A fragrant shish kebab from pork (from a scapula), marinated in soy sauce with balsamic vinegar and cooked on charcoal.
Ingredients
Pork shoulder blade – 1,5 kg
Soy Sauce Sweet – 200 ml
Balsamic vinegar – 50 ml
Onion – 4 pcs.
- 197 kCal
- 2 hours 30 minutes
Cooking process
The pork shoulder is not a very fatty part of the pork carcass, so you need to use a softening meat marinade to ensure that the meat is not dry. In my recipe, this role is played by a mixture of soy sauce and sparing fragrant balsamic vinegar.
A shish kebab from a pork shoulder is prepared very quickly. Again, in order to avoid loss of meat moisture, do not overdo the shish kebab from the pork on the coals! It is good to add Bulgarian pepper or solid tomatoes to the onions on the skewers. I decided to cook simply with onions, because I really love baked onions.
The main ingredients.
Cut the meat into pieces, onions – on thick rings. Pour the meat with onions with a mixture of soy sauce and vinegar, rub marinade into meat and leave at room temperature for a couple of hours (sometimes massaging the meat in the marinade).
String meat and onions with skewers.
Cook over moderately hot coals until ready, often turning over.
Serve shish kebab from the pork shoulder with vegetables, light fruits and herbs.
Shish kebab from pork shoulder blade
A fragrant shish kebab from pork (from a scapula), marinated in soy sauce with balsamic vinegar and cooked on charcoal.
Ingredients
Pork shoulder blade – 1,5 kg
Soy Sauce Sweet – 200 ml
Balsamic vinegar – 50 ml
Onion – 4 pcs.
Cooking process
The pork shoulder is not a very fatty part of the pork carcass, so you need to use a softening meat marinade to ensure that the meat is not dry. In my recipe, this role is played by a mixture of soy sauce and sparing fragrant balsamic vinegar.
A shish kebab from a pork shoulder is prepared very quickly. Again, in order to avoid loss of meat moisture, do not overdo the shish kebab from the pork on the coals! It is good to add Bulgarian pepper or solid tomatoes to the onions on the skewers. I decided to cook simply with onions, because I really love baked onions.
The main ingredients.
Cut the meat into pieces, onions – on thick rings. Pour the meat with onions with a mixture of soy sauce and vinegar, rub marinade into meat and leave at room temperature for a couple of hours (sometimes massaging the meat in the marinade).
String meat and onions with skewers.
Cook over moderately hot coals until ready, often turning over.
Serve shish kebab from the pork shoulder with vegetables, light fruits and herbs.