Pork shashlik: recipe with lemon and mint

When preparing to cook shish kebab, first of all it is necessary to determine the type of meat and marinade for it. In our country, it is optimal to use pork. This meat is available and at the same time is well suited for this dish. However, pickling shish kebab from pork will not be as simple as choosing meat itself. The fact is that there are a lot of different marinades, and the choice of taste directly depends on their choice. One of the most optimal types of marinade is one in which fruit juice or vegetables are used, as well as natural acid. That is why the shish kebab from pork with lemon is very popular among the true connoisseurs of this dish.

Ingredients

For preparation it is required:

- pork - 2 kilograms;

- salt;

- pepper;

- large lemon - 2 pieces;

- onion - 1 kilogram;

- ground ginger;

- Mint.

Preparation of marinade

This kind of marinade assumes that it will be prepared an hour before use. It is necessary that all components are infused and soaked. In this case, shish kebab from pork (a recipe with lemon and mint) will be marinated twice. The sauce is prepared from well-rumpled, but not torn leaves of mint, which are mixed with ground ginger and poured with lemon juice. The flesh of citrus is not thrown away, but cut into large pieces.

Meat preparation

As soon as the second marinade is cooked and insisted, you should take care of the meat. For this, pork is cut into the necessary pieces, salt, pepper and put into deep dishes. On top of her put on a ring-cut onion. Pork shish kebab (recipe with lemon and mint) requires consistent marinating. In spices and onions, the meat should remain until the second marinade is set. It is poured into a pan with a shish kebab, put the lemon pulp there and put it in a cool place.

Roasting

Next, it is necessary to string the future shish kebab of pork on the skewers. The recipe with lemon suggests that the meat will be roasted independently, without onions and vegetables. If nevertheless they are needed, fry them on a separate skewer. Meat should not strongly adjoin to each other, but also it is not necessary to leave distance between pieces. On charcoal skewers are laid only when they begin to become covered with white coating. If desired, the meat can be watered with the remains of the marinade, but only them, as other ingredients will spoil the given shish kebab from pork. The recipe with lemon and mint is different in that it does not tolerate additional ingredients and various inclusions. However, some gourmets add honey to marinade, getting a light raid of caramel during roasting, which can significantly improve the taste of the dish. Before conducting such experiments, make sure that everyone who will eat shish kebab, accept the addition of such an ingredient.

Innings

This shish kebab is served on a skewer, decorating it with fresh sprigs of mint. Its pleasant and unusual taste makes the dish a great snack for red wine or chilled vodka. As a side dish to a shish kebab fresh vegetables and baked potatoes will approach , though quite often it is used as an independent dish.