From the first days of sunny May, the tourist season begins in Odessa, and Odessa residents traditionally hide outside the city at their country houses 🙂 We catch the first warm days of barefoot jogging on the sand, we get our sunburns for the first time (and usually the last), and, of course, we grill kebabs.
From the first days of sunny May, the tourist season begins in Odessa, and Odessa residents traditionally hide outside the city at their country houses 🙂 We catch the first warm days of barefoot jogging on the sand, we get our sunburns for the first time (and usually the last), and, of course, we grill kebabs.- Prep time: 15 minutes + 2 hours’ marinating
- Cook time: 20 minutes
- Serves: 4
- Difficulty: medium
- Course: main course
- Cookware: meat chopping board
- Cuisine: Odessa
Ingredients
- 1 kg pork neck
- 3 medium onions, peeled, cut into rings
- 3 tbsp olive oil
- 3 sprigs of rosemary
- 2 tsp sweet paprika
- freshly ground black pepper
- sea salt
Cooking method
Step 1
Cut the meat into small pieces about 5×5 cm.
Step 2
Season the meat with salt, paprika, pepper, pour over with olive oil, add rosemary and onion. Rub marinade all over the meat. Marinate in the refrigerator for at least 2 hours.
Step 3
Thread the meat on grilling skewers, pressing the pieces of meat tightly together and alternating with onion rings. Place larger pieces closer to the centre, and smaller ones at the edges. This will help the meat to cook better. Spread the skewers with meat on the grill as close to each other as possible to make the most of the heat from the coals. Grill the meat for 10-15 minutes. To prevent the meat from burning, it should be periodically sprinkled with water, and the fire should not be allowed to ignite. Put the cooked meat in a bowl, cover, and let it rest for 4-5 minutes.
My tips and tricks:
Do not throw away the onions that are left from the marinade. Drain all the liquid, put the onions in a small saucepan, cover and simmer over medium heat until cooked. Put the kebab in a large bowl, scatter the onions and leave to stand for 5-10 minutes. Onions not only add even more aroma to the meat, but also become a kind of “coat” for the kebab, so it remains hot.
- 1 kg pork neck
- 3 medium onions, peeled, cut into rings
- 3 tbsp olive oil
- 3 sprigs of rosemary
- 2 tsp sweet paprika
- freshly ground black pepper
- sea salt
- Cut the meat into small pieces about 5x5 cm.
- Season the meat with salt, paprika, pepper, pour over with olive oil, add rosemary and onion. Rub marinade all over the meat. Marinate in the refrigerator for at least 2 hours.
- Thread the meat on grilling skewers, pressing the pieces of meat tightly together and alternating with onion rings. Place larger pieces closer to the centre, and smaller ones at the edges. This will help the meat to cook better. Spread the skewers with meat on the grill as close to each other as possible to make the most of the heat from the coals. Grill the meat for 10-15 minutes. To prevent the meat from burning, it should be periodically sprinkled with water, and the fire should not be allowed to ignite. Put the cooked meat in a bowl, cover, and let it rest for 4-5 minutes.