Pork shashlik on a baking sheet in the oven with liquid smoke

Step-by-step preparation

Cooking time: 4 hr 30 mins

1. STEP 1

   

   We take the pork pulp, wash it, and then remove excess moisture with paper towels. Cut the meat into large pieces.

2. STEP 2

   

   Place the chopped pork in a deep container, add barbecue spices or any other spices to your taste and mix everything. We clean the onion and cut it into half rings. Place it on top of the meat, add a little salt and season with dry adjika.

3. STEP 3

   

   Carefully mash the onion with your hands so that the onion releases its juice, so it will be softer, and the pork will be more juicy, tender and aromatic. Mix all ingredients again.

4. STEP 4

   

   Now add tomato paste and a little vegetable oil. Mix everything thoroughly again, then cover the container with the contents with a lid or cling film and place in a cool place or refrigerator for at least 2 hours, preferably 3.

5. STEP 5

   

   When the meat and onions are marinated, remove it from the refrigerator. Place foil on the work surface. We place the future kebab on it in the center. If desired, sprinkle the shish kebab with a few drops of liquid smoke. Now we connect the edges of the foil on top, covering the meat.

6. STEP 6

   

   Place the meat wrapped in foil in a baking dish and bake it in the oven for 30 minutes at 200°C. After half an hour, reduce the temperature to 180°C, remove the meat from the oven, unroll the edges of the foil and put it back into the oven. Bake the kebabs for about 30 minutes until the pork is browned. At the end of cooking, add a little salt to the kebab again and mix it.

7. STEP 7

   

   Place the meat wrapped in foil in a baking dish and bake it in the oven for 30 minutes at 200°C. After half an hour, reduce the temperature to 180°C, remove the meat from the oven, unroll the edges of the foil and put it back into the oven. Bake the kebabs for about 30 minutes until the pork is browned. At the end of cooking, add a little salt to the kebab again and mix it.