Meat

Barbecue in Spanish

Barbecue in Spanish


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Spanish kebab ingredients

  1. Pork (pulp) 400 grams
  2. Onion 1/2 pieces
  3. Garlic 2 large cloves
  4. Bay leaf 1 piece
  5. Dried oregano 1/2 teaspoon
  6. Smoked paprika 1/4 teaspoon
  7. Paprika 3/4 teaspoon
  8. Ground caraway seeds 1/4 teaspoon
  9. Vinegar (wine or apple) 1 tablespoon
  10. Olive oil 2 tablespoons
  11. Sea salt to taste
  12. Black pepper to taste
  13. Green pepper with thin walls 1 piece
  • Main Ingredients: Pork, Onion, Pepper, Garlic
  • Serving 4 servings

Inventory:

Skewers, kitchen knife, cutting board, plate.

Cooking:

Step 1: pickle the pork.


Cut the pork into small cubes, about two centimeters.
Finely chop the onions and garlic, mix them in a plate with crushed bay leaves, oregano, caraway seeds, paprika (regular and smoked), vinegar and olive oil. Salt and pepper the marinade.
Mix the spices very well to make a reddish paste and dip the chopped pork into it. Marinate the meat in the refrigerator for 4 hours.
Attention: if the marinade turns out to be very dry, it can be diluted with clean cold water.

Step 2: fry the barbecue in Spanish.


Before you start cooking barbecue, put the pork out of the refrigerator and let it warm to room temperature.
While you cut the pepper (it must be with thin walls, this is important), heat the grill and prepare the skewers.
Put the meat on skewers, alternating it with pepper and fry on a well-heated grill until golden. Since the pieces of meat are small, they cook pretty quickly. It took me 1-1.5 minutes to fry one side.

Step 3: serve the barbecue in Spanish.


Pour hot kebab in Spanish with Tabasco sauce and serve along with crispy slices of bread also grilled. Tasty, just awesome! The main thing here is not to overdo the meat, as the tenderloin quickly becomes dry. And the rest of the preparation of such a barbecue is very simple and brings pleasure not only in taste, but also in the process.
Enjoy your meal!