Shashlik in a tandoor
Description
The recipe won't take much time. The fat drips off due to the vertical placement of the skewers, making it unnecessary to cook beef, chicken, or rabbit in a tandoor—shashlik made from these meats turns out too dry. But pork in a tandoor is just right! The meat comes out moderately fatty, moderately dry—in short, perfect. I won't bore you with long stories about how delicious this dish is—just let me tell and show you. Serve hot.
Instructions
- 1
Step 1
Remove the membranes from the pork, cut into portion pieces, rinse, and lightly pat dry.
- 2
Step 2
Place in a saucepan, layering with onion rings, and pour over the marinade: mix tomato juice with salt and spices. Do not add anything else to the marinade—the good meat will "make itself." Mix thoroughly and refrigerate for several hours. Ideally, leave it overnight.
- 3
Step 3
Remove the meat pieces from the marinade and thread them tightly onto skewers. They should not in any way be loose — otherwise they may slip off the skewers into the coals. As an option, you can make a stopper on each skewer, for example, using wire.
- 4
Step 4
Hang the skewers in the tandoor. Bake until done, periodically basting with marinade or spraying with wine.
- 5
Step 5
Eat and enjoy!