Shish kebab marinated with mayonnaise
Ingredients:
- Pork (pork neck) – 1 kg
- Onions – 2-3 pieces
- Torchin® “Homemade” mayonnaise – 250 g
- Torchin® “For Shashlik” ketchup – for serving
- Salt and black pepper to taste
The king of any barbecue is pork shashlik (kebabs). Grilling meat over a barbecue is not difficult; the key is preparing a good marinade. We offer a recipe for pork shashlik that can be easily made with a juicy mayonnaise marinade. Remember, a good meat marinade should contain fats, as they help retain the juices during grilling.
As a result, you’ll get delicious and juicy pieces of pork that will impress everyone. It’s very simple and always a winning choice.
Preparing Pork Shashlik:
- Wash and thoroughly pat dry your piece of pork for shashlik with a paper towel. Remove any membranes, excess fat, and sinew if present. Cut the meat into convenient pieces. The simplest way is to first cut the meat into steaks, then into rectangular pieces.
- Salt and pepper the cut meat to taste.
- Peel and cut the onions into wide rings. Regular yellow onions are great for shashlik, but you can also use purple or white onions.
- In a container where you placed the pork pieces and onion rings, add a pack of Torchin® “Homemade” mayonnaise. Mix thoroughly. The quick mayonnaise marinade, thanks to its fat content, will soak into each piece of meat and help retain the juices during grilling. Leave this delicious mix to marinate in the fridge for at least 2 hours (or overnight). It’s best to marinate the meat in an enamel or stainless steel container.
- For an open fire on the barbecue, fruitwood or prepared charcoal from fruitwood is ideal. It will give the shashlik a particularly aromatic flavor. Thread the pork onto skewers, alternating between a piece of meat and an onion ring, and so on.
- Wait until the wood or charcoal has fully burned down and is just smoldering. Only then should you place the skewers on the grill.
- Grill the shashlik for about 20 minutes, periodically turning the skewers and checking the meat for doneness with a knife.
- Serve with a bowl of Torchin® “For Shashlik” ketchup, perfect for dipping the grilled pork pieces. Add a bunch of your favorite herbs or sliced fresh vegetables on the side. Grilled vegetables also pair well.
For outdoor picnics, this is a tried-and-true classic. There are just three simple steps: choosing the meat, marinating it, and grilling.
Which Pork Cut is Best for Shashlik:
When choosing meat for shashlik, we recommend the pork neck. This is a tender part located closer to the head near the forearm. It contains a large amount of fat marbling, which gives the meat an unmatched juiciness during grilling. The neck is also easy to marinate, so dishes made from it always turn out well.
Slightly less juicy but still good is shashlik made from the tenderloin (a cross-section of the center of the loin).
You can also use loin (the back part of the carcass), but the marinade should include an ingredient that will tenderize this part of the pork during marination. For example, onions—a lot of onions! Slice the onions into rings, squeeze them well with your hands to release the juice, and marinate the loin in this onion mixture overnight. Season generously with salt and pepper. Then, the next day, add the mayonnaise marinade as indicated in our recipe.
You can prepare shashlik on a backyard barbecue or on an electric grill in your apartment.