Barbecue with Kiwi

Barbecue with Kiwi

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  1. Meat (I have pork, but it can also be lamb) 1 kilogram
  2. Mayonnaise a few tablespoons
  3. Onion 2 pieces
  4. Kiwi 1 piece (medium size)
  5. Salt to taste
  6. Pepper to taste
  • Main Ingredients: Pork, Lamb, Kiwi
  • Serving 4-6


Skewers, foil, knife, plate, cutting board.


Step 1: pickle the meat.

Cut the meat into large cubes (I have skewers instead of skewers, so the slices are smaller), then mix it with mayonnaise and chopped onions in half rings. And leave it like that in the refrigerator overnight.
Add kiwi to the meat one hour before starting the barbecue. Kiwi for this must be cleaned and grated, and then thoroughly mixed with marinade and pieces of meat in it. If left for longer, the kiwi will “dissolve” the meat too much. So what an hour! Better to let stand less than more.
Peel the onion from the meat before cooking. It can be baked separately by constructing a kind of frying pan from foil and putting it on the grill next to the barbecue.

Step 2: prepare kebab with kiwi.

Put shish kebabs on skewers or skewers, salt, pepper to taste and send to a heated brazier. Make sure that the coals under the meat do not burn, and turn your kebab on time. Determine the readiness of meat yourself, someone likes a juicy kebab, and someone prefers to fry it so that there are no juices left inside, so cook as you like.

Step 3: serve the kebab with kiwi.

Serve kebabs with kiwi exactly the same as regular. Hot, only from the fire is it tastiest of all. It will be great in combination with fresh vegetables and thin pita bread.
Enjoy your meal!