Summary

Ingredients

• 2 kg pork neck
• 3 bay leaves
• 7 peppercorns
• 3 lemon (s)
• 150 ml mineral water
• 2 teaspoons salt and pepper
• 2 cl vodka
• 500 g onion (s)

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Instructions

1. Cut the pork neck into cubes. Peel the onions and cut into rings. Halve the lemons, squeeze out their juice, then cut the squeezed halves into slices.
2. In a large container, combine the pork cubes, onion rings, and lemon slices. Add enough mineral water to almost cover the meat. Stir in the vodka, bay leaves, peppercorns, salt, and pepper. Mix well.
3. Cover and refrigerate for 12 hours.
4. Remove the marinated mixture from the refrigerator. Thread the pork cubes onto skewers.
5. Preheat your grill to medium-high heat.
6. Grill the skewers for 15-20 minutes, turning occasionally, until the pork reaches an internal temperature of 63°C (145°F).
7. Place the marinated onions on aluminum foil on the grill for 10-12 minutes until softened.
8. Serve the kebabs with rice and salad.