Skewer "From the old mountaineer"

1 kg tenderloin of beef, pork or venison

2-3 bulbs

1 glass pomegranate juice

1 glass 3% vinegar

Dice the meat across the grain (100-150 g), sprinkle with chopped onion rings, pour the pomegranate juice and vinegar. Put in a cool place for at least 30 minutes to marinate. Salted meat should not be, otherwise it will turn out tough.

Marinate meat clear of onion and put on skewers for 4-6 pieces.

Fry without a flame on hot coals, sprinkled liberally with salt meat.

Serve hot.

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