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| | Description | | A fine delecacy enjoyed at dinner and cookouts by everyone. | | | Method | | Cut meat into large/medium cubes about 1x2". Peel the onion, and take the seeds out of the peper, cut it into large pieces, aproximatly big enough to put a scewer through (about 1/2"). Place all these into a large container, add salt, pepper, and other spices. Finaly pour in vinegar (make sure its a mild vinegar and not too salty). Cover, and place in refrigerator for 6- 24 hours. Afterwhich, place the meat on scewer, and you may cook at 325 degrees in oven untill meat is a light brown crispy color, or prefferebly on the grill for the ultimate taste.
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| | Ingredients | | 3 lb pork, lamb, or beef, with some fat on it..1/2 galon vinegar.1-2 sweet onions and red/green peppers.3 tbl spoon salt and pepper.1 tbl spoon oregano. |
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| Reviews |
 
Traditional marinade
No vinegar recipe:
Meat is cut into pieces big enough to be skewered. Spices are added to taste, but salt and black pepper are staples - I also recommend McCormick's montreal steak seasoning for american cooks. The meat is then placed in the container w/ chopped onions (1/2 onion for every 2 lbs of meat). The meat is then left out at room temperature for approximately 24hrs. Discard onions, cook to well done.
This type of marination is referred to as dry marinade.
Roman
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