PERFECT KEBAB - A FULL MEAL

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There are a lot of options for cooking barbecue, from simple to the most complex. I offer a recipe that always benefits, and the kebab is distinguished by its gentle and juicy taste, against the background of the rest.
Fragrant side dish will perfectly create a full dinner. Lemon juice is ideal for gentle softening of meat and does not have a sharp taste and smell like vinegar. Sparkling water also helps soften meat and soak up spices.

Ingredients:

Pork neck - 2 kg.;
sparkling water - 1 liter;
onions - 500 gr.;
lemons - 2 pcs.;
champignons - 500 gr.;
potatoes - 500 gr.;
vegetable oil - 20 gr.;
soy sauce - 50 gr.;
water - 50 gr.;
paprika - 1 tsp;
seasoning for barbecue (to taste) - 1 tbsp. l .;
a couple of cloves of garlic;
salt, pepper to taste.

1. Combine oil, water, soy sauce, a wig and squeezed garlic. We pierce the mushrooms with a toothpick so that the marinade is well soaked. And mix everything thoroughly.

2. Squeeze the juice of two lemons.

3. Two onions are chopped into gruel, the rest of the mode with rings. Onion gruel with its juiciness very well saturates and saturates the taste.

4. Cut the meat of the right size and put it in the marinade container, shifting each layer with onion rings.

5. Combine the ingredients for the marinade. Lemon juice, mineral water, onion gruel, kebab seasoning and pepper. Salt is added 20 minutes before stringing on a skewer. Pour the meat with marinade. Pickle 2 hours.

6. Cut the potatoes into slices, with a thickness of not more than 1 cm. Alternately string on a skewer: potatoes, mushrooms, meat and onions.

7. We get this result.

We get a very juicy and tender kebab. It is advisable to string potatoes and mushrooms not very tightly or on a separate skewer. Depends on the size of the mushrooms and the thickness of the potatoes.

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