Marinade for shish kebab with mayonnaise: 7 recipes

Marinade for shish kebab with mayonnaise: 7 recipes

Well-marinated meat produces soft and juicy kebab. This is clear to everyone, but probably no one understands which marinade is considered more successful. Almost all housewives consider mayonnaise marinade for shish kebab to be the best, because it combines the advantages of several marinade options (with vinegar, oil, kefir, lemon). Mayonnaise already contains components that are most often used in the marinade base. For this reason, barbecue meat can be marinated in it without adding any other ingredients, except perhaps onions. The inclusion of additional goods in the composition allows you to speed up the process or give the meat inimitable flavor notes. For this reason, the idea of ​​marinating barbecue meat in mayonnaise is successful for us. The main thing is to know how to create it correctly.

Culinary secrets

It is not difficult to prepare a marinade from mayonnaise; the method of marinating meat in it for barbecue is not sufficiently different from the classic one. But learning a few culinary secrets will not harm even experienced cooks.

• Marinade with mayonnaise is more suitable for lean types of meat. It's great for marinating beef or chicken. Lamb and pork are also marinated in it, but less often. In this case, other fatty goods, such as vegetable oil or drink, are not added to the marinade.
• In order for the marinade to work faster, the onion must be chopped more strongly, for example, grated on a large grater. This is what they do if they are going to fry beef kebab or if there is absolutely not enough time left to marinate the meat.
• Lemon juice, vinegar and other acidic foods will help enhance the effect of mayonnaise, and sauces such as mustard and ketchup will give the kebab a special taste.
• Meat is not marinated in aluminum dishes, because this material reacts with acidic foods, releasing harmful substances.
• It is better to stir the meat with mayonnaise with your hands. In this case, it is possible to ensure that the sauce covers any piece.

Knowing these secrets, you can probably prepare meat for grilling on coals by marinating it in mayonnaise. It will be even better if you select a recipe that is suitable specifically for the type of meat you are using. To make your choice easier, we have compiled a selection of the 7 best marinade recipes for shish kebab with mayonnaise.

Marinade for shish kebab with mayonnaise and onions

What is necessary:

• pork or veal – 2.5 kg;
• onions – 0.8 kg;
• mayonnaise – 0.5 l;
• bay leaf – 10 pcs.;
• salt, dark ground pepper - to taste (remember that mayonnaise already contains salt, so you don’t overdo it).

How to cook:

1. Rinse the meat, pat dry with a towel and cut into pieces the size of which is approximately the same size as two matchboxes placed on top of each other.
2. Cut the onion into large rings. If you need to marinate the pork quickly, also if you are preparing beef kebab, you need to grate half the onion.
3. Sprinkle the meat with spices and stir with your hands.
4. Place onion in the meat, pour in mayonnaise, stir.

If you have grated the onion, then it is enough to keep the pork in this marinade for 2 hours, and the beef for 6 hours. If all the onions were cut into rings, the pork needs to be marinated for 6 hours, the beef for 12 hours.

Marinade for chicken kebab with mayonnaise and garlic

What is necessary:

• chicken – 1.5 kg;
• garlic – 1 head;
• mayonnaise – 0.2 l;
• spices for chicken - to taste;
• soy sauce - 20-40 ml (depending on how salty it is).

How to cook:

1. Cut the chicken into pieces, as for chakhokhbili. Rub the pieces with chicken spices.
2. Pass the garlic through a press and dilute with soy sauce.
3. Add mayonnaise to the sauce, stir.
4. Place the chicken pieces in a bowl with the mayonnaise marinade and stir with your hands.

You can fry chicken marinated in mayonnaise with garlic in just an hour. This marinade can be used for duck or turkey kebabs. In this case, the marinating time should be doubled.

Marinade for shish kebab with mayonnaise and mustard

What is necessary:

• meat (lamb, beef, pork) – 2.5 kg;
• mayonnaise – 0.25 l;
• mustard – 0.2 l;
• onions – 0.5 kg;
• salt, seasonings - to taste.

