Summary

Ingredients

• 1 kg boneless pork neck
• 2 large vegetable onions
• 4 clove garlic
• 2 kiwi (s) as an emollient

For the marinade:

• 0.25 teaspoon ¼ cayenne pepper
• 0.5 teaspoon ½ black pepper
• 1 teaspoon sugar
• 2 teaspoons salt
• 1 tablespoon red wine vinegar
• 2 tablespoon olive oil, virgin
• 2 tablespoon tomato paste
• 2 tablespoon water

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Instructions

1. Remove the externally visible fat and the pieces of tendon from the pork neck. Then cut the meat into cubes measuring approx. 3.0 cm x 1.5 cm. Peel the green onions and cut into half rings, peel the garlic cloves and chop them into small pieces.
2. Now put the ingredients for the marinade in a large bowl and mix well. Then add the diced meat, half the onion rings and the chopped garlic cloves to the marinade and mix everything well. The bowl is now sealed with aluminum foil and placed in the refrigerator overnight.
3. Separate the meat from the onions 2 hours before grilling. Cut the 2 kiwi fruit into wafer-thin slices and mix with the meat. This makes the meat wonderfully tender and tastes even better.
4. Attention! Do not leave the kiwis on the meat for too long, otherwise the shashlik will be too soft and fall off the skewer. Now stick the pieces of meat separated from the kiwi slices onto the skewers and grill them immediately.
5. Bring the grill, whether wood, gas or electric grill, to a good temperature and sear the skewers briefly and vigorously on both sides. Then cook the skewers for about 4 minutes on each side.
6. White bread with herb butter tastes wonderful as a side dish. You can also fry the leftover onions in a little oil and serve with it.