Pork skewers

The mention of barbecue is associated by many with a pleasant time outdoors in friendly company. And the aromas of crispy juicy meat, the crackle of a fire and a pleasant bustle around the grill come to mind. And yet, frequent debates about which of those present will take on the main thing of the day - cooking meat, and whose recipe will be better? But this Asian dish is really very important to cook properly. We offer you to arm yourself with a wonderful recipe for barbecue, which will surely decorate your holiday.

Ingredients

• Pork neck - 1 kg
• Onions (white) - 1.5 pcs
• Mayonnaise - 300 g
• Salt
• Ground black pepper, spices
• Vegetable oil - 50g
• Mineral water - 200g

Directions

1. Cut the meat into square pieces 3-4 cm thick (the weight of 1 piece should be about 30 grams). You can experiment with size, depending on what pieces you want to get in the end - bigger or smaller. Similarly, when cutting meat, you should consider the type of skewers you use. They are large and small, in addition, of different materials. The highest quality - made of nickel-plated and stainless steel. In terms of size, the most convenient to use are still large skewers.
2. Onions should be peeled and cut into slices 0.5 cm thick.
3. Pour mayonnaise into a saucepan and place the meat there. Thoroughly mix all this so that each piece of meat was well greased. Take another, enameled pan and put there sliced ​​meat pieces in mayonnaise, alternating a layer of meat with onion rings. After each layer of onions, sprinkle the contents of the pan with spices and seasonings to taste. Traditionally, coriander, ground ginger and marjoram are used for pork skewers, which go perfectly with fatty meat. We do not add salt yet! Fill with mineral water. Send the pan for 3-4 hours on the top shelf of the refrigerator.
4. Lightly grease the skewer with vegetable oil (you can use a small cloth made of natural fabric) and heat them over charcoal, so that they were warm but not hot. String the marinated mass on a skewer along the muscle fibers, alternating it with onion rings. Make sure that the meat cubes do not touch each other, otherwise the pork may remain poorly fried in this place.
5. Spread skewers with meat on the grill. Make sure that the coals do not catch fire and there is no flame under the meat. The kebab is fried exclusively in the heat of the coals, not on the fire itself! If fires ignite in the air, a great option to eliminate them - pour kebabs left onion-mayonnaise marinade. This will give the kebab an even more appetizing aroma. Every 3-4 minutes it is better to turn the skewer, so the whole piece is roasted more evenly. The total frying time of one kebab is 15-20 minutes. Add salt to taste.
6. Ready-made fragrant meat can be eaten with appetite straight from the skewer. The second, more "home" option - to spread it on plates, garnished with greens. It can be served with fresh vegetable salads, boiled potatoes with homemade adjika. Also, you have all the variety of sauces and ketchups.
8. Bon Appetit!