Hot sauce is usually used to serve meat dishes. And what if you add it directly to the marinade? Looking ahead, I'll tell you — it will be very tasty! Pork kebab with adjika turns out surprisingly juicy, soft and moderately spicy.
Ingredients
Step-by-step cooking recipe
Cut pork into small pieces, put it in a bowl and pour mineral water.
After half an hour, drain the water, squeeze the meat slightly.
Add adjika, salt and oil. Stir, cover tightly with foil and refrigerate for 8-10 hours.
Take the meat out of the refrigerator and warm it at room temperature for 1-2 hours.
Put the meat on skewers and fry over gray coals on the grill for 20 minutes.
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