Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 6 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg pork neck, cut into approx. 2 x 2 cm cubes
- 2 onion (s), hot or mild
- 2 bell pepper (s)
For the marinade:
- 0.5 teaspoon ½ sugar, brown
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 tablespoon tomato (s), happened
- 1 bay leaf
- 1 teaspoon seasoning (s) (barbecue seasoning)
- 1 teaspoon cayenne pepper
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak wooden kebab skewers in water for 30 minutes
- If not already cut by the butcher, cut the pork neck into 2 x 2 cm cubes
- Marinate the pork cubes in the refrigerator for at least 6 hours, preferably overnight, stirring 2 to 3 times during marinating
- Thread the marinated pork, onion, and bell pepper tightly onto the soaked skewers
- Grill or pan-fry the skewers over medium-high heat for 15 minutes until the pork reaches an internal temperature of 63°C (145°F)
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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