Pork neck 1 kg
Kiwi 3 pcs
Onion 1-2 pcs
Vegetable oil 3 tbsp. l.
Mineral sparkling water 1 stack.
Salt to taste
Pepper to taste
Greens and fresh vegetables (for serving)
Coarsely chop the meat, put in a bowl
Cut the onion into half rings and add to the meat, season with salt and pepper to taste.
Add the peeled and flat-cut kiwi. Mix. Close the bowl and let marinate for 2-4 hours.
Prepare coals in the grill. String the kebab on skewers.
Fry on the grill at a distance of 10-15 cm from the coals, turning over.
Serve with fresh vegetables and herbs.