How to cook shish kebab on mineral water

When the question of cooking a shish kebab comes, first of all it is necessary to decide on the marinade. The fact is that for preparing this dish there are a lot of different recipes. Some suggest the use of dry mixtures, other uses of alcoholic beverages, etc. At the same time, there are often questions about what is the best and easiest marinade for shish kebab. Mineral water plays a rather large role. This is due to the fact that it can be used for practically any type of spices and seasonings. Mineral water has a high content of carbon dioxide, which, when interacted with meat, softens its fibers, and allows spices to penetrate inside. Therefore, shish kebab, marinated in mineral water, is very popular and is often used for quick preparation.

Ingredients

For preparation it is required:

• Pork - 1 kg;
• Mineral water - 1 l;
• Onions - 1 kg;
• salt;
• pepper;
• mayonnaise;
• Sugar - 2 tbsp. L .;
• Red wine - 100 ml.

Meat preparation

First you need to rinse the pork. After that, cut it into identical pieces the size of a matchbox. In this case, it is necessary to trim veins and film. Then the meat is salted, peppered and shifted with onions, which are cut into rings. In this form, it is better to stand for about thirty minutes in a warm place, although if you want, you can not do it.

Pickling

Shish kebab on mineral water must be marinated in several stages. The first is a mixture of salt and pepper with onions. In it, the meat has to start its own juice. After that, mineral water is added to it. In this form, pork should be at least thirty minutes. In doing so, it is not put in a cool place and do not cover with a lid. After that, the shish kebab on the mineral water will become very soft, and the fibers will be loosened in the meat. It is at this point that you can drain all the juice from it and add the necessary ingredients that will add a special flavor. This recipe uses ordinary mayonnaise, although some gourmets use pomegranate juice and even honey with it. After that, the shish kebab on mineral water is left for an hour.

Roasting

When the meat is marinated, it is put on skewers, about five pieces. With it, you can string onions and sliced vegetables. Fry the shish kebab on charcoal, which began to become covered with a white coating of ash. At the same time, the meat will decrease in size, shrinking and releasing the soaked marinade from the inside. At this point it should be watered with a mixture of wine, sugar and water. So a shish kebab on mineral water will receive an excellent sweet crust that will keep all the juice inside while frying. It is worth noting that a sweet aftertaste will give the meat a piquant taste, but if desired, you can add any spices to the wine.

Innings

To the table such a shish kebab is served in a large dish on skewers. Therefore, when roasting, it is best to use special wooden sticks. They will look prettier and at the same time they will almost not be injured by eating. Also, meat can be served with sauce or ketchup, although real connoisseurs of cooking prefer to eat shish kebab without additional seasonings.