Grilled živáňská skewers

Ingredients

• 1 kgboneless chicken thigh fillets
• 1 kgboneless pork neck, in one piece
• 400 gwhite pepper
• 500 gstreaky bacon
• 300 gonion
• to tastesea salt
• to tasteblack pepper
• to drizzleextra-virgin olive oil
• 100 gfull-fat mustard
• 30 ml (2 tablespoons)sweet paprika
• to tastefresh thyme
• 100 mlextra-virgin olive oil
• to serveroast potatoes
• to servecabbage salad
• to servespring onion

Instructions

1. 1

   Cut and thread

   Tenderise the meat and cut it into large cubes. Cut the pepper, bacon and onion into similarly sized pieces. Thread everything alternately onto skewers in this order: pepper, chicken, bacon, onion and pork, repeating until the ingredients are used up.

2. 2

   Season and grill

   Season the skewers with salt and pepper and drizzle with oil. Grill slowly, mostly over indirect heat, for about 2 hours.

3. 3

   Mix the coating

   Mix the mustard, paprika, chopped thyme and olive oil in a bowl. Brush this mixture over the skewers about 15 minutes before they are done, then cook until golden.

4. 4

   Serve the skewers

   Serve with roast potatoes and cabbage salad, sprinkled with sliced spring onion.

What are živáňská skewers?

Živáňská is a Slovak dish commonly made with meat and vegetables cooked together. This version puts chicken, pork, bacon, pepper and onion on skewers, making it handy for a barbecue.

The mix of meats gives each skewer a range of textures, while the mustard, paprika and thyme coating adds a savoury finish. Roast potatoes and cabbage salad make it a substantial grilled meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1998 calories, 142g protein, 26g carbs, 147g fat.

The meat and bacon provide most of the protein and fat, while the potatoes contribute most of the carbohydrate; the oil adds further fat. Balance the plate with a generous serving of cabbage salad and a moderate portion of potatoes.

Choosing and cutting the ingredients

Chicken and pork: cut both into large, similar-sized pieces so they can be threaded together and cook at a comparable pace. The recipe calls for pork neck in one piece and boneless chicken thigh fillets.

Vegetables and bacon: cut the pepper, onion and bacon into pieces roughly the same size as the meat. This helps the layers sit securely on the skewers.

Threading the skewers

Order: follow the sequence of pepper, chicken, bacon, onion and pork, repeating it along each skewer. Leave a little space between pieces rather than packing them tightly.

Handling: if using wooden skewers, soaking them before grilling can help prevent scorching. Keep the pieces secure so they do not turn or slip when you handle the skewers.

Managing the grill

Indirect heat: the method specifies slow grilling, mostly over indirect heat, for about 2 hours. Keep the skewers away from the hottest part of the grill and turn them as needed for even cooking.

Timing: the stated total time is 45 minutes, but the method gives a grilling time of about 2 hours. Allow for the longer method time and check that the meat is cooked through before serving.

When to add the coating

Mustard mixture: stir together the mustard, paprika, chopped thyme and measured olive oil. Brush it on about 15 minutes before the skewers are finished, as directed.

Finish: the coating should colour and cling to the meat without scorching. Keep the skewers over gentler heat during this final stage.

Serving the skewers

Sides: serve the skewers with roast potatoes and cabbage salad, which bring hearty and crisp elements to the plate. Scatter sliced spring onion over the top just before serving.

At the table: take care when removing meat from the skewers, as the pieces will be hot. Let them rest briefly while you bring out the sides.

Recipe notes & tips

• Cut all the pieces to a similar size so the skewers cook more evenly.
• Thread the ingredients in the specified order and leave a little room between pieces.
• Use mostly indirect heat for the slow grilling stage.
• Brush on the mustard mixture only for the final 15 minutes.
• Check that the thickest pieces of chicken and pork are cooked through before serving.

Variations

• More vegetables: add extra pieces of pepper and onion between the meat.
• Herb change: use chopped rosemary instead of thyme for a different aromatic note.
• Mustard choice: swap full-fat mustard for a coarser mustard if you prefer more texture.
• Skewer-free option: arrange the same ingredients in layers in a grill-safe tray and cook over indirect heat.
• Milder finish: use less sweet paprika in the mustard coating.

Common mistakes to avoid

• Uneven pieces: large differences in size can leave some meat undercooked while other pieces dry out; cut them evenly.
• Packed skewers: crowded pieces cook less evenly; leave a little space between them.
• Direct high heat: the outside can char before the meat cooks through; use mostly indirect heat.
• Coating too early: the mustard mixture may darken during the long cook; brush it on about 15 minutes before finishing.
• Relying on the listed total time: the method says about 2 hours of grilling; plan for that longer cook.

How to store

Refrigerate leftover meat and vegetables in a covered container within 2 hours of cooking and use within 3 days. Reheat until steaming hot throughout, or remove the ingredients from the skewers and warm them in a covered pan or oven.

Frequently asked questions