Summer is in full swing. We all often go to sunbathe, swim, and just relax in our free time in nature. And, as a rule, we always take barbecue, skewers and pickled meat with us. What rest in the country or in the country in the company and without barbecue? But, unfortunately, it is not always possible to properly prepare and marinate the meat, which would then turn out to be the most delicious kebab.
I would like to share with you a recipe for pickled meat, which I have been using for about 20 years. Believe me, such a barbecue has not left anyone indifferent. Therefore, when gathering as a company, all my friends and relatives have trusted me for many years to procure meat.
Ingredients
For a delicious barbecue (1.5 kg) you will need:
- Meat. It is preferable to take a pork neck, because she with layers of fat. The fatter the meat, the kebab will turn out juicier.
- 2-3 onions.
- Salt, seasonings (I take a mixture of peppers or ground black, hops-suneli, seasoning for barbecue, sometimes I also add seasoning for meat).
- Important! Be sure to look at the composition of seasonings, as often they are with monosodium glutamate. I am for naturalness)
- Half a lemon.
- Sparkling water. I usually take bonaqua or aquamineral, as they have good aeration, and much depends on it.
Do not forget to prepare a bowl in which you will put a clean and whole package (as in the photo).
The ingredients are ready, so you can proceed.
Training
My lemon, cut off half. I peel and cut onions in rings. I cut the meat in large enough pieces so that there is a fat in each piece.
BBQ cooking
At the bottom of the bag (which is enclosed in a bowl) I spread a layer of meat tightly.
Then salt (to taste - who loves salting - there is more salt, but you can do without it at all, because in seasonings it also contains), sprinkle with spices.
After that squeeze the lemon juice on top. It is important not to overdo it, otherwise the meat will then be sour. Half or even a little less should be enough for 1.5-2 kg of barbecue.
After I’ve done everything, I spread the onion rings.
And so I repeat each layer. Meat - salt, spices - lemon - onion. In that order.
When all the meat has been laid, I raise the edges of the bag, add about half a half liter liter bottle of sparkling water to such a quantity of kebab (it is important that it is just opened), I drive the air out of the bag with my hands and wrap it.
Everything, the meat is ready.
Kebab marinated in this way can be grilled on the grill both after 2 hours, and after a day. Of course, the longer the meat is pickled, the more tender it will be, but after a couple of hours everyone will be happy to fly onto it.
By the way, if suddenly you planned a trip to a barbecue, your meat is ready and for some reason everything has broken, then you can safely put it in the freezer and thaw it before the next trip.
Fresh vegetables, zucchini and pepper on the grill, baked eggplant and greens are ideal for such a barbecue.
Bon Appetit!
