Skewers of pork in aerogrill

As you know, nature does not have bad weather, but how often it breaks our plans. Gathered with friends to get out into the woods, marinated meat, and outside the window pours like a bucket? Do not despair if the kitchen has a modern miracle of technology - aerogril. But that at home it turned out not just fried meat, but a real fire-soaked fire, a shish kebab, follow a few simple tips.

Preparation of shish kebab in aerogril

1. Before frying, pour a glass of beer on the bottom of the aerogrl flask and fill the sawdust. Suitable for any (for example, alder), except for coniferous species. You can prepare the sawdust yourself or buy in the store.
2. To enhance the effect of cooking meat on the fire, use "liquid smoke". Apply it better before the hottest of the calculation, a tablespoon of "haze" for one skewer;
3. Do not stack skewers very tightly to each other, leave room for air circulation;
4. And lastly, to make the shish kebab not come out dry, choose a better pork neck.

Pork shish kebab in aerogril

Ingredients:

• pork - 1 kg;
• tomato - 2 pcs .;
• onion - 4 pieces;
• mayonnaise - 4 tbsp. spoons;
• zucchini - 2 pcs .;
• dill - 1 bunch;
• coriander - 1 bunch;
• beer - 1 item;
• alder sawdust - 2 handfuls;
• "Liquid smoke" - 4 tbsp. spoons;
• salt, black pepper freshly ground - to taste.

Preparation

Meat cut across the fibers into small, identical pieces, so it is evenly fried. Zucchini cut into circles, 2 heads of onions - rings. The remaining onions and greens are ground in a blender, we add mayonnaise (can be replaced with a glass of dry wine), salt, pepper and marinate in this mixture of pork with zucchini for at least an hour.

We string on skewers, alternating, pieces of meat, zucchini, tomato slices and onion rings. How to fry shish kebab from pork in aerogrill? Preheat the grill for a couple of minutes at 80 degrees. Spread the skewers on the middle grill (on the top meat can quickly dry). First we prepare a shish kebab for half an hour at 180 degrees and average blowing speed, then give another 10 minutes to brown at 230 degrees. Now the sawdust will give the meat its flavor, and you will get a shish kebab without a fire, without leaving home!