Pork shoulder shashlik
Description
I especially like pork shoulder shashlik marinated in a mayonnaise-mustard marinade—it's a recipe that never fails to produce delicious results. Besides mayonnaise and mustard, be sure to use lemon juice; the acid it contains will make the meat incredibly tender. That's why this recipe works perfectly for both pork neck and shoulder. Definitely give it a try.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Cut the pork into small pieces. I prefer not to cut the shoulder too large, so the meat marinates better and cooks faster.
- 3
Step 3
Prepare the marinade. In a small bowl, mix mayonnaise, mustard, and the juice of half a lemon. You can use mayonnaise and mustard in different proportions—more mayonnaise, more mustard; I use them in equal amounts, as I like this version the most. During baking, the mustard loses its sharpness, leaving behind only a pleasant aroma and delicate flavor.
- 4
Step 4
Mix the marinade well.
- 5
Step 5
Place the meat in a bowl, season with salt and pepper to taste, and mix. Then add the prepared marinade.
- 6
Step 6
Mix everything well so that each piece of meat is coated with the mayonnaise-mustard marinade.
- 7
Step 7
Cover the bowl with kebab with plastic wrap and refrigerate for at least 4 hours. You can leave it overnight, then the kebab will turn out absolutely delicious.
- 8
Step 8
When the coals are ready, mix the meat in the marinade once again, then thread the meat onto skewers (you can cook it on a grill) and place it on the barbecue.
- 9
Step 9
Cook the meat until done. Note that you don't need to wait until the meat becomes very dark; thanks to this marinade, the shashlik will turn out light golden and very appetizing.
- 10
Step 10
The shashlik is ready.