Name: Authentic Schwenkbraten (German BBQ Pork Steaks)
Prep time: 10 min
Cook time: 10 min
Total time: 1460 min
Ingredients: 4 pork neck steaks (about 200 g/ ½ lb each. You can substitute the pork neck steaks, with pork chop or pork loin steaks. ); 1/2 cup vegetable oil; 2 large onions; 3 garlic cloves; 5 juniper berries; 1 tbsp German mustard (or substitute with Dijon Mustard ); 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp smoked paprika powder; 1 tsp cayenne pepper; 1 tsp salt; 1/2 tsp black pepper

Jump to Recipe

Schwenkbraten, Germany's famous marinated pork steaks, are the ultimate comfort food that transforms any backyard gathering into an authentic German feast.

The first thing that hits you as you weave through the bustling Christmas Market isn't the twinkling lights or the cheerful carols-it's the intoxicating aroma of marinated pork sizzling over glowing coals.

You follow your nose to a vendor tending a peculiar swinging grill, the "Schwenkgrill," where thick pork steaks dance back and forth over the flames.

The smoky sweetness of the marinade mingles with hints of garlic and herbs, creating a scent so irresistible that you find yourself ordering before you've even seen the menu. This was my first encounter with Schwenkbraten-Germany's most beloved grilled pork steak.

Schwenkbraten on a plate. Next to the meat is some german potato sala and lettuce. The Picture is on a wooden surface. — Schwenkbraten with German Potato Salad and Lettuce

What is a Schwenkbraten

Schwenkbraten-translates as "swinging roast"-and it's pure culinary magic from Germany's Saarland region in the southwest.

The genius lies in the Schwenkgrill itself: a suspended grill that swings gently back and forth over glowing coals, ensuring every inch of meat gets kissed by the flames.

But the real mystery is in the marinade. Ask any German family for their Schwenkbraten recipe, and you'll get a different answer every time-some swear by beer-based marinades, others guard their blend of herbs and spices like state secrets.

What started as a regional specialty has conquered Germany's food scene. You will find these tender pork chops at Christmas Markets, festivals, and they are also popular street food. The intoxicating smell of the marinated roasted meat and the anticipation of biting into one of these spiced steaks topped with fried onions make it an experience for all the senses.

A large Schenkgrill with Schwenkbraten Steaks at a German Christmas Market

What is a Schwenkgrill?

Meet the Schwenkgrill-Germany's answer to perfectly grilled meat. This ingenious tripod contraption suspends a grill plate that swings rhythmically over glowing coals, ensuring every piece of meat gets evenly kissed by the flames. The name says it all: "schwenken" means "to swing" in German.

Here's where it gets delightfully confusing-everything's a "Schwenker." The grill? Schwenker. The person operating it? Also a Schwenker. Sometimes even the meat itself gets called a Schwenker. It's like a delicious German tongue-twister.

Born from necessity in 1950s Saarland, these grills emerged when steel workers brought home scrap metal and crafted their own backyard masterpieces. The traditional recipe demands three sacred Bs: bread, beer (preferably local Saarland brew), and beechwood for that signature smoky punch. (Though coal works just fine if you're not a purist.)

But here's a plot twist-some say this wasn't a German invention at all. Jewel traders from nearby Idar-Oberstein claim they discovered similar swinging grills used by Brazilian Gauchos and brought the concept home. Whether it's German ingenuity or South American inspiration, one thing's certain: the results are absolutely delicious.

On a bbq you can see three pork steaks, one pork belly skewer and onions in a foil.

What is the difference between Idar-Obersteiner Schwenkbraten and Saarländer Schwenkbraten?

The main difference is that in Idar-Oberstein the pork is marinated simply with onion, salt and pepper. The Saarländer Schwenkbraten is marinated with a lot of different herbs and spices.

Essential Ingredients:

For the detailed instructions and exact measurements, please jump to the printable recipe card

Which cut of meat to use for Schwenkbraten?

Pork neck steaks are the gold standard for authentic Schwenkbraten-their higher fat content delivers maximum flavor and juiciness. If you can't find neck steaks, pork collar works beautifully too. Pork chops or loin steaks will do in a pinch, though they're leaner and require more careful grilling to avoid drying out.

The Magic Schwenk Steak Marinade

The magic happens in the marinade, where vegetable oil meets aromatic onions, garlic, and juniper berries (affiliate link)-the secret ingredient that gives Schwenkbraten its distinctive flavor. German mustard (affiliate link) adds tang, while dried thyme, oregano, and smoked paprika create the herb base. A pinch of cayenne pepper brings gentle heat, balanced with salt and black pepper. This aromatic blend transforms ordinary pork into something extraordinary

Schwenkbraten Recipe Steps

Peel and slice the onions finely.
Peel the garlic cloves and crush them.
Crush the juniper berries (affiliate link) with a pestle and mortar or use another heavy item.
Assemble the remaining ingredients for the marinade and place them in a large shallow bowl. With a spoon, stir the ingredients to achieve a smooth mixture.
Add the pork steaks to the bowl and rub the marinade in. Store the marinated pork steaks in an airtight container in the fridge. (I like to keep them in a zip-lock bag to ensure the pork steaks are fully covered in the marinade.)
Leave to marinate for at least 24-48 hours. Remove the meat from the fridge at least 1 hour before grilling.
Oil your grill plate before making the fire.
With the back of a spoon, remove the onions from the pork steaks. You can fry them in a pan on the stove or place them in foil to cook over the BBQ.
Grill each steak for about 10-15 minutes (the exact cooking time depends on the thickness of the steak and the heat of the grill).

No Grill? No Problem! Alternative Cooking Methods

Prepare your marinated pork steak in a frying pan.

It's not always convenient to fire up the BBQ. Of course, you can prepare this dish in a frying pan as well. It might miss the smoky flavor of grilled meat, but it will still be delicious. Since the Schwenkbraten marinade already contains oil, you can fry on medium heat for 10 minutes on each side.

Prepare the Schwenkbraten in an oven.

You can also prepare your Schwenkbraten in an oven. Preheat your oven to 356°F (180°C). Place your marinated pork steaks on a baking tray and bake for approximately 40 minutes.

Serve it the German Way

The classic way to serve Schwenkbraten is simple yet perfect-nestled in a crusty white roll with those caramelized onions you saved from the marinade and a generous smear of German mustard (affiliate link).This is exactly how you'll find it served at bustling Christmas markets and summer festivals across Germany, where vendors hand you this incredible pork steak sandwich wrapped in paper while it's still sizzling hot.

For the full street food experience, ask for extras like creamy garlic sauce or tangy Krautsalat (German cabbage salad) tucked inside your sandwich

If you're going the sit-down route, serve your Schwenkbraten alongside crusty white bread and a refreshing side salad. Here are some typical German BBQ salads that pair beautifully: