Ingredients (for 8 meat skewers)

BBQ seasoning for pork:

• 3 tablespoons paprika powder, sweet
• 2 tablespoons salt
• 1 tbsp thyme, dried
• 1 tbsp oregano, dried
• 1 tbsp brown sugar
• 1 teaspoon garlic powder
• ½ tsp cayenne pepper
• 2 tsp black pepper, ground
• 1 tsp chopped rosemary, dried
  
  

For the BBQ spice Mix all the spices in a bowl and fill into a jar with a screw lid. The recipe can also be doubled at any time. This way, you'll have a stock for your next barbecue meat or skewers.

For the marinade:

• 3 tbsp BBQ spice (see above)
• Juice of ½ lemon
• 6 tablespoons oil
  

For the pork skewers:

• 1 kg pork neck
• 16 cherry tomatoes
• 2 large onions
• 8 wooden skewers (30 cm)
  
  

For the vegetables:

• 1 kg potatoes
• 6 colorful carrots
• 3-4 fresh sprigs of rosemary
• 4 spring onions
• 1 lemon
• 3 tablespoons oil
• Salt, pepper
  
  

Preferably the day before:

• water the wooden skewers
• Marinate the meat skewers
  
  

The Wooden skewers Soak in water for at least ½ hour, preferably overnight.

From the ingredients listed Marinade stir.

For the Meat skewers Pat the pork dry and cut into
Cut the onions into 3 cm cubes. Peel and quarter the onions. Wash the cherry tomatoes. Thread the pieces of meat onto the wooden skewers, alternating with the tomatoes and onion pieces. Brush with the seasoning oil, place on a plate, cover and chill for at least 1 hour, or overnight.

The next day (or after at least 1 hour):

Heat the Merklinger to approx. 200-220°C.

Wash, peel and slice the potatoes. Wash, peel and slice the carrots. Wash the lemon in hot water and cut into slices.

Place everything in a large dish or roasting tin, mix with the oil and season with salt and pepper. Mix the rosemary sprigs into the vegetables, place the dish directly on the firebrick in the Merklinger and bake for approx. 25-30 minutes.

During this time, wash and clean the spring onions and cut them diagonally into pieces.

Drain the meat skewers and grill on the barbecue grill over the flame until hot on all sides, then place on top of the vegetables.

Spread the spring onions in between and cook everything again on the firebrick for approx. 25-30 minutes. Remove and sprinkle with a little BBQ spice.

Depending on the season, the carrots can also be replaced with a bunch of green asparagus. To do this, wash the asparagus, peel the lower third, remove the woody ends and cut the spears into pieces approx. 6 cm long. Only cook the asparagus for the last 25-30 minutes.

Why should you water the wooden skewers?

• When heated, the water in the skewer evaporates and keeps the meat juicy.
• The meat can be pushed off the spit more easily later.
• The wooden skewers do not char.