Shashlik in a bag in the oven
Description
The dish is prepared without unnecessary complications. Of course, meat cooked in a regular oven won't have that smoky campfire aroma you get outdoors. But a delicious homemade version will still taste just as good—thanks to a special onion bed that adds flavor and juiciness. This method works perfectly for pork, beef, chicken—in short, any type of meat. Serve the finished dish at the table.
Instructions
- 1
Step 1
1. Wash the pork and dry it with a paper towel, then cut it into small pieces.
- 2
Step 2
2. I line the board with plastic wrap, place the pieces of meat on it, cover them with plastic wrap on top, and pound them on one side, but without going overboard.
- 3
Step 3
3. Then I flip the meat (which is convenient because it's in plastic wrap) and pound it on the other side.
- 4
Step 4
4. I peel and grate four onions on a coarse grater, then add barbecue spices, a mix of different peppers, and salt to this mixture.
- 5
Step 5
5. Place the meat pieces into the bowl with the onion marinade and mix thoroughly so that all pieces are coated. Refrigerate for at least 2 hours.
- 6
Step 6
6. Meanwhile, I peel the remaining onion and slice it into half-rings, transfer to a bowl, pour over boiling water, add vinegar, sugar, and lemon juice, let it sit for 1 hour, then drain the water.
- 7
Step 7
7. Place the onion base into the baking sleeve, spreading it evenly over the entire surface.
- 8
Step 8
8. I take the marinated meat out of the refrigerator and spread it over the onion bed (preferably in a single layer).
- 9
Step 9
9. Tightly tie the bag on both ends, place it in a preheated oven at 220 degrees for 60 minutes.
- 10
Step 10
10. I take the cooked meat out of the oven and carefully cut open the pouch, then put it back in the oven for another 5-7 minutes.
- 11
Step 11
11. I transfer the ready-made shashlik to a plate and serve it with fresh vegetables.