Shish kebab in marinade with mayonnaise and pork onion

Step-by-step cooking

1. Step 1:

   

   How to make a shish kebab in a marinade with mayonnaise? Prepare all the necessary products according to the list. Which meat is better to use? The main and, perhaps, important point is that the meat should be fresh, the one that has not been frozen. Pork neck is ideal for shish kebabs, it is moderately fatty and the shish kebab from it turns out soft and juicy.

2. Step 2:

   

   Rinse the meat under running cold water, dry with napkins and cut into medium-sized pieces. If the pieces are made very large, then it will be difficult to fry the shish kebab as mayonnaise on coals begins to burn very quickly. If the pieces are made too small, then the finished meat risks getting dry.

3. Step 3:

   

   The approximate size of the pieces I usually make 4-5 cm. (with a child's fist).

4. Step 4:

   

   Prepare the marinade. In a deep container, mix mayonnaise, ground peppers and a little salt. For the marinade, it is better to use homemade mayonnaise. I also add a ready-made seasoning for shish kebab. Be careful with salt, mayonnaise itself is salty, and therefore add salt gradually so as not to end up with too salty marinade.

5. Step 5:

   

   Mix everything very well until the salt dissolves.

6. Step 6:

   

   Peel the onion and cut into rings. Remember the rings with your hands so that the onion will let the juice. Put the onion and meat in a deep bowl or saucepan.

7. Step 7:

   

   Mix thoroughly, squeezing the onion with your hands so that the pieces of meat are as much as possible in the onion juice.

9. Step 8:

   

   Add the mayonnaise marinade and mix thoroughly again. Cover the kebab with plastic wrap and put it in the refrigerator for a few hours. I usually leave it overnight.

10. Step 9:

    

    Light the firewood or coals in the grill, wait until they burn out.

11. Step 10:

    

    At this time, put the meat on a skewer. It is not necessary to make pieces too tightly to each other, so the meat will take longer to reach readiness.

12. Step 11:

    

    Put the shish kebab on the grill.

13. Step 12:

    

    Watch the barbecue and barbecue constantly. Meat marinated in mayonnaise begins to burn quickly in high heat.

14. Step 13:

    

    Wait until the pieces are covered with a golden color, then move some of the coals aside with a poker or spatula and fry the shish kebab until cooked on low coals. Due to the fact that each piece is, as it were, "sealed" in high heat at the beginning of cooking, inside the kebab remains as juicy and tender as possible.

15. Step 14:

    

    Remove the finished shish kebab from the grill and serve until it cools down!