How to cook:

1. Cut the onion into thin half rings.
2. After washing and drying the meat, cut into pieces suitable for barbecue.
3. Mix mustard with mayonnaise.
4. Sprinkle the meat with seasoning and stir.
5. Disassemble the onion with your hands and crush it so that it releases the juice. Place it on the meat.
6. Pour mustard-mayonnaise sauce over the meat. Stir and put in the refrigerator.

Marinate the meat for 4 to 8 hours depending on its type. Pork will marinate the fastest; beef will need the most time.

Frisky marinade for barbecue with mayonnaise and mineral water

What is necessary:

• pork – 2.5 kg;
• onions – 1 kg;
• sparkling mineral water – 0.5 l;
• mayonnaise – 0.5 l;
• salt, spices - to taste.

How to cook:

1. Cut the meat into shish kebab, pour mineral water with gases and leave for an hour.
2. Cut the onion into large rings.
3. Mix onions with mayonnaise and spices.
4. Drain the mineral water and place the meat in mayonnaise. Stir with your hands.

After an hour, the pork can already be fried, although to be on the safe side it is still better to wait 2 hours.

Popular marinade with mayonnaise and vinegar

What is necessary:

• pork – 2 kg;
• table vinegar – 50 ml;
• mayonnaise – 0.25 l;
• onions – 0.5 kg;
• barbecue seasoning - to taste.

How to cook:

1. Sprinkle seasonings over pork cut into 4 x 5 cm pieces and stir.
2. Cut the onion into thin half rings and add to the pork.
3. Add vinegar to mayonnaise and stir. Pour the mixture given to us into the meat.
4. Stir and refrigerate.

The meat will be ready for grilling over coals in 3-4 hours.

Tender marinade with mayonnaise and lemon for kebabs of meat or fish

What is necessary:

• pork, chicken or fish fillet – 2 kg;
• mayonnaise – 0.2 l;
• lemon – 1 pc.;
• tomatoes – 0.2 kg;
• onions – 0.25 kg;
• seasoning for meat or fish - to taste.

How to cook:

1. Squeeze the juice from the lemon and grate the zest. Mix them together.
2. Add seasoning and mayonnaise to lemon juice and stir.
3. Add finely chopped onion to this mixture.
4. Cut the tomatoes into round slices.
5. Pour mayonnaise over the meat or fish prepared for barbecue, and place mugs of tomatoes on top.

Pork should be marinated in this composition for 6 hours, chicken fillet can be fried after an hour and a half, fish - after half an hour.

Pink marinade with mayonnaise and ketchup

What is necessary:

• pork or chicken – 2 kg;
• ketchup – 100 ml;
• mayonnaise – 0.5 l;
• onions – 0.5 kg;
• seasoning - to taste.

How to cook:

1. Prepare the meat by cutting it into suitable size pieces.
2. Place mayonnaise in a bowl and mix with ketchup.
3. Add thinly sliced ​​onion into the sauce, add seasoning and stir.
4. Place the meat in a bowl with the pink sauce. Mix everything with your hands and put it in the refrigerator.

Marinate the chicken in pink mayonnaise sauce for 2-3 hours, pork for 6 hours. Both meats can be marinated overnight (that is, in the dark) .

The mayonnaise marinade for shish kebab can be very different. The taste of the finished kebab will depend on the recipe chosen.

Shish kebab in mayonnaise

Pork shish kebab is considered a classic of camp cooking and therefore is a regular participant in various kinds of picnics, and I think that almost all of you have noticed how on weekends during the warm season the corresponding smells of charcoal-fried meat waft over summer cottages, forests and the banks of reservoirs . Naturally, you can cook various types of meat on the grill - chicken, turkey, fish, and also bake or fry vegetables, but specifically pork kebab constantly attracts special attention and excites a beastly appetite, since for most people it is an example of grilled food. dishes. To create a tasty and juicy pork kebab, you don’t have to be an advanced cook, because it’s enough to master only a few simple principles, the main ones being the choice of meat and the method of marinating it. The softest kebab in terms of mixture and true to taste comes from one specific part of the pig, namely the pork neck, due to the fact that it is permeated with countless layers of fat, which melt during the cooking process over the fire and give the meat juiciness and very special taste characteristics.

