Pork shashlik in tandoor

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to fry pork kebab in a tandoor? First of all, prepare the meat. What cut of pork is best to use? The juiciest and most delicious kebab will come from the neck. It is moderately fatty and soft. Incomparable kebab is made from fresh meat that has not been frozen. Cut the meat into small pieces of the same size.

2. STEP 2

   

   Prepare the rest of the ingredients. Peel the onion. Rinse the basil and onions in clean water.

3. STEP 3

   

   Place the pork in a deep bowl or pan. Cut the onion into rings or half rings of medium thickness. Gently crush the onion in your hands so that it releases its juice and add to the meat.

4. STEP 4

   

   Pour in soy sauce. Use your fingers to remember the basil sprigs and add them to all the other ingredients. Add salt to taste. You may not need salt since soy sauce itself is salty. Add ground black pepper and dry meat spices. Well, if you have a ready-made barbecue mixture, use that too.

5. STEP 5

   

   Mix everything thoroughly, kneading the meat with onions and herbs in your hands. Cover the cup with cling film or a lid and place in the refrigerator to marinate. The longer the meat sits in the refrigerator, the more aromatic and tastier the kebab will be. I usually leave it on overnight at least.

6. STEP 6

   

   Fire up the tandoor. Heat it for a while, constantly adding firewood. When the walls of the tandoor turn white and there is a sufficient amount of coals inside, you can start cooking. I usually burn wood for about 1-1.5 hours.

7. STEP 7

   

   Meanwhile, thread the meat onto skewers. Do not press the pieces too tightly together, otherwise there is a risk that they will not cook well inside.

8. STEP 8

   

   Place the skewers in the tandoor on a special attachment or through the slots in the tandoor lid. Close the vent and the lid. Leave it this way until the kebabs are fully cooked. Cooking time may vary, much depends on the model and size of the tandoor, the amount and degree of heat of the coals, and so on.

9. STEP 9

   

   After 15 minutes, check a piece of meat by making a cut on it. If you see clear juice, you're done! It took me 30 minutes to get the pork cooked through.

10. STEP 10

    

    Serve hot tandoori kebabs with fresh vegetables and salads, your favorite sauces and pickles!

Comments on the recipe

Natalia M

01.11.2023

4.7

May holidays are not complete without barbecue! This time, the husband and his brother decided to quickly build a tandoor. Actually, I doubted that it would work, but I was pleased with the result) It’s good that Zhemchuzhina has excellent recipes for tandoor dishes, so I took her recipe for pork shish kebab in a tandoor. The meat was in the form of a neck with layers of fat in the amount of 4 kg. The portions were increased accordingly. My onion was very small, so I took a larger one and cut it into rings. I layered the pieces of meat with onions and spices, then poured it with soy sauce and my husband gave this splendor a “massage”) From the spices I took smoked paprika and a mixture of peppers, and added a little salt. Unfortunately there was no basil. We marinated the pork overnight and then until lunch. Next, the men performed magic over the tandoor. We didn’t record the time, but the kebab cooked much faster than usual on skewers. In addition, there is another huge plus - a large portion is prepared immediately! In the end, the kebab turned out simply gorgeous! It is very soft, tender, fragrant. And most importantly, the meat did not dry out and remained juicy. The whole family and numerous guests are happy! Thank you very much for this recipe!