Barbecue Neck Cutlet

Dry the neck chops. Stir a marinade from oil, sangrita picante, sherry, the crushed garlic clove, season with freshly ground pepper as well as the herbs and brush the neck chops well with it. Leave to marinate for a few hours, preferably in the morning if you plan to grill in the evening. Before grilling, drain the chops well and roast on the hot broiler for about 5-7 minutes on each side. Season with salt before serving. It tastes especially spicy if you throw a few sprigs of thyme into the embers while grilling. Serve with grilled onions and white bread.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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