Pork shashlik in the oven
6 servings
60 minutes
Pork shashlik in the oven is an alternative to classic shashlik over an open fire, allowing you to enjoy juicy meat even without a grill. It is based on fatty pork neck, which gives pieces tenderness and rich flavor when baked. The marinade with adjika, smoked paprika, and fragrant pepper makes the meat spicy and aromatic, while lemon and onion add juiciness and a slight acidity. Baking on skewers over a bed of caramelized onions mimics the effect of a barbecue, creating an appetizing crust. This shashlik is perfect for cozy home gatherings, especially in cold weather when grilling is not available. It is served with herbs and fresh vegetables, enhancing the taste with natural freshness.
1
For the marinade, crush the allspice berries in a mortar, add adjika, smoked paprika, and salt. Pour in about 1/3 cup of oil and mix the marinade well with a fork.
- Allspice peas: 1 tablespoon
- Adjika: 2 tablespoons
- Smoked paprika: 1 teaspoon
- Salt: to taste
- Vegetable oil: 100 ml
2
Cut the meat into pieces of 3-4 cm. It's important that the pieces are the same size for even grilling.
3
Add marinade to the meat and mix well by hand to distribute the spices.
- Pork neck: 1 kg
4
Slice the onion into thin rings, place in a large bowl and mash with your hands to release the juice. Add the meat to the onion, squeeze in lemon juice, and cut the remaining lemon peel into pieces. Mix the meat with the onion and lemon remnants by hand and let marinate in the fridge for at least 4 hours, preferably overnight.
- Onion: 3 heads
- Lemon: 0.5 piece
5
Skewers are unlikely to fit in the oven, so it's better to use wooden skewers soaked in water to prevent burning. Metal skewers from barbecue sets can also be used.
6
Clean the meat from the stuck marinade fragments and thread the pieces onto skewers, leaving empty space on the sides. The skewers should be long enough to rest across the edges of the dish without falling down.
7
Remove lemon pieces from the marinade, squeeze the onion by hand to drain the juice, and place the onion in a baking dish.
8
Place skewered shashliks on top of the onions.
9
Preheat the oven well — to about 240 degrees on average, but if the oven allows, it can be hotter. Place the dish with onions and skewers in the oven for about half an hour. To simulate grilling over fire, turn the skewers occasionally. At least twice in half an hour, but better every 10 minutes.
10
Remove the baking tray from the oven, lift the skewers above the onion bed by placing the edges of the skewers on the edges to achieve a grilling effect. Brush the skewers with vegetable oil. Return the entire setup to the baking dish for another 7-10 minutes. If your oven has a grill function, turn it on. Take out the skewers from the oven; do not discard the onions - they are very tasty. Prepare fresh herbs, green onions, cucumbers, and tomatoes for serving.
- Vegetable oil: 100 ml