Traditional recipes

Pork skewers

Pork skewers

We cut the meat into square pieces and season it with salt and pepper or with a special spice for steaks / skewers. Cover the bowl with cling film and let it cool for 15 minutes.

We wash and clean the vegetables from the inedible parts (seeds, stalks, etc.), then we cut them into suitable pieces with a side of about 4-5 cm (not the case with zucchini, because in this case we only wash and slice)

When we have the raw material ready, we take a stick and prick the middle of the pieces of meat and vegetables, alternating them like a string of beads.

Prepare the grill on the grill and fry the skewers on all sides until the meat and vegetables are well penetrated.

We serve the hot skewers, if possible directly from the grill, to enjoy the combination of smells.



Sweet potato noodles with pork skewers

Sweet potatoes noodles are very much to my family's liking. Their consistency I think conquered them, I can't say that they have a specific taste, the texture is similar to rice noodles, but they still differ, they are a little more al dente. Very versatile and for cooking, they can be used in soups, salads, side dishes, I could probably find a use for dessert.

Ingredient:
100 g of sweet potato noodles
100 gr pork, cut into strips and marinated in 2 tablespoons soy, granulated garlic, 1 teaspoon honey
1 medium carrot, cut into sticks
50 gr corn
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon sesame oil

Method of preparation:
Boil the noodles in salted water (add when it boils), then strain them and rinse with cold water.
Put the pork on the skewer sticks and cook over the fire on the stove.
Keep the carrots in the microwave for 30 seconds, then add the corn for another 30 seconds.
Mix all the ingredients and season with soy sauce, balsamic vinegar and sesame oil.
Optionally, hot pepper flakes can be added.


Pork Skewers - Recipes

As you know, well-prepared kebabs - the whole art. And it includes not only the ability to fry meat well, but also to marinate it properly. Both the taste and the taste of the finished dish depend on the prepared marinade, so you need to know the basics of its preparation.

Even an experienced kebab will not be able to fry delicious meat if it has been soiled incorrectly. Despite the fact that there are many options for marinating pork, it is not given to everyone to do so wisely. However, after studying a few basic rules, we can become a guru in the matter of pickling meat.

If you go back to the history of the appearance of dishes like kebabs, you may be very surprised, because initially the meat was not marinated. Only fresh meat from recently slaughtered cattle was placed on coals, thus testing the taste. Consequently, the purpose of marinating meat is to try to return the qualities of the pair to it: expand the fibers, return moisture and a pleasant smell, remove the products formed during decomposition. This is done with the help of natural acid, it determines the basis for the future marinade, lays the foundations for creating a bouquet of taste and flavor. Acid pickling options are plentiful. First, fruit and vegetable juices are used, combined with herbs and other spices. Tomatoes, lemon juice, kiwi fruit puree are very suitable as a base for kebabs. Fermented dairy products, such as kefir, cream and kummiss, are also considered to be a common base for marinades. In some cases carbonic acid is used - ordinary mineral water.


Sweet potato noodles with pork skewers

Sweet potatoes noodles are very much to my family's liking. Their consistency I think conquered them, I can't say that they have a specific taste, the texture is similar to rice noodles, but they still differ, they are a little more al dente. Very versatile and for cooking, they can be used in soups, salads, side dishes, I could probably find a use for dessert.

Ingredient:
100 g of sweet potato noodles
100 gr pork, cut into strips and marinated in 2 tablespoons soy, granulated garlic, 1 teaspoon honey
1 medium carrot, cut into sticks
50 gr corn
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon sesame oil

Method of preparation:
Boil the noodles in salted water (add when it boils), then strain them and rinse with cold water.
Put the pork on the skewer sticks and cook over the fire on the stove.
Keep the carrots in the microwave for 30 seconds, then add the corn for another 30 seconds.
Mix all the ingredients and season with soy sauce, balsamic vinegar and sesame oil.
Optionally, hot pepper flakes can be added.


Pork - useful tips experienced chefs

1. When preparing barbecue, it is very important to cut the meat properly. Pieces that should not be too large, otherwise the meat can not be fried inside. But, too small pieces, on the contrary, dry out and prove not juicy.

2. When cooking kebab on the grill, you do not have to constantly turn the skewers, two or three times is enough.

3. To burn the meat, make sure that there is no open flame, and do not place the skewers too small.

4. If you are preparing a barbecue with vegetables, first wait until the meat is cooked, and then string it on the vegetable skewer. Otherwise, they will only burn up.

5. For the meat is not dry, it must be watered with water, or leftover marinade in the frying process.

6. Check the availability of kebab can be made on a piece of a deep cut. If you select in the red juice so that the meat is not yet fully cooked, and if it is transparent, it is possible to invite everyone to dinner.


spices (white pepper, chilli, basil, marjoram, salt)

Take a piece of pork, the boneless meat is the most suitable, cut it into slices about 1 centimeter thick, and then cut with a knife cubes from each slice again about 1 centimeter. To make the meat tender and tasty, leave the diced meat to marinate in the juice squeezed from a lemon, along with the spices. For the marinade, use fresh dried basil, marjoram, lots of chilli, white pepper and salt. Of course, if you do not taste spicy food, then put instead of chilli, paprika. Let the meat marinate for an hour and refrigerate during this time.

Meanwhile, prepare the vegetables that will be placed on the skewer with the marinated pork. Choose for your skewers zucchini zucchini, capsicum, champignon mushrooms and do not forget about onions. Cut the zucchini and capsicum into cubes, remove the legs from the mushrooms, and cut the onion in a circle so as to obtain full rings.

When you think the marinade is ready, take the meat out of the fridge and start building the skewers. Put a zucchini cube in a skewer, then a square of capsicum, followed by a piece of meat, an onion ring and a mushroom. Then repeat the operation until you fill a spike, and then do the same with each spike.

