Russian shashlik skewers

Ingredients for 3 servings:

• ½ bunch parsley
• ½ bunch basil
• 500 ml kefir
• 2 medium-sized onions, cut into half rings
• 3 bay leaves
• 3 juniper berries
• 2 tsp sea salt
• 1 tsp pepper, freshly ground
• 1 tsp chili powder (e.g. cayenne pepper)
• 2 garlic cloves, finely chopped
• 750 g pork neck (not too lean)
• ½ bunch thyme

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 2 hours 30 minutes

Finely chop the basil and parsley. Pour the kefir into a container and mix with the finely chopped herbs, pepper, salt, chili powder, garlic, onion, bay leaves, and juniper berries. Cut the meat into cubes approximately 4 x 4 cm in size. Then roll it in the marinade, stir in the thyme sprigs, and cover and refrigerate for at least 12 hours, preferably 24 hours. Preheat the grill to 200 degrees Celsius (400 degrees Fahrenheit). Remove the pieces of meat from the marinade and place them on 3-4 skewers. Grill the skewers, rotating them every 4 minutes. After 25-30 minutes, they should be lightly browned and can be removed from the grill—done. Enjoy!