Kebab marinated “Narsharab” – tasty, juicy and flavorful dish. Pork neck and pomegranate sauce are just the perfect duo.
“Narsharab” is a thick pomegranate sauce. It goes well with different types of meat and vegetable salads, giving the dishes a pleasant sourness. But, especially this sauce is good, in my opinion, as a marinade. Thanks to him, the finished kebab turns out to be tender and very juicy.
Ingredients:
- Pork neck – 1 kg.
- Onions – 1 pc.
- Pomegranate sauce “Narsharab” – 70 ml.
- Vegetable oil – 1 tbsp. spoons
- Ground zira – 0.5 tsp
- Coriander ground- 0.5 tsp
- Ground black pepper – 0.5 tsp
- Salt – 1 tbsp a spoon
Cooking process
1 Cut the pork neck into medium-sized pieces. Add finely chopped onion to the pork.
Mix the Narsharab pomegranate sauce with vegetable oil. Add all the spices and salt to them. Mix everything well. Salt is best used medium to coarse grind.
In a deep bowl, mix the meat with onions and marinade. Cover with a lid or cling film and send to marinate for at least 2-3 hours in the refrigerator. But, it will be better if the meat is marinated for 5 hours.
2 Before roasting on the grill, the meat can be slightly rinsed (peeled) from the marinade. This is done so that the kebab does not burn during cooking.
String the meat on skewers. Fry at medium temperature coal to readiness. From time to time it is necessary to turn the skewers over so that the kebab is evenly fried.
Ready-made Kebab marinated “Narsharab” is very juicy and aromatic. Serve it with fresh vegetables and herbs.
Cooking on the grill:
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