Grilled skewer Greek style

Ingredients for 6 servings:

• 1 ½ kg pork (boneless neck)
• 2 cloves garlic, finely chopped
• 1 tbsp paprika powder, sweet
• 1 tsp cumin
• 2 tbsp onion granules
• 1 tbsp coriander, ground
• 1 tbsp white pepper, ground.
• 1 tsp, leveled cinnamon powder
• 1 tsp ginger powder
• ½ tsp chili powder
• 200 ml oil
• 1 vegetable onion(s)

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

It’s best to have the butcher cut the rump into very thin slices. Halve the onion. Mix the spices and finely chopped garlic together to give the meat slices a good rub. Layer them in a bowl, adding 1 teaspoon of oil between each layer. Marinate the meat in the refrigerator for 8-12 hours. On barbecue day, first skewer half an onion onto the skewer of an electric or charcoal grill, then layer the meat slices. The whole thing should be fairly firm. Finally, press the last half of the onion firmly against the meat and tighten the grill. A vertical grill works best. Preheat the grill thoroughly and rotate the skewer at a suitable distance from the fire. Place a heatproof bowl or flat plate under the skewer to catch the juices and then the grilled pieces. After about 40-45 minutes, you can start slicing. Using a sharp knife, cut away the layers like you would with a doner kebab and continue grilling. Tip: Great side dishes include tzatziki, flatbread, or perhaps a Greek salad. This skewer also works well with veal or chicken.