In general, this method of marinating is interesting in several respects: it marinates quite quickly (40 minutes), the meat in the marinade without a refrigerator for three days feels fine (well, with such heat as last summer, I, after all, would not take risks, of course, but at 25-28 degrees – it’s normal, the main thing is not to put it in the sun), and it fries very quickly – one and a half to two times faster than usual.

No vinegar, mayonnaise, wine is required. In the photo, this is not a marinade – this is a sauce for a ready-made barbecue !!! So try it!!!
Only normal, unrefined sunflower oil.
Better homemade, of course.

Next are the spices.

Well, on the one hand, to taste, but there is something important: pepper (from hot ones) is only black, for flavor – fragrant. (Uhh… how I tried not to make it very spicy this time – people who were unaccustomed to my cooking tasted…)
Highly desirable coriander.
All this needs to be done quite coarsely – without pieces, but not into powder.

Pour 150-200 milliliters of oil into the bottom of an enameled bowl, pour spices.

That’s not all.

If you want, you can leave it at this level, but you can also make the meat spicy.
Well, if you are too lazy to mix, you can pour good suneli hops, but in general – herbs to taste.
Dry cilantro (only a little) and tarragon are welcome.
Salt – count on the amount of meat.
Mix well, sir.
And let’s drink.

Next we need a bow. A lot of. Half a kilo per one and a half kilograms of meat, at least.
Another subtlety, but from another person from the Caucasus…
Georgian this time: we clean the onion, but do not cut off the spouts and tails. Onions, of course, it is better to take small ones.

And cut them lengthwise, into quarters (if large, you can into 6 parts). One, the smallest, or half is very finely chopped and well squeezed with a little salt.

We throw everything into the marinade, knead well.

Only now it comes to meat.
To be honest: in such a marinade, even dry beef will turn out quite well, but it is best to take a pork neck.

We cut the meat coarsely, it will turn out juicier.
Well, if you take lamb, you can and smaller.

We throw it into the marinade, knead it well, knead it with your hand … Turn the onions that are on the surface, turn the slices to the meat and press down.
If you plan to fry not in the near future, I advise you on top pepper and pour oil so that the meat is completely covered.

Well, then – a bonfire …

Meat … We string, sir, according to the classics: meat-onion-meat.
On the edges – meat.

And now I will explain why the onion was cut in this way.
It must be strung on a skewer, piercing each quarter from the inner layer outward.

Then you will check out what a real skewered onion is! spout and
the tail will be burned and a delicious onion baked with meat will remain.

Now I will explain why such a kebab fries faster: the oil, melting and burning out, warms it up from the inside, but at the same time does not allow it to dry out.
The only thing – dripping, fat often sets fire to coals, therefore, you need to follow and extinguish, if anything.
Well, it is desirable to turn them over more often.

Bon appetit everyone!