VINEYARD KEBAB
Ingredients:
- 25 pieces of pork neck
- 15 pieces of beef neck or butt
- 0.5 kg of bacon
- 3 onions
- 3 peppers
- Salt, pepper, ground red paprika
- Potatoes
Preparation: Cut the meat into finger-thick pieces, season with salt, pepper, and ground red paprika, and let it marinate for at least 24 hours. On a spit, alternate pieces of pork, bacon, onion, and beef, repeating until all the meat is used. To prevent the meat from rotating on the spit, pierce the bacon skin every ten centimeters. Wrap the meat on the spit with pork or veal caul (fine lamb) and tie it with string. If you don’t have caul, parchment paper or aluminum foil can be used. Roast it by turning slowly over a moderate fire, depending on the size of the spit, until the meat is done. Remove from the spit, slice, and serve hot.
Boil the potatoes and, towards the end of roasting, place them in a tray where you’ve collected the drippings from the roasting. Mix and roast briefly on the fire.
Of course, alongside this vineyard kebab, it is expected that you serve other vineyard products, especially those that will quench your guests’ thirst, as you have already taken care of their hunger. We recommend serving Slavonian Graševina.
