The following is a concise summary of the text:
The text is a transcript of a video where the speaker demonstrates how to make the best marinade for pork kebabs using onion, water from pickled cucumbers, kefir and tomatoes. He also shares some tips on how to choose and cut the meat, how to mix the marinade into the meat using a planetary mixer, how to control the heat of the coals and how to avoid burning the kebabs. He praises the taste and texture of the kebabs and invites the viewers to try his recipe. He also mentions some products and services that he uses or recommends, such as crossroads delivery, super rolls ignition and coal from a certain brand. He thanks the viewers for their support and encourages them to eat well.
Here are the key facts extracted from the text:
1. The speaker's favorite marinade for pork kebabs includes onion, kefir, water, pickled cucumbers, and tomatoes in their own juice.
2. The speaker recommends using a marble pork neck for kebabs, with both fat and meat.
3. The pork neck should be cut into cubes, about 4 cm in size.
4. Frozen pork neck can be defrosted in cold water for 1 hour.
5. The marinade consists of four main liquid ingredients: onion, water, pickled cucumbers, kefir, and tomatoes in their own juice.
6. The speaker recommends using a coffee grinder to grind spices, such as pepper and coriander.
7. The marinade should be mixed with the meat for 10 minutes using a planetary mixer or by hand.
8. The meat should be salted before marinating.
9. The speaker recommends using a specific type of coal, which costs 500 rubles per bag.
10. The ignition method used is called "super rolls" and costs an unknown amount.
11. The kebabs should be fried for 15 minutes on small coals to warm them up, then for 7-8 minutes on larger coals to crisp them up.
12. The kebabs should be allowed to rest for at least 10 minutes before serving.
13. If the kebabs are not cooked through, they can be cooked over foil on the coals to reduce the heat.
14. The recipe includes 200-250 ml of liquid ingredients per 2 kg of kebab.
15. The speaker recommends washing off the marinade before frying the kebabs.