The trick to add bread to the marinade was once shared with me by my friend, who worked as a chef for a long time. Marinated in this way the meat is very tender, fragrant and juicy. And I serve it with spicy tomato sauce, which is much tastier than the starch store ketchup. This sauce is very easy to prepare, and it is suitable for any meat, pasta and dumplings.
Onion cut into half lengthways and then each half into 6 slices.
Mix all the ingredients of the marinade and crumble the pulp of bread into it.
Meat cut into cubes. Initially, I bought a spatula, but then I saw the freshest pink bacon and decided to add it.
Pour the meat with marinade, add a little water if necessary and mix everything well. Leave to marinate overnight. By morning, all the bread in the marinade dissolve.
The sauce is preferably done the day before, so he insisted. In a dry frying pan fry the coriander grains to make them more fragrant, and grind them in a mortar. Garlic skip through press and together with powder coriander, the sugars, salt and pepper add to tomato paste and stir. Pour enough drinking water to the sauce has acquired the consistency of liquid sour cream. If your tomato paste is sweet, you don't need to add sugar.
This sauce can be stored in the refrigerator for up to a week.
Thread meat and onions onto the skewers.
Cook over hot coals, turning the skewers periodically.
Pour the remaining marinade.
Serve with tomato sauce, fresh herbs and vegetables.