices (necessarily with black pepper and chili pepper). The onion is cut into rings. Meat and onions are mixed in a container. Separately mixed lemon juice, water and sugar. After this mixture is poured into the meat and placed in the refrigerator for 8-10 hours. After this time, add salt to taste to the marinade and put it in the refrigerator again for 2 hours.
Coffee marinade
The advantage of coffee marinade is that it does not make the meat sour. For this recipe you will need a couple of kilograms of pork, herbs and spices to taste, 3-4 tablespoons vegetable oil(preferably olive), 4 onions and coffee.
To prepare the onions, you need to cut them into rings. One liter of coffee needs to be heated in a saucepan and allowed to cool slightly. After this, pour the meat (pre-soaked in oil and coated with spices) and onions with hot coffee drink.
To cool the meat, cover it with a lid and leave it in the kitchen for 40 minutes - 1 hour. After this, place the pan or glass container in the refrigerator for 6-7 hours.
Bon appetit!
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