Pork Shashlik in Mayonnaise and Onion Marinade
Incredibly tasty, juicy, and tender - like a daily celebration! Pork shashlik with mayonnaise and onions is one of the simplest marinades. It turns out very soft, with a zesty note from spices and ground peppers. Invite family and friends to a picnic and treat them to fantastic shashlik!
Updated : 15 January, 2026
Easy
More than 1 hour.
Ingredients
2500 grams
Pork
150 grams
Mayonnaise
2
Onion
to taste
Salt
to taste
Ground pepper mix
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make shashlik in mayonnaise marinade? Prepare all the ingredients from the list. What meat is best? The key point is fresh meat that has not been frozen. Pork neck is ideal: it’s moderately fatty, so the shashlik turns out tender and juicy.
Step 2
Rinse the meat under cold running water, pat dry with paper towels, and cut into medium pieces. If the pieces are too large, they’ll be hard to cook through because mayonnaise can burn quickly over coals. If they’re too small, the meat may turn out dry.
Step 3
I usually cut the pieces about 4-5 cm (1½–2 in).
Step 4
Make the marinade. In a deep bowl, mix mayonnaise, ground peppers, and a little salt. For best results, use homemade mayonnaise. I also add a ready-made shashlik seasoning. Be careful with salt: mayonnaise is already a bit salty, so add salt gradually to avoid over-salting.
Step 5
Mix very well until the salt dissolves.
Step 6
Peel the onions and slice into rings. Squeeze the rings with your hands so the onions release juice. Put the onions and meat into a deep bowl or pot.
Step 7
Mix thoroughly, squeezing the onions as you mix so the meat pieces get well coated in onion juice.
Step 8
Add the mayonnaise marinade and mix thoroughly again. Cover with plastic wrap and refrigerate for a few hours. I usually leave it overnight.
Step 9
Light the firewood or coals in the grill and wait until the coals burn down properly.
Step 10
Meanwhile, thread the meat onto skewers. Don’t pack the pieces too tightly - otherwise the meat will take longer to cook through.
Step 11
Place the shashlik on the grill.
Step 12
Keep a close eye on the grill and the shashlik. Meat marinated in mayonnaise can char quickly over high heat.
Step 13
When the pieces turn golden, move some coals aside with a poker or spatula and finish cooking the shashlik over gentler heat until done. Because each piece “seals” over high heat at the start, it stays very juicy and tender inside.
Step 14
Remove the cooked shashlik from the grill and serve immediately while it’s hot.
Author note
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