Many are convinced that the best kebab comes only from pork neck, but this is nothing more than an established stereotype. In fact, there is a piece of meat that is ready to give the “king of the grill” a head start in terms of juiciness and taste.
We are talking about pork belly or belly; bacon is usually made from this cut. However, if you cut it into cubes and grill it, you get an incredible dish.
Three reasons to choose undercherevok for shish kebab:
- thin layers of fat melt smoothly and saturate the meat from the inside, so the kebab turns out juicy;
- perfect crust;
- if you forget to turn the meat over, it won't turn into a “sole”.
How to make shish kebab from brisket
Cut 1.5 kg of meat into large pieces, mix with chopped onions (3 pieces), add salt, pepper and leave to marinate for 2 hours at room temperature.
When you start frying, keep a water bottle handy. Fat from the underbelly will drip onto the coals and cause “flares”. You should not put out the fire, but spray the flame so that it does not burn the meat. The coals should be hot, but without open flame.
Serve this kebab with herbs, fresh onions and light tomato sauce. It is so self-sufficient and juicy that fatty ketchup or mayonnaise will only spoil the impression, notes “Eating at Home” (18+).
