Composition / ingredients
Step-by-step cooking
Step 1:
How to make a barbecue on skewers from pork in the oven? Meat for him is better suited not lean, with a small amount of fat. The best option is pork neck. You can also take a tenderloin, a carbonade or a spatula. In addition to pepper, you can take absolutely any seasonings and spices to your liking.
Step 2:
Wash the meat, dry it and cut it into identical pieces about 4 cm in size.
Step 3:
Peel the onion and cut it into large rings.
Step 4:
Put the meat in a suitable bowl, add salt and spices. Put the onion, disassembling it into separate rings.
Step 5:
Mix the products well with your hand, gradually adding water at the same time. The meat should become slightly moist. Stir for about 3-4 minutes. Cover the dishes with meat with a lid or cling film and put them in the refrigerator for at least 2 hours, preferably overnight
Step 6:
Half an hour before cooking, soak the skewers in cold water so that they do not start burning in the oven.
Step 7:
Remove the meat from the refrigerator. Put it on skewers. Do not use onions, they have done their job and are not baked together with meat. Place the skewers on skewers on a suitable baking dish so that the meat hangs in the air. Pour a little water into the mold so that the fat dripping from the kebabs does not burn.
Step 8:
Bake the kebabs for about 40 minutes in the oven at t 200 °C. Turn the kebabs on the other side every ten minutes. At the end, you can turn on the convection mode for 10 minutes so that the meat is browned.
From this amount of meat I got 6 kebabs. I took a pig's neck, the meat was perfectly cooked, it turned out tender and juicy.
If the pork is lean, then add a little apple cider vinegar or lemon juice to the marinade before sending it to the refrigerator. The acid will soften the fibers and the meat will not be tough.
If you want to make kebabs with onions, then use a fresh onion when frying, and not the one that went into the marinade. It will taste better this way. Cut it also into large rings and stick it between pieces of meat, without disassembling into separate rings.
In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks getting dry.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
