Ingredients:

- 300g pork (shoulder, neck)
- 3 medium onions
- 2 fresh peppers
- 10 medium champignons
- 150g smoked bacon
- ¼ glass oil
- 3-4 tbsp. soya sauce
- 2 tbsp. Tarsmak piri-piri sauce
- marjoram, granulated garlic to season

Preparation:
Cut the meat, bacon and pepper into pieces and the onions into eights. Leave the champignons uncut. Thread all the ingredients alternately onto skewers. Prepare a suspension of the oil, soya sauce, the Tarsmak piri-piri sauce and spices, then drizzle the skewers thoroughly with the suspension and leave them in a fridge for minimum 2 hours. Chargrill the skewers for approximately 20 minutes, turning them over from time to time.

Enjoy your meal!