You will need
- Pork neck - 1 kg
- 3-4 onions
- 1 lemon
- Bay leaf
Fresh pork neck rinse thoroughly under running water. Take a cutting Board, a sharp knife and cut the meat into pieces (about 3 by 3 cm). Fold in an enamel or plastic utensils.
Onions clean from the husk and cut into rings (half rings, if you're not going to stick on a skewer). Greens (dill + parsley) washed and cut into. Fold onion and herbs in a bowl with the meat.
Lemon wash and cut into 4 pieces, squeeze the juice out of it into the meat. Add seasonings (rosemary, nutmeg, black pepper, thyme, Basil, Bay leaf). Mix well and cover tightly with a lid. Put into the refrigerator for 6-8 hours (preferably overnight).
Before cooking add salt and again mix well. Strung meat on skewers (you can alternate with onion) and cook over hot coals until tender, turning occasionally. In fire, to pour the marinade mixture mixed with water (ratio 1:1). BON APPETIT IN A FUN, FRIENDLY COMPANY!
Marinate the meat should be at least two hours. For marinating meat are best suited enamelware, in any case do not use aluminum cookware, as it is the oxidation may release harmful substances. It is not necessary to marinate the meat in vinegar, the smell will kill the true taste of meat.
If you want to marinate the meat, this will perfectly fit yogurt or a highly mineral water mixed with lemon juice. On skewers it is best to choose a pig's neck, this part of the meat is soft and tender. Whenever possible, choose the young meat is more tender.