1 kg pork neck
Red onion 1 clove
White Onions 1 head
Pomegranate seeds 1 tablespoon
Sweet paprika 1 tablespoon
Savory 1 tablespoon
Basil 1 tablespoon
Dill 1 bunch
Cilantro (coriander) 1 bunch
1 bunch of parsley
Pita 1 piece
Ground black pepper ½ tablespoon
Salt 2 tablespoons
1. Pork chop the slices thickness of about two and a half centimeters. It is better to make them thicker, Thus reduces the risk of frying the meat retain moisture. Then cut each loaf of another four parts, making sure to get the same pieces.
2. sliced meat folded into a container and thoroughly prosolit: you need to start with a tablespoon of salt, and then need to add. Check the degree of salinity of meat can fry a small piece of the sample. Then sprinkle the pork with pepper, paprika, red basil and savory.
3. Cut the onion into thin half-rings. The main thing – to use white onion, taste it more vivid than the red, and not as sharp as that of a conventional bulb. The same method, chopped red onion – it will go into a salad.
4. pork, sprinkled with spices, add the onion and mix thoroughly. It is necessary to mash the meat two or three minutes, so that it is mixed with spices and onions and started to allocate juice.
5. Capacity with meat cover with foil and leave at room temperature to marinate for at least five to six hours, preferably overnight – and rearrange the morning for an hour or two in the fridge.
6. skewer meat need to string so that as little as possible pulp “hung” – a barbecue can burn. On one skewer string is no more than four pieces – all roasted evenly.
7. The skewer should be lowered to the BBQ (fire should not only coal) and not to deviate from it until it is ready: you can skip the time and retain moisture skewers. The meat must be turned every fifteen minutes. The whole process of roasting takes about nine minutes.
8. parsley, coriander and dill Big chop and mix with red onions. On a plate put pita kebab, top – salad. Sprinkle with pomegranate kernels. Serve with any sauce for barbecue.