Pork skewers on the vine

I present to your attention a classic pork kebab in an ordinary marinade of salt, pepper and onion.

Ingredients

• Pork neck - 2 kg
• Onion - 1 kg
• Pepper freshly ground
• Salt

Directions

1. We start cooking by marinating the kebab in the most classic marinade. To do this, cut 2 kg of pork neck into pieces about 5x5 cm in size.
2. 1 kg of onion cut into rings of arbitrary size. It doesn't make much sense to do it carefully. Transfer the onion to a deep glass bowl. Add salt so that the onion releases its juice better. Then mix the onion with salt. We do this until the onion turns into mush.
3. After that, put the meat in a bowl with onions and salt. Season it with freshly ground pepper. And mix the contents of the bowl well.
4. In this form, leave the meat to marinate for 2 hours in a cool place.
5. After 2 hours, we kindle the coals in the grill.
6. Thread meat onto skewers. Do not rush to spread the barbecue on hot coals. The optimal temperature for starting barbecue is when you can hold your hand over the coals for 6 seconds at the height at which the barbecue will be fried.
7. We fry the kebab for 10-15 minutes.
8. When the kebab is covered with a delicious crust, the climax of the whole recipe comes - this is the use of grapevine.
9. We spread the skewers with barbecue and spread the branches of the vine on the coals. I advise you not to lay out too much so that they do not catch fire. They also smoke great, so start with a small amount, it will probably be enough.
10. Fry the shish kebab for about 5 minutes in the fragrant smoke from the smoldering vine. Then remove the barbecue from the coals and serve to the table!
11. Enjoy your meal!