Composition / ingredients
Step-by-step cooking
Step 1:
There are many options for marinating pork kebabs. My favorite is when the meat is soaked in sour cream, mayonnaise or kefir. The meat turns out to be incomparable. Let's first prepare the meat for kebabs. I cut a piece into such small slices.
Step 2:
So that the meat is well marinated while the oven is heating, let's make the simplest marinade for shish kebab. These are dry spices. I used a mixture of peppers and hops-suneli. I also slightly salted everything.
Step 3:
Without onions, shish kebab will also work, but with this character, the finished product turns out to be more delicious and refined. Therefore, we will cut the peeled onion arbitrarily. Since I like to string onion circles on skewers, I cut it like this. And we will also need onions for the so-called pillow on which the barbecue will be baked.
Step 4:
Now let's marinate and salt (so that he let the juice) the onion.
Step 5:
Combine the meat with the onion. Mix well and add lemon slices. You can squeeze out the juice, but here you need to calculate so that it is not sour, otherwise the meat will be harsh.
Step 6:
All this can be left like this. And for an hour, and for two, and even for the night if you want. But when the guests are already sitting and looking with hope at the oven, which is already heated, whether you want it or not, you start to hurry. I decided to add a little sour cream and mix everything.
Step 7:
Next, I strung meat on wooden skewers, and at the last moment decided to add cherry slices. And it's nice for the taste, and for the color accent. We string it tightly, but without fanaticism.
Step 8:
And put the kebabs on a layer of onions in foil.
Step 9:
Sprinkling the kebabs on top of the curry, I formed a bundle, which I sent to the baking dish (if not, then you can on the raft).
Step 10:
Bake in the oven, heated to 190 degrees for 20 minutes. But the more precise time depends on the oven. Serve as soon as possible on the table!
And more tips
As the best part, they usually take the neck, not very fat, but not lean either.
If the meat is cut in large chunks as for a campfire or barbecue, you run the risk – it may turn out to be damp and not so much baked as stewed – because there is a lot of juice in the foil during cooking. Therefore, the format of the pieces for this method of cooking pork kebab is approximately 2.5 by 3 cm
.
You can not string meat on skewers, but put it directly into the foil.
As a marinade, you can choose other ingredients, including all kinds of spices, dry adjika, smoke, etc.
Marinating meat for a long time is a matter of taste. I usually have 15-20 minutes while the oven heats up. And spices will do their job.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean 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
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