Once the skewers have been prepared, grease the tray in which you are going to put them in the oven with a little oil - for health reasons, avoid refined sunflower oil. Use corn oil. Place the skewers in the pan and add salt powder and spices on top. Pour a little water and cut a red round slices and place them in the pan. Bake for an hour on low heat and remove when the meat and vegetables are nicely browned.


What do we need for the recipe for poultry, pork, beef or sheep skewers?

Quantities for about 10 skewers:

  • -1 kg of meat
  • -2 thin zucchini
  • -1 large onion
  • -1 bell peppers
  • -3 hard tomatoes
  • -200 g fresh mushrooms
  • -200 g smoked bacon, smoked kaizer
  • -1 teaspoon with a pinch of salt
  • -half a teaspoon of pepper and hot peppers ground together
  • -1 teaspoon thyme
  • -5 boils ienibahar
  • -5 coriander berries (if you like the taste of coriander you can use 10 berries)
  • -2 cloves
  • -1 tip of cinnamon knife (a little, somewhere at 1 g)
  • -a few cumin seeds, as you take with 2 fingers
  • -2 tablespoons oil
  • -50 ml white or rose wine or juice from 1 lemon
  • -1 head of garlic


The meat is washed, cleaned of skins, cut into strips and then cubes of about 2.5-3 cm. The vegetables are cut into slices so that they can be lined up on ticks, but not much larger than the size of the pieces of meat. Mix all the spices, it is ideal to be freshly ground, because they will have a different flavor, then sprinkle everything over the meat. Add the oil and wine or lemon juice (I recommend lemon juice, because it will give a special flavor), mix everything well and let it cool, ideally overnight, but at least 1 hour.


Christmas Recipes: Pork Skewers

A recipe for pork skewers from: pork tenderloin, cherry tomatoes, bell peppers, olive oil, mustard seeds, parsley, salt, pepper, sweet ketchup, green onions, yogurt, lemon juice, salt, garlic and dill.

Ingredient:

  • 1 pork tenderloin
  • 250 g cherry tomatoes
  • 1 large bell pepper
  • 4 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 tablespoon chopped green parsley
  • salt
  • pepper

for the red sauce:

for yogurt sauce:

  • 250 g plain yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt
  • 2 cloves of garlic
  • a few sprigs of parsley
  • a few dill threads

Method of preparation:

Cut the muscle in half or three parts, then cut each piece of meat into thin, long slices. Sprinkle with olive oil, season with mustard seeds, chopped parsley, salt and pepper to taste. Let them rest for 30 minutes. Peel a squash, grate it and cut it into cubes.

Insert the pieces of meat on skewer sticks, alternating with pieces of pepper and cherry tomatoes (as in the picture), so that at the end you have some folds. Place the skewers on the hot grill and fry them well on all sides.

For the red sauce, mix the kechup with the finely chopped onion. For the white sauce, mix the yogurt with the crushed garlic, oil, lemon juice, salt to taste, and finely chopped parsley and dill.


Pork skewers with green onions

A delicious combination, only good for a barbecue on the green grass. The quantities are for six people.

Ingredient: 600 grams of pork, 12 onions with green leaves, 12 cherry tomatoes, 6 cloves of garlic, oil, salt, pepper, a teaspoon of paprika.

Preparation: Grind the garlic and add a little oil. Stir until a mayonnaise-like cream results. Add a glass of water. Cut the meat into pieces and sprinkle with a few tablespoons of mujdei. Keep the rest of the mujdei for serving. Sprinkle with salt and pepper. Form skewers, alternately meat, tomatoes and a sprig of onion, to cover the pieces of meat. Put them on the hot grill. I'm ready in 20-30 minutes, depending on the fire. In the middle of the frying period, powder them with paprika (sweet or hot, or mixed, according to your taste). Serve them with mujdei and lettuce.

Eve's Tip: Instead of tomatoes, you can put mushrooms, and instead of green onions, pieces of leeks. The taste is sensational.


Other grilled meat. How to make perfect skewers

They are easy to cook, are an ideal meal with vegetables and meat at the same time and allow unique combinations of ingredients according to everyone's preferences. Skewers are a dish you can't get bored of. We tell you some secrets to be perfect next time.

1. Soak them
If you use wooden skewer sticks, you need this trick if you don't want to burn them on the grill. Put the sticks in cold water for 30 minutes before using them. If you want to be prepared with such sticks all the time, soak them, drain them, wrap them in plastic wrap and keep them in the freezer. Just take them out when needed!

2. Perfect meat
No matter what type of meat you like: pork, beef, chicken, choose fatter pieces of meat. In the case of chicken, choose boned legs to be diced. Fat is essential if you don't want some pieces of grilled meat. The fat is what makes the steak juicy. If you make skewers only from pieces of meat, leave a little space between them to allow perfect browning.

3. Choose the right vegetables
Think that all must have almost the same cooking time. Otherwise, even if the vegetables are cooked, the meat will not penetrate. Or although the peppers are perfect, the potato pieces are not ready.
The best vegetables to use for skewers are onions, tomatoes, bell peppers, mushrooms, zucchini, eggplant, cut into pieces almost equal to meat. The best combinations are: pork leg with zucchini, lamb leg with red onion, chicken legs with mushrooms and beef with bell pepper.

4. Season the meat and vegetables
Your preferences take precedence, but always be open to new combinations. For example, you can mix chili powder, paprika, garlic powder, salt, cayenne pepper and ground cumin for a spicy mix suitable for pork. Or you can mix Sichuan pepper, cumin seeds and salt for a new flavor of chicken. Use the same mixture or part of its components for vegetables.

The skewers are ready in 7-10 minutes, on medium heat. Serve hot with rice garnishes or summer salads

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