Pork Shish Kebab in Onion-Mayonnaise Marinade

Cooking method

1. Step 1:

   

   Gather your ingredients. The fresher the meat, the better. Choose whichever cut you like—pork neck is ideal for shish kebab, since the marbling of fat keeps it from drying out. I used pork belly here; I like my meat fattier and juicier. Homemade mayonnaise is best if you can make your own.

2. Step 2:

   

   Rinse the meat well and cut it into medium-sized pieces. Don't cut them too small, or the kebab will come out dry.

3. Step 3:

   

   Peel the onion and cut it into thin rings or half-rings.

4. Step 4:

   

   Put the cut meat in a large container, then add the onion. Scrunch everything together with your hands so the onion releases its juice.

5. Step 5:

   

   Season the meat with salt. At this point, add your favorite herbs and spices to the marinade. Some like garlic and allspice; others prefer something more aromatic, like thyme and rosemary. Or maybe you like khmeli-suneli or smoked paprika.

6. Step 6:

   

   Add the mayonnaise. You can swap it for sour cream, yogurt, or even kefir if you prefer.

7. Step 7:

   

   Mix well and let the kebab marinate—anywhere from 2 hours to 2 days. The meat and onion should release plenty of juice.

8. Step 8:

   

   Build your fire. Birch wood is best for grilling shish kebab—it makes the meat more aromatic. Wait until the flames die down and you're left with glowing coals. You can also just heat up store-bought charcoal.

9. Step 9:

   

   Rinse the skewers well and heat them over the coals. Thread the meat onto the skewers and set them over the fire. Turn them often so the meat doesn't burn. If your meat is very fatty, dripping fat can cause flare-ups—keep an eye on it!

10. Step 10:

    

    Serve the kebab right on the skewers.

11. Step 11:

    

    Or pile the grilled pieces onto a big platter. Enjoy!