Pork Neck Skewers in Onion Marinade

Name: Pork Neck Skewers in Onion Marinade
Total time: 60 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Pork neck — 250 g; Onions — 80 g; Salt — 3 g; Ground black pepper — 0.5 g; Ground coriander — 0.5 g; Sunflower oil — 5 ml

Juicy pork neck chunks marinated in onions, salt, and pepper, then grilled over charcoal. Best marinated overnight for maximum flavor.

Time: 60 min
Serving: 748 kcal
Ingredients: ≈ $2.19
Protein: 41 g

High protein Hearty

Ingredients

1 Pork neckpack 700 g ≈ $5.77 250 g
2 Onions≈ $1.60 per kg 80 g
3 Salt 3 g
4 Ground black pepper to taste
5 Ground coriander to taste
6 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Cut the pork¹ neck into 4×4 cm cubes—smaller pieces dry out, larger ones won’t cook through.
Slice the onion² into rings, season with salt, and mash by hand until it releases juice; add black pepper and ground coriander.
Mix the pork¹ with the onions², drizzle with oil, cover, and refrigerate for at least 4 hours—overnight is ideal.
Thread the meat tightly onto skewers, leaving out the onions² (they’ll burn); let the meat sit at room temperature for 20 minutes before grilling.
Grill over hot coals without direct flame for 15–20 minutes, turning every 3–4 minutes; it’s done when the juices run clear from a small cut.
Remove from skewers and serve with the onion² marinade, fresh herbs, and warm flatbread.

Tips

Why it works: Mash the onions by hand to break their cells and release juice, which tenderizes the pork and carries the seasoning deep into the meat. Skip this, and the marinade stays on the surface.
Substitutions: Replace coriander with 0.5 tsp dried thyme for a similar earthy note. Use olive oil instead of sunflower if you prefer a milder flavor.
Common mistakes: Overcooking turns the meat dry and grayish inside; check doneness by cutting into a piece. Juices should run clear, not pink or cloudy.
Storing and reheating: Eat within 2 days. Reheat in a dry pan over medium heat for 3–4 minutes, basting with marinade. Freezing isn’t recommended. Texture becomes mushy.
Serve with: Pair with a simple cucumber-yogurt salad and spiced tea for a balanced, filling dinner. Works well for gatherings where grilling is the main event.

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Nutrition

Per serving and share of 2000 kcal

Calories	748 kcal	37%
Protein	41 g	55%
Fat	60 g	86%
Carbs	7 g	3%
Per 100 g	221 kcal

Cost

≈ $2.19per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), August 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is pork neck.