Shish kebab on pickled tomatoes! I share a winter recipe for juicy and tasty meat

There are many recipes for this mega-popular charcoal dish. Everything goes into the marinade - from mineral water and beer, to pineapples, oranges and kiwi. It would seem that there is nothing more to be surprised at in this matter. But it turns out there are still recipes that we have not heard of! A user of our portal Vladislav shared the secret of a winter barbecue seasoned in pickled tomatoes.

“I saw how this dish is prepared in a short video recently released on a popular social network. The recipe was told by a cook specializing in dishes cooked on the grill. This intrigued me and decided to repeat it. The result pleased me. The meat turned out to be very juicy and unusually tasty. Sergei, if you read us - great respect to you! "

Why the recipe is winter

The recipe uses pickled tomatoes, and we have this traditional winter snack. After all, in summer and autumn, we mainly eat fresh vegetables, and we open spins in winter.

So the whole bouquet of summer flavors that we roll into the jar is transferred to the meat. After such a dressing, it reflects subtle notes of garlic, dill, horseradish, pepper, mustard, and tomatoes. Thanks to the brine, the kebab acquires a pleasant sourness. It is because of such a fireworks of spices that this recipe can be safely attributed to the winter.

What is needed for the dish

Required Ingredients:

• pork (neck);
• homemade pickled tomatoes;
• onion;
• ground black pepper.

Important! To get a real taste, there is one condition: you must definitely take only home-made pickled tomatoes - by no means store-bought ones!

How to cook

Cut the meat to about the size of a cigarette pack. Then cut the onion into half rings. Add about 200 grams of onion to one kilogram of meat. Squeeze the onion well so that it gives juice, and mix with the meat.

Then take pickled tomatoes and mash them with meat and onions. Two medium tomatoes are enough per kilogram of pork. Add black pepper, pour some brine from the jar into the marinade. Do not salt! There is enough salt in the marinade. Remove all this for 6–8 hours in a cold place.

When the marinade is ready, you can add a little salt to it. But do this if the pickle from under the tomato is fresh and the meat lacks salt. Salt the meat just before cooking!

Useful Tips

• Place skewers with meat on the grill when the coals are covered with white ash.
• To keep the kebab from being soggy or overcooked, keep track of the cooking time. For cuts of meat the size of a cigarette pack, the optimum frying time is 20–23 minutes.
• Remember to turn over the skewers. Do this when the fat boils on the bottom of the meat.

• Use only thick skewers! Buy them once so that the kebab always turns out excellent. Thick metal heats up better and bakes the meat from the inside.
• When cooking on the grill, fat always drips and ignites. Fill the bottle with salt water - it is better at knocking down the flames. But don't pour this water on the meat!

What unusual kebab recipes do you know? Write in the comments!

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