STEP-BY-STEP COOKING RECIPE
Cut the pork belly in identical slices with pieces of bacon, the best option is to take a piece with ribs and chop them so that the meat is located along the bone.
Peel the onion, cut each onion in half lengthwise, then cut into very thin half rings. Combine the onions and vinegar, season generously with freshly ground black pepper.
Combine the meat and marinade in a large bowl. Mix hands for 5 minutes. Fold the meat with the marinade tightly into a container and cover. Marinate at room temperature for 2-3 hours.
Take skewers wide and flat so that the meat does not turn over when frying. String the meat so that it runs along the skew without hanging from it. Pieces for each skewer should be of the same size and quality to fry evenly.
Coals should be small, obtained from many small twigs and densely laid brushwood. Put the skewers at a distance of 10-15 cm from the coals and fry, not forgetting to rotate them evenly, 15 minutes. This time after pickling for complete frying of meat is quite enough – then it can be charred.
In a large bowl, chop the onion coarsely, take a large piece of pita bread and remove with it hot kebab, sprinkling with onion: in this way it goes through heat treatment, absorbs the taste of meat and becomes a separate snack.