Delicious pork skewers, step by step recipe with photo

Every person who loves meat, for sure, has his own recipe for delicious barbecue. In some special marinade: from kefir or yogurt, with tomato paste or herbs, onions, garlic, ginger and a wide variety of spices … And you need to fry it on special coals – beech, for example, or oak. And for many years now guests have been going to this barbecue – they can’t eat and boast. We also have one.

Delicious pork skewers


  • 2 kg medium fat pork neck
  • 2-3 tbsp. l not very sharp adjika
  • 2 cloves of garlic
  • Extra Virgin Olive Oil
  • 1 tbsp. l allspice peas
  • 1 tsp black pepper peas
  • To submit:
  • fresh vegetables and greens
  • thin pita bread
  • Tkemali sauce to taste


Step 1

For the marinade, chop the garlic, put peppercorns in a mortar, add the garlic and crush everything together in a paste. Add adjika, mix and pour about 1/3 cup oil. Stir with a fork.

Step 2

Cut the meat into cubes with a side of about 5 cm, put in a bowl or
pan, pour the marinade and mix thoroughly with the neck, gently rubbing the marinade into pieces of meat. If you think the marinade is not enough, add a little more oil and mix thoroughly again. Cover and leave in a cool place for 6 hours.

Step 3

In 30–40 minutes move the meat to a place where it can warm to room temperature before frying. Prepare the coals – they must be well burned so that when you put the barbecue on the grill, the coals are white.

Step 4

If adjika was not salted, add the meat before frying. String the meat onto skewers and cook on charcoal, turning and extinguishing the tongues of flame arising from dripping fat all the time – about 10 minutes. Serve very hot, with herbs, vegetables, pita bread and tkemali.

Mistress note

When you put meat in a bowl or marinate in a pan, you can lay a couple of bunches of your favorite greens (say, cilantro or tarragon) on the bottom, previously taken apart into twigs and crushed between your fingers. Then put the meat and cover it with crushed greens in about the same amount. If you put the greens like that, then the meat has a very delicate aroma, which even children who do not like greens are ready to tolerate.


Preparation time

6 h 20 min

Cooking time

20 minutes

Servings Per Container


Cooking difficulty







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