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Pork skewers with vegetables

Pikantne Main Dishes Grilling Regional Cuisine of Poland 90 min Medium 45 wyświetleń ~50.07 PLN * - (0)
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Description

Pork skewers with vegetables are a classic, hearty dish for the grill or grill pan with a Polish twist: juicy pork neck marinated in buttermilk and spices, threaded with colorful bell peppers, onions, and mushrooms. The dish harmoniously combines the tenderness of the meat with the crunchiness of the vegetables; the buttermilk marinade tenderizes the meat fibers, while the addition of sweet and smoked paprika enhances its flavor. Perfect for family gatherings, bonfires, or Sunday dinner. Serve with buckwheat or roasted potatoes and fresh parsley. Visually appealing: colorful vegetables on long skewers, slightly caramelized edges of the meat, and an aromatic buttermilk glaze.

Ingredients Used

Ingredients (16)

Servings:
4
  • Pork neck 800 g
  • Red bell pepper 1.1 szt. (~200 g)
  • Yellow bell pepper 1.1 szt. (~200 g)
  • Onion 1 szt. (~150 g)
  • Mushrooms 300 g
  • Cherry tomato 200 g
  • Buttermilk 200 g
  • Rapeseed oil 30 g
  • Garlic 3 ząbki (~15 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 4 g
  • Thyme 2 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Smoked paprika 1 łyżeczka (~2 g)
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~50.07 PLN (12.52 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: in a large bowl, combine buttermilk (200 ml) with rapeseed oil (30 g), garlic pressed through a garlic press (15 g), sweet paprika (4 g), thyme (2 g), salt (3 g), and freshly ground pepper (1 g). If you are using honey (optional), add it now (30 g) and mix thoroughly until the ingredients are combined.

Use a large glass or plastic bowl and a kitchen spoon. If you don't have a garlic press, finely chop with a knife and crush with salt. Do not use a metal bowl for longer marinating (the acid from the buttermilk may react) — glass or plastic will be better.
2

Cut the pork neck: pat the meat dry with a paper towel, then cut it into cubes about 3 cm on each side. The cubes should be of equal size to ensure even cooking.

Use a sharp knife and a cutting board. Hold the knife close to the handle and cut with a steady motion towards yourself. Make sure to cut even pieces — different sizes will bake differently.
3

Place the chopped pork neck in a bowl with the prepared marinade. Mix the meat so that each piece is coated. Cover the bowl with plastic wrap and set it in the refrigerator for at least 2 hours, ideally for 6-8 hours or overnight. The marinade will tenderize the meat and add depth of flavor.

If you don't have time, even 30–60 minutes will improve the flavor, but longer marinating (up to 12 hours) will be best. Do not leave the meat in the marinade outside for more than 2 hours — keep it in the fridge.

Vegetables

4

Prepare the vegetables: cut the red bell pepper (200 g) and yellow bell pepper (200 g) in half, remove the seeds and cut into pieces the size of meat cubes (about 3x3 cm). Peel the onion (150 g) and cut it into thick quarters or rings; clean the mushrooms (300 g) with a damp cloth and leave them whole or cut them in half. Leave the cherry tomatoes (200 g) whole.

Use a sharp knife and a stable cutting board. If the vegetable pieces are of different sizes, adjust the meat while skewering so that each element is of similar size.

Stuffing

5

Thread the ingredients onto skewers: alternately thread a piece of pork neck, a piece of bell pepper, a piece of onion, a mushroom, and a tomato onto a wooden or metal stick. Leave a small space (about 2–3 mm) between the ingredients so that hot air can circulate around them. Prepare 8–10 skewers, depending on the length of the sticks and the thickness of the pieces.

If you are using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill. Use disposable gloves if you prefer not to touch raw meat.

Preparing the grill/pan

6

Preheat the grill to medium-high temperature (about 200–220°C) or heat a grill pan over high heat. If you are using a charcoal grill, wait until the briquettes are covered with gray ash. Before placing the skewers, grease the grill or pan with a little canola oil soaked on a piece of paper towel.

The best grill has holes at least 1 cm apart; if you are using small pieces, a grill pan will make it easier. Use a silicone brush or paper to grease — do not pour oil directly onto the grill.

Grilling

7

Place the skewers on a preheated grill or pan. Grill for about 10–12 minutes, turning every 2–3 minutes to evenly brown all sides. The skewers are ready when the meat has a nice brown color, is not raw in the middle, and reaches an internal temperature of at least 70°C. If you are using honey, brush it on the skewers during the last 2 minutes of grilling to avoid burning the honey.

Use tongs to turn the meat — do not use a fork, as it will release the juices. Check one piece of meat by cutting a larger chunk in the middle: it should be light pink to white (with no raw parts). A kitchen thermometer provides certainty (70°C for pork).

Additional seasoning

8

After removing the skewers from the grill, drizzle them with a little canola oil and check the flavor. If necessary, add more salt (the remaining 3 g of salt) and pepper. Optionally sprinkle with smoked paprika (2 g) if you want to enhance the smoky aroma.

Season sparingly: you can always add more salt, but you can't take it back. Sprinkling with smoked paprika just before serving will keep its aroma.

Serving

9

Transfer the skewers to a heated plate or board and wait 3 minutes before serving, so the juices distribute evenly in the meat. Sprinkle with fresh, finely chopped parsley (optional) and serve with buckwheat or roasted potatoes and sauerkraut as a winter touch.

Use a serving board or a large plate. Letting the meat rest for a few minutes before serving will enhance its juiciness. If serving with potatoes, place them in a separate dish to avoid softening the vegetables on the skewers.

Cleaning and Safety

10

After finishing grilling, disconnect the heat source or extinguish the fire. Wash the used boards and knives with hot soapy water, especially those that came into contact with raw meat. Soak the remaining tools and then wash them.

Be cautious with hot surfaces and tools. Keep raw meat away from ready-to-eat snacks to avoid cross-contamination.

Fun Fact

💡

Skewers (from the Turkish 'şiş' meaning skewer) are a concept known for centuries; in Poland, they gained popularity due to their simplicity of preparation and the ability to use local meats and vegetables. The buttermilk marinade is a traditional technique for tenderizing meat also used in Central European cuisines.

Best for

piknik grillowanie rodzinne ognisko weekendowy obiad

Tips

🍽️ Serving

Serve the skewers immediately after a short rest (3–5 minutes). Roasted buckwheat with butter, baked potatoes, or a fresh coleslaw made from pickled cabbage pairs perfectly with the skewers for a flavor contrast. For children, remove the spicy pieces of onion and serve smaller portions.

🥡 Storage

Store the cooked, cooled skewers in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet in an oven preheated to 180°C for 8–10 minutes or heat them on a grill pan. Do not freeze already cooked skewers more than once; raw meat with vegetables can be frozen before grilling for up to 3 months.

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