Pork Kebab
by Editorial Staff
Pork kebab marinated with onions and mayonnaise. For those who do not like to spoil meat with vinegar, because it dries, I suggest a compromise – do not add vinegar to the marinade, but sprinkle the kebab with wine vinegar.
Ingredients
- Pork (neck) – 1.5 kg
- Onions – 700g
- Mayonnaise – 75g
- Vinegar (wine) – a little
- Lemon juice to taste
- Salt to taste
- Pepper to taste.
Directions
- Cut the pork neck into equal pieces, not small.
- Chop the onion into thin rings and mash it with your hands (chop the onion using a kitchen technique).
- Mix well the meat with the onion and the rest of the marinade ingredients.
- Leave the pork marinated for a few hours in the refrigerator.
- Then string pieces of marinated meat on skewers and fry pork kebab.
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