- 1 kg pork neck
- 2 medium carrots
- 1 red onion
- 3 cloves of garlic
- 5 sprigs of parsley
- 125 g natural yogurt
- 2 tbsp. l red wine vinegar
- salt, freshly ground black pepper
- 1 zucchini
- 1 bell pepper
- 1 eggplant
STEP-BY-STEP COOKING RECIPE
Peel the carrots and cut into small pieces. Put in a blender and chop in Pulse mode.
Peel and cut the onion into small cubes.
Peel and finely chop the garlic. Separate the leaves of parsley from the stems, chop the leaves finely.
Combine carrots, onions, garlic and parsley in a bowl. Pour in the vinegar and mix.
Add yogurt to the vegetable marinade, stir.
Cut the pork into small pieces. Salt and pepper. Pour the meat with marinade, mix and leave for 3 hours. Cut the zucchini and eggplant into slices, pepper into small pieces. String the meat on skewers, alternating with vegetables. Fry over hot coals, turning, until fully cooked, 10-12 minutes.
The best addition to this kebab is tomato sauce.
2 h 30 min
Servings Per Container
“School grocery store”
No09 (227) May 2013
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Table of weights and measures
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