Pork

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Ingredients:

pulp pork 1 kilo
onion 800 grams
cumin 1 st. a spoon
ground coriander 2 Art. spoons
ground black pepper 1 st. a spoon
salt 1 of Art. a spoon
fresh thyme 1 beam

 

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Flesh of pork cut into pieces the size of a matchbox. The best meat for a barbecue – is meat from the ridge, as if the animal life, “work” that place the least.

 

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Onions cut into half rings.

 

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Sliced ​​onions generously with salt coarse salt and mash your hands well, that he generously gave juice.

The salty onion juice put down add 2 tbsp. l. ground coriander, 1 tbsp. l. ground cumin, 1 tbsp. l black pepper and with the meat thoroughly.

 

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Leave the meat to marinate for 2 hours at room temperature.

 

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Half an hour before the end of the marinating meat to prepare hot coals in the brazier.
Clearing the pieces of meat from the bow strung them on a skewer. (Luke quickly burns)

 

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Fry the meat until tender, constantly turning the skewers. (Only the beginning shkvorchat meat and fat dripped pieces – it’s time to turn) until cooked meat is fried for about 15 minutes, if the heat is strong enough.

 

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For 5-7 minutes until cooked on the coals to put a few sprigs of thyme. This will give the kebab is particularly spicy flavor and aroma.

 

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Ready skewers serve on lettuce leaves or thin pita bread, garnish with greens.

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