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Barbecue on pork skewers in the oven

Oven-Baked Pork Skewers (Shashlik)

Juicy, fragrant, incredibly tasty, and tender! Oven-baked pork skewers are a great option when you can't grill outdoors — throw a cookout right in your kitchen! The pork marinates overnight, so it turns out especially tender, and the whole family and your guests will love it.

katushafin

Recipe author

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Composition / ingredients

Servings:

Pork

450

Onion

Water

Paprika

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 12 g

Fats 55 % 16 g

Carbohydrates 3 % 1 g

204 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make oven-baked pork skewers? Choose a cut that isn't too lean — a little fat is good. Pork neck (shoulder butt) is best, but tenderloin, loin, or shoulder work too. Beyond pepper, feel free to add any seasonings and spices you like.
Step 2:

Rinse the meat, pat it dry, and cut it into even pieces about 1½ inches (4 cm).
Step 3:

Peel the onion and cut it into large rings.
Step 4:

Put the meat in a suitable bowl and add salt and spices. Add the onion, separating it into individual rings.
Step 5:

Mix everything well by hand, adding the water a little at a time. The meat should turn slightly moist. Keep mixing for about 3–4 minutes. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Step 6:

Half an hour before cooking, soak the wooden skewers in cold water so they don't burn in the oven.
Step 7:

Take the meat out of the fridge and thread it onto the skewers. Leave the onion behind — it's done its job and won't be baked. Rest the loaded skewers across a baking dish so the meat hangs suspended. Pour a little water into the dish so the dripping fat doesn't burn.
Step 8:

Bake the skewers about 40 minutes at 400°F (200°C), turning them every ten minutes. For the last 10 minutes, switch on the convection setting to brown the meat.

This amount of meat made 6 skewers for me. I used pork neck, and it came out beautifully — tender and juicy. If your pork is lean, add a splash of apple cider vinegar or lemon juice to the marinade before chilling; the acid softens the fibers so the meat won't be tough. If you want onion on the skewers, use a fresh onion for cooking rather than the one from the marinade — it tastes better. Cut it into large rings and slide them between the pieces of meat without separating them into individual rings.
Turn the oven on ahead of time (10–20 minutes before cooking) so it reaches temperature.
Keep in mind that ovens vary, so the temperature and time may differ from what's listed here. Get to know your oven for the best baked results.
Use fresh, unfrozen meat for this recipe — frozen meat risks coming out dry.