Cut the washed and dried pork meat into pieces. (Neck part is preferable).
Cut the onion into rings, squeeze it to let the juice flow.
Sprinkle the meat with salt and pepper to taste. (Do not forget that mayonnaise is also salty, so don't oversalt the dish). Usually, a little more than half a teaspoon of salt and two teaspoons of a mixture of peppers on a kilogram of pork are though.
Mix the meat with onions, mayonnaise, and mustard.
Cover the container with meat by a lid and let it brew for 4-5 hours in the kitchen. If the picnic is planned for the next day, it is better to send the meat to the refrigerator until the next day.
Bake meat on charcoal, (stringing tightly enough on skewers) until browned on all sides.
Cut the meat into small pieces, let it dry for about 10 minutes, then salt it and add seasoning. Cut the potatoes into circles.
Cut the meat into small pieces, let it dry for about 10 minutes, then salt it and add seasoning. Cut the potatoes into circles.
Cut the onion into rings. Cut the tomatoes into wedges. Cut the cheese into cubes.
Boil the chicken fillet in salted water until tender. Chill and cut into small pieces.
Cut the pita bread into squares and wrap a piece of ham and cheese in it. Fry on both sides in vegetable oil.
Cut the chicken breasts horizontally to make thin schnitzels. Soak them in lightly salted milk for at least 30 minutes, (or better for an hour). Dry the meat with a…
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