Perhaps the most classic way of marinating meat for barbecue.
If you use high-quality meat, kebab turns juicy, soft, aromatic.
From the specified number of ingredients, 6–8 servings are obtained.
- 2 kg of pork
- 300 g onion
- 250 ml of vinegar 6% (I used apple)
- 3 tbsp. l barbecue seasonings
Onion cut into half rings.
Dice the meat.
Stir the meat and onions.
Add spices, vinegar.
Marinate in a cold place for at least 5 hours.
Salt before cooking.
String the marinated meat tightly onto skewers.
Fry over hot coals.