How to soak a kebab to make the meat tender? What ingredients to add to the marinade and which ones to discard? What recipes are fun and not time-consuming? Read everything about proper pickling in this review.
Recipe content:
- Cooking secrets
- Ingredients
- Step by step cooking
- Video recipe
Pork kebab is an amazing dish. First, almost always and everyone succeeds. Secondly, during the cooking process, part of the harmful fat is lost, and once on the table, all the usefulness is preserved. Thirdly, it is juicy, because there is more fat in pork than in beef or chicken. And, fourthly, a kebab marinated in mayonnaise always turns out to be tender, similar to a soufflé. Because mayonnaise prevents the meat from drying out during frying. Of course, in order to learn how to cook a barbecue correctly, you need to improve your whole life. But I will tell you such a simple recipe according to which the kebab is guaranteed to turn out delicious.
Secrets of cooking pork barbecue marinated in mayonnaise
- There are some secrets in the preparation of this dish that I will gladly share with you. If you do not eat mayonnaise, then vinegar can be substituted. Since pork is probably the only type of meat that can be freely marinated with vinegar. Its fibers have a special structure, so you do not risk getting tough meat on the way out. In addition, pickling in vinegar can be much faster, in just 3 hours when infused at room temperature, and the kebab can be sent to the fire.
- Pork is a rather fatty product, so do not use additional oils in the marinade. The task of the oil is to "seal" the pieces, creating a crust on them, which will keep the juice inside. But in this case, this function will be performed by the fat on the pieces and the mayonnaise marinade.
- In order for the meat to marinate qualitatively, it must be given time to saturate with the components of the marinade. For pork, this period is at least 12 hours in the refrigerator. Quick pickling methods will not give a similar result.
- Caloric content per 100 g - 254 kcal.
- Servings - 6
- Cooking time - 30 minutes - cook, 12 hours - marinate, 30 minutes - bake
Ingredients:
- Pork - 2.5 kg
- Onions - 800 g
- Mayonnaise - 500 ml
- Bay leaves - 10-12 pcs.
- Salt - 2 tablespoons or to taste
- Ground black pepper - 1 tsp or to taste
Cooking pork skewers marinated in mayonnaise
1. Wash the meat under running water and wipe dry with a paper towel. I recommend not cutting off the fat, then the kebab will turn out to be more juicy. But if you are not a supporter of fatty foods, then you can remove it a little. Then cut the meat into 5 cm pieces.
2. Peel the onion, rinse and cut into rings about 1 cm thick.
3. Select a marinating container in which to place the prepared meat and onions.
4. Pour mayonnaise into the food, put bay leaf and season with black pepper. Do not add salt to the marinade, it promotes the release of juice, from which the kebab will not be so juicy.
5. Stir the food well and leave to marinate in a cool place for 12 hours. If the marinating time needs to be shortened, then leave the kebab at room temperature.
6. When the meat is ready to roast, skewer it. Do this by alternating between pieces of meat and onions. Also try to keep the pieces tightly against each other and there is no distance between them. Now season the meat on the skewers with salt.
7. Make a fire and wait until the coals form with good heat. Put on the skewer to grill and watch out for flames. If "tongues" of fire appear, then sprinkle them with the brine left over from pickling. Turn the skewer several times while grilling to ensure the meat is evenly cooked. Barbecue is usually fried for half an hour. Check its readiness with a knife cut - red liquid oozes, fry more, white - ready Serve hot with any sauce, for example, with garlic, tomato or cheese.
See also a video recipe on how to cook a juicy shish kebab with mayonnaise.
