Pork skewers in pomegranate juice

Ingredients for making pork skewers in pomegranate juice

  1. Pork (breast neck or loin) fresh 1 kilogram
  2. Natural pomegranate juice (drinking consistency) 100-200 milliliters
  3. Large onion 3 pieces
  4. Salt to taste
  5. Ground black pepper to taste
  6. Purified water for frying barbecue
  • Main ingredients: Pork, Pomegranate
  • Serving 3 servings


Cutting board, Knife, Deep bowl, Pan cover, Skewers, Barbecue, Firewood, Matches, Coals, Flat serving dish, Large grater or blender, Plate, Refrigerator

Cooking pork skewers in pomegranate juice:

Step 1: prepare the onion.

Using a kitchen knife, peel the onion from the husk and then thoroughly rinse the ingredient under running water. To prepare the barbecue, we need to chop the onions with a coarse grater or in a blender. In the first version, we simply rub the ingredient on a grater on a cutting board, and transfer the onion shavings to a free plate. I prefer the second option more, as the onion juice gets into the eyes less and is easier to grind. But for this, lay out the component on a cutting board and quarter it. After that, we transfer to the blender bowl and grind the vegetable at medium speed for 1 minutes Attention: it is very important from time to time to remove the blender lid and see how chopped the onion is already, as we should not get mashed potatoes. At the end we transfer the crushed component to a free plate.

Step 2: prepare the pork.

So, for starters, thoroughly rinse the pork under running warm water to wash away any bone fragments that are often found in fat. After that, we shift the main ingredient to a cutting board and, using a knife, cut the meat into medium-sized pieces. So that each piece of pork is salted and pepper on all sides, take the component in your hands and rub it with salt and black pepper. After - put the meat in a deep bowl.

Step 3: pickle the pork.

In a deep bowl with pieces of pork, add chopped onion and after clean hands mix the ingredients well. Then, we start pouring pomegranate juice in a thin stream, while continuing to mix everything by hand so that the juice is well absorbed into the meat. Attention: you don’t need to pour all the juice, since pork should be well saturated with a fruit drink. Therefore, from time to time we pause and after - we continue to pour juice. The meat should be saturated with a pomegranate drink, but not drown in it. Cover the bowl with a lid from the pan and set aside to marinate pork at room temperature for 1 hour Immediately after that we put the container in the refrigerator on 10-12 hours. Important: in such an option, it is best to do this the day before the preparation of barbecue, so that the meat can be well marinated, for example, throughout the night.

Step 4: prepare the pork skewers in pomegranate juice.

While we have barbecue marinated, prepare a barbecue. To begin with, lay firewood on the bottom of the grill and set fire to them using matches. Leave them alone for a while so that they can warm up well. When the wood is almost burnt, carefully (so as not to get burned) we add coals to the barbecue and mix everything well with a skewer or any wooden stick. We leave the fire alone for a while, so that the coals can warm up well and begin to smolder. And as soon as the fire has almost gone out, and the coals will smolder well, we begin to fry the barbecue. But before frying pork, we need to string it on skewers. To do this, even at a time when the fire will flare up, we take out pieces of meat from the refrigerator, remove the lid from the bowl and string the pork on skewers. Formed kebabs put on a dish for serving and continue to string meat. As soon as the coals begin to smolder, and the fire in the brazier goes out, put the dish on its surface and fry the kebabs, turning them from side to side from time to time so that the meat does not burn. Attention: so that the barbecue does not turn out dry, it is necessary to periodically sprinkle the meat with purified water and then turn the skewers on the other side. The readiness of the kebab is determined in this way: before removing the pork from the coals and serving, make a small cut on the meat with a knife. If transparent juice does not stand out from the hole that has formed, then the pork shish kebab in pomegranate juice is ready and you can put the next batch of dishes on the grill, and ready to serve it on the table.

Step 5: serve the pork barbecue in pomegranate juice.

As soon as the pork kebab is ready, immediately transfer it to a flat serving dish and serve it until it cools. But you can enjoy this delicious and delicious meat with slices of bread, fresh parsley and cilantro, and sliced ​​vegetables. If you wish, you can offer everyone to pour the kebab with a small amount of ketchup or any other sauce to their taste. Good appetite!

Recipe Tips:

- - To prepare a delicious juicy kebab, you must first select fresh high-quality meat. Therefore, pay attention to its color. It should be pale pink with white layers of bacon. If the meat is weathered, and the color of the fat is gray or yellow, in no case do not buy such pork, as this indicates that it is not fresh. As for the smell? It should be neutral and fresh.

- - If you have free time, then it is better to prepare fresh pomegranate juice. Thus, the kebab will turn out even tastier and juicier.

- - When choosing juice, first of all pay attention to the trademark, as well as its consistency, since the juice should be without pulp and without sediment at the bottom of the container. It is best to use pomegranate juice in glass jars.