Pork Shashlik Marinated with Onion and Mayonnaise
Juicy, flavorful skewers made with tender pork, marinated in onion juice and creamy mayonnaise.
Updated : 03 June, 2025
Easy
More than 1 hour.
Ingredients
2 kilograms
Pork
1
Onions
to taste
Salt
4 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Serve the shashlik hot with fresh seasonal vegetables or salads made from fresh veggies and herbs. Enjoy your meal!
Preparation
Step 1
The ideal cut for shashlik is pork neck — it contains fat layers that prevent dryness. I used pork belly because I prefer fattier, juicier meat.
Step 2
Wash the meat thoroughly and cut it into medium-sized pieces. Don’t make them too small, or the shashlik may turn out dry.
Step 3
Peel the onion and slice it into thin rings or half-rings.
Step 4
In a large bowl, layer the chopped meat and onion. Knead everything with your hands so the onion releases its juice.
Step 5
Salt the meat. At this stage, you can add your favorite herbs and spices — garlic and allspice, or more aromatic ones like thyme and rosemary. You might enjoy khmeli-suneli or smoked paprika too.
Step 6
Add mayonnaise. You can also substitute it with sour cream, yogurt, or even kefir if desired.
Step 7
Mix everything well and let the shashlik marinate. Marination time ranges from 2 hours to 2 days. The meat and onion should release plenty of juice.
Step 8
Light a wood fire. Birch wood is preferred for grilling — it gives the meat a richer aroma. Wait until the flames die down and only hot coals remain. You can also use store-bought charcoal.
Step 9
Wash and heat the skewers on the grill. Thread the meat pieces onto the skewers and cook over the coals. Turn frequently to prevent burning. If the meat is fatty, dripping fat may reignite the fire — be mindful!
Step 10
Serve the shashlik directly on the skewers.
Step 11
Alternatively, place the grilled meat onto a large platter or dish. Enjoy!