Recipe for: Country-style kebab with pork neck, grilled vegetables, and garlic-mayonnaise sauce - photo 1
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Recipe for: Country-style kebab with pork neck, grilled vegetables, and garlic-mayonnaise sauce

Spicy Main dishes Grilling 60 min Medium 0 views ~30.64 PLN * - (0)
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Description

Country-style kebab made from pork neck is a summer version of the classic kebab, where instead of frozen meat, we use juicy pork neck marinated in garlic, paprika, and oil, and fill it with freshly grilled vegetables (bell pepper, onion, zucchini, eggplant, tomato) and a creamy garlic-mayonnaise sauce. The dish is aromatic, with a distinct hint of smoked paprika and garlic, while also being fresh thanks to the green additions and lemon. Perfect for summer lunches and barbecue gatherings — serve with pita bread, extra pickles, and fresh parsley. The dish looks appetizing: golden slices of pork neck, colorful strips of grilled vegetables, and white sauce, all wrapped in soft pita bread.

Ingredients Used

Ingredients (19)

Servings:
4
  • Pork neck 800 g
  • Rapeseed oil 30 g
  • Garlic 9 clove (~45 g)
  • Red bell pepper 2.2 pcs (~400 g)
  • Onion 2 pcs (~300 g)
  • Zucchini 0.8 pcs (~200 g)
  • Eggplant 0.9 pcs (~300 g)
  • Tomato 2.5 pcs (~300 g)
  • Cucumber 0.5 pcs (~150 g)
  • Pita bread 6.7 pcs (~400 g)
  • Mayonnaise 150 g
  • Natural yogurt 100 g
  • Lemon 0.6 pcs (~50 g)
  • 🌿 Spices
  • Salt 8 g
  • Black pepper 8 pinch (~4 g)
  • Sweet paprika 10 g
  • Parsley 1 bunch (~30 g)
  • ✨ Optional
  • Papryczka chili 0.7 pcs (~10 g)
  • Pickled cucumber 1 pcs (~100 g)
💰 Estimated dish cost: ~30.64 PLN (7.66 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Marinade and meat preparation

1

Prepare the pork neck: if it is in one piece, cut it into slices about 1–1.5 cm thick (they grill more easily and cook through faster). Place the meat in a large bowl. Peel 6 cloves of garlic and crush them with the flat side of a knife, then finely chop or press through a garlic press. Add 30 g of rapeseed oil, 8 g of salt, 4 g of black pepper, and 10 g of sweet paprika. Mix the marinade with the meat thoroughly so that each slice is coated (use gloves or a spoon). Cover the bowl with plastic wrap and refrigerate for at least 30 minutes; if you have time, leave it for 2–3 hours - the meat will be more flavorful.

Ingredients: pork neck, Garlic, Rapeseed oil, Salt, Black pepper, sweet paprika
Use a large, non-aluminum bowl. If you're short on time, 30 minutes will suffice; a longer marinade (2–3 hours) will enhance the flavor. After taking it out of the fridge, remove the meat 20 minutes in advance so you don't put cold meat directly on the hot grill.

Preparing the vegetables

2

Wash the vegetables. Cut the red bell pepper in half, remove the seeds, and slice it into wide pieces. Peel the onion and cut it into thick slices (about 1 cm). Slice the zucchini and eggplant into pieces 0.7–1 cm thick. Cut the tomatoes in half or into thick slices. Slice the cucumber thinly for serving. Drizzle the vegetable slices with a little oil (you can spread it with a spoon or brush) and sprinkle lightly with salt — this will prevent sticking and help achieve nice grill marks.

Ingredients: Red bell pepper, Onion, Zucchini, Eggplant, Tomato, Cucumber
Use a cutting board and a sharp knife. Vegetables cut to the same thickness grill evenly. If the eggplant is bitter, you can sprinkle it with a little salt and let it sit for 10 minutes, then dry it with a paper towel.

Preparing the sauce

3

In a bowl, combine 150 g of mayonnaise with 100 g of natural yogurt, add 3 cloves of garlic (about 15 g) pressed through a garlic press, squeeze the juice from 1/2 lemon (about 25 g), and finely chopped parsley (about 15 g). Mix until you achieve a smooth, creamy sauce. Taste and season with a pinch of salt and pepper if needed. The sauce should be creamy, slightly tangy, and distinctly garlicky.

