Pork kebabs in the oven
Description
To prepare this outrageously delicious and appetizing dish, you don't need many ingredients. In fact, you can use not only pork for shashlik, but also lamb or poultry. In my opinion, beef isn't quite suitable (although taste preferences vary). But no matter how many times I've tried, young pork always turns out the tastiest—the shashlik made from it in the oven becomes perfectly juicy, tender, and soft. Pork shashlik in the oven goes best with fresh vegetables, tomato sauce, and dry red wine. Good luck!
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
The meat should be thoroughly washed, dried, and cleaned of all membranes, tendons, and connective tissues. Cut the meat into small, evenly sized pieces. Finely chop the fat. The amount of fat should be approximately equal to the amount of meat.
- 3
Step 3
Place the pieces of meat and fat into one bowl, and add the grated onion (2 pcs) using a medium grater.
- 4
Step 4
Mix well. Then add salt, pepper, and your favorite spices, such as coriander, turmeric, and cumin. Squeeze in lemon juice and add a small amount of vinegar. Cover with a lid or plastic wrap and let marinate for about an hour (no less).
- 5
Step 5
After the meat has marinated, loosely thread the pieces onto bamboo skewers. Alternate: one piece of meat, one piece of fat, one piece of meat. Finish with a piece of fat.
- 6
Step 6
Line a baking sheet with several layers of foil, shiny side up, and place a couple of pieces of pork fat on it.
- 7
Step 7
Place a foil-covered baking sheet on the bottom rack of a preheated oven at 250 degrees Celsius, and put a grill rack on the upper rack, where you'll place the kebabs. The top side of the kebabs will cook more intensely, so you'll need to flip them once. Soon the fat will start to smoke, which will be the signal that the kebabs are ready to be taken out.
- 8
Step 8
While the meat is cooking, let's prepare a very tasty sauce for the shashlik. Slice the onion into thin half-rings. Then finely chop the leek and herbs. Add spices, a little vinegar, and lemon juice to them. Spread the sauce over the cooked shashlik and serve.