Skewers of pork neck of "Classical"

Description

I think this barbecue is not only Classic, but also the most versatile.

Ingredients

Cooking

The meat is bathed and dry with paper towel. Then cut it into large pieces.

Onion peel and cut into half rings.

Pieces of meat put in a container sprinkling each layer with onion rings, salt and spices.

Add wine vinegar and good parasivam.

Put the container with the skewers in the refrigerator and marinade for 5-6 hours, sometimes I alter.

For barbecue, I'll use skewers company "Forester" they are very durable and perfect for my large pieces of meat.

So strung meat on skewers. Do not use onion.

Fry skewers over charcoal until done, occasionally turning the skewers so the meat was evenly cooked and not burnt.

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