As for marinating pork meat, there are no serious restrictions in this regard, because there are many options for ordinary and cheap marinades with which you can create kebab on kefir or kebab on mineral water, and now I want to tell you how quickly, simply and It’s very tasty to marinate shish kebab in mayonnaise. By the way, this kebab was one of the first dishes that I mastered in my own life, and therefore I can say with confidence that this is a completely win-win recipe even for beginners, since all the main ingredients can be put in approximately without weights, and if you choose the right meat in accordance with the advice, then the kebab will probably turn out very tasty and juicy. However, in my article I laid out the clear proportions of the ingredients, and all the aspects accumulated over many years of practical experience in making kebabs, so I hope that after reading it, you will find a lot of useful information and can create the most delicious kebab with onions and mayonnaise , which will be the hit of the picnic and will give its participants great pleasure. Bon appetit!

Necessary information

How to marinate kebab in mayonnaise - a recipe for soft and juicy pork kebab with mayonnaise and onions with step-by-step photos

INGREDIENTS:

• 2 kg chilled pork neck
• 2 medium onions
• 1 large packet of mayonnaise (about 400 ml)
• 2 tsp. seasonings for barbecue
• 2 tsp. salt

COOKING METHOD:

1. In order to prepare a tasty and juicy pork kebab with mayonnaise, you should first marinate the meat, but it is better to do this the day before your planned picnic.
To do this, you need to purchase the freshest pork neck in a store or market, because this part of the pork carcass seems to have been created for making the most proper kebab. Fresh pork meat should have a fairly catchy and unblemished pinkish-red color, and its fat streaks will be virtually white, while a stale product begins to become covered with a red crust, and the fat in it acquires a nasty yellow color. If good meat can only be purchased at the market or in a store from a trusted butcher, then all other ingredients will undoubtedly be found at any nearby grocery store - these are onions, mayonnaise, salt and seasonings for barbecue.

2. The pork neck should be cut into cubes with sides approximately 4 - 5 cm, since such pieces are fried quite quickly and at the same time remain soft and juicy inside.
To quickly and accurately cut pork for barbecue, I advise you to do the following: first, the pork neck should be cut crosswise into huge pieces about 4 cm wide. Then any of the purchased pieces should be cut along the fatty layers that abundantly permeate this part of the pork carcass, and Remove excess fat immediately, because chewing it later will be very difficult. After this, you can completely cut the meat into pieces in accordance with the indicated parameters and send them to a spacious container where they will be marinated.

3. Peel the onions and cut into rings or the smallest fragments.

4. Place the cooked onion in a bowl with the meat, add salt and spices to it and mix everything thoroughly, lightly kneading the ingredients with your hands so that the onion releases more juice.
5. Then you need to add mayonnaise to the kebab and again carefully knead everything with your hands, then send the meat to the refrigerator, where it must marinate for at least 6 hours.

6. Before preparing meat on the grill, you need to thread it onto skewers, taking into account the following tips:

• Firstly, there must be exactly as much meat on the skewer as will be placed over the coals, and for an ordinary small portable grill this corresponds to 5 pieces of meat.
• Secondly, the pieces of pork need to be placed quite tightly to each other, because during the frying process they decrease in size, but nevertheless, the meat should not be squeezed on skewers, otherwise the heat will not be able to distribute inside it freely and moderately .
• Thirdly, when threading pork, you need to make sure that the pieces of meat do not hang down and are placed quite close to the skewer, so thin pieces that are not very successful can be pierced a couple of times or completely cut off, because otherwise they will quickly burn in the heat of the coals .
• Fourthly, if you like the sweetish taste of fried onions, then you can place them between pieces of meat on skewers, but you need to choose only the thickest and not very huge rings, since the hanging onions will burn and become inedible, and also the fire resulting from it can destroy adjacent pieces of meat.

7. Fry the pork kebab with mayonnaise and onions only on hot coals without open fire, turning it often so that it does not burn and is browned on all sides.

