You will need
    • Pork – kg;
    • mayonnaise – 300 ml;
    • onions – 5 PCs.;
    • salt
    • pepper.
Chilled pork rinse thoroughly in cold water and dry with a paper towel. Frozen – defrost, drain, wash and dry. Slice the meat with a sharp knife into small pieces and add to the pan of desired size. To pieces the size of cut meat – you decide. But the more they are, the more time it will need for pickling and subsequent cooking.
Add salt, pepper, stir and let stand for 10-15 minutes. Then add the mayonnaise and stir again. Pieces of meat should be evenly coated with mayonnaise, but it does not "wallow" in it. To determine if you put in meat, salt and pepper, try a marinade taste. It needs to be both sour from mayonnaise, spicy from the pepper.
Onion cut into wide rings. Parts of the onions and half the chopped onion mix with the meatM. the Remaining rings are put on top - they will be needed for frying. Cover the barbecue lid and let stand at room temperature for 1-1. 5 hours, then refrigerate and leave to marinate for about 10-12 hours. You can leave it in the fridge, then the marinating time will be 3-4 hours. You can not stand the meat in the marinade, if it is fresh and high quality, it can cook at once. However, the longer the pork will marinate in mayonnaise, so it get softer and ready will be faster.
Place the pieces of meat on skewers, alternating with onions.
Fry until cooked. To determine the readiness of the barbecue, make one from pieces cut with a sharp knife. The meat will stand out clear juice. That pork turned out dry and not burnt while cooking, occasionally watering barbecue water, wine, kvass or beer and turn the skewers.