Quick & Tender Pork Kebabs with Onion-Mayo Marinade

Tender and juicy shashlik prepared according to a simple recipe! This aromatic and tender kebab in a simple and affordable marinade will become your favorite during the picnic season. The marinating time is very short, and the meat just melts in your mouth!
cook time: 24h
Noah Merrick
Quick & Tender Pork Kebabs with Onion-Mayo Marinade

Nutrition Facts (per serving)

262
Calories
22g
Fat
1g
Carbs
15g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Bulb onions 1 pc
Pork 2 kg
Mayonnaise 4 tbsp

Recipe instructions

Step 1

Step 1
Prepare all the necessary products. Of course, it is better to take fresh meat. See for yourself which parts you like best. Of course, pork neck is ideal for barbecue — it contains streaks of fat and the barbecue will not turn out dry. I have pork belly — I like fattier and juicier meat. Mayonnaise, of course, is best homemade — homemade. Store-bought mayonnaise is not at all good for the body.

Step 2

Step 2
Wash the meat well, cut into medium-sized pieces. Don’t make it too small, otherwise the kebab will turn out dry.

Step 3

Step 3
Peel the onion and cut into thin rings or half rings.

Step 4

Step 4
Place the chopped meat in a large marinating container, then the onion. Use your hands to let the onion release its juice.

Step 5

Step 5
Salt the meat. At this point, you can add your favorite herbs and seasonings to the marinade. Some people like garlic and allspice, while others like thyme and rosemary for a more aromatic option. Or maybe you like hops-suneli or smoked paprika.

Step 6

Step 6
Add mayonnaise. Of course, if you wish, you can replace mayonnaise with sour cream or yogurt, or even kefir.

Step 7

Step 7
Stir and let the kebab brew. Marinating time is from 2 hours to 2 days. The meat and onions should give off plenty of juice.

Step 8

Step 8
Light the wood. When frying shish kebab, the priority is, of course, birch firewood — it makes the meat more flavorful. Wait until the fire subsides and only hot coals remain. By the way, you can use factory-produced coal and simply heat store-bought coals.

Step 9

Step 9
The skewers also need to be washed well, then annealed directly on the grill. Thread pieces of meat onto skewers and cook on the grill. Be sure to turn frequently enough to prevent the meat from burning. Also, if you have very fatty meat, dripping fat from it can cause the flame to reignite. Keep an eye on this!

Step 10

Step 10
Serve the kebab directly on the skewers.

Step 11

Step 11
Or you can place the pieces of fried meat on a large platter or plate. Bon appetit!

Additional rubrics

Related recipes