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Barbecue in an electric oven

Pork Kebabs in an Electric Kebab Grill

Skewered kebabs made right at home! In summer, plenty of families and big groups head outdoors for a cookout — chunks of meat cooked over the coals are a warm-weather favorite. But sometimes you crave kebabs in the middle of winter, too. That's when an electric kebab grill comes to the rescue.

Nika

Recipe author

Composition / ingredients

Servings:

Pork

Onion

Mayonnaise

Vinegar

Spices are dry

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 13 g

Fats 57 % 20 g

Carbohydrates 6 % 2 g

241 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all the ingredients for making kebabs at home. You can use different cuts of pork: shoulder, neck, or tenderloin. If you like juicy kebabs, go with pork neck (collar), which has streaks of fat that keep the meat from drying out. I prefer leaner pork, so I chose pork shoulder.
Step 2:

Rinse the pork well, pat it dry with paper towels, and cut it into small cubes. If the pieces are too big, they'll sit too close to the heating element as they turn in the grill and end up scorching.
Step 3:

Peel the onion and cut it into small dice. Chopping it finely helps it release its flavor during the quick marinade.
Step 4:

Put the meat in a bowl, add the finely chopped onion, pour in the vinegar, add the mayonnaise, and season with spices and salt. Mix everything with your hands and let the meat marinate for 20 minutes.
Step 5:

After 20 minutes, turn on the electric kebab grill and let it heat up. Meanwhile, thread the meat onto the skewers. Once the heating element is hot, set the loaded skewers into the grill and close the cover. From there the meat cooks itself: the grill slowly rotates the skewers so the meat cooks evenly on all sides.

Of course, kebabs like these can't compare to ones cooked over real coals, but in my opinion they're a solid alternative. For juicier meat, use a teaspoon to baste the kebabs a few times with the rendered fat that collects in the cups. To give them a smoky aroma, you can add 1 spoonful of liquid smoke to each cup — but in that case, don't baste with the fat drippings. I'm not entirely convinced this seasoning is a healthy choice, though.