Marinade from mayonnaise is gorgeous, it's almost impossible to spoil the meat. Marinate in mayonnaise you can shish kebab from any meat, as well as mushrooms. The main thing to remember about, in the marinade, three balanced tastes must be clearly felt: sour, sharp and salty. The time of pickling also varies depending on preferences and has no clearly defined boundaries.
Shish kebab from chicken in mayonnaise
Marinated in mayonnaise chicken, cooked on a brazier, it turns out very delicate, juicy and incredibly fragrant. In this recipe for shish kebab with mayonnaise, shanks are used, but since it is not very convenient to string them on skewers, such meat is better to grill on a grate.
Ingredients:
- shanks of chicken - 2 kg;
- mayonnaise - 150 ml;
- onion - 5-7 pieces;
- salt, pepper - to taste.
Preparation
We wash the chicken, salt and pepper. We put it in a deep bowl and let it stand for 15 minutes. Then add mayonnaise to the chicken, making sure that it covers the whole meat. We shred the onions with semirings and add them to the legs. All well mixed, covered and let stand at room temperature for about 1 hour, then put in the refrigerator at night.
If the shish kebab marinade without a refrigerator, then 3-4 hours is enough. We put the grate with chicken on the brazier with smoldering coals, the heat should not be too strong to prevent the meat from burning. After a while, turn the grate and sprinkle the shish kebab with wine or water. Fry until ready, at the end you can put onion and fry a little. We serve with vegetables.
Shish kebab from pork in mayonnaise
Ingredients:
- Pork neck - 1 kg;
- mayonnaise - 300 ml;
- onion - 3-5 pcs .;
- salt, pepper - to taste.
Preparation
My meat, cut into slices against the fibers. Spread the meat in a saucepan, salt and pepper, leave for 15 minutes, then add the mayonnaise and mix well, so that the meat is completely covered with mayonnaise. Onions cut into half rings, we add some to the meat, and leave some for frying. The meat is covered and left at room temperature for 3-4 hours. Meat string on skewers, alternating with pieces of onions, and fry on charcoal until ready. During the frying, the skewers are periodically turned over and sprinkled with water or wine. Shish kebab from pork ready!
Shish kebab from champignons in mayonnaise
Ingredients:
- champignons large - 0.5 kg;
- mayonnaise - 200 g;
- salt, black pepper - to taste.
Preparation
Champignons are cleaned and well washed in cold water. We spread mushrooms in a deep bowl, salt, pepper and add home mayonnaise . All is well mixed and leave the container with mushrooms marinated for 1 hour. Fry shish kebab from mushrooms as an ordinary shish kebab, making sure that the mushrooms are not burnt.