Ingredients: Mayonnaise, Natural yogurt, Garlic, Lemon, Parsley, Salt, Black pepper
Use a bowl and a spoon or whisk. If the sauce is too thick, add 1–2 tablespoons of water. If you prefer a stronger garlic flavor, add more garlic — just remember that the taste will intensify after cooling.

Preheating the grill

4

Preheat the grill (charcoal or gas) to medium-high heat — the grate should be very hot to achieve nice char marks. If you are using a grill pan, heat it on the stove over medium-high heat, lightly greasing the surface with oil.

Ingredients: Rapeseed oil
It is best to use a grill with both a lower and upper zone (direct and indirect heat). For the grill pan, use a silicone brush to grease it. Be careful of the fat from the pork neck, which can cause flames — have tongs on hand to move the meat to the cooler part of the grill.

Grilling meat

5

Place the pork neck slices on the hot grill directly over the heat source. Grill for 3–4 minutes on one side until a golden, slightly charred crust forms. Flip and grill for another 3–4 minutes. After grilling, move the meat to a cooler part of the grill and wait for 3–5 minutes to allow the juices to redistribute evenly. The meat is ready when the interior reaches a temperature of ~70°C or when cut, it is not raw and the juices run clear.

Ingredients: pork neck
Use tongs to turn the meat (not a fork — do not pierce it, as the juices will escape). The thickness of the slice affects the time — if the slices are thicker, extend the grilling by 1–2 minutes on each side and use the indirect zone.

Grilling vegetables

6

Arrange the vegetables on the grill: first the bell pepper and onion, which need about 6–8 minutes and a nice char; zucchini and eggplant grill for 3–4 minutes on each side; heat the tomato briefly, 1–2 minutes on the flesh side, so it doesn't fall apart completely. Turn the vegetables every 2–3 minutes until they are soft and slightly charred at the edges. After grilling, set the vegetables aside on a board and cut them into strips or pieces that make it easier to put into the pita.

Ingredients: Red bell pepper, Onion, Zucchini, Eggplant, Tomato, Rapeseed oil
Use tongs and a spatula. Don't add too many vegetables at once — leave space so the temperature doesn't drop. If the eggplant absorbs a lot of fat, drizzle it with a little oil beforehand.

Kebab assembly

7

Heat the pita bread briefly on the grill (15–30 seconds on each side) or in the oven until soft and flexible. Cut the pita not completely, creating a pocket or unfold it like a tortilla. Spread a spoonful of garlic-mayonnaise sauce inside. Add a few strips of grilled bell pepper, slices of onion, zucchini, and eggplant, then add slices of tomato and cucumber. On top, place 2–3 slices of pork neck (depending on size and appetite). Add pickled cucumber if using and finely chopped parsley. Drizzle with a little lemon juice.

Ingredients: Pita bread, Mayonnaise, Natural yogurt, Red bell pepper, Onion, Zucchini, Eggplant, Tomato, Cucumber, pork neck, Pickled cucumber, Parsley, Lemon
Use a spoon to spread the sauce and tongs to arrange the meat and vegetables. Don't overfill the pita — it's better to make more smaller portions than one that's too stuffed.

Serving

8

Serve the kebab hot, immediately after assembling. Season with additional garlic sauce to taste. On the plate, you can add lemon slices, extra herbs, and a bowl of pickles or a salad of young leaves. Enjoy the kebabs right away while the pita bread is still warm and crispy at the edges.

Ingredients: Pita bread, Mayonnaise, pork neck, Parsley, Lemon
Prepare boards or plates with paper towels next to them — the meat may drip slightly. You can wrap the kebab in kebab paper if you're serving it at a party.

Fun Fact

💡

Pork neck is traditionally used for country barbecues due to its marbling – the fat inside the meat ensures juiciness even under strong, direct heat.

Best for

letnie grillowanie obiad na szybko spotkanie ze znajomymi

Tips

🍽️ Serving

Serve the kebab with extra bowls of garlic sauce and pickles. For a flavor contrast, add a spoonful of mint yogurt sauce or a few slices of fresh chili pepper. You can serve it with a salad of young leaves and lemon olive oil.

🥡 Storage

Store meat, vegetables, and sauce separately in the refrigerator for up to 24 hours in airtight containers. Do not store the prepared kebab wrapped for more than 2 hours. To reheat the meat, use the oven at 160°C for 8–10 minutes or a grill rack to avoid drying out the meat. Store the sauce for up to 3 days.

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