Pork kebab
Cooking time:
40 minutes
Active time:
40 minutes
Complexity:
Easy
Need to marinate
Classic juicy pork neck kebab. Onion juice marinates meat perfectly, so you don't need vinegar.
See all recipes category Kebabs 
5
Recipe "Pork kebab"
Ingredients for 3-4 servings
pork neck
1 kg
onions
4 pcs.
Teriyaki sauce
2 tbsp. spoons
parsley
bunch
freshly ground pepper
to taste
salt
to taste
Step 1/7
Cut the pork into medium-sized cubes. It is important that the pieces are not too small, otherwise the meat will dry out over the fire, but not too large so that the meat has time to cook inside.
Step 2/7
Peel the onion, grate or punch in a blender. Add the teriyaki sauce, a little salt and pepper.
Step 3/7
Chop the parsley.
Step 4/7
Mix the marinade with the meat with your hands, leave the pork in the marinade for 2-3 hours at room temperature. If you plan to marinate the meat longer, put it in the refrigerator.
Step 5/7
Before frying, shake off the marinade, put pork on skewers.
Step 6/7
Fry the skewers over the coals, turning occasionally. Do not water the kebab, just remove the skewers when the fire breaks out, and then return to the place. Pork kebabs must be completely fried, check the meat before serving.
Step 7/7
Serve the finished kebab hot, with fresh vegetables and tomato sauce.
Ingredients for 3-4 servings
pork neck
1 kg
onions
4 pcs.
Teriyaki sauce
2 tbsp. spoons
parsley
bunch
freshly ground pepper
to taste
salt
to taste
Nutritional value per 100 g
Calories
386 kcal
Proteins
15 g
Fats
34 g
Carbohydrates
5 g
Saturated fat
0 g
Dietary fiber
1 g
Added sugar
1 g
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