You will need
    • pork - 1 kg;
    • mayonnaise - 200-300 ml;
    • onions - 3-5 pieces;
    • salt
    • pepper.
Prepare the meat. If necessary defrost it. It is better to plan well in advance. Pork rinse well, gently Pat dry. Well sharpened knife cut the meat into small pieces the same size (cubes with sides of 2 cm). Put the meat in a bowl.
Salt and pepper the meat. Mix well and leave for 10-15 minutes. Then add the mayonnaise and again mix thoroughly. The mayonnaise has evenly coated all the pieces of kebab, but in this case it should not be too much to the meat of it floated in the water.
Peel the onion and slice into wide rings. Add the onions to the meat about gently stir. Cover the barbecue lid and leave to infuse at room temperature for 1 hour. Then remove the skewers into the refrigerator for 10-12 hours or leave in the room for 3-4 hours.
Attach the pieces to the skewersand the skewers, alternating with onion rings. Cook the meat on charcoal until cooked. The willingness of the barbecueand can determine, by making an incision with a knife, - meat juice should be transparent. So the meat did not burn and remain juicy during roasting, periodically pour water, wine, beer or kvass and turn the skewers.