Pork souvlaki

You will need
  • - 2 kg of fresh pork (neck, tenderloin)
  • - 5 tbsp. olive or sunflower oil
  • - spices
  • - 4 cloves of garlic
  • - 2 onions
  • - 2 bell peppers
  • - juice of one lemon
Wash the meat, pat dry with paper napkins or a towel, cut into small portions. In a deep bowl, mix the olive oil and oregano, chop the garlic using a press and add to the marinade.
Peel the onions and cut them into rings of medium thickness. Peel the Bulgarian pepper, remove the seeds and partitions and chop the rings. Mix in a saucepan sliced into pieces, meat, onion and pepper and set aside in a cold place for 3-4 hours so that everything is well marinated.
String souvlaki on wooden skewers (skewers), alternating meat with rings of vegetables. Preheat the oven to 180-200 degrees and bake the meat until ready, you will need 30-35 minutes. Before serving, sprinkle the kebabs with lemon juice and sprinkle with dry oregano.

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