Summary

Ingredients

• 5 kg pork neck
• 5 cans tomato (s), chunky
• 5 cups sour cream
• 2 kg onion (s)
• 3 bottles soy sauce à 150 ml
• 2 kiwi (s)
• pepper

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Instructions

1. You need a large container to insert the meat!
2. Wash the meat and pat dry. Cut into cubes about 4 x 4 cm. Make sure to remove large pieces of fat. The meat should have a certain percentage of fat, but if such a cube consists of 50% fat, it will not be juicy, but into a rubber ball. Put all the cubes in the container.
3. Cut the onions into rings and add. Add the chopped tomatoes, sour cream, soy sauce and pepper and mix everything together thoroughly. Season the pepper to taste. My personal advice is to use too little rather than too much.
4. In the best case scenario, the meat must now soak in the marinade for approx. Two hours before grilling, rub the kiwis into the meat and mix well again.
5. Pull the meat on kebab skewers, being careful not to add any onions!
6. Also, be careful not to press the pieces against each other too much. They should touch each other lightly, nothing more.
7. The grill should have a high heat, by the way, I recommend a mangal here (if you plan to make shashlik more often, you can`t avoid it).
8. The shashlik usually takes about 30 minutes.