Pork wine kebab


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The classic in the preparation of wine kebab is to use beef. However, with this recipe we will prove to you that pork is not inferior to it in any way. On the contrary, the dish has a lighter but just as memorable taste. It is important to use meat from the right part of the animal. Top round is preferable rather than streaky pork, as for example when cooking pork with rice. Wine kebab is an exquisite dish and needs the right pieces of meat, without excess fat on them.

Black pepper should be in black pepper grains, bay leaf is a must. All you need is more salt and paprika, nothing more. Do not add parsley at the end, because it gives a grassy taste.

The other important condition when cooking wine kebab, and not only, is to use quality red wine. It is mistakenly believed that poor quality wine can be left for cooking. It will spoil the taste of the food rather than give it extra flavor.

Nothing suits a delicious wine kebab like boiled white rice and mashed potatoes. Therefore, follow the tradition and serve it with the classic garnish. Rice is easier to cook and faster. You can do this while cooking kebabs. In a small saucepan put the desired amount of rice, add black black pepper grains, parsley stalks and sliced ​​carrots. Pour water and bring to a boil. Watch it and when the water boils, add more. Stir occasionally to prevent sticking. When the rice swells enough, remove from the heat and remove the carrot and parsley stalks. That is all.


  • 1 kg pork meat
  • 1 glass red wine
  • 1 head onion
  • 1 carrot
  • 1 tsp.tomato puree if desired
  • 3 pcs.bay leaf –
  • 1 tsp.black black pepper grains
  • 2 tsp. paprika
  • 3 tbsp. flour
  • 50 ml sunflower oil
  • salt to taste


  1. The first step in making a wine kebab is to prepare the meat. Cut it into chunks and fry it in hot oil. When it changes color, remove it from the heat and set it aside to release its broth..
  2. In a clean saucepan pour new fat and sauté the finely chopped onions and carrots. When they soften, return the fried meat to them. Stir and simmer together for 3-4 minutes.
  3. Then add the strained meat broth. Leave to cook on low heat for 5 minutes. Put the red pepper, stir and pour enough hot water to cover the meat. When it boils, pour the wine and add the bay leaf and black black pepper grains. Stir, put the lid on and simmer over low heat.
  4. Once the meat is soft, mix the tomato purée and flour with a little water and add it to the pan. Cook for a few more minutes, add salt and remove from the heat.

Caution: Contains tomato purée, which can cause allergic reactions.

Caution: Contains flour, which can cause allergic reactions.