Mayonnaise-Marinated Pork Shish Kebab

The most delicious, juicy, soft — a holiday every day! Shish kebab in mayonnaise and pork onions is perhaps the most affordable and easiest to marinate. It turns out very tender, and spices and ground peppers add a spicy note. Gather your family and friends for a picnic and treat them to excellent barbecue!
cook time: 5h
Zoe Kendrick
Mayonnaise-Marinated Pork Shish Kebab

Nutrition Facts (per serving)

266
Calories
23g
Fat
1g
Carbs
14g
Protein

Ingredients (8 portions)

Basic:

Onion (large) 2 pc
Salt to taste
Pork 2500 g
Dry spices (for kebabs) to taste
Mayonnaise 150 g
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
How to make shish kebab in marinade with mayonnaise? Prepare all the necessary products according to the list. What kind of meat is best to use? The main and, perhaps, important point is that the meat must be fresh, something that has not been frozen. Pork neck is ideal for barbecue; it is moderately fatty and the kebab from it turns out soft and juicy.

Step 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, it will be difficult to fry the kebab as mayonnaise on coals begins to burn very quickly. If the pieces are made too small, then the finished meat risks turning out dry.

Step 3

Step 3
I usually make the approximate size of the pieces 4-5 cm (about the size of a child’s fist).

Step 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 ready-made barbecue seasoning. Be careful with salt, mayonnaise itself is salty, so add salt gradually so as not to end up with too salty marinade.

Step 5

Step 5
Mix everything very well until the salt dissolves.

Step 6

Step 6
Peel the onion and cut into rings. Press the rings with your hands so that the onion releases its juice. Place the onions and meat in a deep bowl or pan.

Step 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.

Step 8

Step 8
Add mayonnaise marinade and mix thoroughly again. Cover the kebab with cling film and put it in the refrigerator for several hours. I usually leave it on overnight.

Step 9

Step 9
Light the wood or coals in the grill and wait until they burn out.

Step 10

Step 10
At this time, thread the meat onto skewers. You shouldn’t make the pieces too close to each other, as this will take longer for the meat to reach readiness.

Step 11

Step 11
Place the kebab on the grill.

Step 12

Step 12
Keep an eye on the barbecue and barbecue all the time. Meat marinated in mayonnaise begins to burn quickly in high heat.

Step 13

Step 13
Wait until the pieces are covered with a golden color, then move some of the coals to the side using a poker or spatula and fry the kebab until cooked over low coals. Due to the fact that each piece is, as it were, “sealed” in the intense heat at the beginning of cooking, the kebab inside remains as juicy and tender as possible.

Step 14

Step 14
Remove the finished kebab from the grill and serve while it’s still hot!

Additional rubrics

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