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. Soak wooden kebab skewers in water for 30 minutes
2. If not already cut by the butcher, cut the pork neck into 2 x 2 cm cubes
3. Marinate the pork cubes in the refrigerator for at least 6 hours, preferably overnight, stirring 2 to 3 times during marinating
4. Thread the marinated pork, onion, and bell pepper tightly onto the soaked skewers
5. 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)