Original pork shish kebab in sparkling marinade

Kebab was originally a Middle Eastern dish of lamb grilled over charcoal, with a simple flavor and minimal spices. Later, various ways to season meat and marinades began to appear, ranging from the classic oil with salt and pepper to complex marinades with a large number of ingredients and several stages of marinating. An interesting option is marinating meat in alcohol, for example, champagne. It makes the meat tender and soft, gives it a unique aroma and literally takes ordinary kebab to a new level of taste.

1. Calories
   200,63 kcal
2. Protein
   11,15 gram
3. Fat
   14,79 gram
4. Carbohydrates
   2,17 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 12 serving:

1. Pork

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   2.5 kg = 2500 g
2. Champagne

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   0.75 l = 750 g
3. Onions

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   5 pcs. = 400 g
4. Seasoning for barbecue

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   to taste
5. Salt

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   to taste

Steps:

1. 
   Wash the meat in cool running water. Peel the onion. Gently open the champagne without shaking or shaking the bottle. Light the grill and let the coals burn a little.
2. 
   Cut the pork into pieces that are not too large so that they do not fall off the skewer but can cook evenly. Cut the peeled onion into large rings.
3. 
   In a large saucepan, combine the meat with the spices and salt until all the pieces are coated with the seasoning. Then pour champagne over the meat. The meat should be drowned in champagne. Place onion on top of the meat and leave the kebab for about an hour to marinate the meat.
4. 
   Thread the marinated meat onto skewers mixed with onions. Place the skewers on a grill with burnt coals without fire and fry for about 15-20 minutes, turning occasionally.
5. 
   The readiness of meat can be checked in several ways. By the transparency of the juice: the finished meat releases clear juice, and by the cut: when cut, the meat should be light, without blood.