John Myers
Kebabs from Grill
The perfect kebabs from grill recipe with a picture and simple step-by-step instructions.
- 1 kg Ibérico pork neck
- 1 kg Free range chicken
- 1 kg Yogurt
- Masala spice
- Sweet paprika
- Curry
- Lemon peel
- Garlic
- Oregano
- Cinnamon
- Long pepper
- Clean the meat and cut into pieces 2×2 cm. Divide the yogurt between two bowls. The neck in one and the chicken in the other. Then season. Either season both equally or differently. You can do that as you want. In any case, I only add curry to the chicken. Mix everything together nicely. There are also gloves for those who don’t want to mess around 🙂 Let sit overnight.
- The next day, put the meat on flat skewers and strip off most of the yogurt marinade if possible. Do not take so much per skewer. Better to make more skewers. Grill on full heat and hang the skewers in. After five minutes, let it run on indirect heat until it’s done. The chicken kebabs can be grilled 6-8 minutes later. Have fun
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