Delicious pork shish kebab: a recipe in mayonnaise with lemon juice

Soft pork shish kebab turns out delicious, tender and fragrant only if it is pre-soaked in a self-prepared marinade. In addition, it is recommended to do this for twelve or twenty hours before directly roasting the meat on the coals.

Shish kebab from pork: a recipe in mayonnaise (the necessary ingredients)

• Ripe lemon - one and a half large fruit;
• Black pepper in peas - ten to fifteen pieces;
• Pork meat or ribs - four kilograms (depending on the number of guests);
• Tomatoes salted or pickled - five large pieces;
• Medium-fat mayonnaise - two hundred grams;
• Red pepper ground - 1/3 of a spoon;
• Salt cooked - two small spoons;
• Leek - two bunches;
• Fresh greens, namely parsley and dill - one bunch.

Shish kebab from pork: a recipe in mayonnaise with lemon juice

Processing of meat products

Fresh pulp or pork ribs need to be thoroughly washed in warm water, and then cut into pieces that will later be conveniently placed on the skewer. After that, the meat should be put in a large enamel pot and immediately begin to prepare the sauce.

Shish kebab from pork: a recipe in mayonnaise (marinade with salted tomatoes)

To prepare the marinade you need to take a bowl of blender, put all the mayonnaise there, and then add to it two full small spoons of table salt, red pepper, leek, dill and parsley. Also in the main mixture you need to squeeze a half lemon, and then chop it and add it to the marinade too. After that, take five salted tomatoes, peel them off the hard skin and put them to the rest of the ingredients. Then all the products must be beaten with a blender (with knife-attachments) until a uniform thick slurry is formed.

Shish kebab from pork: a recipe in mayonnaise (marinating)

Whipped sauce from mayonnaise, salted tomatoes, lemon and other ingredients should be laid out to the chopped pork, and then add to it black peas of pepper and mix everything well with your hands. After that, the pickled meat should be closed with a lid and placed in a dark slightly cool place for twelve to twenty hours. If, after this time, the fire for the shish kebab is not ready, then it is better to place the pork in the refrigerator.

The recipe for tasty shish kebab from pork (heat treatment)

To prepare such a popular dish, it is recommended to use birch firewood or finished coals from the same wood. Thus, it is necessary to light a bonfire in the barbecue, and after the appearance of the first coals, immediately proceed to plant the marinated pork meat on the skewer. It is required to do this very carefully. It is also necessary to ensure that the product is firmly held, and not hanging. Next, the planted meat should be placed on the brazier and constantly monitored so that it does not burn. As a rule, marinated pork is fried on charcoal for thirty or forty minutes.

Correct feed to the table

Shish kebab from pork should be served to guests in a hot form together with fresh vegetables.