For most people, the word "barbecue" is associated with the smell of a fire, in the evening outdoors and a company of close friends. To make the meat surprisingly tender and juicy, and the shish kebab fully meet your expectations, try marinating it in mayonnaise.
It is necessary
-
- pork neck - 1 kg;
- mayonnaise - about 200-300 ml;
- onions - 3-5 pcs.;
- salt
- pepper.
Instructions
Step 1
Prepare the meat. Defrost it if necessary. It is better to take care of this in advance. Rinse the pork well, dry it slightly. Using a well-sharpened knife, cut the meat into equal small pieces (cubes with a side of 2 cm). Place the meat in a bowl.
Step 2
Season the meat with salt and pepper. Stir well and let sit for 10-15 minutes. Then add mayonnaise and mix thoroughly again. The mayonnaise should evenly cover all the pieces of the kebab, but at the same time it should not be too much so that the meat does not float in it.
Step 3
Peel the onion and cut into wide rings. Add the onion to the meat and mix gently. Cover the kebab with a lid and let it brew at room temperature for 1 hour. Then put the kebab in the refrigerator for 10-12 hours or leave it in the room for 3-4 hours.
Step 4
Place the kebabs on the skewers, alternating with the onion rings. Grill the meat over charcoal until tender. The readiness of the kebab can be determined by making an incision with a knife - the meat juice should be transparent. To prevent the meat from burning and stay juicy, periodically sprinkle it with water, wine, beer or kvass during frying and turn the skewers.
