Fragrant shish kebab with onions and mayonnaise over the fire

Tender, aromatic, juicy, with a spicy smoke, pork kebab on the coals will decorate your holiday table or outdoor picnic. Very juicy, satisfying, tempting and, most importantly, delicious. To cook juicy barbecue on coals you need to know a few simple points. The first thing you need to know is to choose the right meat: the meat must be young and fresh, and it must also be marinated for a couple of hours. The coals also play an important role: they must be uniform, not blaze with fire, and maintain heat well. And then your pork kebab will turn out incredibly juicy and with an appetizing crust.

1. Calories
   197,91 kcal
2. Protein
   10,95 gram
3. Fat
   15,54 gram
4. Carbohydrates
   3,47 gram
5. ~ Time
   3 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Pork

   ---

   
   3000 g
2. Onions

   ---

   
   1500 g
3. Mayonnaise

   ---

   
   100 g
4. Salt

   ---

   
   to taste
5. Black pepper ground

   ---

   
   to taste

Steps:

1. 
   Trim the meat from unnecessary tissues and veins, wash it and dry it. Peel the onion and rinse. Prepare mayonnaise and your favorite seasonings.
2. 
   Cut the meat into small cubes (about the size of a child's fist or a large chicken egg), remove various veins and films.
3. 
   Cut the onion into rings approximately 0.5 mm - 1 cm. Place the chopped pieces of meat in a container convenient for marinating. Sprinkle salt, a mixture of peppers, chopped onions on the meat in layers and add mayonnaise. Carefully remember the meat along with mayonnaise and onions. Mash the meat and onion well like dough. Remove the meat to marinate in a cool place for 120 minutes.
4. 
   Place the marinated pieces of meat on a preheated grill and fry over hot coals for 10 minutes on each side.
5. 
   Once cooked, place the meat on prepared plates. Serve juicy kebab from the fire with vegetables and fresh herbs; you can complement the dish with your favorite sauce.