Summary

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

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Instructions

1. Cut the meat into cubes about 2 x 2 cm if it has not already been made by the butcher. Mix the ingredients for the marinade (see list) and mix with the meat.
2. Let the meat stand in the refrigerator for at least six hours, ideally overnight. Stir a few times in between.
3. Skewer the marinated meat, onion and paprika tightly on wooden kebab skewers. Grill or cook in the pan or on the grill for about 15 minutes.
4. Soak the wooden skewers in water for at least 30 minutes beforehand so that they no longer stick to the meat.