Pork skewers marinated in tomato

Meat 268 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Pork skewers marinated in tomato
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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I want to share my recipe for marinated pork skewers in tomato sauce. You will definitely like it.

Ingredients

Directions

  1. Finely chop the greens.
  2. Peel the onion and cut into half rings.
  3. Cut the meat into pieces, about 2x2 cm in size, and put in a deep bowl.
  4. Add chopped onions and herbs. Add spices and tomato paste.
  5. Pour in about 1 cup of cold water and mix well.
  6. BUT! No need to salt! The salt draws the juices out of the meat, and the meat can end up dry. Salt is best added about 2 hours before cooking kebabs.
  7. In a tomato marinade, meat is best kept overnight.
  8. Thread the meat onto skewers, pressing tightly against each other, so the kebab will be juicier.
  9. Fry the shish kebab on hot coals, avoiding a direct flame, constantly turning over.
  10. The readiness of the pork kebab can be checked (after 10-15 minutes) by making an incision on the largest piece - the juice should be transparent, there should be no pink hues on the cut.
  11. Serve skewers with fresh vegetables and tomato sauce.
  12. Enjoy your meal!

Pork skewers marinated in tomato



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

I want to share my recipe for marinated pork skewers in tomato sauce. You will definitely like it.

Ingredients

Directions

  1. Finely chop the greens.
  2. Peel the onion and cut into half rings.
  3. Cut the meat into pieces, about 2x2 cm in size, and put in a deep bowl.
  4. Add chopped onions and herbs. Add spices and tomato paste.
  5. Pour in about 1 cup of cold water and mix well.
  6. BUT! No need to salt! The salt draws the juices out of the meat, and the meat can end up dry. Salt is best added about 2 hours before cooking kebabs.
  7. In a tomato marinade, meat is best kept overnight.
  8. Thread the meat onto skewers, pressing tightly against each other, so the kebab will be juicier.
  9. Fry the shish kebab on hot coals, avoiding a direct flame, constantly turning over.
  10. The readiness of the pork kebab can be checked (after 10-15 minutes) by making an incision on the largest piece - the juice should be transparent, there should be no pink hues on the cut.
  11. Serve skewers with fresh vegetables and tomato sauce.
  12. Enjoy your meal!

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