Cut the meat into bite-sized pieces (approx. 3 cm x 3 cm).
Peel the onions and cut into half rings.
Mix the buttermilk with the shashlik seasoning in a large saucepan.
Add the neck meat with the onions.
Mix everything well.
Place the meat in the fridge and leave to marinate overnight.
Drag the shish kebab onto metal skewers.
Heat the charcoal grill and grill the shish kebab for about 20 minutes, turning the skewers from time to time to ensure evenness To preserve the roasted aromas on the meat.
The shish kebab can be served with marinated onions in vinegar.
