Skewered meat with mustard and mayonnaise
Description
The dish is prepared without unnecessary complications. I like this shashlik recipe precisely because of the marinade's piquant flavor. Don't worry that the meat will turn out too spicy from the mustard—the sharpness will mellow during cooking, leaving behind only an amazing taste. Another advantage of this recipe is that the meat doesn't need to marinate for long. I use pork neck, which is naturally tender, and the marinade coats every piece of meat, baking together with it, so the meat hardly needs marinating at all. This shashlik truly deserves the phrase "finger-licking good"—I highly recommend you try it. Serve the finished dish at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Cut the pork neck into small pieces. I cut them not too large, so that the meat cooks faster.
- 3
Step 3
Mix mayonnaise with mustard. I use two types of mustard—regular hot mustard and American mustard. This makes the taste more interesting and richer.
- 4
Step 4
Season the meat and add a mixture of mayonnaise and mustard to it.
- 5
Step 5
Mix well.
- 6
Step 6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. I like this recipe because you can prepare the shashlik very quickly, as the meat quickly absorbs the flavor and aroma of the marinade and becomes very tender.
- 7
Step 7
This time I will grill the shashlik on a grate. When the coals are ready, place the meat on the grate and grill until done. With this marinade, the meat won't overcook or become too dark.
- 8
Step 8
When the meat turns a beautiful golden color on the outside and the juice runs clear inside, it's ready to be removed and served.