Pork skewers with bacon

Cooking barbecue on the grill is always a good idea. And in this recipe there is also a special feature - an unusual way of forming barbecue. At the same time, pieces of meat alternate with bacon - it's easier to get a juicy and fragrant kebab. It does not break into separate pieces, but keeps its shape well. Skewers on skewers look very neat and appetizing.

Ingredients

• Pork (pulp) - 1.2-1.5 kg
• Bacon (brisket) - 700 g
• Onion - 200-500 g
• Salt - to taste
• ground hot pepper - to taste

Directions

1. Prepare the items on the list. This recipe is for barbecue on the grill (charcoal).
2. Wash pork and bacon and pat dry with paper towels.
3. First, cut the pork into thick plates, 0.5-1 cm thick.
4. Then cut the meat into bars of the same length.
5. Peel the onion and cut into half rings. The more onions, the better the meat will marinate, because it is the onion juice that makes it softer.
6. Salt and pepper the meat, add onion half rings.
7. Mix meat with onions.
8. Also cut the bacon into slices (about the same size as the meat), season with salt and pepper.
9. Refrigerate the meat and bacon for at least 1-2 hours, but you can also leave it overnight.
10. Now tightly stack the pork meat and brisket in a stack, alternating, for example, two pieces of meat and a piece of brisket.
11. Pressing with one palm, pierce the blanks with several skewers, retreating at some distance from each other.
12. Cut through the layers of meat and bacon, separating the skewers on each skewer.
13. If the plates are long, you can pierce with a third skewer, cutting the meat twice. Comes out in three servings.
14. Fry the pork kebab on the grill in the usual mode for you - 15-20 minutes on burnt-out coals without an open flame, sometimes turning over.
15. Serve the bacon kebab right away with greens and some kind of sauce.
16. Enjoy your meal!