- Pork (shoulder) 1 kg
- Onions 4 large onions (600 g)
- Salt 1 tbsp. l (10 g)
- Pepper 1/2 tsp
- Smoked paprika 1 tsp.
- Main Ingredients
- Serving 4 servings
- World Cuisine
Cut the meat into pieces convenient for you.
Cut the onions into rings and fold to the meat.
Add spices and mix well.
Cover and send to the refrigerator for 2-3 days, it takes so much time for the meat to empty the juice and absorb it back.
Fry the kebab, constantly scrolling skewers, so as not to get black, charred crusts.