Marinade for Shish Kebab with White Wine

Ingredients

• Pork Neck 0 lbs
• Onion 1 head
• Dry White Wine 5 fl oz
• Tomatoes 1 piece
• Sweet Pepper 2 pieces
• Mild Chili Spice 1 piece
• Thyme 2 sprigs
• Basil 2 sprigs
• Garlic 2 cloves
• Lemon ½ pieces
• "Five Pepper Blend" 1 tablespoon
• Salt 1 tablespoon

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the meat into cubes, chop the bell pepper into large pieces, and quarter the onion. Place everything into a bag.

Step 3

Cut a large tomato in half and grate it, keeping the skin in your hand. Alternatively, you can blanch it, remove the skin, and then grate it.

Step 4

Finely chop the chili pepper and garlic.

Step 5

Chop the thyme leaves and basil.

Step 6

Combine the wine, grated tomato, chili pepper, garlic, thyme leaves, and basil.

Step 7

Squeeze lemon juice into the mixture, add crushed pepper blend, and season with salt.

Step 8

Separate a quarter of the resulting marinade into a separate container. Pour the remaining marinade over the meat with the pepper, seal the bag, and massage it to ensure everything is well mixed. Let the meat marinate in the refrigerator for 12 hours.

Step 9

Light the grill. Take the skewer preparation, remove the meat, onion, and pepper from the marinade, and alternately thread them onto the skewers.

Step 10

Grill the kebabs on the barbecue, turning them until they are evenly browned. To check if the meat is cooked, pierce it with a knife and ensure that clear juices run out.

Step 11

After grilling the kebabs, drizzle with the remaining marinade and serve immediately on lavash.