Pork Kebab in the Oven

Crush the allspice berries in a mortar. Add adjika, smoked paprika and salt.

Pour about 1/3 cup of vegetable oil and mix the marinade well with a fork.

Cut the pork neck into pieces of 3–4 cm. Make sure the pieces are the same size — this way the skewers will be cooked evenly.

Add marinade to the meat and mix well with your hands so that the spices are evenly distributed.

Slice the onion into thin rings. Place it in a large bowl and crush it firmly with your hands to release the juice.

Transfer the meat to the onion. Squeeze the lemon juice and chop the remaining zest into pieces, add to the bowl.

Mix the meat with onion and lemon. Leave to marinate in the refrigerator for at least 4 hours, preferably overnight.

Prepare wooden skewers by soaking them in water beforehand to prevent them from burning. You can also use metal barbecue skewers.

Clean the meat from marinade residue. Thread the pieces onto skewers, leaving empty space on the sides.

The skewers should be long enough to be placed on the edges of the baking dish.

Remove the lemon pieces from the marinade. Squeeze the onion with your hands, drain the juice and transfer the onion to a baking dish.

Place the skewers with meat threaded on them over the onions in the form.

Preheat the oven to 240 degrees (or higher if possible). Place the pan with onions and skewers in the oven for approximately 30 minutes.

To simulate grilling over an open flame, turn the skewers every 10 minutes, at least twice in half an hour.

Remove the baking sheet from the oven. Lift the skewers above the onions by resting the edges of the skewers on the sides of the pan to create a grilling effect.

Brush the skewers with vegetable oil. Return the pan to the oven for another 7–10 minutes. If you have a grill function, turn it on.

Remove the skewers from the oven. Serve with baked onions, fresh herbs, green onions, cucumbers and tomatoes.