Introduction
Pork shish kebab – do you like to cook outdoors? Do you enjoy the fresh air and sounds of nature while cooking delicious food? If yes, then you definitely need to barbecue outdoors! This mouth-watering dish combines tender pork with flavorful vegetables cooked over an open fire. In this article, we will introduce you step by step to the recipe and preparation of pork kebab in nature.
Table of Contents
Ingredients
To prepare pork shish kebab in nature, you will need the following ingredients:
- 3.30 lb (1.5 kg) pork neck, cut into 2-inch (5 cm) cubes, the larger the meat, the juicier the meat..
- 3.30 lbs (1.5 kg) onions
- 4 to 8 tablespoons mustard (medium hot)
- 1 red bell pepper, cut into 1-inch (2,5 cm) pieces.
- 2 red onion, cut into 1-inch (2,5 cm) pieces.
- 1 zucchini, cut into 1-inch (2,5 cm) pieces.
- 1/4 cup olive oil (sunflower oil)
- 1 teaspoon dried oregano or any dried vegetable seasoning that goes with meat
- 1 teaspoon paprika
- Salt and black pepper for taste
Cooking
1. In a large bowl, combine olive oil, chopped onion, mustard, seasonings, salt and pepper. Mix well to form a pork marinade.
2. Add the pork to the marinade and stir to coat evenly with the marinade. Cover the bowl with plastic wrap and let the meat marinate at room temperature for at least 2 hours – this will allow the meat to absorb the flavors of the seasonings and tenderize it, then refrigerate overnight.
3. If you will be grilling meat on wooden skewers, while the pork is marinating, soak the wooden skewers in water for about 30 minutes. This will prevent them from burning during cooking.
4. Preheat grill or fire pit to medium-high heat.
5. Thread the marinated pork cubes onto soaked wooden skewers, alternating them with bell peppers, red onions and zucchini. This combination of vegetables will add color and flavor to the kebab.
6. Once the wood has burned through and turned to coals (so there is no open flame), place the skewers on the grill and cook for about 20-30 minutes, turning occasionally to ensure even cooking. The pork should be cooked through and lightly browned on the outside.
Pork Shish Kebab – Advice:
- Fat drips from the meat from time to time and the fire begins to burn. To avoid open flames and prevent them from igniting, sprinkle salt on the coals.
- Place the skewers at a medium height so that the meat does not burn, but at the same time so that it is not raw. (Gently try to hold your hand over the coals and if you can count to 5 seconds, then this is the optimal height for cooking meat)
- Turn the skewers frequently (once a minute) to prevent the meat from burning or becoming dry.
What if Something is Missing?
If you are missing any ingredient for making barbecue, don’t worry! You can easily replace them with other options. Here are some ideas:
- Meat: If you don’t have pork loin, you can use chicken, beef, or even lamb as a substitute. Just make sure to adjust the cooking time accordingly.
- Vegetables: Feel free to get creative with the vegetables. You can use mushrooms, eggplant, cherry tomatoes, bell peppers, or any other vegetables of your choice.
- Marinade: If you don’t have all the ingredients for the marinade, you can use a store-bought marinade or create your own by combining olive oil, lemon juice, salt, pepper, and your favorite herbs and spices.
Conclusion
Pork shish kebab in nature is a delightful dish that brings together the flavors of tender pork and grilled vegetables. Whether you are camping, picnicking, or simply enjoying a meal in your backyard, this recipe is sure to impress. Remember, if you are missing any ingredients, don’t hesitate to get creative and substitute them with alternatives. So grab your skewers, fire up the grill, and indulge in the deliciousness of pork shish kebab in nature! Bon Appetit!
You may also be interested in other outdoor cooking recipes.
Our helpers in the kitchen
