Summary

Ingredients

• 600 g pork neck (not too lean!)
• 500 ml kefir
• 2 medium onion (s)
• 2 teaspoons salt
• 1 teaspoon pepper, freshly ground
• 1 teaspoon chili powder
• 0.5 ½ bunch dill, finely chopped
• 0.5 ½ bunch parsley, finely chopped
• Basil, the same amount as dill, finely chopped
• 2 cloves garlic, finely chopped

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Instructions

1. Cut the meat into approx. 3 - 4 cm large cubes, place in a container and sprinkle with the finely chopped herbs (in my case dill, parsley and basil), salt and pepper, the chili powder and the quarter rings or half rings Mix the onions together. Now add the finely chopped garlic cloves.
2. Then pour the kefir over it so that all of the meat is covered. Mix and stir everything again vigorously, then put the lid on or pull the foil over it and let it sit in the refrigerator for at least 12 - better 24 - hours.
3. At the end of the marinating time, pull the pieces of meat onto the skewers and grill them.
4. Tip and remarks:
5. Chives, thyme, bay leaves and juniper berries can also be added according to personal taste - I left it.
6. Do not chop fresh herbs and garlic, better cut with a really sharp knife. Otherwise the cell structure will be crushed and bitter substances can develop through oxidation.
7. A word on treating the sliced onions before mixing them in. For the onion aroma in the marinade, it is advisable to roll the quarter or half rings vigorously with your hands in an adequately sized bowl while adding salt. The salt has a hygroscopic effect, removes the liquid from the onions, and the tissue structure of the onions is broken up by the force. The onions become softer, more elastic and the onion aroma combines more intensely in the marinade.
8. In the case of a larger number of people, expand the individual information accordingly, but please be careful with the spices.