Grilled shashlik in the oven
Description
The recipe won't take much time. There's nothing complicated about it—just follow a few recommendations. For this shish kebab, it's best to choose the part of the pork that cooks the fastest. For me, that's pork neck. This cut is great because the meat alternates with a small amount of fat, ensuring juicy kebabs. Cooking time depends on your grill and the meat quality. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the onion, wash it, and slice into half-rings. Place in a bowl.
- 3
Step 3
Pour kefir over the onion.
- 4
Step 4
Add the mustard.
- 5
Step 5
Salt and pepper to taste. Add any spices you like; I used dried basil.
- 6
Step 6
Mix all the marinade ingredients.
- 7
Step 7
Wash the pork neck and cut it into pieces approximately 5x5 cm.
- 8
Step 8
Place the sliced meat into the marinade.
- 9
Step 9
Mix the meat well with the marinade and refrigerate for 3-4 hours.
- 10
Step 10
Next, thread the pork onto skewers and place them under the grill in the oven. Bake the kebabs on one side until golden brown, then turn them over to the other side.
- 11
Step 11
The kebabs are ready, cooked in the oven under the grill. Serve with sauces of your choice.