Cut the pork neck into 3 – 4 cm cubes. Cut 3 of the onions into rings. Mix the paprika, marjoram, oregano and juniper berries together in a small bowl.
Spread a layer of meat loosely on the bottom of a large pot. Generously salt, pepper, season with the prepared spice mixture, add a bay leaf and onion rings on top. Then again a layer of meat, spices, onions – until the meat is all.
Add about 300 ml of lukewarm water and a dash of vinegar to 1 glass (it’s best to taste it briefly, it only needs to be slightly acidic). Pour the vinegar water over the meat and then massage everything really well (about 5 minutes until the juice comes out of the meat). Marinate in this marinade in refrigerator for at least 3 days.
On the day of grilling, cut the remaining onions in half. Cut eggplants, zucchini and peppers into approx. 3 – 4 cm cubes and put them alternately with the meat on large sturdy skewers.
Please do not cut the vegetables too small, otherwise they will burn before the meat is cooked. Grill on the grill, turning constantly, until crispy brown. Of course, you can also prepare the shashlik without vegetables, but with it is a poem! It goes well with pita bread, tzatziki or …
