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Shish kebab in marinade with mayonnaise and pork onion

Pork Shashlik in Mayonnaise-Onion Marinade

Wonderfully tasty, juicy, tender — a feast any day! Pork shashlik marinated in mayonnaise and onion is probably the easiest and most accessible kind to marinate. It comes out very tender, and the spices and ground peppers add a savory kick. Gather your family and friends for a cookout and treat them to fantastic skewers!

Pearl

Recipe author

Shish kebab in marinade with mayonnaise and pork onion

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Composition / ingredients

Servings:

Pork

2500

Mayonnaise

150

Onion (large)

Salt

Ground pepper blend

Dry spices (for kebabs)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 14 g

Fats 61 % 23 g

Carbohydrates 3 % 1 g

266 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make shashlik in a mayonnaise marinade? Gather all your ingredients. Which meat is best? The key point is that it should be fresh and never frozen. Pork neck (shoulder butt) is ideal — it's nicely fatty, so the shashlik turns out soft and juicy.
Step 2:

Rinse the meat under cold running water, pat it dry, and cut it into medium pieces. Too large and it'll be hard to cook through, since the mayonnaise starts to scorch quickly over coals; too small and the finished meat risks coming out dry.
Step 3:

I usually cut the pieces to about 1½–2 inches (4–5 cm) — roughly the size of a child's fist.
Step 4:

Make the marinade. In a deep bowl, mix the mayonnaise, ground peppers, and a little salt. Homemade mayonnaise is best. I also add a store-bought kebab seasoning. Go easy on the salt — mayonnaise is already salty, so add it gradually to avoid an over-salted marinade.
Step 5:

Mix everything well until the salt dissolves.
Step 6:

Peel the onion and cut it into rings. Scrunch the rings with your hands to release the juice. Put the onion and meat in a deep bowl or pot.
Step 7:

Mix thoroughly, squeezing the onion by hand so the meat gets well coated in onion juice.
Step 8:

Add the mayonnaise marinade and mix well again. Cover with plastic wrap and refrigerate for a few hours — I usually leave it overnight.
Step 9:

Light the wood or charcoal in the grill and wait until it burns down to coals.
Step 10:

Meanwhile, thread the meat onto skewers. Don't pack the pieces too tightly, or the meat will take longer to cook through.
Step 11:

Set the skewers over the coals.
Step 12:

Keep a constant eye on the coals and the meat. Mayonnaise-marinated meat scorches fast over high heat.
Step 13:

Once the pieces turn golden, rake some of the coals aside with a poker or spatula and finish cooking the shashlik over the cooler coals. Searing each piece over high heat at the start "seals" it, keeping the inside as juicy and tender as possible.
Step 14:

Take the finished shashlik off the grill and serve it while it's still hot!

Meat marinated in mayonnaise comes out a bit richer than meat marinated with, say, tomatoes or lemon and onion. Serve the skewers with fresh vegetables and herbs. Thinly sliced raw onion pairs beautifully, and grilled vegetables are a great match too. This time I served the shashlik with fresh tomatoes and pepper strips charred on the grill. Enjoy!
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. If you're using a spice for the first time, keep in mind that some are especially easy to overdo — chili pepper, for one.
To keep onions from stinging your eyes, rinse the onion and knife in cold water. And to stop the cutting board from soaking up the smell, rub it with a lemon wedge before slicing.
Homemade mayonnaise is worth the effort — tastier and better for you. You can also use sour cream or plain yogurt as the dressing, on their own or blended with mayonnaise in any ratio, to cut the calories.