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.

Summary

Course	Main Dish
Cuisine	Russian

Ingredients

Instructions

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.