Pork shashlik in tomato juice

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   How to make shish kebab from pork in tomato juice? Prepare all the products listed in the recipe. Instead of parsley, you can use fresh oregano, basil or cilantro. If you take several herbs at the same time, it will make the finished kebab even tastier. Rinse the meat and pat dry with paper towels. Cut the pulp into medium-sized pieces.

2. STEP 2

   

   Place the pork in a large container that is easy to marinate. Sprinkle dry spices on top. I usually use a ready-made mixture for marinating meat. Pepper and salt to taste.

3. STEP 3

   

   Peel the onion. Rinse the onion and herbs under running water.

4. STEP 4

   

   Add greens and onions to a blender bowl. For convenience, chop the parsley and onion into large pieces.

5. STEP 5

   

   Pour tomato juice into the bowl.

6. STEP 6

   

   Mix everything thoroughly to a homogeneous thick mass.

7. STEP 7

   

   Pour the contents of the blender bowl into the meat.

8. STEP 8

   

   Mix everything well so that each piece is in the aromatic tomato marinade. Cover the container with the pork with cling film or a lid and refrigerate at least overnight. I sometimes leave it on the bottom shelf (where the temperature is lower) for a longer period.

9. STEP 9

   

   Thread the finished marinated meat onto skewers. Try to remove the tomato marinade from all the pieces with your hands, otherwise it will start to burn during cooking, which will spoil the appearance of the finished dish. I often partially rinse the tomato and herbs in cold water. Overnight, the pieces perfectly absorb all the aromas of spices and herbs and the kebab turns out very tasty.

10. STEP 10

    

    Place the skewers on the grill.

11. STEP 11

    

    Turning occasionally, fry the kebab until done. You can check readiness by making a cut with a thin knife on the largest piece. If you see clear juice, then the kebab is ready!

12. STEP 12

    

    Do not overcook the pork over the coals, otherwise it may become dry and tough.

Comments on the recipe

Natalia M

04.12.2023

4.8

On weekends we went to a recreation center and cooked food on the grill. The most awaited dish in rainy weather was hot, aromatic shashlik in tomato juice made from pork! I have never marinated meat with the addition of tomato before, it was interesting to try the result. I didn’t have ready-made tomato juice, so I diluted two tablespoons of tomato paste in water and salted the prepared solution. I decided to simply mash the onion and parsley well to release the juice. For spices I use paprika, curry, rosemary, a mixture of peppers and dried vegetables. I crushed the meat with all the additives well, pressed it with a lid and left it to marinate for a day in the refrigerator. Our men fried the shish kebab and it cooked quite quickly. The meat turned out very juicy! The sample was taken right at the grill; we didn’t even need ketchup, the meat was so saturated with tomato and spices! Delicious! Thanks for the recipe!

savule

04.12.2023

4.5

Another recipe for the collection. Thank you There is such a recipe.

TaciturnPerson

04.12.2023

4.6

The kebab turned out to be very soft and tasty. Easy to prepare.

Moderator Ksenia

04.12.2023

4.8

I took note of this recipe to make this weekend. Arriving at the dacha on Friday evening, I completely missed the point that the meat needed to be marinated overnight. So I had to do everything in the morning. I used a ready-made barbecue spice mixture. Instead of parsley I used dill. Since I don’t have a blender at my dacha, I just finely chopped the greens and grated the onion. The meat was marinated for about five hours. The pork shish kebab in tomato juice turned out juicy and soft, with a slight sourness from the tomato juice. Delicious! I will definitely make barbecue using this recipe again.

Testomania

04.12.2023

4.6

I marinated meat for barbecue using this recipe. Only instead of tomato juice I diluted tomato paste with boiled water. I found it a very unusual way to chop the onion for the marinade with a blender; I crushed it to a liquid state. I added just a few sprigs of parsley. The result was an interesting, aromatic marinade sauce. After spending the night in the refrigerator, the meat became tender, soft, and easily threaded onto skewers. Nothing burned during cooking. It turned out very tasty! A photo report of my barbecue can be viewed at this link.