Shish Kebab for Grilling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg pork neck
For the marinade:
- 1 kg onion (s)
- 1 bottle beer, (Pils)
- 400 ml mineral water
- 1 teaspoon salt
- 1 teaspoon pepper, from the mill
- 1 tablespoon spice mixture, (meat seasoning)
- 1 bunch parsley
- dill
- basil
- Garlic, to taste
- some bay leaves
- some juniper berries
- 1 dash vinegar
- oil
- Cocktail tomatoes
- Zucchini, sliced (approx. 1.5 cm)
- Breakfast bacon
Print Recipe
Pin Recipe Instructions
- Cut the pork neck into cubes of the same size (2-3 cm) and place in a large bowl with the spices.
- Finely chop the herbs and put them on the meat. Peel and quarter the onions and pour over the meat.
- Mix the vinegar, oil, beer and mineral water and pour over the meat. Mix everything together well.
- Let it steep in the refrigerator for at least 24 hours. Stir every now and then.
- Put the meat with the onions on the skewers and grill until crispy over the embers.
- TIP:
- If you like, you can of course also put cocktail tomatoes, zucchini slices and bacon between the pieces of meat.
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