Marinade for kebabs with kiwi
Origin of the recipe
Marinating barbecue meat in acidic fruit juices isn't a new idea. But kiwis, in addition to their acidity, contain the enzyme actinidin, which allows the meat to tenderize quickly, not just quickly, and imparts a pleasant fruity flavor. Try this unusual kiwi barbecue marinade—you won't regret it!
What do you need for cooking?
Ingredients
-
Pork
-
Onions
-
Kiwi
-
Salt
-
Spices
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
- Lid
- Skewers
- Barbecue
Step-by-step recipe
Step 1:
Cut the meat into 4-5 cm pieces.
Step 2:
Wash the kiwi thoroughly, peel it, cut it into small pieces or circles and place it in a bowl.
Step 3:
Cut the onion into half rings, place in a clean bowl and crush well with your hands.
Step 4:
Layer the onion, meat, and crushed kiwi in an enamel pan. Season with salt and barbecue seasoning, and repeat until the meat is gone. Top with the remaining onion.
Step 5:
Mix well and vigorously to release the juice.
Step 6:
Place the meat in the marinade with a lid and leave to marinate for 30 minutes at room temperature.
Step 7:
Grill the shashlik on a grill using skewers or a grate.
Cooking tips
For shashlik, choose fresh, tender meat with streaks of fat, preferably the neck.
It is better to take ripe or even overripe kiwis.
Do not keep the meat in the marinade for too long, otherwise its properties will deteriorate.
