You will need
    • For "fast" barbecue pork:
    • 2 kg pork neck;
    • 1 lemon;
    • 200 g sour cream;
    • 5-6 heads of onions;
    • salt;
    • pepper.
    • For "fast" shish kebab with parsley:
    • 1 kg of beef;
    • 100 g of parsley;
    • 1 lemon;
    • 2-3 cloves of garlic;
    • 1.5 tsp ground black pepper;
    • salt;
    • olive oil.
    • For "quick" lamb kebab:
    • 1 kg lamb;
    • 4 tablespoons vinegar;
    • 1 - 1.5 l of kefir;
    • 4 onions;
    • 4 garlic cloves;
    • ground black pepper;
    • salt.
    • For "fast" kebab with an exotic marinade:
    • 500 g beef tenderloin;
    • 1 lemon;
    • 2 lime;
    • 3 tablespoons of honey;
    • 3 cloves of garlic;
    • 4 bell peppers.
"Fast" skewers.Cut the meat into equal pieces the size of a fist. Slice the onion into rings. Fold the meat in a separate bowl, preferably glass or enameled sprinkle with onions, stir.
Salt and pepper sour cream, squeeze the lemon, stir and pour this mixture into the meat and onion. Mix and place under the two or three pound weight. Leave it for 2 hours in the cold. String on skewers and cook the kebabs.
"Fast" shish kebab with parsley.The sirloin wash, cut into thin equal pieces. Squeeze the juice of lemon. Drizzle the meat with olive oil and lemon juice. Leave in the fridge for 1.5 hours.
Remove the skin from the lemon, cut as small as possible. Chop the parsley. Mash the garlic with salt and pepper, add the herbs and zest. Dip meat pieces in this mixture and string on skewers or pre-soaked in water wooden sticks. Heat the grill and sear the meat on both sides.
"Fast" skewers of lamb.Rinse the meat in cold running water for 5-10 minutes, cut into equal large chunks, place in an enamel, but rather in a glass bowl and prokaryote 30-40 minutes in vinegar. Wash the meat again to wash off the excess vinegar. Slice the onion into rings, crush the garlic into the yogurt, add the onion, black pepper, salt.
Prick the meat with a fork, cover with marinade of yogurt. Keep in the refrigerator for 1 hour. Drain the marinade, nanizhite meat on skewers and cook on the grill or over an open fire.
"Fast" kebab with exotic marinadingtime the juice of lime and lemon, mix in a bowl with honey, then crush the garlic and add to the juices and honey. Rinse the meat, cut into thin small pieces. Pour the marinade into a plastic container, put the meat, stir and refrigerate for 30 minutes.
Cut large peppers. Grease the grill rack with oil, soak wooden skewers in water. Nanizhite on skewers alternating pieces of meat and pepper. Fry for 10 minutes in a closed grill, turning occasionally.