shashlik in the oven at home
Description
This recipe won't take much time. Homemade oven-baked shashlik prepared according to this simple recipe will remind you of the past summer and will at least slightly ease the wait for spring. The smoke from slightly charred fat will make the shashlik taste just like it was cooked over an open fire. Try this recipe—I'm sure you won't regret it! ;) By the way, this oven-baked shashlik recipe was secretly shared with me by an acquaintance who works at a restaurant. According to him, during winter, shashlik that's supposedly prepared in the traditional way is actually made exactly like this—baked in the oven. So here's the recipe for homemade oven-baked shashlik: 1. Prepare the meat: wash it, trim off the tendons, and cut into small pieces. Slice the fat into thin strips. 2. Peel the onion and grate it coarsely into a bowl with the meat. 3. Sprinkle the meat with spices, add salt, and squeeze in the juice of half a lemon (or add vinegar). Mix well and let marinate for an hour. 4. Thread the meat and fat onto wooden skewers. Don't pack them too tightly together. 5. Line a baking tray with a sheet of foil and place the strips of fat on it. 6. Place the skewers with meat onto a grill rack. Put the tray into a preheated oven at 250°C (480°F), positioning it in the center of the oven. Place the grill rack with the skewers above the tray. Don't forget to place a small container of water on the bottom of the oven. Now keep an eye on the meat. As soon as the top side browns, flip the skewers so the browned side is facing down. Once the fat on the foil starts producing a bit of smoke, remove the shashlik from the oven and serve immediately. Ready! Serve hot.