Shashlik, the iconic skewered meat, is more than just a dish; it's a celebration of good weather, friends, and outdoor grilling. But what if you could capture that smoky, savory magic without waiting for a sunny day? This recipe brings the beloved tradition indoors with delicious Pork Shashlik Skewers baked to perfection in your oven. The secret lies in a rich, flavorful marinade with onions, garlic, and smetana (a type of sour cream) that tenderizes the pork beautifully. Using a baking sleeve ensures the meat stays incredibly juicy and succulent. It's the perfect way to enjoy a festive, comforting meal any time of the year!
Pork shashlik on a skewer
Ingredients for Pork Shashlik Skewers in the Oven
- 1 kg pork
- 500 g yellow onions
- bamboo skewers
- baking sleeve
For the marinade:
- 150 g yellow onion
- 1 head of garlic
- 8 g smoked paprika
- 5 g dried thyme
- 30 ml soy sauce
- 100 ml smetana (a type of sour cream)
- 15 g table salt
- 30 ml olive oil
How to Cook Pork Shashlik Skewers in the Oven
First, let’s make the marinade for the pork shashlik (a type of skewered and grilled meat, popular in Eastern Europe and Central Asia). Mince the yellow onion in a blender or pass it through a meat grinder. Mix the resulting onion puree with table salt (without any additives).
Mix the minced onion with salt
Peel the head of garlic. Press the cloves through a garlic press or grate them finely, and add to the onion puree.
Add grated garlic
Add the spices: ground smoked paprika and dried thyme. You can also add traditional seasonings like ground black pepper and a crumbled bay leaf.
Add spices
Now, pour in about 2 tablespoons of high-quality olive oil. Even though pork contains fat, the oil film is necessary to create an appetizing, golden-brown crust.
Add vegetable oil
Add smetana (a type of sour cream common in Eastern and Central Europe) and soy sauce to the marinade, mix, and taste. At this stage, you can add a small pinch of brown sugar or a teaspoon of honey.
Add smetana, soy sauce, honey or sugar
Cut the pork into large chunks, wash, and pat dry with paper towels.
Cut the pork into large pieces
Mix the meat with the marinade by hand, making sure to coat every piece thoroughly. Cover tightly or transfer to a large jar with a lid, and place it on the bottom shelf of the refrigerator for 10-12 hours.
Mix the meat with the marinade and let it marinate
Soak the bamboo skewers in cold water for 1 hour beforehand to prevent them from charring in the oven.
Thread the pork chunks onto the skewers, packing them tightly together.
Thread the marinated meat onto skewers
Cut the onion into large rings. Create an even layer of onion rings inside the baking sleeve.
Place onion rings in the baking sleeve
Place the shashlik skewers on top. To prevent the sharp end of the skewer from piercing the sleeve, you can place a garlic clove on the tip.
Place the marinated pork on skewers on top of the onion
Tie the ends of the sleeve tightly into a knot and trim the excess with scissors.
Close the baking sleeve and place the shashlik in the oven
Preheat the oven to 200°C (400°F) and cook the meat for about 50 minutes. The exact time will depend on the size of the meat chunks and the specific features of your oven. The baking sleeve allows you to visually check for doneness—as soon as the meat turns an appetizing golden-brown color, you can take the shashlik out of the oven.
Pork shashlik on a skewer in the oven
And there you have it—perfectly tender and aromatic Pork Shashlik, straight from your oven! The beauty of this dish is its versatility. Serve it hot off the skewers with a side of fresh vegetable salad, pickled onions, or warm flatbread. A dollop of extra smetana or a tangy tomato sauce also pairs wonderfully. Don't be afraid to experiment with the spices in the marinade to make it your own. We hope this recipe brings a taste of festive outdoor gatherings to your table, no matter the weather. Enjoy your meal, or as we say, Priyatnogo appetita!
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