Spicy barbecue shish kebab

INGREDIENTS: • pork neck - 2 kilograms • onion - 500 grams • salt • crushed pepper • dry white wine - 200 milliliters Butter for the crust: • paprika - 10 grams • garlic - 3 cloves • coriander - 5 grams • thyme - 1 gram • rosemary - 1 gram • sunflower oil - 100 grams (pour hot oil) • lavash - 1 piece Tomato sauce: • tomato paste - 190 grams • bell pepper - 50 grams • garlic - 2 cloves (7 grams) • red adjika - 5 grams (half a teaspoon) • hops-suneli - 3 grams • parsley - 50 grams • salt - 7 grams • sugar - 25 grams • boiling water - 175 grams - Mix everything in a blender