Classic Pork Neck Skewers
This is the shashlyk people argue about beside the grill. We are on the side of the plainest version: pork neck, a lot of onion and a night in the fridge. Vinegar tightens the protein and dries the meat, mayonnaise burns over coals, and sparkling water is a compromise for anyone with two hours to spare. Given time, only onion juice really works — its enzymes soften the fibres without costing you any juiciness.
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 12 h
- Total
- 12 h 45 min
- Servings
- 6
- Level
- Easy
- Per serving
- 560 kcal
Ingredients
Marinade
To serve
Makes: 6 skewers
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Choose and cut the meat
The neck should carry thin seams of fat right through it — those are what melt and keep the skewers juicy. Cut it into 5 cm cubes; anything smaller dries out over coals.
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Step 2: Make the onion pulp
Blitz two thirds of the onions to a pulp. Cut the rest into thick 1.5 cm rings for the skewers.
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Step 3: Mix the marinade
Combine the meat with the onion pulp, pepper, crumbled bay leaves and oil. Work it in by hand so the pulp reaches every crevice.
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Step 4: Marinate overnight
Cover and refrigerate for 12 hours. Six is the minimum, but a full night is when the onion juice really does its work.
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Step 5: Salt before grilling
Take the meat out 40 minutes before the fire, salt it and toss. Salted the night before, it would have given up its juices and grilled dry.
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Step 6: Thread the skewers
Shake the onion pulp off the meat — on the fire it burns and smokes. Thread tightly, turning the fat seams outward, with an onion ring between the pieces.
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Step 7: Grill over ashed coals
No flames, and the skewers 12–15 cm above the heat. Grill for 18–20 minutes, turning every 3 minutes once the surface starts to sizzle.
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Step 8: Check
Cut into the thickest piece: the juices should run clear and the meat should be pale grey with the faintest pink blush next to the fat.
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Step 9: Rest
Move the skewers to a board, cover with foil for 5 minutes, then scatter with fresh red onion and parsley and squeeze over the lemon.
Tips & variations
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Tip
If flames flare up, don't throw water on them — it lifts ash onto the meat. Slide the skewers aside and let the fat burn off.
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Variation
For a sharper note use the juice of two lemons rather than vinegar, and then marinate for no more than 4 hours.
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Swap
Shoulder is cheaper but leaner: cut larger cubes and reduce the grilling to 15 minutes.
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Storage
Marinated meat keeps two days in the fridge; reheat cooked skewers only wrapped in foil in the oven.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 560 kcal | 3,360 kcal |
| Protein | 42 g | 252 g |
| Fat | 42 g | 252 g |
| Carbohydrates | 6 g | 36 g |
Approximate values calculated from standard ingredient data.
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