11:00, 17 Jun 2023, author: Ermakova M.

Pork skewers with onions in Armenian marinade

Name: Pork skewers with onions in Armenian marinade
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Armenian
Ingredients: Pork pulp (here ham) - 1.5 kg; Vegetable oil - 100 ml; Onion - about 0.5 kg; Suneli hops - 1 tsp; Black peppercorns - up to 1 tsp; Allspice peas - up to 1 tsp; Coriander beans - to taste; Salt - to taste

Pork skewers with onions in the so-called Armenian marinade, which is prepared on the basis of vegetable oil.

Photo source: 123rf.com/profile_elenahramowa

With meat, everything is clear - this is any pork pulp (neck, ham, shoulder), the whole point is in the marinade in vegetable oil and in large pieces of onion. It was stated that almost 40 minutes are enough for pickling, but meat can be stored in it in the refrigerator for at least three days. Onion quarters are soaked in marinade and then fried over coals along with meat - this is something ... Very tasty! Bulbs need to be taken medium-sized. For pork skewers with onions in Armenian marinade, prepare all the ingredients according to the list, i.e. pork meat and everything for the Armenian marinade.

Pork skewers with onions in Armenian marinade

Кухня: Armenian, мясо, калории: 450, время приготовления: 01:25

Ингредиенты

Pork pulp (here ham) - 1.5 kg

Vegetable oil - 100 ml

Onion - about 0.5 kg

Suneli hops - 1 tsp

Black peppercorns - up to 1 tsp

Allspice peas - up to 1 tsp

Coriander beans - to taste

Salt - to taste

Рецепт

1. Prepare the marinade. To do this, combine vegetable oil with chopped (pressed) black pepper, allspice, coriander, a mixture of suneli hops and finely chopped one onion. Stir. Wait a little with salt, it will come in handy before frying.

2. When you peel the onion, be sure to leave the "tails", and you can also "spouts", so to speak))) This is done so that when cutting the quarters of the onion, they do not fall apart. They will then sit on a skewer, roast over coals along with meat, and at the same time retain their shape!

3. Cut the pork meat into pieces and place them and onions in the marinade.

4. Stir so that the marinade gets on each piece of meat and the onion quarters are evenly distributed between the pieces of meat. Those onion quarters that are on top should be placed cut-side down. Before use, store marinated meat in the refrigerator and take it out at least 1.5 hours before cooking.

5. By the time the coals in the grill are red-hot and ready to fry kebabs, plant pieces of meat mixed with pieces of onion. Lightly salt the skewers before frying. Do not move the meat tightly to each other, let there be an opportunity for the skewer between the pieces of meat to heat up and give off its heat.

6. Grill pork skewers with onions over coals until the meat is fully cooked. Check readiness by slicing the pieces with a knife to the skewer. The color of the finished pork is familiar to everyone, there should not be any redness and blood.

7. Pork kebab with onions in Armenian marinade is ready. Mmm...

8. Usually for kebabs (and not only) for serving, I myself bake small thin pita breads or some unleavened cakes with greens, simple, with seeds, from different types of flour.

The meat is ready! Bon appetit!