Cut the pork neck into 4 x 4 cm cubes. When in doubt, bigger is always better than smaller. Under no circumstances separate the meat from the streaky fat. The fat keeps the meat nice and juicy when grilling and does not dry out. Really large pieces of firm bacon can be cut away with confidence.
Puree the onions together with the garlic, herb vinegar and olive oil to a pulp. About 200 ml of olive oil should be enough.
Massage the puree, tomatoes, salt, pepper and bay leaves well into the meat.
Do not use iodized salt for salt but sea salt or Himalayan salt. That makes a lot of difference in terms of taste. Be careful with the salt and keep adding to taste. The same goes for the pepper from the mill. Cover and let the marinade soak in the fridge overnight.
The next morning, try the marinade with the tip of your finger and add more salt if necessary, since everything is now absorbed.
Skewer the meat cubes on kebab skewers. Make sure that there are no gaps between the pieces. But they must not be pressed tightly against one another either. I spear it and then squeeze it very lightly. So they expand by themselves on the spit.
Heat up a mangal grill and wait until all the charcoal is white before distributing it. Have a bottle of water with holes in the lid to put out potential flames. Place the skewers on the grill and grill until cooked through. Since it is not a beef steak, make sure to keep the skewers constantly moving and to turn them very often.
Serve with a couple of Russian salads, pickled cucumbers and tomatoes and the barbecue evening is perfect.
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