What ingredients and inventory will be needed?
Before you start cooking shashlik in the oven, it is recommended to prepare the products in advance, the list is as follows:
- onion - 4 pieces;
- fresh pork pulp - 2 kg;
- turmeric - 2 pinches;
- fresh pork lard -1 kg;
- salt, red and black ground pepper - to taste;
- dried cumin spice - 1 pinch;
- lemon -1 piece;
- table vinegar - 2 tablespoons;
- coriander - 1 pinch.
You will also need the following inventory:
- cutting board;
- deep bowl;
- knife;
- food foil;
- large grater;
- baking tray;
- the grill from the oven;
- flat dish;
- a spoon;
- skewers:
- wooden sticks;
- kitchen potholders;
- paper towels.
Preparation of meat, fat, onions
First of all, take the pork and wash it.under running water. Then put it on a cutting board and use a knife to clean the meat from sinews, fat and film. Now cut it into small pieces. They must be of the same size to allow the kebab to bake well in the oven and brown on all sides. Then put the meat in a bowl. Then take the lard and rinse it under water. Next, wipe it dry with paper towels and put it on a cutting board for cutting. Its pieces should be slightly smaller in size than the meat. After this, the lard should also be put in a bowl. Now you can start processing the onion. First, peel it and then rinse it under water. Then grate each onion on a coarse grater. As soon as this is done, the finished onion can be put in a bowl with the lard and meat. In order for the kebab in the oven to be tasty, it must be marinated before cooking. To do this, add black and red pepper, salt, spices such as turmeric, coriander and cumin to the bowl with the previously chopped ingredients. Immediately add table vinegar and lemon juice, which will give the dish a piquant taste. After this, you need to thoroughly mix all the ingredients in the bowl with clean hands. You need to distribute the marinade evenly over the meat. Then cover the bowl with a lid and leave it in the refrigerator for at least an hour.
Cooking and serving shish kebab
Once the meat is thoroughly marinated,Turn on the oven and heat it to 250°C. Then take a baking sheet and cover it with cling film. It is important to lay it out with the shiny side up. Next, place the oven rack on the baking sheet. Now take the shashlik skewers and rinse them thoroughly under water. Then wipe them dry with a kitchen towel. Now you can start stringing meat and lard on them, do this one by one. At the same time, do not press the pieces too tightly, otherwise they will not be able to fry well. Next, the skewers with shashlik must be laid out on the rack. Leave a small distance between them. Now you can start cooking the dish in the oven. Place the baking sheet with shashlik on the top level and close the door. In 10-15 minutes, the lard will begin to melt and the meat juice will flow. It is important to monitor the cooking process in the oven. When you notice that the top of the shashlik is already browned, you need to open the door and turn the skewers over. After a few minutes, you will be able to notice how the fat from the lard and meat will start to smoke. You should not be afraid of this process, because this is the most important stage. The smoke will allow the meat to smoke, so its taste will be the same as if it were cooked on a shashlik maker. As soon as you see that the other side of the meat is browned, turn off the oven and turn the skewers over again. After a couple of minutes, take out the baking sheet with the grate and put it aside. Take the dish and put the finished shashlik on it. If desired, you can sprinkle it with pre-cut onion rings, chopped dill and parsley. Mayonnaise, barbecue sauce and ketchup are perfect as a dressing for this dish. Enjoy your meal! Helpful Tips When preparing such a dish, you simply cannot do without helpful tips. So, if you plan to make shashlik in an electric oven, then place the baking tray on the middle level, and 5 minutes before the dish is ready, turn on the convector. It will allow you to brown the meat better. If you have an oven with a grill, then it is recommended to place the baking tray on the very bottom tier, and then (after 10-15 minutes) it is recommended to place it under the grill. To prevent the meat from burning during cooking, after 7-8 minutes of baking, place a container with hot water on the bottom of the oven for 10 minutes. After the specified time, remove it, and continue cooking the dish. In addition to pork, you can use lamb or veal for making shashlik. But you need to choose meat cut from the upper part of the thigh, it is better suited for such a dish.
