Succulent Pork Kebab from Grandpa Tassos
Marinated with selected spices and herbs!
Cut the meat into 5x5 pieces and place in a bowl
Add salt and give it a good rub
Add the remaining spices and mix well.
Add the mashed onion and garlic as well as the oil and mustard.
Cover with cling film and leave in the fridge for 18 hours.
Pass it through the skewer
Cook on the coals, first high for half an hour and then lower closer to the coals.
Keep the temperature constant by feeding the fire with new coals.
Once the meat reaches 80 degrees it is ready. (After about 2 hours of baking)
Μπάρμπεκιου, Μερακλίδικα, ψητά, Ψητό, Κεμπάπ, Κρέας, Χοιρινό, Barbecue, Kebab, Meat, Pork, Greek cooking
1500 g pork neck
28 g salt
1 tsp ground black pepper
3 tsp oregano
2.5 tsp sweet paprika
2 tsp savory
2 tsp marjoram
2 tsp coriander
1 tsp cayenne pepper
1 tbsp mustard
2 mashed onions
5 cloves of garlic pureed with 2 tablespoons of olive oil