This dish is beneficial in that it does not take much time to prepare it, plus it can be cook in advance and leave in the refrigerator to marinate, and before serving it will only be beautiful serve.
Ingredients: Pork tenderloin, Onion, Lemon juice, Water, Sugar, Salt, Vegetable oil, Pepper black, Bay leaf, Black pepper (black peppercorns), Vinegar (balsamic vinegar), Spices, Greenery
Cooking method:
So, prepare all the ingredients for making a cold kebab.
To prepare a shish kebab, it is better to take a pork tenderloin, from which the dish turns out to be the tastiest! If there is a lot of fat on the meat, then it is better to cut it off so that the dish does not turn out to be fatty. So, boil water in a saucepan and immerse the meat in it. Add one peeled onion, bay leaf and peppercorns to the meat. Cook for 50 minutes, then add 1 tsp. salt and cook for another 10 minutes. That is, only 1 hour for cooking meat.
While the meat is cooking, you can prepare the marinade. To do this, mix water, sugar, lemon juice, spices, vegetable oil, balsamic vinegar, salt, black pepper in a deep container. Control the amount of spices and salt to taste. You can take any spices, for example, suneli hops, marjoram, coriander, etc.
Cut the onion into rings or half rings. I used two types of onions: blue and white onions.
Remove the tenderloin from the broth and cool it. You can take the meat to a cold room, such as a balcony. By the way, the broth from cooking meat is useful for preparing any first courses, as well as sauces, gravy, etc.
Cut the cooled meat into slices about 7-8 mm thick.
Put a layer of onions in the container in which you are going to marinate. Then lay out a layer of meat. Continue to alternate layers so that the last layer is onion. Pour everything with marinade, close the lid and send to the refrigerator to marinate for at least 4 hours. I advise you to marinate the meat well so that it is juicy and aromatic.
For example, make such a shish kebab on December 30 and leave it in the refrigerator until the evening of December 31, that is, for at least a day. During marinating, the kebab can be shaken several times.
This kebab is served only cold. Before serving, nicely place the meat and onions on a plate and sprinkle with fresh chopped herbs such as parsley.