You will need: Celtic bowl / Spacer grid
Working hours: 20 minutes
Barbecue time: ca. 25-30 minutes

Preheating: approx. 15 minutes
Top heat: approx. 200-230°C

Ingredients

(for 4-6 skewers)

• 1 kg pork neck
• Salt

For the marinade:

• 2 tbsp tomato puree
• 2 tbsp soy sauce
• 3 tbsp white wine vinegar
• 1 tbsp paprika powder
• 8 tablespoons honey
• 3 tablespoons cooking oil
• 1 tbsp cornflour
• ½ tsp cayenne pepper

In addition:

• 25 g leek, finely chopped
• 3-4 cloves of garlic, finely chopped
• 1 chili, finely chopped

Cut the meat into large cubes, place in a bowl and season with salt.

For the marinade:
Stir the tomato purée in a bowl with 100 ml water until smooth.

Stir in all the other ingredients and add to the meat. Mix everything together thoroughly, cover and marinate in the fridge for at least 1 hour, preferably overnight.

Tip:
If you are using wooden skewers, soak the skewers for 1 hour before skewering the pieces of meat.


Heat the BOBBY to approx. 200-230°C.
Heat the Celtic dish and the spacer rack on top of it in the oven.

Thread the pieces of meat onto skewers and sprinkle all over with the mixture of finely chopped leek, garlic and chili.

Grill the skewers on the hot grid for approx. 25-30 minutes. Turn once after half the grilling time.

Tip:
There's even room for more skewers in your bobby!
You can therefore conveniently grill your side dishes with the meat skewers in the Bobby.

How about potatoes wrapped in bacon or colorful vegetable skewers?