Originally from the USSR: We marinate and fry barbecue according to the Soviet recipe

Shish kebab from childhood in my grandfather's house - for me these are special emotions, mixed with both joy and sadness. We often gathered in the summer at a table in the yard with the whole family and ate grandfather's barbecue. Happy moments! And that kebab is still the most delicious for me!

But my grandfather always marinated meat in vinegar. Now everyone will write - No! What #vinegar? With vinegar is not a kebab! It will dry out! It will burn... etc. But I am ready to say to the last - grandfather's kebab, marinated with vinegar and onions, this is the most delicious dish in the entire Universe at all times!

By the way, in #USSR it was not always possible to choose the best meat. It was often not the neck, as is customary now, but various other parts. But the kebab was still soft and juicy!

Let's discard all the outrageous comments. And let's remember how our fathers, grandfathers and great-grandfathers cooked barbecue in the USSR.

We need a piece of fresh pork. Ideal if it is the neck. And if not - nothing too! Tune in, the result will be good from any meat.

A couple of kilograms of meat is enough for a family of 4 people. If you are planning a large company, then count on 400-500 grams per person.

In the USSR, by the way, the price of meat varied from 3 to 5 rubles. It wasn't too cheap. Still, many could afford to barbecue on weekends.

If there is fat on the meat, do not remove it. It will add juiciness and special taste. But you should not overdo it with fat either. You need to leave a layer of about 1 cm. thick.

The meat must be cut into portions of the same size. Make sure that fat stays on at least one side of each piece. Place the pieces in a saucepan.

Moving on to the bow. For the marinade, take a small onion. My grandfather always cut onions into rings. Not mashed in a blender (or grater) and did not grind, as it is now fashionable. He cut normal rings, but from small onion heads. Put the onion on top of the meat.

The rings do not need to be split. We leave just the onion, cut into circles. Later we will put this onion on a skewer along with meat.

Then add salt and pepper. The amount should be slightly higher than you usually add. Because the next step is to add water. So much water is needed so that it slightly overlaps the meat.

And now - vinegar! Do not be afraid, he will not spoil anything! Provided that you do not overdo it with the quantity. 70% vinegar is enough for ½-1 tablespoon per 1 kg. meat. The aroma of vinegar should be in the marinade, but the taste of vinegar should not be felt in the kebab.

After adding all the ingredients, mix the meat well. Cover the saucepan with a lid and remove the marinate for about 12-24 hours. We leave for a day. I don't put it in the refrigerator. It's not hot now. There is nothing to worry about.

Before frying, string the kebab on a skewer, alternating meat with onions.

Now it remains to fry well. The main rule is no fire! Only embers! The first two times we scroll the meat every 30 seconds. Then we reduce the time to 15. The emerging fire is extinguished with water from a bottle. It takes about 10-12 minutes to cook the meat. Make sure that the kebab is not burnt!

Observing all the rules, you will get the most delicate barbecue with the taste of childhood! Bon Appetit!

Like it! And subscribe to the channel! You may also be interested in:

How beautifully cut watermelon to the table - 4 simple original ways

Who can apply for free or preferential forestry?