The cooking time for the kebab should not exceed 12 - 15 minutes, otherwise the meat will dry out and it will be difficult to chew, but nevertheless, the pork must be one hundred percent fried on the inside, so it is better to check the readiness of the kebab by piercing the largest pieces with a knife - the inside does not have to be The flesh should be pink and the juice that flows out should be dull. Pork neck kebab, marinated in mayonnaise with onions, comes out very juicy and tender in its mixture and tastes quite special thanks to the spices and marinade based on the most popular snow-white sauce.
I always serve it with green leaf lettuce, fresh onions and dill, as well as coarsely chopped vegetables, and naturally, you need to choose a suitable sauce for it - either the usual tomato-based sauce, or the most unique sauce made from natural yogurt, which mixes well with meat , and with vegetables. Have a nice picnic!

Delicate pork kebab in mayonnaise

Pork kebab in mayonnaise is a popular light version of kebab. Mayonnaise makes the pork most juicy, and it is almost impossible to dry it out.

Secrets of mayonnaise marinade

The mayonnaise marinade is thick and enveloping. The meat is fried along with it. This will preserve the juiciness of the kebab, but adds its own personality to the usual technology.

It must immediately be said that the softening properties of mayonnaise alone are not enough for barbecue. And therefore, recipes use marinade with onions, and lemon juice or vinegar is added from time to time.

It is better to grate or chop the onions in a blender. In this case, use a third less onion than usual. Although your taste is valuable here.

You don't need to add a lot of mayonnaise. Enough for it to braid pieces of meat.

Due to the thickness of the marinade, more salt and more spices are needed.

If you prepare the marinade one hundred percent at the beginning, then before adding the meat, you can safely taste it.

It's easier to mix with your hands. Cooking gloves are available for those interested.

It will take 4-6 hours to marinate pork in mayonnaise to taste. But you can do it at night (that is, in the dark) and even during the day. Apparently in the refrigerator.

Ingredients

• Pork – 1 kg;
• Onions - 3-4 onions;
• Salt - 1 tsp. (taste);
• Mayonnaise - 200 g;
• Ground black pepper - 1 tsp. (taste).

How to create

If you use frozen meat, it must be one hundred percent defrosted by the time the marinade is made.

1. Peel the onion. Grate half the onion into a bowl for pickling (you can chop it, but it will turn out worse). Cut the remaining onion into rings - we will fry the kebab with it. These onions should not be very huge and rings so that the rings do not protrude beyond the meat and do not burn. If there are no medium bulbs, take the middle ones.
2. Add mayonnaise, salt and spices to the grated onion. Stir. Taste the marinade. And correct it if necessary.
3. Chilled or defrosted meat should be washed and cleaned of veins and films.
4. Cut into pieces about 5 cm.
5. Add the meat to the marinade and stir well. Cover and refrigerate to marinate for 4 hours.
6. Thread onto skewers, alternating with fresh onions (not from the marinade). Light up the grill, wait for the coals to turn greyish, and you’re ready to fry.
7. Fry until done, checking large pieces with a knife.

For pork shish kebab in mayonnaise, the freshest pita bread, herbs and sauces will be helpful.

Shish kebab in pork mayonnaise

Shish kebab is very easy to prepare from any meat or fish. Shish kebab is a very tasty and nutritious meat dish cooked over fire, charcoal or grilled. Try cooking shish kebab in mayonnaise and I hope you will like it. The meat comes out very tender.

Ingredients for “Shish kebab in pork mayonnaise”:

• Meat – 1 kg
• Onions - 2 pcs.
• Mayonnaise - 150 ml
• Bay leaf - 2 pcs.
• Salt
• Spices

Nutritional and energy value:

Recipe for “Shish kebab in pork mayonnaise”:

Cut the meat into large pieces and place in a bowl.

Cut the onion into rings

Salt the meat and add spices. Mix.

Add bay leaf.

Add chopped onion.

Add mayonnaise and mix everything well. Marinate the kebab for at least 2 hours.

Thread the shashlik onto skewers, place on the grill and grill over coals until cooked.

Bon appetit. The shashlik is served as a side dish with the freshest vegetables, sauces and, of course, herbs. Red wine goes very well with barbecue.

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July 17, 2017 maktub 24 #

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