Greek Sheet Pan Kontosouvli | Tender Marinated Pork Neck with Vegetables

Cut the pork neck into larger, bite-sized cubes of about 3-4 centimetres. In a bowl, mix together the extra virgin olive oil, freshly squeezed lemon juice and grated lemon zest, crushed garlic, Dijon mustard, oregano, thyme, salt, and ground black pepper.

Toss the meat cubes in the aromatic marinade so that every piece is evenly coated. Cover and let rest in the refrigerator for at least 30 minutes (or even overnight) so the acids tenderize the meat fibres and the seasonings penetrate deeply.

Preheat the oven to 200 °C (fan/convection). Core the red bell pepper and green pepper, then cut them into large squares about the same size as the meat. Peel the red onion and cut into thick wedges.