Shish kebab is a favorite meat dish for many. Of its various options, the classic of the genre is pork kebab. Today we will do its simple preparation.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pork shashlik is a truly nationwide traditional tasty dish that is cooked over a fire in the grill. Moreover, this dish is prepared for a variety of reasons, and for no reason it is also very relevant. Of the many options for marinating kebabs, mayonnaise is considered the classic and most popular. It perfectly softens meat and prevents it from drying out during cooking. Therefore, the shish kebab turns out to be tender, juicy and very tasty. If you have never used a mayonnaise marinade, then for sure, after cooking, you will appreciate the ease of preparation and an excellent result. Shish kebab with mayonnaise is obtained by absolutely everyone, and even by inexperienced cooks!
Note that it is equally important to pay special attention to the choice of meat. It should be fresh and soft, but by no means frozen. You can find out by poking it with your finger. If the piece is "worthy", then the finger will fit easily. As a rule, pork tenderloin, loin, neck, chops are chosen for barbecue. Sometimes a shoulder blade or a ham is preferred.
- Caloric content per 100 g - 218 kcal.
- Servings - 3
- Cooking time - 30 minutes of active work, 2 hours for marinating, 30 minutes for baking
Ingredients:
- Pork - 1 kg.
- Salt - 1 tablespoon
- Mayonnaise - 300 ml
- Ground black pepper - 1 tsp
- Onions - 3 pcs.
- Bay leaf - 5 pcs.
Step by step cooking pork kebab:
1. Rinse the meat and dry very well with a paper towel. Cut it into large pieces and send it to a pickling container. Large slices quickly develop a crust during frying, while the meat remains juicy and soft inside. Do not cut pork fat. When cooking, it will melt itself, and the one that remains will give a piece of additional juiciness.
2. Peel the onions and cut them into rings of 1 cm. Do not cut them very thinly, otherwise they will burn out quickly when baked.
3. Add mayonnaise, ground pepper and bay leaf to the food. Do not put salt, it promotes the release of liquid from the meat, from which the kebab will be less juicy. Vegetable oil is usually added to the marinade. It helps to crust and seal the meat fibers. However, shish kebab in mayonnaise does not require it. Mayonnaise itself will perfectly cope with this task.
4. Stir the meat, cover with plastic wrap or a lid and marinate warm for 1 hour. However, the longer it sits in mayonnaise, the softer it becomes. Therefore, the meat can be marinated all night, but in the refrigerator.
5. After a while, string the meat on a skewer, alternating with onion rings. Connect the pieces closely together. This will help to preserve the juiciness in them as much as possible.
6. By this time, make a fire and wait for the coals to form. You can also specially buy ready-made coals for barbecue. Put skewers with meat on the grill, salt and bake until tender. Flip occasionally to bake evenly. If a fire starts, extinguish it with water spray. Check the doneness by cutting a piece with a knife: light juice should ooze.
See also a video recipe on how to cook a juicy pork kebab.
