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Pork kebab in a slow cooker

Pork Shish Kebab in a Slow Cooker

Kebabs with no open fire — fast, tasty, original, and easy! Craving shish kebab, but restaurant prices sting or there's no way to get a fire going nearby? In about 45 minutes you'll be enjoying real kebabs. This restaurant-worthy dish isn't just for special occasions — you can make it anytime. Cooking kebabs this way has plenty of perks: no worrying about firewood or charcoal, no hauling around a grill, skewers, and all the rest. Serve them on their own as a treat, or with vegetables and all kinds of sides. Sauces and dips are up to you.

wella

Recipe author

Composition / ingredients

Servings:

Pork

400

Bell pepper

100

Vegetable oil

Soy sauce

Dry seasoning

Salt

Juice

Starch

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 50 % 17 g

Carbohydrates 26 % 9 g

200 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Lay out the meat, look it over, and pick the part you want. Trim away everything you don't need — not just bone, but also membrane, skin, and sinew; anything that would keep the kebab from turning out soft and tender. You can leave the fat on if you like.
Step 2:

People disagree on whether to rinse meat. I rinse it. But then it's important to pat it dry and cut it into small pieces.
Step 3:

Pork usually calls for onion. You can cut it into rings — just keep them no bigger than the pieces of meat, or the onion will burn before the meat cooks through. I decided to use bell pepper instead: it has a wonderful flavor and color, and it only made my kebabs prettier. Cut the pepper into small squares, about the size of the meat.
Step 4:

To make the kebabs tastier, you'll want a marinade. There are countless marinade recipes for shish kebab, including ones with vinegar, lemon, and so on. But after ending up with tough meat once, I gave up vinegar almost for good — there's a gentler option. I tossed the meat in dry spices and salt, then drizzled it with oil and soy sauce. Season it all to taste.
Step 5:

If you have time and no one's hovering over you asking you to hurry, let the meat rest in the fridge for half an hour. I usually cook mine about 10 minutes after seasoning, threading the meat and pepper (or onion, in your case) onto wooden skewers, alternating as I go.
Step 6:

Drizzle just a little oil into the bowl. Set the slow cooker to the "fry" mode (or "bake," if there's no fry option) and set the timer for 30 minutes. But as you cook, you'll see the meat is done sooner.
Step 7:

Fry the kebabs, turning them from side to side, until done. Don't cover them with the lid, or you'll end up with stewed meat instead of kebabs.
Step 8:

To wow everyone even more, make a sauce. It's easy to make separately or right in the slow cooker. While the kebabs fry, you can separately bring tangerine juice to a boil, add the butter, and let it reduce over low heat. Stir the starch into a little water, pour it into the juice, and mix. I did this quickly in the slow cooker bowl after taking the kebabs out.
Step 9:

Let the meat simmer in the sauce for just a few minutes, or simply spoon the sauce over when serving. Incredibly delicious!

A few more tips: for homemade kebabs in a slow cooker, it's best to cut the meat into small pieces — they cook faster and stay juicier, since you don't have to fry them long. Marinades and sauces can be all sorts. But even if you don't have anything fancy, just pepper the meat, sprinkle it with herbs and salt, or let it sit in mayonnaise or sour cream, and you're all set! Before threading the meat and vegetables, check that your skewers fit the bottom of the slow cooker bowl — trim them if needed so they fit.