Pork kebab in soy sauce

Shish kebab has long been a traditional dish and an integral attribute of picnics and walks in nature. As a rule, no trip to nature or to the countryside is complete without cooking meat over a fire. There are a huge number of recipes for marinades for barbecue, but the most delicious, soft, tender and juicy barbecue is obtained in a soy sauce marinade. The meat is marinated in spices and soy sauce, without adding salt, which allows it to be well soaked and marinated quickly.

Ingredients

To prepare pork kebab in soy sauce you will need:

• - pork - 1 kg;
  
• - onions - 2-3 pcs;
  
• - soy sauce - 3-4 tbsp. l.;
  
• - ground black pepper;
  
• - ground allspice;
  
• - seasoning for grill;
  
• - seasoning from Italian herbs;
  
• - mayonnaise - 1 tbsp. l.

Recipe for cooking shish kebab in soy sauce

1. For barbecue, it is best to choose fresh, fatty meat; pork neck is good for this (during frying over a fire, the lard will melt smoothly, making the pieces of meat much softer). If you prefer a leaner type of kebab, then you should use the pulp. The meat must be rinsed under water and soaked with a paper towel.

2.We cut the pork into medium pieces, you can cut it into large pieces (then the kebab will need to be fried a little longer). In general, the size of the pieces is at your discretion.

3. Add black and allspice ground pepper, grill seasoning, and Italian herb seasoning to it. Mix the meat with spices and leave for 10 - 15 minutes so that it is well soaked. Then add 1 tbsp. l. mayonnaise and 4 tbsp. l. soy sauce. Mix everything again.

4. Meanwhile, peel the onion and cut it into large rings. Take a plastic tray or saucepan in which the kebab will be marinated. Place pieces of pork in one layer, a layer of onions on top, then pork and onions again. Cover the tray or pan with a lid and put it in the refrigerator to marinate for 10 - 12 hours. It is best to marinate the kebab in the evening, then it will marinate perfectly overnight and be very soft.

5. Of course, it is best to grill pork shish kebab on a grill and wood from fruit trees (cherry, pear, apricot). We alternately thread pieces of meat and onion rings onto a skewer (if desired, you can add slices of chopped tomatoes), place the kebabs on smoldering coals and fry, periodically turning the skewers, making sure that the kebabs are evenly fried on all sides.

6. When the kebab is fried, remove it from the grill. Of course, it’s better to eat this kind of pork kebab with pita bread, fresh vegetables and herbs. A glass of red homemade wine goes perfectly with it. Bon appetit!