In summer, be sure to cook a pork kebab on kvass. Under the influence of a sour drink, even the toughest pieces of meat become soft. It is not necessary to marinate the shish kebab for a long time. 5-6 hours in the refrigerator or 2-3 hours at room temperature is enough.
Ingredients
- Pork (collar) – 2 kg
- Kvass - 500 ml
- Vegetable oil - 3 tbsp.l .
- Bay leaf - 3 pieces
- Ground coriander - 0,5 tsp.
- Ground black pepper - 0,5 tsp.
- Salt - 2 tsp.
Step-by-step cooking recipe
Cut pork into medium-sized cubes and put it in a bowl.
Add spices, salt, oil and kvass. Stir, cover with cling film and refrigerate for 5-6 hours.
Put the meat on skewers and fry over a gray heat on the grill for 20-25 minutes, turning it over often.
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