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Marinade for Pork Shashlik
Instructions
I prepare the ingredients. Any part of the pork carcass works for shashlik in this marinade – the meat will definitely come out soft and tender. I do not add salt to the marinade, as there is enough in the mayonnaise. But if you like, you can add a little more salt.
I cut the meat into fairly large pieces, so that they do not char straight away on the skewers or grate, but only brown on top while staying juicy inside.
I do not cut the onion with a knife for this marinade, but prepare it in a special way. It should be a very juicy onion pulp. You can get it by grinding the onion in a food processor or grating it by hand.
I place the onion pulp and the mayonnaise into the container where the marinating will take place.
I add the freshly ground pepper here as well.
I mix everything thoroughly.
I put the meat into the container. I spread it around in the marinade so that none of the sides of a meat piece is left uncoated by this mayonnaise-and-onion sauce. I close the container with a lid and put it in the fridge for 4 hours.
Tips
- 1
Onion pulp is the secret to tenderness. Onion sliced into rings does not release enough juice. Grated or ground onion gives plenty of juice, and that juice softens the fibres.
- 2
Mayonnaise is the secret to juiciness. Its fats coat the meat and hold in the juices during grilling, so the pork stays juicy even after a long marinating.
- 3
Four hours is the optimum, the secret to balance. Less than that will not soften the meat. More than a day and the meat becomes too soft and loses its firmness. Four to twelve hours is ideal.
- 4
Dab off the onion before grilling, the secret to avoiding burning. Onion that sticks to the meat burns on the coals and spoils the flavour. Dab it off with a towel and the meat stays clean with an even crust. The same principle works for other kinds of marinades for meat cooked over coals.
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