Cooking shish kebab

INGREDIENTS: • pork tenderloin - 3 kilograms (great for pork neck kebab) • onion - 500 grams • salt • black pepper • barbecue seasoning • smoked paprika • lemon juice - half • soda - from 700 milliliters to 1 liter • kefir - 150 grams PREPARATION: 1. Cut the meat into small pieces. 2. Add the onion cut into half rings (you need to squeeze the onion a couple of times to make the juice dissolve well). 3. Then add all the spices, pour over the lemon juice and mix well. 4. Add enough soda so that the meat is barely covered with water. 5. Then add kefir and mix everything together. 6. Refrigerate for 3 hours, preferably overnight. LIFE HACKS: 1. To prevent the fat dripping onto the coals from igniting, use ordinary table salt. When the coals are ready, sprinkle salt on them. It is enough to evenly pour 100-200 grams of salt onto the smoldering coals. At the same time, be careful, the salt starts to explode - take care of your skin! After the reaction has passed, put the skewers on the grill. Salt not only prevents the burning of fat and stabilizes the heat, but also reduces the amount of ash.Gorenje 2. The secret of mineral water for marinating shish kebab is that carbon dioxide bubbles from the water penetrate into the meat fibers, partially break them down and loosen the structure of muscle tissue, making pork meat soft, easy to chew and extremely juicy in taste. 3. Kefir makes shish kebab much more tender and softer, it acts slowly and never affects the structure of the meat, and this marinade is also the most useful. Kefir works slowly and very carefully, so it needs a little more time. It is better to marinate the meat in advance. It's very tasty!